Main Article Content
Abstract
Kitchen practices such as sanitation and hygiene are crucial precautionary methods in preventing untoward accidents due to carelessness in the kitchen. This study aimed to determine the Hotel and Restaurant Management (HRM) graduates’ kitchen sanitation and hygiene practices in school to their practices in the industry. There were sixty-seven HRM graduates of the College in Cagayan de Oro City employed in the different hotels, restaurants, and chains who participated as the participants of the study. A snowball sampling technique was used. Both descriptive and inferential statistics were used to generate the findings. Generally, results show that school kitchen practices have a minimal implication on HRM graduates’ real-life practices in the industry. Among the kitchen practices, only storage is significantly having an impact on HRM graduates’ practices in both school and industry. Thus, the findings of the study call for the need to intensify school kitchen teaching practices in actualizing real concepts and practices of the kitchen industry.
Article Details
This work is licensed under a Creative Commons Attribution 4.0 International License.
References
Bas, M., Ersun, AS., & Kivanc, G. (2006). The evaluation of food hygiene knowledge, attitudes, and practices of food handlers in food business in Turkey. Food Control 17:317-322
Boyer, R. & McKinney, J. (2013). Food Storage Guidelines For Consumers. Virginia State University, Publica-tion 348-960
Chavez, J., Cinchez, M.F, Russell, R., & Ortiz, R. (2016). Residents’ Participation in community service stu-dent engagement: Defining teacher effectiveness and teacher engagement. SIDLAK 2016, The Offi-cial Publication of Lourdes College, Cagayan de Oro City, Vol, 7 No. 1, December 2016
Darling-Hammond, L. (2010). Recognizing and enhanc-ing teacher effectiveness. The International Jour-nal of Educational and Psychological Assessment, 3, 1-24, Retrieved August 23, 2018 from goo.gl/2e6zdg
Djekic, L. et al. (2014). Food hygiene practices in differ-ent food establishments. Retrieved August 24, 2018 from https://bit.ly/2o5EEni
Felicen, S. & Ylagan, A. (2018). The hospitality manage-ment curriculum of ASEAN members states. Asia Pacific Journal of Education, Arts and Sciences, Vol. 5 No. 2, April 2018
Ismail, F., Chik, C., Muhammad, R., Yusoff, N. (2015). Food safety knowledge and personal hygiene practices amongst mobile food handlers in Shah Alam, Selangor. Procedia - Social and Behavioral Sciences 222 (2016) 290 – 298
Gibson, L. L., Rose, J. B., Haas, C. N., Gerba, C. P., & Rusin, P. A. (2002). Quantitative assessment of risk re-duction from hand washing with antibacterial soaps.Journal of Applied Microbiology, 92, 136Se143S.
Kendall, P. & Dimond, N. (2018) Food storage for safety and quality. Retrieved August 24, 2018 from http://extension.colostate.edu/docs/pubs/foodnut/09310.pdf
Kuh, G., Cruce, T., Shoup, R., & Kinzie, J. (2008). Unmask-ing the effects of student engagement on first year college grades and persistence. The Journal of Higher Education, 79 (5), 540-563. Doi: 10.1353/jhe0.0019
Lazarević, K., Stojanović, D., Bogdanović, D., Dolićanin, Z., (2013) Hygiene training of food handlers in hospital settings: important factor in the preven-tion of nosocomial infections. Cent Eur J Public Health 2013; 21 (3): 146–149
Lam, S. et al. (2014) Understanding and measuring stu-dent engagement in school: Results of an interna-tional study from 12 countries. School of Psychol-ogy Quarterly, 29, 2, 213-232 Retrieved August 23, 2018 from goo.gl/6rKSPb
Lyon, A. et al. (2013). Taking evidence-based practices to school: using expert opinion to develop a brief, evidence-informed school-based mental health in-tervention, Advances in School Mental Health Promotion, 7:1, 42-61, DOI: 10.1080/1754730X.2013.857903
Macatagay, L. (2013). Tracer study of BSCS graduates of Lyceum of the Philippines University from 2004-2009. Lyceum of the Philippines Universty, Batan-gas, Philippines. Academic Research International. Vol. 4 No. 5, September 2013
Onyeneho, S. & Hedberg, C., (2013).An Assessment of Food Safety Needs of Restaurants in Owerri, Imo State, Nigeria. International Journal of
Environmental Research and Public Health, doi:10.3390/ijerph10083296
Osaili, T. M., Abu Jamous, D. O., Obeidat, B. a., Bawadi, H. a., Tayyem, R. F., & Subih, H. S. (2013). Food safety knowledge among food workers in restaurants in Jordan. Food Control, 31 (1), 145–150. doi:10.1016/j.foodcont.2012.09.037.
Overview of Robert Marzano’s Model of Teaching Effec-tiveness. Retrieved August 23, 2018 from goo.gl/51oAWq
Sharma, B., Jain, S., & Mittal, G. (2014). Determinants of management students’ engagement in a women’s university. Review of Management, 4, 1, 31-51
Somoroay, A. (2018). Principles of food sanitation, safe-ty & hygiene. Retrieved August 23, 2018 from goo.gl/MKSTT7
Weimer, M. (2013). Learner-centered teaching: Five key changes to practice. Retrieved August 24, 2018 from goo.gl/FxpThb