A Study on the Relationship Between Work Environment and Psychological Exhaustion, Organizational Effectiveness, and Long-term Service of Group Food service Workers

2021 ◽  
Vol 25 (2) ◽  
pp. 229-255
Author(s):  
Mijeong Song ◽  
◽  
Okhyeon Kim
Keyword(s):  
Work Environment ◽  
Organizational Effectiveness ◽  
Food Service ◽  
Service Workers ◽  
Food Service Workers ◽  
The Relationship

Staff Perceptions of a Mealtime Management Educational Video for Training in Long-Term Care Homes

2020 ◽  
pp. 1-6
Author(s):  
Roseann Nasser ◽  
Allison Cammer ◽  
Thilina Bandara ◽  
Sabrina Bovee
Keyword(s):  
Long Term Care ◽  
Food Service ◽  
Continuing Care ◽  
Staff Perceptions ◽  
Term Care ◽  
Service Workers ◽  
Training Tool ◽  
Food Service Workers ◽  
Email Invitation

The purpose of this study was to determine if staff perceive a mealtime management video to be a beneficial and useful training tool in long-term care (LTC) homes. An email invitation was sent to the Dietitians of Canada Gerontology Network inviting dietitians working in LTC homes to participate. A previously used and reliable 25-item questionnaire was used to assess sustained attention/mental effort, learner satisfaction, clinical experience/relevance, and information processing of the video. Dietitians were asked to show the video to LTC staff and distribute the questionnaire to staff after viewing the video. A total of 769 surveys were completed at 28 LTC homes across Canada. Eighty-seven percent (n = 637/736) of participants felt more knowledgeable after viewing the video and 91% (n = 669/738) found the video format easy for learning. Managers had a higher Likert scores (mean = 6.2 out of 7) than continuing care assistant (mean = 5.7, P = 0.02) and food service workers (mean = 5.5, P = 0.001) for the clinical relevance scales. No differences were found for age (χ2 = 5.52, P = 0.60), gender (χ2 = 2.65, P = 0.10), and size of home (χ2 = 3.34, P = 0.34). Staff perceived the video to be useful for their work with residents living in LTC homes and it raised awareness of the importance of their roles at mealtimes.

Workload Thresholds for Human Performance Models

2017 ◽  
Vol 61 (1) ◽  
pp. 781-785
Author(s):  
Dick Steinberg ◽  
Dan Donohoo ◽  
Laura Strater ◽  
Alice Diggs
Keyword(s):  
Human Performance ◽  
Food Service ◽  
Design Decisions ◽  
Service Workers ◽  
Loss Of Life ◽  
Maximum Time ◽  
Operator Tasks ◽  
Food Service Workers ◽  
The Times

Human performance modeling (HPM) can be an effective tool to use for determining crew designs. Crew design includes determining the number of operators needed, the role of automation, and member task responsibilities required to operate a system. Without effective measures of performance and thresholds for assessing success, design decisions from HPM will be erroneous. Operator tasks can be assigned and allocated to crew members in a simulation to estimate the workload for each operator during a period of performance. The methods for determining when an operator exceeds workload thresholds create challenges for those using HPM for crew design. Some types of analysis have more clearly defined thresholds. For example, if a military operator has too many tasks to complete to effectively initiate countermeasures between the times they receive a warning until the time the threat arrives, they are overloaded and cannot complete their mission. However, many missions do not have such a severe penalty for not completing the tasks within a given time. For example, pharmacists, satellite managers, traffic managers, food service workers do not have such stringent task timing completion thresholds. For example, the penalty for a food service provider to be overloaded is typically extended wait times rather than risk of a loss of life. For these types of operational situations, determining overload is much more challenging. This paper describes a new workload thresholds for operator workflow models. It incorporates the vigilance effort, the maximum time a crew member will be fully loaded, and determining the maximum time worked without a break.

The Work of Performativity: Staging Social Justice at the University of Southern California

10.1068/d344 ◽  
2002 ◽  
Vol 20 (4) ◽  
pp. 401-424 ◽  
Author(s):  
Donna Houston ◽  
Laura Pulido
Keyword(s):  
Southern California ◽  
Food Service ◽  
University Of Southern California ◽  
Social Critique ◽  
Service Workers ◽  
Food Service Workers ◽  
The University ◽  
Work Contract ◽  
Alternative Reading

In this paper we offer an alternative reading of the role of performativity and everyday forms of resistance in current geographic literature. We make a case for thinking about performativity as a form of embodied dialectical praxis via a discussion of the ways in which performativity has been recently understood in geography. Turning to the tradition of Marxist revolutionary theater, we argue for the continued importance of thinking about the power of performativity as a socially transformative, imaginative, and collective political engagement that works simultaneously as a space of social critique and as a space for creating social change. We illustrate our point by examining two different performative strategies employed by food service workers at the University of Southern California in their struggle for a fair work contract and justice on the job.

Binge Drinking Among Public Sector Food Service Workers in Brazil

2021 ◽  
Vol Publish Ahead of Print ◽  
Author(s):  
Bruna Vieira de Lima Costa ◽  
Ada Ávila Assunção ◽  
Jennifer Elaine Santos ◽  
Larissa Andreza França da Silva ◽  
Sabrina Alves Ramos ◽  
...  
Keyword(s):  
Public Sector ◽  
Binge Drinking ◽  
Food Service ◽  
Service Workers ◽  
Food Service Workers

STATUS OF FOOD SANITATION KNOWLEDGE AMONG FOOD SERVICE WORKERS*

1953 ◽  
Vol 16 (2) ◽  
pp. 55-60
Author(s):  
H. S. Adams
Keyword(s):  
Food Service ◽  
Restaurant Industry ◽  
Food Handler ◽  
Multiple Choice Questions ◽  
Basic Principles ◽  
Service Workers ◽  
Safe Food ◽  
Food Service Workers ◽  
Food Workers ◽  
Restaurant Owners

This article reports upon an investigation carried on by the author and his staff among restaurant owners and food workers in Minnesota. The object of this investigation was to determine how much food service personnel knew about, and understood, the basic principles of safe food handling. Owners and their employees were questioned in a casual manner during the course of routine inspections, and in addition some two hundred others were tested through the use of multiple choice questions prior to the operation of food handler classes. The data presented demonstrates the need for more emphasis by sanitarians upon basic principles of food hygiene and a constant program of explanation and instruction of personnel within the restaurant industry.

scholarly journals Culinary Training of School Food Service Workers with a Celebrity Chef

2018 ◽  
Vol 50 (7) ◽  
pp. S125
Author(s):  
Alyce D. Fly ◽  
Elizabeth Foland ◽  
Sarah Kenworthy ◽  
Megan Doyle
Keyword(s):  
Food Service ◽  
School Food ◽  
Service Workers ◽  
School Food Service ◽  
Food Service Workers

The Food Service Worker in the Military Dining Facility: Job Satisfaction, Training, and Human Factors

1974 ◽  
Vol 18 (3) ◽  
pp. 337-339
Author(s):  
Lawrence E. Symington
Keyword(s):  
Job Satisfaction ◽  
Human Factors ◽  
Air Force ◽  
Food Service ◽  
Service Systems ◽  
Service Worker ◽  
Service Workers ◽  
Factors Analysis ◽  
Food Service Workers ◽  
The Military

Surveys and interviews were administered to both civilian and military food service workers at two Air Force bases to assess job satisfaction, opinions about environmental and equipment features relevant to potential human factors problems, and opinions about additional training. Results indicated that while military personnel were somewhat more unhappy about their work, civilian workers also expressed dissatisfaction. Overall, the workers were least satisfied with promotions, pay, and the work itself; and more satisfied with their co-workers and supervisors. In the human factors area, workers were particularly concerned with the heat in their kitchens and the inadequacy (both agewise and qualitywise) of their equipment. Several young military workers expressed a desire to leave the food service area. A recommendation for the inclusion of the worker-human factors analysis in future assessments of food service systems is made.

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