Tampubolon, Denis Rully Hamonangan (2025) Tanggung Jawab Hukum Pelaku Usaha Makanan Fast Food Terhadap Konsumen Atas Kerugian (Studi Kasus Joy Chicken Di Jalan Riau Kota Pekanbaru. Other thesis, Universitas Islam Riau.

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Abstract

Legal liability is an obligation that must be fulfilled by business actors for any losses experienced by consumers due to the products or services provided. In practice, this can be seen in one fast food restaurant operator who committed actions that were detrimental to consumers, whether related to product quality, food safety, or service that did not meet standards. These actions clearly violate the provisions of Law Number 8 of 1999 concerning Consumer Protection, which stipulates that consumers have the right to comfort, security, safety, and to receive adequate service. The research questions in this paper are: First, what is the legal responsibility of business actors towards consumers for losses suffered at Joy Chicken in Pekanbaru City. Second, what are the obstacles faced by fast food businesses in Joy Chicken in preventing losses for consumers. The research conducted is empirical because the author obtained data based on research results. The nature of the research conducted is descriptive qualitative, namely research that describes in detail the legal responsibility of fast food businesses to consumers for losses experienced. The author used data collection to collect data with data instruments obtained from interviews, observations, and literature. The author in drawing conclusions uses a deductive method by taking a problem from the general to the specific. Fast food businesses' legal responsibility to consumers is realized through the obligation to provide compensation for any losses experienced by consumers. This compensation includes aspects of product quality that does not meet standards, food safety that has the potential to endanger health, and inadequate service as it should be. Obstacles faced by fast food businesses in preventing losses to consumers, namely high demand, non-compliance with standards, and inadequate time management, are challenges that must be addressed immediately. Therefore, business operators need to take primary steps by improving time and queue management, standardizing product cuts and quality, controlling food temperature and doneness, preventing cross-contamination, and strengthening monitoring and evaluation systems.

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