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Relevant bibliographies by topics / Catering Equipment

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Academic literature on the topic 'Catering Equipment'

Author: Grafiati

Published: 28 May 2022

Last updated: 29 May 2022

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Journal articles on the topic "Catering Equipment"

1

Pine, Ray. "Equipment Training in the UK Catering Industry." Journal of European Industrial Training 10, no. 5 (May 1986): 17–19. http://dx.doi.org/10.1108/eb002205.

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Pulatov, Abror. "Basic energy-saving principles at the enterprises of public catering." E3S Web of Conferences 216 (2020): 01136. http://dx.doi.org/10.1051/e3sconf/202021601136.

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The main principles of energy saving at public catering enterprises are considered in this article. The main criterion for this analysis is the consumption of electric energy by catering enterprises, which averages 80-90% of all energy consumption. Most of this equipment is non-adaptive and non-automated, its installed capacity is often several times more than the actual required capacity, and the average load is on average 30-60%. In this regard, the research and wide introduction of energy-saving technologies and devices in catering enterprises is an urgent task. The article also analyzes the possibilities of reducing the specific consumption of electricity and the functioning of devices at catering enterprises.

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Kurbanova, Raxima. "INCREASING EFFICIENCY OF CATERING ENTERPRISES THROUGH MODERNIZATION." INNOVATIONS IN ECONOMY 7, no. 3 (July 30, 2020): 59–67. http://dx.doi.org/10.26739/2181-9491-2020-7-8.

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The provision of public catering establishments with material and technical equipment plays an important role in the rapid development of this sector, especially in meeting the needs of the people. They differ in the type of interaction, size and level of services provided. However, not all of them meet the requirements of the period. Therefore, it is necessary to improve the technical and technological modernization of public catering establishments

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ITA, Sayaka, Kiyoshi FUJIKAWA, and Wen REN. "Life Cycle CO2 Emission for Water Economizing Equipment in Catering Industry." Journal of Life Cycle Assessment, Japan 6, no. 1 (2010): 33–41. http://dx.doi.org/10.3370/lca.6.33.

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Legnani, P., E. Leoni, M. Berveglieri, G. Mirolo, and N. Alvaro. "Hygienic control of mass catering establishments, microbiological monitoring of food and equipment." Food Control 15, no. 3 (April 2004): 205–11. http://dx.doi.org/10.1016/s0956-7135(03)00048-3.

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Bannatyne, W. R. "Catering and its contemporary implications." Proceedings of the Royal Society of Edinburgh. Section B. Biological Sciences 87, no. 3-4 (1986): 295–306. http://dx.doi.org/10.1017/s0269727000004395.

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SynopsisChanges in the social aspects of life and in the leisure and working activities of the population have had a profound effect on eating patterns in recent years. Today, more people eat away from home, either through enforced circumstances or by choice, and eating out has become part of the nation's lifestyle. Eating habits have changed also. The trend now is towards a more casual style of eating, with more economical meals, snacks and ‘takeaway’ food being consumed.The catering industry is responding to present day demands with new approaches and new products. ‘Fast food’ has become a predominant feature of contemporary social eating. Technology, in the shape of systemised methods of food production, advanced forms of cooking equipment and convenience commodities, has revolutionised modern catering operations.The consumer's increasing reliance on the caterer for the nutritional balance of his daily food intake has important implications at a time when the link between diet and disease has been clearly established. The increase in eating outside the home and the introduction of new styles of food and food preparation bring with them a concern for increased vigilance in matters of food hygiene and safety. Current trends also bring with them social consequences. Changes in eating patterns have been instrumental in weakening family influence in the social shaping of young people. The advantages of the new technology could conflict with the interests of the consumer, who may feel that the stereotyped, impersonal product and service he is receiving lack the pleasurable and social experience which he expected.The managerial complexities of modern catering, the technical expertise it requires and the sociological impact of contemporary trends present fundamental challenges not only for the catering industry but also for the education and training service which seeks to support it.

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Hrnčiar, Dušan. "Aktuálny stav v zabezpečení poľných služieb v ozbrojených silách Slovenskej Republiky." Vojenské reflexie 16, no. 2 (2021): 116–30. http://dx.doi.org/10.52651/vr.a.2021.2.116-130.

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In this article we deal with field services in the armed forces of the Slovak Republic. Field services have a significant impact on the health, hygiene, wellbeing and morale of soldiers. The aim of the article is to present the field services currently used and their technical means in the equipment of the units of the Armed Forces of the Slovak Republic with a focus on catering. We define risk areas in the personnel and material-technical area. We will indicate the problems related to the outsourcing of catering services. We will present more modern technical means usable in the Armed Forces of the Slovak Republic.

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Lunochkin, Andrei, and Ekaterina Furman. "Organization of Catering for Workers in Stalingrad During the First Five-Year Plan (1929–1933)." Vestnik Volgogradskogo gosudarstvennogo universiteta. Serija 4. Istorija. Regionovedenie. Mezhdunarodnye otnoshenija, no. 1 (February 2022): 57–70. http://dx.doi.org/10.15688/jvolsu4.2022.1.5.

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The article deals with the problem of organizing public catering for workers of large industrial enterprises in Stalingrad in the late 1920s – early 1930s, during the first five-year plan. Methods and materials. In this study traditional methods (historical-descriptive, historical-genetic, historical-comparative) and the principles of historical research (historicism, systemacity) were used, which made it possible to restore the stages of organizing workers’ catering in Stalingrad at the first stage of industrial modernization, as well as to identify and analyze reasons for the manifestation of crisis phenomena in the public catering system. Analysis and results. As early as the initial stage of industrialization, the food problem sharply worsened. However, largely generated by the problems of industrialization, it was the food crisis that contributed to the development of the public catering system. In the conditions of normalized distribution of food products, the tasks of implementing planned installations for the administration of catering enterprises were simplified as much as possible. Having received standardized food products, workers could get the rest of the products only in canteens, which from the second half of the 1920s were part of the cooperative system, consolidated into a single Central Workers’ Cooperative (CWC), which had both its advantages (centralized supply) and disadvantages (lack of close communication with the consumer and, as a result, lack of feedback and direct influence of enterprise management on the process of organizing food for workers). Factory buffets, canteens, and giant kitchen factories created at an accelerated pace were put into operation with a huge number of shortcomings. Unsanitary conditions at public catering enterprises, a chronic lack of kitchen equipment, disruptions in food supplies, a monotonous menu, and, as a result, poor diet of workers have become commonplace. Prices in closed cooperative canteens were often comparable to market prices, while the quality of products did not meet the established requirements. Neither the tightening of control, nor the reorganization of the catering system (the introduction of working supply departments) led to a radical improvement in the situation with catering. Meanwhile, systemic problems with the organization of public catering also determined the degree of public confidence in the authorities. Negative statements about the Soviet government on the basis of problems with public catering have become a very common phenomenon in the working environment and a kind of litmus test for determining the level of public confidence in the government’s course.

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Martín, Juan Carlos, Concepción Román, and Cira Mendoza. "Determinants for sun-and-beach self-catering accommodation selection." Tourism Economics 24, no. 3 (March 7, 2018): 319–36. http://dx.doi.org/10.1177/1354816618758731.

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Self-catering accommodation is an important lodging alternative in some tourist destinations. Attributes such as the size, furniture and equipment; pool area; quietness; accessibility to beach; or Wi-Fi play an important role in the selection of this type of accommodation. Understanding tourists’ preferences is essential to improve services and gain competitiveness. In this article, a stated choice experiment between two hypothetical self-catering apartments is carried out in Maspalomas, a world renowned destination in the south of Gran Canaria, Spain. Consistent multinomial and mixed logit model specifications that incorporate systematic and random taste variation within tourists’ preferences are estimated. Willingness to pay for improving different service quality attributes is obtained. The findings are crucial and provide important insights to managers and policymakers in order to streamline the marketing and promotional strategies, as well as to make optimal investment decisions.

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Rahim, Abdul, and Halimatuzzahro. "Commodification Practices in the Begawe Sasak’s Lombok Tradition." KARSA: Journal of Social and Islamic Culture 29, no. 1 (June 21, 2021): 179–98. http://dx.doi.org/10.19105/karsa.v29i1.4455.

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The begawe tradition, which has become the popular culture of Sasaknese, has begun shifted by the consumption of mass cultures, such as catering services, the use of tools or begawe needs, starting to be replaced by industrial products for rent or sale. The forms of commodification in the begawe tradition, especially in begibung (eating together) and betulung (helping each other), two things that become the ‘aura’ of begawe. This difference can be seen from the shifting values, from the principle of kinship to individualism; of various equipment that is transformed and then commercialized. The new ethnography in this case study becomes the basis for examining the commodification practice in the begawe tradition, which switches to catering services and traditional equipment and replaces by modern equipment. The author, who is part of the Sasak community, also takes a participatory approach in begawe events held by the community. This shows that the alienation of popular culture in society cannot be contained by massive mass culture, so that people, which were initially established with high social values, began to form individualist societies that competed to show their social status. The consumption of signs/symbols has formed a society trapped in a pseudo-need that is unwittingly oppressive. Awareness to be critical and filter the mass culture needs a sphere for negotiation to return the spirit of the social community based on kinship interaction.

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Dissertations / Theses on the topic "Catering Equipment"

1

Yue, Chak-sang, and 茹澤生. "Aircraft catering facilities: Chek Lap Kok." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1994. http://hub.hku.hk/bib/B31982207.

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De, Wet Cynthia. "The role of packaging in customer satisfaction within the supply chain a study in the airline industry /." Diss., Pretoria : [s.n.], 2007. http://upetd.up.ac.za/thesis/available/etd-07142008-085724.

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Рибальченко, Світлана Миколаївна, Светлана Николаевна Рыбальченко, Svitlana Mykolaivna Rybalchenko, and К. Н. Моисеенко. "Необходимость совершенствования форм и методов государственного регулирования развития сферы общественного питания." Thesis, Издательство СумГУ, 2007. http://essuir.sumdu.edu.ua/handle/123456789/18492.

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Štancl, Michal. "ZOO STAVBY – HERALDICKÁ ZOO." Master's thesis, Vysoké učení technické v Brně. Fakulta architektury, 2015. http://www.nusl.cz/ntk/nusl-216185.

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- The aim of the thesis was to further process the selected buildings in the overall urban design animal farm. - Putting the individual buildings into a very rugged terrain and the subsequent harmony with the surrounding landscape - Create attractive objects for future visitor's animal farm - By ensuring the development of the territory

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Fikar, Matěj. "Domov pro seniory." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2014. http://www.nusl.cz/ntk/nusl-226674.

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This thesis addresses building of a new home for seniors with a special care on the street Zahradni in Pilsen. The relevant estate lies on the compound of a former paper mill on the right bank of the Radbuza river near the Papirensky bridge. When the proposition for the building was being drafted, an extra focus was placed on the special care regime. This means continuous home and nursing care with medical oversight including a guaranteed care for patients with special needs, such as those suffering from dementia, Alzheimer's disease or those with psychiatric issues in a stabilized stage. The proposed capacity of the home for the Aged consists of 142 beds in three above-ground floors, which also contain lounges that double as canteens. The underground floor houses the kitchen whit catering equipments, which will only be used for this object, the main lounge, exercise and creative areas, as well as staff rooms including those of the management. This type of a facility is currently in great demand in the Czech Republic due to the insufficient capacity of similar social and health facilities.

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ZEMANOVÁ, Veronika. "Zavedení EET v oblasti ubytovaní a stravování v Jihočeském kraji." Master's thesis, 2018. http://www.nusl.cz/ntk/nusl-376106.

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The aim of this master thesis is to analyze and evaluate the introduction of registration of sales in catering and accommodation services in the South Bohemian Region. On the basis of the findings, it is recommended to prepare recommendations for updating the registration of sales (EET) system. This thesis is based on the primary data obtained through the questionnaire survey, which took place between December 2017 and March 2018. The information source was business people of accommodation, catering and hospitality situated in the South Bohemian Region. Respondents were often addressed by e-mail. The questionnaire survey focused on the opinions to the EET before and after its introduction, satisfaction with the material-technical equipment supplier, the resulting complications and the monthly costs associated with the operation of the EET. In addition, three research questions were developed, which were evaluated from the results of the questionnaire survey The questionnaire survey showed that most of the entrepreneurs with their equipment supplier were satisfied. Due to the costs and complications associated with EET, entrepreneurs have not changed the opinion to EET and is still negative.

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Books on the topic "Catering Equipment"

1

Catering equipment management. London: Hutchinson, 1989.

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Gratte Brothers Catering Equipment Limited. Catering equipment catalogue. Knebworth: Gratte Brothers, 1995.

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3

Adams, Alan. Catering technology. London: B.T. Batsford, 1988.

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International dictionary of food & cooking: Ingredients, additives, techniques, equipment, menu terms, catering terms, food science and outline domestic and production recipes. Teddington: Peter Collin, 1998.

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5

Rozmeen, Tambe, and Key Note Publications, eds. Catering equipment. 7th ed. Hampton: Key Note, 2004.

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Catering equipment. 5th ed. Hampton: Key Note Ltd, 2000.

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Publications, Key Note, ed. Catering equipment. 2nd ed. Hampton: Key Note Publications, 1992.

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Zoe, Ratcliff, and Key Note Publications, eds. Catering equipment. 4th ed. Hampton: Key Note Ltd, 1998.

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Catering equipment. 3rd ed. Hampton: Key Note Publications, 1996.

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Publications, Key Note, ed. Catering equipment. London: Key Note Publications, 1988.

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Book chapters on the topic "Catering Equipment"

1

Taylor, Eunice, and Jerry Taylor. "Kitchen Equipment." In Mastering Catering Theory, 193–240. London: Macmillan Education UK, 1990. http://dx.doi.org/10.1007/978-1-349-20616-2_10.

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Cracknell, H. L., and G. Nobis. "Restaurant Equipment." In The New Catering Repertoire, 151–70. London: Macmillan Education UK, 1990. http://dx.doi.org/10.1007/978-1-349-21007-7_6.

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Cracknell, H. L., and G. Nobis. "Checklist of Small Kitchen Equipment." In The New Catering Repertoire, 641–44. London: Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-20391-8_20.

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Shadrin, M. A. "Multimedia courses for distance learning on the specialty "Equipment and automation of public catering enterprises"." In A course of lectures "Teaching skills in information and educational environment of the University". Science and Innovation Center Publishing House, 2017. http://dx.doi.org/10.12731/ofernio.2017.23149.

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Sergacheva, Olga Matveevna, Anastasia Mikhailovna Timopheeva, and Irina Vladimirovna Izosimova. "Development of recipes and resources-economy tecnologies of soup cooking for catering using innovative tecnological equipment." In Образование и наука: современные тренды, 216–50. TSNS Interaktiv Plus, 2016. http://dx.doi.org/10.21661/r-111904.

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Conference papers on the topic "Catering Equipment"

1

NAM, MOONHEE, CHAIANE WIGGERS DE SOUZA, and HYONNY KIM. "HIGH ENERGY WIDE AREA BLUNT IMPACT OF COMPOSITE AIRCRAFT STRUCTURES PART B: TESTING AND INTERNAL DAMAGE MODES." In Thirty-sixth Technical Conference. Destech Publications, Inc., 2021. http://dx.doi.org/10.12783/asc36/35803.

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Modern aircraft structures constructed from high strength laminated composite materials present a challenge in the detection of damage resulting from impact events. Broad-area contact from large sized or blunt radius objects furthermore create conditions in which significant internal damage can result, while leaving low (or even no) externally visible indications of damage being present. Composite fuselage structures subjected to high energy wide area blunt impact (HEWABI) sources have been studied. These impact sources act over a wide area and can possibly damage multiple internal structural elements. HEWABI sources of concern are generally heavy ground service equipment (GSE) such as belt loaders, cargo loaders, catering trucks, etc., which have soft rubber/elastomeric bumper-type pads mounted at locations where the GSE could contact the aircraft. Of particular interest in this study is the formation of damage in composite frame and shear tie components during HEWABI events occurring near the passenger floor joint. Carbon/epoxy composite test specimens reflecting modern composite fuselage features were designed and fabricated having continuous shear ties and representative stiffness interaction between the floor beam and circumferential frame members. Quasi-static and slow speed tests (representing impact) conducted using rubber bumper faced indentors developed significant internal damage to internal components. Specifically, fiber failures and large-size crack formation in shear ties, frames, and stringers occurred with low/no external observability in the external skin. A clear quantitative understanding of damage modes and damage location that could result from HEWABI events is important for establishing damage size criteria in the evaluation of a structure’s residual strength and damage tolerance capability.

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Nayak, Sandeep, Sumit Ray, and Reinhard Radermacher. "Second Generation Integrated Combined Heat and Power Engine Generator and Liquid Desiccant System." In ASME 2004 International Mechanical Engineering Congress and Exposition. ASMEDC, 2004. http://dx.doi.org/10.1115/imece2004-60801.

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The Combined Heat and Power (CHP) concept is aptly suited to improve or eliminate some of the global and local issues concerning electric commercial buildings. CHP involves on-site or near-site generation of electricity by using gas-fired equipment along with utilization of thermal energy available from the power generation process. CHP has the potential of providing a 30% improvement over conventional power plant efficiency and a CO2 emissions reduction of 45% or more. In addition, an overall total system efficiency of 80% can be achieved because of the utilization of thermal energy, that would otherwise be wasted, and the reduction of transmission, distribution and energy conversion losses. CHP technology also makes cost savings possible by reducing high summertime electrical demand charges while at the same time providing necessary space heating and cooling. Savings are further increased in applications where waste heat can replace electric heating. Moreover, CHP has the ability to address indoor air quality issues when utilizing a desiccant dehumidifier by providing direct humidity control and consequently reducing the potential for mold and bacteria development. Because power generation is done on-site, CHP provides control in meeting a building’s electrical needs and also provides an increased level of reliability to ensure high employee productivity. The current research is being carried out in a four–story commercial office building that has been established as the CHP research and demonstration facility on the campus of the University of Maryland in College Park, MD, USA. The 52,700 square feet administrative building includes two heating, ventilating and air-conditioning (HVAC) zones of equal area where zone 1 includes the first and second floors and zone 2 includes the second and third floors. This has facilitated the installation of two different CHP systems for the two zones. The research in this paper discusses about the CHP system catering to zone 1. This paper describes a second generation CHP system involving the integration of a new 75 kW commercial engine generator with the existing liquid desiccant system. The engine generator is connected parallel to the grid for supplying 75 kW of electrical power to the building while the combined waste heat recovered from the exhaust gases as well as the jacket water from the engine is used to heat a 50:50 ethyl glycol–water loop through a packaged heat recovery system. This recovered heat is then used for the regeneration of the lithium chloride solution in a liquid desiccant system and the ethyl glycol–water solution is returned back to the engine. The liquid desiccant system reduces the latent load of the ventilation air entering the roof top unit. Technical challenges concerning electrical and control aspects that were related to modifications of the original CHP system are described and improvements to the original system design and performance are evaluated. The paper then discusses the experimental results obtained with first generation CHP system and its overall performance.

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