Jack A. Neal

A Strategy for Diversity Training Focusing on Empathy in the Workplace

The purpose of this study was to test the effectiveness of a diversity training exercise using perspective taking to increase positive attitudes toward non-English-speaking individuals. Ninety-six participants were given a pretest (survey) followed by the training and a posttest. Participants were randomly assigned as a “manager” or an “employee.” The managers were provided with a recipe and instructions in English, and the managers’ employees provided with the recipe and instruction in an abstract, non-English language. The results of a repeated-measures ANOVA showed a significant effect of perspective-taking training on attitudes toward non-English speakers, such that attitudes were more positive posttraining than pretraining. The effect of the training on the attitudes toward non-English-speaking individuals was moderated by the status role (i.e., manager or employee). In addition, participants’ empathy mediated the relationship between the perspective-taking training and attitudes, such that perspective taking induced empathy, resulting in more positive attitudes.

Reduction of Escherichia coli O157:H7 and Salmonella on Baby Spinach, Using Electron Beam Radiation

The effect of low-dose electron beam (e-beam) radiation on the reduction of Escherichia coli O157:H7 and Salmonella in spinach was studied. Fresh baby spinach (Spinacia oleracea) was inoculated with a bacterial cocktail containing multiple strains of rifampin-resistant E. coli O157:H7 and rifampin-resistant Salmonella. Inoculated samples were exposed to e-beam radiation from a linear accelerator and tested for counts of both E. coli O157:H7 and Salmonella. Irradiated spinach was also stored for 8 days at 4 degrees C, and counts were made at 2-day intervals to determine if there was any effect of radiation on the survival trend of both pathogens. When no pathogens were detected on plates, additional enrichment plating was conducted to verify total destruction. Respiration rates were measured on spinach samples exposed to e-beam radiation. Each dose of e-beam radiation significantly reduced the numbers of E. coli O157:H7 and Salmonella from initial levels of 7 log CFU/g. Treatment by e-beam radiation at a dose of 0.40 kGy resulted in a reduction in populations of E. coli O157:H7 and Salmonella of 3.7 and 3.4 log cycles, respectively. At 0.70 kGy, both pathogens were reduced by 4 log. All doses above 1.07 kGy showed reductions greater than 6 log and decreased to undetectable levels when stored for 8 days. The respiration rate of spinach showed no changes after irradiation up to 2.1 kGy. These results suggest that low-dose e-beam radiation may be a viable tool for reducing microbial populations or eliminating E. coli O157:H7 and Salmonella from spinach without product damage.

Analysis of microbial diversity on deli slicers using polymerase chain reaction and denaturing gradient gel electrophoresis technologies

Cross‐contamination of pathogenic and spoilage bacteria from food‐contact surfaces to food products is a serious public health issue. Bacteria may survive and attach to food‐contact surfaces by residual food components and/or background bacteria which may subsequently transfer to other food products. Deli slicers, generally used for slicing ready‐to‐eat products, can serve as potential sources for considerable bacterial transfer. The objective of this study was to assess the extent and distribution of microbial diversity of deli slicers by identification of pathogenic and background bacteria. Slicer‐swab samples were collected from restaurants in rkansas and Texas in the United States. Ten surface areas for each slicer were swabbed using sterile sponges. Denaturing gradient gel electrophoresis (DGGE) was applied to investigate the fingerprint of samples, and each band was further identified by sequence analysis. Pseudomonads were identified as the dominant bacteria followed by Enterobacteriaceae family, and lactic acid bacteria such as Lactococcus lactis and Streptococcus thermophilus were also found. Bacterial distribution was similar for all surface areas, while the blade guard exhibited the greatest diversity. This study provides a profile of the microbial ecology of slicers using DGGE to develop more specific sanitation practices and to reduce cross‐contamination during slicing.

Microbial Profile of Soil-Free versus In-Soil Grown Lettuce and Intervention Methodologies to Combat Pathogen Surrogates and Spoilage Microorganisms on Lettuce

Aquaponics is an effective method to practice sustainable agriculture and is gaining popularity in the US; however, the microbial safety of aquaponically grown produce needs to be ascertained. Aquaponics is a unique marriage of fish production and soil-free produce (e.g., leafy greens) production. Fish are raised in fresh water tanks that are connected to water filled beds where fruits and vegetables are grown. The fish bi-products create nutrient-rich water that provides the key elements for the growth of plants and vegetables. The objective of this study was to perform a comparative analysis of the microbial safety and quality of aquaponic lettuce and soil grown lettuce (conventional, bagged, certified organic, and field lettuce). Following this, an intervention study was performed to combat foodborne pathogen surrogates (Salmonella and E. coli), spoilage, and fecal microorganisms using 2.5% acetic acid. The results of the comparative analysis study showed that aquaponically grown lettuce had significantly lower concentration of spoilage and fecal microorganisms compared to in-soil grown lettuce. The intervention study showed that diluted vinegar (2.5% acetic acid) significantly reduced Salmonella, E. coli, coliforms, and spoilage microorganisms on fresh lettuce by 2 to 3 log CFU/g. Irrespective of growing methods (in-soil or soilless), it is crucial to incorporate good agricultural practices to reduce microbial contamination on fresh produce. The intervention employed in this study can be proposed to small farmers and consumers to improve quality and safety of leafy greens.

The Influence of Hotel Communication Practices on Managers’ Communication Satisfaction with Limited English–Speaking Employees

Communication satisfaction is an important antecedent to significant work outcomes. Therefore, this study examines how organizational practices influence the communication satisfaction of lodging managers. The results showed a strong correlation between organizational practices that deal with language barriers and the communication satisfaction of the managers. Management awareness and encouragement to improve English skills were independently correlated with communication satisfaction. However, translation of documents and translation by coworkers alone were not correlated with communication satisfaction. This was significant because the results showed that the majority (62.8%) of managers rely on a translator, typically a bilingual employee, to communicate for them. More than half of the respondents (53.5%) reported that top management has paid attention to language barriers in the workplace. In fact, 46.5% stated that their company encourages employees with limited-language skills to improve by offering English at work programs.

Breaking a communication barrier: the effect of visual aids in food preparation on job attitudes and performance.

Given the diverse workforce of the hospitality industry, language difficulties continue to create communication barriers for both employers and immigrant workers. As a result, these barriers have negative effects on job performance and organizational attitudes. In an effort to provide solutions, this article examines the effect of using pictures on job performance, task satisfaction, and job commitment when communication barriers exist in a food industry operation context. The results of this experimental study demonstrated that the performance of workers who used pictures when producing a dish was evaluated higher on dimensions of time, quality, and accuracy than that of workers who did not use pictures. Additionally, the participants who were given pictures reported higher task satisfaction and commitment than those who were only provided an abstract recipe.

Preparing Hospitality and Tourism Students to Lead a Diverse Workforce

Hospitality and tourism graduates must be prepared to lead a diverse employee population. This study helps students gain the perspective of non-English speakers. It identifies barriers that occur in a multicultural environment and provides tools to communicate despite language hurdles. This exploratory study found that a combination of gestures and demonstration were the most valuable nonverbal forms of communication. Participants could empathize with non-English speakers even though they believed immigrants should learn enough of the language to be effective. The participants thought that it was difficult to stress the exact details when leading non-English speakers.

Can Consumers Taste the Difference between Canned and Bottled Beers

Many consumers perceive aluminum cans to be an inferior product, claiming they can taste the difference between bottled and can beers. Therefore, many restaurants do not carry canned beers. This study investigated whether consumers could taste a difference between beer in aluminum cans and beer in glass bottles. A series of triangle tests was conducted with 125 untrained panelists sampling 14 different types of beer. Of the 14 different types of beer, 9 showed no significant differences. Significant differences were identified when testing wheat beer, suggesting possible chemical interactions due to different grain ingredients. The average consumer could not taste the difference between canned and bottled beers for the majority of beers tested. The results suggest that though consumers may be able to taste differences between packaging methods for several types of beer, these difference may still be acceptable. In addition, cans may be more cost effective, provide storage and shipping advantages, and are more environmentally friendly.

Managing bilingual employees: communication strategies for hospitality managers

Purpose – One out of four foodservice employees speaks a foreign language at home. Furthermore, 37 percent of those employees speak limited English. Given this, hospitality managers must find ways to effectively communicate with their employees. This paper seeks to address these issues.Design/methodology/approach – The methodology employed a perspective‐taking manipulation. Participants were placed in the role of an individual that does not speak the native language that is used in the workplace. Groups were measured on performance, quality, and accuracy. Groups were video‐taped to measure frequency of non‐verbal behaviors. Participants were surveyed to measure their levels of positivity.Findings – The results of this study identified effective non‐verbal communication strategies for managers (combination of gestures, demonstrating, and pointing). When the leader used these strategies, the groups were able to complete the recipes faster. Managers who spoke another language expressed a more positive behavi...

Why Investing in Diversity Management Matters Organizational Attraction and Person–Organization Fit

Corporate investments in diversity management programs have increased over the past two decades. Across two samples, the current study used experimental methods to examine if organizational attraction and person–organization fit (P–O fit) are influenced by corporate investment in diversity management. In Study 1, 132 hotel managers read about a hotel company that either invested in diversity management programs or removed their investment. In Study 2, 159 hospitality students on the job market read about a hotel company that either invested in diversity management programs or did not read this statement. The results of the current study showed why investing in diversity management matters, namely, because investing in diversity management influences organizational attraction. Across two studies, the participants were more attracted to an organization if the organization invested in diversity management and P–O fit mediated the relationship between corporate investment in diversity management and organizational attraction.