PELATIHAN HOSPITALITY SERVICE EXCELLENCE DAN FOOD & BEVERAGE SERVICE PADA USAHA DWE DESA ADAT BATUR KINTAMANI
DOI:
https://doi.org/10.59819/sewagati.v5i1.6689Keywords:
community service, hospitality service excellence, food and beverage service, guest experience, Kintamani.Abstract
Tourism development in Kintamani has increased the need for professional hospitality services, particularly in community-based businesses managed by local human resources. Usaha Dwe Desa Adat Batur Lila Cita Sari Mekar Batur, located at Warung Seked Kintamani, has strong potential to support guest experiences through accommodation and food and beverage services. However, the staff still faced several challenges related to service flow, communication, cleanliness, product consistency, restaurant service techniques, and beverage preparation. This community service activity aimed to improve staff competence through Hospitality Service Excellence and Food and Beverage Service training. The method consisted of initial observation, preparation of training materials, training and mentoring, evaluation, and formulation of recommendations. The training was conducted through material delivery, demonstration, direct practice, service simulation, interactive discussion, restaurant service practice, and bar practice for developing beverage recipes needed by the business. The results showed improvement in staff understanding, confidence, and practical skills in providing cleaner, more responsive, professional, and guest-oriented service. The activity also helped staff recognize the importance of coordination between kitchen, service, and bar operations. In conclusion, practical training based on partner needs can strengthen local staff competence and support better guest experiences at Warung Seked Kintamani.
Downloads
References
Faozen, Anggraini, C. R., & Adawiyah, P. R. (2025). Building superior human resources to support community based tourism. Journal of Applied Management and Business, 6(2), 76–92. https://doi.org/10.37802/jamb.v6i2.1236
Fathurohman, F., & Suryana, N. (2025). Effectiveness training employee to improvement service excellence hotel. Tourism Community Service Journal, 2(1), 1–8. https://doi.org/10.69697/tourcom.v2i1.245
Kurniawan, J., Then, J., Wang, D. S., & Wibowo, S. A. (2024). The influence of food quality, ambiance condition, and service quality on customer satisfaction at 5 star restaurant and bar. Sadar Wisata: Jurnal Pariwisata, 7(1), 12–19. https://doi.org/10.32528/sw.v7i1.1459
Kusuma, I. M. B., Sari, I. G. A. M. K. K., Bagiastuti, N. K., & Suja, I. K. (2023). Food and beverage service standards at Capella Ubud during the Covid-19 pandemic. International Journal of Glocal Tourism, 4(2), 155–174. https://doi.org/10.58982/injogt.v4i2.461
Safitri, R. H. R., Fadilah, O. A., & Halim, V. (2023). Service skills in solving hotel guest problems in the food and beverage service department in the post-COVID-19 pandemic in the hospitality world. Journal of Gastro Tourism, 1(1), 21–27. https://doi.org/10.52465/jogasto.v1i1.125
Paul, S., Burman, R. R., & Singh, R. (2024). Training effectiveness evaluation: Advancing a Kirkpatrick model based composite framework. Evaluation and Program Planning, 107, 102494. https://doi.org/10.1016/j.evalprogplan.2024.102494
Waqanimaravu, M., & Arasanmi, C. N. (2020). Employee training and service quality in the hospitality industry. Journal of Foodservice Business Research, 23(3), 216–227. https://doi.org/10.1080/15378020.2020.1724850
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Ni Luh Putu Intan Nirmalasari, A.A.Ayu Arun Suwi Arianty, Luh Eka Susanti
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with the Jurnal Sewagti agree to the following terms:
1. Authors retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work. (See The Effect of Open Access) .
