Open AccessFood safety management and food quality in hospitality industry during covid-19 pandemic
Author(s) -
Tiurida Lily Anita,
Aditya Pratomo
Publication year - 2021
Publication title -
uncertain supply chain management
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.395
H-Index - 16
eISSN - 2291-6830
pISSN - 2291-6822
DOI - 10.5267/j.uscm.2021.5.001
Subject(s) - business , revenue , marketing , food safety , hospitality , food quality , quality (philosophy) , hospitality industry , population , social distance , advertising , covid-19 , tourism , food science , environmental health , finance , geography , medicine , philosophy , chemistry , archaeology , epistemology , disease , pathology , infectious disease (medical specialty)
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.