Start Date

7-1-2011 2:30 PM

End Date

7-1-2011 3:15 PM

Track

2. Track 2 - Poster Session

Subject Area

Food Service

Faculty Member

Name: Junehee Kwon Email: jkwon@ksu.edu

Abstract

The purpose of this study is to assess beliefs of food safety training and examine relationships between attitudes, subjective norms, perceived behavior control, and behavior intention to implement food safety training at Chinese restaurants using the Theory of Planned Behavior (TpB) Model. A survey questionnaire will be developed based on TpB, literature review and an elicitation study, reviewed by an expert panel, and pilot-tested. The final questionnaire will be mailed to 500 randomly selected Chinese restaurant managers in the Midwestern U.S. Linear and logistic regression analyses and Structural Equation Modeling technique will be used to analysis the data using the SPSS for Windows Version 17.0 and Amos Version 17.0 with p<0.05. Based on the finding, recommendations will be made for food safety training strategies for Chinese restaurants.

Keywords

Food safety training, the Theory of Planned Behavior, Chinese restaurants, ethnic restaurants, behavior intention



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Jan 7th, 2:30 PM Jan 7th, 3:15 PM

Beliefs and Barriers to Food Safety Training at Chinese Restaurants

The purpose of this study is to assess beliefs of food safety training and examine relationships between attitudes, subjective norms, perceived behavior control, and behavior intention to implement food safety training at Chinese restaurants using the Theory of Planned Behavior (TpB) Model. A survey questionnaire will be developed based on TpB, literature review and an elicitation study, reviewed by an expert panel, and pilot-tested. The final questionnaire will be mailed to 500 randomly selected Chinese restaurant managers in the Midwestern U.S. Linear and logistic regression analyses and Structural Equation Modeling technique will be used to analysis the data using the SPSS for Windows Version 17.0 and Amos Version 17.0 with p<0.05. Based on the finding, recommendations will be made for food safety training strategies for Chinese restaurants.