MUBARRAQ, M. AIDI HUSNI (2018) UPAYA BUTCHER DALAM MENJAGA MUTU BAHAN MAKANAN DI HOTEL ARUNA SENGGIGI. S1 thesis, Universitas Mataram.
|
Text
KTI-AIDI HUSNI MUBARRAQ Amd. Par.pdf Download (404kB) | Preview |
Abstract
This Scientific Writing (KTI) aims to find out Butcher's efforts in improving the quality of food ingredients at the Aruna Senggigi Hotel. Data collection is done using the method of observation and literature. Butcher has an important role in Aruna Hotel Senggigi which is tasked to check, to prepare and to make supplies by utilizing meat, chicken, fish, seafood and other types of marine animals and utilize the excess portion of the slice into varied foods. Butcher Hotel Aruna Senggigi's efforts in maintaining food with good quality or quality is by implementing the Aruna Senggigi hotel operating standard that has been well and correctly defined, namely paying attention to the cleanliness of the equipment to be used while operating in the Butcher outlet, preparing meat ingredients. stored frozen in the freezer by melting the frozen meat stored in the freezer properly before cutting, cutting the meat according to the standard set, cleaning the results of cutting the meat correctly that is a minimum of two rinsing, paying attention to the way and placement of storing meat in the freezer, grouping and controlling food properly.
| Item Type: | Thesis (S1) |
|---|---|
| Keywords (Kata Kunci): | Efforts, Butcher, Food Quality, Hotel Aruna Senggigi |
| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Keguruan dan Ilmu Pendidikan |
| Depositing User: | Saprudin Saprudin |
| Date Deposited: | 22 Jan 2019 04:53 |
| Last Modified: | 22 Jan 2019 04:53 |
| URI: | http://eprints.unram.ac.id/id/eprint/11869 |
Actions (login required)
 |
View Item |
