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Journal articles on the topic 'Canteen food Service'

Author: Grafiati

Published: 5 June 2025

Last updated: 2 August 2025

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1

Rajput, Vaishali. "Canteen Crave - Website for College Canteen." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 08, no. 06 (2024): 1–5. http://dx.doi.org/10.55041/ijsrem35599.

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This project addresses the outdated canteen website in our college by introducing a modern, user-friendly platform. Focused on enhancing the ordering process and overall dining experience, our research surveys, and iterative design to meet diverse user needs. Through this project, we aim to set a new standard for campus dining, offering insights and best. This research paper investigates the integration of our project ( pre-ordering food systems ) in college canteens as a means to revolutionize traditional food service models. This research paper explores the implementation and impact of our p

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Budiningsari, Dwi, Siti Helmiyati, Setyo Utami Wisnusanti, Lily Arsanti Lestari, and Sridanti Annissa Putie. "Customer satisfaction survey, menu development and HACCP training to improve the food service quality of canteens." Journal of Community Empowerment for Health 6, no. 1 (2023): 30. http://dx.doi.org/10.22146/jcoemph.77001.

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Canteen is an important aspect of the food environment in providing healthy food and supporting good nutrition status. The food service quality of the canteens could be improved by customer satisfaction survey and followed up with staff training. This study aimed to measure customer satisfaction via surveys and identify the impact of menu development training as well as HACCP training for canteen staff. The survey was collected using an online form involving 1,022 customers. The training was attended by 31 canteen staff. In addition to menu development-training, we also conducted Hazard Analys

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Sri Mulyani, Imas Tatu, and Nana Suryapermana. "MANAJEMEN KANTIN SEHAT DALAM MENINGKATKAN KEGIATAN BELAJAR MENGAJAR (Studi Kasus di SMAN 3 Rangkasbitung)." Adaara: Jurnal Manajemen Pendidikan Islam 10, no. 2 (2020): 121–30. http://dx.doi.org/10.35673/ajmpi.v10i2.988.

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The purpose of this study is (1). Describe healthy canteen service management planning (2) Describe the management of healthy canteen services (3) Describe the implementation of healthy canteen service management (4) Describe supporting factors for managing healthy canteen services (5) Describe the inhibiting factors for healthy canteen service management, and (6) in improving teaching and learning activities at SMAN 3 Rangkasbitung. This research uses a qualitative approach with descriptive analysis method, namely research to describe the management of healthy canteens in SMAN 3 Rangkasbitung

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Sanket, Mohan Kotkar, Vivek Khodke Amey, Uday Patil Vedant, Danish Firoj Pinjari Mohammad, and B. Kudal Priti. "Swiftcafe: Canteen Food Service." Recent Trends in Information Technology and its Application 7, no. 1 (2023): 7–9. https://doi.org/10.5281/zenodo.10121675.

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<i>College canteens are often crowded during breaks, leading to long queues and waiting times. </i><i>This can be a major inconvenience for students and faculty, who may be late for their lectures as a result. A comprehensive queue management system can help to significantly reduce or eliminate waiting times and improve the overall canteen experience for everyone. One key component of a college canteen queue management system is a direct order display system. This system would allow orders to be placed directly to the kitchen, bypassing the need for servers to take coupons and manually en

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Ulfa, Nur Saufani, Dahlan Abdullah, and Cut Agusniar. "The Decision Support System for Feasibility Testing of Healthy Canteens at Universitas Malikussaleh Using the Multi-Attribute Utility Theory Method." International Journal of Engineering, Science and Information Technology 5, no. 2 (2025): 209–17. https://doi.org/10.52088/ijesty.v5i2.815.

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This research aims to develop a decision support system based on the Multi-Attribute Utility Theory (MAUT) method to evaluate the feasibility of healthy canteens at Malikussaleh University. The system is designed to assess the feasibility of canteens based on six main criteria: Selection of Raw Materials, Storage of Food Ingredients, Food Processing, Food Storage, Food Transportation, and Food Serving. This study evaluated 20 canteens on campus, with feasibility values calculated based on the weights assigned to each Criterion. The results showed that the canteen with the alternative code A11

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Ali, Alfian S., Novrianti Togubu, Tutik Lestari, Tati Sumiati, and Ana Y. Harum. "Inspeksi Pangan Sekolah Guna Pencegahan Penyakit Bersumber Pangan di Puskesmas Kota Ternate." Kreativasi : Journal of Community Empowerment 2, no. 3 (2023): 374–82. http://dx.doi.org/10.33369/kreativasi.v2i3.31207.

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The need for supervision and demands from the community regarding food safety guarantees, especially snacks for school children, are increasing. Supervision of food processing places is necessary to meet these needs and demands. Community service is carried out in the context of environmental health inspections at school food management sites. Method : The implementation through 3 stages: preparation, implementation and evaluation. Result : Not all TPPs in school canteens meet health requirements, there are still expired snacks, trash bins are not separated, the condition of the canteen is dir

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Ladokun, Isaac Olujide. "Influencing Factors on Customer Patronage of Local Food Canteen in Ibadan Metropolis." African Journal of Management and Business Research 17, no. 1 (2025): 575–88. https://doi.org/10.62154/ajmbr.2024.017.010595.

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This paper examined the factors influencing customer patronage of local food canteens in Ibadan metropolis. Specifically, the study examined the effect of food quality, service quality, physical environment, price, and food varieties on the patronage of local food canteens in Ibadan, Oyo State. The study adopted a descriptive survey research design. The population of this study is all customers of local food canteens in the Ibadan Metropolis. This population is unknown (infinite) and since the researcher cannot obtain a sampling frame for the population the study adopted Topman's sample size f

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Negara, Zaki Chandra, and Maya Ariyanti. "Analisis Kualitas Pelayanan Kantin GKU Universitas Telkom Terhadap Kepuasan Mahasiswa Universitas Telkom." Economics Professional in Action (E-PROFIT) 2, no. 2 (2020): 54–66. http://dx.doi.org/10.37278/eprofit.v2i2.304.

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Telkom University is one of the private universities in the city of Bandung, which has canteens from various faculties and one canteen located in the Public Lecture Building (GKU) called the GKU canteen which has more adequate facilities. As the only official food provider in the campus environment, a canteen certainly has to pay attention to the quality of its services which can affect student satisfaction. Quality of service that is in accordance with consumer expectations will produce satisfied consumers. Satisfaction felt by consumers is when the expectations of consumers is equal to the p

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Sukismanto, Sukismanto, Sri Kadaryati, and Yunita Indah Prasetyaningrum. "Penguatan Reorganisasi Eco Green Kantin Sehat dalam Pelayanan Pasca Pembelajaran Daring." Poltekita: Jurnal Pengabdian Masyarakat 5, no. 1 (2024): 71–79. http://dx.doi.org/10.33860/pjpm.v5i1.3155.

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SMPN 4 Depok is situated in an obesogenic environment. To address this issue, the school management and community service team are dedicated to implementing integrated activities, such as the eco-green healthy canteen. The objective of the community empowerment activity was to assist partners in organizing a healthy school canteen by providing educational media, socialization, and education to school residents. The stages of the activity consist of 1) Consolidation - collecting the needs and desires of school residents as well as the basis for planning canteen management at school; 2) Preparat

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Maulidawati, Dian, Zahtamal Zahtamal, and Rahman Karnila. "Strategi pengelolaan kantin sehat." Jurnal Zona 6, no. 2 (2022): 46–51. http://dx.doi.org/10.52364/zona.v6i2.59.

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This study aims to (1) analyze the factors of physical environmental conditions and sanitation in realizing a healthy canteen (2) analyze the behavior of food handlers in realizing a healthy canteen on the Riau University campus (3) analyze policies related to efforts to create a healthy canteen on the Riau University campus (4) analyze the formulation of strategies and recommendations to realize a healthy canteen on the Riau University campus. This research was conducted in 8 canteens at the Riau University Campus, Pekanbaru City, which are located at the Bina Widya Campus, Gobah Campus and D

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Novitasari, Dian, Eugenia Alma Elvira, and Poppy Arsil. "Analisis Pengembangan Kantin Halal Soedirman untuk Meningkatkan Penerimaan dan Daya Saing Pasar." Hakikat: Journal of Halal Studies 1, no. 1 (2025): 18. https://doi.org/10.20884/1.hakikat.2025.1.1.14889.

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Soedirman Halal Canteen is a newly established canteen that originated from the Halal pilot canteen initiative of the Halal Center LPPM (Institute for Research and Community Service) located at Jenderal Soedirman University. The Soedirman Halal Canteen faces challenges in penetrating the market within the Jenderal Soedirman University environment. Consequently, it necessitates development to gain market acceptance. This study analyzes the development of Soedirman Halal Canteen's market penetration strategy. This study is divided into three stages: analyzing the attributes considered in selecti

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Acilo, Jerwin E., and Esmen M. Cabal. "Canteen Management in Public Secondary High Schools of Zone Ii, Division of Zambales." International Journal of Management and Humanities 5, no. 11 (2021): 8–19. http://dx.doi.org/10.35940/ijmh.k1345.0751121.

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The study was conducted to assess the School Canteen Management in Public Secondary High Schools of Zone II, Division of Zambales for the SY 2018-2019.The research utilized descriptive research design and questionnaire as the main instrument in gathering data supplemented by unstructured interviews from one hundred forty two students and one hundred seventeen faculty, parents and canteen operators who were randomly selected. The researcher found out that most of the teachers, parents and canteen owners are adults; female and married. Their monthly family income is meager. Generally they finish

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Chanchal, Antony, Biju Adon, Kuriakose Amal, Mathew Amal, and M. U. Jismon. "Canteen Food Ordering and Managing System." International Journal of Current Science Research and Review 05, no. 06 (2022): 2194–99. https://doi.org/10.5281/zenodo.6780248.

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<strong>ABSTRACT: </strong>The ‘Canteen Food Ordering and Managing System’ digitalize the operations inside a canteen. Initially the user must create an account, and then he can make use of the services. A menu will be provided from which the customer can choose the desired item then he can make payment online. In the proposed system the paper works will be less. The users can also make use of the virtual queue technique by which they can avoid long queues. The digitalization of the canteen system will help the management to provide a best-in-class service to the customers and whic

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Amini, Aulia, Dwi Kartika Cahyaningtyas, Evi Diliana Rospia, Muthoharoh Muthoharoh, and Biantari Alika Maharani. "Sosialisasi Transformasi Kantin Sekolah Sehat di SD ‘Aisyiyah 1 Mataram." Journal of Community Development 5, no. 2 (2024): 241–49. http://dx.doi.org/10.47134/comdev.v5i2.268.

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Children's health is the most important aspect in building a strong and high-quality young generation. Good nutrition and healthy eating habits play a central role in the growth and development of children. This community service activity aims to promote the transformation of healthy school canteens at SD 'Aisyiyah 1 Mataram and to introduce the concept of healthy canteens to all parties involved in the education and development of children, including students, teachers, school staff, and parents. The activity begins with identifying needs through an initial survey highlighting the condition o

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Davison, Nicholas, William Young, Andrew Ross, Timothy Cockerill, and Shailendrasingh Rajput. "Investigating the Impacts of Behavioural-Change Interventions and COVID-19 on the Food-Waste-Generation Behaviours of Catered Students in the UK and India." Sustainability 14, no. 9 (2022): 5486. http://dx.doi.org/10.3390/su14095486.

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A food-waste initiative was conducted at two university canteens in the UK and India to examine food-waste attitudes and opportunities for food-waste reduction. Interventions were carried out to reduce food waste in both canteens. In the Indian canteen, postintervention data also included COVID-19-related changes, such as a change from self-service to table service, as well as reduced menu choices and an improved estimation of the number of students requiring meals. Surveys and focus groups were conducted with students to better understand their food-waste-related attitudes, while interviews w

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Myers, Gael, Megan Sauzier, Amanda Ferguson, and Simone Pettigrew. "Objective assessment of compliance with a state-wide school food-service policy via menu audits." Public Health Nutrition 22, no. 09 (2019): 1696–703. http://dx.doi.org/10.1017/s1368980019000156.

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AbstractObjectiveThe Healthy Food and Drink Policy was implemented in Western Australian government schools in 2007. The aim of the present study was to assess the compliance of Western Australian school canteen menus with the policy a decade after its introduction.DesignThe traffic-light system that underpins the Healthy Food and Drink Policy categorises foods and drinks into three groups: ‘green’ healthy items, ‘amber’ items that should be selected carefully and ‘red’ items that lack nutritional value. Canteen menus were collected online and each menu item was coded as a green, amber or red

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Azni, Intan Nurul, Giyatmi Giyatmi, and Julfi Restu Amelia. "STUDY OF CUSTOMER SATISFACTION AT CANTEEN OF SAHID UNIVERSITY – JAKARTA." ICCD 2, no. 1 (2019): 627–31. http://dx.doi.org/10.33068/iccd.vol2.iss1.259.

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The canteen of Sahid University - Jakarta is a canteen which is located at Prof. Dr. Soepomo, SH No. 84, Tebet South Jakarta. The counters were sheltered by the Employee Union of Sahid University - Jakarta. The canteen of Sahid University - Jakarta is able to accommodate 15 counters for catering business. Currently the food and beverage products sold in the canteen are still in conventional method so that consumers are limited to the academic community of Sahid University - Jakarta and the community around the campus. This study aimed to assess the services offered by the canteen. This study a

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Aires, Cristina, Cristina Saraiva, Maria Conceição Fontes, Daniel Moreira, Márcio Moura-Alves, and Carla Gonçalves. "Food Waste and Qualitative Evaluation of Menus in Public University Canteens—Challenges and Opportunities." Foods 10, no. 10 (2021): 2325. http://dx.doi.org/10.3390/foods10102325.

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Background: This study aims to evaluate food waste and menu quality in two canteens (A and B) from a Portuguese public university in order to identify challenges and opportunities to improve the food service. Methods: Food waste included the analysis of two canteens over 5 consecutive days by selective aggregate weighing. A qualitative evaluation of a 5-week menu cycle related to lunches was performed through the Qualitative Evaluation of Menus (AQE-d) method. Results: Both menus have “satisfactory” evaluations and lower adequacy to the dietary guidelines in criteria A, which evaluates general

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Auti, Prathamesh, Mohit Bawankar, Pranav Bochare, Vaibhav Harane, and Nitisha K. Rajgure. "A Review on Smart Canteen Management System." International Journal for Research in Applied Science and Engineering Technology 11, no. 11 (2023): 1199–202. http://dx.doi.org/10.22214/ijraset.2023.56698.

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Abstract: The Smart Canteen App is a cutting-edge digital solution designed to revolutionize the traditional canteen experience in educational institutions, corporate offices, and other food service environments. This innovative mobile application leverages technology to streamline the entire process of ordering, payment, and food pickup, enhancing convenience and efficiency for both customers and canteen operators. By integrating modern technology, the Smart Canteen App offers an efficient, convenient, and user-centric dining experience, benefiting both customers and canteen operators. In tod

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Lassen, Anne, Lene Christensen, Max Spooner, and Ellen Trolle. "Characteristics of Canteens at Elementary Schools, Upper Secondary Schools and Workplaces that Comply with Food Service Guidelines and Have a Greater Focus on Food Waste." International Journal of Environmental Research and Public Health 16, no. 7 (2019): 1115. http://dx.doi.org/10.3390/ijerph16071115.

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Policy actions to improve the nutritional environment include the provision of official food service guidelines. This study aimed to examine compliance with food service guidelines for hot meals as well as self-evaluated focus on food waste reduction across settings, i.e., elementary schools, upper secondary schools and workplaces, and different canteen characteristics. The same five criteria for hot meals were applied for all settings with regard to serving of fruit and vegetables, fish, wholegrain product and high fat meat and dairy products. A self-administered questionnaire survey was cond

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Wirawan, Christina. "University Canteen Business Process Improvement to Increase Sustainability." Journal of Integrated System 2, no. 2 (2019): 112–22. http://dx.doi.org/10.28932/jis.v2i2.1557.

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As information, science and technology developed and also a quick change of the business environment, the service sector developed and became an important sector that gives significant value added. Because of service sector strategic role, there's a need for developing strategies that aim to increase service's performance and sustainability. A university canteen in a private university is one of service business that runs by business unit and has to raise their performance to survive and sustain in a competitive environment. The number of customers that buy food in the canteen is only about 5%

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Bhattarai, Ichchha Babu, Abishek Bhandari, Nitesh Pokhrel, Anup Adhikari, and Hari Prasad Baral. "QR-based Canteen Management System." September 2024 6, no. 3 (2024): 217–27. http://dx.doi.org/10.36548/jitdw.2024.3.001.

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In recent years, the digitization of administrative and operational processes has transformed various sectors in the world, including food service management. This research presents the development and implementation of a QR-based canteen management system, designed to enhance the efficiency of canteen operations by leveraging contemporary technological advancements. The system employs a desktop application built with C# and the .NET framework, enabling users to order and pay for food items using a QR code-based login and cashless payment system. This solution addresses the inefficiencies of t

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Misbahul Ali, Himawan Pradipta, and Syarifuddin. "IMPLEMENTASI MANAJEMEN BISNIS SYARI’AH UNTUK PENINGKATAN VOLUME PENJUALAN DI KANTIN 1 PUTERA UD. ASSYARIF PONDOK PESANTREN SALAFIYAH SYAFI’IYAH SUKOREJO SITUBONDO." Al-Idarah : Jurnal Manajemen dan Bisnis Islam 3, no. 1 (2022): 1–22. http://dx.doi.org/10.35316/idarah.2022.v3i1.1-22.

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The canteen is a place in the Salafiyah Syafi'iyah Islamic Boarding School Sukorejo Situbondo that provides the basic needs of students, in the form of food and drinks every day, so that every day there must be buying and selling interactions carried out by students and canteen employees. There are several products offered by the canteen in providing facilities for the basic needs of the students, namely rice, ice, cakes, young coconut, herbal herbs and instant noodles. In increasing the sales volume of the canteen, do the best possible service so that consumers can feel satisfied. One of the

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Kadaryati, Sri, Yunita Indah Prasetyaningrum, and Satria Nugraha. "Edukasi warga sekolah dalam rangka perwujudan kantin sehat di sekolah." Transformasi: Jurnal Pengabdian Masyarakat 17, no. 2 (2021): 165–75. http://dx.doi.org/10.20414/transformasi.v17i2.3737.

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[Bahasa]: Sekolah Menengah Pertama (SMP) Negeri 1 Depok memiliki fasilitas bangunan kantin yang permanen beserta pengelolanya sebagai unsur penunjang utama penyelenggaraan kantin sehat di sekolah. Namun, hal ini belum didukung dengan penyelenggaraan jajanan sehat dan aman di sekolah. Penjual kantin sekaligus sebagai penjamah makanan perlu ditingkatkan pengetahuannya terkait penyelenggaraan makanan sesuai dengan syarat kebersihan (higiene) sanitasi makanan untuk menjamin pangan yang aman dan sehat. Siswa sebagai konsumen kantin juga perlu mendapatkan pengetahuan yang baik sebagai acuan dalam pe

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Bacalla, Lhea Mae A., Maria Rona P. Butulan, Maricel B. Morales, Elvie Jean C. Reyes, Jilla Mae D. Susada, and Nikka Veroy. "Student Satisfaction with Canteen Services at Davao Oriental State University-Cateel Campus." Asian Journal of Education and Social Studies 51, no. 7 (2025): 1214–28. https://doi.org/10.9734/ajess/2025/v51i72205.

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This study aimed to assess the level of customer satisfaction with school canteen services and identify which service attributes most significantly influence satisfaction at Davao Oriental State University-Cateel Campus. A descriptive-comparative, quantitative design was employed, involving stratified random sampling of 828 canteen customers, with data collected through survey questionnaires. The research focused on five key areas: cleanliness, timeliness, pricing, service quality, and staff attitude. Findings revealed that most respondents were young and female. While many found meals afforda

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Antoni, Reynoldtan Hansen, and Wijaya Hansen. "Profit Optimization with Linear Programming Simplex Method in MSMEs." Research Academy Journal Innovation Data Analysis 1, no. 1 (2024): 14–18. https://doi.org/10.5281/zenodo.11513666.

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This study explores the application of linear programming (LP) using the Simplex Method to optimize profit in the Chandra Canteen, a well-established canteen located in Pontianak, Indonesia, operating for over a decade. The focus is on two popular products, dry noodles and soup noodles, which significantly contribute to the canteen's revenue. The research adopts a quantitative approach, utilizing data on these products to develop a mathematical model that aims to maximize profit. Linear programming, a method used to find the optimal solution by either maximizing or minimizing an objective func

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Oemar, Hirawati, Aan Komariah, Yan Orgianus, and Ulima Alifani. "Training on Halal and Eco-friendly Canteen Practises for Micro-Entrepreneurs within the Campus Environment." Dinamisia : Jurnal Pengabdian Kepada Masyarakat 7, no. 4 (2023): 1083–90. http://dx.doi.org/10.31849/dinamisia.v7i4.15674.

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The canteen has a crucial role in delivering halal, safe, and healthy food as well as environmental protection. However, many processed food microentrepreneurs lack halal certification for their products and do not effectively manage waste. Registration for halal certification has been challenging due to a lack of education, information, and dedication. Tertiary institutions should provide training on product halal assurance systems, technical registration of halal certification through a self-declaring scheme, and 3R-based waste management (Reduce, Reuse, Recycle) as a form of community servi

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Utoro, Panggulu Ahmad Ramadhani, and Destian Didimus. "Implementasi Hygiene dan Sanitasi di Kantin Kopikir Ika Universitas Mulawarman." ABDIKU: Jurnal Pengabdian Masyarakat Universitas Mulawarman 3, no. 1 (2024): 19–28. http://dx.doi.org/10.32522/abdiku.v3i1.1467.

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Food is a necessity for humans, yet cases of food poisoning and infectious diseases related to food continue to rise. Contributing factors include poor personal hygiene, inadequate food handling, and unclean equipment. Food vendors often lack educational backgrounds in hygiene and sanitation, which affects the quality of the dishes they serve. This community service initiative emphasizes the importance of implementing hygiene and sanitation practices in the Kopikir Ika canteen at Mulawarman University. The methods used include socialization, observation, and education for the canteen operators

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Matela, Hema, Akhila Nair, Purva Sharma, Surabhi Singh Yadav, and Kavitha Menon. "Nutritional Quality of Canteen Foods and Knowledge, Attitude and Practice of Food Handlers in Health Promoting and Non-Health Promoting Private Secondary Schools of Pune City." Current Developments in Nutrition 6, Supplement_1 (2022): 142. http://dx.doi.org/10.1093/cdn/nzac051.058.

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Abstract Objectives To assess the nutritional quality of foods served in school canteens and Knowledge, Attitude and Practices of food handlers in Health Promoting and Non-Health Promoting Private Secondary Schools of Pune City, India. Methods A cross-sectional study was conducted in school canteens of the private secondary schools, Pune City. Out of 316 private schools in the city, 32 private secondary schools with on-campus canteen facilities. All food handlers (n = 64) directly involved in food service were interviewed. Data collected included information on different types of foods served

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Indrawati, Andi, Risma Haris, and Andi Hafidah. "PEMBERDAYAAN LINGKUNGAN SEKOLAH MELALUI PROGRAM KANTIN SEHAT." JMM (Jurnal Masyarakat Mandiri) 8, no. 6 (2024): 6159. https://doi.org/10.31764/jmm.v8i6.26991.

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Abstrak: Sekolah perlu menyediakan kantin sehat agar kebutuhan makanan bergizi siswa tetap terpenuhi untuk mendukung kesehatan mereka. Observasi awal menunjukkan kantin sekolah mitra tidak memenuhi standar kantin sehat dan memerlukan perbaikan manajemen, akibat kurangnya pemahaman tentang program kantin sehat, makanan sehat, hygiene dan sanitasi lingkungan, serta keterampilan mengelola limbah organik dan membuat laporan keuangan. Pengabdian ini bertujuan untuk meningkatkan pengetahuan dan keterampilan mitra melalui sosialiasi, edukasi, pelatihan, dan pendampingan penataan kantin sehat dengan m

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Ningsih, Riyan, Blego Sedionoto, and Ade Rahmad Firdaus. "UPAYA PENINGKATAN KUALITAS MAKANAN MELALUI KURSUS HYGIENE SANITASI MAKANAN DI KANTIN UNIVERSITAS MULAWARMAN." JMM (Jurnal Masyarakat Mandiri) 8, no. 1 (2024): 1069. http://dx.doi.org/10.31764/jmm.v8i1.20457.

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Abstrak: Masalah penjamah kantin Universitas Mulawarman banyak yang tidak memiliki sertifikat hygiene sanitasi makanan dan minuman padahal itu merupakan syarat jika mau mendirikan jasa makanan dan minuman salah satu penanggung jawabnya harus mempunyai sertifikat dari dinas yang berwenang. Tujuan dilaksanakan pengabdian ini adalah memberikan kursus hygiene sanitasi makanan pada penjamah kantin Unmul untuk meningkatkan kebersihan dan kualitas makanan di kantin unmul menjadi lebih baik. Pengabdian ini menggunakan metode pelatihan hygiene sanitasi makanan dan minuman kepada penjamah makanan di kan

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Estuti, Wiwit, Uun Kunaepah, and Isnar Nurul Alfiyah. "ACCELERATION AND INNOVATION OF PRODUCTS MADE FROM LOCAL FOOD AT SMAN 1 BEBER, CIREBON REGENCY." Jurnal Abdisci 1, no. 8 (2024): 256–65. http://dx.doi.org/10.62885/abdisci.v1i8.327.

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School is a very effective place of learning and character-building for students. Education in schools greatly influences knowledge, attitudes, consumption behaviors, and food choices. The Healthy Canteen and School Nutrition Garden are part of health education in schools. Educational institutions must be able to present and provide healthy canteens, as well as healthy food and school nutrition gardens, as one of the services that schools must provide to realize intelligent and healthy children. Therefore, schools are expected to accelerate and innovate food products made based on local food i

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Rohmah, Jamilatur, Siti Cholifah, and Vanda Rezania. "Pelatihan Higiene dan Sanitasi Makanan pada Pedagang Makanan di Kantin SD." LOYALITAS, Jurnal Pengabdian Kepada Masyarakat 2, no. 2 (2019): 170. http://dx.doi.org/10.30739/loyal.v2i2.473.

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The school canteen has an important role to fulfill the food needs of school children. In general, foods that are sold in canteens have very diverse variations, with prices relatively cheap and easily accessible to school children. The need for fulfillment of hygienic foods is ordered by the factors of place and hygiene of the food handlers need to be done. Foods that do not meet the requirements and safety that can be given due to health problems or diseases related to food such as diarrhea, cholera, dysentery, typhus, and other food poisoning. The number of food handlers in the cafeteria of

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Ronitawati, Putri, Rachmanida Nuzrina, Prita Dhyani Swamilaksita, Laras Sitoayu, Vitria Melani, and Nazhif Gifari. "PENINGKATAN PENGETAHUAN PENJAMAH MAKANAN TERKAIT PEMBINAAN KANTIN SEHAT." JMM (Jurnal Masyarakat Mandiri) 4, no. 1 (2020): 84. http://dx.doi.org/10.31764/jmm.v4i1.1773.

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Abstrak: Universitas Esa Unggul merupakan institusi pendidikan yang memiliki fasilitas kantin yang berada dalam lingkungan kampus. Saat ini, kantin Esa Unggul dikelola oleh PT. Indonusa dan Departemen sarana prasarana Universitas Esa Unggul (UEU) belum mendapat pembinaan yang terkait tentang higiene sanitasi. Pembinaan ini membutuhkan kerjasama semua pihak baik dari Dinas Kesehatan maupun Institusi terkait dalam lingkungan Universitas Esa Unggul (UEU). Kantin UEU memiliki 12 gerai yang terdiri dari 26 penjamah makanan. Kantin memiliki peranan untuk memenuhi kebutuhan mahasiswa dan pegawai Univ

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Nurbaya, Nurbaya, Najdah Najdah, and Zaki Irwan. "Education on Balanced Nutrition and Healthy Snacks in the School Environment to Prevent Nutritional Problems among Adolescents." Poltekita: Jurnal Pengabdian Masyarakat 4, no. 3 (2023): 821–27. http://dx.doi.org/10.33860/pjpm.v4i3.2618.

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Around 12% of male and 23% of female adolescents experience anemia due to iron deficiency. Several habits cause nutritional problems in adolescents are not always having breakfast, most adolescents do not consume enough fibre, fruit vegetables, and consuming flavorful foods. In addition, adolescents also tend to adopt a sedentary lifestyle, resulting in less physical activity. This community service activity aimed to increase adolescents’ knowledge about balanced nutrition and healthy snacks at school. The methods used in this activity were FGD, counseling, and simulation. The targets were stu

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Medina, April Princess, Shaira Mae Aguilon, Crisa Mae B. Pepito, et al. "Exploring the Relationship Between Operations Management Practices and Students’ Satisfaction in the Canteen at Mabolo National High School." International Journal of Multidisciplinary: Applied Business and Education Research 5, no. 7 (2024): 2636–44. http://dx.doi.org/10.11594/ijmaber.05.07.21.

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This descriptive-correlational study scrutinized the operations management and senior high school students’ satisfaction with the canteen inside the Mabolo National High School. Also, the relationship between the two variables was explored. Four hundred eighty-nine (489) respondents were chosen conveniently to participate in the data gathering using a modified tool validated by the experts and obtained 0.7346 internal consistency. Weighted mean and Pearson correlation coefficient were employed to analyze the data and yield valuable findings. Findings unveiled that students were satisfied with

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Saroinsong, Yos Andreas, and Panggulu Ahmad Ramadhani Utoro. "Pendampingan Penerapan Hygiene dan Sanitasi pada Kantin Pertama Fakultas Kedokteran Universitas Mulawarman." ANDIL Mulawarman Journal of Community Engagement 1, no. 3 (2024): 92–102. https://doi.org/10.30872/andil.v1i3.1465.

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Food safety is an effort to prevent the possibility of products being contaminated by biological, chemical, and physical contaminants. Food contamination is undesirable for both producers and consumers. This contamination occurs in micro small enterprises such as canteens. This activity focuses on Kantin Pertama at the Faculty of Medicine, Mulawarman University. This Community Service Program aims to provide education about hygiene and sanitation to the MSME (Micro, Small, and Medium Enterprises) at Kantin Pertama. This will ensure better quality and safety of the food and beverages produced i

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Junaedi, Muhammad, Darma Karno, M. Gunawan Supiarmo, Yuliatin Hasfiani, and Khairiyatun Sholihah. "Skrining Makanan dan Pendaftaran Sertifikat Halal Gratis (SEHATI) sebagai Upaya Pembentukan Kantin Halal di MTs Negeri I Lombok Timur." Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat 9, no. 4 (2024): 1130–42. https://doi.org/10.36312/linov.v9i4.2378.

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Keamanan pangan merupakan upaya untuk menjaga mutu dan kualitas makanan dan minuman dari kemungkinan cemaran biologis, kimia dan benda lain yang menyebabkan timbulnya penyakit. Skrining dalam produk halal ialah pendataan bahan, proses produksi, pengecekan dapur tempat produksi, dan pengisian sistem jaminan produk halal oleh pelaku usaha. Program SEHATI merupakan program sertifikat halal gratis sebagai bentuk dukungan pemerintah dalam menyelenggarakan kewajiban sertifikat halal bagi pelaku usaha kecil dan menengah. Kantin halal merupakan perwujudan upaya menjaga kemanan pangan bagi anak dilingk

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Ainur, Ainur, and Subiyantoro Subiyantoro. "Implementation of the School’s Healthy Canteen in Improving the Quality of Education at SD Negeri Krapyak Wetan Sewon Bantul Yogyakarta." FIKROTUNA: Jurnal Pendidikan dan Manajemen Islam 13, no. 01 (2021): 89–101. http://dx.doi.org/10.32806/jf.v13i01.4654.

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The canteen is a service that facilitates food and drink for students and other school staff. This study aims to determine and describe the implementation of a healthy canteen and the pattern of organizing a healty school canteen in improving the quality of education at SD Negeri Krapyak Wetan Sewon Bantul Yogyakarta. This study uses a qualitative descriptive approach. Data collection techniques used were observation, interviews, documentation. Data analysis in this study used three stages, namely data reduction, data exposure, drawing conclusions and verification. The results showed that the

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Mathias, André Schima, Paloma Maria M. de S. Guedes, Rafael Cavalcanti Bizerra, and Roberto Ramos de Morais. "Application of Queuing Theory in a Canteen." EnGeTec em Revista 1, no. 9 (2024): e409. https://doi.org/10.5281/zenodo.13367883.

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School cafeterias are places that provide essential food for students to meet their nutritional needs and, consequently, maintain their energy levels for better study performance. Due to the short break times and occasional peaks in demand, the service in the establishment often results in the creation of a queue. This study aimed to investigate, understand, and propose improvements to the queue system in the service of a school cafeteria in the eastern part of São Paulo. After the analysis, it was possible to identify the phenomena that influence queue creation and test an improvement

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Rachmadewi, Asrinisa, Damayanti Soekarjo, Masumi Maehara, Basyrah Alwi, Erna Mulati, and Jee Hyun Rah. "School Canteens in Selected Areas in Indonesia: A Situation Analysis." Food and Nutrition Bulletin 42, no. 2 (2021): 225–46. http://dx.doi.org/10.1177/03795721211008021.

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Background: The school canteen has a massive impact on the dietary intake and nutritional status of school-age children and adolescents. This study aimed at assessing the current situation of school canteens in selected areas in Indonesia and relevant knowledge, attitudes, and behaviors of school-going children and adolescents. Methods: A qualitative study was implemented in a purposive sample of 18 schools in Klaten and West Lombok districts with 2 comparison schools in Jakarta and Klaten. Focus group discussions and in-depth interviews were conducted with a wide range of stakeholders to coll

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Mandracchia, Floriana, Lucia Tarro, Elisabet Llauradó, Rosa Maria Valls, and Rosa Solà. "Interventions to Promote Healthy Meals in Full-Service Restaurants and Canteens: A Systematic Review and Meta-Analysis." Nutrients 13, no. 4 (2021): 1350. http://dx.doi.org/10.3390/nu13041350.

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Out-of-home eating is increasing, but evidence about its healthiness is limited. The present systematic review and meta-analysis aimed to elucidate the effectiveness of full-service restaurant and canteen-based interventions in increasing the dietary intake, food availability, and food purchase of healthy meals. Studies from 2000–2020 were searched in Medline, Scopus, and Cochrane Library using the PRISMA checklist. A total of 35 randomized controlled trials (RCTs) and 6 non-RCTs were included in the systematic review and analyzed by outcome, intervention strategies, and settings (school, comm

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Kustiyoasih, Mustika Putri, Merryana Adriani, and Triska Susila Nindya. "PENYELENGGARAAN MAKANAN DAN KEPUASAN KONSUMEN DI KANTIN LANTAI 2 RUMAH SAKIT UNIVERSITAS AIRLANGGA SURABAYA." Media Gizi Indonesia 11, no. 1 (2017): 11. http://dx.doi.org/10.20473/mgi.v11i1.11-16.

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Food service implementation is oriented towards customer satisfaction that assessed by several indicators, namely the taste, appearance, portion size, punctuality, and cleanliness. One example of the food service implementation is canteen in Airlangga University Hospital which provide food for employees, visitors, and patient’s families that require special attention so that consumers feel satisfi ed. Canteen that is not properly managed can resulting a negative impact such as food poisoning. This study was done descriptively using cross sectional design. Sample was taken using systematic rand

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Sucipto, Sucipto, Luki Hidayati, Claudia Gadizza Perdani, and Nur Hasanah. "Traceability of Halal Control Point in Material, Production, and Serving to Support Halal Certification in Universitas Brawijaya Canteen." Indonesian Journal of Halal Research 3, no. 2 (2021): 75–86. http://dx.doi.org/10.15575/ijhar.v3i2.11401.

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Halal food certification in the university canteen needs to prepare Halal Assurance System (HAS) implementation. Halal Control Point (HCP) traceability in the canteen is very complicated because it has several menus, processes, and materials. This study aims to trace the HCP on materials, processing and serving in Universitas Brawijaya (UB) Canteen, then provide improvement. This research used seven criteria of HAS-23102 for a restaurant to evaluate the menus, ingredients, production, and serving in UB Canteen. HCP traceability was done on 60 menus from 4 food tenants and one beverage tenant.

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DiMucci-Ward, JuliSu, Demetri Tsiolkas, and Elizabeth Zipprer,. "Nutrition in Practice: A Shift from Nutrition Education Alone to Incorporation Into Medical Students’ Food Choices." Current Developments in Nutrition 4, Supplement_2 (2020): 598. http://dx.doi.org/10.1093/cdn/nzaa048_004.

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Abstract Objectives This study aims to show that if provided healthy food options in the on-campus canteen, medical students will develop healthier eating habits. Methods A mixed methods approach was utilized to conduct primary market research which look at the purchasing behavior of medical students, and faculty. The inventory offered in the school canteen, was tracked from 2016 through the first fifteen weeks of 2019. The data from the vendor listed the food items into 9 categories: bottled beverages, candy, general merchandise, ice cream, juice, large snacks, milk, non-carb beverage, and pa

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Kunaepah, Uun, Wiwit Estuti, and Isnar Nurul Alfiyah. "EDUCATION ON SAFE, HEALTHY AND NUTRITIOUS FOOD THROUGH THE PRACTICAL MODULE NUTRITION GOES TO SCHOOL (NGTS) AT SMAN 1 BEBER AND IIBS SD/SMP FAJAR HIDAYAH, CIREBON REGENCY." Jurnal Abdisci 1, no. 9 (2024): 303–13. http://dx.doi.org/10.62885/abdisci.v1i9.342.

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School is a convenient place for learning and character formation of students. Education in school greatly influences knowledge, attitudes, and behaviors of consumption and choosing food. School is a place to teach, socialize, and apply good habits because most children spend their time at school. Education about healthy food is critical so that it becomes a good habit in the future. The role of teachers and parents at this time is significant. Nutrition Goes To School (NGTS) is a SEAMEO Recfon Program that promotes healthy canteens and school nutrition gardens. The Healthy Canteen and School

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Dolzhenko, R. A. "EXPERIENCE IN ASSESSING AND MANAGING CUSTOMER SATISFACTION IN CORPARATE CANTEENS." Economics Profession Business, no. 1 (March 14, 2025): 42–53. https://doi.org/10.14258/epb202505.

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Assessment of customer satisfaction is one of the basic tools for understanding how much a company's products or services can meet their needs, provide the desired effects, leave a positive aftertaste that can encourage the client to make a repeat purchase. This topic is especially relevant in a highly competitive environment, the catering industry, when a business needs to evaluate these indicators every day in order to be competitive, find ways to improve the quality-of-service satisfaction. The purpose of the study is to develop a set of recommendations for improving the quality of services

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Patil, Rushikesh. "DineEase." International Journal for Research in Applied Science and Engineering Technology 11, no. 11 (2023): 2326–31. http://dx.doi.org/10.22214/ijraset.2023.56032.

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Abstract: This research paper explores the development and implementation of an online food ordering and table booking system, called "DineEase," for the college canteen. In the modern era, customers increasingly seek convenient and user-friendly methods to order food and reserve tables. DineEase addresses these demands by providing an intuitive online platform that enables customers to order meals and book tables effortlessly from their personal devices. This paper discusses the advantages, features, and future prospects of DineEase, as well as the challenges encountered during its creation a

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Ji, Yugang, and Wen-Hwa Ko. "Exploration of constructing the catering quality indices of university canteens in China from the viewpoint of food safety." British Food Journal 123, no. 13 (2021): 511–28. http://dx.doi.org/10.1108/bfj-07-2021-0743.

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PurposeThis study used the literature review and the modified Delphi method to evaluate the importance of the catering quality indices of university canteens in China. In order to compile the catering quality indices of university canteens in China as reference for the subsequent improvement of Chinese canteens.Design/methodology/approachThis study first analysed literature data to establish the preliminary quality indices and used the modified Delphi method for measurement. After three rounds of Delphi analysis by 35 experts, the results of the catering quality indices of university canteens

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Yuni Damayanti, Amilia, Ayu Suryaningtyas Sabastiani, Aziza Nurul Masruroh, Syadza Syafa Nazhifah, and Jihan Fauziyah Salsabila. "Education on Balanced Nutrition and Healthy Canteens in Early Childhood Education and Kindergarten at Baitul Qur'an Islamic Boarding School for Children." ABDIMAS: Jurnal Pengabdian Masyarakat 6, no. 4 (2023): 4764–70. http://dx.doi.org/10.35568/abdimas.v6i4.4077.

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Balanced nutrition and a healthy canteen have an important role in maintaining public health, especially for children. Currently, people tend to live pragmatically, including the choice of instant food which can hurt health in the future. The prevalence of stunting and nutritional problems in children is still a serious problem in Indonesia. The knowledge of mothers and socio-economic factors have an important role in nutritional problems for children. Therefore, education about balanced nutrition and healthy canteens is important to increase public knowledge and behavior. The results of this

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