Exploring open kitchens’ impact on restaurateurs’ cleanliness perceptions
SUMMARY
Food safety is an important health issue. Consuming contaminated food or beverages can result in illness or death. Approximately 5,000 deaths occur from food-borne illnesses every year. There are many preventative measures that can be taken at home and in restaurants to avoid potentially hazardous foods. It is a discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labelling, food hygiene, food additives and pesticide residues, as well as guidelines for the management of governmental import and export inspection and certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.
This study seeks to add knowledge in this area, studying restaurant operators’ perceptions of open and closed kitchens. Using semi-structured, face-to-face interviews, 20 restaurant managers and owners in Fulton County, Georgia, United States provided their views on kitchen design as it relates to a number of aspects that include hygiene, convenience or even the emphasis on the visual element of being able to see what is taking place ‘ behind the scenes ’ . Overall, respondents whose kitchens were both open and closed viewed open kitchen restaurants as the most hygienic, with open kitchen restaurant operators being more emphatic about the cleanliness differential. In addition, open kitchens were thought to positively influence employee behaviour, particularly in regards to being more exposed to customers’ scrutiny. Finally, the provisions of an entertaining and engaging atmosphere, as well as enhanced cleanliness perception factors were reasons why open kitchen restaurants were constructed in that manner. This study used key variables such as kitchen design; food safety; food-service / restaurant industry; restaurant operators; views on open / closed kitchens.

INTRODUCTION
Problem
They conducted study “Exploring open kitchens ’impact on restaurateurs ’cleanliness perceptions” to answer and investigate all the questions and problems in food safety of restaurants and how does it affect the customer’s perception. From the background information, it is presented well. The collection of data were analyse properly according to their difference and significance. It can easily perceive on what the study all about and really indicates the focus of it. The researcher provides light information and has knowledge about the topic which could not mislead. Clearly, food safety and the prevention of foodborne illnesses are extremely important for both public health and private economic concerns. Even with governmental-imposed standards and inspections, unsafe food conditions exist too often. The dire consequences of missteps, coupled with the crucial role food preparation workers play in the food chain, highlight the need to investigate any relevant factors that may influence food safety.

Review of Related Literature All the information needed was comprehensive which is related to the topic. Sometimes it leads to redundancy of the topic but the review material and references were directly appropriate discussed for the problems at the author were recognized by the researcher. It is completely and accurately interpreted when needed. The relevance of references are well explained and the review are organized, it discuss first the least related reference to the problem and the most related references are discuss last. All the reference cited are completely and accurately indicated. This study can educate the readers, by means of having new learning’s about food safety and kitchen design.
Hypotheses
All the questions were answered correctly and completely based on the hypothesis of ”Exploring open kitchens ’impact on restaurateurs ’cleanliness perceptions” It directly and test with the used of different analysis. All the concept and arguments are specifically related to the study.

METHOD
Participant
The size and the major characteristics of the population studied are described and the method used was appropriate to discuss the background of the study from the consumption of food safety in open kitchen. They described well the target population and the accessibility of it. No biases were selected; it is just focus on what is the result would be. The scope and limitation of the study from the survey and collection of data are described. They just selected a proper number of respondents for their sample.
Instrument
The instrument were met the guidelines from the administration to protect human. Instrument used rationally to what is needed. It includes on how and what the instrument purpose is and the researcher make sure all the information (result) from this were valid and reliable. The selected restaurants were randomly chosen from the paired down report with the aid of a computerized random number generator. To investigate what is more cleaner between open and closed kitchen they conduct interview for kitchen operators which result that open kitchen is cleaner than closed kitchen. All of these are clearly described and make sure it is easy to understand, the text and font are appropriate but they are not specifically described about the scoring and tabulating in their interview to develop their study.
Design and Procedure The design and procedure are appropriate to clearly answer the study problem. Providing sufficient details that can help their study. The procedures they use are logically related to each other. The Instrument and procedure were applied correctly according to what is needed. The control procedure which is preventing cross-contamination is described. The application of the qualitative method were properly used and detailed completely.
Result
The descriptive statistic presented appropriately from the very detailed. It is efficiently evaluated for the analization of this study. The result was not clearly defined, because there was a hesitation on the validated information about what is more cleaner between open and closed kitchen. The figure and table are well organized and data discussed in text. The table or figure they used is also described in a text, so all the reader can understand easily what is the significance and meaning of it.

Discussion The terms in the original hypothesis or topic discussed correctly which is related. The generalization is very consistent based on the result of the study. Possible effects of uncontrolled variables on results discussed clearly. The future actions on practical significance avoid confusion and intended to assure validity and reliability of the study.

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES
LOPEZ, BRANCH
LOPEZ, QUEZON

FUNDAMENTALS OF RESEARCH
HORE 4113

(Journal Critique)

Submitted by:
Darwin H. Olicia
BSHM-IV

Submitted to:
Lesley Ann H. Chan
(Instructor)