Factors influencing security measures in hotels - food and beverage research
| Institution | Kimathi Institute of Technology |
| Course | Food and beverage |
| Year | 3rd Year |
| Semester | Unknown |
| Posted By | MAKORI KERECHA |
| File Type | docx |
| Pages | |
| File Size | 188.73 KB |
| Views | 769 |
| Downloads | 0 |
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Description
1.0 INTRODUCTION
In this chapter the researcher is discussing on background information, purpose of the study, reason for choice of the study and the scope of the study.
1.1 BACKGROUND INFORMATION
Safety is a condition or state of being safe, freedom from danger or hazards or the exception from injury.
Security is freedom or protection from danger or worry. According to (David Foskett and Victor Serani), they state that all employers including trainees must be provided with information on particular risk they face. What to do in the event at fire or other general emergency situations and protection measures designed to ensure safety and security. Including the staff that would assist in the event of fire. In the same book, it states the employer have the duty to use correctly all work items provided by the employee in accordance with the training they have received to enable them use items safety.
Also, Serani and Foskett explain that work equipment covers and work matching such as food processor, slicers, oven knives, potato peeler, meat mincer etc. this regulates that’s duties on employees to ensure that work equipment is suitable for all the user and dits’ maintained in its efficient working order and good repair and good institutions given to trains on her use and maintenance and any associated hazards is given to employees.
Work equipment that poses a specific risk must be used only by the designed person who have received relevant training.
GENERAL REQUIREMENT OF FOOD LAW.
Food safety regulations 1995 requires all the articles fitting and equipment food which comes into contact to be kept clean and be constructed of such material and maintained in such condition and repair or to minimize risk of contamination and enable through cleaning and disinfected where necessary.
EQUIPMENT SAFETY
Ceserani and Fosketti they state the properly planned layouts with adequate equipment tools and materials to do the job are essential it practical work is to be carried out efficiently. If equipment is correctly placed them work will proceed proper sequence without backtracking or crisis- crossing. Work tables sinks and refrigerators should be within easy to easily available during all working times and they must be installed in such a way that the surrounding area is able to be cleaned.
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