eprintid: 140876 rev_number: 24 eprint_status: archive userid: 219393 dir: disk0/00/14/08/76 datestamp: 2025-09-29 04:28:55 lastmod: 2025-09-29 04:28:55 status_changed: 2025-09-29 04:28:55 type: thesis metadata_visibility: show creators_name: Rifa Marliani, - creators_name: Woro Priyatini, - creators_name: Purna Hindayani, - creators_nim: NIM2108256 creators_nim: NIDN0009037105 creators_nim: NIDN0012028903 creators_id: rifamarliani2003@upi.edu creators_id: woro.priatini@upi.edu creators_id: purnahindayani@upi.edu contributors_type: http://www.loc.gov/loc.terms/relators/THS contributors_type: http://www.loc.gov/loc.terms/relators/THS contributors_name: Woro Priyatini, - contributors_name: Purna Hindayani, - contributors_nidn: NIDN0009037105 contributors_nidn: NIDN0012028903 contributors_id: woro.priatini@upi.edu contributors_id: purnahindayani@upi.edu title: STRATEGI MITIGASI PENGELOLAAN FOOD WASTE DI RESTORAN “X” KABUPATEN BANDUNG ispublished: pub subjects: HD subjects: HD28 subjects: TX divisions: MIK full_text_status: restricted keywords: Food Waste, Restoran, Strategi Mitigasi, MICMAC Food Waste, Restaurant, Mitigation Strategies, MICMAC note: https://scholar.google.com/citations?view_op=new_profile&hl=en ID SINTA Dosen Pembimbing Woro Priyatini : 6148424 Purna Hindayani : 6745708 abstract: Restoran "X" adalah sebuah restoran besar dan setiap hari pada kegiatan operasionalnya menghasilkan sampah. Tujuan dari penelitian ini adalah untuk mengidentifikasi jenis-jenis food waste yang ada di Restoran "X", mengetahui upaya yang telah dilakukan oleh Restoran "X" dalam mengelola food waste, dan mengetahui strategi mitigasi yang tepat dilakukan oleh Restoran “X” untuk mengurangi sampah makanan. Metode penelitian yang digunakan adalah metode kualitatif dengan wawancara, observasi, dan studi dokumentasi, serta menggunakan MICMAC sebagai tools analisis. Hasil dari penelitian ini adalah terdapat 4 strategi mitigasi pengelolaan food waste yang harus diprioritaskan oleh Restoran “X” yaitu menerapkan sistem penyimpanan dengan metode FIFO, pencatatan audit berkala, menyediakan bahan baku unggul di dapur, dan melaksanakan pelatihan karyawan. Restaurant "X" is a large restaurant and every day in its operational activities produces waste. The purpose of this study is to identify the types of food waste in Restaurant "X", to find out the efforts that have been made by Restaurant "X" in managing food waste, and to find out the right mitigation strategies carried out by Restaurant "X" to reduce food waste. The research method used is a qualitative method with interviews, observations, and documentation studies, and using MICMAC as an analysis tool. The results of this study are that there are 4 mitigation strategies for managing food waste that must be prioritized by Restaurant "X", namely implementing a storage system with the FIFO method, periodic audit recording, providing superior raw materials in the kitchen, and conducting employee training. date: 2025-08-15 date_type: published institution: Universitas Pendidikan Indonesia department: KODEPRODI93203#Manajemen Industri Katering_S1 thesis_type: other thesis_name: other official_url: https://repository.upi.edu related_url_url: https://perpustakaan.upi.edu related_url_type: org citation: Rifa Marliani, - and Woro Priyatini, - and Purna Hindayani, - (2025) STRATEGI MITIGASI PENGELOLAAN FOOD WASTE DI RESTORAN “X” KABUPATEN BANDUNG. S1 thesis, Universitas Pendidikan Indonesia. document_url: http://repository.upi.edu/140876/1/S_MIK_2108256_Title.pdf document_url: http://repository.upi.edu/140876/2/S_MIK_2108256_Chapter1.pdf document_url: http://repository.upi.edu/140876/3/S_MIK_2108256_Chapter2.pdf document_url: http://repository.upi.edu/140876/4/S_MIK_2108256_Chapter3.pdf document_url: http://repository.upi.edu/140876/5/S_MIK_2108256_Chapter4.pdf document_url: http://repository.upi.edu/140876/6/S_MIK_2108256_Chapter5.pdf document_url: http://repository.upi.edu/140876/7/S_MIK_2108256_Appendix.pdf