Analisis Penerapan Mise En Place Produksi Soto Betawi pada Menu Buffet Breakfast di Kitchen Oakwood Hotel & Residence Surabaya

Abstract

The smooth presentation of a buffet breakfast menu in a hotel is greatly influenced by the implementation of planned and systematic mise en place. However, changes in the number of guests and limited preparation time often become obstacles that can affect operational efficiency and consistent food quality. This study aims to analyze the implementation of mise en place in the production of Soto Betawi as a buffet breakfast menu at Oakwood Hotel & Residence Surabaya. The study used a qualitative descriptive approach. Data were obtained through observation, in-depth interviews with Sous Chefs and kitchen staff involved in Soto Betawi production, and documentation studies of Standard Operating Procedures (SOPs), standard recipes, and preparation lists. Data analysis was conducted using the Miles and Huberman interactive model, which includes data reduction, data presentation, and conclusion drawing. The results showed that the implementation of mise en place was carried out systematically through planning raw material requirements based on the breakfast forecast, dividing tasks between shifts, and implementing SOPs and standard recipes, thus maintaining a smooth production process and consistent product quality. The main obstacles, such as fluctuations in the number of guests and adjustments to condiment preparation, were overcome through coordination between shifts and adjustments to production quantities. These findings indicate that the implementation of structured mise en place contributes to the effectiveness of kitchen operations in buffet breakfast services.