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Perceived Importance of Kitchen Equipment and Facilities on Cook's Hygienic Performance in Deluxe Hotels  

Yoo, Seung-Seok (Department of Culinary and Foodservice Management, Sejong University)
Shin, Young-Chel (Department of Culinary and Foodservice Management, Sejong University)
Publication Information
Korean journal of food and cookery science / v.23, no.1, 2007 , pp. 25-32 More about this Journal
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
sanitary equipment and facilities; perceived importance; hygienic management performance; hotel kitchen; HACCP;
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Times Cited By KSCI : 1  (Citation Analysis)
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