ANALISIS PERBEDAAN STANDARD OPERATING PROCEDURE (SOP) KERJA WAITER/SS SEBELUM DAN SESUDAH ADANYA PANDEMI COVID-19 DI TUK-TUK BALI RESTORAN

  • Mutria Farhaeni
  • A.A Ngurah Dyah Prami
  • I Komang Sagra Mita
Keywords: Standard Operating Procedure, Waiter/ss dan Covid-19

Abstract

ABSTRACT
The purpose of this study was to determine the Standard Operating Precedure for
waiter / ss work before and after the Covid-19 pandemic at Tuk-Tuk Bali Restaurant. In
the world of tourism, temporary accommodation such as hotels and restaurants are
needed. The availability of tourism accommodation must be supported by the quality of
skilled and professional human resources in their respective fields. The Covid-19 case
in Indonesia and even the world that is currently happening have forced restrictions on
community activities. With this new life order, this has an impact on the quality of
service in all accommodation places, from food stalls to the tourism sector such as
hotels, restaurants and other accommodation places. In the current life order, one must
always prioritize common health and must comply with health protocols. The results of
this research are in the form of changes to the standard operating procedures for work
throughout the company, one example is in Tuk-Tuk Bali restaurants, this change in
Standard Operating Procedures is expected to maintain the health and safety of
employees and restaurant visitors. This Standard Operating Procedure is made so that
companies can continue to operate during a pandemic. while still running health
protocols. There is a change in the Standard Operating Procedure changes that occur
in terms of grooming and welcoming procedures for visiting customers.
Keywords: Standard Operating Procedure, Waiter / SS and Covid-19
ABSTRAKSI
Tujuan Penelitian ini bertujuan untuk mengetahui Standard Operating Precedure kerja
waiter/ss sebelum dan sesudah adanya pandemi covid-19 di Tuk-Tuk Bali Restoran.
Ketersediaan akomodasi pariwisata harus didukung adanya kualitas sumber daya
manusia yang terampil dan profesional dalam bidangnya masing-masing. Kasus Covid19 di Indonesia bahkan dunia yang sekarang terjadi memaksakan adanya pembatasan
aktivitas masyarakat. Dengan adanya tatanan kehidupan yang baru hal ini berdampak
terhadap kualitas pelayanan di semua tempat akomodasi, mulai dari warung sampai ke
sektor pariwisata seperti hotel, restoran, dan tempat akomodasi lainnya. Dalam tatanan
kehidupan yang baru berjalan saat ini seseorang harus selalu mengutamakan kesehatan
bersama dan wajib mematuhi protokol kesehatan. Hasil penelitian ini berupa perubahan
Standard Operating Procedure kerja di seluruh perusahaan, salah satu contohnya di
Tuk-Tuk Bali restoran perubahan Standard Operating Procedure ini diharapkan dapat
menjaga kesehatan dan keselamatan karyawan dan pengunjung restoran, Standard
Operating Procedure ini dibuat agar perusahan bisa tetap beroperasi dimasa pandemi
dengan tetap menjalankan protocol kesehatan. Adanya perubahan Standard Operating
Procedure perubahan yang terjadi dalam hal grooming dan tatacara penyambutan
pelanggan yang berkunjung.
Kata kunci: Standard Operating Procedure, Waiter/ss dan Covid-19

Published
2021-04-30