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All Journal Jurnal Pariwisata Vokasi Inaba of Community Services Journal
Yayan Setiawan
Akademi Pariwisata NHI Bandung
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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TINJAUAN PELAKSANAAN PENCEGAHAN CROSS CONTAMINATION BAHAN PANGAN DI DAPUR 18th THE TRANS LUXURY HOTEL BANDUNG Senia Azka Aurora; Yayan Setiawan
JURNAL PARIWISATA VOKASI Vol 2 No 1 (2021): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

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Abstract

This study aims to determine the implementation of preventing cross contamination of foodstuffs in the 18th kitchen of The Trans Luxury Hotel Bandung. The type of research method chosen and used by the author is descriptive method. Data collection techniques were carried out by direct observation, distributing questionnaires, and studying literature. While the data analysis technique using a Likert scale. Based on the results of the study, it can be seen that in general the prevention of cross contamination of food ingredients in the 18th kitchen of The Trans Luxury Hotel Bandung is good, it's just that there are dimensions that need to be considered, such as: how to wash hands before preparing food, the cooks are still not good and to be further improved and think about the impact that will occur if you do not wash your hands before preparing food. The competence of front office employees at The Luxton Hotel Bandung can be classified as good, it's just that there are dimensions that need to be considered, namely the attitude dimension. Where an employee is said to be competent if the employee is based on knowledge, skills and work attitudes, so that his professionalism is still in doubt. Problems in research: 1) How is the cleanliness in the 18th kitchen of The Trans Luxury Hotel Bandung?. 2) How is the completeness of the equipment in the 18th kitchen of The Trans Luxury Hotel Bandung?. 3) How is the cook in the 18th kitchen of The Trans Luxury Hotel?. 4) Bandung in washing hands before preparing food? 5) How does the cook in the 18th The Trans LuxuryHotel Bandung kitchen wash their hands after touching raw food? 6) How to store raw and ready-to-eat food in the 18th kitchen of The Trans Luxury Hotel Bandung ?. 7) What is the number of food storage areas in the 18th The Trans Luxury Hotel's kitchen?8) How is the knowledge of cross-contamination by the cooks in the 18th The Trans Luxury Hotel Bandung's kitchen?
Implementation Of Promotional Activities for Seuhah Snacks at The Seuhah Festival 03 Event Sri Marini; Sonny Sanjaya; Idham Sakti Wibawa; Dewi Fitriani; Sara Rabasari; Yayan Setiawan
Inaba of Community Services Journal Vol. 2 No. 2 (2023): Volume 2 No. 2, December 2023
Publisher : Universitas INABA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/inacos.v2i02.219

Abstract

The culinary world is closely related to tourism. This sector is utilized by businesspeople as activities in all fields return to normal. In accordance with its instinct to meet food needs, its potential needs to be utilized as much as possible. Various culinary events began to be carried out along with the disappearance of social restrictions. The situation analysis in this community partnership program is focused on the introduction of Seuhah snacks and the achievement of business targets from PT Wibawa Karya Abadi in Seuhah Festival Level 03. Business activities must always be followed by the preparation of a solid strategic plan, to achieve sustainable company success. The role of AKPAR NHI Bandung as a partner is to implement promotional activities in the event. A promotional strategy is needed in marketing an event with the implementation of promotional activities. Promotional activities through advertising go well and using social media platforms will be more in touch with the target market. Likewise, personal selling, direct marketing, sales promotion supports the event according to the expected target. In sales promotion activities, the impact on consumer visits and consumption at the Seuhah 03 hawker festival is more significant. In addition, public relations activities through organizing competitions involving many parties are an indicator that the implementation of these promotional activities is effective.
Co-Authors Dewi Fitriani Idham Sakti Wibawa Sara Rabasari Senia Azka Aurora Sonny Sanjaya Sri Marini