| dc.contributor.author | Faizal, Alexander Rayhann | |
| dc.date.accessioned | 2024-12-10T01:19:18Z | |
| dc.date.available | 2024-12-10T01:19:18Z | |
| dc.date.issued | 2021 | |
| dc.identifier.uri | https://dspace.uc.ac.id/handle/123456789/7730 | |
| dc.description | The purpose of this study is to improve Food Quality Control at Mie Setan restaurant both in terms of material storage, preparation and presentation to customers. The population used is 2 employees and 1 owner Mie Setan Gresik. Data collection techniques in this study used observation, interviews, and documentation methods, then the researchers carried out a qualitative approach to the type of case study research associated with Mie Setan restaurant improving Food Quality Control during the pandemic with triangulation techniques as a technique for checking the validity of the data to obtain significant results. in research. Based on the results of the research analysis, it was found that the hypothesis was that the application of HACCP in Mie Setan Gresik restaurant had not yet been implemented. This is because the central Mie Satan unit has not yet provided directions to the branches regarding the implementation of HACCP, and some employees still do not understand the HACCP system. However, food quality control at the Mie Setan restaurant Gresik branch has been implemented from the start, due to ensure the quality of the products served to customers, especially during the pandemic. | en_US |
| dc.description.abstract | Tujuan dari penelitian ini untuk meningkatkan Food Quality Control di restoran Mie Setan baik dari segi penyimpanan bahan, persiapan dan penyajian kepada pelangan. Populasi yang digunakan adalah 2 Karyawan dan 1 Owner Mie Setan Gresik. Teknik pengumpulan data dalam penelitian ini menggunakan metode observasi, wawancara, dan dokumentasi, selanjutnya peneliti melakukan pendekatan kualitatif jenis penelitian studi kasus yang dikaitkan dengan restoran Mie Setan meningkatkan Food Quality Control pada masa pandemi dengan teknik triangulasi sebagai teknik pemeriksaan keabsahan data untuk memperoleh hasil yang signifikan dalam penelitian. Berdasarkan hasil analisis penelitian didapatkan hipotesis yaitu penerapan HACCP yang ada di restoran Mie Setan Gresik masih belum diterapkan. Dikarenakan unit Mie setan pusat masih belum memberikan arahan ke cabang-cabang akan penerapan HACCP, dan beberapa karyawan juga masih belum mengerti tentang system HACCP. Namun, Food quality control pada restoran Mie Setan cabang Gresik sudah diterapkan dari awal, dikarenakan guna untuk menjamin kualitas produk yang disajikan kepada pelanggan terutama dimasa pandemi. | en_US |
| dc.publisher | Universitas Ciputra | en_US |
| dc.subject | Food Quality Control | en_US |
| dc.subject | HACCP | en_US |
| dc.title | PENTINGNYA PENERAPAN HACCP PADA MASA PANDEMI DI RESTORAN MIE SETAN GRESIK | en_US |
| dc.type | Thesis | en_US |
| dc.identifier.kodeprodi | 93202 | |
| dc.identifier.nim | 40217044 | |
