Developing a professional competence scale for kitchen staff: Food value and availability for surplus food |
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| Institution: | 1. Tourism & Hospitality Management Department, School of Management, Xiamen University, Xiamen, Fujian Province, 361005, China;2. Department of Business Administration, School of Management, Xiamen University, Xiamen, Fujian Province, 361005, China;3. School of Business, The University of Queensland, Brisbane, Queensland, 4072, Australia;1. I-Shou University No. 1, Section, 1, Xuecheng Road, Dashu District, 84001, Kaohsiung, Taiwan;2. Griffith University, Department of Tourism, Sport & Hotel Management, Griffith Business School, 170, Kessels Road, Nathan, QLD, 4111, Australia;3. Singapore Institute of Technology, Design and Specialised Business Cluster, 10 Dover Drive, Singapore, 138683, Singapore;1. Business School, The University of Queensland, St Lucia 4067, Queensland, Australia;2. Institute of Tourism ITW, Lucerne University of Applied Sciences and Arts - Lucerne School of Business, Rösslimatte 48, 6002 Lucerne, Switzerland;1. Department of Psychology, Henan University, China;2. School of Hospitality and Tourism, Auckland University of Technology, New Zealand;3. Hospitality and Tourism Institute, Duy Tan University, Viet Nam;4. Faculty of Social Sciences and Humanities, Duy Tan University, Viet Nam;1. Howard Feiertag Department of Hospitality and Tourism Management, Pamplin College of Business, Virginia Polytechnic Institute and State University, 295 West Campus Drive, Blacksburg, VA, 24061, United States;2. Chaplin School of Hospitality & Tourism Management, Florida International University, 3000 Northeast 151st Street, North Miami, FL, 33181, United States;3. University of Nevada, Las Vegas William F. Harrah College of Hotel Administration, 4505 S. Maryland Parkway, Las Vegas, NV, 89119, United States;1. Department of Marketing, Events and Tourism, University of Greenwich, London SE10 9LS, United Kingdom;2. School of Hospitality and Tourism, Auckland University of Technology, WH Building, 49 Wellesley Street East, Auckland 1010, New Zealand |
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| Abstract: | The aim of this research was to establish a scale of surplus food professional competence for kitchen staff. The research mainly explored three sections: knowledge competency, attitude competency, and skill competency. The dimensions of the scale were developed through exploratory factor analysis with knowledge competences, including the two dimensions of sanitation knowledge and culinary knowledge; attitude competences, including the three dimensions of personal moral attitude, food handling, education and training; and skill competences, including the two dimensions of menu analysis and planning and management. The results for the scale indicated good discriminant validity, convergent validity and reliability. The model comparison showed that the two-level–three-factor model was significantly better than the other models. |
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| Keywords: | Kitchen staff Surplus food Professional competence Scale |
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