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Introduction: Food hygiene the group of measures needed to ensure food safety from farm to table, that is, from the moment they are obtained until they reach the final consumer. The overall aim of this research is the influence of food safety education course on the food safety response among undergraduate students. Study the effectiveness of 638 Effectiveness of food safety and hygiene course for undergraduate students food safety and hygiene course for undergraduate students. A cross-sectional design was used; an intervention approach (one group pre-test post-test design) was conducted among undergraduate students. Data were fed to the computer and analyzed using IBM SPSS software package version 20.0. The curriculum was the less importance of who is responsible for teaching the students food safety and hygienic measures. The lecturer was the most important one of whose teach the students the food safety and hygienic course. Student response to the course is significantly changed and improved as the as P value was 0.005. It is recommended that food safety education might be integrated into the preschool curriculum to minimize the influence of these factors on the food safety behavior of people.

Food preparation is one of the most important steps in the food cycle which influences the food quality and increases profitability for the hotel. The food preparation must meet or exceed guests' expectations, because guest satisfaction is the overall goal of food service management. Therefore, food preparation is a complex process, but it can be successful when it focuses on guest needs and expectations. This study aims to measure the awareness and knowledge of food handlers that food preparation procedures in order to improve food acceptance, hygiene and quality in Luxor hotels. In order to achieve this aim, a self-administered questionnaire was distributed to food handler; besides, a personal observation checklist was used to ensure that proper procedures are actually applied. The data were analyzed by SPSS program version 20. The result indicated that food handlers know the right knowledge about food safety but they did not know how to apply it. Food handlers know how to cook safely but they do not apply it practically as the total score of attitude and knowledge 100% and it is a great score, while the score of food preparation area was 69.2% and 62.1% in food preparation practice

The sudden onset and the accelerated spread thereafter of the COVID-19 pandemic have had a devastating effect on many businesses. The nature of the crisis has meant that the hospitality industry has also been affected severely. There is a pressing need to better understand the utility of these new innovations, and the extent to which they affect firm. This research paper aims at Assessing of technological marketing tools that have been used as innovative idea in response to COVID-19 pandemic. Assessing the innovative managerial process under taken by hotels as a response to Covid-19 pandemic. According to studying the effect of some previous crises on the hospitality industry and the responses that were taken to get out of the situation. Researchers often consider innovation in terms of two ascending tiers or levels. Qualitative method was inducted in Sharm El-sheikh hotels chain-managed fivestar hotels by using interviews method in order to assess the impact of COVID-19 on marketing and management. This study concluded that when crises situations like COVID-19 happened they force hospitality companies to change their operating strategies especially in marketing and service management. A number of hotel chains are implementing cost cutting measures including layoffs, reduced salaries, furloughs, and reduced work hours to preserve liquidity. It recommended to use technological tools in marketing specially in customer related department in hotels. Creative managerial process is needed in hotels as innovative after pandemic.

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