Abstract

The growth of tourism in Indonesia has positively impacted the hospitality sector, particularly in the kitchen department which is in charge of providing food and beverages to guests. Kitchen Hotel Holiday Inn Kemayoran wants to optimize the use of food scraps to control expenses without compromising food quality and hygiene. The results showed that there was a waste of food ingredients at the butcher and commissary in the hotel's main kitchen, such as chicken bones, shrimp shells, and vegetable ingredients. However, the leftovers can be processed with creative use into new dishes that reduce waste. This study provides theoretical benefits as a reference in utilizing leftover food ingredients in the Holiday Inn Kemayoran hotel kitchen, as well as practical benefits in reducing expenses and increasing hotel spending control. By managing food waste effectively, Hotel Holiday Inn Kemayoran can achieve better expense control, maintain operational sustainability, and reduce the negative impact on the environment.

Bahasa Abstract

Pertumbuhan pariwisata di Indonesia telah berdampak positif pada sektor perhotelan, khususnya dalam kitchen department yang bertugas menyediakan makanan dan minuman untuk tamu. Kitchen Hotel Holiday Inn Kemayoran ingin mengoptimalkan penggunaan sisa bahan makanan untuk mengendalikan pengeluaran tanpa mengorbankan kualitas dan kebersihan makanan. Hasil penelitian menunjukkan adanya pemborosan bahan makanan di butcher dan commissary di main kitchen hotel tersebut, seperti tulang ayam, kulit udang, dan bahan sayuran. Namun, dengan pemanfaatan kreatif, sisa-sisa bahan tersebut dapat diolah menjadi hidangan baru yang mengurangi pemborosan. Penelitian ini memberikan manfaat teoritis sebagai referensi dalam memanfaatkan sisa bahan makanan di kitchen hotel Holiday Inn Kemayoran, serta manfaat praktis dalam mengurangi pengeluaran dan meningkatkan pengendalian pengeluaran hotel. Dengan mengelola sisa bahan baku makanan secara efektif, Hotel Holiday Inn Kemayoran dapat mencapai pengendalian pengeluaran yang lebih baik, menjaga keberlanjutan operasional, dan mengurangi dampak negatif terhadap lingkungan.

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Recommended Citation

Ningrat, Achmad Raihan Suryadi (2024) "Expenditure Control by Optimization of Leftover Food in The Holiday Inn Hotel Kemayoran," Journal of Indonesian Tourism and Policy Studies: Vol. 9: Iss. 2, Article 4.
DOI: 10.7454/jitps.v9i2.1127
Available at: https://scholarhub.ui.ac.id/jitps/vol9/iss2/4

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