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Andi Yustira
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Pembinaan dan Pengawasan Jasa Usaha Pariwisata : Melaksanakan Standarisasi Resiko di Kota Tangerang Baghas Budi Wicaksono; Heri Satrianto; Andi Yustira
Abdi Pandawa: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 1 (2025): Abdi Pandawa: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Islam Syekh Yusuf Tangerang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33592/ap.v5i1.5571

Abstract

This research aims to identify and analyze restaurant business standards in the context of tourism, including business qualifications and classifications based on aspects of product, service, and business management. The research methods used include literature review and analysis of related regulations, as well as interviews with restaurant business actors and authorities in the tourism sector. This study also reviewed the implementation of Risk-Based Restaurant Business Standard Certification which includes low- to high-risk businesses, based on occupational safety and health (K3), public health, and environmental (K3L) criteria. The results of the study show that restaurant business certifications and standards implemented through the Online Single Submission Institute (OSS) and the Tourism Business Certification Institute (LSU in the Tourism Sector) are effective in ensuring the fulfillment of safety, health, and service quality standards in the restaurant industry. However, there are challenges in the socialization and implementation of this standard among small and medium business actors. In conclusion, restaurant business standards and certifications play an important role in improving the quality and competitiveness of the restaurant industry in the tourism sector, but there needs to be further efforts to improve the understanding and compliance of business actors with these standards
Co-Authors Baghas Budi Wicaksono Heri Satrianto