Food safety in school catering in the People's Republic of China

International Journal of Contemporary Hospitality Management

Volumn 14, Issue 6, 2002, Pages 301-312

  Kivela, Jaksoa ^a   Lam, Mei Ling ^b   Inbakaran, Robert ^c  

^a HONG KONG POLYTECHNIC UNIVERSITY   (Hong Kong)

^b Freyssinet Hong Kong Ltd   (Hong Kong)

^c RMIT UNIVERSITY   (Australia)

Author keywords

Food; Hong Kong; Safety; Schools

Indexed keywords

EID: 84986105209     PISSN: 09596119     EISSN: None     Source Type: Journal    
DOI: 10.1108/09596110210436841     Document Type: Article

References (19)

1. Apple Daily (1999), “School poisoning in school”, Apple Daily, October 26, p. 4.
2. Hair, J.F., Anderson, R. and Black, W.C. (1995), Multivariate Data Analysis with Readings, Prentice-Hall, Englewood Cliffs, NJ.
3. Hong Kong SAR Government (1998a), Hong Kong Yearbook, Hong Kong SAR Government Printer.
4. Hong Kong SAR Government (1999a), Hong Kong Yearbook, Hong Kong SAR Government Printer.
5. Hong Kong SAR Government (1999b), Food Surveillance Program, Department of Health.
6. Hong Kong SAR Government (2000a), Hong Kong Yearbook, Hong Kong SAR Government Printer.
7. Hong Kong SAR Government (2000b), Food Surveillance Program, Department of Health.
8. Hong Kong SAR Government (2001), Food Surveillance Program, Department of Health.
9. Hong King Standard (1998), “School caterer may be charged over food-poisoning: lunchboxes toxin found”, Hong Kong Standard, p. 2.
10. Kivela, J., Inbakaran, R. and Reece, J. (1999), “Consumer research in the restaurant environment, part I: a conceptual model”, International Journal of Contemporary Hospitality Management, Vol. 11 No. 5, pp. 205-21.
11. Lam, C.C. (1998), The Consultant's Report on Food Safety and Environment Hygiene Services in Hong Kong, Government of the Hong Kong SAR.
12. Lee, E. and Lo, C. (1999), “Girls fall ill after eating school beef”, South China Morning Post, March 16, p. 3.
13. Lewis, R.C. (1987), “The measurement of gaps in the quality of hotel services”, International Journal of Hospitality Management, Vol. 6 No. 2, pp. 83-8.
14. Parasuraman, A., Zeithaml, V.A. and Berry, L.L. (1985), “A conceptual model of service quality and its implications for future research”, Journal of Marketing, Vol. 49, pp. 41-50.
15. Revell, J. (1998), “An integrated system of food safety [HACCP] and quality management [ISO 9000]”, Hong Kong Productivity Council Seminar, December, p. 11.
16. Rowe, I. (1996), “Globalisation of the catering industry: opportunities in the contract and institutional sectors”, Financial Times Management Reports, Pearson Professional, London.
17. Wong, M.C. (1998), “Firm admits staff may have been negligent: food poisoning hit 300”, Hong Kong Standard, p. 2.
18. Wong, M. (1999), “Sauce blamed for lunchbox food poisoning”, Hong Kong Standard, December 12, p. 1.
19. Zeithaml, V.A., Barry, L.L. and Parasuraman, A. (1990), Delivering Quality Service: Balancing Customer Perceptions and Expectations, The Free Press, New York, NY.