scholarly journals HYGIENE STATUS OF KITCHEN PRODUCTION AREAS OF HOSPITALITY FACILITIES

2017 ◽  
pp. 48-56
Keyword(s):  
Food Production ◽  
Service Sector ◽  
Food Poisoning ◽  
Cross Contamination ◽  
Economic Prosperity ◽  
Tourism Sector ◽  
Food And Beverage ◽  
Production Areas ◽  
Prepared Food

Tourism sector is service sector. Food and beverage department is one of the important departments in the hospitality facilities. Service quality of this department attracts people to facilities apart from the purpose of the accommodation. Guests who stay in hospitality facilities may face food poisoning if hygiene and sanitation rules are not obey in food and beverage services. Therefore, cleaning in the kitchen is absolutely necessary. In this study, it is aimed to determine the hygienic conditions of the production areas of kitchens of hospitality facilities in Ankara. Method of study is seven different hospitality facilities in Ankara were visited, kitchen production areas were examined and hygiene evaluations were made by taking photographs. According to the findings it has been observed that in the kitchen production areas there were no suitable materials for hygiene in the floors and walls in five facilities and cracks, breachs, slits were found and height of the ceiling was low in four facilities. It has been determined that the work benches were made of suitable materials (steel-marble) in terms of usage but inappropriate in terms of cleanliness and order. It has been determined that the tools used for production was not clean, the work areas were not separated from each other except for three facilities, the garbage cans in the kitchen were not covered, the tops of the prepared food were kept open, the dirty-clean materials were kept together and the lighting and ventilation was not good in most of the kitchens. As a result the most of the kitchens surveyed bear the risk of cross-contamination. In the event of any food poisoning or dissatisfaction, facilities can also harm economically by losing reputation. Hygienic food production is an important issue that needs to be emphasized because of significance to both public health and economic prosperity in international trade. In food and beverage services should be available specialists for provide of hygienic qualities. Hygiene audit lists should be developed and continuously checked at the hospitality facilities.

scholarly journals The Determinants of Tourist Preferences of the Mediterranean Region in Turkey

2018 ◽  
Vol 8 (4) ◽  
pp. 81 ◽  
Author(s):  
Emrah Yilmaz ◽  
Mehmet Aytekin
Keyword(s):  
Social Media ◽  
Mediterranean Region ◽  
Important Place ◽  
Customer Preferences ◽  
Tourism Sector ◽  
The Social ◽  
Food And Beverage ◽  
The Impact ◽  
Digital Channels

Moving marketing strategies, which are changed through digital channels, into the social media environment, has led to changes in customer preferences in the tourism sector and is affected by the comments made in social media. Despite the fact that numerous studies have examined the impact of online customer comments on purchasing behaviour, most of these studies have used descriptive statistics and have ignored the empirical estimations. This study is aimed at examining the influence of the criteria obtained by content analysis on the star ratings given to the hotels based on the comments about the hotel on the TripAdvisor site. In this context, Mediterranean region hotels, which hold an important place in the tourism sector of Turkey, have been viewed, and the 25 hotels with the highest number of comments on the TripAdvisor site were selected, and 9000 comments from these hotels as well as the topic of the study were analysed with panel data methodology. As a result of the analyses made, it was determined that the criteria of the location and the accessibility of the hotels, the food and beverage concept presented by the hotels, the quality of the personnel–service, the cleaning elements, and the entertainment–animation programs were influential on the star ratings given to the hotels. It was also found that the architectural structure of the hotels and the other customers’ recommendation criteria are less important than the star ratings given to the hotel when compared to other specified criteria.

Choose your menu wisely: cuisine-associated food-poisoning risks in restaurants in England and Wales

2011 ◽  
Vol 140 (6) ◽  
pp. 997-1007 ◽  
Author(s):  
F. J. GORMLEY ◽  
N. RAWAL ◽  
C. L. LITTLE
Keyword(s):  
Service Sector ◽  
Food Poisoning ◽  
Food Service ◽  
Disease Outbreaks ◽  
Poultry Meat ◽  
Contributory Factor ◽  
Cross Contamination ◽  
Surveillance Period ◽  
England And Wales ◽  
Reduction Strategies

SUMMARYThe food service sector continues to be the most common setting for reported foodborne disease outbreaks in England and Wales. Using restaurant-associated foodborne outbreaks reported in England and Wales from 1992 to 2009, cuisine-specific risk factors were examined. Of 677 restaurant outbreaks, there were 11 795 people affected, 491 hospitalizations, and seven deaths; and Chinese, Indian, British and Italian cuisines were the most commonly implicated (26%, 16%, 13% and 10%, respectively). Salmonella spp. accounted for most outbreaks of all cuisine types, and particularly Chinese (76%, 133/175) and Italian (55%, 38/69). Poultry meat was the most frequently implicated food vehicle in outbreaks associated with Indian (30%), Chinese (21%), and British (18%) cuisines while for Italian cuisine, desserts and cakes were more frequently implicated (33%). Rice dishes were also a common outbreak food vehicle in those restaurants serving Chinese (22%) and Indian (16%) cuisine. Cross-contamination was the biggest contributory factor associated with Chinese (46%), British (33%) and Indian (30%) cuisines whereas inadequate cooking (38%) and use of raw shell eggs in lightly cooked or uncooked food (35%) were more often associated with Italian cuisine. Over the surveillance period, the proportion of Salmonella Enteritidis PT4 outbreaks in restaurants serving Chinese cuisine significantly decreased (P<0·0001) and this was mirrored by an increase in S. Enteritidis non-PT4 outbreaks (P<0·0001). Despite this change in proportion, contributory factors such as cross-contamination have continued to cause outbreaks throughout the 18 years. The results show that by stratifying the risks associated with restaurants by cuisine type, specific evidence of food control failures can be used to target foodborne illness reduction strategies.

scholarly journals Current Problems of Personnel Training for the Tourism Sector in Uzbekistan

2020 ◽  
Vol 9 ◽  
Author(s):  
Nargis Nuriddinovna Mukumova
Keyword(s):  
Professional Education ◽  
Professional Training ◽  
Service Sector ◽  
Tourism Industry ◽  
International Standards ◽  
Educational Institutions ◽  
Personnel Training ◽  
Tourism Sector ◽  
The Individual

The article considers issues relating to existing system of personnel training for the tourism sector. In connection with the active development of this sector of the economy has appeared the need for clear interaction between the system of professional education and the labor market. Despite the fact that a large number of special educational institutions and higher educational institutions train personnel for the tourism industry, there is a shortage of qualified personnel in the tourist job market. According to experts, today the majority (up to 75%) of employees of tourism companies do not have education of a specialist in the field of tourism. Currently, the market situation is such that graduates of specialized educational institutions do not meet professional requirements that meet international standards. Today's specialists have a low professional level, so hotels and travel agencies that have their own specialist training programs have to re-train the hired employees. Training and retraining of personnel in the field of tourism can become one of the main advantages of the organization, as the quality of the services provided depends on the qualifications of the personnel, and the satisfaction of guests in the service sector is achieved by the competence of the personnel. The purpose of improving the professional training of personnel for the tourism industry is to create a sustainable development of the system of professional training that would meet the needs and development of the individual, the state and society as a whole, which would improve the quality of professional training of specialists in the field of tourism.

Forecasting the Foreign Tourist Arrivals to Vietnam Using the Autoregressive Integrated Moving Average Method

2019 ◽  
Vol 9 (6) ◽  
pp. 1135 ◽  
Author(s):  
Le Thanh TUNG
Keyword(s):  
Development Strategy ◽  
Service Sector ◽  
Moving Average ◽  
Regression Result ◽  
Autoregressive Integrated Moving Average ◽  
Economic Development Strategy ◽  
Foreign Tourist ◽  
Tourism Sector ◽  
Planning Development

The tourism has been recognized as the most important service sector in the economic development strategy of the Vietnamese government for the decades. The number of foreign visitors to Vietnam has increased rapidly over the years, however, the quality of the forecasting work has not met the requirements of the planning development. The serious over-loading of Vietnamese infrastructure as well as serving network has come by the problems in the forecasting. There is a large gap between the forecasting information and the real growth of the tourism sector in Vietnam. In order to solve this issue, our paper employs the ARIMA method to identify a more suitable tool for forecasting the foreign tourist arrivals to Vietnam. The data is used by the monthly form collected from the January 2009 to June 2018. The regression result determines the ARIMA (2,1,12) is the optimal model and applied to forecast the number of visitors come to Vietnam for three months of the third quarter in 2018.  Finally, our study result provides a useful forecasting tool for not only the Vietnamese policymakers but also the businesses in the tourism sector in Vietnam in the future.

Enterprise Performance Analysis of the Selected Service Sector by Applying Modern Methods with an Emphasis on the Creation and Application of the Modified Creditworthy Model (MCWM)

2018 ◽  
Vol 9 (17) ◽  
Author(s):  
Erika Onuferová ◽  
Veronika Čabinová
Keyword(s):  
Service Sector ◽  
Prediction Models ◽  
Economic Value ◽  
Value Added ◽  
Financial Indicators ◽  
Tourism Sector ◽  
Future Success ◽  
Financial Growth ◽  
Net Assets ◽  
Third Dimension

The aim of presented paper was to create and subsequently apply the Modified 3D Creditworthy Model (MCWM) of performance reflecting sectoral characteristics and financial specificities of the selected sample of Slovak tour operators over the years 2013 – 2017. The intention of this research study was to implement the key financial indicators and appropriate prediction models into both dimensions of the traditional 2D Creditworthy Model of performance and to supplement its third dimension applying the selected modern assessment methods – the Economic Value Added and the Return On Net Assets as we consider them to be one of the most important indicators of future success and company's financial growth. This modification will help to better identify the current financial position of tour operators and more accurately identify causes that hinder the development of financial performance of the selected sample of enterprises. However, after adjusting the upper and lower quartile averages of a particular industry, this methodology is applicable in the wider context of enterprises, not only those operating in the tourism sector.

FUNDAMENTAL AND APPLIED SCIENTIFIC RESEARCH: сб.науч.тр./ OEAPS Inc.; редкол.: Флора Бертран (отв.ред.) [и др.]. - Берлин, Германия : OEAPS Inc., 2018. - 58 С.

2018 ◽  
Author(s):  
Мария Григорьевна Алпатова ◽  
Мария Игоревна Щеглова ◽  
Elmira Kalybaevna Adil’bekova ◽  
Nuradin Alibaev ◽  
Arunas Svitojus
Keyword(s):  
Service Sector ◽  
Applied Research ◽  
Point Of View ◽  
Scientific Quality ◽  
Final Decision ◽  
Main Criterion ◽  
The Public ◽  
Peer Reviewers ◽  
Verification Process

The conference is a major international forum for analyzing and discussing trends and approaches in research in the field of basic science and applied research. We provide a platform for discussions on innovative, theoretical and empirical research. The form of the conference: in absentia, without specifying the form in the collection of articles. Working languages: Russian, English Doctors and candidates of science, scientists, specialists of various profiles and directions, applicants for academic degrees, teachers, graduate students, undergraduates, students are invited to participate in the conference. There is one blind verification process in the journal. All articles will be initially evaluated by the editor for compliance with the journal. Manuscripts that are considered appropriate are then usually sent to at least two independent peer reviewers to assess the scientific quality of the article. The editor is responsible for the final decision on whether to accept or reject the article. The editor's decision is final. The main criterion used in assessing the manuscript submitted to the journal is: uniqueness or innovation in the work from the point of view of the methodology being developed and / or its application to a problem of particular importance in the public sector or service sector and / or the setting in which the efforts, for example, in the developing region of the world. That is, the very model / methodology, application and context of problems, at least one of them must be unique and important. Additional criteria considered in the consideration of the submitted document are its accuracy, organization / presentation (ie logical flow) and recording quality.

FUNDAMENTAL AND APPLIED SCIENTIFIC RESEARCH April 2019: сб.науч.тр./ OEAPS Inc.; редкол.: Флора Бертран (отв.ред.) [и др.]. - Берлин, Германия : OEAPS Inc., 2019. - 98 C.

2019 ◽  
Author(s):  
Изабелла Станиславовна Чибисова ◽  
Диана Ильгизаровна Шарипова ◽  
Альфия Галиевна Зулькарнаева ◽  
Ксения Александровна Дулова ◽  
Садег Амирзадеган ◽  
...  
Keyword(s):  
Service Sector ◽  
Applied Research ◽  
Point Of View ◽  
Scientific Quality ◽  
Final Decision ◽  
Main Criterion ◽  
The Public ◽  
Peer Reviewers ◽  
Verification Process

The conference is a major international forum for analyzing and discussing trends and approaches in research in the field of basic science and applied research. We provide a platform for discussions on innovative, theoretical and empirical research. The form of the conference: in absentia, without specifying the form in the collection of articles. Working languages: Russian, English Doctors and candidates of science, scientists, specialists of various profiles and directions, applicants for academic degrees, teachers, graduate students, undergraduates, students are invited to participate in the conference. There is one blind verification process in the journal. All articles will be initially evaluated by the editor for compliance with the journal. Manuscripts that are considered appropriate are then usually sent to at least two independent peer reviewers to assess the scientific quality of the article. The editor is responsible for the final decision on whether to accept or reject the article. The editor's decision is final. The main criterion used in assessing the manuscript submitted to the journal is: uniqueness or innovation in the work from the point of view of the methodology being developed and / or its application to a problem of particular importance in the public sector or service sector and / or the setting in which the efforts, for example, in the developing region of the world. That is, the very model / methodology, application and context of problems, at least one of them must be unique and important. Additional criteria considered in the consideration of the submitted document are its accuracy, organization / presentation (ie logical flow) and recording quality.

Statistical Management of Food Production Processes

2020 ◽  
pp. 30-35
Author(s):  
N.A. Jurk ◽  
Keyword(s):  
Production Process ◽  
Control Chart ◽  
Food Production ◽  
Time Interval ◽  
Bakery Products ◽  
Shewhart Control ◽  
Manufactured Products ◽  
Mnemonic Technique ◽  
The Stability

The article presents scientific research in the field of statistical controllability of the food production process using the example of bakery products for a certain time interval using statistical methods of quality management. During quality control of finished products, defects in bakery products were identified, while the initial data were recorded in the developed form of a checklist for registering defects. It has been established that the most common defect is packaging leakage. For the subsequent statistical assessment of the stability of the production process and further analysis of the causes of the identified defect, a Shewhart control chart (p-card by an alternative feature) was used, which allows you to control the quality of manufactured products by the number of defects detected. Analyzing the control chart, it was concluded that studied process is conditionally stable, and the emerging defects are random. At the last stage of the research, the Ishikawa causal diagram was used, developed using the 6M mnemonic technique, in order to identify the most significant causes that affect the occurrence of the considered defect in bakery products. A more detailed study will allow the enterprise to produce food products that meet the established requirements.

scholarly journals Food Bank Donations in the United States: A Landscape Review of Federal Policies

Nutrients ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 3764
Author(s):  
Katelin M. Hudak ◽  
Emily Friedman ◽  
Joelle Johnson ◽  
Sara E. Benjamin-Neelon
Keyword(s):  
United States ◽  
Nutritional Quality ◽  
Food System ◽  
The United States ◽  
Healthy Food ◽  
Food Banks ◽  
Food Bank ◽  
Federal Policies ◽  
Food And Beverage

Rates of food insecurity have increased substantially in the United States (US), and more families are turning to the charitable food system to help meet their needs. Prior studies have examined the nutritional quality of foods offered through food banks, but little is known about what government policies may shape the healthy food donation landscape. The purpose of this study was to review US federal policies that impact food and beverage donations to food banks and assess whether policies encourage healthy food donations. In spring 2020, two researchers independently reviewed federal food and beverage donation policies using predefined search terms in two legal databases. We identified six categories of policies based on the existing food donation literature and themes that emerged in the policy review. We identified 42 federal policies spanning six categories that addressed food and beverage donations to food banks. The largest category was “government programs,” with 19 (45%) policies. The next largest category was “donation via schools,” with 12 (29%) policies. However, no policies specifically addressed the nutritional quality of food donations. There is an opportunity for the federal government to strengthen food bank donation policies and improve the nutritional quality of donated foods and beverages.

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