A research on food safety knowledge and practices of tourism employees
Küçük Resim Yok
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The aim of the study is to reduce potential risk of food safety practices at the level of tourismemployees and to raise awareness for appropriate food safety practices. In this research, theknowledge about food safety of individuals employed in food and beverage units for tourismpurposes, and observed food safety practices specific to Karabük, Bartın, Kastamonu and Sinopprovinces of Turkey are given. Quantitative and qualitative methods were used together in thisprocess. In the results of the study, the average food safety knowledge for employees wascalculated as 4.05.
Açıklama
Anahtar Kelimeler
Kaynak
Journal of Tourism and Gastronomy Studies
WoS Q Değeri
Scopus Q Değeri
Cilt
8
Sayı
1
