Analisis Penerapan Standar Operasional Produk (SOP) dan Kompetensi Barista sebagai Upaya Menjamin Kualitas Kopi di Cafe Lain Hati Dompu
Keywords:
Standard Operating Procedure, Barista Competence, Coffee Quality, Independent Coffee Shop, Operational ManagementAbstract
This study aimed to analyze the implementation of standard operating procedures and barista competence as an effort to guarantee coffee quality at a local independent coffee shop. A qualitative design with a descriptive approach was utilized, gathering primary and secondary data through in-depth interviews, field observations, and document analysis. The findings revealed that standard operating procedures functioned as systematic guidelines for daily operational processes, ranging from ingredient preparation to final product presentation. Furthermore, the successful execution of these procedures depended heavily on barista competence, which encompassed comprehensive product knowledge, technical skills, and professional work attitudes. Operational challenges emerged primarily during peak hours, which pressured service speed and occasionally affected procedural precision. The implications of this study highlighted that harmonizing formal operational standards with capable human resources was essential to minimize product inconsistency and maintain customer satisfaction. This research contributed empirical evidence on how independent culinary businesses could sustain their competitive advantage through integrated operational and human resource management.
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