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Investigation of the Effects of Kitchen Hygiene Training on Reducing Personnel-Associated Microbial Contamination
(İstanbul Gelişim Üniversitesi Yayınları / Istanbul Gelisim University Press, 2020)
Aim: In this study, it was aimed to determine the effect of kitchen hygiene training given to kitchen personnel in terms of reducing microbial contamination caused by personnel.
Method: Before and after kitchen hygiene ...
Evaluation of Customer Complaints to Catering Services in Terms of Food Safety
(Journal of Tourism and Gastronomy Studies, 2020)
The aim of the study is to evaluate the customer complaints reported to catering services
companies (CSC) and to determine the food safety subjects that these companies should focus on
as a result of this evaluation. The ...