PENERAPAN HIGIENE DAN SANITASI PADA KITCHEN DEPARTMEN DI NATRA BINTAN A TRIBUTE PORTFOLIO RESORT LAGOI 2019

Rama Susanto, Nurlena Nurlena, Dendi Gusnadi

Abstract

ABSTRAK Natra Bintan adalah Resort bintang 4 yang seharusnya memberikn pelayanan prima pada tamu. Seluruh departemen di Hotel bekerja mengusahakannya, tidak terkecuali departemen F&B Product. Menyajikan makanan dan minuman pada tamu yang berkualitas dimilai dari hygiene dan sanitasi yang baik, namun hotel ini pernah menyajikan makanan yang berkualitas buruk karena ada rambut yang masuk ke makanan. Hal tersebut membuat penulis merasa perlu meneliti penerapan hygiene dan sanitasi pada department kitchen di Natra Bintan dan hambatan dalam penerapan hygiene dan sanitasi di Natra Bintan. Metodologi penelitian yang digunkan adalah metode kulitatif, dengan mengobserasi lokus penelitian selama 6 bulan, mewawancarai salah satu staff kitchen yang menjabat sebagai commis 3 dan satu orang DW (daily worker), dan melakukan studi dokumentasi. Hasil penelitian ini menunjukan bahwa kitchen Natra Bintan sudah hampir memenuhi syarat hygiene dan sanitasi yang baik dan benar, dari 43 poin standar penerapan hygiene dan santiasi ada 8 point yang belum diterapkan dengan baik. Hambatan seperti kurang nya kesadaran kebersihan, sistem FIFO, dan kuragnya staff harus dihilangkan agar kualitas makanan pun selalu memuaskan. Kata Kunci : hygiene, sanitasi, kualitatif, syarat, hambatan ISSN : 2442-5826 e-Proceeding of Applied Science : Vol.6, No.2 Agustus 2020 | Page 2219 ABSTRACT Natra Bintan is a 4 star resort that should provide excellent service to guests. All departments in the Hotel are working on it, the F&B Product department is no exception. Serving quality food and drinks to guests in terms of good hygiene and sanitation, but this hotel has served poor quality food because there is hair coming into the food. This makes the writer feel the need to examine the application of hygiene and sanitation in the department kitchen in Natra Bintan and the obstacles in the application of hygiene and sanitation in Natra Bintan. The research methodology used is a skinative method, by observing the research locus for 6 months, interviewing one of the kitchen staff who serves as commis 3 and one DW (daily worker), and conducting documentation studies. The results of this study indicate that the kitchen of Natra Bintan has almost fulfilled the requirements of good and correct hygiene and sanitation, of the 43 standard points of application of hygiene and santiasi there are 8 points that have not been implemented properly. Barriers such as lack of cleanliness awareness, FIFO systems, and staff shortages must be removed so that food quality is always satisfactory. Keywords: hygiene, sanitation, kualitatif, condition, resistance

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