scholarly journals Current Status and Educational Issues in Courses on Food Service Management Theory for Registered Dietitian Training Institutions

2012 ◽  
Vol 70 (4) ◽  
pp. 253-261
Author(s):  
Hiromi Tsuji ◽  
Hideko Nagura ◽  
Katsushi Yoshita ◽  
Hiromi Ishida
Keyword(s):  
Service Management ◽  
Food Service ◽  
Management Theory ◽  
Current Status ◽  
Registered Dietitian ◽  
Educational Issues ◽  
Training Institutions

Current Status of the Application of the Dietary Reference Intakes for Japanese in Food Service Management II: Interviews in Elderly Care Facilities

2013 ◽  
Vol 71 (Supplement1) ◽  
pp. S46-S55
Author(s):  
Naho Kobayashi ◽  
Nobuko Murayama ◽  
Yukiko Inamura ◽  
Megumi Kubota ◽  
Tomoko Koda ◽  
...  
Keyword(s):  
Service Management ◽  
Elderly Care ◽  
Food Service ◽  
Current Status ◽  
Dietary Reference Intakes ◽  
Care Facilities

scholarly journals Scripted communication for service standardisation? What analysis of conversation can tell us about the fast-food service encounter

2018 ◽  
Vol 13 (1) ◽  
pp. 3-25 ◽  
Author(s):  
Mei Yuit Chan ◽  
Uma Chandra-Sagaran
Keyword(s):  
Fast Food ◽  
Service Management ◽  
Food Service ◽  
Service Encounter ◽  
Common Belief ◽  
Institutional Discourse ◽  
Service Interaction ◽  
Institutional Expectations ◽  
Verbal Exchanges ◽  
And Training

In highly routinised service encounter interactions, communication is often guided by service scripts that are the material embodiment of institutional expectations of how the service interaction is to be conducted. However, counter to common belief that scripted communication is well-controlled and homogeneous in its execution, observation of actual talk reveals interesting patterns and variations that reflect the ways in which participants make meaning of and perform their respective roles within the interaction towards achieving the overall goal of the service communication. Applying the analysis of speech functions and sequential order of talk in audio-recorded verbal exchanges between servers and customers at the service counter of a fast-food restaurant, acts in the fast-food service interaction are interpreted and explained in relation to management-prescribed service script, servers’ script-in-use and customers’ script within an institutional discourse framework. Findings from the study have important implications for service management and training as it addresses the tension between the practices on the ground and those sanctioned by the organisation.

Food service management in hospitals

2000 ◽  
Vol 12 (4) ◽  
pp. 262-266 ◽  
Author(s):  
John S.A. Edwards ◽  
Audrey Edwards ◽  
Julie A. Salmon
Keyword(s):  
Service Management ◽  
Food Service
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