Relevant bibliographies by topics / Catering services

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Catering services'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Catering services"

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Grankina, Svetlana Valerievna, and Viktoria Sergeevna Yudina. "ADDITIONAL CATERING SERVICES." Наука XXI века: актуальные направления развития, no. 1-1 (2021): 158–61. http://dx.doi.org/10.46554/sciencexxi-2021.02-1.1-pp.158.

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Mangibaeva, D. D. "CATERING SERVICES MARKET AND FEATURES OF ITS ACCOUNTING." Yessenov Science Journal 48, no. 3 (2024): 242–48. http://dx.doi.org/10.56525/sfmd2020.

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This article explores the organization of accounting for catering services, which includes both catering and comprehensive service offerings for company employees at locations specified by clients. The demand for catering services is on the rise, fueled by heightened competition and significant socio-economic impacts stemming from the Covid-19 pandemic. In Kazakhstan, corporate clients represent the primary consumer group for catering services, making up 70% of all orders. The article examines the current landscape and future potential of the catering sector in Kazakhstan, identifying key segm
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Gvozdeva, S. M. "Management of Quality Services Catering." Izvestiya of Saratov University. New Series. Series Economics. Management. Law 13, no. 4(1) (2013): 583–88. http://dx.doi.org/10.18500/1994-2540-2013-13-4-1-583-588.

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Stepanov, Sasa, Nemanja Stepanov, and Natasa Vukotic. "Quality management of catering services." Ekonomika 63, no. 1 (2017): 83–96. http://dx.doi.org/10.5937/ekonomika1701083s.

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A.S., Aleksandrovich, and Zimatkina T.I. "ABOUT CATERING SERVICES OF STUDENTS." ИННОВАЦИОННЫЕ НАУЧНЫЕ ИССЛЕДОВАНИЯ 2021 № 1-2(3) (February 27, 2021): 157–61. https://doi.org/10.5281/zenodo.4567827.

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Some features of catering services of students are studied. Defects of the organization of the qualitative and quantitative parties of food are revealed at a considerable part of students that can reduce the adaptation potential and operability of an organism, to form premorbid and pathological conditions of an organism.
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Priskila, Ressa, and Jonathan Markus Senas. "Aplikasi E-Catering Berbasis Website Menggunakan Metode Waterfall (Studi Kasus: Joca Catering)." Journal of Information Technology and Computer Science 1, no. 3 (2021): 220–29. http://dx.doi.org/10.47111/jointecoms.v1i3.8816.

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Joca Catering is one of the home catering services in the city of Palangka Raya and has been established since 2015. This caterer has served various catering needs, ranging from households to offices. Joca Catering also offers food, cakes, and drinks. Generally, Joca Catering customers know about this catering service by word of mouth, because so far Joca Catering has promoted their business using the WOM (word of mouth) marketing method. This method is still considered inadequate for reaching a wider market, especially among young people. So Joca felt the need to replace their old marketing c
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M S, Ashik, Deepakkumar M J, Gowtham K, Moushigan K, and Poonkodi P. "Catering Online Ordering and Managing Food Services." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 08, no. 12 (2024): 1–5. https://doi.org/10.55041/ijsrem39974.

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The increasing demand for convenient, efficient, and personalized food services has led to the rapid growth of online catering ordering and management systems. These platforms provide an integrated solution that simplifies the process of placing catering orders while offering enhanced control and flexibility for both customers and service providers. This paper explores the development, functionalities, and benefits of online catering ordering systems, focusing on their ability to streamline menu selection, order customization, payment processing, and delivery scheduling. Additionally, it exami
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Lavrova, L. Yu, and E. L. Bortsova. "Flour side dishes with high iodine content." Khleboproducty 31, no. 3 (2022): 46–48. http://dx.doi.org/10.32462/0235-2508-2022-31-3-46-48.

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The paper presents the results of the study to determine the optimal amount of dry kelp powder introduced into the homemade noodle formulation, which was from 2 to 6% instead of prime grade wheat flour. Organoleptic, physico-chemical quality indicators and microbiological safety indicators were determined, the amount of iodine in the experimental samples was established, which ranged from 16,8 to 64,1 μg. The following methods were used to carry out the study: organoleptic (GOST 31986–2012 «Catering services. Method of organoleptic assessment of the quality of catering products»); determinatio
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Norel Peter M. Illo. "Evaluating Catering Services in Rinconada: A Framework for Community Extension Programs." Journal of Information Systems Engineering and Management 10, no. 16s (2025): 477–87. https://doi.org/10.52783/jisem.v10i16s.2636.

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This study will guide present and future caterers in managing their catering services appropriately, and this will become a framework for community extension programs of the college. The study aims to identify the business profile of the catering services in Rinconada; assess the business practices of the catering services in Rinconada; identify the problems encountered by catering services in Rinconada; test the significant relationship between the practices and problems encountered by the catering services in Rinconada; test the significant relationship of the business practices with the pro
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Suhayati, Ely, Windi Novianti, Cun Figitria Panca Rhema, and Defitri Agustini. "DIGITAL MARKETING DALAM RANGKA MENGEMBANGKAN USAHA ERNA SARI CATERING." Majalah Ilmiah UNIKOM 20, no. 2 (2022): 79–84. http://dx.doi.org/10.34010/miu.v20i2.9495.

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Digital marketing is seen as the best media as the most effective and efficient means of promotion and is able to increase sales volume significantly in business development. The purpose of this study is to describe digital marketing strategies in order to develop Erna Sari Catering business. The research method used is descriptive qualitative through data collection obtained from Erna Sari Catering through interviews, surveys, literature studies, and observation. The results of this study assist government programs in reducing the unemployment rate due to the Covid-19 pandemic, such as provid
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Dissertations / Theses on the topic "Catering services"

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Borrêga, Raquel Diniz da Gama Bento. "Inovação em catering aeronáutico." Master's thesis, Universidade de Lisboa, Faculdade de Arquitetura, 2018. http://hdl.handle.net/10400.5/16646.

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Dissertação de Mestrado em Design, com a especialização em Design de Produto apresentada na Faculdade de Arquitetura da Universidade de Lisboa para obtenção do grau de Mestre.<br>Perspectiva do Design de Produto e Serviços, teve como objecto de estudo a procura de inovação em equipamento destinado a Catering Aeronáutico. Observado o equipamento actualmente existente (à escala internacional) para o serviço de refeições em diferentes companhias aéreas, especificamente em voos de Longo-Curso e em Classe Económica, considerou- se um conjunto de melhorias que possibilitariam: uma maior pratici
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Zrcková, Kateřina. "Analýza možnosti stravování zaměstnanců." Master's thesis, Vysoká škola ekonomická v Praze, 2007. http://www.nusl.cz/ntk/nusl-4899.

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The thesis characterizes the catering services. Especially the purpose catering and its largest part, which is - employee's catering. It shortly describes its development and present condition. It describes the possibilities of catering services at the Prague Ruzyne airport / particularly concentrating on the two biggest companies CSA a.s. and Prague airport/. The conclusion of the diploma work is focused on the satisfaction of the employees with offered catering services at the airport Prague.
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Dinhová, Lan. "Analýza spotřebního chování v etnické restauraci." Master's thesis, Vysoká škola ekonomická v Praze, 2011. http://www.nusl.cz/ntk/nusl-136284.

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The dissertation is about position of gastronomy services in tourism. It conductes a survey of catering services in the Czech Republic. It describes the relation between marketing and catering services. The aim of the dissertation was a research of consumer behaviour in ethnic restaurant. On the basis of results of marketing research were made suggestions to improvement.
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Junior, Gilberto Dias da Rosa. "Hotelaria hospitalar: um estudo de caso no Hospital Divina Providência." reponame:Repositório Institucional da UCS, 2008. https://repositorio.ucs.br/handle/11338/327.

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Atualmente, percebe-se que alguns hospitais procuram transformar sua imagem, deixando de ser um espaço de doença e sim um ambiente de saúde. Existem similaridades de serviços entre hotel e hospital e a implantação dos conceitos de serviços de hotelaria hospitalar pode ser relevante. Com o objetivo de verificar se as condições de estrutura e atendimento dos setores relacionados à hotelaria hospitalar são determinantes na escolha de um hospital pelo paciente, foi realizado um estudo de caso no Hospital Divina Providência. Para tal, estas condições foram analisadas através de aplicação de questio
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Nováková, Kateřina. "Specifika stravování seniorů v cestovním ruchu." Master's thesis, Vysoká škola ekonomická v Praze, 2015. http://www.nusl.cz/ntk/nusl-206010.

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The main goal of this diploma thesis is to perform an analysis on how dining needs of mature travellers are accomodated by chosen service providers. Based on the analysis the thesis evaluates the ability of the providers to individually tailor their services to mature guests. Subsequently, certain proposals for improvement are formulated. The analysis is performed on the four providers: an international cruise line specialised in elderly travels and three hotels situated in Prague. The thesis is composed of four parts. The first two parts serve as an introduction to the segment of mature trave
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Hong, Wai-fong Kuby. "From the chef's table : a case study on the TQM journey of the largest inflight caterer in Hong Kong /." Hong Kong : University of Hong Kong, 1998. http://sunzi.lib.hku.hk/hkuto/record.jsp?B19872409.

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Brychtová, Adéla. "Návrhy na zlepšení služeb hotelu." Master's thesis, Vysoké učení technické v Brně. Fakulta podnikatelská, 2018. http://www.nusl.cz/ntk/nusl-377623.

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This diploma thesis deals with suggestions for improving the services of Hotel U Labutě in Žďár nad Sázavou. It is a small hotel with a number of competitive hotels. An important part of the work is an analysis of the current condition of the hotel and proposals for solving specific shortcomings found during the analysis. The purpose of the proposals is mainly to improve the quality of the services provided and increase the attendance of the hotel restaurant.
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Strassburger, Nândri Cândida. "Hotelaria hospitalar : um estudo sobre a gestão da qualidade dos serviços." reponame:Repositório Institucional da UCS, 2009. https://repositorio.ucs.br/handle/11338/552.

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Atualmente, percebe-se que algumas unidades hospitalares, preocupadas com as constantes mudanças no mundo globalizado, onde a demanda está em constante evolução, aplicam em suas organizações os procedimentos da organização hoteleira, com o objetivo de atender o paciente com maior qualidade. Este estudo teve por objetivo avaliar o modelo de gestão da hospitalidade hospitalar implantado em um Hospital localizado em uma cidade da Serra Gaúcha, e descrever o nível de satisfação dos pacientes em relação aos serviços prestados nessa organização. O método de pesquisa aplicado, face ao problema e aos
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Kumbárová, Ludmila. "Návrhy na zlepšení služeb hotelu U Hraběnky." Master's thesis, Vysoké učení technické v Brně. Fakulta podnikatelská, 2016. http://www.nusl.cz/ntk/nusl-234798.

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The thesis deals with the issue of enhancing the quality of providing services at a real hotel in Telč, the Vysočina Region. The hotel is in need of certain adjustments in purpose to improve current services. When processing this thesis I delt with factual economic, operating and technical figures connected to the latest economic activity of the hotel. In the proposal part I presents series of suggestions that could recondition provided services, and therefore, draw attention of more customers. It is indisputable that a considerable amount of money would be necessary to invest first. However,
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Izák, Filip. "Návrhy na zlepšení služeb hotelu Myslivna." Master's thesis, Vysoké učení technické v Brně. Fakulta podnikatelská, 2017. http://www.nusl.cz/ntk/nusl-316867.

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This diploma thesis deals with the issue of enhancing quality of services provided in the Myslivna Hotel. It is necessary to increase the level of current services by a number of measures. When working on my thesis, I based on real economic, operational and technical data carried out within full operation of the Myslivna Hotel. In the innovation section I present measures that can lead to an increasing trend of occupancy and the quality ot the services provided there. There is a need to spend a considerable amount of money on the realization of all the proposals, but their return shoud definit
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Books on the topic "Catering services"

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Coopers & Lybrand (Firm). Catering services: Competitive tendering. Coopers & Lybrand, 1985.

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Management Advisory Service to the NHS. Option appraisal for district catering services. Management Advisory Service to the NHS, 1989.

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Rosemary, Lucas, and Wood Roy C. 1959-, eds. Employment in hotel and catering services. MCB University Press, 1993.

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Vlasova, Natal'ya, and Yuriy Bashin. Catering. INFRA-M Academic Publishing LLC., 2022. http://dx.doi.org/10.12737/1003297.

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The textbook contains and structures the information necessary for a student to understand the essence of catering, the mechanisms and features of its work, current problems and trends in the development of the domestic market of catering services. The tasks for self-examination and control materials are given.&#x0D; Meets the requirements of the federal state educational standards of higher education of the latest generation.&#x0D; For bachelor students studying in the areas of training 43.03.02 "Tourism" and 43.03.03 "Hotel business".
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Office, National Audit. Sale of Forward Catering Services Limited: Report. HMSO, 1995.

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Northern Ireland. Department of Health, Social Services and Public Safety. Performance Review Unit. Catering services in Northern Ireland, regional summary. Performance Review Unit, Finance Directorate, DHSSPS, 2003.

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Great Britain. Parliament. House of Commons. Committee of Public Accounts. National Health Service: Hospital catering in England. HMSO, 1994.

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Marketing Strategies for Industry (UK) Ltd., ed. MSI databrief: Contract catering and additional support services : UK. Marketing Strategies for Industry, 2001.

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Hotel, Catering and Institutional Management Association. Management careers in accommodation, catering and domestic services: Educational sector. HCIMA, 1988.

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Anyushenkova, Ol'ga. English: Hotel business and catering. INFRA-M Academic Publishing LLC., 2022. http://dx.doi.org/10.12737/1836224.

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The textbook is designed to improve the language, communication and professional competencies of students. It has a unified structure of lessons and exercises built on the basis of authentic texts, and is an excellent base for developing the skills of the main types of writing and speech activities, expanding the vocabulary of students in the professional field, which is necessary for further independent work of students on special literature.&#x0D; It can be used as part of the profile education of students of secondary vocational educational institutions studying in the specialties 43.02.14
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Book chapters on the topic "Catering services"

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Tien, Kai-Wen, and Vittaldas V. Prabhu. "Engineering Large Event Catering Services." In Advances in Production Management Systems. Artificial Intelligence for Sustainable and Resilient Production Systems. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-85906-0_24.

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Mellors, Colin, David Pollitt, and Andrew Radtke. "Northern Ireland Hotel and Catering College." In Directory of Language Training and Services for Business. Routledge, 2005. http://dx.doi.org/10.4324/9780203993170-292.

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Mansour, Hala. "SATS' expansion into airport management and catering services." In Singapore Inc.: A Century of Business Success in Global Markets. Routledge, 2023. http://dx.doi.org/10.4324/9781032660547-104.

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Ingaldi, Manuela, and Martin Kotus. "USE OF THE CIT METHOD FOR QUALITY ASSESSMENT OF CATERING SERVICES." In Quality Production Improvement - QPI, edited by Robert Ulewicz. Sciendo, 2019. http://dx.doi.org/10.2478/9783110680591-060.

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Ajay, D., and J. Aldring. "Complex Spherical Fuzzy Sets and an Application to Catering Services in Aviation 4.0." In Intelligent and Fuzzy Techniques in Aviation 4.0. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-75067-1_5.

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Cracknell, H. L., and G. Nobis. "Function Catering." In Mastering Restaurant Service. Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-19827-6_14.

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Cracknell, H. L., and G. Nobis. "Transport Catering." In Mastering Restaurant Service. Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-19827-6_16.

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Filippone, Giuseppe, Valentina Rosa Laganà, Donatella Di Gregorio, and Agata Nicolosi. "Collective and Commercial Catering Services of the Ho.Re.Ca Channel: A Case Study in Calabria (Italy)." In New Metropolitan Perspectives. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-48279-4_77.

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Cracknell, H. L., and G. Nobis. "Service Procedures." In The New Catering Repertoire. Macmillan Education UK, 1990. http://dx.doi.org/10.1007/978-1-349-21007-7_1.

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Oxley, Philip R., Margaret Heraty, and Tony Shaw. "The Role of London′s Transport Services in Catering to the Needs of Elderly and Disabled People." In Mobility and Transport for Elderly and Disabled Persons. Routledge, 2022. http://dx.doi.org/10.4324/9781315075525-111.

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Conference papers on the topic "Catering services"

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Illés, Csaba Bálint, Anna Dunay, András Bittsánszky, and Attila Korenika. "THE FOOD SERVICE IMPROVING IT'S QUAILITY IN SCHOOL CATERING INNOVATION PROCESS." In 13th INTERNATIONAL CONFERENCE ON MANAGEMENT: Circular & Digital: Managing for a Sustainable Future. Mendel University in Brno, 2025. https://doi.org/10.11118/978-80-7701-042-9-0014.

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Lai, Chien-Jung, and Ching-Pei Tsai. "Design of Introducing Service Robot into Catering Services." In the 2018 International Conference. ACM Press, 2018. http://dx.doi.org/10.1145/3208833.3208837.

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Lončarić, Dina, Marina Perišić Prodan, and Dora Župan. "EXPLORING CATERING SERVICES QUALITY USING MYSTERY SHOPPING." In Tourism and hospitality industry. University of Rijeka, Faculty of Tourism and Hospitality Management, 2023. http://dx.doi.org/10.20867/thi.26.8.

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Purpose – The purpose of this paper is to present mystery shopping as a method for evaluating the quality of catering services. Design/ Methodology/ Approach – The paper is based on desk and field research. A literature review and empirical research were conducted, including 72 catering facilities in the Republic of Croatia. The quality of restaurant, bar and hotel services was investigated. Mystery shoppers used a semi-structured form as a research instrument and evaluated the quality of services according to 36 criteria classified into seven categories. Findings – The research results are en
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İskandarova, İlhama. "The Process of Developing an Integrated Model of Catering Services Efficiency." In International Conference on Eurasian Economies. Eurasian Economists Association, 2020. http://dx.doi.org/10.36880/c12.02458.

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The rapid socio-economic development of the Republic of Azerbaijan is conditioned by many factors, including the sphere of services in various sectors of the economy, including the catering market.&#x0D; In recent years, the catering market in the country has expanded significantly. During 2000-2015 alone, the catering turnover in the country increased from 18.4 million manat to 1111.2 million manat.&#x0D; Such a pace of development of catering services has not been observed in any other sector of the economy. The growing role of the catering market in the country fully justifies the fact that
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Vujisić, Dragan. "Ugostiteljska delatnost." In XVI Majsko savetovanje. University of Kragujevac, Faculty of Law, 2020. http://dx.doi.org/10.46793/upk20.239v.

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In 2019, the Law on the Catering Industry was enacted in the Republic of Serbia. This law regulates the catering industry, which was the subject of the Law on Tourism before that. The subject of the catering industry is catering services, i.e. accommodation services, the services of preparation and serving food, drinks, and beverages, as well as the preparation and delivery of the food to the customers on some other place (other than the place where the catering business is located). The provider of these services is a caterer. A caterer is a commercial company, entrepreneur, while certain cat
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Makovník, Tomáš, Radka Marčeková, Miroslava Kyklošová, and Kristína Pompurová. "Platform food-related services´ in Slovakia." In XXIV. mezinárodního kolokvia o regionálních vědách. Masaryk University Press, 2021. http://dx.doi.org/10.5817/cz.muni.p210-9896-2021-33.

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Platform economy is one of the highly discussed topics in recent years. Based on its principle, catering services are also being developed, which receive only marginal attention in the scientific literature. The aim of the article is to examine catering services on the principle of platform economy in Slovakia. In fulfilling it, we used the methods of descriptive statistics. The article presents the results that more than one-fifth of respondents do not know the platform economy at all. More than half of the respondents have already used services via digital platforms, but only 5.3% of respond
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Lai, Chien-Jung, and Hao-Keng Tang. "Investigation of Human-Service Robot Division and Interaction for Catering Services." In ICRSA 2019: 2019 the 2nd International Conference on Robot Systems and Applications. ACM, 2019. http://dx.doi.org/10.1145/3378891.3378898.

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Zhen-fang, Wu, and Li Yi-jie. "Research of Web Services based on GIS in the mobile catering service." In 2010 IEEE International Conference on Software Engineering and Service Sciences (ICSESS). IEEE, 2010. http://dx.doi.org/10.1109/icsess.2010.5552255.

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Kushnareva, Irina Mikhailovna, and Eldar Valievich Samigullin. "Comparative Experience in the Development of Catering Services Abroad." In All-Russian scientific and practical conference with international participation. Publishing house Sreda, 2021. http://dx.doi.org/10.31483/r-99174.

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Nikolaeva, M. A., and YU T. Marutyan. "Status and development prospects of the catering services market." In Наука России: Цели и задачи. LJournal, 2019. http://dx.doi.org/10.18411/sr-10-04-2019-05.

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Reports on the topic "Catering services"

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McPhedran, R., S. Zhuo, L. Zamperetti, and N. Gold. Evaluation of a plant-based meal campaign in workplace cafeterias. An interrupted time series analysis. Kantar Public, 2023. http://dx.doi.org/10.46756/sci.fsa.eds279.

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Choice and consumption of food is affected by a range of factors and dietary choices can change over time at both an individual and population level. One behaviour to have changed over the last few years is the purchasing of plant-based foods. UK sales of meat-free and plant-based dairy products have roughly doubled between 2016 and 2020 and in 2020 were worth close to £600m each (Glotz, 2021; Wunsch, 2021). Food Standards Agency (FSA) data from 2022 found that 32% of respondents reported eating meat alternatives in the past, although the majority (66%) are not eating them frequently (Armstron
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Bisang, Roberto, Jeremías Lachman, Andrés López, Martin Pereyra, and Ezequiel Tacsir. Reinserción internacional y apertura de nuevos mercados de la cadena bovina en Argentina y Uruguay: nuevas formas de institucionalidad y esquemas de cooperación público-privados. Inter-American Development Bank, 2022. http://dx.doi.org/10.18235/0004102.

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La carne bovina ocupó un rol icónico en el comercio exterior argentino y uruguayo hasta los años 70 cuando diversas restricciones en los mercados externos afectaron severamente los flujos comerciados. En décadas posteriores ambos países establecieron diversas políticas productivas, tecnológicas y comerciales- para mejorar su competitividad y reinsertarse en los ahora renovados- mercados internacionales. En las últimas décadas se afianzaron otros países exportadores de carnes EEUU, Brasil, Paraguay, Australia- a la vez que se reconfiguraron los perfiles de los compradores (los mercados de comun
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