Kusumaningayu, Veni (2013) UJI PRA PENERAPAN MANAJEMEN KEAMANAN MAKANAN BERBASIS HACCP YANG BERIMPLIKASI TERHADAP KEPUASAN KONSUMEN DI KITCHEN HOTEL GRAND ROYAL PANGHEGAR BANDUNG. S1 thesis, Universitas Pendidikan Indonesia.
Abstract
Permasalah yang dikaji dalam penelitian ini adalah belum diterapkannya sistem keamanan makanan berbasis HACCP didalam kitchen Hotel Grand Royal Panghegar Bandung. Penelitian ini bertujuan untuk mengetahui adakah pengaruh penerapan sistem keamanan makanan berbasis HACCP terhadap kepuasan konsumen yang datang ke Restoran Hotel Grand Royal Panghegar Bandung.Metode penelitian yang digunakan adalah metode deskriptif verifikatif, dengan jumlah responden sebanyak 100 orang. Teknik analisis data yang digunakan adalah uji regresi linier sederhana. Hasil analisis menunjukan bahwa variabel keamanan makanan mempunyai pengaruh positif terhadap kepuasan konsumen di Restoran Hotel Grand Royal Panghegar Bandung dan kepuasan konsumen mempunyai pengaruh positif terhadap keamanan makanan di Restoran Hotel Grand Royal Panghegar Bandung sebesar 36% sedangkan sisanya sebesar 64% dipengaruhi faktor lain. Implementasi HACCP, yang merupakan bagian dari sistem manajemen kemanan makanan perlu dilakukan didalam Kitchen Hotel Grand Royal Panghegar Bandung.Sistem HACCP merupakan alat control pencegahan yang dapat menjamin makanan aman dan dapat digunakan untuk menstandarisasi prosedur penanganan, penyiapan, dan penyajian makanan untuk menjamin makanan aman untuk dikonsumsi. Staff dan karyawan hotel perlu diberikan pelatihan-pelatihan rutin berkaitan dengan: keamanan pangan, HACCP, dan sertifikasi manajer pengelola hotel. Kata kunci : HACCP, Keamanan makanan, Hotel, Grand Royal Panghegar.
Absract
The issues that examined in this research are not yet implementing food safety system with HACCP based in kitchen of Grand Royal Panghegar Hotel Bandung. The purpose of this research is to get information about the influence of HACCP-based food safety system to the satisfaction of the costumers who come to the restaurant of the Grand Royal Panghegar Hotel Bandung. This research uses a descriptive method verifikatif with 100 respondent. The technique of data analysis is a simple linear regression test. The analysis show that variable food safety has a positive influence on costumer satisfaction in the restaurant Grand Royal Panghegar Hotel Bandung and costumer satisfaction has a positive influence on the safety of the food in the restaurant of the Grand Royal Panghegar Hotel Bandung amounted 36% while the rest amounted to 64% other factors influenced. Implementation of HACCP, which is part of the food safety management system needs to be done in the Kitchen Grand Royal Panghegar Hotel Bandung. System HACCP is a prevention tool control that can ensure the food is safe and may be used for a standard procedure for the handling, preparation and serving of food to ensure that food is safe for consumption. Staff and employees of the hotel need to be given regular training related to: food safety, HACCP, and certification of the property manager. Key words: HACCP, Safety Food, Hotel, Grand Royal Panghegar.
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| Item Type: | Thesis (S1) |
|---|---|
| Subjects: | ?? kat ?? |
| Divisions: | ?? kat ?? |
| Depositing User: | Riki N Library ICT |
| Date Deposited: | 29 Jan 2014 03:30 |
| Last Modified: | 29 Jan 2014 03:30 |
| URI: | http://repository.upi.edu/id/eprint/5115 |
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