Relevant bibliographies by topics / True Food Kitchen (Restaurant)

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Academic literature on the topic 'True Food Kitchen (Restaurant)'

Author: Grafiati
Published: 4 June 2021
Last updated: 28 July 2025

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Journal articles on the topic "True Food Kitchen (Restaurant)"

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Hussain, Maria. "Fast Food Nation." American Journal of Islam and Society 19, no. 2 (2002): 134–38. http://dx.doi.org/10.35632/ajis.v19i2.1952.

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Combining in-depth historical and socio-political analyses of the American food industry with an easy-flowing language style, Fast Food Nation is nearly impossible to put down. Mind-boggling in scope, yet as intimate as one's own kitchen, this book allows the reader to grasp the true horror of the global food situation. Schlosser provokes both laughter and tears, ultimately inspiring the reader to engage in the "higher jihad" of controlling one's appetite with the understanding of how personal consumer choices have political consequences.
 Section One, "The American Way," takes us through
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Panneerselvam, Karthick. "Food Board: A Restaurant Management System." International Journal for Research in Applied Science and Engineering Technology 10, no. 5 (2022): 1718–22. http://dx.doi.org/10.22214/ijraset.2022.42637.

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Abstract: The Restaurant Management System provides necessary services for the typical fast food restaurant to manage all the day-to-day activities. The restaurant management system is there to help communication between all teams within a restaurant by minimizing the probability of human error and getting more efficient and effective information. This system has a built-in POS system with order management solutions and kitchen management to handle all the food production efficiently to get the orders to the customer Keywords: Restaurant Management, Menu, Pos, Billing, Kitchen
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BEZRUCHENKO, Yurii, and Galina SCHUKA. "FOOD SAFETY IN THE RESTAURANT INDUSTRY." "EСONOMY. FINANСES. MANAGEMENT: Topical issues of science and practical activity", no. 2(68) (August 23, 2024): 112–22. http://dx.doi.org/10.37128/2411-4413-2024-2-7.

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The article examines the problems of food safety and hygiene in the restaurant business based on the observations of the work processes of chefs on the example of individual enterprises of the Lviv restaurant industry and analysis of their answers to the survey. The study identified significant gaps in the adherence to sanitary standards, particularly regarding handwashing practices among restaurant employees. It was found that only 1 in 3 kitchen workers follows the recommended handwashing guidelines at the appropriate times. Additionally, in food establishments with multiple handwashing stat
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Cui, Bin, Shao Ying Li, Linda Dong-Ling Wang, Xiang Chen, Jun Ke, and Yi Tian. "Hand Hygiene Knowledge and Self-Reported Hand Washing Behaviors among Restaurant Kitchen Chefs in Jiangsu Province, China." International Journal of Environmental Research and Public Health 18, no. 4 (2021): 2149. http://dx.doi.org/10.3390/ijerph18042149.

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Inadequate hand washing among chefs is a major contributor to outbreaks of foodborne illnesses originating in restaurants. Although many studies have evaluated hand hygiene knowledge (HHK) and self-reported hand washing behaviors (HWBs) in restaurant workers in different countries, little is known about HHK and HWBs in restaurant kitchen chefs, particularly in China. In this study, we interviewed 453 restaurant kitchen chefs in Jiangsu Province in China regarding their HHK and HWBs and used Chi-square tests (Fisher exact tests), pairwise comparisons, and linear regression models to analyze the
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C, Sathish, Shanmuga Karpagam, Sankar K, Naveen B, and Gopiannan G. "Smart Table Food Ordering in Restaurant." International Research Journal of Computer Science 10, no. 05 (2023): 172–77. http://dx.doi.org/10.26562/irjcs.2023.v1005.12.

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This project report presents the development of a smart table food ordering system for restaurants. The system aims to enhance the customer experience by providing an intuitive interface for customers to view the menu, place orders, and make payments directly from their table using a touch screen interface. One potential solution is to incorporate technology to enhance customer service and streamline operations. One such innovation is the use of tables fixed with one LED display to enable customers to order directly from their tables. By incorporating this technology, restaurants can reduce th
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Basak, Anirban, Sagnik Dutta, Priyanka Ghosh, Pritam Das, Angshuman Rakshit, and Dr Sudipta Basu Pal. "Online Food Delivery App: MEALO." International Journal of Engineering Research and Applications 14, no. 7 (2024): 70–73. http://dx.doi.org/10.9790/9622-14077073.

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MEALO is a website designed primarily for use in the food delivery sector. It aims to unite all the Cloud Kitchens / Home kitchens of the area and provide a platform to increase their scope of business. Only for customer orders or delivery, Cloud Kitchen is a business establishment equipped with a food processing area. Known under various names, including shared kitchen, virtual kitchen, ghost kitchen, and satellite kitchen. A cloud kitchen simply produces food in a commercial kitchen for takeaway or delivery; dine-in customers do not exist there. The system also allows for quick and easy mana
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Nono, Maria Yustina Fengi, Mustakim Sahdan, and Soni Doke. "Description of Hygiene and Sanitation of Restaurants in Bajawa District, East Nusa Tenggara." Lontar : Journal of Community Health 3, no. 2 (2021): 72–80. http://dx.doi.org/10.35508/ljch.v3i2.2901.

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A restaurant is a place that provides food and drinks to the public. Therefore, the hygiene and sanitation of the restaurant are vital to ensure the health of that foods and drinks. This study aims to describe the hygiene and sanitation of restaurant according to variables of location and building, sanitation facilities, kitchen, dining room, and food’s storage, food ingredients and fast food, food processing, food ingredients, and fast-food storages, serving of food and equipment used. This study used descriptive with an observational method to all restaurants in Bajawa District from January
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Fajriah, Elsa, Drajat Martianto, and Purnawati Hustina Rachman. "Restaurant food waste management strategy in Asia using the Restaurant Food Waste Map (RFWM) approach." BIO Web of Conferences 153 (2025): 04006. https://doi.org/10.1051/bioconf/202515304006.

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Background: Food waste is a global issue due to its serious environmental, economic, and social impacts. Objective: This research aimed to collect information regarding restaurant food waste management using the Restaurant Food Waste Map (RFWM) approach. Method: This research is a narrative review. Results: The main contributors to food waste at each phase are managers, chefs, kitchen staff, waiters, and customers. Most types of food waste produced are avoidable. Factors that influence food waste include management of food supplies, serving styles, and customer behaviors. Conclusion: Managemen
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Baker, Michael, Ann Cattet, and Michael Riley. "Practical food and beverage training in the UK." International Journal of Contemporary Hospitality Management 7, no. 5 (1995): 21–24. http://dx.doi.org/10.1108/09596119510090681.

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Describes a research study into the use of practical food and beverage facilities – the teaching restaurant and production kitchen – in undergraduate degree courses in hospitality management. Discusses the priority placed on the possession and use of these facilities and their relevance.
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Arora, Aman. "Table Reservation and Meal Ordering System Using QR Code." International Journal for Research in Applied Science and Engineering Technology 9, no. VII (2021): 1387–90. http://dx.doi.org/10.22214/ijraset.2021.36492.

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At present, people have been waiting anxiously for the system that will satisfy their needs more clearly. The majority of the companies in the restaurant sector is looking for some software that improves the quality of delivery and increasing revenue. In a typical system, the waiter records the customer's order, and then put the order in to the kitchen, and then billing is done, which spends a lot of time and might lead to errors. The goal of this project is to automate the process of ordering food from the table in a restaurant and reserving a table, as well as to improve the quality of their
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Books on the topic "True Food Kitchen (Restaurant)"

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Omer, Mitch. Damn good food: 157 recipes from Hell's Kitchen. Borealis Books, 2009.

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Omer, Mitch. Damn good food: 157 recipes from Hell's Kitchen. Borealis Books, 2009.

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Omer, Mitch. Damn good food: 157 recipes from Hell's Kitchen. Borealis Books, 2009.

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Omer, Mitch. Damn good food: 157 recipes from Hell's Kitchen. Borealis Books, 2009.

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Systems, DayMark Safety, ed. True kitchen confessions: Infusing DayMark's passion for making the world a safer place to eat, work, & live. Atlantic Pub., 2008.

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Jurgensen, Dalia. Spiced: A pastry chef's true stories of trials by fire, after-hours exploits, and what really goes on in the kitchen. G.P. Putnam's Sons, 2009.

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Machlin, Sherri, ed. American Food by the Decades. ABC-CLIO, LLC, 2011. http://dx.doi.org/10.5040/9798400610714.

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A fascinating survey of American food trends that highlights the key inventions, brands, restaurant chains, and individuals that shaped the American diet and palate in the 20th century. In the United States today, how and what we eatwith all of its myriad ethnic varieties and endless choicesis firmly entrenched in every part of our culture. The American diet underwent constant evolution throughout the 20th century, starting from the meat-and-potatoes fare of the early-20th century and maturing into a culture that embraced the cuisines of immigrant populations, fast-food chains, health fads, an
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White, Trevor. Kitchen Con: Writing on the Restaurant Racket. Wiley & Sons, Incorporated, John, 2008.

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White, Trevor. Kitchen Con: Writing on the Restaurant Racket. Skyhorse Publishing Company, Incorporated, 2012.

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White, Trevor. Kitchen Con: Writing On The Restaurant Racket. Mainstream Publishing, 2006.

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Book chapters on the topic "True Food Kitchen (Restaurant)"

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Shiva, Roshan Kumar, and Geetha Manoharan. "Ghost Kitchen Evolution." In Advances in Computational Intelligence and Robotics. IGI Global, 2025. https://doi.org/10.4018/979-8-3373-0432-8.ch019.

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Technological advances and client demand may change food service ghost kitchens. Value, scalability, and technology integration challenge delivery-only restaurant operating standards. Their operational benefits are well-documented, but their commercial, sustainability, and consumer implications are unknown. In this chapter, ghost kitchens' history, working systems, and economic, environmental, and social elements are studied to fill the gap. Case studies and industry data analysis are used to explore ghost kitchen advancements, including AI-driven analytics, multi-brand approaches, and eco-fri
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Pandey, Mr Himanshu, Prof (Dr ). Vikas Singh, and Prof (Dr ). Rajiv Mishra. "A CASE STUDY ON THE IMPACT OF AUTOMATION AND USE OF ARTIFICIAL INTELLIGENCE ON THE EMPLOYABILITY IN FOOD PRODUCTION DEPARTMENT IN HOTELS OF DELHI-NCR." In The Challenges and Issues of Sustainability in the Hospitality and Tourism Industry. Iterative International Publishers, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/nbennurch172.

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This research paper was based to analyze the latest trend of automation and AI in the kitchen department, another objective of my study is to identify the major impact of Artificial Intelligence and automation in the kitchen department and in the other objective which is to analyze the effect of automation on the employability in the food production department. A questionnaire was prepared and got responses from the kitchen staff of various, Delhi-NCR hotels. In I got to know about how Artificial Intelligence reduces the work pressure of an employee, and then I got to know if the kitchen depar
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Kelly, Alan. "The Kitchen and the Lab." In Molecules, Microbes, and Meals. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780190687694.003.0020.

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To this point, my focus has been largely on the transformations and processes that convert raw materials and ingredients into packaged final food products, while considering the relationships between such a scale and what happens in the kitchen. I believe that food science is food science whether it happens on a 10-tonne scale in a factory or in a kitchen at home or in a restaurant. It is just a matter of scale. But is this really a defensible proposition? As pointed out several times already, all food products consist of a set of raw materials and ingredients, which we submit to a process or
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Singh, Vipin, and K. Karthik. "Optimizing Food Quality and Customer Service in Restaurants Through AI-Powered Monitoring Systems." In Advances in Business Strategy and Competitive Advantage. IGI Global, 2024. https://doi.org/10.4018/979-8-3693-7683-6.ch003.

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The restaurant world is fast and competitive with advancement in technology. Success in the business world heavily relies on customer happiness. Providing exceptional dining experiences to customers is no longer considered a luxury, but rather a necessity. Fortunately, the advent of AI has brought a wave of transformation in the restaurant industry. AI technology, restaurants can provide unmatched customer satisfaction. From personalized dining experiences to streamlining operations, AI is revolutionizing the industry by introducing innovative solutions in the competitive restaurant industry b
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McFarland, David. "Beyond Automata." In Guilty Robots, Happy Dogs. Oxford University PressOxford, 2008. http://dx.doi.org/10.1093/oso/9780199219292.003.0004.

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Abstract The previous chapter ended with a realist supposition. The supposition is this. My dog Border comes into the kitchen because she is hungry and believes that there will be food available. What would be necessary for this supposition to be true? For most philosophers, it would be necessary for Border to have a desire for food, to believe that food is available in the kitchen, and to be able to connect these two mental states to form the intention to go into the kitchen. (e.g. I am hungry, I believe that there will be food in the kitchen, therefore I should go to the kitchen). Traditiona
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Emard, Kelsey, and Veronica Gordon. "My Planting Is to Farm Community." In Beyond the Kitchen Table. University of North Carolina PressChapel Hill, NC, 2023. https://doi.org/10.5149/northcarolina/9781469675954.003.0009.

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Abstract This chapter examines how Afro-Costa Rican women have used their gendered positions and their knowledge of local food preparation to navigate dramatic shifts from land-based to tourism-based livelihoods and from political-economic isolation to global integration over the past three decades on Costa Rica’s Caribbean Talamanca coastline. In this chapter, the authors explore the meaning and power of Afro-Costa Rican women’s creative food practices over the past 30 years. One author, Veronica Gordan tells her own story as she struggles through the cacao fungus, a failed government yam pro
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Attig, Thomas. "Soul Food and Soul Music." In Rheumatoid Arthritis: Plan to Win. Oxford University PressNew York, NY, 2002. http://dx.doi.org/10.1093/oso/9780195130560.003.0040.

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Abstract Dad was a cook in Wally’s Cefe, a small-town restaurant he owned with his brother. He made great soups that we all enjoyed but that he never ate because he refused to eat vegetables. My brother and I were allowed to make our own milkshakes when we ate or sometimes worked at the restaurant. And Dad often cooked at home. Meat and potatoes were the rule when he did, and the steaks were often chickenjried. He loved fruit pie, especially apple. I think of him whenever I enjoy any of these foods, including an occasional steak without the added chicken-fry. I remember how hard he worked to p
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Black, Rachel E. "Des Femmes Avec Du Caractère." In Cheffes de Cuisine. University of Illinois Press, 2021. http://dx.doi.org/10.5622/illinois/9780252044007.003.0003.

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This chapter looks at the gendered division of labor in the bouchon, a typical Lyonnais restaurant, while investigating how women’s cooking lends legitimacy and authenticity to these historic establishments. Bouchon food is considered cuisine des mères, deeply tied to women’s domestic culinary traditions. In the context of the bouchon kitchen, women find ways to create value around their labor. In this chapter, the connections between productive and reproductive labor are brought to light in order to challenge stereotypes about who cooks in a restaurant. The presence of tourists allows women t
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Keskin, Seda Nur. "Digital Transformation in Gastronomy Applications Used in the Restaurant Industry." In Advances in Computational Intelligence and Robotics. IGI Global, 2025. https://doi.org/10.4018/979-8-3693-8769-6.ch005.

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Globalization and technological advancements have brought about a profound transformation in the field of gastronomy, driving traditional food production methods and practices in the food and beverage sector towards a process of digitalization. Digital gastronomy, as a reflection of this transformation, refers to the integration of technologies into areas such as food preparation, presentation, customer experience, and restaurant management, alongside the application of innovative approaches.One of the fundamental components of digital gastronomy is smart kitchen technologies. These technologi
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Stephanie Gomes De Freitas, Rayane, and Elke Stedefeldt. "How to Build Food Safety Resilience in Commercial Restaurants?" In Food Systems Resilience [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.101481.

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In this chapter, food safety is portrayed as an intrinsic component of food security and food systems. The objective is to discuss the ‘commercial restaurant’ system and the ‘kitchen worker’ subsystem from the perspective of building resilience in food safety. Relationship maps built for the system and subsystem guide the presentation and discussion of structural, organisational, social and symbolic aspects and elements. Resilience investigation is based on the references of the International Risk Governance Centre Resource Guide on Resilience and current and emerging topics related to food sa
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Conference papers on the topic "True Food Kitchen (Restaurant)"

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Flintham, Martin, Richard Hyde, Paul Tennent, Jan-Hinrik Meyer-Sahling, and Stuart Moran. "Now Wash Your Hands: Understanding Food Legislation Compliance in a Virtual Reality Restaurant Kitchen." In CHI PLAY '20: The Annual Symposium on Computer-Human Interaction in Play. ACM, 2020. http://dx.doi.org/10.1145/3410404.3414237.

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