基于食品安全视角的食品企业社会责任浅析

食品安全是食品企业的首要社会责任,近年来接连发生的食品安全事故,凸显了我国食品企业在食品安全方面社会责任的严重缺失。通过介绍企业社会责任理论,分析了我国食品企业社会责任缺失的原因,并提出以食品安全为核心推进食品企业社会责任建设的建议。     

Examining the efficacy of self-classification approach in segmenting special-interest tourists: food tourism case

Self-classification is used as an a priori approach to tourist typology and market segmentation. However, skepticism still surrounds its ability to incorporate the multidimensionality of tourist behavior. This study seeks to empirically verify the efficacy of a single-item self-classification approach. The robustness of this self-classification measure is examined by comparing it to a data-driven multidimensional psychographic approach in terms of its ability to predict the behaviors of tourists toward food-related destination consumption. Results suggest that the single-item self-classification approach performs equally well as the psychographic approach in segmenting food-related consumption behaviors. The implications and limitations of this study are also discussed.     

The influence of attitudes towards healthy eating on food consumption when travelling

This study explores tourists' attitude towards healthy eating and its influence on their travel eating behaviour. Based on focus group interviews and literature review, two instruments were developed to measure healthy eating attitude and travel eating behaviour. Factor analysis results revealed two healthy eating attitude factors (‘food content and nutrients’ and ‘balanced diet and eating habit’), and five travel eating behaviour factors (‘novelty’, ‘risk avoidance’, ‘health steadfastness’, ‘familiarity’, and ‘food supplement and medicine’). The relationships among the factors were examined using structural equation modelling. The findings revealed that respondents who had a stronger attitude towards ‘balanced diet and eating habit’ tended to be more motivated by the ‘novelty’ factor; whereas ‘risk avoidance’, ‘health steadfastness’ and ‘familiarity’ were found to be associated with a stronger attitude towards ‘food content and nutrient’. The findings suggest that the healthy eating attitude construct is multidimensional and healthy eating conscious tourists should not be treated as a homogeneous group.     

Construction and validation of a scale to measure tourist motivation to consume local food

Although the importance of the role of local food in tourism has begun to form an academic debate in the last decade, little effort has been invested in understanding what tourist motivations influence consumption of local food and beverages in a tourist destination and to develop a measurement scale for those motivations. Thus, this study adopted the comprehensive procedures of measurement scale development recommended by prior studies. The scale development procedure yielded a five factor measurement scale with acceptable levels of reliability and validity. Five underlying motivational dimensions of local food consumption were labelled: cultural experience; interpersonal relation; excitement; sensory appeal; and health concern. The outcomes and applications of the developed scale are discussed both in terms of theoretical and managerial implications.     

Hawker centres as tourist attractions: The case of Singapore

Cooked food hawkers are a sometimes neglected part of the tourism and hospitality industries, yet can play a significant role as a visitor attraction which offers both inexpensive food and insights into the contemporary society and heritage of the destination. Hawking is ubiquitous in much of South East Asia where it is integral to the life of local residents and this includes Singapore, the focus of the paper which also comments on the relationship between food and tourism in general. The cooked food hawker sector in the city state is described and the results of a survey of tourists about their experiences of dining at hawker centres are presented. Responses appear favourable on the whole, but some concerns are identified. It seems that hawkers may have unrealised potential as an amenity for tourists, although widening their appeal and use is a challenging task compounded by the threat to the survival of hawker centres from urban development pressures.     

The relationships between food-related personality traits,satisfaction, and loyalty among visitors attending food events and festivals

This study applies the concept of food-related personality traits to hospitality and tourism and identifies relationships between personality, satisfaction, and loyalty. An on-site survey was carried out with 335 visitors attending the Gwangju Kimchi (local food) Festival in South Korea between 15th and 19th of October, 2008. The relationships between 4 latent constructs (food neophobia, food involvement satisfaction, and loyalty) and 16 indicators were measured using structural equation modelling. The findings showed that food neophobia had a negative effect on satisfaction and loyalty, food involvement had a positive relationship with loyalty, and satisfaction and loyalty showed a significant positive relationship.     

低水分活度的预包装食品中菌落总数复查的研究

为了探讨食品抽检中菌落总数指标复检的可能性,通过对水活度较低的预包装食品乳粉、营养米粉、燕麦片、膨化食品、蜂蜜进行菌落总数测定,对低水分活度预包装食品菌落总数指标的稳定性进行分析。结果表明,同一批次、同一储存条件的未开封预包装食品在不同保存周期内菌落总数在统计学上无显著差异,本研究结果可为低水分活度预包装菌落总数的复查可行性提供参考依据。     

传统农业时代乡村粮食安全水平估测

传统农业时代中国单位面积的粮食产量长期在世界处于领先地位,农业技术水平的提高在很大程度上降低了饥荒风险,减缓了饥荒的发生。隋唐以前粮食生产能力处于持续上涨阶段,粮食生产能力完全能够应对可能发生的饥荒,而且还可以供养更多的人口。宋元明时期粮食生产能力依然高于秦汉时期的水平。入清以后由于人口增殖过快,人口压力剧增,粮食供应空前紧张。清代中国人均粮食占有量倒退到2000多年前春秋战国时代的水平上,饥荒的频繁发生已经呈现出不可避免的恶化趋势。因此提高粮食产量水平成为20世纪中国最为关键的问题,在耕地资源基本开发殆尽的情况下,唯有采取改进农业技术提高单位面积产量的办法最为可行。战争和自然灾害是导致粮食波动的根本性因素,局部地区因此而出现粮食短缺,饥荒的发生成为可能。农民是粮食生产的主体力量,同时也是最易遭受饥荒危害的社会群体。中国传统社会农民生活水平长期处于贫困化的状态,直至20世纪中叶依然没有发生根本性变化。     

浅谈发动机引气系统健康测试

本文通过对737NG发动机(CFM-7B)引气系统健康测试介绍为出发点,结合国航重庆维修基地自2009年6月开始引入发动机引气系统健康测试至今的实际排故经验,对于该套系统的使用进行系统的介绍,供大家进行参考。