Food safety and sanitation practices of hotel and restaurant

Thesis Bachelor of Technology major in Hotel and Restaurant Management University of Rizal System-Morong. 2016

EXECUTIVE SUMMARY: This study aimed to determine the Food safety and sanitation practices of hotel and restaurant management students in their laboratory class in University of Rizal System, Morong. The researchers used observational method to determine the food safety and sanitation practice of hotel and restaurant management students in their laboratory class. The study focused on the hotel and restaurant management students in their laboratory class, during the school year 2015-2016. The respondents of the study were ten first year and seven second year students with a total of 17. To determine the profile of the respondents in terms of year level and laboratory subjects the frequency percentage and rank distribution were used. To determine the perception of the class in terms of food safety and sanitation weighted mean was used. To determine the significant difference on the knowledge and concern in terms of food preparation practices of the different year level of the hotel and restaurant management students. One-way ANOVA was utilized. With respect to food safety practices, the average weighted of the students was 4.09 and verbally interpreted as very observable. And with regards to food sanitation practices the average weighted mean of the students was 4.04, and with a verbal interpretation of very observable. The null hypothesis that there is no significant difference on the extent of food safety and sanitation practices of hotel and restaurant management laboratory class as perceived by the respondents with respect to safety and sanitation in terms of year level and laboratory class was accepted. It was concluded that year level and the laboratory class did not affect the food safety and sanitation practices of the students. Based on findings and conclusion drawn, the researchers recommended that the future hotelier society (FHS) organization should implement all sanitary practices inside the HRM building. To cope with the present technology. It is recommended that every laboratory room should have a new modern laboratory utensils, equipment as well as laboratory rooms.