Assessment the Awareness, and practices of Kitchen staff towards raw materials that contain allergens in Luxor hotels | ||||
| Minia Journal of Tourism and Hospitality Research MJTHR | ||||
| Volume 19, Issue 2, June 2025, Page 174-191 PDF (779.04 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/mjthr.2025.381804.1198 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
safwat mohamed ebied Adam1; Ali HUSSEIN ABOU ELELLA Agamy2; FATMA Abd_Elhamied Refai3; Ahmed Mostafa Ahmed Hassany  4
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| 1Lecture Faculty of Hotels and Tourism Services Technology - Thebes Technology University | ||||
| 2Assistant Lecturer Food and Beverage Services Technology program | ||||
| 3Teatching Assistant Faculty of Hotels and Tourism Services Technology | ||||
| 4Assistant Lecturer Faculty of Hotels and Tourism Services Technology | ||||
| Abstract | ||||
| This study aims to ascertain the knowledge, attitudes, and behaviors of food handlers in four- to five-star hotels in Luxor regarding food allergies. Additionally, it will investigate the relationship between the scores obtained and the demographic occupational characteristics of the handlers. Using a paper-based questionnaire, 500 food handlers from four- and five-star hotels in Luxor participated in a cross-sectional survey. The study's findings showed a statistically significant direct relationship between kitchen staff members' knowledge of food allergies and their handling of them in Luxor's four and five-star hotels, This implies that the more knowledgeable kitchen staff members are about food allergies, the better their practices will be for treating food allergies in four- and five-star hotels in Luxor. Additionally, there is a statistically significant direct correlation between kitchen staff awareness of food allergens and their attitudes toward food allergies in four- and five-star hotels in Luxor, meaning that the more knowledgeable kitchen staff members are about food allergens, the more those attitudes will be shaped. Also the results reflect a clear understanding of the meaning and concept of food allergy among the respondents, as the total average score for this table reached about 3.79, which reflects a high degree of agreement by the research sample on the statements of this axis and also the mean of the Extent are considered this food allergens ranged between (4.08: 3.49), where the Statements (Milk is a common ingredient in butter, cheese, cream, milk powders and yoghurt) came first, while (Lupin is a flower, but it’s also found in flour! Lupin flour and seeds) came last, and The attitude of food allergy ranged between (4.31: 3.26), where the Statements (I am willing to attend food allergy training courses/workshops to learn more about food allergies) came first, while (I do not believe I can effectively handle a food allergy emergency situation at my workplace) came last. And the study recommended that Setting up a control system that contributes to food allergy, Control in the food production and storage process (GMP), employing quick techniques to find allergen residue in goods. | ||||
| Keywords | ||||
| Food allergy; Food service; Knowledge; Practices; Food service staff | ||||
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