Perancangan Media Poster Standard Operating Procedure (SOP) Kebersihan dan Kualitas Peralatan Makan Di Sheraton Grand Taipei Hotel

Abstract

Sheraton Grand Taipei merupakan hotel berbintang lima yang menerapkan standar pelayanan global melalui Standard Operating Procedure (SOP) dalam pengelolaan kebersihan dan kualitas peralatan makan. Namun, tingkat penerapan SOP belum sepenuhnya teridentifikasi secara jelas, sehingga diperlukan penelitian untuk mengidentifikasi sejauh mana SOP diterapkan dalam menjaga kebersihan dan kualitas peralatan makan. Tujuan dari proyek akhir adalah mengidentifikasi penerapan SOP pada staf stewarding, mengidentifikasi tingkat kebersihan dan kualitas peralatan makan berdasarkan hasil penerapan SOP, mengidentifikasi kendala yang dihadapi dalam menjalankan SOP, menyusun media panduan visual SOP dishwashing. Penelitian dilaksanakan pada bulan Desember 2025 hingga bulan Mei 2026 di Sheraton Grand Taipei Hotel Taiwan. Data yang diambil yaitu data primer yang berkaitan langsung dengan tujuan penelitian yang diperoleh dari penyebaran kuesioner pada 3 key person, serta data sekunder berupa SOP perlengkapan kerja, alat dan bahan, proses pencucian, standar kebersihan kualitas peralatan makan yang diperoleh dari dokumen SOP dan jurnal. Data dianalisis dengan metode deskriptif kualitatif. Responden menyatakan bahwa penerapan SOP pada proses pencucian dan tingkat kebersihan serta kualitas peralatan makan di Sheraton Grand Taipei Hotel memperoleh kriteria sangat efisien. Namun, beberapa kendala yang dihadapi belum dapat diatasi dengan metode yang efisien. Penyusunan luaran berupa media visual poster bertujuan untuk mengoptimalkan pengaplikasian SOP dalam operasional stewarding.

The Sheraton Grand Taipei is a five-star hotel that implements global service standards through Standard Operating Procedures (SOPs) for managing the cleanliness and quality of tableware. However, the extent to which these SOPs are implemented has not yet been clearly identified; therefore, research is needed to determine the extent to which SOPs are applied in maintaining the cleanliness and quality of tableware. The objectives of this final project are to identify the implementation of SOPs among stewarding staff, assess the level of cleanliness and quality of tableware based on the results of SOP implementation, identify obstacles encountered in implementing the SOPs, and develop a visual guide for dishwashing SOPs. The research was conducted from December 2025 to May 2026 at the Sheraton Grand Taipei Hotel in Taiwan. The data collected consisted of primary data directly related to the research objectives, obtained through the distribution of questionnaires to three key personnel, as well as secondary data in the form of SOPs for work equipment, tools, and materials; the dishwashing process; and cleanliness and quality standards for tableware, obtained from SOP documents and journals. The data were analyzed using a qualitative descriptive method. Respondents stated that the implementation of SOPs in the dishwashing process, as well as the cleanliness and quality of tableware at the Sheraton Grand Taipei Hotel, met the criteria for “highly efficient.” However, some of the challenges faced have not yet been resolved using efficient methods. The development of visual materials, such as posters, aims to optimize the application of SOPs in stewarding operations.