@article{2015,title={AWARENESS and IMPLEMENTATION LEVEL of HYGIENE and SANITATION RULES BY KITCHEN STAFF IN HOTEL BUSINESSES},abstractNode={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 125 kitchen employees working in 6 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. The difference has been found meaningful statistically within all analysis as p < 0.05. When all the hotel employees were assessed according to gender and education level no meaningful statistical differences were observed (p > 0.05) between groups along personal hygiene perception scores. When hotel workers were analyzed according to their ages meaningful differences were observed among groups (p <0.05) for personal hygiene scores.},author={Menekşe CÖMERT-- Kübra ÖZEL},year={2015},journal={The Journal of Academic Social Science}}