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All Journal JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) Jurnal Ilmiah Profesi Pendidikan Jurnal Cahaya Mandalika Indo-MathEdu Intellectuals Journal Journal of Vocational and Technical Education (JVTE) Journal of Artificial Intelligence and Digital Business Innovative: Journal Of Social Science Research Horizon: Indonesian Journal of Multidisciplinary
Dewi, Ila Huda Puspita
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Other

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Journal : indo-mathedu intellectuals journal

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Analisis Efisiensi Penggunaan Bahan, Waktu, dan Tenaga Kerja pada Proses Produksi Teppanyaki Shangri-La Hotel Surabaya Febiani, Nabela; Sutiadiningsih, Any; Romadhoni, I. F.; Dewi, Ila Huda Puspita
Indo-MathEdu Intellectuals Journal Vol. 7 No. 1 (2026): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i1.5079

Abstract

This study aims to analyse the efficiency of the teppanyaki production process for the Nishimura teppan beef steak set menu at Nishimura Restaurant, Shangri-La Hotel Surabaya, by reviewing three main indicators, namely material usage, production time, and labour. The study uses a quantitative descriptive approach supported by qualitative data. Data collection was conducted through direct observation of the production process, recording of raw material usage, measurement of time at each stage of production, and interviews with chefs and related parties. Quantitative data were analysed descriptively using material efficiency percentage calculations, while qualitative data were analysed through reduction and interpretation of work phenomena to reinforce quantitative findings. The results showed that material usage had reached an efficiency level with a yield percentage of 81% and waste of 19%, reflecting controlled raw material management in accordance with quality standards. In terms of time, all stages of pre-preparation and live cooking can be completed on time without disrupting service. Labour efficiency is demonstrated through the adaptive use of working time, characterised by minimal idle time. Overall, the teppanyaki production system is considered efficient and supports the smooth operation of the restaurant
Analisis Pengendalian Food Waste Pasca Produksi pada Layanan Dinner Buffet di Pavilion Restaurant JW Marriott Hotel Surabaya Efendi, Ahmat Dafid; Purwidiani, Niken; Dewi, Ila Huda Puspita; Kamiliya, Aisyah Nurin
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal (In-Press)
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i4.6869

Abstract

Post-production food waste is a common issue in hotel dinner buffet services due to leftover food remaining after service has ended. This study aims to examine the condition of post-production food waste, the control measures implemented, and the indicators of successful post-production food waste control in the dinner buffet service at Pavilion Restaurant, JW Marriott Hotel Surabaya. This study employed a descriptive qualitative method, with data collected through interviews, observations, documentation, and post-production food waste weighing conducted over a 10-day observation period. The findings indicate that post-production food waste originated from leftover food on the buffet line, food remaining after service, and food that could not be reused due to food safety standards. The contributing factors included overproduction, the characteristics of buffet service, inaccurate buffet replenishment, and the implementation of food safety standards. The total post-production food waste generated during the study was 46.111 kg, with an average of 4.611 kg per day. Food waste control was implemented through production planning, guest forecasting, Final Guest Count, Standardized Recipes, Portion Control, Batch Cooking, buffet replenishment, and buffet line monitoring. The success of food waste control was indicated by production accuracy, reduced overproduction, and a reduction in post-production food waste, thereby improving operational efficiency and minimizing food waste in the dinner buffet service
Co-Authors Abdillah, Salwiyah Anggari Putri, Merysha Fany Any Sutiadiningsih Aprilianti, Ovi Asrul Bahar Baits, Lubisida Efendi, Ahmat Dafid Febiani, Nabela Handajani , Sri Hariadi, Hindarti Ita Fatkhur Romadhoni Kamiliya, Aisyah Nurin lilis Sulandari Marsanda, Diva Dwi Mashananda, Jesica Bella MEIN KHARNOLIS Miranti, Mauren Gita Muthmainnah, Erna NIken Purwidiani Nugrahani Astuti Pangesthi, Lucia Tri Pembayun, Sekar Ayu Retno Prasysta, Erinna Ayu Rachma, Shinta Femia Rahmawati, Nur Fidyah Ramadhani, Abyan Hanif Rizkita, Linggar Romadhoni, I. F. Sari, Fitrotin Ni'ma Intan Sayyidah Rutbatul Aliyyah Sri Handajani Virginia, Zabrina Zana Widagdo, Andika Kuncoro Zahra, Qorina