Development of Competence and Soft Skills of Tourism Students through an F&B Service Internship at Lorin Syariah Hotel Solo

This study aims to describe the development of technical competence, the improvement of soft skills, and work professionalism among Tourism students during an internship in the Food and Beverage Service Division at Al Kautsar Restaurant (Bebek Anom), Lorin Syariah Hotel Solo. This study employed a descriptive qualitative approach using participant observation through direct involvement in operational activities. The results show that the author initially experienced a competence gap due to limited technical knowledge of F&B service, which gradually improved through work experience. The competencies developed included the use of tableware, buffet station arrangement, talking order procedures, food and beverage service, room service, and operational activities in the breakfast and banquet sections. In addition, soft skills improved through the application of the 5S principles, work discipline, sharia values, and grooming standards. The internship served as experiential learning that bridged academic competence and industry requirements while enhancing students work readiness.