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1 – 10 of over 1000Ayman 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.
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.
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Despite all that has been written about organisational communications, its relationship to job satisfaction has received little attention. There are at least three notable…
Abstract
Despite all that has been written about organisational communications, its relationship to job satisfaction has received little attention. There are at least three notable exceptions. Likert was probably one of the first management writers to specifically identify communications as having an important effect on job satisfaction. In his causal sequence model, Likert relates communications to job satisfaction in terms of functioning as the intervening variable, being effected by the causal variables of leadership, organisational climate and organisational structure . Downs produces a multi‐dimensional construct which he calls “communication satisfaction”, which he then operationalises and correlates with a measure of job satisfaction, across six organisations. He found that the communication factors which correlated with job satisfaction varied somewhat, but that there was a general trend for communication climate, personal feedback and relationship with superior to correlate most with job satisfaction, (personal communication). More recently, Schuler related communications to job satisfaction through a role perceptual transactional process model. His results suggested that organisational communications, role perceptions and job satisfaction are reciprocally related and that role perceptions intervene in the communications—job satisfaction relationship. Whilst these three studies agree that the communications job satisfaction link is both a significant and positive one, none of them really explicates the role of communications vis‐à‐vis other work factors in determining job satisfaction. This is the aim of this case study, which was developed over a twelve‐month period by means of a series of unstructured interviews with members of cabin crew management, and a structured questionnaire with a sample of cabin crew members.
Reuben Yong Soon Chen, Kashif Hussain and Chris Kam Loong Low
This study aims to explore the perception and preferences of hiring managers toward employing airline cabin crew for management positions in food and beverage outlets.
Abstract
Purpose
This study aims to explore the perception and preferences of hiring managers toward employing airline cabin crew for management positions in food and beverage outlets.
Design/methodology/approach
A phenomenological approach is adopted for this study purposefully selecting food and beverage hiring managers and airline cabin crews.
Findings
The study concludes that with customized and effective re-training, food and beverage hiring managers are willing to employ airline cabin crews to assume managerial positions.
Originality/value
This study outlines the practicalities of re-training individuals to improve personal and organizational performance.
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Food-borne illnesses are common worries for tourists. In-flight food safety issues reflect the interrelated factors arising from an expanding airline industry, with its increased…
Abstract
Food-borne illnesses are common worries for tourists. In-flight food safety issues reflect the interrelated factors arising from an expanding airline industry, with its increased passenger loads, extended flight times, and multiple service activities. Adapting to these new challenges, and especially the global spread of food-borne diseases, requires an understanding of the cabin crew role as food handlers and the risks associated with this task. This chapter outlines the key factors that determine the safe delivery of in-flight food services, highlights the benefits of best practice to airline operators, passengers, and tourism boards, and addresses the policy implications for airline regulators and national health authorities.
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Petru Lucian Curșeu, Andreea Gheorghe, Mara Bria and Ioana Camelia Negrea
The authors present a fist attempt to test the mediating role of humor in the relation between unruly passenger behavior and occupational stress in cabin crews.
Abstract
Purpose
The authors present a fist attempt to test the mediating role of humor in the relation between unruly passenger behavior and occupational stress in cabin crews.
Design/methodology/approach
This study used an experience sampling design to investigate the relationship between a frequent job hassle in air service provision, namely unruly passenger behavior (UPB), and the stress experienced by flight attendants.
Findings
The results of multilevel analyses show that UPB is positively related to the use of aggressive humor and negatively related to the use of affiliative humor in cabin crews. Moreover, humor mediates the relationship between unruly passenger behavior and stress. In addition the results show that general self-efficacy as a personal resource buffers the association between passenger misconduct and the use of aggressive humor.
Originality/value
This study is among the first empirical attempts to explore the role of humor as a mediator between uncivil customer behavior and stress in air service employee.
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Looks at three aspects of aerospace safety: accidents involving controlled flight into terrain and the developments and training introduced to avoid the risks involved;…
Abstract
Looks at three aspects of aerospace safety: accidents involving controlled flight into terrain and the developments and training introduced to avoid the risks involved; regulations relating to passenger cabin aisles and access to emergency exits; and human factors in airline maintenance, illustrating how apparently simple maintenance oversights can contribute to major disasters. Discusses what is required to lessen the safety inadequacies in each aspect.
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Throstur Olaf Sigurjonsson, Robert H. Haraldsson and Jordan Mitchell
In a service business, quality is a function of the customer's perception of the service delivery. To help British Airways improve its service quality, the company is…
Abstract
In a service business, quality is a function of the customer's perception of the service delivery. To help British Airways improve its service quality, the company is concentrating its training effort on the front‐line staff — the Cabin Crew — to the mutal benefit of both staff and customers.
ONE feature which has been of major significance in attracting the A340's growing world‐class customer base is the flexibility of the cabin interior, enabling airlines to meet the…
Abstract
ONE feature which has been of major significance in attracting the A340's growing world‐class customer base is the flexibility of the cabin interior, enabling airlines to meet the needs of different markets with an emphasis on superior standards of passenger comfort while at the same time enhancing working conditions for long haul crews.
Future very large transport aircraft (VLTA) represents an exciting and important development in civil aviation. The emergency evacuation of VLTAs in the event of a survivable…
Abstract
Future very large transport aircraft (VLTA) represents an exciting and important development in civil aviation. The emergency evacuation of VLTAs in the event of a survivable crash poses a challenge for aircraft manufacturers and certification authorities. The information which has been gained from previous evacuation research has been re‐evaluated for VLTA. This included consideration of the aircraft configuration, crew factors and passenger issues.
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