Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Jurnal Manajemen Perhotelan dan Pariwisata
Kadek Ananda Hary Krishna
Universitas Pendidikan Ganesha
Economics, Econometrics & Finance Education Social Sciences

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
IMPLEMENTASI FOOD SAFETY DALAM MENINGKATKAN KUALITAS PRODUK KULINER DI JAMBULUWUK OCEANO SEMINYAK HOTEL Kadek Ananda Hary Krishna; I Gede Putra Nugraha; Luh Putu Triyanti Ariestiana Dewi
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 9 No. 2 (2026): Jurnal Manajemen Perhotelan dan Pariwisata (IN PRESS)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v9i2.115063

Abstract

This study aims to analyze the implementation of food safety to improve the quality of culinary products at the Jambuluwuk Oceano Seminyak Hotel and identify inhibiting factors. The study employed a qualitative descriptive approach with a case study method. Data collection included direct observation in the kitchen and restaurant areas, in-depth interviews with the Executive Chef, Food and Beverage Product staff, stewards, and daily workers, as well as documentation in the form of Standard Operating Procedures (SOPs), photographs of operational activities, and other supporting records. The results indicate that food safety implementation at the Jambuluwuk Oceano Seminyak Hotel has been implemented throughout all stages of kitchen operations, including receiving and storing raw materials, processing, and serving food, adhering to the principles of hygiene, sanitation, and the HACCP system. This implementation has contributed positively to the consistency of the quality, safety, and quality of culinary products served to guests. However, several inhibiting factors were identified, including varying levels of employee knowledge and compliance with food safety standards, limited human resources, and increased workloads during peak operating hours. Therefore, enhanced training, ongoing supervision, and management commitment are needed to optimally improve the effectiveness of food safety implementation.
Co-Authors I Gede Putra Nugraha Luh Putu Triyanti Ariestiana Dewi