THE EVALUATION OF HOTEL KITCHENS SERVING FOOD, BEVERAGE AND  PERSONNEL IN TERMS OF HYGIENE : ANKARA SAMPLE

Nevin ŞANLIER; Azize Tunç HUSSEIN

Article Details

THE EVALUATION OF HOTEL KITCHENS SERVING FOOD, BEVERAGE AND PERSONNEL IN TERMS OF HYGIENE : ANKARA SAMPLE

Authors:

Nevin ŞANLIER | Azize Tunç HUSSEIN

Publisher:

Kastamonu University

Journal:

Kastamonu Education Journal 2008 Vol.16 Issue 2, pp.461-468

Document Type:

Article

Publication Date:

9/2008

Document Language:

Turkish

Document ID (Org No.):

2000525412

Frequency:

Quarterly

eISSN:

2147-9844

Abstract:

 

The study was planned and carried out in food and beverage enterprises in hotels in Ankara   in January-March 2006 with the aim of determining hygiene conditions. Study population   consisted of the personnel who work in production departments of food and beverage enterprises   in hotels in Ankara. A total of 150 personnel who worked in 12 different food and beverage   enterprises formed the sampling group .With the purpose of determining hygiene condition of the   institutions and personnel, “Hygiene Evaluation Form” was prepared. In preparation of the   questionnaire form, various sources on the subject and the views of specialists were made use of.   The questionnaire form was composed of three sections, which included information about the   enterprise; information about personnel and food hygiene; information about kitchen security.   Data was collected through face-to-face interviews with the personnel, based on the   questionnaire form that was developed by the researchers in January-March 2006. After the   administration of the prepared questionnaires, the validity of the questionnaires was checked by   the researchers and the responses of personnel constituted the data of the study. The data   obtained at the end of the questionnaire were transferred to computer media using SPSS 11.0    Statistical Package for the Social Sciences  packet program and necessary statistical analysis   were made. The data obtained from the questionnaires were applied to table and were interpreted   according to number-percentage ratios and arithmetic mean values.

Article Details

THE EVALUATION OF HOTEL KITCHENS SERVING FOOD, BEVERAGE AND PERSONNEL IN TERMS OF HYGIENE : ANKARA SAMPLE

Authors: Nevin ŞANLIER | Azize Tunç HUSSEIN

Publisher: Kastamonu University

Journal: Kastamonu Education Journal 2008 Vol.16 Issue 2, pp.461-468

Document Type: Article

Publication Date: 9/2008

Document Language: Turkish

Document ID (Org No.): 2000525412

Frequency: Quarterly

eISSN: 2147-9844

Issues

Authors:

Nevin ŞANLIER | Azize Tunç HUSSEIN

Publisher:

Kastamonu University

Journal:

Kastamonu Education Journal 2008 Vol.16 Issue 2, pp.461-468

Document Type:

Article

Publication Date:

9/2008

Document Language:

Turkish

Document ID (Org No.):

2000525412

Frequency:

Quarterly

eISSN:

2147-9844