Perubahan Kebiasaan Makan di Restoran Dalam Masa Pandemi COVID-19: Keamanan dan Pelayanan Pangan

Authors

  • Yelia Santoso Universitas Ciputra Surabaya

DOI:

https://doi.org/10.12928/jfc.v3i2.3923

Keywords:

jasa makanan, keamanan pangan, kebiasaan makan

Abstract

Tujuan penelitian ini adalah untuk menguji efek food safety dan food service terhadap eating habits di rumah makan. Food service juga diuji sebagai variabel mediasi di dalam penelitian ini. Sejak masa pandemi, perubahan pelaksanaan keamanan pangan dan pelayanan pangan mengalamai perubahan total. Peraturan protokol kesehatan dari pemerintah harus diterapkan untuk mengurangi penularan melalui makanan. Studi ini dilakukan secara kuantitatif dengan menggunakan analisis PLS-SEM. Data diambil satu kali (cross sectional) dengan membagikan kuesioner secara purposif kepada individu yang masih makan di rumah makan pada masa pandemi. Jumlah sampel dalam penelitian ini adalah 64 responden. Studi ini menyimpulkan bahwa food safety sangat penting bagi konsumen agar ketika dine-in mereka merasa aman. Sementara itu food service tidak berpengaruh signifikan baik sebagai variabel independen maupun mediasi dalam hubungan pengaruh antara food safety dan eating habits. Saran bagi pemangku kepentingan adalah dengan menyediakan sejumlah sarana yang dapat digunakan oleh konsumen secara mandiri untuk memastikan kembali bahwa mereka merasa aman ketika dine-in di restoran. Termasuk dalam kategori ini adalah disinfekan untuk tangan, juga untuk meja, dan sendok garpu. Sekalipun demikian protokol pelaksanaan food service juga tetap harus dilaksanakan.

Author Biography

Yelia Santoso, Universitas Ciputra Surabaya

Fakultas Pariwisata, Program Studi Pariwisata

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Published

2020-12-31

Issue

Vol. 3 No. 2 [Desember 2020]

Section

Articles

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