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Dissertations / Theses on the topic 'Food service – Personnel management'

Author: Grafiati

Published: 4 June 2021

Last updated: 4 February 2022

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1

Crow, Katherine Mizell. "Increasing Knowledge About Food Allergy Management in the Preschool Setting." ScholarWorks, 2018. https://scholarworks.waldenu.edu/dissertations/4848.

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The prevalence of food allergies is a growing concern in the United States. Approximately 8% of the pediatric population has some form of food allergy. Many of these children are either in the preschool and primary school setting, which is where the majority of allergic reactions occur. If the symptoms of a food allergy reaction are not treated within minutes of exposure, the results can be damaging or fatal. Evidence continues to demonstrate that preschool and school personnel do not feel trained or prepared should a severe reaction arise. The purpose of this evidence-based project was to det

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2

Schultz, David A., and Russell L. Ellis. "Organizational analysis of Food Service Management." Monterey, California. Naval Postgraduate School, 2011. http://hdl.handle.net/10945/10776.

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MBA Professional Report<br>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

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3

Schembri, Paulino. "Improving food allergen management in small food service businesses serving loose food." Thesis, University of Central Lancashire, 2017. http://clok.uclan.ac.uk/22990/.

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Food allergens, a concern for an increasing number of people, are common food ingredients found in most kitchens. For the majority of the population these ingredients are harmless yet for about 2% of the global adult population, these ingredients pose a health risk and at times could also be life threatening. There is no known cure for food allergies; therefore abstinence from consumption is the only assurance of food safety which means that controls of ingredients and preparation practices are imperative. This becomes more complex when the food is not prepared by the sensitive individual. To

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4

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

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The purpose of this study was to develop a Point Of Sale system which helps owners to cut restaurant losses, improve customer service, reduce employee mistakes, and increase profitability. mOrder-Servers is touch screen oprerated at the point of sale, It has an easy to follow screen layout, and the simplicity of a windows based interface.

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5

Bekwa, Noluvuyo Margaret. "Assessing reasons for non-compliance to the requirements of the Employment Equity Act no. 55 of 1998 : case study of the dietetics department within Tygerberg Hospital." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/85573.

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Thesis (MPA)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: The relevance of employment equity has been widely debated. This study is of the view that affirmative action is the core factor in realising compliance to and implementation of employment equity. The study was aimed at investigating why Tygerberg Hospital has not complied with the implementation of the Employment Equity Act (EEA) No 55 of 1998 specifically with regards to the field of Dietetics. Research questions have been formulated, relying on literature which includes guiding legislation and policies. Recruitment and sele

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6

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

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In the Morder-Client Food Service, a waiter/waitresses orders meals via a wireless handheld device. By reading the order items listed on the screen of a personal computer which is in a kitchen, the cook can make the correct dishes. This system can improve service quality and efficiency.

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7

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

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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 sol

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8

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.

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"Submitted in partial fulfillment of the requirements for the degree of Master of Business Administration from the Naval Postgraduate School, June 2010."<br>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.

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9

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.

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MBA Professional Report<br>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. Applyi

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10

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.

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11

Singh, Jyothsna A. "Customer expectations of employee emotional labour in service relationships." Thesis, University of Gloucestershire, 2017. http://eprints.glos.ac.uk/5715/.

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Emotional labor has been defined by Hochschild (1983) as “the management of feeling to create a publicly observable facial and bodily display” (p. 7, 1983). Many jobs contain an emotional component that goes beyond the normal burden on feelings caused by work and thus require “emotional labor”. Hochschild (1983) distinguished between two approaches available to the emotional laborer - surface acting and deep acting. This thesis examines the relationships between employee emotional labour (Hochschild, 1983), customer perceived interaction quality and customer intention to continue the private b

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12

Trymell, Maria. "What is school food service quality? (part 1) : exploring perceptions of service quality among children and food service professionals in Sweden." Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-21608.

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Background: Every year 260 million lunch meals are served in Swedish schools. To design sustainable meals that are eaten and appreciated by the children, not only the food is important but also to understand how the meeting between the Food Service Professionals (FSP) and the children, and part of the service provided, affects the children's overall meal experience. Objective: The purpose was to explore the perceptions of food service quality among children, and how FSP in school perceive and work with service during meal situations. Methods: The present study was the first qualitative phase

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13

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.

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14

Rennison, Willaim Ross. "Reducing management risk : forecasting the deployment and cost of naval service personnel." Thesis, University of Portsmouth, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.555150.

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The Royal Navy requires a well trained and highly motivated workforce to perform specialised and demanding tasks efficiently and effectively. Its continued success depends on sound financial provision and a supply of suitable personnel willing to serve. There are severe penalties from over or under estimating the number and cost of the people needed, so achieving the right balance is a matter of risk management. Study of the Royal Navy's history shows the problem of controlling the number of and expenditure on its personnel is not new, but the decision by the author in April 1997 to capture th

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15

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

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16

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/.

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17

Kgomokaboya, Ngoako Charles. "An evaluation of the transformation process within the South African Police Services in the Capricorn District Municipality." Thesis, University of Limpopo (Turfloop Campus), 2011. http://hdl.handle.net/10386/493.

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18

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.

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19

Chiu, Yin-wa David. "An evaluation of the personnel discipline policy of the Hong Kong government." Hong Kong : University of Hong Kong, 1995. http://sunzi.lib.hku.hk/hkuto/record.jsp?B14023817.

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20

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

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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 i

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21

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.

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22

Alhazzaa, Sultan Mohammad. "Public personnel administration in the Civil Service of Saudi Arabia : policies, procedures and practices." Thesis, Boston Spa, United Kindom : British Library Document Supply Centre, 1992. http://ethos.bl.uk/OrderDetails.do?did=1&uin=uk.bl.ethos.304383.

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23

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.

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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, an

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24

Chiu, Yin-wa David, and 趙燕驊. "An evaluation of the personnel discipline policy of the Hong Kong government." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1995. http://hub.hku.hk/bib/B31964746.

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25

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.

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26

Wong, Ka-ieong, and 黃家揚. "Rehabilitating and removing underperformers in the civil service of Hong Kong." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2010. http://hub.hku.hk/bib/B4677824X.

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27

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.

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28

Chan, Yin-ling Linda, and 陳燕玲. "A study of the discipline policy in the Hong Kong Civil Service." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2000. http://hub.hku.hk/bib/B31966123.

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29

Poon, Sau-yu Kerry, and 潘秀瑜. "Human resource management in Hong Kong Civil Service: a case study of the development of a multi-skilledgeneral support service." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1999. http://hub.hku.hk/bib/B31965994.

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30

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.

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31

余兆榮 and Philip Yue. "An airline cabin crew appraisal system with a service qualityapproach." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1996. http://hub.hku.hk/bib/B31267828.

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32

Tyo, Randy. "Feasibility of applying the corporate university training concept at Company X." Menomonie, WI : University of Wisconsin--Stout, 2007. http://www.uwstout.edu/lib/thesis/2007/2007tyor.pdf.

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33

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.

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34

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

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Thesis (MTech(Teacher Education))--Cape Technikon, Cape Town, 1999<br>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

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35

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.

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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

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36

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.

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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 strateg

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37

Busiony, Ismail Ali. "Strategic Human Resources Planning in American Industrial and Service Companies." Thesis, University of North Texas, 1988. https://digital.library.unt.edu/ark:/67531/metadc331523/.

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This study investigated the current practices of strategic human resources planning (SHRP) at large industrial and service companies in the United States and compared these practices with Walker's Four Stages of Human Resources planning model. The data for this study were collected from 130 industrial companies and 117 service companies listed in Fortune directories of the largest 500 industrial and largest 500 service companies in the United States. The study investigated also the impact of internal and external environmental factors on these companies' practices of SHRP. MANOVA, Factor Analy

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38

Matthews, Colleen A. "Detailing of Military Sealift Command civil service mariners and implications for the Afloat Personnel Management Center." Thesis, Monterey, Calif. : Springfield, Va. : Naval Postgraduate School ; Available from National Technical Information Service, 1996. http://handle.dtic.mil/100.2/ADA387680.

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Thesis (M.S. in Management) Naval Postgraduate School, March 1996.<br>Thesis advisor(s): Dan C. Boger, Benjamin Roberts. "March 1996." Includes bibliographical references (p. 75-76). Also Available online.

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39

McCreary, Allie Elizabeth. "Fostering agency capacity: An exploration of personnel motivations for engaging US Forest Service recreation partnerships." OpenSIUC, 2010. https://opensiuc.lib.siu.edu/theses/363.

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Federal downsizing and reduced appropriations within the USDA Forest Service (USFS) have resulted in increased use of partnerships to deliver visitor services. Partnerships are the relationships in which two or more parties combine resources (e.g., funds, labor, information, skills) to accomplish a shared objective. Examples of USFS recreation partners include individual volunteers, professional contractors, and concessionaires. Partnerships provide a variety of services that may be otherwise neglected with fiscal constraints; for example, campground hosts, trail maintenance crews, and special

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40

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.

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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

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41

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.

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42

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.

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43

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.

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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

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44

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.

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Thesis (M. Tech. Environmental health) -- Central University of technology, Free State, 2011<br>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,

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45

Ketel, Belinda. "Management capacity-building in the South African Police Service at station level /." Thesis, Stellenbosch : University of Stellenbosch, 2005. http://hdl.handle.net/10019.1/1079.

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46

Lau, Tang, and 劉丹. "A study of the efficiency of human resources management in Hong Kong civil service: a case study of the executiveofficer grade." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2009. http://hub.hku.hk/bib/B46757946.

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47

Sams, Doreen. "An Empirical Examination of Job Stress and Management of Emotionally-Based Behavior: Frontline Social Service Personnel Perspective." [Tampa, Fla.] : University of South Florida, 2005. http://purl.fcla.edu/fcla/etd/SFE0001347.

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48

Kleban, Sofia, and Michaela Silvhagen. "Culture in Service Quality Management at the Ibis hotels : Are cultural backgrounds being considered when working with service quality management in large hotel chains?" Thesis, Södertörns högskola, Institutionen för ekonomi och företagande, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:sh:diva-10889.

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The aim of this thesis is to find out whether or not a guest’s cultural background is being considered when working with service quality management in the Ibis hotels. By doing qualitative interviews with both managers and front-office staff at three different Ibis hotels in the Stockholm area, the thesis analyzes the hotel chain’s way of working with service quality management on several levels of hierarchy within the company. The academic world is just starting to acknowledge the effect of culture on customer’s perceptions on service quality, while the tourism industry is still not paying at

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49

Foss, Sean M. "The National Security Personnel System : Department of Defense civilian personnel structures and the U.S. legislative process /." Thesis, access full text online, 2004. http://theses.nps.navy.mil/04Jun%5FFoss.pdf.

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50

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.

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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

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