THE APPLICATION OF HYGIENE AND SANITATION AS AN EFFORT TO IMPROVE THE QUALITY OF PATISSERIE PRODUCTS

Abstract

In the past, the hospitality industry has been known as a service industry that offers lodging or room services. As time goes by, it also provides food and beverage service. The outlet or department that usually handles this service is the Food and Beverage Department. Patisserie is one of the sections which is in charge of providing cake, as well as hot and cold bread products. This section is a very busy since it deals with almost eighty percent of breakfast and coffee break daily. The application of hygiene and sanitation will greatly affect product quality and directly affect the health of consumers and the health of food handlers. The application of hygiene and sanitation at patisserie will be felt directly by guests so that it directly affects the image of the hotel. The results showed that efforts to apply hygiene including personal hygiene, uniform, and food hygiene as well as efforts to apply sanitation to the work environment including equipment sanitation, waste disposal system, and food sanitation.