Log in

Relevant bibliographies by topics / Food service management / Dissertations / Theses

To see the other types of publications on this topic, follow the link: Food service management.

Dissertations / Theses on the topic 'Food service management'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 dissertations / theses for your research on the topic 'Food service management.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse dissertations / theses on a wide variety of disciplines and organise your bibliography correctly.

1

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

2

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/.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

3

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

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

4

Qui, Li. "Morder-Client Food Service." CSUSB ScholarWorks, 2004. https://scholarworks.lib.csusb.edu/etd-project/2772.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

5

Edwards, Stefan James Robert J. "U.S. Navy ships food service divisions moderning inventory management /." Monterey, California : Naval Postgraduate School, 2010. http://edocs.nps.edu/npspubs/scholarly/MBAPR/2010/Jun/10Jun%5FEdwards%5FMBA.pdf.

Full text

Abstract:

"Submitted in partial fulfillment of the requirements for the degree of Master of Business Administration from the Naval Postgraduate School, June 2010."
Advisor(s): Yoho, Keenan D. ; Brinkley, Douglas E. "June 2010." "MBA Professional report"--Cover. Description based on title screen as viewed on July 14, 2010. Author(s) subject terms: Inventory management, records keeper, stores onload process. Includes bibliographical references (p. 59). Also available in print.

APA, Harvard, Vancouver, ISO, and other styles

6

Garza, Octavio Armando. "Food service establishment wastewater characterization and management practice evaluation." Texas A&M University, 2004. http://hdl.handle.net/1969.1/3220.

Full text

Abstract:

Food service establishments that use onsite wastewater treatment systems are experiencing hydraulic and organic overloading of pretreatment systems and/or drain fields. Design guidelines for these systems are typically provided in State regulations and based on residential hydraulic applications. For the purposes of this research, hydraulic loading indicates the daily flow of water directed to the wastewater system. Organic loading refers to the composition of the wastewater as quantified by five-day biochemical oxygen demand (BOD5), total fats, oils and greases (FOG), and total suspended solids (TSS). The first part of this study included an analysis of the central tendencies of analytical data of four wastewater parameters from 28 restaurants representing a broad spectrum of restaurant types. Field sampling consisted of two sets of grab samples collected from each restaurant for six consecutive days at approximately the same time each day. These sets were collected approximately two weeks apart. The numerical data included BOD5, FOG, and TSS. The fourth parameter evaluated was daily flow. Data exploration and statistical analyses of the numerical data from the 28 restaurants was performed with the standard gamma probability distribution model in ExcelTM and used to determine inferences of the analytical data. The analysis shows higher hydraulic and organic values for restaurant wastewater than residential wastewater. The second part of the study included a statistical analysis of restaurant management practices and primary cuisine types and their influence on BOD5, FOG, TSS, and daily flow to determine if management practices and/or cuisine types may be influencing wastewater composition and flow. A self-reporting survey was utilized to collect management practice and cuisine type information. Survey response information and analytical data were entered into an ExcelTM spreadsheet and subsequently incorporated into SASTM statistical software for statistical analysis. Analysis indicated that the number of seats in a restaurant, use of self-serve salad bars, and primary cuisine types are statistically significant indicators of wastewater characteristics.

APA, Harvard, Vancouver, ISO, and other styles

7

Edwards, Stefan, and Robert J. James. "U.S. Navy ships food service divisions: moderning inventory management." Monterey, California. Naval Postgraduate School, 2010. http://hdl.handle.net/10945/10520.

Full text

Abstract:

MBA Professional Report
The Navy's current inventory management procedures for receipt, inventory, stowage, and issue of provisions onboard ships have remained relatively unchanged for decades. Culinary Specialists are utilizing an antiquated and unreliable inventory management program (the Food Management System-FSM) developed in the 1990s, relying on hand written receipts, and inventory and issue procedures to manage provisions across the Fleet. As a result of current practices, ships are experiencing an unusually high rate of inspection failures, and poor inventory validities. Applying a strategic supply chain management approach, current procedures from receipt to issue of provisions will be described, including collecting and analyzing qualitative and quantitative data. Conclusions and recommendations will be offered on ways to substantially improve the overall process, e.g., improve inventory validities, reduce manhours and improve the quality of life for Culinary Specialists

APA, Harvard, Vancouver, ISO, and other styles

8

Arroyo, Jill. "Job safety applying critical incident techniques to job safety for residential restaurant operations /." Menomonie, WI : University of Wisconsin--Stout, 2006. http://www.uwstout.edu/lib/thesis/2006/2006arroyoj.pdf.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Sneed, Phyllis Jean. "Work experience as evidence of competency in credentialing dietary managers /." The Ohio State University, 1985. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487260135354435.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

11

Stern, Darrin. "The World University Games, Buffalo '93 : the complete food service perspective /." Online version of thesis, 1994. http://hdl.handle.net/1850/11856.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Billi, Roberto <1991&gt. "Revenue Management in Food Service industry. The case of AirFood Italy." Master's Degree Thesis, Università Ca' Foscari Venezia, 2020. http://hdl.handle.net/10579/16438.

Full text

Abstract:

This dissertation would aim to explore revenue management under strategic management view in food service industry. Food service industry is characterised by high competition and rapidly changing trends. However, the large amount of small companies and lack of managerial skills make controlling practices rather rough and inefficient due to difficulty of gathering precise information. Controlling in food service has been historically cost driven; thus, practices are mainly focused on cost accounting. Revenue management tries to switch internal view of controlling toward an external view as analysis are market based. Revenue management would drive managers to handle the increasing competition through a market-oriented view; moreover, it would be used by either small and large companies as analysis are based on available information and comparison with peers and leaders' best practices.

APA, Harvard, Vancouver, ISO, and other styles

13

Quin, Lei. "Impact of kitchen equipment and workplace layout on labor productivity in university campus foodservice operation /." This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-06112009-063514/.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

許潤詒 and Yun-yee Encon Hui. "Strategic development of inflight catering in the Asia Pacific." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1997. http://hub.hku.hk/bib/B31267956.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

Miller, Olivia Patrice Chanté. "Human Capital Strategies of Leaders in the Food Service Industry." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/3903.

Full text

Abstract:

High voluntary employee turnover in the food service industry often exceeds 60%. Some food service leaders lack strategies to motivate employees to stay with the organization. High voluntary employee turnover negatively affects organizational profitability due to increased employee replacement costs and reduced organizational productivity. The purpose of this multiple case study was to explore the human capital strategies successful food service leaders use to reduce voluntary employee turnover intentions. The target population consisted of 4 managers of 4 different casual dining restaurants in Winston-Salem, NC who successfully used human capital strategies to reduce voluntary employee turnover intentions. The conceptual frameworks of this study were Herzberg's two-factor theory and G. S. Becker's human capital theory. Data were collected through semi-structured in-person interviews, employee handbooks, manager reference guides, exit interviews, and turnover trend reports. Transcript review and member checking strengthened the credibility and trustworthiness of this study. An inductive analysis of the data lead to the emergence of 4 themes, identified as positive work relationships with employees, employee motivation, employee incentives, and employee selection. Social implications include providing organizational leaders with a better understanding of human capital strategies to reduce voluntary employee turnover intentions. Additionally, the findings from this study may contribute to social change through improved organizational profitability which could increase competitive advantage and economic sustainability in the United States.

APA, Harvard, Vancouver, ISO, and other styles

16

Haynie, Celinda V. "A survey of cash management practices in the food service and lodging industry." Thesis, Virginia Polytechnic Institute and State University, 1986. http://hdl.handle.net/10919/94463.

Full text

Abstract:

A descriptive survey was sent to 434 food service and lodging companies May, June, and August of 1983. The objective of this survey was to investigate and assess current cash management practices. A response rate of 21.89% was received. After the surveys were returned, results were analyzed in two ways: by frequency distribution tables and hypotheses testing. The frequency distribution tables described the results of the data. Hypotheses testing described the relationship between the independent variables, which are; the percent of assets held as cash, dollar value of net corporate assets, and level of revenue, and the dependent variables, which are prescriptive cash management techniques. Survey results concluded that the larger the firm, as measured by asset base and level of revenue, the more sophisticated its cash management practices. Larger firms, as measured by asset base and level of revenue, more often follow prescriptive cash management practices than smaller firms. Based on the conclusions of the Survey of Cash Management, it is recommended that small firms follow theoretical cash management practices.
M.S.

APA, Harvard, Vancouver, ISO, and other styles

17

Chong, Yukyeong. "Evaluation of TQM performance and organizational management effectiveness for foodservice and clinical nutrition service management in hospital settings /." free to MU campus, to others for purchase, 1998. http://wwwlib.umi.com/cr/mo/fullcit?p9904838.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Wilkinson, Richard F. "Hospitality management student work aspect preferences and reinforcers in the quick service restaurant industry /." free to MU campus, to others for purchase, 1997. http://wwwlib.umi.com/cr/mo/fullcit?p9841193.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Crocker, Marylynne. "An evaluation to determine if there is a communication gap between Campus Auxiliary Services and their student customers /." Online version of thesis, 1993. http://hdl.handle.net/1850/11787.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

Ho, Lai-chu, and 何麗珠. "Waste management in in-flight catering service industry." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2000. http://hub.hku.hk/bib/B42575394.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

Samkange, Faith. "The implementation and utilization of information and communication technologies in hotel food service management:." Thesis, University of Derby, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.506691.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

Voigt, Rianne Ruth. "Model vir ervaringsleer in voedseldiensbestuur." Thesis, Cape Technikon, 1999. http://hdl.handle.net/20.500.11838/1887.

Full text

Abstract:

Thesis (MTech(Teacher Education))--Cape Technikon, Cape Town, 1999
The food service management industry is aware of the importance of an effective experiential learning programme. The technikons try to meet the demands of the food service management industry through involvement of mentors and students. This study undertakes to examine/investigate the deficiencies and problems concerning the experiential learning components of the food service management course, as it is evident that this forms an integral part of the food service management diploma. Although the food service managers is aware of the experiential learning programme, no formal information such as: an employers'/mentors' manual; orientation of other procedures of the technikons or industry; comprehensive evaluating procedures; coordinators' visits and debriefing procedures, is explained or sent to the industry or student. The researcher's involvement with experiential learning and specifically the administration of the experiential learning programme, led to the hypothesis that there is a need for a formal structured experiential learning programme to clear up the confusion and uncertainty regarding the involvement of the student and employer/mentor. As starting point a situation analysis was done to compare the South African perspectives of experiential learning. This information was gathered to place the food service management experiential learning programme in perspective for technikons, students and the food service management industry. The second section deals with a comparative study of the international procedure of experiential learning as currently done in the United States of America (USA), the United Kingdom (UK) and South Africa (SA). What follows next is a comparative study, testing the literature against the reality, as it is experienced in tertiary institutions in the USA, UK and SA. Details of this are expounded in chapter 40f this study. Findings are reported and recommendations regarding the application of an . efficient, productive, structured experiential leaming programme for the course: Food Service Management, are noted in chapter 5. In the last section an explanation is given of the following proposed manuals: • Tutorial Manual • Student Manual • Employer/Mentor Manual • Coordinator Manual during student visits • Debriefing Manual These proposed manuals should be used to satisfy the needs of all involved: employers, technikons and students.

APA, Harvard, Vancouver, ISO, and other styles

23

Frederiksen, James. "Quality service in a large metropolitan healthcare facility's cafeteria : a comparison of customer perceptions and management perceptions as measured by SERVQUAL /." Online version of thesis, 1995. http://hdl.handle.net/1850/12018.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Reid, Robert D. "An assessment of the relationship between unit managers' attitudes and practices and the employment status of older workers in the foodservice industry." Diss., Virginia Polytechnic Institute and State University, 1985. http://hdl.handle.net/10919/76482.

Full text

Abstract:

The purpose of this study was to: (1) describe the relationship between unit managers' attitudes and practices and the employment status of older workers in a segment of the foodservice industry; and (2) derive implications about the educational and training interventions necessary to facilitate the increased labor force participation of older workers in the industry. Demographic trends influenced the development of this study. The foodservice industry’s heavy reliance on younger workers and reports of potential labor shortages were reasons the study was undertaken. The population consisted of the membership of the National Restaurant Association. From this group a stratified random sample of 480 foodservice units was selected. Data were collected via questionnaires sent to the identified unit managers. The results indicated positive relationships between the employment of older workers and the following variables: establishment of a formal training program; the use of self-paced training methods; and the availability of employment alternatives. Older workers were most frequently employed in the institutional segment of the foodservice industry and in units in which a larger percentage of older managers were employed. Educational and training interventions which would facilitate the employment of older workers were presented. These included: training for managers; training programs for older workers; and employment alternatives.
Ed. D.

APA, Harvard, Vancouver, ISO, and other styles

25

Yoon, Eunju. "Food defense management plan implementation intention : an application of protection motivation theory." Diss., Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/439.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Qin, Lei. "Impact of kitchen equipment and workplace layout on labor productivity in university campus foodservice operation." Thesis, Virginia Tech, 1994. http://hdl.handle.net/10919/43163.

Full text

Abstract:

Campus foodservice has experienced drastic changes over the twentieth century. Its cafeteria style service has some major advantages in catering the needs of the clientele: speed of service, convenience in food selection, and range of price, and so forth. As enrollments in colleges and universities have been continuously increasing during the past few years, campus foodservice operation is gaining its importance in the foodservice industry. Additionally, it serves as a part of the marketing mix with an appeal to increasing number of students. The campus foodservice administrators are facing increased pressure of cost containment. Therefore, how to improve operational efficiency and productivity has been a major concern among foodservice managers. However, this is difficult to achieve due to the numerous variables likely to influence productivity with interrelating factors, such as policy and standard, employee and management skills, efficiency of facility layout, and so forth. There is a lack of published reports that single out these variables and provide in-depth analysis as to their impact on productivity. Efficiency of kitchen equipment and workplace layout has been identified as a variable that influences labor productivity. It is the objective of this study to utilize the variables inherent in meal production of campus foodservice operations to assess the efficiency of kitchen equipment and workplace layout and determine their impact on with labor productivity. Case studies were conducted in Owens Food Court, Shultz and Dietrick Dining Halls on the campus of Virginia Polytechnic Institute & State University. Work flow analysis and process time analysis of kitchen employees was utilized to collect data in describing work flow and utilization of labor time in meal production among the dining facilities. Ten entree items were purposively sampled from each dining facility. The Product Process Gross Charts, often used in industrial engineering, were used as a major data collecting tool. A total of 150 charts, which included Move Charts, Distance Charts, Travel Charts, Description of By-pass, and Worker Process Time Charts, were utilized extensively for data collection and interpretation. The differences in work flow variables and utilization of labor time variables among the dining facilities were studied. An analysis of the influence of work flow variables on the utilization of labor time was conducted. In addition, the differences in the functioning of work flow variables in affecting utilization of labor time among the dining facilities were also analyzed. The results showed significant differences in absolute travel distance and percentage of time spent walking and (or) for delays among three dining facilities. Further more, collapsed information indicated that absolute travel distance was positively related with percentage of time spent walking and (or) for delays; and that percentage of backward movement was also positively related with percentage of time spent walking and (or) for delays. Based on the findings, it is recommended by the researcher that a smooth work flow should be achieved in kitchen design, and some major equipment and workplace should be located within the direct line of flow. Equipment and workplace should be organized into different "functional clusters". It is also recommended that further research would be useful in identifying additional variables which would account for a great percentage of variance in the utilization of labor time.
Master of Science

APA, Harvard, Vancouver, ISO, and other styles

27

West, Joseph John. "Strategy, environmental scanning, and their effect upon performance: an exploratory study of the food service industry." Diss., Virginia Polytechnic Institute and State University, 1988. http://hdl.handle.net/10919/54458.

Full text

Abstract:

The major purpose of this study was to examine the relationship of strategy and environmental scanning to performance. Porter’s (1980) strategic typology was utilized to classify foodservice firms by strategic orientation; and, an analysis of variance was performed to determine the differences in their performance. Environmental scanning engaged in by the firms was measured utilizing a modified multimethod - multitrait scale developed by Hambrick (1979). A final analysis conducted in this study was the comparison of environmental sectors scanned by high and low performing firms of each strategic group to determine their relationship with the performance variables. The three performance variables used in this study were: (a) Return on Sales, (b) Return on Assets, and (c) Growth in Unit Sales. All foodservice firms surveyed were either independent corporations or strategic business units of larger corporations whose major source of revenue was the foodservice industry. The study was nationwide with 18 national, 32 regional, and 15 local foodservice companies participating. The data was collected from fiscal year 1982 through fiscal year 1986 from both private and public sources. Strategy and environmental scanning were found to have substantial influence on both Return on Sales and Return on Assets. High performing firms in both differentiation and low cost strategies were found to engage in significantly greater amounts of environmental scanning than low performing firms in those two strategic groups. Focus strategy underperformed all other strategic groups in all performance measures.
Ph. D.

APA, Harvard, Vancouver, ISO, and other styles

28

Jackson, Linda. "Food safety management and associated food handler behaviours in a prominent South African entertainment facility." Thesis, [Bloemfontein?] : Central University of Technology, Free State, 2011. http://hdl.handle.net/11462/143.

Full text

Abstract:

Thesis (M. Tech. Environmental health) -- Central University of technology, Free State, 2011
Millions of people in South Africa eat out every day, utilising the food service sector. Although the lack of an effective reporting system makes it difficult to know how many of these people suffer from food-borne illness, statistics from the developed countries show that this number may be significant. There is, therefore, the need to ensure that the food service sector, which encompasses fast food outlets, hotels and similar accommodation outlets offering food and beverage services, restaurants, caterers, etc., implement effective food safety management systems. Internationally, the trend has been that food safety management systems should be based on the internationally accepted Hazard Analysis Critical Control Point (HACCP) principles. In South Africa, the implementation of HACCP as a food safety management system has been driven by international trade requirements where foods are exported to countries such as the European Union or the United States of America. A national regulation requiring HACCP implementation was promulgated in 2003, but compliance is not yet required for the food service sector. Currently, neither of the above mentioned factors put adequate pressure on the food service sector to implement formal food safety management systems. However, increasing international tourism and the hosting of international sporting events has brought this sector under scrutiny. Food handlers have been implicated in many outbreaks of food-borne illness and much research has been done to investigate causal factors in this regard. Food handler training has been proposed as a strategy to improve food safety practices. However, research has shown that the traditional provision of food safety and food hygiene knowledge does not equate to improved food safety behaviours. Some authors postulate that the organisational context, created largely by the management of an organisation, is of greater significance than training. Less research is available on these management factors – defined as the situational factors when discussing organisational culture, or defined as enabling and reinforcing factors when discussing food handler behaviour. This study commenced with the hypothesis that food handlers are not able to implement the correct food safety behaviours in the absence of sufficient management support. This support would require appropriate policies regarding food safety, the provision of training and infrastructure and enforcing the correct behaviours by line management, as a minimum. The aim of this study was to investigate and assess the role of line management in relation to food safety at a prominent South African entertainment facility. In order to achieve this, the following objectives were defined for the study: to conduct a qualitative assessment of the role of management in food safety, to assess the role of management in the provision of food safety training and to assess the role of management in the provision of a basic hygiene infrastructure at the study site in order to allow food handlers to carry out the correct behaviours. The objective of conducting a qualitative study of management practices, policies and resource provision with respect to food safety revealed that there was no formal evidence of management commitment to food safety other than the recent provision of food handler training. The findings also indicated a lack of a formal management system for food safety at the study site. In the exploratory survey of food safety training and knowledge, results showed that only 60 % of staff in the survey had received training. This indicates that at the time of the survey, the study site did not fully comply with the minimum legal requirements for food handler training. The results of the employee survey further indicated that employees were aware of the importance of hand washing although it was not possible to determine whether this knowledge was as a result of the training intervention or prior knowledge. Many of the supervisors were not yet trained in food safety and the impact of the food safety training intervention on related behaviours at the site will require further in-depth assessment. Upon investigating the food hygiene infrastructure provided at the study site to allow food handlers to carry out the correct behaviours, findings indicated that although the personnel hygiene programme addressed most of best practice requirements in design, the implementation of the hand washing requirements was not aligned with accepted norms due to the lack of sufficient hand wash basins. The provision of facilities such as sufficient and conveniently located hand wash basins is a management function and findings suggest that, as a priority, management should ensure that they are not contributing to the lack of implementation of the correct food safety behaviours of food handlers as a result of failing to provide the necessary resources. The results of this study should be of value in the food service sector, specifically hotel kitchens, as a guideline to ensure that management plays an effective role in facilitating food safety management systems. A robust food safety and food hygiene training programme for all levels of the organisation is essential in ensuring adequate knowledge of food safety hazards and correct practices. Training should be supported by daily supervision of food safety controls, management commitment and a work environment that supports the implementation of the correct behaviours. Literature has shown that undesirable practices are often deeply rooted in kitchen culture. It has further been commented that culture changes require a top-down approach which usually involves working with the leadership of the organisation. Important policies and procedures generally originate from the management tiers and will always require the concurrence of management in providing resources, altering priorities or otherwise changing how things are done in the organisation. The results of this study are invaluable in highlighting areas in an organisation that could be targeted to change the kitchen culture. Such changes are primarily the responsibility of management. Ultimately, this study endeavours to contribute to the body of knowledge pointing to the role of social-behavioural aspects in ensuring food safety and thereby consumer well-being.

APA, Harvard, Vancouver, ISO, and other styles

29

Beyerlein, Fred M. "The effects of diagnosis related groups (DRGs) on hospital nutrition services in Arizona." Thesis, The University of Arizona, 1988. http://hdl.handle.net/10150/276655.

Full text

Abstract:

A mail questionnaire surveyed Arizona hospital dietary departments to reveal the most frequently initiated changes in dietary practice since the implementation of Diagnostic Related Groups (DRGs). The most frequently initiated change was remodeling the service/cafeteria areas to increase consumer appeal and subsequent sales. Fee-for-service nutrition was the tenth most frequently initiated change. Non-subsidized employee feeding was the second least frequently initiated change since DRGs. Hospital size was found to correlate significantly (alpha ≥ 05) with innovative management, development of DRG avenues of recovery, purchase of computers, development of clearly defined treatment plans, utilization of time studies and staffing, and the implementation of corporate wellness programs. Only a few hospitals have determined costs for DRG dietary treatments, or know standard length of stay for each DRG. The number of dietitians documenting services and patient outcome must increase or their cost effectiveness may never be known.

APA, Harvard, Vancouver, ISO, and other styles

30

Heim, Gregory R. "Management of technology and quality in electronic consumer service operations : applications to electric food retailing /." Diss., ON-CAMPUS Access For University of Minnesota, Twin Cities Click on "Connect to Digital Dissertations", 2000. http://www.lib.umn.edu/articles/proquest.phtml.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

Antonsson, Henrik, Lukas Engström, and Vytautas Verbus. "Innovation within Fast Food Restaurants : The role of the local restaurant management." Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Företagsekonomi, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-15527.

Full text

Abstract:

Background: Innovation is an important aspect of business today. It is important for companies to be innovative in order to stay competitive with their competitors. During the last couple of decades, technology has become more and more common both in our daily life, as well as in businesses. This has lead to an increase in technology implementation, especially within the service industry, where customers now can use self-service technologies in order to receive the service on their own. However, a lack of self-service technologies was discovered within the fast food industry. Since these types of innovations increased the service efficiency and decreased the waiting-time for customers, the authors believed that this would be very interesting for local managers within the fast food industry. Therefore, the authors began to investigate how much power local management has over these types of new innovations. Purpose: The purpose of this thesis is to explore how local management affects the innovation process, within fast food restaurant chains. Method: By conducting a cross-case study with the two fast food companies Subway and Max, the authors interviewed local fast food managers in order to explore the effect local management have on the innovation process. These two cases were selected since Subway fully consists of franchisees, while Max is almost completely company owned. Therefore, the two most common organizational structures within the fast food industry are included which will provide a more fair view of the industry. Conclusion: The effect of the innovation process has a positive relationship with the amount of power distributed to the local management. However, these areas differ depending on the organizational structure, with franchisees achieving their highest amount of power within medium-sized innovations and managers in company-owned outlets maintain their highest amount of power within minor innovations. Even though the overall communication was perceived as satisfying and efficient, large opportunities for improvements occur. By implementing more horizontal communication within the local management, it is in the belief of the authors that the entire internal communication will benefit. Especially this would benefit the franchise system where an increased local communication and collaboration would lead to more efficient communication throughout the entire organization.

APA, Harvard, Vancouver, ISO, and other styles

32

Sarver, Anna Naegle. "The effect of religiosity and spirituality on transformational leadership characteristics of hospital food and nutrition managers /." Diss., CLICK HERE for online access, 2005. http://contentdm.lib.byu.edu/ETD/image/etd700.pdf.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

Rowoth, Jeffrey N. "Identification of patterns and characteristics in dealing with private, public, and corporate philanthropic agencies which support hotel, food, and travel related programs /." Online version of thesis, 1992. http://hdl.handle.net/1850/10864.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Espinoza, Amy, Estefania Rojas, Jose Rojas, and Carlos Raymundo. "Methodology for reducing staff turnover in service companies based on employer branding and talent management." Springer Science and Business Media Deutschland GmbH, 2019. http://hdl.handle.net/10757/656352.

Full text

Abstract:

El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado.
The turnover rate of personnel in companies in the service sector is approximately 10%. In Peru, this figure is above 15%, which generates high cost overruns for organizations. Companies with the highest turnover are the service companies, and the operational staff is regarded the key factor of these organizations. Previous research has been carried out on this issue, and the solutions are models with the objective of retaining employees, using Employer Branding, Endomarketing, and Talent Management techniques. However, for this study, a model based on the combination of these techniques was designed and applied. Thus, it is intended that the model managed to meet the concerns raised and to reduce costs in companies. The model was applied in a company in the fast food sector, aiming the frontline/operational personnel of the organization. The results showed that an agile recruitment process and development of personnel training significantly reduces high rates of personnel turnover and the costs presented by this. Additionally, it is proven that the leadership of store managers plays an important role in increasing employee satisfaction and commitment within the organization.

APA, Harvard, Vancouver, ISO, and other styles

35

Ross, Melanie Samatra. "A description of the occupational safety of large-scale food service units in the Metropole region under the management of the Provincial Administration Western Cape." Thesis, University of the Western Cape, 2006. http://etd.uwc.ac.za/index.php?module=etd&action=viewtitle&id=init_1565_1180439603.

Full text

Abstract:

In order to provide a safer work environment for food services staff in large-scale food service units, an investigation into what kind of occupational accidents most commonly occur and to determine the most common resources which is required. In this mini-thesis a description of the occupational safety in kitchens of hospitals located in the Metropole Region of the Western Cape under the management of the Provincial Administration Western Cape is attempted.

APA, Harvard, Vancouver, ISO, and other styles

36

Mawson, Elizabeth Margaret Hargreave. "An analysis of organisational buyer behaviour in the UK food service industry : case studies in the chain restaurant sector." Thesis, Imperial College London, 1996. http://hdl.handle.net/10044/1/8554.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Jones, Lynne Marie. "An exploratory study of perception of meal and service quality/in the Title III C congregate meals program: a comparison between management and participants." Thesis, Virginia Polytechnic Institute and State University, 1985. http://hdl.handle.net/10919/76438.

Full text

Abstract:

Little attention has been paid in the literature to participant perception of, and attitudes toward, program and service quality in the congregate meals program. Based upon the scarcity of knowledge in this area, managers and participants in the Title III C meals program in Montgomery County, Maryland were surveyed to explore how differences in perception of program and service quality affect participant acceptance and evaluation of the program. A nutrition monitoring instrument was designed for managers at 14 meal sites to assess major components of the food service operation. A survey addressing participant perception of meal quality, meal acceptance, program administration and management, and food service personnel was designed and administered to 264 participants. The two surveys contained 17 identical or similar questions to identify any perceptual differences. Several social variables such as age, educational level, sex, marital status, living arrangement and acquisition of information about the program were found to significantly influence participant response to certain questions. Significant differences in perception between managers and participants were found in response to questions regarding availability of nutrition education lessons, need for therapeutic diets, adequacy of program transportation, temperatures at which food was served, and the degree to which substitutions were made for posted menu items. The results of this research will be used to make suggestions for program planning and evaluation, as well as to aid in continuous quality assurance.
Master of Science

APA, Harvard, Vancouver, ISO, and other styles

38

Lau, Kit-ling Rossana, and 劉潔齡. "Strategy for information management in the airline catering business." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1995. http://hub.hku.hk/bib/B31266605.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Sahba, Afsaneh. "Assessment of Computer Uses in Texas University and College Foodservice." Thesis, University of North Texas, 1988. https://digital.library.unt.edu/ark:/67531/metadc500426/.

Full text

Abstract:

The purposes of this study were. to identify current uses of computers by university foodservice operations and to determine if there.are any differences in computer use among university foodservice operations. The twelve university foodservice directors who responded to the research questionnaire varied significantly in their computer usage and computer characteristics. Institutions serving more than 1,000 meals per day represented 91% of the sample using computers. Chi Square analysis found a significant use of menu-costing programs. The computers were used more than six hours a day by 75% of the sample. The.problems relating to hardware and software selection indicate a lack of assessment of operational needs for foodservice operations. Guidelines to assist foodservice directors in computerization are needed.

APA, Harvard, Vancouver, ISO, and other styles

40

Parks, Clare A. "Improving building function : an analysis of design management processes and operational planning in the development of hospital food service systems." Thesis, Robert Gordon University, 2000. http://hdl.handle.net/10059/597.

Full text

Abstract:

The complexity of future societies will be reflected not only in the buildings that are created but also in the processes that evolve such buildings. Within the construction industry, and specifically in relation to large, complex multi-user buildings, operational planning and design processes will assume greater importance than ever before. Given that increasing complexity is likely to lead to increasing specialism and differentiation amongst the main contributing parties in a construction procurement project, it is also likely that there will be more disruption of the communication and organisation processes central to project procurement. These effects will be transmitted through the procurement process and manifest themselves in various ways in the final product. The most important of these will be the damaging effect which they will have on building function, where function determines the buildings' ability to serve as a facilitator of intended user group activities. Research has been undertaken to rationalise building design, operational planning and building function in the construction procurement process. Maintaining unity between the different parties responsible for building design and operational planning decisions is hypothesised as the key factor in evolving successful project procurement outcomes in terms of building function. Research into hospital food service building procurement processes has demonstrated that when building design and operational planning processes are not developed in concordance with one another, then deficiencies in the functioning of the food service system resulted. Seventeen design/operation mis-match outcome deficiencies were identified across three hospital construction projects. On further analysis of these project outcome deficiencies, it was apparent that the majority were due to problems that had arisen because design team members and user specialists had been unable to relate different aspects of system functioning adequately. In particular, there appeared to be an inability to incorporate effectively the catering technological and associated service aspects into the design solution, i.e. the elements that were not purely architectural. Some of these functional relationship problems were relatively simple and did not require significant design or user expertise. The most problematic deficiencies emerged when different components of the food service system (central production unit, distribution system and ward service) were not effectively integrated. Proposals are made for a planning framework which will maintain greater congruence between building design, operational planning and building function during the procurement process by allowing project contributors to assess the impact of different building design and operational planning decisions on the human/building interface. The planning framework focuses decision making around a set of critical relationships identified between the components of the building solution, so that any potential divergence caused by environmental pressures can be offset by corrective action using the critical relationships as the parameters upon which successful function must be based. This approach is a pre-requisite for the future construction procurement process in order to improve building function, particularly for complex, multi-user buildings.

APA, Harvard, Vancouver, ISO, and other styles

41

Guimarães, Mafalda Maria Lobo Machado de Mesquita. "An internal analysis of Amorim Turismo’s operations regarding food and beverage with a focus on operational efficiency and quality of service." Master's thesis, NSBE - UNL, 2014. http://hdl.handle.net/10362/11779.

Full text

Abstract:

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics
This Work Project has the objective of performing an internal analysis of the operations undertaken at Amorim Turismo’s restaurants in their three hotels in Portugal. A more in depth analysis can be made through the study and improvement of its operational efficiency and quality of service utilizing methodologies such as ABC Classification, inventory management, facility layout optimization, demand forecast and RFM model. Various recommendations are suggested as part of an improvement plan for a better performance of the company.

APA, Harvard, Vancouver, ISO, and other styles

42

Lieux, Elizabeth McKinney. "The effect of teaching method on student's knowledge of quantity food production and service, course evaluations, and propensity for participative management." Diss., This resource online, 1996. http://scholar.lib.vt.edu/theses/available/etd-06062008-152010/.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

Retzer, Barbara J. "EFFECT OF NEW SODIUM REGULATIONS ON NATIONAL SCHOOL LUNCH PROGRAM MEAL CONSUMPTION OF MIDDLE SCHOOL STUDENTS IN A NORTHEASTERN OHIO SCHOOL DISTRICT." Kent State University / OhioLINK, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=kent1428788827.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

Malo, Suzanne M. "Association for Retarded Citizen's deliworks cafeteria /." Online version of thesis, 1990. http://hdl.handle.net/1850/11195.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Zvenyika, Faustino. "The knowledge, attitudes and practices, and compliance regarding the basic prerequisite programmes (PRPS) of food safety management systems of food service workers in boarding schools and restaurants in Masvingo province, Zimbabwe." University of the Western Cape, 2017. http://hdl.handle.net/11394/5838.

Full text

Abstract:

Magister Public Health - MPH (Public Health)
Introduction: Poor Knowledge, Attitudes and Practices (KAP) and lack of compliance with the basic prerequisite programmes (PRPs) of food safety management systems (FSMS) is a major challenge that affects safe food production throughout the world. The problem is more rampant in Africa where foodborne disease outbreaks are common. In Zimbabwe the impact of KAP and compliance on food safety management in schools and restaurants is not well described.

APA, Harvard, Vancouver, ISO, and other styles

46

Kakar, Seena Gill. "Nutrition on wheels business plan: A strategic analysis." CSUSB ScholarWorks, 2006. https://scholarworks.lib.csusb.edu/etd-project/3047.

Full text

Abstract:

Describes the business plan for an entrepreneurial venture called Nutrition on Wheels, which will be the first locally owned and operated gourmet diet food delivery service in the Coachella Valley of California. The service will provide customized meals to fit the specific dietary needs of its customers. Covers the essential components of the business plan for Nutrition on Wheels including industry analysis, market potential, marketing plans, organization and operational plans, strategic management and a financial plan.

APA, Harvard, Vancouver, ISO, and other styles

47

Jeon, Jiyeon. "Examining How Wi-Fi Affects Customers Loyalty at Different Restaurants: An Examination from South Korea." FIU Digital Commons, 2015. http://digitalcommons.fiu.edu/etd/2218.

Full text

Abstract:

The main research objective of this study was to determine whether Wi-Fi affects customer's loyalty and how its impact differs depending on the type of restaurants: coffee shops, fast food restaurants, and casual dining restaurants. For the study I designed a primary field survey to collect data and performed multiple linear regression analysis to test the study hypotheses. Findings show that Wi-Fi service factors turned out to be significant for all types of restaurants for both attitudinal and behavioral loyalty. Wi-Fi service factors were more important for coffee shop loyalty than fast-food restaurants or casual dining restaurants. However, not all of the Wi-Fi usage factors were significant consistently. Furthermore, Wi-Fi service factors were much more important for coffee shop loyalty than fast food restaurants or casual dining restaurants. Findings are expected to assist hospitality marketers to utilize Wi-Fi service as a point of service towards their customers.

APA, Harvard, Vancouver, ISO, and other styles

48

Pinto, Erica S. "The information needs of finance executives in the hospitality industry." Thesis, Virginia Polytechnic Institute and State University, 1986. http://hdl.handle.net/10919/101317.

Full text

Abstract:

This exploratory and descriptive study examined the information needs, sources and uses of Chief Financial Officers in the Hospitality Industry, for strategic capital investment decision making. The amount of environmental scanning currently being conducted for use in the strategic capital investment decision making process was also investigated. A survey questionnaire was used to gather information from 200 Chief Financial Officers. 46 questionnaires were returned, resulting in a response rate of 23.00%. Content analysis and statistical analysis were used to analyze the the data collected. Content analysis of publications cited was used to identify which areas of the environment were emphasized as most important to Chief Financial Officers for strategic capital investment decision making. The economic sector clearly dominated the literature, though there does appear to be a need for more adequate information concerning all segments of the external environment (Social, Technological, Political, and Economic). Finance executives were found to rely much more on external documentary sources of strategic information, than on internal or personal sources. Newspapers and trade journals were perceived to be the most important sources of external strategic information, and were also the most frequently cited sources. Based on the results of the statistical analysis conducted, there is a relationship between the size and complexity of an organization, and the amount of information needed by decision makers in the organization. In organizations without an environmental scanning function, it was found that the marketing and research & development functions were more involved in environmental scanning; and in organizations with neither an environmental scanning nor a research & development function, the accounting function was more involved in environmental scanning.
M.S.

APA, Harvard, Vancouver, ISO, and other styles

49

Southerland, Mary Goodman. "Comparison of the implementation of a high school hospitality and tourism program and the food service employment needs in Washington County, Tennessee." [Johnson City, Tenn. : East Tennessee State University], 2003. https://dc.etsu.edu/etd/770.

Full text

Abstract:

Thesis (M.S.)--East Tennessee State University, 2003.
Title from electronic submission form. ETSU ETD database URN: etd-0404103-083420. Includes bibliographical references. Also available via Internet at the UMI web site.

APA, Harvard, Vancouver, ISO, and other styles

50

Hong, Wai-fong Kuby, and 康惠芳. "From the chef's table: a case study on the TQM journey of the largest inflight caterer in Hong Kong." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1998. http://hub.hku.hk/bib/B31268845.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!