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1 PENGAWASAN DAN PENYIMPANAN BAHAN BAKU PADA PASTRY KITCHEN DI HOTEL JW MARRIOTT MEDAN Kertas Karya Disusun Oleh

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1 PENGAWASAN DAN PENYIMPANAN BAHAN BAKU PADA PASTRY KITCHEN DI HOTEL JW MARRIOTT MEDAN Kertas Karya Disusun Oleh PENGAWASAN DAN PENYIMPANAN BAHAN BAKU PADA PASTRY KITCHEN DI HOTEL J.W MARRIOTT MEDAN Kertas Karya Disusun Oleh: ANGELIA PERMATASARI SIMANJUNTAK 152204006 BIDANG KEAHILIAN PERHOTELAN PROGRAM STUDI D-III PERJALANAN WISATA FAKULTAS ILMU BUDAYA UNIVERSITAS SUMATERA UTARA MEDAN 2019 1 UNIVERSITAS SUMATERA UTARA 2 PENGAWASAN DAN PENYIMPANAN BAHAN BAKU PADA PASTRY KITCHEN DI HOTEL JW MARRIOTT MEDAN KERTAS KARYA Oleh : ANGELIA PERMATASARI SIMANJUNTAK 152204006 Dosen Pembimbing Dra. Nur Cahaya Bangun M.Si NIP 196007111989032001 UNIVERSITAS SUMATERA UTARA 3 Disetujui oleh Program Studi D-III Perjalanan Wisata Fakultas Ilmu Budaya Universitas Sumatera Utara (USU) Medan Sebagai Kertas Karya untuk Diploma Ketua, Sekretaris, Drs. Jhonson Pardosi, M.Si., Ph. D Mukhtar, S.Sos, S.Par, M.A NIP 19660420 199203 1 003 NIP 19580615 198703 1 003 UNIVERSITAS SUMATERA UTARA 4 PENGESAHAN Diterima oleh: Panitia Ujian Fakultas Ilmu Budaya Universitas Sumatera Medan, untuk melengkapi salah satu syarat ujian Diploma Fakultas Ilmu Budaya dalam Perjalanan Wisata pada Fakultas Ilmu Budaya, Universitas Sumatera Utara Medan. Pada Hari/Tanggal : Kamis / 17 Januari 2019 Pukul : 10:00 WIB Fakultas Ilmu Budaya Universitas Sumatera Utara Dekan, Dr. Budi Agustono, M.S NIP 19600805 198703 1 001 Panitia Ujian No Nama Tanda Tangan 1. Drs. Jhonson Pardosi, M.Si , Ph.D (…………………….) 2.Dra. Nur Cahaya Bangun M.Si (…………………….) 3. Mukhtar., S.Sos., S.Par., M.A (…………………….) UNIVERSITAS SUMATERA UTARA 5 PERNYATAAN Dengan ini saya menyatakan bahwa dalam Tugas Akhir ini tidak terdapat karya yang pernah diajukan untuk memperoleh gelar Ahli Madya pada suatu perguruan tinggi, dan sepanjang pengetahuan saya juga tidak terdapat karya atau pendapat yang pernah ditulis atau diterbitkan oleh orang lain, kecuali secara yang tertulis diacu dalam naskah ini dan disebutkan dalam daftar pustaka. Apabila penyataan yang saya buat ini tidak benar, maka saya bersedia menerima sanksi berupa pembatalan gelar Ahli Madya yang saya peroleh. Medan,14 Januari 2019 Penulis Angelia Permatasari S UNIVERSITAS SUMATERA UTARA 6 ABSTRAK Kertas karya ini berjudul “Pengawasan dan Penyimpanan Bahan Baku pada Pastry Kitchen di Hotel J.W Marriott Medan”. Latar belakang penelitian ini adalah pentingnya pengawasan dan penyimpanan bahan baku pastry dan bakery yang bertujuan untuk mempertahankan standar kualitas suatu produk. Tujuan penelitian ini untuk mengetahui pengawasan bahan baku Pastry dan bakery di hotel J.W Marriott Medan dan mengetahui penanganan penyimpanan bahan baku Pastry dan bakery di hotel J.W Marriott Medan. Metode penelitian yang digunakan adalah penelitian perpustakaan yaitu mendapatkan informasi yang bersumber dari buku dan majalah dan penelitian lapangan yaitu untuk mendapatkan informasi dengan melakukan observasi dan wawancara kepada staff pastry dan bakery. Hasil penelitian adalah pengawasan meliputi memperhatikan pengadaan bahan baku pastry dan bakery, penggunaan ruang dapur, memperhatikan bahan olahan produk pastry dan bakery sebelum di olah dan penyimpanan bahan baku pastry dan bakery dengan sistem FIFO (first in-first out). Keywords: Pengawasan, Penyimpanan, Pastry Kitchen UNIVERSITAS SUMATERA UTARA 7 KATA PENGANTAR Segala puji syukur penulis panjatkan ke hadirat Tuhan Yang Maha Esa atas berkat dan karunia Nya, sehingga penulis dapat menyelesaikan penyusunan kertas karya yang berjudul “Pengawasan dan Peyimpanan Bahan Baku pada Pastry Kitchen di Hotel J.W Marriott Medan”. Kertas karya yang merupakan tugas akhir ini dibuat untuk memenuhi persyaratan dalam rangka memperoleh gelar Ahli Madya Perjalanan Wisata Program Diploma III, Bidang Perhotelan, Fakultas Ilmu Budaya Universitas Sumatera Utara. Dalam penulisan kertas karya ini penulis menyadari bahwa tanpa adanya bantuan dan bimbingan dari berbagai pihak kertas karya ini tidak akan dapat terwujud. Oleh karena itu penulis mengucapkan terimakasih kepada : 1. Bapak Dr. Budi Gustanto, M.S, selaku Dekan Fakultas Ilmu Budaya Universitas Sumatera Utara. 2. Bapak Drs. Jhonson Pardosi, M.Si., Ph.D selaku ketua Program Studi D-III Perjalanan Wisata Fakultas Ilmu Budaya Universitas Sumatera Utara. 3. Bapak Mukhtar, S.Sos., S.Par., M.A. Selaku Sekretaris Departemen D-III Perjalanan Wisata Fakultas Ilmu Budaya Universitas Sumatera Utara. 4. Ibu Dra. Nur Cahaya Bangun M.Si, selaku dosen pembimbing penulis yang telah bersedia memotivasi, mengarahkan, serta membimbing penulis selama penulisan kertas karya ini. 5. Seluruh staf pengajar Program Studi Perjalanan Wisata Fakultas Ilmu Budaya Universitas Sumatera Utara. UNIVERSITAS SUMATERA UTARA 8 6. Orangtua Penulis, bapak Robinson Simanjuntak dan ibu Ratna Hutapea yang telah memberikan segala hal yang dimampu nya untuk kebutuhan dan kebahagian penulis yang menjadi alasan penulis untuk menyelesaikan pendidikan di D-III Perjalanan Wisata ini. 7. Saudara kandung penulis Andar Leonardo Agustinus Simanjuntak yang selalu menemani penulis mengerjakan tugas akhir ini sampai larut malam. 8. Teruntuk Cindy Shafira yang telah memotivasi, mengarahkan sehingga penulis terpacu untuk menyelesaikan kertas karya ini . 9. Orang-orang terfavorit penulis semasa perkuliahan dan saat mengerjakan kertas karya ini, Szasza Nurhalizah Pulungan, Tania Alya Vinoza, Heru Pratama, Muhammad Khairi, Muhammad Iqbal Rizvanqi, yang tingkahnya selalu ajaib sehingga memicu semangat penulis dalam menyeselesaikan kertas karya ini. 10. Sahabat penulis Lahami Labbaika dan Adelia Utari yang selalu memberikan saran dan ide-ide yang memotivasi penulis 11. Seluruh staff J.W Marriott terutama pastry dan bakery section yang banyak memberikan ilmu nya selama pkl Dalam penyusunan kertas karya ini penulis menyadari masih ada kekurangan dalam penyusunannya. Oleh karena itu penulis senantiasa bersedia dan terbuka dalam menerima saran, kritik dari semua pihak yang dapat menambah kesempurnaan kertas karya ini. Akhirnya penulis mengucapkan terimakasih serta besar harapan penulis kertas karya ini dapat bermanfaat bagi semua pihak dan berguna bagi mahasiswa Perjalanan wisata. UNIVERSITAS SUMATERA UTARA 9 Medan, Januari 2019 Angelia Permatasari Simanjuntak 152204006 UNIVERSITAS SUMATERA UTARA 10 DAFTAR ISI Halaman ABSTRAK .......................................................................................................... i KATA PENGANTAR ........................................................................................ ii DAFTAR ISI ......................................................................................... .............. v DAFTAR GAMBAR…………………………………………………………. .. vii DAFTAR TABEL……………………………………………………………… viii BAB I PENDAHULUAN 1.1 Latar Belakang Masalah ............................................................. 1 1.2 Batasan Masalah ............................................................................ 5 1.3 Rumusan Masalah .......................................................................... 5 1.4 Tujuan Penulisan ........................................................................... 5 1.5 Manfaat Penulisan ......................................................................... 5 1.6 Metode Penulisan .......................................................................... 6 1.7 Sistematika Penulisan .................................................................... 6 BAB II URAIAN TEORITIS 2.1 Pengertian Hotel ........................................................ ................. 8 2.2 Pengertian Departemen Food and Beverage .............................. 8 2.3 Pengertian Kitchen ...................................................................... 9 2.4 Pengertian Pastry dan Bakery ....................................... ............. 10 2.5 Tugas dan Tanggung Jawab Pastry dan Bakery ......................... 11 2.6 Jenis Produk Pastry yang Populer .............................................. 12 2.7 Perlengkapan dan peralatan Pastry............................................ 13 UNIVERSITAS SUMATERA UTARA 11 2.8 Pengertian Pengawasan.............................................................. 17 2.9 Prosedur Penyimpanan Bahan Baku.......................................... 17 BAB III GAMBARAN UMUM HOTEL J.W MARRIOTT MEDAN 3.1 Sejarah Hotel J.W Marriott Medan ............................................. 20 3.2 Klasifikasi Hotel J.W Marriott Medan ........................................ 22 3.2.1 Plan (Perencanaan Penjualan Kamar)............................... 22 3.2.2 Number of Room (Jumlah Kamar).................................... 23 3.2.3 Published Rate (Harga Kamar)......................................... 23 3.2.4 Lokasi................................................................................ 24 3.2.5 Jangka Waktu Operasi........................................................ 24 3.2.6 Fasilitas dan Tingkat Pelayanan........................................ 24 3.3 Fasilitas yang dimiliki hotel J.W Marriott Medan ...................... 25 3.4 Fasilitas lainnya ........................................................................... 36 3.5 Struktur Organisasi Hotel J.W Marriott Medan........................ .. 37 BAB IV PEMBAHASAN 4.1 Pengawasan Bahan Baku Pastry dan Bakery di Hotel J.W Marriott Medan ............................................................................. 39 4.1.1 Memperhatikan Pengadaan Bahan Baku Pastry Section..... 39 4.1.2 Penggunaan Ruang Dapur Pastry................................... ...... 41 4.1.3 Memperhatikan Pengolahan Produk Pastry dan Bakery..... 41 4.2 Penyimpanan Bahan Baku Pastry dan Bakery di Hotel J.W Marriott Medan .............................................................................
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