PENGELOLAAN STORAGE BAHAN PATISSERIE DI HOTEL X BINTANG 4 DI KOTA BANDUNG

• Main Author: Aldia sefti Kurnia, - (Author)
• Format: Book
• Published: 2019-01-17.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata
• Notes: http://repository.upi.edu/48765/1/S_PKK_1404354_Title.pdf; http://repository.upi.edu/48765/2/S_PKK_1404354_Abstract.pdf; http://repository.upi.edu/48765/3/S_PKK_1404354_Table_of_content.pdf; http://repository.upi.edu/48765/4/S_PKK_1404354_Chapter1.pdf; http://repository.upi.edu/48765/5/S_PKK_1404354_Chapter2.pdf; http://repository.upi.edu/48765/6/S_PKK_1404354_Chapter3.pdf; http://repository.upi.edu/48765/9/S_PKK_1404354_Chapter4.pdf; http://repository.upi.edu/48765/7/S_PKK_1404354_Chapter5.pdf; http://repository.upi.edu/48765/8/S_PKK_1404354_Bibliography.pdf; http://repository.upi.edu/48765/10/S_PKK_1404354_Appendix.pdf
• Keywords: GT Manners and customs; L Education (General); LB Theory and practice of education

Pengelolaan storage bahan patisserie yaitu suatu tata cara menata, menyimpan, memelihara jumlah, kualitas, dan keamanan bahan patisserie supaya bahan terjaga, tidak mudah rusak atau busuk dan menjaga ketersediaan bahan supaya tidak kekurangan pada saat dibutuhkan. Tujuan dari penelitian ini adalah untuk memperoleh gambaran mengenai pengelolaan penerimaan, penyimpanan, dan pengeluaran bahan patisserie. Penelitian ini adalah penelitian kualitatif dengan metode deskriptif. Teknik pengumpulan data menggunakan pengamatan (observasi), wawancara (interview) dan dokumentasi. Lokasi penelitian ini ini bertempat di hotel X bintang 4 di Kota Bandung. Subjek dari penelitian ini adalah Receiving, Storage Keeper, dan Staff Pastry Hotel. Hasil penelitian menunjukkan bahwa tahap penerimaan bahan meliputi letak ruang penerimaan, pengecekan suhu, pencatatan bahan yang diterima, dan penanggalan bahan menunjukkan beberapa indikator yang kurang maksimal dilaksanakan yaitu pengecekan suhu, bahan makanan kering tidak didahulukan pada saat barang datang, dan labelling. Tahap penyimpanan bahan yang dilakukan yaitu pengaturan dan penempatan bahan, letak gudang penyimpanan, penyimpanan bahan kering, dingin, dan beku terdapat indikator yang kurang maksimal dilaksanakan yaitu sistem FIFO (First In First Out), penutupan bahan makanan (mentah) dan produk makanan, dan terdapat bahan makanan yang masih didalam kaleng pada tempat penyimpanan dingin. Tahap pengeluaran bahan meliputi prosedur pengeluaran bahan dan dokumen pengeluaran bahan terdapat indikator yang kurang maksimal dilaksanakan yaitu rotasi pengeluaran bahan tidak sesuai dengan sistem FIFO. Rekomendasi dari penelitian ini yaitu dilakukan penelitian lebih lanjut terkait pengelolaan storage dibagian departemen kitchen lainnya atau pengelolaan storage dihotel lain; Storage management of patisserie material is a procedure for arranging, storing, maintaining the amount, quality, and the safety of patisserie materials so as the ingredients are maintained, not easily damaged or rotten and maintain the availability of materials so that they are not deficient when needed. The purpose of this study is to obtain an overview of the management of the receipt, storage, and expenditure of patisserie materials. This research is a qualitative research with descriptive method. Data collection techniques use observation (interviews), interviews (interviews) and documentation of this research at hotel x 4 star in Bandung city. The subject of this study are Receiving, Storage Keeper, dan Staff Pastry Hotel. The results indicate that the stage of material acceptance are location of the reception room, checking the temperature, recording of received materials, and handling of material show some of the less overall indicator of temperature checking, dry food does not come first when goods come and labeling. The material storage stage that is carried out is the arrangement and placement of materials, storage location for storing, dry, cold and frozen materials. There are indicators that are not maximally implemented, namely FIFO (First In First Out) system, closure of food (raw) and food products, and there are groceries found in cans on cold storage. The material expenditure phase includes the procedure for dispensing materials and material expenditure documents, there are indicators that are not maximally implemented, namely the rotation of material expenditure is not in accordance with the FIFO system. Recommendations of this study is to research further research on storage unit in other parts of kitchen or storage management in other hotels.