PEMELIHARAAN SMALL EQUIPMENT OLEH KARYAWAN KITCHEN DI HOTEL INNSIDE BY MELIA YOGYAKARTA

FAUZI AZZINDANI, Handayani Rahayuningsih, S.S., M.Sc.

2020 | Tugas Akhir | D3 PARIWISATA

Peralatan dapur mempunyai peran yang signifikan dalam kegiatan operasional bagian kitchen Hotel Innside By Melia Yogyakarta, terutama small equipment. Hal ini dikarenakan small equipment merupakan peralatan yang paling sering digunakan oleh karyawan kitchen. Tujuan penulisan tugas akhir ini adalah untuk mengidentifikasi kegiatan penggunaan, perawatan serta penyimpanan yang dilakukan oleh karyawan kitchen terhadap small equipment, karena dari ketiga faktor tersebut dapat mempengaruhi kualitas dari small equipment yang ada. Pada penulisan tugas akhir ini menggunakan metode penelitian kualitatif deskriptif. Teknik pengumpulan data yang digunakan berupa wawancara semi-terstruktur, observasi partisipan dan studi pustaka. Jenis data yang digunakan ialah data primer dan data sekunder. Data primer dikumpulkan melalui kegiatan wawancara dan observasi yang langsung dilakukan di Hotel Innside By Melia Yogyakarta. Data sekunder diperoleh melalui buku, artikel, jurnal serta sumber lainnya yang berhubungan dengan penulisan tugas akhir ini. Berdasarkan hasil penelitian yang dilakukan menunjukkan, bahwa kegiatan penggunaan, perawatan dan penyimpanan small equipment yang berada di kitchen Hotel Innside By Melia Yogyakarta sudah dilakukan dengan baik oleh karyawan kitchen. Meskipun begitu masih terdapat kekurangan yang perlu diperbaiki dan ditingkatkan lagi.

kitchen equipment has a significant role in the operational activities in the kitchen section of Innside Hotel By Melia Yogyakarta, especially small equipment. This happened because small equipment was the most common used by kitchen employees. The purpose of this final assignment was to identify the usage activities, maintenance and storage conducted by kitchen employees against small equipment, because of these three factors can affect the quality of existing small equipment. This final assignment used descriptive qualitative methods. The data collection techniques used was semi-structural interviews, participant observation and literature studies. The type of data used was primary data and secondary data. Primary Data was collected through interviews and observation activities directly at Innside Hotel By Melia Yogyakarta. Secondary Data was obtained through books, articles, journals and other sources relating to the final assignment. Based on the results of the study shows that the usage activities, maintenance and storage of small equipment in the kitchen of Innside Hotel By Melia Yogyakarta has been done well by the kitchen employees. However, there were still shortcomings that need to be repaired and improved again.

Kata Kunci : small equipment, penggunaan, perawatan, penyimpanan