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Article
Publication date: 7 August 2018

Ayman Safi Abdelhakim, Eleri Jones, Elizabeth C. Redmond, Christopher J. Griffith and Mahmoud Hewedi

The purpose of this paper is to explore the evaluation of cabin crew food safety training using the Kirkpatrick model.

1619

Abstract

Purpose

The purpose of this paper is to explore the evaluation of cabin crew food safety training using the Kirkpatrick model.

Design/methodology/approach

Using a snowballing technique, 26 cabin crew, managers, supervisors and trainers participated in in-depth, semi-structured interviews. Summative content analysis was used to evaluate the data.

Findings

In total, 26 respondents from 20 international airlines participated in the study. All respondents agreed that evaluating cabin crew food safety/hygiene issues is important in relation to in-flight food handling; for example, “Training evaluation helps in the improvement of the future training”; “We have an end of course feedback form, either done electronically or on paper and that looks at how the delegates felt the training went, if they came away learning something new, if the environment for learning was right, all sorts of things; the questionnaire is quite comprehensive”; and “Every trainee is given a feedback form to complete”. However, significant failures in food safety training and its evaluation were identified.

Research limitations/implications

The evaluation of cabin crew food safety training shows that it is ineffective in some aspects, including learning achieved and behavioural change, and these can directly impact on the implementation of food safety practices. Evaluation failures may be due to the lack of available time in relation to other cabin crew roles. Further research may consider using a larger sample size, evaluating training effectiveness using social cognition models and assessments of airline and cabin crew food safety culture.

Originality/value

This is the first study that evaluates cabin crew food safety training using the Kirkpatrick model. The findings provide an understanding of the current evaluation of cabin crew food safety training and can be used by airlines for improving and developing effective future food safety training programmes. This, in turn, may reduce the risk of passenger and crew foodborne disease.

Details

British Food Journal, vol. 120 no. 7
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 18 October 2021

Mohamed Abou-Shouk, Hesham Ezzat Gad and Ayman Abdelhakim

This study aims to explore the factors affecting customers’ attitudes to the adoption of robots in hotels and travel agencies.

1685

Abstract

Purpose

This study aims to explore the factors affecting customers’ attitudes to the adoption of robots in hotels and travel agencies.

Design/methodology/approach

Structural equation modelling was used to test the extended technology acceptance model based on data collected from 570 customers of hotels and travel agencies.

Findings

The findings revealed that hotel customers have more positive attitudes to service robots than their peers in travel agencies.

Originality/value

This research contributes to the literature on robots in tourism and responds to the call to investigate customers’ attitudes to the adoption of robots in developing countries.

探究消费者对旅游和酒店业采用机器人的态度

研究目的

本研究旨在探索影响酒店旅游服务中使用机器人消费者态度的因素

研究设计/方法/途径

基于570个酒店和旅行社消费者的数据, 运用结构方程来检测TAM延伸模型

研究发现

研究结果显示酒店消费者比旅行社消费者对服务机器人有更加积极的态度

研究原创性/价值

本研究对以发展中国家为研究背景, 关于消费者对服务机器人的态度的旅游文献做出了贡献

Details

Journal of Hospitality and Tourism Technology, vol. 12 no. 4
Type: Research Article
ISSN: 1757-9880

Keywords

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