This Research aim to analyze the implementation of food raw material quality standards in the Food & Beverage Product division of Platinum Tunjungan and its impact on the quality of the final food products served. The quality of raw materials is crucial for ensuring food safety, flavor consistency, and guest satisfaction in the hospitality industry. A descriptive qualitative method was employed, utilizing direct observation of the receiving and storage processes, in-depth interviews with the Executive Chef and relevant staff, and a study of the hotel's Standard Operating Procedures (SOPs). The findings indicate that strict quality standard implementation is carried out through three Critical Control Points (CCPs): (1) Receiving: Verification of temperature, physical specifications, and expiration dates according to Purchase Specifications. (2) Storage: Strict adherence to the FIFO/FEFO method and controlled temperature for perishable goods. (3) Preparation: Compliance with Standard Recipes and hygiene and sanitation procedures (e.g., separate cutting boards). The rigorous implementation of these standards correlates positively with the quality of the resulting food, evident in consisten organoleptic properties (taste, texture) and presentation. In conclusion, maintaining discipline in raw material quality is the key to preserving the high quality of food served, thus upholding the image and reputation of Platinum Tunjungan Hot Surabaya. It is recommended that the hotel conduct regular refresher training for receiving and warehouse staff to maintain consistency.

Keywords: Quality Standards, Food Raw Materials, Food Quality, Platinum Tunjungan Hotel, Food Safety.