Laporkan Masalah

PERSIAPAN BAHAN-BAHAN DALAM COOKING PREPARATION BREAKFAST PADA DIVISI HOT KITCHEN PESONNA MALIOBORO HOTEL YOGYAKARTA

MUHAMMAD DWI P, Frida Anis Handayani, B.Ed., M.TCSOL.

2021 | Tugas Akhir | D3 PARIWISATA

Kegiatan persiapan bahan-bahan dalam persiapan memasak breakfast pada Pesonna Malioboro Hotel Yogyakarta merupakan kegiatan rutin yang dilakukan di kitchen untuk memudahkan dan melancarkan proses memasak di kitchen Pesonna Malioboro Hotel Yogyakarta dalam kegiatan breakfast. Kegiatan persiapan memasak ini merupakan kegiatan yang wajib bagi setiap hotel. Hal ini dikarenakan tanpa adanya kegiatan persiapan memasak operasional kitchen akan terhambat. Untuk mengeidentifikasi proses persiapan memasak breakfast di kitchen Pesonna Malioboro Hotel Yogyakarta. Tujuan dilaksanakannya penelitian ini adalah untuk mengetahui bagaimana proses persiapan memasakbahan-bahan untuk Breakfast di kitchen Pesonna Malioboro Hotel Yogyakarta yang meliputi proses pencucian, penimbangan, penyiangan, pemotongan, dan pencampuran bahan. Pada penelitian tersebut menggunakan metode penelitian kualitatif dengan teknik pengumpulan data berupa wawancara, observasi dan studi pustaka. Berdasarkan hasil penelitian yang dilakukan menunjukkan, bahwa kegiatan persiapan memasak di kitchen Pesonna Maloboro Hotel Yogyakarta sudah dilaksanakan dengan baik oleh karyawan maupun trainee kitchen. Meskipun demikian masih ada kekurangan yang perlu diperbaiki dan ditingkatkan lagi, oleh karenanya penulis memberi beberapa solusi agar kitchen Pesonna Malioboro Hotel Yogyakarta dapat lebih melancarkan kegiatan operasional.

The preparation of ingredients in preparation for cooking breakfast at Pesonna Malioboro Hotel Yogyakarta is a routine activity carried out in the kitchen to facilitate and expedite the cooking process at Pesonna Malioboro Hotel Yogyakarta's kitchen in breakfast activities. This cooking preparation activity is a mandatory activity for every hotel. This is because without any cooking preparation activities, kitchen operations will be hampered. To identify the process of preparing breakfast at Pesonna Malioboro Hotel Yogyakarta's kitchen. The purpose of this research is to find out how the process of preparing the ingredients for breakfast at Pesonna Malioboro Hotel Yogyakarta's kitchen which includes the process of washing, weighing, trimming, cutting, and mixing ingredients. In this study using qualitative research methods with data collection techniques in the form of interviews, observations and literature studies. Based on the results of the research conducted, it shows that the cooking preparation activities in the kitchen of Pesonna Maloboro Hotel Yogyakarta have been carried out well by employees and kitchen trainees. Even so, there are still shortcomings that need to be improved and improved again, therefore the author provides several solutions so that the Pesonna Malioboro Hotel Yogyakarta kitchen can further launch operational activities.

Kata Kunci : persiapan bahan-bahan, pencucian, penimbangan, penyiangan, pemotongan, pencampuran bahan.

  1. D3-2021-431790-abstract.pdf  
  2. D3-2021-431790-bibliography.pdf  
  3. D3-2021-431790-tableofcontent.pdf  
  4. D3-2021-431790-title.pdf