{"id":281,"date":"2021-12-28T12:57:38","date_gmt":"2021-12-28T12:57:38","guid":{"rendered":"https:\/\/ht.nscpolteksby.ac.id\/?p=281"},"modified":"2026-05-14T20:14:46","modified_gmt":"2026-05-14T20:14:46","slug":"dapur-hotel","status":"publish","type":"post","link":"https:\/\/nscpolteksby.ac.id\/perhotelan\/dapur-hotel\/","title":{"rendered":"Dapur Hotel"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Peranan Dapur Hotel<\/h2>\n\n\n\n<p>Dapur hotel berada di bawah tanggung jawab koki eksekutif atau koki di properti berukuran kecil dan menengah. Orang ini, di gilirannya, bertanggung jawab kepada direktur makanan dan minuman untuk operasi produksi makanan dapur yang efisien dan efektif.<\/p>\n\n\n\n<p>Tujuan yang diinginkan adalah untuk melampaui harapan tamu dalam kualitas dan kuantitas makanan\u2014presentasi, rasa, dan ukuran porsinya\u2014dan untuk memastikan bahwa makanan panas disajikan panas dan makanan dingin disajikan dingin. Koki eksekutif mengoperasikan dapur sesuai dengan kebijakan perusahaan dan berusaha mencapai hasil keuangan yang diinginkan.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Peranan Koki<\/h2>\n\n\n\n<p>Beberapa koki eksekutif sekarang disebut manajer dapur; mereka bahkan menjabat sebagai direktur makanan dan minuman di hotel-hotel menengah dan kecil. Misalnya, koki eksekutif dan direktur makanan dan minuman di 440 kamar Hilton La Jolla Torrey Pines adalah tipikal dari koki eksekutif generasi baru: Filosofi barunya adalah melatih koki sousnya, sous menjadi kata Prancis yang berarti &#8220;di bawah, \u201d untuk membuat banyak keputusan operasional.<\/p>\n\n\n\n<p>Koki eksekutif mendelegasikan pemesanan, perekrutan, dan pengambilan keputusan; koki sous adalah yang paling mengontrol produksi dan orang-orang yang bekerja dalam tim mereka. Dengan mendelegasikan lebih banyak keputusan operasi, koki mengembangkan chef de partie (atau koki stasiun) dan memberdayakan mereka untuk membuat keputusan sendiri. Koki Sous diajari, \u201cTidak ada keputusan yang salah\u2014tetapi jika itu tidak bijaksana, kita akan membicarakannya nanti.\u201d<\/p>\n\n\n\n<p>Bagian penting dari tanggung jawab manajer mana pun adalah membangun keterlibatan karyawan yang positif. Staf dapur berada di bawah banyak tekanan dan sering bekerja melawan waktu. Kerja sama dan koordinasi yang cermat adalah kunci keberhasilan.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/ht.nscpolteksby.ac.id\/wp-content\/uploads\/2021\/12\/ht25.jpg\" alt=\"\" class=\"wp-image-282\" srcset=\"https:\/\/nscpolteksby.ac.id\/perhotelan\/wp-content\/uploads\/2021\/12\/ht25.jpg 800w, https:\/\/nscpolteksby.ac.id\/perhotelan\/wp-content\/uploads\/2021\/12\/ht25-300x200.jpg 300w, https:\/\/nscpolteksby.ac.id\/perhotelan\/wp-content\/uploads\/2021\/12\/ht25-768x512.jpg 768w, https:\/\/nscpolteksby.ac.id\/perhotelan\/wp-content\/uploads\/2021\/12\/ht25-360x240.jpg 360w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Tugas Koki<\/h2>\n\n\n\n<p>Koki dapat memilih untuk tidak mengadakan rapat departemen makanan dan minuman; sebaliknya dia sering bertemu dengan sekelompok karyawan, dan masalah ditangani saat itu terjadi. Kontrol dipelihara dengan menggunakan perangkat lunak yang membebankan biaya resep standar, menetapkan persediaan abadi (terus memperbarui akun persediaan), dan menghitung biaya makanan potensial per outlet.<\/p>\n\n\n\n<p>Saat ini, koki eksekutif dan direktur makanan dan minuman melihat biaya makanan masa lalu ke kontribusi laba aktual suatu barang. Misalnya, jika hidangan pasta berharga $3,25 dan dijual seharga $12,95, margin kontribusinya adalah $9,70. Saat ini, ada program yang menawarkan solusi perangkat lunak untuk pembelian, pemesanan, pengendalian inventaris, dan penetapan biaya resep dan menu. Program juga dapat menawarkan fitur tambahan seperti persediaan per tahun, analisis penjualan, laporan persediaan teoretis, dan beberapa pusat laba.<\/p>\n\n\n\n<p>Mengontrol biaya adalah bagian penting dari operasi makanan dan minuman dan, karena biaya tenaga kerja mewakili biaya variabel yang paling signifikan, staf menjadi faktor penting dalam menjalankan lokasi makanan dan minuman sehari-hari. Tolok ukur biaya tenaga kerja diukur dengan cakupan per jam orang. Misalnya, dalam penatalayanan, dibutuhkan tidak lebih dari satu orang per jam untuk membersihkan 37,1 penutup.<\/p>\n\n\n\n<p>Manajer menghadapi tantangan yang menarik, seperti kepegawaian untuk puncak dan lembah kebutuhan tamu saat berbuka puasa. Banyak tamu yang menginginkan sarapan pada jam sibuk antara pukul 7:00\u20138:30, yang mengharuskan organisasi untuk mendapatkan orang yang tepat di tempat yang tepat pada waktu yang tepat untuk memastikan bahwa makanan disiapkan dengan benar dan disajikan pada waktu yang tepat.<\/p>\n\n\n\n<p>Sumber: Walker, J.R., 2021. Introduction to Hospitality. Eight Edition. Pearson Education Limited, UK.<\/p>\n\n\n\n<div class=\"mangsud\" style=\"position: absolute; left: -9999px; top: -9999px; width: 1px; height: 1px; overflow: hidden;\">\n<p><a href=\"https:\/\/mahad.uinsyahada.ac.id\/\">slot 4d<\/a><\/p>\n<p><a href=\"https:\/\/mahad.uinsyahada.ac.id\/\">slot gacor 4d<\/a><\/p>\n<p><a href=\"https:\/\/mahad.uinsyahada.ac.id\/\">slot<\/a><\/p>\n<p><a href=\"https:\/\/mahad.uinsyahada.ac.id\/\">slot gacor<\/a><\/p>\n<p><a href=\"https:\/\/febi.uinsyahada.ac.id\/\">slot gacor anti rungkad<\/a><\/p>\n<p><a href=\"https:\/\/febi.uinsyahada.ac.id\/\">slot777<\/a><\/p>\n<p><a href=\"https:\/\/febi.uinsyahada.ac.id\/dokumen\/\">slot gacor anti rungkad<\/a><\/p>\n<p><a href=\"https:\/\/febi.uinsyahada.ac.id\/dokumen\/\">slot777<\/a><\/p>\n<p><a href=\"https:\/\/lppm.uinsyahada.ac.id\/\">slot 4d<\/a><\/p>\n<p><a href=\"https:\/\/lppm.uinsyahada.ac.id\/\">slot gacor 4d<\/a><\/p>\n<p><a href=\"https:\/\/kemahasiswaan.umtas.ac.id\/\">slot thailand<\/a><\/p>\n<p><a href=\"https:\/\/lpm.umtas.ac.id\/\">slot gampang jp<\/a><\/p>\n<p><a href=\"https:\/\/pgsd.umtas.ac.id\/\">slot hoki<\/a><\/p>\n<p><a href=\"https:\/\/perpustakaan.uinsyahada.ac.id\/scopus-indexed-journals\/\">slot thailand<\/a><\/p>\n<p><a href=\"https:\/\/ft.umtas.ac.id\/sejarah\/\">slot gacor<\/a><\/p>\n<p><a href=\"https:\/\/ftik.uinsyahada.ac.id\/\">slot88<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Peranan Dapur Hotel Dapur hotel berada di bawah tanggung jawab koki eksekutif atau koki di [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":283,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,17],"tags":[],"class_list":["post-281","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-berita","category-perhotelan"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.0 - 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