Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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A Study on Sanitation Management Recognition and Employee Performance in the Kitchens and Food and Beverage Departments of Deluxe Hotels

특급 호텔 조리 식음료 종사자의 위생 관리 인지도 및 수행도에 관한 연구

  • Kim, Bo-Ra-Mi (Dept. of Food Service Management, Kyung Hee University) ;
  • Lee, Ra-Rae (Dept. of Food Service Management, Kyung Hee University) ;
  • Lee, Mi-Ho (Dept. of Culinary Science, Kyung Hee University) ;
  • Lee, Sung-Jae (Dept. of Culinary Science, Kyung Hee University) ;
  • Cho, Yu-Jin (Dept. of Food and Nutrition, Kyung Hee University) ;
  • Yoon, Hyun-Joo (The Graduate School of Education, Kyung Hee University) ;
  • Yoon, Ki-Sun (Dept. of Food and Nutrition, Kyung Hee University)
  • 김보라미 (경희대학교 외식산업학과) ;
  • 이라래 (경희대학교 외식산업학과) ;
  • 이미호 (경희대학교 조리학과) ;
  • 이성재 (경희대학교 조리학과) ;
  • 조유진 (경희대학교 식품영양학과) ;
  • 윤현주 (경희대학교 교육대학원 영양교육) ;
  • 윤기선 (경희대학교 식품영양학과)
  • Published : 2007.12.31
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Abstract

This study was conducted to assess the current status of food safety/sanitation training programs, including HACCP, for kitchen and hall employees at major hotels, as well as how differently the training can affect the employees' recognition and performance of food safety/sanitation management in areas related to the facility, food, and their personal hygiene. A questionnaire for assessing the recognition and performance of sanitation management was developed and distributed to 430 employees currently working in the kitchens and halls of 5 hotels located in Seoul, Korea. A total of 324 questionnaires (kitchen: 138, hall: 186) were subjected to frequency analysis, chi-square tests, one way ANOVA, and Pearson correlation analysis using SPSS/windows software. Ninety-one percent of the respondents had received food safety/sanitation training, which was conducted by a hygienist or a cook once a month. However, only 55% of the respondents had HACCP training. The employees that did not have HACCP training had lower recognition scores than those who had HACCP training, especially in the washing procedures for tablewares, handwashing tools, cross contamination, reheating, and HACCP definitions. Trained, full-time employees received significantly higher recognition and performance scores than untrained, contract, or part-time employees. Significant differences in the recognition and performance scores were found among the employees of the 5 different hotels, indicating various levels for the outcome of their sanitation training. In addition, Pearson's correlation analysis confirmed that the recognition and performance scores were significantly correlated (r=0.473, p<.001). This study indicates that hotel foodservice employees must receive systematic food safety/sanitation training, including HACCP, which provides the foundation for safe foodservice operations.

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