Purpose: This research employed a descriptive qualitative approach.This study analyzed raw material efficiency in the Main Kitchen of Best Western The Lagoon Hotel by comparing standard and actual usage, evaluating Standard Operating Procedures (SOPs) implementation, identifying sources of waste, and assessing inventory control strategies. A descriptive qualitative approach was employed.
Research Methodology: Data were collected through observations, in-depth interviews, documentation, and literature reviews. Informants were selected using purposive sampling and included the Executive Chef, Storekeeper or Cost Controller, Demi Chef or Commis, Cook 1, and Cook. Data analysis involved data reduction, data presentation, conclusion drawing and verification.
Results: The findings indicate that raw material usage is generally efficient because procurement and consumption are adjusted to hotel occupancy, breakfast guest numbers, and banquet requirements. SOP implementation is supported by the First-In-First-Out (FIFO) system, standardized recipes, and inventory planning based on room forecasts. However, waste still occurs due to inconsistent FIFO implementation and less effective utilization of certain raw materials in the production process.
Conclusions: The study concluded that applying SOPs, FIFO principles, standardized recipes, and forecast-based inventory control effectively reduces waste, strengthens inventory management, and maintains food quality.
Limitations: The findings are limited to one hotel and a specific observation period, reflecting only the operational conditions observed during the study period.
Contributions: This research contributes to hospitality management by providing practical insights into efficient raw material use, inventory control, and sustainable kitchen operations.