Empowering Employees with Spiritual Intelligence for Higher Quality Food-hygiene Practices and Food Service Performance of On-premise Caterers

1st International Postgraduate Conference on Mechanical Engineering

工业技术（总论）;机械制造

Saad, Mazni^1 ; Husain, Rosita^2 ; Rani, Anita Abdul^3 ; Ghani, Airin Abdul^4

Kuliyyah of Languages and Management, International Islamic University Malaysia, Pagoh Education Hub, KM1 Jalan Panchor, Pagoh Muar, Johor

84600, Malaysia^1

Faculty of Business and Accountancy, Universiti Selangor, Jalan Zirkon A 7/A, Seksyen 7, Selangor Shah Alam

40000, Malaysia^2

Centre of Modern Languages and Human Sciences, Universiti Malaysia Pahang, Pekan, Pahang

26600, Malaysia^3

Faculty of Industrial Management, Universiti Malaysia Pahang, Pahang Gambang

26300, Malaysia^4

关键词: Cross-sectional study;    Demographic factors;    Food hygiene;    Food services;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/469/1/012066/pdf
DOI  :  10.1088/1757-899X/469/1/012066

学科分类：工业工程学

来源: IOP

【 摘 要 】

Empowering employees' spiritual intelligence (SQ) is about bringing back the soul of the hospitality business. This study intends to identify factors that affect a food handler's' SQ and also to discover SQ's potential role in mediating food-hygiene practices and foodservice performance. Using judgemental sampling, this study conducted a cross-sectional study to analyse usable data of 1026. The results show that demographic factors significantly affect SQ level. Food-hygiene practices and food service performance were fully mediated by SQ, thus supporting the food handlers' thoughts of self-development and success at work. It is proposed that the positive outcomes from the large and varied datasets of the model can be generalised to the routine practices and performance of other institutions.