Search results

1 – 10 of over 48000
Article
Publication date: 11 June 2018

Bertrand Emond and Joanne Zaida Taylor

This paper aims to present Campden BRI’s viewpoint on the implementation of the Culture Excellence Program, which includes an assessment tool that measures the safety and quality…

1043

Abstract

Purpose

This paper aims to present Campden BRI’s viewpoint on the implementation of the Culture Excellence Program, which includes an assessment tool that measures the safety and quality culture within food businesses. It is the seventh paper in a theme issue of Worldwide Hospitality and Tourism Themes, discussing the importance of measuring food safety and quality culture.

Design/methodology/approach

A viewpoint is put forward by the Campden BRI Head of Membership and Training, supported by the results from a global training survey which was sent to over 25,000 food businesses worldwide by Campden BRI and collaborating companies.

Findings

Food safety and quality culture is of increasing importance to Campden BRI members and the food industry as a whole. It is seen as one of the main purposes of training, and as a means of measuring the effectiveness of training. The Culture Excellence Program has met with a highly positive reaction from Campden BRI industry members, showing the importance and value of culture and its measurement.

Originality/value

This paper shows insights into trends in the food industry within the UK and globally. It will be of value to food safety and quality practitioners, trainers, auditors and other stakeholders involved in the food industry.

Details

Worldwide Hospitality and Tourism Themes, vol. 10 no. 3
Type: Research Article
ISSN: 1755-4217

Keywords

Article
Publication date: 11 June 2018

Rounaq Nayak and Joanne Zaida Taylor

The purpose of this paper is to discuss the challenges for food inspectors when attempting to assess the food safety culture of a business. It is the eighth article in this issue…

1157

Abstract

Purpose

The purpose of this paper is to discuss the challenges for food inspectors when attempting to assess the food safety culture of a business. It is the eighth article in this issue of Worldwide Hospitality and Tourism Themes, discussing the importance of measuring food safety and quality culture.

Design/methodology/approach

As part of a larger research project, 15 semi-structured interviews were conducted to gain a deeper understanding of the current challenges faced by food inspectors in assessing food safety and the future prospects of measuring food safety culture in the UK food system.

Findings

Food inspectors face increasing challenges in their role of assessing not just the visible level of legal compliance but also potential risk within a food business; while aware of the importance of food safety culture, they are unsure how to formally assess it. The UK Food Standards Agency developed a toolkit to assist inspectors in assessing the food safety culture of a business; however, this has been found to be onerous and difficult to implement in practice.

Originality/value

This paper will be of value to practitioners, researchers and other stakeholders involved in the hospitality industry.

Details

Worldwide Hospitality and Tourism Themes, vol. 10 no. 3
Type: Research Article
ISSN: 1755-4217

Keywords

Article
Publication date: 9 October 2019

Mohamed E. Mohamed, Mahmoud Hewedi, Xinran Lehto and Magdy Maayouf

Given the increased importance of food in tourists’ travel experience, the purpose of this paper is to explore the current and future potential of local food and foodways in…

1836

Abstract

Purpose

Given the increased importance of food in tourists’ travel experience, the purpose of this paper is to explore the current and future potential of local food and foodways in marketing Egyptian destinations online.

Design/methodology/approach

The content of 20 Egyptian destination marketing organization (DMO) websites was subject to a content analysis. A checklist was developed based on literature analysis. The frequencies of information related to food culture and cuisine marketing were tallied, followed by a qualitative assessment of contents from the various websites. The results were further discussed with DMO representatives to provide contextualized insights as to the future potential of utilizing local food and food tourism initiatives as a component of DMOs website marketing in Egypt.

Findings

The study noted some initial efforts for Egyptian DMO websites to market food culture and gastronomic practices; however, the results suggest that the usage of food culture on Egyptian DMOs websites is still in its infancy. The study also highlights the challenges that need to be tackled as well as the resources required for food tourism development.

Practical implications

This study illustrates the need and potential capacity of Egyptian DMO websites to market food culture and local cuisines (including traditional foods and table manners). These results are expected to help Egyptian DMOs to strategically embrace local cuisine and food culture as a vehicle for destination marketing.

Originality/value

This case study provides insights for African and other developing economies in their destination marketing. The proposed framework and guidelines are intended to potentially serve as a framework for destination marketers and entrepreneurs to optimize the tourism potential of food culture.

Details

International Journal of Tourism Cities, vol. 6 no. 4
Type: Research Article
ISSN: 2056-5607

Keywords

Article
Publication date: 26 August 2020

Fahimeh Khatami, Alberto Ferraris, Paola De Bernardi and Valter Cantino

This paper empirically tests the relationship between food heritage, familiness, and clan culture, thus, highlighting the pivotal role of familiness in building robustly…

Abstract

Purpose

This paper empirically tests the relationship between food heritage, familiness, and clan culture, thus, highlighting the pivotal role of familiness in building robustly competitive food firms based on clan culture and food heritage.

Design/methodology/approach

The methodological approach adopted is based on a quantitative analysis with data from one eco-tourist city in Iran (Torqabeh). In this regard, we developed a structured questionnaire surveying 98 small- and medium-sized enterprises (SMEs) operating in the food industry. We then used partial least squares structural equation modeling (PLS-SEM) to carry out the analysis.

Findings

The results indicate the significant positive relationship between food heritage and clan culture, and highlight the role of familiness as a strong mediator, which is also associated with a strong relationship between food heritage and clan culture.

Research limitations/implications

In the present study, the main limitation was linked to the small sample size and data collection, which took place in only a single city; however, further research could overcome this limitation by investigating SMEs from a heterogeneous geographical context.

Originality/value

The value of this research relates to studies that have examined food heritage as a possible antecedent of familiness. Moreover, the novelty of this research is to study the concept of familiness in improving resource-based views and organizational theories.

Details

British Food Journal, vol. 123 no. 1
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 21 April 2022

Mana Khoshkam, Azizan Marzuki, Robin Nunkoo, Amin Pirmohammadzadeh and Shaian Kiumarsi

The revival of local foods in the tourism context plays a significant role in attracting visitors. Unexpectedly, empirical evidence on food festivals aimed at reviving local…

1016

Abstract

Purpose

The revival of local foods in the tourism context plays a significant role in attracting visitors. Unexpectedly, empirical evidence on food festivals aimed at reviving local cuisine in non-Western countries is scarce. This study aimed to examine and clarify the concept of food culture attributes on visitors' satisfaction and patronage intention in a food festival setting to revive local foods.

Design/methodology/approach

A quantitative approach was used. Convenience sampling and questionnaires were administered to 172 attendees as the final response to a food festival. The conceptual framework identifies the assumptions of structural equation modelling (SEM).

Findings

Food culture attributes significantly impacted visitor satisfaction based on the results. Cooking methods had an insignificant influence on satisfaction and indirect effects on patronage intention. Additionally, the authors persuaded satisfaction to act as a mediator, and food culture was a significant contributor to the hypothesised framework.

Originality/value

To the best of the authors’ knowledge, this is one of the first empirical studies to employ food culture attributes (flavour, presentation, cooking method and gastronomic identification) and patronage intention in the mediating role of satisfaction with Iranian cultural heritage as a revival of a visitor’s attraction towards local cuisine. The results revealed that the resurrection of local dishes serves as an alternative truth that aids in preserving Iranian cultural heritage.

Details

British Food Journal, vol. 125 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 18 December 2019

Kahori Fujisaki and Rie Akamatsu

The purpose of this paper is to develop and validate a measurement scale to assess food safety culture for use in school foodservice.

Abstract

Purpose

The purpose of this paper is to develop and validate a measurement scale to assess food safety culture for use in school foodservice.

Design/methodology/approach

The scale was originally developed by the authors based on the previous study and a paper-based survey was carried out. Based on responses from 1,408 Japanese school food handlers, exploratory factor analysis (EFA) and confirmatory factor analysis (CFA) were used to extract a factor structure, and the reliability (Cronbach’s α value), construct and criterion-related validity of the scale were assessed.

Findings

The scale was constructed as a 20-item food safety culture assessment with the following subscales: underestimation of risk, surrounding support, communication, facilities and equipment, and commitment. The total score on this scale moderately correlated with self-reported behaviors (rs=0.427, p<0.01) and descriptive norms (rs=0.472, p<0.01), but only slightly with knowledge (rs=0.105, p<0.01). Its reliability and validity were confirmed.

Research limitations/implications

This research should be replicated in large supply centers (i.e. a central kitchen). As this study relied on self-reports, further studies could examine whether the scale could be related to objective indicators for triangulation (e.g. behavioral observation, interviews).

Practical implications

This study helps practitioners understand food safety culture dimensions in the foodservice industry and improve food safety training and performance in school foodservice.

Originality/value

The focus on food safety culture in the Japanese foodservice industry identifies cultural factors that are important for school foodservice. Additionally, the relationship between food safety culture and normative factors was also clarified.

Details

British Food Journal, vol. 122 no. 3
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 20 April 2010

C.J. Griffith, K.M. Livesey and D. Clayton

The concept of food safety organizational culture, whilst largely ignored in the past, is attracting increasing interest. The purpose of this paper is to examine a possible…

7571

Abstract

Purpose

The concept of food safety organizational culture, whilst largely ignored in the past, is attracting increasing interest. The purpose of this paper is to examine a possible framework for assessing a business's food safety culture.

Design/methodology/approach

The literature on health and safety culture and organizational culture is examined and relevant components applicable to food safety are identified and discussed.

Findings

A total of six possible groupings including: food safety management systems and style; food safety leadership; food safety communication; food safety commitment; food safety environment and risk perception were identified as “culture” factors that could contribute to food safety performance. These can form the basis for assessing food safety culture and how this may be done practically along with the creation of a positive food safety culture are discussed. Management is traditionally talked about in food safety but a distinction is drawn between this and food safety leadership.

Originality/value

For the first time a method for, and the potential benefits from, assessing food safety culture is presented and this will be of value to auditors, environmental health practitioners and industry. Utilizing the suggestions in the paper could help improve compliance with third‐party hygiene standards, and reduce the risk of food poisoning.

Details

British Food Journal, vol. 112 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 31 January 2020

Wided Batat and Paula Peter

The purpose of this paper introduces entomophagy as an alternative food consumption (AFC) capable of contributing to food well-being (FWB) among Western consumers. Specifically…

2630

Abstract

Purpose

The purpose of this paper introduces entomophagy as an alternative food consumption (AFC) capable of contributing to food well-being (FWB) among Western consumers. Specifically, it provides a conceptual framework where key factors related to the acceptance and adoption of insects and insects based foods are identified. This paper takes a sociocultural, symbolic and contextual perspective to offer marketers and public policymakers a set of recommendations to promote entomophagy as a sustainable and healthy food practice to help consumers achieve their FWB.

Design/methodology/approach

In this paper, first, the authors review the literature on entomophagy from its rise to establishment in different food cultures by considering two main perspectives as follows: historical and sociocultural. Second, the authors review the salience of entomophagy as an important AFC capable of addressing sustainability and food health issues. Finally, the authors propose a framework in which the authors define key factors related to the acceptance and adoption of an insects-based diet in Western food cultures. The identification of these factors will help marketing and public policymakers to set up educational programs and strategies to promote entomophagy as a sustainable and healthy food practice within different Western food cultures, and thus, help consumers to achieve their FWB.

Findings

To identify the key factors influencing the acceptance of entomophagy as AFC, this paper provides a summary of the core motivators characterizing the acceptance and adoption of insects and insect-based foods in Western food cultures. Specifically, the authors identify the key factors influencing the acceptance of entomophagy as food consumption in Western food cultures and based on the extant literature by Batat et al. (2017) the authors provide an entomophagy framework that includes both idiocentric and allocentric factors considering the adoption of insects and insect-based foods in Western food cultures. Table I provides a summary.

Social implications

The authors believe entomophagy has the potential to generate societal benefits, as its appeal at the social (hunger in the world), environmental (reducing meat consumption and its impact on ecology) and health (less calories and nutritive food) level.

Originality/value

The research contributes to creating new knowledge that simulates debate among public policy and marketing scholars about entomophagy as a novel food in Western food cultures. The focus on key factors related to its acceptance and adoption of Western food cultures calls for empirical evidence to be tested in the marketplace using possibly different insect categories and other novel foods. Further, the framework should stimulate thinking about ways the authors can change consumers’ negative perceptions of disgusting food. Marketers and policymakers can achieve it by making their practices more efficient in terms of promoting sustainable AFC, as well as with efficient policy initiatives focused on supporting AFC, including the regulation of insect introduction.

Details

Journal of Consumer Marketing, vol. 37 no. 3
Type: Research Article
ISSN: 0736-3761

Keywords

Article
Publication date: 11 June 2018

Louise Manning

This paper aims to review existing literature in the discipline of food hospitality with specific emphasis on the interaction between food safety management, food safety…

1839

Abstract

Purpose

This paper aims to review existing literature in the discipline of food hospitality with specific emphasis on the interaction between food safety management, food safety management systems (FSMS) and food safety culture. It is the first paper in a theme issue of Worldwide Hospitality and Tourism Themes, discussing the importance of measuring food safety and quality culture.

Design/methodology/approach

This paper examines academic literature on FSMS and food safety culture and emerging tools and methods being used to determine their efficacy.

Findings

FSMS provide a framework for determining the resources required and the procedures and protocols, monitoring and verification necessary to deliver safe food. However, a performance gap has been identified in the literature between intended and actual food safety practice. The factors, rituals and behaviours that mediate this divide have been termed by many as “food safety culture”. It has been shown that food safety knowledge does not necessarily lead to behaviour that promotes food safety. Thus, the knowledge–experience–attitude–behaviour dynamic of food safety culture is of crucial importance and worthy of further empirical study in the hospitality industry.

Originality/value

The paper will be of value to practitioners, researchers and other stakeholders involved in the hospitality industry.

Details

Worldwide Hospitality and Tourism Themes, vol. 10 no. 3
Type: Research Article
ISSN: 1755-4217

Keywords

Article
Publication date: 26 September 2018

Donal Rogan, Maria Piacentini and Gill Hopkinson

Recent global migration trends have led to an increased prevalence, and new patterning, of intercultural family configurations. This paper is about intercultural couples and how…

1047

Abstract

Purpose

Recent global migration trends have led to an increased prevalence, and new patterning, of intercultural family configurations. This paper is about intercultural couples and how they manage tensions associated with change as they settle in their new cultural context. The focus is specifically on the role food plays in navigating these tensions and the effects on the couples’ relational cultures.

Design/methodology/approach

A qualitative relational–dialectic approach is taken for studying Polish–Irish intercultural couples. Engagement with relevant communities provided multiple points of access to informants.

Findings

Intercultural tensions arise as the couples jointly transition, and food consumption represents implicit tensions in the household’s relational culture. Such tensions are sometimes resolved, but sometimes not, leading to enduring tensions. Dialectical movement causes change, which has developmental consequences for the couples’ relational cultures.

Research limitations/implications

This study shows how the ways that tensions are addressed are fundamental to the formation of a relational family identity.

Practical implications

Recommendations emphasise the importance of understanding how the family relational culture develops in the creation of family food practices. Marketers can look at the ways of supporting the intercultural couple retain tradition, while smoothly navigating their new cultural context. Social policy analysts may reflect on the ways that the couples develop an intercultural identity rooted in each other’s culture, and the range of strategies to demonstrate they can synthesise and successfully negotiate the challenges they face.

Originality/value

Dealing simultaneously and separately with a variety of dialectical oppositions around food, intercultural couples weave together elements from each other’s cultures and simultaneously facilitate both relational and social change. Within the relationship, stability–change dialectic is experienced and negotiated, while at the relationship’s nexus with the couple’s social ecology, negotiating conventionality–uniqueness dialectic enables them reproduce or depart from societal conventions, and thus facilitate social change.

Details

European Journal of Marketing, vol. 52 no. 12
Type: Research Article
ISSN: 0309-0566

Keywords

1 – 10 of over 48000