Proceedings of the Tegal International Conference on Applied Social Science & Humanities (TICASSH 2022)

<Previous Article In Volume
Next Article In Volume>

The Analysis of Knowledge Towards Dine in Standard Operating Procedure at Restaurant During COVID-19 Pandemic

Authors
Tantri Adithia Sabrina1, *, Puput Dewi Anggraeni1
1Hospitality Program, Polytechnic Harapan Bersama, Tegal, Indonesia
*Corresponding author. Email: tantri.adithia@poltektegal.ac.id
Corresponding Author
Tantri Adithia Sabrina
Available Online 11 November 2022.
DOI
10.2991/978-2-494069-09-1_33How to use a DOI?
Keywords
Knowledge; Standard operating procedure; Dine in decisions
Abstract

Tourism involve in a lot of business sector. One of this is restaurant scope. Dine in is common activity. Within pandemic COVID-19, this activity cannot be do and economic activity in restaurant scope being stopped. To keep economic activity going, Indonesia Ministry of Inter Affair & Indonesia Ministry of Tourism and Creative Economy release regulation for restaurant and another place. In mean time (almost 2 years of pandemic), restaurant activity gradually normal. The purpose of this study was to determine level of public knowledge related to standard operating procedure applied at restaurant in pandemic era in decision to dine in. The research method use descriptive quantitative. The population is general public in Tegal City especially who dine in at Thong Dji and Mie Gacoan, amount 50 people. The instrument used in this study is multiple choice objective test. The result of this study indicate the level of public knowledge related to standard operating procedure at restaurant in pandemic era within dine in decisions is still low. Suggestion submitted by research for restaurant which serve dine in is always updating the rules and always reminding the guest to obey standard operating procedure in pandemic era.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

<Previous Article In Volume
Next Article In Volume>
Volume Title
Proceedings of the Tegal International Conference on Applied Social Science & Humanities (TICASSH 2022)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
11 November 2022
ISBN
10.2991/978-2-494069-09-1_33
ISSN
2352-5398
DOI
10.2991/978-2-494069-09-1_33How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Tantri Adithia Sabrina
AU  - Puput Dewi Anggraeni
PY  - 2022
DA  - 2022/11/11
TI  - The Analysis of Knowledge Towards Dine in Standard Operating Procedure at Restaurant During COVID-19 Pandemic
BT  - Proceedings of the Tegal International Conference on Applied Social Science & Humanities (TICASSH 2022)
PB  - Atlantis Press
SP  - 277
EP  - 282
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-494069-09-1_33
DO  - 10.2991/978-2-494069-09-1_33
ID  - Sabrina2022
ER  -