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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/51312

Title: How to Improve the HACCP System in an International Tourist Hotel Group? Cause-and-Effect Analysis and PDCA Application
Authors: Shu-Ying Tseng
Sheng-wen Tseng (Corresponding Author)
Bi-shu Lin
Contributors: 國立臺灣海洋大學:海洋文創設計產業學士學位學程
Keywords: HACCP
international tourist hotels
cause and effect analysis
food safety
Date: 2016-12
Issue Date: 2018-11-22T03:22:41Z
Publisher: International Journal of Tourism & Hospitality Reviews
Abstract: Abstract: The aim of this study is to discuss not only what the difficulties are to be confronted when a HACCP is introduced into international tourist hotels, but also how to apply effective solutions to overcome these crucial issues. In-depth interviews were applied in this study to analyze the case of Taiwan’s X international tourist hotels. Based on the outcomes of interviews, a fish-bone diagram was carried out to analyze the practical difficulties encountered in implementing the HACCP system.

Next, with the results of the cause and effect analysis, strategies for different problems were developed according to the interviewee’s points of view. PDCA analysis is used repeatedly to develop strategies and recommendations. In comparison to current literature that only provides piecemeal exploration of the difficulties of introducing the HACCP system and the effectiveness of implementing HACCP, this study takes an entire system view into consideration and enables further practical analysis and solutions.
Relation: 3(2) pp.60-68
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/51312
Appears in Collections:[海洋文創設計產業學士學位學程(學系)] 期刊論文

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