ANALISIS PENYIMPANAN BUAH DAN SAYUR DI CHILLER KITCHEN HOTEL GRAND SAVERO BOGOR

Abstract

One factor that can support food quality is maintaining the cleanliness and
freshness of raw materials for food products. The background of this
research is to find out how the system for storing perishable food ingredients,
especially fruit and vegetables at the Chiller Kitchen Hotel Grand Savero
Bogor, ensures the health of guests and the quality of the food served. This
research is qualitative research using data source triangulation analysis
techniques and source triangulation, namely interviewing three sources to
compare with documentary evidence and theories used in the research. The
results of the research show that the storage of perishable food ingredients at
the Chiller Kitchen Hotel Grand Savero Bogor has not been fully
implemented well, because there are still 2 things that need to be improved,
namely the arrangement of vegetables on shelves that do not match their type
and the lack of supervision in the First In First Out storage method so that
old and new food ingredients are mixed up and not well organized.