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International Journal of Civil Engineering and Technology (IJCIET)
Volume 9, Issue 9, September 2018, pp. 666–680, Article ID: IJCIET_09_09_064
Available online at http://www.iaeme.com/ijciet/issues.asp?JType=IJCIET&VType=9&IType=9
ISSN Print: 0976-6308 and ISSN Online: 0976-6316
©IAEME Publication Scopus Indexed
THE ENVIRONMENTALLY SOUND
MANAGEMENT MODEL FOR CATERING
SERVICE
*Zaitun, Albiner Siagian, Elisa Julianti and Rita Margeretha Setianingsih
Universitas Sumatera Utara, Medan, Indonesia
*Corresponding Email : [email protected]
ABSTRACT
The purpose of this study was to analyze the management of catering service
providers in Medan City. This study is a descriptive study through quantitative-
qualitative data. The development model used was the Thiagarajan Development
Model. The sample used in the study was the catering companies registered in the
Health Office of Medan City, Indonesia as many as 15 companies. The population of
the study will be used as the sample. The data were analyzed by using inferential
statistical data analysis. The findings showed that the employees strongly agree to not
to chat or smoke while processing food, not to eat or chew while processing food, not
to wear any jewelry while working, not to use any unsuitable equipment and facility
and to always wash hands or feet with soap before and after work and after leaving
the restroom, as well as to implement the principles of personal hygiene at work and
to identify the principles of hygiene.
Key words: catering, personal hygiene, catering service, Employee Hygiene.
Cite this Article: Zaitun, Albiner Siagian, Elisa Julianti and Rita Margeretha
Setianingsih, The Environmentally Sound Management Model for Catering Service.
International Journal of Civil Engineering and Technology, 9(9), 2018, pp. 666-680.
http://www.iaeme.com/IJCIET/issues.asp?JType=IJCIET&VType=9&IType=9
1. INTRODUCTION
The increasing number of restaurants and catering services is one of the impacts of the
increasing income and changing lifestyles of Indonesian people. One of the things need to
consider is food safety in restaurants and catering services and restaurants. According to
GAPMMI (Food and Beverage Entrepreneurs Association), the data collected by the Central
Statistics Agency state that the food and beverage industry has increased every year by
10,76% and 9,41% per year, respectively (Kristiani, 2015). After the economic crisis, the food
and beverage processing industry sector showed positive growth. In 2006, this sector had
grown to 11,89% but experienced a slowdown to 5,19% and 2,65% in 2006 and 2007,
respectively, due to the world economic crisis. However, in 2009 the food and beverage
processing industry managed to quickly restore its performance so that it experienced a
regrowth to 11,15%. (Sugiarti & Rizal, 2013). The catering service becomes a new industry
The Environmentally Sound Management Model for Catering Service
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group that has a rapid development because the products (goods) are primary needs for people
in the era of globalization and industrialization who want practicality to get a ready-served
food. Catering service has contributed 5.61% to the Indonesia's Gross Domestic Product
(GDP) in 2015 (Ministry of Industry, 2016). According to the opinion by Rawis, et al (2016),
the catering service business is a home-based micro business that is practical and efficient in
providing a variety of foods, while Ridayi, et al (2013) call it a catering business with types of
event and daily services. However, in general, there are two types of catering, namely on-
promise catering (catering located in the production facility) and off-promise catering
(catering that is far from production facility) (Thomas, 2012; Shock, 2011; Situmorang,
2010), so that catering businesses has developed in accordance with the level of community
needs and demands. This condition certainly encourages competition among managers of
catering businesses in providing services, quality, quantity, variance, prices, and the hygiene
and halal products offered.
Sutedja (2015) states catering is a small scale which is a home-based business that tends
to be managed with limited experience, a smaller insurance policy, and a lack of knowledge
about proper sanitation. The cause of food poisoning from the catering service industry is
generally pathogenic bacteria. The importance of food management in accordance with the
principles of hygiene in order to be able to consume and beneficial for the body and does not
transmit the disease or not as a source of diseases (Retno, 2002). Catering business as a food
service provider is certainly inseparable from various problems, including food hygiene and
food safety, including; first, lack of knowledge, expertise and training of the food handler
(Purnomo, 2006; Mohd. Firdaus Siau, et al, 2015; Kubde, et al, 2016; Sharif, et al, 2013;
Worsfold and Griffith, 2003; Yadav and Mahna, 2015; Elleonora, et al., 2014); second,
inadequate facilities and environment (Anuradha, 2014; Nik, et al, 2014; Boro, et al, 2015);
third, food processing equipment/tools (Veiros, et al., 2009); fourth, low food processing
standards (Wijaya et al., 2015; Djekic, et al., 2014); fifth, unstandardized food chain supply
(Ababbio and Lovat, 2014; Dawson, 2005; Bhandari, 2003).
Problems that arise in the catering services is caused by “development” factors, so that the
foodborne diseases and food poisoning problems arise (WHO, 2015; FAO, 2002; Yardimci,
2015). In addition, there are also the lack of knowledge and negligence on food management,
as well as the increasing demand for catering. (Venter, 2000), and environmental risk (Jahan,
2012). Another problem is that the central and regional government regulations are not
implemented comprehensively, such as the Regulation of the Minister of Health of the
Republic of Indonesia Number 1096/MENKES/PER/VI/2011 concerning The Hygiene of
Catering Service, in Article 3, which regulates the licensing of catering service business
(Permenkes RI, 2011), and The Regulation of Medan Mayor Number 29 of 2014 concerning
tourism business registration, in article 13 paragraph 4 (Regional Regulation of Medan City,
2014) in the management of catering businesses. At the North Sumatra Provincial Vocational
School (SMK), there were 100 students experienced food poisoning after consuming food
provided by the school catering business (Berita Satu, 2017). Meanwhile, dozens of students
of Darul Ilmi Murni School of Medan experienced food poisoning after consuming food at the
school cafeteria during the free time (Waspada, 2015). Furthermore, there were 32 Midwifery
Academic students of Medan Health Polytechnic (Politekes) experienced suspect intoxication
(food poisoning), after returning from the Practical Work (PKL) when consuming food during
the Practical Work (Medan Bisnis, 2014). In the broader scope, food safety is a classic
problem that has never been resolved in Indonesia. There have been various cases of food
poisoning experienced by the community after consuming certain food. Data concerning
outbreak of food poisoning have reported the following details; 190 incidents (2010); 177
incidents (2011); 312 incidents (2012); 233 incidents (2013); and 69 incidents (2014). The
National Agency of Drug and Food Control (BPOM) of Republic of Indonesia noted that, in
Zaitun, Albiner Siagian, Elisa Julianti and Rita Margeretha Setianingsih
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Indonesia, in the period of 2011-2015, the food products that did not comply with the
established standards increased by about 35 percent. In 2013-2015, the reports of serious food
poisoning increased from 48 to 61 cases in 34 provinces. The cause of this problem is because
the Beef (frozen) is made from ground meat baked at a temperature according to SOP; the
device does not function properly, while the digital thermometer indicates the temperature has
been reached even though it is not; the Beef has been contaminated by E. coli O157 : H7,
undercooked, “jumbo” burger size. E. coli O157 : H7 is often found in beef, it is resistant to
freezing even though it does not resist heat.
2. LITERATURE REVIEW
2.1. Catering/Food Service Provider
2.1. Catering
Catering comes from the word “to cater” which, in free translation, means providing and
serving the food and beverage, called a caterer. Catering is a food processing industry
(Eriteria, 2012). The type of food provision which has different places between the place for
processing food and the place for serving food. Food will be transported to another place to
serve (Moehyi,1992), provider of food and services for an event or party (Rohmalia, et al,
2013), as well as business in services in terms of providing/serving food demand, for various
purposes (Purwati, 1994). Kardigantara (2006) stated that catering is included in the
commercial industry, namely the purpose and objective of the company is to get profit
through catering services that aim to meet and satisfy the needs of consumers through the
products (services) provided. Regulation of the Minister of Health of the Republic of
Indonesia Number 1096/Menkes/PER/VI/2011, provides definition of catering is a company
or individual performing food management activities which are presented outside the place of
business on an order basis. In general, catering which is a home business tends to be managed
with limited experience, a smaller insurance policy and a lack of knowledge about proper
sanitation. (Rohmalia and Djajalaksana, 2013)
2.1.1. The Concept of Catering Business
The characteristic of catering business is where the food is not cooked in the same place as it
is served. Thus, fundamentally, the catering business is a business that provides food and
drink service that is managed on the basis of orders are not served at the processing site
(Ismayanti, 2010). Fadiati (2011) states that the catering business comes from the word to
cater, as in free translation, means that preparing and serving food and drinks to the public.
2.2. The Environmentally Sound Food Processing
Environment is the surrounding condition that has an effect on the development and behavior
of living things. Everything that is around humans that has an effect on the development of
human life that is, both directly and indirectly, also the definition of environment (Supardi,
2009). In the Law of Republic of Indonesia No. 4 of 1982, concerning the Basic Provisions
for Environmental Management and Law of Republic of Indonesia No. 32 of 2009,
concerning Environmental Management, it was stated that, environment is a unity of space
with all things, power, circumstances, and living things, including humans and their behavior,
which has an effect on the nature itself, the survival of life and the welfare of humans and
other living things. Sriyanto (2009) states that the environment is the space occupied by a
living thing together with other living things and non-living things. All external biological and
physical factors that directly affect human life, growth, development and reproduction.
(McNaughton and Wolf in Supardi, 2009). All things, conditions, circumstances and
influences contained in the space that we occupy and influence living things, including human
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life. According to Salim (2017), the definition of environment can be said to be quite broad. If
the limitation is simplified, the environmental space is limited by factors that can be reached
by humans, such as natural, political, economic and social factors.
2.3. Previous Studies
Anita (2008), in her research, found the elements of controlling potential hazards and critical
parameters of food chain provision activities, the suitability of products and services
integrated into the operational activities of a food service company, starting from the process
of receiving raw materials, storage, production, and service. Gou, et al (2013) found that the
practice of food waste management is influenced by cultural factors, values and the internal
and external environment of the community. Handayani (2012) stated that to reduce the risk
of outbreak of food-borne diseases through the provision of a Certificate of Hygiene and
Sanitation Worthiness based on the Regulation of Minister of Health No.
1096/Menkes/PER/VI/2011. Akkaranggoon (2010) found that there are three sources of
strategy models for hotels in one group (affiliates) when managing food supply sourced from
cooks, leaders and other factors. Hartwell, et al (2006) found that the quality of food,
especially for temperature and texture, is an important factor that has an effect on patient
satisfaction, besides, the food delivery system to patients using trolers becomes an effective
and efficient service. Mohamady, et al. (2012) states that an internationally recognized food
quality and food safety management system includes the requirements of ISO 22000
standards for every food chain organization, Hazard Analysis and Critical Control Points
(HACCP), Codex Alimentarius Commission, and ISO 9000 quality management system. Chen
and Hao (2009) found the effective model to apply is Judgment-Matrix-based model which
aimed to balance several operating objectives in the management of catering business.
3. RESEARCH METHOD
This study is based on its form, classified as descriptive research through qualitative and
quantitative. Based on observations on the object under study, the sample used in the study
was catering companies registered in the Health Office of Medan City, as many as 15 catering
companies. Then, the entire population in the study will be used as the sample. Data
collection technique is procedures or steps for researchers to obtain research data maximally
and comprehensively. According to Arikunto, 2006; Lubis et al.,2016; Dalimunthe et al.,2016
& 2017; Hutagalung et al., 2017; Sadalia et al., 2017; Muda et al., 2017 & Erwin et al., 2018
data collection is an important work in a study. The data were collected through
documentation studies, interviews, observations, experiments, and questionnaires. One of the
research objectives is to test the hypothesis. The purpose of testing hypotheses is to determine
whether the theoretical answers contained in theoretical statements are supported by facts
collected and analyzed in the data processing (Erlina, 2011, Tarmizi et al., 2016 & 2017;
Muda et al., 2016 & 2017; Sirojuzilam et al., 2016 & 2017; Nurlina and Muda, 2017; Muda et
al., 2018)). In the analysis phase, this study was carried out with the following conditions:
(Iskandar, 2008)
Validity Analysis
Validity analysis of the data obtained aims to determine the level of validity of the instrument
used. So that, the instrument testing will be able to find out how far the accuracy or
correctness of an instrument is as a measuring instrument for research variables (Juliadi, et al.,
2013; Handoko et al., 2017; Marhayanie et al., 2017; Sadalia et al., 2017; Situmorang et al.,
2017; Muda and Hasibuan, 2018 & Muda et al., 2018).). A valid instrument has high validity,
whereas a less valid instrument has low validity.
The criteria of the acceptance or rejection of hypotheses are as follows:
Zaitun, Albiner Siagian, Elisa Julianti and Rita Margeretha Setianingsih
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H0 is rejected if the correlation is positive and the calculated probability < the predetermined
probability value of 0,05 (Lutfie et al., 2016; Ferine et al., 2017 and Muda et al., 2017) (sig.2
tailed < α 0,05).
H0 is accepted if the correlation is negative and the calculated probability > the predetermined
probability value of 0,05 (sig.2 tailed > α 0,05).
Reliability Analysis
Reability is when there is a similarity of data found at different times. A reliable instrument is
an instrument that generates similar data when being used for several times to measure the
same object (Sugiyono, 2012). According to Juliandi, et al., (2013) in determining the
question items in a realistic category, the testing criteria are as follows:
If the coefficient (Cronbach’s Alpha) value ˃ 0,6, the instrument is declared reliable.
If the reliability coefficient (Cronbach’s Alpha) value is <0.6, the instrument is declared
unreliable.
The reliability test of the instrument was conducted by using the following formula:
r = [
( )] [ –
∑
] (Juliandi, et al, 2013; Muda and Erlina, 2018)
Where :
r = Coefficient of instrument reliability
k = The number of question items
∑ = The number of variance items
= Total variance
Based on the process of data collection on the object under study, the data were analyzed
using comprehensive technique (Achmad et al., 2017; Badaruddin et al., 2017; Syahyunan et
al., 2017; Muda, 2017 & Erwin et al., 2018). As for this technique, the data were used to find
out the environmentally sound catering management model. The collected data were then
analyzed using a systematic analysis design.
4. RESULT AND DISCUSSION
4.1. Result
4.1.1. Data Description
Based on the results of data analysis on the collected questionnaires, it can be stated as
follows:
4.1.2. The Analysis of Data Validity and Reliability Tests
Data validity testing is determined with a level of confidence 95%, with df = n-2. Then, in
determining the validity of each question item then a comparison was made with reference to
the table of r value of Product Moment, then the value of rtabel = 0,254.While the basis for
decision making in reliability testing based on the Cronbach’s Alpha value > 0.6, the decision
making can be stated as follows:
If the coefficient (Croanbach Alpha) value ˃ 0,6, the instrument is declared reliable.
If the coefficient (Croanbach Alpha) value ˃ 0,6, the instrument is declared unreliable.
Through the data validity and reliability tests in the analysis conducted, the results are as
follows:
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Table 1 Validity Test
Question Item Corrected Item-Total Correlation rTable Value Information
Item 1 0.593 0,254 Valid
Item 2 0.513 0,254 Valid
Item 3 0.457 0,254 Valid
Item 4 0,618 0,254 Valid
Item 5 0,425 0,254 Valid
Item 6 0,322 0,254 Valid
Item 7 0,417 0,254 Valid
Item 8 0,448 0,254 Valid
Item 9 0,580 0,254 Valid
Item 10 0,572 0,254 Valid
Item 11 0,320 0,254 Valid
Item 12 0,326 0,254 Valid
Item 13 0,593 0,254 Valid
Item 14 0,513 0,254 Valid
Item 15 0,457 0,254 Valid
Item 16 0,618 0,254 Valid
Item 17 0,425 0,254 Valid
Item 18 0,322 0,254 Valid
Item 19 0,417 0,254 Valid
Item 20 0,448 0,254 Valid
Item 21 0,580 0,254 Valid
Item 22 0,572 0,254 Valid
Item 23 0,431 0,254 Valid
Item 24 0,511 0,254 Valid
Item 25 0,526 0,254 Valid
Item 26 0,566 0,254 Valid
Item 27 0,562 0,254 Valid
Item 28 0,467 0,254 Valid
Item 29 0,294 0,254 Valid
Item 30 0,292 0,254 Valid
Item 31 0,283 0,254 Valid
Source: Results of Data Processing, 2018
The Table shows that, from 31 question items given to the respondents related to the
catering service management in its operation, it can be concluded that all question items are
valid. From the Table, it can be concluded that 31 question items are reliable.
4.1.3. The Descriptive Analysis on Research Data
The results of data analysis in descriptive test are as follows:
Table 2 Responses of Respondents on Catering Management
No Question Item SS S KS TS STS Total
F % F % F % F % F % F %
1 Not to chat or smoke while processing food 11 18,
3
47 78
,3
3 3,
3
0 0 0 0 60 100
2 Not to eat or chew while processing food 12 20 48 80 0 0 0 0 0 0 60 100
3 Not to wear any jewelry while working 10 16,
7
50 83
,3
0 0 0 0 0 0 60 100
4 Not to use any unsuitable equipment and facility. 11 18,
3
46 76
,7
3 5 0 0 0 0 60 100
5 Always wash hands and feet using soap before and after working, and
after going to the restroom.
22 36,
7
36 60 2 3,
3
0 0 0 0 60 100
6
Always wearing working uniform and personal protective equipment properly.
36 60 23 38
,3
1 1,
7
0 0 0 0 60 100
7
Always have the working uniform clean and wearing the uniform only
at work.
31 51,
7
26 43
,3
2 3,
3
1 1,
7
0 0 60 100
8
Food processor(s) to always wear head cap to avoid any hair/dirt to go into food.
26 43,
3
31 51
,7
3 5 0 0 0 0 60 100
9 Always have hands, nails, skin, hair, and teeth clean 16 26,
7
42 70 2 3,
3
0 0 0 0 60 100
10
Always cover mouth and nose when cough or sneeze using a
handkerchief.
16 26,
7
40 66
,7
4 6,
6
0 0 0 0 60 100
11 Holding any equipment properly, for example, hold spoon and fork on 19 31,
7
38 63
,3
3 5 0 0 0 0 60 100
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its handle, and not to hold a glass on its rim.
12 Not to pick or take any processed food with bare hands. 23 38,
3
34 56
,7
3 5 0 0 0 0 60 100
13 Implementing the principles of personal hygiene while working. 11 18,
3
47 78
,4
2 3,
3
0 0 0 0 60 100
14 Identifying the hygiene principles. 12 20 48 80 0 0 0 0 0 0 60 100
15 Conducting personal hygiene 10 16,
7
50 83
,3
0 0 0 0 0 0 60 100
16 Implementing the principles of personal hygiene according to the SOP 11 18,
3
36 76
,7
3 5 0 0 0 0 60 100
17 Implementing the principles of sanitation in working environment 22 36,
7
36 60 2 3,
3
0 0 0 0 60 100
18 Identifying the principles of sanitation in working environment. 36 60 23 38
,3
1 1,
7
0 0 0 0 60 100
19 Being familiar to kinds of cleaning substances. 31 51,
7
26 43
,3
2 3,
3
1 1,
7
0 0 60 100
20 Classifying the kinds of cleaning substances. 26 43,
3
31 51
,7
3 5 0 0 0 0 60 100
21
Implementing environmental hygiene according to the principles of
sanitation
16 26,
7
42 70 2 3,
3
0 0 0 0 60 100
22 Choosing the waste suited to the Health regulation. 16 26,
7
40 66
,7
4 6,
6
0 0 0 0 60 100
23 Cleaning, sanitizing, and storing the equipment. 7 11,
7
52 86
,6
1 1,
7
0 0 0 0 60 100
24 Using the proper cleaning substances. 11 18,
3
49 81
,7
0 0 0 0 0 0 60 100
25 Cleaning and sanitizing equipment according to the SOP 9 15 51 85 0 0 0 0 0 0 60 100
26 Storing the equipment safely. 10 16,
7
49 81
,6
1 1,
7
0 0 0 0 60 100
27 Implementing the cleaning schedule regularly. 10 16,
7
46 76
,7
4 6,
6
0 0 0 0 60 100
28 Cleaning and sanitizing the workplace. 14 23,
3
46 76
,7
0 0 0 0 0 0 60 100
29
Conducting maintenance and cleaning according to the principles of sanitation.
17 28,
4
41 68
,3
2 3,
3
0 0 0 0 60 100
30 Choosing the proper cleaning substances. 27 45 32 53
,3
1 1,
7
0 0 0 0 60 100
31 Storing the chemical substances and equipment properly and safely. 23 38,
4
32 53
,3
5 8,
3
0 0 0 0 60 100
Source: Results of Data Processing, (2018).
The Table 2 shows the responses of respondents to various questions given related to the
management of catering service, especially for food processing activities.
4.2. Discussion
The copy of the Regulation of Minister of Tourism of Republic of Indonesia Number 18 of
2016 concerning Tourism Business Registration, states that, in Article 6 Paragraph 1,
concerning the business of tourism in food and beverage service business sector. Article 10,
the food and beverage service business sector is Catering. The procedures for registering
businesses in Article 15 in Paragraph (1) Registration of tourism businesses is addressed to
PTSP of the related Regency/City; Paragraph (2) If there are more than 1 (one)
Regencies/Cities covering 1 (one) location of tourism business or office, the tourism business
registration is addressed to the PTSP of the related Province; Paragraph (3) Tourism
businesses that have foreign capital, domestic investment with cross-provincial scope (tourist
attraction and tourism area), and/or those that are based on the provisions of legislation
become the authority of the Government, the registration should be addressed to the
Indonesia's Investment Coordinating Board. In the tourism business registration Article 17, it
is stated that for the food and beverage service business, the tourism business registration
should be addressed to each of the catering service (jasaboga) offices.
5. CONCLUSIONS AND SUGGESTIONS
5.1. Conclusions
The management of catering service in Medan City shows that employees strongly agree to
not to chat or smoke while processing food, not to eat or chew while processing food, not to
wear any jewelry while working, not to use any unsuitable equipment and facility, and to
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always wash hands or feet with soap before and after work and after leaving the restroom, as
well as to implement the principles of personal hygiene at work and to identify the principles
of hygiene.
5.2. Suggestions
There is a need to prepare a comprehensive law and periodic supervision in ensuring that food
service providers/caterings carry out their activities properly.
To conduct periodic and scheduled supervision in order to anticipate the improper food
processing.
To conduct objectively certification to the employees working as food processors and to make
review according to needs.
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