Relevant bibliographies by topics / Improvement of food service performance

Contents

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

Academic literature on the topic 'Improvement of food service performance'

Author: Grafiati
Published: 4 June 2021
Last updated: 7 February 2022

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Journal articles on the topic "Improvement of food service performance"

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Harrington, B. V., and J. C. Kish. "Enhancing Customer Satisfaction with Food Service in Long Term Care Through Performance Improvement." Journal of the American Dietetic Association 99, no. 9 (September 1999): A129. http://dx.doi.org/10.1016/s0002-8223(99)00850-0.

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Mei Shin, Koh, Yip Kin Hon, and Salini Devi Rajendran. "A study on Passengers Perspective towards in-flight food delivery and waste collection services." E3S Web of Conferences 136 (2019): 04091. http://dx.doi.org/10.1051/e3sconf/201913604091.

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The quality of the direct airline services especially food delivery and waste collection services can affect the passenger’s impression toward the airlines. This study mainly focuses on determine Malaysian passengers’ characteristics in selecting flight services and identifying the perception of Malaysian passengers regarding in-flight food delivery service performance. The data was gathered through questionnaires from 405 Malaysian passengers from Malaysia's main international airport, Kuala Lumpur International Airport (KLIA). Software of IBM SPSS version 22 is used to analyze the collected data. This study contributes the knowledge on Malaysian passenger’s opinion regarding in-flight food delivery service and explores the areas that need for improvement. The findings of this result could be considered for the airline companies which trying figure out a way to maintain and improve quality of in-flight food service.
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Takacs, Berill, and Aiduan Borrion. "The Use of Life Cycle-Based Approaches in the Food Service Sector to Improve Sustainability: A Systematic Review." Sustainability 12, no. 9 (April 25, 2020): 3504. http://dx.doi.org/10.3390/su12093504.

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With the prevalence of eating out increasing, the food service sector has an increasing role in accelerating the transition towards more sustainable and healthy food systems. While life cycle-based approaches are recommended to be used as reference methods for assessing the environmental sustainability of food systems and supply chains, their application in the food service sector is still relatively scarce. In this study, a systematic review was conducted to examine the use and effectiveness of life-cycle based interventions in improving the sustainability of food services. This review found that life-cycle based approaches are not only useful for identifying hotspots for impact reduction, but also for comparing the performance of different sustainability interventions. In particular, interventions targeting the production phase, such as promoting dietary change through menu planning in which high-impact ingredients (e.g., animal products) are replaced with low-impact ingredients (e.g., plant foods), had the highest improvement potential. Interventions targeting other phases of the catering supply chain (e.g., food storage, meal preparation, waste management) had considerably lower improvement potentials. This review article provides valuable insights on how the sustainability of the food service sector can be improved without the burden shifting of impacts, which interventions to prioritise, and where knowledge gaps in research exist. A key recommendation for future research is to focus on combined life cycle thinking approaches that are capable of addressing sustainability holistically in the food service sector by integrating and assessing the environmental, social and economic dimensions of interventions.
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Hadiyati, Ernani, Dwi Orbaningsih, and Sugeng Mulyono. "IbM WARUNG WISATA SELOREJO: PENINGKATAN KEMAMPUAN PENGELOLA UMKM WARUNG SELOREJO DALAM TATAKELOLA KEUANGAN, PEMASARAN DAN PELAYANAN KONSUMEN." SHARE "SHaring - Action - REflection" 3, no. 1 (December 1, 2015): 20–27. http://dx.doi.org/10.9744/share.3.1.20-27.

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This community service project aims to improve the managerial performance of SMEs on accounting, marketing and services to their consumers. This objective is achieved through brushing up the managerial skills of the manager of the targeted SMEs, especially the financial and marketing skills, as well as their performance in providing consumer services. The expected outcomes are: SMEs’ managerial training, module and guidelines for applying accounting principles and providing good consumer services. The method used is the combination of common training principles, assistance and financial support for encouraging the targetted SMEs to implement the materials used in the training. The result of this project indicates that the targeted SMEs, that is, Selorejo tourists’ food stall, show improvement in their performance in accounting and consumer service.
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Wirawan, Christina. "University Canteen Business Process Improvement to Increase Sustainability." Journal of Integrated System 2, no. 2 (December 11, 2019): 112–22. http://dx.doi.org/10.28932/jis.v2i2.1557.

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As information, science and technology developed and also a quick change of the business environment, the service sector developed and became an important sector that gives significant value added. Because of service sector strategic role, there's a need for developing strategies that aim to increase service's performance and sustainability. A university canteen in a private university is one of service business that runs by business unit and has to raise their performance to survive and sustain in a competitive environment. The number of customers that buy food in the canteen is only about 5% of all students, lecturers and employees in the university, means there are still many potentials. From survey and observation, easily, quickly, give comfort place and have a low price is the crucial expectation of customer that attract them to buy. This paper will provide suggestion so that the canteen can provide service that meets customer's expectation, based on procedure simplification that shortened the time, eliminate and reduce cost by increasing customer's role. For some extent, to raise canteen's profit and capacity utilization, delivery service with the business unit as a platform to enable co-creation, also suggested
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Farooq, Muhammad, Saeed Muhammad, Valliappan Raju, K. Ramanathan Kalimuthu, and Abdul Qadir. "Measuring and Comparing the Desired and Actual Service Quality of Pakistan International Airline." Journal of Social Sciences Research, no. 52 (January 30, 2019): 484–90. http://dx.doi.org/10.32861/jssr.52.484.490.

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Service quality is a critical component in any company’s performance. Bad service creates a lousy brand image in the eyes of customers which is difficult to remove. Pakistan International Airline (PIA), a well-known airline in Pakistan is receiving criticism from its passenger’s regarding service quality. However, there are very few studies focusing on the improvement of service quality of PIA. In this research, the authors have identified the critical components of customer satisfaction with the help of Parasuraman service quality model. The authors have identified the desired and actual quality gap. The study concludes that reliability and empathy are the top most essential components of customer satisfaction. There is a significant difference in all desired and actual components of service quality. The components which PIA needs immediate improvement are its ability to provide dedicated services and better food quality during flight.
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Fekih, Sofien, Mohamed Sami Zguira, Abdessalem Koubaa, Liwa Masmoudi, Nicola Luigi Bragazzi, and Mohamed Jarraya. "Effects of Motor Mental Imagery Training on Tennis Service Performance during the Ramadan Fasting: A Randomized, Controlled Trial." Nutrients 12, no. 4 (April 9, 2020): 1035. http://dx.doi.org/10.3390/nu12041035.

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The objective of the present study is to analyze the effects of motor mental imagery training on tennis service performance among tennis athletes who fast during Ramadan. Participants were 38 young male tennis players, randomly divided into two groups: Imaging Training (IMG, n = 18) and control group (CG, n = 20). The CG has watched videos on the history of the Olympic Games, while IMG has followed a training program in motor imagery. The performance of the tennis service was obtained by the product between accuracy and speed of typing (accuracy × average speed of all shots (km/h)). The effect of group/time interaction (p < 0.01) was identified for all performance indicators (accuracy, running speed and performance (speed × precision)), with improvement only in IMG (p = 0.01). The results showed that motor imagery training could be an effective strategy for mitigating/counteracting the negative effects of Ramadan on the tennis service performance.
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Yuristrianti, Nurrekta, Tjahjono Kuntjoro, and Toto Castro. "Pengaruh pelatihan penjamah makanan tentang sistem pengolahan dan penyajian makanan terhadap mutu makanan pasien di RSUD Prof. Dr. Margono Soekarjo Purwokerto." Jurnal Gizi Klinik Indonesia 3, no. 3 (March 1, 2007): 130. http://dx.doi.org/10.22146/ijcn.17564.

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Background: Special attempts should be done to improve patient’s food quality. One of them is by choosing skillful and professional staff in the food processing and service according to the standard. Patient’s food service unit in Margono Soekarjo Hospital, Purwokerto applying catering system that in its policy should consider some factors including training and educational program.Objective: To find out the effect of training on food handler and service system for staff dealing with food on patient’s food quality improvement in Margono Soekarjo Hospital, Purwokerto.Method: This was a quasi experimental study with a timeseries approach. The subjects were 30 staff of food handler and patients in class-II and class-III for more than 2 days and got regular diit. Data were collected through observation and evaluation using questionnaires and visiting records. Evaluation was done on knowledge, attitude, and skills of the staff of food handler; on patient’s food quality and patient’s satisfaction with food quality. Data were analyzed using t-test and anova.Results: Training affected improvement on knowledge, attitude, and skills of staff food handler. The evaluation of food quality after training showed improvement in the aspects of performance and taste of all kinds of food with good grade in average. Meanwhile the evaluation of patient’s satisfaction after training showed stability in the observation 01 (month 1), 02 (month 2) and 03 (month 3) with satisfaction grade in average. Observation on patient’s food waste showed that in average the food that was not consumed by patients was <25%.Conclusion: Training on food serving and processing system affected improvement of knowledge, attitude, and skills of the staff of food handler; food quality, and patient’s satisfaction with food quality.
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Kim, Suk-kyu, Brian H. Yim, Kevin K. Byon, Jae-Gu Yu, Sung-Min Lee, and Jae-Ahm Park. "Spectator perception of service quality attributes associated with Shanghai Formula One." International Journal of Sports Marketing and Sponsorship 17, no. 2 (April 29, 2016): 153–71. http://dx.doi.org/10.1108/ijsms-04-2016-011.

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Purpose – The purpose of this paper is to examine spectator perceptions of service quality at the Formula One (F-1) event in Shanghai by means of Martilla and James’ Importance and Performance Analysis (IPA). Design/methodology/approach – The items were plotted on the four IPA dimensions, including: Concentrate Here; Keep Up the Good Work; Lower Priority; and Possible Overkill. Findings – The results indicated that staff courtesy seems to be the strength of the event. However, concession quality, food prices, and arena accessibility, including restrooms at the Shanghai F-1 event, did not meet spectators’ expectations. In addition, the results suggested that in any spectator sporting event, food consumption helps to create a positive experience. Therefore, IPA revealed that service quality related to concessions, food pricing, and arena accessibility at the Shanghai F-1 are in need of immediate improvement, whereas staff courtesy and race visuals were satisfactory. Originality/value – The findings will help marketers prioritize certain services and offer strategic direction in effective service provision by highlighting management problems.
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Shah, Satya R., and Elmira Naghi Ganji. "Lean production and supply chain innovation in baked foods supplier to improve performance." British Food Journal 119, no. 11 (November 6, 2017): 2421–47. http://dx.doi.org/10.1108/bfj-03-2017-0122.

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Purpose Service industries are currently facing an excess of overproduction that results in extra inventory and waste levels. With the prospect of methods such as lean production, the purpose of this paper is to investigate the impacts of lean production methods towards enhanced performance of service-based industries through the study of a local baked foods supplier. Design/methodology/approach The paper highlights the first stage of research study through current world literature and a critical review as inputs of research findings. The research applies a descriptive research framework within a semi-structured questionnaire survey method which was implemented within three different companies, the baked goods manufacturer, the cafe purchasing the baked foods products and the end users, hence covering the overall supply chain cycle and its entities. Findings The research study identified that one of the major challenges facing the baked food company when adopting the lean practices was the lack of commitment from the top management, continuous training, and hence, employee engagement measures were necessary towards performance improvement of the organisation. Originality/value The research novelty is to develop an early understanding of lean production practices within the baked goods manufacturer and its upstream and downstream stakeholders. This paper would be considered by the food manufacturer companies in order to require their key suppliers to adopt the most common lean tools identified as Just in Time, Value Steam Mapping and the 5S methods.
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Dissertations / Theses on the topic "Improvement of food service performance"

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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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Wang, Qi. "Performance improvement of quality of service routing under inaccurate link-state information." Thesis, Southampton Solent University, 2004. http://ssudl.solent.ac.uk/602/.

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It has been observed that the current best-effort IP packet delivery service in the global Internet is sometimes not good enough for emerging real-time multimedia applications. These resource intensive applications normally have more stringent requirements on bandwidth, delay, delay jitter etc. The quality of service (QoS) requirements of these applications raise new challenges for the development of new routing mechanisms. QoS routing can provide increased network utilisation compared to best-effort routing by efficiently regulating and managing resource sharing across a network. However, the benefit of QoS routing comes with complex routing computation costs and increased routing protocol overhead. It is impractical to collect detailed global state information and keep it up-to-date in large-scale dynamic networks, such as the Internet. As a result, inaccurate link-state information increases the flow blocking probability and makes source nodes select non-optimal paths. To maximise the link utilisation and meet application QoS requirements, routing algorithms need accurate link-state information to make routing decisions. This thesis investigates the statistical properties of time series of link utilisation. In particular, the evaluation focuses on the presence of autocorrelation in the time series. Further study under various link-state update policies, network and traffic configurations identifies the factors that may affect the statistical properties of the time series. Based on this analysis, a prediction-based link-state update policy is proposed to reduce the effect of inaccurate link-state information. The approach predicts the link-state utilisation trend based on past values. By advertising trend rather than instantaneous link utilisation, the routing algorithms may have more valuable information to make routing decisions instead of being affected by short lived sudden changes. An appropriate model that can satisfactorily fit the actual model is identified, estimated and validated. Finally, the performance of the proposed prediction-based link-state update policy is validated by simulation and compared with conventional update policies under a variety of network configurations. the results show that this approach is effective in improving routing performance.
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Vermaak, JIC, and L. Fourie. "Continuous performance improvement in the South African National Defence Force." The Journal for Transdisciplinary Research in Southern Africa, 2007. http://encore.tut.ac.za/iii/cpro/DigitalItemViewPage.external?sp=1001286.

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Abstract: This article concentrates on the South African National Defence Force (SANDF), as a South African public sector department, its acceptance of the Batho Pele principles and the implementation of various organisational performance improvement programmes. However, despite accepting the principles and the programmes, it is uncertain whether the SANDF institutionalised them in order to effect continuous performance improvement.
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Vermaak, JIC, and W. Fourie L. De. "Continuous performance improvement in the South African National Defence Force." The Journal for Transdisciplinary Research in Southern Africa, 2007. http://encore.tut.ac.za/iii/cpro/DigitalItemViewPage.external?sp=1001451.

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Abstract: This article concentrates on the South African National Defence Force (SANDF), as a South African public sector department, its acceptance of the Batho Pele principles and the implementation of various organisational performance improvement programmes. However, despite accepting the principles and the programmes, it is uncertain whether the SANDF institutionalised them in order to effect continuous performance improvement.
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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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Rasque, Sara Samantha. "Assessment of the Memorial Student Center staff on high performance leadership characteristics evaluation of twelve leadership characteristics and the creation of a leadership performance characteristic instrument /." Online version, 2001. http://www.uwstout.edu/lib/thesis/2001/2001rasques.pdf.

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Vermaak, JCI, and L. Fourie. "Continuous performance improvement in the South African National Defence Force." The Journal for Transdisciplinary Research in Southern Africa, 2007. http://encore.tut.ac.za/iii/cpro/DigitalItemViewPage.external?sp=1001365.

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Abstract: This article concentrates on the South African National Defence Force (SANDF), as a South African public sector department, its acceptance of the Batho Pele principles and the implementation of various organisational performance improvement programmes. However, despite accepting the principles and the programmes, it is uncertain whether the SANDF institutionalised them in order to effect continuous performance improvement.
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Valenzuela, Franco, Jeysev Estocalenko, José Rojas, and Carlos Raymundo. "Lean service quality model to improve the performance of service in automotive dealer." Springer Verlag, 2020. http://hdl.handle.net/10757/656345.

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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 service sector, specifically the automotive sector, has witnessed significant growth in the economy and is constantly searching for methods to improve its quality indexes with its customers; however, errors in general repairs are ever present in this tertiary activity. This document undertakes a practical study to measure the effectiveness of the Lean Service Quality (LSQ) model, which combines the development of a multi-elemental scale to measure service quality (SERVQUAL) and a conceptual/practical Lean Service model, with the aim of reducing the number of poorly performed technical repairs at a Toyota automobile dealership. The main result of the research was defining a practical guide to replicate the LSQ model. In addition, as the model’s first approach, the study demonstrated that, for the dealership under study, the rate of bad repairs was ultimately reduced by 5.17%.
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Paillat, Etienne. "Energy Efficiency in Food-Service Facilities : The Case of Långbro Värdshus." Thesis, KTH, Tillämpad termodynamik och kylteknik, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-93429.

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Food-service facilities have high energy intensities compared to other commercial buildings due to their energy use for cooking and refrigeration. Assessing the energy performance of such facilities has two main purposes. The first one is to evaluate how efficient food-service facilities are and to compare the results with other similar facilities. The second objective is to get a deeper analysis of the energy uses, what enables an easier identification of the processes whose energy efficiency can be improved. This thesis gives, in a first part, a general methodology of how such an energy performance assessment could be carried out. In a second part, a Swedish restaurant – Långbro Värdshus – is taken as a case study. This case study consists in an analysis of the cooking appliances' energy use and an energy performance assessment of the whole facility. A first result of this thesis is the importance of the definition of the system before to start the assessment. Lack of information about the considered processes or how energy use is estimated makes comparison and benchmarking difficult and potentially irrelevant. A second important aspect that stands out of the study when dealing with energy efficiency is the choice of a meaningful indicator. In the case of food-service facilities the amount of energy used per meal (typically expressed in kWh/meal) seems to be the most appropriate one. As regards the energy efficiency of Långbro Värdshus, it has been estimated at 5.9 kWh/meal when considering the total energy use of the facility and at 4.1 kWh/meal without HVAC systems' energy use. Concerning the cooking appliances, the monitored data of their electricity consumption have been analysed to identify the influence of the heating technology and behaviours on the energy use. It resulted, for example, that replacing two hot plate range tops by a solid top and an induction range top enabled 38 % energy savings. Moreover, training the personnel reduced by 7 % the total energy use of the monitored cooking appliances.
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Stork-Wersborg, Maja. "Performance, Improvement, Management : eine systemische Analyse /." Aachen : Shaker, 2004. http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&doc_number=013073241&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA.

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Books on the topic "Improvement of food service performance"

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1957-, Gupta Praveen, ed. Service scorecard: Creating value through sustained performance improvement. Upper Saddle River, N.J: FT Press, 2008.

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Improving food and beverage performance. Oxford: Butterworth-Heinemann, 1996.

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Jackson, Rita. Continuous quality improvement for nutrition care. Amelia Island, FL: American Nutri-Tech, 1992.

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Performance improvement 1995: Evaluation activities of the Public Health Service. [Washington, D.C.?]: The Service, 1995.

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Theories of performance: Organizational and service improvement in the public domain. Oxford: Oxford University Press, 2010.

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Courtney, Atlas, and Sullivan Catherine F, eds. Health care food service systems management. 3rd ed. Gaithersburg, Md: Aspen Publishers, 1998.

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Improving employee performance in the foodservice industry: A guide to employee discipline. New York: Van Nostrand Reinhold, 1992.

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United States. Government Accountability Office. U.S. Postal Service: Delivery performance standards, measurement, and reporting need improvement : report to congressional requesters. Washington, D.C: GAO, 2006.

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), National Association of College and University Food Services (U S. Operating performance benchmarking survey: Based on 1998 results. East Lansing, MI: National Association of Colleges & University Food Services, 1999.

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Colorado. Office of State Auditor. Inmate education and food services, Department of Corrections: Performance audit. [Denver: State of Colorado, Office of State Auditor, 1997.

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Book chapters on the topic "Improvement of food service performance"

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Leimeister, Jan Marco. "Performance Measurement und Service Improvement." In Dienstleistungsengineering und -management, 331–64. Berlin, Heidelberg: Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-642-27983-6_10.

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Liu, Peng, Ning Kong, Ye Tian, Xiaodong Lee, and Baoping Yan. "A Performance Improvement Scheme for Discovery Service." In Ubiquitous Computing Application and Wireless Sensor, 229–38. Dordrecht: Springer Netherlands, 2015. http://dx.doi.org/10.1007/978-94-017-9618-7_22.

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Dilijonas, Darius, and Virgilijus Sakalauskas. "Self-service Systems Performance Evaluation and Improvement Model." In IFIP Advances in Information and Communication Technology, 87–98. Berlin, Heidelberg: Springer Berlin Heidelberg, 2011. http://dx.doi.org/10.1007/978-3-642-27260-8_7.

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Prowle, Malcolm J. "Management accounting and performance management/improvement in public services." In Management Accounting in Public Service Decision Making, 195–211. 1 Edition. | New York: Routledge, 2020. |: Routledge, 2020. http://dx.doi.org/10.4324/9780429430466-13.

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Lee, Minji, Wonil Kim, and Jai-Hoon Kim. "Performance Improvement of Information Service Using Priority Driven Method." In Grid and Cooperative Computing, 565–72. Berlin, Heidelberg: Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-540-24680-0_92.

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Moghimi, Fatemeh Hoda, and Nilmini Wickramasinghe. "Initiatives of Service-Oriented Architecture Towards Performance Improvement in Healthcare." In Lean Thinking for Healthcare, 83–95. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-8036-5_6.

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Bosco, Alessandro, Roberto Mameli, Eleonora Manconi, and Fabio Ubaldi. "Edge Distributed Admission Control for Performance Improvement in Traffic Engineered Networks." In Quality of Service in Multiservice IP Networks, 233–46. Berlin, Heidelberg: Springer Berlin Heidelberg, 2003. http://dx.doi.org/10.1007/3-540-36480-3_17.

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Notton, Gilles, Christian Cristofari, Fabrice Motte, and Jean-Louis Canaletti. "Performance Improvement in a BIST Water Collector: A Parametric Study." In Renewable Energy in the Service of Mankind Vol II, 817–29. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-18215-5_74.

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Kita, Masahiko, Tohru Ishida, Koji Teramoto, and Yoshimi Takeuchi. "Size Reduction and Performance Improvement of Automatic Discharge Gap Controller for Curved Hole Electrical Discharge Machining." In Service Robotics and Mechatronics, 143–48. London: Springer London, 2010. http://dx.doi.org/10.1007/978-1-84882-694-6_25.

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Le Dinh, Thang, Manh Chien Vu, Thuong-Cang Phan, and Serge Théophile Nomo. "A Service-Oriented Living Lab for Continuous Performance Improvement in SMEs." In Lecture Notes in Business Information Processing, 299–309. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-32689-4_23.

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Conference papers on the topic "Improvement of food service performance"

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Hornbach, Douglas J., and Jeremy E. Scheel. "Improving Corrosion Fatigue and Damage Performance of 410 Stainless Steel via LPB." In ASME 2012 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/imece2012-87888.

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Stress corrosion cracking (SCC) and corrosion fatigue (CF) of 12% Cr stainless steel components can lead to reduced availability of steam turbines (ST). Significant operation and maintenance (O&M) costs are required to protect against CF and SCC in both aging and new higher efficiency ST systems. Shot peening has been used to reduce the overall operating tensile stresses, however corrosion pits, foreign object damage (FOD), and erosion can penetrate below the relatively shallow residual compression providing initiation sites for SCC and CF. A means of reliably introducing a deep layer of compressive residual stresses in critical ST components will greatly reduce O&M costs by improving CF life, increasing damage tolerance, reducing SCC susceptibility, and extending the service life of components. Low plasticity burnishing (LPB) is an advanced surface enhancement process providing a means of introducing compressive residual stresses into metallic components for enhanced fatigue, damage tolerance, and SCC performance. LPB processing can be applied as a repair process during scheduled overhauls or on new production components. High cycle fatigue tests were conducted on Type 410 stainless steel, a common alloy used in critical ST components, to compare the corrosion fatigue benefits of LPB to shot peening. Samples were tested in an active corrosion medium of 3.5% NaCl solution. Mechanical or accelerated corrosion damage was placed in test samples to simulate foreign object damage, pitting damage and water droplet erosion prior to testing. High cycle fatigue and residual stress results are shown. Compression from LPB was much deeper than the damage providing a nominal 100X improvement in fatigue life compared to the shallow compression from SP. Life extension from LPB offers significant O&M cost savings, improved reliability, and reduced outages for ST power generators.
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Feng Tian, Alfred Taudes, Congcong Yang, and Aimin Deng. "Evaluation research on performance of Chinese agri-food cold-chain logistics company." In 2015 12th International Conference on Service Systems and Service Management (ICSSSM). IEEE, 2015. http://dx.doi.org/10.1109/icsssm.2015.7170142.

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Pao-Cheng Lin, Hui-Ling Hu, Shao-Yu Li, and Pei-Kuan Lin. "Exploring staffs' work performance of M food chain: From human resources management perspectives." In 2015 12th International Conference on Service Systems and Service Management (ICSSSM). IEEE, 2015. http://dx.doi.org/10.1109/icsssm.2015.7170261.

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Abdelfattah, Tarik, Ehsaan Nasir, Junjie Yang, Jamar Bynum, Alexander Klebanov, Danish Tarar, Grant Loxton, Stephanie Cook, and Carlos Mascagnini. "Data Driven Workflow to Optimize Eagle Ford Unconventional Asset Development Plan Based on Multidisciplinary Data." In SPE Annual Technical Conference and Exhibition. SPE, 2021. http://dx.doi.org/10.2118/206276-ms.

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Abstract Unconventional reservoir development is a multidisciplinary challenge due to complicated physical system, including but not limited to complicated flow mechanism, multiple porosity system, heterogeneous subsurface rock and minerals, well interference, and fluid-rock interaction. With enough well data, physics-based models can be supplemented with data driven methods to describe a reservoir system and accurately predict well performance. This study uses a data driven approach to tackle the field development problem in the Eagle Ford Shale. A large amount of data spanning major oil and gas disciplines was collected and interrogated from around 300 wells in the area of interest. The data driven workflow consists of: Descriptive model to regress on existing wells with the selected well features and provide insight on feature importance, Predictive model to forecast well performance, and Subject matter expert driven prescriptive model to optimize future well design for well economics improvement. To evaluate initial well economics, 365 consecutive days of production oil per CAPEX dollar spent (bbl/$) was setup as the objective function. After a careful model selection, Random Forest (RF) shows the best accuracy with the given dataset, and Differential Evolution (DE) was used for optimization. Using recursive feature elimination (RFE), the final master dataset was reduced to 50 parameters to feed into the machine learning model. After hyperparameter tuning, reasonable regression accuracy was achieved by the Random Forest algorithm, where correlation coefficient (R2) for the training and test dataset was 0.83, and mean absolute error percentage (MAEP) was less than 20%. The model also reveals that the well performance is highly dependent on a good combination of variables spanning geology, drilling, completions, production and reservoir. Completion year has one of the highest feature importance, indicating the improvement of operation and design efficiency and the fluctuation of service cost. Moreover, lateral rate of penetration (ROP) was always amongst the top two important parameters most likely because it impacts the drilling cost significantly. With subject matter experts’ (SME) input, optimization using the regression model was performed in an iterative manner with the chosen parameters and using reasonable upper and lower bounds. Compared to the best existing wells in the vicinity, the optimized well design shows a potential improvement on bbl/$ by approximately 38%. This paper introduces an integrated data driven solution to optimize unconventional development strategy. Comparing to conventional analytical and numerical methods, machine learning model is able to handle large multidimensional dataset and provide actionable recommendations with a much faster turnaround. In the course of field development, the model accuracy can be dynamically improved by including more data collected from new wells.
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Peng, Yang, Ma Zhicheng, Li Yujie, and Li Xiaojing. "Performance Improvement of Session Initiation Protocol." In 2012 International Conference on Computer Science and Service System (CSSS). IEEE, 2012. http://dx.doi.org/10.1109/csss.2012.265.

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Lee, C. C., S. Y. Hsu, and T. T. Lin. "The Determinants of the Operational Performance for Food Ingredient Suppliers." In 2011 International Conference on Management and Service Science (MASS 2011). IEEE, 2011. http://dx.doi.org/10.1109/icmss.2011.5998279.

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Yu, Qionglei. "Employee Performance Improvement by Internal Customer Orientation." In 2010 International Conference on Management and Service Science (MASS 2010). IEEE, 2010. http://dx.doi.org/10.1109/icmss.2010.5577618.

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Naiwei, Chen. "The e-government service performance improvement in ageing society." In ICEGOV '13: 7th International Conference on Theory and Practice of Electronic Governance. New York, NY, USA: ACM, 2013. http://dx.doi.org/10.1145/2591888.2591927.

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Durham, Craig, Ian Fraser, and Colin Morris. "Optimising Well Service Resource - A Systematic Approach to Performance Improvement." In SPE Offshore Europe Oil and Gas Exhibition and Conference. Society of Petroleum Engineers, 2003. http://dx.doi.org/10.2118/83985-ms.

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Al-momani, Khalid, Mohammad Al-tahat, and Enas Jaradat. "Performance Measures for Improvement of Maintenance Effectiveness: A Case Study in King Abdullah University Hospital (KAUH)." In 2006 International Conference on Service Systems and Service Management. IEEE, 2006. http://dx.doi.org/10.1109/icsssm.2006.320535.

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Reports on the topic "Improvement of food service performance"

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McKenna, Patrick, and Mark Evans. Emergency Relief and complex service delivery: Towards better outcomes. Queensland University of Technology, June 2021. http://dx.doi.org/10.5204/rep.eprints.211133.

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Emergency Relief (ER) is a Department of Social Services (DSS) funded program, delivered by 197 community organisations (ER Providers) across Australia, to assist people facing a financial crisis with financial/material aid and referrals to other support programs. ER has been playing this important role in Australian communities since 1979. Without ER, more people living in Australia who experience a financial crisis might face further harm such as crippling debt or homelessness. The Emergency Relief National Coordination Group (NCG) was established in April 2020 at the start of the COVID-19 pandemic to advise the Minister for Families and Social Services on the implementation of ER. To inform its advice to the Minister, the NCG partnered with the Institute for Governance at the University of Canberra to conduct research to understand the issues and challenges faced by ER Providers and Service Users in local contexts across Australia. The research involved a desktop review of the existing literature on ER service provision, a large survey which all Commonwealth ER Providers were invited to participate in (and 122 responses were received), interviews with a purposive sample of 18 ER Providers, and the development of a program logic and theory of change for the Commonwealth ER program to assess progress. The surveys and interviews focussed on ER Provider perceptions of the strengths, weaknesses, future challenges, and areas of improvement for current ER provision. The trend of increasing case complexity, the effectiveness of ER service delivery models in achieving outcomes for Service Users, and the significance of volunteering in the sector were investigated. Separately, an evaluation of the performance of the NCG was conducted and a summary of the evaluation is provided as an appendix to this report. Several themes emerged from the review of the existing literature such as service delivery shortcomings in dealing with case complexity, the effectiveness of case management, and repeat requests for service. Interviews with ER workers and Service Users found that an uplift in workforce capability was required to deal with increasing case complexity, leading to recommendations for more training and service standards. Several service evaluations found that ER delivered with case management led to high Service User satisfaction, played an integral role in transforming the lives of people with complex needs, and lowered repeat requests for service. A large longitudinal quantitative study revealed that more time spent with participants substantially decreased the number of repeat requests for service; and, given that repeat requests for service can be an indicator of entrenched poverty, not accessing further services is likely to suggest improvement. The interviews identified the main strengths of ER to be the rapid response and flexible use of funds to stabilise crisis situations and connect people to other supports through strong local networks. Service Users trusted the system because of these strengths, and ER was often an access point to holistic support. There were three main weaknesses identified. First, funding contracts were too short and did not cover the full costs of the program—in particular, case management for complex cases. Second, many Service Users were dependent on ER which was inconsistent with the definition and intent of the program. Third, there was inconsistency in the level of service received by Service Users in different geographic locations. These weaknesses can be improved upon with a joined-up approach featuring co-design and collaborative governance, leading to the successful commissioning of social services. The survey confirmed that volunteers were significant for ER, making up 92% of all workers and 51% of all hours worked in respondent ER programs. Of the 122 respondents, volunteers amounted to 554 full-time equivalents, a contribution valued at $39.4 million. In total there were 8,316 volunteers working in the 122 respondent ER programs. The sector can support and upskill these volunteers (and employees in addition) by developing scalable training solutions such as online training modules, updating ER service standards, and engaging in collaborative learning arrangements where large and small ER Providers share resources. More engagement with peak bodies such as Volunteering Australia might also assist the sector to improve the focus on volunteer engagement. Integrated services achieve better outcomes for complex ER cases—97% of survey respondents either agreed or strongly agreed this was the case. The research identified the dimensions of service integration most relevant to ER Providers to be case management, referrals, the breadth of services offered internally, co-location with interrelated service providers, an established network of support, workforce capability, and Service User engagement. Providers can individually focus on increasing the level of service integration for their ER program to improve their ability to deal with complex cases, which are clearly on the rise. At the system level, a more joined-up approach can also improve service integration across Australia. The key dimensions of this finding are discussed next in more detail. Case management is key for achieving Service User outcomes for complex cases—89% of survey respondents either agreed or strongly agreed this was the case. Interviewees most frequently said they would provide more case management if they could change their service model. Case management allows for more time spent with the Service User, follow up with referral partners, and a higher level of expertise in service delivery to support complex cases. Of course, it is a costly model and not currently funded for all Service Users through ER. Where case management is not available as part of ER, it might be available through a related service that is part of a network of support. Where possible, ER Providers should facilitate access to case management for Service Users who would benefit. At a system level, ER models with a greater component of case management could be implemented as test cases. Referral systems are also key for achieving Service User outcomes, which is reflected in the ER Program Logic presented on page 31. The survey and interview data show that referrals within an integrated service (internal) or in a service hub (co-located) are most effective. Where this is not possible, warm referrals within a trusted network of support are more effective than cold referrals leading to higher take-up and beneficial Service User outcomes. However, cold referrals are most common, pointing to a weakness in ER referral systems. This is because ER Providers do not operate or co-locate with interrelated services in many cases, nor do they have the case management capacity to provide warm referrals in many other cases. For mental illness support, which interviewees identified as one of the most difficult issues to deal with, ER Providers offer an integrated service only 23% of the time, warm referrals 34% of the time, and cold referrals 43% of the time. A focus on referral systems at the individual ER Provider level, and system level through a joined-up approach, might lead to better outcomes for Service Users. The program logic and theory of change for ER have been documented with input from the research findings and included in Section 4.3 on page 31. These show that ER helps people facing a financial crisis to meet their immediate needs, avoid further harm, and access a path to recovery. The research demonstrates that ER is fundamental to supporting vulnerable people in Australia and should therefore continue to be funded by government.
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