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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

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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


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


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



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:



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:



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



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



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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