Food Protection Trends - January 2009 - (Page 26) TABLE 3. TpB direct and indirect belief comparisons between chain and independent restaurant operations Mean ± Standard Deviation Overall (n = 236) Direct Measuresa Attitude Subjective norm Perceived behavioral control Behavioral intention Indirect Measuresb Behavioral Beliefs Ensuring safe food Increase employees’ awareness of food safety Help maintain operations’ reputation Increase food safety practices of employees Better food quality Decrease lawsuits Keeping customers satisfied Reduce food waste Increase employee satisfaction Normative Beliefs Health inspector Customers Long-term employees Vendors Supervisor Short-term employees Control Beliefs Employee scheduling Managers’ time Time commitment for food safety training Lack of off-site training opportunities Financial resources Employees don’t follow what they learn Lack of on-site training opportunities Lack of targeted training materials Independent Operations (n = 119) Chain Operations (n = 117) t p 6.26 ± 0.76 5.89 ± 1.39 5.22 ± 2.10 5.88 ± 1.59 6.24 ± 0.75 5.82 ± 1.36 5.68 ± 1.74 5.84 ± 1.55 6.29 ± 0.78 5.95 ± 1.44 4.76 ± 2.33 5.91 ± 1.63 -0.537 -0.742 3.432 -0.310 0.592 0.459 0.001* 0.757 18.43 ± 4.87 17.68 ± 5.94 17.66 ± 5.52 17.42 ± 5.90 17.16 ± 6.17 16.83 ± 7.13 16.36 ± 6.65 12.78 ± 8.32 12.67 ± 7.82 17.90 ± 17.66 ± 17.47 ± 17.39 ± 16.34 ± 16.34 ± 15.23 ± 12.66 ± 11.87 ± 5.39 5.90 5.71 5.87 6.77 7.69 7.09 7.75 7.88 18.97 ± 17.71 ± 17.85 ± 17.44 ± 17.98 ± 17.34 ± 17.50 ± 12.89 ± 13.48 ± 4.24 5.99 5.34 5.95 5.40 6.50 5.99 8.88 7.71 -1.678 -0.070 -0.534 -0.075 -2.071 -1.086 -2.668 -2.090 -1.581 -1.271 -3.031 -0.569 -1.037 -6.094 0.019 0.844 1.420 1.764 1.491 0.953 -0.474 0.510 -1.349 0.095 0.945 0.594 0.940 0.039* 0.279 0.008* 0.835 0.115 0.205 0.003* 0.570 0.301 0.000* 0.985 0.399 0.157 0.079 0.137 0.342 0.636 0.610 0.179 19.10 ± 6.00 18.61 ± 6.86 15.85 ± 8.83 14.16 ± 10.01 13.04 ± 9.35 12.70 ± 10.12 12.57 ± 9.73 11.92 ± 9.72 13.24 ± 9.96 9.59 ± 10.36 5.81 ± 11.31 5.82 ± 11.73 8.17 ± 9.30 7.38 ± 9.70 6.52 ± 8.49 5.53 ± 9.94 4.99 ± 9.36 5.83 ± 9.41 4.27 ± 10.31 2.20 ± 8.64 8.68 ± 9.57 8.28 ± 9.78 7.50 ± 8.91 6.48 ± 10.41 5.57 ± 9.78 5.54 ± 9.63 4.61 ± 10.25 1.44 ± 8.91 19.59 ± 4.97 17.58 ± 7.07 13.39 ± 8.54 13.23 ± 9.74 16.92 ± 8.04 5.79 ± 10.92 7.66 ± 9.03 6.49 ± 9.57 5.54 ± 7.96 4.56 ± 9.38 4.41 ± 8.93 6.12 ± 9.22 3.92 ± 10.40 2.96 ± 8.34 a Direct measures range from 1 to 7, with higher numbers indicating more positive attitudes and subjective norms or higher perceived control and intention. b Indirect measures range from -21 to 21. Measures represent mean of the the belief multiplied by the evaluation of that belief. (61.2%). Roberts and Sneed (31) found similar results; more than 70% of the operations in their sample of restaurants seated less than 100 people. There were approximately equal numbers of chain (49.7%) and independent (50.2) restaurants participating. The majority of operations (49.4%) had less than 15 employees. Most managers in this study had food safety certification (68.3%), which is slightly higher than the national sample found in an FDA study (22) in which 58.4% of surveyed managers were certified in food safety. The majority of operations utilized off-site training (74.6%) and had trained only 25% or less of their total staff (45.9%). Over half of the managers (51.6%) were unsure of how much money they spent per employee annually for food safety training. Overall analysis The direct measures of attitudes, subjective norms, perceived behavioral controls, and behavioral intentions indicated that restaurant managers had fairly high intentions to offer food safety training to their employees (M = 5.88 ± 1.59) (Table 3). They also had positive attitudes (M = 6.26 ± 0.80), placed emphasis on their important referents (subjective norms) (M 26 FOOD PROTECTION TRENDS | JANUARY 2009
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