HOSPITALITY FOOD PRODUCTION MANAGEMENT BANDUNG …

STORING OF PERISHABLE FOOD INGREDIENTS AT YUFETO CATERING BANDUNG

FINAL PAPER

Submitted as a partial fulfillment on the requirement for getting

The Diploma III Degree Program

Prepared By:

JONATHAN MELVIN KENNEDY Registration Number: 201319344

HOSPITALITY FOOD PRODUCTION MANAGEMENT

BANDUNG INSTITUTE OF TOURISM

2016

Bandung. ………………… 2016

Supervisor II

Dra. Retno Budi Wahyuni, MM, CHE.

NIP.19620730.198803.2.001

Bandung. ………………… 2016

Supervisor I

Irma Citra Resmi, S.ST.Par.,MM

NIP. 19811110.201101.2.007

Bandung. ………………… 2016

Approved by:

Head of Academic Administration and Student Council

Drs. Alexander M. Reyaan, MM NIP. 19630915.198603.1.001

Moch. Nurrochman, S.Sos, M.Pd NIP. 19630302.199503.1.001

Bandung. ………………… 2016

Legalized by:

DIRECTOR OF BANDUNG INSTITUTE OF TOURISM

Dr. Anang Sutono, CHE. NIP. 19650911.199203.1.001

SURAT PERNYATAAN Yang bertandatangan dibawah ini, saya : Nama : JONATHAN MELVIN KENNEDY Tempat/ Tanggal Lahir : BANDUNG, 5 DESEMBER 1991 NIM : 201319344 Jurusan : HOSPITALITI Program Studi : MANAJEMEN TATA BOGA

Dengan ini saya menyatakan bahwa :

1. Tugas Akhir / Proyek Akhir yang saya buat ini merupakan hasil karya dan hasil penelitian saya sendiri.

2. Tugas Akhir / Proyek Akhir ini murni gagasan, rumusan, dan penelitian saya sendiri, tanpa bantuan pihak lain kecuali arahan dari Tim Pembimbing.

3. Dalam tugas akhir / proyek akhir ini tidak terdapat karya atau pendapat yang telah ditulis atau dipublikasikan oleh orang lain, kecuali secara tertulis dengan jelas dicantumkan sebagai acuan dalam naskah dengan disebutkan nama pengarang dan dicantumkan dalam daftar pustaka.

4. Surat pernyataan ini saya buat dengan sesungguhnya dan apabila di kemudian hari terdapat penyimpangan dan ketidakbenaran dalam pernyataan ini, maka saya bersedia menerima sanksi akademik berupa pencabutan gelar yang telah diperoleh karena karya tulis ini, dan sanksi lainnya sesuai dengan norma yang berlaku di perguruan tinggi ini serta peraturan-peraturan terkait lainnya.

5. Demikian surat pernyataan ini saya buat dengan sebenar-benarnya untuk dapat dipergunakan sebagaimana mestinya.

Bandung, 27 Juni 2016

Yang membuat pernyataan,

JONATHAN M. KENNEDY NIM. 201319344

FOREWORDS

Give thank and full dedication with a grateful heart and praised to Jesus

Christ, for His mercy and blessing so that the author is able to finish the final paper

entitled, “STORING OF PERISHABLE FOOD INGREDIENTS AT YUFETO

CATERING BANDUNG”.

This Final Paper is submitted as a partial fulfillmenton the requirement for

getting The Diploma III Degree Program in Bandung Institute of Tourism.

During the writing of this final paper, the author feels a lot of support and

assistances from various parties, therefore, he wishes to give thanks to:

1. Dr. Anang Sutono, MM. Par., CHE.as aDirector of Sekolah Tinggi Pariwisata

Bandung.

2. Drs. Alexander Reyaan, MM. as a Head of Academic Administration and

Student Council of Sekolah Tinggi Pariwisata Bandung.

3. Mrs.NiGusti Made Kerti Utami.BA. MM. Par., CHE. as aHead of Hospitality

Program of Sekolah Tinggi Pariwisata Bandung.

4. Mr. Moch.Nurrochman, S.Sos. MPd.asHead of Food Production Study

Program of Sekolah Tinggi Pariwisata Bandung.

5. Mrs. Irma Citra Resmi, S.ST.Par.,MM. as Supervisor I that with kindness

patiently guided the authorduring the writing of this final paper.

6. Dra. Retno Budi Wahyuni, MM, CHE. as Supervisor II that with kindness

patiently guided the authorduring the writing of this final paper.

7. Ibu Wati Adjias the owner of Yufeto CateringBandung, Kak Chika, Pak.

Dhani Ramdhani, Mas Kiki and all staff that contributed and help the author

during the writing of this final paper.

8. Lecturerand facultiesof Food Production Study Programfor guidance, wisdom

and knowledge during the author was educated at Sekolah Tinggi Pariwisata

Bandung.

9. The Author’s family. Dad, Mom, Koko, Nana and Joel that always give a big

support for everything.

10. Bandung family, Ama, Uncles and Aunties, Cousins, Nephews and Nieces

that always cheer the author ups especially for your hospitality and thank you

to always end up the foods the author made.

11. Fellow classmate of MTB B 2013 for all memories, ups and downs, and

togetherness for these three years.

12. D.A.T.E Tanjung Duren 8 and D.A.T.E Greenville 8 for all prayers and

spiritual support during the author leaving to Bandung for taking a study till

finally finished this final paper.

13. Evelien Grishella as the author’s everlasting cousin, best friend and partner in

crime.

14. Erlangga Triputra for his knowledge sharing and food experience.

15. Reggy Keave, Hans Adriel, Liliani Dewi and Tania Fani for time to share

many stories, moments and that useful printer during the writing of this final

paper.

16. drg. Eric, drg. Keshia and dr. Silmy Arrofi for your health assistances and

being good friends due the writing of this paper

17. Chef To Go Indonesia Crew, Timo and Laurent.

18. Bella, Kania, Anggreni, Gloriana and Dita for daily support and spirits.

19. Ajinomoto, Carl Schmidt Sohn, Zebra Stainless, Wüsthof and Oxone as the

author’s official sponsor till the author finished his three years education.

20. And another parties that cannot be mentioned one-by-one.

The author realizes the shortcomings in the writing of this final paper,

therefore the author apologizes for every shortcoming, mistaken of name or title

writing, during the writing of this final paper.

Bandung. June 27, 2016

Author

TABLE OF CONTENT

Page

FOREWORDS ............................................................................................. i

TABLE OF CONTENT ............................................................................... iv

LIST OF TABLE ......................................................................................... vii

LIST OF PICTURES ................................................................................... viii

LIST OF APPENDICES ............................................................................. ix

CHAPTER I INTRODUCTION

A. Research Background ............................................................... 1

B. Problem Identification .............................................................. 8

C. Research Purposes .................................................................... 8

D. Research Methodology & Data Collecting Techniques ............ 9

E. Location and Research Period .................................................. 14

CHAPTER II YUFETO CATERING OVERVIEW

A. A Brief History of Yufeto Catering Bandung ........................... 15

B. Location and Facilities of Yufeto Catering Bandung ............... 16

C. Organizational Structure of Yufeto Catering Bandung ............ 18

D. Overview of FIFO System Applied in The Storing of Perishable

Food Ingredients at Yufeto Catering Bandung ......................... 23

E. Overview of The Perishable Food Arrangement Space at Yufeto

Catering .................................................................................... 28

F. Overview of The Separation of Ready-To-Eat Food and Raw

Products In The Storing of Perishable Food Ingredients at Yufeto

Catering ..................................................................................... 31

G. Overview of The Prepositioning of Classified Raw Food

Products Storage at Yufeto Catering Bandung ......................... 33

CHAPTER III PROBLEM ANALYSIS

A. Analysis of FIFO System Applied at Yufeto Catering Bandung 36

B. Analysis of The Perishable Food Arrangement Space at Yufeto

Catering Bandung ..................................................................... 39

C. Analysis of The Separation of Ready-To-Eat Food and Raw

Products In The Storing of Perishable Food Ingredients at Yufeto


D. Analysis of The Prepositioning of Classified Raw Food Products

Storage In The Storing of Perishable Food Ingredients at Yufeto


CHAPTER IV CONCLUSIONS AND SUGGESTIONS

A. Conclusions ............................................................................... 47

B. Suggestions ............................................................................... 49

BIBLIOGRAPHY ........................................................................................ 51

APPENDIX ................................................................................................... 53

PERSONAL DATA ..................................................................................... 60

LIST OF TABLE

Table Page

1. Amount of Spoiled Perishable Food Ingredients at Yufeto Catering

Bandung January – May 2016 ............................................................ 6

2. Position and Number of Employees at Yufeto Catering Bandung ..... 19

3. Cook’s Educational Background of Yufeto Catering Bandung ......... 22

4. FIFO System Application In The Storing of Perishable Food Ingredients at

Yufeto Catering Bandung ................................................................... 26

5. The Perishable Food Ingredients Arrangement Space at Yufeto Catering

Bandung .............................................................................................. 30

6. The Separation Between Ready-To-Eat Food and Raw Products In The

Storing of Perishable Food Ingredients at Yufeto Catering Bandung 32

7. The Preposition of Classified Raw Products Storage at Yufeto Catering

Bandung .............................................................................................. 34

LIST OF PICTURE

Figure Page

1. OrganizationalChartofYufetoCateringBandung...................................

..............................................................................................................19

LIST OF APPENDICES

Appendix Page

1. ReferenceLetter.......................................................................................

..............................................................................................................51

2. KitchenHeadInterviewGuidelines..........................................................

..............................................................................................................52

3. QuestionnaireExamples...........................................................................

..............................................................................................................53

4. PicturesofStoringAreaatYufetoCateringBandung..............................

..............................................................................................................55

CHAPTER I

INTRODUCTION

A. Research Background

Food and beverage is the most important human needs to support the life

sustainability. Food is a basic and primary need of a human being. Thus the food

cannot be separated from human life. Consuming the food has become the lifestyle

of today's society.

Along with the current development, the human limitations in managing food into

ready-to-eat food due to time constraints, the bustle of human activity, and the

ability to process meals has caused the culinary business is increasing such as

hotel, restaurant, and catering to meet human needs for food that never runs out.

Catering is one of the businesses that provide food. David Foskett and Victor

Ceserani (2007:16) said, “Catering are becoming more focused on developing

attractive food and beverage facilities”. From the citation above mentioning that

the catering is a place where food and drinks are developed into other attractive

forms that attract people to consume it.

One of the most important components in a catering is the kitchen. Hari

Minantyo (2011: 3) says “Dapur adalah bagian ruangan dimana makanan

diterima, disimpan, disiapkan dan disajikan diatas piring”. The kitchen is a

particular room where food and other food items are received, stored, prepared,

and plated of service. The quote above states that the kitchen is the main part in a

food production service. The kitchen is a place where the process of receiving,

storing, preparation and finally served.

According to Eugene Pauli (1979:7),“Food is very perishable and because

of its delicacy it is susceptible and it needs to be handled, packed, and stored with

care.” From the quote above, there are three important parts in food processing i.e.

the processing, packaging, and food storage.

In order to get a good meal, one thing that required is the procedure for the

food storage. Paul R. Dittmer (2003: 146) wrote thatthe standard established for

storing food should consist of five concerns: facilities and equipment condition,

foods arrangement, facilities locations, storage areas security, and stored foods

dating and pricing label. This quote explains that the storage of food ingredient

requires five principles i.e. the conditions of food ingredients store, arrangement of

perishable food ingredients that includes FIFO system, pre-positioning of food

storage, food storing security, and date labeling on food ingredients in the storage.

The author found the absence of those principles at Yufeto Catering Bandung as

the result the number of spoilage perishable products.

In general, the basic food ingredient is classified into two, perishable and

groceries food ingredients. Groceries is food that has a durability and long periods

of use as dictated by Wiley (2009: 231),“Non-perishable are those food item that

have a longer shelf life”. While perishable food ingredient is fresh food and has a

short period of storing, “Perishables are those item typically fresh foods that have

a comparatively short useful life after they have been received”.

Storage of perishable and groceries food ingredients are different.

Groceries are generally stored in dry storage where the storage of dried foods that

are not potentially as risky food. It is the same as that written by David McSwane,

et.al. (2001: 128) that dry storage is typically used to store less perishable items

and foods that are not potentially hazardous foods. While perishable food

ingredients generally stored in the cold storage as a place to store perishable food

ingredients as dictated by David McSwane et.al.(2001: 139) “Most harmful

microorganisms start to grow at temperatures above five degrees Celsius”.

Therefore, it only makes sense to store potentially hazardous and perishable foods

in cold storage at five degrees Celsius or below.

According to David McSwane, Nancy Rue and Richard Linton (2001:

130):

“Some important procedures for cold storage of perishable are listed below: 1. Rotate refrigerated and frozen foods on a first in, first out (FIFO) basis. Store

foods in covered containers that are properly labeled and dated. 2. Store foods in refrigerated and freezer storage areas at least six inches off the

floor. Space products to allow the cold air to circulate around them. 3. Store raw products under cooked or ready-to-eat foods to prevent cross

contamination. 4. When storing raw animal foods always store poultry on the bottom shelf,

ground beef and pork on the middle shelf, and fish, eggs, and other red meat products on the top shelf”.

The citation stated about the importance of perishable food ingredientsstorage to

use the FIFO (first in first out) system and include a date labeling on every item in

the store and procedures of perishable food ingredients storage and the proper

handling over the perishable food storing arrangement

According to the first observations that the author has done at Yufeto

Catering Bandung, the author found spoilage of perishable product related to the

procedures of perishable food storing system. Compare to a theory stated by

Berger and Parenteau (2010:34) that, “Foods should be rotated using the first in

first out system (FIFO) system. FIFO means the first product that you put in

storage should be the first product you take out. This way you assure the oldest

items are used first and the newest items are used last.” It has not been the FIFO

systems implemented at Yufeto Catering Bandung. Besides that, the author also

found the absence of date labeling that should be applied on food ingredients at

Yufeto Catering Bandung as a second presumption that caused a number of

perishable spoilage. According to the theories discussed, food ingredients which

do not have a date labeling system will affect the system of food ingredients

storing process. Stated by Dittmer (2003:130), “It is desirable to date items as they

are put away on shleves, so that the store room clerk can be certain of the age of

all items and make provision for their used infrequently”.

Following the previous citation above that stated by David McSwane et.al.

(2001:130) “Store foods in refrigerated and freezer storage areas at least six inches

off the floor.” Space products to allow the cold air to circulate around them, the

author found the absence of regular space of food storages in refrigerators and cold

storage at Yufeto Catering Bandung that might affect the sufficient need of air

circulation in a perishable storage and caused the spoilage. This theory refers to

the air circulation inside the cold storage when the space exceeds the maximum

capacity will lower the storing temperature that caused the spoilage. Neat

arrangement is also needed to ease the taking process of perishable ingredients that

will be used as stated by Costas Katsigris and Chris Thomas (1999:273) “Because

most kitchens have too much or too little refrigerated space at the proper location

to meet their needs, you must first decide how much capacity you need, and then

determine where to locate it which gathered in one reachable area. Often, several

smaller units, carefully placed, are preferable to one giant refrigerator.”

Gisslen (2010:28)“Keep shelves and refrigerators clean. If raw and cooked

foods must be kept in the same refrigerator, keep cooked foods above raw foods. If

cooked foods are kept below raw foods, they can become contaminated by drips

and spills. Then, if they are not to be cooked again before serving, they may be

hazardous.” The author uses this citation as a comparison between Gisslen’s

theory and real condition that stated about proper separation of ready-to-eat-food

and raw meats storing that should be applied at Yufeto Catering Bandung after the

author found the number of spoilage contribution that might be caused by the lack

of awareness to separate the ready-to-eat food from raw products.

National Restaurant Association Educational Foundation (2002:5), “Store

cooked or ready-to-eat food above raw meat, poultry, and fish if these items are

stored in the same unit. This will prevent raw product juices from dripping onto

the prepared food and causing a food borne illness. Store raw meat, poultry, and

fish in the following order from top to bottom: whole fish, whole cuts of beef and

pork, ground meat and fish, whole and ground poultry”.Following the citation

about raw products storing guidance, the author also found the irregularity system

of storing raw products which merge altogether with half prepared products,

cooked products, and processed herbs and spices in the storage area of Yufeto

Catering Bandung where the incorporation of a storage area that is not based

classification sustains the cross contamination that might caused the spoilage.

The author found some food ingredients which contribute a large influence

to the decay percentage of the base perishable food ingredients can be seen from

decay data of perishable food ingredients at Yufeto Catering on Table 1.

TABLE 1

AMOUNT OF SPOILED PERISHABLE FOOD INGREDIENTS AT YUFETO CATERING BANDUNG

January– May 2016 Month Items Meat Poultry Seafood Vegetable

Janu

ary

PT(Rp) 98,325,000 37,800,000 45,900,000 68,400,000Qty(Kg) 705 900 900 1,800SA(Kg) 21.5 45 18.9 45

% 3.0 5.0 2.1 2.5SN(Rp)

2,949,750

1,890,000 963,900 1,710,000

February

PT(Rp) 105,075,000 46,200,000 45,900,000 72,200,000Qty(Kg) 755 1,100 900 1,900SA(Kg) 20 60 17 50

% 2.6 5.5 1.9 2.6SN(Rp)

2,731,950

2,541,000 872,100 1,877,200

March

PT(Rp) 115,650,000 50,400,000 43,350,000 70,300,000Qty(Kg) 810 1,200 850 1,850SA(Kg) 23 50 0 41

% 2.8 4.2 0.0 2.2SN(Rp)

3,238,2002,116,800 - 1,546,600

TABLE 1

(CONTINUED) Month Items Meat Poultry Seafood Vegetable

April

PT(Rp) 81,000,000 37,800,000 40,800,000 60,800,000Qty(Kg) 600 900 800 1,600SA(Kg) 10 30 0 43

% 1.7 3.3 0.0 2.7 SN(Rp)

1,377,000

1,247,400 -1,641,600

May

PT(Rp) 102,150,000 29,400,000 45,900,000 53,200,000Qty(Kg) 710 700 900 1,400SA(Kg) 9 21 10 40

% 1.3 3.0 1.1 2.9SN(Rp) 1,327,950 882,000 504,900 1,542,800

NB: PT=PurchaseTotal,Qty=Quantity,SA=SpoilageAmount,SN=SpoilageTotal,%=Percentageofspoilage

Source : Kitchen Head of Yufeto Catering 2016

United States Department of Agriculture (2009: i) “The new estimates, when

incorporated into the ERS Loss-Adjusted Food Availability data, had little impact

on aggregate per capita food loss estimates in 2006 because the new estimates

were, on average, close to the previous loss assumptions. The new estimates

increased annual per capita estimates of fresh fruit available at the retail level by

0.6 percent, 2.7 percent for fresh vegetables, and 2.7 percent for fresh meat,

poultry, and seafood.”Meanwhile the spoil tolerance of perishable food ingredients

amounted to less than+2% of the total purchase.

Based on the data above, the author suspect that the problem in the way of

food ingredients storage at Yufeto Catering Bandung there are the absence of

FIFO system applied, the lack of perishable food arrangement space, the

inappropriate separation between ready-to-eat food and raw products, and the lack

of prepositioning of classified raw animal products storage. Thus the

authorconducted research and compiled this final paper with the title STORING

OF PERISHABLE FOOD INGREDIENTS AT YUFETO CATERING

BANDUNG.

B. Problem Identification

The author divides the problem into four pieces of problemidentification. The

identification of the problem in question is as follows:

1. How the FIFO system isapplied in thestoring procedures of perishable

food ingredients at Yufeto Catering Bandung?

2. How is the perishable ingredients arrangement space at Yufeto

Catering Bandung?

3. How is the separation of ready-to-eat food and raw products in the

storing of perishable ingredients at Yufeto Catering Bandung?

4. How is the preposition of classified raw food products storage at

Yufeto Catering Bandung?

C. Research Purposes

a. Formal Purpose

Submitted as a partial fulfillment on the requirement for

getting The Diploma III Degree Program in Bandung Institute of Tourism.

b. Operational Purpose

- To develop the author’s ability to apply the FIFO (First In First Out)

system of perishable food ingredients storing.

- To develop the author’s ability to arrange the storing procedures of

perishable food ingredients and make a space for sufficient air

circulation.

- To develop the author’s ability to separate the raw products from

ready-to-eat food.

- To develop the author’s ability to arrange the preposition of classified

raw products

D. Research Methodology and Data Collecting Techniques

1. Research Methodology

In this thesis, the author uses quantitative descriptive research method.

The method is apply to food ingredient storing where the author transforms the

collected data into specific number that referred into the problem identification.

According to Sokhi Huda (2008: 13) that descriptive research method is,

“Penelitian dengan melukiskan keadaan subyek (seseorang, lembaga,

masyarakat dan lain-lain) berdasarkan fakta-fakta yang tampak sebagaimana

apaadanya, metode deskriptif bersifat menemukan fakta kemudian memberikan

penafsiran terhadapnya“, meaning the study that was conducted to determine

the value of independent variables and facts, without making comparisons or

connections between one variable with another variable but creating an

assumption. Along with this research method the author aimed to collect data

regarding the actual conditions of food ingredient storing at Yufeto Catering

Bandung. The author found that a high number of spoiled perishable food

ingredients at Yufeto Catering Bandung. This is assumed to be caused by the

perishable food ingredients storing system that cause continuously decay to

food ingredients and increase data of spoiled food ingredients. This will

certainly cause financial losses for the catering. The author formulates the

alleged cause of the problem because no proper procedures of perishable food

ingredients storing were applied at Yufeto Catering Bandung. The author

processes using Guttman method that uses a binary question to get an answer as

what stated by Neil Salkind from https://www.utdallas.edu/~herve/abdi-

GuttmanScaling2010-pretty.pdfthat “Guttman scaling is applied to a set of

binary questions answered by a set of subjects”.Here is the formula the author

uses to measure the results of data from questionnaires that have been

distributed:

Source :Sugiyono, Metode Penelitian Bisnis (2004:91)

The author directed the research into several aspects of structuring the

perishable food ingredients storing system, FIFO procedures in perishable food

ingredients storing system, and date labeling procedures in perishable food

ingredients storing system. After obtaining the percentage yield by using the

formula above, the author uses the following scale:

(1 x YES answer)+(0 x NO answer) X

100% (Number of Question x N)

Low Good

0% 50%

100%

If the result of calculation lies between 0% and 50% then the results of

the data classified into the “Low” category and if the result of calculation lies

between 51% to 100%, the results of the data classified into the “Good”

category.

2. Data Collecting Techniques

Data collecting techniques applied by the author to obtain the

data corresponding to the data source is as follows:

a. Observation

The author conducted research by observing the activities that take

place at Yufeto Catering Bandung to acquire the data. Nasution (2006: 106)

wrote that, “Data observasi berupa deskripsi yang faktual, cermat dan

terperinci mengenai keadaan dilapangan, kegiatan manusia dan situasi

social serta konteks dimana kegiatan-kegiatan itu terjadi”.Which is mean

that observation data in the form of a factual, accurate and detailed

description on the study object location, human activity and social situation

as well as the context in which the activities occurred. Through this method

the authors make observations and collect the necessary data at Yufeto

Catering Bandung. The author made observations in perishable food

ingredients storage and supervision to any employee who store and take the

perishable food ingredients. The author found the lack of procedures in the

storing procedures of perishable food ingredients so that employees

irregularly store the perishable food ingredients. In addition to the lack of

storing procedures, the author also found that no date labeling procedures

were applied on any new perishable food ingredients stored in a storage

area. Employees take perishable foodingredients randomly because no date

labeling was applied on any ingredients and no FIFO procedures were

applied.

b. Interview

In Aifuddin’s opinion (2012:131), “Metode pengambilan data

dengan cara menanyakan sesuatu kepada seseorang atau kelompok yang

menjadi informan atau responden, caranya dengan bercakap-cakap secara

tatap muka.”Means the interview is a process of interaction and

communication to obtain information for research purposes by questioning

and answering an interview using an interview guideline. The authors

conducted interviews to obtain data and information in the perishable food

storage at Yufeto Catering Bandung. The author conducted interviews with

the head of the kitchen, Mr. Dani, to know the storage procedures of food

ingredients at Yufeto Catering Bandung to be used as supporting data from

this case. Interviews were also the authors doto find out information and a

general description of the problem in order to get a solution from the

problem that is formulated by the author abouton the structuring of the

FIFO procedures in perishable food ingredients storing system, the

perishable food ingredients arrangement space, separation between ready-

to-eat food and raw products storage in perishable food ingredients storing

system, and the preposition of classified raw products in perishable food

ingredients storing sytem.

c. Questionnaire

The questionnaire is a technique of data collecting conducted by the

author by spreading a series of written questions to a group of people to

determine the response of a thing that the author researched. It is the same

as described by Waluya (2007: 95),“Kuesioner adalah alat pengumpul

data untuk kepentingan penelitian. Kuesioner digunakan dengan cara

mengedarkan formulir yang berisi beberapa pertanyaan kepada beberapa

objek untuk mendapatkan tanggapan secara tertulis”. He stated that the

questionnaire is a data collection tool for research purposes. The

questionnaire used in a way to circulate a form containing a few questions

to some of the objects to get a written response. In this study the author

distributed questionnaires to eight kitchen staffs and the head of the kitchen

to obtain data and information in the perishable food storage at Yufeto

Catering Bandung. The results of the questionnaire are used by the author

as supporting data that can help to be a solution to the problems that the

author has found on the procedures of perishable food storage. The

questionnaire that the author share asked about some problem that the

author has found on the structuring of the FIFO procedures in perishable

food ingredients storing system, the perishable food ingredients

arrangement space, separation between ready-to-eat food and raw products

storage in perishable food ingredients storing system, and the preposition

of classified raw products in perishable food ingredients storing sytem.

d. Literature Study

Zeid(2004: 3) state that,“Studi kepustakaan adalah serangkaian

kegiatan yang berkenaan dengan metode pengumpulan data pustaka,

membaca dan mencatat serta mengolah bahan penelitian.”. Means the

literature study is the theoretical foundation of the research problems that

shows the breakdown point. The authors apply the literature data search

methods in the preparation of Final Paper to get a theoretical basis relating

to the storage method of perishable food ingredients. Thus the foundation

of this theory can support the author to find solutions to solve the problems

that occurred at Yufeto Catering Bandung.

E. Location and Research Period

1. Research Location

The author took a study object location at Yufeto Catering Jalan Kasungka

no. 3 Rancakendal, Bandung.

2. Research Period

The author does this research for six months, starting in January 2016 until

June 2016.

CHAPTER II

YUFETO CATERING OVERVIEW

A. A Brief History of Yufeto Catering Bandung

Yufeto Catering Bandung is catering service that was founded by Mrs.

Hendrawati Adji or commonly known as Mrs. Wati. In 1972 she begun to start

small“meal box” business where their first customers is a boarding students,

employees of BNI Bank and Panin Bank which at that time are the loyal

customer of her small catering business. Until one day, she could make at least

100 packs per day that she produced all by herself, even sometimes her husband

and children also involveto give some help for her.

By the year of 1980, she had to stop her “meal box” business because Mrs.

Wati should move to Japan to follow her husband who is at that time studying

while working there. In Japan, she worked as a dishwasher in a local Japanese

restaurant. Because her talent and her hobby to cook, she learned to make

Japanese cuisine which assisted by the chefof the restaurant.

After 3 years staying in Japan, she returned back to Indonesia with her

family. Armed by cooking knowledge she gained in Japan, she decided to

continue her catering business which has been pioneered for 8 years. No longer

had “meal box” business, but she started a larger catering business, and Yufeto

Catering is the name chosen as the company name. Yukie, Fery, and Tony are the

names of her three children were used as inspiration in starting her new catering

service business called "Yufeto".

Adapting Mrs. Wati’s cooking experience while she was staying in Japan,

Yufeto Catering is expanding the Oriental style menu creation especially

Japanese culinary style. Offering a new option of food selection to their clients is

her marketing strategy. Japanese has a healthy sense in every term of their food.

Now, Yufeto Catering is handling various events such as wedding event,

family party, seminar and all events that needed their catering service. Yufeto

Catering is owned by herself and her three sons who completely manage all

operational management in this company. For more than three decades Yufeto

catering has contributed in the culinary industry. Their service commitment to

keep growing brings Yufeto Catering become one renowned catering services in

Bandung.

B. Location and Facilities of Yufeto Catering Bandung

1. Location

Yufeto Catering Office is located at Jalan Dr. Slamet No. 35, Cipaganti, and

Bandung. Meanwhile, Yufeto Catering Production House is separated from

the office and located at Jalan Kasungka No. 3, Rancakendal Bandung.

2. Facilities

The Facilities of Yufeto Catering Bandung is important to support the catering

activities. The facility which is owned by Yufeto Catering is :

a. Office

Yufeto Catering Office is operated as a place to host their clients where all

transaction is negotiated. This office yet separated from their production

house to keep the comforts of their clients.

b. Production House

Production House is located quite far from the office, at Jalan Kasungka

no.3 Rancakendal Bandung. This Production House is functioned as a main

kitchen where all storing, preparation and production process be done.

c. Storage Room

Yufeto Catering Bandung has a storage room inside their Production House

which functioned as a storing room of dry ingredients.

d. Mass

Yufeto Catering Bandung also has a Mass Room located in a same building

with the Production House to facilitate their staff’s accommodation.

e. Warehouse

The warehouse also located at Jalan Kasungka no. 3 Rancakendal

Bandung. Yufeto Catering uses the warehouse to store their equipments yet

for food production operational, serving equipments and also decoration

goods.

f. Decoration

Yufeto Catering has a high commitment to be a one stop-catering provider

by developing their service not only to serve a catering service but also

providing a decoration service.

g. Delivery Transportation

Yufeto Catering Bandung facilitated with a Medium Cargo Car and a van

to load and deliver all ready-to-cook food preparation to the place of

client’s event is held.

C. Organizational Structure of Yufeto Catering Bandung

Organization is an important component that supports a system of an

industry, especially a food production industry. According to Miftah Thoha’s

statement (2005: 48)“Organisasi adalah kolektivitas orang-orang yang bekerja

sama secara sadar dan sengaja untuk mencapai tujuan tertentu. Kolektivitas

tersebut berbatas, berstruktur an beridentitas yang dapat dibedakan dengan

kolektiitas-kolektivitas lainnya.”. Means that the organization is a collectivity of

people who work together consciously and deliberately to achieve certain goals.

The collectivity is bounded, structured and identified that can be distinguished

from other collectivities. Yufeto Catering Bandung also applied this type of

organizational system who run their company. Start from the highest hierarchy is

occupied by the owner which consists of four persons. They are Mrs. Wati Adji

and her three sons, Mr. Yukie, Mr. Fery and Mr. Tony. Furthermore, the

management position is handled by three divisions. There are Operational

Manager, Finance and Marketing Department which each division supervise a

lower divisions. Here is the complete organizational structure in the Yufeto

Catering Bandung:

PICTURE 1

ORGANIZATION CHART OF YUFETO CATERING BANDUNG

Source : Management of Yufeto Catering Bandung, 2016

Here the author describes the chart of the positions and the number of

employees at Yufeto Catering Bandung as follows:

TABLE 2

POSITION AND NUMBER OF EMPLOYEES AT YUFETO CATERING BANDUNG

POSITION NUMBER OF PERSON Owner 4

Operational Manager 1 Marketing & Wedding Dept. 1

Finance 1 Head Chef 1

Cook 5 Cook Helper 2

Logistic 4 Source : Management of Yufeto Catering Bandung2016

The working system that is applied by Yufeto Catering Bandung is six

working days and one day off. Yufeto Catering Bandung has office hours from

10.00 - 18.00. Meanwhile in the Production House, Yufeto Catering Bandung

does not apply a regular working hours to employees and require employees to

work on the operational hours of the catering due to the requirement of

production activity based of the event schedule.

Each employee of Yufeto Catering Bandung has their own job desk and

responsibilities of their position as follows:

1. Owner

a. Receiving the finance report every month.

b. Reviewing the number of clients and events per month.

c. Taking a decision of every problem happens in the organization.

d. Discussing with the Kitchen Operator to create a menu and

products.

e. Controlling the production activity due the events.

2. Operational Manager

a. Controlling the catering operational and working system.

b. Making a monthly company report for owner.

c. Receiving and handling complaints and compliments from the

clients.

d. Making an event schedule and reminder of event to the production

staff.

3. Head Chef

a. Creating a working plan.

b. Developing a menu.

c. Supervising the production process.

d. Making a working schedule for kitchen staff.

e. Maintaining the food quality.

f. Creating a working and kitchen activities report.

g. Deciding the purchasing report.

4. Cook

a. Preparing food ingredient to cook.

b. Producing the food product following the menu.

c. Maintaining the kitchen and entire production house.

5. Cook Helper

a. Helping the cook to prepare the ingredients.

b. Run a double role due the hectic event.

c. Taking a responsibility of each product during the event.

6. Logistic

a. Making sure all equipments and needs of production and decoration

crew during the event.

b. Delivering and carrying all equipments, food ingredients and other

needs from production house to event location.

c. Inventorying and taking a responsibility of all company’s assets.

7. Marketing & Wedding Department

a. Making a negotiation with client.

b. As a mediator between client as a costumer and kitchen staff as a

product presenter.

c. Doing a marketing strategy of selling.

d. Planning a schedule to have a meeting with client.

8. Finance

a. Receiving payment from the clients.

b. Adjusting production cost and food cost.

c. Controlling the salary for employees every month.

d. Keeping all company assets in a form of bank notes and bank

account.

e. Reporting the monthly finance report to owner.

Here the author describes the chart of cook’s educational background at

Yufeto Catering Bandung:

TABLE 3

COOK’S EDUCATIONAL BACKGROUND OF YUFETO CATERING

Education Amount Percentage (%)

Junior High School 2 2.5

Senior High School 4 5

Vocational High School 1 12.5

D3 Diploma 1 12.5

Source : Kitchen Head of Yufeto Catering Bandung, 2016

D. Overview About FIFO System Applied in The Storing of Perishable Food

Ingredients at Yufeto Catering Bandung.

All perishable food ingredients that stored should be using FIFO (First

in First out) system. This system explains that the first perishable ingredients in

the store must be first used due the taking of food ingredients. By applying this

way, it can be ascertained that perishable foods will be stay fresh longer in the

storage area.Perishable food ingredients will be first used compares to the old

stored food ingredients. As what Berger dan Parenteau said (2010:34) “Foods

should be rotated using the first in first out system (FIFO) system. FIFO means

the first product that you put in storage should be the first product you take out.

This way you assure the oldest items are used first and the newest items are

used last”.

Without using the FIFO system and the lack information that employees

store the new perishable food ingredientsin front of the old stored perishable

food ingredients will allow the old stored perishable food ingredientsto rot

before they could be used. This case had been stated by Dittmer dan Keefe

(2009:142) that, “If this procedure is not followed and those who store foods

are permitted to put new food in front of old food on shelves, the chances are

increased that the older items will spoil before they used”.

FIFO is actually not difficult to understand. This system has the

objective of efficiency in food storage with the principle of taking the old stored

perishable food ingredients compares to the new perishable food ingredients.

By applying an appropriate FIFO system will prevent the wasted perishable

food ingredients that could be used to be another product that has an economy

value. This will help the perishable food ingredients to be not easily

decomposed and no wasting ingredients or money that might be useful for other

thing.

The FIFO system must follow some principles such as storing new

perishable food ingredients behind old stored perishable food ingredients. The

old stored perishable food ingredients should be moved to the front position. In

every use of perishable food ingredients must use the old stored food

ingredients first thatstored in a container and give a label dateat all stored

perishable food ingredients. Brown (2005:329) has stated that:

The FIFO method use these principles: - New items go to the back and on the bottom - Older item move to the front and to the left - In any part of Restaurant, thefirst item used should always be the

oldest - Date and mark everything.

It is important to always give the labeling on the containers that contains

the prepared perishable food ingredients. This is a part of FIFO systemthat

helps to check the age of the perishable food ingredients in order to simplify

the monitoring program towards the stored perishable food ingredients. Dittmer

(2003:130) stated that“It is desirable to date items as they are put away on

shelves, so that the store room clerk can be certain of the age of all item and

make provision for their used infrequently”.

Regular monitoring should be applied to control anyhow there is a spoiled

perishable ingredient. The old stored perishable ingredients also can be first

used so that gives a space to the new perishable ingredients. Dittmer has stated

his book (2003:130) that,“The store room keeper should repeatedly monitor the

stock frequently to ascertain which item are old-stored and then inform their

kitchen head, so that item can be put on the menu before they spoil”.

Labeling on perishable food ingredients would help to clarify and

regulate the rotation of perishable food ingredients. Appropriate rotation of

perishable foods will help to provide the best food and prevent food-borne

illness. Proper labeling date will show the time of its life of perishable food

ingredients. The correct labeling of all covered food products can help you

rotate proportioned and prepped food stored in your food business. Rotation is

essential in serving the best product possible and preventing food-borne illness.

Proper date and time labeling indicates the safe shelf life of perishable

food.Actually, the FIFO system is easy to understand. The main concept of the

FIFO system is a rotation process of perishable food ingredients that ensures

the used perishable food ingredients is an old stored perishable food ingredients

that should be first used before a new stored perishable food ingredients. This

system can decrease a number of spoilage and also save space and cost that

used to purchase the perishable food ingredients.

Here the author shows the processed questionnaire data of cook

responses at Yufeto Catering Bandung about FIFO system application in the

storage of perishable food ingredients at Yufeto Catering Bandung:

TABLE 4

FIFO SYSTEM APPLICATION IN THE STORING OF PERISHABLE FOOD INGREDIENTS ATYUFETO CATERING BANDUNG

(N = 8)

NO STATEMENT ANSWER YES % NO % T %

1 FIFO System application in storing of perishable ingredients is applied

4 50 4 50 8 100

2 The new perishable ingredient stored behind the old stored ingredients

3 37.5 5 62.5 8 100

3 The old stored ingredient is being first used before the new stored ingredient

5 62.5 3 37.5 8 100

4 Label mark is being used at the time of storing the perishable ingredients

3 37.5 5 62.5 8 100

5 Perishable ingredients is taken according to the date on labeling system

3 37.5 5 62.5 8 100

TOTAL 18 22 40 Source: Questionnaire, June 2016.

According to the author’s observation report regarding the use of FIFO system

in the storage of food in the Yufeto Catering Bandung, the author found the absence

of FIFO system application in the storing of perishable food ingredients and the lack

of concern for the FIFO system in the storage of perishable food ingredients.

The data that author gets from the questionnaire above, if the author processes

using Guttman method that uses a binary question to get an answer. Here is the

formula the author uses to measure the results of data from questionnaires that have

been distributed:

Source :Sugiyono, Metode Penelitian Bisnis (2004:91)

After obtaining the percentage yield by using the formula above, the

author uses the following scale:

Low Good

0% 50% 100%

If the result of calculation lies between 0% and 50% then the results of

the data classified into the “Low”category and if the result of calculation

liesbetween 51% to 100%, the results of the data classified into the “Good”

category.

From the author's observation resultregarding the use of FIFO system

application in the storage of perishable food ingredients at Yufeto Catering

Bandung, the author found 4 (50%) of employees do not apply the FIFO system

in perishable food ingredients storagemeanwhile the rest 50% of employees

already apply the FIFO system. The lack of oversight in the storage of

(1 x YES answer)+(0 x NO answer) X

100% (Number of Question x N)

perishable food ingredientsmake employees often store perishable food

ingredientsrandomly that make the old stored perishable food ingredients are

unused and left the spoilage of old stored perishable ingredients cumulation.

E. Overview About The Perishable Food Arrangement Space at Yufeto

Catering Bandung

The arrangement of perishable food ingredients is very important in the

storingof perishable food ingredients. Some factors to consider in organizing

perishable food ingredients are preparing the most needed perishable food

ingredients to be readily available, specify a storage area for each perishable

food ingredients, and pay attention to perishable food ingredients rotation. It is

as described by Paul R. Dittmer (2003:128) that stated,“The factors involved in

maintaining a proper internal arrangement of foods ingredients include keeping

the most-used items readily available, specify locations for each item, and foods

stock rotation”.

The arrangement of perishable food ingredients should be arranged

neatly and fairly to fill the capacity of storage. Because if the employees do not

follow that way, this could lead the employee's erred in taking perishable food

ingredients that should be used first. Jack. E. Miller dan David. K. Hayes

(2000:41) that, “Never overload refrigerators or freezers. This is not only can

result in difficulty in finding items, but may causes carryovers to be lost in the

storage process, if not stored and labeled properly”.

The appropriate use of equipment in the storing of perishable food

ingredients can help maintain the durability of perishable food ingredients and

also clean up the existing arrangement of perishable food ingredients in storage

space.In addition to the proper use of equipment, perishable foods ingredients

should be protected as much as possible from other perishable foods contact to

avoid contamination, pollution and odor transmission that might transmitted

from other perishable food ingredients. This has been stated by

Marchiony(2004:17) that “Cover all foods to prevent cross-contamination,

drying out, and the absorption of smells”.Based on the citation above about the

appropriate use of the equipment and protect perishable food ingredientsare

very useful in storing perishable food ingredients to maintain the durability of

perishable food ingredients and also contamination-free.

The spacing between perishable food ingredients and floor of perishable

food ingredients storage room is needed to maintain good air circulation and

avoid the contamination that caused by direct contact of stored perishable food

ingredients to the floor. The distance between the perishable food ingredients to

perishable food ingredients storage roomshould at least within six inches or

15.24 centimeters.Stated by David McSwane, et.al.(2001:130), “Store foods in

refrigerated and freezer storage areas at least six inches off the floor.Space

products to allow the cold air to circulate around them”. This theory explains

that the use of the shelves in the storing of perishable food ingredients is needed

to maintain air circulation.

Neat arrangement is also needed to ease the taking process of perishable

ingredients that will be used as stated by Costas Katsigris and Chris Thomas

(1999:273) “Because most kitchens have too much or too little refrigerated

space at the proper location to meet their needs, you must first decide how

much capacity you need, and then determine where to locate it which gathered

in one reachable area. Often, several smaller units, carefully placed, are

preferable to one giant refrigerator.”Based on the theories above the shelf and

distances in the arrangement of perishable food ingredients is essential to

maintain air circulation in perishable food ingredients storage to avoid the cross

contamination that affect the spoilage of perishable ingredients.

Here the author shows the processed questionnaire data in the table

about the cook responses due the storing of perishable food ingredients in the

Yufeto Catering Bandung.

TABLE 5

THE PERISHABLE FOOD INGREDIENTS ARRANGEMENT SPACEAT YUFETO CATERING BANDUNG

(N = 8)


1 Perishable food that has the potential for contamination with other perishable food is separated

4 50 4 50 8 100

2 Given space between each perishable food ingredients issufficient for the air circulation in the storage

2 25 6 75 8 100

3 Air circulation in perishable food ingredients storage is

2 25 6 75 8 100

sufficient 4 The distance between the

floor and perishable food storage is sufficient for air circulation

2 25 6 75 8 100


From the author's calculation result regarding the perishable ingredients

arrangement space in the storage of perishable food ingredients at Yufeto Catering

Bandung, the author found 50% of employees understand to store perishable food

that has the potential of contamination separately. But there are 75% of

respondents do not aware to give a sufficient space between each perishable food

ingredients for air circulation space giving in perishable food ingredients storage.

This problem caused by the lack of knowledge about giving a space to allow air

circulation inside the cold storage. The employees are get used to store all products

altogether in a same place and fill as much as an empty space to be placed. The

lack of oversight in the storage of perishable food ingredients make employees

often store perishable food ingredients randomly that make the maximum exceed

of storage capacity reached and reducing the availability of sufficient space for air

circulation rotation that caused spoilage of perishable ingredients.

F. Overview About The Separationof Ready-To-Eat Food and Raw Products

In The Storing of Perishable Food Ingredients at Yufeto Catering

Bandung

In culinary industry, the availability proper storing system of cold

storage is important to maintain the quality of perishable product that will be

used due the production activity. Handling of such good quality product must

be determined by the storage layout and arrangement of perishable food

ingredients to prevent or at least minimize the probabilities of cross

contamination that might affect the stored products and degrade the good

quality of raw products.

The storing of perishable food ingredients, the arrangement between the

ready-to-eat food ingredients and raw food should be set aside, the ready-to-eat

food should be stored above all raw food ingredients. If perishable food

ingredients is not stored properly, it will cause decay to perishable food

ingredients because of contamination. Example of perishable food ingredients

that should be stored under ready-to-eat foods are a whole fish, whole meat,

minced meat and fish, and poultry at the bottom section of shelves. Mentioned

by Gisslen (2012:28) “Keep shelves and refrigerators clean. If raw and cooked

foods must be kept in the same refrigerator, keep cooked foods above raw

foods. If cooked foods are kept below raw foods, they can become

contaminated by drips and spills. Then, if they are not to be cooked again

before serving, they may be hazardous.”

TABLE 6 THE SEPARATION BETWEEN READY-TO-EAT FOOD AND RAW

PRODUCTS IN THE STORING OF PERISHABLE FOOD INGREDIENTS AT YUFETO CATERING BANDUNG

(N = 8)

NO STATEMENT ANSWER YES % NO % TOTAL %

1 Shelves and refrigerator are clean.

8 100 0 0 8 100

2 The preposition of ready-to-eat food and raw products are separated

8 100 0 0 8 100

3 Ready-to-eat food is stored at the top of perishable food storage

8 100 0 0 8 100

4 Raw products are stored under the cooked or ready-to-eat food of perishable food storage

8 100 0 0 8 100


From the author's observation result regarding the separation between ready-

to-eat food and raw products in the storing of perishable food ingredients at

Yufeto Catering Bandung. The author found 100% of employees understand

about preposition of the raw products should be stored,most employees do the

separation between ready-to-eat food and raw products properly. In this case,

the author does not meet the deviation of separation procedure compare to the

expert’s theory about separating the ready-to-eat food and raw products.

G. Overview About The Preposition of Classified Raw Food Products Storage

at Yufeto Catering Bandung

Beside to be separated from ready-to eat food, raw food products must

also be stored in accordance of each classification. This system is applied to

avoid different product contamination, for example seafood contaminates meat

product that might change the meat smell become seafood like smell, etc.

According to David McSwane, et.al.(2001: 130) that “When storing raw

animal foods always store poultry on the bottom shelf, ground beef and pork on

the middle shelf, and fish, eggs, and other red meat products on the top shelf”.

Explained that poultry, ground beef, pork, fish, eggs and other red meat

products must be stored in different place according to each classification.

Mentioned by National Restaurant Association Educational Foundation

(2002:5), “Store cooked or ready-to-eat food above raw meat, poultry, and fish

if these items are stored in the same unit. This will prevent raw product juices

from dripping onto the prepared food and causing a food borne illness. Store

raw meat, poultry, and fish in the following order from top to bottom: whole

fish, whole cuts of beef and pork, ground meat and fish, whole and ground

poultry”. The citation above explains that beside to separate the ready-to-eat

food, perishable ingredients should be stored separately according to each

classification to avoid raw product juices or water from dripping and

contaminate other products and causing a food borne illness.

Here the author shows the processed questionnaire data of cook responses

about the prepositioning of classified raw food products storage at Yufeto

Catering Bandung:

TABLE 7 THE PREPOSITION OF CLASSIFIED RAW PRODUCTS STORAGE AT

YUFETO CATERING BANDUNG (N = 8)


1 The raw animal products stored in a separated

4 50 4 50 8 100

containers in a same refrigerator

2 The chiller and freezer to store chicken, meat, fish, eggs and other meats product are separated

1 12.5 7 87.5 8 100

3 Poultryisstored on the bottom of perishable cold storage (freezer and chiller)

8 100 0 0 8 100

4 Ground meatisstoredon the middle of perishable cold storage (freezer and chiller)

4 50 4 50 8 100

5 Red meats product, eggs and seafoodarestoredon the top of perishable cold storage

3 37.5 5 62.5 8

100 TOTAL 20 20 40

Source: Questionnaire, June 2016.

From the author's observation result regarding the prepositioning of

classified raw products storage in the storing of perishable food ingredients at

Yufeto Catering Bandung. The author found 4 (50%) of employees do not

knowthat the preposition of the raw productscontainers should be separated

when it stored in as same storageaccording to each classification. Then,

7(87.5%) of the respondents store chicken, meat, fish, eggs and other red meat

product in a same storage. Even though 8 (100%) of the respondents do a

correct way to store poultry products on the bottom part of the storage, but only

4(50%) of respondents who store ground meat in the middle part of cold storage

and only 3(37.5%) of the respondents store red meats product, eggs and seafood

on the top of perishable cold storage. This case caused by the lack of regulation

and system applied by the company. This problemassumed as one that causes

perishable ingredients spoilage in the storing of perishable food ingredients at

Yufeto Catering Bandung.

CHAPTER III PROBLEM ANALYSIS

A. Analysis of FIFO System Applied at Yufeto Catering Bandung

FIFO (First In First Out) is a system used to store any new perishable food

ingredients in front of the previously stored perishable food ingredients. This system

is intended to create an old stored perishable ingredient used beforehand so that it can

prevent or reduce the spoilage of perishable food ingredients in the perishable

ingredients storage according to the theory stated in Chapter II. According to the

questionnaire results in Table 4 No. 2 that 5 (62.5%) of respondents do not store the

new perishable ingredients behind the old stored ingredients. This is because not all

employees understand the FIFO system and not all employees follow the FIFO

system in the storage of perishable food ingredients.

From the author's observation result regarding the use of FIFO system

application in the storage of perishable food ingredients at Yufeto Catering Bandung,

the author found 4 (50%) of employees do not apply the FIFO system in perishable

food ingredients storage meanwhile the rest 4 (50%) of employees already apply the

FIFO system. The lack of oversight in the storage of perishable food ingredients

make employees often store perishable food ingredients randomly that make the old

stored perishable food ingredients are unused and left the spoilage of old stored

perishable ingredients cumulation. The application of FIFO system could help the

prevention of spoilage. Because by applying FIFO system, employees will be

automatically follow the proper system of perishable food storage to minimize the

probabilities of spoilage.

Meanwhile in other statement, 5 (62.5%) of the respondents state that they are

never store the new perishable ingredients behind the old stored ingredients. This case

caused by the employees’ habit to store a new received ingredients randomly. But

only 3 (37.5%) of the respondents who aware to use the old stored ingredients before

the new stored ingredients. Whereas, if the employees store the new perishable

ingredients behind the old stored ingredients this will help the employees to first used

the old stored perishable ingredients before it could not be used.

The author also found the absence of labeling at the time of storing the

perishable ingredients, there are 5 (62.5%) of the respondents not giving a date label

on the stored products. This problem caused by the lack of knowledge and the

absence of company regulation about the duty of using label at the time of storing

perishable ingredients. This problem also affect the retrieval process of perishable

ingredients without following the date that shown by the label. There are 5(62.5%) of

the respondents do not use the perishable ingredients according to the date on labeling

system. In application of FIFO, date label is very useful to provide product

information and marking each perishable ingredient that should be used first by the

expiration date or the receiving date.

Actually, the FIFO system is easy to understand. The main concept of the FIFO

system is a rotation process of perishable food ingredients that ensures the used

perishable food ingredients is an old stored perishable food ingredients that should be

first used before a new stored perishable food ingredients. This system can decrease a

number of spoilage and also save space and cost that used to purchase the perishable

food ingredients. Mentioned in the theory stated by Brown (2005:329).

According to the interview with the kitchen head of Yufeto Catering Bandung,

interviewee stated that there is no supervisor or store keeper that supervises due the

taking of perishable food ingredients from storage area. The employees who takes the

ingredients just following the recipe requisition due the taking of perishable food

ingredients without checking the label date and information about which ingredients

that has been stored for a long time and should be first used.

Here is how the author calculates the processed questionnaires in Table 4 that

the author collects from the cook and the kitchen head of Yufeto Catering Bandung

regarding FIFO system applied in the storing of perishable food ingredients:

(1 x 18) + (0 x 22) (5 x 8)

That result 45 % and filled into this scale :

Low Good

0% 45% 50% 100%

From the calculation result of processed questionnaire result that most of

employees who work at Yufeto Catering Bandung are lack of understanding the FIFO

system in the storing of perishable food ingredients. Main factor that causing the lack

of FIFO system knowledge is the absence of training and acknowledgement about

how to store the perishable food ingredients follows the FIFO system. Another factor

that complicate the perishable food ingredients retrieval because there is no employee

or supervisor that permanently take a responsibility as a store keeper to maintain the

x 100 %

taking process of perishable food ingredients so that the employees take the

perishable food ingredients randomly.

B. Analysis of The Perishable Food Arrangement Space at Yufeto Catering

Bandung

The perishable food arrangement space is one of important factor to keep the

durability and quality of each perishable food ingredients. Perishable food ingredients

that stored in the perishable ingredients storage should has a permanent place. In the

system of perishable food arrangement, the permanent storing place of perishable

food ingredients will simplify the employees to find and take the perishable food

ingredients. The author assumed this case by following the theory stated by Paul R.

Dittmer. According to the questionnaire result on Table 5 No.2 that 4 (50%) of

employees understand to store perishable food that has the potential of contamination

separately. This problem caused by the absence of proper arrangement and

regulations due the storing of perishable food ingredients.

But there are 6 (75%) of respondents do not aware to give a sufficient space

between each perishable food ingredients for air circulation space giving in perishable

food ingredients storage. This problem caused by the lack of knowledge about giving

a space to allow air circulation inside the cold storage. The employees are get used to

store all products altogether in a same place and fill as much as an empty space to be

placed. Then 6(75%) of the respondents stated that there are no sufficient distance

between the floor and perishable food storage for air circulation. The lack of

oversight in the storage of perishable food ingredients make employees often store

perishable food ingredients randomly that make the maximum exceed of storage

capacity reached and reducing the availability of sufficient space for air circulation

rotation that caused spoilage of perishable ingredients. Meanwhile, the sufficient air

circulation in the cold storage is needed to keep the temperature of cold storage

evenly and reach all ingredients stored in the storage.

By applying the correct and proper space arrangement of perishable ingredients

storage will affect the sufficient air circulation in the perishable ingredients storage to

keep the storage temperature and prevent the spoilage of perishable ingredients

caused by the insufficient of air circulation temperature. That is why the proper

arrangement of perishable ingredients storage space could affect the sufficient air

circulation. The author compares this case to the theory on Chapter II. According to

the questionnaire result on Table 5 No. 3 that 6 (75%) of respondents answered that

the air circulation in the perishable ingredients storage is not enough. This problem

caused by no space given between each ingredients storage to allow the air circulation

inside the cold storage and the storage exceed the maximum capacity without storing

the ingredients in a proper container that covered with a lid. Containers that used in

the perishable ingredients storage help to maintain the arrangement of perishable

ingredients. Potential hazardous perishable ingredients should be covered and stored

separately from other perishable ingredients. This case is adjusted to the theory stated

by Marchiony.



regarding the perishable food arrangement space system applied in the storing of

perishable food ingredients:

(1 x 10) + (0 x 22) (4 x 8)

That result 31.25 % and filled into this scale :

Low Good

0% 31.25% 50% 100%

From the calculation result of processed questionnaire that the author collected,

result that most of employees who work at Yufeto Catering Bandung are less

attention of the perishable ingredients arrangement space in the storing of perishable

food ingredients. Main factor that causing the less attention of the perishable

ingredients arrangement space is the absence of training and acknowledgement about

how to store and arrange the perishable food ingredients and make a space between

each containers for air circulation inside the cold storage.

C. Analysis of The Separation of Ready-To-Eat Food and Raw Products In

The Storing of Perishable Food Ingredients at Yufeto Catering Bandung.

The separation of ready-to-eat food and raw products must be applied due the

storing of perishable ingredients. This system is proposed to prevent the cross

contamination that caused the perishable ingredients spoilage. This case is adjusted to

the theory stated by Gisslen. According to the questionnaire result on Table 6 No. 2

that 8 (100%) of respondents answered that they are understand about how to separate

x 100 %

the preposition of ready-to-eat food and raw products. In this case, the author does

not found a serious problem in order a separation between ready-to-eat-food and raw

products in the storing of perishable food ingredients. They are equipped with the

sufficient knowledge to differentiate the ready-to-eat storage and raw product storage

to prevent the spoilage caused by cross contamination. This system also applied

naturally because of their self-awareness about cleanliness and food hygiene.

Each employee also put an awareness to keep the storage clean even though

there is a messy arrangement inside the perishable ingredients storage. The

employees also store each ingredient in a separate container. According to the

questionnaire result on Table 6 No. 4 that 8 (100%) of respondents answered that

they are store the raw products under the ready-to-eat products which stored in a

same refrigerator. Even though the containers they used is only a plastic bag, this way

is already run properly at least just to separate the raw products merge in a same

storage with ready-to-eat products. The preposition of ready-to-eat food and raw

products are separated answered by 8(100%) of respondents. This separation is

properly done by the employees in order to prevent the cross contamination. The

employees also put an attention of the cleanliness of shelves and refrigerator, as

reviewed by 8(100%) of the respondents that stated the cleanliness of their

refrigerator. Cross contamination not only caused by the storing of different raw

products that merge with ready-to-eat products but also caused by the unclean storage

media such as chiller and refrigerator. Regularly cleaning of shelves and refrigerator

are needed to prevent the cross contamination that cause the spoilage.



regarding the separation of ready-to-eat food and raw products applied in the storing

of perishable food ingredients:

(1 x 32) + (0 x 0) (4 x 8)

That result 100 % and filled into this scale :

Low Good

0% 50% 100%


result that most of employees who work at Yufeto Catering Bandung are good in

separating the ready-to-eat food and raw products in the storing of perishable food

ingredients. The scale indicates a high understanding of each employee about the

importance of separating the ready-to-eat food and raw products storage in order to

prevent the spoilage and also to keep the cleanliness and food hygiene.

D. Analysis ofThe Prepositioning of Classified Raw Food Products Storage In

The Storing of Perishable Food Ingredients at Yufeto Catering Bandung.

Not only the separation between ready-to-eat food and raw products, but also

the prepositioning of classified raw food products must be concerned. A same reason

about the importance of separating the ready-to-eat food and raw products is

proposed to prevent the cross contamination that caused the perishable ingredients

x 100 %

spoilage. This case is adjusted to the theory written by National Restaurant

Association Educational Foundation. According to the questionnaire result on Table 7

No. 1 the author found 4 (50%) of employees do not know that the preposition of the

raw products containers should be separated when it stored in as same storage

according to each classification. Then, 7(87.5%) of the respondents store chicken,

meat, fish, eggs and other red meat product in a same storage. This problem assumed

as one that causes perishable ingredients spoilage in the storing of perishable food

ingredients at Yufeto Catering Bandung. This case becomes the last indicator that

might be the main cause of perishable ingredients spoilage.

The author compares this case to David McSwane, et.al. theory. The citation

mentioned that poultry, ground beef, pork, fish, eggs and other red meat products

must be stored in different place according to each classification. This system should

be applied to avoid raw product juices from dripping onto the prepared food and

causing a food borne illness. Red meat, fish and eggs products should be stored on

the top shelf or part of storage, ground beef and pork on the middle shelf or part of

storage, and poultry on the bottom shelf or part of storage. According to the

questionnaire result on Table 7 No. 3 even though 8 (100%) of the respondents do a

correct way to store poultry products on the bottom part of the storage, but resulted

on Table 7 No. 4 and No. 5 that only 4(50%) of respondents who store ground meat

in the middle part of cold storage and only 3(37.5%) of the respondents store red

meats product, eggs and seafood on the top of perishable cold storage. This case

caused by the lack of regulation and system applied by the company. They tend to

store meats and other perishable ingredients randomly except poultry. This case

indicates the cross contamination from an irregular replacement of classified raw

products caused by the lack of acknowledgement about prepositioning the classified

raw products separately. As the separation issue to prevent the cross contamination,

the preposition of raw products storage according to each classification is intended to

prevent the cross contamination too. Each ingredient contains a different

contamination factor that might need a special handling to remove.



regarding the preposition of classified raw products storage in the storing of

perishable food ingredients:

(1 x 20) + (0 x 20) (5 x 8)

That result 50 % and filled into this scale:

Low Good

0% 50% 100%


result that most of employees who work at Yufeto Catering Bandung are low

attention of the preposition of classified raw products storage in the storing of

perishable food ingredients. They just stored the poultry in a proper place but store

other raw products randomly. Main factor that causing the less attention of the

perishable ingredients arrangement space is the absence of acknowledgement about

x 100 %

how to store and preposition the raw products storage according to each

classification.

CHAPTER IV

CONCLUSIONS AND SUGGESTIONS

A. Conclusions

Based on the data analysis in Chapter III, the author gives the following

conclusion:

1. The FIFO system that applied at Yufeto Catering Bandung has not accomplished

the standard of proper FIFO system yet. Just a few numbers of employees who

deeply understand about FIFO application that should be applied. But the rest of

employees do not even understand about how to apply the FIFO system. The

company does not create a detail regulation about applying the FIFO system and

the absence of employee who take a responsibility as a store keeper to supervise

and maintain the storage area. The absence of proper FIFO system because of the

person in charge in the storage area is chosen randomly. The absence of labeling

date also causes the lack of FIFO system at Yufeto Catering Bandung. The

information that could help the employees to know which the old stored perishable

ingredients that should be first used is not applied.

2. The storing of perishable food arrangement space at Yufeto Catering Bandung has

not accomplished the standard of perishable food arrangement space yet. The

absence of proper regulation due the storing of perishable food ingredients.

Employees store the perishable food ingredients randomly and just fill an empty

space without considering the proper space for air circulation between each

storage containers inside the cold storage. Employees do not put attention about

storing caused by the absence of food storing regulation and system and also the

lack of acknowledge and training about how to store the perishable food

ingredients properly. This case is very detrimental to the company because without

a proper storing arrangement impact to the high number of perishable ingredients

spoilage where the company should be able to reduce the cost caused by spoilage.

3. The separation between ready-to-eat food from raw products storage in the storing

of Yufeto Catering is accomplished the standard of storing the raw product

following each classification. A high awareness of each employee about the

importance of separating the ready-to-eat food and raw products storage is good in

order to prevent the spoilage and also to keep the cleanliness and food hygiene.

The self awareness about food cleanliness and food hygiene help the employees to

understand about a proper arrangement and separation between ready-to-eat food

and raw products.

4. The prepositioning of classified raw products storage in the storing of Yufeto

Catering Bandung still needs to be improved. The employee’s knowledge about

storing poultry on the bottom part or cold storage is correct. But a mistake also

found in the storing of other products that stored randomly without any

consideration and awareness about cross contamination that might degrades the

quality of products and at worst possibilities might causes a spoilage. Employees

do not put attention about raw products prepositioning caused by the absence of

food storing regulation and system and also the lack of acknowledge and training

about how to store the raw products follow each classification.

B. Suggestions

Based on the conclusions above, the author wants to give a suggestion that

might applied at Yufeto Catering Bandung to help to solve the current problem.

1. The company should start to make a regulation about a proper storing process

following the FIFO system. The company should make a FIFO system to be used

in the storage and assign employees in a storage area for attention and set the FIFO

system in a storage area. Besides that, the company should choose or hire a special

employee to supervise and maintain the perishable food ingredients storage to

facilitate storage and supervision due the retrieval in the storing of perishable food

ingredients. Providing the labeling tools such as plastic wrap, label tape, marker,

etc. This thing is suggested to start a labeling system, so that will simplify the

employees to know which ingredients should be first used and run the FIFO

system properly.

2. The author suggests the company to establish a regulation of perishable

ingredients arrangement and train the employees about the arrangement of

perishable food ingredients. This suggestion is given to acknowledge the

employees about the importance of the proper arrangement in the storing of

perishable food ingredients. The company can start the storing arrangement and

keeping the most-used items in a reachable area, decide a specific location of each

ingredients and give a space for air circulation inside the cold storage so that cold

temperature spread evenly. The author also suggests the company to avoid a

merging of all perishable ingredients. The over capacity of storage might decrease

the sufficient air circulation inside the cold storage. In this identification, the

author suggest the using of stackable basket to improve the separation process not

only to supply a sufficient air circulation but also to help the employees to find the

ingredients they need.

3. The employees must increase and keep put awareness about food cleanliness and

hygiene regarding to the separation of ready-to-eat food and raw products. In this

case, the employees already understand about how to separate ready- ready-to-eat

food and raw products in order to avoid the cross contamination that cause the

spoilage. As a suggestion, the company might add a signage or categorized area

that might help the employees to find their ingredients needs.

4. The employees must learn and put awareness about food borne illness and cross

contamination that caused by a random prepositioning of classified raw products

by understanding the preposition of each raw products classification to be stored in

a correct place. The company should put a guidelines about how to preposition the

raw products following each classification, and train the employees to understand

the impact of random preposition that might cause the cross contamination. In

option of creating a good progress of perishable ingredients storage, the Company

could decide to provide more cold storage or chiller to store the prepared vegetable

in a more proper way. The separation based on each classification also can be

applied by providing a storage media with different color such as blue color for

seafood product, yellow color for poultry, red for red meats and green for

vegetable.

BIBLIOGRAPHY

Aifuddin. 2012. Metodologi Penelitian Kualitatif. Bandung : Pustaka Setia

Berger, Lisa M. and Cynthia Parenteau. 2010. Food Safety for Managers. UK :

BFSC.

Brown, Doughlas R. 2005. The Food Service Manager’s Guide to Creative Cost

Cutting. Ocala : Atlantic Publishing Group.Inc.

Buzby, Jean C., Hodan Farah Wells, Bruce Axtman, and Jana Mickey. Loss

Estimates for Fresh Fruit, Vegetables, Meat, Poultry, and Seafood and Their

Use in the ERS Loss-Adjusted Food Availability Data. USA: United States

Department of Agriculture.

Dittmer, Paul R. and J.Desmond Keefe III. 2009. Principles of Food, Beverage and

Labor Cost Control, Ninth Editions. USA : John Wlley & Sons.Inc.

Dittmer, Paul R. 2003. Principles of Food, Beverage and Labor Cost Control, Seventh

Edition. USA : John Wiley & Sons.Inc.

Ghony, Djunaidi dan Fauzan Almansur. 2012. Metodologi Penelitian. Yogyakarta :

Ar Ruz Media

Gisslen, Wayne. 2010. Professional Cooking Seventh Edition. USA : John Wiley &

Sons.Inc.

Huda, Sokhi. 2008. Tasawuf Kultural. Yogyakarta : LKiS

Https://www.utdallas.edu/~herve/abdi-GuttmanScaling2010-pretty.pdf

http://www.ers.usda.gov/media/183501/eib44.pdf .

Katsigris, Costas and Chris Thomas. 1999. Design and Equipment for Restaurant and

Foodservice, Fourth Edition. USA : Wiley Global Education

Knowles, Tim. 2002. Food Safety In The Hospitality Industry. Britain : Butterworth-

Heinemann Publishing.

Marchiony, Ann. 2004. Food-Safe Kitchens. New Jersey :Pearson Education.Inc.

McSwane, David, Nancy R. Rue, and Richard Linton. 2001. Essentials of Food

Safety & Sanitation, Third Edition. New Jersey : Prentice Hall.

Miller, Jack E. and David K. Hayes. 2000. Basic Food and Beverage Cost Control.

Canada : John Wiley & Sons.Inc.

Minantyo, Hari. 2011. Dasar – Dasar Pengolahan Makanan. Jogjakarta : Graha Ilmu.

Miftah Thoha. 2005. Dimensi-dimensi Prima Ilmu Administrasi Negara. Jakarta, PT

Raja Grafindo Persada

Nasution, S. 2006. Metode Research. Jakarta : Ghalia Bumi Aksara.

National Restaurant Association Educational Foundation. 2002. Serve Safe

Coursebook Second Edition. USA

Pauli, Eugene. 1979. Classical Cooking The Modern Way. Boston : CBI Publishing

Company.Inc.

Sugiyono. 1998. Metode Penelitian Administrasi. Bandung : CV Alfabeta.

Sugiyono. 2004. Metode Penelitian Bisnis. Bandung : CV Alfabeta

Sukresno. 2000. Management Food and Beverage Service Hotel. Jakarta : Erlangga.

Wiley. 2009. Food and Beverages Cost Control Fourth Edition. New Jersey : John

Wiley & Sons.Inc.

Zeid, Mestika. 2004. Metode Penelitian Kepustakaan. Jakarta : Yayasan Obor

Indonesia.

APPENDIX I

REFERENCE LETTER

APPENDIX II

KITCHEN HEAD INTERVIEW GUIDELINE Interview Guidelines

1. How is the FIFO system that has applied in the storing of perishable food

ingredients at Yufeto Catering Bandung?

2. How is the perishable ingredients arrangement space at Yufeto Catering

Bandung?

3. How is the separation of ready-to-eat food and raw products in the storing

of perishable ingredients at Yufeto Catering Bandung?

4. How is the prepositioning of classified raw food products storage at

Yufeto Catering Bandung?

5. Is there any regulation applied to manage the storing of perishable food

ingredients at Yufeto Catering Bandung?

6. How many kitchen staff in charge at Yufeto Catering Bandung?

7. How much the business volume at Yufeto Catering Bandung?

8. Is there any employee who takes a responsibility at storage area?

APPENDIX III QUESTIONNAIRE EXAMPLES

TANGGAPAN JURU MASAK YUFETO CATERING BANDUNG

MENGENAI SISTEM FIFO PADA PENYIMPANAN BAHAN MAKANAN PERISHABLE

(THE RESPONSES OF COOKS OF YUFETO CATERING BANDUNG ABOUT FIFO SYSTEM OF THE STORING OF PERISHABLE FOOD INGREDIENTS)

(N = 8) FIFO = FIRST IN FIRST OUT (MASUK PERTAMA, KELUAR PERTAMA)

NO PERTANYAAN JAWABAN YA TIDAK

1 Apakahandamenerapkansistem FIFO dalampenyimpananbahanmakananperishable? Do you apply the FIFO System in storing of perishable ingredients?

YA TIDAK

2 Apakahandamenyimpanbahanmakanan perishable baru di belakangbahanmakananperishable yang lama? Do you store the new perishable ingredient behind the old stored ingredients?

YA TIDAK

3 Apakahandamenggunakanbahanmakananperishable terlebihdahulusebelummenggunakan yang lama? Do you use the old stored ingredient first before the new stored ingredient?

YA TIDAK

4 Apakahandamenggunakan label padasaatmenyimpanbahanmakananperishable? Do you use label mark at the time of storing the perishable ingredients?

YA TIDAK

5 Apakahandamelakukanpengambilanbahanmakananperishable sesuaidengantanggal yang terterapada label? Do you take perishable ingredients according to the date on labeling system?

YA TIDAK

TANGGAPAN JURU MASAK YUFETO CATERING BANDUNG MENGENAI PENATAAN PENYIMPANAN BAHAN MAKANAN

PERISHABLE

(THE RESPONSES OF COOKS OF YUFETO CATERING BANDUNG ABOUT THE PERISHABLE FOOD INGREDIENTSARRANGEMENT SPACE)

(N = 8)


1 Apakahandamemisahkanbahanmakananperishableyang berpotensimengkontaminasibahanmakananperishable lainnya? Do you separate the perishable food that has the potential for contamination with other perishable food?

YA TIDAK

2 Apakahruang yang diberikanantarawadahbahanmakananperishablesudahmencukupiuntukperputaranudara? Is the given space between each perishable food ingredients sufficient for the air circulation in the storage?

YA TIDAK

3 Apakahperputaranudaradalamruangpenyimpananmakananperishablesudahmencukupi? Is the air circulation in perishable food ingredients storage sufficient?

YA TIDAK

4 Apakahjarakantarapermukaanbawahtempatpenyimpananmakanansudahmencukupiuntukperputaranudara? Is the distance between the floorof perishable food storage sufficient for air circulation?

YA TIDAK

TANGGAPAN JURU MASAK YUFETO CATERING BANDUNG

MENGENAI TATA LETAK PENYIMPANAN BAHAN BAKU MENTAH (THE RESPONSES OF COOKS OF YUFETO CATERING BANDUNG ABOUT THE

PREPOSITIONING OF RAW PRODUCTS) (N = 8)


1 Apakahandamembersihkanrakdanlemaripendingin? Do you clean shelves and refrigerator?

YA TIDAK

2 Apakahandamemisahkanpenataanmakanansiapkonsumsidanbahanmentah? Do you separate the preposition of ready-to-eat food and raw products?

YA TIDAK

3 Apakahandamenyimpanmakanansiapkonsumsi di atasbahanmakananperishable? Do you store the ready-to-eat food at the top

YA TIDAK

perishable food ingredients?

4 Apakahandamenyimpanbahanmakananmentah di bawahmakanansiapkonsumsi? Do you store raw products under the cooked or ready-to-eat food of perishable food storage?

YA TIDAK

TANGGAPAN JURU MASAK YUFETO CATERING BANDUNG MENGENAI KLASIFIKASI PENYIMPANAN BAHAN BAKU HEWANI

MENTAH PERISHABLE (THE RESPONSES OF COOKS OF YUFETO CATERING BANDUNG ABOUT THE

FOOD STORAGE CLASSIFICATION OF RAW ANIMALS PRODUCTS) (N = 8)


1 Apakahandamenyimpanbahanbakuhewanmentah di wadah yang terpisahsaatdisimpandalamlemaripendingin yang sama? Do you store the raw animal products in separated containers in a same refrigerator?

YA TIDAK

2 Apakahandamemisahkanmasing – masinglemaripendingin yang digunakanuntukmenyimpanayam, daging, ikan, telurdanprodukdaginglainnya? Do you separate the chiller and freezer to store chicken, meat, fish, eggs and other meats product?

YA TIDAK

3 Apakahayamdiletakan di bagianterbawah di tempatpenyimpanandingin? Is the poultry stored on the bottom of perishable cold storage (freezer and chiller)

YA TIDAK

4 Apakahdagingcincangdiletakan di bagiantengah di tempatpenyimpanandingin? Is the ground meat stored on the middle of perishable cold storage (freezer and chiller)

YA TIDAK

5 Apakahprodukdaginglainnya, telurdanmakananlautdiletakan di bagianteratas di tempatpenyimpanandingin? Are the red meats product, eggs and seafood stored on the top of perishable cold storage (freezer and chiller)

YA TIDAK

APPENDIX IV PICTURES OF STORING AREA AT YUFETO CATERING BANDUNG

i

PERSONAL DATA

I. PERSONAL DATA

Name : Jonathan Melvin Kennedy

Registration Number : 201319344

Place, Date of Birth : Bandung, 5 December 1991

Religion : Protestant

Address : Tanjung Duren Barat II/33. West Jakarta

E-mail : [email protected]

Height/Weight : 170cm / 60kg

II. PARENTS INFORMATION

Father’ Name : R. Ruben Kennedy

Occupation : Entrepreneur

Mother’s Name : Yennie Yuliantie

Occupation : Entrepreneur

Religion : Protestant

Parent’s Address : Tanjung Duren Barat II/33. West Jakarta

III. EDUCATIONAL BACKGROUND

Institution City Year

Rehoboth Christian Primary School Bandung 1997 – 2003

Rehoboth Christian Junior School Bandung 2003 – 2006

BHB High School Jakarta 2006– 2019

Bina Nusantara University Jakarta 2009 – 2013

Sekolah Tinggi Pariwisata Bandung Bandung 2013 - Present

IV. WORKING EXPERIENCE

Company City Position Year Note

Warner Bros / Pacific Licensing Jakarta

Asst. Brand Assurance Director

2012 Indonesia Branch of WB Licensing Agent

Carl Schmidt Sohn Jakarta Technical Advisor 2014 German Kitchen

Tools Company

The Ritz-Carlton Pacific Place Jakarta Trainee 2015 6 Months On The

Job Training

Wüsthof Jakarta Technical Advisor 2015 German Kitchen

Knives Company

Tan Group Pontianak Executive Chef 2016

Shabu Tan Restaurant and

Glasshouse 55 Bistro

Documents

HOSPITALITY FOOD PRODUCTION MANAGEMENT BANDUNG …