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Sumerta, I Ketut Eli Sumerta
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Humanities Social Sciences

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UPAYA PENERAPAN HYGIENE DAN SANITASIDI GARDEN CAFÉ KITCHEN PADA HOTEL GRAND HYATT NUSA DUA BALI Sumerta, I Ketut Eli Sumerta; Krisnadhi, William; Irwanti, Ni Ketut Dewi
HARMONY HOSPITALITY Vol. 8 No. 2 (2023): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2023.824

Abstract

The background of the research are lack of hygiene and sanitation in personal hygiene, food hygiene, and kitchen hygiene in the Garden Café kitchen at the Grand Hyatt Nusa Dua Bali. Therefore, the author raises the title of research on the application of hygiene and sanitation Garden Café Kitchen at the Grand Hyatt Nusa Dua Bali. The aims and benefits of the authors are to be wise and prudent in applying hygiene and sanitation in the Garden Café kitchen. In this study, the authors used qualitative data from primary and secondary data sources. Using research instruments to improve research results. The instrument were used in this research were observation, interviews and documentation, and also using qualitative descriptive data analysis techniques. The result of the study shows that efforts are made to apply hygiene and sanitation, namely providing hygiene and sanitation SOPs and daily HACCP in the Garden Café kitchen. The obstacles in this research namely  the number of staff who are undisciplined and do not comply with the standard procedure operational given by the management as well as problems that occur with food hygiene and kitchen hygiene, several methods have been carried out by management by holding staff training and weekly briefings and direct warnings for staff who still violate operational working hours. For kitchen hygiene, report directly to other departments to get direct treatment.
UPAYA SUPERVISOR MENJAGA KUALITAS PELAYANAN PRAMUSAJI DI RESTORAN EDEN HOOKAH CLUB KUTA BALI SAAT PANDEMI COVID-19 Sumerta, I Ketut Eli Sumerta; Palentina, I Gusti Ayu; Budiasa, I Ketut
HARMONY HOSPITALITY Vol. 7 No. 1 (2022): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2022.717

Abstract

This research is entitled the supervisor's efforts to maintain the quality of waiter service at Eden Hookah Club Bali Kuta Restaurant during the Covid-19 Pandemic. Knowledge found by the Supervisor on waitress services during the COVID-19 pandemic. The data used in this study was qualitative obtained from data sources primary and secondary. Data collection techniques by means of observation, interviews and documentation. The analysis technique was carried out by means of qualitative descriptive. From the results of the research and discussion, it can be concluded as follows: the obstacles faced by supervisors in maintaining service quality are the lack of awareness of waiters on the importance of using masks, always washing hands, maintaining distance, maintaining cleanliness and maintaining body hygiene in accordance with the maximum limit that has been determined. Efforts are made to always remind the use of masks for both waiters and guests who come to the restaurant, increase hand sanitizer in the restaurant area such as at tables and in front of the entrance, routinely clean the restaurant by wiping tables and chairs and spraying disinfectant in the restaurant area, checking the body temperature of the waiter before entering the restaurant, and maintain a distance.
Prosedur Penyimpanan Sayur Dan Buah dalam Menunjang Sistem Fifo Di Kitchen  pada Hotel Taum Resort Bali Petitenget Kuta Wati, Ni Luh Diana; Sumerta, I Ketut Eli Sumerta; Sunata, I Made
HARMONY HOSPITALITY Vol. 10 No. 2 (2025): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2025.1025

Abstract

The research deals with the storage of Vegetable and Fruit Procedures to Support the FIFO System in the Kitchen at the Taum Resort Bali Hotel, Petitenget, Kuta, Bali. Threre are 3 problem formulations namely: (a) The procedure for storing vegetables and fruit to support the FIFO system in the kitchen at the Taum Resort Bali Hotel, Petitenget, Kuta, Bali, (b) the obstacles encountered in the Vegetable and Fruit Storage Procedures and (c) the solution to the obstacles.  The data collection technique used by are observation, interviews with Commis regarding the Vegetable and Fruit Storage Procedures in Supporting the FIFO (First in First Out) system, and Documentation carried out by taking pictures of how the storage of vegetables and fruit is carried out at the Taum Resort Bali Hotel The data analysis technique used is descriptive qualitative to lead to get the results and conclusions.  The research found out three conclusions; (a) the Vegetable and Fruit Storage Procedures in the Kitchen at the Taum Resort Bali Hotel have been implemented well, but there are still some errors that occur, such as lack of knowledge of kitchen staff regarding the application of the FIFO system which causes vegetables to rot, lack of knowledge in using tools that result in room temperature changing often so that vegetables and fruit rot faster, and lack of knowledge in the ordering process.
Co-Authors I Ketut Budiasa Krisnadhi, William Ni Ketut Dewi Irwanti Palentina, I Gusti Ayu Sunata, I Made Wati, Ni Luh Diana