scholarly journals ESTABLISHING A SHARED –USER COMMUNITY KITCHEN IN LILIW LAGUNA KITCHEN UTILITY PROJECT FOR ALL

Author(s):  
Mr. Bayani A. Guia ◽  
Dr. Gina E. Viriña

The study aims to analyze the financial feasibility of establishing a shared-use community/ commercial kitchen as an economic development tool. The study was intended to reveal other potential opportunities that could exist with a viable community kitchen concept to enhance workforce training in the food service industry, culinary arts and help the local food manufacturers who do not have their kitchen facility. A 700 square meter, including areas for processing, storage, shipping, warehousing, etc and areas for culinary training, shared user community kitchen facility is needed in Liliw Laguna according to the fifty (50) respondent’s. The volume of responses and their consistent support of the shared – use concept of community kitchen facility provide sufficient basis for a positive feasibility determination. The strength of the anecdotal information drawn from in – depth interviews simply verifies the survey and provides a high degree of confidence in the study result. The needed facility design and equipment should match ethnic foods, local delicacies/snack foods, meat products and catered meals production. Freelance cooks wanted to use the facility regularly. Ninety-eight percent of the facility schedule could be absorbed by the potential users. The number of caterers without a kitchen in Liliw Laguna area seems to provide a sufficient base to provide a steady revenue stream, for the facility. Specialty food producers accounted for majority of all intended users (60% of respondents) with caterers the second most likely users (23% of respondents). Survey results indicated that there is a potential “hour lease” estimated at 166/168 revenue hours per week. Both groups would utilize the proposed facility. Liliw Senior High School – TVL strand within the vicinity desire to utilize the kitchen as a training facility. The capital budget needed is Php 9, 401, 981. The internal rate of return of the project is 23% at 20% cost money hurdle cost. The Return – on – Investment is 43% using DuPont’s Model and has positive net present value Php 1, 597, 649 assuming project life of eight years. The project can generate sufficient revenue to achieve breakeven point at 3, 173 rental services of Php 850 per hour. Has the ability to pay for itself within three and half (3.5) years with two employees – a facility General Manager on full time employment basis and a Facility General Manager on full time employment basis and a Facility General Affairs Assistant as soon as the revenue permits. The survey result indicated that the facility site is preferred at Mh. Del Pilar Bgry Pagasa Liliw Laguna. Many catering institutions need to be located in close proximity to their catering sites and clientele. A variety of collaborations is possible in developing the project and operating the facility. Potential structures include choices as Liliw Laguna as sole sponsor, owner, operator and administrator of the project transforming the kitchen as Government Owned and Controlled Corporation. KEYWORDS: Shared-User, Community Kitchen, Kusina ng Bayan, Kitchen Utility for All

2019 ◽  
Vol 31 (1) ◽  
pp. 265-278
Author(s):  
Bohyun Yoon ◽  
Joonho Moon ◽  
Won Lee

2021 ◽  
Vol 166 ◽  
pp. 105350
Author(s):  
Fabricia Silva da Rosa ◽  
Rogério João Lunkes ◽  
Francesca Spigarelli ◽  
Lorenzo Compagnucci

2020 ◽  
Vol 39 (5-6) ◽  
pp. 605-618
Author(s):  
Samuel Amponsah ◽  
Alex Kumi-Yeboah ◽  
Stephen O. Adjapong ◽  
Chris Olusola Omorogie

2015 ◽  
Vol 206 (4) ◽  
pp. 332-338 ◽  
Author(s):  
Jay C. Fournier ◽  
Robert J. DeRubeis ◽  
Jay Amsterdam ◽  
Richard C. Shelton ◽  
Steven D. Hollon

BackgroundDepression can adversely affect employment status.AimsTo examine whether there is a relative advantage of cognitive therapy or antidepressant medication in improving employment status following treatment, using data from a previously reported trial.MethodRandom assignment to cognitive therapy (n = 48) or the selective serotonin reuptake inhibitor paroxetine (n = 93) for 4 months; treatment responders were followed for up to 24 months. Differential effects of treatment on employment status were examined.ResultsAt the end of 28 months, cognitive therapy led to higher rates of full-time employment (88.9%) than did antidepressant medication among treatment responders (70.8%), χ21 = 5.78, P = 0.02, odds ratio (OR) = 5.66, 95% CI 1.16–27.69. In the shorter-term, the main effect of treatment on employment status was not significant following acute treatment (χ21 = 1.74, P = 0.19, OR = 1.77, 95% CI 0.75–4.17); however, we observed a site×treatment interaction (χ21 = 6.87, P = 0.009) whereby cognitive therapy led to a higher rate of full-time employment at one site but not at the other.ConclusionsCognitive therapy may produce greater improvements in employment v. medication, particularly over the longer term.


2015 ◽  
Vol 6 (1) ◽  
pp. 133-147 ◽  
Author(s):  
Ahasanul Haque ◽  
Abdullah Sarwar ◽  
Farzana Yasmin ◽  
Arun Kumar Tarofder ◽  
Mirza Ahsanul Hossain

Purpose – This study aims to identify the factors that influence Malaysian non-Muslim consumers’ perception towards buying halal food products. Design/methodology/approach – A structured close-ended questionnaire was used for data collection through a random distribution to 500 non-Muslim consumers from various states in Malaysia. Findings – Using SPSS package, the factor analysis was able to identify three main variables. Later, the hypotheses were tested using structural equation modelling. This study has indicated that the perception of non-Muslim consumers about halal food products is influenced by their attitude, subjective norm and perceived behavioural control, specifically in the context of Malaysia. Research limitations/implications – This finding will help both the academics and the industry food makers in understanding the perception of non-Muslim consumers towards the concept of halal food products. Practical implications – The outcome of the study can serve as a useful reference to relevant Malaysian statutory bodies on the current perception of the Malaysian non-Muslim consumers towards Malaysian halal agenda. This will also help the industry food makers to serve their customers better as well as maximize their profit through a well-planned marketing campaign. Social implications – It prepares a sound basis for Malaysian policymakers to promote the involvement of Malaysian non-Muslim entrepreneurs within the halal food service industry with the intent of improving the socio-economic strata of its participants and, at the same time, fulfilling their religious obligations in providing halal foods for fellow Muslims. Originality/value – Because very few researches have studied non-Muslim consumers’ perception towards halal food products, the development of halal food theory will help in capitalizing the practices in non-Muslim countries.


2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Nikolas Kairinos

Purpose The study aims to explore how businesses across the UK have adapted to over a year of remote training, and where there is room for improvement as long-term hybrid working plans are put in place. The study also uncovers what digital tools businesses have relied on to deliver learning and development initiatives during remote working, and their effects on employee engagement and experience. Design/methodology/approach An independent body of research was commissioned among 750 UK business leaders and 1,235 UK adults in full-time employment. Findings The research found that while the majority of businesses were able to leverage digital solutions during extended periods of remote work, significant numbers found it difficult to train and develop employees remotely, with many employees dissatisfied with the outcomes. Originality/value The research offers some valuable insights for business leaders looking to improve their training schemes as workplaces settle into new patterns of working.


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