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Title: | Evaluasi Standar Operasional Prosedur terhadap Dapur di Yukita Educafe Bogor |
Other Titles: | Evaluation of Standard Operating Procedures in the Kitchen of Yukita Educafe Bogor |
Authors: | Tutik, Woro Wiryar AMELIA, HEMAS |
Issue Date: | 2024 |
Publisher: | IPB University |
Abstract: | Penerapan Standar Operasional Prosedur (SOP) pada sebuah kafe merupakan hal yang penting. Salah satunya adalah sebagai instruksi tertulis yang dapat memudahkan selama operasional berlangsung untuk mendapatkan kinerja hasil yang maksimal. Penelitian ini dilakukan untuk mengetahui serta mengevaluasi penerapan SOP di dapur kafe Yukita Educafe Bogor. Metode penelitian menggunakan kualitatif dengan teknik pengumpulan data dan analisa data. Penulis melakukan wawancara kepada tiga informan, hasil menunjukan bahwa kafe ini belum memiliki buku SOP khusus terhadap dapur, namun pada analisa berdasarkan wawancara dan acuan terhadap Peraturan Menteri Kesehatan Republik Indonesia nomor 2 Tahun 2023 tentang Peraturan Menteri Kesehatan Republik Indonesia tentang Peraturan Pelaksanaan Peraturan Pemerintah nomor 66 Tahun 2014 tentang Kesehatan Lingkungan, dari hasil perhitungan persentase skala guttman adalah 79% dengan kriteria interpretasi baik. Namun, masih perlu adanya pembuatan SOP supaya kinerja karyawan lebih efektif, efisien dan konsistensi kerja. The implementation of Standard Operating Procedures (SOP) in a café is crucial. One of the purposes is to provide written instructions that facilitate smooth operations and achieve optimal performance results. This study aims to evaluate the implementation of SOPs in the kitchen of Yukita Educafe Bogor and their impact on chef performance. The research uses a qualitative method with data collection and analysis techniques. The author conducted interviews with three informants, revealing that the café does not yet have a specific SOP book for chefs and the kitchen. However, based on the analysis of the interviews and references to the Indonesian Minister of Health Regulation No. 2 of 2023 concerning the Implementation Regulations of Government Regulation No. 66 of 2014 on Environmental Health, the Guttman scale percentage calculation results showed an 79% interpretation criterion, which is good. Nonetheless, there is still a need for the creation of SOPs to ensure employee performance is more effective, efficient, and consistent. |
URI: | http://repository.ipb.ac.id/handle/123456789/154554 |
Appears in Collections: | UT - Management of Food Service and Nutrition |
Files in This Item:
File | Description | Size | Format | |
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cover_J0306201080_51d3c1c829fa46c49ca1d1cb57b514f2.pdf | Cover | 868.36 kB | Adobe PDF | View/Open |
fulltext_J0306201080_6ac438487cd9450dbd5cd2f08f4167a9.pdf Restricted Access | Fulltext | 1.83 MB | Adobe PDF | View/Open |
lampiran_J0306201080_ad6bc6fcc851496db1685eb598134305.pdf Restricted Access | Lampiran | 835.51 kB | Adobe PDF | View/Open |
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