scholarly journals Food safety management and food quality in hospitality industry during covid-19 pandemic

2021 ◽  
Vol 9 (3) ◽  
pp. 681-686 ◽  
Author(s):  
Tiurida Lily Anita ◽  
Aditya Pratomo
Keyword(s):  
Food Safety ◽  
Customer Satisfaction ◽  
Food Quality ◽  
Safety Management ◽  
Food Products ◽  
Quality Food ◽  
Analysis Technique ◽  
The Social ◽  
Quantitative Manner ◽  
Made In

During the pandemic, many hotels have lost their source of income. The sources of hotel revenue that usually come from the sales of rooms, food and beverages, or other services have suddenly disrupted. This study was conducted to examine whether the food quality and food safety that are implemented in hotels during the social distancing period can increase customer satisfaction and increase revenue from food products made in hotels. This research was conducted by conducting observations and case studies at a hotel in Jakarta. Population and samples were taken from guests who came and bought food products at this hotel since the hotel started operating again in June 2020. This research was conducted in a descriptive quantitative manner. The analysis technique, namely path analysis, was carried out to show whether the factors of food quality, food safety, customer satisfaction have a direct or indirect effect on hotel revenue from food products. The results found that food quality, food safety and customer satisfaction had a direct impact on increasing revenue at the company.

scholarly journals The Effect of Corporate Social Responsibility (CSR), Food Quality, and Perceived Value on Repurchase Intention Through Customer Satisfaction as Intervening Variables in The Pandemi Covid-19 Era (Study On "Chatime" Bubble Drink Products)

2021 ◽  
Vol 5 (1) ◽  
pp. 60-77
Author(s):  
Mohc. Velian Muhajir ◽  
Tias Andarini Indarwati
Keyword(s):  
Corporate Social Responsibility ◽  
Customer Satisfaction ◽  
Social Responsibility ◽  
Food Quality ◽  
Perceived Value ◽  
Repurchase Intention ◽  
Analysis Technique ◽  
Negative Effect ◽  
Corporate Social ◽  
Positive Effect

Bubble drink products are one of the beverage trends that have developed this year, even during the Covid 19 pandemic. One of the bubble drink brands that is in demand by the public especially teenagers in Indonesia is Chatime, in which consumers do not buy Chatime just once. The purpose of this paper is to study the effect of corporate social responsibility, food quality, customer satisfaction, on repurchase intention, through customer satisfaction. The research sampling techniques used are nonprobability sampling by judgmental sampling. This study focuses on Chatime consumers who bought Chatime products during a pandemic Covid-19. The data analysis technique is used path analysis. The results show that CSR has a negative effect on repurchase intention and customer satisfaction, food quality has a positive effect on repurchase intention and customer satisfaction, perceived value has a negative effect on repurchase intention, but has a positive effect on customer satisfaction.

scholarly journals Inocuidad en alimentos tradicionales: el queso de Poro de Balancán como un caso de estudioFood safety management in traditional food products: Balancán’s Poro cheese as a case study

2016 ◽  
Vol 25 (47) ◽  
pp. 87
Author(s):  
Mayra Díaz Ramírez ◽  
José Mariano García Garibay ◽  
Judith Jiménez Guzmán ◽  
Adriana Villanueva Carbajal
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Products ◽  
Traditional Food ◽  
Safety Management System ◽  
Critical Control Point ◽  
Haccp System

ResumenLa variabilidad de los alimentos tradicionales producidos de manera artesanal es admisible, pero su inocuidad debe garantizarse. La ejecución de Buenas Prácticas de Manufactura (BPM) es fundamental para la construcción de sistemas de gestión de la inocuidad como el Análisis de Riesgos y Puntos Críticos de Control (HACCP) e ISO-22000-Food Safety Management System. El cumplimiento de este tipo de prácticas en la producción de alimentos tradicionales en México es escaso. Tomando al queso de Poro, como ejemplo de este tipo de alimentos, el presente documento describe las condiciones y controles de su proceso de producción. Ello como el primer paso para documentar la factibilidad de implementar sistemas de gestión de la inocuidad. Esto es dado que la legislación en México permite la comercialización de este tipo de quesos si su producción cumple con controles basados en BPM.AbstractThe variability of hand-made traditional food products is admissible, but food safety must be guaranteed. The accomplishment of Good Manufacturing Practices (GMP) is essential to implement food safety management systems as the Hazard Analysis and Critical Control Point (HACCP) system and the ISO-22000-Food Safety Management System. The fulfillment of these practices in the manufacture of traditional food products in Mexico is limited so, taking Poro cheese as an example of this kind of food products, the present document is intended to describe Poro cheese’s production controls and conditions as the first step to evaluate the feasibility to implement a food safety management system, since Mexico’s regulation allows the commercialization of these kind of cheeses if their production process complies with GMP.

scholarly journals Food quality, food-borne diseases, and food safety in the Brazilian food industry

2017 ◽  
Vol 1 (1) ◽  
pp. 13-27 ◽  
Author(s):  
Maria Manuela Camino Feltes ◽  
Adriana Pavesi Arisseto-Bragotto ◽  
Jane Mara Block
Keyword(s):  
Food Safety ◽  
Food Quality ◽  
Food Industry ◽  
Quality Food ◽  
Food Borne

Companies' Opinions and Acceptance of Global Food Safety Initiative Benchmarks after Implementation

2012 ◽  
Vol 75 (9) ◽  
pp. 1660-1672 ◽  
Author(s):  
PHIL CRANDALL ◽  
ELLEN J. VAN LOO ◽  
CORLISS A. O'BRYAN ◽  
ANDY MAUROMOUSTAKOS ◽  
FRANK YIANNAS ◽  
...  
Keyword(s):  
Food Safety ◽  
Online Survey ◽  
Safety Management ◽  
Food Prices ◽  
Common Reason ◽  
Quality Food ◽  
Global Food Safety Initiative ◽  
The Impact ◽  
Safety Initiative ◽  
Global Food

International attention has been focused on minimizing costs that may unnecessarily raise food prices. One important aspect to consider is the redundant and overlapping costs of food safety audits. The Global Food Safety Initiative (GFSI) has devised benchmarked schemes based on existing international food safety standards for use as a unifying standard accepted by many retailers. The present study was conducted to evaluate the impact of the decision made by Walmart Stores (Bentonville, AR) to require their suppliers to become GFSI compliant. An online survey of 174 retail suppliers was conducted to assess food suppliers' opinions of this requirement and the benefits suppliers realized when they transitioned from their previous food safety systems. The most common reason for becoming GFSI compliant was to meet customers' requirements; thus, supplier implementation of the GFSI standards was not entirely voluntary. Other reasons given for compliance were enhancing food safety and remaining competitive. About 54% of food processing plants using GFSI benchmarked schemes followed the guidelines of Safe Quality Food 2000 and 37% followed those of the British Retail Consortium. At the supplier level, 58% followed Safe Quality Food 2000 and 31% followed the British Retail Consortium. Respondents reported that the certification process took about 10 months. The most common reason for selecting a certain GFSI benchmarked scheme was because it was widely accepted by customers (retailers). Four other common reasons were (i) the standard has a good reputation in the industry, (ii) the standard was recommended by others, (iii) the standard is most often used in the industry, and (iv) the standard was required by one of their customers. Most suppliers agreed that increased safety of their products was required to comply with GFSI benchmarked schemes. They also agreed that the GFSI required a more carefully documented food safety management system, which often required improved company food safety practices and increased employee training. Adoption of a GFSI benchmarked scheme resulted in fewer audits, i.e., one less per year. An educational opportunity exists to acquaint retailers and suppliers worldwide with the benefits of having an internationally recognized certification program such as that recognized by the GFSI.

scholarly journals IMPACT OF EXTERNAL AND INTERNAL CIRCUMSTANCES ON FOOD SAFETY MANAGEMENT

2019 ◽  
Vol 17 (Suppl.1) ◽  
pp. 386-394
Author(s):  
Antoaneta Stoyanova
Keyword(s):  
Food Safety ◽  
Food Chain ◽  
Safety Management ◽  
Food Products ◽  
Negative Consequences ◽  
Regulatory Requirements ◽  
Surrounding Environment ◽  
The Impact ◽  
A Company

PURPOSE: Preserving the health of consumers is the basis of adopted policies for food safety worldwide. The dynamic changеs in regulatory requirements and the growing number of notifications about dangerous food products sold on the market are a prerequisite for introducing appropriate measures with which participants in the food chain can ensure and demonstrate food safety. The purpose of the present study is to assess the impact of external and internal issues that form the context of food-producing companies, using approaches based on risk-based thinking featuring in ISO 22000:2018. METHODS: The goal is achieved by identifying and analyzing the impact of external and internal circumstances on the surrounding environment. This study has applied the PESTLE and FMEA methods for identifying and assessing the circumstances as elements forming the company's context and objectives related to food safety management through proven expertise. RESULTS: On the basis of the analysis, factors of the environment which can raise concerns are defined and these can be followed by a company risk-and-opportunity assessment. CONCLUSIONS: Through the assessment performed, a basis is created for achieving better results and preventing negative consequences for the development of the company.

scholarly journals Pengaruh Kualitas Makanan Dan Kewajaran Harga Terhadap Kepuasan Pelanggan Generasi Milenial Selama Masa Pandemi Covid-19

2021 ◽  
Vol 4 (1) ◽  
pp. 9
Author(s):  
Nonot Yuliantoro ◽  
Erinna Gracia ◽  
Jessica Novia
Keyword(s):  
Customer Satisfaction ◽  
Food Quality ◽  
Millennial Generation ◽  
Descriptive Analysis ◽  
Sampling Technique ◽  
Test Reliability ◽  
Survey Method ◽  
Price Fairness ◽  
Analysis Technique ◽  
Effect Of Food

<p class="Normal1" align="center"><em>Abstract</em></p><p class="Normal1"> </p><p class="Normal1"><em>The purpose of this study was to analyze and examine the effect of food quality and the fairness of the XYZ restaurant prices in Alam Sutera on the customer satisfaction of the millennial generation. This research is a quantitative study using a survey method. In this study, the population is the millennial generation who live in the Tangerang and Jakarta area with a vulnerable age of 18-38 years as customers at XYZ Alam Sutera Restaurant. The sample was taken randomly as many as 200 respondents with the online purposive sampling technique. Data collection was carried out during the COVID-19 pandemic using a Likert scale 1-5 instrument. The data analysis technique used instrument test, descriptive analysis, hypothesis testing using validity test, reliability test, determination coefficient test, T test and F test as well as multiple linear regression, classical assumption test. The data obtained were analyzed through the SPSS version 25.0 program. The results of this study indicate that food quality has a significant positive effect on customer satisfaction. A significant positive relationship also exists in price reasonableness and customer satisfaction.</em></p><p class="Normal1"><em> </em></p><p class="Normal1"><em>Keywords: Food Quality, Price Fairness, Customer Satisfaction, Millennial Generation</em>.</p>

Decision of Suppliers and Consumers of Credence Good in Quality Food Markets

2016 ◽  
Vol 1 (2) ◽  
pp. 49-62
Author(s):  
Manoj Kumar
Keyword(s):  
Food Quality ◽  
Food Products ◽  
Reference Scenario ◽  
Credence Goods ◽  
Food Markets ◽  
The Third ◽  
Quality Food ◽  
Limited Effectiveness ◽  
Different Levels

Most food products can be classified as “credence” goods and regulations exist to provide consumers with a substitute for the lacking information and trust. The paper presents an analysis of the decisions of suppliers and consumers about “credence” good in three institutional scenarios, which reflect different levels of credibility of the regulation. The first scenario is a reference scenario in which the regulation is fully credible. In the second case considered there is no regulation, or, if there is, it is totally ineffective. In the third scenario a regulation only partially credible provides consumers with an imperfect substitute for the information and trust they lack. The last section of the paper discusses the possible implications of the results reached in explaining the limited effectiveness of many regulations concerning food quality.

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