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All Journal JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Ekodestinasi : Jurnal Ekonomi, Bisnis, dan Pariwisata BJHTCR
Nainggolan, Pondang Polikarpus
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Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences

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Analisis Menu Engineering Dalam Upaya Meningkatkan Penjualan Makanan Di Deus Cafe Ca­nggu, Kuta Utara Bali Suryani, Putu Evi; Nainggolan, Pondang Polikarpus; Suthanaya, I Putu Bagus
Bali Journal of Hospitality, Tourism and Culture Research Vol. 1 No. 2 (2024): MARKETING IN THE TOURISM AND HOSPITALITY SECTOR @ Bali Journal of Hospitality,
Publisher : Language Assistance

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.14288810

Abstract

Penelitian ini adalah analisis rekayasa menu dalam upaya meningkatkan penjualan makanan di Deus Cafe Canggu. Rumusan masalah yang diangkat dalam penelitian ini adalah bagaimana penerapan analisis rekayasa menu, bagaimana analisis menu berdasarkan rekayasa menu, dan bagaimana strategi dalam meningkatkan penjualan makanan di Deus Cafe Canggu. Penelitian ini dilakukan dengan menggunakan data kualitatif dan data kuantitatif yang bersumber dari data primer yang diperoleh dari hasil wawancara dan observasi, serta data sekunder yang diperoleh dari perusahaan berupa daftar menu, harga jual, biaya makanan, dan riwayat penjualan. Metode analisis yang digunakan dalam penelitian ini adalah rekayasa menu dan objek yang diteliti adalah jenis hidangan salad, main course, makanan ringan, dan kids menu. Berdasarkan hasil analisis yang dilakukan dapat disimpulkan bahwa terdapat 8 item (26,67%) jenis hidangan untuk kelompok star, 10 item (33,33%) jenis hidangan untuk kelompok plowhorse, 6 item (20,00%) jenis hidangan untuk kelompok puzzle, dan 6 item (20,00%) jenis hidangan untuk kelompok dog. Keputusan dan tindak lanjut yang dilakukan manajemen dalam meningkatkan penjualan makanan adalah mempertahankan kualitas dan harga jual makanan untuk kelompok star, mengendalikan biaya makanan dan meningkatkan harga jual makanan untuk kelompok plowhorse, merevisi menu dan melakukan promosi untuk kelompok puzzle, melakukan evaluasi menu dan menghapus menu untuk kelompok dog.
Food Storage Strategies and Food Quality at Samalona Signature Restaurant, Nusa Dua Bali: Strategi Penyimpanan Bahan Makanan terhadap Kualitas Makanan di Restoran Samalona Signature Nusa Dua Bali Firmansyah, Rinno Rahmat; Wiantara, I Gusti Nyoman; Nainggolan, Pondang Polikarpus
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.v5i1.5487

Abstract

Food storage is a critical operational control in restaurant kitchens because it determines ingredient freshness, food safety, product consistency, and the level of food waste. This study aims to analyze food storage strategies and their implications for food quality at Samalona Signature Restaurant, Nusa Dua Bali. The study used a descriptive qualitative design. Data were collected through direct observation, semi-structured interviews with the Executive Chef, and documentation of internal food waste records from January to November 2025. The analysis followed three stages: data reduction, thematic data display, and conclusion drawing. The findings show that the restaurant has implemented several basic storage practices, including dry, chilled, and frozen storage, stock rotation using FIFO/FEFO principles, and periodic monitoring by kitchen management. However, the implementation remains inconsistent in terms of zoning, date labelling, temperature documentation, and separation of food ingredients with different physical and microbiological characteristics. Internal records show 324 kg of food waste during the observed period, with the highest monthly waste recorded in January (50 kg), April (45 kg), and September (41 kg). These results indicate that food storage practices are not only an inventory issue but also a strategic determinant of food quality. More disciplined zoning, routine temperature logs, clear labelling, daily stock cards, and staff training are recommended to improve freshness, reduce spoilage, prevent cross-contamination, and maintain the sensory quality of dishes served to guests.
Peran Kitchen Management dalam Penerapan FIFO pada Operasional Dapur di Hotel Padma Resort Legian Gunawan, I Nyoman Arta Ribawa; Nainggolan, Pondang Polikarpus; Antara, I Made Agung Rai
Ekodestinasi Vol. 4 No. 1 (2026): EKODESTINASI: Jurnal Ekonomi, Bisnis, dan Pariwisata
Publisher : CV Global Research Publication

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59996/ekodestinasi.v4i1.1004

Abstract

This study aims to identify the obstacles in implementing the FIFO (First In First Out) system and to analyze the role of kitchen management in supervising and controlling its implementation in kitchen operations at Padma Resort Legian. The research employed a descriptive qualitative method with data collection techniques including observation, interviews, and documentation. The informants consisted of 8 individuals: Executive Chef, Executive Sous Chef, Junior Sous Chef, Chef de Partie, and Commis. Data analysis was conducted through data reduction, data presentation, and conclusion drawing. The results indicate that FIFO implementation has been carried out according to standard operating procedures through proper storage arrangement, labeling, and inventory recording, but it is not yet optimal. The main obstacles include high operational workload, limited storage space, lack of staff consistency, inadequate labeling, and insufficient supervision. Kitchen management plays a crucial role in ensuring effective FIFO implementation through SOP planning, direct supervision, inventory control systems, and staff training. Therefore, improved supervision, coordination, and continuous training are necessary to optimize FIFO implementation.
Strategi Meningkatkan Kualitas Pelayanan Pramusaji: Studi di Restoran Mozzarella By The Sea The Bandha Hotel & Suites Legian Bali Pratiwi, Ni Made Anggita; Rusmiati, Ni Nyoman; Nainggolan, Pondang Polikarpus
Ekodestinasi Vol. 4 No. 1 (2026): EKODESTINASI: Jurnal Ekonomi, Bisnis, dan Pariwisata
Publisher : CV Global Research Publication

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59996/ekodestinasi.v4i1.1011

Abstract

This study aims to examine management efforts to improve the quality of waitstaff service, identify the challenges faced, and analyze the solutions implemented at Mozzarella By The Sea Restaurant, The Bandha Hotel & Suites Legian, Bali. The study employs a qualitative descriptive approach, utilizing data collection techniques such as observation, interviews, and documentation. A total of six research informants were selected through purposive sampling, consisting of the Assistant Food and Beverage Manager and the Restaurant Manager as key informants, as well as waiters/waitresses and daily workers as supporting informants. The results of the study indicate that management has implemented various efforts to improve the quality of waitstaff service through daily and monthly briefings, product knowledge training, and the implementation of Standard Operating Procedures (SOPs) such as repeat orders. Additionally, management provides training on personal grooming to enhance the professionalism of the waitstaff. However, several challenges exist, such as low waitstaff awareness regarding attendance at briefings, limited retention of training materials, and individual skill disparities, which continue to result in service errors. To address these challenges, management has implemented personal evaluations, repeated training content during briefings, and work schedules tailored to waitstaff capabilities. These efforts are deemed sufficiently effective in improving service quality, although consistent implementation remains necessary.
Co-Authors Firmansyah, Rinno Rahmat Gunawan, I Nyoman Arta Ribawa I Made Agung Rai Antara I Putu Bagus Suthanaya Pratiwi, Ni Made Anggita Rusmiati, Ni Nyoman Suryani, Putu Evi Wiantara, I Gusti Nyoman