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Food Companies’ Corporate Social Responsibility Regarding Food Safety: A Content Analysis Of Restaurant Websites, Xi Y. Leung, Jean Hertzman, Mehmet Erdem
Food Companies’ Corporate Social Responsibility Regarding Food Safety: A Content Analysis Of Restaurant Websites, Xi Y. Leung, Jean Hertzman, Mehmet Erdem
Graduate Student Research Conference in Hospitality and Tourism
Nowadays, corporate social responsibility (CSR) is a concern of the food industry because of its wide range of potential benefits. Though CSR issues in the food industry are complicated, food safety rises as the ultimate CSR issue and receives the most attention from customers. With the development of the Internet, more and more food companies use websites to showcase their CSR on food safety and fulfill marketing goals. This study will conduct content analysis on the websites of the top 50 U.S. restaurant companies and discuss their involvement in food safety issues and their commitment to CSR regarding food safety. …
Food Safety Practices Among Chinese In The U.S., Bin Liu, Seonghee Cho
Food Safety Practices Among Chinese In The U.S., Bin Liu, Seonghee Cho
Graduate Student Research Conference in Hospitality and Tourism
Improper food handling of Chinese has caused problems that cannot be ignored. Because of great favor on Chinese food and the indispensable role Chinese people play in the U.S., it is thus of our interest to study the knowledge, practices, and attitudes of Chinese population in the U.S. in the aspect of safe food handling. Theory of Planned Behavior (TPB) and Health Belief Model (HBM) have been applied widely in researches of health-related behaviors, but they haven’t been extensively used in empirical studies aiming at understanding people’s beliefs and practices of food safety. Based on TPB and HBM models, nine …
The Assessment Of Food Safety Practices In Temporary Foodservice Establishments, Soobin Seo, Carl Behnke
The Assessment Of Food Safety Practices In Temporary Foodservice Establishments, Soobin Seo, Carl Behnke
Graduate Student Research Conference in Hospitality and Tourism
Temporary foodservice establishments (TFEs) such as farmer’s markets, festivals, and roadside stands tend to be more loosely regulated than permanent foodservice operations, in some cases allowing food prepared in uninspected homes to be sold to the public, and in other situations, exempting them from formal health department oversight. Due to these gaps in training and oversight, there are increased opportunities for foodborne illness outbreaks, placing the public at an increased risk. This study will use observational techniques in combination with a previously developed observational instrument at three types of temporary foodservice establishments: farmer’s markets, festivals, and roadside stands to answer …
Exploring A New Attribute In Determining Food Quality: Safe Cookware, Sanghyeop Lee, Kyungmi Seo Dr., Howook Sean Chang Dr.
Exploring A New Attribute In Determining Food Quality: Safe Cookware, Sanghyeop Lee, Kyungmi Seo Dr., Howook Sean Chang Dr.
Graduate Student Research Conference in Hospitality and Tourism
Americans spend almost 50% of their food dollars on restaurant meals, and approximately 44% of adults eat at a restaurant each day (NRA, 2009). As the trend of eating out continues to increase due to challenges associated with work and social life, customers expect to receive safe food served in a clean and sanitary environment (Binkley, Nanivadekar, Thompson, & Brashears, 2010). Therefore, the successful restaurant needs to meet and exceed the customer’s expectations. In particular, HACCP and Servsafe certifications have been a critical in providing customers with safe food. In the academic domain, food safety has been a vital research …
The Development Of An Observational Instrument Assessing Food Safety Practices In Temporary Foodservice Establishments, Soobin Seo, Kay Miller, Carl Behnke
The Development Of An Observational Instrument Assessing Food Safety Practices In Temporary Foodservice Establishments, Soobin Seo, Kay Miller, Carl Behnke
Graduate Student Research Conference in Hospitality and Tourism
Temporary foodservice establishments, such as are found at farmers’ markets, are increasing in popularity. However, regulation of these foodservice vendors tends to fall in a grey area; some vendors do not fall under formal health department supervision, and others may sell food prepared in uninspected home facilities. This study focused on the development of an instrument to assess key temporary foodservice establishment food safety practices, specifically, behaviors related to food handling, hand washing, or glove usage. In order to minimize the Hawthorne Effect, this study chose a novel technology-oriented approach. Employee behaviors were observed and coded in accordance with Indiana …
The Effects Of Door Opening And Food Placement On Food Temperature Within The Refrigerator When Power Is Lost During A Disaster, Ameet S. Tyrewala, Doug Nelson, Barbara Almanza
The Effects Of Door Opening And Food Placement On Food Temperature Within The Refrigerator When Power Is Lost During A Disaster, Ameet S. Tyrewala, Doug Nelson, Barbara Almanza
Graduate Student Research Conference in Hospitality and Tourism
This paper studies the effect of temperature change and heat gain on food stored in a refrigerator when the power goes out. The purpose of this study was to provide insight on how to prevent food from entering the temperature danger zone when the power goes out, and identify ways to prolong the time before the food went enters the temperature danger zone. The study was an experimental design in which full- and half-gallon containers filled with water were used to simulate food. The change in temperature of the water in the containers was tested against various variables to see …