EXPLORATION OF FACTORS INHIBITING CHSE IMPLEMENTATION AT UNION RESTAURANT PONDOK INDAH MALL JAKARTA

Abstract

The implementation of Cleanliness, Health, Safety, and Environmental Sustainability (CHSE) in the restaurant industry is an essential effort to establish a clean, healthy, safe, and sustainable working environment. Although CHSE procedures have been implemented, several obstacles continue to affect the consistency of their application in daily operations. This study aims to identify the factors that hinder CHSE implementation, analyze the causes of these obstacles, and identify the efforts undertaken to minimize them at Union Restaurant, Pondok Indah Mall, Jakarta. This study employed a descriptive qualitative approach using interviews, observations, documentation, and questionnaires as supporting data, which were analyzed using a Likert scale. The findings indicate that CHSE implementation has generally been carried out effectively; however, several obstacles remain, including human resources, communication, supervision, and supporting facilities. The most dominant obstacle is related to human resources, particularly the lack of CHSE training, limited understanding of CHSE procedures, and inconsistent employee compliance. Efforts to overcome these obstacles include regular training, operational briefings, supervision, periodic evaluations, and the provision of supporting facilities. This study recommends strengthening employee competencies, improving internal communication, and conducting continuous evaluations to enhance the effectiveness and sustainability of CHSE implementation.

Keywords: CHSE, CHSE implementation, human resources, implementation barriers, restaurant