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All Journal Jurnal Pariwisata dan Perhotelan Indonesian Journal of Microbiology
Arityas, Gita
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Humanities Dentistry Environmental Science Immunology & microbiology Social Sciences Other

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Peran Cook dalam Peningkatan Hyigiene dan Sanitasi di Hot Kitchen di Ascent Premiere Hotel Malang Arityas, Gita; Faozen, Faozen
Jurnal Pariwisata dan Perhotelan Vol. 1 No. 1 (2023): November
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/pjpp.v1i1.1895

Abstract

Penelitian ini dilakukan dengan tujuan untuk memahami bagaimana pihak manajemen kitchen Ascent Premiere Hotel Malang berupaya meningkatkan kualitas kebersihan dan sanitasi. Metode penelitian yang digunakan adalah pendekatan deskriptif kualitatif dengan melakukan observasi, wawancara, dan dokumentasi untuk mengumpulkan data yang dibutuhkan. Subjek dalam penelitian ini adalah sous chef, dan Jr sous chef, yang dapat membantu untuk memberikan berupa infomasi terkait penelitian. Objek penelitian ini yaitu berfokus pada usaha meningkatkan kebersihan dan sanitasi di dapur (kitchen) dengan tujuan memberikan rasa aman, kenyamanan, dan efisiensi kerja bagi seluruh staf di sana. Hasil penelitian menunjukkan bahwa beberapa staf mengeluhkan kurangnya penerapan standar kebersihan dan sanitasi yang maksimal, karena kurangnya kualitas dari prosedur operasional standar (SOP) yang diterapkan. Untuk merespons keluhan ini, para chef mengambil langkah cepat dengan melakukan beberapa tindakan, seperti meningkatkan jumlah karyawan, melakukan briefing setiap hari sebelum bekerja, dan melakukan hal-hal lain yang dapat mendukung peningkatan kualitas hygiene dan sanitasi di dapur (kitchen) Ascent Premiere Hotel Malang.
Cook's Role in Hygiene and Sanitation Improvement in Hot Kitchen at Ascent Premiere Hotel Malang Arityas, Gita; Faozen, Faozen
Indonesian Journal of Microbiology Vol. 1 No. 1 (2024): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/ijm.v1i1.2471

Abstract

This study was undertaken to learn how the kitchen management at Ascent Premiere Hotel Malang attempts to improve the level of cleanliness and sanitation. The study method employed is a qualitative descriptive approach, with data collected through observation, interviews, and recording. The research subjects are sous chefs and junior sous chefs who can supply research-related information. The goal of this study is to focus on efforts to improve kitchen cleanliness and sanitation in order to provide a sense of security, comfort, and job efficiency for all staff members. According to the study's findings, several employees expressed dissatisfaction with the maximum execution of hygiene and sanitation requirements due to the low quality of the standard operating procedures (SOP) that were implemented. To address these problems, the cooks took immediate action by expanding the number of personnel, holding daily briefings before work, and doing other things that can help improve the hygiene and sanitation at the Ascent Premiere Hotel Malang kitchen.
Co-Authors Faozen Faozen Faozen, Faozen