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Journal articles on the topic 'Professional kitchen'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Tikkanen, Irma. "Steps towards an organic professional kitchen." Nutrition & Food Science 42, no. 3 (2012): 181–88. http://dx.doi.org/10.1108/00346651211228478.

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Chan, Eric S. W., and Louisa Lam. "Understanding attributes affecting selection of private kitchens." International Journal of Contemporary Hospitality Management 21, no. 7 (2009): 854–75. http://dx.doi.org/10.1108/09596110910985322.

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PurposePrivate kitchens have grown significantly in the past few years in Hong Kong and have become popular in the catering industry. This study aims to examine the expectations and perceptions of private kitchen diners regarding their dining experiences.Design/methodology/approachA descriptive research design and a cross‐sectional survey were used. Face‐to‐face interviews were conducted with 167 respondents in four main business districts in Hong Kong. The first section of the questionnaire included some screening questions. In the first part of the second section, respondents were asked to r

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Ko, Wen-Hwa, and I.-Fan Hsiao. "Development the Food Safety and Sanitation Competences Indicators for Foodservice Employees." Management and Organizational Studies 4, no. 2 (2017): 1. http://dx.doi.org/10.5430/mos.v4n2p1.

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This study investigates the competence indicators for managers and kitchen staff of food safety and hygiene from anew perspective in order to establish competence indicators in further compliance with the existing requirements forfood safety and hygiene. After a three-round Delphi method questionnaire, this study integrated the opinions of 20experts and established the indicators of food safety and sanitation competences for foodservice employees. Theresults show that, for managers, management competence is more important than professional or core competences,while professional competence is t

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Balkaran, Rishidaw, and Andrea Giampiccoli. "National Scarce Skills within the Professional Chefâ€™s Sector in South Africa." Journal of Education and Vocational Research 4, no. 7 (2013): 209–13. http://dx.doi.org/10.22610/jevr.v4i7.121.

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Since 1994, South Africa has witnessed an exceptional growth of the tourism sector. The hospitality sector is following a same positive trend however, there is not an appropriate growth of its human resources. South Africa, as many other countries, suffers a skills shortage of catering employees such as executive chefs and cooks. In addition, the historical context of South Africa has produced a specific skewed demographic picture of kitchen staff that now needs to be rebalanced. The skills shortage of kitchen staff could seriously affect the quality of service of the growing hospitality secto

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Kannike, Anu, and Ester Bardone. "Köögiruum ja köögikraam Eesti muuseumide tõlgenduses." Eesti Rahva Muuseumi aastaraamat, no. 60 (October 12, 2017): 34–60. http://dx.doi.org/10.33302/ermar-2017-002.

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Kitchen space and kitchen equipment as interpreted by Estonian museums Recent exhibitions focusing on kitchen spaces – “Köök” (Kitchen) at the Hiiumaa Museum (September 2015 to September 2016), “Köök. Muutuv ruum, disain ja tarbekunst Eestis” (The Kitchen. Changing space, design and applied art in Estonia) at the Estonian Museum of Applied Art and Design (February to May 2016) and “Süüa me teeme” (We Make Food) at the Estonian National Museum (opened in October 2016) – are noteworthy signs of food culture-related themes rearing their head on our museum landscape. Besides these exhibitions, in

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6

W., G. "Book Review: The Professional Chef's Guide to Kitchen Management." Cornell Hotel and Restaurant Administration Quarterly 26, no. 3 (1985): 86. http://dx.doi.org/10.1177/001088048502600303.

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Higgins, Michael, Martin Montgomery, Angela Smith, and Andrew Tolson. "Belligerent broadcasting and makeover television: Professional incivility inRamsay’s Kitchen Nightmares." International Journal of Cultural Studies 15, no. 5 (2011): 501–18. http://dx.doi.org/10.1177/1367877911422864.

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Bartz, Christina. "Der Computer in der Küche." Zeitschrift für Medien- und Kulturforschung 9, no. 2 (2018): 13–26. http://dx.doi.org/10.28937/1000108172.

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Der Honeywell Kitchen Computer von 1969 ist einer der ersten Rechner, der für den Heimgebrauch hergestellt wurde. Schon allein aufgrund seines wenig benutzerfreundlichen Interfaces, das im Widerspruch zur nicht-professionellen Nutzung in der häuslichen Sphäre steht, stellt er eine Kuriosität dar. Zugleich weist er Aspekte auf, die die Idee eines Computers zu Hause plausibilisieren. Dazu gehört u.a. die Gestaltung des Interfaces, aber auch die Küche als Ort der heimischen Arbeit. In 1969, the Honeywell Kitchen Computer was the first data processor that was built explicitly for home use. Resembl

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Ko, Wen-Hwa, and Min-Yen Lu. "Evaluation of the Professional Competence of Kitchen Staff to Avoid Food Waste Using the Modified Delphi Method." Sustainability 12, no. 19 (2020): 8078. http://dx.doi.org/10.3390/su12198078.

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Avoiding food waste has become an important development trend nowadays, and the concept of sustainable cooking is becoming more and more important. How to integrate the concept of surplus food into the catering industry is, in reality, a topic of concern in all walks of life. This study discusses the indicators of professional competence that kitchen staff should have in cooking, from the perspective of surplus food. In this study, literature review, interviews, and the modified Delphi method were used to evaluate the importance of the indicators. After three rounds of the Delphi method analys

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Kiester, Elizabeth. "Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen." Contemporary Sociology: A Journal of Reviews 45, no. 4 (2016): 448–49. http://dx.doi.org/10.1177/0094306116653953y.

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Gatta, Mary. "Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen." Food, Culture & Society 19, no. 3 (2016): 617–19. http://dx.doi.org/10.1080/15528014.2016.1175172.

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Pang, Priscilla. "Directives in Professional Kitchens and Potential Learning Opportunities." Applied Linguistics 40, no. 5 (2018): 754–72. http://dx.doi.org/10.1093/applin/amy017.

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AbstractThere has been to date a long tradition of research in workplace discourse. The bulk of the research has focused on professional white-collar workplaces, but a handful of studies have examined working-class settings such as factories and building sites. This area of research has, however, been concerned with interactions involving co-workers. Studies examining interactions between newcomers and experienced others, such as Holmes and Woodhams (2013), are rare. Using data collected in the working-class setting of the professional kitchen, the current study presents interactions between n

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Pekerşen, Yeliz, and Onur Tugay. "Professional Satisfaction as a Key Factor in Employee Retention: A case of the Service Sector." Journal of Tourism and Services 11, no. 20 (2020): 1–27. http://dx.doi.org/10.29036/jots.v11i20.123.

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The aim of this study is to determine the relationship between the reasons for workers employed in catering and kitchen departments leaving their jobs and their job satisfaction. In accordance with this purpose, data were collected by a convenience sampling method with 244 employees between 10.04.2019-24.04.2019 including food and beverage and kitchen departments in the three, four, and five-star hotels operating in Eskişehir. According to the data obtained, it is concluded that the majority of the hotel employees consider the fact that the wages paid in the enterprises are not satisfactory an

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Lachman, Ran. "Stepping into the kitchen: lay clients as co-producers of a professional service." International Journal of Human Resource Management 11, no. 3 (2000): 617–34. http://dx.doi.org/10.1080/095851900339783.

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Kikosicki, Lara, and Debbie Prekeges. "A fraction feast." Teaching Children Mathematics 19, no. 3 (2012): 144–45. http://dx.doi.org/10.5951/teacchilmath.19.3.0144.

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Family time in the kitchen can lead to opportunities to explore fractions in real-life circumstances and tap into children's engagement in the harvest season. You might supplement the October problems by setting up a time for your students to talk with a professional chef or event planner about how they use fractions in their jobs.

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Torcasso, Rebekah. "Book Review: Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen." Humanity & Society 41, no. 4 (2017): 505–7. http://dx.doi.org/10.1177/0160597617733630.

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Абизов, В. А., та Р. М. Агліуллін. "ОСНОВНІ МАТЕРІАЛИ В ДИЗАЙНІ СУЧАСНИХ КОРПУСНИХ МЕБЛІВ КУХНІ". Art and Design, № 1 (3 червня 2020): 15–27. http://dx.doi.org/10.30857/2617-0272.2020.1.1.

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The purpose of the article is to analyze the basic materials used in the design of modern cabinet furniture in the kitchen and determine their qualitative and aesthetic gradations.The article applies methods of analysis and synthesis and information processing. The varieties and characteristics of materials for the manufacture of kitchen cabinet furniture of modern apartments from the existing range of materials are analyzed. Materials for the manufacture of kitchen furniture were classified and divided into certain categories, their use in these categories was also determined. It was proposed

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Grindstaff, Beverley. "Making the Great Outdoors Better:." idea journal 9, no. 1 (2018): 122–33. http://dx.doi.org/10.37113/ideaj.vi0.148.

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The credit-rich late-twentieth and early-twenty first centuries allowed for the rise of a broad spectrum of new consumer habits. In suburban America, homeowners realized their individual dreams and newly enabled profligate tastes in lavish professional and do-it-yourself (DIY) remodelling projects. Chief among their architectural and interior design modifications is the so-called ‘outdoor kitchen,’ installed in over a million American households and projected to become a stock feature of all upscale housing by 2015. In definition, it is an amorphous, wall-less room with individually determined

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Ko, Wen-Hwa, and Min Yen Lu. "Developing a professional competence scale for kitchen staff: Food value and availability for surplus food." International Journal of Hospitality Management 95 (May 2021): 102926. http://dx.doi.org/10.1016/j.ijhm.2021.102926.

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Chen, Jun, Yu Pei, and Shiyan Xu. "Cold Chain Synergy of Chain Restaurant." Journal of Economics and Public Finance 5, no. 2 (2019): p219. http://dx.doi.org/10.22158/jepf.v5n2p219.

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With the economic development and social progress, the modern catering industry represented by chain operation is gradually moving towards industrialization, chain operation, and modernization. The chain restaurant industry relies more on professional and efficient cold chain supply chain design and services. The cold chain supply chain system includes a distribution center based on the central kitchen, specialized third-party logistics based on its own or outsourced cold chain logistics, and food taste quality research and development represented by new technologies.

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Ford, Jackie, and Nancy Harding. "Get Back into that Kitchen, Woman: Management Conferences and the Making of the Female Professional Worker." Gender, Work & Organization 17, no. 5 (2010): 503–20. http://dx.doi.org/10.1111/j.1468-0432.2009.00476.x.

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Al Awaidy, Salah Th. "An outbreak of salmonellosis among Filipinos in a private camp, Saudi Arabia." Eastern Mediterranean Health Journal 2, no. 1 (2021): 107–14. http://dx.doi.org/10.26719/1996.2.1.107.

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In October 1994, 19 Filipino professional staff of a large company in Damman city were hospitalized with acute febrile gastroenteritis. All ate three daily meals at the company cafeteria. A case-control investigation was begun to determine the cause of the outbreak. We searched the compound for any resident with a diarrhoeal illness. Both cases and controls were asked where and when foods were eaten during the three days before onset. Stool cultures were done for all patients and all 25 kitchen employees. Food cooking, handling and storage procedures were reviewed

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Polak, Rani, Adi Finkelstein, Sabrina Paganoni, Rob Welch, and Julie K. Silver. "Cooking Online With a Chef: Health Professionals’ Evaluation of a Live Culinary Coaching Module." Nutrition and Metabolic Insights 12 (January 2019): 117863881988739. http://dx.doi.org/10.1177/1178638819887397.

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Introduction: Cooking Online With a Chef (COWC) is a live, telemedicine module delivered by a health coach chef to participants who log in from their home kitchen. Our purpose is to identify health professionals’ perceptions on its educational value and to determine feasibility for clinical practice. Method: Sixty-four health care professionals participated in a 75-minute COWC module as active participants during a live remote Continuing Medical Education (CME) program that includes five 75-minute telemedicine sessions. Post-program questionnaire elicited feedback on the module educational val

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van Hees, Susan, Klasien Horstman, Maria Jansen, and Dirk Ruwaard. "How does an ageing policy translate into professional practices? An analysis of kitchen table conversations in the Netherlands." European Journal of Social Work 23, no. 2 (2018): 215–26. http://dx.doi.org/10.1080/13691457.2018.1499610.

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Khidirova, Malika, and Shakhnoza Nashirova. "The use of realia and authentic materials in task-based reading activities." Общество и инновации 2, no. 5/S (2021): 325–29. http://dx.doi.org/10.47689/2181-1415-vol2-iss5/s-pp325-329.

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In recent years, many researchers have been paying more and more attention to developing a methodology for teaching a foreign language using realia (real objects) and authentic materials: newspapers, television, internet, and technology in teaching English as a foreign language. Authentic materials are borrowed from the everyday and professional life of native speakers and carrying reliable linguistic and cultural information in the field of the studied profession, in particular, include news articles. Realia can include things like photographs, garments, and kitchen objects. Obviously, real o

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Miyajima, Keiko. "Queering the palate: The erotics and politics of food in Japanese gourmet manga." Studies in Comics 11, no. 2 (2020): 271–83. http://dx.doi.org/10.1386/stic_00029_1.

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As demonstrated by a widely circulated Japanese proverb ‘men should never enter the kitchen’, kitchens, as well as food and the act of cooking, have been deeply suffused with heteronormative gender ideology. While domestic cooking has traditionally been associated with women and femininity in Japanese society and popular media, ‘gourmet manga’, emerging in shōnen manga in the 1970s, foregrounded male chefs as figures of authenticity and authority, and ever since, have successfully constructed the site of food and cooking as a professional, masculine domain. While shōnen manga tropes of battle,

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Stephens-Borg, Keith. "Clippers or The Knife? The Reform of Surgical Practice and the Difficulty of Early Wound Closure." Journal of Perioperative Practice 19, no. 9 (2009): 300–302. http://dx.doi.org/10.1177/175045890901900906.

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Salt, vinegar and wine sounds more like a recipe from the Saturday kitchen, but in 1667 it was all a surgeon could use to close wounds, along with silk and linen strips. In providing this service, barbers and surgeons found themselves confused and intertwined, struggling for professional recognition that was about to experience reform. Allegations of neglect in the aftermath of a major seafaring battle on the very shores of our capital city required the court of King Charles II to search for a solution of supreme magnitude to accommodate the hundreds of maimed sailors who were littering the st

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Manikandan, Varsha, G. Swaminathan, and Varsha Khattri. "“They don't just cater, they care” – a case on Sakthi's Kitchen Pvt Ltd." Emerald Emerging Markets Case Studies 2, no. 1 (2012): 1–9. http://dx.doi.org/10.1108/20450621111206009.

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Subject area The given case deals with the fact that primary objectives of services producers and marketers are identical to those of all marketers: to develop and provide offerings that satisfy consumer needs and expectations, thereby ensuring their own economic survival. To achieve these objectives, service providers need to understand how consumers choose, experience, and evaluate their service offerings. It also talks about employing innovative techniques at the basic level by optimizing available resources offering quality service at value based pricing, thereby, increasing customer reten

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Cairns, Kate. "Book Review: Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen by Deborah A. Harris and Patti Giuffre." Gender & Society 30, no. 6 (2016): 990–92. http://dx.doi.org/10.1177/0891243216630728.

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Pellegrino, Kristen, Julie Derges Kastner, Jill Reese, and Heather A. Russell. "Examining the long-term impact of participating in a professional development community of music teacher educators in the USA: An anchor through turbulent transitions." International Journal of Music Education 36, no. 2 (2017): 145–59. http://dx.doi.org/10.1177/0255761417704214.

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Peer mentoring and participating in professional development communities (PDCs) have been documented as supporting individuals through the transition into the teacher educator profession. However, Gallagher, Griffin, Parker, Kitchen, and Figg (2011) suggested future researchers examine the lasting impact of participating in PDCs. The purpose of this study was to explore and describe the long-term impact of participating in a PDC of music teacher educators. We, as four participant-researchers and one participant, were five early-career women music teacher educators in tenure-track positions at

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McCormack, Joanna, Christy Noble, Lynda Ross, Denise Cruickshank, and Andrea Bialocerkowski. "How do foodservice dietitians and dietetic students learn about environmental sustainability? A scoping review protocol." BMJ Open 9, no. 11 (2019): e032355. http://dx.doi.org/10.1136/bmjopen-2019-032355.

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IntroductionHealthcare services are responsible for 7% of Australia’s carbon emissions, or 35 772 kt per annum, with 44% of these attributed to hospitals and an unknown proportion originating from the kitchen. Carbon emissions contribute to climate change that is predicted to adversely impact health outcomes. Healthcare professionals and institutions have an opportunity to reduce their impact on the climate. Australian dietitians, however, are not required to learn about environmental sustainability during their tertiary education. This scoping review will identify pedagogical frameworks emplo

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Orido, Charles. "Attracting and retaining female chefs." Hospitality Insights 1, no. 1 (2017): 9–10. http://dx.doi.org/10.24135/hi.v1i1.8.

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The chef profession is considered a challenging career, with female chefs seeming to be most affected. As such, it is rare to find female chefs occupying the coveted executive chef positions. The aim of this research was to establish if female chefs in Kenya encounter similar challenges to those experienced by female chefs elsewhere. Previous research shows that female chefs encounter career challenges in hospitality organisations and hence they struggle to make it as chefs; for example, studies by Druckman [1] and Harris and Giuffre [2,3] in the United States, Murray-Gibbons and Gibbons

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Mooney, Shelagh. "Warm workplace relationships." Hospitality Insights 3, no. 1 (2019): 12–13. http://dx.doi.org/10.24135/hi.v3i1.43.

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This article addresses the significance of workplace social connections for hospitality workers. When examining high turnover in hospitality, the focus is generally negative, such as shift work and low pay [1]. Surprisingly, for a sector that employs one in 11 people [2], little attention focuses on the positive aspects. In New Zealand, hospitality work is considered inferior, to be endured while waiting for more exciting opportunities [3]. Yet a recent New Zealand study shows that hospitality employees at all levels are fulfilled by being recognised as professionals and from the variety, chal

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Cordero Ampuero, Angel. "Women Architects in the Transition: Comparative Analysis of ‘Palomeras’ Dwellings, Madrid (Spain)." Arts 9, no. 2 (2020): 48. http://dx.doi.org/10.3390/arts9020048.

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This study examines the contribution of women architects to Palomeras operation projects in the context of the Spanish transition and the Madrid housing emergency in the late 1970s and early 1980s. Works were selected according to their professional impacts; 11 projects were analyzed by redrawing and studying the main types of dwelling. The current reading interpretation—according to a gender perspective—focuses on reproduction of tasks in main spaces at home: in-depth testing of the scope of kitchen surface and glazing ratios, as well as direct lighting, views and minimum distance of housekee

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Garcia-Haro, Juan Miguel, Edwin Daniel Oña, Juan Hernandez-Vicen, Santiago Martinez, and Carlos Balaguer. "Service Robots in Catering Applications: A Review and Future Challenges." Electronics 10, no. 1 (2020): 47. http://dx.doi.org/10.3390/electronics10010047.

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“Hello, I’m the TERMINATOR, and I’ll be your server today”. Diners might soon be feeling this greeting, with Optimus Prime in the kitchen and Wall-E then sending your order to C-3PO. In our daily lives, a version of that future is already showing up. Robotics companies are designing robots to handle tasks, including serving, interacting, collaborating, and helping. These service robots are intended to coexist with humans and engage in relationships that lead them to a better quality of life in our society. Their constant evolution and the arising of new challenges lead to an update of the exis

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Eisenberg, David M., and Anthony Imamura, BEnvD. "Teaching Kitchens in the Learning and Work Environments: The Future Is Now." Global Advances in Health and Medicine 9 (January 2020): 216495612096244. http://dx.doi.org/10.1177/2164956120962442.

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The learning and working environments of today’s hospitals and health systems are designed to predict, diagnose, treat, and manage disease. However, the food environments in these settings are often extraordinarily unappealing, unhealthy, and can adversely impact the well-being of health professionals. What if future health-care sites were designed as showrooms of the most appealing and nutritious foods? What if future cafeterias included ventilated “Teaching Kitchens” as extensions to the everyday “grab and go” check-out lines? What if health-care providers, trainees, staff, and community mem

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Aydh Saeed Dajem, Zenah, and Hesham Suleiman Alyousef. "An Analysis of Mood and Modality in Workplace Discourse and the Impact of Power Differentials: Ramsay’s Kitchen Nightmares." Advances in Language and Literary Studies 11, no. 4 (2020): 48. http://dx.doi.org/10.7575/aiac.alls.v.11n.4p.48.

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This qualitative study examines the interpersonal meaning of Mood and modality, specifically within the context of workplace discourse, and the influence of power on communication strategies. Its focus is to investigate the Mood structures used by interlocuters and to understand how a speaker’s choice of Mood demonstrates various interpersonal meanings. In addition, the paper explores the concept of modality, assessing the different ways in which speakers communicate to express their attitudes and judgments by employing the grammatical resources of modalization (probability) and modulation (in

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Hurtado Justiniano, Maria Nelly, Jaume Valls-Pasola, and Natalia Jaria Chacon. "Art as a strategic element for innovation in gastronomic experiential services." Team Performance Management: An International Journal 24, no. 5/6 (2018): 316–30. http://dx.doi.org/10.1108/tpm-05-2017-0022.

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Purpose This paper aims to evidence the importance of art professionals’ participation in experiential innovation processes, in particular for the gastronomic experiential services, likewise their support to maintain companies at the vanguard in a market of experiences. Design/methodology/approach Data are collected, in the first phase, through an elaborated questionnaire. In the second phase, a list of companies is created, based on the qualification that users give to the category “creative gastronomy”, in different online portals of restoration. Findings The authors found that art professio

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FREITAS, CARLOS HENRIQUE GONÇALVES, CÍNTIA RODRIGUES, and VALDIR MACHADO VALADÃO JUNIOR. "Agridoce: cozinhas profissionais pós-coloniais na pós-modernidade." Cadernos EBAPE.BR 18, spe (2020): 807–20. http://dx.doi.org/10.1590/1679-395120190049.

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Abstract Inequality is a historical issue in Brazil, an inheritance of entangled and interdependent social, economic, political and legal injustices. This article summarizes a research on fine-dining restaurant kitchens in the city of Uberlandia, a major economic and migration hub in central Brazil, seeking to expose instances of inequalities replicated in these organizations. It attempts to offer a critical study of unfolding dialogues between its employees’ perspectives of their socio-cultural contexts and those of the organizations and their own contextual particularities, using the notions

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van Gerwen, Maite A. A. M., Joachim Nieuwland, Hein A. van Lith, and Franck L. B. Meijboom. "Dilemmas in the Management of Liminal Rodents—Attitudes of Dutch Pest Controllers." Animals 10, no. 9 (2020): 1614. http://dx.doi.org/10.3390/ani10091614.

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When non-human animals are labeled as ‘pests’, their moral status and welfare seem relatively unimportant. In a multi-stakeholder project, we develop an assessment frame for a more responsible rodent management that includes animal welfare. An online survey among 129 Dutch pest controllers was carried out in order to find out more about pest controllers’ attitudes about animal welfare. Respondents indicate to consider animal welfare in their job. They see differences in the welfare impact of different rodent control methods. A dilemma may occur when methods with a high impact, such as rodentic

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Otieno Njura, Gerald, Erick Omondi Odero, and Pamela Anyango Oloo. "Semiotic Analysis of Gender Constructions among Facebook Users in Kenya." July to September 2020 1, no. 2 (2020): 118–27. http://dx.doi.org/10.46606/eajess2020v01i02.0027.

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This study aimed at examining how male and female identities are constructed using visual images posted in particular Facebook Groups frequented by Kenyans. To this end, the theory of Visual Social Semiotics by Kress and van Leeuwen (1996; 2006) was employed in the interpretation of data. A descriptive qualitative approach was employed where particular features of the images were identified, described and interpreted. A total of six images were purposively selected from five Facebook Groups and a content analysis, with a checklist used to identify relevant features for analysis. The study foun

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Lehner, Kurt R., and Michael Schulder. "American views of Sir Victor Horsley in the era of Cushing." Journal of Neurosurgery 130, no. 2 (2019): 639–48. http://dx.doi.org/10.3171/2017.8.jns171438.

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Sir Victor Horsley was a pioneering British neurosurgeon known for his numerous neurosurgical, scientific, and sociopolitical contributions. Although word of these surgical and scientific achievements quickly spread throughout Europe and North America in the late 19th century, much of modern neurosurgery’s view of Horsley has been colored by a single anecdote from John Fulton’s biography of Harvey Cushing. In this account, Cushing observes a frenetic Horsley hastily removing a Gasserian ganglion from a patient in the kitchen of a British mansion. Not long after, Cushing left Britain saying tha

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THOMAS, MERLYN, PEYTON HAYNES, JUAN C. ARCHILA-GODÍNEZ, MAI NGUYEN, WENQING XU, and YAOHUA FENG. "Exploring Food Safety Messages in an Era of COVID-19: Analysis of YouTube Video Content." Journal of Food Protection 84, no. 6 (2021): 1000–1008. http://dx.doi.org/10.4315/jfp-20-463.

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ABSTRACT Although severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is not a proven foodborne pathogen, the COVID-19 pandemic has put the food system on alert, and food safety has been identified as an important pillar in mitigating the crisis. Therefore, an understanding of how popular media are used as a vital disseminator of food safety and health information for the public is more important than ever. YouTube deserves particular attention as one of the most highly trafficked Web sites on the Internet, especially because YouTube has been blamed during the pandemic for spreading m

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Karki, Tej Bahadur, and Kalpana Khadka. "False Belief and Harmful Cultural Practices of Chhaupadi System in Nepal." Nepal Journal of Multidisciplinary Research 2, no. 3 (2019): 19–24. http://dx.doi.org/10.3126/njmr.v2i3.26971.

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Belief system is strongly associated with the socio-cultural practices, family orientation, social environment, schooling of people. Some of the false belief and harmful practices are associated with the Chhaupadi system of Nepal. Chhaupadi is a social tradition related to "menstrual taboo" in the western part of Nepal for Hindu women, which prohibits them from participating in normal family activities during a menstruation period, as they are considered "impure". The main aim of this study is to identify the false belief and harmful cultural practices of Chhaupadi system in Nepal. The study w

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Özçakmak, Sibel, and Osman Gül. "Samsun’da Catering Hizmet Sektörünün İyi Hijyen Uygulamaları Profili." Turkish Journal of Agriculture - Food Science and Technology 4, no. 11 (2016): 1031. http://dx.doi.org/10.24925/turjaf.v4i11.1031-1038.808.

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Before serving the meals, the managements that operate in the production and distribution of table d’hôte meals, the data related to whether it's appropriate for the food hygiene regulation and the other legal requirements are so insufficient. So, an interview study was performed for the present conditions of the manufactures producing and serving meals and the good hygiene practices profile of their working personal in the plants with regard to Law No.5966 on Veterinary Services, Plant health, Food and Feed in the Samsun city. The survey was applied in catering enterprises and face to face in

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Bird, Sharon R. "Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen. By Deborah A. Harris and Patti Guiffre. New Brunswick, N.J.: Rutgers University Press, 2015. Pp. x+246. $90.00 (cloth); $27.95 (paper)." American Journal of Sociology 122, no. 1 (2016): 313–15. http://dx.doi.org/10.1086/686053.

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Kurnaz, Alper, Sıla Selçuk Kurtuluş, and Burhan Kılıç. "Evaluation of Women Chefs in Professional Kitchens." Journal of Tourism and Gastronomy Studies 6, no. 3 (2018): 119–32. http://dx.doi.org/10.21325/jotags.2018.275.

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Robinson, Richard N. S., and Matthew L. Brenner. "Wage theft in professional kitchens: Conned or complicit?" Hospitality & Society 11, no. 1 (2021): 87–106. http://dx.doi.org/10.1386/hosp_00030_1.

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Wage theft, which is the non-payment of employee entitlements, is a term that has gained currency in the legal and policy literature. In Australia, the context for this study, pressure has been applied to the hospitality industry after a string of revelations, many involving celebrity chef business interests, of routine wage violations. A national study into the working experiences of chefs, involving individual and group interviews, investigated the dimensionality of wage theft forms in professional kitchens. Besides cataloguing a number of direct and indirect wage theft genres, the study has

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Giousmpasoglou, Charalampos, Evangelia Marinakou, and John Cooper. "“Banter, bollockings and beatings”." International Journal of Contemporary Hospitality Management 30, no. 3 (2018): 1882–902. http://dx.doi.org/10.1108/ijchm-01-2017-0030.

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Purpose This study aims to conceptualise how the occupational socialisation of young chefs is conducted in Michelin-starred restaurants in Great Britain and Ireland; the key role of banter and bullying in this process is explored and critically discussed. Design/methodology/approach This qualitative research critically discusses the data from 54 in-depth, face-to-face interviews with male and female Michelin-starred chefs in Great Britain and Ireland. A flexible interview guide was used to ensure all key areas, and topics discussed earlier in the literature review were covered. The rich data f

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Riina, Louis H., Roger L. Simpson, Otto Gudjonsson, et al. "Burn Injury in Kitchen Workers." Journal of Burn Care & Rehabilitation 21, no. 6 (2000): 563–64. http://dx.doi.org/10.1097/00004630-200021060-00017.

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