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How to Improve Sanitation Condition of Small Restarurants

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Title:

 How to improve sanitation condition of small restaurants: a case study of Wenhui Road

Writers:

陆瑞 李婷媚 陈臻 顾菁

Tutor:

金杯 王春岩

Corresponding writer

name& mobile phone

陆瑞

13917769280

2017  年 12 月

 Abstract

This paper analyzes the sanitary conditions of small restaurants and the causes of these conditions on Wenhui Road. It describes the results of a small scale survey conducted among college students and interviews to the official of Guangfulin Market Supervision and Management Department, employees and administrator of two delicacy centers on Wenhui Road. This study reveals that the reasons for bad sanitary conditions include low education background of the shop-owners, high liquidity of employees and cost resulted from the improvement in sanitation. The lack of manpower is also an important problem faced by the authority. Based on these findings, we give some suggestions in order to improve the sanitary conditions so that we could not only benefit consumers but also find out how government and inspectors regulate restaurants' sanitation.

Key words

sanitary condition; food hygiene; university town


Contents

1. Introduction -----------------------------------------------------------------------------------1

2. Literature Review-----------------------------------------------------------------------------1

3. Methodology-----------------------------------------------------------------------------------2

4. Findings------------- --------------------------------------------------------------------------2

   4.1 Questionnaire result---------------------------------- ---------------------------------2

   4.2 Interview result-------------------------------------------------------------------------4

5. Implication and Suggestion-----------------------------------------------------------------5

6. Conclusion ------------------------------------------------------------------------------------6

7. References ------------------------------------------------------------------------------------6

Appendix (1)---------------------------------------------------------------------------------7

Appendix (2)---------------------------------------------------------------------------------8

1. Introduction

The first factor influencing consumers’ choice of dining place is sanitary condition (Wu, 2010). As every student around Wenhui road can see clearly, almost all eateries are crowded and noisy at noon and this phenomenon has last for a long time. It seems that students love to have meals in the small restaurants even more than at students' canteen. However, whether students’ choice of restaurants is influenced by sanitation condition still remains undefined. What’s more, there are reports about students' health problem resulted from unqualified sanitary condition of college canteens. In 2001, 168 college students in Beijing were poisoned by the white fungus soup offered by their canteen. In 2013, 43 college students in the north-west of China suffered from food poisoning after having the Turkey doner kebab (Du, 2014), which is also popular on Wenhui road. Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. Therefore, it is essential for us to research on the sanitary condition of small restaurants not only for benefiting consumers but also for finding out how government and inspectors intervene in improving restaurants' sanitary condition.

Small restaurants are probably quite different from large ones in terms of shop scale, target customers, surrounding development of economy and daily consumer flow volume. We would like to take the eateries on Wenhui road as our subjects and make a case study because small restaurants can be found everywhere on Wenhui Road and students choose them most often. Our objectives are to make the students and teachers aware of how the sanitary condition around is. More importantly, although the local food and drug administration will check these eateries periodically, we would like to find out how the authoritative department intervene in it and the reasons that might contribute to the current sanitation. Before our research, we put forward some possible hypothesis. Perhaps, the authority makes less efforts on eateries than on students’ canteen. Secondly, as pricing is an important function that directly influences customer counts and sales revenue (Pavesic 1988), if the handler improve their sanitation, it might influence the cost and their price level because eateries on Wenhui road are faced with college students mostly financially supported by parents. As for our research design, questionnaire is used to collect students’ comprehensive impression on the surrounding sanitation. Then based on the data collected, we plan to interview the authority and shop owners to analyze factors influencing the sanitary condition.

 

2. Literature review

 The newly amended Food Safety Law was adopted and promulgated by the Standing Committee of the National People's Congress and came into force on October 1, 2015. Compared to the Food Safety Law 2009, Wu lei and Liu junjun (2015) remarked that the new one introduced the new legislative philosophy but still had some insufficiencies. Accordingly, improving the sanitation, especially of small restaurants, might have to stand the test of time. The Food Safety Law supervises and manages food production, food circulation and catering service activities. After every periodical inspection, the results are posted up around the lobby in the form of a single expression: happy face, calm face and sad face. It is pointed out that a better understanding of inspectors' impact can help improve the objectivity of food sanitation assessments (JE Lee, DC Nelson, BA Almanza, 2010). Therefore, well-educated handlers might concern the sanitation more often.

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