Factors influencing the implementation of food safety control systems in Taiwanese international tourist hotels

Abstract

The aim of this study was to analyze food safety control systems (FSCS) in selected hotels in Taiwan in order to identify current issues and future trends in the hotel industry. Fourteen interviews were conducted with personnel in six large international tourist hotels with a FSCS in place. Analysis of the interviews indicated that a hotel's food safety standards and operations depended significantly on the attitudes of the hotel management. Public concern, competitive advantage and the government's food safety policies all had less influence on the implementation and maintenance of a FSCS than the ongoing support of management. Hotel managements hope, therefore, that the government will educate the public on food safety and provide incentives that enable hotels to adopt FSCS strategies while reducing the cost. The study contributes to the development of theory relating to the implementation of food safety strategies, particularly for the hotel industry.