Çalışanların Gıda Güvenliğine İlişkin Bilgileri, Tutumları ve Uyum Davranışları Arasındaki İlişkiler ve Denetimlerin Aracılık Rolü: Antalya Otelleri Örneği (Examining the Moderating Role of Inspections in the Relationships Between Employees Knowledge, Attitudes and Behaviors Regarding Food Safety: The Example of Antalya Hotels)
DOI:
https://doi.org/10.21325/jotags.2025.1553Keywords:
Hotel kitchens, Food safety, KAP Model, InspectionsAbstract
Hotel kitchens offer an extensive food service for their guests. This intensity crucially demands employee practices that is fully compliant with food safety regulations. To explain employees’ food safety behaviors, relevant studies mostly rely on the KAP (Knowledge, Attitude, Practices) model. Current study aims at including a moderator variable, which is employees’ evaluations of food safety inspections, into the KAP model besides testing the linear relationships among its conventional variables in a sample of hotel kitchen staff. The data were obtained from kitchen staff working in selected five-star hotels in Antalya through a purposeful and convenience sampling method. Structural equation modeling was performed to test the hypotheses of research model. Analyses showed that there are significant relations among knowledge, attitude and compliance, but the strength of their coefficients are not congruent with the predictions of KAP model. Theoretically concluded that an expansion of KAP model through inclusion of a moderating variable as employees’ evaluations of food safety inspections is useful.
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