Implementasi Standard Operational Procedure (SOP) di Food Storing Oleh Staff Kitchen Salsa Verde Restaurant
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Abstract
Salsa Verde Restaurant terletak cukup jauh dari area pendukung. Restoran ini menyajikan berbagai macam masakan Italia. Hal ini mengharuskan restoran ini memiliki persiapan khusus dalam hal penyimpanan, untuk menjaga tidak hanya makanan, tetapi juga pasokan bahan, atau kesegaran bahan yang ada. Penelitian ini menggunakan metode deskriptif analitik. Deskriptif adalah suatu bentuk penelitian yang bertujuan untuk menggambarkan fenomena yang ada, baik fenomena alam maupun buatan manusia. Staf dapur telah memahami dan menerapkan standar operasional prosedur (SOP) yang ada mengenai penyimpanan makanan, dengan baik dan benar. Dua hal yang perlu ditingkatkan, yaitu penyiapan penyimpanan makanan dan penerapan First In First Out (FIFO). Dapat disimpulkan bahwa dengan menerapkan dan menjalankan standar operasional prosedur (SOP) penyimpanan makanan akan berdampak pada kualitas makanan yang akan disajikan kepada tamu. Salsa Verde Kitchen memiliki Standard Operational Procedure (SOP) yang baik, benar, dan tersusun rapi. Chef de Cuisine dan Sous Chef telah memahami dan menerapkan standar operasional prosedur (SOP) penyimpanan makanan dan standar operasional lainnya seperti HACCP, higienis, sanitasi, dan kebersihan equipment dan utensils, staf telah memahami dan melaksanakan standar operasional prosedur (SOP) penyimpanan makanan dengan baik dan benar serta telah menyadari pentingnya penerapan dan menjalankan standar operasional prosedur (SOP) untuk penyimpanan makanan. Hal ini akan berdampak pada kualitas makanan yang akan disajikan kepada tamu.
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