KAJIAN PENERAPAN SOP PEMBUATAN DAN PENYAJIAN CHOUX CRAQUELIN DI ONIH HOTEL BOGOR

Abstract

Choux Craquelin is one of the popular variants of choux pastry, favored by hotel guests for its crispy outer layer and soft interior. This product requires specific techniques to ensure consistent quality. This study aims to examine the extent to which the Standard Operating Procedures (SOP) are implemented in the production and presentation of Choux Craquelin by the commis at Onih Hotel Bogor, as well as to identify the obstacles encountered during the process. This research employs a qualitative descriptive method using observation, interviews, and documentation techniques. The findings show that SOP implementation is fairly well executed, but several challenges remain. These include limited understanding of baking techniques, inconsistent ingredient quality, and a lack of regular supervision. Through data triangulation, three specific SOP points namely point 5, 9, and 10 were identified as needing improvement.The conclusion indicates that effective SOP implementation significantly affects product quality. Therefore, regular technical training, continuous evaluation, and enhanced supervision are recommended to maintain consistency and improve overall product quality.