OPTIMALISASI OPERASIONAL DAPUR HOTEL: ANALISIS HAMBATAN DAN STRATEGI EFISIENSI

Abstract

This research aims to explore managerial issues within hotel kitchens and formulate optimization strategies through the lenses of Total Quality Management (TQM), Theory of Constraints (TOC), and ergonomics. Utilizing a descriptive qualitative approach, data were gathered through participatory observation, in-depth interviews with culinary practitioners, and operational document analysis in large-scale hotels. The findings reveal that primary bottlenecks occur in the distribution (plating) area due to workflow imbalances and non-ergonomic spatial designs, which significantly impair staff cognitive function and HACCP compliance. Additionally, information asymmetry between Sales and Kitchen departments triggers overproduction and inventory control failures rooted in a weak Quality Culture. To address these issues, the study recommends integrative solutions, including the implementation of the Drum-Buffer-Rope system to balance production flow, digitalization via Kitchen Display Systems (KDS), and a restructuring of incentive systems based on data accuracy and quality standards. Ultimately, the implications of this research emphasize that hotel kitchen efficiency relies not just on technical culinary skills, but on the synergy between technology, human-centric work design, and quality-oriented managerial leadership.