الفهرس 
The Problem of the studyOnly 14 pages are availabe for public view
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Abstract
A large number of studies and research have been conducted in various countries on accidents that occur in hotel kitchens and have an impact on the kitchen staff’s occupational health and safety. But the researcher found that there is a lack of studies in Egypt of the technical aspects of kitchen equipment and the injuries that result. So this study came to ”identify the technical aspects of the kitchen equipment, as well as the practices that hotel owners should apply in order to decrease or avoid accidents that may happen to the hotel kitchen staff”. The researchers used the deductive method in testing the study hypothesis. Quantitative data was collected via a questionnaire form distributed on the hotels’ kitchen staff at Greater Cairo’s five-star and four-star hotels; a total number of 250 questionnaires were distributed, 55 of which were rejected, and only 195 was valid questionnaires with a response rate of 78 %. The results of this study revealed that the technical aspects of kitchen equipment have an significant impact on occupational health and safety; as the technical aspects of kitchen equipment can explain 36.6 % of the accidents occurrence in kitchens. And according to a regression analysis of the impact of kitchen practices on occupational health and safety, the study identified some kitchen practices which are responsible for 36.4 % of the avoidance of accidents in kitchens. It was also found that both the availability of technical aspects of kitchen equipment and practices used to avoid kitchen accidents Explain 40% of accident prevention. The study concludes that there were no variations in the impact of technical aspects of kitchen equipment and practices on occupational safety between five- and four-star hotels. It also identified a number of technical aspects in kitchen equipment and sanitary practices that can really impact the occupational health and safety of hotels’ kitchen staff.