A CASE STUDY ON EFFECTS OF CHSE POLICY FOR TOURISM RECOVERY DURING COVID-19 PANDEMIC IN RESTAURANT BUSINESS IN GREAT BANDUNG AREA, WEST JAVA PROVINCE, INDONESIA
This research departs from the government’s effort to support restaurant businesses that suffer during its worst period due to the spread of the Covid-19 virus in early 2020 by implementing a recovery response policy, namely CHSE (Clean, Health, Safety, and Environmental Sustainability) certifica...
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| Main Author: | |
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| Format: | Theses |
| Language: | Indonesia |
| Subjects: | |
| Online Access: | https://digilib.itb.ac.id/gdl/view/69433 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | This research departs from the government’s effort to support restaurant businesses
that suffer during its worst period due to the spread of the Covid-19 virus in early
2020 by implementing a recovery response policy, namely CHSE (Clean, Health,
Safety, and Environmental Sustainability) certification which is aimed to reduce the
risk of transmission and most-importantly to recover consumer’s confidence
toward food safety and hygiene in the restaurant. In this study, the author examined
how implementing standardized food safety and hygiene was an important indicator
in analyzing a policy which specifically design to guarantee consumers’ safety
when eating in a restaurant. Therefore, this study investigated the restaurants in
Great Bandung, as the case study area, to find out the gap in the implementation of
food safety and hygiene between sample restaurants and what should be improved
from the existing CHSE certification policy from the standardization of food safety
and hygiene point of view. The aim of this research is to provide a broad
explanation of how the improvement of this food safety and hygiene aspects can
help restaurants’ recovery and regain consumers’ trust and confidence in the image
of the restaurant during the pandemic time. The research method used in this study
is a mixed method of qualitative and quantitative method based on the premise of
its appropriateness in obtaining comprehensive explanations for improving food
safety and hygiene standard, as well as finding evidence for the relationship
between CHSE policy, restaurants’ recovery, and consumers’ confidence. The
results and conclusions of the study show that the CHSE policy has not fulfilled its
objective due to the gaps in implementing food safety and hygiene standards
between each type of restaurant. It is also not clear that CHSE policy can help
recover restaurants’ safety image due to the different approaches in implementing
food safety and hygiene standard in each restaurant which restricts CHSE policy
from having a significant role in recovering restaurants’ safety image unless there
is an improvement for the policy according to the minimum applicable standard of
food safety and hygiene to cover the gaps and problems found in this study. |
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