Study On The Forming Mechanism And Influencing Factors Of Chefs' Health Behavior In Catering Enterprises

Improper hygiene behavior of catering employees is the main cause of food borne illness in the catering enterprises. At present, most of the analysis of this issue by focusing on how to strengthen the external supervision and responsible for their actions of catering enterprises, and establish and improve the safety management system of catering enterprises, rather than pay more attention on the initiative of health behavior and the willingness to perform the relevant rules and regulations of catering employees. In recent years, a series of problems caused by negative behavior of employees in the workplace have been the concern of many domestic and foreign scholars, such as rules can not be successfully implemented, low productivity, frequent accidents, and damage to corporate reputation and so on. Therefore, this article start from the catering company’s core staff-the chefs specific health behaviors, on the basis of building analytical framework of catering enterprises chefs formation mechanism, based on the survey data of catering enterprises chef in Jiangsu Province, through empirical analysis revealed the formation mechanism chef catering enterprises health behavior and clarify the factors which affecting their health behaviors, and put forward some countermeasures to rectify their misconduct, in order to make sure that the rules of food safety system conducted smoothly.The main contents of this paper include:(1) The introduction, mainly elaborates the background, objectives, significance of the research, and related literature review; (2) Theoretical analysis and research hypothesis, this part builds the analysis framework of catering enterprises chefs health behavior formation mechanism and influencing factors based on the theory of planned behavior and related research achievements; (3) The section of study design, this section describes the design of questionnaire, chosen and collection of sample, and selection of measurement models;(4) Using structural equation model to test the formation mechanism of catering enterprises chef’s health behavior and draw the relevant conclusions; (5) Using the linear regression model to test the factors which affecting catering enterprises chefs hygiene behavior, and then discuss and analyze the results; (6) The section of conclusions and recommendations, put forward some recommendations for relevant government departments and catering enterprises based on the findings of this study.Results of this study show:(1) Perceived behavior control and past behavior are the two factors which affecting catering enterprises chefs health behavior, but the chefs attitude to health behavior and subject norm are not; (2) The five factors: Age, Sex, Level of education, Industry work experience, health knowledge, only age and industry work experience can significantly affect catering enterprises chefs health behavior, the other three factors are not.