Implementing Food Safety to Produce Good Food Quality during the Covid-19 Pandemic at Taco Casa Canggu

Wijaya, I Nyoman Cahyadi and Irwanti, Ni Ketut Dewi and Astiari, Komang (2022) Implementing Food Safety to Produce Good Food Quality during the Covid-19 Pandemic at Taco Casa Canggu. International Journal of Glocal Tourism, 3 (1). pp. 38-47. ISSN 2774-9614

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Abstract

Purpose: This study aims to analyze the implementation of food safety on producing good food quality at Taco Casa Canggu in Bali, Indonesia, and what efforts are being made to ensure food safety in preparing good food quality in the era of the Covid-19 pandemic.
Research methods: A qualitative descriptive method is used to analyze the implementation specifically. Primary data were collected through interviews and observation. The research instruments used were an interview guideline and an observation checklist.
Findings: The restaurant management had rearranged the standard operating procedure on food safety according to the Indonesian Minister of Health and the World Health Organization, transforming business from offline to online (O2O) by enhancing home delivery service and digitalizing their service and marketing. Implication: The restaurant management has added strict standard operational procedures on some aspects, such as performing body temperature checks for third parties and costumers and creating a planning meal timeline according to day- by-day service.

Item Type:	Article
Subjects:	H Social Sciences > H Social Sciences (General)
Divisions:	Faculty of Law, Arts and Social Sciences > School of Management
Depositing User:	Ni Ketut Dewi Irwanti
Date Deposited:	10 Aug 2022 04:43
Last Modified:	10 Aug 2022 04:43
URI:	http://eprints.triatmamulya.ac.id/id/eprint/1575

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