Kathmandu University School of Management

Little Angels' College of Management

An Internship Report on

FOOD SAFETY APPLIED IN HOTEL INDUSTRY

As a part of the requirement for BHTM Programme

Internship Employer

Santhiya Koh Yao Yai Resort & Spa

Work Supervisor: Auttapon Matta

Address: 88 Moo 7, Purnai, Koh Yao, Phang Nga 83000, Thailand

Submitted By: Mr. Sudeep Karki

KU Regd. No: A022440-16

July 2020

Hattiban, Lalitpur

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 DECLARATION

I, Sudeep Karki, hereby declare that this report entitled

“Food Safety Applied in Hotel Industry".

Submitted in partial fulfillment of the requirements for the degree

Of

Bachelors in Hospitality and Tourism Management (BHTM)

To

Kathmandu University

It is my Original work and that it has not been submitted elsewhere for the award of any
other degree.

Signature

_____________________

Sudeep Karki

BHTM (2016-2020)

A022440-16

Little Angles' College of Management

2
 COPYRIGHT ©

All Rights Reserved. This report or any portion thereof may not be reproduced or used in
any manner whatsoever without the express written permission of author.

Unauthorized export of this report is the violation of the Copyright Act (2005). Violation
of this law is subject to criminal penalties.

Copyright© (2020) LA College of Management Affiliated to Kathmandu University

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 ACKNOWLEDGEMENT

I would like to express my appreciation to all those who provided me the possibility to
complete this report.

Foremost, the primary purpose of the internship programme is its mandatory

inclusiveness in the degree course as purposed by Kathmandu University (KU). Thus,
written as a conclusion to my course of the study for four years degree completion of
Bachelors in Hospitality and Tourism Management (BHTM).

I would like to express my immense gratitude towards the respective individual and
organizations involved in honing my capacities with practical learning and insights. The
actual working environment has enhanced my skills and knowledge horizon practically.
My utmost appreciation towards:

 Kathmandu University (KU)

 Mr. Mitra Bandhu Poudel, Principle (LACM)

 Mr. Anil Burathoki, Program Coordinator, BHTM (LACM)

 Mr. Bibhav Adhikari, Report Supervisor (LACM)

 Mrs. Smritee Kala Panta, Program Head BHM (LACM)

Furthermore, I would also like to Acknowledge with much appreciation the crucial role
of the staff of Santhiya Koh Yao Yai Resort & Spa, who gave the permission to use all
the required equipment and necessary materials to complete the task.

I would like to provide my sincere thanks to Auttapan Matta (Work Supervisor), Bea
Bianca Gerardino (Secretary to Head Chef) and other supervisors for the opportunity and
guidance for completing this project.

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 LIST OF FIGURES

Organization Chart of Hotel…………………………………………………23

Conceptual Model……………………………………………………………38

LIST OF ABBREVATIONS

KU- Kathmandu University

LACM- Little Angels' College of Management

BHTM- Bachelors in Hospitality and Tourism Management

F&B- Food and Beverage

FO- Front Office

HK-Housekeeping

e.g. - Example

i.e. - That is

NOC- No Objection Certificate

HACCP- Hazard Analysis Critical Control Point

SWOT- Strength Weakness Opportunity Threat

COVID-19- Corona Virus

PPE- Personal Protective Equipment

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 EXECUTIVE SUMMARY

According to the study, the food safety in the hospitality industry has been challenging.
So, food industry should follow the principals of HACCP to minimize the risk of food
borne illness. All the food service industry should to follow food safety and hygiene in
order to maintain good health of their customer as well as to maintain their business
reputation.

The major elements of food safety are personal hygiene of the staffs, proper and clean
working stations, use of clean utensils and equipment, sanitize and disinfectant the
working area, proper disposal of waste. Food service industries should provide excellent
environment to their customer for having great dining experiences with hygiene.

In today’s competitive hospitality industry, this topic has drawn a lot of attention because
of COVID-19 pandemic. The food service industry has to be careful to minimize the
spread of corona virus. They should focus for the safety of customers and staffs by
applying necessary steps. Use of PPE, sanitizers, disinfectants, social distancing,
temperature measuring equipment etc. helps to minimize the spread of COVID-19.

All in all, it shows that if food service industries practices food safety and hygiene while
delivering service to their customer, it will help minimizing the food borne illness. If the
food service industry provides delicious food in hygienic environment it helps to earn
customers loyalty and helps to build business reputation too. Thus, food safety and
hygiene should be applied in the hotel industry to minimize food borne disease and
maintain business reputation.

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 TABLE OF CONTENTS

RECOMMENDATION

INTERNSHIP CERTIFICATE

DECLARATION…………………………………………………………2

COPYRIGHT…………………………………………………………….3

ACKNOWLEDGEMENT……………………………………………….4

LISTS OF FIGURES…………………………………………………….5

LISTS OF ABBREVATIONS……………………………………………5

EXECUTIVE SUMMARY………………………………………………6

Part One

CHAPTER ONE

1.1.1 Internship Background………………………………………………10

1.1.2 Purposes of the internship program…………………………………..11

1.1.3 Roles/Jobs performed by the intern in Internship……………………11

1.1.4 Roles/Jobs of supervisor……………………………………………...12

CHAPTER TWO

1.2.1 Organizational Profile..........................................................................13

1.2.2 Background………………………………………………………….14

1.2.3 Vision and Purpose………………………………………………….14, 15

1.2.4 Facilities Available………………………………………………….15

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1.2.5 Room Categories……………………………………………………16, 17, 18

1.2.6 Departments Available………………………………………………19, 20, 21, 22

1.2.7 Organization Chart……………………………………………………22, 23

Part Two

CHAPTER ONE

2.1.1 Introduction……………………………………………………………24

2.1.2 Background……………………………………………………………24

2.1.3 Objective of the study…………………………………………………25

2.1.4 Questions to be studied…………………………………………………25

2.1.5 Limitation………………………………………………………………25

2.1.6 Significance of the study……………………………………………….25

2.1.7 Organization of report………………………………………………….26

CHAPTER TWO

2.2.1 Keywords…………………………………………………27, 28, 29, 30, 31, 32, 33

Food Safety and COVID-19……………………………………33, 34, 35

2.2.2 Theoretical Background……………………………………………….36

2.2.3 Review of Previous Literature…………………………………………36, 37

2.2.4 Research Gap …………………………………………………………37

2.2.5 Conceptual Framework…………………………………………………38

2.2.5 Chapter Summary………………………………………………………38, 39

CHAPTER THREE

2.3.1 Research Design…………………………………………………………40

2.3.2 Data Collection Procedure……………………………………………….40

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2.3.3 Data Analysis Procedure…………………………………………………41

2.3.4 Ethical Consideration……………………………………………………41

CHAPTER FOUR

2.4.1 Major findings…………………………………………………………….42, 43, 44

2.4.2 Case Study…………………………………………………………………44, 45

2.4.3 SWOT Analysis…………………………………………………………….45, 46

CHAPTER FIVE

2.5.1 Discussion…………………………………………………………………47

2.5.2 Recommendations………………………………………………………….48

2.5.3 Implications……………………………………………………………….48

2.5.4 Conclusion………………………………………………………………...49

REFLECTION OF INTERNSHIP……………………………………………....49, 50

REFERENCES………………………………………………………………….51

APPENDIXES………………………………………………………………….52-62

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 Part One

CHAPTER ONE

INTRODUCTION

1.1.1 About Internship

An internship is an opportunity offered by an employer to potential employees, called

interns, to work at a firm for a fixed period. It is preparation for professional careers.
Internships can be for college students or university students and are some-how similar
to apprenticeships. It can be paid, unpaid or partially-paid.

An internship helps students to find out what they want to do with their careers. Students
entering the work force increase the chances of employer interest when they have an
internship on their resume. The internship is beneficial for employers and organizations
as well. Internee fills immediate needs for labour source in minimum wages.

Thus, the KU has included the internship programme as a part of BHTM course. It was a
paid internship training programme in Thailand. During tenure, the intern was provided
with basic salary and basic organizational facilities (like three times cafeteria meal,
accommodation and shuttle bus).

Thus, this internship is important for the students before entering into the professional
world.

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1.1.2 Purpose of Internship

The purpose of the internship is to provide real-world experience that enables you to put
everything you have learned into action. There are many purposes in doing an internship.
Some of them are listed below:

a) To apply theoretical concept and skills in practical field

b) To build a foundation for career development
c) To know about the operation of the industry
d) To develop professional skills and attitude
e) To explore the interest and development competencies
f) To build a network in the interest field
g) To build a relationship among the employer, college and the students

1.1.3 Roles/ Jobs Performed by Intern in an Internship

The internship was held at Santhiya Koh Yao Yai Resort & Spa 88Moo 7, Purnai, Ko
Yao, Phang Nga 83000, Thailand for six months from 29th September to 4th April. During
the internship program, the trainee was provided with the opportunity to work in various
departments within the hotel. I choose the Food Production Department for my
Internship.

Roles of Trainee in Kitchen

a) Cook helper is primarily responsible for peeling, cutting, and shredding fruits and
vegetables, butchering and seasoning meat, and measuring and mixing
ingredients.
b) Helps to keep the kitchen well stocked, ensuring all necessary items are on hand
by making note when stock is low and ordering food and supplies as needed.
c) Assist in ensuring compliance with maintaining work area and equipment.
d) Assist chefs and head cooks with running an efficient, professional kitchen, and
also helps to maintain its cleanliness.
e) Helps in collecting and storing leftovers mentioning proper date of production.
f) Arranging buffet line setup during morning breakfast and evening dinner time.
g) Attend briefings.

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1.1.4 Roles/ Jobs of Supervisor

Roles of Sous Chef

a) Leads kitchen team in head chef’s absence.

b) Provides guidance to junior kitchen staff members.
c) Oversees and organizes kitchen stock and ingredients.
d) Ensures a first-in, first-out food rotation system and verifies all food products are
properly dated and organized for quality assurance.
e) Hires and trains new kitchen employees to restaurant and kitchen standards.
f) Manages food and product ordering by keeping detailed records and minimizes
waste, plus works with existing systems to improve waste reduction and manages
budgetary concerns.
g) Supervises all food preparation and presentation to ensure quality restaurant
standards.
h) Works with head chef to maintain kitchen organization, staff ability and training
opportunities.
i) Verifies that food storage units all meet standards and are consistently well
managed.
j) Assists head chef with menu creation.
k) Coordinates with restaurant management team on supply ordering, budget and
kitchen efficiency and staffing.

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 CHAPTER TWO

ORGANIZATIONS PROFILE

1.2.1 Introduction

Traditional Thai-Style Luxury Beach Resorts Derived from Thai words which mean
“natural” and “beauty”, Santhiya Resort & Spa is situated in the most pristine tropical
corners of Thailand. The resort is eco-luxury beach resort is situated on Koh Yao Yai
Island.

Santhiya Koh Yao Yai is a new island home which boasts absolute ocean frontage with
peaceful stretches of beach interrupted only by the gentle lapping of waves on the shore.
Great effort has been made to minimize the environmental footprints of the resorts,
which are built around the lush tropical surroundings with natural trees and mesmerizing
boulders left untouched. The resorts are designed in a traditional style and contemporary
Thai tropical, with steep-roofed pavilions, stand-alone pool villas and alfresco all
constructed from luxurious teak wood. Resort furnishings and furniture’s are also crafted
from the same elegant hardwood. This resort is situated on one island where as the lap of
tropical forests, crystal clear bat and private beach set the perfect backdrop dinner,
luxurious spa treatment at the Ayurvana spa. Koh Yao Yai is the eco-luxury resort
comprises of 39 teakwood pool villas and 109-deluxe rooms that blend in perfectly with
the natural mountainous surroundings and offer a rare, private stretch of beach frontage.
Unrivalled guest facilities include a spectacular waterfall swimming pool, an indulgent
spa offering a range of pampering treatments, Thai style restaurants serving the absolute
best Thai and global cuisine.

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Picture: Santhiya Koh Yao Yai Resort & Spa

1.2.2 Background

Santhiya Resorts & Spa comprises of four resorts within Thailand as listed below:

 Santhiya Koh Yao Yai Resort & Spa

 Santhiya Koh Chang Resort & Spa
 Santhiya Koh Phangan Resort & Spa
 Santhiya Phuket Natai Resort & Spa

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1.2.3 Vision and Purpose

Our Vision: To be the preferred traditional Thai luxury Resort, trusted by guests,
employees, owners and business partners.

Our Purpose: To represent authentic Thai culture and cuisine in the most hospitable
manner.

1.2.4 Facilities Available

a. Villa with Private pool

b. Five Restaurant and Bars
c. Gigantic Outdoor Swimming pool
d. Sea-water Infinity pool
e. Fitness centre
f. Kids club
g. The Salon by Santhiya Koh Yao Yai
h. 24 hours Room service
i. Ayurvana Spa and Beach Massage
j. Wi-Fi access
k. Steam and Sauna
l. Courier, mail, and postage service
m. Laundry Service
n. Gifts and Souvenir Shop (Mahkok Shop)
o. Safety Deposit Boxes
p. Wooden Car Service
q. Bicycle, motorbike and Car Rental
r. Speed boat
s. Airport Transfer
t. Shuttle Service
u. Clinic
v. Cyber Café & Library

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1.2.5 Room Categories

In Santhiya Koh Yao Yai, there are 39 villas and 109 deluxe rooms. They are further
categorized by facilities available and views from the room. They are as follows:

I. Four -Bedroom Pool Villa

Room Size: 449 sq. m.
Pool size: 35-50 sq. m.
This presidential villa is the largest residence in the resort and ideal for extended
families or groups of friends. It has four bedrooms (3 double and 1 twin) which
has mini-retreats for the 8 guests. The entrance to the three-story pool villa is on
the upper level, where two bedrooms both lead out onto private terraces with
wide outdoor patio spaces and an outdoor bathtub off the master bedroom. Down
a flight of stairs is the social heart of the villa, where an open plan living-dining
area opens out onto a private infinity pool. Bedrooms 3 and 4 are at the lowest
level of the villa.

II. Family Two- Bedroom Ocean Pool Villa

Room Size: 265 sq. m.
Pool Size: 35-50 sq. m.
This magnificent villa has one double bedroom and one twin bedroom with a
separate living area which is best for a small family. This luxurious
accommodation has a private swimming pool, a large living room, indoor and
outdoor bathroom and a bathtub sunken into a corner of the expensive patio.

III. Two-Bedroom Seawater Pool Villa

Room Size: 265 sq. m
Pool Size: 35-50 sq. m
This is the lavish villa where you can experience the only one resort having
purified seawater pool villa. Each of these luxury seawater pool villas features
two well-appointed bedrooms, a large living room, the outdoor bathroom and rain
shower with a private outdoor bathtub. Seawater has ability in healing damaged
and irritated skin and considered to have more health benefits.

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IV. Royal Grand Pool Villa
Room Size: 265 sq. m.
Pool Size: 35-50 sq. m
This luxurious villa is located along the rim of our hillside on the water’s edge,
surrounded by an uninterrupted ocean panorama. This lavish villa features two-
bedroom (one double and one twin) with separate living area, private swimming
pool, outdoor bathroom and rain shower, private outdoor bathtub.

V. Seawater Pool Villa

Room size: 150 sq. m.
Pool Size: 35-50 sq. m.
This villa features one master bedroom, a separate living area and a unique
private seawater swimming pool. This is best for the couples on holidays.
Seawater is considered to have health benefits.

VI. Ocean View Pool Villa

Room Size: 150 sq. m.
Pool Size: 35-50 sq. m.
This is the villa with a spectacular vantage from their hillside perch, expansive
sea views can be enjoyed from the private swimming pool. This villa features one
master bedroom and a separate living area, outdoor bathtub.

VII. Ocean View Pool Suite

Room Size: 135 sq. m.
Pool Size: 20 sq. m.
This is the luxurious traditional Thai style with expansive terraces overlooking
Andaman Sea and panoramic skyline. This villa is perfect for couples or families.
This villa features one master bedroom, private swimming pool and the outdoor
submerged bathtub. This villa provides a private luxury experience with Thai
touches.

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VIII. Grand Deluxe Ocean View
Room Size: 72 sq. m.
The room is set on the upper level of the resort’s two-story low-rise buildings
which has the panoramic ocean views. This room is perfect for a couple or small
families. This room features king size bed, large balcony to accommodate private
dining table offering the impeccable vantage point to watch the sunset over the
horizon. The entire room is perfectly furnished with expansive space and
handcraft wood furniture.

IX. Grand Deluxe Bay View

Room Size: 72 sq. m.
This room offers the impeccable vantage point to watch the sunset over the
horizon and the bay. This room is perfect for a couple or small families. An entire
room is decorated with expansive space and handcraft wood furniture in
traditional Thai style.

X. Supreme Deluxe Sea View

Room Size: 60 sq. m.
This room is situated along the hillside, resort’s low-rise building. This room is
good for couple or small families. All rooms provide exotic wood design detailed
to perfection and also offer the perfect vantage point to watch the horizon of a
glistening sea.

XI. Supreme Deluxe Bay View

Room Size: 60 sq. m.
This room offers a stunning panoramic ocean and mountain views. This room is
good for couple or small families. All room is furnished with exotic handcraft
wood in traditional Thai style.

XII. Supreme Deluxe Garden View

Room Size: 60 sq. m.
This room is situated in one of the resort’s two-story low rise building on the top
of the hill. This room is perfect for a couple or small families. All rooms provide
a garden view with large balconies.
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1.2.6 Departments Available

A. Food Production Department (Kitchen)

Food production or kitchen department is one of the important in the operation of
the hotel industry. It is involved in the preparation of food. A process, in which
raw materials are cooked, combined and transformed to make a dish. The scope
of food production has been widening at a faster pace in the world.
In Santhiya Koh Yao Yai Resort & Spa the food production department has the
following section:
i. Hot Section
a) Thai Kitchen
b) Western Kitchen

ii. Cold Section

iii. Bakery/Pastry Section
iv. Butchery Section
v. Commissary Section
vi. Vegetable Preparation Area
vii. Temporary Kitchen

B. Food and Beverage Department

Food and beverage department is also important in operating the hotel industry. It
is responsible for the systematic distribution of food and beverages in the hotel.
An important role is played by this department in the success of the hotel
business. It is found that around forty percent of the total revenue earned by the
hotel is from the food and beverage department.
In Santhiya Koh Yao Yai, there are seven food and beverage outlets. They are as
follows:

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a) Chantara Restaurant
Chantara restaurant is a signature fine dining restaurant which offers
varieties of Thai and international cuisine. Guest can enjoy a spectacular
view of Andaman Sea while dining.
Capacity: 60 pax
Operation hours: 07.00 hrs – 23.00 hrs

b) By The Sea Restaurant and Bar

By The Sea Restaurant and bar is the beachfront bar. Guest can sit and
relax with the signature beverages and enjoy the beautiful sunset.
Capacity: 30 Pax
Operation Hours: 08.00 hrs -23.00 hrs

c) The Titan Grill

The Titan Grill is the restaurant where the guest can enjoy the Chefs
flame-grill burgers, hotdogs, chicken and seafood. The guest can also
enjoy Thai speciality dishes like Pad Thai, Tom Yum, Khao Pad, and
many more.
Capacity: 80 Pax
Operation Hours: 11.00 hrs – 23.00 hrs

d) Saaitara Restaurant
Saaitara restaurant is also known for a signature fine dining restaurant
which offers varieties of Thai and international cuisine. This restaurant
offers a breathtaking panoramic view of the Andaman Sea that will
surpass all expectation of the guest.
Capacity: 120 Pax
Operation Hours: 07.00 hrs- 22.00 hrs

e) Jetinn Teppan at Pier

This outlet is located in the private pier of Santhiya Koh Yao Yai where
the guest can enjoy dining with a close encounter with tropical bliss. Surf
and Turf are grilled to perfection using Japanese-styled flat iron griddle.
Cocktail and wine list allow diners to raise a toast to mother ocean.
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 Capacity: 20 Pax
Operation Hours: 17.30 hrs- 22.00 hrs

f) Jenita Beach Club

Jenita Beach Club is the new chill-out spot by the beach which overlooks
a stunning panoramic view of the Andaman Sea. This outlet is open for
the special event only, such as The Moon Jazz Night. As this outlet is
only operated in special events it provides Thai International Buffet and
various types of beverages.
Capacity: 80 Pax

g) Khantok Thai Cuisine

Khantok Thai Cuisine restaurant offers authentic Thai foods and Desserts.
This restaurant applies low dining tables with traditional Thai mattresses
to provide the atmosphere of Lan Na culture in the Northern Part of
Thailand.
Capacity: 20 Pax
Operation Hours: 17.30 hrs- 23.00 hrs

C. Front Office
Front Office is the most important department in the operation of the hotel
industry. Front Office is the place where the guest has first and last contact with
the front office staff. That is during check-in and check-out process. This
department is also known as the most revenue generating department. The reason
is Room sells generate more than 50% of the hotel revenue. The main functions
of this department are reserving the room, guest service, check-in, check-out,
billing, foreign exchange, telephone and information providing. The first
impression plays an important role. Thus, the Front Office staff must be well
trained. This may help to handle any type of situations and can solve any asked
query by the guests.
There are different sections within the Front Office department. They are
receptionist, reservation, telephone operator and cashier. They are responsible for
21
 dealing the guest from making a reservation to check-in and handling complaints
until check-out. This department coordinates with different departments in a hotel
like housekeeping, maintenance, room service, food and beverage etc. for the
smooth operation.

D. Housekeeping
The housekeeping department is equally important in the smooth operation of the
hotel. The main function of the housekeeping department is to clean and sanitize
the rooms, public areas hallways, furniture etc. as a part of customer service.
They are also responsible for changing sheets and making a bed. Collection of
trash and empty wastes is done. All the cleaning procedure to give cleanliness,
hygiene and standard is handled by this department.
The housekeeping department is responsible for preparing room after guest
checks out and cleaning it up for the next check-in. So, the housekeeping
department helps to provide comfort and hygienic environment for the guest.

1.2.6 Organizational Chart

To carry out any type of mission an organizational chart plays an important role. It is a
formal structure outstanding different hierarchy of management, supervisions and
employee or staff levels.

An organizational chart helps to outline the responsibility among positions, departments

and division within a hotel. It also acts as a representation of the relationship between
positions. An organizational chart helps to know what to do, how to do and whom to
report.

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 Board of
Directors

General
Manager
Asst.General
Manager

Operational / Functional
department Department

Room Division Food Division Sales &

Manager Manager Marketing

Front Food F&B

Office Housekeeping Security Production Service HR

Control Main Sports&

Reception Desk Kitchen Restaurants Recreation

Linen & Display

Cashier Bars Maintenance
Uniform Kitchen

Telephone Cold Account &

Operator Laundry Kitchen Banquet Finance

Bell Lost & Fast food Room Material

Desk Found Kitchen Service Department
Outdoor
Travel & Upholstry & Kitchen Catering
Tours Furniture Steward

Fig.: Organizational Chart of a hotel

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 Part Two

CHAPTER ONE

2.1.1 Introduction

The food production department is involved in the preparation of food. A process, in

which raw materials are cooked, combined and transformed to make a dish. The word
kitchen comes from the French word “cuisine”, which means the art of cooking.

Kitchen is the central point of activities in all restaurants and hotels where food is
prepared. It is the heart of the hotel. The main function of the kitchen is to store, prepare
and cook food by maintaining hygiene and sanitation. The scope of food production has
been widening at a faster pace in the world.

2.1.2 Background

The food production department is responsible for making varieties of quality food for its
customers in the hotel industry by maintaining hygiene. A Chef does more than cooking
and has to handle many responsibilities. Being a Chef requires great experience and a
flair for cooking. A Chef is responsible for menu planning and menu engineering, special
dishes to be added from time to time. He/she is also responsible for creating recipes,
indenting and costing. A Chef supervises the purchasing, preparation of food,
organization of kitchen, pieces of equipment required in the kitchen, recruitment of staff,
maintaining the cleanliness and inspecting the quality of raw materials to be used in
cooking; at the same time, be aware of safety standards.

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2.1.3 Objective of the Study

- To know the importance of food- safety in the hotel industry.

2.1.4 Question to be studied

- How food safety is implemented in the hotel industry?

2.1.5 Limitation

a) The study is limited in a very small area of interest that specially deals with
Chantara restaurant in Santhiya Koh Yao Yai Resort & Spa.
b) The data is based on observational analysis and from secondary sources which
are not very reliable.
c) The information has been imported with a little reference from the data as it is
limited.

2.1.6 Significance of the Study

Food preparation businesses in the hospitality sector include hotels, restaurants, cafes,
bars, sandwich shops and similar businesses that prepare food for customers to eat on-
premises or for takeaway. A key requirement for these businesses is to show that food
handling and preparation processes are safe and to keep documentation to show this.

Good food hygiene ensures that food prepared for customers is safe to eat. It prevents
harmful microorganisms that can cause serious illness from contaminating food, prevents
cross-contamination, enables businesses to comply with the law, and protects the
reputation of the business.

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2.1.7 Organization of Report

This report comprises of the work performed and all the practical experience and
observation during the completion of the internship programme. The six-month
internship was conducted in Santhiya Koh Yao Yai Resort & Spa, Thailand. This report
is mainly focused on the importance of food safety in the hotel industry. This report is
classified into two divisions: Part One and Part Two.

Chapter One of Part One of this report includes a brief explanation about the
introduction, background, purposes of internship and roles and jobs performed by an
intern and supervisors.

Chapter Two of Part One of this report summarizes about the organization’s profile and
its background, missions and different facilities available.

Chapter One of Part Two includes the background of the study, its limitations, questions
to be studied, significance and organizational repot.

Chapter Two of Part Two studies about the keywords, theoretical background, review of
previous literature and the conceptual model.

Chapter Three focuses on the Research design process, data collection methods, data
analysis procedures and ethical considerations.

Chapter Four comprises of major findings and Chapter Five includes discussions made,
implications and conclusions followed by a reflection of the internship.

26
 CHAPTER TWO

2.2.1 Keywords

Food safety is a scientific discipline describing handling, preparation, and storage of

food in ways that prevent food borne illness-WHO. This includes several routines that
should be followed to avoid potentially severe health hazards. In this way, food safety
often overlaps with food defense to prevent harm to consumers. The tracks within this
line of thought are safety between the industry and the market and then between the
market and the consumer. In considering industry to market practices, food safety
considerations include the origins of food including the practices relating to food
labeling, food hygiene, food additives and pesticide residues, as well as policies on
biotechnology and food and guidelines for the management of governmental import and
export inspection and certification systems for foods. In considering market to consumer
practices, the usual thought is that food ought to be safe in the market and the concern is
safe delivery and preparation of the food for the consumer.

There are certain food safety requirements that the hotel should follow to provide
hygienic food for their customers. They are as follows:

A. HACCP
One of the key requirements for preparing and storing safe food is to have
procedures based on the principles of HACCP (hazard analysis and critical
control point). Although this was first developed for the food processing industry,
even small food handlers such as individual restaurants, bars and cafes should
have procedures based on HACCP. In some countries it is also a legal
requirement. They can be adapted to the size of business and the complexity of
the food preparation processes.
HACCP is a systematic approach to identifying, evaluating, and controlling food
safety hazards. A food safety hazard is anything that could make food dangerous
to eat and can be:

Microbiological: bacteria, viruses, tapeworms, fungi from contamination from

hands, pests or poor storage conditions allowing the growth of microorganisms

27
Chemical: any non-food chemical, such as cleaning products, pesticides, non-
food-safe colourings and non-food safe preservatives

Physical: objects such as broken glass, pieces of stone or concrete, machinery

parts, plastic, sand, hair, finger nails, jewellery, buttons

Seven basic principles of HACCP can be applied to any food business:

a) Conduct a hazard analysis: analyze processes and identify where the risks
are
b) Determine the critical control points (CCPs) at each stage where a hazard
could occur
c) Determine the critical limits that must be met to ensure food safety, such
as cooking temperature and time, cooling time, storage temperature and
time
d) Establish monitoring procedures, such as visual observations and
measuring of temperatures
e) Decide the action you need to take when something goes wrong or a
critical limit is not met: this can be further cooking or heating, if this is
safe, discarding food, cleaning up spills
f) Establish verification procedures to make sure corrective actions are
working: this can include checking records, observing the person doing
the monitoring, checking equipment used for monitoring
g) Set up record-keeping and documentation procedures to have a proof for
food hygiene inspectors that you are taking appropriate safety measures

Process Approach for the retail and hospitality sectors to take account of the
increased complexity of food preparation in restaurants and the need for small
businesses with limited staff numbers to balance the amount of time required for
hazard control when there are many individual food items.
The Process Approach divides the food flows into broad categories based on the
stages in the preparation of food, analyzing the hazards and placing controls on
each grouping. Operational steps can include receiving, storing, preparing,
cooking, cooling, reheating, holding, assembling and serving.

28
 The Process Approach identifies three preparation processes based on the number
of times food temperature crosses the ‘temperature danger zone’ of 41-135°F
(7.2-57.2°C).
 Process 1: Food preparation with no cook step: This covers a wide
range of foods including salads, cheeses, deli meats, raw oysters, burger
meat, steaks etc.
example: Receive → Store → Prepare → Hold → Serve
 Process 2: Food preparation for same day service: Cooked and held
hot.
example: Receive → Store → Prepare → Cook → Hold → Serve
 Process 3: Complex food preparation: Cooked in large volume for next
day service.
example: Receive → Store → Prepare → Cook → Cool → Reheat →
Hot → Hold → Serve
Identifying and controlling the hazards in each process achieves the same control
of risk factors as making a HACCP plan for each product and so achieves the
same level of safety.

B. Premises
Premises include the buildings and rooms involved in food preparation and
storage. They must be kept clean and in good condition and the design must
provide suitable space for working and maintaining hygienic practices, prevent
the build-up of dirt and mould, and provide suitable conditions for handling and
storage of food.
The premises should provide adequate:
a. Handwashing facilities and toilets for staff, separated from food
preparation areas, with soap, hot and cold running water and hygienic
drying
b. Ventilation in kitchens and toilets: it should control condensation,
temperature, odours, humidity or air-borne particles and prevent
contamination in food preparation areas
c. Lighting

29
 d. Drainage for kitchens and toilets and designed and constructed to prevent
contamination
e. Facilities for staff to change clothes, where needed
f. Storage of cleaning chemicals, disinfectants and other chemicals to
prevent contamination of food

C. Design of food preparation area

The design of rooms must allow good food hygiene practices and processes,
including protection from contamination during food preparation processes and
prevention of cross contamination. Food safety legislation has specific
requirements for the food preparation area relating to the condition and design of:
1. Floors: Floors should be constructed of a material that is easy to clean
and safe to walk on and maintained in sound condition
2. Walls: Walls should be made of durable impervious materials that are
washable, non-toxic, easy to clean and maintain
3. Ceilings: Ceilings and overhead fittings (lighting, piping, cabling) should
be designed to prevent the accumulation of dirt, mold, condensation and
risk of contamination
4. Windows: Windows must be constructed to prevent dirt accumulation
and have insect screens where necessary
5. Doors: Doors should be easy to clean and constructed of non-absorbent
material
6. Surfaces: Surfaces should be made of smooth, washable, non-toxic,
corrosion resistant material, and maintained in a good condition
7. Washing facilities for equipment and food: These must be adequate for
washing food and utensils and have hot and cold water

D. Equipment
All equipment that comes into contact with food must be made of appropriate
materials, kept in good condition, cleaned effectively, and fitted appropriately to
allow cleaning around it.

30
E. Water Supply
1. Water that is used as a food ingredient or comes into contact with food for
cleaning, heating, steaming, cooling must be of drinking quality
2. Ice that may come into contact with food or drink, must be made with potable
water and must be produced, handled and stored hygienically
3. The steam that comes into contact with food must not contain any
contaminants that could affect food safety
4. Water that is used for non-food purposes, such as fire control, heating,
refrigeration, must be kept in isolated systems so that it cannot contaminate
food, drink, surfaces or equipment

F. Personal Hygiene
Staff working in food handling areas must keep good personal hygiene and be
aware of practices and factors that can cause contamination of food and cross
contamination. There may be a legal requirement for staff training. Personal
hygiene factors to prevent the contamination of food with bacteria, viruses or
parasites passed on by staff include:
1. Wear suitable hygienic clothing, including gloves, hair covering,
footwear, where necessary
2. Prevent contamination of ready-to-eat foods from cutting boards, utensils,
clothing, raw meat or eggs
3. Do not touch ready-to-eat foods with bare hands
4. Cover hair
5. Do not wear watches or jewellery
6. Do not smoke, spit, sneeze, touch face or hair, or eat food, while handling
food
7. Wash hands, especially after handling raw meat, before and after wearing
gloves, going to the toilet, handling waste, after cleaning, blowing your
nose, and after touching phones, light switches, door handles or money
8. Dry hands using a disposable towel
9. Do not work in a food handling area if ill with diarrhea, vomiting,
infectious disease or have open wounds or skin infections

31
G. Food
All raw materials, ingredients or material used in processing products must be
safe. It must not be contaminated with anything that would make the final
product unfit for human consumption.
Food should be handled carefully in different stages like storing, processing, and
distribution system in order to avoid contamination.

H. Cross-contamination
Cross-contamination is the transfer of harmful bacteria or viruses onto food from
contaminated surfaces, hands, equipment or other food such as raw meat.
How to prevent the cross-contamination of food:
1. Wash hands thoroughly after touching raw meat, especially poultry, and
unwashed raw vegetables
2. Wash hands thoroughly after going to the toilet or touching pets
3. Do not let raw meat and unwashed raw vegetables touch other foods
4. Cover raw meat in a fridge so it cannot touch other foods and store below
other foods to prevent blood drips from contaminating them
5. Do not prepare ready-to-eat foods using a chopping board or utensils that
have been used to prepare raw meat or raw vegetables, especially root
vegetables and leeks that may contain soil
6. Use disposable cloths for wiping and cleaning up spills. Change cotton
cloths often and wash in a hot cycle to clean them thoroughly
7. Do not prepare food if you are ill with vomiting or diarrhea
8. Clean utensils and work surfaces with detergent and hot water. Those that
come into contact with raw meat, unwashed vegetables and soil from
vegetables need a thorough cleaning and sterilizing. Use separate
chopping boards and utensils for preparing raw meats and other foods

32
 I. Temperature

The temperature of food and the time taken to reach it may be specified for the
various stages of preparation. This can include, for example, storage before
preparation, storage and display after preparation, when food is served hot, when
food is served cold after cooking, and when reheating food.

J. Defrosting

Defrosting has risks of bacterial growth and development of toxins while food is
warming up and during storage afterwards. Some foods such as meat give off
liquids when defrosting that can drip onto and contaminate other food and
surfaces. It is important to follow the guidelines for the control of temperature at
each stage.

K. Packaging

The materials used for packaging and wrapping must be stored in a way that
prevents contamination and is suitable for coming into contact with food. The
procedures for wrapping and packaging must ensure that there is no
contamination of the food.

Food Safety and Corona Virus Pandemic

Corona virus pandemic has drastically upended the daily life style of human beings and
has wide-ranging effects on the entire sector of society. The food industry is also
susceptible and substantially harmed by the influence of intensive effects of corona virus.
To ensure food safety and limit the spread of corona virus at food industries has become
a challenge where delicate and fresh food items are served and delivered to the
customers, which have been passed through a series of operational steps from order
taking, food receiving, preparation of food, plating and delivery to a customer. At each
step, there is a possibility of food handlers to touch the food surface or food directly and

33
if food handler is not following appropriate precautionary measures e.g. hand hygiene,
sanitation and disinfection, social distances and is touching, then it can be possible
source of corona virus spread. Since there is no evidence that food is a corona virus
transmission route but during the food operations, improper sanitization and disinfection
of key touch points, food contact, nonfood contact, equipment and cleaning tools
surfaces and close contact of food handlers with staff and customers not only can put
themselves on risk but can also be a risk for customers. Food operators should make sure
proper hand hygiene, approved sanitizers and disinfections in use. They should follow
social distancing at workstations and while interacting with customers. The business
should be vigilant to monitor the temperature of staff and incoming guests to identify if
there may any sick person to avoid from further spread of corona virus and should report
to concerned health authorities if any symptoms matching with corona virus.

To ensure the safety of food and to control the spread of corona virus at food operation
industries, following precautionary measures can be applied:

Proper hand hygiene practices should be implemented. Keeping hands frequently washed
and sanitized is the most important and critical steps to evade getting sick and to reduce
the spread of the corona virus during food service operation.

a) Food handlers should make sure to sanitize and disinfectant the key areas such as
working stations, equipment, utensils, cutting board etc. to reduce the spread of
corona virus.
b) There should be proper and timely use of disinfectants in all the area of food
service operations.
c) Social distances should be maintained at the working areas. The food handlers
and other employees should avoid close contacts.
d) The food handlers and other staffs should use appropriate Personal Protective
Equipment in the working area.
e) The temperature of the staff should be monitored before entering the hotel
premises to ensure that he/she is fit to work.

The health and wellbeing of customers are the top priority for the businesses. As the
situation develops, dine-in sections are closed and online ordering, take away and even
contactless deliveries are encouraged. To keep the business on the track and customers
safe, it is now necessary for business operators to reach out to customers through

34
websites and apps. In addition, food service business should follow the following
instruction to keep customers safe from corona virus:

a) Increase the number of hand-sanitizer dispensers at entrances and in the waiting

areas of the restaurants.
b) Always sanitize and disinfect trays, dining room tables and chairs after each use.
c) Increase the frequency of cleaning and sanitizing high-touch surfaces such as
doors, kiosks, touch screens, restrooms and more.
d) Manage the crowd and urge the customers to maintain social distance during
peak hours. It is better to put the signs.
e) Aware customers not to share food, drink or utensils particularly in the current
situation.
f) Give single-use items like napkins and condiments directly to the customer
instead of putting them in a self-service area.
g) Provide wrapped products to customers.
h) Encourage using contactless payments if possible. If food workers must handle
the money, it is important to wash hands afterward and always before handling
food.
i) The business should be vigilant to monitor the temperature of incoming guests to
identify if there may any sick person to avoid from further spread of corona virus.

It is very important to follow all the necessary precautions in order to limit the spread of
corona virus. The business should review and revise sick leave policies as needed to
support their staff to ensure they can take time off if they get ill. The staff who is ill or
become ill while at work should send back home immediately to minimize the risk of
contamination to food, customers and other staffs. It is necessary to do medical test of
the staff, if any staff has tested positive for corona virus, the food business should report
to the health care department and follow their advice.

35
2.2.2 Theoretical Background

According to Dr. Nina McGrath, Senior Manager for Food Safety (EUFIC), “The term
food safety describes all practices that are used to keep our food safe. Food safety relies
on the joint efforts of everyone involved in our food supply. All along the food chain,
farmers and producers to retailers and caterers, legislation and controls are place to
reduce the risk of contamination, and personally we each have a role to play as well.”

According to World Health Organization (WHO), “Food safety is used as scientific

discipline describing handling, preparation, and storage of food in ways that prevent
food-borne illness.”

2.2.3 Review of Previous Literature

In the report entitled, “A review on food safety and food hygiene studies in Ghana” as
carried out by Patricia Foriwaa Ababio and Pauline Lovatt.

Food safety and hygiene in Ghana was studied using desk top literature review. Food
research was highly concentrated in the capital city of the country and most research
were focus were on commercial food operations specifically street foods and
microbiological safety with limited information from institutional catering and other
forms of food hazards. The media currently serves as the main source for reporting of
food borne diseases. Food establishments and other sources contributing to food borne
diseases included restaurants, food joints, food vendors, schools and individual homes.
Limited use of prerequisites measures and food safety management systems was
identified. Recommendations on regulating the General Hygiene Principals,
implementation of HACCP to strengthen the food sector, regular food safety and hygiene
workshops and training for food handlers that commensurate with their roles were made.

Suggestions:

From the qualitative analysis, it was determined that food safety and hygiene should be
maintained to avoid food borne illness. The practices such as good food hygiene and
cleanliness of kitchen should be emphasized during training. Food safety management
based on HACCP principals should be applicable in the commercial food operations.

36
Conclusion

In summary, good hygiene principals need to be regulated and enforced. There is the
need for the introduction of standards, development of food safety management systems
that are suitable for the locality with continuous and intensive workshops for food
handlers. Small and Medium size enterprises require government’s special intervention
in form of sponsored training, publicity and other means of awareness creation. There is
also the need for increased public awareness on good hygiene and food safety practices
that consumers should look out for apart from aesthetic attributes. This will increase
demand for quality and safe food, a driving force that has pushed food safety and quality
systems up in developed countries. Every nation has regulations that are supposed to
protect its people against unsafe practices in food production, and the existing needs to
be equipped to enhance control.

2.2.4 Research Gap

Unlike the above literature reviews of the other author, the intern report as well as
findings is focused on development of food safety management system in the
commercial food operations. The study on kitchen staff hygiene practices, food hygiene
knowledge, food microbiological quality and safety of institutional meals including
schools and hospitals. The food hazards including food allergens and sufferers in the
population in addition to microbiology with decision on effective control measures for
food processing and handling. The food poisoning and other forms of food borne
diseases; the causative and vehicles of transmission studies and controls are necessary in
the country.

37
2.2.5 Conceptual Framework

A conceptual model is a representation of system or concepts that help people understand

the main subject of the model. So, it is model formed after generalizing various sets of
concepts. It makes learning much easier.

Organization
Commitment and
Regulations

General Hygiene Specific Safe

Practices Handling

To keep food
safe

Fig.: Framework to keep food safe.

2.2.6 Chapter Summary

According to the study, good food hygiene ensures that food prepared for customers is
safe to eat. It prevents harmful micro-organism that can cause serious illness from
contaminating food, prevents cross contamination, enables business to comply with the
law, and protects the reputation of the business.

Personal hygiene is one of the most important food safety regulations in the hotel
industry. Personal hygiene as a food safety regulation in the hotels does not only govern
hand washing but also the covering of hair and cuts of the body, wearing clean clothes to

38
work and covering the mouth and nose when sneezing or coughing and then washing
hands again.

Cleaning and disinfecting food preparation areas and items used in preparing food are
very important to the food safety standards of a hotel or another food service industry.
items such as preparation tables, stoves, ovens, knives, stirring utensils, grinding
machines, and juicing machines all must be cleaned and disinfected to prevent bacteria
from growing in or on the items and potentially causing food poisoning.

Making food safe in the hotels does not simply mean using cleanliness when handling
food or objects that will come into contact with the food. Food pests such as
cockroaches, flies and rodents can contaminate any foods that they come into contact
with. Annual or more frequent visits from pest control services will help to prevent such
problems and keep the food service sector of the hotel at the top quality.

In order for food safety to be at high standards in hotels, the cooks preparing the food
must learn the proper means of preparing dishes. Cooks are required to throw away any
expired foods, even if they are only a day past expiration date, and any foods that touch
the floor or come into contact with a dirty surface. Cooks are also required to cook food
thoroughly unless otherwise directed by the person who is requesting the food item.

The Health Department of the country in which the hotel is seated reserves the right to
make surprise visits to the hotel or other food service business in order to ensure that the
hotel staff is observing proper food safety procedures. It is important that all standards be
met or the food service sector of the hotel could be shut down, causing the hotel to lose a
significant amount of revenue.

39
 CHAPTER THREE

2.3.1 Research Design

This Research Design is the study about the topic “Food Safety applied in Hotel
Industry”. This study was been held during the internship program for the time span of
six months. It was carried out in Santhiya Koh Yao Yai Resort and Spa.

Descriptive research analysis its participant in a more detailed and accurate manner. This
research used observational data by viewing the work of my colleagues in food safety at
work. Unstructured interview was used by an intern with key employees for collecting
the information.

Also, use of case study and qualitative method of data collection has been performed.
Many published materials like: brochures, pamphlets, websites, etc. were used to
collection and prepare the information.

2.3.2 Data Collection Procedure

The intern used both primary data collection method and secondary data collection
method for collecting data and information.

Primary data collection method:

Constructed participatory approach was used during my survey on topic ‘Food Safety
applied in hotel industry’ to know about smooth operation of the hotel. Various data is
collected such as the total number of employees, number of employees working in each
shift and hiring procedures including other useful information needed to know about the
management of staffs in the hotel.

Secondary data collection method:

Hotels official website is used i.e. (https://www.santhiya.com/kohyaoyai/) and

newsletters, leaflets, new releases, brochures, websites and various other documents
were used to collect information.

40
2.3.3. Data Analysis Procedure

Qualitative data is the range of processes and procedures where we move from the
qualitative data that have been collected in to some form of explanation, understanding
or interpretation of the people and situation we are investigating. Qualitative data
analysis is usually based on an interpretative philosophy.

Narrative and participatory data analysis procedure is used by researcher for collecting
various data required to complete his report. Narrative data analysis is the procedure of
the story telling of the person experience and the way of work they perform and
participatory data analysis means participating within an organization and performing the
related task need to collect required information.

2.3.4 Ethical Consideration

We applied directly for intern with the help of our friends. Our college Little Angel’
college of management (LACM) and Kathmandu University (KU) assigned an internship
program as a part of Bachelors’ Degree in Hospitality and Tourism Management
(BHTM). The intern is provided with No Objection Certificate (NOC) from Ministry of
Education (MOE). Memorandum of understanding (MOU) was signed between Little
Angels’ College of Management and Santhiya Koh Yao Yai Resort & Spa for our
internship program. We applied for the education visa for three months from Thai
Embassy.HR manager helped us to extend visa for three months more. The Santhiya Koh
Yao Yai Resort & Spa issued work permit card to us. It was a legal document that was
with us and got cancelled right before we exited Thailand after the completion of our
internship. If we were to undergo any disciplinary charges, then serious action would
take place which might also result in the dismissal of our internship program.

41
 CHAPTER FOUR

2.4.1. Major Findings

Food safety is important for the smooth operation of the hotel industry. The importance
of making sure that the food served is not contaminated with potentially harmful
bacteria, parasites, viruses, toxins and chemicals. Food can become contaminated at any
point during production, distribution, and preparation. Everyone along the production
chain, from producer to consumer, has a role to play to ensure the food consumed does
not cause disease.

Maintaining excellent food safety standards in the hospitality industry is a major issue
and left unchecked, it can cost companies thousands of dollars in fines. Financial
repayments aside, the damage to a company’s reputation and brand loyalty can take
years to rectify. So, it is important for the hospitality industry to maintain food safety and
hygiene not only to prevent food borne diseases but to save the business also.

The findings show that the food safety is important for the smooth operation for
hospitality industry. Food safety helps to gain customer satisfaction. Food safety is
applied in the hotel industry by the following ways:

1. Apply HACCP Principals

Hazard Analysis and Critical Control Point (HACCP) is a management system in
which food safety is addressed through the analysis and control of biological,
chemical, and physical hazards from raw material production, procurement and
handling to manufacturing, distribution and consumption of finished products.
There are seven principals of HACCP, they are:
a) Conduct a Hazard Analysis
b) Identify the Critical Control Points
c) Establish Critical Limits
d) Monitor Critical Control Points
e) Establish Corrective Action
f) Establish Verification Procedures
g) Establish a Recordkeeping System

42
2. Personal Hygiene of food handlers
As a food handler it is important to practice good personal hygiene to ensure a
safe working environment and prevent the spread of food borne illness. He/she
needs to wash hand while working with food. Health condition of food handlers
should be good while preparing food. They should wear clean clothes while
working to prevent contamination to the food.

3. Prevent Cross Contamination

Cross contamination is the transfer of harmful bacteria or viruses onto from
contaminated surface, hands, equipment or other food such as raw meat. To
prevent the cross contamination, hands should be washed before handling foods.
Separate raw and cooked product before refrigeration. Clean utensils and work
surfaces with detergent and hot water before preparing food.

4. Applying Pest Control

Pest control is important because pests can carry harmful bacteria that can
contaminate foods. This can cause illness or spoil food. Pests can also cause
financial damage to food business and affect their reputation. So, it is necessary
to make pest checks more frequent at least every three months. There should be
pest proof premises. The equipment, surfaces or utensils that pest may have been
in contact with should be washed, disinfected, and dried properly before
preparation of food.

5. Purchase raw materials from trustable supplier

The raw materials should be purchased from reputable suppliers who maintain
high food safety standards. The visit should be made to ensure that their own
procedures are satisfactory and insist that delivery drivers wear clean overalls,
especially where they are dealing with foodstuffs that are not fully wrapped for
examples vegetables and fruits. Carry out checks before purchasing or take
delivery of food procedure. If it is not delivered at the right temperature, or if the
packaging is damaged, dirty or shows evidence of pest attack; that should not be
accepted.

43
Food safety and hygiene should be applied to the hotel industry for protecting their
customers from food borne diseases. Food may get contaminated at any point from
preparation to final consumption. So, the food handlers should be aware to keep the food
safe from getting contaminated which may cause food borne illness while consuming
them. The food should be cooked properly and the temperature should be maintained so
that the bacteria cannot grow in the food and cause harm. So, food safety is necessary in
the hotel industry for the prevention of food borne diseases and builds good reputation of
the hotel.

2.4.2 Case Study: Nile Cruises, Egypt

In 1998 a cruise along the River Nile was a popular choice for British holidaymakers.
However, almost 50 per cent of them suffered food or water-related illnesses. As a result,
the boats gained a reputation for being floating hospitals – which did not enhance their
desirability as a holiday destination.

The Nile Cruise Association realized they had to act and employed the services of a
specialist food safety company to implement a HACCP system. The system was based
on stringent World Health Organization (WHO) guidelines and its primary aim was to
ensure that the cruise boats comply with internationally recognized food hygiene
standards and so minimize the risk of tourists becoming ill.

The system reviews all aspects of the operation from staff training to kitchen design and
how to handle, store, cook, present and get rid of waste food in as safe a manner as
possible. Changes were made to water purification equipment to ensure that Nile water
was not the source of infection when washing vegetables and fruit. The correct use of
refrigeration and the correct monitoring of equipment were also vital to prevent
infection.

The system has also been adopted by several members of the Egyptian Hotel
Association. Boats and hotels are audited on a monthly basis and, after the 250-points
audit, the manager receives a score and a report on each aspect of the operation in order
to continuously improve standards. As a result, illness rates have fallen to very low

44
levels on the boats and in the hotels that have incorporated the system, which has been
extended to cover legionella and swimming pool safety and, even more
recently, environmental issues.

This work has helped to bring about a continuously improving standard, which in turn
has contributed to an increase in the number of tourists. British tourist arrivals in 2004
were up 163 per cent on the previous year.

2.4.3 SWOT Analysis

The following is the SWOT analysis represents the food safety policy of Thailand.

45
Strengths
a) Strong public relations
strategies, good image of FDA
b) Public Health Ministry have
network in all provinces may
help strengthen food recall
policy
c) Food safety is the country
policy since 2003
d) Put HACCP as preventive
measures
e) Well educated personnel
(Pharmacist, Food Chemist)
Opportunity
a) Revision of Food Act which
creates more food recall
training
b) Asian single window policy
may increase in exchange
information of hazardous
product between Asian
country
46
Weakness
a) Less cooperation between
organization
b) Food Act not mentioned
c) Low effective recall plan and
management
d) Less technology due to
limited of potential IT
personnel
e) More workload due to less
personnel.
Threats
a) Political problem, changing
government policy
b) Always changing key
executive person due to
political problem
c) FTA policy increase
workload, economic problem
effect to budget
 CHAPTER FIVE

2.5.1 Discussion

It was observed that the food safety was applied very well in all the restaurant outlets of
Santhiya Koh Yao Yai Resort & Spa. It was observed that food safety was one of the
important subject matter to prevent food borne illness, protect customer’s health and the
reputation of the hotel.

The staffs were aware about the food safety. They were trained well about the
temperature where the bacterial growth has minimum effect in the food. They store raw
material in perfect temperature where there is less possibility of bacterial growth. They
cook food in perfect temperature and the temperature should be maintained until the final
consumption. They know how to store raw material which makes longer life span of the
product. They were aware about the cross contamination. Raw meat and vegetables were
stored in different refrigerator. They clean preparation area every time after making each
dish. Before closing the restaurant, they had to deep clean the kitchen which prevents the
bacterial growth. They were aware about the personal hygiene. They wear proper and
clean uniform. Clean utensils and equipment were used to prepare the dish.

However, it was a resort located in tropical forest there was high chance of food
contamination due to the pests. It was hard to minimize the pests. But the hotel uses
various methods to minimize the pests. They use various pest control mechanisms to
prevent the pests. The waste products were disposed in time which prevents bacterial
growth and helps to minimize the pests. The working area was made in such a way that
helps to minimize the pests. So, the resort was concerned about the food safety for the
customer’s health as it follows HACCP Principals.

47
2.5.2 Recommendations

As a trainee in Santhiya Koh Yao Yai Resort & Spa, Thailand; there are suggestions that
can be beneficial for the hotel’s kitchen department. It would be better if the
communication was smooth while working. Language was one of the major drawbacks
in this hotel. As there were more Thai staffs who could not understand English, it would
be a problem communicating with them.

In buffet area, the staff had to deal with the guests. At that time, it was very hard for Thai
staff to communicate with guest. Even the higher authority in the kitchen department had
problem communicating with guest. So, they should train the staff in such a way that
language would not be a barrier for communicating.

There should be motivated staff for the better performance which can lead for the
success of the business. So, the staff should get some rewards or benefits for the good
work from the business to get the motivation.

There should be revision in the menu, so that the staff will use new ideas for creating
dishes. The same menu for the longer time kills the creativeness in the staff. So, the
menu should be revised time and again.

2.5.3 Implication

The study on Food Safety Applied in Hotel Industry concludes that food safety is
necessary for the hotel industry for the smooth operation of the business as it prevents
food borne illness and helps business to gain reputation. Food safety must be practiced
for better hygiene of the guest. The staff should be trained with proper guidance and they
should be motivated.

48
2.5.4 Conclusion

In the internship period in Santhiya Koh Yao Yai, Thailand, it has helped a lot in gaining
knowledge as well as work experience. Due to work exposure it has helped a lot in
learning of the cross-culture cuisine. I got chance to learn about Thai and International
cuisine. Working in the real case scenario has helped to increase abilities to make
different cuisine like Thai and international, more efficiently than before.

It has helped us to understand about the importance of food safety in the hotel industry
and how the hotel industry prevents food borne illness and the reputation of the hotel.
The importance of food safety helps to gain costumers satisfaction.

REFLECTION OF INTERNSHIP

In the period of six months internship in Santhiya Koh Yao Yai Resort & Spa, it
provided me valuable experiences and opportunities to work with really talented people
of the industry which benefited me with the exposure and knowledge. The internship was
a platform to understand and analyze the hospitality industry is more depth. It helped me
to apply the theory knowledge I have learned at University into real work as well as to
enhance my skills of cooking food and personality development to some extent.

During, my four years study in Hospitality and Tourism Management in Little Angels’
College of Management, I got the chance to gain valuable knowledge of various areas of
hotels like kitchen, food & beverage, front office, housekeeping etc. Besides that, the
course included some other important subjects like marketing, finance, psychology,
sociology, economics, travel and tourism, etc. The theoretical knowledge of these
subjects had prepared me to explore my interests in real world during my internship.
Before enrolling in internship, I had some expectations and objectives from the
internship. They were as follows:

a) To bridge gap between my academic learning and my practical skills needed in

the industry.
b) To experience the hotel industry more closely and understand the operation.
c) Exploring my strengths and weakness to work in the industry.
d) Preparing myself for the job in which I have interest and capabilities.

49
 e) To work in an organization where I can make myself globally competitive in near
future.

It was nice and memorable experience working in Santhiya Koh Yao Yai Resort & Spa
as an intern. During our internship the intern are placed in different departments. I chose
to work in kitchen department. Completion of the internship gives me the following
reflections which I believe actually have prepared me for my career in this industry.

Academic learning- the knowledge learned in the classroom to the work environment;

Career development- developing knowledge of a position in order to pursue a particular

interest or career option;

Skill development- gaining and understanding of the technical skills, communication

skills and knowledge required in the workplace;

Personal development- gaining decision making and critical thinking skills as well as
increase confidence and self-esteem.

50
 References

FSA. Food Hygiene. A Guide for Businesses. Food Standards Agency, 2013. (link)

FDA. Food Code 2013. Food and Drug Agency, 2013. Report number PB2013-110462.

ISBN 978-1-935239-02-4. (link)

Food Standards Australia New Zealand. Food Standards Code. (link)

Santhiya Koh Yao Yai Resort & Spa (https://www.santhiya.com/kohyaoyai/)

Shahbaz, Muhammad & Bilal, Muhammad & Moiz, Abdul & Zubair, Shagufta & Iqbal,

Hafiz. (2020). Food Safety and COVID-19: Precautionary Measures to Limit the

Spread of Coronavirus at Food Service and Retail Sector. Journal of Pure and

Applied Microbiology. 14. 10.22207/JPAM.14.SPL1.12.

Uyttendaele, Mieke & Franz, Eelco & Schlüter, Oliver. (2015). Food Safety, a Global

Challenge. International Journal of Environmental Research and Public Health.

13. 67. 10.3390/ijerph13010067.

World Health Organization (WHO) (www.who.org)

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