Managers’ opinions of factors influencing HACCP applications in Italian hotel/restaurant/café (HoReCa) sector

Purpose – Managers’ opinions regarding factors influencing the application of HACCP in the Italian hotel/restaurant/café (HoReCa) sector were investigated. The purpose of this paper is to analyze three main topics: the general features of HACCP management, the difficulties linked to its application...

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Published inBritish food journal (1966) Vol. 118; no. 5; pp. 1195 - 1207
Main Authors Casolani, Nicola, Del Signore, Antonella
Format Journal Article
LanguageEnglish
Published Bradford Emerald Group Publishing Limited 03.05.2016
Subjects
British
Catering
Control systems
Control systems design
Costs
Design analysis
Food
Food & nutrition
Food processing industry
Food safety
Foods
HACCP
Hazard analysis critical control point
Hotels
Hotels & motels
Hygiene
Influence
Legislation
Managers
Process controls
Public policy & environmental management
Questionnaires
Regulation
Response rates
Restaurants
Safety management
Sociodemographics
Studies
Variables
Italy
HACCP
Food safety
Catering
HoReCa
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Abstract Purpose – Managers’ opinions regarding factors influencing the application of HACCP in the Italian hotel/restaurant/café (HoReCa) sector were investigated. The purpose of this paper is to analyze three main topics: the general features of HACCP management, the difficulties linked to its application and managers relations with food public control system. Design/methodology/approach – Surveys were taken of managers of restaurants/hotel and bars. The questionnaires were completed through personal face-to-face interviews, phone interviews and by e-mail. Respondents evaluated their agreement/disagreement with the statements proposed on a Likert scale. Findings – The results show HoReCa managers perceive that the benefits derived from application of HACCP are greater than the costs. In addition they believe that it is impossible to achieve food safety without HACCP application. Managers also think that the high turnover of staff constitutes a great barrier to HACCP efficiency. Moreover, they believe that food public control system provides elements that make it possible to continuously improve HACCP. Originality/value – A contribution on the broad debate on HACCP applications in HoReCa.
AbstractList Purpose – Managers’ opinions regarding factors influencing the application of HACCP in the Italian hotel/restaurant/café (HoReCa) sector were investigated. The purpose of this paper is to analyze three main topics: the general features of HACCP management, the difficulties linked to its application and managers relations with food public control system. Design/methodology/approach – Surveys were taken of managers of restaurants/hotel and bars. The questionnaires were completed through personal face-to-face interviews, phone interviews and by e-mail. Respondents evaluated their agreement/disagreement with the statements proposed on a Likert scale. Findings – The results show HoReCa managers perceive that the benefits derived from application of HACCP are greater than the costs. In addition they believe that it is impossible to achieve food safety without HACCP application. Managers also think that the high turnover of staff constitutes a great barrier to HACCP efficiency. Moreover, they believe that food public control system provides elements that make it possible to continuously improve HACCP. Originality/value – A contribution on the broad debate on HACCP applications in HoReCa.
Purpose - Managers' opinions regarding factors influencing the application of HACCP in the Italian hotel/restaurant/cafe (HoReCa) sector were investigated. The purpose of this paper is to analyze three main topics: the general features of HACCP management, the difficulties linked to its application and managers relations with food public control system. Design/methodology/approach - Surveys were taken of managers of restaurants/hotel and bars. The questionnaires were completed through personal face-to-face interviews, phone interviews and by e-mail. Respondents evaluated their agreement/disagreement with the statements proposed on a Likert scale. Findings - The results show HoReCa managers perceive that the benefits derived from application of HACCP are greater than the costs. In addition they believe that it is impossible to achieve food safety without HACCP application. Managers also think that the high turnover of staff constitutes a great barrier to HACCP efficiency. Moreover, they believe that food public control system provides elements that make it possible to continuously improve HACCP. Originality/value - A contribution on the broad debate on HACCP applications in HoReCa.
Purpose – Managers’ opinions regarding factors influencing the application of HACCP in the Italian hotel/restaurant/café (HoReCa) sector were investigated. The purpose of this paper is to analyze three main topics: the general features of HACCP management, the difficulties linked to its application and managers relations with food public control system. Design/methodology/approach – Surveys were taken of managers of restaurants/hotel and bars. The questionnaires were completed through personal face-to-face interviews, phone interviews and by e-mail. Respondents evaluated their agreement/disagreement with the statements proposed on a Likert scale. Findings – The results show HoReCa managers perceive that the benefits derived from application of HACCP are greater than the costs. In addition they believe that it is impossible to achieve food safety without HACCP application. Managers also think that the high turnover of staff constitutes a great barrier to HACCP efficiency. Moreover, they believe that food public control system provides elements that make it possible to continuously improve HACCP. Originality/value – A contribution on the broad debate on HACCP applications in HoReCa.
Purpose Managers’ opinions regarding factors influencing the application of HACCP in the Italian HoReCa sector were investigated. Three main topics were analyzed: the general features of HACCP management, the difficulties linked to its application and Managers relations with Food Public Control system. Design/methodology/approach Surveys were taken of Managers of Restaurants/Hotel (Re/Ho) and Bars. The questionnaires were completed through personal face-to-face interviews, phone interviews and by email. Respondents evaluated their agreement/disagreement with the statements proposed on a Likert scale. Findings The results show HoReCa Managers perceive that the benefits derived from application of HACCP are greater than the costs. In addition they believe that it is impossible to achieve Food Safety without HACCP application. Managers also think that the high turnover of staff constitutes a great barrier to HACCP efficiency. Moreover, they believe that Food Public Control system provides elements that make it possible to continuously improve HACCP. Originality/value A contribution on the broad debate on HACCP applications in HoReCa.
Author Casolani, Nicola
Del Signore, Antonella
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CitedBy_id crossref_primary_10_1016_j_ijhm_2020_102463
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Snippet Purpose – Managers’ opinions regarding factors influencing the application of HACCP in the Italian hotel/restaurant/café (HoReCa) sector were investigated. The...
Purpose Managers’ opinions regarding factors influencing the application of HACCP in the Italian HoReCa sector were investigated. Three main topics were...
Purpose - Managers' opinions regarding factors influencing the application of HACCP in the Italian hotel/restaurant/café (HoReCa) sector were investigated. The...
Purpose – Managers’ opinions regarding factors influencing the application of HACCP in the Italian hotel/restaurant/café (HoReCa) sector were investigated. The...
Purpose - Managers' opinions regarding factors influencing the application of HACCP in the Italian hotel/restaurant/cafe (HoReCa) sector were investigated. The...
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SubjectTerms British
Catering
Control systems
Control systems design
Costs
Design analysis
Food
Food & nutrition
Food processing industry
Food safety
Foods
HACCP
Hazard analysis critical control point
Hotels
Hotels & motels
Hygiene
Influence
Legislation
Managers
Process controls
Public policy & environmental management
Questionnaires
Regulation
Response rates
Restaurants
Safety management
Sociodemographics
Studies
Variables
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Title Managers’ opinions of factors influencing HACCP applications in Italian hotel/restaurant/café (HoReCa) sector
URI https://www.emerald.com/insight/content/doi/10.1108/BFJ-09-2015-0312/full/html
https://www.proquest.com/docview/1781497941
https://www.proquest.com/docview/2081705801
https://search.proquest.com/docview/1787976796
https://search.proquest.com/docview/1808059860
Volume 118
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