Relevant bibliographies by topics / Food service

Contents

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

Academic literature on the topic 'Food service'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 July 2024

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Journal articles on the topic "Food service"

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&NA;. "FOOD SERVICE." Nutrition Today 33, no. 3 (May 1998): 98. http://dx.doi.org/10.1097/00017285-199805000-00003.

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Capps, Oral, and John L. Park. "Food retailing and food service." Veterinary Clinics of North America: Food Animal Practice 19, no. 2 (July 2003): 445–61. http://dx.doi.org/10.1016/s0749-0720(03)00029-x.

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Lapalelo, Putra Aditya. "The Pseudo-Low Price’ Trap by "Go-Food and Grab Food" Online Food Delivery Services." Jurnal Spektrum Komunikasi 10, no. 1 (March 30, 2022): 78–91. http://dx.doi.org/10.37826/spektrum.v10i1.274.

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Delivery service applications such as Gojek and Grab in recent years have become part of the lives of urban people, becoming one of the instruments to fulfill the needs of urban consumers who are called "living in high mobility". Especially the online food delivery service GO-FOOD and GRAB FOOD which promise to fulfill the need for food delivery services at low prices, even with discounts that look fantastic. With all the intents and purposes, these two services are not only able to help solve the problem of "time" for urban residents who are too busy with their activities, but are also provided at low prices so that they are attractive and difficult to ignore. But with some observations, the cheap price of this food delivery service hides academic suspicions, Is it true that this lifestyle has no risk for urban residents?. This question makes a search to see what kind of lifestyle is behind the cheap consumption of this online food delivery service, an important topic to talk about. Especially with the current Covid-19 pandemic where the service business is crucial. This research uses a phenomenological study with observations and in-depth interviews with gojek and grab driver partners, business actors who partner with grab and gojek, to consumers in the Surabaya city area, and juxtaposed it with pop culture and consumer culture perspectives to provide a comprehensive picture of how consumers' lifestyles consume services. - this online service. As a result, it was found that cheap online delivery services and lots of discounts were just a “trap” for consumers. Consumers are being forced to live a “high cost consumption” lifestyle that is shrouded in the label of “low prices and discounts”.
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Garcha S, Garcha S., and Ghuman GK Ghuman GK. "Microbial Quality of Food Contact Surfaces in Retail Food Service Establishments." Indian Journal of Applied Research 4, no. 2 (October 1, 2011): 47–2. http://dx.doi.org/10.15373/2249555x/feb2014/144.

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Grady, Alice, Luke Wolfenden, John Wiggers, Chris Rissel, Meghan Finch, Victoria Flood, David Salajan, et al. "Effectiveness of a Web-Based Menu-Planning Intervention to Improve Childcare Service Compliance With Dietary Guidelines: Randomized Controlled Trial." Journal of Medical Internet Research 22, no. 2 (February 4, 2020): e13401. http://dx.doi.org/10.2196/13401.

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Background Foods provided in childcare services are not consistent with dietary guideline recommendations. Web-based systems offer unique opportunities to support the implementation of such guidelines. Objective This study aimed to assess the effectiveness of a Web-based menu planning intervention in increasing the mean number of food groups on childcare service menus that comply with dietary guidelines. Secondary aims were to assess the impact of the intervention on the proportion of service menus compliant with recommendations for (1) all food groups; (2) individual food groups; and (3) mean servings of individual food groups. Childcare service use and acceptability of the Web-based program were also assessed. Methods A single-blind, parallel-group randomized controlled trial was undertaken with 54 childcare services in New South Wales, Australia. Services were randomized to a 12-month intervention or usual care control. Intervention services received access to a Web-based menu planning program linked to their usual childcare management software system. Childcare service compliance with dietary guidelines and servings of food groups were assessed at baseline, 3-month follow-up, and 12-month follow-up. Results No significant differences in the mean number of food groups compliant with dietary guidelines and the proportion of service menus compliant with recommendations for all food groups, or for individual food groups, were found at 3- or 12-month follow-up between the intervention and control groups. Intervention service menus provided significantly more servings of fruit (P<.001), vegetables (P=.03), dairy (P=.03), and meat (P=.003), and reduced their servings of discretionary foods (P=.02) compared with control group at 3 months. This difference was maintained for fruit (P=.03) and discretionary foods (P=.003) at 12 months. Intervention childcare service staff logged into the Web-based program an average of 40.4 (SD 31.8) times and rated the program as highly acceptable. Conclusions Although improvements in childcare service overall menu and individual food group compliance with dietary guidelines were not statistically significant, findings indicate that a Web-based menu planning intervention can improve the servings for some healthy food groups and reduce the provision of discretionary foods. Future research exploring the effectiveness of differing strategies in improving the implementation of dietary guidelines in childcare services is warranted. Trial Registration Australian New Zealand Clinical Trial Registry (ANZCTR): 16000974404; http://www.anzctr.org.au/ACTRN12616000974404.aspx
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Shay, Jeffrey P. "Food-Service Strategy." Cornell Hotel and Restaurant Administration Quarterly 38, no. 3 (June 1997): 36–49. http://dx.doi.org/10.1177/001088049703800315.

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Pateman, Beth Collins, Patricia McKinney, Laura Kann, Meg Leavy Small, Charles W. Warren, and Janet L. Collins. "School Food Service." Journal of School Health 65, no. 8 (October 1995): 327–32. http://dx.doi.org/10.1111/j.1746-1561.1995.tb03382.x.

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Hawthorn, John. "Food service industries." Proceedings of the Royal Society of Edinburgh. Section B. Biological Sciences 87, no. 3-4 (1986): 263–68. http://dx.doi.org/10.1017/s026972700000436x.

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SynopsisThis paper deals with a miscellaneous group of food-related industries not directly covered by the principal papers of the Symposium. Some of these serve the needs of larger processing companies for intermediates. Others produce a variety of products for retail sale. Few are large employers of labour or capital but cumulatively they make a significant contribution to the Scottish economy. The paper lists the type of manufacture in some detail, and the product range—from tripe dressing to confectionery—is too wide to permit easy classification.These industries serve a virtually non-expanding total market, and are thus for the most part highly competitive, quality and service as much as price being the chief weapon of survival. In general, production is concentrated in small units of modest capital investment. Thus they have the advantage of flexibility and can quickly change product emphasis as circumstances demand, in contrast to the giants of the food industry, limited as they are by the inertia of their size. But these ‘service’ industries have the double disadvantage of limited access to technical and scientific resources, and the burden of complex legislation which falls proportionately more heavily on them than on their larger brethren.The paper examines aspects of these limitations and outlines suggestions for the practical resolution of some of these disadvantages.
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Yen, Peggy Kloster. "Food service trends." Geriatric Nursing 7, no. 4 (July 1986): 208–9. http://dx.doi.org/10.1016/s0197-4572(86)80094-5.

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Schroeder, K., C. Lopeman, C. McBeth, and K. Barale. "Reengineering Food Service." Journal of the American Dietetic Association 97, no. 9 (September 1997): A82. http://dx.doi.org/10.1016/s0002-8223(97)00609-3.

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Dissertations / Theses on the topic "Food service"

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Chou, Chieh-Chou. "MOrder Server food service." CSUSB ScholarWorks, 2004. https://scholarworks.lib.csusb.edu/etd-project/2550.

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The purpose of this study was to develop a Point Of Sale system which helps owners to cut restaurant losses, improve customer service, reduce employee mistakes, and increase profitability. mOrder-Servers is touch screen oprerated at the point of sale, It has an easy to follow screen layout, and the simplicity of a windows based interface.
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Qui, Li. "Morder-Client Food Service." CSUSB ScholarWorks, 2004. https://scholarworks.lib.csusb.edu/etd-project/2772.

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In the Morder-Client Food Service, a waiter/waitresses orders meals via a wireless handheld device. By reading the order items listed on the screen of a personal computer which is in a kitchen, the cook can make the correct dishes. This system can improve service quality and efficiency.
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Trymell, Maria. "SCHOOL FOOD SERVICE QUALITY : A quantitative study about Food Service Professionals’ and parents’ expectations." Thesis, Umeå universitet, Institutionen för kost- och måltidsvetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-184395.

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Background School meals have been seen to promote healthy dietary habits and social equality, in children, if parents are involved. The positive effects in the design of a sustainable school food service system come from a two-way communication between Food Service Professionals (FSP), and parents.  Objective The purpose of the study was to compare what aspects of the school meal FSP, and parents find important, and to see if there are differences, or similarities, that could have implications for how service quality is perceived (by the parents). Method Web-based questionnaire completed by 227 FSP, and 153 parents for children 6-16 years old. Individuals’ expectations were explored using a Food Service Quality Index. Groups were compared with Mann‐Whitney U‐test, and Chi2-test with a set significance level of p-value <0.05. Results High expectations were reported on the Servicescape (physical meal setting), and the Service meeting, by both the FSP, and the parents. The school canteen atmosphere, and a welcoming attitude was rated as extremely important, by both the FSP, and the parents. Expectations on school food service quality were high among parents with high education. Comments from the respondents were primary related to normative values about food quality, and culinary aspects.  Conclusion The expectations were related to hospitality and service, in the Servicescape, with an “inviting school canteen”, “to feel welcome”, and “to answer children’s questions” in the school canteen, for the majority of the FSP and the parents. The findings of this study suggest future research in how cooperation with parents could be implemented through parental representations in school food councils, and digital platforms.
Bakgrund Skolmåltider har visat sig främja hälsosamma kostvanor, och social jämlikhet hos barn, om de utformas i samverkan med föräldrar. Positiva effekter kan ses vid en tvåvägskommunikation mellan personal och föräldrar.  Syfte Syftet med studien var att jämföra vilka aspekter av skolmåltiden som föräldrar, och måltidspersonal anser som viktiga, och att se om det finns skillnader, eller likheter som kan påverka hur servicekvaliteten uppfattas (av föräldrarna). Metod Webbaserat frågeformulär ifyllt av 227 måltidspersonal, och 153 föräldrar till barn,6 – 16 år, inom måltidsservice. Deltagarnas förväntningar undersöktes med hjälp av ett Food Service Quality Index (FSQI). Grupper jämfördes med Mann-Whitney U-test, och Chi2-test med en signifikansnivå p <0.05. Resultat Höga förväntningar rapporterades gällande den fysiska måltidsmiljön (the Servicescape), och servicemötet (The Service meeting), både av måltidspersonalen och föräldrarna. Skolmatsalens atmosfär och en välkomnande attityd beskrevs som extremt viktigt, både för måltidspersonalen och föräldrarna. Förväntningarna på skolmåltidskvaliteten var hög bland föräldrar med hög utbildning. Kommentarerna från respondenterna var primärt relaterade till normativa värden om livsmedelskvalitet, och kulinariska aspekter. Slutsats Förväntningarna var relaterade till gästfrihet och service, i servicelandskapet (Servicescape), med "en inbjudande skolmatsal", "att känna sig välkommen" och "att svara på barns frågor" i skolmatsalen, för majoriteten av FSP och föräldrarna. Resultaten av denna studie kan ligga till grund för ytterligare forskning kring hur samarbete med föräldrar kan implementeras genom föräldrarepresentanter i skolmatråd och digitala plattformar.
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McAllister, Steve Randolph. "Implementation of Food Safety Regulations in Food Service Establishments." ScholarWorks, 2018. https://scholarworks.waldenu.edu/dissertations/5902.

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Food service businesses in the United States have experienced millions of dollars in losses caused by foodborne illness outbreaks, which can lead to bankruptcy and business closures. More than 68% of all foodborne illness outbreaks occur in food service establishments. The purpose of this descriptive case study was to explore the strategies leaders of food service establishments use to implement food safety regulations. Force field analysis was the conceptual framework for this study. The population for the study consisted of 3 leaders of food service establishments located in the southeastern region of the United States. Data were collected using semistructured interviews and a review of the business policies and procedures that support compliance with critical food safety regulations. The methodological triangulation approach was used to assist in correlating the interview responses with company policies and procedures during the data analysis process. Yin's 5-step data analysis approach resulted in 3 themes: (a) organizational performance analysis for improvements in food safety, (b) strategies applied to improve food safety, and (c) stability of new strategies for food safety. The key strategies identified included adhering to the guidelines of food code and regulation, conducting employee training and awareness building, and working closely with food safety inspectors. The implications for positive social change include the potential to add knowledge to businesses, employees, and communities on the use of effective food safety strategies to minimize foodborne illnesses. Such results may lead to the improvement of service performance and long-term growth and sustainability of food service establishments.
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Schembri, Paulino. "Improving food allergen management in small food service businesses serving loose food." Thesis, University of Central Lancashire, 2017. http://clok.uclan.ac.uk/22990/.

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Food allergens, a concern for an increasing number of people, are common food ingredients found in most kitchens. For the majority of the population these ingredients are harmless yet for about 2% of the global adult population, these ingredients pose a health risk and at times could also be life threatening. There is no known cure for food allergies; therefore abstinence from consumption is the only assurance of food safety which means that controls of ingredients and preparation practices are imperative. This becomes more complex when the food is not prepared by the sensitive individual. To date, literature on food allergens has not sufficiently engaged in the management of allergens in the food service industry. The food service industry, irrelevant to size, is legally obliged since 2014, to inform the food allergy sufferers of food allergens present in the food served. This requires staff to be knowledgeable of the food allergens. The practices of producing safe food for allergy sufferers are hindered by barriers which are synonymous with the nature of the business and compounded in small food service businesses, however food allergy sufferers trust small business more when eating out. Understanding key factors in the preparation and serving of food to sensitive individuals required this research to adopt a mixed-method approach in analysing the procedures required in food production and preparation. Initially four allergy sufferers drew attention to their concerns of the practices in the food service industry during a focus group discussion held in Malta. This was followed by investigating the proper management of food by observing current practices in preparation, identifying gaps in training and discussing behavioural change. This thesis introduces an innovative multi-faceted toolkit which was developed to manage food allergens and tested in three small food businesses. Taking into account the literature review, the innovative toolkit provides a system which logs ingredients for recipe building through matrices, meets the sufferers’ requirements to be informed about the food through QR codes, and overcomes the barriers the food industry has to produce allergen free food. The research identifies lack of understanding of food allergens and their consequences by the food service staff and the influence this has on the quality of life, as contributors to the lack of trust the allergy sufferers have in the industry. Seventeen staff were trained in food allergen management. The participants’ knowledge was evaluated pre and post training. It was determined that the required change in behaviour to prepare safe food for allergy sufferers requires external drivers, as traditional classroom training alone failed to entrench better practices. The work provides a holistic understanding of the requirements of food allergens management and the improvements required to achieve effective allergen management training programmes in small food services businesses.
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Dallinger, Ioana. "Chefs' perceptions of convenience food products in university food service operations." Thesis, Virginia Tech, 2013. http://hdl.handle.net/10919/78077.

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The decision regarding when and to what extent to use convenience food products is a perennial issue in the hospitality industry. Despite the pertinence of this issue in the industry, it has never been explicitly examined in the hospitality literature. Potential advantages of adopting convenience food products in food-service operations include: savings in time and costs, better portion and cost control, ease of training and evaluation, superior customer relationships through product consistency, increased safety, ease of storage, and added eye appeal. On the other hand, noticeable disadvantages may include: staff motivation problems, facilitated labor mobility, increased emotional labor for supervisor, health and nutrition down-sides, and more waste. Therefore, to further explore this issue, a paper and pencil survey was administered to culinary managers in a large university dining setting. Respondents included 132 chefs representing ten dining facilities. The results indicate that even though the time and labor cost savings brought about by the use of convenience food products are perceived as advantageous, the implied consistency of the final product and superior portion control are not as important. Furthermore, customer relationships, catering to special groups, and final products' eye appeal appear to be better facilitated by non-convenience foods. Even though it is easier to train chefs/ cooks/ employees to use convenience food products rather than non-convenience ones and these employees appear to be under less psychological pressure in their jobs, they will conversely be less motivated and worse paid. The theoretical and practical implications of these findings are discussed herein.
Master of Science
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Schultz, David A., and Russell L. Ellis. "Organizational analysis of Food Service Management." Monterey, California. Naval Postgraduate School, 2011. http://hdl.handle.net/10945/10776.

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MBA Professional Report
This study analyzes the current Navy Food Management Team (NFMT) alignment under the leadership of COMFISCS and the inability for NAVSUP Food Service (SUP 05) to directly coordinate with teams in the seven different assigned regions. This separation has raised difficulties for SUP 05 to gauge the effectiveness of training, budgeting, team make-up, fleet trends, policy implementation and instruction reviews and re-writes. The lack of continuity and consistency across Navy food service operations is driving the research behind this project, with the ultimate goal being recommendations that lead to the organizational structure that improves customer service fleet wide. The data set contains current Navy Food Management Team manning levels, annual budgets, Supply Management Certification scores for the last three years, training assist visit percentages and ship visit periodicities in each geographical area of responsibility. An extensive cost analysis was also performed covering salaries, basic housing allowances for team members by location, travel costs and facilities and office expenses in an attempt to provide a recommendation for the most efficient, cost effective team management for the future.
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Trymell, Maria. "What is school food service quality? (part 1) : exploring perceptions of service quality among children and food service professionals in Sweden." Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-21608.

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Background: Every year 260 million lunch meals are served in Swedish schools. To design sustainable meals that are eaten and appreciated by the children, not only the food is important but also to understand how the meeting between the Food Service Professionals (FSP) and the children, and part of the service provided, affects the children's overall meal experience.  Objective: The purpose was to explore the perceptions of food service quality among children, and how FSP in school perceive and work with service during meal situations. Methods: The present study was the first qualitative phase of an exploratory mixed method study. Qualitative data was collected from six children 10 ≤ 13 years old, in five different Primary schools, and two FSP, from two different Primary schools, in south east of Sweden, through semi structured interviews. The quantitative study will be conducted spring semester 2021. Results: The study result showed that among the children and the FSP, service was perceived in terms of being “functional”, as well as “caring”. Functional referred to the importance of maintaining hygienic order in the school canteen, and to be able to answer questions regarding the content of the food. Service was also described by the FSP in terms of caring for the children and listening to their special needs. The FSP believed that their presence, in the canteen, was important for making the right decisions at the right time. Artefacts like food labels and the menu were interpreted as important service markers among the FSP. However, the artefacts could be perceived in the reversed way, as an expression of poor service quality among the children. Clearly, if the information meant that children’s desires and expectations were not satisfied; the perceived service quality could affect the overall meal experience in a negative way. Conclusion: The children perceived that service in the school canteen was about the FSP maintaining a hygienic order, in the canteen. Also, being close to the children, to be able to answer questions about the food's content, based on the children’s different needs, for example lactose-free, vegetarian, and pork-free. The FSP considered that the most important thing was to serve tasty food, prepared from scratch, and in doing that, include the different wishes from the children. In the meeting with the children, they stated that a commitment is created between the child, and that service quality was about having an eye for what needs to be done.
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Webb-Yeates, Morgan. "Food Defense Among Meat Processing and Food Service Establishments in Kentucky." TopSCHOLAR®, 2013. http://digitalcommons.wku.edu/theses/1249.

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Agroterrorism is the deliberate introduction of a plant or animal disease with thegoal of causing fear, economic instability, illness, or death. After the 2002 terroristattacks on the World Trade Center, the security of the food supply is of increasingconcern to the United States. A major incidence of agroterrorism or food tampering would have far reaching impacts on the economy and public health. The first objective of this project was to determine knowledge and concern of agroterrorism in meat processing facilities in Kentucky, and to determine knowledge and concern of food tampering and food defense in food service establishments in Warren County, Kentucky. The second objective was to determine security strategies that were being implemented by these facilities. Two separate surveys, one for meat processors and the other for food service establishments, were designed to meet these objectives. An observational study was conducted for meat processing facilities. It was found that these facilities were generally unconcerned with agroterrorism, although a reasonable amount of security implementations were in place at these facilities. A statistical comparison between restaurants and non-restaurant food service establishments, such as schools, hospitals, and hotels, was performed. Both types of food service establishments expressed little concern about a food tampering event. Non- restaurant food service establishments were slightly more concerned than restaurants about both food tampering and food defense.
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Koechlin, Karen. "Does educational intervention reduce the number of food violations? an evaluation of the Food Employee Educatioon [sic] and Safety Training (FEEST) In Orange County, California /." Atlanta, Ga. : Georgia State University, 2009. http://digitalarchive.gsu.edu/iph_theses/69/.

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Thesis (M.P.H.)--Georgia State University, 2009.
Title from title page (Digital Archive@GSU, viewed June 17, 2010) Ike Okosun, committee chair; Murugi Ndirangu, committee member. Includes bibliographical references (p. 45-49).
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Books on the topic "Food service"

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Force, United States Departmet of the Air. Food service program management: Services. [Washington, D.C.?]: Secretary of the Air Force, 1995.

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A, Cousins John, ed. Food & beverage service. 4th ed. London: Hodder & Stoughton, 1994.

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Jones, Peter. Food service operations. 2nd ed. London: Cassell, 1988.

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1936-, Robertson Lynne Nannen, ed. Food service equipment. 3rd ed. Ames: Iowa State University Press, 1989.

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Derek, Blakemore, ed. Modern food service. Oxford: Butterworth Heinemann, 1991.

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Loman, Scanlon Nancy, and Van Buren Janis B, eds. Food service management. Cincinnati, Ohio: South-Western Pub, 1992.

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Guard, United States Coast. Food service sanitation manual: Food service training, sanitiation and safety. Washington, DC (2100 Second St., SW, Washington 20593-0001): U.S. Dept. of Transportation, U.S. Coast Guard, 1993.

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Kentucky. Kentucky's Food Service Establishment Act and State food service code. Frankfort, Ky: Cabinet for Human Resources, Dept. of Health Services, Division of Food and Sanitation, Food and Sanitation Branch, 1987.

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Hayter, Roy. Food and Drink Service. London: Macmillan Education UK, 1993. http://dx.doi.org/10.1007/978-1-349-80473-3.

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A, Cousins John, ed. Food and beverage service. 3rd ed. London: Hodder & Stoughton, 1990.

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Book chapters on the topic "Food service"

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Engelberger, Joseph F. "Fast Food Service." In Robotics in Service, 150–51. Dordrecht: Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-009-1099-7_11.

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Marriott, Norman G. "Food Service Sanitation." In Food Science Text Series, 63–65. New York, NY: Springer New York, 1999. http://dx.doi.org/10.1007/978-1-4612-1560-8_19.

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Conner, David S. "Institutional Food Service." In Encyclopedia of Food and Agricultural Ethics, 1–6. Dordrecht: Springer Netherlands, 2013. http://dx.doi.org/10.1007/978-94-007-6167-4_80-1.

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do Rosario, Vinicius Andre, and Karen Walton. "Hospital Food Service." In Handbook of Eating and Drinking, 1007–33. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-14504-0_74.

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Conner, David S. "Institutional Food Service." In Encyclopedia of Food and Agricultural Ethics, 1258–63. Dordrecht: Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-007-0929-4_80.

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do Rosario, Vinicius Andre, and Karen Walton. "Hospital Food Service." In Handbook of Eating and Drinking, 1–27. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-75388-1_74-1.

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Conner, David S. "Institutional Food Service." In Encyclopedia of Food and Agricultural Ethics, 1641–45. Dordrecht: Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_80.

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Crane and Dixon. "Retail Food Service." In The Shape of Space: Food Preparation Spaces, 69–89. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-1481-3_5.

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Hayter, Roy. "Drink service." In Food and Drink Service, 67–72. London: Macmillan Education UK, 1993. http://dx.doi.org/10.1007/978-1-349-80473-3_10.

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Hayter, Roy. "Wine service." In Food and Drink Service, 73–84. London: Macmillan Education UK, 1993. http://dx.doi.org/10.1007/978-1-349-80473-3_11.

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Conference papers on the topic "Food service"

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Triyuni, Ni Nyoman, Gundur Leo, and Dwi Suhartanto. "Online Food Delivery Service." In 2nd International Seminar of Science and Applied Technology (ISSAT 2021). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/aer.k.211106.108.

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Wang, Ying, and Li ying Yu. "Optimization model of refrigerated food transportation." In 2012 9th International Conference on Service Systems and Service Management (ICSSSM 2012). IEEE, 2012. http://dx.doi.org/10.1109/icsssm.2012.6252224.

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Wang, Dianhua, and Douxuan Huang. "Food Supply Chain Management under Conditions of Food Safety." In 2010 International Conference on Management and Service Science (MASS 2010). IEEE, 2010. http://dx.doi.org/10.1109/icmss.2010.5577267.

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Ding, Yu, QiLan Zhao, and Hongzhi Liu. "The Evaluation of Service Quality in Fast Food Industry." In 2007 International Conference on Service Systems and Service Management. IEEE, 2007. http://dx.doi.org/10.1109/icsssm.2007.4280303.

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Santasup, Chantich, and Kallayanee Tengpongsathon. "Consumer Purchased Behavior using Data Mining: A Case Study of Coffee Shop Service Business." In ASEAN Food Conference. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009998202630267.

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Leo, Gundur, Ratih Hurriyati, and Heny Hendrayati. "Online Food Delivery Service: The Role of e-Service Quality and Food Quality on Customer Loyalty." In 6th Global Conference on Business, Management, and Entrepreneurship (GCBME 2021). Paris, France: Atlantis Press, 2022. http://dx.doi.org/10.2991/aebmr.k.220701.049.

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Wang Xiaohuan, Li Hai, and Fan Zhi-ping. "Pricing strategy for perishable food considering consumer's fairness perception." In 2014 11th International Conference on Service Systems and Service Management (ICSSSM). IEEE, 2014. http://dx.doi.org/10.1109/icsssm.2014.6874114.

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Ma, Ruifang, and Xiyan Lv. "Study on collaborative service model of food supply chain." In 2014 11th International Conference on Service Systems and Service Management (ICSSSM). IEEE, 2014. http://dx.doi.org/10.1109/icsssm.2014.6943339.

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Cho, Hyeeun, Janggwan Im, and Daeyoung Kim. "A Metadata Service Architecture Providing Trusted Data to Global Food Service." In 2016 IEEE World Congress on Services (SERVICES). IEEE, 2016. http://dx.doi.org/10.1109/services.2016.39.

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Gong, Xiaodong, Chen Wei, Yushun Liu, and Qian Gong. "Design of a home-based food assistance service for the elderly." In 14th International Conference on Applied Human Factors and Ergonomics (AHFE 2023). AHFE International, 2023. http://dx.doi.org/10.54941/ahfe1003659.

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The urgent needs of food assistance for senior citizens increase rapidly. Elderly people are physically weak, especially those who are living alone, longliving, disabled and semi-disabled, and it is difficult for them to prepare nutritious meals on their own. Besides, since most of them suffer from chronic diseases and have special dietary requirements, the food provided to the general public is not suitable for them. It is becoming increasingly important to provide healthy eating assistance services for the elderly people at home. In this paper, users’ needs were inspected from the perspective of service design and an elderly-friendly meal service system was built for them. Firstly, we analyzed the existing elderly meal service model through desktop research. Secondly, we explored the problems of elderly users in the process of dining through semi-structured interviews in households and gain insight into their real needs. Then, we constructed an elderly-friendly meal service system. It solves various problems related to diets brought by aging (such as chronic disease management, lack of nutritional knowledge, etc.) by interactive designs, so that the elderly can receive meal assistance services based on their own health status, dietary preferences and other personalized needs.
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Reports on the topic "Food service"

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DEPARTMENT OF THE ARMY WASHINGTON DC. Medical Services: Veterinary/Medical Food Inspection and Laboratory Service. Fort Belvoir, VA: Defense Technical Information Center, November 1997. http://dx.doi.org/10.21236/ada403196.

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Pieper, Felicia, Stephanie Dross, Cris Meier, Natoshia M. Askelson, and Emily Adams. USDA Summer Food Service Program (SFSP). Iowa City, Iowa: University of Iowa Public Policy Center, 2019. http://dx.doi.org/10.17077/wfy9-79zy.

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Wauchope, Barbara, and Nena Stracuzzi. Challenges in serving rural American children through the Summer Food Service Program. University of New Hampshire Libraries, 2010. http://dx.doi.org/10.34051/p/2020.108.

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Edwards, Stefan, and Robert J. James. US Navy Ships Food Service Divisions: Modernizing Inventory Management. Fort Belvoir, VA: Defense Technical Information Center, May 2010. http://dx.doi.org/10.21236/ada529439.

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Barnes Jr, Robert L. Policies Governing Military Food Service Contracts Effect Soldier Readiness. Fort Belvoir, VA: Defense Technical Information Center, March 2011. http://dx.doi.org/10.21236/ada543417.

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Edwards, Stefan, and Robert J. James. U.S. Navy Ships Food Service Divisions: Modernizing Inventory Management. Fort Belvoir, VA: Defense Technical Information Center, June 2010. http://dx.doi.org/10.21236/ada524615.

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Hoskins, Clyde B. DoD Veterinary Service Activity Role in DoD Food Safety. Fort Belvoir, VA: Defense Technical Information Center, January 1998. http://dx.doi.org/10.21236/ada341461.

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Edwards, H. W., M. F. Kostrzewa, and G. P. Looby. Pollution prevention assessment for a manufacturer of food service equipment. Office of Scientific and Technical Information (OSTI), September 1995. http://dx.doi.org/10.2172/125054.

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Shaw, Carol, and Leon Klarman. The Acceptability of Food and Food Service at Fitzsimons Army Medical Center Under Military and Contract Operation. Fort Belvoir, VA: Defense Technical Information Center, September 1985. http://dx.doi.org/10.21236/ada171210.

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Toossi, Saied, and Jordan W. (Jordan William) Jones. food and nutrition assistance landscape. Washington, D.C.: Economic Research Service, U.S. Department of Agriculture,, June 2023. http://dx.doi.org/10.32747/2023.8054020.ers.

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The U.S. Department of Agriculture (USDA) administers 15 domestic food and nutrition assistance programs that affect the lives of millions of people and account for roughly two-thirds of USDA's annual budget. In response to the Coronavirus (COVID-19) pandemic, USDA launched additional temporary programs and implemented numerous policy changes that expanded the scope and coverage of existing programs. Together, these programs contributed to $183 billion in spending on food and nutrition assistance programs in fiscal year (FY) 2022 (October 1, 2021-September 30, 2022). This report uses preliminary data from USDA, Food and Nutrition Service (FNS) to examine program trends and policy changes in USDA's largest U.S. food and nutrition assistance programs through FY 2022. It also summarizes a recent USDA, Economic Research Service (ERS) report examining the prevalence of household food insecurity in the United States in 2021 and another USDA, ERS report examining changes in food choices in the USDA Foods program.
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