PERAN PASTRY KITCHEN DALAM PENYEDIAAN PRODUK BAKERY DAN DESSERT BAGI TAMU HOTEL

Abstrak

Pastry kitchen merupakan salah satu bagian penting dalam operasional hotel, khususnya pada departemen Food and Beverage Product, yang bertanggung jawab dalam penyediaan produk bakery dan dessert bagi tamu. Keberadaan pastry kitchen tidak hanya berfungsi sebagai unit produksi makanan pelengkap, tetapi juga memiliki kontribusi strategis dalam membentuk pengalaman makan, kepuasan tamu, serta citra hotel secara keseluruhan. Artikel ini bertujuan untuk menganalisis peran pastry kitchen dalam penyediaan produk bakery dan dessert bagi tamu hotel, mulai dari fungsi operasional, proses produksi, standar kualitas, hubungan dengan kepuasan tamu, hingga tantangan dan upaya peningkatan kualitas. Metode penelitian yang digunakan adalah kualitatif deskriptif dengan teknik pengumpulan data melalui studi pustaka, observasi konseptual terhadap praktik operasional hotel, dokumentasi, serta analisis terhadap teori-teori yang relevan dalam bidang perhotelan dan tata boga. Hasil pembahasan menunjukkan bahwa pastry kitchen berperan dalam perencanaan menu, pengolahan produk, penyajian, pengendalian kualitas, serta pengembangan inovasi produk bakery dan dessert sesuai standar hotel. Kualitas produk pastry yang baik, meliputi rasa, tekstur, tampilan, higienitas, konsistensi, dan kreativitas, berpengaruh terhadap persepsi dan kepuasan tamu. Dengan demikian, pastry kitchen memiliki peran penting dalam mendukung pelayanan hotel, meningkatkan nilai pengalaman tamu, serta memperkuat citra hotel sebagai penyedia layanan akomodasi dan kuliner yang berkualitas.

The pastry kitchen is one of the important sections in hotel operations, particularly within the Food and Beverage Product Department, which is responsible for providing bakery and dessert Products for guests. The existence of the pastry kitchen serves not only as a supporting food Production unit but also has a strategic contribution in shaping the dining experience, guest satisfaction, and the overall image of the hotel. This article aims to analyze the role of the pastry kitchen in providing bakery and dessert Products for hotel guests, covering its operational functions, Production processes, quality standards, relationship with guest satisfaction, as well as challenges and efforts to improve quality. The research method used is descriptive qualitative, with data collection techniques including literature study, conceptual observation of hotel operational practices, documentation, and analysis of relevant theories in the fields of hospitality and culinary arts. The discussion results show that the pastry kitchen plays a role in menu planning, Product processing, presentation, quality control, and the development of bakery and dessert Product innovations in accordance with hotel standards. Good pastry Product quality, including taste, texture, appearance, hygiene, consistency, and creativity, influences guests’ perceptions and satisfaction. Therefore, the pastry kitchen has an important role in supporting hotel services, enhancing the value of guest experiences, and strengthening the hotel’s image as a provider of quality accommodation and culinary services.