Abstract
This study uses the in-depth case study method to evaluate the perceptions of managers and handlers of the Food and Beverage (A&B) sector of a five-star hotel that has as a differential the certification by a Food Safety Management System (FSMS), based on Hazard Analysis and Critical Control Points (HACCP), for some of the products of its breakfast buffet. The data were collected through semi-structured interviews with 6 managers from the A&B sector and a survey with their teams of food handlers (N = 105), being later analyzed by Content Analysis, supported by Atlas.tiÔ v.5.5 and descriptive statistics supported by SPSSÔ v. 14.0, respectively. The questionnaire used was previously tested, through consultation with experts and pre-test with a group of 20 food handlers from another hotel in the same hotel chain and with similar characteristics. The results obtained show considerable contrast in the socioeconomic classes and education of the employees of both groups, which may influence their overall perceptions of food safety. And, although both groups agree that an FSMS based on a voluntary and certified HACCP system can represent a competitive advantage for the hotel, most food handlers do not seem to perceive certified products differently in practice. Finally, the study points out the need to better communicate food safety certification in hotels in order to make it tangible, transferring added value to the business.
Highlights
Lodging is a providing of service, among which is highlighted that of food service under the responsibility of the area named Food & Beverages (F&B), which involves all food offered by hotels and all kind of lodging establishments, ranges from the breakfast buffets to meals served in their restaurants that represent the haute cuisine of the city (Araújo, Gonçalves & Mathias, 2014)
The purpose of this study is to comparatively evaluate the perceptions of two groups in one food service staff, represented by F&B managers and food handlers, of a Brazilian hotel that has adopted a pioneering Food Safety Management System (FSMS) model, which is certified by a Hazard Analysis and Critical Control Points (HACCP)-based system, which is a not a legal sanitary requirement in Brazil for food services
The purpose of this study is to comparatively evaluate the perceptions of two groups in one food service team, represented by F&B managers and food handlers of a Brazilian hotel that has adopted a pioneering FSMS model, which is certified by a HACCP-based system, which is a not a legal sanitary requirement in Brazil for food services
Summary
Lodging is a providing of service, among which is highlighted that of food service under the responsibility of the area named Food & Beverages (F&B), which involves all food offered by hotels and all kind of lodging establishments, ranges from the breakfast buffets to meals served in their restaurants that represent the haute cuisine of the city (Araújo, Gonçalves & Mathias, 2014) These establishments offer food services for either guests who use their restaurants, bars and room services as well as for general customers who eat in their restaurants or in banquet services offered in social and corporate events held on their premises. HACCP is a management tool that allows the prevention of physical, chemical, and biological hazards and consists of conducting a survey of hazards at each stage of production and listing control measures for each identified hazard, eliminating hazards or reducing them to an acceptable level (Rosseto, Batistella & Veiga, 2020)
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