Food Safety and Hygiene Practice among Hotel in Malaysia: Qualitative Approach
DOI:
https://doi.org/10.21834/e-bpj.v1i3.360Keywords:
Food safety, Food Hygiene Practices, Culinary, Culinary InternAbstract
This study examines the effectiveness of food safety and hygiene practice (FSHP) among restaurants in a selected Malaysian hotel and impact of FSHP toward culinary intern. It is essential to examine effectiveness FSHP among the hotel restaurants and its impact on culinary intern towards producing competent food handler. Using qualitative method, five (5) of culinary intern were interviewed. The data were then transcribing and analyzed using Atlas.ti software. Finding of a current study confirming the effectiveness FSHP in a hotel restaurant in Malaysia depends on the type of hotel, star rating, and location.
References
Arendt, S. W., Paez, P., & Strohbehn, C. (2013). Food safety practices and managers; perceptions: a qualitative study in hospitality. International Journal of Contemporary Hospitality Management, 25(1), 124-139. DOI: https://doi.org/10.1108/09596111311290255
Brooks, L., Cornelius, A., Greenfield, E., & Joseph, R. (1995). The relation of career related work or internship experiences to the career development of college seniors. Journal of Vocational Behavior, 46(3), 332-349. DOI: https://doi.org/10.1006/jvbe.1995.1024
Cullen, F. (2010). Phenomenological Views and Analysis of Culinary Arts Student Attitudes to National and International Internships: The 'Nature of Being' Before, During, and After International Internship. Journal of Culinary Science & Technology, 8(2-3), 87-105 DOI: https://doi.org/10.1080/15428052.2010.511100
Chrzan, J. (2007) Dreaming of Tuscany: The anthropology of culinary tourism. Expedition, 49(2), 21- 27
Djekic, I., Smigic, N., Kalogianni, E. P., Rocha, A., Zamioudi, L., & Pacheco, R. (2014). Food hygiene practices in different food establishments. Food Control, 39, 34-40. DOI: https://doi.org/10.1016/j.foodcont.2013.10.035
Giritlioglu, I., Batman, O., & Tetik, N. (2011). The knowledge and practice of food safety and hygiene of cookery students in Turkey. Food Control, 22(6), 838-842. DOI: https://doi.org/10.1016/j.foodcont.2010.09.016
Harrington, R. J., Ottenbacher, M. C., & Kendall, K. W. (2011). Fine-Dining Restaurant Selection: Direct and Moderating Effects of Customer Attributes. Journal of Foodservice Business Research, 14(February 2013), DOI: https://doi.org/10.1080/15378020.2011.594388
Knutson, B. (2000). College students and fast food: How students perceive restaurant brands. Cornell Hospitality Quarterly, 41(3), 68-74. DOI: https://doi.org/10.1177/001088040004100318
Lazou, T., Georgiadis, M., Pentieva, K., McKevitt, A., & Iossifidou, E. (2012). Food safety knowledge and food-handling practices of Greek university students: A questionnaire-based survey. Food Control, 28(2), 400-411. DOI: https://doi.org/10.1016/j.foodcont.2012.05.027
Mudambi, R. and Baum, Thomas. (1999) Economic and management Methods for Tourism and Hospitality Research: Quantitative Method, The Introductory Note, John Wiley & Son, New York.
Müller, K. F., Vanleeuwen, D., Mandabach, K., Harrington, R. J., & Mu, K. F. (2009). The effectiveness of culinary curricula ¯: a case study.
Santich, B. (2008) Gastronomy and Gastronomic Tourism, 1st Gastronomic Conference, KDU College, Petaling Jaya, Kuala Lumpur.
Sim, J., Mak, B., & Jones, D. (2006). A Model of Customer Satisfaction and Retention for Hotels. Journal of Quality Assurance in Hospitality & Tourism, 7(3), 1-23 DOI: https://doi.org/10.1300/J162v07n03_01
Taylor, M. S. (1988). Effects of college internships on individual participants. Journal of Applied Psychology, 73(3), 393-401. DOI: https://doi.org/10.1037/0021-9010.73.3.393
Zakaria, M. A., Hamed, S., Wahab, A., & Jasmi, M. A. (2010). Culinary Art Education ¯: A Demanding Profession In Culinary Tourism for Malaysian's New Economy Niche, (November), 10-11.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2016 Mohammad Halim Jeinie, Mohd Shazali Md. Sharif, Mazni Saad, Norazmir Md Nor

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.