Food Quality In Rumah Makan Subur In Bandung City

Abstract

This study aims to determine the quality of food served at of  Rumah Makan Subur in Bandung city, from the dimensions of freshness, presentation, cooking quality and variety of food. The research uses a descriptive method, with data collection techniques including observation, interviews, and questionnaires. The measurement scale is an interval scale with a Likert approach, and the data analysis technique used is qualitative. The results of the analysis, conclusions, and suggestions are as follows: (a) freshness dimension, with a total score of 382, indicating good results; (b) presentation dimension, with a total score of 282, indicating fairly good results; (c) cooking quality dimension, with a total score of 360, indicating good results; (d) variety of food dimension, with a score of 272, indicating fairly good results. As for the suggestions; (a) for the dimension of freshness in storing food, always apply the FIFO system and buy food every day for perishable types; (b) for the dimension of presentation, paying attention to the colour combination of the side dishes without changing the quality of the taste; (c) for the dimension of cooking quality continue direct supervision and control of the over food quality standards; (d) for the dimension of variety of food, consider offering smaller portions for individual servings even though the target market of  Rumah Makan Subur is families.