scholarly journals Contribution of Food Quality Management on the Growth of Food Service Industry in Rwanda: A Case of Lemigo Hotel

2020 ◽  
Vol 1 (3) ◽  
pp. 164-171
Author(s):  
Sylvestre Mbanza ◽  
Reginal Octove Muhoza
Keyword(s):  
Quality Management ◽  
Food Quality ◽  
Service Industry ◽  
Food Service ◽  
Skills Gap ◽  
Descriptive Research ◽  
Handling Practices ◽  
The Right ◽  
Food Handling Practices

The study sought to assess the contribution of food quality management on the growth of food service industry in Rwanda, a case of Lemigo hotel. The study focused on identifying the procedures of food quality management, assessing the contribution of food quality management on the growth of the hotel and finding out the challenges of food quality management and the measures to be taken. By descriptive research design, questionnaires were distributed to 62 participants. The analysis of the data was done through descriptive statistics. The study concluded that the hotel provides some appropriate procedures which are used to maintain the food quality like purchasing the quality of raw food, receiving, storing and issuing the raw food items appropriately and using the right way of cooking method. Further the food quality management contributes to the growth of Lemigo Hotel since providing quality food increases the overall quality, the sales and the competition edge of the hotel. However, there are some challenges in food quality management like skills gap among employees. The study recommends setting up of appropriate standards that reduce risks and maintaining effective quality control on a regular basis among food production staff. Also, there is a need of employees’ periodic training on food handling practices to improve their own knowledge and skills for improving their efficiency and quality products to the customers.

scholarly journals Young Adults’ Satisfaction towards Hipster Cafes: the Brewing Factors

2020 ◽  
Vol 4 (2) ◽  
pp. 41
Author(s):  
Asyraf Shaare ◽  
Nur Shahrulliza Muhammad
Keyword(s):  
Young Adults ◽  
Customer Satisfaction ◽  
Competitive Advantage ◽  
Food Quality ◽  
Service Industry ◽  
Food Service ◽  
Quality Service ◽  
Klang Valley ◽  
Customer Services

The ever changing preference and taste in food service industry due to increase in demand causes the market to become competitive in Malaysia. With the emergence of hipster cafes in Malaysia’s coffee scene, hipster cafe operators are strategically expanding their wings to capture the market share in order to gain competitive advantage over the competitors. Customers will prefer a hipster cafe which is able to provide better quality of offerings and customer services. This study tested the influence of factors of Food Quality, Service Quality and Restaurant Environment on Customer Satisfaction. Findings are derived from 150 digital questionnaires administered using emails and iPads at a number of hipster cafes in Klang Valley. Evidently, Restaurant Environment triumphed as the brewing factor that draws the young adults to dine in the hipster cafes.

Handling Perishable Foods

1977 ◽  
Vol 40 (5) ◽  
pp. 337-339
Author(s):  
S. E. BARNARD ◽  
M. G. MAST ◽  
G. R. KUHN
Keyword(s):  
Fast Food ◽  
Dairy Products ◽  
Service Industry ◽  
Food Poisoning ◽  
Food Service ◽  
Personal Hygiene ◽  
Educational Materials ◽  
Handling Practices ◽  
Food Handling Practices ◽  
Milk And Dairy Products

Food service industry management has been interested in help to meet sanitary regulations, reduce food spoilage, lengthen keeping quality, and prevent foodborne illness. Materials were developed for 1-day workshops to provide practical suggestions for handling perishable and preserved foods. Products included were meats, poultry and eggs, milk and dairy products, delicatessen, fruits, vegetables and seafood. A 200-page reference book and 12 sets of slides or filmstrips were used to outline spoilage, food poisoning, personal hygiene, equipment sanitation, and proper food handling practices. A program has been conducted at 16 locations in Pennsylvania. Participants have been supervisors from stores, schools, hospitals, nursing homes, restaurants, vending companies, and fast food operations. Educational materials and programs will train food service personnel how to handle perishable foods.

Varying Influences of Motivation Factors on Employees' Likelihood To Perform Safe Food Handling Practices Because of Demographic Differences

2010 ◽  
Vol 73 (11) ◽  
pp. 2065-2071 ◽  
Author(s):  
JASON D. ELLIS ◽  
SUSAN W. ARENDT ◽  
CATHERINE H. STROHBEHN ◽  
JANELL MEYER ◽  
PAOLA PAEZ
Keyword(s):  
Food Safety ◽  
Food Service ◽  
Demographic Characteristics ◽  
Food Handling ◽  
Service Employees ◽  
Motivation Factors ◽  
Handling Practices ◽  
Safe Food ◽  
Food Service Employees ◽  
Food Handling Practices

Food safety training has been the primary avenue for ensuring food workers are performing proper food handling practices and thus, serving safe food. Yet, knowledge of safe food handling practices does not necessarily result in actual performance of these practices. This research identified participating food service employees' level of agreement with four factors of motivation (internal motivations, communication, reward-punishment, and resources) and determined if respondents with different demographic characteristics reported different motivating factors. Data were collected from 311 food service employees who did not have any supervisory responsibilities. Intrinsic motivation agreement scores were consistently the highest of all four motivational factors evaluated and did not differ across any of the demographic characteristics considered. In contrast, motivation agreement scores for communication, reward-punishment, and resources did differ based on respondents' gender, age, place of employment, job status, food service experience, completion of food handler course, or possession of a food safety certification. In general, respondents agreed that these motivation factors influenced their likelihood to perform various safe food handling procedures. This research begins to illustrate how employees' demographic characteristics influence their responses to various motivators, helping to clarify the complex situation of ensuring safe food in retail establishments. Future research into why employee willingness to perform varies more for extrinsic motivation than for intrinsic motivation could assist food service managers in structuring employee development programs and the work environment, in a manner that aids in improving external motivation (communication, reward-punishment, and resources) and capitalizing on internal motivation.

Advancing Retail Food Policy Debates: Estimating the Risk of Contaminated Servings of Food Attributed to Employee Food Handling Practices in Retail Food Establishments

2018 ◽  
Vol 81 (12) ◽  
pp. 2034-2039
Author(s):  
I. JULIA MARASTEANU ◽  
GIRVIN LIGGANS ◽  
JESSICA OTTO ◽  
ANGELA LASHER
Keyword(s):  
Food Policy ◽  
Food Service ◽  
Quantitative Model ◽  
Foodborne Illness ◽  
Food Handling ◽  
Contaminated Food ◽  
Handling Practices ◽  
Food Handling Practices ◽  
The Impact ◽  
Retail Food

ABSTRACT Food employee contamination of ready-to-eat foods through improper food handling practices is an important contributing factor for foodborne illness in retail and food service establishments. Decreasing the incidence of improper food handling practices is a frequent topic of retail food policy deliberations that often involves estimating the degree to which a proposed policy might affect a specific food handling practice. However, the potential reduction in contaminated servings of food, and therefore foodborne illnesses avoided, associated with a given proposed policy change, is all too often uncertain. This article discusses the components, assumptions, and applications of the food handling practices model, a quantitative model that estimates the impact of food handling practices on servings of food moving along three consecutive stages: the contamination stage, the pathogen control stage, and the foodborne illness stage. To our knowledge, this article is the first time the model has been presented in an academic platform, and we also explore unique and interesting aspects of the model not addressed in publicly available documents. Risk-based estimates for contaminated servings of food attributed to changes in one or multiple food handling practices are derived that provide an important link between increased compliance with proper food handling practices and public health. Model estimates show that decreases in the incidence of inappropriate food handling practices lead to varying levels of contaminated food servings avoided, depending on the food handling practice. The ability to derive such estimates provides stakeholders and the general public with a means of understanding the relative impact of proposals to reduce improper food handling and to help inform regulatory food safety policy discussions and decision making.

scholarly journals Importance of training in ensuring the hygiene-sanitary quality of lettuce salads served in nursery schools

2019 ◽  
Vol 22 ◽  
Author(s):  
Melissa Schirmer ◽  
Nágela Farias Magave Picanço ◽  
Rozilaine Aparecida Pelegrine Gomes de Faria
Keyword(s):  
School Meals ◽  
Food Handling ◽  
Salmonella Spp ◽  
Mato Grosso ◽  
Nursery Schools ◽  
Heat Tolerant ◽  
Handling Practices ◽  
Food Handling Practices ◽  
Good Food

Abstract The food provided in nursery schools should meet the sanitary and nutritional requirements needed to promote a child's intellectual and physical health. Therefore, training of the School Nutrition Technicians (SNT) in good food handling practices is essential to ensure the safety of the foods prepared. This study was aimed at evaluating the microbiological quality of lettuce salads consumed by children in public nursery schools in the municipality of Cuiabá, Mato Grosso, Brazil. The lettuce salad samples were collected in two distinct phases: before and after training of the SNTs in good food handling practices by the nutritionists of the school meals program of the municipality of Cuiabá, according to the school calendar routine. Thirty fresh (in natura) lettuce samples that had not been sanitized (representing samples obtained from the supplier) were collected for the detection of Salmonella spp. and 240 prepared lettuce salad samples (salads ready for consumption), for the detection of Salmonella spp. and the heat-tolerant coliform count. The genus Salmonella was not detected in either of the phases of the study. However, prior to training, 54% of the lettuce salad batches were contaminated with heat-tolerant coliforms, but after training 100% of the batches were considered to be in satisfactory sanitary conditions. In conclusion, offering training courses on good food handling practices to food handlers in school meals units was capable of reducing contamination.

scholarly journals Penerapan Konsep Just in Time pada Proyek Renovasi Gedung CITIE/CIBE/CADL ITB

2018 ◽  
Vol 3 (1) ◽  
pp. 129
Author(s):  
Anita Ariesty ◽  
Muhammad Rusdian La Ola ◽  
Ryobi Irfanto
Keyword(s):  
Quality Management ◽  
Total Quality Management ◽  
Construction Projects ◽  
Shared Responsibility ◽  
Just In Time ◽  
Total Quality ◽  
Stakeholder Satisfaction ◽  
Increase Productivity ◽  
The Right

Sistem manajemen mutu penting untuk diterapkan pada proyek konstruksi mengingat bahwa hal ini terkait dengan kepuasan stakeholders. Pengelolaan mutu dapat dijalankan melalui Total Quality Management (TQM) yang mencakup segala aspek kegiatan kontraktor yang harus dikelola dengan benar agar mutu hasil pekerjaan dapat memuaskan stakeholders. Pada TQM, terdapat konsep Just in Time (JIT) yang merupakan keseluruhan filosofi dalam operasi manajemen dimana segenap sumber daya dibutuhkan dengan tujuan untuk meningkatkan produktivitas dan mengurangi pemborosan. JIT adalah konsep dengan sasaran utama untuk menghasilkan produk tertentu yang diperlukan dalam jumlah yang dibutuhkan pada saat yang tepat. Makalah ini akan membahas mengenai penerapan JIT pada proyek renovasi beberapa gedung di lingkungan Kampus Institut Teknologi Bandung (ITB). Desain yang diberikan untuk proyek adalah sistem JIT dimana kontraktor dan supplier terlebih dahulu dijadwalkan tentang pengiriman materialnya dan perkiraan produktivitas pekerjaannya. Dari hasil penelitian didapatkan bahwa untuk mengendalikan persediaan antisipasi dan fluktuasi, konsep JIT dapat menjalankan mekanisme persediaan yang mampu memenuhi keterbatasan dan kelangkaan persediaan. Konsep JIT  melibatkan seluruh aspek dan segenap sumber daya manusia yang ada sebagai satu kesatuan yang memiliki tanggung jawab bersama dalam meningkatkankan efisiensi dan produktivitas.Kata kunci: TQM, JIT, produktivitas, efisiensi, efektivitas The quality of management system is important to apply in construction projects considering that it is related to stakeholder satisfaction. Quality management can be conducted through Total Quality Management (TQM) that covering all aspects of contractor activities that must be managed properly so that the quality of work can satisfy the stakeholders. In TQM, there is the concept of Just in Time (JIT) which is the whole philosophy in management operations where all resources are needed which aim to increase productivity and reduce waste. JIT is a concept with the primary goal of producing the required product in the required amount at the right time. This paper will explain about the implementation of JIT in renovation project of several buildings at Institut Teknologi Bandung (ITB). The design provided for the project is the JIT system where the contractor and supplier are scheduled at the first time about the delivery of the material and the estimated productivity of its work. From the results of the research it is found that to control the anticipated inventory and fluctuation, the JIT concept can run inventory mechanism that is able to meet the limitations and scarcity of inventory. The concept of JIT involves all aspects and all human resources that exist as a whole that has a shared responsibility in improving efficiency and productivity.Keywords: TQM, JIT, productivity, efficiency, effectiveness 

scholarly journals Quality Management of Student Affairs in Strengthening Al-Islam and Muhammadiyah in SMA Muhammadiyah 1 Taman

2020 ◽  
Vol 4 (1) ◽  
pp. 27-36
Author(s):  
Aminatus Syaadah ◽  
Akhtim Wahyuni ◽  
Budi Haryanto
Keyword(s):  
Data Analysis ◽  
Quality Management ◽  
Teaching And Learning ◽  
Educational Process ◽  
Added Value ◽  
Quality Of Education ◽  
Descriptive Research ◽  
Qualitative Descriptive ◽  
Teacher Data

This paper discusses the importance of implementing quality management in student’s field in strengthening Al-Islam and Kemuhammadiyahan. The quality of education is one of the benchmarks of the success of an educational process in school. This process starts from the input (input), the process (teaching and learning activities), to the output (graduates). The quality of education can be interpreted as the ability of a school to manage operationally the components related to school, to produce added value to these components according to standard norms or general standard. The student sector is one of the important components in the management of education quality. This research is qualitative-descriptive research, which is expected to be able to uncover various information with a careful and meaningful description-analysis. Sources of data in this study include the principal, student vice-principal, Al-Islam teacher, and Kemuhammadiyahan teacher. Data collection is done by interview, observation, and documentation, as for the data analysis techniques through the stages of data reduction, data presentation, and data analysis. The results of the study include (a) quality management in the field of student implemented based on the values of Al-Islam and Kemuhammadiyahan. (b) Islamic and Kemuhammdiyahan values are the quality standards of the student field.

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