Pastry Section's Efforts to Maintain Product Quality to Provide the Best Standards to Guests at Novotel Hotel Semarang

Abstract

This research aims to explain the pastry section's efforts in maintaining product quality to provide the best standards to guests at the Novotel Hotel Semarang. In conducting research the author used a qualitative descriptive methodology for data collection. Data collection is taken using observation, interviews, and documentation so that accurate data can be obtained regarding efforts to maintain product quality that can provide the best standards to hotel guests. The pastry section is a part of food and beverage products that make desserts such as pastries and bread. The research results that can be obtained from this research are that the pastry section at the Novotel Hotel Semarang turns out to have an important role in maintaining product quality according to applicable standards starting from the preparation of the ingredients to be processed, the method of making it from start to finish, the standard recipe used, the equipment to be used, the place where the ingredients or finished products are stored and the understanding of the employees who make the products. The quality of the products served is very influential on hotel guest satisfaction, therefore it is necessary to maintain product quality and always improve the applicable standards to produce maximum results in terms of taste, appearance, or proper arrangement.