OPTIMALISASI FOOD COST MELALUI KONTROL GRAMASI DAN SMALL BATCH COOKING BERBASIS GOLDEN HOUR BREAKFAST: STUDI OPERASIONAL PADA HOTEL BISNIS DI DAERAH GATOT SUBROTO

Abstrak

Food cost merupakan salah satu indikator utama efisiensi operasional pada departemen Food and Beverage hotel, khususnya pada layanan breakfast buffet yang rentan mengalami pemborosan akibat ketidaktepatan perencanaan produksi dan ketidaksesuaian porsi penyajian. Tingginya tingkat food waste berdampak langsung terhadap peningkatan biaya operasional sehingga diperlukan strategi pengendalian yang efektif tanpa mengurangi kualitas pelayanan kepada tamu. Penelitian ini bertujuan menganalisis efektivitas penerapan kontrol gramasi dan small batch cooking berbasis Golden Hour Breakfast dalam mengoptimalkan food cost pada operasional hotel bisnis di daerah Gatot Subroto. Penelitian menggunakan pendekatan kuantitatif deskriptif dengan metode observasi lapangan yang dilaksanakan pada 3 Juli–8 Juli 2026. Data diperoleh melalui pengamatan langsung terhadap pola kedatangan tamu saat breakfast, data okupansi, jumlah breakfast pax, laporan food waste, serta data food cost operasional. Analisis dilakukan dengan membandingkan pola produksi sebelum dan sesudah penerapan kontrol gramasi, produksi bertahap (small batch cooking), serta perencanaan produksi berdasarkan distribusi Golden Hour Breakfast. Hasil observasi dan simulasi menunjukkan bahwa penerapan kontrol gramasi dan small batch cooking berbasis Golden Hour Breakfast berpotensi mengurangi produksi berlebih, menekan volume food waste, meningkatkan ketepatan produksi sesuai pola konsumsi tamu, serta menurunkan estimasi food cost dari 46% menjadi sekitar 40–41%. Temuan tersebut menunjukkan bahwa strategi yang diusulkan layak dipertimbangkan sebagai alternatif pengendalian biaya pada operasional breakfast buffet hotel bisnis.

Food cost is one of the primary indicators of operational efficiency in a hotel's Food and Beverage department, particularly in breakfast buffet services, which are highly susceptible to waste due to inaccurate production planning and inconsistent portion sizes. High levels of food waste directly increase operational costs, highlighting the need for effective cost-control strategies without compromising service quality. This study aims to analyze the effectiveness of implementing portion control and small batch cooking based on the Golden Hour Breakfast approach in optimizing food cost in the operations of a business hotel located in the Gatot Subroto area. The study employed a descriptive quantitative approach using field observations conducted from 3 July to 8 July 2026. Data were collected through direct observation of guest arrival patterns during breakfast service, occupancy records, breakfast guest counts, food waste reports, and operational food cost data. The analysis compared production practices before and after the implementation of portion control, small batch cooking, and production planning based on the Golden Hour Breakfast distribution. The results of the observations and operational simulation indicate that the proposed strategy has the potential to reduce overproduction, minimize food waste, improve production accuracy in accordance with guest consumption patterns, and lower the estimated food cost from 46% to approximately 40–41%. These findings suggest that the proposed approach is a viable alternative for improving cost control in breakfast buffet operations at business hotels.