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

• Main Author: Zulfikar Hidayat, Muhammad
• Format: Theses
• Language: Indonesia
• Subjects: Perencanaan wilayah
• Online Access: https://digilib.itb.ac.id/gdl/view/69433
• Institution: Institut Teknologi Bandung

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.