HYGIENE & SANITASI DI KITCHEN BEST WESTERN KINDAI HOTEL BANJARMASIN

Abstract

The problem under study is to find out how Hygiene &
Sanitation in the Best Western Kindai Hotel's Kitchen,
especially in the kitchen section when working in food
processing. Research Subjects and Objects are research
subjects for the application of kitchen hygiene and also for
hotel employees in the kitchen section, namely Food and
Beverage Products, while the object is about the application of
hygiene & sanitation in food processing. The results of the
study found that the division of tasks and cooperation that
occurred in the field was very neat and professional and
evidence of the level of occupancy being maintained even
though there had been complaints by guests. Employees of the
Food and Beverage department stated that the coordination
was good and solid as a team. Conclusions from the research
The supporting factors for coordination are good
communication, and cooperation to always routinely clean the
kitchen once a week. Suggestions from researchers even
though the cooperation between staff in the kitchen section is
always routinely cleaning the kitchen, it would be better for
every staff to be aware of maintaining the cleanliness of the
kitchen.