Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Perceived Importance of Kitchen Equipment and Facilities on Cook's Hygienic Performance in Deluxe Hotels

특급호텔주방의 위생관련 시설 및 설비에 대한 중요도 인식에 따른 조리사의 위생관리 직무수행도 평가

  • Yoo, Seung-Seok (Department of Culinary and Foodservice Management, Sejong University) ;
  • Shin, Young-Chel (Department of Culinary and Foodservice Management, Sejong University)
  • 유승석 (세종대학교 조리외식경영학과) ;
  • 신영철 (세종대학교 조리외식경영학과)
  • Published : 2007.02.28
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Abstract

The objective of this study was to investigate the effect of the perceived importance of kitchen equipment and facilities on the hygienic performance of cooks in deluxe hotels. Cooks and chefs at 7 different deluxe hotels participated in this study. Out of 490 questionnaires administered, 456 (93.1%) were completed and 419 (91.9%) were analyzed using a statistical package SPSS 12.0. The results were as follows. First, the correlation between sanitary equipment, including HACCP system, in the hotel kitchens and the hygienic management performance confirmed the significant effect of the sanitary equipment on the performance of the cooks and chefs. Second, the sanitary facilities in the hotel kitchens greatly affected the hygienic management performance. The results also demonstrated that the sanitary equipment provided the same contribution to the performance irrespective of the job level, management type and HACCP practice. However, the sanitary facilities greatly affected the management type expecially the chain hotels. The hygienic management performance did not affect the cooking stage (before-cooking and during-cooking), but affected the after-cooking stage according to the management type and the HACCP practice, but not the job level.

Keywords

References

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