Award Date

1-1-2008

Degree Type

Thesis

Degree Name

Master of Science (MS)

Department

Hotel Administration

First Committee Member

Jean Hertzman

Number of Pages

80

Abstract

The purpose of the paper is to determine whether employee behaviors or non-employee behaviors have a more significant effect on health inspection grades given by the Southern Nevada Health District. As foodborne illness outbreaks continue to rise, discovering whether the violations stem from employee behaviors or from items not related to employee behavior is essential. The results will be useful for both industry and academics in helping to establish a means for understanding where violations occur within food establishments; 205 restaurant health inspections were collected with grades other than 'A'. Behavior based violations had a higher impact on the grade. Significant indicators (with marginal effect) that affect health inspection grades include: approved sources (48.76%), proper refrigeration (69.33%), clean & sanitize kitchen utensils (61.6%), storage (34.13%), & hygienic practices (55.47%); The results of this study could be used to create training modules which will hopefully be used to improve inspection grades.

Keywords

Analysis; Behaviors; Employee; Grades; Inspection; Relationship; Restaurant; Violations

Controlled Subject

Food--Research; Industrial management; Industrial safety

File Format

pdf

File Size

1208.32 KB

Degree Grantor

University of Nevada, Las Vegas

Language

English

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