Membangun Profesionalisme Kerja Dalam Usaha Kuliner Lokal: Studi Kasus Pada Kebab Kota Raja Makroman

Abstract

This study aims to identify the implementation of work professionalism among employees at the small culinary business Kebab Kota Raja Makroman and to examine its benefits as well as the management’s efforts to enhance it. In today’s competitive culinary industry, success is not only determined by product quality but also by the professionalism of human resources. This research uses observation and interview methods with one employee who has worked for almost a year to obtain real insights from the workplace. The results show that employees at Kebab Kota Raja have applied professionalism through three main aspects: skill, knowledge, and attitude. Each employee performs their duties according to their abilities, maintains good communication with customers, and upholds work ethics even under pressure. Overall, professionalism in this workplace is considered quite good and has a positive impact on service quality and customer satisfaction. A supportive and friendly work environment also contributes to a comfortable and productive atmosphere.