KETERLAKSANAAN PROSEDUR PENGENDALIAN BAHAN MAKANAN DI ROYAL ORHID GARDEN HOTEL & CONDOMINIUM BATU

SETYO RANI ETMAWATI

Abstract


Abstrak


Tujuan penelitian ini adalah untuk mengetahui keterlaksanaan prosedur pengendalian bahan makanan di Royal Orchid Garden Hotel & Condominium Batu. Teknik pengambilan data menggunakan (1) dokumentasi untuk mengetahui prosedur atau SOP, gambaran umum perusahaan, dan data pekerja; (2) wawancara untuk mengetahui prosedur pengendalian bahan makanan dan keterlaksanaan prosedur tersebut; dan (3) observasi untuk mengetahui keterlaksanaan prosedur pengendalian bahan makanan di Royal Orchid Garden Hotel & Condominium Batu. Pengambilan data dilakukan selama bulan Agustus 2014.


Hasil penelitian ini adalah (1) tingkat keterlaksanaan prosedur pengadaan bahan 93,75% dengan kategori memuaskan (2) tingkat keterlaksanaan prosedur penerimaan bahan 100% dengan kategori memuaskan (3) tingkat keterlaksanaan prosedur penyimpanan bahan 68,75%  dengan kategori cukup (4) tingkat keterlaksanaan prosedur produksi yang meliputi penyiapan, pengolahan dan penyajian 76,9% dengan kategori baik. Berdasarkan hasil tersebut dapat disimpulkan bahwa tingkat keterlaksanaan prosedur pengendalian bahan makanan di Royal Orchid Garden Hotel & Condominium Batu adalah sebesar 84,85 % dengan kategori baik.


Kata kunci : Keterlaksanaan, Prosedur, Pengendalian bahan


 


Abstract


The purpose of this study was to determine the feasibility of control procedures groceries at the Royal Orchid Garden Hotel & Condominium Batu. Retrieving data using (1) documentation for procedures or SOP, an overview of the company, and employee data; (2) interviews to determine control procedures groceries and enforceability of these procedures; and (3) observation to determine the feasibility of control procedures groceries at the Royal Orchid Garden Hotel & Condominium Batu. Data were collected during the month of August 2014.


The results of this study were (1) the level of adherence to material procurement procedure 93.75% with satisfying category (2) the level of adherence to procedures with 100% acceptance by category satisfying (3) the level of adherence to procedures 68.75% storage materials with sufficient category (4) the level of adherence to the production procedure includes the preparation, processing and presentation of 76.9% in both categories. Based on these results it can be concluded that the level of adherence to control procedures groceries at the Royal Orchid Garden Hotel & Condominium Batu is equal to 84.85% in both categories.
Keywords: Adherence, procedures, materials control


Full Text: PDF

Refbacks

  • There are currently no refbacks.