Standar Pengolahan Produk Puff Pastry pada Wrap and Go di Hotel Four Points By Sheraton Surabaya

Regita Haryanti; Bagus Indra Tjahyadi

doi:10.47134/pjpp.v1i2.1904

Authors

Regita Haryanti Universitas Muhammadiyah Jember
Bagus Indra Tjahyadi Universitas Muhammadiyah Jember

DOI:

https://doi.org/10.47134/pjpp.v1i2.1904

Keywords:

Puff Pastry, Standar Pengolahan

Abstract

Hotel merupakan salah satu aspek terpenting dalam pariwisata, dimana hotel menjadi alternatif pilihan penginapan bagi wisatawan yang berkunjung ke suatu destinasi. Salah satu departemen hotel adalah Food and Baverage Departement. Pada departemen tersebut bertanggung jawab terhadap penjualan makanan dan minuman. Selain itu, mereka juga ber-tanggung jawab untuk menangani pengolahan dari bahan makanan mentah menjadi makanan siap saji. Tidak hanya itu, Food and Baverage Departement. juga bertanggung jawab untuk menyajikan makanan dan minuman kepada pengunjung. Food and Beverage Department sendiri terdiri dari dua bagian, yaitu Food and Baverage Product dan Food and Baverage Service. Salah Satunya pada hotel bintang 4 seperti Four Points by Sheraton Surabaya Tujuan Penulisan ini untuk mengetahui standar pengolahan produk puff pada wrap and go di hotel four points by Sheraton Surabaya. Dalam penulisan tugas akhir ini menggunakan metode pengumpulan data dengan wawancara, observasi, dokomentasi. Data yang diperoleh kemudian dianalisa menggunakan teknik deskriptif, dengan melakukan pengama-tan langsung pada kegiatan saat operasional hotel. Standar yang baik merupakan faktor pendukung dari kualitas produk yang baik pada hotel bintang 4 seperti Four Points by Sheraton Surabaya. Hasil penelitian menunjukkan ada kendala saat pengolahan puff pastry yang mempengaruhi bentuk dan tekstur kurang bagus.

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