{"title":"餐饮行业厨房工作人员食品安全实践的评价:ku<s:1> adasyi案例","authors":"E. Sezgin","doi":"10.29226/tr1001.2020.222","DOIUrl":null,"url":null,"abstract":"Aim of this research is to determine the opinions of kitchen staff about food safety at hotels in Kuşadası region they work and expose the relationship between those opinions and their demographical characteristics. With this aim, a survey has been applied to the staff and as a result, it was found that duty and working period of staff were effective.","PeriodicalId":266089,"journal":{"name":"Journal of Business Management and Economic Research","volume":"46 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2020-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"An Evaluation of Food Safety Practices of The Kitchen Staff Working in Hospitality Businesses: Kuşadası Case\",\"authors\":\"E. Sezgin\",\"doi\":\"10.29226/tr1001.2020.222\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Aim of this research is to determine the opinions of kitchen staff about food safety at hotels in Kuşadası region they work and expose the relationship between those opinions and their demographical characteristics. With this aim, a survey has been applied to the staff and as a result, it was found that duty and working period of staff were effective.\",\"PeriodicalId\":266089,\"journal\":{\"name\":\"Journal of Business Management and Economic Research\",\"volume\":\"46 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-10-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Business Management and Economic Research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.29226/tr1001.2020.222\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Business Management and Economic Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.29226/tr1001.2020.222","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
An Evaluation of Food Safety Practices of The Kitchen Staff Working in Hospitality Businesses: Kuşadası Case
Aim of this research is to determine the opinions of kitchen staff about food safety at hotels in Kuşadası region they work and expose the relationship between those opinions and their demographical characteristics. With this aim, a survey has been applied to the staff and as a result, it was found that duty and working period of staff were effective.
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