<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_46431" 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="2026-08-17T01:17:50Z"><mets:agent ROLE="CUSTODIAN" TYPE="ORGANIZATION"><mets:name>Repository Universitas Negeri Padang</mets:name></mets:agent></mets:metsHdr><mets:dmdSec ID="DMD_eprint_46431_mods"><mets:mdWrap MDTYPE="MODS"><mets:xmlData><mods:titleInfo><mods:title>Peran Product Knowledge dalam  Proses Taking Order di Basil Restaurant Aston Batam Hotel and Residence</mods:title></mods:titleInfo><mods:name type="personal"><mods:namePart type="given">Nopia</mods:namePart><mods:namePart type="family">Pitri</mods:namePart><mods:role><mods:roleTerm type="text">author</mods:roleTerm></mods:role></mods:name><mods:abstract>Industri perhotelan menuntut standar pelayanan yang tinggi dari seluruh staf, khususnya pada departemen Food &amp; Beverage service. Salah satu kunci keberhasilan pelayanan di restoran hotel adalah penguasaan product knowledge oleh pramusaji, terutama dalam proses taking order. Di Basil Restaurant, Aston Batam Hotel and Residence, penguasaan product knowledge menjadi kompetensi penting yang menentukan kualitas interaksi antara pramusaji dan tamu, namun masih ditemukan kendala dalam implementasinya. Studi kasus ini bertujuan menganalisis peran product knowledge dalam proses taking order di Basil Restaurant Aston Batam Hotel and Residence, mengidentifikasi hambatan dalam penguasaan product knowledge, serta merumuskan rekomendasi peningkatan product knowledge bagi pramusaji. Penelitian ini menggunakan pendekatan deskriptif kualitatif dengan teknik observasi langsung, wawancara mendalam dengan F&amp;B Manager, Restaurant Supervisor, dan pramusaji, serta studi dokumentasi berupa menu restoran, laporan penjualan, dan standar operasional prosedur pelayanan. Hasil studi menunjukkan bahwa product knowledge yang memadai sangat berperan dalam meningkatkan kepercayaan diri pramusaji, mendorong upselling, mempercepat proses taking order, dan meningkatkan kepuasan tamu. Hambatan yang ditemukan antara lain seringnya pergantian menu, kurangnya pelatihan product knowledge secara berkala, dan keterbatasan waktu briefing sebelum jam operasional restoran. Studi ini merekomendasikan pelaksanaan product knowledge training secara rutin, penyusunan modul product knowledge yang komprehensif, penerapan sistem menu buddy, dan Teknik up selling melalui media digital untuk mendukung pembaruan informasi produk secara real-time.</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_46431"><mets:rightsMD ID="rights_eprint_46431_mods"><mets:mdWrap MDTYPE="MODS"><mets:xmlData><mods:useAndReproduction>
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