scholarly journals Importance-Performance Analysis about Sanitation Management Items Performed by School Food service Workers

2011 ◽  
Vol 27 (1) ◽  
pp. 21-31 ◽  
Author(s):  
Hye-Yeon Lee ◽  
Hew-Won Chang ◽  
Hyun-Joo Bae
Keyword(s):  
Performance Analysis ◽  
Food Service ◽  
School Food ◽  
Service Workers ◽  
School Food Service ◽  
Food Service Workers

scholarly journals Culinary Training of School Food Service Workers with a Celebrity Chef

2018 ◽  
Vol 50 (7) ◽  
pp. S125
Author(s):  
Alyce D. Fly ◽  
Elizabeth Foland ◽  
Sarah Kenworthy ◽  
Megan Doyle
Keyword(s):  
Food Service ◽  
School Food ◽  
Service Workers ◽  
School Food Service ◽  
Food Service Workers

scholarly journals Food Waste in Schools: A Pre-/Post-Test Study Design Examining the Impact of a Food Service Training Intervention to Reduce Food Waste

2021 ◽  
Vol 18 (12) ◽  
pp. 6389
Author(s):  
Sara A. Elnakib ◽  
Virginia Quick ◽  
Mariel Mendez ◽  
Shauna Downs ◽  
Olivia A. Wackowski ◽  
...  
Keyword(s):  
Food Waste ◽  
Food Service ◽  
The United States ◽  
School Food ◽  
Service Workers ◽  
Food Component ◽  
School Based ◽  
Post Test ◽  
Food Service Workers ◽  
The Impact

This study aimed to assess change in school-based food waste after training and implementing the Smarter Lunchrooms Movement (SLM) strategies with school food service workers. This non-controlled trial was implemented in a random sample of 15 elementary and middle schools in a Community Eligibility Program school district in the Northeast, the United States. Baseline and post-intervention food waste measurements were collected at two different time points in each school (n = 9258 total trays measured). Descriptive statistics, independent t-tests, and regression analyses were used to assess SLM strategies’ impact on changes in percent food waste. The mean number of strategies schools implemented consistently was 7.40 ± 6.97 SD, with a range of 0 to 28 consistent strategies. Independent t-tests revealed that at post-test, there was a significant (p < 0.001) percent reduction (7.0%) in total student food waste and for each food component: fruit (13.6%), vegetable (7.1%), and milk (4.3%). Overall, a training session on food waste and the SLM strategies with school-based food service workers reduced school food waste. However, the extent of the training and SLM strategies to reduce food waste varied on the basis of the consistency and type of strategies implemented.

scholarly journals Política de alimentação escolar brasileira: Representações sociais e marcas do passado

2016 ◽  
Vol 24 ◽  
pp. 66
Author(s):  
Silvia Alicia Martínez ◽  
Francine Nogueira Lamy Garcia Pinho
Keyword(s):  
Social Representations ◽  
Food Service ◽  
Social Representation ◽  
School Food ◽  
Service Workers ◽  
The Social ◽  
School Food Programs ◽  
Food Programs ◽  
Primary Focus ◽  
Food Service Workers

The Programa Nacional de Alimentação Escolar (PNAE) is a Brazilian public policy initiative regulated by the Education Ministry and aimed, in a universal manner, at the scholastic environment, with supplementary nutrition and nutritional education in public academic institutions as its primary focus. However, student participation is low. Brazilian school food programs have traditionally been known as merenda escolar, a designation acquired within the context of its creation in 1955 that continues to be commonly used in schools today. The present text seeks to demonstrate that the strong welfare-oriented traditional context in which school food programs in Brazil appeared left lasting marks on the social representation of this school meal and consequently hindered its universal implantation. Based on this premise, two simultaneous methodological processes were developed. One was a qualitative study carried out among students, administrators, and food service workers designed to characterize the social representations of those involved. The other involved the use of historical policy documents in order to discern some of the roots of the social representations present today (Moscovici, 2011). The results indicate that despite improvements in nutritional quality and in the process through which school meals are provided, contradictions exist between regulatory theory and the daily practices carried out in schools, and that these inconsistencies are heightened by an inadequate implementation of the meal program. In addition, the study found that students from less privileged socio-economic classes take the most frequent advantage of the school food program, a fact which indicates that this program’s social representation has yet to overcome its past association with public welfare. 

Workload Thresholds for Human Performance Models

2017 ◽  
Vol 61 (1) ◽  
pp. 781-785
Author(s):  
Dick Steinberg ◽  
Dan Donohoo ◽  
Laura Strater ◽  
Alice Diggs
Keyword(s):  
Human Performance ◽  
Food Service ◽  
Design Decisions ◽  
Service Workers ◽  
Loss Of Life ◽  
Maximum Time ◽  
Operator Tasks ◽  
Food Service Workers ◽  
The Times

Human performance modeling (HPM) can be an effective tool to use for determining crew designs. Crew design includes determining the number of operators needed, the role of automation, and member task responsibilities required to operate a system. Without effective measures of performance and thresholds for assessing success, design decisions from HPM will be erroneous. Operator tasks can be assigned and allocated to crew members in a simulation to estimate the workload for each operator during a period of performance. The methods for determining when an operator exceeds workload thresholds create challenges for those using HPM for crew design. Some types of analysis have more clearly defined thresholds. For example, if a military operator has too many tasks to complete to effectively initiate countermeasures between the times they receive a warning until the time the threat arrives, they are overloaded and cannot complete their mission. However, many missions do not have such a severe penalty for not completing the tasks within a given time. For example, pharmacists, satellite managers, traffic managers, food service workers do not have such stringent task timing completion thresholds. For example, the penalty for a food service provider to be overloaded is typically extended wait times rather than risk of a loss of life. For these types of operational situations, determining overload is much more challenging. This paper describes a new workload thresholds for operator workflow models. It incorporates the vigilance effort, the maximum time a crew member will be fully loaded, and determining the maximum time worked without a break.

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