Award Date

1-1-2002

Degree Type

Thesis

Degree Name

Master of Science (MS)

Department

Hotel Administration

First Committee Member

Lesley Johnson

Number of Pages

69

Abstract

The foodservice industry has a responsibility to provide safe food to all customers. Food safety and foodborne illness (FBI) prevention, therefore, have become a primary concern in the foodservice industry. The first step in this food safety chain is employee awareness of food safety procedures to mitigate the potential of causing FBI if correct procedures are not practiced; The purpose of this study was to examine whether a difference in food safety knowledge and attitudes exists between fine dining restaurant and quick service restaurant (QSR) employees. The relationship between attitudes toward food safety and food safety knowledge was also examined for possible causal links; The results indicate that a significant difference between the two sample groups exists between food safety knowledge and attitudes regarding cooling/reheating. QSR employees in particular were deficient in food safety knowledge in the areas of cooling/reheating. Attitudes, food safety knowledge and restaurant type were causally related. The result of this study should be useful for restaurant managers or trainers who are responsible for food safety training programs.

Keywords

Attitudes; Dining; Employee; Fine; Food; Knowledge; Practices; Quick; Restaurants; Safe; Safety; Service

Controlled Subject

Industrial safety

File Format

pdf

File Size

13332.48 KB

Degree Grantor

University of Nevada, Las Vegas

Language

English

Permissions

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Identifier

https://doi.org/10.25669/vqqp-xqgi


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