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The influence of the structure of employees on sensory quality of restaurants' food

Dragan Tešanovic (Department of Geography, Tourism and Hotel Management, Faculty of Science, University of Novi Sad, Novi Sad, Serbia)
Milovan Krasavcic (Department of Restaurant Business, College for Hotel Management, University of Belgrade, Belgrade, Serbia)
Bojana Miro Kalenjuk (Department of Geography, Tourism and Hotel Management, Faculty of Science, University of Novi Sad, Novi Sad, Serbia)
Milijanko Portic (Department of Geography, Tourism and Hotel Management, Faculty of Science, University of Novi Sad, Novi Sad, Serbia)
Snježana Gagic (College of Professional Studies in Management and Business Communication, Alfa University, Sremski Karlovci, Serbia)

British Food Journal

ISSN: 0007-070X

Article publication date: 25 February 2014

1797

Abstract

Purpose

The aim of this paper is to determine the sensory quality of food in restaurants by professional food evaluators and to research the impact of education, age and number of employees on the quality of food.

Design/methodology/approach

In the first phase five trained food tasters evaluated the sensory quality of food. In the second phase, the analysis of the structure of employees was done by establishing their level of education, age and number of employees. In the third phase the regression and correlation analysis was done with the aim to establish the impact of the level of education, age and number of employees on the sensory quality of food.

Findings

The sensory evaluation has shown that the evaluated food is of moderate quality. Correlation matrix has shown that the education level of employees has a high impact on the sensory quality of food. There is a correlation between the number of employees, their age and their education.

Practical implications

Obtained results are the indicators of the quality of food in restaurants in the region and they can serve for the improvement of quality. They have shown that education and staff training can contribute to a better quality of food. Established methodology can also contribute to the practical evaluation of quality.

Originality/value

This paper is reflected on the specific application of methodology of the sensory analysis of food in restaurants. The paper pointed to the impact of employees on the sensory quality of food by statistical methods. Statistical results which point to the great impact of the level of education of employees on the sensory quality of food in restaurants are particularly valuable.

Keywords

Acknowledgements

The authors are grateful to the Ministry of Science and Technological Development of Republic of Serbia for sponsoring part of the study in project III-046009.

Citation

Tešanovic, D., Krasavcic, M., Miro Kalenjuk, B., Portic, M. and Gagic, S. (2014), "The influence of the structure of employees on sensory quality of restaurants' food", British Food Journal, Vol. 116 No. 3, pp. 527-543. https://doi.org/10.1108/BFJ-05-2012-0112

Publisher

:

Emerald Group Publishing Limited

Copyright © 2014, Emerald Group Publishing Limited

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