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A. Radam, M. L. Abu and M. R. Yacub, “Consumers’ Perceptions and Attitudes towards Safety Beef Consumption,” The IUP Journal of Marketing Management, Vol. IX, No. 4, 2010, pp. 29-55.

has been cited by the following article:

  • TITLE: Innovative Food Safety Strategies in a Pioneering Hotel

    AUTHORS: Su-Ling Wu

    KEYWORDS: Food Safety Strategies; Food Safety Control System (FSCS); Hotel

    JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.10, September 17, 2013

    ABSTRACT: A case study approach was adopted to identify the innovative food safety strategies in place at one pioneering hotel that had voluntarily implemented food safety control. An investigation of food safety strategies and the reasons for their implementation in the hotel foodservice were carried out using multiple sources of data, including interviews with key decision makers in the hotel, observations of the business environment, and a review of documentation. The findings suggest that not only food control strategies but also marketing and corporate strategies are important when addressing the problems of food safety. The findings of this study also demonstrate the relationship between motivating factors and food safety strategies. Analysis of the interviews indicates that a hotel’s food safety strategies depend significantly on the attitude of senior management, the firm’s capability, and corporate image.