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K-State Research Exchange >
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Hospitality Management and Dietetics >
Please use this identifier to cite or link to this item:
http://hdl.handle.net/2097/1916
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| Title: | Using the theory of planned behavior to elicit restaurant employee beliefs about food safety: Using surveys versus focus groups |
| Authors: | Pilling, Valerie K.
Brannon, Laura A.
Roberts, Kevin R.
Shanklin, Carol W.
Howells, Amber D. |
| Publication Date: | 2009 |
| Type: | Article (author version) |
| Journal: | Journal of foodservice business research |
| Volume: | 12 |
| Issue: | 2 |
| Starting Page: | 180 |
| Ending Page: | 197 |
| Permissions: | This is an electronic version of an article published in York, V. K., Brannon, L. A., Roberts, K. R., Shanklin, C. W., & Howells, A. D. (2009).
Using the theory of planned behavior to elicit restaurant employee beliefs about food safety: Using surveys versus focus groups. Journal of Foodservice Business Research, 12(2), 180-197.
Journal of Foodservice Business Research is available online at:
http://www.informaworld.com/smpp/ with the open URL of your article. |
| Keywords: | Food safety
Handwashing
Thermometers
Cross contamination
Theory of planned behavior
Focus groups
Surveys
Attitudes
Perceived control
Subjective norms |
| Abstract: | Within the framework of the Theory of Planned Behavior (Ajzen, 1991), this study compared the relative usefulness of utilizing a focus group or survey methodology when eliciting restaurant employees’ beliefs about performing three important food safety behaviors (handwashing, using thermometers, and cleaning and sanitizing work surfaces). Restaurant employees completed both a survey and focus group interview assessing their beliefs about food safety. Results obtained through surveys were observed to be comparable to focus groups, suggesting researchers employ the less expensive and less time-consuming survey methodology. The strengths and weaknesses of each method are discussed. Specific salient beliefs (e.g., advantages, barriers, etc.) about the behaviors offer implications for workplace food safety interventions and training. |
| URI: | http://hdl.handle.net/2097/1916 |
| Appears in Collections: | Hospitality Management and Dietetics
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