Table 3.
Food storage.
| Storage | Large-sized hotels |
Medium-sized hotels |
Small-sized hotels |
||||||
|---|---|---|---|---|---|---|---|---|---|
| continued | discontinued | no storage | continued | discontinued | no storage | continued | discontinued | no storage | |
| Arranging food with First In First Out | 23 (82.1%) | 2 (7.1%) | 3 (10.8%) | 10 (45.5%) | 11 (50.0%) | 1 (4.5%) | 6 (50.0%) | 6 (50.0%) | 0 (0.0%) |
| Storing food at an adequate temperature and location to delay food spoilage | 24 (85.8%) | 2 (7.1%) | 2 (7.1%) | 13 (59.1%) | 3 (13.6%) | 6 (27.3%) | 9 (75.0%) | 0 (0.0%) | 3 (25.0%) |
| Checking expiration date regularly | 25 (89.3%) | 2 (7.1%) | 1 (3.6%) | 12 (54.5%) | 3 (13.6%) | 7 (31.9%) | 9 (75.0%) | 1 (8.3%) | 2 (16.7%) |