03488nam a22002297a 4500 10358 OCLRC 20260730103809.0 230221t xxu||||| |||| 00| 0 eng d OCLRC T 647.94 2008 Gui IV, Jose A proposed program for food safety and kitchen maintenance/ Jose Gui IV, Jhordan M. Naquilan, Gian Carlo V. Pacquing, Victor Lester C. Villacarlos, and Patrick Raymond Toribio. Parañaque City: Olivarez College, 2008. Undergraduate Thesis 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. Naquilan, Jhordan M. Pacquing, Gian Carlo V. Villacarlos, Victor Lester C. Toribio, Patrick Raymond THES T 647.94 2008 10358 10358 0 0 0 0 LRC GR 2026-07-30 0 T 647.94 2008 0034 C.1 2026-07-30 10:38:09 1 2026-07-30 THES 0 0 0 0 LRC GR 2026-07-30 0 T 647.94 2008 0069 C.2 2026-07-30 10:38:09 2 2026-07-30 THES