بوابة الأبحاث - جامعة المنيا

استلام وتخزين الأغذية الإجراءات المتبعة فى المطاعم المركزية فى المدن الجامعية

محمد عادل أحمد عطية

عنوان البحث بالعربية :

استلام وتخزين الأغذية الإجراءات المتبعة فى المطاعم المركزية فى المدن الجامعية

عنوان البحث بالأنجليزية :

Receiving and Storing Foods The Procedures Followed in the Central Restaurants at University Dormitories

الرابط :

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نوع البحث :

مشترك

المجلة العلمية :

مجلة كلية السياحة والفنادق جامعة المنيا

عدد المجله

2

إصدار :

1

ملخص البحث :

because of the importance of the nutritional meals in hosting organizations and what result of attracting or dismissing the clients is a must to pay attention to the nutritional meals through caring for the food circle beginning with the stage of purchasing the raw food materials until the stage of service and selling. as the central restaurants at the university dormitories have a great importance concerning of preparing and introducing foods for students its necessary to pay attention to the two stages of receiving and storing as they are two essential stages in the food cycle. the study aims at knowing the right procedures used in receiving and storing at the central restaurants at the university dormitories. the researchers put 6 hypotheses to measure the receiving and storing procedures at university dormitories. the study is applied for the central restaurants at the university dormitories of minia assuit and sohag universities. the sample of the study consists of two groups the managers of the central restaurants 3 managers and the workers in places of receiving and storing nutritional materials and products 11 workers. the researchers designed two instruments for the research questionnaire and personal observation checklist. the data have been collected and analyzed via using the statistical spss v. 20. the most important results were that there is no high level of acceptance receiving and storage procedures in central restaurants at the university dormitories. also training programs applicable to the employees of central restaurants at the university dormitories do not have a strong impact on the performance of employees to improve the receiving and storage procedures. additionally there are significant differences between the hygiene levels in the central restaurants at the university dormitories and the established hygiene levels. Minia journal of tourism and hospitality research vol. 1 issue 2 december 2016 2 the researchers recommend that food received or used in central restaurants at university dormitories should be from sources approved by the health department. also it must be clean wholesome free from spoilage and misbranding the food must have been received and stored in a sanitary manner also there should be check that the delivery vehicle is clean. in addition reject the foods if the vehicle is dirty or if there is evidence of pests Check that the temperatures of refrigeration and freezer units on the vehicle are at the correct temperatures at or below 4 C for refrigeration units and below 18 C for freezers also Storerooms at central restaurants at university dormitories should be well ventilated free of dampness and free of pests and bugs additionally check the temperature of the freezer on both the built in and the portable thermometers to ensure that the freezer temperature is below 18 C finally it should be give attention to employees training programs who work in receiving and storage area with concentrate on food hygiene programs.

عام :

2016

المرفقات :

تحميل

محلي || دولي :

محلى

رقم البحث التعريفي :

2

أسم الدكتور :

محمد عادل أحمد عطية

Google Scholar URL :

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Research Gate URL :

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