Report on Hazards in a Hotel Kitchen: Marriott Hotel Case Study

This report examines five different types of hazards commonly found in a hotel kitchen environment, using the Marriott Hotel as a case study. The hazards identified include falls due to slippery floors, biological hazards related to food safety, psychological risks associated with crowded workplaces, chemical hazards such as burns from hot surfaces and oils, and crowded workplaces leading to psychological hazards. The report provides detailed explanations of each hazard, including the level of risk and suggested control measures to mitigate potential harm to employees. The analysis highlights the importance of risk assessment and the implementation of safety protocols to prevent accidents and ensure a safe working environment. The report emphasizes the potential impact of these hazards on employee well-being and the overall performance of the hotel, underscoring the need for proactive safety management within the hospitality industry. The report references multiple academic journals and online resources to support its findings, demonstrating a comprehensive understanding of the topic. This report is contributed by a student and is available on Desklib, a platform providing AI-based study tools for students.

Five different types of
hazards in hospitality
industry in kitchen.

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Five different hazards in Hotel Kitchen .....................................................................................3
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................8

INTRODUCTION
Hazard is basically A risk which might cause harm to vulnerable target. It can also be
defined as a thing or behaviour that can cause injury. Occupational health as well as safety is
considered to be as one of the most crucial aspects in relation to humans.
The report will highlight different hazards which employees working in hotel kitchen
might prone to in Marriott hotel. It is basically a five star hotel which provides food and
accommodation service to customers.
MAIN BODY
Five different hazards in Hotel Kitchen
Company in hospitality sector such as Marriott hotel employs number of employees and
those workers can be exposed to the number of the hazards which is completely based on the
task they are required to perform. Employees working in hotel kitchen might get burn, cuts, falls
etc. In relation to Marriott hotel, there has been continuous increase in the number of accidents
within an organization. These accidents are taking place due to the negligence of both
management and employees (Ashraf, 2018). Now it has been become very much crucial for
management in an enterprise to take an appropriate measure for preventing such types of
accidents ta workplace as it could have adverse effect on the reputation of an organization. Some
hazards to which employees working specifically working in Kitchen department in an
organization are prone to includes :
Hazard identified Category of
hazard
Level of risk Control measure Explanation
Falls due to
slippery uneven
floor areas near
sink.
Physical hazard High Risk assessment
need to be
performed by
management in
Marriott hotel at
regular interval of
time.
Throughout the
year, couples,
families, and
retirees alike
travel to UK for
exploring the
beauty of
different

destinations. In
relation to the
Marriott hotel ,
few days before
one guest fall
while taking
shower in hotel
bathroom and got
seriously injured.
Guest who get
injured file law
suit against
organisation.
Guest got fall in
the bathroom due
to slippery
surface.
Biological
hazards
Physical hazard High Food is required to
be tested by the
head chef before
serving the same
to guests.
Cooking
guidelines is
required to be
provided to
workers assigned
with the duty to
produce food.
Few days back
there were few
guests of Marriott
hotel became sick
and has suffered
from the serious
stomach pain after
eating the food in
hotel. Customers
of Marriott hotel
those who eaten
food in Marriott
hotel perceive that
it is bacteria in the

food because of
which they have
to suffer such
kind of health
problems.
Bacteria are
generally killed
during the
cooking
procedure. But it
was a day when
food was not
cooked properly
due to heavy
crowd.
Crowded
workplace risks
Psychological
hazard
Medium Only limited
number of
employees are
required to be
appointed for
performing the
tasks in the
kitchen (Brown,
Feldmann-Jensen
and Johnston,
2018).
In relation to the
Marriott hotel,
one of the staff
member has been
prone to high
level of anxiety
because of over
crowding that also
had negative
effect on mental
health of worker.
Burn and
chemical hazards
( hot surface, oil
and liquid near
Chemical hazard high It is required by
the expert in
kitchen to provide
proper instruction
In context of the
Marriott hotel ,
one of the worker
burn due to fire.

gas stove) as well as training
to employees who
are assigned with
the different tasks
to be performed in
the kitchen.
Manager in
Marriott hotel is
required to make
sure availability of
fire extinguisher in
the kitchen and
also in other Areas
where there is high
chances of fire
(Tresidder and
Martin, 2018.).
The fire was
caused due to the
short circuit and
lack of fire
extinguisher in
the kitchen.
In relation to the Marriott hotel, an organisation is already facing the issue of high
employee turnover, therefore, business entity can not afford to Handel there remaining
employees also getting injured as such instance can have adverse effect on the business
performance of an enterprise. In Marriott hotel, few days back workers working in an enterprise
are highly prone to different hazards such as cuts as well as burns (Manning, 2018). It is now
very much crucial for management in Marriott hotel to take high initiatives for preventing such
types of hazards from happening as it will assist them in preventing the obligations.

CONCLUSION
It has been concluded from the assignment that there are different types of hazards such as
chemical , physical which are required to be considered by employees while performing their
respective duties in hospitality industry.
Manager in an enterprise is provided with suggestions to perform risk assessment at
regular interval of time as it will help them in prevent obligations.

REFERENCES
Books and Journals:
Ashraf, N., 2018. -A study that examines Safety Culture, Risk Management and Safety Management in
Hospitality Industry(Master's thesis, University of Stavanger, Norway).
Brown, N.A., Orchiston, C., Rovins, J.E., Feldmann-Jensen, S. and Johnston, D., 2018. An integrative
framework for investigating disaster resilience within the hotel sector. Journal of
Hospitality and Tourism Management, 36, pp.67-75.
Tresidder, R. and Martin, E., 2018. Deviant behaviour in the hospitality industry: A problem of space
and time. Hospitality & Society, 8(1), pp.3-22.
Manning, L., 2018. The value of food safety culture to the hospitality industry. Worldwide Hospitality
and Tourism Themes, 10(3), pp.284-296.
ONLINE:
Kitchen Hazards and Kitchen Safety.2019.[ONLINE]. Available
through:<https://smallbusiness.chron.com/kitchen-hazards-kitchen-safety-40195.html> .