Waste reducing efforts in the kitchen area of the hotel industry using lean management (a case study of XYZ hotel in Bogor)

College of Vocational Studies, IPB University, Kampus IPB Cilibende Jl. Kumbang No. 14, Bogor, 16151, Indonesia

^* Corresponding author: annisakartinawati@apps.ipb.ac.id

Abstract

In the hotel kitchen, the production activities, from preparing raw materials to serving dishes, potentially produce waste. This research investigated the application of lean management in the kitchen area of the hotel industry and to find out its suitability and the possibility to optimize resources. Lean Assessment, Value Stream Mapping (VSM) preparation, and priority selection of lean tools with Analytical Hierarchy Process (AHP) were used as the methods. Results revealed that the lean assessment on the production aspect, namely the multi-skill worker and 5S, have been implemented. Based on the VSM, breakfast dish products are processed in semi-finished form during the day and then left for a particular time to be re-processed before breakfast time. There are three lean tools priorities calculated using AHP, (1) the application of a pull system both in production and at suppliers, (2) forming a Kaizen team, (3) visual management, and four criteria weighted by pairwise comparisons, (1) Implementation costs, (2) Implementation Time, (3) Relating to Hotel KPI, and (4) Sustainability of results. The final values of the total alternative priorities show that the highest weight values are Kaizen team (0.643), visual management (0.283), and implementation of Kanban (0.074), consecutively.