Hospitality management is being able to handle the relationship between guests and hosts. Also this is an act or practice of hospitability.It includes the reception and entertainment of guests, visitors, or strangers,resorts, membership clubs, conventions, attractions, special events, and other services for travelers and tourists. The Hotel and Restaurant Management Industry must have Standard Operating Procedures (SOP) to guide them in their day to day business operation. An SOP is a document which describes the regularly recurring operations relevant to the quality of the investigation. The purpose of an SOP is to carry out the operations procedure correctly and to do transactions actions repeatedly in the same manner always. Moreover, an SOP manual should be available at the workplace at all times.
This serves as a compulsory instruction and guide to every user. Deviations from this instructions should not be allowed and the conditions for these should be documented including who can give permission for this and what exactly the complete procedures will be. The original copy of the manual should rest at a secure place while working copies should be authenticated with stamps and with signatures of authorized persons represented by the company. These SOPs are detailed explanations of how a policy is to be implemented in the company. The main difference between an SOP and a policy are details. An effective SOP communicates who will perform the task, what materials are necessary, where the task will take place, when the task shall be performed,and how the person will execute the task.
Aside from the different types of Standard Operating Procedures the manual provides,It should also give instructions for safety precautions in using equipment, laboratory instruments, machines and etc. Moreover, for safety and protection of the users (employees), SOP may be classified further to: 1.) Fundamental SOPs these give instructions how to make SOPs of the other categories. 2.) Methodic SOPs these describe a complete testing system or method of investigation.(this include SOP for safety precaution standard procedures for operating instruments, apparatus and other equipment; and SOP for analytical methods preparation of reagents, receiving and registration of samples, for quality assurance and for achievingand how to deal with complaints).
Safety and precautionary measures are integral partsin the foundation of building and including the food industry when it comes to food preparing, food cooking and food processing. Also, it should give safety and security in the management of people. It should identify hazardous activities, preventing it by means of doing everything that is needed. Our thesis study focuses on the standard operating procedures in the kitchen laboratories at Adamson University. These will help the university further improve its procedure for safety and security precautionary measures for the student users of the kitchen laboratory.
The field of work and study of the profession of individuals management in hotels, restaurants, and other institutions are in the hospitality and tourism industry is known as hospitality management. Our thesis will study and comprise the field of hospital industry management of the standard operating procedure for safety and precautionary measures.
Hospitality management industry has its own diversity such as when people go out to travel in different places, check in to hotels, hang out and eat at different restaurants, watch movie marathon at any cinema place, and relax at bars or music bars of differentplaces. Hospitality management deals more with the administration and supervision of the works and actions to know the different needs and adjustments in making and writing the SOPs in the different business places that require customer service and hospitality management.Furthermore, it needs a human power relating to the physical capacity of individual to handle such management.
In our study, it will not only showcasethe safety and precautionary measures of kitchen laboratory hazards but also aim the enhancement of the living capacity of every involved person directly connected in the processing and operation of the laboratory kitchen of Adamson University. Some examples presented of the hazardous activities are accidents in the kitchen and in the usage of kitchen equipment like cut from knives or slicer. It includes also the environment where it took place, it affects the carrying out of intervention like slip and falls on wet floor resulting to bruises or wounds. The measures of the safety and precaution of students and professors while in the kitchen laboratory should be observed at all times. Safety is a means of avoidance or prevention related to the engagement in accident or unwanted scenario. Safety must be taught as a way and part of the lives in the culture of business.
This conceptual framework focuses on the assessment of the standard operating procedures in the kitchen laboratory of Adamson University Hospitality Management Departmentas perceived by Hospitality Management Students and Faculty members of Adamson University. The demographic profile of the respondents and the observation of equipment, tools, proper scheduling, receiving and returning of tools, proper storage of tools and equipment in stockrooms are the dependent variables. Using every questionnaire, the researchers were able to determine whether the standard operating procedures inside the kitchen laboratories of Adamson University had a big impact in terms of the safety of their students and professors.
Figure 1. Title?
The figure shows the conceptual paradigm of this study based on the Input, Process and Output (I-P-O) mechanism. The Description in the input of the SOP presented the assessment of the Kitchen Laboratory of Adamson University Hospitality Management Department. In terms of profile of the respondents, factors to be considered in SOP are kitchen manual proper implementation, equipment usage, receiving and returning activities, and proper storage.
The process and technique, on the other hand, comprised the distribution of questionnaire, carrying out surveys, and performing observations. In the final output, kitchen manual will be presented and suggested based on the questionnaire, survey and observation results.