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1
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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Smith, Dennis M., and Jean Otter. "Performance Improvement in a Hospital Transfusion Service: The American Association of Blood Banks' Quality Systems Approach." Archives of Pathology & Laboratory Medicine 123, no. 7 (July 1, 1999): 585–91. http://dx.doi.org/10.5858/1999-123-0585-piiaht.
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Abstract Blood bankers have always embraced the concepts of quality exemplified by the American Association of Blood Banks' Standards for Blood Banks and Transfusion Services and its accreditation program. The emergence of a quality management system based on a set of quality system essentials represents a natural evolution of these quality initiatives. When fully implemented, a quality system provides a powerful tool with which to improve the quality of both intralaboratory and, importantly, extralaboratory processes related to transfusion medicine. In addition, a functional quality system enhances a transfusion service's ability to meet current and proposed requirements of the American Association of Blood Banks, the Food and Drug Administration, the Joint Commission on Accreditation of Healthcare Organizations, and the National Committee for Clinical Laboratory Standards.
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Suárez-Barraza, Manuel F., José Angel Miguel-Dávila, and Manuel Francisco Morales-Contreras. "Application of Kaizen-Kata methodology to improve operational problem processes. A case study in a service organization." International Journal of Quality and Service Sciences 13, no. 1 (February 17, 2021): 29–44. http://dx.doi.org/10.1108/ijqss-07-2020-0113.
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Purpose The purpose of this paper is to explore, study, analyze and implement Kaizen–Kata methodology in a service food organization (first-level restaurant), facing challenges in different operational processes that affect and influence the case company performance and customer satisfaction. Design/methodology/approach The service organization implemented Kaizen–Kata methodology to improve one operational problem process. A case-study approach was used in this research to understand the effects of the Kaizen–Kata methodology in solving problems in their operational service process. Different Kaizen–Kata techniques and tools (histograms, Pareto chart and Ishikawa diagram) using the Plan, Do, Check, Act improvement cycle framework were used. Findings Successful implementation of the proposed methodology reduced the main impact of the problem’s effects (customer’s complaints, process reworking, extra-cost, delays, among others). The effects of the problem were reduced on average by 70%. Some Kaizen–Kata routines were identified in a service process environment. Research limitations/implications The main limitation of the research is that this work is a just one-case study. A main generalization is not possible, because it involves a company within a company. Practical implications Some other service companies can use the Kaizen–Kata methodology to solve any kind of operational problem within their processes. Service managers can learn about the methodology to apply and improve their operational performance and handle customer’s complaints. Originality/value A continuous improvement manufacturing methodology was imported to apply in an operational service process. The Kaizen–Kata methodology contributed significantly to reduce delays, handle customer’s complaints, process reworking and deal with extra costs, among other operational problems’ effects. In addition to that, in the literature, most of the Kaizen applications are in manufacturing companies. To the best of authors’ knowledge, this was the first study of applied Kaizen–Kata in a service organization (a fast-food restaurant).
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Hron, Jana, Tomáš Macák, and Andrea Jindrová. "Evaluation of economic efficiency of process improvement in food packaging." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 60, no. 4 (2012): 115–20. http://dx.doi.org/10.11118/actaun201260040115.
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In general, we make gains in process by the three fundamental ways. First, we define or redefine our process in a strategic sense. Second, once defined or redefined, we commence process operations and use process control methods to target and stabilize our process. Third, we use process improvement methods, as described in this paper, along with process control to fully exploit our process management and/or technology. Process improvement is focused primarily in our subprocesses and sub-subprocesses. Process leverage is the key to process improvement initiatives. This means that small improvements of the basic manufacturing operations can have (with the assumption of mass repetition of the operation) a big impact on the functioning of the whole production unit. The complexity within even small organizations, in people, products, and processes, creates significant challenges in effectively and efficiently using these initiatives tools. In this paper we are going to place process purposes in the foreground and initiatives and tools in the background as facilitator to help accomplish process purpose. Initiatives and tools are not the ends we are seeking; result/outcomes in physical, economics, timeliness, and customer service performance matter. In the paper process boundaries (in a generic sense) are set by our process purpose and our process definition. Process improvement is initiated within our existing process boundaries. For example, in a fast-food restaurant, if we define our cooking process around a frying technology, then we provide process improvements within our frying technology. On the other hand, if we are considering changing to a broiling technology, then we are likely faced with extensive change, impacting our external customers, and a process redefinition may be required. The result / aim of the paper are based on the example of the process improving of a food packaging quality. Specifically, the integration of two approaches: statistical process control (SPC) and quality control based on stochastic principle. Both approaches are represented in the quality control of food packaging. Based on the obtained data set of weld strength packaging films (in units of MPa) was tested by the statistical hypothesis that innovation in the implementation of the weld has a positive impact on the quality of the finished weld. From basic data analysis, which focused on the assessment of normality in the distribution of values of the parameter using the Shapiro-Wilkes test it can be seen (on Figure) that the values of A or B (is not part of the figure) welds have not a normal distribution. For the purpose of the statistical hypothesis testing Wilcoxon’s test was used, which is similar to the nonparametric t-test used for dependent samples.
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Budiman, Budiman, Muhammad Yunus Amar, Abdullah Sanusi, and M. Ariesca Riana. "Strategy Formulation for Performance Improvement of The Artificial Insemination Program in Sinjai Regency." Hasanuddin Journal of Business Strategy 2, no. 3 (October 29, 2020): 63–73. http://dx.doi.org/10.26487/hjbs.v2i3.358.
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The government launched the Beef Self-Sufficiency Program in 2014 to support the National Food Security and Diversification Program. One of the steps taken is the optimization of Artificial Insemination (IB) and Natural Marriage Intensification (INKA). In 2017, a new plan was issued, a special effort (Upsus) for “SapiIndukanWajib Bunting”(SIWAB) with the aim of increasing beef cattle population and leading to beef self-sufficiency. This study aims to assess the extent of the implementation of strategies by inseminators and breeders in achieving IB targets and to determine new strategies in optimizing the achievement of IB results. This research was conducted within the SinjaiAnimal Husbandry and Animal Health Service office. Data were collected through interviews and questionnaires then analyzed using a qualitative descriptive method, IFAS (Internal Factors Analysis Summary) and EFAS (External Factors Analysis Summary), SWOT (Strengths, Weaknesses, Opportunities, Threats) and TOWS analyzes to design development strategies. As a result, SIWAB with the Artificial Insemination Program is still below the target. Evaluation of the strategy using SWOT and TOWS analysis in the artificial insemination program shows that internal forces still need to be supported by the use of external forces, in this case, government policy. Strategy formulation after the application of the TOWS matrix shows alternative strategies that can be taken to optimize the achievement of artificial insemination results.
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Sharma, Amit, Victor Eduardo Da Motta, Jeong-Gil Choi, and Naomi S. Altman. "Economic production in hospitality and tourism industry." International Journal of Contemporary Hospitality Management 28, no. 5 (May 9, 2016): 1026–50. http://dx.doi.org/10.1108/ijchm-07-2014-0316.
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Purpose Economic production analysis can provide critical perspectives on an industry’s performance. The purpose of this paper is to investigate the factor input intensity of hospitality and related industries, namely, accommodation, food service and amusement, gaming and recreation (AFAGR), compared to other service industries. Design/methodology/approach This paper compared AFAGR with other industries categorized as services by the North American Industry Classification System (NAICS). The NAICS code of up to four digits was used to collect data (US Census Bureau). Findings Results of this paper confirm extant literature that food service is more labor-intensive than other service industries; however, this was not true of accommodation and AGR industries. Similarly, while food service industry was relatively less intermediate input intensive than other service industries, accommodation and AGR were not. There were no significant differences between hospitality and other service industries (AFAGR) in their capital intensity. Another important finding was that while accommodation had constant results to scale, AGR had increasing returns to scale and food service industry was found to have decreasing returns to scale. Research limitations/implications This investigation only looked at the four-digit NAICS-coded industries. International differences could also be investigated in the future. Practical implications Based on theoretical arguments, high labor intensity together with low intermediate input in food service industry suggests that efficiencies could be gained in these businesses. This may also be evident by the decreasing returns to scale that this paper found for the food service industry. These comparisons could guide additional research about the causes, consequences and potential sources of improvement of efficiency of economic productivity in AFAGR. Managers in AFAGR would find it valuable to understand how they might be able to enhance economic output, particularly in the context of the role of labor. Furthermore, any changes in one economic input would have implications on other inputs and possibly on productivity. Social implications Any future recalibration of input intensity in hospitality industries could have both social and economic consequence. Originality/value This paper enhances our understanding of how hospitality industries use economic factors of production. Labor in AFAGR is viewed as a given. This study suggests that food service industry may need to reevaluate its labor productivity, the way it is measured and how it might affect efficiencies. Such understanding could better inform the sources and causes of economic efficiencies in AFAGR industries. Until now, this understanding has mostly been based on relatively scarce comparative systematic analysis.
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Charlebois, Sylvain, and Sebastian Hielm. "Empowering the regulators in the development of national performance measurements in food safety." British Food Journal 116, no. 2 (February 25, 2014): 317–36. http://dx.doi.org/10.1108/bfj-05-2012-0124.
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Purpose – This study proposes a straightforward set of performance measurements for industrialized nations. The aims of this paper are twofold. First, the paper explores the notion of ranking nations based on food safety performances, beyond benchmarking. The paper appraises how a global comparative analysis could contribute to best practices and continuance improvement in food safety. Second, this paper presents an experiment in which a group of regulators took part in a workshop held in Helsinki, Finland in the Fall 2011. Design/methodology/approach – A session was held in October 2011 in Helsinki, and many countries were invited. A total of 17 countries were represented. The following countries were represented: Belgium, Canada, Denmark, Estonia, Finland, France, Germany, India, Ireland, Japan, Latvia, The Netherlands, New Zealand, Norway, Sweden, the UK and the USA. The session was designed to be informative, interactive and flexibly tailored to the delegates' needs and experience. It was also designed to raise awareness and understanding of benchmarking and supra-national ranking systems, what it is and how it can be applied using practical examples from healthcare and across other sectors. Findings – The session also introduced the principles of process thinking and illustrated how process benchmarking can be a useful tool for continuance improvement. The session then built upon the theory presented in the introductory portion by focusing specifically on the essence of ranking indicators. In this session, delegates spent time familiarizing themselves with indicators provided by the University of Guelph, discussing how they might implement it within their individual nations and across the trust as a whole. Practical implications – The collection of primary data was also debated at the session. Public trust, for example, could easily be an indicator which could be included. Measurement of public trust in food safety might be important for governments. It could provide them with information on the performance of the food safety systems from a consumers' perspective. To be an effective indicator of performance the measurement of public trust in food safety should be liable to change. Therefore, changes in performance of the food safety systems have to be reflected through the measurement of public trust in food safety. Originality/value – The Helsinki session is believed to be the first international meeting in which benchmarking metrics were discussed in order to rank countries based on food safety risk practices. Ranking programs in food safety remain controversial. Most particularly, risk assessors and the public service remain skeptical about their effectiveness. The Helsinki meeting was not met to alleviate the skepticism around ranking systems, but it did allow many to better appreciate several perspectives from around the world.
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Tama, Annafi Indra. "PERSPEKTIF VALUE FOR MONEY DALAM PENGUKURAN KINERJA PERANGKAT DAERAH." JRAK: Jurnal Riset Akuntansi dan Komputerisasi Akuntansi 8, no. 2 (August 23, 2017): 221–35. http://dx.doi.org/10.33558/jrak.v8i2.940.
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The purpose of this research is to know the performance of West Java Provincial Food Security Agency with value for money approach (VFM), that is 3E measurement (economical, efficiency, and effectiveness). The results of the research show that the economic level during 2013, 2014 and 2015 has increased by 102.27%, but the increase that makes the ratio does not meet the economic standard value for money. Efficiency levels during 2013, 2014 and 2015 continue to increase in economic value, the ratio is below 100% so that for efficiency ratios do not meet the standard efesien value for money. Effectiveness ratios during 2013, 2014 and 2015 with a> 100% assessment indicating that the Regional Food Security Agency of West Java Province has been effective in providing services to the community. Effectiveness ratio in 2013 and 2014 has effectiveness value> 100% but in 2015 decreased to 97,48% but still effective categorized, but still needed existence of improvement of service so that effectiveness of West Java Provincial Food Security Agency achieved better.
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Wahyuni, A. A. Ayu Oka Mirah, Mahendra Adi Winatha, and Hilda Apriani. "ANALYSIS OF EMPLOYEE JOB SATISFACTION IN FOOD & BEVERAGE SERVICE AT INTERCONTINENTAL BALI RESORT." Barista : Jurnal Kajian Bahasa dan Pariwisata 7, no. 1 (June 26, 2020): 1–11. http://dx.doi.org/10.34013/barista.v7i1.170.
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Many studies have demonstrated a large impact on the job satisfaction and the way it influences productivity of employee or staff performance in order to increase hotel performance. This research is focused on analyzing employee job satisfaction level at InterContinental Bali Resort using Gruneberg Job Satisfaction Model as main theory. The data on this study gathered by distributing questionnaires and conducting interviews. After that, the result of it will be analyzed in quantitative and qualitative methods. The result from the research is most employees in Food & Beverage Service at Intercontinental Bali Resort are satisfied with the indicators stated by Gruneberg theory, however some improvements was addressed and findings were discussed.
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Arzoumanidis, Ioannis, Andrea Raggi, and Luigia Petti. "Life Cycle Assessment of Honey: Considering the Pollination Service." Administrative Sciences 9, no. 1 (March 26, 2019): 27. http://dx.doi.org/10.3390/admsci9010027.
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Life Cycle Assessment (LCA) has been increasingly used for the improvement of the environmental performance of products and services, including food systems. Amongst them, however, honey appears to have been rarely analysed. Furthermore, the pollination by honeybees can be regarded as one of the functions of an apiculture system and is of utmost importance both for natural ecosystems and agriculture. When implementing an LCA of an apiculture system, the pollination service can and should be considered as one of the functions of a multifunctional system and the issue of how to deal with this multifunctionality in the modelling of that system should be considered carefully. The aim of this paper is to explore the economic value of pollination as a potential basis for managing multifunctionality in LCA modelling as well as its implementation in a case study. Economic allocation was performed between the pollination service and honey production. The results demonstrated that the production phase is the most impactful one for most of the environmental categories (due to the use of glass for the honey jars and electricity consumption during the storage of supers in refrigerator rooms), followed by the distribution phase. Finally, the most affected environmental impact category appeared to be natural land transformation, followed by marine ecotoxicity, freshwater eutrophication and human toxicity.
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Karuntu, Merlyn Mourah, and Silvya Lefina Mandey. "KELOMPOK PENJUAL MAKANAN SECARA ONLINE DI PERUMAHAN GRIYA PANIKI INDAH (GPI) KECAMATAN MAPANGET KOTA MANADO PROPINSI SULAWESI UTARA." Studies of Social Sciences 2, no. 1 (December 28, 2019): 1. http://dx.doi.org/10.35801/tsss.2020.2.1.26893.
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Griya Paniki Indah (GPI) housing is one of the largest housing estates in North Sulawesi. With more than 7,000 houses built, this housing has become one of the relatively large residential locations. This condition provides an opportunity for the emergence of online food selling businesses in this housing in an effort to meet the needs of the people in the housing. This PKM elevates the community of online food seller groups which are micro, small and medium enterprises (MSMEs) which increase from time to time but often experience dissatisfaction from consumers due to product quality that is not in accordance with what is described in online media, lead time for food delivery is usually more from 1 hour and the inconsistency of the quality of the product produced. The online Food Seller group is an economically productive target audience. This service seeks to address the problem of customer dissatisfaction with online food vendors by making training to provide knowledge and understanding of quality management concepts, especially those related to performance, features, reliability, conformance, durability, serviceability, aesthetic, and perception. As well as strategies for overall quality improvement through TQM elements, namely customer focus, obsession with quality, long-term commitment, teamwork, continuous system improvement, education and training, unity of purpose, and employee involvement and empowerment.
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Lou, Zhilan, Wanchen Jie, and Shuzhu Zhang. "Multi-Objective Optimization for Order Assignment in Food Delivery Industry with Human Factor Considerations." Sustainability 12, no. 19 (September 25, 2020): 7955. http://dx.doi.org/10.3390/su12197955.
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The order assignment in the food delivery industry is of high complexity due to the uneven distribution of order requirements and the large-scale optimization of workforce resources. The delivery performance of employees varies in different conditions, which further exacerbates the difficulty of order assignment optimization. In this research, a non-linear multi-objective optimization model is proposed with human factor considerations in terms of both deteriorating effect and learning effect, in order to acquire the optimal solutions in practice. The objectives comprised the minimization of the operational cost in multiple periods and the workload balancing among multiple employees. The proposed model is further transformed to a standardized mixed-integer linear model by the exploitation of linearization procedures and normalization operations. Numerical experiments show that the proposed model can be easily solved using commercial optimization softwares. The results indicate that the variance of employee performance can affect the entire delivery performance, and significant improvement of workload balancing can be achieved at the price of slight increase of the operational cost. The proposed model can facilitate the decision-making process of order assignment and workforce scheduling in the food delivery industry. Moreover, it can provide managerial insights for other labor-intensive service-oriented industries.
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Antara, Dewa Made Suria, Ni Nyoman Triyuni, and Ni Gst Nym Suci Murni. "Tourist Perception and Satisfaction on Food and Environment in Nusa Dua Tourism Area." Soshum : Jurnal Sosial dan Humaniora 8, no. 1 (March 30, 2018): 43. http://dx.doi.org/10.31940/soshum.v8i1.755.
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The tourism industry is strongly influenced by the perception and satisfaction of tourists towards a destination. Perception is considered in conjunction with dynamic tourist expectations and perceptions. They are changing, so it is important to measure the tourist perception routinely. Perception is used as a base by travellers for assessing the quality of services rendered to them. This study aims at assessing the perception of tourists to some of the attributes of the Nusa Dua Tourism area and measuring tourist satisfaction against some of these attributes. The attributes to be measured are: environment and food. This research is a quantitative research. It employs questionnaires to collect data. Data were collected from 280 respondents who were selected through random sampling. The descriptive statistics (frequency, percentage, and average) and Importance-Performance Analysis (IPA) are employed to determine the perception and satisfaction of tourists towards the attributes of environmental and food at the Nusa Dua Tourism area. The result showed that Nusa Dua area management had provided excellent service to the two attributes and had considered them as important components in delivering satisfaction with their visit in Nusa Dua tourism area. The findings, from a marketing perspective is as a basis for the management of the Nusa Dua Tourism area in making policies for the improvement of the region, especially in meeting the tourists’ perception and satisfaction.
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Arnold, Suriyakumar Mahendra, Sepali Wickrematilake, Dinusha Fernando, Roshan Sampath, Palitha Karunapema, and Pasyodun Koralage Buddhika Mahesh. "Distance education in improving knowledge, attitudes and skills of public health inspectors." Asia Pacific Scholar 5, no. 2 (May 5, 2020): 32–40. http://dx.doi.org/10.29060/taps.2020-5-2/oa2194.
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Background: The duties of Public Health Inspectors (PHI) includes those related to food legislation. Effective methods are being explored in providing refresher training for them amidst the constraints of resources. Objective: To assess the knowledge, attitudes and skills of the PHI on food legislation and to evaluate the effectiveness of a Distance Education (DE) programme in improving these. Methodology: The study included quasi-experimental educational intervention with a pre- and post- assessments. 105and 109 PHI were recruited for the intervention and control groups. Pre and post interventional assessments on the knowledge, attitudes, self-assessed competencies and performance were done with a self-administered questionnaire and observational checklist. Intervention group was exposed to an educational intervention through a distance education programme. Post-assessments were done following four months of the intervention. Results: The pre interventional knowledge and performance was poor. PHI had unfavorable views. Post intervention mean knowledge and performance scores revealed that a statistically significant improvement (P<0.001) has occurred in the intervention group. Change in the opinions on usefulness of in-service training on food safety to develop knowledge and skills, was statistically significant (P<0.01) in the intervention group. Conclusion: The DE method used in the present study was feasible to implement and was effective in significantly improving the knowledge and performance of the PHI.
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Duggan, Kelley, Stephen Doyle, H. Foxworthy, and Kasey DeAtley. "PSI-32 Effect of pulmonary arterial pressure on reproductive performance in Angus heifers located in south central Wyoming." Journal of Animal Science 98, Supplement_4 (November 3, 2020): 473. http://dx.doi.org/10.1093/jas/skaa278.825.
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Abstract Pulmonary hypertension (i.e., high altitude disease) occurs in locations above 1,600 m in elevation and causes heart failure and death. Pulmonary arterial pressure scoring is an effective indicator of pulmonary hypertension and high-altitude disease. The objective of this study was to look at the effect of pulmonary arterial pressure (PAP) scoring on reproductive performance in Angus heifers. First service conception (FSC), pregnancy rate, and pulmonary arterial pressure scores were obtained from the Colorado State University Beef Improvement Center for 2,503 Angus heifers between 1995 and 2016. All spring-calving females were exposed to estrous synchronization and one-round of artificial insemination. After a 10-d holding period heifers were exposed to natural service sires for 60 days. First service conception and pregnancy rate traits were determined using ultrasonography via rectal palpation at 30 and 60 days post artificial insemination. Pulmonary arterial pressure scores were collected at ~12 mos of age. Data were analyzed with ANOVA as a completely randomized block design, blocking by birth year. Fixed effect was pulmonary arterial pressure group [high (>42mm Hg) vs. low (<42 mmHg)]. Logistic regression was used to further investigate fertility traits with PAP scores. Nodifferences were detected among pulmonary arterial pressure group for first service conception (P > 0.05); however, high pulmonary arterial pressure heifers had lower pregnancy rates compared to low PAP heifers (0.86 vs. 0.91 ± 0.01; P = 0.03). Logistic regression supported these findings, identifying PAP score as a significant predictor of breeding season pregnancy rate (P < 0.05), indicating an inverse relationship between PAP score and pregnancy rate. Cumulatively, results show an unfavorable relationship between heifers with high pulmonary arterial pressure scores and overall pregnancy rate.
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Duguma, Belay. "Productive and reproductive performance of crossbred and indigenous dairy cows at smallholdings in selected towns of Jimma Zone, Ethiopia." Animal Production Science 61, no. 1 (2021): 92. http://dx.doi.org/10.1071/an19380.
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Context Evaluation of the performance of dairy cows kept in different production systems is essential for the development of appropriate breeding strategies. Aims To examine milk production and reproductive performance of crossbred (CB) and indigenous (I) dairy cows, farmers’ traits preference for CB and I breeding females, and factors affecting the performance of dairy cattle on smallholdings in selected towns of Jimma Zone, Ethiopia. Methods In total, 52 smallholder dairy cattle farmers were randomly sampled and data were collected through individual face-to-face interviews by using structured questionnaires. The traits studied were daily milk yield (DMY), lactation milk yield (LMY), lactation length (LL), age at first service (AFS), age at first calving (AFC), calving interval (CI), days open (DO), and number of service per conception (NSC), all being factors affecting performance of dairy cattle and farmers’ preferred dairy traits. Results On average, CB cows had significantly (P < 0.05) higher DMY (6.0 ± 0.33 vs 1.8 ± 0.07 L/cow), LMY (1466.7 ± 1.13 vs 376.0 ± 21.02 L (L)), LL (8.1 ± 0.41 vs 6.9 ± 0.22 months), and lower AFS (2.69 ± 0.1 vs 3.3 ± 0.07 years), AFC (3.7 ± 0.13 vs 4.3 ± 0.07 years) and CI (21.2 ± 1.37 vs 29.8 ± 1.30 months) than did I cows. However, DO and NSC were not significantly (P > 0.05) affected by genotype. In order of perceived importance, high milk yield (mean rank = 0.306), LL (0.292) and fertility (0.199) were farmers’ most preferred traits for CB breeding cows, and the corresponding preferred traits for I cows were high milk yield (0.253), adaptability (0.229) and LL (0.192). The most important factors perceived by farmers affecting the performance of dairy cattle were breed, nutrition, diseases, breeding and management practices Conclusions The findings of the study indicated that even though CB cows performed better, the performance of both breeds of dairy cows in the study area was found to be generally low due to delayed AFS, late AFC, long CI, shorter LL, low daily and LMY and high NSC. Implications The study highlighted that there is a potential for increasing the performance of dairy cows in the study area, through improved management strategies leading to shorter AFS, AFC, CI and lower NSC. Furthermore, future breed-improvement programs should take into consideration farmers’ trait preferences in design of sustainable improvement programs.
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Haryono, Iranita, Astrini Padapi, and Ayu Wulandary. "BPP UTILIZATION BY FARMERS TO SUPPORT INDONESIA AS BARNS THE WORLD." Agricultural Social Economic Journal 21, no. 02 (April 30, 2021): 121–26. http://dx.doi.org/10.21776/ub.agrise.2021.021.2.5.
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One of the efforts to achieve national food security is by strengthening assistance and counseling to farmers as the main actors. One of the extension links closest to the community and located at the sub-district level is the Peratanian Extension Center (BPP). The function and role of BPP is developed to achieve the desired expectations, namely food self-sufficiency and improvement of farmer welfare. Therefore, there is a need for a special study to be able to determine the level of responsiveness, responsibility and quality of agricultural extension services carried out by the BPP in Sidenreng Rappang Regency. This reserch aims to determine the performance of agricultural extension agents in Sidenreng Rappang Regency in terms of the level of accountability of agricultural extension activities based on indicators of responsiveness, responsibility and quality of extension services. The research was conducted from July to October in Sidenreng Rappang Regency. This research used a survey method. Determination of the sample of this study was carried out purposively on extension workers at the local BPP. Data collected descriptively by cross tabulation. Data analysis used scoring parameters, proportion, maximum, minimum and average values. The results show that the agricultural instructor's Performance Score is 294 which is interpreted into a moderate category score, which means that the ability of the BPP is sufficient to be able to recognize the needs of the assisted farmers, is sufficient to develop extension programs / activities that are in accordance with the wishes / aspirations of local farmers, and sufficient in providing service to farmers.
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Shen, Jung-Lu, Yong-Mei Liu, and Yi-Lin Tzeng. "The Cluster-Weighted DEMATEL with ANP Method for Supplier Selection in Food Industry." Journal of Advanced Computational Intelligence and Intelligent Informatics 16, no. 5 (July 20, 2012): 567–75. http://dx.doi.org/10.20965/jaciii.2012.p0567.
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In terms of keeping material costs low and increasing competitive advantage, supplier selection is one of the most important functions of a business. This paper uses an effective solution based on a combined Analytic Network Process (ANP) and Decision-Making Trial and Evaluation Laboratory (DEMATEL) approach to find the criteria that are key to performance improvement. This paper surveys the multicriteria supplier selection approaches and reveals the most popular criteria and sub-criteria. Based on experts’ suggestions and the most popular criteria, the key factors in the selection of food industry suppliers are identified. Then, the causal relationships and relative importance weights of the criteria in the system are computed using the cluster-weighted DEMATEL with ANP method. This paper compares the results of experts and purchasing managers and discovers a cognitive gap. The managers agree that cost and delivery are very important; they need to keep material costs down and increase the company’s competitive advantage. The experts value customer satisfaction and Corporate Social Responsibility (CSR), so they feel that quality and service are the most important criteria.
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Rittenhouse, Melissa, Jonathan Scott, and Patricia Deuster. "Healthy Eating Index and Nutrition Biomarkers among Army Soldiers and Civilian Control Group Indicate an Intervention Is Necessary to Raise Omega-3 Index and Vitamin D and Improve Diet Quality." Nutrients 13, no. 1 (December 31, 2020): 122. http://dx.doi.org/10.3390/nu13010122.
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Diet quality and nutrition status are important for optimal health and military performance. Few studies have simultaneously evaluated diet quality and biochemical markers of nutritional status of military service members. The Healthy Eating Index (HEI) can be used to assess dietary quality and adherence to federal nutrition guidelines. The aim of this study was to assess soldiers’ diet quality and nutritional status and compare results to a civilian control group. Methods: A cross-sectional study was conducted with 531 soldiers. A food frequency questionnaire was used to calculate HEI scores. A blood sample was collected for analysis of select nutrition biochemical markers. Non-parametric analyses were conducted to compare the diet quality and nutritional status of soldiers and controls. Differences in non-normally distributed variables were determined by using the Wilcoxon signed-rank test. Results: Soldiers had an HEI score of 59.9 out of 100, marginally higher than the control group (55.4). Biochemical markers of interest were within normal reference values for soldiers, except for the omega-3 index and vitamin D. Conclusions: This study identified dietary components that need improvement and deficits in biochemical markers among soldiers. Improving diet quality and nutritional status should lead to better health, performance, and readiness of the force.
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Tu, Jui-Che, and Yi-Lin Lee. "Strategies for the Leftover Food Treatment Process: A Case Study of Convenience Store Deli-Style Food Products in Taiwan." International Journal of Automation Technology 12, no. 6 (November 5, 2018): 853–60. http://dx.doi.org/10.20965/ijat.2018.p0853.
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The density of convenience stores in Taiwan is the highest in the world. Among the numerous commodities, the market competition for fresh food products is the fiercest and has become a focus of convenience store operations. Due to the change in Taiwanese lifestyles and consumer acceptance of the dining-out model, the demand and supply of fresh food products in convenience stores continues to increase. To benefit marketing performance, not only do convenience stores carry out promotional activities by reducing the price of products but they constantly innovate the taste and variety of fresh food products. For example, the tide of Taiwanese bento, during which promotions were implemented in the President Chain Store, has changed consumer diet habits; despite the raised price, consumers are still willing to purchase the product. However, convenient, real-time fresh food brought by this convenience store usually causes a massive waste of food. In its manufacturing and production processes, the food production chain ranks among the top three for national greenhouse gases. Whenever a piece of food is wasted, greenhouse gases are produced. Moreover, more resources are consumed to dispose of the wasted foods and garbage, further increasing greenhouse gas emissions and multiplying the carbon footprint. The phenomenon of excessive food waste has become an urgent issue in recent years in Taiwan, which is famous for its convenient food culture and service. In addition, because of Taiwan’s special economic development status, as well as rapid urbanization and family structure change, the ways to jointly affect this special consumption and food culture have become a topic worthy of discussion. Therefore, this research selected cooked food products in convenience stores as the main subject to explore the effect of social status and diet consumption from the perspective of daily social patterns and family structure data. It also examined the dilemma of excessive waste of food, to provide improvement advice as a reference to future relevant social policies and research.
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Khan, Syed Abdul Rehman, Pablo Ponce, Muhammad Tanveer, Nathalie Aguirre-Padilla, Haider Mahmood, and Syed Adeel Ali Shah. "Technological Innovation and Circular Economy Practices: Business Strategies to Mitigate the Effects of COVID-19." Sustainability 13, no. 15 (July 29, 2021): 8479. http://dx.doi.org/10.3390/su13158479.
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The Corona Virus Disease 2019 (COVID-19) has been a tough test on companies in the global food sector supply chain, exacerbating the realities and deficiencies it presents in developing economies. This situation has been reflected in the firm’s performance (F.P.) due to the lack of business conditions to respond to the current pandemic. However, in some companies, the adverse effects of COVID-19 have been counteracted due to endowment and technological capabilities. Thus, this study examined the role of technological innovation (T.I.) and business data analytics (B.D.A.) in the F.P. of foods in Ecuador during COVID-19. A questionnaire collected the information from the food firms. Then, Covariance-Based Structural Equation Modeling processed the collected information. We found that (B.D.A.) mechanisms and different levels of T.I. within the developing market significantly shape the F.P. The results showed that the B.D.A. enables circular economy (C.E.) practices and the improvement of product delivery services, which constitutes an improvement of the F.P. The COVID-19 outbreak did not significantly affect T.I., unlike what happened with B.D.A. This study concluded that firms with the most extraordinary technological production processes have been the least affected during COVID-19. This study suggested that policy measures should boost food firms’ technological endowment to improve their resilience in uncertainty and risk scenarios.
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Tebeje, Nigusie Birhan, Gashaw Andargie Biks, Solomon Mekonnen Abebe, and Melike Endris Yesuf. "Magnitude of Child Food Insecurity, Its Association with Child Immunization and Huosehold wealth Status, and Coping Strategies In Dabat Demographic and Surveillance System North West Ethiopia." International Journal of Pediatrics 2020 (September 4, 2020): 1–13. http://dx.doi.org/10.1155/2020/3746354.
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Background. The magnitude of food insecurity in Ethiopia ranges from 38.7% to 82.3% among the general population. Children under the age of five years were more prone to food insecurity and its serious consequences like anemia, low bone density, frequent episodes of common cold, stomachache, poor educational performance, and dental carries in developing countries like Ethiopia. However, there is no any research finding that documented the magnitude of child food insecurity, coping strategies, and associated factors in the study area. Therefore, the aim of this study was estimating the magnitude of child food insecurity, major coping strategies, and factors associated with child food insecurity in the study area. Methods. A community-based cross-sectional survey has been conducted in Dabat demographic and health surveillance site among 7152 mothers/caretakers of children under the age of five years. Data were collected by experienced data collectors working for the demographic and health surveillance site, and the collected data were entered into EpiData template and then transported to Stata 14 software for data cleaning and analysis. The ordinal logistic regression model was fitted to identify predictors for child food insecurity. Results. About 21.42% of children under the age of five years were food insecure in Dabat district of whom 57.8%, 38.6%, and 3.6% had experienced mild, moderate, and severe levels of child food insecurity, respectively. All most all 1391 (92%) of the mothers/caretakers of food insecure children had practiced food insecurity coping strategies. More than half (57%) of mothers/caretakers reduces the size of child meal as insecurity coping strategy. Child food insecurity was associated with household wealth status, parent’s education status, and maternal and child health service utilization and child feeding practices. Conclusion. A large segment of under-five children had experienced food insecurity in Dabat district, and the major coping strategy for child food insecurity was reducing meal size. Therefore, working on household wealth improvement and expansion of basic health services would improve child food security.
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Castaldi, Maria, Geena George, Pamela Turner, and John McNelis. "NSQIP Impacts Patient Experience." Journal of Patient Experience 7, no. 1 (December 9, 2018): 89–95. http://dx.doi.org/10.1177/2374373518817081.
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National Quality Improvement Project (NSQIP) semiannual reports (SARs) revealed high observed to expected ratios for venous thromboembolic events (VTEs) on the surgical service. Press Ganey scores identified an area of particular weakness in shared decision-making in patient care. Patients reported little to no participation in shared decision-making. A performance improvement project was developed with a 2-fold objective: decrease the percentages of patients sustaining VTE through adequate screening and prophylaxis (VTEP) and to engage patients in shared decision-making to accept VTEP through enhanced patient-centered discussions and education on the risks and benefits of VTEP. A clinical pathway was developed to implement VTEP using a standardized risk assessment tool. Patient-centered discussion introduced VTEP and impact on perioperative safety. Results included telephone survey, NSQIP SARs, and Press Ganey patient experience survey. Using NSQIP data and a pathway developed for both VTE risk assessment and patient engagement, the authors observe immediate improvements in patient experience and decreased rates of VTE.
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Ahmad Rizani. "ANALYSIS OF ECONOMIC PERFORMANCE AND ECONOMIC POTENTIAL OF EAST JAVA PROVINCE." East Java Economic Journal 1, no. 1 (September 30, 2017): 76–95. http://dx.doi.org/10.53572/ejavec.v1i1.3.
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This study aimed to investigate economic growth, regional economic pattern and structure of East Java Province. Other than that, this study also identified anddetermined superior sectors in East Java Province to give an illustration on which superior economic activities to be developed to improve the economic potential in East Java Province. Data employed in this study was secondary data in six years’ time series form 2010 until 2015 about GDP (Gross Domestic Product) for Indonesia, RGDP (Regional Gross Domestic Product) for East Java Province, total population in Indonesia, total population in East Java Province, the number of people living in poverty in Indonesia, and the number of people living in poverty in East Java Province. Data was obtained from Central Statistics Institution Indonesia, National Planning and Development Institution, Central Statistics Institution of East Java Province, and Regional Planning and Development Institution of East Java Province. Analysis tools used in this study included economic performance analysis, ShiftShare, Location Quotient (LQ), Growth Ratio Model (MRP) and Overlay analysis. The results of the study showed that: (1) economic performance index of East Java Province was quite good because during 2011-2015 the province got average economic performance index 0.847; (2) shift-share analysis showed that East Java Province economic showed an improvement during 2010-2015 by 340.769,50 billion rupiahs. Those economic performance improvements in East Java Province could be seen from the positive value of 16 (sixteen) economic activity sectors; (3) according to Location Quotient (LQ) analysis, there were five superior sectors in East Java Province, they were processing industry sector, water procurement sector, waste and recycle management sector, wholesale and retail, auto car and motorcycle reparation sector, accommodation and foods providing sector, and information and communication sector; (4) Growth Ratio Model analysis showed that sectors which had dominants growth and big contribution were construction sector, wholesale and retail, auto car and motorcycle reparation sector, transportation and warehousing sector, accommodation and foods providing sector, information and communication sector financial and insurance service sector, real estate sector, education service sector, health service and social activity sector; (5) Overlay analysis showed that potential economic sector in East Java Province included wholesale and retail, auto car andmotorcycle reparation sector, accommodation and foods providing sector, and information and communication sector; (6) weighing result according to Shift-Share Location Quotient (LQ), and Growth Ratio Model analysis were five sectors based on the highest rank of the most potential weighing result, they were accommodation and foods providing sector, processing industry sector, wholesale and retail, auto car and motorcycle reparation sector, information and communication sector, and construction sector.
JEL Classification : P47, O47, C02, C02, C02, C02
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Kao, Wen Hsien, Yan Liang Su, Sun Hui Yao, H. C. Huang, and M. S. Chen. "The Study of High Speed Micro-Drilling Performance and Machining Quality of Coated Micro-Drills with Zr-C:H Coatings." Advanced Materials Research 591-593 (November 2012): 342–46. http://dx.doi.org/10.4028/www.scientific.net/amr.591-593.342.
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The Zr-C:H coatings with various C2H2 flow rate were deposited on micro-drills (a diameter of 0.2 mm) used a closed field unbalanced magnetron sputtering system. The ultrahigh speed (drilling speed of 160000 rpm) through-hole drilling printed circuit board tests used to evaluate the drilling performance of the coated micro-drills. The rejection criteria of service lives of the coated micro-drills were evaluated using two different criteria: (1) a nail head ratio greater than 1.5; (2) a drilled hole surface roughness greater than 25.4 μm. Adopting a service life criterion of a nail head ratio of 1.5, the Zr-C:H-5 coating possesses the optimal high-speed machining performance, which yields a micro-drill lifetime of above 6000 drilled holes. It represents a three-fold improvement on that of an uncoated micro-drill and it also improves machining quality.
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Shahzadi, Mariam, Shahab Alam Malik, Mansoor Ahmad, and Asma Shabbir. "Perceptions of fine dining restaurants in Pakistan." International Journal of Quality & Reliability Management 35, no. 3 (March 5, 2018): 635–55. http://dx.doi.org/10.1108/ijqrm-07-2016-0113.
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Purpose The purpose of this paper is to explore the relationship between restaurant key attributes, customer satisfaction and behavioral intentions. The mediating role of customer satisfaction is assessed between restaurants’ key attributes of service quality and behavioral intentions. Design/methodology/approach Data were collected from a sample of 296 customers dining in the fine dining restaurants of Pakistan through a self-administered questionnaire. The data were then analyzed through regression analysis and gap analysis. Model fitness was checked in SPSS AMOS through CFA. Findings The findings suggest that the key restaurant attributes have a significant positive effect on behavioral intentions. Customer satisfaction partially mediates the relationship between key restaurant attributes and behavioral intentions. The findings also suggest that there is a significant gap between the perceptions of customers regarding the importance and performance of key restaurant attributes. Practical implications The result indicates that food taste and environmental cleanliness are the cornerstones of fine dining restaurants’ success in Pakistan and are among the strongest predictor of customer satisfaction and behavioral intentions; while improvement efforts should be made in four key areas, i.e., healthy food option, food freshness, food safety and fair price. Originality/value No comparative study has been directed in fine dining restaurants of Pakistan with respect to the key restaurants attributes, i.e., food quality attributes, service quality attributes, atmospheric quality attributes, and other attributes which have been analyzed in the current study. This research was conducted to investigate the perceptions of customers toward the fine dining restaurants of Pakistan to measure the key restaurants’ attributes that influence customers’ satisfaction and their post-dining behavioral intentions. This study will facilitate restaurants’ managers to understand the stronger and as well as the weaker aspects of service quality and permit them to investigate the factors which contribute toward customers’ satisfaction and their post-dining behavioral intentions in order to build and maintain long-term relationship between restaurants and customers.
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Font Aranda, Mabel, and Gilberto Blanco González. "Calidad del servicio en el proceso alimentos y bebidas de un hotel en Ecuador." ECA Sinergia 9, no. 2 (December 10, 2018): 80. http://dx.doi.org/10.33936/eca_sinergia.v9i2.1125.
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La satisfacción del turista, depende en gran medida de la calidad del servicio que se preste, particularmente en un hotel, el área de alimentos y bebidas; abarca todos los procesos y subprocesos relacionados con el servicio gastronómico, desde su producción hasta la venta, incidiendo la forma como se configura y la asociación a un sinnúmero de experiencias. Este proceso garantiza la salud y la regeneración de energías que permite el desarrollo de las actividades, no solo como turista, sino como ser humano. En este contexto, el trabajo tiene como objetivo, evaluar la calidad del servicio en el proceso alimentos y bebidas de un hotel en la ciudad de Manta, para la contribución de su mejora. Se utilizaron métodos, técnicas y herramientas, como: revisión bibliográfica, entrevista, plan tipo, observación científica, revisión de documentos oficiales, diagrama de flujos, criterio de especialista, entrevista, lluvia de ideas, ponderación, estadística descriptiva, matrices. La metodología resultante es adaptable a otras entidades similares; se estructuró en cinco fases: I. Caracterización del hotel y el área de alimentos y bebidas, II. Identificación de los sub procesos asociados, III. Esquematización de los subprocesos identificados, IV Identificación de indicadores de evaluación y fase V. Medición del desempeño del proceso objeto de estudio. La aplicación a una empresa hotelera permitió en cada uno, de trece procesos correspondientes al área, la identificación de las brechas para la mejora de la prestación de los servicios afines.
Palabras clave: Politica alimentaria, procesos, evaluación, gestión de alimentos y bebidas.
ABSTRACT
Tourist satisfaction depends largely on the quality of the service provided, particularly in a hotel, the food and beverage area; It covers all the processes and sub processes related to the gastronomic service, from its production to sale, influencing the way it is configured and the association to countless experiences. This process guarantees the health and regeneration of energies that allow the development of activities, not only as a tourist, but also as a human being. In this context, the work aims to evaluate the quality of the service in the food and beverage process of a hotel in the city of Manta, for the contribution of its improvement. Methods, techniques and tools were used, such as bibliographic review, interview, type plan, scientific observation, review of official documents, flow diagram, specialist criteria, interview, brainstorming, weighting, descriptive statistics, and matrices. The resulting methodology is adaptable to other similar entities; it structured in five phases: I. Characterization of the hotel and the Food and Beverage area, II. Identification of the associated sub processes, III. Schematization of the identified sub processes, IV Identification of evaluation indicators and phase V. Measurement of the performance of the process under study. The application to a hotel company allowed in each of thirteen processes corresponding to the area, the identification of gaps for the improvement of the provision of related services.
Key words: Food policy, processes, evaluation, food and beverage management
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Amanda, Tasya, and Rita Nurmalina. "ANALISIS TINGKAT KEPUASAN KONSUMEN RESTORAN WAROENG HOTPLATE ODON CIBANTENG, BOGOR, JAWA BARAT." Forum Agribisnis 8, no. 1 (July 19, 2018): 81–96. http://dx.doi.org/10.29244/fagb.8.1.81-96.
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The competition among restaurants increases due to citizen’s new lifestyle for visiting restaurant. The purpose of this study is to analyze the consumer decision of making process, the customer satisfaction, and to formulate the recommendation for attributes improvement. Data are collected from 143 respondents using convenience sampling method and processed by Customer Satisfaction Index (CSI) and Importance Performance Analysis (IPA). The analytical results showed that the customer was generally 72,8 percent satisfied and the restaurant should give a high attention on the price, the availability of parking area, and supporting facilities to be improved because the importance scores of them were high but the pee scores were still low. To increase the customer satisfaction, restaurant should improve its performance by expanding the parking area, improving the supporting facilities, optimalizing food portion with the price and also improve the attributes that have lower weighted-score by setting an attractive promotion, re-arranging the aesthetic space, creating advertisement, and providing autodebit service.
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Olusegun, Oyedele Ola, Issa Abdulraheem, and Brimah Aminu Nassir. "Workforce Diversity Management Strategies and Organisational Performance in the Food and Beverage Industries in Lagos State, Nigeria." Scholedge International Journal of Management & Development ISSN 2394-3378 5, no. 1 (April 20, 2018): 1. http://dx.doi.org/10.19085/journal.sijmd050101.
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<p>Workforce Diversity Management is gradually being used and becoming acceptable as a significant organizational resource in esteems to whether the objective is to be an employer choice, to offer outstanding customer service, or to sustain a competitive advantage. It also has verified to have controlled to an opinion of being essential for organizational performance especially in the Food and Beverage Industry in Nigeria. This ultimate faith forces managers to hold and understand the theory of workforce Diversity, its benefits and challenges. As such, this study examined the effect impact of workforce diversity management towards organizational performance which focuses into the food and beverage industry within the larger manufacturing sector. The research also emphases on workforce diversity management which contains the employee communication(EC) as a mechanism in reducing conflicts and talent availability(TA) which are the utmost critical variables amongst the others. The study employed primary data mainly for revalidation of results and inferential information from secondary sources. Primary data was harnessed from the views of managers and employees of the foods and beverage industries through questionnaire. The study adopted cross sectional research design and considered 3 multinational corporations in the food and beverage sector in Nigeria based on random sampling technique. The sample size constituted the lower, middle and senior level staff of the multinational Corporations at their headquarters and plants to achieve the objectives of this study based on the two hypotheses that were formulated. Both descriptive and inferential statistical techniques were employed. The statistical tools used included cross tabulations, Mean, Regression and Correlation analysis with the aid of SPSS computer packages. The results showed that employee communication (EC) have significant effect on organizational effectiveness (OE) (at P=0.000). It was discovered that talent availability (TA), has significant relationship on employee retention (ER)(at P= 0.002), the study reflected that Workforce diversity represents both a challenge and an opportunity for business and corporate entity. Hence, no organization in this dispensation of Globalization can survive without workforce Diversity. The study recommends that; organization ought to accord due priority for optimum utilization of strength of workforce diversity and institute measures to enhance commitment among the employees for improvement of organizational performance. Organizations should make workforce diversity management a core business value because diverse work teams bring high value to organizations and respecting individual differences will benefit the workforce by creating a competitive edge and increasing work productivity.</p>
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Pangastuti, Hesti. "PENGUKURAN KEPUASAN KONSUMEN PADA KANTIN INSTITUT TEKNOLOGI SUMATERA MENGGUNAKAN IMPORTANCE-PERFORMANCE ANALYSIS." Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) 1, no. 1 (March 14, 2021): 8–15. http://dx.doi.org/10.36441/jtepakes.v1i1.165.
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Tujuan penelitian ini adalah untuk mengetahui tingkat kepuasan konsumen di kantin Rumah Kayu, Institut Teknologi Sumatera. Penelitian ini dilakukan menggunakan metode Importance-Performance Analysis (IPA) dan Customer Satisfaction Index (CSI). Metode sampling secara purposif dilakukan dengan jumlah 94 responden, sebagian besar adalah mahasiswa. Atribut yang paling penting berdasarkan persepsi konsumen adalah keamanan dan kebersihan makanan dan minuman yang disajikan, sedangkan atribut yang memiliki performa paling baik adalah variasi menu. Hasil analisis IPA menunjukkan bahwa harga produk, kesesuaian harga dan kualitas, kesesuaian harga dan kuantitas, area makan yang nyaman dan menarik secara visual, dan kecepatan penyajian merupakan atribut-atribut yang memiliki prioritas tinggi untuk diintervensi. Hasil analisis CSI menunjukkan bahwa tingkat kepuasan konsumen adalah 72,33% dan dikategorikan sebagai ‘memuaskan’. Oleh karena itu, perbaikan beberapa atribut diperlukan sesuai dengan prioritas yang disarankan untuk meningkatkan kepuasan konsumen. ABSTRACT: The objective of this study was to investigate the level of customer satisfaction in Rumah Kayu cafetaria at Institut Teknologi Sumatera. The study was conducted by using Importance-Performance Analysis (IPA) and Customer Satisfaction Index (CSI). Sampling method by purposive sampling was carried out with 94 respondents, mostly were students. The most important attribute from cafeteria customer perception was safeness and cleanliness of food and drink served, whereas the top performance attribute was menu variation. The results of IPA analysis showed that product price, price-quality fairness, price-quantity fairness, dining area comfortability and visual attractiveness, and quick serving were identified as high priorities for intervention. Finding based on CSI analysis showed that the level of customer satisfaction was 72.33% and categorized as ‘satisfied’. Therefore, improvement of some attributes required in accordance with priorities that have been generated by this study in order to improve customer satisfaction. Keywords: CSI, cafeteria, customer satisfaction, food service, IPA
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Pegoraro, L. F. L., R. Magdaleno, E. A. Chaim, and E. R. Turato. "Group therapy during the post-surgery period for bariatric patients from a public service in the Southeast Brazil: Main aspects." European Psychiatry 26, S2 (March 2011): 736. http://dx.doi.org/10.1016/s0924-9338(11)72441-5.
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IntroductionWith the worldwide increase of severe obesity, the demand for and performance of bariatric surgery has increased.ObjectiveTo show the importance of the group therapy approach in the research and treatment of the surgery's psychological consequences.MethodClinical method of research, through weekly open therapeutic groups with patients that have undergone bariatric surgery.ResultsAfter the surgery the patients: feel empty, which leads them to search for alternative routes to give their lives meaning, some healthy, such as exercising intensely, others unhealthy, such as addictions, especially the consumption of alcohol; they are divided between the control of impulses sensation that the surgery provides and the food temptation that generates anguish, conflicts and fears of failing and gaining weight again; they experience the presence of new identity elements that arise with the weight loss and that lead to feelings of strangeness in relation to themselves and their personality; they are not stigmatized anymore and assume new social roles, with an important improvement of their self-esteem and social functioning; they may experience conflicts that are hard to handle in parental and marital relationships, especially due to jealousy and competitiveness.ConclusionsDespite the undeniable benefits that the bariatric surgery provides to the patients, psychological conflicts arise. The bariatric surgery is a procedure that causes, in addition to massive weight loss, deep changes in the patients’ psychic structure that, if well conducted in what concerns psychotherapy, lead to a significant improvement of the patient's life quality.
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Fatih, Alan, and Hilda Fachrizah. "Business Coaching of a Local F&B MSME: Building Financial Projection for External Funding and Measuring Digital Marketing Activities." Journal of International Conference Proceedings 4, no. 1 (July 22, 2021): 12–27. http://dx.doi.org/10.32535/jicp.v4i1.1121.
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Despite a large number of MSMEs in Indonesia, the contribution of the MSMEs to the country's GDP is relatively low. Some of the obstacles faced by MSMEs in Indonesia include access to capital, human resources, and supporting facilities. These obstacles were also faced by one of the local MSMEs, for instance Food and Beverage industry/service (F&B) that wanted to expand its business but was constrained by access to capital. Furthermore, the lack of evaluation of the performance of MSMEs is also a crucial problem, resulting in the lowest performance improvement plan. This paper describes a business coaching program for one of the local F&B MSMEs by building the financial projection and measuring digital marketing activities. Thus, MSMEs can be more accountable in seeking funding and evaluate their digital marketing performance continuously. This business coaching program is expected to increase access to capital and increase the productivity of MSMEs in Indonesia. By building financial projection and measuring digital marketing, MSME can define more specific targets and evaluate its attainment regularly. In order to accelerate the competence of MSMEs to be more competitive and productive, support from various parties is needed to overcome their obstacles.
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Pathiraja, N., K. T. Mandisodza, and L. Nyabako. "Evaluation of the performance of british landrace pigs under tropical conditions of zimbabwe." Proceedings of the British Society of Animal Production (1972) 1989 (March 1989): 87. http://dx.doi.org/10.1017/s0308229600010795.
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British Landrace (BL) is used widely as a dam breed in producing crossbred sows for commercial pig production in Zimbabwe. This study was undertaken to evaluate the performance of BL under current level of management in Zimbabwe and to make recommendation for improvement of productivity.The records for this study were obtained from a nucleus/multiplier farm. The data included 720 litters from BL sows over the five year period 1983 - 1987. The reproductive traits analysed, number born alive (NBA), number weaned (NW), total litter weight at birth (TLWB) kg, at weaning (TLWW), age at first litter (AFL) days, days weaning to effective service (DWES) and farrowing interval (FI) days, were from both pure and crossbred matings. The performance data, daily gain (DG) and food conversion ratio (FCR) between 35 - 86 kg and k backfat thickness (BF) at 86 kg, were from 620 performance tested BL pigs. The data were analysed by least-squares procedures. The fixed effect included in the analysis of reproductive traits were the sire breed of the litter, the dam parity and the year and season of birth of litter. The effects considered for the performance data were the year and season of performance test and the sex. The season according to month of birth of litter, farrowing, rebreedlng or performance test was classified as cold (April - July), dry (August - November) or rainy (December - March). For all the traits, typical model included the above fixed effects and two-way Interactions.
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Bastos, Fernando Zelak Leite, Cassius Tadeu Scarpin, and Jose Eduardo Pécora Junior. "Picking planning and quality control analysis using discrete simulation: case in a food industry." DYNA 86, no. 208 (January 1, 2019): 271–80. http://dx.doi.org/10.15446/dyna.v86n208.76105.
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In warehouse operations management, picking is one of the most expensive and time-consuming activities; its impact can be seen in the final product delivered to clients, affecting logistic Key Performance Indicators and level of service. On the other hand, changes in picking policy and quality control are challenging to implement in a real-world context. In this paper, we used a simulation methodology to determine the best flow of products and the optimum ratio of the sample in control quality. Simulation has been shown as an useful tool for industrial engineering to determine the best flow and bottlenecks inside the warehouse. This paper found significant improvements when the proposed changes in the picking policy and quality control methods were simulated. Our research also showed that the sampling quality control brings substantial gains to the queuing time, while nonetheless maintaining the desirable quality.
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Nurainy, Fibra, Azhari Rangga, and Mahesa Reyhan Prayoga. "PERILAKU DAN KEPUASAN KONSUMEN MAHASISWA UNIVERSITAS LAMPUNG TERHADAP MAKANAN CEPAT SAJI MENU UTAMA AYAM BAKAR [Customer Behavior and Satisfaction of the University of Lampung Students on Fast Food Grilled Chicken as the Main Menu]." Jurnal Teknologi & Industri Hasil Pertanian 24, no. 2 (September 12, 2019): 77. http://dx.doi.org/10.23960/jtihp.v24i2.77-88.
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This study aimed at knowing the behavior and consumer satisfaction of students at the University of Lampung on fast food products, and determining the level of importance and performance of attributes that influence the marketing mix recommendations. The study used a behavioral survey and customer satisfaction method was performed to survey 77 students. Data were analyzed using Importance-Performance Analysis, and Customer Satisfaction Index. The results showed that the initial motivation of consumers to buy was easy to obtain (29 people), and the benefit sought to eliminate hunger and had good taste (72 people). The main focus of the attributes was the taste (54 people) by which consumers who felt quite satisfied were 43 people and those who decided to buy back as many as 71 people. The results of the Importance-Performance Analysis showed that the main priority was the speed of preserving. Attributes that was suitable with the interests of consumers were spices, textures, product hygiene, friendliness in service and comfort of the place, while the low-performance attributes were product appearance, price discounts on specific activities, selection of advertising media used, preserving package and size per serving. The value analysis of the Customer Satisfaction Index (CSI) was 86.56%, that means the consumers feel very satisfied. Recommendations related to the marketing mix (7P) to be performed by producers were product variables improvement, namely appearance and preserving, and promotion products, such as price discounts on specific activities, as well as actively promoting on social media.
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Woodard, Ryan, and Anthea Rossouw. "An Evaluation of Interventions for Improving Pro-Environmental Waste Behaviour in Social Housing." Sustainability 13, no. 13 (June 29, 2021): 7272. http://dx.doi.org/10.3390/su13137272.
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Recycling levels have been stagnating for a decade in England. Over the last 2 years, 39% of local authorities have seen a reduction in their recycling rates. Social housing has historically been neglected in waste service provision and literature. Housing associations own 2.5 million dwellings, representing 10% of all housing stock in England. Improvements to waste services and increased resident engagement in social housing could address stalling recycling levels and contribute to the aim of the national waste strategy of moving towards a circular economy. This paper presents the results of engagement with housing association residents across 24 sites in England. Following community engagement workshops, a range of resident-led interventions were implemented, including improvements to recycling services and installation of onsite food waste composters. An inclusive resident engagement programme bespoke to each site was pioneered, including regular feedback on waste reduction and recycling performance. The impact of the project was evaluated using mixed methods, including monitoring of recycling levels and resident and stakeholder surveys. The interventions stimulated behaviour changes, leading to increased recycling rates (+10.4% per site compared to baseline), waste reduction (0.4 kg per flat per week compared to baseline), increased recycling quality, and social cohesion. The research outcomes provide a model for improving waste management in social housing globally.
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Basiri, Anahid. "How Fast Can Our Horses Go? Measuring the Quality of Positioning Technologies." Journal of Navigation 74, no. 1 (January 2021): 1–4. http://dx.doi.org/10.1017/s0373463320000673.
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Whether Henry Ford or someone else gave us this famous quote, ‘If I had asked people what they wanted, they would have said faster horses’, we may agree that it implies there is a limit to what we can expect from the performance of an existing solution. Science and technology always try to push the boundaries and ‘improve’; improving the quality of our lives or improving the quality of technologies. We, as researchers in the area of navigation, are no exception; we want to improve the quality of navigation services. And there are many ways to do so, and challenges and limitations to those attempts. Some researchers look to improve the accuracy, the reliability, the integrity through different approaches. Some try to reduce or model noise, some try to minimise human error, and some use novel techniques and algorithms for better prediction. Of course, when ‘our horses cannot go any faster’ and there is not much space for improvement for a certain technology or service, researchers may come up with a completely new solution, such as an automobile. Almost all new technologies go through the same exploration period; at the beginning, we want to see how and if it works so we try simple tasks, but then we become more ambitious (or greedier!) and so we introduce it to more difficult challenges until it hits the breaking point. At this point, curious researchers and inventors try to push the boundaries and make the technology better, and if improvement is not possible, they build (invent) a new solution. But what is the ‘quality’ that many of us want to improve? How the quality of a technology or service can be measured in the first place?
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Floriš, Norbert, and Pavol Schwarcz. "Evaluation of Small and Medium-Sized Enterprises Operating in Short Supply Chains Within Slovak School Programmes." Acta Regionalia et Environmentalica 16, no. 1 (May 1, 2019): 1–4. http://dx.doi.org/10.2478/aree-2019-0001.
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Abstract Despite of reduction of its share on the gross domestic product, agriculture remains a branch generating job opportunities in rural areas. However, through more intensive farming procedures, it puts a pressure on environment and sustainability of agricultural production and prolongs the distance of distributed goods. Reduction of the mentioned impacts is possible through shortening the food supply chain subsequently resulting in increase of local sale, demand for local services and increase of labour market, putting an emphasis on support of small and medium – sized enterprises and their economic viability improvement. This paper evaluates the performance of small and medium enterprises and micro-enterprises which applied for the support and supplied and distributed fruits, vegetables, milk and milk products to kindergartens and primary schools within the School Fruits and Vegetables and the School Milk programme. We suppose that through supplying local schools they contributed to the food supply chain shortening.
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Jerez-Bogota, Kevin S., Christian D. Ramirez-Camba, Ron A. Navales, Carine M. Vier, Ning Lu, Wayne R. Cast, Steve S. Dritz, and Uislei A. Orlando. "151 A Web Application to Establish Customized Feeding Program and Nutrient Specifications for Highly Prolific Sows." Journal of Animal Science 99, Supplement_1 (May 1, 2021): 144–45. http://dx.doi.org/10.1093/jas/skab054.246.
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Abstract A web application was developed to provide a dynamic feeding program for PIC maternal dam lines during gilt development, gestation, peri-partum, lactation and wean-to-service interval (WSI). These recommendations for each production phase are based on peer-reviewed large-scale commercial research. The tool was developed using the Shiny package of R and includes CSS themes, html widgets, and JavaScript actions. Inputs, include pigs weaned per sow per year (PWSY), farrowing rate (FR), total born (TB), replacement rate, the existing feeding program of the breeding herd and the diet energy and standardized ileal digestible (SID) lysine (Lys) levels. Outputs include the feeding program, nutrient specifications and estimates of economic opportunity and performance improvement. The feeding program is based on user-defined energy and SID Lys levels for the gestation and lactation diets and the PIC nutrient recommendations for the breeding herd. Correspondingly, recommended specifications of other nutrients in the diets are provided and calculated based on the recommended feeding program. The tool provides economic and productivity opportunity analysis by comparing the PIC recommendations and the current user feeding programs. Improvement in PWSY is driven by the energy intake impact on caliper score during breeding and farrowing and consequently to FR and TB. This web application can be used by nutritionists and production managers to compare their current feeding practices to PIC recommendations for highly prolific sows. This will aid in their decision-making process regarding nutrition and feeding programs considering productivity and profitability outcomes.
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Hohne, Percy Andrew, Kanzumba Kusakana, and Bubele Papy Numbi. "Improving Energy Efficiency of Thermal Processes in Healthcare Institutions: A Review on the Latest Sustainable Energy Management Strategies." Energies 13, no. 3 (January 24, 2020): 569. http://dx.doi.org/10.3390/en13030569.
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Healthcare institutions consume large amounts of energy, ranking the second highest energy-intensive buildings in the commercial sector. Within developed countries, the energy consumption of healthcare institutions may account for up to 18% of the overall energy usage in commercial sectors. Within developing countries, such as South Africa, the energy consumption of healthcare institutions is observed to be a close second to the food service sector. Energy consumption of healthcare institutions per bed typically range from 43–92 kWh per day. In this paper, the largest energy consumers in South African healthcare institutions are identified and appropriate energy-efficiency (EE) initiatives are proposed, in terms of performance, operation, equipment and technology efficiency (POET). Two main thermal energy consumers are identified as heating, ventilation and air conditioning (HVAC) and water-heating systems. These systems are critical to patient health and may be classified as non-deferrable loads. Therefore, several initiatives are suggested to improve the energy efficiency and demand-side management capability of these systems. These initiatives are subdivided into different levels: the conceptual level, active level, technical and further improvement level, as defined in the POET framework. At each level, energy-efficiency initiatives are introduced based on potential energy savings and the effort required to achieve these savings. In addition, model predictive control (MPC) approaches are discussed and reviewed as part of the further improvement section. Average possible energy savings ranged from 50%–70% at the conceptual level, while energy savings of 15%–30% may be expected for energy-efficiency initiatives at the active level. EE activities at the technical level and the further improvement level may result in savings of 50%–70% and 5%–10%, respectively.
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Prado-Prado, J. Carlos, Jesús García-Arca, Arturo J. Fernández-González, and Mar Mosteiro-Añón. "Increasing Competitiveness through the Implementation of Lean Management in Healthcare." International Journal of Environmental Research and Public Health 17, no. 14 (July 10, 2020): 4981. http://dx.doi.org/10.3390/ijerph17144981.
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The main aim of this paper was two-fold: first, to design a participative methodology that facilitates lean management implementation in healthcare by adopting the action research approach; second, to illustrate the usefulness of this methodology by applying it to the sleep unit of a public hospital in Spain. This methodology proposes the implementation of lean management in its broadest sense: adopting both lean principles and some of its practical tools or practices in order to achieve competitive advantage. The complete service value chain was considered when introducing changes through lean management implementation. This implementation involved training and involving staff in the project (personnel pillar), detecting and analysing “waste” in value chain processes (processes pillar) and establishing control and measurement mechanisms in line with objectives (key performance indicators pillar) and putting in place improvement actions to achieve these objectives. The application of this methodology brought about an improvement in the management of patient flow in terms of effectiveness, efficiency and quality but also an internal transformation towards lean culture.