ANALISIS KELAYAKAN INVENTORY ASSET FOOD AND BEVEREAGE SERVICE TERHADAP PENGEMBANGAN STANDAR OPERASIONAL PROSEDUR PELAYANAN PADA HOTEL PUSAKO BUKITTINGGI

Sari

The service procedure at the restaurant is operational before the restaurant is
opened until the restaurant is closed. This activity includes all the business of restaurant
staff in providing services to guests, both preparation of guests arriving until guests leave
the restaurant. To support success in carrying out tasks, a restaurant clerk must know and
understand work procedures when food and beverage services take place. The work
guidelines or standards referred to above are known as the Standard Operating Procedure
(SOP Restaurant) which is supported by equipment that is in accordance with the standard
and complete.
This study aims to determine the type of restaurant equipment that supports the
smooth service to guests at the Pusako Bukittinggi hotel. Success during a restaurant
operates depending on how the restaurant clerk can do the job well. This work concerns
how officers serve guests so that guests feel satisfied and happy for the service they get.
By using qualitative assessment, it can be seen the forms of equipment that are in
the Food and Beverage Service division at the Pusako Hotel are used and coordination
between employees in preparing food service to guests.
Keywords: Food and Beverage Service Equipment, Restaurant Service