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KMID : 1011620190350010091
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 1 p.91 ~ p.101
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Importance Perception and Performance for Kitchen Hygiene Management of Deluxe Hotel Chefs in Busan
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Lee Jin-Ha
Lyu Eun-Soon
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Abstract
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Purpose: This study examined the current status of importance perception and performance for the hygiene quality of chefs in six deluxe hotel restaurants in Busan.
Methods: This research was performed using questionnaires conducted on 289 chefs in Busan area.
Results: The chefs assessed the importance and performance of kitchen hygiene as 4.33 and 4.23 on a scale of 5.00, respectively. The mean scores of the importance of kitchen hygiene were 4.43 for inspection hygiene, 4.34 for cooking hygiene, 4.31 for storage hygiene, 4.30 for personal hygiene, and 4.33 for environmental facility hygiene. The mean scores of the performance of kitchen hygiene were 4.29 for inspection hygiene, 4.22 for cooking hygiene, 4.20 for storage hygiene, 4.20 for personal hygiene, and 4.24 for environmental facility hygiene. The chefs obtained higher scores in the total score of performance (p<0.05), inspection hygiene (p<0.01), and environmental facility hygiene (p<0.05). The performance scores were significantly higher when internal and external instructors performed hygiene education in parallel, particularly personal hygiene (p<0.01) and environmental facility hygiene (p<0.05). Online educated employees showed significantly higher personal hygiene (p<0.001) than the non-online educated employees. The IPA grid, ‘keeping ice-machine to prevent bacterial multiplication’ fell into quadrant 1 (focus here), ‘inspect after arranging with 30 minutes’ ‘bowl and spoon only for test’ ‘using cleaner and paper towel when washing hands’, ‘wearing sanitary mask and gloves’ etc. belonged to quadrant 3 (low priority).
Conclusion: To enhance the effectiveness hygiene education, a range of education instructors and media are needed, and hygiene education programs should be developed according to the job level and career of the hotel kitchen.
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KEYWORD
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deluxe hotel chef, hygiene management, importance perception, performance
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