Pembuatan Turmeric oleh Waiter/Ss di Kudus Restaurant pada Como Shambala Estate

Pratiwi, Ni Komang Gita (2025) Pembuatan Turmeric oleh Waiter/Ss di Kudus Restaurant pada Como Shambala Estate. Diploma thesis, Politeknik Negeri Bali.

	Text (Full Text) RAMA_93402_2215823203_full.pdf - Accepted Version Restricted to Repository staff only Download (2MB) | Request a copy
	Text (Cover, Bab 1, Bab 5 dan Referensi) RAMA_93402_2215823203_0010028504_0008069309_part.pdf - Accepted Version Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)

Abstract

Penelitian ini bertujuan untuk mengetahui proses pembuatan Turmeric Latte oleh waiter/ss di Kudus Restaurant COMO Shambala Estate serta mengidentifikasi kendala dan solusi dalam penyajiannya. Metode yang digunakan adalah deskriptif kualitatif dengan teknik observasi langsung, dokumentasi, dan studi pustaka pada operasional food & beverage service. Hasil penelitian menunjukkan bahwa pembuatan Turmeric Latte terdiri atas tiga tahapan, yaitu: (1) tahap persiapan yang meliputi personal grooming, penyiapan peralatan (milk jug, spoon, long spoon, B&B plate, mesin kopi, high latte glass) dan bahan (susu sesuai permintaan tamu, turmeric powder, cardamon, madu, cinnamon); (2) tahap pembuatan dengan proses steaming susu dan pencampuran bahan hingga menghasilkan foam lalu dituangkan ke gelas dan diberi taburan cinnamon; (3) tahap akhir berupa penyajian dengan B&B plate dan long spoon. Kendala yang ditemukan meliputi perubahan kualitas susu akibat penyimpanan yang tidak tepat dan keterbatasan ketersediaan gelas latte, yang diatasi dengan penyimpanan susu pada suhu 4°C, memperhatikan tanggal kedaluwarsa, serta penambahan stok gelas. Simpulan penelitian menunjukkan bahwa penerapan prosedur pembuatan yang sesuai standar berpengaruh terhadap kualitas Turmeric Latte dan kepuasan tamu, sedangkan pengelolaan bahan dan peralatan yang baik mampu meminimalisasi hambatan operasional. This study aims to determine the process of making Turmeric Latte by waiters/waitresses at the Kudus Restaurant COMO Shambala Estate and identify obstacles and solutions in serving it. The method used is descriptive qualitative with direct observation techniques, documentation, and literature review on food & beverage service operations. The results show that making Turmeric Latte consists of three stages, namely: (1) the preparation stage which includes personal grooming, preparing equipment (milk jug, spoon, long spoon, B&B plate, coffee machine, high latte glass) and ingredients (milk according to guest request, turmeric powder, cardamom, honey, cinnamon); (2) the production stage which involves steaming the milk and mixing the ingredients to produce foam, then pouring it into a glass and sprinkling it with cinnamon; (3) the final stage which is serving with a B&B plate and long spoon. Obstacles found include changes in milk quality due to improper storage and limited availability of latte glasses, which are overcome by storing the milk at 4°C, paying attention to the expiration date, and adding to the glass stock. The research conclusion shows that the implementation of standard manufacturing procedures has an impact on the quality of Turmeric Latte and guest satisfaction, while good management of ingredients and equipment can minimize operational obstacles.

Item Type:	Thesis (Diploma)
Uncontrolled Keywords:	Turmeric, Latte, Waiter/ss
Subjects:	Ilmu Sosial Humaniora > Ilmu Sosial
Divisions:	Jurusan Pariwisata > Prodi D3 Perhotelan > Tugas Akhir
Depositing User:	Ni Komang Gita Pratiwi
Date Deposited:	11 Sep 2025 10:03
Last Modified:	11 Sep 2025 10:03
URI:	https://repository.pnb.ac.id/id/eprint/19724

Actions (login required)

View Item