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Improving the participation of resta...

Roberts, Kevin R.

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Improving the participation of restaurant managers in food safety training.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Improving the participation of restaurant managers in food safety training./
Author:	Roberts, Kevin R.
Description:	211 p.
Notes:	Adviser: Betsy Barrett.
Contained By:	Dissertation Abstracts International69-06B.
Subject:	Business Administration, Management. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3313378
ISBN:	9780549665434

Improving the participation of restaurant managers in food safety training.
Roberts, Kevin R.

Improving the participation of restaurant managers in food safety training. - 211 p.

Adviser: Betsy Barrett.

Thesis (Ph.D.)--Kansas State University, 2008.

Using the Theory of Planned behavior, this study tested a model that examined the relationships among restaurant managers' attitude, subjective norm, and perceived behavioral control that cause them to support or not support food safety training for their employees. The purpose of this study was to investigate the antecedents that affect restaurant managers' willingness to support food safety training for their employees and determine differences among antecedents by comparing manager food safety certification status and restaurant ownership structure.

ISBN: 9780549665434Subjects--Topical Terms:

626628
Business Administration, Management.

Improving the participation of restaurant managers in food safety training.
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020 $a 9780549665434
035 $a (UMI)AAI3313378
035 $a AAI3313378
040 $a UMI $c UMI
100 1 $a Roberts, Kevin R. $3 1275847
245 1 0 $a Improving the participation of restaurant managers in food safety training.
300 $a 211 p.
500 $a Adviser: Betsy Barrett.
500 $a Source: Dissertation Abstracts International, Volume: 69-06, Section: B, page: .
502 $a Thesis (Ph.D.)--Kansas State University, 2008.
520 $a Using the Theory of Planned behavior, this study tested a model that examined the relationships among restaurant managers' attitude, subjective norm, and perceived behavioral control that cause them to support or not support food safety training for their employees. The purpose of this study was to investigate the antecedents that affect restaurant managers' willingness to support food safety training for their employees and determine differences among antecedents by comparing manager food safety certification status and restaurant ownership structure.
520 $a Based on the results of the elicitation study, a pilot test focus group, and a pilot study, an 85 question instrument, which measured eight constructs and demographic information, was developed. The instrument was administered via telephone, but response data was input using an online format. Data was entered electronically as it was collected. A total of 266 managers responded, but due to incomplete and missing data, 237 responses were usable for a response rate of 17.9%.
520 $a A multiple regression analysis explored the prediction of behavior intention based on the respondents attitudes, subjective norms, and perceived behavioral controls and found the model was significant (F=139.932, p ≤ .000). The significant independent variables in the model were the attitude mean composite score (beta = -0.106, p ≤ .038) and the subjective mean composite score (beta = 0.727, p ≤ .000). Perception of control was not significant.
520 $a Three multiple regression models were used to examine the relationships between the attitudes, subjective norms, and perceived behavioral controls as dependent variables and the factors for their indirect measures as independent variables. Of the three simple linear regression models, only two were significant. The regression of the behavioral belief factors ( ibbibei ) on attitude composite score (Hypothesis 4) (F=16.714, p ≤ .000) and the regression of normative belief factors ( inbimci ) on the subjective norm composite score (F=11.896, p ≤ .000) were significant. The regression of control beliefs ( icbippi ) on perceived behavioral control showed no significance.
520 $a Results determined that overall intention to offer food safety training to employees was high. Restaurant managers had a positive attitude about food safety, placed importance on the beliefs of individuals they consider important, and felt they were in control to offer food safety training to their employees.
520 $a Certified managers had more positive attitudes about offering food safety training and placed more emphasis on those individuals whom they considered to be important in their lives (subjective norms), but also perceived they had less control about offering food safety training to their employees. Most importantly, those managers who were certified had a higher intention to train employees than managers who did not have food safety certification. When comparing behavioral, normative, and control beliefs between chain and independent restaurant managers, only behavioral (specific attitudes) and normative beliefs (specific individuals whom they considered important) differed.
520 $a Overall, attitudes and subjective norms were the only significant predictors of behavioral intention. Therefore, if a foodservice manager has a positive attitude (they want to ensure safe food, maintain the operations reputation, and increase food safety practices of employees) and their important referents (health inspectors, customers, long term employees, supervisors) all promote food safety, they are more likely to provide food safety training for employees.
590 $a School code: 0100.
650 4 $a Business Administration, Management. $3 626628
650 4 $a Home Economics. $3 1019236
690 $a 0386
690 $a 0454
710 2 $a Kansas State University. $b Department of Hotel, Restaurant, Institution Management and Dietetics. $3 1057518
773 0 $t Dissertation Abstracts International $g 69-06B.
790 $a 0100
790 1 0 $a Barrett, Betsy, $e advisor
791 $a Ph.D.
792 $a 2008
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3313378