الفهرس 
مقدمةيوجد فقط 14 صفحة متاحة للعرض العام
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المستخلص
Hostels are considered non-profit institutions (supported or restricted institutions) in which the activity of providing food and drinks services is part of the main activity. They provide group feeding services, which is a sort of hotel services to provide food and beverage to large numbers of students at once or at different times throughout the day. In this context, meals are prepared to meet their food requirement. Cooking these meals well, varied, tasty and balanced will be taking into consideration, as these meals are the only source of nutrition for them because they are away from their homes. Food service in universities represents a great challenge for officials because it is a complex and varied, and one of the components of feeding service in hostels. Doing this service is difficult because there are a few workers to do it, as it depends on self-service system in which students take their meals in a specific time. The food service in it is like the cafeterias system and offers menus of the periodic type. The health awareness of workers is one of the most important things that aims at protecting workers from being infected by any disease while at work or even at home. And this is by taking correct precautions while working, because being healthy and safe at work are so important to any foundation to be persisted. There are also many rules that workers must adhere in order not to put themselves or others in danger. An example of these health rules, personal hygiene rules, including keeping hair clean, short and covered while working, avoiding touching the nose or mouth with the hand, avoiding using another person’s towel, bathing daily, and keeping nails short. Also work only when the health condition is good, wear a new and clean uniform, and cover the wounds and treating them according to the appropriate sanitary methods. Finally, use a handkerchief when sneezing or coughing. The importance of environmental awareness is in developing and building the attitudes of individuals and groups in society in order to change their behaviours towards the environment, by taking part in solving problems facing the environment, and giving them the responsibility of identifying problems and preventing their occurrence through developing their skills and awareness in following up issues related to the environment, and the development in general to achieve sustainable development. According to the alimentary toxic infections that recently spread in the hostels of Al-Azhar and Cairo University and, even in Zagazig University have prompted me to evaluate the health and environmental awareness of workers in food and drinks services in hostels, especially Mansoura University, due to its value and its position among the state ’s universities. Previous literary studies were divided into the following: Chapter One: Introduction It is an overview of the study which represented in, the problem of the study and its questions, the importance of the study and its objectives, the methodology of the study and its determinants, as well as the organizational structure of the study. Chapter Two: Theoretical framework This chapter talks about the theoretical studies of special concepts in the study. Baselines studies have been divided into four parts; the first part is an overview of hostels, including hostels activities and their specializations, their historical development, goals and functions, and their feeding management (food and drinks). In addition to the health and environmental problems of hostels are discussed in details. The second part is about food and beverage service, explaining the concept, types and characteristics of service, with focusing on how to apply the HACCP system to the food and beverage sections. The third part shows the health awareness of workers and its dimensions, including the concept and types of health awareness, the importance of health awareness, methods of evaluating health awareness, the objectives of health awareness, and means of developing health awareness, and practicing health safety and personal hygiene in hospitality establishments. The fourth part talks about a brief overview of environmental awareness for workers and its concept, with focusing on the importance and objectives of environmental awareness for workers, and methods of achieving environmental awareness. Chapter Three: the Methodology of the Study This chapter contains the community of the study, the size of the sample, the means of data collection, and the utilized of statistical methods. It has relied on the descriptive analytical approach as one of the scientific research methods, which focused on describing the phenomenon under study. The following means were carried out: First: Personal interviews with managers (the study sample) Second: Personal observation In hostels, the researcher has conducted personal interviews in the community study on managers as a study sample at Mansoura University. Seven hostels in Mansoura have been targeted from February 10, 2019 to May 25, 2019. These questions aim at assessing the health and environmental awareness of people who works in food and beverage service in hostels and getting detailed information about the reality of health and environmental awareness of food and beverage service workers in hostels. The personal observation form is included three main parts: the first part includes Hygiene rules while the second is cleaning the restaurant equipment and tools; the last part includes the foundations and standards of food and beverage quality. Seven questions have been prepared in the interview form to be asked to the directors of hostels, in addition to the general director. These questions have been set up to know the comprehensiveness of managers’ information about health awareness and outreach. Chapter Four: Results and Discussion In this chapter, it has been analysed the results of the field study and showed the results of the personal interviews of the managers who have exposed to the study sample, additionally, the personal observation form.