A Study on Foodservice Employee’s Cognition, Attitude, and Behavior Toward Food Safety.

• Main Authors: SHIH, YAN-JIE, 施彦緁
• Other Authors: HSU, SHU-LI
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/73368904610258849427

碩士 === 靜宜大學 === 觀光事業學系 === 105 === The study was aimed to investigate the relationships among foodservice employee’s cognition, attitude, and behavior toward food safety. A total of four hundred and eleven valid convenient samples were collected and analyzed by the study via descriptive statistics, independent t-test, one-way ANOVA, Scheffé post hoc comparison, Pearson's correlation analysis, and multiple liner regression analysis. The study results indicates that: (1) Most of the foodservice employees’ socio-demographic background were men(84.4%), 31-40 years old(48.7%), high school (46.5%) or college (38.0%) educated, married status and have child(50.1%), the most average monthly income is more than 50,001 (48.4%) , more than 15 years (45.7%) job experience, and mostly working on independent restaurants (38.7%); (2) Foodservice employees’ socio-demographic background had significant influences on their food safety cognition, food safety attitude, and food safety behavior; and (3) There were significant relationships among foodservice employees’ food safety cognition, food safety attitude, and food safety behavior.