To Establish the Model of Food Safety and Sanitation Behavior for Foodservice Employees

• Main Authors: NI, SHAO-HUA, 倪紹華
• Other Authors: KO, WEN-HWA
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/48566010269754906776

碩士 === 輔仁大學 === 餐旅管理學系碩士班 === 105 === This study aims to explore the food safety and sanitation competency, self-efficacy, overall behavioral motivation, behavioral intention, execution behavior, effect of organization environment and other relevant behavior models of foodservice employees. In this study, the sampling investigation was conducted by taking the practitioners of catering industry in Taiwan (including hotels, restaurants and catering companies) as the objects with a total of 500 copies of questionnaires issued and 431 copies of valid questionnaires collected with a valid recovery rate of 86.2%. In the personal background variable analysis section, the majority are males in terms of gender; most people are aged at 21-30; most people are from the senior high/higher vocational schools in terms of education degree; most people are hotel workers in terms of work nature; most people are non-management workers in terms of job position; and the work seniority is over 1 year to 4 years (including) mostly. It is learned from the study that significant positive correlations exist between the dimensions like food safety and sanitation competency, self-efficacy, overall behavioral motivation, behavioral intention and food safety execution behavior. According to the structural equation modeling analysis between the dimensions, the food safety and sanitation competency would have positive influence on the self-efficacy and overall behavioral motivation and affect their behavior generation; both the self-efficacy and overall behavioral motivation has positive influence on the behavioral intention and execution behavior and this model has good fitness; and the better organization environment can better strengthen the influence of self-efficacy and behavioral intention on execution behavior. According to the evaluation by the foodservice employees on the three dimensions of food safety and sanitation competency, they are ranked in the order of management knowledge application, compliance with norms, cooking and cognition of laws and regulations in terms of the food safety and sanitation competency possessed and are attitude, subjective norm and perceived behavioral control in order in terms of the current possessing degree of overall behavioral motivation. In the personal variables, those having a college degree are significantly higher than those graduating from a senior high/higher vocational school in terms of education degree in the execution behavior dimension; those working in hotels and restaurants are significantly higher than the catering workers in the function, self-efficacy, overall behavioral motivation, behavioral intention and execution behavior dimensions; and the supervisors are significantly higher than the non-supervisors in terms of the behavior intention.