Aneka Produk dan Standar Operasional Prosedur dalam Penanganan Produk Di Pastry Gumaya Tower Hotel

RABI ANGGERAINI, Pitaya, S.E.T., M.Sc

2015 | Tugas Akhir | D3 KEPARIWISATAAN SV

Hotel adalah industri yang bergerak di bidang akomodasi. Produk yang di tawarkan oleh hotel terdiri darirooms, banquet, food and beverage dan lainnya yang berkaitan dengan jasa. Food and beverage termasuk produk unggulan dari suatu hotel dimana produk ini menjadi salah satu penunjang daya saing. Food and beverage di kelola oleh food and beverage department dimana department ini terdiri dari beberapa section dan menghasilkan produk yang berbeda pula Pastrymerupakan salah satu section dari food and beverages department yang berperan untuk memproduksi makanan penutup (dessert) dan breads serta beberapa kebutuhan section lainnya seperti main kitchen dan cold kitchen. Jadi pastry harus mengutamakan kualitas produknya. Karena ini akan sangat berpengaruh terhadap kelangsungan dari hotel. Hal ini di sebabkan pastry juga bertanggung jawab terhadap section lain.

Hotel is an industry whose engaged in the accommodation. The products offered by the hotel consists of rooms, banquet, food and beverage and other related services. Food and beverage including the flagship product of a hotel where the product has become one of the supporting competitiveness. Food and beverage is managed by the food and beverage department, this department is made up of several sections and produce different product. Pastry is one part of the food and beverages department which is serves to produce the dessert and breads as well as some of the needs of other sections such as the main kitchen and cold kitchen. Pastry should give priority to the quality of its products. As this will greatly affect the viability of the hotel. This is caused pastry is also responsible for another section.

Kata Kunci : Pastry, Food and Beverages