Standarisasi Kitchen Equipment Dan Utensil Yang Digunakan Di Western Section Kemangi Bistro Hotel Hyatt Regency Yogyakarta

DEVI PUSPITASARI, Handayani Rahayuningsih, S.S., M. Sc.

2017 | Tugas Akhir | D3 KEPARIWISATAAN SV

Penelitian ini bertujuan untuk mengatahui standarisasi kitchen equipment dan utensil yang digunakan di western section Kemangi Bistro Hotel Hyatt Regency Yogyakarta.Untuk mengetahui jenis-jenis, fungsi, bahan dasar pembuatan, dan standarisasi yang digunakan western section Kemangi Bistro Hotel Hyatt Regency Yogyakarta. Metode penelitian yang digunakan adalah teknik analisa deskriptif kualitatif. Obyek penelitian yang digunakan adalah kitchen equipment dan utensil yang digunakan di western section Kemangi Bistro Hotel Hyatt Regency Yogyakarta. Teknik pengumpulan data yang digunakan adalah observasi, wawancara, dokumentasi.Jenis data yang diperlukan adalah data primer dan data sekunder. Hasil penelitian menunjukan terdapat 12 jenis kitchen equipment di 54 jenis kitchen utensil yang memiliki fungsi masing-masing. Bahan dasar pembuatan yang digunakan baja, stainless steel, alumunium, kayu, plastik, keramik, kaca, besi, dan batu. Beberapa kitchen equipment dan utensil di western section Kemangi Bistro tidak memenuhi standar Hotel Hyatt Regency Yogyakarta karena beberapa hal yaitu tidak memiliki komponen lengkap, kurang adanya perawatan dan pembersihan sehingga mengakibatkan kerusakan, dan bahan dasar pembuatan yang digunakan untuk peralatan tersebut kurang memenuhi standar.

The aims study is to know standardization kitchen equipment and utensil used in western section Kemangi Bistro Hotel Hyatt Regency Yogyakarta. Specifically, through this research the writer wants to know the types and its, functions, its materials, and standardization used in western section Kemangi Bistro Hotel Hyatt Regency Yogyakarta. The research used descriptive qualitative analysis techniques.The object of this research are the kitchen equipment and utensil used in western section Kemangi Bistro Hotel Hyatt Regency Yogyakarta Thecollecting data techniques were observation, interview, and documentation. The results of the research showed there are 12 types of kitchen equipment in 54 types of kitchen utensil which has its own function. In addition, some kitchen equipments and utensils in the western section of Kemangi Bistro were fulfill standardization requirement, and some of them were not meet the standards used by Hotel Hyatt Regency Yogyakarta.Some kitchen equipment and utensil in western section of Kemangi Bistro were not meet the standards of the Hotel Hyatt Regency Yogyakarta because some of them were not having the complete components, lack of care and cleaning resulting, and the materials used made kitchen equipments and utensils were not meet the standards.

Kata Kunci : standarisasi, kitchen equipment, kitchen utensil, western section, Kemangi Bistro, Hyatt Regency Yogyakarta