Food Safety Assurance: Effect of Hygiene Sanitation practices on Quality Service and Tourist Satisfaction in Culinary Tourism Area of Kampung Ujung, Labuan Bajo
DOI:
https://doi.org/10.61942/msj.v1i3.127Keywords:
Food Safety, Quality Service, CulinaryAbstract
The principle of Sanitation Hygiene is an important factor in the operation of food and drink services to ensure service quality from the perspective of hygiene and food safety. Culiner managers not only understand the principles of sanitary hygiene but also its application in its services. This study focused on two things, namely analyzing the effect of Sanitation and hygiene on Service Quality and Visitor Satisfaction in Kampung Ujung Culinary Tour, Labuan Bajo. This research is quantitative research with 100 tourists/visitors to Kampung Ujung Labuan Bajo culinary tourism, as research respondents. Data testing (Outer and Inner Model) using SEM PLS software version 4.0. The results of data processing research show that sanitation has a positive (path coefficient, 0.769) and significant (P-value 0.00) effect on service quality. Hygiene has a positive effect (path coefficient, 0.183) but is not significant (P-value 0.052) on service quality. Service quality has a positive (path coefficient, 0.860) and significant (P-value 0.00) effect on satisfaction. Sanitation has a positive (path coefficient, 0.661) and significant (P-value 0.00) effect on satisfaction through service quality. Hygiene has a positive effect (path coefficient 0.158) but not significant (P-value 0.048) on satisfaction through service quality. Based on the results of the study, cleanliness, especially sanitation of culinary areas, needs to be improved. The higher or better the sanitation of Kampung Ujung Culinary Tourism, the higher the quality of service shown and affects the level of satisfaction of tourists who visit and vice versa.
Downloads
References
Ahmadi, H., Salahshour, M., Nilashi, M., Ibrahim, O., Dahlan, H. M., & Almaee, A. 2014. Customer relationship management model in higher education: A case of Malaysia. Journal of Social Economics, 1(1), 1-10.
Alfiero, s., bonadonna, a., cane, m., giudicea, a.,l. 2019. Street food: a tool for promoting tradition, territory, and tourism. Tourism analysis, vol. 24, pp. 305–314 doi: https://doi.org/10.3727/108354219x15511864843858
An, S., Suh, J., & Eck, T. 2019. Examining structural relationships among service quality, perceived value, satisfaction, and revisit intention for Airbnb guests. International Journal of Tourism Sciences, 19(3), 145-165.
Arifin, Z. 2017. Kriteria instrumen dalam suatu penelitian. Jurnal Theorems (the original research of mathematics), 2(1), 28-36. Arikunto, S. (2006). Prosedur penelitian tindakan kelas. Bumi aksara, 136(2), 2-3.
Avkiran, N. K., & Ringle, C. M. (Eds.). 2018. Partial least squares structural equation modeling: Recent advances in banking and finance (Vol. 239). Cham, Switzerland: Springer.
Bouafou, K. G. M., Beugré, G. F. C., & Amani, Y. C. 2021. Street Food around the World: A Review of Literature. Journal of Service Science and Management, 14, 557-575.
Chandra, Budiman. 2006. Pengantar Kesehatan Lingkungan. EGC. Jakarta
Eliku, T. 2016. Hygienic and Sanitary Practices of Street Food Vendors in the City of Addis Ababa, Ethiopia. Food Science and Quality Management www.iiste.org ISSN 2224-6088 Paper) ISSN 2225-0557 (Online) Vol.50, 2016
Garson, G. D. 2016). Partial Least Squares (PLS-SEM): 2016 Edition. Statistical Associates Publishing, Asheboro.
Getty, J. M., & Thompson, K. N. 1995. The relationship between quality, satisfaction, and recommending behavior in lodging decisions. Journal of Hospitality & Leisure Marketing, 2(3), 3–22.
Ghozali, I. 2017. Pengaruh Motivasi Kerja, Kepuasan Kerja dan Kemampuan Kerja Terhadap Kinerja Pegawai Pada Kantor Kementerian Agama Kabupaten Banjar. Jurnal Ilmiah Ekonomi Bisnis, 3(1). Griffin, J. (1995). Customer loyalty (p. 135). Jossey-Bass.
Goh, Yingsoon. 2023. Evaluating four factors of students’ career adaptability (caa) using the pls-sem approach. doi: 10.59021/ijebt.v1i1.10
Hanashiro A, Morita M, Matté GR, Matté MH, Torres EAFS. 2005. Microbiological quality of selected street foods from a restricted area of São Paulo city. Brazil. Food Control. 16(5): 39–44
International Food Safety Authorities Network (INFOSAN) (2010). Basic steps to improve the safety of street-vendor food. INFOSAN information note 3/2010–Safety of street-vendor food. World Health Organization, Geneva.
Islam, M., N. Hasan, H., F. Amin, M., B. Madilo, F., K. Rahman., A. Haque, M., R. Aktarujjaman, M. Farjana., N. Roy.,N. 2022. Food safety and handling knowledge and practices among university students of Bangladesh: A cross-sectional study. Jurnal Heliyon. Published by Elsevier. https://doi.org/10.1016/j.heliyon.2022.e11987
Jose, T., T., M & Villanueva, P., C. 2023. Evaluation of The Hygiene Procedures and Commitment to Food Safety of Calapan City Street Food Vendors. American Journal of Multidisciplinary Research and Innovation (AJMRI). Volume 2 Issue 5, Year 2023. ISSN: 2158 8155 (Online), 2832 4854 (Print). DOI: https://doi.org/10.54536/ajmri.v2i5.1859.
Kasanah, C., & Paludi, S. (2023). Pengaruh persepsi harga, kualitas pelayanan, dan kualitas produk di restoran hoka-hoka bento mall graha cijantung. Marketgram Journal, 1(2), 145-155.
Keputusan Menteri Kesehatan Republik Indonesia Nomor 942/MENKES/SK/ VII/2003 Tentang Pedoman Persyaratan Hygiene Sanitasi Makanan Jajanan
Othman & Dawood. 2020. Street Food Consumption And Hygiene Issues In George Town, Penang. doi: 10.15405/EPSBS.2020.10.02.44
Pantas, H., et al. 2023. Demystifying Tourists’ Intention to Visit Destination on Travel Vlogs: Findings from PLS-SEM and fsQCA. Emerging Science Journal, doi: 10.28991/esj-2023-07-03-015
Purnama & Susanna. 2020. Hygiene and Sanitation Challenge for COVID-19 Prevention in Indonesia. Kesmas: National Public Health Journal. 15. 10.21109/kesmas.v15i2.3932.
Purnawijayanti. 2015. Sanitasi Higiene Dan Keselamatan Kerja Dalam Pengolahan Makanan. 6th ed. Kanisius
Putri, M. S., & Susanna, D. 2021. Food safety knowledge, attitudes, and practices of food handlers at kitchen premises in the port ‘X’ area, north Jakarta, Indonesia 2018. Italian Journal of Food Safety, 10(4), Article 9215. https://doi.org/10.4081/ijfs.2021.9215
Rejeki, Sri. 2015. Sanitasi, Hygiene, dan Kesehatan & Keselamatan Kerja (K3). Bandung: Rekayasa Sains
Seo, et al., 2021. Understanding Risk Perception toward Food Safety in Street Food: The Relationships among Service Quality, Values, and Repurchase Intention. Int J Environ Res Public Health. 2021 Jun 25;18(13):6826. doi: 10.3390/ijerph18136826. PMID: 34202074; PMCID: PMC8297265.
Utami, I. W. 2017. Perilaku konsumen. Surakarta: CV Pustaka Bengawan.
Wartonah, Tarwoto. 2010. Kebutuhan Dasar manusia dan Proses Keperawatan. Jakarta: Salemba Medika.
Werkneh, et al. 2023. Food safety knowledge, attitude and practices of street food vendors and associated factors in Mekelle city, Northern Ethiopia. Heliyon. 9. e15126. 10.1016/j.heliyon. 2023. e15126.
Wiatrowski., et al. 2021. Consumer Eating Behavior and Opinions about the Food Safety of Street Food in Poland, Nutrients, doi: 10.3390/NU13020594
Zeithaml, V. A., Berry, L. L., & Parasuraman, A. 1996. The behavioral consequences of service quality. Journal of Marketing, 60(2), 31-46.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Gregorius Antariksa Berybe, Dewi Sartika Umul, Yohana Etheldreda Ine Dae
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
