Strategi Peningkatan Kualitas Layanan Pramusaji di Adhiyoga Restaurant The Lokha Legian Resort and Spa Bali

Abstract

This research aims to find out what obstacles and strategies are used to improve the quality of Adhiyoga Restaurant waiter service at The Lokha Legian Resort & Spa Bali. The design of this research is descriptive qualitative using interview, observation and documentation methods as data collection instruments. The subjects of this research are restaurant bar managers and F&B supervisors. Based on the research results, it shows that (1) several obstacles were found, such as lack of time in giving briefings, conflicts between waiters and waiters which could disrupt the working atmosphere, waiters were less focused on the goals conveyed by the manager, lack of discipline in implementing SOP (2) the strategy implemented at Adhiyoga Restaurant, namely , human resource strategy, institutional strategy, program strategy and training with systems.