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1 – 10 of over 10000
Article
Publication date: 4 March 2022

Yang Zhang, Xiao-Hui Xu, Timothy J. Lee and Zhi-Xuan Li

Examining the influence of ethnic food tourists' perception of hygiene on their attitudinal loyalty formation is the purpose of this study. Specifically, How to…

Abstract

Purpose

Examining the influence of ethnic food tourists' perception of hygiene on their attitudinal loyalty formation is the purpose of this study. Specifically, How to demonstrate touristsʼ perception of ethnic food hygiene is the key question, and moreover, the study also investigates whether and how the stages of attitudinal loyalty in this study, which are perceived authenticity, positive emotion, and perceived value, are illustrated in this mechanism and are affected by tourist perceptions of hygiene?

Design/methodology/approach

By engaging in the critical debate around the topic of hygiene perception, this study explores the influence of this factor on tourist's attitudinal loyalty, including the cognitive, affective and conative aspects, to ethnic food through the adoption of perceived authenticity, positive emotion and perceived value. A survey was conducted at the Xijiang Miao Village, a very popular ethnic tourism destination in China.

Findings

This study reveals that ethnic food tourists' perceptions of hygiene have five dimensions. One of these plays a direct predictor role in developing effective conative loyalty (perceived value). Tourists' perceptions of authenticity and positive emotion representing cognitive and affective loyalty are confirmed in their direct effect on conative loyalty as well. The five dimensions of perceptions of hygiene identified have varying degrees of influence on the three stages of attitudinal loyalty.

Originality/value

The unique contribution of this study lies in two points: (1) it has discovered the way that tourists' perceptions of the hygienic preparation of ethnic food in the ethnic destination is constructed, and (2) it investigated the relationship between tourists' perceptions of hygiene and the three stages of attitudinal loyalty.

Details

British Food Journal, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 16 August 2021

Firdaus Basbeth, Roselina Ahmad Saufi and Khaeruddin Bin Sudharmin

Assessing the impact of hygiene factors on faculty motivation and satisfaction in online teaching will advance the literature. It will especially demystify that both…

Abstract

Purpose

Assessing the impact of hygiene factors on faculty motivation and satisfaction in online teaching will advance the literature. It will especially demystify that both factors (hygiene factors and motivator) can cause job satisfaction in online education. The purpose of this paper is to firstly determine the level of faculty motivation and satisfaction in online teaching. Secondly, this study analyses the extent to which hygiene factors affect motivation and faculty satisfaction with online teaching.

Design/methodology/approach

The population of this study consists of university faculty in Indonesia and Malaysia. The sample is randomly chosen in 50 higher education institutions in Indonesia and Malaysia. The sample size is 206. The participants completed a survey, including perceived student engagement, institutional support, motivation, faculty satisfaction and demographical questions. To test the model, PLS-SEM was used using SmartPLS3 software. The hygiene factors construct was operationalized as a second-order construct consisting of first-order construct: student engagement and institutional support.

Findings

There were no statistically significant differences concerning institutional support and motivation by country of residence. However, there were significant differences in student engagement and faculty satisfaction by country residence. Concerning satisfaction and motivation, the most satisfied and motivated was the faculty member in Indonesia. Hygiene factors were found as the antecedent to faculty motivation and faculty motivation multiplying hygiene factors' effect on job satisfaction. The results showed that student engagement has the highest impact on faculty satisfaction, followed by motivation. Work motivation mediates the relationship between hygiene factors and faculty satisfaction.

Research limitations/implications

This study has limitations; firstly, causal inferences are not warranted as the data is cross-sectional. However, a future direction is to analyse the causal relationship between the hygiene factors, and motivation factors on faculty satisfaction using a formative first-order construct through a longitudinal study. Secondly, the results’ generalizability is another limitation of this study because the sample comprised only Indonesia and Malaysia faculty across 51 higher education institution in big cities in the island of Java in Indonesia and Malaysia peninsular only; however, the factors determined in this study represent the job-related aspects taken from the literature and the researchers’ experiences; other parts influence faculty satisfaction with online teaching. Therefore, identifying other elements is a future path.

Practical implications

When managers aim at increasing faculty satisfaction, the priority should be given to improve the performance of indicators with the highest effect but a relatively low in performance. All of this implies that higher education institution first needs to find ways to increase motivation by rewarding faculty in many forms, and improve the quality of instruction. Secondly, implementing policies and make some decisions that require an investment such as providing a learning management system.

Social implications

Indonesia and Malaysia higher education institutions may ameliorate faculty satisfaction with online teaching in several ways. Firstly, before the online course begins, higher education institutions should attempt to have faculty believe teaching online is worthwhile and understand the institution itself also believes it is significant. Administer training for faculty, especially regarding increasing connections with and between students, gives faculty the time needed to design an online course and provide faculty with a course management system with multiple capabilities. Secondly, during the online course, higher education institutions should support technical issues and try to have faculty believe they have an accommodating work schedule and independence with the online course.

Originality/value

This research firstly contributes to the literature by establishing the relationship between hygiene factors and motivation, and hygiene factors and satisfaction, which did not exist according to the two-factor theory in the past. Secondly, the authors provide evidence of motivation constructs as a mediating variable. Thirdly, this study broadens the literature scope by including faculty in two countries (Indonesia and Malaysia). It includes faculty from 51 higher education systems (e.g. public and private four-year universities), incudes graduate school in seven big cities in two countries, Indonesia and Malaysia.

Details

Quality Assurance in Education, vol. 29 no. 4
Type: Research Article
ISSN: 0968-4883

Keywords

Article
Publication date: 1 May 2001

Jeremy Leach, Heather Mercer, Graham Stew and Stephen Denyer

The notion of consumer sovereignty is not a new concept. However to effectively use it as a tool to improve food hygiene standards, proprietors of eating‐places must know…

3250

Abstract

The notion of consumer sovereignty is not a new concept. However to effectively use it as a tool to improve food hygiene standards, proprietors of eating‐places must know what customers look for to assess those standards. It is also important that customers demonstrate their unwillingness to buy from unhygienic premises. This article summarises research, using the “Delphi Technique”, backed up by semi‐structured interviews which has established a body of new knowledge about the subject. Conclusions are drawn about the relevance of food hygiene standards to running an effective business and the need for a public education campaign. The results also challenge current views about the importance of food hygiene standards to customers.

Details

British Food Journal, vol. 103 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

Open Access
Article
Publication date: 4 September 2017

Olivia M. Wall and Maura P. Smiddy

Hand hygiene is the single most important intervention to reduce the risk of acquiring infection. All healthcare workers and healthcare students have a responsibility to…

4628

Abstract

Purpose

Hand hygiene is the single most important intervention to reduce the risk of acquiring infection. All healthcare workers and healthcare students have a responsibility to prevent transmission of infection. The purpose of this study is to investigate students’ attitudes to hand hygiene following university-based education and practice placement. Students attended a lecture, completed an e-learning module, participated in a practical session using a ultra-violet light hand inspection cabinet and engaged in clinical placement.

Design/methodology/approach

In all, 64 students participated in a multimodal hand hygiene education programme before clinical placement, with each student completing an in-class questionnaire after placement. Data were analysed using descriptive and comparative statistics. Students rated educational methods that had most influence on them. Their preference was for a practical hand hygiene education session. Students were also influenced by the therapist they were on placement with. They were least influenced by the didactic college presentation.

Findings

This study highlights that students may be influenced by different methods of education at different stages in their course and that placement may be an important influencing factor in the earlier years of occupational therapy education.

Research limitations/implications

This study highlights the importance of the availability of a multimodal educational approach and clinical placement to promote increased compliance with hand hygiene amongst students.

Practical implications

University healthcare course curricula should include multimodal approaches to the education of hand hygiene. While hand hygiene e-learning modules are beneficial, they should be used in conjunction with a multimodal educational strategy that incorporates practical elements. The influence of the therapist on a students’ behaviour should be utilised to improve both student and professionals hand hygiene adherence.

Originality/value

Original piece of work that is not widely discussed in Occupational Therapy literature.

Details

Irish Journal of Occupational Therapy, vol. 45 no. 2
Type: Research Article
ISSN: 2398-8819

Keywords

Article
Publication date: 8 February 2008

Denise Worsfold and Philip Mark Worsfold

The purpose of this paper is to determine the utility to consumers of hygiene disclosure schemes for eating places.

1171

Abstract

Purpose

The purpose of this paper is to determine the utility to consumers of hygiene disclosure schemes for eating places.

Design/methodology/approach

A sample of hygiene disclosure schemes operated by local authorities in the UK was examined for features that might be expected to influence consumer awareness and behaviour.

Findings

The survey revealed that schemes differed in the interpretation of scores, the extent of information disclosed, the communication channels used to disclose information and the amount of publicity provided for businesses and the public. The majority of schemes provide certificates which businesses are encouraged to display prominently. Hygiene inspection information is posted on the web sites of all the local authorities.

Research limitations/implications

The number of schemes in this study was limited. A comprehensive evaluation of the current UK “Scores on Doors” schemes will have to take into account a large number of schemes with a very large number of variables, making its feasibility questionable.

Practical implications

The “Scores on Doors” schemes will only be successful if the public are fully aware of them and the schemes are well respected. They will have to be well publicised, to operate in an open, transparent manner and be consistent and fair. This study shows that, although the schemes have some features in common, there is considerable lack of consistency, particularly in the representation of scores as symbols.

Originality/value

Published evaluations of hygiene disclosure schemes relate to schemes operating outside the UK. This study examines some of the features of current UK schemes that will require consideration if a consistent nation‐wide scheme is to be developed.

Details

Nutrition & Food Science, vol. 38 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 13 March 2017

Ismail Hussein Amzat, Yahya Don, Sofian Omar Fauzee, Fauzi Hussin and Arumugam Raman

In a world in which successful learning is believed to rest on the methods of teaching and the performance of students is determined by teacher quality, it is clear that…

2392

Abstract

Purpose

In a world in which successful learning is believed to rest on the methods of teaching and the performance of students is determined by teacher quality, it is clear that teachers are the backbone of student learning attainments. In such a scenario, teacher development, welfare, motivation, and satisfaction are crucial for better teaching performance. Therefore, the purpose of this paper is to determine the motivator and hygiene factors among excellent teachers in Malaysia and to explore factors that lead to satisfaction and cause dissatisfaction among excellent teachers in Malaysia.

Design/methodology/approach

This study uses quantitative design to determine the motivator and hygiene factors among excellent teachers. For the sample size, 306 excellent teachers participated in this study and data were analysed using principle component analysis and confirmatory factor analysis to determine the dominant factor among Herzberg’s motivator and hygiene factors.

Findings

From the findings, the results showed that the satisfaction of excellent teachers was low in terms of “personal growth” (motivator) and “supervision” (hygiene). The paper concludes by calling upon the Malaysian Ministry of Education (MoE) to consider both motivator and hygiene factors, and what causes satisfaction and dissatisfaction among excellent teachers.

Research limitations/implications

This study has some limitations to be considered, especially in terms of sample size. The low number of excellent teachers participating in this study is due to the scarcity of face-to-face data collection, in that an online survey was deemed to be the only means to reach the excellent teachers. This is due to the lack of a list of excellent teachers in some state districts, making it difficult to determine those schools which have excellent teachers. In addition, it is also due to logistical and geographical difficulties in reaching certain schools and meeting the excellent teachers. In recognition of such difficulties in undertaking research on excellent teachers in Malaysia, the researchers in this study urge the Malaysian MoE, as well as state districts and regional offices, to update the profile of excellent teachers by creating records and a list of all excellent teachers in Malaysia to facilitate future research. In this scenario, the findings of this study should be used with caution and not be generalized to other contexts, schools, regions, or states.

Practical implications

To be fully cognizant about the excellent teachers’ scheme was introduced to uplift the standard of teaching in Malaysia, and the recipients of this scheme or status (excellent) are considered to be the “cream of the crop” in the teaching profession in Malaysia and for non-excellent teachers to emulate, it is vital to look into their well-being as well as their growth. With the results of this study, the authors can say that the implications for practice touch many aspects of the professional and personal development of Malaysian excellent teachers. Specifically, it is imperative that the factors that intrinsically and extrinsically motivate excellent teachers in Malaysia and the causes of dissatisfaction are identified. In addition, the implications also place emphasis on paving ways for the personal growth of excellent teachers and to provide leeway for them to pursue their own personal happiness. Furthermore, the implications of the lack of proper supervision of school principals on excellent teachers should be avoided, and, in general, hygiene factors could be used as positive implications to improve excellent teachers’ teaching practices and performance.

Originality/value

This research is original as it calls MoE attention to the well-being of excellent teachers in Malaysia. As excellent teachers in Malaysia are selected and promoted among teachers in Malaysia in order to improve teaching and learning in Malaysia. They are appointed to be a role model for other teachers to emulate. With this position, excellent teachers are expected to contribute to the development of their schools and others and they can be posted anywhere as well as called at any time for help. Therefore, it is worthy to know how satisfied those excellent teachers are regarding government policy. Hence, it is important to know what motivates and satisfies them.

Details

International Journal of Educational Management, vol. 31 no. 2
Type: Research Article
ISSN: 0951-354X

Keywords

Article
Publication date: 1 January 2004

Denise Worsfold, Chris Griffith and Philip Worsfold

In both their enforcement and training role environmental health officers (EHOs) may influence businesses' attitudes to hygiene training. A survey was conducted to examine…

2275

Abstract

In both their enforcement and training role environmental health officers (EHOs) may influence businesses' attitudes to hygiene training. A survey was conducted to examine EHOs' experience and perceptions of the provision and effectiveness of food hygiene training in small food businesses. The results indicate that officers had concerns about the content and the delivery of hygiene courses and about the quality of other hygiene trainers. Officers use the industry guides to advise on training but receive limited guidance on the assessment of hygiene training in the workplace. The checking of training records was considered to be less important than the use of observation and questioning for assessing hygiene training effectiveness. Environmental factors, such as supervisor support and situational aids were judged by officers to be important factors in the implementation of workplace hygiene training. They reported low levels of formal refresher training and active support of training by management.

Details

British Food Journal, vol. 106 no. 1
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 May 2000

Georgina Holt and Spencer J. Henson

Directive 93/43/EEC introduced the concept of good hygiene practice, in response to a pan‐European increase in the incidence of food poisoning, to foster a preventive…

2438

Abstract

Directive 93/43/EEC introduced the concept of good hygiene practice, in response to a pan‐European increase in the incidence of food poisoning, to foster a preventive approach to food safety. UK legislation reinforces the EU position that food businesses are responsible for the implementation of good hygiene practices. The response of the food industry has been to develop audited standards of hygiene, higher than explicit legal requirements. Small businesses have, however, been slow to adopt industry hygiene standards. A case study of small manufacturers of ready to eat meat products investigated the reasons for this. Businesses were first audited to the EFSIS[1] standard, to compare current practice with recommended best practice. Second, technical managers or owner‐managers were interviewed, to gain an insight into their knowledge of industry standards in particular, and the process of hygiene management in general. The analysis found significant differences in the knowledge of technical managers and owner‐managers, with the latter often unaware of the existence of audited standards. It is argued, therefore, that, in order to increase the implementation of good hygiene practices, further programmes to inform small food businesses about industry standards are required.

Details

British Food Journal, vol. 102 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 12 September 2016

Solange Umulisa, Angele Musabyimana, Rex Wong, Eva Adomako, April Budd and Theoneste Ntakirutimana

The purpose of this study is to improve the hand hygiene compliance in a hospital in Rwanda. Hand hygiene is a fundamental routine practice that can greatly reduce risk of…

Abstract

Purpose

The purpose of this study is to improve the hand hygiene compliance in a hospital in Rwanda. Hand hygiene is a fundamental routine practice that can greatly reduce risk of hospital-acquired infections; however, hand hygiene compliance in the hospital was low.

Design/methodology/approach

A multiple-strategy intervention was implemented with a focus on ensuring stable water supply was available through installing mobile hand hygiene facilities.

Findings

The intervention significantly increased the overall hand hygiene compliance rate by 35 per cent. The compliance for all of the five hand hygiene moments and all professions also significantly increased.

Practical implications

By implementing an intervention that involved multiple strategies to address the root causes of the problem, this quality improvement project successfully created an enabling environment to increase hand hygiene compliance. The hospital should encourage using the strategic problem-solving method to conduct more quality improvement projects in other departments.

Originality/value

Findings from this study may be useful for hospitals in similar settings seeking to improve hand hygiene compliance.

Details

On the Horizon, vol. 24 no. 4
Type: Research Article
ISSN: 1074-8121

Keywords

Article
Publication date: 1 September 2006

Anita Eves, Gill Bielby, Bernadette Egan, Margaret Lumbers, Monique Raats and Martin Adams

The purpose of this research is to show the evaluation of food hygiene knowledge and self‐reported behaviours of school children, assessment of children's attitudes…

1726

Abstract

Purpose

The purpose of this research is to show the evaluation of food hygiene knowledge and self‐reported behaviours of school children, assessment of children's attitudes towards food hygiene and evaluation of barriers to the adoption of appropriate food hygiene behaviours.

Design/methodology/approach

The food hygiene knowledge and self‐reported behaviours of pupils (4 and 14 years; Key Stages 1‐3 in the English system – or Scottish equivalent) were determined using age‐appropriate knowledge quizzes completed by 2,259 pupils across England, Scotland, Northern Ireland and Wales. Attitudes towards food hygiene and barriers to performing desirable hygiene‐related behaviours were established through semi‐structured interviews with 82 pupils who completed knowledge tasks in South East England.

Findings

Children generally had good knowledge of food hygiene. However, there were misconceptions about the nature of micro‐organisms and how they affect food. In addition, a lack of reminders and practical food activities, especially at Key Stage 2 (7‐11 years), coupled with poor hand‐washing facilities, meant that children did not always adopt desirable behaviours. Children gave suggestions for ways to help others to remember good practice.

Originality/value

The study identified areas of weakness in pupils' hygiene knowledge and understanding and has determined barriers to adoption of desirable behaviours at all times. It has also suggested ways in which food hygiene education could be made more engaging for pupils, and other methods to encourage good practice.

Details

British Food Journal, vol. 108 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

1 – 10 of over 10000