Penerapan Pelatihan dalam Meningkatkan Kinerja Karyawan Food and Beverage di Mahagiri Panoramic Resort and Restaurant

Banyaknya mahasiswa yang melakukan praktik kerja nyata di Mahagiri Panoramic Resort and Restaurant menyebabkan pelatihan harus di lakukan, agar mahasiswa yang melakukan praktek kerja nyata (training) lebih mengetahui pekerjaan apa yang harus digarap dan dikuasai sebelum dipraktekkan khususnya di bagian (Food and Beverage). Tujuan penelitian ini adalah untuk mengetahui prosedur pelaksanaan pelatihan yang di adakan dan mengetahui penerapan SOP pelayanan setelah dilakukan pelatihan untuk meningkatkan kinerja karyawan Food and Beverage Department. Teknik pengumpulan data yang digunakan di dalam penelitian ini adalah studi dokumentasi, wawancara dan observasi. Penelitian ini menggunakan analisis deskriptif kualitatif dengan melihat kinerja karyawan dan trainee setelah di lakukan pelatihan. Prosedur pelaksanaan pelatihan dalam meningkatkan kinerja karyawan food and beverage deparment di Mahagiri Panoramic Resort and Restaurant, yaitu menerapkan prinsip pelatihan berupa participation, repetition, relevance, transference, dan feedback. Secara umum setelah pelatihan di berikan kepada karyawan dan trainee, masih terdapat SOP yang terlewatkan, yaitu SOP tentang memberi salam, mengulang pesanan, mengecek semua pesanan, dan mengucapkan terima kasih, Karyawan yang telah melaksanakan SOP pelayanan dengan benar tidak diharuskan untuk mengikuti pelatihan kembali. Pada saat pelatihan sebaiknya para peserta benar-benar serius dalam mengikuti pelatihan agar mampu melakukan pekerjaan sesuai dengan SOP yang di terapkan dan tidak banyak langkah-langkah yang terlewatkan.   The number of students that in the job training program (trainee) makes training need to be carried out, then they will know their job before practicing it in the restaurant, especially in the Food and Beverage Department. The purpose of this study was to determine the procedures for implementing the training that was held and to find out the implementation of SOP after training to improve the performance of employees of the Food and Beverage Department. Data collection techniques used in this research are documentation, interview and observation. This study uses descriptive qualitative analysis by observing the performance of employees and trainees after training. The procedure for implementing training in improving the performance of food and beverage department employees at Mahagiri Panoramic Resort and Restaurant is to apply the training principles in the form of participation, repetition, relevance, transference, and feedback. In general, after training is given to employees and training, some standard was not implemented accordingly, such as greeting, repeating orders, checking all orders, and saying thank you to the guest. Employees who have implemented the standard correctly are not required to take part in retraining. At the time of training, participants should be really serious about participating in the training, then it will make them able to do work according to the SOP applied in the restaurant and not many steps are missed.