| Summary: | 碩士 === 康寧大學 === 食品餐飲管理研究所 === 100 === Abstract
Taiwan is a subtropical area with hot and humid climate almost all year round, like hotbeds suitable for the growth and reproduction of bacteria in food. Thus, it’s very important to pay much more attention to food sanitation and safety. Restaurants in colleges and universities usually need to provide a huge amount of food for many eaters every day, and consequently it results in an increased probability of food poisoning. According to the bulletin of the year 2010 at the website of Department of Health, Executive Yuan, R.O.C. (TAIWAN),Schools are where mostly influenced farther and wider than any other food places; especially for those cafeteria and restaurants with poor facilities, food contaminating is a strong probability. To meet an influx of customers at the same time, school restaurants mostly adopt cafeteria service that customers after meal need to bring trays to the return areas by themselves. If the access is not well designed and planned, it easily causes the whole dining environments unclean, also affects restaurants hygiene. Thus, concerning the planning of restaurant facilities, not only the hardware setup is worth discussing, but also how to design the line of motion in kitchen room should be paid attention as it will subtly affect work efficiency of all staff on food preparation and cooking process, also food safety and sanitation will be influenced. Another focus of concern is the operation behaviors of kitchen staff on food service. Through observation on the three related factors of kitchen equipments, line of motion and all staff, we hope to offer an effective strategy and coping scheme to achieve improvement.
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