Manajemen Penyelenggaraan makanan di Restoran Sunda di Kota Bogor

Abstract

Restaurant is a kind of food service management at institution. Based on the food that served restaurant was separated to several types, one of them is traditional restaurant. One sample of traditional restaurant is Sundanese Restaurant. The uniquely of Sundanese Restaurant is the existence of “lalapan” as compelement of the menu that served. Generally, “lalapan” is distinguished as uncooked and cooked lalapan. The purpose of this research was to know the management of lalapan on food service practices which exist in Sundanese Restaurant in the city of Bogor. This research used a cross sectional study design that involving 9 Sundanese restaurant in the city of Bogor. Sampling methods that used was purposive sampling. The most widely used lalapan was cucumber. Expenditures spent by the restaurant to buy lalapan was 10.78% of daily budget. Most restaurant store lalapan by using low temperature storage method at 10°C of temperature. The rest of lalapan that were not consumed immediately discarded by most restaurant