Development of Competence and Soft Skills of Tourism Students through an F&B Service Internship at Lorin Syariah Hotel Solo
Keywords:
technical competence; soft skills; internship program; Food and Beverage Service; sharia hotel
Abstract
This study aims to describe the development of technical competence, the improvement of soft skills, and work professionalism among Tourism students during an internship in the Food and Beverage Service Division at Al Kautsar Restaurant (Bebek Anom), Lorin Syariah Hotel Solo. This study employed a descriptive qualitative approach using participant observation through direct involvement in operational activities. The results show that the author initially experienced a competence gap due to limited technical knowledge of F&B service, which gradually improved through work experience. The competencies developed included the use of tableware, buffet station arrangement, talking order procedures, food and beverage service, room service, and operational activities in the breakfast and banquet sections. In addition, soft skills improved through the application of the 5S principles, work discipline, sharia values, and grooming standards. The internship served as experiential learning that bridged academic competence and industry requirements while enhancing students work readiness.
References
Al-Qhadry, Muh. R., Adelia, N. F., Hamsah, R. A., & Rahman, A. S. (2026). Efektivitas Program Magang Berdampak Mandiri dalam Dunia Hospitality di Swiss-Belhotel Waterfront Makassar Effectiveness of the Independent Impact Internship Program in the World of Hospitality at Swiss-Belhotel Waterfront Makassar. Dipublikasi Oleh Yayasan AT-Thahiryah, 2.
Anggraini, F. D., & Utami, L. B. (2022). Upaya Meningkatkan Kinerja Waiter atau Waitress dalam Menunjang Keberhasilan Operasional Food and Beverage Service terhadap Penjualan di Hotel Grand Keisha Yogyakarta. Mabha Jurnal, 3(1), 10–18. https://doi.org/10.70018/mb.v3i1.36
Aznam, A. F. P., Nulul, N. A., & Anggraini, F. D. (2025). Dinamika Komunikasi Food and Beverage Service dan Kitchen dalam Meningkatkan Pelayanan Hotel Grand Diamond Yogyakarta. Mabha Jurnal, 6(1), 18–27. https://doi.org/10.70018/mb.v6i1.94
Gede, I. P., Widiani, L., & Siwantari, P. A. P. D. (2026). Pengembangan Kompetensi Sumber Daya Manusia Perhotelan Berbasis Blended Learning (Studi Kasus pada Mahasiswa Perhotelan). Kepariwisataan : Jurnal Ilmiah, 20, 318–329. https://doi.org/http://dx.doi.org/10.47256/kji.v20i2.1087
Hanadya, D., & Febrianti, R. (2025). Penguatan Kompetensi Kerja Industri Perhotelan melalui Pelatihan Pelayanan Restoran di Hotel Bina Darma Palembang Strengthening. 2(November), 42–54. https://doi.org/https://doi.org/10.62951/inovasisosial.v2i4.2290
Kurniawan, D. A., Ramadhan, R. N., & Zarkasy, M. R. (2024). Analysis of the Implementation of Islamic Values and Islamic Marketing Mix Case Study at Lor Internasional Hotel Syariah Solo. Inovator: Jurnal Manajemen, 13(1), 44–58. https://doi.org/10.32832/inovator.v13i1.17656
Mularsari, A., & Farika, A. (2022). Analisis Strategi Pengembangan Pariwisata di Bidang Jasa Pelayanan Hotel Roosseno Plaza Jakarta di Masa New Normal Era. Turn Journal, 2(1), 17–30.
Nurfadilah, F., & Haditya, R. (2024). Analisis Faktor-Faktor yang Mempengaruhi Persepsi Kualitas Pelayanan F&B pada Hotel Bintang Lima: Studi Empiris di Grand Hotel Preanger. Jurnal Bina Manajemen, 13(1). https://doi.org/https://doi.org/10.52859/jbm.v13i1.674
Putra, M. H. K., Amir, F. L., & Widhyadanta, I. G. D. S. A. (2024). Prosedur Pelayanan Tamu di Food & Beverage Romeos Bar & Grillery. Jurnal Studi Perhotelan Dan Pariwisata (JSPP), 3(1), 11–19. https://doi.org/10.35912/jspp.v3i1.3244
Ramadhan, A. B. R., & Haryadi, A. R. (2021). Pengaruh Motivasi Kerja Terhadap Produktivitas Karyawan di Hotel Lor In Syariyah Solo. Prosiding Seminar Nasional Hukum, Bisnis, Sains Dan Teknologi, 3(1).
Ramadhan, Muh. A., Sembiring, S. A., Amin, F. H., Sakkir, G., & Sriwa, K. (2026). Implementasi Keterampilan Hospitality melalui Program Magang di Hotel The Rinra Makassar. Jurnal Teknologi Dan Aplikasi Berbasis Edukasi Dan Civitas (TABEC), 2(2), 293–300.
Ransun, D. M., Mangolo, M. C. S., Lumare, M. A., & Dai, S. L. (2025). Implementation of Waiter Service Standard Operating Procedures (SOP) in Improving Service Effectiveness at Boulevard Bistro Restaurant, Lion Hotel & Plaza Manado. International Journal of Tourism Business Research (INTOUR), 4(2), 11–22. https://doi.org/10.29303/intour.v4i2.2506
Simamora, F. U., & Sebayang, B. R. (2024). Tinjauan Pelayanan Pramusaji di Restoran Nanggroe Food and Beverage Service Department pada Saka Hotel Medan. SKYLANDSEA PROFESIONAL Jurnal Ekonomi, Bisnis Dan Teknologi, 4(1), 62–66. https://www.jurnal.yappsu.org/index.php/skylandsea/article/view/169%0Ahttps://www.jurnal.yappsu.org/index.php/skylandsea/article/download/169/174
Timo, F. (2021). Pengaruh Variasi Menu dan Kualitas Pelayanan terhadap Kepuasan Tamu di Hotel Victory Kefamenanu. IE : Jurnal Inspirasi Ekonomi, 3(3), 8–16. https://doi.org/10.32938/ie.v3i3.1267
Wirawan, G. A. S., & Wijaya, N. S. (2024). Penerapan Standard Operating Procedure Sequence of Service Buffet Breakfast di Departemen Food and Beverage Service. PARIS (Jurnal Ilmiah Pariwisata Dan Bisnis), 03(5), 707–711. https://doi.org/https://doi.org/10.22334/paris.v3i5
Witayasa, I. G., & Sudiarta, I. N. (2020). Pengaruh Kualitas Pelayanan terhadap Tingkat Kepuasan Pelanggan di F&B Service Departement Nusa Dua Beach Hotel Bali. Jurnal Ilmiah Hospitality Management, 10(2), 189–198. https://doi.org/https://doi.org/10.22334/jihm.v10i2.169
Anggraini, F. D., & Utami, L. B. (2022). Upaya Meningkatkan Kinerja Waiter atau Waitress dalam Menunjang Keberhasilan Operasional Food and Beverage Service terhadap Penjualan di Hotel Grand Keisha Yogyakarta. Mabha Jurnal, 3(1), 10–18. https://doi.org/10.70018/mb.v3i1.36
Aznam, A. F. P., Nulul, N. A., & Anggraini, F. D. (2025). Dinamika Komunikasi Food and Beverage Service dan Kitchen dalam Meningkatkan Pelayanan Hotel Grand Diamond Yogyakarta. Mabha Jurnal, 6(1), 18–27. https://doi.org/10.70018/mb.v6i1.94
Gede, I. P., Widiani, L., & Siwantari, P. A. P. D. (2026). Pengembangan Kompetensi Sumber Daya Manusia Perhotelan Berbasis Blended Learning (Studi Kasus pada Mahasiswa Perhotelan). Kepariwisataan : Jurnal Ilmiah, 20, 318–329. https://doi.org/http://dx.doi.org/10.47256/kji.v20i2.1087
Hanadya, D., & Febrianti, R. (2025). Penguatan Kompetensi Kerja Industri Perhotelan melalui Pelatihan Pelayanan Restoran di Hotel Bina Darma Palembang Strengthening. 2(November), 42–54. https://doi.org/https://doi.org/10.62951/inovasisosial.v2i4.2290
Kurniawan, D. A., Ramadhan, R. N., & Zarkasy, M. R. (2024). Analysis of the Implementation of Islamic Values and Islamic Marketing Mix Case Study at Lor Internasional Hotel Syariah Solo. Inovator: Jurnal Manajemen, 13(1), 44–58. https://doi.org/10.32832/inovator.v13i1.17656
Mularsari, A., & Farika, A. (2022). Analisis Strategi Pengembangan Pariwisata di Bidang Jasa Pelayanan Hotel Roosseno Plaza Jakarta di Masa New Normal Era. Turn Journal, 2(1), 17–30.
Nurfadilah, F., & Haditya, R. (2024). Analisis Faktor-Faktor yang Mempengaruhi Persepsi Kualitas Pelayanan F&B pada Hotel Bintang Lima: Studi Empiris di Grand Hotel Preanger. Jurnal Bina Manajemen, 13(1). https://doi.org/https://doi.org/10.52859/jbm.v13i1.674
Putra, M. H. K., Amir, F. L., & Widhyadanta, I. G. D. S. A. (2024). Prosedur Pelayanan Tamu di Food & Beverage Romeos Bar & Grillery. Jurnal Studi Perhotelan Dan Pariwisata (JSPP), 3(1), 11–19. https://doi.org/10.35912/jspp.v3i1.3244
Ramadhan, A. B. R., & Haryadi, A. R. (2021). Pengaruh Motivasi Kerja Terhadap Produktivitas Karyawan di Hotel Lor In Syariyah Solo. Prosiding Seminar Nasional Hukum, Bisnis, Sains Dan Teknologi, 3(1).
Ramadhan, Muh. A., Sembiring, S. A., Amin, F. H., Sakkir, G., & Sriwa, K. (2026). Implementasi Keterampilan Hospitality melalui Program Magang di Hotel The Rinra Makassar. Jurnal Teknologi Dan Aplikasi Berbasis Edukasi Dan Civitas (TABEC), 2(2), 293–300.
Ransun, D. M., Mangolo, M. C. S., Lumare, M. A., & Dai, S. L. (2025). Implementation of Waiter Service Standard Operating Procedures (SOP) in Improving Service Effectiveness at Boulevard Bistro Restaurant, Lion Hotel & Plaza Manado. International Journal of Tourism Business Research (INTOUR), 4(2), 11–22. https://doi.org/10.29303/intour.v4i2.2506
Simamora, F. U., & Sebayang, B. R. (2024). Tinjauan Pelayanan Pramusaji di Restoran Nanggroe Food and Beverage Service Department pada Saka Hotel Medan. SKYLANDSEA PROFESIONAL Jurnal Ekonomi, Bisnis Dan Teknologi, 4(1), 62–66. https://www.jurnal.yappsu.org/index.php/skylandsea/article/view/169%0Ahttps://www.jurnal.yappsu.org/index.php/skylandsea/article/download/169/174
Timo, F. (2021). Pengaruh Variasi Menu dan Kualitas Pelayanan terhadap Kepuasan Tamu di Hotel Victory Kefamenanu. IE : Jurnal Inspirasi Ekonomi, 3(3), 8–16. https://doi.org/10.32938/ie.v3i3.1267
Wirawan, G. A. S., & Wijaya, N. S. (2024). Penerapan Standard Operating Procedure Sequence of Service Buffet Breakfast di Departemen Food and Beverage Service. PARIS (Jurnal Ilmiah Pariwisata Dan Bisnis), 03(5), 707–711. https://doi.org/https://doi.org/10.22334/paris.v3i5
Witayasa, I. G., & Sudiarta, I. N. (2020). Pengaruh Kualitas Pelayanan terhadap Tingkat Kepuasan Pelanggan di F&B Service Departement Nusa Dua Beach Hotel Bali. Jurnal Ilmiah Hospitality Management, 10(2), 189–198. https://doi.org/https://doi.org/10.22334/jihm.v10i2.169
Published
2026-10-20
How to Cite
Alifah Nurul Hidayat, & Tri Suyatno. (2026). Development of Competence and Soft Skills of Tourism Students through an F&B Service Internship at Lorin Syariah Hotel Solo. International Journal of Education, Vocational and Social Science , 5(04), 3535-3545. https://doi.org/10.63922/ijevss.v5i04.6976
Contact Person +6282139474255
Email : ijevss@citakonsultindo.or.id / editor.ijevss@gmail.com
