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
Junehee Kwon, Ph.D, RD jkwon@ksu.edu
Abstract
Many food allergic reactions occurred in restaurants indicating employee food allergy training is necessary. The hospitality industry adopts web-based training method as it is beneficial. The objective of the study is to identify the effectiveness of web-based food allergy training on knowledge, self-efficacy, and behavioral intention serving customers with food allergies. Participants will include 100 managers from independent restaurants in Kansas. A web-based training module will be developed and pilot tested. A quasi-experimental design (intervention and control groups) with a pre- and post-test will be used to assess knowledge scores. After six month, another questionnaire that assesses participants’ retention of food allergy knowledge, self-efficacy, and behavioral intention to serve customers with food allergies will be administered. Descriptive statistics, MANOVA, MANCOVA, Chi-square analyses, logistic regression, and regression will be employed for statistical analysis. Results of the proposed study will provide insights about using web-based training as future educational tool.
Keywords
Web-based training, food allergy, restaurant managers, knowledge, self-efficacy, behavior intention
The Effectiveness of Web-based Food Allergy Training among Restaurant Managers
Many food allergic reactions occurred in restaurants indicating employee food allergy training is necessary. The hospitality industry adopts web-based training method as it is beneficial. The objective of the study is to identify the effectiveness of web-based food allergy training on knowledge, self-efficacy, and behavioral intention serving customers with food allergies. Participants will include 100 managers from independent restaurants in Kansas. A web-based training module will be developed and pilot tested. A quasi-experimental design (intervention and control groups) with a pre- and post-test will be used to assess knowledge scores. After six month, another questionnaire that assesses participants’ retention of food allergy knowledge, self-efficacy, and behavioral intention to serve customers with food allergies will be administered. Descriptive statistics, MANOVA, MANCOVA, Chi-square analyses, logistic regression, and regression will be employed for statistical analysis. Results of the proposed study will provide insights about using web-based training as future educational tool.