호텔 식음료부문 위생관리에 관한 연구

• 영문명: A Study on the Food Safety of the Hotel F&B Department
• 발행기관: 관광경영학회
• 저자명: 하경희(Kyounghee Ha)
• 간행물 정보: 『관광경영연구』제6권 제1호, 275~293쪽, 전체 19쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2002.02.28

영문 초록

The purpose of this study is to present the solution to guarantee the food safety in the hotel F&B department. The solutions are as follows: First, F&B Dept. have to remove the menu items that need too much efforts and supervise the suppliers carefully. Second, they have to take good care of the temperature, humidity and ventilation of the storage and issue the small portions of foods. Third, the cooks have to observe the minimum cooking times and temperatures to kill the pathogens on food and break the bad habit in dealing with the food. In conclusion, the concrete education about F&B sanitation and substantial sanitation control programs are needed to guarantee the food safety.

목차

Ⅰ. 서 론

Ⅱ. 이론적 배경

Ⅲ. 조사설계와 분석방법

Ⅳ. 호텔식음료 위생관리 현황분석

Ⅴ. 결 론

참고문헌