Food safety management and food quality in hospitality industry during covid-19 pandemic

Anita, Tiurida Lily; Pratomo, Aditya

doi:10.5267/j.uscm.2021.5.001

Cited by 5 publications

(3 citation statements)

References 1 publication

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“…In contrast to the qualitative research methods used in the work of Kumar and Kumar Singh (8 expert interviews) [39], the presented study is based on the results of a structured telephone interview and an online interview of 204 food supply chain business representatives from Russia, Azerbaijan and Ukraine. The study of food safety and food quality management during the COVID-19 pandemic presented by Anita and Pratomo [40] is very interesting in terms of methodology. However, in contrast to this article, the study of the predecessors offered a narrower approach, considering food safety within a single industry-the hospitality industry.…”

Section: Discussionmentioning

confidence: 99%

Assessing the Food Safety and Quality Assurance System during the COVID-19 Pandemic

Wang

2022

Sustainability

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This study aims to develop and test a methodological approach to assess the system of food quality and safety in the COVID-19 pandemic. To achieve the study objectives, a multi-country research project was implemented with 425 enterprises from Russia, Azerbaijan, Ukraine, and Belarus. The application of the developed methodological approach resulted in comparable assessments of the various criteria of the food safety and quality assurance system in supply chains. This makes it possible to implement continuous monitoring of the state of the food safety and quality assurance system in the enterprises. In addition, the study identified critical weaknesses in the safety system, including a very low level of assessment by enterprises of the impact of WHO advisory protocols. This greatly increases the risks associated with food safety in the COVID-19 pandemic. Urgent action is required to increase the confidence of food supply chain actors in WHO recommendations and national food safety and quality protocols. The conducted assessments showed that a significant proportion of enterprises did not implement a food safety system. One out of five of the respondents claimed to have implemented safety systems at an enterprise in accordance with the standards recognized by the Global Food Safety Initiative. Only 2% declared the introduction of HACCP at an enterprise, which is logical given the high mistrust of WHO recommendations. The proposed approach can be used in the real sector of the economy to monitor the food safety and quality assurance system in the supply chain at the regional, sectoral and national levels.

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Section: Discussionmentioning

confidence: 99%

Assessing the Food Safety and Quality Assurance System during the COVID-19 Pandemic

Wang

2022

Sustainability

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“…These results confirm that customers have knowledge of food quality that aids in enhancing their health status and well-being. The selection and consumption of nutritious and safe foods allow the body to meet its nutritional needs (Ali, et al, 2020), maintain the required weight (Eze, et al, 2017), and have a direct effect on customers satisfaction (Anita & Pratomo, 2021). Likewise, the respondents were undecided (39.3%) on their capability to read and interpret menu language while selecting food items, with a mean of 3.60 and a standard deviation of (0.491), implying that these customers could not interpret the terms and language used in the menu.…”

Section: Influence Of Nutrition Knowledge On Menu Choice Decisionsmentioning

confidence: 99%

Assessing The Effect of Nutritional Knowledge on Menu Choice Decisions among Customers in Star-Rated Hotels in Nakuru County, Kenya

Limo,

Sempele,

Barsulai

2023

IJARBSS

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Menus occupy a significant position in hotel business as they purpose to navigate customers to achieve satisfaction and exceed expectations in their food choices. Eating out has become an integral part of our modern society, and diners want to make informed choices for developing healthy eating habits that allow the body to meet its dietary needs and maintain the required weight. The main objective of this study was to assess the influence of nutritional knowledge on menu choice decisions amongst customers in star-rated hotels in Nakuru County, Kenya. The Food Choice Process Model and Theory of Planned Behaviour informed the study. The study employed an exploratory research design with a closed-ended questionnaire to collect data, which was analyzed using the Statistical Package for Social Sciences (SPSS) version 26.0, and hypothesis tested at p≤0.05. The study findings show that the knowledge explained 27.9% of the variation in customer menu choice decisions. Nutritional knowledge (β1=0.608, p=0.000) positively and significantly influenced consumer menu choice. The study concluded that customers understanding of menu information depend on their knowledge to choose and consume foods that meet their nutritional needs. The study recommends that hotels provide in-menu nutrition information to guide customers toward healthy meal choices.

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“…(3) Some consumer trends that appear to be a response to limits and restrictions may be observed for a longer period of time. Therefore those restaurant owners who want to successfully go through the stage of adaptation to the new reality will have to focus, in the short term, on actions designed to identify their customers' needs and expectations anew and tailor their business models and offer accordingly (Anita and Pratomo, 2021;Chitrakar et al, 2021;Galanakis, 2020;Gilbert-Wood et al, 2021;Kumar and Kumar Singh, 2021).…”

Section: Final Conclusionmentioning

confidence: 99%

Determinants for food service market segmentation and contemporary consumers’ behaviours amid the Covid-19 pandemic

Chowaniec

Sikora²

2022

BFJ

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PurposeThis study aims to draw attention to consumers' behaviours which are changing on account of the COVID-19 pandemic, provide an understanding of the factors influencing these behaviours and emphasise their importance in building contemporary business models for the restaurant industry. The article is a case study of the Polish restaurant sector based on a comparison with the worldwide literature.Design/methodology/approachA study of the current literature on the subject pertaining to the issues discussed, an analysis of them, mainly by examining trade reports, with a special focus on the following databases (BDL GUS, CBOS, IGGP PKD) and foreign references, as well as Internet sources, using the systematic (structured) literature review (SLR) method. The authors searched the databases between May 2020 and May 2022, paying attention to the following keywords: COVID-19, consumer behaviours, food services, market segmentation, Poland.FindingsThe analysis allowed the authors to identify the most important factors influencing consumer behaviour under the influence of the COVID-19 pandemic. This in turn enabled them to verify a hypothesis concerning the significant impact of the COVID-19 pandemic on consumers’ behaviours on the food service market. Results from an analysis of trade reports and from a literature review confirm the hypothesis proposed, leading to the conclusion that the contemporary reality in Poland currently requires businesses to continuously monitor consumers’ behaviours in a turbulent and uncertain environment.Research limitations/implicationsThe systematic identification of changes taking place in consumers’ behaviours will make it possible to adapt a portfolio of services to changes observed in this regard.Practical implicationsThe analysis conducted by the authors in 2021 to examine trends in consumer behaviours proved that changes affecting their thinking were undoubtedly accelerated by the pandemic of a contagious disease – COVID-19.Originality/valueSome consumer trends that appear to be a response to limits and restrictions may be observed for a longer period of time. Therefore, those restaurant owners who want to successfully go through the stage of adaptation to the new reality will have to focus, in the short term, on actions designed to identify their customers’ needs and expectations anew and tailor their business models and offer accordingly.

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Food safety management and food quality in hospitality industry during covid-19 pandemic

Cited by 5 publications

References 1 publication

Assessing the Food Safety and Quality Assurance System during the COVID-19 Pandemic

Assessing the Food Safety and Quality Assurance System during the COVID-19 Pandemic

Assessing The Effect of Nutritional Knowledge on Menu Choice Decisions among Customers in Star-Rated Hotels in Nakuru County, Kenya

Determinants for food service market segmentation and contemporary consumers’ behaviours amid the Covid-19 pandemic

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