scholarly journals Changes to Food Service Within Super-Regional Shopping Centres in Toronto

2021 ◽  
Author(s):  
Brian Truong ◽  
Tony Hernandez
Keyword(s):  
Metropolitan Area ◽  
Food Service ◽  
Food Services ◽  
Weighting System ◽  
Shopping Centre ◽  
Shopping Centres ◽  
Census Metropolitan Area

This research explores how the changes in food services have affected super-regional shopping centres in the Toronto Census Metropolitan Area between the years of 2014 and 2019. As shopping centres have begun to shift some of their operations away from traditional retailers and begun to invest in food services throughout the centre. The research examines seven food service categories and how each of them affect the overall trade areas of the shopping centre. Trade areas were created through a 60:40 weighting system for the attractiveness of each shopping centre, with 60% going to retail while 40% going to food services. The results of this study indicated that a growth in Fast-Casual, Gourmet Food, and Impulse food services across all shopping centres. While trade areas of shopping centres have seen mixed results due to the growth of food services. Keywords: Food Services, Shopping Centres, Huff Model, Toronto

scholarly journals Changes to Food Service Within Super-Regional Shopping Centres in Toronto

2021 ◽  
Author(s):  
Brian Truong ◽  
Tony Hernandez
Keyword(s):  
Metropolitan Area ◽  
Food Service ◽  
Food Services ◽  
Weighting System ◽  
Shopping Centre ◽  
Shopping Centres ◽  
Census Metropolitan Area

This research explores how the changes in food services have affected super-regional shopping centres in the Toronto Census Metropolitan Area between the years of 2014 and 2019. As shopping centres have begun to shift some of their operations away from traditional retailers and begun to invest in food services throughout the centre. The research examines seven food service categories and how each of them affect the overall trade areas of the shopping centre. Trade areas were created through a 60:40 weighting system for the attractiveness of each shopping centre, with 60% going to retail while 40% going to food services. The results of this study indicated that a growth in Fast-Casual, Gourmet Food, and Impulse food services across all shopping centres. While trade areas of shopping centres have seen mixed results due to the growth of food services. Keywords: Food Services, Shopping Centres, Huff Model, Toronto

scholarly journals Government Policy for the Procurement of Food from Local Family Farming in Brazilian Public Institutions

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1604
Author(s):  
Panmela Soares ◽  
Suellen Secchi Martinelli ◽  
Mari Carmen Davó-Blanes ◽  
Rafaela Karen Fabri ◽  
Vicente Clemente-Gómez ◽  
...  
Keyword(s):  
Government Policy ◽  
Technical Assistance ◽  
Food Service ◽  
Productive Capacity ◽  
Management Support ◽  
Food Services ◽  
Family Farming ◽  
Online Questionnaire ◽  
Cross Sectional ◽  
Sustainable Food

This study aims to explore and compare Brazilian public institutional food services’ characteristics concerning the implementation of the government policy for the procurement of food from family farming (FF) and the opinions of food service managers on the benefits and difficulties of its implementation. We conducted a cross-sectional study employing an online questionnaire. The results were stratified by purchase. The Chi-square and Fisher’s Exact tests were applied. Five hundred forty-one food services’ managers participated in the study. Most claimed to buy food from FF, and this acquisition was more frequent among those working in institutions of municipalities <50,000 inhabitants, and educational and self-managed institutions. Those buying from FF developed more actions to promote healthy and sustainable food. Most recognized that the purchase could boost local farming and the economy and improve the institution’s food. However, the managers believe that the productive capacity of FF, the lack of technical assistance to farmers, production seasonality, and the bureaucratic procurement process hinder this type of purchase. The self-management of food services and the small size of the municipality might be associated with implementing the direct purchase policy from FF, which can contribute to building healthier and more sustainable food systems. However, the lack of public management support and the weak productive fabric may pose an obstacle to its maintenance or dissemination. The strengthening and consolidation of these policies require more significant government investments in productive infrastructure for family farming.

scholarly journals Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study

2021 ◽  
Vol 13 (1) ◽  
pp. 421
Author(s):  
Marzena Tomaszewska ◽  
Beata Bilska ◽  
Agnieszka Tul-Krzyszczuk ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Food Waste ◽  
Hospitality Industry ◽  
Negative Impact ◽  
Food Service ◽  
Food Services ◽  
Plate Waste ◽  
Diary Method ◽  
Raising Awareness ◽  
Dining Room

The problem of food waste in food services, which is global and essentially affects the entire world, is a major challenge for the hospitality industry. At the same time, it should be noted that this problem has not been sufficiently studied, which makes it difficult to reduce it effectively. The study was carried out in four hotels in late 2019 and early 2020. In order to determine the scale of food waste, the diary method was used, which consists of systematically recording, for seven days, in forms prepared for workstations, the weight of all food products and unused food, including the stage of the technological process. In the hotels under study, most food was wasted in the serving department, i.e., in the buffet in the dining room or in the form of plate waste (on average 72.55% of wasted food). After taking into account the number of hotel guests served, it was found that in the investigated facilities, an average of 0.046 kg was wasted from each serving offered to guests in the form of plate waste, which constituted 5.8% of its weight. In sum, it should be stated that in order to reduce food waste, it is necessary to educate both food services staff and consumers. Employees should be trained in the proper handling of food. Consumer education, on the other hand, should be directed toward raising awareness of the negative impact of food waste, such as that on the natural environment. In addition, it should indicate what action everyone can take to limit this negative phenomenon, whether at home, in the workplace, or in a food service establishment.

Hand Washing Frequencies and Procedures Used in Retail Food Services

2008 ◽  
Vol 71 (8) ◽  
pp. 1641-1650 ◽  
Author(s):  
CATHERINE STROHBEHN ◽  
JEANNIE SNEED ◽  
PAOLA PAEZ ◽  
JANELL MEYER
Keyword(s):  
Assisted Living ◽  
Service Industry ◽  
Food Service ◽  
The Elderly ◽  
Hand Washing ◽  
Assisted Living Facilities ◽  
Food Services ◽  
Managerial Control ◽  
Lost Productivity ◽  
Retail Food

Transmission of viruses, bacteria, and parasites to food by way of improperly washed hands is a major contributing factor in the spread of foodborne illnesses. Field observers have assessed compliance with hand washing regulations, yet few studies have included consideration of frequency and methods used by sectors of the food service industry or have included benchmarks for hand washing. Five 3-h observation periods of employee (n = 80) hand washing behaviors during menu production, service, and cleaning were conducted in 16 food service operations for a total of 240 h of direct observation. Four operations from each of four sectors of the retail food service industry participated in the study: assisted living for the elderly, childcare, restaurants, and schools. A validated observation form, based on 2005 Food Code guidelines, was used by two trained researchers. Researchers noted when hands should have been washed, when hands were washed, and how hands were washed. Overall compliance with Food Code recommendations for frequency during production, service, and cleaning phases ranged from 5% in restaurants to 33% in assisted living facilities. Procedural compliance rates also were low. Proposed benchmarks for the number of times hand washing should occur by each employee for each sector of food service during each phase of operation are seven times per hour for assisted living, nine times per hour for childcare, 29 times per hour for restaurants, and 11 times per hour for schools. These benchmarks are high, especially for restaurant employees. Implementation would mean lost productivity and potential for dermatitis; thus, active managerial control over work assignments is needed. These benchmarks can be used for training and to guide employee hand washing behaviors.

scholarly journals E-BUSINESS PROCESSES IN FOOD SERVICES

2021 ◽  
Vol 9 (10) ◽  
pp. 821-829
Author(s):  
Dsouza Prima Frederick ◽  
◽  
Krithi a ◽  
Priyanka Nayak ◽  
Bhuvana R. ◽  
...  
Keyword(s):  
Food Security ◽  
Business Process ◽  
Business Processes ◽  
Positive Impact ◽  
Food Service ◽  
Secondary Data ◽  
Theoretical Background ◽  
Production Cycle ◽  
Food Services ◽  
Service Market

Purpose: The core aim of this article is to study the influence of E-Business Processes of foodservice companies on increasing food security. Objectives: To study the theoretical background of the creation of foodservice business processes describe their function in the production cycle evaluate foodservice predictors to understand the framework on how the business processes grounded on digital technologies which have positive impact on food security. Methodology: This paper is based on a variety of existing research on E-Business Processes in the Food Service Industry. The research employed secondary data from a literature analysis of journal publications. Findings: The development and modernisation of digital business process management principle, as well as the intricate performance of all structural elements of the food business, including information and computer technological progressions, all helps in contributing to the firms catering processes that are carried out efficaciously. Originality: In the concept of production and management, the paper mentions the business process and its attributes. The study analyses the various forms and attributes of business processes in the sphere of food services, as well as their content and objectives. The researcher aims to investigate the role of modernization of business processes in the system and management process, as well as the influence on the key outcomes that define successful service market activity. The study contains foodservice industry information with its trends and issues. Value: The study proposes a series of tech methods to enhance the business processes of foodservice companies, with a beneficial influence on food security. Type of paper: Conceptual Research Paper.

scholarly journals Settlement Patterns of Korean Immigrants in the Toronto Census Metropolitan Area (DMA)

2021 ◽  
Author(s):  
Colin Chungshik Kang
Keyword(s):  
Metropolitan Area ◽  
Settlement Patterns ◽  
Korean Immigrants ◽  
Employment Rate ◽  
Ethnic Economy ◽  
Self Employment ◽  
Income Data ◽  
Census Metropolitan Area ◽  
High Level ◽  
Transnational Activities

This paper focuses on settlement patterns of Korean immigrants in the Toronto Census Metropolitan Area (CMA) highlighting their high self-employment rate and active transnational activities. The objectives for the paper are to explore various causes of a high level of self-employment rate among Korean immigrants, and to examine settlement patterns of Korean immigrants in the Toronto CMA by reviewing their immigration data, employment income and self-employment income data, residential locations, ethnic economy and human capital, and to understand how their active transnational activities combined with the factors listed above affected their settlement and integration experiences in Canada as they are inter-connected with various social and economic fabrics of the Korean community in the Toronto CMA.

scholarly journals An Assessment of the Functioning of Shopping Centres in Central‑Eastern Europe on the Example of “Posnania Mall” in Poznań (Poland) and “Grand Mall” in Varna

2021 ◽  
Vol 15 (3) ◽  
pp. 99-113
Author(s):  
Sławomir Palicki ◽  
Stoyan Stoyanov ◽  
Ivo Kostov ◽  
Tsvetelina Atanasova ◽  
Patrycjusz Ostrowski
Keyword(s):  
Real Estate ◽  
Large Scale ◽  
Local Development ◽  
Real Estate Market ◽  
The European Union ◽  
Market Reactions ◽  
Shopping Centre ◽  
Shopping Centres ◽  
Central Eastern ◽  
The Impact

The article explores the issue of the function of shopping centres, in particular the analysis of the impact of their presence on society and the local development of cities and regions. Regarding the empirical aspect, the examples of Poznań (Poland) and Varna (Bulgaria) will be presented. As a result of similar socio‑economic conditions and joining the European Union at almost the same moment, all comparative studies reflecting preferences and market reactions seem both viable and interesting. In addition, the two cities chosen for the studies occupy a similar place in the hierarchy of the settlement network in their countries. They are large, well‑developed centres that attract the attention of investors from various segments of the real estate market. The research is part of the modelling of preferences of shopping centre customers areas, which in particular supports the investment decisions of developers operating in the analysed real estate market, and at the same time permits a diagnosis of social satisfaction. A derivative of the research is also the reconstruction of the effects of the functioning of large‑scale shopping malls in two Central‑Eastern European countries.

Nursing Home Food Services Linked with Risk of Malnutrition

2007 ◽  
Vol 68 (1) ◽  
pp. 14-20 ◽  
Author(s):  
Natalie Carrier ◽  
Denise Ouellet ◽  
Gale E. West
Keyword(s):  
Nursing Homes ◽  
Food Service ◽  
Food Delivery ◽  
Food Services ◽  
Face To Face ◽  
Service Characteristics ◽  
Food Packages ◽  
Final Sample ◽  
Cognitively Intact ◽  
Service Factors

Purpose: Links between food service characteristics and residents’ risk of malnutrition were examined. Methods: Cognitively intact residents meeting inclusion criteria and living in one of 38 participating nursing homes were randomly sampled. The final sample consisted of 132 residents, who were screened for risk of malnutrition and completed a face-to-face interview questionnaire about dining experiences. Additional data came from participants’ medical charts, and each institution's food service manager completed a written questionnaire. Frequencies and logistic regressions were used to describe the sample and to examine relationships between risk of malnutrition and food service characteristics. Results: Overall, 37.4% of participants were at risk of malnutrition. Food service factors, including food packages, lids, and dishes that were difficult to manipulate (β=0.285, p=0.009), bulk food-delivery systems (β=1.329, p=0.036), overall food satisfaction (β=0.253, p=0.044), menu cycle length (β=-2.162, p=0.003), and porcelain dishes (β=-0.345, p=0.052), all were significantly associated with risk of malnutrition. Conclusions: Our findings clearly show a need for nursing homes to modify certain aspects of food service that may increase the risk of malnutrition among cognitively intact residents.

scholarly journals Food service compliance with ISO 14001 and ISO 22000

2012 ◽  
Vol 25 (3) ◽  
pp. 373-380 ◽  
Author(s):  
Laura Lyra Santos ◽  
Rita de Cássia Coelho de Almeida Akutsu ◽  
Raquel Braz Assunção Botelho ◽  
Renata Puppin Zandonadi
Keyword(s):  
Safety Management ◽  
Production Systems ◽  
Food Service ◽  
Federal District ◽  
Simple Random Sampling ◽  
Descriptive Study ◽  
Iso 14001 ◽  
Management Systems ◽  
Food Services ◽  
Safety Management Systems

OBJECTIVE: The objective of this study was to assess food service environmental and food safety management systems according to two checklists based on ABNT ISO 22000 and 14001. METHODS: This exploratory and descriptive study investigated a-la-carte food services of the Federal District, Brazil. Two checklists were developed to investigate ISO 14001 and 22000 compliance. A total of 37 food services were selected from the list of the Brazilian Association of Bars and Restaurants by simple random sampling. Checklist results were analyzed according to ANVISA resolution nº 275/2002. RESULTS: Only five food services employed dietitians to supervise meal production. These establishments achieved the highest ISO compliance. However, no establishment had more than 50% ISO 14001 or 22000 compliance. Restaurants showed little concern for the environment and disobeyed waste disposal laws by not separating recyclables from non-recyclables. CONCLUSION: The study food services do not have safe meal production systems, evidenced by non-conformity with the reference standards. Additionally, they do not attempt to reduce the environmental impact of their wastes. Food services supervised by dietitians are better prepared to produce safe foods.

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