Penerapan Green Action & Green Food pada Kayuputi Restoran The St Regis Bali Resort

Kurniawan, Aris and Triyuni, Ni Nyoman and Astuti, Ni Nyoman Sri (2022) Penerapan Green Action & Green Food pada Kayuputi Restoran The St Regis Bali Resort. Undergraduate thesis, Politeknik Negeri Bali.

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Abstract

The purpose of this study was to analyze the application of green action & green food at The St Regis Bali Resort. Data were collected through documentation, interviews and observations and the data were analyzed using qualitative descriptive methods. The results of the analysis show that the application of green action & green food at Kayuputi Restaurant The St Regis Bali Resort includes green actian and green food. The implementation of green energy and water efficiency actions is carried out through the engineering department by implementing energy saving programs which include (water, electricity, fuel). Energy saving programs with Solar Pannels by converting other energy into electricity, either directly by using generators, or indirectly by using concentrated solar power so as to produce electric power as a more efficient and more affordable energy system. Water efficiency at the Kayuputi Restaurant is carried out centrally by the management of The St Regis Bali Resort through the water irrigation system. Water irrigation system is the mainstay of technology to process sea water into drinking water is Reverse Osmosis (RO), which is being developed so far. Use of environmentally friendly and recyclable equipment and materials. Green food includes the use of equipment and materials that are environmentally friendly and can be recycled. The use of tools and materials is supervised by The green team as the green activity supervisor at The St. Regis Bali Resort has been around since 2015. The use of environmentally friendly materials that have been implemented by Kayuputi Restaurants. Other applications that have been applied to Kayuputi Restaurant are: Use of E-menus and Barcode Menus at Events and Restaurants. Green Food Use of equipment and materials that are environmentally friendly and can be recycled, Use organic materials for some of the needs of food preparation activities and Make menu changes using local or seasonal ingredients. Constraints of implementing green action & green food at Kayuputi Restaurant The St Regis Bali Resort and the solution: Lack of promotions that can help communicate green practice to consumers so that consumers are aware of the application of green practice in the restaurant. Based on this, it can be recommended that Kayuputi Restaurant always carry out promotions by emphasizing that Kayuputi Restaurant is a green restaurant. For researchers who are interested in researching restaurants, it is necessary to do research on green restaurant standards based on local wisdom.

Item Type: Thesis (Undergraduate)
Subjects: Ilmu Sosial Humaniora > Ilmu Sosial
Divisions: Jurusan Pariwisata > Prodi Manajemen Bisnis Pariwisata > Skripsi
Depositing User: Aris Kurniawan
Date Deposited: 13 Oct 2022 01:34
Last Modified: 13 Oct 2022 01:34
URI: http://repository.pnb.ac.id/id/eprint/4524

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