Food Safety Practices and Managers' Perceptions: A Qualitative Study in Hospitality

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dc.contributor.author Arendt, Susan
dc.contributor.author Arendt, Susan
dc.contributor.author Paez, Paola
dc.contributor.author Strohbehn, Catherine
dc.contributor.author Strohbehn, Catherine
dc.contributor.department Apparel, Events and Hospitality Management
dc.date 2018-02-15T11:17:37.000
dc.date.accessioned 2020-06-29T22:47:46Z
dc.date.available 2020-06-29T22:47:46Z
dc.date.copyright Tue Jan 01 00:00:00 UTC 2013
dc.date.embargo 2014-11-17
dc.date.issued 2013-01-01
dc.description.abstract <p>Foodservice managers are responsible for making sure employees follow safe food handling practices so customers do not become ill from unsafe food. Therefore, this study ascertained managers’ perspectives using two methods of data analysis to answer the question, “What would make managers more effective in their role of assuring safe food practices are followed in the workplace?” Focus groups with current and future foodservice managers were conducted. The software program, Atlas.ti™ was used to complement researchers’ analyses of focus group transcripts and develop visual representations of qualitative data. Major thematic categories identified by the managers in this study included: role identification, food safety training, and manager effectiveness. Using Atlas.ti™, data are visually mapped and relationships between different themes and theoretical ideas are represented. Based on the three major theme areas identified, foodservice operations should focus on improving manager effectiveness, role understanding and training to promote a safe food climate. Understanding why safe food practices are not followed can help operators delegate resources accordingly. Visual mapping helps clarify areas to improve workplace food safety practices and illustrates linkages. Originality/value – The use of qualitative analysis software in conjunction with researcher review in food safety research is novel. In addition, although other researchers have evaluated reasons for following or not following safe food handling practices, most have done so by assessing employees’ perspectives rather than managers’ perspectives.</p>
dc.description.comments <p>This is a manuscript of an article in <em>International Journal of Contemporary Hospitality Management</em> 24 (2013): 124, doi:<a href="http://dx.doi.org/10.1108/09596111311290255" target="_blank">10.1108/09596111311290255</a>. Posted with permission.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/aeshm_pubs/52/
dc.identifier.articleid 1047
dc.identifier.contextkey 6363444
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath aeshm_pubs/52
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/2291
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/aeshm_pubs/52/2013_Arendt_FoodSafetyPractices.pdf|||Sat Jan 15 00:46:28 UTC 2022
dc.source.uri 10.1108/09596111311290255
dc.subject.disciplines Food and Beverage Management
dc.subject.disciplines Hospitality Administration and Management
dc.subject.disciplines Occupational Health and Industrial Hygiene
dc.subject.keywords Qualitative research
dc.subject.keywords Atlas.ti™
dc.subject.keywords CAQDAS
dc.subject.keywords food safety
dc.subject.keywords management
dc.title Food Safety Practices and Managers' Perceptions: A Qualitative Study in Hospitality
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isAuthorOfPublication 87f4760d-3a63-49f0-ae00-2f8945a3d4ba
relation.isAuthorOfPublication b92cb081-0a01-431c-9d8f-69015f7ad396
relation.isOrgUnitOfPublication 5960a20b-38e3-465c-a204-b47fdce6f6f2
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