Penerapan Hygiene Dan Sanitasi Dalam Upaya Meningkatkan Mutu Kualitas Food And Beverage (Studi di Hotel YNO Castle Kepanjen)

M.Noor, Yanuar Mochtar (2019) Penerapan Hygiene Dan Sanitasi Dalam Upaya Meningkatkan Mutu Kualitas Food And Beverage (Studi di Hotel YNO Castle Kepanjen). Sarjana thesis, Universitas Brawijaya.

Abstract

Kepanjen merupakan kabupaten Malang yang biasa menjadi tempat singgah wisatawan dan juga merupakan pusat pemerintahan kabupaten Malang. Kepanjen merupakan ibu kota dan pusat pemerintahan sejak 2008. Kepanjen juga dekat dengan kawasan wisata yaitu pantai Selatan. Sebagai pusat pemerintahan Kabupaten Malang dan kawasan yang dekat dengan obyek wisata maka perlu adanya akomodasi yang dapat memenuhi keinginan wisatawan maupun tamutamu instansi yang ada di Kepanjen. Hotel di Kepanjen sendiri masih tergolong sedikit. Salah satunya adalah hotel YNO Castle. Dengan sedikitnya jumlah penginapan yang ada di Kepanjen menjadikan persaingan yang tidak mudah karena sedikitnya pilihan penginapan bagi calon tamu hotel di Kepanjen. Maka dari itu perlu adanya perhatian dari segi kualitas yang ditawarkan oleh hotel di Kepanjen khususnya Hotel YNO Castle. Salah satu faktor kualitas yang diteliti oleh penulis adalah dari segi mutu kualitas makanan dari sisi Hygiene dan Sanitasinya. Sehingga peneliti ini mengangkat judul “Penerapan Hygiene dan Sanitasi Dalam Upaya Meningkatkan Mutu Kualitas Food and Beverage (studi di Hotel YNO Castle Kepanjen)”. Penelitian ini menggunakan metode deskriptif pendekatan kualitatif dengan dua rumusan masalah yaitu (1.) bagaimana penerapan standarisasi hygiene dan sanitasi pada food and beverage di restoran Hotel YNO Castle Kepanjen? (2.) bagaimana standarisasi Hygiene dan sanitasi makanan yang baik dalam meningkatkan mutu kualitas food and beverage di restoran Hotel YNO Castle Kepanjen?. Sumber data diperoleh dari informan, observasi, dokumen dan juga dokumentasi. Analisis data menggunakan empat tahap yaitu pengumpulan data, reduksi data, penyajian data, dan penarikan kesimpulan. Hasil penelitian menunjukkan bahwa (1) belum adanya standar yang pasti terkait bagaimana mutu kualitas makanan yang baik di Hotel YNO Castle Kepanjen. (2) penerapan hygiene kepada pegawai dan makanan maupun minuman belum terlaksana dengan baik. (3) penerapan sanitasi di lingkungan sekitar area dapur dan restoran di Hotel YNO Castle yang masih belum dilaksanakan dengan baik. (4) peranan hygiene dan sanitasi makanan dan minuman yang terdapat di restoran Hotel YNO Castle Kepanjen belum terlaksana dengan baik sesuai standarisasi hygiene dan sanitasi pada food and beverage.

English Abstract

Kepanjen is a district of Malang which is usually tourist stop and also the center of Malang district government. Kepanjen is the capital and center of government since 2008. Kepanjen also has a location close to the tourist area of the south coast. As the center of Malang city government and an area that is close to tourism object, it is necessary to have accomodations tht can meet the desires of tourist and guest of institutions in Kepanjen. There is not much hotel in Kepanjen. One of them is YNO Castle Hotel. With the small number of lodgings in Kepanjen, competition is not easy due to the lack of lodging option for prospective hotel guest in Kepanjen. Therefor there needs to be attention in terms of quality that offered by hotels in Kepanjen especially YNO Castle Hotel. One of the quality factor examined by the author is in terms of food quality in terms of Hygiene and Sanitation. So the researcher raised the title “The Application of Hygiene an Sanitation in Efforts to Improve Quality of Food and Beverage (study at YNO Castle Hotel Kepanjen)”. This research uses a descriptive qualitative approach with two problem formulation, which are (1.) how is the application of hygiene and sanitation standards in food and baverage at the YNO Castle Hotel resaturant? (2.) how to standarize the good quality of hygiene and sanitation in improving the quality of food and baverage at YNO Castle Kepanjen hotel restaurant? The of data obtained from informants, observations, documents and also documentation. Data analysis uses four stages, that’s are data collection, data reduction, data presentation, drawing conclusions. The results showed that (1) there were no definite standards related to owe the quality of good food at YNO Castle Hotel Kepanjen. (2) the application of hygiene to employees and food and drinks has not been implemented well. (3) the application of sanitation in the environment around the kitchen and resturant area at the YNO Castle Hotel has not been implented properly. (4) the role of food and beverage hygiene and sanitation contained in YNO Castle Kepanjen hotel restaurant has not implemented properly according to standard of hygiene and sanitation in food and beverage.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FIA/2019/895/052001064
Uncontrolled Keywords: hygiene, sanitasi, food and beverage hygiene, sanitation, food and beverage
Subjects: 300 Social sciences > 343 Military, defense, public property, public finance, tax, commerce (trade), industrial law > 343.07 Regulation of economic activity > 343.078 Secondary industries and services > 343.078 647 94 Secondary industries and services (Hotel industry)
Divisions: Fakultas Ilmu Administrasi > Pariwisata
Depositing User: soegeng sugeng
Date Deposited: 15 Nov 2020 12:33
Last Modified: 21 Oct 2021 00:37
URI: http://repository.ub.ac.id/id/eprint/178571
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