Presentation on

Food Safety
Applied in Hotel
Presented By:
Sudeep Karki
BHTM 4th Year
CONTENTS
A. INTRODUCTION B. CONCEPTUAL
ORGANIZATIONAL PROFILE FRAMEWORK
MISSION & VISION
C. METHODOLOGY
ORGANIZATIONAL CHART
APPLIED
ROLE OF TRAINEE & SUPERVISOR
D. MAJOR FINDINGS
REFLECTION IN INTERNSHIP

PROJECT REPORT INTRODUCTION E. DISCUSSION &

LITERATURE REVIEW RECOMMENDATION
INTRODUCTION
ORGANIZATIONAL PROFILE
Santhiya Koh Yao Yai Resort & Spa is Thai- style luxury beach resort.

It is situated in 88 Moo 7, Purnai ,Koh Yao, Phang Nga 83000, Thailand.

It has 39 teakwood pool villas and 109 deluxe rooms.

It has 7 restaurant outlets which serves Thai and western cuisine;
Chantara, Titan, By The Sea, Saaitara, Jetinn Teppan at Pier, Jenita Beach
Club and Khantok Thai Cuisine.

It is also famous for Ayurvana Spa and Beach Massage.

MISSION & PURPOSE
Mission

To be the preferred traditional Thai luxury resort, trusted by

guests, owners and business partners.

Purpose

- To represent authentic Thai culture and cuisine in the most

hospitable manner.
ORGANIZATIONAL Board
Board of
of
Directors
Directors
General
General

CHART Manager
Manager
Asst.General
Asst.General
Manager
Manager

Operational
Operational // Functional
Functional
department
department Department
Department

Room
Room Division
Division Food
Food Division
Division Sales
Sales &
&
Manager
Manager Manager
Manager Marketing
Marketing

Front
Front Food
Food F&B
F&B
Housekeeping
Housekeeping Security
Security HR
HR
Office
Office Production
Production Service
Service

Control
Control Main
Main Sports&
Sports&
Reception
Reception Restaurants
Restaurants
Desk
Desk Kitchen
Kitchen Recreation
Recreation

Linen
Linen &
& Display
Display
Cashier
Cashier Bars
Bars Maintenance
Maintenance
Uniform
Uniform Kitchen
Kitchen

Telephone
Telephone Cold
Cold Account
Account &
&
Operator Laundry
Laundry Banquet
Banquet
Operator Kitchen
Kitchen Finance
Finance

Bell
Bell Lost
Lost &
& Fast
Fast food
food Room
Room Material
Material
Desk
Desk Found
Found Kitchen
Kitchen Service
Service Department
Department
Outdoor
Outdoor
Travel
Travel &
& Upholstry
Upholstry &
& Kitchen
Kitchen Catering
Furniture Steward Catering
Tours
Tours Furniture Steward
ROLES OF INTERN
Mise-un-place

Assisting other chefs in the kitchen

Helping with deliveries

Measuring ingredients

Preparing vegetables and meats

Training and learning

Buffet line setup

Cleaning stations

Attend briefing
ROLES OF SUPERVISOR
Preparing duty roaster

Train the kitchen staff

Responsible for kitchen inventory management

Developing new recipes

Planning menus

Managing customer relations

Monitoring food safety and hygiene standards, quality control

Coordinating with the purchasing department

Conduct briefings
 REFLECTION OF INTERNSHIP
Completion of the internship gives me the following reflections which I believe actually
have prepared me for my career in this industry.

a) Academic learning- the knowledge learned in the classroom to work environment.

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

particular interest or career option.

c) Skill development- gaining and understanding of the technical skills,

communication skills and knowledge required in the workplace.

d) Personal development- gaining decision making and critical thinking skills as well
as increased confidence and self-esteem.
PROJECT REPORT INTRODUCTION
Food safety is a scientific discipline describing handling, preparation and storage
of food in ways that prevent food borne illness

Food safety should be applied in the hotel to protect customers from food borne
illness and maintain the reputation of the business.

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

1. HACCP- Hazard analysis critical control point (HACCP) is a systematic

approach to identifying, evaluating and controlling food safety hazards.

2. Personal Hygiene- Staff working in food handling areas must keep good
personal hygiene and be aware of practices and factors that can cause
contamination of food.
3.Premises- It includes buildings and rooms involved in food preparation and storage;
maintaining hygiene practices.

4.Equipment- All equipment that comes in contact with food must be made of
appropriate materials, should be kept in good condition and cleaned every time after
use.

5.Food preparation area- the design of rooms must allow good food hygiene practices
and processes, including protection of food contamination.

6.Temperature- temperature should be maintained in such a way where there is

minimum chance of bacterial growth. i.e. below 40 degree F and above 140 degree F.
between 40-140 degree F, it is considered as danger zone.

7.Cross-contamination- Cross- contamination is the transfer of harmful bacteria or

viruses onto the food which can cause food borne illness. It is necessary to prevent it by
applying safety measures.
 LITERATURE REVIEW
Patricia Foriwaa Ababio and Pauline Lovatt had carried out research entitled, “A review on food safety and

food hygiene studies in Ghana” .

The research were focused on commercial food operations specially street foods and microbiological safety

with limited information from institutional catering and other forms of food hazards.

It was found that food establishments and other sources contributing to food borne diseases included

restaurants, food vendors etc. which was reported by media.

Limited use of prerequisites measures and food safety management system was identified.

Recommendations on regulating the general hygiene principals, implementations of HACCP to strengthen the

food sector, regular food safety and hygiene workshops and training for food handlers that commensurate with
their roles were made.

From the qualitative analysis, it was determined that food safety and hygiene should be maintained to avoid

food borne illness.

The practice such as good food hygiene cleanliness of kitchen should be emphasized during training.
CONCEPTUAL FRAMEWORK

Organization
Organization
Commitment
Commitment and
and
Regulations
Regulations

General
General Hygiene
Hygiene Specific
Specific Safe
Safe Handling
Handling
Practices
Practices

To
To keep
keep food
food safe
safe
METHODOLOGY APPLIED FOR PROJECT
This research used observational data by viewing the work of the staffs in food safety at

work.

Unstructured interviews was used with the key employees for collecting the information.

Use of case study and qualitative method of data collection has been performed.

Primary data was collected while working in the hotel. Such as the total number of

employees, number of employees working in each shift and hiring procedures including
other useful information needed to know about the management of staffs in the hotel.

Secondary data was collected through hotels official website (

https://www.santhiya.com/kohyaoyai/ )and news letters, leaflets, new releases, brochures

etc.
MAJOR FINDINGS
Food safety is important for minimizing the food borne illness.

Food can become contaminated at any point during production,

distribution and preparation.

Proper HACCP principals should be performed in order to keep the

food safe.

The staff should be aware about the personal hygiene.

Prevent cross contamination.

Apply pest control.

DISCUSSION
It was observed that food safety was one of the important factor to

prevent food borne illness.

The staff were trained about the proper storage of raw materials

and about the temperature where the bacterial growth is minimum.

The staff cleans their stations after making the dish.

Clean utensils and equipments were used to prepare the dish.

The staff were aware about the personal hygiene.

RECOMENDATIONS
As a trainee in Santhiya Koh Yao Yai Resort & Spa , there are
suggestions that can be beneficial for the hotel’s kitchen department.

Language was one of the major drawback in this hotel as there were
more Thai staff who could not understand English.

There should be motivated staff for the better performance which can
lead for the success of the business.

There should be revision of menu, so that the staff will use new ideas
for creating dishes.
REFRENCES
Santhiya Koh Yao Yai Resort & Spa (https://www.santhiya.com/kohyaoyai/)

Stephanie Daniels “Hygiene and Food Safety: A Global Challenge”

Ababio, Patricia & Lovatt, Pauline. (2015). A review on food safety and food hygiene studies in Ghana. Food Control. 47. 92–97.
10.1016/j.foodcont.2014.06.041.

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

FDA. Food Code 2013. Food and Drug Agency, 2013. Report number PB2013-110462. ISBN 978-1-935239-02-4. (link)

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

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