IMPLEMENTATION OF HYGIENE AND SANITATION STANDARD OPERATING PROCEDURES (SOPS) TO MAINTAIN THE QUALITY OF PASTRY AND BAKERY PRODUCTS AT NOVOTEL MANADO GOLF RESORT & CONVENTION CENTER

Abstract

The hospitality and food and beverage (F&B) industry relies on hygiene and sanitation standards to ensure food safety and consumer trust. This study aims to describe the implementation of Hygiene and Sanitation Standard Operating Procedures (SOP) in the Pastry and Bakery Department of Novotel Manado Golf Resort & Convention Center. Using a qualitative descriptive method, data were collected through interviews with five informants, direct observation, and documentation focusing on personal hygiene, food hygiene, and equipment sanitation. The results show that SOP implementation has generally been effective through SOP availability, training, supervision, FIFO system, and complaint handling. However, challenges remain during high-production periods and shift changes. Improvement is needed through stronger supervision and employee compliance.