ANALISIS KEBUTUHAN BAHAN SLICE FRUIT UNTUK BUFFET LUNCH DI COLD KITCHEN HOTEL MORAZEN SURABAYA

ANALYSIS OF SLICE FRUIT INGREDIENT NEEDS FOR BUFFET LUNCH AT COLD KITCHEN HOTEL MORAZEN SURABAYA

        Industri perhotelan sangat banyak digunakan sebagai tempat untuk melaksanakan berbagai event. Salah satunya yaitu event seperti meeting, birthday wedding, engagement, dan lain-lain. Salah satu menu dessert yang terdapat di buffet lunch yaitu slice fruit. Penelitian ini bertujuan untuk mengetahui prosedur dalam analisis kebutuhan bahan slice fruit dan analisis kebutuhan bahan di hotel Morazen Surabaya kesesuaian dengan standar. Penelitian ini dilaksanakan pada bulan Agustus - Desember 2023. Tahap pelaksanaan penelitian meliputi identifikasi judul, penyusunan instrument penelitian, pengambilan data, pengolahan data dan penyajian data. Penelitian ini menggunakan metode deskriptif kualitatif dengan teknik pengumpulan data yang dilakukan menggunakan observasi mengamati secara langsung, wawancara melalui lembar instrument melalui validasi instrumen dan dokumentasi berupa tabel, gambar dan dokumentasi saat wawancara. Analisis data yang digunakan yaitu model interaktif menurut Milles dan Huberman dengan uji keabsahan data. Hasil penelitian ini menunjukkan alur analisis kebutuhan bahan slice fruit dan perhitungan kebutuhan bahan slice fruit sesuai dengan revenue yang diberikan. Slice fruit merupakan menu selingan penutup yang memiliki banyak peminat bagi tamu buffet lunch. cara menganalisis dan menghitungkan kebutuhan bahan slice fruit dilakukan sesuai dengan permintaan. analisis kebutuhan bahan di hotel sangat penting dalam keberlangsungan pengadaan bahan makanan.

Kata Kunci : Kebutuhan Bahan, Slice Fruit, Buffet Lunch

The hospitality industry is widely used as a place to carry out various events. One of them is The Morazen Surabaya hotel which is used as a venue for various events sych as meetings, birthdays, weedings, engagements, and others. One of the dessert menus in the lunch buffet is sliced fruit. This study aims to find out the procedure in the analysis of slice fruit material needs and the analysis of material needs in the Morazen Surabaya hotel in accordance with the standars. This research was carried out in August-December 2023. The stage of implementing the research instruments, data collection, data processing and data presentation. This study uses a qualititatie descriptive method with data collection techniques carried out using direct observation , interviews through instrument sheets through instrument validation and documentation in the form of tables, drawings and adocumentation during interviews. the data analysis used is an interactive model according to Milles and Huberman with data validity tests. The results of this study show the flow of analysis of the need for slice fruit ingredients and the calculation of the need for slice fruit ingredients is an accordance with the revenue provided. Slice fruit is a dessert interlude menu that has a lot of interest for buffet lunch guests. How to analyze and calculate the need for slice fruit ingredients for buffet lunch is done according to demand. The analysis of material needs in hotels is very importatnt in the sustainability of food procurement.

Keywords : Ingreedient Needs, Slice Fruit, Buffet Lunch