Repository Universitas Negeri PadangLaporan Studi Kasus: Pengaruh Pelaksanaan Standar Operasional Prosedur (SOP) Hygience & Sanitasi Personal serta Penyimpanan Bahan Baku terhadap Produktivitas Food & Beverage Product di Royal Asnof Hotel PekanbaruAfiqoZahrahauthorFood and Beverage Product Department Royal Asnof Hotel Pekanbaru telah mulai menerapkan kegiatan pembersihan area kerja pada setiap pergantian shift sehingga kondisi kebersihan dapur mengalami peningkatan. Namun demikian, penerapan hygiene dan sanitasi personal serta penyimpanan bahan baku masih belum dilakukan secara konsisten. Studi kasus ini bertujuan menganalisis penerapan Standar Operasional Prosedur (SOP) hygiene dan sanitasi personal serta prosedur penyimpanan bahan baku (dry storage, chiller, dan freezer) pada Main Kitchen dan Pastry Section. Studi kasus ini menggunakan pendekatan deskriptif kualitatif. Pengumpulan data dilakukan melalui observasi, wawancara, dan dokumentasi selama pelaksanaan Pengalaman Lapangan Industri (PLI). Hasil studi kasus menunjukkan bahwa pembersihan area kerja (daily general cleaning) sudah berjalan cukup baik, namun personal hygiene karyawan dan penerapan hygiene-sanitasi masih belum konsisten. Sistem penyimpanan bahan baku juga belum optimal akibat keterbatasan kapasitas chiller dan freezer, penerapan FIFO/FEFO yang belum berjalan optimal, serta pelabelan yang belum lengkap. SOP pada dasarnya sudah ada namun belum terdokumentasi tertulis, dan briefing rutin sebelum shift belum terlaksana.Hoaspitality Management2026FPP UNPMonograph

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