الفهرس 
introducionOnly 14 pages are availabe for public view
 |  | from | 261 |  |  |
| | | from | 261 | | |
Abstract
The present study provides an overview of this study aimed to provide an overall understanding of purchasing, receiving and storing procedures and how they affect on the quality of served food items in different hotel categories in Alexandria, and it aimed also to maximize the benefits of purchasing, receiving and storing areas through identification of their weak and strong point regarding their floors, walls, lighting, ventilation and equipment and tools, and others. To conduct this study, the relevant literature of purchasing, receiving and storing issues and quality issues was reviewed. The study was explanatory descriptive case study in nature. So the research used different techniques forms to collect its primary data. These methods included semi- structured interviews conducted with executive chefs, storing mangers and purchasing mangers in all hotels three, four, and five stars in Alexandria, indirect observation, standard recipe analysis, and a customer survey to measure the guests’ perception towards the most important elements affecting served food items quality. The results showed that there are some differences between the different hotel categories in Alexandria. In other words, the purchasing, receiving and storing processes and procedures are not ideal and are not the same in the five, four and three star hotels which depend on the many factors such as; size, level of service, and policy of operation. Moreover, based on the indirect observation results, most of observed hotels suffer from shortage in type, quality, or quantity, and availability of many equipments and tools which may lower the quality of the served food items during, purchasing, receiving and storing processes. Also, the results of standard recipes analysis showed that the most of chefs participated in filling the standard recipe forms are familiar with the most important requirements of preparing and cooking of different items (e.g. main courses) and their personal experience is a crucial factor in the differences of the produced items quality. According to the surveyed guests, the different elements of presented food include; freshness, level of cooking, taste, smell, texture, appearance, quantity, colour are more important than other factors such as the hotel name, category, season and quantity. Finally, it can be noted that the various procedures of purchasing, receiving and storing have a significant effect on the quality of presented food in different hotel categories in Alexandria. Some recommendations were suggested for the purpose of improving the procedures and practices of the purchasing and storing procedures.