Food Safety Management in the Hospitality and Tourism Sector: Implications for Tourist Satisfaction, Destination Image, and Economic Performance
DOI:
https://doi.org/10.51699/cajitmf.v7i1.1151Keywords:
Food safety, food problem, agricultural organization, agro-industrial productionAbstract
In fact, food safety is now recognized as a fundamental driver for competitiveness and durability in the hospitality & tourism industry. In contrast to macro-level food security, food safety is directly related to tourist satisfaction, destination image and the economic health of hotels, restaurants and other tourism services. In this project study the focus is on food safety management and economic importance in hospitality and tourism, specifically focusing on hygiene compliance, service quality and institutional factors affecting food safety performance. The study relies on national statistics and international reports along with information on sector-specific indicators regarding food-handling standards, the quality of processing and service provision in touristic oriented eating establishments (analytical comparative method). According to the results, advances in food safety practices create consumer confidence and lead to reduced risk for health and help improve the destination image positively without affecting tourism income. The situation is not without problems such as weak processing qualification, uneven compliance of hygiene regulations and poor modern food safety management system application in hospitality units. According to the research findings, sound food safety management in hotels and restaurants is not just a public health need but also an economic necessity for tourism. Various implications are outlined for tourism managers, hospitality managers and policy makers in promoting food safety governance and enhancing the competitiveness of tourism destination.
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