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Building on the knowledge, attitude and practice model, this study investigated the role of food handlers in adherence to hygienic-sanitary standards for food safety. Specifically, using data gathered from food handlers in restaurants, hotels, and hospitals in Nigeria, the study examined the effect of food handlers' safety knowledge on their hygienic-sanitary practices of personal hygiene, kitchen hygiene and disease control measures. We also observed the mediating role of food handlers' attitudes in the causal relationship between food safety knowledge and the hygienic-sanitary practices of food handlers. Empirical findings supported the hypothesized assumption that food safety knowledge positively impacts food handler's attitudes (β = .395, p s the effect of knowledge on kitchen hygiene and disease control measure. Implications for managers, government and academicians are also discussed.

Drawing from knowledge management theory, this study examines the relationships between employee's propensity to trust, organic organizational structure, knowledge sharing behavior, and service innovation in a multivariate nexus in restaurants. Data from 180 restaurants with a total of 453 employees were used to test the research hypotheses via partial least square structural equation modelling. As expected, the results of the empirical analysis revealed that propensity to trust is positively related to knowledge sharing behavior, organic organizational structure and service innovation; and knowledge sharing behavior is positively related to organic organizational structure and service innovation. Further, this study established that both knowledge sharing behavior and organic organizational structure serially mediates the positive effect of propensity to trust on service innovation. The result of importance-performance analysis highlights propensity to trust as the highest important predictor of service innovation while knowledge sharing is the best performance factor for service innovation in restaurants.