Improving Employee Productivity at Pink Tempong Eatery by Designing Work Procedures

Grace Felicia Gunawan (Petra Christian University)
Ivonne Muliawati Harsono (Petra Christian University)

Kata Kita: Journal of Language, Literature, and Teaching
Vol. 14 No. 3 (2026)

Pink Tempong is a food and beverage business experiencing low employee productivity due to the absence of standardized written work procedures. This issue has led to miscommunication, operational inefficiencies, and unclear task responsibilities. This study aims to identify the causes of low productivity and propose structured work procedures as a solution. Data were collected through interviews with the owner and employees using a qualitative approach. The proposed solution consists of work procedures for kitchen, serving, and cashier staff. The findings indicate that clear procedures can improve productivity, enhance operational consistency, and contribute to reducing employee turnover at Pink Tempong.