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Johansson, Sara, and Michaela Eriksson. "Mattrender : Slow food vs Fast food." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-33323.
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Uppsatsen är grundad på två aktuella mattrender. Den första är Slow Food som grundades av Carlo Petrini i strävan efter att alla råvaror skall framställas på ett sätt som inte skadar naturen, djurens välmående samt människans egen hälsa. Den andra är Fast Food, en bransch som istället handlar om den världsliga ekonomin där man vill producera olika produkter snabbare och billigare. Syftet med denna studie är att ge läsaren en inblick i Slow Food rörelsen kontra Fast Food branschen och ställa dem mot varandra ur ett miljöperspektiv. Uppsatsen är en litteraturbaserad studie där fyra artiklar utgör grunden för resultatet. Artiklarna visar de två trenderna på ett mer djupgående sätt genom positiva samt negativa aspekter utifrån ett miljöperspektiv. Massproduktionen av matvaror är något som idag tar över världen allt mer. Varor som odlas lokalt och på ett sätt som inte skadar djur och natur är något som Slow Food rörelsen försöker få in bland hemmen. Baksidan av Slow Food är att det inte finns ekonomiska resurser för att kunna föda världens befolkning på detta sätt. Fast Food är något som idag anses vara det bestående sättet att i framtiden odla och framställa mat, fast det på lång sikt kommer att förstöra vår miljö genom odlingstekniker och transporter.B-uppsatser
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Jain, Rakesh. "Operational initiatives in the food industry." Thesis, Liverpool John Moores University, 2006. http://researchonline.ljmu.ac.uk/5801/.
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This research attempts to investigate the use & applicability of lean thinking concepts in the food industry & to develop a strategy for the productive adoption of lean thinking in the food industry. In . order to investigate the application of lean manufacturing concepts in the food industry, a lean manufacturing framework comprising of lean goals, lean principles and lean practices, has been developed through a systematic review of the literature. Considering that the food industry is not one industry but a collection of several types of industry producing a diverse range of products and employing a varied range of processes, a food industry classification system is proposed on the basis of visits to various food plants and the available literature. To investigate specific issues pertaining to the adoption of lean concepts in the food industry, a multiple case study research strategy approach is selected for the research investigation. This research investigation includes fifteen case studies. Except for one case study of a vehicle plant the rest of the case studies relate to food manufacturing plants. The case study of a vehicle assembly plant was selected in order to undertake a comparison with the food industry. The fourteen food manufacturing plants and the one vehicle assembly plant have been studied through a visit tour together with interviews, documentation and a questionnaire. Each case study has been described with regard to product, market, raw materials and process aspects of a plant. Subsequently the case studies have been assessed in order to understand the degree of leanness by examining the status of lean practices. All the cases pertaining to the food industry were mapped on the food industry classification scheme to identify specific food industry types of each of the food plants. It is observed that the lean model widely adopted in a discrete manufacturing environment, particularly automotive, is not applicable as such in the food sector. Therefore, a lean approach consisting of lean principles, lean practices and lean vision has been suggested for continuous, batch and assembly type of the food industry which would enable food industry to stay competitive. The major contributions of this research are, the development of a lean manufacturing framework consisting of goals, principles and practices which can be used to assess the leanness of any manufacturing plant, the development of a food industry classification system which would help researchers and managers to better understand the specificity of the production systems, an investigation of issues pertaining to the use and applicability of lean manufacturing in the food industry to help the food industry take advantage of operational improvement initiatives to stay competitive in today's global market, the development of a lean approach comprising of lean principles, lean practices and lean vision for the food industry which would enable the managers to transform their plants into lean plants.
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Babcock, Jessica. "Redeveloping a Montana food processing industry the role of food innovation centers /." CONNECT TO THIS TITLE ONLINE, 2008. http://etd.lib.umt.edu/theses/available/etd-12112008-142728/.
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Adil, Muhammad Soban, and Sedin Mekanic. "Industry 4.0 and the Food Manufacturing Industry: A Conceptual Framework." Thesis, Internationella Handelshögskolan, Jönköping University, IHH, Centre of Logistics and Supply Chain Management (CeLS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-49170.
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Background: The manufacturing industry is diverting away from the one-size-fits-all mass manufacture towards more customized processes. With increasingly individualized consumer preferences and an intense competitive environment, food manufacturers are required to meet specific consumer demands with similar efficiency to those produced massively. Such market requirements are feasible with the technological advancements envisioned by Industry 4.0. The consequences of such are increased flexibility and mass customization in manufacturing which forces the food manufacturer towards its realization. The integration process, however, involves a comprehensive transformation that affects every aspect of the organization. This consequently imposes significant challenges upon the food manufacturing company. Purpose: The study aims to investigate the transformation process ensued by the food manufacturer for Industry 4.0. Consequently, a conceptual framework is developed detailing the application of Industry 4.0 in the food manufacturing industry. Method: An inductive qualitative approach, in combination with a multiple-case study, is pursued to address the formulated questions of research. Based on such, semi-structured interviews were conducted with individuals representing three multinational food manufacturers. Further, a thematic analytical technique was adopted as means to identify similarities and patterns within the obtained data. The collected data was analyzed using thematic analysis through which the researchers came up with the conceptual framework. Conclusion: The results of the research reveal internal and external factors such as labor policies and IT infrastructure to influence the transformation process for Industry 4.0. In due to this, the implementation of the phenomenon occurs phase-wise, globally coordinated and regionally concentrated. This enables the organization to overcome the obstacles faced and, subsequently, ensure the successful deployment of Industry 4.0.
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Thomet, Christoph Fritz. "Sales performance measurement in the food industry : a food manufacturer's perspective /." [S.l.] : [s.n.], 2001. http://aleph.unisg.ch/hsgscan/hm00027076.pdf.
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Bodeklint, Kim, and William Unosson. "Digitalization in the food industry : An exploratory study on how the digitalizationa affects the food industry in Sweden." Thesis, Högskolan i Jönköping, Internationella Handelshögskolan, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-44143.
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Abstract Background – The existing literature on digitalization in the food industry is limited. Meanwhile, the literature suggests that digitalization is an issue that is unavoidable at some point in all industries and that companies must adapt in order to maintain their competitive position. In the food industry, large investments into digital projects are currently focusing on e-commerce, even though it merely stands for 2% of the sales. It could, therefore, be seen as digitalization is only about to start affecting the food industry and thus, exploring how it has affected and what it might mean for the actors in the industry is interesting. Purpose – The purpose of this thesis is to explore how digitalization affects the food industry in Sweden. The purpose is fulfilled through the answering of two research questions; How is digitalization viewed upon in the food industry in Sweden? And How does the digitalization affect the food industry in Sweden? Through the fulfilment of the purpose, this thesis helps to fill a gap in the existing literature about the subject. Method – The study is a qualitative study of digitalization in the food industry and includes insights from 13 individuals working in the food industry in Sweden. As the subject does not have any existing theories and there is limited literature on the subject, the study uses an inductive approach where the data is analysed through a thematic analysis in order to be able to derive a conclusion about the subject. Findings – When concluding this study, it was found that the food industry is lagging behind other industries in terms of digitalization, which in the food industry is closely connected to e-commerce for many. There are several enormous challenges that the industry is facing, and one of the most significant challenges and also a resistance to digitalization in the food industry is profitability. This means that the industry actors have a hard time maintaining profitability when implementing digital solutions, mainly e-commerce solutions. Opportunities are present to solve the challenges of mainly; deliveries and thus finding a solution to the profitability issue.
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Barakeh, Noura. "Fast Food Industry Purchase Process : A Study on Sustainability and Healthy Food." Thesis, Linnéuniversitetet, Institutionen för marknadsföring (MF), 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-35482.
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During the past years, purchasing decisions have changed considerably in many companies. This is reflected in the increased attention on sustainability and health aspects in many companies, in particular fast food industries. An efficiently well managed purchasing can make a significant contribution to the company results and business goals. Traditionally, the purchasing department works on negotiating agreements and contracts with suppliers. However, this role is rapidly changing in all industries, specif-ically in fast food industries. Changing the traditional role, purchasing managers are taking in to ac-count sustainability and health more, aiming to get better performance. These are few important rea-sons why management is becoming critical in purchasing decisions of fast food industries. To investigate the purpose of the study a case study of Max purchasing decisions regarding sustainabil-ity and health aspects was made and interviews were conducted within Managers that are experts with-in the required fields. The study is based on theoretical framework including different relative theories. The empirical findings represent the interview answers and information from Max cooperation. In the empirical chapter, information regarding sustainability and health, suppliers, international expansion, and product portfolio were gathered. This gave a clear image about the purchasing decisions taken by Max to maintain sustainability and health which provide Max with a competitive advantage in the mar-ket. However, there is still space for adjustment for better results.
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Tjernlund, Anna. "Is the growing demand for plant-based food disrupting the food industry?" Thesis, KTH, Skolan för industriell teknik och management (ITM), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-300166.
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Many industries are following a trajectory where today’s production and consumption patterns are putting unsustainable strain on the health of our planet. One industry with particularly large impact is the animal-based food industry. More and more people are becoming aware of the severity of the situation, along with realizations of unjust animal treatment in these industries and personal health concerns. Actors in the plant-based food industry have experienced a rise in popularity in recent years. This study set out to explore what drivers lead to positive external stakeholder attitudes and increased market demand for plant-based dairy alternatives, and how these drivers could affect traditional food incumbents to adhere to sustainable transformation of the food industry through a case study design. Analysis of the empirical material led to five main themes: Sustainability, Animal Welfare, Environment, Health and Product, each with a number of subcategories showing what stakeholders expressed motivated them to choose plant-based dairy alternatives. Here the opinions of stakeholders were divided into general or brand specific opinions. By separating these it could be seen that some external stakeholders have such strong values that they compare plant-based brands against each other and would rather boycott specific brands even if they like their products if they do not feel like the brand aligns with their values. One additional theme, “Industrial Transformation,” aimed at demonstrating how stakeholders perceive the current industrial dynamics of the food industry, which showed some tension between Oatly and particularly the dairy industry, suggesting Oatly’s rampage could be a force for sustainable transformation of the dairy industry.Många industrier följer en bana där dagens produktions- och konsumtionsmönster sätter ohållbar belastning på vår planets hälsa. En industri med särskilt stor påverkan är den djurbaserade livsmedelsindustrin. Fler och fler människor blir medvetna om allvaret i situationen, tillsammans med insikter om orättvis djurbehandling i dessa industrier och personliga hälsoproblem. Aktörer inom den växtbaserade livsmedelsindustrin har upplevt en ökad popularitet de senaste åren. Denna studie syfte är att undersöka vilka drivkrafter som motiverar externa intressenter att bidra till tillväxten av den växtbaserade mjölkproduktsindustrin och hur dessa drivkrafter kan påverka traditionella livsmedelsleverantörer att följa en hållbar omställning av livsmedelsindustrin genom en fallstudie. Analys av det empiriska materialet ledde till fem huvudteman, Hållbarhet, Djurskydd, Miljö, Hälsa och Produkt, var och en med ett antal tillhörande underkategorier som visade vad intressenterna uttryckte motiverade dem att välja växtbaserade mjölkprodukter. Här delades intressenternas åsikter i allmänna eller varumärkesspecifika åsikter. Genom att separera dessa kunde man se att vissa externa intressenter har så starka värderingar att de jämför växtbaserade varumärken mot varandra och hellre bojkottar ett specifikt varumärke även om de gillar deras produkter om de inte känner att varumärket stämmer överens med deras egna värderingar. Ytterligare ett tema, "Industriell Transformation", syftade till att demonstrera hur intressenter uppfattar den nuvarande industriella dynamiken i livsmedelsindustrin, vilket visade en viss spänning mellan Oatly och specifikt mejeriindustrin, vilket tyder på att Oatlys framfart kan vara en kraft för hållbar transformation av mejeriindustrin.
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Poon, Yuk-lam Francis. "A case study of tonic food drink marketing strategy /." Hong Kong : University of Hong Kong, 1995. http://sunzi.lib.hku.hk/hkuto/record.jsp?B14038626.
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McPherson, Katrina Louise. "Food insecurity and the food bank industry: a geographical analysis of food bank use in Christchurch." Thesis, University of Canterbury. Geography, 2006. http://hdl.handle.net/10092/1351.
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Food banks are potent symbols of the prevalence of poverty and food insecurity in affluent countries, yet they have received very little academic attention in New Zealand. Previous food bank research in this country has mainly been instigated by the voluntary welfare sector and has focused on client characteristics and patterns of use. This study expands on these concepts in the local context from a socio-spatial perspective, and examines food banks from both a service provision and service user perspective. This study aims to: document the growth of the food bank industry and determine its role within the broader voluntary welfare sector; determine patterns and trends in usage; examine client characteristics, neighbourhoods and reasons for use; and discuss the implications of food bank use and how dependency on food banks may be reduced. This study examines non-identifiable socio-demographic and address data obtained for food bank clients (n=1695) from a large Christchurch social service agency for 2005. Data from a second large Christchurch social service agency is used to illustrate certain spatial and temporal trends. Additional interviews and questionnaires are conducted with staff and volunteers in the local food bank industry, and with the clients themselves. Results show that food bank use appears not to have decreased in recent years. Maori, sole parents/sole caregivers and beneficiaries are over-represented amongst food bank clients, while there is an apparent under-use of the food bank by other key groups. Poverty and food insecurity appears to be dispersed in Christchurch and is not confined to the most deprived neighbourhoods. A range of factors contributes to food insecurity and food bank use, with the main reasons relating to lack of income, household bills and unaffordable housing. Changes in macro social and economic policy, rather than increased client education, will contribute to a decrease in the need for food banks.
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Gould, Anthony Morven Francis, and n/a. "Employment Relations In The Fast Food Industry." Griffith University. Griffith Business School, 2006. http://www4.gu.edu.au:8080/adt-root/public/adt-QGU20061106.114525.
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The McDonald's model of labour management has been widely adopted throughout the fast food industry. Literature that is critical of fast food labour management policy and practice often portrays employers as offering work that is low paid, unchallenging and uninteresting. However, others argue that the industry provides young workers with: a first resume entry, training opportunities, the chance to develop a career and a path into employment. This study interprets these two perspectives as reflecting either misalignment or alignment of employee/crew and employer preferences. Such an interpretation recognises that fast food work does not represent a career for many who do it but is short term or 'stop-gap' in nature. The study's research question is: to what extent does management preference for elements of work align with the preferred working arrangements of crew at McDonald's Australia? This research subjects McDonald's Australian stores to independent scrutiny. Previous research in this area has mostly used qualitative methods. Earlier studies, by and large, provide descriptive accounts of fast food employment however they often lack the rigour of an empirical investigation. The present research uses a structured survey method to obtain data from crew and managers. Results are analysed using descriptive and inferential statistics. Findings focus on three areas of labour management: industrial relations, work organisation and human resource management. Several themes relating to alignment of preferences in the fast food employment relationship are identified. These are: crew have scant knowledge of industrial relations, do not like aspects of work organisation, but respond positively to certain human resource management policies and practices; crew lack knowledge of labour management issues generally; crew work is simple and repetitive; and, many young crew seem to dislike aspects of fast food work as they get older but others, who have distinctive characteristics, appear to continue to like the McDonald's approach as they age.
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Tirrell, Benjamin M. "ORGANIZATIONAL ECONOMICS AND THE FOOD PROCESSING INDUSTRY." UKnowledge, 2004. http://uknowledge.uky.edu/gradschool_theses/171.
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The food processing industry is dominated by large corporations. These firms play a critical role in forming the derived demand faced by agricultural producers, but little is understood about how these companies make strategic choices. Organizational economics provides a framework for exploring the firm's decision process. However, several theories exist in this discipline, operating in fundamentally different ways. This paper examines the two prevalent organizational theories, Transaction Cost Economics and Agency Theory, through a study of the food processing industry. This sector is thoroughly analyzed in order to make predictions from each theory regarding the aspects of capital structure and firm expansion. With accounting data for a sample of food processing firms, these predictions are then tested empirically using an ICAPM model in a cross-section of expected stock returns. Our results indicate that Agency Theory is the relevant organizational model for food manufacturers, making it the appropriate tool for evaluating the actions of these firms in agricultural markets.
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Grigg, Nigel P. "Developing statistical thinking in the food industry." Thesis, University of Strathclyde, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.401316.
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Castillo, Maria Gabriela. "Establishing a fast food industry in Venezuela." Online version, 2000. http://www.uwstout.edu/lib/thesis/2000/2000castillom.pdf.
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Akkas, Arzum 1978. "Transportation resource scheduling in food retail industry." Thesis, Massachusetts Institute of Technology, 2004. http://hdl.handle.net/1721.1/28505.
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Thesis (M. Eng. in Logistics)--Massachusetts Institute of Technology, Engineering Systems Division, 2004.Includes bibliographical references (leaves 87-88).
The objective of this thesis is to find an appropriate analytical method for scheduling the daily driver tasks in the grocery industry. The goal is to maximize driver utilization. A "Bin-packing" approach is employed to solve the problem. A Bin-packing problem concerns packing a list of items into the minimal number of unit capacity bins. In our problem, the drivers correspond to the bins and the daily delivery tasks are equivalent to the items, where we use time units to measure bin capacity. The model is applied to characterize the operation of a grocery company. Several bin-packing algorithms are implemented on two weeks of delivery data, which represent the company's transportation demand. The driver requirements are calculated and compared with their actual assets. Driver requirements are assessed on a per-day basis, considering the volatility in transportation demand over the course of the week. The performance of a given bin-packing algorithm is measured by how well it maximizes driver utilization and balances the workload among the drivers. The model's solution generated labor savings and proved that better resource allocation is possible by considering the demands of the various dispatching locations and the days of the week. Extension of the current model to capture the time window constraints of the delivery locations is proposed for future further research.
by Arzum Akkas.
M.Eng.in Logistics
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Li, Nanxi, and Jin Yang. "Cold Chain management in food logistics : a multiple case study on food industry." Thesis, Högskolan i Gävle, Avdelningen för Industriell utveckling, IT och Samhällsbyggnad, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-15012.
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In current business global society, every food industry company is making efforts to provide high quality of products and satisfaction to customers. Balancing the low cost but with high efficiency when undertaking cold chain logistics becomes competitiveness in business market. This thesis is mainly to study cold chain management in food logistics by a multiple case study on food industry. The purpose of the paper is to advance the understanding of the cold chain management in food industry, aim to find how an efficient way to combine the logistics cost and the effectiveness of cold chain logistics and the challenges of the cold chain logistics in food industry. In this multiple case study, qualitative method was used to describe findings. The data collected can be divided into two types, the primary data and the secondary data. Primary data indicates the face-to-face interview with the managers and employees working for customer service in the selected companies. The secondary data are resources from archives, websites and other printed materials. To improve the validity, related literature were reviewed by authors to find the research questions. The reliability can be guaranteed because the theory part of the thesis abstracted from the publications, which have been approved for many years. The authors give the overview and practice in cold chain logistics of the three case companies, also mention the challenges both in developing and developed countries. The study finds the way to improve the utilization in cold chain logistics, fill the gap of logistics in food industry and give some advices for food industry.
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Lo, Chung-man Terence. "Revitalization of Tai O : dried food cooperative /." Hong Kong : University of Hong Kong, 2001. http://sunzi.lib.hku.hk/hkuto/record.jsp?B25945622.
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DeKryger, Todd Alan. "Food safety standards as corporate social responsibility a case study of infant food companies /." Diss., online access from Digital Dissertation Consortium, 2008. http://proquest.umi.com/pqdweb?did=1683719661&sid=2&Fmt=2&clientId=3552&RQT=309&VName=PQD.
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Thesis (Ph. D.)--Michigan State University. Resource Development, 2008.Title from PDF t.p. (Proquest, viewed on Aug. 20, 2009) Includes bibliographical references (p. 201-208). Also issued in print.
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Ragasa, Catherine. "Essays on food safety and competitiveness in the Philippine seafood industry." Diss., Connect to online resource - MSU authorized users, 2008.
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Thesis (Ph. D.)--Michigan State University. Dept. of Agricultural, Food, and Resource Economics, 2008.Title from PDF t.p. (viewed on July 23, 2009) Includes bibliographical references. Also issued in print.
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Diabate, Youssouf Nelson Robert G. "Vertical integration in the food manufacturing industry 1967-1992." Auburn, Ala., 2006. http://repo.lib.auburn.edu/Send%206-15-07/DIABATE_YOUSSOUF_4.pdf.
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Dunne, Anthony John. "Organizational learning in a food industry value chain." University of Southern Queensland, Faculty of Education, 2006. http://eprints.usq.edu.au/archive/00003206/.
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[Abstract]: This dissertation documents and evaluates the transformational change process undertaken by a major Australian food manufacturer, Golden Circle Limited. The study focuses on evaluating what impact the change process had on the organization’s capacity to learn and its ability to apply such learning to improve its competitive performance. The primary data used in this evaluation were generated by three sets of semi-structured interviews conducted with respondents drawn from different levels of management within Golden Circle and its key value chain partners over a two year period. From January 2004 to December 2005, the company reported a cost reduction of 21% within the Supply Chain and Operations Area, which had been the focus of the transformational change process. This improvement in performance was based on three success factors: the presence of an effective change champion, the formation of cross-functional project teams that were empowered, responsible and accountable, and the presence of a structured process designed to develop a culture of continuous improvement. Improved relationships with the organization’s supply chain partners directly contributed to the improved operational performance through higher quality inputs, better operational alignment and reduced inventory holdings.The study identified that there were three key factors that were essential for the development of an organizational climate that nurtured learning: leadership that was inclusive, supportive and proactive; a culture of individual responsibility and team accountability; and an organizational structure that promoted open communication and collaboration. Further, this study identified four factors that enabled new knowledge to be applied: the presence of a shared vision, adequate resources (both financial and personnel), a willingness to participate, and the capabilities to participate.A significant component of this research was the construction, testing and refinement of a model of organizational learning in the context of a value chain that would be of value to future research and managerial practice in the area of organizational adaptation.
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Doel, Christine Marie. "Market development, organizational change and the food industry." Thesis, University of Cambridge, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.360019.
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Cuibus, Lucian <1982>. "Applications of infrared thermography in the food industry." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2013. http://amsdottorato.unibo.it/5559/.
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In the last 20-30 years, the implementation of new technologies from the research centres to the food industry process was very fast. The infrared thermography is a tool used in many fields, including agriculture and food science technology, because of it's important qualities like non-destructive method, it is fast, it is accurate, it is repeatable and economical. Almost all the industrial food processors have to use the thermal process to obtain an optimal product respecting the quality and safety standards. The control of temperature of food products during the production, transportation, storage and sales is an essential process in the food industry network. This tool can minimize the human error during the control of heat operation, and reduce the costs with personal.
In this thesis the application of infrared thermography (IRT) was studies for different products that need a thermal process during the food processing. The background of thermography was presented, and also some of its applications in food industry, with the benefits and limits of applicability. The measurement of the temperature of the egg shell during the heat treatment in natural convection and with hot-air treatment was compared with the calculated temperatures obtained by a simplified finite element model made in the past. The complete process shown a good results between calculated and observed temperatures and we can say that this technique can be useful to control the heat treatments for decontamination of egg using the infrared thermography. Other important application of IRT was to determine the evolution of emissivity of potato raw during the freezing process and the control non-destructive control of this process. We can conclude that the IRT can represent a real option for the control of thermal process from the food industry, but more researches on various products are necessary.
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Cross, Darren. "Employee Retention Strategies in the Fast Food Industry." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/3936.
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Voluntary employee turnover in the fast-food industry is 50%. Employee turnover costs fast-food restaurants $10 billion annually. The purpose of this multiple case study was to examine the strategies of 5 fast-food restaurant managers in the Midwestern United States who achieved higher employee retention than did peers in their districts. The conceptual framework was the 8 motivational forces of voluntary employee turnover. Data were collected via semistructured, face-to-face interviews, recruiting materials, retention activities, policy manuals, and overall voluntary termination reports. Data were compiled, disassembled into groups, reassembled into patterns and themes, and interpreted for conclusions, revealing 3 themes that influenced the managers' employee retention: organizational support, communication, and employee training. These findings suggest that proactively developing a culture of support, implementing communication and feedback channels for employees, and maintaining a training and development program can improve employee retention. Findings might contribute to social change by helping managers develop strategies for improving employee retention, and in turn, financial performance. Employees of fast-food restaurants could benefit from improved retention and financial performance, as they could contribute to new employment opportunities and increased career longevity. Society could benefit from expanded aggregate employment and tax revenue.
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Schulz, Lee Leslie. "Essays on demand enhancement by food industry participants." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/13622.
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Doctor of PhilosophyDepartment of Agricultural Economics
Ted Schroeder
This dissertation empirically examines how demand-enhancing activities conducted by food industry participants affect retail beef steak pricing, consumer demand for ground beef, and industry concentration. It follows the journal article style and includes three self-contained chapters. Chapter 1 uses a two step hedonic model with retail scanner data of consumer beef steak purchases to determine if there are incentives to identify certain attributes and to determine what types of attributes entertain price premiums and at what levels these premiums exists. Results indicate that most branded beef steak products garnered premiums along with organic claim, religious processing claim, and premium steak cuts. Factors influencing brand equity are new brands targeting emerging consumer trends, brands with regional prominence, and those positioned as special-labels, program/breed specific, and store brands. Chapter 2 reports tests of aggregation over elementary ground beef products and estimates composite demand elasticities. Results suggest consumers differentiate ground beef according to lean percentage (70-77%, 78-84%, 85-89%, 90-95%, and 96-100%) and brand type (local/regional, national, store, and unbranded). The range in composite elasticity estimates shows the value of analyzing demand elasticity based on differentiation and not simply considering ground beef as being homogeneous. Composite elasticity estimates provide improved understanding of how consumers make decisions concerning ground beef purchases. Chapter 3 examines industry concentration for the U.S. food manufacturing sector. This study is the first to examine whether particular subsectors within the food manufacturing industry, which operate in the presence of industry-funded check-off programs such as marketing orders, are more or less concentrated than industries without such research and marketing programs. Results provide evidence to support the hypothesis that industries with demand-enhancing check-off programs have lower concentration relative to industries without these programs.
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Kahindi, Bright Barestus. "Food Safety Management Practices of Small and Medium Sized Food Industry Enterprizes in Tanzania." TopSCHOLAR®, 2016. http://digitalcommons.wku.edu/theses/1562.
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The study aimed to investigate the food safety practices of HACCP and ISO2200 in food establishments in Tanzania, focused on knowledge (awareness) and management practices of food safety systems. The research randomly surveyed 200 food establishments from three regions in the country; only 113 managers completed the survey. Research conducted face-to-face by questioning knowledge (employees and managers), management practices (ISO 22000, HACCP and prerequisites programs, GMP and SSOP), and demographic information. Employees indicated to have more knowledge on the use of GMP (64.3 %) than HACCP (22.9%) and ISO22000 (15.4%) and training of employees was GMP (73.9 %), ISO22000 (19.2 %) and HACCP (27.1%). This knowledge was also measured by frequency of training results, which indicated inadequacy of twice per year almost 31.4 % for manager, and every 3 months (29.1%) employees.
Management practices of food safety systems indicated HACCP practices were inadequately done by only 26.6 % of food establishments by validating quality assurance and monitoring systems. This also included the management pratices of barriers and benefits of food safety systems (ISO 22000 and HACCP). Barriers indicated poor confidence in suppliers to provide appropriate raw material (25.7 %), lack of government support (17.3 %) and the least 4% volume of paperwork. While, benefits indicated 68.6 % benefits as the highest with the lowest (22.7%) increase in product price. The improperbarrier implemenatation resulted into inadequate control of hazards under the HACCP program, only 40 % of the food establishments asserted all food in storage was protected from contamination.
Prerequisite programs in food establishments were fairly managed, over 80 % had well-designed draining systems within their food establishments.The least (35.5%) had written sanitation standard operation procedure for cleaning and disinfectants.
It is suggested that through job training, class training on food safety, and availability of resources, knowledge as well as management practices could be improved within food establishments. Further studies should focus on customer awareness, food vendors as well as single groups within the food industries.
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Feurstein, Doris. "ORGUMENT : upgrade your organ." Thesis, Umeå universitet, Designhögskolan vid Umeå universitet, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-110691.
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Humans are not ready for what humanity has created By 2020, chronic diseases will account for almost three-quarters of all deaths worldwide. This is a result of malnutrition in today’s food environment. The food industry takes advantage of predisposed human preferences for sugar, salt, and fat. This creates the necessity for individual willpower and habit control and leads to decision fatigue of healthy food choices in our already busy lives. The critical issue is that we as humans are not biologically ready for what is offered to us today. Situated between nutrition science and human psychology, this project aims to critique the food industry and our interactions with food by reflecting on human weaknesses and habits. A combination of human centered design and critical design allows this project to address this issue through communicating the needs of what might have to happen if our behavior and environment do not change. This project is meant to create a critical reflection around our personal relationship to our own body with the hopes that this may lead to an individual awareness of our own food relationship. How might we enable humans to catch up with the food environment today?
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Barzotti, Gloria. "Developing Industry Marketing Plan – the case of Food and Beverage Industry in Datalogic." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2019.
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The objective of this work is to explain the process for developing an Industry Marketing Plan in a B2B company and to describe the analysis and the activities, personally made, to support the Industry Marketing Manager in all project stages of a Marketing Plan.
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Richelle, Anne. "Modelling, optimization and control of yeast fermentation processes in food industry." Doctoral thesis, Universite Libre de Bruxelles, 2014. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/209280.
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A macroscopic model describing the main physiological phenomena observed during the fed-batch baker’s yeast production process and including the influence of nitrogen on the key bio-mechanisms is proposed. First, on the basis of a set of biological reactions, inspired by the model of Sonnleitner and Käppeli, a model in which the nitrogen and glucose consumption are coordinated is proposed. Second, an attempt of estimating storage carbohydrate contents in yeast cells through an extension of this model is presented. The model is identified and validated with experimental data of fed-batch yeast cultures and successfully predicts the dynamics of cell growth, substrate consumption (nitrogen and carbon sources) and metabolite production (ethanol and storage carbohydrates). The developed model was used for the determination of optimal operating conditions, in the sense of a production criterion. To this end, two different approaches were used: a control vector parameterization approach and a semi-analytical formulation of the optimal operating policy. The two approaches were compared with numerical and experimental data. The results of the two approaches lead to the determination of similar optimal operation conditions, which have been implemented for a new experimental phase. Moreover, these optimal conditions are in agreement with the profiles obtained by industrial manufacturers through an empirical optimization of the process.
Doctorat en Sciences de l'ingénieur
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Nguyen, Van Anh Wilson Norbert L. "Effects of food safety regulatory standards on seafood exports to US, EU and Japan." Auburn, Ala., 2009. http://hdl.handle.net/10415/1756.
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Chau, Sau-man, and 周秀雯. "Food [w]ork: multi-scale food waste treatement network." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2013. http://hub.hku.hk/bib/B50702932.
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Pongpattanasili, Chaitamlong. "An appropriate manufacturing strategy model for the Thai food processing industry." Access electronically, 2004. http://www.library.uow.edu.au/adt-NWU/public/adt-NWU20070215.170406/index.html.
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Saroya, Harlin Kaur. "Innovative Non-Thermal Food Processing Technologies Used By The Food Industry In The United States." TopSCHOLAR®, 2017. https://digitalcommons.wku.edu/theses/2028.
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This thesis discussed the non-thermal food processing technologies being used within the United States of America. The technologies discussed in this thesis are High- Pressure Processing (HHP), Pulsed Electric Field, Pulsed Light, Irradiation, Ultra Sound, Oscillating Magnetic Fields, and Cold Atmospheric Plasma. A survey was designed and conducted to study the major reasons behind a preference for a particular technology by the organization, and the limitations for not implementing specific technologies. The survey participants were management level, food scientists and, food technologists employed by food processing companies. The questionnaire consisted of ten questions related to demographics, current technology, barriers from other technologies, and research and development of new technologies.
There were a total 223 respondents from various regions of the United States. The respondents had a wide array of industry experience. Of the respondents, 91% of the respondents had either a Bachelor’s Degree, Master’s Degree or Ph D. Thirty-six percent of the participants chose high pressure processing and 20 % chose pulsed electric as the most commonly used non-thermal food processing technologies. Rapidly increasing technologies included cold atmospheric plasma and oscillating magnetic fields. Seventyone percent mentioned the main driver for them to choose non-thermal food processing was better nutrient and sensory properties. As per the results, 41% of respondents believed the major limitations in implementing non-thermal food processing technologies was high investment. The results indicated the main drivers for innovation were equipment manufacturers and research. These researches were either academic or government funded.
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Sweet, Cecily Sidney. "The Nature of Food Politics: Consumer vs. Industry Control." Thesis, The University of Arizona, 2011. http://hdl.handle.net/10150/144991.
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Beylot, Marie-Helene Dominique. "Polysaccharides modifying enzymes for use in the food industry." Thesis, University of Newcastle Upon Tyne, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.341784.
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Moody, A. P. "A peroxide sensor for the food and beverages industry." Thesis, Cranfield University, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.269479.
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Miri, Leila. "Business plan for the frozen food industry in Morocco." Thesis, Massachusetts Institute of Technology, 2011. http://hdl.handle.net/1721.1/65810.
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Thesis (S.M.)--Massachusetts Institute of Technology, Sloan School of Management, 2011.Cataloged from PDF version of thesis.
Includes bibliographical references.
In this thesis, I develop a business plan for a frozen food company (Chiwate) that will operate in Morocco. Until very recently, the frozen food product-line in Morocco was very restricted. However, recent demographic and legal changes are very likely to result in huge changes in the industry in the upcoming years. Chiwate's objective is to benefit from this change and to establish a strong brand in the sector, and in particular in the niche of traditional Moroccan frozen food. The business plan is structured in five main sections. In the first part, I detail the market opportunity for the company through an analysis of the recent changes and the market growth, the needs of the target customers, as well as the competitors' positioning. I then focus on the operational issues, which are product development and manufacturing. I also develop the marketing and sales strategy of Chiwate, including the sales tactics, the choice of the distribution channels the hiring plan for the first few years. The last section of the business plan presents the financial projections along with the assumptions on which the forecasts are based.
by Leila Miri.
S.M.
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Morelli, Valentina <1987>. "Pressure Driven Membrane Technology for Food and Biotechnology Industry." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2016. http://amsdottorato.unibo.it/7577/.
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The increase in energy costs and the demands for products with greater nutritional value and of processing procedures less toxic to the environment are attractive factors for transferring membrane processing to food industry and biotechnology applications.
Sugar production is one of the most energy-intensive applications in the food industry, therefore membrane separation processes find many applications, nevertheless some limitation exist for application of membrane processes in the sugar industry.
This study focused on Food applications of membrane processes. A critical summary of a wide experimental investigation is reported. In this work, separation performances of commercial polyamide NF membranes are investigated in a wide range of compositions in the feed side at temperatures from 30 to 50°C; aqueous solutions containing monosaccharides, disaccharides, and mixtures of them are studied, and the role of the electrolytes on their rejection is investigated.
All the results obtained, have been organized in three main sections: (i) Hydraulic permeability, (ii) experimental investigation as it is, and (iii) Intrinsic membrane performances. Differently from literature, where typically aqueous solutions containing monosaccharides and oligosaccharides are used at low concentrations, at room temperature and only experimental data as it is are reported, a key point of this study is the critical evaluation based on intrinsic membrane performances.
The data processing discussed allows to introduce a revised Donnan Steric Pore & Dielectric Exclusion model.
The revised model provides useful elements to understand which kind of interactions (complex formation or dehydration) can affect sugars rejections in presence of strong electrolytes, however dehydration effects caused by temperature and electrolyte are the most evident.
The revised model is able to predict with good confidence both the temperature effect on membrane performances and rejections in multicomponent mixtures, ranging from laboratory to process/industrial scale.
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Hampton, Barrett Alexander. "An Evaluation of Induction Heating in Healthcare Food Industry." TopSCHOLAR®, 2018. https://digitalcommons.wku.edu/theses/2078.
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This thesis addresses the problem healthcare facilities are having in maintaining proper food temperatures while transporting meals to patients after food has left the kitchen area. Induction heat has been a known method for generating heat for many years. The commercial food industry currently uses this technology, which is beginning to appear in the residential sector as well because of developments made by manufacturers. This study focuses on the top commercial brand models of induction heaters and the supporting materials currently used to create heat sources to maintain food temperatures in hospitals and long term care facilities.
The research in this thesis includes data recorded from 6,000 total induction cycles from the 3 leading induction heating models. The focus of the research was to gather data concerning the models’ reliability to consistently create the intended inducement of radio frequency waves as well as deliver consistent temperature reactions from the recorded induction cycles. There were 18,000 temperature data points recorded during different time intervals for each of the induction cycles for the entire study. The results indicate the current technology not only is reliable in creating inductions fields but also in delivering consistent temperatures in the supporting materials being heated.
Induction has been used historically as a fast heating process to treat large metal products and requires no direct contact to create or transfer heat to a surface (Rudnev et al., 2003). The speed and consistent application of heat transfer that has been derived by modern manufacturing induction practices makes it a logical use of existing technology to be applied in maintaining temperatures of food in the healthcare market. However, the focus for commercial equipment manufacturers has been to market products that can consistently maintain desired food temperatures, particularly in the healthcare industry. Traditionally, heating foods was accomplished by physically applying heat to areas where food is stored, in order to reach a certain temperature, and then working to deliver that food to the patient in a timely manner or before it cooled to temperatures that would be deemed too cold for consumption. If the food was too cold, before it was served to the patient, then it was typically micro waved in order to reheat the food. However, reheating food in the microwave is not only detrimental, but it also degrades food quality, texture, and visual presentation (Harvard Health, 2015). As a result, the effort demanded to deliver all foods to all patients, while the food is still at an ideal temperature, has resulted in an increased cost of labor. This is because healthcare facilities have had to hire additional workers to meet the demands placed on the nutrition department related to safe temperatures and speed of food delivery (Aladdin, 2013).
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Bebe, Imelda A. "Employee Turnover Intention in the U.S. Fast Food Industry." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/2065.
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Employee turnover in the U.S. fast food industry has been high, averaging rate 150% per annum. The purpose of the correlational design study was to examine the relationships between job satisfaction factors, job dissatisfaction factors, and employee turnover intentions among fast food employees to determine whether a statistically significant relationship exists between these variables. The population for the study consisted of 144 fast food restaurant employees working in the East Coast in the United States. The theoretical framework was Herzberg's 2-factor motivation-hygiene needs theory, which describes job satisfaction factors and job dissatisfaction factors. Internet survey data of 144 participants were analyzed using Pearson-product correlation coefficients and multiple linear regressions analysis. The study findings revealed statistically significant relationships between job satisfaction factors and employee turnover intentions (p < .01), and job dissatisfaction factors and employee turnover intentions (p < .01). Among the job satisfaction factors, responsibility had a stronger relationship with employee turnover intentions (-.52) compared with other factors. Under job dissatisfaction factors, company policy had a stronger relationship with employee turnover intentions (-.52) compared with other factors. In addition, criterion variance of employee turnover intentions associated with combined job satisfaction factors was stronger (35%) than were the combined job dissatisfaction factors (31%). The study findings are designed to inform fast food restaurant managers in taking actions to reduce employee turnover, resulting in improved business financial sustainability and long-term growth.
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Reyes, Torres Maria Del C. "Water Management Efficiency in the Food and Beverage Industry." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/2298.
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Water is critical for food production, food security, and health. Water quality management influences freshwater sustainability, land, and energy administration. Global agriculture accounts for more than 70% of all water consumption; the fertilizer, manure, and pesticide overspills are chief sources of water pollution worldwide. On a global scale, food-related waste directly impacts local food production and water resource management. The purpose of this multiple-case study on the food and beverage (FB) industry in the State of Georgia was to identify successful strategies for improving water management efficiency. The concepts of systems thinking, adaptive resource management, and integrated water resource management provided the conceptual framework for the study. Data were collected via personal interviews with 2 global supply chain leaders in the FB industry and 1 water expert in the public water utility system in Georgia. The findings showed 10 themes: sustainability; mission-driven culture; ethical responsibility; water quality and governance; food safety and sanitation; water conservation and climatic trends; waste management; nutrition and the freeze drying method; knowledge sharing and collaboration; and water detention and retention systems. The study results are intended to contribute to social change by providing information to global supply chain leaders, policy makers, entrepreneurs, and sustainability leaders to implement sustainability beyond the environmental value; these findings will also help achieve a positive posture on resource overconsumption and waste management for efficient and complex decision making within a worldwide spectrum.
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Mehdizadeh, Ali. "Food industry supply chain planning with product quality indicators." Thesis, Imperial College London, 2014. http://hdl.handle.net/10044/1/25335.
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Quantitative supply chain modelling has contributed substantially to a number of fields, such as the automotive industry, logistics and computer hardware. The inherent methods and optimisation techniques could also be explored in relation to the food industry in order to offer potential benefits. One of the major issues of the food industry is to overcome supply seasonality and on-shelf demand. On the shelf demand is the consumer's in store demand which could also be seasonal. Objective of this work is to add flexibility to seasonal products (i.e. soup) in order to meet the on-shelf demand. In order to achieve this, a preparation process is introduced and integrated into the manufacturing system. This process increases the shelf-life of raw materials before starting the production process. This process, however, affects the quality of fresh raw materials and requires energy. Therefore, a supply chain model is developed, which is based on the link between the quality of the raw material and the processing conditions, which have an effect on the process' energy consumption and on the overall product quality. It is challenging to quantify the quality by looking at the processing conditions (degrees of freedom) and by linking it with energy in order to control and optimise the quality and energy consumption for each product. The degrees of freedom are defined differently for each process and state. Therefore, the developed model could be applied to all states and processes in order to generate an optimum solution. Moreover, based on the developed model, we have determined key factors in the whole chain, which are most likely to affect the product quality and consequently overall demand. There are two main quality indicator classes to be optimised, which are both considered in the model: static and time dependent indicators. Also, this work considers three different preparation processes - the air-dry, freeze-dry and freezing process - in order to increase the shelf-life of fresh raw materials and to add flexibility to them. A model based on the interrelationship between the quality and the processing conditions has been developed. This new methodology simplifies and enables the model to find the optimum processing conditions in order to obtain optimum quality across all quality indicators, whilst ensuring minimum energy consumption. This model is later integrated into the supply chain system, where it generates optimum solutions, which are then fed into the supply chain model. The supply chain model optimises the quality in terms of customer satisfaction, energy consumption and wastage of the system linked to environmental issues, and cost, so that the final products are more economical. In this system, both the manufacturing and inventory systems are optimised. This model is later implemented with a real world industrial case study (provided by the industrial collaborator). Two case studies are considered (soya milk and soup) and interestingly enough only one of them (soup) corresponds with this model. The advantage of this model is that it compares the two systems and then establishes which system generates an optimum end product.
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Moura, Maria Beatriz Lopes de. "Equity Research in Food & Retail Industry - TESCO PLC." Master's thesis, Instituto Superior de Economia e Gestão, 2021. http://hdl.handle.net/10400.5/23303.
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Mestrado Bolonha em FinançasThis Equity Research in the Food and Retail Industry follows the research report format recommended by the CFA Institute. The company under analysis is Tesco PLC and the main goal is to provide an estimation of the company’s PT for the end of 2021, considering the close share price on 30th June 2021. Events that may have happened after this date were not considered for the valuation. Tesco PLC is the largest food retailer in the UK and one of the most valuable grocery companies worldwide. The company is listed at the London Stock Exchange, and it is part of the FTSE 100 index. Nowadays Tesco has its stores spread across the UK, Republic of Ireland and in Central Europe, offering a wide range of products. This project provides an overview of the company including its history, business model, strategy, key performance indicators and the company’s corporate governance. Additionally, because Tesco was the first UK retailer to issue an 8.5-year Sustainability Linked Bonds (SLB) of £750m, it was considered important to create an ESG topic as it is incorporated in the company’s strategy. Indicators like GDP growth, unemployment rate, inflation, population growth and levels of disposable income were analyzed on the Economic Outlook topic. The highlight of these macroeconomic indicators was because they directly influence the performance of the food retail industry, both supply and demand, each one in their own way. Moreover, the analysis provides information about Competitive Positioning including SWOT and PESTEL, as well as the identification of Tesco peers’ companies using the SARD approach. After understanding the company’s business and projecting all FS, the valuation was conducted applying two approaches: the Absolute Valuation Approach using DCF, APV and DDM method; and Relative Valuation Approach through multiples of the peer group. To evaluate the risks of the company and support the final recommendation, a risk matrix was firstly performed, followed by a sensitivity analysis of the critical variables (kd, rf, MRP and growth) through Monte Carlo Simulation. Based on PT of 282.86 GBX/share, 2021YE, using the DCF method, an upside potential of 26.87% was reached, against the closing price of 222.95 GBX/share. A medium risk was considered based on: Brexit, a slowdown of the overall macroeconomic indicators and the highly competitive pressure and mature market.
Esta avaliação de empresa sobre a Indústria de retalho alimentar segue o formato recomendado pelo CFA Instititute. A empresa em análise é a Tesco PLC e o principal objetivo é fornecer uma estimativa do preço alvo (PT) da empresa para o final de 2021, considerando a cotação de fecho de 30 de junho de 2021. Quaisquer eventos que possam ocorrer após essa data não foram considerados na avaliação. Tesco PLC é o maior retalhista alimentar do Reino Unido e uma das mais valiosas empresas neste segmento no mundo. A empresa está cotada na Bolsa de Valores de Londres e faz parte do índice FTSE 100. Hoje em dia a Tesco tem as suas lojas espalhadas pelo Reino Unido, Irlanda e Europa Central, oferecendo uma vasta gama de produtos. Este projeto fornece uma visão geral da empresa incluindo a sua história, modelo de negócio e estratégia, indicadores-chave de desempenho e modelo corporativo. Além disso, como a Tesco foi pioneira na indústria do retalho alimentar, no RU, a emitir títulos vinculados à sustentabilidade, de 8.5 anos de £750 milhões, foi considerado importante criar um tópico de ESG, uma vez que está incorporado na estratégia da empresa. Indicadores como o crescimento do PIB, inflação, taxa de desemprego, crescimento populacional e níveis de rendimento disponíveis foram analisados no tópico “Economic Outlook”. O destaque destes indicadores macroeconómicos deve-se ao facto de estes influenciarem diretamente o desempenho da indústria, tanto a nível da oferta como da procura. Além disso, a análise fornece informações sobre o posicionamento competitivo da empresa, incluindo as análises SWOT e PESTEL, bem como a identificação de empresas semelhantes à Tesco, através da abordagem SARD. Depois de compreender melhor o negócio da empresa e projetar todas as Demonstrações Financeiras, a avaliação foi conduzida aplicando duas abordagens: Avaliação Absoluta usando os métodos dos Fluxos de Caixa atualizados (DCF), Valor Atual Ajustado (APV) e o modelo de atualização dos dividendos (DDM); e uma Avaliação Relativa por meio de múltiplos do grupo de empresas mencionado anteriormente. Para avaliar os riscos da empresa e dar suporte a recomendação final, foi realizada uma matriz de risco, seguida de uma análise de sensibilidade às variáveis consideradas mais críticas (custo da dívida, taxa livre de risco, risco de mercado e taxa de crescimento futura) através da Simulação de Monte Carlo. Com base no PT de 282.86 GBX/ação obtido através do método DCF, foi alcançada uma potencial valorização de 26.87% comparativamente com o preço de fecho de 222.95 GBX/ação. Foi considerado um investimento de risco médio tendo em conta os seguintes fatores: Brexit, desaceleração dos fatores macroeconómicos e alta pressão competitiva num mercado maduro.
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Holleran, Erin. "ISO 9000, transaction costs and food safety in the UK food sector /." free to MU campus, to others for purchase, 1997. http://wwwlib.umi.com/cr/mo/fullcit?p9841151.
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Dallinger, Ioana. "Chefs' perceptions of convenience food products in university food service operations." Thesis, Virginia Tech, 2013. http://hdl.handle.net/10919/78077.
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The decision regarding when and to what extent to use convenience food products is a perennial issue in the hospitality industry. Despite the pertinence of this issue in the industry, it has never been explicitly examined in the hospitality literature. Potential advantages of adopting convenience food products in food-service operations include: savings in time and costs, better portion and cost control, ease of training and evaluation, superior customer relationships through product consistency, increased safety, ease of storage, and added eye appeal. On the other hand, noticeable disadvantages may include: staff motivation problems, facilitated labor mobility, increased emotional labor for supervisor, health and nutrition down-sides, and more waste. Therefore, to further explore this issue, a paper and pencil survey was administered to culinary managers in a large university dining setting. Respondents included 132 chefs representing ten dining facilities. The results indicate that even though the time and labor cost savings brought about by the use of convenience food products are perceived as advantageous, the implied consistency of the final product and superior portion control are not as important. Furthermore, customer relationships, catering to special groups, and final products' eye appeal appear to be better facilitated by non-convenience foods. Even though it is easier to train chefs/ cooks/ employees to use convenience food products rather than non-convenience ones and these employees appear to be under less psychological pressure in their jobs, they will conversely be less motivated and worse paid. The theoretical and practical implications of these findings are discussed herein.Master of Science
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Ng, Chiu-ue, and 吳昭榆. "Food waste management in Hong Kong." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2013. http://hdl.handle.net/10722/194571.
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In Hong Kong, around 3,600 tonnes of food waste is produced every day. Although different pilot schemes and programmes had been operated by government and organizations, most of them were more like demonstrations on different methods in treating food waste. Up to this stage, no concrete facilities and long-term schemes have been carried out by the government to tackle the food waste generated. In this study, different approaches to treat food waste have been explored and relevant practices in Hong Kong have been investigated. In order to obtain the first hand information from the local situation, 250, 11 and four sets of questionnaires were distributed to the general public, catering sectors and green groups and other NGOs respectively. The relationship between the knowledge and attitude of food waste management and demographics characteristics of the participants were studied. Apart from questionnaires, four interviews with green groups and NGO were conducted. The results showed that all three sectors support implementation of food waste management, and were not satisfied with the current status of food waste management in Hong Kong. Both the general public and the catering sector found “converting food waste to renewable energy” the most suitable practice for food waste management in Hong Kong, while “food waste charging scheme” gain most of the support from the green groups and NGOs. Recommendations were made according to the results of the questionnaires, interviews and literature reviews on successful overseas case studies.published_or_final_version
Environmental Management
Master
Master of Science in Environmental Management
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Pouliot, Sébastien. "Traceability and food safety liability, reputation, and willingness to pay /." online access from Digital Dissertation Consortium, 2008. http://libweb.cityu.edu.hk/cgi-bin/er/db/ddcdiss.pl?3350778.
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徐敏容 and Man-yung Chui. "Functional qualities of rice for high temperature food processing." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2002. http://hub.hku.hk/bib/B31225913.
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Chui, Man-yung. "Functional qualities of rice for high temperature food processing /." Hong Kong : University of Hong Kong, 2002. http://sunzi.lib.hku.hk/hkuto/record.jsp?B25155106.
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Fletcher, Lynne H. "Food safety in the Alberta food industry industry assessments /." Master's thesis, 2010. http://hdl.handle.net/10048/892.
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Thesis (M. Sc.)--University of Alberta, 2010.Title from pdf file main screen (viewed on June 11, 2010). A thesis submitted to the Faculty of Graduate Studies and Research in partial fulfillment of the requirements for the degree of Master's of Science in Agriculture and Resource Economics, [Department of] Rural Economy, University of Alberta. Includes bibliographical references.