scholarly journals A Survey of Consumer Importance-Satisfaction on Prepackaged Meals (Dosirak) Sold by Food Service Providers

2014 ◽  
Vol 27 (1) ◽  
pp. 136-146 ◽  
Author(s):  
Seoung-Yoon Cha ◽  
Young Il Park ◽  
Hee Sun Jeong
Keyword(s):  
Service Providers ◽  
Food Service

scholarly journals STUDENTS’ FOOD SERVICE SET UP IN SCHOOL CANTEENS: THEORY AND PRACTICE BASICS

2021 ◽  
Vol 71 (2) ◽  
Author(s):  
Nila Piatnytska ◽  
Oleg Parubec ◽  
Oleg Hryhorenko
Keyword(s):  
Service Quality ◽  
Customer Service ◽  
Service Providers ◽  
Age Groups ◽  
Food Service ◽  
Service Level ◽  
Theory And Practice ◽  
Self Service ◽  
Teachers And Parents

The article describes the analysis of transformation of food services at secondary school establishments in Kyiv. The main goal was to provide children with sufficient qualitative and safe food. Factors that contribute to the solution of this issue were identified. It was proved that the food service is an important part of this task. The current state of food service at school canteens and cafeteria was assessed. The following different method and ways of service were investigated: multi-profile nutrition, self-service with different payment methods for food, service by cooks and waters. The benefits, possible short-comings and difficulties of use of different methods were defined. Correctness of the use of these methods for the students of different age groups was scientifically proved. The measures which negatively impact the service level were also identified based on scientific research. The responsibilities of parents and other executive persons as moderators of food service process at school canteens were defined. The value of appropriate material and technical base which complies with building codes and rules as well as sanitary, hygienic and environmental standards for the serving process was demonstrated. The importance of customer service quality control was shown. The necessity of a study of customer demand with the help of surveys among students, teachers and parents was demonstrated as well as with the help of automatic system which will help to work out the number of methods for improving student service quality. A number of limitation factors which are introduced in connection with the spread of coronavirus infection were characterized and the assessment of these limitation factors on the quality of customer service was shown. The recommendations about using different limit methods were given. The necessity of new tender requirements to the food service providers in secondary schools were pointed out, which is supposed to improve their responsibility for the quality of service provided. The legitimacy of the use of various terms in the field of service was theoretically substantiated. The scientifically substantiated classification of methods and forms of service of students was carried out. The areas of work to bring the quality of food organization to the requirements and preferences of students were identified.

scholarly journals Introducing a Calculator for the Environmental and Financial Potential of Drain Water Heat Recovery in Commercial Kitchens

Water ◽  
2021 ◽  
Vol 13 (24) ◽  
pp. 3486
Author(s):  
Isabel Schestak ◽  
Jan Spriet ◽  
David Styles ◽  
A. Prysor Williams
Keyword(s):  
Energy Consumption ◽  
Financial Incentives ◽  
Heat Recovery ◽  
Service Sector ◽  
Service Providers ◽  
Food Service ◽  
Hot Water ◽  
Policy Support ◽  
Drain Water ◽  
Environmental Burdens

Food service providers like restaurants, cafes, or canteens are of economic importance worldwide, but also contribute to environmental impacts through water and energy consumption. Drain water heat recovery from commercial kitchens, using a heat exchanger, has shown large potential to decarbonise hot water use across food services, but is rarely deployed. This work translates previous findings on the technical feasibility and heat recovery potential for commercial kitchens into a publicly available calculator. It facilitates decision-making towards recovery and reuse of the freely available heat in kitchen drains by estimating both financial costs and payback time, as well as environmental burdens associated with the installation and environmental savings from avoided energy consumption. Environmental burdens and savings include, but are not limited to, carbon emissions. Further, the tool highlights key aspects of the technical implementation to understand installation requirements. The tool is freely available and could contribute to the uptake of heat recovery in the food service sector, ideally in conjunction with policy support through financial incentives or subsidies.

scholarly journals Providing Measurement, Evaluation, Accountability, and Leadership Support (MEALS) for Non-communicable Diseases Prevention in Ghana: Project Implementation Protocol

2021 ◽  
Vol 8 ◽  
Author(s):  
Amos Laar ◽  
Bridget Kelly ◽  
Michelle Holdsworth ◽  
Wilhemina Quarpong ◽  
Richmond Aryeetey ◽  
...  
Keyword(s):  
Local Community ◽  
Service Providers ◽  
Food Service ◽  
Communicable Diseases ◽  
Food Environments ◽  
Middle Income ◽  
Non Communicable Diseases ◽  
Measurement Evaluation ◽  
Leadership Support ◽  
Food Provision

Background: This study describes the rationale, adaptation, and final protocol of a project developed to address the increase in obesity and nutrition-related non-communicable diseases (NR-NCDs) in Ghana. Code-named the Measurement, Evaluation, Accountability, and Leadership Support for NCDs (MEALS4NCDs) project, it aims to measure and support public sector actions that create healthy food marketing, retail, and provisioning environments for Ghanaian children using adapted methods from the International Network for Food and Obesity/NCDs Research Monitoring and Action Support (INFORMAS).Methods: The protocol for this observational study draws substantially from the INFORMAS' Food Promotion and Food Provision Modules. However, to appraise the readiness of local communities to implement interventions with strong potential to improve food environments of Ghanaian children, the MEALS4NCDs protocol has innovatively integrated a local community participatory approach based on the community readiness model (CRM) into the INFORMAS approaches. The setting is Ghana, and the participants include health and nutrition policy-makers, nutrition and food service providers, consumers, school authorities, and pupils of Ghanaian basic schools.Results: The study establishes a standardized approach to providing implementation science evidence for the prevention of non-communicable diseases (NCDs) in Ghana. It demonstrates feasibility and the innovative application of the INFORMAS expanded food promotion and food provision modules, together with the integration of the CRM in a lower-middle income setting.Conclusion: The research will facilitate the understanding of the processes through which the INFORMAS approach is contextualized to a lower-middle income African context. The protocol could be adapted for similar country settings to monitor relevant aspects of food environments of children.

scholarly journals Engaging the Dog Owner Community in the Design of an Effective Koala Aversion Program

2019 ◽  
Vol 25 (1) ◽  
pp. 55-68 ◽  
Author(s):  
Patricia David ◽  
Sharyn Rundle-Thiele ◽  
Bo Pang ◽  
Kathy Knox ◽  
Joy Parkinson ◽  
...  
Keyword(s):  
Social Marketing ◽  
Service Providers ◽  
Food Service ◽  
Human Dimensions ◽  
City Council ◽  
Domestic Dog ◽  
Pilot Program ◽  
Local Council ◽  
Program Outcome ◽  
Dog Owners

Introduction: This article outlines a dog owner–focused social marketing pilot program implemented in 2017, which aimed to reduce koala and domestic dog interactions in one local city council in Australia. Literature: Dog attacks and predation are the third most common cause of death in koalas after habitat loss and vehicle strikes. Programs aiming to reduce wildlife and domestic pet interactions frequently neglect human dimensions, and social sciences have been called upon to complement conservation efforts. Methods: Developed in consultation with dog training experts and the local regional council Leave It was based on input from 41 dog owners. Leave It was a 4-week training program priced at AUD$150 that was delivered by local dog trainers who had previously received specialized koala aversion training. Findings: Co-design results indicated that the social marketing pilot program needed to emphasize training, be positive, and be dog and not koala-focused. A fun, positive dog-focused event, supported by dog retailers, entertainers, and food service providers, was held in June 2017 to launch the Leave It program. Outcome evaluations for Leave It indicated a statistically significant increase in wildlife aversion–related behaviors (stay, come back every time/some of the time, and stay quiet on command). Process evaluation indicated that people enjoyed the dog-focused event and the opportunity to seek training and obedience advice. Conclusions: Co-designing the program with dog owners in the local council area engaged community members, making them contributors rather than program participants. The program had a dog focus rather than wildlife focus as recommended by dog owners.

Food choice behavior: a case study in South Korea

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Young Hoon Kim ◽  
Sangyung Lee ◽  
Nelson Barber
Keyword(s):  
Food Choice ◽  
Choice Behavior ◽  
Service Providers ◽  
Food Service ◽  
Healthy Food ◽  
Nutrition Information ◽  
Health Improvement ◽  
Menu Labeling ◽  
Content Type ◽  
Daily Behavior

PurposeWith dining out increasing globally, policy making and research have been on menu labeling as a source for meaningful nutrition information. Yet, despite attempts to mandate menu labeling and the studies examining consumer's perception of menu nutritional information and how this perception impacts dining behavior and intention to consume, concerns for obesity and malnutrition continue to be at the forefront of public health discussions. This study attempts to comprehend consumers' nutritional goals, intention and food choice behavior, thereby suggesting how to leverage this information for change.Design/methodology/approachUsing survey data and a proposed and validated theoretical model, the study identified the different aspects of consumer's food choice by analyzing the relationship of consumer's perceived importance toward nutrition information, food choice and healthy daily behavior, and intention to improve health.FindingsConsumers who perceive higher importance of nutrition information are more likely to choose healthy food when dining out and have stronger health improvement intention. The results also suggested healthy food choice and healthy daily behavior positively influenced health improvement intention.Originality/valueDespite the previous studies on menu labeling and the numerous policy mandates, there is still concern about the food choice behavior of consumers while eating out. No serious effort exists to regulate food service providers similar to the regulation of other consumer products, whereby consumers are generally protected from harm. This study suggests through education, promotional marketing and industry partnerships, motivating and leveraging consumers' desire for healthy food choices could move food service providers and policy makers to change what information is provided.

Engaging food service providers to change food service practices in aged care facilities

2018 ◽  
Vol 75 (4) ◽  
pp. 381-389 ◽  
Author(s):  
Louisa Matwiejczyk ◽  
Rachel Roberts ◽  
Olivia Farrer ◽  
Gabrielle O'Dea ◽  
Georgia Bevan ◽  
...  
Keyword(s):  
Service Providers ◽  
Food Service ◽  
Aged Care ◽  
Care Facilities ◽  
Aged Care Facilities

scholarly journals Food Safety Knowledge of Food Sanitation Hygiene Practices in the Era of Pandemic COVID-19

2021 ◽  
Vol 13 (1) ◽  
pp. 25-34
Author(s):  
Dwi Yunita Haryanti ◽  
Yeni Suryaningsih
Keyword(s):  
Food Safety ◽  
Service Providers ◽  
Food Service ◽  
Food Handler ◽  
P Value ◽  
Food Hygiene ◽  
Food Handlers ◽  
Cross Sectional ◽  
Community Monitoring ◽  
The Impact

Background and Objectives: Food hygiene and sanitation in various food industries or processed food service providers requires special attention from the government during this pandemic, where the sector remains a necessity for the entire community. Monitoring and evaluation are urgently needed in order to break the chain of transmission and eliminate the risk of contamination of food during processing or during packaging. This study was conducted to determine the relationship between knowledge and food hygiene and sanitation practices at public facilities providing processed food.Methods: This research is an observational study using a cross sectional design. The population in this study is the food service industry of class A2 and A3. Determination of respondents in this study was done by purposive sampling. The instrument used in this study was a questionnaire from FAO related to policies regarding the impact of COVID-19 on food safety and nutrition.Results: The results showed that the knowledge of the majority of food handler and presenters was 18 (47.4%) and the application of food hygiene and sanitation was also low 28 (73.8%). Food handlers and presenters with good knowledge have better compliance in implementing food hygiene and sanitation compared to food handlers and presenters who have sufficient and less knowledge (p value 0.05).Conclusions and Implications: Low knowledge of food handlers and presenters is known to be one of the factors not implementing food hygiene and sanitation so that it has the potential to increase the spread of the SAR-CoV-2 virus. One strategy that can be done is to provide continuous socialization and education through various mass media using a cultural approach. Keywords: Hygiene; Sanitation; Food; Pandemic.

scholarly journals Dependency of domestic food sectors on imported inputs with Finland as a case study

2021 ◽  
Author(s):  
Ellen Huan-Niemi ◽  
Marja Knuuttila ◽  
Eero Vatanen ◽  
Jyrki Niemi
Keyword(s):  
Fossil Fuels ◽  
Service Providers ◽  
Food Service ◽  
Total Output ◽  
Human Consumption ◽  
Output Analysis ◽  
Service Sectors ◽  
Chemical Inputs ◽  
Protein Feed ◽  
Domestic Food

The objective of this study is to examine the import dependency of domestic food and service sectors in Finland and produce indicators for measuring the import content of these sectors together with the import dependency of the inputs supplied into these sectors. Input–output analysis is utilised to provide the necessary information on the interdependencies and linkages between different industries for both goods and services in the Finnish economy. Primary agriculture, food processing, distribution and food service providers in Finland are heavily dependent on imported fossil fuels concerning energy and chemical inputs, including high reliance on imported supplementary protein feed for livestock production. However, most of the inputs supplied to the Finnish food and service sectors are domestic because only 20% of the total output is dependent on imported goods, services, and capital goods. The rate of self-sufficiency in food supply is high in Finland, but international trade is essential to provide the necessary energy and chemical inputs needed for food production along with livestock’s supplementary protein feed. Replacing fossil energy with sustainable renewable energy will reduce the dependence on Russia for energy supply and promoting human consumption of plant-based foods will reduce the demand for livestock feed.

Finding beauty in the banal: An exploration of service work in the artful classroom

2008 ◽  
Vol 14 (5) ◽  
pp. 521-534 ◽  
Author(s):  
Ralph Bathurst ◽  
Janet Sayers ◽  
Nanette Monin
Keyword(s):  
Work Experience ◽  
Fast Food ◽  
Service Management ◽  
Service Providers ◽  
Food Service ◽  
Reflective Learning ◽  
Service Work ◽  
Learning Tools ◽  
Business Studies ◽  
Valuable Role

AbstractArtists derive inspiration from daily life. According to John Dewey (1934), common experiences are transformed into works of art through a process of compression and expression. Our paper adopts Dewey's frame to demonstrate that experience in the artful classroom plays a valuable role in management education. We asked students to reflect on their work experience and then to provide an artful expression of their reflections. For this exercise we defined artfulness as a process which relies on the discursive practices of satire, and in particular irony and parody. Offering a service management class as an exemplar we demonstrate the use of these rhetorical techniques as reflective learning tools. A class of students were first prompted to consider their common experiences as both customers and service providers, and were then asked to create an ironic artefact. Our paper, which analyses a cartoon sequence produced by students in response to this assignment and in which they parody the fast-food service experience, illustrates how a business studies classroom can be transformed into an artful space.

Control and role conflict in food service providers

2001 ◽  
Vol 20 (2) ◽  
pp. 187-199 ◽  
Author(s):  
Androniki Papadopoulou-Bayliss ◽  
Elizabeth M. Ineson ◽  
Derek Wilkie
Keyword(s):  
Role Conflict ◽  
Service Providers ◽  
Food Service
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