THE IMPACT OF EMPLOYEES’ COMMITMENT TOWARDS

FOOD SAFETY AT AYANA RESORT, BALI

SKRIPSI PROPOSAL

BY :

Joanne Lee
200050042

HOSPITALITY STUDY PROGRAM

INSTITUT BISNIS INFORMASI TEKNOLOGI DAN BISNIS
APRIL 2023
 TABLE OF CONTENTS

Page

SKRIPSI PROPOSAL COVER

TABLE OF CONTENTS.................................................................................. i

LIST OF TABLES............................................................................................. v

LIST OF FIGURES........................................................................................... vi

LIST OF APPENDICES................................................................................... vii

CHAPTER I INTRODUCTION

1.1 Background of the Study.......................................................... 1

1.2 Problem Identification.............................................................. 5

1.3 Scope of the Study.................................................................... 5

1.4 Objectives of the Study............................................................. 5

1.5 Benefits of the Study................................................................. 5

1.6 Systems of Writing................................................................... 6

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CHAPTER II THEORETICAL BACKGROUND

2.1 Hospitality Industry ................................................................. 8

2.2 Hotel Department ..................................................................... 9

2.3 Food Production/Kitchen Department..................................... 11

2.4 Employees’ Commitment........................................................ 12

2.4.1 Definition of Employees’ Commitment....................... 12

2.4.2 Importance of Employees’ Commitment..................... 13

2.4.3 Indicator of Employees’ Commitment ........................ 14

2.5 Food Safety............................................................................... 15

2.5.1 Definition of Food Safety............................................ 15

2.5.2 Importance of Food Safety........................................... 15

2.5.3 Indicator of Food Safety.............................................. 18

2.6 Relationship between Employees’ Commitment and Food

Safety ...................................................................................... 19

2.7 Originality of Research............................................................. 20

2.8 Theoretical Framework & Hypothesis...................................... 23

2.8.1 Theoretical Framework................................................ 23

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 2.8.2 Hypothesis.................................................................... 24

CHAPTER III RESEARCH METHODOLOGY

3.1 Research Design ....................................................................... 26

3.2 Research Object ....................................................................... 27

3.2.1 Research Location & Time ......................................... 27

3.2.2 Population & Sample .................................................. 27

3.3 Definition of Operational Variables ......................................... 28

3.4 Data Collection Method ........................................................... 30

3.5 Data Analysis Method............................................................... 33

3.5.1 Research Instruments................................................... 34

3.5.2 Descriptive Statistics.................................................... 36

3.5.3 Normality Test............................................................. 37

3.5.4 Correlation Test........................................................... 38

3.5.5 Coefficient of Determination....................................... 39

3.5.6 Linear Regression Analysis......................................... 40

3.5.7 Hypothesis.................................................................... 41

iii
LIST OF REFERENCES ………………………………………………….. 42

APPENDIX

iv
 LIST OF TABLES

Page

Table 2.1 Studies of Previous Journals.............................................................. 20

Table 3.1 Indicators of Variables....................................................................... 28

Table 3.2 Likert Scale Instruments.................................................................... 32

Table 3.3 The Scale of α (Reliability)................................................................ 35

Table 3.4 Level of Correlation........................................................................... 39

Table 3.5 Coefficient Determination Intervals.................................................. 40

v
 LIST OF FIGURES

Page

Figure 2.1 Theoretical Framework.................................................................... 24

vi
 LIST OF APPENDICES

Appendix 1 Questionnaire in English

Appendix 2 Questionnaire in Indonesia

Appendix 3 T Distribution Table

vii
 CHAPTER I

INTRODUCTION

1.1 BACKGROUND OF STUDY

The Pandemic had affected the world in a very bad way especially the

hospitality industry. Many hotels were closed and employees were laid off due to

the low customers demand during the time. People were not allowed to travel

across cities and countries. But it is slowly getting better with the new normal,

people are getting used to wearing masks everywhere and sanitizing or washing

their hands often.

Moreover, hotel industries are now increasing their safety protocols. In the

current era, people are more concerned of their body and health by keeping their

foods clean and safe. In that case, hotels and restaurants should be more aware of

it and improve their food safety and quality. As a result, customers will have more

trusts in our restaurants. 

According to Hanson (2021) Food safety is an important aspect of food

production and handling as it ensures that the health and safety of consumers are

protected from any food-related issues. Customer’s safety is one of the most

important thing to watch on in food service. Despite on how excellent the service

and presentation of the food, it won’t be excellent if there is no food safety. In the

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global food trade, food safety has become the main concern. People are more

aware about what they consume to avoid any food poisoning.

Indeed, poor food safety will cause customer’s dissatisfaction and create bad

sight among the society. Therefore, maintaining food safety is not easy as it

involves many people in the process. In this situation, employees’ commitment

play a big role because it could affect the food they handle.

According to Wainwright (2019) Commitment is the bond employees

experience with their organization. Broadly speaking, employees who are

committed to their organization generally feel a connection with their

organization, feel that they fit in and, feel they understand the goals of the

organization. Companies should aware about their employees’ commitment

towards the organization. When employees feel they are emotionally attached and

have the sense of belonging to the company, they will do their jobs sincerely and

following the regulations given. They will unconsciously be improving the

service quality with positive vibes and will keep a good reputation to the

company.

According to Wilkins (2020) employees’ commitment positively and

significantly influenced food safety performance. When the employees are

committed, they will realize the customer’s safety is in their hands. During the

process of making the food, they will apply the food safety knowledge. For

example, their personal hygiene, quality of ingredients, and avoiding food

contamination.

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Ayana Resort Bali is a 5-star hotel which located in Jimbaran, South Kuta,

Badung Regency, Bali. The hotel was established in 2019, and owned by Rudy

Suliawan. Ayana also offer a range of culinary experiences to satisfy their guests.

There are 8 restaurants in Ayana Resort Bali with different type of theme.

The multi-winning Ayana Resort Bali is dedicated to giving each other visitor

first-rate service. Ayana is a restorative and wellness-promoting vacation escape

and hideaway, offering the best highlights of Balinese culture, magnificent nature,

and amazing spa experience.

During the internship, the writer notice that some customer complaint about

having diarrhea after had meal in the restaurant. There are stale ingredients served

on the guest’s plate and it is because employees are not storing the ingredients

properly according to the Standard Operating Procedure. Improper cooking &

cooling, poor cleanliness, and cross-contamination, as some traditional common,

contributing factors for food-borne outbreaks (Yiannas 2009).

On the other hand, cross contamination is still happen in the kitchen. The

cutting board used for the rare meat and vegetables are the same. In which, it

could cause harmful bacteria unintentionally transferred to the vegetables.

Besides the cutting board, employees are tend to not washing their hands

frequently especially after handling the rare meat. In addition, food handlers

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continue to exhibit unhygienic behaviors in food preparation (Clayton & Griffith

2008).

There are several factors that could cause these problem. But, employees’

commitment really took a big part in order to serve food that is safe to consume.

Food safety management involves not only knowledge and technical skills but

also the consideration of factors related to human aspects such as employees’

commitment (Taylor et al. 2011). Low employees’ commitment is a dangerous

sign for the company, because they could just emotionally like to work in the

company but not fully love working for the company. In this situation, they will

not bother to follow the rules and regulation given and will just do anything that

they wish to do. Employees who commit to the company, understand what they

should do and do it sincerely without break the company’s reputation.

Based on research conducted by writer at Ayana Resort Bali, the writer can

conclude the resort still has problems regarding the food safety. Aside from that,

during the internship the writer did notice food safety is not implemented well

although there are some trainings regarding food safety. Cross contamination is

still happen in the kitchen during the hectic days, the temperature of the

refrigerator was not stable which cause the ingredients inside are in danger zone,

and deep cleaning of the kitchen is done only once a day, that could affect the

food safety.

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Based on the above descriptions, the writer is interested to find out more

about that and decided to come out with the title “The Impact of Employees’

Commitment towards Food Safety at Ayana Resort Bali”

1.2 PROBLEM IDENTIFICATION

Based on the study above, the writer formulated research problem as: “Does

employees’ commitment have impact towards food safety at Ayana Resort Bali?”

1.3 SCOPE OF STUDY

Due to limitations of time and knowledge, this writer limits the research only

to analyze “The Effect of Employees’ Commitment towards Food Safety at

Ayana Resort, Bali” in order to keep it more focused and avoid irrelevant

discussion.

The writer will adopt the indicator of variable X (Employees’ commitment)

from Rogier (2020) which are Affective, Continuance, and Normative

Commitment. Indicator of variable Y (Food safety) from Taha (2018) which are

Cleaning, Cooking, Cross Contamination, and Chilling.

1.4 OBJECTIVES OF STUDY

The objectives of this study is to identify whether employees’ commitment

has an impact towards food safety at Ayana Resort, Bali.

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1.5 BENEFITS OF STUDY

The writer expects that the study will give benefits as follow: 

1. For the company- the research can be used as an input to improve the food

safety and how employees’ commitment affects to it specifically at Ayana

Resort, Bali.

2. For the writer- This research can be beneficial to the writer’s insight about the

importance of food safety in the kitchen area.

3. For the future researcher- The study are expected to become a reference for

the future researcher in order to maximized and improve the outcomes. Since,

there are still limited information about the title.

1.6 SYSTEMS OF WRITING

The discussion in this final report is made up of five chapters and each chapter

is divided to sub-chapters. The purpose if this systematic writing is to make

readers clear and complete understanding. The systems of writing are as follow:

CHAPTER I: INTRODUCTION 

This chapter consist of Background of Study, Problem

Identification, Scope of Study, Objectives, Benefits, and

Systems of Study.

      CHAPTER II: THEORITICAL BACKGROUND

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This chapter includes general outline of Hospitality

Management, definition of Service Quality, Indicators of

Service Quality, definition of Price, Indicators of Price,

definition of Customer Satisfaction, Indicators of Customer

Satisfaction, relationship between Service Quality, Price, and

Customer Satisfaction, Originality of Research, Theoretical

Framework, and Hypothesis.

CHAPTER III: RESEARCH METHODOLOGY

This chapter consists of Research Design, Research Object,

Definition of Operational Variables, Data Collection Method,

and Data Analysis Method. 

CHAPTER IV: RESULT AND ANALYSIS 

This chapter consist of brief history of the

company, organization structure, descriptive statistics, test of

data quality, test of hypothesis result and analysis.

CHAPTER V: CONCLUSION AND RECOMMENDATIONS 

This chapter includes conclusion that the writer got from the

research and make necessary recommendations to be

implemented in the future.

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 CHAPTER II
THEORITICAL BACKGROUND

2.1 HOSPITALITY INDUSTRY

Hospitality industry is a service-oriented business, and employees play a

big role in servicing the guests. Behavior and service quality of employees are

important to the success of the hotel, because employees are part of the company.

The word hospitality is often used to describe broadly in terms of lodging, food

service, leisure, conventions, travel, and attractions. Hospitality also explains

descriptively that how someone behaves with other people.

According to Landman (2020), Hospitality industry is part of the service

industry and is comprised of 5 major sub-sectors which include lodging service,

food and beverage service, events, tourism & transportation. At the core the

hospitality industry concerns itself with providing products and services to people

which assist in recreation and supporting the well-being of people. It includes

different activities, which the main goal is to provide a service and gain customer’s

satisfaction.

According to Ivasciuc (2014) Hospitality industry is the world’s fastest

growing industry accountable of earning incredible profits in the international

market. Especially in attracting tourists to have vacation and do business activity.

In terms of revenue and receipts, the hospitality business is second biggest.

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In conclusion, Hospitality industry is a service industry that provides

accommodation also places and facilities to their customers. Hotels will always

give the best service quality, serve sincerely, and stay humble to their guests. In

this condition, employees play a big role in servicing the guests and are important

to the success of exceeding expectations, also the success of the hotel.

2.2 HOTEL DEPARTMENT

According to Sulastiyono in Heriyanto (2020) Hotel is a service business

which supports tourism activities, where the management is carried out in a

professional manner and is supported by a workforce that has good skills in the

hospitality sector. The departments in a hotel are as follow:

1. Front Office Department

The main role and function of the hotel front office is to sell (in the sense

of renting out) rooms to guests. Because of this function, the location of the

hotel front office should be in a place that is easily seen or known by

guests. To assist the implementation of the functions of the front office of

the hotel, it is divided into several sub-sections, each of it has a different

service function, because the main role and function of the front office of

the hotel is room sales services, the use of Yield Management as a sales

strategy will relate to the sub-section of room booking services

(reservation).
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2. Housekeeping Department

Housekeeping department has a big role and function that is quite vital.

They need to provide excellent services to the guests, especially the

comfort and cleanliness of hotel rooms. Housekeeping must also

collaborate with the other hotel departments such as front office, food and

beverage department, Engineering, etc.

3. Food and Beverage Department

Food and Beverage Department is one of the department in the hotel that

carrying out the sale of food and beverages. But behind all that, there are

very complex activities. They need to develop the food and beverage

products, plan something that could attract the guests to eat in the hotel

restaurants, purchase, store, and process the ingredients.

4. Sales and Marketing Department

This department took the responsible in promoting the hotel products and

activities related to the hotel marketing. They will find ways to get as many

guests as possible to the hotel. So that they can determine how the

occupancy has increase from the guests staying and using all the hotel

facilities.
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5. Accounting Department

This Accounting Department is the center for hotel companies in

organizing financial statement, recording and administration.

6. Human Resource Department

This department has the task in developing the existing workforce as well

as organizing and conducting education and job training for employees of

all levels.

7. Engineering Department

This department is responsible for mechanical problems in the hotel, and

managing the electrical installation as well as the provision of clean water

for guests and employees need.

8. Security Department

Security Department is in charge of the safety and security inside and

outside the hotel as well as maintaining order in its working area.

2.3 FOOD PRODUCTION/ KITCHEN DEPARTMENT

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According to Deepan (2020) Food production department is an operational

department of hotel, located in back of the house, where varieties of food items are

prepared, processed, cooked and served. Different cuisines are prepared and

served in specific area. Food production follows a several steps. It commences

with purchasing, selection of material, storing and processing. Food production

department is very important department of hotel and also important source of

Revenue earning. Huge amount of income is generated by this department and this

department is leading by Executive chef with team of chef.

According to Kimmy (2021) Food production in hotel management is the

process of creating and preparing meals for guests staying at a hotel. This usually

includes breakfast, lunch, and dinner, but may also include snacks and other items

requested by guests. Food production typically occurs in a kitchen, where a chef or

cook oversees the preparation of meals.

2.4 EMPLOYEES’ COMMITMENT

2.4.1 Definition of Employees’ Commitment

Employees’ commitment is an emotional attachment and involvement with a

company or organization. Employee with high commitment will improve the

organization’s performance by reducing instances of turnover, absenteeism and

improve the quality of service.

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Employee commitment is the bond that employees have towards their

organization. Employees who are committed to their organization, in general, feel

more connected with their institution, that they align in, and that they fully

comprehend the organizational vision. The added value of such employees is that

they are more motivated in their work and generate relatively high outcomes.

According to Lee and Chen (2013), Employee commitment is multi-

dimensional in nature, encompassing workers’ loyalty. Their willingness to exert

more effort on behalf of the organization, adherence to organizational values, and

desire to remain in the organization.

2.4.2 Importance of Employees’ Commitment

Employees’ commitment is massively important for the growth of an

organization as it could affect the overall aspects to be a successful organization.

According to Elsa (2021), there are several points to define the importance of

employees’ commitment:

1. Employee Efficiency

When an employee is committed to their company, they believe in the

company’s shared goals, vision, and mission, which results in increased

efficiency and great performance. They can afterwards produce a larger effort

to be self-sufficient, set more ambitious plans, and accomplish more.

2. Employee Advocacy
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Employees with high commitment level, will have the willingness to promote

their company and enthusiastically support the organization’s products,

services, and policies.

3. Reduced Absenteeism

When an employee is dedicated, they are more likely to appreciate coming to

work, completing tasks, achieving goals, and being a valuable team member.

There will be no unreasonable reasons to be absent.

4. Reduced Turnover

Committed employees will less likely consider leaving the company, even

there is dissatisfaction.

2.4.3 Indicator of Employees’ Commitment

Rogier (2020), reveals 3 dominant indicators of employees’ commitment as

follow:

1. Affective - relates to how much employees want to stay at their organization.

They typically identify with the organizational goals, feel that they fit into the

organization and are satisfied with their work. They also feel valued, and are

generally great assets for the organization.

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2. Normative - relates to how much employees feel they should stay at their

organization. They feel that leaving their organization would have disastrous

consequences, and feel a sense of guilt about the possibility of leaving.

3. Continuance - relates to how much employees feel they need to stay at their

organization. There will be many aspects employees feel the need to stay, but

it can be positive and negative impact to the organization.

2.5 FOOD SAFETY

2.5.1 Definition of Food Safety

According to Hanson (2021) Food safety refers to the proper food handling

procedures applied during food preparation, processing, storage, and distribution

of the products you deal with in your food business. Controlling food safety

requires knowledge about what could endanger its integrity and stability.

According to Omar (2020) Food safety is the set of practices that are

implemented in a company in order to prevent food contamination events that may

affect the health of consumers. Prevention of food contamination prior to its being

released to the consumer by ensuring that all foods made available for sale in the

marketplace are safe for all consumers.

Writer can conclude that, food safety is a daily activity that should be

practiced frequently in the kitchen industry. This activity is done in order to

prevent foodborne illness that cause negative impact especially customer’s health.
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Company should ensure that their employees have the knowledge about food

safety so it could be apply while they are preparing food for the customers.

2.5.2 Importance of Food Safety

The World Health Organization have estimated that at least 600 million

people all over the world become inflicted with foodborne illnesses after

consuming unsanitary food. Of these people, at least 420,000 people die every

year. According to Hanson (2021), there are some reasons why food safety is very

important:

1. Protection from Foodborne Illnesses 

 The main objective of food safety is to protect consumers of food products

from foodborne diseases or injuries related to food consumption. Foodborne

illnesses are a major threat to food businesses and affect everyone all over the

world as a result of inadequate food safety. These effects are mainly caused by

foodborne pathogens that may include harmful bacteria, fungi, yeasts,

parasites, or viruses. Additionally, chemical substances, heavy metals, and

excessive additives can also cause foodborne illnesses and acute poisoning.

Depending on the nature of your products, a pathogen is expected to thrive

with inadequate food safety control measures. Foodborne infections and

injuries can also arise as a result of physical hazards such as shards of glass,

pieces of metals, or any hard objects that have contaminated your food in
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production. With proper food safety measures, you can assure that the food

you serve safe food and that the chance of infection is low.

2. Reduced Cost from Food Safety Issues

Unsafe food with proven safety issues may be deemed unfit for consumption

and may merit being disposed of. Defective product increase companies cost

more and will affect the profits and can even cause business closure. If the

food safety issue has reached a widespread scale, company might need to pay

for medical expenses or lawsuits concerning damages. On the side of

consumers, consuming unsanitary food may lead to hospitalization and

contribute to the cost of health care.

3. Reduce Waste

Food products that have been proven the safety will be use and nothing will be

thrown away. As a result, restaurants will earn more profits, no food waste,

gain customers satisfaction and trust. Through the use of proper food safety

practices, a food business can cut waste as a result of a better food production

process.

4. Better Way of Living

Foodborne illness will affect the productivity to everyone in the world. It

could cause a serious case and need hospitalization. These events could

disturb our daily activities. If food safety is practiced, these cases can be
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prevented. Everyone can enjoy the delights that foods bring and healthy life

without the inconvenience and dangers of food safety hazards.

5. Sustainable Food Production

Some food production practices have already received backlash from different

communities because of the negative effects they contribute to the

environment. Proper food safety practices include food manufacturing

processes that not only protect the consumer but also take into account the

environment.

2.5.3 Indicator of Food Safety

Taha (2018), reveals 4 dominant indicators of food safety as follow:

1. Cleaning - Cleaning is an essential step in removing dirt, harmful bacteria,

grease, allergen residue and other undesirable contaminants, and preventing

them from spreading to food. Poor cleaning practices can lead to a build-up of

harmful bacteria and cross contamination. Maintaining good cleaning

standards allows you to create a safe setting for food preparation and cooking.

2. Cooking – Food handler should have the knowledge about how to cook the

ingredients properly to prevent foodborne illness. Some of the food products

like chicken and pork are not allowed to eat it medium rare and should be

fully cook. Time and temperature controls are key to ensuring that the food
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you’re cooking is safe to eat. Indeed, cooking food at the correct temperature

for the right length of time will ensure that harmful bacteria are killed.

3. Cross Contamination – It happens when harmful bacteria are unintentionally

transferred from one object to the other object. When we’re handling the

vegetables right after touching the meat, the bacteria from raw meat will

transfer to the vegetables. We could prevent cross contamination by washing

our hands frequently especially after handling the raw meat, we can also

differentiate the cutting board usage.

4. Chilling – it is one of the storing methods of keeping food at refrigerated

temperatures to stop harmful bacteria from multiplying. Keeping foods at

chilling temperatures helps keep them fresh and safer for longer periods of

time. If you leave raw, ready-to-eat and cooked foods at ambient

temperatures, bacteria can multiply quickly, posing a food safety risk.

2.6 RELATIONSHIP BETWEEN EMPLOYEES’ COMMITMENT AND

FOOD SAFETY

Food safety is one of the key to a success of F&B industry. Many positive

impact will be received by company if food safety are applied. By applying food

safety, customer’s health will be guaranteed and they feel safe to eat in our place.

Therefore, company will gain customer’s satisfaction and could grow

significantly.
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According to Wilkins (2020) employees’ commitment positively and

significantly influenced food safety performance. If employees highly committed

to the company, they will doing the job happily with a genuine heart. Achieving a

higher level of work commitment of food handlers may yield better levels of food

safety performance. Having policies, procedures, and management systems will

not alone guarantee the production of safe food. Those are useless if no one is

committed to give the best for the safety of customers and reputation of the

company.

According to Taha (2018), Food handlers’ commitment fully mediates the

relationship between the training and food safety performance of food

manufacturing firms. Higher employees’ commitment will result in high food

safety guarantee. Employee who has low commitment to the company, will

somehow have the thoughts of ruining the reputation or don’t care about what will

happen after to the company. Therefore the safety of the food they produce is not

guaranteed. Because they are not applying the SOP properly and could cause food

contamination. Having employees who committed is one of the asset company has

and it is really so precious. Once they have the feel of belonging, they will serve

the best and it could positively affect the food safety.

2.7 ORIGINALITY OF RESEARCH

Originality plays the key role in academic research. The main objective of

research is to discover something new and could give references to the future
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writer. Table below shows various studies conducted by researchers regarding to

employees’ commitment and food safety.

No Author & Year Title Findings

1. Wilkins (2020) Food Safety Research showed that

Performance in Food food handlers’

Manufacturing commitment positively

Facilities: The and significantly

Influence of influence the food safety

Management Practices performance. The average

on Food Handler mean of the evaluation

Commitment results of food inspector

on food safety

performance of food

manufacturing facilities

was 6.46 out of a possible

score of 7. Completed the

survey questionnaire,

resulting in a total sample

of 945 respondents.

2. Taha (2018) The Influence of The researcher showed

Management Practices that food handlers’

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on Employee commitment fully

Commitment and mediates the relationship

Food Safety between the training and

Performance in Food food safety performance

Manufacturing Firms of food manufacturing

firms. A positive

correlation between

employee commitment

and organizational food

safety performance

[r=.481, n=189, p<.001].

Thus the determination

tes is 23.13%

3. Cunha (2021) Improving food safety Behavior-based

practices in the approaches are promising

foodservice industry for improving food safety

in food services. Studies

published in the past two

years highlighted

strategies and actions

towards a proactive food

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safety culture.

4. Chang (2010) Evaluation of the food There were no significant

safety training for differences in terms of

food handlers in profiles of the control and

restaurant operations intervention groups

except restaurant type,

hygiene education

experience and education

frequency, partially

supporting that the

intervention and the

control groups have

similar characteristics.

5. Mariam (2011) Enhancing employees’ The result is training is

commitment to positively and strongly

organization through correlated with

training employees’ commitment

to the organization. These

results suggest that the

more training given to

employees, the more

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committed they will be to

the organization.

Figure 2.1 Studies of Previous Journals

Source: Write (2023)

2.8 THEORETICAL FRAMEWORK AND HYPOTHESIS

2.8.1 Theoretical Framework

According to Vinz (2022) Theoretical framework is a foundational review of

existing theories that serves as a roadmap for developing the arguments you will

use in your own work. Theories are developed by researchers to explain

phenomena, draw connections, and make predictions. In a theoretical framework,

you explain the existing theories that support your research, showing that your

paper or dissertation topic is relevant and grounded in established ideas.

In other words, your theoretical framework justifies and contextualizes your

later research, and it’s a crucial first step for your research paper, thesis,

or dissertation. A well-rounded theoretical framework sets you up for success later

on in your research and writing process.

Employees’
Food Safety (Y)
Commitment (X)
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Figure 2.1 Theoretical Framework

Source: Write (2023)

Note:

X : Employees’ Commitment (X Variable)

Y : Food Safety (Y Variable)

2.8.2 Hypothesis

According to Dogra (2022), Hypothesis is a strong, concise statement that

forms the basis of your research. It is not the same as a thesis statement, which is a

brief summary of your research paper.

The sole purpose of a hypothesis is to predict your paper's findings, data, and

conclusion. It comes from a place of curiosity and intuition. When you write a

hypothesis, you're essentially making an educated guess based on scientific

prejudices and evidence, which is further proven or disproven through the

scientific method. Hypothesis can be classified into two types, which can be seen

as following:

1. Null Hypothesis proposes no relationship between two variables. Denoted by

H0, it is a negative statement like “Attending physiotherapy sessions does not

affect athletes' on-field performance.” Here, the author claims physiotherapy

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sessions have no effect on on-field performances. Even if there is, it's only a

coincidence.

2. Alternative Hypothesis considered to be the opposite of a null hypothesis, an

alternative hypothesis is donated as H1 or Ha. It explicitly states that the

dependent variable affects the independent variable.

The writer determines Ho (Hypothesis Null) and Ha (Alternative Hypothesis)

as shown below:

Ho: Employees’ Commitment has no impact on Food Safety at Ayana Resort,

Bali.

Ha: Employees’ Commitment has impact on Food Safety at Ayana Resort, Bali.
 CHAPTER III
RESEARCH METHODOLOGY

3.1 RESEARCH DESIGN

According to McCombes (2019), Research design is a plan to answer a series of

research questions. In this section is framework that includes methods and

procedures that collect, analyze, and interpret data. A well-planned research design

helps ensure that your methods match your research objectives and that you use

the right kind of analysis for your data.

In this research, the writer conducted the descriptive research and causal

research. Descriptive research design is a type of research design that aims to

systematically obtain information to describe a phenomenon, situation, or

population. More specifically, it helps answer the what, when, where, and how

questions regarding the research problem rather than the why. (McCombes 2019)

According to Singh (2020), Causal research design is used to obtain the

evidence of cause-and-effect relationship between two or more than two variables,

where one/some variable/s would be the Dependent and another/rest of the

variable would be Independent ones. Causal research is used to determine the

extent to which changes in the independent variable cause changes in the

dependent variable.

26
 27

3.2 RESEARCH OBJECT

3.2.1 Research Location & Time

Research location is at Ayana Resort Bali at Jl. Karang Mas Sejahtera,

Jimbaran. The time of this research is from July 2023 – January 2024

3.2.2 Population & Sample

According to Bhandari (2020), Population is the entire group that you want

to draw conclusions about. Populations are used when your research

question requires, or when you have access to, data from every member of the

population. The population in this research is 30 employees in kitchen department

of Ayana Resort, Bali.

Sample is the specific group that you will collect data from. According to

Sugiyono (2017) the sample is part of the population, which is the source of data

in research, where the population is part of the number of characteristics possessed

by the population.

According to Arikunto (2018), if the subject is less than 100, then the entire

population becomes the research sample. But if the subject is more than 100, then

you can take 10-15% or 15-25% of total population. Therefore, Census Sampling
 28

will be used in this research. Because, in this technique, the entire population will

be used as the sample which is 30 employees.

3.3 DEFINITION OF OPERATIONAL VARIABLES

Variable in research simply refers to a person, place, thing, or

phenomenon that you are trying to measure in some way. The best way to

understand the difference between a dependent and independent variable is

that the meaning of each is implied by what the words tell us about the

variable we are using. There are 2 variables that being used in this research,

named:

1. Independent Variable

Independent Variable (X) is a variable that influences or is the cause of

the change and emergence of dependent variable. In this research, the

independent variable (X) is Employee’s Commitment. (Sugiyono 2018)

2. Dependent Variable

Dependent Variable (Y) is the main center of attention. It is the variable

that affected the existence of independent variable. In this research, the

dependent variable (Y) is Food Safety. (Sugiyono 2018)

 29

Table 3.1 Indicators of Operational Variables

Variable Indicator Sub Indicator Questionnaire

Employee’s Affective Organizational Employee
Commitment Commitment goals understand the
(X) goals of the
organization
Valued Employee feel
valued in the
organization
Normative Stay at their Employee feel
Commitment organization he/she should
stay at their
organization
Job Employee is
Satisfaction satisfied with
their job
Consequences Employee feel
leaving the
company would
have disastrous
consequences
Continuance Compensation Employee rely
Commitment on career
opportunity and
better
compensation in
the future
Career Employee want
Progression to stay with the
organization due
to good career
progression
Equal work Employee is
load assigned with
equal work load
Food Safety Cleaning Personal Employee
(Y) Hygiene applies the
standard
personal hygiene
Sanitation The sanitation of
the work space
 30

is implemented
Cooking Temperature Employee
always check the
cooking
temperature to
ensure the
harmful bacteria
is killed
Knowledge Employee has
the great
knowledge about
how the
ingredients
should be cook
Cross Wash hands Employee
Contamination always wash
their hands
frequently
before handling
the food
Cutting board Employee
differentiate the
usage of each
cutting board
Chilling Temperature Temperature of
chiller and
freezer should be
checked and
recorded daily
Multiplying Raw food are
store in a safe
place to avoid
harmful bacteria
of multiplying
Source: Writer (2023)

3.4 DATA COLLECTION METHOD

In this research, the writer gathers information by using primary data and

secondary data as follow:

 31

1. Primary Data

Primary data is a type of data that is collected by researchers directly

from main sources through interviews, surveys, experiments, etc.

Primary data are usually collected from the source—where the data

originally originates from and are regarded as the best kind of data in

research. Source of primary data are questionnaire, interview, and

observation as explained below:

a. Questionnaire

The writer distributes several questions to employees to gather

the information by using Likert Scale to measure.

The variables for Employee Commitment (X) and Food Safety

(Y) will be indicated by five values of appraisers according to

Likert Scale. According to Saul (2023), The Likert Scale

provides five possible answers to a statement or question that

allows respondents to indicate their positive-to-negative strength

of agreement or strength of feeling regarding the question or

statement. The answer of each instrument items that used Likert

Scale can be seen as the following:

 32

Table 3.2 Likert scale instrument

Source: Saul (2023)

b. Interview

The writer interviewed with several employees to get the

information about the study.

c. Observation

The writer observes the real situation to get some point of view

about the variables.

2. Secondary Data

According to Will (2022), Secondary Data allow researchers and data

analysts to build large, high-quality databases that help solve business

problems. By expanding their datasets with secondary data, analysts can

enhance the quality and accuracy of their insights. 

 33

a. Library Research

Research conducted in the campus library based on the expert’s

knowledge that are published in the form of literature’s

textbooks and Journals.

b. Internet Research

Research is obtained through websites with data related to the

study’s title.

c. Journal

Research that used several journals with similar topic as

references that will enrich the writer’s knowledge in conducting

the research.

3.5 DATA ANALYSIS METHOD

The data obtained from distributing the questionnaire will be analyzed in

order to provide benefits and can be used as consideration in decision making.

 34

3.5.1 Research Instruments

a. Validity Test

According to Sugiyono (2016), Validity test means measuring instrument

used to obtain data is valid. Valid means the instrument can be used to

measure what should be measured. The formula is as follow:

Σ xy
rxy =
√(Σ x ¿ )( Σ y ) ¿
2 2

r = Coefficient correlation

Σx = Total of respondent answer of variable X

Σy = Total of respondent answer of variable Y

The requirements for a research instrument can be said to be valid if have

the following criteria: (Sugiyono 2016)

a) If r ≥ 0.3 then the question items from the questionnaire are valid

b) If r < 0.3 then the question items from the questionnaire are invalid

b. Reliability Test
 35

Reliability test is the degree of consistency and stability of data or findings.

Unreliable data can’t be processed further because it will produce biased

conclusions (Sugiyono 2018). Reliability test will be tested by using the

Cronbach’s alpha formula, which is briefly elaborated as follow:

2
K Σσ
α =( ¿ (1− 2 )
K−1 σt

2 Σ d2
Σ d −( )
σt 2= n
n

Where:

α = Instrument Reliability

k = Number of questions

Σd 2 = Total square root score

Σd = Total score

Σσb 2 = Total of variance question

n = Total of respondents

σt 2 = Total variance

Table 3.3 The Scale of α (Reliability)

Reliability Interpretation
α<0.60 Poor data reliability
0.60≤α≤0.80 Acceptable data reliability
α>0.80 Good data reliability

Source: Sugiyono (2015)

 36

After getting the instrument reliability value, then the value is compared

with result of scale. If the result is more than 0.6, the questionnaire can be

considered reliable.

3.5.2 Descriptive Statistics

a) Mean

The mean is used to find the average value of the total score of all the

respondent response, which are arranged in the data distribution. The mean

formula as follow:

ΣX
x=
n

Where:

x̄ = Mean

X = Particular values

n = Total number of observation

b) Median

Median is used to determine the middle value of the score, which is the sum

of all the responses supplied by the respondents as arranged in the data

distribution. Formula is as follow:

 37

n+1
Median=
2

Where:

X = Particular value

Me = Median

n = Total number of observation

c) Mode

The mode is the value that appears most frequently in the data distribution. Mode

provides a way to summarize a set numbers without examining all numbers in

the set. If there are two or more numbers tied for most frequent appearance,

then the set has multiple modes.

3.5.3 Normality Test

According to Yashmine (2020), Normality test is testing the data to see

whether the residual values are normally distributed or not. Normally

distributed data will minimize bias. Good and feasible data is required to

prove that the study models are normal distribution data. The Kolmogorov-

Smirnov test was conducted to determine normality. The criteria for making

the decision in a normality test are as follows:

1. If the significant value ≥ 0.05, the data is said to be normal distributed.

 38

2. If the significant value < 0.05, the data is said to be not normal

distributed

3.5.4 Correlation Test

According to Jason (2021), Correlation coefficient is a statistical measure of

the strength of a linear relationship between two variables. Its values can range

from -1 to 1. A correlation coefficient of -1 describes a perfect negative,

or inverse, correlation, with values in one series rising as those in the other

decline, and vice versa. A coefficient of 1 shows a perfect positive correlation,

or a direct relationship. A correlation coefficient of 0 means there is no linear

relationship. The formula can be elaborated as (Pearson):

n ∑ XY −(∑ X)(∑ Y )
r=
√[ n ∑ X −( ∑ X ) ] ¿¿ ¿
2 2

Where:

r =Correlation coefficient

n =Number of observations

X = Value of x variable

Y = Value of y variable
 39

Table 3.4 Level of Correlation

Interval (r) Correlation Interval Correlation

0.01-0.199 Significantly -0.01-(-0.199) Significantly
low positive low negative
0.20-0.399 Low positive -0.02-(-0.399) Low negative
0.40-0.599 Moderate -0.40-(-0.599) Moderate
positive negative
0.60-0.799 Strong positive -0.60-(-0.799) Strong negative

Source: Sugiyono (2015)

3.5.5 Coefficient of Determination

The coefficient of determination is a percentage based analysis that

determines the influence of the independent variable on the dependent variable

partially and concurrently. The coefficient of determination is calculated using

the following formula:

D=r2 .100%

Where:

D = Coefficient of determination

r 2 = Coefficient of correlation square

 40

Table 3.5 Coefficient Determination Intervals

Coefficient of Determination Interpretation

5%-49% Low

50% Average

51%-99% High

Source: Sugiyono (2015)

3.5.6 Linear Regression Analysis

Regression Analysis is one of the tools which can be used to predict demand

in the future based on the past data, or to know the influence of one independent

to variable towards one dependent variable (Sugiyono, 2017). The writer uses

simple linear regression because in this research there are only two variables,

they are independent variable (X) and dependent variable (Y). The general

formula used for simple linear regression is:

Y = a + bX

Where:

Y = Employee Performance

a = constant

b = coefficient regression
 41

X = Communication

3.5.7 Hypothesis

The purpose of this test is to conclude the results which were obtained from

the sample. Basically Z-test and T-test are the same, they are both used to test the

hypothesis whether it is accepted or rejected. The difference in usage is the size

of the sample. The T-test takes small numbers of the total population (lower than

or equal to 30) and Z-test usually takes larger number of the total population

(larger than 30). The writer would like to test the hypothesis by using the T-test

because sample size less than 30 samples. T-test is done with using T table then

compared with T counted to test the hypothesis with confidence level I 95% and

margin of error in 5%, whether to be accepted or to be rejected with criteria

decision below:

1. -Tcount < -Ttable = Ho is rejected and Ha is accepted

2. Tcount < +Ttable =Ho is rejected and Ha is accepted

3. -Ttable < Tcount < +Ttable = Ho is accepted and Ha is rejected

The formula Ttest is :

r √ n−2
t=
√1−r 2

Where:

t = Test of Hypothesis

n = Total Sample
 42

r = The Correlation between X and Y

LIST OF REFERENCE

Abdhul, Yusuf. (2022). Desain Penelitian: Pengertian, Macam dan Contoh.

Deepan. (2020). Food Production Department and Kitchen Planning.

Elsa. (2021). Why Is Employee Commitment Important.

Fernando, Jason. (2021). The Correlation Coefficient: What It Is, What It Tells

Investors.

Hanson, Eva Maria. (2021). Food safety definition & why is food Safety important.

Hillier, Will. (2022). What Is Secondary Data? A Complete Guide.

Kimmy. (2021). Hotel Food Production:Creating Meals For Guests.

McCombes, Shona. (2021). What is a Research Design, Types, Guides & Examples.

Mcleod, Saul, PhD. (2023). Likert Scale Definition, Examples And Analysis.

Omar A.Oyarzabal, Ph.D,Barbara B. VanRenterghem, Ph.D (2020). The Meaning of

Food Safety.

Sayed, Zahara. (2022). The Role of Employee Commitment and why you should invest

in it.

Taha, Sadi. (2018). The Influence of Management Practices on Employee

Commitment and Food Safety Performance in Food Manufacturing Firms.

 43

Wainwright, Bronwyn (2022). What is Employee Commitment.

Wilkins, Stephen. Juusola, Katariina. (2020). Food Safety Performance in Food

Manufacturing Facilities: The Influence of Management Practices on Food

Handler Commitment.

Yashmine. (2020). Test Data Normality Using SPSS.

 APPENDIX 1 - QUESTIONNAIRE

In conducting the research, then I distribute this questionnaire to obtain the

information about Employees’ commitment and Food safety in this company. For the

help in answering the question, I will say thank you very much.

Respondent Identity

1. Gender :

2. Age :

3. Latest Education :

4. Status of Marital :

5. Length Become Employee :

Question

Please give the answer with filling the mark (√) on each column of the question. The

score of each question’s choice are as follows

Strongly Agree (SA) :5

Agree (A) :4

Moderate (M) :3

Disagree (D) :2

Strongly Disagree (SD) :1

 APPENDIX 1 - QUESTIONNAIRE

1. Employees’ Commitment Variable (X)

No. Question SA A M D SD
1 Employee understand the goals of the
organization
2 Employee feel valued in the organization
3 Employee feel he/she should stay at their
organization
4 Employee is satisfied with their job
5 Employee feel leaving the company
would have disastrous consequences
6 Employee rely on career opportunity and
better compensation in the future
7 Employee want to stay with the
organization due to good career
progression
8 Employee is assigned with equal work
load

2. Food Safety Variable (Y)

No. Question SA A M D SD
1 Employee applies the standard personal
hygiene
2 The sanitation of the work space is
implemented
3 Employee always check the cooking
temperature to ensure the harmful bacteria
is killed
4 Employee has the great knowledge about
how the ingredients should be cook
5 Employee always wash their hands
frequently before handling the food
6 Employee differentiate the usage of each
cutting board
7 Temperature of chiller and freezer should
be checked and recorded daily
8 Raw food are store in a safe place to avoid
harmful bacteria of multiplying
 Thank you for the participation
APPENDIX 2 - KUESIONER

Dalam melakukan penelitian, maka saya membagikan kuesioner ini untuk

mendapatkan informasi tentang komitmen karyawan dan keamanan makanan di

perusahaan ini. Atas bantuan anda dalam menjawab pertanyaan, saya mengucapkan

terima kasih.

Identitas Responden

1. Jenis kelamin :

2. Usia :

3. Pendidikan Terakhir :

4. Status Perkawinan :

5. Kali Tinggal :

Pertanyaan

Berilah jawaban dengan mengisi tanda (√) pada setiap kolom pertanyaan. Skor dari

setiap pilihan soal adalah sebagai berikut:

Sangat Setuju (SS) :5

Setuju (ST) :4

Sedang (SD) :3

Tidak Setuju (TS) :2

 Sangat Tidak Setuju (STS) :1

APPENDIX 2 - KUESIONER

1. Variabel Komitmen Karyawan (X)

No. Pertanyaan SS ST SD TS STS

1 Karyawan memahami tujuan organisasi
2 Karyawan merasa dihargai dalam
organisasi
3 Karyawan merasa harus tetap bekerja di
organisasi
4 Karyawan merasa puas dengan
pekerjaannya
5 Karyawan merasa meninggalkan
perusahaan akan menjadi bencana besar
6 Karyawan mengandalkan peluang karir
dan kompensasi yang lebih baik di masa
depan
7 Karyawan ingin tetap bekerja di
perusahaan karena perkembangan karir
yang baik
8 Karyawan diberikan tugas yang setara

2. Variabel Keamanan Makanan (Y)

No. Pertanyaan SS ST SD TS STS

1 Karyawan menerapkan standar kebersihan
pribadi
2 Sanitasi tempat bekerja dilaksanan
3 Karyawan selalu memeriksa suhu
memasak untuk memastikan bakteri
berbahaya terbunuh
4 Karyawan memiliki pengetahuan yang
bagus tentang bagaimana bahan harus
dimasak
5 Karyawan selalu mencuci tangan sebelum
menangani bahan makanan
6 Karyawan membedakan penggunaan
setiap talenan
7 Suhu lemari es harus diperiksa dan dicatat
 setiap harinya
8 Bahan makanan mentah disimpan di
tempat yang aman untuk menghindari
bakteri berbahaya berkembang biak

Terimakasih atas partisipasinya

APPENDIX 3 – T DISTRIBUTION TABLE