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Purpose Restaurants are unique and challenging environments for accommodating food allergies. The purpose of this paper is to evaluate food allergy knowledge, attitudes and resources among restaurant employees, and identify differences based on restaurant mode of operation. Design/methodology/approach A total of 209 food-service workers were surveyed in full-service restaurants across Southern Ontario, Canada. A paper-based questionnaire was used to evaluate participants’ food allergy knowledge, attitudes toward handling food allergy requests and emergencies, and the availability of food allergen resources at the restaurant. Findings Most participants were knowledgeable about food allergies, and valued being able to provide safe meals. However, there was a general lack of access to important food allergy risk management resources and training. Food allergy attitudes were significantly different between restaurant modes of operation. Also, food allergy training and resources were positively correlated with employee attitudes toward food allergies. Practical implications The results of this study show that engaging employees in food allergy training can contribute to greater levels in employee awareness and confidence in protecting health and safety of restaurant patrons with food allergies. Restaurants that demonstrate a strong preparedness toward handling food allergy requests can deliver a better customer experience and increase customer loyalty. Originality/value The findings of this study underscore the need for the restaurant industry, policy makers and food safety educators to work together to develop training programs and relevant resources to support and facilitate food allergy risk management in restaurants.

The evaluation of food safety culture in a food company is influenced by human factors such as employees' tendency to respond to social desirability – a reflection of respondents' tendency to answer questions in a manner that will be viewed favorably by others. Building on previous research a self-assessment scale consisting of 18-statements (FSDRS) was developed to capture desirable responding in food safety. Statistical analyses of data collected from 816 North-American food manufacturing professionals revealed that a shortened 14-item version of the FSDRS scale provides a reliable and valid measurement of the extent to which employees deceive themselves. It is concluded that the proposed FSDRS will enrich food safety culture measurement and food safety performance.

Organizational culture is defined by dimensions and characteristics that can be used to measure food safety culture in food manufacturing through a food safety maturity model. Maturity models from quality, health care, and information technology have been used since early 1970 and this work presents a novel food safety culture maturity model with five capability areas and food safety pinpointed behaviours specific to functions and levels in a food manufacturing company. A survey tool linked to the model is used to measure a company's position within the maturity model framework. The method was tested with a Canadian food manufacturer and proved valuable to measure food safety culture across the five capability areas, which provides the manufacturer with a map for prioritizing future efforts to strengthen food safety culture.

PurposeDespite extensive investments in food handler training, research suggests that training programs are inconsistent, and rarely evaluated for efficacy. The generic prescriptive content and school‐like delivery methods used in current food safety training may be a barrier to application. The purpose of this paper is to develop a food safety communication tool, food safety infosheets, targeted specifically to foodservice food handlers, utilizing popular media stories to illustrate the consequences of poor food handling.Design/methodology/approachFood safety infosheets were designed to be surprising, connect food handlers' actions and consequences, and generate discussion through a verbal narrative framework. A Delphi‐like exercise (n=19), a posting pilot (n=8) were carried out to assess the appropriateness of the concept of food safety infosheets. An intense participatory ethnographic study with an Ontario, Canada, restaurant, and in‐depth interviews with food service operators in Manhattan, Kansas, and Lansing, Michigan, (n=17) were conducted to gather qualitative data on the food service kitchen environment, including barriers to food safety practices, and the communication preferences of those who work in such kitchens.FindingsThe expert group, foodservice operators, and food handlers accepted food safety infosheets as an appropriate concept and valued storytelling as an effective communication strategy. Learning in the kitchen environment is largely hands‐on and visual, and time pressure dictates practices. It is often difficult to attract and keep the attention of food handlers. Storytelling, celebrity and local outbreaks are of interest to the target audience.Originality/valueThis paper provides a blueprint for the design and refinement of food safety communication tools targeted towards a specific audience. By utilizing multiple methodologies, it provides a framework for other researchers to follow.

Friedman's property rights argument stated decision-makers failing to maximize shareholder wealth violate shareholder agreements (Phillips, 2004). For this reason, hoteliers focus on profit maximiz...

This exploratory case study hypothesized that improvements in food safety transfer of training were linked to employees' outlooks on key behavioral factors. Employee perceptions of 6 theorized, latent behavioral variables were analyzed to see if they had a relationship with health inspection outcomes of a casual-theme restaurant concept in the Southeastern U.S. A total of 15 restaurants were sampled, yielding 210 observations, which represented a 40% response rate. The results advocate that the employees' outlook played a significant role in the transfer of food safety knowledge and skills gained in training. There was also evidence that the employee's self-efficacy and sense of social responsibility had positive relationships with restaurant inspection scores.

This study examines issues related to food hygiene and non-hygiene attributes of the foodservice industry, food safety knowledge of diners, and their satisfaction with a food hygiene disclosure system. Using data collected at four food courts and four hawker centers in Singapore, the results of this study indicate that food hygiene attributes are a key driver when dining out. Significant relationships were found to exist between food hygiene attributes and food safety knowledge of diners and food hygiene standard satisfaction. Non-hygiene attributes exhibited a significant relationship to food hygiene standards. The study discusses both theoretical and practical implications of the results for foodservice operations and governments.

Globally, foodborne illness affects an estimated 30% of individuals annually. Meals prepared outside of the home are a risk factor for acquiring foodborne illness and have been implicated in up to 70% of traced outbreaks. The Centers for Disease Control and Prevention has called on food safety communicators to design new methods and messages aimed at increasing food safety risk-reduction practices from farm to fork. Food safety infosheets, a novel communication tool designed to appeal to food handlers and compel behavior change, were evaluated. Food safety infosheets were provided weekly to food handlers in working food service operations for 7 weeks. It was hypothesized that through the posting of food safety infosheets in highly visible locations, such as kitchen work areas and hand washing stations, that safe food handling behaviors of food service staff could be positively influenced. Using video observation, food handlers (n = 47) in eight food service operations were observed for a total of 348 h (pre- and postintervention combined). After the food safety infosheets were introduced, food handlers demonstrated a significant increase (6.7%, P < 0.05, 95% confidence interval) in mean hand washing attempts, and a significant reduction in indirect cross-contamination events (19.6%, P < 0.05, 95% confidence interval). Results of the research demonstrate that posting food safety infosheets is an effective intervention tool that positively influences the food safety behaviors of food handlers.

This study explores travel blogs as a manifestation of travel experience. Visitor opinions posted on leading travel blog sites were analyzed to gain an understanding of the destination experience being manifested. Travel blogs on Charleston, South Carolina, were collected through the three most popular travel blog sites and three blog search engines. Blogs were analyzed using semantic network analysis and content analysis methods to ascertain what bloggers were communicating about their travel experiences. Results revealed that major strengths of the destination were its attractions: historic charm, Southern hospitality, beaches, and water activities. Major weaknesses included weather, infrastructure, and fast-service restaurants. Qualitative results demonstrated that travel blogs are an inexpensive means to gather rich, authentic, and unsolicited customer feedback. Information technology advances and increasingly large numbers of travel blogs facilitate travel blog monitoring as a cost-effective method for destination marketers to assess their service quality and improve travelers' overall experiences.

While some hospitality and tourism management programs face the challenge of filling available seats, others are blessed with the problem of over-demand. When demand exceeds supply, schools must consider placing enrollment caps on their student intake, which of course leads to the issue on how best to administer such a cap. This paper explains and empirically evaluates the selection process employed by Nanyang Technological University (Singapore) to learn if their efforts were effective in identifying the ‘best’ student candidates. The findings should be of value to administrators of programs with, or considering, enrollment caps.

This study provides background information on the casino gaming and tourism industries in Canada. The historical, regulatory, developmental, and subsequent growth to the present size and scope of the Canadian casino gaming industry is profiled. There are currently 64 full‐service casinos in Canada. Net revenue from government‐operated lotteries, video lottery terminals (VLTs) and casinos increased from $2.7 billion in 1990, to $9.0 billion in 2000, generating more then $5 billion in profits for Canadian governments. Employment in the gambling industry increased from 12,000 in 1992 to 41,000 in 2001. Casino gaming is currently the fastest‐growing component of the Canadian tourism industry. Current Canadian casino gaming markets are identified and suggestions made for possible future directions in this high growth industry.

Safety and security of attendees is of paramount concern for the meeting planning professional. Failure to mitigate this risk can expose the meeting planner professional to undesirable legal and negligence liabilities. Typical convention itineraries today often involve a combination of on-site, off-site, and special premises catering arrangements provided by a number of contractors and subcontractors operating under a variety of indoor and outdoor environments. Food safety is an important element of a professional meeting planner's overall risk management strategy. This paper presents an overview of food safety issues and provides recommendations for their management within the meetings and convention industry.

This study examines international air travellers' attitudes and perceptions of the importance of food safety, sources of information on food safety, and the value of a global grading system for food service establishments. A survey questionnaire was used to gather data from travellers at Changi International Airport, Singapore. Results indicated an increase in the reported incidence of food-borne illness occurring with increased frequency of travel. Friends who had travelled to the destination were considered the best source of food safety information. Travel plans were altered out of concern about food safety and the food safety reputation of the destination. Eighty per cent of respondents stated that they would benefit from a standardized food safety grading system for the world's eating establishments.

Western favorites Planet Hollywood and Hard Rock Cafe are popular in Singapore— earning high scores for atmosphere, menu attributes, service quality, and overall value.

Western Canada is transforming from an "old economy" highly reliant on forestry and mining to a "new economy" largely dependent on high-tech industries, knowledge-based sectors and tourism. Our dissertation aims to highlight the growth potential of the tourism industry globally, Canada-wide and specifically in British Columbia and Alberta and the tourism products they offer to visitors year-round. An exploration of the tourism industry cannot be complete without a thorough discussion of the transportation infrastructure. A country may have a transportation sector without tourism, it cannot have a tourism sector without transportation. The study explains the transportation sector in Canada and the vital role it plays in both freight and passenger services. Master of Business Administration