<![CDATA[This study aims to determine the work programs implemented by the Human Resources Department to improve the work professionalism of employees in the Food and Beverage Service Department at Swiss-Belhotel Solo, as well as to identify the obstacles encountered during the implementation of these programs. This study employed a descriptive qualitative method, with data collected through interviews, observations, and documentation. The research informants consisted of the Human Resources Manager, Human Resources Coordinator, and Food and Beverage Service Supervisor. The results indicate that the training program is the most dominant effort in improving employees' knowledge, skills, and work attitudes. The main obstacle encountered is the high level of hotel operational activities, which often results in the rescheduling of training sessions. Nevertheless, the Human Resources Department continues to conduct regular monitoring and coordination to ensure that employee work professionalism remains in the good category. In addition, training through the Typsy platform is provided as an alternative solution to address delays in training schedules and enables employees to access training materials more flexibly according to their work conditions.]]>
Copyrights © 2026
