AMITY UNIVERSITY RAJASTHAN

SYNOPSIS ON

CONSUMERS’ BEHAVIOUR TOWARDS FOOD SAFETY IN

HOSPITALITY INDUSTRY

Submitted by
TILAK SINGH BISHT

Amity University Rajasthan

Under Supervision of

MRS. ADITY ANAND

Amity University Rajasthan

CHAPTER OUTLINE

● INTRODUCTION
● LITERATURE REVIEW
● RESEARCH GAP
● OBJECTIVES
● RESEARCH METHODOLOGY
● BIBLIOGRAPHY & REFERENCES

RATIONALE BEHIND TOPIC

● Belonging to the food industry its important to
 understand how consumer behave towards food and its
safety.
● To understanding what are the essential things a
consumer focuses when it comes to safety of food .
● To understand the safety about food and the best
methods of preservation of food.

ABSTRACT
This dissertation will deals with the actual expectations of
consumers on food safety and their predictable behaviour in
case of foodborne outbreaks. We present an overview of the
purchase process for risky products and we show the reason
why the consumer has a specific behaviour with respect to
the sanitary risk. Moreover, by taking the results of different
works that focused these effects in the hospitality sectors.
As food safety includes food hygiene, hazard related to food
and its risks is becoming an important issue to consumers
making purchase decisions. Therefore, the food processors
and food handlers either in hospitality and food processing
industries should improve their knowledge and skill on food
safety assurance. A systematic and continued training and
education with behavioural changes, and supported with
good law enforcement are likely to minimize the hazard
related to food and its risks

INTRODUCTION
Food is an essential part of life, but if it is contaminated it can
cause illness even death, and food can be contaminated with
toxic substances from outside or even it is already in the food
itself. There are possibilities of contamination with
microbiological, chemical and/or physical hazards with or
without the growth of microorganisms in each step of food
preparations.
Food Safety refers to handling, preparing and storing food in
a way to best reduce the risk of individuals becoming sick
from foodborne illnesses.
The principles of food safety aim to prevent food from
becoming contaminated and causing food poisoning. This is
achieved through a variety of different methods of food safety
some of which are:
■ Properly cleaning and sanitising all surfaces,
equipment and utensils
■ Maintaining a high level of personal hygiene,
especially hand-washing
■ Storing, chilling and heating food correctly with
regards to temperature, environment and equipment
■ Implementing effective pest control.

Food safety remains an issue of concern among consumers,

evidenced by the swift consumer reactions during outbreaks
of foodborne illnesses. Even though consumers expect and
demand safe food, their perceptions of and attitudes towards
technologies that could improve food safety can be divergent
and influenced by multiple factors. Food technology
development in the last decades brings both market
opportunities and food safety perils. Therefore food safety
has become major interest in hospitality industry This
understanding should belong not only to the food handlers
but also the managers of industries related to food as well as
the consumers themselves. The best and most effective
method of assuring food safety is to establish a systematic
and continuous training and education for the food handlers
in hospitality, managers of hospitality. Once the food safety
issues are understood the hazard and its risks in foods can
be minimized.

LITERATURE REVIEW
Willson et al (2018) observed that although the concept of
training is endorsed by many managers in the hospitality
industries, only very few managers put these ideas into
practice.
Whilst, Go et al. (2016) defined the hospitality training as a
systematic process through which an organisation’s human
resources gain knowledge and develop skills by instruction
and practical activities that result in improved corporate
performance. Furthermore they noted that the effective
achievement can be obtained from repeated learning
measures and not a one time activity.
Krammer and Scott (2014) noted that safe food handling in
ready-to-eat food establishment is a basic element in the
reduction of food borne disease and it can give a better food
safety assurance for their consumers.
Clayton et al. (2012) found that although the number of food
handlers receiving food safety training is increased, a high
proportion of food poisoning outbreaks still occur as a result
of poor food handling. This study also highlights the need of
training based on a risk-based approach and demonstrates
that behavioural changes will not occur merely as a result of
training only
Adams (2008) had reviewed the past and present food
hygiene legislation and made a recommendation in the
production of an industrial guide for food safety in the hotel
and catering industries.

RESEARCH GAP
❖ Since there are Many Research conducted on this topic
on the area or region Hence the study focuses upon to
identify the different important factors to selected any
food products
❖ Since the chefs have a busy schedule it's very tough to
get a hold of them for interviews which leaves to lack of
information towards the study.
❖ Its very difficult to determine a full fleshed result because
every food has a different behavior and taste.

OBJECTIVES
● To identify the impact of hygiene and nutritional value of
foods on consumer purchase decision.
● To analyse the factors affecting purchase decisions for
major categories of food products.
● To analyse the various Systems for
controlling/monitoring food safety.
 ● To analyse the various methods of Storage of food

RESEARCH METHODOLOGY
To determine consumers’ risk/benefit per-
ceptions of consuming foods and to test
the proposed relationships, a survey question-
naire will be develop after an extensive review.Collected
data will be screen first following by assessing the
underlying structures of risk/benefit perception using

Primary Method
Questionnaire :- To be filled out by different customers .
Secondary Methods :-
● Information through various books and
newspapers.
● Information from Internet.
● Information from various customers
● Information from various journals & research papers

SAMPLE OF STUDY
a sample size of 50 customers of differents age groups (18-
50 years)

BIBLIOGRAPHY & REFERENCES

● Alberini, A., Kanninen, B. and Carson, R.T. 1997.

“Modeling Response Incentive Effects in Dichotomous
 Choice Contingent Valuation Data.” Land Economics,
73(3): 309-324.
● Everett, K. (2000). Standards of food safety in Hamilton
country restaurants. Report of Capstone Research,
February 23, Hamilton
● Florez, J. A., Roth, E. P., Linares, S. G., and Alvarez, S.
M. (2005). Outbreaks of Shigella sonnei in a rural hotel
in La Gomera Cannary Islands, Spain. International
Microbiology, 8, (2), pp. 133-136.

● Go, F. M., Monachello, M. L., and Baun, T. (1996).

Human Resource Management in the Hospitalty
Industry. New York: J.Willey & Sons
● Griffith, C. J. (2006). Food safety where from and where
to. British Food Journal, 108, (1), pp. 6-15.
● Adams, A. (1995). Food safety the formal solution for the
hotel and catering industry? British Food Journal, 97,
(4), pp. 19-23.
● Anonymous. (2000). Microbiological status of ready to
eat fruit and vegetables, Discussion paper ACM/476,
London.
● www.wikitravel.org & www.google.com