Studi Analisis Peranan Butcher Terhadap Tingkat Kualitas Bahan Makanan di Pullman Phuket Arcadia Naithon Beach Thailand

Abstract

This study aims to determine the extent to which the role of the butcher which includes the standard of food ingredients (called variable X) in maintaining the quality of food ingredients (which is called variable Y) at Pullman Phuket Arcadia Hotel and Resort is determined. The type of research used in this qualitative descriptive study with qualitative data analysis was carried out through a case study approach from October 1, 2015 to March 25, 2016. The sampling method was carried out using a random sampling technique, totaling 10 people, namely employees at the butcher and kitchen employees as a whole. . The data was collected by means of questionnaire observation and literature study. The process of researching raw materials on all food ingredients, especially meat, has been carried out as long as the author makes observations at the Butcher Pullman Phuket Hotel and Resort, this is evidenced by the survey results showing 64% of respondents said yes, meaning the role of the butcher has not been very successful in maintaining the quality of food ingredients at Pullman Phuket Hotels and Resorts. The survey results show 88% of respondents said yes, meaning that the quality of Pullman Phuket's ingredients is quite good.