The Effects of Food Safety Knowledge, Attitude and Practices on Hotel Competitive Advantages: Perceptions of Food Service Staff in Hotels | ||||
| Journal of Association of Arab Universities for Tourism and Hospitality | ||||
| Article 7, Volume 13, Issue 4, 2016, Page 44-62 PDF (558.4 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jaauth.2016.53836 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Omar Qoura; EL Hussein Ali | ||||
| Faculty of Tourism and Hotels, Fayoum University | ||||
| Abstract | ||||
| The study aims to explore the effect of gained knowledge, attitudes and practices KAP of food safety among food and beverage department staff on hotels' competitiveness. Data were collected by a Semi-structured questionnaire distributed to food and beverage department staff at five-star hotels in Cairo. The obtained data were analysed using SPSS version 22. The results reveal that food and beverage staff perceives the KAP variables to have a positive effect on hotels' reputation, cost savings, market share, and competitiveness of hotels. | ||||
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