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The Evaluation of Service Employees' Sanitary Management in Hotels  

Yoo, Yang-Ja (Department of Cuisine Foodservice Management, Sejong University)
Lee, Joung-Ki (Department of Cuisine Foodservice Management, Sejong University)
Choi, Young-Sim (Natural Science Research Institute, Sangmyung University)
Publication Information
Korean journal of food and cookery science / v.22, no.5, 2006 , pp. 565-572 More about this Journal
Abstract
The purpose of this study was to evaluate the sanitary management of hotel employees in Seoul. The results were summarized as follows : The total mean of sanitary management perception by factor was 3.91${\pm}$0.62, in which personal sanitation, property management, environment and facility factors were, in order, 3.99${\pm}$0.82, 3.91${\pm}$0.75, 3.90${\pm}$0.86 and 3.85${\pm}$0.82, respectively. This study showed that there was a significant difference in the perception of sanitary management among environment, facility and property management by age based on general characteristics. While there were no differences by hiring type, there was a significant difference among environment, facility and property management with personal sanitation factor according to the employee’s career path. There was also a significant difference between property management and personal sanitation factor according to hotel management style. In addition, a significant difference was observed among environment facility and property management with personal sanitation factor according to work place. In conclusion, it is imperative to continue educational programs for sanitary management by career, work place and management style in order to improve sanitary management of hotel employees’.
Keywords
sanitary; environment; property; facility; hotel;
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