文章基本信息

标题：Gauging Food Allergy Knowledge among Hospitality Students
本地全文：下载
作者：Norrina Bt Din ; Basri Rashid ; Kamal Izzuwan Ramli 等
期刊名称：Journal of Management Research
电子版ISSN：1941-899X
出版年度：2015
卷号：7
期号：2
页码：252-265
DOI：10.5296/jmr.v7i2.6947
语种：English
出版社：Macrothink Institute
摘要：Cases involving food allergy and their effects seem to be growing all around the world. The effects of food allergy can range from mild to severe and even lead to death. It is also noted that students are among the frequent victims of food allergy. The cure for food allergy is unknown. Thus, a form of intervention is needed to prevent food allergy from occurring. In order to do so, an adequate level of knowledge concerning food allergy is crucial. This study, therefore, explores the level of awareness and knowledge on food allergy among hospitality students in Malaysia. Survey method was utilized in this study and questionnaires were distributed to 150 students specifically who are studying hospitality program at two universities in the Northern region of Malaysia. Results revealed that majority of the respondent have an average knowledge pertaining to food allergy issue. This paper revealed the general knowledge, awareness and perceptions of hospitality students pertaining to food allergy. The implication of the study would benefit the public. Proper development of food allergy syllabus will enhance student knowledge and perhaps will help them to prepare and serve wholesome food to the customers.
其他摘要：Cases involving food allergy and their effects seem to be growing all around the world. The effects of food allergy can range from mild to severe and even lead to death. It is also noted that students are among the frequent victims of food allergy. The cure for food allergy is unknown. Thus, a form of intervention is needed to prevent food allergy from occurring. In order to do so, an adequate level of knowledge concerning food allergy is crucial. This study, therefore, explores the level of awareness and knowledge on food allergy among hospitality students in Malaysia. Survey method was utilized in this study and questionnaires were distributed to 150 students specifically who are studying hospitality program at two universities in the Northern region of Malaysia. Results revealed that majority of the respondent have an average knowledge pertaining to food allergy issue. This paper revealed the general knowledge, awareness and perceptions of hospitality students pertaining to food allergy. The implication of the study would benefit the public. Proper development of food allergy syllabus will enhance student knowledge and perhaps will help them to prepare and serve wholesome food to the customers.