KREASI BAHAN SISA MAKANAN DI KITCHEN HOTEL FAVE PEKANBARU

Setyo Tri Sarlianto, Siti Sofro Sidiq

Abstract


Residual of food material can be defined as the percentage of remaining unutilized
material in food processing which could be assumed as food waste that could be
set as a perimeter for effectiveness of a menu.This research is aimed to determine
kind of innovations which could be performed by kitchen line management of Fave
Hotel,Pekan Baru regarding food residual handling management. The topic to be
discussed in this research covering residual food planning management, processes
of creativity and the end products of innovations. The research took place at Fave
Hotel Pekan Baru on March till April 2018. This research use descriptive
methodology with qualitative approach. All data is collected through observations,
interviews and documentations. Through this research, the writer draw a
conclusion that residual food, instead of to be disposed, could be reutiliized by the
way of creating it to become e new useful products and would play an effective role
in food cost management of Fave Hotel, Pekanbaru.
Keywords: Residual of food material and chef creativity

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