Title

Food Safety Inspections Results: A Comparison of Ethnic-Operated Restaurants to Non-Ethnic-Operated Restaurants

Keywords

Food safety, Sanitation, Restaurant inspections, Ethnic restaurants, Non-ethnic restaurants, Food safety violations

Abstract

This study examined the proposition that cultural differences between ethnic-operated restaurants in high tourism areas of the United States (US) compared to non-ethnic operated restaurants explains the differences in food safety and sanitation inspection scores in five US cities considered popular tourism destinations. It was hypothesized that ethnic-operated restaurants, composed of people from different cultural norms than that of the indigenous US population, would result in significantly higher rates of critical regulatory violations than non-ethnic-operated restaurants. Food safety inspection data was obtained from five cities in the west, mid-west, east and two from the south for the years 2009 and 2010. Results confirmed the hypotheses that ethnic-operated restaurants have significantly higher rates of inspection and critical violations. Implications for regulators, trainers, ethnic restaurants and organizations seeking to manage diversity are discussed.

Publication Date

3-6-2015

Original Citation

Harris, K.J., Murphy, K.S., DiPietro, R.B., Rivera, G., (2015). Food Safety Inspections Results: A Comparison of Ethnic-Operated Restaurants to Non-Ethnic-Operated Restaurants. International Journal of Hospitality Management, 46, 190-199.

Number of Pages

190-199

Document Type

Paper

Language

English

Source Title

International Journal of Hospitality Management

Volume

46

College

Rosen College of Hospitality Management

Location

Rosen College of Hospitality Management

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