Jurnal Hospitality dan Pariwisata

To produce the good quality of foods and drinks, health and demanded by costumers,
the food and beverage staff must be concerned to apply the hygiene in food
processing during making the products. This study uses a quantitative method with
the number of respondents as many as 30 people, they are employees of the hotel
Aston Rasuna Jakarta. Instruments in this study using a Likert scale questionnaire
form with a 1-5 score. This analysis technique using multiple linear regression the
results show that the hygiene of food processing affects to the quality of food. It can
be seen from the test results that have been done using SPSS version 20.
The results of regression tests show that variable Personal Hygiene (X1), food
hygiene (X2), Hygiene Equipment (X3) and Hygiene Kitchen (X4) produce F count
equal to 3.436 with α amounting to 0,023. Which if F count> F table (2.76) with
significantly below 0.05, it indicates that the Personal Hygiene (X1), food hygiene
(X2), Hygiene Equipment (X3) and Hygiene Kitchen (X4), an influence on the quality
of the food (Y).
Keywords : hygiene in food processing, food quality