Peran Bartender dalam Menjaga Kualitas Minuman Cocktail di Mezzanine Bar Puri Santrian Beach Resort and Spa Sanur

Abstract

This study aimed to ascertain the role of bartenders in upholding the quality of alcoholic beverages at the Mezzanine Bar Puri Santrian Beach Resort & Spa Sanur. Data sources comprise main data and secondary data. Data gathering methods employed included observation, interviews, and documentation. The data analysis employed a qualitative descriptive approach. The study indicates that bartenders primarily produce beverages for guests and significantly contribute to the food and beverage sector. The quality of alcoholic beverages is crucial for the success of a bar. Ensuring consistent cocktail quality involves multiple phases, including the selection of raw ingredients, training and operating standards, manufacturing techniques, quality control, serving and presentation, cleanliness and sanitation, and inventory and stock management. A bartender encounters numerous challenges in preserving drink quality; however, these challenges can be addressed through diverse solutions, preventive measures, and collaboration among bar staff to uphold the standard of cocktails at the Mezzanine Bar. This includes consistently ensuring the cleanliness and quality of drink ingredients and establishing an improved storage area for goods and materials to facilitate operations at the Mezzanine Puri Santrian Beach Resort & Spa Sanur bar. The bar manager at Puri Santrian Beach Resort & Spa Sanur regularly holds briefings for personnel on work practices and sanitation in the bar area, and consistently does inventory checks to discover damaged or missing equipment. Additionally, it administers routine instruction on the preparation of cocktails and mocktails to adhere to the established recipe and procedural requirements.