Improving the massecuite crystallization in sugar production

The article discusses the concepts of continuous vacuum apparatus operation: vertical VKT (VKT – Verdampfungs-Kristallisations-Turm) and horizontal cascade of VKH vacuum apparatus (VKH —horizontal vacuum pan) from BMA (Germany). The advantages and features of the vertical continuous vacuum apparatus VKT are shown, as well as the possibilities for increasing the efficiency of the product department of sugar factories. Thanks to the special design of the crystallization chambers, the low massecuite level above the heating chamber and the use of mechanical stirrers in each chamber, the VKT apparatus can operate without difficulty with a very small temperature difference between heating steam and massecuite, as well as with an absolute heating steam pressure well below 1 bar. With optimal use of VKT vacuum apparatus, a variety of energy-saving schemes can be implemented, for example, double-effect evaporation in the crystallization section. Part of the secondary crystallization steam is used to heat one of the VKT units, which saves the heating steam of the evaporator unit used for this purpose. With an increase in the productivity of the sugar factory, it is possible to quickly equip the VKT apparatus with an additional chamber. The device works continuously throughout the season, especially with products with massecuite purity of more than 94%. The chambers are cleaned without stopping the entire apparatus. The boiling of massecuite of all stages of crystallization in VKT devices ensures a uniform operating mode of the food compartment, allows to achieve an increase in sugar yield and helps to reduce steam consumption at the plant.

Pengaruh Ketrampilan Bahasa Asing terhadap Kelancaran Operasional di Food and Beverage Product Hyatt Regency Yogyakarta

Pariwisata merupakan indrutri global, yang mempertemukan berbagai macam suku bangsa dalam operasionalnya. Sehingga, keterampilan berbahasa asing khususnya bahasa Inggris menjadi salah satu modal utama untuk dapat eksis dalam industri ini. Tujuan penelitian ini adalah untuk mengetahui pengaruh kecakapan berbahasa Inggris karyawan food and beverage product kitchen Hyatt Regency Yogyakarta ketika melaksanakan pekerjaannya. Jenis penelitian yang digunakan adalah penelitian deskriptif dengan kuisioner sebagai metode pengumpulan datanya.Metode penelitian yang digunakan kuantitatif asosiatif yaitu penelitian yang bertujuan untuk mengetahui pengaruh ataupun hubungan antara dua variabel atau lebih. Teknik pengambilan sampel dengan teknik sensus atau sampling jenuh yaitu semua populasi,seluruh staff Food and Beverage Product Department Kemangi Bistro Hotel Hyatt Regency Yogyakartayang berjumlah 10 orang menjadi sample. Hasil penelitian menunjukkan bahwa nilai F_hitung yaitu 34,135 sedangkan nilai F_tabel yaitu 4,53. Nilai F_hitung 34,135 >F_tabel 4,53, dengan nilai signifikan 0,001 < 0,05 artinya bahwa kecakapan berbahasa Inggris (kemampuan menulis, kemampuan berbicra, kemampuan membaca, kemampuan mendengarkan) berpengaruh terhadap kelancaran operasional Food And Beverage Product Kitchen Hyatt Regency Yogyakarta. Diketahui Hasil koefisiensi determinasi atau R Square sebesar 0,965 atau 96,5%. Hal ini berarti variabel yang diteliti secara simultan berpengaruh terhadap variabel Kelancaran Operasional sebesar 96,5%. Sedangkan sisanya 3,5% dipengaruhi oleh variabel lain di luar persamaan regresi ini atau variabel yang tidak diteliti

Korelasi Faktor Demografi terhadap Kepercayaan Diri Menghadapi Pensiun Karyawan Padma Resort Legian

The main aim of the study is to analyze the correlation between demographic factors in determining the employee’s retirement confidence in hotel industry especially Padma Resort Legian. While the objectives of the study are to determine the relationship between demographic factors consist of gender, age, education, income and family dependent towards employee’s retirement confidence. The methods of collecting data is through the 98 questionnaires distribution to the pre-retiree employees from Housekeeping, Engineering and Food & Beverage Service and Product Department in Padma Resort Legian.. The techniques of analyzing data that used in this research are Crosstabs and Chi-Square test program. The findings of this research shows that two of demographic factors which are gender and age did not show any positive relationship with the retirement confidence. Otherwise, the three other factors which are income, education and family dependent show strong and positive relationship with the retirement confidence. The study also finds that income is the most important thing in building the retirement confidence of the employees.

Penerapan Sistem Manajemen Keselamatan Dan Kesehatan Kerja Di Food And Beverage Department Premier Basko Hotel Padang

The purpose of this research is to explain the implementation of occupational safety and health management systems in the Premier Basko Hotel F&B product department both in terms of the determination of occupational safety and health policies, occupational safety and health planning, implementation of occupational safety and health plans, monitoring and evaluation of safety performance and occupational health, review and improvement of occupational safety and health. This research is a descriptive research with qualitative data, while the method used in this study is the survey method. The data in this study were collected through observation, documentation, and interviews with 6 informants. The conclusion of this research is that the overall implementation of the occupational safety and health management system in Premier Basko Hotel's food and beverage product department is still lacking, as seen in the many things that have not been implemented in the implementation of the occupational health and safety management system, as well as many procedures that are lacking in application.

Penerapan Hazard Analysis And Critical Control Point Di Main Kitchen Hotel Ibis Styles Yogyakarta

- In the hotel business there are many departments that have an important role to support operational activities in it, one of them is the Food and Beverage Product Department. The main task of this department is to provide services in the form of food or beverages, there are various sections in this department one of them is the main kitchen. All the main dishes and hot foods are produced by the main kitchen, to maintain the quality of food is applied to the system of food quality assurance that is Hazard Analysis And Critcial Control Point (HACCP). So is the Ibis Hotel Styles Yogyakarta which applies the HACCP system to the main kitchen, it aims to maintain the quality of food, prevent danger in food safety and provide satisfaction of service for the guest especially in food service. This research the authors use descriptive qualitative methods, with data collection techniques in the form of observations, interviews, documentation and literature study. From the results of research conducted by the author, the application of HACCP is important for the storage and presentation of food at Ibis Hotel Styles Yogyakarta. It aims to maintain the quality of food or food at Ibis Hotel Styles Yogyakarta Keywords: Food And Beverage Product Department. Hazard Analysis And Critical Control Point (HCCP), Main Kitchen. Abstrak - Dalam usaha hotel terdapat banyak dapartemen yang memiliki peranan penting guna mendukung kegiatan operasional di dalamnya, salah satunya adalah Food and Beverage Product Department. Tugas utama dari departemen ini adalah menyediakan layanan yang berupa makanan atau minuman, ada berbagai section dalam departemen ini salah satunya adalah main kitchen. Segala kegiatan produksi hidangan utama dan makanan-makanan panas diproduksi oleh main kitchen, untuk mempertahankan kualitas makanan diterapkan sistem penjamin mutu makanan yaitu Hazard Analysis And Critcial Control Point (HACCP). Begitu juga Hotel Ibis Styles Yogyakarta yang menerapkan sistem HACCP pada main kitchen, hal ini bertujuan untuk menjaga kualitas makanan, mencegah bahaya dalam keamanan pangan dan memberikan kepuasan pelayanan bagi tamu khususnya di pelayanan makanan. Dalam penelitian ini penulis menggunakan metode deskriptif kualitatif, dengan teknik pengambilan data berupa pengamatan, wawancara, dokumentasi dan studi pustaka. Dari hasil penelitian yang dilakukan penulis, penerapan HACCP penting bagi penyimpanan dan penyajian pada makanan di Hotel Ibis Styles Yogyakarta. Hal ini bertujuan untuk menjaga kualitas bahan makanan atau makanan di Hotel Ibis Styles Yogyakarta. Kata Kunci : Food And Beverage Product Department. Hazard Analysis And Critical Control Point (HCCP), dapur.