The Effects of Food Safety Knowledge, Attitude and Practices on Hotel Competitive Advantages: Perceptions of Food Service Staff in Hotels

Abstract

The study aims to explore the effect of gained knowledge, attitudes and practices KAP of food safety among food and beverage department staff on hotels' competitiveness. Data were collected by a Semi-structured questionnaire distributed to food and beverage department staff at five-star hotels in Cairo. The obtained data were analysed using SPSS version 22. The results reveal that food and beverage staff perceives the KAP variables to have a positive effect on hotels' reputation, cost savings, market share, and competitiveness of hotels.

Assessment of food safety knowledge, attitude and hygiene practices amongst food vendors on the University of Cape Coast Campus and its surrounding communities

“…Regarding hand washing and mouth covering when coughing or sneezing, it was discovered to be consistent with the observations made by (Ackah et al, 2011;Apanga et al, 2014;Mapelu & Onyango, 2018), that most respondents had a very good attitude on the need to wash hands after visiting the toilet, blowing nose, counting money, and sneezing into handkerchiefs before and during food preparation and service. Their responses regarding the wearing of jewellery during food preparation and service indicate that they agree with the suggestion made by (Abdullah, 2015) and (Qoura & Ali, 2016) that food handlers should not wear rings and other jewellery during food preparation and service because they can harbour germs that can cause foodborne illness. Wearing jewellery could be a source of foreign matter contamination, potentially introducing bacteria, pathogens and other foreign objects into the food and rendering it unsafe for consumption.…”

Grey Relational Evaluation of the Supplier Selection Criteria in Indonesian Hospitality Industry

“…Maintaining a high degree of personal hygiene and cleanliness is an important approach to avoid food contamination (Mukhopadhyay et al, 2012). Food handlers serve critical responsibilities in the food service system, thus they should keep themselves clean and wear appropriate protective clothing, headgear, and footwear (Qoura & Ali, 2016). Furthermore, the working environment of food handlers shall also be hygienic to free any possible hazards in the food-making process because an unhygienic workplace will cause a potential carrier of any disease (Sneha, 2019).…”