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The development of halal tourism has encouraged sharia hotels to provide services that are not only comfortable and functional, but also consistent with Islamic values and halal assurance. This study aims to analyze the integration strategy between sharia hotels and halal restaurants in increasing guest visits and satisfaction at Mangkuto Sharia Hotel Payakumbuh. This research employed a qualitative approach with a case study design. Data were collected through in-depth interviews, observations, and documentation involving hotel management, operational employees, guests, sharia certification experts, and representatives of the local government. The data were analyzed descriptively and strengthened through strategic analysis using the Resource-Based View (RBV), Value Chain, SWOT analysis, IFAS-EFAS matrix, TOWS matrix, and Blue Ocean Strategy. The findings reveal that service integration was implemented through sharia-based operational policies, halal assurance systems in restaurant activities, and cross-departmental coordination between the front office, housekeeping, and food and beverage departments. This integration created added value in the form of physical comfort, emotional trust, and spiritual peace for guests. Internal hotel data also indicated an increase in occupancy rates from 26% in 2020 to 52% in 2024 following the implementation of the sharia concept and halal restaurant integration. Strategic analysis positioned the hotel in Quadrant I (aggressive growth strategy), supported by its halal reputation, Islamic organizational culture, guest trust, and its uniqueness as the first sharia hotel in West Sumatra certified by the National Sharia Council–Indonesian Ulema Council (DSN-MUI). The implication of this study shows that the integration of sharia hospitality can serve as a competitive product strategy rather than merely a compliance instrument, while also supporting the development of regional halal tourism.

This study aims to explore the meaning of service excellence from the perspective of hotel employees at Kinasih Resort Depok, Indonesia. Most existing research on service excellence has focused on guest satisfaction, leaving the subjective experiences of employees as service providers underexplored. This study employs a qualitative approach with a descriptive phenomenological design. Data were collected through in-depth interviews, participatory observation, and documentation from five purposively selected informants across the F&B Service, Housekeeping, Front Office, Human Resources, and management departments. Data analysis followed Moustakas's phenomenological procedure encompassing epoché, horizonalization, theme clustering, and essence description. Findings reveal that employees construct layered meanings of service excellence according to their hierarchical positions: frontline workers emphasize friendliness and responsiveness, supervisors emphasize speed and problem resolution, while management frames it as a holistic service ethos encompassing internal relationships. Emotional labor emerged as an inevitable dimension managed through collaboration, prioritization, and de-escalation strategies. Organizational factors including training systems, communicative leadership, guest feedback-based evaluation, and managerial attention to employee well-being demonstrably shape how employees internalize service excellence values. This study contributes to employee-centered literature on service excellence and offers practical implications for human resource development in resort contexts.

The hospitality industry is a dynamic sector that demands housekeeping staff to have high adaptability to changes in technology, operational procedures, and guest expectations. This study aims to evaluate the effectiveness of workplace adaptability training in increasing the understanding and adaptation readiness of housekeeping staff at PT X. The research method used was a quasi-experimental design with a one-group pre-test post-test model. Training participants included various job levels, from staff to supervisors. The intervention was carried out through the delivery of conceptual material, discussion of operational case studies, and online reflective sessions. The comparative test results showed a significant difference between the participants' level of understanding before and after the training. All participants experienced a consistent increase in scores, indicating that this training was effective in building employees' cognitive capacity and adaptive behavior. However, the effectiveness of this training needs to be supported by inclusive organizational policies, fair compensation systems, and protection against work risks to reduce the turnover rate of new and daily workers. The study concludes that adaptability training is a vital investment for hotel operational resilience amidst market dynamics.

Kyriad Hotel Arra Cepu is a star-rated hotel located in Blora Regency that plays an important role in supporting tourism activities, business travel, and the development of the local hospitality industry. Despite its strategic position, initial observations and discussions with hotel management revealed several challenges related to service quality, which has not yet fully aligned with current hospitality industry standards. These challenges include limited continuous staff training, inconsistencies between employee competencies and established standard operating procedures, and insufficient professional communication skills. In response, a community service program was developed in the form of competency-based training specifically tailored to the needs of Kyriad Hotel Arra Cepu. The program aims to enhance human resource quality through structured and intensive training aligned with the Indonesian National Work Competency Standards in the hospitality sector, covering Front Office, Housekeeping, Food and Beverage Products, and Food and Beverage Service. The training was implemented using a participatory and hands-on approach supported by ongoing coaching. Training materials included hotel hygiene and sanitation, excellent service practices, telephone operator etiquette, and basic English communication. This program provides direct benefits by improving employee competence, professionalism, and guest satisfaction, while also supporting the implementation of the Tri Dharma of Higher Education and strengthening collaboration between academia and the hotel industry. The expected outcomes include improved staff skills, higher service quality, and a replicable training model for similar hotels.

The 5-star hotel is full of beauty, futuristic design, and perfect service. One of the components that guests complain about at the Tentrem Hotel Yogyakarta is housekeeping negligence. The research method is qualitative, with data collection techniques including interviews, observations, and documentation. The results of the study show that the forms of negligence that occur in housekeeping services at Hotel Tentrem Yogyakarta are 3 (three) actions: first, negligence in cleaning guest rooms, errors in placing guests' personal belongings, and delays in providing additional requests (amenity delay). Housekeeping negligence affects guest satisfaction at Hotel Tentrem Yogyakarta by reducing the reliability and tangibles dimensions of service quality. Guests feel the hotel cannot be trusted to provide a comfortable stay experience, leading to a decrease in the empathy and assurance dimensions. Guests feel their privacy is violated, which may even lead to suspicion toward hotel staff. Efforts to improve the negligence occurring in housekeeping services at Hotel Tentrem Yogyakarta involve three actions: implementing an inspection checklist and supervisor verification before guests check-in, ensuring staff are well-trained, educated, and professional in their work, and adopting a digital logistics system to record guest requests and prioritize deliveries.

Capacity-building training for housekeeping staff in hotels and restaurants is a crucial aspect of maintaining service quality and enhancing customer satisfaction. Competent housekeeping personnel not only ensure physical cleanliness but also directly impact the reputation, image, and competitiveness of businesses in the hospitality and restaurant sectors. This community service program aims to develop the capacity of housekeeping staff through focused training on mastering cleaning techniques, effective waste management, and the proper and safe use of cleaning tools and materials. The training methodology is conducted directly using a participatory approach, allowing participants to actively engage in practical simulations, discussions, and case studies related to cleaning procedures, operational standards, and waste handling. Evaluation is conducted using pre-test and post-test assessments to measure improvements in participants’ knowledge, skills, and understanding of good cleaning practices. Results demonstrate significant improvements in mastering cleaning techniques, understanding waste management, and the ability to use cleaning tools and materials correctly. Additionally, participants reported increased awareness of the importance of consistently maintaining cleanliness standards, which is expected to be applied in daily workplace activities. The contribution of this community service provides tangible benefits in enhancing human resource quality in the hotel and restaurant sectors while supporting the achievement of professional, hygienic, and environmentally friendly service standards. This training is expected to serve as a sustainable model for the continuous development of housekeeping staff competencies in the broader hospitality and tourism industry.

Amidst increasing guest expectations for accommodation cleanliness and comfort, the implementation of standard operating procedures (SOPs) in housekeeping services has become a crucial aspect in the hospitality industry. Good guest room cleanliness not only enhances comfort but also strengthens an accommodation's image and reputation. One example of an accommodation that implements a room cleaning SOP is Palm Homestay Kuta Lombok. This study aims to analyze the implementation of the SOP for guest room cleaning at Palm Homestay Kuta Lombok, evaluate the extent to which the SOP is implemented, and identify problems encountered and possible solutions for improvement. The research method used in this study is a qualitative approach with data collection techniques through observation, interviews, and documentation. Observations were conducted directly in the field to assess how the room cleaning SOP is implemented, while interviews were conducted with housekeeping staff and management to obtain their perspectives on obstacles and solutions encountered in the cleaning process. The documentation collected includes written SOPs and supervisory notes conducted by management. Based on the research results, the implementation of the room cleaning SOP at Palm Homestay Kuta Lombok can be said to be running quite well. However, several obstacles remain, such as inappropriate placement of amenities, inconsistent dusting methods, and limited cleaning equipment. These obstacles can impact the quality of room cleaning and guest comfort. Although improvements have been made, such as regular supervision and more consistent use of cleaning equipment, employee training still needs to be maximized. As a solution, this study recommends optimizing the budget allocation for employee training, with the aim of improving staff skills and understanding of the implemented SOPs.

This study aims to explore the implementation of occupational safety and health (OHS) in the hotel industry in Indonesia, which currently still faces various challenges. Although the hotel industry has grown rapidly, the implementation of OHS in hotels is still not optimal. This type of research is descriptive qualitative. This study was conducted with 5 informants, the type of data used in this study is primary data, namely data obtained from interviews, observations and documentation. Data collection techniques in this study are interviews, observations and documentation. The research instrument used in the study was the researcher himself. Data application is carried out by data reduction, data presentation and drawing conclusions. The results of this study indicate that the implementation of OHS in the housekeeping department employees of the Grand Rocky Hotel Bukittinggi still needs direction on the use of personal protective equipment, it is expected that employees comply with the use of personal protective equipment such as safety shoes and masks, on the security of the work space, employees are expected to maintain the cleanliness of the work area and tidy it up, arrange all items so as not to interfere with work.

Guest comfort is a key indicator of hotel service quality, strongly influenced by the professionalism of Room Attendants and the cleanliness of guest rooms. This study aims to analyze the role of Room Attendant professionalism in maintaining room cleanliness standards at Hotel Grand Mercure Solo Baru. Using a qualitative approach, in-depth interviews with three housekeeping staff members were conducted. The findings show that Room Attendant professionalism contributes directly to room cleanliness and positively impacts guest comfort. Professional attitude, discipline, and responsibility are crucial in ensuring room quality. Additionally, the study highlights the importance of attention to detail, commitment to cleanliness standards, and proactive approaches to maintaining guest rooms. The research also found that regular training and management support are vital for improving Room Attendant professionalism. Encouraging staff to take ownership and motivating them to uphold cleanliness standards is essential. Effective communication between staff and management helps identify and address challenges in room cleanliness practices. The study emphasizes that a motivated and well-trained team contributes significantly to guest satisfaction and loyalty, which in turn supports the hotel's reputation and encourages repeat business. The study suggests that investing in the professional development of Room Attendants is crucial for long-term success in the hospitality industry. It also recommends ongoing performance evaluations, regular feedback, and motivational initiatives to continuously improve service quality. These measures are essential for enhancing guest satisfaction, improving employee morale, and maintaining a competitive edge in the hospitality sector, ultimately contributing to sustainable growth, success, and better overall guest experiences for the hotel.

The main issue in implementing enterprise architecture (EA) for housekeeping services at PT Trisarana Aditama Mitra is the operational and technological risks that may hinder the success of digital transformation. This research utilizes the TOGAF framework as a systematic approach to identify, assess, and manage risks during EA development and deployment. The results indicate that applying TOGAF can mitigate risks related to human resources, technology systems, and business processes, thereby improving the efficiency and quality of housekeeping services.     

Businesses, regardless of size, must continuously adjust to fast-paced technological advancements to remain competitive, particularly in the hotel industry. The Room Division plays a vital role as the heart of the hotel business, serving as the frontliner. A significant number of hotels have implemented technological advancements inside their operational room divisions, particularly in the front office and housekeeping departments. However, there are only a limited number of apps that can provide automation for analyzing the effectiveness of room attendants using delegation systems. A prototype of the hotel room division application based on the Intelligent Planning System (IPS). The IPS module provides automated analysis with rapid and precise outcomes, minimizing human involvement and reducing the likelihood of human mistakes. The research is conducted by applying the Software Development Life Cycle (SDLC) with the waterfall model, which includes planning, development, testing, and implementation stages. The prototype's anticipated outcome is to serve as a viable solution, with innovative features potentially benefiting the hotel's operational room division.  

Ganjar Hergiandari C13.2019.00270. 2023. The Role of Room Attendants Improving the Quality of guest room comfort at the Artotel Gajahmada Semarang Hotel. Hospitality Management Applied Undergraduate Study Program, Faculty of Cultural Sciences, Dian Nuswantoro University.This final project aims to explain the role of a Room Attendant, especially in the Housekeeping department in supporting operations. A Room Attendant has duties and responsibilities in working on guest rooms, by providing the best quality of room comfort for hotel guests at Artotel Gajahmada Semarang. This research is a research that uses a qualitative approach with a descriptive type. Data collection techniques using qualitative research methods for the data collection process are obtained through interviews, observation, and documentation, to obtain the correct data. The research results obtained show that the comfort of guest rooms is supported by three things, namely tidiness, beauty, and completeness. By implementing these three things, it will make guests feel comfortable and at home while staying at the hotel at Artotel Gajahmada Semarang.

This study aims to identify and explain the efforts that can be made by linen attendants in handling guest complaints in accordance with the standard operational procedures at the Chanti Semarang Hotel. The data collection methods used in this study are observation, interviews, and documentation so that the data obtained about handling guest complaints will be accurate. The research findings are problems found related to linen that has spots or stains, linen that is damaged or torn, linen that is yellowing. Room attendants are parties who are also responsible and can help maintain linen cleanliness. Efforts that a linen attendant can make to handle guest complaints, whether in terms of efforts to improve deficiencies or efforts to prevent and minimize the occurrence of complaints from guests, so that linens with stain and damage problems can be resolved optimally and can be reused for operations. The conclusion that can be drawn is that if all work is carried out according to standard operational procedures, it will guarantee the smooth operation of the hotel. If problematic linen is optimally resolved, it will have a big impact on the satisfaction of the guests staying, thus reducing the possibility of complaints.

This final project aims to describe the collaboration of laundry section with front office department and describe the constraints that occur between the collaboration of the laundry section and the front office department in conducting  guest laundry billing process at the Tentrem Hotel Semarang. The existence of cooperation constraints between the Front Office and Housekeeping raises problems that can cause guest complaints. Therefore, it is necessary to have good quality cooperation between the front office and the laundry department in order to reduce work errors and guest complaints. The research method used is descriptive qualitative method through observation, interviews and retrieval of documentation. The results showed that the collaboration between the laundry section and the front office department went well and smoothly. With the laundry working closely with the front office department to provide information related to guest information that performs laundry services, namely ensuring communication between the front office department and the laundry runs smoothly including information given to guests regarding the clothes they are washing, ensuring there is no damage to guest clothes, always ensuring that laundry delivery to guests is correct and according to guest wishes, the Front Office provides complete information about rooms that benefit from free laundry and laundry Packages. In addition, the Laundry Section cooperation with the Front Office Department in carrying out the Billing process runs according to standard operating procedures. The procedures carried out involve guests, Laundry Attendant, Receptionist and Guest Service Center. In the guest laundry service, then the collaboration also involves Finance to finalize payments.

Room Attendant adalah jabatan di dalam departemen housekeeping yang bertugas untuk membersihkan kamar dan memperhatikan kerapian dan kelengkapan kamar sebelum digunakan oleh tamu hotel. Tujuan penelitian adalah untuk mengetahui peran Room Attendant dalam meningkatkan pelayanan kepada tamu di The Alana Hotel & Convention Center Solo. Penelitian ini menggunakan teknik penelitian deskriptif kualitatif. Penelitian ini menggunakan teknik pengumpulan data melalui observasi, wawancara, dokumentasi dan studi pustaka. Sampel yang digunakan adalah 5 staf dan 5 tamu dan dianalisis menggunakan teknik triangulasi data. Data yang diperoleh menyatakan bahwa peran petugas kamar yang meliputi peran, peningkatan pelayanan serta kendala & solusi sudah baik, dibuktikan dengan wawancara bahwa sebagian besar tamu merasa puas. Dari hasil pembahasan dapat disimpulkan bahwa peran Room Attendant di The Alana Hotel & Convention Center Solo sudah cukup baik meliputi peran, peningkatan pelayanan, serta kendala & solusi.  

Tujuan penulisan  ini adalah untuk mendeskripsikan “Pengaruh Kinerja Roomboy Terhadap Kualitas Pelayanan Pada Bagian Housekeeping Hotel Harris Batam Center”. Teknik pengumpulan data ini menggunakan wawancara, angket dan observasi. Penulisan ini menggunakan metode deskriptif kualitatif untuk memperoleh informasi terkait kualitas pelayanan Roomboy Hotel Harris Batam Center. Tujuan penulis adalah untuk mengetahui bagaimana kinerja room boy bagian housekeeping terhadap kualitas pelayanan roomboy di Harris Hotel Batam center. Sampel dalam penelitian ini adalah 5 orang yang diambil dari accidental sampling. Dengan menggunakan kuesioner sebagai alat ukur. Berdasarkan hasil yang diperoleh dari kualitas pelayanan roomboy seperti keterampilan kerja mendapatkan nilai 100%, disiplin kerja 94% dan tanggung jawab kerja mendapatkan nilai 95% di Hotel Harris Batam Center dapat dikatakan baik.

Planning & Kualitas pelayanan Departement Housekeeping terhadap kepuasan tamu di Hotel Nirwana Pekalongan. Penelitian ini dilakukan di Hotel Nirwana Pekalongan. Terdapat beberapa faktor yang dapat menunjang kepuasan tamu, salah satunya yaitu pelayanan department housekeeping. Penelitian ini bertujuan untuk memberikan alternatif dalam memecahkan masalah yang berhubungan dengan housekeeping departement di Hotel Nirwana Pekalongan. Penelitian ini dilakukan dengan penelitian bermetode kualitatif deskriptif. Teknik pengumpulan data menggunakan metode wawancara dengan memperoleh data dan fakta  yang diperlukan, observasi, dan studi dokumentasi. Peneliti menggunakan responden sebanyak 13 orang, dengan rincian 10 responden tamu, 1 responden executive housekeeper, 1 responden housekeeping supervisor, dan 1 responden assistant front office manager. Dari hasil penelitian ini dibahas beberapa faktor yang dapat housekeeping berikan untuk menunjang kenyamanan dan kepuasan tamu saat tinggal di Hotel Nirwana pekalongan. Karena housekeeping department memiliki peranan besar, tidak hanya dalam kenyamanan dan kepuasan.

Lembaga Pendidikan Profesi Perhotelan sebagai salah satu sumber tenaga kerja terampil, dituntut untuk selalu melakukan inovasi penyesuaian program belajar dan strategi pembelajaran sehingga menghasilkan peserta didik yang sesuai dengan kebutuhan industri perhotelan. Strategi pembelajaran bidang housekeeping yang diterapkan di LPP Graha Wisata Semarang adalah menggunakan strategi geladi karya. Strategi pembelajaran Geladi Karya, disusun untuk mengajarkan pengetahuan dan keterampilan di bidang housekeeping, menyiapkan peserta didik dengan pola pikir dan kesiapan mental untuk menjadi seseorang  Integrated Housekeeper.  Langkah strategis ini adalah berupa pembelajaran melalui pembentukan pola pikir sebagai seorang housekeeper, pengembangan  product knowledge, dan pembentukan keterampilan melalui praktikum secara berulang-ulang. Penerapan strategi Geladi Karya menghasilkan peserta didik yang memiliki integritas terhadap bidang housekeeping, memiliki  kemampuan penyesuaian diri di lingkungan industri perhotelan dan mampu bersaing di bursa tenaga kerja baik yang sifatnya lokal maupun internasional. Kendala yang dihadapi yaitu masih munculnya anggapan bahwa housekeeping adalah pekerjaan yang tidak menjadi favorit dan tidak bergengsi di industri perhotelan, sehingga minat peserta didik tidak maksimal. Adapun faktor yang mendukung penerapan strategi ini adalah adanya kebebasan bagi Instruktur untuk mengembangkan bahan ajar dan strategi pembelajaran, serta kesiapan lembaga untuk menyediakan sarana-prasarana pembelajaran. Geladi Karya perlu ditindaklanjuti sebagai sebuah strategi pembelajaran yang memberikan kesempatan lebih bagi peserta didik untuk menguasai pengetahuan dan keterampilan yang terintegrasikan dalam diri seorang housekeeper.