The hotel industry is growing rapidly in Indonesia, including a significant increase in the number of hotels in Bogor City. However, service quality plays a crucial role in the advancement of the hospitality industry. This study aims to examine the implementation of the sequence of service at Batutulis Restaurant, Aston Bogor Hotel, as part of efforts to enhance service quality and guest satisfaction. The sequence of service refers to a standardized set of procedures in food and beverage service that plays a crucial role in delivering a professional and consistent dining experience. The research adopts a qualitative descriptive method through direct observation, in-depth interviews with restaurant waiter, and documentation study. The findings There are still waiters who do not follow the standard procedures 40% Pick up the phone, 40% Escord the guest, 50% Giving the menu, 40% up sale menu, 40% estimate the food, 50% asking taste of the food, 30% clear up table, 30% saying thank you and magic word. However, inconsistencies were observed during peak hours due to limited human resources and workload challenges. This study recommends regular training for service waiter, adjustment of work distribution, and stricter supervision to ensure consistent and high-quality service delivery.
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