PENYIMPANAN BAHAN MAKANAN DI BEI CAFE BANDUNG
Keywords:
Food, Ingredient, Storage, Bei CafeAbstract
This study aims to identify and analyze the level of food ingredient storage at Bei Cafe Bandung. The research was conducted at Bei Cafe Bandung with a population of 7 kitchen staff members. The research method used is a descriptive analytical method employing continuum analysis. The results of the study are as follows: 1)The level of appropriate storage location at Bei Cafe Bandung falls into the good category, with an average score of 148.00; 2)The level of appropriate storage timing is in the fair category, with an average score of 116.00; 3)The level of appropriate storage quality is also in the fair category, with an average score of 112.00; 4)The level of appropriate storage quantity falls into the fair category, with an average score of 77.00; 5)The level of appropriate storage value is in the good category, with a score of 74.00. The overall analysis results indicate: 1)Appropriate location is in the good category; 2)Appropriate timing is in the fair category; 3)Appropriate quality is in the fair category; 4)Appropriate quantity is in the fair category; 5)Appropriate value is in the good category. The conclusion of this study is that food ingredient storage at Bei Cafe Bandung is not yet optimal.
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