Peranan Kitchen Department Dalam Menunjang Kualitas Pelayanan Makanan Di Hotel Grand Rohan Yogyakarta

Andhisa Poetra Zufar Athallah, Lourensius Hendra Putra

Abstract


Kitchen Department plays a crucial role in supporting food quality and guest satisfaction within the hospitality industry. This department is responsible for food preparation, storage, and presentation in accordance with hotel standards. This study aims to examine the role of the Kitchen Department in maintaining food quality at Hotel Grand Rohan Jogja and the implementation of operational standards used. The study employs a descriptive qualitative method, with data collected through observation, interviews, and documentation. The number of Informants included 3 persons. Data validity was ensured through triangulation, while data analysis involved data reduction, data presentation, and conclusion drawing and verification. The results indicate that the Kitchen Department plays a role in maintaining food quality through the implementation of SOPs, HACCP, the FIFO system, raw material monitoring, and food hygiene and safety standards. Coordination among kitchen staff also supports the production of high-quality, safe-to-consume food, although the implementation of HACCP still requires refinement. In conclusion, the Kitchen Department plays a vital role in supporting food quality at Hotel Grand Rohan Jogja through the application of SOPs, HACCP, FIFO, and effective operational oversight, thereby enhancing guest satisfaction.


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