Abstract
Abstract
The study aims to evaluate the relationship between the quality of the new nutritional system Hazard
Analysis Critical Control Points (HsACCP) and the success of hospitality and hotel industry in Riyadh, the
Kingdom of Saudi Arabia. A survey study was conducted between February and May 2020. Data were
obtained from the experts working in the hospitality and hotel field in Riyadh the capital of the Kingdom
of Saudi Arabia, (372) individuals.
The findings of the study indicate that the overall mean of the questionnaire axes reached a high
response degree, with an arithmetic mean of (3.97) and a standard deviation of (1.032). The first axis
(competitive advantage) came in the first rank with an arithmetic mean of (3.98), a standard deviation
of (1.034), and a (High) response degree and the second axis (customer loyalty) with an arithmetic
mean of (3.94), a standard deviation of (1.045), and a (High) response degree. The overall mean of the
axes of the HACCP quality questionnaire reached a (high) response degree with a mean of (3.95) and
a standard deviation of (1.038). The fifth axis (Corrective Actions) came in the first rank with a mean of
(3.97), a standard deviation of (1.045), and a (high) response degree, followed by the sixth axis
(Verification) with a mean of (3.97), a standard deviation of (1.057), and a (high) response degree, and
followed in the last rank by the fourth axis (Monitoring System) with a mean of (3.94), a standard
deviation of (1.063), and a (high) response degree. There is a positive and statistically significant
correlation at the level of significance (0.01) between the overall mean of hospitality and hotel in the
international fast-food restaurants in Riyadh and the overall mean of the quality of HACCP, as the
coefficient reached Correlation (0.989). The study concluded that the HACCP procedures are
inadequate in hospitality and hotel industry establishment facilities, beside HACCP system has no
importance in many fast-food restaurants. Finally, there should be proactive supervision by local
government officials to ensure that good HACCP application are maintained within the fast-food
restaurants.