Strategi Menjaga Kualitas Makanan Pada Menu Ala Carte di Vue Resto Hotel Aruss Semarang
DOI:
https://doi.org/10.59193/jmr.v5i2.590Keywords:
Ala carte; Consistency; Food Quality; Standard Recipe.Abstract
This study aims to examine the implementation of control systems for food offerings and the consistency of food quality within the à la carte menu at Vue Resto, Hotel Aruss Semarang. The study employs a qualitative descriptive method, with data collected through interviews, observation, and documentation. The findings indicate that control systems are implemented through the use of standard recipes, standard portioning, the selection of high-quality raw materials, the application of FIFO (First-In, First-Out) and FEFO (First-Expired, First-Out) methods, adherence to hygiene and sanitation standards, quality control checks prior to service, kitchen staff training, and inventory control. The application of these various systems ensures that the quality of the à la carte menu remains consistent in terms of taste, presentation, and portion size, while also helping to reduce the waste of raw materials. Consequently, it can be concluded that the control systems implemented at Vue Resto, Hotel Aruss Semarang, are functioning effectively to support the consistency of food quality.
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