DAFTAR ISI

LEMBAR PENGESAHAN ....................................................................... i

KATA PENGANTAR ................................................................................ ii
DAFTAR ISI .............................................................................................. iii
BAB I PENDAHULUAN
1.1 Latar Belakang ................................................................................ 1
1.2 Tujuan .............................................................................................. 1
BAB II TINJAUAN PUSTAKA
2.1 Pengertian Hygine dan Sanitasi Makanan ....................................... 3
2.2 Pengertian Rumah Makan dan Restoran ......................................... 3
2.3 Pengertian Hygine Sanitasi rumah makan dan restoran .................. 3
2.4 Tingkat Mutu Hygiene SanitasiRumah Makan dan Restoran ........ 14
BAB III ISI
3.1 Waktu dan Tempat .......................................................................... 17
BAB IV HASIL DAN PEMBAHASAN
4.1 Hasil ................................................................................................ 19
4.2 Pembahasan .................................................................................... 20
BAB V PENUTUP
5.1 Kesimpulan ..................................................................................... 22
5.2 Saran ............................................................................................... 22
DAFTAR PUSAKA
DOKUMENTASI

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