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All Journal Jurnal Sains Student Research Jurnal Pendidikan Dirgantara
Aisyah Nurin Kamiliya
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Upaya Peningkatan Kualitas Hidangan Buffet Lunch di Hotel Aria Centra Surabaya Siti Arifah Sabrina; Lilis Sulandari; Niken Purwidiani; Aisyah Nurin Kamiliya
Jurnal Pendidikan Dirgantara Vol. 3 No. 2 (2026): Mei : Jurnal Pendidikan Dirgantara
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/jupendir.v3i2.1091

Abstract

The purpose of this final project is to describe efforts to improve the quality of buffet lunch dishes at the Aria Centra Hotel, Surabaya. This study uses theories from experts who study the improvement of the quality of buffet lunch dishes. The method used in this study is a qualitative method with a descriptive approach. This study uses interview and documentation techniques to support the qualitative approach. This study uses many data collection techniques used interviews and documentation. The focus of this study is to determine the improvement of the quality of breakfast menu dishes. The final results of this study indicate that the Aria Centra Hotel, Surabaya, has provided the quality of breakfast menu dishes according to the wishes of guests. The improvement in the quality of breakfast menu dishes is in accordance with the quality standards set by the chef team. The hotel industry in Surabaya is currently facing very competitive competition, so the Aria Centra Hotel, Surabaya, is required to continue to innovate and improve product quality to maintain guest loyalty. One of the superior services that is a meeting point for large guest interactions is the buffet lunch dish.
Analisis Perencanaan, Penerimaan, dan Penyimpanan Bahan Baku Buah di Pastry Section Shangri-La Hotel Surabaya Ika Aprillia Putri; Lilis Sulandari; Any Sutiadiningsih; Aisyah Nurin Kamiliya
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 6 (2026): Desember : Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i6.13070

Abstract

Pemborosan pangan (food waste) pada bahan baku buah merupakan permasalahan serius di industri perhotelan, khususnya di pastry section yang sangat bergantung pada kesegaran buah. Apabila perencanaan, penerimaan, dan penyimpanan tidak dikelola dengan baik, bahan baku berpotensi menjadi limbah sebelum digunakan. Penelitian ini bertujuan menganalisis proses perencanaan, penerimaan, dan penyimpanan bahan baku buah di Pastry Section Shangri-La Hotel Surabaya. Metode penelitian menggunakan kualitatif deskriptif yaitu melalui wawancara dan observasi, serta data dokumen yang melibatkan Service Manager, Service Leader, dan Staf Associate Pastry. Hasil penelitian menunjukkan bahwa perencanaan didasarkan pada data Banquet Event Order (BEO), tingkat hunian kamar harian, dan data historis pemakaian, dilakukan dua kali seminggu melalui sistem Supply Chain Management (SCM) digital yang dipadukan dengan pendekatan Just in time (JIT). Penerimaan dilakukan setiap hari sebelum pukul 11.00 melalui sistem dual-check antara Supervisor Receiving dan staf pastry, mencakup verifikasi dokumen dan pemeriksaan kualitas fisik secara sampling. Penyimpanan menerapkan zonasi tiga tingkat suhu yang didukung rotasi FIFO dan FEFO, pelabelan, serta pemantauan suhu Critical Control Point (CCP) dua kali sehari sesuai standar HACCP. Ketiga tahapan tersebut saling berkaitan dan membentuk satu sistem terintegrasi yang berperan penting dalam meminimalkan risiko pre consumer food waste di Pastry Section hotel bintang lima.
Co-Authors Any Sutiadiningsih Ika Aprillia Putri Lilis Sulandari NIken Purwidiani Siti Arifah Sabrina