HACCP-Based Food Store Model in Environmentally Sustainable Implementation at The Kayon Resort Ubud

Raharja, I Made Gustana Kerta and Elistyawati, Ida Ayu and Susanto, Budi (2022) HACCP-Based Food Store Model in Environmentally Sustainable Implementation at The Kayon Resort Ubud. Repositori Politeknik Negeri Bali.

	Text (Artikel) RAMA_93303_1815834172_artikel.pdf - Accepted Version Available under License Creative Commons Attribution Non-commercial Share Alike. Download (321kB)
	Text (Surat Pernyataan Bebas Plagiarisme) RAMA_93303_1815834172_Pernyataan.pdf - Supplemental Material Available under License Creative Commons Attribution Non-commercial Share Alike. Download (120kB)

Abstract

This research was conducted at The Kayon Resort Ubud which is located on Jln. Raya Kendran, Tegalalang Village, Ubud District, Gianyar Regency, Bali. This study aims to determine the storage of food ingredients and HACCP at The Kayon Resort Ubud. The problem of this study is to determine the storage of food ingredients at The Kayon Resort Ubud. In this study, the data collection methods used were interviews, observation, and documentation. The analytical technique used in this research is descriptive qualitative analysis. In this study, the implementations that have been carried out are 2 (two) Flows for purchasing and ordering groceries at Food And Beverage Products at The Kayon Resort Ubud and for storing foodstuffs, foodstuffs are divided into 2, namely groceries and perishables that have been implemented. A food storage model based on Hazard Analysis and Critical Control Point to maintain the quality of food ingredients at the Food And Beverage Product Department at The Kayon Resort Ubud.

Actions (login required)

View Item