Investigation of the Kitchens’ Physical Conditions of the Tourism Enterprises of Different Status Operating in Marmaris

Abstract

This research aims to determine whether the physical conditions of the kitchens of the tourism enterprises operating in various status in Marmaris are suitable for hygienic design and employee health. In line with the purpose of the research, three-star, four-star and five-star hotel enterprises, and first- and second-class restaurant enterprises were selected, and the research was conducted. The restaurant kitchens of these enterprises were examined by interview and observation techniques in accordance with the purpose of the research. Experienced chefs answered the interview questions about the physical conditions of the restaurant kitchen they work for. In addition, to increase the reliability of the research, the researchers examined the kitchens by means of an observation form and supported the accuracy of the answers they received from the chefs. According to the findings obtained from the interviews and observations, the physical conditions of the restaurant kitchens of these five enterprises generally have a hygienic design suitable for food safety rules and employee health. The most important finding is that the kitchen was designed with expert help in all five enterprises. However, the fact that the kitchen area size of the threestar hotel is not sufficient, the entrances and exits to the kitchen are not made through different doors in the first-class restaurant, and the enterprises other than the four-star hotel and the second-class restaurant do not take noise-reducing measures in the kitchen shows that there are some remarkable mistakes in the kitchen design.