Proceeding of the utmost importance that we all attach to upgrade the quality of hotels and restaurants, as a results of spread of food culture among the pioneers of restaurants in terms of food safety and disease transmission through food, as well as an abundance of information on the various international quality systems involved in food safety, the research focuses on the safety of some ready to eat meals during the preparation in terms of microbiological and so in one of the major hotels in Sharm El Sheikh town-Egypt. The research study was focused in different manufacturing processes for each meal of Chicken Pane, Rice with Nuts and A La Rouse Salad (mixed vegetables salad with mayonnaise), the standards control and monitoring procedures necessary during the preparation of tested meals were evaluated during investigation. The microbiological criteria were used for integrity of the tested meals were as follows, the aerobic bacteria, yeasts and fungi, coliform bacteria, E. coli, Staphylococcus aureus and Salmonella sp. Results showed that microbiological analysis of the final product of all tested meals were free of Salmonella sp. while the all results for total aerobic bacteria for Chicken Pane, Rice with Nuts and A La Rouse Salad were 2x10 , 2x10 and 4.5x10 13 3 cfu/g, respectively and the other results for the rest of analysis were