Citations (7)
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Ian Young, Abhinand Thaivalappil, Judy Greig, Richard Meldrum & Lisa Waddell. (2018) Explaining the food safety behaviours of food handlers using theories of behaviour change: a systematic review. International Journal of Environmental Health Research 28:3, pages 323-340.
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Kimberly J. Harris, Scott Taylor$suffix/text()$suffix/text() & Kevin Murphy. Restaurant worker food safety and sanitation compliance behavior in times of crisis: an investigation of transactional leadership behavior effectiveness. Journal of Foodservice Business Research 0:0, pages 1-27.
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Articles from other publishers (5)
Cortney L. Norris, Michelle Russen & Scott Taylor Jr. (2022) Expanding the experiential value scale to predict independent restaurant dining intent. Journal of Hospitality and Tourism Insights 6:2, pages 613-631.
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G. Rejikumar, Asokan-Ajitha Aswathy, Ajay Jose & Mathew Sonia. (2021) A collaborative application of design thinking and Taguchi approach in restaurant service design for food wellbeing. Journal of Service Theory and Practice 32:2, pages 199-231.
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Bình Nghiêm-Phú & Erika DeJong Watanabe. 2021. Handbook of Research on Disruptive Innovation and Digital Transformation in Asia. Handbook of Research on Disruptive Innovation and Digital Transformation in Asia
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Naiqing Lin & Kevin R. Roberts. (2020) Using the theory of planned behavior to predict food safety behavioral intention: A systematic review and meta-analysis. International Journal of Hospitality Management 90, pages 102612.
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Faizan Ali, Kimberly J. Harris & Kisang Ryu. (2019) Consumers' return intentions towards a restaurant with foodborne illness outbreaks: Differences across restaurant type and consumers' dining frequency. Food Control 98, pages 424-430.
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