DOI: https://doi.org/10.9744/jmp.5.1.1-8

ANALISA IMPLEMENTASI FOOD WASTE MANAGEMENT DI RESTORAN ‘X’ SURABAYA

Hanjaya Siaputra, Nadya Christianti, Grace Amanda

Abstract


Penelitian ini bertujuan untuk mengetahui jumlah food waste serta tahap operasional restoran yang berkontribusi paling besar dalam menghasilkan food waste. Hal ini dikarenakan melihat adanya fakta bahwa food waste dapat ditemui dimana saja dan telah menjadi masalah yang tidak dapat dihindari oleh penyedia food service. Dalam penelitian ini, objek yang digunakan peneliti adalah Restoran ‘X’ di Surabaya dengan tipe family style restaurant. Penelitian ini menggunakan metode kualitatif dengan menggunakan teknik pengumpulan data berupa wawancara, observasi, dokumentasi serta triangulasi metode dan sumber. Hasil penelitian membuktikan bahwa food waste Restoran ‘X’ melampaui batas normal ((41%), yaitu sebesar 48,77%. Tahap yang memberikan kontribusi terbesar terhadap food waste Restoran “X” adalah tahap receiving, storing, dan production

Keywords


Makanan, Restoran, Limbah Makanan, Manajemen Limbah

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References


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DOI: https://doi.org/10.9744/jmp.5.1.1-8



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