Dalam penelitian ini, penyimpanan protein segar diperiksa sebagai bahan baku untuk praktik pengolahan makanan di Program Studi Pengelolaan Perhotelan Fakultas Pariwisata Universitas Pelita Harapan. Penelitian ini menggunakan metode wawancara, observasi dan dokumentasi. Penelitian ini dilakukan untuk mengetahui tata cara penyimpanan bahan baku protein segar yang tepat yang digunakan dalam kitchen UPH. Ayam, daging merah, dan makanan laut ditemukan sebagai tiga sumber utama protein yang digunakan di sektor perhotelan melalui ulasan literatur dan wawancara. Persyaratan kualitas dan penyimpanan untuk setiap jenis protein memiliki dampak pada kesegaran dan keamanan makanan. Penjelasan mendalam tentang pentingnya penyimpanan protein segar dalam praktek disediakan oleh studi ini, berpotensi membantu dalam pengaturan kurikulum dan pemeliharaan praktik yang ada di bidang pengelolaan perhotelan./In this study, fresh protein storage was examined as a raw material for food processing practices in the Hospitality Management Study Program, Faculty of Tourism, Pelita Harapan University. This research uses interview, observation and documentation methods. This research was conducted to find out the proper procedure for storing fresh protein raw materials used in UPH kitchens. Chicken, red meat and seafood were found to be the three main sources of protein used in the hospitality sector through literature reviews and interviews. Quality and storage requirements for each type of protein have an impact on food freshness and safety. An in-depth explanation of the importance of fresh protein storage in practice is provided by this study, potentially assisting in curricula setting and maintenance of existing practices in the field of hospitality management.