Using the Theory of Planned Behavior to Elicit Restaurant Employee Beliefs about Food Safety: Using Surveys Versus Focus Groups

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dc.contributor.author York, Valerie K.
dc.contributor.author Brannon, Laura A.
dc.contributor.author Roberts, Kevin R.
dc.contributor.author Shanklin, Carol W.
dc.contributor.author Howells, Amber D.
dc.date.accessioned 2010-09-07T20:35:57Z
dc.date.available 2010-09-07T20:35:57Z
dc.date.issued 2010-09-07T20:35:57Z
dc.identifier.uri http://hdl.handle.net/2097/4855
dc.description.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. en_US
dc.relation.uri http://www.informaworld.com/openurl?genre=article&issn=1537-8020 &volume=12&issue=2&spage=180 en_US
dc.rights 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 with the open URL of your article, which would be the following address; http://www.informaworld.com/openurl?genre=article&issn=1537-8020 &volume=12&issue=2&spage=180. en_US
dc.subject Food safety en_US
dc.subject Handwashing en_US
dc.subject Tthermometers en_US
dc.subject Cross-contamination, en_US
dc.subject Theory of planned behavior en_US
dc.subject Focus groups en_US
dc.subject Surveys en_US
dc.subject Attitudes en_US
dc.subject Perceived control en_US
dc.subject Subjective norms en_US
dc.title Using the Theory of Planned Behavior to Elicit Restaurant Employee Beliefs about Food Safety: Using Surveys Versus Focus Groups en_US
dc.type Article (author version) en_US
dc.date.published 2009 en_US
dc.citation.doi DOI:10.1080/15378020902910777 en_US
dc.citation.epage 197 en_US
dc.citation.issue 2 en_US
dc.citation.jtitle Journal of Foodservice Business Research en_US
dc.citation.spage 180 en_US
dc.citation.volume 12 en_US
dc.contributor.authoreid lbrannon en_US
dc.contributor.authoreid kevrob en_US
dc.contributor.authoreid shanklin en_US
dc.contributor.authoreid geist78 en_US


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