The Evaluation of Food Allergy Knowledge and Attitudes of Hotel Service and Kitchen Staff in İzmir
Yükleniyor...
Dosyalar
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The aim of this study is to determine the knowledge and attitudes of service and kitchen staff about
food allergy working in hotels in Izmir. In this context, data were collected through a questionnaire
from 808 service and kitchen staff who is working in 4 and 5 star hotels in İzmir. Within the scope
of the study, the service and kitchen staff were compared according to their knowledge and
attitudes about food allergies. As a result of the comparison, it was determined that the kitchen
staff had more knowledge about food allergies than the service staff. The majority of the
participants were able to distinguish the main food allergens, but this rate decreased when the
participants knew the difference between food allergy and food intolerance. In particular, it was
revealed within the scope of the research that the participants had a lot of wrong information about
dealing with customers who showed a food allergy reaction. The result show that service and
kitchen staff need a comprehensive food allergy training.
Açıklama
Anahtar Kelimeler
Kaynak
Journal of Tourism and Gastronomy Studies
WoS Q Değeri
Scopus Q Değeri
Cilt
9
Sayı
4
