Service business model framework and the service innovation scope

NARCIS (Netherlands)

van der Aa, W.; van der Rhee, B.; Victorino, L.

2011-01-01

In this paper we present a framework for service business models. We build on three streams of research. The first stream is the service management and marketing literature that focuses on the specific challenges of managing a service business. The second stream consists of research on e-business

User involvement and supporting tools in business-to-business service innovations: Insights from Facility Management services

DEFF Research Database (Denmark)

Nardelli, Giulia

is the generalizability of the findings to other business-to-business service sectors. More research conducted both in FM services and other service sectors would help to shed light on the generalizability of these findings. Originality/value – The study contributes with new and detailed insights into the complexity......Purpose – This article investigates and conceptualizes user involvement in business-to-business service innovations as well as the tools that are used to support interactions in such a service innovation process. Design/methodology/approach – The paper uses a qualitative research approach to answer...... the research question. By following Miles and Huberman (1984)’s this study started with a literature review of studies investigating service innovation, service innovations models, user roles and tools in service innovation in general, to conduct an empirical investigation in facility management (FM) services...

76 FR 5834 - International Business Machines Corporation, Global Technology Services Business Unit, Integrated...

Science.gov (United States)

2011-02-02

... Machines Corporation, Global Technology Services Business Unit, Integrated Technology Services, Cost and..., applicable to workers of International Business Machines Corporation, Global Technology Services Business... engaged in activities related to support for the Global Technology Services Business Unit. The company...

Linking Halal Food Certification and Business Performance

DEFF Research Database (Denmark)

Ab Talib, Mohamed Syazwan; Chin, Thoo Ai; Fischer, Johan

2017-01-01

role of HFC in influencing operational and financial performance. It would entice more food companies to become Halal certified that opens up an opportunity to a lucrative Halal food industry. It also empirically justifies that a religion-based food certification has the ability to influence business...... manufacturing companies in Malaysia participated in the study. Data were gathered through a structured questionnaire and were analysed using partial least squares structural equation modelling technique. Findings The study proved that HFC has a positive relationship with operational performance. Additionally......, operational performance mediates the relationship between HFC and financial performance. Altogether, this signifies that Halal food certificate implementation positively influences business performance. Practical implications By linking HFC and business performance, managers may be aware of the significant...

MEASURING THE SERVİCE QUALITY WITH DINESERV MODEL AT THE FOOD AND BEVERAGE BUSINESSES: CASE OF ÇANAKKALE

OpenAIRE

AKSU, Murat; MEMİŞ, Hakan

2017-01-01

Food and beverage industry is continuous, undergoes a change and day by day growing. So customers’ requests from business have been increasing gradually. Businesses practice various marketing strategies in order to meet successfully customer’s requests at fierce conditions of competition. In this context, purpose of this study is to measure the quality of service offered within the three, four and five-star hotels food and beverage businesses certified by Ministry of Tourism in Çanakkale. For...

Towards operationalization of business models : Designing service compositions for service-dominant business models

NARCIS (Netherlands)

Suratno, B.; Grefen, P.; Turetken, O.

2017-01-01

The new trend of service-dominant business which produces so-called value-in-use as a competitive advantage demands rapidly changing business models and collaboration of organizations in a cross-organizational business network. As information technology nowadays largely contributes to the way of

Give Everyone a Vested Interest in Food Service.

Science.gov (United States)

Watkins, Shirley Maree

1987-01-01

Describes the school food service industry, providing 27 million meals daily in 89,000 schools, as second only to McDonald's in size. Offers advice for developing a superior, cooperative business venture. Focus must be on visible managers, high quality staff, clearly communicated objectives, and customer satisfaction. (MLH)

Considerations for Creating a Food Business Incubator in Virginia

OpenAIRE

Pasquarelli, Ian

2016-01-01

Due to overwhelming current demand for affordable rental commercial kitchen space in Virginia, this report was compiled in order to assess a viable Virginia model for small food business support. The incubator business model is gaining in popularity across the country, and increasing the capacity for small food business operations in many metropolitan areas. Multiple in-person interviews were conducted with food producers, food retailers, shared-use kitchen owners, city/county officials, and ...

75 FR 20388 - International Business Machines Corporation, Global Technology Services Business Unit, Integrated...

Science.gov (United States)

2010-04-19

... Machines Corporation, Global Technology Services Business Unit, Integrated Technology Services, Cost and... Technology Services Business Unit, Integrated Technology Services, Cost and Expense Team working from various... Technology Services Business Unit. The company reports that workers leased from Datrose, Inc., were employed...

E-Business Developmental Issues in the Australian Food Industry

Directory of Open Access Journals (Sweden)

Mohini Singh

2004-11-01

Full Text Available This paper discusses e-business developmental issues in the Australian Food industry that were identified from a research project funded by the Australian Research Council. Data was gathered from interviews with 11 food organisations in the year 2000, most of which can be classified as ‘bricks and clicks’. These 11 companies were traditional businesses that had adopted e-business as a new way of doing business. The findings of the paper highlight the fact that the B2B is the predominant e-business model in the Australian Food Industry, EDI is an important foundation technology platform for developing B2B e-business, e-procurement was an important reason for adopting B2B e-business and improved supply chain management was the most important achievement from E-Business for these organizations. It also highlighted the fact e-business developed in-house with an IT department managed e-business sites better than those that outsourced the development.

Ad-Hoc Business Processes in Web Services

NARCIS (Netherlands)

Wombacher, Andreas; Mahleko, Bendick

Web service technologies promise to facilitate collaboration among business partners by helping potential business partners find one another and integrate their business processes to do business. Daunting challenges however exist before the full potential of Web services can be realized. Indexing

Availability of limited service food outlets surrounding schools in British Columbia.

Science.gov (United States)

Black, Jennifer L; Day, Meghan

2012-06-05

The purpose of this study was to provide a descriptive profile of the availability of limited service food outlets surrounding public schools in British Columbia, Canada. Data from the 2010 Canadian Business Data Files were used to identify limited service food outlets including fast food outlets, beverage and snack food stores, delis and convenience stores. The number of food outlets within 800 metres of 1,392 public schools and the distance from schools to the nearest food outlets were assessed. Multivariate regression models examined the associations between food outlet availability and school-level characteristics. In 2010, over half of the public schools in BC (54%) were located within a 10-12 minute walk from at least one limited service food outlet. The median closest distance to a food outlet was just over 1 km (1016 m). Schools comprised of students living in densely populated urban neighbourhoods and neighbourhoods characterized by lower socio-economic status were more likely to have access to limited service food outlets within walking distance. After adjusting for school-level median family income and population density, larger schools had higher odds of exposure to food vendors compared to schools with fewer students. The availability of and proximity to limited service food outlets vary widely across schools in British Columbia and school-level characteristics are significantly associated with food outlet availability. Additional research is needed to understand how food environment exposures inside and surrounding schools impact students' attitudes, food choices and dietary quality.

Guide to resource conservation and cost savings opportunities in the food service sector

Energy Technology Data Exchange (ETDEWEB)

NONE

1998-03-01

Opportunities for conserving energy and water, as well as reducing waste, within the 24,000 establishment-strong food service sector in Ontario are identified. Operators are encouraged to take advantage of these opportunities to lower their costs while conserving valuable resources at the same time. In preparing this guide, site visits were carried out at six food service facilities in Ontario. Information about how much money is generally spent on energy, water and waste management by food service operators is provided. The amount and type of waste generated by these facilities is also described. The volatility of the commercial food service market place was identified as one of the major impediments to energy conservation. It was found that most owners of the food service facilities make business decisions based on the lowest first costs, irrespective of longer-term energy efficiency and operating costs. 31 refs., 13 tabs., 9 figs., 4 appendices.

Hazard analysis and critical control points among Chinese food business operators

Directory of Open Access Journals (Sweden)

Stefano Saccares

2014-09-01

Full Text Available The purpose of the present paper is to highlight some critical situations emerged during the implementation of long-term projects locally managed by Prevention Services, to control some manufacturing companies in Rome and Prato, Central Italy. In particular, some critical issues on the application of selfcontrol in marketing and catering held by Chinese operators are underlined. The study showed serious flaws in preparing and controlling of manuals for good hygiene practice, participating of the consultants among food business operators (FBOs to the control of the procedures. Only after regular actions by the Prevention Services, there have been satisfying results. This confirms the need to have qualified and expert partners able to promptly act among FBOs and to give adequate support to authorities in charge in order to guarantee food safety.

Hazard Analysis and Critical Control Points among Chinese Food Business Operators.

Science.gov (United States)

Saccares, Stefano; Amadei, Paolo; Masotti, Gianfranco; Condoleo, Roberto; Guidi, Alessandra

2014-08-28

The purpose of the present paper is to highlight some critical situations emerged during the implementation of long-term projects locally managed by Prevention Services, to control some manufacturing companies in Rome and Prato, Central Italy. In particular, some critical issues on the application of self-control in marketing and catering held by Chinese operators are underlined. The study showed serious flaws in preparing and controlling of manuals for good hygiene practice, participating of the consultants among food business operators (FBOs) to the control of the procedures. Only after regular actions by the Prevention Services, there have been satisfying results. This confirms the need to have qualified and expert partners able to promptly act among FBOs and to give adequate support to authorities in charge in order to guarantee food safety.

Business Value of Information Technology Service Quality Based on Probabilistic Business-Driven Model

Directory of Open Access Journals (Sweden)

Jaka Sembiring

2015-08-01

Full Text Available The business value of information technology (IT services is often difficult to assess, especially from the point of view of a non-IT manager. This condition could severely impact organizational IT strategic decisions. Various approaches have been proposed to quantify the business value, but some are trapped in technical complexity while others misguide managers into directly and subjectively judging some technical entities outside their domain of expertise. This paper describes a method on how to properly capture both perspectives based on a  probabilistic business-driven model. The proposed model presents a procedure to calculate the business value of IT services. The model also covers IT security services and their business value as an important aspect of IT services that is not covered in previously published researches. The impact of changes in the quality of IT services on business value will also be discussed. A simulation and a case illustration are provided to show the possible application of the proposed model for a simple business process in an enterprise.

Food waste in the Swiss food service industry - Magnitude and potential for reduction.

Science.gov (United States)

Betz, Alexandra; Buchli, Jürg; Göbel, Christine; Müller, Claudia

2015-01-01

Food losses occur across the whole food supply chain. They have negative effects on the economy and the environment, and they are not justifiable from an ethical point of view. The food service industry was identified by Beretta et al. (2013) as the third largest source of food waste based on food input at each stage of the value added chain. The total losses are estimated 18% of the food input, the avoidable losses 13.5%. However, these estimations are related with considerable uncertainty. To get more reliable and detailed data of food losses in this sector, the waste from two companies (in the education and business sectors) was classified into four categories (storage losses, preparation losses, serving losses, and plate waste) and seven food classes and measured for a period of five days. A questionnaire evaluated customer reaction, and a material flow analysis was used to describe the mass and monetary losses within the process chain. The study found that in company A (education sector) 10.73% and in company B (business sector) 7.69% of the mass of all food delivered was wasted during the process chain. From this, 91.98% of the waste in company A and 78.14% in company B were classified as avoidable. The highest proportion of waste occurred from serving losses with starch accompaniments and vegetables being the most frequently wasted items. The quantities of waste per meal were 91.23 g (value CHF 0.74) and 85.86 g (value CHF 0.44) for company A and company B, respectively. The annual loss averaged 10.47 tonnes (value CHF 85,047) in company A and 16.55 tonnes (value CHF 85,169) in company B. The customer survey showed that 15.79% (n=356) of the respondents in company A and 18.32% (n=382) in company B produced plate waste. The main causes of plate waste cited were 'portion served by staff too large' and 'lack of hunger'. Sustainable measures need to be implemented in the food service industry to reduce food waste and to improve efficiency. Copyright © 2014

Development of a Comprehensive Energy Service Business Model

Energy Technology Data Exchange (ETDEWEB)

Lee, S.K. [Korea Energy Economics Institute, Euiwang (Korea)

2001-11-01

Traditionally, energy industry has been regarded as supply- oriented and characterized by its vertically integrated structure and monopolized market. In particular, network industries such as electricity, natural gas, and district heating and cooling, because of their large initial capital investments, were inevitably state-owned. As their sizes have ever increased, government-owned corporations are confronted with internal crises such as financial limitations, increasing internal transaction costs, etc. In addition to these internal problems, fundamental changes in the external environment such as advances in communication and modular technologies, globalization, and market liberalization have forced energy industries to undergo a restructuring process. Restructuring in the energy industry is intended to introduce competition in the market by unbundling the energy service into production, transportation, and distribution. The energy service has been vertically as well as horizontally integrated by suppliers. Restructuring, which has been implemented in the United States and the European countries, is now being introduced in Korea. However, energy services have not yet been regulated as a separate industry even in those countries which are well advanced in their restructuring. WTO negotiation is under way to separate the service sector in 'General Agreement on Tariffs and Trade(GATT).' Areas that can be categorized as a service sector are 17 subdivided sub-sectors as dispersed in each sector. Energy service business models expected to be emerged in the restructuring process of energy industry include: transmission/trunk pipeline projects, distribution/local pipeline projects, trading, brokerage, metering service, local distribution of natural gas, to name a few, for electricity and natural gas sectors; rational use of energy such as CES business and ESCOs for district heating and cooling, and energy conservation sector. Rational use of energy, in

RESPONSIBILITIES OF FOOD BUSINESS OPERATORS RELATED TO FOOD SAFETY: CONCERNS RELATED TO HACCP IN MICRO-BUSINESSES FOOD COMPANIES

OpenAIRE

T. Civera; D. Nucera; A. Bellio; M. Botosso; M. Mora; R. Goi; B. Griglio

2012-01-01

The research was aimed at collecting information on food safety knowledge by operators of small and less developed food businesses. This will allow to reveal what are the real drawbacks in HACCP application in these realities. Fifty meat producing plants located in Piedmont region were involved. In all the plants a questionnaire with questions on HACCP system was submitted. The analysis of the collected answers, evidenced that 42% of the operators needed to perform structural modifications in...

Value co-creation and business model innovation in the context of business-to-business services

DEFF Research Database (Denmark)

Nardelli, Giulia

to manage interactions between internal and external stakeholders of the organization they serve. The second proposition, on the other hand, depicts how business model innovators manage the interplay between strategic and operational activities by allocating responsibilities among internal and external...... the network of actors to achieve value co-creation. Based on a qualitative investigation, two propositions, which summarize the main findings, are developed. In the first proposition it is outlined how processes of business model innovation within support services require a certain degree of openness......The service industries are characterized by the involvement of stakeholders in the innovation process. The aim of this study is to understand how, in the context of business-to-business services, the interplay between operational and strategic activities of an organization can be managed across...

Controlling outsourced service delivery : Managing service quality in business service triads

NARCIS (Netherlands)

van Iwaarden, J.; van der Valk, W.

2013-01-01

Organisations are increasingly sourcing services that become part of their value proposition to their (business) customers from external providers. Often, these services are directly delivered by the service provider to the customer. The buying organisation, service provider and customer operate in

BASE/X business agility through cross-organizational service engineering : the business and service design approach developed in the CoProFind project

NARCIS (Netherlands)

Grefen, P.W.P.J.; Lüftenegger, E.R.; Linden, van der E.; Weisleder, C.A.

2013-01-01

Many business domains are currently characterized by a move from an asset-orientation to a service-orientation: customers recognize that business value is not in owning assets, but in using the services offered by assets (which they do not need to own). This creates service-dominant business

Successful business process design. Business plan development for the occupational health services unit.

Science.gov (United States)

Kalina, C M; Fitko, J

1997-02-01

1. The occupational health nurse is often mandated by management to validate health services offered and programs developed for employees as valuable to the business and company mission. 2. The business plan of the occupational health service is a working document, changing as needs of the client/customer and internal and external business and socio-economic environment evolve. 3. Alignment with and support of the company mission, goals, and objectives is another method of proving good occupational health is good business. 4. Business planning is a basic business tool the wise and prudent occupational health nurse can use in proving good occupational health is vital to the success of a company.

78 FR 14359 - Verizon Business Networks Services, Inc., Specialist-Tech Customer Service, Philadelphia, PA...

Science.gov (United States)

2013-03-05

... Business Networks Services, Inc., Specialist-Tech Customer Service, Philadelphia, PA; Verizon Business Networks Services, Inc., Specialist-Tech Customer Service, Tampa, Florida; Amended Certification Regarding... should [[Page 14360

An IMP interaction approach to modelling business-to-business professional service quality: the case of Hong Kong consulting engineering service

OpenAIRE

Woo, Ka-shing

2001-01-01

In the domain of services marketing, the most researched area is in service quality. Since the pioneering stage of service quality research in the early 1980s, most of the studies have been conducted in the context of consumer services and consumer professional services. The purpose of this study is to bridge the gap in the existing literature to measure service quality of a particular business-to-business professional service industry (i.e., Hong Kong consulting engineering industry). I...

Food Service System

Science.gov (United States)

1992-01-01

The 3M Food Service System 2 employs a "cook/chill" concept for serving food in hospitals. The system allows staff to prepare food well in advance, maintain heat, visual appeal and nutritional value as well as reducing operating costs. The integral heating method, which keeps hot foods hot and cold foods cold, was developed by 3M for the Apollo Program. In the 1970s, the company commercialized the original system and in 1991, introduced Food Service System 2. Dishes are designed to resemble those used at home, and patient satisfaction has been high.

Business service modeling for the service-oriented enterprise

NARCIS (Netherlands)

Jayasinghe Arachchig, J.; Weigand, H.; Jeusfeld, M.A.

2012-01-01

Service-oriented architectures are the upcoming business standard for realizing enterprise information systems, thus creating a need for analysis and design methods that are truly service-oriented. Most research on this topic so far takes a strict software engineering perspective. For a proper

Organizational Commitment In Fast Food Franchising Businesses: The Case of Denizli

Directory of Open Access Journals (Sweden)

Onur Görkem

2015-03-01

Full Text Available The sector of food and beverage growing in paralel with the rapid change of food habits on a global scale has witnessed the raising of the fast food businesses that franchising system has been implemented. As the development mentioned has increased the employment needs of fast food businesses, it has brought the necessity of giving importance to the activities related to improving the organizational commitment of personnel. Accordingly, the purpose of the study is to reveal compatatively the organizational commitments of the personnel working in fast food businesses that national or international franchising system has been implemented. The level of organizational commitment of 144 personnel working in the fast food businesses in Denizli where franchising system has been implemented has been measured by survey method. According to the study findings, it has been found out that affective, continuance and normative commitments regarding organizational commitm showed significant differences and that the general organizational commitment level hasn’t showed differences in terms of implementations of national and international franchising system of the bussiness.

Placing of aroma compounds by food sales promotion in chosen services business

Directory of Open Access Journals (Sweden)

Jakub Berčík

2016-12-01

Full Text Available There are several ways to get higher sale involving human senses too. One of the options is a security of stimulating atmosphere of sale/ business environment. In addition to equipment, design and staff, the lighting, sound (noise, and last ones but not least smell, respectively air quality significantly take part on that. Aroma is the element that inherently belongs to the visual merchandising tools. It can influence not only emotions, memory, but total customers´ satisfaction and preferences as well as spending time in that place. In this context, it is important to find right compromise when choosing the aromatic compounds for various products, in the process of their application (intensity, process of aromatization and security of sufficient air quality, because everybody perceives the odours with different sensitivity. Properly chosen smell and factors of air quality bring for business operators (services trades many advantages; from staff, who more relax and friendly behave to the guests until making of various associations and stimulations of customers, who spend time inside of service. Fragrance or air quality looks like based on of present researches as the most important factor directly on point-of-sale, while aroma acquires the importance in case of memory too. On the one side, the thinks, which are seen or heard by customers, could be memorized by them few days or weeks, so on the second side, the thinks which are smelled, could be memorized by guests many decades. Except this, the Scientifics studies show, that over 75 % of all emotions are generated based on scent´ perception. The main aim of this paper is a research, how aroma influences customer purchasing decision (preferences in chosen service provider through the tracking of daily sales of baked baguettes (Paninis with using of aroma equipment; Aroma Dispenser.

Business and scientific workflows a web service-oriented approach

CERN Document Server

Tan, Wei

2013-01-01

Focuses on how to use web service computing and service-based workflow technologies to develop timely, effective workflows for both business and scientific fields Utilizing web computing and Service-Oriented Architecture (SOA), Business and Scientific Workflows: A Web Service-Oriented Approach focuses on how to design, analyze, and deploy web service-based workflows for both business and scientific applications in many areas of healthcare and biomedicine. It also discusses and presents the recent research and development results. This informative reference features app

Model-Checking Web Services Business Activity Protocols

DEFF Research Database (Denmark)

Marques, Abinoam P.; Ravn, Anders Peter; Srba, Jiri

2013-01-01

Web Services Business Activity specification defines two coordination protocols BAwCC (Business Agreement with Coordination Completion) and BAwPC (Business Agreement with Participant Completion)that ensure a consistent agreement on the outcome of long-running distributed applications. In order...

SERVICES MARKETING WITHIN BUSINESS-TO-BUSINESS CONTEXT: A CONTENT ANALYSIS OF 1996 – 2014 PERIOD

Directory of Open Access Journals (Sweden)

Ceren Akman Biyik

2017-06-01

Full Text Available The aim of the study is to conduct a content analysis of services marketing within business-tobusiness context that were published between years 1996-2014. A qualitative approach was used and content analysis was conducted on 71 articles from 24 journals in this study. Firstly, thematic investigation was conducted, and then coding process was completed. According to the results of content analysis, top research topics are determined based on services marketing and business-to-business context. The findings of the study also showed the least studied topics and shed light on new research areas to the researchers in the field of services marketing and business-to-business.

EuroFIR Guideline on calculation of nutrient content of foods for food business operators.

Science.gov (United States)

Machackova, Marie; Giertlova, Anna; Porubska, Janka; Roe, Mark; Ramos, Carlos; Finglas, Paul

2018-01-01

This paper presents a Guideline for calculating nutrient content of foods by calculation methods for food business operators and presents data on compliance between calculated values and analytically determined values. In the EU, calculation methods are legally valid to determine the nutrient values of foods for nutrition labelling (Regulation (EU) No 1169/2011). However, neither a specific calculation method nor rules for use of retention factors are defined. EuroFIR AISBL (European Food Information Resource) has introduced a Recipe Calculation Guideline based on the EuroFIR harmonized procedure for recipe calculation. The aim is to provide food businesses with a step-by-step tool for calculating nutrient content of foods for the purpose of nutrition declaration. The development of this Guideline and use in the Czech Republic is described and future application to other Member States is discussed. Limitations of calculation methods and the importance of high quality food composition data are discussed. Copyright © 2017. Published by Elsevier Ltd.

Organizational Commitment In Fast Food Franchising Businesses: The Case of Denizli

OpenAIRE

Onur Görkem

2015-01-01

The sector of food and beverage growing in paralel with the rapid change of food habits on a global scale has witnessed the raising of the fast food businesses that franchising system has been implemented. As the development mentioned has increased the employment needs of fast food businesses, it has brought the necessity of giving importance to the activities related to improving the organizational commitment of personnel. Accordingly, the purpose of the study is to reveal compatatively the ...

Food Service Refrigerators and Food Service Storage Freezers. Standard No. 7, Revised April 1966.

Science.gov (United States)

National Sanitation Foundation, Ann Arbor, MI.

This standard covers the sanitation and performance requirements for new food service refrigerators and food service storage freezers of the type generally used in the food service industry. It covers cabinets operating in the freezers, above or below freezing temperature, designed for the storage or display of varieties of food products. Topics…

Food Service Management

Science.gov (United States)

Rappole, C. L.; Louvier, S. A.

1985-01-01

A study to design a food service system using current technology to serve a small scale Space Station was conducted. The psychological, sociological and nutritional factors affecting feeding in microgravity conditions was investigated. The logistics of the food service system was defined.

7 CFR 371.5 - Marketing and Regulatory Programs Business Services.

Science.gov (United States)

2010-01-01

... 7 Agriculture 5 2010-01-01 2010-01-01 false Marketing and Regulatory Programs Business Services... AUTHORITY § 371.5 Marketing and Regulatory Programs Business Services. (a) General statement. Marketing and Regulatory Programs Business Services (MRPBS) plans and provides for the agency's human, financial, and...

A Cloud-driven View on Business Process as a Service

OpenAIRE

Jörg Domaschka; Frank Griesinger; Daniel Seybold; Stefan Wesner

2017-01-01

Cloud computing is the promise to provide flexible IT solutions. This correlates with an increasing demand in flexibility of business processes in companies. However, there is still a huge gap between business and IT management. The evolution of cloud service models tries to bridge this by bringing up fine grained and multi-dimensional service models. One of the new service models is Business Process as a Service (BPaaS), which promises to bridge the gap from business process to c...

Outsourcing the Business Services

Directory of Open Access Journals (Sweden)

Ioan I. ANDONE

2010-01-01

Full Text Available The nowadays international market of outsourcing services is relatively mature and with age comes wisdom ... Thus, on a grown market, choosing to outsource services can not only be justified by the strive to reduce costs but it aims to meeting more advanced objectives as accurate alignment with business strategies of the enterprise. As a result, outsourcing has reached new forms of expression that can help the enterprises to gain competitive advantage. In the context of a grown market, a new concept appears, namely the multisourcing which it refers to the outsourcing model of the future [1] that businesses must prepare to accept and use. This concept or model of the future refers to working with several suppliers, which are competitors in a spirit of trust and teamwork, in a collaborative process to maximize the benefits associated with outsourcing process.

Assessing service quality in business-to-business relationships within the international telecommunications carrier market.

OpenAIRE

2012-01-01

M.Comm. The objectives of this study are : To determine customers' perception of service quality of international telecommunications carrier services delivered by Telkom in the business-tobusiness relationships with carriers in Europe; To establish whether differences in service quality exist among the selected business customers; To identify and examine customers' needs and expectations regarding the service delivery by Telkom; To assess how well Telkom is currently performing relative to...

Business process of reputation management of food industry enterprises

Directory of Open Access Journals (Sweden)

Derevianko Olena. H.

2014-01-01

Full Text Available The goal of the article is development of the methodical base of reputation management directed at formalisation of theoretical provisions and explanation how to organise reputation management at food industry enterprises. The article shows prospectiveness of use of the Business Process Management concept in reputation management. Using the diagram of the Reputation Management business process environment the article shows its key participants (suppliers and clients of the business process and identifies their place in formation of the enterprise reputation. It also shows that the reputation management should be considered a business process of the highest level of management. Construction of the flow structure of the Reputation Management business process allows uncovering the logic of interrelation of inlets and outlets within the framework of the specified main stages of the business process: assessment of the current state of reputation, collection of information about stakeholders, identification of PR strategy goals, planning of necessary resources, realisation of the PR strategy, assessment of efficiency and process monitoring. The article offers the flow, functional and organisational structures of the Reputation Management business process for food industry enterprises. Moreover, justification of functional and organisational structures of the Reputation Management business process gives a possibility to distribute functions of reputation management between specific executors and establish responsibility for each stage of the business process.

21 CFR 101.5 - Food; name and place of business of manufacturer, packer, or distributor.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Food; name and place of business of manufacturer... Food; name and place of business of manufacturer, packer, or distributor. (a) The label of a food in... business in lieu of the actual place where such food was manufactured or packed or is to be distributed...

'Food for thought': New MBA with focus on the food sector at Aarhus School of Business

DEFF Research Database (Denmark)

Stacey, Julia; Brunsø, Karen; Andersen, Lone Schreiber

2002-01-01

During the autumn of 2002, Aarhus School of Business decided to launch a new international MBA - with focus on the food sector. Prior to this decision lay thorough groundwork in the shape of a positive demand study among the largest food companies in Denmark, Sweden, Norway and Finland. The concl......During the autumn of 2002, Aarhus School of Business decided to launch a new international MBA - with focus on the food sector. Prior to this decision lay thorough groundwork in the shape of a positive demand study among the largest food companies in Denmark, Sweden, Norway and Finland...

Strategic FM Procurement: an issue of aligning services to business needs

DEFF Research Database (Denmark)

Katchamart, Akarapong; Shiem-shin, Danny Then

2014-01-01

Purpose – To illustrate the interdependence between business need and strategic decision on facilities management (FM) procurement model. This interdependence underpins the reason behind strategic decision on FM procurement. It would assist decision makers on FM services procurement that fulfills...... business needs and enriches business outcomes. Design/methodology/approach – By a systematic review of FM-related literature, this research structures and investigates on three aspects of this interdependence between business delivery and FM services: 1. What characteristics of core business impact on FM...... service and provision? 2. What are the interconnections between business support and FM procurement decisions? and 3. What are the available FM services procurement options? Findings – There are four types of core business characteristics that impacts on FM services and provision based on the degree...

Adoption of business intelligence insights towards inaugurate business performance of Malaysian halal food manufacturing

Directory of Open Access Journals (Sweden)

Mailasan Jayakrishnan

2018-07-01

Full Text Available Information System (IS is a strife to exploit Business Intelligence (BI in an organization. In the Malaysian Halal Food Manufacturing, a league of Information Technology (IT professional and decision makers is the architect of the perspective in IT. There are numerous research studies on utilizing and investigating strategic effects of environmental factors augmentation on the organizations, but compact information is acknowledged prevailing how the subjective conception for the strategic source of deci-sions is transformed into the objective principle. Hence, general interpretation of the IT professional and the decision makers is crucial for a comprehensive and collaborative decision-making process. Therefore, prosper stimulate assimilation of the environmental factors that persuade the knowledge integration between IT professionals and decision makers is compulsory. BI and Big Data (BD help organizations derive enhance decision-making process and knowledge creation. The objective of this research study is to emerge knowledge from organizing BD and to utilize BI together with perceiving MIT90s framework and environmental factors for the analysis of decision-making process of halal food manufacturers in Malaysia. The study applied regression analysis to predicted 103 responses to determine decision making of business performance. The results indicate that halal market demand played important role in predicting business performance of halal manufactures. This study provides some insights into decision making perspectives of business performance management among halal food manufacturers in Malaysia.

Business plan of a food truck in Saint Petersburg

OpenAIRE

Zavyalova, Ekaterina

2017-01-01

The purpose of the thesis was to investigate how to write a proper business plan and then implement gained knowledge in creating a business plan of a food truck in Saint Petersburg. A business plan serves as a guide for an entrepreneur in the process of company establishment and enables to gain funding from potential investors. The primary objective was to study essential components of a business plan. The theoretical framework comprises of core issues on company establishment and desc...

Tourism Enterprises as Buyers of Knowledge-Intensive Business Services

Directory of Open Access Journals (Sweden)

Krzysztof Borodako

2015-01-01

Full Text Available This article is an attempt to assess the business relations between the tourism sector and suppliers of various types of business services. It focuses on knowledge-intensive business services (KIBS. The reasons why tourism businesses purchase outsourced services are also discussed. An Internet survey was conducted and the results were used to calculate and discuss a number of indices. Cross-tabulation statistics are used to assess the interrelation between types of tourist firms, their localization and size, and the types and number of services they use. The largest numbers of KIBS used by the Polish tourism sector are from the accounting, IT, and advertising sectors, whereas the smallest relate to research and experimental development in the social sciences and humanities. This article fills a gap in the knowledge about usage of KIBS services by the tourism sector at the national level.

Evaluation of Business Excellence among Halal Certified Food Manufacturers in Malaysia

Directory of Open Access Journals (Sweden)

Masrom Nor Ratna binti

2017-01-01

Full Text Available Business excellence is a key tool to improve the efficiency of the company. Through the business excellence model, the organization can execute their strategies to determine, forecast and survive in highly competitive market. This paper presents on identifying those elements in business excellence model (leadership, strategy and planning, customer focus, measurement, analysis, and knowledge management, operation focus this paper provides empirical support for halal food certified companies reviewing and improvement. Survey has been done and analyzed among halal food certified manufacturers in Malaysia. Thus, seven categories with 35 key elements regarding American MBNQA and eight equations are examined. The main conclusions are that, strategy and measurement, analysis and knowledge management are the main weakness of the halal food certified manufacturers in Malaysia. Overall, halal food certified manufacturers in Malaysia is at the silver level of excellence based on the calculation.

Quality and Business Offer Driven Selection of Web Services for Compositions

Science.gov (United States)

D'Mello, Demian Antony; Ananthanarayana, V. S.

The service composition makes use of the existing services to produce a new value added service to execute the complex business process. The service discovery finds the suitable services (candidates) for the various tasks of the composition based on the functionality. The service selection in composition assigns the best candidate for each tasks of the pre-structured composition plan based on the non-functional properties. In this paper, we propose the broker based architecture for the QoS and business offer aware Web service compositions. The broker architecture facilitates the registration of a new composite service into three different registries. The broker publishes service information into the service registry and QoS into the QoS registry. The business offers of the composite Web service are published into a separate repository called business offer (BO) registry. The broker employs the mechanism for the optimal assignment of the Web services to the individual tasks of the composition. The assignment is based on the composite service providers’s (CSP) variety of requirements defined on the QoS and business offers. The broker also computes the QoS of resulting composition and provides the useful information for the CSP to publish thier business offers.

Towards a More Sustainable Food Supply Chain: Opening up Invisible Waste in Food Service

Directory of Open Access Journals (Sweden)

Belén Derqui

2016-07-01

Full Text Available Future challenges to the global food supply chain are complex. In order to embrace sustainability, companies should change their management practices towards more efficient resource use. Food waste being a misuse of resources, we identify its causes and possible ways of minimising it. To achieve this goal, we conducted explorative research with qualitative and quantitative data through in-depth semi-structured interviews and an open questionnaire with top Spanish food service companies. Results show that most businesses mainly tend to minimise food waste according to economic criteria, without taking into account the social, ethical or environmental factors. As a consequence, just “visible” food waste that has an economic impact on the results is minimised. Nevertheless, visibility of real waste is often low. At the same time, awareness of (and therefore initiatives to reduce food waste that does not directly affect a firm’s profit can be increased through multi-stakeholder collaboration. Opportunities for reducing food waste therefore arise from increasing the visibility of food that is discarded as well as addressing plate waste. We identify best practices that could lead to a reduction of the amount of food waste generated in the out of home channel in Spain.

Business process of reputation management of food industry enterprises

OpenAIRE

Derevianko Olena. H.

2014-01-01

The goal of the article is development of the methodical base of reputation management directed at formalisation of theoretical provisions and explanation how to organise reputation management at food industry enterprises. The article shows prospectiveness of use of the Business Process Management concept in reputation management. Using the diagram of the Reputation Management business process environment the article shows its key participants (suppliers and clients of the business process) a...

Development of generic service for complex user task support in business processes

OpenAIRE

Hrovat, Sebastjan

2009-01-01

Reliability, efficiency and flexibility demands of business systems in business environment are increasing. Therefore business process automation is rapidly developing, meaning we have to develop applications to support every activity in business process. Since business processes are unique and are changing over time, service oriented architecture is used as a solution to this problem. Service oriented architecture divides functions in independent units called services. Services can be acc...

76 FR 70667 - Small Business Size Standards: Educational Services

Science.gov (United States)

2011-11-15

... business assistance, SBA establishes small business size definitions (referred to as size standards) for... SMALL BUSINESS ADMINISTRATION 13 CFR Part 121 RIN 3245-AG29 Small Business Size Standards: Educational Services AGENCY: U.S. Small Business Administration. ACTION: Proposed rule. SUMMARY: The U.S...

Activity-based costing of canned and processed foods businesses in Thailand: effects on organizational development, business competitiveness and corporate success

OpenAIRE

Ussahawanitchakit,Phaprukbaramee

2017-01-01

This study aims at investigating the relationships among activity-based costing, organizational development, business competitiveness, and corporate success of canned and processed foods businesses in Thailand. In this study, 142 canned and processed foods businesses in Thailand are the samples of the study. Structural equation model (SEM) was employed to test the research relationships. The research results indicate that activity-based costing positively leads to organizational development a...

A Model-driven and Service-oriented framework for the business process improvement

Directory of Open Access Journals (Sweden)

Andrea Delgado

2010-07-01

Full Text Available Business Process Management (BPM importance and benefits for organizations to focus on their business processes is nowadays broadly recognized, as business and technology areas are embracing and adopting the paradigm. The Service Oriented Computing (SOC paradigm bases software development on services to realize business processes. The implementation of business processes as services helps in reducing the gap between these two areas, easing the communication and understanding of business needs. The Model Driven Development (MDD paradigm bases software development in models, metamodels and languages that allow transformation between them. The automatic generation of service models from business process models is a key issue to support the separation of its definition from its technical implementation. In this article, we present MINERVA framework which applies Model Driven Development (MDD and Service Oriented Computing (SOC paradigms to business processes for the continuous business process improvement in organizations, giving support to the stages defined in the business process lifecycle from modeling to evaluation of its execution.

Total Quality Service and the Business College

OpenAIRE

James Perotti

1995-01-01

Moving a business college to commit to a total quality service approach is much more difficult than the literature suggests. The commitment to customer satisfaction is the essential focus of total quality service. It is unlikely to occur in business colleges. While small incremental change is readily possible, the values and culture of the faculty and administration prevent the requisite acceptance by the faculty of students as their customers, and acceptance of the faculty as customers of th...

75 FR 9129 - Small Business, Small Disadvantaged Business, HUBZone, and Service-Disabled Veteran-Owned Protest...

Science.gov (United States)

2010-03-01

... SMALL BUSINESS ADMINISTRATION 13 CFR Parts 121, 124, 125, 126, and 134 RIN 3245-AF65 Small Business, Small Disadvantaged Business, HUBZone, and Service-Disabled Veteran-Owned Protest and Appeal Regulations AGENCY: U.S. Small Business Administration. ACTION: Proposed rule. SUMMARY: The U.S. Small...

Toward a food service quality management system for compliance with the Mediterranean dietary model.

Science.gov (United States)

Grigoroudis, Evangelos; Psaroudaki, Antonia; Diakaki, Christina

2013-01-01

The traditional diet of Cretan people in the 1960s is the basis of the Mediterranean dietary model. This article investigates the potential of this model to inspire proposals of meals by food-serving businesses, and suggests a methodology for the development of a quality management system, which will certify the delivery of food service according to this dietary model. The proposed methodology is built upon the principles and structure of the ISO 9001:2008 quality standard to enable integration with other quality, environmental, and food safety management systems.

76 FR 64354 - Burden of Food and Drug Administration Food Safety Modernization Act Fee Amounts on Small...

Science.gov (United States)

2011-10-18

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-N-0529] Burden of Food and Drug Administration Food Safety Modernization Act Fee Amounts on Small Business... amounts on small business, as set forth in the FDA Food Safety Modernization Act (FSMA). In particular...

76 FR 45818 - Burden of Food and Drug Administration Food Safety Modernization Act Fee Amounts on Small...

Science.gov (United States)

2011-08-01

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-N-0529] Burden of Food and Drug Administration Food Safety Modernization Act Fee Amounts on Small Business... burden of fee amounts on small business, as set forth in the FDA Food Safety Modernization Act (FSMA...

21 CFR 501.5 - Animal food; name and place of business of manufacturer, packer, or distributor.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Animal food; name and place of business of... LABELING General Provisions § 501.5 Animal food; name and place of business of manufacturer, packer, or... which the business is conducted shall be used. (c) Where the food is not manufactured by the person...

School Food Service Index, 1972-73

Science.gov (United States)

Dukiet, Kenneth

1973-01-01

First annual food service index. Should be helpful in guiding administrators in the management of their individual food service operation. Especially designed to be of assistance in planning and evaluating food service facilities and in pinpointing areas of opportunity for food marketing managers. (Author/EA)

Business model driven service architecture design for enterprise application integration

OpenAIRE

Gacitua-Decar, Veronica; Pahl, Claus

2008-01-01

Increasingly, organisations are using a Service-Oriented Architecture (SOA) as an approach to Enterprise Application Integration (EAI), which is required for the automation of business processes. This paper presents an architecture development process which guides the transition from business models to a service-based software architecture. The process is supported by business reference models and patterns. Firstly, the business process models are enhanced with domain model elements, applicat...

Gap analysis methodology for business service engineering

NARCIS (Netherlands)

Nguyen, D.K.; van den Heuvel, W.J.A.M.; Papazoglou, M.; de Castro, V.; Marcos, E.; Hofreiter, B.; Werthner, H.

2009-01-01

Many of today’s service analysis and design techniques rely on ad-hoc and experience-based identification of value-creating business services and implicitly assume a “green-field” situation focusing on the development of completely new services while offering very limited support for discovering

The role of business in addressing the long-term implications of the current food crisis

Directory of Open Access Journals (Sweden)

Yach Derek

2008-12-01

Full Text Available Abstract Before the onset of the current food crisis, the evidence of a severely neglected nutrition crisis was starting to receive attention. Increased food prices are having severe impacts on the nutritional status of populations. Our current food system has evolved over decades in a largely unplanned manner and without consideration for the complexity and implications of linkages between health, nutrition, agricultural, economic, trade and security issues. The underlying causes for the nutrition crisis include the above, as well as decades of neglect with regard to nutrition, and agricultural science (especially in emerging markets; a failure of governance with respect to the major players involved in nutrition, a weak response by government donors and Foundations to invest in basic nutrition (in contrast to growing support for humanitarian aspects of food aid, and a reluctance to develop private-public partnerships. The emergence of new business models that tackle social problems while remaining profitable offers promise that the long term nutrition needs of people can be met. Businesses can have greater impact acting collectively than individually. Food, retail, food service, chemical and pharmaceutical companies have expertise, distribution systems and customers insights, if well harnessed, could leapfrog progress in addressing the food and nutrition crises. While business can do lots more, its combined impact will be minimal if a range of essential government actions and policies are not addressed. Governments need to create innovative and complementary opportunities that include incentives for businesses including: setting clear nutritional guidelines for fortification and for ready-to eat products; offering agreements to endorse approved products and support their distribution to clinics and schools; eliminating duties on imported vitamins and other micronutrients; and providing tax and other incentives for industry to invest with

The role of business in addressing the long-term implications of the current food crisis.

Science.gov (United States)

Yach, Derek

2008-12-05

Before the onset of the current food crisis, the evidence of a severely neglected nutrition crisis was starting to receive attention. Increased food prices are having severe impacts on the nutritional status of populations. Our current food system has evolved over decades in a largely unplanned manner and without consideration for the complexity and implications of linkages between health, nutrition, agricultural, economic, trade and security issues. The underlying causes for the nutrition crisis include the above, as well as decades of neglect with regard to nutrition, and agricultural science (especially in emerging markets); a failure of governance with respect to the major players involved in nutrition, a weak response by government donors and Foundations to invest in basic nutrition (in contrast to growing support for humanitarian aspects of food aid), and a reluctance to develop private-public partnerships. The emergence of new business models that tackle social problems while remaining profitable offers promise that the long term nutrition needs of people can be met. Businesses can have greater impact acting collectively than individually. Food, retail, food service, chemical and pharmaceutical companies have expertise, distribution systems and customers insights, if well harnessed, could leapfrog progress in addressing the food and nutrition crises. While business can do lots more, its combined impact will be minimal if a range of essential government actions and policies are not addressed. Governments need to create innovative and complementary opportunities that include incentives for businesses including: setting clear nutritional guidelines for fortification and for ready-to eat products; offering agreements to endorse approved products and support their distribution to clinics and schools; eliminating duties on imported vitamins and other micronutrients; and providing tax and other incentives for industry to invest with donors in essential nutrition

Business-to-business electronic commerce systems and services. Smart EC solution; Kigyoka nrenkei system solution system. Smart EC solution

Energy Technology Data Exchange (ETDEWEB)

Setoguchi, T.; Manchu, Y.; Katsumata, M. [Toshiba Corp., Tokyo (Japan)

2000-04-01

Toshiba provides a range of information technology (IT) solutions called SmartEC Solution, which includes business-to-business electronic commerce systems and services based on international standards and industrial know-how, especially our electronic data interchange (EDI) know-how as a manufacturer. These IT solutions are supplied as services covering strategy planning, system integration, and application service provider based on five types of business-to-business electronic commerce. (author)

On the move to business alignment of service monitoring requirements

NARCIS (Netherlands)

de Alencar Silva, P.; Weigand, H.; van Sinderen, M.; Johnson, P.S.; de Alencar Silva, P.

2011-01-01

Current service monitoring capabilities have been not designed in alignment with business needs. We argue that service monitoring should be primarily thought of as an economic concern, with proper needs being elicited on the business strategy level and further drilled down to process and IT services

Knowledge service decision making in business incubators based on the supernetwork model

Science.gov (United States)

Zhao, Liming; Zhang, Haihong; Wu, Wenqing

2017-08-01

As valuable resources for incubating firms, knowledge resources have received gradually increasing attention from all types of business incubators, and business incubators use a variety of knowledge services to stimulate rapid growth in incubating firms. Based on previous research, we generalize the knowledge transfer and knowledge networking services of two main forms of knowledge services and further divide knowledge transfer services into knowledge depth services and knowledge breadth services. Then, we construct the business incubators' knowledge supernetwork model, describe the evolution mechanism among heterogeneous agents and utilize a simulation to explore the performance variance of different business incubators' knowledge services. The simulation results show that knowledge stock increases faster when business incubators are able to provide knowledge services to more incubating firms and that the degree of discrepancy in the knowledge stock increases during the process of knowledge growth. Further, knowledge transfer services lead to greater differences in the knowledge structure, while knowledge networking services lead to smaller differences. Regarding the two types of knowledge transfer services, knowledge depth services are more conducive to knowledge growth than knowledge breadth services, but knowledge depth services lead to greater gaps in knowledge stocks and greater differences in knowledge structures. Overall, it is optimal for business incubators to select a single knowledge service or portfolio strategy based on the amount of time and energy expended on the two types of knowledge services.

Towards a service-oriented MDA-based approach to the alignment of business processes with IT systems: From the business model to a web service composition model

NARCIS (Netherlands)

De Castro, Valeria; Marcos, Esperanza; Wieringa, Roelf J.

2009-01-01

In recent years, the automation of business processes has become one of the most prominent and promising uses of Web service technology. Consequently several languages have been created for the execution of business processes, making it possible to define new and more complex services or business

75 FR 61604 - Small Business Size Standards; Accommodation and Food Services Industries

Science.gov (United States)

2010-10-06

... business assistance programs, SBA establishes small business size definitions (referred to as size... Administrator the responsibility for establishing small business definitions. The Act also requires that small business definitions vary to reflect industry differences. The supplementary information section of this...

Measuring microbial food safety output and comparing self-checking systems of food business operators in Belgium

NARCIS (Netherlands)

Jacxsens, L.; Kirezieva, K.; Luning, P.A.; Ingelrham, J.; Diricks, H.; Uyttendaele, M.

2015-01-01

The Belgian food safety authority has provided incentives for food business operators to set-up a certified self-checking system (SCS), based upon good practices and HACCP principles. A selection of food processing companies in Belgium was invited to take part in a self-assessment study to evaluate

Integrating Business Communication Instruction and Career Services: Activities and Assessment Tools

Science.gov (United States)

Crews, Moody E.; Hemby, K. Virginia

2009-01-01

This paper is an extension of an earlier JARBI article, "Integrating University and College Career Services Programs into the Business Communication Curriculum" (Hemby & Crews, 2005). The original article provided business communication instructors with ideas for integrating career services' programs into the business communication curriculum,…

Deployment of e-health services - a business model engineering strategy.

Science.gov (United States)

Kijl, Björn; Nieuwenhuis, Lambert J M; Huis in 't Veld, Rianne M H A; Hermens, Hermie J; Vollenbroek-Hutten, Miriam M R

2010-01-01

We designed a business model for deploying a myofeedback-based teletreatment service. An iterative and combined qualitative and quantitative action design approach was used for developing the business model and the related value network. Insights from surveys, desk research, expert interviews, workshops and quantitative modelling were combined to produce the first business model and then to refine it in three design cycles. The business model engineering strategy provided important insights which led to an improved, more viable and feasible business model and related value network design. Based on this experience, we conclude that the process of early stage business model engineering reduces risk and produces substantial savings in costs and resources related to service deployment.

Local Food Marketing as a Development Opportunity for Small UK Agri-Food Businesses

Directory of Open Access Journals (Sweden)

Martin Hingley

2010-10-01

Full Text Available  The study explores local food as a marketing opportunity for small food producers and identifies barriers to development. Research was conducted primarily through depth interviews, supplemented by a survey of food marketing group members in North-West England. The results of this local study were consistent with national survey data showing increasing consumer interest in food provenance, traceability and support for the local economy. Lack of an official and recognised definition of the term "local food" hindered marketing. Restricted access to finance and the burden of regulations were identified as barriers. Further, small business success was subjective and difficult to identify, since goals may be based on sustaining a lifestyle rather than profit.

Management and control applications in Agriculture domain via a Future Internet Business-to-Business platform

Directory of Open Access Journals (Sweden)

Sokratis Barmpounakis

2015-05-01

Full Text Available The Agriculture business domain, as a vital part of the overall supply chain, is expected to highly evolve in the upcoming years via the developments, which are taking place on the side of the Future Internet. This paper presents a novel Business-to-Business collaboration platform from the agri-food sector perspective, which aims to facilitate the collaboration of numerous stakeholders belonging to associated business domains, in an effective and flexible manner. The contemporary B2B collaboration schemes already place the requirements for swift deployment of cloud applications, capable of both integrating diverse legacy systems, as well as developing in a rapid way new services and systems, which will be able to instantly communicate and provide complete, “farm-to-fork” solutions for farmers, agri-food and logistics service providers, ICT companies, end-product producers, etc. To this end, this conceptual paper describes how these requirements are addressed via the FIspace B2B platform, focusing on the Greenhouse Management & Control scenarios.

Design Criteria: School Food Service Facilities.

Science.gov (United States)

Florida State Dept. of Education, Tallahassee.

This guide is intended for architects, district superintendents, and food service directors whose responsibility it is to plan food service facilities. It first discusses the factors to be considered in food service planning, presents cost studies, and lists the responsibilities of those involved in the planning. Other sections concern selection,…

Developments in the North American gas services business

International Nuclear Information System (INIS)

Haughey, D.J.

1995-01-01

The gas services business sector was briefly defined. Emerging issues of the business were reviewed as seen from the vantage point of Westcoast Gas Services Inc. The traditional gas market was described as one in which marketer's credit was overlooked, formal risk management was not employed, unpriced imbedded options were common, there was little capital investment, and there were no cash trading exchanges. Specific industry forces and customer needs were said to have created a powerful driving force which will fundamentally change this outdated framework of the gas service industry. Two key issues were said to emerge from this renewal. One of these is risk management, the other is the need for major ongoing investments. Skilled people, scale and scope of the business, transactional excellence, credit worthiness and systems technology were the other forces driving the upcoming transformation of the industry during the next few years

Service-oriented business intelligence

OpenAIRE

Abelló Gamazo, Alberto; Romero Moral, Óscar

2012-01-01

The traditional way to manage Information Technologies (IT) in the companies is having a data center, and licensing monolithic applications based on the number of CPUs, allowed connections, etc. This also holds for Business Intelligence environments. Nevertheless, technologies have evolved and today other approaches are possible. Specifically, the service paradigm allows to outsource hardware as well as software in a pay-as-you-go model.

Automated Information System for School Food Services.

Science.gov (United States)

Hazarika, Panna; Galligan, Stephen

1982-01-01

Controlling warehousing operations and food inventory, administering school cafeteria activity, and measuring the profitability of food service operations are identified as food service administrative problems. A comprehensive school food services information system developed to address these problems is described. (Author/MLF)

BOF4WSS : a business-oriented framework for enhancing web services security for e-business

OpenAIRE

Nurse, Jason R. C.; Sinclair, Jane

2009-01-01

When considering Web services' (WS) use for online business-to-business (B2B) collaboration between companies, security is a complicated and very topical issue. This is especially true with regard to reaching a level of security beyond the technological layer, that is supported and trusted by all businesses involved. With appreciation of this fact, our research draws from established development methodologies to develop a new, business-oriented framework (BOF4WSS) to guide e-businesses in def...

Food Service and Nutritional Needs

Science.gov (United States)

Kerwin, J.

1985-01-01

The difficulty is that as we go into the Space Station world, the cost, effort, hardware, food trash, and food waste that the food service system will generate (which is quite tolerable on a 7 day mission), probably will be intolerable on a 90 day Space Station mission. The challenge in the food service supply is not so much packaging but systems engineering. The big constraints are in the supply pipeline. Those constraints and the possible tradeoffs are discussed.

Buyer–supplier interaction in business-to-business services : A typology test using case research

NARCIS (Netherlands)

van der Valk, W.; Wynstra, F.

2012-01-01

We empirically test a theory specifying distinct ideal interaction patterns for four business-to-business service types, which differ with regard to how they are used by the buying company. The ideal interaction patterns are conceptualised as configurations of five different interaction dimensions:

Buyer-supplier interaction in business-to-business services : a typology test using case research

NARCIS (Netherlands)

Valk, van der W.; Wynstra, J.Y.F.

2012-01-01

We empirically test a theory specifying distinct ideal interaction patterns for four business-to-business service types, which differ with regard to how they are used by the buying company. The ideal interaction patterns are conceptualised as configurations of five different interaction dimensions:

48 CFR 870.115 - Food service equipment.

Science.gov (United States)

2010-10-01

... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Food service equipment... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.115 Food service equipment. (a) All new food service equipment purchased for Dietetic Service through other than Defense General...

Business list vs ground observation for measuring a food environment: saving time or waste of time (or worse)?

Science.gov (United States)

Lucan, Sean C; Maroko, Andrew R; Bumol, Joel; Torrens, Luis; Varona, Monica; Berke, Ethan M

2013-10-01

In food-environment research, an alternative to resource-intensive direct observation on the ground has been the use of commercial business lists. We sought to determine how well a frequently used commercial business list measures a dense urban food environment like the Bronx, NY. On 155 Bronx street segments, investigators compared two different levels for matches between the business list and direct ground observation: lenient (by business type) and strict (by business name). For each level of matching, researchers calculated sensitivities and positive predictive values (PPVs) for the business list overall and by broad business categories: General Grocers (eg, supermarkets), Specialty Food Stores (eg, produce markets), Restaurants, and Businesses Not Primarily Selling Food (eg, newsstands). Even after cleaning the business list (eg, for cases of multiple listings at a single location), and allowing for inexactness in listed street addresses and spellings of business names, the overall performance of the business list was poor. For strict matches, the business list had an overall sensitivity of 39.3% and PPV of 45.5%. Sensitivities and PPVs by broad business categories were not meaningfully different from overall values, although sensitivity for General Grocers and PPV for Specialty Food Stores were particularly low: 26.2% and 32%, respectively. For lenient matches, sensitivities and PPVs were somewhat higher but still poor: 52.4% to 60% and 60% to 75%, respectively. The business list is inadequate to measure the actual food environment in the Bronx. If results represent performance in other settings, findings from prior studies linking food environments to diet and diet-related health outcomes using such business lists are in question, and future studies of this type should avoid relying solely on such business lists. Copyright © 2013 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Business list vs. ground observation for measuring a food environment: saving time or waste of time (or worse)?

Science.gov (United States)

Lucan, Sean C.; Maroko, Andrew R.; Bumol, Joel; Torrens, Luis; Varona, Monica; Berke, Ethan M.

2013-01-01

In food-environment research, an alternative to resource-intensive direct observation on the ground has been the use of commercial business lists. We sought to determine how well a frequently-used commercial business list measures a dense urban food environment like the Bronx. On 155 Bronx street segments, investigators compared two different levels for “matches” between the business list and direct ground observation: lenient (by business type) and strict (by business name). For each level of matching, researchers calculated sensitivities and positive predictive values (PPVs) for the business list overall and by broad business categories: General grocers (e.g., supermarkets), Specialty-food stores (e.g., produce markets), Restaurants, and Businesses not primarily selling food (e.g., newsstands). Even after cleaning the business list (e.g., for cases of multiple listings at a single location), and allowing for inexactness in listed street addresses and spellings of business names, the overall performance of the business list was poor. For strict “matches”, the business list had an overall sensitivity of 39.3% and PPV of 45.5%. Sensitivities and PPVs by broad business categories were not meaningfully different from overall values, although sensitivity for General grocers and PPV for Specialty-food stores were particularly low: 26.2% and 32.0% respectively. For lenient “matches”, sensitivities and PPVs were somewhat higher but still poor: 52.4–60.0% and 60.0–75.0% respectively. The business list is inadequate to measures the actual food environment in the Bronx. If results represent performance in other settings, findings from prior studies linking food environments to diet and diet-related health outcomes using such business lists are in question, and future studies of this type should avoid relying solely on such business lists. PMID:23871107

Business Collaboration in Food Networks: Incremental Solution Development

Directory of Open Access Journals (Sweden)

Harald Sundmaeker

2014-10-01

Full Text Available The paper will present an approach for an incremental solution development that is based on the usage of the currently developed Internet based FIspace business collaboration platform. Key element is the clear segmentation of infrastructures that are either internal or external to the collaborating business entity in the food network. On the one hand, the approach enables to differentiate between specific centralised as well as decentralised ways for data storage and hosting of IT based functionalities. The selection of specific dataexchange protocols and data models is facilitated. On the other hand, the supported solution design and subsequent development is focusing on reusable “software Apps” that can be used on their own and are incorporating a clear added value for the business actors. It will be outlined on how to push the development and introduction of Apps that do not require basic changes of the existing infrastructure. The paper will present an example that is based on the development of a set of Apps for the exchange of product quality related information in food networks, specifically addressing fresh fruits and vegetables. It combines workflow support for data exchange from farm to retail as well as to provide quality feedback information to facilitate the business process improvement. Finally, the latest status of theFIspace platform development will be outlined. Key features and potential ways for real users and software developers in using the FIspace platform that is initiated by science and industry will be outlined.

Towards Cross-Organizational Innovative Business Process Interoperability Services

Science.gov (United States)

Karacan, Ömer; Del Grosso, Enrico; Carrez, Cyril; Taglino, Francesco

This paper presents the vision and initial results of the COIN (FP7-IST-216256) European project for the development of open source Collaborative Business Process Interoperability (CBPip) in cross-organisational business collaboration environments following the Software-as-a-Service Utility (SaaS-U) paradigm.

The Evolution of the Shared Services Business Unit.

Science.gov (United States)

Forst, Leland

2000-01-01

Explains shared services, where common business practices are applied by a staff unit focused entirely on delivering needed services at the highest value and lowest cost to internal customers. Highlights include accountability; examples of pioneering shared services organizations; customer focus transition; relationship management; expertise…

7 CFR 65.140 - Food service establishment.

Science.gov (United States)

2010-01-01

... retail establishments that provide ready-to-eat foods that are consumed either on or outside of the... 7 Agriculture 3 2010-01-01 2010-01-01 false Food service establishment. 65.140 Section 65.140..., PEANUTS, AND GINSENG General Provisions Definitions § 65.140 Food service establishment. Food service...

The Influence Of Business Partnership And Competitive Strategy On Business Performance Of Recreation Park Services Industry In West Java Indonesia

Directory of Open Access Journals (Sweden)

Kurniawan

2015-08-01

Full Text Available Recreational parks services industry in West Java have problems due to low business performance caused by the difficulty of companies to compete whereas tourism services right now are yet offered unique characteristics products due to the product is relatively similar with competitors. Based on that background the research aims to obtain a study on the influence of business partnerships and competitive strategy on business performance in recreation park service industries in West Java. Research conducted using an explanatory survey. In this study the target population is a company incorporated in the tourism service industry in West Java. Time horizon is a cross-sectional which research is done in one time simultaneously. The data analyzed through verification. Hypothesis is tested using partial least square PLS. The research findings reveal that there is a simultaneous and partial influence of business partnerships and competitive strategy on business performance. The influence of competitive strategy is more dominant than business partnership in improving business performance the rest influenced by other factors not examined in this study. Based on that it would need to the management of recreation park services companies in West Java to increase the competitive strategy as the first priority in efforts to improve business performance.

The influence pattern of key factors affecting the purpose of organizational excellence consulting on the efficiency of businesses consulting services (A case study of small and medium-size food enterprises in Tehran province

Directory of Open Access Journals (Sweden)

Mansour Ezati Jivan

2012-04-01

Full Text Available Consulting helps managers or other people find appropriate solutions for challenges they face in their businesses. Most of the losses incurred by the people and the society could be prevented using appropriate consultation. Consultation, also, refers to people's participation in decision making. Despite dramatic development in management consulting industry in the world during the last three decades, consulting industry in Iran has faced numerous challenges. This study aims to examine the factors affecting the efficiency of management consulting services in small and medium-sized businesses and it focuses on food industries in Tehran as a real-world case study. The necessary suggestions regarding the hiring of a consultant and increasing the efficiency of management consulting services in business have been offered in this study. Some recommendations deal with the way that management consultants should respond to the managers' needs, act as a reliable and efficient adviser in public or private businesses and find their position in the Iranian market. The conceptual model of this study shows the influence of key factors affecting the purpose of consulting on the efficiency of management consulting services. To do the research, 90 people are selected as the sample size in a descriptive study with random sampling of the managers of aforementioned companies using a questionnaire. Cronbach’s alpha method was used to assess the reliability of the questionnaire. For assessing the validity of the questionnaire, we use standard questionnaire, which has already been used.

Service Learning: Applications and Research in Business

Science.gov (United States)

Andrews, Christine P.

2007-01-01

Researchers have described "service learning" as an ideal way to integrate experiential education into coursework while meeting community needs and imbuing students with civic responsibility. They have advocated service learning in business as a method to implement course concepts and increase student understanding of the external environment. In…

Evaluating the Impact of Business Service Expertise and Business Links on the Performance of SMEs in England

OpenAIRE

John Bryson; David Ingram; Peter Daniels

1999-01-01

The last decade has seen a growing body of research on information-intensive business service firms. These are companies that supply expertise and knowledge which are considered to add value to the output of their clients. This paper explores the impact of business service expertise provided via business link on the performance, profitability and competitiveness of client companies. The authors use a unique survey of small and medium-sized enterprises (SMEs) in England as well as case studies...

Analyzing Factors to Improve Service Quality of Local Specialties Restaurants: A Comparison with Fast Food Restaurants in Southern Vietnam

OpenAIRE

Lai Wang Wang; Thanh Tuyen Tran

2014-01-01

The top fast food restaurant brands like KFC and MacDonald?s have gone global and demonstrated their successful business strategies through providing quick-service and convenience for customers. Meanwhile, local specialty food has recently emerged as a phenomenon attracting customers? attention on traditional value of ethnic food culture. The purpose of this study is to conduct a regional survey in Vietnamese restaurant companies to identify some key factors that make customers interested in ...

VAT ON E-SERVICES: HOW NEW RULES AFFECT BUSINESSES

Directory of Open Access Journals (Sweden)

Adina TRANDAFIR

2014-06-01

Full Text Available From 1st January 2015, in the European Unionwill enter into force a new VAT regime for business-to-consumer suppliers of telecoms, broadcasting and electronic services. This regime will have an impact on businesses engaged in the supply of certain products and services over the Internet. This article is a literature review. It is aimed to provide an analysis of the European VAT regime applicable to electronic services and clarify some key issues like: what are e-services, what are the changes and how the businesses are affected by these new rules. The paper also approaches issues such as: the change of the rules regarding VAT place of supplying and the introduction of the VAT Mini One Stop Shop (MOSS. The main conclusion is that the change in the place of supplying rules will serve to negate the VAT advantages associated with Internet companies which locate their invoicing functions in a Member State that is different from where they locate their substantial activities.

THE EFFECTS OF ROOM SERVICE TO IMPROVE PATIENTS’ FOOD SATISFACTION AND FOOD ACCEPTANCE

Directory of Open Access Journals (Sweden)

Muhammad Iqbal

2017-01-01

Full Text Available The improvement of patients’ food satisfaction and acceptance in the hospitals is primarily needed in the food service  system.  Room service is a new concept in the food service area. This study aims to compare the effects of two different types of food service systems; room service and conventional service system. The study with quasi-experimental design is conducted to the subject of 66 inpatients who were taken using a quota sampling method. Subjects were divided into different groups, the treatment groups (room service and control groups (conventional. Leftover food between groups was compared for 9 large meals to determine acceptability. Food satisfaction is measured on the last day with using questionnaire. The study was conducted in April-June 2014. Chi-Square test and logistic regression were used for analysis of research data. There were significant differences food satisfaction (RR=4.6; p=0.0001 and food acceptance (RR=1.94; p=0.0488 between control and treatment group. The logistic regression test showed that room service group had higher food satisfaction and food acceptance level than control group after controlling confounding factors, which were 12,11 times (95% CI 3,593 – 37,219 and 2,38 times (95% CI 0,68-8,31, respectively. The room service increases food satisfaction and food acceptance of patients compared with conventional systems.

Approaches Regarding Business Logic Modeling in Service Oriented Architecture

Directory of Open Access Journals (Sweden)

Alexandra Maria Ioana FLOREA

2011-01-01

Full Text Available As part of the Service Oriented Computing (SOC, Service Oriented Architecture (SOA is a technology that has been developing for almost a decade and during this time there have been published many studies, papers and surveys that are referring to the advantages of projects using it. In this article we discuss some ways of using SOA in the business environment, as a result of the need to reengineer the internal business processes with the scope of moving forward towards providing and using standardized services and achieving enterprise interoperability.

Evaluation of Business Excellence among Halal Certified Food Manufacturers in Malaysia

OpenAIRE

Masrom Nor Ratna binti; Mohd Rasi Raja Zuraidah binti Raja; Daut Badru At Tamam bin

2017-01-01

Business excellence is a key tool to improve the efficiency of the company. Through the business excellence model, the organization can execute their strategies to determine, forecast and survive in highly competitive market. This paper presents on identifying those elements in business excellence model (leadership, strategy and planning, customer focus, measurement, analysis, and knowledge management, operation focus) this paper provides empirical support for halal food certified companies r...

Can business development services practitioners learn from theories on innovation and services marketing?

NARCIS (Netherlands)

Romijn, H.A.; Caniëls, M.C.J.; Ruijter-de Wildt, de M.

2003-01-01

Business Development Services programmes for non-financial support to small enterprises in developing countries recently have become big business for development donors and NGOs. The approach revolves around the idea that so-called ‘demand-driven’ interventions are the key to successful market

7 CFR 15b.40 - Food services.

Science.gov (United States)

2010-01-01

... 7 Agriculture 1 2010-01-01 2010-01-01 false Food services. 15b.40 Section 15b.40 Agriculture... ACTIVITIES RECEIVING FEDERAL FINANCIAL ASSISTANCE Other Aid, Benefits, or Services § 15b.40 Food services. (a) Recipients which provide food services shall serve special meals, at no extra charge, to persons whose...

12 CFR 613.3020 - Financing for farm-related service businesses.

Science.gov (United States)

2010-01-01

... 12 Banks and Banking 6 2010-01-01 2010-01-01 false Financing for farm-related service businesses... AND SCOPE OF FINANCING Financing Under Titles I and II of the Farm Credit Act § 613.3020 Financing for farm-related service businesses. (a) Eligibility. An individual or legal entity that furnishes farm...

Food for thought: New international MBA focusing on the food sector at Aarhus School of Business in Denmark

DEFF Research Database (Denmark)

Stacey, Julia

2003-01-01

The Aarhus School of Business in Denmark now launches a new international MBA Programme focussing on the food sector. The programme is designed to provide managers in the food sector with knowledge and managerial skills enabling them to rise to challenges that will face tomorrow's food sector....

Developing a Business Plan for Critical Care Pharmacy Services.

Science.gov (United States)

Erstad, Brian L; Mann, Henry J; Weber, Robert J

2016-11-01

Critical care medicine has grown from a small group of physicians participating in patient care rounds in surgical and medical intensive care units (ICUs) to a highly technical, interdisciplinary team. Pharmacy's growth in the area of critical care is as exponential. Today's ICU requires a comprehensive pharmaceutical service that includes both operational and clinical services to meet patient medication needs. This article provides the elements for a business plan to justify critical care pharmacy services by describing the pertinent background and benefit of ICU pharmacy services, detailing a current assessment of ICU pharmacy services, listing the essential ICU pharmacy services, describing service metrics, and delineating an appropriate timeline for implementing an ICU pharmacy service. The structure and approach of this business plan can be applied to a variety of pharmacy services. By following the format and information listed in this article, the pharmacy director can move closer to developing patient-centered pharmacy services for ICU patients.

Business Systems Branch Abilities, Capabilities, and Services Web Page

Science.gov (United States)

Cortes-Pena, Aida Yoguely

2009-01-01

During the INSPIRE summer internship I acted as the Business Systems Branch Capability Owner for the Kennedy Web-based Initiative for Communicating Capabilities System (KWICC), with the responsibility of creating a portal that describes the services provided by this Branch. This project will help others achieve a clear view ofthe services that the Business System Branch provides to NASA and the Kennedy Space Center. After collecting the data through the interviews with subject matter experts and the literature in Business World and other web sites I identified discrepancies, made the necessary corrections to the sites and placed the information from the report into the KWICC web page.

Efficient Business Service Consumption by Customization with Variability Modelling

Directory of Open Access Journals (Sweden)

Michael Stollberg

2010-07-01

Full Text Available The establishment of service orientation in industry determines the need for efficient engineering technologies that properly support the whole life cycle of service provision and consumption. A central challenge is adequate support for the efficient employment of komplex services in their individual application context. This becomes particularly important for large-scale enterprise technologies where generic services are designed for reuse in several business scenarios. In this article we complement our work regarding Service Variability Modelling presented in a previous publication. There we presented an approach for the customization of services for individual application contexts by creating simplified variants, based on model-driven variability management. That work presents our revised service variability metamodel, new features of the variability tools and an applicability study, which reveals that substantial improvements on the efficiency of standard business service consumption under both usability and economic aspects can be achieved.

Supply chain management problems in the food processing industry: Implications for business performance

Directory of Open Access Journals (Sweden)

Catherine A. Nguegan Nguegan

2017-11-01

Contribution or value-add: Practically, the study enables supply chain professionals in the food processing industry to understand the sources of problems and use this information to develop solutions for the improvement of business performance. Theoretically, the study endorses the view that part of the key to resolving business performance complications in the food processing industry involves streamlining supply chain management by resolving its identifiable problems.

77 FR 25127 - Food and Nutrition Service

Science.gov (United States)

2012-04-27

... DEPARTMENT OF AGRICULTURE Food and Nutrition Service Agency Information Collection Activities... Nutrition Assistance Program (D-SNAP) AGENCY: Food and Nutrition Service, USDA. ACTION: Notice. SUMMARY: In... State agencies in order to receive approval from the Food and Nutrition Service (FNS) to operate a D...

Transforming Internal Activities of Business Process Models to Services Compositions

NARCIS (Netherlands)

Dirgahayu, Teduh; Quartel, Dick; van Sinderen, Marten J.; Mostefaoui, S.K.; Maamar, Z.; Ferreira Pires, L.; Hammoudi, S.; Rinderle-Ma, S.; Sadiq, S.; Schulz, K.

As a service composition language, BPEL imposes as constraint that a business process model should consist only of activities for interacting with other business processes. BPEL provides limited support for implementing internal activities, i.e. activities that are performed by a single business

7 CFR 226.21 - Food service management companies.

Science.gov (United States)

2010-01-01

... 7 Agriculture 4 2010-01-01 2010-01-01 false Food service management companies. 226.21 Section 226... § 226.21 Food service management companies. (a) Any institution may contract with a food service management company. An institution which contracts with a food service management company shall remain...

Serving the food nation: Exploring Body Mass Index in food service workers.

Science.gov (United States)

Woodhall-Melnik, Julia; Cooke, Martin; Bigelow, Philip L

2015-01-01

Obesity is a public health concern in North America. Consumption of food prepared outside of the home is often discussed as a contributing factor. To determine whether or not Canadian food service workers are more likely to have high Body Mass Indices (BMIs) as compared with the general population, and to examine factors that contribute to BMI in this population. Analyses of secondary survey data from Cycle 5.1 of the Canadian Community Health Survey were performed. Descriptive statistics were generated to examine food service workers' risk of having above normal BMI compared to other Canadians. Logistic regression analysis was used to identify factors contributing to variation in BMI among food service workers. Analyses were stratified by age. Canadian food service workers are less likely to have BMIs in the overweight and obese ranges than the general population. Stratification by age demonstrated that this decreased risk can be attributed to the fact that food service workers tend to be younger than the general population. As age increases among food service workers, the odds of having a BMI in the overweight and obese ranges increases. Food service workers in general were not at higher risk for high BMI, but those between the ages of 41 and 64 are at higher risk of having a BMI in the overweight or obese ranges. The findings suggest that proximity to food service outlets may not be the most salient factor in explaining BMI.

Agile Development for Service Oriented Business Intelligence Solutions

Directory of Open Access Journals (Sweden)

Marinela MIRCEA

2011-03-01

Full Text Available Considering the evolution of information and communications technology, the necessity of alignment of public and private sectors to European Union requirements, the current economic crisis, and the global context, all organizations are trying to achieve major changes that would enable them to operate as intelligent organizations. For this purpose, agility and Business Intelligence are seen by most managers as a way to transform their organizations into intelligent organizations. The study highlights the importance of modern approaches (Service Oriented Architecture, Business Process Management, Business Rules, Cloud Computing, Master Data Management in developing agile Business Intelligence solutions. The paper also presents the stages of developing an agile Business Intelligence solution in the case of public procurement.

Food waste volume and origin: Case studies in the Finnish food service sector.

Science.gov (United States)

Silvennoinen, Kirsi; Heikkilä, Lotta; Katajajuuri, Juha-Matti; Reinikainen, Anu

2015-12-01

We carried out a project to map the volume and composition of food waste in the Finnish food service sector. The amount, type and origin of avoidable food waste were investigated in 51 food service outlets, including schools, day-care centres, workplace canteens, petrol stations, restaurants and diners. Food service outlet personnel kept diaries and weighed the food produced and wasted during a one-week or one-day period. For weighing and sorting, the food waste was divided into two categories: originally edible (OE) food waste was separated from originally inedible (OIE) waste, such as vegetable peelings, bones and coffee grounds. In addition, food waste (OE) was divided into three categories in accordance with its origins: kitchen waste, service waste and customer leftovers. According to the results, about 20% of all food handled and prepared in the sector was wasted. The findings also suggest that the main drivers of wasted food are buffet services and overproduction. Copyright © 2015 Elsevier Ltd. All rights reserved.

THE EFFECTS OF ROOM SERVICE TO IMPROVE PATIENTS’ FOOD SATISFACTION AND FOOD ACCEPTANCE

OpenAIRE

Muhammad Iqbal; Susetyowati Susetyowati; Martalena Br Purba

2017-01-01

The improvement of patients’ food satisfaction and acceptance in the hospitals is primarily needed in the food service  system.  Room service is a new concept in the food service area. This study aims to compare the effects of two different types of food service systems; room service and conventional service system. The study with quasi-experimental design is conducted to the subject of 66 inpatients who were taken using a quota sampling method. Subjects were divided into different groups, th...

A Study on Food Security Problems and Business Credit Crisis in Chinese Food Enterprises

OpenAIRE

Yanni Li; Dan Cui; Wenxuan Zhao; Jiayin Li; Fuguang Zhao

2015-01-01

Food security has become a big issue in China for some big incidents occurred in recent years. happened. This study has a survey on these cases and analyzes the reasons from the aspect of enterprises and government. Some solutions are put forward to solve the problems about food security and business credit crisis in China currently. The purpose is to guide enterprises to set up a sound operation system and gain long-term profits.

7 CFR 210.11 - Competitive food services.

Science.gov (United States)

2010-01-01

... 7 Agriculture 4 2010-01-01 2010-01-01 false Competitive food services. 210.11 Section 210.11 Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF... Participation § 210.11 Competitive food services. (a) Definitions. For the purpose of this section: (1...

Managing Food Service Costs and Satisfying Customers.

Science.gov (United States)

Reuther, Anne; Otto, Ione

1987-01-01

Milwaukee Area Technical College, Wisconsin, has four campuses, each with its own food service operation that, combined, serve nearly 3,000 people daily. Several food service-related programs are part of the curriculum. Cost containment and customer satisfaction are the two overriding goals of the food service programs. (MLF)

Food Production & Service Curriculum Guide.

Science.gov (United States)

Michigan State Univ., East Lansing. Coll. of Agriculture and Natural Resources Education Inst.

This curriculum guide deals with planning and implementing a course in food production and service. Addressed in the course are the following topics: using basic food service processes; performing the tasks of a kitchen helper, stock clerk, baker's helper, pastry helper, cook's helper, pantry goods maker, short order cook, cook, dining room…

Professional Business Connectivity Services in SharePoint 2010

CERN Document Server

Hillier, Scot

2011-01-01

Comprehensive coverage on Business Connectivity Services within SharePoint 2010 As Microsoft's new multipurpose portal technology, Business Connectivity Services (BCS) is a brand new way for SharePoint users to seamlessly access and integrate data from any application or databases within SharePoint 2010. With this in-depth guide, a team of SharePoint experts walks you through the features of the new BCS, including the ability for users to view and modify the data from SharePoint 2010 with BCS. You'll explore how to use BCS, deploy solutions, create external content types and lists, create .NET

Redefining the business process of Department of Food Security and Agriculture in Government of Surabaya City

Science.gov (United States)

Cahyono, H.; Wessiani, N. A.

2018-04-01

Government of Indonesia has been launched the bureaucratic reform program since 2010. One of the action is conducted restructuring organization in all city governments. Department of Food Security and Agriculture in Government of Surabaya City is the result of merger from two Department, namely Bureau of Food Security and Department of Agriculture. This merger makes Department of Food Security and Agriculture to redefine their business process. The new business process is needed to be defined in order to align the new structure with the long term strategic planning of Surabaya City Government. This research aims to redefine the business process of Department of Food Security and Agriculture in Government of Surabaya City. The CIMOSA model is adopted for identifying the activities in the business process. The new business process is important for the department to allocate their resource, mainly the human resource and as the main input for the department to build their standard operating procedure.

Financial burden of allergen free food preparation in the catering business

NARCIS (Netherlands)

Hoogeveen, A.R.; Fels, van der Ine; Bonanno, A.; Bremer, M.G.E.G.

2016-01-01

This study aimed to quantify costs and benefits of allergen free food (food not containing ingredients that fall under the European labelling regime) production at a catering business under two scenarios. In scenario 1 the caterer provides information to the consumer regarding the presence of

Towards more consistent and effective food control: learning from the views of food business operators.

Science.gov (United States)

Kettunen, Karoliina; Lundén, Janne; Läikkö-Roto, Tiina; Nevas, Mari

2017-06-01

We surveyed the opinions of Finnish food business operators (FBOs) about the uniformity of local official food control and its importance for dairy, fishery and meat plants. A total of 136 FBOs responded to the questionnaire. Most FBOs considered official food control to be important for food safety and were generally satisfied with its quality. However, they often did not perceive official food control as being uniform, and 23% even considered it arbitrary. Small-sized FBOs were particularly critical of the relevance of control actions. The better the FBOs assessed their cooperation with the inspector, the higher they assessed the quality, uniformity and benefits of official food control. The cooperative approach in control practices should be emphasized to support the positive views of FBOs about official food control, thus promoting food safety. Cross-audits among local food control units are recommended to improve the FBOs' experience of uniformity of food control.

Development of Food Security Information System Based on Business Intelligence in Food Security Agency, Ministry of Agriculture, Indonesia

OpenAIRE

Hendrawaty, Manise; Harisno, Harisno

2014-01-01

Food is the main basic need of human, because of that fulfillment of human need of food has to be fulfilled. So it can fulfill that need, then government institution, Food Security Agency (BKP) is formed so it can monitor fulfillment of food need of society. The goals of this writing are to develop food security information system that provides dashboard facility based on business intelligence, to develop food security information system that can give fast, precise and real time information a...

The Impact of Product and Service Modularity on Business Performance

DEFF Research Database (Denmark)

Hsuan, Juliana; Frandsen, Thomas; Raja, Jawwad

Modularity has been proposed as a powerful way of managing complexity. The emerging literature points to the importance of modularity of service architecture, with case based studies in logistics and healthcare. Little is known about the relationship between product and service modularity...... and their effects on business performance, both empirically and theoretically. This paper explores the relationship between product and service modularity and their effects on business performance based on a survey of Danish manufacturers. We provide empirical and theoretical insights into the emerging fields...

Top of the food chain: Product services in the food industry

OpenAIRE

Dixon, Andrew M.; Simon, Matthew

2001-01-01

This paper aims to describe the environmental impact of the food industry supply chain and explore the potential for new product-service systems in the food sector, which has not been subject to a great deal of eco-design research. Data from a cross-sector analysis of UK industry, concentrating on the sectors representing the food industry supply chain, is utilised. These sectors are agriculture, food processing, retailing, food services, and kitchen equipment. The analysis combines economic ...

Food Service Course. Bilingual Vocational Instructional Materials.

Science.gov (United States)

Lopez-Cox, Guadalupe

This course in food services, one of a series of bilingual English-Spanish vocational education courses, is designed to familiarize the student with the food service operation of a restaurant, cafeteria, fast-food operation, hospital, nursing home, industrial or educational facility, food caterer, or bakery. The student should become versatile in…

Factors influencing business of mobile telecommunication service providers in Vietnam

Directory of Open Access Journals (Sweden)

Ha Thanh Hai

2018-05-01

Full Text Available According to the Ministry of Information and Communications in Vietnam, as of November 2015, the number of mobile subscribers is over 120 million ones, accounting for over 86% of the total number of telephone subscribers. With a total population of over 92 million Vietnam citizens, a stable national economy and a large populations of young consumers in the country, mobile communication industries still have a huge potentials for future development. Telecommunication service providers in Vietnam are facing fierce competition. Subscribers are expecting OTT (Over the Top applications, good quality service and handset subsidy. This study investigated whether legal frameworks, OTT applications, quality of service and handset subsidy are important components of mobile telecommunication service in Vietnam. This study used quantitative method to distribute surveys to mobile subscribers. Findings found that all four factors significantly influence mobile business in Vietnam. Thus, telecommunication service providers in Vietnam must continuously innovate to enhance operational competitiveness, improve business efficiency, expand business scale, and improve its position in the market in order to ensure sustainable development. Moreover, Vietnamese government needs to develop a legal framework to help mobile telecommunication service providers enhance the common interests and benefits of the entire society.

Care Models of eHealth Services: A Case Study on the Design of a Business Model for an Online Precare Service.

Science.gov (United States)

van Meeuwen, Dorine Pd; van Walt Meijer, Quirine J; Simonse, Lianne Wl

2015-03-24

With a growing population of health care clients in the future, the organization of high-quality and cost-effective service providing becomes an increasing challenge. New online eHealth services are proposed as innovative options for the future. Yet, a major barrier to these services appears to be the lack of new business model designs. Although design efforts generally result in visual models, no such artifacts have been found in the literature on business model design. This paper investigates business model design in eHealth service practices from a design perspective. It adopts a research by design approach and seeks to unravel what characteristics of business models determine an online service and what are important value exchanges between health professionals and clients. The objective of the study was to analyze the construction of care models in-depth, framing the essential elements of a business model, and design a new care model that structures these elements for the particular context of an online pre-care service in practice. This research employs a qualitative method of an in-depth case study in which different perspectives on constructing a care model are investigated. Data are collected by using the visual business modeling toolkit, designed to cocreate and visualize the business model. The cocreated models are transcribed and analyzed per actor perspective, transactions, and value attributes. We revealed eight new actors in the business model for providing the service. Essential actors are: the intermediary network coordinator connecting companies, the service dedicated information technology specialists, and the service dedicated health specialist. In the transactions for every service providing we found a certain type of contract, such as a license contract and service contracts for precare services and software products. In addition to the efficiency, quality, and convenience, important value attributes appeared to be: timelines, privacy and

Instilling Service Learning to Undergraduate Business Students: A Case Study Approach to Understanding Business-Related Concepts with the Use of Kiva

Science.gov (United States)

Grotrian-Ryan, Sheri; Ryan, Kyle; Jackson, Alan

2016-01-01

Higher education continues to place an emphasis on service-learning, specifically within business and management sciences (Kenworthy-U'Ren & Peterson, 2005). A local academic business organization at a small institution chose to embark on a service-learning endeavor. The purpose of this study was for business majors, active in Phi Beta Lambda…

Understanding the Modularization of Business Services : The Maturity of Firms in Bundling Services

NARCIS (Netherlands)

Plugge, A.G.; Bouwman, W.A.G.A.

2017-01-01

Sourcing literature reveals that large firms bundle or unbundle existing business services by means of modularization to achieve organizational agility. However, one may assume that firms need some degree of maturity to manage the complexity that comes along with bundling modularized services.

7 CFR 210.16 - Food service management companies.

Science.gov (United States)

2010-01-01

... 7 Agriculture 4 2010-01-01 2010-01-01 false Food service management companies. 210.16 Section 210... Authority Participation § 210.16 Food service management companies. (a) General. Any school food authority... management company to manage its food service operation in one or more of its schools. However, no school or...

The Business Information Services: Old-Line Online Moves to the Web.

Science.gov (United States)

O'Leary, Mick

1997-01-01

Although the availability of free information on the World Wide Web has placed traditional, fee-based proprietary online services on the defensive, most major online business services are now on the Web. Highlights several business information providers: Profound, NewsNet and ProQuest Direct, Dow Jones and Wall Street Journal Interactive Edition,…

Influence of food kiosk attraction on the road’s level of service

Science.gov (United States)

Agustin, I. W.

2018-01-01

The main purpose of the research is to analyze the influence of food kiosk attraction on the road’s level service and to find a solution to decrease congestion at Mayjen Sungkono Road in Surabaya City. The development of commercial sector has profoundly contributed to the land use change into business and residential areas. There is an increase in the number of vehicles passing through Mayjen Sungkono Road per year based on the data from Department of Transportation in Surabaya. In 2014, the number of light vehicles (LV) passing through Mayjen Sungkono Road was as many as 131,620 units, heavy vehicles (HV) reached 248 units, while motorcycles (MC) recorded at 187,371 units. The research uses the road’s level of service analysis, multiple linear regression analysis, and do-something analysis. The results show that the influential variables comprise of the number of visitors (X32), parking area (X30), and building area (X29). The food kiosk attraction model is Yfood kiosk = 51.827+ 0.723(X32) + 5.859(X30) + 0.072(X29), and the result of attraction movement derived from food kiosk is 7,670.71 pcu/day. Widening the road can raise the average ofthe road’s level of service (LOS) at Mayjen Sungkono of formerly F value increased to D.

On the Move to Business-Driven Alignment of Service Monitoring Requirements

OpenAIRE

Alencar Silva , Patrício ,; Weigand , Hans

2011-01-01

Part 2: Full Papers; International audience; Current service monitoring capabilities have been not designed in alignment with business needs. We argue that service monitoring should be primarily thought of as an economic concern, with proper needs being elicited on the business strategy level and further drilled down to process and IT services management layers. Monitoring needs and capabilities should be designed independently from each other and exposed as abstract monitoring interfaces for...

Exploring business model innovation in professional service firms : Insights from architecture

NARCIS (Netherlands)

Lieftink, B.; Bos-de Vos, M.; Lauche, K.; Smits, A.

2014-01-01

Business model innovation may be a significant source of competitive advantage and firm performance. New ways of doing business have become increasingly important in the professional service sector. This research specifically focuses on business model innovation by architecture firms, which are

Banking Services, Business Education: 7713.15.

Science.gov (United States)

Griffee, Alice

This course in banking intends to give students an insight into the personal and business services that banks provide. It includes instruction on savings and checking accounts, loans, trusts, and safety deposit facilities. Also included are the performance objectives, five pages of an outline on course content, suggested teaching and learning…

Business Development Management and Services Area

International Nuclear Information System (INIS)

2006-01-01

The creation in ENSA of the new Business Development Management is meant to leverage ENSA's activities by taking advantage of the previous experience gained by the services area to have a much more active presence than before in both the national and international market for goods and services of the nuclear industry. The Management's activities go beyond the traditional, mature activity of large nuclear components manufacturing developed in ENSA since it was founded. This article details the activities of this new Management and its future projection. (Author)

The Three C's of School Food Service.

Science.gov (United States)

Becker, Thelma L.

1986-01-01

Outlines (1) the changes that have occurred in school food service since the National School Lunch Act of 1946, (2) the choices in foods served and in new markets, and (3) an action plan for the challenges facing school food service professionals. (MLF)

An Analysis of Business Models in Public Service Platforms

DEFF Research Database (Denmark)

Ranerup, Agneta; Zinner Henriksen, Helle; Hedman, Jonas

2016-01-01

Public Service Platforms (PSPs) are a new type of technology platform. They are based in the philosophy of New Public Management (NPM) and support public services for citizens in quasi-markets. This article increases our understanding of the business models behind these PSPs in terms of their Value......” that includes dialogues, user evaluations, long-term perspectives on choice, promotion of the ideal of choice, and self-promotion by public agencies. The article contributes to research with its empirical example of the digitalization of NPM and the underlying business logic of PSPs....

Understanding school food service characteristics associated with higher competitive food revenues can help focus efforts to improve school food environments.

Science.gov (United States)

Guthrie, Joanne F; Newman, Constance; Ralston, Katherine; Prell, Mark; Ollinger, Michael

2012-08-01

Many school food services sell extra foods and beverages, popularly referred to as “competitive foods,” in addition to USDA school meals. On the basis of national survey data, most competitive foods and beverages selected by students are of low nutritional value. Recent federal legislation will allow schools that participate in USDA school meal programs to sell competitive foods only if the food items they sell meet nutrition standards based on the Dietary Guidelines for Americans. Concerns have been raised about the potential effects of limiting competitive foods on local school food service finances. However, national data indicate that only in a subset of schools do food services receive large amounts of revenues from competitive foods. These food services are typically located in secondary schools in more affluent districts, serving higher proportions of students who do not receive free or reduced price meals. Compared to other food services, these food services couple higher competitive food revenues with lower school meal participation. Increasing school meal participation could increase meal revenues to offset any loss of competitive food revenues. Replacing less-healthful competitive items with healthier options could also help maintain school food service revenues while improving the school food environment. Nationally consistent nutrition standards for competitive foods may encourage development and marketing of healthful products.

Room service improves patient food intake and satisfaction with hospital food.

Science.gov (United States)

Williams, R; Virtue, K; Adkins, A

1998-07-01

Cancer therapy causes side effects that interfere with oral intake. Frequently, patients undergoing such therapy suffer from anorexia, nausea, vomiting, food aversions, dysgeusia, and xerostomia, all which adversely affect oral intake. Adequate nutrition intake is an important part of therapy for the cancer patient, especially when that patient is a child. Children who are well nourished are better able to withstand infection and tolerate therapy. Parents and staff at our hospital have worked diligently to improve patient's oral intake with limited success. Hence, a multidisciplinary team was organized to develop a new approach to food services that would improve patients' oral intake. The team initiated patient "room service," and patients were allowed to call the kitchen when they were ready to eat. The system works much like room service in a hotel. After the introduction of room service, patients' caloric intake improved significantly (P = .008), and protein intake increased by 18%. Patient satisfaction with hospital food service also improved; excellent ratings increased by as much as 35%. We conclude that room service is a viable alternative to traditional food services in the pediatric oncology setting and may be useful in other patient populations, such as maternity and general pediatrics.

7 CFR 2.57 - Administrator, Food and Nutrition Service.

Science.gov (United States)

2010-01-01

... 7 Agriculture 1 2010-01-01 2010-01-01 false Administrator, Food and Nutrition Service. 2.57... for Food, Nutrition, and Consumer Services § 2.57 Administrator, Food and Nutrition Service. (a... delegations of authority are made by the Under Secretary for Food, Nutrition, and Consumer Services to the...

Care Models of eHealth Services: A Case Study on the Design of a Business Model for an Online Precare Service

Science.gov (United States)

2015-01-01

Background With a growing population of health care clients in the future, the organization of high-quality and cost-effective service providing becomes an increasing challenge. New online eHealth services are proposed as innovative options for the future. Yet, a major barrier to these services appears to be the lack of new business model designs. Although design efforts generally result in visual models, no such artifacts have been found in the literature on business model design. This paper investigates business model design in eHealth service practices from a design perspective. It adopts a research by design approach and seeks to unravel what characteristics of business models determine an online service and what are important value exchanges between health professionals and clients. Objective The objective of the study was to analyze the construction of care models in-depth, framing the essential elements of a business model, and design a new care model that structures these elements for the particular context of an online pre-care service in practice. Methods This research employs a qualitative method of an in-depth case study in which different perspectives on constructing a care model are investigated. Data are collected by using the visual business modeling toolkit, designed to cocreate and visualize the business model. The cocreated models are transcribed and analyzed per actor perspective, transactions, and value attributes. Results We revealed eight new actors in the business model for providing the service. Essential actors are: the intermediary network coordinator connecting companies, the service dedicated information technology specialists, and the service dedicated health specialist. In the transactions for every service providing we found a certain type of contract, such as a license contract and service contracts for precare services and software products. In addition to the efficiency, quality, and convenience, important value attributes

Business model engineering: creating non-linear growth effects for service innovations

NARCIS (Netherlands)

Kijl, Björn; Ehrenhard, Michel Léon; Wijnhoven, Alphonsus B.J.M.; Nieuwenhuis, Lambertus Johannes Maria; Boersma, D.

2012-01-01

Every service innovation needs a viable business model in order to create and capture value. Strikingly, most of the current literature is focused on business model design only, whereas almost no attention is given to business model validation and implementation – let alone experimentation with

Towards a flexible service integration through separation of business rules

NARCIS (Netherlands)

Asuncion, C.H.; Iacob, Maria Eugenia; van Sinderen, Marten J.

2010-01-01

Driven by dynamic market demands, enterprises are continuously exploring collaborations with others to add value to their services and seize new market opportunities. Achieving enterprise collaboration is facilitated by Enterprise Application Integration and Business-to-Business approaches that

The role of business processes in service oriented architectures (editorial)

NARCIS (Netherlands)

Aalst, van der W.M.P.; Leymann, F.; Reisig, W.

2007-01-01

Service-Oriented Architectures (SOAs), an emerging paradigm for designing and implementing business collaborations within and across organisational boundaries, are currently of interest to both software vendors and scientists. In this paradigm, the functionality provided by business applications is

7 CFR 250.60 - Use of donated foods in the school food service.

Science.gov (United States)

2010-01-01

... 7 Agriculture 4 2010-01-01 2010-01-01 false Use of donated foods in the school food service. 250.60 Section 250.60 Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE GENERAL REGULATIONS AND POLICIES-FOOD DISTRIBUTION DONATION OF FOODS FOR USE IN THE UNITED STATES, ITS...

76 FR 27952 - Small Business Size Standards: Professional, Scientific and Technical Services.

Science.gov (United States)

2011-05-13

... Administration (SBA or Agency) proposed to increase small business size standards for 35 industries and one sub... SMALL BUSINESS ADMINISTRATION 13 CFR Part 121 RIN 3245-AG07 Small Business Size Standards: Professional, Scientific and Technical Services. AGENCY: U.S. Small Business Administration. ACTION: Proposed...

31 CFR 103.20 - Reports by money services businesses of suspicious transactions.

Science.gov (United States)

2010-07-01

... immediate attention, such as ongoing money laundering schemes, the money services business shall immediately... 31 Money and Finance: Treasury 1 2010-07-01 2010-07-01 false Reports by money services businesses of suspicious transactions. 103.20 Section 103.20 Money and Finance: Treasury Regulations Relating to...

Model-driven Development of Mediation for Business Services Using COSMO

NARCIS (Netherlands)

Quartel, Dick; Pokraev, S.; Dirgahayu, T.; Mantovaneli Pessoa, Rodrigo; Steen, Maarten W.A.; van Sinderen, Marten J.

2009-01-01

Although service-oriented architectures offer real benefits when pursuing business integration and flexibility, there are still no satisfactory solutions to accomplish cooperation between services of existing systems that have no perfect match. In the case of incompatible services, a 'mediator' may

Peranan Business Development Service dalam Pengembangan Usaha Kecil Menengah di Wedoro Centre Waru Sidoarjo

OpenAIRE

Nurul Imamah

2008-01-01

Expansion of Middle and Small Business in coming is required existence of business service help, either from private sector institute, individual and also governmental as according to insuffiency of each Middle and Small Business. Government agency gives serious attention to activity of Middle and Small Business in the form of handling area financial and also non financial. Handling of non financial proven by formed Business Development Service expected will assist fluency various activity pr...

Recipe for success: cooking and food in business metaphors

Directory of Open Access Journals (Sweden)

Adina Oana Nicolae

2007-01-01

Full Text Available The article sets out to disclose the range of applications and implications of the business media metaphors that draw on the more familiar cognitive domain related to food and cooking. The conclusions rely on a corpus-based approach, while the theoretical framework is provided by cognitive semantics.

Development and Psychometric Testing of a Novel Food Service Satisfaction Questionnaire for Food Service Staff of Aged Care Homes.

Science.gov (United States)

Miller, M; Hamilton, J; Scupham, R; Matwiejczyk, L; Prichard, I; Farrer, O; Yaxley, A

2018-01-01

Food service staff are integral to delivery of quality food in aged care homes yet measurement of their satisfaction is unable to be performed due to an absence of a valid and reliable questionnaire. The aim of this study was to develop and perform psychometric testing for a new Food Service Satisfaction Questionnaire developed in Australia specifically for use by food service staff working in residential aged care homes (Flinders FSSQFSAC). A mixed methods design utilizing both a qualitative (in-depth interviews, focus groups) and a quantitative approach (cross sectional survey) was used. Content validity was determined from focus groups and interviews with food service staff currently working in aged care homes, related questionnaires from the literature and consultation with an expert panel. The questionnaire was tested for construct validity and internal consistency using data from food service staff currently working in aged care homes that responded to an electronic invitation circulated to Australian aged care homes using a national database of email addresses. Construct validity was tested via principle components analysis and internal consistency through Cronbach's alpha. Temporal stability of the questionnaire was determined from food service staff undertaking the Flinders FSSQFSAC on two occasions, two weeks apart, and analysed using Pearson's correlations. Content validity for the Flinders FSSQFSAC was established from a panel of experts and stakeholders. Principle components analysis revealed food service staff satisfaction was represented by 61-items divided into eight domains: job satisfaction (α=0.832), food quality (α=0.871), staff training (α=0.922), consultation (α=0.840), eating environment (α=0.777), reliability (α=0.695), family expectations (α=0.781) and resident relationships (α=0.429), establishing construct validity in all domains, and internal consistency in all (α>0.5) except for "resident relationships" (α=0.429). Test

Technical developments in international satellite business services

Science.gov (United States)

Tan, P. P.

At the conception of International Satellite Business Services (ISBS), it was a primary objective to provide flexibility for accommodating a variety of service requirements which might be established by mutual agreement between users. The design guidelines are to ensure that the space segment is efficiently utilized, while other satellite services are protected from interference. Other considerations are related to an acceptable earth segment cost, maximum connectivity in worldwide services, the capability of growth and a reasonably smooth transition into future systems, and the maintenance of high performance objectives. Attention is given to a system overview, the characteristics of satellites for ISBS, and technological developments with some application possibilities for ISBS.

Food and Nutrition Services Quality Control Management Program.

Science.gov (United States)

Wimsatt-Fraim, Teresa S.

A program was conducted to improve the quality of food service through the training of 44 food and nutrition service employees in a 200-bed hospital. A 12-week quality control program was implemented to address four key areas: food temperatures, food accuracy, food quality, and dietary personnel. Learning strategies, emphasizing critical thinking…

20 CFR 638.523 - Food service.

Science.gov (United States)

2010-04-01

... 20 Employees' Benefits 3 2010-04-01 2010-04-01 false Food service. 638.523 Section 638.523 Employees' Benefits EMPLOYMENT AND TRAINING ADMINISTRATION, DEPARTMENT OF LABOR JOB CORPS PROGRAM UNDER TITLE IV-B OF THE JOB TRAINING PARTNERSHIP ACT Center Operations § 638.523 Food service. (a) The center...

Incorporating Facebook and Twitter in a Service-Learning Project in a Business Communication Course

Science.gov (United States)

Crews, Tena B.; Stitt-Gohdes, Wanda L.

2012-01-01

Implementing real-world business writing situations and service learning into business communication courses are not new concepts. Business communication students work through a service-learning project with nonprofit organizations to create communication documents to improve the nonprofit's communication with the public. Writing for social…

Product with service, technology with business model

DEFF Research Database (Denmark)

Sakao, Tomohiko; McAloone, Tim C.

2011-01-01

Looking back over the last decade, the importance of an expanded understanding of engineering design has been shared within the engineering design community. Presented concepts and methods to support such expansion include Functional Product Development, Service Engineering, and Product/Service-S...... promising concept beyond PSS design; via an integrated development of technology and business model. This can be of particular interest for further research, especially due to its high freedom for designers....

Business plan to establish a CT colonography service.

Science.gov (United States)

Fajardo, Laurie L; Hurley, James P; Brown, Bruce P; Summers, Robert W; McDaniel, R Donald

2006-03-01

The authors describe the University of Iowa Department of Radiology's business planning process to initiate a new service in computed tomographic colonography (CTC). Also known as virtual colonoscopy, CTC is a noninvasive technology that offers less risk, and potentially similar sensitivity and specificity, than conventional optical colonoscopy (OC). Although not currently covered by all insurance payers, about a year ago, the Centers for Medicare and Medicaid Services instituted temporary Current Procedural Terminology codes (Category III) for CTC. In locales where the procedure is not covered by insurers, it is likely to be sought by patients willing to pay out of pocket to undergo noninvasive cancer screening as an alternative to OC. Thus, CTC could become the preferred method of colon cancer surveillance by insurance providers in the near future. In developing the business plan, the authors reviewed pertinent scientific and clinical data to evaluate the need for and efficacy of CTC. Local market data were used to estimate patient and procedure volumes and utilization. The authors modeled financial expectations with respect to return on investment on the basis of recently reported models specific to CTC, resource requirements, and the operational impact of the new service on existing hospital and departmental clinical functions. Because there are few local providers of CTC in the authors' region, the business plan also included a publicity campaign and plan to market the new service, stimulate general public interest early, and differentiate the program as a leader in applying this unique new technology to promote cancer screening. Finally, the planning committee acknowledged and accommodated needs specific to the missions of an academic medical center with respect to research and education in designing the new service.

Business process re-engineering in service operations

International Nuclear Information System (INIS)

McClintock, J.W.

1995-01-01

The concept of business process re-engineering, and how it was applied to the operations of the Consumers Gas Company were discussed. Business process re-engineering was defined as the improvement of the efficiency of the customer-service process, and the overall improvement of practices and operations. The re-engineering project was said to involve a thorough analysis of information technology, current limitations, and business operational needs, undertaken on an enterprise-wide basis. Viewed generically,a re-engineering project was said to have six major components: (1) business drivers (i.e. the articulation of the Company's strategic issues); (2) benchmark measures; (3) future state process models; (4) cost/benefit analysis; (5) a change management plan; and (6) a development plan. Business improvements expected to result from the project include reduced cost of operation, reduction of waste, and a substantially complete re-design of the business process. Management of the project involved a team approach, and help of a consultant to identify the scope of the re-design, its limitations, and future state. A life expectancy of approximately 10 years was given for the re-engineering plan, with annual benefits (in terms of cost reduction) of $4.6 million by the year 2000

Semantic Service Design for Collaborative Business Processes in Internetworked Enterprises

Science.gov (United States)

Bianchini, Devis; Cappiello, Cinzia; de Antonellis, Valeria; Pernici, Barbara

Modern collaborating enterprises can be seen as borderless organizations whose processes are dynamically transformed and integrated with the ones of their partners (Internetworked Enterprises, IE), thus enabling the design of collaborative business processes. The adoption of Semantic Web and service-oriented technologies for implementing collaboration in such distributed and heterogeneous environments promises significant benefits. IE can model their own processes independently by using the Software as a Service paradigm (SaaS). Each enterprise maintains a catalog of available services and these can be shared across IE and reused to build up complex collaborative processes. Moreover, each enterprise can adopt its own terminology and concepts to describe business processes and component services. This brings requirements to manage semantic heterogeneity in process descriptions which are distributed across different enterprise systems. To enable effective service-based collaboration, IEs have to standardize their process descriptions and model them through component services using the same approach and principles. For enabling collaborative business processes across IE, services should be designed following an homogeneous approach, possibly maintaining a uniform level of granularity. In the paper we propose an ontology-based semantic modeling approach apt to enrich and reconcile semantics of process descriptions to facilitate process knowledge management and to enable semantic service design (by discovery, reuse and integration of process elements/constructs). The approach brings together Semantic Web technologies, techniques in process modeling, ontology building and semantic matching in order to provide a comprehensive semantic modeling framework.

An application-based classification to understand buyer-seller interaction in business services

NARCIS (Netherlands)

Valk, van der W.; Wynstra, J.Y.F.; Axelsson, B.

2006-01-01

Abstract: Purpose – Most existing classifications of business services have taken the perspective of the supplier as opposed to that of the buyer. To address this imbalance, the purpose of this paper is to propose a classification of business services based on how the buying company applies the

The service dominant strategy canvas : towards networked business models

NARCIS (Netherlands)

Lüftenegger, E.R.; Grefen, P.W.P.J.; Weisleder, C.A.; Camarinha-Matos, L.M.; Xu, L.; Afsarmanesh, H.

2012-01-01

Service orientation, customer focus and collaboration between firms are profoundly changing the way of doing business. Marketing scholars are the first academics to conceptualize these changes under a new mindset, known as the Service Dominant Logic. However, management constructs are needed to

Observed Food Safety Practices in the Summer Food Service Program

Science.gov (United States)

Patten, Emily Vaterlaus; Alcorn, Michelle; Watkins, Tracee; Cole, Kerri; Paez, Paola

2017-01-01

Purpose/Objectives: The purpose of this exploratory, observational study was three-fold: 1) Determine current food safety practices at Summer Food Service Program (SFSP) sites; 2) Identify types of food served at the sites and collect associated temperatures; and 3) Establish recommendations for food safety training in the SFSP.…

A marketing plan for the ice cream brand Max Adventures in food service

OpenAIRE

Carbó, Marina Cercós

2013-01-01

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics This project consists on developing a marketing plan in the Spanish market for the ice cream brand Max Adventures in the food service sector. The objective of the plan is to increase current level of sales and distribution. For this reason an external and internal audit is done in order to understand the context, observe what competitors are...

Premise to implement a grading system to evaluate the sanitary level in food service establishments in Milan, Italy

Directory of Open Access Journals (Sweden)

Katia Razzini

2015-08-01

Full Text Available The regulatory framework of the official controls on food safety, the criteria and methods from the planning of interventions in the field of official control to the management of information flows, and the standards described in the operation manual of the local competent authorities drafted by the Lombardy Region (2011 were evaluated. A questionnaire consisting of n. 10 questions with multiple answers draft in partnership with EPAM (the Association of Provincial Public Retail and catering businesses in Milan to n. 107 Food service establishments of Milan shows that 92% of managers approve the introduction of a grading system. The regulatory framework is planned to support the implementation of risk assignment, unfortunately the attribution of risk category of retail and catering businesses is still different among regions.

A Consideration on Service Business Model for Saving Energy and Reduction of CO2 Emissions Using Inverters

Science.gov (United States)

Kosaka, Michitaka; Yabutani, Takashi

This paper considers the effectiveness of service business approach for reducing CO2 emission. “HDRIVE” is a service business using inverters to reduce energy consumption of motor drive. The business model of this service is changed for finding new opportunities of CO2 emission reduction by combining various factors such as financial service or long-term service contract. Risk analysis of this business model is very important for giving stable services to users for long term. HDRIVE business model is found to be suitable for this objective. This service can be applied to the industries such as chemical or steel industry effectively, where CO2 emission is very large, and has the possibility of creating new business considering CDM or trading CO2 emission right. The effectiveness of this approach is demonstrated through several examples in real business.

Towards a Conceptual Framework of Sustainable Business Model Innovation in the Agri-Food Sector: A Systematic Literature Review

Directory of Open Access Journals (Sweden)

Henrik Barth

2017-09-01

Full Text Available This paper aims to increase our understanding of sustainable business model innovation in the agri-food sector in terms of its theoretical and practical approaches for sustainability and their degree of complexity and maturity. The paper is based on a systematic literature review of 570 journal articles on business models and business model innovation published between 1990 and 2014. Of these articles, only 21 have business model innovation as their main focus. The review shows that research interest in the agri-food sector has increased in these years. The paper proposes a conceptual framework for sustainable business model innovation in the agri-food sector that can be used to meet the challenges encountered in taking a sustainability perspective.

21 CFR 822.27 - If I go out of business, what must I do?

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false If I go out of business, what must I do? 822.27 Section 822.27 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... business, what must I do? You must notify us within 30 days of the date of your decision to close your...

A Case Study for Business Integration as a Service

OpenAIRE

Chang, Victor

2013-01-01

This paper presents Business Integration as a Service (BIaaS) to allow two services to work together in the Cloud to achieve a streamline process. We illustrate this integration using two services; Return on Investment (ROI) Measurement as a Service (RMaaS) and Risk Analysis as a Service (RAaaS) in the case study at the University of Southampton. The case study demonstrates the cost-savings and the risk analysis achieved, so two services can work as a single service. Advanced techniques are u...

Customer Satisfaction on Small Business Loan by BDO Unibank Inc.: Basis for Service Enhancement

Directory of Open Access Journals (Sweden)

AILEN P. DEVICAIS

2014-06-01

Full Text Available Due to global economic shifts, many businesses especially in service sector modified the way they do their business, attempted to attract and hold customers. They tend to focus in providing quality customer service and environment in which clientele wants are satisfied. This study aimed to propose customer satisfaction enhancement measures on small business loan offered by BDO Unibank, Inc. in Batangas City. Specifically, it aimed to determine the level of customers’ satisfaction in terms of Personal Skills and Business Environment and to test if such service quality dimensions significantly relate with their demographic variables. The descriptivecorrelation method of research was used in the study. The study showed customers of BDO who availed small business loan in 2012 are relatively middle aged female having loan availment of One Million to Five Million. Most of them are first timer and repeat clients. Almost all rated customer service on small business loan as to Personal Skills and Business environment as highly satisfied, however BDO still needs to provide services that make all quality services dimensions highly satisfied. The assessment of the personal skills is affected by what kind of occupation the client has and frequency of his/her loan availment. For only empathy and responsiveness among SERVQUAL dimensions when correlated to nature of work and number of loan availment show significant relationship, thus leaving the null hypothesis rejected. On the other hand, the level of customer satisfaction as to business environment is being affected by processing transaction and safety and security since both show significant relationship on the total amount availed and the respondents age. This was supported by the resulted p-values and indicates that the above mentioned variables were affected by their profile. Proposed service enhancement measures were based on results of the quality service dimensions as assessed by the loan customers.

The effect of Philadelphia and Pennsylvania Clean Indoor Air Act on food services and drinking places sales and numbers, 1998-2011.

Science.gov (United States)

Ma, Zhen-Qiang; Fisher, Monica A

2013-11-27

Philadelphia enacted its Clean Indoor Air Act (CIAA) nearly 2 years before the statewide CIAA. In this study, we assessed the economic impact of CIAAs on 4 types of food services and drinking places and addressed the predominant limitation of previous pre-post ban studies, namely the lack of control for confounders and changes in secular trends over time. We analyzed data from Pennsylvania Department of Revenue Quarterly 1998-2011 taxable county-level revenue sales and number of food services and drinking places. Region-specific and type-specific adjusted sales and number of food services and drinking places accounted for consumer spending as a general economic indicator. Segmented regression analysis of interrupted time-series methodology assessed changes in trend and level. Pennsylvania CIAA had no significant effect on adjusted sales or numbers except for an increase in sales in Philadelphia for limited-service eating places and in the surrounding 4 counties for special food services. Philadelphia CIAA was associated with an increase in adjusted numbers of full-service restaurants in Philadelphia and the rest of the state, special food services in Philadelphia, and drinking places in the rest of the state, and a decrease in the number of special food services in the surrounding counties. Philadelphia CIAA had no significant effect on adjusted sales except for an increase in special food services in the rest of the state. Overall, CIAAs had no negative business-related impact and, for the most part, suggest a positive impact on restaurant sales and numbers. Our results provide further support for comprehensive CIAA ordinance for restaurants.

Forecasting the Future Food Service World of Work. Final Report. Volume II. Centralized Food Service Systems. Service Management Reports.

Science.gov (United States)

Powers, Thomas F., Ed.; Swinton, John R., Ed.

Volume II of a three-volume study on the future of the food service industry considers the effects that centralized food production will have on the future of food production systems. Based on information from the Fair Acres Project and the Michigan State University Vegetable Processing Center, the authors describe the operations of a centralized…

Business Level Service-Oriented Enterprise Application Integration

NARCIS (Netherlands)

Pokraev, S.; Quartel, Dick; Steen, Maarten W.A.; Wombacher, Andreas; Reichert, M.U.

2007-01-01

In this paper we propose a new approach for service-oriented enterprise application integration (EAI). Unlike current EAI solutions, which mainly focus on technological aspects, our approach allows business domain experts to get more involved in the integration process. First, we provide a technique

How To Stretch Your Food Service Dollars

Science.gov (United States)

Anderson, B. Robert

1973-01-01

The implications of any program as large as food service suggests that the administrator be conversant with the total field of food service distribution and the extras'' available as part of a burgeoning industry. An administrator has the right to expect competitive prices, excellent quality, good delivery, and superior peripheral services.…

Local and regional energy companies offering energy services: Key activities and implications for the business model

International Nuclear Information System (INIS)

Kindström, Daniel; Ottosson, Mikael

2016-01-01

Highlights: • Many companies providing energy services are experiencing difficulties. • This research identifies key activities for the provision of energy services. • Findings are aggregated to the business-model level providing managerial insights. • This research identifies two different business model innovation paths. • Energy companies may need to renew parts of, or the entire, business model. - Abstract: Energy services play a key role in increasing energy efficiency in the industry. The key actors in these services are the local and regional energy companies that are increasingly implementing energy services as part of their market offering and developing service portfolios. Although expectations for energy services have been high, progress has so far been limited, and many companies offering energy services, including energy companies, are experiencing difficulties in implementing energy services and providing them to the market. Overall, this research examines what is needed for local and regional energy companies to successfully implement energy services (and consequently provide them to the market). In doing this, a two-stage process is used: first, we identify key activities for the successful implementation of energy services, and second, we aggregate the findings to the business model level. This research demonstrates that to succeed in implementing energy services, an energy company may need to renew parts or all of its existing product-based business model, formulate a new business model, or develop coexisting multiple business models. By discussing two distinct business model innovation processes, this research demonstrates that there can be different paths to success.

New Link in Bioinformatics Services Value Chain: Position, Organization and Business Model

Directory of Open Access Journals (Sweden)

Mladen Čudanov

2012-11-01

Full Text Available This paper presents development in the bioinformatics services industry value chain, based on cloud computing paradigm. As genome sequencing costs per Megabase exponentially drop, industry needs to adopt. Paper has two parts: theoretical analysis and practical example of Seven Bridges Genomics Company. We are focused on explaining organizational, business and financial aspects of new business model in bioinformatics services, rather than technical side of the problem. In the light of that we present twofold business model fit for core bioinformatics research and Information and Communication Technologie (ICT support in the new environment, with higher level of capital utilization and better resistance to business risks.

Business Process as a Service Model Based Business and IT Cloud Alignment as a Cloud Offering

OpenAIRE

Robert Woitsch; Wilfrid Utz

2015-01-01

Cloud computing proved to offer flexible IT solutions. Although large enterprises may benefit from this technology, SMEs are falling behind in cloud usage due to missing ITcompetence and hence lose the ability to efficiently adapt their IT to their business needs. This paper introduces the project idea of the H2020 project CloudSocket, by elaborating the idea of Business Processes as a Service (BPaaS), where concept models and semantics are applied to align business processes with Cloud deplo...

Designing Business Games for the Service Industries.

Science.gov (United States)

Sculli, Domenic; Ng, Wing Cheong

1985-01-01

Presents a conceptual framework for design of business games in which output is in the form of service. The framework is presented as three separate systems--the physical, the financial, and the external environment. A hotel management game is used to illustrate the discussion. (Author/MBR)

78 FR 41954 - TA-W-82,634, Prudential Global Business Technology Solutions Central Security Services Dresher...

Science.gov (United States)

2013-07-12

... Business Technology Solutions Central Security Services Iselin, New Jersey; TA-W-82,634B, Prudential Global Business Technology Solutions Central Security Services Plymouth, Minnesota; TA- W-82,634C, Prudential Global Business Technology Solutions Central Security Services Scottsdale, Arizona; TA-W-82,634D...

Report on Business/Industry Services Grants, Fiscal Year 1997.

Science.gov (United States)

Illinois Community Coll. Board, Springfield.

The Illinois Community College Board (ICCB) has utilized its workforce preparation grant resources to provide an array of services to local businesses and new entrepreneurs. Community colleges in Illinois provided services that resulted in the startup, expansion, development, and retention of several thousand jobs and companies. These services…

Implementation of Service-Learning in Business Education: Issues and Challenges

Science.gov (United States)

Poon, Patrick; Chan, Tsang Sing; Zhou, Lianxi

2011-01-01

This paper examines the issues and challenges in the implementation of service-learning in undergraduate business education. It also provides an assessment of the students' learning efficacy and outcomes over time through the service-learning participation. Service-learning is a pedagogical approach that integrates academic learning and community…

Franchising and the internationalization of businesses: the case of fast food chains

Directory of Open Access Journals (Sweden)

Fadil Alnassar

2017-09-01

Full Text Available The objective of this paper is to investigate the role of franchising in the process of internationalization of the fast food industry. The paper hypothesizes that franchising is an effective means of internationalization in the fast food industry that increases the revenues of the company. The hypothesis of the paper will be tested using the linear regression analysis. This analysis studies the relationship between revenues (dependent variable and the number of outlets and the number of employees (independent variables. The sample includes 15 fast food chains from the list of 100 top franchises of 2017. The study of the annual reports of these 15 fast food chains revealed a correlation between the company’s decision to go global through franchising and the growth of its revenues. It is necessary to build a literature on the role of franchising in the internationalization of business. The originality of this paper lies in the way it seeks to illuminate future academic research on the impact of franchising as an internationalization process on business revenues.

Service and Data Driven Multi Business Model Platform in a World of Persuasive Technologies

DEFF Research Database (Denmark)

Andersen, Troels Christian; Bjerrum, Torben Cæsar Bisgaard

2016-01-01

companies in establishing a service organization that delivers, creates and captures value through service and data driven business models by utilizing their network, resources and customers and/or users. Furthermore, based on literature and collaboration with the case company, the suggestion of a new...... framework provides the necessary construction of how the manufac- turing companies can evolve their current business to provide multi service and data driven business models, using the same resources, networks and customers....

Emerging 'Standard Complex' and Corporate Social Responsibility of Agro-food Businesses: A Case Study of Dole Food Company

OpenAIRE

Sekine, Kae; Boutonnet, Jean-Pierre; Hisano, Shuji

2008-01-01

Recently as a reaction to the social movement of fair trade and the like, multinational agro-food businesses are getting remodelled to suit a growing public awareness of the spread of 'corporate social responsibility', which is now adopted as a new strategy by major corporations across sectors. This phenomenon raises questions about the nature of fair trade as an alternative movement against the globalisation and industrialisation of the agro-food system. Dole Food Company is one of these agr...

Teaching Business Ethics through Service Learning Metaprojects

Science.gov (United States)

Vega, Gina

2007-01-01

The urgent messages of good business include the importance of ethical management behaviors, focus on corporate citizenship, recognition of principled leadership, moral awareness, and participation in social change. This article describes the Service Learning Metaproject (a nested set of projects required of all students) and shows what students…

Pooling raw shell eggs: Salmonella contamination and high risk practices in the United Kingdom food service sector.

Science.gov (United States)

Gormley, F J; Little, C L; Murphy, N; de Pinna, E; McLauchlin, J

2010-03-01

Salmonella contamination of pooled raw shelled egg mix (RSEM) used as an ingredient in lightly cooked or uncooked foods and high-risk kitchen hygiene practices in United Kingdom food service establishments using RSEM were investigated. Samples were collected from 934 premises. Salmonella was found in 1 (0.13%) of 764 RSEM samples, 2 (0.3%) of 726 samples from surfaces where ready-to-eat foods were prepared, and 7 (1.3%) of 550 cleaning cloths. Poor RSEM storage and handling practices were highlighted. Workers in 40% of the premises sampled failed to use designated utensils when RSEM was added to other ingredients, workers in 17% of the premises did not clean surfaces and utensils thoroughly after use with RSEM and before preparing other foods, only 42% of workers washed and dried their hands after handling eggs or RSEM, workers in 41% of the premises did not store RSEM at refrigeration temperature before use, and workers in 8% of the premises added RSEM to cooked rice at the end of cooking when preparing egg fried rice. Take-away premises, especially those serving Chinese cuisine, were least likely to have a documented food safety management system and awareness of the key food safety points concerning the use of RSEM compared with other food service premises (P < 0.0001). Food service businesses using RSEM must be aware of the continuing hazard from Salmonella, must adopt appropriate control measures, and must follow advice provided by national food agencies to reduce the risk of Salmonella infection.

Creating Sustainable Businesses by Reducing Food Waste : A Value Chain Framework for Eliminating Inefficiencies

NARCIS (Netherlands)

Drs. Gerry Kouwenhoven; Dr. Vijayender Reddy Nalla; Ton Lossonczy von Losoncz

2012-01-01

This study proposes a systematic value chain approach to helping businesses identify and eliminate inefficiencies. The authors have developed a robust framework, which food-sector entrepreneurs can use to increase profitability of an existing business or to create new profitable opportunities. The

A method of demand-driven and data-centric Web service configuration for flexible business process implementation

Science.gov (United States)

Xu, Boyi; Xu, Li Da; Fei, Xiang; Jiang, Lihong; Cai, Hongming; Wang, Shuai

2017-08-01

Facing the rapidly changing business environments, implementation of flexible business process is crucial, but difficult especially in data-intensive application areas. This study aims to provide scalable and easily accessible information resources to leverage business process management. In this article, with a resource-oriented approach, enterprise data resources are represented as data-centric Web services, grouped on-demand of business requirement and configured dynamically to adapt to changing business processes. First, a configurable architecture CIRPA involving information resource pool is proposed to act as a scalable and dynamic platform to virtualise enterprise information resources as data-centric Web services. By exposing data-centric resources as REST services in larger granularities, tenant-isolated information resources could be accessed in business process execution. Second, dynamic information resource pool is designed to fulfil configurable and on-demand data accessing in business process execution. CIRPA also isolates transaction data from business process while supporting diverse business processes composition. Finally, a case study of using our method in logistics application shows that CIRPA provides an enhanced performance both in static service encapsulation and dynamic service execution in cloud computing environment.

78 FR 14359 - Verizon Business Networks Services, Inc., Senior Analysts-Order Management, Voice Over Internet...

Science.gov (United States)

2013-03-05

... Business Networks Services, Inc., Senior Analysts-Order Management, Voice Over Internet Protocol, Small And... Management, Voice Over Internet Protocol, Small And Medium Business, San Antonio, TX; Amended Certification... Business Networks Services, Inc., Senior Analysts-Order Management, Voice Over Internet Protocol, Small and...

Property and Business Services. Industry Training Monograph No. 12.

Science.gov (United States)

Dumbrell, Tom

Australia's property and business services industry is its third largest industry and has been the fastest growing industry over the last 10 years. The industry is composed of a diverse range of activities, including real estate sales, legal and accountancy practices, employment placement services, labor and equipment hire, scientific and market…

Can business development services practitioners learn from theories on innovation and services marketing?

OpenAIRE

Romijn, H.A.; Caniëls, M.C.J.; Ruijter-de Wildt, de, M.

2003-01-01

Business Development Services programmes for non-financial support to small enterprises in developing countries recently have become big business for development donors and NGOs. The approach revolves around the idea that so-called ‘demand-driven’ interventions are the key to successful market development. Yet, the impact of many of these programmes continues to be limited. In this paper we suggest a possibly important cause for this impact problem by examining the current best practice BDS s...

Collaborative business processes for enhancing partnerships among software services providers

Science.gov (United States)

Heil Cancian, Maiara; Rabelo, Ricardo; Gresse von Wangenheim, Christiane

2015-08-01

Software services have represented a powerful view to support the realisation of the service-oriented architecture (SOA) paradigm. Using open standards and facilitating systems projects, they have increasingly been used as a corporate architectural approach to create interoperable services-based software solutions that can more easily be reused and shared across disparate applications. In the context of software companies, most of them are small firms having enormous difficulties to keep competitive. One strategy to enhance their sustainability is to enlarge partnerships among them at a more valuable level by jointly offering (web) services-based solutions. However, their culture of collaboration is low, and partnerships are usually done with the same companies and sporadically. This article presents an approach to support a more intense collaboration among software companies to attend business opportunities in a more agile way, joining capacities and capabilities which they would not have if they worked alone. This requires, however, some preparedness. From the perspective of business processes, they should understand how to carry out a collaboration more properly. This is essentially what this article is about. It presents a comprehensive list of collaborative business processes and base practices that can also act as a guide for service providers' managers to implement and manage the collaboration along its lifecycle. Processes have been validated and results are discussed.

Identifying Usability and Productivity Dimensions for Measuring the Success of Mobile Business Services

Directory of Open Access Journals (Sweden)

Maiju Vuolle

2008-01-01

Full Text Available This paper reviews existing measures used for evaluating the usability of information systems and those used for evaluating the level of the productivity of a company. We discuss the usefulness of the existing measures in the mobile business context, where both mobility and work-context pose specific demands for the mobile business services. The review showed that the existing measures rarely consider the great contextual variation caused by the mobility of the services and the demands this poses on usability; which, in turn, affects productivity. To build a measurement tool that better meets the requirements of mobile business services, we completed case studies on two mobile business services, one used in passenger transport and the other in construction sites. Based on the understanding gained from the case studies, we propose a list of dimensions and items addressing both usability and productivity aspects that work as the basis for a multidisciplinary measurement tool.

Food service compliance with ISO 14001 and ISO 22000

Directory of Open Access Journals (Sweden)

Laura Lyra Santos

2012-06-01

Full Text Available OBJECTIVE: The objective of this study was to assess food service environmental and food safety management systems according to two checklists based on ABNT ISO 22000 and 14001. METHODS: This exploratory and descriptive study investigated a-la-carte food services of the Federal District, Brazil. Two checklists were developed to investigate ISO 14001 and 22000 compliance. A total of 37 food services were selected from the list of the Brazilian Association of Bars and Restaurants by simple random sampling. Checklist results were analyzed according to ANVISA resolution nº 275/2002. RESULTS: Only five food services employed dietitians to supervise meal production. These establishments achieved the highest ISO compliance. However, no establishment had more than 50% ISO 14001 or 22000 compliance. Restaurants showed little concern for the environment and disobeyed waste disposal laws by not separating recyclables from non-recyclables. CONCLUSION: The study food services do not have safe meal production systems, evidenced by non-conformity with the reference standards. Additionally, they do not attempt to reduce the environmental impact of their wastes. Food services supervised by dietitians are better prepared to produce safe foods.

The Role of Extension Specialists in Helping Entrepreneurs Develop Successful Food-Based Businesses.

Science.gov (United States)

Holcomb, Rodney; Muske, Glenn

2000-01-01

Three areas in which extension specialists can assist food industry entrepreneurs include (1) awareness of the components of a business plan, (2) pro forma financial analysis, and (3) legal issues affecting the food industry. In addition to specialized expertise, extension professionals can help with making contacts, objectively review business…

The impact of the business cycle on service providers : Insights from international tourism

NARCIS (Netherlands)

Dekimpe, Marnik; Peers, Yuri; van Heerde, H.J.

For service providers, it is essential to understand how their business is affected by the macroeconomy. This is especially pressing for the tourism sector, the world’s largest export service, because the number of incoming visitors is likely to be strongly determined by the business cycles in the

42 CFR 403.734 - Condition of participation: Food services.

Science.gov (United States)

2010-10-01

... 42 Public Health 2 2010-10-01 2010-10-01 false Condition of participation: Food services. 403.734...-Benefits, Conditions of Participation, and Payment § 403.734 Condition of participation: Food services. The RNHCI must have an organized food service that is directed and adequately staffed by qualified personnel...

A Service-Learning Initiative within a Community-Based Small Business

Science.gov (United States)

Simola, Sheldene

2009-01-01

Purpose: The purpose of this paper is to extend previous scholarly writing on community service-learning (SL) initiatives by looking beyond their use in the not-for-profit sector to their potential use in community-based small businesses. Design/methodology/approach: A rationale for the appropriateness of using SL projects in small businesses is…

A Collaborative System Software Solution for Modeling Business Flows Based on Automated Semantic Web Service Composition

Directory of Open Access Journals (Sweden)

Ion SMEUREANU

2009-01-01

Full Text Available Nowadays, business interoperability is one of the key factors for assuring competitive advantage for the participant business partners. In order to implement business cooperation, scalable, distributed and portable collaborative systems have to be implemented. This article presents some of the mostly used technologies in this field. Furthermore, it presents a software application architecture based on Business Process Modeling Notation standard and automated semantic web service coupling for modeling business flow in a collaborative manner. The main business processes will be represented in a single, hierarchic flow diagram. Each element of the diagram will represent calls to semantic web services. The business logic (the business rules and constraints will be structured with the help of OWL (Ontology Web Language. Moreover, OWL will also be used to create the semantic web service specifications.

Development of a Novel Food Waste Collection Kiosk and Waste-to-Energy Business Model

Directory of Open Access Journals (Sweden)

Matthew Franchetti

2016-08-01

Full Text Available The U.S. generates more than 37 million metric tons of food waste each year, and over 95% of it is disposed of at U.S. landfills. This paper describes the development of a novel food waste collection kiosk and business model called “Greenbox” that will collect and store food waste from households and restaurants with incentives for user participation to spur food waste-to-energy production in a local community. Greenbox offers a low-cost collection point to divert food waste from landfills, reduce greenhouse gases from decomposition, and aid in generating cleaner energy. A functional prototype was successfully developed by a team of engineering students and a business model was created as part of a senior design capstone course. Each Greenbox unit has the potential to reduce 275 metric tons of food waste per year, remove 1320 kg of greenhouse gases, and create 470,000 liters of methane gas while providing a payback period of 4.2 years and a rate of return of 14.9%.

Managing innovation processes through value co-creation: a process case from business-to-business service practise

DEFF Research Database (Denmark)

Nardelli, Giulia; Broumels, Marcel

2018-01-01

Value co-creation is a specific type of collaboration that is considered to be an innovative and interactive process between end users and organisations; it aims to increase the value of a product or service. This study investigates how a network of stakeholders collaborating to manage innovation...... openly co-creates value over time; it contributes to the existing literature on value co-creation by taking the perspective of the network as a whole. The study follows a case in which value co-creation unfolds over time across a network of stakeholders within the business-to-business facility service...... context. The in-depth longitudinal investigation of a network composed of a corporate customer and its external facility service providers revealed that a network of stakeholders co-creates value over time by 1) offering an adaptable structure for the network to organise innovation activities...

Enforcement of entailment constraints in distributed service-based business processes.

Science.gov (United States)

Hummer, Waldemar; Gaubatz, Patrick; Strembeck, Mark; Zdun, Uwe; Dustdar, Schahram

2013-11-01

A distributed business process is executed in a distributed computing environment. The service-oriented architecture (SOA) paradigm is a popular option for the integration of software services and execution of distributed business processes. Entailment constraints, such as mutual exclusion and binding constraints, are important means to control process execution. Mutually exclusive tasks result from the division of powerful rights and responsibilities to prevent fraud and abuse. In contrast, binding constraints define that a subject who performed one task must also perform the corresponding bound task(s). We aim to provide a model-driven approach for the specification and enforcement of task-based entailment constraints in distributed service-based business processes. Based on a generic metamodel, we define a domain-specific language (DSL) that maps the different modeling-level artifacts to the implementation-level. The DSL integrates elements from role-based access control (RBAC) with the tasks that are performed in a business process. Process definitions are annotated using the DSL, and our software platform uses automated model transformations to produce executable WS-BPEL specifications which enforce the entailment constraints. We evaluate the impact of constraint enforcement on runtime performance for five selected service-based processes from existing literature. Our evaluation demonstrates that the approach correctly enforces task-based entailment constraints at runtime. The performance experiments illustrate that the runtime enforcement operates with an overhead that scales well up to the order of several ten thousand logged invocations. Using our DSL annotations, the user-defined process definition remains declarative and clean of security enforcement code. Our approach decouples the concerns of (non-technical) domain experts from technical details of entailment constraint enforcement. The developed framework integrates seamlessly with WS-BPEL and the Web

Privacy Management Service Contracts as a New Business Opportunity for Operators

NARCIS (Netherlands)

L-F. Pau (Louis-François)

2006-01-01

textabstractRecognizing the importance of privacy management as a business process and a business support process, this paper proposes the use of service level agreements (SLA’s) around privacy features, including qualitative and quantitative ones. Privacy metrics are defined by both parties with

76 FR 70660 - Prohibition on Federal Protective Service Guard Services Contracts With Business Concerns Owned...

Science.gov (United States)

2011-11-15

...-AA55 Prohibition on Federal Protective Service Guard Services Contracts With Business Concerns Owned... redesignation of sections related to contracting with corporate expatriates and the recodification of certain public contracting laws in title 41, United States Code. DATES: Effective Date: November 15, 2011. FOR...

The Impact of Business Excellence on Operational Performance among Halal Certified Food Manufacturers in Malaysia

Directory of Open Access Journals (Sweden)

Masrom Nor Ratna

2017-01-01

Full Text Available The impact of business excellence with key elements embedded can be a tool for organization to determine opportunities and gain knowledge. This will help the organization to learn how to adopt highperformance and achieve competitive advantage. Through the business excellence model, the organization can execute their strategies to determine, forecast and survive in highly competitive market. This paper presents on identifying those elements in business excellence model (leadership, strategy and planning, customer focus, measurement, analysis, and knowledge management, operation focus that impact on operational performance in halal certified food manufacturers in Malaysia. Data for the study were collected from 100 halal certified food manufacturers and the relationship proposed in the framework were tested using structural equation modelling (SEM. The result indicated that all the elements of Business Excellence cannot lead to operational performance except for customer focus.

The New Design Handbook for School Food Service. Revised.

Science.gov (United States)

Silberberg, Susan Crowl

A handbook, created for both designers and users of food service facilities in schools, provides reference information and guidance for making sure schools can provide quality food service. The handbook's first six chapters include explanations on how to start a school food service design project; required space, including kitchen work flow and…

7 CFR 2.53 - Administrator, Food Safety and Inspection Service.

Science.gov (United States)

2010-01-01

... 7 Agriculture 1 2010-01-01 2010-01-01 false Administrator, Food Safety and Inspection Service. 2... Secretary for Food Safety § 2.53 Administrator, Food Safety and Inspection Service. (a) Delegations... to the Administrator, Food Safety and Inspection Service: (1) Exercise the functions of the Secretary...

Association between neighbourhood fast-food and full-service restaurant density and body mass index: a cross-sectional study of Canadian adults.

Science.gov (United States)

Hollands, Simon; Campbell, M Karen; Gilliland, Jason; Sarma, Sisira

2014-05-07

Frequent fast-food consumption is a well-known risk factor for obesity. This study sought to determine whether the availability of fast-food restaurants has an influence on body mass index (BMI). BMI and individual-level confounding variables were obtained from the 2007-08 Canadian Community Health Survey. Neighbourhood socio-demographic variables were acquired from the 2006 Canadian Census. The geographic locations of all restaurants in Canada were assembled from a validated business registry database. The density of fast-food, full-service and non-chain restaurants per 10,000 individuals was calculated for respondents' forward sortation area. Multivariable regression analyses were conducted to analyze the association between restaurant density and BMI. Fast-food, full-service and non-chain restaurant density variables were statistically significantly associated with BMI. Fast-food density had a positive association whereas full-service and non-chain restaurant density had a negative association with BMI (additional 10 fast-food restaurants per capita corresponded to a weight increase of 1 kilogram; p<0.001). These associations were primarily found in Canada's major urban jurisdictions. This research was the first to investigate the influence of fast-food and full-service restaurant density on BMI using individual-level data from a nationally representative Canadian survey. The finding of a positive association between fast-food restaurant density and BMI suggests that interventions aiming to restrict the availability of fast-food restaurants in local neighbourhoods may be a useful obesity prevention strategy.

76 FR 13662 - Hewlett Packard Company, Enterprise Business Division, Technical Services America, Global Parts...

Science.gov (United States)

2011-03-14

... Packard Company, Enterprise Business Division, Technical Services America, Global Parts Supply Chain Group, Including Leased Workers From QFlex, North America Logistics, and UPS, Headquartered in Palo Alto, CA... Business Division, Technical Services America, Global Parts Supply Chain Group, Including Leased Workers...

76 FR 10394 - Hewlett Packard Company, Enterprise Business Division, Technical Services America, Global Parts...

Science.gov (United States)

2011-02-24

... Packard Company, Enterprise Business Division, Technical Services America, Global Parts Supply Chain Group, Including Leased Workers From Qflex, North America Logistics, and UPS, Headquartered in Palo Alto, CA... Business Division, Technical Services America, Global Parts Supply Chain Group, Including Leased Workers...

7 CFR 250.62 - Summer Food Service Program (SFSP).

Science.gov (United States)

2010-01-01

....62 Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE... Program (NSLP) and Other Child Nutrition Programs § 250.62 Summer Food Service Program (SFSP). (a... eligible for donated food support, in accordance with 7 CFR part 225. (c) Distribution of donated foods to...

Applying Importance-Performance Analysis as a Service Quality Measure in Food Service Industry

Directory of Open Access Journals (Sweden)

Gwo-Hshiung Tzeng

2011-09-01

Full Text Available As the global economy becomes a service oriented economy, food service accounts for over 20% of service revenue, with an annual growth rate of more than 3%. Compared to physical products, service features are invisible, and the production and sale occurs simultaneously. There is not easy to measure the performance of service. Therefore, the service quality of catering services is considered to be an important topic of service management. According Market Intelligence & Consulting Institute (MIC to apply blog text analyzing to point out top 10 restaurants of blog in Taiwan, what it’s popular restaurant in food service industries. This paper attempts to identify both the importance and performance of restaurant service quality in the Taiwan food service industry using the SERVQUAL and IPA model. We can conclude with certainty that three methods (SERVQUAL, IF and IPA are able to explain significant amount of service quality. At the same time, the service quality factors of IPA model had more comprehensive consideration in comparison to those of SERVQUAL and IF.

Microwave Cooking Practices in Minnesota Food Service Establishments.

Science.gov (United States)

Hedeen, Nicole; Reimann, David; Everstine, Karen

2016-03-01

Uneven cooking due to consumer use of microwave ovens to cook food products that have been prepared but are not ready to eat has been a documented risk factor in several foodborne disease outbreaks. However, the use of microwave ovens in restaurants and other food service establishments has not been well documented. The aim of this study was to describe the types of food service establishments that use microwave ovens, how these ovens are used, types of foods heated or cooked in these ovens, types of microwave ovens used in food service establishments, and the level of compliance with U.S. Food and Drug Administration (FDA) guidelines. From 2008 to 2009, the Minnesota Department of Health collected data from a convenience sample of 60 food establishments within the state. Facility types included fast-food restaurants, sit-down restaurants, school food service, nursing homes, hotels and motels, and daycare centers. Food preparation practices were classified as prep-serve, cookserve, or complex. Minnesota environmental health specialists administered a study questionnaire to managers during routine inspections. Establishments included in this study reported using microwave ovens primarily to warm commercial ready-to-eat products (67%) and to warm foods for palatability (50%). No minimum temperatures are required for these processes because these foods do not require pathogen destruction. However, food establishments using complex preparation practices more often reported using microwave ovens for multiple processes and for processes that require pathogen destruction. For establishments that did report microwave oven use for food requiring pathogen destruction, the majority of managers reported following most FDA recommendations for cooking and reheating for hot-holding potentially hazardous foods, but many did not report letting food stand for 2 min after cooking. Additional training on stand time after microwave cooking could be beneficial because of low reporting

Pre-Employment Laboratory Education. Food Service Guidebook.

Science.gov (United States)

Texas Tech Univ., Lubbock. Home Economics Instructional Materials Center.

This guidebook is designed for use in teaching students enrolled in preemployment laboratory education (PELE) food service programs. The first of two major sections includes an overview for teachers on planning, conducting, and evaluating a PELE food service program. Specific topics discussed in section 1 include (1) facilities and equipment, (2)…

Facility Focus: Food Service.

Science.gov (United States)

College Planning & Management, 2002

2002-01-01

Describes the Hawthorn Court Community Center at Iowa State University, Ames, and the HUB-Robeson Center at Pennsylvania State University. Focuses on the food service offered in these new student-life buildings. Includes photographs. (EV)

Marketing School Food Services.

Science.gov (United States)

Wood, Wilma

1990-01-01

Marketing the food service program in an Ohio district is directed toward the students and also at the community, school administrators, teachers, and employees. Students are encouraged to follow a healthier way of eating. (MLF)

Designing a Business Model for Environmental Monitoring Services Using Fast MCDS Innovation Support Tools

Directory of Open Access Journals (Sweden)

Tuomo Eskelinen

2017-11-01

Full Text Available The free availability of open data provides opportunities to start new businesses and gain business intelligence. However, although data is often used to support decisions and actions, the possibilities offered by modern sensor technologies with connections to cloud-based data collection services are not being effectively capitalized. Data collection systems are also not generally open source solutions, even though open and flexibly adjustable systems would broaden the opportunities for solutions and larger revenue streams. In this article, we used action research methods to discover new business opportunities in a semi-open information system that utilizes environmental monitoring data. We applied a four-stage innovation process for industry, which included context definition, idea generation, and selection, and produced multi-criteria decision support (MCDS data to help the design of business model. This was done to reveal business opportunities for an environmental monitoring service. Among these opportunities, one service-style business model canvas was identified as feasible and selected for further development. We identified items that are needed in the commercialization process of environmental monitoring services. Our process combines open environmental monitoring data, participative innovation process, and MCDS support, and it supports and accelerates a co-creative business model creation process that is cost-beneficial in terms of saving time. The results are applicable to the creation of an open data information system that supports data-driven innovation.

Preliminary Studies for the Application of Irradiated-Food to Food Service Industry

Energy Technology Data Exchange (ETDEWEB)

Lee, Ju-Woon; Byun, Myung-Woo; Kim, Jae-Hun; Choi, Jong-Il; Song, Beom-Seok; Kim, Dong-Ho; Seo, Min-Won

2008-04-15

This study is to investigate ways to improve the marketability of irradiated food materials, through examining reports on toxicological safety and public acceptance of irradiated food materials. Many studies have reaffirmed the mutagenic, genotoxicological, microbiological, and nutritional safety of food irradiation, and consider it an important tool to reduce loss of food due to spoilage and pests. Although food irradiation could provide an opportunity to replace certain pesticides and food additives, there is ambivalence among consumers on whether or not the technology provides a real benefit. An easy and inexpensive tool to identify irradiation trace residue in foods, public trust building in industry through educating consumers with the benefit and uses of irradiation process are thought to be key elements for a successful market for irradiated food. Gamma irradiation at 50 kGy was applied to food materials for institutional food-service to evaluate their possible genotoxicity. The genotoxicity of 12 kinds of food materials irradiated at 50 kGy for institutional food-service was evaluated by Salmonella typhimurium reversion assay, chromosomal aberration test and in vivo micronucleus assay. The results of bacterial reversion assay with S. typhimurium TA98, TA100, TA1535 and TA1537 were negative in the 12 kinds of food materials irradiated at 50 kGy. No mutagenicity was detected in the assay with and without metabolic activation. In chromosomal aberration tests with CHL cells and in vivo mouse micronucleus assay, no significant difference in the incidences of chromosomal aberration and micronuclei was observed between non-irradiated and 50 kGy-irradiated food materials. These results indicate that food materials irradiated at 50 kGy for institutional food-service did not show any genotoxic effects under these experimental conditions.

Preliminary Studies for the Application of Irradiated-Food to Food Service Industry

International Nuclear Information System (INIS)

Lee, Ju-Woon; Byun, Myung-Woo; Kim, Jae-Hun; Choi, Jong-Il; Song, Beom-Seok; Kim, Dong-Ho; Seo, Min-Won

2008-04-01

This study is to investigate ways to improve the marketability of irradiated food materials, through examining reports on toxicological safety and public acceptance of irradiated food materials. Many studies have reaffirmed the mutagenic, genotoxicological, microbiological, and nutritional safety of food irradiation, and consider it an important tool to reduce loss of food due to spoilage and pests. Although food irradiation could provide an opportunity to replace certain pesticides and food additives, there is ambivalence among consumers on whether or not the technology provides a real benefit. An easy and inexpensive tool to identify irradiation trace residue in foods, public trust building in industry through educating consumers with the benefit and uses of irradiation process are thought to be key elements for a successful market for irradiated food. Gamma irradiation at 50 kGy was applied to food materials for institutional food-service to evaluate their possible genotoxicity. The genotoxicity of 12 kinds of food materials irradiated at 50 kGy for institutional food-service was evaluated by Salmonella typhimurium reversion assay, chromosomal aberration test and in vivo micronucleus assay. The results of bacterial reversion assay with S. typhimurium TA98, TA100, TA1535 and TA1537 were negative in the 12 kinds of food materials irradiated at 50 kGy. No mutagenicity was detected in the assay with and without metabolic activation. In chromosomal aberration tests with CHL cells and in vivo mouse micronucleus assay, no significant difference in the incidences of chromosomal aberration and micronuclei was observed between non-irradiated and 50 kGy-irradiated food materials. These results indicate that food materials irradiated at 50 kGy for institutional food-service did not show any genotoxic effects under these experimental conditions

Smart services – characteristics, challenges, opportunities and business models

Directory of Open Access Journals (Sweden)

Marquardt Katrin

2017-07-01

Full Text Available “Industry 4.0”, “Digitalization”, “Internet of Things” and “Smart Services” are the today’s buzzwords when tracking economic news. It is to ask about the meaning of those phrases. The world has changed over the last decade from a mainly physical to software controlled economy and the information technology has become an integral part of our industry and society in its entirety. Nowadays it is no longer the product that matters it is the data that are generated by using the product or service. Those usage data collected and analyzed commence new business models and services. The economic future of a company will much more rely on the ability to collect and use the data to generate Smart Services for their customers and to transform from a simple product supplier to an entertainment provider. However there are not only opportunities there are also challenges on the way to that new services which needs to be known and considered. For instance the development cycles need to be faster, the business models need to be adjusted and the positive financial results will not come into the picture on the first day. Based on those thoughts and while there only a handful of researches about that new services exists, the main purpose of the present study is at first, to gain a common understanding about the meaning and the characteristics of Smart Services and their adjacencies. Secondly, the study summarizes the identified challenges and opportunities in relation to them. Thirdly, the author introduce and explain the main business models usable for those Smart Services and the requirements for starting the transformation towards those services. The aim of this paper is to set a basis for this exciting and relatively unsought topic and to produce an interest in further empirical and practical researches in this area. The methodologies used for this research are a systematic literature review and an evaluation of existing studies with the

76 FR 10628 - International Product Change-International Business Reply Service Contract

Science.gov (United States)

2011-02-25

...Postal Service gives notice of filing a request with the Postal Regulatory Commission to add International Business Reply Service Competitive Contract 3 to the Competitive Products List pursuant to 39 U.S.C. 3642.

Food Preparation and Service. An Introductory Course for Food Services Careers.

Science.gov (United States)

Douma, Elaine L.

Intended for use in a comprehensive senior high school, this curriculum guide for an introductory laboratory course focuses on the development of abilities, attitudes, and personal qualities which would lead to job success at the entry level in the food service industry, including in the areas of cooking, waitressing, supermarkets, and similar…

Classification bias in commercial business lists for retail food stores in the U.S.

Science.gov (United States)

2012-01-01

Background Aspects of the food environment such as the availability of different types of food stores have recently emerged as key modifiable factors that may contribute to the increased prevalence of obesity. Given that many of these studies have derived their results based on secondary datasets and the relationship of food stores with individual weight outcomes has been reported to vary by store type, it is important to understand the extent to which often-used secondary data correctly classify food stores. We evaluated the classification bias of food stores in Dun & Bradstreet (D&B) and InfoUSA commercial business lists. Methods We performed a full census in 274 randomly selected census tracts in the Chicago metropolitan area and collected detailed store attributes inside stores for classification. Store attributes were compared by classification match status and store type. Systematic classification bias by census tract characteristics was assessed in multivariate regression. Results D&B had a higher classification match rate than InfoUSA for supermarkets and grocery stores, while InfoUSA was higher for convenience stores. Both lists were more likely to correctly classify large supermarkets, grocery stores, and convenience stores with more cash registers and different types of service counters (supermarkets and grocery stores only). The likelihood of a correct classification match for supermarkets and grocery stores did not vary systemically by tract characteristics whereas convenience stores were more likely to be misclassified in predominately Black tracts. Conclusion Researches can rely on classification of food stores in commercial datasets for supermarkets and grocery stores whereas classifications for convenience and specialty food stores are subject to some systematic bias by neighborhood racial/ethnic composition. PMID:22512874

Classification bias in commercial business lists for retail food stores in the U.S.

Directory of Open Access Journals (Sweden)

Han Euna

2012-04-01

Full Text Available Abstract Background Aspects of the food environment such as the availability of different types of food stores have recently emerged as key modifiable factors that may contribute to the increased prevalence of obesity. Given that many of these studies have derived their results based on secondary datasets and the relationship of food stores with individual weight outcomes has been reported to vary by store type, it is important to understand the extent to which often-used secondary data correctly classify food stores. We evaluated the classification bias of food stores in Dun & Bradstreet (D&B and InfoUSA commercial business lists. Methods We performed a full census in 274 randomly selected census tracts in the Chicago metropolitan area and collected detailed store attributes inside stores for classification. Store attributes were compared by classification match status and store type. Systematic classification bias by census tract characteristics was assessed in multivariate regression. Results D&B had a higher classification match rate than InfoUSA for supermarkets and grocery stores, while InfoUSA was higher for convenience stores. Both lists were more likely to correctly classify large supermarkets, grocery stores, and convenience stores with more cash registers and different types of service counters (supermarkets and grocery stores only. The likelihood of a correct classification match for supermarkets and grocery stores did not vary systemically by tract characteristics whereas convenience stores were more likely to be misclassified in predominately Black tracts. Conclusion Researches can rely on classification of food stores in commercial datasets for supermarkets and grocery stores whereas classifications for convenience and specialty food stores are subject to some systematic bias by neighborhood racial/ethnic composition.

Classification bias in commercial business lists for retail food stores in the U.S.

Science.gov (United States)

Han, Euna; Powell, Lisa M; Zenk, Shannon N; Rimkus, Leah; Ohri-Vachaspati, Punam; Chaloupka, Frank J

2012-04-18

Aspects of the food environment such as the availability of different types of food stores have recently emerged as key modifiable factors that may contribute to the increased prevalence of obesity. Given that many of these studies have derived their results based on secondary datasets and the relationship of food stores with individual weight outcomes has been reported to vary by store type, it is important to understand the extent to which often-used secondary data correctly classify food stores. We evaluated the classification bias of food stores in Dun & Bradstreet (D&B) and InfoUSA commercial business lists. We performed a full census in 274 randomly selected census tracts in the Chicago metropolitan area and collected detailed store attributes inside stores for classification. Store attributes were compared by classification match status and store type. Systematic classification bias by census tract characteristics was assessed in multivariate regression. D&B had a higher classification match rate than InfoUSA for supermarkets and grocery stores, while InfoUSA was higher for convenience stores. Both lists were more likely to correctly classify large supermarkets, grocery stores, and convenience stores with more cash registers and different types of service counters (supermarkets and grocery stores only). The likelihood of a correct classification match for supermarkets and grocery stores did not vary systemically by tract characteristics whereas convenience stores were more likely to be misclassified in predominately Black tracts. Researches can rely on classification of food stores in commercial datasets for supermarkets and grocery stores whereas classifications for convenience and specialty food stores are subject to some systematic bias by neighborhood racial/ethnic composition.

Bundling into the future - Structural conditions for business model design in new ICT services

DEFF Research Database (Denmark)

Henten, Anders; Godø, Helge

of services in terms of structural conditions market-wise and in regulatory terms. As the two service categories are relatively new on the market, dominating business model designs have not yet settled and the strategic choices of companies are still open. Being on the market, the discussion on the business......Based on a case study of multi-play and mobile voice over IP (MVoIP) in primarily Denmark and Norway, the paper presents an analysis of the structural conditions for the design of business models regarding new information and communication services. Multi-play and MVoIP represent different kinds...

Developing and implementing health and sustainability guidelines for institutional food service.

Science.gov (United States)

Kimmons, Joel; Jones, Sonya; McPeak, Holly H; Bowden, Brian

2012-05-01

Health and sustainability guidelines for institutional food service are directed at improving dietary intake and increasing the ecological benefits of the food system. The development and implementation of institutional food service guidelines, such as the Health and Human Services (HHS) and General Services Administration (GSA) Health and Sustainability Guidelines for Federal Concessions and Vending Operations (HHS/GSA Guidelines), have the potential to improve the health and sustainability of the food system. Institutional guidelines assist staff, managers, and vendors in aligning the food environment at food service venues with healthier and more sustainable choices and practices. Guideline specifics and their effective implementation depend on the size, culture, nature, and management structure of an institution and the individuals affected. They may be applied anywhere food is sold, served, or consumed. Changing institutional food service practice requires comprehensive analysis, engagement, and education of all relevant stakeholders including institutional management, members of the food supply chain, and customers. Current examples of food service guidelines presented here are the HHS and GSA Health and Sustainability Guidelines for Federal Concessions and Vending Operations, which translate evidence-based recommendations on health and sustainability into institutional food service practices and are currently being implemented at the federal level. Developing and implementing guidelines has the potential to improve long-term population health outcomes while simultaneously benefitting the food system. Nutritionists, public health practitioners, and researchers should consider working with institutions to develop, implement, and evaluate food service guidelines for health and sustainability.

A 3-year multi-food study of the presence and persistence of Listeria monocytogenes in 54 small food businesses in Ireland.

Science.gov (United States)

Leong, Dara; NicAogáin, Kerrie; Luque-Sastre, Laura; McManamon, Oisin; Hunt, Karen; Alvarez-Ordóñez, Avelino; Scollard, Johann; Schmalenberger, Achim; Fanning, Séamus; O'Byrne, Conor; Jordan, Kieran

2017-05-16

The problem of assessing the occurrence of the food-borne pathogen Listeria monocytogenes in the food chain, and therefore the risk of exposure of the human population, is often challenging because of the limited scope of some studies. In this study the occurrence of L. monocytogenes in food from four major food groups, dairy products, meats, seafood and vegetables, and associated food processing environments in Ireland was studied over a three-year period. Fifty-four small food businesses participated in the study and sent both food and environmental samples every 2months between 2013 and 2015. L. monocytogenes was isolated using the ISO11290 standard method. Confirmation of L. monocytogenes and identification of serogroups were achieved using a multiplex PCR assay, and for some isolates serotype was determined using commercial antisera. Pulsed- field gel electrophoresis (PFGE) analysis was performed on all isolates allowing the relatedness of isolates from different food businesses to be compared nationwide. In total, 86 distinct pulsotypes were identified. The overall occurrence of L. monocytogenes in food samples was 4.2%, while in environmental samples it was 3.8%. In general, the occurrence of L. monocytogenes in food businesses decreased over the course of the study, presumably reflecting increased awareness and vigilance. The majority of the pulsotypes detected were unique to a particular food group (63/86), while only three pulsotypes were found in all four food groups investigated. The highest occurrence in food was found in the meat category (7.5%) while seafood had the lowest rate of occurrence (1.8%). Seventeen of the pulsotypes detected in the study were persistent, where persistence was defined as repeated isolation from a single facility with a minimum time interval of 6months. Using PFGE, 11 of the pulsotypes identified in this study were indistinguishable from those of 11 clinical isolates obtained from patients in Ireland over the last 4years

Students’ Perceptions about Role of Faculty and Administrative Staff in Business Education Service Quality Assessment

Directory of Open Access Journals (Sweden)

Maja Arslanagić-Kalajdžić

2014-06-01

Full Text Available This paper focuses on dimensions of the perceived service quality measurement for business schools. We propose an adapted SERVQUAL measure of expected and perceived quality, where employees at business schools are split into two groups: faculty and administrative staff, and assessed separately. This measure represents a tool for comparable service quality assessment at business schools. Empirical data were collected among undergraduate students in a developing economy. A total of 282 respondents were used to assess the overall fit of the proposed model and to test the differences between the expectations and the perceptions of service quality in a business school. The results support usability of the proposed adapted SERVQUAL measure. Therefore, the study contributes to the existing literature reporting the findings on service quality in an educational context.

Deriving business processes with service level agreements from early requirements

NARCIS (Netherlands)

Frankova, Ganna; Seguran, Magali; Gilcher, Florian; Trabelsi, Slim; Doerflinger, Joerg; Aiello, Marco

When designing a service-based business process employing loosely coupled services, one is not only interested in guaranteeing a certain flow of work, but also in how the work will be performed. This involves the consideration of non-functional properties which go from execution time and costs, to

Making the organic food service chain work and survive

DEFF Research Database (Denmark)

Kristensen, Niels Heine; Netterstrøm, Sune; He, Chen

2009-01-01

and organic procurement schemes are developing as a strategic part of policymaker’s tools. However evidence has shown that the organic change agenda in public food service supply chains seems to be fragile. This is due to the fact that the organic agenda challenges the normal way that food service provision...... in the policy process that make the organic food service chain work and survive on a long-term scale.......Public food provision has received increased attention over the past decades from policymakers, consumers and citizens. As an example food at schools are increasingly coming into focus of change and innovation agendas. One of the most persistent agendas is the call for more organic foods...

47 CFR 76.1905 - Petitions to modify encoding rules for new services within defined business models.

Science.gov (United States)

2010-10-01

... services within defined business models. 76.1905 Section 76.1905 Telecommunication FEDERAL COMMUNICATIONS... Rules § 76.1905 Petitions to modify encoding rules for new services within defined business models. (a) The encoding rules for defined business models in § 76.1904 reflect the conventional methods for...

13 CFR 107.900 - Management fees for services provided to a Small Business by Licensee or its Associate.

Science.gov (United States)

2010-01-01

... 13 Business Credit and Assistance 1 2010-01-01 2010-01-01 false Management fees for services... Licensees Management Services and Fees § 107.900 Management fees for services provided to a Small Business... apply to management services that you or your Associate provide to a Small Business that you do not...

The value of business incubation services for early stage start-ups

DEFF Research Database (Denmark)

Jakobsen, Brian; Tanev, Stoyan; Jensen, Søren

2017-01-01

of the needs of early stage start-ups since they: i) do not have a well-articulated business model but work towards establishing one; ii) operate under conditions of significantly high risks and uncertainties; and iii) have not developed the minimum viable set of partners that would enable them to demonstrate...... in specific incubation programs. The findings should contribute to existing literature within the topic of business-incubation, as well as provide managers of both incubators and start-ups with actionable insights about the ways of maximizing the value of incubation services.......The paper focuses on conceptualizing the value of business incubation services for early stage start-ups that are typical of university-based entrepreneurial ecosystems. The challenge of such conceptualization consists in two main issues. The first issue is taking into account the specificity...

Synthesizing Service Composition Models on the Basis of Temporal Business Rules

Institute of Scientific and Technical Information of China (English)

Jian Yu; Yan-Bo Han; Jun Han; Yan Jin; Paolo Falcarin; Maurizio Morisio

2008-01-01

Transformational approaches to generating design and implementation models from requirements can bring effectiveness and quality to software development. In this paper we present a framework and associated techniques to generate the process model of a service composition from a set of temporal business rules. Dedicated techniques including pathfinding, branching structure identification and parallel structure identification are used for semi-automatically synthesizing the process model from the semantics-equivalent Finite State Automata of the rules. These process models naturally satisfy the prescribed behavioral constraints of the rules. With the domain knowledge encoded in the temporal business rules,an executable service composition program, e.g., a BPEL program, can be further generated from the process models. A running example in the e-business domain is used for illustrating our approach throughout this paper.

INTERACTION BEHAVIOUR LEADING TO COMFORTIN SERVICE ENCOUNTER OF NOTEBOOK PERIPHERAL SERVICE CENTER BUSINESS

OpenAIRE

Dr. Wachyudi.N.*

2018-01-01

This study aims to determine the effect of interaction behavior that elicits a sense of comfort for customers in the service encounter of notebook peripheral business, and investigating the mediating role of comfort on overall service quality, customer satisfaction, word of mouth and the repurchase intention. Based on 250 valid responses collected from a survey questionnaire used structural equation modeling (SEM) to examine the research model. The findings showed that all hypotheses on the r...

Developing a business-practice model for pharmacy services in ambulatory settings.

Science.gov (United States)

Harris, Ila M; Baker, Ed; Berry, Tricia M; Halloran, Mary Ann; Lindauer, Kathleen; Ragucci, Kelly R; McGivney, Melissa Somma; Taylor, A Thomas; Haines, Stuart T

2008-02-01

A business-practice model is a guide, or toolkit, to assist managers and clinical pharmacy practitioners in the exploration, proposal, development and implementation of new clinical pharmacy services and/or the enhancement of existing services. This document was developed by the American College of Clinical Pharmacy Task Force on Ambulatory Practice to assist clinical pharmacy practitioners and administrators in the development of business-practice models for new and existing clinical pharmacy services in ambulatory settings. This document provides detailed instructions, examples, and resources on conducting a market assessment and a needs assessment, types of clinical services, operations, legal and regulatory issues, marketing and promotion, service development and exit plan, evaluation of service outcomes, and financial considerations in the development of a clinical pharmacy service in the ambulatory environment. Available literature is summarized, and an appendix provides valuable citations and resources. As ambulatory care practices continue to evolve, there will be increased knowledge of how to initiate and expand the services. This document is intended to serve as an essential resource to assist in the growth and development of clinical pharmacy services in the ambulatory environment.

STANDAR OPERASIONAL PROSEDUR ROOM SERVICE AMAROOSSA HOTEL BANDUNG

OpenAIRE

Panji Septian Derianto; Yuliana Pinaringsih Kristiutami

2016-01-01

Abstract - Tourism is everything that is related to and associated with the business needs someone to travel. And each traveler typically require service facilities to rest and service for food and beverages. Every hotel both large and small certainly has a restaurant and bar on the ground guests can enjoy food and drinks, while for guests who wish to enjoy food and drink in your own room is also equipped with service facilities room service. Room service department operates for 24 hours to s...

Mergers & Acquisitions in the Food Business: How did the 2002 and 2008/2009 Economic Crises Impact Corporate Valuation?

Directory of Open Access Journals (Sweden)

Francis Declerck

2016-07-01

The EV/EBITDA provides results with smaller spread than EV/ Sales and EV/net profit. The present research shows that valuations of dairy companies are quite close to the average valuations in the food business. But valuations of wines and spirits companies are a lot higher than other food business companies. Transaction market multiples at food subsector level provide more accurate tools to the stakeholders of M&A in order to avoid over-payment and financial distress.

Boosting youth employment in agri-business | IDRC - International ...

International Development Research Centre (IDRC) Digital Library (Canada)

Boosting youth employment in agri-business ... economic importance and could provide jobs for women and youth while increasing food security. ... “The main challenge youth face is poor access to credit and extension services,” she says.

HEALTHY Study School Food Service Revenue and Expense Report

Science.gov (United States)

Trevino, Roberto P.; Pham, Trang; Mobley, Connie; Hartstein, Jill; El Ghormli, Laure; Songer, Thomas

2012-01-01

Background: Food service directors have a concern that federal reimbursement is not meeting the demands of increasing costs of healthier meals. The purpose of this article is to report the food option changes and the annual revenues and expenses of the school food service environment.

What is in a business case? Business cases as a tool-in-use for promoting water management practices in the food sector

DEFF Research Database (Denmark)

Pedersen, Esben Rahbek Gjerdrum; Rosati, Francesco; Lauesen, Linne Marie

2017-01-01

This paper explores the role of business cases as a tool for supporting decision-making processes regarding water management. Based on an analysis of survey and interview data from 300þ organisations within the European food sector, it is concluded that the relative emphasis on business cases...... literature by moving beyond generic discussions of the business case for corporate sustainability to exploring the concrete use of business cases as a decision-making tool for managers....... and payback times influences the average level of water management engagement. However, the findings from the analysis also indicate that use of business cases are not set in stone but can be adapted and changed through ongoing dialogue and negotiations. The paper contributes to the existing academic...

REALITIES AND PERSPECTIVES OF BUSINESS TOURISM ON A GLOBAL SCALE

Directory of Open Access Journals (Sweden)

COSMESCU IOAN

2012-07-01

Full Text Available At en extensive level, business tourism is often defined as being the action of travelling for business purposes, more precisely to solve commercial problems or to attend different conferences and meetings organized by economic institutions in order to diversify and improve the quality of the economic goods and services. Although, the vast majority of these actions may involve running a paid activity, they are part of tourism, the organization and their implementation requires the use of technical facilities for accommodation, food services, leisure and consumption of specific services supplied by the organizers. Until now and much more to come, business travel is and will be the privilege of developed countries with established and authentic market economies. However, business travel is the most important niche which can enable Romania’s access to the international touristic circuit.

High Technology Service Value Maximization through an MCDM-Based Innovative e-Business Model

Science.gov (United States)

Huang, Chi-Yo; Tzeng, Gwo-Hshiung; Ho, Wen-Rong; Chuang, Hsiu-Tyan; Lue, Yeou-Feng

The emergence of the Internet has changed the high technology marketing channels thoroughly in the past decade while E-commerce has already become one of the most efficient channels which high technology firms may skip the intermediaries and reach end customers directly. However, defining appropriate e-business models for commercializing new high technology products or services through Internet are not that easy. To overcome the above mentioned problems, a novel analytic framework based on the concept of high technology customers’ competence set expansion by leveraging high technology service firms’ capabilities and resources as well as novel multiple criteria decision making (MCDM) techniques, will be proposed in order to define an appropriate e-business model. An empirical example study of a silicon intellectual property (SIP) commercialization e-business model based on MCDM techniques will be provided for verifying the effectiveness of this novel analytic framework. The analysis successful assisted a Taiwanese IC design service firm to define an e-business model for maximizing its customer’s SIP transactions. In the future, the novel MCDM framework can be applied successful to novel business model definitions in the high technology industry.

Business opportunities for aquaculture in Kenya; With special reference to food security : Key findings & Recommendations

NARCIS (Netherlands)

Rothuis, A.J.; Duijn, van A.P.; Rijsingen, J.C.M.; Pijl, van der W.; Rurangwa, E.

2011-01-01

This study aims to assess the potential role of aquaculture in improving food security in Kenya. It addresses current bottlenecks that prevent aquaculture from achieving its food security objectives and identifies possible interventions. This study furthermore explores business opportunities for

Business opportunities and food safety of the Myanmar edible oil sector

NARCIS (Netherlands)

Wijnands, J.H.M.; Biersteker, J.; Hagedoorn, L.F.; Louisse, J.

2014-01-01

This report analyses the business opportunities of the oilseed and edible oil sector in Myanmar as well as the food safety control system. Myanmar is a significant producer of oilseed specialities. It is world’s largest producer of sesame seeds, ranks on the sixth position for groundnut production

Measuring the food service environment: development and implementation of assessment tools.

Science.gov (United States)

Minaker, Leia M; Raine, Kim D; Cash, Sean B

2009-01-01

The food environment is increasingly being implicated in the obesity epidemic, though few reported measures of it exist. In order to assess the impact of the food environment on food intake, valid measures must be developed and tested. The current study describes the development of a food service environment assessment tool and its implementation in a community setting. A descriptive study with mixed qualitative and quantitative methods at a large, North American university campus was undertaken. Measures were developed on the basis of a conceptual model of nutrition environments. Measures of community nutrition environment were the number, type and hours of operation of each food service outlet on campus. Measures of consumer nutrition environment were food availability, food affordability, food promotion and nutrition information availability. Seventy-five food service outlets within the geographic boundaries were assessed. Assessment tools could be implemented in a reasonable amount of time and showed good face and content validity. The food environments were described and measures were grouped so that food service outlet types could be compared in terms of purchasing convenience, cost/value, healthy food promotion and health. Food service outlet types that scored higher in purchasing convenience and cost/value tended to score lower in healthy food promotion and health. This study adds evidence that food service outlet types that are convenient to consumers and supply high value (in terms of calories per dollar) tend to be less health-promoting. Results from this study also suggest the possibility of characterizing the food environment according to the type of food service outlet observed.

77 FR 72691 - Small Business Size Standards: Administrative and Support, Waste Management and Remediation Services

Science.gov (United States)

2012-12-06

... importantly, the Small Business Act requires SBA to establish one definition of what is a small business... SMALL BUSINESS ADMINISTRATION 13 CFR Part 121 RIN 3245-AG27 Small Business Size Standards: Administrative and Support, Waste Management and Remediation Services AGENCY: U.S. Small Business Administration...

Business models for full service energy renovation of single-family houses in Nordic countries

DEFF Research Database (Denmark)

Mahapatra, Krushna; Gustavsson, Leif; Haavik, Trond

2013-01-01

the similarities are on how the service is provided. Even though there is strong business potential for one-stop-shop energy renovation concept, still it has been somewhat difficult to start or run such a business. Various options to overcome the hindrances to promote energy efficient renovation of detached houses...... markets are dominated by handicraft-based individual solutions. In this paper we have analyzed the opportunities for implementation of one-stop-shop business models where an overall contractor offers full-service renovation packages including consulting, independent energy audit, renovation work, follow......-up (independent quality control and commissioning) and financing. A comparative assessment of emerging business models in the Nordic countries shows that different types of actors can provide such a service. Financing is included in some models. There are differences in how customers are contacted, while...

CALIDAD DEL SERVICIO DE COMIDA RÁPIDA A PARTIR DE LA PARTICIPACIÓN DEL EMPLEADO DE VANGUARDIA, MUNICIPIO LIBERTADOR, ESTADO MÉRIDA, VENEZUELA | QUALITY OF FAST FOOD SERVICE FROM VANGUARD EMPLOYEE PARTICIPATION, LIBERTADOR MUNICIPALITY, MERIDA STATE, VENEZUELA

Directory of Open Access Journals (Sweden)

Marysela Coromoto Morillo Moreno

2015-11-01

Full Text Available Currently, the service quality is the biggest distinguishing factor and the most powerful competitive advantage of service companies, where the performance of the human factor is fundamental. For the study of service quality two fundamental props exist: the internal and the external clients. The present investigation analyzes the service quality of fast food businesses from the participation of the avant-garde employee, in the specific case of businesses located in Libertador Municipality of Merida State, Venezuela. For this purpose, the integral model of quality breaches of the service and the scale of Dineserv were applied during the second semester of 2014. In this regards, a representative sample of the population of managers, employees and external customers of fast food businesses was selected, and a survey was applied to each of them. Compliance with the standards of the service employees was verified, as well as the positive correspondence between this performance and the levels of quality of service perceived by the user. To confront the low perception of the performance of the employee, rewards, recognition and multiple and varied stimulus should be implemented in order to motivate for a continuous improvement of the quality of service.

The state of the art of innovation-driven business models in the financial services industry

NARCIS (Netherlands)

Lüftenegger, E.R.; Angelov, S.A.; Linden, van der E.; Grefen, P.W.P.J.

2010-01-01

Emerging innovation-driven business models are changing the financial services landscape. Most companies are using innovation to sustain their business models. However, new entrants into the financial services market innovate in a way that disrupts the industry. Typically, directions for innovation

Modeling Business Development Services (BDS) in the Tanzania ...

African Journals Online (AJOL)

These include services that will guide them to innovations, customer satisfaction, business strategies and awareness. The second objective is to examine the extent to which BDS supply-side factors influence the successful provision of BDS. Here, the study hypothesized that factors on the supply-side (i.e., creativity and ...

Risk hedging against the fuel price fluctuation in energy service business

International Nuclear Information System (INIS)

Bannai, Masaaki; Tomita, Yasushi; Ishida, Yasushi; Miyazaki, Takahiko; Akisawa, Atsushi; Kashiwagi, Takao

2007-01-01

Energy service business, or energy service company (ESCO), is expanding among industrial users as a means of energy saving. The ESCO business normally tends to become a long-term operation. During the operation, fluctuations of fuel and electricity costs significantly impact on the stability of the profit from ESCO business. Therefore, it is essential to reduce the risk of fuel and electricity cost fluctuations. Generally, a transaction called ''financial derivative'' is used as a measure of hedging against the fuel price fluctuation. In the case of ESCO business, it is necessary to manage the risk of both electricity and fuel price fluctuations because the variation in electricity price strongly affects the profit from ESCO as that in fuel price does. In this paper, the stabilization of the ESCO profit using financial derivatives was discussed by quantitative analyses of the actual data from existing plants. Case studies revealed that the appropriate volume of the fuel derivative implementation was less than a half of the fuel consumption at the ESCO facilities, and it ranged from 5% to 50%. (author)

Managing Service Development (SaaS) as a project: business process modeling

OpenAIRE

Iliadi, Vasiliki; Ηλιάδη, Βασιλική

2017-01-01

In the context of the present thesis, we will be studying core principles of Business Process Management, and how we can take advantage of them in combination with Project Management Methodologies and modeling tools in the context of Software as a Service businesses and their development. Initially we provide the reader with an introduction to Business Process Management, how it can be used, and how the life cycle is structured. We further define the first three phases of the life cycle to...

75 FR 60141 - International Business Machines (IBM), Global Technology Services Delivery Division, Including On...

Science.gov (United States)

2010-09-29

... 25, 2010, applicable to workers of International Business Machines (IBM), Global Technology Services... hereby issued as follows: All workers of International Business Machines (IBM), Global Technology... DEPARTMENT OF LABOR Employment and Training Administration [TA-W-74,164] International Business...

A methodology to promote business development from research outcomes in food science and technology

Directory of Open Access Journals (Sweden)

Eduardo L. Cardoso

2015-04-01

Full Text Available Valorization of knowledge produced in research units has been a major challenge for research universities in contemporary societies. The prevailing forces have led these institutions to develop a “third mission”, the facilitation of technology transfer and activity in an entrepreneurial paradigm. Effective management of challenges encountered in the development of academic entrepreneurship and the associated valorization of knowledge produced by universities are major factors to bridge the gap between research and innovation in Europe.The need to improve the existing institutional knowledge valorization processes, concerning entrepreneurship and business development and the processes required were discussed.A case study was designed to describe the institutional knowledge valorization process in a food science and technology research unit and a related incubator, during a five year evaluation period that ended in 2012.The knowledge valorization processes benefited from the adoption of a structured framework methodology that led to ideas and teams from a business model generation to client development, in parallel, when possible, with an agile product/service development.Although academic entrepreneurship engagement could be improved, this case study demonstrated that stronger skills development was needed to enable the researcher to be more aware of business development fundamentals and therefore contribute to research decisions and the valorisation of individual and institutional knowledge assets. It was noted that the timing for involvement of companies in the research projects or programs varied with the nature of the research.

Food Service Perspectives on National School Lunch Program Implementation.

Science.gov (United States)

Tabak, Rachel G; Moreland-Russell, Sarah

2015-09-01

Explore barriers and facilitators to implementation of the new National School Lunch Program (NSLP) policy guidelines. Interviews with eight food service directors using an interview guide informed by the Consolidated Framework for Implementation Research. Food service personnel; parents, teachers, school staff; and students were important stakeholders. Characteristics of the new NSLP policy guidelines were reported to create increased demands; resources alleviated some barriers. Directors reported increased food and labor costs, food sourcing challenges, decreased student participation, and organizational constraints as barriers to implementation. Creativity in menu planning facilitated success. Factors within the food service department, characteristics of implementing individuals and the new NSLP policy guidelines, and stakeholder involvement in the implementation process relate to successful implementation.

ORIENTATION TOWARD CUSTOMER FOR PUBLIC FOOD SERVICE

Directory of Open Access Journals (Sweden)

LIVIU ILIE FACALEATA

2015-10-01

Full Text Available In the context of accelerated economic globalization and hyper global competition, companies must have a high degree of orientation in the market, to know and respond quickly to volatile markets. In this context, the public food field is one marked by significant changes having regard to needs and consumer behavior. Public food services are designed to meet first the basic needs which causes certain private actions and a particular mechanism for the training of behavior with significant impact on the way in which the companies of public food should develop services and certain ambient which to contribute to the proper customer service. Moreover, these companies have aspecial relationship with customers, having regard to the direct interaction between supplier and customer. This present project aimsto identify good practice in the field of public food service regarding the implementation of the philosophy orientation on the marketplace. To achieve this goal has been used as methodology the analysis of the primary results from previous research in the fields of both market direction, as well as in the hospitality areas, analysis which has had as main objective a stock-taking of the models developed for the hospitality industry and compiling influence factors with impact on the "good service" of the client, but also integration of orientation principles toward market within the framework of these models.

Hotel & Food Service Industries. Workforce & Workplace Literacy Series.

Science.gov (United States)

BCL Brief, 1992

1992-01-01

This brief gives an overview of the topic of workplace literacy for the hotel and food service industries and lists program contacts. The following organizations operate employee basic skills programs for hotel and food service employees, provide technical assistance, or operate grant programs: Essential Skills Resource Center; Language Training…

Business intelligence and service-oriented architecture: a Delphi study

NARCIS (Netherlands)

Mueller, Roland; Linders, Stefan; Ferreira Pires, Luis

Although service-oriented architecture (SOA) is becoming increasingly popular in enterprise application rchitectures, little is known about how SOA could support and influence the use and implementation of business intelligence (BI). We applied the Delphi method in order to identify opportunities

Third Party Services for Enabling Business-to-Business Interactions

Science.gov (United States)

Shrivastava, Santosh

Business-to-business (B2B) interactions concerned with the fulfilment of a given business function (e.g., order processing) requires business partners to exchange electronic business documents and to act on them. This activity can be viewed as the business partners taking part in the execution of a shared business process, where each partner is responsible for performing their part in the process. Naturally, business process executions at each partner must be coordinated at run-time to ensure that the partners are performing mutually consistent actions (e.g., the seller is not hipping a product when the corresponding order has been cancelled by the buyer). A number of factors combine to make the task of business process coordination surprisingly hard:

Food Service Technical Terms. English-Spanish Lexicon.

Science.gov (United States)

Shin, Masako T.

This English-Spanish lexicon presents food service technical terms. The terms are divided into seven categories: basic food items, common baking terms, food cutting terms, general cooking terms, non-English culinary terms, and tools and equipment. Each English word or term is followed by its Spanish equivalent(s). (YLB)

77 FR 7489 - Small Business Size Standards: Professional, Technical, and Scientific Services

Science.gov (United States)

2012-02-10

... would (1) provide a competitive advantage to larger firms over their truly small counterparts; (2) allow... Vol. 77 Friday, No. 28 February 10, 2012 Part V Small Business Administration 13 CFR Part 121 Small Business Size Standards: Professional, Technical, and Scientific Services; Final Rule #0;#0...

Planning the School Food Service Facilities. Revised 1967.

Science.gov (United States)

Utah State Board of Education, Salt Lake City.

Evaluations of food service equipment, kitchen design and food service facilities are comprehensively reviewed for those concerned with the planning and equipping of new school lunchrooms or the remodeling of existing facilities. Information is presented in the form of general guides adaptable to specific local situations and needs, and is…

The Daniel Boone Success Story: A Food Service Turnaround.

Science.gov (United States)

Miller, Toula

1991-01-01

Changes in the marketing and management of a Pennsylvania food service program made it more attractive to students. An increase in student participation and operational efficiency yielded profitability in food service operations. (MLF)

Feasibility of Cloud Services for Customer Relationship Management in Small Business : A Drupal Approach towards Software as a Service

OpenAIRE

Sun, Liang

2012-01-01

Information has value. All kinds of business should have information systems for business growth. Software is used for business management and entrepreneurship resource planning worldwide. However, its shortages turn out to be more and more obvious in recent years. Software as a Service (SaaS) is thus regarded as one serious alternative of software. Customer Relationship Management (CRM) is of vital importance in today’s business. SaaS adoption for CRM then becomes a trend in Small and Medium...

[Comprehensive study on the prevention of food poisoning through the investigation of an affected hospital food service facility].

Science.gov (United States)

Kubota, Satoshi; Kawai, Hiromi

2015-01-01

In Japan, more than 20,000 people suffer from various types of food poisoning annually. In this paper, we discuss the prevention of food poisoning in hospital food service facilities from the perspective of hygiene management and organizational behavior. We inspected the kitchen environment and the meal preparation process in a hospital food service facility in Japan that had been the site of a food poisoning incident. To clarify the present state of hygiene management, interviews were conducted with both the head of the nutrition and food service section and the administrative manager. In addition, questionnaires were distributed to the food service staff to assess their level of satisfaction with the working environment. The facility had been built about 10 years previously and was well maintained. Meal preparations were performed according to the operation manual, and education and training for the food service staff were carried out daily. No problems were evident regarding hygiene management. However, concerning organizational behavior, the satisfaction level of the staff was found to be relatively low, which may have led to a reduction in their organizational commitment and a decrease in their performance. To aid in the prevention of food poisoning incidents in hospital food service facilities, it is essential not only to conduct standard hygiene management and training, but also to consider the organizational behavior of the food service staff.

Reinforcement Learning Based Web Service Compositions for Mobile Business

Science.gov (United States)

Zhou, Juan; Chen, Shouming

In this paper, we propose a new solution to Reactive Web Service Composition, via molding with Reinforcement Learning, and introducing modified (alterable) QoS variables into the model as elements in the Markov Decision Process tuple. Moreover, we give an example of Reactive-WSC-based mobile banking, to demonstrate the intrinsic capability of the solution in question of obtaining the optimized service composition, characterized by (alterable) target QoS variable sets with optimized values. Consequently, we come to the conclusion that the solution has decent potentials in boosting customer experiences and qualities of services in Web Services, and those in applications in the whole electronic commerce and business sector.

BUSINESS ECOSYSTEMS VS BUSINESS DIGITAL ECOSYSTEMS

Directory of Open Access Journals (Sweden)

Marinela Lazarica

2006-05-01

Full Text Available E-business is often described as the small organisations’ gateway to global business and markets. The adoption of Internet-based technologies for e-business is a continuous process, with sequential steps of evolution. The latter step in the adoption of Internet-based technologies for business, where the business services and the software components are supported by a pervasive software environment, which shows an evolutionary and self-organising behaviour are named digital business ecosystems. The digital business ecosystems are characterized by intelligent software components and services, knowledge transfer, interactive training frameworks and integration of business processes and e-government models.

The Impact of Business Development Services on Entrepreneurial Orientation and Performance of Small and Medium Enterprises in Kenya

Directory of Open Access Journals (Sweden)

Washington Oduor Okeyo

2014-07-01

Full Text Available This study examined the influence of business development services on entrepreneurial orientation and performance. The study analyzed a total of 97 small and medium enterprises in Kenya out of a sample of 150 organizations. Data was collected in Nairobi county through a combination of drop and pick methods. Cronbach’s alpha was used to measure reliability of the instrument during a pilot phase of the study. The collected data was analyzed in Statistical Package for Social Sciences using descriptive, correlation and multiple linear regressions techniques. The results show that there is a positive relationship between business development services and performance. They also demonstrate that business development services affect entrepreneurial orientation of the studied firms. However, the results indicate that entrepreneurial orientation does not mediate the relationship between business development services and performance. In conclusion, the firms studied and their similar counterparts should strive to access and use business development services. They should also adopt entrepreneurial inclination to improve how business development services may assist them achieve better performance. Recommendations and areas for further studies are also suggested.

77 FR 58739 - Small Business Size Standards: Educational Services

Science.gov (United States)

2012-09-24

... Business Investment Company (SBIC), 7(a), and Certified Development Company (CDC or 504) Loan Programs... examines its characteristics (such as average firm size, startup costs, industry competition, and... logistic and support services. Second, the commenter maintained that the value of Federal contracts has...

Consumer Information in the food service industry vs. food retailing

OpenAIRE

Rogge, C.B.E.; Becker, Tilman C.

2008-01-01

In order to define consumer expectations over a traceability and information system for the entire food supply chain, the information behaviour of consumers in the food service industry has been subject to an analysis for the first time. In comparison to consumers in retailing, significant differences appear in information seeking behaviour as well as in the information desired.

Developing and Implementing Health and Sustainability Guidelines for Institutional Food Service123

Science.gov (United States)

Kimmons, Joel; Jones, Sonya; McPeak, Holly H.; Bowden, Brian

2012-01-01

Health and sustainability guidelines for institutional food service are directed at improving dietary intake and increasing the ecological benefits of the food system. The development and implementation of institutional food service guidelines, such as the Health and Human Services (HHS) and General Services Administration (GSA) Health and Sustainability Guidelines for Federal Concessions and Vending Operations (HHS/GSA Guidelines), have the potential to improve the health and sustainability of the food system. Institutional guidelines assist staff, managers, and vendors in aligning the food environment at food service venues with healthier and more sustainable choices and practices. Guideline specifics and their effective implementation depend on the size, culture, nature, and management structure of an institution and the individuals affected. They may be applied anywhere food is sold, served, or consumed. Changing institutional food service practice requires comprehensive analysis, engagement, and education of all relevant stakeholders including institutional management, members of the food supply chain, and customers. Current examples of food service guidelines presented here are the HHS and GSA Health and Sustainability Guidelines for Federal Concessions and Vending Operations, which translate evidence-based recommendations on health and sustainability into institutional food service practices and are currently being implemented at the federal level. Developing and implementing guidelines has the potential to improve long-term population health outcomes while simultaneously benefitting the food system. Nutritionists, public health practitioners, and researchers should consider working with institutions to develop, implement, and evaluate food service guidelines for health and sustainability. PMID:22585909

77 FR 68132 - Compliance Guidance for Small Business Entities on Labeling for Bronchodilators: Cold, Cough...

Science.gov (United States)

2012-11-15

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-1995-N-0031; (formerly Docket No. 1995N-0205) ] Compliance Guidance for Small Business Entities on Labeling for... Use; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and...

Charity Starts … at Work? Conceptual Foundations for Research with Businesses that Donate to Food Redistribution Organisations

Directory of Open Access Journals (Sweden)

Elisha Vlaholias

2015-06-01

Full Text Available As global concern about sustainability, food waste, and poverty increases, there is an urgent need to understand what motivates businesses to adopt pro-social and pro-environmental behaviours. This paper suggests that food redistribution organisations hold both pro-social and pro-environmental aims, due to their concern with reducing food surplus and food insecurity. To achieve this, they must motivate food businesses to donate their surplus food. However, little is known about the values, attitudes, and motives of food industry donors. The purpose of this paper is to provide a theoretical and conceptual overview to set out principles from which empirical data on food redistribution will be analysed or critiqued. Specifically, it explores pro-social and pro-environmental literature, as these fields have examined the motivations behind donations and reducing environmental impact. This review highlights that charitable giving of food is different to other inorganic material, such as money. Thus, future research is needed to capture the unique temporal, emotional, social, and environmental factors that motivate food donations. This information may contribute to the development of strategies that target and motivate people from the food industry to become food donors. Alternatively, it may reveal concerns about food donations, and highlight the need for other approaches to food waste and food insecurity.

Hygienic, sanitary, physical, and functional conditions of Brazilian public school food services

Directory of Open Access Journals (Sweden)

Kênia Machado de Almeida

2014-06-01

Full Text Available OBJECTIVE: To verify the physical, functional, hygienic, and sanitary conditions of the food services of municipal schools located in the Brazilian Midwest region. METHODS: This is a cross-sectional study of 296 school food services conducted from February to June 2012. The food services were assessed by a semi-structured check list divided into the following sections: physical conditions, available equipment, food handlers' conduct, and food service cleaning processes and procedures. The study variables were classified as compliant or noncompliant with the regulations passed by the National Sanitary Surveillance Agency. RESULTS: Noncompliances were found in all study food services, especially with respect to food service conditions, and the wiring and plumbing in the food preparation area. In this section, 62.7 to 95.9% of the food services did not comply with nine out of the thirteen study items. The main problems were: poorly cleaned external areas, deteriorated walls, floors, ceilings, roofs, drains, and roof gutters; and unscreened doors and windows, allowing the entrance of insects; among others. The main noncompliance regarding processes and procedures was the uncontrolled temperature of the ready-to-eat foods. CONCLUSION: The conditions of the study food services are unsatisfactory for the production of safe meals, possibly compromising meal quality, food safety, and the effectiveness of the School Food Program.

78 FR 66276 - Determination of Rates and Terms for Business Establishment Services

Science.gov (United States)

2013-11-05

...). The revisions read as follows: Sec. 384.4 Terms for making payment of royalty fees and statements of... LIBRARY OF CONGRESS Copyright Royalty Board 37 CFR Part 384 [Docket No. 2012-1 CRB Business Establishments II] Determination of Rates and Terms for Business Establishment Services AGENCY: Copyright Royalty...

National Report on the Energy Efficiency Service Business in Sweden

OpenAIRE

Stenqvist, Christian; Nilsson, Lars J

2009-01-01

The ChangeBest project is supported by the Intelligent Energy Europe Programme of the European Commission. The purpose of the project is to promote the development of an energy efficiency service (EES) market. The project provides good practice examples of changes in energy service business, strategies, and supportive policies and measures in the course of the implementation of Directive 2006/32/EC on Energy End-Use Efficiency and Energy Services. This report presents the sitauation o...

Best Practice No 177: Best practice guideline: writing a business case for service development in pathology.

Science.gov (United States)

Galloway, M J

2004-04-01

This guideline reviews the introduction and development of business planning in the National Health Service. A guideline for writing a business case for service development that would form part of a pathology business plan has been developed. This guideline outlines six steps that are required in the preparation of a business case. The format of the guideline has been developed largely from other national guidelines that have been published for the development of capital projects. In view of the publication of these guidelines, the scope of this guideline excludes business cases for information, management, and technology projects and large capital projects.

The impact of minimum pay implementation on small businesses operating cost and sustainability: A case of service business

Directory of Open Access Journals (Sweden)

Hanim Rusly Fariza

2017-01-01

Full Text Available The implementation of minimum wage requirement in Malaysia beginning mid 2016 seems to impact both employees and employers in different ways. While this implementation could increase household income and claimed to boost employees’ productivity, employers or business operators, on the other hand are experiencing stringent effect on their business operating cost. The effect is more significant for small business operators, including the childcare centers. Childcare industry operates in the service sector, which represents the main contributor of Malaysian SMEs. Unfortunately for the industry, there is an increasing numbers of childcare centers have to cease their operation due to inability to comply with the minimum pay requirement. In the absence of thorough understanding of the phenomena, the small businesses, particularly among institution-based childcare, is at the risk of losing their businesses. This exploratory study intends to assess how the implementation of minimum pay requirement affects the existing operating cost structure, and consequently business sustainability of Malaysian childcare industry.

Assessment of food safety practices of food service food handlers (risk assessment data): testing a communication intervention (evaluation of tools).

Science.gov (United States)

Chapman, Benjamin; Eversley, Tiffany; Fillion, Katie; Maclaurin, Tanya; Powell, Douglas

2010-06-01

Globally, foodborne illness affects an estimated 30% of individuals annually. Meals prepared outside of the home are a risk factor for acquiring foodborne illness and have been implicated in up to 70% of traced outbreaks. The Centers for Disease Control and Prevention has called on food safety communicators to design new methods and messages aimed at increasing food safety risk-reduction practices from farm to fork. Food safety infosheets, a novel communication tool designed to appeal to food handlers and compel behavior change, were evaluated. Food safety infosheets were provided weekly to food handlers in working food service operations for 7 weeks. It was hypothesized that through the posting of food safety infosheets in highly visible locations, such as kitchen work areas and hand washing stations, that safe food handling behaviors of food service staff could be positively influenced. Using video observation, food handlers (n = 47) in eight food service operations were observed for a total of 348 h (pre- and postintervention combined). After the food safety infosheets were introduced, food handlers demonstrated a significant increase (6.7%, P < 0.05, 95% confidence interval) in mean hand washing attempts, and a significant reduction in indirect cross-contamination events (19.6%, P < 0.05, 95% confidence interval). Results of the research demonstrate that posting food safety infosheets is an effective intervention tool that positively influences the food safety behaviors of food handlers.

Development of a method of continuous improvement of services using the Business Intelligence tools

Directory of Open Access Journals (Sweden)

Svetlana V. Kulikova

2018-01-01

Full Text Available The purpose of the study was to develop a method of continuous improvement of services using the Business Intelligence tools.Materials and methods: the materials are used on the concept of the Deming Cycle, methods and Business Intelligence technologies, Agile methodology and SCRUM.Results: the article considers the problem of continuous improvement of services and offers solutions using methods and technologies of Business Intelligence. In this case, the purpose of this technology is to solve and make the final decision regarding what needs to be improved in the current organization of services. In other words, Business Intelligence helps the product manager to see what is hidden from the “human eye” on the basis of received and processed data. Development of a method based on the concept of the Deming Cycle and Agile methodologies, and SCRUM.The article describes the main stages of development of method based on activity of the enterprise. It is necessary to fully build the Business Intelligence system in the enterprise to identify bottlenecks and justify the need for their elimination and, in general, for continuous improvement of the services. This process is represented in the notation of DFD. The article presents a scheme for the selection of suitable agile methodologies.The proposed concept of the solution of the stated objectives, including methods of identification of problems through Business Intelligence technology, development of the system for troubleshooting and analysis of results of the introduced changes. The technical description of the project is given.Conclusion: following the work of the authors there was formed the concept of the method for the continuous improvement of the services, using the Business Intelligence technology with the specifics of the enterprises, offering SaaS solutions. It was also found that when using this method, the recommended development methodology is SCRUM. The result of this scientific

Effect of a manager training and certification program on food safety and hygiene in food service operations.

Science.gov (United States)

Kassa, Hailu; Silverman, Gary S; Baroudi, Karim

2010-05-06

Food safety is an important public health issue in the U.S. Eating at restaurants and other food service facilities increasingly has been associated with food borne disease outbreaks. Food safety training and certification of food mangers has been used as a method for reducing food safety violations at food service facilities. However, the literature is inconclusive about the effectiveness of such training programs for improving food safety and protecting consumer health. The purpose of this study was to examine the effect of food manger training on reducing food safety violations. We examined food inspection reports from the Toledo/Lucas County Health Department (Ohio) from March 2005 through February 2006 and compared food hygiene violations between food service facilities with certified and without certified food managers. We also examined the impact on food safety of a food service facility being part of a larger group of facilities.Restaurants with trained and certified food managers had significantly fewer critical food safety violations but more non-critical violations than restaurants without certified personnel. Institutional food service facilities had significantly fewer violations than restaurants, and the number of violations did not differ as a function of certification. Similarly, restaurants with many outlets had significantly fewer violations than restaurants with fewer outlets, and training was not associated with lower numbers of violations from restaurants with many outlets. The value of having certified personnel was only observed in independent restaurants and those with few branches. This information may be useful in indicating where food safety problems are most likely to occur. Furthermore, we recommend that those characteristics of institutional and chain restaurants that result in fewer violations should be identified in future research, and efforts made to apply this knowledge at the level of individual restaurants.

42 CFR 482.28 - Condition of participation: Food and dietetic services.

Science.gov (United States)

2010-10-01

... HOSPITALS Basic Hospital Functions § 482.28 Condition of participation: Food and dietetic services. The... employee who— (i) Serves as director of the food and dietetic service; (ii) Is responsible for the daily... must be readily available to all medical, nursing, and food service personnel. ...

Food Production, Management and Services: Service. Teacher Edition. Second Edition.

Science.gov (United States)

Palan, Earl

This food production, management, and services teacher guide contains nine units: (1) orientation; (2) types of service; (3) table settings; (4) dining room personnel; (5) dining room procedures; (6) side work; (7) guest/employee relationships; (8) sales techniques; and (9) safety and sanitation. Suggestions are included to increase reinforcement…

Mensuração da qualidade de serviço em empresas de fast food Measuring service quality in fast food companies

Directory of Open Access Journals (Sweden)

Melise Dantas Machado

2006-05-01

Full Text Available As mais importantes teorias sobre serviço afirmam que o consumidor estará satisfeito se perceber no serviço prestado um desempenho melhor ou igual às suas expectativas. A comparação entre a percepção de desempenho e a expectativa do consumidor em relação a cada item de serviço fornecerá o Gap (lacuna de satisfação. Quanto maior esse Gap, mais insatisfeito estará o consumidor com relação ao serviço prestado. Considerando este constructo, o objetivo deste artigo é verificar as determinantes da qualidade de serviço em empresas fast food. Para tanto, um instrumento de mensuração da qualidade em serviço - SERVQUAL - foi adaptado ao setor em questão e um survey foi realizado com 120 consumidores. Pelos resultados obtidos, pode-se verificar que a empresa pesquisada satisfaz os consumidores no que diz respeito a duas dimensões da qualidade e tem uma avaliação negativa para outras quatro, o que indica que ações de melhoria devem ser tomadas para satisfazer efetivamente os consumidores.The most important theories about service state that the consumer is satisfied if he considers the service meets or exceeds his expectations. A comparison of the consumer's perception of the performance and his expectations regarding each aspect of the service indicates the satisfaction gap. The greater the gap the higher the consumer's dissatisfaction with the service. Based on this assumption, this paper aims to identify the factors that determine the quality of services rendered by fast food companies. To this end, a quality-measuring instrument - SERVQUAL - was adapted to this business sector and a survey was carried out involving 120 customers of a specific fast food company. The results indicated that the company satisfied its customers in two quality dimensions but was negatively evaluated in four others, indicating the need for actions aimed at improving its service in order to effectively satisfy its customers.

Decision support system in an international-voice-services business company

Science.gov (United States)

Hadianti, R.; Uttunggadewa, S.; Syamsuddin, M.; Soewono, E.

2017-01-01

We consider a problem facing by an international telecommunication services company in maximizing its profit. From voice services by controlling cost and business partnership. The competitiveness in this industry is very high, so that any efficiency from controlling cost and business partnership can help the company to survive in the very high competitiveness situation. The company trades voice traffic with a large number of business partners. There are four trading schemes that can be chosen by this company, namely, flat rate, class tiering, volume commitment, and revenue capped. Each scheme has a specific characteristic on the rate and volume deal, where the last three schemes are regarded as strategic schemes to be offered to business partner to ensure incoming traffic volume for both parties. This company and each business partner need to choose an optimal agreement in a certain period of time that can maximize the company’s profit. In this agreement, both parties agree to use a certain trading scheme, rate and rate/volume/revenue deal. A decision support system is then needed in order to give a comprehensive information to the sales officers to deal with the business partners. This paper discusses the mathematical model of the optimal decision for incoming traffic volume control, which is a part of the analysis needed to build the decision support system. The mathematical model is built by first performing data analysis to see how elastic the incoming traffic volume is. As the level of elasticity is obtained, we then derive a mathematical modelling that can simulate the impact of any decision on trading to the revenue of the company. The optimal decision can be obtained from these simulations results. To evaluate the performance of the proposed method we implement our decision model to the historical data. A software tool incorporating our methodology is currently in construction.

Business Models for Mobile Media Services : A case study in China mainland market

OpenAIRE

Huang, Jin

2012-01-01

Mobile media OTT service such as mobile music and mobile video is believed to be the next big revenue driver for mobile operator’s mobile broadband business. The media industry is willing to take mobile distribution channel to increase the content value. In Europe, there are already several successful cooperation cases between online media service provider and mobile operator, such as Spotify and Telia. However, with more complicated market and business environment in China, the mobile media ...

Food Service Training Surveyed by Henning

Science.gov (United States)

Journal of Environmental Health, 1972

1972-01-01

A 1971 study in which health departments in 148 cities of over 100,000 population were queried to determine the existence and extent of food service worker training courses. Undertaken by Maricopa County (Phoenix, Arizona) Health Department, Division of Environmental Services. Copies of the complete study are available. (LK)

Social Responsibility, Business Strategy and Development: The Case of Grameen-Danone Foods Limited

Directory of Open Access Journals (Sweden)

Asad Ghalib

2009-12-01

Full Text Available The aim of this paper is to study the phenomenon of Social Business Enterprises (SBEs and gain anunderstanding of their nature, operations, objectives and implications by using Grameen Danone FoodsLimited (GDFL as an illustration. Within this context, some questions that this paper seeks to explore are: isthe concept of Social Businesses just another ‘fashionable business marketing fad’ that will fade and witherwith time, or does it offer a real workable solution to cure the ills of global poverty? The paper seeks toinvestigate, with Grameen Danone’s case, if, how and to what extent such social businesses help towardssocial and economic uplift of the poor by simultaneously being both suppliers and consumers of theirservices. The case of GDFL is evaluated critically and compared analytically with similar social businesses inthe dairy business sector, in order to gauge its impact on local communities, especially on the target market –malnourished children. Finally, project sustainability is discussed along with consequences of a possiblecommercial scale-up in operations.

Business models for full service energy renovation of single-family houses in Nordic countries

International Nuclear Information System (INIS)

Mahapatra, Krushna; Gustavsson, Leif; Haavik, Trond; Aabrekk, Synnøve; Svendsen, Svend; Vanhoutteghem, Lies; Paiho, Satu; Ala-Juusela, Mia

2013-01-01

Highlights: ► In the Nordic countries there is significant primary energy saving potential in single-family houses from 1970s. ► There are several behavioral, economical and market related hindrances to adoption of energy efficiency measures. ► One-stop-shop business models to offer full service energy renovation packages are slowly emerging. ► Marketing strategies and policy measures are required to promote full service energy renovation of single-family house. - Abstract: In Nordic countries significant primary energy saving potential exists in houses built before 1980. These old houses need to be renovated, which provides an opportunity for implementation of energy efficiency measures. However, there are several economic and market hindrances and the renovation markets are dominated by handicraft-based individual solutions. In this paper we have analyzed the opportunities for implementation of one-stop-shop business models where an overall contractor offers full-service renovation packages including consulting, independent energy audit, renovation work, follow-up (independent quality control and commissioning) and financing. A comparative assessment of emerging business models in the Nordic countries shows that different types of actors can provide such a service. Financing is included in some models. There are differences in how customers are contacted, while the similarities are on how the service is provided. Even though there is strong business potential for one-stop-shop energy renovation concept, still it has been somewhat difficult to start or run such a business. Various options to overcome the hindrances to promote energy efficient renovation of detached houses are discussed

Hygienic, sanitary, physical, and functional conditions of Brazilian public school food services

OpenAIRE

Almeida,Kênia Machado de; André,Maria Cláudia Porfirio; Campos,Maria Raquel Hidalgo; Díaz,Mário Ernesto Piscoya

2014-01-01

OBJECTIVE: To verify the physical, functional, hygienic, and sanitary conditions of the food services of municipal schools located in the Brazilian Midwest region. METHODS: This is a cross-sectional study of 296 school food services conducted from February to June 2012. The food services were assessed by a semi-structured check list divided into the following sections: physical conditions, available equipment, food handlers' conduct, and food service cleaning processes and procedures. Th...

7 CFR 2.48 - Administrator, Rural Business-Cooperative Service.

Science.gov (United States)

2010-01-01

... organizations throughout the world on subjects related to the development and operation of agricultural... Product Market Development Grant program (note to 7 U.S.C. 1621). (29) Administer the Agriculture... 7 Agriculture 1 2010-01-01 2010-01-01 false Administrator, Rural Business-Cooperative Service. 2...

Change Best.Task 2.1. National Report on the Energy Efficiency Service Business in Italy

International Nuclear Information System (INIS)

Sabbatucci, N.; Labanca, N.

2009-05-01

The aim of the Change Best project is to promote the development of an energy efficiency service (EES) market and to give good practice examples of changes in energy service business, strategies, and supportive policies and measures in the course of the implementation of Directive 2006/32/EC on Energy End-Use Efficiency and Energy Services. This report addresses Task 2.1: National Report on the Energy Efficiency Service Business in Italy. More information can be found on the website of Change Best at www.changebest.eu.

Flexibility in community pharmacy: a qualitative study of business models and cognitive services.

Science.gov (United States)

Feletto, Eleonora; Wilson, Laura K; Roberts, Alison S; Benrimoj, Shalom I

2010-04-01

To identify the capacity of current pharmacy business models, and the dimensions of organisational flexibility within them, to integrate products and services as well as the perceptions of viability of these models. Fifty-seven semi-structured interviews were conducted with community pharmacy owners or managers and support staff in 30 pharmacies across Australia. A framework of organisational flexibility was used to analyse their capacity to integrate services and perceptions of viability. Data were analysed using the method of constant comparison by two independent researchers. The study found that Australian community pharmacies have used the four types of flexibility to build capacity in distinct ways and react to changes in the local environment. This capacity building was manifested in four emerging business models which integrate services to varying degrees: classic community pharmacy, retail destination pharmacy, health care solution pharmacy and networked pharmacy. The perception of viability is less focused on dispensing medications and more focused on differentiating pharmacies through either a retail or services focus. Strategic flexibility appeared to offer pharmacies the ability to integrate and sustainably deliver services more successfully than other types, as exhibited by health care solution and networked pharmacies. Active support and encouragement to transition from being dependent on dispensing to implementing services is needed. The study showed that pharmacies where services were implemented and showed success are those strategically differentiating their businesses to become focused health care providers. This holistic approach should inevitably influence the sustainability of services.

Development of a business plan for women's health services, using Malcolm Baldrige Performance Excellence Criteria.

Science.gov (United States)

Caramanica, L; Maxwell, S; Curry, S

2000-06-01

A new process for business planning at Hartford Hospital was needed to achieve critical business results. This article describes the Hospital's use of the Malcolm Baldrige Performance Excellence Criteria as a way to standardize and improve business planning. Women's Health Services is one of Hartford Hospital's "centers for excellence" and one of the first to use these criteria to improve its service. Staff learned how to build their business plan upon a set of core values and concepts such as customer-driven quality, leadership that sets high expectations, continuous improvement and learning, valuing employees, faster response to market demands, management by fact, and a long-range view of the future.

Food production and service in UK hospitals.

Science.gov (United States)

Ahmed, Mohamed; Jones, Eleri; Redmond, Elizabeth; Hewedi, Mahmoud; Wingert, Andreas; Gad El Rab, Mohamed

2015-01-01

The purpose of this paper is to apply value stream mapping holistically to hospital food production/service systems focused on high-quality food. Multiple embedded case study of three (two private-sector and one public-sector) hospitals in the UK. The results indicated various issues affecting hospital food production including: the menu and nutritional considerations; food procurement; food production; foodservice; patient perceptions/expectations. Value stream mapping is a new approach for food production systems in UK hospitals whether private or public hospitals. The paper identifies opportunities for enhancing hospital food production systems. The paper provides a theoretical basis for process enhancement of hospital food production and the provision of high-quality hospital food.

Department of Agriculture, Food Safety and Inspection Service

Science.gov (United States)

... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices Careers Contact Us Ask ... Reports Fact Sheets Food Defense and Emergency Response Food Safety Education FSIS ... Assistance Contact Centers Cooperative Agreements Email Subscription ...

Analysis of the U.S. Navy Food Service Recruiting Program. Part 1. Attitudes and Reenlistment Plans of Food Service Enlistees

Science.gov (United States)

1984-05-01

the Navy? (PLEASE CHECK ALL THAT APPLY TO WHERE YOU WORKED) FAST FOOD FRANCHISE CAFETERIA • BAKERY DELICATESSEN _ARANT NONE COFFEE SHOP 26. Was any...service equipment (item 20), working conditions in the galley and bakery (item 17), the quality of an MS’s co-workers (item 12), the chances for MS’s to... bakery 4.5 14.3 6.0 79.7 18. Food service work is routine and boring 3.7 5.6 16.3 78.1 19. You’d have lots of adventure 5.0 66.9 1.3 31.8 20. Food

13 CFR 108.900 - Fees for management services provided to a Small Business by a NMVC Company or its Associate.

Science.gov (United States)

2010-01-01

... 13 Business Credit and Assistance 1 2010-01-01 2010-01-01 false Fees for management services... Small Businesses by NMVC Companies Management Services and Fees § 108.900 Fees for management services... management services that you or your Associate provide to a Small Business during the term of a Financing or...

Business Service Outsourcing: An Evolution of Concentration on Core Business Concepts and Transaction Cost Economies

Directory of Open Access Journals (Sweden)

Ahmad H. Juma'h

2000-08-01

Full Text Available Present and evaluate the literature with respect to business service outsourcing (BSO, with a particular concentration on a common form of BSO, information technology (IT. The review defines the issues with respect to BSO in terms of drivers and motivations, as well as internal and external implications for BSO companies and their contractors. BSO is an evolution of transaction cost theory and concentration on core business concepts. Although, there are several attempts to explain when a company should outsource, these theoretical frameworks are difficult to apply in practice since satisfaction is a function of expectation and the identification of activities are core commodity is not straightforward.

Dutch business opportunities in the Russian agrifood sector; Animal protein sector and Moscow Metropolitan fresh food chain

NARCIS (Netherlands)

Wijnands, J.H.M.; Valeeva, N.I.; Berkum, van S.

2012-01-01

This report studies the Russian animal protein sector and the Moscow Metropolitan Food Security. It aims at identifying the opportunities for Dutch business to do businesses through exports or via local investments. Public available government policies, papers and interviews with stakeholders are

Program Evaluation: A Consumer Evaluation of Alternative Contractor Concepts in Government Food Service

Science.gov (United States)

1974-09-01

food service facilities. The food factors (quality, variety, and quantity, in that order) were generally rated by consumers as most serious problems, in keeping with many previous survey studies of military food service system. The contractor food service concept with raw food provided by the contractor, as exemplified by Fort Myer, significantly reduced consumer problems in food service personnel, speed, hours, environment, and convenience of location, and also reduced the degree to which food variety,

FROM THE «SOCIAL BUSINESS FACTORY» – TO THE «SOCIAL SERVICE FACTORY»

Directory of Open Access Journals (Sweden)

N. V. Vysotskaya

2010-01-01

Full Text Available Issues related to creation of organizations carrying out activities in the field of social business and social partnership are discussed as well as concepts of creation of two innovative projects «Social business factory» and «Social service factory».

29 CFR 779.388 - Exemption provided for food or beverage service employees.

Science.gov (United States)

2010-07-01

... 29 Labor 3 2010-07-01 2010-07-01 false Exemption provided for food or beverage service employees... Service Establishments Restaurants and Establishments Providing Food and Beverage Service § 779.388 Exemption provided for food or beverage service employees. (a) A special exemption is provided in section 13...

Initiating Service Encounter-based Innovation by Word-of-Business

DEFF Research Database (Denmark)

Mattsson, Jan

2015-01-01

Purpose – This paper aims to set up a natural experiment as action research and to develop a framework of cognitive distance of informants to improve the initiation of service encounter-based innovation. Design/methodology/approach – Natural experiment as action research in one Scandinavian case...... transcriptions of interviews and transcriptions. Research limitations/implications – Only one Scandinavian company and a limited number of informants were activated. Also, the time period only included the initiation phase of service encounter-based innovation. Practical implications – Three different strategies...... in an emerging innovation field, open/user-driven innovation. Theory from business marketing, service encounter and innovation is also used....

A Global Remote Laboratory Experimentation Network and the Experiment Service Provider Business Model and Plans

Directory of Open Access Journals (Sweden)

Tor Ivar Eikaas

2003-07-01

Full Text Available This paper presents results from the IST KAII Trial project ReLAX - Remote LAboratory eXperimentation trial (IST 1999-20827, and contributes with a framework for a global remote laboratory experimentation network supported by a new business model. The paper presents this new Experiment Service Provider business model that aims at bringing physical experimentation back into the learning arena, where remotely operable laboratory experiments used in advanced education and training schemes are made available to a global education and training market in industry and academia. The business model is based on an approach where individual experiment owners offer remote access to their high-quality laboratory facilities to users around the world. The usage can be for research, education, on-the-job training etc. The access to these facilities is offered via an independent operating company - the Experiment Service Provider. The Experiment Service Provider offers eCommerce services like booking, access control, invoicing, dispute resolution, quality control, customer evaluation services and a unified Lab Portal.

Identifying Competencies in the Food Service Industry. Final Report.

Science.gov (United States)

Wagner, Linda M.

This report documents a research project conducted to ascertain what specific occupational competencies are necessary for employees in the food service industry. Questionnaires were mailed to employers, in restaurants and hospitals and to graduates of high school and postsecondary food service programs. The respondents completed 316 position…

A Correlation Study between Student Performance in Food and Beverage Services Course and Internship in F&B Department of Hospitality Business

OpenAIRE

Dexter R. Buted; Sevillia S. Felicen; Abigail I. Manzano

2014-01-01

One of the biggest challenges hospitality educators face today is determining clear goals and objectives for the curriculum to the constantly changing needs of the industry. It is crucial to close the gap between what is taught to students and what the industry expects from the graduates being hired. This study aimed to assess the relationship between the performance of the students on Food and Beverage Services Course and their internship performance in Food and Beverage department in differ...

Dependency of Businesses on Flows of Ecosystem Services: A Case Study from the County of Dorset, UK

Directory of Open Access Journals (Sweden)

Stephen C. L. Watson

2018-04-01

Full Text Available Although it is widely assumed that business activity is dependent on flows of ecosystem services (ES, little evidence is available with which to evaluate this contention. To address this knowledge gap, we conducted a questionnaire survey of business dependencies on twenty-six different ES in the English county of Dorset, where the environment supports a significant component of the local economy. Responses were received from 212 businesses across twenty-eight sectors. While virtually all businesses (98% were familiar with the concept of ES, dependency on ES was highly divided with 50% of businesses surveyed claiming no dependence on any ES flows. The highest businesses dependencies reported in this study were for regulating services with the ES of water quality and waste water treatment being of particular importance to businesses. The results however, advised that greater efforts are needed in highlighting the indirect benefits provided by Dorset’s ecosystems, with eight business sectors (58% of respondents claiming no or little dependence on supporting and habitat services including the ES of biodiversity, habitats for species and maintenance of genetic diversity. Many businesses also indicated little or no dependence on the globally important ES of pollination and soil condition, which may reflect a lack of awareness of dependencies occurring upstream of their value chains. At the sector level, businesses directly involved in protecting, extracting, or manufacturing raw materials were found to be more dependent on provisioning, regulatory and supporting ES than those operating in the service sector who favored cultural ES. These results highlight the value of assessing business dependencies on ES flows, which could usefully inform environmental management and accounting systems and improve monitoring of business performance, and thereby contribute to achievement of sustainability goals.

Exploring a business to business recurring revenue framework for the delivery of software as a service through a cloud computing channel

OpenAIRE

Dempsey, David

2015-01-01

Cloud Computing (CC) is creating a new paradigm for the distribution of computer software applications. Within this context CC enabled Software as a Service (SaaS) fundamentally changes the revenue expectations and business model for the application software industry. This study considers the revenue expectation of the CC industry and its dependency on renewal subscriptions, while the study focuses on SaaS in the Business-to-Business (B2B) domain, delivered through the CC chann...

Merchandising. Michigan School Food Service Training Manual.

Science.gov (United States)

Michigan State Univ., East Lansing. Cooperative Extension Service.

The Merchandising Food Service Training Manual contains 12 lessons and 2 appendixes. Class activities and handouts are interspersed among techniques for selling and merchandising meals, information about life value roles and how food participants may improve public images, material about customers' backgrounds and attitudes, methods of competitors…

Bases for Vocational Education for Food Service Industry Employees.

Science.gov (United States)

Iowa State Univ. of Science and Technology, Ames.

As a preliminary step in establishing bases for food service training programs, data were collected from a sample of institutions including 4,496 restaurants, 158 hospitals, 436 nursing homes, and 343 custodial homes. A second phase involved developing inventories of attitudes toward food service employment and administering them to high school…

Scenario of research on Food Service in Brazil

Directory of Open Access Journals (Sweden)

Flávia Milagres CAMPOS

Full Text Available ABSTRACT Objective: The present study aims to investigate the scenario of research on Food Service in Brazil based on the Stricto Sensu Graduate Programs in Nutrition, research groups, and scientific production. Methods: A search of the research lines including studies related to this topic and the researchers engaged in those studies was conducted. The research groups were identified on the Directory of Research Groups in Brazil website and the profile of the scientific production was based on articles included in the Scientific Electronic Library Online database. Articles published in international journals that were related to research lines focused on food production were also searched and analyzed. Results: The search identified only two graduate programs with research lines that describe the food production as the object of study although 13 graduate programs carry out research related to Food Service, especially focused on nutritional and sanitary aspects of food. The same trend was observed in the national articles. The internationalization of these two research line results from the academic publication in 22 different journals over the past 5 years. Thirty five professors were identified and most of them hold a PhD in Food Science and Technology. The number of research groups increased from two in 2000 to twenty nine in 2010. Conclusion: The inclusion of Food Service in graduate programs is still limited. The main trend observed is towards a closer relationship with Food Science and Technology in terms of the lines of research, professional qualification, and published studies.

Listening to food workers: Factors that impact proper health and hygiene practice in food service.

Science.gov (United States)

Clayton, Megan L; Clegg Smith, Katherine; Neff, Roni A; Pollack, Keshia M; Ensminger, Margaret

2015-01-01

Foodborne disease is a significant problem worldwide. Research exploring sources of outbreaks indicates a pronounced role for food workers' improper health and hygiene practice. To investigate food workers' perceptions of factors that impact proper food safety practice. Interviews with food service workers in Baltimore, MD, USA discussing food safety practices and factors that impact implementation in the workplace. A social ecological model organizes multiple levels of influence on health and hygiene behavior. Issues raised by interviewees include factors across the five levels of the social ecological model, and confirm findings from previous work. Interviews also reveal many factors not highlighted in prior work, including issues with food service policies and procedures, working conditions (e.g., pay and benefits), community resources, and state and federal policies. Food safety interventions should adopt an ecological orientation that accounts for factors at multiple levels, including workers' social and structural context, that impact food safety practice.

Nutrition. Michigan School Food Service Training Manual.

Science.gov (United States)

Michigan State Univ., East Lansing. Cooperative Extension Service.

Definitions, advantages, and functions of nutrition are the starting point for this food service training manual, which includes lessons on proteins, carbohydrates, minerals, and water- and fat-soluble vitamins. Energy foods for child nutrition programs are also identified, as are balanced diets and meal pattern guidelines. Class activities,…

The effect of service experiences over time on a supplier's retention of business customers

NARCIS (Netherlands)

Bolton, Ruth N.; Lemon, Katherine N.; Bramlett, Matthew D.

2006-01-01

This paper examines the link between a supplier's marketing and service operations and its business customers' subsequent repatronage behavior. We develop a dynamic model of service contract renewal for an individual firm, at the contract level, recognizing interdependencies among service contract

A QFD-Based Evaluation Method for Business Models of Product Service Systems

Directory of Open Access Journals (Sweden)

Tianyang Li

2016-01-01

Full Text Available Organizations have been approaching Product Service Systems (PSS in unoptimized business model fashions. This is partially because there is ineffective evaluation of PSS business models. Therefore, a more sufficient evaluation method might advance the evaluation of PSS business models and assist organizations that are considering a servitisation strategy. In this paper, we develop a value oriented method by using the Quality Function Deployment (QFD technique to employ correlations derived from the design information of PSS business models to evaluate these PSS business models. We describe the method applying steps and its practical application in a real life case study. This method improves the formulation of an evaluation step within a design process of PSS business models based on correlations of different dimensions of the PSS value and PSS business models; it allows a balance between the customer value and organization value that are delivered by PSS business models to be made quantitatively. Finally, it fosters the effective utilization of the design information accumulated in the earlier part of the design process to quantitatively evaluate whether a PSS business model is optimized for providing appropriate values for customers and organizations.

[Carriage of Staphylococcus aureus among food service workers].

Science.gov (United States)

Alarcón-Lavín, María Paula; Oyarzo, Carolina; Escudero, Carlos; Cerda-Leal, Fabiola; Valenzuela, Francisco J

2017-12-01

Background Staphylococcus aureus produces 11 serotypes of endotoxins that may cause food poisoning. Aim To determine the prevalence of type A enterotoxigenic Staphylococcus aureus carriage among food service workers in Chillan, Chile. Material and Methods Pharyngeal swabs were obtained from 100 food service workers and were cultured in Agar plates. After identifying the presence of Staphylococcus aureus, DNA was extracted to identify type A toxin by conventional PCR. Results Thirty eight percent of samples were colonized with Staphylococcus aureus. Among these, 26% were toxin A producers. Conclusions Half of the sampled workers carried Staphylococcus aureus and a quarter of these produced type A enterotoxin.

Consultancy and innovation the business service revolution in Europe

CERN Document Server

Wood, Peter

2003-01-01

Consultancy and Innovation links two important aspects of European economic development in the past thirty years: the pace of technical and management innovation, and the growing significance of technical and business consultancy. This book includes detailed studies of consultancy activities or 'knowledge intensive services' (KIS) in eight EU countries, written by national experts in the field.

Prerequisite programs and food hygiene in hospitals: food safety knowledge and practices of food service staff in Ankara, Turkey.

Science.gov (United States)

Bas, Murat; Temel, Mehtap Akçil; Ersun, Azmi Safak; Kivanç, Gökhan

2005-04-01

Our objective was to determine food safety practices related to prerequisite program implementation in hospital food services in Turkey. Staff often lack basic food hygiene knowledge. Problems of implementing HACCP and prerequisite programs in hospitals include lack of food hygiene management training, lack of financial resources, and inadequate equipment and environment.

Impact of Knowledge Intensive Business Services on Economic Performance of Sectors and Regions

Directory of Open Access Journals (Sweden)

Laurenţiu Tăchiciu

2016-02-01

Full Text Available The role of knowledge intensive services in today's economy are among the topics most frequently addressed in recent years by researchers. The major interest is targeting in particular services provided to enterprises, known internationally as knowledge intensive business services or, by abbreviation, KIBS. As a sector of the economy, KIBS consists of enterprises specializing in providing to other businesses services that require intensive use of advanced knowledge, thus characterized by the fact that intellectual input has a decisive share in the value added. Usually are considered part of this sector undertakings which have as object of activity the provision of services in the fields of research and development, design and technical assistance in implementing of new technologies including information and communication, training, management consulting, marketing and advertising, quality assurance and certification, accounting and auditing, legal consulting and assistance, architecture and construction engineering. According to the statistical classification NACE rev2, much of KIBS can be found in divisions 62, 63, 69, 71-74.

AAL service development loom--from the idea to a marketable business model.

Science.gov (United States)

Kriegel, Johannes; Auinger, Klemens

2015-01-01

The Ambient Assisted Living (AAL) market is still in an early stage of development. Previous approaches of comprehensive AAL services are mostly supply-side driven and focused on hardware and software. Usually this type of AAL solutions does not lead to a sustainable success on the market. Research and development increasingly focuses on demand and customer requirements in addition to the social and legal framework. The question is: How can a systematic performance measurement strategy along a service development process support the market-ready design of a concrete business model for AAL service? Within the EU funded research project DALIA (Assistant for Daily Life Activities at Home) an iterative service development process uses an adapted Osterwalder business model canvas. The application of a performance measurement index (PMI) to support the process has been developed and tested. Development of an iterative service development model using a supporting PMI. The PMI framework is developed throughout the engineering of a virtual assistant (AVATAR) as a modular interface to connect informal carers with necessary and useful services. Future research should seek to ensure that the PMI enables meaningful transparency regarding targeting (e.g. innovative AAL service), design (e.g. functional hybrid AAL service) and implementation (e.g. marketable AAL support services). To this end, a further reference to further testing practices is required. The aim must be to develop a weighted PMI in the context of further research, which supports both the service engineering and the subsequent service management process.

Applying Importance-Performance Analysis as a Service Quality Measure in Food Service Industry

OpenAIRE

Tzeng, Gwo-Hshiung; Chang, Hung-Fan

2011-01-01

As the global economy becomes a service oriented economy, food service accounts for over 20% of service revenue, with an annual growth rate of more than 3%. Compared to physical products, service features are invisible, and the production and sale occurs simultaneously. There is not easy to measure the performance of service. Therefore, the service quality of catering services is considered to be an important topic of service management. According Market Intelligence & Consulting Institute (M...

Exploring information-seeking processes by business: analyzing source and channel choices in business-to-government service interactions

NARCIS (Netherlands)

van den Boer, Yvon; Pieterson, Willem Jan; van Dijk, Johannes A.G.M.; Arendsen, R.

2016-01-01

With the rise of electronic channels it has become easier for businesses to consult various types of information sources in information-seeking processes. Governments are urged to rethink their role as reliable information source and the roles of their (electronic) service channels to provide

Electric technology in the food service industry; Les technologies electriques dans les services alimentaires

Energy Technology Data Exchange (ETDEWEB)

Labonte, A. [Hydro-Quebec, Montreal, PQ (Canada)

1997-04-01

Many innovative technologies in the food service industry have been made through the use of electricity as a source of energy. Electricity made it possible to improve the productivity and profitability of the food industry. Some of these technologies include: (1) cooking by induction, which is based on the principle of magnetic fields, (2) combined convection ovens which accelerate thermal exchange, and (3) electric fryers. The advantages of each technology were described. The environmental advantage of using electricity as an energy source in the food service industry was also discussed.

Evaluating the performance of business service providers : developing a model from multiple case studies

NARCIS (Netherlands)

Valk, van der W.; Weele, van A.J.; Kibbeling, M.I.; Baraldi, E.; Hadjikhani, A.; Waluszewski, A.

2008-01-01

Services have become an increasingly important part of many organizations' expenditures. At the same time, organizational buyers view the purchase of business services to be highly complex. The specific characteristics of services influence the purchasing process in the sense that certain steps in

Hand washing frequencies and procedures used in retail food services.

Science.gov (United States)

Strohbehn, Catherine; Sneed, Jeannie; Paez, Paola; Meyer, Janell

2008-08-01

Transmission of viruses, bacteria, and parasites to food by way of improperly washed hands is a major contributing factor in the spread of foodborne illnesses. Field observers have assessed compliance with hand washing regulations, yet few studies have included consideration of frequency and methods used by sectors of the food service industry or have included benchmarks for hand washing. Five 3-h observation periods of employee (n = 80) hand washing behaviors during menu production, service, and cleaning were conducted in 16 food service operations for a total of 240 h of direct observation. Four operations from each of four sectors of the retail food service industry participated in the study: assisted living for the elderly, childcare, restaurants, and schools. A validated observation form, based on 2005 Food Code guidelines, was used by two trained researchers. Researchers noted when hands should have been washed, when hands were washed, and how hands were washed. Overall compliance with Food Code recommendations for frequency during production, service, and cleaning phases ranged from 5% in restaurants to 33% in assisted living facilities. Procedural compliance rates also were low. Proposed benchmarks for the number of times hand washing should occur by each employee for each sector of food service during each phase of operation are seven times per hour for assisted living, nine times per hour for childcare, 29 times per hour for restaurants, and 11 times per hour for schools. These benchmarks are high, especially for restaurant employees. Implementation would mean lost productivity and potential for dermatitis; thus, active managerial control over work assignments is needed. These benchmarks can be used for training and to guide employee hand washing behaviors.

Change Best.Task 2.1. National Report on the Energy Efficiency Service Business in the Netherlands

International Nuclear Information System (INIS)

Boonekamp, P.; Vethman, P.

2009-11-01

The aim of the Change Best project is to promote the development of an energy efficiency service (EES) market and to give good practice examples of changes in energy service business, strategies, and supportive policies and measures in the course of the implementation of Directive 2006/32/EC on Energy End-Use Efficiency and Energy Services. This report addresses Task 2.1: National Report on the Energy Efficiency Service Business in the Netherlands. More information can be found on the website of Change Best at www.changebest.eu.

Determinants of Attitude toward Proposed Good and Services Tax among Business Communities in Malaysia

OpenAIRE

Bidin, Zainol; Marimuthu, Munusamy; Derashid, Chek; Idris, Kamil Md; Ahmad, Norsiah

2016-01-01

Goods and Services Tax (GST) is an indirect tax reform. The decision to implement GST was made on 1 April 2015. The Malaysian business communities are concerned that Goods and Service Tax (GST) would affect their business. In order to comply with the new system, GST, Malaysian citizen need to have a positive attitude toward the GST. The rational is that taxpayers need to be positive in attitude for voluntarily compliance. By determining what factors could possibly influence attitude towards ...

13 CFR 125.8 - What definitions are important in the Service-Disabled Veteran-Owned (SDVO) Small Business...

Science.gov (United States)

2010-01-01

... 13 Business Credit and Assistance 1 2010-01-01 2010-01-01 false What definitions are important in... Business Credit and Assistance SMALL BUSINESS ADMINISTRATION GOVERNMENT CONTRACTING PROGRAMS Definitions for the Service-Disabled Veteran-Owned Small Business Concern Program § 125.8 What definitions are...

The sanitary conditions of food service establishments and food safety knowledge and practices of food handlers in bahir dar town.

Science.gov (United States)

Kibret, Mulugeta; Abera, Bayeh

2012-03-01

Lack of basic infrastructure, poor knowledge of hygiene and practices in food service establishments can contribute to outbreaks of foodborne illnesses. The aims of this study were to investigate the food safety knowledge and practices of food handlers and to assess the sanitary conditions of food service establishments in Bahir Dar town. A cross-sectional study was conducted in Bahir Dar in May 2011 and data were collected using questionnaire and observation checklist on employees' knowledge of food hygiene and their practices as well on sanitary conditions of the food service establishments The median age of the food handlers was 22 years and among the 455 subjects 99 (21.8%) have had food hygiene training. Sixty six percent of the establishments had flush toilets whereas 5.9% of the establishment had no toilet. Only 149 (33.6%) of the establishments had a proper solid waste collection receptacle and there was statistically significant association between the sanitary conditions and license status of the establishments (p=0.01). Most of all, knowledge gap in food hygiene and handling practice was observed. In addition, there was statistically significant difference between trained (professional) handlers and non-trained handlers with regard to food hygiene practices (p<0.05). While more than 50% of the handlers prepare meals ahead of the peak selling time, more than 50% of the left over was poorly managed. This study revealed poor sanitary conditions and poor food hygiene practices of handlers. Educational programs targeted at improving the attitude of food handlers and licensing and regular inspections have been recommended.

Whose Food Revolution? Perspectives from a Food Service Training Academy

Directory of Open Access Journals (Sweden)

Doris Friedensohn

2014-02-01

Full Text Available Article is on the Food Service Academy of the Community Foodbank of NJ where she lectures. Article was written by Doris Friedensohn initially for RT panel at Left Forum. There are also 4 photos.

7 CFR 2.55 - Deputy Under Secretary for Food, Nutrition, and Consumer Services.

Science.gov (United States)

2010-01-01

... the Under Secretary for Food, Nutrition, and Consumer Services § 2.55 Deputy Under Secretary for Food... made by the Under Secretary for Food, Nutrition, and Consumer Services to the Deputy Under Secretary for Food, Nutrition and Consumer Services, to be exercised only during the absence or unavailability...

Business Process Improvement in Organizational Design of E-Government Services.

NARCIS (Netherlands)

O.F. Aydinli; S. Brinkkemper; J.P.P. Ravesteijn

2009-01-01

This paper describes a business process and organizational re-design and implementation project for an e-government service organization. In this project the initial process execution time of a Virtual Private Network (VPN) connection request has been reduced from some 60 days to 2 days. This has

THE STRATEGY OF THE SMALL BUSINESS INFRASTRUCTURE DEVELOPMENT IN THE SERVICE SPHERE IN THE CONDITIONS OF ENTREPRENEURIAL ENVIRONMENT ENHANCEMENT

Directory of Open Access Journals (Sweden)

A. A. Dolinskay

2013-01-01

Full Text Available The necessity of strategic approach to the option of the most perspective directions of small business development in the service sphere has been stipulated in the article. The organizational infrastructure of small business in the conditions of international entrepreneurial environment enhancement in the service sphere on the basis of analytical generalization of the existing forms of small business support in the service sphere has been developed.

International firms in Africa’s food retail business-emerging issues and research agenda

DEFF Research Database (Denmark)

Nandonde, Felix Adamu; Kuada, John

2016-01-01

/methodology/approach – This paper is comprised of a comprehensive review of the literature and integrates the fragmented body of knowledge on the area of retail internationalisation and food marketing. The gaps in the literature identified here may help to understand the sector better and develop academic research agendas on both......Purpose – The purpose of this paper is to describe the state of the retail sector in Sub-Saharan Africa, to point out the lack of information on some critical issues and to raise some questions about relevant topics for researchers and practitioners in the retail area for the African market. Design...... the growth of the modern food retail sector and the agribusiness sector in Africa. Findings – Four major topics were identified in the urban agri-food retail business in the African continent: large global retailers in Africa’s food sector; the internationalisation of African food retailers; the procurement...

Using Social Media to Identify Sources of Healthy Food in Urban Neighborhoods.

Science.gov (United States)

Gomez-Lopez, Iris N; Clarke, Philippa; Hill, Alex B; Romero, Daniel M; Goodspeed, Robert; Berrocal, Veronica J; Vinod Vydiswaran, V G; Veinot, Tiffany C

2017-06-01

An established body of research has used secondary data sources (such as proprietary business databases) to demonstrate the importance of the neighborhood food environment for multiple health outcomes. However, documenting food availability using secondary sources in low-income urban neighborhoods can be particularly challenging since small businesses play a crucial role in food availability. These small businesses are typically underrepresented in national databases, which rely on secondary sources to develop data for marketing purposes. Using social media and other crowdsourced data to account for these smaller businesses holds promise, but the quality of these data remains unknown. This paper compares the quality of full-line grocery store information from Yelp, a crowdsourced content service, to a "ground truth" data set (Detroit Food Map) and a commercially-available dataset (Reference USA) for the greater Detroit area. Results suggest that Yelp is more accurate than Reference USA in identifying healthy food stores in urban areas. Researchers investigating the relationship between the nutrition environment and health may consider Yelp as a reliable and valid source for identifying sources of healthy food in urban environments.

Commercial nonindustrial production of pastries and ice cream in Naples, Italy: results from the inspection of 34 food businesses during a 2-year surveillance study

Directory of Open Access Journals (Sweden)

Lucia Tanucci Nannini

2010-03-01

Full Text Available

Background: Ice cream and cream-based pastries are an excellent media for the growth of pathogenic microorganisms. Foods that are prepared without due respect to the rules of food hygiene can carry microorganisms and/or toxins and could be responsible of toxinfections. The main objective of this study was to obtain an overall picture of the hygiene/sanitation conditions found in businesses that produce hand-made pastries and/or ice cream in Naples, Italy.

Methods: We inspected 34 businesses to assess the following aspects: hygiene/sanitation conditions of the work area and equipment, implementation of good food hygiene principles, evaluation of HACCP plans, licensing/authorization, quality control and sampling protocols, as well as systems for ensuring food traceability. In 28 of the businesses, samples (environment, foods, workers were collected for microbiological analysis.

Results: Sanctions were issued for nonconformities in 8 businesses (23.5%, and 25 businesses (73.5% received warnings with orders to correct minor nonconformities (inadequate documentation of compliance with current regulations, incorrect implementation of the quality-control protocol within specified time periods. Microbiological analyses revealed irregularities in 24/28 businesses (85.7%, and 138 of the 280 samples collected displayed contamination levels exceeding the limits adopted for this study (49.3%. In particular, 80% of the surfaces sampled and 23.8% of the hand swabs collected were shown to be contaminated. All food samples collected met the process-hygiene and food-safety standards prescribed by the European Community. Results obtained were statistically significant (p < 0.05.

Conclusions: Our experience of food safety surveillance system indicates that Neapolitan food business operators involved in the production of hand-made ice cream or pastries do not

A step-by-step approach to improve data quality when using commercial business lists to characterize retail food environments.

Science.gov (United States)

Jones, Kelly K; Zenk, Shannon N; Tarlov, Elizabeth; Powell, Lisa M; Matthews, Stephen A; Horoi, Irina

2017-01-07

Food environment characterization in health studies often requires data on the location of food stores and restaurants. While commercial business lists are commonly used as data sources for such studies, current literature provides little guidance on how to use validation study results to make decisions on which commercial business list to use and how to maximize the accuracy of those lists. Using data from a retrospective cohort study [Weight And Veterans' Environments Study (WAVES)], we (a) explain how validity and bias information from existing validation studies (count accuracy, classification accuracy, locational accuracy, as well as potential bias by neighborhood racial/ethnic composition, economic characteristics, and urbanicity) were used to determine which commercial business listing to purchase for retail food outlet data and (b) describe the methods used to maximize the quality of the data and results of this approach. We developed data improvement methods based on existing validation studies. These methods included purchasing records from commercial business lists (InfoUSA and Dun and Bradstreet) based on store/restaurant names as well as standard industrial classification (SIC) codes, reclassifying records by store type, improving geographic accuracy of records, and deduplicating records. We examined the impact of these procedures on food outlet counts in US census tracts. After cleaning and deduplicating, our strategy resulted in a 17.5% reduction in the count of food stores that were valid from those purchased from InfoUSA and 5.6% reduction in valid counts of restaurants purchased from Dun and Bradstreet. Locational accuracy was improved for 7.5% of records by applying street addresses of subsequent years to records with post-office (PO) box addresses. In total, up to 83% of US census tracts annually experienced a change (either positive or negative) in the count of retail food outlets between the initial purchase and the final dataset. Our study

HEALTHY study school food service revenue and expense report.

Science.gov (United States)

Treviño, Roberto P; Pham, Trang; Mobley, Connie; Hartstein, Jill; El Ghormli, Laure; Songer, Thomas

2012-09-01

Food service directors have a concern that federal reimbursement is not meeting the demands of increasing costs of healthier meals. The purpose of this article is to report the food option changes and the annual revenues and expenses of the school food service environment. The HEALTHY study was a 3-year (2006 to 2009) randomized, cluster-designed trial conducted in 42 middle schools at 7 field centers. The schools selected had at least 50% of students who were eligible for free or reduced-price lunch or who belonged to a minority group. A randomly assigned half of the HEALTHY schools received a school health intervention program consisting of 4 integrated components: nutrition, physical activity, behavioral knowledge and skills, and social marketing. The nutrition component consisted of changing the meal plans to meet 5 nutrition goals. Revenue and expense data were collected from income statements, federal meal records, à la carte sale sheets, school store sale sheets, donated money/food records, and vending machines. Although more intervention schools reached the nutritional goals than control schools, revenues and expenses were not significantly different between groups. The HEALTHY study showed no adverse effect of school food policies on food service finances. © 2012, American School Health Association.

Open services innovation: rethinking your business to grow and compete in a new era

National Research Council Canada - National Science Library

Chesbrough, Henry William

2011-01-01

... ideas to be taken to market by others externally. Chesbrough's forthcoming Open Services Innovation demonstrates how the open innovation approach applies to companies both in the service businesses and those that want to be there...

76 FR 44573 - Child and Adult Care Food Program: National Average Payment Rates, Day Care Home Food Service...

Science.gov (United States)

2011-07-26

... DEPARTMENT OF AGRICULTURE Food and Nutrition Service Child and Adult Care Food Program: National Average Payment Rates, Day Care Home Food Service Payment Rates, and Administrative Reimbursement Rates for Sponsoring Organizations of Day Care Homes for the Period July 1, 2011 Through June 30, 2012 Correction In notice document 2011-18257 appearin...

An empirical study of various factors, influencing the behavior of consumers towards fast food joints in Indian Market

Directory of Open Access Journals (Sweden)

Sugandha Agarwal

2017-12-01

Full Text Available The global markets have witnessed major shifts in the consumers’ behavior that have been much influenced by the change of technology, innovation, research and development. The consumer’s needs thus dynamically change in order to respond to the change in the social and business environment. The corporate and business strategies of companies thus being developed in the light of capitalizing the potential from the markets but however, how the customers would react to the products and services of companies in new and existing markets remain the major question. Customers belonging to different age groups flock towards these outlets to satisfy their taste buds and hedonistic needs. Out of all the age groups, the youngsters are considered to be the primary target by the fast food service industry. Hence, these fast food services try to lure its customers through sensory appeals. It is well known that organized fast food services have already made their presence felt in a big way in almost all the major cities of India. The fast food outlets attract customers with their blend of tasty food, Quality of food served, efficient service, the appearance of staff, décor, general excitement a place generates and other aesthetic appeals. Organized as well as unorganized fast food service is a very fast growing industry in India especially in urban areas.  The aim of this study is to investigate the factors that are influencing consumer behavior towards fast food joints present in unorganised form in India. It further aims to examine major growth drivers of fast food services in the market and the demographic profile of consumers of fast food services. This study aims to analyze that amount spent per visit to a fast food joint relates to the occupations and the income of customers. And the frequency of visiting fast food joints and preparation served at fast food joints are whether influenced by the dietary preference of customers. Organizations must

A Case for Sustainable Food Service & Nutrition Education--CONVAL School District (NH)

Science.gov (United States)

Curriculum Review, 2008

2008-01-01

When former chef and food broker, Tony Geraci was invited by his district superintendent to review New Hampshire's largest school food service program, he never imagined that he would be responsible for running one of the nation's most successful sustainable food service programs. The CONVAL District sustainable food program, create by Geraci and…

37 CFR 6.1 - International schedule of classes of goods and services.

Science.gov (United States)

2010-07-01

... preparations; sanitary preparations for medical purposes; dietetic substances adapted for medical use, food for... and other preparations for making beverages. 33. Alcoholic beverages (except beers). 34. Tobacco; smokers' articles; matches. Services 35. Advertising; business management; business administration; office...

Service and the Millennial Business Student: The Motivating Influence of an E-Book Class Project

Science.gov (United States)

Arnold, William W.

2017-01-01

A commitment to voluntary service that benefits others was reinforced for students who authored an e-book on service as a class project in a senior business course. The immersive experience of writing short essays that focused on service shifted students' motivations toward service and solidified their intentions to continue with service after…

Goods and Services Tax (GST: Challenges Faced by Business Operators in Malaysia

Directory of Open Access Journals (Sweden)

Chen Loo Ern

2017-01-01

Full Text Available The objective of this study is to identify the factors affecting business operators’ awareness on the implementation of Goods and Services Tax (GST and the perceived issues and problems they may likely encounter with the implementation of GST in Malaysia. Questionnaires were distributed to 302 registered members (business operators of three Chambers of Commerce in Melaka. The findings of this study show that more than 70% of the respondents are aware of the GST mechanism and issues. The majority of the respondents also agreed that to comply with GST legislations, business operators need to have sufficient knowledge on appropriate and adequate documentation thus leading to increased compliance costs.

[Analysis of main risk factors causing foodborne diseases in food catering business].

Science.gov (United States)

Fan, Yong-xiang; Liu, Xiu-mei; Bao, Yi-dan

2011-06-01

To study main risk factors that cause foodborne diseases in food catering business. Data from references and investigations conducted in food catering units were used to establish models which based on @Risk 4.5 with Monte Carlo method referring to food handling practice model (FHPM) to make risk assessment on factors of food contamination in food catering units. The Beta-Poisson models on dose-response relationship to Salmonella (developed by WHO/FAO and United States Department of Agriculture) and Vibrio parahaemolyticus (developed by US FDA) were used in this article to analyze the dose-response relationship of pathogens. The average probability of food poisoning by consuming Salmonella contaminated cooked meat under refrigeration was 1.96 × 10(-4) which was 1/2800 of the food under non-refrigeration (the average probability of food poisoning was 0.35 at room temperature 25°C). The average probability by consuming 6 hours stored meat under room temperature was 0.11 which was 16 times of 2 hours storage (6.79 × 10(-3)). The average probability by consuming contaminated meat without fully cooking was 1.71 × 10(-4) which was 100 times of consuming fully cooked meat (1.88 × 10(-6)). The probability growth of food poisoning by consuming Vibrio parahaemolyticus contaminated fresh seafood was proportional with contamination level and prevalence. The primary contamination level, storage temperature and time, cooking process and cross contamination are important factors of catering food safety.

Business Case Analysis: Reconfiguration of the Frederick Memorial Healthcare System Courier Service

National Research Council Canada - National Science Library

Rauch, Nathan C

2008-01-01

This business case projects the likely benefits and costs to Frederick Memorial Hospital that would result from a decision to reconfigure its courier service by way of vehicle diversification and route realignment...

Causal relations between knowledge-intensive business services and regional employment growth

NARCIS (Netherlands)

Brenner, T.; Capasso, M.; Duschl, M.; Frenken, K.; Treibich, T.G.

2015-01-01

This paper studies the causal relations between regional employment growth in Knowledge-Intensive Business Services (KIBS) and overall regional employment growth using German labour-market data for the period 1999-2012. Adopting a recently developed technique, we are able to estimate a structural

How to implement a theory of correctness in the area of business processes and services

NARCIS (Netherlands)

Lohmann, N.; Wolf, K.; Hull, R.; Mendling, J.; Tai, S.

2010-01-01

During the previous years, we presented several results concerned with various issues related to the correctness of models for business processes and services (i. e., interorganizational business processes). For most of the results, we presented tools and experimental evidence for the computational

Food Service and Foods and Beverages Available at School: Results from the School Health Policies and Programs Study 2000.

Science.gov (United States)

Wechsler, Howell; Brener, Nancy D.; Kuester, Sarah; Miller, Clare

2001-01-01

Presents School Health Policies and Programs Study 2000 findings about state- and district-level policies and practices regarding various school food service issues, e.g., organization and staffing, food service and child nutrition requirements and recommendations, menu planning and food preparation, and collaboration. Also addressed are food…

Methodological Approaches to Designing Integrated Systems of Management of Food Service Enterprises

Directory of Open Access Journals (Sweden)

Yatsun Leonid M.

2016-02-01

Full Text Available The article presents materials of studying the processes of designing functions and structures of management of food service enterprises by criteria of composition of the enterprise objectives, their participation in the integration process of production, sales and organization of consumption of food products and services. There have been defined a qualimetric estimation of parameters for enterprises of different size by types of tasks — manufacture of products, marketing activities, customer service, personnel management, etc. Balance schemes of the production and economic system of enterprises regarding cost components and output of food products and services have been developed. The integrated approaches to designing management systems of food service enterprises on the basis of coordination of parameters of the target, linear, functional and resource subsystems have been proposed.

The 'farm to plate' approach to food safety - Everyone's business.

Science.gov (United States)

Allard, Denis G

2002-05-01

Food safety is growing in importance as a public health concern for health practitioners and the general public. The Canadian public is exposed more extensively than ever before to exotic foods and pathogens via international travel, changing lifestyles and domestic contact with fresh foodstuff that is imported from faraway lands. Global warming, changing microbial ecology and resistance, and reduced host immunity are also having their effect in increasing the risk. To manage the risk adequately, interventions must be implemented at every point of the food supply chain, from production and processing to distribution, preparation and consumption, at home and in retail food service establishments. The role of government is explained, and the roles of other stakeholders, including physicians, are reviewed briefly.

The beginning of a new era - OTC's satellite business services

Science.gov (United States)

Bachmann, Erik

OTC has developed a new range of digital services which will provide business organizations in Australia with high quality private international telecommunications. This range will be known as Satnet and the paper deals with Satnet 2 which is the service offerings using medium-size earth stations (nominally 5- and 7-meter antenna apertures), installed at customers' premises. These services will rely on the Intelsat 6/4 GHz space segment. Operation will be totally digital and will be integrated with no distinction between individual applications such as voice, data, video, etc. Carrier capacities between 64 kb/s and 8.448 Mb/s can be provided and ISDN performance requirements can be supported. The paper describes key service features, systems design and transmission analysis. Consideration is also given to operation, installation and frequency coordination aspects.

Blurring the Boundaries between Vocational Education, Business and Research in the Agri-Food Domain

Science.gov (United States)

Wals, Arjen E. J.; Lans, Thomas; Kupper, Hendrik

2012-01-01

This article discusses the emergence and significance of new knowledge configurations within the Dutch agri-food context. Knowledge configurations can be characterised as arrangements between VET and (often regional) partners in business and research aimed at improving knowledge transfer, circulation or co-creation. Based on a literature review…

Performance of multi-service system with retrials due to blocking and called-party-busy

DEFF Research Database (Denmark)

Stepanov, S.N.; Kokina, O.A.; Iversen, Villy Bæk

2008-01-01

In this paper we construct a model of a multi-service system with an arbitrary number of bandwidth flow demands, taking into account retrials due to both blocking along the route and to called-party-busy. An approximate algorithm for estimation of key performance measures is proposed, and the pro......In this paper we construct a model of a multi-service system with an arbitrary number of bandwidth flow demands, taking into account retrials due to both blocking along the route and to called-party-busy. An approximate algorithm for estimation of key performance measures is proposed...

Green Enterprise and Sustainability towards Business Federation in Professional Service Firms with respect to Globalization

OpenAIRE

EZENDU ARIWA; CARSTEN MARTIN SYVER TSEN

2013-01-01

We present the business federation as a new organizational form. We illustrate how professional service firms can achieve economic growth by operating locally within an international network. Within the business federation,local offices gain access to resources through an extreme form of delegation. The article illustrates how the business federation functions using five organizational design parameters. In order to achieve scale effects,information technology is essential. Information techno...

A Model Train-The-Trainer Program for HACCP-Based Food Safety Training in the Retail/Food Service Industry: An Evaluation.

Science.gov (United States)

Martin, Kenneth E.; Knabel, Steve; Mendenhall, Von

1999-01-01

A survey showed states are adopting higher training and certification requirements for food-service workers. A train-the-trainer model was developed to prepare extension agents, health officers, and food-service managers to train others in food-safety procedures. (SK)

26 CFR 1.132-4T - Line of business limitation-1985 through 1988 (temporary).

Science.gov (United States)

2010-04-01

... Budget. An employer is considered to have more than one line of business if the employer offers for sale...; hotels and other lodging places; auto repair, services, and garages; and food stores. (3) Aggregation of...

Small and Home-Based Businesses: Measures of Success and the Contribution of Local Development Services

Science.gov (United States)

Brooks, Lara; Whitacre, Brian; Shideler, Dave; Muske, Glenn; Woods, Mike

2012-01-01

Small and home-based businesses have long been identified by Extension educators as an important component of economic development, particularly in rural areas. The services available to these businesses can take many forms, including management training, accessibility of local funding, providing incubation facilities, or setting up mentoring…

Do it well and do it right: The impact of service climate and ethical climate on business performance and the boundary conditions.

Science.gov (United States)

Jiang, Kaifeng; Hu, Jia; Hong, Ying; Liao, Hui; Liu, Songbo

2016-11-01

Prior research has demonstrated that service climate can enhance unit performance by guiding employees' service behavior to satisfy customers. Extending this literature, we identified ethical climate toward customers as another indispensable organizational climate in service contexts and examined how and when service climate operates in conjunction with ethical climate to enhance business performance of service units. Based on data collected in 2 phases over 6 months from multiple sources of 196 movie theaters, we found that service climate and ethical climate had disparate impacts on business performance, operationalized as an index of customer attendance rate and operating income per labor hour, by enhancing service behavior and reducing unethical behavior, respectively. Furthermore, we found that service behavior and unethical behavior interacted to affect business performance, in such a way that service behavior was more positively related to business performance when unethical behavior was low than when it was high. This interactive effect between service and unethical behaviors was further strengthened by high market turbulence and competitive intensity. These findings provide new insight into theoretical development of service management and offer practical implications about how to maximize business performance of service units by managing organizational climates and employee behaviors synergistically. (PsycINFO Database Record (c) 2016 APA, all rights reserved).

Best Practices for Financial Sustainability of Healthy Food Service Guidelines in Hospital Cafeterias.

Science.gov (United States)

Jilcott Pitts, Stephanie; Schwartz, Brittany; Graham, John; Warnock, Amy Lowry; Mojica, Angelo; Marziale, Erin; Harris, Diane

2018-05-17

In February and March 2017 we examined barriers and facilitators to financial sustainability of healthy food service guidelines and synthesized best practices for financial sustainability in retail operations. We conducted qualitative, in-depth interviews with 8 hospital food service directors to learn more about barriers and facilitators to financial sustainability of healthy food service guidelines in retail food service operations. Analysts organized themes around headers in the interview guide and also made note of emerging themes not in the original guide. They used the code occurrence and co-occurrence features in Dedoose version 7.0.23 (SocioCultural Research Consultants) independently to analyze patterns across the interviews and to pull illustrative quotes for analysis. Two overarching themes emerged, related to 1) the demand for and sales of healthy foods and beverages, and 2) the production and supply of healthy foods and beverages. Our study provides insights into how hospital food service directors can maximize revenue and remain financially viable while selling healthier options in on-site dining facilities.

BUSINESS PERFORMANCE OF HEALTH TOURISM SERVICE PROVIDERS IN THE REPUBLIC OF CROATIA.

Science.gov (United States)

Vrkljan, Sanela; Hendija, Zvjezdana

2016-03-01

Health tourism can be generally divided into medical, health spa and wellness tourism. Health spa tourism services are provided in special hospitals for medical rehabilitation and health resorts, and include under medical supervision controlled use of natural healing factors and physical therapy in order to improve and preserve health. There are 13 special hospitals for medical rehabilitation and health resorts in Croatia. Most of them are financed through the state budget and lesser by sale on the market. More than half of their accommodation capacity is offered for sale on the market while the rest is under contract with the Croatian Health Insurance Fund. Domestic overnights are several times higher than foreign overnights. The aim of this study was to analyze business performance of special hospitals for medical rehabilitation and health resorts in Croatia in relation to the sources of financing and the structure of service users. The assumption was that those who are more market-oriented achieve better business performance. In proving these assumptions, an empirical research was conducted and the assumptions were tested. A positive correlation was proven in tested indicators of business performance of the analyzed service providers of health-spa tourism with a higher amount of overnight stays realized through sales on the market in relation to total overnight stays, with a greater share of foreign overnights in total of overnights and with a higher share of realized revenue on the market out of total revenue. The results of the research show that special hospitals for medical rehabilitation and health resorts that are more market-oriented are more successful in their business performance. These findings are important for planning the health and tourism policies in countries like Croatia.

An Examination of the Utilization of Electronic Government Services by Minority Small Businesses

Science.gov (United States)

Ford, Wendy G.

2010-01-01

There are a wide variety of e-government information and services that small business owners and managers can utilize. However, in spite of all of the service incentives and initiatives to promote e-government, research studies have shown that this information is not widely accessed. Studies that explore the utilization of e-government information…

Business Event Notification Service (BENS)

Data.gov (United States)

Department of Veterans Affairs — BENS provides a notification of pre-defined business events to applications, portals, and automated business processes. Such events are defined in the Event Catalog,...

Study on the Development of Quality Measurements Models for Steering Business Services in Relation to Customer Satisfaction

Directory of Open Access Journals (Sweden)

Katrin Marquardt

2017-02-01

Full Text Available The growing competition in the market, higher customer demands and globalisation forces the business service providers to improve their services much faster. Nowadays, it is not enough to provide good quality it is more important to delight the customers and to deliver more than they expect. Likewise, renowned research companies predicted that customer satisfaction will become the competitive differentiator within the next years. Thus, the main reasons of the present study are at first, establishing a common understanding on the term “quality” and presenting the relationship between customer satisfaction and service quality. Secondly, the study summarizes the identified factors, which mostly influence the customer satisfaction, as well as the common methods used to measure service quality in relation to these factors. Thirdly, the authors introduce and explain the newly developed six step model for establishing an effective measurement method for service quality and the proposed three level service quality model with the related measurements and outcomes. Both models will assist business service providers to protect and improve their service quality and with that their customer satisfaction. The methodology used for this research is a systematic literature review focused on subjects of quality, customer satisfaction and best-practice metrics for service quality. In addition, surveys and studies from well-known research companies were evaluated. The outcome of the study is always focused on the business service area.

Drivers of airline loyalty : evidence from the business travelers in China.