Analysis of the U.S. Navy Food Service Recruiting Program. Part 2. The Feasibility of Recruiting Cooks from Civilian Vocational and Technical Schools

1984 ◽  
Author(s):  
Helene B. Masor ◽  
Charles A. Salter ◽  
Lawrence E. Symington ◽  
John. B. Knight
Keyword(s):  
Food Service ◽  
Technical Schools ◽  
The U.S

The Need for Standards in Foodservice Sanitation Education

1978 ◽  
Vol 41 (4) ◽  
pp. 295-301
Author(s):  
OSCAR P. SNYDER
Keyword(s):  
Educational Outcomes ◽  
Educational Program ◽  
Public Health Service ◽  
Food Service ◽  
Point Of View ◽  
Educational Outcome ◽  
Department Of Health ◽  
Food Borne ◽  
Food Borne Illness ◽  
The U.S

At present there is only one guideline for determining what information should be taught in foodservice sanitation courses. This basic document is the Food Service Sanitation Manual, including a model foodservice sanitation ordinance, 1976 revision, by the U.S. Department of Health, Education and Welfare, Public Health Service, and Food and Drug Administration. However, this manual is not written in terms of educational outcome and is not truly based on sound educational principles. This paper approaches the problem of prevention of food borne illness from the educator's point of view. It discusses the instructional problem in sanitation, why people must learn, who the students are, the values and benefits of this educational program, and what should be taught if the educational outcomes are to be attained.

scholarly journals Identifying Factors Influencing a Hospital's Decision to Adopt a Farm-to-Hospital Program

2013 ◽  
Vol 42 (3) ◽  
pp. 508-517 ◽  
Author(s):  
Bobby J. Smith ◽  
Harry M. Kaiser ◽  
Miguel I. Gómez
Keyword(s):  
United States ◽  
Logit Model ◽  
Food Service ◽  
Local Communities ◽  
Applied Economics ◽  
Northeastern United States ◽  
Department Of Agriculture ◽  
Factors Influencing ◽  
Using Data ◽  
The U.S

Farm-to-hospital (FTH) programs can potentially improve the economy of local communities and preserve the environment. Research on adoption of farm-to-hospital (FTH) programs is extremely limited in the agricultural and applied economics literature. Using data from our 2012 regional FTH program survey of hospital food-service directors in the Northeastern United States and from the U.S. Department of Agriculture, this study estimates a logit model to determine factors that influence a hospital's decision to adopt an FTH program. The empirical results indicate that specific hospital characteristics and agricultural factors significantly influence a hospital's decision to adopt.

scholarly journals Managerial Practices regarding Workers Working while Ill†

2015 ◽  
Vol 78 (1) ◽  
pp. 187-195 ◽  
Author(s):  
D. M. NORTON ◽  
L. G. BROWN ◽  
R. FRICK ◽  
L. R. CARPENTER ◽  
A. L. GREEN ◽  
...  
Keyword(s):  
Food Service ◽  
Future Research ◽  
Food Handling ◽  
Policy Makers ◽  
Managerial Practices ◽  
Restaurant Managers ◽  
Leave Policy ◽  
Few Data ◽  
Food Workers ◽  
The U.S

Surveillance data indicate that handling of food by an ill worker is a cause of almost half of all restaurant-related outbreaks. The U.S. Food and Drug Administration (FDA) Food Code contains recommendations for food service establishments, including restaurants, aimed at reducing the frequency with which food workers work while ill. However, few data exist on the extent to which restaurants have implemented FDA recommendations. The Centers for Disease Control and Prevention's Environmental Health Specialists Network (EHS-Net) conducted a study on the topic of ill food workers in restaurants. We interviewed restaurant managers (n = 426) in nine EHS-Net sites. We found that many restaurant policies concerning ill food workers do not follow FDA recommendations. For example, one-third of the restaurants' policies did not specifically address the circumstances under which ill food workers should be excluded from work (i.e., not be allowed to work). We also found that, in many restaurants, managers are not actively involved in decisions about whether ill food workers should work. Additionally, almost 70% of managers said they had worked while ill; 10% said they had worked while having nausea or “stomach flu,” possible symptoms of foodborne illness. When asked why they had worked when ill, a third of the managers said they felt obligated to work or their strong work ethic compelled them to work. Other reasons cited were that the restaurant was understaffed or no one was available to replace them (26%), they felt that their symptoms were mild or not contagious (19%), they had special managerial responsibilities that no one else could fulfill (11%), there was non–food handling work they could do (7%), and they would not get paid if they did not work or the restaurant had no sick leave policy (5%). Data from this study can inform future research and help policy makers target interventions designed to reduce the frequency with which food workers work while ill.

COVID-19 and the US Lettuce Supply Chain: Implications for Farmworker Health and Safety and a Secure Supply

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Ali Loker
Keyword(s):  
Affordable Housing ◽  
Value Chain ◽  
Structural Changes ◽  
Health And Safety ◽  
Food Service ◽  
Access To Health ◽  
The Us ◽  
Fair Wages ◽  
Working And Living Conditions ◽  
The U.S

AbstractThe COVID-19 pandemic has exposed multiple vulnerabilities in the U.S. lettuce value chain. Restaurants and other food service operations closed almost overnight, leaving farmers with millions of dollars of excess lettuce. Because of the rigid value chain, farmers were forced to decide whether to harvest their crops for donation, try to find new customers, or plow their crops under. Close working and living conditions increase farmworkers’ risk of contracting COVID-19. Though many operations have implemented safety measures to protect farmworkers from COVID-19 in the short-term, larger structural changes must be made to provide workers with fair wages, access to health insurance and paid time off, and affordable housing. This review outlines the current value chain of lettuce in the U.S. and the disruptions caused by COVID-19, analyzes the impacts on farmworker health and safety, and offers recommendations for a more resilient lettuce value chain.

scholarly journals The Global Demand For United States Frozen Potatoes in the Year 2000

1993 ◽  
Vol 3 (2) ◽  
pp. 239-244 ◽  
Author(s):  
Yanqing Gao ◽  
Joseph F. Guenthner
Keyword(s):  
Food Service ◽  
Retail Market ◽  
Service Market ◽  
Global Demand ◽  
The World ◽  
Demand Equations ◽  
Frozen Potatoes ◽  
Year 2000 ◽  
Potato Products ◽  
The U.S

An econometric model was developed to forecast the global demand for U.S. frozen potato products in the year 2000. Quantity-dependent demand equations were established for the U.S. retail market, the U.S. food service market, the Japanese market, and the rest of the world. It was estimated that total sales of U.S. frozen potato products will be 81.5 million cwt in 2000, a 33% increase from 1989. The domestic retail market is forecast to increase by 4%, and the food service market by 33%. Exports are expected to double 1989 volume, with a 30% increase in exports to Japan and a 264% growth in exports to the rest of the world.

scholarly journals Restaurant Organizational Forms and Community in the U.S. in 2005

2011 ◽  
Vol 10 (1) ◽  
pp. 1-24 ◽  
Author(s):  
Glenn R. Carroll ◽  
Magnus Thor Torfason
Keyword(s):  
Ecological Niche ◽  
Service Providers ◽  
Sociological Theory ◽  
Age Distribution ◽  
Food Service ◽  
The United States ◽  
Organizational Forms ◽  
Suburban Sprawl ◽  
The U.S ◽  
Analyze Data

Recent sociological theory and research highlights food, drink, and restaurants as culturally meaningful and related to social identity. An implication of this view holds that the prevalence of corporate chain restaurants affects the sociological character of communities, as many activists, popular–based movements, and theorists contend. The analysis we report here seeks to identify the ecological niche properties of chain and independent restaurants—which kinds of communities support restaurant chains, and which kinds of communities tend to support independent local restaurants and food service providers instead. We analyze data from a 2005 sample of 49 counties across the United States with over 17,000 active restaurants. We argue that demographic stability affects the community composition of organizational forms, and we also investigate arguments about a community's income distribution, age distribution, population trends, geographic sprawl, and commuter population. We find that communities with less stable demographic make–ups support more chain restaurants, but that other factors, including suburban sprawl and public transit commuter, also have some impact.

scholarly journals How and What Influences from COVID-19 Have Impacted Stock Prices and Exchange Rates? the Case of Japan

2021 ◽  
Vol 10 (2) ◽  
pp. 32
Author(s):  
Yutaka Kurihara
Keyword(s):  
Exchange Rates ◽  
Stock Prices ◽  
Food Service ◽  
The State ◽  
The Other ◽  
State Of Emergency ◽  
Market Participants ◽  
Japanese Yen ◽  
Death Cases ◽  
The U.S

This study reports the empirical analyzes of the COVID-19 on stock prices and exchange rates of Japan. Newly confirmed cases and death cases have significantly positive impacts on Japanese stock prices. One reason is that Japanese stock prices recently move together with U.S. stock prices. Under this situation, the U.S. could recover from the damage of COVID-19 ahead of other countries and its stock prices have increased hugely, so the effects on Japanese stock prices have been quite large. The rising of the U.S. stock prices have had a big influence so as to deny the adverse effects by COVID-19 in Japan. The other reason is that although the stock prices of tourism, food service, and so on were damaged in Japan, other industry stock prices have been increasing. The coefficients of declaration of the state of emergency/anti-infection measures are positive which denotes that the stock market may have taken the measure favorably. However, they are positive, but they are also insignificant. For the exchange rates, the newly confirmed case is significant and positive which means that it promotes depreciation of the Japanese Yen. It seems natural because if the situation of COVID-19 becomes serious, market participants consider investment in Japan as risky. Finally, both of the cases of confirmed cases and death cases of COVID-19 are negatively and significantly related with the flow of people. The coefficient of declaration of the state of emergency/anti-infection measures is negative, however, they are not significant to the flow of people.

scholarly journals A Model for Improving Diet Quality within Child Nutrition Programs: The U.S. Army’s Child and Youth Services Healthy Menu Initiative

2020 ◽  
Vol 17 (8) ◽  
pp. 2746
Author(s):  
Jennifer Hanson ◽  
Jillian Joyce ◽  
Denise Laursen ◽  
Paola Paez
Keyword(s):  
Diet Quality ◽  
Child Nutrition ◽  
Food Service ◽  
Dietary Guidelines ◽  
Food Storage ◽  
Childhood And Adolescence ◽  
Care Providers ◽  
Adult Care ◽  
Service Staff ◽  
The U.S

The U.S. Army’s Child, Youth, and School Services (CYS), which has the capacity to serve more than 70,000 meals/snacks per day, is a geographically dispersed system with facilities worldwide. This case report is a description and evaluation of the implementation of a major food program initiative within the CYS system. In collaboration with Kansas State University, the Healthy Menu Initiative was established to standardize the system’s menus, reflect the guidance contained within the 2015–2020 Dietary Guidelines for Americans, and take into account the Child and Adult Care Food Program regulations that went into effect on 1 October 2017. Food storage space, food service equipment, product availability, food safety considerations, and staff shortages have all proven to be challenges in the development and implementation of the menus. Participant acceptance has been an issue in some instances, and special diet requirements add to the workload of the staff. To overcome these challenges, input was solicited from CYS management, care providers, food service staff, and participant families, as well as participants themselves. Taste testing and classroom cooking activities have been developed to increase acceptance, and over 500 CYS food program staff have attended in-depth training sessions to support the initiative. Overall, the initiative has been well received, and there has been an improvement in the diet quality of the foods served within the program. This improvement is noteworthy, as optimal growth and development during childhood and adolescence are reliant on sound nutrition.

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