FOOD WASTE REDUCTION STRATEGY THROUGH THE FIFO SYSTEM AT THE PULLMAN CENTRAL PARK HOTEL JAKARTA

Abstract

“Food Waste Reduction Strategy Through the FIFO System at the Pullman Jakarta Central Park Hotel” This study aims to analyze the implementation of the FIFO (First In First Out) system in maintaining the quality of  food products and efforts to reduce food waste at Pullman Jakarta Central Park Hotel. The FIFO system is an inventory 
management method that emphasizes the use of food ingredients based on the ord er of arrival, with the expectation that ingredients that are stored longer will be used first. This study uses a descriptive qualitative approach through observation techniques, in-depth interviews, and documentation of operationalactivities in the hotel kitchen. The results of the study indicate that the implementation of FIFO consistently has a positive impact on the freshness of food ingredients, the quality of food served, and guest satisfaction. Implementation steps such as labeling, grouping, and routine spoilage recording have been proven to help maintain stock rotation. In addition, this system also plays an important role in reducing food waste, especially pre-consumer waste, and increasing operational cost efficiency. Continuous training and strengthening of the managerial system are needed to ensure the effectiveness of the implementation of FIFO comprehensively and sustainably.