Food Safety Management System di Hotel Resort Area Kabupaten Garut

R. Suganda, R. Sundayana, Hery Soesanto, K. Kusherdyana, Syaeful Muslim
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Abstract

The purpose of this study was to determine the procedure for receiving perishable raw materials at the Resort Hotel area of ??Garut Regency and understand the application of the Food Safety Management System on the receiving area for perishable raw materials at the Resort Hotel area of ??Garut Regency. The method used in this study is a qualitative method. The object of this research was carried out in a number of Resort Hotels in the Garut Regency area. The sampling technique in this study was carried out using purposive sampling method. The data collection technique was carried out by in-depth interviews with the receiving sections at each hotel in Garut district (Dariza Resort, Sumber Alam Resort, Kampung Sampireun Resort, Sabda Alam Resort). Direct observations were made on each receiving process at each hotel area in Garut district. The data collection tool was carried out by means of a checklist as well as an interview guide. The results showed that the receiving process in the hotel area of ??Garut Regency was quite good but there were still deficiencies in the application of the receiving process in terms of the procedure for receiving perishable food raw materials, delivery from suppliers to food raw material receiving officers did not have chiller or coolers and did not provide labeling. or food container stamp with the date it was received.
酒店度假区食品安全管理制度
本研究的目的是确定在度假酒店区域接收易腐原材料的程序。了解食品安全管理体系在度假酒店易腐原料接收区域的应用??加鲁特摄政。本研究采用的方法是定性方法。本研究的对象是在加鲁特摄政地区的一些度假酒店进行的。本研究的抽样技术采用目的抽样法。数据收集技术是通过对Garut区每家酒店(Dariza Resort, Sumber Alam Resort, Kampung Sampireun Resort, Sabda Alam Resort)的接待部门进行深入访谈来进行的。直接观察了Garut地区每个酒店区的每个接待过程。数据收集工具是通过核对表和访谈指南进行的。结果表明:酒店区域的接待过程为??Garut Regency做得很好,但在接收易腐食品原料的程序方面,在接收过程的应用方面仍然存在不足,从供应商到食品原料接收人员的交付没有冷却器或冷却器,也没有提供标签。或者印有收到日期的食品容器戳。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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