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All Journal Jurnal Ergonomi Indonesia (The Indonesian Journal of Ergonomic) E-Journal of Tourism Jurnal Kajian Bali International Journal of Community Service Learning Journal of Humanities and Social Studies Jurnal Abdi Insani Jurnal Manajemen Pelayanan Hotel International Journal of Glocal Tourism Jurnal Kepariwisataan Daengku: Journal of Humanities and Social Sciences Innovation ARRUS Journal of Social Sciences and Humanities Journal of Language and Health Synergy and Society Service Journal of Tourism and Interdiciplinary Studies Journal of Applied Management Studies Journal of Business on Hospitality and Tourism Jurnal Mosaik Hospitaliti Jurnal Info Kesehatan
Ni Ketut Dewi Irwanti
Universitas Triatma Mulya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Nursing Public Health Social Sciences Transportation Other

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Journal : International Journal of Glocal Tourism

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Implementing Food Safety to Produce Good Food Quality during the Covid-19 Pandemic at Taco Casa Canggu I Nyoman Cahyadi Wijaya; Ni Ketut Dewi Irwanti; Komang Astiari
International Journal of Glocal Tourism Vol. 3 No. 1 (2022): International Journal of Glocal Tourism - March 2022
Publisher : Catuspata Press

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Abstract

Purpose: This study aims to analyze the implementation of food safety on producing good food quality at Taco Casa Canggu in Bali, Indonesia, and what efforts are being made to ensure food safety in preparing good food quality in the era of the Covid-19 pandemic. Research methods: A qualitative descriptive method is used to analyze the implementation specifically. Primary data were collected through interviews and observation. The research instruments used were an interview guideline and an observation checklist. Findings: The restaurant management had rearranged the standard operating procedure on food safety according to the Indonesian Minister of Health and the World Health Organization, transforming business from offline to online (O2O) by enhancing home delivery service and digitalizing their service and marketing. Implication: The restaurant management has added strict standard operational procedures on some aspects, such as performing body temperature checks for third parties and costumers and creating a planning meal timeline according to day-by-day service.
Co-Authors Ardani, Ni Nyoman Choirulloh, Muhammad Dahlan Abdullah Dharmayanti, Cokorda Istri Putri I Gede Yoby Negara, I Gede Yoby I Made Arie Kasnawa I Made Bayu Wisnawa I MADE MULIARTA . I Made Panca Setiawan I Nyoman Gde Prananta Bendesa I Putu Gede Adiatmika I Wayan, Natarimbawa Ida Ayu Sri Adnyani Isyoratullatifah, Isyoratullatifah Jong, Mark De Karta, Ni Luh Putu Agustini Karta Komang Astiari M Yusuf Made Christin Dwitrayani Ni Luh Putu Agustini Karta Ni Made Ary Widiastini Ni Made Eka Mahadewi Ni Made Hartini Pemayun, Cokorda Gde Putra Saputra, I Kadek Dwi Sulistyoadi Joko Saharjo Utama, I Putu Eka Bagi Wardani, Rani Kusumo Wijaya, I Nyoman Cahyadi Wiles, Erna Zulaini