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

Nevin Şanlıer; Azize Tunç Husseın

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

Yıl 2008, Cilt: 16 Sayı: 2, 461 - 468, 01.10.2008

Öz

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.

Anahtar Kelimeler

Food and Beverage Enterprises, Hygiene of the Personnel, Food Hygiene, Kitchen Hygiene.