Research Article
Year 2022,
Volume: 5 Issue: 2, 107 - 121, 25.12.2022
Abstract
Turizm sektöründe özellikle konaklama önemli yapı taşlarından biridir. Salgın sürecinde birçok otel gelirleri azalmış, gelir seviyeleri düşmüştür. Genellikle oda, yiyecek ve içecek satışından veya diğer hizmetlerden elde edilen otel gelir kaynakları kesintiye uğramıştır. Otel işletmelerinin hem ekonomiye döviz getirici etkisi hem de istihdama katkısı son yıllarda giderek arttığından, sektörün gelir kaybının azaltılmasına yönelik çalışmalar yapılmaktadır. Bu çalışmaların başında da salgın ve diğer sağlık unsurlarının iyileştirilmesi çabalarıdır. Turistlerin sağlıklarını düşünerek tatil planlarını yapmaları dolayısıyla sağlık ile ilgili konular ön plana çıkmıştır. Bu konuların başında da gıda ile ilgili güvenlik tedbirleri gelmektedir. Otellerdeki gıda sunumu turistler açısından son derece önemli bir konu olmakla birlikte, otellerin taleplerini etkilemektedir. Bu çalışmanın amacı, otellerde uygulanan gıda güvenliği unsurlarını ortaya koymak, gıda kalitesi ile gıda güvenliğinin müşteri memnuniyeti üzerindeki etkilerini incelemek amacıyla yapılmıştır. Bu araştırma da konunun önemine ilişkin literatür taraması yapılmış, otellerdeki gıda güvenliğinin sağlanması için önerilerde bulunulmuştur. Çalışma, BRC, EUREPGAP, SQF2000, ISO 22000:2005, CODEX ALİMENTARİUS ve HACCP gıda güvenliği uygulamalarının en az birinin otel işletmeleri tarafından kullanılması gerekliliğini ortaya koymaktadır.
Keywords
Turizm Otel İşletmeleri Gıda Güvenliği Gıda Mühendisliği Tourism Hotel Management Food Safety Food Engineering
References
- Akyurt, H. ve Ültay, E. (2022). Akademisyenlerin Uzaktan Eğitim Sistemi Faktörleri Algılamalarının Ahp Yöntemi ile Derecelendirilmesi: Giresun Üniversitesi Örneği. Social Science Development Journal, 7(32), 42-56.
- Alli, I. (2004). Food quality assurance: Principles and practices. Boca Raton, Florida: CRC Press.
- Anita, T. L. and Pratomo, A. (2021). Food safety management and food quality in hospitality industry during covid-19 pandemic. Uncertain Supply Chain Management, 9, 681–686.
- Aurelia, C., Zaida, T. J., Dellora, D. and Bulatovic, S. R. (2018). Measuring and improving food safety culture in a five-star hotel: a case study. Worldwide Hospitality and Tourism Theme, 10(3), 358-368.
- Binkley, M. and Henroid, D. (2012). Assessing Factors Contributing to Food Safety Culture in Retail Food Establishments. Food Protection Trends, 32 (8), 468–476.
- Canny, I. U. (2014). Measuring the Mediating Role of Dinning Experience Attributing on Customer Satisfaction and Its Impact on Behavioral Intentions of Casual Dinning Restaurant in Jakarta. International Journal of Innovation, Management and Technology, 5(1), 25-29.
- Fontannaz-Aujoulat, F., M. Frost, and Schlundt, J. (2019). WHO Five Keys to Safer Food communication campaign - Evidence-based simple messages with a global impact. Food Control, 101, 53-57.
- Griffith, C. J., Jackson, L. M. andLues, R. (2017). The food safety culture in a large South African food service complex: Perspectives on a case study. British Food Journal, 119(4), 729– 743.
- Kumar, A. (2012). Food Safety and Quality: an Overview of Practical Implementation in Selected Hotels of Haryana Tourism. International Journal of Hospitality & Tourism Systems, 5(1), 47-57.
- Islamy, G. P., Sumarmi, S. & Farapti, F. (2018). Analisis Higiene Sanitasi dan Keamanan Makanan Jajanan di Pasar Besar Kota Malang. Amerta Nutrition, 2(1), 29–36.
- Mohd. Firdaus, S.A., Son, R., Mohhiddin, O., Toh, S. and Chai, L. C. (2015). Food court hygiene assessment and food safety knowledge, attitudes and practices of food handlers in Putrajaya. International food research journal, 22, 1843-1854.
- Mutua, A. (2021). Role of Food Management Systems on Food Safety in Hotels. International Journal of Food Sciences, 2(1), 37-50.
- Payne-Palacio, J. and Theis, M. (2012). Foodservice Management Principles and Practices (12th. Ed. ed.): London: Prentice Hall.
- Pérez, M. and Manzano, A. (2017). Food Safety and Sanitary Practices of Selected Hotels in Batangas Province, Philippines : Basis of Proposed Enhancement Measures April.
- Riggio, G.M., Wang, Q., Kniel, K.E. and Gibson, K.E. (2019). Microgreens—A review of food safety considerations along the farm to fork continuum. International Journal of Food Microbiology, 290, 76–85.
- Ryu, K., Lee, H. and Kim, W. (2012). The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions. Int. J. Contemp. Hosp. Manag, 24, 200–223.
- Soetanto, H. (2019). Konsep dan Strategi Mewujudkan Ketahanan Pakan Nasional. Malang: Universitas Brawijaya Press.
- Ültay, E., Akyurt, H. ve Ültay, N. (2021). Sosyal bilimlerde betimsel içerik analizi. IBAD Sosyal Bilimler Dergisi, 10, 188-201.
- Waluyo, E. and Kusuma, B. (2017). Keamanan Pangan Produk Perikanan. Malang: Universitas Brawijaya Press.
- Wani, A. Y., Tanuwijaya, K. L. and Arfiani, P. E. (2019). Manajemen Operasional Penyelenggaraan Makanan Massal. Malang: Universitas Brawijaya Press.
- Williams, P. and Naumann, E. (2011). Customer satisfaction and business performance: a firm-level analysis. Journal of services marketing, 25(1), 20-32.
- Zeithaml, V. and Bitner, M. (2006). Service marketing (4th edition). New York: McGraw-Hill, International Edition.
Year 2022,
Volume: 5 Issue: 2, 107 - 121, 25.12.2022
Abstract
References
- Akyurt, H. ve Ültay, E. (2022). Akademisyenlerin Uzaktan Eğitim Sistemi Faktörleri Algılamalarının Ahp Yöntemi ile Derecelendirilmesi: Giresun Üniversitesi Örneği. Social Science Development Journal, 7(32), 42-56.
- Alli, I. (2004). Food quality assurance: Principles and practices. Boca Raton, Florida: CRC Press.
- Anita, T. L. and Pratomo, A. (2021). Food safety management and food quality in hospitality industry during covid-19 pandemic. Uncertain Supply Chain Management, 9, 681–686.
- Aurelia, C., Zaida, T. J., Dellora, D. and Bulatovic, S. R. (2018). Measuring and improving food safety culture in a five-star hotel: a case study. Worldwide Hospitality and Tourism Theme, 10(3), 358-368.
- Binkley, M. and Henroid, D. (2012). Assessing Factors Contributing to Food Safety Culture in Retail Food Establishments. Food Protection Trends, 32 (8), 468–476.
- Canny, I. U. (2014). Measuring the Mediating Role of Dinning Experience Attributing on Customer Satisfaction and Its Impact on Behavioral Intentions of Casual Dinning Restaurant in Jakarta. International Journal of Innovation, Management and Technology, 5(1), 25-29.
- Fontannaz-Aujoulat, F., M. Frost, and Schlundt, J. (2019). WHO Five Keys to Safer Food communication campaign - Evidence-based simple messages with a global impact. Food Control, 101, 53-57.
- Griffith, C. J., Jackson, L. M. andLues, R. (2017). The food safety culture in a large South African food service complex: Perspectives on a case study. British Food Journal, 119(4), 729– 743.
- Kumar, A. (2012). Food Safety and Quality: an Overview of Practical Implementation in Selected Hotels of Haryana Tourism. International Journal of Hospitality & Tourism Systems, 5(1), 47-57.
- Islamy, G. P., Sumarmi, S. & Farapti, F. (2018). Analisis Higiene Sanitasi dan Keamanan Makanan Jajanan di Pasar Besar Kota Malang. Amerta Nutrition, 2(1), 29–36.
- Mohd. Firdaus, S.A., Son, R., Mohhiddin, O., Toh, S. and Chai, L. C. (2015). Food court hygiene assessment and food safety knowledge, attitudes and practices of food handlers in Putrajaya. International food research journal, 22, 1843-1854.
- Mutua, A. (2021). Role of Food Management Systems on Food Safety in Hotels. International Journal of Food Sciences, 2(1), 37-50.
- Payne-Palacio, J. and Theis, M. (2012). Foodservice Management Principles and Practices (12th. Ed. ed.): London: Prentice Hall.
- Pérez, M. and Manzano, A. (2017). Food Safety and Sanitary Practices of Selected Hotels in Batangas Province, Philippines : Basis of Proposed Enhancement Measures April.
- Riggio, G.M., Wang, Q., Kniel, K.E. and Gibson, K.E. (2019). Microgreens—A review of food safety considerations along the farm to fork continuum. International Journal of Food Microbiology, 290, 76–85.
- Ryu, K., Lee, H. and Kim, W. (2012). The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions. Int. J. Contemp. Hosp. Manag, 24, 200–223.
- Soetanto, H. (2019). Konsep dan Strategi Mewujudkan Ketahanan Pakan Nasional. Malang: Universitas Brawijaya Press.
- Ültay, E., Akyurt, H. ve Ültay, N. (2021). Sosyal bilimlerde betimsel içerik analizi. IBAD Sosyal Bilimler Dergisi, 10, 188-201.
- Waluyo, E. and Kusuma, B. (2017). Keamanan Pangan Produk Perikanan. Malang: Universitas Brawijaya Press.
- Wani, A. Y., Tanuwijaya, K. L. and Arfiani, P. E. (2019). Manajemen Operasional Penyelenggaraan Makanan Massal. Malang: Universitas Brawijaya Press.
- Williams, P. and Naumann, E. (2011). Customer satisfaction and business performance: a firm-level analysis. Journal of services marketing, 25(1), 20-32.
- Zeithaml, V. and Bitner, M. (2006). Service marketing (4th edition). New York: McGraw-Hill, International Edition.
Year 2022,
Volume: 5 Issue: 2, 107 - 121, 25.12.2022
Abstract
Accommodation is one of the most important building blocks in the tourism sector. During the epidemic, the incomes of many hotel businesses decreased and their income levels decreased. Hotel revenue sources, often from room, food and beverage sales, or other services, were disrupted. Since both the foreign exchange-generating effect of the hotel businesses on the economy and their contribution to employment have increased in recent years, studies are carried out to reduce the income loss of the sector. At the beginning of these studies are efforts to improve the epidemic and other health elements. As tourists make their holiday plans by considering their health, it has brought health-related issues to the fore. One of these issues is food-related safety measures. Food presentation in hotels is an extremely important issue for tourists, and it affects the demand level of hotel businesses. The aim of this study was to reveal the food safety elements applied in hotels and to examine the effects of food quality and food safety on customer satisfaction. In this research, a literature review regarding the importance of the subject has been made, and suggestions have been made to ensure food safety in hotels. The study reveals that at least one of the food safety practices of BRC, EUREPGAP, SQF2000, ISO 22000:2005, CODEX ALIMENTARIUS and HACCP should be used by hotel businesses.
References
- Akyurt, H. ve Ültay, E. (2022). Akademisyenlerin Uzaktan Eğitim Sistemi Faktörleri Algılamalarının Ahp Yöntemi ile Derecelendirilmesi: Giresun Üniversitesi Örneği. Social Science Development Journal, 7(32), 42-56.
- Alli, I. (2004). Food quality assurance: Principles and practices. Boca Raton, Florida: CRC Press.
- Anita, T. L. and Pratomo, A. (2021). Food safety management and food quality in hospitality industry during covid-19 pandemic. Uncertain Supply Chain Management, 9, 681–686.
- Aurelia, C., Zaida, T. J., Dellora, D. and Bulatovic, S. R. (2018). Measuring and improving food safety culture in a five-star hotel: a case study. Worldwide Hospitality and Tourism Theme, 10(3), 358-368.
- Binkley, M. and Henroid, D. (2012). Assessing Factors Contributing to Food Safety Culture in Retail Food Establishments. Food Protection Trends, 32 (8), 468–476.
- Canny, I. U. (2014). Measuring the Mediating Role of Dinning Experience Attributing on Customer Satisfaction and Its Impact on Behavioral Intentions of Casual Dinning Restaurant in Jakarta. International Journal of Innovation, Management and Technology, 5(1), 25-29.
- Fontannaz-Aujoulat, F., M. Frost, and Schlundt, J. (2019). WHO Five Keys to Safer Food communication campaign - Evidence-based simple messages with a global impact. Food Control, 101, 53-57.
- Griffith, C. J., Jackson, L. M. andLues, R. (2017). The food safety culture in a large South African food service complex: Perspectives on a case study. British Food Journal, 119(4), 729– 743.
- Kumar, A. (2012). Food Safety and Quality: an Overview of Practical Implementation in Selected Hotels of Haryana Tourism. International Journal of Hospitality & Tourism Systems, 5(1), 47-57.
- Islamy, G. P., Sumarmi, S. & Farapti, F. (2018). Analisis Higiene Sanitasi dan Keamanan Makanan Jajanan di Pasar Besar Kota Malang. Amerta Nutrition, 2(1), 29–36.
- Mohd. Firdaus, S.A., Son, R., Mohhiddin, O., Toh, S. and Chai, L. C. (2015). Food court hygiene assessment and food safety knowledge, attitudes and practices of food handlers in Putrajaya. International food research journal, 22, 1843-1854.
- Mutua, A. (2021). Role of Food Management Systems on Food Safety in Hotels. International Journal of Food Sciences, 2(1), 37-50.
- Payne-Palacio, J. and Theis, M. (2012). Foodservice Management Principles and Practices (12th. Ed. ed.): London: Prentice Hall.
- Pérez, M. and Manzano, A. (2017). Food Safety and Sanitary Practices of Selected Hotels in Batangas Province, Philippines : Basis of Proposed Enhancement Measures April.
- Riggio, G.M., Wang, Q., Kniel, K.E. and Gibson, K.E. (2019). Microgreens—A review of food safety considerations along the farm to fork continuum. International Journal of Food Microbiology, 290, 76–85.
- Ryu, K., Lee, H. and Kim, W. (2012). The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions. Int. J. Contemp. Hosp. Manag, 24, 200–223.
- Soetanto, H. (2019). Konsep dan Strategi Mewujudkan Ketahanan Pakan Nasional. Malang: Universitas Brawijaya Press.
- Ültay, E., Akyurt, H. ve Ültay, N. (2021). Sosyal bilimlerde betimsel içerik analizi. IBAD Sosyal Bilimler Dergisi, 10, 188-201.
- Waluyo, E. and Kusuma, B. (2017). Keamanan Pangan Produk Perikanan. Malang: Universitas Brawijaya Press.
- Wani, A. Y., Tanuwijaya, K. L. and Arfiani, P. E. (2019). Manajemen Operasional Penyelenggaraan Makanan Massal. Malang: Universitas Brawijaya Press.
- Williams, P. and Naumann, E. (2011). Customer satisfaction and business performance: a firm-level analysis. Journal of services marketing, 25(1), 20-32.
- Zeithaml, V. and Bitner, M. (2006). Service marketing (4th edition). New York: McGraw-Hill, International Edition.
Year 2022,
Volume: 5 Issue: 2, 107 - 121, 25.12.2022
Abstract
References
- Akyurt, H. ve Ültay, E. (2022). Akademisyenlerin Uzaktan Eğitim Sistemi Faktörleri Algılamalarının Ahp Yöntemi ile Derecelendirilmesi: Giresun Üniversitesi Örneği. Social Science Development Journal, 7(32), 42-56.
- Alli, I. (2004). Food quality assurance: Principles and practices. Boca Raton, Florida: CRC Press.
- Anita, T. L. and Pratomo, A. (2021). Food safety management and food quality in hospitality industry during covid-19 pandemic. Uncertain Supply Chain Management, 9, 681–686.
- Aurelia, C., Zaida, T. J., Dellora, D. and Bulatovic, S. R. (2018). Measuring and improving food safety culture in a five-star hotel: a case study. Worldwide Hospitality and Tourism Theme, 10(3), 358-368.
- Binkley, M. and Henroid, D. (2012). Assessing Factors Contributing to Food Safety Culture in Retail Food Establishments. Food Protection Trends, 32 (8), 468–476.
- Canny, I. U. (2014). Measuring the Mediating Role of Dinning Experience Attributing on Customer Satisfaction and Its Impact on Behavioral Intentions of Casual Dinning Restaurant in Jakarta. International Journal of Innovation, Management and Technology, 5(1), 25-29.
- Fontannaz-Aujoulat, F., M. Frost, and Schlundt, J. (2019). WHO Five Keys to Safer Food communication campaign - Evidence-based simple messages with a global impact. Food Control, 101, 53-57.
- Griffith, C. J., Jackson, L. M. andLues, R. (2017). The food safety culture in a large South African food service complex: Perspectives on a case study. British Food Journal, 119(4), 729– 743.
- Kumar, A. (2012). Food Safety and Quality: an Overview of Practical Implementation in Selected Hotels of Haryana Tourism. International Journal of Hospitality & Tourism Systems, 5(1), 47-57.
- Islamy, G. P., Sumarmi, S. & Farapti, F. (2018). Analisis Higiene Sanitasi dan Keamanan Makanan Jajanan di Pasar Besar Kota Malang. Amerta Nutrition, 2(1), 29–36.
- Mohd. Firdaus, S.A., Son, R., Mohhiddin, O., Toh, S. and Chai, L. C. (2015). Food court hygiene assessment and food safety knowledge, attitudes and practices of food handlers in Putrajaya. International food research journal, 22, 1843-1854.
- Mutua, A. (2021). Role of Food Management Systems on Food Safety in Hotels. International Journal of Food Sciences, 2(1), 37-50.
- Payne-Palacio, J. and Theis, M. (2012). Foodservice Management Principles and Practices (12th. Ed. ed.): London: Prentice Hall.
- Pérez, M. and Manzano, A. (2017). Food Safety and Sanitary Practices of Selected Hotels in Batangas Province, Philippines : Basis of Proposed Enhancement Measures April.
- Riggio, G.M., Wang, Q., Kniel, K.E. and Gibson, K.E. (2019). Microgreens—A review of food safety considerations along the farm to fork continuum. International Journal of Food Microbiology, 290, 76–85.
- Ryu, K., Lee, H. and Kim, W. (2012). The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions. Int. J. Contemp. Hosp. Manag, 24, 200–223.
- Soetanto, H. (2019). Konsep dan Strategi Mewujudkan Ketahanan Pakan Nasional. Malang: Universitas Brawijaya Press.
- Ültay, E., Akyurt, H. ve Ültay, N. (2021). Sosyal bilimlerde betimsel içerik analizi. IBAD Sosyal Bilimler Dergisi, 10, 188-201.
- Waluyo, E. and Kusuma, B. (2017). Keamanan Pangan Produk Perikanan. Malang: Universitas Brawijaya Press.
- Wani, A. Y., Tanuwijaya, K. L. and Arfiani, P. E. (2019). Manajemen Operasional Penyelenggaraan Makanan Massal. Malang: Universitas Brawijaya Press.
- Williams, P. and Naumann, E. (2011). Customer satisfaction and business performance: a firm-level analysis. Journal of services marketing, 25(1), 20-32.
- Zeithaml, V. and Bitner, M. (2006). Service marketing (4th edition). New York: McGraw-Hill, International Edition.
There are 22 citations in total.
Details
| Primary Language | Turkish |
|---|---|
| Journal Section | Articles |
| Authors | |
| Early Pub Date | December 21, 2022 |
| Publication Date | December 25, 2022 |
| Published in Issue | Year 2022 Volume: 5 Issue: 2 |
Yukarıdaki örnek makaleyi bilgisayarınıza indirip, şablonunu kendi makalenize uyarlayabilirsiniz.
Telif Hakkı Devri Formu imzalanıp, (taratılıp veya resim jpg. vs olabilir) makale başvuru esnasında Dergi sistemine yüklenmelidir.