Evi Rinata Editorial Team Universitas Muhammadiyah Sidoarjo, Indonesia
Quality Evaluation Frameworks in Public Catering Services
Kerangka Kerja Evaluasi Kualitas dalam Layanan Katering Publik
- Authors
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Annisa Alfi Amalia
Program Studi Pendidikan Profesi Bidan, Universitas Muhammadiyah Sidoarjo, Indonesia -
Nurul Azizah
Program Studi Pendidikan Profesi Bidan, Universitas Muhammadiyah Sidoarjo, Indonesia
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- Keywords:
- Quality assessment, Public catering, GOST R 50647-2010 standards, Comprehensive quality indicators, Anxiety levels
- Abstract
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This study examines quality assessment in public catering products using GOST R 50647-2010 standards, aiming to improve systematic evaluation methodologies. It introduces a classification system for quality indicators and focuses on cakes to quantify sensory attributes. Findings reveal a determining score of 41.5 based on taste, aroma, consistency, appearance, and shape, highlighting the effectiveness of structured assessment. The study emphasizes integrating comprehensive quality indicators, high-automation equipment, and skilled labor for quality assurance in public catering. It also discusses the association between anxiety levels, irregular menstrual cycles, and dysmenorrhea, proposing warm water compresses as a solution.
- References
How to Cite
Quality Evaluation Frameworks in Public Catering Services: Kerangka Kerja Evaluasi Kualitas dalam Layanan Katering Publik. (2024). Indonesian Journal on Health Science and Medicine, 1(1). https://doi.org/10.21070/ijhsm.v1i1.6
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