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Journal of Foodservice Business Research Volume 22, 2019 - Issue 1
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Articles

Food allergy information sharing and communication strategies in full-service restaurants in the U.S.

Han WenDepartment of Hospitality & Tourism Management, University of North Texas, Denton, TX, USACorrespondence[email protected]
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Junehee KwonDepartment of Hospitality Management, Kansas State University, Manhattan, KS, USAView further author information
Pages 50-65 | Published online: 22 Nov 2018

Citations (9)

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Read on this site (1)

Soojin Lee & Pei Liu. (2021) Food intolerance or food allergy? exploring food safety practices among campus foodservice employees. Journal of Foodservice Business Research 24:6, pages 665-682.
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Articles from other publishers (8)

Grace Poole, Alex Pinto, Sharon Evans, Suzanne Ford, Mike O’Driscoll, Sharon Buckley, Catherine Ashmore, Anne Daly & Anita MacDonald. (2022) Hungry for Change: The Experiences of People with PKU, and Their Caregivers, When Eating Out. Nutrients 14:3, pages 626.
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Hien Thu Bui & Viachaslau Filimonau. (2021) A recipe for sustainable development: assessing transition of commercial foodservices towards the goal of the triple bottom line sustainability. International Journal of Contemporary Hospitality Management 33:10, pages 3535-3563.
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Timothy G. Wingate, Samantha K. Jones, Malika K. Khakhar & Joshua S. Bourdage. (2021) Speaking of allergies: Communication challenges for restaurant staff and customers. International Journal of Hospitality Management 96, pages 102959.
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Ramazan Eren, Merve Çetin, Ayşe Eren & Kadir Çetin. (2021) Food allergy knowledge, attitude, and practices of chefs in resort hotels in Turkey. International Journal of Gastronomy and Food Science 24, pages 100345.
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Lina Weber & Peter Lugosi. (2021) The event experiences of attendees with food allergies, intolerances and coeliac disease: risk loaded value-creation/destruction. International Journal of Event and Festival Management 12:2, pages 184-202.
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Han Wen & Yee Ming Lee. (2020) Effects of message framing on food allergy communication: A cross-sectional study of restaurant customers with food allergies. International Journal of Hospitality Management 89, pages 102401.
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J.M. Soon. (2020) ‘Food allergy? Ask before you eat’: Current food allergy training and future training needs in food services. Food Control 112, pages 107129.
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Julie Barnett, Konstantina Vasileiou & Jane S. Lucas. (2020) Conversations about food allergy risk with restaurant staff when eating out: A customer perspective. Food Control 108, pages 106858.
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