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A growing body of literature explores the relationship between organizational behavior and food safety in restaurants, but most findings are based on two participant observation studies which, while rick with insights, limit the generalizability of the results. This study attempts to overcome this limitation by surveying a sample of student-cooks enrolled in three South Florida culinary schools. Results indicate that restaurant managers must realize that the practice of food safety involves more than microbiology and HACCF!
Walczak, David and Reuter, Monika
"Relationships: Food Safety and Organizational Behavior,"
1, Article 5.
Available at: http://digitalcommons.fiu.edu/hospitalityreview/vol20/iss1/5