Tourism: Assessment of sensitivity to hygiene and food safety procedures in the catering sector
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | https://doi.org/10.34624/rtd.v38i0.27475 |
Resumo: | Tourists choose the destination considering the hospitality, local safety, authenticity, quality, and price. Hygiene and food safety perception can influence tourists' choices and creates singularity in tourism destinations.The main purpose of this study was the assessment of restauration sta and consumers' sensitivity about food safety in catering domain to understand the importance of this factors. Tourists from different segments: cultural, nature, and sun and beach were the target audience.The Centre of Portugal supported the experimental query approach, based in two separate surveys developed for the different entities, applied to a random sample of 120 stakeholders. The results show that customers consider hygiene and food safety when choosing and evaluating the restaurant and its post-meal satisfaction index. The results also show that customers and service providers similarly assess the importance of hygiene in the dining room, as well as tableware and sanitary facilities. However, parameters such as freshness, products' quality and correct preparation are more important for service providers. The HACCP system appears to make an important contribution to ensuring hygiene and food safety, especially if managers and their teams are aware of the importance of these factors in consolidating the confidence of tourists and the sustainable development of tourism. |
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Tourism: Assessment of sensitivity to hygiene and food safety procedures in the catering sectorTurismo: Avaliação da sensibilidade para os procedimentos de higiene e segurança alimentar na fileira da restauraçãoTourists choose the destination considering the hospitality, local safety, authenticity, quality, and price. Hygiene and food safety perception can influence tourists' choices and creates singularity in tourism destinations.The main purpose of this study was the assessment of restauration sta and consumers' sensitivity about food safety in catering domain to understand the importance of this factors. Tourists from different segments: cultural, nature, and sun and beach were the target audience.The Centre of Portugal supported the experimental query approach, based in two separate surveys developed for the different entities, applied to a random sample of 120 stakeholders. The results show that customers consider hygiene and food safety when choosing and evaluating the restaurant and its post-meal satisfaction index. The results also show that customers and service providers similarly assess the importance of hygiene in the dining room, as well as tableware and sanitary facilities. However, parameters such as freshness, products' quality and correct preparation are more important for service providers. The HACCP system appears to make an important contribution to ensuring hygiene and food safety, especially if managers and their teams are aware of the importance of these factors in consolidating the confidence of tourists and the sustainable development of tourism.Os turistas escolhem o destino turístico pela hospitalidade, segurança do local, oferta diferenciada, qualidade e preço. A avaliação positiva da higiene e segurança alimentar pode influenciar a escolha e ser diferenciadora.O objetivo principal deste estudo foi avaliar a sensibilidade do sta dos restaurantes, clientes (consumidores) para a importância da higiene e segurança alimentar. Consideraram-se como público-alvo turistas de diferentes segmentos: cultural, de natureza, e de sol e mar.A Região Centro sustentou a abordagem experimental por inquirição, através de inquéritos distintos para as duas entidades envolvidas, sob amostra aleatória de 120 stakeholders. Os resultados revelam que os clientes consideram relevantes a higiene e segurança alimentares na escolha e avaliação do restaurante e no seu índice de satisfação pós-refeição. Os clientes e prestadores de serviços valorizam de igual modo a importância da higiene da sala de refeições, dos objetos da mesa e das instalações sanitárias. Parâmetros como frescura, qualidade e correta confeção dos alimentos são mais valorizados pelos prestadores de serviços. Verificou-se que o sistema HACCP é um contributo decisivo para a garantia da higiene e segurança alimentar, sobretudo se gestores e equipas estiverem conscientes da sua importância para consolidar a confiança dos turistas e o desenvolvimento sustentável do turismo.Departamento de Economia, Gestão, Engenharia Industrial e Turismo da Universidade de Aveiro2022-02-07T00:00:00Zjournal articlejournal articleinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://doi.org/10.34624/rtd.v38i0.27475oai:proa.ua.pt:article/27475Journal of Tourism & Development; Vol 38 (2022); 253-264Revista Turismo & Desenvolvimento; vol. 38 (2022); 253-2642182-14531645-9261reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAPporhttps://proa.ua.pt/index.php/rtd/article/view/27475https://doi.org/10.34624/rtd.v38i0.27475https://proa.ua.pt/index.php/rtd/article/view/27475/19906Direitos de Autor (c) 2022 Revista Turismo & Desenvolvimentohttps://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessBaptista, CecíliaSantos, Natércia F.Figueira, Luís Mota2022-09-26T10:57:43Zoai:proa.ua.pt:article/27475Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:06:20.261690Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Tourism: Assessment of sensitivity to hygiene and food safety procedures in the catering sector Turismo: Avaliação da sensibilidade para os procedimentos de higiene e segurança alimentar na fileira da restauração |
title |
Tourism: Assessment of sensitivity to hygiene and food safety procedures in the catering sector |
spellingShingle |
Tourism: Assessment of sensitivity to hygiene and food safety procedures in the catering sector Baptista, Cecília |
title_short |
Tourism: Assessment of sensitivity to hygiene and food safety procedures in the catering sector |
title_full |
Tourism: Assessment of sensitivity to hygiene and food safety procedures in the catering sector |
title_fullStr |
Tourism: Assessment of sensitivity to hygiene and food safety procedures in the catering sector |
title_full_unstemmed |
Tourism: Assessment of sensitivity to hygiene and food safety procedures in the catering sector |
title_sort |
Tourism: Assessment of sensitivity to hygiene and food safety procedures in the catering sector |
author |
Baptista, Cecília |
author_facet |
Baptista, Cecília Santos, Natércia F. Figueira, Luís Mota |
author_role |
author |
author2 |
Santos, Natércia F. Figueira, Luís Mota |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Baptista, Cecília Santos, Natércia F. Figueira, Luís Mota |
description |
Tourists choose the destination considering the hospitality, local safety, authenticity, quality, and price. Hygiene and food safety perception can influence tourists' choices and creates singularity in tourism destinations.The main purpose of this study was the assessment of restauration sta and consumers' sensitivity about food safety in catering domain to understand the importance of this factors. Tourists from different segments: cultural, nature, and sun and beach were the target audience.The Centre of Portugal supported the experimental query approach, based in two separate surveys developed for the different entities, applied to a random sample of 120 stakeholders. The results show that customers consider hygiene and food safety when choosing and evaluating the restaurant and its post-meal satisfaction index. The results also show that customers and service providers similarly assess the importance of hygiene in the dining room, as well as tableware and sanitary facilities. However, parameters such as freshness, products' quality and correct preparation are more important for service providers. The HACCP system appears to make an important contribution to ensuring hygiene and food safety, especially if managers and their teams are aware of the importance of these factors in consolidating the confidence of tourists and the sustainable development of tourism. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-02-07T00:00:00Z |
dc.type.driver.fl_str_mv |
journal article journal article info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://doi.org/10.34624/rtd.v38i0.27475 oai:proa.ua.pt:article/27475 |
url |
https://doi.org/10.34624/rtd.v38i0.27475 |
identifier_str_mv |
oai:proa.ua.pt:article/27475 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://proa.ua.pt/index.php/rtd/article/view/27475 https://doi.org/10.34624/rtd.v38i0.27475 https://proa.ua.pt/index.php/rtd/article/view/27475/19906 |
dc.rights.driver.fl_str_mv |
Direitos de Autor (c) 2022 Revista Turismo & Desenvolvimento https://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos de Autor (c) 2022 Revista Turismo & Desenvolvimento https://creativecommons.org/licenses/by/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Departamento de Economia, Gestão, Engenharia Industrial e Turismo da Universidade de Aveiro |
publisher.none.fl_str_mv |
Departamento de Economia, Gestão, Engenharia Industrial e Turismo da Universidade de Aveiro |
dc.source.none.fl_str_mv |
Journal of Tourism & Development; Vol 38 (2022); 253-264 Revista Turismo & Desenvolvimento; vol. 38 (2022); 253-264 2182-1453 1645-9261 reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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