PENERAPAN FUNGSI PENGAWASAN HYGIENE DAN SANITASI PENYIMPANAN, PENGOLAHAN DAN PENYAJIAN MAKANAN DI HOTEL BINTANG EMPAT SAMARINDA

Abstract

The problem that often arises in maintaining hygiene and sanitation standards from storage, processing to serving the food is that hygiene standards are not implemented properly. Guests not only want to stay overnight but also want to experience the taste of the food served at a hotel, especially at prices that are definitely different from street vendors or regular restaurants. Food also has a big impact on hotels, where income apart from room sales is from the food and beverage product department which serves various food menus, such as appetizers, main courses, desserts and others. Apart from that, this can also be dangerous for guests because they consume unclean food. The aim of this research is to determine the application of hygiene and sanitation supervision in the storage of food ingredients to be processed and served to guests. This research is descriptive research. The data collection technique was not only interviews but researchers also carried out observations to see directly the state of hygiene and sanitation at the hotel. The results of this research that there are standards for storing food ingredients in four-star hotels that are not implemented. Keywords: hygiene, sanitation, food, supervision