Food Safety Risk Management System in Three Star Hotels: Barriers, Benefits and Motivations of Application
| المصدر: | المجلة الدولية للتراث والسياحة والضيافة |
|---|---|
| الناشر: | جامعة الفيوم - كلية السياحة والفنادق |
| المؤلف الرئيسي: | Adam, Safwat M. E. (Author) |
| مؤلفين آخرين: | Morsy, Mohammed A. (Co-Author), Said, El Hussein Moawad (Co-Author) |
| المجلد/العدد: | مج10, ع2 |
| محكمة: | نعم |
| الدولة: |
مصر |
| التاريخ الميلادي: |
2016
|
| الشهر: | سبتمبر |
| الصفحات: | 202 - 212 |
| ISSN: |
2636-4115 |
| رقم MD: | 979236 |
| نوع المحتوى: | بحوث ومقالات |
| اللغة: | الإنجليزية |
| قواعد المعلومات: | HumanIndex |
| مواضيع: | |
| كلمات المؤلف المفتاحية: |
Motivations | FSRM | Market Share | Food Safety | Risk Management
|
| رابط المحتوى: |
الناشر لهذه المادة لم يسمح بإتاحتها. |
| المستخلص: |
Food safety risk management (FSRM) is a system recognized as a worldwide guideline for controlling food borne safety hazards. Nevertheless, the availability of a diagnostic instrument to assess the performance and effectiveness of the FSRM is rather restricted. The aims of this research were to determine barriers, benefits and motivations of the applying food safety risk management systems and measure the effectiveness of FSMS in three star hotels in Luxor and Aswan by using questionnaire instrument. Two hundred fifty questionnaires were distributed to the head of department and supervisor in three star hotels in Luxor and Aswan, two hundred thirty were fully completed and returned, the questionnaires elicited information on the concept of FSRM and barriers hindering implementation the FSRM and factors that motivate three star hotels to implementation of FSRMS the results revealed that the respondents had not a sufficient awareness about FSRM, while just less of ten percent of the respondents were aware of FSRM concept and the study also indicated that the main barriers for implementation FSRM in three star hotels in Luxor and Aswan included; the lack of a high skilled team, lack of training and qualification of manpower, resignation of some workers, giving priority to profit compared to the healthy side by management, implementation of the program may require a costly devices ,very complex and expensive system needs a long time to implement, the study also showed that the main goals and motivation for the implementation of FSRMS were, lack of customer complaints, enhancing the hotel's reputation, improving employee performance, reducing the cost of production in the hotel, increasing market share, it is a competitive advantage for hotel. The study recommends that Should established an independent department in hotels for food safety risks management the heads of department and supervisor in three star hotels in Luxor and Aswan should be adequately aware of FSRM concept, benefits. |
|---|---|
| ISSN: |
2636-4115 |
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