Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor | School of Hotel and Tourism Management | en_US |
| dc.contributor.advisor | Chan, Wilco (SHTM) | - |
| dc.creator | Zhu, Ningyi | - |
| dc.identifier.uri | https://theses.lib.polyu.edu.hk/handle/200/8205 | - |
| dc.language | English | en_US |
| dc.publisher | Hong Kong Polytechnic University | - |
| dc.rights | All rights reserved | en_US |
| dc.title | HACCP in Mainland China's deluxe hotels : challenge and adaption | en_US |
| dcterms.abstract | The primary purpose of this study is to investigate and illustrate the adaptation of HACCP system in Mainland China's deluxe hotels.Food safety is currently an important and hotly debate issue in Mainland China.Strengthening food safety supervision is thus the inevitable choice for all Mainland China's deluxe hotels. The use of HACCP is proved to be an effective tool for preventing food safety problems. However, many mainland China's five-star hotels still lack adequate knowledge and understanding in joining the HACCP standards. For this reason, a survey and in-depth interview were conducted to collect information and ideas from consultants and practitioners.Qualitative methods were then adopted for the subsequent analysis.This thesis first reviews the general conditions and constraints of HACCP implementation in the hotel industry from a global perspective.In addition a survey based study was conducted to describe the current situation of HACCP application in Mainland China's deluxe hotels, with an analysis to identify the causes of HACCP's slow uptake.Subsequently, it approximates the weight of the specific impediments and analyzed them from seven key aspects (owner and senior management, HACCP system,human resources,training, attitude, internal collaboration). Follow by a discussion of the challenges and opportunities of HACCP's development among Mainland China's deluxe hotels according to their particularity. Finally, the paper outline a list of solutions and recommendations for HACCP's evolution and changes for hoteliers and researchers in the industry, with focal point in the area of regulation and reform, team structure, practical training, and preparations for challenges. | en_US |
| dcterms.extent | vi, 71 leaves ; 30 cm | en_US |
| dcterms.isPartOf | PolyU Electronic Theses | en_US |
| dcterms.issued | 2014 | en_US |
| dcterms.educationalLevel | All Master | en_US |
| dcterms.educationalLevel | M.Sc. | en_US |
| dcterms.LCSH | Hotels -- Health aspects -- China. | en_US |
| dcterms.LCSH | Food service -- Sanitation -- China. | en_US |
| dcterms.LCSH | Food handling -- China -- Safety measures. | en_US |
| dcterms.LCSH | Hong Kong Polytechnic University -- Dissertations | en_US |
| dcterms.accessRights | restricted access | en_US |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| b28195607.pdf | For All Users (off-campus access for PolyU Staff & Students only) | 4.59 MB | Adobe PDF | View/Open |
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