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Journal articles on the topic 'Catering establishment'
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Stangierska, Dagmara, Maksymilian Czeczotko, Ewa Świstak, and Agnieszka Tul-Krzyszczuk. "Źródła zaopatrzenia lokali gastronomicznych na przykładzie produktów nabiałowych." Zeszyty Naukowe SGGW - Ekonomika i Organizacja Gospodarki Żywnościowej, no. 121 (April 2, 2018): 93–103. http://dx.doi.org/10.22630/eiogz.2018.121.7.
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The purpose of the study is to characterize the sources of supply of catering establishments in dairy products due to the type of catering establishment, its location and the number of employees. The results of quantitative research conducted with catering establishments managers show that the source of supply depends on the type of catering establishment. In the case of restaurants the largest share of supply is wholesalers with delivery or self-service. In the case of bars it is also important to shop at local retailers. Also the size of the business and location differentiate the choice of source of supply. The greatest variation in the source of supply is due to the location of the catering company. The most frequent suppliers of dairy products to catering establishments are local suppliers and self-service wholesalers: Makro and Selgros.
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Galičić, Vlado. "GUEST SATISFACTION MANAGEMENT IN THE CATERING INDUSTRY." Tourism and hospitality management 8, no. 1-2 (May 23, 2017): 93–103. http://dx.doi.org/10.20867/thm.8.1-2.9.
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The demands of guests in tourism and the catering industry, and the satisfaction of guests with services received have become the dominant competitive weapon throughout the entire developed world of tourism. The individual guest of today is in a position to harm the reputation of the caterer and innkeeper by spreading word of the faults in the services rendered and consumed. Complaints addressed to the caterer can often bring attention to the need of improving not only the integral process of service preparation and rendering, or any one of its components, but also the organisation of operation within the catering establishment. An indolent and negligent attitude of the caterer regarding such complaints is very irritating to guests of catering establishments, and as a rule, is the reason such guests turn to the competition. In principle, guests that are lodging a complaint do not necessarily have a negative attitude towards a given catering establishment. Most guests will not lodge a formal complaint, but will simply leave the restaurant when something is not to their liking, never to return again. Instead, they will frequent the establishment of the competition. The purpose of this paper is to explain how the objections and formal complaints made by guests can be used to enhance their loyalty towards a certain catering establishment or service. Namely, having witnessed a satisfactory solution to a complaint, the guest will pass this favourable experience on to others. The major part of this paper is based on the results of studies into the Complaint Books of one hundred catering establishments on the Opatija Riviera during the year 2001, and in the first nine months of 2002.
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Lamza-Maronić, Maja, and Zdenko Segetlija. "Quality in the management of catering establishments in Eastern Croatia." Tourism and hospitality management 4, no. 2 (December 1998): 341–50. http://dx.doi.org/10.20867/thm.4.2.9.
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Quality has christalized as the crucial factor of the market race. It has become the principal instrument for securing a firm's future success through satisfied consumers. Catering firms independently create the marketing mix to raise themselves above the competition. To secure the quality of services provided by a catering establishment it is necessary to secure the quality of individual work, the quality of the process and the quality of entire firm. The catering establishment must aspire towards such an appearance on the market that will make the guest satisfied with the marketing.
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Švec, Roman, Kamil Pícha, Vivian L. White Baravalle Gilliam, Josef Navrátil, and Hana Doležalová. "The impact of visitor segments on the perception of the quality of the product of accommodation establishments." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 60, no. 7 (2012): 399–408. http://dx.doi.org/10.11118/actaun201260070399.
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The aim of the paper is to evaluate differences in the quality perception among particular segments of demand. Data for analysis were collected by means of the questionnaire survey among clients of accommodation establishments. The research in accommodation establishments succeeded to identify four factors of the perception of quality of services provided in those establishments, when only accommodation and catering services were taken into consideration. Age appeared to be an important criterion for the evaluation the of the quality of offered services as the differences in the quality perception among particular age groups were proved for three of four identified factors of the quality perception. The factors are as follows: “environment of the accommodation establishment”, “hygiene in accommodation establishment”, “service in the catering part of the establishment” and “quality of the meals”. The duration of stay as well as the gender of the respondents influences the quality of perception only in the perception of the “quality of meal” factor. Compared to the duration of stay, the repetition of the stay is a considerably important factor in causing the variability of the answers on the rate of the quality perception. The purpose of travel was also proven to be a criterion affecting the rate of the quality perception of the first three factors, whereas the impact of the criterion “client’s travel companionship” was proven in case of the first and third factor.
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Gromnyuk, Adriana. "INN AS A UKRAINIAN HISTORICAL FEATURE OF CATERING ESTABLISHMENT." Current problems of architecture and urban planning, no. 58 (November 30, 2020): 56–64. http://dx.doi.org/10.32347/2077-3455.2020.58.56-64.
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The analysis of inn, as first catering companies, was performed in the present article. There were explored their planning, functional, typological and compositional features in the context of the tools search for the formation unique images and national identity of the environment of catering institutions. The main inn functions are highlighted as food and beverages consumption, accommodation service, administration, trading, social and cultural entertainment, warehousing etc.
The building of the simplest inn was based on a planning type of the house ”by two halves” – consisted of two rooms that were divided by the hay: inns and accommodation were the one could stay over. The inn, in turn, was divided by a wall into two parts: a tavern with counters and tables with benches. A type of inn were ones with drive-inns (drive-inn backyards). They were larger, with longer arcades that went deep through entire building. Later, a new type of inn appeared – drive-in accommodation. Those differed from the normal inn by a larger number of rooms of various purposes, that were separated in groups according to their purposes. These included the owner’s family accommodations, guests rooms, utility rooms and a horse yard or covered stable.
It was discovered that the taverns by their spatial and planning structure were derived from the buildings similar to countryside houses and their functional, decorative and compositional means were quite humble. Therefore, the source of architectural and artistic means for the ethnic motives use in the modern environment of catering establishments is both the inn architecture and housing mean (Ukrainian rural housing of the late XIX and early XX centuries).
There were identified the main architectural and artistic means of using Ukrainian ethnic motifs in the architecture of modern interiors of catering establishments.
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Silicka, Inese, Lienīte Litavniece, and Iveta Dembovska. "IMPORTANCE OF CATERING ENTERPRISES' CLASSIFICATION IN SERVICE QUALITY ASSESSMENT FROM THE CUSTOMER'S POINT OF VIEW. CASE OF REZEKNE CITY." ENVIRONMENT. TECHNOLOGIES. RESOURCES. Proceedings of the International Scientific and Practical Conference 1 (June 20, 2019): 262. http://dx.doi.org/10.17770/etr2019vol1.4110.
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There are a lot of catering companies offering their services on the market, hence, there is a fierce competition between them. It is essential to provide customers with the appropriate level of service they expect from the respective caterer (restaurant, café, bar, etc.). The aim of the paper is to explore the importance of classification of the catering companies in service quality assessment from the customer's point of view in Rezekne city. The paper is developed within the framework of the RTA scientific grant "Quality Assessment of Rezekne City Catering Companies". Within the grant project, an expert questionnaire was developed to carry out quality assessment of Rezekne city catering enterprises. As a result of the research, it was concluded that the customer service in Rezekne city differs depending on the type of the catering establishment. The monographic, logical constructive, and graphic method, as well as the method of observation (expert questionnaires) were used for the research.
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Azelmad, Khadija, Fatima Hamadi, Rachida Mimouni, Hassan Latrache, Khaddouj Amzil, Abdella El Boulani, Aicha Aitalla, and Abdlhamid Elmousadik. "Identification and physicochemical characterization of bacterial surface isolated from catering services in health establishment." Russian Open Medical Journal 5, no. 4 (December 17, 2016): e0403. http://dx.doi.org/10.15275/rusomj.2016.0403.
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Sidor, Adam, and Patrycja Preizner. "Rating of the effectiveness of cleaning and disinfection procedures in a mass catering establishment." European Journal of Clinical and Experimental Medicine 17, no. 4 (2020): 326–30. http://dx.doi.org/10.15584/ejcem.2019.4.6.
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Özçakmak, Sibel, and Osman Gül. "Samsun’da Catering Hizmet Sektörünün İyi Hijyen Uygulamaları Profili." Turkish Journal of Agriculture - Food Science and Technology 4, no. 11 (November 20, 2016): 1031. http://dx.doi.org/10.24925/turjaf.v4i11.1031-1038.808.
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Before serving the meals, the managements that operate in the production and distribution of table d’hôte meals, the data related to whether it's appropriate for the food hygiene regulation and the other legal requirements are so insufficient. So, an interview study was performed for the present conditions of the manufactures producing and serving meals and the good hygiene practices profile of their working personal in the plants with regard to Law No.5966 on Veterinary Services, Plant health, Food and Feed in the Samsun city. The survey was applied in catering enterprises and face to face interviews with a total of 258 people (employees and managers responsible for the kitchen area) and at the same time observing the operating conditions of 32 companies in 9 different counties. The questions of survey included gender, age, education level, professional experience of workers, real production capacities, the power of engine, number of employees in production, and findings related to good hygiene practice. It was observed that the design and layout of the production area in terms of good hygiene practices were not sufficient in some manufactures and only four manufactures had positive air pressure ventilation. It was stated that tools and equipment were required to take more precautions against the risk of corrosion. It was established that cleaning and disinfection process, personal hygiene rules and dissolving operations for frozen food were inadequate. It was determined that record forms were not sufficient to provide the traceability. Hazard and risk factors will be controlled by establishment of practical food safety management system in catering sector.
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Molendi-Coste, Olivier, Vanessa Legry, and Isabelle A. Leclercq. "Why and How Meet n-3 PUFA Dietary Recommendations?" Gastroenterology Research and Practice 2011 (2011): 1–11. http://dx.doi.org/10.1155/2011/364040.
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Obesity and the metabolic syndrome are systemic inflammatory diseases reaching epidemic proportions. Contemporary changes in human nutrition occurred characterized by increased consumption of fat and of vegetable oils rich in n-6 polyunsaturated fatty acids (PUFAs) together with decrease in n-3 PUFA-rich foods, resulting in an n-6/n-3 ratio of 10–20/1 in Western diet for a ratio around 1/1 in the diet of our ancestors. The literature provides compelling evidence for the health benefit of n-3 PUFA consumption on inflammation and metabolic syndrome prevention and treatment. Such evidence led to the establishment of comprehensive recommendations. However, we show here that, both in collective catering proposed to children and in hospital diet, it is not straightforward to meet such recommendations. Willingness of governments to institute changes, with accountable decisions on catering, nutritional education, and food processing, is required to face our neglected responsibility in promoting balanced diet and consumption of foods rich in essential nutrients in the general population.
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Babu, Suresh, and Gitanjali Yadav. "Co-Authorship Networks among DRDO Life Science Scientists." Defence Life Science Journal 1, no. 2 (October 7, 2016): 188. http://dx.doi.org/10.14429/dlsj.1.10087.
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The modern scientific ecosphere increasingly involves collaborative research, wherein diverse talent pools fuse to produce a research output, and ‘co-authorship’ can be treated a quantifiable measure of scientific collaboration. The present initiative of a Life Science Journal catering to the needs of life-science/bio-medical science researchers offers a suitable occasion to investigate the existing social structure of science in the defence life science research establishment in India. This short communication describes a meta-analysis of co-authorship networks of this community and we find very interesting inter-disciplinary connections that highlight the significance of this new journal for research impact in the long term.
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Troshkin, Arsenii. "CURRENT STATUS OF THE NETWORK OF PUBLIC CATERING FACILITIES IN KYIV." Research and methodological works of the National Academy of Visual Arts and Architecture, no. 28 (December 15, 2019): 76–82. http://dx.doi.org/10.33838/naoma.28.2019.76-82.
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According to the results of the substantial on-site inspection in 2019, this article shows the analysis of the current status of the network of food facilities in the uptown of Kyiv established in the latter half of the 20th century. Residential areas of Obolon, Pozniaky and Rusanivka have been developed in accordance with almost the same building regulations and have the highest density of population in Kyiv. Considering this fact, exactly these residential areas have been chosen for study.The author of this article were established the establishment of new (considering the time when residential areas were established) types of food facilities, their number, accommodation ratio and tendencies, has defined commons and differences in the accommodation of food facilities in different studied residential areas of Kyiv.In order to study the existing network of public catering facilities, we have considered food facilities forming it at the uptown level in the microdistrict as the nearest food facilities to buildings. The active types of facilities have been studied in each district. All facilities can be divided into two functional groups — by use of food facilities and by time of the food consumption: “fast food” and “leisure food”.During our study we have counted up the number of food sales facilities (food stores, supermarkets, kiosks etc.) which enabled us to specify the modern ratio between food sales facilities and out-of-door food facilities in studied areas. The analysis of the existing network of food facilities in residential areas built up in the latter half of the 20th century has shown dramatic changes in the development of this network in all studied residential areas of Kyiv.This article confirms that in residential areas habitants prefer to eat more at home than in public catering facilities. However, the ratio shows us the tendency that corresponds to the world practice of the food consumption outdoors, reduction in time required for home-based food preparation, although not in such a broad volume.
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Chiang, Jui-Te, Chei-Chang Chiou, Shuh-Chyi Doong, and I.-Fang Chang. "Research on the Construction of Performance Indicators for the Marketing Alliance of Catering Industry and Credit Card Issuing Banks by Using the Balanced Scorecard and Fuzzy AHP." Sustainability 12, no. 21 (October 29, 2020): 9005. http://dx.doi.org/10.3390/su12219005.
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In recent years, strategic alliances have seen explosive growth in various practical fields. Various forms of strategic alliances and cooperation models have been widely used among various organizations and have received considerable attention from academic and practical circles. However, there are many factors that affect the success of marketing alliances, and the academic community has not reached a conclusion and consensus. Among them, the establishment and monitoring of a performance evaluation mechanism is one of the key points. In the past, many academic studies have devoted themselves to the establishment of performance evaluation mechanisms for many different industries, but few of them have focused on the establishment of performance evaluation mechanisms for marketing alliances between the service industry and the banking industry. The purpose of this study is to assist in the establishment of performance evaluation indicators for marketing alliance between the catering industry and credit card issuing banks by using expert Delphi, fuzzy analytic hierarchy process and balanced scorecard methods. The main result of this study is to establish five key performance evaluation indicators including customer factors, cooperative alliance factors, financial factors, learning and growth factors, and internal process factors. In terms of secondary indicators, there are seven customer sub-factors, six cooperative alliance sub-factors, five financial sub-factors, seven internal processes sub-factors, and five learning and growth sub-factors, totaling 30 sub-factors. The research results can be used as a reference for academic and practical areas.
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Lambiri, M., A. Mavridou, and J. A. Papadakis. "The application of Hazard Analysis Critical Control Point (HACCP) in a flight catering establishment improved the bacteriological quality of meals." Journal of the Royal Society of Health 115, no. 1 (February 1995): 26–30. http://dx.doi.org/10.1177/146642409511500109.
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Deshpande, Jayant D., and Deepak B. Phalke. "The Sanitary Condition of Food Establishments and Health Status and Personal Hygiene among Food Handlers in a Rural Area of Western Maharashtra, India." Asian Journal of Medical Sciences 4, no. 2 (May 13, 2013): 23–29. http://dx.doi.org/10.3126/ajms.v4i2.7895.
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Background: Foodborne disease occurs in mass catering establishment that is not complying with sanitary and hygienic food handling and preparation. Objective: Objective of the present study was to explore the status of sanitary condition of food establishments and to assess hygienic practices among food handlers. Material and Method: A cross-sectional study design was used to assess the sanitary condition of food establishments and personal hygiene of food handlers. Data was collected with the help of structured and pre-tested questionnaires. The questionnaire also allowed the interviewers to record their observations. All the data obtained was entered into Microsoft Excel and analyzed using the software StatistiXL version 1.8. Result: Separate kitchen and Onsite solid waste storage containers/receptacles were available in 4(16%) establishments. Provision for heating devices for cooked food was available in 5(20%) establishments. Wash basin present with soap were available in 10 (40%) of the food establishments. Sweeping and washing floor with water and disinfectant was done in 8(32%) food establishments. Male and female food handlers’ have equal percentage of morbidity and this difference was not statistically significant (χ2=0.0329, p=0.84), but anaemia was significantly higher among female food handlers (χ2=6.30, p=0.01). Poor hygienic practices were significantly associated with presence of infectious diseases like ARI, diarrhoea, dysentery and skin infections. (χ2=5.71, p=0.017). Conclusion: Food establishments in the study area were found to have poor sanitation and were not maintained well. The health status and the level of personal hygiene of the food handlers in the eating establishments were found to be unsatisfactory. There is need of enforcement of sanitary provisions and educating the food handlers about personal hygiene.DOI: http://dx.doi.org/10.3126/ajms.v4i2.7895 Asian Journal of Medical Sciences 4(2013) 23-29
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Aprilia, D. N., T. Y. R. Syah, R. Anindita, and Moelyono. "INVESTMENT FEASIBILITY ANALYSIS IN PLANNING THE ESTABLISHMENT OF HEALTHY FOOD RESTAURANT AND CATERING BUSINESS “HEALTHY KITCHEN” OF PT DAPUR KULINER SEHAT." Russian Journal of Agricultural and Socio-Economic Sciences 85, no. 1 (December 30, 2018): 198–204. http://dx.doi.org/10.18551/rjoas.2018-12.25.
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Tsiutsiak, A., and I. Tsiutsiak. "Peculiarities of the accounting display of transactions with the give-and-take raw materials at restaurant institutions." Galic'kij ekonomičnij visnik 68, no. 1 (2021): 87–95. http://dx.doi.org/10.33108/galicianvisnyk_tntu2021.01.087.
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The essence of the definition of «give-and-take raw materials» is investigated and the own vision of this category used by restaurant enterprises is formed. The scheme of conducting transactions with raw materials obtained on the give-and-take conditions at restaurants institutions is given. The peculiarities of the accounting process representation caused by the procurement of raw materials, production of semi-finished products and home-produced dishes are revealed, as well as the order of the realization accounting of such commodity stocks using production-trade and production methods is highlighted. The advantages and disadvantages of the representation in the system of bookkeeping accounts of the economic resources cycle in different ways of the production and trade activity organization of restaurant institutions are given. The emphasis is placed on the fact that in catering establishments the give-and-take raw materials, semi-finished products and home-produced dishes, produced as a result of give-and-take raw materials processings, are not the property of the catering establishment. Therefore, in order to maintain the proper accounting for transactions with the give-and-take raw materials, information about changes in the value of the investigated assets should be represented in the system of bookkeeping off-balance sheet accounts. The order of the display on the bookkeeping accounts of the transactions with the give-and-take raw materials obtained on the give-and-take conditions is highlighted. The peculiarities of calculation of dishes produced on the conditions of the give-and-take transactions are described. It is established that the formation of the value of produced semi-finished products or dishes is carried out for each order received separately, i.e. using the out-of-order cost accounting method. The peculiarities of calculation of home-produced dishes at restaurants institutions are outlined. For reliable representation of information on the availability and movement of the give-and-take raw materials, it is proposed for the enterprises of the investigated economic activity type to open the additional analytical accounts. Recommendations for improving the representation order in the accounting system, of restaurant institutions, give-and-take transactions, using offered analytical accounts, are formed.
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Thomas, Toni A., and Manuel C. Palada. "869 PB 548 THE MARKETING OF MEDICINAL PLANTS IN THE VIRGIN ISLANDS: PAST, PRESENT, AND FUTURE PROSPECTS." HortScience 29, no. 5 (May 1994): 558c—558. http://dx.doi.org/10.21273/hortsci.29.5.558c.
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In the U.S. Virgin Islands (USVI) more than 400 plants are recorded as having been used for medicinal purposes. Traditional use of medicinal plants (locally known as “bush”) is based on Amerindian, African and European influences. Despite the predominance of “western medicine”, many Virgin Islanders still use medicinal plants for self-treatments, beverages and culinary purposes. Traditionally, medicinal plants were either collected growing wild or cultivated and often sold in marketplaces for local consumption. This method of marketing still exists, but new marketing outlets are developing. Selections of popular medicinal plants (imported and local) appear both fresh and packaged dry in supermarkets and specialty shops. Blended brews (i.e. “bush teas”) are available in restaurants, bakeries and delicatessens. Creatively packaged products are featured in stores and hotels catering to the tourist trade. Current expanding marketing trends target the great number of tourists visiting the USVI. Future plans with significant impact on marketing include the use of solar driers and establishment of a Fanners' Cooperative.
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MacDonald, Catherine, Bill Genat, Sharon Thorpe, and Jennifer Browne. "Establishing health-promoting workplaces in Aboriginal community organisations: healthy eating policies." Australian Journal of Primary Health 22, no. 3 (2016): 239. http://dx.doi.org/10.1071/py14144.
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Aboriginal community controlled health organisations (ACCHOs) and cooperatives function at the centre of community life for local Aboriginal people across Victoria. Local Aboriginal people govern them, work within them as managers and service providers, access health and community services from them and form the constituents who determine their directions. Victorian ACCHOs reflect the unique characteristics of the local Aboriginal community. Thus, potentially, Victorian ACCHOs are key strategic sites for health promotion activities that seek to establish and nurture healthy community, family and peer norms. The Victorian Aboriginal Community Controlled Health Organisation (VACCHO) partnered five metropolitan, regional and rural ACCHOs in a pilot project towards the establishment of healthy food policies and practices in their organisations. Project activities combined both ‘top-down’ policy-oriented and ‘bottom-up’ practice-oriented strategies. This paper, drawing upon both baseline and follow-up quantitative and qualitative data, describes initiatives leading to increases in healthy catering choices and related challenges for Aboriginal workplace health promotion practice.
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Simuyemba, Moses C., Obrian Ndlovu, Felicitas Moyo, Eddie Kashinka, Abson Chompola, Aaron Sinyangwe, and Felix Masiye. "Real-time evaluation pros and cons: Lessons from the Gavi Full Country Evaluation in Zambia." Evaluation 26, no. 3 (February 3, 2020): 367–79. http://dx.doi.org/10.1177/1356389019901314.
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The Full Country Evaluations were Gavi-funded real-time evaluations of immunisation programmes in Bangladesh, Mozambique, Uganda and Zambia, from 2013 to 2016. The evaluations focused on providing evidence for improvement of immunisation delivery in these countries and spanned all phases of Gavi support. The process evaluation approach of the evaluations utilised mixed methods to track progress against defined theories-of-change and related milestones during the various stages of implementation of the Gavi support streams. This article highlights complexities of this type of real-time evaluation and shares lessons learnt on conducting such evaluation from the Zambian experience. Real-time process evaluation is a complex evaluation methodology that requires sensitivity to the context of the evaluation, catering for various information needs of stakeholders, and establishment of mutually beneficial relationships between programme implementers and evaluators. When used appropriately, it can be an effective means of informing programme decisions and aiding programme improvement for both donors and local implementers.
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Yeshanew, Solomon, Melaku Tadege, and Abdulhakim Abamecha. "Prevalence and Associated Factors of Intestinal Parasitic Infections among Food Handlers in Mettu Town, Southwest Ethiopia." Journal of Tropical Medicine 2021 (February 18, 2021): 1–5. http://dx.doi.org/10.1155/2021/6669734.
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Food handlers are important sources of intestinal parasitic infection to the public and mass catering service areas. Several reports worldwide particularly in developing countries showed a high prevalence of intestinal parasitic infections among these groups of individuals. In an attempt to determine the prevalence of intestinal parasites, a cross-sectional study was carried out among food handlers in food establishment areas of Mettu town, Southwest Ethiopia. To collect sociodemographic characteristics of the study participants, a structured questionnaire and physical observation were employed. Stool specimens collected from each food handlers participated in the study were then examined using light microscopy of the wet mount followed by formol-ether concentration methods to see infection status. A total of 139 food handlers were enrolled in the study. Majority of them were females 89 (64%), and 124 (89.2%) of them had not taken any training related to food handling and preparation. Sixty-two (44.6%) of the study participants were diagnosed with one or more intestinal parasites. The chi-square test showed that intestinal parasite infection was found associated with personal hygiene ( p ≤ 0.0001), nail trimming status ( p ≤ 0.0001), and hair cover status ( p ≤ 0.040). The multivariable logistic regression indicated that the risk to be infected with intestinal parasites were related with older age ( p ≤ 0.032), food handlers who had no hand wash practices ( p ≤ 0.033), who had no food handling and preparation training ( p ≤ 0.005), poor personal hygiene ( p ≤ 0.0001), who had not taken regular medical checkup ( p ≤ 0.008), and whose nail was not trimmed ( p ≤ 0.0001). The most abundant intestinal parasite identified was G. lamblia (24, 26.7%) followed by E. histolytica/dispar (22, 24.4%), and A. lumbricoides (15, 16.7%). Twenty-eight (45.2%) study individuals were also found with mixed infections. The study thus revealed a high prevalence of intestinal parasitic infection among apparently healthy food handlers in food establishments of the study area. Mass drug administration for all food handlers working in food establishment areas of the town coupled with health education and training should be initiated urgently.
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Wang, Neng. "Research on Virtual Enterprise Risk Control Based on Optimization." Advanced Materials Research 129-131 (August 2010): 1267–72. http://dx.doi.org/10.4028/www.scientific.net/amr.129-131.1267.
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Virtual enterprises not only help to improve the competitiveness of enterprises but also increase the risks that enterprises face. This paper studies the methods and indexes for enterprise risk evaluation and steps of virtual enterprise risk identification and adjustment, constructs a local optimization model and global optimization model of virtual enterprise risk based on minimum risk loss and finally gives a risk control framework of virtual enterprise. Virtual enterprise is also called virtual organization or dynamic alliance, etc, and it refers to a dynamic alliance of multiple enterprises taking information network technology as support to integrate their respective core competences and resources for catering for fast-changing market opportunities. Virtual enterprise brings advantages of flexibility and quick reaction, etc, but we can not neglect its risks and losses brought by the risks due to uncertainty of external market environment and its complexity and even these risks and losses will lead to its abortion. Under the circumstances, we need to carry out effective identification and control of virtual enterprise risks to ensure the successful establishment and operation of virtual enterprises.
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El Ghaza, S., Y. Chbab, E. Bakrim, B. Zaadoud, and A. Chaouch. "Evaluation Du Système D’hygiène Dans Les Locaux Des Restaurationsscolaires, À La Région d’El Gharb Cherardabnihssen, Par Rapport Auxexigences Normatives Internationales." European Scientific Journal, ESJ 13, no. 2 (January 31, 2017): 243. http://dx.doi.org/10.19044/esj.2017.v13n2p243.
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The implementation of hygiene system in the school catering is based on the application of good hygienic practice and regulations of food safety (security). These measures of hygiene contribute absolutely, in the elimination of the potential food risks susceptible to be at the origin of several diseases. This article presents the results of a study carried out to evaluate the degree of the respect for the sanitary conditions at the level of three school restaurants. The result of our study aims to determine the level of compliance of their hygienic systems to international hygienic standards. The rates of conformity of the sites of the study were of the order of 33, 60 %, 33, 00 % and of 48, 58 % respectively at the level of the establishment n°1, n°2 and n°3. The recorded results show apparently, the level of conformity with regard to the standards. In front of this situation, it is essential to plan and to implement relevant actions of improvement and to engage ways and resources to eliminate the noticed gaps and increase the level of conformity
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Lalfakzuala, Joseph K. "Encounter with the British: The Legacy of Autonomy in the Mizo Hills." Social Change 47, no. 4 (November 21, 2017): 582–97. http://dx.doi.org/10.1177/0049085717730252.
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The colonial policy of exclusion used to govern the Hill tribes of India’s Northeast, or colonial Assam, was, it was claimed, a form of indirect rule. But, as we argue, it was primarily designed to instill more direct control over the tribes who lived there. The policy not only divided the Mizo Hills between its tribal and the non-tribal population, but it also showed that the region was never going to be part of any constitutional reform process during the colonial period. The article tries to analyse how the policy of exclusion became a matter of intense debate; contested by groups who challenged the arbitrary rule of the British who were exploiting it to prop up Mizo chieftains for their own ends. This policy was also contested by groups eager to be part of the constitutional reform. To counter it, the Mizo Union (MU) party was formed. Catering to the aspirations of the common people, MU worked for the establishment of district autonomy after India gained Independence.
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Rusanov, V. V., V. I. Perov, and M. A. Samoilov. "Automation of public catering enterprises using modern digital technologies: Arduino IDE, OPC Modbus and Master Scada programs." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 2 (October 2, 2018): 38–44. http://dx.doi.org/10.20914/2310-1202-2018-2-38-44.
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In the article, the using of three computer programs was considered step-by-step. These programs are "Arduino IDE", "Modbus OPC Universal Master Server" and "Master Scada". They are using for creating projects of automation for public catering enterprises. There is an example of automation of the hot shop in this article, which demonstrates us the methods of engineering based on the modern digital technologies. If you want to learn how to create the projects using these programs, for the beginning, we recommend you to repeat our demonstration project. In the represented methods, we recommend using the integrated sensors for measuring options of technological processes of production dishes. Modern sensors of temperature, pressure, moving and humidity are adapting with microcontrollers very good. This fact allows to create compact, inexpensive devices for primary collection and processing of information. There was been showed the method of transferring of collected information to the computer of the supervisor on the example of created OPC-server. The supervisor can look for the processes, which are happening in the hot shop of the public catering establishment. The supervisor’s remote control is developed on the base of the «Master Scada» program. This is one of the most popular automation program. Creators of the «Master Scada» say that this program is widely used in such companies as «Gazprom» and «Rosatom». The wide possibilities of this program allow us in the three-dimensional graph to represent the objects of automation, to accelerate the executive and regulating mechanisms that are on the screen in front of the dispatcher. The practical example, which was demonstrated in this article, is limited by three mnemonic diagrams. First of them is the splash screen of the hot shop with the menu of the transiting to the mnemonic diagram of the controlling of the food-brewing boiler and the electrical frying cupboard. If operator switches over to mnemonic diagram of the food-brewing boiler, he sees the degree of filling boiler by the cooking liquor, the temperature of this liquor and time of the cooking. Using the control buttons operator can make changes to the program of cooking his dish. The program also looks for emergency modes, in particular, to prevent dry running..
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Taylor-Terlecka, Nina. "Western Travellers in the Caucasus. Georgia’s Highways and Byways: Hotels, Inns & Taverns in the 19th Century." Bibliotekarz Podlaski Ogólnopolskie Naukowe Pismo Bibliotekoznawcze i Bibliologiczne 51, no. 2 (August 16, 2021): 35–62. http://dx.doi.org/10.36770/bp.599.
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Drawing on a wide range of French, English and Russian-language printed source material, the paper deals with the travel accounts of Western visitors to Georgia and the Caucasus in the nineteenth century. Focusing on the everyday practical experience of travel, it outlines the birth of the hotel trade in Tbilisi. After c. 1850, with the building of a railroad, “civilizational” standards began to improve, and over the years Tbilisi hotels were described as being as “good as any European establishment”.Under the heading of provincial travel, the paper addresses the issue of general supplies, provisions and self-catering, modes of transportation, the state of the roads, and the network of postal-stations, whose erratic services were supplemented by the omnipresent, albeit highly unreliable, wayside inn or dukhan. Coming to the Caucasus and Georgia on specific assignments (diplomatic, political, military, commercial, or scholarly) the authors of travelogues bring their prior expectations, nurtured by ancient myths, ancient literature, and a study of earlier travel accounts, with which they engage in textual dialogue. In their sundry reflections and musings they seldom fail to enthuse on the tourist potential of Georgia in particular, and the Caucasus more generally.
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Alsamawi, Habis. "Characteristics and Trends of Saudi Tourists in the Kingdom of Bahrain." International Journal of Contemporary Research and Review 9, no. 09 (September 23, 2018): 20196–219. http://dx.doi.org/10.15520/ijcrr/2018/9/09/603.
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The data of this study were based on a survey of the Saudi tourist movement in Bahrain, which included 14993 samples. The results of this study indicate that there are significant statistical indications with most of the study variables, while the results showed that there are several motives for the Saudi tourists to visit Bahrain, including shopping (45.8%), leisure and recreation (23.8%), health and relaxation (11.5%). The sample members were influenced by the opinions of newspapers, magazines and advertising publications (45.9%). in addition to the opinion of relatives and friends on the decision to choose Bahrain for their tourist destination. Tourist’s satisfaction showed a high degree with catering services, cafes, shopping, security Stability and Bahraini hospitality, and even their evaluation of tourist satisfaction in general was distinguished by 85.2%, but in return there are some services have created some resentment among tourists such as facilities provided on King Fahd Causeway and Taxi services, car rental, and leisure activities. The most important findings and recommendations of the study are the need to facilitate travel procedures on King Fahd Causeway, with satisfaction (48%) and expand the establishment of recreational activities (68%), and develop the role of exhibitions and events in attracting tourists
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Zekri, Souhir. "“Real Men Mark their Territory!” Spatial Constructions of Masculinity in Joe Pieri’s Autobiographical Narratives." European Journal of Life Writing 8 (May 23, 2019): 47–68. http://dx.doi.org/10.21827/ejlw.8.35563.
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The history of Scots-Italian “male” encounters has an air of violence and brutality, one epitomized from ancient times by relentless “Picts” defending their lands from Roman invasions and by fearless mercenaries of the middle Ages protecting Italian cities. Such a peculiar waltz of animosity and loyalty created a deeply ingrained bond between the two cultures, until the first waves of rather “harmless” Italians started coming to Scotland, particularly to Glasgow, since the nineteenth century. These immigrants have irreversibly influenced the spatial and social infrastructure of the city, mainly through their connection with the catering business and the consequent establishment of ice-cream cafés and fish and chip shops. Now, they have to defend and “mark” their territory again. This essay is concerned with the autobiographical stories and memoirs of Joe Pieri, a Glasgow Italian fish and chip café owner, whose main events take place in the 1920s and 1930s. The main argument of this essay is that spatial narration in Pieri’s accounts influences the construction of his and other masculinities. By examining four of his autobiographical works, I consider how these narratives spatially construct a wide variety of masculinities through their various defence and adaptation strategies in the poverty- and delinquency-stricken Glasgow of the period.
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Nisa, Syeedun, and Abdullah Bin Junaid. "EHBH Pvt. Ltd – a step towards creation of a unique business model." Emerald Emerging Markets Case Studies 3, no. 6 (November 14, 2013): 1–14. http://dx.doi.org/10.1108/eemcs-04-2013-0030.
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Subject area Entrepreneurship. Study level/applicability Postgraduate/graduate management programmes. Case overview EHBH is a Delhi-based healthy food and snacks company offering an effective, efficient and reliable service in the beverage/catering segment. The company has opened outlets in corporate offices and educational institutions in Delhi/NCR. Driven by quality and hygiene standards, the company's aim is to keep customer satisfaction at the core of its operations. The case on EHBH describes the entrepreneurial journey of the founder and MD, Mr Furkan Khan. The case discusses the motivation to start a new venture. The thrust of the case lies in learning how to develop and operate unique business model. The case is written at the time when the company is in its establishment stage. The case elucidates the potential in the food industry especially fruit juices. Expected learning outcomes To demonstrate specific motivating factors to enter into a new venture, to understand various entrepreneurial models and their applicability in the present case, to highlight overview, trends and the various challenges associated with Indian juice food industry, to understand the conception and implementation of new business model. Supplementary materials Teaching notes are available for educators only. Please contact your library to gain login details or email support@emeraldinsight.com to request teaching notes.
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Galičić, Vlado. "COMPUTER SYSTEM OF HOTEL MAINTENANCE." Tourism and hospitality management 9, no. 2 (December 2003): 107–20. http://dx.doi.org/10.20867/thm.9.2.10.
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The mere idea of maintenance today has been extended. It is not only the technical systems that are being maintained in order to keep them in operating conditions, also the environment (water, air, soil) is maintained, flora and fauna are maintained, man maintains his health etc. In the last few years developed tourist countries with developed hotel industry as their main tourist receptive tool, have as part of strategies for their development defined maintenance as one of the significant elements of complete development, but also of business quality improvement. The function of maintenance comprises the jobs and activities performed to ensure correctness, i.e. functional usability of instruments of labour. The characteristic of today's maintenance of a hotel as a catering establishment lies in the fact that it is performed on concrete equipment and it has a practical impact on successful running of the hotel. Since the equipment in a hotel comprises different groups of equipment: mechanical, electrical, building- particular approach is required when selecting the maintenance strategy for a particular group of equipment. However, computer support is essential to every strategy in order for the maintenance service to become effective. Related to that, the managing computer system for hotel maintenance must support preventive, planned and corrective maintenance.
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Aslanidis, Paris, and Nikos Marantzidis. "The Impact of the Greek Indignados on Greek Politics." Southeastern Europe 40, no. 2 (June 14, 2016): 125–57. http://dx.doi.org/10.1163/18763332-04002001.
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The burden of this paper is to assert the significance of the 2011 movement of the Greek indignados for Greek politics during the Great Recession. Acknowledging the systematically feeble analysis of the nexus between non-institutional and electoral politics in social movement literature, the authors analyze the emergence, development, and heritage of the Greek indignados, focusing squarely on their impact on public opinion and the domestic party system, both at the level of interparty, as well as intraparty dynamics. The authors’ conclusions are drawn mainly from an analysis of political party discourse, public opinion data, and interviews conducted on the field, catering equally for the supply and demand side of the novel political claims that surfaced during the first years of the Greek sovereign debt crisis. The authors point to the crucial contribution of the movement’s discourse in facilitating voter defection from the traditional two-party system that ruled Greece for more than thirty years, and argue that the indignados functioned as a beacon of populist discursive tropes, which cemented the emergence of a new divide in Greek society between pro- and anti-bailout citizens. Conclusively, the authors take the position that the imprint of the indignados on the Greek psyche has had tremendous repercussions in consolidating a new party system, by undermining traditional political forces and legitimizing new, anti-establishment contenders.
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Melngaile, Aija, and Daina Kārkliņa. "Microbiological Risk Analysis in Catering Establishments." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67, no. 4-5 (November 1, 2013): 340–49. http://dx.doi.org/10.2478/prolas-2013-0078.
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Abstract The epidemiological data suggest that the food preparation process in public catering establishments involves the risk of food microbiological contamination. To develop a preventive food safety assurance system based on HACCP (Hazard Analysis and Critical Control Points) principles, adequate identification, monitoring and communication of food safety hazards are important considerations. The aim of the research was microbiological risk analysis of catering establishments. Statistical analysis was used in microbiological risk assessment and to ensure science-based proposals for control of microbiological contamination and prevention of outbreaks of food-borne infections. The results on microbiological testing of 17 192 food samples and 17 604 surface swab samples were analysed using the SPSS 13.0 and MS EXCEL software packages. Statistically significant differences in microbiological contamination of food and environmental surfaces with regard to Aerobic Plate Count, coliforms and S. aureus were found. Impact of technological processing on safety of ready-to-eat foods was demonstrated. Petrifilm rapid test methods were tested for use as self-control purposes. The results of the research demonstrate characteristic trends in contamination of foods and environmental objects in catering establishments and ensure scientific justification for setting priorities with regard to relevant control measures during technological processing and serving of food.
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Chroni, Christina, Katia Lasaridi, Nikos Stylianidis, Kelly Velonia, Thrassyvoulos Manios, Ioannis Daliakopoulos, Christos Tsompanidis, Gerold Hafner, Manolis Skarvelakis, and Zacharenia Drosou. "The A2UFood Project—Avoidable and Unavoidable Food Wastes: A Holistic Managing Approach for Urban Environments." Proceedings 30, no. 1 (June 4, 2020): 83. http://dx.doi.org/10.3390/proceedings2019030083.
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Food waste is a stream with multiple social, economic, and environmental implications, generated throughout all the life cycle stages of food. Among these stages, in developed and top touristic destination countries such as Greece, the role of the hospitality sector (i.e., restaurants, hotels, catering, etc.) in food waste generation is particularly significant. Against this background, the A2UFood project introduces a holistic management scheme in the municipality of Heraklion (Crete, Greece), in which all aspects of reduction, reuse, and recycling of food waste are included. The project seeks to implement the circular economy concept into daily practice, through a series of actions which preserve natural resources, support local communities, and create new value chains. More specifically, the holistic management scheme of the A2UFood project progresses towards three innovative directions: (i) Surplus food of high quality, from hotels and restaurants, will be redirected to people in need, through the establishment and operation of the “2nd opportunity” restaurant; (ii) Food waste from the hospitality sector will be directed to bioplastic production units; and iii. Home and community composting will be promoted and supported, as an option for the management of household food waste. To achieve the goals of the A2UFood project, an Information Campaign (“Food Save Share”), training workshops-seminars, and two smart tools (i.e., the Digital Food Waste Prevention Tool and the Resource Management Food Tool, for households and kitchen managers, respectively) have been developed.
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Madala, Mani, Jha Sumi, and Bhattacharyya Som Sekhar. "Leading change: story of Mumbai Rail Vikas Corporation." Emerald Emerging Markets Case Studies 1, no. 2 (April 1, 2011): 1–16. http://dx.doi.org/10.1108/20450621111149814.
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Subject area Organizational behavior, leadership, strategic management. Study level/applicability This case can be used at Master's level management students as well as for executive education programmes. The case can be used to teach courses like organizational behavior, leadership and strategic management. Case overview Mumbai Rail Vikas Corporation (MRVC) had been established with a purpose of catering the rail transportation requirement of Mumbai, the economic capital of India. After its establishment in the year 1999, commuters were hopeful but very less development and improvement was reported for six years. Mr P.C. Sehgal took over as Managing Director of MRVC in the year 2005. The primary task of Mr P.C. Sehgal was to implement the rail development plan proposed by Mumbai Urban Transport Project within the deadlines. Implementation of the given plan had various challenges and required high degree of coordination with different stakeholders (like Government of Maharashtra, Central Railway, Western Railway, etc.). It also required taking important decisions to move work fast and dealing with media and public pressure. Expected learning outcomes The case would instigate students to delve on the aspects of leadership and how the leader brings about change. The students would also get to know the challenges a leader face when he takes charge of an underperforming but critically important organization. Further the students are also exposed to the context of organizational management where the organization is trapped in a web of relations with conflicting stakeholders. Supplementary materials Teaching note.
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Ikediashi, Dubem, and Anyiekere M. Ekanem. "Outsourcing of facilities management (FM) services in public hospitals." Journal of Facilities Management 13, no. 1 (February 2, 2015): 85–102. http://dx.doi.org/10.1108/jfm-06-2014-0017.
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Purpose – The purpose of this paper is to extend the body of knowledge on health care facilities management (FM) by investigating the extent to which public hospitals in Nigeria have fared in terms of outsourced FM services. Design/methodology/approach – The paper relied on two strands of methodology common with pragmatic research. Questionnaire survey (QS) used data from 74 respondents representing 74 hospitals, while 3 of the 74 hospitals involved in the QS were selected based on their willingness to enter the case study interview. Data collected were analysed using descriptive statistics (QS) and using narrative techniques by discussing themes, sub-themes and interconnecting themes through a chronology of events, as in grounded theory. Findings – Findings revealed that most public hospitals do not have a policy framework for outsourcing in general and FM services in particular, giving room for duplication of functions and non-establishment of functional FM units to handle FM activities, while six FM services are outsourced in all the hospitals. Cleaning, security and catering services received the highest satisfaction ratings, while plant maintenance services, however, received the least satisfaction rating. Originality/value – The paper provides the first ever survey based on empirical evidence about the state of FM services outsourced in Nigeria’s public hospitals. The survey suggests a relatively low level of usage of outsourcing for its services, as only a handful of FM services are outsourced in most of the hospitals.
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Ali, Bakhtiyar, Muhammad Abu Bakr Ali, and Shameel Ahmed Zubairi. "The Impact of Salesforce Motivation on Organizational Performance in Pharmaceutical Industry of Karachi, Pakistan, 2019." International Journal of Industrial Marketing 5, no. 1 (June 16, 2020): 34. http://dx.doi.org/10.5296/ijim.v5i1.17196.
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The pharmaceutical industry in Pakistan is a very demanding market that is always subject to competitive pressures. This research objects to define the interaction (Intrinsic, Extrinsic) of motivational factors for the salesforce teams in pharmaceuticals with respect to company performance. It will test the relevance of modern motivation theories in their attempt to explain the importance of the determinants of motivation in the context of performance by the sales force in Karachi, Pakistan For the execution of the current research and catering to the research questions in an effective manner, researcher opts for quantitative research design. In this research, the study has focused on selecting the population who belong only from the industry of pharmaceutical companies operating in Karachi. The sample size selected is based on 200 participants belonging from only pharmaceutical-based organizations. The research is based on using the primary method that involves collecting data or information directly from the real world. The design of questionnaire initiates from the demographic info to motivational factors like intrinsic variables, extrinsic variables along with the mediating variables and ending with company factor of performance questions. Data is analyzed by means of statistical tests and quantitative strategies. Primary data collected through the survey process is analyzed by Multiple Regression Analysis. The results and analysis indicated that there is a statistically significant impact of extrinsic variables on the motivation level of salesforce. In addition to this, it is also identified that increased level of motivation of sales force results in effective sales performance that leads towards effective process of organizational goals establishment.
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Dorasamy, Nirmala, and Rishi Balkaran. "Inculcating a service culture among hospitality management students through work integrated learning (WIL): A case study of Durban university of technology." Corporate Ownership and Control 8, no. 3 (2011): 479–86. http://dx.doi.org/10.22495/cocv8i3c4p5.
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Any segment of the hospitality industry, as a service industry, focuses on the customer’s total experience. This focus is imperative if organisations are to maintain an edge in an increasingly competitive industry that demands added value. Services, both tangible and intangible, can be considered as a customer experience which cannot be recalled. Therefore, the standards for service operations must be zero defects. The establishment of standards and enactment thereof, is an integral part of the conduct of service employees. This article investigates through a qualitative approach how a service culture can be developed among hospitality management students during work integrated learning to enhance teaching and learning. The extent to which a quality service culture is advocated within the work integrated learning component by the Department of Hospitality Management at the Durban University of Technology is explored. It is argued that a focus on the service quality aspects of service in the areas of professional cookery, accommodation, catering and; food and beverage management can make a significant contribution to developing attributes like reliability, helpfulness and good communication. The article further demonstrates that by exposing students to the expected attributes and skills necessary for a service oriented culture, they are made aware of what constitutes “exceptional service quality”, thereby contributing to their learning about the importance of service in the hospitality industry. While work integrated learning is a philosophy of education based on the “theory of experience of the customer” within the hospitality industry, it is also an integral part of the students’ experience
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Chang, Liang, and Teiji Watanabe. "The Mutual Relationship between Protected Areas and Their Local Residents: The Case of Qinling Zhongnanshan UNESCO Global Geopark, China." Environments 6, no. 5 (May 1, 2019): 49. http://dx.doi.org/10.3390/environments6050049.
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The relationship between humans and protected areas may contribute to the success of conservation efforts. The Qinling Mountains are significant to China and the rest of the world, and the Qinling Zhongnanshan UNESCO Global Geopark comprises eight distinct scenic spots with residential communities. This study investigated the Geopark’s relationship between humans and protected areas by examining local residents’ incomes and land ownership characteristics. Data were derived from a questionnaire survey of 164 residents living in or near four of the eight scenic spots. Their individual and household incomes, requisitioned farmland losses and compensations, employment, and participation were analyzed. Most respondents were aged 30–70 years, and 90.9% were locally born and raised in the region. They tended to be self-employed in food catering or accommodation services within the Geopark or near its entrance. Reliance on the Geopark for their livelihoods was significant, because they worked full-time and earned a major share of their household incomes from Geopark-related employment. Fifty respondents reported that their farmland was requisitioned during the Geopark’s establishment. However, not all of them were financially compensated, and compensation was not equally distributed among those who received it. Reforming the complex top-down administrative system and developing an effective profit-sharing scheme for local residents are suggested measures for enhancing public satisfaction and knowledge about the Geopark, both factors that were low among the respondents. Increasing the local residents’ participation in Geopark activities is an important way to avoid conflict; increasing the number of job opportunities for local residents is proposed to achieve this goal.
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Sheth, Dr Mini, Sadhana Jha Sadhana Jha, Hetvi Shah, and Dr Swati Parnami. "Capacity building of food handlers on food safety at mass catering establishments of urban Vadodara." Indian Journal of Applied Research 4, no. 6 (October 1, 2011): 255–57. http://dx.doi.org/10.15373/2249555x/june2014/81.
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Dietrich, Timo, Sharyn Rundle-Thiele, Lisa Schuster, and Jason Connor. "Co-designing social marketing programs." Journal of Social Marketing 6, no. 1 (January 4, 2016): 41–61. http://dx.doi.org/10.1108/jsocm-01-2015-0004.
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Purpose – Most alcohol education programs are designed by experts, with the target audience largely excluded from this process. Theoretically, application of co-creation which comprises co-design and co-production offers an opportunity to better orient programs to meet audience needs and wants and thereby enhance program outcomes. To date, research has centered on value co-creation, with content co-design receiving limited research attention. This study aims to understand how a target audience would design an intervention and continues by contrasting an audience-designed program with the earlier implemented expert-designed program. Design/methodology/approach – Six co-design sessions were conducted with 58 Year 10 adolescents, aged between 14-16 years old, who had participated in Game On: Know Alcohol, a program developed by experts to address binge drinking. The data were content analyzed. Findings – Analysis revealed that a co-designed program would differ substantially from the expert-driven Game On: Know Alcohol program recently trialed. The results indicate that adolescents prefer interactive activities that engage and challenge. Three alternative program solutions, catering to identified segments in the target audience, are suggested for future implementation and evaluation. Research limitations/implications – This sample is limited to adolescents from Catholic schools in one state of Australia, and future research is recommended to extend findings beyond this group. This study is limited to establishment of audience (adolescent) preferences, and future experimental field research is needed to develop, implement and evaluate a co-designed program. Originality/value – This study details a co-design process highlighting differences between expert-designed and audience-designed programs. Future research investigating whether a co-designed program will deliver superior outcomes to an expert-designed program is recommended.
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Manzhula, A., and V. Kuripko. "FEATURES OF CONCLUSION OF AGREEMENTS IN THE FIELD OF ECONOMIC AND TRADE ACTIVITY." Scientific notes Series Law 1, no. 10 (July 2021): 30–33. http://dx.doi.org/10.36550/2522-9230-2021-10-30-33.
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The article is devoted to the legal analysis of the peculiarities of concluding agreements in the sphere of economic and trade activity. The article emphasizes that among the civil law contracts, which are the basis for the obligation, a special place is occupied by the trade and economic contract. It is noted that the trade and economic agreement does not mean a separate type, but a set of agreements with a number of such inherent qualities that necessitate to establish within the general rules of contract law rules common to business agreements only - deliveries, contracts for capital construction, transportation of goods, operation of non-public railway access roads, etc. The commonality of these agreements is expressed in a number of features, which are also covered in this article. It is emphasized that trade and economic agreements pursue certain economic goals and serve economic activities. It is noted that the specifics of trade and economic agreements is that they are or are planned. It is recorded that the forms of economic and trade activities include: logistics and sales (supply and purchase and sale); energy supply; procurement (contract of contracting of agricultural products); Wholesale; retail trade and public catering; sale and lease of means of production; commercial mediation in the implementation of trade activities and other ancillary activities to ensure the sale of goods (services) in the field of circulation (agency agreements, commissions, instructions, transport and forwarding activities, etc.). Emphasis is placed on the fact that this commonality of all economic agreements and necessitates the establishment of a number of general rules for them, and therefore it is necessary to study the theoretical basis of the trade and economic agreement.
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Tomaszewska, Marzena, Beata Bilska, and Danuta Kołożyn-Krajewska. "Food Waste in Catering Establishments – An Analysis of Causes and Consequences." European Journal of Sustainable Development 10, no. 1 (February 1, 2021): 365. http://dx.doi.org/10.14207/ejsd.2021.v10n1p365.
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Food waste and food loss covers the entire food chain, and its scale varies depending on the given part of the chain. The aim of this study was to identify causes of food waste in the catering sector. The research was carried out in catering establishments using a specially designed questionnaire. The study was conducted in Mazowieckie Voivodship (Poland) in 2019. Forty-two questionnaires were collected. The scoring of most questions was based on a 5-point scale (e.g. 1 – never to 5 – always). It was found that the most frequently wasted products in catering establishments were those with signs of deterioration or that were expired (29% and 26.3% of respondents respectively indicated that this type of product is discarded every day). Ready elements of dishes, e.g. cooked potatoes or boiled rice that have not been served to consumers are rarely reused in the catering sector. The most frequently given reason for throwing out food included preparing too many meals, purchases that were too large, and ill-considered purchases. The results of this study may play an important role in the prevention of food waste in catering establishments by indicating which areas of employee practices should be improved by educational activities.
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Vigovska, H., and T. Vlasyuk. "Priority directions of waste utilization of catering establishments." Ecological Sciences 3, no. 26 (2019): 147–53. http://dx.doi.org/10.32846/2306-9716-2019-3-26-27.
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Anilov, Artem. "Behavioral Motives of the Payout Policy Choice: Literature Review." Journal of Corporate Finance Research / Корпоративные Финансы | ISSN: 2073-0438 11, no. 4 (December 28, 2017): 93–112. http://dx.doi.org/10.17323/j.jcfr.2073-0438.11.4.2017.93-112.
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The question of the significance of the payout policy in terms of value creation has been in the works for over 50 years now. These endeavors have led to the establishment of some classic theories that explain the different patterns in a company’s payout policy choices such as the signaling theory, the agency costs theory, the clientele theory and the catering theory. However, the results are not always consistent among different authors, which means that these theories cannot be used universally. Results vary widely among different samples and different time periods. The classic theories assume that all agents on the market are fully rational, which is rather unrealistic since an agent’s actions cannot always be explained by financial theories. These two facts led to the development of the behavioral explanation for the payout policy choice. This approach focuses on the behavioral characteristics of managers that are responsible for the decision-making process in the company. Thus, the payout policy, according to this approach, is considered to be a function of the behavioral characteristics of managers (overconfidence, optimism, risk preferences, etc.) rather than a function of the financial variables. The main difficulty here is how to measure the behavior of managers.
This particular article reviews the research that covers the classic and modern theories of payout policy. This article covers the logic of the development of different views on the payout policy. The authors cover articles that test different theories, analyze the main results and conclusions, and investigate the reasons for the development of these theories. The main focus has been on the behavioral approach, which is considered to be the most fruitful direction for future research. The authors also cover the methodology of the existing papers, the variables that measure behavioral characteristics and the results.
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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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Pomortseva, Olena, Sergiy Kobzan, Oleksii Voronkov, and Andrey Yevdokimov. "Geospatial modeling of the infrastructure facility optimal location." E3S Web of Conferences 280 (2021): 11013. http://dx.doi.org/10.1051/e3sconf/202128011013.
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The purpose of the research is to reveal current trends in modeling the location of new catering establishments in the study area. The relevance of research in the article is determined by the development of the tourism industry. This applies to catering establishments operating in the lower price category. Such catering establishments include fast food restaurants. The article proposes to use geographic information systems for spatial analysis using software. The researchers used ArcGis software, which allows you to visualize the results of the analysis. Visualization of the results will allow to make the necessary decision on the location of catering establishments. The research was conducted on the example of the Industrialny District of Kharkiv. Analysis of geostatic models can be used to process statistical data in any locality by using a geostatistical method to convert data from a discrete view to a permanent representation. With the help of geostatistics methods, data from a discrete form are transformed into a continuous form. Researchers present mathematical formulas for determining the index of concentration of the actual population in a given area or the projected index. These indicators can be determined on the basis of data obtained during the research. Indicators are presented using elements of the ArcGis software package in discrete form and permanent form. In the research the model of optimization of placement of public catering establishments was developed. It is proposed to place twelve new catering establishments in the studied area of the city with the exact indication of their location. The scientific conclusion of the study will further improve the service to the local population and the promotion of the city of Kharkiv as a object of tourism. The principle of developing a digital map and geodatabase is effective to address issues related to tourism infrastructure, so the developed model can be used in other cities. Further research in this direction may be related to improving geostatistic analysis of data and taking into account more factors..
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Mensah, Christopher, Judith Akosua Agboka, and Edem Maxwell Azilla-Gbettor. "Selection of traditional catering establishments in Ghana: Diners’ perspectives." Journal of Foodservice Business Research 20, no. 4 (August 22, 2016): 410–31. http://dx.doi.org/10.1080/15378020.2016.1215759.
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Murphy, Simon, Colin Powell, and Christopher Smith. "A Formative Evaluation of the Welsh Heartbeat Award Scheme." Nutrition and Health 9, no. 4 (January 1994): 317–27. http://dx.doi.org/10.1177/026010609400900407.
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This paper presents findings from a study which examined the experiences of Environmental Health Officers and catering establishments with the Welsh Heartbeat Award Scheme, and their views on its future direction. Data were obtained via self-completion questionnaires from 26 Environmental Health Officers and 117 catering establishments across Wales between November 1991 and May 1992. The results show that the scheme is valued by both groups. Suggested improvements included leaflets to promote the scheme to caterers, and hygiene guidance notes and a healthy catering recipe book for caterers. One key problem highlighted by the study was effective monitoring of the scheme, a solution to which may lie with District Health Authority commissioners.
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Asfaw Geresu, Minda, Behailu Assefa Wayuo, and Gezahegne Mamo Kassa. "Occurrence and Antimicrobial Susceptibility Profile of Salmonella Isolates from Animal Origin Food Items in Selected Areas of Arsi Zone, Southeastern Ethiopia, 2018/19." International Journal of Microbiology 2021 (March 31, 2021): 1–13. http://dx.doi.org/10.1155/2021/6633522.
Full textAbstract:
The status of Salmonella and its antimicrobial susceptibility profile in animal origin food items from different catering establishments in Ethiopia is scarce. Hence, this study aimed to investigate the occurrence and antimicrobial susceptibility profile of Salmonella isolates from animal origin food items in the selected areas of Arsi Zone. One hundred ninety-two animal origin food samples were collected and processed for Salmonella isolation. Isolates were tested for their susceptibility to 13 antimicrobials using Kirby–Bauer disk diffusion assay. An overall prevalence of 9.4% (18/192) Salmonella spp. isolates were recovered from animal origin food samples collected from different catering establishments. Seven (21.9%) of “Dulet,” 4 (12.5%) of “Kitfo,” 3 (9.4%) of “Kurt,” 2 (6.3%) of raw milk, 1 (3.1%) of egg sandwich and 1 (3.1%) of cream cake samples were positive for Salmonella. Catering establishments, protective clothing, source of contamination, manner of hand washing, and money handling were among the putative risk factors that were significantly associated ( p < 0.05 ) with Salmonella spp. occurrence. Ampicillin, nitrofurans, and sulphonamide resistance were significantly associated ( p < 0.05 ) with Salmonella spp. occurrence in the selected food items. Three (16.7%), 5 (27.8%), 5 (27.8%), and 4 (22.2%) of the isolates were resistant to 3, 4, 5, and 6 antibiotics, respectively, whereas only a sole isolate was resistant to two antibiotics (viz. ampicillin and kanamycin). In conclusion, the general sanitary condition of the catering establishments, utensils used, and personnel hygienic practices were not to the recommended standards in the current study. Besides, detection of multidrug-resistant strains of Salmonella in animal origin food items from different catering establishments suggests the need for detailed epidemiological and molecular characterization of the pathogen so as to establish the sources of acquisition of resistant Salmonella strains. Hence, implementation of Salmonella prevention and control strategies from farm production to consumption of animal origin food items are crucial.
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TODD, EWEN C. D. "Economic Loss from Foodborne Disease Outbreaks Associated with Foodservice Establishments." Journal of Food Protection 48, no. 2 (February 1, 1985): 169–80. http://dx.doi.org/10.4315/0362-028x-48.2.169.
Full textAbstract:
The economic losses associated with 17 incidents of foodborne disease, mainly from Canada and the United States, were compared and evaluated. The incidents arose because of mishandling in restaurants, hotels, catering establishments, hospitals, homes for the aged and a college. Costs ranged from $16,690 to over $1 million, with the median of the average costs per case for the 17 incidents of $788. The economic impact of foodborne illness was generally greater for restaurants, hotels and institutions than for catering establishments. Loss of business and law suits were the major factors in the costs, but loss of income for victims and infected food handlers was also considerable.