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Odera, Vivian. "The Impact of Job Satisfaction on Home and Family Life for Female Managers in Health Care Food Service." Thesis, University of North Texas, 1996. https://digital.library.unt.edu/ark:/67531/metadc277873/.
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This research study evaluated the impact specific work-related factors have on home and family life for female managers in the health care food service industry. A random sample of 333 (33%) of the population was chosen to participate in this study. Each participant was a member of the American Dietetic Association's Management in Health Care Systems dietetic practice group. The work aspects with the most negative impact were number of hours worked per week, work schedule, and job security. Two variables found to significantly predict the overall impact of work on home and family life were number of hours worked per week (p-value .002) and annual gross income (p-value .002).
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Koechlin, Karen. "Does educational intervention reduce the number of food violations? an evaluation of the Food Employee Educatioon [sic] and Safety Training (FEEST) In Orange County, California /." Atlanta, Ga. : Georgia State University, 2009. http://digitalarchive.gsu.edu/iph_theses/69/.
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Thesis (M.P.H.)--Georgia State University, 2009.Title from title page (Digital Archive@GSU, viewed June 17, 2010) Ike Okosun, committee chair; Murugi Ndirangu, committee member. Includes bibliographical references (p. 45-49).
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Raskin, Stacey L. "The introduction of the 100% customer satisfaction guarantee training program for the employees of Charlie K's Restaurant and O'Leary's Pub." Online version, 1998. http://www.uwstout.edu/lib/thesis/1998/1998raskins.pdf.
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Carrier, Paul J. "Qualitative study of the validation of topics and competencies in the Mise-en-place Culinary Skills Training Program." Online version, 1999. http://www.uwstout.edu/lib/thesis/1999/1999carrierp.pdf.
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Qui, Li. "Morder-Client Food Service." CSUSB ScholarWorks, 2004. https://scholarworks.lib.csusb.edu/etd-project/2772.
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In the Morder-Client Food Service, a waiter/waitresses orders meals via a wireless handheld device. By reading the order items listed on the screen of a personal computer which is in a kitchen, the cook can make the correct dishes. This system can improve service quality and efficiency.
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Miltenberger, Lucia. "Instruction for quality service a curricular unit /." [Denver, Colo.] : Regis University, 2006. http://165.236.235.140/lib/LMiltenberger2006.pdf.
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Chou, Chieh-Chou. "MOrder Server food service." CSUSB ScholarWorks, 2004. https://scholarworks.lib.csusb.edu/etd-project/2550.
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The purpose of this study was to develop a Point Of Sale system which helps owners to cut restaurant losses, improve customer service, reduce employee mistakes, and increase profitability. mOrder-Servers is touch screen oprerated at the point of sale, It has an easy to follow screen layout, and the simplicity of a windows based interface.
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Rasque, Sara Samantha. "Assessment of the Memorial Student Center staff on high performance leadership characteristics evaluation of twelve leadership characteristics and the creation of a leadership performance characteristic instrument /." Online version, 2001. http://www.uwstout.edu/lib/thesis/2001/2001rasques.pdf.
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Reid, Robert D. "An assessment of the relationship between unit managers' attitudes and practices and the employment status of older workers in the foodservice industry." Diss., Virginia Polytechnic Institute and State University, 1985. http://hdl.handle.net/10919/76482.
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The purpose of this study was to: (1) describe the relationship between unit managers' attitudes and practices and the employment status of older workers in a segment of the foodservice industry; and (2) derive implications about the educational and training interventions necessary to facilitate the increased labor force participation of older workers in the industry.
Demographic trends influenced the development of this study. The foodservice industry’s heavy reliance on younger workers and reports of potential labor shortages were reasons the study was undertaken.
The population consisted of the membership of the National Restaurant Association. From this group a stratified random sample of 480 foodservice units was selected. Data were collected via questionnaires sent to the identified unit managers.
The results indicated positive relationships between the employment of older workers and the following variables: establishment of a formal training program; the use of self-paced training methods; and the availability of employment alternatives. Older workers were most frequently employed in the institutional segment of the foodservice industry and in units in which a larger percentage of older managers were employed.
Educational and training interventions which would facilitate the employment of older workers were presented. These included: training for managers; training programs for older workers; and employment alternatives.Ed. D.
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Zhu, Jinfei. "Alcohol and illicit substance use in the food service industry assessing self-selection and job-related risk factors /." Columbus, Ohio : Ohio State University, 2008. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1221974238.
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Ashcraft, Audrey Marie. "Experiences of Subtle Sexism Among Women Employees in the National Park Service." ScholarWorks, 2019. https://scholarworks.waldenu.edu/dissertations/7588.
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Although blatant sexism persists in the workplace, there is a subtler type of sexism that is not often discussed. Some of the harmful outcomes that concern organization employees and leaders include decreased job satisfaction and morale, increased stress and turnover, damaged workplace relationships, barriers to career development for women, and decreased feelings of safety in law enforcement employees. Subtle sexism is often disguised as friendliness or chivalry, and therefore is difficult to detect, so it is often ignored or trivialized. The harms are cumulative and compound over time. The purpose of this qualitative, phenomenological study was to gather data about how women experience subtle forms of sexism in the National Park Service (NPS) workplace.
Semistructured telephone interviews assisted with the gathering of data from 12 women employed by the NPS. Feminist theory and critical theory guided the research process. Moustakas’s phenomenological method was used as an approach to data analysis. The findings that emerged included: (a) impacts on workplace culture, (b) harmful effects on individuals, (c) coping with subtle sexism, (d) organizational impacts, and (e) organizational change. The study promotes positive social change by providing a more nuanced understanding of how women experience and perceive subtle sexism. The results could help organizations to find more effective ways of dealing with this type of sexist behavior and decrease the negative outcomes.
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Malone, Debra. "A nutrition education kit for food service training programs." CSUSB ScholarWorks, 1995. https://scholarworks.lib.csusb.edu/etd-project/1215.
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Jabeen, Nasira. "Gender and management : factors affecting career advancement of women in the federal civil service of Pakistan." Thesis, University of Stirling, 1999. http://hdl.handle.net/1893/3186.
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Organisations today operate under extreme pressures to be effecient and productive to meet the challenges of globalisation. The concern for best utilisation of available human resources is at the core of the movement for effeciency and productivity. There is a growing realisation that the quality of top managers, irrespective of gender, is critical to the success and survival of organisations. This has made the advancement of women managers to the top managerial hierarchy an organisational imperative rather than merely an equity issue. Recognising this need, career advancement of women managers, in recent years, has emerged as an important area of research in the field of gender and management. A number of studies have been conducted to examine the factors affecting women's advancement in management careers. Although these studies provide a useful insight into the phenomenon of scarcity of women in top management, they are parochial in nature and are limited in focus. These studies are largely based on the experiences of women managers in the western and industrialised countries and focus only on the personal and organisational factors overlooking the broader societal context. Hence, recently, the need for incorporating systemic dimension into theoretical discourse as well as empirical research on managerial advancement of women has been recognised to explore this phenomenon across cultures. This study develops a gender-organisation-system model of managerial advancement to study the factors affecting career advancement of women. The model is applied to the federal civil service of Pakistan, the largest single employer of women in a non-western, developing and Islamic country. The data are collected using triangulation of methods, self-administered questionnaire, face-to-face interviews and documentation. A sample of 300 civil servants was randomly selected for the study. The findings are based on the analysis of the results of 138 questionnaires received and 30 interviews and examination of the status of women in Pakistani society and the civil service through documentation. The study reveals an inventory of personal, organisational and systemic factors that may facilitate or impede advancement of women civil servants in Pakistan. At the personal level, dual commitment to family and career poses a great dilemma to women civil servants. While parental encouragement, spouse's support, socioeconomic background and educational achievements facilitate women civil servants, the potential barriers to their career advancement are spouse career, time away from family and difficulty in relocation. At the organisational level, women are denied equal career opportunities through indirect and subtle forms of discriminatory practices including gender streaming, work segregation, limited opportunities of training, mentoring and networking. These covert forms of discrimination often go unnoticed and are perpetuated due to a number of organisational factors such as gender-biased selection processes, regional and military quotas, absence of lateral entry, lack of women friendly policies and absence of women from important decision making bodies. The gender and organisational factors affecting career advancement of women civil servants are the mirror images of the role and status of women in Pakistani society. The cultural norms, values, and perceptions about the role of women in society, low level of gender development and gender empowerment, and absence of legal institutional framework for addressing issues of sex discrimination at work are the major systemic factors that adversely affect women's advancement in the civil service hierarchy. The study reveals similarities as well as differences between women administrators in Pakistan and western and non-western countries. Pakistani women administrators like women managers in the other countries are not in any sense less than their counterparts in terms of career commitment, managerial ability and self-confidence. They face barriers that arise from two major forces counteracting their career aspirations, work-family conflict and institutionalised discrimination. However these constraints in Pakistan are not only different in nature and forms but are more intense due to rigid sex-role demarcation and strong family orientation compared with western and industrialised countries. Hence, coping strategies at personal, organisational and systemic levels to deal with these pressures are also different. The study makes several policy recommendations to facilitate women aspiring for managerial careers in general and women civil servants in particular, which includes institutionalised child care, anti-discrimination legislation, flexible working practices, review of recruitment, selection and promotion system, affirmative action, a balanced representation of women in decisionary bodies and gender sensitivity training. Though traditional societal values are in conflict with women's work outside the private sphere, these recommendations if adopted may bring a positive change towards gender equality in managerial careers in Pakistan including the civil service.
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Piazza-Waggoner, Carrie. "Burn prevention knowledge an assessment of restaurant servers /." Morgantown, W. Va. : [West Virginia University Libraries], 2001. http://etd.wvu.edu/templates/showETD.cfm?recnum=2128.
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Thesis (M.A.)--West Virginia University, 2001.Title from document title page. Document formatted into pages; contains v, 42 p. Vita. Includes abstract. Includes bibliographical references (p. 25-26).
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Wilkinson, Richard F. "Hospitality management student work aspect preferences and reinforcers in the quick service restaurant industry /." free to MU campus, to others for purchase, 1997. http://wwwlib.umi.com/cr/mo/fullcit?p9841193.
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Hutchinson, Joe Carruth. "An examination of individual level effects of downsizing in a foodservice organization." Diss., Virginia Tech, 1994. http://hdl.handle.net/10919/40055.
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This research examined the effect of downsizing on the stress-related perceptions and work-related attitudes and behaviors of employees of a school food service organization. A major purpose of this study was to investigate individual level responses according to the severity of the downsizing. The research also examined the relationships between employees' stress-related perceptions and their work-related attitudes and behaviors, and the moderating effect of demographic factors on these relationships.
Data for this research was collected from 527 cafeteria employees from 87 campuses of the focal organization. The results indicated that downsizing severity, expressed as the percentage of school cafeteria labor hour reductions during the past year, had little impact on employees' subjective interpretations or their attitudinal and behavioral responses. There was also a significant and positive relationship between downsizing severity and the campus-level productivity, as measured by the increase in meals served per labor hour.
The results indicated no significant relationships between perceived job insecurity and employee attitudinal and behavioral reactions. However, significant and positive relationships were reported between employee role stress, as measured through role conflict and role ambiguity, and their work-related attitudes and behaviors. The correlations between perceived job insecurity and selected demographic variables were found to be either insignificant or contrary to predictions.Ph. D.
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Stranglen, Linda. "Job satisfaction and organizational commitment of nursing home foodservice workers in West Central Wisconsin." Online version, 2009. http://www.uwstout.edu/lib/thesis/2009/2009stranglenl.pdf.
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Thomas, Clorice D. "Attitudes toward unions among civilian food service workers at U.S. Army medical centers and relationships to job satisfaction and performance /." The Ohio State University, 1988. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487335992903923.
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Du, Toit Linda Dorothea. "Food safety practices and dietary intake of female students in self-catering residences at the Cape Technikon." Thesis, Cape Technikon, 2004. http://hdl.handle.net/20.500.11838/767.
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Thesis (MTech (Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2004Concems have been voiced regarding the food practices and dietary intake of students since residences changed from a catered to a self-catering food provision system. In this study, the purchasing, storage, food preparation practices and dietary intake of female students living in self-catering residences at the Cape Technikon in Cape Town, South Africa, were investigated. A sample of 60 students, representative of the female students living in self-catering residences, participated. A structured interview, together with direct observation, using an observational checklist, was used to determine whether food practices complied with food safety guidelines. As self-reported and actual behaviour may differ, the reported food safety behaviour was compared with the observed behaviour. The mean food and beverage intakes were determined using two 24-hour dietary recalls covering a week and weekend day. Intakes were compared with the recommendations of the Daily Food Guide and the South African Food-Based Dietary Guidelines. Nutrient intakes were analysed using dietary analysis software. Nutrient intakes were compared with the Dietary Reference Intakes for their gender and age grouping. Intakes of S 67% of the Recommended Dietary Allowance/Adequate Intakes or below were deemed as inadequate. The weight status of the students was also determined and compared to the health maintenance Body Mass Index range of 20 to 25 kg/m2 . Results indicated that some, but not all food safety guidelines were followed. Both positive and negative practices were reported and observed.
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Heo, Gyeong Mi 1971. "Learning in an informal web-based community of practice : a study of community, interpersonal, and individual planes." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=115653.
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This thesis focuses on investigating learning occurring in a web-based community of foodservice professionals, which is informally structured and based on voluntary participation, using concepts from the "communities of practice" (CoP) (Wenger, 1998) paradigm. As an informal learning environment, the web-based community was investigated based on three planes (Rogoff, 1998): Community (i.e., how does learning occur in the web-based community?), Interpersonal (i.e., how does learning occur between participants of the web-based community?), and Individual (i.e., how does individual learning occur through participating in the web-based community?).Under the umbrella of the online ethnographic approach, I applied mixed-method research combining multiple data sources (i.e., discussion transcripts, online survey, online interviews, ethnographic observation, and other documents) and analytical methods (i.e., descriptive framework for CoP, content analysis, transcript analysis, and descriptive statistics).
In terms of the community plane, the web-based community was explored by applying the descriptive framework for communities of practice consisting of observable and measurable indicators in terms of organization, participation, and outcome. With regard to the interpersonal plane, I explored how learning occurs between participants of the WBC: How do participants interact with each other and what do they share through their interactions? To do that, the processes of interaction and learning were examined according to the size of threads (i.e., small, medium, and large sizes). For the individual plane, I examined (a) individuals' epistemological beliefs and (b) individuals' change of roles in relation to the degree of participation. Based on the results investigated in each plane, I discussed general characteristics of this web-based community as informal learning environment, effective features fostering interaction and learning in this web based community, and possible trajectories of the web-based community evolving for a community of practice.
The importance of this study lies in its contributions to the conceptual framework (i.e., descriptive framework for communities of practice) and the methodological approach (i.e., multi-layered analytical approach) developed and applied in this thesis. The descriptive framework enables us to identify some defining features that distinguish communities of practice from other structures and hence to establish guidelines for monitoring how communities of practice evolve and what makes them evolve in successful ways. In addition, this study offers useful implications for designing and supporting web-based communities even in formal and non-formal learning environments. Because this study employed an exploratory, interpretive approach and concentrated on the breadth of learning in a web-based community through different planes, the results offer broader aspects of learning rather than specific, intensive issues of learning in this web-based community. Therefore, further studies are suggested along with the issues derived from this thesis.
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DeMicco, Frederick Joseph. "The relationship of work satisfaction, organizational commitment and retirement intention of older workers in institutional foodservices." Diss., Virginia Polytechnic Institute and State University, 1986. http://hdl.handle.net/10919/50003.
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The relationship between the work attitudes, job satisfaction and organizational commitment has been demonstrated to influence turnover/retirement. This relationship is important due to changing demographic patterns in the 0.3. A food service labor shortage has potential for retarding the long-term growth of the food service industry. However, recruitment and retention of older workers could be a factor in controlling this problem. Therefore the major purpose of this research was to obtain information from current older food service employees to permit the determination of how various aspects of their jobs affect job satisfaction and organizational commitment, and thus intention to remain on the job. The major independent variables in this research postulated to effect the dependent variable, turnover/retirement intention included, intrinsic and extrinsic satisfaction, organizational commitment, working conditions, level of pay, and financial security. The sample population consisted of older workers employed in hospital and college/university food services. Data were collected via questionnaire. A 61 % response rate ( N=243) was obtained.
The results indicate that older workers demonstrate moderate levels of work satisfaction and relatively high levels of organizational commitment. However a practically meaningful relationship between work satisfaction (measured by the Minnesota Satisfaction Questionnaire) and organizational commitment ( measured by the Organizational Commitment Questionnaire), as correlated with turnover/retirement intention was not found. Although not considered meaningful , a week but statistically significant relationship was found (r=.15, p< .02) between intrinsic satisfaction and turnover/retirement intention.
Older workers in this study are generally less satisfied with the chance for advancement in their jobs, and with the pay for the amount of work done. These two items are extrinsic measures of satisfaction. Regression analysis revealed that older worker perceptions of the physical demands of the job (r=.3?), working conditions (r=.33}, and employer communication of retirement options (r=.2l) predicted 39% of the variance in the dependent variable, organizational commitment. Fifty-three percent of older workers in this study would recommend their jobs to others, and 54% of older workers state they would delay retirement past the age they now plan to retire if they could work part—time. The food service industry will see increases in the number of older workers in the near future. This research provides a foundation from which other research involving older workers can emerge.Ph. D.
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Thomas, Marcia Veronica. "Defining our experience : a psychosocial analysis of the racial, gendered, subjectivity of black women employees in the British Prison Service." Thesis, Open University, 2016. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.702430.
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Prison occupation literature portrays an axiomatic image of the white male prison officer, which has a significant impact on mainstream society's perception of the people who work in prisons. This image of the prison employee inadvertently renders black women 'invisible' and places them on the margins of the organisation. This thesis takes a different approach to examining prison occupation by applying new and varied views of being black female prison employees, by combining intersectionality theory and organisational psychodynamics to explore the psychosocial experience of this group of staff. Their perspective as gendered and racialised subjects provides an insightful account of what it 'feels' like to be black, women, and employees in the British Prison Service. Intersectionality highlights the ways in which gender and race are socially constructed categories that interact and influence relational dynamics at the individual, group, and organisational level. Through the multiple, and sometimes complicated, intersections of race, gender, employee status and hierarchy, my analysis exposes organisational and interactional dimensions of power, privilege and oppression prevalent in participants' narratives. An organisational psychodynamic framework was applied to delve beneath the surface of interpersonal relationships and prison culture, to uncover the dynamic forces that block the free expression of gendered and racialised identity, and the acceptance and acknowledgment of difference.
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Blansett, Karen D. (Karen Day). "Prediction of the Job Performance of Restaurant Workers Using a Service Orientation Measure." Thesis, University of North Texas, 1990. https://digital.library.unt.edu/ark:/67531/metadc501115/.
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Service orientation has been suggested to be a work-related behavioral trait that contributes toward overall job performance in certain occupations. Therefore, the Batrus Hollweg Service Questionnaire (SQ), a personality inventory, was hypothesized to predict performance in a sample (N=55) of fast-food restaurant workers whose jobs were primarily composed of service-related elements. A performance evaluation form was created for use as the criterion measure. An alternative scoring system for the SQ was developed, and showed it to be significantly correlated with the criterion. The potential for use of the alternative scoring procedure is discussed.
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May, William Michael. "The Dietary Patterns, Behavioral/Health Perceptions, and Nutrition Knowledge of Smoking and Nonsmoking Foodservice Shiftworkers." Thesis, Virginia Polytechnic Institute and State University, 1987. http://hdl.handle.net/10919/73024.
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The effects of shiftwork can be complex and nonuniform. This study was conducted to determine the dietary patterns, behavioral/health perceptions, and nutrition knowledge of smoking and nonsmoking foodservice shiftworkers.Data were collected with the use of a questionnaire and food frequency list. Seventy- seven participants were used in the study: 41 smokers and 36 nonsmokers. These participants were employees of the Virginia Polytechnic Institute and State University foodservice system. Each was employed on a full- time basis and was considered to be bluecollar status.
The smoking foodservice shiftworkers perceived a higher number of diagnosed medical conditions than the nonsmokers. They also consumed significantly less food than the nonsmokers in five of the six food/drink groups as indicated on the food frequency list. No significant differences were determined between smokers and nonsmokers for nutrition knowledge, food type selection- (sweets, fast foods, convenience foods/beverages, and cafeteria served foods), restfulness/relaxation, overall health perception, and organizational lifestyle.
The need for smoker cessation education and for information regarding nutrition and health practices was identified by this study. Further investigation into each of the various aspects of this study is warranted.
Master of Science
Bibliography: leaves 69-72.
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Coplen, Amy Katherine Rose. ""Poverty Wages Are Not Fresh, Local, or Sustainable": Building Worker Power by Organizing Around (Re)production in Portland's "Sustainable" Food Industry." PDXScholar, 2019. https://pdxscholar.library.pdx.edu/open_access_etds/5092.
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Although conscious consumers flock to sustainability-branded restaurants and grocery stores to "vote with their forks" for environmental sustainability and vibrant local economies, workers in these industries face the same poverty wages, discrimination, and exploitative labor practices that plague the food service and retail industries at large. Despite rapid growth and labor degradation, low-wage workers in these industries have largely been left behind by the mainstream labor movement and the alternative food movement. Whereas in the past, progressive social movements worked to alter power relations between labor and capital through collective action, today's mainstream labor movement focuses on servicing its dwindling membership and winning minimum wage increases through local ballot box measures and legislation. For its part, the alternative food movement focuses narrowly on achieving environmental sustainability through market-based mechanisms and consumption politics that do not adequately attend to the struggles of food chain workers. Through research conducted in partnership with the Burgerville Workers Union (BVWU) and the Industrial Workers of the World, I investigate three empirical research questions: 1) How do sustainability-branded institutions deploy values-based discourse and how does this relate to labor practices?, 2) How do worker-organizers understand and expose the contradictions of sustainability branding?, and 3) How do worker-organizers engage with social reproduction as a terrain of political struggle, and to what ends? I attend to these questions through activist scholarship aimed at informing my broad theoretical question: How might social reproduction "as discourse and practice" be marshaled to generate more inclusive organizing strategies, forge more just conceptions of sustainability, and build worker power? Drawing on over two years of ethnographic research, content analysis, and interviews with 48 worker-organizers involved in four labor organizing campaigns, I examine their efforts to build worker power through mutual aid programs, political education, and coalition politics. My analysis reveals that these strategies embody an inclusionary intersectional politics that prioritizes the needs of women, parents, and people of color, but that worker-organizers also face significant challenges. I demonstrate that organizing against neoliberal policies and practices requires moving beyond consumption politics and single-issue campaigns and deploying what I term (re)production politics which are fundamentally about how work is organized and how we care for society and the planet. Politicizing the labor, locations, and practices of social reproduction as landscapes of struggle, I conclude, offers an opportunity to build a broad class consciousness across interconnected issues and envision more liberatory ways of organizing social reproduction based on solidarity, mutuality, and interdependence.
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Mella, Sandra Smith. "Work identity and motivations among female volunteers as a function of attitudes toward women and gender role." CSUSB ScholarWorks, 1991. https://scholarworks.lib.csusb.edu/etd-project/853.
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Weiss, Victoria A. "Food and the Master-Servant Relationship in Eighteenth and Nineteenth-Century Britain." Thesis, University of North Texas, 2017. https://digital.library.unt.edu/ark:/67531/metadc984138/.
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This thesis serves to highlight the significance of food and diet in the servant problem narrative of eighteenth and nineteenth-century Britain and the role of food in master-servant relationships as a source of conflict. The study also shows how attitudes towards servant labor, wages, and perquisites resulted in food-related theft. Employers customarily provided regular meals, food, drink, or board wages and tea money to their domestic servants in addition to an annual salary, yet food and meals often resulted in contention as evidenced by contemporary criticism and increased calls for legislative wage regulation. Differing expectations of wage components, including food and other perquisites, resulted in ongoing conflict between masters and servants. Existing historical scholarship on the relationship between British domestic servants and their masters or mistresses in context of the servant problem often tends to place focus on themes of gender and sexuality. Considering the role of food as a fundamental necessity in the lives of servants provides a new approach to understanding the servant problem and reveals sources of mistrust and resentment in the master-servant relationship.
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Agbedahin, Adesuwa Vanessa. "Identifying expansive learning opportunities to foster a more sustainable food economy: a case study of Rhodes University dining halls." Thesis, Rhodes University, 2012. http://hdl.handle.net/10962/d1003442.
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This is a one year half thesis. This research was conducted within the context of the food services sector of Higher Education Institution dining halls and in the midst of the rising global call for food resource management and food waste reduction. The main aim of this research therefore was to identify opportunities for learning and change for a more sustainable food economy, contributing to Education for Sustainable Production and Consumption, and by further implication, Education for Sustainable Development. To achieve this aim, I used Cultural Historical Activity Theory as theoretical and methodological framework; drawing on the second and the third generations of this theory. Implicated in the above research approach is the identification of expansive learning opportunities from the surfacing of ‘tensions’ and ‘contradictions’. In this case study of the Rhodes University Campus Food Services, such tensions and contradictions inhibiting a more sustainable food economy, involving food waste production were identified. To narrow the scope of the study, one dining hall formed the focus of the case, with a two phased research approach whereby one research question and three goals were developed for each phase. The former being the exploration phase and the latter being the initial stages of the expansive phase. Methods used in line with the methodological framework included ten individual interviews with food producers (staff members), nine focus group discussions with food consumers (students), observations of the dining hall activities which lasted for over a month and two ‘Change Laboratory Workshops’. Some of the findings of this research are that food wastage cannot be addressed and appropriately curtailed without an intensive consideration of all the stages of food economy. Multiple contradictions and sources of tensions embedded in the Food Services Sector constituted major causes of food waste. Additionally, the lack of substantial food waste related teaching and learning activities, the presence of disputed rules, institutional structure and traditional practices within the Food Services all exacerbated the tensions and contradictions. More so, prioritizing some of this identified contradictions and tensions hindering a more sustainable food economy and relegating some as unimportant or nonurgent is unproductive. Finally, the non-existence of facilitated deliberation, consultation, dialogue, collaboration between food producers and food consumers has been identified as an obstacle to learning and institutional change. Recommendations abound in re-orienting, re-educating, and re-informing the constituents of the food economy. Re-visiting and revising of rules and regulations guiding conduct of students and kitchen staff members in the RU dining halls, as well as revision of existing learning support materials and mediating tools in use is needed. Recognition and consideration of the concerns and interests of students and kitchen staff members are also needed. Finally, there is a need to continue to address the tensions and contradictions identified in this case study, to further the Expansive Learning Process if a more sustainable food economy at Rhodes University is to be established.
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Sitonga, Mandlenkosi Clifford. "A critical analysis of the role and status of women employees in the Western Cape Provincial Administration since 1994 with specific reference to the Department of Local Government and Housing." Thesis, Cape Peninsula University of Technology, 2013. http://hdl.handle.net/20.500.11838/1642.
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Mini-dissertation submitted in partial fulfillment of the requirements for the degree
Master of Technology: Public Management
In the Faculty of Business
at the Cape Peninsula University of Technology
2013One of the post 1994 Government foremost tasks has been to transform the Public Service into an efficient and effective instrument capable of delivering equitable service to all citizens and driving the country’s economic and social development. Towards this end a number of legislative and policy changes were made which saw the emergence of a new public administration paradigm, both in terms of how Public service are to be managed and how they are to be delivered to the public. This was particularly relevant to the equality status of women on all levels of the public service in South Africa and the Western in particular. Transformation in the Western Cape Administration and in the two departments in particular will not advance enough to benefit the majority of the Populace adequately, unless individuals from the designated groups are largely employed in positions with authority and with real decision-making powers. Males will continue to dominate in the middle to upper levels as long as the leadership is caught up with the vicious cycle of continuing to employ people with mainly the same race and gender profile in the two departments in the Provincial government of the Western Cape. Therefore, it is critical for the Western Cape government to align their employment equity interventions, including skills and succession planning, with its employment equity objectives. Commitment by the leadership of the Western Cape Province to effectively implement the Act in substance and spirit is likely to assist transformation by creating workplaces that are equitable in nature and free from discrimination. This Mini- dissertation provides insight into the historical and current situations of women in the Western Cape and the departments of local government and human settlement in particular and ventures to make a number of recommendations to improve the status of women in the administration of the Western Cape government.
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Binqela, Thembisa. "Job satisfaction as a moderator of the relationship between work-family conflict and stress among female civil service managers in the Department of Education in the King William’s Town District." Thesis, University of Fort Hare, 2013. http://hdl.handle.net/10353/d1007092.
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The research at hand focuses on job satisfaction as a moderator of the relationship between work-family conflict and stress among female civil service managers in the Department of Education in the King William’s Town District. Samples of 100 employees were used in the study. The data was collected by means of a questionnaire which consisted of the following sections: (i) a biographical and occupational data questionnaire,(ii) Eum, Lee, and Paek’s (2007) Effort-Reward Imbalance questionnaire, (iii) Bedenia, Burke, and Moffat’s (1998) Short-form Work-family Conflict questionnaire, and (iv) Halpern’s (1966) Job Satisfaction questionnaire. The data were analyzed by means of Pearson’s Correlation Technique, Multiple Regression Analysis, and Analysis of Variance. The results showed that job satisfaction does not moderate the relationship between work-family conflict and occupational stress. The study also found a significant positive correlation between work-family conflict and occupational stress and between work-family conflict and job satisfaction. It also showed that both work-family conflict and job satisfaction respectively accounted for a significant proportion of variance in occupational stress. The thesis ends with several recommendations for future research and for future professional or managerial practice.
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Moura, Lívia Marinho de [UNESP]. "Dos pés à cabeça: a reestruturação produtiva e a atuação das mulheres nas indústrias no município de Franca/SP." Universidade Estadual Paulista (UNESP), 2011. http://hdl.handle.net/11449/98619.
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moura_lm_me_fran.pdf: 621004 bytes, checksum: 856908dab8b9f960adc95036948ab37d (MD5)O presente trabalho incide sobre a realidade de algumas mulheres realmente corajosas e empreendedoras que resolveram deixar de lado os medos e as inseguranças introduzidas na sociedade pela realidade atual do mundo do trabalho. O município de Franca, conhecido mundialmente pela produção do calçado masculino, recebeu, de maneira impactante, todos os choques econômicos e sociais demandados das reestruturações produtivas e suas manifestações e conflitos trazidos à realidade da população. Foi realizada uma perspectiva histórica em relação ao movimento operário, de sua inserção na indústria têxtil, da participação das mulheres como força de trabalho nesse contexto, da trajetória produtiva de Franca e Região e das mudanças ocorridas nesse percurso. Mais do que uma atividade específica, a lingerie representa para as mulheres e para a coletividade Francana uma alternativa, uma perspectiva e uma mudança. Evidencia-se durante o estudo que muitas práticas ainda permanecem, como a do aviltamento do trabalho feminino, a exploração das forças de trabalho, o exercício do trabalho domiciliar e o achatamento dos salários e lucros. Entretanto, é notória, em diversos momentos da pesquisa, a presença da esperança, da satisfação, do encanto pelo trabalho, de melhores condições profissionais, sociais e familiares. Realizar tal estudo gratifica e instiga os pesquisadores e, ao mesmo tempo, traz à tona as responsabilidades acadêmicas e profissionais do Serviço Social
This work focuses on the reality of some truly really courageous and enterprising women who have decided to put aside fears and insecurities in society introduced by the current reality of the world of work. The city of Franca, known worldwide for producing men's shoes, was so impressive, all the economic and social demands of the productive restructuring and its manifestations and conflicts brought to the reality of the population. We performed a historical perspective in relation to the labor movement, its insertion in the textile industry, the participation of women as labor force in this context, the history of France and productive region and to the changes in this route. More than one specific activity, the lingerie is for women and for the collective Francana an alternative perspective and a change. It is of note during the study that many practices still remain, such as the degradation of female labor, the exploitation of the labor force, the exercise of home work and flattening of wages and profits.However, it is notorious, at various times of the study, the presence of hope, of satisfaction, the work of the charm of better employment conditions, social and family. Such a study and rewards entices researchers and at the same time, brings out the responsibilities of academic and professional social work
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Moura, Lívia Marinho de. "Dos pés à cabeça : a reestruturação produtiva e a atuação das mulheres nas indústrias no município de Franca/SP/." Franca : [s.n.], 2011. http://hdl.handle.net/11449/98619.
Full textAbstract:
Orientador: Helen Barbosa Raiz EnglerBanca: Reginaldo Guiraldelli
Banca: Ubaldo Silveira
Resumo: O presente trabalho incide sobre a realidade de algumas mulheres realmente corajosas e empreendedoras que resolveram deixar de lado os medos e as inseguranças introduzidas na sociedade pela realidade atual do mundo do trabalho. O município de Franca, conhecido mundialmente pela produção do calçado masculino, recebeu, de maneira impactante, todos os choques econômicos e sociais demandados das reestruturações produtivas e suas manifestações e conflitos trazidos à realidade da população. Foi realizada uma perspectiva histórica em relação ao movimento operário, de sua inserção na indústria têxtil, da participação das mulheres como força de trabalho nesse contexto, da trajetória produtiva de Franca e Região e das mudanças ocorridas nesse percurso. Mais do que uma atividade específica, a lingerie representa para as mulheres e para a coletividade Francana uma alternativa, uma perspectiva e uma mudança. Evidencia-se durante o estudo que muitas práticas ainda permanecem, como a do aviltamento do trabalho feminino, a exploração das forças de trabalho, o exercício do trabalho domiciliar e o achatamento dos salários e lucros. Entretanto, é notória, em diversos momentos da pesquisa, a presença da esperança, da satisfação, do encanto pelo trabalho, de melhores condições profissionais, sociais e familiares. Realizar tal estudo gratifica e instiga os pesquisadores e, ao mesmo tempo, traz à tona as responsabilidades acadêmicas e profissionais do Serviço Social
Abstract: This work focuses on the reality of some truly really courageous and enterprising women who have decided to put aside fears and insecurities in society introduced by the current reality of the world of work. The city of Franca, known worldwide for producing men's shoes, was so impressive, all the economic and social demands of the productive restructuring and its manifestations and conflicts brought to the reality of the population. We performed a historical perspective in relation to the labor movement, its insertion in the textile industry, the participation of women as labor force in this context, the history of France and productive region and to the changes in this route. More than one specific activity, the lingerie is for women and for the collective Francana an alternative perspective and a change. It is of note during the study that many practices still remain, such as the degradation of female labor, the exploitation of the labor force, the exercise of home work and flattening of wages and profits.However, it is notorious, at various times of the study, the presence of hope, of satisfaction, the work of the charm of better employment conditions, social and family. Such a study and rewards entices researchers and at the same time, brings out the responsibilities of academic and professional social work
Mestre
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Sinclair, Donna Lynn. "Caring for the Land, Serving People: Creating a Multicultural Forest Service in the Civil Rights Era." PDXScholar, 2015. https://pdxscholar.library.pdx.edu/open_access_etds/2463.
Full textAbstract:
This qualitative study of representative bureaucracy examines the extension and limitations of liberal democratic rights by connecting environmental and social history with policy, individual decision making, gender, race, and class in American history. It documents major cultural shifts in a homogeneous patriarchal organization, constraints, advancement, and the historical agency of women and minorities. "Creating a Multicultural Forest Service" identifies a relationship between natural and human resources and tells a story of expanding and contracting civil liberties that shifted over time from women and people of color to include the differently-abled and LGBT communities. It includes oral history as a key to uncovering individual decision points, relational networks, organizational activism, and human/nature relations to shape meaningful explanations of historical institutional change. With gender and race as primary categories, this inquiry forms a history that is critical to understanding federal bureaucratic efforts to meet workforce diversity goals in natural resource organizations.
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McGee, Nicole Lynn. "Implementation of Healthier School Meals: Education and Acceptance." 2009. http://trace.tennessee.edu/utk_gradthes/547.
Full text
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Jean, Jia-Hong, and 簡嘉宏. "The study of well-being and job satisfaction of food service and employees." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/35631549142813809393.
Full textAbstract:
碩士國立中正大學
勞工關係學系暨研究所
103
From ancient to modern days, foods are the most important necessities to mankind. Nowadays, people can find restaurants almost anywhere. Food services industry is labor intensive and suffers from high turnover rates. In order to retain valuable employees, food services industry must create better employee job satisfaction and well-beings. The main purpose of this study is to investigate the relationships between job satisfaction and well-being of food service employees. The author used a mailed questionnaire and applied snowball sampling to collect data from food service employees. There were 235 valid questionnaires collected with the return rate of 57%. Based on the analyses from the returned questionnaires, the author found the following results: 1.Significant job satisfactions were found among food service employees. 2.There are no significant differences found among food service employees’ subjective well-beings. 3.Significant differences were found among food service employees’ job well-beings. 4.Food service employees’ job satisfaction influenced their job well-beings in some ways.
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Hsiao, Shu-Yi, and 蕭淑藝. "The Relationships among Locus of Control, Person-Group Fit, Perceived Organizational Service Climate and Service Attitude of Food Service Employees." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/3ype46.
Full textAbstract:
博士國立臺灣師範大學
科技應用與人力資源發展學系
102
Service workers’ service attitude is the key factor of customer satisfaction. It is postulated that personality traits, person-group fit and service climate are the important variables affecting service attitude. However, few researches have done to explore the relations among the variables and service attitude. This study aimed to focus on food service employees, who have long working time, high customer-contact frequency and high emotional labor, to explore the relationships their locus of control, person-group fit, perceived organizational service climate and service attitude. Questionnaire survey was conducted to collect necessary data and 322 valid questionnaires were obtained from 25 international tourist hotels in Taipei. The statistical analyses, t-test, ANOVA (analysis of variance), HRA (hierarchical regression analysis), and SEM (structural equation modeling), were applied. Consequently, the results are obtained as follow: (1) The managers and the front line service staffs have different views of service attitude; (2) Relationships significantly exist among employee’s locus of control, person-group fit, perceived organizational service climate and service attitude; (3) Employee’s person-group fit has moderating effect between service attitude and perceived organizational service climate. Finally, based on the results of this study, suggestions were made for hospitality and tourism industry as a reference.
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Basler, Joann. "Decision factors that influenced hospital foodservice directors to implement a waste management program." Thesis, 1996. http://hdl.handle.net/1957/27121.
Full textAbstract:
Economic, environmental, social and political influences made the management of
solid waste or garbage an important issue for all foodservice directors, including those
in health care facilities. The study objectives were to: (1) identify what components
of integrated waste management programs were being used in hospital foodservice
facilities in Oregon, Washington and Idaho, (2) identify decision making factors for
implementing or not implementing components of a solid waste management (SWM)
program, (3) determine which of the decision factors were perceived to be the greatest
barriers to implementing a SWM program, and (4) determine if demographic
characteristics influenced the foodservice director's decision regarding SWM. A
survey was sent to all (N=199) hospital foodservice directors in the three state region.
Of the 164 returned surveys, 75% of the directors reported they had recycling
programs, 51% participated in source reduction and 6% used incineration.
Foodservice labor, space to store recyclables, corporate support, monetary return and
the director's personal feelings were identified as decision factors (p= < .05) Space to
store recyclables and foodservice labor were considered the greatest barriers to recycling. Larger hospitals recycled more often and contracted foodservice operations
participated more in source reduction. Information on the decision factors that were
identified, can provide guidance to other directors as to the critical factors that should
be considered when attempting to implement a successful SWM program and solutions
could be developed to overcome or lessen the effects of the barriers.Graduation date: 1996
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Lin, Yu-Shan, and 林瑜珊. "Service Sabotage Antecedents and Behaviors of Full Time Employees in Food and Beverage Industry." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/02760507118627077326.
Full textAbstract:
碩士國立高雄餐旅大學
餐旅管理研究所
99
Explication of service sabotage is that organizational members intentionally act negative behaviors during service delivery process. This research adopted “focus groups” interview technique, aiming at full-time employees who have at least six months working experiences in food and beverage industry. Seven groups of full-time employees, a total of thirty two informants, were interviewed. This study attempted to understand, analyze, and generalize the antecedents and behaviors of service sabotage. The antecedents of service sabotage include three factors: Individual Factors, Firm Factors, and Customer Factors. The researchers also classify and describe seven folds of service sabotage behaviors: Refusal, Disregard, Implication, Disturbance, Foolery, Mistreatment, and Service Processes Simplification. Last but not least, this research attempted to identify the types of service sabotage behaviors by employees in food and beverage industry during service delivery process and assert managerial implications for future studies.
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Hung, Yun-Lin, and 洪韻玲. "The influence of employees' health awareness and food safety cognition on the satisfaction to organic vegetable uses and food service." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/ycpwjb.
Full textAbstract:
碩士中國文化大學
生活應用科學系碩士在職專班
107
Diet is the most important part of life. Half of the top 10 causes of death in our country are related to unhealthy eating. In pursuit of health, the public needs to strengthen and advances its awareness of self-health. Being staggered by a series of outbreaks of food scandal in Taiwan, many people pay attention to food safety. In response to the food safety incidents and health promotion, enterprises now attach great importance to employees' safety measures in various way. One of the measures is to provide organic vegetables and meals. This research will target employees of a technology company to conduct research about their health awareness and the purpose of this study is to: (1) Status analysis of employees' health awareness and food safety awareness and organic vegetable satisfaction and meal satisfaction patterns; (2) Different background variables of employees on health awareness and food safety awareness and organic vegetable satisfaction and supply (3) Research on the correlation between employees' health awareness and organic vegetable satisfaction and meal satisfaction; (4) Predictive analysis of employees' organic vegetables satisfaction and food satisfaction with health awareness; (5) Predictive analysis of employees' organic vegetable satisfaction and food satisfaction with food safety awareness; (6) Health awareness and food safety cognition correlation study. The research method of this study is planned to be conducted by using the "web questionnaire method". Taking the staff of a technology company as the mother group, the number of formal test samples is expected to be 432 people. The research tools include: "Personal Basic Information Questionnaire", "Health Awareness Scale", "Food Safety Awareness Scale" and "Satisfaction Scale". The data obtained will be analyzed by using SPSS statistics 22 in terms of number of assignments, percentage, mean, standard deviation, independent sample t test, one-way ANOVA, Pearson product-moment correlation and other statistical scores. The expected results of this study are as follows: 1. The average number of employees' health awareness is 4.05, the average number of food safety cognitions is 4.07, the satisfaction degree of organic vegetables is 3.71, and the satisfaction degree of food supplies is 3.68. 2. There is no significant difference in satisfaction of food supply among employees of different personal background variables. There are some significant differences in the satisfaction of organic vegetables. 3. The health awareness of the employees of the company showed a great degree of satisfaction with the food supply and organic vegetable satisfaction.Predictive power. 4. The food safety awareness of employees in the satisfaction of food and organic vegetable satisfaction. There is significant predictive power. 5. The awareness of food safety among employees of the company has significant predictability for satisfaction with food supply and satisfaction with organic vegetables. 6. There is significant correlation between the health awareness of employees and the awareness of food safety. Keywords: organic vegetables, health awareness, food safety awareness, satisfaction.
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Lee, Pei-Lun, and 李佩倫. "The Impact of Transformational Leadership Style on Food Service Employees’ Burnout at International Tourist Hotels." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/00054083423598766168.
Full textAbstract:
碩士高雄餐旅學院
餐旅管理研究所
98
Food service employees are subjected to human-oriented service, multinational, multilingual, many customers’ complaints, and unplanned situations. All these job characteristics are easily to make workers weighted down by the high stress, which ultimately leads to the occupational health condition—burnout. Burnout has a negative impact on employee commitment and performance, and results in some harmful behaviors such as being absent from work or turnover. Once an employee leaves the job, the company has to take the cost of turnover. Therefore, how to reduce employees’ burnout is the important issue to hotel management. There are studies which found out the impact of transformational leadership style on subordinates’ burnout. However, there are few researches discussing this issue in domestic hospitality industry. Therefore, this study aimed to understand the relationship between transformational leadership style and burnout, trying to find out the differences between the dimensions’ effects. The results showed that the marital status makes difference: the single employees have higher burnout level than the married ones; the captains have the highest burnout level, the second high is the servers. Transformational leadership style has the negative impact on employees’ burnout, and different dimensions have different effects: A.The three dimensions of transformational leadership—“friendly kindness,” “lead by vision” and “empower with consideration” have significant negative impact on the primary symptom of burnout—“emotional exhaustion.” B.The two dimensions of transformational leadership—“friendly kindness” and “empower with consideration” have significant negative impact on the second symptom of burnout—“depersonalization.” C.The three dimensions of transformational leadership— “lead by vision,” “empower with consideration” and “inspirational motivation” have significant negative impact on the last symptom of burnout—“reduced personal accomplishment.”
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邱超群. "The Study of Service Quality of Food and Beverage Employees in International Tourist Hotels in Taipei." Thesis, 2000. http://ndltd.ncl.edu.tw/handle/97449416984055357965.
Full textAbstract:
碩士國立臺北科技大學
生產系統工程與管理研究所
88
The growth of economy and the change of customers’ eating habits lead to the development of domestic food and beverage industry and influence tourist hotels’ restaurants as well. Since the service of food and beverage industry is the main component of tourist hotel service and one of the most important factors as well which attract customers. However, the customer orientation service has always been neglected while evaluating tourist hotel’s restaurant. Therefore, it is an important issue and worth making a study of how to improve employees’ service quality and to satisfy customers as well as how to evaluate employees’ performance of hotel’s restaurant. This research focused on 40 restaurants in international tourist hotels in Taipei and distributed 600 copies of questionnaires, and then analyzed the responded questionnaires with t-test, factor analysis, Pearson, ANOVA, and multi-regression, and then evaluated the quality of employees’ service by grey relational analysis. The research contributes to the conclusions as follows: (1) Design a standard scale which is appropriated in evaluating the quality of employees’ service, and conclude five main components of service quality by factor analysis, which are Responsiveness, Credibility, Information, Empathy, and Tangible. (2) The most emphasized parts by customers of service quality are “the sanitation and cleaning of restaurant and toilet “, ”the freshness, hygiene and taste of the offered food”, “the atmosphere of dining”. The most unsatisfactory parts of service quality are “waiter’s capability to deal with customer’s requirement in rush time”, “the related service (as parking for customer)”, “offering information of new dish or promotion activities”. (3) There is a gap between customers’ expectations of service quality before having meals and the actual feelings after meals. (4) The 13 service quality items are included in the statistic chart and the 5 factors influence the level of total satisfaction. (5) The higher monthly income and more frequencies having meals in restaurants customers have, the more they emphasize on information; the more education customers receive, the less satisfied they are with reaction. (6) When the evaluation of tourist hotel employees’ service quality is analyzed by the satisfaction degree of the 5 factors of service quality with grey relational analysis, the result of the analysis can be accessed as one of the references of improving service quality.
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Naude, Petro. "Dimensions of the dining experience of academic employees at full-service restaurants." Diss., 2015. http://hdl.handle.net/10500/23725.
Full textAbstract:
Full-service restaurants serve many different types of customers with preconceived ideas about what they want and expect to receive from the restaurant. During the dining experience, each customer experiences the service differently and subconsciously evaluates the experience differently. The purpose of this study is to determine the expectations and perceptions of customers regarding the dining experience dimensions at Full-Service Restaurants (FSRs). The dimensions relate to service quality, food quality and ambience quality expectations and perceptions of customers. Customer satisfaction was also analysed, as a satisfied customer will show return intentions and this customer will tell friends and family about this FSR. A self-administered survey of employees at a tertiary academic institution revealed that waiter professionalism, value for money and the atmosphere in the restaurant are the most important considerations when it comes to the expectations of the dining experience.
The findings of this study presented a demographic profile (gender, age, home language, highest education qualification, LSM) and it was found that demographic category groups differ in the way that they perceive the dining experience. The study reveals that males tends to be less critical than women, LSM 9 respondents are less critical than LSM 10 respondents and respondents with an undergraduate degree or less are less critical than respondents with a post-graduate degree. Respondents were satisfied overall with their dining experiences. Recommendations include that management must focus on pricing strategies, waiter training and the flow of communication between the restaurant and the customer. The recommendations made in this study will assist management of FSRs to understand the significance of the dining experience dimensions and to implement the required levels of service, food and ambience quality. With this knowledge, the management of FSRs can be assured of a satisfied customer and a competitive offering.Business Management
M. Com. (Business Management)
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Ramsay, Jean D. "Food safety knowledge and continuing education interests of hospital foodservice managers." Thesis, 2001. http://hdl.handle.net/1957/27450.
Full textAbstract:
Hospital patients are at high risk for foodborne illness; it is essential that
hospital foodservice managers know food safety principles. The purpose of this
research was to assess the basic food safety knowledge of hospital foodservice
managers and to determine their interest in continuing education related to food
safety. A survey was mailed to a random sample of 500 acute care hospital
foodservice managers in the United States. Usable surveys were returned by 264
(53%) of the managers. Managers correctly answered from 5 to 16 of the 16 basic
food safety knowledge question (mean 14.0±1.7). Managers correctly answered
questions relating to cross-contamination and risks for foodborne illness (98%),
proper procedures for thawing meat, cooling foods, and the sequence for cleaning
utensils and equipment (97%). Managers knew current recommendations for
storing eggs, use of a steamtable, and could identify a potentially hazardous food
(94%). Managers knew the proper sequence and time for hand washing (92%).
Questions missed most frequently were end point cooking temperatures for ground
beef (52% correct) and chicken (78% correct). However, when managers who
chose higher temperatures than required are added, 93 and 94% of the managers
would produce a safe product. Managers who chose a temperature lower than
required need to review basic cooking procedures. Knowledge scores were not
significantly different when the number of hospital meals served, type of hospital
ownership or management, managers years in foodservice, years as a manager,
education level, general certification, food safety certification, hours spent or
planned learning food safety, or the managers own rating of food safety knowledge
were compared to knowledge scores. Inservice training was the most used and
most preferred method for learning about food safety. Time support from the
hospital (66%) was most often identified as contributing to ease in learning about
food safety, followed by financial support (57%). Lack of time (76%) and lack of
interesting and convenient programs (39%) were most often identified as obstacles
to learning. Managers (94%) were interested in learning more about food safety,
especially about applying Hazard Analysis Critical Control Point principles to
everyday foodservice procedures.Graduation date: 2002
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"Standardised proportional mortality study among food-service workers in Hong Kong." 1998. http://library.cuhk.edu.hk/record=b5889772.
Full textAbstract:
by Chiu Yuk Lan.Thesis (M.Phil.)--Chinese University of Hong Kong, 1998.
Includes bibliographical references (leaves 127-133).
Abstract also in Chinese.
TABLE OF CONTENTS
ABSTRACT (ENGLISH) --- p.a
ABSTRACT (CHINESE) --- p.b
ACKNOWLEDGEMENTS --- p.iv
Chapter CHAPTER 1 --- INTRODUCTION --- p.1
Chapter 1.1 --- Cancer in Food-service Workers --- p.1
Chapter 1.2 --- Carcinogenicity of Cooking Fumes --- p.1
Chapter 1.3 --- High Risk of Lung Cancer in Chinese Women --- p.2
Chapter 1.4 --- Why do We Conduct This Study? --- p.3
Chapter 1.5 --- Implication of This Study --- p.4
Chapter 1.6 --- What Types of Cancer were Included in This Study? --- p.4
Chapter 1.7 --- Aims and Hypothesis of This Study --- p.5
Chapter 1.8. --- Outline of the Thesis --- p.5
Chapter CHAPTER 2 --- LITERATURE REVIEW --- p.8
Chapter 2.1. --- Occupational Epidemiological Studies --- p.8
Chapter 2.1.1 --- Studies of occupation and cancer occurrence based on routine records --- p.8
Chapter 2.1.2 --- Retrospective cohort studies among food service workers --- p.21
Chapter 2.1.3 --- Case-control studies --- p.27
Chapter 2.1.4 --- Case reports --- p.29
Chapter 2.1.5 --- Summary --- p.29
Chapter 2.2. --- Mutagens and Carcinogens in Cooking Fumes --- p.39
Chapter 2.2.1 --- Mutagens and carcinogens in cooking fumes --- p.40
Chapter 2.2.2 --- Summary --- p.42
Chapter CHAPTER 3 --- METHODS --- p.44
Chapter 3.1 --- Study Design --- p.44
Chapter 3.2 --- Study Population and Subjects --- p.46
Chapter 3.3 --- Reference Population --- p.48
Chapter 3.4 --- Sample Size Estimation --- p.48
Chapter 3.5 --- Data Sources and Data Collection --- p.49
Chapter 3.6 --- Data Processing --- p.53
Chapter 3.7 --- Data Analyses --- p.54
Chapter 3.7.1 --- Standardised proportional mortality ratio (SPMR) --- p.54
Chapter 3.7.2 --- Adjusted' SPMRs --- p.56
Chapter 3.7.3 --- Mortality odds ratio (MOR) --- p.58
Chapter 3.8. --- Exploring if Smoking could be a Confounding Factor --- p.62
Chapter CHAPTER 4 --- RESULTS --- p.64
Chapter 4.1 --- Characteristics of the Food-service Workers --- p.64
Chapter 4.2 --- Cancer Mortality Patterns of Food-service Workers --- p.69
Chapter 4.3 --- Adjusted SPMRs --- p.72
Chapter 4.4 --- Mortality Odds Ratios (MORs) --- p.76
Chapter 4.5 --- Mortality Odds Ratios Using Multiply Reference Diseases --- p.77
Chapter 4.6. --- Comparing SPMRs with MORs --- p.82
Chapter 4.7. --- Internal Comparison --- p.83
Chapter 4.8 --- Summary of Results --- p.90
Chapter 4.9. --- Survey on Smoking and Drinking Prevalence among Current Food-service Workers --- p.92
Chapter 4.9.1 --- Smoking habit --- p.92
Chapter 4.9.2 --- Drinking habit --- p.94
Chapter CHAPTER 5 --- DISCUSSION OF FINDINGS --- p.95
Chapter 5.1 --- Outcomes for This Study --- p.95
Chapter 5.1.2 --- Cancer risks for the kitchen workers --- p.96
Chapter 5.1.3 --- Cancer risks for the outside kitchen workers --- p.102
Chapter 5.2 --- Limitations of the Methods Adopted in the Present study --- p.107
Chapter 5.2.1 --- Standardised proportional mortality ratio (SPMR) --- p.107
Chapter 5.2.2 --- Morality odds ratio (MOR) --- p.109
Chapter 5.3 --- Bias and Control --- p.111
Chapter 5.3.1 --- Selection bias --- p.111
Chapter 5.3.2 --- Information bias --- p.113
Chapter 5.3.3 --- Confounding --- p.116
Chapter 5.4 --- Implications from the Results of the Present Study --- p.117
Chapter 5.5 --- Conclusion --- p.119
APPENDIX --- p.121
Appendix 1 --- p.121
Appendix 2 --- p.123
Appendix 3 --- p.124
Appendix 4 --- p.125
REFERENCES --- p.127
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Cluskey, Mary M. "The devlopment and implementation of a structured on-the-job training (SOJT) model in one healthcare foodservice operation." Thesis, 1992. http://hdl.handle.net/1957/27376.
Full textAbstract:
This study involved the development and implementation of a model for
providing structured on-the-job training (SOJT) in a healthcare foodservice
operation. The model was developed to provide a structured method for
conducting SOJT Events, the process when an incumbent employee trainer
teaches another employee to perform his/her job. The model was composed of
four components, each serving to support the Event. An SOJT Event Process
established a series of steps to follow when conducting SOJT. A Training
Manual and Training Checksheet were Support Documents used to assure the
consistency of each Event and to document standard procedures. Trainers
were prepared to conduct Events during the Trainer Preparation Workshop.
Finally, the last component was the SOJT Event Performance Support System,
a set of guidelines devised to create the support network necessary for Events
to be carried out in the work setting.
The model was implemented as each Trainer was scheduled to conduct
two SOJT Events over a three month period. It was tested by measuring
Trainee knowledge, performance and assessment of the SOJT Events. Other
employees, who had been trained with unstructured training in the past served
as control groups. Subjective observations of the applicability and
acceptability of the model among employees were also noted.
The model was successful in producing knowledge gains among
Trainees. Trainees who were recipients of SOJT assigned higher assessment
scores to SOJT than control group employees assigned to unstructured on-the
job training. There was no difference in performance among employees trained
using structured or unstructured on-the-job training. Employees that were
directly involved in the SOJT Events were positive about supporting the model.
Modifications for the model and the components are suggested. It was
concluded that the model components that were developed and the use of a
consultant with experience in training and instructional design are necessary for
implementation of structured on-the-job training in foodservice operations.Graduation date: 1992
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XIAO, HUI-YUN, and 蕭惠勻. "Experiences and Perspectives of Millennial Generation Employees for Workplace Fun - The Case of McDonald's Fast Food Service Restaurant." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/jgrdqw.
Full textAbstract:
碩士臺北市立大學
社會暨公共事務學系公共事務學碩士班
106
Many companies are faced with rapid changes in the external environment, continuously updated conditions in the market, and a deeper understanding of the importance of employees for the organization. As a result, more and more start-ups and multinational companies are committed to creating an atmosphere full of fun and joy. However, millennials have gradually become the main force of labor in the world, so companies need to have a deeper understanding of what forms of work and culture the new generation pursues. In addition to paying attention to the development status and goals of employees in their career stages, in addition to providing adequate salary, the human resources development strategy must also be adjusted in order to attract and retain employee groups and create a win-win enterprise ecosystem. Therefore, adapting to the needs of workers is an urgent task for companies. By exploring the “job of the workplace”, you can gain insight into how diverse workplace fun addresses the needs of millennial generation workers. This research mainly adopts a qualitative research method to understand McDonald's, a restaurant chain, through interviews. Its employees have views and experiences on the three workplace fun sources of “spatial design”, “engaging in fun activities” and “communicative interaction” to enhance the membership of the organization. Work satisfaction and achieve the purpose of retaining talent. This study finds that members of the organization have a high rating of “communicative interactions” that are one of the sources of workplace fun. They believe that colleagues’ friendships are more likely to be retained by companies than in the fun activities and space designs organized by McDonald’s. The biggest incentive for continued service. However, the nature of work is also inextricably linked with pleasure. For example, the service industry, the catering industry's emphasis on customer response, and the speed with which the meal production process is demanded are also sources of fun. In addition, flexible scheduling is also a major incentive for today's workforce. Through the above-mentioned results summarized in the interview, it is hoped that it will provide managers with the direction to adjust their management measures and create a fun and laughter working environment.
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Lee, Yeojin 1971. "The effect of empowerment on burnout of female employees in health and human service organizations in the state of Texas." Thesis, 2007. http://hdl.handle.net/2152/3147.
Full textAbstract:
The purpose of this study is to examine the relationship between the level of perceived empowerment and the level of burnout among female employees in health and human service organizations. Also, this study investigates the relationship between each dimension of empowerment--control, competence, and valued goals--and employees' level of burnout. In order to focus on the aforementioned relationships, this study takes into account background factors such as socio-demographic and employment characteristics. Data for the present study were taken from the Survey of Organizational Excellence, which was administered by the state of Texas to assess the organizational effectiveness of state employees. This study employs a series of multiple regression analyses in order to address the effect of the level of empowerment on the level of burnout--as well as the effect of the level of each dimension of empowerment on the level of burnout--for female employees in these health and human service organizations. The results indicate that female employees who perceive higher levels of control, competence, or valued goals--that is, empowerment taken as a whole--on the job experience lower levels of burnout. In addition to the effect of empowerment or the dimensions of empowerment, it was found that various background factors influence the level of burnout perceived by female employees in workplace. Finally, the author discusses the methodological limitations of this study, its implications for management and social work practice, as well as some recommendations for further research.text
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Jones, Edith Jeanette. "Evaluating quality circles in hospital foodservice." 1985. http://hdl.handle.net/2097/27466.
Full text
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Hsu, Yu-Chuan, and 徐于娟. "The Impact of Quality of Working Life on Employees'' Service Attitude , Customer Satisfaction and Customer Loyalty in Hotel Food and Beverage Departments." Thesis, 1999. http://ndltd.ncl.edu.tw/handle/96906425219264988663.
Full textAbstract:
碩士中國文化大學
觀光事業研究所
87
This study investigated (1) the quality of work life (QWL) perceived by the service personnel in the hotel foodservice departments, (2) the service attitude perceived by foodservice personnel and their customers, (3) the impact of QWL on employees’ service attitude, and (4) the association between service attitude and customer satisfac-tion and customer loyalty. Questionnaires were sent to 1620 service employees and 1200 customers in the Food and Beverage Department of 54 international hotels in Tai-wan. The response rate of employees was 41% and that of customers was 30%. Fre-quencies, percentages, ANOVA, and linear regression were used in data analysis. As the result, the quality of work life (QWL) perceived by the service personnel will effect employees’ satisfaction of the quality of work life. Quality of work and quality of relations effect quality of work life much. On the service attitude, employees’ profes-sional skills and kindness satisfy customers. Excluding kindness, There are relations between quality of work life and service attitude satisfaction. On the research, custom-ers’ satisfaction will be effected by service attitude. And customers’ satisfaction will in-crease customers’ loyalty. These findings prove Quality of Work Life is an essential and most important factor to improvement customers’ satisfaction.
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Cheng, Chao Wen, and 鄭詔文. "The Impact on Creative Personality of Food Service Industry Employees and Abilities to Deal with Emergency-Generation and Extraversion as Intervening Variable." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/39245348908599903869.
Full textAbstract:
碩士輔仁大學
餐旅管理學系碩士班
96
The purpose of this study is to explore the generation, extraversion and creative personality of restaurant employee that effect on the ability to deal with emergency. Puccio’s study shows creative personality and work demands are higher positive relation. He analysis the generation of restaurant employee、extraversion、creative personality and the ability to deal with emergency. Hence, the study used questionnaires survey method, collected all date and analysis the effect on creative personality of restaurant employee and the ability to deal with emergency. The study using statistics analysis SPSS 10.0 for all of the statistical data, and findings of the study are as follows: a. the higher creative personality of restaurant employee will have significant difference than the lower creative personality of restaurant employee. b. the higher or lower creative personality of restaurant employee in the ability to deal with emergency are no difference from generation. c. Under the circumstance of B generation, the higher creative personality and lower relative personality were no significant difference in the ability to deal with emergency. d. Under the circumstance of X generation, the man whose ability to deal with emergency of higher creative personality were significantly difference than the man whose ability to deal with emergency of lower creative personality. e. Under the circumstance of Y generation, the man whose ability to deal with emergency of higher and lower creative personality were all significantly difference. f. the performance of ability to deal with emergency of creative personality of restaurant employee and extraversion are no correlation. g. when restaurant employee are introversion，and higher creative personality, then their ability to deal with emergency will significant than lower creative personality. h. when restaurant employee are extroversion，their ability to deal with emergency no matter higher or lower were all significantly difference.