Presentation On Food Safety Applied in Hotel: Presented By: Sudeep Karki BHTM 4 Year
Presentation On Food Safety Applied in Hotel: Presented By: Sudeep Karki BHTM 4 Year
Presentation On Food Safety Applied in Hotel: Presented By: Sudeep Karki BHTM 4 Year
Food Safety
Applied in Hotel
Presented By:
Sudeep Karki
BHTM 4th Year
CONTENTS
A. INTRODUCTION B. CONCEPTUAL
ORGANIZATIONAL PROFILE FRAMEWORK
MISSION & VISION
C. METHODOLOGY
ORGANIZATIONAL CHART
APPLIED
ROLE OF TRAINEE & SUPERVISOR
D. MAJOR FINDINGS
REFLECTION IN INTERNSHIP
It is situated in 88 Moo 7, Purnai ,Koh Yao, Phang Nga 83000, Thailand.
It has 7 restaurant outlets which serves Thai and western cuisine;
Chantara, Titan, By The Sea, Saaitara, Jetinn Teppan at Pier, Jenita Beach
Club and Khantok Thai Cuisine.
Purpose
CHART Manager
Manager
Asst.General
Asst.General
Manager
Manager
Operational
Operational // Functional
Functional
department
department Department
Department
Room
Room Division
Division Food
Food Division
Division Sales
Sales &
&
Manager
Manager Manager
Manager Marketing
Marketing
Front
Front Food
Food F&B
F&B
Housekeeping
Housekeeping Security
Security HR
HR
Office
Office Production
Production Service
Service
Control
Control Main
Main Sports&
Sports&
Reception
Reception Restaurants
Restaurants
Desk
Desk Kitchen
Kitchen Recreation
Recreation
Linen
Linen &
& Display
Display
Cashier
Cashier Bars
Bars Maintenance
Maintenance
Uniform
Uniform Kitchen
Kitchen
Telephone
Telephone Cold
Cold Account
Account &
&
Operator Laundry
Laundry Banquet
Banquet
Operator Kitchen
Kitchen Finance
Finance
Bell
Bell Lost
Lost &
& Fast
Fast food
food Room
Room Material
Material
Desk
Desk Found
Found Kitchen
Kitchen Service
Service Department
Department
Outdoor
Outdoor
Travel
Travel &
& Upholstry
Upholstry &
& Kitchen
Kitchen Catering
Furniture Steward Catering
Tours
Tours Furniture Steward
ROLES OF INTERN
Mise-un-place
Measuring ingredients
Cleaning stations
Attend briefing
ROLES OF SUPERVISOR
Preparing duty roaster
Planning menus
Conduct briefings
REFLECTION OF INTERNSHIP
Completion of the internship gives me the following reflections which I believe actually
have prepared me for my career in this industry.
d) Personal development- gaining decision making and critical thinking skills as well
as increased confidence and self-esteem.
PROJECT REPORT INTRODUCTION
Food safety is a scientific discipline describing handling, preparation and storage
of food in ways that prevent food borne illness
Food safety should be applied in the hotel to protect customers from food borne
illness and maintain the reputation of the business.
There are certain food safety requirements that the hotel should follow to provide
hygienic food for their customers. They are:
2. Personal Hygiene- Staff working in food handling areas must keep good
personal hygiene and be aware of practices and factors that can cause
contamination of food.
3.Premises- It includes buildings and rooms involved in food preparation and storage;
maintaining hygiene practices.
4.Equipment- All equipment that comes in contact with food must be made of
appropriate materials, should be kept in good condition and cleaned every time after
use.
5.Food preparation area- the design of rooms must allow good food hygiene practices
and processes, including protection of food contamination.
The research were focused on commercial food operations specially street foods and microbiological safety
with limited information from institutional catering and other forms of food hazards.
It was found that food establishments and other sources contributing to food borne diseases included
Limited use of prerequisites measures and food safety management system was identified.
Recommendations on regulating the general hygiene principals, implementations of HACCP to strengthen the
food sector, regular food safety and hygiene workshops and training for food handlers that commensurate with
their roles were made.
From the qualitative analysis, it was determined that food safety and hygiene should be maintained to avoid
The practice such as good food hygiene cleanliness of kitchen should be emphasized during training.
CONCEPTUAL FRAMEWORK
Organization
Organization
Commitment
Commitment and
and
Regulations
Regulations
General
General Hygiene
Hygiene Specific
Specific Safe
Safe Handling
Handling
Practices
Practices
To
To keep
keep food
food safe
safe
METHODOLOGY APPLIED FOR PROJECT
This research used observational data by viewing the work of the staffs in food safety at
work.
Unstructured interviews was used with the key employees for collecting the information.
Use of case study and qualitative method of data collection has been performed.
Primary data was collected while working in the hotel. Such as the total number of
employees, number of employees working in each shift and hiring procedures including
other useful information needed to know about the management of staffs in the hotel.
food safe.
The staff were trained about the proper storage of raw materials
Language was one of the major drawback in this hotel as there were
more Thai staff who could not understand English.
There should be motivated staff for the better performance which can
lead for the success of the business.
There should be revision of menu, so that the staff will use new ideas
for creating dishes.
REFRENCES
Santhiya Koh Yao Yai Resort & Spa (https://www.santhiya.com/kohyaoyai/)
Ababio, Patricia & Lovatt, Pauline. (2015). A review on food safety and food hygiene studies in Ghana. Food Control. 47. 92–97.
10.1016/j.foodcont.2014.06.041.
FSA. Food Hygiene. A Guide for Businesses. Food Standards Agency, 2013. (link)
FDA. Food Code 2013. Food and Drug Agency, 2013. Report number PB2013-110462. ISBN 978-1-935239-02-4. (link)