ANALISIS PENERAPAN METODE FIFO DALAM MANAJEMEN PENYIMPANAN FOOD AND BAVERAGE: KAPAL GARDEN HOTEL MALANG DENGAN MODEL CIPP

This research analyzes the application of the First In First Out (FIFO) method in food inventory management at Kapal Garden Hotel Malang and its contribution to the effectiveness of inventory control. The research used a descriptive qualitative approach with data collection techniques through direct observation, in-depth interviews and documentation analysis, involving informants from Food and Beverage supervisors, Food and Beverage Service Staff, Food and Beverage Product Staff. The validity of the data was tested through triangulation of sources and techniques. The results of the research show that the implementation of the FIFO method has not been optimal, characterized by employees' low understanding of stock rotation, the arrangement of materials not in the order they were entered, as well as inconsistent storage processes, especially for perishable materials. In addition, inventory recording is still done manually causing discrepancies between stock in the warehouse and administrative data. Based on an evaluation using the CIPP (Context, Input, Process, Product) model, it was found that the policy context and resource readiness did not fully support the effective implementation of FIFO. The main obstacles include limited storage facilities, minimal human resource training, and lack of routine supervision. This research concludes that the FIFO method has a strategic role in reducing food waste and increasing hotel operational efficiency, but improvements are needed through strengthening SOPs, increasing employee competency, digitizing stock records, and more structured supervision so that the inventory system can run more efficiently and sustainably.