Eating Out in the Nineteenth and Twentieth Centuries: Changes in Food and in Social Identities

2018 ◽  
Author(s):  
Christel Lane
Keyword(s):  
Twentieth Century ◽  
Social Identities ◽  
Rapid Urbanization ◽  
General Terms ◽  
Quality Of Food ◽  
Nineteenth And Twentieth Centuries ◽  
Eating Out ◽  
Gender And Nation ◽  
The Impact

This chapter examines the impact of rapid urbanization and industrialization on food and eating out. It draws attention to the growing standardization of food and, with greater class differentiation, to the growing diversity in eating-out venues. Class, gender, and nation are again used as lenses to understand the different eating-out habits and their symbolic significance. Towards the end of the twentieth century, pubs moved more fully towards embracing dining. However, the quality of food, in general terms, began to improve significantly only towards the end of the century, and hospitality venues also moved towards selling food from diverse national origins.

The influence of the structure of employees on sensory quality of restaurants' food

2014 ◽  
Vol 116 (3) ◽  
pp. 527-543 ◽  
Author(s):  
Dragan Tešanovic ◽  
Milovan Krasavcic ◽  
Bojana Miro Kalenjuk ◽  
Milijanko Portic ◽  
Snježana Gagic
Keyword(s):  
Sensory Quality ◽  
Second Phase ◽  
Content Type ◽  
Level Of Education ◽  
Third Phase ◽  
Practical Evaluation ◽  
Quality Of Food ◽  
The Impact ◽  
Practical Implications

Purpose – The aim of this paper is to determine the sensory quality of food in restaurants by professional food evaluators and to research the impact of education, age and number of employees on the quality of food. Design/methodology/approach – In the first phase five trained food tasters evaluated the sensory quality of food. In the second phase, the analysis of the structure of employees was done by establishing their level of education, age and number of employees. In the third phase the regression and correlation analysis was done with the aim to establish the impact of the level of education, age and number of employees on the sensory quality of food. Findings – The sensory evaluation has shown that the evaluated food is of moderate quality. Correlation matrix has shown that the education level of employees has a high impact on the sensory quality of food. There is a correlation between the number of employees, their age and their education. Practical implications – Obtained results are the indicators of the quality of food in restaurants in the region and they can serve for the improvement of quality. They have shown that education and staff training can contribute to a better quality of food. Established methodology can also contribute to the practical evaluation of quality. Originality/value – This paper is reflected on the specific application of methodology of the sensory analysis of food in restaurants. The paper pointed to the impact of employees on the sensory quality of food by statistical methods. Statistical results which point to the great impact of the level of education of employees on the sensory quality of food in restaurants are particularly valuable.

Social Policy, Welfare, and Social Identities, 1900–1950

2015 ◽  
Author(s):  
Julia Moses
Keyword(s):  
Twentieth Century ◽  
International Organizations ◽  
Welfare States ◽  
Social Identities ◽  
The Political ◽  
Reform Movements ◽  
Family Policies ◽  
Population Politics ◽  
Political Spectrum ◽  
The Impact

The first half of the twentieth century witnessed the dramatic emergence of modern welfare states across Europe. Why did this transformation take form? Was this process uniform across Europe? And what did it mean for relations between individuals and states? This chapter suggests that European social policies in the early twentieth century were characterized by an emphasis on integration and community. This perspective chimed with widespread utopian aspirations for social improvement voiced across the political spectrum and across the Continent. Nonetheless, the relative emphasis on integration and community varied across Europe and over time. Moreover, associated quests for an ideal future held the potential to be both enabling and oppressive. This chapter highlights two related themes that reveal these complexities: work and population politics. It charts developments in social legislation across Europe, including eugenics, labour, and family policies, and it traces the impact of transnational reform movements and international organizations.

scholarly journals Abiotic Stresses: Alteration of Composition and Grain Quality in Food Legumes

Agronomy ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 2238
Author(s):  
Sumi Sarkar ◽  
Marium Khatun ◽  
Farzana Mustafa Era ◽  
A. K. M. Mominul Islam ◽  
Md. Parvez Anwar ◽  
...  
Keyword(s):  
Abiotic Stresses ◽  
Grain Quality ◽  
Economic Security ◽  
Poor People ◽  
Grain Composition ◽  
Food Legumes ◽  
The World ◽  
Quality Of Food ◽  
The Impact

Abiotic stresses varyingly affect the grain composition and quality of food legumes. This paper is aimed at discussing the impact of abiotic stresses on the grain composition and quality of food legumes. As protein is the main grain constituent of food legumes for which it is being consumed by humans as a cheap protein source, abiotic stresses such as heat, cold, drought, salinity and heavy metals alter this grain protein content in different dimensions for different food legumes. Moreover, other valuable constituents such as starch, soluble sugar, oil, fatty acid and fiber content are affected differently by the abiotic stresses. The diverse impact of these abiotic stresses ultimately declines the grain quality and yield of food legumes. As food legumes play a vital role in the nutritional diet of millions of people in the world and are occasionally denoted as the meat of poor people, it is important to recognize that the sustainable production of food legumes, even under various environmental stresses, has the potential to ensure protein security for people globally. Therefore, it has become a necessity to improve the productivity and quality of food legumes under abiotic stresses through proper crop management and improved breeding strategies, thus enhancing food and economic security to the farmers, particularly in the developing countries of the world.

The School Meals Service in Wales, c.1906–1944

2020 ◽  
Vol 30 (1) ◽  
pp. 88-114
Author(s):  
Russell Grigg
Keyword(s):  
Twentieth Century ◽  
Parental Responsibility ◽  
Archival Research ◽  
School Meals ◽  
Local Authorities ◽  
Nutritional Guidelines ◽  
Quality Of Food ◽  
Education Act

This article explores a relatively neglected theme, namely the development of the school meals service in Wales in the first half of the twentieth century. Drawing on archival research, the article highlights the complexities of implementing policy. It is organized in two sections. The first outlines the main developments between the permissive Education (Provision of Meals) Act of 1906 and the Education Act of 1944, which compelled local authorities to provide a midday meal and set nutritional guidelines for schools. The second section discusses factors that affected the school meals service in Wales: parental responsibility, eligibility, cost, stigma and the quality of food, which collectively hindered progress. The article concludes that despite growing interventionist policies between 1906 and 1944, local authorities in Wales struggled to reach a consensus over how best to implement legislation, and progress remained uneven.

scholarly journals The impact of the economic availability of food in Russia on consumption patterns and health of the nation

2019 ◽  
Vol 27 (3) ◽  
pp. 429-441
Author(s):  
Marina L. Vartanova
Keyword(s):  
Dietary Habits ◽  
Healthy Lifestyle ◽  
Healthy Diet ◽  
Daily Diet ◽  
Health Products ◽  
Quality Of Food ◽  
Processed Products ◽  
The Impact ◽  
Modern Technologies

Currently, Russia is implementing the project “Demography”, which involves the formation of motivation of people to a healthy lifestyle, including a healthy diet. In the article the author reveals the problem of the lack of quality and vital for health products in the daily diet of the majority of the population due to the lack of opportunities to purchase them. Falling incomes and purchasing power of the population shifts the food vector to the consumption of products rich in vegetable fats and sugars or processed products made from inexpensive imported products. High prices for quality products remain the main factor determining the structure of consumption and health of the nation. In this regard, enterprises should start from the regional characteristics both in terms of income levels and dietary habits, and age composition of the target audience, because of the quality of food depends on maintaining the health and longevity of the population and the gene pool of future generations. It is necessary to take measures to promote a healthy diet, create “separate shelves” with natural products, reduce cheating on products, ranging from excise duties to logical costs. Issues of production of environmentally friendly products come to the fore today. In this regard, modern technologies in agriculture are in great demand today, allowing to increase the purity of products.

scholarly journals Students’ perceptions and behavior toward on-campus foodservice operations

2020 ◽  
Vol 34 (1) ◽  
pp. 13-28 ◽  
Author(s):  
Ruth Annette Smith ◽  
Andrea White-McNeil ◽  
Faizan Ali
Keyword(s):  
Service Quality ◽  
Structural Equation ◽  
Black College ◽  
Equation Modeling ◽  
Value For Money ◽  
Content Type ◽  
Food And Beverage ◽  
Quality Of Food ◽  
The Impact

Purpose The purpose of this paper is to determine the students’ perceptions of an on-campus foodservice operation at an identified historically black college and university (HBCU) and its effect on their satisfaction and dining frequency. Design/methodology/approach A survey of 685 students was conducted to collect data. Partial least squares based structural equation modeling is used to test the proposed structural model with SmartPLS 3.0. Findings Results confirm that quality of food, ambience, value for money, food and beverage options and service quality have a positively significant impact on students’ overall satisfaction with the on-campus foodservice operation and dining frequency. As such, all the hypotheses are supported. Research limitations/implications These findings indicate that on-campus foodservice operators should focus on quality of food, ambience, value for money, food and beverage options and service quality to achieve student satisfaction. This in turn could positively impact the institution’s reputation, student retention and the marketability of the institution to future students. Originality/value This study would help on-campus foodservice operators to better understand the impact of the various elements of foodservice experience which will lead to students’ overall satisfaction and dining frequency, particularly in a HBCU setting.

IMPACT OF PERCEIVED QUALITY ON CONSUMER ATTITUDE IN FOOD INDUSTRY OF PAKISTAN

2019 ◽  
Vol 3 (3) ◽  
pp. 181-198
Author(s):  
Turab KHAN ◽  
Naushad AHMED ◽  
Hafiz Ishtiaque HUSSAIN
Keyword(s):  
Food Industry ◽  
Perceived Quality ◽  
Future Research ◽  
Consumer Attitude ◽  
Linear Regression Method ◽  
Brand Name ◽  
Research Papers ◽  
Quality Of Food ◽  
The Impact

Purpose: The purpose of this study is to identify the impact of perceived quality on consumer attitude in the food industry. Design/Methodology/Approach: With positive philosophy method, this study is based on Quantitative approach and the truthful data was collected by Surveys from the consumers of the food industry in Pakistan. The linear Regression method directed for the measurement. Findings: The results indicate the impact of perceived quality on consumer attitude in food industry which elaborate that there is a moderate impact of perceived quality on consumer attitude that indicates the significant relation among perceive quality on consumer attitude. Research limitation/Implication: The study is limited to consider only food industry, the result shows that there is a significant moderate impact of perceived quality on consumer attitude although, the data was collected from the consumers of Karachi. Implications: This study suggests local food industry about the attitude of consumer towards the quality of food whereas food industry can take benefit from this study to know the quality matters for the customers which they can start providing the quality food to increase their brand name & loyalty among  customers. Originality/Value: This study is carried out having seen the previous research papers although, from this study, the service quality in the food industry can be studied further for future research. Keywords:

Quantity vs. Quality: The Impact of Changing Demand on the British Aircraft Industry, 1900–1960

1968 ◽  
Vol 42 (4) ◽  
pp. 443-466 ◽  
Author(s):  
Robin Higham
Keyword(s):  
Twentieth Century ◽  
Aircraft Industry ◽  
Important Impact ◽  
Military Conflicts ◽  
Aircraft Production ◽  
The Impact

This study reveals distinct cycles directly related to the major military conflicts of the twentieth century which had an important impact on the quantity and quality of British aircraft production. The author also suggests that these cycles may have relevance for other countries and other industries.

How Equal is Access to Public Services? The Impact of Sociodemographic Background on Public Service Delivery in Sri Lanka

2020 ◽  
pp. 0169796X2097088
Author(s):  
R. Ramesh
Keyword(s):  
Public Services ◽  
Good Governance ◽  
Sociodemographic Factors ◽  
Social Identities ◽  
Sri Lankan ◽  
Access To Education ◽  
Level Of Education ◽  
Marginalized Communities ◽  
The Impact

Existing evidence strongly supports the thesis that sociodemographic variables, such as ethnicity, various forms of identity affiliation (religion, caste, and language), social norms, and level of education, tend to influence citizens’ ability to gain access to public services in developing societies. This article explores the extent to which ethnicity, social identities, and level of education influence access to public services in the Sri Lankan context, taking the plantation community as a case in point. The article finds that though there are constitutional mandates ensuring citizenry rights and entitlements to public services, sociodemographic factors considerably limit those rights for deprived communities. Based on the evidence, it is argued that improving the quality of governance and access to education for marginalized communities tends to reduce the discrimination suffered by these communities and to hold public institutions accountable. Thus, this study seeks to contribute to the existing literature on good governance and the delivery of public services to marginalized communities through focusing on the importance of sociodemographic conditions.

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