Analysis of Production Stages and Quality Standardization of Sweet Bread in the Pastry Department at the Aston Tropicana Hotel Bandung"

Imas Wiwin Kurniasih (Politeknik Pajajaran ICB)

Jurnal Perhotelan dan Pariwisata
Vol 5 No 1 (2026): JURNAL PERHOTELAN DAN PARIWISATA (TELPAR)

Abstrct This study aims to describe the fundamental stages of sweet bread production and identify the factors influencing the success of texture and flavor at Aston Tropicana Hotel Bandung. The research utilizes a qualitative descriptive method through direct observation in the Pastry & Bakery Section. The findings indicate that room temperature control during fermentation and the accuracy of baking time are the primary keys to maintaining the quality of bread served for both breakfast and coffee breaks. Keywords: Sweet Bread, Production Stages, Quality Control, Fermentation, Baking Time, Hospitality.