Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Indo-MathEdu Intellectuals Journal
Romadhoni, I. F.
Unknown Affiliation
Mathematics

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
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
Co-Authors Any Sutiadiningsih Dewi, Ila Huda Puspita Febiani, Nabela