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All Journal Geo Media: Majalah Ilmiah dan Informasi Kegeografian LaGeografiA Jurnal Geografi : Media Informasi Pengembangan dan Profesi Kegeografian Journal of Degraded and Mining Lands Management AKADEMIKA Jurnal Penelitian Pendidikan IPA (JPPIPA) Jambura Geoscience Review J SIG (Jurnal Sains Informasi Geografi) Journal of Humanity and Social Justice Jurnal Abadimas Gorontalo Journal La Lifesci JURNAL GEOGRAFIKA (GEOGRAFI LINGKUNGAN LAHAN BASAH) Jurnal Abdimas Dosma Jornal Of Tourism Sciences (Toursci) Padaidi: Journal of Tourism Dedication Jurnal Abdimas Dosma
Jaya, Risman
Department Of Geography, Faculty Of Science And Computer Science, Universitas Muhammadiyah Gorontalo, Indonesia
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Procurement of Food Ingredients in Food Production at Hotel Melia Makassar Islami, Nur Annisa; Muhammad Salim, Muhammad Arfin; Jaya, Risman
Jurnal Toursci Vol 3 No 5 (2026): Vol 3 No 5 April 2026
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/toursci.v3i5.1172

Abstract

Aims. This research aims to understand how food ingredient procurement in Food Production at Hotel Melia Makassar operates and to identify the obstacles encountered. Methods. The research method is qualitative, with data collected through interviews and documentation. Result. The results of this research indicate that procurement of food ingredients is carried out through a systematic process, beginning with planning based on the Daily Market List (DML). This process, prepared by the kitchen team, involves the purchasing team's verification and supplier selection, the creation and delivery of Purchase Orders (PO), and the receiving team's receipt and inspection of materials in collaboration with the kitchen team. The food storage system strictly adheres to the First In, First Out (FIFO) principle, with clear storage zone divisions, including dry storage, chiller, and freezer, to ensure the quality and freshness of food ingredients. The main obstacles identified in this study include irregularities in the ordering process due to sudden order requests from the kitchen team, delivery delays from suppliers, discrepancies between the quality of received materials and established specifications, and challenges in managing food stock. Conclusion. Based on these findings, this research provides several strategic recommendations to improve food procurement efficiency in the hospitality industry, including enhancing interdepartmental coordination, implementing a more modern inventory system, conducting periodic evaluations of supplier performance, and developing staff capacity through structured training programs.
Pemberdayaan UMKM Pariwisata melalui Pelatihan Pengelolaan Homestay dan Inovasi Produk Kuliner Berbasis Potensi Lokal di Desa Wisata Darubiah Kabupaten Bulukumba Abdu Rahman; Nurjannah; Risman Jaya
PADAIDI: Journal of Tourism Dedication Vol. 3 No. 1 (2026): PADAIDI: Journal of Tourism Dedication
Publisher : Politeknik Pariwisata Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/

Abstract

Desa Wisata Darubiah di Kabupaten Bulukumba memiliki potensi wisata alam, budaya, dan kuliner yang dapat dikembangkan sebagai penggerak ekonomi masyarakat. Namun, pengelolaan usaha pariwisata, khususnya homestay dan UMKM kuliner, masih menghadapi berbagai kendala berupa keterbatasan pengetahuan mengenai standar pelayanan, higiene dan sanitasi, serta inovasi produk berbasis potensi lokal. Kegiatan Pengabdian kepada Masyarakat (PKM) ini bertujuan untuk meningkatkan kapasitas masyarakat dalam pengelolaan homestay dan pengembangan produk kuliner berbasis bahan baku lokal. Kegiatan dilaksanakan di Desa Wisata Darubiah, Kecamatan Bontobahari, Kabupaten Bulukumba, dengan melibatkan 20 peserta yang terdiri atas pengelola homestay, anggota Kelompok Sadar Wisata (Pokdarwis), pelaku UMKM, dan masyarakat setempat. Metode pelaksanaan meliputi identifikasi kebutuhan, Focus Group Discussion (FGD), pelatihan, praktik, pendampingan, dan evaluasi. Materi yang diberikan mencakup pengelolaan homestay, pelayanan prima (hospitality), higiene dan sanitasi, pemasaran digital, serta inovasi produk Banana Bread berbahan baku pisang lokal. Hasil kegiatan menunjukkan adanya peningkatan pengetahuan dan keterampilan peserta dalam pengelolaan usaha pariwisata dan UMKM. Selain itu, peserta mampu memahami pentingnya standar pelayanan, kebersihan, dan inovasi produk sebagai upaya meningkatkan daya saing usaha. Umpan balik peserta menunjukkan tingkat kepuasan yang tinggi terhadap pelaksanaan kegiatan. Program ini memberikan kontribusi positif dalam pemberdayaan masyarakat dan mendukung pengembangan Desa Wisata Darubiah sebagai destinasi wisata berbasis masyarakat yang berkelanjutan.
Co-Authors Abdu Rahman Abdulah, Sri Wulan Ahmad Syamsu Rijal Ahmad Syamsu Rijal S Ahmad Syamsurijal S Andrew Mulabbi Arman, Anggriani Ayuba, Sri Rahayu Hendra Hendra Ilham Junaid Indrawan Intan Noviantari Manyoe Islami, Nur Annisa Ivan Taslim Karina Meiyanti Maulana Koto, Arthur Gani Matalapu, Irawan Maulana, Karina Meiyanti Mohamad, Irwansyah Reza Muhammad Arfin Muhammad Salim Muhammad Sulaiman Mujiono, Ikha Setiawaty Munajat Nursaputra, Munajat Nurjannah Nursetiawati Nursetiawati Ratna Amir Sartika Moha Sigit Heru Murti Sri Rahayu Ayuba Sri Rahayu Ayuba Sri Rahayu Ayuba Sri Rahayu Ayuba Talha Dangkua Talha Dangkua Tisen Tisen Tisen Tisen Tjahyo Nugroho Adji Wilan Mooduto Wiranto Djauhari