Implementation of Standard Operational Procedures for Polishing Equipment at Nangroe Restaurant Saka Hotel Medan
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Abstract
Polishing equipment is a cleaning process performed on restaurant utensils using a tool called a "silver polish cloth." The process involves rubbing the cloth on the surface of the equipment to remove dirt, grease, and stains, ensuring the utensils are clean and shiny. A restaurant is a commercially operated place that provides services to guests in the form of food and beverages. This research aims to examine the implementation of standard operating procedures (SOPs) in equipment polishing, identify problems arising from improper implementation, and evaluate the efforts made to ensure equipment cleanliness at Nangroe Restaurant, Saka Hotel Medan.
The research uses a qualitative descriptive method with data collection techniques including observation, interviews, and literature review. The study involved a population of 16 individuals consisting of 1 supervisor, 5 waiters, and 10 restaurant guests at Saka Hotel Medan.
The results indicate that the implementation of equipment polishing procedures is not carried out in accordance with the established SOPs, leading to utensils that are not optimally clean and hygienic. The author suggests that management should give more attention to the restaurant’s operational practices to ensure that the polishing of equipment is conducted properly and in compliance with hygiene standards.
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