Identifying Personnel Hygiene Knowledge Levels of Kitchen Staff in Hotel Establishments

Abstract

The purpose for the research is to determine the personal hygiene level and application
level of the hotel personnel working in the kitchen. A survey was conducted among 301
kitchen employees working in 17 hotels in Ankara city center. One Way Anova analysis
was used in comparing of three or more groups for comparison of hygiene scores
according to descriptive attributes, and t-test for independent groups was used for two
groups' comparison. On one way variance analysis , post-hoc Tukey Analysis was used in
order to identify differing group/groups in cases where any differencing condition existed.
The difference has been found meaningful statistically within all analysis as p < 0.05.
When all the hotel employees were assessed according to age groups, gender, education
level, working experience in current employer and training levels, no meaningful
statistical differences were observed (p > 0.05) between groups along personal hygiene
perception scores. When hotel workers were analyzed according to their roles, working
experience and training levels, meaningful differences were observed among groups (p <
0.05) for personal hygiene scores