Assuring Good Food Handling Practices in Hospitality, Financial Costs and Employees’ Attitudes: A Case Study from Serbia

Abstract

generally high level of satisfaction with their work environment and work conditions and a moderate interest in education and training related to food safety. However, although a HACCP system was documented, the documentation was not systematized and verification of the system was not conducted as planned. Finally, there was no budget defined for food safety related issues such as education and training and external consultations. It is argued that financial costs of food safety, especially those related to education and training, should not be a cause for concern for hotel managers, since evidence from this research suggests they are not significantly impacting the overall food and beverage expenses.