호텔 식음료부문 위생관리에 관한 연구

A Study on the Food Safety of the Hotel F&B Department

The purpose of this study is to present the solution to guarantee the food safety in the hotel F&B department. The solutions are as follows: First, F&B Dept. have to remove the menu items that need too much efforts and supervise the suppliers carefully. Second, they have to take good care of the temperature, humidity and ventilation of the storage and issue the small portions of foods. Third, the cooks have to observe the minimum cooking times and temperatures to kill the pathogens on food and break the bad habit in dealing with the food. In conclusion, the concrete education about F&B sanitation and substantial sanitation control programs are needed to guarantee the food safety.