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All Journal Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE JURNAL ILMIAH GLOBAL EDUCATION Jurnal Pengabdian Masyarakat Bhinneka Jurnal Pemberdayaan Masyarakat International Journal of Applied and Advanced Multidisciplinary Research (IJAAMR) Majority Science Journal
Zakharia, Friend
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Journal : JURNAL ILMIAH GLOBAL EDUCATION

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PERANAN METODE PENYIMPANAN BAHAN MAKANAN DALAM MENINGKATKAN KUALITAS MAKANAN DI HOTEL BINTANG LABUHAN BAJO FLORES Zakharia, Friend; Adiputra, Fahri; Meko, Pasifikus
Jurnal Ilmiah Global Education Vol. 4 No. 4 (2023): JURNAL ILMIAH GLOBAL EDUCATION, Volume 4 Nomor 4, Desember 2023
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v4i4.1468

Abstract

Bintang Flores Hotel is a 4 -star hotel in Labuan Bajo Flores It has types of food ranging from appetizers to desserts that are served at breakfast until dinner so that the quality of the food served is good, a method of storing food ingredients is needed so that the quality of the food served every day can be guaranteed. This research is descriptive descriptive qualitative. The data is done by collecting primary data and secondary data. The data and information obtained through field research were then analyzed. Data reduction techniques, data presentation, and triangulation were used in analyzing the data. The results showed that the storage method has a role in food quality. Storage can be done in various ways, starting from food labeling, maintaining the circulation of goods using the FIFO system, and checking both the temperature and the expiration time of the goods. These various methods can improve the quality of food from various sides ranging from attractive appearance, appropriate taste, and attractive color to good texture so that it can make consumers interested in enjoying the food
Peranan Ketrampilan dan Kemampuan Staff Pastry Dalam Menjaga Kualitas Produk di Aston Kupang Hotel & Convention Center Zakharia, Friend
Jurnal Ilmiah Global Education Vol. 6 No. 4 (2025): JURNAL ILMIAH GLOBAL EDUCATION
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v6i4.4261

Abstract

The pastry department in a hotel is very important, especially in creating quality cake or bread products. Various industries are developing and improving to maintain quality, one of which is the Aston Kupang Hotel and Convention Center. This research is qualitative descriptive using data collection methods through observation, interviews, and documentation. The results of this study indicate that the role of skills and work abilities in improving product quality consists of four factors, namely; color standards, aroma standards, taste standards, and texture standards. Skills and abilities to process good cake and bread products by creating their own product recipes so that they have unique characteristics accompanied by a more developed garnish presentation model so that they can do their jobs well and satisfactorily. In line with increasing skills coupled with a long work period, pastry staff have qualified experience. In addition, pastry products are starting to show increasingly high quality so that the standards of taste, aroma, texture, and color are increasingly maintained.
Co-Authors Adiputra, Fahri aida fitria Dhone, Maria Fernandez, Theodora Flora, Veronika Gaol, Dewi Lina Lumban Meko, Pasifikus Milyardo, Boiris Rero, Laurensius Sandro