Peranan Pastry Section Dalam Menjaga Kualitas Produk Sponge Cake Di Hotel Niagara Parapat
DOI:
https://doi.org/10.61476/bna61a04Keywords:
Niagara Hotel, Pastry Section, Sponge Cake, Sponge Cake QualityAbstract
This research aims to find out the role of the pastry section in maintaining the quality of sponge cakes at Hotel Niagara Parapat. This study uses a qualitative descriptive research method with data collection techniques through observation, interviews, and documentation with 5 informants, namely the executive chef, demi chef, and pastry staff. A good quality sponge cake can be judged by its taste, aroma, texture, appearance, and cleanliness. The challenges faced include inaccurate measurement of materials, lack of staff attention to detail, poor condition of raw materials, and insufficient supervision during product processing. Efforts to overcome these obstacles are carried out through supervision, evaluation, implementing SOPs, staff training, inspections, investigations, replacing products, and improvements. With the proper workflow implementation as well as supervision and consistent use of recipes, the pastry section can maintain the quality and hygiene of sponge cake products according to hotel standards.
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Copyright (c) 2026 Lidia Natalia Manalu, Rut Irmawati Gultom (Author)
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