Title of Paper

Improving Food Safety Education in Tourism and Hospitality Programs in U.S. Colleges: Empirical Insights from Practitioners

Author Bios (50 Words for each Author)

Han Wen, Ph.D., is is an Assistant Professor in the Department of Hospitality & Tourism Management at the University of North Texas. Dr. Wen’s research interests include foodservice management, food safety and food allergy in restaurants, food safety risk communication, and hospitality education.

Bingjie “Becky” Liu-Lastres, Ph.D., is an assistant professor in the Department of Tourism, Event, and Sport Management. Her main research agenda aims to promote safe travel and to ensure the health and well-being of tourists, organizations, and other key stakeholders within the tourism and hospitality industry.

Le Bich Ngoc (Jennifer) Vo, is a graduate student majored in Hospitality & Tourism Management at the University of North Texas. Jennifer's research interests include operational issues in hospitality and tourism management and hospitality education.

Abstract (150 Words)

Food safety education is an essential component in tourism and hospitality programs in U.S. colleges. The importance of food safety has been even highlighted during times of a global pandemic. Guided by a design-thinking approach, this study interviewed 20 managers in the tourism hospitality industry. The results showed that their food safety training practices are influenced by organizational size and type. Additionally, the participants all expected that new employees with a tourism and hospitality management degree are equipped with basic food safety knowledge and awareness of the issue's significance. Lastly, this study provided theoretical and practical implications on improving food safety training in tourism and hospitality programs in U.S. colleges.

This document is currently not available here.

COinS
 

Improving Food Safety Education in Tourism and Hospitality Programs in U.S. Colleges: Empirical Insights from Practitioners

Food safety education is an essential component in tourism and hospitality programs in U.S. colleges. The importance of food safety has been even highlighted during times of a global pandemic. Guided by a design-thinking approach, this study interviewed 20 managers in the tourism hospitality industry. The results showed that their food safety training practices are influenced by organizational size and type. Additionally, the participants all expected that new employees with a tourism and hospitality management degree are equipped with basic food safety knowledge and awareness of the issue's significance. Lastly, this study provided theoretical and practical implications on improving food safety training in tourism and hospitality programs in U.S. colleges.