Your browser doesn't support javascript.
Food safety management and food quality in hospitality industry during covid-19 pandemic
Uncertain Supply Chain Management ; 9(3):681-686, 2021.
Article in English | Scopus | ID: covidwho-1304810
ABSTRACT
During the pandemic, many hotels have lost their source of income. The sources of hotel revenue that usually come from the sales of rooms, food and beverages, or other services have suddenly disrupted. This study was conducted to examine whether the food quality and food safety that are implemented in hotels during the social distancing period can increase customer satisfaction and increase revenue from food products made in hotels. This research was conducted by conducting observations and case studies at a hotel in Jakarta. Population and samples were taken from guests who came and bought food products at this hotel since the hotel started operating again in June 2020. This research was conducted in a descriptive quantitative manner. The analysis technique, namely path analysis, was carried out to show whether the factors of food quality, food safety, customer satisfaction have a direct or indirect effect on hotel revenue from food products. The results found that food quality, food safety and customer satisfaction had a direct impact on increasing revenue at the company. © 2021, Growing Science. All rights reserved.

Full text: Available Collection: Databases of international organizations Database: Scopus Language: English Journal: Uncertain Supply Chain Management Year: 2021 Document Type: Article

Similar

MEDLINE

...
LILACS

LIS


Full text: Available Collection: Databases of international organizations Database: Scopus Language: English Journal: Uncertain Supply Chain Management Year: 2021 Document Type: Article