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KMID : 0665220030160040397
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Korean Journal of Food and Nutrition
2003 Volume.16 No. 4 p.397 ~ p.405
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Evaluation for Cleanness of Kitchen and Hall of Restaurants in Seoul
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Lee Ae-Rang
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Abstract
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The cleanness of Korean(n=292), Chinese(n=46), Japanese(n=114) and Western(n=74) styles restaurants in 25 districts in Seoul was evaluated in terms of kitchen area(6 criteria), handling of raw materials(3 criteria), hygiene practice for cook(1 criteria), treatment of wastes(2 criteria) and hall(2 criteria). The western-style restaurants were scored the highest points in all criteria. The other three restaurants were poorly evaluated compared with western-style ones in kitchen area, including cleanness of inside of the kitchen, hygiene practice, ventilation and working environment, drainage, and storage of utensils. The most critical criterion which represents the overall evaluation was the ventilation and working environment of the kitchen for Chinese, Japanese and Western-style restaurants, and was the cleanness of inside the kitchen for Korean-style restaurants.
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KEYWORD
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cleanness, restaurants, Korean style restaurant, Chinese style restaurant, Japanese style restaurant, western restaurant, evaluation
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