How do the work environment and work safety differ between the dry and wet kitchen foodservice facilities?

Nutrition Research and Practice

Volumn 6, Issue 4, 2012, Pages 366-374

  Chang, Hye Ja ^a   Kim, Jeong Won ^a   Ju, Se Young ^b   Go, Eun Sun ^a  

^a Dankook University   (South Korea)

^b Yonsei University   (South Korea)

Author keywords

Dry kitchen; Functional area; Slipperiness; Work environment in foodservice; Work safety

Indexed keywords

EID: 84866945239     PISSN: 19761457     EISSN: 20056168     Source Type: Journal    
DOI: 10.4162/nrp.2012.6.4.366     Document Type: Article

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