Innovative Food Safety Strategies in a Pioneering Hotel

Abstract

A case study approach was adopted to identify the innovative food safety strategies in place at one pioneering hotel that had voluntarily implemented food safety control. An investigation of food safety strategies and the reasons for their implementation in the hotel foodservice were carried out using multiple sources of data, including interviews with key decision makers in the hotel, observations of the business environment, and a review of documentation. The findings suggest that not only food control strategies but also marketing and corporate strategies are important when addressing the problems of food safety. The findings of this study also demonstrate the relationship between motivating factors and food safety strategies. Analysis of the interviews indicates that a hotel's food safety strategies depend significantly on the attitude of senior management, the firm's capability, and corporate image.

Have the Guests Perceived Superior Value?

“…Then, to show food and beverage hygiene, hotels can choose open or transparent kitchen strategy. The open kitchen is perceived as clean and healthy, and entertainment positively (Wu, 2013). These functional values are illustrated in Figure 4.…”

How and Why to Implement HACCP in Food Businesses in Developing Countries? Suggestions to Afghan Government and Private Sector

“… Staff and business owners gain confidence and are better equipped for informed discussion on food safety measures with food inspectors, third party auditors, consultants, trading partners, consumers and others,  A HACCP system is essentially a management tool and its development requires an investment resulting in cost reductions to small food business in the medium and long term: more efficient use of staff, provision of adequate documentation and reduced waste,  The increased level of process control can result in product consistency and improvements in traceability, with beneficial cost implications for food businesses as access to some markets is increased and more customers are attracted,  The development of a HACCP system can be a valuable team-building exercise for a food business; it can lead to improved education and awareness of staff working in food businesses and staff members are empowered when their input is sought and valued; this in turn can have a positive effect on the development of the food businesses, as it demonstrates an ability to manage change,  HACCP provides a basis for defence against litigation and can bring reduced insurance costs,  Better shine corporate image of the business (Wu, 2013) How to measure successful implementation of HACCP?…”

“…The HACCP approach can be used in bakeries (Trafialek and Kolanowski, 2014), dairies (Cusato et al, 2013;FDA, 2007), cooking oil, hotels, restaurants (Wu, 2013;Khalid, 2012b), meat industry (Boland et al, 2001;Maldonado-Siman, et al, 2014), food storages, supermarkets, juice companies, chocolate company, ice cream company (Lu et al, 2014), catering services (Garayao et al, 2014) and agriculture products processing companies (Anandappa, 2013).…”

“…The stakeholders include government departments (health, agriculture (Wong, 2007), education, development, trade and industry/enterprise), scientific institutes, food associations, trainers, advisors and auditors. It also has external influences like buyers, accreditation organizations and standard-setting agencies (FAO, 2007;Wu, 2013). The public and private partnership and coordination are necessary to be in place for achieving good results (Klaeijsen, 2013;Herath and Henson, 2005).…”