Add to ORKGBarry Reece and Rhonda Brandt use a human relations perspective to explain behavior at work. Following a review of the six components of their model, the author presents research to illustrate how it can be used by managers to help them understand why food safety violations occur in restaurants. An additional variable not included in the model is discusses and recommendations for managers are made
Doctor of PhilosophyDepartment of Hotel, Restaurant, Institution Management and DieteticsElizabeth B...
This study sought to determine if no experience, basic experience, or well-informed experience (defi...
Hotel Restaurants contributes immensely to the economic well-being of many Countries worldwide. Apar...
The war on foodborne illness in hotels and restaurants is based on microbiology and critical control...
An estimated 76 million food-borne illnesses occur in the United States each year, causing 325,000 h...
Food safety is critical to the success of restaurants. Yet current methods of controling foodborne i...
Poor hygienic practices and illness of restaurant employees are major contributors to the contaminat...
Food safety management poses a continual challenge for the commercial food service industry. Deficie...
ABSTRACT The social event of food sources ate by someone is a more unquestionable extent of shallow ...
Foodservice managers are responsible for making sure employees follow safe food handling practices s...
Limited research has been conducted to assess employees' perceptions of barriers to implementing foo...
(Best Paper Award/ 253 submissions) According to the most recent government data, approximately 61% ...
Abstract: Purpose – This paper aims to evaluate the relative effectiveness of four-hour ServSafe® fo...
Very little research has evaluated how different types of food safety training requirements in foods...
In this chapter, food safety is portrayed as an intrinsic component of food security and food system...
Doctor of PhilosophyDepartment of Hotel, Restaurant, Institution Management and DieteticsElizabeth B...
This study sought to determine if no experience, basic experience, or well-informed experience (defi...
Hotel Restaurants contributes immensely to the economic well-being of many Countries worldwide. Apar...
The war on foodborne illness in hotels and restaurants is based on microbiology and critical control...
An estimated 76 million food-borne illnesses occur in the United States each year, causing 325,000 h...
Food safety is critical to the success of restaurants. Yet current methods of controling foodborne i...
Poor hygienic practices and illness of restaurant employees are major contributors to the contaminat...
Food safety management poses a continual challenge for the commercial food service industry. Deficie...
ABSTRACT The social event of food sources ate by someone is a more unquestionable extent of shallow ...
Foodservice managers are responsible for making sure employees follow safe food handling practices s...
Limited research has been conducted to assess employees' perceptions of barriers to implementing foo...
(Best Paper Award/ 253 submissions) According to the most recent government data, approximately 61% ...
Abstract: Purpose – This paper aims to evaluate the relative effectiveness of four-hour ServSafe® fo...
Very little research has evaluated how different types of food safety training requirements in foods...
In this chapter, food safety is portrayed as an intrinsic component of food security and food system...
Doctor of PhilosophyDepartment of Hotel, Restaurant, Institution Management and DieteticsElizabeth B...
This study sought to determine if no experience, basic experience, or well-informed experience (defi...
Hotel Restaurants contributes immensely to the economic well-being of many Countries worldwide. Apar...