The influence of personal hygiene and teamwork towards food hygiene in food production department at Aryaduta Hotel Medan

Sunasli, Stefani (2023) The influence of personal hygiene and teamwork towards food hygiene in food production department at Aryaduta Hotel Medan. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Since the hospitality industry is a service industry, many service organizations have different approaches to management. In order to succeed in the hospitality industry, personal hygiene and teamwork are crucial. The habits and actions people take to maintain their personal hygiene and stop infections from spreading are referred to as personal hygiene. Employee personal hygiene practices have a significant influence on the hygiene and safety of the food being processed. The success of the team members they work with depends heavily on their spirit of cooperation, and this success will have an impact on the company. The purpose of this study is to determine how teamwork and personal hygiene affect food hygiene, particularly at the Aryaduta Hotel Medan. This study employs a descriptive research design with a quantitative technique. The staff of the Aryaduta Hotel Medan's food department are the research's target group. For this study, a purposive sampling strategy was utilized to choose a sample size of 40 participants who answered a questionnaire. Several data analysis methods are used in this study, such as the normality test, multicollinearity test, heteroscedasticity test, coefficient of correlation, multiple linear regression analysis, coefficient determination, and hypothesis testing. Results from hypothesis testing indicate that personal hygiene and teamwork have an impact on food hygiene. Results from T Test showed that hypothesis H1 is rejected and hypothesis H2 is accepted. The result from F Test shows that hypothesis H3 is accepted. According to the coefficient of determination, the combined contribution of factors X1 and X2 to the variation seen in variable Y is 78.3%. The results of the study suggest that Aryaduta Hotel Medan implement several of steps to enhance personal hygiene, including supplying personal hygiene products (PPE) and encouraging employees to take a more active role in group decision-making about food preparation. / Karena industri perhotelan adalah industri jasa, banyak organisasi jasa memiliki pendekatan manajemen yang berbeda. Agar berhasil dalam industri perhotelan, kebersihan pribadi dan kerja tim sangat penting. Kebiasaan dan tindakan yang dilakukan orang untuk menjaga kebersihan diri dan menghentikan penyebaran infeksi disebut sebagai kebersihan pribadi. Praktik kebersihan pribadi karyawan mempunyai pengaruh yang signifikan terhadap kebersihan dan keamanan makanan yang diolah. Keberhasilan anggota tim yang bekerja sama sangat bergantung pada semangat kerjasamanya, dan keberhasilan tersebut akan berdampak pada perusahaan. Tujuan dari penelitian ini adalah untuk mengetahui bagaimana kerjasama tim dan personal higiene mempengaruhi higienitas makanan khususnya di Hotel Aryaduta Medan. Penelitian ini menggunakan desain penelitian deskriptif dengan teknik kuantitatif. Staf food department Hotel Aryaduta Medan menjadi kelompok sasaran penelitian. Untuk penelitian ini, strategi purposive sampling digunakan untuk memilih ukuran sampel sebanyak 40 peserta yang menjawab kuesioner. Beberapa metode analisis data yang digunakan dalam penelitian ini seperti uji normalitas, uji multikolinearitas, uji heteroskedastisitas, koefisien korelasi, analisis regresi linier berganda, koefisien determinasi, dan uji hipotesis. Hasil uji hipotesis menunjukkan bahwa kebersihan diri dan kerjasama tim mempunyai pengaruh terhadap kebersihan makanan. Hasil Uji T menunjukkan bahwa hipotesis H1 ditolak dan hipotesis H2 diterima. Hasil Uji F menunjukkan bahwa hipotesis H3 diterima. Berdasarkan koefisien determinasi, gabungan sumbangan faktor X1 dan X2 terhadap variasi yang terlihat pada variabel Y adalah sebesar 78,3%. Hasil penelitian menyarankan agar Aryaduta Hotel Medan menerapkan beberapa langkah untuk meningkatkan kebersihan pribadi, termasuk menyediakan produk kebersihan pribadi (APD) dan mendorong karyawan untuk mengambil peran lebih aktif dalam pengambilan keputusan kelompok tentang persiapan makanan.

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