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

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.