The Evaluation of Food Allergy Knowledge and Attitudes of Hotel Service and Kitchen Staff in İzmir

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dc.authorid0000-0003-1284-7236en_US
dc.authorscopusid57219351010en_US
dc.authorwosidU-1584-2019en_US
dc.contributor.authorBucak, Turgay
dc.contributor.authorYiğit, Serkan
dc.date.accessioned2023-12-19T08:13:41Z
dc.date.available2023-12-19T08:13:41Z
dc.date.issued2021en_US
dc.departmentMAÜ, Fakülteler, Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.21325/jotags.2021.900en_US
dc.identifier.endpage2440en_US
dc.identifier.issue4en_US
dc.identifier.startpage2427en_US
dc.identifier.trdizinid512308en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12514/5046
dc.identifier.volume9en_US
dc.institutionauthorYiğit, Serkan
dc.language.isoenen_US
dc.relation.ispartofJournal of Tourism and Gastronomy Studiesen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleThe Evaluation of Food Allergy Knowledge and Attitudes of Hotel Service and Kitchen Staff in İzmiren_US
dc.typeArticleen_US

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