Food Safety Training in Food Services

Medeiros, Caroline Opolski; Cavalli, Suzi Barletto; Salay, Elisabete

doi:10.1002/9781118474563.ch4

Cited by 2 publications

(3 citation statements)

References 24 publications

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“…These findings are in agreement with Chawla [26]. One of the food safety regulations is that the food items on a buffet should not be left for periods longer than 4 h-even if it is not consumed it should be thrown away, as it is considered unsuitable for human consumption [73]. Food safety is one of the main drivers of food waste in all-inclusive resorts because the main style of food service in most of the hotel outlets is a buffet.…”

supporting

confidence: 86%

“…Improper personal hygiene of kitchen staff has a negative impact on food safety that contributes to the very high amount of FLW [73]. Positive staff behavior can reduce the level of guest waste at the service stage, as illustrated by the following comment, In all-inclusive restaurants that offer 'a la carte'menus, the service team can recommend or guide guests to food quantities that are suitable for them.…”

Section: Staff Behaviormentioning

confidence: 99%

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Tackling Food Waste in All-Inclusive Resort Hotels in Egypt

2021

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Food waste remains a serious economic, environmental, and ethical problem, whether globally or at a national level. The hospitality industry is responsible for more than one-third of food waste. This study investigated the tackling of food waste in all-inclusive hotels from an employee perspective. It explored employees’ perceptions of the causes and driving factors behind food waste, and considered why food waste occurs, and how best to reduce waste to the minimum. A total of 47 semi-structured interviews were conducted with managers and chefs employed in all-inclusive hotels in Hurghada, Egypt. Critical insights that emerged from the findings include that guest behavior, background, and eating habits, along with the nature of the unlimited pre-paid services offered by all-inclusive programs, are the main drivers for food waste. Furthermore, the operation’s routine and the practices of all-inclusive hotels contribute to food waste, with a lack of technology employed to tackle food waste practices. In addition, inappropriate practices of all-inclusive hotel employees during the food service cycle contribute negatively to food waste. The low room rate package of all-inclusive hotels obliges hotel managers to purchase food raw materials of inadequate quality. Consequently, the final products are below guest expectations and increase the level of food waste. The findings also indicate that guest attitudes and preferences are perceived as key drivers of food waste. This research presents an examination of staff perspectives of the causes of food waste and how to effectively reduce it in the context of an all-inclusive resort. The results have theoretical implications and implications for practitioners.

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supporting

confidence: 86%

Section: Staff Behaviormentioning

confidence: 99%

Tackling Food Waste in All-Inclusive Resort Hotels in Egypt

2021

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“…A restaurant experience is built on three major pillars: the food quality and hygiene standards, encounters with service employees, and the place ambience and physical environment (Antun et al, 2010;Ha & Jang, 2010;Ryu & Han, 2010). How these pillars work together affects customers' perception of the experience value and consequently the degree of satisfaction (Hsu et al, 2018;Medeiros & Salay, 2013;Şengül et al, 2018;Yüksel & Yüksel, 2003;Zhong & Moon, 2020).…”

Section: Introductionmentioning

confidence: 99%

A Dining Experience Case Study for Hospitality Management Teaching and Learning

Atef,

Al-Balushi

2024

Journal of Hospitality & Tourism Cases

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Case study as a teaching method has proven to be a mind stimulating technique that allows students to test different scenarios and to critically analyze practical incidents widening their knowledge perspective. Instructors achieve many goals through the application of such method where they enhance students learning by linking theory to practice in a cooperative environment based on team work, opinion sharing, and discussion. The aim of the current study is to demonstrate, analyze, and interpret a real dining experience case in order to be used in teaching by hospitality management instructors. This case as simple as it seems is a possible outcome of any service encounter. Its implications are profound on the organization image and guest loyalty. An experience that deviates away from its optimum scenario or ends with an unrecovered faulty service can render damages beyond just losing customers, to compensations, and even to law suits. It is an opportunity for hospitality management students to learn how to evade service failures, create successful memorable guest experiences, and to apply critical thinking techniques.

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Food Safety Training in Food Services

Cited by 2 publications

References 24 publications

Tackling Food Waste in All-Inclusive Resort Hotels in Egypt

Tackling Food Waste in All-Inclusive Resort Hotels in Egypt

A Dining Experience Case Study for Hospitality Management Teaching and Learning

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