<![CDATA[Prosedur penyimpanan bahan makanan yang benar sangat penting dalam memastikan bahwa makanan yang disajikan aman dan berkualitas tinggi. Salah satu cara untuk mempertahankan kualitas bahan makanan yaitu dengan menyimpannya dengan benar di fasilitas penyimpanan yang sesuai, serta memastikan kondisinya tetap terjaga sampai digunakan untuk produksi. Tujuan dari penelitian ini adalah untuk memahami bagaimana proses penyimpanan bahan makanan di dapur Restoran The Sayan House. Rumusan masalah yang diteliti yaitu bagaimana kesesuaian prosedur penyimpanan bahan makanan di restoran The Sayan House dengan penerapan di lapangan. Peneliti melakukan penelitian dengan menggunakan tekhnik pengumpulan data yaitu observasi, dokumentasi dan wawancara. Peneliti melakukan penelitian langsung (observasi) ke kitchen The Sayan House selama menjalani program training dan melakukan wawancara secara offline dengan HeadChef melalui tatap muka secara langsung. Dari hasil penelitian yang didapatkan, peneliti melakukan perbandingan tentang temperatur, tempat penyimpanan bahan makanan serta sistem FIFO (First In Fisrt Out). Dari hasil perbandingan tersebut masih ada yang belum sesuai antara kenyataan dengan teori yaitu temperatur penyimpanan sayur dan buah, area gudang tempat penyimpanan, pencampuran bahan makanan, dan formulir permintaan barang gudang. Correct food storage procedures are very important in ensuring that the food served is safe and of high quality. One way to maintain the quality of food ingredients is to store them properly in suitable storage facilities, and ensure that they are in good condition until they are used for production. This study aims to find out how to store food ingredients in the kitchen of The Sayan House Restaurant. The formulation of the problem under study is how appropriate the procedure for storing food ingredients at The Sayan House restaurant is with its application in the field. Researchers conducted research using data collection techniques, namely observation, documentation and interviews. The researcher conducted direct research (observation) into the kitchen of The Sayan House while undergoing the training program and conducted offline interviews with the Head Chef through face to face. From the research results obtained, the authors made comparisons about temperature, food storage areas and the FIFO (First In First Out) system. From the results of this comparison, there are still differences between reality and theory, namely the storage temperature of vegetables and fruit, the warehouse area for storage, the mixing of food ingredients, and the warehouse goods request form.]]>
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