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All Journal WIDYABHAKTI Jurnal Ilmiah Populer Jurnal Pariwisata, Bisnis Digital dan Manajemen
Ati Candrasari
Fakultas Ekonomi Dan Bisnis Universitas Nusa Mandiri
Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences Other

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Journal : Jurnal Pariwisata, Bisnis Digital dan Manajemen

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Strategi Dan Peranan Kitchen Untuk Meningkatkan Oprasional Di Hotel Best Western Premier The Hive Cawang, Jakarta Timur Audi Widyarini; Ratna Puspita; Ati Candrasari; Eko Obi Purwanto; Nova Yudha Andriansyah Putra
Jurnal Pariwisata Bisnis Digital dan Manajemen Vol 1 No 1 (2022): JASDIM Periode Mei 2022
Publisher : LPPM Universitas Nusa Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (739.06 KB) | DOI: 10.33480/jasdim.v1i1.4007

Abstract

The hotel kitchen which functions as a production room that processes food ingredients from raw materials to food ingredients that are ready to be served and sold to hotel guests. What must always be kept clean so that the processed food is not contaminated with germs caused by the equipment used or raw materials used in the kitchen area is responsible for food production within the food & beverage department. This organization shows the positions and titles of kitchen staff from the top to the bottom. By looking at the meaning of the function and role of the kitchen in a hotel, and the parts of the kitchen in the hotel and the organization of staff in the hotel kitchen, the author is interested in taking the title: "Strategy and Role of the Kitchen to Improve Operations at the Best Western Premier Hotel The Hive Cawang , East Jakarta".
Strategi Dalam Peningkatan Olahan Pastry Dan Bakery Di Hotel Best Western Premier The Hive Cawang Jakarta Timur Eko Obi Purwanto; Jesica Yopi Anggraeni; Ati Candrasari; Ratna Puspita; Nova Yudha Andriansyah Putra
Jurnal Pariwisata Bisnis Digital dan Manajemen Vol 1 No 2 (2022): JASDIM Periode November 2022
Publisher : LPPM Universitas Nusa Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (717.098 KB) | DOI: 10.33480/jasdim.v1i2.4008

Abstract

Food and Beverage products is one of the departments in a hotel that manages all food on a fairly large scale, which has a special responsibility because a department that is under the auspices of a hotel in serving or processing food and beverages has the responsibility of managing food ingredients that are created so as to create various types of processed food with flavors that can be enjoyed. From the background above, the researcher is interested in taking the title "Efforts to Improve Pastry and Bakery Processing at the Best Western Premier Hotel The Hive Cawang, East Jakarta".
Co-Authors Audi Widyarini Instianti Elyana Jesica Yopi Anggraeni Nova Yudha Andriansyah Putra Ratna Puspita Ratna Puspita Suhardoyo