Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Tourism, Hospitality and Culture Insights Journal
Nazmi, Sabrina
Unknown Affiliation
Economics, Econometrics & Finance

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Pengaruh Penyimpanan Bahan Makanan Perishable Terhadap Kualitas Bahan Makanandi Kitchen Cambridge Hotel Medan Nazmi, Sabrina
Tourism, Hospitality And Culture Insights Journal Vol 3 No 2 (2023): Tourism, Hospitality And Culture Insights Journal
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v3i2.508

Abstract

Utilising food storage is necessary to decrease waste and increase food quality. In this study, the effect of tainted food storage on its quality was evaluated at the Cambridge Hotel Medan. 35 people gathered to hear the announcement. Quantitative techniques using a Likert scale and inferential statistics like validity, reliability, simple regression, and determination are included in data analysis. The Statistical Package for Social Science (SPSS) version 25 was used for the analysis. The study's findings revealed that, according to the determination test, the Cambridge Hotel Medan's food storage had a 12.6% influence on quality, while other factors outside the study had an 87.4% impact. With a significance level of 0.037, the sum of the t values (2,180) exceeds the table of the t values (2.036). The Ha hypotheses are therefore accepted, and the H0 hypothesis is disproved. According to the Ha hypothesis, there is a direct correlation between the integrity of food and how it is stored. Food and beverage goods must be further trained and supervised at storage in line with Standard Operating Procedures (SOP) in order to reduce food waste.
Co-Authors