Hand hygiene product use by food employees in casual dining and quick-service restaurants

Manuel, Clyde S.; Robbins, Greg; Slater, Jason; Walker, Diane K.; Parker, Albert E.; Arbogast, James W.

doi:10.1016/j.jfp.2022.10.003

Cited by 2 publications

(4 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Yasami et al (2022) found four factors crucial to ensuring restaurant environmental hygiene: waitstaff’s appearance and personal hygiene, restaurant cleanliness, toilet hygiene and food safety information cues. In a similar context, Manuel et al (2023) found food employees using soap more often than hand sanitizer. Furthermore, casual dining restaurants and quick service restaurants had comparable hand hygiene rates (Manuel et al , 2023; Bouranta et al , 2019).…”

Section: Literature Reviewmentioning

confidence: 95%

“…In a similar context, Manuel et al (2023) found food employees using soap more often than hand sanitizer. Furthermore, casual dining restaurants and quick service restaurants had comparable hand hygiene rates (Manuel et al , 2023; Bouranta et al , 2019).…”

Section: Literature Reviewmentioning

confidence: 95%

“…2.1.4 Staff safety. Manuel et al (2023) found workers' hygiene is a prominent component of ensuring restaurants' overall hygiene. Similarly, the new normal has stressed providing a good environment to restaurant staff while ensuring they are aware of and maintain personal hygiene (Kramer et al, 2023).…”

Section: Modelling Enablers Of Business Continuitymentioning

confidence: 99%

“…2.1.5 Hygiene practices. COVID-19 has forced restaurants to ensure that the restaurant manager, chef and supporting staff adhere to established best practices to maintain environmental hygiene and sanitation (Manuel et al, 2023;Yasami et al, 2022;Silva et al, 2022;Bouranta et al, 2019). Yasami et al (2022) found four factors crucial to ensuring restaurant environmental hygiene: waitstaff's appearance and personal hygiene, restaurant cleanliness, toilet hygiene and food safety information cues.…”

Section: Modelling Enablers Of Business Continuitymentioning

confidence: 99%

See 3 more Smart Citations

Modelling enablers of business continuity for casual dining restaurants in post-COVID-19 era: an ISM and MICMAC perspective

Mandal,

Dubey,

Basu

et al. 2024

IJQSS

View full text Add to dashboard Cite

Purpose While the COVID-19 pandemic has given many firms the importance of business continuity, restaurants have yet to realize the essential enablers. In this regard, the study explored the potential enablers that can help firms attain business continuity in the post-COVID-19 era for casual dining restaurants. Design/methodology/approach This study used an extensive literature review and further supported 28 restaurant managers with an average experience of 8.5 years to identify the potential enablers for ensuring business continuity for casual dining restaurants. Subsequently, this study used the interpretive structural modelling coupled with Matrice d'Impacts Croisés Multiplication Appliquée à un Classement (MICMAC) analysis to understand the context-specific inter-relationships as a hierarchical structural model. Findings Findings suggest that financial capability forms the key driver for other enablers in the hierarchy of business continuity for casual dining restaurants. Furthermore, manpower (local and outstation) are the second-level drivers of restaurant process control, digital presence, online reviews and feedback management, scalability, food quality, food delivery management, employee safety and hygiene. The third-level factors further help restaurants to achieve the dynamic capability required to provide customer value and ensure business continuity. Originality/value The study is the foremost to explore a business continuity framework in the new normal for casual dining restaurants in the country. Furthermore, several contextual inter-relationships exhibiting the hierarchy are also established for the business continuity of restaurants in the new normal.

show abstract