Penyelenggaraan Produksi Hidangan Wedding Appetizer di  Sherathon Surabaya Hotel & Tower

Implementation of Wedding Appetizer Dish Production at Sherathon Surabaya Hotel & Tower

Penelitian ini mengulas secara mendalam proses penyelenggaraan produksi serta evaluasi kualitas hidangan wedding appetizer dengan fokus pada menu Sheraton Grand Five Combination di Sheraton Surabaya Hotel & Towers. Penelitian ini menggunakan pendekatan deskriptif kualitatif dengan metode studi kasus. Teknik pengumpulan data dilakukan dengan observasi dan  wawancara dengan executive chef, chef bqt, chef De Partie (CDP), beserta dokumentasi. Hasil penelitian menunjukan bahwa penyelenggaraan produksi berskala besar seperti wedding. Penelitian ini juga diharapkan menjadi perhatian bagi pelaku jasa boga hotel dalam menyusun strategi produksi yang lebih efektif dan efisien. Secara praktis, temuan ini diharapkan mampu mendorong peningkatan standar prosedur operasional (SOP), kualitas layanan, serta inovasi dalam pengembangan hidangan pembuka yang sesuai dengan kebutuhan pasar. Menu yang menjadi fokus kajian, yakni Sheraton Grand Five Combination, terdiri atas lima item—Crispy Shrimp Wonton, Taro Puff, Peking Duck Roll, Jellyfish Salad, dan Fruit Salad in Tartlet—yang masing-masing diolah dengan penerapan SOP ketat guna menjamin mutu dan keamanan pangan.

This study reviews in depth the production process and evaluation of the quality of wedding appetizer dishes with a focus on the Sheraton Grand Five Combination menu at Sheraton Surabaya Hotel & Towers. This study uses a qualitative descriptive approach with a case study method. The data collection technique was carried out by observation and interviews with executive chefs, bqt chefs, De Partie chefs (CDP), along with documentation. The results of the study show that the implementation of large-scale production is like a wedding. This research is also expected to be a concern for hotel food service actors in developing more effective and efficient production strategies. Practically, these findings are expected to be able to encourage the improvement of standard operating procedures (SOPs), service quality, and innovation in the development of appetizers that suit market needs. The menu that was the focus of the study, namely the Sheraton Grand Five Combination, consisted of five items—Crispy Shrimp Wonton, Taro Puff, Peking Duck Roll, Jellyfish Salad, and Fruit Salad in Tartlet—each of which was processed with strict SOPs to ensure food quality and safety.