Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Evaluation of Service Employees' Sanitary Management in Hotels

특급 호텔 레스토랑 서비스 제공자의 위생 관리 평가

  • 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)
  • 유양자 (세종대학교 조리외식경영학과) ;
  • 이정기 (세종대학교 조리외식경영학과) ;
  • 최영심 (상명대학교 자연과학연구소)
  • Published : 2006.10.31
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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

References

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