The Effects of Food Safety Knowledge, Attitude and Practices on Hotel Competitive Advantages: Perceptions of Food Service Staff in Hotels

Document Type : Original Article

Authors

Faculty of Tourism and Hotels, Fayoum University

Abstract

The study aims to explore the effect of gained knowledge, attitudes and practices KAP of food safety among food and beverage department staff on hotels' competitiveness. Data were collected by a Semi-structured questionnaire distributed to food and beverage department staff at five-star hotels in Cairo. The obtained data were analysed using SPSS version 22.
The results reveal that food and beverage staff perceives the KAP variables to have a positive effect on hotels' reputation, cost savings, market share, and competitiveness of hotels.

Files

Share

How to cite

Statistics