الفهرس 
الغلافOnly 14 pages are availabe for public view
 |  | from | 220 |  |  |
| | | from | 220 | | |
Abstract
If the work area is not well planned, the employee may tend to overlook hygienic practices while handling food, a poorly set up establishment leads to wastage of time and energy, frustrations and difficulties, and increases the likelihood of accidents. In short, it affects the overall work achieved in terms of quality and quantity.
The researcher directs the study concern towards sanitary conditions for kitchen employees in hotels in great Cairo. The study intended to assess the actual extent of sanitary conditions in the population being selected.
33 five star hotels are the total population selected. One form of interview and personal observation check list is used to collect data of the research for hotel category. 4 interview copies of first category were obtained, 11 interview copies of second category were obtained and 6 interview copies of third category were obtained. Kitchen executives were targeted as for their sensitive task in the application of sanitary condition procedures. As well as, four personal observation check copies of first category were obtained, eleven personal observation check copies of second category were obtained and six personal observation check list copies of third category were obtained.
64% is the interview response rate and 64% is the personal observation check list response rate. Statistical Package for Social Sciences (SPSS) program was used when analyzing data.
Research finding highlighted a lack of managerial skills among kitchen executive in hotels. In essence, the first hypothesis being assumed is valid in hotels.
Results obtained from hotels contended that sanitary conditions procedures are still below desired standards. This result supports the validity of the second hypothesis which assumes that sanitary conditions procedures in Egyptian hotels are still below desired standard.
Results obtained from third category highlighted that, sanitary conditions procedures were evaluated more positively than the other. This result supports the validity of the third hypothesis which assumes that sanitary conditions procedures scores obtained from third category will be more positive.
The study stated different conclusions concerning the problem being researched and argued the following recommendations for further study.
A- The study recommends kitchen employees should be provided with the basic level of sanitary conditions before starting their work.
B- Cooperation between academic sector and operational one should be emphasized.
C- It is essential to provide staff with special programs promote greater basic hazard control and basic food hygiene.
D- Hotels must conduct safety inspections on employees every six months or at least year.