Penerapan Hygiene dan Sanitasi Kitchen di Hotel X Samarinda  (Hotel Berbintang 4)

Naila Faradila; Tauhid Hira; Dinda Maharani

doi:10.33480/jasdim.v4i2.7709

Penulis

Naila Faradila Politeknik Negeri Samarinda
Tauhid Hira Politeknik Negeri Samarinda
Dinda Maharani Politeknik Negeri Samarinda

DOI:

https://doi.org/10.33480/jasdim.v4i2.7709

Kata Kunci:

hygiene, implementation of SOP, kitchen, sanitation

Abstrak

One of the hotel's income is obtained from restaurants that provide food and drinks. The existence of a restaurant is one of the hotel's efforts to improve the quality of service for consumers. The kitchen is one of the important aspects that must be considered to ensure the quality of a restaurant. One way to get quality products that needs to be paid attention to is hygiene and sanitation in the kitchen. The purpose of this research is to find out does one of 4-star hotels have implemented SOPs regarding existing hygiene and sanitation. This research is descriptive research with observational data collection techniques. The result is that there are still procedures that are not implemented well so that it affects the quality of the hotel.

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