Oktavianus, Yorvan (2020) Analisis risiko aspek operasional Hoque's Kitchen = Risk analysis of operational aspects at Hoque’s kitchen. Bachelor thesis, Universitas Pelita Harapan.
![]() |
Text (Title)
Title.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (329kB) |
|
|
Text (Abstract)
Abstract.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (242kB) | Preview |
|
|
Text (ToC)
ToC.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (443kB) | Preview |
|
|
Text (Chapter1)
Chapter1.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (150kB) | Preview |
|
![]() |
Text (Chapter2)
Chapter2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (326kB) |
|
![]() |
Text (Chapter3)
Chapter3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (160kB) |
|
![]() |
Text (Chapter4)
Chapter4.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (600kB) |
|
![]() |
Text (Chapter5)
Chapter5.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (142kB) |
|
|
Text (Bibliography)
Bibliography.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (147kB) | Preview |
|
![]() |
Text (Appendices)
Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (643kB) |
Abstract
Industri makanan dan minuman saat ini berkembang sangat pesat di Indonesia. Meskipun pertumbuhannya cepat dan menjanjikan omset yang besar, tetapi bisnis makanan dan minuman ini tidak mudah dijalankan serta memiliki risiko-risiko yang mampu mengancam keberlangsungan usaha restoran. Salah satu risiko yang dapat mengancam restoran adalah risiko operasional. Hoque’s Kitchen merupakan salah satu restoran yang memiliki cukup banyak risiko operasional. Selama ini restoran dijalankan tanpa adanya penanganan risiko yang mungkin muncul sehingga mengakibatkan sering terjadinya masalah-masalah di bidang operasional perusahaan. Salah satu cara yang dapat dilakukan untuk menangani risiko-risiko yang ada adalah dengan menerapkan analisis risiko. Penelitian ini bertujuan untuk menentukan potensi-potensi risiko aspek operasional yang ada di Hoque’s Kitchen, menganalisis risiko-risiko tersebut dan memberikan rekomendasi untuk mengatasi risiko-risiko tersebut . Risiko operasional yang ada di Hoque’s Kitchen didapatkan dari hasil form checklist dan wawancara dengan para pakar dan pihak manajemen Hoque’s Kitchen. Risiko-risiko yang didapatkan kemudian dianalisis dengan menggunakan penerapan manajemen risiko. Setelah dilakukan analisis, kemudian dibuat suatu rekomendasi yang dapat mengurangi bahkan menghilangkan risiko-risiko dengan tingkat risiko tinggi. Dari hasil penelitian, didapatkan bahwa Hoque’s Kitchen memiliki 27 risiko aspek operasional. Dari 27 risiko tersebut, 2 risiko memiliki tingkat risiko tinggi, 19 risiko memiliki tingkat risiko sedang, dan 6 risiko memiliki tingkat risiko rendah. Untuk risiko penyajian makanan lama diberikan 3 rekomendasi dan 2 rekomendasi untuk risiko karyawan tidak menjalankan instruksi dengan benar. / The food and beverage industry is currently growing very rapidly in Indonesia. Although its growth is fast and promises a large turnover, but the food and beverage business is not easy to run and has risks that can threaten the sustainability of the restaurant business. One risk that can threaten a restaurant is operational risk. Hoque’s Kitchen is one restaurant that has quite a number of operational risks. During this time the restaurant is run without any risk handling that may arise so that it often causes problems in the field of company operations. One way that can be done to deal with existing risks is to apply risk analysis. This study aims to determine the potential risks of operational aspects that exist in Hoque's Kitchen, analyze these risks and provide recommendations to overcome those risks. The operational risks in Hoque’s Kitchen are obtained from the results of checklist forms and interviews with expert and management. The risks obtained are then analyzed using the application of risk management. After analysis, a recommendation is made that can reduce or even eliminate risks with a high level of risk. From the research result, it was found that Hoque’s Kitchen has 27 operational risk, 2 risk have a high level of risk, 19 have a moderate level of risk, and 6 have a low level of risk. For the risk of serving food for too long 3 recommendations were given and 2 recommendations for risk of employee did not carry out instructions correctly.
Item Type: | Thesis (Bachelor) | ||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Creators: |
|
||||||||||||
Contributors: |
|
||||||||||||
Uncontrolled Keywords: | risiko; operasional; analisis; rekomendasi | ||||||||||||
Subjects: | T Technology > T Technology (General) > T55.4-60.8 Industrial engineering. Management engineering | ||||||||||||
Divisions: | University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Industrial Engineering Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Industrial Engineering |
||||||||||||
Depositing User: | Users 2751 not found. | ||||||||||||
Date Deposited: | 10 Feb 2020 01:29 | ||||||||||||
Last Modified: | 28 Jul 2020 15:07 | ||||||||||||
URI: | http://repository.uph.edu/id/eprint/6899 |
Actions (login required)
![]() |
View Item |