1.1 Introduction
In this section, Assessment of Hotel Kitchen Hygiene and Reduction of Food Contamination Risks is discussed, with relevant and recent citations. As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the aim and objectives of the study. Others are significance of the study, scope of work, research hypothesis and questions, limitation of the study and definition of terms.
1.4 Aim and Objectives of the Study
This research is conducted to assess the Hotel Kitchen Hygiene and Reduction of Food Contamination Risks. The specific objectives of this study include:
⋮