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

Author: Grafiati

Published: 4 June 2021

Last updated: 28 July 2025

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1

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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2

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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Demetry, Daphne, and Gillian Gualtieri. "Happy Cooks Make Good Food: Management Lessons from the kitchen." Management and Business Review 4, no. 1 (2024): 36–39. http://dx.doi.org/10.1177/2694105820240401005.

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Singh, Riteshkumar, Rupal Sonje, Soham Salkar, and Ashish Jadhav. "Smart QR-based Restaurant Dine-in System with Sales Analysis." ITM Web of Conferences 44 (2022): 03014. http://dx.doi.org/10.1051/itmconf/20224403014.

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The modern-day customer has new priorities when it comes to dine-out and the top of them is safety. Most of the restaurant’s meal orders rely on the interaction with waiters to place orders into the kitchen. Due to the pandemic situation, there happens to be discomfort interacting with waiters and other staff members of the restaurant. To solve such problems this system is developed. This system covers the whole order process of a restaurant including the interaction between the customer, the waiter, the kitchen, and the cashier through a web application. Additionally, restaurant owners will b

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BROWN, LAURA GREEN, DANNY RIPLEY, HENRY BLADE, et al. "Restaurant Food Cooling Practices†." Journal of Food Protection 75, no. 12 (2012): 2172–78. http://dx.doi.org/10.4315/0362-028x.jfp-12-256.

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Improper food cooling practices are a significant cause of foodborne illness, yet little is known about restaurant food cooling practices. This study was conducted to examine food cooling practices in restaurants. Specifically, the study assesses the frequency with which restaurants meet U.S. Food and Drug Administration (FDA) recommendations aimed at reducing pathogen proliferation during food cooling. Members of the Centers for Disease Control and Prevention's Environmental Health Specialists Network collected data on food cooling practices in 420 restaurants. The data collected indicate tha

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

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

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

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

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CATES, SHERYL C., MARY K. MUTH, SHAWN A. KARNS, et al. "Certified Kitchen Managers: Do They Improve Restaurant Inspection Outcomes?†." Journal of Food Protection 72, no. 2 (2009): 384–91. http://dx.doi.org/10.4315/0362-028x-72.2.384.

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Restaurants are associated with a significant number of foodborne illness outbreaks in the United States. Certification of kitchen managers through an accredited training and testing program may help improve food safety practices and thus prevent foodborne illness. In this study, relationships between the results of routine restaurant inspections and the presence of a certified kitchen manager (CKM) were examined. We analyzed data for 4,461 restaurants in Iowa that were inspected during 2005 and 2006 (8,338 total inspections). Using logistic regression analysis, we modeled the outcome variable

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Flessas, Milena, Vinicius Rizzardi, Guilherme Luz Tortorella, Diego Fettermann, and Giuliano Almeida Marodin. "Layout performance indicators and systematic planning." British Food Journal 117, no. 8 (2015): 2098–111. http://dx.doi.org/10.1108/bfj-01-2015-0012.

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Purpose – The purpose of this paper is to plan the layout of the production area of an industrial kitchen of a theme restaurant through the application of the systematic layout planning (SLP) methodology and the establishment of layout indicators with a specific application in the restaurant business. Design/methodology/approach – The authors applied the SLP methodology in the industrial kitchen of a theme restaurant in order to plan and develop layout alternatives. Such layout alternatives were then evaluated according to a set of specific indicators consolidated based on a literature review.

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18

Sarbhai, Ms Archana, and Dr Vivek Khare. "Post Pandemic Shift of Consumer Behavior & Cloud Kitchen." International Journal for Research in Applied Science and Engineering Technology 11, no. 7 (2023): 1992–2002. http://dx.doi.org/10.22214/ijraset.2023.55044.

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Abstract: The pandemic COVID-19 has significantly impacted consumer behaviour, with many people turning to online shopping and delivery services in order to avoid in-person interactions. As a result, there has been a surge in demand for food delivery services, which has led to the rise of cloud kitchens. The aim of this paper is to carry out an empirical investigation and examine elements that influence the purchase decision of generation X, Y, and Z with regards to cloud kitchens. Overall valid data of 358 responses were collected from the customers who are in practice of ordering food for ho

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Yoseph Halim, Sandy Kosasi, Tony Wijaya, and Susanti M. Kuway. "Self-Service Technology Berbasis Android Menggunakan RestFul Web Service Pada Bisnis Restoran." Journal of Applied Computer Science and Technology 2, no. 2 (2021): 73–82. http://dx.doi.org/10.52158/jacost.v2i2.174.

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The process of ordering food and beverage menus at the Meatzilla restaurant still uses paper and stationery. Constraints that are often encountered are when restaurant visitors are crowded, but waiters are limited, often mistaken of orders and loss and order of paper orders and various other obstacles. This can cause feelings of disappointment and negative impressions which will certainly result in reduced customer satisfaction. This study aims to produce mobile device software that can support the running of food and beverage ordering systems at Meatzilla Restaurant self-service so that order

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20

kelly, ian. "Giffords Kitchen: It's a Circus." Gastronomica 8, no. 1 (2008): 18–21. http://dx.doi.org/10.1525/gfc.2008.8.1.18.

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Giffords' Circus in England has a cult following for its retro-chic evenings in big tops, for kids of all ages who happen upon them exclusively at the Hay Literary Festival and rural beauty spots in England's West Country and Wales. Famed also is the cooking; served al fresco after the circus show, with some of the cast, and by a chef who doubles as an acrobat. Not promising in food terms? On the contrary, Giffords travelling circus restaurant is at the vanguard of modern British cuisine: locally sourced, simple, healthy and in this case wildly sociable.

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

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

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Mellyanawaty, Melly, Estin Nofiyanti, A. Ibrahim, N. Salman, N. Nurjanah, and N. Mariam. "Sosialisasi Pengelolaan Limbah Dapur Serta Program 3R (Reuse, Reduce, Recycle) Bagi Pemilik Rumah Makan dan Jasa Boga di Wilayah Kota Tasikmalaya." ABDIMAS: Jurnal Pengabdian Masyarakat 1, no. 2 (2018): 53–62. http://dx.doi.org/10.35568/abdimas.v1i2.324.

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Society services activity in kitchen waste management system has been implemented to the owner of restaurant and catering work in Tasikmalaya City area. This activity has colaborated with Indonesian Catering Associations (APJI). The rapid growth of restaurant and catering activities has created serious problems of energy requirement, water, and solid waste disposal. Less information and limited area become the problems in handling of kitchen waste. A simple technique is needed to overcome the environmental problem which is caused by kitchen waste. The components of kitchen waste include vegeta

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Merrifield, Caroline. "Seeing and Knowing: Sourcing Safe Food in Zhejiang." Journal of Current Chinese Affairs 48, no. 3 (2019): 281–300. http://dx.doi.org/10.1177/1868102620920124.

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At a farm-to-table restaurant in Hangzhou, Zhejiang, high-quality food is sourced through direct relationships between restaurant staff and trusted rural suppliers. The restaurant is part of China’s growing food movement, and it shares this core principle of direct purchasing with other movement projects nationwide. At the same time, as the state responds to public anxieties over food safety, it has taken a “transparency” approach, emphasising “traceability” from field to tongue. Although such an approach may seem to follow similar logic to direct purchasing in the food movement, these two way

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Didik Indrayana and Prayoga Dwi Agung Wibisono. "Sistem Informasi Manajemen Restoran Berbasis Web Responsive (Studi Kasus pada Restoran Mesra Sukabumi)." Cakrawala Repositori IMWI 2, no. 1 (2019): 66–74. http://dx.doi.org/10.52851/cakrawala.v2i1.18.

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Food ordering system that exist in Restaurant Mesra still use the usual way, to make customer reservations come and then the waiters deliver the menu while the waiter is still manually writting customer’s orders using paper. After that the waiters deliver the customer's order to the kitchen and deliver to the customer who ordered the food, after that the customer pays to the cashier. This has an impact on the inaccuracies and delays in the ordering process. This happens because Mesra Restaurant has not implemented a computer-based system that can facilitate the ordering of the menu, and making

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Hatta, Farah Ayuni Mohd, Asilah Aisyah Mohamad Yusoff, Norshariani Abd Rahman, Mashitoh Yaacob, and Nor Fazilah Abdul Hamid. "Voices from the kitchen: A thematic analysis of food waste management practices among Selangor’s restaurant professionals." International Journal of Innovative Research and Scientific Studies 8, no. 4 (2025): 613–26. https://doi.org/10.53894/ijirss.v8i4.7909.

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The restaurant industry is a major contributor to global food waste, making effective waste management essential for sustainability. This study investigates the practices employed by restaurant managers and workers across five districts in Selangor, Malaysia, to mitigate food waste and enhance resource efficiency. Employing a qualitative approach through thematic analysis, the study identifies four key practices: waste reduction methods, recycling, technological integration, and social initiatives. The findings highlight that inventory management and real-time food preparation are crucial for

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

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

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Dewanti, Retno, Tjia Fie Chu, and Steven Wibisono. "The Influence of Experiential Marketing, Emotional Branding, Brand Trust Towards Brand Loyalty." Binus Business Review 2, no. 2 (2011): 1109. http://dx.doi.org/10.21512/bbr.v2i2.1253.

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The restaurant business in jakarta showed rapidly increased. Marketing today as the compete of brand strategy and experiental marketing on the competitive situation. The Jun Jan Kitchen is a new restaurant specialized on Chinnese Food, urgent to know the brand loyalty. The Aim research is to measured the influence of Experiental marketing, emotional branding and brand trust towards brand loyalty. Research method used descriptif, data collecting technique with questioner and observation. Statistic tools using path analysis to looking for contribution level on each variabel towards other. Popula

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Azkiya Lisdiani and Intan Agustin. "Menjelajahi Kekayan Cita Rasa Makanan Palestina." Morfologi: Jurnal Ilmu Pendidikan, Bahasa, Sastra dan Budaya 1, no. 4 (2023): 46–55. http://dx.doi.org/10.61132/morfologi.v1i4.226.

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This article discusses exploring the rich flavors of Palestinian food in Indonesian learning at Stiepar Yapari Aktripa in Bandung. This study aims to introduce to the people of Bandung, to explore various flavors of food, especially typical of the Middle East. Meanwhile, the problems developed The research instruments are the results of observation, interviews, and researchers as key instruments. The source of this research data is the result of interviews from kitchen restaurant staff, The implementation of sustainable culinary concepts is a challenge because it must balance with Indonesian t

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HALIM, Ardinny Berlian, Nella YANTIANA, and Muhsin MUHSIN. "Enchancing Sustainability: The Impact Of Green Accounting Using Green Restaurant Indicators." International Journal of Environmental, Sustainability, and Social Science 5, no. 4 (2024): 744–52. http://dx.doi.org/10.38142/ijesss.v5i4.1103.

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Indonesia currently ranks fourth in the world's food waste production, with food waste accounting for 41.2% of total waste. This study evaluates the impact of implementing green accounting on the environmental performance of restaurants. Green accounting considers environmental aspects in financial statements, including a business's environmental impact, use of natural resources, and mitigation efforts. It includes using environmentally friendly materials, efficient waste management, and renewable energy in restaurants. The research was conducted at AE Kitchen & Dessert Restaurant in Ponti

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Hon, Chun-Yip, and Milena Agababova. "Pilot study: Occupational and public health consequences of elevated temperatures in restaurant kitchens." Environmental Health Review 67, no. 1 (2024): 11–16. http://dx.doi.org/10.5864/d2024-004.

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Restaurant kitchens are relatively warm and can be made even warmer when the outdoor temperature is excessive. Hot indoor conditions can lead to workers experiencing health effects such as heat stress as well as negatively impact food storage and food cooling. This study’s objective was to simultaneously identify potential occupational health and public health effects inside restaurant kitchens due to warm conditions. Wet Bulb Globe Temperature (WBGT) measurements were collected and the results were compared to the corresponding Threshold Limit Value and Action Limit. Internal temperatures of

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Ahmed Khan, Tanveer, Samin Arman Khan, Shadatul Haque, and Md Fahad Been Ayub. "A Study on the Prospect of the Cloud Kitchen Model in Dhaka." International Journal of Business and Management 18, no. 1 (2022): 46. http://dx.doi.org/10.5539/ijbm.v18n1p46.

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This study looks at the prospect of the Cloud Kitchen Model (CKM) in Dhaka, Bangladesh. Cloud kitchen is a centralized commercial food production facility with no dine-in facility. The study first identified the existing perceptions and expectations of the critical stakeholders for whom the CKM can potentially bring competitive advantages over traditional brick-and-mortar-based models. The target audiences for this study are consumers of online food delivery systems, traditional restaurant owners, potential CKM restaurant owners, and industry experts. To perform this mix-method based study, th

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Alkisah Nazilatul Riskiyah Finda Putri, Niken Purwidiani, Ila Huda Puspita Dewi, and Mauren Gita Miranti. "Penerapan Standard Operating Procedure (SOP) Pengolahan Makanan Menu Ala-Carte Section Asia di Restaurant 209 Hotel Vasa Surabaya." Lencana: Jurnal Inovasi Ilmu Pendidikan 2, no. 4 (2024): 312–26. http://dx.doi.org/10.55606/lencana.v2i4.4083.

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Implementation Standard Operating Procedure (SOP) in processing is very important to ensure consistency of taste, aroma, texture, and appearance. Restaurant 209 at Hotel Vasa faced the challenge of maintaining the consistency of its dishes, especially the Oxtail Soup which is highly demanded by guests. Inconsistency in dishes occurs due to variations in interpretation and execution of procedures by staff. So it is very important to apply SOPs in food processing. Focus of this research aims to determine the application of the SOP for food processing in the of Ala-carte Section Asia menu in Rest

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Ariyanthi, Ketut Eni, I. Nyoman Adi Jaya Putra, and Putu Suarcaya. "English Learning Materials for Restaurant Students at Apollonia Hotel School." Journal of Education Research and Evaluation 4, no. 3 (2020): 252. http://dx.doi.org/10.23887/jere.v4i3.26107.

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This study aims to develop learning materials in the form of books for restaurant students at Apollonia Hotel School Denpasar. The method of the current study is Design and Development. In developing the learning material, this study uses the DnD model by Richey and Klien. There were several processes carried out, namely identifying learning materials needed; developing learning materials in the form of books; and evaluating the results of material development. The results of the study found that there are eight types of material that need by restaurants students namely procedure of handling c

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Choi, Jinhee. "Home is where the kitchen is: Rinco’s Restaurant (2009) and Little Forest (2014, 2018)1." Asian Cinema 31, no. 2 (2020): 169–85. http://dx.doi.org/10.1386/ac_00020_1.

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The kitchen has become a prominent trope in East Asian cinema, the narratives of which revolve around the homecoming of female protagonists: Rinco’s Restaurant (2009) and Little Forest (2014, 2018). In part due to the fact that the films are adaptations of different media – novel and manga, respectively – and in part motivated by their narrative and style – the female protagonist’s loss of voice in Rinco’s Restaurant and the less frequent recourse to the verbal to express taste in these works – the audience is challenged to imagine the taste of, and pleasure in consuming, food, conveyed throug

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Messias, Nathan Ribeiro, Aldara da Silva César, Marco Antonio Conejero, Lucas Rodrigues Deliberador, and Mário Otávio Batalha. "Analysis of Food Waste at A ‘Popular Restaurant’ In the State of Rio de Janeiro." Revista de Gestão Social e Ambiental 19, no. 1 (2025): e010710. https://doi.org/10.24857/rgsa.v19n1-024.

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Objective: Analyze the extent of food waste that occurs in a Popular Restaurant unit located in the state of Rio de Janeiro. Theoretical Framework: In Brazil, “popular restaurants” are establishments that provide affordable meals to low-income people who are food insecure. Reducing waste in these restaurants would make it possible to expand the population served, as well as improve the quality of the meals offered. Method: The study was conducted in two stages. Initially, we diagnosed the problem through semi-structured interviews, participant observation and data collection. We then compared

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周, 方圆. "Review on Restaurant and Household Kitchen Food Waste Management Policy in China." Journal of Low Carbon Economy 09, no. 02 (2020): 121–30. http://dx.doi.org/10.12677/jlce.2020.92013.

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Budijati, Siti Mahsanah, and Panji Dwi Setiyawan. "Initial Finding of Material Flow Analysis of Food Waste of Particular Restaurants in Yogyakarta, Indonesia." Engineering Science Letter 2, no. 03 (2023): 92–98. http://dx.doi.org/10.56741/esl.v2i03.415.

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Food waste is still a significant problem today. The Special Region of Yogyakarta contributes 96 tons of food waste daily, with the City of Yogyakarta being the most significant contributor. Food industry services in DIY experience a rapid increase every year. Meanwhile, restaurants and restaurants are the most important contributors to food waste. Yogyakarta City DLH has carried out food waste management activities such as waste bank activities. However, many business actors still need to cooperate, which has resulted in food waste ending up in landfills. Efforts are required to manage food w

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Amabela, Erna Andajani, and Juliani Dyah Trisnawati. "PERAN EMOSI PELANGGAN SEBAGAI PENENTU LOYALITAS PELANGGAN RESTORAN." Imanensi: Jurnal Ekonomi, Manajemen, dan Akuntansi Islam 7, no. 1 (2022): 41–52. http://dx.doi.org/10.34202/imanensi.7.1.2022.41-52.

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This study aims to analyze the effect of food quality, service quality, atmosphere, other customers, and positive and negative emotions on customer loyalty. The research method uses measurement and structural model analysis. The sample used is the Domicile Kitchen & Lounge Surabaya restaurant consumers. This study found that positive and negative customer emotions determine customer loyalty. Positive and negative emotions in this study were influenced by the quality of food and service as well as other customers, while the atmosphere had no influence on positive and negative emotions. The

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Wu, Chi-Mei Emily, and Chih-Ching Teng. "Reducing Food Waste in Buffet Restaurants: A Corporate Management Approach." Foods 12, no. 1 (2022): 162. http://dx.doi.org/10.3390/foods12010162.

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Food waste has become a significant issue in the foodservice industry. However, food waste management in buffet restaurants has rarely been investigated. Considering the popularity of buffet restaurants in Taiwan, this study serves as the first attempt to identify a corporate management approach to food waste reduction in Taiwanese buffet restaurants. The study case comprises two buffet restaurants of a large chain restaurant company in Taiwan. This study uses both individual in-depth interviews and a focus group, comprising 15 managers, chefs, and front-line employees. The results identify va

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Iqbal, Farheen. "Preparing Dinner in Kitchen through Octopus and Deliver through Drone." ACADEMIA International Journal for Social Sciences 3, no. 2 (2024): 81–86. https://doi.org/10.63056/acad.003.02.0382.

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Delivery of food from restaurant to desired address is complicated due to traffic issue so that the customer got the delivery late.The making of food is also complicated due to less number of staff or slow speed.Robotics made it easy to prepare a meal in least number of time with fast speed of delivery through drone.The octopus phenomena with central brain of controller and eight sub brain with arms perform different task of cooking to prepare food fastly.The simulation is doing at the same time to record application for order and cost estimation.The weight,speed and position is well defined b

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

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

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Đurović, Mladenka, and Aleksandar Božić. "Management of changes in gastronomy and restaurant business." Turisticko poslovanje, no. 28 (2021): 75–83. http://dx.doi.org/10.5937/turpos0-34550.

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Modem trends in gastronomy and restaurant business are focused on several key issues: business in accordance with the concept of sustainability, energy efficiency and the use of renewable energy sources, "green" business, "green" and eco certification, environmental protection, waste reduction and the promotion of healthy eating. However, the changes that are most apparent to the users of the services are the changes in the gastronomic offer, and these are most often new dishes, with the introduction of integral cereals, low-fat and low-energy dishes, food for diabetics, vegetarian dishes, glu

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LELI, Yue Niu, and YANG ZHANG YANG. "Analysis the existed services Factors and Develop New Service for University of Derby." International Journal of Science and Business 19, no. 1 (2023): 97–105. https://doi.org/10.5281/zenodo.7587813.

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The current study focuses on the University of Derby business environment and considers PEST analysis to identify new services caused by external factors outside the university. Current services. The University of Derby had a much wider variety of departments and services. Therefore, this is a report on food outlets and restaurant services. Due to the kitchen services' need to follow some UK food temperature laws, keep suitable laws, and provide healthy and safe food for them, Therefore, as for food, it needs innovation and more choices for international students. The University of Derby,

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MEDEIROS, DIANE T., SYED A. SATTAR, JEFFREY M. FARBER, and CATHERINE D. CARRILLO. "Occurrence of Campylobacter spp. in Raw and Ready-to-Eat Foods and in a Canadian Food Service Operation." Journal of Food Protection 71, no. 10 (2008): 2087–93. http://dx.doi.org/10.4315/0362-028x-71.10.2087.

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The occurrence of Campylobacter spp. in a variety of foods from Ottawa, Ontario, Canada, and raw milk samples from across Canada was determined over a 2-year period. The samples consisted of 55 raw foods (chicken, pork, and beef), 126 raw milk samples from raw milk cheese manufacturers, and 135 ready-to-eat foods (meat products, salads, and raw milk cheeses). Campylobacter jejuni was detected in 4 of the 316 samples analyzed: 1 raw beef liver sample and 3 raw chicken samples. An isolation rate of 9.7% was observed among the raw chicken samples tested. This study also investigated the role of c

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Nathalia, Theodosia C., Vriandi Hapsara, and Rudy Pramono. "Food Waste Management on Restaurants in Jakarta." Revista de Gestão Social e Ambiental 18, no. 5 (2024): e05169. http://dx.doi.org/10.24857/rgsa.v18n5-049.

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Objective: The purposes of this study were to explain restaurant’s policy on its procedure of food waste, to identify whether restaurant has policy of donating leftover food, to explore how restaurant train and communicate to their employees about restaurant waste disposal standard, and to understand what chefs consider to be the toughest challenges in reducing food waste. Theoretical Framework: The theoretical framework used by the restaurant operational control cycle and Waste Reduction Method Method: In this research the approach used is a qualitative approach. Data collection in this study

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Saputra, I. Gusti Ngurah Agung Oka, Firlie Lanovia Amir, and I. Gusti Ayu Eka Suwintari. "Analisis Menu A’la Carte di Mase Uma Kitchen & Bar Umalas Seminyak Bali." Jurnal Ilmiah Pariwisata dan Bisnis 2, no. 3 (2023): 661–71. http://dx.doi.org/10.22334/paris.v2i3.348.

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Pulau Bali adalah salah satu bagian dari kepulauan Indonesia yang memilikipotensi pariwisata.Pengembangan daerah tujuan wisata memerlukan saranaakomodasi yang memadai. Salah satu sarana akomodasi tersebut adalah restoran. Dalam dunia usaha restoran pada saat ini, tingkat kepopuleran dan profitabilitas pada sebuah makanan sangat penting untuk di jaga hal tersebut adalah merupakan suatu masalah yang dihadapi oleh para pengusaha restoran. Untuk dapat mempertahankan kepopuleran dan profitabilitas sebuah makanan maka diperlukan analisis menu yang efektif. Masalah dalam penelitian ini adalah bagaima

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Kartik, G. Mundra. "Unveiling the Culinary Cloud: A Study on the Awareness and Adoption of Cloud Kitchens in Ahmedabad." International Journal of Contemporary Research in Multidisciplinary 2, no. 6 (2023): 110–15. https://doi.org/10.5281/zenodo.10470079.

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Along with the habits and festivals, Indians have adopted life style from the western countries where parents work and kids manage many things on their own. Here, parents face a common problem of food availability for their kids and for themselves. They keep ordering online platters from the nearby restaurants using online applications and their kids live on junk food, which creates adverse effects on their health in the end. They are always in search for a solution where they can get home like food on regular basis, which is cost effective and good for their health. Cloud Kitchen is an emergi

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

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

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Arisuta, I. Kadek. "Penerapan pengadaan bahan makanan di dapur the cakra hotel bali." Jurnal Ilmiah Pariwisata dan Bisnis 1, no. 12 (2022): 3437–51. http://dx.doi.org/10.22334/paris.v1i12.242.

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Pada sebuah hotel yang memiliki restoran, sangat diperlukan adanya supplier pengadaan bahan-bahan makanan untuk department dapur pada sebuah restoran tersebut, seperti pada industri The Cakra Hotel Bali. Namun dari hasil pengamatan yang diperoleh terdapat adanya beberapa indikasi kurangnya penerapan pengadaan bahan-bahan makanan di dapur. Tujuan penelitian ini adalah untuk mengetahui penerapan pengadaan bahan makanan di dapur The Cakra Hotel Bali. Dalam penelitian ini, penulis ingin membandingkan bagaimana penerapan pengadaan bahan makanan yang ada di dapur The Cakra Hotel Bali sesuai Standard

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Luby, S. P., J. L. Jones, and J. M. Horan. "A large salmonellosis outbreak associated with a frequently penalized restaurant." Epidemiology and Infection 110, no. 1 (1993): 31–39. http://dx.doi.org/10.1017/s0950268800050652.

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SUMMARYBetween January and June 1990, Restaurant A in Greenville, South Carolina repeatedly failed local health department inspection and was repeatedly sanctioned. In September 1990, two persons, hospitalized with salmonellosis after attending a convention catered by Restaurant A, contacted the South Carolina Department of Health and Environmental Control. We inspected Restaurant A, interviewed food handlers, and surveyed by telephone persons from every sixth business attending the convention. Of 398 persons interviewed, 135 (34%) reported gastroenteritis. Nine had culture-confirmed salmonell

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