HYGIENE AND SANITATION DURING THE COVID-19 PANDEMIC AT THE FOOD AND BEVERAGE SERVICE DEPARTMENT SINABUNG HILLS BERASTAGI HOTEL

Abstract

Hygiene is a health effort by maintaining and protecting the cleanliness of the subject, while sanitation is a health effort by maintaining and protecting the environmental cleanliness of the subject. This study aims to determine the extent to which Hygiene and sanitation can be applied in such matters as selecting food ingredients, maintaining the cleanliness of food storage, keeping equipment clean and maintaining personal hygiene of the employees on duty at the Sinabung Hills Berastagi hotel. During the Covid-19 pandemic, hygiene and sanitation were further improved in the tourism industry, especially in hotels and restaurants. Hotels and restaurants must pay attention to the application of hygiene and sanitation so that guests who come to a restaurant or hotel feel safe and comfortable.The results of interviews in this study indicate that the application of hygiene and sanitation by staff in the Food and Beverage Department is still not optimally implemented, the results of interviews with managers in term of supervision showed that supervisor are still not optimal so that the implementation  of hygiene and sanitation has not been carried out properly. The results of the questionnaire given to guests showed that 43.5% of guests expressed satisfaction while 56.5% of guests expressed dissatisfaction with the application of hygiene and sanitation during operational times at the food and beverage service at Hotel Sinabung Hills Berastagi.