Özet:

The purpose of this research is to determine whether the physical conditions of the cuisine of the different state tourism enterprises operating in Marmaris are suitable for the hygiene design and the health of workers. According to the purpose of the study, the research was carried out by selecting three hotel companies, including three star, four star and five star, and first and second-class restaurant companies. These five tourism enterprises have been studied with interview and observation techniques according to the purpose of the research. Experienced chefs have answered the interview questions about the physical conditions of the restaurant kitchen of the company they work. In addition, in order to increase the reliability of the research, the researchers studied the kitchen by creating a observation form and supported the accuracy of the answers they received from the cook. According to the findings obtained from the interviews and observations, the physical conditions of the five’s restaurant cuisine have a hygienic design in general in accordance with the food safety rules and the health of workers. The most important conclusion was that the kitchen was designed with the help of all five. However, the lack of sufficient size of the kitchen area of the three-star hotel, the lack of entrances and exits to the kitchen in the first-class restaurant business from different doors, the lack of noise-reducing measures in the kitchen by other than the four-star hotel and the second-class restaurant also shows that there are some errors that draw attention in the kitchen design.

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