Do restaurant managers, consumers, and inspectors have the same understanding of restaurant inspections?. Issue 4 (4th July 2022)

• Record Type: Journal Article
• Authors: Kim, Tony Jooho; Almanza, Barbara; Ma, Jing
• Is Part Of: Journal of foodservice business research. Volume 25:Issue 4(2022)
• Page Start: 377
• Page End: 395
• Publication Date: 2022-07-04
• Subjects: Restaurant inspection -- FDA -- inspection system -- consumer; Food service -- Marketing -- Periodicals; Restaurants -- Marketing -- Periodicals; Restaurant management -- Periodicals; Food service management -- Periodicals; 381.456479505
• DOI: 10.1080/15378020.2021.1948310
• Languages: English
• ISSNs: 1537-8020

Abstract

ABSTRACT: This study compared three groups (consumers, restaurant managers, and inspectors) in their understanding of restaurant inspection violations under different inspection formats. Addition of a coding word such as critical or non-critical changed interpretation of the seriousness of a violation statement, particularly for restaurant managers and consumers. In addition, seriousness attached to certain words, such as "priority" was not consistent among the three groups. Changes in perception with the use of coding words were similar for consumers and restaurant managers, but inspectors perceived violations differently for the inspection format using the scoring of priority, priority foundation, or core violations.