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All Journal Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Jurnal Ilmiah Hospitality Management JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA BJHTCR Jurnal Pengabdian Dosen Republik Indonesia (JPDRI) Harmony Hospitality
Arini, Ni Nyoman
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Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Upaya Supervisor dalam Menerapkan Standar Recipe di Chadis Roof Bar Hotel Swiss Belinn Legian Kuta-Bali Arini, Ni Nyoman; Pratama, I Putu Aris Wira; Putra, I Nengah Sandhi Artha
HARMONY HOSPITALITY Vol. 8 No. 2 (2023): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2023.8222

Abstract

This research has a background problem, namely the bartender in making mixed drinks has not followed the standard recipe such as the method used, the ingredients used include the quality and dosage, and the tools used. Therefore, the author raised the title of the research on Supervisor Efforts in Implementing Recipe Standards at Chadis Roof Bar Hotel Swiss Belinn Legian, Kuta-Bali. The purpose and benefits of the author are to find out the procedures for making drinks, the obstacles faced by the bartender, and the efforts made by the supervisor in implementing the standard recipe at the Chadis roof bar Swiss Belinn Legian hotel, Kuta-Bali. In this study, there are several theories related to the research, namely the theory of hotels, bars and their equipment, efforts, bartenders, implementation, supervisors, standard recipes, and drinks. Using research instruments to improve research results. Data collection techniques by means of observation, interviews, and documentation. To overcome the problem where the bartender does not apply standard recipes, supervisors hold training every two to three months by providing material on SOPs and standard recipes. Supervisors also supervise during operating hours at the bar
Peranan Chef de Partie dalam Meningkatkan Kualitas Makanan di Hotel the Kana Kuta Viana Sanjaya, Ananda Sherlly; Arini, Ni Nyoman; Endrayani
HARMONY HOSPITALITY Vol. 10 No. 2 (2025): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2025.10254

Abstract

Tujuan penelitian ini adalah untuk mengidentifikasi kendala-kendala yang dihadapi dan upaya–upaya yang dilakukan dalam menagani kendala yang memengaruhi kualitas makanan. Data dalam penelitian ini dikumpulkan melalui observasi, wawancara, dan dokumentasi. Hasil penelitian ini menunjukkan bahwa Chef de Partie memiliki peranan yang sangat penting dalam meningkatkan kualitas makanan di The Kana Kuta Hotel, khususnya melalui penerapan Standard Operating Procedure (SOP) yang mencakup kebersihan peralatan dapur (kitchen utencil), pelaksanaan Mise en Place. Meskipun SOP tersebut telah diterapkan oleh kitchen team, ulasan tamu menunjukkan bahwa implementasinya masih perlu ditingkatkan, terutama dalam hal konsistensi penyajian, kualitas bahan baku, dan koordinasi antar departemen. Penelitian ini juga mengidentifikasi berbagai kendala yang dihadapi Chef de Partie, seperti keterlambatan pengiriman bahan baku dari supplier, kerusakan peralatan dapur, kurangnya komunikasi antar tim kitchen dan service, serta tekanan pada saat jam sibuk. Kendala-kendala ini berdampak pada kualitas makanan yang disajikan dan menurunkan tingkat kepuasan tamu terhadap layanan kuliner hotel. Sebagai upaya perbaikan, Chef de Partie telah melakukan langkah–langkah meningkatkan komunikasi dengan supplier, menjadwalkan perawatan rutin peralatan dapur, melakukan daily briefing antar tim, serta mengoptimalkan penerapan Mise en Place untuk meningkatkan efisiensi dan kualitas masakan. Evaluasi rutin terhadap umpan balik tamu juga dijadikan dasar untuk melakukan perbaikan berkelanjutan dalam proses produksi makanan.  
Implementation of Hygiene and Sanitation Practices in the Hotel Kitchen: A Case Study at Shante Hotel Xitou Taiwan : Penerapan Hygiene dan Sanitasi pada Kitchen Hotel: Studi Kasus di Shante Hotel Xitou Taiwan Suhardin, Stefanus; Trianingrum, Ni Nyoman Nidya; Arini, Ni Nyoman
JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA
Publisher : LPPM Universitas Dhyana Pura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36002/jd.v5i1.5495

Abstract

This study examines the implementation of hygiene and sanitation practices in the kitchen of Shante Hotel Xitou Taiwan, a three-star hotel located in Nantou County. The background of this research is the rapid growth of tourism in Taiwan, with 4,197,240 foreign visitors recorded in the first half of 2025, which has significantly increased the operational intensity of hotel kitchens, demanding stricter adherence to hygiene and sanitation standards. This research employs a descriptive qualitative method using direct observation with checklist instruments, in-depth interviews with the Head Chef and Senior Cook, and documentation. The findings reveal that personal hygiene implementation remains inconsistent, with staff often failing to wear complete uniforms, hairnets, and food-grade gloves. Food hygiene shows multiple non-compliances including the absence of FIFO application, unlabeled food stocks, cross-contamination risks from shared washing sinks, and improper storage of raw eggs outside the chiller. Workplace sanitation also requires improvement, as evidenced by grease-coated exhaust fans, uncovered waste bins, and damaged kitchen floors. Corrective efforts by management include monthly mandatory staff training, implementation of daily cleaning checklists, facility upgrades such as color-coded cutting boards, segregated wash sinks, and dedicated handwashing stations, as well as periodic external audits. The study concludes that while basic hygiene practices are partially observed, systematic inconsistencies persist and must be addressed through stronger supervisory mechanisms, facility investment, and a culture of food safety compliance.
Co-Authors Aditya, I Wayan Putra Artha Putra, I Nengah Sandi Astina, Made Arya Endrayani I Wayan Kartimin Ida Bagus Nyoman Krisna Prawira Yuda Kadek Ayu Ekasani Lubis, Richard Marco Mekarini, Wayan Ni Nyoman Nidya Trianingrum Ni Putu Putri Widyaningsih Ni Putu Yunik Anggreni Ni Wayan Mekarini Paramita , Kadek Herdina Pradnya Pratama, I Putu Aris Wira Putra, I Nengah Sandhi Artha Putra, I Nengah Sandi Artha Raditya, I Putu Tiana reynaldi, ade Sanjaya, I Wayan Kiki Subadra, I Nengah Suhardin, Stefanus Sunarprasetyo, mahardjono Suryaningsih, Ida Ayu Anggreni Viana Sanjaya, Ananda Sherlly Widari, Dewa Ayu Diyah Sri