Abstract
During a sabbatical in 1988, the author visited Southeast Asia and worked with an international hotel chain. The purpose of the sabbatical was to provide technical assistance to the hotel properties in their food and beverage operations and to obtain information and experience about foodservice in Southeast Asia to include in classes presented at the University of Hawaii. Of primary interest to the hotels was assistance in the areas of sanitation, prevention of foodborne illnesses, quality control and menu development. Seven hotel properties were visited in mainland China, Nepal, Bangladesh, Hong Kong and Singapore; and observations from these visits are summarized in this article. Problems peculiar to foodservice operations in China, Nepal and Bangladesh are commented on. e.g., motivating workers, sanitation, and lack of capital. Some of the corrective actions being taken by the foodservice industries in these countries are noted and a final section provides recommendations to persons planning to visit this part of the world.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.