Strategi Manajemen SDM Dalam Meningkatkan Profesionalisme Dan Kualitas Layanan Di Café Dan Resto Padi’s Banyuwangi:

Yayuk Nur   Hafifah; Dicky Adityo   Pratama; Kurnia   Suryaningtyas

doi:10.62820/trt.v8i2.192

Penulis

Yayuk Nur Hafifah Universitas 17 Agustus 1945 Banyuwangi
Dicky Adityo Pratama Universitas 17 Agustus 1945 Banyuwangi
Kurnia Suryaningtyas Universitas 17 Agustus 1945 Banyuwangi

DOI:

https://doi.org/10.62820/trt.v8i2.192

Kata Kunci:

Human Resource Management, Professionalism, Service Quality

Abstrak

This study aims to analyze human resource management (HRM) strategies in improving employee professionalism and service quality at Padi’s Café and Restaurant, Banyuwangi. The research employs a descriptive qualitative approach with data collected through interviews, observations, and documentation. The results indicate that HRM practices remain informal, including direct recruitment, basic training, and informal performance evaluation. Employee professionalism is reflected in friendly attitudes and work responsibility but is inconsistent during peak hours. Service quality is considered adequate, yet improvements are needed in service speed and consistency.

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