35 research outputs found
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Beliefs and Barriers to Food Safety Training at Chinese Restaurants
No full textThe purpose of this study is to assess beliefs of food safety training and examine relationships between attitudes, subjective norms, perceived behavior control, and behavior intention to implement food safety training at Chinese restaurants using the Theory of Planned Behavior (TpB) Model. A survey questionnaire will be developed based on TpB, literature review and an elicitation study, reviewed by an expert panel, and pilot-tested. The final questionnaire will be mailed to 500 randomly selected Chinese restaurant managers in the Midwestern U.S. Linear and logistic regression analyses and Structural Equation Modeling technique will be used to analysis the data using the SPSS for Windows Version 17.0 and Amos Version 17.0 with p<0.05. Based on the finding, recommendations will be made for food safety training strategies for Chinese restaurants
Exploration of attitudes and behaviors of consumers with food allergies about dining out: a focus group study
No full textFood allergy is a public health issue as 12 million adults are having food allergies in the U.S. The objective of the study was to investigate attitudes and behaviors of consumers with food allergies about dining out using focus groups. All sessions were audio-taped, transcribed verbatim, and analyzed using NVivo Version 8.0. Seventeen participants participated in one of four focus groups in February 2010. Participants perceived cross- contact, hidden ingredients, and long communication chain in the restaurants as potential causes of food allergic reactions. Perceived barriers to provide allergen-free food were lack of training and awareness among employees. Participants perceived buffet and ethnic cuisine restaurants as risky dining places due to cross- contact and hidden ingredients. The participants preferred eating at national brand, chain restaurants since employees were well-trained about food allergies. Participants expected the servers to strictly follow the instructions given and they also felt the needs of regulations to protect people with food allergies. Participants wished to have the major allergens and listings of ingredients on the menus. Participants suggested people with food allergies to ask for clarifications from the servers while dining out, look up food allergy information online, bring Epi-pen with them, or pack their own snacks in case allergen-free food might not be provided. Results showed that consumers with food allergies experience many difficulties in restaurants due to restaurant employees' lack of knowledge and training regarding food allergy
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Perceived Availability of and Attitudes toward Healthy Food Choices in Assisted-Living Facilities in Kansas
No full textThe purpose of this project was to assess perceived availability of healthy food choices and examine relationships between attitudes, subjective norms (SN), perceived behavior control (PBC), and behavior intention (BI) to consume healthy food at assisted-living facilities using the Theory of Planned Behavior (TpB). An instrument based on the theory of planned behavior (TpB) was developed and tested with 115 elderly residents in eight facilities in Kansas. The results showed that attitudes toward healthy food and SN were positively associated with consumption intention. However, PBC among residents was not a significant predictor of the intention to select healthy food choices. The results of this study confirmed that elderly population living in elder care facilities desires and are willing to choose healthy food choices but feel the lack of their control over food choices. Managers from these facilities may utilize this data to recognize their residents’ needs, investigate ways to improve residents’ diets, and potentially increase healthy food consumption of their elderly clients
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The Effectiveness of Web-based Food Allergy Training among Restaurant Managers
No full textMany food allergic reactions occurred in restaurants indicating employee food allergy training is necessary. The hospitality industry adopts web-based training method as it is beneficial. The objective of the study is to identify the effectiveness of web-based food allergy training on knowledge, self-efficacy, and behavioral intention serving customers with food allergies. Participants will include 100 managers from independent restaurants in Kansas. A web-based training module will be developed and pilot tested. A quasi-experimental design (intervention and control groups) with a pre- and post-test will be used to assess knowledge scores. After six month, another questionnaire that assesses participants’ retention of food allergy knowledge, self-efficacy, and behavioral intention to serve customers with food allergies will be administered. Descriptive statistics, MANOVA, MANCOVA, Chi-square analyses, logistic regression, and regression will be employed for statistical analysis. Results of the proposed study will provide insights about using web-based training as future educational tool
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Food and Safety Training Needed for Asian Restaurants: Longitudinal Review of Health Inspection Data in Kansas
No full textThe purpose of this study was to assess the frequencies and types of food code violations at Asian restaurants in Kansas using longitudinal review of health inspection data. A total of 326 restaurant inspection reports from 156 Asian restaurants in 10 Kansas counties were reviewed. Descriptive and inferential statistics were calculated using SPSS. The findings of this study suggested the focus areas for food safety training in Asian restaurants: temperature control of PHF; employee personal hygiene; and employee hand washing practices. Also, our results indicated that behavior-related violations, especially behavior-related critical violations occurred more during the routine health inspection than other inspection types. In the future, researches could identify the effective ways to overcome barriers to food safety training in Asian restaurants. Through this investigation, Asian restaurant owners and managers may gain insights on what food handling practices related to code violations they should emphasize when training their employees
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Effects of Workplace Fun on Employee Behaviors: Focused on Generation Y in the Hospitality Industry
No full textThe conceptual model of this study was tested based on responses from 234 hospitality students in the US who are Generation Yers and had worked in the hospitality industry for more than 3 months. This study revealed that Generation Y employees’ attitude toward workplace fun positively affects their experienced workplace fun. In turn, Generation Yers’ experienced workplace fun showed direct effects on their job satisfaction, task performance, and interpersonal citizenship behaviors. Affected by experienced workplace fun, job satisfaction significantly enhanced employees’ task performance and interpersonal job satisfaction. In essence, for Generation Y employees in hospitality businesses, workplace fun is a significant factor in their job satisfaction, task performance, and interpersonal citizenship behavior. These findings provide a significant insight to hospitality employers who typically have a hard time to attract best young talents and motivate them mainly due to low-paying, low-status nature of hospitality jobs
School Nutrition Directors’ Perceptions of Technology Use in School Nutrition Programs
No full textCitation: Pratt, P., Bednar, C., & Kwon, J. (2012). School nutrition directors’ perceptions of technology use in school nutrition programs. Journal of Child Nutrition & Management, 36(2).Purpose/Objectives: This study investigated the types of technology/software currently used by Southwest Region school nutrition directors (SNDs) and assessed their perceptions of barriers to purchasing new technology/software. In addition, the importance of future technology/software acquisitions in meeting school nutrition program (SNP) goals was examined. Methods: A questionnaire was developed by the researchers, validated by an expert panel using the Delphi technique, converted to an online format, and pilot tested. A randomized group of School Nutrition Association SNDs and members of the Academy of Nutrition and Dietetics School Nutrition Services Dietetic Practice Group listserv participated. Participants (N = 111) identified technology/software currently used, their perceived computer skill level, and other demographics. Likert-type scales were used to rate agreement/disagreement with barriers to purchasing new technology/software and the importance of future technology/software acquisitions. Multivariate analyses were used to determine differences in SND ratings according to demographic variables. Results: SNDs who completed the survey used a variety of technology/software. The majority of respondents worked in suburban or metropolitan communities and perceived themselves as having advanced/expert computer skills. Older SNDs, SNDs with less education, and SNDs serving fewer meals per day found inadequate funds, outdated computers, and lack of information technology and administrative support to be barriers to acquiring new technology/software. However, SNDs with higher perceived computer skills (p = .003) and higher education levels (p = .073) were more likely to disagree with these barriers. SNDs with higher perceived computer skills utilized the most technology/software (p = .000) and were more likely to see future technology/software acquisitions (p = .551) as important to meeting SNP goals. Applications to Child Nutrition Professionals: Although technology is widely used by many SNDs, some SNDs have not implemented software applications that could help reduce costs and improve productivity. The school nutrition industry needs influential leaders who can develop local mentorship programs, initiate computer skill building classes, and encourage online training for this group of SNDs
The Exploration of Effects of Chinese Cultural Values on the Attitudes and Behaviors of Chinese Restaurateurs Toward Food Safety Training
No full textCitation: Liu, P., & Kwon, J. (2013). The exploration of effects of Chinese cultural values on the attitudes and behaviors of Chinese restaurateurs toward food safety training. Journal of Environmental Health, 75(10), 38-46.Foodborne illness is a challenge in the production and service of ethnic foods. The purpose of the study described in this article was to explore variables influencing the behaviors of U.S. Chinese restaurant owners/operators regarding the provision of food safety training in their restaurants. Seventeen major Chinese cultural values were identified through individual interviews with 20 Chinese restaurant owners/operators. Most participants felt satisfied with their previous health inspections. Several expressed having difficulty, however, following the health inspectors’ instructions and in understanding the health inspection report. A few participants provided food safety training to their employees due to state law. Lack of money, time, labor/energy, and a perceived need for food safety training were recognized as major challenges to providing food safety training in Chinese restaurants. Videos, case studies, and food safety training handbooks were the most preferred food safety training methods of Chinese restaurant owners/operators, and Chinese was the preferred language in which to conduct the training
Investigating food waste management in college and university foodservice operations
No full textThis study was designed to investigate foodservice administrators' attitudes and barriers regarding food waste management (FWM) in college and university foodservice operations. Research methods included focus group discussions and a national survey conducted both online and by mail. Survey questionnaires were e-mailed and/or mailed to delegates of the National Association of College and University Food Services, and 63 usable responses were received. Student t-tests and analysis of variance (ANOVA) were used to compare to test differences among groups. Educating customers about FWM was considered most likely to reduce food waste among suggested foodservice management activities. Composting was selected as most likely to reduce food waste among food disposal methods. Most respondents had positive attitudes regarding FWM, but limited space, lack of governmental enforcement and training employees were selected as three major barriers to FWM. Results varied depending on type of management, meal plans and production, residential dining halls, and source of information about FWM
A Focus Group Study of Child Nutrition Professionals' Attitudes about Food Allergies and Current Training Practices
No full textCitation: Lee, Y. M., Kwon, J., & Sauer, K. (2014). A focus group study of child nutrition professionals’ attitudes about food allergies and current training practices. Journal of Child Nutrition and Management, 38(1).Purpose/Objectives: The purpose of this study was to explore child nutrition professionals' (CNPs) attitudes about food allergies, current practices of food allergy training, and operational issues related to food allergy training in school foodservice operations. Methods: Three focus groups were conducted with 21 CNPs with managerial responsibilities from a midwestern state. Responses to guided, open-ended questions were audio-recorded, transcribed verbatim, and analyzed to identify common themes. Results: Participants felt that the prevalence and types of food allergies affecting school nutrition programs have increased in recent years. They also felt that communicating with other stakeholders and verifying physicians' recommendations regarding food allergies can be difficult. Participants agreed that training could improve food allergy knowledge and awareness of their employees and improve safety of children with food allergies. However, only a few reported providing specific food allergy training for employees. Cost, scheduling difficulties, and time constraints were identified as barriers to providing food allergy training. Participants preferred having credentialed professionals to conduct employee food allergy training. Support from school administrators and witnessing a food allergic reaction in the cafeteria would trigger a decision to initiate food allergy training. Applications to Child Nutrition Professionals: Improved communication between school foodservice staff and other stakeholders is crucial to better serve students with food allergies. A well-planned, structured training program could better prepare school foodservice employees serving students with food allergies. CNPs might need continuous guidance and assistance regarding employee food allergy training. State agencies and professional organizations should work with CNPs to develop and communicate best practices for prevention and management of food allergic reactions
