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Dissertations / Theses on the topic 'Food service'
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Chou, Chieh-Chou. "MOrder Server food service." CSUSB ScholarWorks, 2004. https://scholarworks.lib.csusb.edu/etd-project/2550.
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The purpose of this study was to develop a Point Of Sale system which helps owners to cut restaurant losses, improve customer service, reduce employee mistakes, and increase profitability. mOrder-Servers is touch screen oprerated at the point of sale, It has an easy to follow screen layout, and the simplicity of a windows based interface.
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Qui, Li. "Morder-Client Food Service." CSUSB ScholarWorks, 2004. https://scholarworks.lib.csusb.edu/etd-project/2772.
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In the Morder-Client Food Service, a waiter/waitresses orders meals via a wireless handheld device. By reading the order items listed on the screen of a personal computer which is in a kitchen, the cook can make the correct dishes. This system can improve service quality and efficiency.
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Trymell, Maria. "SCHOOL FOOD SERVICE QUALITY : A quantitative study about Food Service Professionals’ and parents’ expectations." Thesis, Umeå universitet, Institutionen för kost- och måltidsvetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-184395.
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Background School meals have been seen to promote healthy dietary habits and social equality, in children, if parents are involved. The positive effects in the design of a sustainable school food service system come from a two-way communication between Food Service Professionals (FSP), and parents. Objective The purpose of the study was to compare what aspects of the school meal FSP, and parents find important, and to see if there are differences, or similarities, that could have implications for how service quality is perceived (by the parents). Method Web-based questionnaire completed by 227 FSP, and 153 parents for children 6-16 years old. Individuals’ expectations were explored using a Food Service Quality Index. Groups were compared with Mann‐Whitney U‐test, and Chi2-test with a set significance level of p-value <0.05. Results High expectations were reported on the Servicescape (physical meal setting), and the Service meeting, by both the FSP, and the parents. The school canteen atmosphere, and a welcoming attitude was rated as extremely important, by both the FSP, and the parents. Expectations on school food service quality were high among parents with high education. Comments from the respondents were primary related to normative values about food quality, and culinary aspects. Conclusion The expectations were related to hospitality and service, in the Servicescape, with an “inviting school canteen”, “to feel welcome”, and “to answer children’s questions” in the school canteen, for the majority of the FSP and the parents. The findings of this study suggest future research in how cooperation with parents could be implemented through parental representations in school food councils, and digital platforms.Bakgrund Skolmåltider har visat sig främja hälsosamma kostvanor, och social jämlikhet hos barn, om de utformas i samverkan med föräldrar. Positiva effekter kan ses vid en tvåvägskommunikation mellan personal och föräldrar. Syfte Syftet med studien var att jämföra vilka aspekter av skolmåltiden som föräldrar, och måltidspersonal anser som viktiga, och att se om det finns skillnader, eller likheter som kan påverka hur servicekvaliteten uppfattas (av föräldrarna). Metod Webbaserat frågeformulär ifyllt av 227 måltidspersonal, och 153 föräldrar till barn,6 – 16 år, inom måltidsservice. Deltagarnas förväntningar undersöktes med hjälp av ett Food Service Quality Index (FSQI). Grupper jämfördes med Mann-Whitney U-test, och Chi2-test med en signifikansnivå p <0.05. Resultat Höga förväntningar rapporterades gällande den fysiska måltidsmiljön (the Servicescape), och servicemötet (The Service meeting), både av måltidspersonalen och föräldrarna. Skolmatsalens atmosfär och en välkomnande attityd beskrevs som extremt viktigt, både för måltidspersonalen och föräldrarna. Förväntningarna på skolmåltidskvaliteten var hög bland föräldrar med hög utbildning. Kommentarerna från respondenterna var primärt relaterade till normativa värden om livsmedelskvalitet, och kulinariska aspekter. Slutsats Förväntningarna var relaterade till gästfrihet och service, i servicelandskapet (Servicescape), med "en inbjudande skolmatsal", "att känna sig välkommen" och "att svara på barns frågor" i skolmatsalen, för majoriteten av FSP och föräldrarna. Resultaten av denna studie kan ligga till grund för ytterligare forskning kring hur samarbete med föräldrar kan implementeras genom föräldrarepresentanter i skolmatråd och digitala plattformar.
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McAllister, Steve Randolph. "Implementation of Food Safety Regulations in Food Service Establishments." ScholarWorks, 2018. https://scholarworks.waldenu.edu/dissertations/5902.
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Food service businesses in the United States have experienced millions of dollars in losses caused by foodborne illness outbreaks, which can lead to bankruptcy and business closures. More than 68% of all foodborne illness outbreaks occur in food service establishments. The purpose of this descriptive case study was to explore the strategies leaders of food service establishments use to implement food safety regulations. Force field analysis was the conceptual framework for this study. The population for the study consisted of 3 leaders of food service establishments located in the southeastern region of the United States. Data were collected using semistructured interviews and a review of the business policies and procedures that support compliance with critical food safety regulations. The methodological triangulation approach was used to assist in correlating the interview responses with company policies and procedures during the data analysis process. Yin's 5-step data analysis approach resulted in 3 themes: (a) organizational performance analysis for improvements in food safety, (b) strategies applied to improve food safety, and (c) stability of new strategies for food safety. The key strategies identified included adhering to the guidelines of food code and regulation, conducting employee training and awareness building, and working closely with food safety inspectors. The implications for positive social change include the potential to add knowledge to businesses, employees, and communities on the use of effective food safety strategies to minimize foodborne illnesses. Such results may lead to the improvement of service performance and long-term growth and sustainability of food service establishments.
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Schembri, Paulino. "Improving food allergen management in small food service businesses serving loose food." Thesis, University of Central Lancashire, 2017. http://clok.uclan.ac.uk/22990/.
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Food allergens, a concern for an increasing number of people, are common food ingredients found in most kitchens. For the majority of the population these ingredients are harmless yet for about 2% of the global adult population, these ingredients pose a health risk and at times could also be life threatening. There is no known cure for food allergies; therefore abstinence from consumption is the only assurance of food safety which means that controls of ingredients and preparation practices are imperative. This becomes more complex when the food is not prepared by the sensitive individual. To date, literature on food allergens has not sufficiently engaged in the management of allergens in the food service industry. The food service industry, irrelevant to size, is legally obliged since 2014, to inform the food allergy sufferers of food allergens present in the food served. This requires staff to be knowledgeable of the food allergens. The practices of producing safe food for allergy sufferers are hindered by barriers which are synonymous with the nature of the business and compounded in small food service businesses, however food allergy sufferers trust small business more when eating out. Understanding key factors in the preparation and serving of food to sensitive individuals required this research to adopt a mixed-method approach in analysing the procedures required in food production and preparation. Initially four allergy sufferers drew attention to their concerns of the practices in the food service industry during a focus group discussion held in Malta. This was followed by investigating the proper management of food by observing current practices in preparation, identifying gaps in training and discussing behavioural change. This thesis introduces an innovative multi-faceted toolkit which was developed to manage food allergens and tested in three small food businesses. Taking into account the literature review, the innovative toolkit provides a system which logs ingredients for recipe building through matrices, meets the sufferers’ requirements to be informed about the food through QR codes, and overcomes the barriers the food industry has to produce allergen free food. The research identifies lack of understanding of food allergens and their consequences by the food service staff and the influence this has on the quality of life, as contributors to the lack of trust the allergy sufferers have in the industry. Seventeen staff were trained in food allergen management. The participants’ knowledge was evaluated pre and post training. It was determined that the required change in behaviour to prepare safe food for allergy sufferers requires external drivers, as traditional classroom training alone failed to entrench better practices. The work provides a holistic understanding of the requirements of food allergens management and the improvements required to achieve effective allergen management training programmes in small food services businesses.
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Dallinger, Ioana. "Chefs' perceptions of convenience food products in university food service operations." Thesis, Virginia Tech, 2013. http://hdl.handle.net/10919/78077.
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The decision regarding when and to what extent to use convenience food products is a perennial issue in the hospitality industry. Despite the pertinence of this issue in the industry, it has never been explicitly examined in the hospitality literature. Potential advantages of adopting convenience food products in food-service operations include: savings in time and costs, better portion and cost control, ease of training and evaluation, superior customer relationships through product consistency, increased safety, ease of storage, and added eye appeal. On the other hand, noticeable disadvantages may include: staff motivation problems, facilitated labor mobility, increased emotional labor for supervisor, health and nutrition down-sides, and more waste. Therefore, to further explore this issue, a paper and pencil survey was administered to culinary managers in a large university dining setting. Respondents included 132 chefs representing ten dining facilities. The results indicate that even though the time and labor cost savings brought about by the use of convenience food products are perceived as advantageous, the implied consistency of the final product and superior portion control are not as important. Furthermore, customer relationships, catering to special groups, and final products' eye appeal appear to be better facilitated by non-convenience foods. Even though it is easier to train chefs/ cooks/ employees to use convenience food products rather than non-convenience ones and these employees appear to be under less psychological pressure in their jobs, they will conversely be less motivated and worse paid. The theoretical and practical implications of these findings are discussed herein.Master of Science
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Schultz, David A., and Russell L. Ellis. "Organizational analysis of Food Service Management." Monterey, California. Naval Postgraduate School, 2011. http://hdl.handle.net/10945/10776.
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MBA Professional ReportThis study analyzes the current Navy Food Management Team (NFMT) alignment under the leadership of COMFISCS and the inability for NAVSUP Food Service (SUP 05) to directly coordinate with teams in the seven different assigned regions. This separation has raised difficulties for SUP 05 to gauge the effectiveness of training, budgeting, team make-up, fleet trends, policy implementation and instruction reviews and re-writes. The lack of continuity and consistency across Navy food service operations is driving the research behind this project, with the ultimate goal being recommendations that lead to the organizational structure that improves customer service fleet wide. The data set contains current Navy Food Management Team manning levels, annual budgets, Supply Management Certification scores for the last three years, training assist visit percentages and ship visit periodicities in each geographical area of responsibility. An extensive cost analysis was also performed covering salaries, basic housing allowances for team members by location, travel costs and facilities and office expenses in an attempt to provide a recommendation for the most efficient, cost effective team management for the future.
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Trymell, Maria. "What is school food service quality? (part 1) : exploring perceptions of service quality among children and food service professionals in Sweden." Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-21608.
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Background: Every year 260 million lunch meals are served in Swedish schools. To design sustainable meals that are eaten and appreciated by the children, not only the food is important but also to understand how the meeting between the Food Service Professionals (FSP) and the children, and part of the service provided, affects the children's overall meal experience. Objective: The purpose was to explore the perceptions of food service quality among children, and how FSP in school perceive and work with service during meal situations. Methods: The present study was the first qualitative phase of an exploratory mixed method study. Qualitative data was collected from six children 10 ≤ 13 years old, in five different Primary schools, and two FSP, from two different Primary schools, in south east of Sweden, through semi structured interviews. The quantitative study will be conducted spring semester 2021. Results: The study result showed that among the children and the FSP, service was perceived in terms of being “functional”, as well as “caring”. Functional referred to the importance of maintaining hygienic order in the school canteen, and to be able to answer questions regarding the content of the food. Service was also described by the FSP in terms of caring for the children and listening to their special needs. The FSP believed that their presence, in the canteen, was important for making the right decisions at the right time. Artefacts like food labels and the menu were interpreted as important service markers among the FSP. However, the artefacts could be perceived in the reversed way, as an expression of poor service quality among the children. Clearly, if the information meant that children’s desires and expectations were not satisfied; the perceived service quality could affect the overall meal experience in a negative way. Conclusion: The children perceived that service in the school canteen was about the FSP maintaining a hygienic order, in the canteen. Also, being close to the children, to be able to answer questions about the food's content, based on the children’s different needs, for example lactose-free, vegetarian, and pork-free. The FSP considered that the most important thing was to serve tasty food, prepared from scratch, and in doing that, include the different wishes from the children. In the meeting with the children, they stated that a commitment is created between the child, and that service quality was about having an eye for what needs to be done.
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Webb-Yeates, Morgan. "Food Defense Among Meat Processing and Food Service Establishments in Kentucky." TopSCHOLAR®, 2013. http://digitalcommons.wku.edu/theses/1249.
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Agroterrorism is the deliberate introduction of a plant or animal disease with thegoal of causing fear, economic instability, illness, or death. After the 2002 terroristattacks on the World Trade Center, the security of the food supply is of increasingconcern to the United States. A major incidence of agroterrorism or food tampering would have far reaching impacts on the economy and public health. The first objective of this project was to determine knowledge and concern of agroterrorism in meat processing facilities in Kentucky, and to determine knowledge and concern of food tampering and food defense in food service establishments in Warren County, Kentucky. The second objective was to determine security strategies that were being implemented by these facilities. Two separate surveys, one for meat processors and the other for food service establishments, were designed to meet these objectives. An observational study was conducted for meat processing facilities. It was found that these facilities were generally unconcerned with agroterrorism, although a reasonable amount of security implementations were in place at these facilities. A statistical comparison between restaurants and non-restaurant food service establishments, such as schools, hospitals, and hotels, was performed. Both types of food service establishments expressed little concern about a food tampering event. Non- restaurant food service establishments were slightly more concerned than restaurants about both food tampering and food defense.
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Koechlin, Karen. "Does educational intervention reduce the number of food violations? an evaluation of the Food Employee Educatioon [sic] and Safety Training (FEEST) In Orange County, California /." Atlanta, Ga. : Georgia State University, 2009. http://digitalarchive.gsu.edu/iph_theses/69/.
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Thesis (M.P.H.)--Georgia State University, 2009.Title from title page (Digital Archive@GSU, viewed June 17, 2010) Ike Okosun, committee chair; Murugi Ndirangu, committee member. Includes bibliographical references (p. 45-49).
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Crawford, Sarah L. "Defining quality customer service competencies at University of Wisconsin-Stout's Memorial Student Center." Online version, 2002. http://www.uwstout.edu/lib/thesis/2002/2002crawfords.pdf.
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Fleming, Rebecca M. "Defining quality customer service competencies at the University of Wisconsin-Stout's Memorial Student Center phase II /." Online version, 2002. http://www.uwstout.edu/lib/thesis/2002/2002flemingr.pdf.
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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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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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Flom, Kari. "Room service a new approach to food service in acute care facilities /." Online version, 2003. http://www.uwstout.edu/lib/thesis/2003/2003flomk.pdf.
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Morganstein, Susanne R. "Guest satisfaction in a college food service setting /." Online version of thesis, 1994. http://hdl.handle.net/1850/11576.
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Hong, Wan Soo. "The development of a methodology for assessing food quality in hospital food service systems." Thesis, Sheffield Hallam University, 1993. http://shura.shu.ac.uk/19824/.
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There are few empirical studies of food quality within hospital food service systems. Although it is widely accepted that food quality is a multi-faceted phenomenon, much attention has been paid to single component explanations in the past. The aim of this study throughout has been two fold - to develop a model suitable for evaluating the quality of food in conventional hospital food service systems; and to evaluate food quality in selected hospitals in the Trent Regional Health Authority and West Midland Regional Health Authority using the model. A key outcome in this study has been the development of a multifaceted measurement of food quality to help catering managers deploy resources effectively, in conventional hospital food service systems. This approach was achieved using a variety of qualitative and quantitative information to score six food quality components and 15 influencing variables. Food quality was defined as a multi-dimensional measure to include measures of satisfaction of patients and catering staff, productivity, safety, and nutritional adequacy. Measures of influencing variables were chosen or adapted from those available in food service operations insofar as was possible. Where none was available, methods were developed. The variables were grouped into two major categories: human resources and system resources. A survey of 12 hospital conventional food service systems in the UK was undertaken and detailed information was collected from each, including surveys of 933 patients and 327 catering staff. Patient satisfaction with the quality of hospital food and food-related service was evaluated by patient questionnaires. It was measured by assessing 14variables. Patients seem to be generally satisfied with the food served. In the regression analysis none of the influencing variables explained the component of 'patient satisfaction' at the level of P < 0.05, suggesting that it is a different kind of component from the other 4. Importantly the component 'patient satisfaction' appears to be explained predominantly by patients' own demographic and emotional variables rather than by objective catering system factors. Age and appetite were found to significantly correlate with patient satisfaction scores. The component of food waste was found to have a high negative correlation with patients' satisfaction. It may be possible to use food waste as an index of patient satisfaction in future research. Catering staff - satisfaction was evaluated by measuring employee job attitudes towards five aspects of their job using the Job Description Index (JDI). The JDI is directed toward specific areas of satisfaction rather than global or general satisfaction and was easily administered. The food service workers surveyed in this research were less satisfied with their jobs than are other types of workers in other industries. In the regression analysis total number of patients explains around 36% of the variation in staff satisfaction. The productivity level was based upon the total meal equivalents divided by the total labour hours required to produce and serve them. The regression analysis suggests that around 77% of the variance in productivity is explained by labour cost. The safety component was based upon two elements which were microbiological control and temperature control. The results of regression analysis suggest that the number of menu items and the subsidizing meal ratio explain around 74% of the variation in the safety component. Nutritional adequacy was evaluated indirectly by measurement of food waste. In the regression analysis more than 68% of food waste component can be explained by the variable occupancy rate. Correlations between the food quality components show that a non-significant relationship existed between all but one of the components of food quality studied. A significant negative correlation existed between the patients'satisfaction with the hospital meal and service and the food waste; this was expected. The non-significant correlations between the components of food quality showed the independence of components, confirming the need for a multi-dimensional model of food quality. The findings of this research support the notion that food quality is a multi-faceted phenomenon and have led to the development of a practical way of measuring it.
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Papargyropoulou, Effrosyni. "Food waste generation in the hospitality and food service sector : prevention insights from Malaysia." Thesis, University of Leeds, 2016. http://etheses.whiterose.ac.uk/16779/.
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Food security is one of the greatest challenges the world faces today. Providing nutritious, safe and affordable food for all in a sustainable way will become even more challenging under the burden of increasing world population and global environmental change. Whist 795 million people are undernourished; one third of the food produced globally for human consumption is lost or wasted. The food waste – hunger paradox is an illustration firstly of the failing global food system, and secondly of the importance of food waste in the sustainability and food debates. Food waste represents substantial economic losses, has devastating environmental impacts, and moral and ethical implications in the face of food poverty. Due to its detrimental economic, environmental and social impacts, food waste has received increasing attention in research and policy, viewed predominately from an engineering and technological perspective. In response, this research firstly critically reviewed contemporary conceptual frameworks and reframed food waste to produce the Food Waste Hierarchy. Secondly, it critiqued the current methodological approaches and developed a new framework to investigate the scale, origin, patterns and causes of food waste generation in the hospitality and food service sector in Malaysia. Finally, the research identified the most promising food waste prevention measures for the sector. These objectives were achieved by developing and applying a mixed methods interdisciplinary approach that linked the biophysical and economic flows of food provisioning and waste generation, with the social practices associated with food preparation and consumption. The food waste prevention insights that emerged from this research call for change in both the socio-technical systems and social practices related to food production and consumption; a message relevant to the food and broader sustainability research.
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Leuer, Debora Kim. "A comparison study of food facility inspection scores and consumer complaints." CSUSB ScholarWorks, 1999. https://scholarworks.lib.csusb.edu/etd-project/1711.
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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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Ekman, Emelie. "Self-Scanning Services in Food Retail : An Investigation on how Self-Scanning Services are adopted in the Swedish Food Retail Environment from a Service Fascination Perspective." Thesis, KTH, Skolan för datavetenskap och kommunikation (CSC), 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-188933.
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The retail industry is a competitive environment moving towards being rather service-oriented than product-oriented. It is hence essential for businesses to comprehend the market and act accordingly to differentiate themselves. A way of gaining competitive advantage and engage consumers is to invest in innovative technology. Self-scanning services are a fast-improving technology offering consumers a convenient way of shopping. To self-scan through scanners and via self-checkout cashiers are common on the Swedish food retail market. The retailing group ICA is however unique in the sense that they since 2014 additionally offer mobile self-scanning through their smartphone application “ICA Handla”[1]. Despite the increasing use of self-scanning services, there is a lack of research on this area. Thus it is of interest to further investigate the views regarding self-scanning. An interesting concept is ‘Service Fascination’, which is defined as a positive emotional state arising through conscious and subconscious effects when using innovative technology. By reviewing ‘Service Fascination’, it is possible to investigate how innovative technology is adopted. The thesis hence proves to what extent Service Fascination can be measured regarding self-scanning services using the Service Fascination Evaluation Model (SFEM). Based on the model, the essay suggests areas of improvement within ‘Service Fascination’ and depicts the views on self-scanning from the perspectives of consumers, retailers and experts. Tailored communication regarding self-scanning, depending on if the receiver is a non-user, a user or a retailer, is suggested to be further elaborated on. The quality of the self-scanning equipment and the appearance/features are moreover also key conclusions which are proposed to be further developed. Self-scanning services used in the right way are by the thesis' results argued to be a useful tool to differentiate on the Swedish food retail market. [1]http://www.ica.se/appar/ica-handla/Livsmedelsdetaljhandeln är en konkurrenskraftig marknad som rör sig mot ett serviceinriktat klimat där upplevelser väger tyngre än produkter. Det är således viktigt för företag att förstå marknaden och anpassa sig för att särskilja sig. Ett sätt att uppnå konkurrensfördel och på samma gång engagera kunder är att investera i innovativ teknik. Självscanningstjänster är en snabbt växande teknik som erbjuder kunder ett bekvämt sätt att handla. Idag är det vanligt förekommande med självscanning genom scanners och “snabbkassor” på den svenska livsmedelsmarknaden. Detaljhandelsföretaget ICA är dock unika med sin tjänst att självscanna via mobiltelefonen med hjälp av “ICA Handla”-appen[1] som lanserades 2014. Trots den ökande användningen av självscanningstjänster finns det ett behov av mer forskning på området. Således är det av intresse att vidare undersöka synen på självscanning. Ett intressant begrepp är ”Service Fascination”, ett positivt känslotillstånd som uppkommer genom medveten och omedveten användning av innovativ teknik. Genom att studera ”Service Fascination” är det möjligt att undersöka hur innovativ teknik anammas. Uppsatsen visar därför till vilken grad Service Fascination kan mätas (gällande självscanning) med hjälp av “Service Fascination Evaluation”-modellen (SFEM). Baserat på modellen föreslår uppsatsen utvecklingspotential inom området Service Fascination och illustrerar synen på självscanning från kunders, ICA-handlares och experters perspektiv. Slutsatser som är föreslagna att arbeta vidare med är skräddarsydd kommunikation beroende på om mottagaren är en icke-användare, användare eller ICA-handlare. Kvaliteten på utrustningen och självscanningsenheters utseende/funktioner föreslås också att vidareutvecklas. Uppsatsens resultat motiverar för att självscanning som används på rätt sätt är ett användbart verktyg för att skapa konkurrensfördel på den svenska livsmedelsmarknaden. [1]http://www.ica.se/appar/ica-handla/
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Parkinson, Nancy S. "Educational attainment, food and nutrition knowledge, nutrition attitudes, nutrition behaviors, and nutrition training of Indiana school food service directors." Virtual Press, 2005. http://liblink.bsu.edu/uhtbin/catkey/1319832.
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The National School Lunch Program (NSLP) was established to provide meals that would meet one-third of the daily nutritional needs of children. Administrators of NSLP understand the responsibility to address the rising increase of obesity in children today. The purpose of this study was to examine the educational attainment, food and nutrition knowledge, nutrition attitudes, nutrition behaviors and nutrition training of 411 Indiana School Food Service Directors, through the completion of a 50 itemized questionnaire. The hypothesis of this research was to show that the educational attainment of Indiana School Food Service Directors would not impact their food and nutrition knowledge, nutrition attitudes, nutrition behaviors or nutrition training.A statistical significance (p<0.036) was found when analyzing nutrition attitudes between the respondents in the 41-50 year age group and the 61-70 year age group. Results indicated the 41-50 year old group had a more positive nutrition attitude than the 61-50 year age group. Additional analysis of the questionnaire results revealed no statistical significant difference between Indiana School Food Service Directors' educational attainment and nutrition attitude, nutrition behaviors, or nutrition training.Department of Family and Consumer Sciences
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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."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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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 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.
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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 ReportThe 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
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Malone, Debra. "A nutrition education kit for food service training programs." CSUSB ScholarWorks, 1995. https://scholarworks.lib.csusb.edu/etd-project/1215.
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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 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
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Flink, Mathias Gustaf, and Carl Beling. "Food for thought : A study on the digitalization of restaurant interactions." Thesis, Uppsala universitet, Företagsekonomiska institutionen, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-332264.
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This study is grounded in the evolving perspective of Service Marketing, Service-Dominant-Logic and ServiceLogic and aims to provide a holistic view of how the digitalization of interactions affects the service provided by the restaurant and in turn the customers’ value creation processes. More exactly, the study examines a digital system for information exchange, order placements and payments in a restaurant on the Swedish market. The study adopts a qualitative approach and data has been collected through the use of unstructured observations and semi-structured interviews. The findings are that the system for digital interactions has both positive and negative effects on valuecreation. It also changes other aspects of the service not directly linked to the system. If this ultimately creates more or less value for the customers is believed to depend on the customers’ individual differences, but if the system is used as a complement to the already existing service rather than as a substitute of the human interaction there are opportunities for a successful implementation.
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Karels, James G. "An ergonomic assessment associated with the University of Wisconsin-Stout Dining Service's fresh milk exchange process." Online version, 1998. http://www.uwstout.edu/lib/thesis/1998/1998karelsj.pdf.
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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 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.
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Bjellebeck, Wiktor, and Sebastian Peldius. "Service Design for a Sustainable Food Consumption : Bridging Gaps between the Food Source and the Kitchen." Thesis, KTH, Skolan för industriell teknik och management (ITM), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-281369.
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The client of this thesis is Electrolux and the department Electrolux Innovation. The supervisors from the company are Camila Serpa Soares and Tove Chevalley. The purpose of the thesis was to develop a service within the field of sustainable food consumption, which was later narrowed down to increase the accessibility of local produce for the user group young professionals livingin urban environments. A service design-approach with qualitative research-tools has been adopted and used throughout the project to investigate the user and map out their needs, behaviors and routines. The project has gone through four phases: a set-focus phase where desktop research, expert- and user interviews were carried out to specify the focus of the project, an in-depth research phase with user studies as well as other stakeholders that later led to a vision and problem definition, an iterative problem solving-phase (also called ”sprint”) with four consecutive weeks, each with a specific challenge to be investigated and tested with prototypes in user-tests. Lastly, a concluded result phase was carried out where all the gathered insights from previous phases were summarized to guide to the final concepts. Urban logistics has also been researched through expert interviews and user-tests to ensure the final concepts are feasible in terms of their logistics while not contributing to urban congestion. As a result of the gathered insights, the target user was divided into two need groups with specific need, demands and desires. Based on these need groups, design principles have been created to guide in the design of the concepts. Three service concepts were developed. Concept 1 addresses need group A while concept 2 and 3 are designed for need group B. All concepts have a digital platform where concept 2 and 3 share the same platform. Three different pick-up points have been developed as well as business model canvases to show how the concept can fit Electrolux. The three concepts have been presented to the client with discussions regarding which need group they want to focus on, the opportunities and barriers for each concept and which concept they consider most feasible. Electrolux should conduct a user-test with a physical prototype, negotiate with partners and examine the revenue models before implementing any of the concepts.Detta projekt har utförts för Electrolux och avdelningen Electrolux Innovation. Handledare från företaget var Camila Serpa Soares och Tove Chevalley. Syftet för projektet var att utveckla ett tjänstekoncept inom ämnet hållbar matkonsumtion, vilket senare avgränsades till att fokusera på att öka tillgängligheten av närproducerad mat för målgruppen unga professionella i urbana städer. Det tillvägagångssätt som har använts under arbetets gång är en tjänstedesignmetodik där kvalitativa forskningsverktyg har använts i syfte att undersöka användaren och kartlägga deras behov, rutiner och beteenden. Projektet har genomgått fyra olika faser. Först en fokus-fas där litteraturstudier, expert-och användarintervjuer har utförts i syfte att specificera fokuset för projektet. Därefter en djupgående forskningsfas med intervjuer och observationer av användaren och andra intressenter vilket ledde till en vision och problembeskrivning. Sedan en iterativ problemlösning-fas (även kallad ”sprint”) bestående av fyra veckor där varje vecka har tilldelats ett problemområde som ska undersökas och testas med hjälp av prototyper i användartester, och till sist en sammanfattande resultat-fas där insikter och lärdomar från samtliga faser slås ihop för att leda till slutgiltiga koncept. Den urbana logistiken har även undersökts med expertintervjuer och användartester för att säkerställa att de slutgiltiga koncepten är genomförbara logistikmässigt samt inte bidrar till stadstockning. De insikter som har genererats under arbetets gång resulterade i att användaren delades upp i två olika olika behovsgrupper med specifika behov och önskemål. Utifrån dessa behovsgrupper har designprinciper skapats för att vägleda i utformningen av koncept. Till slut utformades tre tjänstekoncept. Koncept 1 adresserar behoven från behovsgrupp A medan koncept 2 och 3 är utformad efter behovsgrupp B. Samtliga koncept har tilldelats en digital plattform, varav koncept 2 och 3 delar samma plattform. Tre olika typer av upphämtningsplatser har utformats samt affärsmodeller för att visa hur koncepten passar Electrolux. De tre koncepten har presenterats för Electrolux och diskussioner har hållits kring vilken behovsgrupp de vill rikta sig in på, vilka möjligheter och barriärer det finns för varje koncept samt vilket koncept de anser vara mest genomförbar. Innan implementering bör Electrolux testa en fysisk prototyp av koncepten med kund, förhandla med samarbetspartners och undersöka intäktsmodellen.
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Revelas, Damon Andrew. "A packaging/foodservice analysis : a fruit-filling study /." Online version of thesis, 1990. http://hdl.handle.net/1850/10694.
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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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FLAESCHEN, ANDRE. "INFORMATION ARCHITECTURE FOR THIRD PARTY LOGISTICS SPECIALIZED IN FOOD SERVICE." PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIRO, 2010. http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=32858@1.
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Nos últimos anos, o sistema de franchising, comum em redes de lanchonetes fast-food, vem ganhando maior destaque no cenário econômico mundial, incluindo o Brasil. Esse modelo de negócio, altamente padronizado, além de buscar expandir seu sistema geograficamente, precisa proteger seu maior ativo, a
marca. Sua estruturação e gestão criam conflitos naturais de interesses e de assimetria de informações entre franqueador e franqueado, advindos da exploração coletiva de um mesmo ativo e da dispersão geográfica. Nesse sistema é muito importante ater-se às competências centrais. Como consequência, é usual a contratação de prestadores de serviços logísticos (PSL) para a coordenação e controle do fluxo de informações e mercadorias, percebidas como atividades de apoio ao negócio. Esta dissertação propõe uma arquitetura de informação capaz de apoiar os processos operacionais do PSL em estudo e monitorar seus fatores críticos de sucesso.In the last years, the franchise system, common in fast food chains, is gaining greater prominence in the global economy scenery, including Brazil. This business model, highly standardized, in addition to seek to expand its system geographically, needs to protect its greatest asset, the brand. Its organization and management create natural conflicts of interests and asymmetric information between franchiser and franchisee, coming from the collective exploration of the same asset and geographic dispersion. In this system is very important to stick to the core competencies. As a result, it is usual to hire a third party logistics (3PL) providers to coordinate and control the flow of information and goods, perceived as activities to support the business. This thesis proposes an information architecture capable of supporting operational processes in the 3PL in study and monitor their critical success factors.
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Pramudita, Krisnaldi Eka. "Designing a Demand Forecasting Service in a Food-delivery Platform." Thesis, KTH, Skolan för elektroteknik och datavetenskap (EECS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-294145.
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This thesis presents a preliminary design of a demand forecasting service using a service design approach. The service aims to provide a better user experience when forecasting demands for the Operational Managers (OM) in an online food-delivery platform. Based on the internal user interviews, demand forecasting is essential to plan the right yet efficient balance between order demand and delivery supply. However, some limitations were discovered in the existing process that creates unnecessary manual work, and therefore less time productivity. This thesis explores whether to create a better digital and centralized forecasting service and can be introduced to reduce the manual tasks as much as possible using Machine Learning models. The research methodologies used in this thesis are the user-centric design methods, for example, semi-structured interviews, Affinity diagrams, Stakeholder Mapping, Persona, User Journey Mapping, and Service Blueprint. Moreover, the research highlights the current gaps in the forecasting process and presents comprehensive suggestions in designing the forecasting service. The results also combined the stakeholder aspirations to ensure operational efficiency and user-centric design methods to solve those gaps.Denna uppsats presenterar en preliminär design för en tjänst för efterfrågeprognostisering med hjälp av en tjänstedesignmetod. Tjänsten syftar till att ge en bättre användarupplevelse vid prognostisering av efterfrågan för de operativa cheferna på en online-matleveranstjänst. Intervjuer med interna användare visade att prognostisering av efterfrågan är viktig för att kunna planera en korrekt men effektiv balans mellan efterfrågan och antalet kurirer. I den nuvarande processen upptäcktes dock några begränsningar som skapar onödigt manuellt arbete och mindre tidsproduktivitet. Förslaget var att skapa en bättre digital och centraliserad prognostiseringstjänst och minska de manuella uppgifterna så mycket som möjligt med hjälp av maskininlärningsmodeller. I forskningen tillämpades användarcentrerade designmetoder, till exempel halvstrukturerade intervjuer, affinitetsdiagram, intressentkartläggning, persona, kartläggning av kundresor och service blueprint. Dessutom belyste forskningen de befintliga luckorna i hela processen och presenterade omfattande förbättringsförslag för utformningen av prognostiseringstjänsten. Resultaten kombinerade också intressenternas ambitioner för att säkerställa operativ effektivitet med användarcentrerade designmetoder för att lösa rätt problem. Prognostiseringstjänsten utvecklades av företaget utgående från forskningsresultatet.
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Rider, Alyssa Anne. "Sustainable Food Service Practices: Is it Good for the Waistline?" OpenSIUC, 2010. https://opensiuc.lib.siu.edu/theses/397.
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Trayless dining is a new form of sustainability that has been said to be socially, environmentally, and economically beneficial. Some individuals further claim it has health benefits and encourages students to consume less food. The main objective of our study was to examine the relationship between a trayless dining system and weight maintenance of freshmen college students at Southern Illinois University Carbondale (SIUC). A survey instrument was developed for this study and consisted of four sections: section 1) eating habits; section 2) external and internal eating cues; section 3) physical activity; section 4) demographics. Data collection included a convenience sample of students who utilized Trueblood and Lentz campus dining hall facilities at SIUC twice during the 2008-2009 academic year. A total of 621 surveys were collected in the fall semester of 2008 from students eating at the SIUC Dining Halls. Freshmen responses were exclusively examined due to the research interest, therefore, 355 freshmen surveys were used. A second survey was distributed in the spring semester of 2009. Of the 355 freshmen who filled out the initial survey, 34 freshmen completed the follow-up survey. Participants were predominantly Caucasian or Black, eighteen years of age, and lived on campus. Linear regression analysis was used to determine the independent effect of trayless dining on weight change. Our study did not find a significant predictor at the p <.05 level between those who reported consuming more or less food in a trayless dining setting and weight change. Therefore, weight change was not significantly affected by trayless dining. An overall mean weight change of 2.79 pounds was observed in this study, showing similar results to other freshmen weight change studies conducted previously (Mihalopoulos et al., 2008; Hoffman et al., 2006; Kasparek, et al., 2008; Levitsky, et al., 2005). Since trayless dining is a new concept, there is little information available and no previous research to link it to weight change. Trayless dining may be one factor of many to consider when addressing college freshmen weight gain. Other factors such as physical activity, stress, health-related behaviors, and snacking habits should also be addressed for a more comprehensive assessment. Continued efforts to guide students into healthy lifestyles should be a focus for health professionals.
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Fornaro, Elisabeth Grace. ""It's Like Professional Food": Sustaining Urban Educators Through Service-Learning." Diss., Temple University Libraries, 2018. http://cdm16002.contentdm.oclc.org/cdm/ref/collection/p245801coll10/id/497461.
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Urban EducationPh.D.
This dissertation examined the assumptions and motivations that shape teachers’ participation in a service-learning practice and community of practice and how their participation affects their professional practice and identity. Framed by Santoro’s (2013) model of teacher integrity, defined as an educators’ ability to teach in alignment with their commitments, it presents an understanding of challenges to participants’ integrity, and how they mitigate those challenges. Heuristically, this project can be understood as the study of two components conducted using an ethnographic perspective over the course of 16 months: (1) the study of the community of practice and (2) the study of how its characteristics manifest in practice. It involved 100 hours of participant observation, 31 interviews, and the collection of artifact data. Data promote service-learning as a vital pedagogy by shedding light on its potential to sustain urban educators whose integrity is challenged by discourses, policies, and practices that emphasize competition and social efficiency rather than more holistic understandings of education as a civic and social good. Findings show how and why urban educators’ professional and personal commitments are intertwined with beliefs about social justice and democracy. Because of their work with student populations underprivileged and marginalized by systemic situations, meeting students’ social and emotional needs, honoring student voice, and teaching citizenship skills were important to participants. Conditions in their urban schools— a lack of curricular autonomy; insufficient time and resources to meet students’ needs; and deficient support systems— challenged participants commitments. As a result, participants were pushed to participate in service-learning and a service-learning community of practice. In addition, several characteristics of the community of practice pulled participants to participate: a framework for integrating quality service-learning into school- or school district-mandated curriculum; pedagogical and emotional supports specifically needed by urban teachers; and recognition that countered discouragingly negative perceptions of urban teachers. These resources and supports helped urban teachers’ fulfill their professional and personal commitments, validated their work, and sustained them in the profession.
Temple University--Theses
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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 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.
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Hollis, Christa. "Developing Generation Z Fast Food Service Industry Leaders Through Training." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4451.
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The labor force consists of 4 generations including Generation Z with an estimated 25 million Baby Boomers leaving the workforce between the year 2010 and 2020. Franchise fast food service managers desire competent leadership in the workplace inclusive of Generation Z. Yet, many franchise fast food service managers do not have training programs to develop Generation Z's leadership behaviors. Based on Vroom's expectancy theory and Blau's social theory, the purpose of this single-case study was to explore the training programs franchise fast food service managers could implement to develop Generation Z's leadership behaviors. Data collection consisted of direct observation and semistructured interviews of 5 purposely selected franchise fast food service managers at a franchise fast food organization in the southern region of Georgia. Data analysis included coding the transcribed interviews to identify relevant themes, and member checking to strengthen the reliability and validity of the interpretations of participants' responses. The 6 main themes revealed were leadership training, leadership skills, leadership behaviors, training barriers, human capital development, and on-the-job training, which affects employees' performance and organizational effectiveness. Business leaders in organizations may use the findings of this study to develop effective training programs for evolving Generation Z's leadership skills, which could improve the U.S. food service industry turnover rates. Social change implications include the importance of the need for succession planning strategies to promote growth and sustainability within the fast food service industry.
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TIBERI, EMIDIO. "Numerical modelling of thermal systems for professional food service appliances." Doctoral thesis, Università degli Studi di Trieste, 2019. http://hdl.handle.net/11368/2991041.
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Numerical models are very popular in industry thanks to their efficiency in terms of time saving and high level of details for the investigation of the physical phenomena.
In industrial applications a numerical model has to be accurate in reproducing the physical phenomena, but at the same time robust and computationally efficient. These three aspects
are quite in disagree when complex physical phenomena occur, because a high level of
accuracy often is reached by the use of complex numerical models which, however, require a lot of computational effort. In this thesis three numerical models aim to reproduce in a computationally-efficient and robust way the thermal behaviour of some technologies used for
food service professional appliances: each model presents a different strategy to simulate the physics behind each process. The reliability of these virtual models is achieved by extensive
validation processes with experimental data obtained by the use of test rigs, which have been designed in Electrolux Professional’s laboratories.Numerical models are very popular in industry thanks to their efficiency in terms of time saving and high level of details for the investigation of the physical phenomena. In industrial applications a numerical model has to be accurate in reproducing the physical phenomena, but at the same time robust and computationally efficient. These three aspects are quite in disagree when complex physical phenomena occur, because a high level of accuracy often is reached by the use of complex numerical models which, however, require a lot of computational effort. In this thesis three numerical models aim to reproduce in a computationally-efficient and robust way the thermal behaviour of some technologies used for food service professional appliances: each model presents a different strategy to simulate the physics behind each process. The reliability of these virtual models is achieved by extensive validation processes with experimental data obtained by the use of test rigs, which have been designed in Electrolux Professional’s laboratories.
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Mancini, Roberto. "Food safety knowledge and attitudes: investigating the potential benefits of on-site food safety training for folklorama, a temporary food service event." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/13451.
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Master of ScienceDepartment: Diagnostic Medicine/Pathobiology
Douglas Powell
Folklorama in Winnipeg, Manitoba, Canada is a 14-day temporary food service event that explores the many different cultural realms of food, food preparation, and entertainment. The ethnic nature and diversity of foods prepared within each pavilion presents a unique problem for food inspectors as each culture prepares food in their own very unique way. In 2010, the Russian pavilion at Folklorama was implicated in a foodborne outbreak of E.coli O157 causing 37 illnesses and 18 hospitalizations. Both the Department of Health and Folklorama Board of Directors realized a need for implementation of a food safety delivery program that would be more effective than a simple 2-hour food safety course delivered via PowerPoint slides. Until 2011, the 2-hour food safety course delivered to event co-ordinators and food operators for Folklorama pavilions was not mandatory. The course is now mandatory in 2011 for all Folklorama pavilions. Five randomly chosen pavilions were trained on-site, in their work environment, focusing on critical control points specific to their menu. A control group (five pavilions) did not receive on-site food safety training. Critical infractions noted on standardized food inspection reports were assessed. Results of the current study suggest no statistically significant difference in food inspection scores between the trained group and control group. Results imply that the 2-hour food safety course delivered via slides was sufficient to pass public health inspections.
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Williams, Peter George. "Food in hospitals : a study of the menus and food service systems in New South Wales hospitals." Thesis, The University of Sydney, 1994. https://hdl.handle.net/2123/26857.
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Five separate studies were undertaken in order to assess the menus and food service systems used in Australian hospitals. In the first study, a survey of 270 food service departments in New South Wales (NSW) hospitals was carried out in 1986 using a mailed questionnaire. The results revealed that in almost half of the hospitals the head of department had no formal qualifications. Few hospitals used cook/chill catering systems; 94% used conventional food production with patient meals being plated in a central kitchen location. A significant proportion of hospitals did not satisfy the Australian Council on Hospital Standards recommendations on meal times and in 23% of hospitals the gap between the evening meal and breakfast was 15 hours or longer.
To enable some evaluation of the acceptability of hospital menus, the food preferences of hospital patients were investigated in the second study. A written questionnaire was used to measure the food preferences for 197 different foods of 500 inpatients in a Sydney teaching hospital, using a nine-point hedonic rating scale. The mean preference score of each food was determined as well as the percentage of patients who had never tried each item. The most popular foods were fresh fruits, poultry and red meat. The least popular foods were pulses and offal. The food preferences of Australian inpatients showed significant differences from those found in American studies.
Patient menus in Australian hospitals were assessed in the third study using two methods: (1) a written questionnaire completed by food service managers from 270 NSW hospitals, and (2) an examination of the printed menus collected from 128 of those hospitals. Ninety-six percent of hospitals used a fixed menu cycle (usually 14 days) and 89% allowed patients to select their own menu choices. Most hospitals did not offer more than two hot choices at meals, but larger hospitals provided a wider range of choices than smaller ones. Twenty four percent of hospitals with less than 50 beds used polyunsaturated oil for cooking, while only 7% of larger hospitals did so. Almost all hospitals offered high fibre breakfast cereals and wholemeal bread on their menus and 66% had polyunsaturated margarine as an alternative to butter, but only 25% routinely provided a low-fat milk option. Highly salted foods made up 13% of main menu items and one in five main meal choices could be classified as high in fat. The percentage of unpopular food items included on menus ranged from 12% for soups to 21% for desserts. Ten recommendations to improve the standards of hospital menus and a set of seventeen assessment criteria were suggested.
In the fourth study, thirty hospitals were surveyed to compare the normal cooking methods and warm-holding conditions of vegetables prepared in cook/chill and cook/hot-hold food service systems. Times and temperatures during cooking, holding and service were measured for one day in each hospital. in most hospitals steamers were used to cook potatoes. pumpkin and carrots, but other vegetables were usually boiled. ln hospitals using cook/chill systems, the vegetables were held at high temperatures (above 50°C) for significantly shorter times than in hospitals with cook/hot-hold systems (49 vs 72 min; p<0.001). In cook/chill systems the vegetables underwent longer periods of holding between 10°C and 50°C during cooling and plating (mean 157 min compared with 16 min in cook/hot-hold hospitals; p<0.001). ln 9 of the 11 hospitals using a cook/chill food service temperatures of chilled food rose above the recommended maximum of 10°C before reheating. In four of the hospitals chilled food was not adequately reheated before service to patients. Many of the practices noted in this study could compromise food safety and nutrient retention.
The final experiment was designed to measure the impact of typical food service handling practices in hospitals on vitamin retention. lt examined the losses of vitamin C and 5-methyltetrahydrofolate in seven common vegetables, in simulated cook/hot-hold or cook/chill food services, using infra-red and conduction reheating of bulk or plated food. The results showed that the nutritional quality of vegetables will be better with a conventional catering system than in a cook/chill food service provided warm-holding times in the former are restricted to less than 90 minutes. This study also showed that the different reheating systems appear comparable in their effect on nutrient retention and that folate is highly sensitive to destruction during food service handling. Holding chilled food for up to 2 hours at room temperature did not lead to significant losses of either vitamin C or folate.
The results from these studies indicate that there are many commendable aspects of the menus and food service systems employed in Australian hospitals today. However, more needs to be done to raise the level of qualifications of food service managers, to make meal times and the styles of service more flexible to meet patient needs, to use information on patient food preferences in menu planning, and to ensure that newer cook/chill food service systems do not lead to a nutritionally inferior food supply for patients.
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Zhu, Jinfei. "Alcohol and illicit substance use in the food service industry assessing self-selection and job-related risk factors /." Columbus, Ohio : Ohio State University, 2008. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1221974238.
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Oberoi, Usha. "Quality assessment of a service product." Thesis, Bournemouth University, 1989. http://eprints.bournemouth.ac.uk/369/.
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This study brings together two bodies of literature, one concerned with the character of services and the other concerned with the nature of quality, in order to explore the nature and possible forms of measurement of service quality. It uses the conference hotel service product as a vehicle for examining judgements about overall service quality. A systematic approach, through a multi-staged methodology, is evolved by first identifying what the product consists of; secondly by establishing what the evaluative attributes are; thirdly by assessing levels of perceived performance on the evaluative attributes and, crucially, the assessment of the overall performance of the product. By using statistical techniques, the evaluative attributes of perceived net quality are examined. This is achieved by analysing which attributes fulfil minimum requirements and which attributes can increase a positive perception of net quality. In addition, the impact of the attributes on net quality is established. The study shows that the specific product consists of a multi-dimensional combination of attributes in varying degrees. The crucial attribute is shown to be dependability of management and staff. In addition, the study reveals that net quality is not only a reflection of incidents of satistaction with the physical - commodities and performed activities. It also needs to take into consideration human interaction as a component in itself. In a wider context the study gives an indication of how the perceived net quality of a product , with a high degree of an activity component, can be examined.
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Flynn, Lukas. "Civic Food : Designing for Food Citizenship in a Food System Characterized by Mutualistic Resilience." Thesis, Umeå universitet, Designhögskolan vid Umeå universitet, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-173538.
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This thesis explored design’s role in transitioning the Swedish food system to one that is more resilient to the shocks caused by climate change and in the context of the project duration, COVID-19. The project’s central question was: What does food citizenship look like in a resilient food system, and what design process is necessary to facilitate such a solution? The project collaborated with a local food ecosystem startup, Harvest, which has the mission to improve the local food supply chain so everyone can eat deliciously and sustainability. Together with Harvest, the project developed a vision of what the local food ecosystem will look like in a viable world. It proposes that collective action around food is a possible vehicle for systems transition. The resulting design is the proposition of a network that connects urban communities to local food producers while facilitating the support required to expand the production capability and stability of the local food ecosystem. The network is grounded in the design principles synthesized from the research conducted with the creative communities in Sweden that are working towards a resilient food system. The ideas of mutual aid and the permaculture ethics of people care and fair share have been guiding forces as supporting those living in transition is an essential element of food systems transition. From this proposition the project sets to explore what disruptive innovations need to occur in order to reach this vision. By framing the project in this way I aim to not only illuminate what the preferable future looks like and how it will function, but also illustrate how it is possible to reach this future.
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Prindiville, Paula. "A business plan and strategy for TASTE ST LOUIS catering and vending." Thesis, Kansas State University, 2008. http://hdl.handle.net/2097/4603.
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Master of AgribusinessDepartment of Agricultural Economics
Arlo Biere
This thesis is the plan used to outline a business plan for a prospective business, TASTE ST LOUIS. While working toward my MAB Degree, I realized there were many things I could implement from the program into the business that would help this new business venture to succeed. I was able to research the food service industry to gain a better understanding of how to market and plan for the success of this venture. After I started the research on this business venture, I soon found that we needed a business plan that would answer many questions we had regarding the success of our business. The first part of the thesis is a brief summary of the food service businesses in St. Louis and the geographic analysis that became the deciding factor in locations. The second part of the thesis is an explanation of TASTE ST LOUIS. This section gives the history of the business and explains the development and start-up. The third portion, of the thesis is the small- business plan and pro forma financial statements.
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Sandoval, Diana, Manuela Palomares, Jose Rojas, Pablo Mendoza, and Carlos Raymundo. "Lean Thinking Simulation Model to Improve the Service Performance in Fast Food." Advances in Intelligent Systems and Computing, 2021. http://hdl.handle.net/10757/653849.
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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 fast food industry, specifically the service department, has experienced sustainable economic growth and has evolved in the application of substantial methods, however, it has presented a slowdown due to deficient operation level provided in the customer service area. A large number of customers do not make the purchase owing to a series of unmet trends that face the consumer behaviour which leads to significant economic losses and inefficient service. They have therefore focused their efforts on finding impulse mechanisms through allowing them to migrate to less costly processes and/or to achieve better utilisation of available resources without success. This research inquires into the effectiveness of the Lean Thinking Simulation (LTS) model, which consists in the development of a set of methodological phases and the adaptation of the technological support termed as Digital Change to improve the performance of customer service in Peruvian fast food. The main result of this practical study was defined by a Dashboard in real-time, and as a first approximation of the model, a 17.03% improvement can be shown in the performance of customer service on the fast food selected.
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Raskin, Stacey L. "The introduction of the 100% customer satisfaction guarantee training program for the employees of Charlie K's Restaurant and O'Leary's Pub." Online version, 1998. http://www.uwstout.edu/lib/thesis/1998/1998raskins.pdf.
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Carrier, Paul J. "Qualitative study of the validation of topics and competencies in the Mise-en-place Culinary Skills Training Program." Online version, 1999. http://www.uwstout.edu/lib/thesis/1999/1999carrierp.pdf.
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Musella, Michele Ann. "Food marketing distribution : a pilot study of Ardmore Farms /." Online version of thesis, 1991. http://hdl.handle.net/1850/11788.
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