Hospitality Restaurant Operations: Safety and Hygiene Practices

Abstract

Hotel Restaurants contributes immensely to the economic well-being of many Countries worldwide. Apart from solving patrons’ dining needs, restaurants employ many people across the world and thus contributes to the global economic growth. Notwithstanding, restaurant operations provides an avenue for customer attraction, service, and retention! Globally, hotels and/or restaurants invest heavily in restaurant operations processes with a view of staying competitive within the highly volatile field. However, investors within this lucrative business are facing a myriad of challenge pertaining safety and hygiene, which is a threat to the goodwill, and in many cases results in legal proceeding which may be very costly to hospitality organizations. This book chapter will therefore focus on safety and hygiene practices within independent and dependent restaurants, in order to equip hotel practitioners with up-to date and relevant skills, knowledge and information on how to provide hazard-free environment, in consideration of sound restaurant operations that incorporates sound hygiene practices, critical control points and organizational safety principles.