The Implementation of Green Product in Supporting Food Quality at Main Kitchen The ONE Legian Hotel

Heryanti, Ni Made Natascha (2024) The Implementation of Green Product in Supporting Food Quality at Main Kitchen The ONE Legian Hotel. Undergraduate thesis, Politeknik Negeri Bali.

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Abstract

This research focuses on the implementation of green product in supporting food quality at main kitchen of The ONE Legian Hotel. The purpose of this research is to find out the answer on how green product role in supporting food quality at main kitchen of The ONE Legian. The method for collecting data was using interview, observation, triangulations and documentation. Informants in this research were 3, which was interviewed with semi-structured interview. Data analysis techniques used qualitative models by Milles and Huberman. The first research problem was answered using interview, observation and the second question is answered using interview. The results of this research showed that The ONE Legian has implemented green product and has tried its best to implement green products to improve the quality of food in its main kitchen. From the results of the role of green products in food quality, it can be seen that several prominent things such as health reasons, quality, product safety, taste and aroma of organic ingredients were much better than other conventional products.

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