SavedAdd your journal

Journals / Uluslararası Güncel Turizm Araştırmaları Dergisi / 2019 / Cilt: 3 - Sayı: 2

A Research on Determination of Factors Affecting Perceived Food Safety in Food and Beverage Enterprises

Yiyecek İçecek İşletmelerinde Algılanan Gıda Güvenliğini Etkileyen Faktörlerin Belirlenmesine Yönelik Bir Araştırma

Çinuçen OKAT
Pages
164–176
Publication Date
2019-12-30
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Furthermore, the most important factors affecting the customer's perceptions of food safety under these two dimensions were the quality of the products served and the cleanliness of the tables and chairs of the restaurant.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The positive food safety perception created by food and beverage businesses in the eyes of consumers are extremely important for enterprises to succeed in intense competition.
📊
Key Findings & Data:In this context, determining the factors affecting food safety perceptions of food and beverage business customers in İzmir have been the main purpose of this study.
💡
Conclusion & Impact:Furthermore, the most important factors affecting the customer's perceptions of food safety under these two dimensions were the quality of the products served and the cleanliness of the tables and chairs of the restaurant.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Yiyecek İçecek İşletmeleri · Gıda Güvenliği · Algılanan Gıda Güvenliği

Abstract

The positive food safety perception created by food and beverage businesses in the eyes of consumers are extremely important for enterprises to succeed in intense competition. In this context, determining the factors affecting food safety perceptions of food and beverage business customers in İzmir have been the main purpose of this study. As a result of the analyzes, it was determined that the factors affecting food safety perceptions of the customers were gathered under two dimensions as “Food Factor” and “Business and Employee Factor”. Furthermore, the most important factors affecting the customer's perceptions of food safety under these two dimensions were the quality of the products served and the cleanliness of the tables and chairs of the restaurant.

Özet

Yiyecek içecek işletmelerinin tüketicilerin gözünde oluşturdukları olumlu gıda güvenliği algısı, işletmelerin yoğun rekabet ortamında başarılı olabilmesi için son derece önemlidir. Bu bağlamda İzmir’de yiyecek içecek işletmesi müşterilerinin gıda güvenliği algılarına etki eden faktörlerin belirlenmesi bu çalışmanın temel amacını olmuştur. Yapılan analizler sonucunda, müşterilerinin gıda güvenliği algılarına etki eden faktörlerin “Yiyecek Faktörü” ve “İşletme ve Çalışan Faktörü” olarak iki boyut altında toplandığı belirlenmiştir. Ayrıca bu iki boyut altında müşterilerin gıda güvenliği algılarını etkiyen en önemli faktörlerin, servis edilen ürünlerin kalitesi ile restoranın masa ve sandalyelerinin temizliği olduğu ortaya çıkmıştır.

🔖

Cite This Article

OKAT, Ç. (2019). A Research on Determination of Factors Affecting Perceived Food Safety in Food and Beverage Enterprises. Uluslararası Güncel Turizm Araştırmaları Dergisi, Cilt: 3 - Sayı: 2, 164–176. https://ajindex.com/articles/846965

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (12)

  1. Aksoydan, E. (2007). Hygiene Factors Influencing Customers' Choice of Dining‐Out Units: Findings From A Study of University Academic Staff. Journal of Food Safety. 27(3): 300-316.
  2. Amjadi, K. ve Hussain, K. (2005). Integrating Food Hygiene into Quantity Food Production Systems. Nutrition & Food Science, 35(3): 169-183.
  3. Bai, L., Wang, M., Yang, Y. ve Gong, S. (2019). Food Safety in Restaurants: The Consumer Perspective. International Journal of Hospitality Management. 77: 139-146.
  4. Barber, N. ve Scarcelli, J. M. (2009). Clean restrooms: How İmportant are They to Restaurant Consumers? Journal of Foodservice. 20(6): 309-320.
  5. Cha, J. ve Borchgrevink, C. P. (2019). Customers’ Perceptions in Value and Food Safety on Customer Satisfaction and Loyalty in Restaurant Environments: Moderating Roles Of Gender And Restaurant Types. Journal of Quality Assurance in Hospitality and Tourism. 20(2): 143-161.
  6. Ertürk, M. (2018). Tüketicilerin Dışarıda Yemek Yeme Nedenleri. Gaziantep University Journal of Social Sciences. 17(3): 1203-1224Fatimah, U. Z. A. U., Boo, H. C., Sambasivan, M. Salleh, R. (2011). Foodservice Hygiene Factors-The Consumer Perspective. International Journal of Hospitality Management. 30(1): 38-45.
  7. FDA (2006). (Food and Drug Administration ) Managing Food Safety: A Regulator's Manual For Applying HACCP Principles to Risk-based Retail and Food Service Inspections and Evaluating Voluntary Food Safety Management Systems, April2006https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/managing-food-safetyregulatorsmanualapplying-haccp-principles-risk-based-retailandfoodservice. (30.04.2019).
  8. Fornell, C. ve Larcker, D. F. (1981). Evaluating Structural Equation Models With Unobservable Variables and Measurement Error. Journal of Marketing Research. 18(1): 39-50. Gastro, (2019). Gıdaların Yüzde 72’si Çöpe Gidiyor. 18.06.2019. http://www.gastrofests.com/gidalarin-yuzde-72si-cope-gidiyor/ (05.08.2019)
  9. Henson, S., Majowicz, S., Masakure, O., Sockett, P., Jones, A., Hart, R. ve Knowles, L. (2006). Consumer Assessment of the Safety of Restaurants: The role of İnspection notices and Other Information Cues. Journal of food Safety, 26(4): 275-301.
  10. Koçak, N. (2010). Yiyecek İçecek İşletmelerinde Gıda ve Personel Hijyeni. Ankara:
  11. Detay Yayıncılık. Leach, J., Mercer, H., Stew, G. ve Denyer, S. (2001). Improving Food Hygiene Standards–a Customer Focused Approach. British Food Journal. 103(4): 238-252.
  12. Liu, P., ve Lee, Y. M. (2018). An Investigation of Consumers’