Chinese Consumer Preference for Certain Asian Native Restaurants and the Role that Hygiene Plays in Their Options

Abstract

Purpose: The purpose of this study was to explore food handlers’ hygiene practices as determinants of customers’ preference for certain Asian native restaurants in China.
 Methodology: The study used a desktop literature review methodology (desk study). This required a thorough analysis of research on the food handlers’ hygiene practices as determinants of customers’ preference for certain Asian native restaurants’. The subject of the study underwent three phases of sorting in order to assess its suitability for further study.
 Findings: The results demonstrated that the two variables had no meaningful link with one another. The majority of customers were not concerned with hygiene standards, as was shown in numerous restaurants where high customer volumes persisted despite the presence of subpar hygiene measures. Therefore, the study came to the conclusion that although hygienic procedures have an impact on customers' decisions about which restaurants to visit, the impact is not substantial.
 Unique Contribution to Theory, Practice and Policy: According to the report, public health authorities in metropolitan areas should train all restaurant stakeholders in food hygiene standards and alert customers to the risks involved with inappropriate food handling. The study also advised restaurant owners to follow food safety laws, and it suggested conducting similar research in other cities, in rural restaurants, and with more eateries.