Panorama: Jurnal Kajian Pariwisata

Articles

Vol. 5 No. 1 (2025): Panorama: Jurnal Kajian Pariwisata

ANALISIS PROSEDUR PENYIMPANAN BAHAN MAKANAN PERISHABLE DI MAIN KITCHEN HOTEL IBIS STYLES BOGOR RAYA

Submitted
August 21, 2025
Published
2025-08-21

Abstract

The role of food storage in supporting hotel kitchen operations is crucial, ensuring quality food and beverage service to guests. This study aims to analyze food storage procedures in the main kitchen of the Ibis Styles Bogor Raya Hotel in an effort to maintain food quality and safety. This research method uses a qualitative approach with data collection techniques through observation, interviews, documentation, and analysis using triangulation techniques. Informants in this study consisted of the kitchen team and purchasing staff. The results show that the implementation of Standard Operating Procedures (SOP) for food storage is not fully optimal, with 76% carried out by purchasing and 67% by commissions. Several aspects such as food sanitation, storing ingredients at the appropriate temperature, labeling, and the implementation of the FIFO system are still inconsistent. Factors contributing to this inefficiency include limited storage space, a lack of supporting equipment, and minimal room temperature monitoring. This study provides recommendations for improvements to the implementation of SOPs so that food storage can be carried out more effectively and efficiently to support better food safety standards. 

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