Food Protection Trends - January 2009 - 24

TABLE 1. Characteristics of managers (n = 237) Characteristic n %a Characteristic years employed in foodservice 34.2 21.9 23.6 16.0 3.4 5 or less 6 – 15 16 – 25 26 or more years employed in the restaurant industry 5 or less 6 – 15 16 – 25 26 or more years employed in current position 5 or less 6 – 15 16 – 25 26 or more Professional affiliations National Restaurant Association Kansas Restaurant & Hospitality Association Local Restaurant Association 0 84 53 35 0 35.4 22.4 14.8 n %a Responses may not equal 100% due to non-response to a question Age 30 years or younger 31 – 40 years 41 – 50 years 51 – 60 years 60 years or older Gender Male Female Education Less than high school degree High school/GED Some college Associate’s Degree Bachelor’s Degree Graduate Degree Food safety certification Yes No 81 52 56 38 8 119 117 50.4 49.6 45 112 54 24 19.0 47.3 22.8 10.1 5 60 83 29 55 3 2.1 25.3 35.0 12.2 23.2 1.3 146 64 17 7 61.6 27.0 7.2 2.9 162 72 68.4 30.4 32 38 10 13.5 16.0 4.2 Which food safety certification ServSafe® 116 Serving-It-Safe 4 Other 42 71.6 2.5 25.9 Job title Owner/Co-owner General manager Department manager Regional/district manager 81 37 108 4 34.2 15.6 45.6 1.7 on a 7-point scale from very rarely (1) to very frequently (7). A total control belief score was then calculated by multiplying the individual control beliefs scores by the power of those control beliefs to derive an overall belief score, which was then summed across all evaluations. Part III included nine questions that obtained information about the demographics of the managers. These questions gathered data about age, gender, educational level, food safety certification status, and employment characteristics. ences (SPSS, Version 11.5). Descriptive statistics, including means, standard deviations and frequencies, were calculated. Independent samples t-tests were used to determine the differences between mean item scores based on type of operation and certification status of the manager. Alpha levels of .05 were considered significant. Demographics Respondent characteristics and operational data are presented in Tables 1 and 2, respectively. An approximately equal number of male (50.4%) and female (49.6%) managers participated in the study. This is comparable to results of a study by Roberts and Sneed (31), in which 53% of the restaurant managers responding were male. The majority of managers were department managers (45.6%), such as back-of-the-house, food and beverage, and/or service managers. All managers had been employed in the industry for more than six years, with 14.8% having worked in the industry for 26 or more years. The majority of operations had a seating capacity of less than 100 people RESULTS A total of 266 managers responded. Because of incomplete and missing data, 237 responses were usable. The final overall response rate was 17.9%. This is comparable to the response rates reported by Roberts and Sneed (31) and CochranYantis et al. (11), who achieved response rates of 19% and 20%, respectively. Data analysis All data analysis procedures utilized the Statistical Package for the Social Sci- 24 FOOD PROTECTION TRENDS | JANUARY 2009

Food Protection Trends - January 2009

Table of Contents for the Digital Edition of Food Protection Trends - January 2009