The Effect of Food Service Employees' Perfectionism on Job Demand through Psychological Burnout

2020 ◽  
Vol 20 (3) ◽  
pp. 75-94
Author(s):  
Hyun-Ryoung Kim
Keyword(s):  
Food Service ◽  
Service Employees ◽  
Job Demand ◽  
Effect Of Food ◽  
Food Service Employees

Varying Influences of Motivation Factors on Employees' Likelihood To Perform Safe Food Handling Practices Because of Demographic Differences

2010 ◽  
Vol 73 (11) ◽  
pp. 2065-2071 ◽  
Author(s):  
JASON D. ELLIS ◽  
SUSAN W. ARENDT ◽  
CATHERINE H. STROHBEHN ◽  
JANELL MEYER ◽  
PAOLA PAEZ
Keyword(s):  
Food Safety ◽  
Food Service ◽  
Demographic Characteristics ◽  
Food Handling ◽  
Service Employees ◽  
Motivation Factors ◽  
Handling Practices ◽  
Safe Food ◽  
Food Service Employees ◽  
Food Handling Practices

Food safety training has been the primary avenue for ensuring food workers are performing proper food handling practices and thus, serving safe food. Yet, knowledge of safe food handling practices does not necessarily result in actual performance of these practices. This research identified participating food service employees' level of agreement with four factors of motivation (internal motivations, communication, reward-punishment, and resources) and determined if respondents with different demographic characteristics reported different motivating factors. Data were collected from 311 food service employees who did not have any supervisory responsibilities. Intrinsic motivation agreement scores were consistently the highest of all four motivational factors evaluated and did not differ across any of the demographic characteristics considered. In contrast, motivation agreement scores for communication, reward-punishment, and resources did differ based on respondents' gender, age, place of employment, job status, food service experience, completion of food handler course, or possession of a food safety certification. In general, respondents agreed that these motivation factors influenced their likelihood to perform various safe food handling procedures. This research begins to illustrate how employees' demographic characteristics influence their responses to various motivators, helping to clarify the complex situation of ensuring safe food in retail establishments. Future research into why employee willingness to perform varies more for extrinsic motivation than for intrinsic motivation could assist food service managers in structuring employee development programs and the work environment, in a manner that aids in improving external motivation (communication, reward-punishment, and resources) and capitalizing on internal motivation.

Maitre D' Apprenticeship Program

1988 ◽  
Vol 12 (2) ◽  
pp. 472-472 ◽  
Author(s):  
Thomas W. Calnan
Keyword(s):  
Associate Degree ◽  
Hospitality Industry ◽  
Service Management ◽  
Food Service ◽  
Service Employees ◽  
Course Content ◽  
Hospitality Education ◽  
College Programs ◽  
Apprenticeship Program ◽  
Food Service Employees

The hospitality industry has historically trained its own employees at the entry and supervisory level. Today, because of the growth of the hospitality industry, even with the proliferation of hospitality education programs, more non-hospitality trained personnel are entering the industry than ever before. The maitre d' apprenticeship program is designed to complement the in-house training programs of hotels and restaurants with a college curriculum leading to an associate degree and national certification in food service management. The maitre d' apprenticeship program is designed as a model for community and junior colleges to provide an alternative to fulltime college programs to meet the needs of front-of-the-house food service employees who wish to develop their basic skills and supervisory talents. The model of the maitre d' apprenticeship curriculum details the course content needed to meet the certification requirements of the International Food Service Executives Association (IFSEA).

LargeSalmonellaEnteritidis outbreak with prolonged transmission attributed to an infected food handler, Texas, 2002

2008 ◽  
Vol 137 (3) ◽  
pp. 417-427 ◽  
Author(s):  
M. E. BEATTY ◽  
G. SHEVICK ◽  
K. SHUPE-RICKSECKER ◽  
E. BANNISTER ◽  
A. TULU ◽  
...  
Keyword(s):  
Phage Type ◽  
Food Service ◽  
Epidemiological Studies ◽  
Food Handler ◽  
Food Handlers ◽  
Original Source ◽  
Service Employees ◽  
Us States ◽  
Food Service Employees ◽  
Stool Cultures

SUMMARYIn March 2002, an outbreak ofSalmonellaEnteritidis (SE) infections occurred at a convention centre in Dallas, Texas and continued for 6 weeks. We conducted epidemiological studies, obtained clinical and environmental cultures, and interviewed employees to identify risk factors for infection. From 17 March–25 April 2002, the implicated hotel kitchen catered 41 multi-day conferences attended by 9790 persons. We received 617 illness reports from residents of 46 states. Sauces or items served with sauces were implicated in three cohort studies. SE phage-type 8 was identified as the agent. Eleven food service employees, including one who prepared sauces and salsa, had stool cultures that yielded SE. Although the original source was not determined, prolonged transmission resulted in the largest food handler-associated outbreak reported to date, affecting persons from 46 US states. Transmission ended with implementation of policies to screen food handlers and exclude those whose stool cultures yielded salmonellas.

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