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All Journal Bogor Hospitality Journal
Rani Wahyuningsih Jahrotun
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Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences Other

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ANALISIS PENERAPAN STANDARD OPERATING PROCEDURE (SOP) PENYIMPANAN BARANG PERISHABLE DI COLD KITCHEN HOTEL SANTIKA PREMIERE JOGJA Rahmaniyah Utami, Nisa; Wildan Rizky Rahadian; Rani Wahyuningsih Jahrotun
Bogor Hospitality Journal Vol 8 No 1 (2024): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v8i1.119

Abstract

Storage system is a way to preserve goods to make it easier to do work. A hotel must oversee the storage system of the perishable materials it manages. This study aims to determine how far the implementation of the SOP is in the process of storing perishable goods in the Cold Kitchen section of Santika Premiere Jogja Hotel which includes storage of goods, storage methods, obstacles faced in this case the theory in reference to Bakri, Intiati, & Widartika's (2018). The details were collected using observation, interview and documentation techniques. Based on the results of the study, it was found that the Cold Kitchen section of Santika Premiere Jogja Hotel did not carry out the SOP for storing perishable goods as it should. Keywords : Cold Kitchen, Perishable, Storage
Co-Authors Wildan Rizky Rahadian