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This study aims to explore (1). The SOP delivery process for intern students in the Food and Beverage Service department (2). The implementation of SOPs by intern students in the Food and Beverage Service Department. This research was a qualitative descriptive research, with interview method and documentation in data collection. The subjects in this study were HRD staff and seniors in the room service section at The Oberoi Beach Resort, Bali. The results showed that (1). The process ofdoi:10.23887/jmpp.v3i1.28997 fatcat:mdw7vj3qpfchjgmndru3xagbbm