A Study of Lubana Sengkol Restaurant By - SGU Repository

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By

Fidjria Lubana Salsabella 11503013

BACHELOR’S DEGREE in

BUSINESS ADMINISTRATION -

HOTEL AND TOURISM MANAGEMENT CONCENTRATION BUSINESS ADMINISTRATION & HUMANITIES

SWISS GERMAN UNIVERSITY The Prominence Tower

Jalan Jalur Sutera Barat No. 15, Alam Sutera Tangerang, Banten 15143 - Indonesia

Revision After Thesis Defense on 13 July 2020

July 2020

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Fidjria Lubana Salsabela

STATEMENT BY THE AUTHOR

I hereby declare that this submission is my own work and to the best of my knowledge, it contains no material previously published or written by another person, nor material which to a substantial extent has been accepted for the award of any other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.

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Student Date

Approved by:

Rano Adriyanto,S.Tr.,M.Par.

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Thesis Advisor Date

Dr. Nila K. Hidayat, S.E., M.M.

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Dean Date

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ABSTRACT

ANALYSIS OF FOOD HANDLER’S KNOWLEDGE ON HYGIENE AND SANITATION IMPACT ON FOOD QUALITY: A Study of Lubana Sengkol Restaurant

By

Fidjria Lubana Salsabela Rano Adriyanto,S.Tr.,M.Par. Advisor

SWISS GERMAN UNIVERSITY

As the food and beverage industry in Indonesia has a large demand and supply, the quality and safety of food as well as effectiveness in the production process are important to consider for quality assurance. Food safety is very important to avoid side effects arising from contamination, abuse, and food poisoning. One of the worldwide food safety systems is the Hazard Analysis and Critical Control Points (HACCP). Not only HACCP which regulates food safety, SOPs from companies can also play a role. Most major food and beverage industries in Indonesia are already using international food security. However, small businesses in the food

& beverage industry rarely use international standards there for it is still often the case with food safety. With the Lubana Sengkol restaurant case study, the writer wants to know whether the food handler in Lubana Sengkol knows about food safety management and whether the food handler implements the hall. This research analyzes food handler knowledge about hygiene and sanitation and whether it affects food quality or not with quantitative methods and in-depth interviews or the same as qualitative and tested validity and reliability. This research concluded that the influence of the food handler's knowledge about hygiene and sanitation impact on food quality in Lubana Sengkol was proven from the questionnaire results and was supported by in-depth interviews that there were several cases acting as factors for food borne illness.

Keywords: Food Handler knowledge, HACCP, SOP, food safety, food quality, food borne illness

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DEDICATION

I dedicate my thesis to my family especially my parents and lecture of SGU University who have always encouraged and help me to finish this work and pursue my dream.

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ACKNOWLEDGEMENT

Alhamdullilah hirabbilalamin, with immeasurable appreciation, I would like to express my profound gratitude to the following who have assisted and fortified me to complete this study:

1. To the Almighty Allah for His blessings, grace, and strength to get through even the toughest times.

2. To my beloved parents for the unwavering moral, emotional, and financial support that has shaped me into the person I am today.

3. To my affable and kind advisor Chef Rano Abryanto for sharing expertise, advice, and encouragement despite your busy agenda to successfully deal with difficulties.

4. To my beloveds Abang Rano, ka Fika, Maspam, Ka Dudu, Ka tb, Ka Uswa and Ikhwan, thank you for all support that can produce bella as it is today.

5. To my extended family like auntie ita , auntie santi or my others aunties uncles who always encourage my thesis especially my cousin ka putri who is always there and ready to help me anytime.

6. To my beloved Agam Trilaksana who always supports me and helps me complete my thesis

7. To all my campus friends, especially my best friends suku mante, namely dea, jempi, bibil, della, lidya, memet, dave, tough, darryl and jane. they are always there when I am sad to happy and always help me whatever it is and also spreading positive vibes and motivation during the struggle to complete this study

8. To all my beloved best friends japi, rifa, nadfit, bellchit, ipan, gaung, revo, aang and my other beloved best friends who are not mentioned from elementary school to senior high school who always support me directly or even virtually. they have never forgotten me and they have always been there from little bella until now have finished my thesis.

9. To HTM Batch 2016 and SGU lecturers for the experience this past four years of study that has taught me valuable life lessons.

10. To everyone else who directly or indirectly lent a hand throughout the whole process.

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A Study of Lubana Sengkol Restaurant By - SGU Repository

STATEMENT BY THE AUTHOR

ABSTRACT

DEDICATION

ACKNOWLEDGEMENT

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