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Journal articles on the topic 'Restaurant cooking'

Author: Grafiati

Published: 4 June 2021

Last updated: 28 July 2025

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1

Asmoro, Ahlan Bangkit, and Hartutik Hartutik. "Quality evaluation of waste cooking oil from restaurants in Malang as the potential for ruminants feed supplement." BIO Web of Conferences 81 (2023): 00022. http://dx.doi.org/10.1051/bioconf/20238100022.

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Derived from hypothesis of having more fat content in feed could inhibit microbial activity and will increase the energy for the ruminants, this research conducted to determine the contrasting quality of fresh and waste cooking oil. Analysis focused on organoleptic and iodometry to initiate a supplementation product. Material used were fresh and waste cooking oil from four chicken restaurant in Malang: A Restaurant (T1), B Restaurant (T2), C Restaurant (T3), and D Restaurant (T4). Data collected thrice a day regularly and apprised that different cooking oil brands used. Brand A used in A (T1)

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2

Juntarawijit, Chudchawal. "Peak expiratory flow rate and chronic respiratory symptoms among restaurant workers: a cross-sectional study from Thailand." F1000Research 8 (December 2, 2019): 1429. http://dx.doi.org/10.12688/f1000research.20059.2.

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Background: Cooking fumes are a major source of indoor air pollution affecting millions of people worldwide. To date, there has been no epidemiological study to show the variation in health effects resulting from work at different kinds of restaurants in Thailand. This study determines lung function and chronic respiratory symptoms of workers in four types of eateries commonly found in Thailand. Methods: This is a cross-sectional study of 321 people working in four common types of restaurants in Thailand: ‘tamsang’ restaurants (from the Thai word ร้านอาหารตามสั่ง, a restaurant that makes a var

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Juntarawijit, Chudchawal. "Peak expiratory flow rate and chronic respiratory symptoms among restaurant workers: a cross-sectional study from Thailand." F1000Research 8 (August 14, 2019): 1429. http://dx.doi.org/10.12688/f1000research.20059.1.

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Background: Cooking smoke is a major source of indoor air pollution affecting millions of people worldwide. To date, there has been no epidemiological study to show the variation in health effects resulting from work at different kinds of restaurants in Thailand. This study determines lung function and chronic respiratory symptoms of workers in four types of eateries commonly found in Thailand. Methods: This is a cross-sectional study of 321 people working in four common types of restaurants in Thailand: ‘tamsang’ restaurants (from the Thai word ร้านอาหารตามสั่ง, a restaurant that makes a vari

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Shimmura, Takeshi, Syuichi Oura, Kenji Arai, et al. "Multiproduct Traditional Japanese Cuisine Restaurant Improves Labor Productivity by Changing Cooking Processes According to Service Product Characteristics." International Journal of Automation Technology 12, no. 4 (2018): 449–58. http://dx.doi.org/10.20965/ijat.2018.p0449.

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This study introduces three cooking process improvements for a multiproduct traditional Japanese cuisine restaurant to improve labor productivity and to assess relations between offered process changes and service product characteristics. Restaurant productivity is the lowest among service industries because restaurants are labor-intensive. Therefore, the industry is affected by service product characteristics. Combining line and cell cooking systems, batch cooking using partial freezers, and combining built-to-order and built-to-plan cooking are introduced into actual multiproduct traditional

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ElSharkawy, Mahmoud Fathy, and Osama Ahmed Ibrahim. "Impact of the Restaurant Chimney Emissions on the Outdoor Air Quality." Atmosphere 13, no. 2 (2022): 261. http://dx.doi.org/10.3390/atmos13020261.

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The emission of cooking fumes becomes a serious concern due to the fast development of the restaurant business because it harms the health of restaurant workers and customers and damages the outdoor air quality. This study was conducted to evaluate the impact of restaurant emissions on ambient air quality. Twenty restaurants with four different types of food cooking were selected in Dammam City, which represents a densely populated urban city in Saudi Arabia. Levels of five air pollutants were simultaneously measured in the restaurants’ chimneys and in the surrounding ambient air. The highest

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McIntyre, Lorraine, Virginia Jorgenson, and Mark Ritson. "Sous vide style cooking practices linked to Salmonella Enteritidis illnesses." Environmental Health Review 60, no. 2 (2017): 42–49. http://dx.doi.org/10.5864/d2017-014.

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Three Salmonella Enteritidis illnesses investigated in British Columbia, Canada, were potentially linked to consumption of sous vide style cooked foods in 2014. In two separate incidents on different days, two illnesses at one restaurant implicated sous vide eggs. The third illness was linked to a different restaurant serving sous vide duck breast. Inspections of the restaurants revealed inadequate sous vide cooking practices that did not fully cook the foods. Although other high-risk foods were also eaten at these premises (raw oysters and tuna in one restaurant, foods with raw egg dressing a

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BROWN, LAURA GREEN, SHIVANGI KHARGONEKAR, and LISA BUSHNELL. "Frequency of Inadequate Chicken Cross-Contamination Prevention and Cooking Practices in Restaurants†." Journal of Food Protection 76, no. 12 (2013): 2141–45. http://dx.doi.org/10.4315/0362-028x.jfp-13-129.

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This study was conducted by the Environmental Health Specialists Network (EHS-Net) of the Centers for Disease Control and Prevention. The purpose was to examine restaurant chicken preparation and cooking practices and kitchen managers' food safety knowledge concerning chicken. EHS-Net members interviewed managers about chicken preparation practices in 448 restaurants. The study revealed that many restaurants were not following U.S. Food and Drug Administration Food Code guidance concerning cross-contamination prevention and proper cooking and that managers lacked basic food safety knowledge ab

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Annisa, Safira. "KOMPARASI KULINER PADA RESTORAN ARAB DI JAKARTA (STUDI KASUS RESTORAN AWTAR DAN RESTORAN AL JAZEERAH)." SIWAYANG Journal: Publikasi Ilmiah Bidang Pariwisata, Kebudayaan, dan Antropologi 2, no. 4 (2024): 147–54. https://doi.org/10.54443/siwayang.v2i4.1831.

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This article aims to reveal the comparison or differences in spices and menus and presentation at the Awtar restaurant and the Al Jazeerah restaurant. This research is a qualitative research regarding the comparison or differences in spices and menus and presentation at Awtar restaurants and Al Jazeerah restaurants. The data and information obtained are analyzed by means of data reduction, presentation and drawing conclusions. This research uses data collection methods carried out by means of observation, interviews. In the observation activity, the researcher was a participant - observer, and

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Jabbar, Mohammed Abdulrazzaq Jabbar, Retneswari Masilamani, Lim Zhi Yik, et al. "PREVALENCE OF RESPIRATORY SYMPTOMS AND PULMONARY FUNCTION STATUS OF RESTAURANT WORKERS." Malaysian Journal of Public Health Medicine 20, no. 3 (2020): 163–72. http://dx.doi.org/10.37268/mjphm/vol.20/no.3/art.743.

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The cooking process may emit toxic compounds and airway irritants from both the fuel combustion and cooking fumes which is harmful to the respiratory health among the restaurant workers. A cross-sectional study of 243 restaurant workers from the selected restaurants in Sungai Long, Malaysia was conducted. The standardized British Medical Research Council questionnaire on Respiratory Symptoms (1986) was used during the interview to access the symptoms and the spirometry test was performed to evaluate the pulmonary functions of the participants. The data of socio-demography and occupational char

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Jabbar, Mohammed Abdulrazzaq Jabbar, Retneswari Masilamani, Lim Zhi Yik, et al. "PREVALENCE OF RESPIRATORY SYMPTOMS AND PULMONARY FUNCTION STATUS OF RESTAURANT WORKERS." Malaysian Journal of Public Health Medicine 20, no. 3 (2020): 163–72. http://dx.doi.org/10.37268/mjphm/vol.20/no.3/art.743.

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The cooking process may emit toxic compounds and airway irritants from both the fuel combustion and cooking fumes which is harmful to the respiratory health among the restaurant workers. A cross-sectional study of 243 restaurant workers from the selected restaurants in Sungai Long, Malaysia was conducted. The standardized British Medical Research Council questionnaire on Respiratory Symptoms (1986) was used during the interview to access the symptoms and the spirometry test was performed to evaluate the pulmonary functions of the participants. The data of socio-demography and occupational char

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11

Abrajano, Rhia May C., Lovely Ann G. Gaspar, Gwen Stefani R. Fabro, Joeward N. Ramos, and Ray Mart A. Rabago. "Waste Cooking Oil Disposal Practices of Selected Restaurants in Subic Bay, Olongapo and Zambales." International Journal of Multidisciplinary: Applied Business and Education Research 4, no. 4 (2023): 1173–81. http://dx.doi.org/10.11594/ijmaber.04.04.15.

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The main purpose of the study was to determine the waste cooking oil disposal practices of selected restaurants in Subic-Olongapo, Zambales. There were 78 respondents from selected restaurants in Subic- Olongapo, Zambales. This study made use of descriptive-survey method. The test of validly and reliability were done to ensure that questionnaire gathered the necessary data for study. Data were analyze using various statistical methods. Results of the study showed that it is very common to the restaurants to dispose below 3 liters with 60.0% on a daily basis and for weekly basis the highest per

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Mohammadi-Nasrabadi, Fatemeh, Aziz Zargaraan, Yeganeh Salmani, and Fatemeh Esfarjani. "Challenges of Cooking Oils in Fast-Food Restaurants of Iran: Views of Consumers." International Quarterly of Community Health Education 40, no. 2 (2019): 135–41. http://dx.doi.org/10.1177/0272684x19862473.

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The purpose of this study was to explore Tehranian women’s perceptions about the quality and safety of cooking oils in fast-food restaurants and their behavior toward these challenges in 2018. A qualitative study with eight focus group discussions was conducted among 82 women using content analysis and constant comparison methods. Three categories emerged with 4 themes and 27 subthemes: (a) high usage of frying foods, (b) fast-food restaurants, and (c) building community trust. The majority of women had desirable knowledge about the disadvantages of cooking oils used in fast-food restaurants.

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Przymuszała, Lidia. "„Rozkosz dla zmysłów”, czyli język kart dań." LingVaria 31, no. 1 (2021): 225–34. http://dx.doi.org/10.12797/lv.16.2021.31.17.

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“Delight for the Senses” or the Language Used in Menus This article is about language used in menus. The recently changing approach to cooking and eating is also reflected in language that describes food. Restaurant menus are a clear example of this. It is because eating, i. e. experiencing the taste of dishes, does not only take using our tongue, but it also involves using language. Some restaurant owners are aware of the relationship between taste and word, which is reflected in the way some dishes are described in menu cards offered to customers. The purpose of the article is to analy

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Melo, António, Beatriz Maia, Susana Silva, et al. "Cooking Up a Sustainable Future: insights of Circular Economy in the Restaurants." International Conference on Tourism Research 7, no. 1 (2024): 173–79. http://dx.doi.org/10.34190/ictr.7.1.2131.

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Restaurants increasingly prioritize promoting sustainability within their kitchen’s operations, focusing their offers on valuing raw materials as a central point of gastronomy, thus highlighting the importance of local, responsible consumption and respect for nature and the environment. The Circular Economy (CE) emerges as a new sustainability paradigm, uncovering valuable opportunities for organizations and customers, in harmony with the environment. This study aims to characterize good sustainable and circular practices in the restaurant sector, understanding how endogenous products can enha

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Pinho, Maria Gabriela M., Joreintje D. Mackenbach, Hélène Charreire, et al. "Comparing Different Residential Neighborhood Definitions and the Association Between Density of Restaurants and Home Cooking Among Dutch Adults." Nutrients 11, no. 8 (2019): 1796. http://dx.doi.org/10.3390/nu11081796.

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The definition of neighborhoods as areas of exposure to the food environment is a challenge in food environment research. We aimed to test the association of density of restaurants with home cooking using four different definitions of residential neighborhoods. We also tested effect modification by age, length of residency, education, and income. This innovative cross-sectional study was conducted in the Netherlands (N = 1245 adults). We calculated geographic information system-based measures of restaurant density using residential administrative neighborhood boundaries, 800 m and 1600 m buffe

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Yoon, Borham, Yeasun Chung, and Kyungyul Jun. "Restaurant Industry Practices to Promote Healthy Sustainable Eating: A Content Analysis of Restaurant Websites Using the Value Chain Approach." Sustainability 12, no. 17 (2020): 7127. http://dx.doi.org/10.3390/su12177127.

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The purpose of this study is to help researchers and restaurant owners gain an understanding of healthy sustainable initiatives within restaurant businesses. This study applied a content analysis of 93 restaurant chains’ websites with a systematic coding procedure. The study identified fifteen healthy sustainable initiatives under a value chain framework, four of which follow value chain dimensions: sourcing, production, marketing, and service. The most frequently mentioned healthy sustainable practice was presenting nutrition-related information, followed by providing healthy menu options and

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Renfors, Sanna-Mari, and Ted Wendt. "Restaurants without Bins: How Does a Circular Restaurant Operate?" Sustainability 16, no. 6 (2024): 2312. http://dx.doi.org/10.3390/su16062312.

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The circular economy is seen as a potential solution to tackle the environmental concerns of the restaurant industry, offering a set of practices to support the industry in achieving more efficient use of resources and becoming more sustainable. However, studies that focus on the circular economy as a theoretical framework in the restaurant context are scarce. Thus, this study aims to increase understanding of how a circular restaurant operates in practice and provide insight into the circular transformation of restaurants. This article adopts a qualitative, multiple case study methodology, as

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BOGARD, APRIL K., CANDACE C. FULLER, VINCENT RADKE, CAROL A. SELMAN, and KIRK E. SMITH. "Ground Beef Handling and Cooking Practices in Restaurants in Eight States†." Journal of Food Protection 76, no. 12 (2013): 2132–40. http://dx.doi.org/10.4315/0362-028x.jfp-13-126.

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Eating in table-service restaurants has been implicated as a risk factor for Escherichia coli O157:H7 infection. To explore this association and learn about the prevalence of risky ground beef preparation practices in restaurants, the Environmental Health Specialists Network (EHS-Net) assessed ground beef handling policies and practices in restaurants in California, Colorado, Connecticut, Georgia, Minnesota, New York, Oregon, and Tennessee. Eligible restaurants prepared and served hamburgers. EHS-Net specialists interviewed a restaurant employee with authority over the kitchen (defined as the

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SHAPIRO, ROGER, MARTA-LOUISE ACKERS, SUSAN LANCE, et al. "Salmonella Thompson Associated with Improper Handling of Roast Beef at a Restaurant in Sioux Falls, South Dakota." Journal of Food Protection 62, no. 2 (1999): 118–22. http://dx.doi.org/10.4315/0362-028x-62.2.118.

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In October 1996, we investigated an outbreak of Salmonella serotype Thompson infections associated with Restaurant A in Sioux Falls, South Dakota, and conducted two cohort studies among persons who ate at luncheons catered by Restaurant A. Fifty-two Salmonella Thompson infections were identified between 29 September and 14 October 1996. Infections occurred among employees and patrons at Restaurant A and among attendees at three luncheons catered by the restaurant on 7 October. Roast beef cooked at Restaurant A was the only food item significantly associated with illness. Cooking times and stor

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Li, Kai Way, Hsuan Cheng Lin, Ching Chung Chen, Li Wen Liu, and Chih Yong Chen. "Measurements of Friction Coefficient on Kitchen Floors in Restaurants." Applied Mechanics and Materials 303-306 (February 2013): 773–76. http://dx.doi.org/10.4028/www.scientific.net/amm.303-306.773.

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Friction measurements in the field were conducted in twelve restaurants in Taiwan. Four restaurants for each of the Chinese style, western style, and western style fast food restaurant were visited. The Brungraber Mark II slipmeter was adopte to measure the coefficient of friction (COF) in three areas in each of the restaurant. The results showed that three, two Chinese style and one western style, of the restaurants had mean COF lower than 0.5, a safety standard commonly adopted in the USA. Engineering/managerial interventions are required for those restaurants as far as employee safety is co

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Wei, Yuling, and Attila Endre Simay. "AI Adoption in the Chinese Food and Beverage Industry: An Exploratory Study." FIRM Journal of Management Studies 8, no. 2 (2023): 145. http://dx.doi.org/10.33021/firm.v8i2.4412.

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<em>This study aims to investigate the phenomena of how artificial intelligence (AI) as one of the cutting-edge technologies benefits restaurant services and what the obstacles to implementing AI in a restaurant are. Due to the rapid pace of life, people tend to have less and less eating time, especially white-collar workers. More and more restaurants implement AI technology to improve their cooking efficiency and reduce service time, such as fast payment systems (QR and facial recognition payment), AI-enabled bots, AI-powered self-ordering kiosks, and robot chefs. Since the COVID-19 pan

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Gajdzik, Bożena, Magdalena Jaciow, Radosław Wolniak, and Robert Wolny. "Gastronomic Curiosity and Consumer Behavior: The Impact of Television Culinary Programs on Choices of Food Services." Foods 13, no. 1 (2023): 115. http://dx.doi.org/10.3390/foods13010115.

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In highly developed countries, more and more people use culinary services. Cooking at home, for the family, is giving way to culinary services. Consumers either order food home or use the offers of restaurants and bars. Consumers’ choice of culinary form may be influenced by cooking television programs. Many TV stations broadcast cooking programs. This study examined the impact of television culinary programs on consumer behavior in the restaurant services market. The article examines the interplay of emotional responses, personality traits, and culinary preferences to understand how TV cookin

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Kim, Sunhye, Jo Machesky, Drew R. Gentner, and Albert A. Presto. "Real-world observations of reduced nitrogen and ultrafine particles in commercial cooking organic aerosol emissions." Atmospheric Chemistry and Physics 24, no. 2 (2024): 1281–98. http://dx.doi.org/10.5194/acp-24-1281-2024.

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Abstract. Cooking is an important but understudied source of urban anthropogenic fine particulate matter (PM2.5). Using a mobile laboratory, we measured PM size and composition in urban restaurant plumes. Size distribution measurements indicate that restaurants are a source of urban ultrafine particles (UFPs, particles <100 nm mobility diameter), with a mode diameter <50 nm across sampled restaurants and particle number concentrations (PNCs, a proxy for UFPs) that were substantially elevated relative to the urban background. In our observations, PM mass emitted from restaurants was almos

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Aprilinda, Luh Putu Devi, and I. Wayan Kastawan. "The Effect of Site Environmental Analysis of Mass Building Orientation in Restaurant and Course of Cooking Asian Cuisine in Ubud, Bali." Journal of A Sustainable Global South 1, no. 2 (2017): 14. http://dx.doi.org/10.24843/jsgs.2017.v01.i02.p04.

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Restaurant and Asian Cuisine Cooking Courses are culinary and tourism which is strategically located in Ubud tourism area, Ubud district, Gianyar Regency. The principal things the development of tourist attractions in this region are the high number of domestic and international visitors. The high desires of the tourists are a fundamental consideration of the development of Restaurant and Asian Cuisine Cooking Courses with its main dishes based on Asian cuisine. With the high trade of competition in the culinary in Ubud, Restaurant and Asian Cuisine Cooking Courses in Ubud is packed uniquely b

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Ali, Iman Homeeda Abd Alrahman, Adil M. A. Salman, El Ayis A. Abubaker, and Eman M. Hamad. "Risk Associate with E. coli in Marine Fish in Port Sudan, Red Sea State, Sudan." European Journal of Veterinary Medicine 2, no. 6 (2022): 1–6. http://dx.doi.org/10.24018/ejvetmed.2022.2.6.56.

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This study was carried to assess the risk associate with E. coli in marine fish in Port Sudan, Red Sea State, Sudan, through the production chain covering five stages. The stages were fish market, fish scaling, restaurant before cooking, and restaurant after cooking, and cooking and cooling for 24 h. A total of 50 fish samples were randomly selected from marine fish chain, in Port Sudan, Red Sea State, during the period from September to December 2018 to estimate the E. coli count using the TBX medium. In this study, the mean count of E. coli in the five stages of the fish chain was 257 +0.6 c

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Ali, Iman Homeeda Abd Alrahman, Adil M. A. Salman, El Ayis A. Abubaker, and Eman M. Hamad. "Risk Associate with E. coli in Marine Fish in Port Sudan, Red Sea State, Sudan." European Journal of Veterinary Medicine 3, no. 6 (2022): 1–6. http://dx.doi.org/10.24018/ejvetmed.2022.3.6.56.

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This study was carried to assess the risk associate with E. coli in marine fish in Port Sudan, Red Sea State, Sudan, through the production chain covering five stages. The stages were fish market, fish scaling, restaurant before cooking, and restaurant after cooking, and cooking and cooling for 24 h. A total of 50 fish samples were randomly selected from marine fish chain, in Port Sudan, Red Sea State, during the period from September to December 2018 to estimate the E. coli count using the TBX medium. In this study, the mean count of E. coli in the five stages of the fish chain was 257 +0.6 c

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Gál, József, and O. Demény. "Quality problems in restaurants." Analecta Technica Szegedinensia 9, no. 2 (2015): 20–25. http://dx.doi.org/10.14232/analecta.2015.2.20-25.

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I am writing about procurement of the restaurants in relation to the defects of quality. A lot of quality problems are resulted by negligence, so firms, restaurants can easily become bankrupt. Some reasons for quality defects should be avertable if workers of the given restaurant utilized the old stocks when cooking or in other ways. In addition, I will mention how to solve problems of quality defects. Naturally, restaurants can have other procurement problems, too, for example they need cooking equipment, dishes, utensils etc., but the goods can get spoiled if they are unutilized. The firm wi

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Coggon, Matthew M., Chelsea E. Stockwell, Lu Xu, et al. "Contribution of cooking emissions to the urban volatile organic compounds in Las Vegas, NV." Atmospheric Chemistry and Physics 24, no. 7 (2024): 4289–304. http://dx.doi.org/10.5194/acp-24-4289-2024.

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Abstract. Cooking is a source of volatile organic compounds (VOCs), which degrade air quality. Cooking VOCs have been investigated in laboratory and indoor studies, but the contribution of cooking to the spatial and temporal variability in urban VOCs is uncertain. In this study, a proton-transfer-reaction time-of-flight mass spectrometer (PTR-ToF-MS) is used to identify and quantify cooking emission in Las Vegas, NV, with supplemental data from Los Angeles, CA, and Boulder, CO. Mobile laboratory data show that long-chain aldehydes, such as octanal and nonanal, are significantly enhanced in res

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BEZRUCHENKO, Yurii, and Galina SCHUKA. "ESTABLISHMENTS OF THE THIRD WAVE RESTAURANT INDUSTRY: STATE AND PERSPECTIVES." "EСONOMY. FINANСES. MANAGEMENT: Topical issues of science and practical activity", no. 4(66) (December 30, 2024): 84–93. http://dx.doi.org/10.37128/2411-4413-2023-4-6.

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The article explores contemporary trends in the restaurant business, specifically in the context of the development of third-wave restaurant establishments. The article analyzes the influence of innovations and technologies on the gastronomic industry, compares third-wave restaurants with traditional restaurant establishments, and identifies key differences in their organization and operation. The authors examine the use of innovative technologies such as artificial intelligence, data analytics, and automated management systems. Examples of the application of these technologies in the restaura

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Barbas, Samantha. "Just Like Home: "Home Cooking" and the Domestication of the American Restaurant." Gastronomica 2, no. 4 (2002): 43–52. http://dx.doi.org/10.1525/gfc.2002.2.4.43.

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Between 1910 and 1930, urbanization, changing gender roles, and increased culinary standardization and commercialization led Americans to lament the demise of home cooking. Gone, they claimed, were large country kitchens, run by full-time housewives,serving home-baked bread and made from scratch pies. In a successful publicity campaign in the 1920s, the restaurant industry capitalized on this discontent by promising to restore to the nation a sense of nineteenth-century domesticity. With hearty foods,matronly servers, and cozy d'cor, they recreated the aura of a nostalgic premodern kitchenthe

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Božić, Aleksandar, and Mladenka Đurović. "MOLECULAR GASTRONOMY – NEW TREND IN RESTAURANT BUSINESS." Knowledge International Journal 30, no. 6 (2019): 1785–90. http://dx.doi.org/10.35120/kij30061785b.

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Modern trends in catering are focused on various aspects including gastronomic trends, which are the most obvious to users of services. One of the most interesting contemporary trend in gastronomy is molecular gastronomy. This modern trend in the restaurant, which is very complex and insufficiently known to the general public due to the fact that it is a relatively new direction in the preparation of food in the restaurants. In such circumstances, there are numerous disagreements between scientists and chefs, and especially the disputed term is "molecular" that points to some microscopic size.

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Fadilla, Alda, Asyahri Hadi Nasyuha, and Vina Winda Sari. "Sistem Pendukung Keputusan Pemilihan Juru Masak (koki) Menggunakan Metode Complex Proportional Assesment (COPRAS)." JURIKOM (Jurnal Riset Komputer) 9, no. 2 (2022): 316. http://dx.doi.org/10.30865/jurikom.v9i2.3920.

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A cook (chef) is a person whose job is to make recipes, determine and measure cooking ingredients, cook, also serve a dish that is delicious, looks beautiful, and deserves to be paid. In determining the selection of cooks (cooks) manually at the Garuda restaurant, there are shortcomings that make mistakes in choosing cooks such as the difficulty of registering prospective cooks (cooks), the selection process is complicated, and it is difficult to choose a cook (cook) who fits the criteria set. has been set by the company. So to assist the selection of cooks (chef) at Garuda Restaurant, it is n

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Keller, Marta, Davide Campagnolo, Francesca Borghi, et al. "Influence of Time–Activity Patterns on Indoor Air Quality in Italian Restaurant Kitchens." Atmosphere 15, no. 8 (2024): 976. http://dx.doi.org/10.3390/atmos15080976.

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This study aims to delve deeper into the relationship between the professional activities carried out in restaurant kitchens and some key air pollutants. The ultrafine particles (UFPs), nitrogen dioxide (NO2), ozone (O3), Total Volatile Organic Compounds (TVOCs) and formaldehyde (HCHO) indoor air concentrations were determined using real-time monitors. Simultaneously, the kitchen environment was characterized using video recordings with the aim to retrieve information pertaining to cooking, cookware washing and surface cleaning activities. Statistical analysis was carried out separately for th

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Krisnatalia, Heni. "MARKETING MIX 7P DIBALIK SUKSESI KREATIF BISNIS KULINER BERTEMA ETNIK SEOUL PALACE SEMARANG (7P-Marketing Mix Behind The Creative Succession of Culinary Business with Ethnic Theme in Seoul Palace Semarang)." ETNOREFLIKA: Jurnal Sosial dan Budaya 10, no. 1 (2021): 76–85. http://dx.doi.org/10.33772/etnoreflika.v10i1.1068.

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This study aims to determine the effect of 7P-Marketing Mix Elements (Product, Price, Place, Promotion, People, Process, and Physical Evidence) on the "Seoul Palace" Semarang Restaurant to identify the concept of an ethnic-themed restaurant and to analyze it based on a study using a qualitative descriptive approach , carried out through observation, interview with restaurant managers, and documentation. Based on the research carried out on the concept of an ethnic-themed restaurant, it can be stated that there are 3 basic aspects supporting the restaurant's existence, including an atmosphere t

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Huang, Yuying, C. Michael Hall, and Ning (Chris) Chen. "Destination Restaurants’ Practices and the Production of Locality: The Case of Michelin Restaurants in China." Foods 13, no. 12 (2024): 1838. http://dx.doi.org/10.3390/foods13121838.

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Dining plays a pivotal role in the travel experience, with numerous studies identifying the significant impacts of restaurant attributes on tourists’ destination experiences and their sense of place. The identified attributes include the origin of food produce, menu design, the physical and social servicescape, and restaurant reputation, all of which have the potential to enhance customers’ sense of place. Therefore, based on theories of the production of locality, this study explores how destination restaurants “put place on the plate” and identifies how destination restaurants promote place.

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Stankov, Stanko, Hafize Fidan, Marianna Baeva, and Russyian Rusev. "Low-temperature cooking method "sous vide" in the restaurant industry: A review." Food Science and Applied Biotechnology 3, no. 1 (2020): 92. http://dx.doi.org/10.30721/fsab2020.v3.i1.83.

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The wide range of products, processing conditions, processing equipment, methods for assessing sensory and nutritional quality calls for a more holistic approach to when choosing the right food technology. The sensory quality of sous vide foods was the main factor which brought it to international attention. Today this new food service technology used by catering companies, restaurants and, increasingly, home cooks. Sous vide differs from traditional cooking methods in two fundamental ways: the raw food is vacuum-sealed in heat-stable, food-grade plastic pouches and the food is cooked using pr

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Schwark, Nele, Victor Tiberius, and Manuela Fabro. "How Will We Dine? Prospective Shifts in International Haute Cuisine and Innovation beyond Kitchen and Plate." Foods 9, no. 10 (2020): 1369. http://dx.doi.org/10.3390/foods9101369.

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Haute cuisine, the cooking style for fine dining at gourmet restaurants, has changed over the last decades and can be expected to evolve in the upcoming years. To engage in foresight, the purpose of this study is to identify a plausible future trend scenario for the haute cuisine sector within the next five to ten years, based on today’s chefs’ views. To achieve this goal, an international, two-stage Delphi study was conducted. The derived scenario suggests that the coronavirus disease 2019 (COVID-19) pandemic will lead to significant restaurant bankruptcies and will raise creativity and innov

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Haponenko, Hanna, Olena Yevtushenko, Irina Shamara, and Valentyna Kholodok. "Main trends of development of the restaurant industry of Ukraine in modern conditions." 14, no. 14 (December 30, 2021): 132–41. http://dx.doi.org/10.26565/2310-9513-2021-14-13.

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Restaurant business – one of the few activities that became popular in ancient times, despite the rapid development, this activity has not lost its popularity to this day. For two centuries, experts have been studying the problems of identifying success factors in the restaurant industry. But a professional chef and an incomparable menu, stylish design and excellent service - all this in itself is not yet able to ensure high occupancy of the restaurant. One of the main criteria for the success of catering establishments - location in a place with heavy traffic, new formats, modern solutions in

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Shelemetieva, Теtiana. "Trends of development of hotel and restaurant economy of Zaporizhzya region in the context of strategy formation." Herald of the Economic Sciences of Ukraine, no. 1(40) (2021): 27–34. http://dx.doi.org/10.37405/1729-7206.2021.1(40).27-34.

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The article substantiates the need to study trends in the hotel and restaurant industry of the Zaporozhye region in the context of strategy formation. Today, the domestic hospitality industry is developing rapidly, especially in large industrial and financial centers of the country. But the significance of this segment for the domestic economy is much lower than in developed countries. It is noted that the efficiency of the hotel and restaurant industry depends on many external and internal factors that have a broad impact on the further development of the hospitality industry. The hotel and r

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Aruga, Kentaka, and Hiroki Wakamatsu. "Investigating the Consumption Patterns of Japanese Seafood during the COVID-19 Pandemic." Commodities 3, no. 2 (2024): 182–96. http://dx.doi.org/10.3390/commodities3020012.

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The COVID-19 pandemic, with increased home cooking and decreased restaurant dining, significantly altered seafood consumption patterns. By applying an ordered logit model to identify factors affecting seafood consumption during the pandemic, this study found that the shift in seafood consumption was driven by factors such as changes in meal preparation methods, more time spent at home, and shifts in financial situations. While take-out consumption boosted overall seafood intake, popular varieties saw a rise in home consumption, while high-end seafood suffered from decreased demand as consumers

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Mannheim, Viktoria, and Judit Lovasné Avató. "Life-Cycle Assessments of Meat-Free and Meat-Containing Diets by Integrating Sustainability and Lean: Meat-Free Dishes Are Sustainable." Sustainability 15, no. 15 (2023): 12014. http://dx.doi.org/10.3390/su151512014.

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Nowadays, sustainable food choices are taking on an increasingly central role. This paper assesses the environmental loads and energy resources of meat-free (vegan and pescovegetarian) and meat-containing (traditional) restaurant soups and main dishes. The applied life-cycle assessment focuses on determining environmental loads and energy resources in restaurant products’ preparation, cooking, and end-of-life phases. Mann–Whitney and Kruskal–Wallis statistical methods were applied to investigate restaurant products’ distribution and carbon footprints. Furthermore, a sustainability assessment m

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STAVSKA, Uliya. "HoReCa MARKET DURING THE WAR IN UKRAINE: CURRENT STATE AND KEY TRENDS." "EСONOMY. FINANСES. MANAGEMENT: Topical issues of science and practical activity", no. 1(63) (May 12, 2023): 48–60. http://dx.doi.org/10.37128/2411-4413-2023-1-4.

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The article researches the current state of the HoReCa market in Ukraine. It is noted that the specificity of the HoReCa market is that everything is focused on potential customers of a particular restaurant, hotel or other establishment. Features of the HoReCa market in Ukraine are described. The structuring of the domestic food market was carried out and it was found that more than 50% are occupied by restaurants and cafes. At the same time, a reduction in hotels and a low concentration of visitors to food establishments compared to European counterparts were noted. An analysis of the activi

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Faridah, Anni, Rahmi Holinesti, Wirnelis Syarief, and Mohd Salehuddin Mohd Zahari. "Characteristics and Identification of Critical Points of Halal Food at Restaurants in Padang." Indonesian Journal of Halal Research 4, no. 1 (2022): 9–18. http://dx.doi.org/10.15575/ijhar.v4i1.11203.

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Padang is one of the cities in Indonesia with a majority of the Moslem population. It is a crucial thing to be considered by Moslems. This study aims to determine the critical point of halal food found at restaurants in the city of Padang as the novelty of this study. In this study, qualitative methods are used with a population of all restaurants in the city of Padang. The research sources data were informants or restaurant managers by using purposive sampling techniques. The data research was observations and interviews with informants and documentation. Data processing in this study used NV

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Wibawa, Idham Sakti, Ilham Fajri, and Kelly Tanuhadi. "Mise En Place Efficiency in the Kitchen of 18th Restaurant, the Trans Luxury Hotel." Journal Gastronomy Tourism 10, no. 1 (2023): 35–40. http://dx.doi.org/10.17509/gastur.v10i1.59096.

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This study aims to examine the efficiency of mise en place in the kitchen of the 18th restaurant, located in The Trans Luxury Hotel. Mise en place is a systematic and organized preparation practice carried out before cooking, involving the collection, preparation, and arrangement of all ingredients, equipment, and tools required during the cooking process. Efficiency in mise en place is crucial in achieving optimal performance in a restaurant kitchen, including time savings, increased productivity, and reduced errors.The research methodology utilized direct observation and interviews with kitc

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Durban, Sasi Gangiah. "A Review Of Food Toxicity And Kitchen Air Pollution: Cooking Food In The Hospitality Industry." 13th GLOBAL CONFERENCE ON BUSINESS AND SOCIAL SCIENCES 13, no. 1 (2022): 1. http://dx.doi.org/10.35609/gcbssproceeding.2022.1(53).

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Indoor air pollution has a huge negative impact on human health around the world. Hazardous substances emitted due to human activity indoors, such as commercial cooking causes a wide range of health issues and can possibly be fatal. Empirical studies confirm that indoor air quality can be very poor in restaurant kitchens simply from cooking, similar, to a woman cooking food for her family over a smokey stove that is slowly killing her in a sub-Saharan Africa. Commercial cooking has higher intensity and severe instantaneous cooking pollution from volatile organic chemicals compared to home cook

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Jones, Anna K., Dan Rigby, Michael Burton, et al. "Restaurant Cooking Trends and Increased Risk for Campylobacter Infection." Emerging Infectious Diseases 22, no. 7 (2016): 1208–15. http://dx.doi.org/10.3201/eid2207.151775.

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Jeong, Byung Yong. "Cooking processes and occupational accidents in commercial restaurant kitchens." Safety Science 80 (December 2015): 87–93. http://dx.doi.org/10.1016/j.ssci.2015.07.014.

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Zaki, Akram, Adel Shatta, Gehad Saeed, and Khaled Youssef. "Microbial Status and Sanitation level of Food Contact Surfaces (FCSs) of Three University Restaurant Kitchens for Three Public Universities at Central-Delta Region in Egypt." Journal of Chemistry and Nutritional Biochemistry 5, no. 2 (2024): 49–65. http://dx.doi.org/10.48185/jcnb.v5i2.1397.

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The microbiological safety of food is primarily influenced by hygienic practices during food handling and the sanitation of food contact surfaces (FCSs). Consequently, the safety of foods served in university restaurants can be assessed by evaluating the microbiological quality of FCSs. This research aims to evaluate the microbial quality (MQ) and sanitation level of FCSs in the kitchens of three university restaurant kitchens for three public universities in the Central-Delta region of Egypt. A total of 108 swabs were collected from surfaces related to food (preparation tables, dining tables,

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Ratnasari, Lisa, Bernard Hasibuan, and Ninin Gusdini. "Pelatihan Pembuatan Sabun Dari Minyak Jelantah Sebagai Upaya Peningkatan Kepedulian Masyarakat Terhadap Lingkungan." COMSEP: Jurnal Pengabdian Kepada Masyarakat 3, no. 2 (2022): 182–88. http://dx.doi.org/10.54951/comsep.v3i2.297.

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Pangandaran Beach is one of the famous tourist destinations in West Java. The people around the tourist site of Pangandaran beach are many wholike the restaurant business. The waste produced includes leech oil which is the remaining oil produced by frying. The resulting waste oil is never utilized further, just thrown into the environment. With a large number of restaurants, the waste cooking oil produced is also a lot. To overcome this problem, it is necessary to carry out activities aimed at increasing the added value of cooking oil waste by processingit into soap. From the training program

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Ahn, So-Hyun, Jong-Sook Kwon, Kyungmin Kim, and Hye-Kyeong Kim. "Perceptions and Feasibility of Actions Related to Sodium Reduction among Restaurant Owners and Cooks in Seongnam, South Korea: Comparison According to Stages of Behavioral Change." Nutrients 13, no. 12 (2021): 4375. http://dx.doi.org/10.3390/nu13124375.

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With the increase in meals eaten outside the home, sodium reduction in restaurant foods is essential for reducing sodium intake. This study aimed to assess the stages of behavioral change for reducing sodium and the differences in perceptions among restaurant staff by stage. Restaurant owners and cooks (n = 313) in Seongnam, South Korea were surveyed on their stage of behavioral change, practices, and perceptive factors related to sodium reduction in restaurant meals using a questionnaire. The proportion of behavioral change by stage was 20.4% in the maintenance and action (MA) stage, 32.3% in

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