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Ni Nyoman Nidya Trianingrum
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Harmony Hospitality
Published by Universitas Triatma Mulya
ISSN : 26851067     EISSN : 30906288     DOI : https://doi.org/10.51713/harty
Core Subject : Humanities, Social,
Humanities Social Sciences
Jurnal harmony hospitality contains scientific papers from research or study results related to the tourism and hospitality sector. 1. The focus and scope of journal cover practices of work and activity in the related tourism: travel, tourism destination, attraction, recreation, tourism marketing, tourism infrastructure 2. The focus and scope of journal cover practices of work and activity in the related hospitality: hotel, entertainment, MICE (meeting, incentives, convention, and exhibitions), and many other
Arjuna Subject : Ilmu Sosial - Ilmu Sosial (Lain-Lain)
Articles 5 Documents
 1 
Search results for , issue "Vol. 9 No. 1 (2024): Harmony Hospitality" : 5 Documents clear
Penerapan Hygiene Dan Sanitasi Untuk Menjaga Kualitas Minuman Di Bar Restoran Bias Country Bali Wisnawa, I Made Tresna; Dewi Irwanti, Ni Ketut; Induyoga Aditama, I Wayan
HARMONY HOSPITALITY Vol. 9 No. 1 (2024): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2024.9225

Abstract

The final assignment report entitled Application of Hygiene and Sanitation to Maintain the Quality of Drinks at the Bias Courtyard Bali Restaurant Bar, aims to determine the application of hygiene and sanitation to maintain the quality of drinks at the Bias Courtyard Bali Restaurant Bar, the obstacles faced when implementing hygiene and sanitation, and the efforts made to ensure that hygiene and sanitation are implemented well. qualitative descriptive research method obtained from two data sources, namely primary data and secondary data, as well as data collection techniques using observation, interviews and documentation. Hygiene and Sanitation is a preventive health effort that focuses its activities on individual activities and the human environment. Based on the discussion outlined by the author regarding the application of hygiene and sanitation to maintain the quality of drinks at the bar, the application of hygiene and sanitation at the Bias Courtyard Restaurant Bar is the same as the theory of the experts mentioned. This research produces 3 conclusions (1). The implementation of hygiene and sanitation has not been implemented properly due to the absence of written SOPs in the Bias Courtyard Restaurant Bar; (2). Obstacles that hinder the implementation of hygiene and sanitation include staff's lack of awareness of the importance of implementing hygiene and sanitation; (3). Efforts made to ensure that the implementation of hygiene and sanitation runs well are by holding briefings, training and directly controlling the operations at the bar. Based on these conclusions, it can be recommended that beverage processing must be carried out according to established SOPs, such as using hand gloves and washing beverage ingredients before using them to maintain hygiene and sanitation to maintain the quality of a beverage
Penerapan Standard Keselamatan Kesehatan Kerja (K3) Pada Karyawan Kitchen Di Finns Vip Beach Club Canggu Bali Asrihati, Ni Komang; Dewi Irwanti, Ni Ketut; Sandi Artha Putra, I Nengah
HARMONY HOSPITALITY Vol. 9 No. 1 (2024): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2024.9229

Abstract

Penelitian ini bertujuan untuk menganalisa bagaimana penerapan standard keselamatan kesehatan kerja (K3) di Finns VIP beach club canggu bali. Penelitian ini dilatar belakangi oleh pekerja yang mengalami kecelakaan kerja yang dikarenakan kurang patuhnya pekerja terhadap prosedur keselamatan kerja yang mengakibatkan adanya kecelakaan kerja. Penelitian ini bertujuan untuk mengetahui penerapan standard keselamatan kesehatan kerja, mengetahui kendala-kendala yang dihadapi dalam penerapan standard keselamatan kesehatan kerja dan mengetahui upaya mengatasi kendala dalam penerapan standard keselamatan kesehatan kerja. Pada penelitian ini metode pengumpulan data dilakukan dengan melakukan wawancara, observasi dan dokumentasi dengan menggunakan teknik analisis deskriptif kualitatif. Penyajian hasil analisis yang digunakan yaitu teknik informal berupa bagan dan teknik formal yaitu berupa gabungan kalimat. Hasil penelitian menghasilkan 3 simpulan yaitu : a) penerapan standard keselamatan kesehatan kerja yang meliputi penggunaan APD kitchen,memastikan lingkungan kerja yang aman dan memastikan peralatan yang digunakan tidak menimbulkan kecelakaan. b) kendala yang dihadapi adalah penggunaan uniform kitchen, untuk lingkungan dapur tidak adanya ventilasi, ada trainee dan karyawan yang belum mengetahui penggunaan alat, kurangnya pemahaman kitchen equipment, pemilihan sampah organik maupun anorganik yang mereka belum bisa membedakan, pemahaman dalam penggunaan fire exhausted. c) upaya yang dilakukan dalam mengatasi kendala penerapan keselamatan kesehatan kerja adalah dilakukan pemeriksaan setiap hari oleh pihak engineering tentang suhu di ruangan di kitchen,memberikan pelatihan terhadap penggunaan alat dan mesin,pemilihan sampah organik dan anorganik upaya yang dilakukan untuk mengatasi kendala tersebut yaitu dengan cara mengingatkan karyawan maupun trainee tentang pentingnya membedakan antara sampah organik dan anorganik, memberikan pelatihan tentang memadamkan api . Adapun saran dari penulis yaitu dengan melakukan pelatihan kepada seluruh karyawan tentang keselamatan dan kesehatan kerja.  
Teknik Pengolahan Duck Confit di Hot Kitchen Pada Finns VIP Beach Club Canggu Bali Ni Kadek Indah Rohani; Sutapa, I Ketut; Agung Rai Antara, I Made
HARMONY HOSPITALITY Vol. 9 No. 1 (2024): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2024.9230

Abstract

This study aims to find out the duck confit processing technique, the obstacles faced in the duck confit processing technique and the efforts made to overcome the obstacles in the duck confit processing technique in the hot kitchen at Finns VIP Beach Club Canggu Bali. The data collection method was carried out by conducting observations, interviews, and documentation using qualitative descriptive analysis techniques, namely explaining and describing duck confit processing techniques in the hot kitchen at Finns VIP Beach Club Canggu Bali. The obstacles faced in the duck confit processing technique in the hot kitchen at Finns VIP Beach Club Canggu Bali are in the selection of basic ingredients, especially duck, storing duck confit, cooking time and maintaining the consistency of the dish. The business effort carried out is to use imported duck and use adequate tools such as vacuum machines to store it and convothem to cook duck confit. The results of the study showed that there were obstacles in the processing of duck confit, namely in the cooking process and lack of precision in processing duck confit. The suggestion is to immediately realize what has been conveyed by the speakers.
Prosedur Pembuatan Pollo Funghi Pizza Di Kitchen  Restoran K Resto Rupminiasih, Ni Nyoman; Polikarpus Nainggolan, Pondang; Sandi Artha Putra, I Nengah
HARMONY HOSPITALITY Vol. 9 No. 1 (2024): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2024.9232

Abstract

  Pollo Funghi Pizza is a type of pizza topped with tomato sauce, cheese, mushrooms and chicken. This research was conducted to find out the procedure for making pollo funghi pizza at Kitchen K restaurant. There are three problem formulations contained in this research, namely what is the procedure for making pollo funghi pizza at K restaurant, what are the obstacles that often occur in making pollo funghi pizza at K restaurant, efforts that can be made to overcome obstacles in making pollo funghi pizza at K restaurant. The theory in this research discusses tourism, hotels, kitchens, procedures, cooking and cooking methods. The data analysis technique used is descriptive qualitative, where the research produces descriptive data that describes, depicts, explains, explains and answers in more detail the problems to be studied. The data collection methods used were observation, interviews and documentation. The results of this research show that the procedure for making pollo funghi pizza is quite good, the taste and quality of the pizza produced has received good feedback from guests, and pollo funghi pizza has become one of the favorite pizzas. In making pollo funghi pizza there are obstacles, namely pizza dough that is tight or less elastic, running out of stock of ingredients and equipment damage
Prosedur Penyimpananan Bahan Makanan di Kitchen Hotel Four Seasons Resort Bali at Sayan Putu Sulastri, Ida Ayu; Eli Sumerta, I Ketut
HARMONY HOSPITALITY Vol. 9 No. 1 (2024): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2024.9233

Abstract

Untuk mengantisipasi kerusakan bahan makanan, maka perlu menerapkan prosedur penyimpanan bahan makanan yang benar sesuai dengan jenis dari masing-masing bahan makanan. Tujuan penelitian dalam tugas akhir ini adalah untuk mengetahui bagaimana prosedur penyimpanan bahan makanan di kitchen dan Untuk mengetahui kendala yang dialami staf kitchen dalam proses penyimpanan bahan makanan di kitchen, jenis penelitian ini adalah kualitatif, Dalam penelitian ini, peneliti menggunakan lembar observasi, daftar pertanyaan wawancara dan dokumen-dokumen terkait dengan penelitian yang dimiliki oleh kitchen. Penelitian ini dilakukan di Hotel Four Seasons Resort Bali At Sayan, Berdasarkan hasil penelitian Prosedur penyimpanan bahan makanan di kitchen Hotel Four Seasons Resort Bali At Sayan, sudah memiliki standar dalam penyimpanan bahan makanan yaitu dengan sudah memakai alat-alat penyimpanan sesuai dengan standarnya, menerapkan sistem FIFO, memastikan suhu chiller diatur sesuai dengan SOP dan perawatan alat-alat yang digunakan untuk penyimpanan bahan makanan. Ada beberapa kendala yang dialami staff kitchen dalam proses penyimpanan bahan makanan yaitu kurangnya chiller tempat penyimpanan bahan makanan, kesulitan dalam mencari bahan makanan, tidak adanya food text atau lebeling pada bahan makanan yang disimpan, kurangnya knowledge dalam penyimpanan bahan makanan.

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