The Impact of Technical Aspects of Kitchen Equipment Selection On The Occupational Safety of Hotel Sector Employees

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"The Impact of Technical Aspects of Kitchen Equipment Selection on the

Occupational Safety of Hotel Sector Employees"
Thesis · April 2022
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“The Impact of Technical Aspects of Kitchen Equipment Selection
on the Occupational Safety of Hotel Sector Employees”
A thesis submitted in partial fulfilment of the requirements of master degree
in hotel management from the hotel‘s studies management
BY
Nasser Ahmed Nayl Mohammed
Bachelor of Hotel Management 2000,
Fayoum Faculty of Tourism,
Fayoum University
Supervised By
Dr. Dr.
Magdy Abdul Aleem Abd Alatti Mayouf Omar El Sayed Ahmed Qoura
Associate Professor of Hotel Department Associate Professor of Hotel Department
Faculty of Tourism and Hotels Faculty of Tourism and Hotels
Fayoum University Fayoum University
1443/2022
‫الرِح ِ‬
‫يم‬ ‫بِ ْس ِم اللَّ ِـه َّ‬
‫الر ْح َمـٰ ِن َّ‬
‫‪َ ‬وقُ ِل ْاع َملُوا فَ َسيَ َرى اللَّهُ َع َملَ ُك ْم َوَر ُسولُهُ َوالْ ُم ْؤِمنُو َن َو َستُ َرُّدو َن إِ َ َٰل‬
‫َّه َاد ِة فَيُنَبِّئُ ُكم ِِبَا ُكنتُ ْم تَ ْع َملُو َن‪‬‬

‫الش‬‫و‬ ‫ِ‬
‫ب‬ ‫ي‬ ‫غ‬‫ل‬
‫ْ‬ ‫ا‬ ‫عِ‬
‫اِل‬
‫َ َْ َ َ‬
‫صدق اهلل العظيم‬

‫سورة التوبة اآلية ‪501‬‬
ACKNOWLEDGEMENT
I thank God for providing me with the strength and patience enough
to complete my dissertation.
I would like to express my honest appreciation for Professor Dr.

Mohammed Abd Elwahab Morsi. And Professor Dr. Ashraf Abdelmaboud,
Dean of Fayoum University's Faculty of Tourism and Hotels.
I'd like to thank the members of the supervisory committee for their
time and effort.
- Dr. Magdy Abdoulaleem Abd Alatti, Assistant Professor of Hotel

Management, for being so supportive of my study by sharing his knowledge
and patience.
- Dr. Omar El Sayed Ahmed Qoura, Assistant Professor of Hotel
Management, for being an inspiration to me and for his unwavering support
as well as his great attention to detail.
- Also, a great thanks to Dr. Mohammed Sheded, Head of the Hotel Studies
Department, and Dr. Mohammed Abu Shouk, Assistant Professor of Hotel,
for assisting me through my thesis.
- I'd like to express my heartfelt gratitude to my colleague, Mr. Mohamed
Youssef Hajjaj of the Ministry of Tourism, for his assistance and support in
disseminating the questionnaire. I also want to express my gratitude to the
hotel managers and the F&B Department staff.
Finally, I'd want to express my gratitude to everyone who helped me out

with advice, encouragement, and knowledge.
Dedication
This humble work is dedicated to my parents, beloved wife, and
children (Nada, Ahmed, Mohammed, and Norhan) for their efforts,
providing me time, and supporting me during my studies.

Table of Content
Table of Content
Title Page no
List of tables VI
List of Figures VIII
List of Abbreviations IX
Abstract I
CHAPTER ONE (INTRODUCTION)
1.1 The Problem of the study 5
1.2 The Study's Objectives 6
1.3 Study Hypotheses 6
1.4 The importance of the Study 7
1.5 Research Methodology 7
1.6 Study Limitation 9
1.7 Study Outline: 9
CHAPTER TWO (Literature Review)
INTERODUCTION 12
2.1 Kitchen Design and Planning 12
2.1.1 Kitchen Shapes. 13
2.1.2 Kitchen layout considerations. 14
2.2 Technical Aspect of Kitchen Equipment 15
2.2.1 Kitchen and Foodservice Equipment. 15
2.2.2 Equipment Selection Variables. 16
I
Table of Content
Title Page no
2.2.3 The Specification (Technical Aspect) 17
2.2.4 Equipment specification sources. 19
2.2.5 The major certifying agencies of kitchen equipment

19
specification.
2.2.6 Equipment manufacturing materials. 21
2.2.7 The technical aspect of the equipment specification should

27
include.
2.2.8 The Emergence of Occupational Safety and Health (OSH) 31
2.8.1 The Importance of Occupational Safety and Health (OSH) 33
2.8.2 Occupational Health and Safety 33
2.8.3 Occupational Safety and Health (OSH) IN Food Service

34
Industry
2.8.4 What type of injuries effect on kitchen workers? 34
2.8.5 To make a safe kitchen work environment. 36
2.8.6 The benefits from Preventing injuries. 37
2.8.7 How to manage Health and safety factors that may causes injures in
37
the kitchen.
Chapter three Methods
Introduction. 43
3.1 Study problem definition. 44
3.2 Study philosophy. 45
3.3 Study Approach. 45
II
Table of Content
Title Page no
3.4 Study methods. 46
3.5 Study Strategies. 46
3.6 Surveys/questionnaires. 47
3.7 Questionnaire Design. 48
3.8 Research time horizons. 54
3.9 Secondary Research. 54
Chapter four (Results and Discussion)
4.1 introduction. 56
4.2- Response Rate. 56
4.3 Validity and Reliability. 57
4.4 Descriptive analysis. 58
4.4.1 Respondents' profile. 58
4.4.2 The availability of technical aspects of kitchen equipment in

61
hotels.
4.4.3 Implementation of occupational safety practices in hotels. 65
4.4.4 Accident occurrences in the hotel‘s kitchen. 68
4.5. Testing the hypothesis 71
4.5.1 (correlation) between practice to avoid accidents in the kitchen

71
and occupational health and safety (accident).
4.6 Discussion of findings. 86
4.7 Summary of results and discussion. 88
III
Table of Content
Title Page no
Chapter five (Conclusion and Recommendations)
Introduction 90
5.1 Conclusion 90
5.2 Recommendation. 91
5.3 limitation and future research 95
References 96
APPENDICES 104
Arabic summary 1-11
IV
List of Tables
LIST OF TABLES
TABLE NO. NAME OF TABLE PAGE NO.
Table 1 Questionnaire statement 49
Table 2 Response Rate 57
Table 3 Validity and Reliability 57
Table 4 Statistics of study‘s constructs Item-Total 58

Statistics
Table 5 The availability of technical aspect 61
Table 6 The difference of the availability of tech- aspects 64

between 5&4 star hotels
Table 7 Implementation of Practices to avoid accident‘s 65
Table 8 The difference between Implementation 68

of occupational safety practices in four five- star
hotels
Table 9 Accident‘s mean in hotel kitchen 68
Table 10 The difference between Accident occurrences in 70

four &five- star hotels.
Table 11 Correlation between technical aspect of kitchen 71

equipment and accident‘s
Table 12 Bivariate correlation between technical aspects 72

and accident‘s
Table 13 T.TEST, difference between four & five- star 77

hotels of technical aspects.
Table 14 Regression Between technical aspect and 77
V
List of Tables
TABLE NO. NAME OF TABLE PAGE NO.
occupational safety
Table 15 Regression (ANOVA) between technical aspects 78

and occupational safety
Table 16 Regression coefficients of technical aspect 78
Table 17 Correlation between practices and accidents 78
Table 18 Bivariate correlation between practices and 79

accident‘s
Table 19 T.TEST, difference between four & five- star 81

hotels in practices.
Table 20 Regression between practices and accidents 82
Table 21 Regression (ANOVA) between practices and 82

accidents
Table 22 Regression Coefficient‘s of practices 82
Table 23 Regression between technical aspects and 83

practices with accidents
Table 24 Regression (ANONA) between tech-aspects, 83

practices and accident‘s
Table 25 Regression Coefficients of technical aspects and 84

practices
Table 26 T-Test, difference between technical aspects, 84

practices and accidents
VI
List of Figures
LIST OF FIGURES
NO. NAME OF FIGUER PAGE NO.
Figure 1 the research "onion" 44
Figure 2 Response Rate 56
Figure 3 Respondents Gender 59
Figure 4 Respondents Age 60
Figure 5 Respondents Level of Education 70
Figure 6 Respondents Rate of Experience 61
Figure 7 Study final model 88
VII
List of Abbreviation
LIST OF ABBREVIATION
TERM Abbreviation
National Sanitation Foundation NSF
Underwriters Laboratories UL
Canadian Standards Association CSA
Electric Testing Laboratories ETL
Conformitè Europèenne CE
Occupational Safety and Health OSH
International Labour Organization ILO
Occupational Safety and Health OSH
Goal Action Plan GAP
World Health Organization WHO
VIII
Abstract
Abstract
A large number of studies and research have been conducted in various
countries on accidents that occur in hotel kitchens and have an impact on the
kitchen staff's occupational health and safety. But the researcher found that there
is a lack of studies in Egypt of the technical aspects of kitchen equipment and
the injuries that result. So this study came to "identify the technical aspects of
the kitchen equipment, as well as the practices that hotel owners should apply in
order to decrease or avoid accidents that may happen to the hotel kitchen staff".
The researchers used the deductive method in testing the study hypothesis.
Quantitative data was collected via a questionnaire form distributed on the
hotels‘ kitchen staff at Greater Cairo's five-star and four-star hotels; a total
number of 250 questionnaires were distributed, 55 of which were rejected, and
only 195 was valid questionnaires with a response rate of 78 %. The results of
this study revealed that the technical aspects of kitchen equipment have an
significant impact on occupational health and safety; as the technical aspects of
kitchen equipment can explain 36.6 % of the accidents occurrence in kitchens.
And according to a regression analysis of the impact of kitchen practices on
occupational health and safety, the study identified some kitchen practices
which are responsible for 36.4 % of the avoidance of accidents in kitchens. It
was also found that both the availability of technical aspects of kitchen
equipment and practices used to avoid kitchen accidents Explain 40% of
accident prevention. The study concludes that there were no variations in the
impact of technical aspects of kitchen equipment and practices on occupational
safety between five- and four-star hotels. It also identified a number of technical
aspects in kitchen equipment and sanitary practices that can really impact the
occupational health and safety of hotels‘ kitchen staff.
1
Abstract
This study contributes to reducing or avoiding the incidence of accidents

in hotel kitchens by maintaining the existence of specific technical specifications
for kitchen equipment. As well as applying practices that can decrease accidents
according to the study results. There are several limitations to this study that
should be taken into account when conducting future research. One of the
study's limitations is that the participants are from four- and five-star hotels in
Greater Cairo, another limitation is there are many other factors that may impact
the kitchen staff's health and safety that may be investigated in other studies.
Key Words: kitchen equipment, technical aspects, occupational safety,

practices, accidents.
2
CHAPTER ONE
INTRODUCTION
Chapter One Introduction
Introduction
Innovation in foodservice technology offers differentiation and cost
leadership. At present, the innovations will be in equipment design and layout,
packaging, and service techniques. This justifies investments in research in
foodservice technology and highlights the importance of technical competencies
for a food service professional (Rodgers, 2007). Modern cooking and food
processing equipment has an extraordinary capacity to burn, cut, smash, mangle,
and amputate parts of the human body. This may sound like inspiring healthy
respect for the importance of proper safety and operating procedures. Never use
a piece of equipment until you are thoroughly familiar with its operation,
technical aspects, and all its features. You must also learn how to tell when a
machine is not operating correctly (Role et al., 2013).
A kitchen is the most common and enclosed region for the selection,
mixing, sorting, and cooking of food ingredients by different methods of
cooking. Simply, a kitchen is a place where meals are prepared (Walker, 2021).
A busy kitchen can be a dangerous place indeed, with many hazards including
sharp edges, heat and open flames, oils and acids, and a fast-paced working
environment. Therefore, you must maintain a high degree of hazard awareness,
adherence to safety procedures, cooperation, and communication with your
fellow staff to prevent injuries (Bates et al., 2015) Technical aspects
(specifications) refer to the technical specifications that must be included in
kitchen equipment in order to protect staff health and safety while decreasing or
preventing accidents. Occupational safety and health are two of the most
important factors for any employee‘s motivation and retention in an
organization. Health and safety are important in the workplace for legal, moral,
and psychological reasons. Staffs have a legal right to work in a safe and healthy
environment. Yet it is seen that service industries have limited knowledge
regarding health and safety. For the success of organizations, providing staff
4
with a sound psychological mind is very critical. This affects staff morale,
quality of work, and production. A safe workplace reduces accidents, improves
employee relations, and facilitates employee commitment to quality work.
Employees even have a right to work in a very safe setting that's free from
hazards. Restaurants that fail to provide this safe setting for their guests or staffs
are often sued and might lose their sensible reputations and also giant amounts
of cash (Anil Kumar, 2008).
1.1 The Problem of the study

Various studies and research on injuries that occur in hotel kitchens and
have an impact on the occupational health and safety of kitchen employees have
been undertaken in many countries, according to the literature and previous
studies such as:
- CHERONO, (2011) "Occupational Accidents at Hotels in Eldoret, Kenya,"

Astudy about accidents at hotels in Eldoret, Kenya.
- Young et al., (2018) ―Questionnaire Survey of Accidents Occurred in

Kitchens for Identification of Risk Factors and Preventing Measures‖
published study In Korea about accidents that occur in kitchens for
employees and how to protect them.
These studies indicated that there are many factors that contribute to
injuries, particularly in hotel kitchens, and the technical aspects of kitchen
equipment are among the most important factors that have a significant impact
in avoiding such injuries.
Therefore, this study aims to "identify the technical aspects of kitchen

equipment that must be considered when purchasing equipment and the
occupational health and safety practices that hotel owners must apply to reduce
or prevent accidents affecting hotel kitchen staff."
5
1.2 The Study's Objectives:

This study aims to "identify the technical aspects of kitchen equipment
that must be considered when purchasing equipment and the occupational health
and safety practices that hotel owners must apply to reduce or prevent accidents
affecting hotel kitchen staff.
This objective can be achieved by achieving the following sub-objectives:
 Identify technical aspects of kitchen equipment and practices that may affect
the health and safety of kitchen staff in hotel.
 Measuring the availability of technical aspects of kitchen equipment and the
extent to which practices are applied in the hotel.
 Investigate the impact of the technical aspects of kitchen equipment and
practices applied in the kitchen on the occupational health and safety of
kitchen staff in hotel.
1.3 Study Hypotheses:
The following hypotheses will be tested in this study:
H1: Technical aspects of kitchen equipment have an impact on kitchen staff's

occupational health and safety.
H2: practices applied in hotels‘ kitchens have an impact on kitchen staff's

H3: Technical aspects of kitchen equipment and practices have an impact on

kitchen staff's occupational health and safety.
H4: The impact of technical aspects of kitchen equipment and practices on the
occupational health and safety of kitchen staff are different in five- and four-star
hotels.
6
1.4 The importance of the Study:

- Practical Importance: this study has practical importance, as it defines the
technical aspects that must be available in kitchen equipment, as well as the
occupational health and safety practises that must be followed to protect the
kitchen staff from accidents.
- Academic Importance: the study covers the lack of research on the

technical aspects of kitchen equipment and its impact on the occupational
health and safety of kitchen staff in Egyptian hotels, which may open more
future researches in this field.
1.5 Research Methodology:

- The researcher used the deductive approach, because it is mainly concerned
with developing and testing hypotheses, by employing hypotheses to explain
the causal links between variables using quantitative methods, while taking
into account that the sample size is sufficient to allow the generalization of
statistical results.
- The quantitative research method represented in a questionnaire form that

was used collect data, as it is a more effective means in terms of easy access
to individuals during the current conditions of the Corona virus and it do not
need the data of sample members, which makes them, feel comfortable to
answer the questionnaire.
A - Study population:
This study targets staff in the kitchen department in five-star and four-
star hotels in Greater Cairo, which are 28 five-star hotels and 22 four-star hotels
according to (EHA, 2020).
7
B- Sample size:
The study relied on the Convenience Sampling due to the difficulty of

communicating with hotel staff during the period of Corona, and the number of
hotels that agreed to participate in the study was only 20 hotels, 250
questionnaire forms were distributed, and the number of valid forms after
reviewing and avoiding incomplete forms were 195 questionnaires.
The hotels where the questionnaire was distributed
NO HOTEL NAME CATEGORY

1 ALNABILA HOTEL 4 STAR
2 ALMASA HOTEL,NASR CITY 4 STAR
3 SWISS INN PYRAMIDS GOLF 4 STAR
4 HILTON PYRAMIDS GOLF 5 STAR
5 NOVOTEL CAIRO 6TH OF OCTOBER 4 STAR
6 THE OASIS HOTEL PYRAMIDS 4 STAR
7 SAFIR HOTEL CAIRO EGYPT 5 STAR
8 SOFITEL CAIRO NILE EL GEZIRAH 5 STAR
9 MÖVENPICK HOTEL CAIRO 5 STAR
10 PYRAMIDS PARK RESORT CAIRO 4 STAR
11 NOVOTEL CAIRO AIRPORT HOTEL 4 STAR
12 SHAHRAZAD HOTEL 4 STAR
13 NOVOTEL CAIRO EL BORG HOTEL 4 STAR
14 INTERCONTINENTAL CAIRO SEMIRAMIS 5 STAR
15 SHERATON CAIRO HOTEL 5 STAR
16 FAIRMONT HELIOPOLIS HOTEL 5 STAR
17 GRAND NILE TOWER 5 STAR
18 STEIGENBERGER HOTEL EL TAHRIR 4 STAR
19 FOUR SEASONS HOTEL CAIRO 5 STAR
20 NILE RITZ CARLTON 5 STAR
8
1.6 Study Limitation

A) Place limitations:
The scope of this study is limited to four and five-star hotels in Greater
Cairo, which includes 22 four-star and 28 five-star hotels (EHA, 2020).
The choice of four & five-star hotels was due to the following
considerations:
 In these hotels, the kitchen equipment is state-of-the-art. Because their

competitive advantage is depending on quality, these hotels afford technical
aspects in their kitchen equipment to enhance the required quality levels.
 In addition, four- and five-star hotels are dedicated to providing technical
aspects and implementing occupational safety and health practices for their
staff, they constantly strive to provide technical aspects and implement
occupational safety and health practices for their staff.
 These hotels were selected for their ease of entry according to the
researcher's geographic location.
B) Time limitations:
The study's data was collected from September 2020 to July 2021, and it
took a long time because of the Corona virus, which has made it difficult to
allow entrance to hotels and deal with kitchen staff, particularly for hotel chains.
The problem was solved by convincing hotel food and beverage managers to
send most of the questionnaire forms to staff electronically.
1.7 Study Outline:

1- Chapter one (Introduction): includes the study aim, importance, hypotheses,
objectives, limitations and the structure of the study.
9
2- Chapter two (Review of literature): illustrates the technical aspects of

kitchen equipment and its importance and illustrates the practices should be
applied in kitchen of hotel's to prevent accident's occurrences to kitchen staff
and its impact on occupational safety of kitchen staff.
3- Chapter three (Material and Methods): discusses the study methods,
population, and techniques which were used in conducting this study and the
way of data collecting and its analysis.
4- Chapter four (Results and Discussion): shows the obtained results and
discussion throughout statistical methods that used to investigate the
hypotheses validity.
5- Chapter five (Summary and Conclusions): contains the study summary and
recommendation which the current study recommended to.
10
CHAPTER TWO
LITERATURE REVIEW
Chapter Two Literature Review
Introduction
According to (Katsigris et al., 2009) layout or design is a plan that
indicates geographical allowances, physical facilities, construction features, and
work areas with equipment located within. In such a design, work sections
should be joined together so that all essential functions in the facility can be
performed efficiently. Kitchen planning, according to(Vaughn et al., 2010) is
also useful in maintaining a continuous flow of food both within and outside the
kitchen. The purpose is to arrange the equipment so that the distance between it
and its operators is as short as possible. Planners should also specify menu- and
client-specific equipment, as well as ensure that the chef and kitchen staff have
the knowledge and skills to run the kitchen. Today‘s kitchens must concentrate
on (a) food manufacturing process rationalization, (b) cost reduction, (c) end
product quality checks, (d) production and consumer area expansion, and (e)
safe kitchen storage, transportation, and conservation. g) kitchen staff's safety
(Calado and Soares, 2012).
2.1 Kitchen Design and Planning

The most important aspect of a successful kitchen operation is its layout
and design. The layout of the kitchen design is a crucial criterion for assessing
its level of competence, efficiency, and effectiveness, the layout, and style of the
buildings should allow access for effective cleaning, and kitchen planning
includes allocating space in the kitchen based on equipment requirements,
kitchen spatial relationships, and the need to reduce traffic flows inside the
kitchen (Park et al., 2014).
An overall objective of layout planning is to minimize the number of

steps wait for staff and kitchen personnel must take (Kerr et al., 2014).
12
2.1.1 Kitchen Shapes
Reviewed literature showed that kitchens may take several shapes, which
includes:
A. One-walled Kitchen: Also referred to as a Pullman kitchen or a straight-line

kitchen, it is a kitchen designed along a single wall, and is preferred in small
studios or in loft spaces where there is a lack of space. Here, the cooking
range, sink, and refrigeration are aligned to one line along the wall (Arduser
and Brown, 2006).
B. Square Kitchen: The feasibility aspect of this kitchen is not that impressive,
as any spillage of anything in the center will make the whole kitchen
unhygienic. The working zone triangle is also not convenient to work due to
its improper and long-distance location( (Thomas et al., 2013).
C. Rectangular Kitchen: it is the most commonly used layout that allows

maximum use of space. This is very useful for kitchens with a lot of
activities in them. Such kitchens are preferred in many outlets, such as
hospitals, large restaurants, etc. Here, the working zone triangle is at its best
(Luz Yolanda Toro Suarez, 2015).
D. Parallel Kitchen or Galley Kitchen: In such kitchens, the sides of the

passageways are used for the installation of the work zone triangle, and the
center space is used as pathways or aisles. It is characterized by two walls
opposite each other, and the space between them is called a walk-through
area. This is the sleekest and lean layout of the kitchen among all the layouts
(Kinchin and O'Connor, 2011).
E. L-shaped Kitchen: The L-shaped kitchen is used primarily in small kitchen

spaces. It is used in small canteens, kiosks, and tea/coffee shops. The work-
zone triangle is effectively positioned (Kinchin and O'Connor, 2011).
13
F. U-shaped or Horseshoe Kitchen: It can be described as the most efficient,

compact, and step-by-step kitchen layout. Its doors are located at the end of
the 'U' and there is no chance of a cross-section in such a plan as workflows
from one point to another. The work-zone triangle approach capability is
also effective and efficient in this type of layout (Mattel, 2015)
2.1.2 Kitchen layout considerations.
Many sources have outlined the factors to consider while making

decisions regarding kitchen layout (Walker, 2021) These considerations
include:
1- Space allocation and task simplification movement (make sure that there is
adequate space to assemble food but no wasted space).
2- The route is open (Seats and tables fixed or built-in should not be in the way
of workflow and production)
3- Surfaces of the ground and floor (such as non-slip and easy to clean).
4- Doors (left or right hinges).
5- Sinks (easy access and not in the way).
6- Storage (adequate for goods needed and easily accessible for the staff, also
neat and orderly).
7- Mechanisms to control and run must be simple enough for non-experienced

staff to operate.
8- The distance between fixed equipment must meet circulation and access
space requirements but moveable equipment can be effectively used and
easily shifted to meet individual needs.
9- Surface heights are adjustable for the bench, table, and monitor. Handrails or
handles may be useful for many people on working surfaces or using
electricity.
14
10- The sequence of movement between pieces of equipment is required for

each menu item prepared in the work center.
11- The frequency that each item is prepared.
12- The distance travelled by the staff preparing the items.
13- The kitchen's layout success is usually decided by the people who work
there. The layout of the kitchen and its equipment can be described as the
kitchen body and the kitchen staff as the life of the kitchen.
2-2 Technical Aspects of Kitchen Equipment
2-2-1 Kitchen and Food service Equipment:
Kitchen and food service equipment is classified as commercial-only

equipment that is approved by the National Sanitation Foundation (NSF) and is
suitable for installation in a commercial kitchen setting, including but not
limited to walk-in coolers and freezers, cooling appliances, cooking appliances,
tables, sinks, shelving, food processing and preparation equipment, hoods and
related components, materials (Howard, 2004).
Moving parts, exposed blades, and nip points are the major hazards of
working with kitchen equipment (such as mixers, mincers, processors, and
slicers). Cuts, bruises, fractures, and amputations to hands can occur from
mincing or cutter plates, and rotating blades (Oakley et al., 2019).
Another important factor in food service facilities is sanitation.

Designers must recognize the requirements of the National Sanitation
Foundation and adapt them to the staff actions. The restaurant benefits from
minimizing accidents, maintaining morale, and reducing employee satisfaction
by offering a healthy working atmosphere (Salsabela and Abryanto, 2022)
15
2-2-2 Equipment Selection Variables.
The selection of kitchen equipment may seem simple or complex,

depending on your level of experience (Fraser and Lyon, 2017). But in general,
there are some variables that should be considered when selecting kitchen
equipment:
A) The menu has a major impact on equipment selection, as it is the first part of
a much larger picture. What you decide to cook and serve determines
equipment needs. When preparing a kitchen and choosing equipment, think
about the dominant menu products that will have the highest sales. Install the
cooking equipment for these goods to facilitate the preparation of these
foods elsewhere at a cooking station. (Cousins et al., 2014).
B) Operating Costs;
Penn et al (2013) indicated that hotel and restaurant managers anticipate

higher food costs and want to search for anything that will allow them to reduce
waste and operate more efficiently. Labour and energy costs often give
automated machinery a new urgency. It must be quick to use and require
minimal training.
C) Sanitation;
Gallagher et al (2001) indicated that designers must recognise the

principles of the National Sanitation Foundation and adapt them to employee
conduct. The restaurant benefits by reducing accidents, maintaining morale, and
decreasing employee turnover by offering a healthy work atmosphere. A
reduction in food-borne illnesses, improved service and an overall higher-quality
dining experience help consumers.
In addition to all the previous selection variables. (Lynn, 2009)

(Thomas et al., 2013) added that managers must ask themselves the following
questions before making any kitchen equipment acquisition:
16
1- Is this piece of equipment now required?
2- How am I going to pay for that?
3- What is the ability or size I require?

4- Do I have a potential capacity estimate?
5- Do I have enough space for this?

6- Will the kitchen staff use it easily, and how difficult is it going to be to train
them?
7- How useful are the available choices and accessories?
8- Will it be easy to read and comprehend the written materials that come with
it (equipment manual, service instructions)?
9- Are they accessible in languages other than English, if necessary? Is the

equipment I need locally available?
10- Is it locally available for quick, competent service and maintenance?
11- Are there local regulations (need for increased power ventilation, etc.) that
influence my use of this?
12- Is the purchase of a big unit better than two or more units that are smaller?
13- Should gas or electric equipment be fired?
2-2-3 Technical Aspects (Specification)

Generally, after answering the previous question, purchasers can
determine the specifications needed for the equipment that they will purchase,
but what is a specification?
Katsigris et al (2009) mentioned that specifications are concise

statements about a piece of equipment, written to explain exactly what is needed
so that potential sellers can supply exactly what you want. Commonly known as
specs or spec sheets, they can consist of a few sentences, photographs or
drawings with accompanying text, or several very detailed pages. It all depends
on who writes the specs and why.
17
St Thomas (2011) also defined a specification as a statement that

includes a detailed description or list of features of the equipment. A
specification will include all the technical details and requirements that the
purchaser has in mind for the equipment. While (Yeomans, 2020) defined it as
a ‗statement of needs‘. It describes what the customer wants to buy and
consequently, what the successful supplier is required to supply. Specifications
can be simple or complex depending on the need. The success of the
procurement outcome often relies on the Specification being a true and accurate
statement of the buyer‘s requirements.
As St Thomas (2011) mentioned generally Equipment specifications will

be:
1- Outline what is required for the equipment. It ought to determine the

minimum needs.
2- For custom, instrumentality describes to the manufacturer what options,
capabilities, or construction materials square measure required for that
instrumentality.
3- Offer a receiving document to verify correct delivery.
Yeomans (2020) Also described three basic types of specifications:
1- Descriptive specifications completely identify all the important

characteristics of the material or product.
2- Proprietary specifications identify the product by reference to a
manufacturer and model number and require the contractor to provide that
item and no other.
3- Performance specifications establish performance criteria that are relatively
independent of the specific description of the item.
18
2-2-4 Equipment specification sources:
Udaipur (2009) assured that equipment specification should be drawn

from four key sources
1- NSF, UL, ASME, AGA, EPA, health departments, and enforcement

agencies.
2- Standards by producers.
3- The attributes and roles the customer needs to execute
4- Industry expectations as expressed in the consultant's language.
2-2-5 The major certifying agencies of kitchen equipment specification:
(a) National Sanitation Foundation (NSF)
The NSF seal of approval could be a known mark of acceptance for

several pieces of apparatus. This seal assures the purchaser that the equipment
meets certain sanitation and safety standards. Manufacturers of the kitchen
equipment can write to the NSF testing laboratory to define the equipment being
built. The continued use of the seal involves continuous contact between the
manufacturer and NSF to confirm that the corporate continues to go with
improvements. (Rodgers, 2007)
NSF International is the primary agency that ensures foodservice

equipment complies with food safety and sanitation standards. Founded in 1948,
the organization acts as an authoritative clearinghouse for users, manufacturers,
and health authorities. The NSF rule most applicable to foodservice facilities is
Standard 2, but there are more than 20 detailed NSF standards. NSF
International logo is widely recognized and indicates that a particular piece of
equipment compliance (Karunanithy and Shafer, 2016)
19
(b) Underwriters Laboratories (UL)
UL Mark of approval means representative samples of the merchandise

have met nationally recognized safety standards for fire, electric shock, and
related safety hazards. To the end-user, the UL Mark is an accepted symbol of
safety certification. Currently, the UL publishes quite 700 standards for the good
thing about the whole safety community. In 1998 the UL started a sanitation
certification that is a complement to its safety testing services. Both electric and
gas-fired appliance manufacturers can obtain a separate UL sanitation
classification, which incorporates compliance with the acceptable ANSI/NSFI
standards. (Min and Hong, 2018)
(c) Canadian Standards Association (CSA)
CSA International may be a non-profit, membership-based organization

that writes equipment standards and tests products for compliance with ANSI
and international standards. Its primary goal is to make sure that appliances and
other equipment bearing its seal meet the minimum safety requirements it's
established.(Luz Yolanda Toro Suarez, 2015)
(d) Electric Testing Laboratories (ETL SEMKO)
ETL stands for Electric Testing Laboratories, a competitor or alternative

to UL. The organization's SEMKO Division certifies both gas and electric
equipment and works with NSF International to permit ETL clients to fulfil
international certification requirements. ETL and SEMKO were separate
companies; both were acquired by a British firm, Inchcape, which became and is
now known as ( Intertek Testing Services, Ltd ) (Katsigris et al., 2009).
(e) Conformitè Europèenne (CE)
The CE marking, because it is named, is required for equipment, toys,

and medical devices sold within the EU nations and in member nations of the
EU trade Association. If you get equipment in Europe, search for this marking.
If you sell equipment to EU customers, you'll have to know more (Chang et al.,
2013).
20
2-2-6 EQUIPMENT MANUFACTURING MATERIALS:
Metals, plastics, and glass-ceramics are the primary components used in

food processing machinery. In some special applications, timber and other
natural fibers are also used. As (Marriott et al., 2018) mentioned the products
used in the manufacture of food equipment must have the following
Characteristics:
A) smooth B) impenetrable
C) liberated from breaks and cleft D) nonporous
E) Non-absorbent F) non-sullying
G) Nonreactive H) erosion safe
I) Tough and support free J) nontoxic
K) Cleanable.
In general, the most common materials used in building any piece of

foodservice equipment are (Stainless steel - Aluminium - Galvanized iron -
Plastics - Wood). These materials vary in their characteristics including
workability, compatibility, and sanitary design features. Depending on the
application, various metals and non-metals (for example plastics and rubber) are
used (Penn et al., 2013).
The materials used for the processing and storage of food will touch the
food. They do not respond with detergents and should be quickly washed on
smooth or polished surfaces. When heat transfer from and to the processed
component must take place, thermal characteristics are important. The hygienic
laws are essentially identical with the food package and packaging products
legislation (Schmidt and Erickson, 2017).
21
1- Stainless Steel :
In foodservice facilities, stainless steel standards are typically typed 302

or 304, with A. U.S. Standard 18.8 composition (18 % chromium and 8
%nickel). (John C, 2008) Unless otherwise specified, stainless steel shall be
austenitic 18-8 type No. 304 or 316 having a content of 17-20% chromium, 8-
10.5% nickel, and a maximum of 0.15% carbon. (Bonenberg, 2015)
The stainless is polished to a finish of number 4, and the thickness is

determined by the gauge. There is a great cost impact on the gauge (or
thickness). Stainless steel is usually moulded under pressure in a manufacturing
plant. Welding must be made of the same metal as welding. The seam should be
coated with silicone to avoid cracking. (Penn et al., 2013).
The thickness of the stainless steel sheet shall be adequate to support the
designed load with a good safety margin. The top surface, shelving, trays,
baskets, sinks, etc shall be 1.5 mm. for the exposed front, rear, and end sections
1.2 mm and for all internal panel sections 0.85 mm, Doors shall be double-sided,
1.2 mm thick outside, and 0.85 mm thick inside, and shall slide easily and
silently. (Brown, 2003)
2- Aluminium:
This lightweight, rust-resistant metal is commonly used for carts,

portable racks, cabinets, and the inside of refrigerators. Aluminium is cheaper
than stainless steel, but it is not as solid and it is more difficult to clean. Due to
staining problems and the concern that metal can cause unpleasant residues,
aluminium-cooking containers are rarely used in commercial kitchens
(Kecerdasan et al., 2017), Because uncoated aluminium is damaged by acidic
foods and alkaline detergents, anodized aluminium should be utilized.
Aluminium is protected against alkaline damage by using silicates. In a pH
range of 4 to 8.5, anodized aluminium coatings are resistant to many inorganic
compounds, although pitting occurs in aerated chloride solutions.(Moerman
and Partington, 2014)
22
3- Galvanized Iron:
Galvanized iron shall conform to BS EN 10143 - Continuously hot-dip

metal coated steel sheet and strip – tolerances on dimensions and shape. Where
galvanized iron has been welded, all seams shall be leaned and scale removed
and finished with a prime coat of aluminium paint. (Ashour et al., 2014)
Galvanized iron and other types of galvanized sheet metal are also used in the
construction of foodservice equipment. This material's apparent advantage is
that it has a considerably lower cost than stainless steel. The construction or
under-bracing of devices is an atypical use of galvanized iron. Galvanized sheet
metal is used in food facilities that have minimal funds for kitchen equipment to
construct sinks, tables, and interior shelves. For legs, galvanized iron piping is
commonly used rather than stainless steel. the benefit is lower cost, but the
drawback is that in a short period a painted surface chip and the legs and under-
shelving are hard to clean and not attractive. (Schmidt et al., 2017)
4- PLASTIC:
Cutting boards and tops are made of NSF-certified thermoplastic because

plastics are not twisted, they do not warp or shatter. Traditional maple cutting
boards break and separate in a short period, and the crevices harbour bacteria
and dirt. Thermoplastic tops and cutting boards should be utilized wherever
cutting, slicing, or carving may occur. This plastic film is typically used to cover
sandwich and salad makeup tables, as well as the complete top surface of a
worktable. Cutting boards made of plastic are frequently color-coded so that
they may be returned to their original workstation to minimize cross-
contamination (i.e., raw uncooked meat in the kitchen prep area versus deli meat
in the service area (Jayendran, 2002).
23
Plastic is increasingly being utilized in the building of carts and enclosed

cabinets due to its robustness, lightweight, and simplicity of cleaning. Internal
sides, bottoms, and tops of certain reach-in refrigerators and transport cabinets
are made of fiberglass or plastic (Calado et al., 2012).
Plastic laminates are increasingly being used to cover surfaces in food

service facilities, particularly in serving areas. Cafeteria countertops, snack bars,
condiment stands, dish enclosures, and certain worktables are all covered in
plastic laminate. Laminates have a relatively thin wearing surface that may
readily be scratched and deteriorated with time. Exposed corners and edges on
serving countertops are particularly susceptible as a result of frequent contact.
For many high-wear surfaces, solid-surface textiles provide a robust alternative
to plastic laminated surfaces (Salsabela and Abryanto, 2022).
5- Wood:
Strong rock maple and pecan cutting tops for dining room tables and
bakery production tables are widely used in food operations. Many bakers favor
the maple top, as the surface is easy to clean and dough and flour do not stick to
it. Separation of the wooden top typically does not occur in a bakery as the fats
from the dough prevent the wood from being filled with water. In a bakery, a
well-cared-for maple table or countertop will last for several years. (Thomas et
al., 2013)
Wood finishes are used mostly in service areas and on cafeteria counters
for decorative purposes. In places where it can come into direct contact with
food, wood should not be used, but it is suitable for cafeteria slides, decorative
sneeze guards, display shelf edges, and dining room server station
enclosures.(Kinchin and O'Connor, 2011)
24
6- Other Materials Used in Equipment Construction:
For the building, several different types of materials are used. The areas
which require close inspection to be constructed in compliance with the NSF
requirements are those with which the food or food handler comes into contact.
The corrosive influence of salt, food acids, and oils should also be immune.
Some alternative materials used in the construction of foodservice equipment
include:
A- Glass:
The glass should be nontoxic (glasses containing lead are not allowed in
the food contact area), integral (uniform and continuous), impermeable, inert,
non-absorbent, and resistant to deterioration.(Moerman and Partington, 2014)
B- Ceramic tile:
Because of its resilience to severe working and cleaning conditions,

ceramics are increasingly being used in the food industry. They are employed in
the coating of other stable materials, the fabrication of ceramic membranes, and
the building of extremely sensitive product processing equipment. Ceramic
materials, in general, are highly resistant to acids and adequately resistant to
lie.(Costantino, 2015)
C- Rubber:
Thermoplastic rubber is a polymer or mix of polymers that perform

similarly to vulcanized rubber in terms of durability and quick recovery. It does
not require vulcanization or cross-linking during manufacturing to provide these
elastic characteristics. The material may be repeatedly softened by heating to
facilitate processing, and when cooled to room temperature, it reverts to its
elastomeric state (Meah, 2016).
25
D- Nickel:
The majority of people are unaffected by nickel consumption through

diet. A small percentage of the population (about 10%) has a nickel contact
allergy. In people with specific kinds of nickel dermatitis, even little quantities
of orally consumed nickel can cause an eczema flare-up. Although pitting and
stress-corrosion cracking are common, nickel is generally uniformly worn off.
(Fraser et al., 2018)
E- Copper:
Copper is mostly used in non-product contact areas; however, it can have

organoleptic consequences. Strong alkaline detergents, sodium hypochlorite,
acid, and salty meals can all hurt it. Although copper does not pose a threat to
food safety, it is best to avoid direct contact with food. (Moerman and
Partington, 2014)
F- Zinc:
Zinc in the food contact zone should be avoided, especially in the

production of wet or humid acidic meals. Zinc is easily dissolved in weak acids
and bases, allowing zinc, as well as cadmium and lead, to be released. In certain
countries, the use of zinc in food is prohibited (Starovoytova, 2019)
G- Titanium:
Titanium has been proposed for acidic or delicate liquids such as dairy,
fruit juice, and the wine industry. Because of the phenomena of passivation of
the titanium surface by the development of a molecular layer of titanium
dioxide, it is essentially inert. Paints, lacquers, enamels, varnishes, and plastics
all include titanium dioxide as a white pigment.(Quirynen et al., 2015)
26
H- Silver:
The metal silver is used to make silverware and dinnerware. It does not
readily oxidize; instead, it "tarnishes" by interacting with sulfur compounds or
H2S at room temperature. Silver salts used as drinking water disinfectants, for
example, can be consumed and swallowed. Many elastomers, plastics, and
stainless steel coatings contain silver as an antibacterial.(Mijnendonckx et al.,
2013)
I- Cast iron:
The carbon content in cast iron is between 3 and 4 % by weight. Cast

iron has a corrosion resistance that is equivalent and sometimes even greater
than, carbon steel. It is frequently painted or even galvanised to prevent
corrosion or lessen the rate of deterioration. To increase corrosion resistance, it
can be alloyed with 13–16% (by weight) silicon or 15–35% nickel. (Oktaviani.
J, 2018)
2-2-7 THE TECHNICAL ASPECT OF THE EQUIPMENT

SPECIFICATION SHOULD INCLUDE:
1- Equipment including all parts will be suitable for working in tropical

climatic conditions to be suitable to all countries. These conditions will be
from - 5C to 45C with a comparing relative humidity of 68%. (Kinchin and
O'Connor, 2011)
2- Kitchen equipment, including its parts, will be adequately developed so that
in ordinary use it is safe and will work without peril to the user or harm to
the environmental factors.
3- Kitchen equipment will have satisfactory mechanical strength and be
developed to the point that it won't twist and will withstand such harsh
treatment as might be normal in ordinary use. (Seedhouse, 2017)
27
4- Kitchen equipment will be liberated from sharp edges and pointed

projections that would be obligated to cause injury to staff or harm to the
dress. (Zoran et al., 2015)
5- Kitchen Equipment with hot parts will be appropriately protected or
intended to dodge direct contact and injury to the staff . (Bashford, 2012)
6- Kitchen Equipment Parts that are intended to be removable by the user, e.g.
for cleaning, shall be readily accessible, shall not require the use of tools for
their removal, shall be easy to assemble and fixed correctly. (Lelieveld et
al., 2014)
7- The handles, knobs, hinges, catches, and fittings should be built and fixed
that they do not work loose, deform or break in normal use, or allow
compilation of grease or food debris. (St Thomas, 2011)
8- Any door, cover, or guard which, if opened may expose the user to d injury,
will require a tool to release it or will be interlocked so that it cannot be
opened or displaced during the work. (ABBAS et al., 2016)
9- Floor-standing equipment will be mounted on a platform or on legs with
agents for levelling, with a base of the equipment at the very least 150 mm
clear of the floor. (Shende, 2020)
10- Equipment must meet the stability standards set out in the applicable
International Standards unless it is meant to be fixed in place. Any
appliance for which no specialized technique of stability testing exists must
meet worldwide requirements for similar types of equipment. (Fraser and
Lyon, 2017)
11- Equipment will be built to allow simple access to parts requiring cleaning,
changing, and overhauling. Access boards will be given as determined and
shown on the working drawings and recorded on the as fitted drawings to
show the area, particularly where boards are underlying. (ABBAS et al.,
2016)
28
12- kitchen equipment should be Planned and built to allow it to be handled

without any difficulties in a hygienic environment; working surfaces and food
compartments must be clean and free of scraping, everywhere feasible corner
is rounded, means shall be given such as the removable tray under open
boiling rings, for the collection of spillage and condensate. (Gunders, 2015)
13- Spaces in the arrangement between adjacent equipment, are screened to
avoid spillage, dirt, vermin and to facilitate the clean-up of these surfaces.
The segment of tubular legs and the box section should be completely
enclosed (Baharum et al., 2020)
14- Equipment such as a deep fat fryer that needs to be emptied for cleaning
shall be provided with a means for completely draining the contents. Where
the tap is provided for this purpose it shall be protected against inadvertent
operation (Jeong, 2015).
15- Steam heating equipment shall be supplied and installed with a steam jacket
or product having equivalent performance and function to separate steam
from direct contact with items being cooked (Van't Land, 2011)
16- Control devices, sensors, starters, guards, etc., are Supplied and mounted by
the relevant international requirements to enable the proper running of the
equipment and for maintenance purposes. Both controls installed on the
external vertical surfaces of the device should be placed in recessed
stainless steel boxes, to prevent unintended use, and to protect against
spillage during regular use, and all sensors that are fixed inside the devices
shall be protected by a suitable compartment (Ihainen, 2019).
17- Heated and cooling equipment should be designed to reduce heating losses or
heat gains and avoid direct contact with hot/cold components. Manufacturers
usually use thermal insulation as it is safe and shield from mechanical injury,
spills insect infestation, and fluid intrusions. Effective thermal insulation shall
be added to all hand wheels, knot, and handle for heated or cooled appliances
to protect staff from injury. (Ahmed and Rahman, 2012)
29
18- Equipment should have a clear means to descale all streams where the
increase of scale may happen, and the suggested technique for descaling
must be given in the producer's overhauling guidance. (Ständer et al.,
2012).
19- The levels of noise and vibration from any source related to the apparatuses
should be as minimal as possible. To attenuate the noise of the equipment
and dampen the vibrations of the machines at an acceptable degree in terms
of construction usage and operation, silencers, sound-sealing panels,
insulation, dynamic systems, etc. shall be supplied and assembled when
required (Arana, 2019).
20- The 'en-suite' Machine plan technique permits singular apparatuses to be
taken out or re-installing without trouble. Particular consecutive unsuited
machines should have a compartment to fit individual apparatus
administrations (Mahlatji, 2015).
21- The installation of electric elements in kitchen equipment must be
considered, .e.g. available and mounted water-operated devices, such as the
bain-marie and the steamer, shall be provided with adequate immersion
heating elements at a temperature of 180C. Heating elements are mounted
with waterproof coils running over the bottom or side of the equipment.
Thermostat control with a pilot light indicator shall be mounted in each
element. Also, strips or ring heaters shall be provided with adequate
wattages for the necessary heat for the equipment needing dry heat, such as
heaters for dishes. These heaters are mounted directly underneath the base
shelf unless otherwise mentioned. They must be fitted into appropriate
channels and attached to isolated nickel cable. One or more thermostatic
controls with a pilot light indicator shall be given for each unit (Morales-
Velazquez et al., 2017).
30
22- An Earth terminal must be given for all electrical equipment. This terminal
provides an efficient electrical link to all of the unit's exposed metal parts
and is essentially interconnected with the earth terminal of the user through
the land continuity conductor of the final circuit for the devices. After
installation of the appliances, the ground conductor is placed in a
convenient position to connect.(Atkinson et al., 2012)
23- All joints and fittings in direct contact with materials subject to direct
burner flame or heater elements should be brazed welded, Copper which is
exposed to direct heat should not be less than 1.2 mm in thickness. Where
copper is utilized for water warming machines the inside surfaces in contact
with water will be vigorously tinned or nickel-plated. (Saravacos and
Kostaropoulos, 2016)
24- The equipment, and its elements, shall be soundly built to function without
endangering the user or disrupting the environment in regular operation.
Any system that exposes the user to danger or injury needs a special tool to
release them and to be secured so that the system cannot be worked until
this tool is in the correct place. and for the operator's attention, an alert tool
must safely be fixed in the device in a conspicuous location (Kwesi and
Justice, 2015) .
25- The electric motors of the devices will have the appropriate motor
protection according to the IEE Wiring Regulations (Zolnikov, 2018)
2-2-8 THE EMERGENCE OF OCCUPATIONAL SAFETY AND

HEALTH (OSH)
The magnitude of the global impact of occupational accidents and

diseases in terms of human suffering and related economic costs has been a
long-standing source of concern at the workplace, national and international
levels. The International Labour Organization (ILO) estimates that over 2
million workers die every year from work-related accidents and diseases, and
globally, this figure is on the rise. ('World report on road traffic injury
prevention, 2004) (Haslam et al., 2016)
31
Occupational Safety and Health (OSH) has been a central issue for the
ILO ever since its creation in 1919 and continues to be a fundamental
requirement for achieving the objectives of the Decent Work Agenda (El Ata
and Nahmias, 2005). Significant action has already been undertaken to come to
terms with this problem. However, although effective legal and technical tools,
methodologies, and measures to stop occupational accidents and diseases exist,
there's a requirement to provide higher priority to OSH at international, national,
and enterprise levels and to have interaction with all social partners in initiating
and sustaining mechanisms for the continued improvement of national OSH
systems. (Goetsch, 2010)
El Ata et al (2005) highlighted that organisations also concurred that

staff health was concurrent with productivity and economic development. Key
factors from the summit included preventing hazards, promoting health at work,
decent employment conditions, and better health system monitoring, evaluation,
and response. What the Goal Action Plan (GAP) — a survey used to identify the
worldwide situation of occupational safety and health — found during that time
was significant. The World Health Assembly decided that major changes in
preventing hazards and creating healthy workplaces needed to occur.
The World Health Organization (WHO) has also been involved in staff
health since its foundation in 1948. (WHO) have developed the ILO/WHO Joint
Effort on Occupational Safety and Health. Both organizations aim for an OSH
Global Strategy to boost safety and health on the African continent. The
principle of prevention is accorded the very highest priority. It‘s a fundamental
basis for improving OSH in the long term. OHS outcomes Research and
consultation clearly show that such success depends on a variety of factors,
including the type of method used, senior management participation, integration
into general management processes, and employee engagement in a productive
manner. OHSMS will succeed, but in the wrong conditions, they will also
fail.(Quinlan, 2015)
32
2-2-8-1 The Importance of Occupational Safety and Health (OSH)
Reese (2018) asserted that occupational safety and health are some of the
most important factors for any employee's motivation and retention in an
organization. Health and safety are important in the workplace for legal, moral,
and psychological reasons. Staffs have a legal right to work in a safe and healthy
environment. Yet it is seen that service industries have limited knowledge
regarding health and safety. For the success of organizations, providing staff
with a sound psychological mind is very critical. This affects staff morale,
quality of work, and production. A safe workplace reduces accidents, improves
staff relations, and facilitates employee commitment to quality work. Staff even
have the right to figure in a very safe setting that's free from hazards.
Restaurants that fail to produce this safe setting for their guests or staff are often
sued and might lose their sensible reputations as well as giant amounts of cash.
McNamara et al (2011) added that occupational accident analysis in a

lot of industries is a crucial process in developing preventative policies. The best
way to decrease the cost of staff compensation is to ensure that all accidents and
related expenses are monitored and trended. Compared to other staff in the
hospitality sector, hotel staff often experience more serious accidents, leading to
more days off work, more job shifts, and more medically limited work.
2-2-8-2 Occupational Health and Safety
Ambardar(2013) assured that Occupational safety aims to protect a

kitchen employee against various critical factors such as manual handling,
repetitive moments, thermal stress, cuts, electrocution, fire, and explosion. He
also mentioned that most accidents are caused by unsafe behaviour. on the job,
so it is important to follow safe working practices such as:
1- Use of personal protective equipment
2- Properly report all accidents.
33
3- Complying with the relevant safety hazard standards, rules, and legislation.
4- Making safety a priority and an integral part of the operation of the kitchen
and staff
2-2-8-3 Occupational Safety and Health (OSH) IN Food Service Industry
Kitchen work requires long hours of work in a limited space with

inconsistent workloads (Ahn et al., 2006),(Courtney et al., 2006). The most
successful economies have demonstrated that workplaces designed according to
good principles of occupational health, safety, and ergonomics are also the most
sustainable and productive. (Schmidt et al., 2017).
The International Labour Organization (ILO) estimates that

approximately 2.3 million men and women die each year from occupational
injuries and diseases, including close to 360,000 fatal injuries and an estimated
1.95 million fatal work-related diseases (Hämäläinen et al., 2007). In the
United States, thousands of deaths and disabilities occur because of occupational
accidents each year, including 5,804 work-related fatalities and 4.1 million
nonfatal occupational injuries and illnesses in 2006, the consequences of
occupational injuries can be appreciable e.g. lost work time and income, health
care expenses, compensation costs, long term health problems or disability, and
the burden of injured and ill staff on family and friends (Ercan and Kiziltan,
2014)
2-2-8-4 Type of injuries effect on kitchen staff
In a survey asking cooks of the contributing factors that made work

strenuous; the study revealed that Cooks are frequently exposed to hot pans or
fryers, increasing the risk of burns, and slips and falls due to moisture on kitchen
floors. Furthermore, tasks in kitchens involve machinery with sharp blades for
slicing or grinding and are exposed to risks of explosion due to gas used in
heating processes (Ahn et al., 2006). And that is also assured by (McNamara,
34
et al. 2011) who stated that kitchen staff has to deal with hazardous factors
while meeting their tasks. The hazards can be highlighted as Burns Hazard, Cuts
Hazard, and Machinery not locked out Hazard, Sprains and strains Hazard,
Unguarded machinery Hazard, Slippery floors Hazard, Chemical exposures
Hazard. Working hours, etc.
Many authors reported the contributing factors that made work strenuous
such as (Katsigris and Thomas, 2009. Haukka et al., 2011. Zin Cheung, MS,
2012) these factors could be summarized in the following 12 points:
1- Machinery
2- Workplace transport
3- Work at height
4- Entry into silos and confined spaces

5- Slips and trips
6- Struck by objects and knives
7- Manual handling
8- Upper limb disorders
9- Occupational dermatitis
10- Occupational asthma
11- Noise-induced hearing loss
12- work-related stress
Managing these 12 key issues in your company will significantly reduce

injuries, ill health, and the associated costs.
Park et al (2017) indicated that Kitchen work has been reported to

involve a marked workload, poor environment, and high risks of work-related
diseases and injuries for cooks and food service staff. Many studies reported a
high risk of kitchen work-related burns or cuts among kitchen staff. Burns injury
led to lost working time and public expenses.
35
Ali (2016) added that falls, accidents, and hazards in the work
environment were due to a combination of factors that can be arranged as
follows: The results showed that adverse directions (70%) of the kitchens are the
main reason, followed by the bad arrangement of tools and equipment's in
importance by 67.5% and spilled liquid on floors by 57.5%.
2-2-8-5 To make a safe kitchen work environment:
Workplace safety has been a major indicator of corporate success in

recent years, partially due to health and safety costs for staff and their families,
employer, and government (Wilkins and Mackenzie, 2007)
Researchers indicate that positive steps by management could have

prevented injury in about 70% of incidents. Effective management of work-
related safety and health is good for business. The added value comes from
reduced costs as well as higher efficiencies (Wilkins and Mackenzie, 2007).
Zin Cheung (2012) cleared that we should make a safe kitchen work
environment because of:
1- Currently, 90% of the workforce in the kitchen spent their time on their feet.
In optimal conditions, the work surface should be lifted or lowered to a
height where the staff can work without bending.
2- Another industry rule of thumb is the "rule of the elbow," the stature of the
worktable ought to be four inches underneath the staff elbow.
3- The uncovered edges of the table ought to be smooth and/or rounded to
anticipate cuts, bruises, and caught clothing.
4- Storage of hand devices, little hardware, and supplies is best done on two or
three racks, found before the individuals who work.
5- An individual works best when devices or materials are inside 24 to 36
inches of the center of his or her waistline. A great combination of elbow
room without much reaching can be accomplished.
36
2-2-8-6 The benefits from Preventing injuries:
CHERONO (2011) indicate that Failures of health and safety can be

expensive from:
1- Loss of production.
2- Shortage of main staff due to injury or ill-health.
3- Additional training costs.
4- Extra overtime.
5- Loss of reputation.
6- loss of managerial time and analysis resources.
7- rising employers' liability insurance costs.
Zin Cheung, MS ( 2012) mentioned that Preventing injuries can save

lives and save money by:
1- Reducing staffs‘ compensation claims.

2- Avoid loss in productivity when injuries occur.
3- Improving employee morale.
2-2-8-7 How to manage Health and safety factors that may cause injures in
the kitchen:
1- Machinery
A substantial percentage of non-fatal injuries were caused by equipment

included 75% were unguarded or insufficient, and 25% when equipment
cleaning (Queensland, 2019).
TO PREVENT KITCHEN WQRKERS FROM MACHINERY INJURES
All machinery should be:
1- Safe: meaning all the guards and security equipment you need are provided.
37
2- Working instructions provided in English and Arabic, which state how the
equipment should be assembled, mounted, worked, adapted, and managed,
including addressing blockages and hygienic cleaning of foodstuffs where it
is being handled.
3- information on safety steps to be taken, such as the use and application of
PPE;
4- Machinery should be provided with all protection guards and controlling
devices.
5- The machine must be equipped with all means of thermal insulation.
2- SLIPS, TRIPS, AND FALLS (STF):
Slips and trips are of importance Injury in the food and beverage
industry because:
A) (75%) of injuries come from slips and (25%) come from trips, mostly from
poorly managed areas.
B) About 95% of major injuries incurred by falls or slips cause fractured bones.
(Courtney et al., 2006).
C) Slips & falls, representing 34 percent of all workplace casualties, are the
leading group of kitchen injuries in restaurant/hospitality professions.
TO PREVENT KITCHEN STAFF FROM SLIPS, TRIPS, AND FALLS:
Steps to prevent staff from slips, trips, and falls include (National
Restaurant Association, 2013):
1- Check where the staff might be with tools, equipment, or another location.
2- Watch the ground of the kitchen cleaned of standing water or oil.
3- Use caution during peak hours to prevent staff from Collision
4- Report any circumstances leading to trips or falling for staff.
5- Post signs to imply some places of disadvantage where possible and to
enhance protection overall.
38
Zin Cheung, MS (2012) Also added some rules to prevent slips, trips, and
falls:
1- Fixing spills from hardware, equipment, roof, and so on right away;

2- Planning tasks to limit spillages;
3- Arranging pedestrian and vehicle routes to keep away from polluted regions.
3- SHARP EDGES OF EQUIPMENT AND KNIFE INJURES (CUTS)
Lynn (2009) stated that Knife users should be qualified in proper

handling, use, carry, transportation, washing, sharpening, and cleaning of
knives. It is vital to keep the knives clean since it ensures less effort is needed
for the job and thus the user seems to have more control. Sharp blades are much
better than dull blades. It should be noted, though, that knives should not be so
thinly stiffened that the blade raises the chance of injury. For knives, a design
may be used to tell whether a blade is too thin to be safe to use. Keep the knife
close by and point the tip away. Alert others verbally when keeping a knife
4-PREVENTING KNIFE INJURIES:
These rules to Preventing Knife injuries as (Lumb, 2018) :
1- Ensure sharpening of the blades. A sharp blade is sliced more uniformly

than a dull blade with less force.
2- Don't touch the knife blade's pointed points.
3- Using a knife for its purpose only.
4- To keep the knives from sliding, put a damp cloth (or anti-skid mat built for
this purpose) under the panel.
5- Stop cutting and position the knife on a safe, flat surface if there is an
interruption.
6- Don't let knives underwater soakin. (Kapi, 2013).
7- Never attempt to pick up a dropped knife; go down and take it.
8- Carry knives far away from the body with the cutting edge pointed forward.
39
9- Placing it on a sanitized surface to move a knife and let the other person grab
it by the handle.
10- Properly stock knives in shelves, bowls, or sheaths. (Kapi, 2013)
1- BURNES:
A burn is a kind of hurt. Much of the burns were caused by heat in the
food and restaurant business. The grade of burns is classified as 1st, 2nd, or 3rd
grad. The rating applies to the burn's seriousness. (Haruyama et al., 2014)
Traffic patterns are a particularly necessary thought in preventing burns

within the kitchen. Once carrying hot food or different hot items, warn others.
it's additionally important to tell those operating close to you. Take care when
you use hot equipment such as ovens (Card et al., 2014).
PREVENTING BURNES:
National Restaurant Association (2013) mentioned that the best way

for staff to avoid burns is to respect heat and to always assume that a heat source
is on and hot. Make certain the kitchen is well equipped with hot pads or side
towels.
When using deep-fat fryers and hot equipment, it‘s important to recollect
some basic precautions:
A) Before placing food within the fryer basket, dry it off or brush excess ice
crystals off with a clean towel.
B) Fill fryer baskets are no quite half full.
C) Follow the manufacturer‘s directions for cleaning, filtering, and adding fat
or oil.
D) Stand far away from and never lean over the fryer when working. Lower and
lift baskets gently.
E) Place the draining receptacle as on the brink of the fryer as possible to avoid
spills.
40
F) Use long-handled tongs or another appropriate utensil when removing

products from the deep-fat fryer. (National Restaurant Association, 2013)
G) When using steam equipment check the pressure gauges within the steamers
and confirm that pressure is released before opening. Always keep your face
far away from escaping steam. If steam tables are utilized in the area, post
signs as necessary, and supply long-handled serving utensils.
H) Dishwashers should take care when removing dishes because just-washed
dishes are often too hot to handle. Always inform the dishwashing staff of
dirty hot pots, pans, and utensils delivered
41
Chapter three
Methodology
Chapter Three Methodology
Introduction
Saunders et al ( 2011) define research methodology as "the theory of
how research should be undertaken, including the theoretical and philosophical
assumptions upon which research is based and the implications of these for the
method or methods adopted". As they advise that there is no one best way to
undertake research, they introduced the research onion, as shown in Figure 1
below. This structure of research leads us to the explanation of why the
researcher has chosen the method of data collection. By explaining the choice of
research philosophies, research approaches, research strategies, choice of
methods, time horizons, and finally, data collection and data analysis, the
methods chosen to conduct the primary research will be justified. At this point,
it will be evident to others that the research should be taken seriously.
(Saunders and Bezzina, 2015).
The aim of this study is to determine the impact that the technical aspects
of kitchen equipment have on the occupational safety of kitchen staff in the
hotel sector. In the sections below, the researcher first describes the research
problem definition, followed by explanations for choosing critical positivism
above other philosophies, deductive over inductive approaches, surveys as a
strategy above experiments, case studies, grounded theory, ethnography, or
action research, and convenience sampling above other methods. The reasons
for using questionnaires as the data collection instrument are explained, and the
data collection procedure is touched upon. To conclude this chapter, the study
population and sample size are expressed.
43
Figure (1) "the research onion"(Saunders et al., 2015)
3.1 Study problem definition

Pardede (2018) clarified the formulation of research problem is the first
and most important step of a research. The researcher must be aware of the
problem in order to solve it. As a result, before starting a study, the researcher
must first identify and formulate the problem, which is probably one of the most
difficult elements of any research project.
The problem of this study is that there is a gap due to the lack of
sufficient studies in Egypt on the technical aspects of kitchen equipment and the
resulting injuries. Therefore, this study seeks to ―identify the technical aspects
that must be considered when choosing kitchen equipment, as well as clarifying
the professional practices that hotel owners must follow to reduce or prevent
accidents in hotel kitchens.‖
44
3.2 Study philosophy

The research philosophy is the outermost layer of the research onion.
According to Saunders et al., ( 2011) this term relates to the development of
knowledge and nature of that knowledge. The research philosophy transcribes as
the world view of the researcher and the assumptions will underpin the research
strategy and the methods chosen as part of that strategy. (Saunders et al., 2015)
mentioned that there are differentiate between four research philosophies:
positivism, social constructivism, advocacy/participatory, and pragmatism. The
positivist method will be used as the research philosophy in this study.
Positivism assumes that causes probably determine outcomes in the form of
causal relationships. In this philosophy, researchers start with a theory, collect
data, and then conclude that the findings either support or refute the theory. The
assumptions of this philosophy are most commonly used in quantitative
research, in which researchers define causal links in terms of research questions
or hypotheses, with the current theory assisting the researcher in developing
hypotheses.
3.3 Study Approach

The next layer of the research onion is the research approach. There are
two approaches that can be adopted which will provide reasoning for the design
of the research project. They are deductive or inductive approaches. Deductive
is defined as „the inference by reasoning from generals to particulars (Saunders
et al., 2015) .
The deductive approach has three key aspects; first it employs

hypotheses to explain causal links between variables, using quantitative
approaches. Second, it necessitates the operationalization of concepts in order to
be quantified. Finally, the sample size must be sufficient to allow generalization
of statistical findings (Melnikovas, 2018). In this study the researcher will use
the deductive approach to explain the links between the technical aspects of
45
kitchen equipment and the occupational safety of kitchen staff. The research
will also follow the structures methodology in obtaining and delivering the
knowledge. In taking the deductive approach concepts need to be
operationalized so that facts can be measured. According to the previous
discussion, this research project will follow the deductive approach.
3.4 Study methods

The third layer of the research onion is the methodological choice layer.
(Saunders et al., 2011) listed a number of different options for which method of
research design will be followed. They are; mono method quantitative, mono
method qualitative, multi method quantitative, multi method qualitative, mixed
method simple and finally mixed method complex. Quantitative methods can be
identified as numeric data and qualitative methods can be identified as non-
numeric data such as words, images, video clips etc. The quantitative research
method will be used in this study. The researcher's positivism validates the
quantitative selection of organized data collection, and the quantitative method's
research strategy is centered on using data to test a hypothesis as the deductive
approach demands. Experimental and survey research techniques, such as
questionnaires, are commonly linked with this kind of study. The next section
will go through these approaches (Fetters et al., 2013).
3.5 Study Strategies

The fourth layer of the research onion being investigated is the research
strategy, which is the plan of action to achieve the goal. The key to the
researcher's choice of research strategies, according to Saunders et al. (2011), is
to "achieve a reasonable level of coherence throughout the research design,
which will enable the researcher to answer the specific research question(s) and
meet study objectives. ―There are a number of different options available in the
choice of research strategy. Experiment, survey, archival research, case study,
ethnography, action research, grounded theory, and narrative inquiry are some
46
of them. As stated above, the researcher will follow the quantitative methods of
research. At this point, the reasons for choosing surveys and questionnaires over
other strategies available are stated.
3.6 Surveys/questionnaires
The questionnaire is the most commonly-used data collection tool in
leisure and tourism research. Questionnaires can be divided according to their
administration method: self-administered and interviewer-administered. The
survey is a flexible research method that may be used to investigate a wide range
of topics. The questionnaire is frequently used in surveys to obtain data
(Navarro et al., 2013). Also (Saunders et al., 2015), they mentioned that
surveys can provide the researcher with accurate, reliable, and valid data, given
that serious effort and thought are put into them. Most surveys ask a large
number of people, also called respondents, about their beliefs, opinions,
characteristics, and past or present behaviours. Therefore, surveys are
appropriate when we want to learn about self-reported beliefs or behaviours.
Most surveys ask many questions at once, so many variables can be measured.
This also enables the researcher to gather descriptive information and test
multiple hypotheses in a single survey or questionnaire. A questionnaire is any
text-based instrument that provides survey participants with a series of questions
or statements to reply to, either by marking a page, writing a number, or
checking a box on paper or online (Kapur, 2018). According to all these
characteristics, the questionnaire has been chosen to be the data collecting tool
for this study.
Also according to (Sweeney, 2014) questionnaires have many advantages as:
1- Cheap to Implement: They are cost effective in comparison to face to face

interviews and are an efficient way of reaching out to individuals.
47
2- Easy to Analyse: For evaluating the data collected in the questionnaire, there
are a variety of software programmers accessible. SPSS was used to write
this research study.
3- Familiarity: Most individuals have completed some sort of questionnaire at

some point in their lives, so they are familiar.
4- Less intrusive: They're less invasive, and people may react whenever it's
convenient for them. Face-to-face and phone interviews must be planned at a
time that is convenient for both the researcher and the person being
interviewed.
5- Anonymity: The questionnaire also offers a high level of anonymity, which

may put people at ease knowing that their names will not appear in the
report.
The research revealed that Questionnaire is the only technique

acceptable for collecting data for the study due to the size of the sample and the
corona virus. The observation and check list were also considered, but it was
impossible owing to the prohibition on entering hotels and dealing with kitchen
staff due to the fear of the Corona virus among the staff.
3.7 Questionnaire Design

There are three types of questionnaires that can be used: structured,
semi-structured, and unstructured. A structured questionnaire consists of
questions with predefined answers. This type is suitable for quantitative studies.
Semi-structured questionnaires comprise a mixture of closed- ended, open-
ended and sometimes partially closed-ended questions. These questionnaires are
suitable for investigative studies. The unstructured questionnaire is made up of
questions that allow free responses and is often referred to as a "topic guide‟.
This type of questionnaire is most suitable for qualitative studies.(Roopa e al.,
2012)
48
The structured questionnaire is used in this study, and it was divided into
four parts and the closed format questions that have already predetermined
responses were used in the questionnaire. A copy of the questionnaire can be
found in the Appendix. The first section was the socio-demographic questions
that aim to know the basic information of these respondents, such as their
gender, age, education, and hotel category. The second section of the questions
includes (26) items were used to measure the relationships among the variables
of the study which are the impact of technical aspects of kitchen equipment on
occupational safety of kitchen staff. This section comprised a series of Likert
scale (1-5 strongly disagree/ strongly agree) statements adopted from extant
studies. The third section of questions includes (10) items was used to measure
the applied of practices to avoiding accident occurrence in kitchen, this section
comprised a series of Likert scale (1-5 strongly disagree/ strongly agree)
statements adopted from extant studies. The fourth section of questions includes
(12) items were used to find out types of accident occurrence in kitchen.
Table 1 Questionnaire statement
THE TECHNICAL ASPECT OF THE KITCHEN EQUIPMENT SOURCE

SPECIFICATION
1 The kitchen equipment is suitable for working in climatic Ercan and
conditions from -5°C to 45°C with a relative humidity of 68% Kiziltan (2014)
2 Heavy-duty kitchen equipment does not bend and is equipped to (ABBAS et al.,
withstand heavy-duty operation. 2016)
3 Kitchen equipment is free from sharp edges and pointed (Calado and
protrusions that may cause injury to staff or damage to their Soares, 2012)
clothes.
4 Hot parts of kitchen equipment are thermally insulated to avoid (Fraser and
burns to staff on contact. Lyon, 2017)
5 Kitchen Equipment Knobs and Hinges are tight-fitting, do not (Oakley et al.,
break and do not allow grease or food residue to collect. 2019)
49

SPECIFICATION
6 Removable parts for cleaning or maintenance of kitchen

equipment are easy to access and do not require the use of tools (Shende, 2020)
to properly remove or assemble and install.
7 There is an instruction panel next to the removable parts for (ABBAS et al.,
cleaning or maintenance of kitchen equipment to illustrate the 2016)
disassembly and assembly mechanism.
8 Any door or cover in the kitchen equipment has a protective device (Fraser and
when closed so that it cannot be opened or removed during work. Lyon, 2017)
9 Ground-based equipment to be installed on a platform or (Oakley et al.,
adjustable legs that are at least 150 mm above the floor. 2019)
10 Kitchen equipment worktops are free of abrasions and burrs and (Moerman and
made of materials that are easy to clean. Partington, 2014)
11 Open ignition stoves in kitchen equipment have a removable (Gunders, 2015)

spill tray for easy cleaning.
12 Spaces between equipment are limited to avoid spills and dirt (Kinchin and
and to facilitate cleaning of surfaces. O'Connor, 2011)
13 Evacuated tubular parts of equipment legs or supports are fully (Jeong, 2015)
enclosed
14 Equipment that needs to be emptied for cleaning, such as a deep (Kerr et al.,
fat fryer, is equipped with a safe means to drain the contents 2014)
completely.
15 Steam heating equipment is provided with an external steam pan (Chang et al.,
so that it is completely separate from the items being cooked. 2013)
16 Kitchen equipment is equipped with the necessary control, (Costantino,

sensor and insurance units to ensure the safe use of this 2015)
equipment
17 Controllers are mounted on external vertical surfaces inside (Seedhouse et
stainless steel boxes. al., 2014)
18 Sensors are installed inside the devices and are protected by a (Lumb, 2018)
compartment suitable for the nature of use.
50

SPECIFICATION
19 Heating and cooling equipment is thermally insulated to reduce (Meah, 2016)
heat loss or gain and avoid direct contact with hot/cold
components.
20 All handles and hand wheels in heating and cooling devices are (Lumb, 2018)
provided with good thermal insulation material.
21 Steam heating equipment shall be provided with safe means to (Ständer et al.,
discharge excessive pressure of steam if it occurs. 2012)
22 The design of the kitchen equipment has been taken into account (Shende, 2020)
to keep the vibration and noise rates as low as possible.
23 Appliances that work with water heating are equipped with (Kinchin and
submersible heaters and a thermostat with an indicator light to O'Connor,
control the temperature. 2011)
24 All connections and fittings in direct contact with the burner (Jeong, 2015)
flame or heater elements are welded with copper, the thickness
of which copper is not less than 1.2 mm.
25 All connections and fittings in direct contact with the burner (Ercan and
flame or heater elements are welded with copper, the thickness Kiziltan, 2014)
of which copper is not less than 1.2 mm.
26 Water heating machines use tanks made of copper and the inner (Shende, 2020)
surfaces in contact with the water are nickel plated. Endangering
the user or disrupting the environment.
51
Safety practices related to machinery and equipment directed at source

maintaining the safety and health of staff.
1 Care about the "rule of the elbow," where the stature of the (Ihainen, 2019)
worktable ought to be four inches underneath the staff elbow.
2 Store tools, small appliances, and supplies on two or three (Mitka et al.,
shelves in front of staff in an easily accessible place. 2012)
3 Arrange the devices and equipment within the work perimeter (Nielsen, 2014)
so that they are 60 to 90 cm away from the staff waist.
4 Paying attention to staff wearing protective equipment while (Ihainen, 2019)
working.
5 Report all accidents and record their data in the records and (ŞEnol, 2019)
periodic reports.
6 Make compliance with safety procedures a priority and an (Zolnikov, 2018)
integral part of operating the kitchen and work.
7 Preventing the wearing of wide clothing, scarves or neck ties (Reese, 2018)
that may be attached to devices and equipment or catch fire.
8 Training staff to use the tools and equipment used in the (Quinlan, 2015)
restaurant and prohibiting their use without training and
guidance
9 Prohibition of tampering with electrical and equipment before (Kamboj et al.,

completely disconnecting the power supply. 2020)
10 Obliging staff to use the safety equipment found in the (Kwesi and
equipment and punishing those who violate this. Justice, 2015)
52
Accidents that may result from machinery and equipment in the source
kitchens of hotel establishments
1 Lift truck accidents while transporting food and beverages (Calado and
Soares, 2012)
2 Falling from a height while working. (Jeong, 2015)
3 Cracking when entering silos and confined spaces. (Kokane and

Tiwari, 2011)
4 Kitchen slips and trip injuries due to oily, wet or (Nielsen,

contaminated floors. 2014)
5 Wounds resulting from cutting knives and hitting hard (Kokane and
objects. Tiwari, 2011)
6 Wounds resulting from touching sharp edges or crushing (Qiang and

fingers due to manual handling of machinery and equipment. Chow, 2007)
7 Upper limb disorders (ULDs) due to hard work of kitchen (Marcoulaki et

staff. al., 2012)
8 Dermatitis due to contact with detergents and frequent hand (Courtney et

washing / frequent use of alcohol-based sanitizers. al., 2006)
9 Asthma due to sensitivity to smoke from ovens and dust that (Marcoulaki et
is inhaled into the lungs. al., 2012)
10 Hearing loss due to noise. (Muhsen and

Khadim, 2015)
11 Burns caused by contact with hot surfaces in the kitchen (Park et al.,
2017)
12 Psychological stresses resulting from the large number of (Jeong and

work requirements. Shin, 2016)
53
3.8 Research time horizons
Saunders et al.,( 2007) mentioned that the researcher should determine:
Do the research will be a ―snapshot‖ taken at a particular time or it to

will be more akin to a diary or a series of snapshots and be a representation of
events over a given period?
This study will take a "snapshot" time horizon, also known as cross-
sectional. "The study of a particular phenomenon at a specified period" is how
cross-sectional research is defined (Saunders et al., 2011). This study may be
directly related to this definition for cross-sectional research because it
investigates the impact of technical aspects of kitchen equipment on the
occupational health and safety of kitchen staff.
3.9 Secondary Research
Secondary data is information collected by others and used by the

researcher to answer the research question and achieve the study objectives
(Saunders et al., 2011). This data, which is provided in the earlier chapters of
this study, can be translated into a background of the topic area. Academic
journal articles or conference proceedings make up the majority of secondary
research (Sweeney, 2014).
54
Chapter Four
Result and Discussion
Chapter Four Result and Discussion
4. 1 introduction
This chapter explains the results of the impact of technical aspects of
choosing of kitchen equipment on occupational safety and health in five & four -
star hotels in Greater Cairo. The results in this chapter are the analysis of the
questionnaire which was applied to kitchen staffs in five & four - star hotels in
Greater Cairo. So, this chapter provides the analysis of the surveyed data
according to the steps outlined in the methodology and offers discussion on the
main findings and how the study hypotheses are addressed. First, validity and
reliability tests were conducted to confirm the factor structure of the
measurement items and ensure reliability of each construct. Second, the
descriptive analysis was conducted to identify respondents' demographic profile
such as their gender, age, level of education and experience. Third, the
relationships among variables were examined using correlation and multiple
regression analysis.
4.2 Response Rate

The response rate is important, and it's sometimes considered a
determining factor in evaluating the value of study results Baruch and Holtom,
(2008). According to this study 250 forms were distributed, 55 forms were
excluded and 195 remain valid with a response rate of 78 %.
Figure (2) Response Rate
56
Table (2): Response Rate
The filed No. of Distributed No. of Missed No. of Invalid No. of valid
staff 250 10 45 195
The total numbers of distributed questionnaires in this study were 250

forms distributed to staff. 250 forms were retrieved, and 55 of them were
invalid, leaving 195 valid forms with a response rate of 78 %, which is
considered a high response rate.
4.3 Validity and Reliability

According to Saunders et al. (2012), Validity is about whether the
findings are really about what they appear to be. Hence, the researcher has
included the measures which proved to be valid and reliable by previous studies
in the field.
So Cronbach‘s alpha is computed in terms of the average inter-

correlations among the items measuring the concept (Sekaran&Bougie, 2013).
Table (3) Validity and Reliability Case Processing Summary
Cases N %
Valid 195 99.5
Excludeda 1 .5
Total 196 100.0
a. Listwise deletion based on all variables in
Reliability Statistics
Cronbach’s Alpha No. of items
.902 48
57
According to table (3) the results of Cronbach‘s alpha is greater than 0.7
which indicates that the construct reliability is fulfilled, and there is consistency
and stability in the model.
The study concludes that accidents rated the reliability dimension the
most Reliability of all with average points of .904, followed by the practices to
avoiding accidents with .903. Then, followed by technical aspects of kitchen
equipment with .899.
Table (4): Statistics of study’s constructs Item-Total Statistics
study variables No. of items Cronbach's Alpha
technical aspects 26 .899
practices 10 .903
accidents 12 .904
total 48 .902
To achieve questionnaire validity, the questionnaire revised and adjusted

by the supervisory committee and a number of academic professors. Then all the
supervision committee's comments regarding wording, language, and design
were considered when setting the final questionnaire form.
4.4 Descriptive analysis:
4.4.1 Respondents' profile:
Respondents‘ personal data and properties were summarized using basic

descriptive statistics such as percentages and frequencies to present a description
of respondents, including their gender, age, education, and job experience,
which may affect their responses and attitudes toward the study variables.
58
Gender:
According to figure 3: (75.38 %) of the respondents were male, while

just (24.62 %) were female, as a result, which explains the majority of
respondents within the targeted hotels are males.
24.62
Gender
75.38
male
fmale
Figure (3) Respondents Gender
Age:
According to figure (4), the respondents of this study were divided into
three age categories, most of them were from 30 to less than 45 years old
(42.05%), while respondents more than 45 years old represent 39.49 % and
respondents less than 30 years old represent 18.46 % of all respondents.
Figure (4) Respondents Age
59
Level of Education:
According to figure (5), the respondents in this study were mostly above
mid-scale education (31.29 %), while respondents with mid-scale education
represent 30.77 % of all respondents, and respondents with bachelor's and
master's degrees represent 18.97 % of respondents for each. These show that
hotels are interested in hiring higher education staff.
Figure(5)Respondents Level of Education
Experience:
According to figure (6), the majority of the respondents in this study had
more than 15 years of experience (40 %), while respondents with 10 to less than
15 years of experience represent (37.44 %), and respondents with 5 to less than
10 years of experience were (11.79 %), and respondents with less than 5 years of
experience were (10.77 %). It is clear from these percentages that most of the
kitchen staff occupies the experience more than 15 years.
60
37.44 40
40 10.77 11.79
30
20 Series3
Series2
10
Series1
0
Series1 Series2 Series3
Figure (6): Respondents Rate of Experience
4.4.2 The availability of technical aspects of kitchen equipment in

hotels:
Table (5): The Availability of Technical Aspects
No. Technical Aspects In Hotels Kitchen Equipment No. Mean Std. Deviation
1 Kitchen equipment are suitable for working in tropical 195 4.3692 .60673
climatic conditions from - 5C to 45C with a relative
humidity of 98%.
2 Kitchen equipment are developed to the point that it 195 4.3487 .67460
won't twist and will withstand harsh treatment.
3 Kitchen equipment are free of sharp edges and pointed 195 4.2000 .59724
projections that would be obligated to cause injury to
staff or harm to the dress.
4 Kitchen Equipment with hot parts is protected to avoid 195 4.1590 .62620
direct contact and harming the staff .
5 Handles, hinges, catches of Kitchen equipment are 195 4.0564 .67496

fixed that they do not work loose or break and do not
allow compilation of grease or food debris.
61
6 7.Removable parts of kitchen equipment are accessible, 195 4.2000 .65488

and not require the use of tools for their removal or
assemble and fixed correctly.
7 There is an instruction panel next to the removable 195 4.2872 .64183

parts for cleaning or maintenance of kitchen equipment
to illustrate the disassembly and assembly mechanism.
8 Any door or cover in kitchen equipment that has a 195 4.2923 .66712
safety device when closed so that it cannot be opened
or removed during work.
9 Ground-based equipment is to be installed on a 195 4.0564 .71932

platform or legs that are adjustable so that they are at
least 150 mm above the floor.
10 Kitchen equipment worktops are free of abrasions and 195 4.1590 .65830
burrs and made of materials that are easy to clean.
11 The open ignition hobs of the kitchen equipment have a 195 4.1385 .72957
removable spill tray for easy cleaning.
12 Spaces between equipment are limited to avoid spills 195 4.0615 .77080
and dirt and to facilitate cleaning of surfaces.
13 The evacuated tubular parts of equipment legs or 195 4.2359 .68545

supports are fully enclosed
14 Equipment that needs to be emptied for cleaning, such 195 4.2923 .61902
as a deep fat fryer, is equipped with a safe means to
drain the contents completely.
15 Steam heating equipment is equipped with an external 195 4.2410 .74499

steam pan so that it is completely separate from the
items being cooked.
16 Kitchen equipment is equipped with the necessary 195 4.2103 .72645

control, sensor and insurance units to ensure the safe
use of this equipment
62
17 Control units are mounted on external vertical surfaces 195 4.2154 .62158
inside stainless steel boxes.
18 Sensors are installed inside the devices and are 195 4.1795 .65298
protected by a suitable compartment for the nature of
use.
19 Heating and cooling equipment is thermally insulated to 195 4.2821 .64010

reduce heat loss or gain and avoid direct contact with
hot/cold components.
20 All handles and hand wheels in heating and cooling 195 4.1949 .75503
devices are provided with good thermal insulation
material.
21 Steam heating equipment is provided with safe means 195 4.3128 .62556
to discharge excessive pressure of steam if it occurs.
22 The design of the kitchen equipment has been taken 195 4.4051 .69235
into account to keep the vibration and noise rates as low
as possible.
23 Water heaters are equipped with submersible heaters 195 4.2154 .77644
and a thermostat with an indicator light to control the
temperature.
24 All electrical equipment shall be provided with a 195 4.1538 .80394

ground connection that provides safe electrical
connection to all exposed metal parts of the unit.
25 All connections and fittings in direct contact with the 195 4.3795 .68080
burner flame or heater elements are welded with copper,
the thickness of which is copper not less than 1.2 mm.
26 Water heating machines use tanks made of copper and the 195 4.4872 .62060
inner surfaces in contact with the water are nickel plated.
Valid N (listwise) 195 4.2359
63
According to the findings in table (6), the analysis of the availability of

technical aspects of kitchen equipment in the five- and four-star hotels to which
the questionnaire was distributed, all respondents agreed that all the technical
aspects of kitchen equipment were available in the kitchen equipment in the
hotels where they worked (mean = 4.23).
- The difference of the availability of technical aspects between the

five- and four-star hotels.
Table (6): The difference of the availability of tech- aspects between 5&4
star hotels Group Statistics
Hotel Classification N Mean Std. Deviation Std. Error Mean
Tech_ 5 star 103 4.1187 .64160 .06322
Aspects 4 star 92 4.0268 .74540 .07771
Referring to Table No. 6 to Comparing the difference between the mean

in the five-star and four-star hotels of the availability of the technical aspects of
kitchen equipment, it became clear that the arithmetic mean of the availability of
the technical aspects of kitchen equipment in the five-star hotels ( 4.11) and the
arithmetic mean of the availability of the technical aspects of kitchen equipment
in the four hotels Stars (4.02) , which means that there are no significant
differences for the availability of technical aspects of kitchen equipment in five-
star and four-star hotels
- This agrees with each of (Penn et al., 2013, Yazıcıoğlu, 2016, Thomas et al.,
2013) who stated that establishments working in the field of food and
beverages should be focused in complying with the availability of technical
aspects (specifications). in kitchen equipment in the hotels in which they
work.
64
- According to (Young et al.,2018) study of ((Questionnaire Survey of

Accidents Occurred in Kitchens for Identification of Risk Factors and
Preventing Measures)). The study finding More safety devices and technical
aspects of kitchen equipment are provided, resulting in fewer accidents.).
According to findings, burn injuries were the most commonly reported
accident (34.0%), followed by cuts (27.1%), slips (26.4%), and
musculoskeletal diseases (26.4%).
- The findings of the study also matched those of (Park et al., 2017), who
conducted a ((Survey and Analysis of the Accident Cases of Kitchen staff in
Catering and Commercial Kitchens)). According to his findings, burns were
the most common type of accident (62.7 % of respondents reported).
Slippery was 49.4%, cut was 48.2%, and musculoskeletal issues were 15.7
percent of the time. Knives were found to be the most common cause of
accidents (44.2%), and investigation led to the importance of technical
aspects for kitchen equipment.
4.4.3 Implementation of occupational safety practices in hotels:
Table (7): Implementation of Practices to avoid accident’s
Std.
Descriptive Statistics N Range Mean
Deviation
1 Care about the "rule of the elbow," where the 195 2.00 4.4769 .73445
stature of the worktable ought to be four inches
underneath the staff elbow.
2 Storing of hand devices, little hardware, and 195 3.00 4.4923 .70615
supplies on two or three racks, found before the
individuals who work.
3 Devices or materials are inside 60 to 90 cm of 195 2.00 4.5333 .64430

the center of the staff waistline.
65
Std.
Descriptive Statistics N Range Mean
Deviation
4 Care about using personal protective equipment. 195 2.00 4.5795 .65613
5 Properly reporting of all accidents. 195 3.00 4.4564 .65950
6 Making safety as a priority and an integral part 195 3.00 4.3846 .72565
of the operation of kitchen and work
7 Never wear lose shirts that may get caught on 195 2.00 4.5897 .57964
machinery, catch on fire, or interfere with lifting.
8 Training staff to use the tools and equipment 195 3.00 4.5179 .68371
used in the restaurant and prohibiting their use
without training and guidance.
9 Never tamper with electrical equipment until it's 195 3.00 4.7179 .48422
unplugged and turned off.
10 Always use safety devices and installed 195 3.00 4.4308 .69540
equipment guards.
Valid N (list wise) 195 4.517
The study revealed that according to respondents answers only 5

practices always applied in four and five- star hotels in Greater Cairo including:
1- Care about the "rule of the elbow," where the stature of the worktable ought
to be four inches underneath the staff elbow by Mean (4.47).
2- Storing of hand devices, little hardware, and supplies on two or three racks,
found before the individuals who work by mean (4.49).
3- Properly reporting of all accidents by mean (4.45).
4- Making safety as a priority and an integral part of the operation of kitchen

and work by mean (4.38).
5- Always use safety devices and installed equipment guards by mean (4.43).
66
while they assured that the rest of practices are usually applied in four
and five-star hotels in Greater Cairo which are:
1- Devices or materials are inside 60 to 90 cm of the center of the staff

waistline by mean (4.53).
2- Care about using personal protective equipment by mean (4.57).
3- Never wear lose shirts that may get caught on machinery, catch on fire, or
interfere with lifting by mean (4.58).
4- Training staff to use the tools and equipment used in the restaurant and
prohibiting their use without training and guidance by mean (4.51).
5- Never tamper with electrical equipment until it's unplugged and turned off
by mean (4.71).
- The findings of the study were agreed with (cherono, 2011) in the study
(Occupational Accidents at Hotels in Eldoret, Kenya), which found that
without safety practices and policies in the kitchen, hotel staff were more
likely to be involved in accidents.
- According to Haruyama et al., (2014), injuries and accidents in the kitchen
can be avoided by following the correct practices for handling equipment,
wearing personal protective equipment, and following operating instructions,
Also added that health and safety are top priorities in occupational health
around the world. For kitchens and food service staff, kitchen labour
involves a heavy workload, a terrible working environment, and a high risk
of occupational diseases and accidents.
67
Table (8): The difference between Implementation Of occupational safety

practices in four five- star hotels. Group Statistics
Std. Std. Error

Hotel Classification N Mean
Deviation Mean
5 star 103 4.4864 .71387 .07034

Practices
4 star 92 4.3380 .85393 .08903
Referring to Table No: 8 to Comparing the difference between the mean

in the five-star and four-star hotels of Implementation of occupational safety
practices, it became clear that the arithmetic mean of the Implementation of
occupational safety practices in the five-star hotels (4.48) and the arithmetic
mean of Implementation of occupational safety practices in the four hotels Stars
(4.33) , which means that there are no significant differences for the availability
of Implementation of occupational safety practices in five and four-star hotels.
4.4.4 Accident occurrences in the hotel’s kitchen:
Table (9): Accident’s mean in hotel kitchen
Descriptive Statistics N Mean Std. Deviation
1 Lift truck accidents during food and 195 1.2205 .47362

beverage transportation.
2 Falls from height during work. 195 1.3641 .57950
3 Entry into silos and confined spaces.. 195 1.5333 .72700
4 Slip and trip injuries in the kitchen owing 195 1.9179 .65286
to oily, damp, or polluted flooring.
5 Cuts from knives and struck by objects. 195 2.0000 .80591
6 Wounds from sharp edges or fingers 195 1.4000 .61258

crushed due to the manual handling for
equipment.
68
Descriptive Statistics N Mean Std. Deviation
7 Upper limb disorders (ULDs) due to the 195 1.3128 .51732

hard work of kitchen staff.
8 Occupational dermatitis due to contact 195 1.2410 .49571

with cleaners, frequent hand washing /
frequent use of alcohol-based sanitizers.
9 Occupational asthma due to sensitized 195 1.3385 .52593

smoke rising from ovens and dust that are
breathed into lungs.
10 Hearing loss due to noise. 195 1.3026 .63874
11 Burns caused by contacting hot surfaces in 194 1.8866 .77361

the Kitchen.
12 Work-related stress caused by excessive a 194 1.4691 .72095

lot of work demands.
Valid N (listwise) 194 1.79
According to the study findings in table (9), there are nine kinds of
accidents that never happen in the kitchens of four and five - star hotels in
Greater Cairo, including:
1- Lift truck accidents during food and beverage transportation by mean (1.22)
2- Falls from height during work by mean (1.36).
3- Entry into silos and confined spaces by mean (1.53).
4- Wounds from sharp edges or fingers crushed due to the manual handling for
equipment by mean (1.40).
5- Upper limb disorders (ULDs) due to the hard work of kitchen staff by mean
(1.31).
69
6- Occupational dermatitis due to contact with cleaners, frequent hand

washing/ frequent use of alcohol-based sanitizers by mean (1.24).
7- Occupational asthma due to sensitized smoke rising from ovens and dust that
are breathed into lungs by mean (1.33).
8- Hearing loss due to noise by mean (1.30).
9- Work-related stress caused by excessive a lot of work demands by mean

(1.46).
While they assured that the rest types of accidents are rarely happened in
kitchen of four and five star hotels in Greater Cairo which are:
1- Slip and trip injuries in the kitchen owing to oily, damp, or polluted flooring
by mean (1.91).
2- Cuts from knives and struck by objects by mean (2.00).
3- Burns caused by contacting hot surfaces in the Kitchen by mean (1.88).
Table (10): The difference between Accident occurrences in four &five- star
hotels Group Statistics
Std. Std. Error

Hotel Classification N Mean
Deviation Mean
5 star 103 1.3060 .36329 .03580

Practices
4 star 92 1.33216 .36389 .03794
Referring to Table No. 10, comparing the difference between the mean
in the five-star and four-star hotels of accident occurrence, it became clear that
the arithmetic mean of accident occurrence in five-star hotels (1.30) and the
arithmetic mean of accident occurrences in four-star hotels (1.32), which means
that there are no significant differences in accident occurrence in four and five-
star hotels.
70
4.5 Testing the hypothesis

H1: The technical aspects of kitchen equipment have a significant impact
on kitchen staff’ occupational health and safety.
Correlation between the technical aspects of choosing kitchen equipment

(tech. aspect) and occupational health and safety (accidents).
Table (11): correlation between technical aspect of kitchen equipment and

accident’s Correlations
tech_ aspects accidents
Tech_ aspects Pearson Correlation 1 -.605**
Sig. (2-tailed) .000
N 195 195
Accidents Pearson Correlation -.605** 1
N 195 195
** Correlation is significant at the 0.01 level (2-tailed)
a. Dependent Variable: accidents

b. Predictors: (Constant), technical _aspects
As shown in Table 11, there is a strong negative correlation between the

availability of technical aspects of kitchen equipment and the occupational
health and safety of hotel kitchen staff represented in accidents (correlation
coefficient =-0.605 and sig = 0.000), implying that the more technical aspects of
kitchen equipment are available, the fewer accidents occur in the hotel kitchen.
71
Bivariate correlation
Table (12): bivariate correlation between technical Aspects and accident’s
accidents
1 Kitchen equipment are suitable for working Pearson Correlation -.365**

in tropical climatic conditions from - 5C to
45C with a relative humidity of 98%.
N 195
2 Kitchen equipment are developed to the Pearson Correlation -.304**

point that it won't twist and will withstand
harsh treatment.
N 195
3 Kitchen equipment are free of sharp edges Pearson Correlation -.267**

and pointed projections that would be
obligated to cause injury to staff or harm to
N 195
the dress.
4 Kitchen Equipment with hot parts are Pearson Correlation -.261**

protected to avoid direct contact and
harming the staff.
N 195
5 Handles, hinges, catches of Kitchen Pearson Correlation -.255**

equipment are fixed that they do not work
loose or break and do not allow compilation
N 195
of grease or food debris.
6 Removable parts of kitchen equipment are Pearson Correlation -.337**

accessible, and not require the use of tools for
their removal or assemble and fixed correctly.
N 195
7 There is an instruction panel next to the Pearson Correlation -.232**

removable parts for cleaning or maintenance of
kitchen equipment to illustrate the disassembly
and assembly mechanism. N 195
72
accidents
8 Any door or cover in kitchen equipment that Pearson Correlation -.449**

has a safety device when closed so that it
cannot be opened or removed during work.
N 195
9 Ground-based equipment is to be installed Pearson Correlation -.282**

on a platform or legs that are adjustable so
that they are at least 150 mm above the floor.
N 195
10 Kitchen equipment worktops are free of Pearson Correlation -.014

abrasions and burrs and made of materials
that are easy to clean.
N 195
11 The open ignition hobs of the kitchen Pearson Correlation -.101

equipment have a removable spill tray for
easy cleaning
N 195
12 Spaces between equipment are limited to Pearson Correlation -.016

avoid spills and dirt and to facilitate cleaning
of surfaces.
N 195
13 The evacuated tubular parts of equipment Pearson Correlation -.159*

legs or supports are fully enclosed
N 195
14 Equipment that needs to be emptied for Pearson Correlation -.280**

cleaning, such as a deep fat fryer, is
equipped with a safe means to drain the
N 195
contents completely.
15 Steam heating equipment is equipped with Pearson Correlation -.235**

an external steam pan so that it is completely
separate from the items being cooked.
N 195
73
accidents
16 Kitchen equipment is equipped with the Pearson Correlation -.255**

necessary control, sensor and insurance units
to ensure the safe use of this equipment
N 195
17 Control units are mounted on external Pearson Correlation -.173*

vertical surfaces inside stainless steel boxes.
N 195
18 Sensors are installed inside the devices and Pearson Correlation -.232**
are protected by a suitable compartment for
the nature of use.
N 195
19 Heating and cooling equipment is thermally Pearson Correlation -.213**

insulated to reduce heat loss or gain and
avoid direct contact with hot/cold
N 195
components..
20 All handles and hand wheels in heating and Pearson Correlation -.321**
cooling devices are provided with good
thermal insulation material.
N 195
21 Steam heating equipment is provided with Pearson Correlation -.333**

safe means to discharge excessive pressure
of steam if it occurs.
N 195
22 The design of the kitchen equipment has Pearson Correlation -.227**

been taken into account to keep the vibration
and noise rates as low as possible.
N 195
23 Water heaters are equipped with submersible Pearson Correlation -.226**

heaters and a thermostat with an indicator
light to control the temperature.
N 195
74
accidents
24 All electrical equipment shall be provided Pearson Correlation -.277**

with a ground connection that provides safe
electrical connection to all exposed metal
N 195
parts of the unit..
25 All connections and fittings in direct contact Pearson Correlation -.201**

with the burner flame or heater elements are
welded with copper, the thickness of which
N 195
is copper not less than 1.2 mm.
26 Water heating machines use tanks made of Pearson Correlation -.414**

copper and the inner surfaces in contact with
the water are nickel plated.
N 195
** Correlation is significant at the 0.01 level (2-tailed).
* Correlation is significant at the 0.05 level (2-tailed).
The study also examined the relationships between each of the kitchen
equipment technical aspects analysed and the occurrence of accidents, as shown
in table (12), and finding that:
1- A non-significant correlation exists between equipment spacing and

accidents (sig = 0.825). This could be due to the use of these spaces, which
are required to prevent spillage, dirt, and vermin, as well as to facilitate the
cleaning of these surfaces, which help to prevent the spread of insects while
having no effect on the occurrence of accidents.
- This is supported by (Saravacos and Kostaropoulos, 2016) and (El- amir,
2019), who assert that the spaces between kitchen equipment are necessary to
prevent food waste from accessing areas that are difficult to clean.
75
2- The open ignition hobs of the kitchen equipment have a removable spill tray
for easy cleaning, and they have a non-significant correlation with accidents
(sig = 0.16). This could be due to the use of these removable spill trays to
keep kitchen equipment clean, but it had no impact on the accidents that
occurred in the kitchen.
- This is supported by (Saravacos and Kostaropoulos ,2016), who state that the
open ignition hobs of kitchen equipment include a removable spill tray for
easy cleaning and sanitation.
3- Kitchen equipment worktops that are free of abrasions and burrs and made
of materials that are easy to clean have a non-significant correlation with
accidents (sig = 0.846). This could be due to the usage of these kitchen
equipment worktops, which are required to prevent the spread of bacteria
and to make cleaning these surfaces easier, but have no impact on the
occurrence of accidents.
- This is in agreement with (John C, 2008.Katsigris and Thomas, 2009.Penn,
2013), who stated that abrasion-free kitchen equipment worktops are related
to facilitating clean-up and reducing the spread of harmful microbes and
bacteria, as well as their transfer to foods during processing.
- As a result, in order to improve precision, the researcher excluded these

three technical aspects from the regression model.
76
Table (13): T.TEST difference between four & five- star hotels of technical
aspects.
Independent Samples Test

Levene's t-test for Equality of Means
Sig. (2- Mean Std. 90% Confidence
F Sig. t df tailed) Differe Error Lower Upper
tech_as Equal
pects variances .600 .440 .926 193 .356 .09199 .09934 -.07219 .25617
assumed
Equal
variances
not .918 180.695 .360 .09199 .10018 -.07364 .25762
assumed
According to the T.TEST in table (13), which is used to determine the

extent to which significant differences exist between five-star and four-star
hotels, the degree of significance is equal to.365, which is greater than.05,
indicating that no significant differences exist between the two types of hotels.
As shown by hotel accidents, there is a correlation between the availability of
technical aspects of kitchen equipment and their impact on the occupational
health and safety of staff.
Table (14): Regression Between technical aspects and occupational

safety (accidents)
According to table (14), technical aspects of kitchen equipment account

for 36.6 % of avoiding the occurrence of accidents in kitchens because R2 =
36.6, as per regression analysis of the impact of technical aspects of kitchen
equipment on occupational health and safety.
77
Table (15): regression (ANOVA) between technical aspects and

occupational safety
Table 15 illustrates that technical aspects have a significant impact on

the occurrence of accidents.
Table (16): Regression coefficients of technical aspect
According to table (16), technical aspects of kitchen equipment account

for 36.6 % of avoiding the occurrence of accidents in kitchens because R2 =
36.6%, as per regression analysis of the impact of technical aspects of kitchen
equipment on occupational health and safety. In the overall multiple regression
model, (B = -.317, p > 05) was shown to be significant. and B=-.317, so the
relation between the variables is strong negativity. As a result, the study rejected
the null hypothesis and accepted the alternative hypothesis, which showed that
there were significant effects of technical aspects of kitchen equipment on
78
H2: The practices that hotels apply to avoid accidents have a significant
impact on kitchen staff occupational safety.
- Correlation between practice to avoid accidents in the kitchen and

occupational health and safety (accident)
Table (17): correlation between practices and accidents
As indicated by table (17), there is a strong negative correlation between

the practices applied in the kitchen to avoid accidents and the occupational
health and safety of hotel kitchen staff because (correlation coefficient = -0.603
and sig = 0.000).
Bivariate correlation
Table (18): Bivariate correlation between practices and accident’s
Correlations accidents
Care about the "rule of the elbow," where the Pearson Correlation -.130
1 stature of the worktable ought to be four inches Sig. (2-tailed) .071

underneath the staff elbow N 195
Pearson Correlation -.271**

Storing of hand devices, little hardware, and
2 supplies on two or three racks, found before the Sig. (2-tailed) .000
individuals who work.. N 195

Devices or materials are inside 60 to 90 cm of
3 Sig. (2-tailed) .000
the center of the staff waistline.
N 195
79
Correlations accidents
4 Care about using personal protective equipment. Sig. (2-tailed) .001
N 195
5 Properly reporting of all accidents. Sig. (2-tailed) .000
N 195
Pearson Correlation -.171*

Making safety as a priority and an integral part
of the operation of kitchen and work
N 195

Never wear lose shirts that may get caught on
N 195

Training staff to use the tools and equipment
8 used in the restaurant and prohibiting their use Sig. (2-tailed) .000
without training and guidance.
N 195

Never tamper with electrical equipment until it's
N 195

Always use safety devices and installed
10 Sig. (2-tailed) .038
equipment guards.
N 195
** Correlation is significant at the 0.01 level (2-tailed).
* Correlation is significant at the 0.05 level (2-tailed).
80
Table (18) indicated that the study examined the correlation between the
practices applied to avoid accidents in the kitchen and the occurrence of
accidents, and found that:
1- Care about the "rule of the elbow," where the stature of the worktable ought
to be four inches underneath the staff elbow, has a non-significant
correlation with accidents (sig = 0.71). That may be a result of the staff
comfort and ability to work for long periods of time without stress, and has
no impact on the probability of an accident.
(Health and Safety Executive, 2018) referred that this practice related to
the staff comfort.
Table (19) T.TEST to measure difference between four & five- star
hotels in practices.
Levene's Test for Independent Samples Test

Equality of t-test for Equality
Mean ofStd.
Means
Sig. (2- Differen Error 90% Confidence
F Sig. t df tailed) ce Differen Lower Upper
Practice Equal
s variance
1.600 .207 1.321 193 .188 .14836 .11233 -.03729 .33402
s
assumed
Equal
variance
1.308 178.141 .193 .14836 .11346 -.03924 .33597
s not
assumed
According to table (19): T.TEST, which is used to determine the extent

to which significant differences exist between practices applied to avoid
accidents in the kitchen in five-star and four-star hotels, the degree of
significance is equal to .188, which is greater than .05, indicating that no
significant differences exist between the two types of hotels. As shown by hotel
accidents, there is a correlation between practices applied to avoid accidents in
the kitchen and the occurrence of accidents.
81
Table (20): Regression between practices and accidents
According to table (20), the practices applied to avoid accidents in the

kitchen account for 36.4 to avoid the occurrence of accidents in the kitchen
because R2 = 36.4%.
Table (21): regression (ANOVA) between practices and accidents
Table 21 shows that the practices have a significant effect on

accidents‘ occurrence because sig = .000.
Table (22): Regression Coefficient’s of practices
82
From table 22, the practices applied to avoid accidents in the kitchen
account for 36.4 to avoid the occurrence of accidents in the kitchen because R2
= 36.4%, as per regression analysis of the practices applied to avoid accidents in
the kitchen on occupational health and safety. In the overall multiple regression
model, (B = -.279, p >0.05) was shown to be significant. And B=-.279, so the
relation between the variables is strong negativity. As a result, the study refused
the null hypothesis and accepted the alternative hypothesis, which cleared that
there‘re significant effect of practices applied to avoid accidents in the kitchen
on occupational health and safety.
H3: Both technical aspects of kitchen equipment and the practices have
effect on the occupational health and safety of kitchen staff.
Table (23): Regression between technical aspects and practices with accidents
According to table (23), Availability of technical aspects of kitchen

equipment and practices applied to avoid accidents in the kitchen to avoid the
occurrence of accidents in the kitchen equal 40% because R2 = 40.
Table (24): Regression (ANONA) between tech-aspects, practices and

accidents
Table 24 shows that both of technical aspects and practices have a

significant effect on accidents‘ occurrence.
83
Table (25): Regression Coefficients of technical aspects and practices
From table 25, it is found that Availability of technical aspects of kitchen

equipment and practices applied to avoid the occurrence of accidents in the
kitchen equal 40% because R2 = 40 %, as per regression analysis of the
practices applied to avoid accidents in the kitchen on occupational health and
safety. In the overall multiple regression model for practices, (B = -.151, p >
0.05) was shown to be significant. and B=-.327, so the relation between the
variables is strong negativity, and the overall multiple regression model for
technical aspects of kitchen equipment (B = -.176, p > 0.05) was shown to be
significant. and B=-.336, so the relation between the variables is strong
negativity
H4: There are differences between five and four star hotels in the impact of
technical aspects of kitchen equipment and practices on the occupational
safety and health of kitchen staff.
Table (26): T-Test, difference between technical aspects, practices and

accidents
Group Statistics
‫تصنيف الفندق‬ N Mean Std. Deviation Std. Error Mean
accidents 4 star 103 1.3060 .36329 .03580
5 star 92 1.3216 .36389 .03794
tech_aspects 4 star 103 4.1187 .64160 .06322
5 star 92 4.0268 .74540 .07771
Practices 4 star 103 4.4864 .71387 .07034
5 star 92 4.3380 .85393 .08903
84
Levene's Test
for Equality t-test for Equality of Means
of Variances
90% Confidence
Sig. Interval of the
Mean Std. Error
F Sig. t df (2- Difference
Difference Difference
tailed)
Lower Upper
Equal variances
.134 .715 -.299 193 .766 -.01557 .05216 -.10177 .07063
assumed
accidents
Equal variances
-.299 190.471 .766 -.01557 .05216 -.10179 .07064
not assumed
Equal variances
.600 .440 .926 193 .356 .09199 .09934 -.07219 .25617
Technical assumed
aspects Equal variances

.918 180.695 .360 .09199 .10018 -.07364 .25762
not assumed
Equal variances
1.600 .207 1.321 193 .188 .14836 .11233 -.03729 .33402
Practices assumed
Equal variances 1.308 178.141 .193 .14836 .11346 -.03924 .33597
- according to table 26: T.TEST, which is used to determine the extent to

which significant differences exist between the impact of technical aspects
of kitchen equipment on occuptional safety of kitchen staff in five & four-
star hotels.
The degree of significante differences between five & four-star hotels is
equal 0.356, which is greater than 0.05, indicating that no significant differences
exist between the two types of hotels on the impact technical aspects of kitchen
equipment on occuptional safety of kitchen staff.
- according to table 26: T.TEST, which is used to determine the extent to

which significant differences exist between the impact of practices applied
in kitchen to avoide accidents occure on occuptional safety of kitchen staff
in five & four-star hotels.
85
The degree of significante differences between five & four-star hotels is

equal 0.188, which is greater than 0.05, indicating that no significant differences
exist between the two types of hotels on the impact of practices applied in
kitchen to avoide accidents occure on occuptional safety.
- according to table 27, T.TEST, which is used to determine the extent to

which significant differences exist between accidents in the kitchen in five &
four-star hotels.
The degree of significant differences between four and five-star hotels is
equal 0.766, which is greater than.05, indicating that no significant differences
exist between the two types of hotels of accidents occurrence in kitchen.
4.6 Discussion of findings
The main objective of this study is to clarify the importance of

technical aspects in the selection of kitchen equipment, as well as their
implications for occupational health and safety. Whereas the results of the study
concluded that the availability of technical aspects of choosing kitchen
equipment has a significant effect on the occupational health and safety of
kitchen staff. Because the R2 = 36.6, the results of the regression analysis to
measure the effect of the availability of technical aspects of choosing kitchen
equipment reduce the occurrence of accidents in kitchen by 36.6.
- The findings of this study agreed with the Previous studies of (Park
et al., 2017, Buchanan et al., 2010) that have indicated that
technical aspects of kitchen equipment selection have a crucial
impact in decreasing kitchen staff injuries.
- The findings of this study agreed with the previous studies of
(Buchanan et al., 2010) which revealed that hotel staff is more
prone than other service staff to be harmed at work and to suffer
more serious injuries.
86
- The findings of this study also agreed with (Park et al., 2017) which
revealed that technical aspects of kitchen equipment selection have a
good impact on hotel staff occupational health and safety.
- the findings of this study agree with (Salama, 2016), who cleared
that technical aspects of kitchen equipment selection had an
influence on producing a quiet and safe working environment.
- The findings of this study agree with (Joe and Mcintosh, 2016),
who found that technical aspects of kitchen equipment have an
influence on food quality, the environment, and restaurant service.
The importance of technical aspects of kitchen equipment is shown
in all of these findings.
The study also revealed a set of practises that hotels use with kitchen
staff that have a large and effective influence on protecting kitchen staff
occupational health and safety and preventing injuries, and used statistical tests
(correlation and regression) to clarify the relationship between the application of
these practises in the kitchen and preventing occupational injury accidents for
kitchen staff. It was found that there is a meaning to implementing practises and
avoiding the occurrence of any accidents because R2 = 36.4. This means that the
application of these practises in the kitchen prevents occupational injury
accidents by 36.4% of kitchen accidents.
87
1.6 Study final model
Technical aspects for

choosing kitchen equipment
R2=36.6
(B= -.317, p<0.05) Occupational health

practices to avoid R2=36.4 and safety
accidents occur
B=-.279, P<0.05) (ACCIDENTS)
R2=40%
Both technical aspects

for choosing kitchen
equipment and practices
Figure (7) Study final models
4.7 Summary of results and discussion

This chapter analyses the study's findings in relation to its objectives. It
includes the aspects that have an impact on workplace health and safety. the
study found that the technical aspects of kitchen equipment selection had a
significant impact on workplace health and safety. ) B=-.317, p >0.05) was
shown to be significant in the overall multiple regression model. R2 is 36.6 %,
implying that technical aspects of kitchen equipment selection reduce the
frequency of accidents by 36.6 %. Also, the study found that some kitchen
practices have a significant impact on workplace health and safety. The total
multiple regression model (B=-.279, p >0.05) was significant. R2 = 36.4 %,
implying that kitchen practices reduce the occurrence of accidents by 36.4 %.
88
CHAPTER FIVE
CONCLUSION AND
RECOMENDATIONS
Chapter Five Conclusion and Recommendations
Introductions
The study's recommendations are highlighted in this chapter. It also
includes general recommendations for hotels on how to effectively adopt and
use technical aspects while selecting kitchen equipment, as well as the study's
implications in terms of academic and practical applications. Finally, it
illustrates the research's limitations as well as future research.
5.1 Conclusion
When purchasing kitchen equipment, hotels often need to clarify the
technical aspects. This could be for a variety of reasons, including the
equipment's required use, capacity, and performance, as well as its occupational
safety and health implications. As a result, the study's main contribution is to
investigate the most essential technical aspects of kitchen equipment that affect
kitchen staff's occupational health and safety.
A variety of conclusions were reached as a result of the study.
First, the study determined the most important technical aspects of

kitchen equipment that have an impact on kitchen staff's occupational health and
safety. There were 26 different technical aspects of the Kitchen Equipment
design and materials utilised in it, as well as its control units, etc., that were
tested. Only 23 aspects of them, according to the study, have a significant
impact on kitchen staff health and safety.
Second, in addition to technical aspects of kitchen equipment, the study

included practises that may have an impact on the kitchen staff's occupational
health and safety. Only nine of the ten practises were found to have a significant
impact on the health and safety of kitchen staff.
90
5.2 Recommendation.
A. After proving the results of the study for the effective role of a number of
technical aspects of kitchen equipment in reducing the occurrence of
accidents, the study recommends that these technical aspects should be
available in hotel kitchens, including:
1- Kitchen equipment is suitable for working in tropical climatic conditions

from - 5C to 45C with a relative humidity of 98%.
2- Kitchen equipment is developed to the point that it won't twist and will
withstand harsh treatment.
3- Kitchen equipment is free of sharp edges and pointed projections that would
be obligated to cause injury to staff or harm to the dress.
4- Kitchen Equipment with hot parts is protected to avoid direct contact and
harming the staff.
5- Handles, hinges, catches of Kitchen equipment are fixed that they do not
work loose or break and do not allow compilation of grease or food debris.
6- Removable parts of kitchen equipment are accessible, and not require the
use of tools for their removal or assemble and fixed correctly.
7- There is an instruction panel next to the removable parts for cleaning or
maintenance of kitchen equipment to illustrate the disassembly and assembly
mechanism.
8- Any door or cover in kitchen equipment that has a safety device when closed
so that it cannot be opened or removed during work.
9- Ground-based equipment is to be installed on a platform or legs that are
adjustable so that they are at least 150 mm above the floor.
10- The evacuated tubular parts of equipment legs or supports are fully
enclosed
11- Equipment that needs to be emptied for cleaning, such as a deep fat fryer, is
equipped with a safe means to drain the contents completely.
91
12- Steam heating equipment is equipped with an external steam pan so that it
is completely separate from the items being cooked.
13- Kitchen equipment is equipped with the necessary control, sensor and
insurance units to ensure the safe use of this equipment
14- Control units are mounted on external vertical surfaces inside stainless steel
boxes.
15- Sensors are installed inside the devices and are protected by a suitable
compartment for the nature of use.
16- Heating and cooling equipment is thermally insulated to reduce heat loss or
gain and avoid direct contact with hot/cold components.
17- All handles and hand wheels in heating and cooling devices are provided
with good thermal insulation material.
18- Steam heating equipment is provided with safe means to discharge
excessive pressure of steam if it occurs.
19- The design of the kitchen equipment has been taken into account to keep
the vibration and noise rates as low as possible.
20- Water heaters are equipped with submersible heaters and a thermostat with
an indicator light to control the temperature.
21- All electrical equipment shall be provided with a ground connection that
provides safe electrical connection to all exposed metal parts of the unit.
22- All connections and fittings in direct contact with the burner flame or heater
elements are welded with copper, the thickness of which is copper not less
than 1.2 mm.
23- Water heating machines use tanks made of copper and the inner surfaces in
contact with the water are nickel plated.
92
B. The study also recommends that the members of the committees concerned
with setting kitchen equipment specifications should be familiar with the
finding of this study and consider the specifications that have proven their
impact on the occupational safety of kitchen staff when purchasing kitchen
equipment.
C. The study also recommends that hotel kitchen staff apply the following
practices due to their impact on reducing the occurrence of accidents:
1- Store tools, small appliances, and supplies on two or three shelves in front of
staff in an easily accessible place.
2- Arrange the devices and equipment within the work perimeter so that they
are 60 to 90 cm away from the staff waist.
3- Paying attention to staff wearing protective equipment while working.
4- Report all accidents and record their data in the records and periodic reports.
5- Make compliance with safety procedures a priority and an integral part of
operating the kitchen and work.
6- Preventing the wearing of wide clothing, scarves or neck ties that may be
attached to devices and equipment or catch fire.
7- Training staff to use the tools and equipment used in the restaurant and
prohibiting their use without training and guidance
8- Prohibition of tampering with electrical and equipment before completely
disconnecting the power supply.
9- Obliging staff to use the safety equipment found in the equipment and
punishing those who violate this.
D. Training managers in hotels and food & beverage managers should take care
to organize training courses for kitchen staff on practices that the study has
proven to have impacted on the safety of kitchen staff and to ensure that they
are applied correctly.
93
Tips for Purchasing Managers and Food and Beverage Managers:
1- Hotel purchasing managers must be fully informed about the most up-to-
date technical specifications for kitchen equipment by visiting the websites
of international and local kitchen equipment companies, as well as attending
international and local exhibitions where factories and companies display the
most up-to-date specifications in the world of kitchen equipment.
2- To prevent injuries, food and beverage management should guarantee that
training courses are conducted for kitchen staff that interact with equipment
directly and on a regular basis on how to utilise the technical aspects of
kitchen equipment.
3- In order for hotels to ensure that protection devices and equipment work
efficiently, hotel managers and food and beverage managers must maintain
periodic maintenance work by companies or factories that supply kitchen
equipment in accordance with warranty certificates or through maintenance
contracts in the event of warranty expiration.
4- Food and beverage managers and engineering affairs managers should make
sure that each piece of kitchen equipment or gadget has a guidance panel on
top that explains how to operate and utilise the technical components of the
equipment.
5- In the case of a problem in any technical component of any kitchen
equipment or device, food and beverage managers must warn kitchen staff
not to tamper with it or attempt to use it until it has been serviced by the firm
that supplied it or referred to the Engineering Affairs Department.
6- To avoid any injuries, food and beverage managers must be aware of best
procedures for ensuring staff safety and health while interacting with kitchen
equipment.
94
7- Kitchen staff must have access to personal protective equipment such as

protective gloves, safety shoes, and handling tools, as well as a commitment
to utilise them under the supervision of the Occupational Health and Safety
Department.
8- In the case of an accident to a kitchen staff, food and beverage management
must file an official report to determine the source of the incident and
remedy the problem to prevent recurrence.
5.3 limitation and future research

This study has limitations that should be considered when conducting
future research. One of the study's limitations is that the participants are mostly
from a particular sample group, namely four- and five-star hotels in Greater
Cairo. As a result, researchers predict that replicating this study in other areas or
in alternative hotel categories could yield different results. Other technological
factors may have an impact on staff health and safety. According to the literature
review, many other factors affect the health and safety of kitchen staff. The
design of the kitchen, as well as the arrangement of equipment inside the
kitchen, as well as ventilation, lighting, emergency exits, and the organisation of
catering providers' entry and exit, as well as the colours of wall paints and other
factors, can all have a significant impact on staff health.
In this study, the researchers chose variables to be investigated in the

study based on past studies to save time and effort. As a result, researchers
recommend additional research in the field of kitchen staff health that includes
complementary studies with other variables.
95
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APPENDICES
Appendices
Questionnaire form
This form aims to collect your opinions on "The Impact of Technical
Aspects of Kitchen Equipment on the Occupational Health and Safety of Hotel
staff." The collected data will be used for research only and no names of
personal data are required.
Thank you for your time and help
You can contact the researcher by e-mail if you have any questions
regarding the questionnaire.: nayl461978@gmail.com
(First): The Personal Data
 Gender: male ( ) female ( )
 Age: less than 30 years ( ) From 30 >- 45 years ( ) More than 45( )
 Educational level :mid-scale education ( ) Above mid-scale education ( )

bachelor ( ) Postgraduate Master's/PhD studies ( )
 Years of experience: less than 5 years ( ) 5-less than 10 years ( )
 Hotel Degree : 5 star ( ) 4 star ( )
105
Appendices
(Second): Please check whether or not you agree with the

following statements about the technical criteria for kitchen
equipment and their availability at your hotel.
For kitchen equipment at your workplace , the following
Strongly
disagree
disagree
strongly
Neutral
agree
agree
technical specifications are available.
1 Kitchen equipment are suitable for working in tropical

climatic conditions from - 5C to 45C with a relative
humidity of 98%.
2 Kitchen equipment are developed to the point that it

won't twist and will withstand harsh treatment.
3 Kitchen equipment are free of sharp edges and pointed

projections that would be obligated to cause injury to
staff or harm to the dress.
4 Kitchen Equipment with hot parts are protected to avoid

direct contact and harming the staff.
5 Handles, hinges, catches of Kitchen equipment are fixed

that they do not work loose or break and do not allow
compilation of grease or food debris.
6 Removable parts of kitchen equipment are accessible,

and not require the use of tools for their removal or
assemble and fixed correctly.
7 There is an instruction panel next to the removable parts

for cleaning or maintenance of kitchen equipment to
illustrate the disassembly and assembly mechanism.
8 Any door or cover in kitchen equipment that has a safety

device when closed so that it cannot be opened or
removed during work.
106
Appendices
Strongly
disagree
disagree
strongly
Neutral
agree
agree
9 Ground-based equipment is to be installed on a platform

or legs that are adjustable so that they are at least 150
mm above the floor.
10 Kitchen equipment worktops are free of abrasions and

burrs and made of materials that are easy to clean.
11 The open ignition hobs of the kitchen equipment have a

removable spill tray for easy cleaning.
12 Spaces between equipment are limited to avoid spills

and dirt and to facilitate cleaning of surfaces.
13 The evacuated tubular parts of equipment legs or

supports are fully enclosed
14 Equipment that needs to be emptied for cleaning, such

as a deep fat fryer, is equipped with a safe means to
drain the contents completely.
15 Steam heating equipment is equipped with an external

steam pan so that it is completely separate from the
items being cooked.
16 Kitchen equipment is equipped with the necessary

control, sensor and insurance units to ensure the safe use
of this equipment
17 Control units are mounted on external vertical surfaces

inside stainless steel boxes.
18 Sensors are installed inside the devices and are protected

by a suitable compartment for the nature of use.
19 Heating and cooling equipment is thermally insulated to

reduce heat loss or gain and avoid direct contact with
hot/cold components.
107
Appendices
Strongly
disagree
disagree
strongly
Neutral
agree
agree
20 All handles and hand wheels in heating and cooling

devices are provided with good thermal insulation
material.
21 Steam heating equipment is provided with safe means to

discharge excessive pressure of steam if it occurs.
22 The design of the kitchen equipment has been taken into

account to keep the vibration and noise rates as low as
possible.
23 Water heaters are equipped with submersible heaters

and a thermostat with an indicator light to control the
temperature.
24 All electrical equipment shall be provided with a ground

connection that provides safe electrical connection to all
exposed metal parts of the unit.
25 All connections and fittings in direct contact with the

burner flame or heater elements are welded with copper,
the thickness of which is copper not less than 1.2 mm.
26 Water heating machines use tanks made of copper and

the inner surfaces in contact with the water are nickel
plated.
108
Appendices
(Third): Please indicate the extent to which the management of

the hotel in which you work is committed to the following
practices:
Please indicate to what extent the management of the hotel
Strongly
disagree
disagree
strongly
Neutral
agree
agree
where you work follows to the following practices:
1 Care about the "rule of the elbow," where the stature of

the worktable ought to be four inches underneath the
staff elbow.
2 Storing of hand devices, little hardware, and supplies on

two or three racks, found before the individuals who
work.
3 Devices or materials are inside 60 to 90 cm of the center

of the staff waistline.
4 Care about using personal protective equipment.
5 Properly reporting of all accidents.
6 Making safety as a priority and an integral part of the

operation of kitchen and work
7 Never wear lose shirts that may get caught on

8 Training staff to use the tools and equipment used in the

restaurant and prohibiting their use without training and
guidance.
9 Never tamper with electrical equipment until it's

10 Always use safety devices and installed equipment

guards.
109
Appendices
(Fourth): Explain how frequently the following incidents occur at

your workplace:
Accidents may occur in hotel kitchens as a result of
Sometimes
Usually
Always
Rarely
Never
machinery and equipment:
1 Lift truck accidents during food and beverage

transportation.
2 Falls from height during work.
3 Entry into silos and confined spaces..
4 Slip and trip injuries in the kitchen owing to oily, damp,

or polluted flooring.
5 Cuts from knives and struck by objects.
6 Wounds from sharp edges or fingers crushed due to the

manual handling for equipment.
7 Upper limb disorders (ULDs) due to the hard work of

kitchen staff.
8 Occupational dermatitis due to contact with cleaners,

frequent hand washing / frequent use of alcohol-based
sanitizers.
9 Occupational asthma due to sensitized smoke rising

from ovens and dust that are breathed into lungs.
10 Hearing loss due to noise.
11 Burns caused by contacting hot surfaces in the Kitchen.
12 Work-related stress caused by excessive a lot of work

demands.
110
‫‪Appendices‬‬
‫إستمارة إستقصاء‬
‫ت ػ ػ ػ اا جػ ػ ػداتااة طػ ػ ػ ايةػ ػ ػ اا‬ ‫ته ػ ػػدؼااةد ااي ػ ػػفااة ػ ػػيااةتج ػ ػػاؼاية ػ ػػي اتػ ػ ػ اااة كا ػ ػػبااة ػ ػػفا‬
‫اةص ػ ػػلفاكاةي ػ ػػة فااة ه ػ ػػفاةةجػ ػ ػ ة فا ة ػ ػ ػ دؽث ال ػ ػػفقاا ي ػ ػػت اةا ه ػ ػػدؼااة ل ػ ػػثااةجة ػ ػػيا ػ ػػطاكة ػ ػػفا ػ ػػتـا‬
‫تاش ص فاأكااي ءاةة ااد ا‬ ‫ايت دا ه ا ماأغااضاا الا‪-‬ا ك اا هاغ اا طةكبااما‬
‫شكرا جزيال لوقتك ومساعدتك‬
‫ةإليت ي ػ ػ ػ ػ ااي ػ ػ ػ ػػفاأما جةك ػ ػ ػ ػػفا تجة ػ ػ ػ ػػفا يػ ػ ػ ػػت اةاا ي ػ ػ ػ ػػت فا ك ػ ػ ػ ػ كـااةتكص ػ ػ ػ ػػؿا ػ ػ ػ ػ ػ ا‬
‫اة لثاية ااة ا داا ةكتاك يا‪:‬اا‪ nayl461978@gmail.com‬ا‬
‫ا‬
‫أوالً البيانات الشخصية‬

‫ا‬
‫ا يا‬ ‫(ا‬ ‫)‬ ‫ا‬ ‫فكا ا‬ ‫(ا‬ ‫)‬ ‫الجنس ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫السن‬
‫اك اا فا‪ 54‬اي ف ا‬ ‫(ا‬ ‫)‬ ‫فا‪03‬ا‪<-‬ا‪54‬اي ف ا‬ ‫(ا‬ ‫)‬ ‫اقؿا فا‪03‬اي ف ا‬ ‫(‬ ‫)‬
‫ا‬ ‫ا‬ ‫المستوياالتعميمي‪ :‬ا‬
‫تجة ـا كؽااة تكيطاا جهداي ف‬ ‫(‬ ‫)‬ ‫تجة ـا تكيطا(د ةكـا ياأكا ا ج دةف)‬ ‫(‬ ‫)‬
‫يت اا‪/‬ادك كااق‬ ‫دااي تاية ا‬ ‫(‬ ‫)‬ ‫ة ي سا‪/‬ا ك ةا كسا‬ ‫(‬ ‫)‬
‫ا‬ ‫عدد سنوات الخبرة‪ :‬ا‬
‫فا‪-4‬ااقؿا فا‪ 03‬اي كات ا‬ ‫(‬ ‫)‬ ‫( اقؿا فا‪4‬اي كات ا‬ ‫)‬
‫( اك اا فا‪ 04‬اي ف ا‬ ‫)‬ ‫فا‪-03‬ااقؿا فا‪04‬اي ف ا‬ ‫(‬ ‫)‬
‫تصنيف الفندق الذي تعمل بها‪ :‬ا‬
‫ا دؽااا ا كـ ا‬ ‫ااااااااااااااااااااااااااااا(ااااااا)‬ ‫(ااااااا)اا دؽا سا كـ‬
‫‪111‬‬
‫ثانياااااً ماااان ماااامك ومااااى ماااادا موا قتااااك عماااال العبااااارات التاليااااة والتااااي تتعمااااق با شااااترا ات الفنيااااة‬
‫لمعدات الم ابخ ومدا توا رها ي مكان عممك‪.‬‬
‫موا ق‬ ‫غير‬ ‫غير موا ق‬

‫موا ق‬ ‫محايد‬ ‫تتوا ر المواصفات الفنية التالية ي معدات الم ابخ بمكان عممك ا‬ ‫ـا‬
‫بشدة‬ ‫موا ق‬ ‫بشدة‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫ػ ػ ػػفا ػ ػ ػػفا‪4-‬ا ا‬ ‫ج ػ ػػداتااة ط ػ ػ ػ ا ي ػ ػ ػ فاةةج ػ ػ ػػؿا ػ ػ ػػيااةظػ ػ ػػاكؼااة‬ ‫‪0‬ا‬
‫دا فا ئك فاإة ا‪54‬ادا فا ئك فا ااطك فا ي فا‪ ٪86‬ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫جػ ػػداتااة ط ػ ػ اقك ػ ػػفااةتل ػ ػػؿةا ات ػ ػػيااك ه ػ ػ ةاةتتل ػ ػػؿااةتش ػ ػ ؿا ا‬ ‫‪2‬ا‬
‫اةش ؽث ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫ج ػػداتااة ط ػ ػ ا ة ػػفا ػ ػػفااةلػ ػكاؼااةل ػ ػ دةاكاة ت ػػكءاتااة د ػ ػػفااةتػ ػػيا ا‬ ‫‪0‬ا‬
‫قداتي باإص فاةةج ة فاأكاإةل ؽااةضااا ة يهـ ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 5‬ا األ ػ ػ ػ اءااةيػ ػ ػ ػ فا ػ ػ ػػفا ج ػ ػ ػػداتااة ط ػ ػ ػ ا ج كة ػ ػ ػػفالااا ػ ػ ػ ػ اةت ػ ػ ػػبا ا‬
‫إص فااةج ة فا ةلاكؽاي دا ة يته ث ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫ػ ػ ػ ضاك صػ ػ ػػةتا جػ ػ ػػداتااة ط ػ ػ ػ ا لك ػ ػ ػػفااةت ػ ػ ػػتةا ات كيػ ػ ػػاا ا‬ ‫‪4‬ا‬
‫ااةطج ـث ا‬ ‫ااةشلكـاأكا‬ ‫ك اتي حا ت‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 8‬ا األ ػ ػ ػ اءااة ة ػ ػػفاةإل اة ػ ػػفاةةت ظ ػ ػػؼاأكااةصػ ػ ػ فا ػ ػػفا ج ػ ػػداتااة طػ ػ ػ ا ا‬
‫ي ػ ػ ػ ػػهؿااةكص ػ ػ ػ ػػكؿاإة هػ ػ ػ ػ ػ اك اتتطة ػ ػ ػ ػػبااي ػ ػ ػ ػػت داـاأدكاتا اةتهػ ػ ػ ػ ػ اأكا‬
‫جه اكت ته ا شكؿاصل حث ا‬ ‫ت‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 7‬ا ك ػ ػػداةكل ػ ػػفاتجة ػ ػ ػ تا ػ ػ ػكااااأل ػ ػ ػ اءااة ة ػ ػػفاةإل اة ػ ػػفاةةت ظ ػ ػػؼاأكا ا‬
‫اةص فا فا جداتااة ط اةتكض حاآة فااة ؾاكاةتاك بث ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 6‬ا اما ػ ػ باأكاغط ػ ػ ءا ػ ػػيا جػ ػػداتااة ط ػ ػ ا ػ ػػهاأداةال ػ ػػفاي ػ ػػداغة ػ ػػها ا‬
‫ل ثا ا كفاافا تحاأك تـاإ التهاأ ءااةج ؿث ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 9‬ا اة جػ ػػداتااة ئ ػ ػػفاية ػ ػ ااألاضا ػ ػػتـاتاك ه ػ ػ ايةػ ػ ػ ا صػ ػػفاأكاأا ػ ػػؿا ا‬
‫ق ة ػ ػػفاةةضػ ػ ػ طا ل ػ ػػثاتك ػ ػػكفايةػ ػ ػ ااات ػ ػ ػ عا‪043‬ا ػ ػػـا ػ ػػفااألاضػ ػ ػ فا‬
‫ية ااألقؿث ا‬
‫‪112‬‬

‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 03‬ا أيػ ػػطحااةج ػ ػػؿا ػ ػػيا ج ػ ػػداتااة ط ػ ػ ا ة ػ ػػفا ػ ػػفااةكش ػ ػػطاكاة تكئػ ػ ػ تا ا‬
‫ك ص جفا فا كادا يهؿات ظ ه ث ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫اتلت ػ ػػكمايةػ ػ ػ اصػ ػ ػ فا ا‬ ‫‪ 00‬ا كاق ػ ػػداا ش ػ ػػج ؿااة تكل ػ ػػفا ج ػ ػػداتااة طػ ػ ػ‬
‫ااةيكائؿااة يك فاق ةفاةإل اةفاة يهؿات ظ ه ث ا‬ ‫ةت‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 02‬ا اة ي ػ ػ ػ ػ تا ػ ػ ػ ػ فااة جػ ػ ػ ػػداتا لػ ػ ػ ػػدكدةاةت ػ ػ ػ ػػبااأل يػ ػ ػ ػػك باكت ي ػ ػ ػ ػ اا ا‬
‫ت ظ ؼااأليطحثا ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 00‬ا األ ػ ػ اءااأل ك ػ ػػفااة اغػ ػػفا ػ ػػفاأا ػ ػػؿااة جػ ػػداتاأكادي ته ػ ػ ا ة ػ ػػفا ا‬
‫ت نا ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 05‬ا اة ج ػ ػػداتااةت ػ ػػياتلتػ ػ ػ جاإةػ ػ ػ ات ا هػ ػ ػ اةةت ظ ػ ػػؼا ػ ػػؿا ػ ػػةةااة ػ ػػدلكفا ا‬
‫اةج فا كدةا كي ئؿاآ فاةتصا ؼااة لتك تات ن اث ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 04‬ا جػ ػ ػػداتااةتي ػ ػ ػ فا ة ػ ػ ػ اا ػ ػ ػ كدةا كي ػ ػ ػ ءا ػ ػ ػ ا ياةة ػ ػ ػ االتػ ػ ػ ػ ا ا‬
‫ايفااةج صاااةتيا تـاطه ه ث ا‬ ‫ككفا صؿات‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 08‬ا ج ػ ػ ػػداتااة طػ ػ ػ ػ ا ػ ػ ػ ػ كدةا كل ػ ػ ػػداتااة ػ ػ ػػتلكـاكا يتش ػ ػ ػػج ااكاةتػ ػ ػ ػ فا ا‬
‫اةة فاةض فاا يت داـااآل فاةهفقااة جدات ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 07‬ا كل ػػداتااةػ ػػتلكـا ػػتـاتاك ه ػ ػ ايةػ ػ ااأليػ ػػطحااة أايػ ػ فااة ا ػ ػػفادا ػ ػػؿا ا‬
‫ص د ؽا فااة ك فااة كـاةةصدأثا ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 06‬ا أ هػ ػ ػ ػ ةاا يتش ػ ػ ػػج اا ػ ػ ػػتـاتاك هػ ػ ػ ػ ادا ػ ػ ػػؿااأل هػ ػ ػ ػ ةاكتك ػ ػ ػػكفا ل ػ ػ ػػفا ا‬
‫صكاةا ي فاةط جفاا يت داـث ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫فاكاةت ا ػ ػ ػػدا ج كة ػ ػ ػػفالااا ػ ػ ػناةت ة ػ ػ ػػؿا ػ ػ ػػداأكا ػ ػ ػ ػ دةا ا‬
‫ا‬ ‫‪ 09‬ا جػ ػ ػػداتااةتيػ ػ ػ ػ‬
‫اةل اااةاكت باا تص ؿااة شاا ة كك تااةي فا‪/‬ااة ادةث ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫ػ ػ ػ ااة ػ ػ ػ ضاكاةج ػ ػػةتااة دك ػ ػػفا ػ ػػياأ هػ ػ ػ ةااةت ا ػ ػػداكاةتيػ ػ ػ فا ا‬ ‫‪ 23‬ا‬
‫كدةا دةاي ؿالاااما دةث ا‬
‫‪113‬‬

‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 20‬ا جػ ػ ػػداتااةتي ػ ػ ػ فا ة ػ ػ ػ اا ػ ػ ػ كدةا كي ػ ػ ػ ئؿاآ ػ ػ ػػفاةت ا ػ ػ ػ ااةض ػ ػ ػ طا ا‬
‫اة ائدا فااة اا يال ةفالدك هث ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 22‬ا تص ػ ػ ػ ػ ـا جػ ػ ػ ػػداتااة ط ػ ػ ػ ػ ااكيػ ػ ػ ػػيا ػ ػ ػ ػػهااةل ػ ػ ػ ػ ظاية ػ ػ ػ ػ ا جػ ػ ػ ػػد تا ا‬
‫ا لت ا اكاةضكض ءاي داأد ااةلدكدااة ك فثا ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫تاتج ػ ػػؿاكلػ ػػيا ا‬ ‫‪ 20‬ا األ ه ػ ػ ةااةتػ ػػياتج ػ ػػؿا تي ػ ػ فااة ػ ػ ةا ػ ػ كدةا ي ػ ػ‬
‫ػ ػػكاةا ة ػ ػ ػ ةاكي ا كي ػ ػػت تا ؤش ػ ػػااض ػ ػػكئياةة ػ ػػتلكـا ػ ػػيادا ػ ػػفا‬
‫اةل اااةث ا ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫ػ ػ ااة جػ ػػداتااةكها ئ ػ ػػفا كصػ ػػةفاأاض ػ ػ فاتػ ػػك ااتكصػ ػػؿا ا‬ ‫‪ 25‬ا ػ ػػتـات ك ػ ػػدا‬
‫ااأل اءااة جد فااة كشك فاةةكلدةثا ا‬ ‫كها ئياآ فاة‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫ػ ػ ػ ااةكصػ ػ ػػةتاكاةتاك ػ ػ ػ تااةتػ ػ ػػياتة ػ ػ ػػسا شػ ػ ػػكؿا شػ ػ ػػااةهػ ػ ػػبا ا‬ ‫‪ 24‬ا‬
‫اة كقػ ػ ػػداأكاي ص ػ ػ ػػاااةي ػ ػ ػ فا ةلك ػ ػ ػػفا ة ل ػ ػ ػ ساةاك ا ػ ػ ػػؿايػ ػ ػ ػ ؾا‬
‫اة ل سا هايفا‪2‬ث‪0‬ا ـث ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 28‬ا آ تاتيػ ػ ػ ػ فااة ػ ػ ػ ػ قاتيػ ػ ػ ػػت دـا ا ػ ػ ػ ػ تا ص ػ ػ ػ ػ كيفا ػ ػ ػ ػػفااة ل ػ ػ ػ ػ سا ا‬
‫كتككفااأليطحااةدا ة فااة ة يفاةة ءا طة فا ة كؿث ا‬
‫ا‬
‫ا‬
‫ا‬
‫ا‬
‫ا‬
‫ا‬
‫ا‬
‫ا‬
‫ا‬
‫ا‬
‫‪114‬‬
‫ثالثاً من ممك ومى مدا التزام إدارة الفندق الذي تعمل به بالممارسات التالية‪:‬‬
‫ممارسات السالمة والصحة المهنية المتعمقة بالحفاظ عمل سالمة وصحة‬

‫دائما‬ ‫عادة‬ ‫احيانا‬ ‫ناد ار‬ ‫ابدا‬ ‫ـا‬
‫العاممين ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 0‬ا ا ةت ػ ػ اـا ػ ػػا ق يػ ػػدةااةكػ ػػكع اةا ج ػ ػ اأفا كػ ػػكفااات ػ ػ عاط كةػ ػػفااةج ػ ػػؿاأا ػ ػ ا ا‬
‫كص تاتلتا ا ؽااةج ؿالت ا ت كفااةج ؿا فااةج ؿادكفاإ ل ءث ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 2‬ا ت ػ ػ ػ فااألدكاتاكاأل ه ػ ػ ػ ةااةص ػ ػ ػ اةاية ػ ػ ػ اا ػ ػ ػ فاأكا ة ػ ػ ػػفاا ػ ػ ػػكؼاأ ػ ػ ػ ـا ا‬
‫اةج ة فا يا ك فا يهؿااةكصكؿاإة ه ث‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 0‬ا تات ػ ػػبااأل ه ػ ػ ةاكاة جػ ػػداتادا ػ ػػؿا ل ػ ػ طااةج ػ ػػؿا ل ػ ػػثاتكػ ػػكفاية ػ ػ ا جػ ػػدا ا‬
‫فا‪83‬اإة ا‪93‬ايـا فا صاااةج ؿث ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 5‬ا ا لت ـا اتداءااةج ة فاألدكاتااةل فاأ ءااةج ؿث ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫ته ا يااةي ةتاكاةت ا اااةداكا فث ا ا‬ ‫ااةلكادثاكتي ؿا‬ ‫‪ 4‬ا ا ةغايفا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 8‬اجػ ػ ػػؿاا ةت ػ ػ ػ اـا ػ ػ ػ ااءاتااةيػ ػ ػػة فاأكةك ػ ػ ػػفاك ػ ػ ػ ءا ا ت ػ ػ ػ أا ػ ػ ػػفاتش ػ ػ ػ ؿا ا‬
‫اة ط اكاةج ؿث‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫ػ ػ اإات ػػداءااة ة ػػسااةكاي ػػجفاكاألكشػ ػػلفاأكاأا ط ػػفااةج ػػؽااةت ػػياق ػػداتجةػ ػػؽا ا‬ ‫‪7‬ا‬
‫أل ه ةاكاة جداتاأكاتشتجؿا ه ااة اافث ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 6‬ا ت ػ ػ ػػدا بااةجػ ػ ػ ػ ة فاية ػ ػ ػ ػ اإي ػ ػ ػػت داـااألدكاتاكاة جػ ػ ػ ػػداتااة يػ ػ ػ ػت د فا ػ ػ ػ ػػيا ا‬
‫اة طجـاكلظااإيت دا ه ادكفاتدا باكتك هث ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫نثا ا‬ ‫‪ 9‬ا لظاااةج ثا ة جداتاكاةكها ئ فاق ؿا صؿااةت اااةكها ياي ه ات‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 03‬ا اة ػ ػ ػ اـااةج ػ ػ ػ ة فا يػ ػ ػػت داـاكي ػ ػ ػ ئؿااأل ػ ػ ػ فااة ك ػ ػ ػػكدةا ة جػ ػ ػػداتاك ج ق ػ ػ ػػفا ا‬
‫فا ةؼافةؾث ا‬
‫ا‬
‫‪115‬‬
‫رابعاً ومى مدا تكرار الحوادث التالية ي مكان عممك‪:‬‬
‫دائما‬ ‫عادة‬ ‫احيانا‬ ‫ناد ار‬ ‫ابدا‬ ‫الحوادث التي قد تنتج عن اآلالت المعدات ي م ابخ المنشآت الفندقية ا‬ ‫ـا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 0‬ا لكادثاش ل تااةا اأ ءا ؿااألطج فاكاة شاك تث ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 2‬ا اةي كطا فايةكاأ ءااةج ؿث‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 0‬ا اةلشااي دااةد كؿاإة ااةصكا اكاأل كفااةض فث ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 5‬ا إص ػ ػ ػ تاا ػ ػ ػ ؽاكاةتج ػ ػ ػػاا ػ ػ ػػيااة ط ػ ػ ػ ا ي ػ ػ ػ بااألاض ػ ػ ػ تااة ت ػ ػ ػػفاأكا ا‬
‫اةاط فاأكااة ةك فث ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 4‬ا اة اكحااة ت فايفاقط ااةيك ك فاككا صطداـا أل ي ـااةصة فث ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 8‬ا اة ػ ػػاكحااة ت ػ ػػفايػ ػػفا ة يػ ػػفااةل ػ ػكاؼااةل ػ ػ دةاأكايػ ػػلؽااألص ػ ػ ا ي ػ ػ با ا‬
‫اةتج ؿااة دكما ااآل تاكاة جداتث ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 7‬ا اضػ ػ ػػط اا تااألط ػ ػ ػااؼااةجةك ػ ػ ػػفا(‪) ULDs‬ا ي ػ ػ ػ بااةج ػ ػ ػػؿااةش ػ ػ ػ ؽاةج ػ ػ ػ ؿا ا‬
‫اة ط ث ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 6‬ا اةتهػ ػ ػ ػ بااة ة ػ ػ ػػدا يػ ػ ػ ػ با ة ي ػ ػ ػػفااة ظ ػ ػ ػ ػ تاكغي ػ ػ ػػؿااة ػ ػ ػػد فااة تك ػ ػ ػػااا‪/‬ا ا‬
‫ا يت داـااة تكاااةة طهااتااةتياتلتكماية ااةكلكؿث ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 9‬ا ا ػ ػ ػ ػااضااة هػ ػ ػ ػ ااةت ي ػ ػ ػػياا ي ػ ػ ػ ػ باتلي ػ ػ ػػسااة ػ ػ ػػد فااة تصػ ػ ػ ػ يدا ػ ػ ػ ػػفا ا‬
‫األ اافاكاة اااةفما تـاايت ش قها يااةائت فث ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 03‬ا دافااةي ا ي بااةضكض ءث ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 00‬ا اةلاكؽااة ت فايفا ة يفااأليطحااةي فا يااة ط ث ا‬
‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫ا‬ ‫‪ 02‬ا اةض كطااة ي فااة ت فايفاك اةا تطة تااةج ؿث ا‬
‫تجة تاا امااكا ةلظ تاثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثثث ا‬
‫ا‬
‫ا‬
‫ا‬
‫‪116‬‬
‫ا‬
‫ا‬
‫ا‬
‫ا‬
‫امللخص العربي‬
‫‪ .1‬مقدمة ‪-:‬‬
‫تج ػ ػ ػػداا تكػ ػ ػ ػ ااتااةلد ػ ػ ػػفا ػ ػ ػػياتك كةك ػ ػ ػ ػ اإي ػ ػ ػػداداك د ػ ػ ػػفااة ػ ػ ػ ػ كك تاكاة ش ػ ػ ػػاك تا ص ػ ػ ػػد نااا‬
‫ةةت ػ ػ ػ اكي ػ ػػؿا ػ ػػفايكا ػ ػػؿا ػ ػػضاتكة ػ ػػفااةطجػ ػ ػ ـثااكغ ة ػ ػ ػ ا ػ ػ ػ اتاكػ ػ ػ ال ػ ػػفقاا تكػ ػ ػ ااتاية ػ ػػيااتصػ ػ ػ ـا‬
‫اة ج ػ ػ ػػداتاكت ط طهػ ػ ػ ػ اكاةت ػ ػ ػ ػ تااة يػ ػ ػ ػاةا ػ ػ ػػيااةتج ئ ػ ػ ػػفاكاةت ة ػ ػ ػػؼاكاة د ػ ػ ػػفثاكةج ػ ػ ػػؿال ػ ػ ػػفاال ػ ػ ػػكااة ػ ػ ػػدا ا‬
‫ا ي ي ػ ػػياة ػ ػ ػ دةاا ي ػ ػػت اا ػ ػػياأ لػ ػ ػ ثاكد اايػ ػ ػ تاتك كةك ػ ػ ػ ا ػ ػػد تااةطجػ ػ ػ ـاكتي ػ ػػة طااةض ػ ػػكءايةػ ػ ػ ا‬
‫أل ػ ػػفااةك ػ ػ ػ ءاتااة ػػ ػػفاةةجػ ػ ػ ة فا ػ ػ ػػيا ػ ػػد تااةطجػ ػ ػ ـاثاكألفا جػػ ػػداتااةطه ػ ػػياكت ه ػ ػ ػ ااألغف ػ ػػفاقػ ػ ػػدا‬
‫تك ػ ػػكفا ػ ػػدااك ػ ػػاايػ ػ ػ نا ػ ػػيال ػ ػػدكثااصػ ػ ػ تاةةجػ ػ ػ ة فا ػ ػػؿااةل ػ ػػاكؽاكاة ػ ػػاكحاكاةتش ػ ػػكل تةاأصػ ػ ػ حا‬
‫ػ ػ ػػفااةض ػ ػ ػػاكاما جا ػ ػ ػػفاأل ػ ػ ػػفاإ ػ ػ ػااءاتااةي ػ ػ ػػة فاكاةتشػ ػ ػ ػ ؿااة يػػ ػ ػ فاة ػ ػ ػػؿال ػ ػ ػػفقاا صػ ػ ػ ػ تةا ػ ػ ػػةا‬
‫تي ػ ػ ػػت دـاأ ػ ػ ػ نػدااأماقطج ػ ػ ػػفا ػ ػ ػػفا ج ػ ػ ػػداتااة طػ ػ ػ ػ التػ ػ ػ ػ اتك ػ ػ ػػكفايةػ ػ ػ ػ ا جا ػ ػ ػػفات ػ ػ ػػفا ج ة ػ ػ ػػفااةتشػ ػ ػ ػ ؿا‬
‫اته ‪ .‬ا‬ ‫ا‬ ‫كاة كا بااة فاةة جداتاك‬
‫ت ػ ػ ػ ااك ػ ػ ػػا اكطهػ ػ ػػيا‬ ‫اك ػ ػ ػػيااة ش ػ ػ ػ تااة دق ػ ػ ػػفةا جػ ػ ػػدااة ط ػ ػ ػ الػ ػ ػػكااة ط ػ ػ ػػفااة صصػ ػ ػػفا‬
‫اةطج ػ ػ ـا طػ ػػاؽااةطهػ ػػيااة تة ػ ػػفاةا ج ػ ػ اأ ػ ػػهااة ك ػ ػ فااةػ ػػفما ػ ػػتـا ػ ػػهاتلض ػ ػ اااةك ػ ػ تثالػ ػػفاااة ط ػ ػ ا‬
‫ك ػ ػػفاأفا كػ ػ ػػكفا ك ن ػ ػ ػ ا ط ػ ػ نػاااةك ػ ػ ػػكدااةجد ػ ػ ػػدا ػ ػػفااة ػ ػ ػ طاا ػ ػ ػػؿااةلػ ػ ػكاؼااةل ػ ػ ػ دةاكاةل ػ ػ ػ اااةاكاةةهػ ػ ػػبا‬
‫اة كشػ ػ ػػكؼاكاة ػ ػ ػػكتاكاألل ػ ػ ػ ضاك ئػ ػ ػػفااةج ػ ػ ػػؿايػ ػ ػػا جفااةلاكػ ػ ػػفثاةػ ػ ػػفاا ػ ػ ػػباأفا ت ػ ػ ػكا اا ػ ػ ػػيااة ط ػ ػ ػ ا‬
‫دا ػ ػػفاك ػ ػ ػاةا ػ ػػفااة ػ ػػكييا ة ػ ػ ػ طااكا ةتػ ػ ػ اـا ػ ػ ػ ااءاتااةي ػ ػػة فااة ه ػ ػػفاكك ػ ػػفةؾااةتجػ ػ ػ كفاكاةتكاص ػ ػػؿا‬
‫ا ةءااةج ؿا فاأ ؿات باا ص تثاااااااا ا‬
‫ضػ ػ ػ ػ فاإةػ ػ ػ ػ األ ػ ػ ػػفااة كا ػ ػ ػػبااة ػ ػ ػػفاة ج ػ ػ ػػداتااة طػ ػ ػ ػ ةاك ص ػ ػ ػػدا هػ ػ ػ ػ ااة كاصػ ػ ػ ػ تا‬ ‫ل ػ ػ ػػفاا‬
‫اة ػ ػػفااةتػ ػػيا ػ ػػباتكا ال ػ ػ ا ػ ػػيا جػ ػػداتااة طػػ ػ اةض ػ ػ فاك ػ ػ ءةاتشػ ػ ػ ؿاي ة ػ ػػفةاكاةل ػ ػ ػ ظاية ػ ػ اص ػ ػػلفا‬
‫كيػ ػػة فااةج ػ ػ ػ ؿاكت ة ػ ػػؿاا صػ ػ ػ تاأكااةكق ػ ػػفا هػ ػ ػ ةال ػ ػػثاتج ػ ػػدااةيػ ػػة فاكاةص ػ ػػلفااة ه ػ ػػفاأل ػ ػػداأل ػ ػػـا‬
‫اةجكا ػػ ػػؿااةتػ ػ ػػيا ػػ ػػبا ااي ته ػ ػ ػ ا ػ ػ ػػيااة كا ػػ ػػبااة ػ ػ ػػفاةة ط ػ ػ ػ اةتل ػ ػ ػ ااةج ػ ػ ػ ة فاكا لت ػ ػ ػ ظا هػ ػ ػػـا ػ ػ ػػيا‬
‫اة ؤيي ػ ػػفةاا ةي ػ ػػة فاكاةص ػ ػػلفااة ه ػ ػػفا ه ػ ػػفا ػ ػػيا كػ ػ ػ فااةج ػ ػػؿةاكةةجػ ػ ػ ة فااةل ػ ػػؽا ػ ػػيااةج ػ ػػؿا ػ ػػيا‬
‫ك ػ ػ فاآ ػ ػػفاك ػ ػ ‪.‬ؿا ػ ػػفااة ػ ػ طاثاكغ ة ػ ػ ا ػ ػ ا ػ ػػتـا ض ػ ػ ةااة ط ػ ػ يـااةتػ ػػيات شػ ػػؿا ػ ػػياتط ػ ػػؽاا ػ ػااءاتا‬
‫اةص ػ ػػلفاكاةي ػ ػػة فااة ه ػ ػػفاة كظ هػ ػ ػ اكق ػ ػػدات ػ ػػدايػ ػ ػ جته اكتتك ػ ػػدا ػ ػ ػ ة ا ة ػ ػػفاك ػ ػ ػاةا ت ػ ػػفااةل ػ ػ اػكادثا‬
‫اة ه فااةتيات اة كظ ه ث‬
‫‪2‬‬
‫‪ 1.1‬مشكمة الدراسة‬
‫ػ ػ ػ ةا كعااةػ ػ ػػيااألد ػ ػ ػ تاكاةد ااي ػ ػ ػ تااةي ػ ػ ػ فةااتضػ ػ ػػحاا ػ ػ ػػفاتػ ػ ػػـااإ ػ ػ ػااءااةجد ػ ػ ػػدا ػ ػ ػػفااأل ل ػ ػ ػ ثا‬
‫كاةد ااي ػ ػ تا ػ ػػيااةجد ػ ػػدا ػ ػػفااةػ ػػدكؿايػ ػػفاا ص ػ ػ تااةتػ ػػياتلػ ػػدثا ػ ػػيا ط ػ ػ ااة ػ ػ دؽةاكاةتػ ػػياةه ػ ػ ات ػ ػ اا‬
‫ية ااةصلفاكاةية فااة ه فاةةج ة فا ة ط ا ؿ‪ :‬ا‬
‫ا‬ ‫‪ -‬داايفا(‪ (Cherono, 2011‬يفااةلكادث اةتياتلدثا يااة دؽا يا د فااةدكا تا ك‬
‫‪ -‬كد اايػ ػ ػػفا(‪(Young et al.,2018‬ايػ ػ ػػفااةل ػ ػ ػكادثااةتػ ػ ػػياتلػ ػ ػػدثا ػ ػ ػػيااة ط ػ ػ ػ اةةج ػ ػ ػ ة فا ػ ػ ػػياككا ػ ػ ػ ا‬
‫كك فااةكق فا ه ث ا‬
‫كقػ ػػداأش ػ ػ ااتالػ ػػفقااةد ااي ػ ػ تاإة ػ ػ اك ػ ػػكدااةجد ػ ػػدا ػ ػػفااةجكا ػ ػػؿااةتػ ػػياتي ػ ػ باا ص ػ ػ تا صػ ػػفا‬
‫ػ ػػيااة ط ػ ػ ااة دق ػ ػػفةاكتجػ ػػدااة كا ػ ػػبااة ػ ػػفاة جػ ػػداتااة ط ػ ػ ا ػ ػػفاألػ ػػـااةجكا ػ ػػؿااةتػ ػػياةه ػ ػ اأ ػ ػػااك ػ ػػاا‬
‫يات با ؿالفقاا ص تث ا‬
‫ة ػ ػ ػػفااتهػػ ػ ػػدؼالػػ ػ ػػفقااةد اايػػ ػ ػػفاإةػ ػ ػ ػ ا تلد ػػ ػ ػػدااة كا ػػ ػ ػػبااة ػػ ػ ػػفاة ج ػ ػ ػػداتااة ط ػ ػ ػ ػ ااةتػ ػ ػ ػػيا ػ ػ ػ ػػبا‬
‫ايػ ػ ػ تااة تجة ػ ػػفا ةص ػ ػػلفاكاةي ػ ػػة فاااة ه ػ ػ ػفااةت ػ ػػيا ػ ػػبايةػ ػ ػ ا‬ ‫ااي تهػ ػ ػ اي ػ ػػداشػ ػ ػااءااة ج ػ ػػداتةاكاة‬
‫ااة دؽ اث ا‬ ‫ااةلكادثااةتيا تجاضاةه ااةج ة فا ط‬ ‫ةكيااة دؽاتط ه ااةت ة ؿاأكا‬
‫‪ 1.1‬أهداف الدراسة‪- :‬‬
‫ته ػ ػػدؼالػػ ػػفةااةد ااي ػ ػػفاإة ػ ػ ػ ا تلد ػ ػػدااة كا ػػ ػػبااة ػ ػػفاة جػػ ػػداتااة طػ ػ ػ ااةتػ ػ ػػيا ػ ػػبا ااي ته ػ ػ ػ ا‬
‫اي ػ ػ ػ تااة تجة ػ ػ ػػفا ةصػ ػ ػػلفاكاةيػ ػ ػػة فااة ه ػ ػ ػػفااةتػ ػ ػػيا ػ ػ ػػباية ػ ػ ػ ا ػ ػ ػ ةكيا‬ ‫ي ػ ػ ػػداش ػ ػ ػااءااة جػ ػ ػػداتةاكاة‬
‫ااة دؽ‬ ‫ااةلكادثااةتيا تجاضاةه ااةج ة فا ط‬ ‫اة دؽاتط ه اةت ة ؿاأكا‬
‫ويتم تحقيق هذا الهدف من خالل مجموعة األهداف الفرعية االتية‪- :‬‬
‫اي ػ ػ تااةتػ ػػياقػ ػػداتػ ػػؤ ااية ػ ػ اصػ ػػلفاكيػ ػػة فاي ػ ػ ؿا‬ ‫‪ -‬تلد ػ ػػدااة كا ػ ػػبااة ػ ػػفاة جػ ػػداتااة ط ػ ػ اكاة‬
‫اة ط ا يااة ش تااة دق فث‬
‫اي ػ ػ ػ تا ػ ػ ػػيااة ش ػ ػ ػ تا‬ ‫‪ -‬ق ػ ػ ػ سا ػػ ػػدلات ػ ػ ػكا اااة كا ػػ ػػبااة ػػ ػػفاة جػ ػ ػػداتااة ط ػ ػ ػ اك ػػ ػػدلاتط ػ ػ ػػؽااة‬
‫اة دق فاق دااةداايفث‬
‫‪3‬‬
‫اي ػ ػ تااة ط ػ ػػفا ػ ػػيااة ط ػ ػ اية ػ ػ ااةص ػ ػػلفا‬ ‫‪ -‬ا د اايػ ػػفات ػ ػ اااة كا ػ ػػبااة ػ ػػفاة جػ ػػداتااة ط ػ ػ اكاة‬
‫كاةية فااة ه فاة كظ يااة ط ا يااة ش تااة دق فث‬
‫‪ 1.1‬رميات الدراسة‬
‫تهدف الدراسة إلل اختبار الفرميات االتية ‪:‬‬
‫‪ -‬تؤ اااة كا بااة فاة جداتااة ط اية ااةصلفاكاةية فااة ه فاةةج ة فا ة ط ثا ا‬
‫اي تااة تجة فا ية فااةج ة فاية ااةصلفاكاةية فااة ه فاةةج ة فا ة ط ث ا‬ ‫‪ -‬تؤ اا اة‬
‫اي ػ ػ ػ تاية ػ ػ ػ ااةصػ ػ ػػلفاكاةيػ ػ ػػة فااة ه ػ ػ ػػفا‬ ‫‪ -‬تػ ػ ػػؤ ااكػ ػ ػػؿا ػ ػ ػػفااة كا ػ ػ ػػبااة ػ ػ ػػفاة جػ ػ ػػداتااة ط ػ ػ ػ اكاة‬
‫ةةج ة فا ة ط ث ا‬
‫‪ -‬تك ػ ػ ػػدا ػ ػ ػػاكؽا ػػ ػ ػ فا ػ ػ ػ دؽاا ا ػػ ػ ػ اكاة ػ ػ ػػسا ػ ػ ػػكـا ػ ػ ػػياتػ ػ ػ ػ اااة كا ػ ػ ػػبااة ػ ػ ػػفاة جػ ػ ػػداتااة طػ ػ ػ ػ ا‬
‫اي تاية ااةصلفاكاةية فااة ه فاةةج ة فا ة ط ث ا‬ ‫كاة‬
‫‪ 1.1‬أهمية الدراسة ‪-:‬‬
‫اهميااااة ت بيقيااااةا‪:‬اتت ػػػؿا ػ ػػياتلد ػػػدااة كا ػ ػػبااة ػػػفااةتػ ػػيا ػػػباتك ال ػ ػ ا ػ ػػيا جػ ػػداتااة ط ػ ػ ااككػ ػػفةؾا‬
‫ايػ ػ ػ ػ تااة تجة ػ ػ ػػفا ةص ػ ػ ػػلفاكاةيػػ ػ ػػة فااة ه ػ ػ ػػفااةت ػ ػ ػػيا ػ ػ ػػباتط ه ػ ػ ػ ػ اةة ل ظ ػ ػ ػػفايةػ ػ ػ ػ ااةصػ ػ ػ ػػلفا‬ ‫اة‬
‫كاةية فااة ه فاةةج ة فا يااة ط ث ا‬
‫ػياك ػ ػػكدا ػ ػػداةا ػ ػػيااةد ااي ػ ػ تااةتػ ػػياتتجةػ ػػؽا ة كا ػ ػػبااة ػ ػػفاة جػ ػػداتااة ط ػ ػ ا‬
‫اهميااااة بحثيااااةا‪:‬اتت ػ ػػؿا ػ ػ ن‬
‫كت ال ػ ػ ايةػ ػػيا اةصػ ػػلفاكاةيػ ػػة فااة ه ػ ػػفاةةج ػ ػ ة فا ػ ػ ة ط ا ة ػ ػ دؽااة صػ ػػا فةاك ػ ػ ا ػ ػػت اي ه ػ ػ ا ػ ػػفا‬
‫تكي ادائاةااة لثا يا طا ل فا تة فث‬
‫‪ 1.1‬منهجية الدراسة‪-:‬‬
‫‪ -‬اي ػ ػ ػػت داـااة ل ػ ػ ػػثااة ػ ػ ػ ػ ه اا ي ػ ػ ػػت ت ياكفة ػ ػ ػػؾا ػ ػ ػػها ه ػ ػ ػػتـا ش ػ ػ ػػكؿاأي ي ػ ػ ػػيا كضػ ػ ػ ػ ااة اض ػ ػ ػ ػ تا‬
‫كا ت الػ ػ ػ ػ ةا ػ ػ ػػفا ػ ػ ػػةؿاتكظ ػ ػ ػػؼااة اضػػ ػ ػ تاةش ػ ػ ػػاحااة ػ ػ ػػاكا طااةيػػ ػ ػ فا ػػ ػ ػ فااة ت ػ ػ ػ ػااتا ي ػ ػ ػػت داـا‬
‫األي ة بااةك فةا ا ااي ةاأفا ككفال ـااةج فاك ناةةي حا تج ـااة ت ئ اا لص ئ فث‬
‫‪4‬‬
‫‪ -‬ك ػ ػ ػ اتػػ ػػـاايػ ػ ػػت داـاايػ ػ ػػةكبااة لػػ ػػثااةك ػ ػ ػػيا ت ػ ػػؿا ػ ػ ػػياا يػ ػ ػػت فاةةت كػػ ػػدا ػػ ػػفاصػػ ػػلفااة اض ػ ػ ػ تا‬
‫كفةػ ػػؾا فاا يػ ػػت فاكي ػ ػ ةفااك ػ ػػاا ية ػ ػػفا ػ ػػفال ػ ػػثايػ ػػهكةفااةكصػ ػػكؿاةة ػ ػ اادا ػ ػػياظػ ػػؿااةظػ ػػاكؼا‬
‫اةاال ػػػفاة ػ ػػاكساككاك ػ ػ اك ػ ػ اا ػ ػػها ض ػ ػ فايػ ػػدـاتػ ػػد ؿااة لػ ػػثا ػ ػػيااةت ػ ػ اايةػ ػػياا ػ ػاادااةج ػ ػػفا ػ ػػيا‬
‫ػ ػػفايةػ ػػياا يػ ػػئةفةاك ػ ػ ػ اافاا يػ ػػت فا ا لت ػ ػ جااة ػ ػػيااةكشػ ػػؼايػ ػػفا ػ ػ ػ تاا ػ ػاادااةج ػ ػػفا ػ ػ ػ ا‬ ‫ا‬
‫فايةياا يت فث ا‬ ‫شجالـا ةاالفاةة‬
‫‪ -‬امجتمااااااا الدراسااااااة‪:‬اتي ػ ػػتهدؼال ػ ػػفقااةد اايػػ ػػفااةجػ ػ ػ ة فا يػػ ػػـااة طػ ػ ػ ا ػ ػػيا ػ ػ ػ دؽااة ػ ػػسا ػ ػ ػػكـا‬
‫كاألا ػ ػ ا ػ ػػكـا ط ػ ػػفااة ػ ػ لاةااةك ػ ػػاماكاةت ػ ػػيا ة ػ ػ اي ػ ػػددا‪26‬ا ػ ػػدق ا ػ ػػفا ئ ػ ػػفااة ػ ػػسا ػ ػػكـاكا‪22‬ا‬
‫دؽا فا ئفاا ا ا كـاك ا لص ءاغا فااة ش تااة دق فاةةج ـا‪2323‬ـث ا‬
‫‪ -‬عيناااااة الدراساااااة‪:‬اإيت ػ ػػدتااةد ااي ػ ػػفايةػ ػ ػ اي ػ ػػفااة ةئ ػ ػػفا ظػ ػ ػاااةص ػ ػػجك فااةتكاصػ ػ ػؿا ػ ػ ػ ااةجػ ػ ػ ة فا‬
‫ػ ػ ػااءاتاا لت اا ػ ػػفاة ئلػ ػػفاكاك ػ ػ ػ ةاكق ػ ػػدا ةػػ ػ اي ػ ػػددااة ػ ػ ػ دؽااةت ػ ػػيا‬ ‫ة ػ ػ دؽا ػ ػػةؿا تػ ػ ػاةاتط ػ ػػؽاا‬
‫كا ػ ػػتايةػػ ػ ااة ش ػ ػ اكفا ػ ػػيااةد ااي ػ ػػفايػ ػػددا‪23‬ا ػ ػػدؽاتػ ػػـاتك ػػ ػ اي ػ ػػددا‪243‬اإيػ ػػت اةاإي ػ ػػت فا ه ػ ػػـا‬
‫ػ ػػباا ي ػ ػػت ااتااة ػ ػػاا كت ة ػ ػػفا‬ ‫ككػ ػ ػ فاي ػ ػػدداا ي ػ ػػت ااتااةصػ ػ ػ ةلفاةإلي ػ ػػت داـا ج ػ ػػدااة اا ج ػ ػػفاكت‬
‫ه ا‪094‬اإيت اةاإيت ف‬
‫‪ 1.1‬نتائج الدراسة ‪-:‬‬
‫تم تحميل البيانات ي ثالث مراحل عمل النحو التالي‪:‬‬
‫تاكتص ه اث ا‬ ‫ا(أ) تا ااة‬
‫ت ي ػ ػ ػ ػػفاا(‪SPSS‬اا صػ ػ ػ ػػدااا‪-‬ا‬ ‫ا(ب) ج ة ػ ػ ػ ػػفااة ػ ػ ػ ػ تا يػ ػ ػ ػػت داـااةل ػ ػ ػ ػػفاا لص ػ ػ ػ ػ ئ فاةةجةػ ػ ػ ػػكـاا‬
‫‪28‬ا)ا يت داـاأي ة باكتدا ااإلص ئ فا تة فاتش ؿ‪-:‬‬
‫‪ -‬ت تااة ت اااألل دماأكااة ت اااة ادم‪:‬ااة تكيطاةاا لااؼ ا‬
‫‪ -‬ت تااة ت ا ف‪:‬اا ات ط‬
‫‪ -‬ت تا تجددةااة ت اات‪:‬اا لداا‬
‫تااةتياتـا ج ة ته اةةت كدا فاأ ه افاتاد ةفاالص ئ فاث ا‬ ‫ا(ج) ت ـاكت ي اااة‬
‫‪5‬‬
‫أو ًال‪ :‬اختبار الثبات‬
‫تػػ ػػـاإ ت ػ ػ ػ اا ػ ػ ػ تاأداةااةد اايػ ػ ػػفا ػػ ػػفا ػ ػ ػػةؿا ػ ػ ػ ساكاك ػ ػ ػػؾااة ػ ػ ػ اةةت كػ ػ ػػدا ػػ ػػفا ت ػ ػ ػػفا ػ ػ ػ تا‬
‫ايػ ػ ػػئةفاا يػ ػ ػػت فاكصػ ػ ػػلفاص ػ ػ ػ غته اكدقته ػ ػ ػ اك ة ػ ػ ػػتايػ ػ ػػدداي صػ ػ ػػااا يػ ػ ػػت فاا‪56‬اي ص ػ ػ ػ نااا ي ػ ػ ػ فا‬
‫اة ػ ػػيا ػ ػػةثا ػ ػ ػااتاثااة ػ ػ ػاةاا كة ػ ػػياي ػ ػػفااة كا ػ ػػبااة ػ ػػفاك ػ ػػدماتك الػ ػ ػ ا ػ ػػيا ج ػ ػػداتااة طػ ػ ػ اكي ػ ػػددل ا‬
‫ايػ ػ ػ تااةت ػ ػػياتط هػ ػ ػ ااة ػ ػ ػ دؽاا ػ ػ ػ ة ط اةت ػ ػػباكق ػ ػػكعااةلػ ػ ػكادثا‬ ‫‪28‬اي صػ ػ ػ نااةااة ػ ػ ػاةااة ػ ػػفاي ػ ػػفااة‬
‫كيػ ػػددل ا‪03‬اي ص ػ ػػااةااة ػ ػ ػاةااة ة ػ ػػفاي ػ ػػفاا ػػ ػكاعااةل ػ ػكادثااةت ػ ػػيات ػػ ػ ا ة ػ ػ دؽاكي ػ ػػددل ا‪02‬اي صػ ػ ػ ناااثاا‬
‫كك تا ت فاتلة ؿا تاايئةفاا يت فاا ي فاا‪2%‬ث‪93‬اكليا ي فا كةفاث‬
‫‪Case Processing Summary‬‬

‫‪N‬‬ ‫‪%‬‬
‫‪Case Valid‬‬ ‫‪195‬‬ ‫‪100‬‬
‫‪Excludeda‬‬
‫‪Total‬‬ ‫‪195‬‬ ‫‪100‬‬
‫‪a. List wise deletion based on all variables in the procedure.‬‬
‫‪Reliability Statistics‬‬
‫‪Cronbach's Alpha‬‬ ‫‪N of Items‬‬
‫‪90.2‬‬ ‫‪48‬‬
‫ثانياً‪ :‬معدل االستجابة ‪:‬‬
‫تااة ك ي ػ ػػفا‪243‬ااي ػ ػػت فايةػ ػ ػ ااةجػ ػ ػ ة فا ة طػ ػ ػ ثاككػ ػ ػ فا‬ ‫ػ ػ ػ ةياةةي ػ ػػت‬ ‫ةػ ػ ػ ااةج ػ ػػدداا‬
‫تااةص ػ ػػل لفاا‪094‬ااي ػ ػػت فاا ػ ػػطاسا ػ ػػثات ػ ػػـااي ػ ػػت ج دا‪44‬ااي ػ ػػت فاغ ػ ػػااصػ ػ ػ ةلفةا‬ ‫ي ػ ػػدداا ي ػ ػػت‬
‫فا كؿاث ا‬ ‫فا(‪)٪76‬اكفةؾاا جت اا جدؿاايت‬ ‫ةفةؾاك فا جدؿاا يت‬
‫أهم نتائج التحميل األحصائي ‪-:‬‬
‫ت ػ ػ ػ اا جػ ػػداتااة طػػ ػ اةه ػ ػ ات ػ ػ اافكاد ة ػ ػػفاالص ػ ػ ئ فاية ػ ػػيااةصػ ػػلفاكاةي ػ ػػة فا‬ ‫اة كا ػ ػػبااة ػ ػػفا‬ ‫‪-‬‬
‫اة ه ػػفاك ػ فا ػػكفجاا لػػدااااة تجػػددااةج ػ ـا ج ك ػ ال ػػثااف (‪)B= -0.317, P <0.05‬اك ػ ا‬
‫ت ػ ػ ػ ػ اا ج ػ ػ ػػداتااة طػ ػ ػ ػ اا ة ػ ػ ػػؿاكق ػ ػ ػػكعا‬ ‫افا‪ R2=36.6‬كفة ػ ػ ػػؾا ج ػ ػ ػػياافات ػ ػ ػػك اااة كا ػ ػ ػػبااة ػ ػ ػػفا‬
‫ف ا‪8‬ث‪%08‬اث ا‬ ‫اةلكادثا يااة ط ا ي‬
‫‪6‬‬
‫ايػ ػ ػ تااةت ػ ػػيا ػ ػػباتط هػ ػ ػ اا ػ ػػيااة طػ ػ ػ اةهػ ػ ػ اتػ ػ ػ اافكاد ة ػ ػػفا‬ ‫‪ -‬ك ػ ػ ػ اك ػ ػػداأفال ػ ػ ػ ؾا ج ػ ػػضااة‬
‫الصػ ػ ػ ػ ػ ئ فاية ػ ػ ػ ػػيااةص ػ ػ ػ ػػلفاكاةي ػ ػ ػ ػػة فااة ه ػ ػ ػ ػػفةال ػ ػ ػ ػػثاكػ ػ ػ ػ ػ فا ػ ػ ػ ػػكفجاا ل ػ ػ ػ ػػدااااةجػ ػ ػ ػ ػ ـا ‪(B= -‬‬
‫اي ػ ػ ػ ػ تااة تجة ػػ ػ ػػفا ةصػ ػ ػ ػػلفاكاةيػ ػ ػ ػػة فااة ه ػ ػ ػ ػػفا‬ ‫)‪0.279.P<0.05‬ثاكلػػ ػ ػػفاا ج ػ ػ ػ ػػياافاتط ػ ػ ػ ػػؽااة‬
‫ةه ادكاا يا ضا ي فاكقكعاااةلكادثا ي ف ‪5‬ث‪08‬ا‪%‬ةال ثاأفاا‪R2= 36.4%‬‬
‫ػ ػ ػ ػ اةتػ ػ ػ ػػك اااة كا ػ ػ ػ ػػبااة ػ ػ ػ ػػفاة جػ ػ ػ ػػداتااة ط ػ ػ ػ ػ اكتط ػ ػ ػ ػػؽا‬ ‫‪ -‬ك ػ ػ ػ ػ اا تػ ػ ػ ػػتااة ت ػ ػ ػ ػ ئ اافاا ػ ػ ػ ػػاااة‬
‫ايػ ػ ػ تااة تجة ػػ ػػفا ةص ػ ػػلفاكاةيػػ ػػة فااة ه ػػ ػػفا ػ ػػيااة ط ػ ػ ػ ااةه ػ ػ ػ اتػ ػ ػ اافكاد ةػ ػ ػػفاالص ػ ػ ػ ئ فا‬ ‫اة‬
‫ية ػ ػ ػػيااةص ػ ػ ػػلفاكاةي ػ ػ ػػة فااة ه ػ ػ ػػفاكل ػ ػ ػػثاأفا‪R2=0.40‬ا ػ ػ ػ ػ ا ج ػ ػ ػػياأفاتػ ػ ػ ػكا اااة كا ػ ػ ػػبااة ػ ػ ػػفا‬
‫اي تا ةؿاكقكعااةلكادثا يااة ط ا ي فا‪53‬ا‪٪‬ث ا‬ ‫ة جداتااة ط اكتط ؽااة‬
‫ا‪ 1.1‬محددات الدراسة‬

‫(أ محددات مكانية‬
‫تصػ ػػاا ػ ػ ؿالػ ػػفقااةد اايػ ػػفاية ػ ػ ااايػ ػػت داـاي ػ ػػفااة ةئ ػ ػػفاا ػ ػػفا ػ ػ دؽااألا جػ ػػفااكاة يػ ػػفا‬
‫ػ ػػكـا ػ ػػيااة ػ ػ لاةااةك ػ ػػاماك ش ػ ػ ؿافةػ ػػؾايػ ػػددا‪22‬ا ػ ػػدؽاأا جػ ػػفا ػ ػػكـاكايػ ػػددا‪26‬ا ػ ػػدؽا يػ ػػفا ػ ػػكـا‬
‫ط فااة لاةااةك اماط ا لص ئ فاغا فااة ش تااة دق ف اا‬
‫تم اختيار الفنادق من األربعة والخمسة نجوم ألسباب منها ‪-:‬‬
‫‪ -0‬اة كق ااة اا ياةة لثاك فاي ناكااءاا ت االفةااة دؽاةيهكةفااةكصكؿااة ه ا ا‬
‫‪ -2‬افال ػ ػ ػػفقااة ػ ػ ػ ػ دؽاتي ػ ػ ػػت دـاأل ػ ػ ػػدثات ػ ػ ػ ػ تا ج ػ ػ ػػداتااة طػ ػ ػ ػ اكفة ػ ػ ػػؾا ظ ػ ػ ػ نػاااألفا تهػ ػ ػ ػ ااةت يػ ػ ػ ػ فا‬
‫تجت داية ااة كدةاثا ا‬
‫‪ -0‬ل ػ ػػفقااة ػ ػ ػ دؽات ػ ػػك اااة كا ػ ػػبااة ػ ػػفا ػ ػػيا ج ػ ػػداتااة طػ ػ ػ ااة ص ػ ػػفا هػ ػ ػ اةا ػ ػ ػ ا ي ػ ػػتك تااة ػ ػػكدةا‬
‫اة طةك ف ا‬
‫‪ -5‬تةت ػ ػ ػ ـااة ػ ػ ػ دؽااألا جػ ػ ػػفاكاة يػ ػ ػػفا ػ ػ ػػكـا ػ ػ ػ ااءاتااةيػ ػ ػػة فااة ه ػ ػ ػػفاة كظ ه ػ ػ ػ اةاك ةت ػ ػ ػ ةيا هػ ػ ػػيا‬
‫اي تااةية فاكاةصلفااة ه فاة كظ ه ث‬ ‫تيجيادائ ناةتك اااة كا بااة فاكت فا‬
‫ا‬
‫ا‬
‫‪7‬‬
‫محددات زمنية‬ ‫(ب‬
‫ااة ػ تاةةد اايػفا ػفا(يػ ت ا‪)2323‬التػيا( كة ػك‪)2320‬اكايػت اؽا ػ ااة ػ تاكقتنػ ا‬ ‫تـات‬
‫ةا يػ با ػػاكساككاك ػ ةا ػػداأصػ حا ػػفااةصػػجبااةيػ حا ػػد كؿااة ػ دؽاكاةتج ػػؿا ػ اطػ قـااة طػ اا‬
‫طػك ن‬
‫ك صػفايةيػؿااة ػ دؽثاكتػػـااةت ةػبايةػيااة شػػكةفا ػفا ػةؿاإق ػ عا ػػد امااألغف ػفاكاة شػاك تا ة ػ دؽا‬
‫تك ا جظـاايت ااتاا يت فاية ااة كظ فاإةكتاك ان‪ .‬ا‬
‫‪ 1.1‬توصيات الدراسة ‪:‬‬
‫ا(أ) جػ ػػداا ػ ػ ػ تا ت ػ ػ ئ ااةد ااي ػ ػػفااةةػ ػػدكاااة جػ ػ ػ ؿاةج ػ ػػددا ػ ػػفااة كا ػ ػػبااة ػ ػػفاة ج ػ ػػداتااة ط ػ ػ ا ػ ػػيات ة ػ ػػؿا‬
‫ي ػ ػ ػ فاكقػ ػ ػػكعااةل ػ ػ ػكادثاةػ ػ ػػفااتكصػ ػ ػػيااةد اايػ ػ ػػفا ضػ ػ ػػاكاةات ػ ػ ػكا ااتةػ ػ ػػؾااة كا ػ ػ ػػبااة ػ ػ ػػفا ػ ػ ػػيااة ط ػ ػ ػ ا‬
‫اة دق فاكتش ؿ‪:‬‬
‫ػ ػػفا ػػ ػػفا‪4-‬ادا ػ ػػفا ئك ػػ ػػفاإةػ ػ ػ ا‪54‬ادا ػ ػ ػػفا‬ ‫‪ -0‬ج ػ ػػداتااة ط ػ ػ ػ ا يػ ػ ػ فاةةج ػػ ػػؿا ػ ػػيااةظػػ ػػاكؼااة‬
‫ئك فا ااطك فا ي فا‪٪86‬ث‬
‫‪ -2‬جداتااة ط اقك فااةتل ؿةا ات ياك ه ةاةتتل ؿااةتش ؿااةش ؽث‬
‫‪ -0‬جػ ػػداتااة ط ػ ػ ا ة ػ ػػفا ػ ػػفااةل ػ ػكاؼااةل ػ ػ دةاكاة ت ػ ػػكءاتااة د ػ ػػفااةتػ ػػياقػ ػػداتي ػ ػ باإص ػ ػ فاةةجػ ػ ػ ة فا‬
‫أكاإةل ؽااةضااا ة يهـاث‬
‫فا فا جداتااة ط ا ج كةفالااا اةت باإص فااةج ة فا ةلاكؽاي دا ة يته ث‬ ‫‪ -5‬األ اءااةي‬
‫ػ ػ ػ ااةشػ ػ ػػلكـاأكا‬ ‫‪ -4‬ػ ػ ػ ضاك ص ػ ػػةتا ج ػ ػػداتااة طػ ػ ػ ا لك ػ ػػفااةت ػ ػػتةا ات كي ػ ػػااك اتيػ ػ ػ حا ت‬
‫ااةطج ـث‬
‫‪ -8‬األ ػ ػ ػ اءااة ةػ ػ ػػفاةإل اةػ ػ ػػفاةةت ظ ػ ػ ػػؼاأكااةص ػ ػ ػ فا ػ ػ ػػفا جػ ػ ػػداتااة طػػ ػ ػ ا يػ ػ ػػهؿااةكصػ ػ ػػكؿاإة هػ ػ ػ ػ اك ا‬
‫جه اكت ته ا شكؿاصل حث‬ ‫تتطةباايت داـاأدكاتا اةته اأكات‬
‫‪ -7‬ك ػ ػػداةكل ػ ػػفاتجة ػ ػ ػ تا ػ ػ ػكااااأل ػ ػ ػ اءااة ة ػ ػػفاةإل اة ػ ػػفاةةت ظ ػ ػػؼاأكااةصػ ػ ػ فا ػ ػػفا ج ػ ػػداتااة طػ ػ ػ ا‬
‫ةتكض حاآة فااة ؾاكاةتاك بث‬
‫‪ -6‬اما ػ ػ ػ باأكاغط ػ ػ ػ ءا ػ ػ ػػيا جػ ػ ػػداتااة ط ػ ػ ػ ا ػ ػ ػػهاأداةال ػ ػ ػػفاي ػ ػ ػػداغة ػ ػ ػػها ل ػ ػ ػػثا ا كػ ػ ػػفاافا ػ ػ ػػتحا‬
‫أك تـاإ التهاأ ءااةج ؿث‬
‫‪8‬‬
‫‪ -9‬اة ج ػ ػػداتااة ئ ػ ػػفايةػ ػ ػ ااألاضا ػ ػػتـاتاك هػ ػ ػ ايةػ ػ ػ ا ص ػ ػػفاأكاأا ػ ػػؿاق ة ػ ػػفاةةضػ ػ ػ طا ل ػ ػػثاتك ػ ػػكفا‬
‫ية ااات عا‪043‬ا ـا فااألاض فاية ااألقؿث‬
‫نث‬ ‫‪ -03‬األ اءااأل ك فااة اغفا فاأا ؿااة جداتاأكادي ته ا ة فات‬
‫‪ -00‬اة جػ ػػداتااةت ػ ػياتلتػ ػ ػ جاإة ػ ػ ات ا ه ػ ػ اةةت ظ ػ ػػؼا ػ ػػؿا ػ ػػةةااةػ ػػدلكفااةج ػ ػػفا ػ ػ ػ كدةا كي ػ ػ ئؿاآ ػ ػػفا‬
‫ةتصا ؼااة لتك تات ن اث‬
‫ػ ػ ػ ػ اي ػ ػ ػػفا‬ ‫‪ -02‬جػ ػ ػػداتااةتيػػ ػ ػ فا ة ػ ػ ػ ػ اا ػ ػ ػ ػ كدةا كيػ ػ ػ ػ ءا ػ ػ ػ ػ ا ياةة ػ ػ ػ ػ االتػػ ػ ػ ا ك ػ ػ ػػكفا ص ػ ػ ػػؿات‬
‫اةج صاااةتيا تـاطه ه ث‬
‫‪ -00‬ج ػ ػ ػػداتااة طػ ػ ػ ػ ا ػ ػ ػ ػ كدةا كل ػ ػ ػػداتااة ػ ػ ػػتلكـاكا يتش ػ ػ ػػج ااكاةتػ ػ ػ ػ فااةة ػ ػ ػػفاةضػػ ػ ػ فاا ي ػ ػ ػػت داـا‬
‫اآل فاةهفقااة جداتاث‬
‫‪ -05‬كلػ ػ ػػداتااةػ ػ ػػتلكـا ػ ػ ػػتـاتاك ه ػ ػ ػ ايةػػ ػ ػ ااأليػ ػ ػػطحااة أاي ػ ػ ػ فااة ا ػ ػ ػػفادا ػ ػ ػػؿاصػػ ػ ػ د ؽا ػ ػ ػػفااة ػ ػ ػػك فا‬
‫اة كـاةةصدأثا‬
‫‪ -04‬أ ه ةاا يتشج اا تـاتاك ه ادا ؿااأل ه ةاكتككفا ل فا صكاةا ي فاةط جفاا يت داـث‬
‫‪ -08‬ج ػ ػ ػػداتااةتي ػ ػ ػ ػ فاكاةت ا ػ ػ ػ ػػدا ج كة ػ ػ ػػفالااا ػ ػ ػ ػناةت ة ػ ػ ػ ػػؿا ػػ ػ ػػداأكا ػ ػ ػ ػ دةااةل ػ ػ ػ ػ اااةاكت ػػ ػ ػػباا تص ػ ػ ػ ػ ؿا‬
‫فا‪/‬ااة ادةث‬ ‫اة شاا ة كك تااةي‬
‫ضاكاةج ةتااة دك فا ياأ ه ةااةت ا داكاةتي فا كدةا دةاي ؿالاااما دةث‬ ‫ااة‬ ‫‪-07‬‬
‫‪ -06‬جداتااةتي فا ة اا كدةا كي ئؿاآ فاةت ا ااةض طااة ائدا فااة اا يال ةفالدك هث‬
‫‪ -09‬تصػ ػ ػ ـا ج ػ ػػداتااة طػ ػ ػ اا ااي ػ ػػيا ػ ػػهااةل ػ ػ ػ ظايةػ ػ ػ ا ج ػ ػػد تاا لتػ ػ ػ ا اكاةضكضػ ػ ػ ءاي ػ ػػداأد ػ ػ ػ ا‬
‫اةلدكدااة ك فثا‬
‫ػ ػ ػ ػ ػػكاةا ة ػ ػ ػ ػ ػ ةا‬ ‫تاتج ػ ػ ػ ػ ػػؿاكلػ ػ ػ ػ ػػيا‬ ‫‪ -23‬األ ه ػ ػ ػ ػ ػ ةااةتػ ػ ػ ػ ػػياتج ػ ػ ػ ػ ػػؿا تي ػ ػ ػ ػ ػ فااة ػ ػ ػ ػ ػ ةا ػ ػ ػ ػ ػ كدةا ي ػ ػ ػ ػ ػ‬
‫كي ا كيت تا ؤشااضكئياةةتلكـا يادا فااةل اااةثا‬
‫ػػ ػ ػ ا‬ ‫ػػ ػ ػ ااة جػ ػ ػػداتااةكها ئ ػ ػ ػػفا كص ػ ػ ػػةفاأاض ػ ػ ػ فاتػ ػ ػػك ااتكص ػ ػ ػػؿاكها ػ ػ ػ ئياآ ػ ػ ػػفاة‬ ‫‪ -20‬ػ ػ ػػتـات ك ػ ػ ػػدا‬
‫األ اءااة جد فااة كشك فاةةكلدةثا‬
‫ػ ػ ػ ااةكصػ ػ ػػةتاكاةتاك ػ ػ ػ تااةتػ ػ ػػياتة ػ ػ ػػسا شػ ػ ػػكؿا شػ ػ ػػااةهػ ػ ػػبااة كقػ ػ ػػداأكاي صػ ػ ػػاااةي ػ ػ ػ فا‬ ‫‪-22‬‬
‫ةلك فا ة ل ساةاك ا ؿاي ؾااة ل سا هايفا‪2‬ث‪0‬ا ـث‬
‫‪9‬‬
‫‪ -20‬آ تاتي ػ ػ ػ ػ فااة ػ ػ ػ ػ قاتيػ ػ ػ ػػت دـا ا ػ ػ ػ ػ تا ص ػ ػ ػ ػ كيفا ػ ػ ػ ػػفااة ل ػ ػ ػ ػ ساكتكػ ػ ػ ػػكفااأليػ ػ ػ ػػطحااةدا ة ػ ػ ػ ػػفا‬
‫اة ة يفاةة ءا طة فا ة كؿث‬
‫ك ػ ػ ػ اتكصػ ػ ػػيااةد اايػػ ػػفا ضػػ ػػاكاةاإة ػ ػ ػ ـاأيض ػ ػ ػ ءااةة ػ ػ ػ فااة تصػػ ػػفا كض ػ ػ ػ ا كاص ػ ػ ػ تا جػ ػ ػػداتا‬ ‫ا(ب)‬
‫اة ط ػ ػ ػ ا ت ػ ػ ػ ئ الػ ػ ػػفقااةد اايػ ػ ػػفاك ااي ػ ػ ػ ةااة كاص ػ ػ ػ تااةتػ ػ ػػياأ تػ ػ ػػتاا ال ػ ػ ػ اية ػ ػ ػ ااةيػ ػ ػػة فااة ه ػ ػ ػػفا‬
‫اي داشااءا جداتااة ط ثاا‬ ‫ةةج ة فا ة ط‬
‫ايػ ػ ػ ػ تااةت ة ػ ػ ػػفا ظػ ػ ػ ػااا‬ ‫ا(ج) ك ػ ػ ػ ػ اتكص ػ ػ ػػيااةد ااي ػ ػ ػػفا ض ػ ػ ػػاكاةاتط ػ ػ ػػؽااةجػ ػ ػ ػ ة فا ة طػ ػ ػ ػ ااة دق ػ ػ ػػفااة‬
‫أل ال ا يات ة ؿا ي فاكقكعااةلكادث‪:‬‬
‫‪ -0‬ت ػ ػ ػ فااألدكاتاكاأل هػ ػ ػ ةااةصػ ػ ػ اةايةػػ ػ اا ػػ ػ فاأكا ة ػ ػػفاا ػ ػػكؼاأ ػ ػ ػ ـااةجػ ػ ػ ة فا ػ ػػيا كػ ػ ػ فا ي ػ ػػهؿا‬
‫اةكصكؿاإة ه ث‬
‫‪ -2‬تات ػ ػػبااأل هػ ػ ػ ةاكاة ج ػ ػػداتادا ػ ػػؿا لػ ػ ػ طااةج ػ ػػؿا ل ػ ػػثاتك ػ ػػكفايةػ ػ ػ ا ج ػ ػػدا ػ ػػفا‪83‬اإةػ ػ ػ ا‪93‬اي ػ ػػـا‬
‫فا صاااةج ؿث‬
‫‪ -0‬ا لت ـا اتداءااةج ة فاألدكاتااةل فاأ ءااةج ؿث‬
‫ته ا يااةي ةتاكاةت ا اااةدكا فث‬ ‫ااةلكادثاكتي ؿا‬ ‫‪ -5‬ا ةغايفا‬
‫‪ -4‬جؿاا ةت اـا ااءاتااةية فاأكةك فاك ءا ا ت أا فاتش ؿااة ط اكاةج ؿث‬
‫‪ -8‬ػ ػ اإاتػ ػػداءااة ة ػ ػػسااةكايػ ػػجفاكاألكشػ ػػلفاأكاأا طػ ػػفااةج ػ ػػؽااةتػ ػػياقػ ػػداتجةػ ػػؽا ػ ػ أل ه ةاكاة جػ ػػداتاأكا‬
‫تشتجؿا ه ااة اافث‬
‫‪ -7‬ت ػ ػػدا بااةجػ ػ ػ ة فايةػ ػ ػ اإي ػ ػػت داـااألدكاتاكاة جػػ ػػداتااة ي ػ ػػت د فا ػ ػػيااة طج ػ ػػـاكلظ ػ ػػااإيػ ػ ػػت دا ه ا‬
‫دكفاتدا باكتك هث‬
‫نثا‬ ‫‪ -6‬لظاااةج ثا ة جداتاكاةكها ئ فاق ؿا صؿااةت اااةكها ياي ه ات‬
‫ةؼافةؾث‬ ‫‪ -9‬اة اـااةج ة فا يت داـاكي ئؿااأل فااة ك كدةا ة جداتاك ج ق فا فا‬
‫ػ ػ ػػباية ػ ػ ػػيا ػ ػ ػػد امااةت ػ ػ ػػدا با ة ػ ػ ػ ػ دؽاك ػ ػ ػػد اماا غف ػ ػ ػػفاكاة ش ػ ػ ػػاك تااةل ػ ػ ػػا اية ػ ػ ػػيات ظػ ػ ػ ػ ـا‬ ‫ا(د)‬
‫ايػ ػ ػ ػ تااةت ػ ػ ػػياأ ت ػ ػ ػػتااةد ااي ػ ػ ػػفاأ الػ ػ ػ ػ ايةػ ػ ػ ػ اي ػ ػ ػػة فا‬ ‫دكااتاتدا ػ ػ ػػفاةةجػ ػ ػ ػ ة فا ػ ػ ػ ػ ة ط اي ػ ػ ػػفااة‬
‫اةج ة فاكاةت كدا فاتط ه ا ةطا فااةصل لف ث‬
‫‪01‬‬
‫‪ 1.1‬الدراسات المستقبمية‪:‬‬
‫تلتػ ػ ػػكمالػ ػ ػػفقااةد ااي ػ ػ ػػفاية ػ ػ ػ ا جػ ػ ػػضااة ل ػ ػ ػػدداتااةتػ ػ ػػياا ػ ػ ػػفتا ػ ػ ػػياا يت ػ ػ ػ ااطػ ػ ػػاؽااة ل ػ ػ ػػثا‬
‫اة ي ػ ػػت ة فثا ػ ػػفا ػ ػ ػ فا ل ػ ػػدداتااةد ااي ػ ػػفااةل ة ػ ػػفاأفااة شػ ػ ػ اك فال ػ ػػـا ش ػ ػػكؿاائ ي ػ ػػيا ػ ػػفا ئػ ػ ػ تا ل ػ ػػددةا‬
‫كلػ ػ ػػيا ػ ػ ػ دؽاأ ا جػػ ػػفاكاة يػ ػ ػػفا ػ ػ ػػكـا ػ ػ ػػيااة ػ ػ ػ لاةااةك ػػ ػػامثاك ةت ػ ػ ػ ةيةا ػ ػ ػ فاإ ػ ػ ػااءالػػ ػػفاااة لػ ػ ػػثا ػ ػ ػػيا‬
‫ك ه تاأ الا يا صااأكا ئ تا دؽاأ الاقدا جطيا ت ئ ا تة فثا ا‬
‫ك ػ ػ ػ ػ ػ اافال ػ ػ ػ ػ ػ ؾاتط ػ ػ ػ ػ ػاكاا يػ ػ ػ ػ ػػت الااا ػ ػ ػ ػ ػػياتك كةك ػ ػ ػ ػ ػ ا جػ ػ ػ ػ ػػداتاإيػ ػ ػ ػ ػػداداكت ه ػ ػ ػ ػ ػ ااة ػ ػ ػ ػ ػ كك تا‬
‫كاة شػ ػ ػػاك تاقػ ػ ػػدا يػ ػ ػػتلدثا جه ػ ػ ػ ا كا ػ ػ ػػبا ػ ػ ػػفاأ ػ ػ ػػالاقػ ػ ػػدا كػ ػ ػػكفاةه ػ ػ ػ ات ػ ػ ػ ااية ػ ػ ػ اصػ ػ ػػلفاكيػ ػ ػػة فا‬
‫ال ة ناث ا‬ ‫اةج ة فا ة ط اك ناةة كاةااةه ئةفااةتياتشهدل اتطكاا جداتااة ط‬
‫اك ػ ػ نءاية ػ ػ ا اا جػ ػػفااألد ػ ػ تاةال ػ ػ ؾااةجد ػ ػػدا ػ ػػفااة ت ػ ػااتااأل ػ ػػالااةتػ ػػياقػ ػػداتػ ػػؤ ااية ػ ػ ا‬
‫اي ػ ػ ػ تا ه ػ ػ ػ اية ػ ػ ػ اي ػ ػ ػ ؿا‬ ‫صػ ػ ػػلفاكيػ ػ ػػة فااةج ػ ػ ػ ة فا ػ ػ ػػيااة ط ػ ػ ػ ا ػ ػ ػػةؼااة كاص ػ ػ ػ تااة ػ ػ ػػفاكاة‬
‫اة ػ ػ ػ ؿاتص ػ ػ ػ ـااة ط ػ ػ ػ اكتات ػ ػ ػػبااة جػ ػ ػػداتادا ػ ػ ػػؿااة ط ػ ػ ػ اةااةتهك ػ ػ ػػفاكا ض ػ ػ ػ ءةةا ػ ػ ػ اجااةط ػ ػ ػكاائةا‬
‫ت ظ ػ ػ ـاد ػ ػػكؿاك ػ ػاكجا ػ ػ كدما ػ ػػد تااة ط ػ ػ يـاككػ ػػفةؾاأة ػ ػكافادل ػ ػ تااة ػ ػػداافاكغ ال ػ ػ ا ػ ػػفااةجكا ػ ػػؿا‬
‫اةت ػ ػػياق ػ ػػدا ك ػ ػػكفاةهػ ػ ػ اتػ ػ ػ اايةػ ػ ػ اص ػ ػػلفاكي ػ ػػة فاااةجػ ػ ػ ة فا ػ ػ ػ ة ط اثاة ػ ػػفةؾا ت ػ ػػاحاااة ػ ػ ػ ـا د اايػ ػ ػ تا‬
‫ؿاصلفااةج ة فا يااة ط ‪.‬‬ ‫يت ة فا ت ااتاا اماك لثاإض يا يا‬
‫ا‬
‫الدراسة‪:‬‬ ‫‪ 1.11‬مخ‬
‫‪ -0‬اة صؿااألكؿا(اة د ف)ا‪:‬اك تض فالدؼااةداايفاكأل ته اك اض ته اك لدداته اكل كؿااةداايفث ا‬
‫‪ -2‬اة ص ػ ػػؿااة ػ ػ ػ يا( اا ج ػ ػػفااألد ػ ػ ػ ت)‪:‬ا كض ػ ػػحااة كا ػ ػػبااة ػ ػػفاة ج ػ ػػداتااة طػ ػ ػ اكأل تهػ ػ ػ اك كض ػ ػػحا‬
‫اي ػ ػ ػ تااةت ػ ػ ػػيا ػ ػ ػػباتط هػ ػ ػ ػ ا ػ ػ ػػيا طػػ ػ ػ ااة ػ ػ ػػدؽاة ػػ ػ ػ اكقػ ػ ػػكعااةلػػ ػ ػكادثاة ػ ػ ػػكظ يااة طػ ػ ػ ػ ا‬ ‫اة‬
‫كت ال اية ااةية فااة ه فاةةج ة فث ا‬
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The Impact of Technical Aspects of Kitchen Equipment Selection On The Occupational Safety of Hotel Sector Employees

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"The Impact of Technical Aspects of Kitchen Equipment Selection on the

Thesis · April 2022

Nasser Ahmed Nail

The user has requested enhancement of the downloaded file.

Bachelor of Hotel Management 2000,

Fayoum Faculty of Tourism,

Faculty of Tourism and Hotels Faculty of Tourism and Hotels

Fayoum University Fayoum University

‫َّه َاد ِة فَيُنَبِّئُ ُكم ِِبَا ُكنتُ ْم تَ ْع َملُو َن‪‬‬

‫صدق اهلل العظيم‬

I would like to express my honest appreciation for Professor Dr.

- Dr. Magdy Abdoulaleem Abd Alatti, Assistant Professor of Hotel

Finally, I'd want to express my gratitude to everyone who helped me out

children (Nada, Ahmed, Mohammed, and Norhan) for their efforts,

providing me time, and supporting me during my studies.

List of Figures VIII

CHAPTER ONE (INTRODUCTION)

1.1 The Problem of the study 5

1.2 The Study's Objectives 6

1.3 Study Hypotheses 6

1.4 The importance of the Study 7

1.5 Research Methodology 7

1.6 Study Limitation 9

1.7 Study Outline: 9

CHAPTER TWO (Literature Review)

2.1 Kitchen Design and Planning 12

2.1.1 Kitchen Shapes. 13

2.1.2 Kitchen layout considerations. 14

2.2 Technical Aspect of Kitchen Equipment 15

2.2.1 Kitchen and Foodservice Equipment. 15

2.2.2 Equipment Selection Variables. 16

2.2.3 The Specification (Technical Aspect) 17

2.2.4 Equipment specification sources. 19

2.2.5 The major certifying agencies of kitchen equipment

2.2.6 Equipment manufacturing materials. 21

2.2.7 The technical aspect of the equipment specification should

2.2.8 The Emergence of Occupational Safety and Health (OSH) 31

2.8.1 The Importance of Occupational Safety and Health (OSH) 33

2.8.2 Occupational Health and Safety 33

2.8.3 Occupational Safety and Health (OSH) IN Food Service

2.8.4 What type of injuries effect on kitchen workers? 34

2.8.5 To make a safe kitchen work environment. 36

2.8.6 The benefits from Preventing injuries. 37

Chapter three Methods

3.1 Study problem definition. 44

3.2 Study philosophy. 45

3.3 Study Approach. 45

3.4 Study methods. 46

3.5 Study Strategies. 46

3.7 Questionnaire Design. 48

3.8 Research time horizons. 54

3.9 Secondary Research. 54

Chapter four (Results and Discussion)

4.2- Response Rate. 56

4.3 Validity and Reliability. 57

4.4 Descriptive analysis. 58

4.4.1 Respondents' profile. 58

4.4.2 The availability of technical aspects of kitchen equipment in

4.4.3 Implementation of occupational safety practices in hotels. 65

4.4.4 Accident occurrences in the hotel‘s kitchen. 68

4.5. Testing the hypothesis 71

4.5.1 (correlation) between practice to avoid accidents in the kitchen