Tinjauan implementasi fifo dalam penyimpanan bahan makanan di Restoran Berlin Gastro Kitchen and Pool Bar

Gajeng, Wilhelmina Rosse Marisca (2021) Tinjauan implementasi fifo dalam penyimpanan bahan makanan di Restoran Berlin Gastro Kitchen and Pool Bar. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Restoran merupakan salah satu bagian dari industri kuliner yang berkembang seiring dengan berkembangnya pariwisata. Berlin Gastro Kitchen and Pool Bar ialah salah satu restoran lokal yang bergerak di bawah naungan perusahaan Krisna Oleh-Oleh dan menggunakan sistem FIFO dalam penyimpanan barang dan bahan makanan. Laporan magang ini dibuat untuk mengetahui dan memahami implementasi sistem FIFO yang berjalan didalamnya. Laporan ini menggunakan pendekatan kualitatif. Hasil tinjauan menunjukkan bahwa kesalahan pengambilan bahan makanan. Tidak adanya penanggalan khusus dan tempat yang membedakan stok baru dan stok lama menjadi kendala yang menghambat berjalannya sistem FIFO di restoran ini. Memisahkan dan memberikan penanggalan khusus terhadap bahan makanan yang baru, kemudian mengatur jadwal rutin untuk dilakukan pengecekan terhadap setiap tempat penyimpanan bahan makanan, baik dry store, chiller, maupun freezer untuk menghindari adanya pembusukan yang dapat menyebabkan kerusakan pada bahan makanan merupakan solusi yang diberikan untuk mengatasi permasalahan tersebut. / Restaurant is one part of the culinary industry that develops along with the development of tourism. Berlin Gastro Kitchen and Pool Bar is a local restaurant that operates under the auspices of the Krisna Oleh-Oleh company and uses the FIFO system in storing goods and foodstuffs. This internship report is made to find out and understand the implementation of the FIFO system that runs in it. This report uses a qualitative approach. The results of the review show that there was an error in taking food ingredients. The absence of a special date and a place that distinguishes new stock from old stock is an obstacle that hinders the running of the FIFO system in this restaurant. Separating and giving special dates for new food ingredients, then arranging a routine schedule for checking each food storage place, both dry store, chiller, and freezer to avoid decay that can cause damage to food ingredients is a solution given to overcome the problem.

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