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A study was conducted at a small university in the American Southwest. The purpose of the study was to determine the efficacy of a four-year campaign implemented by the university's health services department. The campaign consisted of posting signs in lavatories across campus, reminding students, faculty, and staff to wash their hands after using the facilities.

In 2012, researchers conducted a traditional online survey embedded in a university-wide weekly electronic newsletter. Both students and employees at the participating university were recruited for the study. The sample represented members of the community with potential exposure to the handwashing promotion campaign as described above, as well as to the health risks associated with varying practices of sanitation behaviors among members of a public institution.

Results indicated participants generally believed in the positive outcomes of handwashing practices. Further, they did not agree that handwashing practices would result in negative outcomes. As for self-reported hand sanitization practices, participants relied more on handwashing than using alcohol-based sanitizer to sanitize hands in all instances.

Members of the institution reported having positive beliefs and attitude toward handwashing provide a strong basis for an effective handwashing promotion campaign. The emphasis on positive outcomes of adequate and proper handwashing, however, still needs to continue. Therefore, continuing education for the institution's members on the positive outcomes of handwashing can further enhance their attitude and the sense of responsibility to wash their hands as frequently as needed.

The purpose of this paper is to examine international tourist consumption behavior and decisional attributes in the patronage of foodservice establishments in Thailand with a focus on sanitation.

Data from a convenience sample (n=129) were quantitatively analyzed using descriptive statistics, t‐tests, ANOVA, and correlations.

Tourists tended to be neutral on most attributes in selecting foodservice establishments. Key attributes included familiarity with food products for selecting international franchised restaurants, location and desire to experience authentic Thai food from locally owned restaurants, and location for eating establishments at accommodation facilities. Based on sanitation concerns, tourists lacked confidence in selecting any type of establishments, especially street vendors, and awareness of the “Clean Food Good Taste” (CFGT) Program was low. Tourists' perceived overall sanitation standard in Thailand correlated with their selection of locally owned restaurants and street vendors.

Convenience sampling is used due to the transient nature of the population. The English language questionnaire excluded tourists from Asian countries whose cultures are similar to Thai. Generalizability and interpretation should be approached with caution. Nonetheless, this study should bring new interest for future research, addressing tourist consumption behavior pertaining to food safety practices and food tourism in Asia.

Suggestions are made for foodservice operators to better attract tourists and for promoting the CFGT Program. Increased awareness of the program could result in a lower number of tourists affected by foodborne illnesses and could help to promote tourism.

The paper is useful to both practitioners and academicians interested in tourist consumption behavior, food safety, and food tourism by revealing initial insight into how and why tourists select foodservices in unfamiliar environments.