C. G. Q. Chi and H. Qu, “Examining the Relationship between Tourists’ Attribute Satisfaction and Overall Satisfaction,” Journal of Hospitality Marketing & Management, Vol. 18, No. 1, 2009, pp. 4-25. http://dx.doi.org/10.1080/19368620801988891
 B. Ozdemir, A. Aksu, R. Ehtiyar, B. Cizel, R. B. Cizel and E. T. Icigen, “Relationships among Tourist Profile, Satisfaction and Destination Loyalty: Examining Empirical Evidences in Antalya Region of Turkey,” Journal of Hospitality Marketing & Management, Vol. 21, No. 5, 2012, pp. 506-540.
 G. Fuchs and A. Reichel, “Tourist Destination Risk Perception: The Case of Israel,” Journal of Hospitality & Leisure Marketing, Vol. 14, No. 2, 2006, pp. 83-108. http://dx.doi.org/10.1300/J150v14n02_06
 Y. Yilmaz, Y. Yilmaz, E. T. Icigen, Y. Ekin and B. D. Utku, “Destination Image: A Comparative Study on Pre and Post Trip Image Variations,” Journal of Hospitality Marketing & Management, Vol. 18, No. 5, 2009, pp. 461-479. http://dx.doi.org/10.1080/19368620902950022
 E. G. McKeown and W. B. Werner, “Content Analysis of Consumer Confidence in Food Service in Relation to Food Safety Laws, Publicity, and Sales,” Journal of Hospitality Marketing & Management, Vol. 19, No. 1, 2009, pp. 72-81. http://dx.doi.org/10.1080/19368620903327790
 M. F. Chen, “Consumer Trust in Food Safety—A Multidisciplinary Approach and Empirical Evidence from Taiwan,” Risk Analysis, Vol. 6, 2008, pp. 1553-1569.
 A. Knight, M. R. Worosz and E. C. D. Todd, “Dining for Safety Consumer Perceptions of Food Safety and Eating Out,” Journal of Hospitality & Tourism Research, Vol. 33, No. 4, 2009, pp. 471-486.
 J. Sneed and D. Henroid, “HACCP Implementation in School Foodservice: Perspectives of Foodservice Directors,” The Journal of Child Nutrition & Management, 2003.
 S. L. Wu, “Factors Influencing the Implementation of Food Safety Control Systems in Taiwanese International Tourist Hotels,” Food Control, Vol. 28, No. 2, 2012, pp. 265-272.
 L. A. Brannon, V. K. York, K. R. Robert, C. W. Shanklin and A. D. Howells, “Appreciation of Food Safety Practices Based on Level of Experience,” Journal of Foodservice Business Research, Vol. 12, No. 2, 2009, pp. 1-32. http://dx.doi.org/10.1080/15378020902910462
 J. Salazar, H. R. Ashraf, M. Tchebg and J. Antun, “Food Service Employee Satisfaction and Motivation and the Relationship with Learning Food Safety,” Journal of Culinary Science & Technology, Vol. 4, No. 2, 2005, pp. 93-108. http://dx.doi.org/10.1300/J385v04n02_07
 A. Knight, E. C. D. Todd and M. R. Worosz, “Dining for Safety Consumer Perceptions of Food Safety and Eating Out,” Journal of Hospitality & Tourism Research, Vol. 33, No. 4, 2009, pp. 471-486.
 U. Z. A. Ungku Fatimaha, H. C. Boo, M. Sambasivan and R. Salleh, “Foodservice Hygiene Factors—The Consumer Perspective,” International Journal of Hospitality Management, Vol. 30, No. 1, 2011, pp. 38-45. http://dx.doi.org/10.1016/j.ijhm.2010.04.001