This thesis titled "An Analysis of Cold Kitchen Staff in the Implementation of Food Safety and Hygiene Standard at XYZ Jakarta Hotel" prepared and submitted by Edwin Ruser as partial fulfillment of the requirements for the Bachelor of Economics in the Faculty of Economics has been reviewed and found that yes the requirement for a thesis suitable for examination has been met. I declare that this thesis titled "Analysis of Cold Kitchen Staff in the Implementation of Food Safety and Hygiene Standard in Hotel XYZ Jakarta" is to the best of my knowledge and belief an original thesis that has not been submitted either in whole or in part to another university for a degree . The researchers learned that most staff have poor knowledge of food safety standards, particularly personal hygiene, temperature control and critical control point hazard analysis.
Results Not everyone knows the importance of implementing Food Safety and Hygiene Standards in personal hygiene, kitchen hygiene and especially in the application of the HACCP system for a five-star hotel and the lack of support from the hotel management. Ensuring food safety before serving the customer is important because it affects the reputation of the industry, the hotel and also the staff. This thesis was made as one of the requirements to complete the Bachelor Program in the Faculty of Economics in the direction of Hospitality and Tourism Management, President University.
Maria Jacinta A, as my thesis supervisors who help me with advice during the writing of this thesis. For everyone who cannot be named one by one, thank you for supporting and helping to complete this thesis.
INTRODUCTION
- Background of Study
- Company Profile
- Problem Identified
- Statement of Problem
- Research Objective
- Significance of the Study
- Theoretical Framework
- Scope and Limitation of the Study
- Definition of Term
These will certainly hurt the quality of the food, which can reduce guest satisfaction. These hygienic properties of the food determine not only guest satisfaction, but also the successful marketing of the hotel, as well as the safety of the guests who consume or eat the served food. If contamination has occurred between the preparation, cooking and serving of the food, the guests fall victim to the mistakes made especially by the hotel, the kitchen department that makes the food.
XYZ Hotel Jakarta is one of the four star hotels in Jakarta that offers excellent service, the beauty of the physical building or building, and also the quality of food and beverages. It is necessary to analyze the reasons why the staff of the Cold Kitchen department or the Garde Manager do not implement the food safety and hygiene standards of the hotel. Excessive use of perfumes can affect the taste of food, although only a few staff did this.
7 A date stamp is a mark on a food product to identify when it was produced and when it has expired. Thus, the stock at the end of the year consists of the goods that were last in stock.
LITERATURE REVIEW
- Training in Food Safety And Hygiene
- Codex Alimentarius And HACCP
- Food Safety And Hygiene
- Temperature Control
- Cleaning, Disinfection And Sanitation
- Cleaning And Disinfection
- Sanitation
- Personal Hygiene
- High Risk Food
- Avoiding Cross Contamination
- Kitchen Hygiene
- FIFO System
It recommends a HACCP-based approach wherever possible to improve food safety as described in Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its application. The HACCP concept is a systematic approach to food safety management based on recognized principles that aims to identify the hazards likely to occur at any stage in the food supply chain and to put control measures in place that will prevent them from happening. According to Claire Nash for Chartered Institute of Environmental Health (CIEH), 1998, food safety involves protecting food from anything that could harm the health of consumers.
Since food safety is so important to everyone, food handlers have legal obligations to keep food safe to eat. It is to look at the impact of food safety and introduce the role that food handlers play in it. For example, microbial spoilage of food can make it unappealing, even inedible, but if neither the microorganisms in question nor the by-products of their growth and metabolism have any adverse health effects, then it is not strictly food safe. issue, but acceptable.
However, many basic food safety practices, including buying food from safe sources, proper cooking and chemical control, did not increase significantly. Therefore, managers should train their employees accordingly, which includes allowing them to attend or participate in food safety training classes.
RESEARCH METHODOLOGY
Research Method
Research Framework
Research Time and Place
25 This study was taken in a four-star hotel in Jakarta in its kitchen department, specifically at the Cold Kitchen or Garde Manger. Given that the data collected from the kitchen department is strictly confidential, the author is obliged to protect the hotel image by hiding all company information to avoid the information being leaked to competitors. The data was collected after 5 months of personal observations and exploration from January 2011 to May 2011, starting from June 2011, the researcher decided the problem of the kitchen department, the data was finally collected on December 20, 2011.
Research Instruments
- Questionnaire
- Interview
- Library Research
Unstructured interview is a customized IDI that starts with a participant narrative, with no specific questions or sequence of topics. Semi-structured interviewing is where participants are asked specific questions, as well as probing commonalities revealed by their responses. Structured interview is an IDI that uses a detailed interview guide for question sequence but uses open-ended questions.
The researcher used structured individual in-depth interviews with two of the kitchen staff who have a high position, a sous chef and chef de party in the cold kitchen or Garde Manger. It was to collect more theoretically based data to support the research, the researcher also collected and studied the data from books, e-journals, internet, encyclopedia, dictionary and other sources.
Limitation
Cold Kitchen or Garde Manger is a cold kitchen where cold food is handled, which is more risky for protecting food from contamination and respecting food safety and hygiene standards. Based on the time they worked in the kitchen, the researcher assumed that most Cold Kitchen or Garde Manger staff had a broad knowledge of food safety and hygiene standards. As a four-star hotel, the kitchen of XYZ Hotel Jakarta is required to have a scheduled training by a selected international food safety and hygiene training company once every 6 months.
Food safety and hygiene standards training should always be practiced regularly in a hotel, to refresh their minds and test their knowledge. What do you think of the food safety and hygiene standard in XYZ Hotel Jakarta. Is there a Standard Operating Procedure (SOP) regarding food safety in XYZ Hotel Jakarta Kitchen.
Is there a standard operating procedure (SOP) regarding food safety in XYZ Hotel Jakarta kitchen. FIFO is also part of food safety practices where it is important for the kitchen to follow the system to reduce production costs and avoid spoilage losses. This is a basic thing every cook should know as it will always be a topic in food safety and hygiene training.
Food safety and hygiene control training is carried out in the receiving department to prevent cross-contamination. At XYZ Hotel Jakarta, they conduct training once every 6 months with an internationally accredited food safety and hygiene training company called ecolabs. According to the results shown in the charts, most Cold Kitchen or Garde Manger staff understand the importance of following food safety and hygiene standards.
As observed for six months, some issues have arisen affecting food safety and hygiene practices in XYZ Hotel Jakarta. To complete the purpose of the study is to find out the reasons why the staff of Cold Kitchen or Garde Manger at XYZ Hotel Jakarta are not implementing the food safety and hygiene standards set by the International Food Safety and Hygiene, Claire Nash for Chartered Institute of Environmental Hygiene (CIEH). Therefore, to summarize the issues, with a handful of food safety and hygiene standard training in XYZ Hotel Jakarta, not all can be implemented in the.
For the following research, it is better to focus on the hotel standards in storage and reception, because this is the starting point of the Food Safety and Hygiene standard procedures. The XYZ Hotel Jakarta can consider to provide proper and good facilities for the implementation of Food Safety and Hygiene Standard. 66 It is recommended to do other research on Reception and Storage, because this is the starting point of Food Safety and Hygiene Standards.
Assessment of Food Safety Practices of Foodservice Food Processors (Risk Assessment Data): Testing a Communication Intervention (Evaluation of Tools).
ANALYSIS OF DATA AND INTERPRETATION OF
Analysis of Data
- Questionnaire Result and Data Analysis
- Interview Result and Data Analysis
Interpretation of Result
CONCLUSION AND RECOMMENDATION
Conclusion
Recommendation
