JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA
Jurnal Ekonomika, Bisnis, dan Humaniora (JAKADARA) adalah jurnal nasional yang diterbitkan oleh Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Dhyana Pura, Bali. Jakadara merupakan jurnal yang terbuka untuk umum dan ditinjau oleh pihak terkait yang merupakan media diseminasi hasil penelitian para ilmuwan di bidang Ekonomi, Bisnis dan Humaniora. Jakadara diterbitkan tiga kali setahun pada bulan April, Agustus, dan Desember. Jakadara menerima manuskrip dalam berbagai topik meliputi: manajemen pemasaran, manajemen keuangan, manajemen strategis, manajemen operasional, manajemen sumber daya manusia, e-bisnis, manajemen pengetahuan, akuntansi manajemen, sistem kontrol manajemen, sistem informasi manajemen, akuntansi, bisnis internasional, ekonomi bisnis, etika bisnis, pariwisata, pariwisata berkelanjutan, sosial budaya, kewirausahaan, pengembangan anak, pendidikan kurikulum, teknologi pendidikan, filosofi pendidikan, pendekatan pendidikan, bahasa Inggris, linguistic, dan sastra. Journal on Economic, Business and Humanities (JAKADARA) is an national journal published by the Research and Community Service Institute of Universitas Dhyana Pura, Bali. Jakadara is an open access and peer-reviewed journal, which is a dissemination medium for research result from scientists in the field of Economic, Business and Humanities. Jakadara is issued three times a year on April, August, and December. The Jakadara invites manuscripts in the various topics include functional areas of marketing management, finance management, strategic management, operation management, human resource management, e-business, knowledge management, management accounting, management control system, management information system, accountancy, international business, business economics, business ethics, tourism, sustainable tourism, social and cultural, entrepreneurship, child development, curriculum education, education technology, philosophies of education, education approach, teaching and learning of english, linguistics, and literature.Â
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Strategies for Increasing Young Family Engagement in Couple Ministry Programs at GKII Rehobot Mustikajaya Bekasi
This study aims to analyze strategies for increasing young family engagement in the Couple Ministry Commission programs at GKII Rehobot Mustikajaya Bekasi. Employing a qualitative approach and a case study design, the research explores the experiences, perceptions, and contextual challenges faced by young families within an urban and digitalized environment. Data were collected through in-depth interviews, observations, and document analysis and were subsequently analyzed using thematic analysis. The findings reveal that low levels of engagement are influenced by work-related pressures, limited family time, urban mobility, digital distractions, and a ministry model that is predominantly activity-oriented and lacks relational depth. The study highlights the importance of developing ministry approaches that are relational, contextual, and discipleship-oriented through small-group communities, flexible ministry models, digital support systems, and family empowerment initiatives.
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The Gap between Theological Understanding and Digital Technology Use Practices among Christian Students in Indonesia
The rapid development of digital technology has significantly transformed the lives of Christian university students in academic, social, and spiritual dimensions. This study aims to analyze the gap between theological understanding and the actual practices of digital technology use among Christian students through a library research approach. Employing a qualitative method, the study examines scholarly literature related to the integration of Christian faith, digital technology, digital spirituality, and the digital behavior of Christian students in Indonesia. Data were analyzed using content analysis with a descriptive-critical approach. The findings reveal that Christian students generally possess a sound theological understanding of the importance of using digital technology in accordance with Christian values such as love, responsibility, honesty, and self-control. However, their actual digital practices often fail to fully reflect these values. The gap is evident in the tendency to use social media primarily for entertainment, self-presentation culture, digital addiction, declining spiritual discipline, and various online behaviors that do not consistently align with Christian ethical principles. The factors contributing to this gap include internal factors such as weak spiritual discipline, limited spiritual motivation, and insufficient self-control, as well as external factors including social media culture, digital distractions, peer pressure, and the lack of digital spiritual mentoring. These findings indicate that integrating Christian faith into digital technology use requires more than theological knowledge; it also demands the formation of Christian digital character, the strengthening of digital spirituality, and the development of faith-based digital literacy. Therefore, Christian Religious Education should adopt a holistic approach to bridge the gap between theological understanding and digital practices among Christian students in the digital age.
Otonan Alit Media Training to Boost the Self-Confidence of Hindu Women in Banjar Dharma Praja Giri Menang, West Lombok Regency
The Pawotonan ritual is an important tradition for celebrating birthdays according to the Wuku calendar. However, over time, the philosophical values and symbolic meanings of Otonan, particularly Otonan Alit, have changed. The emergence of Gen Z birthday traditions has become dominant, thus obscuring the Otonan tradition. Ironically, Hindu women have slowly followed modern trends and nearly forgotten the tradition. Women in Bali are expected to have a broad understanding and skill set related to religious rituals, offerings, customs, and culture. In this context, preserving and strengthening cultural values through traditional media, such as Otonan Alit, is important and relevant. This study employs a qualitative approach with community service activities, including training on the production of Otonan offerings. This training will take place in the village of Dharma Praja, Giri Menang, Lombok Barat, on July 13, 2025. The training uses an observational approach based on participants' social conditions and abilities. The discussion is conducted in a humanistic manner to discuss participants' abilities to perform the Otonan ritual with their respective traditions. The documentation method was used to supplement the data obtained during the activity. The study focuses on creating banten otonan according to Hindu religious texts. The subjects/participants are the WHDI, Dharmika, and Srathi of Lombok Barat. The results of the training showed that the Otonan Alit medium can be an effective educational and reflective tool for fostering self-confidence, pride in identity, and awareness of the role of women in maintaining family and community harmony.
Services for Enhancing Elementary School Teachers’ Competence in Conducting Developmental Research Oriented toward the Quality of Learning
The results of observations on elementary school teachers’ ability to plan and implement developmental research indicate that these competencies remain very low, particularly in terms of conceptual mastery and the preparation of developmental research plans. This condition is further supported by previous studies reporting that continuing professional development activities are still very weak in the area of scientific research. The objective of this community service program (PKM) was to improve elementary school teachers’ mastery of developmental research concepts and their skills in preparing developmental research plans in the city of Mataram. The methods applied included: (1) case-based learning to instil concepts and theories of developmental research; (2) workshop methods to enhance scientific attitudes; and (3) project-based activities to develop skills in preparing developmental research plans. The target participants consisted of 20 teachers representing elementary schools in the city of Mataram. The outcomes of the PKM activities were evaluated using observation techniques, including observations of improvements in conceptual and theoretical mastery and assessments of the proposal products of developmental research. The results of the PKM showed: (1) an increase in the average percentage of knowledge mastery from 64.65% before the PKM activities to 81.55% after the activities; (2) an improvement in scientific attitudes from an average of 65.90% before the workshop to 82.95% after the workshop; and (3) an increase in skills in preparing developmental research plans from an average of 65.85% before the project-based proposal development activities to 82.20% after the activities. It can be concluded that the PKM activities were effective in improving knowledge, scientific attitudes, and skills in preparing developmental research proposals oriented toward the quality of learning among elementary school teachers in the city of Mataram. It is expected that the participants will implement and disseminate the outcomes of this PKM to teachers in their respective schools.
Pengaruh Kualitas Pelayanan, Fasilitas, dan Harga terhadap Kepuasan Tamu di Hotel COMO Uma Canggu
Industri perhotelan di Bali, khususnya Canggu, berkembang pesat sehingga persaingan antar hotel berbintang semakin ketat. COMO Uma Canggu sebagai hotel bintang lima dituntut menjaga kepuasan tamu melalui pelayanan, fasilitas, dan harga yang kompetitif. Penelitian ini bertujuan untuk menganalisis pengaruh kualitas pelayanan, fasilitas, dan harga terhadap kepuasan tamu di Hotel COMO UMA Canggu. Subjek penelitian adalah tamu hotel dengan jumlah sampel sebanyak 90 responden yang ditentukan menggunakan rumus Ferdinand, pengumpulan data dilakukan melalui penyebaran kuesioner berbasis skala Likert. Data yang diperoleh dianalisis menggunakan regresi linier berganda, dengan pengujian hipotesis melalui uji F dan uji t pada tingkat signifikansi 0,05. Hasil analisis menunjukkan bahwa secara parsial, variabel kualitas pelayanan, fasilitas, dan harga berpengaruh positif dan signifikan terhadap kepuasan tamu. Dengan nilai t-hitung sebesar 2,502 dengan sig 0,037 (< 0,05), untuk fasilitas nilai t-hitung sebesar 2,367 dengan sig 0,020 (< 0,05), dan untuk harga nilai t-hitung sebesar 4,217 dengan sig 0,001 (< 0,05). Secara simultan, ketiga variabel tersebut juga berpengaruh positif dan signifikan terhadap kepuasan tamu didukung oleh nilai F-hitung sebesar 9,565 dan sig 0,000 (< 0,05). Nilai adjusted R² sebesar 82,4% menunjukkan bahwa kepuasan tamu dapat dijelaskan oleh ketiga variabel independen, sedangkan sisanya sebesar 17,6% dipengaruhi oleh faktor lain di luar model. Penelitian ini berkontribusi pada pengembangan literatur kepuasan pelanggan di industri perhotelan serta memberi masukan bagi Hotel COMO Uma Canggu dalam meningkatkan pelayanan, fasilitas, dan strategi harga untuk memperkuat daya saing dan kepuasan tamu.
Pengaruh Fractional Reserve Banking terhadap Resiko Kegagalan pada Bank Konvensional dan Syariah Milik Negara Indonesia 2021-2024
Bank adalah lembaga intermediasi yang berfungsi sebagai perantara antara entitas yang memiliki surplus dana dengan entitas yang defisit. Dalam operasional bank memungkinkan terjadi risiko kegagalan. Ditinjau dari teori financial intermediary, bank berperan sebagai lembaga yang mengumpulkan dan mendistribusikan dana. Tujuan penelitian ini untuk menguji pengaruh Fractional Reserve Banking terhadap resiko kegagalan pada bank konvensional dan syariah. Metode penelitian menggunakan pendekatan deskriptif-kuantitatif, dengan metode penentuan sampel puposive sampling. Hasil penelitian ditemukan Hasil uji multivariat (Pillai's Trace, Wilks' Lambda, Hotelling's Trace, Roy’s Largest Root) menunjukkan nilai signifikansi < 0,05. Uji Hipotesis FRB berpengaruh signifikan terhadap ROA dan LDR/FDR. Uji Beda (t-test) Tidak ditemukan perbedaan yang signifikan antara Bank Konvensional dan Bank Syariah Milik Negara untuk variabel STLR, GWM, FR, ROA, LDR/FDR. Kesimpulan Fractional Reserve Banking (FRB) terbukti berpengaruh signifikan terhadap resiko kegagalan bank dan Tidak terdapat perbedaan signifikan antara rasio-rasio keuangan Bank Konvensional dan Bank Syariah Milik Negara. Tambahkan kontribusi penelitian berdasarkan hasil penelitian ini Hasil penelitian memperlihatkan bahwa meskipun bank konvensional dan bank syariah menerapkan metode pembiayaan yang berbeda, performa keduanya pada aspek likuiditas, penyaluran pembiayaan, dan profitabilitas relatif serupa. Hal ini menunjukkan bahwa penggunaan prinsip fractional reserve banking pada kedua jenis bank tidak menimbulkan perbedaan signifikan dalam risiko kegagalan bank. Temuan ini dapat menjadi acuan bagi regulator maupun masyarakat dalam menentukan pilihan layanan perbankan.
Analisis Pengendalian Biaya Makanan dan Minuman di Hotel ONE Legian Periode 2022-2024
Industri pariwisata dan perhotelan merupakan salah satu sektor penting yang berkontribusi besar terhadap perekonomian Indonesia, di mana Bali sebagai destinasi utama terus mencatat peningkatan jumlah kunjungan wisatawan. Dalam kondisi tersebut, hotel dituntut untuk menjaga efisiensi, khususnya dalam pengelolaan biaya makanan dan minuman yang menjadi salah satu komponen biaya terbesar. Penelitian ini bertujuan untuk menganalisis sistem pengendalian biaya makanan dan minuman di The ONE Legian Hotel dari tahun 2022 hingga 2024. Di industri perhotelan, biaya makanan dan minuman merupakan salah satu komponen biaya operasional terbesar, sehingga pengelolaan yang efisien diperlukan untuk menjaga keuntungan. Penelitian ini menggunakan metode campuran dengan pendekatan kualitatif dan kuantitatif deskriptif. Data diperoleh melalui observasi, wawancara, studi dokumen, dan analisis laporan keuangan, khususnya laporan rekonsiliasi biaya makanan dan minuman. Hasil penelitian menunjukkan bahwa meskipun pengendalian biaya telah diterapkan melalui resep standar, ukuran porsi standar, dan rekonsiliasi biaya makanan dan minuman, masih terdapat selisih antara biaya aktual dan biaya standar, terutama pada tahun 2022 dan 2023. Namun, pada tahun 2024, terdapat peningkatan efisiensi, ditandai dengan biaya makanan aktual yang lebih rendah dari biaya standar. Perbedaan biaya ini disebabkan oleh beberapa faktor operasional, termasuk penggunaan bahan baku yang tidak efisien, pembusukan, dan penerapan konsep sarapan all-you-can-eat yang tidak disertai pengawasan yang ketat. Temuan ini memberikan kontribusi praktis bagi manajemen dengan mengevaluasi efektivitas sistem pengendalian biaya, serta memberikan kontribusi teoretis bagi pengembangan studi manajemen biaya di industri perhotelan.
Pengaruh Literasi Keuangan dan Risiko Investasi terhadap Minat Investasi Mahasiswa: Perspektif Teori Behavioral Finance
Penelitian ini dilakukan dengan tujuan untuk mengetahui pengaruh literasi keuangan dan risiko investasi terhadap minat investasi mahasiswa fakultas ekonomi. Penelitian ini menggunakan pendekatan kuantitatif, penelitian ini dilakukan pada Universitas Pendidikan Ganesha. Metode pengambilan sampel menggunakan rumus slovin, populasi dari penelitian ini yaitu mahasiswa Fakultas Ekonomi semester empat Universitas Pendidikan Ganesha, sehingga diperoleh sampel sejumlah 88 responden. Data dikumpulkan menggunakan kuisioner kemudian diolah dengan uji analisis regresi linear berganda dengan program spss. Hasil penelitian dari penelitian ini menunjukan bahwa variabel literasi keuangan dan risiko investasi berpengaruh positif signifikan terhadap minat investasi. Hasil dari penelitian ini diharapkan dapat memberikan kontribusi secara teoritis dan praktis terhadap minat mahasiswa berinvestasi.
Pengaruh Tarif Pajak dan Mekanisme Pembayaran Pajak terhadap Kepatuhan Wajib Pajak UMKM di Desa Pemogan Kecamatan Denpasar Selatan
Penelitian ini menyoroti kepatuhan UMKM di Desa Pemogan, Kecamatan Denpasar Selatan, dengan melibatkan 48 pelaku usaha sebagai responden, mewakili seluruh populasi UMKM di wilayah tersebut. Pemilihan sampel Pelaksanaan dilakukan secara acak agar setiap individu dalam populasi memiliki probabilitas yang sama untuk dipilih. Data dihimpun menggunakan kuesioner dengan skala Likert kemudian dianalisis memakai Regresi Linier Berganda. Fokus utama studi adalah menilai seberapa besar pengaruh implikasi jumlah pajak dan sistem penyetoran pajak terhadap kepatuhan pelaku UMKM. Temuan penelitian mengungkapkan bahwa kepatuhan UMKM meningkat secara positif seiring dengan besaran tarif pajak yang rendah dan prosedur pembayarn pajak yang mudah.
Pengaruh Penerapan e-Samsat, Sanksi Pajak dan Tingkat Pendapatan pada Kepatuhan Wajib Pajak Kendaraan Bermotor di Kota Denpasar
Penerimaan pajak merupakan sumber utama pendapatan negara yang berperan penting dalam pembiayaan pembangunan nasional. Salah satu pajak daerah yang berkontribusi signifikan terhadap Pendapatan Asli Daerah (PAD) adalah Pajak Kendaraan Bermotor (PKB). Namun, di Kota Denpasar masih ditemukan tingkat tunggakan PKB yang tinggi meskipun pemerintah telah menerapkan sistem pembayaran berbasis digital melalui Electronic Samsat (e-Samsat) dan aplikasi SIGNAL. Kondisi ini menunjukkan bahwa peningkatan penggunaan teknologi belum sepenuhnya diikuti oleh peningkatan kepatuhan wajib pajak. Tujuan penelitian ini untuk membuktikan pengaruh penerapan e-Samsat, sanksi pajak dan tingkat pendapatan pada kepatuhan wajib pajak kendaraan bermotor. Kantor SAMSAT Denpasar merupakan lokasi penelitian ini. Sebanyak 100 responden wajib pajak kendaraan bermotor di Kantor SAMSAT Denpasar. Analisis data menggunakan regresi linear berganda. Hasil penelitian ini yaitu penerapan e-Samsat berpengaruh positif pada kepatuhan wajib pajak kendaraan bermotor, Sanksi pajak berpengaruh positif pada wajib pajak kendaraan bermotor dan tingkat pendapatan berpengaruh positif pada wajib pajak kendaraan bermotor.
The Influence of Balinese Cocktail and Liquor-Based Beverage International Innovation on Guest Buying Interest at 69 Bar & Resto Kuta Bali
The intense competition in the food and beverage industry in Kuta, Bali, requires continuous product innovation to sustain consumer purchase intention. This study aims to analyze the effect of International Cocktail Innovation (X₁) and Balinese Arak-Based Beverages (X₂) on Guest Purchase Intention (Y) at 69 Bar & Resto Kuta Bali. A quantitative associative approach was employed, involving 80 respondents selected through purposive sampling from a population of 87,087 guests over the period of January 2025–January 2026. Data were collected using a Likert-scale questionnaire and analyzed with multiple linear regression via SPSS 26. The results revealed that both international cocktail innovation (t = 3.944, p < 0.05) and Balinese arak-based beverages (t = 3.396, p < 0.05) have a positive and significant partial effect on purchase intention. Simultaneously, the two variables significantly influence purchase intention (F = 48.997, p < 0.05). The coefficient of determination (R²) of 0.560 indicates that 56% of purchase intention variance is explained by these two variables, with international cocktail innovation being the dominant factor. These findings suggest that combining modern mixology techniques with local wisdom in the form of Balinese arak can effectively enhance consumer appeal and experience. The study recommends strengthening bartender storytelling skills and promoting experience-based marketing to further increase competitiveness.
The Role of Management in Guest Complaint Handling at Seleriana Restaurant, The Kana Kuta Hotel, Bali
Guest complaints in hotel restaurants are important managerial signals because they reflect gaps between expected service and actual guest experience. This study aims to analyze the role of management in handling guest complaints at Seleriana Restaurant, The Kana Kuta Hotel, Bali; identify operational constraints; and formulate improvement efforts for complaint handling in food and beverage service. This study applied a descriptive qualitative approach using document review, non-participant observation, semi-structured interviews, and online guest review analysis from Google Review and Tripadvisor. The data were analyzed thematically by grouping complaint patterns, management roles, operational constraints, and corrective actions. The findings indicate that guest complaints at Seleriana Restaurant are mainly related to menu variety, service speed, order accuracy, table clearing, staff responsiveness, communication, and perceived fairness in service attention. Management plays a central role through four managerial functions: planning complaint-handling procedures, organizing escalation channels among service staff, kitchen, cashier, supervisor, and restaurant manager, actuating staff through briefing and service recovery training, and controlling recurring complaints through complaint logs and evaluation. The main constraints include inconsistent service coordination, limited staff empowerment, uneven complaint documentation, and the absence of a fully operational complaint-handling flow. The study recommends a more practical complaint-handling SOP, LEARN/HEAT-based service recovery training, clearer authority limits for frontline staff, systematic complaint recording, and specific managerial responses to online reviews. The findings confirm that guest complaints should be treated not only as service problems but also as continuous service-quality improvement mechanisms in hotel restaurant operations.
Dampak Penggunaan Qris terhadap Efektivitas Transaksi Umkm di Kawasan Mmtc Medan
Penelitian ini bertujuan untuk menganalisis secara mendalam dampak penggunaan QRIS terhadap efektivitas transaksi pada pelaku UMKM di kawasan MMTC Medan. Perkembangan teknologi digital yang berkembang sangat cepat dan signifikan telah mendorong terjadinya peralihan sistem pembayaran dari metode tunai menuju non-tunai, sehingga menuntut pelaku UMKM untuk mampu beradaptasi dalam meningkatkan efisiensi operasional serta daya saing usaha di era ekonomi digital yang kompetitif. Penelitian ini menggunakan pendekatan kualitatif deskriptif dengan teknik pengumpulan data berupa angket terbuka yang disebarkan kepada sepuluh pelaku UMKM yang telah menggunakan QRIS secara rutin dalam aktivitas transaksi sehari-hari. Hasil penelitian memperlihatkan bahwa penggunaan QRIS memberikan dampak positif yang nyata terhadap efektivitas transaksi, terutama dalam hal peningkatan kecepatan proses pembayaran, kemudahan penggunaan, serta efisiensi dalam pengelolaan operasional usaha secara keseluruhan. Mayoritas responden menyatakan bahwa QRIS mempermudah transaksi karena tidak memerlukan uang kembalian dan mampu mengurangi antrean pelanggan, sehingga pelayanan menjadi lebih optimal dan memuaskan bagi konsumen. Selain itu, QRIS juga membantu dalam pencatatan keuangan secara otomatis, yang mempengaruhi pada meningkatnya akurasi, transparansi, dan keteraturan dalam pengelolaan keuangan usaha. Namun demikian, tidak semua responden merasakan peningkatan pendapatan secara signifikan, meskipun terdapat peningkatan jumlah transaksi dari pelanggan yang lebih memilih metode pembayaran digital. Di sisi lain, kendala utama yang dihadapi meliputi ketergantungan terhadap jaringan internet serta keterbatasan literasi digital pada sebagian pelaku UMKM. Oleh karena itu, diperlukan dukungan tambahan berupa peningkatan infrastruktur teknologi serta edukasi berkelanjutan agar pemanfaatan QRIS dapat dioptimalkan secara maksimal dalam mendukung perkembangan UMKM secara berkelanjutan dan berkesinambungan dimasa mendatang.
Sous Chef Efforts to Improve Hot Kitchen Product Quality
Product quality is a critical determinant of restaurant competitiveness because it shapes guest satisfaction, repeat visits, and the reputation of food and beverage operations. This study analyzes the efforts of the sous chef to improve hot kitchen product quality at The Barn Restaurant Canggu Bali. The research used a qualitative descriptive approach with data collected through observation, interviews, documentation, and review of guest comments. The analysis focused on three aspects: the role of the sous chef in improving hot kitchen products, operational constraints affecting product quality, and corrective efforts implemented to overcome those constraints. The results show that the sous chef’s role is reflected in the supervision of raw material selection, control of cooking processes, coordination of hot kitchen personnel, and evaluation of the final product before service. The main constraints were inconsistent raw material quality, weak teamwork during peak operational hours, uneven cooking skills, and guest comments related to menu variety and taste consistency. Corrective efforts included stricter raw material checking, daily briefing, clearer work allocation, control of seasoning and cooking methods, informal staff coaching, improved hygiene and sanitation discipline, and staff appreciation. The study concludes that sous chef leadership is not only technical but also managerial because product quality depends on continuous coordination, standardization, staff development, and final product evaluation in daily kitchen operations.
Food Ingredient Storage Procedures in the Kitchen of Shante Hotel Xitou Taiwan
Food storage is a critical control activity in hotel kitchen operations because it determines raw material quality, hygiene, stock rotation, and food safety before production. This study aimed to analyze food storage procedures, identify operational constraints, and describe corrective efforts implemented by kitchen staff at Shante Hotel Xitou Taiwan. The study used a descriptive qualitative method. Primary data were obtained through direct observation and interviews with the hotel manager and kitchen staff, while secondary data were obtained from hotel documents and relevant literature. The results show that food storage procedures generally followed hotel food safety principles, including supplier-based receiving checks, physical quality and expiry-date inspection, grouping of ingredients into dry storage, chiller, and freezer areas, use of food containers, and implementation of the First In, First Out (FIFO) system. However, field observation found several nonconformities, particularly suboptimal chiller and freezer temperatures due to ageing equipment, limited storage capacity, incomplete labeling on several food containers, and inconsistent staff discipline during busy operational periods. Corrective actions included rearranging storage space, increasing the use of food containers, strengthening FIFO through front-placement of older items, improving labeling practice, and maintaining routine sanitation. The study concludes that the procedure is generally appropriate but requires stronger temperature monitoring, labeling discipline, storage capacity control, and periodic internal supervision to ensure consistent food safety in hotel kitchen operations.
Food Storage Strategies and Food Quality at Samalona Signature Restaurant, Nusa Dua Bali
Food storage is a critical operational control in restaurant kitchens because it determines ingredient freshness, food safety, product consistency, and the level of food waste. This study aims to analyze food storage strategies and their implications for food quality at Samalona Signature Restaurant, Nusa Dua Bali. The study used a descriptive qualitative design. Data were collected through direct observation, semi-structured interviews with the Executive Chef, and documentation of internal food waste records from January to November 2025. The analysis followed three stages: data reduction, thematic data display, and conclusion drawing. The findings show that the restaurant has implemented several basic storage practices, including dry, chilled, and frozen storage, stock rotation using FIFO/FEFO principles, and periodic monitoring by kitchen management. However, the implementation remains inconsistent in terms of zoning, date labelling, temperature documentation, and separation of food ingredients with different physical and microbiological characteristics. Internal records show 324 kg of food waste during the observed period, with the highest monthly waste recorded in January (50 kg), April (45 kg), and September (41 kg). These results indicate that food storage practices are not only an inventory issue but also a strategic determinant of food quality. More disciplined zoning, routine temperature logs, clear labelling, daily stock cards, and staff training are recommended to improve freshness, reduce spoilage, prevent cross-contamination, and maintain the sensory quality of dishes served to guests.
Implementation of Hygiene and Sanitation Practices in the Hotel Kitchen: A Case Study at Shante Hotel Xitou Taiwan
This study examines the implementation of hygiene and sanitation practices in the kitchen of Shante Hotel Xitou Taiwan, a three-star hotel located in Nantou County. The background of this research is the rapid growth of tourism in Taiwan, with 4,197,240 foreign visitors recorded in the first half of 2025, which has significantly increased the operational intensity of hotel kitchens, demanding stricter adherence to hygiene and sanitation standards. This research employs a descriptive qualitative method using direct observation with checklist instruments, in-depth interviews with the Head Chef and Senior Cook, and documentation. The findings reveal that personal hygiene implementation remains inconsistent, with staff often failing to wear complete uniforms, hairnets, and food-grade gloves. Food hygiene shows multiple non-compliances including the absence of FIFO application, unlabeled food stocks, cross-contamination risks from shared washing sinks, and improper storage of raw eggs outside the chiller. Workplace sanitation also requires improvement, as evidenced by grease-coated exhaust fans, uncovered waste bins, and damaged kitchen floors. Corrective efforts by management include monthly mandatory staff training, implementation of daily cleaning checklists, facility upgrades such as color-coded cutting boards, segregated wash sinks, and dedicated handwashing stations, as well as periodic external audits. The study concludes that while basic hygiene practices are partially observed, systematic inconsistencies persist and must be addressed through stronger supervisory mechanisms, facility investment, and a culture of food safety compliance.
Vegetable Storage Procedures in the Hotel Kitchen: A Case Study at Grand Seminyak Lifestyle Boutique Bali Resort
This study examines vegetable storage procedures in the kitchen of Hotel Grand Seminyak Lifestyle Boutique Bali Resort. The hospitality industry demands strict adherence to food safety and storage standards to ensure guest health and operational efficiency. Observations revealed challenges including chiller instability, inconsistent FIFO application, and limited storage space. Using a descriptive qualitative method through observation, interviews with executive sous chef and commis, and documentation, the study identifies seven procedural stages: receiving, sorting, cleaning, placement, chiller storage at 4–8°C, FIFO application, and periodic inspection. Key constraints include storage space limitations, variable supplier quality, improper stacking, and equipment malfunctions. Mitigation efforts include systematic reorganization, stricter quality checks at receiving, consistent FIFO enforcement, and routine chiller temperature monitoring. The study concludes that while procedural frameworks are established, consistency gaps exist between standard operating procedures and actual kitchen practice, particularly during peak operational periods.
The Influence of Eco-Storytelling and Digital Destination Branding on Tourist Visit Intention to Gunung Salak Village, Tabanan
This study aims to analyze the influence of eco-storytelling and digital destination branding on tourist visit intention to Gunung Salak Village, Selemadeg Timur District, Tabanan Regency, Bali. Gunung Salak Village is registered as a pioneer tourism village on the Jadesta platform of the Ministry of Tourism and Creative Economy, yet its digital promotion and ecological narrative communication remain underdeveloped. Using the Stimulus-Organism-Response (S-O-R) theoretical framework, this quantitative research employed a purposive sampling technique with 100 respondents who had knowledge of or interest in Gunung Salak Village as a tourism destination. Data were collected through questionnaires measured using a five-point Likert scale and analyzed through multiple linear regression using SPSS version 26. The results of the study indicate that eco-storytelling has a positive and significant effect on tourist visit intention (t = 4.217; sig. = 0.000), digital destination branding has a positive and significant effect on tourist visit intention (t = 3.894; sig. = 0.000), and both variables simultaneously have a positive and significant effect on tourist visit intention (F = 38.672; sig. = 0.000) with a coefficient of determination (R²) of 0.441, meaning that 44.1% of the variance in tourist visit intention is explained by eco-storytelling and digital destination branding. These findings imply that strengthening ecological narratives and digital destination identity are essential strategies for developing Gunung Salak Village as a competitive and sustainable rural tourism destination.
the The Effect of Green Accounting Implementation, Firm Size, Good Corporate Governance, and Leverage on The Financial Performance of Mining Companies 2020–2024
Perkembangan perekonomian global yang semakin pesat serta meningkatnya persaingan bisnis menuntut perusahaan untuk tidak hanya berorientasi pada pencapaian laba, tetapi juga memperhatikan aspek keberlanjutan dan tata kelola perusahaan. Sektor pertambangan merupakan sektor yang berdampak signifikan terhadap lingkungan, sehingga penerapan Green Accounting menjadi penting untuk mendukung keberlanjutan usaha. Selain itu, Good Corporate Governance, ukuran perusahaan (firm size), dan leverage juga diduga memengaruhi kinerja keuangan perusahaan. Ketidakkonsistenan hasil penelitian terdahulu terkait variabel-variabel tersebut menunjukkan adanya kesenjangan penelitian (research gap) yang perlu dikaji lebih lanjut. Penelitian ini menggunakan pendekatan kuantitatif dengan data sekunder yang diperoleh dari laporan tahunan, laporan keberlanjutan, dan laporan keuangan perusahaan pertambangan yang terdaftar di Bursa Efek Indonesia selama periode 2020–2024. Sampel ditentukan menggunakan teknik purposive sampling sehingga diperoleh 18 perusahaan dengan total 90 data observasi. Teknik analisis data yang digunakan adalah metode Two-Stage Least Squares (2SLS).Kinerja keuangan diukur menggunakan Return on Assets (ROA), sedangkan Green Accounting dan Good Corporate Governance diukur menggunakan variabel dummy. Ukuran perusahaan diukur menggunakan logaritma natural total aset, serta leverage diukur menggunakan Debt to Equity Ratio (DER). Hasil penelitian menunjukkan bahwa Green Accounting dan Good Corporate Governance tidak berpengaruh signifikan terhadap kinerja keuangan perusahaan pertambangan. Ukuran perusahaan berpengaruh positif dan signifikan terhadap kinerja keuangan, yang menunjukkan bahwa perusahaan dengan ukuran lebih besar cenderung memiliki kinerja keuangan yang lebih baik. Sementara itu, leverage tidak berpengaruh signifikan terhadap kinerja keuangan dan menunjukkan hubungan negatif. Secara teoretis, penelitian ini memperkuat relevansi teori stakeholder. Secara praktis, hasil penelitian ini diharapkan dapat menjadi bahan pertimbangan bagi manajemen perusahaan, investor, dan regulator dalam mengambil keputusan yang berkaitan dengan kinerja keuangan dan keberlanjutan perusahaan.
Pengaruh Penerapan Model Pembelajaran Teaching Factory terhadap Motivasi, Kemampuan Berpikir Kritis, dan Kreativitas Siswa pada Mata Pelajaran Pastry
Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penerapan model pembelajaran teaching factory terhadap motivasi, kemampuan berpikir kritis, dan kreativitas siswa pada mata pelajaran pastry. Penelitian dilaksanakan di SMK Werdhi Sila Kumara pada kelas XI TB 5 dengan melibatkan 31 siswa sebagai responden. Metode yang digunakan untuk memilih sampel adalah purposive sampling. Untuk mengumpulkan data, peneliti menggunakan kuesioner dengan skala Likert, observasi, dan dokumentasi. Data dianalisis menggunakan regresi linier sederhana dengan bantuan program SPSS. Hasil dari penelitian ini mengungkapkan bahwa penerapan model pembelajaran teaching factory memberikan pengaruh positif dan signifikan terhadap motivasi siswa pada mata pelajaran pastry. Penerapan model pembelajaran teaching factory juga berpengaruh positif dan signifikan terhadap kemampuan berpikir kritis siswa pada mata pelajaran pastry. Selain itu, penerapan model pembelajaran ini memberi pengaruh yang positif dan signifikan terhadap kreativitas siswa pada mata pelajaran pastry. Berdasarkan hasil tersebut, disarankan agar sekolah terus mendukung pelaksanaan model pembelajaran teaching factory dengan menyediakan fasilitas praktik yang baik dan memperkuat kerjasama dengan dunia usaha dan dunia industri (DUDI). Studi ini memberikan manfaat dalam pengembangan pembelajaran pastry yang tidak hanya fokus pada hasil produk, tetapi juga meningkatkan motivasi, kemampuan berpikir kritis, dan kreativitas siswa untuk mempersiapkan mereka menghadapi tantangan di tempat kerja.
Management Strategy to Improve Waiter Service Quality in Supporting Guest Satisfaction at Club Lounge Padma Resort Legian, Bali
The tourism sector plays a significant role in Bali's economic growth, particularly in the hospitality industry. Padma Resort Legian as a five-star hotel offers a Club Lounge as an exclusive facility for premium guests. This study aims to analyze management strategies implemented to maintain service quality, identify operational challenges, and describe the efforts undertaken to overcome those challenges in supporting guest satisfaction at Club Lounge Padma Resort Legian. This research employs a descriptive qualitative method with data collected through direct observation, in-depth interviews with the Club Lounge Supervisor, and documentation during operational activities from January to May 2025. The findings reveal that management strategies include the implementation of Standard Operational Procedures (SOP), personalized service, staff preference recognition and one-step-ahead service delivery, regular training programs, operational supervision, and daily briefings. Operational challenges encountered include delays in food and beverage service during peak hours, orders not matching guest preferences, and insufficient staff empathy toward guest needs. Management's efforts to overcome these challenges include improving staff coordination, reinforcing repeat-order practices, conducting post-operational briefings, and enhancing hospitality and empathy-focused training. This study concludes that service quality management at Club Lounge Padma Resort Legian has been well-structured, yet requires continuous improvement in service consistency and staff sensitivity to fully meet and exceed guest expectations.
Service Quality Improvement Strategy to Enhance Guest Satisfaction at Ayung Valley Restaurant, The Royal Pita Maha Hotel Ubud, Bali
Restaurant service quality in a five-star hotel is a primary determinant of guest satisfaction and loyalty. This study aims to analyze the service quality improvement strategy at Ayung Valley Restaurant, The Royal Pita Maha Hotel Ubud, Bali; identify the challenges encountered; and describe the efforts undertaken to overcome them. A qualitative descriptive approach was employed, using direct observation based on SERVQUAL dimensions (tangibles, reliability, responsiveness, assurance, and empathy), in-depth interviews with the restaurant manager, supervisor, and service staff, and documentation during the research period. The results show that the restaurant has implemented several service quality improvement strategies including periodic staff training, SOP-based service procedures, evaluation of guest feedback, and effective communication between management and service staff. However, challenges were identified including insufficient variety of breakfast menu items, inadequate preparation resulting in delayed service during morning sessions, inconsistency between the Indian cuisine label and its actual taste, and noise from external music disturbing the dining atmosphere. Efforts to overcome these challenges include structured menu diversification programs, pre-opening briefings and preparation checks, involving specialized culinary expertise for cuisine authenticity, and operational renovation to reduce noise. This study concludes that a systematic, multi-dimensional service quality improvement strategy is essential for sustaining competitive advantage and guest satisfaction at luxury resort restaurants in Ubud, Bali.
Application of Plating Principles on Indonesian Traditional Food Menu at Harris Hotel Kuta Restaurant, Bali
The development of culinary arts in the hospitality industry has made food plating a critical factor in shaping the dining experience and reflecting the cultural identity of traditional cuisine. This study aims to analyze the application of plating principles on Indonesian traditional food menus at Harris Hotel Kuta Restaurant, Bali; identify the challenges encountered in the implementation; and describe the solutions applied to overcome them. A qualitative descriptive approach was employed, with data collected through direct observation of the plating process, semi-structured interviews with the Head of F&B Department and Head Chef, and documentation during January–May 2025. The results show that plating principles including color balance, composition, garnish use, plate cleanliness, and presentation consistency have been systematically applied by kitchen staff. The traditional Indonesian menus, including nasi goreng, sate ayam, ayam betutu, and mie goreng, are presented with modern plating techniques that preserve the original taste and cultural identity while enhancing visual appeal. Challenges identified include time constraints during peak hours, simultaneous incoming orders, and maintaining consistent presentation across different staff members. Solutions implemented include strengthening team communication, applying standard plating guidelines and standardized recipes, and collaborative teamwork. This study concludes that systematic plating application enhances dining experience quality, elevates the restaurant's image, and effectively promotes Indonesian traditional cuisine to both domestic and international tourists.
The Role of Supervisor in Improving Service Quality at Lumbini Restaurant, Ubud Nyuh Bali Resort and Spa
Service quality in hotel restaurant operations is closely linked to the effectiveness of supervisor leadership and supervision. This study aims to analyze the role of the supervisor in improving service quality at Lumbini Restaurant, Ubud Nyuh Bali Resort and Spa; identify the challenges encountered; and describe the efforts made to overcome them. A qualitative descriptive approach was employed, with data collected through direct observation, in-depth interviews with the Restaurant Supervisor, and documentation during the research period. The results show that the supervisor plays five critical roles: supervising restaurant operations, directing and controlling staff performance, ensuring SOP compliance, providing coaching and motivation, and conducting service evaluations. Challenges identified include insufficient staff discipline, lack of product knowledge mastery, inaccurate order-taking, insufficient attention to guest needs, and poor inter-staff coordination and communication. To address these challenges, the supervisor implements daily and monthly briefings, monthly SOP training, product knowledge training, taking order training, direct operational supervision, and continuous staff feedback. This study concludes that the supervisor's active and consistent role in supervision, coaching, and evaluation is essential to improving service quality and staff competence, and ultimately to achieving guest satisfaction at Lumbini Restaurant.
Implementation of Standard Operating Procedures by Waitstaff in Food and beverage service Department at Kuta Beach Hotel
Consistent SOP implementation by Waitstaff in hotel food and beverage service operations is a critical determinant of service quality and guest satisfaction. This study aims to analyze the implementation of Standard Operating Procedures (SOP) by Waitstaff in the Food and beverage service Department at Kuta Beach Hotel, identify the inhibiting factors, and describe the efforts undertaken to overcome these challenges. A qualitative descriptive method was used with data collected through direct observation using a SOP compliance checklist, semi-structured interviews with the F&B Supervisor, Captain, and Waitstaff, and documentation of official SOP documents and guest feedback during September–December 2025. The results show that Waitstaff at Kuta Beach Hotel have generally implemented the service SOP sequence covering pre-opening preparation, guest greeting and seating, order-taking, food and beverage serving, billing, and farewell. However, inconsistencies were found particularly in the greeting response time, order accuracy, and farewell procedures. The main inhibiting factors identified are insufficient training frequency, inconsistent supervisory oversight, low motivation among some staff during peak hours, and workload pressure during high-season. Mitigation efforts include daily briefings, periodic SOP refresher training, use of a structured observation checklist, and motivational coaching by the supervisor. This study concludes that SOP implementation effectiveness is directly linked to the quality of training, supervision, and staff motivation, and recommends a more systematic training schedule and supervisory monitoring system for the hotel.
Hygiene and Sanitation Practices in Bar Section at Oyster Dealer Beach Haus Batu Belig, Kerobokan Kelod, Kuta Utara, Badung, Bali
The bar section of a beach house establishment faces unique hygiene and sanitation challenges due to its semi-open environment, high-intensity operations, and direct product-consumer contact. This study aims to analyze the implementation of hygiene and sanitation practices in the bar section of Oyster Dealer Beach Haus Batu Belig, Kuta Utara, Badung, Bali; identify the challenges encountered; and describe the efforts made to overcome them. A qualitative descriptive approach was used with data collected through direct observation using a structured checklist covering SOP compliance, personal hygiene, beverage hygiene, environmental hygiene, and bar equipment hygiene, in-depth interviews with the Bar Manager and Bartender, and documentation during January–May 2025. The results show that hygiene and sanitation practices have been implemented with sufficient consistency across all five dimensions. SOP compliance was generally observed although inconsistencies arose during peak hours. Personal hygiene was well maintained, including handwashing, clean uniforms, and FIFO-based ingredient storage. Challenges included inconsistent SOP adherence under operational pressure, some staff not wearing hand gloves during busy shifts, pre-mixing of certain drinks, drainage blockage from garnish residue, and rapid equipment reuse without optimal cleaning. Mitigation efforts include daily briefings, twice-weekly personal hygiene training, task delegation during peak hours, twice-weekly general cleaning, and provision of additional bar equipment to reduce rapid reuse. This study concludes that hygiene and sanitation standards at the bar section require continuous supervision and capacity building to achieve consistent compliance.The bar section of a beach house establishment faces unique hygiene and sanitation challenges due to its semi-open environment, high-intensity operations, and direct product-consumer contact. This study aims to analyze the implementation of hygiene and sanitation practices in the bar section of Oyster Dealer Beach Haus Batu Belig, Kuta Utara, Badung, Bali; identify the challenges encountered; and describe the efforts made to overcome them. A qualitative descriptive approach was used with data collected through direct observation using a structured checklist covering SOP compliance, personal hygiene, beverage hygiene, environmental hygiene, and bar equipment hygiene, in-depth interviews with the Bar Manager and Bartender, and documentation during January–May 2025. The results show that hygiene and sanitation practices have been implemented with sufficient consistency across all five dimensions. SOP compliance was generally observed although inconsistencies arose during peak hours. Personal hygiene was well maintained, including handwashing, clean uniforms, and FIFO-based ingredient storage. Challenges included inconsistent SOP adherence under operational pressure, some staff not wearing hand gloves during busy shifts, pre-mixing of certain drinks, drainage blockage from garnish residue, and rapid equipment reuse without optimal cleaning. Mitigation efforts include daily briefings, twice-weekly personal hygiene training, task delegation during peak hours, twice-weekly general cleaning, and provision of additional bar equipment to reduce rapid reuse. This study concludes that hygiene and sanitation standards at the bar section require continuous supervision and capacity building to achieve consistent compliance.
Analysis of Guest Satisfaction Level on Service Efficiency and Responsiveness by Pool Bar Staff at Mandapa, A Ritz-Carlton Reserve Ubud, Bali
In ultra-luxury hotel operations, guest satisfaction is closely linked to service efficiency and staff responsiveness. This study aims to analyze how Pool Bar staff maintain service efficiency and responsiveness toward guest satisfaction at Mandapa, A Ritz-Carlton Reserve Ubud, Bali; identify the challenges encountered; and describe the solutions implemented. A qualitative descriptive approach was employed, with data collected through observation, interviews with five Pool Bar staff members, and documentation during January–March 2025. The results reveal that Pool Bar staff consistently implemented the Leading Quality Assurance (LQA) standard across all 24 service indicators—from welcoming guests within one minute, presenting menus and taking orders within five minutes, serving beverages within five to eight minutes and food within fifteen to twenty minutes, to providing proactive check-backs and farewell. The challenges identified include varying guest character preferences in a public area, increased workload during high season, and difficulty monitoring guest movement in the open area. Solutions applied include flexible area management with kids pool and main pool designation, pre-shift line-up with clear task delegation, cross-team awareness, and anticipatory service. This study concludes that consistent LQA implementation, supported by strong team coordination and proactive service, significantly contributes to guest satisfaction at Pool Bar.
Evaluation of Hygiene and Sanitation Implementation in the Kitchen Area of Porto Kopi Denpasar, Bali
The food and beverage industry demands consistent hygiene and sanitation implementation to ensure food safety and protect consumer health. This study aims to evaluate the implementation of hygiene and sanitation in the kitchen area of Porto Kopi Denpasar, Bali; identify the inhibiting factors; and describe efforts to improve compliance. A qualitative descriptive method was employed, with data collected through direct observation using a checklist instrument, an in-depth interview with the Head Kitchen, and documentation during January–May 2025. The results show that hygiene and sanitation practices at Porto Kopi Renon have been implemented in line with the established SOP, including mandatory handwashing with antiseptic before work, use of personal protective equipment (apron and gloves), three-stage dishwashing procedure, FIFO-based ingredient storage, and closed waste bins. However, deviations were found: some staff did not use head coverings, certain kitchen areas remained unclean, and cross-contamination prevention between raw and cooked ingredients was not fully applied. The main challenges identified include uneven staff understanding of hygiene and sanitation standards, inconsistent use of personal protective equipment, and insufficient attention to ingredient separation. Improvement efforts proposed include targeted training programs for staff, periodic supervisory monitoring, SOP revision and reinforcement, and facility enhancement. This study concludes that while basic hygiene and sanitation practices are in place, consistent supervision and staff capacity-building are essential to achieve optimal food safety standards.
Implementation of Hygiene and Sanitation by Executive Chef in Food Processing at Kitchen Padma Resort Legian
The hotel food and beverage industry demands the highest standards of hygiene and sanitation to guarantee food quality and guest safety. This study aims to analyze the implementation of hygiene and sanitation by the Executive Chef in food processing at Padma Resort Legian, identify the challenges encountered, and describe the strategies taken to overcome them. A qualitative descriptive approach was employed, with data collected through observation, interviews with the Executive Chef, and documentation at the resort kitchen from February to July 2025. The results show that Padma Resort Legian has implemented comprehensive hygiene and sanitation standards covering personal hygiene, food hygiene, kitchen area cleanliness, and equipment sanitation. The Executive Chef plays a central role in supervising Standard Operating Procedures (SOP) compliance, applying the FIFO principle, controlling supplier quality, and conducting routine staff training. Challenges include inconsistent staff discipline, cross-contamination risks from improper equipment use, limited cleaning time during peak operations, and staff turnover requiring continual re-training. Mitigation strategies include regular training programs, periodic equipment inspections, strict raw material controls, efficient waste management systems, and real-time digital monitoring of kitchen cleanliness. This study concludes that a holistic and proactive approach by the Executive Chef is essential to maintaining consistently high hygiene and sanitation standards in hotel kitchen operations.
The Role of Chef in Improving Hygiene and Sanitation in Food Preparation at Eastin Ashta Resort Canggu
The hotel kitchen is a critical operational area where hygiene and sanitation practices directly determine food quality and guest safety. This study aims to analyze the role of the chef in improving hygiene and sanitation during food preparation at Eastin Ashta Resort Canggu, identify the challenges encountered, and describe the efforts made to overcome them. A qualitative descriptive approach was employed, with data collected through observation, in-depth interviews with the Executive Chef and Chef de Partie, and documentation. The results reveal that the chef plays a central role in supervising staff personal hygiene, kitchen area cleanliness, equipment sanitation, ingredient control, and conducting regular briefings and training. Challenges identified include inconsistent staff discipline in following Standard Operating Procedures (SOP), high-intensity peak hour operations, limited supervision time, drainage blockage from food residue, and varying work habits among staff. To address these challenges, the chef implements pre-operational briefings, routine monitoring, cleanliness schedules, periodic food safety training, and SOP evaluations. The study concludes that the chef's active leadership in operational, supervisory, and evaluative functions is essential for maintaining consistent hygiene and sanitation standards, thereby supporting food safety, service quality, and the hotel's professional reputation.
Food Storage Procedures in the Kitchen of Renaissance Bali Uluwatu Resort & Spa
The hotel kitchen is a critical operational area that directly affects food quality and guest safety. This study aims to analyze the food storage procedures implemented at the Kitchen of Renaissance Bali Uluwatu Resort & Spa, identify the challenges encountered in their implementation, and describe the efforts taken to overcome those challenges. The study used a qualitative descriptive approach with data collected through observation, interviews with the Executive Sous Chef, and documentation. The results show that food storage procedures have been carried out according to international hotel operational standards, including categorization by type (dry, fresh, frozen), temperature regulation, consistent application of the First In First Out (FIFO) principle, food separation to prevent cross-contamination, structured receiving processes, and routine sanitation. However, several challenges were identified: lack of staff discipline, particularly during peak hours; limited storage capacity during peak seasons; and insufficient understanding among new staff regarding food safety principles and labeling systems. Efforts to address these challenges include conducting routine briefings, implementing daily operational checklists, optimizing storage layout through re-arrangement, applying vertical storage methods, and organizing regular food safety training. This study concludes that continuous improvement of human resources, work systems, and facilities is essential to ensure food storage procedures are applied effectively and consistently.