Perancangan Booklet Standard Operating Procedure (SOP) Pengelolaan Silverware pada Departemen Food and Beverage Stewarding di Sheraton Grand Taipei Hotel

Abstract

Sheraton Grand Taipei Hotel merupakan hotel berbintang lima yang menerapkan Standard Operating Procedure (SOP) sebagai pedoman dalam setiap kegiatan operasional, termasuk pengelolaan silverware pada Departemen Food and Beverage Stewarding. Pengelolaan silverware yang dilakukan secara konsisten berperan dalam menjaga kebersihan, sanitasi, dan kelancaran operasional restoran. Penelitian ini bertujuan merancang Booklet Standard Operating Procedure (SOP) pengelolaan silverware sebagai media informasi yang praktis dan mudah dipahami. Metode penelitian yang digunakan adalah deskriptif kualitatif dengan teknik pengumpulan data melalui observasi, wawancara, dokumentasi, dan studi literatur. Hasil penelitian menunjukkan bahwa pengelolaan silverware telah dilaksanakan sesuai SOP melalui tahapan pengumpulan dan pemilahan, pencucian menggunakan mesin dishwashing, sanitasi, polishing, penyimpanan, dan distribusi ke area operasional restoran dengan pengawasan Supervisor Stewarding. Booklet yang dirancang memuat prosedur kerja secara sistematis sehingga diharapkan dapat menjadi pedoman bagi staf Food and Beverage Stewarding, mendukung proses pelatihan karyawan baru, serta membantu menjaga konsistensi penerapan SOP dalam meningkatkan kualitas pelayanan di Sheraton Grand Taipei Hotel.

Sheraton Grand Taipei Hotel is a five-star hotel that implements Standard Operating Procedures (SOPs) as guidelines for its operational activities, including silverware management in the Food and Beverage Stewarding Department. Proper silverware management plays an important role in maintaining cleanliness, sanitation, and the efficiency of restaurant operations. This study aims to design a Standard Operating Procedure (SOP) Booklet for silverware management as a practical and easy-to-understand reference. A descriptive qualitative method was employed, with data collected through observation, interviews, documentation, and literature review. The findings indicate that silverware management has been carried out in accordance with the established SOPs, covering the processes of collection and sorting, washing using a dishwashing machine, sanitizing, polishing, storage, and distribution to restaurant operational areas under the supervision of the Stewarding Supervisor. The designed Booklet presents these procedures in a clear and systematic manner. It is expected to serve as a practical guide for Food and Beverage Stewarding staff, support the training of new employees, and help maintain consistent implementation of SOPs to improve service quality at Sheraton Grand Taipei Hotel.