<mets:mets xsi:schemaLocation="http://www.loc.gov/METS/ http://www.loc.gov/standards/mets/mets.xsd http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-3.xsd" LABEL="Eprints Item" OBJID="eprint_45955" xmlns:mods="http://www.loc.gov/mods/v3" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:mets="http://www.loc.gov/METS/" xmlns:xlink="http://www.w3.org/1999/xlink"><mets:metsHdr CREATEDATE="2026-08-11T20:51:33Z"><mets:agent ROLE="CUSTODIAN" TYPE="ORGANIZATION"><mets:name>Repository Universitas Negeri Padang</mets:name></mets:agent></mets:metsHdr><mets:dmdSec ID="DMD_eprint_45955_mods"><mets:mdWrap MDTYPE="MODS"><mets:xmlData><mods:titleInfo><mods:title>Analisis Penerapan Sequence of Service pada Pelayanan Breakfast dalam Mendukung Guest Experience di Fahira Hotel Syariah Padang</mods:title></mods:titleInfo><mods:name type="personal"><mods:namePart type="given">Larashati</mods:namePart><mods:namePart type="family">Efenda</mods:namePart><mods:role><mods:roleTerm type="text">author</mods:roleTerm></mods:role></mods:name><mods:abstract>Penelitian ini bertujuan untuk menganalisis penerapan Sequence of Service dalam meningkatkan guest experience pada pelayanan breakfast di Fahira Hotel Syariah Padang. Penelitian ini menggunakan metode penelitian kualitatif deskriptif dengan pendekatan studi kasus. Pengumpulan data dilakukan melalui observasi, wawancara, dan dokumentasi terhadap General Manager, Staff Food and Beverage Service, dan Staff Front Office. Hasil penelitian menunjukkan bahwa penerapan Sequence of Service pada pelayanan breakfast secara umum telah dilaksanakan sesuai dengan standar operasional prosedur (SOP), yang meliputi greeting, verifikasi breakfast voucher, mengarahkan tamu ke meja, memberikan pelayanan selama breakfast, clearing table, dan farewell. Namun, dalam pelaksanaannya masih ditemukan beberapa kendala, seperti tamu datang secara bersamaan, Staff melakukan multitasking, keterlambatan clearing table, keterlambatan refill makanan, serta tamu yang lupa membawa breakfast voucher. Kondisi tersebut menyebabkan beberapa tahapan Sequence of Service belum dapat diterapkan secara optimal sehingga berpotensi memengaruhi guest experience tamu. Oleh karena itu, diperlukan upaya perbaikan melalui pembagian tugas Staff yang lebih efektif, peningkatan koordinasi antara Departemen Food and Beverage Service dan Front Office, percepatan clearing table dan refill makanan, serta evaluasi pelayanan secara berkala agar penerapan Sequence of Service dapat berjalan lebih optimal dan guest experience tamu di Fahira Hotel Syariah Padang semakin meningkat.</mods:abstract><mods:classification authority="lcc">Hoaspitality Management</mods:classification><mods:originInfo><mods:dateIssued encoding="iso8601">2026</mods:dateIssued></mods:originInfo><mods:originInfo><mods:publisher>FPP UNP</mods:publisher></mods:originInfo><mods:genre>Monograph</mods:genre></mets:xmlData></mets:mdWrap></mets:dmdSec><mets:amdSec ID="TMD_eprint_45955"><mets:rightsMD ID="rights_eprint_45955_mods"><mets:mdWrap MDTYPE="MODS"><mets:xmlData><mods:useAndReproduction>
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