COVİD-19 SÜRECİ SONRASINDA OTELLERDE GIDA GÜVENLİĞİ VE UYGULAMA ÖNERİLERİ

Öz

Turizm sektöründe özellikle konaklama önemli yapı taşlarından biridir. Salgın sürecinde birçok otel gelirleri azalmış, gelir seviyeleri düşmüştür. Genellikle oda, yiyecek ve içecek satışından veya diğer hizmetlerden elde edilen otel gelir kaynakları kesintiye uğramıştır. Otel işletmelerinin hem ekonomiye döviz getirici etkisi hem de istihdama katkısı son yıllarda giderek arttığından, sektörün gelir kaybının azaltılmasına yönelik çalışmalar yapılmaktadır. Bu çalışmaların başında da salgın ve diğer sağlık unsurlarının iyileştirilmesi çabalarıdır. Turistlerin sağlıklarını düşünerek tatil planlarını yapmaları dolayısıyla sağlık ile ilgili konular ön plana çıkmıştır. Bu konuların başında da gıda ile ilgili güvenlik tedbirleri gelmektedir. Otellerdeki gıda sunumu turistler açısından son derece önemli bir konu olmakla birlikte, otellerin taleplerini etkilemektedir. Bu çalışmanın amacı, otellerde uygulanan gıda güvenliği unsurlarını ortaya koymak, gıda kalitesi ile gıda güvenliğinin müşteri memnuniyeti üzerindeki etkilerini incelemek amacıyla yapılmıştır. Bu araştırma da konunun önemine ilişkin literatür taraması yapılmış, otellerdeki gıda güvenliğinin sağlanması için önerilerde bulunulmuştur. Çalışma, BRC, EUREPGAP, SQF2000, ISO 22000:2005, CODEX ALİMENTARİUS ve HACCP gıda güvenliği uygulamalarının en az birinin otel işletmeleri tarafından kullanılması gerekliliğini ortaya koymaktadır.

Anahtar Kelimeler

• Turizm
• Otel İşletmeleri
• Gıda Güvenliği
• Gıda Mühendisliği
• Tourism
• Hotel Management
• Food Safety
• Food Engineering

FOOD SAFETY AND PRACTICE RECOMMENDATIONS AT HOTELS AFTER THE COVID-19 PROCESS

Abstract

Accommodation is one of the most important building blocks in the tourism sector. During the epidemic, the incomes of many hotel businesses decreased and their income levels decreased. Hotel revenue sources, often from room, food and beverage sales, or other services, were disrupted. Since both the foreign exchange-generating effect of the hotel businesses on the economy and their contribution to employment have increased in recent years, studies are carried out to reduce the income loss of the sector. At the beginning of these studies are efforts to improve the epidemic and other health elements. As tourists make their holiday plans by considering their health, it has brought health-related issues to the fore. One of these issues is food-related safety measures. Food presentation in hotels is an extremely important issue for tourists, and it affects the demand level of hotel businesses. The aim of this study was to reveal the food safety elements applied in hotels and to examine the effects of food quality and food safety on customer satisfaction. In this research, a literature review regarding the importance of the subject has been made, and suggestions have been made to ensure food safety in hotels. The study reveals that at least one of the food safety practices of BRC, EUREPGAP, SQF2000, ISO 22000:2005, CODEX ALIMENTARIUS and HACCP should be used by hotel businesses.

Keywords

• Tourism
• Hotel Management
• Food Safety
• Food Engineering

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