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

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