ANALISIS FOOD WASTE PADA F&B PRODUCT HOTEL X DI JAWA BARAT

Nadine Diaz Salsabila, - (2023) ANALISIS FOOD WASTE PADA F&B PRODUCT HOTEL X DI JAWA BARAT. S1 thesis, Universitas Pendidikan Indonesia.

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Abstract

Sifat operasional F&B Produk seperti bahan makanan yang mudah rusak, siklus operasi makanan yang pendek, serta volume bisnis hotel yang berubah-berubah membuat timbulnya sampah makanan tidak terhindarkan. Sampah makanan memiliki dampak yang buruk terhadap biaya produksi makanan dan keberadaan bisnis hotel. Sampah makanan juga berdampak buruk terhadap lingkungan. Walaupun begitu, belum ada strategi khusus untuk mengurangi atau langkah khusus dalam menanggulangi timbulan sampah makanan yang diterapkan oleh hotel. Penelitian ini bertujuan untuk mengetahui bagaimana hotel melakukan tindakan pencegahan, pemanfaatan ulang, serta pembuangan sampah makanan sehingga dapat disusun strategi mitigasi untuk meminimalisirnya. Metode penelitian yang digunakan yaitu metode kualitatif dengan melakukan wawancara, observasi, studi dokumentasi, dan studi literatur sebagai teknik pengumpulan data. Hasil penelitian menunjukkan bahwa hotel sudah mengetahui tindakan pencegahan untuk meminimalisir timbulnya sampah makanan, namun dalam pelaksanaannya masih kurang maksimal. Sedangkan tindakan untuk menanggulangi timbulan sampah makanan masih terbatas pelaksanaannya karena regulasi dan budget yang sudah ditetapkan hotel. The nature of F&B Product operations such as perishable food ingredients, short food operation cycles, as well as the changing volume of hotel business make the generation of food waste inevitable. Food waste has a detrimental impact on food production costs and the existence of the hotel business. Food waste also has a negative impact on the environment. However, there is no specific strategy to reduce or specific measures to tackle food waste generation implemented by hotels. This research aims to find out how hotels take measures to prevent, reuse, and dispose of food waste so that mitigation strategies can be developed to minimize it. The research method used is a qualitative method by conducting interviews, observations, documentation studies, and literature studies as data collection techniques. The results showed that the hotel already knows the preventive measures to minimize the generation of food waste, but the implementation is still not optimal. Meanwhile, actions to overcome the generation of food waste are still limited in implementation due to strict regulations and budgets that have been set by the hotel.

Item Type:	Thesis (S1)
Additional Information:	Link google scholar: https://scholar.google.com/citations?user=kTLBjxsAAAAJ&hl=id&citsig=AAPO09i65N7gG--Y9quZNlm3Adpy ID Sinta Dosen Pembimbing Woro Priatini: 6148424 Purna Hindayani: 6745708
Uncontrolled Keywords:	Sampah Makanan, Hotel, F&B Produk Food Waste, F&B Products
Subjects:	G Geography. Anthropology. Recreation > GV Recreation Leisure L Education > L Education (General)
Divisions:	Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering
Depositing User:	Nadine Diaz Salsabila
Date Deposited:	05 Sep 2023 04:43
Last Modified:	05 Sep 2023 04:43
URI:	http://repository.upi.edu/id/eprint/101374

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