Strategies to Improvements of Food and Beverage Services at Mamaka Hotel by Ovolo in Kuta Bali

The purpose of this study is to determine the stages of food and beverage service at Ovolo's Manaka Hotel in Kuta Bali and methods to improve food and beverage service. This study uses qualitative research methods, data sources in this study are from secondary and primary data, the type of data in this study uses qualitative and quantitative data types in data collection researchers use data collection methods such as interviews, observation, documentation, and literature studies while informants in the study are general managers, staff, and guests at the hotel, in data analysis this study uses data analysis such as data reduction, data presentation, and conclusion drawing. The results of this study show that. According to the above research results, the improvement of food and beverage services at Ovolo Manaka Hotel centers on innovation, product quality, and operational efficiency. The use of high-quality local and organic ingredients, digital ordering and payment, and menus customized to individual dietary preferences are important ways to increase customer satisfaction and compete in Bali's hospitality sector. Capacity building of employees through continuous training, adherence to professional first impression standards, effective communication with guests, and mastery of extensive product knowledge can improve service quality, to maintain stellar service standards, consistency of taste, cleanliness, and speed of food presentation are also important.