<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_46044" 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="2026-08-11T15:51:48Z"><mets:agent ROLE="CUSTODIAN" TYPE="ORGANIZATION"><mets:name>Repository Universitas Negeri Padang</mets:name></mets:agent></mets:metsHdr><mets:dmdSec ID="DMD_eprint_46044_mods"><mets:mdWrap MDTYPE="MODS"><mets:xmlData><mods:titleInfo><mods:title>Implementasi Standar Grooming pada Staff Food and Beverage Service di ZHM Premiere Hotel Padang</mods:title></mods:titleInfo><mods:name type="personal"><mods:namePart type="given">Fajar</mods:namePart><mods:namePart type="family">Rhamadan</mods:namePart><mods:role><mods:roleTerm type="text">author</mods:roleTerm></mods:role></mods:name><mods:abstract>Implementasi standar Grooming merupakan aspek krusial dalam membangun penampilan profesional, kualitas pelayanan, dan citra positif di industri perhotelan. Penelitian kualitatif deskriptif ini bertujuan untuk mendeskripsikan penerapan standar Grooming pada Staf Food and Beverage Service di The ZHM Premiere Hotel Padang, serta mengidentifikasi faktor pendukung dan penghambatnya. Data dikumpulkan melalui observasi, wawancara (Supervisor, Captain, dan Staf FB Service), serta dokumentasi, lalu dianalisis menggunakan reduksi data, penyajian data, serta penarikan kesimpulan dan verifikasi. Reduksi data dilakukan dengan mengelompokkan dan menyederhanakan data hasil observasi, wawancara, dan dokumentasi sesuai fokus penelitian mengenai implementasi standar Grooming pada Staff Food and Beverage Service di The ZHM Premiere Hotel Padang.. Hasil penelitian menunjukkan bahwa penerapan standar Grooming secara umum telah berjalan baik sesuai SOP—meliputi seragam, personal hygiene, penggunaan seragam dan  kerapian rambut. Dengan demikian, masih terdapat staf yang kurang kesadaran. Pelaksanaan Grooming didukung oleh kedisiplinan staff, pelatihan, dan pengawasan atasan. Sebaliknya, kendala utama bersumber dari perbedaan kedisiplinan individu, keterbatasan waktu persiapan operasional, dan pengawasan yang belum optimal saat pelayanan berlangsung. Disimpulkan bahwa konsistensi penerapan Grooming perlu ditingkatkan melalui pembinaan, evaluasi berkala, pengawasan berkelanjutan, serta penguatan kesadaran diri staf.</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_46044"><mets:rightsMD ID="rights_eprint_46044_mods"><mets:mdWrap MDTYPE="MODS"><mets:xmlData><mods:useAndReproduction>
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