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Healing : Jurnal Pariwisata
Published by Cattleya Darmaya Fortuna
ISSN : -     EISSN : 29648378     DOI : https://doi.org/10.54209/healing.v3i1.262
Core Subject : Economy, Health, Science, Social, Engineering,
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Health Professions Social Sciences Transportation
As a forum for advancing the research in hospitality and tourism field, the journal encompasses many aspects within the hospitality and tourism including but not limited to Hospitality and Tourism Management Information Systems and Technology Global Issues and Cultural Studies Innovations in Hospitality and Tourism Financial Management Marketing Management Developments of Conceptual Models and Constructs Future Trends in the Hospitality and Tourism Human Resources Management Operational Management Strategic Management National and International Legislation Restaurant Management Beverage Management Consumer Behavior The Relationship between Hospitality and Tourism Recreation Management Leisure Studies Hospitality and Tourism Education Travel and Transportation Tourist Guiding
Arjuna Subject : Ilmu Sosial - Ilmu Sosial (Lain-Lain)
Articles 21 Documents
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HAMBATAN F&B SERVICE DALAM PENERAPAN STANDAR PELAYANAN BERNUANSA MEXICAN DI UNIQUE ROOFTOP BAR RIMBA BY AYANA BALI Ida Bagus Putu Dhiratsaha Adi Putra; Nyoman Dini Andiani; Trianasari Trianasari
Healing : Jurnal Pariwisata Vol. 5 No. 01 (2026): Jurnal Pariwisata (Healing)
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/healing.v5i01.555

Abstract

This study aims to analyze the obstacles in implementing Food and Beverage (F&B) Service training results towards Mexican-themed service standards at Unique Rooftop Bar Rimba by Ayana Bali. Using a descriptive qualitative approach through interviews, observations, and documentation with managers, supervisors, staff, and trainees, this study found that routine training has been conducted but has not been optimal in maintaining service consistency. The main obstacles include staff's lack of understanding of Mexican culture and service style, limited communication with international guests, and the difficulty of balancing five-star hotel standards with the relaxed atmosphere of a themed restaurant. To overcome these obstacles, it is recommended to adjust the training materials to suit Mexican cultural concepts, increase hands-on practice, strengthen post-training evaluations, and provide cross-cultural communication training. The results of this study are expected to support the development of international-themed F&B Service training in the Hospitality industry.

Page 3 of 3 | Total Record : 21

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