From Standards to Practice: Evaluating Restaurant Management and Tourism Policy Compliance for Local Prosperity

Abstract

This study investigates the challenges of tourism policy implementation within culinary establishments. Using a mixed-method approach, the research analyzes twelve restaurants in Bandung-Indonesia, classified by risk category, through a combination of document reviews, field observations, and semi-structured interviews. Results reveal that middle-low risk restaurants have significantly lower compliance rates compared to middle-high risk restaurants, particularly in business management, documentation, and implementation of Standard Operating Procedures (SOPs). Key challenges identified include limited awareness of the regulation, profit-oriented business focus, prioritization of operational management and profit priorities over compliance, lack of routine internal audits, and newly established businesses lacking full regulatory fulfilment. Furthermore, infrastructural challenges, knowledge gaps, and overlapping certification processes hinder complete regulatory fulfillment. These findings underscore the need for greater government facilitation, enhanced training, regularization of SOPs, and broader stakeholder collaboration to advance sustainable business practices and strengthen Indonesia’s culinary tourism sector. This study contributes to a deeper understanding of policy implementation in the culinary sector, providing insights for both practitioners seeking service quality improvements and policymakers pursuing more effective regulatory oversight.