Rappole, C. L.; Louvier, S. A.
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 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...
Mumme, Debbie; Koukel, Sonja
This curriculum guide provides occupationally specific training designed to develop knowledge and skills for employment in the area of food production, management, and services. Contents include the Texas Essential Knowledge and Skills (TEAKS); sample course outlines; instructional strategies organized topically by chapters, each containing a…
... 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...
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…
Reuther, Anne; Otto, Ione
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)
Bryan, E. Lewis; Friedlob, G. Thomas
Describes a model for establishing control of school food services through analysis of the aggregate variances of quantity, collection, and price, and of their separate components. The separable component variances are identified, measured, and compared monthly to help supervisors identify exactly where plans and operations vary. (Author/MLF)
These instructional materials are intended for a course on food production, management, and services involved in baking. The following introductory information is included: use of this publication; competency profile; instructional/task analysis; related academic and workplace skills list; tools, materials, and equipment list; 13 references; and a…
Mississippi State Dept. of Education, Jackson. Office of Vocational, Technical and Adult Education.
Standardized vocational education course titles and core contents for two courses in Mississippi are provided: food production, management, and services I and II. The first course contains the following units: (1) Vocational Industrial Clubs of America (VICA); (2) sanitation; (3) safety; (4) front of the house operations; (5) beverages; (6) food…
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…
Lahou, E; Jacxsens, L; Daelman, J; Van Landeghem, F; Uyttendaele, M
The microbiological performance of a food safety management system in a food service operation was measured using a microbiological assessment scheme as a vertical sampling plan throughout the production process, from raw materials to final product. The assessment scheme can give insight into the microbiological contamination and the variability of a production process and pinpoint bottlenecks in the food safety management system. Three production processes were evaluated: a high-risk sandwich production process (involving raw meat preparation), a medium-risk hot meal production process (starting from undercooked raw materials), and a low-risk hot meal production process (reheating in a bag). Microbial quality parameters, hygiene indicators, and relevant pathogens (Listeria monocytogenes, Salmonella, Bacillus cereus, and Escherichia coli O157) were in accordance with legal criteria and/or microbiological guidelines, suggesting that the food safety management system was effective. High levels of total aerobic bacteria (>3.9 log CFU/50 cm(2)) were noted occasionally on gloves of food handlers and on food contact surfaces, especially in high contamination areas (e.g., during handling of raw material, preparation room). Core control activities such as hand hygiene of personnel and cleaning and disinfection (especially in highly contaminated areas) were considered points of attention. The present sampling plan was used to produce an overall microbiological profile (snapshot) to validate the food safety management system in place.
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…
Kassa, Hailu; Silverman, Gary S; Baroudi, Karim
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.
Luning, P.A.; Chinchilla, A.C.; Jacxsens, L.; Kirezieva, K.K.; Rovira, J.
Food service establishments (FSE) operate under restricted technological and organisational circumstances, making them susceptible to food safety problems as reported frequently. Aim of this study was to get insight in Food Safety Management System (FSMS) performance in different types of FSE in
Yatsun Leonid M.
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.
Kristensen, Niels Heine; Dahl, Astrid; Mikkelsen, Bent Egberg
Kristensen NH, Thorsen AV, Dahl A, Engelund EH, Mikkelsen BE (2005): Innovation, Management and Sustainability - change processes in the food service sector. Chapter in "Culinary Arts and Sciences V - Global and National Perspectives". Bournemouth University. ISBN 1-85899-179-X......Kristensen NH, Thorsen AV, Dahl A, Engelund EH, Mikkelsen BE (2005): Innovation, Management and Sustainability - change processes in the food service sector. Chapter in "Culinary Arts and Sciences V - Global and National Perspectives". Bournemouth University. ISBN 1-85899-179-X...
Faught, Suzanne G.
This publication contains competency task lists that address principal entry-level and career-sustaining jobs in the occupational categories of general merchandise retailing, food service management, and business and personal services marketing. Section I, Development of the Competency Task Lists, provides details on how the competencies were…
Grigoroudis, Evangelos; Psaroudaki, Antonia; Diakaki, Christina
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.
Riegel, Ronald B.
Companies such as ARA Services provide lunch every day to more than 1 million students in over 280 school districts nationwide. An Illinois superintendent lists several reasons for school districts to consider "outsourcing" their food-service operations, including cost-saving opportunities, capacity for offering comprehensive services…
Capps, Oral; Park, John L
The food retailing and food service sector is not only an important component of the food marketing channel but is also vital to the United States economy, accounting for more than 7% of the United States gross domestic product in 2001. The business of food retailing and food service is undergoing salient change. The authors argue that the singular force driving this change is the consumer. To understand the linkages in the food marketing channel, this article provides information on the farm-to-retail price spread and the economic forces that influence their magnitude. Examples are given of farm-to-retail price spreads for red meat and dairy industries. In addition, the economics behind the provision of retail services and the growth of the food service industry are discussed. Further, the authors demonstrate that the structure of the food market channel is consumer driven, and present three characteristics of convenience (preparation, delivery, and service) and identify four food distribution channels in terms of convenience (complete convenience, traditional food service, consumer direct, and traditional retail).
Fieschi, Maurizio; Pretato, Ugo
It is estimated that in Europe 88-100 million tonnes of food waste are generated every year, with a Global Warming Potential (GWP) of around 227 MT of CO 2 equivalents generated for their collection and disposal. A 12% of this waste is estimated to arise from food service within the hospitality sector, which includes quick service restaurants, casual and fine dining, contract catering (canteens, prisons, hospitals, schools etc.) as well as indoor and outdoor events and exhibitions. Given this considerable amount and that the mixed unsorted collection is often the only practicable way to handle such waste flows, the choice of tableware and cutlery can make a big difference in facilitating waste collection as well as in reducing the overall environmental impact of food waste management. This study compares the environmental performance of using biodegradable & compostable single use tableware with organic recycling of food waste through composting against a traditional scenario using fossil-based plastic tableware and disposal of the waste flows through incineration and landfill. The study has taken into account the main requirements of the recently published Product Environmental Footprint (PEF) methodology of the European Commission. The results confirm that the use of biodegradable and compostable tableware combined with organic recycling is the preferred option for catering in quick service restaurants, contract catering and events, since it reduces significantly the carbon, water and resource footprint and is fully in line with the principles of a circular economy. Copyright © 2017 Elsevier Ltd. All rights reserved.
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)
Huang, Hui-Chun; Shanklin, Carol W
The United States is experiencing remarkable growth in the elderly population, which provides both opportunities and challenges for assisted-living facilities. The objective of this study was to explore how service management influences residents' actual food consumption in assisted-living facilities. Physical factors influencing residents' service evaluation and food consumption also were investigated. A total of 394 questionnaires were distributed to assisted-living residents in seven randomly selected facilities. The questionnaire was developed based on an in-depth literature review and pilot study. Residents' perceived quality evaluations, satisfaction, and physical constraints were measured. Residents' actual food consumption was measured using a plate waste technique. A total of 118 residents in five facilities completed both questionnaires and food consumption assessments. Descriptive, multivariate analyses and structural equation modeling techniques were employed. Service management, including food and service quality and customer satisfaction, was found to significantly influence residents' food consumption. Physical constraints associated with aging, including a decline in health status, chewing problems, sensory loss, and functional disability, also significantly influenced residents' food consumption. A significant relationship was found between physical constraints and customer satisfaction. Foodservice that provides good food and service quality increases customer satisfaction and affects residents' actual food consumption. Physical constraints also influence residents' food consumption directly, or indirectly through satisfaction. The findings suggest that food and nutrition professionals in assisted-living should consider the physical profiles of their residents to enhance residents' satisfaction and nutrient intake. Recommendations for exploring residents' perspectives are discussed.
Fontcuberta-Famadas, M; Serral, G; López, M J; Balfagón, P; García-Cid, E; Caballé-Gavaldà, L
An intervention to promote the development of an allergen control plan (ACP) and preventive measures for the management of allergens in school food services was implemented in all schools of Barcelona city over a three-year period (2013-2015) by the public health services. The present study aimed to assess changes regarding the management of food allergens in school food services in Barcelona after an intervention conducted by the public health services of the city. School meal operators of a random sample of 117 schools were assessed before and after the intervention using a structured questionnaire. The questionnaire collected general information on the students and their demand for special menus, and included 17 closed questions regarding the implementation of specific preventive measures for the management of allergens. Based on these 17 questions, a food safety score was calculated for each school. The improvement in these scores was evaluated. The results showed positive increments in the percentage of implementation of 12 of the 17 preventive measures assessed. The percentage of school food services with an implemented ACP increased by 49%. Schools with external and internal food supplies increased their scores by 16.5% and 19.6%, respectively. The greatest improvements were observed in smaller food services and in schools located in districts with low gross household incomes. The intervention was effective in improving school food services' management of allergens and in reducing the differences found among food services in the pre-intervention survey. We must also focus efforts on reducing socio-economic inequalities linked to the management of allergens. Copyright © 2018 SEICAP. Published by Elsevier España, S.L.U. All rights reserved.
Adkins, S.K.; Alford, D.R.; Barnette, A.B.
The Management Services Section provides coordinated professional administrative services to the Fusion Energy Division (FED), allowing the work of technical professionals to be more fully concentrated in their areas of specialty. Services are provided in general administration, personnel, financial management, communications (including text and graphics generation), management information, library, safety, quality assurance, and nonprogrammatic engineering services. Highlights of the past year included adoption of the Procurement Module in the FED Management Information System (MIS) for use by the entire Laboratory, completion of the Personnel Module of the MIS, greatly increased personnel recruiting activity, and increased industrial subcontracting activity
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.
management procedures for receipt, inventory, stowage, and issue of provisions onboard ships have remained relatively unchanged for decades. Culinary ...improve the quality of life for Culinary Specialists 15. NUMBER OF PAGES 87 14. SUBJECT TERMS Inventory management , records keeper, stores onload...remained relatively unchanged for decades. Culinary Specialists are utilizing an antiquated and unreliable inventory management program (the Food
Li, Xiaoying; Zhu, Qinghua
The question on how to evaluate a company's green practice has recently become a key strategic consideration for the food service supply chain management. This paper proposed a novel hybrid model that combines a fuzzy Decision Making Trial And Evaluation Laboratory(DEMATEL) and Analysis Network Process(ANP) methods, which developed the green restaurant criteria and demonstrated the complicated relations among various criteria to help the food service operation to better analyze the real-world situation and determine the different weight value of the criteria .The analysis of the evaluation of green practices will help the food service operation to be clear about the key measures of green practice to improve supply chain management.
Rogalla, Edward V.
Research was conducted to determine areas of strengths and weaknesses of the Food Service/Hospitality Management program of Ferris State University (Michigan). The study examined graduates' perceptions of the preparation they received and of the adequacy of their preparation for the hospitality industry. A literature review focused on strategies…
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)
College Planning & Management, 2002
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)
Heikkilä, Lotta; Reinikainen, Anu; Katajajuuri, Juha-Matti; Silvennoinen, Kirsi; Hartikainen, Hanna
Avoidable food waste is produced in the food service sector, with significant ecological and economical impacts. In order to understand and explain better the complex issue of food waste a qualitative study was conducted on the reasons for its generation in restaurants and catering businesses. Research data were collected during three participatory workshops for personnel from three different catering sector companies in Finland. Based on synthesized qualitative content analysis, eight elements influencing production and reduction of food waste were identified. Results revealed the diversity of managing food waste in the food service sector and how a holistic approach is required to prevent and reduce it. It is crucial to understand that food waste is manageable and should be an integral component of the management system. The model of eight factors provides a framework for recognition and management of food waste in the food service sector. Copyright © 2016 Elsevier Ltd. All rights reserved.
To provide information to organizations to help them implement sustainable food management, including joining the Food Recovery Challenge. To provide education and information to communities and concerned citizens.
Rolim, Mara Diana; Lima, Sheyla Maria Lemos; de Barros, Denise Cavalcante; de Andrade, Carla Lourenço Tavares
The scope of this article is to evaluate the SISVAN as a tool for planning, management and evaluation of food and nutrition actions in primary healthcare in the Unified Health System (SUS). It involved a cross-sectional study composed of a stratified random sample of the municipalities in the State of Minas Gerais. The subjects of the research were municipal officials of SISVAN who filled out a structured questionnaire. Descriptive analysis of the data was performed with the construction of simple and bivariate tables. It was observed that those responsible for SISVAN, collect (50%) and input (55%) weight, height, and food consumption data; whereas 53%, 59% and 71% do not analyze and do not recommend or perform nutrition actions, respectively. This being the case, most of those responsible do not use the information for planning, management and evaluation of food and nutrition traits. The findings show that the SISVAN is not used to its full potential; the data generated have not been used for planning, management and evaluation of nutrition services in primary healthcare in the SUS.
Herrick, R T; Tavárez, M A; Harsh, B N; Mellencamp, M A; Boler, D D; Dilger, A C
The objectives of this study were to determine the effect of 1) immunological castration (Improvest, a gonadotropin releasing factor analog-diphtheria toxoid conjugate) management strategy (age at slaughter and time of slaughter after second dose) and 2) sex on lipid oxidation and sensory characteristics of bacon stored under simulated food service conditions. For Objective 1, immunological castration management strategies included 24-wk-old immunologically castrated (IC) barrows 4, 6, 8, or 10 wk after the second Improvest dose (ASD); 26-wk-old IC barrows 6 wk ASD; and 28-wk-old IC barrows 8 wk ASD ( = 63). Objective 2 ( = 97) included IC barrows, physically castrated (PC) barrows, and gilts slaughtered at 24, 26, and 28 wks of age. Bellies from 2 slaughter dates were manufactured into bacon under commercial conditions. Bacon slices were laid out on parchment paper, packaged in oxygen-permeable poly-vinyl-lined boxes, and frozen (-33°C) for 1, 4, 8, or 12 wk to simulate food service conditions. At the end of each storage period, bacon was evaluated for lipid oxidation, moisture and lipid content, and sensory characteristics. Data from both objectives were analyzed using the MIXED procedure in SAS with belly as the experimental unit. For both objectives, as storage time increased, lipid oxidation of bacon increased ( 0.05). After 12 wk of frozen storage, lipid oxidation values for IC barrows, PC barrows, and gilts were still below 0.5 mg malondialdehyde/kg of meat, the threshold at which trained panelists may deem a food to be rancid. In conclusion, bacon shelf life characteristics were not altered by the immunological castration management strategy and bacon from IC barrows was similar to bacon from gilts. Therefore, bacon from IC barrows would result in shelf life and sensory quality similar to PC barrows and gilts.
Luetkemeier, R.; Liehr, S.
North-central Namibia is characterized by seasonal alterations of drought and heavy rainfall, mostly saline groundwater resources and a lack of perennial rivers. Water scarcity poses a great challenge for freshwater supply, harvest and food security against the background of high population growth and climate change. CuveWaters project aims at poverty reduction and livelihood improvement on a long term basis by introducing a multi-resource-mix as part of an integrated water resources management (IWRM) approach. Herein, creating water buffers by rainwater harvesting (RWH) and subsurface water storage as well as reuse of treated wastewater facilitates micro-scale gardening activities. This link constitutes a major component of a sustainable adaptation strategy by contributing to the conservation and improvement of basic food and freshwater resources in order to reduce drought vulnerability. This paper presents main findings of an impact assessment carried out on the effect of integrated water resources management on ecosystem services (ESS) relevant to food security within the framework of CuveWaters project. North-central Namibia is perceived as a social-ecological system characterized by a strong mutual dependence between natural environment and anthropogenic system. This fundamental reliance on natural resources highlights the key role of ESS in semi-arid environments to sustain human livelihoods. Among other services, food provision was chosen for quantification as one of the most fundamental ESS in north-central Namibia. Different nutritional values were utilized as indicators to adopt a demand-supply approach (Ecosystem Service Profile) to illustrate the ability of the ecosystem to meet people's nutritional requirements. Calculations have been conducted using both Bayesian networks to incorporate uncertainty introduced by the variability of monthly precipitation and the application of plant specific water production functions. Results show that improving the
Substance Misuse and Addiction Prevention Finance & Management Services Health Care Services Juvenile health care provider about vitamin D and the risks and benefits of supplementation. Finance and Management Services The Division of Finance and Management Services (FMS) provides financial, administrative
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.
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)
Full Text Available Although food allergy is a major public health problem, currently there is no effective and safe treatment except to avoid the foods .But the need for new options is critical now as the number of children diagnosed with food allergies rises. Avoiding the offending allergen in the diet is the primary treatment of food allergy. Once a food to which the patient is sensitive has been identified, the food must be removed from the diet. People with severe food allergies must be prepared to treat an anaphylactic reaction. These individuals also always should carry a syringe of adrenaline (epinephrine [EpiPen], and be prepared to self-administer it if they think they are developing an allergic reaction. Several medications are available for treating the other symptoms of food allergy. For example, antihistamines can relieve gastrointestinal symptoms, hives, sneezing, and a runny nose. Bronchodilators can relieve the symptoms of asthma. They are not effective, however, in preventing an allergic reaction when taken prior to eating the food. In fact, no medication in any form is available to reliably prevent an allergic reaction to a certain food before eating that food.Novel therapeutic approaches to food allergy can be classified as food allergen-specific therapy(immunotherapy with native or modified recombinant allergens, or oral desensitization or food allergen-nonspecifictherapy (anti-IgE, traditional Chinese medicine. Key Words: Children, Food Allergy, Management.
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…
Considers ways to include schools' food service departments in technology planning. Discusses school food service software applications, considerations and challenges of automating food service operations, and business-to-business Internet solutions. (EV)
Stilwell, E. J.
Most of the key areas of concern in packaging the three principle food forms for the space station were covered. It can be generally concluded that there are no significant voids in packaging materials availability or in current packaging technology. However, it must also be concluded that the process by which packaging decisions are made for the space station feeding program will be very synergistic. Packaging selection will depend heavily on the preparation mechanics, the preferred presentation and the achievable disposal systems. It will be important that packaging be considered as an integral part of each decision as these systems are developed.
The author reports on the U.S. Department of Agriculture's plan to look closely at whether the food-service-management companies running many school cafeterias are passing along all the discounts and rebates they receive from their suppliers to the districts that hire them. The plan to probe companies will begin in August, said Alison Decker, a…
Yuriy I. Dreizis
Full Text Available It is shown that services take the leading place in modern, post-industrial society. The world economy has passed the period of deindustrialization and became service economy. Fundamentals of service economy are not physical goods, but service. The special nature of service and its property demands the mechanism of management, other than physical goods. Ensuring necessary quality of the provided service is one of the main problems, which is put before the organization by peculiar properties of service. Therefore, quality management of service is the most important branch of management of the modern organization.
This is a webinar page for the Sustainable Management of Materials (SMM) Web Academy webinar titled Let’s WRAP (Wrap Recycling Action Program): Best Practices to Boost Plastic Film Recycling in Your Community
Studer, Adrian; Blatter, Martin; Glenz-Mounir, Chantal
Die Diplomarbeit befasst sich mit dem Thema „Profitables Food & Beverage Management“, es geht darum, wie Restaurationsstätten, Beherbergungsbetriebe und Campingbetreiber ihren Umsatz innerhalb kürzester Zeit um 6 bis 8 % und den Gewinn um 8 bis 10 % steigern können. Grundlage für die Diplomarbeit ist das Buch „Profitables Food & Beverage Management“ von Urs Schaffer1 und die angebotenen Kurse von ritzy*2. Mit dem Buch und dem Module Profit Management auf dem ritzycampus3 haben die Wirte, Hote...
Ledoux, Elise; Cloutier, Esther; Fournier, Pierre-Sébastien
Previous studies have shown that the job knowledge and prudent knowledge of experienced workers constitute a wealth that needs to be shared in workplaces to promote worker integration, job retention and occupational health and safety. It appears, however, that certain management practices undermine this knowledge sharing process. This case study of food service helpers in institutional food service departments is part of a research project aimed at comparing the impact of different work organization methods on knowledge sharing in the workplace on the basis of case studies carried out in several organizations. The results of this case study reveal that by destabilizing and weakening the work teams, flexible management practices create an environment that is not conducive to experiential knowledge sharing.
Hazarika, Panna; Galligan, Stephen
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)
J. S. DOROTHY
Full Text Available Indira Gandhi National Open University (IGNOU which was established initially as a Single mode Distance Teaching Institution (DTI in the year 1985 opened its campus to face-to-face education in the year 2008 and thus now is a Dual mode Distance Teaching Institution (DTI. The Post Graduate Programme (Master of Science in Dietetics and Food Service Management (MScDFSM Programme of IGNOU offered through the Distance Learning Mode from the year 2005 has been the boon in developing human resources involved in Nutrition and Dietetics services and also serves as a mode for continuing education among the professionals on-the-job. Accessibility to the programme is independent of the qualification earned at the Bachelor’s level as at IGNOU flexibility of the qualification is ensured for fulfilling the eligibility criteria into the MScDFSM Programme so that the diverse needs of the aspirants are accommodated at entry level itself. The Programme is unique in that it has compulsory Dissertation and Internship besides the Theory and Practical Courses. The Self-Study is enriched by the Teacher inbuilt Self-instructional Study Materials coupled with compulsory submission of the Tutor Marked Assignments (TMA which phase learning and initiate the didactic communication between the Academic Counsellor (who facilitate the Academic Transactions at the field level functionary - the Learner Support Centre and the Learner. The MSc DFSM Programme of IGNOU, as the distance learning programme offered by the School of Continuing Education (SOCE of IGNOU in the Indian Sub-Continent only. This paper discusses how the MScDFSM Programme of IGNOU is contributing to the staff development of in-service Nutritionists and Dietitians through the distance education/learning mode in Lucknow (Uttar Pradesh, North India Regional Centre. This paper also highlights the Institutions, which served as the Learner Support Centres from the year 2005 (when the programme was launched till 2011
... 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...
Bas, Murat; Temel, Mehtap Akçil; Ersun, Azmi Safak; Kivanç, Gökhan
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.
Full Text Available The offer of medical services depends on medical personnel and more than this, on the management in the medical field since any resource not managed well or not managed at all is only a lost one, regardless its value. Management is therefore the key, the
Lee, Jounghee; Park, Sohyun
The sodium content of meals provided at worksite cafeterias is greater than the sodium content of restaurant meals and home meals. The objective of this study was to assess the relationships between sodium-reduction practices, barriers, and perceptions among food service personnel. We implemented a cross-sectional study by collecting data on perceptions, practices, barriers, and needs regarding sodium-reduced meals at 17 worksite cafeterias in South Korea. We implemented Chi-square tests and analysis of variance for statistical analysis. For post hoc testing, we used Bonferroni tests; when variances were unequal, we used Dunnett T3 tests. This study involved 104 individuals employed at the worksite cafeterias, comprised of 35 men and 69 women. Most of the participants had relatively high levels of perception regarding the importance of sodium reduction (very important, 51.0%; moderately important, 27.9%). Sodium reduction practices were higher, but perceived barriers appeared to be lower in participants with high-level perception of sodium-reduced meal provision. The results of the needs assessment revealed that the participants wanted to have more active education programs targeting the general population. The biggest barriers to providing sodium-reduced meals were use of processed foods and limited methods of sodium-reduced cooking in worksite cafeterias. To make the provision of sodium-reduced meals at worksite cafeterias more successful and sustainable, we suggest implementing more active education programs targeting the general population, developing sodium-reduced cooking methods, and developing sodium-reduced processed foods.
Rizwana Khatoon; Debkumar Chakraborty; R.C. Chandni; Amar Sankar; A.V. Raghu
Food safety system mainly focuses on identifying and preventing hazards that may lead product to deteriorate. The main important of manufacturing practice is a system that ensures that products meet food safety, quality and legal requirements. The hazard analysis and critical control point system, applies to food safety management, uses the approach of controlling critical points in food handling to prevent food safety problems. Besides enhancing food safety, other benefits of applying HACCP ...
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…
Zoe Paget is the customer services manager at YourVets. Her role includes managing the company's call centre, social media marketing, working with the marketing department to develop customer care initiatives and reporting service levels to the company's directors. British Veterinary Association.
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,…
... 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...
Problems of NPP service life management and service life prolongation are reviewed. Methods for the prolongation of the French NPP service life are discussed, priority directions of nuclear block service life management in regard to aging in the context of the European program of investigation into the materials aging are identified. Questions of the provision of the 60 years service life of the Mihama 1 block (Japan) and decision of the problem of the control equipment aging in Great Britain are discussed. Situation with the prolongation of licenses on the NPP operation in the USA and Spain is considered [ru
Tzeng, Gwo-Hshiung; Chang, Hung-Fan
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...
... 7 Agriculture 4 2010-01-01 2010-01-01 false Storage and inventory management of donated foods. 250... Donated Foods in Contracts With Food Service Management Companies § 250.52 Storage and inventory management of donated foods. (a) General requirements. The food service management company must meet the...
Patten, Emily Vaterlaus; Alcorn, Michelle; Watkins, Tracee; Cole, Kerri; Paez, Paola
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.…
Manager Information Management and Innovation Services ... manages research services for end users, ensures that internal clients know how to access ... in order to ensure that services provided meet a high level of quality and client needs ...
ISSN 0378-5254 Journal of Family Ecology and Consumer Sciences, Vol 27: No 2, 1999. 85. Purchasing ... Although the pro- curement process for all types of food service units, ... Clients are more satisfied and management control improves ...
Becker, Thelma L.
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)
Wright, Benjamin L; Walkner, Madeline; Vickery, Brian P; Gupta, Ruchi S
Food allergies have become a growing public health concern. At present the standard of care focuses on avoidance of trigger foods, education, and treatment of symptoms following accidental ingestions. This article provides a framework for primary care physicians and allergists for the diagnosis, management, and treatment of pediatric food allergy. Copyright © 2015 Elsevier Inc. All rights reserved.
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…
Ismail, Zurina; Shokor, Shahrul Suhaimi AB
Rapid life time change of the Malaysian lifestyle had served the overwhelming growth in the service operation industry. On that occasion, this paper will provide the idea to improve the waiting line system (WLS) practices in Malaysia fast food chains. The study will compare the results in between the single server single phase (SSSP) and the single server multi-phase (SSMP) which providing Markovian Queuing (MQ) to be used for analysis. The new system will improve the current WLS, plus intensifying the organization performance. This new WLS were designed and tested in a real case scenario and in order to develop and implemented the new styles, it need to be focusing on the average number of customers (ANC), average number of customer spending time waiting in line (ACS), and the average time customers spend in waiting and being served (ABS). We introduced new WLS design and there will be prompt discussion upon theories of benefits and potential issues that will benefit other researchers.
Anderson, B. Robert
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.…
Agung Gita Subakti
Full Text Available In an organization, decision making hold an important role. That is why a decision made by managers should be a final decision that should be done by their subordinates or those who are related with the organization. In the effort to increase the quality of management information system, a research was held in X Resorts and Hotels Bandung to analyze management information system in the relation to decision making especially in Food and Beverage Service Department and recommendation of how to handle the problem occurred. From the questioner with data analyzing technique of spearman rank gained correlation result 0,84, with determination coefficient 71% which means the management information system has 71% level of influence to decision making, meanwhile the rest of the result (29% shows other factors, which also were related with the decision making other than management information system. To solve with the problem, it is recommended that X Resorts and Hotels decrease the level of information product error in management information used and fasten the delivery of provided information.
Hedeen, Nicole; Reimann, David; Everstine, Karen
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
Food safety is a growing global concern not only because of its continuing importance for public health but also because of its impact on international trade. The application of total quality management (TQM) provides the best possible care by continuously improving products and services to meet or
Viljoen, Adam Herman
The importance of management in the food and beverage sector as well as managing food and beverage service employees are crucial aspects that influence quality service delivery. The food and beverage sector is a large service orientated segment of the greater tourism industry, and effective management of employees is therefore necessary since employees are regarded as the primary resource through which establishments deliver services. One might further argue that an employee is...
... 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...
Full Text Available Ensuring quality and safety of food are nowadays the most important goals set by companies who produce and distribute it. As a result, regulations have been introduced in the European Union countries concerning the production and distribution of food as well as norms which oblige companies to implement and execute several quality management systems.
The concept of food safety objective has been proposed to provide a target for operational food safety management, leaving flexibility in the way equivalent food safety levels are achieved by different food chains. The concept helps to better relate operational food safety management to public
Laura Lyra Santos
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.
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.
Ahmed, Mohamed; Jones, Eleri; Redmond, Elizabeth; Hewedi, Mahmoud; Wingert, Andreas; Gad El Rab, Mohamed
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.
Rogge, C.B.E.; Becker, Tilman C.
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.
Dade County Public Schools, Miami, FL.
This course outline has been prepared as a guide for the tenth grade student in commercial cooking and baking or food management, production, and services. It provides basic experiences in the field of commercial food service, the hotel and restaurant industry and types of food service establishments. The course consists of 90 clock hours, covered…
Kubota, Satoshi; Kawai, Hiromi
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.
Kuada, John; Narteh, Bedman
This article reports a study of the determinants of effective management of of retail banking services in Ghana......This article reports a study of the determinants of effective management of of retail banking services in Ghana...
Risk Management for Food Allergy is developed by a team of scientists and industry professionals who understand the importance of allergen risk assessment and presents practical, real-world guidance for food manufacturers. With more than 12 million Americans suffering from food allergies and little...... appropriate "safe" thresholds of ingredients, the food industry must take increasingly proactive steps to avoid direct or cross-contamination as well as ensuring that their products are appropriately labeled and identified for those at risk. This book covers a range of critical topics in this area, including...... indication of what is causing that number to continue to grow, food producers, packagers and distributors need to appropriately process, label and deliver their products to ensure the safety of customers with allergic conditions. By identifying risk factors during processing as well as determining...
WHO ARE OUR CUSTOMERS? Electric Users, regulators, vendors, suppliers, or our own employees? The answer is ALL exclamation point They are all customers. Regardless if they are external or internal customers, one must focus on quality of service delivery in order to maintain customer satisfaction. The most successful companies are quickly realizing that managing SERVICE EX NCE is our only future. For the next decade, the issue of service quality will exceed the issue of productivity. It is very easy to see that the business behind a utility is serving our electric consumers. However, internal customer service - service excellence to employees inside a company is the foundation for success. This paper describes a training program that is being implemented across Duke Power for employees on internal customer service. How we provide service to each other within a company impacts service quality to our external customers. This training refocuses behaviors and perceptions so to concentrate on quality service delivery to our internal customers - our employees. We all have positive and negative experiences with obtaining quality service by either external organizations or internal employees. Therefore, we start with a common foundation. Whether it be a supplier, vendor, or a station administrative group, we have experienced either excellent or poor customer service. All of us have potential in managing the delivery of excellent customer service. However, many of us may need new perspectives so to add depth with which we view and manage service excellence to our internal customers
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,…
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…
Florentina Daniela MATEI (TITILINĂ
Full Text Available New branches of tourism continues to grow along with the globalization of environmental policy, that's exactly why agritourism promotes returning to rural areas, recreational and farm activities, through which people assured longevity. In Romania, the sector attracts more and more tourists because it keeps many rural cultural heritage elements, combined with the beauty of the landscape and the harmony that is created through inter-human relationship. However, these services require sustained investments for conservation, but also for promotion. In this paper I wish to underline the major advantages of agritourism in boosting socio-economic development of the country and to customize certain strategies to succeed in managing this type of agritourism services.
National Sanitation Foundation, Ann Arbor, MI.
Equipment design specifications are presented relating to tables of all kinds, counters, sinks and drainboards, bins, shelves, drawers, hoods and similar kitchen appurtenances, not including baking, roasting, toasting, broiling or frying equipment, food preparation machinery such as slicers, choppers, and cutters, mixers and grinders, steam…
Portnoy, Jay M; Shroba, Jodi
Food allergies are estimated to affect as many as 8 % of children with 2.5 % being allergic to peanut products. Based on the results of recent surveys, this prevalence has been increasing over the last few decades for unknown reasons. As children with food allergies reach school age, the issue is becoming more common in schools. For that reason, schools are now required to be prepared to take responsibility for the safety of food-allergic students. This review discusses the common problems surrounding management of food allergies in the school setting along with reasonable recommendations for addressing those problems. The most important component of food allergy management is for the student to get an accurate diagnosis and to then discuss development of an anaphylaxis action plan with their health-care provider. Each school should insist that a copy of such a plan be provided for each student with food allergy and that epinephrine is readily available should a student have an anaphylactic reaction. In addition to epinephrine, it is essential that school personnel be properly trained to recognize and treat allergic reactions should they occur. Known deficiencies in school preparedness have been documented in previous literature, and consequently, both state and the federal government have begun to implement policies to help with school preparedness.
Journal of Environmental Health, 1972
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)
Kimmons, Joel; Jones, Sonya; McPeak, Holly H; Bowden, Brian
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.
Kimmons, Joel; Jones, Sonya; McPeak, Holly H.; Bowden, Brian
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
Watkins, Shirley Maree
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)
Wilson, Elisa D; Garcia, Alicia C
There is increasing global interest in sustainability and the environment. A hospital/health care food service facility consumes large amounts of resources; therefore, efficiencies in operation can address sustainability. Beliefs, attitudes, and behaviours about environmentally friendly practices in hospital/health care food services were explored in this study. Questionnaires addressed environmentally friendly initiatives in building and equipment, waste management, food, and non-food procurement issues. The 68 participants included hospital food service managers, clinical dietitians, dietary aides, food technicians, and senior management. Data analysis included correlation analysis and descriptive statistics. Average scores for beliefs were high in building and equipment (90%), waste management (94%), and non-food procurement (87%), and lower in food-related initiatives (61%) such as buying locally, buying organic foods, buying sustainable fish products, and reducing animal proteins. Average positive scores for behaviours were positively correlated with beliefs (waste management, p=0.001; food, p=0.000; non-food procurement, p=0.002). Average positive scores for attitude in terms of implementing the initiatives in health care were 74% for building and equipment, 81% for waste management, 70% for non-food procurement, and 36% for food. The difference in food-related beliefs, behaviours, and attitudes suggests the need for education on environmental impacts of food choices. Research is recommended to determine facilitators and barriers to the implementation of green strategies in health care. As food experts, dietitians can lead changes in education, practice, and policy development.
Full Text Available The aim of this paper is to present the essence of eff ective management to recall unsafe food. The implementation of the development is refl ected in its individual parts. Legal requirements oblige companies to take immediate action when an available product poses a threat to the consumer’s health or life. These actions imply blocking of a suspicious batch or a possible product recall, as well as eff ective communication with supervisory authorities and consumers, if a product has already been available to them. The scope of these regulations is scrupulously listed in private safety standards and food quality, such as BRC, IFS, or in an international norm ISO 22000. The article emphasized the importance of the traceability system to ensure eff ective recall, also analysed the results of the research into the causes and evaluated the eff ectiveness of the food recall.
... 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...
Tambo, Torben; Filtenborg, Jacob
IT service providers tend to view their services as quasi-embedded in the client organisations infrastructure. Therefore, IT service providers lack a full picture of being an organisation with its own enterprise archicture. By systematically developing an enterprise architecture using the unifica...... the unification operating model, IT service providers can much more efficient develop relevant service catalogues with connected reporting services related to SLA's and KPI's based on ITIL and newer frameworks like SIAM....
Cable Networks, Services, and Management is the first book to cover cable networks, services, and their management, in-depth, for network operators, engineers, researchers, and students. Thirteen experts in various fields have contributed their knowledge of network architectures and services, Operations, Administration, Maintenance, Provisioning, Troubleshooting (OAMPT) for residential and business services, cloud, Software Defined Networks (SDN), as well as virtualization concepts and their applications as part of the future directions of cable networks. The book begins by introducing architecture and services for Data Over Cable Service Interface Specification (DOCSIS) 3.0/ 3.1, Converged Cable Access Platform (CCAP), Content Distribution Networks (CDN, IP TV, and Packet Cable and Wi-Fi for Residential Services. Topics that are discussed in proceeding chapters include: operational systems and management architectures, service orders, provisioning, fault manageme t, performance management, billing systems a...
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.
National Craft Curricula and Certification Board for the Hotel, Catering and Tourism Industry, Dublin (Ireland).
This report profiles the activities and responsibilities of senior restaurant personnel (managers and headwaiters) in three industry sectors--hotels, upmarket restaurants, and popular/fast food outlets--in Ireland. It was commissioned by the National Craft Curricula and Certification Board in order to gather information that could be used for…
LIVIU ILIE FACALEATA
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.
Kauser, Naazia; N., Santoshi Lakshmi
Food handlers have a prime role to play in food businesses, and that is to guarantee the meals served are hygienic for consumption. The unhygienic working practices and attitude of the food handlers often play a major role in the food contamination process.The purpose of this study is to evaluate the level of knowledge, attitude and Food hygiene practices among food handlers in commercial food service outlets in Hyderabad. Two hundred food handlers from 20 food service outlets in the vicinity...
Papazoglou, M.; Andrikopoulos, V.; Benbernou, S.
Services are subject to constant change and variation, leading to continuous redesign and improvement. However, service changes shouldn't be disruptive by requiring radical modifications or by altering the way that business is conducted. In this article, we discuss a causal model of service changes
Kibret, Mulugeta; Abera, Bayeh
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.
... 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...
da Fonseca, Nelson L S
Cloud Services, Networking and Management provides a comprehensive overview of the cloud infrastructure and services, as well as their underlying management mechanisms, including data center virtualization and networking, cloud security and reliability, big data analytics, scientific and commercial applications. Special features of the book include: State-of-the-art content. Self-contained chapters for readers with specific interests. Includes commercial applications on Cloud (video services and games).
A number of products and services related to radioactive waste management are described. These include: a portable cement solidification system for waste immobilization; spent fuel storage racks; storage and transport flasks; an on-site low-level waste storage facility; supercompactors; a mobile waste retrieval and encapsulation plant; underwater crushers; fuel assembly disposal; gaseous waste management; environmental restoration and waste management services; a waste treatment consultancy. (UK)
... 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...
Lystbæk, Christian Tang
perspectives on the potential impact of public service performance measurement offer a range of contradictory propositions. Its alleged benefits include public assurance, better functioning of supply markets for public services, and direct improvements of public services. But the literature also demonstrates...... the existence of significant concern about the actual impact, the costs and unintended consequences associated with performance measurement. Performance measurement and management have been part of the political agenda within the public sphere since their adoption in the post-Second World War period...... of political masters and their mistresses rather than public service. Another area of concern is the cost of performance measurement. Hood & Peters (2004:278) note that performance measurement is likely to “distract middle- and upper-level officials, create massive paperwork, and produce major unintended...
Garzon, Dawn Lee; Kempker, Tara; Piel, Pamela
The incidence of food allergies is steadily increasing. Due to potentially life-threatening complications, it is important that primary care providers recognize and appropriately manage these disorders. This article includes a discussion of the current evidence-based guidelines for the diagnosis, screening, and management of food allergies.
This thesis describes the epidemiology, diagnosis and management of food allergy. Epidemiology This thesis shows that the prevalence of self-reported adverse food reactions in children and adults was high: 17-25% for all foods and 10-11% for 24 preselected, so-called priority foods. The prevalence
Robinson, Joanne M.; Ficca, Michelle
School nurses play a key role in managing students with food allergies. It is becoming more common to encounter students with severe allergies to multiple foods, putting them at risk for anaphylaxis. It is essential that the school nurse have a clear understanding of food allergies and how to effectively manage students in the school setting.…
Department of Veterans Affairs — Provides an enterprise-wide capability for managing individual authorizations for access to protected information. An Individual Authorization is an abstract concept...
Services are today the dominant sector of the economic activity both in terms of economic performance and labor utilization. Becoming an essential part of today’s society, they are considered the basis of a healthy economy, fact that has increased the importance of services and the research in the field. One of the biggest challenges regarding this sector is the evaluation and assurance of quality. There is still a lack of unanimity regarding the definitions, measurement procedures and the a...
Spiegel, van der M.
Keywords: effectiveness, food quality management, instrument, quality performance, contextual factors, agri-food production, conceptual model, performance measurement indicators, identification, validation, assessment, quality assurance systems, QA systems, HACCP, Hygiene code, ISO, BRC, GMP, bakery
Boye, Joyce I; Godefroy, Samuel Benrejeb
.... Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free...
... 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...
Militello, J; Coleman, L J; Haran, E
The older population is becoming more important to our society everyday. These individuals are being studied for their past, present, and potential impact on markets and marketing. Evaluated as a user of products or services in the marketplace or an employee or volunteer within the marketing system, this segment is gaining a visibility and importance. An interview was conducted with five Nutrition Project Directors to obtain an overview of Federally Funded Nutrition Programs for the Elderly. The areas which were highlighted were service delivery, site activities, management styles, barriers to service, clientele composition, food planning and preparation, staffing, USDA funding, coordination, marketing, transportation, and volunteerism. The Second Quarter Service Provider Output Reports for 1991, which are compiled by the Nutrition Projects and submitted to the Area Agency on Aging, were utilized to obtain client profile information (Reports, 1991). The analysis sought to compare the programs offered in the five counties on a number of factors which could be quantified. It was hoped that by looking at the numerical ratios, and depicting them graphically, any trends or unique characteristics of the programs could be identified. In that the percentage of Florida's present elder population (17%) far exceeds the national average (12%) these findings could be utilized by nutrition programs outside of Florida to plan for future funds. Analysis of quantitative information on the five programs yielded information on cost comparisons and on services.
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A quality of service (QoS) management framework for systems is presented that satisfies application needs along multiple dimensions such as timeliness, reliability, cryptographic security and other application specific quality requirements...
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.
....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...
Batagan, Lorena; Pocovnicu, Adrian; Capisizu, Sergiu
A characteristic of today's society is the increasing use of modern information and communication technologies in all areas. Computer applications, called e-services, are being developed to provide efficient access to services, electronically. Quality management systems are needed to provide a consistent way to select, evaluate, prioritize and…
Many corporations are embracing knowledge management (KM) to capture the intellectual capital of their employees. This article focuses on KM applications for reference work in libraries. It defines key concepts of KM, establishes a need for KM for reference services, and reviews various KM initiatives for reference services.
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…
... 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...
... 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...
Institutional Effectiveness Assessment Process, 1992-93. Executive Summary. Hospitality and Service Occupations Division, Food Sciences Department, Food Production Program, Food Production Management Program, Pastry and Specialty Baking Program.
South Seattle Community Coll., Washington.
In the 1992-93 academic year, the Hospitality and Food Sciences Department at South Seattle Community College conducted surveys of current and former students and local foodservice employers to determine the level of satisfaction with Department programs. Specifically, the surveys focused on four key outcomes: determining the extent to which…
Full Text Available Services are today the dominant sector of the economic activity both in terms of economic performance and labor utilization. Becoming an essential part of today’s society, they are considered the basis of a healthy economy, fact that has increased the importance of services and the research in the field. One of the biggest challenges regarding this sector is the evaluation and assurance of quality. There is still a lack of unanimity regarding the definitions, measurement procedures and the aspects that need to be provided and measured. Through this article we intend to treat these subjects and provide a broad perspective on this topic. Thus, we hope to highlight some practices and directions that could be relevant for the organizations in this field.
Martin, Kenneth E.; Knabel, Steve; Mendenhall, Von
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)
Full Text Available The service life of rails depends especially on the operational loads and speeds on the railway lines, as well as on the rail maintenance policy. There are multiple aspects of rail maintenance optimization. The following article considers optimisation of rail maintenance activities relating to rail head surface condition in order to reduce corrective work on track geometry, as well as to minimize the overall costs for track maintenance. The objects of this research are issues and challenges related to rail and track maintenance in curves on modern conventional railway lines for mixed traffic.
This podcast highlights the importance of ensuring that comprehensive school plans are in place to manage food allergies. It also identifies some key actions school administrators can take to support students with food allergies, and highlights CDC food allergy resources for schools.
This podcast highlights the importance of ensuring that comprehensive school district plans are in place to manage food allergies. It also identifies some key actions school superintendents can take to support students with food allergies, and highlights CDC food allergy resources for schools.
Spiegel, van der, M.
Keywords: effectiveness, food quality management, instrument, quality performance, contextual factors, agri-food production, conceptual model, performance measurement indicators, identification, validation, assessment, quality assurance systems, QA systems, HACCP, Hygiene code, ISO, BRC, GMP, bakery sector.In the last decade several incidents have occurred in the agri-food sector, such as the affairs of dioxin and BSE, whereas also the incidence of food-borne diseases and the production of hi...
Guthrie, Joanne F; Newman, Constance; Ralston, Katherine; Prell, Mark; Ollinger, Michael
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.
Kibler, Kelly M; Reinhart, Debra; Hawkins, Christopher; Motlagh, Amir Mohaghegh; Wright, James
Throughout the world, much food produced is wasted. The resource impact of producing wasted food is substantial; however, little is known about the energy and water consumed in managing food waste after it has been disposed. Herein, we characterize food waste within the Food-Energy-Water (FEW) nexus and parse the differential FEW effects of producing uneaten food and managing food loss and waste. We find that various food waste management options, such as waste prevention, landfilling, composting, anaerobic digestion, and incineration, present variable pathways for FEW impacts and opportunities. Furthermore, comprehensive sustainable management of food waste will involve varied mechanisms and actors at multiple levels of governance and at the level of individual consumers. To address the complex food waste problem, we therefore propose a "food-waste-systems" approach to optimize resources within the FEW nexus. Such a framework may be applied to devise strategies that, for instance, minimize the amount of edible food that is wasted, foster efficient use of energy and water in the food production process, and simultaneously reduce pollution externalities and create opportunities from recycled energy and nutrients. Characterization of FEW nexus impacts of wasted food, including descriptions of dynamic feedback behaviors, presents a significant research gap and a priority for future work. Large-scale decision making requires more complete understanding of food waste and its management within the FEW nexus, particularly regarding post-disposal impacts related to water. Copyright © 2018 Elsevier Ltd. All rights reserved.
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…
Noor, Talal H; Bouguettaya, Athman
This book describes the design and implementation of Cloud Armor, a novel approach for credibility-based trust management and automatic discovery of cloud services in distributed and highly dynamic environments. This book also helps cloud users to understand the difficulties of establishing trust in cloud computing and the best criteria for selecting a service cloud. The techniques have been validated by a prototype system implementation and experimental studies using a collection of real world trust feedbacks on cloud services.The authors present the design and implementation of a novel pro
Trevino, Roberto P.; Pham, Trang; Mobley, Connie; Hartstein, Jill; El Ghormli, Laure; Songer, Thomas
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.
Full Text Available The service sector plays an increasingly large modern market economies. By being unable to provide customers a tangible product in the hands of service providers makes the situation more difficult. Their success depends on customer satisfaction, which expect a certain benefit for the money paid, on quality, on mutual trust and many other attributes. What is very interesting is that they may differ from client to client, and there is no guarantee satisfaction to all customers, even if the service provided is the same. This shows the complex nature of services and efforts on service providers would have to be made permanent in order to attract more customers. This paper addresses the issues of continuous quality improvement of health services as an important part of the services sector. Until recently, these services in Romania although under strict control of the state, had a large number of patients who are given very little attention, which is why quality improvement acestoraa was compulsory. Opening and changing economic environment, increasing customer demands, forced hospitals that serve as a nodal point between these services and their applicants to adopt modern management methods and techniques to become competitive and to give patients the quality service expected. Modern society has always sought to provide the means to ensure good health closer to the needs of modern man. These have become more complex and more expensive and naturally requires financial resources increasingly mari.Este why, every time, all the failures alleging lack of money and resources in general. Is it true? Sometimes yes, often, no! The truth is that human and material resources are not used in an optimal way. The answer lies mainly in quality management. We will see what should be done in this regard.
Bolokonya, Herbert Chiwalo
In the field of radiation safety and protection there are a number of institutions that are involved in achieving different goals and strategies. These strategies and objectives are achieved based on a number of tools and systems, one of these tools and systems is the use of a management system. This study aimed at reviewing the management system concept for Technical Service Providers in the field of radiation safety and protection. The main focus was on personal monitoring services provided by personal dosimetry laboratories. A number of key issues were found to be prominent to make the management system efficient. These are laboratory accreditation, approval; having a customer driven operating criteria; and controlling of records and good reporting. (au)
Full Text Available The general food legislation is a key element in creating systems for food safety and food. Its observance, particularly the general hygiene requirements, a prerequisite for the introduction of the HACCP system, and thus the overall safety of food preparation. The level of hygiene in catering premises reflects the responsibility of their management to food safety and also demonstrates the willingness of management to gain the favor of customers. In providing common food services and catering services to the public is always a danger of contagion that can spread the food, but also finished products. To avoid this possibility, it is necessary to apply the rules of hygiene. Establishments which provide catering services must meet the requirements to ensure the health of boarders. The common food services are very strict controled and is our aim to provide pointers on how to minimize risk and liability. Very dangerous is also bacterial transfer rates between hands and other common surfaces involved in food preparation in the kitchen. In our work we were rating the hygienic conditions and also verificating professional competence employee in common food services by using the modern methods like 3MTM PetrifilmTM .
Muhammad Iqbal; Susetyowati Susetyowati; Martalena Br Purba
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...
Dixon, Andrew M.; Simon, Matthew
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 ...
Whitehurst, Troy N., Jr.; Bourland, Charles T.
This paper summarizes the specification requirements for the Space Station Food System, and describes the system that is being designed and developed to meet those requirements. Space Station Freedom will provide a mix of frozen, refrigerated, rehydratable, and shelf stable foods. The crew will pre-select preferred foods from an approved list, to the extent that proper nutrition balance is maintained. A galley with freezers, refrigerators, trash compactor, and combination microwave and convection ovens will improve crew efficiency and productivity during the long Space Station Freedom (SSF) missions.
Spiegel, van der M.; Luning, P.A.; Boer, de W.J.; Ziggers, G.W.; Jongen, W.M.F.
Inappropriate management of food production operations cause several quality performance problems. Therefore, the actual contribution of food quality management to quality performance has to be revealed. This article investigates the effectiveness of food quality management in the bakery sector.
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.
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.
This podcast highlights the importance of ensuring that comprehensive school plans are in place to manage food allergies. It also identifies some key actions school administrators can take to support students with food allergies, and highlights CDC food allergy resources for schools. Created: 1/15/2015 by National Center for Chronic Disease Prevention and Health Promotion (NCCDPHP). Date Released: 1/15/2015.
This podcast highlights the importance of ensuring that comprehensive school district plans are in place to manage food allergies. It also identifies some key actions school superintendents can take to support students with food allergies, and highlights CDC food allergy resources for schools. Created: 1/13/2015 by National Center for Chronic Disease Prevention and Health Promotion (NCCDPHP). Date Released: 1/20/2015.
This podcast highlights the leadership role of school nurses in the management of food allergies in schools. It also identifies CDC food allergy resources for schools. Created: 1/20/2015 by National Center for Chronic Disease Prevention and Health Promotion (NCCDPHP). Date Released: 1/20/2015.
Morawetz, Deborah Y; Hiscock, Harriet; Allen, Katrina J; Davies, Sarah; Danchin, Margie H
The prevalence of Immunoglobulin E (IgE)-mediated food allergy in the developed world is increasing, overwhelming tertiary allergy services. Alternative models of care are required. General paediatricians could provide this care but may require further training to do so. We aimed to determine Australian general paediatricians': (i) knowledge and management of IgE-mediated food allergy; (ii) access to and use of diagnostic services; and (iii) interest in further training. Members of the Australian Paediatric Research Network completed an online survey in 2011/12. A case study elicited paediatrician's knowledge of diagnostic history taking, testing and key management principles. Study-designed questions assessed paediatricians' current practice, access to allergy services and interest in further training. One hundred sixty-eight (43%) of 390 paediatricians responded; 93 paediatricians reported managing food allergy. Diagnostic and management practices varied widely. Paediatricians had high levels of agreement (>90%) for only three of 13 questions pertaining to diagnosis and management. Only 56 (61%) correctly identified that a diagnosis of IgE-mediated food allergy requires a history consistent with a clinical reaction and a positive specific serum IgE antibody or skin prick test result. Reported waiting times for tertiary allergy services ranged from 5.4 (private) to 10.6 months (public). Most (91%) paediatricians expressed interest in further training. General paediatricians would benefit from further training if they are to practice allergy care as their diagnosis and management is often inconsistent with international guidelines. Training could be delivered online to maximise reach and uptake. If effective, such a model could relieve some of the burden experienced by Australian tertiary allergy services. © 2014 The Authors. Journal of Paediatrics and Child Health © 2014 Paediatrics and Child Health Division (Royal Australasian College of Physicians).
Cavallini, J.S.; Aiken, R.J.
The Government Services Information Infrastructure (GSII) is that portion of the NII used to link Government and its services, enables virtual agency concepts, protects privacy, and supports emergency preparedness needs. The GSII is comprised of the supporting telecommunications technologies, network and information services infrastructure and the applications that use these. The GSII is an enlightened attempt by the Clinton/Gore Administration to form a virtual government crossing agency boundaries to interoperate more closely with industry and with the public to greatly improve the delivery of government services. The GSII and other private sector efforts, will have a significant impact on the design, development, and deployment of the NII, even if only through the procurement of such services. The Federal Government must adopt new mechanisms and new paradigms for the management of the GSII, including improved acquisition and operation of GSII components in order to maximize benefits. Government requirements and applications will continue to evolv. The requirements from government services and users of form affinity groups that more accurately and effectively define these common requirements, that drive the adoption and use of industry standards, and that provide a significant technology marketplace.
The number of students with food allergies is increasing, with peanuts the leading culprit. Peer pressure and allergens hidden in baked goods can pose problems for school staff. Children with documented life-threatening allergies are covered by the Americans with Disabilities Act. Principals should reassure parents and use Section 504 guidelines…
K. K. Govender
Full Text Available This article reports the results of an empirical evaluation of a conceptual service encounter management model (Govender, 1999. The various hypotheses proposed to show a relationship between formal and informal socialisation strategies, and the bank employees' perception of the organisational climate and their role are empirically evaluated. Furthermore, the mediated effects of these socialization tactics on the bank customers perception of the service quality was also ascertained by matching a random sample of 210 bank employees with 1050 customers. Opsomming Hierdie artikel rapporteer die resultate van n empiriese evaluering van n konseptuele dienservaringsbestuursmodel (Govender, 1999. Verskeie hipoteses word voorgehou om n verband tussen formele en informele sosialise- ringstrategiee aan te toon, en die bankwerkers se persepsie van die organisatoriese klimaat en hulle rolle word empirics geevalueer.Verder word die modererende effek van hierdie sosialiseringstrategie op die bankkliente se persepsie van dienskwaliteit bepaal deur 'n ewekansige steekproefvan 210 bankwerkers met 1050 kliente af te paar.
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)…
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…
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…
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…
BCL Brief, 1992
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…
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)
The Manager, Technology Services (TS) manages IT operations and technical support. ... while ensuring high levels of customer service quality and availability. .... Represents the division and Centre during internal and external meetings, ...
Chapman, Benjamin; Eversley, Tiffany; Fillion, Katie; Maclaurin, Tanya; Powell, Douglas
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.
Liu, Xumin; Bouguettaya, Athman
Change Management for Semantic Web Services provides a thorough analysis of change management in the lifecycle of services for databases and workflows, including changes that occur at the individual service level or at the aggregate composed service level. This book describes taxonomy of changes that are expected in semantic service oriented environments. The process of change management consists of detecting, propagating, and reacting to changes. Change Management for Semantic Web Services is one of the first books that discuss the development of a theoretical foundation for managing changes
Russia and the U.S. provide the current International Space Station (ISS) food system. Each country contributes half of the food supply in their respective flight food packaging. All of the packaged flight food is stowed in Russian provided containers, which interface with the Service Module galley. Each country accepts the other's flight worthiness inspections and qualifications. Some of the food for the first ISS crew was launched to ISS inside the Service Module in July of 2000, and STS-106 in September 2000 delivered more food to the ISS. All subsequent food deliveries will be made by Progress, the Russian re-supply vehicle. The U.S. will ship their portion of food to Moscow for loading onto the Progress. Delivery schedules vary, but the goal is to maintain at least a 45-day supply onboard ISS at all times. The shelf life for ISS food must be at least one year, in order to accommodate the long delivery cycle and onboard storage. Preservation techniques utilized in the US food system include dehydration, thermo stabilization, intermediate moisture, and irradiation. Additional fresh fruits and vegetables will be sent with each Progress and Shuttle flights as permitted by volume allotments. There is limited refrigeration available on the Service Module to store fresh fruits and vegetables. Astronauts and cosmonauts eat half U.S. and half Russian food. Menu planning begins 1 year before a planned launch. The flight crews taste food in the U.S. and in Russia and rate the acceptability. A preliminary menu is planned, based on these ratings and the nutritional requirements. The preliminary menu is then evaluated by the crews while training in Russia. Inputs from this evaluation are used to finalize the menu and flight packaging is initiated. Flight food is delivered 6 weeks before launch. The current challenge for the food system is meeting the nutritional requirements, especially no more than 10 mg iron, and 3500 mg sodium. Experience from Shuttle[Mir also indicated
Veeken, van der D.J.M.; Rutten, W.G.M.M.
In this article a model is described, which enables differentiation of the logistics service that a company offers to its customers. Differentiating this service is essential for businesses with a large variation within their customer and/or products portfolio. The model consists of four phases:
Carnegie, Rachel Alison
Booming economic growth and rising consumer incomes have impacted food preferences and purchasing behavior in China. At the same time, several internationally publicized food safety incidents, particularly in the animal husbandry sector, have heightened awareness of and concern for food safety and quality in meat and dairy. Rising quality demand and safety concerns have been studied at length in the food retail sector, but also appear to be important in the food service industry. This researc...
van Kleef, Ellen; Frewer, Lynn J.; Chryssochoidis, George M.
In designing and implementing appropriate food risk management strategies, it is important to examine how key stakeholders perceive both the practice and effectiveness of food risk management.......In designing and implementing appropriate food risk management strategies, it is important to examine how key stakeholders perceive both the practice and effectiveness of food risk management....
Maurer, Martin H.; Hamm, Bernd; Teichgraeber, Ulf
Purpose: To describe the ServiceBlueprint model as a suitable method of service management in clinical medicine using the example of the routine clinical setting of a radiological department. Materials and methods: ServiceBlueprinting is a concept for the analysis, visualization, and optimization of service processes. To investigate whether the model will also provide a suitable representation of medical services, particularly the provision of radiological services, ServiceBlueprints were created for the modality computed tomography (CT). To this end, an independent observer analyzed the workflow of 40 consecutive CT examinations. Results: The ServiceBlueprint provided an analysis of the status quo of the service processes in CT imaging modality. Weak points in the processes thus became immediately apparent. The model could also be used for personnel management in that it helped to define the roles of staff members from different categories in the value-added process. It served as a basis for the implementation of quality management systems according to Total Quality Management (TQM) and DIN-EN-ISO-9001:2000. Conclusions: The ServiceBlueprint model is a service management concept that is also suitable to visualize medical service processes in routine clinical settings like in a radiology department and has a multifarious potential in process optimization, implementation of quality management systems, and human resources management.
Woodhall-Melnik, Julia; Cooke, Martin; Bigelow, Philip L
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.
This survey research aims to study the standard of service quality of food and beverage service staffs in hotel business by studying the service standard of three sample hotels, Siam Kempinski Hotel Bangkok, Four Seasons Resort Chiang Mai, and Banyan Tree Phuket. In order to find the international service standard of food and beverage service, triangular research, i.e. quantitative, qualitative, and survey were employed. In this research, questionnaires and in-depth interview were used for ge...
Le, V.M.; van Beijnum, Bernhard J.F.; de Goede, Leo; Almeroth, Kevin C.; Hasan, Masum
This paper proposes a concept to apply modeling tools to Multi-Provider Telematics Service Management. The service architecture is based on the framework called “Open Service Components” which serves as building blocks to compose end-to-end telematics services in terms of service components offered
Kristensen, Niels Heine; Netterstrøm, Sune; He, Chen
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...
Jacxsens, L; Uyttendaele, M; Devlieghere, F; Rovira, J; Gomez, S Oses; Luning, P A
There is a need to measure the food safety performance in the agri-food chain without performing actual microbiological analysis. A food safety performance diagnosis, based on seven indicators and corresponding assessment grids have been developed and validated in nine European food businesses. Validation was conducted on the basis of an extensive microbiological assessment scheme (MAS). The assumption behind the food safety performance diagnosis is that food businesses which evaluate the performance of their food safety management system in a more structured way and according to very strict and specific criteria will have a better insight in their actual microbiological food safety performance, because food safety problems will be more systematically detected. The diagnosis can be a useful tool to have a first indication about the microbiological performance of a food safety management system present in a food business. Moreover, the diagnosis can be used in quantitative studies to get insight in the effect of interventions on sector or governmental level. Copyright 2010 Elsevier B.V. All rights reserved.
Silvennoinen, Kirsi; Heikkilä, Lotta; Katajajuuri, Juha-Matti; Reinikainen, Anu
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.
McMeekin, T A; Baranyi, J; Bowman, J; Dalgaard, P; Kirk, M; Ross, T; Schmid, S; Zwietering, M H
Information systems are concerned with data capture, storage, analysis and retrieval. In the context of food safety management they are vital to assist decision making in a short time frame, potentially allowing decisions to be made and practices to be actioned in real time. Databases with information on microorganisms pertinent to the identification of foodborne pathogens, response of microbial populations to the environment and characteristics of foods and processing conditions are the cornerstone of food safety management systems. Such databases find application in: Identifying pathogens in food at the genus or species level using applied systematics in automated ways. Identifying pathogens below the species level by molecular subtyping, an approach successfully applied in epidemiological investigations of foodborne disease and the basis for national surveillance programs. Predictive modelling software, such as the Pathogen Modeling Program and Growth Predictor (that took over the main functions of Food Micromodel) the raw data of which were combined as the genesis of an international web based searchable database (ComBase). Expert systems combining databases on microbial characteristics, food composition and processing information with the resulting "pattern match" indicating problems that may arise from changes in product formulation or processing conditions. Computer software packages to aid the practical application of HACCP and risk assessment and decision trees to bring logical sequences to establishing and modifying food safety management practices. In addition there are many other uses of information systems that benefit food safety more globally, including: Rapid dissemination of information on foodborne disease outbreaks via websites or list servers carrying commentary from many sources, including the press and interest groups, on the reasons for and consequences of foodborne disease incidents. Active surveillance networks allowing rapid dissemination
For the last two decades, food logistics systems have seen the transition from traditional Logistics Management (LM) to Food Logistics Management (FLM), and successively, to Sustainable Food Logistics Management (SFLM). Accordingly, food industry has been subject to the recent
Clayton, Megan L; Clegg Smith, Katherine; Neff, Roni A; Pollack, Keshia M; Ensminger, Margaret
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.
Tabak, Rachel G; Moreland-Russell, Sarah
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.
ITIL® has become the de facto standard in Service Management best practice processes and the lens through which the value of IT services is viewed and measured. ITIL, with its emphasis on standardizing IT processes and building a common language, helps you better manage and optimize the cost and quality of IT services.As organizations look to implement quality Service Management processes, the same questions repeatedly arise: How do all these processes interface with each other? How do the processes work within a culture of change and evolution? How can we easily communicate
Explains standards laid out in Federal Circular A-120 to ensure accountability, uniformity of standards, legal compliance, and efficiency in school food service procurement. Includes bidding and contract award procedures, contract compliance considerations, and cost-cutting methods. (MCG)
Idaho State Department of Education, 2009
The primary goal of the Summer Food Service Program (SFSP) is to provide nutritious meals to children in low-income areas when school is not in session. This issue of "Nourishing News" focuses on SFSPs. The articles contained in this issue are: (1) Is Your Summer Food Program Financially Fit? (Jean Zaske); (2) Keeping the…
Given the high levels of food insecurity and the loss of vital ecosystem services associated with deforestation, countries in sub-Saharan Africa (SSA) face a major dilemma. How can they produce enough food in a changing climate to feed an increasing population while protecting natural forests and
full ntission posture for exlended duration . 3. POCGRESS AND ACCa -fPLISHMENI’S Natick is responsible for many Research, Development, Test , and...Dr. David L. Kaplan Telephone (508) 651-5525 (Biotechnology) b. Technology Program (1) FY91 Planned Programs Complete Joint Services Front End
Salihoglu, Guray; Salihoglu, Nezih Kamil; Ucaroglu, Selnur; Banar, Mufide
Food waste can be an environmental and economic problem if not managed properly but it can meet various demands of a country if it is considered as a resource. The purpose of this report is to review the existing state of the field in Turkey and identify the potential of food waste as a resource. Food loss and waste (FLW) was examined throughout the food supply chain (FSC) and quantified using the FAO model. Edible FLW was estimated to be approximately 26milliontons/year. The amount of biodegradable waste was estimated based on waste statistics and research conducted on household food waste in Turkey. The total amount of biodegradable waste was found to be approximately 20milliontons/year, where more than 8.6milliontons/year of this waste is FLW from distribution and consumption in the FSC. Options for the end-of-life management of biodegradable wastes are also discussed in this review article. Copyright © 2017 Elsevier Ltd. All rights reserved.
Lee, Ju-Woon; Byun, Myung-Woo; Kim, Jae-Hun; Choi, Jong-Il; Song, Beom-Seok; Kim, Dong-Ho; Seo, Min-Won
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.
Lee, Ju-Woon; Byun, Myung-Woo; Kim, Jae-Hun; Choi, Jong-Il; Song, Beom-Seok; Kim, Dong-Ho; Seo, Min-Won
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
Alarcón-Lavín, María Paula; Oyarzo, Carolina; Escudero, Carlos; Cerda-Leal, Fabiola; Valenzuela, Francisco J
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.
Ryan-Fogarty, Yvonne; Becker, Genevieve; Moles, Richard; O'Regan, Bernadette
Food waste in hospitals is of major concern for two reasons: one, healthcare needs to move toward preventative and demand led models for sustainability and two, food system sustainability needs to seek preventative measures such as diet adaptation and waste prevention. The impact of breast-milk substitute use on health services are well established in literature in terms of healthcare implications, cost and resourcing, however as a food demand and waste management issue little has been published to date. This paper presents the use of a desk based backcasting method to analyse food waste prevention, mitigation and management options within the Irish Maternity Service. Best practice in healthcare provision and waste management regulations are used to frame solutions. Strategic problem orientation revealed that 61% of the volume of ready to use breast-milk substitutes purchased by maternity services remains unconsumed and ends up as waste. Thirteen viable strategies to prevent and manage this waste were identified. Significant opportunities exist to prevent waste and also decrease food demand leading to both positive health and environmental outcomes. Backcasting methods display great promise in delivering food waste management strategies in healthcare settings, especially where evidenced best practice policies exist to inform solution forming processes. In terms of food waste prevention and management, difficulties arise in distinguishing between demand reduction, waste prevention and waste reduction measures under the current Waste Management Hierarchy definitions. Ultimately demand reduction at source requires prioritisation, a strategy which is complimentary to health policy on infant feeding. Copyright © 2016 Elsevier Ltd. All rights reserved.
..., Management (Chief Financial Officer). Alfred J. Kopec, Assistant Commissioner, Business Architecture. Sheryl... DEPARTMENT OF THE TREASURY Fiscal Service Senior Executive Service; Financial Management Service Performance Review Board (PRB) AGENCY: Financial Management Service, Fiscal Service, Treasury. ACTION: Notice...
Stumph, W. J.
In determining whether colleges or universities should operate their own food services or bookstores or lease them to contract operators, school business officers should consider a number of factors. These include whether sales volume is sufficiently large to cover direct operating costs and overhead; inventory investment; appearance, service, and…
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.
Geib, Malte; Kolbe, Lutz; Brenner, Walter
The integration of the financial services industry and many financial services companies' focus on core competencies have led to the emergence of financial services alliances. These alliances face a variety of challenges regarding an integrated approach to customer relationship management (CRM) by the partner companies.In this paper we describe the challenges derived from an analysis of five financial services companies that formed different financial services alliances. The main inhibitors o...
William A Watson III; Ying Chen; Jie Chen; Walt Akers
Web services are emerging as an interesting mechanism for a wide range of grid services, particularly those focused upon information services and control. When coupled with efficient data transfer services, they provide a powerful mechanism for building a flexible, open, extensible data grid for science applications. In this paper we present our prototype work on a Java Storage Resource Manager (JSRM) web service and a Java Reliable File Transfer (JRFT) web service. A java client (Grid File Manager) on top of JSRM and is developed to demonstrate the capabilities of these web services. The purpose of this work is to show the extent to which SOAP based web services are an appropriate direction for building a grid-wide data management system, and eventually grid-based portals
Luning, P.A.; Marcelis, W.J.
In this article it is discussed that food quality management issues are much more complex than often assumed and that it requires a specific research approach. It is argued that food quality management deals with dynamic and complex food systems and people systems involved in realising food quality.
Natural Resources Management for Sustainable Food Security in the Sahel ... as well as strategies for managing the resource base with a view to improving food security. ... InnoVet-AMR grants to support development of innovative veterinary ...
Open innovation and supply chain management in food machinery supply chain: a ... This paradigm describes a new approach to internal R&D management, which ... a picture of the adoption of open innovation in the food machinery industry.
Januardi, Repi; Sulistyani, Andri
The aims of study are determine (1) Handling employee career development based on work experience at food and beverage service Nirwana Gardens Resort Bintan Lagoi; (2) Efforts to improve employee career development in food and beverage service of Nirwana Gardens Resort Bintan-Lagoi.The design of this research is qualitative. The subjects of this research are the key informants, the Human Resourcess Manager Department and the additional informants are Assistant Outlet Manager and Employee of f...
Full Text Available Medical services are the most important services of all since we all depend on them. Their quality and productivity can assure a wealthy nation and therefore good economical results. The offer of medical services depends on medical personnel and more than this, on the management in the medical field since any resource not managed well or not managed at all is only a lost one, regardless its value. Management is therefore the key, the “how to” method of obtaining the desired result. The same approach can be applied into our study in order to reach more productive medical services which to prove high quality to all patients. We need to use and to squeeze the entire force of management tools in order to reach our goal: accessible medical services full of quality. The current worldwide crisis situation makes us think that after job and food, even medical services (also a basic thing after all can become a “luxury” although this should never happen. Therefore we must do whatever needed to improve the way medical organizations are driven so that the quality of their medical services will be better and better and the productivity will be at a higher level. Medical management should have as a goal making it possible for patients to be able to solve their health problems as soon as possible and as good as possible.
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,
Miller, M; Hamilton, J; Scupham, R; Matwiejczyk, L; Prichard, I; Farrer, O; Yaxley, A
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
This paper provides a knowledge-based strategic management of services model, with a view to emphasise an approach to gaining competitive advantage through knowledge, people and networking. The long-term evolution of the service organization is associated with the way in which the strategic management is practised.
Soysal, M.; Bloemhof, J.M.; Meuwissen, M.P.M.; Vorst, van der J.G.A.J.
The last two decades food logistics systems have seen the transition from a focus on traditional supply chain management to food supply chain management, and successively, to sustainable food supply chain management. The main aim of this study is to identify key logistical aims in these three phases
Sui Pheng, Low
This book examines the Facilities Management (FM) of hospitals and healthcare facilities, which are among the most complex, costly and challenging kind of buildings to manage. It presents and evaluates the FM service quality standards in Singapore’s hospitals from the patient’s perspective, and provides recommendations on how to successfully improve FM service quality and achieve higher patient satisfaction. The book also features valuable supplementary materials, including a checklist of 32 key factors for successful facilities management and another checklist of 24 service attributes for hospitals to achieve desirable service quality in connection with facilities management. The book adopts a unique approach of combining service quality and quality theory to provide a more holistic view of how FM service quality can be achieved in hospitals. It also integrates three instruments, namely the SERVQUAL model, the Kano model and the QFD model to yield empirical results from surveys for implementation in hosp...
Strohbehn, Catherine; Sneed, Jeannie; Paez, Paola; Meyer, Janell
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.
Kamila Kowalik; Dorota Klimecka-Tatar
In this paper a model of service quality management based on the process approach has been presented. The first part of the article contains the theoretical framework of service quality and the process approach in management. Next, quality of service process has been presented in reference to a process-based definition in quoted literature. Finally, the outcomes of a customer questionnaire concerning the validity of particular quality attributes has been presented. The collected data in relat...
Food allergies are common in preschool children. This study’s aims are to establish prevalence, to clarify management practices, levels of preparedness and the perceived role of General Practitioners amongst Early Years Services providers. This study is an anonymous, quantitative, cross sectional study. An online questionnaire was distributed to 282 Early Years Service providers. Data were analysed using SPSS. Response rate was 35% (n=98). Prevalence of food allergy was 3% (n=119). Allergic reactions to food had occurred on site in 16% (n=15). Written emergency action plans were available in 47% of facilities (n=46). Medications were not kept on site in 63% (n=62) of facilities. General practitioners were felt to have an important role in the management of food allergies by 76% of respondents (n=61). This study identifies significant areas for improvement in the management of food allergic child in Early Years Services
Kambhampati, Anita; Shioda, Kayoko; Gould, L Hannah; Sharp, Donald; Brown, Laura G; Parashar, Umesh D; Hall, Aron J
Noroviruses are the leading cause of foodborne disease in the United States. Foodborne transmission of norovirus is often associated with contamination of food during preparation by an infected food worker. The U.S. Food and Drug Administration's Food Code provides model food safety regulations for preventing transmission of foodborne disease in restaurants; however, adoption of specific provisions is at the discretion of state and local governments. We analyzed the food service regulations of all 50 states and the District of Columbia (i.e., 51 states) to describe differences in adoption of norovirus-related Food Code provisions into state food service regulations. We then assessed potential correlations between adoption of these regulations and characteristics of foodborne norovirus outbreaks reported to the National Outbreak Reporting System from 2009 through 2014. Of the 51 states assessed, all (100%) required food workers to wash their hands, and 39 (76%) prohibited bare-hand contact with ready-to-eat food. Thirty states (59%) required exclusion of staff with vomiting and diarrhea until 24 h after cessation of symptoms. Provisions requiring a certified food protection manager (CFPM) and a response plan for contamination events (i.e., vomiting) were least commonly adopted; 26 states (51%) required a CFPM, and 8 (16%) required a response plan. Although not statistically significant, states that adopted the provisions prohibiting bare-hand contact (0.45 versus 0.74, P =0.07), requiring a CFPM (0.38 versus 0.75, P =0.09), and excluding ill staff for ≥24 h after symptom resolution (0.44 versus 0.73, P =0.24) each reported fewer foodborne norovirus outbreaks per million person-years than did those states without these provisions. Adoption and compliance with federal recommended food service regulations may decrease the incidence of foodborne norovirus outbreaks.
Quality-of-Service (QoS) is normally used to describe the non-functional characteristics of Web services and as a criterion for evaluating different Web services. QoS Management of Web Services presents an innovative QoS evaluation framework for these services. Moreover, three QoS prediction methods and two methods for creating fault-tolerant Web services are also proposed in this book. It not only provides the latest research findings, but also presents an excellent overview of the QoS management of Web services, making it a valuable resource for researchers and graduate students in service computing. Zibin Zheng is an associate research fellow at the Shenzhen Research Institute, the Chinese University of Hong Kong, China. Professor Michael R. Lyu also works at the same institute.
This self-instructional unit for supervisors and managers in the British hotel and catering industry is designed to prepare them for the more detailed units in this series, including those on food and beverage control, production, and provision. The document begins with advice on how to use the unit. Three sections cover the following topics: (1)…
Toteva, Z; Fedorko, I; Hefferman, J; Lemaitre, S; Mira, O Pera; Alonso, R Alvarez; Cheimariou, M-E; Clavo, D Martin; Granda, E Alvarez; Pedreira, P Martinez
The Information Technology (IT) and the General Services (GS) departments at CERN have decided to combine their extensive experience in support for IT and non-IT services towards a common goal – to bring the services closer to the end user based on Information Technology Infrastructure Library (ITIL) best practice. The collaborative efforts have so far produced definitions for the incident and the request fulfilment processes which are based on a unique two-dimensional service catalogue that combines both the user and the support team views of all services. After an extensive evaluation of the available industrial solutions, Service-now was selected as the tool to implement the CERN Service-Management processes. The initial release of the tool provided an attractive web portal for the users and successfully implemented two basic ITIL processes; the incident management and the request fulfilment processes. It also integrated with the CERN personnel databases and the LHC GRID ticketing system. Subsequent releases continued to integrate with other third-party tools like the facility management systems of CERN as well as to implement new processes such as change management. Independently from those new development activities it was decided to simplify the request fulfilment process in order to achieve easier acceptance by the CERN user community. We believe that due to the high modularity of the Service-now tool, the parallel design of ITIL processes e.g., event management and non-ITIL processes, e.g., computer centre hardware management, will be easily achieved. This presentation will describe the experience that we have acquired and the techniques that were followed to achieve the CERN customization of the Service-Now tool.
Comer, Cynthia H.; And Others
Describes a one-year experiment with collective management--i.e., management in which decision-making rests with the department as a whole--in the Oberlin College Library reference department. The planning process, problems, and advantages and disadvantages of this style of management are discussed. Several questions are raised about the…
Birge, Hannah E.; Bevans, Rebecca A.; Allen, Craig R.; Angeler, David G.; Baer, Sara G.; Wall, Diana H.
Ecosystem services provided by soil include regulation of the atmosphere and climate, primary (including agricultural) production, waste processing, decomposition, nutrient conservation, water purification, erosion control, medical resources, pest control, and disease mitigation. The simultaneous production of these multiple services arises from complex interactions among diverse aboveground and belowground communities across multiple scales. When a system is mismanaged, non-linear and persistent losses in ecosystem services can arise. Adaptive management is an approach to management designed to reduce uncertainty as management proceeds. By developing alternative hypotheses, testing these hypotheses and adjusting management in response to outcomes, managers can probe dynamic mechanistic relationships among aboveground and belowground soil system components. In doing so, soil ecosystem services can be preserved and critical ecological thresholds avoided. Here, we present an adaptive management framework designed to reduce uncertainty surrounding the soil system, even when soil ecosystem services production is not the explicit management objective, so that managers can reach their management goals without undermining soil multifunctionality or contributing to an irreversible loss of soil ecosystem services.
Treviño, Roberto P; Pham, Trang; Mobley, Connie; Hartstein, Jill; El Ghormli, Laure; Songer, Thomas
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.
Sauer, R. L. (Editor)
The proceedings of the Workshop on Food Service and Nutrition for the Space Station, held in Houston, Texas, on April 10 and 11, 1984 was given. The workshop was attended by experts in food technology from industry, government, and academia. Following a general definition of unique space flight requirements, oral presentations were made on state of the art food technology with the objective of using this technology to support the space flight requirements. Numerous areas are identified which in the opinion of the conferees, would have space flight application. But additional effort, evaluation, or testing to include Shuttle inflight testing will be required for the technology to be applied to the Space Station.
... DEPARTMENT OF THE TREASURY Senior Executive Service; Financial Management Service Performance Review Board (PRB) AGENCY: Financial Management Service, Treasury. ACTION: Notice. SUMMARY: This notice announces the appointment of members to the Financial Management Service (FMS) Performance Review Board (PRB...
... DEPARTMENT OF THE TREASURY Senior Executive Service; Financial Management Service Performance Review Board (PRB) AGENCY: Financial Management Service, Treasury. ACTION: Notice. SUMMARY: This notice announces the appointment of members to the Financial Management Service (FMS) Performance Review Board (PRB...
Full Text Available In work is presented verification of food safety management system of deep frozen food. Main emphasis is on creating set of verification questions within articles of standard STN EN ISO 22000:2006 and on searching of effectiveness in food safety management system. Information were acquired from scientific literature sources and they pointed out importance of implementation and upkeep of effective food safety management system. doi:10.5219/28
Oliveira, L M; Castanheira, I P; Dantas, M A; Porto, A A; Calhau, M A
The harmonisation of food composition databases (FCDB) has been a recognised need among users, producers and stakeholders of food composition data (FCD). To reach harmonisation of FCDBs among the national compiler partners, the European Food Information Resource (EuroFIR) Network of Excellence set up a series of guidelines and quality requirements, together with recommendations to implement quality management systems (QMS) in FCDBs. The Portuguese National Institute of Health (INSA) is the national FCDB compiler in Portugal and is also a EuroFIR partner. INSA's QMS complies with ISO/IEC (International Organization for Standardisation/International Electrotechnical Commission) 17025 requirements. The purpose of this work is to report on the strategy used and progress made for extending INSA's QMS to the Portuguese FCDB in alignment with EuroFIR guidelines. A stepwise approach was used to extend INSA's QMS to the Portuguese FCDB. The approach included selection of reference standards and guides and the collection of relevant quality documents directly or indirectly related to the compilation process; selection of the adequate quality requirements; assessment of adequacy and level of requirement implementation in the current INSA's QMS; implementation of the selected requirements; and EuroFIR's preassessment 'pilot' auditing. The strategy used to design and implement the extension of INSA's QMS to the Portuguese FCDB is reported in this paper. The QMS elements have been established by consensus. ISO/IEC 17025 management requirements (except 4.5) and 5.2 technical requirements, as well as all EuroFIR requirements (including technical guidelines, FCD compilation flowchart and standard operating procedures), have been selected for implementation. The results indicate that the quality management requirements of ISO/IEC 17025 in place in INSA fit the needs for document control, audits, contract review, non-conformity work and corrective actions, and users' (customers
Full Text Available Background and Objectives : Results of the previous studies indicate that nutrition as one of the basic elements in patient safety is neglected or plays a minor role in treatment process. This study aimed to assess patient satisfaction with food services in teaching hospitals of Tabriz University of medical sciences. Materials and Methods : This cross-sectional study was conducted in teaching hospitals of Tabriz University of medical sciences. A total 314 number of available beds were selected. Data gathering tool was a LIKERT-based researcher–made questionnaire with 15 questions. Validity and reliability of the tool were verified by Delphi method and Cronbach’s alpha test of 0.91. Sample t-test and ANOVA were used to analyze data. Results: This study’s findings declared the minimum satisfaction about hospitals’ food services include: patients’ demands, assistance while eating, the effect of food on improving health conditions, clean appearance of meal services, observing health standards and respect by distributors .The findings revealed a significant difference among different nutritional services in studied hospitals. However, there was not a meaningful relationship between the level of satisfaction and gender, occupation, education and place of residence. Conclusion : Based on the results of this study, hospital managers are recommended to carry out activities to promote awareness of food services staff regarding food safety programs, employing more nutritionists and their active presence at the patient’s bedside and providing freedom of choice for patients.
Williams, R; Virtue, K; Adkins, A
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.
... DEPARTMENT OF THE TREASURY Fiscal Service Financial Management Service; Proposed Collection of Information: Final Rule--Management of Federal Agency Disbursements. AGENCY: Financial Management Service, Fiscal Service, Treasury. ACTION: Notice and Request for comments. SUMMARY: The Financial Management...
Prudencio, Liana; Null, Sarah E.
Researchers and water managers have turned to green stormwater infrastructure, such as bioswales, retention basins, wetlands, rain gardens, and urban green spaces to reduce flooding, augment surface water supplies, recharge groundwater, and improve water quality. It is increasingly clear that green stormwater infrastructure not only controls stormwater volume and timing, but also promotes ecosystem services, which are the benefits that ecosystems provide to humans. Yet there has been little synthesis focused on understanding how green stormwater management affects ecosystem services. The objectives of this paper are to review and synthesize published literature on ecosystem services and green stormwater infrastructure and identify gaps in research and understanding, establishing a foundation for research at the intersection of ecosystems services and green stormwater management. We reviewed 170 publications on stormwater management and ecosystem services, and summarized the state-of-the-science categorized by the four types of ecosystem services. Major findings show that: (1) most research was conducted at the parcel-scale and should expand to larger scales to more closely understand green stormwater infrastructure impacts, (2) nearly a third of papers developed frameworks for implementing green stormwater infrastructure and highlighted barriers, (3) papers discussed ecosystem services, but less than 40% quantified ecosystem services, (4) no geographic trends emerged, indicating interest in applying green stormwater infrastructure across different contexts, (5) studies increasingly integrate engineering, physical science, and social science approaches for holistic understanding, and (6) standardizing green stormwater infrastructure terminology would provide a more cohesive field of study than the diverse and often redundant terminology currently in use. We recommend that future research provide metrics and quantify ecosystem services, integrate disciplines to
Salvaggio, Amy Nicole; Schneider, Benjamin; Nishii, Lisa H; Mayer, David M; Ramesh, Anuradha; Lyon, Julie S
This article conceptually and empirically explores the relationships among manager personality, manager service quality orientation, and climate for customer service. Data were collected from 1,486 employees and 145 managers in grocery store departments (N = 145) to test the authors' theoretical model. Largely consistent with hypotheses, results revealed that core self-evaluations were positively related to managers' service quality orientation, even after dimensions of the Big Five model of personality were controlled, and that service quality orientation fully mediated the relationship between personality and global service climate. Implications for personality and organizational climate research are discussed. (c) 2007 APA
Kleef, van E.; Houghton, J.R.; Krystallis, A.; Pfenning, U.; Rowe, G.; Dijk, van H.; Lans, van der I.A.; Frewer, L.J.
In developing and implementing appropriate food risk management strategies, it is important to understand how consumers evaluate the quality of food risk management practices. The aim of this study is to model the underlying psychological factors influencing consumer evaluations of food risk
The Dairy and Functional Foods Research Unit is the only group in the Agricultural Research Service that is dedicated to solving critical problems in milk utilization and fruit and vegetable byproducts from specialty crops. The many areas of investigation include development of specialty cheese, c...
Labonte, A. [Hydro-Quebec, Montreal, PQ (Canada)
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.
Nisbet, A.F.; Brown, J.; Howard, B.J.
Three handbooks have been developed, in conjunction with a wide range of stakeholders to assist in the management of contaminated food production systems, inhabited areas and drinking water following a radiological incident. The handbooks are aimed at national and local authorities, central...... government departments and agencies, emergency services, radiation protection experts, the agriculture and food production sectors, industry and others who may be affected. The handbooks include management options for application in the different phases of an incident. Sources of contamination considered...
Adapted from Formulating Public Policy in Emergency Management Course Book and ResourceMRanual for Public OTTicials, ILMA Emergency Management Institute...659-2447 (202) 785-2757 Christian Reformed World Relief Presbyterian Church in U.S. Committee General Assemby Mission Board C. Neil Molenaar 341 Ponce...Healer, Mind as Slayer. New York: Delta Books , 1977. 86B:6 B-45 4) Mitchell, J.T., & Resnik, HLP: Emergency Response to Crisis: A Crisis Intervention
Szépfalusi, Zsolt; Spiesz, Karin; Huttegger, Isidor
Food allergies can result in life-threatening reactions and diminish quality of life. The prevalence of food allergies is increasing with large regional variability. A few food allergens cover the majority of food-related reactions (cow`s milk, egg, wheat, soy, fish, crustacean, nuts and peanut). Food reactions can be categorized in IgE-mediated and non-IgE-mediated, the latter of which remaining often a clue in the diagnosis. Treatment of food allergy involves mainly strict avoidance of the trigger food. Medications help to manage symptoms of disease, but currently, there is no cure for food allergy.
Albuquerque de Medeiros, Robson Wagner
Many organisations across the world have adopted Service-Oriented Architecture (SOA) to interconnect their computing infrastructures (Business-to- Business) and offer interfaces to their customers (Business-to-Customer). SOA can help these organisations access the market more quickly, respond to
Harjo, Ieva; Frandsen, Thomas; Hsuan, Juliana
This paper explores how seemingly complex servitized solutions can become tradable in a customer–supplier relationship by objectification and abbreviation. The key argument is that the complexity of product-service solutions can be reduced by abbreviation of the reality in written form of contracts...
This article identifies benefits of using Internet technologies in an organization's intranet or internal information system: ease-of-use, one interface, implementation cost, access, information services (flat content and interactive intranets), support desks (via Web services and e-mail), document management. Discusses the impact of intranets on…
Tuinstra, Jaap; van Wensem, Joke
The ecosystem services concept seems to get foothold in environmental policy and management in Europe and, for instance, The Netherlands. With respect to groundwater management there is a challenge to incorporate this concept in such a way that it contributes to the sustainability of decisions. Groundwater is of vital importance to societies, which is reflected in the presented overview of groundwater related ecosystem services. Classifications of these services vary depending on the purpose of the listing (valuation, protection, mapping et cetera). Though the scientific basis is developing, the knowledge-availability still can be a critical factor in decision making based upon ecosystem services. The examples in this article illustrate that awareness of the value of groundwater can result in balanced decisions with respect to the use of ecosystem services. The ecosystem services concept contributes to this awareness and enhances the visibility of the groundwater functions in the decision making process. The success of the ecosystem services concept and its contribution to sustainable groundwater management will, however, largely depend on other aspects than the concept itself. Local and actual circumstances, policy ambitions and knowledge availability will play an important role. Solutions can be considered more sustainable when more of the key elements for sustainable groundwater management, as defined in this article, are fully used and the presented guidelines for long term use of ecosystem services are respected. Copyright © 2014 Elsevier B.V. All rights reserved.
Brown, Laura G; Le, Brenda; Wong, Melissa R; Reimann, David; Nicholas, David; Faw, Brenda; Davis, Ernestine; Selman, Carol A
Over half of foodborne illness outbreaks occur in restaurants. To combat these outbreaks, many public health agencies require food safety certification for restaurant managers, and sometimes workers. Certification entails passing a food safety knowledge examination, which is typically preceded by food safety training. Current certification efforts are based on the assumption that certification leads to greater food safety knowledge. The Centers for Disease Control and Prevention conducted this study to examine the relationship between food safety knowledge and certification. We also examined the relationships between food safety knowledge and restaurant, manager, and worker characteristics. We interviewed managers (N=387) and workers (N=365) about their characteristics and assessed their food safety knowledge. Analyses showed that certified managers and workers had greater food safety knowledge than noncertified managers and workers. Additionally, managers and workers whose primary language was English had greater food safety knowledge than those whose primary language was not English. Other factors associated with greater food safety knowledge included working in a chain restaurant, working in a larger restaurant, having more experience, and having more duties. These findings indicate that certification improves food safety knowledge, and that complex relationships exist among restaurant, manager, and worker characteristics and food safety knowledge.
Brown, Laura G.; Le, Brenda; Wong, Melissa R.; Reimann, David; Nicholas, David; Faw, Brenda; Davis, Ernestine; Selman, Carol A.
Over half of foodborne illness outbreaks occur in restaurants. To combat these outbreaks, many public health agencies require food safety certification for restaurant managers, and sometimes workers. Certification entails passing a food safety knowledge examination, which is typically preceded by food safety training. Current certification efforts are based on the assumption that certification leads to greater food safety knowledge. The Centers for Disease Control and Prevention conducted this study to examine the relationship between food safety knowledge and certification. We also examined the relationships between food safety knowledge and restaurant, manager, and worker characteristics. We interviewed managers (N = 387) and workers (N = 365) about their characteristics and assessed their food safety knowledge. Analyses showed that certified managers and workers had greater food safety knowledge than noncertified managers and workers. Additionally, managers and workers whose primary language was English had greater food safety knowledge than those whose primary language was not English. Other factors associated with greater food safety knowledge included working in a chain restaurant, working in a larger restaurant, having more experience, and having more duties. These findings indicate that certification improves food safety knowledge, and that complex relationships exist among restaurant, manager, and worker characteristics and food safety knowledge. PMID:25361386
U.S. Environmental Protection Agency — As part of EPA's Food Recovery Challenge (FRC), organizations pledge to improve their sustainable food management practices and report their results. The FRC is part...
Pontello, M; Dal Vecchio, A; Bertini, I; Valerio, E
Food service establishments are recognized as a critical sector concerning foodborne diseases occurrence, that is associated to contributing factors such as the anticipated preparation of meals that are often highly handled, and long-time distributed. A survey has been planned to evaluate the application of HACCP plan, in order to select a statistically representative sample of food services (restaurant, pizza-shop, bar, ..) in two Milan area' Public Health Units (PHU). During the inspections a proper check-list has been filled up in order to give a conformity evaluation about the global situation and about three specific sections: hygiene of food-handlers, procedures control, temperatures management. The food services have been found satisfactory in 9/106 and 5/54 cases in Milan City and in hinterland, respectively; among the two areas, highly significant differences have been revealed about temperatures management (68% and 28% unsatisfactory, respectively). In Milan City restaurants provided with HACCP plan scores are significantly different from unprovided restaurants scores (global and the three sections' evaluation); in Milan hinterland differences between provided and unprovided HACCP plan restaurants regard temperature management scores only. Useful suggestions to improve the quality of surveillance activity come from complex and heterogeneous findings shown in this study.
... 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...
... 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...
Gupta, Ruchi S; Taylor, Steve L; Baumert, Joseph L; Kao, Lauren M; Schuster, Erik; Smith, Bridget M
Food allergies affect up to 8% of children in the United States and may occasionally lead to severe life-threatening reactions. Because there is currently no cure for food allergies, strict avoidance of the allergen-containing foods is the only means of preventing an allergic reaction. Consumers rely on food manufacturers to reliably track and declare the presence of food allergens in products. Over the past 10 to 20 years, the food industry has increasingly adopted allergen control approaches in its processing facilities. However, the major industry costs related to food allergen management have not been fully described. The objective of this study was to characterize the factors that contribute to the economic impact of food allergen control practices on the food industry. A focus group (n = 100) was conducted with food industry professionals to identify key areas of cost for food allergen management. A survey based on the domains identified was then developed and disseminated to a convenience sample (n = 50) of quality control food industry specialists with knowledge of their company's food allergen management practices. Nearly all companies (92%) produced food products containing one or more of the top eight allergenic foods recognized by the U.S. Food and Drug Administration or sesame seeds. Cleaning procedures, employee training, and the potential for a recall due to allergen cross-contact were most frequently rated as the important factors in food allergen management. Recalls due to food allergen cross-contact, cleaning procedures, equipment and premises design, and employee training were ranked as the greatest allergen management expenses. Although 96% of companies had a food allergen control plan in place, nearly half (42%) had at least one food allergen-related recall within the past 5 years. The industry appears to endorse a willingness to unify precautionary allergen labeling to communicate a clear message more effectively to consumers.
Peña, Jeremy Ryan Andrew; Dzik, Walter “Sunny”
The scope of activity of the Blood Transfusion Service (BTS) makes it unique among the clinical laboratories. The combination of therapeutic and diagnostic roles necessitates a multi-faceted approach to utilization management in the BTS. We present our experience in utilization management in large academic medical center. PMID:24080431
Almeida,Kênia Machado de; André,Maria Cláudia Porfirio; Campos,Maria Raquel Hidalgo; Díaz,Mário Ernesto Piscoya
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...
Presser, Karl; Weber, David; Norrie, Moira
Food and nutrition scientists, nowadays, need to manage an increasing amount of data regarding food composition, food consumption and Total Diet Studies (TDS). The corresponding datasets can contain information about several thousand different foods, in different versions from different studies. FoodCASE is a system that has been developed to manage these different datasets. It also support flexible means of linking between datasets and generally provide support for the different processes involved in the acquisition, management and processing of data. In this paper, the most important concepts to implement existing guidelines and standards for proper food data management are presented, as well as different use cases of data import and proofs of concepts demonstrating the ability to manage data in FoodCASE. Copyright © 2016 Elsevier Ltd. All rights reserved.
The health system in New Zealand, which in many respects is similar to that of the United Kingdom NHS, is currently undergoing massive change. In 1989 fourteen area health boards were formed, each board being accountable to the minister of health for achieving health goals and providing comprehensive health services for its defined population. This process has been assisted by the promulgation of a set of national health goals and a national health charter. Within area health boards the principle of general management is being implemented. Organisational structures are moving away from hospitals to services in a process which is being called service management which may be defined as the decentralisation of general management to the clinical workface. Similar in many respects to the resource management initiatives in the NHS it brings together medical, nursing and business management at the operational level with one person being accountable for the achievement of quality of care objectives within a budgetary framework. Budgetary restraints in excess of 10% have been achieved in the last 12 months partly through the service management process. Service management is seen to be a major paradigm shift in health services organisation and could be of international significance in its potential for achieving medical accountability for cost containment and quality assurance, and for coordinating care across agency and disciplinary boundaries.
Mikkelsen, Maria Falk
This report provides an overview of the PhD dissertation “Effects of Managers on Public Service Performance” carried out at the Department of Political Science, Aarhus University and SFI – The Danish National Centre for Social Research. The dissertation is part of the research project “School...... Management, Teaching, and Student Performance” supported by the Danish Strategic Research Council (now Innovation Fund Denmark) and headed by professor Søren Winter. The dissertation explores the effects of managers on public service performance. By combining theoretical insights and research designs from......?”, “How can we improve organizational performance?”, and “How can we measure public service performance?” The setting for the dissertation is Danish middle schools (folkeskoler). The education system is generally considered an important service area as it affects later life outcomes of individual children...
When the food producing enterprises often comply with food safety regulations and industry management system passively, we need to consider can they transform their production and business pattern in order to avoid the food safety incidents completely? The answer is yes. The food producing enterprises can develop to the two directions of material planting and products in circulation through base management pattern substituting for the original operation pattern of in-plant processing and outside sales. The food producing enterprises should establish coordination and safe supervision mechanisms in order to achieve the management objectives of unified production, controllable risks and scale magnitude.
Austin, Michael J; Claassen, Jennette; Vu, Catherine M; Mizrahi, Paola
Knowledge management has recently taken a more prominent role in the management of organizations as worker knowledge and intellectual capital are recognized as critical to organizational success. This analysis explores the literature of knowledge management including the individual level of tacit and explicit knowledge, the networks and social interactions utilized by workers to create and share new knowledge, and the multiple organizational and managerial factors associated with effective knowledge management systems. Based on the role of organizational culture, structure, leadership, and reward systems, six strategies are identified to assist human service organizations with implementing new knowledge management systems.
Gravlee, Clarence C; Boston, P Qasimah; Mitchell, M Miaisha; Schultz, Alan F; Betterley, Connie
Neighborhood characteristics such as poverty and racial composition are associated with inequalities in access to food stores and in the risk of obesity, but the pathways between food environments and health are not well understood. This article extends research on consumer food environments by examining the perspectives of food-store owners and managers. We conducted semistructured, open-ended interviews with managers and owners of 20 food stores in low-income, predominantly African American neighborhoods in Tallahassee, Florida (USA). The interviews were designed to elicit store managers' and owners' views about healthy foods, the local food environment, and the challenges and opportunities they face in creating access to healthy foods. We elicited perceptions of what constitutes "healthy foods" using two free-list questions. The study was designed and implemented in accord with principles of community-based participatory research. Store owners' and managers' conceptions of "healthy foods" overlapped with public health messages, but (a) agreement about which foods are healthy was not widespread and (b) some retailers perceived processed foods such as snack bars and sugar-sweetened juice drinks as healthy. In semistructured interviews, store owners and managers linked the consumer food environment to factors across multiple levels of analysis, including: business practices such as the priority of making sales and the delocalization of decision-making, macroeconomic factors such as poverty and the cost of healthier foods, individual and family-level factors related to parenting and time constraints, and community-level factors such as crime and decline of social cohesion. Our results link food stores to multilevel, ecological models of the food environment. Efforts to reshape the consumer food environment require attention to factors across multiple levels of analysis, including local conceptions of "healthy foods", the business priority of making sales, and
We have over the past three years been working on the feasibility of Opportunistic Cloud Services (OCS) for enterprises. OCS is about enterprises strategically contributing and utilizing spare IT resources as cloud services. One of the major challenges that such a platform faces is data security...... and trust management issues. This paper presents a trust management system for OCS platforms. It models the concept of trust and applies it to OCS platforms. The trust model and the trust management system are verified through the simulation of the computation of the trust values with Infrastructure...
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 control of animal health and food safety has undergone profound changes and is now seen in terms of a global approach, 'from the stable to the table'. The risks themselves have also evolved, principally due to changing practices, and this, coupled with increased knowledge and changes in consumer demands, has led to a more global conception of production chains. In terms of official controls, targeted control of the final food product has gradually been replaced by control of the production processes and an integrated approach to hazards throughout the production chain. This, in turn, has resulted in a new division of responsibilities among the producers (farmers), the manufacturers and the administration; namely, Veterinary Services. The areas in which veterinarians are involved have gradually been extended from animal production to all levels of the food production chain. Animal health interventions on farms are comparable to interventions in agri-food companies. Both are, or should be, included in veterinary training and education. To meet new challenges, the current trend is for Veterinary Services to be responsible for, or coordinate, sanitary interventions from the stable to the table. Coordination between Veterinary Services and other relevant authorities is a key component of good public governance, especially for effective action and optimal management of the resources available.
Ankara : Bilkent University, Department of Interior Architecture and Environmental Design and Institute of Fine Arts, 1997. Thesis (Master's) -- Bilkent University, 1997. Includes bibliographical references. In this study, the concept of project management is analyzed within the framework of interior design services. Project management has been defined as the managing and coordination of all human and physical resources, in order to accomplish the predetermined goals (aim of the proj...
... 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...
Hihnala, Susanna; Kettunen, Lilja; Suhonen, Marjo; Tiirinki, Hanna
Purpose The purpose of this paper is to discuss health services managers' experiences of management in a special health-care unit and development efforts from the point of view of the Lean method. Additionally, the aim is to deepen the knowledge of the managers' work and nature of the Lean method development processes in the workplace. The research focuses on those aspects and results of Lean method that are currently being used in health-care environments. Design/methodology/approach These data were collected through a number of thematic interviews. The participants were nurse managers ( n = 7) and medical managers ( n = 7) who applied Lean management in their work at the University Hospital in the Northern Ostrobothnia Health Care District. The data were analysed with a qualitative content analysis. Findings A common set of values in specialized health-care services, development of activities and challenges for management in the use of the Lean manager development model to improve personal management skills. Practical implications Managers in specialized health-care services can develop and systematically manage with the help of the Lean method. This emphasizes assumptions, from the point of view of management, about systems development when the organization uses the Lean method. The research outcomes originate from specialized health-care settings in Finland in which the Lean method and its associated management principles have been implemented and applied to the delivery of health care. Originality/value The study shows that the research results and in-depth knowledge on Lean method principles can be applied to health-care management and development processes. The research also describes health services managers' experiences of using the Lean method. In the future, these results can be used to improve Lean management skills, identify personal professional competencies and develop skills required in development processes. Also, the research findings can be used
Fink, Rok; Okanovič, Denis; Dražič, Goran; Abram, Anže; Oder, Martina; Jevšnik, Mojca; Bohinc, Klemen
The aim of this study was to analyse the adhesion of E. coli, P. aeruginosa and S. aureus on food contact materials, such as polyethylene terephthalate, silicone, aluminium, Teflon and glass. Surface roughness, streaming potential and contact angle were measured. Bacterial properties by contact angle and specific charge density were characterised. The bacterial adhesion analysis using staining method and scanning electron microscopy showed the lowest adhesion on smooth aluminium and hydrophobic Teflon for most of the bacteria. However, our study indicates that hydrophobic bacteria with high specific charge density attach to those surfaces more intensively. In food services, safety could be increased by selecting material with low adhesion to prevent cross contamination.
Full Text Available Knowledge is a success key in every field aspects. Along with the development in the world nowadays, where globalization is a challenge in every Indonesian human resource to face global competition. In this case, education has important part as media in developing qualified human resources and also as the place where they can be educated in their field. In the development of information technology, it came new systems in several fields including what educational field known as e-learning. Knowledge management (KM is one implementation of e-learning. There is a concept that gathers all knowledge aspects in easily accessed file or document, and also in hardly accessed as knowledge and experience.Keywords: knowledge management, human resource, education
... 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...
Wechsler, Howell; Brener, Nancy D.; Kuester, Sarah; Miller, Clare
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…
McPhearson, Timon; Hamstead, Zoé A; Kremer, Peleg
We review the current state of knowledge about urban ecosystem services in New York City (NYC) and how these services are regulated, planned for, and managed. Focusing on ecosystem services that have presented challenges in NYC-including stormwater quality enhancement and flood control, drinking water quality, food provisioning and recreation-we find that mismatches between the scale of production and scale of management occur where service provision is insufficient. Adequate production of locally produced services and services which are more accessible when produced locally is challenging in the context of dense urban development that is characteristic of NYC. Management approaches are needed to address scale mismatches in the production and consumption of ecosystem services. By coordinating along multiple scales of management and promoting best management practices, urban leaders have an opportunity to ensure that nature and ecosystem processes are protected in cities to support the delivery of fundamental urban ecosystem services.
Leonardo Bastos Pontes
Full Text Available This paper is held in the information technology services management environment, with a few ideas of information technology governance, and purposes to implement a hybrid model to manage the services of a database, based on the principles of information technology services management in a supplementary health operator. This approach utilizes fundamental nuances of services management guides, such as CMMI for Services, COBIT, ISO 20000, ITIL and MPS.BR for Services; it studies harmonically Availability and Continuity Management, as most part of the guides also do. This work has its importance because it keeps a good flow in the database and improves the agility of the systems in the accredited clinics in the health plan.
Cronshey, Raymond W.; Dunklau, M. William
This booklet describes the Daily Production Reports subsystem of the School Food Management System, a computer program package developed as one part of a family of educational management systems. The Daily Production Reports system produces two major types of reports on a daily basis. Business Analysis Reports display all food service costs, as…
In recent years, with the frequent occurrence of food safety problems, people have begun to pay attention to food safety, especially the food safety of hotels. This paper proposed a Hazard Analysis and Critical Control Point (HACCP) management system to analyze food safety issues of hotels in order to improve the food quality and safety in hotel management. Through the practical application of the HACCP management system in the hotel catering industry, it was found that the amount of bacteria...
Paritosh, Kunwar; Kushwaha, Sandeep K; Yadav, Monika; Pareek, Nidhi; Chawade, Aakash; Vivekanand, Vivekanand
Food wastage and its accumulation are becoming a critical problem around the globe due to continuous increase of the world population. The exponential growth in food waste is imposing serious threats to our society like environmental pollution, health risk, and scarcity of dumping land. There is an urgent need to take appropriate measures to reduce food waste burden by adopting standard management practices. Currently, various kinds of approaches are investigated in waste food processing and management for societal benefits and applications. Anaerobic digestion approach has appeared as one of the most ecofriendly and promising solutions for food wastes management, energy, and nutrient production, which can contribute to world's ever-increasing energy requirements. Here, we have briefly described and explored the different aspects of anaerobic biodegrading approaches for food waste, effects of cosubstrates, effect of environmental factors, contribution of microbial population, and available computational resources for food waste management researches.
Torre, I; Pennino, F; Crispino, M
During the past years, it has been an increment of food related infectious diseases. In order to avoid micro biological food contamination, adherence to good manufacturing is required through control measures of food safety practices. Updated national and European regulations underline the need to apply the HACCP system, overcoming the old concept of sample control on the end user product. This work shows results of microbiological controls made along the whole productive chain. Measurements are made using biomolecular techniques (PFGE) in order to assess the management of the micro biological risk of the self control plan applied to a hospital food service of Naples. The use of the PFGE applied on some micro-organisms gram negative potentially pathogen, underlines the circulation, continued in time, of these micro-organisms within the cooking area. In addition, cross contamination between several matrixes of samples has been detected.
Nordin, N. H.; Hara, H.; Kaida, N.
Food safety is an important issue that is related to public safety to prevent the toxicity threats of the food. Management through legal approach has been used in Malaysia as one of the predominant approaches to manage the environment. In this regard, the Food Regulation 1985 has been one of the mechanisms of environmental management through legal approach in controlling the safety of packaged food in food packaging industry in Malaysia. The present study aims to analyse and to explain the implementation of the Food Regulation 1985 in controlling the safety of packaged food in Malaysia and to integrate the concept of environmental management into the food safety issue. Qualitative analysis on the regulation document revealed that there are two main themes, general and specific, while their seven sub themes are included harmful packages, safety packages, reuse packages, polyvinyl chloride (PVC), alcoholic bottle, toys, money and others and iron powder. The implementation of the Food Regulation 1985 in controlling the safety of packaged food should not be regarded solely for regulation purposes but should be further developed for a broader sense of food safety from overcoming the food poisoning.
Food systems critically contribute to our collective sustainability outcomes. Improving food system sustainability requires life cycle thinking, measurement and management strategies. This article reviews the status quo and future prospects for bringing life cycle approaches to food system sustainability to the fore.
Full Text Available Project risk management provides a guideline for decision making in new product development (NPD projects, reducing uncertainty and increasing success rate. However, the acceptance of formal risk management applications in industry, especially for NPD projects is still in question. A study of a food conglomerate in Thailand found that only 9% of NPD projects used a systematic approach for managing risk. 61% of the projects realised the importance of risk management, while the remaining 30% did not involve risk management at all. This study aims to develop a risk management model for NPD projects in the food industry. The first section of this paper reviews the literature on risk management theory, including international standards for risk and project management (ISO31000 and ISO21500, publications for the Project Management Body of Knowledge (PMBOK, by a professional organisation the Project Management Institute (PMI, and also academic research. 182 academic papers, published between January 2002 and August 2012 were selected. The second part interviews conducted with eight NPD experts from five of the major food manufacturers in Thailand to examine their risk management practices and problems. Conclusions are made on five topics : classification of research method, project type and industrial segment, distribution of articles by region, tools & techniques for risk management and risk factors in projects. Specific requirements of risk management for NPD projects in the food industry are identified. A risk management model and the concept of risk management applications for the food industry are proposed.
Cameron, Jacqui; Ritter, Alison
Given the very positive and extensive research evidence demonstrating efficacy and effectiveness of contingency management, it is important that Australia explore whether contingency management has a role to play in our own treatment context. Qualitative interviews were conducted with 30 experienced alcohol and drug practitioners, service managers and policy-makers in Victoria. Interviewees were selected to represent the range of drug treatment services types and included rural representation. A semi-structured interview schedule, covering their perceptions and practices of contingency management was used. All interviews were transcribed verbatim and analysed using N2 qualitative data analysis program. The majority of key informants were positively inclined toward contingency management, notwithstanding some concerns about the philosophical underpinnings. Concerns were raised in relation to the use of monetary rewards. Examples of the use of contingency management provided by key informants demonstrated an over-inclusive definition: all the examples did not adhere to the key principles of contingency management. This may create problems if a structured contingency management were to be introduced in Australia. Contingency management is an important adjunctive treatment intervention and its use in Australia has the potential to enhance treatment outcomes. No unmanageable barriers were identified in this study.
Muraro, A.; Agache, I.; Clark, A.; Sheikh, A.; Roberts, G.; Akdis, C. A.; Borrego, L. M.; Higgs, J.; Hourihane, J. O.'B.; Jorgensen, P.; Mazon, A.; Parmigiani, D.; Said, M.; Schnadt, S.; van Os-Medendorp, H.; Vlieg-Boerstra, B. J.; Wickman, M.
The European Academy of Allergy and Clinical Immunology (EAACI) Food Allergy and Anaphylaxis Guidelines, managing patients with food allergy (FA) in the community, intend to provide guidance to reduce the risk of accidental allergic reactions to foods in the community. This document is intended to
Sim, S Meaghan; Glanville, N Theresa; McIntyre, Lynn
Little is known about how food is managed in households where food resources are scarce. In this study, the household food management behaviours utilized by food-insecure, lone mother-led families from Atlantic Canada were characterized, and relationships among these behaviours and diet quality were examined. Thematic analysis of 24 in-depth interviews from a larger study of mother-led, low-income families was integrated with sociodemographic characteristics, food-insecurity status, and four weekly 24-hour dietary recalls for all household members to yield a family behaviour score (FBS) as a summative measure of food management behaviours, and a healthy plate score (HPS) as a measure of diet quality. Five distinct food management behaviours were identified: authoritative, healthism, sharing, structured, and planning behaviours. An increase in the FBS was associated with a proportional increase in the HPS. Authoritative, healthism, and planning food management behaviours were the strongest predictors of the HPS for all household members (p<0.05). The structured management behaviour was related to the degree of food insecurity. The FBS and HPS tools hold promise as a way to identify food-insecure families at risk of low diet quality. The next phase of this research will validate the use of these tools in the practice setting.
Jocelyne Kane Berman
Full Text Available Despite their numerical superiority women do not occupy positions o f power and authority in the health services generally. This is perceived as being due to a variety of factors which prevent women from realising their ful l potential as managers. In other parts of the world, as well as in South Africa, middle class white males have dominated health services, since medicine became a form al science, usurping the traditional role of women healers. Some research indicates that women are inclined to practice “feminine " management styles. It is suggested that the femine I masculine dichotomy is artificial and that qualities which ensure effective management should not be regarded as genderlinked. Leaders in the health services should strive for interdisciplinary, mixed-gender education and training at all levels. Identification and development of management potential in women health-care professionals, role-modelling and sponsor-mentor relationships should be encouraged to allow women to acquire the full range of management skills and to achieve positions of power and authority in the health services.
Boye, Joyce I; Godefroy, Samuel Benrejeb
"This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods...
Baba M. C.
Full Text Available Often, the accounting services are vital for the success of a business, and their quality is very important, both for the users of accounting information, as well as for the providers of services.The present paper highlights the role of the accounting services in the processes of planning, coordination and development of the management policies of the economic entities. There a re identified a series of factors which are responsible for the quality of the accounting process and for the efficiency of the activity undertaken by the accountants.
Zhang, Jiang; Rossello Busquet, Ana; Soler, José
This paper makes three contributions to assist households to control their home devices in an easy way and to simplify the software installation and configuration processes across multi-vendor environments. First, a Home Environment Service Knowledge Management System is proposed, which is based...... on the knowledge implemented by ontology and uses the inference function of reasoner to find out available software services according to household requests. Second, this paper provides a concrete methodology to exploit and acquire conflict-free information from ontology knowledge by using a reasoner. At last......, a strategy of calculating the sequence of service dependency hierarchy is proposed by this paper....
Schaffner, Donald W
This document describes the development of a tool to manage the risk of the transportation of cold food without temperature control. The tool uses predictions from ComBase predictor and builds on the 2009 U.S. Food and Drug Administration Model Food Code and supporting scientific data in the Food Code annex. I selected Salmonella spp. and Listeria monocytogenes as the organisms for risk management. Salmonella spp. were selected because they are associated with a wide variety of foods and grow rapidly at temperatures >17°C. L. monocytogenes was selected because it is frequently present in the food processing environment, it was used in the original analysis contained in the Food Code Annex, and it grows relatively rapidly at temperatures supplier collected as part of this project. The resulting model-based tool will be a useful aid to risk managers and customers of wholesale cash and carry food service suppliers, as well as to anyone interested in assessing and managing the risks posed by holding cold foods out of temperature control in supermarkets, delis, restaurants, cafeterias, and homes.
Armington, William R; Chen, Roger B
In this paper we develop a residential food waste collection analysis and modeling framework that captures transportation costs faced by service providers in their initial stages of service provision. With this framework and model, we gain insights into network transportation costs and investigate possible service expansion scenarios faced by these organizations. We solve a vehicle routing problem (VRP) formulated for the residential neighborhood context using a heuristic approach developed. The scenarios considered follow a narrative where service providers start with an initial neighborhood or community and expands to incorporate other communities and their households. The results indicate that increasing household participation, decreases the travel time and cost per household, up to a critical threshold, beyond which we see marginal time and cost improvements. Additionally, the results indicate different outcomes in expansion scenarios depending on the household density of incorporated neighborhoods. As household participation and density increases, the travel time per household in the network decreases. However, at approximately 10-20 households per km 2 , the decrease in travel time per household is marginal, suggesting a lowerbound household density threshold. Finally, we show in food waste collection, networks share common scaling effects with respect to travel time and costs, regardless of the number of nodes and links. Copyright © 2018 Elsevier Ltd. All rights reserved.
Shawky, Ahmed; Olsen, Rasmus Løvenstein; Pedersen, Jens Myrup
information. The paper considers a developed framework from the ICT project, OPEN, and investigates the impact of applying Differentiated Services (DiffServ) Quality of Services (QoS). The paper finally provides insight in how the insight gained can be utilized to ensure reliable remote accessed context......Context aware network services are a new and inter-esting way to enhance network users experience. A context aware application/service enhances network performance in relation to dynamic context information, e.g. mobility, location and device information as it senses and reacts to environment...... changes. The reliability of the information accessed is a key factor in achieving reliable context aware application. This paper will review the service degradation in Context Management Frameworks (CMF) and the effect of high network utilization, with particular focus on the reliability of the accessed...
Dijk, van H.; Houghton, J.R.; Kleef, van E.; Lans, van der I.A.; Rowe, G.; Frewer, L.J.
Recent emphasis within policy circles has been on transparent communication with consumers about food risk management decisions and practices. As a consequence, it is important to develop best practice regarding communication with the public about how food risks are managed. In the current study,
Luning, P.A.; Marcelis, W.J.; Jongen, W.M.F.
The book focuses on consumer-driven Quality Management in food production systems using a product-based approach. It integrates organizational and technological aspects of food product quality into one techno-managerial concept and it presents an integrated view of how Quality Management is to be
Luning, P.A.; Marcelis, W.J.
This book describes Food Quality Management in one integrated concept. Firstly, all relevant aspects of food quality management are brought into one model, which forms the framework for this book. Secondly, the authors introduce the techno-managerial approach. This approach starts from the idea that
Curriculum Review, 2008
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…
Zhu, Shangzhen; Gao, Hetong; Duan, Lunbo
Since a large amount of food supplying is provided as a basic line measuring increasing residents’ life standard, food waste has become progressively numeral considerable. Much attention has been drawn to this problem. This work gave an overview on latest researches about anaerobic digestion, composting, generalized management and other developments on management of food waste. Different technologies were introduced and evaluated. Further views on future research in such a field were proposed.
Betz, Alexandra; Buchli, Jürg; Göbel, Christine; Müller, Claudia
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
... National School Lunch Program: School Food Service Account Revenue Amendments Related to the Healthy... Food Service Account Revenue Amendments Related to the Healthy, Hunger-Free Kids Act of 2010'' on June... sold in a school and purchased with funds from the nonprofit school food service account, other than...
... 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 Safety and Inspection Service. 8301.104 Section 8301.104 Administrative Personnel DEPARTMENT OF....104 Additional rules for employees of the Food Safety and Inspection Service. Any employee of the Food Safety and Inspection Service not otherwise required to obtain approval for outside employment under...
Ellerbeck Edward F
Full Text Available Abstract Objectives To examine high school personnel's perceptions of the school environment, its impact on obesity, and the potential impact of legislation regulating schools' food/beverage offerings. Methods Semi-structured interviews were conducted with the principal (n = 8 and dietitian/food service manager (n = 7 at 8 schools (4 rural, 4 suburban participating in a larger study examining the relationship between the school environment and adolescent health behavior patterns. Results Principal themes included: 1 Obesity is a problem in general, but not at their school, 2 Schools have been unfairly targeted above more salient factors (e.g., community and home environment, 3 Attempts at change should start before high school, 4 Student health is one priority area among multiple competing demands; academic achievement is the top priority, 5 Legislation should be informed by educators and better incorporate the school's perspective. Food service themes included: 1 Obesity is not a problem at their school; school food service is not the cause, 2 Food offerings are based largely on the importance of preparing students for the real world by providing choice and the need to maintain high participation rates; both healthy and unhealthy options are available, 3 A la carte keeps lunch participation high and prices low but should be used as a supplement, not a replacement, to the main meal, 4 Vending provides school's additional revenue; vending is not part of food service and is appropriate if it does not interfere with the lunch program. Conclusion Discrepancies exist between government/public health officials and school personnel that may inhibit collaborative efforts to address obesity through modifications to the school environment. Future policy initiatives may be enhanced by seeking the input of school personnel, providing recommendations firmly grounded in evidence-based practice, framing initiatives in terms of their potential impact on the
Describes the conflict between the pull toward greater centralization due to the increase in multi-institutional governance systems in community colleges, and the pull toward decentralization in order to make community services responsive to local needs. Presents a management model designed to resolve this conflict. (NHM)
Full Text Available This paper incorporates the interdisciplinary New Institutional Economics in a comprehensive framework for analyzing risk management in the agri-food sector. First, it specifies the diverse types of agri-food risks (natural, technical, behavioral, economic, policy, etc. and the modes of their management (market, private, public, and hybrid. Second, it defines the efficiency of risk management and identifies the factors (personal, institutional, dimensional, technological, and natural of governance choice. Next, it presents stages in the analysis of risk management and the improvement of public intervention in the governance of risk. Finally, it identifies the contemporary opportunities and challenges for risk governance in the agri-food chain.
Binsar Kristian P., Feliks Anggia; Panjaitan, Hotman
This research talks about total quality service and customer relationship management effects toward customer satisfaction and its impact on customer loyalty. Fast food restaurant KFC, always strives to continue to make improvements in total quality service, so that customer satisfaction can be maintained, which in turn will have an impact on…
Johnston, C M; Upton, E M
It is important that hospital cafeterias deliver products that create customer satisfaction so that financial objectives are met. An exploratory descriptive survey of 12 selected hospital cafeterias used a self-administered questionnaire to determine how satisfied customers were with services provided. It also asked cafeteria managers to give their perceptions of their customers' relative satisfaction/dissatisfaction with the service. Principal components analysis, followed by varimax rotation, identified four underlying constructs of the 15 pre-selected foodservice characteristics used to measure relative satisfaction. A multiple regression model, controlling for country, hospital size and customer demographics, in which the dependent variable was overall rating, found that the independent variables, the underlying rating constructs--food and service--made a much greater impact on overall rating than environment and accessibility. Most cafeteria managers' predictions about their customers' satisfaction were within two standard deviations of their customers' mean scores of satisfaction. While the managers' close association with their service may have accounted for this, it does not necessarily follow that they have the power to implement policy and product improvements.
Full Text Available In conditions of increasing global competition, demands and needs of consumers, quality and quality management have become fundamental strategic factors of achieving profitability and competitiveness on the relentless tourism market. Any serious "top" hotel management, with a defined mission, vision and goals, must define a "special policy" of improving the quality of hotel services through "structural programs of quality improvement," which have become an important factor in the hotel business. With the design, introduction and control of a "special program" of quality improvement of hotel services, hotel management can have a positive impact on increasing satisfaction of customers and human resources, increasing competitiveness and market power of the hotel, the rationalization of operating costs and enhance the reputation and value of the hotel on the demanding tourist market.
This self-instructional unit for supervisors and managers in the British hotel and catering industry is intended to consolidate work covered in a 1-day course. The document begins with an introduction and advice on how to use the unit. The following topics are covered in the unit: (1) planning the menu; (2) food production systems; (3) kitchen…
This self-instructional unit for supervisors and managers in the British hotel and catering industry is intended to consolidate work covered in a 1-day course. The unit covers the essential elements in the final stage of supplying food and drink--the point at which these items are served and sold to the customer. The document begins with an…
Full Text Available Global freshwater assessments have not addressed the linkages among water vapor flows, agricultural food production, and terrestrial ecosystem services. We perform the first bottom-up estimate of continental water vapor flows, subdivided into the major terrestrial biomes, and arrive at a total continental water vapor flow of 70,000 km3/yr (ranging from 56,000 to 84,000 km3/yr. Of this flow, 90% is attributed to forests, including woodlands (40,000 km3/yr, wetlands (1400 km3/yr, grasslands (15,100 km3/yr, and croplands (6800 km3/yr. These terrestrial biomes sustain society with essential welfare-supporting ecosystem services, including food production. By analyzing the freshwater requirements of an increasing demand for food in the year 2025, we discover a critical trade-off between flows of water vapor for food production and for other welfare-supporting ecosystem services. To reduce the risk of unintentional welfare losses, this trade-off must become embedded in intentional ecohydrological landscape management.
Zwietering, Marcel H.; Jacxsens, Liesbeth; Membré, Jeanne Marie
Management of microbiological food safety is largely based on good design of processes, products and procedures. Finished product testing may be considered as a control measure at the end of the production process. However, testing gives only very limited information on the safety status of a food......-active way by implementing an effective food safety management system. For verification activities in a food safety management system, finished product testing may however be useful. For three cases studies; canned food, chocolate and cooked ham, the relevance of testing both of finished products....... If a hazardous organism is found it means something, but absence in a limited number of samples is no guarantee of safety of a whole production batch. Finished product testing is often too little and too late. Therefore most attention should be focussed on management and control of the hazards in a more pro...
Papargyropoulou, Effie; Lozano, Rodrigo|info:eu-repo/dai/nl/36412380X; K. Steinberger, Julia; Wright, Nigel; Ujang, Zaini Bin
The unprecedented scale of food waste in global food supply chains is attracting increasing attention due to its environmental, social and economic impacts. Drawing on interviews with food waste specialists, this study construes the boundaries between food surplus and food waste, avoidable and
Sibanyoni, J J; Tabit, F T
The managers of school feeding programmes are responsible for ensuring the safety of the food which is provided to schoolchildren, but very few studies have been conducted on the food safety knowledge and awareness of these managers. The objective of this study is to evaluate the food safety attitudes and awareness of managers of the National School Nutrition Programme (NSNP) in schools in Mpumalanga, a province of South Africa. A cross-sectional survey study was conducted in which questionnaires were used to collect data from 300 NSNP food service managers. The majority of schools offering NSNP meals were located in informal settlements and most were found to lack basic resources such as electricity (power supplies to the food preparation facility) and potable tap water in their kitchens. No school was found to have implemented the hazard analysis and critical control points (HACCP) programme, and only a few staff had received food safety training. Food safety implementation is worst in informal schools in rural areas due to limited resources and infrastructure. The NSNP food service managers in some schools-especially those located in rural settlements-were found to have little knowledge and awareness of HACCP. These results indicate an urgent need to provide NSNP managers with food safety training and resources (potable water supplies, electricity, dedicated food preparation facilities), particularly in schools in rural settlements.
@@ As the completion of New Baiyun International Airport and Pazhou International Conference Center and the fast development of exhibition industry, the commerce and trade position of Guangzhou (the historical and cultural international city) is growing with each passing day. With the Cantonese food service concept and guest receiving methods of "Culture, Trend,Friendly and Hospitality", Guangzhou hotel industry has won the satisfaction from domestic and foreign businessmen and tourists. With the cultural tinge of and trend of Lingnan, Guangzhou hotels have become the display window to foreign guests. Guangzhou hotels treat all the guests very well during the spring and autumn China Export Commodities Fairs.
...This notice informs the public of the annual adjustments to the reimbursement rates for meals served in the Summer Food Service Program for Children. These adjustments address changes in the Consumer Price Index, as required under the Richard B. Russell National School Lunch Act. The 2013 reimbursement rates are presented as a combined set of rates to highlight simplified cost accounting procedures. The 2013 rates are also presented individually, as separate operating and administrative rates of reimbursement, to show the effect of the Consumer Price Index adjustment on each rate.
...This notice informs the public of the annual adjustments to the reimbursement rates for meals served in the Summer Food Service Program for Children. These adjustments address changes in the Consumer Price Index, as required under the Richard B. Russell National School Lunch Act. The 2012 reimbursement rates are presented as a combined set of rates to highlight simplified cost accounting procedures. The 2012 rates are also presented individually, as separate operating and administrative rates of reimbursement, to show the effect of the Consumer Price Index adjustment on each rate.
...This notice informs the public of the annual adjustments to the reimbursement rates for meals served in the Summer Food Service Program for Children. These adjustments address changes in the Consumer Price Index, as required under the Richard B. Russell National School Lunch Act. The 2011 reimbursement rates are presented as a combined set of rates to highlight simplified cost accounting procedures that are extended nationwide by enactment of the Fiscal Year 2008 Consolidated Appropriations Act. The 2011 rates are also presented individually, as separate operating and administrative rates of reimbursement, to show the effect of the Consumer Price Index adjustment on each rate.
...This notice informs the public of the annual adjustments to the reimbursement rates for meals served in the Summer Food Service Program for Children. These adjustments address changes in the Consumer Price Index, as required under the Richard B. Russell National School Lunch Act. The 2010 reimbursement rates are presented as a combined set of rates to highlight simplified cost accounting procedures that are extended nationwide by enactment of the Fiscal Year 2008 Consolidated Appropriations Act. The 2010 rates are also presented individually, as separate operating and administrative rates of reimbursement, to show the effect of the Consumer Price Index adjustment on each rate.
Rahbar, S; Krsikapa, S [Canadian Gas Research Inst., Don Mills, ON (Canada); Fisher, D; Nickel, J; Ardley, S; Zabrowski, D [Fisher Consultants (Canada); Barker, R F [ed.
Technical information on commercial gas cooking appliances was presented. This second volume provided an appliance-by-appliance comprehensive assessment of the energy performance of commercial food service equipment. Energy assessments were made for the following categories of cooking equipment: fryers, griddles, broilers, ranges, Chinese ranges, ovens, steamers, steam kettles, and braising pans. Recommendations were made for improving the energy efficiency and overall performance of gas appliances to support of the Canadian gas utilities marketing and energy conservation initiatives. 71 refs., 37 tabs., 58 figs.
G. van der Walt
Full Text Available In line with international trends in governance, the South African Government’s initial focus on the development of policy frameworks, structures and systems in order to give effect to the values and principles of the Constitution, shifted to the most critical issue, namely service delivery. The Government became increasingly aware that a significant expansion in the scope and quality of service provision was not possible with traditional delivery settings and approaches. There is growing evidence that there is a need for a significant departure from conventional approaches and that a leap into a new service delivery paradigm is necessary. Increasingly this new paradigm highlights the need to further develop the government’s project management skills and applications with a view to achieving improved delivery capability. In this article the focus will be placed on the changing service delivery paradigm – from an “old” traditional model through the transition to a “new” paradigm. This paradigm is shaped by international and national trends and events in government. The contribution and advantages of project management applications for effective governance are highlighted and the article concludes with an explanation of project management organisational arrangements necessary to support the new paradigm.
Schulp, C.J.E.; Thuiller, W.; Verburg, P.H.
Wild food is an iconic ecosystem service that receives little attention in quantifying, valuating and mapping studies, due to the perceived low importance or due to lack of data. Here, we synthesize available data on the importance of wild food as ecosystem service, its spatial distribution and
Aziz, Nazrina; Zain, Zakiyah; Syarifi, Nadia Asyikin Mohammad; Klivon, Julia; Ap, Nurasiah Che; Zaki, Mahirah
This paper aims to measure the performance of university food service based on students' perception. Two cafeterias were chosen for comparison: one located at student residential hall (Café 1) and another at the university administration centre (Café 2). By considering the components of importance and satisfaction, the Heterogeneous Customer Satisfaction Index-HCSI was computed to measure the performance of quality items in both cafeterias. Stratified sampling method was used to select 278 students and the DINESERVE instrument was used to assess customer perception on service quality. The findings show that the customer rate these two cafeterias as quite satisfied only, with the HCSI for Café 1 slightly higher than that for Café 2.
Food security is directly linked to water security for food production. Water availability for crop production will be dependent upon precipitation or irrigation, soil water holding capacity, and crop water demand. The linkages among these components in rainfed agricultural systems shows the impact ...
... 42 Public Health 4 2010-10-01 2010-10-01 false Financial management services. 441.484 Section 441... Optional Self-Directed Personal Assistance Services Program § 441.484 Financial management services. (a) States may choose to provide financial management services to participants, or their representatives, as...
Victor Teodor Alistar
Full Text Available The main objective of this article is to examine the notion of management, as an area of study which analyses, regulates and renders the theoretical and technical support in order to provide rationality within the processes that unfold in the civil service. In order to accomplish this task, human resources management will be analyzed as a process which relies in exerting four main functions: ensuring, developing, motivating and maintaining the human resources, which are conditioned by external factors that must be taken into consideration, such as: legislative framework, labor force, unions, cultural context (here one includes management practices and philosophy, and economic circumstances. All these factors are considered to have a significant impact on the management of human resources.
Derevianko Olena. H.
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...
Bon, Jan van; Kolthof, Axel
This Management Guide is a concise summary of the IT Service Management ? An Introduction. A quick, portable reference tool to the standards used within the Service Management community.What are the key service management processes? What is the ?lifecycle? approach?What are the elements of ISO20000? All this and descriptions of other popular frameworks are covered.
Kênia Machado de Almeida
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.
Much research has been carried out on governmental support of agri environmental measures (AEM). However, little is known about demands on and incentives from the commercial market for environmental contributions of the farmers. The factors farm structures, level of remuneration and legal framework have been thoroughly investigated. However, demands of the food industry for environmentally friendly goods(1) and their effects on farmers' decisions have not yet been analyzed. Leading companies in the food industry have observed an increasing consumer awareness and, due to higher competition, see an additional need to communicate environmental benefits which result from either organic production methods or agri-environmental measures. To address this research deficit, two case studies were carried out. The first case study is a survey aimed at the industrial food producers' demands with regards to the environmental performance of supplying farms. Concurrently, within a second survey farmers were questioned to find out what conditions are required to implement agri-environmental measures beyond cross compliance and document their environmental performance. This article presents the outcomes of the first case study. The results show that food companies have an interest in the documentation of environmental benefits of supplying farms for their marketing strategies. Provision of support by finance or contract-design is also seen as appropriate tool to promote an environmentally friendly production. In turn the food producers' demand and support for documented environmental services can have a positive influence on farmers' decisions for implementation and documentation of these services. Thus, the surveys provide essential findings for further development of documentation strategies for environmental benefits within the supply chain. Copyright © 2012 Elsevier Ltd. All rights reserved.
Distributed computing adds to the complexity of ensuring Quality of Service (QoS) to applications. Middleware architectures are trying to solve the complexity of distributed computing, but has generally not been addressing the topic of providing platform managed QoS. It is a common understanding that one should try to provide QoS based on a general solution for capturing QoS requirements and managing resources. This thesis proposes a scheme increasing the probability of delivering QoS to s...
Elvandari, , Cecilia Desvita Ratna; Sukartiko, Anggoro Cahyo; Nugrahini, Arita Dewi
Increased internet usage and fast-paced consumer’s demands have created business opportunities, including online food delivery services. However, competition with similar national-scale businesses allegedly contributed to the decline in the number of XYZ company orders, one of the food-delivery service providers in Yogyakarta. Therefore, this study aimed to identify the need’s attributes of the daring food delivery service consumers, to find out the service-quality satisfaction level, and to ...
Li, Ping; Omani, Nina; Chaubey, Indrajeet; Wei, Xiaomei
Drought is one of the most widespread extreme climate events with a potential to alter freshwater availability and related ecosystem services. Given the interconnectedness between freshwater availability and many ecosystem services, including food provisioning, it is important to evaluate the drought implications on freshwater provisioning and food provisioning services. Studies about drought implications on streamflow, nutrient loads, and crop yields have been increased and these variables are all process-based model outputs that could represent ecosystem functions that contribute to the ecosystem services. However, few studies evaluate drought effects on ecosystem services such as freshwater and food provisioning and quantify these services using an index-based ecosystem service approach. In this study, the drought implications on freshwater and food provisioning services were evaluated for 14 four-digit HUC (Hydrological Unit Codes) subbasins in the Upper Mississippi River Basin (UMRB), using three drought indices: standardized precipitation index ( SPI ), standardized soil water content index ( SSWI ), and standardized streamflow index ( SSI ). The results showed that the seasonal freshwater provisioning was highly affected by the precipitation deficits and/or surpluses in summer and autumn. A greater importance of hydrological drought than meteorological drought implications on freshwater provisioning was evident for the majority of the subbasins, as evidenced by higher correlations between freshwater provisioning and SSI 12 than SPI 12. Food provisioning was substantially affected by the precipitation and soil water deficits during summer and early autumn, with relatively less effect observed in winter. A greater importance of agricultural drought effects on food provisioning was evident for most of the subbasins during crop reproductive stages. Results from this study may provide insights to help make effective land management decisions in responding to
... submit a petition to FNS requesting that an individual food be exempted from a category of foods of... submit a petition to FNS requesting that foods in a particular category of foods be classified as meeting... the food category in easily understood language, list examples of the foods contained in the category...
Jacxsens, L.; Uyttendaele, M.; Devlieghere, F.; Rovira, J.; Oses Gomez, S.; Luning, P.A.
There is a need to measure the food safety performance in the agri-food chain without performing actual microbiological analysis. A food safety performance diagnosis, based on seven indicators and corresponding assessment grids have been developed and validated in nine European food businesses.
Putten, van M.C.
Food allergy represents an increasing concern to society. It is defined as an inappropriate immunological reaction to normally harmless food components and affects 5-8% of children and 1-2% of adults. Since at the time of writing no cure for food allergy exists, food allergic consumers need to avoid
McLaughlin, Dennis; Kinzelbach, Wolfgang
The projected growth in global food demand until mid-century will challenge our ability to continue recent increases in crop yield and will have a significant impact on natural resources. The water and land requirements of current agriculture are significantly less than global reserves but local shortages are common and have serious impacts on food security. Recent increases in global trade have mitigated some of the effects of spatial and temporal variability. However, trade has a limited impact on low-income populations who remain dependent on subsistence agriculture and local resources. Potential adverse environmental impacts of increased agricultural production include unsustainable depletion of water and soil resources, major changes in the global nitrogen and phosphorous cycles, human health problems related to excessive nutrient and pesticide use, and loss of habitats that contribute to agricultural productivity. Some typical case studies from China illustrate the connections between the need for increased food production and environmental stress. Sustainable options for decreasing food demand and for increasing production include reduction of food losses on both the producer and consumer ends, elimination of unsustainable practices such as prolonged groundwater overdraft, closing of yield gaps with controlled expansions of fertilizer application, increases in crop yield and pest resistance through advances in biotechnology, and moderate expansion of rain fed and irrigated cropland. Calculations based on reasonable assumptions suggest that such measures could meet the food needs of an increasing global population while protecting the environment.
Needles, Lisa A.; Lester, Sarah E.; Ambrose, Richard; Andren, Anders; Beyeler, Marc; Connor, Michael S.; Eckman, James E.; Costa-Pierce, Barry A.; Gaines, Steven D.; Lafferty, Kevin D.; Lenihan, Junter S.; Parrish, Julia; Peterson, Mark S.; Scaroni, Amy E.; Weis, Judith S.; Wendt, Dean E.
Managers are moving from a model of managing individual sectors, human activities, or ecosystem services to an ecosystem-based management (EBM) approach which attempts to balance the range of services provided by ecosystems. Applying EBM is often difficult due to inherent tradeoffs in managing for different services. This challenge particularly holds for estuarine systems, which have been heavily altered in most regions and are often subject to intense management interventions. Estuarine managers can often choose among a range of management tactics to enhance a particular service; although some management actions will result in strong tradeoffs, others may enhance multiple services simultaneously. Management of estuarine ecosystems could be improved by distinguishing between optimal management actions for enhancing multiple services and those that have severe tradeoffs. This requires a framework that evaluates tradeoff scenarios and identifies management actions likely to benefit multiple services. We created a management action-services matrix as a first step towards assessing tradeoffs and providing managers with a decision support tool. We found that management actions that restored or enhanced natural vegetation (e.g., salt marsh and mangroves) and some shellfish (particularly oysters and oyster reef habitat) benefited multiple services. In contrast, management actions such as desalination, salt pond creation, sand mining, and large container shipping had large net negative effects on several of the other services considered in the matrix. Our framework provides resource managers a simple way to inform EBM decisions and can also be used as a first step in more sophisticated approaches that model service delivery.
Bijman, J.; Omta, S.W.F.; Trienekens, J.H.; Wijnands, J.H.M.; Wubben, E.F.M.
This book brings together a rich collection of papers on management and organization in agri-food chains and networks. Producers, processors, traders and retailers of agricultural and food products operate in an economic and institutional environment that is increasingly dominated by global
This paper examines the contributions of Industrial Engineering and Management Science toward reduction in the cost of production and distribution of food. Food processing firms were requested to respond to a questionnaire which asked for examples of their use of various operations research tools and information on the number of operations…
This podcast highlights the role of school mental health professionals in the management of food allergies in schools. It also identifies CDC food allergy resources for schools. Created: 1/20/2015 by National Center for Chronic Disease Prevention and Health Promotion (NCCDPHP). Date Released: 1/20/2015.
This podcast highlights the role of bus drivers and transportation staff in the management of food allergies in schools. It also identifies CDC food allergy resources for schools. Created: 1/20/2015 by National Center for Chronic Disease Prevention and Health Promotion (NCCDPHP). Date Released: 1/20/2015.
Studies using anti-IgE antibody in food allergy management are limited, but show promising results. Possible applications are for increasing the threshold of sensitivity to certain foods such as peanut,[7,8] and combined with OIT to enhance safety and rapidity of the OIT process.[9,10] Anti-IgE is however not yet licensed for ...
Studies using anti-immunoglobulin E (IgE) antibody in food allergy management are limited, but show promising results. The possible applications are for increasing the sensitivity threshold to certain foods such as peanut, and also for use in combination with OIT to enhance safety and rapidity of the OIT process; however, ...
This podcast highlights the role of teachers and paraeducators in the management of food allergies in schools. It also identifies CDC food allergy resources for schools. Created: 1/20/2015 by National Center for Chronic Disease Prevention and Health Promotion (NCCDPHP). Date Released: 1/20/2015.
Integrated Nutrient and Water Management for Sustainable Food Production in the Sahel (CIFSRF). In the Sahel, agricultural production is strictly limited by drought and low soil fertility. In 2005 and 2010, these two factors led to food scarcity in Niger. However, innovative technologies such as microdose fertilization ...
This podcast highlights the role of school nutrition professionals in the management of food allergies in schools. It also identifies CDC food allergy resources for schools. Created: 1/13/2015 by National Center for Chronic Disease Prevention and Health Promotion (NCCDPHP). Date Released: 1/13/2015.
Zwietering, M.H.; Jacxsens, L.; Membre, J.M.; Nauta, M.; Peterz, M.
Management of microbiological food safety is largely based on good design of processes, products and procedures. Finished product testing may be considered as a control measure at the end of the production process. However, testing gives only very limited information on the safety status of a food.
Casse, F; Hervieu, F
Genetic transformation constitutes a new tool for improvement of microorganisms, animals and plants used in food. We present foreseeable risks, as well as management measures to avoid unsuspected risks of GMOs. Few risks are specific to GMOs. Present elements of French and European regulations concerning placing on the market and follow up GMOs and other novel foods are described.
Knudsen, Ib; Søborg, Inge; Eriksen, Folmer Damsted
and definitions to be used in determining novelty of a plant food and also propose a safety assessment approach for novel plant food with no or limited documented history of safe consumption. A 2-step management procedure is recommended for a smooth introduction of fruits and vegetables; first to establish...
Bremmers, H.J.; Haverkamp, D.J.; Sabidussi, A.; Omta, S.W.F.
This article focuses on the problem: what external (stakeholder) and internal (structural/organizational) factors drive companies in the food- and agribusiness towards innovative environmental management? Innovative companies are those considered to have adopted a supply-chain perspective, instead
Agyei-Baffour, Peter; Sekyere, Kofi Boateng; Addy, Ernestine Akosua
Food borne diseases claim more lives and are growing public health concerns. Simple preventive techniques such as adoption and adherence to hazard analysis and critical control point (HACCP) policy can significantly reduce this disease burden. Though food screening and inspection are done, the ultimate regulation, Hazard Analysis and Critical Control Point, which is known and accepted worldwide, appears not to be popular among food operators in Ghana. This paper examines the level of awareness of the existence of policy on hazard analysis and critical control point (HACCP) and its adherence to food preparation guidelines among food service providers in Ghana. The results revealed the mean age of food providers as 33.1 years with a standard deviation of 7.5, range of 18-55 years, more females, in full time employment and with basic education. Of the fifty institutional managers, 42 (84%) were senior officers and had worked for more than five years. Education and type of food operator had strong statistically significant relationship with the implementation of HCCP policy and adherence with food preparation guidelines. The enforcement of HACCP policy and adherence with food safety guidelines was led by the Ghana Tourist Board, Public Health officers, and KMA, respectively. While a majority of food operators 373/450 (83.3%) did not know HACCP policy is part of food safety guidelines, staff of food safety law enforcement 44/50 (88%) confirmed knowing that food operators were not aware of the HACCP policy. The study documents evidence on the practice of food safety principles or HACCP policy or adherence to food preparation guidelines. Existing food safety guidelines incorporate varying principles of HACCP, however, awareness is low among food operators. The implication is that food production is likely to fall short of acceptable standards and not be wholesome putting consumers at health risk. Repeating this study in rural and urban areas in Ghana is necessary to
Luning, P.A.; Jacxsens, L.; Rovira, J.; Oses Gomez, S.; Uyttendaele, M.; Marcelis, W.J.
Stakeholder requirements force companies to analyse their food safety management system (FSMS) performance to improve food safety. Performance is commonly analysed by checking compliance against preset requirements via audits/inspections, or actual food safety (FS) output is analysed by
Full Text Available This study explores the management of stakeholder values for alliance success. A multiple-case study method is used to analyze – within six organizations attempting to form alliances – how the management of inter-organizational dimensions of stakeholder value adds to the success of an alliance business strategy. Our study focuses on the establishment of vertical service alliances within the Dutch maritime sector, including private-private as well as public-private initiatives. The findings point toward the usefulness of developing an inter-organizational success map. Because of its comprehensive multi-stakeholder orientation, a success map can be used by alliance managers to understand management’s considerations, including the trade-offs among an alliance’s various performance drivers. This new conceptual thinking can enhance research and best practices on inter-organizational design.
Abernathy, Tom; Hart, Robert
To evaluate the efficacy and applicability of a HACCP-based program for use in restaurants. A randomly selected sample of 16 intervention and 42 control full service, "stand-alone" restaurants with a minimum of 3 full-time food handling staff on duty per shift. Six communities in Central West Ontario. The Critical Approach, a HACCP-based program for use in restaurants, was designed in consultation with health inspectors and restaurant operators. It focusses on generic risk factors (Critical Control Points, CCPs) for food handlers rather than assessing specific menu items or foods; offers appropriate training of both management and staff; and encourages self-monitoring of CCPs by operators without extensive record keeping or retention. Outcome indicators measured changes in three areas: the environment, knowledge, and behaviour. Results suggest that among a subpopulation of restaurants, the program is acceptable to operators and capable of producing tangible results. Principles and methods of the program (i.e., an initial assessment of the site, working with the operator to identify and suggest improvements, and return visits to monitor compliance) may be transferable to other types of food service operations.
James K. Binkley
Concerns about the calorie content of restaurant food have focused on fast food. However, there is no specific evidence that fast food is worse than other food eaten away from home (FAFH). We use the Continuing Survey of Individual Food Intake to compare fast food and table service meals. We find that both are larger and have more calories than meals prepared at home, with table service exceeding fast food, possibly due to different pricing methods. However, for the full day, both result in s...
Martinez-Sanchez, Veronica; Tonini, Davide; Møller, Flemming; Astrup, Thomas Fruergaard
Prevention has been suggested as the preferred food waste management solution compared to alternatives such as conversion to animal fodder or to energy. In this study we used societal life-cycle costing, as a welfare economic assessment, and environmental life-cycle costing, as a financial assessment combined with life-cycle assessment, to evaluate food waste management. Both life-cycle costing assessments included direct and indirect effects. The latter are related to income effects, accounting for the marginal consumption induced when alternative scenarios lead to different household expenses, and the land-use-changes effect, associated with food production. The results highlighted that prevention, while providing the highest welfare gains as more services/goods could be consumed with the same income, could also incur the highest environmental impacts if the monetary savings from unpurchased food commodities were spent on goods/services with a more environmentally damaging production than that of the (prevented) food. This was not the case when savings were used, e.g., for health care, education, and insurances. This study demonstrates that income effects, although uncertain, should be included whenever alternative scenarios incur different financial costs. Furthermore, it highlights that food prevention measures should not only demote the purchase of unconsumed food but also promote a low-impact use of the savings generated.
Allard, Daniel A.; Gladden, Roy E.; Wright, Jesse J.; Hy, Franklin H.; Rabideau, Gregg R.; Wallick, Michael N.
This software is provided by the Mars Relay Operations Service (MaROS) task to a variety of Mars projects for the purpose of coordinating communications sessions between landed spacecraft assets and orbiting spacecraft assets at Mars. The Information Management Service centralizes a set of functions previously distributed across multiple spacecraft operations teams, and as such, greatly improves visibility into the end-to-end strategic coordination process. Most of the process revolves around the scheduling of communications sessions between the spacecraft during periods of time when a landed asset on Mars is geometrically visible by an orbiting spacecraft. These relay sessions are used to transfer data both to and from the landed asset via the orbiting asset on behalf of Earth-based spacecraft operators. This software component is an application process running as a Java virtual machine. The component provides all service interfaces via a Representational State Transfer (REST) protocol over https to external clients. There are two general interaction modes with the service: upload and download of data. For data upload, the service must execute logic specific to the upload data type and trigger any applicable calculations including pass delivery latencies and overflight conflicts. For data download, the software must retrieve and correlate requested information and deliver to the requesting client. The provision of this service enables several key advancements over legacy processes and systems. For one, this service represents the first time that end-to-end relay information is correlated into a single shared repository. The software also provides the first multimission latency calculator; previous latency calculations had been performed on a mission-by-mission basis.
Black, Jennifer L; Day, Meghan
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.
The main objective of the thesis is focused on understanding the service and operation model of Chinese restaurants in Finland, identifying the gaps between the service suppliers’ and the customers’ view on service quality and trying to find out the best Chinese restaurant service design in Finland. The conceptual framework of the thesis is based on the service design, the scale to measure the service quality - SERVQUAL model, and the comparison of Finnish and Chinese food culture and...
Muraro, A; Werfel, T; Hoffmann-Sommergruber, K; Roberts, G; Beyer, K; Bindslev-Jensen, C; Cardona, V; Dubois, A; duToit, G; Eigenmann, P; Fernandez Rivas, M; Halken, S; Hickstein, L; Høst, A; Knol, E; Lack, G; Marchisotto, M J; Niggemann, B; Nwaru, B I; Papadopoulos, N G; Poulsen, L K; Santos, A F; Skypala, I; Schoepfer, A; Van Ree, R; Venter, C; Worm, M; Vlieg-Boerstra, B; Panesar, S; de Silva, D; Soares-Weiser, K; Sheikh, A; Ballmer-Weber, B K; Nilsson, C; de Jong, N W; Akdis, C A
Food allergy can result in considerable morbidity, impact negatively on quality of life, and prove costly in terms of medical care. These guidelines have been prepared by the European Academy of Allergy and Clinical Immunology's (EAACI) Guidelines for Food Allergy and Anaphylaxis Group, building on previous EAACI position papers on adverse reaction to foods and three recent systematic reviews on the epidemiology, diagnosis, and management of food allergy, and provide evidence-based recommendations for the diagnosis and management of food allergy. While the primary audience is allergists, this document is relevant for all other healthcare professionals, including primary care physicians, and pediatric and adult specialists, dieticians, pharmacists and paramedics. Our current understanding of the manifestations of food allergy, the role of diagnostic tests, and the effective management of patients of all ages with food allergy is presented. The acute management of non-life-threatening reactions is covered in these guidelines, but for guidance on the emergency management of anaphylaxis, readers are referred to the related EAACI Anaphylaxis Guidelines. © 2014 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.
Coghill, D R
There is considerable variation in practice, both between and with different countries in the management of attention deficit hyperactivity disorder (ADHD). Whilst there is no one optimal model of service organisation there are general principles of care that can be introduced to reduce this variability. There are frequent debates and discussions about which professional group is best placed to manage ADHD at different points in the life cycle. Who delivers care is however less important than ensuring that training schemes provide adequate exposure, training and experience to both the core and non-core skills required to provide a comprehensive package of care. Most evidence-based guidelines recommend a multi-modal, multi-professional and multi-agency approach. Many also promote the use of both stepped care and shared care approaches for the management of ADHD. As most of those with ADHD continue to have ADHD-related problems into adulthood, it is important to consider how best to transition care into adulthood and think about who should deliver care to adults with ADHD. Young people with ADHD should generally be transferred to adult mental health services if they continue to have significant symptoms of ADHD or other coexisting conditions that require treatment. Unfortunately services for adults with ADHD remain relatively scarce across much of the world and some adult psychiatrists remain unsure of the diagnosis and uncertain about the appropriate use of ADHD medications in adults, but there is a strong case for increased services for adults. ADHD is on the one hand easy to treat; it is much more difficult to treat well. Although optimised care for ADHD requires routine measurement of outcomes, this often does not happen in routine clinical practice. Focusing on optimising symptoms and minimising adverse effects can significantly improve both short- and long-term outcomes.
The principal records management unit within the Department of Corporate Services ... ies services (15), Finance and Accounting (3); however, only 59 participated in it. Data col- ...... records and public-sector financial management.
Full Text Available In recent years, with the frequent occurrence of food safety problems, people have begun to pay attention to food safety, especially the food safety of hotels. This paper proposed a Hazard Analysis and Critical Control Point (HACCP management system to analyze food safety issues of hotels in order to improve the food quality and safety in hotel management. Through the practical application of the HACCP management system in the hotel catering industry, it was found that the amount of bacteria greatly reduced and the pass rate of tableware disinfection increased significantly in the hotel's food processing links, while customer satisfaction greatly improved. Therefore, the HACCP management system had great applicability in improving the food quality and safety of hotels.
Kamleh, Rabih; Jurdi, Mey; Annous, Bassam A
Microbial food safety remains a major economic and public health concern in Arab countries. Over the past several years, many of these countries have attempted to revise and upgrade food quality control and surveillance programs; however, these systems vary in scope and effectiveness. This review addresses the major reported foodborne outbreaks and multidrug resistance of pathogenic microorganisms isolated from food products. Major foodborne pathogens of concern included Brucella spp., Clostridium botulinum, fecal coliforms, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella, and Staphylococcus aureus. Measures for managing microbial food hazards based on a comprehensive risk analysis also are proposed.
Lai, Koonchun; Lim, Sooking; Teh, Pehchiong
In Malaysia, municipal solid waste contains a high portion of organic matters, typically contributed by food waste. It is estimated that about 45% of the municipal waste are food waste, followed by the non-food waste such as plastics, metals, glass and others. Food waste, while being properly sorted and contamination free from non-food waste, can be reused (e.g. fertiliser) instead of being landfilled. Therefore, recycling of food waste is crucial not only from the view point of waste management, but also with respect to the reduction of resource losses and greenhouse gases emission. A new waste separation process involved food particles, non-food particles and electrostatic discharge was investigated in this study. The empirical results reveal that the corona electrostatic separation is an environmental-friendly way in recovering foods from municipal waste. The efficiency of the separator, under same operating conditions, varies with the particle size of the food and non-food particles. The highest efficiency of 82% is recorded for the particle sizes between 1.5 and 3.0 mm.
Lai, Koonchun; Teh, Pehchiong; Lim, Sooking
In Malaysia, municipal solid waste contains a high portion of organic matters, typically contributed by food waste. It is estimated that about 45% of the municipal waste are food waste, followed by the non-food waste such as plastics, metals, glass and others. Food waste, while being properly sorted and contamination free from non-food waste, can be reused (e.g. fertiliser) instead of being landfilled. Therefore, recycling of food waste is crucial not only from the view point of waste management, but also with respect to the reduction of resource losses and greenhouse gases emission. A new waste separation process involved food particles, non-food particles and electrostatic discharge was investigated in this study. The empirical results reveal that the corona electrostatic separation is an environmental-friendly way in recovering foods from municipal waste. The efficiency of the separator, under same operating conditions, varies with the particle size of the food and non-food particles. The highest efficiency of 82% is recorded for the particle sizes between 1.5 and 3.0 mm
Lai, Koonchun; Teh, Pehchiong [Faculty of Engineering and Green Technology, Universiti Tunku Abdul Rahman (Malaysia); Lim, Sooking [Faculty of Engineering and Science, Universiti Tunku Abdul Rahman (Malaysia)
In Malaysia, municipal solid waste contains a high portion of organic matters, typically contributed by food waste. It is estimated that about 45% of the municipal waste are food waste, followed by the non-food waste such as plastics, metals, glass and others. Food waste, while being properly sorted and contamination free from non-food waste, can be reused (e.g. fertiliser) instead of being landfilled. Therefore, recycling of food waste is crucial not only from the view point of waste management, but also with respect to the reduction of resource losses and greenhouse gases emission. A new waste separation process involved food particles, non-food particles and electrostatic discharge was investigated in this study. The empirical results reveal that the corona electrostatic separation is an environmental-friendly way in recovering foods from municipal waste. The efficiency of the separator, under same operating conditions, varies with the particle size of the food and non-food particles. The highest efficiency of 82% is recorded for the particle sizes between 1.5 and 3.0 mm.
Full Text Available The last two decades food logistics systems have seen the transition from a focus on traditional supply chain management to food supply chain management, and successively, to sustainable food supply chain management. The main aim of this study is to identify key logistical aims in these three phases and analyse currently available quantitative models to point out modelling challenges in sustainable food logistics management (SFLM. A literature review on quantitative studies is conducted and also qualitative studies are consulted to understand the key logistical aims more clearly and to identify relevant system scope issues. Results show that research on SFLM has been progressively developing according to the needs of the food industry. However, the intrinsic characteristics of food products and processes have not yet been handled properly in the identified studies. The majority of the works reviewed have not contemplated on sustainability problems, apart from a few recent studies. Therefore, the study concludes that new and advanced quantitative models are needed that take specific SFLM requirements from practice into consideration to support business decisions and capture food supply chain dynamics.
Full Text Available Food allergens have appeared in the last two decades as a concealed form of threat which significantly endangers public health, and their labelling on food products, drinks, and non pre-packed gastro-products is clearly defined with legal regulations. In practice, the chemical risk management is faced with several unexpected problems. Some of them are declarations or statements about allergenic ingredients, where a nutritional allergen that the food contains is labelled with an unusual name, or similar products from different manufacturers where one is safe and the other contains allergens. A hospitality facility which deals with production and distribution of unpackaged foods should, in addition to a developed HACCP concept and standardized recipes for food preparation, prepare a detailed, precise, and clearly defined plan for management of chemical risks.
Zaganjor, Hatidza; Bishop Kendrick, Katherine; Warnock, Amy Lowry; Onufrak, Stephen; Whitsel, Laurie P; Ralston Aoki, Julie; Kimmons, Joel
Food service guideline (FSG) policies can impact millions of daily meals sold or provided to government employees, patrons, and institutionalized persons. This study describes a classification tool to assess FSG policy attributes and uses it to rate FSG policies. Quantitative content analysis. State government facilities in the United States. Participants were from 50 states and District of Columbia in the United States. Frequency of FSG policies and percentage alignment to tool. State-level policies were identified using legal research databases to assess bills, statutes, regulations, and executive orders proposed or adopted by December 31, 2014. Full-text reviews were conducted to determine inclusion. Included policies were analyzed to assess attributes related to nutrition, behavioral supports, and implementation guidance. A total of 31 policies met the inclusion criteria; 15 were adopted. Overall alignment ranged from 0% to 86%, and only 10 policies aligned with a majority of the FSG policy attributes. Western states had the most FSG policies proposed or adopted (11 policies). The greatest number of FSG policies were proposed or adopted (8 policies) in 2011, followed by the years 2013 and 2014. The FSG policies proposed or adopted through 2014 that intended to improve the food and beverage environment on state government property vary considerably in their content. This analysis offers baseline data on the FSG landscape and information for future FSG policy assessments. © The Author(s) 2016.
Zaganjor, Hatidza; Bishop Kendrick, Katherine; Warnock, Amy Lowry; Onufrak, Stephen; Whitsel, Laurie P.; Ralston Aoki, Julie; Kimmons, Joel
Purpose Food service guidelines (FSG) policies can impact millions of daily meals sold or provided to government employees, patrons, and institutionalized persons. This study describes a classification tool to assess FSG policy attributes and uses it to rate FSG policies. Design Quantitative content analysis. Setting State government facilities in the U.S. Subjects 50 states and District of Columbia. Measures Frequency of FSG policies and percent alignment to tool. Analysis State-level policies were identified using legal research databases to assess bills, statutes, regulations, and executive orders proposed or adopted by December 31, 2014. Full-text reviews were conducted to determine inclusion. Included policies were analyzed to assess attributes related to nutrition, behavioral supports, and implementation guidance. Results A total of 31 policies met inclusion criteria; 15 were adopted. Overall alignment ranged from 0% to 86%, and only 10 policies aligned with a majority of FSG policy attributes. Western States had the most FSG policy proposed or adopted (11 policies). The greatest number of FSG policies were proposed or adopted (8 policies) in 2011, followed by the years 2013 and 2014. Conclusion FSG policies proposed or adopted through 2014 that intended to improve the food and beverage environment on state government property vary considerably in their content. This analysis offers baseline data on the FSG landscape and information for future FSG policy assessments. PMID:27630113
Carbó, Marina Cercós
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...
Broad technical and administrative support for the programmatic research and development activities of the Fusion Energy Division is provided by the Management Services Section and by the division's quality assurance (QA) and safety programs. Support is provided through effective communication with division programmatic staff and through the coordination of resources from disciplines outside the division. The QA activity in the division emphasizes the development and documentation of a QA program that conforms to national standards, the review and approval of engineering documents, supplier surveillance, identification and documentation of nonconforming items, audits, and QA assessments/plans. The division's safety activities include a formal safety program, emergency planning activities, and environmental protection services. Efforts devoted to the removal of hazardous wastes from division facilities were expanded during 1986
Romani, Simona; Grappi, Silvia; Bagozzi, Richard P; Barone, Ada Maria
Recent research has started to show the key role of daily food provision practices in affecting household food waste. Building on and extending these previous contributions, the objective of this paper is to investigate how individuals' everyday practices regarding food (e.g., shopping, cooking, eating, etc.) lead to food waste, and how policy makers and the food industry can implement effective strategies to influence such practices and ultimately help consumers reduce food waste. The research performs three Studies; a critical incident qualitative study (Study 1; N = 514) and a quantitative, survey-based study (Study 2; N = 456) to identify and examine relevant food management behaviors associated with domestic waste. Lastly, findings from a field experiment (Study 3; N = 210) suggest that a specific educational intervention, directed at increasing consumers' perceived skills related to food preparation planning behaviors, reduces domestic food waste. Implications of the research for policy makers and the food industry are discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.
Dubowitz, Tamara; Ghosh-Dastidar, Madhumita; Cohen, Deborah A.; Beckman, Robin; Steiner, Elizabeth D.; Hunter, Gerald P.; Flórez, Karen R.; Huang, Christina; Vaughan, Christine A.; Sloan, Jennifer C.; Zenk, Shannon N.; Cummins, Steven; Collins, Rebecca L.
Placing full-service supermarkets in food deserts (areas with limited access to healthy foods) has been proposed as an important policy strategy to confront inequalities in healthy food access. Capitalizing on a natural experiment, we enrolled n=1,372 randomly selected households from two comparable neighborhoods, one of which received a full-service supermarket in 2013. We looked at the impact on residents’ diet, perceived access to healthy foods and satisfaction with one’s neighborhood as a...
Gupta, Ruchi S; Rivkina, Victoria; DeSantiago-Cardenas, Lilliana; Smith, Bridget; Harvey-Gintoft, Blair; Whyte, Stephanie A
This study aimed to characterize asthma and food allergy reporting and management in Chicago Public Schools. Demographic and health data for students who have asthma and food allergy were extracted from the Chicago Public Schools database. Demographic and geographic variability and the existence of school health management plans were analyzed, and multiple logistic regression models were computed. Home addresses were geocoded to create maps of case counts per community area. Approximately 18,000 asthmatic and 4000 food allergic students were identified. Of asthmatic students, 9.3% had a food allergy; of food allergic students, 40.1% had asthma. Asthma odds were significantly higher among black and Hispanic students (odds ratio [OR] = 2.3 and 1.3, respectively), whereas food allergy odds were significantly higher among black students (OR = 1.1; 95% confidence interval [CI], 1.0-1.3) and significantly lower among Hispanic students (OR = 0.8; 95% CI, 0.7-0.9). Only 24.3% of students who had asthma and 50.9% of students who had food allergy had a school health management plan on file. Odds of having a school health management plan were significantly higher among students with both conditions, but the likelihood of having a plan on file was significantly lower among racial/ethnic minority and low-income students, regardless of medical condition. Only 1 in 4 students who have asthma and half of food allergic students have health management plans in schools, with lower numbers among minority and low-income students. Improving chronic disease reporting and access to school health management plans is critical. Copyright © 2014 by the American Academy of Pediatrics.
Minaker, Leia M; Raine, Kim D; Cash, Sean B
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.
Muraro, A; Agache, I; Clark, A; Sheikh, A; Roberts, G; Akdis, C A; Borrego, L M; Higgs, J; Hourihane, J O'B; Jorgensen, P; Mazon, A; Parmigiani, D; Said, M; Schnadt, S; van Os-Medendorp, H; Vlieg-Boerstra, B J; Wickman, M
The European Academy of Allergy and Clinical Immunology (EAACI) Food Allergy and Anaphylaxis Guidelines, managing patients with food allergy (FA) in the community, intend to provide guidance to reduce the risk of accidental allergic reactions to foods in the community. This document is intended to meet the needs of early-childhood and school settings as well as providers of non-prepackaged food (e.g., restaurants, bakeries, takeaway, deli counters, and fast-food outlets) and targets the audience of individuals with FA, their families, patient organizations, the general public, policymakers, and allergists. Food allergy is the most common trigger of anaphylaxis in the community. Providing children and caregivers with comprehensive information on food allergen avoidance and prompt recognition and management of allergic reactions are of the utmost importance. Provision of adrenaline auto-injector devices and education on how and when to use these are essential components of a comprehensive management plan. Managing patients at risk of anaphylaxis raises many challenges, which are specific to the community. This includes the need to interact with third parties providing food (e.g., school teachers and restaurant staff) to avoid accidental exposure and to help individuals with FA to make safe and appropriate food choices. Education of individuals at risk and their families, their peers, school nurses and teachers as well as restaurant and other food retail staff can reduce the risk of severe/fatal reactions. Increased awareness among policymakers may improve decision-making on legislation at local and national level. © 2014 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.
Fraiture, de C.M.S.; Fayrap, A.; Unver, O.; Ragab, R.
With a growing and increasingly wealthy and urban population, it is likely that the role of agricultural water management in ensuring food security will become more important. Pressure on water resources is high. Adverse environmental impacts as a result of sometimes poor management of irrigation
Bloemhof-Ruwaard, J.M.; Groot, J.J.; Snels, J.C.M.A.
In this paper we will discuss the role of food logistics management in a circular economy. Specific pillars in Circular Economy such as Closed Loop supply Chain management and Industrial Ecology will be discussed. Apart from a research agenda, we will provide exemplary cases in practice showing the
Scientific analysis of influencing factors is of great importance for the healthy development of catering and food service industry. This study attempts to present a set of critical indicators for evaluating the contribution of influencing factors to catering and food service industry in the particular context of Harbin City, Northeast China. Ten indicators that correlate closely with catering and food service industry were identified and performed by the principal component analysis method u...
Komada, Hitoshi; Tamura, Toshiyuki
Thawing and storage system for frozen food in the food service industries was studied. The air flowing system was adequate for thawing owing to the convenience and quality retaining. Thawing time could not be reduced at 98% humidity and over 5/sup 0/C, even if the thawing temperature was elevated, and was lengthened at 5/sup 0/C or less. Further the thawing time could not be reduced by increasing the flowing speed at 1m/s or more. When the humidity was 65%, the thawing time was lengthened by 15%. The free drip was increased linearly with the increase of thawing temperature, so that a little higher thawing temperature than the frozen one was preferable. After the completion of thawing, the food was cooled suddenly in the pressing process to uniform the thawing and prevent the surface drip. Considering the structure decomposition and change, the storage temperature of -1/sup 0/C and the variation of +0.5/sup 0/C were desirable. The newly developed high humidity thawing cabinet resulted the better recovery of cell structure, less dripping amount and high quality thawing. A Super Chiller employing an inverter compressor resulted lower temperature variation and was effective for beef curing. (25 figs, 7 tabs, 4 refs)
... DEPARTMENT OF THE TREASURY Fiscal Service Financial Management Service; Proposed Collection of Information: Assignment Form AGENCY: Financial Management Service, Fiscal Service, Treasury. ACTION: Notice... Management Service, Records and Information Management Branch, Room 135, 3700 East West Highway, Hyattsville...
Mikkelsen, B E; Beck, A M; Lassen, A
Since 1995, significant efforts by authorities and researchers have been directed towards addressing the nutritional problems in Danish hospitals and nursing homes. The purpose of this study was to investigate whether the increased focus on nutritional problems in patients and nursing home residents has resulted in measurable progress. A questionnaire-based study was carried out among foodservice managers in Danish hospitals (n=96) and nursing homes (n=898) in 1995 and 2002/3 (n=90) and (n=682), respectively. The study used compliance with selected issues in the official Danish recommendations for institutional food service as an indicator for progress. The issues included: using nutrient calculated recipes/menus, offering menu choice options, using feedback routines on acceptability of menus, maintaining nutritional steering committees, employing food and nutrition contact persons, employing official recommendations and offering choice between three different menu energy levels. Hospitals had a higher compliance compared to nursing homes. In 1995, this was the case for all questions asked and differences were statistically significant. Also in 2002/3, hospitals had a higher compliance, except in the case of established feedback routines. Differences were statistically significant. The results indicate that nutritional care is higher on the agenda in hospital, than in nursing homes. However, very little progress can be seen in compliance when results are analysed over the 8-year period. The only progress for nursing homes was that more homes had implemented feedback routines on acceptability of food service in 2002/3 than in 1995. The difference was statistically significant. For hospitals, however, no progress was found between 1995 and 2002/3. The attempts to improve the nutritional status of hospital patients and nursing home residents seem to have failed. Still, the initiatives taken to improve the situation seem relevant. Especially the nursing homes might
Laperrière, Ève; Messing, Karen; Bourbonnais, Renée
Some evidence shows that food servers are exposed to an elevated risk of musculoskeletal disorders and injuries, and that their work activity varies by gender. Interviews of servers and observations of food service in Québec, Canada, were carried out in three restaurants and a questionnaire was administered to 64 workers from 44 other restaurants. The relationship with the customer has specific effects on work activity and transforms the physical, emotional and cognitive work. Strategies intended to speed service or otherwise related to the customer relationship can involve health risks. Women reported more direct food service (p work per week (p < 0.01). Women workers reported experiencing more sites of pain (p < 0.003). This exploratory study suggests that managing the server-customer relationship could be important in preventing musculoskeletal disorders in this population and that women are at particular risk. Copyright © 2016 Elsevier Ltd. All rights reserved.
Herbert-Hansen, Zaza Nadja Lee; Jacobsen, Peter
The many stakeholders in the food industry with their diverse interests make this industry complex and interesting to work with. There are four main stakeholders; 1) The customers with their increased demand for customized products, quick delivery times and increased responsiveness, 2) The author......The many stakeholders in the food industry with their diverse interests make this industry complex and interesting to work with. There are four main stakeholders; 1) The customers with their increased demand for customized products, quick delivery times and increased responsiveness, 2...... this complexity and finding a method for using these complexity factors in economic calculations. The research question this paper seeks to address is therefore “Which complexity factors can be quantified in the food industry and how can they be used in economic calculations?” A case study of a SME Danish bread...... producer will address the research question due to the explorative nature of this study and the limited amount of previous research within this field....
de Silva, D; Geromi, M; Panesar, S S
BACKGROUND: Allergic reactions to food can have serious consequences. This systematic review summarizes evidence about the immediate management of reactions and longer-term approaches to minimize adverse impacts. METHODS: Seven bibliographic databases were searched from their inception to September...... management for non-life-threatening reactions. H1-antihistamines may be of benefit, but this evidence was in part derived from studies on those with cross-reactive birch pollen allergy. Regarding long-term management, avoiding the allergenic food or substituting an alternative was commonly recommended...... helpful, but allergen-specific immunotherapy may be disease modifying and therefore warrants further exploration. CONCLUSIONS: Food allergy can be debilitating and affects a significant number of people. However, the evidence base about acute and longer-term management is weak and needs to be strengthened...
TANASE, George Cosmin
Service interactions are next to customer relationships one of the primary value processes of a service provider. Due to the fact that in service situations value is created via the throughput of the customer through the service production process, and this throughput is realized in service interactions, these interactions are one of the major value drivers of a service firms value. As one of a service providers primary value processes, the interaction process aims at managing the service int...
Egan, Maureen; Sicherer, Scott
Studies suggest that food allergies have increased in prevalence, resulting in most school classrooms having more than one child affected. Children with food allergies are vulnerable for experiencing potentially life-threatening allergic reactions, as well as social consequences such as bullying. Management recommendations for food allergies in schools should incorporate knowledge of both issues. Current recommendations for food allergy management in schools focus on appropriate avoidance measures and prompt recognition and treatment of allergic reactions. Guidelines focus upon a school-wide approach, with comprehensive involvement of many stakeholders, but individual students require specific emergency action plans. Special risk groups include young children who need additional supervision and adolescents who may take risks. Based on the observation that anaphylaxis can occur in persons without a prior diagnosis, having epinephrine available for prompt first-aid management of any student in need is now recommended. To promote socialization, avoidance measures should minimize separation of children with food allergies from their peers. Parents and schools need to be aware of bullying and implement intervention and prevention measures. Management recommendations for food allergies in schools should ensure the safety of the child, address bullying, and avoid unnecessary isolation.
Sprenkels, Ron; Pras, Aiko; van Beijnum, Bernhard J.F.; de Goede, Leo; Ambler, Anthony; Calo, Seraphin B.; Kar, Gautam
Managing services on the Internet is becoming more and more complex and time consuming for service providers since services are increasing both in number and complexity. Also the number of users per service is going up. A solution to this problem is to allow the service users themselves to partly
US Agency for International Development — FFPMIS is an online system managed by Devis and Micropact designed to track programs within FFP from initial submission to program closure. It is also tasked with...
Hepburn, Larry; Shin, Masako
This document, one of eight in a multi-cultural competency-based vocational/technical curricula series, is on food service. This program is designed to run 24 weeks and cover 15 instructional areas: orientation, sanitation, management/planning, preparing food for cooking, preparing beverages, cooking eggs, cooking meat, cooking vegetables,…
Lahou, Evy; Jacxsens, Liesbeth; Van Landeghem, Filip; Uyttendaele, Mieke
Food service operations are confronted with a diverse range of raw materials and served meals. The implementation of a microbial sampling plan in the framework of verification of suppliers and their own production process (functionality of their prerequisite and HACCP program), demands selection of food products and sampling frequencies. However, these are often selected without a well described scientifically underpinned sampling plan. Therefore, an approach on how to set-up a focused sampling plan, enabled by a microbial risk categorization of food products, for both incoming raw materials and meals served to the consumers is presented. The sampling plan was implemented as a case study during a one-year period in an institutional food service operation to test the feasibility of the chosen approach. This resulted in 123 samples of raw materials and 87 samples of meal servings (focused on high risk categorized food products) which were analyzed for spoilage bacteria, hygiene indicators and food borne pathogens. Although sampling plans are intrinsically limited in assessing the quality and safety of sampled foods, it was shown to be useful to reveal major non-compliances and opportunities to improve the food safety management system in place. Points of attention deduced in the case study were control of Listeria monocytogenes in raw meat spread and raw fish as well as overall microbial quality of served sandwiches and salads. Copyright © 2014 Elsevier Ltd. All rights reserved.
Rafat Rezapour Nasrabad
Full Text Available Health care organizations are required to implement modern management practices and approaches due to the importance of improving quality and increasing efficiency of health care services. Service line management of healthcare services is one of the new approaches that managers of health sectors are interested in. The “service line” approach will organize the management of inpatient and outpatient in clinical services focusing on patient diagnostic clusters. Services specific in each patient diagnostic cluster will be offered by a multidisciplinary team including nurses, physicians, and so no. Accordingly, the present study aims to evaluate the features, process and benefits of service line management approach in the provision of health services. In this descriptive study, internal and external scientific database have been reviewed and the necessary data have been extracted from the latest research projects and related scientific documents. The results showed that the new management approach is based on a paradigm shift from traditional health care system management to healthcare service line management with a focus on managers’ competencies. Four specific manager’s competencies in this new management model are: conceptual, collaborative, interpersonal, and leadership competencies. Theses competencies should be developed in health system managers so as to lead to organizational excellency and improvement of health service quality. The health sector managers should strengthen these four key competencies and act on them. Then they will become effective leaders and managers in the health system.
Goldberg, Jeanne P; Collins, Jessica J; Folta, Sara C; McLarney, Mary Jo; Kozower, Claire; Kuder, Julia; Clark, Valerie; Economos, Christina D
Changes in the school food environment are a logical target to prevent childhood overweight. We describe the food service component of a 2-year research intervention to prevent excess weight gain in children. The goals of the food service component were to improve the presentation and nutrient quality of school meals and to incorporate more fruits and vegetables into students' diets. The project engaged food service staff, students, parents, teachers, and school leaders to improve school nutrition. Modifications addressed needs and barriers identified though dialogue with the food service director, focus groups, key informant interviews, and surveys of school employees, students, and parents and guardians. Attitudes and behavior changes were measured through surveys, direct observation, and sales data. More fruits, vegetables, whole grains, and low-fat dairy products were available during the intervention years; menus and à la carte choices were brought into closer compliance with recommended guidelines for children; attitudes of students, parents and guardians, school faculty, and food service staff improved; and policies related to food service were adopted. Strategic modification to improve nutrition and increase acceptability of the food served in schools is feasible and sustainable. These results demonstrate that changes to food service can lead to improved nutrient profiles and more favorable attitudes toward food served at school meals. Such changes can help prevent childhood obesity.
Buchholz, Susan Weber; Ingram, Diana; Wilbur, JoEllen; Fogg, Louis; Sandi, Giselle; Moss, Angela; Ocampo, Edith V
Half of all adults in the United States do not meet the level of recommended aerobic physical activity. Physical activity interventions are now being conducted in the workplace. Accessible technology, in the form of widespread usage of cell phones and text messaging, is available for promoting physical activity. The purposes of this study, which was conducted in the workplace, were to determine (1) the feasibility of implementing a bilingual 12-week Text4Walking intervention and (2) the effect of the Text4Walking intervention on change in physical activity and health status in a food service employee population. Before conducting the study reported here, the Text4Walking research team developed a database of motivational physical activity text messages in English. Because Hispanic or Latino adults compose one-quarter of all adults employed in the food service industry, the Text4Walking team translated the physical activity text messages into Spanish. This pilot study was guided by the Physical Activity Health Promotion Framework and used a 1-group 12-week pre- and posttest design with food service employees who self-reported as being sedentary. The aim of the study was to increase the number of daily steps over the baseline by 3000 steps. Three physical activity text messages were delivered weekly. In addition, participants received 3 motivational calls during the study. SPSS version 19.0 and R 3.0 were used to perform the data analysis. There were 33 employees who participated in the study (57.6% female), with a mean age of 43.7 years (SD 8.4). The study included 11 Hispanic or Latino participants, 8 of whom requested that the study be delivered in Spanish. There was a 100% retention rate in the study. At baseline, the participants walked 102 (SD 138) minutes/day (per self-report). This rate increased significantly (P=.008) to 182 (SD 219) minutes/day over the course of the study. The participants had a baseline mean of 10,416 (SD 5097) steps, which also increased
Bendriss, S.; Benabdelhafid, A.; Boukachour, J.
For a long time, the traceability was applied only for management reasons, but with the advent of new communication and information technologies more and more used in the logistic medium, the notion of the traceability became new extensive to meet the new market needs in term of information by ensuring accessibility the data characteristic or been dependent on the product throughout its life cycle. On the basis of this postulate, we tried to raise some questions of research, beginning by the presentation of the progress achieved, assumptions and objective relating to the traceability, in the second time we mentioned principal work by showing how evolved the scientific question especially the information systems integrating the traceability were developed very little in the literature. Based on what was developed in the first part, we present our generic modeling approach of communicating product "smart object", able to take into account the various essential elements for its traceability: the product in its various states, various operations carried out on the product, resources used, its localization, and interactions between the product and its environment carried out on the basis of whole of service. In order to validate our generic modeling, a case of study representing an application in a context of food industry is presented.
Kulis, Mike; Wright, Benjamin L; Jones, Stacie M; Burks, A Wesley
Food allergies have increased in prevalence over the past 20 years, now becoming an important public health concern. Although there are no therapies currently available for routine clinical care, recent reports have indicated that immunotherapies targeting the mucosal immune system may be effective. Oral immunotherapy is conducted by administering small, increasing amounts of food allergen; it has shown promise for desensitizing individuals with peanut, egg, or milk allergies. Sublingual immunotherapy also desensitizes allergic patients to foods-2 major studies have examined the effects of sublingual immunotherapy in subjects with peanut allergies. We review the complex nature of IgE-mediated food allergies and the therapies being evaluated in clinical trials. We focus on the diagnosis and management of food allergies and investigational therapies. Copyright © 2015. Published by Elsevier Inc.
Van Bon, Jan
The Management Guides are a concise summary of the 'Foundations of IT Service Management based on ITIL V3'. A quick, portable reference tool to the standards used within the Service Management community. Not only includes the Lifecycle Approach but in addition covers the processes in a separate section as well. What are the key service management processes? What is the 'lifecycle' approach? English version available: June 2008 Dutch, French, Spanish, German available July 2008.
Cobern, Jade A; Shell, Kathryn J; Henderson, Everett R; Beech, Bettina M; Batlivala, Sarosh P
Food insecurity is simply defined as uncertain access to adequate food. Nearly 50 million Americans, 16 million of whom are children, are food insecure. Mississippi has 21% food insecure citizens, and has the most food insecure county in the nation. Our state's school system's National Breakfast and Lunch Programs help combat food insecurity, but a gap still exists. This gap widens during the summer. In this paper, we describe the Mississippi Summer Food Service Program. While the program has had success in our state, it still faces challenges. Organized action by physicians in Mississippi and the Mississippi State Medical Association could significantly increase participation in these programs that are vital to our state.
This paper elaborates on the inseparable link between sustain ability of natural resources and food security. A strategic framework that envisages conservation, improvement and sustainable uses of natural resources is proposed which meets the essential requirements for food security. Sustainability has traditionally been accepted as encompassing three dimensions, namely environment, economics and society but it is necessary to widen this approach for a more complete understanding of this term. Environmental degradation curtails ecosystem services, leading to impoverishment of vulnerable communities and insecurity. Food, whether derived from land or sea, is a product of complex environmental linkages, and biodiversity has a pivotal role to play in producing it. Technology, production methods and management requirements are different for food derived from land and sea, but essentially all foodstuffs utilize environmental resources whose sustain ability is crucial for food security. This analysis necessitates consideration of the basic concepts of sustainable development and food security, the strength of the link between these and differences in the patterns of sustainable management of agriculture, fisheries and aquaculture. The growing role of genetically engineered organisms has been included because of the immense possibilities these offer for maximizing food production despite the environmental and ethical concerns raised. (author)
Knøchel, S.; Hansen, H.F.; Hansen, B.S.
-food outlets, hospitals and nursing homes, nurseries etc. Often a great variety of raw materials and cooking processes are used. This requires a high degree of food safety know-how and management skills in the kitchens. Although a short course in food hygiene is mandatory, the labour force may be transient...... officers. A simple questionnaire helps the production site to identify the critical control points and target values. Danish style open-faced sandwiches as well as other sandwiches constitute a major part of the meals and they are characterized by not being heated prior to consumption and by the mix...
This paper is the report of four years of research on the functional group composition of the animal community in relation to farm and ecological infrastructure (E.I.) management on organic arable farms. The results are mainly based on abundance data of ground dwelling arthropods obtained
Full Text Available This paper reports incentives, costs, difficulties and benefits of food safety management systems implementation in the Serbian dairy industry. The survey involved 27 food business operators with the national milk and dairy market share of 65 %. Almost two thirds of the assessed dairy producers (70.4 % claimed that they had a fully operational and certified HACCP system in place, while 29.6 % implemented HACCP, but had no third party certification. ISO 22000 was implemented and certified in 29.6 % of the companies, while only 11.1 % had implemented and certified IFS standard. The most important incentive for implementing food safety management systems for Serbian dairy producers was to increase and improve safety and quality of dairy products. The cost of product investigation/analysis and hiring external consultants were related to the initial set-up of food safety management system with the greatest importance. Serbian dairy industry was not greatly concerned by the financial side of implementing food safety management systems due to the fact that majority of prerequisite programmes were in place and regularly used by almost 100 % of the producers surveyed. The presence of competency gap between the generic knowledge for manufacturing food products and the knowledge necessary to develop and implement food safety management systems was confirmed, despite the fact that 58.8 % of Serbian dairy managers had university level of education. Our study brings about the innovation emphasizing the attitudes and the motivation of the food production staff as the most important barrier for the development and implementation of HACCP. The most important identified benefit was increased safety of dairy products with the mean rank scores of 6.85. The increased customer confidence and working discipline of staff employed in food processing were also found as important benefits of implementing/operating HACCP. The study shows that the level of HACCP
Derevianko Olena. H.
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.
Liao, Chunxiao; Tan, Yayun; Wu, Chaoqun; Wang, Shengfeng; Yu, Canqing; Cao, Weihua; Gao, Wenjing; Lv, Jun; Li, Liming
Objective The contribution of unhealthy dietary patterns to the epidemic of obesity has been well recognized. Differences in availability of foods may have an important influence on individual eating behaviors and health disparities. This study examined the availability of food stores and food service places by city characteristics on city level of income and urbanization. Methods The cross-sectional survey was comprised of two parts: (1) an on-site observation to measure availability of food stores and food service places in 12 cities of China; (2) an in-store survey to determine the presence of fresh/frozen vegetables or fruits in all food stores. Trained investigators walked all the streets/roads within study tracts to identify all the food outlets. An observational survey questionnaire was used in all food stores to determine the presence of fresh/frozen vegetables or fruits. Urbanization index was determined for each city using a principal components factor analysis. City level of income and urbanization and numbers of each type of food stores and food service places were examined using negative binomial regression models. Results Large-sized supermarkets and specialty retailers had higher number of fresh/frozen vegetables or fruits sold compared to small/medium-sized markets. High-income versus low-income, high urbanized versus low urbanized areas had significantly more large-sized supermarkets and fewer small/medium-sized markets. In terms of restaurants, high urbanized cities had more western fast food restaurants and no statistically significant difference in the relative availability of any type of restaurants was found between high- and low-income areas. Conclusions The findings suggested food environment disparities did exist in different cities of China. PMID:26938866
Liao, Chunxiao; Tan, Yayun; Wu, Chaoqun; Wang, Shengfeng; Yu, Canqing; Cao, Weihua; Gao, Wenjing; Lv, Jun; Li, Liming
The contribution of unhealthy dietary patterns to the epidemic of obesity has been well recognized. Differences in availability of foods may have an important influence on individual eating behaviors and health disparities. This study examined the availability of food stores and food service places by city characteristics on city level of income and urbanization. The cross-sectional survey was comprised of two parts: (1) an on-site observation to measure availability of food stores and food service places in 12 cities of China; (2) an in-store survey to determine the presence of fresh/frozen vegetables or fruits in all food stores. Trained investigators walked all the streets/roads within study tracts to identify all the food outlets. An observational survey questionnaire was used in all food stores to determine the presence of fresh/frozen vegetables or fruits. Urbanization index was determined for each city using a principal components factor analysis. City level of income and urbanization and numbers of each type of food stores and food service places were examined using negative binomial regression models. Large-sized supermarkets and specialty retailers had higher number of fresh/frozen vegetables or fruits sold compared to small/medium-sized markets. High-income versus low-income, high urbanized versus low urbanized areas had significantly more large-sized supermarkets and fewer small/medium-sized markets. In terms of restaurants, high urbanized cities had more western fast food restaurants and no statistically significant difference in the relative availability of any type of restaurants was found between high- and low-income areas. The findings suggested food environment disparities did exist in different cities of China.
Full Text Available The contribution of unhealthy dietary patterns to the epidemic of obesity has been well recognized. Differences in availability of foods may have an important influence on individual eating behaviors and health disparities. This study examined the availability of food stores and food service places by city characteristics on city level of income and urbanization.The cross-sectional survey was comprised of two parts: (1 an on-site observation to measure availability of food stores and food service places in 12 cities of China; (2 an in-store survey to determine the presence of fresh/frozen vegetables or fruits in all food stores. Trained investigators walked all the streets/roads within study tracts to identify all the food outlets. An observational survey questionnaire was used in all food stores to determine the presence of fresh/frozen vegetables or fruits. Urbanization index was determined for each city using a principal components factor analysis. City level of income and urbanization and numbers of each type of food stores and food service places were examined using negative binomial regression models.Large-sized supermarkets and specialty retailers had higher number of fresh/frozen vegetables or fruits sold compared to small/medium-sized markets. High-income versus low-income, high urbanized versus low urbanized areas had significantly more large-sized supermarkets and fewer small/medium-sized markets. In terms of restaurants, high urbanized cities had more western fast food restaurants and no statistically significant difference in the relative availability of any type of restaurants was found between high- and low-income areas.The findings suggested food environment disparities did exist in different cities of China.
Flannery, Brenda L.; Pragman, Claudia H.
This article describes the process of redesigning a Principles of Management course to integrate a service-learning metaproject. The metaproject was Campus Kitchen, a food recovery and delivery program operated on a handful of university campuses across the United States. We used L. Dee Fink's integrated course design approach as well as systems…
O. M. Terentiev
Full Text Available The article develops the basic theoretical principles concerning the practical aspects of a civil service professional space. Development of the theoretical foundations of civil service professional space management provides for Public Administration new, more comprehensive methodological tools for adequately analysis and management of both social and professional processes in the public service, and ongoing process in the subspaces, fields and environments of all professions. Civil service professional space defines the main parameters and directions of public service, and professional environment of public authorities. As a space of common activity it requires special development and management. The author describes the content of functions for civil service professional space management, and provides appropriate practical recommendations. It is concluded that the civil service professional space should be the top point for analysis, forecasting, planning, implementation and decision-making in the civil service management in Ukraine.
Mancini, Roberto; Murray, Leigh; Chapman, Benjamin J; Powell, Douglas A
Folklorama in Winnipeg, Manitoba, Canada, is a 14-day temporary food service event that explores the many different cultural realms of food, food preparation, and entertainment. In 2010, the Russian pavilion at Folklorama was implicated in a foodborne outbreak of Escherichia coli O157 that caused 37 illnesses and 18 hospitalizations. The ethnic nature and diversity of foods prepared within each pavilion presents a unique problem for food inspectors, as each culture prepares food in their own very unique way. The Manitoba Department of Health and Folklorama Board of Directors realized a need to implement a food safety information delivery program that would be more effective than a 2-h food safety course delivered via PowerPoint slides. The food operators and event coordinators of five randomly chosen pavilions selling potentially hazardous food were trained on-site, in their work environment, focusing on critical control points specific to their menu. A control group (five pavilions) did not receive on-site food safety training and were assessed concurrently. Public health inspections for all 10 pavilions were performed by Certified Public Health Inspectors employed with Manitoba Health. Critical infractions were assessed by means of standardized food protection inspection reports. The results suggest no statistically significant difference in food inspection scores between the trained and control groups. However, it was found that inspection report results increased for both the control and trained groups from the first inspection to the second, implying that public health inspections are necessary in correcting unsafe food safety practices. The results further show that in this case, the 2-h food safety course delivered via slides was sufficient to pass public health inspections. Further evaluations of alternative food safety training approaches are warranted.
Full Text Available Food wastage has been widely discussed and investigated from different perspectives in literature. The EU-28 produces about 88 million tonnes of food wastage every year, making the awareness of this phenomenon a vital matter. This paper focuses on the outdoor-market operators’ perception and behaviour towards the food waste phenomenon in a particular phase of the agro-food supply chain. It assesses the different approaches used to manage unsold produce and its destination. A sample of 214 market retailers in the Greater Torino market areas of Italy were identified, to whom a questionnaire was administered by interview to analyze the main actors involved in the food-wastage process and profile them according to their perception, behaviour, and attitude. The results show that there are three distinct kinds of market operators, i.e., farmers, peddlers, and hybrids. Their attitudes and behaviour towards unsold food differ, as does their inclination towards a sustainable approach, which depends on their personal experience and role in the supply chain. Moreover, the results provide some relevant elements that may contribute to improving the management of the food-waste phenomenon. Moreover, they bring some useful evidence to light that could lay the basis of more effective tools to be put at the disposal of various institutions.
Haigh, Carol A
The purpose of this study was to evaluate the part simplified chaos theory could play in the management of nursing services. As nursing care becomes more complex, practitioners need to become familiar with business planning and objective time management. There are many time-limited methods that facilitate this type of planning but few that can help practitioners to forecast the end-point outcome of the service they deliver. A growth model was applied to a specialist service to plot service trajectory. Components of chaos theory can play a role in forecasting service outcomes and consequently the impact upon the management of such services. The ability to (1) track the trajectory of a service and (2) manipulate that trajectory by introducing new variables can allow managers to forward plan for service development and to evaluate the effectiveness of a service by plotting its end-point state.
Dawson, Frances Trigg
A study was made to determine the relationships between (1) satisfaction of members with service club management processes and member's perception of management systems, (2) perception of service club management system to selected independent variables, and (3) satisfaction to perception of service club management systems with independent…
Bell, Colin; Pond, Nicole; Davies, Lynda; Francis, Jeryl Lynn; Campbell, Elizabeth; Wiggers, John
Vending machines and shops located within health care facilities are a source of food and drinks for staff, visitors and outpatients and they have the potential to promote healthy food and drink choices. This paper describes perceptions of parents and managers of health-service located food outlets towards the availability and labelling of healthier food options and the food and drinks offered for sale in health care facilities in Australia. It also describes the impact of an intervention to improve availability and labelling of healthier foods and drinks for sale. Parents (n = 168) and food outlet managers (n = 17) were surveyed. Food and drinks for sale in health-service operated food outlets (n = 5) and vending machines (n = 90) in health care facilities in the Hunter New England region of NSW were audited pre (2007) and post (2010/11) the introduction of policy and associated support to increase the availability of healthier choices. A traffic light system was used to classify foods from least (red) to most healthy choices (green). Almost all (95%) parents and most (65%) food outlet managers thought food outlets on health service sites should have signs clearly showing healthy choices. Parents (90%) also thought all food outlets on health service sites should provide mostly healthy items compared to 47% of managers. The proportion of healthier beverage slots in vending machines increased from 29% to 51% at follow-up and the proportion of machines that labelled healthier drinks increased from 0 to 26%. No outlets labelled healthier items at baseline compared to 4 out of 5 after the intervention. No changes were observed in the availability or labelling of healthier food in vending machines or the availability of healthier food or drinks in food outlets. Baseline availability and labelling of healthier food and beverage choices for sale in health care facilities was poor in spite of the support of parents and outlet managers for such initiatives. The intervention
Rahbar, S; Krsikapa, S [Canadian Gas Research Inst., Don Mills, ON (Canada); Fisher, D; Nickel, J; Ardley, S; Zabrowski, D [Fisher Consultants (Canada); Barker, R F [ed.
Market and technical information on gas fired equipment used in the commercial food service sector in Canada and in each province or territory was presented. Results of a market study and technology review were integrated to establish energy consumption and energy saving potential in this sector. Eight categories of commercial cooking appliances were studied. They were: fryers, griddles, broilers, ranges, ovens, tilting skillets, steam kettles and steamers. Focus was on gas fired appliances, although electric appliances were also included. The total energy consumption of the appliances was estimated at 76,140.37 GBtu in 1994. Gas appliances accounted for 63 per cent of the total inventory and consumed 83 per cent of the total energy used. Cooking energy efficiencies for the gas fired commercial cooking equipment ranged from 10 per cent to 60 per cent. The electric appliances had cooking energy efficiencies ranging from 35 per cent to 95 per cent. A list of recommendations were made for the many opportunities to introduce higher efficiency commercial cooking appliances, essential to slow down or to stabilize the energy consumption of cooking appliances over the next decade. 66 refs., 14 tabs., 18 figs.
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
Mikkelsen, Bent Egberg; Beck, Anne Marie; Lassen, Anne Dahl
in the official Danish recommendations for institutional food service as an indicator for progress. The issues included: using nutrient calculated recipes/menus, offering menu choice options, using feedback routines on acceptability of menus, maintaining nutritional steering committees, employing food...... are analysed over the 8-year period. The only progress for nursing homes was that more homes had implemented feedback routines on acceptability of food service in 2002/3 than in 1995. The difference was statistically significant. For hospitals, however, no progress was found between 1995 and 2002/3. Conclusion...
Full Text Available This paper aims to develop a pleading for the transfer of best practices to improving the operational activity in the Romanian public institutions. The practice of implementation demonstrates that the perception of many executives in the Romanian private enterprises regarding the set of tools to improve processes and assimilation of lean philosophy is not a very favorable and encouraging one. It can be said that only some large enterprises had successfully introduced in their daily practice and organization the improvement principles, the operational optimization and the elimination of waste sources. In the SMEs, and especially in the services the experiences are isolated, but they have demonstrated the usefulness (the frequency of saving goals indicate, indeed, the need for proliferation of continuous improvement principles. Regarding the public organizations, the implementation of the new management system of designing and operating the current practices is pretty unknown, accepted at declarative level, but becomes, when is planned and implemented rather a burden on managers who should take on this challenge. Both in public management and private management, today the focus is on people and relationships (processes and projects, starting of course with the work organization. The good practices successfully proved in the private management in the recent decades are transferred today to public institutions; and the Romanian public organizations tend to adapt, also in terms of processes optimization. The study aims to analyze the functioning of the hypothetical management system of processes improvements, respectively the applying of lean tools and principles within the public Romanian institution. They are treated some dysfunctions observed within the process of understanding the utility aspects and throughout the assuming of operational improvement goals within these organizations. The qualitative observations, the critical interpretations and
Krehbiel, Lee E.; Meabon, Dave L.
This article focuses on the origins, evolution, and social roles played by food service at colleges and universities. It emphasizes: (1) the gradual assumption of responsibility for housing and meals by universities during the medieval period; (2) the role of food service in the "collegiate way" philosophy so influential in British and…
... 49 Transportation 1 2010-10-01 2010-10-01 false Wheelchair locations and food service on intercity rail trains. 37.91 Section 37.91 Transportation Office of the Secretary of Transportation TRANSPORTATION SERVICES FOR INDIVIDUALS WITH DISABILITIES (ADA) Acquisition of Accessible Vehicles By Public Entities § 37.91 Wheelchair locations and food...
Bucks County Technical School, Fairless Hills, PA.
The outline describes the food services and hospitality course offered to senior high school students at the Bucks County Technical School. Specifically, the course seeks to provide students with a workable knowledge of food services and foster in them a sense of personal pride for quality workmanship. In addition to a statement of the philosophy…
Glaser, P. E.
Commercial activities in space represent diverse markets where international competitors will be motivated by economic, technical and political considerations. These considerations are given and discussed. The space station program, industrial participation and the potential benefits of commercial activities in space are described. How food service and nutrition affects habitability, effects on physical condition, dietary goals, food preparation and meal service are detailed.
Lianou, Alexandra; Sofos, John N
and food service managers and food handlers must be in place for successful implementation of such a system.
Chafen, Jennifer J Schneider; Newberry, Sydne J; Riedl, Marc A; Bravata, Dena M; Maglione, Margaret; Suttorp, Marika J; Sundaram, Vandana; Paige, Neil M; Towfigh, Ali; Hulley, Benjamin J; Shekelle, Paul G
There is heightened interest in food allergies but no clear consensus exists regarding the prevalence or most effective diagnostic and management approaches to food allergies. To perform a systematic review of the available evidence on the prevalence, diagnosis, management, and prevention of food allergies. Electronic searches of PubMed, Cochrane Database of Systematic Reviews, Cochrane Database of Abstracts of Reviews of Effects, and Cochrane Central Register of Controlled Trials. Searches were limited to English-language articles indexed between January 1988 and September 2009. Diagnostic tests were included if they had a prospective, defined study population, used food challenge as a criterion standard, and reported sufficient data to calculate sensitivity and specificity. Systematic reviews and randomized controlled trials (RCTs) for management and prevention outcomes were also used. For foods where anaphylaxis is common, cohort studies with a sample size of more than 100 participants were included. Two investigators independently reviewed all titles and abstracts to identify potentially relevant articles and resolved discrepancies by repeated review and discussion. Quality of systematic reviews and meta-analyses was assessed using the AMSTAR criteria, the quality of diagnostic studies using the QUADAS criteria most relevant to food allergy, and the quality of RCTs using the Jadad criteria. A total of 12,378 citations were identified and 72 citations were included. Food allergy affects more than 1% to 2% but less than 10% of the population. It is unclear if the prevalence of food allergies is increasing. Summary receiver operating characteristic curves comparing skin prick tests (area under the curve [AUC], 0.87; 95% confidence interval [CI], 0.81-0.93) and serum food-specific IgE (AUC, 0.84; 95% CI, 0.78-0.91) to food challenge showed no statistical superiority for either test. Elimination diets are the mainstay of therapy but have been rarely studied
Singer, Judy; Adams, Jon
Complementary and alternative medicine (CAM) is increasingly included within mainstream integrative healthcare (IHC) services. Health service managers are key stakeholders central to ensuring effective integrative health care services. Yet, little research has specifically investigated the role or perspective of health service managers with regards to integrative health care services under their management. In response, this paper reports findings from an exploratory study focusing exclusively on the perspectives of health service managers of integrative health care services in Australia regarding the role of CAM within their service and the health service managers rational for incorporating CAM into clinical care. Health service managers from seven services were recruited using purposive and snowball sampling. Semi-structured interviews were conducted with the health service managers. The services addressed trauma and chronic conditions and comprised: five community-based programs including drug and alcohol rehabilitation, refugee mental health and women's health; and two hospital-based specialist services. The CAM practices included in the services investigated included acupuncture, naturopathy, Western herbal medicine and massage. Findings reveal that the health service managers in this study understand CAM to enhance the holistic capacity of their service by: filling therapeutic gaps in existing healthcare practices; by treating the whole person; and by increasing healthcare choices. Health service managers also identified CAM as addressing therapeutic gaps through the provision of a mind-body approach in psychological trauma and in chronic disease management treatment. Health service managers describe the addition of CAM in their service as enabling patients who would otherwise not be able to afford CAM to gain access to these treatments thereby increasing healthcare choices. Some health service managers expressly align the notion of treating the whole person
Kurniawan, Adi; Sidiq, Siti Sofro
In the world of hospitality especially in food and beverage service every single thing must be considered to give the best food to guest of hotel. Actually not only about food but the first thing seen by guest of hotel before they enjoy their food is about employee. Employee of food and beverage service must be clean in every single thing in their body.Because of that really need knowledge about important thing implementation personal hygiene for the employee. Not only in working area but als...
Liang, Zhanming; Howard, Peter F; Leggat, Sandra; Bartram, Timothy
Purpose The importance of managerial competencies in monitoring and improving the performance of organisational leaders and managers is well accepted. Different processes have been used to identify and develop competency frameworks or models for healthcare managers around the world to meet different contextual needs. The purpose of the paper is to introduce a validated process in management competency identification and development applied in Australia - a process leading to a management competency framework with associated behavioural items that can be used to measure core management competencies of health service managers. Design/methodology/approach The management competency framework development study incorporated both qualitative and quantitative methods, implemented in four stages, including job description analysis, focus group discussions and online surveys. Findings The study confirmed that the four-stage process could identify management competencies and the framework developed is considered reliable and valid for developing a management competency assessment tool that can measure management competence amongst managers in health organisations. In addition, supervisors of health service managers could use the framework to distinguish perceived superior and average performers among managers in health organisations. Practical implications Developing the core competencies of health service managers is important for management performance improvement and talent management. The six core management competencies identified can be used to guide the design professional development activities for health service managers. Originality/value The validated management competency identification and development process can be applied in other countries and different industrial contexts to identify core management competency requirements.
... 41 Public Contracts and Property Management 3 2010-07-01 2010-07-01 false Information Resources... FUNCTIONS Central Offices § 105-53.143 Information Resources Management Service. (a) Creation and authority. The Information Resources Management Service (IRMS), headed by the Commissioner, Information Resources...
Brewster, Ernest; Lawes, Aidan; Sansbury, John
ITIL® is a framework for IT service management and provides best management practice to meet ISO/IEC 20k. This guide introduces ITIL to Foundation Exam candidates and offers a practical understanding of IT service management. The new edition is fully updated and contains several additional processes. An ITIL® licensed product.
... DEPARTMENT OF THE TREASURY Fiscal Service Financial Management Service Proposed Collection of... Depositary, Financial Agency, and Collateral Agreement AGENCY: Financial Management Service, Fiscal Service, Treasury. ACTION: Notice and request for comments. SUMMARY: The Financial Management Service, as part of...
... DEPARTMENT OF THE TREASURY Fiscal Service Financial Management Service; Proposed Collection of... Management Service, Fiscal Service, Treasury. ACTION: Notice and Request for comments. SUMMARY: The Financial... collection. By this notice, the Financial Management Service solicits comments concerning form FMS 3144...
... DEPARTMENT OF THE TREASURY Fiscal Service Financial Management Service Proposed Collection of Information: Schedule of Excess Risks AGENCY: Financial Management Service, Fiscal Service, Treasury. ACTION: Notice and request for comments. SUMMARY: The Financial Management Service, as part of its continuing...
... DEPARTMENT OF THE TREASURY Fiscal Service Financial Management Service; Proposed Collection of...) Program AGENCY: Financial Management Service, Fiscal Service, Treasury. ACTION: Notice and Request for comments. SUMMARY: The Financial Management Service, as part of its continuing effort to reduce paperwork...
... DEPARTMENT OF THE TREASURY Fiscal Service Financial Management Service; Proposed Collection of Information: Pools and Associations--Annual Letter AGENCY: Financial Management Service, Fiscal Service, Treasury. ACTION: Notice and request for comments. SUMMARY: The Financial Management Service, as part of...
Suess, Jack; Morooney, Kevin
Increasingly, IT organizations will move from providing IT services locally to becoming an integrator of IT services--some provided locally and others provided outside the institution. As a result, institutions must immediately begin to plan for shared services and must understand the essential role that identity management and trust services play…
Gormley, F J; Little, C L; Murphy, N; de Pinna, E; McLauchlin, J
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.
Roxana Maria Petculet
The aim of this paper is to present the technical solution implemented in the present context for the management of law firms. The informational system consists of the automation of business processes using a BPM engine and electronic archiving using a DMS. The communication between the two modules is made by invoking web services. The whole system integrates modules like: project management, contract management, invoice management, collection, CRM, reporting.
Supply chain management of laboratory supportive services and its potential implications on the quality of HIV diagnostic services in Tanzania. ... Results: A total of 39 health facilities (HF) were included in the study. This included 23 public ...
This report provides a guide for achieving a basic service model for traffic signal management and : operations. The basic service model is based on simply stated and defensible operational objectives : that consider the staffing level, expertise and...
Sharkey, Joseph R
Geographic access to healthy food resources remains a major focus of research that examines the contribution of the built environment to healthful eating. Methods used to define and measure spatial accessibility can significantly affect the results. Considering the implications for marketing, policy, and programs, adequate measurement of the food environment is important. Little of the published work on food access has focused on rural areas, where the burden of nutrition-related disease is greater. This article seeks to expand our understanding of the challenges to measurement of potential spatial access to food resources in rural areas in the U.S. Key challenges to the accurate measurement of the food environment in rural areas include: (1) defining the rural food environment while recognizing that market factors may be changing; (2) describing characteristics that may differentiate similar types of food stores and food-service places; and (3) determining location coordinates for food stores and food-service places. In order to enhance measurements in rural areas, "ground-truthed" methodology, which includes on-site observation and collection of GPS data, should become the standard for rural areas. Measurement must also recognize the emergence of new and changing store formats. Efforts should be made to determine accessibility, in terms of both proximity to a single location and variety of multiple locations within a specified buffer, from origins other than the home, and consider multipurpose trips and trip chaining. The measurement of food access will be critical for community-based approaches to meet dietary needs. Researchers must be willing to take the steps necessary for rigorous measurement of a dynamic food environment.
The study aims to investigate the advanced logistics supply chain for food management using green logistics. To protect the food logistics environment and prevent the environmental pollution, it is crucial to establish powerful modern supply chains to support the food management in transportation. The construction speed of the food companies is very fast; however, the food supply lags behind the food companies. As a result, the environmental pollution caused in the food logistics becomes seve...
Oses, S.M.; Luning, P.A.; Jacxsens, L.; Jaime, I.; Rovira, J.
This study describes a performance measurement of implemented food safety management system (FSMS) along the lamb chain using an FSMS-diagnostic instrument (FSMS-DI) and a Microbiological Assessment Scheme (MAS). Three slaughterhouses, 1 processing plant and 5 butcher shops were evaluated. All the
Tilburg, van A.; Trienekens, J.H.; Ruben, R.; Boekel, van M.A.J.S.
This paper provides a framework that focuses on the linkages between several key dimensions of supply chain organisation and performance of perishable tropical food products. The focus is on the relationship between governance regime and quality management, however, two other related variables are
Gössling, S.; Garrod, B.; Aall, C.; Hille, J.; Peeters, P.M.
Food production and consumption have a range of sustainability implications, including their contribution to global emissions of greenhouse gases (GHGs). As some foodstuffs entail higher GHG emissions than others, managing their use in tourism-related contexts could make a significant contribution
Nutritional And Health Information Released To Consumers By Commercial Fast Food And Full Service Restaurants [informações Nutricionais E De Saúde Disponibilizadas Aos Consumidores Por Restaurantes Comerciais, Tipo Fast Food E Full Service
Maestro V.; Salay E.
The main objective of this study was to identify and characterize nutritional and health information made available in commercial restaurants in the city of Campinas, SP, Brazil. Pre-tested questionnaires were used to interview twenty managers of fast food and ninety-four of full service restaurants, between October and December of 2005, located in the five administrative regions of Campinas. After collecting the information, a databank was created using Microsoft Excel software. The chi-squa...
Tomescu Ada; Botezat Elena
Management consulting helping organizations improve their performance, primarily through the thorough analysis of existing business problems and development of plans for improvement. There is probably no activity about which the opinions are so divided as management consulting. The purpose of this paper is to make some reflections upon what role play the consulting management services as professional service to the firms and how offering these services affects the offering and delivery of oth...
Magnussen, Kristin; Hasler, Berit; Zandersen, Marianne
Human wellbeing is dependent upon and benefit from ecosystem services which are delivered by well-functioning ecosystems. Ecosystem services can be mapped and assessed consistently within an ecosystem service framework. This project aims to explore the use and usefulness of the ecosystem service ...
Discusses serving library-patron needs in terms of customer service and quality control. Highlights include tools for measuring the quality of service (e.g., the SERVQUAL survey), advisory boards or focus groups, library "service statements," changing patron needs, new information formats, and justifying depository library services. (JAK)
Klinnert, Mary D; McQuaid, Elizabeth L; Fedele, David A; Faino, Anna; Strand, Matthew; Robinson, Jane; Atkins, Dan; Fleischer, David M; Hourihane, Jonathan O'B; Cohen, Sophia; Fransen, Hannah
Develop a measure that evaluates effective pediatric food allergy (FA) management, child and parent FA anxiety, and integration of FA into family life. A semistructured family interview was developed to evaluate FA management using a pilot sample (n = 27). Rating scales evaluated eight dimensions of FA management (FAMComposite), child anxiety, parent anxiety, and overall balanced integration (BI). Families of children with IgE-mediated food allergies (n = 60, child age: 6-12) were recruited for interview and rating scale validation. FAMComposite was correlated with physician ratings for families' food avoidance and reaction response readiness. FA anxiety was correlated with general anxiety measures for children, but not parents. Parents' FA anxiety was correlated with expectations of negative outcomes from FA. Low BI was associated with poor quality of life and negative impact on family functioning. Preliminary analyses support Food Allergy Management and Adaptation Scale validity as a measure of family adaptation to pediatric FA. © The Author 2015. Published by Oxford University Press on behalf of the Society of Pediatric Psychology. All rights reserved. For permissions, please e-mail: firstname.lastname@example.org.
Over the years, scientists have published many results from studies about the importance of habitat such as woody debris for supporting fish populations. They also have learned much about the ways in which land management activities can enhance or degrade such habitat. They know much less, however, about the food half of this foo-and-shelter equation.In the...
Cheung, Grace; Pizzola, Lisa; Keller, Heather
Malnutrition is common in acute care hospitals. During hospitalization, poor appetite, medical interventions, and food access issues can impair food intake leading to iatrogenic malnutrition. Nutritional support is a common intervention with demonstrated effectiveness. "Food first" approaches have also been developed and evaluated. This scoping review identified and summarized 35 studies (41 citations) that described and/or evaluated dietary, foodservice, or mealtime interventions with a food first focus. There were few randomized control trials. Individualized dietary treatment leads to improved food intake and other positive outcomes. Foodservices that promote point-of-care food selection are promising, but further research with food intake and nutritional outcomes is needed. Protected mealtimes have had insufficient implementation, leading to mixed results, while mealtime assistance, particularly provided by volunteers or dietary staff, appears to promote food intake. A few innovative strategies were identified but further research to develop and evaluate food first approaches is needed.
Vartanian, Lenny R
This paper reviews recent research on consumption stereotypes (judgments of others based on what they eat) and impression management (modifying one's eating behavior in order to create a particular impression). A major recent focus in the literature has been on masculinity and meat eating, with research showing that meat is strongly associated with masculinity, and that individuals who follow a meat-based diet are perceived as more masculine than are individuals who follow a vegetarian diet. Although direct evidence for impression management through food intake remains sparse, a number of methodological approaches (including priming techniques and ecological valid assessments) are described that could be used in future research to identify the motives underlying people's eating behavior. Consumption stereotypes and impression management may be important influences on people's eating behavior, but the complexities of how, when, and for whom these factors influence food intake are still not well understood. Copyright © 2014 Elsevier Ltd. All rights reserved.
Bioletti, L; Capuano, M T; Vietti, F; Cesari, L; Emma, L; Leggio, K; Fransos, L; Marzullo, A; Ropolo, S; Strumia, C
The Law 123/2005 recognizes celiac disease as a social disease and so Ministry of Public Health annually allocates specific resources to Regions for managing gluten-free meals in school canteens. Therefore in 2009 Piedmont Region approved a specific project, in collaboration with Food Hygiene and Nutrition Department (SIAN) of several ASL (Local Health Authority), including ASL TO3 as regional leader, and the "Italian Celiac Association - Piedmont and Valle d'Aosta". This project was intended to facilitate the natural integration of celiac people in social life. A retrospective analysis of data has been carried out to assess the management of gluten- free meal of school food services in Piedmont Region in 2010. Furthermore the intervention efficacy has been evaluated comparing the critical points observed in 2010 and 2012. The object of the study includes primary and secondary schools that have provided gluten-free food service in Piedmont Region. These school were examined by SIAN staff. (the examination included the check of hygienic aspects and qualitative assessment of the meal). The data were collected using the same checklist throughout the region. All data were included in the unified regional system ("Reteunitaria"). The results show that 29% of the sampled schools (277) are acceptable in all eight sections (supply, storage, process analysis, equipment check, packaging and transport, distribution of meals, self-control plan and qualitative assessment), whereas 71% are inadequate for at least one of the profiles (60% does not perform the qualitative valuation of service) and in 18% of schools three to seven insufficiencies are observed. Correlations between the number of total insufficiencies and the most critical sections of the check list were performed (with lower scores in "good") such as process analysis, distribution of meals, self-control plan and qualitative assessment. The analysis process has achieved a high score in the field of deficiency for at
The aim of the food legislation is to ensure the protection of human health. Traditionally, the food legislation requires food business operators to apply good hygiene practices and specific procedures to control foodborne pathogens. These regulations allowed reaching a high level of health protection. The improvement of the system will require risk-based approaches. Firstly, risk assessment should allow the identification of high-risk situations where resources should be allocated for a better targeting of risk management. Then, management measures should be adapted to the health objective. In this approach, the appropriate level of protection is converted intofood safety and performance objectives on the food chain, i.e., maximum microbial contamination to fulfil the acceptable risk level. When objectives are defined, the food business operators and competent authorities can identify control options to comply with the objectives and establish microbiological criteria to verify compliance with these objectives. This approach, described for approximately 10 years, operative thanks to the development of quantitative risk assessment techniques, is still difficult to use in practical terms since it requires a commitment of competent authorities to define the acceptable risk and needs also the implementation of sometimes complex risk models.
Full Text Available Public service management reforms have not yet contributed to poverty eradication and generally socio-economic development of many African countries. The reforms suggested and implemented to date still prove to be weak in addressing the many challenges faced by the public service in delivering goods and services to the population. The failure of the current public service management calls for a consideration of business-driven approaches and practices that facilitate effectiveness, efficiency, competitiveness and flexibility in goods and services provision. The critical social theory methodology and the literature review technique described and raised awareness on service delivery chaos in South Africa. A public service reform that focuses on operations and quality management is one of the ways of improving and sustaining service delivery in South Africa. Operations management is an essential tool for the planning, execution, control, monitoring and evaluation of production processes. Quality management, in the other hand, is essential to ensure best quality of goods and services produced by the public service within acceptable time and available resources to meet or exceed people’s expectations. The operations and quality management framework proposed in this article is a potential alternative to the current service delivery crisis in South Africa.
Full Text Available This paper argues that a sustainable ecosystem management approach is vital to ensure the delivery of essential ‘life support’ ecosystem services and must be mainstreamed into societal conscience, political thinking and economic processes. Feeding the world at a time of climate change, environmental degradation, increasing human population and demand for finite resources requires sustainable ecosystem management and equitable governance. Ecosystem degradation undermines food production and the availability of clean water, hence threatening human health, livelihoods and ultimately societal stability. Degradation also increases the vulnerability of populations to the consequences of natural disasters and climate change impacts. With 10 million people dying from hunger each year, the linkages between ecosystems and food security are important to recognize. Though we all depend on ecosystems for our food and water, about seventy per cent of the estimated 1.1 billion people in poverty around the world live in rural areas and depend directly on the productivity of ecosystems for their livelihoods. Healthy ecosystems provide a diverse range of food sources and support entire agricultural systems, but their value to food security and sustainable livelihoods are often undervalued or ignored. There is an urgent need for increased financial investment for integrating ecosystem management with food security and poverty alleviation priorities. As the world’s leaders worked towards a new international climate change agenda in Cancun, Mexico, 29 November–10 December 2010 (UNFCCC COP16, it was clear that without a deep and decisive post-2012 agreement and major concerted effort to reduce the food crisis, the Millennium Development Goals will not be attained. Political commitment at the highest level will be needed to raise the profile of ecosystems on the global food agenda. It is recommended that full recognition and promotion be given of the linkages
Dan Booth is the director of hospitality services for MaineGeneral Health. For this 450-bed health care organization, he directs six departments, which include environmental services, food and nutrition, security, laundry services, telecommunications, and transportation. In this article he describes how his Take a Nurse to Lunch program operates, what its benefits are, and how it was implemented.
Full Text Available Functional foods contain biologically active ingredients associated with physiological health benefits for preventing and managing chronic diseases, such as type 2 diabetes mellitus (T2DM. A regular consumption of functional foods may be associated with enhanced anti-oxidant, anti-inflammatory, insulin sensitivity, and anti-cholesterol functions, which are considered integral to prevent and manage T2DM. Components of the Mediterranean diet (MD—such as fruits, vegetables, oily fish, olive oil, and tree nuts—serve as a model for functional foods based on their natural contents of nutraceuticals, including polyphenols, terpenoids, flavonoids, alkaloids, sterols, pigments, and unsaturated fatty acids. Polyphenols within MD and polyphenol-rich herbs—such as coffee, green tea, black tea, and yerba maté—have shown clinically-meaningful benefits on metabolic and microvascular activities, cholesterol and fasting glucose lowering, and anti-inflammation and anti-oxidation in high-risk and T2DM patients. However, combining exercise with functional food consumption can trigger and augment several metabolic and cardiovascular protective benefits, but it is under-investigated in people with T2DM and bariatric surgery patients. Detecting functional food benefits can now rely on an “omics” biological profiling of individuals’ molecular, genetics, transcriptomics, proteomics, and metabolomics, but is under-investigated in multi-component interventions. A personalized approach for preventing and managing T2DM should consider biological and behavioral models, and embed nutrition education as part of lifestyle diabetes prevention studies. Functional foods may provide additional benefits in such an approach.
See Section 5.1.2) - Client Relationship Management ( CRM ) processes-specifically, Solution Design and Solution Delivery - Worldwide Project Management ...plex systems life-cycle management , rapid solutions development, custom development, package selection and implementation, maintenance, minor...CarnegieMellon ___ Software Engineering Institute Software Process Improvement Journey: IBM Australia Application Management Services Robyn Nichols
comprised of four steps to guide future category management teams in analyzing data and applying Category Management principles through the use of...NAVAL POSTGRADUATE SCHOOL MONTEREY, CALIFORNIA MBA PROFESSIONAL REPORT AN ANALYSIS OF CATEGORY MANAGEMENT OF SERVICE CONTRACTS December 2017...Reports, 1215 Jefferson Davis Highway, Suite 1204, Arlington, VA 22202-4302, and to the Office of Management and Budget, Paperwork Reduction Project
Adults with dysphagia experience difficulties swallowing food and fluids with potentially harmful health and psychosocial consequences. Speech pathologists who manage patients with dysphagia are frequently required to address ethical issues when patients' food culture and/ or preferences are inconsistent with recommended diets. These issues incorporate complex links between food, identity and social participation. A composite case has been developed to reflect ethical issues identified by practising speech pathologists for the purposes of illustrating ethical concerns in dysphagia management. The case examines a speech pathologist's role in supporting patient autonomy when patients and carers express different goals and values. The case presents a 68-year-old man of Australian/Italian heritage with severe swallowing impairment and strong values attached to food preferences. The case is examined through application of the dysphagia algorithm, a tool for shared decision-making when patients refuse dietary modifications. Case analysis revealed the benefits and challenges of shared decision-making processes in dysphagia management. Four health professional skills and attributes were identified as synonymous with shared decision making: communication, imagination, courage and reflection. © 2015 John Wiley & Sons Ltd.
Hartwell, H; Edwards, J S
The goal of any hospital caterer should be to provide food that meets nutritional requirements, satisfies the patient, improves morale and is microbiologically safe. Food distribution to hospital wards plays a critical role. The aim of this study was to compare two hospital food service systems using parameters of food safety and consumer opinion. An NHS hospital was selected where food delivery was due to change from a plated system to a cafeteria trolley system. Samples (50 g) of dishes (n = 27) considered to be high-risk were collected for three consecutive days from breakfast, lunch and supper meals. The samples were taken from a pre-ordered tray (similar to that of a patient) in the plated system and from the trolley on the ward in the cafeteria system of meal delivery (approximately six months after its introduction). Consumer opinions cards (n = 180) were distributed and interviews also conducted. Microbiologically, the quality of food items delivered by both systems was satisfactory. However, concern was raised with the plated system, not for hot foods cooling down but for chilled foods warming up and being sustained in ambient conditions. Overall consumer satisfaction and experience was enhanced with the trolley system. Food was hotter and generally perceived to be of a better quality. Satisfaction with cold desserts was not dependent on the delivery system.
Kathleen C. Stosch
Full Text Available Ensuring water, food and energy security for a growing world population represents a 21st century catchment management challenge. Failure to recognise the complexity of interactions across ecosystem service provision can risk the loss of other key environmental and socioeconomic benefits from the natural capital of catchment systems. In particular, the ability of soil and water to meet human needs is undermined by uncertainties around climate change effects, ecosystem service interactions and conflicting stakeholder interests across catchments. This critical review draws from an extensive literature to discuss the benefits and challenges of utilising an ecosystem service approach for integrated catchment management (ICM. State-of-the-art research on ecosystem service assessment, mapping and participatory approaches is evaluated and a roadmap of the key short- and longer-term research needs for maximising landscape-scale ecosystem service provision from catchments is proposed.
Syahida Istiqamah, Nazhara; Setyabudi, Djoko
GO-FOOD, a service featured by go-jek to provide food delivery service. More than 500 restaurants have built partnerships with GO-FOOD Semarang. GO-JEK Semarang also wanted to held an event that was provided by GO-FOOD Semarang itself. GO-FOOD Culinary Festival with 50 best merchants, themed Journey to independence day tells us the Indonesian national history to set free from Colonialists. There was also an event named road to GO-FOOD Culinary Festival as the series of its event held on three...
Alrifai, Mohammad; Dolog, Peter; Balke, Wolf-Tilo
Business processes involve dynamic compositions of interleaved tasks. Therefore, ensuring reliable transactional processing of Web services is crucial for the success of Web service-based B2B and B2C applications. But the inherent autonomy and heterogeneity of Web services render the applicability...... of conventional ACID transaction models for Web services far from being straightforward. Current Web service transaction models relax the isolation property and rely on compensation mechanisms to ensure atomicity of business transactions in the presence of service failures. However, ensuring consistency...... in the open and dynamic environment of Web services, where interleaving business transactions enter and exit the system independently, remains an open issue. In this paper, we address this problem and propose an architecture that supports concurrency control on the Web services level. An extension...
The National Terminology Services (NTS) and State Language Services (SLS) of .... as CD-ROM and online (i.e. the National Termbank and, in future, the Inter- ... cal Engineering, Education, Olympic Games, Mammals, Dietetics, Frail Care,.
Hage, C.; Jensen, Christian Søndergaard; Pedersen, Torben Bach
Market research companies predict a huge market for services to be delivered to mobile users. Services in5 clude route guidance, point-of-interest search, metering services such as road pricing and parking payment, traffic monitoring, etc. We believe that no single such service will be the killer...... service, but that suites of integrated services are called for. Such integrated services reuse integrated content obtained from multiple content providers. This paper describes concepts and techniques underlying the data management system deployed by a Danish mobile content integrator. While geo...
Tarasuk, Valerie; Cheng, Joyce; Gundersen, Craig; de Oliveira, Claire; Kurdyak, Paul
To determine the relationship between household food insecurity status over a 12-month period and adults' use of publicly funded health care services in Ontario for mental health reasons during this period. Data for 80,942 Ontario residents, 18 to 64 years old, who participated in the Canadian Community Health Survey in 2005, 2007-2008, 2009-2010, or 2011-2012 were linked to administrative health care data to determine individuals' hospitalizations, emergency department visits, and visits to psychiatrists and primary care physicians for mental health reasons. Household food insecurity over the past 12 months was assessed using the Household Food Security Survey Module. Logistic regression models were used to estimate the odds of mental health service utilization in the past 12 months by household food insecurity status, adjusting for sociodemographic factors and prior use of mental health services. In our fully adjusted models, in comparison to food-secure individuals, the odds of any mental health care service utilization over the past 12 months were 1.15 (95% confidence interval [CI], 1.04 to 1.29) for marginally food-insecure individuals, 1.39 (95% CI, 1.19 to 1.42) for moderately food-insecure individuals, and 1.50 (95% CI, 1.35 to 1.68) for severely food-insecure individuals. A similar pattern persisted across individual types of services, with odds of utilization highest with severe food insecurity. Household food insecurity status is a robust predictor of mental health service utilization among working-age adults in Ontario. Policy interventions are required to address the underlying causes of food insecurity and the particular vulnerability of individuals with mental illness.
Schumann, Sebastian; Mikoczy, Eugen; Podhradsky, Pavol; Muruchi, Feliciano; Maruschke, Michael
This paper describes an approach for interworking scenarios between Session Initiation Protocol (SIP) based and non SIP based frameworks (e.g. web services) in case of the presence management service. The characteristics of the concept of a centralized presence management will be introduced.
We examine the challenges opportunities involved in applying ecosystem services to public lands management, with an emphasis on the work of the USDA Forest Service. We review the history of economics approaches to landscape management, outline a conceptual framework defining the ...
den Hertog, P.; van der Aa, W.; de Jong, M.W.
Purpose - The purpose of this paper is to identify and reflect on a set of dynamic capabilities for managing service innovation and applies a dynamic capabilities view (DCV) of firms for managing service innovation. Design/methodology/approach - This theoretical paper offers a conceptual framework
High product quality, service reliability, and management of operations are key factors in business growth and sustainability. Analyzing “The Starbucks Experience” is a pedagogical approach to reinforcing the concepts of control and management of quality, service reliability, and efficient operations in action. The objective ...
Seliske, Laura; Pickett, William; Bates, Rebecca; Janssen, Ian
Many studies examining the food retail environment rely on geographic information system (GIS) databases for location information. The purpose of this study was to validate information provided by two GIS databases, comparing the positional accuracy of food service places within a 1 km circular buffer surrounding 34 schools in Ontario, Canada. A commercial database (InfoCanada) and an online database (Yellow Pages) provided the addresses of food service places. Actual locations were measured using a global positioning system (GPS) device. The InfoCanada and Yellow Pages GIS databases provided the locations for 973 and 675 food service places, respectively. Overall, 749 (77.1%) and 595 (88.2%) of these were located in the field. The online database had a higher proportion of food service places found in the field. The GIS locations of 25% of the food service places were located within approximately 15 m of their actual location, 50% were within 25 m, and 75% were within 50 m. This validation study provided a detailed assessment of errors in the measurement of the location of food service places in the two databases. The location information was more accurate for the online database, however, when matching criteria were more conservative, there were no observed differences in error between the databases.
Benjamin W. Chrisinger
Full Text Available Public health interventions to increase supermarket access assume that shopping in supermarkets is associated with healthier food purchases compared to other store types. To test this assumption, we compared purchasing patterns by store-type for certain higher-calorie, less healthy foods (HCF and lower-calorie, healthier foods (LCF in a sample of 35 black women household shoppers in Philadelphia, PA. Data analyzed were from 450 food shopping receipts collected by these shoppers over four-week periods in 2012. We compared the likelihood of purchasing the HCF (sugar-sweetened beverages, sweet/salty snacks, and grain-based snacks and LCF (low-fat dairy, fruits, and vegetables at full-service supermarkets and six other types of food retailers, using generalized estimating equations. Thirty-seven percent of participants had household incomes at or below the poverty line, and 54% had a BMI >30. Participants shopped primarily at full-service supermarkets (55% or discount/limited assortment supermarkets (22%, making an average of 11 shopping trips over a 4-week period and spending mean (SD of $350 ($222. Of full-service supermarket receipts, 64% included at least one HCF item and 58% at least one LCF. Most trips including HCF (58% and LCF (60% expenditures were to full-service or discount/limited assortment supermarkets rather than smaller stores. Spending a greater percent of total dollars in full-service supermarkets was associated with spending more on HCF (p = 0.03 but not LCF items (p = 0.26. These findings in black women suggest a need for more attention to supermarket interventions that change retailing practices and/or consumer shopping behaviors related to foods in the HCF categories examined. Keywords: Obesity, Store choice, Food choice, Food shopping, Supermarkets, African Americans
Management of natural resources for the production of ecosystem services, which are vital for human well-being, is necessary even when there is uncertainty regarding system response to management action. This uncertainty is the result of incomplete controllability, complex internal feedbacks, and non-linearity that often interferes with desired management outcomes, and insufficient understanding of nature and people. Adaptive management was developed to reduce such uncertainty. We present a framework for the application of adaptive management for ecosystem services that explicitly accounts for cross-scale tradeoffs in the production of ecosystem services. Our framework focuses on identifying key spatiotemporal scales (plot, patch, ecosystem, landscape, and region) that encompass dominant structures and processes in the system, and includes within- and cross-scale dynamics, ecosystem service tradeoffs, and management controllability within and across scales. Resilience theory recognizes that a limited set of ecological processes in a given system regulate ecosystem services, yet our understanding of these processes is poorly understood. If management actions erode or remove these processes, the system may shift into an alternative state unlikely to support the production of desired services. Adaptive management provides a process to assess the underlying within and cross-scale tradeoffs associated with production of ecosystem services while proceeding with manage
This circular consolidates and updates advice on the statutory and management responsibilities of Health Authorities in relation to the use of ionising radiations (including radioactive substances) on premises controlled by them and/or by persons employed by them (author)
Klingner, Donald E.; Lynn, Dahlia Bradshaw
Today, public services are often delivered by purchase-of-service agreements, privatization, franchising, vouchers, or other alternatives to civil service. Public personnel managers must now deal with broader policy issues, relationships with external organizations, and tighter focus on cost control, requiring new knowledge, skills, and abilities.…
The paper represents essentially an attempt to analyse and comprehend the role of Human Resource Management (HRM) in effective service delivery in Nigeria. The paper advocates that the revamping and transformation of the Nigerian Civil Service to render effective service to the public lies not in the continuous ...
At the Information Center for the Built Environment of the Netherlands Agency for Energy and Environment (NOVEM) in Apeldoorn, Netherlands, manuals are available in the following categories: (1) Basic Information (f.e. indicators, climate data, calculation factors and examples); (2) Information on Energy Management (`seven-steps plan`, tasks for the energy consultant and the client, aftercare); (3) Information of the Target Groups (overall characteristics, energy conservation options, methods and approaches); and (4) sector profiles. The aim of this manual is to support the energy consultant in developing an energy strategy for the non-food and service sector. Special attention is paid to the home furnishing sector, the textile retail trade, service stations, repair services, beauty parlors, do-it-yourself stores, and dry-cleaners
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Aarnio, Teija [Digita Oy, P.O. Box 135, FI-00521 Helsinki (Finland); Haemaelaeinen, Anne [Department of Energy and Environmental Technology, Lappeenranta University of Technology, P.O. Box 20, FI-53851 Lappeenranta (Finland)
The recovery of solid waste is required by waste legislation, and also by the public. In some industries, however, waste is mostly disposed of in landfills despite of its high recoverability. Practical experiences show that the fast food industry is one example of these industries. A majority of the solid waste generated in the fast food industry is packaging waste, which is highly recoverable. The main research problem of this study was to find out the means of promoting the recovery of packaging waste generated in the fast food industry. Additionally, the goal of this article was to widen academic understanding on packaging waste management in the fast food industry, as the subject has not gained large academic interest previously. The study showed that the theoretical recovery rate of packaging waste in the fast food industry is high, 93% of the total annual amount, while the actual recovery rate is only 29% of the total annual amount. The total recovery potential of packaging waste is 64% of the total annual amount. The achievable recovery potential, 33% of the total annual amount, could be recovered, but is not mainly because of non-working waste management practices. The theoretical recovery potential of 31% of the total annual amount of packaging waste cannot be recovered by the existing solid waste infrastructure because of the obscure status of commercial waste, the improper operation of producer organisations, and the municipal autonomy. The research indicated that it is possible to reach the achievable recovery potential in the existing solid waste infrastructure through new waste management practices, which are designed and operated according to waste producers' needs and demands. The theoretical recovery potential can be reached by increasing the consistency of the solid waste infrastructure through governmental action. (author)
Zunilka Limonta Favier
Full Text Available We present a service that enables the design, management, innovation and implementation of information systems in academic, service, economic etc. which is intended as advice to entities that require attending to their needs whether external or internal. They offer some recommendations to improve the work in information systems and management. This paper shows how to provide differentiated services according to the characteristics of each institution.
Babai , Mohamed Zied; Jouini , Oualid
International audience; The service sector is the largest sector of the economy in most industrialized nations, and is fast becoming the largest sector in developing nations as well. Driven by today's new business environment, including advanced telecommunications, accelerated business globalization, increased automation and highly on-demand and competitive innovations, the complexity of the operations management of service systems is continuously increasing. Managers of service systems are w...
Alexiev, A.S.; Janssen, Matthijs; den Hertog, P.
Although we have some knowledge about how different types of innovation can be combined together to improve firm performance, there is little research about the relationships that innovation types may have among them. In this paper, we examine how service innovation is related to organizational
Lynch, Robert A; Elledge, Brenda L; Griffith, Charles C; Boatright, Daniel T
The annual incidence of illness related to food consumption continues to present a challenge to environmental health management. A significant fraction of cases have been attributed to consumption of food in restaurants, and as the number of meals eaten away from the home continues to rise, the potential for large-scale foodborne-disease outbreaks will continue to increase. Food handlers in retail establishments contribute to the incidence of foodborne disease; therefore, it is essential that workers and management staff have a thorough understanding of safe food practices. Since the training, certification, and experience of food service managers vary greatly, it is also likely that managers' knowledge base may differ. In the study reported here, restaurant managers were administered a survey designed to measure their understanding of basic food safety principles. The sources of training, certification, and experience were found to significantly affect the level of food safety knowledge; however, increased hours of training did not increase knowledge. In addition, the time lapsed since training did not significantly affect the level of knowledge.
Full Text Available Due to the increasing competition in the industry and service sectors, creating the powerful brands has great importance in these industries. One of the main factors that help to create a powerful brand is investment and improving the quality of services. Nowadays, the competition for improving the quality of services is raised as a key strategic issue for organizations that operate in the services sector. The aim of this research is to investigate how the dimensions of service quality affect the brand equity in the fast food industry. The customers of fast food industry (Restaurant Raphael in Boushehr constitute the statistical population of this research. Given that the statistical population is unlimited, through sampling 390 questionnaires were distributed, collected and analyzed. For analyzing the data, the structural equations modelling was used by help of the software smart PLS. The results show that the entire dimensions of service quality of model SERVQUAL (tangible factors of services, reliability, responsiveness, assurance and empathy have a positive and significant impact on the brand equity. It also became clear that among the five dimensions of quality of services, the tangible factors of services have the most impact on the brand equity in the fast food industry. So implementing the programs to enhance the quality of services will have to a very large extent a positive effect on increasing the brand equity in the fast food industry.
Kussaga, J.B.; Jacxsens, L.; Tiisekwa, B.P.M.; Luning, P.A.
This study seeks to provide insight into current deficiencies in food safety management systems (FSMS) in African food-processing companies and to identify possible strategies for improvement so as to contribute to African countries’ efforts to provide safe food to both local and international
Jiao, J; Moudon, A V; Kim, S Y; Hurvitz, P M; Drewnowski, A
This paper examined whether the reported health impacts of frequent eating at a fast food or quick service restaurant on health were related to having such a restaurant near home. Logistic regressions estimated associations between frequent fast food or quick service restaurant use and health status, being overweight or obese, having a cardiovascular disease or diabetes, as binary health outcomes. In all, 2001 participants in the 2008-2009 Seattle Obesity Study survey were included in the analyses. Results showed eating ⩾2 times a week at a fast food or quick service restaurant was associated with perceived poor health status, overweight and obese. However, living close to such restaurants was not related to negative health outcomes. Frequent eating at a fast food or quick service restaurant was associated with perceived poor health status and higher body mass index, but living close to such facilities was not.
Full Text Available This study investigates customer’s perception of Chinese fast food restaurant service quality and its relationship with customer satisfaction. Employing modified DINESERV scale, the study uses both quantitative and qualitative research approaches. Qualitative data collection consisted of face-to-face interviews and group discussion. A questionnaire was developed using three sources: interview responses of the customers, the restaurant’s survey and the literature. A total of 205 completed questionnaires were used in the analysis. The new measurement scale, Chinese Fast Food Restaurants Service Quality Scale (CFFRSERV, contained 28 items across six dimensions: assurance and empathy, food, cleanliness, responsiveness, reliability and tangibles. The findings from the study revealed that service quality variables have positive influence on customer satisfaction except reliability dimension. The findings provided a useful tool for service quality improvement in Chinese fast food restaurants. Validating the scale in other restaurants in various cities in China is an area for further research.
Crimmins, Mary Beth
Describes how one food service management company, by dramatizing the ingredients of a Type A lunch, has increased the demand for such lunches, raised its gross income, saved students money, and raised the level of their nutritional intake. (Author/MLF)
Surveys and interviews were administered to both civilian and military food service workers at Travis Air Force Base, both before and after dining system changes, to assess job satisfaction, opinions about additional training, and opinions about environmental and equipment features relevant to potential human factors problems.
Hao, Aimin; Yi, Tao; Li, Xia; Wei, Lei; Huang, Pei; Xu, Xinzhou; Yi, Lihua
Purpose: The quality of medical services provided by competing public hospitals is the primary consideration of the public in determining the selection of a specific hospital for treatment. The main objective of strategic planning is to improve the quality of public hospital medical services. This paper provides an introduction to the history, significance, principles and practices of public hospital medical service strategy, as well as advancing the opinion that public hospital service strategy must not merely aim to produce but actually result in the highest possible level of quality, convenience, efficiency and patient satisfaction.
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Lestari, Delia Putri; Ibrahim, Mariaty
The purpose of this research is how employee satisfaction Food and Beverage Service Department in work and how efforts to improve employee job satisfaction Food and Beverage Service Department in Grand Tjokro Hotel.This research was used descriptive quantitatif method to describe the issues. The sample used in this research was 7 people. Quesionnaires, interviews, and observations were used to collect the research data.The results of this research indicate that based on the research results o...
C. Benhura; S.F. Nyagura; V. Dakwa; P.E. Gombiro; P. Ngwenyama; R. Matanhire; A.Garamukanwa; N. Mudita; J. Zhangazha; W. Mashavira
A quality survey was conducted at private food outlets at the University of Zimbabwe from June 2007 to October 2011. The objective of the study was to assess services offered in relation to customers’ expectations. The other objectives were to assess the reason for many food service providers on campus and weigh the advantages and limitations of such a system. Data collection was effected through observation and questionnaire interviews. Rice with chicken, rice and sadza with beef and beverag...
Ollus, Martin; Jansson, Kim; Karvonen, Iris; Uoti, Mikko; Riikonen, Heli
This paper presents an approach for collaborative project management. The focus is on the support of collaboration, communication and trust. Several project management tools exist for monitoring and control the performance of project tasks. However, support of important intangible assets is more difficult to find. In the paper a leadership approach is identified as a management means and the use of new IT technology, especially social media for support of leadership in project management is discussed.
The USDA summer food service program (SFSP) provides free lunches during the summer. This study examined the foods selected and consumed by participating children. Three hundred and two children were observed in 14 schools during a 4-week period in June, 2011; 50% were male; 75% were in elementary s...
Asada, Yuka; Ziemann, Margaret; Zatz, Lara; Chriqui, Jamie
Background: The Healthy, Hunger-Free Kids Act of 2010 (HHFKA) directed the US Department of Agriculture (USDA) to revise school meal standards to increase healthy food offerings. A critical stakeholder in the implementation of standards is Food Service Directors (FSDs). We sought to examine FSDs' perspectives on revised school meal standards to…
Canterberry, Melanie; Francois, Samantha; van Hattum, Taslim; Rudov, Lindsey; Carton, Thomas W.
Background: Louisiana has one of the highest rates of overweight and obese children in the United States. The Healthy School Food Collaborative (HSFC) was created to allow New Orleans's schools to select their own healthy school Food Service Provider (FSP) with requirements for higher nutritional standards than traditional options. The goal of…
Jilcott Pitts, Stephanie; Schwartz, Brittany; Graham, John; Warnock, Amy Lowry; Mojica, Angelo; Marziale, Erin; Harris, Diane
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.
Lepkova, Natalija; Žūkaitė-Jefimovienė, Giedrė
The article introduces the concept and content of facilities management (FM) services. The paper presents the concept of customer satisfaction and discusses the key factors which influence the opinions of customers and their satisfaction or dissatisfaction with the services provided. The article presents two studies: a brief survey of several FM service providers and a survey of customer satisfaction with FM services in Lithuania. The conclusions are given at the end of the article.
Bartuzi, Zbigniew; Kaczmarski, Maciej; Czerwionka-Szaflarska, Mieczysława; Małaczyńska, Teresa; Krogulska, Aneta
The paper concerns the current position of the Polish Society of Allergology Food Allergy Section on the diagnosis and management of food allergies. The aim of this position is to provide evidence-based recommendations on the diagnosis and management of patients with allergic hypersensitivity to foods. This position statement includes a systematic review of studies in three areas, namely, the epidemiology, diagnosis and management of food allergies. While taking into account the specific Polish setting, in this publication we also used the current European Academy of Allergy and Clinical Immunology (EAACI) position paper and other current position statements, including those of the United States National Institute of Allergy and Infectious Diseases (NIAID).
Demchenko, Y.; de Laat, C.; Lopez, D.R.; García-Espín, J.A.; Qiu, J.; Zhao, G.; Rong, C.
Modern e-Science and high technology industry require high-performance and complicated network and computer infrastructure to support distributed collaborating groups of researchers and applications that should be provisioned on-demand. The effective use and management of the dynamically provisioned
Zhang, Weishan; Hansen, Klaus Marius
Context-awareness is an important feature in Ambient Intelligence environments including in pervasive middleware. In addition, there is a growing trend and demand on self-management capabilities for a pervasive middleware in order to provide high-level dependability for services. In this chapter......, we propose to make use of context-awareness features to facilitate self-management. To achieve self-management, dynamic contexts for example device and service statuses, are critical to take self-management actions. Therefore, we consider dynamic contexts in context modeling, specifically as a set...... of OWL/SWRL ontologies, called the Self-Management for Pervasive Services (SeMaPS) ontologies. Self-management rules can be developed based on the SeMaPS ontologies to achieve self-management goals. Our approach is demonstrated within the LinkSmart pervasive middleware. Finally, our experiments...
Cottica, Danilo; Grignani, Elena
The restaurant and food preparation, cooking and distribution sector includes hotels, restaurants, catering, fast food, ecc. The restaurant and food preparation, cooking and distribution sector form a significant part of the Italian economy; they provide employment for a large number of people, both direct employees as well as part-time and contract staff. In this sector there are many hazards that can lead to a broad range of injuries and/or diseases to the workers. For the safety these hazards principally are slick floors, open flames, high temperature cooking surfaces, steam, knives and other cutting instruments and machineries. For the health: cleaning and disinfecting chemicals substances, cooking fumes and vapors, biological agents, heavy loads handling, thermal comfort, ecc. The paper presents an overview of the hazards in the sector and then make a focus on chemical risks identification and assessment to evaluate the workers' exposure (by skin adsorption and inhalation).
The integration of older people's services is a challenge to all countries with an ageing population. Although it is widely acknowledged that acute care, long-term care, social care, housing, leisure, education and other services should all operate in a more 'joined-up manner', achieving this in
Gunther, Margaret L.; Troftgruben, Judith A.
Designed to help school food service personnel, teachers, aides, and volunteers extend the benefits of the school meal program to handicapped children, this manual discusses eating problems resulting from such conditions as cerebral palsy, mental retardation, blindness, orthopedic handicaps, and other health impairments. Specific recommendations…
Viator, Catherine; Blitstein, Jonathan; Brophy, Jenna E; Fraser, Angela
This study reviews the current literature on behavioral and environmental food safety interventions conducted in commercial and institutional food service settings. A systematic search of the published literature yielded 268 candidate articles, from which a set of 23 articles reporting intervention outcomes was retained for evaluation. A categorization of measured outcomes is reported; studies addressed multiple outcomes ranging from knowledge, attitudes, and behavior of personal hygiene and food safety to management practices and disease rates and outbreaks. This study also investigates the quality of reported research methods used to evaluate the effectiveness of the interventions, using a nine-point quality index adapted by the authors. The observed scores suggest that there are opportunities to improve the design and reporting of research in the field of foodborne disease prevention as it applies to food safety interventions that target the food service industry. The aim is to aid researchers in this area to design higher quality studies and to produce clearer and more useful reports of their research. In turn, this can help to create a more complete evidence base that can be used to continually improve interventions in this domain.
... 7 Agriculture 4 2010-01-01 2010-01-01 false Storage and inventory management of donated foods. 250... management of donated foods. (a) General requirements. Distributing agencies, subdistributing agencies, and... management system, as defined in this part, unless the distributing agency requires donated foods to be...