Implementasi Standard Operational Procedure (SOP) Opening and Closing Restaurant

I Gede Made Agus Guna Wibawa · Ni Made Ayu Sulasmini

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Hospitality and Tourism Education Management Systems and Quality Improvement Organizational Management and Innovation

Abstract

Penelitian ini bertujuan untuk mengetahui bagaimana implementasi Standard Operational Procedure (SOP) Opening And Closing Restaurant di The Trans Resort Bali. Metode yang digunakan dalam pengumpulan data adalah observasi dan wawancara. Teknik analisis data yang dilakukan adalah deskriptif kualitatif yaitu dengan cara menyesuaikan (SOP) Opening dan Closing Restaurant dengan kenyataan dilapangan untuk mengetahui apakah semua prosedur yang berlaku disudah dilakukan dengan baik dan benar. Berdasarkan hasil obervasi yang telah dilakukan terdapat dua prosedur pada saat opening dan closing yang tidak dilakukan. Prosedur yang tidak dilakukan adalah 1) Prepare dan set up semua table dengan placemate, cutletires set, salt and papper bowl dan sugar bowl, 2) Pindahkan ke dalam semua kursi yang berada di area pooldeck/outside restoran untuk menghindari kursinya basah apabila terjadi hujan pada malam hari, sehingga prosedur yang tidak dilakukan tidak sesuai dengan Standard Operational Procedure (SOP). Industri perhotelan atau restoran dapat merujuk pada penilitian ini untuk meninjau kembali penerapan (SOP) pada saat opening dan closing. This study aims to find out how the implementation of the Standard Operational Procedure (SOP) Opening And Closing Restaurant at The Trans Resort Bali. The methods used in data collection are observation and interviews. The data analysis technique used was descriptive qualitative, namely by adjusting the Opening and Closing Restaurant (SOP) with the reality on the ground to find out whether all the procedures that apply have been carried out properly and correctly. Based on the results of the observations that have been made, there are 2 procedures during opening and closing that were not carried out. The procedures that were not carried out were 1) Prepare and set up all the tables with placemates, cutletires sets, salt and paper bowls and sugar bowls, 2) Move all the chairs in the pooldeck/outside area of the restaurant to avoid the chairs getting wet when it rains. at night, so the procedures that are not carried out are not in accordance with the Standard Operational Procedure (SOP). The hotel or restaurant industry can refer to this research to review the implementation (SOP) during opening and closing.

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