Sanitation literature review Hotel
A. The concept of theory
Hotel is an industry or business services that are managed commercially . This means providing regular services also dsebut as "product " to prospective customers in order to gain maximum profit . Product services provided by the hotel generally consists of two forms of tangible products ( Tangible Product ) which includes facilities such as hotel bedrooms , restaurant , bar , swimming poll , coffee shop , laundry / loundry and other intangible products ( Intangible Product ) which includes services such as food and beverage services , room cleaning service , front office services and so forth . Tangible product more emphasis on the provision of facilities and supporting infrastructure ( physical facilities of the hotel) , Intangible product was more emphasis on the implementation of the services performed by officers or employees of the hotel to tamu.Terkait foregoing , Soekadijo ( 1995:92 ) argues that :
· To carry out the provision of such services that the hotel provides facilities and services that the subjects in the form of : A place to rest and bedroom , place and space to eat and drink ; restaurant , bar and coffee shop .
· The toilets and bathrooms of public services to meet all sorts of other needs of the guests
Hotel as a service business is a means of supporting the activities of tourism , where management is done professionally and is supported by staff who have the competencies / skills both in the field of hospitality . With involvement as a means of supporting tourism hotel is expected to open up and expand employment for masyarakat.Sejalan with the description, Spillane ( 1994:135 ) argues that :
Development of tourism products is a continuous effort to improve the quality and service of various elements of the tourism product , such as lodging services , tourist transport services , entertainment services , food , tour services and so on . Coaching can be a combination of various efforts such as education and training , regulation / government direction , giving the stimulus , or the creation of a climate of fair competition conditions that encourage quality improvement of products and services
Based on the above , the presence of personnel who have a good competence in the field of hospitality , especially at the hotel would provide or bring benefits for the hotel which will thus be able to provide satisfactory services to the customers themselves , in this case the food service and beverages held hotel .
2 . Definition , Functions and Role Kitchen Hotel
Processed food in the hotel kitchen is very much the type and amount. At a hotel or restaurant will certainly larger process more food types and amounts anyway , so that more employees or cook also required . The cook should be grouped into sections with the duties and responsibilities are clear, and this can be seen in the organizational structure of the kitchen . However, the organizational structure of each hotel varies adjusted to the size of a hotel and depend on :
· Type of processed foods or menu
· The amount of food production
· State of foodstuffs that can be bought in the market .
According to Syamsul Rijal ( 2000:14 ) the kitchen is a special room designated as a place to cook food . The kitchen can be found both in the home , shop , eat home , restaurant or hotel . Medium Bagus Putu Sudiara ( 1996:1-4 ) mentions the understanding and position in a hotel kitchen as follows : The kitchen is a room or other space ( as a wall or area of special building) with facilities for cooking . In short it can be said that a kitchen is a room or a special place that has supplies and equipment to process food .
The characteristics of the kitchen are:
apart from the other room and did not relate to the outdoors
v. kitchen floor is made of water-resistant material and are not slippery
v. kitchen walls coated with water-resistant material
v. kitchen ceiling is made with bright colors
v. kitchen lighting should be good . It is intended to maintain and pay attention to hygiene and food safety presentation to tamu.Selanjutnya , the kitchen serves as :
v where the food processing
v characteristic of a hotel in terms of the ability of food -processing workers ( chefs ) which can be seen from the aspect of creating the kind of creativity and variety of food that will be sold at the restaurant
v promotional tool to introduce the culture of the nation through the typical culinary arts area . With this function , the kitchen was instrumental in promoting and enhancing the reputation of the hotel through the culinary arts
3 . Management of Food Ingredients
Food is an essential requirement in everyday human life . Everyone needs food varies depending on age , sex , occupation, and others. To meet the body's need for nutrients we need to know the amount and kinds of foods as described diperlukan.Makanan Hanifa and Luthfeni ( 1994:7 ) has the function :
v give tanaga and hot body
v repair damaged cells and Maintain Health also gives a sense of satisfaction and a Kenyan .
Moderate food eaten has a considerable influence on the health and our lives are:
1 . The emergence of various diseases as a result of :
· The food does not meet the nutrients needed by the body .
· Meals are eaten inadequate in number .
· Meals are eaten often contain toxins or germs .
2 . Less normal body growth , small body , thin , weighs less as it should when compared to umurnya.Berdasarkan above description , it can be concluded that the food is very important for human life to maintain health and physical growth .
Intent management of food hygiene sanitation implementation in this case is the handling and treatment of the officer processing the food that will be processed by applying various methods / techniques of processing . Methods / techniques in food processing can be carried out fast food , fried , boiled , grilled , roasted , and so forth . The purpose of the processing of raw materials into prepared foods inter alia facilitate digestion , free from germs , add flavor , improve the form of food that will be cooked , and improve the appearance of the food .
4 . Sanitation and Hygiene
1 . hygene
In essence, "Hygiene " and " Sanitation " has the sense and purpose of achieving similar health prima.Putu Sudira ( 1996:17 ) based on the book Theory of Catering which stated that : Hygiene is the science of health and prevention of disease . Hygiene discuss issues more bacteria as the cause of disease . A cook should be able to process in addition to great-tasting food , attractive appearance , should also be eaten . For that food should be free of bacteria or germs that endanger human health , more attention is being Sanitary hygiene issues to achieve health .
According Shadily ( 1989:289 ) "Hygiene is a science that studies health . Closely related to individual hygiene , food and drinks because it is a requirement to achieve the level of health . Medium sanitation by WHO is an attempt to oversee some of the factors that influence the physical environment to humans , especially to things that have deleterious effects physical development , health , and survival .
Differences of hygiene sanitation and hygiene is more direct human activity , while senitasi more focused on the environmental factors of human life . The objective of the effort senitasi and hygiene is to prevent the onset of disease and poisoning as well as other health problems as a result of the interaction of environmental factors of human life .
Hygiene as described Soekresno ( 2000:3 ) can be grouped as follows ;
1 . The scope of sanitation and hygiene in the workplace include :
v individual Hygiene
The most important thing to consider in the implementation and management of personal hygiene of food is in this case the officer or employee in direct contact with foodstuffs , both before , and after being processed foodstuffs , so that dihasilkanpun food is food that is safe, free from contamination and bacteria or other that might arise from a series of activities .
Personal hygiene covers all aspects of employee personal hygiene ( food handlers ) is. Maintain personal hygiene means keeping a clean living habits and maintain a healthy entire body which include :
· Bathing regularly , clean and healthy before entering the room the kitchen
· Wash hands before and after handling food
· Nails cut short and not in the paint ( kutex ) ,
· Short hair and clean ( always wear carpus ( cook special hat or other head covering .
· Face ; not use excessive cosmetics
· Nose ; not fumble nose while working and do not wipe your face with hand but using a handkerchief ,
· Mouth ; oral and dental hygiene , do not smoke while preparing food , do not cough facing the food , do not taste the food directly from the cooking appliance
· Foot ; use the appropriate size shoes , socks changed daily , fingernails should be cut short .
v food hygiene
Food ingredients used in food processing are mostly plant foods derived from plants such as vegetables , fruits . Medium animal ingredients derived from animals such as meat , poultry , fish and others. Animal foods easier rotten / damaged when compared to plant foods . However, with today's technological advances , many found food preservation techniques so as to maintain and memperpannjang the foodstuff storage period . Storage of food materials grouped by ;
· Durable material ( Groceries )
· Durable materials ; rice , sugar , dried herbs , cooking oils , and foods in cans or bottles
· Materials are easily damaged ( Perishables )
· The material is mostly composed of ingredients fresh and perishable foods such as fresh fruits and vegetables , eggs , fresh milk , meat and poultry , fish and other seafood .
v sanitation and hygiene at work
Work clothes should be clean and tidy condition . Not use excessive accessories and fragrances using body odor is not too sharp and stinging ... when will serve food , food we check beforehand , to avoid the presence of impurities such as dust or hair in the food .
v Sanitation and hygiene goods and equipment
As has been stated that if hygiene focuses on health and personal hygiene and food , are being focused on sanitation and environmental equipment kerja.Setiap execution of an activity must still there is a shortage . It is also found in the management of food in the kitchen Yasmin Hotel Makassar review of aspects of sanitation and hygiene , but not as things that greatly affect the health and safety aspects of food hygiene diolah.utamanya of employees . There is still a regular employee who does not complete his work clothes or is not in accordance with the environmental conditions of the kitchen , and it usually occurs in practice students / interns . Shoes that should be used is rubber shoes , but they generally use the shoe leather . But I always scolds work in order to avoid accidents due to the slippery kitchen floor .
REFERENCES
Astuti , Lilian Suryati . , 2007. Sanitation and Hygiene procedures in the work place . Learning Module . London: Department of Secondary and Higher Education Establishments . ( www.gooole.com / depdiknas.id.com )
Bagus Putu Sudira . , 1996. Catering . Jakarta : Departememn Education and Culture . Directorate General of Primary and Secondary Education . Directorate of Vocational Education . Non Technical Education Project II .
Syamsu Rijal . , 2000. Improved Human Resources Business Accommodation and Restaurant . Cooperation Makassar Tourism Academy and District Tourism Office Selayar .
Spillane , J. James . , 1994. Tourism Economics . London: Canisius .
A. The concept of theory
Hotel is an industry or business services that are managed commercially . This means providing regular services also dsebut as "product " to prospective customers in order to gain maximum profit . Product services provided by the hotel generally consists of two forms of tangible products ( Tangible Product ) which includes facilities such as hotel bedrooms , restaurant , bar , swimming poll , coffee shop , laundry / loundry and other intangible products ( Intangible Product ) which includes services such as food and beverage services , room cleaning service , front office services and so forth . Tangible product more emphasis on the provision of facilities and supporting infrastructure ( physical facilities of the hotel) , Intangible product was more emphasis on the implementation of the services performed by officers or employees of the hotel to tamu.Terkait foregoing , Soekadijo ( 1995:92 ) argues that :
· To carry out the provision of such services that the hotel provides facilities and services that the subjects in the form of : A place to rest and bedroom , place and space to eat and drink ; restaurant , bar and coffee shop .
· The toilets and bathrooms of public services to meet all sorts of other needs of the guests
Hotel as a service business is a means of supporting the activities of tourism , where management is done professionally and is supported by staff who have the competencies / skills both in the field of hospitality . With involvement as a means of supporting tourism hotel is expected to open up and expand employment for masyarakat.Sejalan with the description, Spillane ( 1994:135 ) argues that :
Development of tourism products is a continuous effort to improve the quality and service of various elements of the tourism product , such as lodging services , tourist transport services , entertainment services , food , tour services and so on . Coaching can be a combination of various efforts such as education and training , regulation / government direction , giving the stimulus , or the creation of a climate of fair competition conditions that encourage quality improvement of products and services
Based on the above , the presence of personnel who have a good competence in the field of hospitality , especially at the hotel would provide or bring benefits for the hotel which will thus be able to provide satisfactory services to the customers themselves , in this case the food service and beverages held hotel .
2 . Definition , Functions and Role Kitchen Hotel
Processed food in the hotel kitchen is very much the type and amount. At a hotel or restaurant will certainly larger process more food types and amounts anyway , so that more employees or cook also required . The cook should be grouped into sections with the duties and responsibilities are clear, and this can be seen in the organizational structure of the kitchen . However, the organizational structure of each hotel varies adjusted to the size of a hotel and depend on :
· Type of processed foods or menu
· The amount of food production
· State of foodstuffs that can be bought in the market .
According to Syamsul Rijal ( 2000:14 ) the kitchen is a special room designated as a place to cook food . The kitchen can be found both in the home , shop , eat home , restaurant or hotel . Medium Bagus Putu Sudiara ( 1996:1-4 ) mentions the understanding and position in a hotel kitchen as follows : The kitchen is a room or other space ( as a wall or area of special building) with facilities for cooking . In short it can be said that a kitchen is a room or a special place that has supplies and equipment to process food .
The characteristics of the kitchen are:
apart from the other room and did not relate to the outdoors
v. kitchen floor is made of water-resistant material and are not slippery
v. kitchen walls coated with water-resistant material
v. kitchen ceiling is made with bright colors
v. kitchen lighting should be good . It is intended to maintain and pay attention to hygiene and food safety presentation to tamu.Selanjutnya , the kitchen serves as :
v where the food processing
v characteristic of a hotel in terms of the ability of food -processing workers ( chefs ) which can be seen from the aspect of creating the kind of creativity and variety of food that will be sold at the restaurant
v promotional tool to introduce the culture of the nation through the typical culinary arts area . With this function , the kitchen was instrumental in promoting and enhancing the reputation of the hotel through the culinary arts
3 . Management of Food Ingredients
Food is an essential requirement in everyday human life . Everyone needs food varies depending on age , sex , occupation, and others. To meet the body's need for nutrients we need to know the amount and kinds of foods as described diperlukan.Makanan Hanifa and Luthfeni ( 1994:7 ) has the function :
v give tanaga and hot body
v repair damaged cells and Maintain Health also gives a sense of satisfaction and a Kenyan .
Moderate food eaten has a considerable influence on the health and our lives are:
1 . The emergence of various diseases as a result of :
· The food does not meet the nutrients needed by the body .
· Meals are eaten inadequate in number .
· Meals are eaten often contain toxins or germs .
2 . Less normal body growth , small body , thin , weighs less as it should when compared to umurnya.Berdasarkan above description , it can be concluded that the food is very important for human life to maintain health and physical growth .
Intent management of food hygiene sanitation implementation in this case is the handling and treatment of the officer processing the food that will be processed by applying various methods / techniques of processing . Methods / techniques in food processing can be carried out fast food , fried , boiled , grilled , roasted , and so forth . The purpose of the processing of raw materials into prepared foods inter alia facilitate digestion , free from germs , add flavor , improve the form of food that will be cooked , and improve the appearance of the food .
4 . Sanitation and Hygiene
1 . hygene
In essence, "Hygiene " and " Sanitation " has the sense and purpose of achieving similar health prima.Putu Sudira ( 1996:17 ) based on the book Theory of Catering which stated that : Hygiene is the science of health and prevention of disease . Hygiene discuss issues more bacteria as the cause of disease . A cook should be able to process in addition to great-tasting food , attractive appearance , should also be eaten . For that food should be free of bacteria or germs that endanger human health , more attention is being Sanitary hygiene issues to achieve health .
According Shadily ( 1989:289 ) "Hygiene is a science that studies health . Closely related to individual hygiene , food and drinks because it is a requirement to achieve the level of health . Medium sanitation by WHO is an attempt to oversee some of the factors that influence the physical environment to humans , especially to things that have deleterious effects physical development , health , and survival .
Differences of hygiene sanitation and hygiene is more direct human activity , while senitasi more focused on the environmental factors of human life . The objective of the effort senitasi and hygiene is to prevent the onset of disease and poisoning as well as other health problems as a result of the interaction of environmental factors of human life .
Hygiene as described Soekresno ( 2000:3 ) can be grouped as follows ;
1 . The scope of sanitation and hygiene in the workplace include :
v individual Hygiene
The most important thing to consider in the implementation and management of personal hygiene of food is in this case the officer or employee in direct contact with foodstuffs , both before , and after being processed foodstuffs , so that dihasilkanpun food is food that is safe, free from contamination and bacteria or other that might arise from a series of activities .
Personal hygiene covers all aspects of employee personal hygiene ( food handlers ) is. Maintain personal hygiene means keeping a clean living habits and maintain a healthy entire body which include :
· Bathing regularly , clean and healthy before entering the room the kitchen
· Wash hands before and after handling food
· Nails cut short and not in the paint ( kutex ) ,
· Short hair and clean ( always wear carpus ( cook special hat or other head covering .
· Face ; not use excessive cosmetics
· Nose ; not fumble nose while working and do not wipe your face with hand but using a handkerchief ,
· Mouth ; oral and dental hygiene , do not smoke while preparing food , do not cough facing the food , do not taste the food directly from the cooking appliance
· Foot ; use the appropriate size shoes , socks changed daily , fingernails should be cut short .
v food hygiene
Food ingredients used in food processing are mostly plant foods derived from plants such as vegetables , fruits . Medium animal ingredients derived from animals such as meat , poultry , fish and others. Animal foods easier rotten / damaged when compared to plant foods . However, with today's technological advances , many found food preservation techniques so as to maintain and memperpannjang the foodstuff storage period . Storage of food materials grouped by ;
· Durable material ( Groceries )
· Durable materials ; rice , sugar , dried herbs , cooking oils , and foods in cans or bottles
· Materials are easily damaged ( Perishables )
· The material is mostly composed of ingredients fresh and perishable foods such as fresh fruits and vegetables , eggs , fresh milk , meat and poultry , fish and other seafood .
v sanitation and hygiene at work
Work clothes should be clean and tidy condition . Not use excessive accessories and fragrances using body odor is not too sharp and stinging ... when will serve food , food we check beforehand , to avoid the presence of impurities such as dust or hair in the food .
v Sanitation and hygiene goods and equipment
As has been stated that if hygiene focuses on health and personal hygiene and food , are being focused on sanitation and environmental equipment kerja.Setiap execution of an activity must still there is a shortage . It is also found in the management of food in the kitchen Yasmin Hotel Makassar review of aspects of sanitation and hygiene , but not as things that greatly affect the health and safety aspects of food hygiene diolah.utamanya of employees . There is still a regular employee who does not complete his work clothes or is not in accordance with the environmental conditions of the kitchen , and it usually occurs in practice students / interns . Shoes that should be used is rubber shoes , but they generally use the shoe leather . But I always scolds work in order to avoid accidents due to the slippery kitchen floor .
REFERENCES
Astuti , Lilian Suryati . , 2007. Sanitation and Hygiene procedures in the work place . Learning Module . London: Department of Secondary and Higher Education Establishments . ( www.gooole.com / depdiknas.id.com )
Bagus Putu Sudira . , 1996. Catering . Jakarta : Departememn Education and Culture . Directorate General of Primary and Secondary Education . Directorate of Vocational Education . Non Technical Education Project II .
Syamsu Rijal . , 2000. Improved Human Resources Business Accommodation and Restaurant . Cooperation Makassar Tourism Academy and District Tourism Office Selayar .
Spillane , J. James . , 1994. Tourism Economics . London: Canisius .
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