<![CDATA[Penerapan standard operating procedure (SOP) dalam dapur profesional menjadi elemen krusial dalam menjamin kualitas dan konsistensi makanan, terutama di tengah tuntutan industri kuliner internasional. Penelitian ini bertujuan untuk mengevaluasi bagaimana penerapan dan kendala SOP dalam meningkatkan kualitas makanan di Kitchen Octagon Montage Palmetto Bluff, South Carolina, Amerika Serikat. Penelitian ini menggunakan pendekatan kualitatif dengan teknik observasi, wawancara, dan dokumentasi sebagai metode pengumpulan data. Hasil penelitian menunjukkan bahwa secara umum SOP telah diterapkan dengan baik, terutama dalam aspek pelatihan, briefing rutin, serta prosedur kebersihan seperti penggunaan pakaian kerja, sanitasi tangan, pengolahan, dan penyimpanan bahan makanan. Namun, beberapa kendala masih ditemukan saat jam sibuk (peak hour), antara lain kurangnya pemisahan bahan mentah dan matang serta penurunan kebersihan area kerja. Hal ini dipengaruhi oleh ketidakdisiplinan staf, ketidakhadiran dalam briefing, dan lemahnya pengawasan terutama pada shift malam. Penelitian ini menyimpulkan bahwa penerapan SOP memiliki peran penting dalam meningkatkan kualitas makanan, namun diperlukan penguatan manajemen operasional dan sistem pengawasan lintas shift guna memastikan SOP dapat dijalankan secara konsisten dalam berbagai kondisi kerja. The implementation of Standard Operating Procedures (SOP) in a professional kitchen is a crucial element in ensuring the quality and consistency of food, especially amid the demands of the international culinary industry. This study aims to evaluate the implementation and challenges of SOP in improving food quality at the Octagon Kitchen, Montage Palmetto Bluff, South Carolina, United States. The research adopts a qualitative approach using observation, interviews, and documentation as data collection methods. The findings reveal that, in general, SOPs have been well implemented, particularly in aspects such as staff training, routine briefings, and hygiene procedures including the use of work attire, hand sanitation, food processing, and storage. However, several challenges were observed during peak hours, such as inadequate separation of raw and cooked ingredients and a decline in workspace cleanliness. These issues were influenced by staff indiscipline, absence from briefings, and weak supervision, especially during night shifts. The study concludes that SOP implementation plays a significant role in enhancing food quality, but strengthening operational management and cross-shift supervision systems is necessary to ensure consistent adherence to SOPs under various working conditions.]]>
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