Unfortunately, 2020 is challenging to reflect enhanced food safety cultural performance in
terms of greater employee compliance and reduced levels of food and drink contamination.
This paper looks at the key factors affecting the food & beverage sector in hotels run by a
worldwide hotel chain and it is based on a food culture model adopted by authors. Following
the combination of theoretical and practical approaches that applied in the hotel industry
and reviewing the academic literature focuses on food safety culture and risk management,
the target is the indication of daily risks and the application of the most beneficial way to
avoid them. A set of qualitative and quantitative methods will be implemented; designing an
online anonymous survey will be taken by a representative number of employees (60
participants) who work in management positions and the food and beverages departments
of the hotel or the kitchen and supporting in-depth with semi-structured interviews (10
participants from each hotel). Employees’ perceptions of food safety culture will be
evaluated on factors of management support, control, commitment, communication,
competence, environment, and risk awareness. Finally, areas of strength and potential
improvement will be identified, for the smoother way of operation in the food and beverage
department of the hotels