KHODIJAH, AZMIY AFRIZ (2025) GAMBARAN PERENCANAAN MENU PAGI (MAIN COURSE) DI BAGIAN FOOD AND BEVERAGE HOTEL SANTIKA KOTA CIREBON TAHUN 2024. Diploma thesis, POLITEKNIK KESEHATAN TASIKMALAYA.
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Abstract
Gambaran Perencanaan Menu Pagi (Main Course) di Bagian Food and Beverage Hotel Santika Kota Cirebon Tahun 2024 Azmiy Afriz Khodijah1, Isnar Nurul Alfiyah2 INTISARI Penelitian tugas akhir ini berjudul “Gambaran Perencanaan Menu Pagi (Main Course) di Bagian Food and Beverage Hotel Santika Kota Cirebon”, yang bertujuan untuk memberikan gambaran menyeluruh mengenai proses perencanaan dan penyajian menu pagi khususnya pada kategori main course di lingkungan operasional hotel berbintang 3. Tujuan dari penelitian ini adalah mengkaji bagaimana pihak food and beverage melakukan proses perencanaan menu yang efektif dan efisien, serta penerapan pada faktor – faktor perencanaan menu, penerapan keseimbangan gizi, ketersediaan bahan baku atau frekuensi bahan makanan yang mempengaruhi penyusunan menu pagi. Penelitian ini menggunakan metode kualitatif deskriptif dengan pendekatan observasi langsung, wawancara semi terstruktur dengan kepala dapur bagian food and beverage serta analisis dokumen internal seperti perencanaan tim, penetapan macam menu, penetapan siklus menu, penetapan pedoman menu, penetapan pola menu, penetapan format menu, penetapan pedoman menu, penetapan standar bumbu, penetapan standar porsi, dan penetapan standar resep. Data yang diperoleh kemudian dianalisis untuk memberikan gambaran yang objektif mengenai alur pertimbangan dalam perencanaan menu pagi. Hasil penelitian menunjukkan bahwa Hotel Santika Kota Cirebon menerapkan sistem perencanaan menu yang bersifat rotatif (menu cycle), dengan variasi menu harian yang dirancang untuk menghindari menu yang monoton, terutama bagi pelanggan yang menginap satu malam, perencanaan menu yang dilakukan oleh pihak Hotel Santika Kota Cirebon telah menerapkan dengan baik sesuai dengan prosedur perencanaan menu sesungguhnya namun terdapat beberapa tahap yang belum diterapkan seperti menerapkan nilai gizi untuk makanan yang disajikan kepada konsumen dan belum menetapkan penetapan perhitungan Angka Kecukupan Gizi (AGK) pada pengunjung atau konsumen, hal ini dikarenakan kurangnya tenaga ahli yaitu tenaga Ahli Gizi. Kesimpulannya dari hasil penelitian menunjukkan bahwa proses perencanaan menu pagi di Hotel Santika Kota Cirebon telah dilakukan secara professional, terstruktur, sesuai dengan standar industri perhotelan dan beberapa tahap sesuai dengan prosedur pembuatan perencanaan menu. Kata Kunci: Hotel, Perencanaan Menu, Sistem Penyelenggaraan Makanan Institusi 1. Mahasiswa Program Studi D – III Gizi Cirebon Poltekkes Kemenkes Tasikmalaya 2. Dosen Program Studi D – III Gizi Poltekkes Kemenkes Tasikmalaya Gambaran Perencanaan Menu Pagi (Main Course) di Bagian Food and Beverage Hotel Santika Kota Cirebon Tahun 2024 Azmiy Afriz Khodijah1, Isnar Nurul Alfiyah2 ABSTRACT The final research project was titled “Main Course” at the Food and Beverage Hotel Santika City Cirebon”, which aims to provide a comprehensive overview of the planning process and presentation of the morning menu, especially in the main course category in the operational environment of the 3-star hotel. The main focus of this research is to examine how the food and beverage Department performs an effective and efficient menu planning process, as well as the extent of the process. Factors - menu planning factors, application of nutritional balance, availability of raw materials or frequency of food ingredients that affect the preparation of the morning menu. This research uses descriptive qualitative methods with direct observation approach, semi-structured interviews with the head of the food and beverage kitchen as well as analysis of internal documents such as team planning, menu type setting, menu cycle setting, menu guide setting, menu pattern setting, menu format setting, menu guide setting, spice standard setting, portion standard setting, and recipe standard setting. The data obtained is then analyzed to provide an objective picture of the flow of consideration in the morning menu planning. The results of the study showed that Hotel Santika Cirebon City implemented a menu planning system that is rotating (menu cycle), with variations of daily menus designed to avoid guest saturation or monotonous menus, especially for guests staying one night, menu planning done by the Hotel Santika Cirebon City has implemented well in accordance with the actual menu planning procedure but there are some stages that have not been implemented such as applying Nutritional value for food presented to consumers and has not determined the calculation of Nutritional Adequacy Number (AGK) in visitors or consumers, this is due to lack of experts, namely Nutritionists. The conclusion of the results of the study shows that the morning menu planning process at Hotel Santika Cirebon City has been carried out professionally, structured, in accordance with the standards of the hospitality industry and several stages in accordance with the procedure of making menu planning. Keywords: Hotel, Menu Planning, Institutional Food Maintenance System 1. Student of D-III Nutrition Study Program, Cirebon, Poltekkes, Ministry of Health, Tasikmalaya 2. Lecturer of D-III Nutrition Study Program, Cirebon, Poltekkes, Ministry of Health, Tasikmalaya
| Item Type: | Thesis (Diploma) | ||||||||
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| Uncontrolled Keywords: | Hotel, Perencanaan Menu, Sistem Penyelenggaraan Makanan Institusi, KTI GIZI2025, KTI GIZI CRB, KTI CRB | ||||||||
| Subjects: | L Education > L Education (General) L Education > LA History of education |
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| Divisions: | Jurusan Gizi > D3 Gizi | ||||||||
| Depositing User: | CRBG KHODIJAH AZMIY AFRIZ | ||||||||
| Date Deposited: | 18 Jul 2025 03:11 | ||||||||
| Last Modified: | 18 Jul 2025 03:11 | ||||||||
| URI: | http://repo.poltekkestasikmalaya.ac.id/id/eprint/6509 |
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