Innovation Capabilities in Small Catching-Up Economies: Evidence from Food Production and Tourism Sector SMEs

ANALISIS STRUKTUR PASAR, PERILAKU KONSUMEN DAN POLA DISTRIBUSI PRODUK MAKANAN KHAS KABUPATEN GARUT

AdBispreneur ◽

10.24198/adbispreneur.v2i2.13165 ◽

2017 ◽

Vol 2 (2) ◽

Author(s):

Cecep Safa’atul Barkah ◽

Sam’un Jaja Raharja

Keyword(s):

21St Century ◽

Food Production ◽

Food Industry ◽

New Products ◽

New Product ◽

Food Products ◽

Market Behavior ◽

Tourism Sector

ABSTRACT The development of tourism sector in Garut is closely related to the development of the specialty food industry in the region is the most famous of dodol. For decades unique food products have not been innovated. But at the end of the first decade of the 21st century has emerged innovations that combine dodol with chocolate which became known as Chocodot. The emergence of new products has led to the dynamics of specialty food production Garut, distribution and market behavior (consumers). This research is aimed to describe and analyze the structure and pattern of producer distribution and market behavior post of new product of Chocodot Keywords : Chocodot, market behavior ABSTRAK Berkembangnya sektor pariwisata di Garut erat kaitannya dengan perkembangan industri makanan khas di daerah tersebut yang paling terkenal yaitu dodol. Selama puluhan tahun produk makanan khas tidak mengalami inovasi. Namun pada akhir dekade pertama abad 21 telah muncul inovasi yang mengkombinasikan dodol dengan coklat yang kemudian dikenal dengan Chocodot Kemunculan produk baru telah menimbulkan dinamika produksi khas Garut, distribusi dan perilaku pasar (konsumen). Penelitian ini ditujukan untuk mendeskripsikan dan menganalisis struktur dan pola disrtibusi produsen dan perilaku pasar pasca lahirnya produk baru Chocodot Kata kunci : Chocodot, perilaku pasar

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HYGIENE STATUS OF KITCHEN PRODUCTION AREAS OF HOSPITALITY FACILITIES

JOURNAL OF TOURSIM AND HOSPITALITY MANAGEMENT ◽

10.35666/25662880.2017.3.48 ◽

2017 ◽

pp. 48-56

Keyword(s):

Food Production ◽

Service Sector ◽

Food Poisoning ◽

Cross Contamination ◽

Economic Prosperity ◽

Tourism Sector ◽

Food And Beverage ◽

Production Areas ◽

Prepared Food

Tourism sector is service sector. Food and beverage department is one of the important departments in the hospitality facilities. Service quality of this department attracts people to facilities apart from the purpose of the accommodation. Guests who stay in hospitality facilities may face food poisoning if hygiene and sanitation rules are not obey in food and beverage services. Therefore, cleaning in the kitchen is absolutely necessary. In this study, it is aimed to determine the hygienic conditions of the production areas of kitchens of hospitality facilities in Ankara. Method of study is seven different hospitality facilities in Ankara were visited, kitchen production areas were examined and hygiene evaluations were made by taking photographs. According to the findings it has been observed that in the kitchen production areas there were no suitable materials for hygiene in the floors and walls in five facilities and cracks, breachs, slits were found and height of the ceiling was low in four facilities. It has been determined that the work benches were made of suitable materials (steel-marble) in terms of usage but inappropriate in terms of cleanliness and order. It has been determined that the tools used for production was not clean, the work areas were not separated from each other except for three facilities, the garbage cans in the kitchen were not covered, the tops of the prepared food were kept open, the dirty-clean materials were kept together and the lighting and ventilation was not good in most of the kitchens. As a result the most of the kitchens surveyed bear the risk of cross-contamination. In the event of any food poisoning or dissatisfaction, facilities can also harm economically by losing reputation. Hygienic food production is an important issue that needs to be emphasized because of significance to both public health and economic prosperity in international trade. In food and beverage services should be available specialists for provide of hygienic qualities. Hygiene audit lists should be developed and continuously checked at the hospitality facilities.

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