الفهرس 
صقحة العنوانOnly 14 pages are availabe for public view
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Abstract
Hotels are a multifaceted industry with numerous job opportunities for both skilled as well as unskilled people. One of the most important elements of public health is food hygiene. Therefore, what constitutes food of the most important in human life. So, all stakeholders in the world have been given by it since the dawn of history special care to ensure food hygiene. Despite the fact that a lot of government agencies and non-governmental organizations had dedicated all possibilities to reach this end and in spite of the tremendous developments in methods for preparation and manufacture of food. All authorities around the world are still facing considerable difficulties to ensure food hygiene.
Because of the overlapping of several factors along the food chain which is extended from the farm to the consumer table, as well as an increasing dietary risk because of the emergence of microbial and chemical contaminants and physical. The world looked and interested in this problem since the sixties that have resulted in the cooperation of various government agencies and non-governmental organizations that concerned for the secretion of health programs and systems for the production of safe food. Especially in hotels, food hygiene practices require attention to detail in relation to all preventive measures to minimize the hazards of food poisoning, particularly given the presence of “consumers”. The main reasons for poor food hygiene and poor hygiene practices include insufficient training, lack of enforcement, lack of knowledge on personal hygiene and safe handling of food
All food-services staff should be aware that high standards of personal hygiene, such as effective hand washing and use of gloves, are of paramount importance in terms of preventing food contamination and further in preventing the spread of infectious diseases with the regular use of gloves. This correlation of age with increased care may be explained by an inference that younger food-services staff are more likely to be careful and more highly motivated to avoid risky practices than older personnel who may have excessive confidence due to their working experience and did not deign to use gloves.
Employees in hotel foodservice may have sufficient knowledge about food hygiene but need assistance in developing prerequisite programs in preparation for HACCP. Areas of improvement include training and education about appropriate food-handling practices and increased documentation of food hygiene practices, including end-point temperatures, refrigerator and freezer temperatures, and dish machine effectiveness. Food hygiene education should be a priority for both managers and employees as indicated by the fact that operations with individuals with food hygiene certification used more appropriate food hygiene practices.
In conclusion, this study demonstrates that more positive perception and practice are associated with higher satisfaction with work performance. Perceptions are positively related to practices, which serve a mediating role between attitudes and satisfaction with work performance. Substantive food hygiene training should be provided for all food-service staff to implement practices that they identified as important. Food hygiene preventive measures appear to be related to the perceptions of food handlers. The most effective means of adjusting attitudes with respect to food hygiene and, ultimately, the frequency of practice is participation in continuing education activities. As a legal mandate within the food processing industry, effective hygiene training (or supervision) should be of priority concern in a food hygiene management strategy. Training improves food hygiene if acquired knowledge leads to desired changes in workplace behavior. An effective business can increase production quality, comply with consumer expectations, maintain and foster consumer trust in food production quality, as well as increase the competitiveness of food manufactories. Additionally, method development and training strategy in assessing the performance of food quality systems provide insight into how technological and managerial aspects are related, as well as into factors that influence product quality to achieve the desired level of quality management.
Onsite food service mangers in general perceived positive food hygiene practices in their organizations. Some points for improvement in the hotel performance from food hygiene practices as well as risk judgment, however, were identified. To enhance employees’ safe food handling practices in the workplace, the findings suggested that organizations would benefit from providing greater management support through 1) increasing visible and tangible foodservice employees support, 2) consistent enforcement of food hygiene policies and procedures among all food service employees, and 3) creation of an accountability system using reward and punishment. hotels could also increase support among coworkers by encouraging teamwork across multiple departments and multi-generational workforces.
The first part is the review of literature that consists of three main parts; the first part provides an overview of food hygiene practices in the hotel industry which includes history, concepts, importance, and culture of food hygiene, food hygiene management and the basic principles of food hygiene in the hospitality industry. The second part is an overview of Drivers, Benefits, and Challenges of Food hygiene Practices. Finally, it shows hotel performance and its measurement
Field surveys were conducted in order to investigate two main subjects: firstly, Managers’ Questionnaire; secondly, observation checklist to observe food hygiene practices in hotels. The obtained results showed that a number of recommendations could be suggested for food hygiene in hotels. These recommendations are summarized in the following section