THE ROLE OF RESTAURANT BUSINESS STANDARDS POLICY IN ENHANCING PROFESSIONAL EVENT SERVICES IN PAREPARE CITY

Abstract

The rapid growth of event activities in emerging cities such as Parepare has increased the demand for professional, hygienic, and standardized food and beverage services. In this context, restaurant business standard regulations play a crucial role in ensuring service quality and supporting the successful organization of events. This study aims to examine the role of restaurant business standard policies in strengthening the quality of event services in Parepare City. A descriptive qualitative approach was employed, with data collected through in-depth interviews, direct observation, and document analysis. Informants consisted of restaurant owners or managers involved in event services, professional event organizers, and representatives from local government agencies. Data were analyzed using the interactive model of Miles and Huberman, including data reduction, data display, and conclusion drawing, with data validity ensured through source and method triangulation. The findings indicate that most restaurant business operators in Parepare City are aware of the existence of restaurant business standard regulations; however, the level of understanding and implementation varies significantly. Restaurants that have received training and technical guidance are better able to apply service standards, particularly in hygiene, kitchen workflow, and customer service. In contrast, small- and medium-scale restaurants face challenges related to limited financial capacity, human resources, and infrastructure, which hinder consistent implementation of the standards. The study concludes that restaurant business standard regulations function not only as quality control instruments but also as collaborative tools that require continuous government support, capacity building, and stakeholder synergy to effectively enhance professional event services in Parepare City.