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Journal articles on the topic 'Food service management'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

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1

Gregoire, Mary B., Linda J. Lafferty, and Rebecca A. Dowling. "Teaching Food service Management." Topics in Clinical Nutrition 21, no. 3 (July 2006): 182–89. http://dx.doi.org/10.1097/00008486-200607000-00005.

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2

Edwards, John S. A., Audrey Edwards, and Julie A. Salmon. "Food service management in hospitals." International Journal of Contemporary Hospitality Management 12, no. 4 (July 2000): 262–66. http://dx.doi.org/10.1108/09596110010330840.

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3

Kwon, Jin Hee, Rah Il Hwang, Hyeon Jin Jeong, and Hye Min Jang. "Comparison of Food Service Provision by Food Service Operational Types for Residential Facilities." Journal of Health Informatics and Statistics 47, no. 4 (November 30, 2022): 258–67. http://dx.doi.org/10.21032/jhis.2022.47.4.258.

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Objectives: The purpose of this study aimed to compare the status of food service provision by residential facilities’s food service operational type. Methods: Data were collected by fax or web-based surveying nutritionists or facility managers working in 731 residential facilities in Korea. Residential facilities were extracted through a proportionate stratified sampling method based on region, establishment entity, types of food service, and facility size. Data analysis was performed using SAS program. Results: Among long term care facilities, self-operational food service types were 74.6% and outsourced service types 25.6%. It was found that outsourced service types were mostly chosen by private and independent establishments facilities. In addition, it was found that there were differences in food service personnel (full-time cooks, part-time cooks, and food service quality management managers), physical environments (senior living dining and cooking place), meal-related expenses, and providing food and nutrients(planing menu, compliance of menu plan, diabetic diet provision, served within 2 hours, identifying resident opinions) for each food service operation method. Finally, It was found that there were no differences in nutritional management (evaluation of nutritional status, nutrition intervention, food and nutrition service, nutrition education, nutrition counseling, multidisciplinary nutrition management by food service operational type. Conclusions: It is suggested that regulatory reforms are needed to establish a continuous monitoring and evaluation system for the quality of food service and nutrition management services for each food service type. In addition, it is suggested that a study to analyze whether there are differences in meal satisfaction, nutritional status, functional status and health status of subjects food service operational type.

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&NA;. "Health Care Food Service Systems Management." Topics in Clinical Nutrition 13, no. 3 (July 1998): 88. http://dx.doi.org/10.1097/00008486-199806000-00018.

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5

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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6

Schmidgall, Raymond S., and Jack D. Ninemeier. "Food-Service Budgeting." Cornell Hotel and Restaurant Administration Quarterly 26, no. 4 (February 1986): 51–55. http://dx.doi.org/10.1177/001088048602600416.

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7

Gray, William S. "Food-service Labor." Cornell Hotel and Restaurant Administration Quarterly 32, no. 2 (August 1991): 10–11. http://dx.doi.org/10.1177/001088049103200203.

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8

S, Thilagamani, and Pilla Ruchita. "ENERGY MANAGEMENT IN COMMERCIAL FOOD SERVICE OPERATIONS." Kongunadu Research Journal 4, no. 1 (June 30, 2017): 46–47. http://dx.doi.org/10.26524/krj175.

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Asia has experienced the world’s fastest economic growth, accompanied by rapid urbanisation. This remarkable growth has led to twin energy challenges namely sustainability and energy security and this study explores the possible energy conservation methods in the selected food service operations and hencethe study was undertaken with objectives to study the different types of energy used in selected food service operations, assess the renewable and non renewable resources used in various sections of the food service operations and develop the various energy conservation methods adopted at food service operations. A total of five food service operations with three commercial and two non- commercial food service operations at Coimbatore were selected for the study. An energy audit programme was conducted for three sessions at each food service to understand the existing pattern in energy management using a checklist. Based on the results of the energy audit, the guidelines were planned and implemented for two days at each food service operation using flash cards, power point presentation and face to face to discussions. A total of forty employees with eight from each food service operations were deputed to participate in the programme. The energy management programmes planned and implemented to the selected Commercial Food Service Operations and Non Commercial Food Service Operations when interpreted with statistical ‘t’ test a significant improvement at five percent levels both at the selected Commercial Food Service Operations and Non Commercial Food Service Operations.

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9

Padovan, Marina, Diogo Thimoteo da Cunha, Carla Adriano Martins, Alyne Michelle Botelho, Nicole de Souza Bim, Anne Rodrigues Nicoletto, Giovanna Medeiros Rataichesck Fiates, and Caroline Dário Capitani. "Ultra-processed foods in institutional food services: what are diners eating?" Archivos Latinoamericanos de Nutrición 73, no. 1 (March 5, 2023): 8–18. http://dx.doi.org/10.37527/2023.73.1.002.

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Introduction. Frequent use of ultra-processed foods (UPF) leads to poor health outcomes, and the population must avoid their consumption. Objective. To assess the occurrence of ultra-processed foods (UPFs) in culinary lunch menus from various institutional food services. Materials and methods. Over one month, the five institutional food services analyzed served 1,128 culinary preparations; and a total of 3,863 ingredients were classified according to the extent and purpose of processing using the NOVA classification system. Associations between the occurrence of UPFs and the type, size, and management of food service establishments were analyzed. Five institutional food services in three municipalities (Bauru, Limeira, and Campinas), Brazil. Results. We found 8.4 % up to 12.6 % UPF ingredients used in culinary preparations. The highest frequency of UPFs was associated with private cafeterias (p = 0.002). Most UPFs were part of the recipe or the main ingredient in protein dishes and desserts (p < 0.05) and in university and hospital food services, respectively. UPF use was associated with food service size and type of management (p ≤ 0.003) and was more prevalent in protein dishes (p = 0.003) and large-size institutional food services (28.8 %). Self-managed units (p = 0.03) also use high amounts of UPFs in protein dishes (20.3 %). Conclusions. The presence of UPF rounded 10%; the validity of this value needs further studies. There are no comparative data in the scientific literature regarding the use of these ingredients in institutional food service culinary preparations. Therefore, it is necessary to stimulate reflection to promote healthy food habits and adequate nutrition for diners.

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10

Dikkatwar, Ramkrishna, Tanmoy De, and Mohammed Laeequddin. "Ajay Foods: the sweet spot within service design and menu expansion." Emerald Emerging Markets Case Studies 13, no. 1 (June 26, 2023): 1–18. http://dx.doi.org/10.1108/eemcs-09-2022-0302.

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Learning outcomes To understand a firm’s service concept and process; to explain the service design that differentiates itself by making trade-offs in operations and service offering; to identify the importance of deliberately designed interrelated systems and resources to achieve growth in services and to evaluate the fit of new design elements in the service offering. Case overview/synopsis Ajay Takeaway Foods LLP (Ajay Foods) is a food venture founded by Mr Jaideep Solanki and Mr Ajay Solanki and operates as a chain of quick service restaurants with a simple mission to sell food that is good, affordable and accessible to all. Ajay Foods serves only pure vegetarian and limited variants of burger, pizza and cold coffee. Ajay Foods rolled out 75 stores in just 18 months during the COVID 19 pandemic. Ajay Foods’ founders were contemplating on expanding menu. There was growing demand for food items such as samosa, wraps, sandwiches and French fries. One of the founders got into dilemma: How many items? and Which item(s) to add to the menu? Complexity academic level This case can be used at post-graduate level to teach basic frameworks of service concept and design. The case covers a range of topics such as service processes, service elements and product offerings in a service setting. It can be used effectively with MBAs and Hospitality Management program in courses that focus on Service Management, Service Operations or Service Marketing Strategy. Supplementary materials Teaching notes are available for educators only. Subject code CSS 9: Operations and Logistics.

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Jiang, Yi, Polin Lai, Chia-Hsun Chang, Kum Fai Yuen, Sihang Li, and Xinchen Wang. "Sustainable Management for Fresh Food E-Commerce Logistics Services." Sustainability 13, no. 6 (March 20, 2021): 3456. http://dx.doi.org/10.3390/su13063456.

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This article determines the quality factors which improve the satisfaction of logistics services, and the specific evaluation items that customers value. Moreover, this study verifies the moderating effect of consumers on the perceived importance of last-mile logistics services, and its impact on logistics service satisfaction. Through a literature review, the conceptual model is determined, and measurement scales are developed. Furthermore, we collect data through online surveys and employ structural equation modeling, hierarchical regression analysis, and importance–performance analysis methods in order to analyze the collected data, and to test the research hypotheses. The findings of this study are as follows. First, the qualities of personal contact, timeliness, and empathy in the fresh food e-commerce logistics service quality evaluation system have a significant positive impact on the fresh food e-commerce logistics service consumer satisfaction, but the delivery quality and information quality are not significant. Second, consumers’ perceived importance of last-mile logistics services has a positive and significant impact on the consumer satisfaction of fresh food e-commerce logistics services. Moreover, as a moderating variable, its moderating effect has limitations: it only affects the relationship between information quality, timeliness quality, empathy quality, and consumer satisfaction. Finally, in the three evaluation dimensions of information quality, timeliness quality, and empathy quality, specific items that need to be further improved are identified. This study enriches and supplements the empirical research in the field of fresh food e-commerce logistics, and provides academic literature with a reference value for fresh food e-commerce logistics enterprises.

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Fandetti, Stacy M., Alicia Anne Dahl, Caitlan Webster, Morium Barakat Bably, Maren J. Coffman, and Elizabeth F. Racine. "Healthy Food Policies Documented in University Food Service Contracts." International Journal of Environmental Research and Public Health 20, no. 16 (August 21, 2023): 6617. http://dx.doi.org/10.3390/ijerph20166617.

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In the United States, there is an opportunity to improve the nutritional health of university students through the campus food environment. This project used a content analysis approach to investigate whether healthy food standards and policies were incorporated into the contract agreements between North Carolina (NC) public universities and their food service management companies. Food service contracts were collected from 14 NC public universities using food service management companies on campus. Each contract was evaluated using the 35-item North Carolina Food Service Policy Guidelines Assessment to examine four elements of the campus food environment: Beverages, Packaged Snacks, Prepared Foods, and Other (e.g., strategic placement of healthier food). Five university food service contracts incorporated no North Carolina Food Service Policy Guidelines, three university contracts included one to five guidelines, and six university contracts included six to nine guidelines. Altogether, 13 of the 35 guidelines were incorporated into at least one university food service contract. This project presents a cost and time-effective assessment method for determining if evidence-based nutrition guidelines have been included in university food service contracts. This approach and findings may lead to contract revisions to improve the campus food environment and, subsequently, the nutritional health of college populations.

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13

Dugan, Beth. "Religion and Food Service." Cornell Hotel and Restaurant Administration Quarterly 35, no. 6 (December 1994): 80–85. http://dx.doi.org/10.1177/001088049403500615.

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14

Elmont, Stephen. "Tourism and Food Service." Cornell Hotel and Restaurant Administration Quarterly 36, no. 1 (February 1995): 57–63. http://dx.doi.org/10.1177/001088049503600120.

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15

Sholihah, Salma Mar’atus, Tia Rizka Nuzula Rachma, and Uswatun Khasanah. "The Role of Food Waste Management in Green City Development." IOP Conference Series: Earth and Environmental Science 1111, no. 1 (December 1, 2022): 012010. http://dx.doi.org/10.1088/1755-1315/1111/1/012010.

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Abstract Food waste generation is a severe problem in Indonesia today. Providing food waste processing facilities that are evenly distributed and reach service areas is essential. This step can lead to developing green cities that harmonize the circular economy and ecological civil aspects. This study aims to identify the location of food waste processing and the range of services to the service area (community settlements). The method used is spatial analysis. The research location is in Ciamis Regency. The results showed that currently, there are 58 locations spread over 24 sub-districts in Ciamis Regency. Food waste processing facilities have not been spread evenly because three districts still do not have waste processing facilities. The number of existing waste processing facilities is not evenly distributed. If viewed from the coverage of the service area (settlement), the existing food waste processing facilities can only meet 23.58% of the existing residential area. Collaboration between the government, the community, and the private sector is needed to build food waste processing facilities that are evenly distributed and reach all service areas. The concept of a circular economy in the food waste management system must be considered to create sustainable food waste management.

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16

Edwards, John S. A., and Andrew H. M. Nash. "The nutritional implications of food wastage in hospital food service management." Nutrition & Food Science 99, no. 2 (April 1999): 89–98. http://dx.doi.org/10.1108/00346659910254394.

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17

Mardianingsih, Nurhasanah, Fasty Arum Utami, and Ika Ratna Palupi. "Capaian standar pelayanan minimal gizi di Rumah Sakit Umum Daerah (RSUD) Manokwari Papua Barat." Jurnal Gizi Klinik Indonesia 16, no. 4 (April 25, 2020): 152. http://dx.doi.org/10.22146/ijcn.42425.

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Achievement of the nutrition minimum service standard at Manokwari District Hospital in West PapuaBackground: There are three indicators of nutrition services that are regulated in the hospital Minimum Service Standards (MSS), namely the timeliness of food distribution, patient's plate waste, and the accuracy of the patient’s diet. The achievement of minimum service standards as the indicator of quality for nutrition services at Manokwari District Hospital has not yet been known.Objective: To find out the implementation of minimum service standards for nutrition services,i.e. the promptness of food distribution, the proportion of plate waste, and accuracy of the patient’s diet at Manokwari District Hospital. Methods: This was a mixed-method study conducted at Manokwari District Hospital, West Papua, from January until March of 2018. A quantitative approach with patient samples was carried out to quantify the achievement of MSS for nutrition service. Punctuality of food distribution and accuracy of the diet was measured using observational sheets while the patient’s plate waste was determined using food weighing. A qualitative approach through in-depth interviews with patients, nutritionists, cooks, food service workers, and nurses was performed to explore the influencing factors. Results: The percentage of timeliness of patient food distribution was only 37.1%, the waste of patients’ food reached 34.5% and the accuracy of the patient's diet was only 83.87%. These were affected by poor human resource management, inadequate hospital facilities, and foods brought from outside of the hospital. Conclusions: Promptness of patient’s food distribution, plate waste and diet accuracy in Manokwari District Hospital has not reached the minimum service standard for nutrition service.

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18

Ingram, Hadyn, and Sue Jones. "Teamwork and the management of food service operations." Team Performance Management: An International Journal 4, no. 2 (March 1998): 67–73. http://dx.doi.org/10.1108/13527599810214201.

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19

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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Rajab, Enny, and Ni Luh Putu Sariani. "Implementation of Management Information at Online Transportation Service." Webology 18, SI05 (October 30, 2021): 991–1001. http://dx.doi.org/10.14704/web/v18si05/web18276.

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Digitization is a trend and need in every activity. Almost all activities are always in contact with technology. Likewise with Indonesian transportation which cannot be separated from the use of technology. So this study aims to examine the feeling of information technology in operational and management activities at the Indonesian transportation facility, namely PT. Go-Jek Indonesia. The method in this study is direct observation of the perpetrators of Go-Jek transportation with qualitative data. The results show that the E-Commerce system plays an important role in the smooth running of people's life activities, many conveniences are provided both in traveling, ordering a joint, ordering food or other facilities. Vice versa with workers in this field are very accommodated with the information system used.

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Lee, Ji-Yeon, Yun-Jung Kang, and Hyun-Cheol Lim. "A Study on the effect of Senior Food Service Entrepreneur’s Personal Competency on Management Performance and Management Satisfaction." Foodservice Management Society of Korea 27, no. 3 (June 30, 2024): 235–58. http://dx.doi.org/10.47584/jfm.2024.27.3.235.

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The purpose of this study is to investigate the effect of senior food service entrepreneur’s personal competency on management performance and management satisfaction. To achieve this purpose, a research hypothesis was presented and a research model was derived. For statistical analysis, the SPSS 25.00 statistical package was used and frequency analysis, factor analysis, reliability analysis, and regression analysis were performed. The results are as follow:First, senior food service entrepreneur’s personal competency had a positive (+) effect on management performance. Second, senior food service entrepreneur’s personal competency had a positive (+) effect on management satisfaction. Third, senior food service entrepreneur’s management performance had a positive (+) effect on management satisfaction. This study is expected to help understanding personal competency of senior food service entrepreneur and prioritizing factors when improving management performance and management satisfaction.

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22

Riegel, Carl D., and R. Dan Reid. "Food-Service Purchasing: Corporate Practices." Cornell Hotel and Restaurant Administration Quarterly 29, no. 1 (May 1988): 24–29. http://dx.doi.org/10.1177/001088048802900112.

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23

O'Halloran, Robert M., and Jack D. Ninemeier. "How Students View Food Service." Cornell Hotel and Restaurant Administration Quarterly 29, no. 3 (November 1988): 24–27. http://dx.doi.org/10.1177/001088048802900312.

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24

West, Joseph J., and Michael D. Olsen. "Competitive Tactics in Food Service." Cornell Hotel and Restaurant Administration Quarterly 30, no. 1 (May 1989): 68–71. http://dx.doi.org/10.1177/001088048903000117.

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Riegel, Carl D., and R. Dan Reid. "Standards in Food-Service Purchasing." Cornell Hotel and Restaurant Administration Quarterly 30, no. 4 (February 1990): 18–25. http://dx.doi.org/10.1177/001088049003000406.

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Wilson, Elisa D., and Alicia C. Garcia. "Environmentally Friendly Health Care Food Services: A Survey of Beliefs, Behaviours, and Attitudes." Canadian Journal of Dietetic Practice and Research 72, no. 3 (September 2011): 117–22. http://dx.doi.org/10.3148/72.3.2011.117.

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Purpose: There is increasing global interest in sustainability and the environment. A hospital/health care food service facility consumes large amounts of resources; therefore, efficiencies in operation can address sustainability. Beliefs, attitudes, and behaviours about environmentally friendly practices in hospital/ health care food services were explored in this study. Methods: Questionnaires addressed environmentally friendly initiatives in building and equipment, waste management, food, and non-food procurement issues. The 68 participants included hospital food service managers, clinical dietitians, dietary aides, food technicians, and senior management. Data analysis included correlation analysis and descriptive statistics. Results: Average scores for beliefs were high in building and equipment (90%), waste management (94%), and non-food procurement (87%), and lower in food-related initiatives (61%) such as buying locally, buying organic foods, buying sustainable fish products, and reducing animal proteins. Average positive scores for behaviours were positively correlated with beliefs (waste management, p=0.001; food, p=0.000; non-food procurement, p=0.002). Average positive scores for attitude in terms of implementing the initiatives in health care were 74% for building and equipment, 81% for waste management, 70% for non-food procurement, and 36% for food. Conclusions: The difference in food-related beliefs, behaviours, and attitudes suggests the need for education on environmental impacts of food choices. Research is recommended to determine facilitators and barriers to the implementation of green strategies in health care. As food experts, dietitians can lead changes in education, practice, and policy development.

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&NA;. "Food Service for the ???Graveyard Shift???" Nursing Management (Springhouse) 19, no. 6 (June 1988): 16???21. http://dx.doi.org/10.1097/00006247-198806000-00011.

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28

Rodgers, Svetlana. "Food service research: An integrated approach." International Journal of Hospitality Management 30, no. 2 (June 2011): 477–83. http://dx.doi.org/10.1016/j.ijhm.2010.05.002.

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Tuomi, Aarni, and Iis P. Tussyadiah. "Building the sociomateriality of food service." International Journal of Hospitality Management 89 (August 2020): 102553. http://dx.doi.org/10.1016/j.ijhm.2020.102553.

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30

Chu, Chung-Min, Chueh Chih, and Chih-Ching Teng. "Food Waste Management: A Case of Taiwanese High School Food Catering Service." Sustainability 15, no. 7 (March 29, 2023): 5947. http://dx.doi.org/10.3390/su15075947.

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This study aims to understand the current state of food waste in Taiwanese school food catering services and the causal configurations that make school food waste possible, as food waste management has generated considerable concern. Combining document analysis, direct weighing, observation, and semi-structured interviews, a mixed methodology was employed to collect data. In order to comprehend and quantify food waste, the amount of school lunch provided and food waste during a 35-day period were measured, as well as the inefficiency index of lunch food at the two schools. According to this study, the inefficiency index of all dishes offered at Y Senior High School by the same lunch caterer is lower than at X Girls High School. In addition, this study identifies seven factors that contribute to school food waste, comprising meal quality, rigid budget limitation, tracking and feedback system, unforeseen factors, partial eating behavior, environmental awareness, and lack of initiatives for reducing food waste. This research also proposes five strategies to improve the management of contracted catering companies in schools, thereby reducing school lunch waste from supply sources. Taiwan’s experience can serve as a model for countries in comparable situations and academically fills the gaps in the experiences of varied societies.

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Santos, Laura Lyra, Rita de Cássia Coelho de Almeida Akutsu, Raquel Braz Assunção Botelho, and Renata Puppin Zandonadi. "Food service compliance with ISO 14001 and ISO 22000." Revista de Nutrição 25, no. 3 (June 2012): 373–80. http://dx.doi.org/10.1590/s1415-52732012000300007.

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OBJECTIVE: The objective of this study was to assess food service environmental and food safety management systems according to two checklists based on ABNT ISO 22000 and 14001. METHODS: This exploratory and descriptive study investigated a-la-carte food services of the Federal District, Brazil. Two checklists were developed to investigate ISO 14001 and 22000 compliance. A total of 37 food services were selected from the list of the Brazilian Association of Bars and Restaurants by simple random sampling. Checklist results were analyzed according to ANVISA resolution nº 275/2002. RESULTS: Only five food services employed dietitians to supervise meal production. These establishments achieved the highest ISO compliance. However, no establishment had more than 50% ISO 14001 or 22000 compliance. Restaurants showed little concern for the environment and disobeyed waste disposal laws by not separating recyclables from non-recyclables. CONCLUSION: The study food services do not have safe meal production systems, evidenced by non-conformity with the reference standards. Additionally, they do not attempt to reduce the environmental impact of their wastes. Food services supervised by dietitians are better prepared to produce safe foods.

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BROWN, DENISE M. "Setting the National Food Service Management Institute Research Priorities." Journal of the American Dietetic Association 102, no. 11 (November 2002): 1693–97. http://dx.doi.org/10.1016/s0002-8223(02)90364-0.

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33

Hunt, C. "Nutrition for Food Service Managers: Concepts, Applications and Management." European Journal of Clinical Nutrition 53, no. 5 (May 1999): 419. http://dx.doi.org/10.1038/sj.ejcn.1600719.

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34

Rodgers, Svetlana. "Applied research and educational needs in food service management." International Journal of Contemporary Hospitality Management 17, no. 4 (June 2005): 302–14. http://dx.doi.org/10.1108/09596110510597570.

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35

Demicco, Frederick J. "Institutional Food Service Management: The Lost “I” in HRIM." Hospitality & Tourism Educator 3, no. 2 (November 1990): 26–33. http://dx.doi.org/10.1080/23298758.1990.10685413.

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36

Son, Gyeongdeok, and Hyunsuk Kim. "The Refrigerator Smart Camera App Service for Food Management." Design Works 6, no. 4 (December 31, 2023): 2–17. http://dx.doi.org/10.15187/dw.2023.12.6.4.2.

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Saputri, Faradillah, Andi Tenri Ampa, and Syamsiarna Nappu. "The The Implementation of Standard Operating Procedures of Restaurant Services in Developing English Material." Pusaka: Journal of Tourism, Hospitality, Travel and Business Event 5, no. 1 (February 2, 2023): 33–47. http://dx.doi.org/10.33649/pusaka.v5i1.122.

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This research aims at finding out 1) the characteristics of Food and Beverage Service Management students of Makassar Tourism Polytechnic, 2) the students’ needs in English language for Food and Beverage Service based on Standard Operational Procedure, 3) the designed and developed English language materials based on Standard Operational Procedure for Food and Beverage Service Students, 4) the validity of the developed English Materials based on needs analysis of Standard Operational Procedure for Food and Beverage Service Students. This research applies Research and Development (R&D) method by using the ADDIE Model by taking 117 students of FBS Management department, Makassar Tourism Polytechnic as the respondents. The results of data analysis show that 1) The English competency level of the students of FBS Management department are mostly in the intermediate level (81.20%) 2) The language skills mostly needed by the students of FBS management department is speaking skill and they prefer to study English in the pair work or role play activity. In terms of the SOP of the restaurant services, the results have shown that all of the procedures for each SOP needed by the students of FBS as the English material for FBS Management department. 3) The English material which is designed and developed based on the need analysis of SOP restaurant services, 4) the results of the last validation for the designed and developed material indicate that the material is ready to be used. The quality of the developed materials is categorized as good material. Thus, it can be used as a main source to learn English Food and Beverage Service Management at Makassar Tourism Polytechnic

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Gładysz, Bartłomiej, Aleksander Buczacki, and Cecilia Haskins. "Lean Management Approach to Reduce Waste in HoReCa Food Services." Resources 9, no. 12 (December 8, 2020): 144. http://dx.doi.org/10.3390/resources9120144.

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A significant share of food waste originates in the food services domain and HoReCa (hotels, restaurants, catering) sector. Organizational improvements leading to the decrease of food waste and costs in restaurants are needed. The literature reports on applications of lean management in service businesses, and while food services belong in this category, the literature contains few works on specific applications in this domain. Those studies are limited mainly to economic aspects. Nor was there evidence of the applicability of lean management to achieve food waste elimination. This article analyzes the applicability of lean management methods for food services in order to achieve efficient operations and eliminate food waste, based on a literature review and three case studies from Poland. Lean management was found to be useful in these cases to decrease food waste and reduce operational costs. The case studies suggest a set of activities for organizations delivering food services to streamline their processes by applying lean management practices. This study contributes to the theory and practice of sustainable restaurant management.

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Lucio-Nieto, Teresa, and Dora Luz Gonzalez-Bañales. "Implementation of a Service Management Office Into a World Food Company in Latin America." International Journal of Information Technologies and Systems Approach 14, no. 1 (January 2021): 116–35. http://dx.doi.org/10.4018/ijitsa.2021010107.

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Research on service management office (SMO) related with its implementation, challenges, relevance, and outcomes is scarce. The purpose of this case study research is to contribute with the lessons learned from the implementation of an SMO into a big sized company. The lessons include the experience of the company designing and implementing an SMO. A general roadmap and main challenges for the creation of an SMO are presented through the lessons learned of three perspectives: people, processes, and technology. The results in the SMO implementation reveal that it could become a strategic complement for IT services in order to ensure quality, efficiency, and continuous improvement for information technology service management (ITSM). The main changes derived from the SMO implementation were migrate from a function model to a service model, go from management of cost by function to management by service, from an order taker to a focus on business transformation initiatives, from a portfolio management based on applications to a process based on flexible governance.

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Sobaih, Abu Elnasr E. "Saudi Zero Food Waste Certification: A Novel Approach for Food Waste Management in Saudi Arabia." Agronomy 13, no. 6 (June 20, 2023): 1654. http://dx.doi.org/10.3390/agronomy13061654.

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Saudi Arabia (SA) is categorised as one of the nations with the highest food waste globally. However, this rate of food waste encompasses a high risk to the economy, society and environment. The government has prioritised food security and environmental sustainability in its Saudi Vision 2030; hence, the government has developed some initiatives for food waste reduction. However, these efforts have not achieved the desired outcomes, as there is no evidence that food waste was reduced after such initiatives. The current research reports the results of the first phase of a wider study on food waste management (FWM), which has undertaken a novel approach towards FWM in food service organisations in SA by integrating the perspectives of stakeholders: customers, managers and academics specialised in food management/service. The results of in-depth interviews with key stakeholders identified the main causes of food waste in food service organisations. The findings confirmed that causes of food waste are all associated with each other and linked to either the absence of strategic and legal frameworks, consumer behaviour or poor management of food chains in food service organisations. Solutions for effective FWM were discussed with key stakeholders. The research showed that there is a need for an integrated approach for FWM in each sector where food waste is apparent such as food service organisations. Hence, the Saudi Zero Food Waste Certification has been introduced as a novel approach for managing food waste in food service organisations.

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Paul, Ronald. "Focus on Forecasting Food-Service Sales." Cornell Hotel and Restaurant Administration Quarterly 25, no. 4 (February 1985): 15. http://dx.doi.org/10.1177/001088048502500405.

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Patterson, John, and Roy Alvarez. "Computer Systems for Food-Service Operations." Cornell Hotel and Restaurant Administration Quarterly 26, no. 1 (May 1985): 132–41. http://dx.doi.org/10.1177/001088048502600126.

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McCormack, Marcella M., and Bonnie S. Richmond. "Food-Service Sanitation: The Certification Controversy." Cornell Hotel and Restaurant Administration Quarterly 27, no. 3 (November 1986): 20–23. http://dx.doi.org/10.1177/001088048602700305.

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Feltenstein, Tom. "New-Product Development in Food Service." Cornell Hotel and Restaurant Administration Quarterly 27, no. 3 (November 1986): 62–69. http://dx.doi.org/10.1177/001088048602700314.

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Kasavana, Michael L. "Computers and Multiunit Food-Service Operations." Cornell Hotel and Restaurant Administration Quarterly 35, no. 3 (June 1994): 72–80. http://dx.doi.org/10.1177/001088049403500317.

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Lombardi, Dennis J., and Tom Miner. "Reengineering in the Food-Service Industry." Cornell Hotel and Restaurant Administration Quarterly 36, no. 6 (December 1995): 43–47. http://dx.doi.org/10.1177/001088049503600616.

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LAHOU, E., L. JACXSENS, J. DAELMAN, F. VAN LANDEGHEM, and M. UYTTENDAELE. "Microbiological Performance of a Food Safety Management System in a Food Service Operation." Journal of Food Protection 75, no. 4 (April 1, 2012): 706–16. http://dx.doi.org/10.4315/0362-028x.jfp-11-260.

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The microbiological performance of a food safety management system in a food service operation was measured using a microbiological assessment scheme as a vertical sampling plan throughout the production process, from raw materials to final product. The assessment scheme can give insight into the microbiological contamination and the variability of a production process and pinpoint bottlenecks in the food safety management system. Three production processes were evaluated: a high-risk sandwich production process (involving raw meat preparation), a medium-risk hot meal production process (starting from undercooked raw materials), and a low-risk hot meal production process (reheating in a bag). Microbial quality parameters, hygiene indicators, and relevant pathogens (Listeria monocytogenes, Salmonella, Bacillus cereus, and Escherichia coli O157) were in accordance with legal criteria and/or microbiological guidelines, suggesting that the food safety management system was effective. High levels of total aerobic bacteria (>3.9 log CFU/50 cm2) were noted occasionally on gloves of food handlers and on food contact surfaces, especially in high contamination areas (e.g., during handling of raw material, preparation room). Core control activities such as hand hygiene of personnel and cleaning and disinfection (especially in highly contaminated areas) were considered points of attention. The present sampling plan was used to produce an overall microbiological profile (snapshot) to validate the food safety management system in place.

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Suhartanto, Dwi, David Dean, Gundur Leo, and Ni Nyoman Triyuni. "Millennial Experience with Online Food Home Delivery: A Lesson from Indonesia." Interdisciplinary Journal of Information, Knowledge, and Management 14 (2019): 277–94. http://dx.doi.org/10.28945/4386.

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Aim/Purpose: To examine millennial satisfaction towards online food delivery services, including e-service quality, food quality, and perceived value as the determinants and behavioral intention as the consequence. Background: Among the generational cohorts, millennials are a demanding target group for many retailers, including restaurants. Despite many studies examining millennial behavior in the restaurant context, almost no research on millennial attitudes and behavior in the context of online food home delivery service can be found. Methodology: For this research, 332 millennials completed a self-administered survey in Indonesia. To assess the associations between satisfaction and its determinants and consequences, this study employs Partial Least Square modeling. Contribution: This research extends existing knowledge of millennial satisfaction toward online food delivery service by highlighting that food quality, e-service quality and perceived value are the main determinants of satisfaction for online food purchasing among millennials. Further, this study offers support for the spillover theory in the online food home delivery service from millennial perspective. Findings: This study uncovers the important direct dual influences of e-service quality and food quality on millennial satisfaction with online food delivery services. Further, this study notes that e-service and food quality also have an indirect influence on satisfaction via perceived value. Moreover, satisfied millennial customers are more likely to re-purchase, recommend to others, and re-purchase at an increased price. Recommendations for Practitioners: For small and medium restaurants, it is suggested that they need to focus solely on their core business of providing food. If they want to offer an e-service, they should develop strategic cooperation with one or more online service providers. Recommendation for Researchers: Millennials tend to repurchase, recommend, and be willing to pay more in the future extends the existing models that look at the associations among quality, satisfaction and behavioral intention. Thus, in online restaurant purchasing services, both e-service quality and food quality should be included in the future research models. Impact on Society: This study could help restaurant industries to increase their business performance and, indirectly, impact on society as a whole by providing high quality food, employment opportunities, and tax revenues. Future Research: Future researchers can reassess the model in different countries and/or with other generation cohorts as well as including other variables such as trust, image, involvement, as well as socio-demographic factors.

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Rahayu, Enik, Bima Prahar Adilase, Ganda Subrata, and Henry Yuliamir. "PENGARUH KUALITAS MAKANAN DAN PELAYANAN TERHADAP KEPUASAN TAMU BANQUET AWAN SEWU HOTEL." Jurnal Manajemen Perhotelan dan Pariwisata 5, no. 1 (March 8, 2022): 82–91. http://dx.doi.org/10.23887/jmpp.v5i1.45299.

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Guest satisfaction is a top priority that must be done by hotel management if you want the business to develop. The hotel management must create and manage a system to serve the increasing number of customers. This study aims to analyze the effect of food quality and service on the satisfaction of Banquet guests at Awan Sewu Hotel. The population is all guests who use Banquet services at Awan Sewu Hotel during 2021, amounting to 144,462 guests, with a total sample of 100 respondents. The sampling technique is Accidental Sampling, which happens to be that the guest has used the services at Awan Sewu Hotel at least more than once. The research analysis tool uses multiple linear regression where the validity and reliability tests were previously carried out. The test results prove that if the quality of food is proven to have a positive and significant effect on guest satisfaction, it gives an understanding that the more quality the food served by Awan Sewu Hotel is, the more satisfaction of guests who use banquet services will be. Service has a positive and significant influence on guest satisfaction, giving an understanding that the higher the quality of service provided by the Awan Sewu Hotel, the greater the satisfaction of guests who use banquet services. Simultaneous test results that food quality and service quality together also have a positive and significant influence on guest satisfaction, giving an understanding that the more Awan Sewu Hotel is able to serve quality food supported by the increased quality of service provided, it will certainly increase guest satisfaction. Keywords: Food quality, service, guest satisfaction

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M P, Mansi. "Real time Multi-Vendor Homemade Food Service using Android Application." International Journal for Research in Applied Science and Engineering Technology 9, no. 12 (December 31, 2021): 956–58. http://dx.doi.org/10.22214/ijraset.2021.39401.

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Abstract: An online food menu is set up by the proposed food ordering system and as per their will customers can easily place the order. Also, customers can easily track the orders with the food menu. The management improve food delivery service and preserves customers database. To get the services efficiently the users of the system provides various facilities. Tiffin service as well as Mess facility is considered by our system for the customers. Keywords: Multiple Vendors, delicacy, dynamically, limelight, interface, quarantined

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