Enhancing hospitality students’ motivation to learn food safety knowledge using tablet personal computer (TPC)-based simulation game class activity

Yu, Heyao; Sirsat, Sujata A.; Madera, Juan M.

doi:10.1016/j.jhlste.2018.08.002

Cited by 16 publications

(7 citation statements)

References 51 publications

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“…One of the standout simulation success stories involved students' whose motivation to learn food safety knowledge increased after participating in a computer simulation game. The results revealed that when learners are engaged in the learning material with both cognitive and affective structures learning is maximized (Yu, Sirsat, & Madera, 2018). Such perceptions show great promise for the continued use of simulation games in hospitality education to increase learner motivation.…”

Section: Discussionmentioning

confidence: 90%

Games and Simulations in Hospitality Education: A Systematic Literature Review

Koelling

Barreda

Kageyama

et al. 2020

Journal of Tourism Management Research

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Section: Discussionmentioning

confidence: 90%

Games and Simulations in Hospitality Education: A Systematic Literature Review

Koelling

Barreda

Kageyama

et al. 2020

Journal of Tourism Management Research

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“…Simulation game activity has the advantage as a game of increasing a student's interest, involvement, and enthusiasm. Food safety training using a tablet PC simulation game was conducted with university students (71). The results showed a significant improvement in students' learning motivation and also found that peer interaction, perceived enjoyment, and content relevancy effected the change in the students' learning motivation.…”

Section: Resultsmentioning

confidence: 98%

An Integrative Review of Hygiene Practice Studies in the Food Service Sector

Lee

Seo

2020

Journal of Food Protection

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This article reviews the recent literature on studies relevant to hygiene practices of food service workers. A total of 32 articles were chosen for evaluation from a systematic search of the published literature from 2014 to 2019. For the assessment of hygiene practices, hand washing as a measurement item and observation as a method were most frequently used. Factors influencing hygiene practices were categorized as internal and external variables. Internal variables were knowledge; psychological factors such as attitude, risk perception, self-efficacy, and optimistic bias; and food handlers’ sociodemographic characteristics such as work experience and exposure to hygiene training. External variables were characteristics of food premises such as the size of the operation, number of people served, and organizational factors such as training. Regarding the recent training literature, attempts to bring in new methodologies and new technologies were found such as multimedia case studies, cognitive word association, behavior-focused training, wearable technology, and simulation games. Among the theories utilized, knowledge, attitude, and practices were applied most frequently to explain hygiene practices. In particular, this review highlights the important fact that internal and external factors that affect hygiene practices should be considered to maintain good hygiene practices.

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“…A common implementation is called 'gamification'; it identifies the notion of using elements of video games, such as points, levels, badges and achievements, and their application in professional or educational contexts (Bidarra & Rusman, 2017). Yu et al (2018), involved unmotivated students to the issues of food safety, by examining the effects of a tablet PC simulation game as a class activity on students' motivation to learn food safety. This experience showed that there was a significant improvement for students who participated in the simulation game activity regarding learning motivation.…”

Section: Discussionmentioning

confidence: 99%

Students’ perceptions of a food safety and quality e-learning course: a CASE study for a MSC in food consumption

Vaz-Fernandes

Caeiro

2019

Int J Educ Technol High Educ

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Life long training and education in food safety is a crucial issue in particular for professionals working in the field. At the same time there is a need to evaluate the effectiveness of that training in particular when is given in e-learning. The purpose of this explorative work is to evaluate the Food Safety and Quality e-learning course within a Master program offered in the National Distance Learning University in Portugal. Following a case study methodology a mixed methods approached was used, based on an online questionnaire survey to students that enrolled the course, followed by a Focus Group Discussion to better discuss the weak points addressed by the students in the questionnaire. The questionnaire aimed to assess students perceptions about the course organization, recourses, assignments, acquired competences, change attitudes and behaviour and link with the professional activity Students who enrolled the course during 2016/17 and 2017/18 were surveyed in the fourth semester of the curricular year, in the period of development of the master thesis dissertation. In addition a quantitative analysis was conducted in the temporal distributions of messages published on the Moodle platform (learning analytics) to evaluate students' interactions and engagement during the course. This study has shown that overall, students are very satisfied with the course, however they suggested improvements that are needed considering the pedagogical model used and their availability to learn as students with full time jobs, most related with the food science. This explorative research aimed to contribute to the improvement of food safety and quality training based also on recent tools and recommendations within e-learning in science education.

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Enhancing hospitality students’ motivation to learn food safety knowledge using tablet personal computer (TPC)-based simulation game class activity

Cited by 16 publications

References 51 publications

Games and Simulations in Hospitality Education: A Systematic Literature Review

Games and Simulations in Hospitality Education: A Systematic Literature Review

An Integrative Review of Hygiene Practice Studies in the Food Service Sector

Students’ perceptions of a food safety and quality e-learning course: a CASE study for a MSC in food consumption

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