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All Journal Sevanam: Jurnal Pengabdian Masyarakat JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Harmony Hospitality
Sunata, I Made
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Religion Arts Humanities Decision Sciences, Operations Research & Management Education Languange, Linguistic, Communication & Media Social Sciences

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Pemberdayaan Masyarakat Desa Dalam Mengembangkan Pariwisata dan Ekonomi Kreatif di Desa Wisata Cemagi Kabupaten Badung Ni Nyoman Arini; Mekarini, Ni Wayan; Wartana, I Made Hedy; Clarissa, Sarita Vania; Sunata, I Made
Sevanam: Jurnal Pengabdian Masyarakat Vol 3 No 1 (2024): Maret
Publisher : Universitas Hindu Negeri I Gusti Bagus Sugriwa Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25078/sevanam.v3i1.3081

Abstract

Community Service Activities (PkM) through KKN activities in Cemagi Village in 2023 are further KKN activities, based on Memorandum of Understanding (MoU) between Triatma Mulya University and Cemagi Village for 3 years, so that this Thematic KKN activity can be carried out sustainably in Cemagi Village. KKN activities of the Faculty of Business and Tourism, Triatma Mulya University were held for 5 (five) weeks in Cemagi Tourism Village which took place from January 16 to February 17, 2023. This service article analyzes the empowerment of village communities in developing tourism and the creative economy in Cemagi Tourism Village, Badung Regency. This research began with the 2023 Thematic Real Work Lecture (KKN) activities held in Cemagi Village. The implementation of KKN activities is carried out through several stages, namely the planning, implementation, monitoring and evaluation stages. The Thematic KKN Team of the Faculty of Business and Tourism, Triatma Mulya University provided socialization related to tourism awareness and financial literacy education. The details of the KKN work program that have been implemented in Cemagi Village are clean-up actions at Mengening Beach, cooking classes, promotional videos, financial literacy education, making and installing welcome billboards in Cemagi Village, teaching English and basic mathematics to kindergarten children, socializing waste sorting, and quiz competitions. A pre-planned work program can be completed in a timely manner.
Prosedur Penyimpanan Sayur Dan Buah dalam Menunjang Sistem Fifo Di Kitchen  pada Hotel Taum Resort Bali Petitenget Kuta Wati, Ni Luh Diana; Sumerta, I Ketut Eli Sumerta; Sunata, I Made
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.2025.1025

Abstract

The research deals with the storage of Vegetable and Fruit Procedures to Support the FIFO System in the Kitchen at the Taum Resort Bali Hotel, Petitenget, Kuta, Bali. Threre are 3 problem formulations namely: (a) The procedure for storing vegetables and fruit to support the FIFO system in the kitchen at the Taum Resort Bali Hotel, Petitenget, Kuta, Bali, (b) the obstacles encountered in the Vegetable and Fruit Storage Procedures and (c) the solution to the obstacles.  The data collection technique used by are observation, interviews with Commis regarding the Vegetable and Fruit Storage Procedures in Supporting the FIFO (First in First Out) system, and Documentation carried out by taking pictures of how the storage of vegetables and fruit is carried out at the Taum Resort Bali Hotel The data analysis technique used is descriptive qualitative to lead to get the results and conclusions.  The research found out three conclusions; (a) the Vegetable and Fruit Storage Procedures in the Kitchen at the Taum Resort Bali Hotel have been implemented well, but there are still some errors that occur, such as lack of knowledge of kitchen staff regarding the application of the FIFO system which causes vegetables to rot, lack of knowledge in using tools that result in room temperature changing often so that vegetables and fruit rot faster, and lack of knowledge in the ordering process.
Sous Chef Efforts to Improve Hot Kitchen Product Quality: Upaya Sous Chef dalam Meningkatkan Kualitas Produk Hot Kitchen Setiari, Ni Kadek Nanik; Sunata, I Made; Karina Putri, Ida Ayu
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.v5i1.5490

Abstract

Product quality is a critical determinant of restaurant competitiveness because it shapes guest satisfaction, repeat visits, and the reputation of food and beverage operations. This study analyzes the efforts of the sous chef to improve hot kitchen product quality at The Barn Restaurant Canggu Bali. The research used a qualitative descriptive approach with data collected through observation, interviews, documentation, and review of guest comments. The analysis focused on three aspects: the role of the sous chef in improving hot kitchen products, operational constraints affecting product quality, and corrective efforts implemented to overcome those constraints. The results show that the sous chef’s role is reflected in the supervision of raw material selection, control of cooking processes, coordination of hot kitchen personnel, and evaluation of the final product before service. The main constraints were inconsistent raw material quality, weak teamwork during peak operational hours, uneven cooking skills, and guest comments related to menu variety and taste consistency. Corrective efforts included stricter raw material checking, daily briefing, clearer work allocation, control of seasoning and cooking methods, informal staff coaching, improved hygiene and sanitation discipline, and staff appreciation. The study concludes that sous chef leadership is not only technical but also managerial because product quality depends on continuous coordination, standardization, staff development, and final product evaluation in daily kitchen operations.
Vegetable Storage Procedures in the Hotel Kitchen: A Case Study at Grand Seminyak Lifestyle Boutique Bali Resort: Prosedur Penyimpanan Sayuran di Dapur Hotel: Studi Kasus di Grand Seminyak Lifestyle Boutique Bali Resort Degong, Emiliana Florentina; Sunata, I Made; Raditya, I Putu Tiana
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.v5i1.5494

Abstract

This study examines vegetable storage procedures in the kitchen of Hotel Grand Seminyak Lifestyle Boutique Bali Resort. The hospitality industry demands strict adherence to food safety and storage standards to ensure guest health and operational efficiency. Observations revealed challenges including chiller instability, inconsistent FIFO application, and limited storage space. Using a descriptive qualitative method through observation, interviews with executive sous chef and commis, and documentation, the study identifies seven procedural stages: receiving, sorting, cleaning, placement, chiller storage at 4–8°C, FIFO application, and periodic inspection. Key constraints include storage space limitations, variable supplier quality, improper stacking, and equipment malfunctions. Mitigation efforts include systematic reorganization, stricter quality checks at receiving, consistent FIFO enforcement, and routine chiller temperature monitoring. The study concludes that while procedural frameworks are established, consistency gaps exist between standard operating procedures and actual kitchen practice, particularly during peak operational periods.
Co-Authors Degong, Emiliana Florentina Karina Putri, Ida Ayu Made Hedy Wartana Ni Nyoman Arini Ni Wayan Mekarini Raditya, I Putu Tiana Sarita Vania Clarissa Setiari, Ni Kadek Nanik Sumerta, I Ketut Eli Sumerta Wati, Ni Luh Diana