Prosedur Penyimpanan Bahan Makanan di Legian Beach Hotel

Abstract

Legian Beach Hotel merupakan salah satu hotel bintang empat di Bali. Food & Beverage Product Department memiliki peran penting dalam menjaga kualitas bahan makanan yang disimpan di toko. Tujuan dari penelitian ini adalah untuk mengetahui bagaimana tata cara penyimpanan bahan makanan di Hotel Legian Beach. Pengumpulan data dilakukan dengan teknik observasi, wawancara dan dokumentasi. Penelitian ini dilakukan secara langsung (observasi) ke toko Legian Beach Hotel. Dan melakukan wawancara dengan staf dan juga kepala koki. Dari hasil penelitian di lapangan, penulis membandingkan tempat penyimpanan, suhu ruang penyimpanan, dan juga sistem FIFO (First In First Out) dengan teori menurut Kementerian Kesehatan RI. Dari hasil perbandingan tersebut peneliti masih menemukan ketidaksesuaian antara fakta di lapangan dengan teori yaitu jarak rak penyimpanan makanan, kebersihan chiller, dan suhu penyimpanan daging.

Legian Beach Hotel is one of the four star hotels in Bali. The Food & Beverage Product Department has an important role in maintaining the quality of foodstuffs stored in stores. The purpose of this study was to determine how the procedure for storing foodstuffs at Legian Beach Hotel. Data was collected by using observation, interview and documentation techniques. This research was conducted directly (observation) to the Legian Beach Hotel store. And conduct interviews with staff and also the head chef. From the results of research in the field, the authors compare the storage area, storage room temperature, and also the FIFO (First In First Out) system with the theory according to the Indonesian Ministry of Health. From the results of this comparison, researchers still found discrepancies between the facts in the field and the theory, namely, the distance of the food storage rack, the cleanliness of the chiller, and the storage temperature of the meat.