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Barry Reece and Rhonda Brandt use a human relations perspective to explain behavior at work. Following a review of the six components of their model, the author presents research to illustrate how it can be used by managers to help them understand why food safety violations occur in restaurants. An additional variable not included in the model is discusses and recommendations for managers are made.
"Food Safety in Restaurants: A Human Relations Model,"
1, Article 3.
Available at: http://digitalcommons.fiu.edu/hospitalityreview/vol19/iss1/3