This study is to make out the influence of hotel kitchen environment and efficiency of duties of members and to be based on the purpose that seeks for efficient management plans by analyzing environment factors that influence results of duties of members among them.
To achieve the goal of this study, it used the following;
● carried out theoretical contemplations which was based on relevant academic treatises and reports.
● was conducted in questionnaire form on a one-to-one basis with 250 respondents.
On the base of these analysis this study suggests followings.
First, personnel environmental factors of hotel kitchen should be shown to influence results of duties.
Second, facilities and equipments of hotel kitchen are shown as factors that influence the results of duties and they are shown to be relevant to the cleanness of possessing facilities and position of them considered as their scale.
Third, the safety of hotel kitchens and proper sanitary factors are also shown to affect the results of duties. Those factors should be like these : inspection of sanitariness, physical examination on the employee, and emergency medicine and a first-aid staff.
Forth, the results of duties should be different from ages, departments, classes, employment conditions and hotel classes.