Citation
Ungku Zainal Abidin, Ungku Fatimah and Boo, Huey Chern and Sambasivan, Murali and Salleh, Rosli
(2011)
Foodservice hygiene factors — the consumer perspective.
International Journal of Hospitality Management, 30 (1).
pp. 38-45.
ISSN 0278-4319; ESSN: 1873-4693
Abstract
Food safety is important to today’s food industry operators as consumers have become increasingly
concerned about risks related to food. Unlike foodservice operators or health inspectors, consumers
can only rely on the visible cues, particularly those associated with food hygiene to judge the level of
food safety in eating establishments. While previous research highlighted the influence of foodservice
hygiene perception on consumer dining out decision, study examining the constructs of food safety cues
that consumers employed is scant. This research aims to bridge the gap by exploring the topic from the
consumer perspective. Results indicate that foodservice hygiene is one of the top three considerations
when consumers select a dining place. Results of confirmatory factor analysis reveal a four-factor model
encompasses staff and handling, food and location, premise and practices, and scent aspects. Further
substantiation in different settings is needed for generalization purpose.
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