scholarly journals ASSESSMENT OF SCHOOLCHILDREN’S DEMAND SATISFACTION WITH CATERING SERVICES IN GENERAL SECONDARY EDUCATION INSTITUTIONS

2021 ◽  
Author(s):  
Julija Petruk ◽  
Oleh Hryhorenko
Keyword(s):  
Secondary Education ◽  
Customer Service ◽  
Food Supply ◽  
Service Improvement ◽  
Service Culture ◽  
Coronavirus Infection ◽  
Quality Of Food ◽  
Working Day ◽  
Age Features

The article is devoted to topical issues, concerning school children`s high quality food supply. The direct research has been taken among pupils of 1-11forms in 4 Kiev schools. An assessment of the primary and secondary pupils` demand for food supply services during a week and a working day in school canteens was given in the article. The actual organization of meals in school canteens was objectively assessed. Identified both achievements and shortcomings in the organization of student nutrition. The degree of deviation of some indicators of quality of food from those which were reached in the best establishments of restaurant economy, serving the applicants of general secondary education at the place of study, was specified. The factors influencing assessment of the main indicators of food quality in the school canteens and cafeterias were analyzed, such as: range of dishes, quality of dishes, service culture. Significant influence of reforming the organization of pupils` nutrition in secondary schools on quality assessment was found, such as: expanding the range of dishes, improvement of customer service methods, creating a comfortable environment in the places for food consumption as well as taking into account such factors of influence as age features of pupils, food intake, free meals organization and meals payed by parents, the duration of pupils stay in the school an so on. A great attention was payed to searching the ways of expanding the range of dishes in school canteens, the dish quality improvement, the implementation of new methods and forms of service, improvement of service culture. Recommendations were developed: about using the received information when scheduling pupils` meals during the day taking into account features of demand on different days of the week; about changing the pupils` meal organization during extraordinary situations (the spread of coronavirus infection) to neutralize negative influences; about improving indicators of the quality of food organization concerning the experience of the best school canteens and cafeteria etc. The necessity of constant feedback with the school canteens customers was proved, which is very important for achieving the main goal- providing students with quality, safe and rational food.

scholarly journals TANGGUNG JAWAB PABRIK RUMAHAN PENGELOLA OTAK-OTAK DI SUKABUMI TERKAIT DENGAN PENGGUNAAN BAHAN BERACUN DALAM PRODUK PANGAN

2019 ◽  
Vol 6 (1) ◽  
pp. 1012-1034
Author(s):  
Masyitha Shalatine Tewa
Keyword(s):  
Food Quality ◽  
Food Supply ◽  
Quality Standards ◽  
Hazardous Materials ◽  
Food Products ◽  
Consumer Rights ◽  
Quality Of Food

One measure of the welfare of the Indonesian people depends on the quality of food and food supply for the community. This is indirectly related to the rights that consumers have. Consumer rights recognized by producers will make producers more careful about producing their goods and or services. But the fact is not all consumers understand their rights. Therefore producers tend to use this situation as land to gain more profits. When consumers get a loss for goods and or services produced by producers, consumers are indirectly forced to accept losses made by producers. On this basis, this study outlines the responsibility of producers for consumers who are harmed. This study focuses on the responsibility of food producers on food products produced, if the goods and or services produced harm consumers. Therefore, it is related to food products to quality standards and food quality. This study uses a normative juridical type, where the processing of legal materials is carried out in literature. The results obtained from this study are that the producers of the brains in sukabumi, Rika, are proven to produce their brains with hazardous materials, after the police found the basic ingredients of rotten fish, dangerous additives namely borax, and ready-made dough to be marketed to the surrounding market. The use of this material is not in accordance with statutory provisions.

scholarly journals Addressing the Location Problem of a Perishables Redistribution Center in the Middle of Europe

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1091
Author(s):  
Juan Carlos Pérez-Mesa ◽  
M. Mar Serrano-Arcos ◽  
José Felipe Jiménez-Guerrero ◽  
Raquel Sánchez-Fernández
Keyword(s):  
Customer Service ◽  
Fruits And Vegetables ◽  
Service Improvement ◽  
Perishable Products ◽  
Practical Utilization ◽  
Optimization Framework ◽  
Logistics Strategy ◽  
The Cost

This work aims to contribute to the debate on practical utilization of different location models for consolidation, redistribution, and repackaging centers in a supply chain to optimize shipments, thereby reducing food loss and waste, within the framework of quality of customer service improvement. The scenario in question is the creation of a redistribution center for highly perishable products (fruits and vegetables) from southeast Spain—the leading European supplier—for customers throughout Europe. It is estimated that 10% of exports (more than 530,000 metric tons) from this area are returned by customers due to minor defects. These products cannot be reused and are therefore wasted. Regarding the methodology, comparisons were made between the p-median, gravity p-median, and p-center models. Scenarios of change in demand and randomness in distances were also tested. In addition, the modelling used included the cost and time within a multicriteria optimization framework to assess the possibility of a transport mode change. It was observed, for example, that the gravity p-median model proved useful for perishable products and the logistics strategy chosen. Furthermore, the p-median model displayed strong robustness against long-term changes in demand and random distances. In general, it was demonstrated that this strategy would successfully reduce the response time and distance of shipment from the distribution center to the customers and thereby improve sustainability of the service, reducing the waste related to direct shipments. Furthermore, this research also demonstrated the difficulty of using intermodality in this context, mainly due to transit time, which would undoubtedly increase the waste generated.

scholarly journals Nutritional losses and gains during processing: future problems and issues†

2002 ◽  
Vol 61 (1) ◽  
pp. 145-148 ◽  
Author(s):  
C. J. K. Henry* ◽  
N. Heppell
Keyword(s):  
Food Supply ◽  
Nutritional Quality ◽  
Food Fortification ◽  
Food Technology ◽  
The Future ◽  
Quality Of Food

Developments in food technology and nutrition today are shaping our food supply in an unprecedented way. They have not only helped produce a variety of foods with varying taste and texture but also optimally retain the nutritional quality of food. Increased use of novel ingredients in the future manufacture of foods is likely to reduce the amount of micronutrients available in our diet. To combat this, food fortification may be more widely used. Collaboration between food technologists and nutritionists is imperative if we are to see the continued manufacture of wholesome food.

scholarly journals Emerging Trends in the use of IoT in Agriculture and Food Supply Chain Management: A Theoretical Analysis

2021 ◽  
Vol 12 (3) ◽  
pp. 3293-3297
Author(s):  
Dr. Sajoy P.B
Keyword(s):  
Supply Chain ◽  
Supply Chain Management ◽  
Food Supply ◽  
Food Supply Chain ◽  
Chain Management ◽  
Emerging Trends ◽  
Wide Range ◽  
Quality Of Food ◽  
Agriculture And Food

The last decade has seen the Internet of Things (IoT) taking the world by storm. IoT has the ability to provide a wide range of services in real-time without any form of human intervention. Its most recent application is in the field of agriculture and food supply chain management. The use of IoT in agriculture and food supply chain management is expected to boost agriculture production as well as improve the quality of food products supplied to customers among other things. The use of IoT in agriculture and food supply chain management has however, raises several issues and concerns including those relating to privacy.

scholarly journals First Words

2012 ◽  
Vol 33 (1) ◽  
pp. 2
Author(s):  
Elaine Davison
Keyword(s):  
Food Security ◽  
Food Supply ◽  
Plant Pathogens ◽  
World Food ◽  
Marketable Yield ◽  
Quality Of Food ◽  
World Food Security ◽  
Disease Epidemics ◽  
First Words

With more than 7 million mouths to feed, world food security (insecurity would be a better description), is high on the international radar. In his article, Les Baxter points out that the term food security means that sufficient quantities of food must be available, that people must have sufficient resources to obtain nutritious food, that it is used appropriately, and that a consistent food supply is not subject to sporadic or periodic shocks. Plant pathogens adversely affect all of these factors. They reduce the quantity and quality of food, they reduce income through reduced marketable yield, and disease epidemics result in sporadic reductions in food supply.

scholarly journals A study of the degree of customer satisfaction with hotel services during COVID

2021 ◽  
pp. 161-169
Author(s):  
Zh. S. Rakhimbekova ◽  
T. B. Klimova ◽  
O. M. Zaluchyonova ◽  
А. V. Lipovka
Keyword(s):  
Marketing Research ◽  
Pcr Analysis ◽  
Service Cost ◽  
Key Factors ◽  
Active Population ◽  
Degree Of Satisfaction ◽  
Coronavirus Infection ◽  
Quality Of Food ◽  
The Cost

The purpose of the article is to develop proposals to increase the degree of satisfaction of hotel services consumers during COVID among residents of Kazakhstan and Russia. The article examines the issues of service, service, cost and quality of services of hotel enterprises, including measures to counteract coronavirus infection. Marketing research was conducted in the third quarter of 2021, the methodology for determining the degree of satisfaction consisted of six stages. The research results have shown that, despite the existing mobility restrictions in the studied countries, the economically active population feels the need for attractive emotions, rest, and a change of scenery. The survey data showed that the epidemiological situation in the examined countries impacted tourist trips over the past year and a half. The respondents noted the need to comply with health safety measures. The choice of recreation and accommodation facilities was influenced by the cost of PCR analysis, especially for families traveling with children, and the availability of a vaccination passport. Also, in the conditions of COVID, the choice of consumers was made in favor of personal vehicles. This period has increased the demand for domestic tourism facilities. However, most previous consumers’ requirements for services have remained the same – for quality of service, cost, and friendly attitude. The respondents attributed to the key factors: hotel location, clean rooms, and quality of food. 85% of respondents are satisfied with the hotel services and measures of safe stay. Conclusions and recommendations based on the study findings can be applied by the enterprises providing hotel and catering services.

scholarly journals ON THE QUALITY OF FRESH TABLE GRAPES

2018 ◽  
pp. 36-41
Author(s):  
A. M. Glukhova ◽  
S. O. Koroleva ◽  
N. I. Naumova
Keyword(s):  
Customer Service ◽  
First Grade ◽  
Quality And Safety ◽  
Chain Stores ◽  
Service Culture ◽  
Table Grapes ◽  
Retail Chains ◽  
Fresh Products ◽  
The City

Each year, out of more than 350 thousand tons of grapes entering the industrial centers of Russia, a part of the production turns out to be non-standard due to a high percentage of spoilage of berries en route, especially grapes of own production, and a significant part of the harvested and harvested crop does not reach the consumer due to quality loss and presentation in the period of transportation. The aim of the research was to evaluate the quality of fresh table grapes sold in retail chains of the city of Chelyabinsk. It is established that the quality of fresh table grapes sold in the shops of the Molniya trade network was at a higher level. So, samples of grapes «Victoria» corresponded to the requirements of the highest commodity grade, the sample of grapes «Kishmish Zhemchuzhina» - the first grade. The presence of bunches with decayed berries in the grapes «White Miracle» allowed him to refer it to «waste». Table grapes sold in stores «Magnet», was less competitive. Thus, in the samples of the «Julian» grapes, a significant (2.9 %) content of crumbled berries was found, in the samples of «Taifi» grapes - bunches with cracked berries (1.7 %). Grapes «Julian» additionally determined a relatively high percentage (6.8 %) of non-integer grapes. Also found are copies of grape bunches with decayed and crushed berries, which is not allowed by regulated requirements. The revealed necessity of additional pre-sale preparation and sorting of fresh table grapes sold in chain stores will allow to increase not only the quality and safety of products, customer service culture, but also extend the shelf life of commodity lots, increase turnover and sales of fresh products in general.

scholarly journals Hospitality & Public Health - A Case Study of Indian Railway Catering and Tourism Corporation (IRCTC)

2016 ◽  
Vol 2 (10) ◽  
Author(s):  
Dr. D. Antony Ashok Kumar
Keyword(s):  
Public Health ◽  
Customer Service ◽  
Health And Safety ◽  
Well Being ◽  
Personal Hygiene ◽  
The People ◽  
Prime Concern ◽  
Quality Of Food ◽  
Indian Railway

Indian Railway Catering and Tourism Corporation (IRCTC) started in 27th September, 1999, is a subsidiary of the Indian Railways that handles the catering, tourism and online ticketing operations of the railways. In 2010, Catering services provided by IRCTC were handed over to Indian railways (except few trains, all other trains were under the control of zonal railways) which aims to provide “Hygienic food at affordable price”. IRCTCs focus on non- railway sectors starting from food kiosks and cafeteria to food courts has earned Rs. 29 cr from its 80 non-railway catering outlet across the country in 2012-2013, a jump of Rs 18 cr compared to previous year. Since, Indian Railways is one of the largest network which serves food to the travelling public, health and safety of the people is a prime concern. This study focuses on the key areas such as quality of food prepared & served and its impact on people’s well-being. The railway catering serves food to the people through zonal catering divisions and onboard pantry cars. An analysis on the menu and the nutritional value of the food is done. It’s highly imperative for the food handlers to follow food safety procedures such as HACCP, quality of water, personal hygiene and so on. For this research, qualitative analysis and non-random sampling is followed. An in-depth interview with the managers, passengers and contractors are done along with the site visit. In order to improve the quality of food served in the railways, IRCTC has taken slew of measures such as mobile squads for surprise checks, customer service no. for grievance against the food served on trains and onsite inspection. This study reveals the challenges faced by the railways such as varying level of quality across the regions and contractors & complaints relate to overcharging, less quantity & substandard quality.

Tingkat Kepuasan Nasabah Pada Bank Syariah Mandiri Cabang Bogor

2019 ◽  
Vol 4 (2) ◽  
pp. 34
Author(s):  
Priyo Wismantoro ◽  
Fika Dwiyanti
Keyword(s):  
Quality Of Service ◽  
Customer Satisfaction ◽  
Service Quality ◽  
Competitive Advantage ◽  
Customer Service ◽  
General Level ◽  
Customer Focus ◽  
Quality Improvements ◽  
Level Of Satisfaction

Business banking is a service business based on principles of trust and t5he customer is a major asset. Under conditions of business competition among banks strict bank that has resulted in only a competitive advantage (compatative advantage as well as a competitive advantage) who can reach the highest position in the eyes of cusmers or the public. Competitive advantage can be obtained from the quality of customer servicr, so the focus on customers (customer focus), responsive to the development of customer desires and continuously innovate is an acitivity that can be done to anticipate the cimpetitive conditions. In this case, the bank should always evaluate the quality of service given to customers and is reflected in the level of customer satisfaction obtained. Rate the quality of service branch of bank syariah mandiri bogor whole is still under service, because it still was below expectations, this is evident also that the general level of service is still not meeting customer expectations, because the level of hope (expectation0 the customer is generally higher than the level of performance (perfromance) or perception(perception)customer.        Empathy dimension of service quality dimensions are most critical or have any impact on the most powerful influence on the level of satisfaction. In this case, the willingness og bank syariah mandiri branch bogor provide individual attention in serving its clients is crucial. Empathy dimension attributes inclide individual attention, operational time , personal attention, giving interests, and understand the needs. These attributes is the main priority of service quality improvements are intensive and comprehensive.           Customer service strategy to be implemented by the management of bank syariah mandiri in perspective five dimensioris of service quality(tangibles, realiability,responsiveness, assurance and empathy) looks not optimal. In an effort to provide the best service (service excellence) and focus to the customer(customer focus), then the customer satisfaction can be obatained with significantly improved and the improvement of quality of serivice aspects and impticalions of the strategy need to be consldered

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