Penerapan Hygiene dan Sanitasi di Kemiri Restoran - Wahyuni , Ni Putu Cindy; Juniarta , Pande Putu (Institut Pariwisata dan Bisnis Internasional, 2023)
Penerapan hygiene dan sanitasi direstoran merupakan salah satu hal yang sangat penting diterapkan, hal ini dikarenakan bahwa hygiene dan sanitasi memberikan dampak positif bagi pengembangan sebuah restoran, jika hygiene dan sanitasi tidak diperhatikan maka akan mengakibatkan penurunan kepuasan pelanggan dan berdampak pada reputasi restoran. Tujuan dari penelitian ini adalah untuk mengetahui penerapan hygiene dan sanitasi di Kemiri restoran pada COMO Uma Ubud Hotel. Metode penelitian yang digunakan adalah observasi, wawancara dan studi kepustakaan. Penelitian ini dilaksanakan di Kemiri restoran pada COMO Uma Ubud Hotel dalam kurun waktu 6 bulan. Berdasarkan hasil penelitian ditemukan bahwa ada 2 standar penerapan hygiene dan sanitasi yang tidak dilakukan dan 1 standar penerapan hygiene dan sanitasi yang jarang dilakukan, antara lain kerapian rambut, kebersihan diri seperti mencuci tangan sebelum maupun sesudah memulai kegiatan, dan kebersihan lingkungan kerja, untuk memperbaiki itu perlunya tingkat kesadaran para karyawan dan pengawasan dari atasan untuk memastikan para karyawan telah melakukan prosedur sesuai standar. The implementation of restaurant hygiene and sanitation is one of the most important things to do, if cleanliness and sanitation are not considered it will result in a decrease in customer satisfaction and have an impact in the hotel reputation . The purpose of this study was to know how the application of hygiene and sanitation in Kemiri restaurant at COMO Uma Ubud Hotel. Methodology used in this research is the method of observation, interview and literature study. This research was conducted at COMO Uma Ubud Hotel for 6 months. It was found that there were 2 standards of application of hygiene and sanitation that were not carried out and 1 standard of application of hygiene and sanitation that was rarely carried out, including hair neatness, washing hands before and after starting activities, and cleanliness of the work environment, to improve it. the need for awareness level of employees and supervision from superiors to ensure employees have carried out procedures according to standards.