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Analisis Peran Hygiene dan Sanitasi Kitchen dalam mewujudkan Food Safety Excellence Departement Food & Beverage di Patra Semarang Hotel & Convention

Journal of Creativity Student · Vol. 9 No. 3s (2026) · hlm. 40–44

DOI
10.15294/jcs.v9i1.49975
ISSN
2502-1958, 2962-603X
Terbit
2026-01-10
Penerbit
Universitas Negeri Semarang
Bahasa
eng

Abstrak

This study examines the role of kitchen hygiene and sanitation practices in achieving Food Safety Excellence standards in accordance with tourism regulations. The research approach used was data collection through on-site observations in the kitchen area, interviews with the executive chef, and document analysis related to compliance with standard operating procedures (SOPs). The results indicate that hygiene and sanitation at Patra Semarang Hotel & Convention are strictly monitored across three main aspects: food handlers, workplace cleanliness, and sterilization of production equipment, thus maintaining Food Safety Excellence status and upholding the hotel's reputation at the national level.

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40 penulis · 97 tautan kepenulisan bersama · 7 lintas organisasi · menampilkan 40 yang paling banyak terhubung

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  • Indonesia University of Education
  • Tadulako University
  • Universitas Trisakti
  • Sunan Kalijaga State Islamic University Yogyakarta
  • Siliwangi University
  • Universitas Halu Oleo
  • Islamic University of Indonesia
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
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Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Siti FathonahAfiliasi tidak diketahui5
Wahyuningsih WahyuningsihTadulako University4
Pudji AstutiUniversitas Trisakti3
Siti FatonahSunan Kalijaga State Islamic University Yogyakarta2
Octavianti ParamitaAfiliasi tidak diketahui2
Rahmat RizalSiliwangi University1
Dadi RusdianaIndonesia University of Education1
Parsaoran SiahaanIndonesia University of Education1
Ismail IsmailIndonesia University of Education1
Anna PermanasariIndonesia University of Education1
I Ketut SuardikaUniversitas Halu Oleo1
La Ode Ali BasriAfiliasi tidak diketahui1
Riris Dian SafitriAfiliasi tidak diketahui1
Edi WidodoIslamic University of Indonesia1
Kartika Imam SantosoAfiliasi tidak diketahui1
Refika Adinda InkaAfiliasi tidak diketahui1
RosidahAfiliasi tidak diketahui1
Laode NataliaAfiliasi tidak diketahui1
Valeria ZebuaAfiliasi tidak diketahui1
Dian LorenzaAfiliasi tidak diketahui1
Najla Khairunnisa SalsabilaAfiliasi tidak diketahui1
Bambang Sugeng SuryatnaAfiliasi tidak diketahui1
Meutia Jeihan Ardi FarieraAfiliasi tidak diketahui1
Rosidah RosidahAfiliasi tidak diketahui1
Putri HammidhaAfiliasi tidak diketahui1
Paramita OktaviantiAfiliasi tidak diketahui1
Khansa SofrianaAfiliasi tidak diketahui1
Muhammad RidhafaAfiliasi tidak diketahui1
Rosalia Amanda PratiwiAfiliasi tidak diketahui1
Fathur Rahman SatrioAfiliasi tidak diketahui1
Fariski Bagus SetiawanAfiliasi tidak diketahui1
Jagaddhita Rizqi AnggrahiniAfiliasi tidak diketahui1
Farda Zulaiha AsyariAfiliasi tidak diketahui1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/journals/jcs/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Analisis Peran Hygiene dan Sanitasi Kitchen dalam mewujudkan Food Safety Excellence Departement Food &amp; Beverage di Patra Semarang Hotel &amp; Convention</dc:title>
	<dc:creator xml:lang="en">Dwiyanti, Anisa </dc:creator>
	<dc:creator xml:lang="en">Qurratu’Aini, Khofifah </dc:creator>
	<dc:creator xml:lang="en">Fauziah, Bulan Zumi </dc:creator>
	<dc:creator xml:lang="en">Febriana, Alza </dc:creator>
	<dc:creator xml:lang="en">Tarisha, Allya Candra </dc:creator>
	<dc:creator xml:lang="en">Ansori, Muhammad </dc:creator>
	<dc:creator xml:lang="en">Setiawan, Wawan </dc:creator>
	<dc:subject xml:lang="en">hygiene and sanitation, food safety excellence, Patra Semarang</dc:subject>
	<dc:description xml:lang="en">This study examines the role of kitchen hygiene and sanitation practices in achieving Food Safety Excellence standards in accordance with tourism regulations. The research approach used was data collection through on-site observations in the kitchen area, interviews with the executive chef, and document analysis related to compliance with standard operating procedures (SOPs). The results indicate that hygiene and sanitation at Patra Semarang Hotel &amp;amp; Convention are strictly monitored across three main aspects: food handlers, workplace cleanliness, and sterilization of production equipment, thus maintaining Food Safety Excellence status and upholding the hotel's reputation at the national level.</dc:description>
	<dc:publisher xml:lang="en">Universitas Negeri Semarang</dc:publisher>
	<dc:date>2026-01-10</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unnes.ac.id/journals/jcs/article/view/49975</dc:identifier>
	<dc:identifier>10.15294/jcs.v9i1.49975</dc:identifier>
	<dc:source xml:lang="en">Journal of Creativity Student; Vol. 9 No. 3s (2026): Special Edition; 40-44</dc:source>
	<dc:source>2502-1958</dc:source>
	<dc:source>2962-603X</dc:source>
	<dc:source>10.15294/jcs.v9i3s</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/journals/jcs/article/view/49975/9914</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2026 Journal of Creativity Student</dc:rights>
</oai_dc:dc>