Working and completing over 300 hours at the Asian Health Institute (AHI) allowed me the bridge the gap between AHI and the San Francisco Department of Public Health (SFDPH) to address restaurant sanitation to the Asian community to prove whether past research and perceptions are correct that Asian restaurants are the least clean out of other restaurants cuisines.
This paper uses data collected from SFDPH as a means to investigate possible correlations such as location and price of the restaurants in relation to the health score. Additionally, subgroups of Asian cuisine are examined and ranked according to average health score. The use of the survey examines customer’s perception of cleanliness among different cuisines. Although selection bias and limited number of respondents made it difficult to obtain results, the survey as well as the data obtained from SFDPH revealed that Asian restaurants in general have lower sanitation score than other cuisines.
","abstract_html":"<p><strong> </strong></p> <p>Working and completing over 300 hours at the Asian Health Institute (AHI) allowed me the bridge the gap between AHI and the San Francisco Department of Public Health (SFDPH) to address restaurant sanitation to the Asian community to prove whether past research and perceptions are correct that Asian restaurants are the least clean out of other restaurants cuisines.</p> <p>This paper uses data collected from SFDPH as a means to investigate possible correlations such as location and price of the restaurants in relation to the health score. Additionally, subgroups of Asian cuisine are examined and ranked according to average health score. The use of the survey examines customer’s perception of cleanliness among different cuisines. Although selection bias and limited number of respondents made it difficult to obtain results, the survey as well as the data obtained from SFDPH revealed that Asian restaurants in general have lower sanitation score than other cuisines.</p>","abstract_has_math":false,"creators":["Choothakan, Andrew"],"institution":null,"degree_name":"Master of Public Health (MPH)","degree_level":"Project/Capstone - Global access","degree_discipline":null,"degree_department":null,"school":null,"contributors":["Alba Diaz","Michelle Potthoff Wylie","Dhrubajyoti Bhattacharya"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2015,"date_issued":"2015-08-26T07:00:00Z","date_published":"2015-08-26T07:00:00Z","updated_at":"2026-07-24T05:43:17Z","subjects":["Cuisine","Restaurant","Food Safety","SFDPH"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://repository.usfca.edu/capstone/186","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Alba Diaz","Michelle Potthoff Wylie","Dhrubajyoti Bhattacharya"]},{"key":"dc:creator","label":"Author","values":["Choothakan, Andrew"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.available","label":"Dc Date Available","values":["2015-08-26T07:00:00Z"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Project/Capstone - Global access"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Public Health (MPH)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Cuisine","Restaurant","Food Safety","SFDPH"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://repository.usfca.edu/capstone/186"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["
Working and completing over 300 hours at the Asian Health Institute (AHI) allowed me the bridge the gap between AHI and the San Francisco Department of Public Health (SFDPH) to address restaurant sanitation to the Asian community to prove whether past research and perceptions are correct that Asian restaurants are the least clean out of other restaurants cuisines.
This paper uses data collected from SFDPH as a means to investigate possible correlations such as location and price of the restaurants in relation to the health score. Additionally, subgroups of Asian cuisine are examined and ranked according to average health score. The use of the survey examines customer’s perception of cleanliness among different cuisines. Although selection bias and limited number of respondents made it difficult to obtain results, the survey as well as the data obtained from SFDPH revealed that Asian restaurants in general have lower sanitation score than other cuisines.
"]},{"key":"dc:title","label":"Title","values":["Examining Restaurant Sanitation Scores Across Cuisines"]}]}],"canonical_facts":{"dc:contributor":["Alba Diaz","Michelle Potthoff Wylie","Dhrubajyoti Bhattacharya"],"dc:creator":["Choothakan, Andrew"],"dc:date.available":["2015-08-26T07:00:00Z"],"dc:description.abstract":["
Working and completing over 300 hours at the Asian Health Institute (AHI) allowed me the bridge the gap between AHI and the San Francisco Department of Public Health (SFDPH) to address restaurant sanitation to the Asian community to prove whether past research and perceptions are correct that Asian restaurants are the least clean out of other restaurants cuisines.
This paper uses data collected from SFDPH as a means to investigate possible correlations such as location and price of the restaurants in relation to the health score. Additionally, subgroups of Asian cuisine are examined and ranked according to average health score. The use of the survey examines customer’s perception of cleanliness among different cuisines. Although selection bias and limited number of respondents made it difficult to obtain results, the survey as well as the data obtained from SFDPH revealed that Asian restaurants in general have lower sanitation score than other cuisines.
"],"dc:identifier":["https://repository.usfca.edu/capstone/186"],"dc:subject":["Cuisine","Restaurant","Food Safety","SFDPH"],"dc:title":["Examining Restaurant Sanitation Scores Across Cuisines"],"thesis:degree_level":["Project/Capstone - Global access"],"thesis:degree_name":["Master of Public Health (MPH)"]},"updated_at":"2026-07-24T05:43:17Z"}