Evaluasi kesiapan operasional dimensi keselamatan berdasarkan SNI 9042:2021 di restoran Sate Ratu Yogyakarta
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Abstract
Dimensi keselamatan dipilih sebagai fokus kajian karena berkaitan langsung dengan pencegahan cedera, perlindungan pekerja dan pengunjung, serta kemampuan restoran merespons keadaan darurat. Penelitian ini bertujuan mengevaluasi kesiapan operasional dimensi keselamatan berdasarkan SNI 9042:2021 di Restoran Sate Ratu Yogyakarta dan merumuskan prioritas tindakan korektif. Penelitian menggunakan studi kasus deskriptif kualitatif pada Maret 2025 dengan 11 informan yang mewakili manajemen, karyawan, dan pengunjung. Data diperoleh melalui wawancara mendalam, observasi menggunakan daftar tilik 13 indikator, dan telaah dokumen, kemudian dianalisis melalui kondensasi data, pengodean tematik, dan triangulasi sumber serta teknik. Pencatatan awal menunjukkan delapan indikator sesuai dan lima belum sesuai. Namun, telaah fungsional mengklasifikasikan tiga indikator sesuai tanpa catatan, lima sesuai dengan catatan, dan lima belum sesuai. Kesenjangan utama mencakup belum tersedianya kebijakan dan prosedur tertulis, informasi penyelamatan dari kebakaran dan bencana alam, alat komunikasi darurat, serta bukti koordinasi dengan instansi terkait. APAR tersedia tetapi belum didukung petunjuk penggunaan dan dokumentasi inspeksi; titik kumpul juga terhalang kendaraan dan penandanya memudar. Kepatuhan penggunaan perlengkapan kerja belum disertai bukti kompetensi tanggap darurat yang merata, sedangkan informasi evakuasi bagi tamu belum membentuk rantai komunikasi yang utuh. Temuan menegaskan perbedaan antara kepatuhan nominal dan kesiapan operasional. Prioritas perbaikan meliputi pengendalian bahaya segera, penyusunan rencana tanggap darurat tertulis, pelatihan dan simulasi, serta audit tindakan korektif secara berkala.
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