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All Journal Jurnal Manajemen Pelayanan Hotel
Demolingo, Ramang
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Social Sciences Other

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The Analysis of Hygiene, Hazard Analysis, and Critical Control Point Purchasing Department at Four Seasons Hotel Jakarta in Ensuring Food Safety for Guests Demolingo, Ramang; Fitri Afianti, Azzachra
Jurnal Manajemen Pelayanan Hotel Vol 6 No 2 (2022): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.060214

Abstract

This study aimed to understand (1) The application of Hygiene using hazard analysis and critical point (HACCP) systems in Purchasing Department. (2) Ensuring the safety of hotel food by implementing HACCP system onto their hygiene procedure. This study used descriptive qualitative design that describes the data that have been collected through observation, interviews, documentation matrix analysis IFE and EFE during the research. The results of this study indicate that Four Seasons Hotel Jakarta has implemented the hygiene standart accordance with the Hazard Analysis and Critical Control Point (HACCP) system. In carrying the activities at Purchasing Department, Four Seasons Hotel Jakarta still faces many problems. To overcome the problems Purchasing Department Manager have several strategies efforts to overcome them. Keywords: Hygiene, Purchasing, HACCP, Hotel
Co-Authors Fitri Afianti, Azzachra