Maintaining The Quality of Kitchen Pastry Raw Materials Through FIFO Method at Renaissance Bali Nusa Dua Resort

Laksmitri, Ni Kadek Dwi (2024) Maintaining The Quality of Kitchen Pastry Raw Materials Through FIFO Method at Renaissance Bali Nusa Dua Resort. Undergraduate thesis, Politeknik Negeri Bali.

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Abstract

This research is motivated by the frequent use of raw materials that do not comply with the FIFO method and the food labeling system for raw materials in kitchen pastries is often not implemented. The problems discussed in this research include the application of the FIFO method to the use of raw materials in pastry kitchens, the application of digital labels to measure the storage period for raw materials in pastry kitchens, the role of FIFO and digital methods. The aim of this research is to analyze the extent to which the FIFO method and Digital Labeling are implemented at the Renaissance Bali Nusa Dua Resort, especially in the kitchen pastry to maintain the quality of raw materials in the kitchen pastry. The data analysis technique used in this research is qualitative descriptive. The data collection methods used to obtain research results are interviews, observation, documentation and literature study. In determining informants, this research used a purposive sampling technique. Based on the results of observational research and interviews conducted by the author regarding the application of the FIFO method and digital labeling: the application of the FIFO method, especially in kitchen pastry, has been implemented, but needs to be improved from an individual and communication perspective. The application of label making using a digital label system has also been implemented in the pastry kitchen, however there are obstacles in terms of staff habits which must be consistent in carrying out labeling and problems in terms of software. FIFO method and digital labeling have an important role in maintaining the quality of raw materials and food preparation. It can be concluded that the role of the FIFO method and digital labeling, especially in the kitchen pastry at the Renaissance Bali Nusa Dua Resort, is very important to maintain the quality of raw materials and food products in a safe and suitable condition to be served to customers.

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