A proposed program for food safety and kitchen maintenance/ (Record no. 10358)

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fixed length control field 03488nam a22002297a 4500
001 - CONTROL NUMBER
control field 10358
003 - CONTROL NUMBER IDENTIFIER
control field OCLRC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20260730103809.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
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040 ## - CATALOGING SOURCE
Original cataloging agency OCLRC
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number (Call Number) T 647.94 2008
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Gui IV, Jose
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Naquilan, Jhordan M.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Pacquing, Gian Carlo V.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Villacarlos, Victor Lester C.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Toribio, Patrick Raymond
245 ## - TITLE STATEMENT
Title A proposed program for food safety and kitchen maintenance/
Sub Title Jose Gui IV, Jhordan M. Naquilan, Gian Carlo V. Pacquing, Victor Lester C. Villacarlos, and Patrick Raymond Toribio.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc. Parañaque City:
Name of publisher, distributor, etc. Olivarez College,
Date of publication, distribution, etc. 2008.
502 ## - DISSERTATION NOTE
Dissertation note Undergraduate Thesis
520 ## - SUMMARY, ETC.
Summary, etc. This study aimed to analyze Food Safety and Kitchen Security. Specifically, it sought to answer the following question: 1. What is the profile of the respondents? 1.1 age, 1.2 gender, 1.3 educational attainments, and 1.4 experiences in years? 2. As perceived by the three groups and respondents, to what extent does food safety observed implementation in terms of: 2.1 receiving, 2.2 preparation, 2.3 cooking, and 2.4 delivery? 3. As perceived by the three groups and respondents, to what extent does kitchen security observed implementation in terms of: 3.1 sanitation, 3.2 disposal, 3.3 storage, and 3.4 organization? 4. Is there a big difference on the perception of restaurants with regards to the Food and Kitchen Maintenance observed? and Kachen Mainten This study used observation method in particular. The researchers used survey questionnaire which included a letter of request in conducting the study in the aforementioned food establishment. The formulation of the questionnaire was a result of intensive reading and conceptual research literature and other similar materials that contributed to the ideas indicated in the questionnaire. Questions consisted of multiple choice type, and close and open ended type. One set of questionnaire was distributed to all respondents. The questionnaire was formulated from the major problem and the sub problem of the chosen topic was out by the Food Safety and Kitchen Maintenance played a vital role in the restaurant industry. The observation study was limited only to the two Restaurants. The researchers found out that the restaurant must keep its good foundation of Food Safety and Kitchen Maintenance to ensure the good quality of its service and to promote its good relation with its costumers. The researchers proved that the restaurant employees must also be trained and educated by the management in helping to promote Food Safety and kitchen Maintenance. One main function of Food Safety and Kitchen Maintenance was to promote sanitation and cleanliness in a medium-sized restaurant. The most important requirement that most of restaurant must come-up with is to provide good condition in Food Safety. especially in terms of receiving, preparation and cooking, while keeping the kitchen secured in terms of sanitation and storage. There must be specific objectives in promoting restaurant with the help of Food Safety and Kitchen Security. Another function of Food Safety and Kitchen Maintenance which found was out by the researchers was to assure that the management must secure and monitor the sanitation process of receiving, preparation, cooking, delivery, sanitation, disposal, storage and organization.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Theses/Dissertation
Location (call number prefix code) T 647.94 2008
Holdings
Withdrawn status Lost status Piece physical condition (Damaged Status) Not for loan Home library Current library (holdingbranch) Date acquired Total checkouts Full call number Date last seen Copy number Price effective from Koha item type
        Olivarez College Learning Resource Center General Reference And Serial Section 07/30/2026   T 647.94 2008 0034 C.1 07/30/2026 1 07/30/2026 Theses/Dissertation
        Olivarez College Learning Resource Center General Reference And Serial Section 07/30/2026   T 647.94 2008 0069 C.2 07/30/2026 2 07/30/2026 Theses/Dissertation