The Mediating Role of Perceived Risk in the Relationship between Restaurant Food Hygiene Quality and Consumer Purchase Intention

As the concern for food safety increases among consumers today, the foodservice industry inevitably has to strive to meet the required food hygiene quality. Previous literatures have widely suggested the significant role of food safety in consumer purchase intention. Yet, theoretical model in understanding how food hygiene influences consumer behavioral intention in purchasing food away from home is lacking. Drawing from the theory of perceived risk, this study empirically examined the mediating effect of perceived risk on the relationship between food hygiene standard of an eating establishment and consumer purchase intention. A survey was conducted on two types of foodservice establishments (i.e. quick service restaurant, QSR and full service restaurant, FSR). A total of 525 adult respondents (260 from QSR and 265 from FSR) were selected following a systematic random purposive sampling procedure. Exploratory factor analysis revealed three underlying factors of food hygiene (i.e. preparation and serving process, staff and handling practices, and food) from consumers' point of view. A model incorporating the three factors was developed using structural equation modeling. The assessment of the overall structural model for FSR and QSR indicated that the effect of food hygiene on consumer perceived risk and purchase intention differed between the two types of foodservice establishments. Results showed that the effect of food hygiene factors on consumer purchase intention differs between FSR and QSR. It is suggested that the menu price paid to dine in an establishment may influence the impact of food hygiene on purchase intention. Consumers are more tolerant and would not expect everything of high standard of hygiene if they were to pay less. On the contrary, consumers anticipate high standard of food hygiene with the relatively high menu price paid. In addition, results showed that the food hygiene factors influence consumer perceived risk in FSR and QSR differently. The perceived risk is expected be affected by the invisibility of food hygiene factors. Consumers tend to be optimistic about the potential risk when food hygiene is not apparent to them. Finally, this study demonstrated that perceived risk is only a partial mediator. From consumers’ point of view food hygiene need not be associated with food safety matters. Consumers are unable to differentiate food hygiene as food safety related factors from those reflect only aesthetics value. Moreover, consumers may not have the right judgment regarding the risk associated with food hygiene

Measuring food safety culture: Insights from onsite foodservice operations

Despite the significant contribution of organizational culture research to the scientific literature in other research fields, studies investigating the culture needed to foster food safety practices remain scarce. Of the works that have been published, most have been at a conceptual level, and little is known about the development of measurement scales to assess food safety culture in onsite foodservices, one sector of foodservice. This study aimed to develop a measurement scale to assess food safety culture and tested this scale in two types of onsite foodservices, namely hospitals and schools. A mixed methods approach was used and included two research phases. In phase one, four focus groups were conducted with foodservice employees, who held non-supervisory positions, to explore factors in the workplace that helped and prevented employees from following food safety practices. Nine themes emerged as follows: 1) leadership, 2) communication, 3) self-commitment, 4) management system and style, 5) environment support, 6) teamwork, 7) accountability, 8) work pressure, and 9) risk perceptions. These themes were then used in item scale development. In phase two, a survey was conducted with foodservice employees to test and validate the developed measurement scale. A total of 582 useable survey responses were obtained and subjected to factor analysis with six factors extracted: management and coworkers support, communication, self-commitment, environment support, work pressure, and risk judgment. The six-factor structure of food safety culture showed a satisfactory level of reliability and validity. Further analysis of the survey data showed employees\u27 perceptions on certain factors of food safety culture were significantly different across gender, age group, years of foodservice experience, time worked at current workplace, work status, and whether or not employees received food safety training. Significant differences were also found in employees\u27 perceptions based on their workplace management system, operation type and size. Areas of strength and potential improvement of food safety culture were identified. Significant differences in employees\u27 perceptions can guide development of interventions that support safe food handling practices in onsite foodservices. Further research is needed to confirm and validate the application of the food safety culture scale in other types of onsite foodservices

Exploring the Culture of Food Safety: The Role of Organizational Influencers in Motivating Employees\u27 Safe Food Handling Practices

The role of organizational influencers on foodservice employees’ motivation to follow safe handling practices was explored. Data were collected from 311 employees with no supervisory responsibilities working in commercial and noncommercial foodservices. Employees identified level of agreement with eight organizational influencers that motivate them to follow safe food handling practices. Data were analyzed to determine if differences in motivation by influencers existed among employees with different demographic characteristics. Age, years of foodservice experience and work status impacted motivations of both commercial and non-commercial employees. Future research could test a comprehensive measure of organizational influencers on employees’ safe food handling practices

Assessment of food handler's knowledge, attitude and practices on food hygiene in Serdang, Selangor

This paper reported a research on food hygiene knowledge, attitude and practices of food handlers from restaurants in Serdang, Selangor. A total of 200 questionnaires were distributed among the food handlers at food premises selected using convenience sampling technique. The findings from this study showed that food hygiene knowledge related to hand washing procedure (72.50%), temperature control of food and microbial (66.0%) were lacking among the food handlers. Attitude towards learning more about food hygiene and sanitation has the lowest rating (M= $.55), which suggest food handler may not perceive this as important to them. Respondents reported the lowest practices for hand washing before using glove (M= 3.92), which demonstrated that food handlers in Serdang might be lack of knowledge regarding the correct use of glove. This study provided data about the current knowledge, attitudes and practices of food handlers from restaurants operations. The results showed that further continuous effort should be invested in food hygiene education and enforcement for food handlers from commercial foodservices such as restaurants

Halal management system in restaurant operation : Identifying the motivational factors / Nor Ellyna Razali...[et al.]

Malaysia is known as one of the top Islamic tourism destinations especially among Muslim Middle East tourists. Various services and halal food offered serve as the main attractions. Although foodservice companies today are growing abundantly, the number of Halal certified restaurants is still limited. Hence, the factors that motivates restaurant in obtaining halal certification and implementing halal management system in the foodservice industries need to be explored. Using a qualitative approach, 15 semi-structured interviews were carried out with halal executives, managers or supervisors from halal certified restaurants. The recorded interviews were transcribed, translated and coded for analysis using Atlas.ti version 7 to identify themes and patterns in the data. The finding of this research shows the customer demand, marketing benefits, external support and pressure, top management commitment and product safety and quality are the motivation factors in implementing halal certificate. This study provides a recent view and knowledge on motivation for implementing halal management system in restaurant industries

Healthy eating away-from-home: effects of dining occasion and the number of menu items

Consumers are reported to be increasingly concerned about their health. Nonetheless, consumers show different attitudes toward food at home and away from home. In particular, consumers tend to shy away from healthy food items when dining on special occasions. This study is the first to look into the number of healthy menu items provided to consumers during dining occasions. The impacts of two independent variables (dining occasion: normal vs. special; number of healthy items: limited vs. extended) on consumers’ dining menu selection was examined among female university students. The results of this study indicate that both dining occasion and the number of healthy items offered could influence consumers’ food selection independently. Although consumers are more likely to choose unhealthy items while dining’on special occasions, offering more healthy items would increase the probability of healthy eating. This study also offers some insights into the food categories and cooking methods favored by consumers. Further studies should explore other potential foods that would enhance the selection of healthy options by consumers

Food safety culture in onsite foodservices: development and validation of a measurement scale

The purpose of this research was to develop and validate a measurement scale for food safety culture in onsite foodservices. Nonsupervisory employees in hospital and school foodservices participated in a two‐phase, mixed methods research design process. In phase 1, four focus groups were conducted to identify relevant factors of food safety culture. In phase 2, a survey completed by 582 respondents appeared to validate six food safety culture factors: management and coworkers support, communication, self‐ commitment, environment support, work pressure, and risk judgment. The scale can be used to assess current food safety practices and strategize future food safety improvement goals

An empirical investigation of food safety culture in onsite foodservice operations

Limited studies have explored employees' perceptions of food safety culture in onsite foodservices, despite the growing recognition of the impact of improving food safety practices. A cross-sectional paper-based survey was conducted with nonsupervisory employees (n = 582) from health care and school foodservice operations (n = 51) in three Midwest states to assess food safety culture using an instrument developed and validated in this specific context. This study aimed to investigate the extent to which employees' perceptions of food safety culture differ based on demographic variables and operation characteristics (management system, size, and type of operation). Employees' perceptions of food safety culture were evaluated on factors of management and coworkers support, communication, self-commitment, environment support, work pressure, and risk judgment. Areas of strength and potential improvement were identified; significant differences found in employees' perceptions can guide development of interventions that support safe food handling practices in onsite foodservices

Effectiveness of Food Safety Managerial Training: Face-to-Face or Computer-Based Delivery

Because cases of foodborne illnesses are esmated to exceed 40 million each year, current and future managers of retail foodservices must understand their role in training employees about food safety and influencing the work culture to ensure knowledge is practiced. Two educational modules to aid managers in motivating employees and establishing a positive food safety culture were tested among industry managers: recognition and discipline and communication. The effectiveness of two delivery methods, face‐to‐face and computer ‐based training, was also assessed with knowledge based questions and attitude statements. Mixed findings from participants (mostly over 30 years of age) regarding effectiveness of delivery method illustrate there is no “one best way” to providing training to managers

Halal management system in restaurant operation: identifying the motivational factors

Malaysia is known as one of the top Islamic tourism destinations especially among Muslim Middle East tourists. Various services and halal food offered serve as the main attractions. Although foodservice companies today are growing abundantly, the number of Halal certified restaurants is still limited. Hence, the factors that motivates restaurant in obtaining halal certification and implementing halal management system in the foodservice industries need to be explored. Using a qualitative approach, 15 semi-structured interviews were carried out with halal executives, managers or supervisors from halal certified restaurants. The recorded interviews were transcribed, translated and coded for analysis using Atlas.ti version 7 to identify themes and patterns in the data. The finding of this research shows the customer demand, marketing benefits, external support and pressure, top management commitment and product safety and quality are the motivation factors in implementing halal certificate. This study provides a recent view and knowledge on motivation for implementing halal management system in restaurant industries