Food Service Employee Satisfaction and Motivation and the Relationship with Learning Food Safety

Autor:	Miriam Tcheng, John M. Antun, Hea-Ran Lee Ashraf, John Salazar
Rok vydání:	2005
Předmět:	business.industry education digestive oral and skin physiology Applied psychology Employee motivation Hazard analysis Food safety Test (assessment) Organizational behavior Critical control point Job satisfaction Food service Psychology business Social psychology Food Science
Zdroj:	Journal of Culinary Science & Technology. 4:93-108
ISSN:	1542-8044 1542-8052
DOI:	10.1300/j385v04n02_07
Popis:	Employee food safety training is conducted to reduce food borne illnesses. This is particularly important with culinary employees. However, training alone cannot reduce the propensity for employees to produce non-contaminated foods. According to researchers, organizational behavior contributes to the reduction of food borne illness occurrences because it can help understand and improve the performance of employees. This study investigated the influence of the work environment and employee motivation on HACCP (Hazard Analysis Critical Control Points) based food safety training. Specifically, it explored if university food service employee satisfaction and self-perceived motivation are antecedents to the learning acquired during training. The results indicated that two components of employee satisfaction and training satisfaction predicted food safety post-training test scores of employees.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0c89de6d5ec3e5d94f4b78152b625893 https://doi.org/10.1300/j385v04n02_07 Zobrazit plný text záznamu