STRATEGI PENGURANGAN FOOD WASTE MELALUI SISTEM FIFO DI HOTEL PULLMAN CENTRAL PARK JAKARTA

• KINTAN AYU LESTARI
• 2025

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ABSTRAK Kintan Ayu Lestari (51220022), “Strategi Pengurangan Food Waste Melalui Sistem FIFO di Hotel Pullman Jakarta Central Park” Penelitian ini bertujuan untuk menganalisis penerapan sistem FIFO (First In First Out) dalam menjaga kualitas produk makanan dan upaya mengurangi food waste di Hotel Pullman Jakarta Central Park. Sistem FIFO merupakan metode pengelolaan persediaan yang menekankan penggunaan bahan makanan berdasarkan urutan kedatangan, dengan harapan bahan yang lebih lama disimpan akan digunakan terlebih dahulu. Penelitian ini menggunakan pendekatan kualitatif deskriptif melalui teknik observasi, wawancara mendalam, dan dokumentasi terhadap aktivitas operasional di dapur hotel. Hasil penelitian menunjukkan bahwa penerapan FIFO secara konsisten berdampak positif terhadap kesegaran bahan makanan, kualitas makanan yang disajikan, serta kepuasan tamu. Langkah-langkah implementasi seperti labeling, grouping, dan pencatatan spoilage secara rutin terbukti membantu menjaga rotasi stok. Selain itu, sistem ini juga berperan penting dalam menekan angka food waste, terutama pada pre-consumer waste, serta meningkatkan efisiensi biaya operasional. pelatihan berkelanjutan dan penguatan sistem manajerial diperlukan untuk memastikan efektivitas penerapan FIFO secara menyeluruh dan berkelanjutan. Kata kunci: FIFO, kualitas produk makanan, food waste, dapur hotel, pengelolaan bahan baku.

ABSTRACT Kintan Ayu Lestari (51220022), “Food Waste Reduction Strategy Through the FIFO System at the Pullman Jakarta Central Park Hotel” This study aims to analyze the implementation of the FIFO (First In First Out) system in maintaining the quality of food products and efforts to reduce food waste at Pullman Jakarta Central Park Hotel. The FIFO system is an inventory management method that emphasizes the use of food ingredients based on the order of arrival, with the expectation that ingredients that are stored longer will be used first. This study uses a descriptive qualitative approach through observation techniques, in-depth interviews, and documentation of operational activities in the hotel kitchen. The results of the study indicate that the implementation of FIFO consistently has a positive impact on the freshness of food ingredients, the quality of food served, and guest satisfaction. Implementation steps such as labeling, grouping, and routine spoilage recording have been proven to help maintain stock rotation. In addition, this system also plays an important role in reducing food waste, especially pre-consumer waste, and increasing operational cost efficiency. Continuous training and strengthening of the managerial system are needed to ensure the effectiveness of the implementation of FIFO comprehensively and sustainably. Keywords: FIFO, food product quality, food waste, hotel kitchen, raw material management.

• FIFO
• kualitas produk makanan
• food waste
• dapur hotel
• pengelolaan bahan baku.

https://repository.bsi.ac.id/repo/71426/STRATEGI-PENGURANGAN-FOOD-WASTE-MELALUI-SISTEM-FIFO-DI-HOTEL-PULLMAN-CENTRAL-PARK-JAKARTA
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