Food Protection Trends - October 2008 - 706

FIGURE 1. Qualitative data analysis process and research examples Maslow’s model to compare perceived motivation needs of younger and older workers. They found motivational priorities to be different—younger workers had higher scores for social belonging and lower scores for self actualization. In another study of motivation, Salazar, Ashraf, Tcheng, and Antun (27) investigated the link between self-perceived motivation and learning during food safety training. They found no relationship between motivation and learning, measured by a pre/post test. METHOD Sample selection Students in three hospitality management classes at a Midwest university comprised the study sample. Students taking more than one of the classes were not permitted to complete the questionnaire multiple times. Total enrollment for the courses was 250, with 13 students taking multiple courses. Questionnaire A three-part questionnaire was developed. The first part included eight belief statements related to motivation theory (43) measured on a Likert-type rating scale (1 = strongly disagree to 5 = strongly agree). The second section included four open-ended questions related to perceived motivators. Two forms of the questionnaire were developed. Each sudent received only two open-ended questions, to shorten writing requirements and encourage participation. All four questions began with the stem: “What do you think would motivate foodservice workers to.” Phrases related to four areas were used at the end of the sentence: cleaning and sanitizing, handwashing, wearing clean uniforms, and taking food temperatures. All four topics related to the non-compliance areas identified by the FDA (12) of poor personal hygiene, time and temperature control, and contaminated equipment/ prevention of contamination. The third section contained demographic questions, including work experience and past food safety training/instruction. Vroom (43) recognized that skills, knowledge, and abilities were factors influencing employees’ job performance. Later, the expectancy model was expanded by Lawler and Porter (21) and antecedents to job behavior (performance) were added, including employee ability to do the job and role perception. Researchers have incorporated into their work theories and models of motivation related to food safety, but only to a limited extent. Early work by Schafer, Schafer, Bultena, and Hoiberg (28) applied the Health Belief Model to food safety behaviors of individuals. The Health Belief Model is a framework used by researchers to help predict individuals’ health behaviors based on their perceptions of health jeopardy, seriousness, and benefits. Edwards, Edlefsen, Hillers, and McCurdy (9) utilized the transtheoretical model of change to examine high school students’ use of food thermometers. They found a positive relationship between motivation and confidence in their ability to use thermometers. In other work (10), they applied behavior change theory, specifically the Health Belief Model and Stages of Change Model, to develop educational materials for promoting food thermometer use. These models focused on decision making and behavior change that impacted the health of the decision maker. Employee motivation DiPietro and Condley (8) found motivation to be a key factor in employee turnover in hotel and quick service restaurants. Tesone, Ricci, and Severt (35) used Data collection and analysis One researcher distributed questionnaires in classes and students were allowed to complete them during class time. No 706 FOOD PROTECTION TRENDS | OCTOBER 2008

Food Protection Trends - October 2008

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