A Strategic Decision Matrix for Analyzing Food Service Operations at Air Force Bases

2006 ◽  
Author(s):  
Elizabeth Demmons ◽  
David Rohlinger ◽  
Julie Heiman
Keyword(s):  
Air Force ◽  
Food Service ◽  
Service Operations ◽  
Strategic Decision ◽  
Decision Matrix

Teamwork and the management of food service operations

1998 ◽  
Vol 4 (2) ◽  
pp. 67-73 ◽  
Author(s):  
Hadyn Ingram ◽  
Sue Jones
Keyword(s):  
Food Service ◽  
Service Operations

Managing Change in Food Service Operations

1970 ◽  
Vol 57 (4) ◽  
pp. 335-340
Author(s):  
Beatrice Donaldson
Keyword(s):  
Food Service ◽  
Service Operations ◽  
Managing Change

scholarly journals A Microbiological Analysis and Hazard Factor Evaluation of Food Utensils and Fixtures of Food Service Operations in Schools

2011 ◽  
Vol 37 (5) ◽  
pp. 376-386 ◽  
Author(s):  
Sung-Jun Park ◽  
Sung-Ho Hong ◽  
Anne Ha-Young Lee ◽  
Cheol-Ju Kim ◽  
Su-Jin Kim ◽  
...  
Keyword(s):  
Food Service ◽  
Service Operations ◽  
Microbiological Analysis ◽  
Factor Evaluation ◽  
Hazard Factor

Food and beverage operations and management

2019 ◽  
Author(s):  
John Cousins ◽  
David Foskett ◽  
David Graham ◽  
Amy Hollier
Keyword(s):  
Financial Management ◽  
Service Industry ◽  
Customer Relations ◽  
Food Service ◽  
Service Operations ◽  
Management Team ◽  
Team Development ◽  
Service Operation ◽  
Operational Management ◽  
Food And Beverage

Food and beverage (or food service) operations are concerned with the provision of food and a variety of beverages within business. The international food service industry provides millions of meals a day in a wide variety of types of food service operation. For managers in food and beverage operations, skills in marketing, merchandising, staff management, team development, training, customer relations, financial management and operational management are necessary for the management of both the service sequence (delivery) and the customer process (experience), and ultimately for the survival of the business. The various elements that make up a food and beverage operation can be summarised into the eight stages of the Food Service Cycle.

The Consumer's Opinions of the Food Service System: The 1973 Minot Air Force Base Survey

1973 ◽  
Author(s):  
Laurence G. Branch ◽  
Lawrence E. Symington ◽  
Herbert L. Meiselman
Keyword(s):  
Air Force ◽  
Service System ◽  
Food Service ◽  
Air Force Base

An application of grey based decision making approach for the selection of manufacturing system

2014 ◽  
Vol 4 (3) ◽  
pp. 447-462 ◽  
Author(s):  
Om Ji Shukla ◽  
Gunjan Soni ◽  
G. Anand
Keyword(s):  
Decision Making ◽  
Lean Manufacturing ◽  
Manufacturing Systems ◽  
Manufacturing System ◽  
Strategic Decision ◽  
Decision Matrix ◽  
Content Type ◽  
Manufacturing Organization ◽  
Decision Making Model ◽  
Selection Of

Purpose – In the current customer-driven market, the manufacturers have to be highly responsive and flexible to deliver a variety of products. Hence, to meet this dynamic and uncertain market changes, the production system, which enables the manufacturing of such variety of products should be able to meet such diverse, dynamic changes. Hence, selecting a suitable manufacturing system is a key strategic decision for today's manufacturing organization, which needs to survive in these uncertain market conditions. Hence, the purpose of this paper is to present a decision-making model for selecting the best manufacturing system and also discuss the criteria on the basis of which the management can select the same. Design/methodology/approach – A case of small- and medium-sized company is presented, in which the management is deciding to establish a most suitable manufacturing system. To supplement this, a suitable multi-criteria decision-making model (MCDM), the grey approach is used to analyze manufacturing system alternatives based on various decision criteria to arrive a comparative ranking. Findings – An extensive analysis of grey-based decision-making model described grey decision matrix, grey normalized decision matrix, grey weighted normalized decision matrix and grey possibility degrees for three alternatives revealed that lean manufacturing systems was found to be the most suitable manufacturing system among three alternatives for a given case. Research limitations/implications – The same study can be extended by including sub-criteria with main criteria for selection of manufacturing system by utilizing two MCDM techniques such as AHP or ANP with Grey approach. Practical implications – The Grey approach has been discussed in a detailed way and it will be useful for the managers to use this approach as a tool for solving similar type of decision-making problems in their organizations in the future. Originality/value – Although, the problem of selecting a suitable manufacturing system is often addressed both in practice and research, very few reports are available in the literature of Grey-based decision models that demonstrated its application for selecting a suitable manufacturing systems.

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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