UPAYA MENINGKATKAN PROFESIONALISME JURU MASAK DALAM MENUNJANG KEBERSIHAN DAN SANITASI MAKANAN DI DAPUR TERRACE ANGING MAMMIRI MAKASSAR GOLDEN HOTEL

  • Riska Veronika
  • St. Hadijah Hadijah
  • Yuyun Sulistiana Ningrum

Abstract

This study aims to explain the efforts made to improve the professionalism of cooks in supporting hygiene and sanitation. The research was conducted at the Terrace Anging Mammiri (TAM) coffee shop’s kitchen, Makassar Golden Hotel. The TAM Coffee shop’s kitchen is the main kitchen that prepare a la carte food. This kitchen emphasizes the quality of food produced. This study used qualitative research methods. The results of this study show that Makassar Golden Hotel is very concerned about the quality of food produced by establish standard operational procedures for the Food and beverage Department. The standard operating procedure is closely related to hygiene and food sanitation. The cook who is in the TAM coffee shop’s kitchen is the executor of the standard operating procedures that have been established. For this reason, the Makassar Golden Hotel always provides training as an effort to improve the cook's knowledge that will affect the professionalism of the cook.

 

Keywords: Professionalism, Cook, Sanitation, Kitchen

Published
2019-09-23
How to Cite
Veronika, R., Hadijah, S. H., & Ningrum, Y. (2019, September 23). UPAYA MENINGKATKAN PROFESIONALISME JURU MASAK DALAM MENUNJANG KEBERSIHAN DAN SANITASI MAKANAN DI DAPUR TERRACE ANGING MAMMIRI MAKASSAR GOLDEN HOTEL. Jurnal Sains Terapan Pariwisata, 4(2), 401-412. Retrieved from http://jstp.polteksahid.ac.id/index.php/jstp/article/view/338