{"id":{"repo_id":"unlv","oai_identifier":"oai:oasis.library.unlv.edu:rtds-2397"},"canonical_url":"https://search.dev.ndltd.org/etd/unlv/oai:oasis.library.unlv.edu:rtds-2397","repository":{"repo_id":"unlv","name":"University of Nevada - Las Vegas","base_url":"https://oasis.library.unlv.edu/do/oai/"},"display":{"title":"Food safety knowledge and safe practice attitudes of employees in fine dining and quick service restaurants","abstract":"The foodservice industry has a responsibility to provide safe food to all customers. Food safety and foodborne illness (FBI) prevention, therefore, have become a primary concern in the foodservice industry. The first step in this food safety chain is employee awareness of food safety procedures to mitigate the potential of causing FBI if correct procedures are not practiced; The purpose of this study was to examine whether a difference in food safety knowledge and attitudes exists between fine dining restaurant and quick service restaurant (QSR) employees. The relationship between attitudes toward food safety and food safety knowledge was also examined for possible causal links; The results indicate that a significant difference between the two sample groups exists between food safety knowledge and attitudes regarding cooling/reheating. QSR employees in particular were deficient in food safety knowledge in the areas of cooling/reheating. Attitudes, food safety knowledge and restaurant type were causally related. The result of this study should be useful for restaurant managers or trainers who are responsible for food safety training programs.","abstract_html":"The foodservice industry has a responsibility to provide safe food to all customers. Food safety and foodborne illness (FBI) prevention, therefore, have become a primary concern in the foodservice industry. The first step in this food safety chain is employee awareness of food safety procedures to mitigate the potential of causing FBI if correct procedures are not practiced; The purpose of this study was to examine whether a difference in food safety knowledge and attitudes exists between fine dining restaurant and quick service restaurant (QSR) employees. The relationship between attitudes toward food safety and food safety knowledge was also examined for possible causal links; The results indicate that a significant difference between the two sample groups exists between food safety knowledge and attitudes regarding cooling/reheating. QSR employees in particular were deficient in food safety knowledge in the areas of cooling/reheating. Attitudes, food safety knowledge and restaurant type were causally related. The result of this study should be useful for restaurant managers or trainers who are responsible for food safety training programs.","abstract_has_math":false,"creators":["Shin, Jee Hye"],"institution":"University of Nevada, Las Vegas","degree_name":"Master of Science (MS)","degree_level":"Thesis","degree_discipline":"Hotel Administration","degree_department":null,"school":null,"contributors":["Lesley Johnson"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2002,"date_issued":"2002-01-01T08:00:00Z","date_published":"2002-01-01T08:00:00Z","updated_at":"2026-07-24T05:25:26Z","subjects":[],"languages":["English"],"rights":["IN COPYRIGHT. For more information about this rights statement, please visit http://rightsstatements.org/vocab/InC/1.0/"],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["https://oasis.library.unlv.edu/rtds/1398"],"render_values":[{"text":"https://oasis.library.unlv.edu/rtds/1398","href":"https://oasis.library.unlv.edu/rtds/1398","code":true}]}]},"links":{"outbound_url":"https://doi.org/10.25669/vqqp-xqgi","outbound_label":"DOI","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Lesley Johnson"]},{"key":"dc:creator","label":"Author","values":["Shin, Jee Hye"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:publisher","label":"Institution","values":["University of Nevada, Las Vegas"]},{"key":"dc:type","label":"Dc Type","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Hotel Administration"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science (MS)"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["English"]},{"key":"dc:rights","label":"Dc Rights","values":["IN COPYRIGHT. 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The first step in this food safety chain is employee awareness of food safety procedures to mitigate the potential of causing FBI if correct procedures are not practiced; The purpose of this study was to examine whether a difference in food safety knowledge and attitudes exists between fine dining restaurant and quick service restaurant (QSR) employees. The relationship between attitudes toward food safety and food safety knowledge was also examined for possible causal links; The results indicate that a significant difference between the two sample groups exists between food safety knowledge and attitudes regarding cooling/reheating. QSR employees in particular were deficient in food safety knowledge in the areas of cooling/reheating. Attitudes, food safety knowledge and restaurant type were causally related. The result of this study should be useful for restaurant managers or trainers who are responsible for food safety training programs."]},{"key":"dc:format","label":"Dc Format","values":["pdf"]},{"key":"dc:title","label":"Title","values":["Food safety knowledge and safe practice attitudes of employees in fine dining and quick service restaurants"]}]}],"canonical_facts":{"dc:contributor":["Lesley Johnson"],"dc:creator":["Shin, Jee Hye"],"dc:description.abstract":["The foodservice industry has a responsibility to provide safe food to all customers. Food safety and foodborne illness (FBI) prevention, therefore, have become a primary concern in the foodservice industry. The first step in this food safety chain is employee awareness of food safety procedures to mitigate the potential of causing FBI if correct procedures are not practiced; The purpose of this study was to examine whether a difference in food safety knowledge and attitudes exists between fine dining restaurant and quick service restaurant (QSR) employees. The relationship between attitudes toward food safety and food safety knowledge was also examined for possible causal links; The results indicate that a significant difference between the two sample groups exists between food safety knowledge and attitudes regarding cooling/reheating. QSR employees in particular were deficient in food safety knowledge in the areas of cooling/reheating. Attitudes, food safety knowledge and restaurant type were causally related. The result of this study should be useful for restaurant managers or trainers who are responsible for food safety training programs."],"dc:format":["pdf"],"dc:identifier":["10.25669/vqqp-xqgi","https://oasis.library.unlv.edu/rtds/1398","https://oasis.library.unlv.edu/context/rtds/article/2397/viewcontent/uc.pdf"],"dc:language":["English"],"dc:publisher":["University of Nevada, Las Vegas"],"dc:rights":["IN COPYRIGHT. For more information about this rights statement, please visit http://rightsstatements.org/vocab/InC/1.0/"],"dc:title":["Food safety knowledge and safe practice attitudes of employees in fine dining and quick service restaurants"],"dc:type":["Text"],"thesis:degree_discipline":["Hotel Administration"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["Master of Science (MS)"]},"updated_at":"2026-07-24T05:25:26Z"}