Implementation Of Plating Standardization As Part Of Quality Assurance In Maintaining The Consistency Of Food Products At Star-Rated Hotels: (A Study At Sheraton Grand Taipei Hotel, Taiwan)

Septian Dharmaputra

doi:10.63922/ijevss.v5i03.5870

Septian Dharmaputra STAB Negeri Raden Wijaya Wonogiri

DOI: https://doi.org/10.63922/ijevss.v5i03.5870

Keywords: quality assurance, plating standardization, food, Food and Beverage Product, five-star hotel

Abstract

The modern hotel industry faces increasingly demanding expectations in maintaining service quality, particularly within the Food and Beverage Product Department, which plays a vital role in shaping guests’ dining experiences. Beyond food taste, product consistency and presentation aesthetics (plating) have become essential indicators of quality, influencing guest perceptions, satisfaction, loyalty, and the hotel’s overall reputation. This study aims to analyze the implementation of plating standardization as a quality assurance strategy for maintaining food product consistency in the Food and Beverage Product Department at Sheraton Grand Taipei Hotel, Taiwan. A descriptive qualitative approach was employed based on an internship experience study. Data were collected through participant observation during the internship as a cook, documentation, informal interviews with chefs and supervisors, and an analysis of the hotel’s Standard Operating Procedures (SOPs), standardized recipes, and plating guidelines. The findings reveal that quality assurance is implemented through an integrated system consisting of standardized recipes, plating standards, routine quality inspections, interdepartmental coordination, and continuous product evaluation. Plating standardization ensures consistency not only in the visual appearance of dishes but also in taste, portion size, texture, and serving temperature. The implementation of these standards improves operational efficiency, minimizes production errors, strengthens restaurant identity, and enhances guest satisfaction. Furthermore, the internship experience demonstrates that successful quality assurance depends on competent human resources, strict compliance with SOPs, effective communication, a professional work culture, and a strong organizational commitment to continuous improvement. This study highlights the importance of operational standardization in sustaining food quality and provides practical insights for hospitality practitioners while serving as a reference for tourism and hospitality education based on industry experience.

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