WorldWideScience

Sample records for restaurant workers joel

  1. Cooking smoke and respiratory symptoms of restaurant workers in Thailand

    Juntarawijit, Chudchawal; Juntarawijit, Yuwayong

    2017-01-01

    Background Restaurant workers are at risk from exposure to toxic compounds from burning of fuel and fumes from cooking. However, the literature is almost silent on the issue. What discussion that can be found in the literature focuses on the potential effects from biomass smoke exposure in the home kitchen, and does not address the problem as occurring in the workplace, particularly in restaurants. Methods This was a cross-sectional survey of 224 worker from 142 food restaurants in the Tha Ph...

  2. Restaurant manager and worker food safety certification and knowledge.

    Brown, Laura G; Le, Brenda; Wong, Melissa R; Reimann, David; Nicholas, David; Faw, Brenda; Davis, Ernestine; Selman, Carol A

    2014-11-01

    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.

  3. Restaurant Manager and Worker Food Safety Certification and Knowledge

    Brown, Laura G.; Le, Brenda; Wong, Melissa R.; Reimann, David; Nicholas, David; Faw, Brenda; Davis, Ernestine; Selman, Carol A.

    2017-01-01

    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

  4. Factors associated with worker slipping in limited-service restaurants.

    Courtney, Theodore K; Verma, Santosh K; Huang, Yueng-Hsiang; Chang, Wen-Ruey; Li, Kai Way; Filiaggi, Alfred J

    2010-02-01

    Slips, trips and falls (STF) are responsible for a substantial injury burden in the global workplace. Restaurant environments are challenged by STF. This study assessed individual and work environment factors related to slipping in US limited-service restaurant workers. Workers in 10 limited-service restaurants in Massachusetts were recruited to participate. Workers' occupational slip and/or fall history within the past 4 weeks was collected by multilingual written questionnaires. Age, gender, job tenure, work hours per week and work shift were also collected. Shoe type, condition and gross shoe contamination were visually assessed. Floor friction was measured and each restaurant's overall mean coefficient of friction (COF) was calculated. The logistic generalised estimating equations model was used to compute adjusted odds ratios (OR). Of 125 workers, 42 reported one or more slips in the past 4 weeks with two reporting a resultant fall. Results from multivariable regression showed that higher restaurant mean COF was significantly associated with a decreased risk of self-reported slipping (OR 0.59, 95% CI 0.42 to 0.82). From the highest to the lowest COF restaurant, the odds of a positive slip history increased by a factor of more than seven. Younger age, male gender, lower weekly work hours and the presence of gross contamination on worker's shoe sole were also associated with increased odds of slip history. Published findings of an association between friction and slipping and falling in actual work environments are rare. The findings suggest that effective intervention strategies to reduce the risk of slips and falls in restaurant workers could include increasing COF and improving housekeeping practices.

  5. Feasibility of Workplace Health Promotion for Restaurant Workers, Seattle, 2012.

    Allen, Claire L; Hammerback, Kristen; Harris, Jeffrey R; Hannon, Peggy A; Parrish, Amanda T

    2015-10-08

    Restaurant workers are a large population at high risk for tobacco use, physical inactivity, and influenza. They are difficult to reach with health care interventions and may be more accessible through workplaces, yet few studies have explored the feasibility of workplace health promotion in this population. This study sought to identify barriers and facilitators to promotion of tobacco cessation, physical activity, and influenza vaccination in restaurants. Moderators conducted 7 focus groups, 3 with restaurant owners and managers, 2 with English-speaking workers, and 2 with Spanish-speaking workers. All groups were recorded, and recordings were transcribed and uploaded to qualitative-analysis software. Two researchers coded each transcript independently and analyzed codes and quotations for common themes. Seventy people from the restaurant industry participated. Barriers to workplace health promotion included smoking-break customs, little interest in physical activity outside of work, and misinformation about influenza vaccinations. Facilitators included creating and enforcing equitable break policies and offering free, on-site influenza vaccinations. Spanish-speakers were particularly amenable to vaccination, despite their perceptions of low levels of management support for health promotion overall. Owners required a strong business case to consider investing in long-term prevention for their employees. Tobacco cessation and influenza vaccinations are opportunities for health promotion among restaurant workers, whereas physical activity interventions face greater challenges. Promotion of equitable breaks, limited smoking-break policies, and free, on-site influenza vaccinations could improve health for restaurant workers, who often do not have health insurance. Workplace interventions may be particularly important for Hispanic workers who have additional access barriers.

  6. Factors influencing restaurant worker perception of floor slipperiness.

    Courtney, Theodore K; Huang, Yueng-Hsiang; Verma, Santosh K; Chang, Wen-Ruey; Li, Kai Way; Filiaggi, Alfred J

    2006-11-01

    Falls are responsible for a substantial injury burden in the global workplace. Restaurant environments are particularly challenged by slips, trips, and falls. This study explored those factors that could influence workers' self-reports of slipperiness in U.S. fast-food restaurants. One hundred and twenty-six workers employed in 10 fast-food restaurants in the northeastern United States participated in the study representing a study-wide response rate of 87.5%. Participants' ratings of floor slipperiness and occupational slip history within the past 4 weeks were collected through written questionnaire. Additional factors collected by questionnaire included age, gender, shift length, and shoe type. Shoe condition (wear) and shoe contamination were visually assessed by the investigators. Floor friction was also measured. Lower restaurant mean coefficient of friction and the presence of contamination on workers' shoe soles were environmental factors significantly associated with workers reporting more slippery conditions. A recent workplace history of slipping with or without a subsequent fall was also significantly associated with workers reporting more slippery conditions. Workers over the age of 45 reported conditions to be significantly less slippery than younger workers. The results suggest that worker ratings of slipperiness are influenced not only by the actual level of friction but also by the other individual and environmental factors noted above. Recommendations for future studies would include a longitudinal design to better capture the temporal sequence between these variables. More field research is needed to better understand the association between workplace conditions, worker perception of slipperiness, and slipping at work.

  7. Reducing heavy alcohol consumption in young restaurant workers.

    Broome, Kirk M; Bennett, Joel B

    2011-01-01

    Restaurant employees often have high rates of heavy drinking and problems with alcohol. This study evaluates reductions in drinking and associated problems at work, in connection with a new program for prevention and early intervention. The program, called Team Resilience, is designed for young restaurant workers. A cluster-randomized trial design was used, with 28 stores from a national casual-dining restaurant chain and 235 of their employees (54% male, 46% female). Fourteen stores received the Team Resilience training workshop, consisting of three 2-hour sessions held on 3 consecutive days. Sessions included group discussion, role-play and practice activities, and a learning game. Workers in trained stores reported significantly greater decreases in recurring heavy drinking (i.e., having five or more drinks on the same occasion, on 5 or more days in the past month) and work-related problems with alcohol than workers in control stores. In the intervention group, the odds of recurring heavy drinking declined by about one half and the number of work-related problem areas declined by one third following training. In addition, drinking behaviors and problems were tied to age and were most common among employees in their middle 20s. Findings support Team Resilience as an effective intervention for reducing drinking and associated problems among young restaurant workers, a population with substantial needs.

  8. Respiratory health and lung function in Chinese restaurant kitchen workers.

    Wong, Tze Wai; Wong, Andromeda H S; Lee, Frank S C; Qiu, Hong

    2011-10-01

    To measure air pollutant concentrations in Chinese restaurant kitchens using different stove types and assess their influence on workers' respiratory health. 393 kitchen workers from 53 Chinese restaurants were surveyed over 16 months: 115 workers from 21 restaurants using only electric stoves and 278 workers from 32 restaurants using only gas stoves. Workers were interviewed about their respiratory symptoms and had their lung function tested. Concentrations of nitric oxide (NO), nitrogen dioxide (NO(2)), carbon monoxide (CO), carbon dioxide (CO(2)), methane (CH(4)), non-methane hydrocarbons (NMHC), total volatile organic compounds (TVOC) and fine particulate matter (PM(2.5)) were measured using portable monitors and air-bag sampling. Temperature and noise levels were assessed. Median concentrations of NO, NO(2) and CO were 7.4, 1.5 and 1.6 times higher in gas-fuelled kitchens than in electric ones and average concentrations of PM(2.5) and TVOC were 81% and 78% higher, respectively. Differences were smaller for CH(4) and NMHC. Electricity-run kitchens were 4.5°C cooler and 9 dBA less noisy than gas-fuelled ones. Workers using electric cookers had significantly better lung function than their gas-using counterparts and their mean FEV(1) and FVC values were 5.4% and 3.8% higher, respectively, after adjustment for confounders. Wheeze, phlegm, cough and sore throat were more prevalent in workers using gas. The adjusted OR for having phlegm regularly was significantly higher. The poorer lung function and higher prevalence of respiratory symptoms among workers in gas-fuelled kitchens compared to those in electricity-powered kitchens may be associated with exposure to higher concentrations of toxic air pollutants generated during gas cooking.

  9. Cooking smoke and respiratory symptoms of restaurant workers in Thailand.

    Juntarawijit, Chudchawal; Juntarawijit, Yuwayong

    2017-02-17

    Restaurant workers are at risk from exposure to toxic compounds from burning of fuel and fumes from cooking. However, the literature is almost silent on the issue. What discussion that can be found in the literature focuses on the potential effects from biomass smoke exposure in the home kitchen, and does not address the problem as occurring in the workplace, particularly in restaurants. This was a cross-sectional survey of 224 worker from 142 food restaurants in the Tha Pho sub-district of Phitsanulok, a province in Thailand. The standard questionnaire from the British Medical Research Council was used to collect data on chronic respiratory symptoms, including cough, phlegm, dyspnea, severe dyspnea, stuffy nose in the participating workers. Data on their health symptoms experienced in the past 30 days was also asked. A constructed questionnaire was used to collect exposure data, including type of job, time in the kitchen, the frequency of frying food, tears while cooking (TWC), the type of restaurant, fuel used for cooking, the size and location of the kitchen, and the exhaust system and ventilation. The prevalence of the symptoms was compared with those obtained from 395 controls, who were neighbors of the participants who do not work in a restaurant. In comparison to the control group, the restaurant workers had twice or more the prevalence on most of the chronic health symptoms. Men had a higher risk for "dyspnea", "stuffy nose" and "wheeze" while women had higher risk of "cough". A Rate Ratio (RR) of susceptibility was established, which ranged from 1.4 up to 9.9. The minimum RR was for women with "severe dyspnea" (RR of 1.4, 95%CI 0.8, 2.5) while the men showed the maximum RR of 9.9 (95%CI 4.5-22.0) for "wheeze". Possible risk factors identified were job description, job period, size of restaurant, kitchen location, type of cooking oil, hours of stay in the kitchen area, number of fry dishes prepared, frequency of occurrence of TWC, and additional cooking at

  10. An Injury Prevention Strategy for Teen Restaurant Workers

    Ward, Julie A.; de Castro, A. B.; Tsai, Jenny Hsin-Chun; Linker, Darren; Hildahl, Lyle; Miller, Mary E.

    2011-01-01

    High levels of youth employment, workplace hazards, and characteristics unique to adolescents contribute to a relatively high incidence of injuries among teens in the restaurant industry. This article discusses the ProSafety model of injury prevention among teen restaurant workers. Through integration with an existing career and technical education program, the ProSafety project seeks to prevent occupational injuries among the teen worker population through classroom safety education and internship skills reinforcement. ProSafety is the product of an innovative collaboration with occupational health nurses, business professionals, educators, and government. Its approach is derived from Social Cognitive Theory, is consistent with key values and strategies of occupational health nurses, and provides lessons for practitioners seeking to reduce occupational injuries in food service or among other populations of adolescent workers. PMID:20180503

  11. Elevated oxidative damage in kitchen workers in Chinese restaurants.

    Wang, Jiajia; Luo, Xiaolin; Xu, Bin; Wei, Jun; Zhang, Zhenzhen; Zhu, Huilian

    2011-01-01

    To investigate associations between occupational exposure to cooking oil fumes (COFs) and potential oxidative and genotoxic effects in kitchen workers. Sixty-seven male kitchen workers and 43 male controls from Chinese restaurants in Guangzhou were recruited. For all the participants, the levels of 1-hydroxypyrene (1-OHP) and 8-hydroxy-2-deoxyguanosine (8-oxodG) in urine, binucleated micronucleus (BNMN) frequency, comet tail length and tail DNA% in peripheral blood lymphocytes (PBLs) and malondialdehyde (MDA) and superoxide dismutase (SOD) in serum were measured. The inhalable particulates (PM(10)) in their workplaces were also monitored. Our results showed that the exposed group had a significantly higher median level of urinary 1-OHP than that of the control group (pkitchen and cooking time per day. All these positive associations remained after adjusting for the four confounders in a subsequent multivariate linear regression analysis. Occupational exposure to COFs led to increased oxidative damage in Chinese kitchen workers. The health consequences of these oxidative changes need further investgation. Urinary 1-OHP and 8-oxodG are noninvasive and effective biomarkers for assessment of oxidative damage in restaurants workers.

  12. Parasitic Infections among Restaurant Workers in Mukalla (Hadhramout/Yemen

    AM AL-Haddad

    2008-09-01

    Full Text Available "nBackground: To identify intestinal parasites among restaurant workers in Mukalla, Yemen in 2007."nMethods: Stool specimens were collected and examined from a total of 500 restaurant workers at Hadhramout University Health Center .Three types of techniques were used: direct examination, saline sedimentation and formol-ether concentration."nResults:  The positivity in majority of them was single infection whereas 6 cases were double infection that constituted 1.3% of the prevalence. The prevalence was 14.8 % for Entamoeba histolytica/dispor, and 5.2 % for Giardia lamblia, while it was 4.4% for Hymenolepis nana. Other intestinal parasites including Ascaris lumbricoides, Ancylostoma duodinale were also detected. Additionally, the blood parasite Schistosoma mansoni was also detected in 4 cases. The double infection was only with E. histolytica/dispor and Giardia. The infection with these parasites was also accompanied by abdominal troubles "diarrhea, constipation", nausea and vomiting."nConclusion:  These results lead to understand that sanitary measurements are not effective, and this hazardous situation facilitate parasitic agents' distribution among clients. The effectiveness of current pre-employment screening policy must be annual and systematic surveillance is needed in addition to health education.

  13. Sociocultural contexts and worker safety and health: findings of a study with Chinese immigrant restaurant workers.

    Tsai, Jenny; Bruck, Annie

    2009-02-01

    More immigrants are seeking employment in restaurants. Drawing data from an ethnographic study, this article discusses what and how sociocultural contexts shape the safety and health of immigrant restaurant workers. Eighteen Chinese immigrants from China, Hong Kong, and Taiwan participated in the study. Data generation methods included a questionnaire, individual and focus group interviews, and participant observations. Ethnographic analysis revealed that immigration mechanisms, demands of English proficiency for employment, and existence of networks and ethnic communities shaped the participants' employment choices. Working hours and schedules, interpersonal relationships at work, job design and training, occupational safety and health training, and national events and economy further influenced the participants' occupational experiences and well-being. Issues were noted with job security, mental health, family relationships, and risks for occupational injuries and illnesses. Implications for occupational health nursing research and practice to reduce immigrant workers' vulnerability to poor safety and health outcomes conclude this article.

  14. Restaurering

    Bock, Lars Nicolai

    2007-01-01

    Kompendiet, der pt. kun foreligger som digital fil på Arkitektskolens hjemmeside, omhandler fagdiciplinen restaurering, sådan som forfatteren ser denne i arkitektfaget. Kompendiet belyser fagdisciplinens omfang, indhold og de forskellige teoretiske og metodiske tilgange, der er til fagområdet...... restaurering. Kompendiet mangler stadig nogle væsentlige kapitler og vil blive færdigskrevet på et senere tidspunkt...

  15. Noise exposure and hearing impairment among Chinese restaurant workers and entertainment employees in Hong Kong.

    Xiang Qian Lao

    Full Text Available BACKGROUND: Noise-induced hearing loss (NIHL is a major concern in the non-manufacturing industries. This study aimed to investigate the occupational noise exposure and the NIHL among Chinese restaurant workers and entertainment employees working in the service industry in Hong Kong. METHODS: This cross-sectional survey involved a total of 1,670 participants. Among them, 937 were randomly selected from the workers of Chinese restaurants and 733 were selected from workers in three entertainment sectors: radio and television stations; cultural performance halls or auditoria of the Leisure and Cultural Services Department (LCSD; and karaoke bars. Noise exposure levels were measured in the sampled restaurants and entertainment sectors. Each participant received an audiometric screening test. Those who were found to have abnormalities were required to take another diagnostic test in the health center. The "Klockhoff digit" method was used to classify NIHL in the present study. RESULTS: The main source of noise inside restaurants was the stoves. The mean hearing thresholds showed a typical dip at 3 to 6 KHz and a substantial proportion (23.7% of the workers fulfilled the criteria for presumptive NIHL. For entertainment sectors, employees in radio and television stations generally had higher exposure levels than those in the halls or auditoria of the LCSD and karaoke bars. The mean hearing thresholds showed a typical dip at 6 KHz and a substantial proportion of the employees fulfilled the criteria for presumptive NIHL (38.6%, 95%CI: 35.1-42.1%. Being male, older, and having longer service and daily alcohol consumption were associated with noise-induced hearing impairment both in restaurant workers and entertainment employees. CONCLUSION: Excessive noise exposure is common in the Chinese restaurant and entertainment industries and a substantial proportion of restaurant workers and entertainment employees suffer from NIHL. Comprehensive hearing

  16. Noise exposure and hearing impairment among Chinese restaurant workers and entertainment employees in Hong Kong.

    Lao, Xiang Qian; Yu, Ignatius Tak Sun; Au, Dennis Kin Kwok; Chiu, Yuk Lan; Wong, Claudie Chiu Yi; Wong, Tze Wai

    2013-01-01

    Noise-induced hearing loss (NIHL) is a major concern in the non-manufacturing industries. This study aimed to investigate the occupational noise exposure and the NIHL among Chinese restaurant workers and entertainment employees working in the service industry in Hong Kong. This cross-sectional survey involved a total of 1,670 participants. Among them, 937 were randomly selected from the workers of Chinese restaurants and 733 were selected from workers in three entertainment sectors: radio and television stations; cultural performance halls or auditoria of the Leisure and Cultural Services Department (LCSD); and karaoke bars. Noise exposure levels were measured in the sampled restaurants and entertainment sectors. Each participant received an audiometric screening test. Those who were found to have abnormalities were required to take another diagnostic test in the health center. The "Klockhoff digit" method was used to classify NIHL in the present study. The main source of noise inside restaurants was the stoves. The mean hearing thresholds showed a typical dip at 3 to 6 KHz and a substantial proportion (23.7%) of the workers fulfilled the criteria for presumptive NIHL. For entertainment sectors, employees in radio and television stations generally had higher exposure levels than those in the halls or auditoria of the LCSD and karaoke bars. The mean hearing thresholds showed a typical dip at 6 KHz and a substantial proportion of the employees fulfilled the criteria for presumptive NIHL (38.6%, 95%CI: 35.1-42.1%). Being male, older, and having longer service and daily alcohol consumption were associated with noise-induced hearing impairment both in restaurant workers and entertainment employees. Excessive noise exposure is common in the Chinese restaurant and entertainment industries and a substantial proportion of restaurant workers and entertainment employees suffer from NIHL. Comprehensive hearing conservation programs should be introduced to the service industry

  17. Exploring and reducing stress in young restaurant workers: results of a randomized field trial.

    Petree, Robyn D; Broome, Kirk M; Bennett, Joel B

    2012-01-01

    Young adult restaurant workers face the dual stressors of work adjustment and managing personal responsibilities. We assessed a new psychosocial/health promotion training designed to reduce these stressors in the context of restaurant work. DESIGN . A cluster-randomized trial of a training program, with surveys administered approximately 2 weeks before training and both 6 and 12 months after training. A national restaurant chain. A total of 947 restaurant workers in 28 restaurants. Personal stress, exposure to problem coworkers, and personal and job characteristics. Team Resilience (TR) is an interactive program for stress management, teamwork, and work-life balance. TR focuses on "five Cs" of resilience: compassion, commitment, centering, community, and confidence. ANALYSIS . Mixed-model (multilevel) analysis of covariances. Compared with workers in control stores, workers in TR-trained stores showed significant reductions over time in exposure to problem coworkers (F[2, 80.60]  =  4.48; p  =  .01) and in personal stress (F[2, 75.28]  =  6.12; p  =  .003). The TR program may help young workers who face the challenges of emerging adulthood and work-life balance.

  18. Divergent Drinking Patterns of Restaurant Workers: The Influence of Social Networks and Job Position.

    Duke, Michael R; Ames, Genevieve M; Moore, Roland S; Cunradi, Carol B

    2013-01-01

    Restaurant workers have higher rates of problem drinking than most occupational groups. However, little is known about the environmental risks and work characteristics that may lead to these behaviors. An exploration of restaurant workers' drinking networks may provide important insights into their alcohol consumption patterns, thus guiding workplace prevention efforts. Drawing from social capital theory, this paper examines the unique characteristics of drinking networks within and between various job categories. Our research suggests that these multiple, complex networks have unique risk characteristics, and that self-selection is based on factors such as job position and college attendance, among other factors.

  19. Hearing Managers of Deaf Workers: A Phenomenological Investigation in the Restaurant Industry

    Stokar, Hayley; Orwat, John

    2018-01-01

    The study examined the experiences of hearing managers of Deaf restaurant employees regarding accommodation and social integration. Deaf workers who use American Sign Language have diff erent social and accommodation needs than hearing coworkers, but most hearing managers are unfamiliar with these needs. Using stigma theory to frame issues of…

  20. Total prohibition of smoking but not partial restriction effectively reduced exposure to tobacco smoke among restaurant workers in Finland

    Jere Reijula

    2013-10-01

    Full Text Available Objectives: To assess work-related exposure to tobacco smoke in Finnish restaurants, a series of nationwide questionnaire surveys were conducted among restaurant workers and the levels of indoor air nicotine concentrations were measured in restaurants. The survey aimed to evaluate the impact of the smoke-free legislation in general and in particular after the total smoking ban launched in 2007. Materials and Methods: In 2003-2010, four national questionnaire surveys were conducted among restaurant workers and the concentration of nicotine in indoor air was measured in different types of restaurants, bars and nightclubs. Results: Between 2003 and 2010, the proportion of restaurant workers reporting occupational exposure to tobacco smoke dropped from 59% to 11%. Among pub workers, the decrease was from 97% to 18% and in workers of dining restaurants from 49% to 10%, respectively. The median concentration of nicotine in indoor air of all restaurants decreased from 11.7 μg/m³ to 0.1 μg/m³. The most significant decrease was detected in pubs where the decrease was from 16.1 μg/m³ to 0.1 μg/m³. Among all restaurant workers, in 2003-2010 the prevalence of daily smokers was reduced from 39% to 31% in men and from 35% to 25% in women. Conclusion: Total prohibition of smoking but not partial restriction in restaurants was effective in reducing work-related exposure to tobacco smoke. Strict tobacco legislation may partly be associated with the significant decrease of daily smoking prevalence among restaurant workers.

  1. Total prohibition of smoking but not partial restriction effectively reduced exposure to tobacco smoke among restaurant workers in Finland.

    Reijula, Jere; Johnsson, Tom; Kaleva, Simo; Tuomi, Tapani; Reijula, Kari

    2013-10-01

    To assess work-related exposure to tobacco smoke in Finnish restaurants, a series of nationwide questionnaire surveys were conducted among restaurant workers and the levels of indoor air nicotine concentrations were measured in restaurants. The survey aimed to evaluate the impact of the smoke-free legislation in general and in particular after the total smoking ban launched in 2007. In 2003-2010, four national questionnaire surveys were conducted among restaurant workers and the concentration of nicotine in indoor air was measured in different types of restaurants, bars and nightclubs. Between 2003 and 2010, the proportion of restaurant workers reporting occupational exposure to tobacco smoke dropped from 59% to 11%. Among pub workers, the decrease was from 97% to 18% and in workers of dining restaurants from 49% to 10%, respectively. The median concentration of nicotine in indoor air of all restaurants decreased from 11.7 μg/m(3) to 0.1 μg/m(3). The most significant decrease was detected in pubs where the decrease was from 16.1 μg/m(3) to 0.1 μg/m(3). Among all restaurant workers, in 2003-2010 the prevalence of daily smokers was reduced from 39% to 31% in men and from 35% to 25% in women. Total prohibition of smoking but not partial restriction in restaurants was effective in reducing work-related exposure to tobacco smoke. Strict tobacco legislation may partly be associated with the significant decrease of daily smoking prevalence among restaurant workers.

  2. Smoking status and associated factors among male Chinese restaurant workers in metropolitan Sydney.

    Jiang, Wei; Leung, Brenda; Tam, Nancy; Xu, Huilan; Gleeson, Suzanne; Wen, Li Ming

    2017-03-01

    Issue addressed The smoking rate among male Chinese migrants in Australia is higher than among the general population. This study investigated the smoking rate of male Chinese restaurant workers in metropolitan Sydney, and explored factors associated with smoking and quitting. Methods A self-administered questionnaire survey was completed by Chinese workers in selected Chinese restaurants in metropolitan Sydney from October-December 2012. Eighty-nine Chinese restaurants were approached and 54 (61%) took part in the study. The questionnaire asked participants about their smoking status, knowledge of and attitudes to smoking and quitting as well as socio-demographic information. Multivariable logistic regression was built to assess the associated factors. Results Of the 382 participants who completed the survey, 171 (45%) were current smokers and 50% of current smokers wanted to quit smoking. Participants who spoke Mandarin, had lower English proficiency, did not realise environmental smoke harms children, did not prefer a smoke-free environment or had more than 50% of relatives or friends who smoked were more likely to be current smokers. Participants who were aged 18-29 years, did not understand the benefits of quitting smoking or did not prefer a smoke-free environment were less likely to want to quit. Conclusions Nearly 50% of male Chinese restaurant workers surveyed in this study were current smokers. Key factors associated with the participants' smoking or quitting status are: aged 18-29 years; speaking Mandarin; lower English literacy; and not knowing the dangers of smoking. So what? Tobacco control programs targetted at male Chinese restaurant workers that raise awareness of the harm caused by smoking and the benefits of quitting smoking are required to enhance intention to quit smoking within this population.

  3. Using community-based participatory research to design and initiate a study on immigrant worker health and safety in San Francisco's Chinatown restaurants.

    Minkler, Meredith; Lee, Pam Tau; Tom, Alex; Chang, Charlotte; Morales, Alvaro; Liu, Shaw San; Salvatore, Alicia; Baker, Robin; Chen, Feiyi; Bhatia, Rajiv; Krause, Niklas

    2010-04-01

    Restaurant workers have among the highest rates of work-related illness and injury in the US, but little is known about the working conditions and occupational health status of Chinese immigrant restaurant workers. Community-based participatory research (CBPR) was employed to study restaurant working conditions and worker health in San Francisco's Chinatown. A community/academic/health department collaborative was formed and 23 restaurant workers trained on research techniques and worker health and safety. A worker survey instrument and a restaurant observational checklist were collaboratively developed. The checklist was piloted in 71 Chinatown restaurants, and the questionnaire administered to 433 restaurant workers. Restaurant workers, together with other partners, made substantial contributions to construction of the survey and checklist tools and improved their cultural appropriateness. The utility of the checklist tool for restaurant-level data collection was demonstrated. CBPR holds promise for both studying worker health and safety among immigrant Chinese restaurant workers and developing culturally appropriate research tools. A new observational checklist also has potential for restaurant-level data collection on worker health and safety conditions. (c) 2010 Wiley-Liss, Inc.

  4. Urinary 1-hydroxypyrene and malondialdehyde in male workers in Chinese restaurants.

    Pan, C-H; Chan, C-C; Huang, Y-L; Wu, K-Y

    2008-11-01

    To assess internal dose and oxidative stress in male restaurant workers exposed to polycyclic aromatic hydrocarbons (PAHs) from cooking oil fumes (COFs) in Chinese restaurants. The study participants included 288 male restaurant workers (171 kitchen and 117 service staff) in Chinese restaurants in Taiwan. Airborne particulate PAHs were measured over 12 h on each of two consecutive work days and then identified using high performance liquid chromatography. Urinary 1-hydroxypyrene (1-OHP) measurements were used to indicate COF exposure, and urinary malondialdehyde (MDA) was adopted as an oxidative stress marker. Multiple regression models were used to assess the relationship between MDA and 1-OHP levels after adjusting for key personal covariates. Summed particulate PAH levels in kitchens (median 23.9 ng/m(3)) were significantly higher than those in dining areas (median 4.9 ng/m(3)). For non-smoking kitchen staff, mean MDA and 1-OHP levels were 344.2 (SD 243.7) and 6.0 (SD 8.0) mumol/mol creatinine, respectively. These levels were significantly higher than those for non-smoking service staff, which were 244.2 (SD 164.4) and 2.4 (SD 4.3) mumol/mol creatinine, respectively. Urinary 1-OHP levels were significantly associated with work in kitchens (p<0.05). Furthermore, urinary MDA levels were significantly associated with urinary 1-OHP levels (p<0.001) and working hours per day (p<0.05). These findings indicate that urinary 1-OHP and MDA levels reflect occupational exposure to PAHs from COFs and oxidative stress in workers in Chinese restaurants.

  5. Effects on Chinese restaurant workers of exposure to cooking oil fumes: a cautionary note on urinary 8-hydroxy-2'-deoxyguanosine.

    Pan, Chih-Hong; Chan, Chang-Chuan; Wu, Kuen-Yuh

    2008-12-01

    This study evaluates oxidative DNA damage in workers who are exposed to cooking oil fumes (COFs) in Chinese restaurants. The study participants were 387 nonsmoking Chinese restaurant workers, 202 kitchen staff, and 185 service staff at 23 Chinese restaurants in Taiwan. Airborne particulate matter and particulate polycyclic aromatic hydrocarbon levels were monitored in kitchens and dining areas. Urinary 1-hydroxypyrene (1-OHP) was used as an internal dose of exposure to COFs, and urinary 8-hydroxy-2'-deoxyguanosine (8-OHdG) was used as an oxidative DNA damage marker. The relationship between workers' 8-OHdG and 1-OHP levels was estimated using linear mixed-effects models. Airborne particulate matter and polycyclic aromatic hydrocarbons levels in kitchens significantly exceeded those in dining areas. The kitchen staff's geometric mean levels of urinary 8-OHdG (7.9 microg/g creatinine) and 1-OHP (4.5 microg/g creatinine) were significantly higher than those of the service staff, which were 5.4 and 2.7 microg/g creatinine, respectively. Urinary 1-OHP level, work in kitchens, gender, and work hours per day were four significant predictors of urinary 8-OHdG levels after adjustments are made for covariates. Oxidative DNA damage was associated with exposure of Chinese restaurant workers to COFs. Female restaurant workers had a greater oxidative stress response to COFs than male restaurant workers, providing additional evidence of the link between lung cancer in Chinese women and exposure to COFs.

  6. Second-hand smoke exposure among workers of restaurants, bars, and nightclubs in Lagos State

    Oluwakemi Ololade Odukoya

    2017-01-01

    Full Text Available Background: The Lagos State Regulation of Smoking Law was passed in February 2014 and stipulates the total restriction of tobacco smoking in listed public places. Workers in hospitality venues are at a high risk of exposure to second-hand smoke (SHS. Therefore, their awareness of the health risks, attitudes toward SHS and their reported levels of exposure may play a crucial role in developing an effective monitoring, implementation, and enforcement mechanism. Methods: We conducted a cross-sectional, descriptive study among workers in restaurants, bars, and nightclubs registered with the Lagos State Ministry of Tourism in the second quarter of the year 2014. We used a multistage sampling technique to select one respondent each from the 300 centers randomly selected to participate in the survey. Data were collected using a modified version of the World Health Organization Global tobacco surveillance system tools. Univariate and bivariate analysis were carried out. Exposure to SHS in the workplace and in other public places was treated as the outcome variable in the bivariate analysis. Results: Majority (75.3% of the respondents were aged between 21 and 40 years with a mean age of 27.7 + 8.6 years. Many (66% were waiters/waitresses and spent more than 8 h a day. Most (60.6% of the venues were indoor only establishments, and 26.8% had no form of smoking restrictions. Majority of the respondents were exposed to SHS at work, and this was higher in bars and nightclubs. A bivariate analysis of results showed that workers were exposed to SHS at work irrespective of workplace smoking restrictions or respondents smoking status. Conclusion: Our study demonstrates that second-hand smoke exposure is very high (65% in smokers; 65.6% in nonsmokers among workers in restaurants, bars, and nightclubs in Lagos State. We are therefore of the opinion that strict enforcement of law would ensure the protection of these workers.

  7. Listening to Chinese Immigrant Restaurant Workers in the Midwest: Application of the Culture-Centered Approach (CCA) to Explore Perceptions of Health and Health Care.

    Gao, Haijuan; Dutta, Mohan; Okoror, Titilayo

    2016-01-01

    This study engages with the culture-centered approach (CCA) to explore Chinese immigrant restaurant workers' perception of the U.S. health care system and their interactions with the health care system in interpreting meanings of health. Chinese restaurant workers are marginalized because of their struggles on the job, their immigrant identity, and their negotiations with the structural contexts of occupation, migration status, and culture. In-depth interviews were conducted with 18 Chinese immigrant restaurant workers that lasted an average of 1.5 hours each, and were audiotaped. Interviews with participants highlighted critical issues in access to health care and the struggles experienced by restaurant workers in securing access to health, understood in the context of work. Critical to the workers' discourse is the acknowledgment of structural constraints such as lack of insurance coverage, immigration status, and lack of understanding of how the U.S. health care system works.

  8. A prospective study of floor surface, shoes, floor cleaning and slipping in US limited-service restaurant workers.

    Verma, Santosh K; Chang, Wen Ruey; Courtney, Theodore K; Lombardi, David A; Huang, Yueng-Hsiang; Brennan, Melanye J; Mittleman, Murray A; Ware, James H; Perry, Melissa J

    2011-04-01

    Slips and falls are a leading cause of injury at work. Few studies, however, have systematically examined risk factors of slipping outside the laboratory environment. This study examined the association between floor surface characteristics, slip-resistant shoes, floor cleaning frequency and the risk of slipping in limited-service restaurant workers. 475 workers from 36 limited-service restaurants from three major chains in six states in the USA were recruited to participate in a prospective cohort study of workplace slipping. Kitchen floor surface roughness and coefficient of friction (COF) were measured in eight working areas and then averaged within each restaurant. The use of slip-resistant shoes was determined by examining the participant's shoes and noting the presence of a 'slip-resistant' marking on the sole. Restaurant managers reported the frequency of daily kitchen floor cleaning. Participants reported their slip experience and work hours weekly for up to 12 weeks. The survey materials were made available in three languages: English, Spanish and Portuguese. The associations between rate of slipping and risk factors were assessed using a multivariable negative binomial generalised estimating equation model. The mean of individual slipping rate varied among the restaurants from 0.02 to 2.49 slips per 40 work hours. After adjusting for age, gender, BMI, education, primary language, job tenure and restaurant chain, the use of slip-resistant shoes was associated with a 54% reduction in the reported rate of slipping (95% CI 37% to 64%), and the rate of slipping decreased by 21% (95% CI 5% to 34%) for each 0.1 increase in the mean kitchen COF. Increasing floor cleaning frequency was significantly associated with a decreasing rate of slipping when considered in isolation but not after statistical adjustment for other factors. These results provide support for the use of slip-resistant shoes and measures to increase COF as preventive interventions to reduce slips

  9. Factors associated with use of slip-resistant shoes in US limited-service restaurant workers.

    Verma, Santosh K; Courtney, Theodore K; Corns, Helen L; Huang, Yueng-Hsiang; Lombardi, David A; Chang, Wen-Ruey; Brennan, Melanye J; Perry, Melissa J

    2012-06-01

    Slips and falls are a leading cause of injury at work. Several studies have indicated that slip-resistant shoes can reduce the risk of occupational slips and falls. Few studies, however, have examined the determinants of slip-resistant shoe use. This study examined the individual and workplace factors associated with slip-resistant shoe use. 475 workers from 36 limited-service restaurants in the USA participated in a study of workplace slipping. Demographic and job characteristic information about each participant was collected. Restaurant managers provided information on whether slip-resistant shoes were provided and paid for by the employer and whether any guidance was given regarding slip-resistant shoe use when they were not provided. Kitchen floor coefficient of friction was measured. Slip-resistant status of the shoes was determined by noting the presence of a 'slip-resistant' marking on the sole. Poisson regression with robust SE was used to calculate prevalence ratios. 320 participants wore slip-resistant shoes (67%). In the multivariate analysis, the prevalence of slip-resistant shoe use was lowest in 15-19-year age group. Women were more likely to wear slip-resistant shoes (prevalence ratio 1.18, 95% CI 1.07 to 1.31). The prevalence of slip-resistant shoe use was lower when no guidance regarding slip-resistant shoes was given as compared to when they were provided by the employer (prevalence ratio 0.66, 95% CI 0.55 to 0.79). Education level, job tenure and the mean coefficient of friction had no significant effects on the use of slip-resistant shoes. Provision of slip-resistant shoes was the strongest predictor of their use. Given their effectiveness and low cost, employers should consider providing slip-resistant shoes at work.

  10. Effects of a smoke-free law on hair nicotine and respiratory symptoms of restaurant and bar workers.

    Hahn, Ellen J; Rayens, Mary Kay; York, Nancy; Okoli, Chizimuzo T C; Zhang, Mei; Dignan, Mark; Al-Delaimy, Wael K

    2006-09-01

    Bar and restaurant workers' exposure to secondhand smoke (SHS) was compared before and 3 and 6 months after implementation of a smoke-free ordinance. Hair nicotine, self-reported exposure to SHS, and respiratory symptoms were assessed on 105 smoking and nonsmoking workers from randomly selected establishments in Lexington, Kentucky. Thirty-eight percent were current smokers with more than half smoking 10 or fewer cigarettes per day. Workers provided a hair sample at baseline and at the 3-month interview. There was a significant decline in hair nicotine 3 months postlaw when controlling for cigarettes smoked per day. Bar workers showed a significantly larger decline in hair nicotine compared with restaurant workers. The only significant decline in SHS exposure was in the workplace and other public places. Regardless of smoking status, respiratory symptoms declined significantly postlaw. Hospitality workers demonstrated significant declines in hair nicotine and respiratory symptoms after the law. Comprehensive smoke-free laws can provide the greatest protection to bar workers who are the most vulnerable to SHS exposure at work.

  11. Evaluation of a smoke-free law on indoor air quality and on workers' health in Portuguese restaurants.

    Madureira, Joana; Mendes, Ana; Teixeira, João Paulo

    2014-01-01

    Workplace bans on smoking are interventions to reduce exposure to secondhand smoke (SHS) to try to prevent harmful health effects. The Portuguese Government on January 1, 2008, introduced the first national law banning smoking in public workplaces, including restaurants. The main aim of this study was to examine the impact of this law on indoor air quality (IAQ) in restaurants and on the respiratory and sensory health of restaurant workers. Concentrations of respirable suspended particulate matter (RSP), total volatile organic compounds (TVOC), carbon monoxide (CO), and carbon dioxide (CO2) in 10 restaurants were measured and compared before and after the ban. Benzene (C6H6) concentrations were also measured in all restaurants. Fifty-two and twenty-eight restaurant workers, respectively, answered questionnaires on exposure to SHS, and respiratory and sensory symptoms in the pre- and post-ban phases. There was a statistically significant decrease in RSP, CO, TVOC, and C6H6 concentrations after the ban. Additionally, in both phases the monitored CO2 concentrations greatly exceeded 1800 mg x m(-3), suggesting inefficient ventilation of the indoor spaces. Between pre- and post-ban phases a significant reduction in self-reported workplace SHS exposure was also observed after the enforcement of the law, as well as a significant marked reduction in dry, itching, irritated, or watery eyes, nasal problems, sore or dry throat, cough, wheeze, and headache. This study provides, in a single investigation, comparison of IAQ and respiratory health in Portugal before and after the introduction of the smoke-free law, the first data reported in the literature to our knowledge. Our findings suggest that a total workplace smoking ban results in a significant reduction in indoor air pollution and an improvement in the respiratory health of restaurant workers. These observations may have implications for policymakers and legislators currently considering the nature and extent of their

  12. Food workers' perspectives on handwashing behaviors and barriers in the restaurant environment.

    Pragle, Aimee S; Harding, Anna K; Mack, James C

    2007-06-01

    Food handler focus groups in two Oregon counties discussed knowledge, practices, and barriers related to handwashing in the restaurant environment. Current knowledge-based handwashing training programs do not address the internal and external barriers that affect handwashing practice. According to the focus groups, important barriers were time pressure, inadequate facilities and supplies, lack of accountability, lack of involvement of managers and coworkers, and organizations that were not supportive of handwashing. Because barriers to handwashing are multi-dimensional in nature, the authors recommend that future educational and training programs include 1) a hands-on training program that orients new employees to correct handwashing practice and more advanced education about foodborne illness; 2) involvement of both managers and coworkers in the training; 3) easily accessible hand-washing facilities stocked with necessary supplies; 4) continued handwashing training and support involving the food service industry, managers, and coworkers; and 5) involvement of health departments and inspectors in providing managers and food workers with advice and consultation on improvement of handwashing practice.

  13. Supervisor vs. employee safety perceptions and association with future injury in US limited-service restaurant workers.

    Huang, Yueng-Hsiang; Verma, Santosh K; Chang, Wen-Ruey; Courtney, Theodore K; Lombardi, David A; Brennan, Melanye J; Perry, Melissa J

    2012-07-01

    Many studies have found management commitment to safety to be an important construct of safety climate. This study examined the association between supervisor and employee (shared and individual) perceptions of management commitment to safety and the rate of future injuries in limited-service restaurant workers. A total of 453 participants (34 supervisors/managers and 419 employees) from 34 limited-service restaurants participated in a prospective cohort study. Employees' and managers' perceptions of management commitment to safety and demographic variables were collected at the baseline. The survey questions were made available in three languages: English, Spanish, and Portuguese. For the following 12 weeks, participants reported their injury experience and weekly work hours. A multivariate negative binomial generalized estimating equation model with compound symmetry covariance structure was used to assess the association between the rate of self-reported injuries and measures of safety perceptions. There were no significant relationships between supervisor and either individual or shared employee perceptions of management commitment to safety. Only individual employee perceptions were significantly associated with future employee injury experience but not supervisor safety perceptions or shared employee perceptions. Individual employee perception of management commitment to safety is a significant predictor for future injuries in restaurant environments. A study focusing on employee perceptions would be more predictive of injury outcomes than supervisor/manager perceptions. Copyright © 2012 Elsevier Ltd. All rights reserved.

  14. Occupational secondhand smoke is the main determinant of hair nicotine concentrations in bar and restaurant workers

    Iglesias, Verónica; Erazo, Marcia; Droppelmann, Andrea; Steenland, Kyle; Aceituno, Paulina; Orellana, Cecilia; Acuña, Marisol; Peruga, Armando; Breysse, Patrick N.; Navas-Acien, Ana

    2015-01-01

    Objective To evaluate the relative contribution of occupational vs. non-occupational secondhand tobacco smoke exposure to overall hair nicotine concentrations in non-smoking bar and restaurant employees. Method We recruited 76 non-smoking employees from venues that allowed smoking (n = 9), had mixed policies (smoking and non-smoking areas, n = 13) or were smoke-free (n = 2) between April and August 2008 in Santiago, Chile. Employees used personal air nicotine samplers during working and non-working hours for a 24-h period to assess occupational vs. non-occupational secondhand tobacco smoke exposure and hair nicotine concentrations to assess overall secondhand tobacco smoke exposure. Results Median hair nicotine concentrations were 1.5 ng/mg, interquartile range (IQR) 0.7 to 5.2 ng/mg. Time weighted average personal air nicotine concentrations were higher during working hours (median 9.7, IQR 3.3-25.4 μg/m3) compared to non-working hours (1.7, 1.0-3.1 μg/m3). Hair nicotine concentration was best predicted by personal air nicotine concentration at working hours. After adjustment, a 2-fold increase in personal air nicotine concentration in working hours was associated with a 42% increase in hair nicotine concentration (95% confidence interval 14-70%). Hair nicotine concentration was not associated with personal air nicotine concentration during non-working hours (non-occupational exposure). Conclusions Personal air nicotine concentration at working hours was the major determinant of hair nicotine concentrations in non-smoking employees from Santiago, Chile. Secondhand tobacco smoke exposure during working hours is a health hazard for hospitality employees working in venues where smoking is allowed. PMID:24813578

  15. Deaf Workers in Restaurant, Retail, and Hospitality Sector Employment: Harnessing Research to Promote Advocacy.

    Stokar, Hayley

    2017-01-01

    A quarter-century after the passage of the Americans with Disabilities Act (ADA, 1990 ), workplace accommodation is still a struggle for deaf employees and their managers. Many challenges are the result of communication barriers that can be overcome through much needed-although often absent-advocacy and training. This article highlights the literature on the employment of deaf individuals in the United States service industries of food service, retail, and hospitality conducted from 2000 to 2016. Exploring dimensions of both hiring and active workplace accommodation, suggestions are made for how social work advocates can harness information and strengthen their approaches for educating managers and supporting workers.

  16. Restaurant food cooling practices.

    Brown, Laura Green; Ripley, Danny; Blade, Henry; Reimann, Dave; Everstine, Karen; Nicholas, Dave; Egan, Jessica; Koktavy, Nicole; Quilliam, Daniela N

    2012-12-01

    Improper food cooling practices are a significant cause of foodborne illness, yet little is known about restaurant food cooling practices. This study was conducted to examine food cooling practices in restaurants. Specifically, the study assesses the frequency with which restaurants meet U.S. Food and Drug Administration (FDA) recommendations aimed at reducing pathogen proliferation during food cooling. Members of the Centers for Disease Control and Prevention's Environmental Health Specialists Network collected data on food cooling practices in 420 restaurants. The data collected indicate that many restaurants are not meeting FDA recommendations concerning cooling. Although most restaurant kitchen managers report that they have formal cooling processes (86%) and provide training to food workers on proper cooling (91%), many managers said that they do not have tested and verified cooling processes (39%), do not monitor time or temperature during cooling processes (41%), or do not calibrate thermometers used for monitoring temperatures (15%). Indeed, 86% of managers reported cooling processes that did not incorporate all FDA-recommended components. Additionally, restaurants do not always follow recommendations concerning specific cooling methods, such as refrigerating cooling food at shallow depths, ventilating cooling food, providing open-air space around the tops and sides of cooling food containers, and refraining from stacking cooling food containers on top of each other. Data from this study could be used by food safety programs and the restaurant industry to target training and intervention efforts concerning cooling practices. These efforts should focus on the most frequent poor cooling practices, as identified by this study.

  17. Restaurant closures

    Novae Restauration

    2012-01-01

    Christmas Restaurant closures Please note that the Restaurant 1 and Restaurant 3 will be closed from Friday, 21 December at 5 p.m. to Sunday, 6 January, inclusive. They will reopen on Monday, 7 January 2013.   Restaurant 2 closure for renovation To meet greater demand and to modernize its infrastructure, Restaurant 2 will be closed from Monday, 17 December. On Monday, 14 January 2013, Sophie Vuetaz’s team will welcome you to a renovated self-service area on the 1st floor. The selections on the ground floor will also be expanded to include pasta and pizza, as well as snacks to eat in or take away. To ensure a continuity of service, we suggest you take your break at Restaurant 1 or Restaurant 3 (Prévessin).

  18. Restaurant Food Cooling Practices†

    BROWN, LAURA GREEN; RIPLEY, DANNY; BLADE, HENRY; REIMANN, DAVE; EVERSTINE, KAREN; NICHOLAS, DAVE; EGAN, JESSICA; KOKTAVY, NICOLE; QUILLIAM, DANIELA N.

    2017-01-01

    Improper food cooling practices are a significant cause of foodborne illness, yet little is known about restaurant food cooling practices. This study was conducted to examine food cooling practices in restaurants. Specifically, the study assesses the frequency with which restaurants meet U.S. Food and Drug Administration (FDA) recommendations aimed at reducing pathogen proliferation during food cooling. Members of the Centers for Disease Control and Prevention’s Environmental Health Specialists Network collected data on food cooling practices in 420 restaurants. The data collected indicate that many restaurants are not meeting FDA recommendations concerning cooling. Although most restaurant kitchen managers report that they have formal cooling processes (86%) and provide training to food workers on proper cooling (91%), many managers said that they do not have tested and verified cooling processes (39%), do not monitor time or temperature during cooling processes (41%), or do not calibrate thermometers used for monitoring temperatures (15%). Indeed, 86% of managers reported cooling processes that did not incorporate all FDA-recommended components. Additionally, restaurants do not always follow recommendations concerning specific cooling methods, such as refrigerating cooling food at shallow depths, ventilating cooling food, providing open-air space around the tops and sides of cooling food containers, and refraining from stacking cooling food containers on top of each other. Data from this study could be used by food safety programs and the restaurant industry to target training and intervention efforts concerning cooling practices. These efforts should focus on the most frequent poor cooling practices, as identified by this study. PMID:23212014

  19. Airborne exposure and biological monitoring of bar and restaurant workers before and after the introduction of a smoking ban.

    Ellingsen, Dag G; Fladseth, Geir; Daae, Hanne L; Gjølstad, Merete; Kjaerheim, Kristina; Skogstad, Marit; Olsen, Raymond; Thorud, Syvert; Molander, Paal

    2006-03-01

    The aims were to assess the impact of a total smoking ban on the level of airborne contaminants and the urinary cotinine levels in the employees in bars and restaurants. In a follow up design, 13 bars and restaurants were visited before and after the implementation of a smoking ban. Ninety-three employees in the establishments were initially included into the study. The arithmetic mean concentration of nicotine and total dust declined from 28.3 microg m(-3) (range, 0.4-88.0) and 262 microg m(-3) (range, 52-662), respectively, to 0.6 microg m(-3) (range, not detected-3.7) and 77 microg m(-3) (range, not detected-261) after the smoking ban. The Pearson correlation coefficient between airborne nicotine and total dust was 0.86 (p introduction of a smoking ban in bars and restaurants. The urinary cotinine levels were reduced in non-smokers. The decline found in smokers may suggest a reduction in the amount of smoking after intervention. In non-smokers cotinine concentrations were higher based on urine sampled the morning after a shift than based on urine sampled immediately post-shift.

  20. Joel Martins: Ensaio biográfico sobre um educador

    Lima, José Antonio

    2005-01-01

    O objetivo desta pesquisa é coletar e analisar dados referentes à biografia de Joel Martins, demonstrando sua trajetória e importância para a educação. A contribuição de Joel Martins no contexto da educação brasileira, mais especificamente na área de Psicologia da Educação, caracterizou-se por novas perspectivas e abordagens tanto de questões teóricas quanto práticas, por romper com paradigmas, incentivar e promover pesquisas com espírito empreendedor e, acima de tudo, por sua personalidade m...

  1. More than Food and Drink: Careers in Restaurants

    Liming, Drew

    2009-01-01

    In restaurants, the food's the thing. But the drinks, presentation, service, and ambiance are important, too. And it's up to restaurant workers to provide diners with a square meal that's well rounded. The hard work of the kitchen, bar, and dining-room staff gets food and drink from menu to mouth. Some of the more visible workers may include…

  2. Assessing the Exposure and Health Risks of Secondhand Smoke in Restaurants and Bars by Workers and Patrons & Evaluating the Efficacy of Different Smoking Policies in Beijing Restaurants and Bars

    Liu, Ruiling

    2012-01-01

    Exposure to secondhand smoke (SHS) is harmful and hazardous to the health of the general public. A large body of research has been conducted in this topic, and great efforts have been made to prevent people from being exposed to SHS. Legislation on restricting smoking in workplaces and many public places has also been increasing. However, tobacco industries have been fighting against smoking bans in restaurants and bars with multiple strategies, which has led to the current situation that smo...

  3. Smoke-free restaurants in Shanghai: should it be mandatory and is it acceptable?

    Zheng, Pinpin; Fu, Hua; Li, Guangyao

    2009-02-01

    This study aims to describe secondhand smoke (SHS) exposure in restaurants in Shanghai and to explore the impact on the health of restaurant workers. Attitude to smoke-free restaurants among restaurant workers and customers was also determined in this study. A random sample of 242 workers, 284 customers, and 46 restaurant owners participated in face-to-face questionnaire interviews. A total of 219 (90.7%) restaurant workers surveyed were found to be exposed to SHS during working hours with 24.2+/-18.6h of exposure on average per week. Exposure time each week was significantly associated with the symptoms of dyspnea and irritated eyes. Among the customers surveyed 73.9% supported the concept of a 100% smoke-free law in restaurants and 49.6% expressed that they would be more likely to eat in restaurants if smoking was banned in restaurants. And 58.6% of the restaurant owners surveyed regarded smoke-free laws banning smoking in restaurant as feasible and 56.5% estimated such bans would decrease the profit. Both restaurant workers and customers are substantially exposed to SHS. Although some restaurant owners are concerned about a decrease in profits, the fear of losing business is not supported by the response among customers. Therefore, introducing a law-banning smoking in restaurants appears to be feasible and acceptable in Shanghai.

  4. Three Renowned Turkish Restaurant

    2000-01-01

    Taha Toros Arşivi, Dosya No: 112-Lokantalar İstanbul Kalkınma Ajansı (TR10/14/YEN/0033) İstanbul Development Agency (TR10/14/YEN/0033) Beyti Meat Restaurant, Divan Restaurant, Park Şamdan Beyti Meat Restaurant Divan Restaurant Park Şamdan

  5. Chinese restaurant syndrome

    Chinese restaurant syndrome is a set of symptoms that some people have after eating Chinese food. A food additive ... Chinese restaurant syndrome is most often diagnosed based on the symptoms. The health care provider may ask the following ...

  6. Management of Chinese restaurant

    Cui , Longbo

    2009-01-01

    With Chinese economy developing rapidly, the Chinese restaurant is under the spotlight, but the management of Chinese restaurant is weak at the moment, especially on the service management, which is an important part of service management in the Chinese restaurant. On the other hand, the managers of Chinese restaurant should pay more attention on the service management for instance brand, service innovation. Service management is core and essential concept for every service company recently, ...

  7. Restaurants closed over Christmas

    2011-01-01

    The restaurants will be closed during the Christmas holiday period : please note that all three CERN Restaurants will be closed from 5 p.m. on Wednesday, 21 December until Wednesday, 4 January inclusive. The Restaurants will reopen on Thursday, 5 January 2012.

  8. Business Plan: Elpis Restaurant

    Tran, Luu Quoc Phong

    2016-01-01

    The purpose of this Bachelor’s thesis is to create a business plan for starting up a restaurant in European – Asian style in Helsinki. While the restaurants are in European or Asian style separately, this restaurant will be unique with dishes which are based on local traditional dishes, traditional Asian dishes and mixture between them as well as creation of new dishes. This business plan is created to minimize the risk when starting up a restaurant. The plan will not only help the restaur...

  9. Restaurant Selection in Dublin

    Cullen, Frank

    2012-01-01

    The primary objective of this research was to investigate the selection process used by consumers when choosing a restaurant to dine. This study examined literature on consumer behaviour, restaurant selection, and decision-making, underpinning the contention that service quality is linked to the consumer’s selection of a restaurant. It supports the utility theories that consumers buy bundles of attributes that simultaneously combined represent a certain level of service quality at a certain p...

  10. Tänavatants on jõudnud Põlvasse / Joel Juht ; interv. Kadri Luik

    Juht, Joel

    2006-01-01

    2. veebr. toimus Põlva Tervisekeskuse tantsusaalis esimest korda JJ-Street Dance Company poolt korraldatud tänavatantsu treening, mida viisid läbi tantsustuudio looja Joel Juht ja treener Britta Gassmann

  11. Information about Restaurants

    2007-01-01

    Please note that Restaurant 1 will NOT be closed during the weekend of 5th-6th May as previously announced but will be closed Friday 11th May from 15.00 until Sunday 13th May inclusive. Restaurant 2 will be open on Friday 11th May until 20.00 and on Saturday 12th and Sunday 13th April from 9.00 20.00. Hot meals will be served from 12.00 - 14.00 and from 18.00 - 19.30. See http://cern.ch/restaurant2 for more information. Restaurant 2 will be closed on Thursday 17 th May and Friday 18th May for the Ascension bank holiday. Restaurant 1 will remain open for the whole of that weekend (Thursday 17th Sunday 20th May).

  12. Dangerous dining: health and safety in the New York City restaurant industry.

    Jayaraman, Saru; Dropkin, Jonathan; Siby, Sekou; Alston, Laine Romero; Markowitz, Steven

    2011-12-01

    We characterized the health and safety conditions of New York City restaurant workers, a population comprising largely of immigrants and people of color. We conducted an anonymous questionnaire survey of 502 New York City restaurant workers, addressing working conditions, benefits, demographic factors, psychosocial exposures, and medical symptoms and conditions. Restaurant workers reported fast-paced, repetitive, and physically demanding jobs that sometimes involve chemical exposures. Despite their youth, they experience a high prevalence of musculoskeletal and traumatic injuries. Few receive job benefits despite significant symptoms. Job-related injuries are positively associated with practices that pose a danger to consumers. New York City restaurant workers have stressful jobs, experience significant injury, and illness but receive few job benefits. A healthier work organization and greater access to benefits for restaurant workers would improve their health and public health.

  13. [To smoke or not to smoke, in restaurants, hotels, and bars].

    López-Antuñano, Francisco Javier; Tovar-Guzmán, Victor José

    2002-01-01

    A MEDLINE search was conducted to identify relevant references, to review the information on adverse effects of tobacco smoking and environmental tobacco smoke (ETS). Occupational exposure to ETS causes significant damages to food industry workers. High levels of mutagenic substances have been demonstrated in restaurant air as well as in the urine samples from those workers. Exposition to 3-aminophenyl, a hemoglobin-associated carcinogen. The best way to protect these workers is the reduction of tobacco smoking in restaurants, hotels, bars and taverns. In restaurant workers, ETS attributable risk for lung cancer is evident.

  14. Restaurant closures during holiday period

    2015-01-01

    CERN restaurant opening times on Friday, 1 May: Restaurant No. 1 will be opened from 7.00 a.m. to 10.00 p.m. Restaurants No. 2 and No. 3 will be closed.   CERN restaurant opening times during the Ascension weekend: Restaurant No. 1 will be open from 7.00 a.m. to 10.00 p.m. on Thursday, 14 and Friday 15 May. Restaurant No. 2 will be closed on Thursday, 14 May and open on Friday, 15 May until 3.30 p.m. (no table service). Restaurant No. 3 will be closed.   CERN restaurant opening times on Whit Monday, 25 May: Restaurant No. 1 will be open from 7.00 a.m. to 10.00 p.m. Restaurants No. 2 and No. 3 will be closed.

  15. Restaurant closures: summer 2014

    2014-01-01

    Restaurant 2 Table service/brasserie: closed from Monday 28 July to Friday 12 September (open upon reservation for groups of 20+)   Snack bars Bldg. 54: closed from Monday 7 July to Friday 12 September (self-service Nespresso machine available) Bldg. 40: closed every day at 4.30 p.m instead of 5 p.m. from Monday 7 July to Friday 12 September   Jeûne Genevois Restaurant 2, Restaurant 3, Bldg. 6, Bldg. 13, Bldg. 30 and Bldg. 54 will all be closed 11 and 12 September 2014 Bldg. 40 and Restaurant 1 will remain open

  16. Special restaurant opening times

    HR Department

    2008-01-01

    1-EASTER Restaurant No. 1 (Novae) will be closed from Friday, 21 March to Monday, 24 March inclusive and will re-open at 7.00 a.m. on Tuesday, 25 March. Restaurant No. 2 (DSR) will remain open during the four days in question (the opening hours can be consulted at: http://resto2.web.cern.ch/resto2/Events/easter2008.html 2-ASCENSION Restaurant No. 2 (DSR) will be closed from Thursday, 1st May to Friday, 2 May. Restaurant No. 2 (Novae) will remain open during the two days in question (from 7.00 a.m. to 10.00 p.m. on the Thursday and from 7.00 till midnight, as usual, on the Friday).

  17. RESTAURANT No. 1

    2002-01-01

    Customers are kindly requested to note the modified opening times of restaurant no. 1 from Monday, February 4 to Sunday, March 3, 2002 : from Monday to Friday 07h00 - 23h00 Saturday / Sunday 08h00 - 21h00 Hot meals will be served between 11h30 and 14h00, then from 18h00 to 19h30. Restaurant Supervisory Committee, tel. 77551

  18. Occupational Noise Exposure of Employees at Locally-Owned Restaurants in a College Town

    Green, Deirdre R.; Anthony, T. Renée

    2015-01-01

    While many restaurant employees work in loud environments, in both dining and food preparation areas, little is known about worker exposures to noise. The risk of hearing loss to millions of food service workers around the country is unknown. This study evaluated full-shift noise exposure to workers at six locally-owned restaurants to examine risk factors associated with noise exposures during the day shift. Participants included cooks, counter attendants, bartenders, and waiters at full-serv...

  19. WHY RESTAURANTS SHOULD GO GREEN? – MAIN ENVIRONMENTAL PRACTICES IN RESTAURANTS INDUSTRY

    Stefan-Dragos CÎRSTEA

    2015-11-01

    Full Text Available Hospitality businesses influence the sustainability of their natural environment by consuming significant amounts of natural resources. Restaurant industry employs one in every three retail workers and consumes one-third of all retail electricity use and almost 30% of all meals were eaten away from home, last year. This study attempted to identify the most important benefits obtained from green practices implementation and which are the basic environmental practices that can be adopted by the organisations in order the improve their image and reduce their costs. Moreover, our research has been undertaken in parallel with worldwide existing trends in order to better understand the direction in which green restaurants are moving. This study results inventories the main environmental practices and actions that can be implemented in restaurants.

  20. Kajian Pustaka Mengenai Restaurant Atmosphere

    Adeline Agoes

    2015-05-01

    Full Text Available Restaurant is one of the businesses that support tourism development. Restaurants nowadays don’t only provide food, but also the service and atmosphere to their customers. The purpose of this study is to discover theaspects defining restaurant atmosphere and the implications of restaurant atmosphere to other particular aspects related to restaurant business. This article is written based on a study conducted through a literature review. Through the examination, it is found that the atmosphere of a restaurant is one important aspect and can be considered as a competitive advantage as well as one of the determinants of customer satisfaction.

  1. Improving Labor Productivity and Labor Elasticity at Multiproduct Japanese Cuisine Restaurant Introducing Cell-Production System

    Shimamura , Takeshi; Takenaka , Takeshi; Ohura , Syuichi

    2013-01-01

    Part III: Sustainable Services; International audience; This study examined improvement of labor productivity and elasticity of labor hour on sales of a multiproduct Japanese cuisine restaurant. Conventionally, multiproduct restaurant operations include a line production system in the kitchen. Japanese chefs are assumed to be low-skilled workers with staff members supported by someone. A cell production system is introduced into a Japanese Cuisine restaurant to improve it. Results show that t...

  2. Eesti arhitektid Riia linna projekteerimas / Indrek Allmamm, Joel Kopli ; intervjueerinud Margit Mutso

    Allmann, Indrek, 1972-

    2010-01-01

    Eesti arhitektid Indrek Allmann ja Joel Kopli (AB Pluss) võitsid Lätis rahvusvahelise arhitektuurivõistluse, mille eesmärgiks oli leida parim arhitektuurne lahendus hotelliketti Marriott International kuuluvale hotellihoonele Riia vanalinnas. Intervjuu võitjatega sel teemal. Läti arhitektuurist. Riia arhitektuurinõukogust

  3. Anarchism & Educational Policy Studies; A Marxist View of Joel Spring's "The Sorting Machine."

    Berlowitz, Marvin J.

    A critical analysis and interpretation of "The Sorting Machine" by Joel H. Spring is presented. The book, which uses a historical revisionist approach to trace the development and impact of the corporate-government-foundation network on the ideological orientation of the American educational system, makes its greatest contribution by…

  4. Summer Restaurant opening times

    2015-01-01

    Restaurant No. 1: Open as usual in July and August. Open from 7 a.m. to 10 p.m. on Thursday, 10 September (Jeûne genevois).   Restaurant No. 2: Open as usual in July and August. Closed on Thursday, 10 September (Jeûne genevois) and Friday, 11 September. The Brasserie (table service) will be closed from Monday, 4 August to Friday, 11 September.   Restaurant No. 3: Open as usual in July and August, but closed on Saturday, 1 August; Saturday, 15 August; Thursday, 10 September (Jeûne genevois); and Friday, 11 September.   Snack bar in Building 54: Closed from Monday, 4 August to Friday, 11 September.   Snack bars in Buildings 13, 30 and 6: Closed on Thursday, 10 September (Jeûne genevois) and Friday, 11 September.

  5. Ground beef handling and cooking practices in restaurants in eight States.

    Bogard, April K; Fuller, Candace C; Radke, Vincent; Selman, Carol A; Smith, Kirk E

    2013-12-01

    Eating in table-service restaurants has been implicated as a risk factor for Escherichia coli O157:H7 infection. To explore this association and learn about the prevalence of risky ground beef preparation practices in restaurants, the Environmental Health Specialists Network (EHS-Net) assessed ground beef handling policies and practices in restaurants in California, Colorado, Connecticut, Georgia, Minnesota, New York, Oregon, and Tennessee. Eligible restaurants prepared and served hamburgers. EHS-Net specialists interviewed a restaurant employee with authority over the kitchen (defined as the manager) using a standard questionnaire about food safety policies, hamburger preparation policies, and use of irradiated ground beef. Interviews were followed by observations of ground beef preparation. Data from 385 restaurants were analyzed: 67% of the restaurants were independently owned and 33% were chain restaurants; 75% of the restaurants were sit down, 19% were quick service or fast food, and 6% were cafeteria or buffet restaurants. Eighty-one percent of restaurants reported determining doneness of hamburgers by one or more subjective measures, and 49% reported that they never measure the final cook temperatures of hamburgers. At least two risky ground beef handling practices were observed in 53% of restaurants. Only 1% of restaurants reported purchasing irradiated ground beef, and 29% were unfamiliar with irradiated ground beef. Differences in risky ground beef handling policies and practices were noted for type of restaurant ownership (independently owned versus chain) and type of food service style (sit down versus quick service or fast food). This study revealed the pervasiveness of risky ground beef handling policies and practices in restaurants and the need for educational campaigns targeting food workers and managers. These results highlight the importance of continued efforts to reduce the prevalence of E. coli O157:H7 in ground beef.

  6. Ananda Restaurant Wine List 2017

    Ananda Restaurant

    2017-01-01

    Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. A series of superlative restaurant reviews quickly cemented its reputation as one of Ireland’s finest dining experiences. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementing t...

  7. Ananda Restaurant Value Menu 2017

    Ananda Restaurant

    2017-01-01

    Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. A series of superlative restaurant reviews quickly cemented its reputation as one of Ireland’s finest dining experiences. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementing t...

  8. Ananda Restaurant Lunch Menu 2017

    Ananda Restaurant

    2017-01-01

    Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. A series of superlative restaurant reviews quickly cemented its reputation as one of Ireland’s finest dining experiences. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementing t...

  9. Pembangunan Model Restaurant Management System

    Fredy Jingga; Natalia Limantara

    2014-01-01

    Model design for Restaurant Management System aims to help in restaurant business process, where Restaurant Management System (RMS) help the waitress and chef could interact each other without paper limitation.  This Restaurant Management System Model develop using Agile Methodology and developed based on PHP Programming Langguage. The database management system is using MySQL. This web-based application model will enable the waitress and the chef to interact in realtime, from the time they a...

  10. Accommodation, Cafes and Restaurants. Industry Training Monograph No. 8.

    Dumbrell, Tom

    Australia's accommodation, cafes, and restaurants industry represents more than half of the nation's total tourism and hospitality employment. It accounts for roughly 4.5% of all jobs in Australia (400,000 workers). Since 1987, the number of jobs in the sector has risen from about 257,000 to about 372,000. Approximately 57% of employees are…

  11. Renovation work at Restaurant 1

    2006-01-01

    Due to the age of the present kitchen and freeflow installations in Restaurant 1, essential renovation work is due to be carried out. The work is scheduled to last from September 2006 to May 2007. Work on the self-service area of the restaurant will commence in November. Every effort will be made to minimise the inconvenience caused to users of the restaurant and we thank you in advance for your co-operation during this period.

  12. Renovation works at Restaurant 1

    2006-01-01

    Due to the age of the present kitchen and freeflow installations in Restaurant 1, essential renovations are due to be carried out. The planned period for this project is September 2006 to May 2007. Work on the self-service area of the restaurant will commence in November. Every effort will be made to minimise the inconvenience caused to users of the restaurant and we thank you in advance for your co-operation during this period.

  13. Amoralist rationalism? A response to Joel Marks: commentary on "Animal abolitionism meets moral abolitionism: cutting the Gordian knot of applied ethics" by Joel Marks.

    Lederman, Zohar

    2014-06-01

    In a recent article, Joel Marks presents the amoralist argument against vivisection, or animal laboratory experimentation. He argues that ethical theories that seek to uncover some universal morality are in fact useless and unnecessary for ethical deliberations meant to determine what constitutes an appropriate action in a specific circumstance. I agree with Marks' conclusion. I too believe that vivisection is indefensible, both from a scientific and philosophical perspective. I also believe that we should become vegan (unfortunately, like the two philosophers mentioned by Marks, I too am still struggling to reduce my meat and dairy consumption). However, I am in the dark as to Marks' vision of normative deliberations in the spirit of amoralism and desirism.

  14. Amuse Restaurant Menus 2017

    Amuse Restaurant

    2017-01-01

    Since opening, Amuse Restaurant has garnered rave reviews from the Country’s most trusted and renowned food critics. Praise has flowed for Conor’s individual style of cooking, which brings Asian flavours, namely Japanese, to modern French cuisine. The menu focuses mainly on tasting menus as it is the best way to experience this kind of food, however there is a three course set menu available Tuesday to Thursday for mid week dining. The lunch menu is a three course affair with the option of a ...

  15. Rasam Indian Restaurant: Menu

    Rasam Indian Restaurant

    2013-01-01

    Rasam Indian Restaurant is located in the Glasthule, a suburb of Dublin and opened in 2003. The objective is to serve high quality, authentic Indian cuisine. "We blend, roast and grind our own spices daily to provide a flavour that is unique to Rasam. Cooking Indian food is founded upon long held family traditions. The secret is in the varying elements of heat and spices, the tandoor clay oven is a hugely important fixture in our kitchen. Marinated meats are lowered into the oven on long m...

  16. Activities Using a Restaurant Theme.

    Modlin, Ruth

    Designed for use with elementary students, 44 activities using a restaurant theme integrate creative thinking and decision-making skills with language arts, mathematics, and art. The activities, which can be used independently by the students, deal with types of restaurants, names and themes, floor plans, interior and exterior design, house…

  17. RESTAURANT No. 2 'New Look'

    2003-01-01

    The Restaurant Supervisory Committee (CSR) would like to thank the concession-holder for having seen to it that the restaurant and cafétéria will shortly take on a 'new look'. To mark the inuaguration, a little surprise has been prepared for the clientèle at lunch-time on Friday, February 21, 2003. CSR, tel. 77551.

  18. LIMITED RESTAURANT SERVICE : EASTER WEEKEND

    Restaurant Supervisory Committee

    2002-01-01

    As Friday 29 March and Monday 1st April 2002 are CERN holidays, restaurants no. 1 (COOP, bldg. 501- Meyrin) and no. 3 (Avenance, bldg. 866 - Prévessin) will be closed and will remain so on Saturday and Sunday 30-31 March. They will reopen on Tuesday 2 April at 7h00. During these four days, a limited service will be provided by restaurant no. 2 (DSR, bldg. 504 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30. On Thursday 28 March, all three restaurants will operate according to the usual times except for restaurant no. 1 which will close at 21h00 instead of 1 o'clock in the morning. Restaurant Supervisory Committee Tel. 77551

  19. LIMITED RESTAURANT SERVICE: EASTER WEEKEND

    Restaurant Supervisory Committee

    2001-01-01

    As Friday 13 and Monday 16 April 2001 are CERN holidays, restaurants no. 1 (COOP, bldg. 501- Meyrin) and no. 3 (Générale de Restauration, bldg. 866 - Prévessin) will be closed and will remain so on Saturday 14 and Sunday 15 April. They will reopen on Tuesday 17 April at 7h00. During these four days, a limited service will be provided by restaurant no. 2 (DSR, bldg. 504 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30. On Thursday 12 April, all three restaurants will operate according to the usual times except for restaurant no 1, which will close at 21h00 instead of 1 o'clock in the morning.

  20. LIMITED RESTAURANT SERVICE : EASTER WEEKEND

    Restaurant Supervisory Committee

    2002-01-01

    As Friday, March 29 and Monday, April 1st, 2002 are CERN holidays, restaurants no. 1 (COOP : Bldg. 501- Meyrin) and no. 3 (Avenance : Bldg. 866 - Prévessin) will be closed and will remain so on Saturday and Sunday, March 30 - 31. They will reopen on Tuesday, April 2 at 7h00. During these four days, a limited service will be provided by restaurant no. 2 (DSR : Bldg. 504 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30. On Thursday, March 28, all three restaurants will operate according to the usual times except for restaurant no. 1 which will close at 21h00 instead of 1 o'clock in the morning.   Restaurant Supervisory Committee, tel. 77551

  1. The restaurant syndromes.

    Settipane, G A

    1987-01-01

    The Restaurant syndromes can be caused by five major factors: food allergens, sulfites, monosodium glutamate (MSG), tartrazine, and scombroidosis (and other seafood poisoning). A history of atopy and ingestion of known food allergens such as peanuts, egg, fish, and walnuts, together with positive results of skin tests or RAST to these foods, will favor a diagnosis of food allergy. Allergic reactions to peanuts have produced fatalities in minutes through an IgE mediated reaction. An extremely rapid onset (minutes) of symptoms consisting of flushing, bronchospasm and hypotension is consistent with a sulfite reaction. Burning, pressure, and tightness or numbness in the face, neck, and upper chest following ingestion of Chinese food favors a diagnosis of adverse reaction to MSG. Also, development of late onset bronchospasm (up to 14 hours) may be related to MSG reactions. Bronchospasm and urticaria in a patient with a history of aspirin intolerance suggests tartrazine sensitivity. If everyone ingesting a fish meal develops flushing, urticaria, pruritus, gastrointestinal complaints, or bronchospasm, this implies scombroidosis, ciguatera, or other seafood poisoning. Finally, severe headache or hypertension can result from ingestion of naturally occurring amines, such as tyramine (cheese, red wine) and phenylethylamine (chocolate). A double-blind oral challenge test may be the only way of confirming the diagnosis for most of the etiological factors of the Restaurant syndromes. The treatment of choice for acute reaction is epinephrine followed by antihistamine. Proper labeling and avoidance of these ingredients in sensitive individuals are the best preventive measures.

  2. Thinking Globally, Acting Locally: Joel Wegmeister and Modern Hasidic Politics in Warsaw

    François Guesnet

    2011-10-01

    Full Text Available This contribution investigates how the emergence of the first modern Jewish metropolis in Warsaw in the second half of the 19th century challenged traditional visions of community cohesion. It argues that the acceleration of political and societal change within the Jewish community allowed observant elites to achieve political and cultural hegemony in Warsaw, and thus offers a sui generis pathway of Jewish metropolitan modernization. This claim is substantiated by following the communal and political involvement of a leading Hasidic civil leader, Joel Wegmeister (1837-1919, co-founder of the first outlets of the Agudat Israel in the Kingdom of Poland before World War One

  3. Review of Stat-Spotting: A Field Guide to Identifying Dubious Data by Joel Best

    Joe Swingle

    2009-07-01

    Full Text Available Best, Joel. Stat-Spotting: A Field Guide to Identifying Dubious Data. (Berkeley: University of California Press, 2008 144 pp. $19.95. ISBN 1-978-0-520-25746-7.Stat-Spotting is a practical, do-it-yourself manual for detecting questionable claims reported in the media. Using examples drawn mostly from mass media sources, Stat-Spotting provides readers with a number of useful tips for identifying potentially problematic statistics. The author’s skillful analyses and explanations presented in clear and concise prose make Stat-Spotting an ideal guide for anyone who reads a newspaper, watches television, or surfs the Web. In short, everyone.

  4. Maternal infection rates after cesarean delivery by Pfannenstiel or Joel-Cohen incision: a multicenter surveillance study.

    Dumas, Anne Marie; Girard, Raphaële; Ayzac, Louis; Caillat-Vallet, Emmanuelle; Tissot-Guerraz, Françoise; Vincent-Bouletreau, Agnès; Berland, Michel

    2009-12-01

    Our purpose was to evaluate maternal nosocomial infection rates according to the incision technique used for caesarean delivery, in a routine surveillance study. This was a prospective study of 5123 cesarean deliveries (43.2% Joel-Cohen, 56.8% Pfannenstiel incisions) in 35 maternity units (Mater Sud Est network). Data on routine surveillance variables, operative duration, and three additional variables (manual removal of the placenta, uterine exteriorization, and/or cleaning of the parieto-colic gutter) were collected. Multiple logistic regression analysis was used to identify independent risk factors for infection. The overall nosocomial infection and endometritis rates were higher for the Joel-Cohen than Pfannenstiel incision (4.5% vs. 3.3%, 0.8% vs. 0.3%, respectively). The higher rate of nosocomial infections with the Joel-Cohen incision was due to a greater proportion of patients presenting risk factors (i.e., emergency delivery, primary cesarean, blood loss > or =800 mL, no manual removal of the placenta and no uterine exteriorization). However, the Joel-Cohen technique was an independent risk factor for endometritis. The Joel-Cohen technique is faster than the Pfannenstiel technique but is associated with a higher incidence of endometritis.

  5. Elements of experience in a restaurant. Case: Restaurant Havis

    Lindholm, Sofia

    2014-01-01

    The aim of this thesis is to find out what kind of elements of experience can be found in a Finnish fish and seafood restaurant and what elements the customers find important. The thesis also attempts to examine the service delivery process and the importance of different touchpoints in the service delivery. The thesis goes through culinary trends and if these have a deep affect on visitors of the restaurant. The focus is put on three aspects of the restaurant, which are the food, the atmosph...

  6. Restaurant Food Allergy Practices - Six Selected Sites, United States, 2014.

    Radke, Taylor J; Brown, Laura G; Faw, Brenda; Hedeen, Nicole; Matis, Bailey; Perez, Priscela; Viveiros, Brendalee; Ripley, Danny

    2017-04-21

    Food allergies affect an estimated 15 million persons in the United States (1), and are responsible for approximately 30,000 emergency department visits and 150-200 deaths each year (2). Nearly half of reported fatal food allergy reactions over a 13-year period were caused by food from a restaurant or other food service establishment (3). To ascertain the prevalence of food allergy training, training topics, and practices related to food allergies, CDC's Environmental Health Specialists Network (EHS-Net), a collaborative forum of federal agencies and state and local health departments with six sites, interviewed personnel at 278 restaurants. Fewer than half of the 277 restaurant managers (44.4%), 211 food workers (40.8%), and 156 servers (33.3%) interviewed reported receiving food allergy training. Among those who reported receiving training, topics commonly included the major food allergens and what to do if a customer has a food allergy. Although most restaurants had ingredient lists for at least some menu items, few had separate equipment or areas designated for the preparation of allergen-free food. Restaurants can reduce the risk for allergic reactions among patrons by providing food allergy training for personnel and ingredient lists for all menu items and by dedicating equipment and areas specifically for preparing allergen-free food.

  7. Work at Restaurant No. 1

    GS Department

    2011-01-01

    Concerning the replacement of the flooring in the free-flow level of Restaurant No. 1, we would like to inform you that access to the restaurant from the Main Building will be closed between 31 January and 6 February. During this period, access to the restaurant will be through the south entrance, opposite Building 40 (see map); paper cups and plates will be used, and the opening hours for lunch will be extended from 11.00 am. to 3 pm in order to guarantee service to the users. Thank you for your understanding and cooperation. GS/SE Group

  8. Pembangunan Model Restaurant Management System

    Fredy Jingga

    2014-12-01

    Full Text Available Model design for Restaurant Management System aims to help in restaurant business process, where Restaurant Management System (RMS help the waitress and chef could interact each other without paper limitation.  This Restaurant Management System Model develop using Agile Methodology and developed based on PHP Programming Langguage. The database management system is using MySQL. This web-based application model will enable the waitress and the chef to interact in realtime, from the time they accept the customer order until the chef could know what to cook and checklist for the waitress wheter the order is fullfill or not, until the cahsier that will calculate the bill and the payment that they accep from the customer.

  9. LIMITED RESTAURANT SERVICE : EASTER WEEKEND

    2003-01-01

    As Friday, April 18 and Monday, April 21, 2003 are CERN holidays, restaurants no. 1 (COOP : Bldg. 501- Meyrin) and no. 3 (AVENANCE : Bldg. 866 - Prévessin) will be closed and will remain so on Saturday and Sunday, April 19 - 20. They will reopen on Tuesday, April 22 at 7h00. During these four days, a limited service will be provided by restaurant no. 2 (DSR : Bldg. 504 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30. On Thursday, April 17, all three restaurants will operate according to the usual times except for restaurant no. 1 which will close at 21h00 instead of 1 o'clock in the morning.

  10. RocKeTeria restaurant

    2000-01-01

    When StenniSphere at John C. Stennis Space Center in Hancock County, Miss., opened in May 2000, it introduced the RocKeTeria, a new 1960s-style, space-themed restaurant located in the newly expanded visitor center. The restaurant, operated by the owners of Mary's Drive Inn of Biloxi, features an extensive collection of space-related photos from that era, as well as a full menu of home-style cooking.

  11. Epidemiology of restaurant-associated foodborne disease outbreaks, United States, 1998-2013.

    Angelo, K M; Nisler, A L; Hall, A J; Brown, L G; Gould, L H

    2017-02-01

    Although contamination of food can occur at any point from farm to table, restaurant food workers are a common source of foodborne illness. We describe the characteristics of restaurant-associated foodborne disease outbreaks and explore the role of food workers by analysing outbreaks associated with restaurants from 1998 to 2013 reported to the Centers for Disease Control and Prevention's Foodborne Disease Outbreak Surveillance System. We identified 9788 restaurant-associated outbreaks. The median annual number of outbreaks was 620 (interquartile range 618-629). In 3072 outbreaks with a single confirmed aetiology reported, norovirus caused the largest number of outbreaks (1425, 46%). Of outbreaks with a single food reported and a confirmed aetiology, fish (254 outbreaks, 34%) was most commonly implicated, and these outbreaks were commonly caused by scombroid toxin (219 outbreaks, 86% of fish outbreaks). Most outbreaks (79%) occurred at sit-down establishments. The most commonly reported contributing factors were those related to food handling and preparation practices in the restaurant (2955 outbreaks, 61%). Food workers contributed to 2415 (25%) outbreaks. Knowledge of the foods, aetiologies, and contributing factors that result in foodborne disease restaurant outbreaks can help guide efforts to prevent foodborne illness.

  12. Occupational Noise Exposure of Employees at Locally-Owned Restaurants in a College Town.

    Green, Deirdre R; Anthony, T Renée

    2015-01-01

    While many restaurant employees work in loud environments, in both dining and food preparation areas, little is known about worker exposures to noise. The risk of hearing loss to millions of food service workers around the country is unknown. This study evaluated full-shift noise exposure to workers at six locally-owned restaurants to examine risk factors associated with noise exposures during the day shift. Participants included cooks, counter attendants, bartenders, and waiters at full-service restaurants with bar service and at limited-service restaurants that provided counter service only. Assessments were made on weekdays and weekends, both during the summer and the fall (with a local university in session) to examine whether the time of week or year affects noise exposures to this population in a college town. In addition, the relationships between noise exposures and the type of restaurant and job classification were assessed. One-hundred eighty full-shift time-weighted average (TWA) exposures were assessed, using both Occupational Safety and Health Administration (OSHA) and National Institute for Occupational Safety and Health (NIOSH) criteria. No TWA measurements exceeded the 90 dBA OSHA 8 hr permissible exposure limit, although six projected TWAs exceeded the 85 dBA OSHA hearing conservation action limit. Using NIOSH criteria, TWAs ranged from 69-90 dBA with a mean of 80 dBA (SD = 4 dBA). Nearly 8% (14) of the exposures exceeded the NIOSH 8-hr 85 dBA. Full-shift exposures were larger for all workers in full-service restaurants (p restaurant type. The fall semester (p = 0.003) and weekend (p = 0.048) exposures were louder than summer and weekdays. Multiple linear regression analysis suggested that the combination of restaurant type, job classification, and season had a significant effect on restaurant worker noise exposures (p restaurant type, job classification, time of week, and season significantly affected the noise exposures for day

  13. THE RESTORATION OF JUDAH-JERUSALEM: EXEGETICAL STUDY OF JOEL 4,18-21

    DAVI ALVES MACANEIRO

    2015-01-01

    O presente estudo exegético trata da restauração de Judá-Jerusalém descrita em Jl 4,18-21. A partir de uma concepção unitária dos oráculos do yôm YHWH no livro de Joel, como um anúncio de juízo com duplo efeito, e da estrutura geral do livro como uma lamentação nacional (cf. Jl 1,1–2,18) seguida da resposta de YHWH (cf. Jl 2,19–4,21), compreende-se que a restauração de Judá-Jerusalém é o resultado previsto pelo juízo definitivo no yôm YHWH, consequência da presença salvífica de YHWH no templo...

  14. Ananda Restaurant A La Carte Menu 2017

    Ananda Restaurant

    2017-01-01

    Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. A series of superlative restaurant reviews quickly cemented its reputation as one of Ireland’s finest dining experiences. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementin...

  15. Administrative Information Systems Design Beautiful Restaurant Tour

    Risman Risman; Drs. Soetirto Sadikin. M.A

    1999-01-01

    Satisfactory service is the key to business done wonderful tourist restaurants. One ofthe restaurant management efforts to meet these demands is to build informationsystems that can handle sales, handling of inventory until the purchase of rawmaterials, so the restaurant will be increasing productivity.To meet these needs, the author conducted the analysis and design of administrativeinformation system that handles its restaurant sales, purchasing, accounts payable andinventory handling. The ...

  16. Restaurant Management System Over Private Network

    Amanat Dhillon; Shreya Tuli

    2017-01-01

    Restaurant Management System over Private Network is an automated business environment which allows restaurants to reduce operational costs increase efficiency of business improve customer satisfaction cut down labour costs decrease order processing time and provide better Quality-of-ServiceQ-S. This system manages a digital menu allowing the customers to place orders easily. Authentication fields for employees enable better administration of the restaurant. The whole restaurant is integrated...

  17. A Vocabulary Analysis of the Restaurant Menus

    MIHUT Silvia

    2010-01-01

    The present paper explores the genre of restaurant menus by analyzing existing online lists of breakfast, lunch and dinner options. It shows that a menu is a reflection of the restaurant itself and its vocabulary, whether formal, casual or playful, matches the restaurant concept, location or theme. In addition to providing the food and drink items, menus can also be used to offer other information to the customers. The restaurant menu vocabulary describes the owner/chef's philosophy about foo...

  18. LIMITED RESTAURANT SERVICE: WHITSUNTIDE WEEKEND

    2003-01-01

    Details of the arrangements to ensure the provision of a restaurant service during the Whitsuntide weekend are given below. On all the days indicated, hot meals will be served from 11h30 to 14h00 and 18h00 to 19h30. DATE RESTAURANT No. Opening times Saturday, June 7 1 08h00 - 21h00 2 and 3 closed Sunday, June 8 1 08h00 - 21h00 2 and 3 closed Monday, June 9 1 08h00 - 21h00 2 and 3 closed SATELLITE CAFETERIAS (Bldgs. 30, 40, 54) and the KIOSK will be closed on 7, 8 and 9 June.

  19. LIMITED RESTAURANT SERVICE: EASTER WEEKEND

    2003-01-01

    As Friday, April 18 and Monday, April 21, 2003 are CERN holidays, restaurants no. 1 (COOP : Bldg. 501- Meyrin) and no. 3 (AVENANCE : Bldg. 866 - Prévessin) will be closed and will remain so on Saturday and Sunday, April 19 - 20. They will reopen on Tuesday, April 22 at 7h00. During these four days, a limited service will be provided by restaurant no. 2 (DSR : Bldg. 504 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30.

  20. Neighborhood Disparities in the Restaurant Food Environment.

    Martinez-Donate, Ana P; Espino, Jennifer Valdivia; Meinen, Amy; Escaron, Anne L; Roubal, Anne; Nieto, Javier; Malecki, Kristen

    2016-11-01

    Restaurant meals account for a significant portion of the American diet. Investigating disparities in the restaurant food environment can inform targeted interventions to increase opportunities for healthy eating among those who need them most. To examine neighborhood disparities in restaurant density and the nutrition environment within restaurants among a statewide sample of Wisconsin households. Households (N = 259) were selected from the 2009-2010 Survey of the Health of Wisconsin (SHOW), a population-based survey of Wisconsin adults. Restaurants in the household neighborhood were enumerated and audited using the Nutrition Environment Measures Survey for Restaurants (NEMS-R). Neighborhoods were defined as a 2- and 5-mile street-distance buffer around households in urban and non-urban areas, respectively. Adjusted linear regression models identified independent associations between sociodemographic household characteristics and neighborhood restaurant density and nutrition environment scores. On average, each neighborhood contained approximately 26 restaurants. On average, restaurants obtained 36.1% of the total nutrition environment points. After adjusting for household characteristics, higher restaurant density was associated with both younger and older household average age (P restaurant food environment in Wisconsin neighborhoods varies by age, race, and urbanicity, but offers ample room for improvement across socioeconomic groups and urbanicity levels. Future research must identify policy and environmental interventions to promote healthy eating in all restaurants, especially in young and/or rural neighborhoods in Wisconsin.

  1. What's Cooking at the Restaurant School

    Binzen, Peter

    1975-01-01

    Describes the operation and program of the Restaurant School in Philadelphia, which in a one-year course of formal instruction and on-the-job training teaches students how to own and operate small restaurants and invests in the restaurants of some of its graduates. (JT)

  2. UOC Restaurant : gestió integral d'un restaurant

    Vidal Andrade, Marta

    2012-01-01

    Desenvolupament d'una aplicació amb Microsoft.net per la gestió d'un restaurant i de la seva plana web. Desarrollo de una aplicación con Microsoft.net para la gestión de un restaurante y de su página web.

  3. Restaurant supervisor safety training: evaluating a small business training intervention.

    Bush, Diane; Paleo, Lyn; Baker, Robin; Dewey, Robin; Toktogonova, Nurgul; Cornelio, Deogracia

    2009-01-01

    We developed and assessed a program designed to help small business owners/managers conduct short training sessions with their employees, involve employees in identifying and addressing workplace hazards, and make workplace changes (including physical and work practice changes) to improve workplace safety. During 2006, in partnership with a major workers' compensation insurance carrier and a restaurant trade association, university-based trainers conducted workshops for more than 200 restaurant and food service owners/managers. Workshop participants completed posttests to assess their knowledge, attitudes, and intentions to implement health and safety changes. On-site follow-up interviews with 10 participants were conducted three to six months after the training to assess the extent to which program components were used and worksite changes were made. Post-training assessments demonstrated that attendees increased their understanding and commitment to health and safety, and felt prepared to provide health and safety training to their employees. Follow-up interviews indicated that participants incorporated core program concepts into their training and supervision practices. Participants conducted training, discussed workplace hazards and solutions with employees, and made changes in the workplace and work practices to improve workers' health and safety. This program demonstrated that owners of small businesses can adopt a philosophy of employee involvement in their health and safety programs if provided with simple, easy-to-use materials and a training demonstration. Attending a workshop where they can interact with other owners/ managers of small restaurants was also a key to the program's success.

  4. Joel e a esperança em um Deus universal e libertador frente à ambiguidade do monoteísmo

    S. Rossi, Luiz Alexandre; Neves, Natalino das

    2017-01-01

    O artigo tem por objetivo comparar os resultados entre as principais reformas políticoreligiosas em nome do monoteísmo em Israel com a mensagem de Joel. Descrever-se-á as reformas de Ezequias e Josias, e a reforma étnica de Esdras e Neemias. Na sequência, é apresentada a mensagem universalista e libertadora de Joel, com destaque para as perícopes de Joel 3,1-5 e 4,4-8, visando a comparação entre esta e aquelas. Trata-se de uma pesquisa essencialmente bibliográfica. O resultado evidencia que a...

  5. Occupational dermatoses in restaurant, catering and fast-food outlets in Singapore.

    Teo, Sylvia; Teik-Jin Goon, Anthony; Siang, Lee Hock; Lin, Gan Siok; Koh, David

    2009-10-01

    The restaurant industry is a rapidly growing sector in Singapore and workers in this industry are trained in culinary skills but not on recognition of safety and health hazards and their control measures. Anecdotal clinical evidence has suggested an increased prevalence of occupational dermatoses among restaurant workers. To determine the prevalence and risk factors for contact dermatitis and burns among restaurant, catering and fast-food outlet (FFO) staff. Workers were interviewed and then clinical examination and patch and/or prick tests were conducted in selected individuals. In total, 335 of 457 workers (73% response) were interviewed and 65 (19%) had occupational dermatitis or burns and were examined. Of these, contact dermatitis was the commonest diagnosis, with a 12-month period prevalence of 10% (35 workers) and 3-month period prevalence of 8% (26 workers). All 35 workers had irritant contact dermatitis (ICD) and there were no cases of allergic contact dermatitis. The adjusted prevalence rate ratios of risk factors for ICD were 2.78 (95% CI 1.36-5.72) for frequent hand washing >20 times per day, 3.87 (95% CI 1.89-7.93) for atopy and 2.57 (95% CI 1.21-5.47) for contact with squid. The 3-month period prevalence for burns was 6% (20 workers). Ten workers had other occupational dermatoses such as work-related calluses, paronychia, heat rash and allergic contact urticaria to prawn and lobster. ICD and burns are common occupational skin disorders among restaurant, catering and FFO workers.

  6. Restaurant No. 1 fully renovated

    2007-01-01

    The Restaurant No. 1 team. After several months of patience and goodwill on the part of our clients, we are delighted to announce that the major renovation work which began in September 2006 has now been completed. From 21 May 2007 we look forward to welcoming you to a completely renovated restaurant area designed with you in mind. The restaurant team wishes to thank all its clients for their patience and loyalty. Particular attention has been paid in the new design to creating a spacious serving area and providing a wider choice of dishes. The new restaurant area has been designed as an open-plan space to enable you to view all the dishes before making your selection and to move around freely from one food access point to another. It comprises user-friendly areas that fully comply with hygiene standards. From now on you will be able to pick and choose to your heart's content. We invite you to try out wok cooking or some other speciality. Or select a pizza or a plate of pasta with a choice of two sauces fr...

  7. Sustainable restaurants: A research agenda

    Research in Hospitality Management is co-published by NISC (Pty) Ltd and Routledge, Taylor & Francis Group. Copyright © The ... discussed several concepts for sustainable restaurants. Teng, .... using the MOA model in a case study they are performing into .... We propose a research strategy for three fields of research.

  8. Food Allergy Knowledge and Attitudes of Restaurant Managers and Staff: An EHS-Net Study.

    Radke, Taylor J; Brown, Laura G; Hoover, E Rickamer; Faw, Brenda V; Reimann, David; Wong, Melissa R; Nicholas, David; Barkley, Jonathan; Ripley, Danny

    2016-09-01

    Dining outside of the home can be difficult for persons with food allergies who must rely on restaurant staff to properly prepare allergen-free meals. The purpose of this study was to understand and identify factors associated with food allergy knowledge and attitudes among restaurant managers, food workers, and servers. This study was conducted by the Environmental Health Specialists Network (EHS-Net), a collaborative forum of federal, state, and local environmental health specialists working to understand the environmental factors associated with food safety issues. EHS-Net personnel collected data from 278 randomly selected restaurants through interviews with restaurant managers, food workers, and servers. Results indicated that managers, food workers, and servers were generally knowledgeable and had positive attitudes about accommodating customers' food allergies. However, we identified important gaps, such as more than 10% of managers and staff believed that a person with a food allergy can safely consume a small amount of that allergen. Managers and staff also had lower confidence in their restaurant's ability to properly respond to a food allergy emergency. The knowledge and attitudes of all groups were higher at restaurants that had a specific person to answer food allergy questions and requests or a plan for answering questions from food allergic customers. However, food allergy training was not associated with knowledge in any of the groups but was associated with manager and server attitudes. Based on these findings, we encourage restaurants to be proactive by training staff about food allergies and creating plans and procedures to reduce the risk of a customer having a food allergic reaction.

  9. Interpreting the enigma of media-evangelist Joel Osteen: an analysis of his contexts, expressive theology and media use

    Haire Jr., Earle Ross

    2017-01-01

    This thesis provides an analysis of one of the leading twenty-first century media-evangelists: Joel Osteen. His popularity is worldwide and has only increased over his seventeen years of ministry. His preaching and teachings enjoy sustained popularity resulting in book sales, internet downloads, radio listenership and television viewership in the millions. He has also created arguably the largest interracial congregation in the United States, boasting around 50,000 members, the...

  10. Review Essay
    i. Disrupting the Subject: a plunderverse, after Joel Faflak
    ii. Echoanalysis: "the feminine compulsion to repeat"

    Brandy Ryan

    2011-10-01

    Full Text Available Review of Joel Faflak. Romantic Psychoanalysis: The Burden of the Mystery. Albany: State University of New York Press, 2008. 333 pages; paper $29.95. ISBN 978-0-7914-7269-0.

  11. Restauration contemporaine, restauration de l’Art contemporain

    Anne van Grevenstein-Kruse

    2009-08-01

    Full Text Available MVB : Vous avez été l’instigatrice et la directrice d’un établissement réputé dans le monde de la conservation-restauration, le Stichting Restauratie Atelier Limburg (SRAL. Voudriez-vous nous le présenter ?AVG : Le SRAL est un institut d’études et de recherches subsidié par le gouvernement provincial du Limbourg aux Pays-Bas.  Il s’est fixé pour but l’aide à la préservation de l’héritage culturel des Pays-Bas, et propose un ensemble de services liés à la conservation-restauration, de même qu...

  12. Restauration et non-restauration en art contemporain,

    Catherine Defeyt

    2009-04-01

    Full Text Available La conservation-restauration se doit d’être en phase avec la production artistique contemporaine, qu’il s’agisse des matériaux utilisés ou des idées véhiculées. Au risque d’ébranler certains principes adaptés aux œuvres dites classiques, des questions de fond émanant du caractère ontologique et polymorphique de l’art contemporain méritent d’être débattues. A ce titre,  les actes des journées d’études, Du refus de l’impossibilité de la restauration, Ecole supérieure des Beaux-Arts de Tours, 14...

  13. Innovation in Swedish Restaurant Franchises

    Loikkanen, Jenny; Mazura, Jekaterina; Schrader, Jelena

    2015-01-01

    Background – The franchising industry in Sweden has experienced a vast growth in the recent years, and it makes up a significant part of the Swedish economy. The restaurant industry accounts for a large amount of the Swedish franchises. Due to the dynamic business environment today, companies need to increasingly strive for improvement in order to sustain their competitive advantage and to enhance their performance. Innovation may be required, and franchises are no exceptions. However, due to...

  14. Restaurant 2 goes Cordon Bleu

    2007-01-01

    The Domaine de Chouilly. Who said fine cuisine was too expensive? For a whole week between the 19th and 23rd February you will have the opportunity to enjoy gastronomic delights a short walk away from your office for only 17 CHF. The Chef and his colleagues from the famous Chateauvieux restaurant at the Domaine de Chouilly will be coming to Restaurant No. 2 to prepare a different gastronomic delight each day and will bring with them their own ingredients, equipment and even their own crockery! The list of fare is mouthwatering: Limousin lamb filet au gratin served with two-olive tapenade, and filet of char served with dill and candied lemon are just two of the delicious dishes on the week's menu. Restaurant No. 2 has rustled up another innovation: at the beginning of March it will be starting a pasta serving area on the ground floor called 'The Olivetto Corner'. 'The Corner is designed for customers who don't have much time and for those who like their pasta al dente,' explains Jean-Marie Fornerod, who mana...

  15. Change in indoor particle levels after a smoking ban in Minnesota bars and restaurants.

    Bohac, David L; Hewett, Martha J; Kapphahn, Kristopher I; Grimsrud, David T; Apte, Michael G; Gundel, Lara A

    2010-12-01

    Smoking bans in bars and restaurants have been shown to improve worker health and reduce hospital admissions for acute myocardial infarction. Several studies have also reported improved indoor air quality, although these studies generally used single visits before and after a ban for a convenience sample of venues. The primary objective of this study was to provide detailed time-of-day and day-of-week secondhand smoke-exposure data for representative bars and restaurants in Minnesota. This study improved on previous approaches by using a statistically representative sample of three venue types (drinking places, limited-service restaurants, and full-service restaurants), conducting repeat visits to the same venue prior to the ban, and matching the day of week and time of day for the before- and after-ban monitoring. The repeat visits included laser photometer fine particulate (PM₂.₅) concentration measurements, lit cigarette counts, and customer counts for 19 drinking places, eight limited-service restaurants, and 35 full-service restaurants in the Minneapolis/St. Paul metropolitan area. The more rigorous design of this study provides improved confidence in the findings and reduces the likelihood of systematic bias. The median reduction in PM₂.₅ was greater than 95% for all three venue types. Examination of data from repeated visits shows that making only one pre-ban visit to each venue would greatly increase the range of computed percentage reductions and lower the statistical power of pre-post tests. Variations in PM₂.₅ concentrations were found based on time of day and day of week when monitoring occurred. These comprehensive measurements confirm that smoking bans provide significant reductions in SHS constituents, protecting customers and workers from PM₂.₅ in bars and restaurants. Copyright © 2010 American Journal of Preventive Medicine. All rights reserved.

  16. Seashell specialties and food handling in Slovene Istria restaurants

    Tamara POKLAR VATOVEC

    2015-11-01

    Full Text Available The purpose of the research was to evaluate the offer of seashell specialties in Slovene Istria restaurants, and to assess food safety knowledge (gained through formal and informal education as well as to assess the behaviour of food handlers in preparing shell dishes. A self-administered questionnaire was designed that included four sections: a demographic section, a general section, a restaurant menu offer, and a food safety section related to preparation of seashell specialties. Seashell specialties were offered in 41 restaurants, of which the employed food handlers 24 attended formal education and 17 informal education. Seashells specialties and seashell menus are commonly part of the culinary and gastronomic specialties along the Slovene coast, with the most frequently offered main dish being “Blue Mussels alla Busara”. Results the questionnaire indicated poor food safety knowledge and poor behaviour regardless of the (informal education of those who prepared the dishes. We propose that formal education for catering workers preparing shell dishes should be much more emphasized.

  17. Restaurant Management System Over Private Network

    Amanat Dhillon

    2017-08-01

    Full Text Available Restaurant Management System over Private Network is an automated business environment which allows restaurants to reduce operational costs increase efficiency of business improve customer satisfaction cut down labour costs decrease order processing time and provide better Quality-of-ServiceQ-S. This system manages a digital menu allowing the customers to place orders easily. Authentication fields for employees enable better administration of the restaurant. The whole restaurant is integrated into one private network thereby improving security and eliminating the need for a constant internet connection.

  18. Food Allergy Knowledge and Attitudes of Restaurant Managers and Staff: An EHS-Net Study

    Radke, Taylor J.; Brown, Laura G.; Hoover, E. Rickamer; Faw, Brenda V.; Reimann, David; Wong, Melissa R.; Nicholas, David; Barkley, Jonathan; Ripley, Danny

    2016-01-01

    Dining outside of the home can be difficult for persons with food allergies who must rely on restaurant staff to properly prepare allergen-free meals. The purpose of this study was to understand and identify factors associated with food allergy knowledge and attitudes among restaurant managers, food workers, and servers. This study was conducted by the Environmental Health Specialists Network (EHS-Net), a collaborative forum of federal, state, and local environmental health specialists working to understand the environmental factors associated with food safety issues. EHS-Net personnel collected data from 278 randomly selected restaurants through interviews with restaurant managers, food workers, and servers. Results indicated that managers, food workers, and servers were generally knowledgeable and had positive attitudes about accommodating customers’ food allergies. However, we identified important gaps, such as more than 10% of managers and staff believed that a person with a food allergy can safely consume a small amount of that allergen. Managers and staff also had lower confidence in their restaurant’s ability to properly respond to a food allergy emergency. The knowledge and attitudes of all groups were higher at restaurants that had a specific person to answer food allergy questions and requests or a plan for answering questions from food allergic customers. However, food allergy training was not associated with knowledge in any of the groups but was associated with manager and server attitudes. Based on these findings, we encourage restaurants to be proactive by training staff about food allergies and creating plans and procedures to reduce the risk of a customer having a food allergic reaction. PMID:28221943

  19. MEMORIAL SOBRE A TRAJETÓRIA ESCOLAR BÁSICA DE ANTÔNIO JOEL MARINHO DE SOUSA

    SOUSA, Antônio Joel Marinh

    2017-01-01

    O presente texto trata do memorial sobre a trajetória escolar de Antônio Joel Marinho de Sousa, ex-integrante do Programa Conexões de Saberes. Tem como objetivo apresentar os passos percorridos desde o início da educação básica até a entrada à UFPA e quais os principais entraves de estudantes das comunidades populares adentrarem o ensino superior público. A memória foi usada como principal referência para construção do material. Em seus resultados, apresenta os esforços individual e coletivo ...

  20. Review of Stat-Spotting: A Field Guide to Identifying Dubious Data by Joel Best

    Joe Swingle

    2009-01-01

    Best, Joel. Stat-Spotting: A Field Guide to Identifying Dubious Data. (Berkeley: University of California Press, 2008) 144 pp. $19.95. ISBN 1-978-0-520-25746-7.Stat-Spotting is a practical, do-it-yourself manual for detecting questionable claims reported in the media. Using examples drawn mostly from mass media sources, Stat-Spotting provides readers with a number of useful tips for identifying potentially problematic statistics. The author’s skillful analyses and explanations presented in cl...

  1. Amuse Restaurant Lunch Menu 2017

    Amuse Restaurant

    2017-01-01

    Since opening, Amuse Restaurant has garnered rave reviews from the Country’s most trusted and renowned food critics. Praise has flowed for Conor’s individual style of cooking, which brings Asian flavours, namely Japanese, to modern French cuisine. The menu focuses mainly on tasting menus as it is the best way to experience this kind of food, however there is a three course set menu available Tuesday to Thursday for mid week dining. The lunch menu is a three course affair with the option of a ...

  2. Amuse Restaurant Wine List 2017

    Amuse Restaurant

    2017-01-01

    Since opening, Amuse Restaurant has garnered rave reviews from the Country’s most trusted and renowned food critics. Praise has flowed for Conor’s individual style of cooking, which brings Asian flavours, namely Japanese, to modern French cuisine. The menu focuses mainly on tasting menus as it is the best way to experience this kind of food, however there is a three course set menu available Tuesday to Thursday for mid week dining. The lunch menu is a three course affair with the option of a ...

  3. Amuse Restaurant Set Lunch 2017

    Amuse Restaurant

    2017-01-01

    Since opening, Amuse Restaurant has garnered rave reviews from the Country’s most trusted and renowned food critics. Praise has flowed for Conor’s individual style of cooking, which brings Asian flavours, namely Japanese, to modern French cuisine. The menu focuses mainly on tasting menus as it is the best way to experience this kind of food, however there is a three course set menu available Tuesday to Thursday for mid week dining. The lunch menu is a three course affair with the option of a ...

  4. Amuse Restaurant Spring Menu 2017

    Amuse Restaurant

    2017-01-01

    Since opening, Amuse Restaurant has garnered rave reviews from the Country’s most trusted and renowned food critics. Praise has flowed for Conor’s individual style of cooking, which brings Asian flavours, namely Japanese, to modern French cuisine. The menu focuses mainly on tasting menus as it is the best way to experience this kind of food, however there is a three course set menu available Tuesday to Thursday for mid week dining. The lunch menu is a three course affair with the option of a ...

  5. Economic effect of restaurant smoking restrictions on restaurant business in Massachusetts, 1992 to 1998.

    Bartosch, William J; Pope, G C

    2002-06-01

    To determine if restaurant business declines or improves after the implementation of restrictive restaurant smoking policies. Analysis used a pre/post-quasi-experimental design that compared town meals tax receipts before and after the imposition of highly restrictive restaurant smoking policies in adopting versus non-adopting communities. The effect of restaurant smoking policies was estimated using a fixed effects regression model, entering a panel of 84 months of data for the 239 towns in the study. A separate model estimated the effect of restaurant smoking policies on establishments that served alcohol. Change in the trend in meals tax revenue (adjusted for population) following the implementation of highly restrictive restaurant smoking policies. The local adoption of restrictive restaurant smoking policies did not lead to a measurable deviation from the strong positive trend in revenue between 1992 and 1998 that restaurants in Massachusetts experienced. Controlling for other less restrictive restaurant smoking policies did not change this finding. Similar results were found for only those establishments that served alcoholic beverages. Highly restrictive restaurant smoking policies do not have a significant effect on a community's level of meal receipts, indicating that claims of community wide restaurant business decline under such policies are unwarranted.

  6. Promoting Influenza Vaccination to Restaurant Employees.

    Graves, Meredith C; Harris, Jeffrey R; Hannon, Peggy A; Hammerback, Kristen; Parrish, Amanda T; Ahmed, Faruque; Zhou, Chuan; Allen, Claire L

    2016-09-01

    To evaluate an evidence-based workplace approach to increasing adult influenza vaccination levels applied in the restaurant setting We implemented an intervention and conducted a pre/post analysis to determine effect on vaccination. Eleven Seattle-area restaurants. Restaurants with 25+ employees speaking English or Spanish and over 18 years. Restaurants received influenza vaccination promotion materials, assistance arranging on-site vaccination events, and free influenza vaccinations for employees. Pre/post employee surveys of vaccination status with direct observation and employer interviews to evaluate implementation. We conducted descriptive analysis of employee survey data and performed qualitative analysis of implementation data. To assess intervention effect, we used a mixed-effects logistic regression model with a restaurant-specific random effect. Vaccination levels increased from 26% to 46% (adjusted odds ratio 2.33, 95% confidence interval 1.69, 3.22), with 428 employees surveyed preintervention, 305 surveyed postintervention, and response rates of 73% and 55%, respectively. The intervention was effective across subgroups, but there were restaurant-level differences. An access-based workplace intervention can increase influenza vaccination levels in restaurant employees, but restaurant-level factors may influence success. © 2016 by American Journal of Health Promotion, Inc.

  7. Consumentenonderzoek in het Restaurant van de Toekomst

    Wijk, de R.A.; Gorselink, M.; Steenbekkers, L.P.A.; Wabeke, M.; Thomasson, T.

    2010-01-01

    Miljoenen mensen lunchen dagelijks op hun werk. Over bijvoorbeeld motieven bij de keuze van maaltijdcomponenten, de invloed van de inrichting van het restaurant of variaties in het assortiment op dit keuzegedrag is weinig tot niets bekend. In het Restaurant van de Toekomst doet de Consumer Science

  8. Survey of restaurants regarding smoking policies.

    Williams, Alcia; Peterson, Elizabeth; Knight, Susan; Hiller, Marc; Pelletier, Andrew

    2004-01-01

    The New Hampshire Indoor Smoking Act was implemented in 1994 to protect the public's health by regulating smoking in enclosed places. A survey was conducted of New Hampshire restaurants to determine smoking policies, to determine restaurant characteristics associated with smoking policies, and to evaluate compliance with the Indoor Smoking Act. A list of New Hampshire restaurants was obtained from a marketing firm. Establishments were selected randomly until 400 had completed a 22-question telephone survey. Forty-four percent of restaurants permitted smoking. Characteristics positively associated with permitting smoking were being a non-fast-food restaurant, selling alcohol, selling tobacco, and having greater than the median number of seats. Of restaurants permitting smoking, 96.1% had a designated smoking area, 87.0% had a ventilation system to minimize secondhand smoke, 83.6% had a physical barrier between smoking and nonsmoking areas, and 53.1% exhibited signs marking the smoking area. Forty percent of restaurants permitting smoking met all four requirements of the Indoor Smoking Act. Smoking policies differ, by type of restaurant. Compliance with the Indoor Smoking Act is low.

  9. Official CERN holidays | Restaurant opening hours

    2013-01-01

    Please note that the CERN Restaurants will have the following opening hours during the upcoming holidays: Restaurant #1 will be open from 7 a.m. to 11 p.m. on Wednesday 1 May, Thursday 9 May (Ascension Thursday) and Monday 20 May (Pentecost) - on Friday 10 May the restaurant will be open at the usual times. Restaurant #2 will be closed over the 3 official CERN holidays, but will be open on Friday 10 May at the usual times (brasserie will be closed). Restaurant #3 will be closed over the 3 official CERN holidays, as well as Friday 10 May.

  10. Making Restaurant No. 1 greener

    Roberto Cantoni

    2010-01-01

    The extension of a section of the terrace of Restaurant No. 1, which was part of the infrastructure consolidation programme that began in April 2009, will be completed at the end of this year. The new terrace will have an area of 1770 m² (compared with 1650 m²  today) and will stretch the length of the restaurant extension.   The new building is a striking example of the use of renewable energies, comprising high-performance photovoltaic panels with an innovative sealing system integrated in the roof that cope particularly well with low amounts of sun. The electric cables and connections of each module are hidden and integrated in the roof, giving it a uniform appearance. The roof comprises two rows of 12 modules, each measuring 11.6 m². Their total annual energy production capacity is around 14 MWh. By comparison, the building's estimated annual energy consumption is 98 MWh, depending on the conditions of use.

  11. Noise in restaurants: levels and mathematical model.

    To, Wai Ming; Chung, Andy

    2014-01-01

    Noise affects the dining atmosphere and is an occupational hazard to restaurant service employees worldwide. This paper examines the levels of noise in dining areas during peak hours in different types of restaurants in Hong Kong SAR, China. A mathematical model that describes the noise level in a restaurant is presented. The 1-h equivalent continuous noise level (L(eq,1-h)) was measured using a Type-1 precision integral sound level meter while the occupancy density, the floor area of the dining area, and the ceiling height of each of the surveyed restaurants were recorded. It was found that the measured noise levels using Leq,1-h ranged from 67.6 to 79.3 dBA in Chinese restaurants, from 69.1 to 79.1 dBA in fast food restaurants, and from 66.7 to 82.6 dBA in Western restaurants. Results of the analysis of variance show that there were no significant differences between means of the measured noise levels among different types of restaurants. A stepwise multiple regression analysis was employed to determine the relationships between geometrical and operational parameters and the measured noise levels. Results of the regression analysis show that the measured noise levels depended on the levels of occupancy density only. By reconciling the measured noise levels and the mathematical model, it was found that people in restaurants increased their voice levels when the occupancy density increased. Nevertheless, the maximum measured hourly noise level indicated that the noise exposure experienced by restaurant service employees was below the regulated daily noise exposure value level of 85 dBA.

  12. Noise in restaurants: Levels and mathematical model

    Wai Ming To

    2014-01-01

    Full Text Available Noise affects the dining atmosphere and is an occupational hazard to restaurant service employees worldwide. This paper examines the levels of noise in dining areas during peak hours in different types of restaurants in Hong Kong SAR, China. A mathematical model that describes the noise level in a restaurant is presented. The 1-h equivalent continuous noise level (Leq,1-h was measured using a Type-1 precision integral sound level meter while the occupancy density, the floor area of the dining area, and the ceiling height of each of the surveyed restaurants were recorded. It was found that the measured noise levels using Leq,1-h ranged from 67.6 to 79.3 dBA in Chinese restaurants, from 69.1 to 79.1 dBA in fast food restaurants, and from 66.7 to 82.6 dBA in Western restaurants. Results of the analysis of variance show that there were no significant differences between means of the measured noise levels among different types of restaurants. A stepwise multiple regression analysis was employed to determine the relationships between geometrical and operational parameters and the measured noise levels. Results of the regression analysis show that the measured noise levels depended on the levels of occupancy density only. By reconciling the measured noise levels and the mathematical model, it was found that people in restaurants increased their voice levels when the occupancy density increased. Nevertheless, the maximum measured hourly noise level indicated that the noise exposure experienced by restaurant service employees was below the regulated daily noise exposure value level of 85 dBA.

  13. Restauration et non-restauration en art contemporain 2,

    Catherine Defeyt

    2010-04-01

    Full Text Available La diversification autant que la profusion des matériaux et techniques mis en œuvre dans le champ de la création artistique actuelle implique le collectage d’une documentation tout aussi riche et diversifiée de la part des responsables de collection.  Documenter l’art contemporain, c’est précisément sur ce thème que s’est clôturé le 5 juin 2008,le cycle des journées d’étude organisé par la section conservation-restauration des œuvres sculptées de l’École supérieure des beaux-arts de Tours (Es...

  14. Restaurant volatility and the Iowa City, Iowa, smoke-free restaurant ordinance.

    Sheffer, Megan A; Squier, Christopher A; Gilmore, Gary D

    2013-01-01

    To determine the economic impact of the Iowa City, Iowa, smoke-free restaurant ordinance (IC-SFRO) using an immediate and novel approach. In this retrospective study, food permit licensure served as the measure to assess the IC-SFRO impact. The Iowa City experience provided an excellent experimental setting, as the ordinance was enacted March 1, 2002, and repealed May 7, 2003, because of preemption. The city of Coralville served as a natural control, as it is contiguous to Iowa City, has similar population demographics, and has never enacted a smoke-free restaurant ordinance. Food permit licensure data for all Iowa City and Coralville restaurants were obtained from the Johnson County Health Department. Differences in restaurant volatility were assessed using Fisher's exact probability test. The number of restaurants increased in both Iowa City and Coralville throughout the ordinance period. The ratio of the total number of restaurants in Iowa City to the total number of restaurants in the Iowa City-Coralville metropolitan area remained stable. The proportion of restaurants for each city did not differ significantly during the preordinance, ordinance, and postordinance periods. The IC-SFRO did not adversely impact the restaurant industry in terms of restaurant closures. The Iowa legislature was urged to draft evidence-based legislation, such as amending preemption of the IC-SFRO, to protect and promote the health of its communities.

  15. Enquête de satisfaction des restaurants

    Staff Association

    2016-01-01

    Comité de surveillance des restaurants L’Association du personnel est représentée dans plusieurs comités dont le Comité de surveillance des restaurants (CSR) qui a pour mandat : de donner son avis sur toute question relative à la politique générale de l’Organisation en matière de restauration sur le site, y compris en ce qui concerne les termes et l’attribution des contrats d’exploitation des restaurants ; de définir dans le cadre des contrats d’exploitation des restaurants, les prestations correspondant aux besoins et, dans la mesure du possible, aux désirs du personnel ; de surveiller les prestations des restaurants, y compris en ce qui concerne la qualité et la préparation des produits ; de négocier avec les concessionnaires des restaurants au sujet des tarifs et de surveill...

  16. Chefs' opinions of restaurant portion sizes.

    Condrasky, Marge; Ledikwe, Jenny H; Flood, Julie E; Rolls, Barbara J

    2007-08-01

    The objectives were to determine who establishes restaurant portion sizes and factors that influence these decisions, and to examine chefs' opinions regarding portion size, nutrition information, and weight management. A survey was distributed to chefs to obtain information about who is responsible for determining restaurant portion sizes, factors influencing restaurant portion sizes, what food portion sizes are being served in restaurants, and chefs' opinions regarding nutrition information, health, and body weight. The final sample consisted of 300 chefs attending various culinary meetings. Executive chefs were identified as being primarily responsible for establishing portion sizes served in restaurants. Factors reported to have a strong influence on restaurant portion sizes included presentation of foods, food cost, and customer expectations. While 76% of chefs thought that they served "regular" portions, the actual portions of steak and pasta they reported serving were 2 to 4 times larger than serving sizes recommended by the U.S government. Chefs indicated that they believe that the amount of food served influences how much patrons consume and that large portions are a problem for weight control, but their opinions were mixed regarding whether it is the customer's responsibility to eat an appropriate amount when served a large portion of food. Portion size is a key determinant of energy intake, and the results from this study suggest that cultural norms and economic value strongly influence the determination of restaurant portion sizes. Strategies are needed to encourage chefs to provide and promote portions that are appropriate for customers' energy requirements.

  17. ROLE AND IMPORTANCE OF PROMOTIONAL ACTIVITIES IN RESTAURANT BUSINESS

    Ivica Batinić

    2014-07-01

    Full Text Available Modern restaurant business, as part of a catering business, offers a variety of meals and beverages in restaurants and various related facilities. Promotional activities play a very important role in managing a restaurant and related facilities, because any serious restaurant facility must take all the necessary and effective measures in order to maintain regular guests and approach potential new guests. In this paper, I will write about conceptualizing restaurant business and elementary business systems in restaurant business. In a separate part, I will write about conceptualizing promotions and promotional activities as important factors in achieving better and more efficient communication of restaurants with regular and potential guests.

  18. Annual closure of the CERN restaurants

    2014-01-01

    On Friday, 19 December 2014: Restaurant 1 will close at 4 p.m. and the newspaper kiosk at 2.30 p.m. The ‘Grab & Go’ stand will not open at all that day. Restaurant 2 and the snack-bars in Buildings 13, 40 and 30 will close at 3 p.m. and the snack-bars in Buildings 6 and 54 at 11 a.m. Restaurant 3 will close at 4 p.m. and the coffee bars in Buildings 864 and 865 at noon. All outlets will open again at the usual times on Monday, 5 January 2015.

  19. RESTAURANT Nr 1 (building 501 - Meyrin site)

    2003-01-01

    OPENING TIMES in JANUARY-FEBRUARY 2004 Customers are kindly requested to note the modified opening times of restaurant nr. 1 and the adjoining newspaper stand from Monday, January 5 to Sunday February 29, 2004: Kiosquefrom Monday to Friday07:30 - 17:00 hrs Restaurant from Monday to FridaySaturday / Sunday 07:00 - 23:00 hrs08:00 - 21:00 hrs Hot meals will be served between 11:30 and 14:00 hrs, then from 18:00 to 19:30 hrs. Restaurant Supervisory Committee

  20. >RESTAURANT Nr 1 (building 501 - Meyrin site)

    2004-01-01

    Customers are kindly requested to note the modified opening times of restaurant nr. 1 and the adjoining newspaper stand from Monday, January 5 to Sunday February 29, 2004: - Kiosque from Monday to Friday 07:30 - 17:00 hrs - Restaurant from Monday to Friday Saturday / Sunday 07:00 - 23:00 hrs08:00 - 21:00 hrs Hot meals will be served between 11:30 and 14:00 hrs, then from 18:00 to 19:30 hrs. Restaurant Supervisory Committee

  1. Economic effect of restaurant smoking restrictions on restaurant business in Massachusetts, 1992 to 1998

    Bartosch, W; Pope, G

    2002-01-01

    Design: Analysis used a pre/post-quasi-experimental design that compared town meals tax receipts before and after the imposition of highly restrictive restaurant smoking policies in adopting versus non-adopting communities. The effect of restaurant smoking policies was estimated using a fixed effects regression model, entering a panel of 84 months of data for the 239 towns in the study. A separate model estimated the effect of restaurant smoking policies on establishments that served alcohol.

  2. Are fast food restaurants an environmental risk factor for obesity?

    Jeffery, Robert W; Baxter, Judy; McGuire, Maureen; Linde, Jennifer

    2006-01-01

    Abstract Objective Eating at "fast food" restaurants has increased and is linked to obesity. This study examined whether living or working near "fast food" restaurants is associated with body weight. Methods A telephone survey of 1033 Minnesota residents assessed body height and weight, frequency of eating at restaurants, and work and home addresses. Proximity of home and work to restaurants was assessed by Global Index System (GIS) methodology. Results Eating at "fast food" restaurants was p...

  3. The Analysis of Restaurant Industry In Kuopio Region

    Tang, Yuanjia

    2015-01-01

    Abstract “Hunger breeds discontentment”, people are the basis of a country and food is paramount necessity for people. With the rapid development of restaurant industry, nowadays restaurants already spread all over the world The objective of the thesis was to collect information from existed restaurants and forecast the restaurant industry developing trend in the future. The thesis was also prepared for the new entrepreneurs who want to open new restaurants in Kuopio. Before they open...

  4. Going Smokefree Matters - Bars and Restaurants Infographic

    U.S. Department of Health & Human Services — Explore the Going Smokefree Matters – Bars and Restaurants Infographic which outlines key facts related to the effects of secondhand smoke exposure in bars and...

  5. Going Smokefree Matters - Bars and Restaurants Infographic

    U.S. Department of Health & Human Services — Explore the Going Smokefree Matters – Bars and Restaurants Infographic which outlines key facts related to the effects of secondhand smoke exposure in bars and...

  6. Information regarding restaurants 1 and 2

    2007-01-01

    Please note that Restaurant 1 will be closed during the Easter weekend from Friday 6th April until Monday 9th April inclusive. Restaurant 2 will remain open during this period. See http://resto2.web.cern.ch/resto2/Events/easter2007.html for more information. Restaurant 1 will also be closed for technical reasons during the weekend of 5th-6th May. Restaurant 2 will be open on Saturday 5th May from 8.00-20.00 and on Sunday 6th May from 9.00-20.00. Hot meals will be served on both days from 12.00-14.00 and from 18.00-19.30. See http://resto2.web.cern.ch/resto2/Events/5-6May2007.html for more information. Thank you for your understanding.

  7. Bridging the Service Divide: Dual Labor Niches and Embedded Opportunities in Restaurant Work

    Eli R. Wilson

    2018-01-01

    Full Text Available Restaurants and other interactive service workplaces in the United States serve as labor niches for two very different kinds of workers doing different tasks. Immigrant Latinos primarily work “back-of-the-house” jobs doing manual tasks, while class-privileged whites work “front-of-the-house” jobs performing customer-facing tasks. How do these social and structural cleavages between dual labor niches affect the workplace dynamic? Drawing on ethnographic research in upscale Los Angeles restaurants, I describe the closed boundaries between these distinct labor niches and the valuable bridging between them performed by certain workers who are able to ease social tensions and buffer the service labor process. I discuss the implications of these findings for the study of contemporary immigrant labor niches and the nature of the opportunities within them and between them.

  8. Youth and Fast Food Restaurants: the Tough Face of Flexible Labor

    Sílvia Maria Fávero Arend

    2009-01-01

    Full Text Available This study analyzes how labor relations operate in the world of youth based on the reported experiences of male and female workers in the McDonald’s fast food restaurants in the city of Florianópolis from 2000 - 2007. It was found that the production and service system in this sector is guided by Fordist and Toyotist strategies. This fast food system seeks to forge a certain kind of worker, understood as “multifunctional,” “interchangeable” and “discardable” to the degree that, under the euphemism of flexibilization, it utilizes labor in the quantity, place and time desired. To do so, specific training is conducted in which the high turnover of these attendants does not make the business of the fast food restaurants unviable.

  9. The Use of Market Feasibility Studies in the Restaurant Industry for Small and Medium-sized Restaurants

    Kolster, Maria

    2017-01-01

    The goals of this thesis are to provide the reader with new information about market feasibility studies in the restaurant industry and to design a market feasibility template for the international restaurant industry which can be used for small and medium-sized restaurants before entering the market. The objectives are to define the ideal factors of a market feasibility study for the international restaurant industry, to learn and become an expert in feasibility studies for the restaurant i...

  10. Profit by conserving energy in your restaurant

    1981-01-01

    This manual is aimed at the Canadian restaurant sector with a view of promoting sound energy conservation practices. Monitoring is recommended to identify energy consumption and measure results of a conservation effects. These efforts can be done with respect to selection, operation, and maintenance of restaurant equipment used in food preparation, HVAC systems, refrigeration, water heating, and lighting. Overall building design and planning of new installations are also considered. 27 figs.

  11. Application for Suggesting Restaurants Using Clustering Algorithms

    Iulia Alexandra IANCU

    2014-10-01

    Full Text Available The aim of this article is to present an application whose purpose is to make suggestions of restaurants to users. The application uses as input the descriptions of restaurants, reviews, user reviews available on the specialized Internet sites and blogs. In the application there are used processing techniques of natural language implemented using parsers, clustering algorithms and techniques for data collection from the Internet through web crawlers.

  12. SUCCESS FACTORS OF A CHINESE RESTAURANT

    Xu, Peipei

    2012-01-01

    Abstract The thesis serves two main purposes. First, it aims to find out the factors that make the Chinese restaurant Dragon Sheng succeed. Second, its objective is to know customers’ satisfaction of Dragon Sheng. The comprehensive literature review traces the management in restaurant, brand building, service design, and customer relationship development. The primary data was collected through qualitative research method and personal interview were applied to collect information about...

  13. Reingeniería del restaurant clarita

    Gómez Briones, Pedro; Fernández Ruiz, Víctor

    2010-01-01

    This work is based on the concepts used for administrative, financial and service reengineering applied to Restaurant Clarita; which has remained in the business of catering sector for over 30 years, located in the city of Guayaquil, experiencing a gradually growth, based on the quality of the products, as well as the personalized attention of his owner. Restaurant Clarita offers its customers, prepared meals, such as soups, mashed potatoes, meat, beans, pork chop rice, as well...

  14. Service orientation of the restaurant employees

    Gagić, Snježana; Vuković-Jovičić, Ana; Petrović, Marko D.

    2017-01-01

    The service orientation program developed for restaurant employees can be a competitive advantage for a restaurant operation. Service orientation has been characterized as the disposition of employees to be helpful, thoughtful, considerate, and co-operative towards customers. Customer-oriented behaviors include: helping customers; helping customers to assess their needs; offering service that will satisfy those needs; describing services accurately; avoiding deceptive manipulations; and avoid...

  15. Wine Price Markup in California Restaurants

    Amspacher, William

    2011-01-01

    The study quantifies the relationship between retail wine price and restaurant mark-up. Ordinary Least Squares regressions were run to estimate how restaurant mark-up responded to retail price. Separate regressions were run for white wine, red wine, and both red and white combined. Both slope and intercept coefficients for each of these regressions were highly significant and indicated the expected inverse relationship between retail price and mark-up.

  16. On Politics and Education Finance: A Bibliography of Joel S. Berke, James W. Guthrie, and Michael W. Kirst. Vance Bibliographies, Public Administration Series: Bibliography P-821.

    Quay, Richard H.

    A bibliography of Joel S. Berke, James W. Guthrie, and Michael W. Kirst on politics and educational finance is presented. Specific topics include the following: whether financial support of public schools should be assumed completely by states, school finance policies and practices, school finance reform versus the spending and tax limitation…

  17. What menu changes do restaurants make after joining a voluntary restaurant recognition program?

    Gase, Lauren N; Kaur, Mandip; Dunning, Lauren; Montes, Christine; Kuo, Tony

    2015-06-01

    Programs that recognize restaurants for offering healthful options have emerged as a popular strategy to address the obesity epidemic; however, program fidelity and business responses to such programs are rarely assessed. This study sought to examine how retail restaurants in Los Angeles County chose to comply with participation criteria required by the Choose Health LA Restaurants initiative in the region; the program recognizes restaurants for offering reduced-size portions and healthy children's meals. Menus of all restaurants that joined within 1 year of program launch (n = 17 restaurant brands) were assessed for changes. Nine of the 17 brands made changes to their menus to meet participation criteria for reduced-size portions while 8 of the 10 restaurant brands that offered children's menus made changes to improve the healthfulness of children's meals. Results of this comparative assessment lend support to restaurant compliance with program criteria and menu improvements, even though they are voluntary, representing an important step toward implementing this strategy in the retail environment. Copyright © 2015 Elsevier Ltd. All rights reserved.

  18. From Menu to Mouth: Opportunities for Sodium Reduction in Restaurants

    Gunn, Janelle Peralez

    2014-01-01

    Restaurant foods can be a substantial source of sodium in the American diet. According to the Institute of Medicine, the significant contribution made by restaurants and food service menu items to Americans’ sodium intake warrants targeted attention. Public health practitioners are uniquely poised to support sodium-reduction efforts in restaurants and help drive demand for lower-sodium products through communication and collaboration with restaurant and food service professionals and through incentives for restaurants. This article discusses the role of the public health practitioner in restaurant sodium reduction and highlights select strategies that have been taken by state and local jurisdictions to support this effort. PMID:24456646

  19. Communication from the Restaurants 1 and 2

    2006-01-01

    Please note that due to the renovation work taking place in Restaurant 1, the 'free-flow' area will be moved to a temporary position at the far end of the restaurant from Thursday 30th November. A marquee will be erected in front of the restaurant to provide an additional seating area during this time. Please also note that Restaurant 1 will be closed from Friday 1st December at 15:00 until the morning of 3rd December. Restaurant 2 will remain open during this period with the following opening times: Friday 1st December: hot meals available from 18:00 - 19:30, closing time 20:00; Saturday 2nd December: Opening time 8:00, hot meals available 12:00 - 14:00 and 18:00 - 19:30, closing time 20:00; Sunday 3rd December: Opening time 9:00, hot meals available 12:00 - 14:00 and 18:00 - 19:30, closing time 20:00. For further details please see http://cern.ch/resto2/DSR/Welcome.html

  20. Limited restaurant service over the Easter weekend

    2005-01-01

    As Friday, 25 March and Monday, 28 March 2005 are CERN holidays, restaurants no. 1 (Bldg. 501- Meyrin) and no. 3 (Bldg. 866 - Prévessin) will be closed and will remain closed on Saturday, 26 March and Sunday, 27 March. They will re-open on Tuesday, 29 March. During these four days, a limited service will be provided by restaurant no. 2 (Bldg. 504 - Meyrin): on Friday and Monday from 8 a.m. to 8.30 p.m. and on Saturday and Sunday from 9 a.m. to 8.00 p.m. Hot meals will be served from 12.00 p.m. to 2 p.m. and from 6 p.m. to 7.30 p.m. They will be served at the self-service restaurant on the first floor on Friday and at the cafeteria on the ground floor on Saturday, Sunday and Monday. On Thursday, March 24, all three restaurants will operate according to their usual opening times except for restaurant no. 1 which will close at 9 p.m. instead of 1 a.m.

  1. Limited restaurant service over the Easter weekend

    2005-01-01

    As Friday, 25 March and Monday, 28 March 2005 are CERN holidays, restaurants No. 1 (Bldg. 501- Meyrin) and No. 3 (Bldg. 866 - Prévessin) will be closed and will remain closed on Saturday, 26 March and Sunday, 27 March. They will re-open on Tuesday, 29 March at 7.00 a.m. During these four days, a limited service will be provided by restaurant No. 2 (Bldg. 504 - Meyrin): on Friday and Monday from 8 a.m. to 8.30 p.m. and on Saturday and Sunday from 9 a.m. to 8.00 p.m. Hot meals will be served from 12.00 p.m. to 2 p.m. and from 6 p.m. to 7.30 p.m. They will be served at the self-service restaurant on the first floor on Friday and at the cafeteria on the ground floor on Saturday, Sunday and Monday. On Thursday, March 24, all three restaurants will operate according to their usual opening times except for restaurant No. 1, which will close at 9 p.m. instead of 1 a.m.

  2. Communication from the Restaurants 1 and 2

    2006-01-01

    Please note that due to the renovation work taking place in Restaurant 1, the 'free-flow' area will be moved to a temporary location at the far end of the restaurant from Thursday 30th November. A marquee will be erected in front of the restaurant to provide an additional seating area during this time. Please also note that Restaurant 1 will be closed from Friday 1st December at 15:00 until the morning of 3rd December. Restaurant 2 will remain open during this period with the following opening times: Friday 1st December: hot meals available from 18:00 - 19:30, closing time 20:00. Saturday 2nd December: Opening time 8:00, hot meals available 12:00 - 14:00 and 18:00 - 19:30, closing time 20:00. Sunday 3rd December: Opening time 9:00, hot meals available 12:00 - 14:00 and 18:00 - 19:30, closing time 20:00. For further details please see http://cern.ch/resto2/DSR/Welcome.html

  3. Phosphorus, nitrogen, and radionuclide retention and leaching from a Joel sand amended with red mud/gypsum

    McPharlin, L.R.; Jeffery, R.C.; Toussaint, L.F.; Cooper, M.

    1994-01-01

    The leaching of phosphorus (P), nitrogen (N), and radionuclides 232 Th, 226 Ra, 228 Ra, and 40 K from Joel sands amended with red mud/gypsum (RMG) at 9 rates (0, 2, 4, 8, 16, 32, 64, 128, and 256 t/ha) was measured using columns. Intense leaching conditions (34 mm/day for 12 days) and a high rate of applied P (320 kg/ha as superphosphate) and N (680 kg/ha as ammonium nitrate) were used to simulate extremes of irrigated vegetable production on the Swan Coastal Plain. Addition of the highest rate of RMG (256 t/ha) reduced leaching of fertiliser P and ammonium-nitrogen (NH4-N) by 85% and 50%, respectively, compared with 0 t/ha after 12 days. At 64 t RMG/ha P leaching was reduced 50% compared with 0 t/ha. Nitrate-nitrogen (NO3-N) leaching was not affected by addition of RMG. Reduced leaching of NH4-N was attributed to an increase in cation exchange capacity of the soil with the addition of RMG. Bicarbonate-extractable P in the soil increased with rate of RMG to >50 μg P/g soil at 256 t/ha. This indicates that soil testing of residual P could be used to reduce P inputs to vegetable crops after soils were amended with RMG. This would further reduce the impact of vegetable production on the water systems of the Swan Coastal Plain and extend the period of effectiveness of RMG amended soils. The increase in 232 Th specific activity in Joel sand amended with RMG was well below statutory limits even at the highest rate. Neither 40 K nor 226 Ra were detectable in RMG amended sands up to 256 t RMG/ha. There was no evidence of leaching of 226 Ra or 228 Ra at any rate of RMG. These results suggest that the use of RMG amendment on commercial horticultural properties on the Swan Coastal Plain could be feasible. 30 refs., 7 figs., 2 tabs

  4. Government quality bases in the field of restaurant economy

    Naumenko, M.; Vanichev, V.

    2010-01-01

    In the article is considered question of quality management as one of backer-ups competitiveness of enterprises of restaurant business and the problems of quality of grant of services restaurant economies are reflected.

  5. Restaurant eating in nonpurge binge-eating women.

    Timmerman, Gayle M

    2006-11-01

    This study describes restaurant-eating behaviors for nonpurge binge-eating women in comparison to dieters. Restaurant-eating behaviors were determined from a content analysis of 14-day food diaries using a convenience sample of 71 women who reported binging without purging and 46 dieters without a recent binge history. Comparing bingers to dieters, there were no significant differences in frequency of eating out, dessert consumption at restaurants, or fast food eating. Bingers more often perceived restaurant eating to be uncontrolled and excessive. Both bingers and dieters consumed significantly more calories (226-253 kcal) and fat (10.4-16.0 gm) on restaurant days. Extra calories consumed on restaurant-eating days may contribute to weight gain over time, especially with frequent restaurant eating. Restaurants may present a high-risk food environment for bingers and dieters, contributing to loss of control and excess consumption.

  6. Marketing strategies and profitability analysis of restaurants in ...

    Marketing strategies and profitability analysis of restaurants in Sokoto metropolis, Nigeria. ... Abstract. The study examined the marketing strategies and profitability of restaurants in Sokoto metropolis. ... EMAIL FULL TEXT EMAIL FULL TEXT

  7. Annual closure of the CERN restaurants

    2015-01-01

      Restaurant No. 1 will close at 4 p.m. on Friday, 18 December 2015. The newspaper kiosk will close at 2.30 p.m. The ‘Grab & Go’ stand will not open at all that day.   Restaurant No. 2 and the snack-bars in Buildings 6, 13, 30 and 40 will close at 3 p.m. on Friday, 18 December 2015. The snack-bar in Building 54 will close at 10.30 a.m.   Restaurant No. 3 will close at 4 p.m. on Friday, 18 December 2015. The coffee bar in Building 864 will close at 10.30 a.m. and the one in Building 865 at 10.45 a.m. All outlets will open again at the usual times on Monday, 4 January 2015.

  8. Organisational ecology in the Danish restaurant sector

    Hjalager, Anne Mette

    2000-01-01

    The article demonstrates the high rates of organisational turmoil in the restaurant sector. The intensity of natural selection depends mainly on the age and size of the enterprise. Affiliation with other enterprises increases the chances of survival, but only if there is a substantial number...... of units co-operating in a group. Surprisingly, the level of staff competence and managerial capacity - measured in quantitative terms - cannot explain the level of success or failure in the restaurant business to any significant degree. Organisational ecology, which constitutes the theoretical...... and methodological base of this article, is a promising research approach to tourism issues. The article, which focuses on explanations for the occurrence of life events in the restaurant sector, calls for more careful policy considerations than are often the case. In particular, human-resource- and labour...

  9. Transformational and transactional leadership and problem solving in restaurant industry

    Huhtala, Nina

    2013-01-01

    The study tries to give information on the leadership behavior of restaurant managers in their problem solving. The results of the study were collected by evaluating three restaurant managers by interviewing them. The restaurant managers’ answers were compared to transformational and transactional leadership model and the aspects of it. Their problem solving skills were evaluated by the help of a rational and creative problem solving model. The study showed that restaurant managers have both ...

  10. TO IMPROVE QUALITY MANAGEMENT PROCESS : Case: Aiya Restaurant Chain

    Nguyen Thi, Tram Anh

    2012-01-01

    The commissioner of this thesis was Aiya Restaurant Chain, a newly opened yet well known restaurant chain in Vietnam. The core idea of this restaurant is to provide its customers with high quality and hygienic street-side foods. However, the current food quality control process in Aiya is incomplete and leaves space for many defects. Food quality has always been the crucial issue to all restaurants. Yet to Aiya, it is considered even more important, because the quality of food relates directl...

  11. Successful foundation for concept entirety and marketing: Case Restaurant Fregatti

    Mäenpää, Janina; Brandt, Annina

    2016-01-01

    This thesis is produced in co-operation with Restaurant Fregatti, which is going through a concept change process. Objectives for this thesis was to found out key aspects in creating successful concept, define steps for the change process and what kind of a role marketing plays in the concept change process. Restaurant Fregatti is a family owned restaurant which was established 1998. Fregatti is a part of Finncrespo Oy, which owns two additional restaurants, but it is not a chain restauran...

  12. Restaurant information system model and implementation

    Dzenkauskas, Paulinas

    2006-01-01

    The recent stabilization of the Internet is now driving easy aspect of life into an Internet presence and the accompanying e-commerce solutions. In the coming years, the Internet will see growth in numbers unlike the world has ever seen. E-commerce has built itself with this in mind and is making every effort it can to seize the strongest position possible. The idea of e-restaurant extends the restaurant to the web and therefore to the home of customers. It provides the basic services, suc...

  13. 10% discount at Novae restaurants for students

    2016-01-01

    A 10% discount will be granted for students dining in restaurants 1 and 2 (on the Meyrin site) during the summer from 15 June 2016 to 15 September 2016.   A special badge will be issued by the respective secretariats if the student fulfils the following criteria:  Is under 25 years old; Is in possession of a student card issued by a University or college; Has a CERN contract > 1 month (Users, Summer Students, Trainees, etc). This badge and the CERN access card will have to be shown at the Novae restaurants in order to benefit from this discount.

  14. RESTAURANT No. 1 (building 501 - Meyrin site)

    2005-01-01

    Opening times in January - February 2005 Customers are kindly requested to note the modified opening times of restaurant no. 1 and the adjoining newspaper stand from Monday 3 January to Sunday 27 February 2005: Kiosque from Monday to Friday 07:30 - 17:00 Restaurant from Monday to Friday 07:00 - 23:00 Saturday / Sunday 08:00 - 21:00 Hot meals will be served between 11:30 and 14:00, then from 18:00 to 19:30.

  15. RESTAURANT No. 1 (building 501 - Meyrin site)

    2004-01-01

    Opening times in January - February 2005 Customers are kindly requested to note the modified opening times of restaurant no. 1 and the adjoining newspaper stand from Monday 3 January to Sunday 27 February 2005: Kiosque from Monday to Friday 07:30 - 17:00 Restaurant from Monday to Friday 07:00 - 23:00 Saturday / Sunday 08:00 - 21:00 Hot meals will be served between 11:30 and 14:00, then from 18:00 to 19:30.

  16. Promoting Health and Safety in San Francisco's Chinatown Restaurants: Findings and Lessons Learned from a Pilot Observational Checklist

    Gaydos, Megan; Bhatia, Rajiv; Morales, Alvaro; Lee, Pam Tau; Liu, Shaw San; Chang, Charlotte; Salvatore, Alicia L.; Krause, Niklas; Minkler, Meredith

    2011-01-01

    Noncompliance with labor and occupational health and safety laws contributes to economic and health inequities. Environmental health agencies are well positioned to monitor workplace conditions in many industries and support enhanced enforcement by responsible regulatory agencies. In collaboration with university and community partners, the San Francisco Department of Public Health used an observational checklist to assess preventable occupational injury hazards and compliance with employee notification requirements in 106 restaurants in San Francisco's Chinatown. Sixty-five percent of restaurants had not posted required minimum wage, paid sick leave, or workers' compensation notifications; 82% of restaurants lacked fully stocked first-aid kits; 52% lacked antislip mats; 37% lacked adequate ventilation; and 28% lacked adequate lighting. Supported by a larger community-based participatory research process, this pilot project helped to spur additional innovative health department collaborations to promote healthier workplaces. PMID:21836739

  17. 21 CFR 101.10 - Nutrition labeling of restaurant foods.

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Nutrition labeling of restaurant foods. 101.10... restaurant foods. Nutrition labeling in accordance with § 101.9 shall be provided upon request for any restaurant food or meal for which a nutrient content claim (as defined in § 101.13 or in subpart D of this...

  18. Restaurant Dining: Seven Tips for Staying Gluten Free

    GiG Education Bulletin Restaurant Dining: Seven Tips for Staying Gluten-Free Updated May 2014 Tips for Dining Away from Home 1. Selection of ... a number of factors, including the type of restaurant you choose. • Be careful in restaurants where language ...

  19. 27 CFR 31.42 - Restaurants serving liquors with meals.

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Restaurants serving... Part Certain Organizations, Agencies, and Persons § 31.42 Restaurants serving liquors with meals. Proprietors of restaurants and other persons who serve liquors with meals to paying customers, even if no...

  20. Are fast food restaurants an environmental risk factor for obesity?

    Linde Jennifer

    2006-01-01

    Full Text Available Abstract Objective Eating at "fast food" restaurants has increased and is linked to obesity. This study examined whether living or working near "fast food" restaurants is associated with body weight. Methods A telephone survey of 1033 Minnesota residents assessed body height and weight, frequency of eating at restaurants, and work and home addresses. Proximity of home and work to restaurants was assessed by Global Index System (GIS methodology. Results Eating at "fast food" restaurants was positively associated with having children, a high fat diet and Body Mass Index (BMI. It was negatively associated with vegetable consumption and physical activity. Proximity of "fast food" restaurants to home or work was not associated with eating at "fast food" restaurants or with BMI. Proximity of "non-fast food" restaurants was not associated with BMI, but was associated with frequency of eating at those restaurants. Conclusion Failure to find relationships between proximity to "fast food" restaurants and obesity may be due to methodological weaknesses, e.g. the operational definition of "fast food" or "proximity", or homogeneity of restaurant proximity. Alternatively, the proliferation of "fast food" restaurants may not be a strong unique cause of obesity.

  1. The effect of restaurant attributes on customers' expectations and experiences in formal full service restaurants in Port Elizabeth, South Africa

    O Mhlanga; Z Hattingh; HJ Moolman

    2014-01-01

    The purpose of this study was to assess the effect of restaurant attributes on customers’ expectations and experiences in formal full service restaurants. The attributes included in this research were food, service and ambience as independent variables and expectations and experiences as dependent variables. The aims were to: (a) assess restaurant attributes that are important for customers’ expectations and experiences, (b) to determine which restaurant attributes had...

  2. IN A “GREEN” RESTAURANT, WHAT MAKES THE CUSTOM ERS SATISFIED? THE RESTAURANT ATTRIBUTES OF TRIP ADVISOR REVIEWERS

    TÜVER, Ilgaz Feray; GÜZEL, Berrin

    2017-01-01

    The aim of the study is to examine the restaurant attributes of green restaurants that make customers satisfied and dissatisfied. After the sustainability and green movement in food sector has gained importance, green restaurants have emerged. In this study, the main attributes that created satisfaction in a green restaurant are the food, atmosphere and the location, while food, price and the staff are the dissatisfaction creating attributes. However, none of the themes are related to sustain...

  3. Evaluation of Tobacco Control Law at Cafe’ and Restaurants

    Hilal Özcebe

    2015-04-01

    Full Text Available Objective: This study was conducted in order to evaluate ideas of some cafe and restaurants’ clients and workers about the tobacco control law three years after entering into force in a central district in Ankara in 2008. Methods: In the descriptive study;105 management, 113 worker and 386 client was visited, face to face interviews were done using two different questionnaire form and another form for managements’ evaluation. SPSS 15.0 statistical package program, Chi-square and t-tests were used. Administrative leave was taken. Results: Mean age of workers was 30.1±8.32 years; 82.3% were men, 54.0% smoker; with clients the values are 27.7±8.61 years; 53.6% women and 39.4% were smokers. There’s a difference between smokers and non- smokers’ ideas about the hazards; death due to second-hand smoking (p=0.024; p<0.01. 80.3% of smokers and 74.3% of non-smokers knew the law in restaurants serving alcoholic beverages. Acceptance of the idea of the law could help to quit smoking was significantly different between smoker/non smoker workers and smoker/non smoker clients (p=0.004;p<0.001. According to observations, 7.6% of the managements didn’t have law related plaque, 94.1% had smoking free areas, 57.1% had show window, 22.7% had smoking individuals and 12.6% had ashtray. Conclusion: Tobacco use is an individualistic reality but also a public health issue. Publicly acceptance of 45 law and implementations are needed besides individual perceptions. Implementations must be inspected and Smokers’ observance of the rules must be supplied in order to decrease tobacco use and related health complications.

  4. Is Nonsmoking Dangerous to the Health of Restaurants? The Effect of California's Indoor Smoking Ban on Restaurant Revenues

    Stolzenberg, Lisa; D'Alessio, Stewart J.

    2007-01-01

    The state of California passed the Smoke-Free Workplace Act on January 1, 1995. This legislation effectively banned indoor smoking in all public and private workplaces including restaurants. Many restaurant owners, especially owners of restaurants that served alcohol, opposed the ban for fear that their businesses would be affected adversely…

  5. Impacts of social media in restaurant businesses : A case study of restaurants based on Oulu region

    Timilsina, Manoj

    2017-01-01

    Social media’s acceptance rate has been increasing day by day. All kinds of business are adopting social media as crucial tool for implementing business and marketing strategies. This research is done to highlight the impacts of social media in restaurants of Oulu based restaurants. The main objective of this thesis is to examine the impacts social media has in business and how social media is influencing business activities. Furthermore, this research provides a brief information of soci...

  6. Restaurant Role-Play in Psychology

    Borya, Anthony

    2013-01-01

    Research methods is perceived as a technical and difficult topic by some students. Using role-play to teach it can make it more accessible, meaningful and engaging. Role-playing the familiar roles of customer and waiting staff at a restaurant and discussing the variables that may affect the size of tips can help students to learn some of the key…

  7. Making Texas Restaurants Healthier for Children

    Sylvia Crixell, PhD, RD, Professor of Nutrition at Texas State University, discusses her study which details the success of a community-based program in Texas aimed at combatting childhood obesity by improving children’s menus in restaurants.

  8. A much needed makeover for Restaurant 3

    CERN Bulletin

    Inaugurated on 23 November, the newly renovated restaurant room and bar area in Prévessin is already welcoming 50% more CERNois than it used to before the construction. A preliminary project has also been submitted to Management for the construction of a new building designed to become the new nerve-centre of the Prévessin site.   The newly renovated bar area in Restaurant 3 (Prévessin site). The restaurant and bar area on the Prévessin site had not seen much renovation work until this year when, in just a few months, the whole area received a complete makeover. The new installations are in conformity with hygiene and safety rules for food products and are more welcoming for customers. “In the past, the restaurant used to serve an average of 400 visitors at lunchtime but this number had dwindled to about 200 in more recent times”, says Cristiana Colloca(GS-SEM), project leader of the renovation work. “The new room is more ...

  9. Restaurant innovativeness: A case study of Vojvodina

    Snježana Gagić

    2016-11-01

    Full Text Available It is of vital importance to continuously work on the improvement and identification of significant factors to ensure and sustain the desired level of quality. The paper aims to analyze the innovativeness level of restaurants in Vojvodina in view of the fact that it keeps their portfolio competitive and thereby achieves a long-term competitive advantage. The innovativeness level was defined on the basis of the instrument designed for measuring innovation in the field of products and services, marketing, processes and socially responsible behavior. In order to determine the level of innovativeness, it was necessary to first determine the percentage of innovativeness based on the number of innovations introduced by the restaurants in all of the four study areas. The results show that a significant number of restaurants pays attention to innovations in order to become more appealing to guests and increase their profitability. On the other hand, more than half of the observed restaurants have a very low or low degree of innovation, which indicates that we still do not pay enough attention to innovations and advancement of their business implementation.

  10. RESTAURANT NO 3 - BUILDING 866 (PREVESSIN)

    Comité de Surveillance des Restaurants

    1999-01-01

    Closure on Monday, November 1st, 1999Restaurant No. 3 will be closed for maintenance throughout the day on Monday, November 1st, 1999. The bar will remain open however so that drinks, sandwiches and snacks remain available. The decentralised cafeterias (bldgs. 864, 865 and 892) will also continue to operate as usual. The restaurant will resume normal service on Tuesday, November 2nd, 1999 but with slightly modified opening times (see below). Meal serving timesAs from Tuesday, November 2nd, 1999, lunches will be served between 11h30 and 13h45, instead of 14h00 as in the past. This change, requested by the concession-holder in view of the fact that demand between13h45 and 14h00 is practically non-existent, has been accepted by the Restaurant Supervisory Committee after consultation with the authorities of SL Division.We thank you for your collaboration and trust that no inconvenience will be suffered.Restaurant Supervisory Committee, tel. 77551

  11. LIMITED RESTAURANT SERVICE: EASTER WEEK-END

    2004-01-01

    As Friday April 9 and Monday April 12 2004 are CERN holidays, restaurants no. 1 (Bldg. 501- Meyrin) and no. 3 (Bldg. 866 - Prévessin) will be closed and will remain closed on Saturday and Sunday, April 10 - 11. They will reopen on Tuesday, April 13 at 7 a.m. During these four days, a limited service will be provided by restaurant no. 2 (Bldg. 504 - Meyrin): on Friday and Monday from 8 a.m. to 9 p.m. and on Saturday and Sunday from 9 a.m. to 8.30 p.m. Hot meals will be served from 11.30 a.m. to 2 p.m. and from 6 p.m. to 7.30 p.m. On Thursday, April 8, all three restaurants will operate according to the usual times except for restaurant no. 1 which will close at 9 p.m. instead of 1 a.m.

  12. Restaurant Training Recipe At Triton College

    Quagliano, Joseph

    1974-01-01

    The successful restaurant training program at Triton College (Illinois) involves a broadly based, two-year curriculum offering practical training in nearly all the areas associated with a comprehensive food operation--management, food preparation, menu planning, nutrition, personnel vending, dining room service, and cost control. (Author/EA)

  13. [Application and effects of smoking ban in bars and restaurants of Rome].

    Fontana, L; Di Martino, T; Iavicoli, I

    2007-01-01

    Both active and passive tobacco smoke is carcinogenic. In the last years the most important countries of European Community developed and passed smoke-free public places and smoke-free workplace legislations. The aim of this study was to investigate the real application of smoking ban in bars and restaurants of Rome and to value social, economic and health effects caused by the application of the law. The study was carried out in 200 public places (100 restaurants and 100 bars) with an inspection of the sites and the administration of a questionnaire to the managers of the public places. Results demonstrate that smoking ban in public places is widely respected and that the application of the law had a very positive impact on the quality of life and health of workers and general population.

  14. Dual Nation : Is the restaurant suited for franchise?

    Gudmundsson, Erik; Jönsson, Marcus; Björnberg, Jenny

    2006-01-01

    Problem Dual Nation is a local restaurant and pub located in the centre of Helsingborg. The seven year old business has grown fast and established itself as a successful restaurant in the city. After a initial growth period, the restaurant has now reached a point where a change in its structure, strategy or system must be performed in order to witness renewed growth. A popular business system for expanding restaurants is the concept of franchise. Is the restau-rant suitable for such an expans...

  15. Restaurants With Calories Displayed On Menus Had Lower Calorie Counts Compared To Restaurants Without Such Labels.

    Bleich, Sara N; Wolfson, Julia A; Jarlenski, Marian P; Block, Jason P

    2015-11-01

    Beginning in December 2016, calorie labeling on menus will be mandatory for US chain restaurants and many other establishments that serve food, such as ice cream shops and movie theaters. But before the federal mandate kicks in, several large chain restaurants have begun to voluntarily display information about the calories in the items on their menus. This increased transparency may be associated with lower overall calorie content of offered items. This study used data for the period 2012-14 from the MenuStat project, a data set of menu items at sixty-six of the largest US restaurant chains. We compared differences in calorie counts of food items between restaurants that voluntarily implemented national menu labeling and those that did not. We found that the mean per item calorie content in all years was lower for restaurants that voluntarily posted information about calories (the differences were 139 calories in 2012, 136 in 2013, and 139 in 2014). New menu items introduced in 2013 and 2014 showed a similar pattern. Calorie labeling may have important effects on the food served in restaurants by compelling the introduction of lower-calorie items. Project HOPE—The People-to-People Health Foundation, Inc.

  16. Restaurants With Calories Displayed On Menus Had Lower Calorie Counts Compared To Restaurants Without Such Labels

    Bleich, Sara N.; Wolfson, Julia A.; Jarlenski, Marian P.; Block, Jason P.

    2016-01-01

    Beginning in December 2016, calorie labeling on menus will be mandatory for US chain restaurants and many other establishments that serve food, such as ice cream shops and movie theaters. But before the federal mandate kicks in, several large chain restaurants have begun to voluntarily display information about the calories in the items on their menus. This increased transparency may be associated with lower overall calorie content of offered items. This study used data for the period 2012–14 from the MenuStat project, a data set of menu items at sixty-six of the largest US restaurant chains. We compared differences in calorie counts of food items between restaurants that voluntarily implemented national menu labeling and those that did not. We found that the mean per item calorie content in all years was lower for restaurants that voluntarily posted information about calories (the differences were 139 calories in 2012, 136 in 2013, and 139 in 2014). New menu items introduced in 2013 and 2014 showed a similar pattern. Calorie labeling may have important effects on the food served in restaurants by compelling the introduction of lower-calorie items. PMID:26526245

  17. Calorie Changes in Large Chain Restaurants

    Bleich, Sara N.; Wolfson, Julia A.; Jarlenski, Marian P.

    2015-01-01

    Introduction Large chain restaurants reduced the number of calories in newly introduced menu items in 2013 by about 60 calories (or 12%) relative to 2012. This paper describes trends in calories available in large U.S. chain restaurants to understand whether previously documented patterns persist. Methods Data (a census of items for included restaurants) were obtained from the MenuStat project. This analysis included 66 of the 100 largest U.S. restaurants that are available in all three 3 of the data (2012–2014; N=23,066 items). Generalized linear models were used to examine: (1) per-item calorie changes from 2012 to 2014 among items on the menu in all years; and (2) mean calories in new items in 2013 and 2014 compared with items on the menu in 2012 only. Data were analyzed in 2014. Results Overall, calories in newly introduced menu items declined by 71 (or 15%) from 2012 to 2013 (p=0.001) and by 69 (or 14%) from 2012 to 2014 (p=0.03). These declines were concentrated mainly in new main course items (85 fewer calories in 2013 and 55 fewer calories in 2014; p=0.01). Although average calories in newly introduced menu items are declining, they are higher than items common to the menu in all 3 years. No differences in mean calories among items on menus in 2012, 2013, or 2014 were found. Conclusions The previously observed declines in newly introduced menu items among large restaurant chains have been maintained, which suggests the beginning of a trend toward reducing calories. PMID:26163168

  18. Obesogenic and youth oriented restaurant marketing in public housing neighborhoods.

    Lee, Rebecca E; Heinrich, Katie M; Reese-Smith, Jacqueline Y; Regan, Gail R; Adamus-Leach, Heather J

    2014-03-01

    To compare restaurant marketing by restaurant and neighborhood type. All restaurants (61=fast food, FF; 72=table service, TS) within an 800-meter radius of 13 public housing developments (HD) and 4 comparison neighborhoods were audited using the Restaurant Assessment Tool©2010. HD neighborhoods were lower income and higher minority than comparison neighborhoods with similar density and street connectivity. Restaurants in HD neighborhoods had fewer healthy entrées than comparison neighborhoods. FF restaurants had cheaper beverages and more children's meals, supersize drinks, free prize with purchase, super-size items, special characters, and more items geared to driving than TS restaurants. Residents of lower socioeconomic neighborhoods may be differentially exposed to unhealthy food options.

  19. Changes in hospitality workers' exposure to secondhand smoke following the implementation of New York's smoke-free law

    Farrelly, M; Nonnemaker, J; Chou, R; Hyland, A; Peterson, K; Bauer, U

    2005-01-01

    Objective: To assess the impact on hospitality workers' exposure to secondhand smoke of New York's smoke-free law that prohibits smoking in all places of employment, including restaurants, bars, and bowling facilities.

  20. Nutrition-labeling regulation impacts on restaurant environments.

    Saelens, Brian E; Chan, Nadine L; Krieger, James; Nelson, Young; Boles, Myde; Colburn, Trina A; Glanz, Karen; Ta, Myduc L; Bruemmer, Barbara

    2012-11-01

    Recent attempts to improve the healthfulness of away-from-home eating include regulations requiring restaurants to post nutrition information. The impact of such regulations on restaurant environments is unknown. To examine changes in restaurant environments from before to after nutrition-labeling regulation in a newly regulated county versus a nonregulated county. Using the Nutrition Environment Measures Survey-Restaurant version audit, environments within the same quick-service chain restaurants were evaluated in King County (regulated) before and 6 and 18 months after regulation enforcement and in Multnomah County (nonregulated) restaurants over a 6-month period. Data were collected in 2008-2010 and analyses conducted in 2011. Overall availability of healthy options and facilitation of healthy eating did not increase differentially in King County versus Multnomah County restaurants aside from the substantial increase in onsite nutrition information posting in King County restaurants required by the new regulation. Barriers to healthful eating decreased in King County relative to Multnomah County restaurants, particularly in food-oriented establishments. King County restaurants demonstrated modest increases in signage that promotes healthy eating, although the frequency of such promotion remained low, and the availability of reduced portions decreased in these restaurants. The healthfulness of children's menus improved modestly over time, but not differentially by county. A restaurant nutrition-labeling regulation was accompanied by some, but not uniform, improvements in other aspects of restaurant environments in the regulated compared to the nonregulated county. Additional opportunities exist for improving the healthfulness of away-from-home eating beyond menu labeling. Copyright © 2012 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  1. Grunnleggende ferdigheter for arbeidslivet? Bruk og betydning i restaurant- og matfagyrker: [Basic skills for working life? Use and importance in restaurant and food processing occupations

    Halvor Spetalen

    2017-08-01

    Full Text Available A framework for basic skills is included in all subjects and curricula throughout the Norwegian school system. These basic skills are defined as reading, numeracy, and oral, written and digital skills. In this article, I question to what extent these basic skills are being used in professional practice within a selection of restaurant and food processing occupations. The empirical data in the article is based on a survey done autumn 2015 (Spetalen, Eben and Jahanlu, 2016. The report shows that basic skills are being used to various degrees. This variation is not only between different restaurant- and food processing trades, but also in relation to certified skilled workers and those with management responsibilities. Data from this survey indicate that managers and skilled professionals correlated significantly when using basic skills for work. Both mangers and skilled professionals make use of basic skills far more often than professionals without managerial responsibility and non-skilled workers, do. Influenced by Michael Young’s (2004 theory, this survey gives valuable input in developing new vocational curricula relating to a reformed structure in Norwegian vocational training, starting autumn 2019.

  2. Energy modeling issues in quick service restaurants

    Smith, V.A.; Johnson, K.F.

    1997-03-01

    The complexity of monitoring and modeling the energy performance of food-service facilities was discussed. Usually, less than one third of the energy consumed in a commercial food-service facility is used by equipment and systems typically modeled in building simulation software such as DOE-2. Algorithms have not yet been developed to handle independent makeup air units and the kitchen and dining room HVAC systems. The energy used by food process equipment and water heating is based on customer-volume and operation-hours. Monitoring projects have been undertaken to provide detailed energy use profiles of individual appliances and whole restaurants. Some technical issues that are unique to food-service modeling in current versions of DOE-2.1E software in the context of quick service restaurants, such as difficulties in modelling internal heat gains of hooded cooking appliances and walk-in refrigeration, and system and zone limitations on tracking energy consumption, were discussed. 1 fig.

  3. CERN restaurants: opening hours during summer

    2016-01-01

    In the summer, the three CERN restaurants remain open during their usual hours. On Monday 1st August and Thursday 8 September, the Restaurant 1 will be open from 7:00 a.m. to 10:00 p.m.   The satellites will be open as follows: Building 6: normal hours Building 13: normal hours Building 30: normal hours Building 40: closing at 4:30 p.m. instead of 5:00 pm Building 54: normal hours in July, closed in August Building 864: normal hours Building 865: normal hours Building 774: normal hours

  4. Restaurant 1: dance theatre for a day

    Caroline Duc

    2012-01-01

    On Tuesday 31 July, CERN’s Restaurant 1 transformed into a dance studio for the duration of a public rehearsal. The performers from the dance troupe of Geneva choreographer Gilles Jobin, CERN’s current artist in residence, presented their 2011 creation, Spider Galaxies. The result: a voyage of bodies suspended between art and science.   Just two months after the choreographer’s “Strangels” invaded the library, the same bodies returned to take over another iconic CERN space: Restaurant 1. While a black floor covering was spread over the dance floor, bordered on three sides by the glass partitions overlooking the terrace, the four dancers warmed up. Gilles Jobin, the first prize winner of the “Collide@CERN” competition held last March in the dance/performance category, briefly introduced the dance that would follow, called Spider Galaxies. The piece, created in 2011, features four dancers moving to music...

  5. Dynamical study of symmetries: breaking and restauration

    Schuck, P.

    1986-09-01

    First symmetry breaking (spontaneous) is explained and the physical implication discussed for infinite systems. The relation with phase transitions is indicated. Then the specific aspects of symmetry breaking in finite systems is treated and illustrated in detail for the case of translational invariance with the help of an oversimplified but exactly solvable model. The method of projection (restauration of symmetry) is explained for the static case and also applied to the model. Symmetry breaking in the dynamical case and for instance the notion of a soft mode responsible for the symmetry breaking is discussed in the case of superfluidity and another exactly solvable model is introduced. The Goldstone mode is treated in detail. Some remarks on analogies with the breaking of chiral symmetry are made. Some recent developments in the theory of symmetry restauration are briefly outlined [fr

  6. The Chinese restaurant syndrome: an anecdote revisited.

    Kenney, R A

    1986-04-01

    The Chinese Restaurant Syndrome arose from an anecdote of discomfort experienced after eating Chinese cuisine. Monosodium glutamate has been implicated as the causative agent. Work over the past 17 years has consistently failed to reveal any objective sign accompanying the transient sensations that some individuals experience after the experimental ingestion of monosodium glutamate and it is questionable whether the term 'Chinese Restaurant Syndrome' has any validity. When some common food materials are used in the same experimental setting, similar symptoms can be produced in a limited number of people. Double-blind testing of individuals who identify themselves as suffering the 'syndrome' has failed to confirm the role of monosodium glutamate as the provocative agent.

  7. LIMITED RESTAURANT SERVICE: EASTER WEEK-END

    2004-01-01

    As Friday April 9 and Monday April 12 2004 are CERN holidays, restaurants no. 1 (Bldg. 501- Meyrin) and no. 3 (Bldg. 866 - Prévessin) will be closed and will remain closed on Saturday and Sunday, April 10 - 11. They will reopen on Tuesday, April 13 at 7 a.m. During these four days, a limited service will be provided by restaurant no. 2 (Bldg. 504 - Meyrin): on Friday and Monday from 8 a.m. to 9 p.m. and on Saturday and Sunday from 9 a.m. to 8.30 p.m. Hot meals will be served from 11.30 a.m. to 2 p.m. and from 6 p.m. to 7.30 p.m.

  8. Hardronic Festival | 23 July | Restaurant 3

    2016-01-01

    Hardronic is back and the 2016 edition will take place on Saturday 23 July behind the Restaurant 3. Come celebrate our 25th edition with 11 bands, 2 stages, bouncy castle, drinks and a food stand (profits go to charity)! Hardronic is made thanks to sponsors and volunteers, if you would like to volunteer, please send a message to contact-hardronic@cern.ch - http://hardronic.web.cern.ch.  

  9. Women entrepreneurs in the Bangladeshi restaurant business.

    Khan, M R

    1995-08-01

    The Bangladesh Rural Advancement Committee (BRAC) is a nongovernmental organization involved with multisectoral programs and income generation schemes for rural poor women. The program objective is the search for effective income generation activities to be owned, operated, and managed by BRAC's landless members. The evaluation was conducted among five restaurants in the Restaurant Program, which was initiated in 1991. Entrepreneurs started with a loan of Taka 6500 and sold tea, snacks, and meals. 273 such establishments were started by January 1993. In practice, selection of entrepreneurs was different from the designated formal selection process. Preference was given to women whose husbands or brothers already had some involvement in the marketplace. The women tended to handle the cooking, washing, cleaning, and maybe some shopping and serving, but men controlled handling of cash and keeping accounts. Restaurants make modest profits in general, but a detailed accounting of employee wages and meals for owner-operators indicated lower profits. Loans were being repaid. The analysis shows that women's position did not change, women were just as or more dependent on men, and women's respect in the community did not increase. The restaurants were run in ways reinforcing the traditional purdah and definition of space. The goal should be women's independence, access to markets, and acquisition of business skills. The recommendations are made for strictly following the selection criteria, providing training before starting the business, operating of the business in a building separate from family, assuring a uniform system of accounting, maintaining BRAC files on individual women, and testing whether a fixed amount of loan would stimulate business capability.

  10. Customer Satisfaction Level in Mount Sherpa Restaurant

    Shrestha, Sameer

    2015-01-01

    Customer satisfaction is the key to every successful business in the sense of profit motive, as well as in the long run. It is the desire of every business to be able to understand their customers’ need. Many businesses, especially related with the service industry, carry out different surveys and conduct research in order to know what their customers really want. This research was carried out to measure the customer satisfaction level in Mount Sherpa restaurant. The results and findings ...

  11. Making Texas Restaurants Healthier for Children

    2014-12-30

    Sylvia Crixell, PhD, RD, Professor of Nutrition at Texas State University, discusses her study which details the success of a community-based program in Texas aimed at combatting childhood obesity by improving children’s menus in restaurants.  Created: 12/30/2014 by Preventing Chronic Disease (PCD), National Center for Chronic Disease Prevention and Health Promotion (NCCDPHP).   Date Released: 12/30/2014.

  12. WASTE MANAGEMENT IN A SCHOOL RESTAURANT

    Bianca Peruchin

    2013-06-01

    Full Text Available Nowadays, the amount of waste generated and its proper final destination is one of the greatest environmental issues. The higher education institutions are an important source of waste due to its diversity of teaching, researching and extension activities undertaken by academic world. The university restaurant supplies meals to the university community and ends up generating a kind of waste similar to the domestic waste, but in a bigger amount. The aim of this study was to investigate the gravimetric composition of the waste generated in the school restaurant of a higher-education institution in southern Brazil and provide a diagnostic of the current waste management. The data were obtained through a characterization process of the solid waste generated in one week; an interview with the responsible managers and direct observation of the local structure. It was found non-existence of a Management Plan for Solid Waste, as well as a lack of practices relative to its management. The waste segregation is impaired due the lack of specific and labeled bins, besides the overworked employees. Along the experimental period it were characterized 547,068 Kg of solid waste, in which more than 80% were organic waste. The paper concludes that the organic waste could be treated by composting. It is recommended the formulation and implementation of an integrated management plan for solid waste in order to provide adequate infrastructure for waste management in the school restaurant.

  13. THE PROFIT TARGET IN A RESTAURATION UNIT

    Briciu Sorin

    2011-12-01

    Full Text Available The hospitality industry represents one of the most dynamic sectors of the contemporary society, with an emphasised role in the process of globalization. Currently, the hospitality industry does not only face the challenges of the economic crisis but the changes in the market, the consumers behaviour and the technological trends, too. That is why, in this time, it is extremely important to apply the management accounting and the cost calculation in any entity in the hospitality industry in order to cope with the market challenges. The main services are performed through the hospitality industry: the accommodation and the restauration. These services satisfy the vital needs of the tourists, but this industry must meet other needs or requests such as the acknowledgement of the social status, the desire to know other cultures or traditions, to spend free time in a pleasant manner etc. Our intention and goal in the current article is to approach an image of the CVP analysis in the decision making process with an emphasis on the restauration in the hospitality industry. In order to cope with this critical time, the competition and to achieve the profits estimated, the managers in the hospitality industry can apply the CVP analysis, one of the simplest and most useful analytical instruments. The paper will tackle with the problem of the break even point in a restaurant, one of the main indicators of the CVP model and also the possibility of the decision making process orientation.

  14. LIMITED RESTAURANT SERVICE : ASCENSION AND WHITSUNTIDE WEEKENDS

    Restaurant Supervisory Committee

    2002-01-01

    Details of the arrangements to ensure the provision of a restaurant service during the Ascension and Whitsuntide weekends are given below. On all the days indicated, hot meals will be served from 11h30 to 14h00 and 18h00 to 19h30.   RESTAURANT SATELLITE CAFETERIAS KIOSQUE No. Opening times Usual opening times ASCENSION Thursday 9 May 1 2 3 08h00 - 21h00 Friday 10 May 1 2 3   07h00 - 21h00 07h00 - 18h00 Bldg. 40 Bldg. 30, 54 Bldg. 864 08h00 - 17h00     Saturday 11 May 1 2 3 07h00 - 23h00     Sunday 12 May 1 2 3 07h00 - 23h00     WHITSUNTIDE Saturday 18 May 1 2 3 08h00 - 21h00     Sunday 19 May 1 2 3 08h00 - 21h00     Monday 20 May 1 2 3 08h00 - 21h00     Restaurant Supervisory Committee Tel. 77551

  15. Adherence to the Tobacco Control Act, 2007: presence of a workplace policy on tobacco use in bars and restaurants in Nairobi, Kenya.

    Karimi, K J; Ayah, R; Olewe, T

    2016-09-28

    Despite extensive knowledge about effective tobacco control interventions, the prevalence of tobacco use in many middle- and low-income countries continues to rise. In these countries, public appreciation of levels of protection provided by laws and regulations on tobacco use and exposure to tobacco smoke is limited. After ratification of the Framework Convention on Tobacco Control, Kenya enacted the Tobacco Control Act, 2007, banning smoking in public places except in designated smoking areas. To assess adherence to the Tobacco Control Act, 2007 by determining the presence of a workplace policy on tobacco use in bars and restaurants. A survey of 176 liquor licensed bars and restaurants in Nairobi County was carried out. Their managers were asked about the presence of a workplace policy governing smoking of tobacco, and observations made on provisions that determine adherence to the Tobacco Control Act, 2007. Smoking took place in almost all bars and restaurants (150 (85%)). Half the establishments (86 (49%)) had a workplace policy governing tobacco use among employees, although a difference between bars (11 (23%)) and restaurants (75 (58%)) was recorded (pworkplace policy (p<0.001) and less likely to have 'no smoking' signs and designated smoking areas (p<0.005). Kenya's implementation of the Tobacco Control Act, 2007 does not provide sufficient protection of patrons and workers in bars and restaurants. It is important to sensitise hospitality workers to the dangers of tobacco smoke. Bar and restaurants managers should have a minimum post-secondary education level. The Tobacco Control Act, 2007 requires strengthening to ensure that bars and restaurants have a smoke-free environment. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/

  16. Restaurant opening times for the Ascension and Whitsun weekends

    2012-01-01

    For the Ascension weekend (from Thursday, 17 May to Sunday, 20 May inclusive) and the Whitsun weekend (from Saturday, 26 May to Monday, 28 May inclusive), the restaurant opening times will be as follows: Restaurant No.1 will be open from 7 a.m. to 10 p.m., with hot meals being served from 11.30 a.m. to 2 p.m. and from 6.30 p.m. to 8 p.m. (except Friday 18 May, when the restaurant will be open as normal). Restaurant No.2 will be closed (except Friday 18 May, when the restaurant will be open as normal). Restaurant No.3 will be closed.

  17. Evaluating the healthiness of chain-restaurant menu items using crowdsourcing: a new method.

    Lesser, Lenard I; Wu, Leslie; Matthiessen, Timothy B; Luft, Harold S

    2017-01-01

    To develop a technology-based method for evaluating the nutritional quality of chain-restaurant menus to increase the efficiency and lower the cost of large-scale data analysis of food items. Using a Modified Nutrient Profiling Index (MNPI), we assessed chain-restaurant items from the MenuStat database with a process involving three steps: (i) testing 'extreme' scores; (ii) crowdsourcing to analyse fruit, nut and vegetable (FNV) amounts; and (iii) analysis of the ambiguous items by a registered dietitian. In applying the approach to assess 22 422 foods, only 3566 could not be scored automatically based on MenuStat data and required further evaluation to determine healthiness. Items for which there was low agreement between trusted crowd workers, or where the FNV amount was estimated to be >40 %, were sent to a registered dietitian. Crowdsourcing was able to evaluate 3199, leaving only 367 to be reviewed by the registered dietitian. Overall, 7 % of items were categorized as healthy. The healthiest category was soups (26 % healthy), while desserts were the least healthy (2 % healthy). An algorithm incorporating crowdsourcing and a dietitian can quickly and efficiently analyse restaurant menus, allowing public health researchers to analyse the healthiness of menu items.

  18. Comparing nutrition environments in bodegas and fast food restaurants

    Neckerman, Kathryn M.; Lovasi, Laszlo; Yousefzadeh, Paulette; Sheehan, Daniel; Milinkovic, Karla; Baecker, Aileen; Bader, Michael D. M.; Weiss, Christopher; Lovasi, Gina S.; Rundle, Andrew

    2013-01-01

    Many small grocery stores or “bodegas” sell prepared or ready-to-eat items, filling a similar niche in the food environment as fast food restaurants. However, little comparative information is available about the nutrition environments of bodegas and fast food outlets. This study compared the nutrition environments of bodegas and national chain fast food restaurants using a common audit instrument, the Nutrition Environment Measures Study in Restaurants (NEMS-R) protocol. The analytic sample ...

  19. Restaurant quality: the case of Central Slovenian region

    Uran Maravić, Maja

    2016-01-01

    The purpose – This study has two key goals. The first part presents and compares different expert systems for assessing quality in the restaurants alongside the Ljubljana Quality Selection assessment methodology - LQS. In the second part, this study presents the results of a restaurant assessment in the Central Slovenian region using the LQS methodology. Design/methodology – In the first part of the study, we compare restaurant assessment systems through different criteria. In the second p...

  20. Ljubljana quality selection (LQS) - innovative case of restaurant assessment system

    Maja Uran Maravić; Daniela Gračan; Zrinka Zadel

    2014-01-01

    The purpose – The purpose of this paper is to briefly present the most well-known restaurant assessment systems where restaurant are assessed by experts. The aim is to highlight the strengths and weaknesses of each system. Design –The special focus is to give answers on questions: how are the restaurants assessed by experts, which are the elements and standards of assessment and whether they are consistent with the quality dimensions as advocated in the theory of service quality. Methodology ...

  1. Restaurant Policies and Practices for Serving Raw Fish in Minnesota.

    Hedeen, Nicole

    2016-10-01

    The number of restaurants serving sushi within Minnesota is continuously increasing. The practices and protocols of serving raw fish are complex and require detailed planning to ensure that food served to patrons will not cause illness. Although the popularity of sushi is increasing, there is a lack of research on food safety issues pertaining to preparation of raw fish and sushi rice. To address this gap, the Minnesota Department of Health Environmental Health Specialists Network Food program collected descriptive data on restaurant practices and policies concerning the service of raw fish and sushi rice in 40 Minnesota restaurants. At each restaurant, a specialist interviewed a restaurant manager, conducted an observation of the sushi prep areas in the restaurant kitchen, and reviewed parasite destruction letters and invoices from fish supplier(s). Over half of the restaurants (59%) were missing one or more of the parasite destruction letters from their fish supplier(s) guaranteeing that fish had been properly frozen to the time and temperature requirements in the Minnesota Food Code. A total of 42 parasite destruction letters from suppliers were observed; 10% were considered "adequate" letters. The majority of the letters were missing details pertaining to the types of fish frozen, the length of time fish were frozen, or details on what temperatures fish were held frozen or a combination of all three. Most restaurants were using time as a public health control for their sushi rice. For those restaurants using time as a public health control, 26% had a written procedure on-site, and approximately 53% were keeping track of time. Bare hand contact during sushi prep was observed in 17% of restaurants, and in more than 40% of the restaurants, at least one fish was mislabeled on the menu. Findings from this study indicate that many Minnesota restaurants are not complying with the Food Code requirements pertaining to parasite destruction for the service of raw fish or

  2. The energy content of restaurant foods without stated calorie information.

    Urban, Lorien E; Lichtenstein, Alice H; Gary, Christine E; Fierstein, Jamie L; Equi, Ashley; Kussmaul, Carolyn; Dallal, Gerard E; Roberts, Susan B

    2013-07-22

    National recommendations for the prevention and treatment of obesity emphasize reducing energy intake through self-monitoring food consumption. However, little information is available on the energy content of foods offered by nonchain restaurants, which account for approximately 50% of restaurant locations in the United States. To measure the energy content of foods from independent and small-chain restaurants that do not provide stated information on energy content. We used bomb calorimetry to determine the dietary energy content of the 42 most frequently purchased meals from the 9 most common restaurant categories. Independent and small-chain restaurants were randomly selected, and 157 individual meals were analyzed. Area within 15 miles of downtown Boston. A random sample of independent and small-chain restaurants. Dietary energy. All meal categories provided excessive dietary energy. The mean energy content of individual meals was 1327 (95% CI, 1248-1406) kcal, equivalent to 66% of typical daily energy requirements. We found a significant effect of food category on meal energy (P ≤ .05), and 7.6% of meals provided more than 100% of typical daily energy requirements. Within-meal variability was large (average SD, 271 kcal), and we found no significant effect of restaurant establishment or size. In addition, meal energy content averaged 49% greater than those of popular meals from the largest national chain restaurants (P restaurants have been criticized for offering meals with excess dietary energy. This study finds that independent and small-chain restaurants, which provide no nutrition information, also provide excessive dietary energy in amounts apparently greater than popular meals from chain restaurants or information in national food databases. A national requirement for accurate calorie labeling in all restaurants may discourage menus offering unhealthy portions and would allow consumers to make informed choices about ordering meals that promote weight

  3. Kolkata Restaurant Problem as a Generalised El Farol Bar Problem

    Chakrabarti, Bikas K.

    Generalisation of the El Farol bar problem to that of many bars here leads to the Kolkata restaurant problem, where the decision to go to any restaurant or not is much simpler (depending on the previous experience of course, as in the El Farol bar problem). This generalised problem can be exactly analysed in some limiting cases discussed here. The fluctuation in the restaurant service can be shown to have precisely an inverse cubic behavior, as widely seen in the stock market fluctuations.

  4. Demand uncertainty and investment in the restaurant industry

    Sohn, Jayoung

    2016-01-01

    Since the collapse of the housing market, the prolonged economic uncertainty lingering in the U.S. economy has dampened restaurant performance. Economic uncertainty affects consumer sentiment and spending, turning into demand uncertainty. Nevertheless, the highly competitive nature of the restaurant industry does not allow much room for restaurants to actively control prices, leaving most food service firms exposed to demand uncertainty. To investigate the impact of demand uncertainty in the ...

  5. The Vital Components of Restaurant Quality that Affect Guest Satisfaction

    Snježana Gagić; Dragan Tešanović; Ana Jovičić

    2013-01-01

    Nowadays, the trend of dining in restaurants has become quite prominent in Serbia. Frequent restaurant visits are not only the reflection of satisfying hedonistic needs, but also the result of increasing number of single-person households as well as adjustment to the European business hours.In an increasingly competitive environment, restaurants must be focused on guests using marketing concepts that identify their needs thus leading to their satisfaction and inc...

  6. Evaluation of Customer Satisfaction with Restaurant Services with ACSI Application

    Derli Luís Angnes; Carlos Alberto Mello Moyano; Jorge Francisco Bertinetti Lengler

    2015-01-01

    Brazil has more than a million bars and restaurants, which are responsible for about 40% of the tourism GDP of the country. Restaurants are business organizations in the gastronomy and service sectors that besides providing individual satisfaction and social life are of great importance for people’s health. The main objective of this study was to validate a model for the customer satisfaction related to the service attributes in restaurants. The American Customer Satisfaction Index (ACSI) wa...

  7. For or against the smoking ban in restaurants?

    Marinakou, Evangelia

    2011-01-01

    A considerable number of countries have applied laws for the ban of smoking in public places. Furthermore, the separate area for smokers and non-smokers customers in private places such as restaurants and bars, is a significant change that has caused positive or negative attitudes. The different views of customers and restaurant owners have created a legal and social debate. The findings suggest that on the one hand, the majority of the restaurant owners impose the law, but not actively. On t...

  8. Mobile Restaurant Information System Integrating Reservation Navigating and Parking Management

    Chih-Yao Lo,; Chun-Ta Lin,; Chia-Lung Tsai

    2011-01-01

    In recent years, with the pace of technological development, people have become more and more demanding in terms of quality of life. At the same time the restaurant industry has become one of the largest industries in the world. To follow international trends and development in the restaurant business in Taiwan, various types of theme restaurants and cafes have emerged. Needless to saycompetition is intense. In such an environment, raising service quality and management performance are the fo...

  9. HR PRACTICES, EMPLOYEE BEHAVIOR, CUSTOMER SATISFACTION, AND RESTAURANT PERFORMANCE

    Smela, Stephen J.

    2002-01-01

    This paper looks at performance at the individual restaurant level from the perspective of management, customers and employees. The results are based on surveys of each of these three groups conducted between June and September 2001 at a sit-down, casual restaurant chain. There are several key findings. Service-related employee training and giving staff a say in making decisions improves customer satisfaction and loyalty. How employees perceive the service climate in their restaurant is a bet...

  10. Customer Satisfaction and Service Quality at Fafa's Restaurant

    Tcvetkova, Daria

    2017-01-01

    The commissioning company of this thesis is Fafa’s restaurant, which opened in Tampere in 2016. Fafa’s restaurant is a chain of fast-food concept restaurants located in several cities in Finland. The purpose of the research is to analyse customer satisfaction and service quality at the commissioning company and find positive solutions for its improvement. The theoretical framework of the study includes different theories on customer satisfaction and quality of the service, models and dime...

  11. The business plan of Izakaya restaurant in Helsinki

    Du, Peng

    2017-01-01

    The objective of thesis was to study the main areas of creating a business plan and to make research toward the current market environment of Asian fusion restaurant in the Helsinki area in order to make a realistic business plan of a Japanese Izakaya restaurant. The theoretical study is based on several business books, some suggestion from different types of restaurant owners in Helsinki, the business plan outline was finally made. For the empirical study, a survey of market analysis,...

  12. "Salvation from unhappines by doing one's best" : a rhetorical analysis on Joel Osteen's sermons in the light of the US culture and values

    Iivari, Eeva

    2014-01-01

    Tiivistelmä – Abstract Tämä laadullinen tutkimus keskittyy Joel Osteenin saarnoihin. Hän johtaa maan suurinta seurakuntaa, Lakewood-kirkkoa Texasin Houstonissa, USA:ssa. Tutkielma pyrkii vastaamaan kahteen tutkimuskysymykseen: 1) Mitkä ovat Osteenin eniten käyttämät retoriset keinot, ja kuinka ne näkyvät hänen saarnoissaan? 2) Miten Osteen käyttää hyväkseen kristillisiä oppeja ja Raamatun auktoriteettia vedotakseen kuulijoidensa kulttuurillisiin arvoihin? Aineiston prominentit ret...

  13. The attractiveness of green restaurants among the youth

    Codruța Adina BĂLTESCU

    2017-07-01

    Full Text Available The growing interest of the population in a healthy life is a constant of modern society. The culinary habits are essential elements in this respect. Concerns about the opening of green restaurants are related directly to the people's intentions to serve meals in such public catering establishments. The present article analyses the views of the youth on the attributes considered to be significant to outline the activity of green restaurants and the prospects of their consumption within these restaurants. The results obtained show the young people's willingness to eat in green restaurants, as well as their availability to allocate higher amounts of money for the consumption of healthy foods.

  14. Work on the extension of Restaurant No. 1

    GS Department

    2010-01-01

    The work on the extension of Restaurant No. 1 began on 12 April and is expected to take 6 months to complete. For safety reasons, a worksite perimeter fence has been erected on the terrace, and a watertight shielding wall has been put up inside the restaurant. Restaurant customers are requested to comply with the signs in place. Various activities associated with the work are likely to generate noise and dust. As the terrace is used by diners in the summer, such activities will be kept to a minimum during mealtimes. We should like to thank the customers of the restaurant for their understanding. GS/SEM Group

  15. The effect of a smoke-free law on restaurant business in South Australia.

    Wakefield, Melanie; Siahpush, Mohammad; Scollo, Michelle; Lal, Anita; Hyland, Andrew; McCaul, Kieran; Miller, Caroline

    2002-08-01

    Despite evidence to the contrary from overseas research, the introduction of smoke-free legislation in South Australia (SA), which required all restaurants to go smoke-free in January 1999, sparked concerns among the hospitality industry about loss of restaurant business. This study aimed to determine whether the law had a detrimental impact on restaurant business in SA. Using time series analysis, we compared the ratio of monthly restaurant turnover from restaurants and cafés in SA to (a) total retail tumover in SA (minus restaurants) for the years 1991 to 2001 and (b) Australian restaurant tumover (minus SA, Westem Australia and the Australian Capital Territory) for the years 1991-2000. There was no decline in the ratio of (a) SA restaurant turnover to SA retail turnover or (b) SA restaurant tumover to Australian restaurant turnover. The introduction of a smoke-free law applying to restaurants in SA did not adversely affect restaurant business in SA.

  16. 75 FR 68361 - Agency Information Collection Activities; Proposed Collection; Comment Request; Restaurant Menu...

    2010-11-05

    ...] Agency Information Collection Activities; Proposed Collection; Comment Request; Restaurant Menu and... appropriate, and other forms of information technology. Restaurant Menu and Vending Machine Labeling... restaurants and similar retail food establishments (SRFE) with 20 or more locations doing business under the...

  17. Eat Smart! Ontario's Healthy Restaurant Program: focus groups with non-participating restaurant operators.

    Dwyer, John J M; Macaskill, Lesley A; Uetrecht, Connie L; Dombrow, Carol

    2004-01-01

    Eat Smart! Ontario's Healthy Restaurant Program is a standard provincial health promotion program. Public health units give an award of excellence to restaurants that meet nutrition, food safety, and non-smoking seating standards. The purpose of this study was to determine why some restaurant operators have not applied to participate in the program, and how to get them to apply. Four focus group interviews were conducted with 35 operators who didn't apply to participate. The analysis of responses yielded various themes. The participants' perceived barriers to participation were misunderstandings about how to qualify for the program, lack of time, concern about different non-smoking bylaw requirements, and potential loss of revenue. Their perceived facilitators to participation were convenience of applying to participate, franchise executives' approval to participate, a 100% non-smoking bylaw, flexibility in the assessment of restaurants, the opportunity for positive advertising, alternative payment for food handler training, and customer demand. Program staff can use the findings to develop and use strategies to encourage participation.

  18. Kolkata Paise Restaurant Problem: An Introduction

    Ghosh, Asim; Biswas, Soumyajyoti; Chatterjee, Arnab; Chakrabarti, Anindya Sundar; Naskar, Tapan; Mitra, Manipushpak; Chakrabarti, Bikas K.

    We discuss several stochastic optimization strategies in games with many players having large number of choices (Kolkata Paise Restaurant Problem) and two choices (minority game problem). It is seen that a stochastic crowd avoiding strategy gives very efficient utilization in KPR problem. A slightly modified strategy in the minority game problem gives full utilization but the dynamics stops after reaching full efficiency, thereby making the utilization helpful for only about half of the population (those in minority). We further discuss the ways in which the dynamics may be continued and the utilization becomes effective for all the agents keeping fluctuation arbitrarily small.

  19. Amuse Restaurant Set Dinner Menu 2017

    Amuse Restaurant

    2017-01-01

    Since opening, Amuse Restaurant has garnered rave reviews from the Country’s most trusted and renowned food critics. Praise has flowed for Conor’s individual style of cooking, which brings Asian flavours, namely Japanese, to modern French cuisine. The menu focuses mainly on tasting menus as it is the best way to experience this kind of food, however there is a three course set menu available Tuesday to Thursday for mid week dining. The lunch menu is a three course affair with the option of a ...

  20. Restaurant Forty One Dinner Menu 2017

    Restaurant Forty One

    2017-01-01

    This is fine-dining without the stuffiness. The restaurant can host up to 52 guests in the front and main room, with an additional two private dining rooms (with both catering for up to 10 guests each). Tasting menus and special requests are willingly accommodated, and wine tastings and dinner evenings are always available. Our welcoming team are proud to have recently hosted US Secretary of State Hillary Clinton on her visit to Dublin. They now await your visit. “Exquisite works of art, and ...

  1. Rasam Indian Restaurant: Early Bird Menu

    Rasam Indian Restaurant

    2013-01-01

    Rasam Indian Restaurant is located in the Glasthule, a suburb of Dublin and opened in 2003. The objective is to serve high quality, authentic Indian cuisine. "We blend, roast and grind our own spices daily to provide a flavour that is unique to Rasam. Cooking Indian food is founded upon long held family traditions. The secret is in the varying elements of heat and spices, the tandoor clay oven is a hugely important fixture in our kitchen. Marinated meats are lowered into the oven on lon...

  2. ALA Conference 2009: The Second City's Newest Restaurants

    Daugherty, Robert Allen

    2009-01-01

    In this article, the author lists some of his favorites among Chicago's new restaurants. Most of the restaurants listed are easily accessible from the conference hotels by foot, taxi, or public transportation. The Chicago Transit Authority's (CTA) helpful trip planner can be used to determine the quickest and easiest routes. The price guide is…

  3. Store and Restaurant Advertising and Health of Public Housing Residents

    Heinrich, Katie M.; Li, Dongmei; Regan, Gail R.; Howard, Hugh H.; Ahluwalia, Jasjit S.; Lee, Rebecca E.

    2012-01-01

    Objectives: To determine relationships between food and beverage signs and health. Methods: In 12 public housing neighborhoods, food and alcohol signs were counted for stores and restaurants. Health and demographic data were from 373 adults. Results: Multilevel modeling showed higher BMI was related to more store and restaurant alcohol signs,…

  4. The Methanizer : A Small Scale Biogas Reactor for a Restaurant

    Vasudevan, R.; Karlsson, O.; Dhejne, K.; Derewonko, P.; Brezet, J.C.

    2010-01-01

    The purpose of this study is to determine the technical and economic feasibility of a smallscale bioreactor called the Methanizer for a restaurant. The bioreactor converts organic waste produced by the restaurant into methane. This methane can be used to power the restaurant’s cooking stoves. The

  5. Alcohol Service Practices: A Survey of Bar and Restaurant Managers

    Nederhoff, Dawn M.; Lenk, Kathleen M.; Horvath, Keith J.; Nelson, Toben F.; Ecklund, Alexandra M.; Erickson, Darin J.; Toomey, Traci L.

    2016-01-01

    Excessive alcohol consumption can result from illegal sales to intoxicated patrons at bars and restaurants. We surveyed bar/restaurant managers about their practices in reducing illegal sales to intoxicated patrons. We found that managers were confident that they could refuse service to intoxicated customers but were less likely to have…

  6. Outdoor ultrafine particle concentrations in front of fast food restaurants.

    Vert, Cristina; Meliefste, Kees; Hoek, Gerard

    2016-01-01

    Ultrafine particles (UFPs) have been associated with negative effects on human health. Emissions from motor vehicles are the principal source of UFPs in urban air. A study in Vancouver suggested that UFP concentrations were related to density of fast food restaurants near the monitoring sites. A previous monitoring campaign could not separate the contribution of restaurants from road traffic. The main goal of this study has been the quantification of fast food restaurants' contribution to outdoor UFP concentrations. A portable particle number counter (DiscMini) has been used to carry out mobile monitoring in a largely pedestrianized area in the city center of Utrecht. A fixed route passing 17 fast food restaurants was followed on 8 days. UFP concentrations in front of the restaurants were 1.61 times higher than in a nearby square without any local sources used as control area and 1.22 times higher compared with all measurements conducted in between the restaurants. Adjustment for other sources such as passing mopeds, smokers or candles did not explain the increase. In conclusion, fast food restaurants result in significant increases in outdoor UFP concentrations in front of the restaurant.

  7. Restaurant challenge offers healthful meal options and builds diabetes awareness.

    Blair, Angela M; Drass, Janice A; Stone, Marylou; Rhoades, Deborah; Baldwin, Susan A; Russ, Kelsey M

    2011-01-01

    The Frederick Restaurant Challenge is an innovative project based on a collaborative effort among community organizations and partners designed to offer delicious healthful meal options at local restaurants during the month of November for American Diabetes Month. Local restaurants were challenged to participate and submitted recipes for healthful meals to the Frederick County Diabetes Coalition for review by registered dietitians. Diners voted on meals to determine the challenge winner(s), and were eligible to win prizes as well. Publicity prior to and during the month was effective in creating positive news about healthful meals when eating out, raised awareness about diabetes, and provided restaurants with desirable advertising opportunities. Feedback from restaurants and diners was overwhelmingly positive. The purpose of this article is to describe this successful low-budget project to encourage its replication in local communities. The Frederick Restaurant Challenge proved to be a very successful, innovative, low-budget project that met its intended goals: to develop healthful meal options for people with diabetes (or for anyone wishing to eat healthier); to demonstrate that healthful food can taste delicious; and to encourage restaurants to continue offering healthful options on their menus beyond the challenge month. Community interventions such as the Frederick Restaurant Challenge offer unique and important strategies for affecting change and raising awareness not only for people with diabetes but also for the entire community.

  8. Critical Success Factors for Franchised Restaurants Entering the Kenyan Market

    Lucy Gikonyo; Adele Berndt; Joseph Wadawi

    2015-01-01

    In today’s globalized world, businesses look to expand to have a global presence. Restaurant businesses have expanded internationally using franchising. This study sought to determine the critical success factors (CSFs) of a franchised restaurant system entering the Kenyan market from the franchisors’ perspective. It sought to establish how franchisors define, identify, and evaluate success. This study provides a theor...

  9. The Study Of Ethical Issues In Restaurant Of Karachi Pakistan

    Rimsha Zafar

    2015-08-01

    Full Text Available Abstract Ethics includes social cultural and moral values of an organization. Nowadays restaurant are involving in deceptive advertisement unhygienic food and poor food quality these out key ethical issues in restaurants of Karachi Pakistan. In this study researcher focuses on three main variables hygienic factor deceptive advertisements and food quality. All these three variables have been taken and gathered the data through mail survey questionnaire and email sample size of 200 respondents from different areas of Karachi male and female age group between 20 to 40 years. Data compiled and analyzed through Statistical techniques like descriptive correlate and regression. The results show that ethics influence hygienic factor whereas deceptive advertisement and food quality of a restaurant is better known when a family buy the food at restaurant. Therefore it is very important for restaurants to train their employees and give them a better knowledge of ethics.

  10. LIMITED RESTAURANT SERVICE: ASCENSION AND WHITSUNTIDE WEEKENDS

    Restaurant Supervisory Committee

    2001-01-01

    Details of the arrangements to ensure the provision of a restaurant service during the Ascension and Whitsuntide weekends are given below. On all the days indicated, hot meals will be served from 11h30 to 14h00 and 18h00 to 19h30. RESTAURANT CAFETERIAS PERIPHERIQUES SATELLITE CAFETERIAS KIOSQUE No. Horaire Opening times Horaire : comme d'habitude Usual opening times   ASCENSION         Jeudi 24 mai 1       Thursday, May 24 2 08h00 - 21h00 3           Vendredi 25 mai 1   Bâts. /Bldgs 6 13 17 40Bâts. /Bldgs. 30 54 Bâts. /Bldgs 864 08h00 — 17h00 Friday, May 25 2 07h00 - 21h00   3 07h00 - 18h00           Samedi 26 mai 1 07h00 - 23h00     Saturday, May 26 2   3           Dimanche 27 mai 1 07h00 - 23h00     Sunday, May 27 2   3                   PENTECOTE WHITSUNTIDE         Samedi 2 juin 1 08h00 - 21h00     Saturday, June 2 2   3           Dimanche 3 juin 1 08h00 — 21h00     Sunday, Jun...

  11. Influenza vaccination status and attitudes among restaurant employees.

    Parrish, Amanda T; Graves, Meredith C; Harris, Jeffrey R; Hannon, Peggy A; Hammerback, Kristen; Allen, Claire L

    2015-01-01

    Restaurant employees represent a substantial portion of the US workforce, interact closely with the public, and are at risk for contracting influenza, yet their influenza vaccination rates and attitudes are unknown. Assess influenza vaccination rates and attitudes among Seattle restaurant employees, to identify factors that could enhance the success of a restaurant-based vaccination program. In 2012, we invited employees of Seattle restaurants to complete an anonymous paper survey assessing participant demographics, previous influenza vaccination status, and personal attitudes toward influenza vaccination (using a 5-point scale). Sit-down, full service restaurants in or near Seattle, Washington, were eligible if they had no previous history of offering worksite influenza vaccinations and had more than 20 employees who were older than 18 years and spoke either English or Spanish. We invited staff in all restaurant positions (servers, bussers, kitchen staff, chefs, managers, etc) to complete the survey, which was available in English and Spanish. Of 428 restaurant employees surveyed, 26% reported receiving the seasonal influenza vaccine in 2011-2012 (response rate = 74%). Across 8 attitude statements, participants were most likely to agree that the vaccine is not too expensive (89%), and least likely to agree that it is relevant for their age group (25%), or normative at their workplace (13%). Vaccinated participants reported significantly more positive attitudes than unvaccinated participants, and Hispanics reported significantly more positive attitudes than non-Hispanic whites. Increasing influenza vaccination rates among restaurant employees could protect a substantial portion of the US workforce, and the public, from influenza. Seattle restaurant employees have low vaccination rates against seasonal influenza. Interventions aimed at increasing vaccination among restaurant employees should highlight the vaccine's relevance and effectiveness for working-age adults.

  12. Restaurant owners' perspectives on a voluntary program to recognize restaurants for offering reduced-size portions, Los Angeles County, 2012.

    Gase, Lauren; Dunning, Lauren; Kuo, Tony; Simon, Paul; Fielding, Jonathan E

    2014-03-20

    Reducing the portion size of food and beverages served at restaurants has emerged as a strategy for addressing the obesity epidemic; however, barriers and facilitators to achieving this goal are not well characterized. In fall 2012, the Los Angeles County Department of Public Health conducted semistructured interviews with restaurant owners to better understand contextual factors that may impede or facilitate participation in a voluntary program to recognize restaurants for offering reduced-size portions. Interviews were completed with 18 restaurant owners (representing nearly 350 restaurants). Analyses of qualitative data revealed 6 themes related to portion size: 1) perceived customer demand is central to menu planning; 2) multiple portion sizes are already being offered for at least some food items; 3) numerous logistical barriers exist for offering reduced-size portions; 4) restaurant owners have concerns about potential revenue losses from offering reduced-size portions; 5) healthful eating is the responsibility of the customer; and 6) a few owners want to be socially responsible industry leaders. A program to recognize restaurants for offering reduced-size portions may be a feasible approach in Los Angeles County. These findings may have applications for jurisdictions interested in engaging restaurants as partners in reducing the obesity epidemic.

  13. Restaurant Owners’ Perspectives on a Voluntary Program to Recognize Restaurants for Offering Reduced-Size Portions, Los Angeles County, 2012

    Dunning, Lauren; Kuo, Tony; Simon, Paul; Fielding, Jonathan E.

    2014-01-01

    Introduction Reducing the portion size of food and beverages served at restaurants has emerged as a strategy for addressing the obesity epidemic; however, barriers and facilitators to achieving this goal are not well characterized. Methods In fall 2012, the Los Angeles County Department of Public Health conducted semistructured interviews with restaurant owners to better understand contextual factors that may impede or facilitate participation in a voluntary program to recognize restaurants for offering reduced-size portions. Results Interviews were completed with 18 restaurant owners (representing nearly 350 restaurants). Analyses of qualitative data revealed 6 themes related to portion size: 1) perceived customer demand is central to menu planning; 2) multiple portion sizes are already being offered for at least some food items; 3) numerous logistical barriers exist for offering reduced-size portions; 4) restaurant owners have concerns about potential revenue losses from offering reduced-size portions; 5) healthful eating is the responsibility of the customer; and 6) a few owners want to be socially responsible industry leaders. Conclusion A program to recognize restaurants for offering reduced-size portions may be a feasible approach in Los Angeles County. These findings may have applications for jurisdictions interested in engaging restaurants as partners in reducing the obesity epidemic. PMID:24650622

  14. Factors That Lead to Environmentally Sustainable Practices in the Restaurant Industry: A Qualitative Analysis of Two Green Restaurant Innovators

    Nyheim, Peter

    2012-01-01

    In recent years, more organizations, including restaurants, have concerned themselves with sustainability. As with any new endeavor, guidance is needed. The purpose of this study was to investigate factors that lead to environmentally sustainable practices in the restaurant industry. Using Rogers' Diffusion of Innovation Theory as a…

  15. Note méthodologique : Exemple de restauration de la plaine de la Crau : l’écologie de la restauration face à la restauration écologique

    Renaud Jaunatre, Baptiste Dolidon, Élise Buiison et Thierry Dutoit

    2011-05-01

    Full Text Available Quel peut être l’apport des recherches en écologie de la restauration pour la réhabilitation d’une communauté végétale unique à forte valeur patrimoniale ? Comment s’intègrent-elles aux opérations de restauration sur le terrain ? Exemple en plaine de Crau pour la réhabilitation des steppes méditerranéennes de Cossure.

  16. Do Adolescents Who Live or Go to School Near Fast Food Restaurants Eat More Frequently From Fast Food Restaurants?

    Forsyth, Ann; Wall, Melanie; Larson, Nicole; Story, Mary; Neumark-Sztainer, Dianne

    2012-01-01

    This population-based study examined whether residential or school neighborhood access to fast food restaurants is related to adolescents’ eating frequency of fast food. A classroom-based survey of racially/ethnically diverse adolescents (n=2,724) in 20 secondary schools in Minneapolis/St. Paul, Minnesota was used to assess eating frequency at five types of fast food restaurants. Black, Hispanic, and Native American adolescents lived near more fast food restaurants than white and Asian adolescents and also ate at fast food restaurants more often. After controlling for individual-level socio-demographics, adolescent males living near high numbers fast food restaurants ate more frequently from these venues compared to their peers. PMID:23064515

  17. Changing the restaurant food environment to improve cardiovascular health in a rural community: implementation and evaluation of the Heart of New Ulm restaurant programme.

    Lindberg, Rebecca; Sidebottom, Abbey C; McCool, Brigitte; Pereira, Raquel F; Sillah, Arthur; Boucher, Jackie L

    2018-04-01

    The goals of the present study were to: (i) describe the implementation of a programme to improve the restaurant food environment in a rural community; and (ii) describe how practices changed in community restaurants. The intervention included a baseline assessment of all community restaurants (n 32) and a report on how they could increase the availability and promotion of healthful options. The assessment focused on sixteen healthy practices (HP) derived from the Nutrition Environment Measures Survey for Restaurants. Restaurants were invited to participate at gold, silver or bronze levels based on the number of HP attained. Participating restaurants received dietitian consultation, staff training and promotion of the restaurant. All community restaurants were reassessed 1·5 years after baseline. The restaurant programme was part of the Heart of New Ulm Project, a community-based CVD prevention programme in a rural community. All community restaurants (n 32) were included in the study. Over one-third (38 %) of community restaurants participated in the programme. At baseline, 22 % achieved at least a bronze level. This increased to 38 % at follow-up with most of the improvement among participating restaurants that were independently owned. Across all restaurants in the community, the HP showing the most improvement included availability of non-fried vegetables (63-84 %), fruits (41-53 %), smaller portions and whole grains. Findings demonstrate successes and challenges of improving healthful food availability and promotion in a community-wide restaurant programme.

  18. Fine particulate matter in the indoor air of barbeque restaurants: Elemental compositions, sources and health risks

    Taner, Simge; Pekey, Beyhan; Pekey, Hakan

    2013-01-01

    Cooking is a significant source of indoor particulate matter that can cause adverse health effects. In this study, a 5-stage cascade impactor was used to collect particulate matter from 14 restaurants that cooked with charcoal in Kocaeli, the second largest city in Turkey. A total of 24 elements were quantified using ICP-MS. All of the element contents except for Mn were higher for fine particles (PM 2.5 ) than coarse particles (PM >2.5 ), and the major trace elements identified in the PM 2.5 included V, Se, Zn, Cr, As, Cu, Ni, and Pb. Principle component analysis (PCA) and enrichment factor (EF) calculations were used to determine the sources of PM 2.5 . Four factors that explained over 77% of the total variance were identified by the PCA. These factors included charcoal combustion, indoor activities, crustal components, and road dust. The Se, As, Cd, and V contents in the PM 2.5 were highly enriched (EF > 100). The health risks posed by the individual metals were calculated to assess the potential health risks associated with inhaling the fine particles released during charcoal cooking. The total hazard quotient (total HQ) for a PM 2.5 of 4.09 was four times greater than the acceptable limit (i.e., 1.0). In addition, the excess lifetime cancer risk (total ELCR) for PM 2.5 was 1.57 × 10 −4 , which is higher than the acceptable limit of 1.0 × 10 −6 . Among all of the carcinogenic elements present in the PM 2.5 , the cancer risks resulting from Cr(VI) and As exposure were the highest (i.e., 1.16 × 10 −4 and 3.89 × 10 −5 , respectively). Overall, these results indicate that the lifetime cancer risk associated with As and Cr(VI) exposure is significant at selected restaurants, which is of concern for restaurant workers. - Highlights: • Particulate emissions from charcoal combustion in the BBQ restaurants were studied. • Vanadium, Se, Zn, Cr and As were found as high concentrations in PM 2.5 . • Charcoal combustion and indoor activities were the

  19. Fine particulate matter in the indoor air of barbeque restaurants: Elemental compositions, sources and health risks

    Taner, Simge; Pekey, Beyhan, E-mail: bpekey@kocaeli.edu.tr; Pekey, Hakan

    2013-06-01

    Cooking is a significant source of indoor particulate matter that can cause adverse health effects. In this study, a 5-stage cascade impactor was used to collect particulate matter from 14 restaurants that cooked with charcoal in Kocaeli, the second largest city in Turkey. A total of 24 elements were quantified using ICP-MS. All of the element contents except for Mn were higher for fine particles (PM{sub 2.5}) than coarse particles (PM{sub >2.5}), and the major trace elements identified in the PM{sub 2.5} included V, Se, Zn, Cr, As, Cu, Ni, and Pb. Principle component analysis (PCA) and enrichment factor (EF) calculations were used to determine the sources of PM{sub 2.5}. Four factors that explained over 77% of the total variance were identified by the PCA. These factors included charcoal combustion, indoor activities, crustal components, and road dust. The Se, As, Cd, and V contents in the PM{sub 2.5} were highly enriched (EF > 100). The health risks posed by the individual metals were calculated to assess the potential health risks associated with inhaling the fine particles released during charcoal cooking. The total hazard quotient (total HQ) for a PM{sub 2.5} of 4.09 was four times greater than the acceptable limit (i.e., 1.0). In addition, the excess lifetime cancer risk (total ELCR) for PM{sub 2.5} was 1.57 × 10{sup −4}, which is higher than the acceptable limit of 1.0 × 10{sup −6}. Among all of the carcinogenic elements present in the PM{sub 2.5}, the cancer risks resulting from Cr(VI) and As exposure were the highest (i.e., 1.16 × 10{sup −4} and 3.89 × 10{sup −5}, respectively). Overall, these results indicate that the lifetime cancer risk associated with As and Cr(VI) exposure is significant at selected restaurants, which is of concern for restaurant workers. - Highlights: • Particulate emissions from charcoal combustion in the BBQ restaurants were studied. • Vanadium, Se, Zn, Cr and As were found as high concentrations in PM{sub 2.5}.

  20. Worker Entrepreneurship.

    Doucouliagos, Chris

    1992-01-01

    Evaluates the experience of worker entrepreneurship, highlighting successes and failures in Europe, and analyzes the relative importance of factors to worker entrepreneurship such as access to finance, education and training, organizational culture, and worker risk taking. (JOW)

  1. The Vital Components of Restaurant Quality that Affect Guest Satisfaction

    Snježana Gagić

    2013-10-01

    Full Text Available Nowadays, the trend of dining in restaurants has become quite prominent in Serbia. Frequent restaurant visits are not only the reflection of satisfying hedonistic needs, but also the result of increasing number of single-person households as well as adjustment to the European business hours.In an increasingly competitive environment, restaurants must be focused on guests using marketing concepts that identify their needs thus leading to their satisfaction and increased retention.Service quality is fundamental component which produce higher levels of guest satisfaction, which in turn lead to higher sales revenue.The main purpose of this study was to examine the quality dimensions that affect guest satisfaction in restaurant industry. Food and beverage quality, the quality of service delivery, physical environment and price fairness are analyzed as a key components of restaurant experience. The results could be helpful tool for restaurant managers to invest their resources more efficiently, making changes to crucial quality attributes that elicit the guests’ satisfaction level. A management approach focused on guest satisfaction can improve restaurant business performance.

  2. Restaurant No. 1 seating capacity increases by 240

    Laëtitia Pedroso

    2010-01-01

    These days you need patience when looking for a seat in Restaurant No. 1 to eat your lunch. The opening of the new dining room, which will increase the restaurant’s seating capacity by 240, should alleviate the problem and improve service.   The new restaurant area. For the past several years the number of people using Restaurant No. 1 has grown steadily. Now, for a change, the restaurant itself is growing. Luz Lopez-Hernandez, leader of the project in the GS Department, explains: “Enlarging the restaurant has been on the GS Department's agenda for several years, but the project really got off the ground in 2009. Once it was approved and the design completed, construction itself only took seven months.” Seven months later, the restaurant extension is indeed on the verge of opening. One of the people who will be particularly happy is Joël Nallet, who manages the Novae restaurant: “I am thrilled, because until now, even if we managed to increase...

  3. Choice attributes in restaurant services: An exploratory study

    Derli Luís Angnes

    2013-08-01

    Full Text Available There are about one million of bars and restaurants that generate around six millions of jobs in Brazil. Among the most important reasons to choose a restaurant are the service attributes. Attributes are judgments the client makes about the performance and quality of the service provided. The identification of restaurant choice attributes is important in order to propose a higher value to services and to make marketing strategies. This article aims to identify the choice attributes of service quality in restaurants. The methodology employed was a qualitative exploratory study based on interviews made using the critical incident technique. It was used a sample of 72 restaurant customers. The content analysis technique was used to treat and analyze the critical incidents obtained in the interviews. The result obtained was a relation of 615 critical incidents, which after being analyzed generated a list of 27 attributes that influence customer’s choice and customer’s evaluation of service quality provided in restaurants. The identified attributes can subsidize and contribute to improvement of future research and studies in the academic environment, besides contributing for the management of restaurants business.

  4. Public knowledge and attitudes regarding public health inspections of restaurants.

    Jones, Timothy F; Grimm, Karen

    2008-06-01

    Foodborne diseases cause 76 million illnesses in the U.S. each year, and almost half of all money spent on food is spent in restaurants. Restaurant inspections are a critical public health intervention for the prevention of foodborne disease. A telephone survey of randomly selected Tennessee residents aged > or =18 was performed. Data were collected on respondents' demographics, knowledge, attitudes, and expectations regarding restaurant inspections. Of 2000 respondents, 97% were aware that restaurants are inspected regularly by the health department. More than half of the respondents believed that inspections should be performed at least 12 times per year; only one third were aware that inspections currently occur only twice per year in Tennessee. More than one third of the respondents considered an inspection score of > or =90 acceptable for a restaurant at which they would eat; the mean score in Tennessee is 82. When presented with a variety of scenarios, an overwhelming number of respondents felt that public health responses to safety violations should be far more draconian than they actually are. Survey answers did not differ consistently based on respondents' race, gender, or history of having worked in a restaurant. This study identified a number of public misconceptions and unrealistically high expectations of the public health restaurant-inspection system. It is important to improve consumers' understanding of inspection scores and the limitations of regulatory inspections, as well as the role of such inspections in disease prevention.

  5. Eating Well While Dining Out: Collaborating with Local Restaurants to Promote Heart Healthy Menu Items

    Thayer, Linden M.; Pimentel, Daniela C.; Smith, Janice C.; Garcia, Beverly A.; Sylvester, Laura Lee; Kelly, Tammy; Johnston, Larry F.; Ammerman, Alice S.; Keyserling, Thomas C.

    2017-01-01

    Background: Because Americans commonly consume restaurant foods with poor dietary quality, effective interventions are needed to improve food choices at restaurants. Purpose: The purpose of this study was to design and evaluate a restaurant-based intervention to help customers select and restaurants promote heart healthy menu items with healthful…

  6. Identifying fast-food restaurants using a central register as a measure of the food environment

    Toft, Ulla; Erbs-Maibing, Peter; Glümer, Charlotte

    2011-01-01

    To validate the identification and location of fast-food restaurants according to a government list of inspected food stores and restaurants.......To validate the identification and location of fast-food restaurants according to a government list of inspected food stores and restaurants....

  7. 29 CFR 779.386 - Restaurants may qualify as exempt 13(a)(2) establishments.

    2010-07-01

    ... 29 Labor 3 2010-07-01 2010-07-01 false Restaurants may qualify as exempt 13(a)(2) establishments... Service Establishments Restaurants and Establishments Providing Food and Beverage Service § 779.386 Restaurants may qualify as exempt 13(a)(2) establishments. (a) A restaurant may qualify as an exempt retail or...

  8. Availability, Location, and Format of Nutrition Information in Fast-food Chain Restaurants in Ontario, Canada.

    Hobin, Erin; Lebenbaum, Michael; Rosella, Laura; Hammond, David

    2015-03-01

    To assess the availability, location, and format of nutrition information in fast-food chain restaurants in Ontario. Nutrition information in restaurants was assessed using an adapted version of the Nutrition Environment Measures Study for Restaurants (NEMS-R). Two raters independently visited 50 restaurants, 5 outlets of each of the top-10 fast-food chain restaurants in Canada. The locations of the restaurants were randomly selected within the Waterloo, Wellington, and Peel regions in Ontario, Canada. Descriptive results are presented for the proportion of restaurants presenting nutrition information by location (e.g., brochure), format (e.g., use of symbols), and then by type of restaurant (e.g., quick take-away, full-service). Overall, 96.0% (n = 48) of the restaurants had at least some nutrition information available in the restaurant. However, no restaurant listed calorie information for all items on menu boards or menus, and only 14.0% (n = 7) of the restaurants posted calorie information and 26.0% (n = 13) of restaurants posted other nutrients (e.g., total fat) for at least some items on menus boards or menus. The majority of the fast-food chain restaurants included in our study provided at least some nutrition information in restaurants; however, very few restaurants made nutrition information readily available for consumers on menu boards and menus.

  9. An empirical study of the relationship between restaurant image and customer loyalty

    Oh, Heung Chul

    1995-01-01

    The primary objective of this study was to empirically determine the relationship between restaurant images and loyalties toward seven competing casual dinner house restaurant chains, and to understand the nature of their competition by matching patronage behavior toward alternative restaurant chains with perceptions of alternative restaurants on particular image attributes.

  10. Estimated Cost to a Restaurant of a Foodborne Illness Outbreak.

    Bartsch, Sarah M; Asti, Lindsey; Nyathi, Sindiso; Spiker, Marie L; Lee, Bruce Y

    Although outbreaks of restaurant-associated foodborne illness occur periodically and make the news, a restaurant may not be aware of the cost of an outbreak. We estimated this cost under varying circumstances. We developed a computational simulation model; scenarios varied outbreak size (5 to 250 people affected), pathogen (n = 15), type of dining establishment (fast food, fast casual, casual dining, and fine dining), lost revenue (ie, meals lost per illness), cost of lawsuits and legal fees, fines, and insurance premium increases. We estimated that the cost of a single foodborne illness outbreak ranged from $3968 to $1.9 million for a fast-food restaurant, $6330 to $2.1 million for a fast-casual restaurant, $8030 to $2.2 million for a casual-dining restaurant, and $8273 to $2.6 million for a fine-dining restaurant, varying from a 5-person outbreak, with no lost revenue, lawsuits, legal fees, or fines, to a 250-person outbreak, with high lost revenue (100 meals lost per illness), and a high amount of lawsuits and legal fees ($1 656 569) and fines ($100 000). This cost amounts to 10% to 5790% of a restaurant's annual marketing costs and 0.3% to 101% of annual profits and revenue. The biggest cost drivers were lawsuits and legal fees, outbreak size, and lost revenue. Pathogen type affected the cost by a maximum of $337 000, the difference between a Bacillus cereus outbreak (least costly) and a listeria outbreak (most costly). The cost of a single foodborne illness outbreak to a restaurant can be substantial and outweigh the typical costs of prevention and control measures. Our study can help decision makers determine investment and motivate research for infection-control measures in restaurant settings.

  11. RESTAURANT RESERVATION MANAGEMENT CONSIDERING TABLE COMBINATION

    Qing Miao

    Full Text Available ABSTRACT This paper presents a case study of table reservation practice for restaurant business within Walt Disney World. A unique feature here is to consider table combination to capture revenue potentials from different party sizes and at different time periods. For example, a party of large size can be served by combining two or more small tables. A mixed integer programming (MIP model is developed to make the reservation recommendation. We propose a rolling horizon reservation policy such that the value of a particular table is periodically evaluated and updated. This is a typical revenue management method in the airlines and other industries, the essence of which is to compare the future expected revenue with a currently offered price. Using historical data, numerical test shows a significant revenue improvement potential from our proposed model.

  12. Estimation of restaurant solid waste generation rates

    Heck, H.H.; Major, I.

    2002-01-01

    Most solid waste utilities try to create a billing schedule that is proportional to solid waste generation rates. This research was trying to determine if the current billing rate structure was appropriate or if a different rate structure should be implemented. A multiple regression model with forward stepwise addition was developed which accurately predicts weekly solid waste generation rates for restaurants. The model was based on a study of daily solid waste generation at twenty-one different businesses. The weight and volume of solid waste generated was measure daily for two weeks during the winter and two weeks during the summer. Researchers followed the collection truck and measured the volume and weight of the container contents. Data was collected on the following independent variables describing each establishment; weight of waste per collection, volume per collection, container utilization factor, building area, contract haulers bill, yearly property tax, yearly solid waste tax, average number of collections per week, type of restaurant, modal number of collections per week, storage container size, waste density, number of employees, number of hours open per week, and weekly collection capacity (collections per week times storage container size). Independent variables were added to the regression equation based on their partial correlation coefficient and confidence level. The regression equations developed had correlation coefficients of 0.87 to 1.00, which was much better than the correlation coefficient (0.84) of an existing model DeGeare and Ongerth (1971) and a correlation coefficient of 0.54 based on the current solid waste disposal tax. (author)

  13. Overview Michelin Star Reputation Restaurant in Hospitality Industry

    Agung Gita Subakti

    2013-05-01

    Full Text Available For most chefs and Restaurateur, having his restaurant being awarded one or more stars in the famous Michelin Guide Rouge represents a major achievement, recognition of their work, and also important publicity generating increased notoriety. In this specific industry, experts play a decisive role, and reputation of restaurants and chefs are basically established according to their opinions. The aim of this paper is to overview some of the Restaurants achieving the Michelin Star Reputation and able to sustain it for years. Moreover, how these reputations are made and to understand better the development of gaining such a high reputation.

  14. Assessment of the quality seen in a restaurant typical theme

    Francisco Alves Pinheiro

    2009-03-01

    Full Text Available To ensure the satisfaction of external customers it is necessary to know their needs. In this perspective, these work objectives assess the perception of quality by the customer outside of a restaurant located in the a restaurant typical theme located in the square of food “Bodódromo” the city of Petrolina/Pe. For both this was a case study, using the model servqual, Parasuraman et al (1985, for removal of information. The results indicated a need for improvement in the services provided by the restaurant.

  15. Carbon monoxide poisoning-induced cardiomyopathy from charcoal at a barbecue restaurant: a case report.

    Kim, Hyun-Jun; Chung, Yun Kyung; Kwak, Kyeong Min; Ahn, Se-Jin; Kim, Yong-Hyun; Ju, Young-Su; Kwon, Young-Jun; Kim, Eun-A

    2015-01-01

    Acute carbon monoxide poisoning has important clinical value because it can cause severe adverse cardiovascular effects and sudden death. Acute carbon monoxide poisoning due to charcoal is well reported worldwide, and increased use of charcoal in the restaurant industry raises concern for an increase in occupational health problems. We present a case of carbon monoxide poisoning induced cardiomyopathy in a 47-year-old restaurant worker. A male patient was brought to the emergency department to syncope and complained of left chest pain. Cardiac angiography and electrocardiography were performed to rule out acute ischemic heart disease, and cardiac markers were checked. After relief of the symptoms and stabilization of the cardiac markers, the patient was discharged without any complications. Electrocardiography was normal, but cardiac angiography showed up to a 40% midsegmental stenosis of the right coronary artery with thrombotic plaque. The level of cardiac markers was elevated at least 5 to 10 times higher than the normal value, and the carboxyhemoglobin concentration was 35% measured at one hour after syncope. Following the diagnosis of acute carbon monoxide poisoning induced cardiomyopathy, the patient's medical history and work exposure history were examined. He was found to have been exposed to burning charcoal constantly during his work hours. Severe exposure to carbon monoxide was evident in the patient because of high carboxyhemoglobin concentration and highly elevated cardiac enzymes. We concluded that this exposure led to subsequent cardiac injury. He was diagnosed with acute carbon monoxide poisoning-induced cardiomyopathy due to an unsafe working environment. According to the results, the risk of exposure to noxious chemicals such as carbon monoxide by workers in the food service industry is potentially high, and workers in this sector should be educated and monitored by the occupational health service to prevent adverse effects.

  16. Development of restaurant serviceology based on the methodology of general theory of service

    Glushchenko V.; Glushchenko I.; Katz S.; Olshevskaya K.; Pryazhnikova A.; Stashkova E.

    2018-01-01

    The positions of restaurant service (service in restaurant business — restaurantology) are formed as a scientific basis for designing a business and assessing the quality of services in restaurant business, developing the service sector in restaurant business, exploring and forming theoretical bases for the development of economy and management in the restaurant business in the globalization of the market for such a kind of services, development of service and information technologies and com...

  17. Effects of new logistics services on restaurants' business model and strategy

    Vlassis, Nikolaos

    2016-01-01

    The restaurant industry is present in every part of the world and has been a subject of significant interest for academic scholars. Despite being a more stable industry, technological innovations have started to reach restaurants as well. The purpose of this research is to study and analyze one of these innovations introduced to the full-service restaurant industry. Traditional delivery services in the restaurant industry have been acting as agents between restaurants and customers with the r...

  18. Research of the Localization of Restaurant Service Robot

    Yu Qing-xiao

    2010-09-01

    Full Text Available This paper designs a restaurant service robot which could be applicable to providing basic service, such as ordering, fetching and sending food, settlement and so on, for the customers in the robot restaurant. In this study, both three landmarks positioning and landmark-based localization algorithms are proposed to localize the mobile robot with rough precision in the restaurant. And Optical Character Recognition (OCR technology is used to distinguish the unique table number of different landmarks. When the high localization precision must be granted around the pantry table, the RFID-based localization algorithm is proposed to localize the mobile robot. Various experiments show that the proposed algorithms could estimate the robot pose reasonably well and could accurately evaluate the localization performance. Finally, the proposed service robot could realize real-time self-localization in the restaurant.

  19. Research of the Localization of Restaurant Service Robot

    Yu Qing-xiao

    2010-09-01

    Full Text Available This paper designs a restaurant service robot which could be applicable to providing basic service, such as ordering, fetching and sending food, settlement and so on, for the customers in the robot restaurant. In this study, both three landmarks positioning and landmark-based localization algorithms are proposed to localize the mobile robot with rough precision in the restaurant. And Optical Character Recognition (OCR technology is used to distinguish the unique table number of different landmarks. When the high localization precision must be granted around the pantry table, the RFID-based localization algorithm is proposed to localize the mobile robot.Various experiments show that the proposed algorithms could estimate the robot pose reasonably well and could accurately evaluate the localization performance. Finally, the proposed service robot could realize real-time self-localization in the restaurant.

  20. Kolkata Paise Restaurant Problem and the Cyclically Fair Norm

    Banerjee, Priyodorshi; Mitra, Manipushpak; Mukherjee, Conan

    In this paper we revisit the Kolkata Paise Restaurant problem by allowing for a more general (but common) preference of the n customers defined over the set of n restaurants. This generalization allows for the possibility that each pure strategy Nash equilibrium differs from the Pareto efficient allocation. By assuming that n is small and by allowing for mutual interaction across all customers we design strategies to sustain cyclically fair norm as a sub-game perfect equilibrium of the Kolkata Paise Restaurant problem. We have a cyclically fair norm if n strategically different Pareto efficient strategies are sequentially sustained in a way such that each customer gets serviced in all the n restaurants exactly once between periods 1 and n and then again the same process is repeated between periods (n+1) and 2n and so on.

  1. Subjective evaluation of restaurant acoustics in a virtual sound environment

    Nielsen, Nicolaj Østergaard; Marschall, Marton; Santurette, Sébastien

    2016-01-01

    Many restaurants have smooth rigid surfaces made of wood, steel, glass, and concrete. This often results in a lack of sound absorption. Such restaurants are notorious for high sound noise levels during service that most owners actually desire for representing vibrant eating environments, although...... surveys report that noise complaints are on par with poor service. This study investigated the relation between objective acoustic parameters and subjective evaluation of acoustic comfort at five restaurants in terms of three parameters: noise annoyance, speech intelligibility, and privacy. At each...... location, customers filled out questionnaire surveys, acoustic parameters were measured, and recordings of restaurant acoustic scenes were obtained with a 64-channel spherical array. The acoustic scenes were reproduced in a virtual sound environment (VSE) with 64 loudspeakers placed in an anechoic room...

  2. Mrs. B.'s Lakeside Restaurant (In the Classroom).

    Borysiewicz, Pat

    1992-01-01

    Describes how the author and her kindergarten students created a cooking center and restaurant in which they participate in regular cooking projects to provide opportunities to apply newly acquired skills in reading, writing, and math. (MG)

  3. Investigation of Noise Pollution in Restaurants in Morogoro ...

    MICHAEL

    suggesting little or no impact of the indoor environment on the outdoor environment's noise level. ... provided by the music systems which are run in most restaurants. Therefore, proper ... people who visit or work in those areas depend on.

  4. Occupational Programs for the Restaurant/Hotel Business

    Hoenninger, Ronald W.; Riegel, Carl D.

    1978-01-01

    Describes the development of a Hotel and Restaurant Management Program, designed to provide career training, develop educational opportunities, and provide a forum through which the continuing education needs of the local hospitality industry could be assessed and evaluated. (TP)

  5. RESTAURANT AND CAFETERIA SERVICES ARRANGEMENTS FOR 1 MAY 2002

    Restaurant Supervisory Committee

    2002-01-01

    1. Restaurants As Wednesday 1 May is an official CERN holiday, restaurants no. 2 (DSR: bldg. 504 - Meyrin) and no. 3 (Avenance: bldg. 866 - Prévessin) will be closed as from Tuesda 30 April at 18h00. They will reopen on Thursday 2 May at 6h30 (rest. no. 2) and at 7h00 (rest. no. 3). On 1 May, a limited service will be provided by restaurant no. 1 (COOP: bldg. 501 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30. 2. Decentralised services No decentralised services (satellite cafétérias etc.) will operate. 3. Newspaper stand The newspaper kiosque in building 501 will be closed. Restaurant Supervisory Committee, tel. 77551

  6. Deaths from nasopharyngeal cancer among waiters and waitresses in Chinese restaurants.

    Yu, Ignatius T S; Chiu, Yuk-lan; Wong, Tze-wai; Tang, Jin-ling

    2004-10-01

    Previous studies have shown that waiters have a high risk of developing cancers of the buccal cavity and pharynx, but nasopharyngeal cancer (NPC) has not been specifically studied. This study was carried out to investigate whether waiters/waitresses in Chinese restaurants have an increased risk of dying from NPC. A mortality odds ratio study was used to estimate the relative risk of dying from NPC for waiters/waitresses working in Chinese restaurants in Hong Kong during the period 1986-1995, using the general population as the external comparison group and deceased kitchen workers as an internal comparison group. Cases were deaths from NPC and the controls were deaths from the selected sets of reference causes. Seventeen deaths from NPC were identified among 415 deceased waiters and four NPC deaths occurred among 140 deceased waitresses. The adjusted mortality odds ratio (aMOR) for NPC was increased among waiters, being 3.02 (95% CI 1.82-5.00) and 2.61 (95% CI 1.02-6.69) in the external and internal comparisons, respectively. For waitresses, the aMOR was 4.58 (95% CI 1.63-12.86) in the external comparison. Analysis by duration of union membership suggested a dose-response relationship. An increased risk of dying from NPC was observed among waiters/waitresses and could not be fully explained by bias or confounding factors. Possible risk factors related to poor indoor air quality in the service areas of Chinese restaurants in Hong Kong should be further investigated.

  7. Restaurant inspection frequency: The RestoFreq Study.

    Medu, Olanrewaju; Turner, Hollie; Cushon, Jennifer A; Melis, Deborah; Rea, Leslie; Abdellatif, Treena; Neudorf, Cory O; Schwandt, Michael

    2017-03-01

    Foodborne illness is an important contributor to morbidity and health system costs in Canada. Using number of critical hazards as a proxy for food safety, we sought to better understand how to improve food safety in restaurants. We compared the current standard of annual inspections to twice-yearly inspections among restaurants "at risk" for food safety infractions. These were restaurants that had three or more elevated-risk inspection ratings in the preceding 36 months. We conducted a two-arm randomized controlled trial between November 2012 and October 2014. The intervention was twice-yearly routine restaurant inspection compared to standard once-yearly routine inspection. Included were all restaurants within Saskatoon Health Region that were assessed as "at risk", with 73 restaurants in the intervention arm and 78 in the control arm. Independent sample t-tests were conducted between groups to compare: i) average number of critical hazards per inspection; and ii) proportion of inspections resulting in a rating indicating an elevated hazard. Over time we noted statistically significant improvements across both study arms, in number of both critical food safety hazards (decreased by 61%) and elevated-risk inspection ratings (decreased by 45%) (p < 0.0001). We observed no significant differences between the two groups pre- or post-intervention. Results suggest increasing the number of annual routine inspections in high-risk restaurants was not associated with a significant difference in measures of compliance with food safety regulations. Findings of this study do not provide evidence supporting increased frequency of restaurant inspection from annually to twice annually.

  8. DISPARITIES BETWEEN SERVICES DEMANDED AND SERVICES RECEIVED IN TAIWANESE RESTAURANTS

    Jui-Kuei Chen; I-Shuo Chen

    2010-01-01

    The aim of this study is to evaluate the service quality performance of Taiwanese foreign restaurants. After a review of the literature on service quality and discussions with managers of Taiwanese foreign restaurants, we decided to use the DINERSERV questionnaire. The methodology, an Importance-Performance Analysis (IPA), is used to categorize whole service items into four dimensions: 1) keep up the good work, 2) possible overkill, 3) low priority, and 4) concentrate here, all in accordance ...

  9. The Restaurant as Hybrid: Lean Manufacturer and Service Provider

    Christopher Muller

    2013-01-01

    Full Text Available Uniquely positioned as both consumer service providers and tangible finished goods manufacturers, restaurants sell at retail an inventory that is fabricated from raw materials at the site of consumption. This article illustrates how restaurant managers have historically used the fundamentals of just-in-time and lean manufacturing production, often without understanding the power for efficiency and profit each brings. The goal is to encourage restaurateurs to seek a better understanding of where these principles interface with service management theory.

  10. Added sugars in kids' meals from chain restaurants

    Scourboutakos, Mary J.; Semnani-Azad, Zhila; L'Abbé, Mary R.

    2016-01-01

    Objective To analyze the added sugars in kids' meals from Canadian chain restaurants in relation to the World Health Organization's proposed sugar recommendation (less than 5% of total daily calories should come from added sugars) and current recommendation (less than 10% of total daily calories should come from added sugars). Methods Total sugar levels were retrieved from the websites of 10 fast-food and 7 sit-down restaurants in 2010. The added sugar levels in 3178 kids' meals from Canadian...

  11. Public health inspectors in restaurants: what they do and why.

    Isaacs, S; Abernathy, T; Hart, B; Wilson, J

    1999-01-01

    This report identifies strategies used by public health inspectors in the Central West Region of Ontario during restaurant inspections, based on and comparing the perceptions of inspectors, their managers, and restaurant operators. Factors influencing the choice of strategies are reviewed, putting into perspective the importance of manager and policy expectations relative to other influences experienced by inspectors in the field. The need to set pragmatic and reality-tested criteria and objectives for a HACCP-based inspection protocol is discussed.

  12. Wireless Application for Ordering Management System in A Restaurant

    Purnama, James; Wibowo, Andrea Yunita

    2009-01-01

    The primary purpose of this application is to build a PDA (Personal Data Assistance) utility forordering in a restaurant. The benefits of implementing PDA on ordering management system in a restaurantare to make the waiters or waitresses’ works more efficient and also to make the orders more organized. Thefinding from this project is that PDA as a smart client has several benefits compare to other ordering systemin a restaurant. The conclusion of this project is that implementing PDA with its...

  13. Technology Integration for Restaurants & Hospitality Industry in the Year 2025

    Jasonos, Michael; McCormick , Richard

    2017-01-01

    The aim of this research is to serve the reader with an experience that evaluates the direction of how technology in restaurants and the overall hospitality industry will change throughout the coming decade and how it will look in the year 2025. The key concepts pertaining to the restaurant and hospitality industries growth through technological integration is based primarily on trends that have helped define today’s society. Everything moves faster and that is a direct reflection as t...

  14. Service design for Chinese restaurant management in Finland

    Yang, Yan

    2011-01-01

    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...

  15. How atmosphere in a restaurant can influence positively wine consumption?

    Vangelisti, Marie

    2017-01-01

    Master's thesis in International hotel and tourism management : Culinary leadership and innovation In today's restaurant industry, the global atmosphere of a place (ambiance, decoration, food, music…) has more influence on consumption behavior than the food itself. That is why the aims of this paper is to know how to manage the restaurant atmosphere in order to increase wine sales. Based on a literature review, an atmospheric model has been defined, by referring to this model, the restaura...

  16. Influence of season and type of restaurants on sashimi microbiota.

    Miguéis, S; Moura, A T; Saraiva, C; Esteves, A

    2016-10-01

    In recent years, an increase in the consumption of Japanese food in European countries has been verified, including in Portugal. These specialities made with raw fish, typical Japanese meals, have been prepared in typical and on non-typical restaurants, and represent a challenge to risk analysis on HACCP plans. The aim of this study was to evaluate the influence of the type of restaurant, season and type of fish used on sashimi microbiota. Sashimi samples (n = 114) were directly collected from 23 sushi restaurants and were classified as Winter and Summer Samples. They were also categorized according to the type of restaurant where they were obtained: as typical or non-typical. The samples were processed using international standards procedures. A middling seasonality influence was observed in microbiota using mesophilic aerobic bacteria, psychrotrophic microorganisms, Lactic acid bacteria, Pseudomonas spp., H 2 S positive bacteria, mould and Bacillus cereus counts parameters. During the Summer Season, samples classified as unacceptable or potentially Hazardous were observed. Non-typical restaurants had the most cases of Unacceptable/potentially hazardous samples 83.33%. These unacceptable results were obtained as a result of high values of pathogenic bacteria like Listeria monocytogenes and Staphylococcus aureus No significant differences were observed on microbiota counts from different fish species. The need to implement more accurate food safety systems was quite evident, especially in the warmer season, as well as in restaurants where other kinds of food, apart from Japanese meals, was prepared. © Crown copyright 2016.

  17. Mandating nutrient menu labeling in restaurants: potential public health benefits.

    Stran, Kimberly A; Turner, Lori W; Knol, Linda

    2013-03-01

    Many Americans have replaced home-cooked meals with fast food and restaurants meals. This contributes to increased incidences of overweight and obesity. Implementing policies that require restaurants to disclose nutrition information has the potential to improve nutrition knowledge and food behaviors. The purpose of this paper was to examine the potential health benefits of nutrient menu labeling in restaurants, the progress of this legislation and to provide results regarding the implementation of these policies. Data sources were obtained from a search of multiple databases including PubMed, Science Direct, Academic Search Premier, and Google Scholar. Study inclusion criteria were publication in the past ten years, obesity prevention, and utilization of nutrition labeling on menus in restaurants. The initial policies to provide consumers with nutrition information in restaurant settings began at the state levels in 2006. These laws demonstrated success, other states followed, and a national law was passed and is being implemented. Mandating nutrient menu disclosure has the potential to influence a large number of people; this legislation has the opportunity to impact Americans who dine at a fast food or chain restaurant. Given the growing obesity epidemic, continued research is necessary to gauge the effectiveness of this new law and its effects on the health status of the American people.

  18. Evaluation of Customer Satisfaction with Restaurant Services with ACSI Application

    Derli Luís Angnes

    2015-04-01

    Full Text Available Brazil has more than a million bars and restaurants, which are responsible for about 40% of the tourism GDP of the country. Restaurants are business organizations in the gastronomy and service sectors that besides providing individual satisfaction and social life are of great importance for people’s health. The main objective of this study was to validate a model for the customer satisfaction related to the service attributes in restaurants. The American Customer Satisfaction Index (ACSI was used as a model and methodology reference, based on a survey with 270 clients. The methodology employed was characterized by a qualitative exploratory study, for the understanding of the relevant attributes of restaurant services, and, a descriptive evaluation, with a qualitative approach based on the ACSI model and methodology. The data analysis involved multivariate statistics with structured equation modeling. The main results from the exploratory step resulted in a list of 27 evaluation attributes for restaurant services and the analyses with a modeling of structural equations used to validate this model suggest that the relationship, the quality and the valued experienced by the customers influence their satisfaction and loyalty towards the evaluated restaurants.

  19. Carbon monoxide from neighbouring restaurants: the need for an integrated multi-agency response.

    Keshishian, C; Sandle, H; Meltzer, M; Young, Y; Ward, R; Balasegaram, S

    2012-12-01

    Carbon monoxide (CO) is a colourless, odourless toxic gas produced during incomplete combustion of carbon-based fuels. Most CO incidents reported to the UK Health Protection Agency (HPA) are due to faulty gas appliances, and legislation exists to ensure gas appliances are properly installed. We present three CO poisoning incidents of unusual origin reported to the HPA. In each, residents living above restaurants were poisoned after workers left charcoal smouldering overnight in specialist or traditional ovens whilst ventilation systems were turned off. This led to production of CO, which travelled through floorboards and built up to dangerous concentrations in the flats. Working with local authorities, these incidents were investigated and resolved, and work was conducted to prevent further occurrences. The novel nature of these CO incidents led to delays in recognition and subsequent remedial action. Although previously undescribed, it is likely that due to the number of residences built above restaurants and the rising popularity of traditional cooking methods, similar incidents may be occurring and could increase in frequency. Multi-agency response and reporting mechanisms could be strengthened. Awareness raising in professional groups and the public on the importance of correct ventilation of such appliances is vital.

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

    Lai Wang Wang; Thanh Tuyen Tran

    2014-01-01

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

  1. Predictors of total calories purchased at fast-food restaurants: restaurant characteristics, calorie awareness, and use of calorie information.

    Brissette, Ian; Lowenfels, Ann; Noble, Corina; Spicer, Deborah

    2013-01-01

    To examine purchase patterns at fast-food restaurants and their relation to restaurant characteristics, customer characteristics, and use of calorie information. Cross-sectional survey. Fast-food restaurants in New York State. Adult fast-food restaurant customers (n = 1,094). Restaurant characteristics (fast-food chain type, presence of calorie labels, and poverty of location), participant characteristics (demographics, calorie knowledge, awareness, and use), and customer purchasing patterns (ordering low-calorie or no beverage, small or no fries, or restaurant and customer characteristics, fast-food chain customer age, sex, calorie use, and calorie awareness were independently associated with total calories purchased (all P < .05; model R2 = .19). When 3 purchasing patterns were added to the model, calorie use (P = .005), but not calorie awareness, remained associated with total calories purchased. The 3 purchase patterns collectively accounted for the majority of variance in calorie totals (Δ model R2 = .40). Promoting use of calorie information, purchase strategies, and calorie awareness represents complementary ways to support lower-calorie choices at fast-food chains. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  2. Service quality provision in upmarket restaurants: a survey of diners in three restaurants in a Gauteng casino complex

    A Nicolaides

    2012-01-01

    Full Text Available A number of studies have established that service quality has a direct impact on a restaurant’s profitability. This study made an empirical assessment of customers’ perceptions and expectations of service to measure service quality in three restaurants in a casino complex in Gauteng Province in South Africa. The research helped to assess the levels of customer satisfaction with service provision in three restaurants and identified factors that contribute to customer satisfaction and dissatisfaction; It also determined the current status of service and compared and ranked three restaurants service provision. Another importance was the aiding in the establishment of customer service standards for the restaurants concerned. The tipping of waitrons was also used as an indicator of customer satisfaction with service provision in general. A three-column SERVQUAL instrument was used together with part of the Fishbein model. The study was able to firstly determine and analyze service gaps that exist in the service delivery procedure to measure service quality as well as general customer satisfaction and secondly, to evaluate customers’ attitudes towards the service measure attributes of similar restaurants in the same location. The findings offer implications to improve service quality in restaurant business in general.

  3. Obstacles to nutrition labeling in restaurants.

    Almanza, B A; Nelson, D; Chai, S

    1997-02-01

    This study determined the major obstacles that foodservices face regarding nutrition labeling. Survey questionnaire was conducted in May 1994. In addition to demographic questions, the directors were asked questions addressing willingness, current practices, and perceived obstacles related to nutrition labeling. Sixty-eight research and development directors of the largest foodservice corporations as shown in Restaurants & Institutions magazine's list of the top 400 largest foodservices (July 1993). P tests were used to determine significance within a group for the number of foodservices that were currently using nutrition labeling, perceived impact of nutrition labeling on sales, and perceived responsibility to add nutrition labels. Regression analysis was used to determine the importance of factors on willingness to label. Response rate was 45.3%. Most companies were neutral about their willingness to use nutrition labeling. Two thirds of the respondents were not currently using nutrition labels. Only one third thought that it was the foodservice's responsibility to provide such information. Several companies perceived that nutrition labeling would have a potentially negative effect on annual sales volume. Major obstacles were identified as menu or personnel related, rather than cost related. Menu-related obstacles included too many menu variations, limited space on the menu for labeling, and loss of flexibility in changing the menu. Personnel-related obstacles included difficulty in training employees to implement nutrition labeling, and not enough time for foodservice personnel to implement nutrition labeling. Numerous opportunities will be created for dietetics professionals in helping foodservices overcome these menu- or personnel-related obstacles.

  4. LIMITED RESTAURANT SERVICE: ASCENSION AND WHITSUNTIDE WEEKENDS

    2003-01-01

    Details of the arrangements to ensure the provision of a restaurant service during the Ascension and Whitsuntide weekends are given below. On all the days indicated, hot meals will be served from 11h30 to 14h00 and 18h00 to 19h30. DATERESTAURANT No.Opening times ASCENSION Thursday, May 29 1 2 08h00 - 21h00 3 Friday, May 30 1 2 07h00 - 21h00 3 07h00 - 18h00 Saturday, May 31 1 2 09h00 - 20h00 3 Sunday, June 1st 1 2 09h00 - 20h00 3 WHITSUNTIDE Saturday, June 7 1 08h00 - 21h00 2 3 Sunday, June 8 1 08h00 - 21h00 2 3 Monday, June 9 1 08h00 - 21h00 2 3 SATELLITE CAFETERIAS (Bldgs. 30, 40, 54) will open at the usual hours on Friday 30 May only. The KIOSK will open from 8:00 to 17:00 hrs on Friday 30 May.

  5. Comparing nutrition environments in bodegas and fast-food restaurants.

    Neckerman, Kathryn M; Lovasi, Laszlo; Yousefzadeh, Paulette; Sheehan, Daniel; Milinkovic, Karla; Baecker, Aileen; Bader, Michael D M; Weiss, Christopher; Lovasi, Gina S; Rundle, Andrew

    2014-04-01

    Many small grocery stores or "bodegas" sell prepared or ready-to-eat items, filling a niche in the food environment similar to fast-food restaurants. However, little comparative information is available about the nutrition environments of bodegas and fast-food outlets. This study compared the nutrition environments of bodegas and national chain fast-food restaurants using a common audit instrument, the Nutrition Environment Measures Study in Restaurants (NEMS-R) protocol. The analytic sample included 109 bodegas and 107 fast-food restaurants located in New York City neighborhoods in the upper third and lower third of the census tract poverty rate distribution. Inter-rater reliability was evaluated in 102 food outlets, including 31 from the analytic sample and 71 from a supplementary convenience sample. The analysis compared scores on individual NEMS-R items, a total summary score, and subscores indicating healthy food availability, nutrition information, promotions of healthy or unhealthy eating, and price incentives for healthy eating, using t tests and χ(2) statistics to evaluate differences by outlet type and neighborhood poverty. Fast-food restaurants were more likely to provide nutrition information, and bodegas scored higher on healthy food availability, promotions, and pricing. Bodegas and fast-food restaurants had similar NEMS-R total scores (bodegas 13.09, fast food 14.31; P=0.22). NEMS-R total scores were higher (indicating healthier environments) in low- than high-poverty neighborhoods among both bodegas (14.79 vs 11.54; P=0.01) and fast-food restaurants (16.27 vs 11.60; Pnutrition environments in the two types of food outlets. Copyright © 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  6. Food allergy knowledge and attitude of restaurant personnel in Turkey.

    Sogut, Ayhan; Kavut, Ayşe Baççıoğlu; Kartal, İbrahim; Beyhun, Ercument Nazim; Çayır, Atilla; Mutlu, Mehmet; Özkan, Behzat

    2015-02-01

    The incidence of food-induced allergic reactions is gradually increasing. Most of these allergic reactions occur in restaurants. Therefore, this study aims to investigate the awareness of restaurant personnel about food allergy. The training, knowledge levels on food allergy, and comfort level in providing safe food of 351 restaurant personnel in Erzurum Province, Turkey, were assessed through a face-to-face survey. Among the participants, 81.5% were male (mean age 28.5 ± 8.5 years). Among them, 17.1% were chefs, 11.1% managers, 5.7% owners, and 66.1% waiters. Food allergy training was reported by 17.1% of the participants. The rates of restaurant personnel who gave the correct answers to the 4 questionnaire items, "Customers with food allergies can safely consume a small amount of that food/Food allergic reaction can cause death/If a customer is having an allergic reaction, it is appropriate to immediately serve them water to 'dilute' the allergen/Removing an allergen from a finished meal (eg, taking off nuts) may be all that is necessary to provide a safe meal for an allergic customer," which measure food allergy knowledge levels, were 46.4%, 65.7%, 55.0%, and 65.7%, respectively. According to our study, there are gaps in the food allergy knowledge of restaurant personnel. Because preparing and serving safe meals to patients with food allergy in restaurants is important, the training of restaurant personnel in food allergy is necessary. © 2014 ARS-AAOA, LLC.

  7. Enteric pathogen sampling of tourist restaurants in Bangkok, Thailand.

    Teague, Nathan S; Srijan, Apichai; Wongstitwilairoong, Boonchai; Poramathikul, Kamonporn; Champathai, Thanaporn; Ruksasiri, Supaporn; Pavlin, Julie; Mason, Carl J

    2010-01-01

    Travelers' diarrhea (TD) is the most prevalent disorder affecting travelers to developing countries. Thailand is considered "moderately risky" for TD acquisition, but the risk by city visited or behavior of the visitor has yet to be definitely defined. Restaurant eating is consistently associated with the acquisition of diarrhea while traveling, and pathogen-free meals serve as a marker of public health success. This study seeks to ascertain a traveler's risk of exposure to certain bacterial gastric pathogens while eating at Bangkok restaurants recommended in popular tourist guide books. A cross-sectional tourist restaurant survey was conducted. Thirty-five restaurants recommended in the two top selling Bangkok guidebooks on Amazon.com were sampled for bacterial pathogens known to cause diarrhea in Thailand, namely Salmonella, Campylobacter, and Arcobacter (a Campylobacter-like organism). A total of 70 samples from two meals at each restaurant were obtained. Suspected bacterial pathogens were isolated by differential culture and tested for antibiotic resistance. Salmonella group E was isolated from one meal (2%), and Arcobacter butzleri from nine meals (13%). Campylobacter spp. were not found. The large majority of A butzleri isolates were resistant to azithromycin but susceptible to ciprofloxacin and an aminoglycoside. A traveler's risk of exposure to established bacterial pathogens, Salmonella and Campylobacter, by eating in recommended restaurants is small. Arcobacter butzleri exposure risk is 13% per meal eaten, and rises to 75% when 10 meals are eaten. All restaurants, regardless of price, appear to be equally "risky." Current evidence points to Arcobacter being pathogenic in humans; however, further research is needed to conclusively define pathogenicity. Routine prophylaxis for diarrhea is not recommended; however, travelers should be aware of the risk and come prepared with adequate and appropriate self-treatment medications.

  8. Absolute and relative densities of fast-food versus other restaurants in relation to weight status: Does restaurant mix matter?

    Polsky, Jane Y; Moineddin, Rahim; Dunn, James R; Glazier, Richard H; Booth, Gillian L

    2016-01-01

    Given the continuing epidemic of obesity, policymakers are increasingly looking for levers within the local retail food environment as a means of promoting healthy weights. To examine the independent and joint associations of absolute and relative densities of restaurants near home with weight status in a large, urban, population-based sample of adults. We studied 10,199 adults living in one of four cities in southern Ontario, Canada, who participated in the Canadian Community Health Survey (cycles 2005, 2007/08, 2009/10). Multivariate models assessed the association of weight status (obesity and body mass index) with absolute densities (numbers) of fast-food, full-service and other restaurants, and the relative density (proportion) of fast-food restaurants (FFR) relative to all restaurants within ~10-minute walk of residential areas. Higher numbers of restaurants of any type were inversely related to excess weight, even in models adjusting for a range of individual covariates and area deprivation. However, these associations were no longer significant after accounting for higher walkability of areas with high volumes of restaurants. In contrast, there was a direct relationship between the proportion of FFR relative to all restaurants and excess weight, particularly in areas with high volumes of FFR (e.g., odds ratio for obesity=2.55 in areas with 5+ FFR, 95% confidence interval: 1.55-4.17, across the interquartile range). Policies aiming to promote healthy weights that target the volume of certain retail food outlets in residential settings may be more effective if they also consider the relative share of outlets serving more and less healthful foods. Copyright © 2015 Elsevier Inc. All rights reserved.

  9. One year of smokefree bars and restaurants in New Zealand: Impacts and responses

    Wilson Nick

    2006-03-01

    Full Text Available Abstract Background New Zealand introduced a smokefree bars and restaurants policy in December 2004. We reviewed the data available at December 2005 on the main public health, societal and political impacts and responses within New Zealand to the new law. Methods Data were collected from publicly available survey reports, and from government departments and interviews. This included data on smoking in bars, attitudes to smokefree bars, bar patronage, socially cued smoking, and perceived rights to smokefree workplaces. Results The proportion of surveyed bars with smoking occurring decreased from 95% to 3% during July 2004 – April 2005. Between 2004 and 2005, public support for smokefree bars rose from 56% to 69%. In the same period, support for the rights of bar workers to have smokefree workplaces rose from 81% to 91%. During the first ten months of the smokefree bars policy, there were only 196 complaints to officials about smoking in the over 9900 licensed premises. The proportion of smokers who reported that they smoked more than normal at bars, nightclubs, casinos and cafés halved between 2004 and 2005 (from 58% to 29%. Seasonally adjusted sales in bars and clubs changed little (0.6% increase between the first three quarters of 2004 and of 2005, while café and restaurant sales increased by 9.3% in the same period. Both changes continued existing trends. Compared to the same period in 2004, average employment during the first three quarters of 2005 was up 24% for 'pubs, taverns and bars', up 9% for cafés/restaurants, and down 8% for clubs (though employment in 'pubs, taverns and bars' may have been affected by unusually high patronage around a major sports-series. The proportion of bar managers who approved of smokefree bars increased from 44% to 60% between November 2004 and May 2005. Bar managers also reported increased agreement with the rights of bar workers and patrons to smokefree environments. The main reported concerns of the

  10. One year of smokefree bars and restaurants in New Zealand: Impacts and responses

    Thomson, George; Wilson, Nick

    2006-01-01

    Background New Zealand introduced a smokefree bars and restaurants policy in December 2004. We reviewed the data available at December 2005 on the main public health, societal and political impacts and responses within New Zealand to the new law. Methods Data were collected from publicly available survey reports, and from government departments and interviews. This included data on smoking in bars, attitudes to smokefree bars, bar patronage, socially cued smoking, and perceived rights to smokefree workplaces. Results The proportion of surveyed bars with smoking occurring decreased from 95% to 3% during July 2004 – April 2005. Between 2004 and 2005, public support for smokefree bars rose from 56% to 69%. In the same period, support for the rights of bar workers to have smokefree workplaces rose from 81% to 91%. During the first ten months of the smokefree bars policy, there were only 196 complaints to officials about smoking in the over 9900 licensed premises. The proportion of smokers who reported that they smoked more than normal at bars, nightclubs, casinos and cafés halved between 2004 and 2005 (from 58% to 29%). Seasonally adjusted sales in bars and clubs changed little (0.6% increase) between the first three quarters of 2004 and of 2005, while café and restaurant sales increased by 9.3% in the same period. Both changes continued existing trends. Compared to the same period in 2004, average employment during the first three quarters of 2005 was up 24% for 'pubs, taverns and bars', up 9% for cafés/restaurants, and down 8% for clubs (though employment in 'pubs, taverns and bars' may have been affected by unusually high patronage around a major sports-series). The proportion of bar managers who approved of smokefree bars increased from 44% to 60% between November 2004 and May 2005. Bar managers also reported increased agreement with the rights of bar workers and patrons to smokefree environments. The main reported concerns of the national and regional

  11. One year of smokefree bars and restaurants in New Zealand: impacts and responses.

    Thomson, George; Wilson, Nick

    2006-03-14

    New Zealand introduced a smokefree bars and restaurants policy in December 2004. We reviewed the data available at December 2005 on the main public health, societal and political impacts and responses within New Zealand to the new law. Data were collected from publicly available survey reports, and from government departments and interviews. This included data on smoking in bars, attitudes to smokefree bars, bar patronage, socially cued smoking, and perceived rights to smokefree workplaces. The proportion of surveyed bars with smoking occurring decreased from 95% to 3% during July 2004-April 2005. Between 2004 and 2005, public support for smokefree bars rose from 56% to 69%. In the same period, support for the rights of bar workers to have smokefree workplaces rose from 81% to 91%. During the first ten months of the smokefree bars policy, there were only 196 complaints to officials about smoking in the over 9900 licensed premises. The proportion of smokers who reported that they smoked more than normal at bars, nightclubs, casinos and cafés halved between 2004 and 2005 (from 58% to 29%). Seasonally adjusted sales in bars and clubs changed little (0.6% increase) between the first three quarters of 2004 and of 2005, while café and restaurant sales increased by 9.3% in the same period. Both changes continued existing trends. Compared to the same period in 2004, average employment during the first three quarters of 2005 was up 24% for 'pubs, taverns and bars', up 9% for cafés/restaurants, and down 8% for clubs (though employment in 'pubs, taverns and bars' may have been affected by unusually high patronage around a major sports-series). The proportion of bar managers who approved of smokefree bars increased from 44% to 60% between November 2004 and May 2005. Bar managers also reported increased agreement with the rights of bar workers and patrons to smokefree environments. The main reported concerns of the national and regional Hospitality Associations, in 2005

  12. DETERMINANTS OF CONSUMER PREFERENCES IN ADDIS ABABA RESTAURANTS

    Dejene Mamo BEKANA

    2010-01-01

    Full Text Available This study was proposed to explore the determinants of consumer preferences in Addis Ababa restaurants. Using consumer behavior literatures and theories it was hypothesized that disposable income, price, quality, hygiene practices, friendliness of restaurant staff, safety of food and range or menu variety are important determinants of consumer choice for restaurants. Primary data were generated from 265 customers of 55 restaurants randomly selected with the use of questionnaire of which 258 of the questionnaire ended usable. The non parametric hypothesis testing statistical tool, chi –square tests, and measures of variation were used for statistical analysis purposes. The anticipation of the researcher was that the hypothesis testing results would be significant in parallel with the hypothesized facts. The findings of the research suggest that income has insignificant impact up on quality price trade of among consumers of different income categories. Other hypothesis associated with price, quality, friendliness of restaurant staff, quick table service and range or menu varieties are found to be statistically significant. Over all, the research results suggest that restaurateurs should design marketing strategy that integrates the attributes used in this study to satisfy the needs and wants of their customers and differentiation of their products and services on the basis of the variables scored as they are significant considerations by consumers.

  13. Methodological Grounds of Managing Innovation Development of Restaurants

    Naidiuk V. S.

    2013-12-01

    Full Text Available The goal of the article lies in identification and further development of methodological grounds of managing the innovation development of restaurants. Based on the data of the critical analysis of existing scientific views on interpretation of the essence of the “managing innovation development of an enterprise” notion, the article conducts clarification of this definition. In the result of the study the article builds up a cause-effect diagram of solution of the problem of ensuring efficient management of the innovation development of a restaurant. The article develops a conceptual scheme of development and realisation of the strategy of innovation development in a restaurant. It experimentally confirms the hypothesis of availability of a very strong density of the feedback between resistance to innovation changes and a variable share of qualified personnel that is capable of permanent development (learning and generation of new ideas, in restaurants and builds a model of dependency between them. The prospects of further studies in this direction could become scientific studies directed at development of methodical approaches to identification of the level of innovation potential and assessment of efficiency of managing innovation development of different (by type, class, size, etc. restaurants. The obtained data could also be used for development of a new or improvement of the existing tools of strategic management of innovation development at the micro-level.

  14. Added sugars in kids' meals from chain restaurants.

    Scourboutakos, Mary J; Semnani-Azad, Zhila; L'Abbé, Mary R

    2016-06-01

    To analyze the added sugars in kids' meals from Canadian chain restaurants in relation to the World Health Organization's proposed sugar recommendation (less than 5% of total daily calories should come from added sugars) and current recommendation (less than 10% of total daily calories should come from added sugars). Total sugar levels were retrieved from the websites of 10 fast-food and 7 sit-down restaurants in 2010. The added sugar levels in 3178 kids' meals from Canadian chain restaurants were calculated in 2014 (in Toronto, Canada) by subtracting all naturally occurring sugars from the total sugar level. The average amount of added sugars in restaurant kids' meals (25 ± 0.36 g) exceeded the WHO's proposed daily recommendation for sugar intake. There was a wide range of added sugar levels in kids' meals ranging from 0 g to 114 g. 50% of meals exceeded the WHO's proposed daily sugar recommendation, and 19% exceeded the WHO's current daily sugar recommendation. There is a wide range of sugar levels in kids' meals from restaurants, and many contain more than a day's worth of sugar.

  15. Restaurant menu labeling use among adults--17 states, 2012.

    Lee-Kwan, Seung Hee; Pan, Liping; Maynard, Leah; Kumar, Gayathri; Park, Sohyun

    2014-07-11

    Many persons underestimate the calories in restaurant foods. Increased attention has been given to menu labeling (ML) as a way to provide consumers with point-of-purchase information that can help them reduce calorie intake and make healthier dietary choices. In 2010, a federal law was passed requiring restaurants with 20 or more establishments to display calorie information on menus and menu boards.* The regulations to implement this federal law have not been finalized, but some states and local jurisdictions have implemented their own ML policies, and many restaurants have already begun providing ML. To assess fast food and chain restaurant ML use by state and by demographic subgroup, CDC examined self-reported ML use by adults in 17 states that used the Sugar-Sweetened Beverages and Menu Labeling optional module in the 2012 Behavioral Risk Factor Surveillance System (BRFSS) survey. Based on approximately 97% of adult BRFSS respondents who noticed ML information at restaurants, the estimated overall proportion of ML users in the 17 states was 57.3% (range = 48.7% in Montana to 61.3% in New York). The prevalence of ML use was higher among women than men for all states; the patterns varied by age group and race/ethnicity across states. States and public health professionals can use these findings to track the use of ML and to develop targeted interventions to increase awareness and use of ML among nonusers.

  16. The end of an era for the CERN Restaurant

    Corinne Pralavorio

    2015-01-01

    She’s known ten Directors-General, six managers and dozens of colleagues. Her small frame and silver hair, which seem to defy time, are well-known to the thousands of people who use the restaurant. Martine Schmitt is leaving CERN’s Restaurant 1 on 30 January, after an incredible 45 years of service.   “I've been here my whole life," she sighs. "I've seen generation after generation of CERN people and have watched their children grow up." Martine started working at the CERN Restaurant in October 1969, when she was 18 years old. At the time, the restaurant was run by the Coop and Martine was assigned to the kiosk, where she worked until 1990. For the past 25 years, though, she has been a cashier in the restaurant, a role that she has always performed impeccably, greeting her clients with unfailing politeness. “She's reserved and very sensitive, and always wants to hear our news,” her colleagues say. ...

  17. Hospitalizations among employees in the Danish hotel and restaurant industry.

    Hannerz, Harald; Tüchsen, Finn; Kristensen, Tage S

    2002-09-01

    The aim of the present study was to provide a broad picture of the morbidity among employees in the Danish hotel and restaurant industry. Cohorts of all 20-59-year-old employees in the Danish hotel and restaurant industry in the years 1981, 1986, 1991 and 1994 were formed to calculate age-standardized hospitalization ratios (SHR) and time trends (1981-1997) for many different diagnoses. Both for women and men, significantly higher SHRs were found for infectious and parasitic diseases, neoplasms, diseases in the nervous system and sense organs, diseases of the circulatory system, diseases of the respiratory system, diseases of the digestive system and diseases of the musculoskeletal system among employees in hotels and restaurants than in the digestive system and diseases of the musculoskeletal system among employees in hotels and restaurants than in the working population at large. Furthermore, among women a significantly elevated risk was found for injuries in the lower extremities, injuries in the upper extremities and head injuries, and among men a high risk was found for head injuries and a low risk for ruptures in ligaments and muscles. The trend assessments did not detect any significant changes in SHRs over time. Employment in the Danish hotel and restaurant industry is associated with an elevated hospitalization risk due to many diseases, which may be related to occupation and lifestyle. In line with the official policy of reducing inequality in health, focus should be placed on the health problems in this group.

  18. RESTAURANT and CAFETERIA SERVICES: ARRANGEMENTS for MAY 1st, 2003

    2003-01-01

    1. Restaurants As Thursday, May 1st, is an official CERN holiday, restaurants no. 2 (DSR : Bldg. 504 - Meyrin) and no. 3 (Avenance : Bldg. 866 - Prévessin) will be closed as from Wednesday, April 30 at 18h00. They will reopen on Friday, May 2nd at 6h30 (rest. no. 2) and at 7h00 (rest. no. 3). On May 1st, a limited service will be provided by restaurant no. 1 (COOP : Bldg. 501 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30. 2. Newspaper stand The newspaper kiosque run by restaurant no. 1 in building 501 will be closed. 3. Decentralised services No decentralised services (satellite cafétérias etc.) will operate on May 1st, but will resume their normal activites on Friday, May 2nd, except for those dependent on restaurant no. 3 (Prévessin site) which will not reopen until Monday, May 5, 2003.

  19. A risk-based restaurant inspection system in Los Angeles County.

    Buchholz, U; Run, G; Kool, J L; Fielding, J; Mascola, L

    2002-02-01

    The majority of local health departments perform routine restaurant inspections. In Los Angeles County (LAC), California, approximately $10 million/year is spent on restaurant inspections. However, data are limited as to whether or not certain characteristics of restaurants make them more likely to be associated with foodborne incident reports. We used data from the LAC Environmental Health Management Information System (EHMIS), which records the results of all routine restaurant inspections as well as data regarding all consumer-generated foodborne incidents that led to a special restaurant inspection by a sanitarian (investigated foodborne incidents [IFBIs]). We analyzed a cohort of 10,267 restaurants inspected from 1 July 1997 to 15 November 1997. We defined a "case restaurant" as any restaurant with a routine inspection from 1 July 1997 to 15 November 1997 and a subsequent IFBI from 1 July 1997 to 30 June 1998. Noncase restaurants did not have an IFBI from I July 1997 to 30 June 1998. We looked for specific characteristics of restaurants that might be associated with the restaurant subsequently having an IFBI, including the size of restaurant (assessed by number of seats), any previous IFBIs, the overall inspection score, and a set of 38 violation codes. We identified 158 case restaurants and 10,109 noncase restaurants. In univariate analysis, middle-sized restaurants (61 to 150 seats; n = 1,681) were 2.8 times (95% confidence interval [CI] = 2.0 to 4.0) and large restaurants (>150 seats; n = 621) were 4.6 times (95% CI = 3.0 to 7.0) more likely than small restaurants (restaurants. In addition, the likelihood of a restaurant becoming a case restaurant increased as the number of IFBIs in the prior year increased (chi2 for linear trend, P value = 0.0005). Other factors significantly associated with the occurrence of an IFBI included a lower overall inspection score, the incorrect storage of food, the reuse of food, the lack of employee hand washing, the lack of

  20. An analysis of online reviews of upscale Iberian restaurants

    L. Pacheco

    2018-05-01

    Full Text Available Electronic word-of-mouth (eWOM has gained importance with the emergence of new online tools and the hospitality sector is at the core of this phenomenon. In this study, we use a data set of client reviews for Michelin starred restaurants located in Portugal and Spain to analyze the reviews in terms of overall satisfaction and four specific attributes. By employing statistical tests and regression analysis we find that the “food” and “service” attributes show a greater correlation with overall satisfaction than other criteria, and those attributes are common across restaurant segments and countries. These results have implications for the restaurant industry, highlighting the most important determinants of overall satisfaction. Some areas would benefit from small improvements and investments, which could make a difference in terms of rating and might bring a competitive advantage.

  1. Restaurants and hotels expenditure in Polish households of the elderly

    Piekut Marlena

    2016-03-01

    Full Text Available The age of household members is an important factor for expenditures. The aim of the study is to investigate the level of expenditure on restaurants and hotels incurred in Polish households of the elderly in 2004-2013 and to identify the factors affecting such expenditures. The source of information used in the study was the household budget survey of the Central Statistical Office of Poland. The main methods used in this study were variance analysis and regression analysis. Restaurants and hotels expenditure increases every year together with their share in total household expenditure. The most important factors affecting the restaurants and hotels spending in Polish households of the elderly are: income per capita and the level of education of the head of the family. The study on consumption determinants at different groups leads to better understanding of consumer behavior circumstances and thereby ensuring a good quality of life for the people of the elderly.

  2. Restaurant closure for the Jeûne genevois

    2007-01-01

    Restaurant 1 will be closed on Thursday 6th September (Jeûne Genevois) as well as Friday 7th, Saturday 8th and Sunday 9th September for technical reasons. During this time, Restaurant 2 will be open at the following times: –\tThursday 6th September: 9:00 – 20:00 –\tFriday 7th September: 8:00 – 20:00 –\tSaturday 8th and Sunday 9th September: 9:00–20:00 Hot meals will be served on all 4 days from 12:00 to 14:00 and from 18:00 to 19:30. For more information please see http://cern.ch/restaurant2 Thank you for your understanding.

  3. Accuracy of Stated Energy Contents of Restaurant Foods

    Urban, Lorien E.; McCrory, Megan A.; Dallal, Gerard E.; Das, Sai Krupa; Saltzman, Edward; Weber, Judith L.; Roberts, Susan B.

    2015-01-01

    Context National recommendations for the prevention and treatment of obesity emphasize reducing energy intake. Foods purchased in restaurants provide approximately 35% of the daily energy intake in US individuals but the accuracy of the energy contents listed for these foods is unknown. Objective To examine the accuracy of stated energy contents of foods purchased in restaurants. Design and Setting A validated bomb calorimetry technique was used to measure dietary energy in food from 42 restaurants, comprising 269 total food items and 242 unique foods. The restaurants and foods were randomly selected from quick-serve and sit-down restaurants in Massachusetts, Arkansas, and Indiana between January and June 2010. Main Outcome Measure The difference between restaurant-stated and laboratory-measured energy contents, which were corrected for standard metabolizable energy conversion factors. Results The absolute stated energy contents were not significantly different from the absolute measured energy contents overall (difference of 10 kcal/portion; 95% confidence interval [CI], −15 to 34 kcal/portion; P=.52); however, the stated energy contents of individual foods were variable relative to the measured energy contents. Of the 269 food items, 50 (19%) contained measured energy contents of at least 100 kcal/portion more than the stated energy contents. Of the 10% of foods with the highest excess energy in the initial sampling, 13 of 17 were available for a second sampling. In the first analysis, these foods contained average measured energy contents of 289 kcal/portion (95% CI, 186 to 392 kcal/portion) more than the stated energy contents; in the second analysis, these foods contained average measured energy contents of 258 kcal/portion (95% CI, 154 to 361 kcal/portion) more than the stated energy contents (Prestaurant foods were accurate overall. However, there was substantial inaccuracy for some individual foods, with understated energy contents for those with lower

  4. Consumers’ estimation of calorie content at fast food restaurants: cross sectional observational study

    Block, Jason Perry; Condon, Suzanne K; Kleinman, Ken Paul; Mullen, Jewel; Linakis, Stephanie; Rifas-Shiman, Sheryl Lynn; Gillman, Matthew William

    2013-01-01

    Objective: To investigate estimation of calorie (energy) content of meals from fast food restaurants in adults, adolescents, and school age children. Design: Cross sectional study of repeated visits to fast food restaurant chains. Setting: 89 fast food restaurants in four cities in New England, United States: McDonald’s, Burger King, Subway, Wendy’s, KFC, Dunkin’ Donuts. Participants: 1877 adults and 330 school age children visiting restaurants at dinnertime (evening meal) in 2010 and 2011; 1...

  5. Identification of Site Selection Factors in the U.S. Franchise Restaurant Industry: An Exploratory Study

    Park, Kunsoon

    2002-01-01

    The purpose of this study was to identify and rank the importance of the site selection factors that influence the U.S. franchise restaurant industry as well as rank the confidence level of the experts. To identify the site selection factors, this study sought assistance and support from restaurant professionals. The Delphi technique was used to elicit the opinions of a panel of experts regarding the site selection factors. The panel was composed of restaurant professionals of restaurant c...

  6. Consumer satisfaction and dissatisfaction of upscale restaurant dining :a two dimensional approach

    Sun, Lou-Hon

    1994-01-01

    Dining out is one of the most popular leisure activities in developed countries. A review of the studies on consumer satisfaction and dissatisfaction (CS/D) in restaurant dining indicates that the majority of restaurant management literature deals with the product/service dimension of restaurant dining and that the leisure dimension of restaurant dining has not been explored. This study was approached with a desire to combine the knowledge from leisure, tourism, marketing, and service managem...

  7. House Restaurant at The Cliff House Sample Tasting Dinner Menu 2017

    House Restaurant at the Cliff House

    2017-01-01

    Our award winning, Michelin star restaurant at The Cliff House Hotel, Ireland, brings foodies from all over the world to this seaside village in West Waterford. Both our main House Restaurant as well as our easy, unpretentious bar food honour the great Irish produce of Waterford, Cork and the Irish Sea. House Restaurant operates for dinner Wednesday - Saturday inclusive in Winter and Tuesday - Saturday inclusive in Summer, opening Sunday nights on bank holiday weekends. Bar Restaurant is o...

  8. Location-based social networking media for restaurant promotion and food review using mobile application

    Luhur H.S.; Widjaja N.D.

    2014-01-01

    This paper is focusing on the development of a mobile application for searching restaurants and promotions with location based and social networking features. The main function of the application is to search restaurant information. Other functions are also available in this application such as add restaurant, add promotion, add photo, add food review, and other features including social networking features. The restaurant and promotion searching application will be developed under Android pl...

  9. Improvement of business performance in restaurants using innovation strategies

    Gagić Snježana

    2014-01-01

    Full Text Available Innovation is an important aspect of contemporary business. Rapid change in guests' preferences and expectations significantly affect the restaurant industry. Meeting the diverse hospitality needs implies making innovative programs in all processes such as technical, technological as well as service oriented. Hospitality industry enters into the process of accelerated changes of modern equipment, updated technology, business strategies and hospitality management. The paper will discuss innovative offer design, molecular gastronomy, modern food presentation technique as well as authentic culinary products offer. By introducing such innovations, restaurants create the image of organisations following current trends as well as responding to the market requirements.

  10. Work on the extension of Restaurant No. 1

    GS Department

    2010-01-01

    The work on the extension of Restaurant No. 1 will start on 12 April 2010. The section of the terrace currently available will be closed from this date onwards and the south terrace (see drawing) will gradually be made available in its place. Worksite for the extension of Restaurant No. 1.  Closure of current terrace on 2 April. Opening of south terrace on 12 April. Opening of second area of terrace at the end of April. Opening of third area of terrace in May.

  11. The Effect of Fast Food Restaurants on Obesity

    Currie, Janet; DellaVigna, Stefano; Moretti, Enrico; Pathania, Vikram

    2009-01-01

    We investigate the health consequences of changes in the supply of fast food using the exact geographical location of fast food restaurants. Specifically, we ask how the supply of fast food affects the obesity rates of 3 million school children and the weight gain of over 1 million pregnant women. We find that among 9th grade children, a fast food restaurant within a tenth of a mile of a school is associated with at least a 5.2 percent increase in obesity rates. There is no discernable effect...

  12. Opening times for CERN restaurants over the Easter weekend

    2014-01-01

    Restaurants No. 1 and No. 3 will be closed from Friday 18 April to Monday 21 April 2014 inclusive.   Restaurant No. 2 will be open from 7.00 a.m. to 3.00 p.m. on Friday 18 April (catering on the ground floor). It will be closed from Saturday 19 April to Monday 21 April 2014 inclusive.   The snack point at Building 40 will be open from 8.00 a.m. to 8.00 p.m. on Friday 18, Saturday 19, Sunday 20 and Monday 21 April 2014.

  13. CERN restaurant opening times during the Easter weekend

    FP Department

    2012-01-01

    Restaurants 1 and 3 will be closed from Friday 6 April to Monday 9 April 2012 inclusive. Restaurant 2 will be open from 8.30 a.m. to 8.00 p.m. on Friday 6 April 2012 and from 9.00 a.m. to 8.00 p.m. on Saturday 7 April, Sunday 8 April and Monday 9 April 2012. Hot meals will be served from 11.30 a.m. to 1.30 p.m. and from 6.00 p.m. to 7.30 p.m.

  14. CERN restaurant opening times during the Easter weekend

    FP Department

    2011-01-01

    Restaurants No. 1 (NOVAE) and No. 3 (AVENANCE) will be closed from Friday 22 April to Monday 25 April 2011 inclusive. Restaurant No. 2 (DSR) will be open from 8.30 a.m. to 8.00 p.m. on Friday 22 April 2011 and from 9.00 a.m. to 8.00 p.m. on Saturday 23 April, Sunday 24 April and Monday 25 April 2011. Hot meals will be served from 11.30 a.m. to 1.30 p.m. and from 6.00 p.m. to 7.30 p.m.  

  15. CERN restaurant opening times during the Easter weekend

    2013-01-01

    Restaurants No. 1 and No. 3 will be closed from Friday 29 March to Monday 1 April 2013 inclusive. Restaurant No. 2 will be open from 7.00 a.m. to 5.30 p.m. on Friday 29 March. It will be closed from Saturday 30 March to Monday 1 April 2013 inclusive. Building 40 will be open from 8.30 a.m. to 8.00 p.m. on Friday 29, Saturday 30, Sunday 31 March and Monday 1 April 2013.

  16. 75 FR 67978 - Agency Information Collection Activities; Proposed Collection; Comment Request; Restaurant Menu...

    2010-11-04

    ...] Agency Information Collection Activities; Proposed Collection; Comment Request; Restaurant Menu Labeling... appropriate, and other forms of information technology. Restaurant Menu Labeling: Registration for Small... restaurants and similar retail food establishments (SRFE) with 20 or more locations, as well as operators of...

  17. Sisters in Restaurant Success: A history of The Maramor, Mary Love's Tea Room

    Jan Whitaker

    2017-01-01

    In 1920, Mary Love opened The Maramor, a tea room style restaurant in Columbus, Ohio that quickly become recognized as one of the country's fine restaurants. Her career is intertwined with the rise of home economics college programs, helping women gain a new-born confidence that was used to dominate the restaurant and catering industry.

  18. Sisters in Restaurant Success: A history of The Maramor, Mary Love's Tea Room

    Jan Whitaker

    2017-02-01

    Full Text Available In 1920, Mary Love opened The Maramor, a tea room style restaurant in Columbus, Ohio that quickly become recognized as one of the country's fine restaurants. Her career is intertwined with the rise of home economics college programs, helping women gain a new-born confidence that was used to dominate the restaurant and catering industry.

  19. The effect of restaurant attributes on customers' expectations and experiences in formal full service restaurants in Port Elizabeth, South Africa

    O Mhlanga

    2014-01-01

    Full Text Available The purpose of this study was to assess the effect of restaurant attributes on customers’ expectations and experiences in formal full service restaurants. The attributes included in this research were food, service and ambience as independent variables and expectations and experiences as dependent variables. The aims were to: (a assess restaurant attributes that are important for customers’ expectations and experiences, (b to determine which restaurant attributes had a significant relationship with customers’ expectations and experiences. The questionnaire was based on Markovic, Raspor and Markovic’s (2010 research. In order to meet the surveys’ goals, correlation coefficient and regression analysis were conducted. The results of correlation coefficient reveal that all three restaurant attributes had a significant correlation (p<0.05 with expectations. The strongest correlation with expectations was service (r=0.76. Customers’ experiences showed that all the attributes had a weak to moderate (r≤0.5 positive correlation with customers’ experiences. The strongest correlation with experiences was food (r=0.54. The first regression model showed that all three dining attributes were significantly related (p<0.05 to customers’ expectations. The level of service (t=10.73 was rated as the most important attribute for expectations. The second regression model showed that all three dining attributes were significantly related (p<0.05 to experiences. The second model indicated that respondents rated food (t=7.51 as the most important attribute for experience. The results reveal that although good food is an essential component for customers’ experiences, however, the level of service plays a pivotal role for customers’ expectations in formal full service restaurants.

  20. O reconhecimento da alteridade como possibilidade de construção de um novo paradigma na cultura ocidental em Joel Birman e Emmanuel Lévinas

    José Geraldo Estevam

    2009-05-01

    Full Text Available Resumo A cultura ocidental, erigida sob a égide da ontologia grega, historicamente relegou o outro em sua alteridade ao esquecimento, numa supremacia do ser que justificou as cruzadas, a colonização, a escravidão, os regimes totalitários como o fascismo e o nazismo, entre outros. Este artigo tem como objetivo apresentar as perspectivas do professor Joel Birman e do filósofo Emmanuel Lévinas sobre a importância da construção de um novo paradigma na cultura ocidental. Paradigma que reconheça a alteridade, numa abertura inédita do eu, que supere a lógica egocêntrica do ser. A abordagem de Birman consiste na leitura feita, a partir da psicanálise, das causas e consequências da cultura do narcisismo, que norteia a sociedade do espetáculo na pós-modernidade. Essa cultura, ao centrar-se no eu, faz do outro objeto para suas satisfações egoístas. Já a abordagem de Lévinas é uma crítica filosófica ao primado da ontologia, que desde sua origem na Grécia antiga desconsiderou o outro, numa negação violenta da alteridade. A proposta levinasiana é a de que a ética precede a ontologia, ou seja, a ética como filosofia primeira deve nortear a relação entre os homens, num reconhecimento do outro em sua alteridade. Não se pretende neste breve trabalho analisar de forma minuciosa as concepções de Birman e de Lévinas, mas apontar que, apesar das diferenças de abordagem, ambos se aproximam no que tange à questão da alteridade na cultura ocidental. Palavras-chave: Alteridade; Paradigma; Eu; Narcisismo; Ontologia. Abstract The Western Culture based on the aegis of the Greek ontology, has historically relegated the other in his alterity to the forgetfulness, in supremacy of the Being who justified the crusades, the colonization, the slavery, the totalitarian regimes like the Fascism and the Nazism, among others. It is in this perspective that this article has as objective to present the perspectives of the teacher Joel Birman

  1. Bye Bye Cafeteria, Hello Restaurant-Style Dining.

    Milshtein, Amy

    1999-01-01

    Examines how the university cafeteria is being transformed into restaurant-style dining to attract and retain sophisticated student customers. Harvard's and Seattle Pacific University's dining facilities are briefly highlighted. Concluding comments address planning tips for converting the old cafeteria into a better dining experience. (GR)

  2. SMOKING / NON-SMOKING IN THE CERN RESTAURANTS AND CAFETERIAS

    Restaurant Supervisory Committee, tel. 77551

    2001-01-01

    As you may remember, all CERN buildings and cars are considered to be non-smoking areas with a few exceptions (Safety Instruction no. 46). The ban on smoking applies in particular to all public areas, such as restaurants and cafétérias. Smoking is therefore prohibited in all parts of the free-flow and the dining rooms. As for the cafétérias, they are divided into well-defined non-smoking and smoking areas, the latter being clearly indicated as such, i.e : Cafétéria of Restaurant no. 1 : at the back of the cafétéria (on the outside terrace side) opposite the Users' Office and the offices of the Staff Association; Cafétéria of Restaurant no. 2 : the full length of the cafétéria on the wineyard side, except for the room next to the entrance to the building, furnished with red arm-chairs; Cafétéria of Restaurant no. 3 : between the bar and the row of artificial ...

  3. Critical Success Factors for Franchised Restaurants Entering the Kenyan Market

    Lucy Gikonyo

    2015-10-01

    Full Text Available In today’s globalized world, businesses look to expand to have a global presence. Restaurant businesses have expanded internationally using franchising. This study sought to determine the critical success factors (CSFs of a franchised restaurant system entering the Kenyan market from the franchisors’ perspective. It sought to establish how franchisors define, identify, and evaluate success. This study provides a theoretical framework that helps to understand the background of why organizations seek to expand using franchising method and consequently the CSFs of franchised restaurants entering the Kenyan market. The study used qualitative methodology with the use of in-depth interviews for collecting data. The results yielded CSFs from the franchisors’ perspective. As revealed by the study, the CSFs include brand power/concept, competitive environment, government policies, distance management, cultural appeal, excellent selection of franchisees, good site/location selection, good relationship with the franchisees, and proper contract management. These findings can be used by restaurant franchises that seek to establish successful businesses in the Kenyan market and other similar regional markets. The Africa franchise partners may also find some useful information from this article as they seek to set up the Franchise Association of Kenya. Other franchise businesses may also benefit from some aspects of the study.

  4. Innovations in the restaurant industry: An exploratory study

    Ivkov Milan

    2016-01-01

    Full Text Available This paper tends to identify managers' current innovation activities and attitudes, and also perceptions of what might become future trends and the prospective course in the restaurant industry. Additionally, this paper analyses linkage between sociodemographic profile of managers and a type of innovation they prefer/apply. Full service casual dining restaurant managers from three different countries were interviewed in order to examine their attitudes towards innovations, and to reveal their perceptions of future trends. ANOVA was used to reveal differences between managers' attitudes towards the area of innovation. The results of qualitative study highlight five areas of innovation that could help managers create value based service and increase competitiveness. It is found that age, education level and experience of the restaurant managers affect the innovation type they apply. Additionally, this paper is the first to examine the linkage between socio-demographic profile of restaurant managers and a type of innovation they apply. It offers useful guidelines for hospitality managers.

  5. Monitoring sodium in commercially processed foods from stores and restaurants

    Most of the sodium we eat comes from commercially processed foods from stores and restaurants. Sodium reduction in these foods is a key component of several recent public health efforts. Agricultural Research Service (ARS) of USDA, CDC and FDA have launched a collaborative program to monitor sodium ...

  6. Mechanism of Food Ordering in A Restaurant Using Android Technology

    Aulia, Rachmat; Zakir, Ahmad; Dafitri, Haida; Siregar, Dodi; Hasdiana

    2017-12-01

    A Restaurant is a gathering place for many people to taste the favorite foods are in there. The restaurant which visited many people sure will increase the attraction of them to visit it. Of course, the owner will get more benefit. However, what happens when a restaurant is famous still uses a service without technology, such as making orders using pens and paper, inspects the food stocks manually, and delivering orders to the kitchen using manpower, and more. Therefore, it designed a system that can accelerate the ordering and processing food in the restaurant. This system replaces the use of pen and paper with digital devices such as tablets/smartphones based on Android. Not only that, order data can be sent through a wireless network which connects tablets/smartphones with the kitchen's computer. It can be read by kitcheners and showed directly on the LCD screen. By the application is expected to reduce the level of error in the processing of the consumer's order.

  7. Solar heating for a restaurant--North Little Rock, Arkansas

    1981-01-01

    Hot water consumption of large building affects solar-energy system design. Continual demand for hot water at restaurant makes storage less important than at other sites. Storage capacity of system installed in December 1979 equals estimated daily hot-water requirement. Report describes equipment specifications and modifications to existing building heating and hot water systems.

  8. Facebook usage by local restaurants: A large scale survey

    Drs Erik Hekman; Marieke Welledonker-Kuijer

    2012-01-01

    Social media are rapidly becoming a viable way of service marketing and customer engagement in the hospitality industry. Facebook, for instance, allows restaurants to publish information, multimedia content and engage with their customers e.g., to answer questions or learn about their preferences.

  9. Outdoor ultrafine particle concentrations in front of fast food restaurants

    Vert, Cristina; Meliefste, Kees; Hoek, Gerard

    2016-01-01

    Ultrafine particles (UFPs) have been associated with negative effects on human health. Emissions from motor vehicles are the principal source of UFPs in urban air. A study in Vancouver suggested that UFP concentrations were related to density of fast food restaurants near the monitoring sites. A

  10. Calorie changes in large chain restaurants from 2008 to 2015.

    Bleich, Sara N; Wolfson, Julia A; Jarlenski, Marian P

    2017-07-01

    No prior studies examining changes in the calorie content of chain restaurants have included national data before and after passage of federal menu labeling legislation, required by the 2010 Affordable Care Act. This paper describes trends in calories available in large U.S. chain restaurants in 2008 and 2012 to 2015 using data were obtained from the MenuStat project (2012 to 2015) and from the Center for Science in the Public Interest (2008). This analysis included 44 of the 100 largest U.S. restaurants which are available in all years of the data (2008 and 2012-2015) (N=19,391 items). Generalized linear models were used to examine 1) per-item calorie changes from 2008 to 2015 among items on the menu in all years and 2) mean calories in new items in 2012, 2013, 2014 and 2015 compared to items on the menu in 2008 only. We found that Among items common to the menu in all years, overall calories declined from 327kcal in 2008 to 318kcal in 2015 (p-value for trend=0.03). No differences in mean calories among menu items newly introduced in 2012, 2013, 2014, and 2015 relative to items only on the menu in 2008 were found. These results suggest that the federal menu labeling mandate (to be implemented in May 2017) appears to be influencing restaurant behavior towards lower average calories for menu items. Copyright © 2017 Elsevier Inc. All rights reserved.

  11. Restaurant smoking sections in South Africa and the perceived ...

    from the tobacco industry and the Federated Hospitality Association of South Africa .... with franchise managers in January 2017 that aimed to document the current ... CI 11.8 - 16.7) as fast-food places (or quick-service restaurants). Distribution ...

  12. Preventing intentional food contamination: a survey to assess restaurant preparedness.

    Xirasagar, Sudha; Kanwat, C P; Qu, Haiyan; Smith, Lillian U; Patterson, Nathaniel J; Shewchuk, Richard M

    2010-01-01

    In the age of preparedness, public health agencies are concerned with intentional acts of food contamination in restaurants, in addition to food safety. Food safety consists of applying standard norms of practice and infrastructure, which, if violated, cause food-borne illness. In contrast, food defense requires an institutionalized mindset of informed alertness to unusual variations from the norms, combined with preemptive practices best suited to each restaurant. Therefore, while food safety lends itself to regulation to ensure standard practices, food defense is best served by advisory guidelines for autonomous application, preserving the restaurant industry's core values of hospitality and customer service. To address this challenge, public health agencies need survey tools that can yield action-relevant data on the knowledge and practice gaps in food defense preparedness and on educational messages and support services to be developed for maximum impact potential. This article presents a mail survey instrument, developed using qualitative research to ensure content and face validity. Instrument development involved drafting the survey on the basis of expert consultations, validating its content by using focus groups (representing all restaurant categories and geographic regions), and ensuring face validity through cognitive interviews. The resulting survey remains sensitive to the hospitality industry while encompassing all vulnerable points.

  13. Social media behavior of local restaurants and their customers.

    Drs Erik Hekman; Marieke Welle Donker Kuijer

    2013-01-01

    In this study we analyze a large dataset of Facebook activities of local restaurants in Amsterdam, Houston, London and New York. Doing so gives broad insights in their Facebook usage and the communication patterns between them and their costumers. The dataset is quite rich and the presented

  14. The Minimum Wage, Restaurant Prices, and Labor Market Structure

    Aaronson, Daniel; French, Eric; MacDonald, James

    2008-01-01

    Using store-level and aggregated Consumer Price Index data, we show that restaurant prices rise in response to minimum wage increases under several sources of identifying variation. We introduce a general model of employment determination that implies minimum wage hikes cause prices to rise in competitive labor markets but potentially fall in…

  15. Knowledge-based model of competition in restaurant industry: a qualitative study about culinary competence, creativity, and innovation in five full-service restaurants in Jakarta

    NAPITUPULU JOSHUA H.; ASTUTI ENDANG SITI; HAMID DJAMHUR; RAHARDJO KUSDI

    2016-01-01

    The purpose of the study is to have an in-depth description in the form of the analysis of culinary competence, creativity and innovation that develops knowledge-based model of competence in full-service restaurant business. Studies on restaurant generally focused on customers more particularly customer’s satisfaction and loyalty, and very few studies discussed internal competitive factors in restaurant business. The study aims at filling out the research gap, using knowledge-based approach t...

  16. Multisite outbreak of norovirus associated with a franchise restaurant--Kent County, Michigan, May 2005.

    2006-04-14

    The majority of cases of foodborne gastroenteritis in the United States are caused by noroviruses. This report summarizes an investigation by the Kent County Health Department (KCHD) in Michigan into three norovirus outbreaks and a cluster of community cases that were associated with a national submarine sandwich franchise restaurant during May 3-9, 2005. The investigation identified a potential source, a food handler who had returned to work within a few hours of having symptoms of gastrointestinal illness while he was still excreting norovirus in his stools. To prevent norovirus outbreaks, food service workers should be educated regarding norovirus transmission and control. In 2005, new guidelines for state health departments regarding norovirus containment were published by the Food and Drug Administration (FDA); guidelines for local health departments in Michigan were issued by the state's Department of Community Health and Department of Agriculture. The new guidelines for Michigan recommend that food service workers with suspected norovirus not return to work until they are asymptomatic for 48-72 hours.

  17. Sodium monitoring in commercially processed and restaurant foods.

    Ahuja, Jaspreet K C; Pehrsson, Pamela R; Haytowitz, David B; Wasswa-Kintu, Shirley; Nickle, Melissa; Showell, Bethany; Thomas, Robin; Roseland, Janet; Williams, Juhi; Khan, Mona; Nguyen, Quynhanh; Hoy, Kathy; Martin, Carrie; Rhodes, Donna; Moshfegh, Alanna; Gillespie, Cathleen; Gunn, Janelle; Merritt, Robert; Cogswell, Mary

    2015-03-01

    Most sodium in the US diet comes from commercially processed and restaurant foods. Sodium reduction in these foods is key to several recent public health efforts. The objective was to provide an overview of a program led by the USDA, in partnership with other government agencies, to monitor sodium contents in commercially processed and restaurant foods in the United States. We also present comparisons of nutrients generated under the program to older data. We track ∼125 commercially processed and restaurant food items ("sentinel foods") annually using information from food manufacturers and periodically by nationwide sampling and laboratory analyses. In addition, we monitor >1100 other commercially processed and restaurant food items, termed "priority-2 foods" (P2Fs) biennially by using information from food manufacturers. These foods serve as indicators for assessing changes in the sodium content of commercially processed and restaurant foods in the United States. We sampled all sentinel foods nationwide and reviewed all P2Fs in 2010-2013 to determine baseline sodium concentrations. We updated sodium values for 73 sentinel foods and 551 P2Fs in the USDA's National Nutrient Database for Standard Reference (releases 23-26). Sodium values changed by at least 10% for 43 of the sentinel foods, which, for 31 foods, including commonly consumed foods such as bread, tomato catsup, and potato chips, the newer sodium values were lower. Changes in the concentrations of related nutrients (total and saturated fat, total sugar, potassium, or dietary fiber) that were recommended by the 2010 Dietary Guidelines for Americans for reduced or increased consumption accompanied sodium reduction. The results of sodium reduction efforts, based on resampling of the sentinel foods or re-review of P2Fs, will become available beginning in 2015. This monitoring program tracks sodium reduction efforts, improves food composition databases, and strengthens national nutrition monitoring. © 2015

  18. Inspection Frequency, Sociodemographic Factors, and Food Safety Violations in Chain and Nonchain Restaurants, Philadelphia, Pennsylvania, 2013-2014.

    Leinwand, Sarah E; Glanz, Karen; Keenan, Brendan T; Branas, Charles C

    We explored how restaurant inspection frequency and restaurant neighborhood sociodemographic characteristics are related to food safety inspection outcomes in chain and nonchain restaurants to better understand external factors that may influence inspection outcomes. We categorized the results of restaurant inspections in Philadelphia, Pennsylvania, in 2013 and 2014 by restaurant type (chain or nonchain), inspection frequency (1, 2, or ≥3 per 2-year study period), and violation type (total number of violations, foodborne-illness risk factor violation, or good retail practice violation). We collected 2013 US Census block group sociodemographic data for each restaurant neighborhood. We used nested mixed-effects regression analyses to determine the association between restaurant inspection frequency and inspection violations, as well as between inspection violations and restaurant neighborhood sociodemographic variables, stratified by restaurant type. Compared with nonchain restaurants, chain restaurants had significantly fewer total violations per inspection (mean [SD]: 6.5 [4.6] vs 9.6 [6.8] violations, P chain restaurants. For nonchain restaurants, a higher proportion of black residents in a restaurant neighborhood was associated with 0.6 ( P food safety inspection frequency, based on whether or not restaurants are part of chains, could reduce the frequency of violations, particularly in restaurants with the most violations.

  19. Restaurants as Learning Organizations: A Multiple-Site Case Study of U.S. Non-Chain Restaurants

    Boccia, Mark

    2016-01-01

    This study investigated the construct of the learning organization in the restaurant industry. Descriptive accounts of learning were gleaned from face-to-face interviews, focus groups, observations, document analysis, and data from the Dimensions of the Learning Organization Questionnaire (DLOQ) from 52 participants employed in three US…

  20. Out to eat: the emergence and evolution of the restaurant in nineteenth-century New York City.

    Lobel, Cindy R

    2010-01-01

    Unheard of in the eighteenth century, restaurants became an integral part of New York City's public culture in the antebellum period. This article examines the emergence and development of New York's restaurant sector in the nineteenth century, focusing on three aspects in particular: the close ties between urbanization and the rise of New York's restaurants, the role restaurants played in enforcing the city's class structure and gender mores, and the role of restaurants in shaping the public culture of the growing metropolis.

  1. Finding of key factors in creating small business system’s success : The case study in Thai restaurants in Sweden

    Maleekaew, Chiraluck; Sudthamnong, Sirinun

    2007-01-01

    Research Questions: Which factors are the actual impacts for the success of Thai restaurant in Sweden? Aims of Research: To investigate the key factors that may cause the success within a restaurant. The success of the restaurant in this research is a restaurant that has positive financial result, revenue more than cost. Positive financial result shows that they manage the quality of the restaurant effectively. Methodology: This thesis studies and analyzes the variables and factors in process...

  2. Pilguheit eksiilvalitsuse ajalukku / Joel Haukka

    Haukka, Joel

    2005-01-01

    Raamatu "Tõotan ustavaks jääda - Eesti Vabariigi Valitsus 1940-1992" tutvustus. Väljaandmist toetasid majanduslikult Mart Laari juhitud Eesti Vabariigi valitsus, samuti Gerhard Kõrbi fond ning Ervin-Jüri ja Eili Nõmmera fond Stockholmis

  3. Guess who's not coming to dinner? Evaluating online restaurant reservations for disease surveillance.

    Nsoesie, Elaine O; Buckeridge, David L; Brownstein, John S

    2014-01-22

    Alternative data sources are used increasingly to augment traditional public health surveillance systems. Examples include over-the-counter medication sales and school absenteeism. We sought to determine if an increase in restaurant table availabilities was associated with an increase in disease incidence, specifically influenza-like illness (ILI). Restaurant table availability was monitored using OpenTable, an online restaurant table reservation site. A daily search was performed for restaurants with available tables for 2 at the hour and at half past the hour for 22 distinct times: between 11:00 am-3:30 pm for lunch and between 6:00-11:30 PM for dinner. In the United States, we examined table availability for restaurants in Boston, Atlanta, Baltimore, and Miami. For Mexico, we studied table availabilities in Cancun, Mexico City, Puebla, Monterrey, and Guadalajara. Time series of restaurant use was compared with Google Flu Trends and ILI at the state and national levels for the United States and Mexico using the cross-correlation function. Differences in restaurant use were observed across sampling times and regions. We also noted similarities in time series trends between data on influenza activity and restaurant use. In some settings, significant correlations greater than 70% were noted between data on restaurant use and ILI trends. This study introduces and demonstrates the potential value of restaurant use data for event surveillance.

  4. Assessing the Consumer Food Environment in Restaurants by Neighbourhood Distress Level across Saskatoon, Saskatchewan.

    Wang, Jin; Engler-Stringer, Rachel; Muhajarine, Nazeem

    2016-03-01

    To assess the consumer food environment in restaurants in Saskatoon, using the Nutrition Environment Measures Survey for Restaurants (NEMS-R), to examine differences by neighbourhood distress level and to reflect on the need for further refinement of the assessment of restaurant consumer food environments. Neighbourhoods were classified as low, middle, or high distress level based on the socioeconomic indicators (income, employment, and education) in the Material Deprivation Index. Differences in restaurant consumer food environments, indicated by mean NEMS-R total and sub-scores, were examined by various restaurant categories and by varying neighbourhood distress levels. Chain coffee shops and pita and sandwich restaurants had higher NEMS-R totals and "Healthy Entrées" sub-scores; however, burger and chicken restaurants and pizza restaurants had more barriers to healthful eating. Although restaurants in lower distress level neighbourhoods generally rated healthier (higher NEMS-R scores), only a few measures (such as "Facilitators" and "Barriers") significantly differed by neighbourhood distress level. The findings highlight the importance of developing interventions to improve restaurant consumer food environments, especially in neighbourhoods with higher distress levels. The results suggest that reliable measures of the consumer food environment could be developed beginning with what can be measured by NEMS-R.

  5. Plant waste materials from restaurants as the adsorbents for dyes

    Pavlović Marija D.

    2015-01-01

    Full Text Available This paper has demonstrated the valorization of inexpensive and readily available restaurant waste containing most consumed food and beverage residues as adsorbents for methylene blue dye. Coffee, tea, lettuce and citrus waste have been utilized without any pre-treatment, thus the adsorption capacities and dye removal efficiency were determined. Coffee waste showed highest adsorbent capacity, followed by tea, lettuce and citrus waste. The dye removal was more effective as dye concentration increases from 5 up to 60 mg/L. The favorable results obtained for lettuce waste have been especially encouraged, as this material has not been commonly employed for sorption purposes. Equilibrium data fitted very well in a Freundlich isotherm model, whereas pseudo-second-order kinetic model describes the process behavior. Restaurant waste performed rapid dye removal at no cost, so it can be adopted and widely used in industries for contaminated water treatment.

  6. Restaurant Menu Labeling Policy: Review of Evidence and Controversies

    VanEpps, Eric M.; Roberto, Christina A.; Park, Sara; Economos, Christina D.; Bleich, Sara N.

    2016-01-01

    In response to high rates of obesity in the USA, several American cities, counties, and states have passed laws requiring restaurant chains to post labels identifying the energy content of items on menus, and nationwide implementation of menu labeling is expected in late 2016. In this review, we identify and summarize the results of 16 studies that have assessed the impact of real-world numeric calorie posting. We also discuss several controversies surrounding the US Food and Drug Administration's implementation of federally mandated menu labeling. Overall, the evidence regarding menu labeling is mixed, showing that labels may reduce the energy content of food purchased in some contexts, but have little effect in other contexts. However, more data on a range of ong-term consumption habits and restaurant responses is needed to fully understand the impact menu labeling laws will have on the US population's diet. PMID:26877095

  7. Refurbishment and extension of the terrace of Restaurant No.1

    2009-01-01

    Work to refurbish and extend part of the terrace of Restaurant No.1 started in the first week of October and should last about two months. This is just a small part of the wide-ranging site infrastructure consolidation programme that began in April 2009. The new terrace, covering a surface area of 1770 m2 (compared with 1650 m2 today), is scheduled to be completed by the end of 2010 and will run all the way around the Restaurant No.1 extension. Work on the latter will affect part of Building 501 during the period from April to October 2010. The new dining room will seat some 275 additional customers (see picture). Part of the Cedars car-park will remain closed until some time in December to provide site access for trucks transporting construction materials, plant, etc. CERN Bulletin

  8. Exposure of hospitality workers to environmental tobacco smoke

    Bates, M; Fawcett, J; Dickson, S; Berezowski, R; Garrett, N

    2002-01-01

    Objective: To determine quantitatively the extent of exposure of hospitality workers to environmental tobacco smoke (ETS) exposure during the course of a work shift, and to relate these results to the customer smoking policy of the workplace. Subjects: Three categories of non-smoking workers were recruited: (1) staff from hospitality premises (bars and restaurants) that permitted smoking by customers; (2) staff from smokefree hospitality premises; and (3) government employees in smokefree workplaces. All participants met with a member of the study team before they began work, and again at the end of their shift or work day. At each meeting, participants answered questions from a standardised questionnaire and supplied a saliva sample. Main outcome measures: Saliva samples were analysed for cotinine. The difference between the first and second saliva sample cotinine concentrations indicated the degree of exposure to ETS over the course of the work shift. Results: Hospitality workers in premises allowing smoking by customers had significantly greater increases in cotinine than workers in smokefree premises. Workers in hospitality premises with no restrictions on customer smoking were more highly exposed to ETS than workers in premises permitting smoking only in designated areas. Conclusions: Overall, there was a clear association between within-shift cotinine concentration change and smoking policy. Workers in premises permitting customer smoking reported a higher prevalence of respiratory and irritation symptoms than workers in smokefree workplaces. Concentrations of salivary cotinine found in exposed workers in this study have been associated with substantial involuntary risks for cancer and heart disease. PMID:12035005

  9. Complaint Speech Act of Hotel and Restaurant Guests

    Suryawan, I Nengah; Putra Yadnya, Ida Bagus; Puspani, Ida Ayu Made

    2016-01-01

    This paper is aimed at analyzing how complaint speech act of hotel and restaurant guests are performed and responded based on categories of speech acts and how they are performed considering the aspects of acts: locutionary, illocutionary, and perlocutionary. The method and technique of collecting data in this study is documentation method in which the data were collected using the technique of note taking and were qualitatively analyzed. The findings show that complaint of hotel and restaura...

  10. The Influence of Table Top Technology in Full- service Restaurants

    Susskind, Alex M.; Curry, Benjamin

    2016-01-01

    The use of tabletop technology continues to grow in the restaurant industry, and this study identifies the strengths and weakness of the technology, how it influences customers, and how it can improve the bottom line for managers and business owners. Results from two studies involving a full-service casual dining chain show that dining time was significantly reduced among patrons who used the tabletop hardware to order or pay for their meals, as was the time required for servers t...

  11. Technology domains and manpower choice in the restaurant sector

    Hjalager, Anne Mette

    1999-01-01

    Five principal technology domains are identified: 1: Technologies that change the concept of time. 2: Technologies that change the flow of materials. 3: Technologies that change the geographical mobility. 4: Technologies that enhance planning, and 5: Technologies that shift processes to and from ...... suppliers. All occupational groups in the restaurant sector are likely to be affected. Most technologies are found to enhance the deskilling of the staff, leaving empowerment opportunities for management levels only....

  12. Inbound marketing for small business such as restaurant and cafe

    Mahmud, Tareq Uddin

    2017-01-01

    We are living in the era of digital revolution. Everything we do, everywhere go, there is always a footprint of digitization in our day to day life. Large and small companies are also finding their way to this digitalization movement and connect to their potential customers. Primarily motivation behind this thesis came from writer’s own interest in setting up a small restaurant business. This could potentially guide other new entrepreneurs regarding digital marketing option for their busi...

  13. Strategic Choice and Financial Structure in Casual Themed Restaurants

    Kim, Joung-Eun

    2008-01-01

    Capital structure is one of the most frequent topics in the finance literature. This literature has its origins in studies of the manufacturing industry. Much of the results of this work have been applied indiscriminately to other industries without thorough validation. Only limited studies have considered financial structure in hospitality industry. The service industry is different than manufacturing industry, and even the hospitality industry is not homogeneous. The restaurant indu...

  14. Analysis of the loyalty programme of Ambiente restaurants

    Čuchranová, Mária

    2011-01-01

    The thesis is focused on the area of loyalty programme. Its aim is to analyse the loyalty programme of Ambiente restaurants called The Programme for Friends of Good Food and to compare it with the old method of rewarding customers that the company used to have before they launched the programme. The theoretical part of this thesis describes the position of loyalty programme in marketing and explains the basic terms as marketing and commercial communication, marketing mix, communication mix, s...

  15. Franchising, Ownership, and Experience: A Study of Pizza Restaurant Survival

    Arturs Kalnins; Kyle J. Mayer

    2004-01-01

    We hypothesize that retail and service business units will enjoy reduced failure rates if affiliated with experienced multiunit owners and franchisors. Experience of individual owners and franchisees should result in knowledge that is tacit and idiosyncratic and thus primarily of value locally. Because franchisors typically codify knowledge gained from experience, we argue that units should benefit from both local and distant experience of their franchisor. Using Texan pizza restaurant failur...

  16. FOOD SECURITY, NUTRITION AND SUSTAINABILITY AT RESTAURANT UNIVERSITY

    Thainara Araujo Franklin; Adriana da Silva Sena; Maria Lydia Aroz D'Almeida Santana; Talita Batista Matos; Maria Patrícia Milagres

    2016-01-01

    Healthy eating is one of the factors that may influence the establishment of the health of an individual and the health quality of food consumed. Faced with the daily rush, with long days of activities, a large number of the population uses University restaurants for food. Thus, these sites should pay attention to the variables involved in the process of food production through the use of safe food and adequate nutrition for consumers. For this reason, knowledge ...

  17. Improvement of business performance in restaurants using innovation strategies

    Gagić Snježana; Tešanović Dragan; Kalenjuk Bojana

    2014-01-01

    Innovation is an important aspect of contemporary business. Rapid change in guests' preferences and expectations significantly affect the restaurant industry. Meeting the diverse hospitality needs implies making innovative programs in all processes such as technical, technological as well as service oriented. Hospitality industry enters into the process of accelerated changes of modern equipment, updated technology, business strategies and hospitality management. The paper will discuss innova...

  18. Methodological Grounds of Managing Innovation Development of Restaurants

    Naidiuk V. S.

    2013-01-01

    The goal of the article lies in identification and further development of methodological grounds of managing the innovation development of restaurants. Based on the data of the critical analysis of existing scientific views on interpretation of the essence of the "managing innovation development of an enterprise" notion, the article conducts clarification of this definition. In the result of the study the article builds up a cause-effect diagram of solution of the problem of ensuring efficien...

  19. Designing an energy-efficient quick service restaurant

    Young, R.; Spata, A.J.; Turnbull, P.; Allen, T.E.

    1999-07-01

    Food service operators typically focus on controlling labor and food costs in order to increase profits. Energy, which typically represents 2% to 6% of the total cost to operate, is often a lower priority due to the complexity of food service operations and the lack of practical information. However, in an increasing competitive market, operators are actively seeking opportunities to further reduce overhead, and energy represents a good candidate. This paper presents an overview of the design and application of energy-efficient technologies to a quick service restaurant (QSR) and the resulting energy savings. Included in the discussion are the relevance of energy efficiency in a QSR, the criteria for choosing appropriate energy-efficient technologies, the replication of results to other restaurants, and the performance of the individual energy-saving technologies. Three different techniques were used to estimate energy savings of the energy-efficient technologies, with results in the range of 12% to 18% savings in overall annual restaurant energy costs.

  20. Sodium in Store and Restaurant Food Environments - Guam, 2015.

    Jackson, Sandra L; VanFrank, Brenna K; Lundeen, Elizabeth; Uncangco, Alyssa; Alam, Lawrence; King, Sallyann M Coleman; Cogswell, Mary E

    2016-05-27

    Compared with the United States overall, Guam has higher mortality rates from cardiovascular disease and stroke (1). Excess sodium intake can increase blood pressure and risk for cardiovascular disease (2,3). To determine the availability and promotion of lower-sodium options in the nutrition environment, the Guam Department of Public Health and Social Services (DPHSS) conducted an assessment in September 2015 using previously validated tools adapted to include sodium measures. Stores (N = 114) and restaurants (N = 63) were randomly sampled by region (north, central, and south). Data from 100 stores and 62 restaurants were analyzed and weighted to account for the sampling design. Across the nine product types assessed, lower-sodium products were offered less frequently than regular-sodium products (prestaurants engaged in promotion practices such as posting sodium information (3%) or identifying lower-sodium entrées (1%). Improving the availability and promotion of lower-sodium foods in stores and restaurants could help support healthier eating in Guam.

  1. Calorie labeling, fast food purchasing and restaurant visits.

    Elbel, Brian; Mijanovich, Tod; Dixon, L Beth; Abrams, Courtney; Weitzman, Beth; Kersh, Rogan; Auchincloss, Amy H; Ogedegbe, Gbenga

    2013-11-01

    Obesity is a pressing public health problem without proven population-wide solutions. Researchers sought to determine whether a city-mandated policy requiring calorie labeling at fast food restaurants was associated with consumer awareness of labels, calories purchased and fast food restaurant visits. Difference-in-differences design, with data collected from consumers outside fast food restaurants and via a random digit dial telephone survey, before (December 2009) and after (June 2010) labeling in Philadelphia (which implemented mandatory labeling) and Baltimore (matched comparison city). Measures included: self-reported use of calorie information, calories purchased determined via fast food receipts, and self-reported weekly fast-food visits. The consumer sample was predominantly Black (71%), and high school educated (62%). Postlabeling, 38% of Philadelphia consumers noticed the calorie labels for a 33% point (P < 0.001) increase relative to Baltimore. Calories purchased and number of fast food visits did not change in either city over time. While some consumers report noticing and using calorie information, no population level changes were noted in calories purchased or fast food visits. Other controlled studies are needed to examine the longer term impact of labeling as it becomes national law. Copyright © 2013 The Obesity Society.

  2. Impulsive, Disinhibited Behavior—Dining in a Restaurant

    Ronald C. Hamdy MD

    2018-03-01

    Full Text Available Dining in a restaurant with a loved one who has dementia can be an ordeal, especially if the expectations of the caregiver do not match those of the patient and the restaurant environment is not suitable for patients with dementia. The size of the dining area, lighting, background music or noise, décor of the room, number of customers, variety of the items on the menu, number of plates and cutlery on the table, in addition to flowers, candles, and other decorations on the table are all potent distractors. There are so many stimuli; the patient can be overwhelmed with information overload and not able to focus on the main purpose of the event: have dinner and especially enjoy the other person’s company. In this case scenario, we present a 62-year-old man diagnosed with behavioral variant frontotemporal dementia (bvFTD. His daughter “invited” him to have dinner with her at a very fancy restaurant to celebrate her promotion at work. Unfortunately, whereas the evening started very well, it had a catastrophic ending. We discuss what went wrong in the patient/daughter interaction and how the catastrophic ending could have been avoided or averted.

  3. Une restauration « spectaculaire »

    Muriel Verbeeck-Boutin

    2010-04-01

    Full Text Available Cet article replace dans le contexte d’une époque la restauration d’une Vierge à l’enfant par Joseph Van der Veken. Documentée par le commanditaire, l’intervention ne répondit pas à son attente et déboucha sur une dérestauration. Ce fait, loin d’être anecdotique, témoigne d’une mutation des mentalités et des sensibilités dans la première moitié du vingtième siècle, et de l’émergence d’une nouvelle conception de la restauration.This article replaces the restoration of a Madonna and Child by Joseph Van der Vecken within the context of a period.Documented by the patron, the intervention did not meet his expectations and resulted in a de-restoration. This fact, far from being anecdotic, is proof of the change in mentalities and sensitivities in the first half of the twentieth century and of the emergence of a new concept of restoration

  4. FOOD SECURITY, NUTRITION AND SUSTAINABILITY AT RESTAURANT UNIVERSITY

    Thainara Araujo Franklin

    2016-06-01

    Full Text Available Healthy eating is one of the factors that may influence the establishment of the health of an individual and the health quality of food consumed. Faced with the daily rush, with long days of activities, a large number of the population uses University restaurants for food. Thus, these sites should pay attention to the variables involved in the process of food production through the use of safe food and adequate nutrition for consumers. For this reason, knowledge of food security and sustainable development condition are relevant for discussion and information about employee training for food handling and conservation of these. Thus, the sanitary conditions and knowledge of restaurant employees on this topic were collected through a questionnaire composed of 18 questions containing information on sociodemographic, food security, nutrition and sustainability. We used the Packcage The Statistical Software for Social Sciences for Windows (SPSS version 21.0 for tabulation and analysis of data. It was found that most employees responded correctly to questions relating to hygiene and sanitary practices and have knowledge about the sustainable development of the restaurant.

  5. RESTAURANT AND CAFETERIA SERVICES ARRANGEMENTS FOR MAY 1ST, 2001

    Restaurant Supervisory Committee

    2001-01-01

    1. Restaurants As Tuesday, May 1st, is an official CERN holiday, restaurants no 2 (DSR : Bldg. 504 - Meyrin) and no 3 (Avenance : Bldg. 866 - Prévessin) will be closed as from Monday, April 30 at 18h00. They will reopen on Wednesday, May 2nd at 6h30 (rest. no 2) and at 7h00 (rest. no 3). On May 1st, a limited service will be provided by restaurant no. 1 (COOP : Bldg. 501 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30. 2. Satellite cafétérias All satellite cafétérias will be closed on May 1st. They will all operate normally on Monday, April 30, except for buildings 17 (Meyrin), 865 and 892 (Prévessin) which will be closed. 3. Newspaper stand The newspaper kiosque in building 501 will be closed on May 1st.

  6. A comparison of food safety knowledge among restaurant managers, by source of training and experience, in Oklahoma County, Oklahoma.

    Lynch, Robert A; Elledge, Brenda L; Griffith, Charles C; Boatright, Daniel T

    2003-09-01

    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.

  7. Supplement to the "Compendium of Occupational Profiles at the Skilled Blue- and White-collar Worker Level." Situations and Trends: Supply and Demand for Skilled Workers. CEDEFOP Panorama. Supplement.

    Sellin, Burkart

    A study examined the supply and demand for skilled workers in the following sectors throughout the member countries of the European Community: agriculture (including horticulture and forestry); food industry and trades; hotels, restaurants, and catering industry; tourism; transport; textile industry; textile clothing; leather; wood; building…

  8. Support for smoke-free restaurants among Massachusetts adults, 1992-1999.

    Brooks, D R; Mucci, L A

    2001-02-01

    The authors examined trends and predictors of public support for smoke-free restaurants in Massachusetts. Since 1992, the Massachusetts Behavioral Risk Factor Surveillance System has asked survey respondents about their attitudes toward smoking in restaurants. Analyses using data from 1992 to 1999 characterized changes over time in support for smoke-free restaurants and the role of demographic and smoking-related factors in predicting support. During 1992 to 1999, the rate of support for smoke-free restaurants increased from 37.5% to 59.8%, with similar increases among current, former, and never smokers. After adjustment for smoking status, support was associated with socioeconomic characteristics, race/ethnicity, and household smoking rules. Among current smokers, lighter smokers and those who were trying to quit were more likely to endorse smoke-free restaurants. There has been a substantial increase in support for smoke-free restaurants among both smokers and nonsmokers in Massachusetts.

  9. My Home Is My Stage: Restaurant Experiences in Two Estonian Lifestyle Enterprises

    Ester Võsu

    2012-09-01

    Full Text Available This article discusses recent developments in the home-based lifestyle business featuring the example of two cases: Tammuri farm restaurant near Otepää in South Estonia, and home restaurant MerMer in Kolga-Aabla in North Estonia. We study the restaurants from a Goffmanian performance perspective, focusing on the lifestyle entrepreneur's viewpoint of creating a restaurant experience in their homes. Accordingly, the home and its surroundings are considered a setting in which food has an important role as a performance medium and multiple roles are enacted by a single entrepreneur as a performer. Freshness, quality and locality of food, homeliness and personalised service are used for creating a special home restaurant meal experience. The two cases also shed light on the dynamics of the concepts of home and lifestyle entrepreneurship in contemporary Estonia, challenging the understanding of restaurant cuisine and home cooking as oppositional practices of food preparation and consumption.

  10. My Home Is My Stage: Restaurant Experiences in Two Estonian Lifestyle Enterprises

    Ester Võsu

    2011-12-01

    Full Text Available This article discusses recent developments in the home-based lifestyle business featuring the example of two cases: Tammuri farm restaurant near Otepää in South Estonia, and home restaurant MerMer in Kolga-Aabla in North Estonia. We study the restaurants from a Goffmanian performance perspective, focusing on the lifestyle entrepreneur's viewpoint of creating a restaurant experience in their homes. Accordingly, the home and its surroundings are considered a setting in which food has an important role as a performance medium and multiple roles are enacted by a single entrepreneur as a performer. Freshness, quality and locality of food, homeliness and personalised service are used for creating a special home restaurant meal experience. The two cases also shed light on the dynamics of the concepts of home and lifestyle entrepreneurship in contemporary Estonia, challenging the understanding of restaurant cuisine and home cooking as oppositional practices of food preparation and consumption.

  11. Health Implications of Adults' Eating at and Living near Fast Food or Quick Service Restaurants.

    Jiao, J; Moudon, A V; Kim, S Y; Hurvitz, P M; Drewnowski, A

    2015-07-20

    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.

  12. Diving into the consumer nutrition environment: A Bayesian spatial factor analysis of neighborhood restaurant environment.

    Luan, Hui; Law, Jane; Lysy, Martin

    2018-02-01

    Neighborhood restaurant environment (NRE) plays a vital role in shaping residents' eating behaviors. While NRE 'healthfulness' is a multi-facet concept, most studies evaluate it based only on restaurant type, thus largely ignoring variations of in-restaurant features. In the few studies that do account for such features, healthfulness scores are simply averaged over accessible restaurants, thereby concealing any uncertainty that attributed to neighborhoods' size or spatial correlation. To address these limitations, this paper presents a Bayesian Spatial Factor Analysis for assessing NRE healthfulness in the city of Kitchener, Canada. Several in-restaurant characteristics are included. By treating NRE healthfulness as a spatially correlated latent variable, the adopted modeling approach can: (i) identify specific indicators most relevant to NRE healthfulness, (ii) provide healthfulness estimates for neighborhoods without accessible restaurants, and (iii) readily quantify uncertainties in the healthfulness index. Implications of the analysis for intervention program development and community food planning are discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

  13. "Tired of watching customers walk out the door because of the smoke": a content analysis of media coverage of voluntarily smokefree restaurants and bars.

    McDaniel, Patricia A; Offen, Naphtali; Yerger, Valerie; Forsyth, Susan; Malone, Ruth E

    2015-08-08

    News media are key sources of information regarding tobacco issues, and help set the tobacco control policy agenda. We examined US news coverage of voluntarily smokefree restaurants and bars in locales without mandatory policies to understand how such initiatives are perceived. We searched three online media databases (Access World News, Lexis Nexis, and Proquest) for all news items, including opinion pieces, published from 1995 to 2011. We coded retrieved items quantitatively, analyzing the volume, type, provenance, prominence, and content of news coverage. We found 986 news items, most published in local newspapers. News items conveyed unambiguous support for voluntarily smokefree establishments, regardless of venue. Mandatory policies were also frequently mentioned, and portrayed positively or neutrally. Restaurant items were more likely to mention health-related benefits of going smokefree, with bar items more likely to mention business-related benefits. Voluntary smokefree rules in bars and restaurants are regarded by news media as reasonable responses to health and business-based concerns about worker and customer exposure to secondhand smoke. As efforts continue to enact comprehensive smokefree policies to protect all in such venues, the media are likely to be supportive partners in the advocacy process, helping to generate public and policymaker support.

  14. Measuring the Relationship between Perceived Quality and Satisfaction in Restaurants: A Case Study in a Chinese Buffet Restaurant

    YUN, DI

    2009-01-01

    This study examines which factors of the Chinese buffet restaurant (hereinafter CBR) influence customer satisfaction, using multiple-regression analysis approach and Structural Equation Modeling (SEM). The multiple-regression analysis indicates that food is the most significant influential factor on customer satisfaction, followed by price factor, ambience factor, and service factor orderly. Among them, ambience quality provided maybe the weakness area where the CBR need to improve. In additi...

  15. Does restaurant performance meet customers' expectations? An assessment of restaurant service quality using a modified DINESERV approach

    Marković, Suzana; Raspor, Sanja; Šegarić, Klaudio

    2010-01-01

    The purpose of this study is to determine restaurant service quality. The aims are to: (a) assess customers’ expectations and perceptions, (b) establish the significance of difference between perceived and expected service quality, (c) identify the number of dimensions for expectations and perceptions scales of modified DINESERV model, (d) test the reliability of the applied DINESERV model. The empirical research was conducted using primary data. The questionnaire is based on Stevens et al. (...

  16. The Effects of Internal Marketing on Customer Satisfaction in Chinese Restaurant Industry A Case Study of Haidilao Hot Pot Restaurant

    Lu, Qing

    2013-01-01

    In service industry, many enterprises believe that external marketing is the most effective way to attract customers. However, they ignore that employees are the service providers whose attitudes and behaviors largely determine customers’ perception towards this corporation. Therefore, enterprises, especially in restaurant industry must implement a good internal marketing since it can motivate employees to create greater additional value for customers thus leading to high customer satisfactio...

  17. Impact of U.S. Smoke-free Air Laws on Restaurant and Bar Employment, 1990-2015.

    Shafer, Paul

    2017-12-23

    Secondhand smoke exposure is responsible for an estimated 50,000 deaths per year among nonsmokers in the U.S. Smoke-free air laws reduce secondhand smoke exposure but often encounter opposition over concerns about their economic impact. Expansion of these laws has stagnated and efforts to weaken existing laws may exacerbate existing disparities in exposure. Studies at the state and local levels have found that smoke-free air laws do not generally have an adverse effect, but there are no recent estimates of the impact of these laws nationally. Employment and sales are two measures commonly used to estimate the economic impact of smoke-free air laws. Sales data are gathered by state and local taxing authorities but not uniformly across jurisdictions. Dynamic panel models are used to estimate a population-weighted national average treatment effect of smoke-free air laws on restaurant and bar employment using data from the Quarterly Census of Employment and Wages for 1990 to 2015. A one-percentage point increase in population covered by a restaurant smoke-free air law is associated with a small increase (approximately 0.01%) in restaurant employment (b=0.0001, Plaw was not associated with bar employment. Smoke-free air laws are a powerful tool for protecting hospitality workers and patrons from the dangers of secondhand smoke. Using data over more than two decades, these results suggest that smoke-free air laws in the U.S. do not generally have any meaningful effect on restaurant and bar employment. Smoke-free air laws are associated with reductions in negative health outcomes and decreased smoking prevalence. Despite this clear public health argument and strong public support, passage of new laws has stagnated and exemptions are being used to weaken existing laws. The ability to make both a health and business case in support of existing laws may also bolster the case for expansion. This study provides an updated look at the economic impact of smoke-free air laws

  18. Restaurant Market in Kazakhstan: A Portrait in Comparison with the US Market

    Yerdavletova, Farida; Mukhambetov, Temirkhan

    2014-01-01

    Market for restaurant services is one of the leading providers in terms of employment, scope of provided services and impact on the quality of life. At the same time, it remains as one of the closed and unexplored markets in terms of analysis of its problems and emerging trends. The aim of this article is a comprehensive analysis of industries in Kazakhstan by comparing it to the US market of restaurant industry. Furthermore, to improve management efficiency in restaurants, a research was con...

  19. Guess Who’s Not Coming to Dinner? Evaluating Online Restaurant Reservations for Disease Surveillance

    Nsoesie, Elaine O; Buckeridge, David L; Brownstein, John S

    2014-01-01

    Background Alternative data sources are used increasingly to augment traditional public health surveillance systems. Examples include over-the-counter medication sales and school absenteeism. Objective We sought to determine if an increase in restaurant table availabilities was associated with an increase in disease incidence, specifically influenza-like illness (ILI). Methods Restaurant table availability was monitored using OpenTable, an online restaurant table reservation site. A daily sea...

  20. Employees Motivation – A Key for the Success of Fast Food Restaurants

    Rashid, Abdul

    2010-01-01

    In this modern era where the flows of customers are increasing towards fast food restaurants it is becoming more challenging to offer good customer service. For this purpose, there is strong need of highly trained and skilful workforce as like other service oriented businesses, the frontline employees of fast food restaurants also have direct interaction with customers and are considering the backbone of restaurants. Therefore, the main intention to conduct this study is to understand the wor...

  1. Structural constraints on organizational and interorganizational learning in the restaurant sector

    Hjalager, Anne Mette

    1998-01-01

    Examines the rates of mortality, survival, and entrepreneurship in the Danish restaurant sector, and demonstrates a considerable turbulence in the sector over the period 1980-1993. Opportunities for organizational learning are enhanced by size as well as age. However, surprisingly, survival...... is not clearly related to managerial capacity, nor is affiliation with other restaurants an important factor for survival. The study indicates that learning in restaurants is decisively embedded in processes and technologies rather than in relations between human beings....

  2. Marketing franchisingového řetězce Švejk restaurant

    Sochor, Radovan

    2012-01-01

    This bachelor thesis deals with marketing franchising chain Švejk restaurant. The aim of this work is to analyze the concept of Švejk restaurant from a theoretical and practical perspective. The first chapter covers the general knowledge about franchising. The second chapter focuses on the basic theoretical knowledge of marketing. The third chapter describes the basic characteristics of the concept Švejk restaurant. The fourth chapter deals with the concept of marketing activities. The fifth ...

  3. THE MARKETING PLAN FOR WEIDUOLIYA WESTERN-STYLED RESTAURANT IN CHENGDE

    WANG, Jingwen

    2013-01-01

    This bachelor thesis is done for the academic study on International Business and Marketing Logistic at Satakunta University of Applied Sciences (SAMK) in Finland. The purpose of this study is to create a marketing plan for Weiduoliya western-styled restaurant in Chengde, China. The author has seen the massive growth in foreign res-taurants business over the past five years in China. This marketing plan is to support running student’s own restaurant business after her graduation. The auth...

  4. Consumer Estimation of Recommended and Actual Calories at Fast Food Restaurants

    Elbel, Brian

    2011-01-01

    Recently, localities across the United States have passed laws requiring the mandatory labeling of calories in all chain restaurants, including fast food restaurants. This policy is set to be implemented at the federal level. Early studies have found these policies to be at best minimally effective in altering food choice at a population level. This paper uses receipt and survey data collected from consumers outside fast food restaurants in low-income communities in New York City (NYC) (which...

  5. Frequency of Inadequate Chicken Cross-Contamination Prevention and Cooking Practices in Restaurants

    Brown, Laura Green; Khargonekar, Shivangi; Bushnell, Lisa

    2013-01-01

    This study was conducted by the Environmental Health Specialists Network (EHS-Net) of the Centers for Disease Control and Prevention. The purpose was to examine restaurant chicken preparation and cooking practices and kitchen managers’ food safety knowledge concerning chicken. EHS-Net members interviewed managers about chicken preparation practices in 448 restaurants. The study revealed that many restaurants were not following U.S. Food and Drug Administration Food Code guidance concerning cr...

  6. Determinants of customer satisfaction in a restaurant setting. 

    Pomahacová, Tereza

    2017-01-01

    The goal of every successful business should be to satisfy customers, and restaurants are no exception. However, to satisfy customers in the restaurant setting, it is necessary to know the determinants of their satisfaction. Prior research has examined these determinants, the results are sometimes conflicting or indicate that there are also other factors, yet to be discovered. Therefore, the aim of this Master's thesis is to examine the determinants of customer satisfaction in the restaurant ...

  7. INVESTIGATING THE PERCEIVED SERVICE QUALITY IN CROATIAN RESTAURANT INDUSTRY USING DINESERV MODEL

    SUZANA MARKOVIC; SANJA RASPOR

    2010-01-01

    The purpose of this study is to assess perceptions of restaurant customers and to determine the factor structure of perceived restaurant service quality. A modified DINESERV model was applied. The model was tested on the sample of 32 restaurants on the Opatija Riviera (Croatia), resulting with 156 usable questionnaires on which statistical analysis was performed. Results suggest a rather high perceived service quality, explained with two main dimensions, namely “overall dining experience” and...

  8. The effect of fast-food restaurants on childhood obesity: a school level analysis.

    Alviola, Pedro A; Nayga, Rodolfo M; Thomsen, Michael R; Danforth, Diana; Smartt, James

    2014-01-01

    We analyze, using an instrumental variable approach, the effect of the number of fast-food restaurants on school level obesity rates in Arkansas. Using distance to the nearest major highway as an instrument, our results suggest that exposure to fast-food restaurants can impact weight outcomes. Specifically, we find that the number of fast-food restaurants within a mile from the school can significantly affect school level obesity rates. Copyright © 2013 Elsevier B.V. All rights reserved.

  9. IMPACT OF SERVICE QUALITY ON CUSTOMER SATISFACTION: EVIDENCES FROM THE RESTAURANT INDUSTRY IN PAKISTAN

    Ubedullah Amjad Ali SHAIKH; Naveed Ur Rehman KHAN

    2011-01-01

    The purpose of this study is to contribute to the literature of service quality importance in restaurant industry. The study has been based upon the Servqual technique and Dineserv tool of improving the quality by the service providing organizations. The study is undertaken from the perspective of Pakistani Restaurant Industry and the customers' perceptions vis-à-vis restaurant dining. Two variables of Servqual, i.e. Tangibles and Responsiveness, have been examined to demonstrate the signific...

  10. The feasibility of Chinese restaurant chains’ internationalization: a study on United Kingdom market

    ZHU, TONG

    2014-01-01

    Chinese food chain companies have strong desires in participating in the outward FDI trend and competing in an international market. However, few brands have succeeded in operating Chinese food chain restaurants worldwide. Blank of pioneers leaves the question whether Chinese restaurant chains could succeed in internationalization or not. This dissertation aims to answer the question ‘How feasible is Chinese restaurant chain industry’s internationalization’. 3 research questions are raised fo...

  11. Corn content of French fry oil from national chain vs. small business restaurants

    Jahren, A. Hope; Schubert, Brian A.

    2010-01-01

    Several issues, ranging from sustainability to health, may interest the consumers in the corn content of their food. However, because restaurants are excluded from the Nutrition Labeling and Education Act of 1990, national chain restaurants provide nonspecific ingredient information and small businesses supply none. We measured the carbon isotope composition of fry oil in French fries purchased from 68 (67%) of the 101 national chain fast food restaurants on Oahu (i.e., McDonald’s, Burger Kin...

  12. The Strategic Measures towards a Sustainable Competitive Advantage of the Restaurant Industry in Malaysia

    Yip, Poh Yoke

    2008-01-01

    The Food and Beverage (F&B) industry is a necessity industry to all nations in the world. The development of the restaurant have been increasing tremendously every year. The growth is clearly seen with many unique restaurants caming into existence as compared with a few decades ago. The reason are due to the low barrier of entry and low investment to establish restaurants have caused an increase in the number of restaurants both local and international offering a diverse variety of food into ...

  13. Smoking ban in all restaurants and cafeterias on the CERN site

    CSR

    2006-01-01

    In 2005 the SCC decided that there would be a total smoking ban in all restaurants and satellite cafeterias on the CERN site, except for the designated area in Restaurant No.1. Unfortunately, it seems that this ban is often over-looked, resulting in an unhealthy and unpleasant environment for the users and staff of these facilities. You are asked to respect this ban and are reminded that smoking is only permitted in the room in Restaurant 1 specially installed for this purpose. The CSR Restaurant Monitoring Committee

  14. A "Democratization" of Markets? Online Consumer Reviews in the Restaurant Industry

    Kevin Mellet

    2014-05-01

    Full Text Available This article examines the promise of market democratization conveyed by consumer rating and review websites in the restaurant industry. Based on interviews with website administrators and data from the main French platforms, we show that review websites contribute to the democratization of restaurant criticism, which first started in the 1970s, both by including a greater variety of restaurants in the reviews, and by broadening participation, opening restaurant reviewing to all. However, this twofold democratic ambition conflicts with the need to produce fair and helpful recommendations, leading review websites to seek compromises between these two dimensions.

  15. Comparison of the nutrient content of children's menu items at US restaurant chains, 2010-2014.

    Deierlein, Andrea L; Peat, Kay; Claudio, Luz

    2015-08-15

    To determine changes in the nutritional content of children's menu items at U.S. restaurant chains between 2010 and 2014. The sample consisted of 13 sit down and 16 fast-food restaurant chains ranked within the top 50 US chains in 2009. Nutritional information was accessed in June-July 2010 and 2014. Descriptive statistics were calculated for nutrient content of main dishes and side dishes, as well as for those items that were added, removed, or unchanged during the study period. Nutrient content of main dishes did not change significantly between 2010 and 2014. Approximately one-third of main dishes at fast-food restaurant chains and half of main dishes at sit down restaurant chains exceeded the 2010 Dietary Guidelines for Americans recommended levels for sodium, fat, and saturated fat in 2014. Improvements in nutrient content were observed for side dishes. At sit down restaurant chains, added side dishes contained over 50% less calories, fat, saturated fat, and sodium, and were more likely to contain fruits/vegetables compared to removed sides (p restaurant chains contained less saturated fat (p restaurant industry and policy makers to improve the nutritional content of children's menu items at restaurant chains to align with the Dietary Guidelines for Americans. Additional efforts are necessary to help parents and children make informed choices when ordering at restaurant chains.

  16. Reducing sodium across the board: a pilot program in Schenectady County independent restaurants.

    Schuldt, June; Levings, Jessica Lee; Kahn-Marshall, Jennifer; Hunt, Glynnis; Mugavero, Kristy; Gunn, Janelle Peralez

    2014-01-01

    Excess sodium intake can lead to increased blood pressure. Restaurant foods contribute nearly a quarter of the sodium consumed in the American diet. The objective of the pilot project was to develop and implement in collaboration with independent restaurants a tool, the Restaurant Assessment Tool and Evaluation (RATE), to assess efforts to reduce sodium in independent restaurants and measure changes over time in food preparation categories, including menu, cooking techniques, and products. Twelve independent restaurants in Schenectady County, New York, voluntarily participated. From initial assessment to a 6-month follow-up assessment using the RATE, 11 restaurants showed improvement in the cooking category, 9 showed improvement in the menu category, and 7 showed improvement in the product category. Menu analysis conducted by the Schenectady County Health Department staff suggested that reported sodium-reduction strategies might have affected approximately 25% of the restaurant menu items. The findings from this project suggest that a facilitated assessment, such as the RATE, can provide a useful platform for independent restaurant owners and public health practitioners to discuss and encourage sodium reduction. The RATE also provides opportunities to build and strengthen relationships between public health care practitioners and independent restaurant owners, which may help sustain the positive changes made.

  17. Restaurant Market in Kazakhstan: A Portrait in Comparison with the US Market

    Farida Yerdavletova

    2014-09-01

    Full Text Available Market for restaurant services is one of the leading providers in terms of employment, scope of provided services and impact on the quality of life. At the same time, it remains as one of the closed and unexplored markets in terms of analysis of its problems and emerging trends. The aim of this article is a comprehensive analysis of industries in Kazakhstan by comparing it to the US market of restaurant industry. Furthermore, to improve management efficiency in restaurants, a research was conducted on behavioral differences of customers and level of management in restaurant industry, giving few recommendations on the use of management models.

  18. Are ethnic restaurants a solution to dine out for the young local population?

    BALTESCU Codruta Adina

    2017-01-01

    Full Text Available Ethnic restaurants are a component of a tourist destination offer. Through their profile, the menus, ambiance and environment, ethnic restaurants are targeting mainly the visitors. This article analyses to what extent these restaurants can attract local population, and especially, young population. In this respect it was conducted a quantitative marketing research among students of the Faculty of Economic Sciences and Business Administration from Brasov. The conclusions obtained highlight which are the attraction elements and features which determine young people to eat in an ethnic restaurant, in their place of residence or at a holiday destination.

  19. Restaurant menu labeling: impact of nutrition information on entree sales and patron attitudes.

    Albright, C L; Flora, J A; Fortmann, S P

    1990-01-01

    This study examined changes in sales of low fat/low cholesterol foods targeted in a restaurant menu labeling program. Sales of labeled items were tracked before and after the program was introduced, and a subsample of patrons were surveyed for information on visibility and comprehension of the menu labels. Two of the four restaurants had significant increases in the sales of targeted foods following labeling. Comparisons between patrons dining in restaurants which had an increase in sales (I--increase restaurants) to those dining in restaurants which had no overall shift in sales (NI--no increase restaurants) revealed no differences in patron awareness or comprehension of the menu labels. There were age and gender differences between I and NI restaurants, with I restaurants having proportionally more males, and a younger clientele. Taste was the primary reason given by patrons for their entree choice, regardless of whether or not it was labeled. In all four restaurants women and older patrons were more aware of the program and more responsive to its recommendations. These findings suggest that environmental strategies may be an effective method of encouraging dietary changes in the general population, but patron characteristics such as age and gender may influence receptivity to this type of intervention. Future studies aimed at developing effective point of purchase education programs should evaluate these patron characteristics and include more powerful behavior change strategies.

  20. Older workers

    Ybema,J.F.; Giesen, F.

    2014-01-01

    Due to an ageing population and global economic competition, there is a societal need for people to extend their working lives while maintaining high work productivity. This article presents an overview of the labour participation, job performance, and job characteristics of older workers in the

  1. Migrating Worker

    Hansen, Hans

    This is the preliminary report on the results obtained in the Migrating Worker-project. This project was initiated by the Danish Ministry of Finance with the aim of illustrating the effects of the 1408/71 agreement and the bilateral double taxation agreements Denmark has with the countries included...

  2. A community-based restaurant initiative to increase availability of healthy menu options in Somerville, Massachusetts: Shape Up Somerville.

    Economos, Christina D; Folta, Sara C; Goldberg, Jeanne; Hudson, David; Collins, Jessica; Baker, Zachariah; Lawson, Eliza; Nelson, Miriam

    2009-07-01

    Environmental factors at the community level may play a role in the development and maintenance of obesity. Because many US families frequently eat meals outside of the home, restaurants are an environmental factor that can affect their health. The purpose of this project was to test the feasibility of a community-based restaurant initiative that targets families and young children. Somerville, Massachusetts, is an ethnically diverse, densely populated city. Approximately 44% of elementary school children in Somerville are overweight or obese. The restaurant initiative described here was conducted as part of a larger community-based environmental intervention, Shape Up Somerville: Eat Smart, Play Hard (SUS), designed to improve energy balance by making small changes in all aspects of a child's environment. Restaurant initiative activities were establishing criteria for approval as an SUS restaurant; conducting brief one-on-one interviews with 15 restaurant owners and managers; recruiting restaurants; and monitoring and evaluating restaurants' ability to adhere to the criteria, using questionnaires and site visits. Establishing approval criteria for restaurants required several iterations and ongoing flexibility. Barriers to participation included lack of time and interest and concerns about potential profit losses. The strategy of publicizing approved restaurants facilitated participation in the program. Twenty-eight percent of actively recruited restaurants participated in the initiative. Approximately one-half of restaurants fully complied with all approval criteria. Despite limited feasibility, the initiative provided valuable visibility and branding of the intervention within the community as well as lessons for working with restaurants to improve health.

  3. Analytical Hierarchy Process (Ahp) Approach on Consumer Preference in Franchise Fast Food Restaurant Selection in Manado City (Study at: Mcdonald's, Kfc, and A&w)

    Wibowo, Svetlania Wulan; Tielung, Maria

    2016-01-01

    Franchise fast food restaurant has become one of the preferred restaurants in Manado City. There have been many outlets franchise fast food restaurant which opened its business in Manado City. The purpose of this research is to analyze the most preferred franchise fast food restaurant by consumer and to analyze the criteria that influence consumer in selecting franchise fast food restaurant. Researcher used Analytical Hierarchy Process (AHP) to compare each franchise fast food restaurant as t...

  4. Restaurant customer satisfaction and return patronage in a Bloemfontein shopping mall

    Hermanus Johannes Moolman

    2011-12-01

    Full Text Available Purpose: Restaurants form one of the core components of a mall's retail offering and its tenant mix. In order to successfully manage the tenant mix, research suggests that mall management continuously monitor their tenants' performance through customer satisfaction and return patronage surveys. The purpose of the study on which this article is based, was to gain insight into restaurant customers' satisfaction and return patronage in a shopping mall context. Research questions: The research was conceptualised with the following three research questions in mind: Which dining attributes are important for customer satisfaction and return patronage in mall restaurants? Is there a difference in restaurant customers' satisfaction and return patronage levels based on their demographic characteristics? Is there a difference in restaurant customers' satisfaction and return patronage in the respective mall restaurants? Design / methodology / approach: A mixed-methods research design was followed. The views of restaurateurs and mall managers were explored (qualitative and 590 customers of eight restaurants situated in the mall successfully completed questionnaires (quantitative. Analysis of variance, t-tests, correlation analysis and regression analysis were performed to reach the objectives of the study. Findings: This research showed that food quality, quality service, restaurant ambience, the quality of facilities and the presence of management are important attributes in contributing to customers' overall dining satisfaction. Food quality and overall dining satisfaction are regarded as important attributes for restaurant customers' decision to return to a mall restaurant. Demographic characteristics of restaurant customers have little impact on customer satisfaction and return patronage levels. Mall restaurants were not equally successful in satisfying their customers in terms of service quality, quality of facilities and the presence of management

  5. Insufficient smoking restrictions in restaurants around junior high schools in Japan.

    Kotani, Kazuhiko; Osaki, Yoneatsu; Kurozawa, Youichi; Kishimoto, Takuji

    2006-12-01

    Controls for second hand smoke (SHS) and adolescent smoking have been still sociomedical concerns in Japan. Restaurant smoking restrictions are associated with community social norms affecting adolescent smoking behavior, and the status in areas around Junior high schools (JHSs) in the community could be a sign of community practices on regulating SHS for adolescents. To examine whether restaurant smoking restrictions are seen especially in areas around JHSs in Japan, a survey using the direct inspection of a total of 163 restaurants (64 restaurants within and 99 outside a 1-km radius from the nearest JHSs) was conducted in May 2003 in Yonago city, Japan. We assessed smoking restriction status in each restaurant and classified them into 2 groups according to the distance from the nearest JHSs. There were only 2 (3.1%) restaurants with 100% non-smoking and 11 (17.2%) with some partial restrictions among the restaurants within a 1-km radius of JHSs. There were 1 (1.0%) restaurant with 100% non-smoking, 3 (3.0%) with complete non-smoking sections and 17 (17.2%) with some partial restrictions among the restaurants outside a 1-km radius of JHSs. Among restaurants with some partial restrictions, restriction methods were considered insufficient. The smoking restriction status was not significantly different between the restaurant groups within and outside a 1-km radius of JHSs. These results suggest that the public awareness of and attitude toward adolescent smoking problems remains low in Japan. Further SHS control actions for adolescents are needed in Japan.

  6. Maternal Feeding Goals and Restaurant Menu Choices for Young Children.

    Domoff, Sarah E; Kiefner-Burmeister, Allison; Hoffmann, Debra A; Musher-Eizenman, Dara

    2015-08-01

    Childhood obesity remains a major public health issue. One recent effort to improve the obesogenic environment is mandating that restaurants provide calorie and other nutritional content on menus. Little is known about whether maternal feeding for young children is influenced by calorie disclosure on menus. This study examined (1) whether maternal feeding goals associate with mothers' food selections for their young children and (2) whether mothers change entrée and side selections for their children when calories/fat grams are listed on menus. One-hundred seventy mothers of children ages of 3-6 years participated in an online survey. Most participants identified as white (76.5%), with a mean BMI of 25.68 (standard deviation=5.94). Mothers were presented two menus (one with and one without calorie/fat information). The goal of feeding for the child's familiarity with the food was significantly associated with mothers' selection of original side dish and entrées, with greater endorsement of this goal associated with choosing high-calorie/-fat sides and entrées. Feeding for natural content was associated with mothers' selection of original entrée, with greater endorsement of this goal associated with choosing low-calorie/-fat entrées. Significantly fewer mothers chose a higher-calorie entrée when there was menu labeling. Maternal feeding goals are associated with mothers' selection of entrée and side dishes on restaurant menus. Results from this study suggest that menu labeling of calories and fat grams may influence entrée choices by mothers. Targeting mothers' feeding goals and labeling restaurant menus may improve the diets of young children.

  7. Menu labeling regulations and calories purchased at chain restaurants.

    Krieger, James W; Chan, Nadine L; Saelens, Brian E; Ta, Myduc L; Solet, David; Fleming, David W

    2013-06-01

    The federal menu labeling law will require chain restaurants to post caloric information on menus, but the impact of labeling is uncertain. The goal of the current study was to examine the effect of menu labeling on calories purchased, and secondarily, to assess self-reported awareness and use of labels. Single-community pre-post-post cross-sectional study. Data were collected in 2008-2010 and analyzed in 2011-2012. 50 sites from 10 chain restaurants in King County, Washington, selected through stratified, two-stage cluster random sampling. A total of 7325 customers participated. Eligibility criteria were: being an English speaker, aged ≥ 14 years, and having an itemized receipt. The study population was 59% male, 76% white non-Hispanic, and 53% agedmenu boards was implemented. Mean number of calories purchased. No significant changes occurred between baseline and 4-6 months postregulation. Mean calories per purchase decreased from 908.5 to 870.4 at 18 months post-implementation (38 kcal, 95% CI=-76.9, 0.8, p=0.06) in food chains and from 154.3 to 132.1 (22 kcal, 95% CI=-35.8, -8.5, p=0.002) in coffee chains. Calories decreased in taco and coffee chains, but not in burger and sandwich establishments. They decreased more among women than men in coffee chains. Awareness of labels increased from 18.8% to 61.7% in food chains and from 4.4% to 30.0% in coffee chains (both pmenu labeling in some restaurant chains and among women but not men. Copyright © 2013. Published by Elsevier Inc.

  8. Pok\\'emon Go: Impact on Yelp Restaurant Reviews

    Kondamudi, Pavan Ravikanth; Protono, Bradley; Alhoori, Hamed

    2017-01-01

    Pok\\'emon Go, the popular Augmented Reality based mobile application, launched in July of 2016. The game's meteoric rise in usage since that time has had an impact on not just the mobile gaming industry, but also the physical activity of players, where they travel, where they spend their money, and possibly how they interact with other social media applications. In this paper, we studied the impact of Pok\\'emon Go on Yelp reviews. For restaurants near Pok\\'eStops, we found a slight drop in th...

  9. Guidelines for Implementing Revenue Management in the Restaurant Industry

    Ammunet, Mika

    2016-01-01

    The aim of this thesis is to draw an outline of how to implement revenue management in the restaurant industry. The practice well-known in the hotel and airline industry is proven to be suitable for the food and beverage businesses. First of all, the key strategic levers, price and duration, are presented and defined. Based on the basic principle that the demand for a product varies according to its price, the application of modern pricing and dynamic pricing is introduced in this thesis....

  10. Working in the Hotel, Restaurant and Tourism Industry in Norway

    Haavisto, Veera

    2016-01-01

    The purpose of this bachelor’s thesis is to study what are the factors that make Norway an appealing work place, why Finnish people have left there for work and how they have adapted to the Norwegian working culture. Thus, the aim of the thesis is to present Norway as an optional work place for Finnish hotel, restaurant and tourism employees. The intention of the theoretical framework is to provide the reader an overview of the Norwegian labour market, economic situation and working cult...

  11. The Customer is Always Right, Right?A Look at How Yelp Has Taken Hold of the Boston Restaurant Industry

    Rachel DeSimone

    2015-01-01

    The Internet and mobile availability has changed the restaurant review game. Local Boston chefs and restaurant managers reflect on the pros and cons of such outlets, like Yelp, on their businesses and menus.

  12. The Customer is Always Right, Right?A Look at How Yelp Has Taken Hold of the Boston Restaurant Industry

    Rachel DeSimone

    2015-05-01

    Full Text Available The Internet and mobile availability has changed the restaurant review game. Local Boston chefs and restaurant managers reflect on the pros and cons of such outlets, like Yelp, on their businesses and menus.

  13. Quantitative data analysis to determine best food cooling practices in U.S. restaurants.

    Schaffner, Donald W; Brown, Laura Green; Ripley, Danny; Reimann, Dave; Koktavy, Nicole; Blade, Henry; Nicholas, David

    2015-04-01

    Data collected by the Centers for Disease Control and Prevention (CDC) show that improper cooling practices contributed to more than 500 foodborne illness outbreaks associated with restaurants or delis in the United States between 1998 and 2008. CDC's Environmental Health Specialists Network (EHS-Net) personnel collected data in approximately 50 randomly selected restaurants in nine EHS-Net sites in 2009 to 2010 and measured the temperatures of cooling food at the beginning and the end of the observation period. Those beginning and ending points were used to estimate cooling rates. The most common cooling method was refrigeration, used in 48% of cooling steps. Other cooling methods included ice baths (19%), room-temperature cooling (17%), ice-wand cooling (7%), and adding ice or frozen food to the cooling food as an ingredient (2%). Sixty-five percent of cooling observations had an estimated cooling rate that was compliant with the 2009 Food and Drug Administration Food Code guideline (cooling to 41 °F [5 °C] in 6 h). Large cuts of meat and stews had the slowest overall estimated cooling rate, approximately equal to that specified in the Food Code guideline. Pasta and noodles were the fastest cooling foods, with a cooling time of just over 2 h. Foods not being actively monitored by food workers were more than twice as likely to cool more slowly than recommended in the Food Code guideline. Food stored at a depth greater than 7.6 cm (3 in.) was twice as likely to cool more slowly than specified in the Food Code guideline. Unventilated cooling foods were almost twice as likely to cool more slowly than specified in the Food Code guideline. Our data suggest that several best cooling practices can contribute to a proper cooling process. Inspectors unable to assess the full cooling process should consider assessing specific cooling practices as an alternative. Future research could validate our estimation method and study the effect of specific practices on the full

  14. MAINSTREAMING RISK MANAGEMENT IN THE SERVICES SECTOR (on the example of restaurant and hotel business

    E. Sh. Kachalova

    2012-01-01

    Full Text Available The article examines the vital issues of and regulation risk in restraurants and hotels of Russia. The author reveals the economic essence of the concept of «risk» in relation to the restaurant and hospitality industry and with the problems of risk management in the RSL. Methodologicalapproaches for the efficient management of risk in restaurant and hotel business.

  15. Monitoring sodium content of restaurant foods: Public health challenges and opportunities

    Excess sodium intake is a major preventable risk factor for high blood pressure, a leading cause for heart disease and stroke. The majority of sodium intake comes from packaged and restaurant foods. At present, data on the sodium content of restaurant foods is limited. The purpose of this study i...

  16. Barriers and facilitators of consumer use of nutrition labels at sit-down restaurant chains.

    Auchincloss, Amy H; Young, Candace; Davis, Andrea L; Wasson, Sara; Chilton, Mariana; Karamanian, Vanesa

    2013-12-01

    Numerous localities have mandated that chain restaurants post nutrition information at the point of purchase. However, some studies suggest that consumers are not highly responsive to menu labelling. The present qualitative study explored influences on full-service restaurant customers’ noticing and using menu labelling. Five focus groups were conducted with thirty-six consumers. A semi-structured script elicited barriers and facilitators to using nutrition information by showing excerpts of real menus from full-service chain restaurants. Participants were recruited from a full-service restaurant chain in Philadelphia, Pennsylvania, USA, in September 2011. Focus group participants were mostly female, African American, with incomes restaurants: nutrition knowledge, menu design and display, and normative attitudes and behaviours. Barriers to using labels were low prior knowledge of nutrition; displaying nutrition information using codes; low expectations of the nutritional quality of restaurant food; and restaurant discounts, promotions and social influences that overwhelmed interest in nutrition and reinforced disinterest in nutrition. Facilitators were higher prior knowledge of recommended daily intake; spending time reading the menu; having strong prior interest in nutrition/healthy eating; and being with people who reinforced dietary priorities. Menu labelling use may increase if consumers learn a few key recommended dietary reference values, understand basic energy intake/expenditure scenarios and if chain restaurants present nutrition information in a user-friendly way and promote healthier items.

  17. [Pollution Characteristics of Aldehydes and Ketones Compounds in the Exhaust of Beijing Typical Restaurants].

    Cheng, Jing-chen; Cui, Tong; He, Wan-qing; Nie, Lei; Wang, Jun-ling; Pan, Tao

    2015-08-01

    Aldehydes and ketones compounds, as one of the components in the exhaust of restaurants, are a class of volatile organic compounds (VOCs) with strong chemical reactivity. However, there is no systematic study on aldehydes and ketones compounds in the exhaust of restaurants. To further clarify the food source emission levels of aldehydes and ketones compounds and controlling measures, to access city group catering VOCs emissions control decision-making basis, this study selected 8 Beijing restaurants with different types. The aldehydes and ketones compounds were sampled using DNPH-silica tube, and then ultra performance liquid chromatography was used for quantitative measurement. The aldehydes and ketones concentrations of reference volume condition from 8 restaurants in descending order were Roasted Duck restaurant, Chinese Style Barbecue, Home Dishes, Western Fast-food, School Canteen, Chinese Style Fast-food, Sichuan Cuisine, Huaiyang Cuisine. The results showed that the range of aldehydes and ketones compounds (C1-C9) concentrations of reference volume condition in the exhaust of restaurants was 115.47-1035.99 microg x m(-3). The composition of aldehydes and ketones compounds in the exhaust of sampled restaurants was obviously different. The percentages of C1-C3 were above 40% in the exhaust from Chinese style restaurants. Fast food might emit more C4-C9 aldehydes and ketones compounds. From the current situation of existing aldehydes and ketones compounds control, the removal efficiency of high voltage electrostatic purifiers widely used in Beijing is limited.

  18. The Organizational Improvements of Catering in the Case of the Radisson Blu Resort Restaurant in Split

    Mario Bogdanović

    2017-05-01

    Full Text Available The essence of the catering industry is providing food and beverages services. The food and beverages department provides the food and beverages in the hotel industry, with its restaurant being the most visible part where the food and beverages supply and demand takes place. The researching of this organizational segment is important because it contributes to the understanding and improvement of the organizational efficacy of the food and beverage department, in particular the restaurant units of the catering organizations. The aim of this paper is to explore the organization of work within the food and beverage department in the Hotel Radisson Blu Resort in Split. The proposed research evolves around the problems of the organization of work of a specific restaurant Fig & Leaf located in the Radisson Blue Resort Split Hotel. The research was conducted by means of questionnaire that included all the employees of the restaurant (N=20. Certain problem areas have been identified in the restaurant’s organization of work: a a sub-optimal number of employees; b multiple chain of commands; c problems of sub-optimal organizational structures in the work of the restaurant; d problems regarding certain aspects of the organizational culture of the restaurant relating to team work, participatory decision-making, inter-personal trust. For the diagnosed problems in the organization of the restaurant organizational solutions were offered aimed at improving management. This way of solving the organizational sub-optimality can be generally applied within the restaurant business.

  19. Hospitality Service: Hotel and Restaurant Management and Culinary Arts Curriculum Guide.

    Joliet Junior Coll., IL.

    This publication contains competency-based materials for hotel/restaurant management and culinary arts. The materials are designed for students to learn from a work station concept by rotating through a variety of real work settings in a hotel/restaurant environment. In addition, the materials indicate whether or not the students have developed…

  20. Pengaruh Green Practice Terhadap Green Consumer Behavior Di the Kemangi Restaurant, Hotel Santika Pandegiling Surabaya

    Budiantoro, Anastasia Vianney; Irawan, Andrew; Kristanti, Monika; Aprilia, Adriana

    2015-01-01

    Penelitian ini dilakukan untuk mengetahui pengaruh green practice terhadap green consumer behavior di The Kemangi Restaurant. Teknik analisa yang digunakan dalam penelitian ini adalah kuantitatif dengan analisa regresi linier berganda. Penulis menggunakan 100 sampel untuk diteliti dengan melakukan survei kepada konsumen The Kemangi Restaurant. Hasil dari penelitian membuktikan bahwa ketiga variabel bebas berpengaruh positif. Namun, hanya variabel green donation yang memiliki pengaruh positif ...

  1. Queue Management Practices of Quick ServiceRestaurants (QSR in Lipa City, Philippines

    Leoven A. Austria

    2015-12-01

    Full Text Available –Problems regarding waiting line in quick service restaurants (QSR has been one of the main concerns of industries and scholars nowadays. It is because people today demand not only for qualityfood but also for speed. Quick service restaurant players explore on the approaches to optimize the efficiency of restaurant management. One important area that defines how well and efficient a fast food restaurant delivers its product and services to customers is its waiting line (queue management practices. The study was conducted at Lipa City, involving five popular quick service restaurants named by the researcher as QSR A, B, C, D, and E. It made used of 363customer respondents proportionally obtained from five restaurants.It intended to assess the extent of implementation of the queue management practices of the restaurants and the level of satisfaction of the customers in such practices in terms of customer arrival, waiting line and service facility. The findings revealed the queuing system used and the waiting line structured utilized by the restaurants. The extent of implementation of the queue management practices in the three areas mentioned of the five QSR’s was presented comparatively. Likewise, the level of customer’s satisfaction on the queue management practices was also determined. Significant difference in the extent of implementation and in the level of customer satisfaction were determined if the respondents were grouped according to restaurant’s profile. Recommendations in the improvement of queue were given based on the findings.

  2. CAREER TRAINING IN HOTEL AND RESTAURANT OPERATION...AT CITY COLLEGE OF SAN FRANCISCO.

    BATMALE, LOUIS F.; MULLANY, GEORGE G.

    THE HOTEL AND RESTAURANT PROGRAM, ONE OF 35 SEMIPROFESSIONAL TRAINING PROGRAMS AT CITY COLLEGE OF SAN FRANCISCO, COMBINES GENERAL EDUCATION, RELATED BUSINESS INSTRUCTION, HOTEL AND RESTAURANT CLASSES, FOOD PREPARATION AND SERVICE TRAINING, AND WORK EXPERIENCE. THIS DESCRIPTION OF THE PROGRAM INCLUDES (1) PURPOSES AND OBJECTIVES, (2) CURRICULUM,…

  3. The Analysis of Service Quality, Innovation, and Corporate Image on Customer Loyalty of Ragey Von Von Restaurant

    Mongdong, Meidy Angel

    2015-01-01

    People always get hungry so they need food and people find themselves hungry with no time to cook, so they eat out. That€™s why booming the restaurant industry. The restaurant business in North Sulawesi especially in Tomohon have been growing rapidly, particulary minahasa restaurant that selling typical local food Tomohon or Manado because the majority is Christian people therefore many restaurant selling Minahasa food. Service quality, innovation and corporate image is very supportive of cus...

  4. Duration of slip-resistant shoe usage and the rate of slipping in limited-service restaurants: results from a prospective and crossover study.

    Verma, Santosh K; Zhao, Zhe; Courtney, Theodore K; Chang, Wen-Ruey; Lombardi, David A; Huang, Yueng-Hsiang; Brennan, Melanye J; Perry, Melissa J

    2014-01-01

    Several studies have indicated that slip-resistant shoes may have a positive effect on reducing the risk of slips and falls, a leading cause of injury at work. Few studies, however, have examined how duration of shoe usage affects their slip-resistance properties. This study examined the association between the duration of slip-resistant shoes usage and the self-reported rate of slipping in limited-service restaurant workers. A total of 475 workers from 36 limited-service restaurants in the USA were recruited to participate in a 12-week prospective study of workplace slipping. Of the 475 participants, 83 reported changing to a new pair of shoes at least once during the 12-week follow-up. The results show that slip-resistant shoes worn for less than six months were moderately more effective than those worn for more than six months. Changing to a new pair of shoes among those wearing slip-resistant shoes at baseline was associated with a 55% reduction in the rate of slipping (RR = 0.45, 95% CI = 0.23-0.89). Further research is needed to develop criteria for the replacement of slip-resistant shoes.

  5. Vulnerability of employees in businesses with fewer than five workers (micro-enterprises) to occupational safety and health problems.

    Park, Jungsun; Park, Jong-Shik; Han, Boyoung; Kim, Yangho

    2017-12-01

    We assessed the characteristics of micro-enterprises (businesses with fewer than five workers) focusing on occupational safety and health (OSH) issues. We performed a secondary analysis of data from the Economically Active Population Supplementary Survey and the fourth Korean Working Conditions Survey of 2014. Relative to larger businesses, micro-enterprises employ more women, temporary workers, and older workers (>55 years). In addition, more workers in micro-enterprises held "elementary occupations" (unskilled or under-skilled) or "sales and service jobs." Key sectors of such employment included the sectors of "wholesale and retail trade" and "hotel and restaurants." Furthermore, lower skilled workers in such micro-enterprises more frequently reported exposure to ergonomic risk factors and subsequent musculoskeletal disorders, and they also experienced a much higher fatality rate due to occupational injuries. Our results indicate that Korean workers in micro-enterprises are more vulnerable to OSH problems than workers in larger businesses. © 2017 Wiley Periodicals, Inc.

  6. Availability of point-of-purchase nutrition information at a fast-food restaurant.

    Wootan, Margo G; Osborn, Melissa; Malloy, Claudia J

    2006-12-01

    Given the link between eating out, poor diets, and obesity, we assessed the availability of point-of-purchase nutrition information at the largest fast-food restaurant in the U.S., McDonald's. In August 2004, we visited 29 of 33 (88%) of the McDonald's outlets in Washington, DC and visually inspected the premises, as well as asked cashiers or restaurant managers whether they had nutrition information available in the restaurant. In Washington, DC, 59% of McDonald's outlets provided in-store nutrition information for the majority of their standard menu items. In 62% of the restaurants, it was necessary to ask two or more employees in order to obtain a copy of that information. We found that even at the largest chain restaurant in the country, nutrition information at the point of decision-making is often difficult to find or completely absent.

  7. Restaurant employment before and after the New York City Smoke-Free Air Act.

    Hyland, A; Cummings, K M

    1999-01-01

    The purpose of this study was to observe trends in the number of restaurants and restaurant employees two years before and two years after the New York City Smoke-Free Air Act took effect in April, 1995. Between April 1993 and April 1997, New York City added 19,347 new restaurant jobs (18% increase) while the rest of the state outside the immediate metropolitan area added 7,423 new jobs (5% increase). The rate of growth in the number of restaurants was comparable among New York City, neighboring counties, and the rest of the state. The data suggest that the New York City Smoke-Free Air Act did not result in job losses for the city's restaurant industry.

  8. MEASURING SERVICE QUALITY PERCEPTIONS OF THE CUSTOMERS OF RESTAURANTS IN PAKISTAN

    Shahab Alam Malik

    2015-11-01

    Full Text Available This study aims to descriptively analyze different service quality attributes and ranking of services in renowned and successful restaurants. A sample of 407 customers of 10 reputed restaurants was gathered, operating in vicinity of twin cities of Islamabad and Rawalpindi of Pakistan, using abilingual survey instrument to measure service quality perceptions of customers.Five service quality attributes of restaurant staff, tips, tangibles, convenience, and food quality were used and their relationship with overall satisfaction was measured. Besides, key reasons to visit a restaurant were also inquired. Majority of the participants was comprised of private sector employees and students. Results of current study will be beneficial for the restaurants' managers in knowing customers evaluations and formulating future strategies accordingly.

  9. Understanding Key Determinants of Brand Loyalty in Full Service Restaurants in Uganda

    Samson Omuudu OTENGEI

    2014-12-01

    Full Text Available The study investigates the key determinants of brand loyalty in full service restaurants in Uganda. The study used a quantitative research approach and adopted a cross sectional correlation survey design to test the study hypotheses. A total of 348 completed questionnaires collected from 116 restaurants were used in the analysis. To the best of our knowledge, this is the first study to propose a model that examines the key determinants of brand loyalty in full service restaurants in Uganda. The findings from the study revealed that dining experience and restaurant image were significant predictors of brand loyalty in full service restaurants in Uganda and customer satisfaction was not a significant predictor of guest loyalty. Despite its managerial implications, several limitations of the study call for further empirical enquiry.

  10. Case study of restaurant successfully designed, constructed, and operated for excellent dining acoustics

    Bollard, Paul; Des Jardins, Stephen

    2005-09-01

    Prior to the construction of La Provence Restaurant in Roseville, California in 2004, the owner, Stephen Des Jardins, traveled with his cook, architect, and engineer to the Provence Region of France to study the cuisine, architecture, and acoustics of the local restaurants. This information was incorporated into the design, construction, and operation of his restaurant, with acoustical design assistance provided by the author, Paul Bollard. The result of the owner's painstaking attention to detail is a restaurant which has received very positive reviews for its architecture, quality of food, service, and acoustic ambience. This paper documents the measures included in the construction of the restaurant to ensure that the building acoustics enhance the dining experience, rather than detract from it. Photographs of acoustic treatments are included, as are reverberation time (RT60) test results and ambient noise level measurement results.

  11. The end of an era at Restaurant No. 1

    2007-01-01

    Director-Generals came and went, but they stayed on. For over 30 years, Carmen, Christian, José, Luis and Mario have been on duty at CERN's Restaurant No. 1, between them notching up 171 years of service. They all retire before the end of the month. In their own individual ways they have established close relationships with the CERN personnel, who have appreciated their unfailing warmth, good humour, elegance and impeccable manners. The Bulletin has collected testimonials from many members of the CERN personnel paying tribute to them. At a farewell party on 15 May, CERN's theorists exchanged roles with the departing Restaurant No. 1 team members. Appropriately uniformed and with the obligatory bow-tie, the theorists stood behind the tables to serve those who have served us for so long. In 1974 when I arrived at CERN, I had to organise meetings for delegates and learnt everything about the catering side from Mario. It came as a total surprise one day when he asked me where I came from. I replied, 'Ayr, just ...

  12. The potential of restaurant trap grease as biodiesel feedstock

    Parichart Hasuntree

    2011-10-01

    Full Text Available The possibility of using restaurant trap grease as feedstock in the production of biodiesel via acid catalyzed esterificationis explored in this study. Sulfuric acid was used as a catalyst for the esterification reaction of free fatty acid (FFA andmethanol. The FFA levels of restaurant trap greases were reduced from 60.38±2.22 mg KOH/g to 11.60±1.60 mgKOH/g whenconditions for biodiesel production are as follow: methanol-to-FFA ratio of 5:1, 5 wt.% H2SO4, and a reaction temperature at60°C with a reaction time of 60 min. During the acid-catalyzed esterification, the percentage of methyl esters resulting fromconversion of FFA in the obtained product was 83.59±1.51% based on the result of 1H NMR analysis. Data obtained from the23 full factorial designs revealed that methanol-to-FFA ratio term had the most significant effect on the percentage of methylesters, followed by the H2SO4 concentration. Conversely, reaction time between 1 and 3 hours had no significant effect on theesterification of trap greases.

  13. Place and Policy: Secondhand Smoke Exposure in Bars and Restaurants.

    Buettner-Schmidt, Kelly; Boursaw, Blake; Lobo, Marie L

    2018-06-04

    Rural populations have been identified as having tobacco use disparities, with contributing factors including less demand for policy change than in urban areas, resulting in higher age-adjusted death rates related to tobacco use. In 2012, the rural state of North Dakota enacted a statewide comprehensive law requiring all bars and restaurants to be smoke-free. The purpose of this longitudinal study, performed in three phases, was to assess the continued effects of a statewide comprehensive smoke-free law in a primarily rural state, using a stratified random sample. Particulate matter and compliance indicators were assessed in restaurants and bars 21 months after enactment of the comprehensive law. Results were compared with the findings from the Phase 1 and Phase 2 samples, in which venues were assessed before passage of the law and approximately 3 months after enactment, respectively. The comprehensive, statewide, smoke-free law led to immediate, sustained, and substantial reductions in secondhand smoke and eliminated previous significant disparities in secondhand smoke exposure in rural communities. Although indoor smoke-free compliance with the law was generally high, compliance in required outdoor smoke-free areas was low. Compliance with signage requirements, both indoors and outdoors, was low. The comprehensive statewide smoke-free law created a just distribution of smoke-free laws statewide, resulting in increased protection of rural populations from secondhand smoke. Targeted public health interventions to address compliance may reduce secondhand smoke levels in outlier venues that continue to have high levels of secondhand smoke.

  14. Higgs boson pizza day | 4 July 2016 | Restaurant 1

    2016-01-01

    Four years after the historic announcement of the discovery of the Higgs boson at CERN, a collaboration between INFN and CERN has declared 4 July 2016 “Higgs Boson Pizza Day”.    The Novae Restaurant 1 at CERN will offer two special “Higgs Boson Pizzas” (one vegetarian and one ham and cheese), from 11.30 a.m. to 2.15 p.m., for the usual pizza price. The idea was born in Naples (where else?), the hometown of Pierluigi Paolucci, who - while chatting with INFN president Fernando Ferroni - realised the striking resemblance between Higgs boson event displays and the delicious pizzas in front of them. A specially designed pizza was then created by the chef of the historic “Ettore” pizzeria in St. Lucia, in time for the opening of an Art&Science exhibition on 15 September 2015 in Naples. The owner of the restaurant, Ms Iolanda Canale, has been invited by INFN to come to CERN and help Novae in the preparation of 400 pizzas on thi...

  15. Nutritional value of meals at full-service restaurant chains.

    Auchincloss, Amy H; Leonberg, Beth L; Glanz, Karen; Bellitz, Samantha; Ricchezza, Andrew; Jervis, Allison

    2014-01-01

    To assess the nutritional value of meals at full-service national restaurant chains with outlets in the Philadelphia region in 2011. Chains were eligible if nutritional information for all menu items was on company Web pages or printed menus at Philadelphia outlets. Nutrient profiles were analyzed for 2,615 items from 21 eligible chains (out of 29) and compared with United States Department of Agriculture guidelines. Adult meals (entree, side dish, and one-half appetizer) approximated 1,495 kcal, 28 g saturated fat, 3,512 mg sodium, and 11 g fiber; and rose to 2,020 kcal after including a beverage and one-half dessert. Better calorie and fat profiles were observed for entrees tagged "healthy choice" or aimed at seniors or children; however, sodium far exceeded recommended limits. Foods served at full-service restaurant chains are high in calories, saturated fat, and sodium. Standard definitions are needed for "healthy choice" tags and for entrees targeted to vulnerable age groups. Copyright © 2014 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  16. Hepatitis A outbreak on a floating restaurant in Florida, 1986.

    Lowry, P W; Levine, R; Stroup, D F; Gunn, R A; Wilder, M H; Konigsberg, C

    1989-01-01

    In April and May 1986, the largest reported foodborne outbreak of hepatitis A in Florida state history occurred among patrons and employees of a floating restaurant. A total of 103 cases (97 patrons and six employees) were identified. The exposure period lasted 31 days (March 20-April 19), making this the most prolonged hepatitis A outbreak to occur in a restaurant that to date has been reported to the Centers for Disease Control. The exposure period was divided into time intervals (peak, early, late, and total) for calculation of food-specific attack rates. The authors showed that green salad was an important vehicle of transmission for each phase of the exposure period, with the highest adjusted odds ratio for the three-day peak exposure interval (March 28-30), 6.8 (p = 0.001). Non-salad pantry items and mixed bar drinks were also identified as vehicles of transmission; both were more important during the early interval of the exposure period than during the late interval. Two of six infected employees worked in the pantry and may have sequentially infected patrons. Though rare, this outbreak suggests that hepatitis A infection among employees may allow for transmission to patrons for prolonged periods of time. Prevention of such outbreaks requires prompt reporting of ill patrons with rapid identification of infected employees and correction of food handling practices.

  17. Restauration et traduction : une question de philosophie

    Pierre Leveau

    2011-05-01

    Full Text Available On peut faire de la restauration une mission de service public, ou une entreprise privée soumise à la loi du marché. Quel sens donner à cette activité ? Philosophiquement, la méthodologie est à réinventer. L’auteur propose pour cela de définir la restauration comme une traduction, c’est-à-dire une transmission en même temps qu’une transaction. Il formule cette hypothèse en engageant un dialogue entre le réalisme et le constructionnalisme.The conservation can be viewed as a public service and also as an economical activity. How to understand such a pratice ? From a philosophical standpoint, this question is methologically challenging. The author claims that conservation can be defined as a translation, i.e. as a transmission and a transaction. He tests this hypothesis through a confrontation between realism and constructionism.

  18. Secondhand tobacco smoke exposure and pulmonary function: a cross-sectional study among non-smoking employees of bar and restaurants in Santiago, Chile.

    Parro, Javiera; Aceituno, Paulina; Droppelmann, Andrea; Mesías, Sthepanie; Muñoz, Claudio; Marchetti, Nella; Iglesias, Verónica

    2017-10-06

    The workplace remains a significant source of secondhand smoke (SHS) exposure. This pollutant is known to be associated with respiratory and cardiovascular problems, but its effects on specific pulmonary function parameters remain largely unexplored. The objectives of this study were to measure SHS exposure among non-smoking employees of bar and restaurants in Santiago, Chile and to evaluate the effects of such exposure on pulmonary function. Cross-sectional design. The study sample included non-smoking workers from 57 restaurants and bars in Santiago, Chile. The outcome variable was pulmonary function and the exposure variables were urine cotinine concentration, a biomarker for current SHS exposure, and years of SHS exposure in the workplace as proxy of chronic exposure. Personal and occupational variables were also recorded. Data analysis was performed using linear regression models adjusted by confounders. The median age of the workers was 35 years and the median employment duration at the analysed venues was 1 year. Workers in smoking facilities reported greater SHS exposure (36 hours per week) than workers in smoke-free locations (4 hours per week). Urine cotinine levels were inversely correlated with forced vital capacity, but the finding was not statistically significant (β=-0.0002; 95% CI -0.007 to 0.006). Years of exposure to SHS showed to be significantly associated with forced expiratory flow 25/75 (β=-0.006; 95% CI -0.010 to -0.0004). These findings suggest that cumulative exposure to SHS at work may contribute to deterioration of pulmonary function in non-smoking employees. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2017. All rights reserved. No commercial use is permitted unless otherwise expressly granted.

  19. Excessive Exposure to Secondhand Tobacco Smoke among Hospitality Workers in Kyrgyzstan

    Ana Navas-Acien

    2010-03-01

    Full Text Available The aim of this study was to assess the levels of secondhand smoke (SHS exposure of men and women in public places in Kyrgyzstan. This cross-sectional study involved 10 bars and restaurants in Bishkek the capital city of Kyrgyzstan. Smoking was allowed in all establishments. Median (interquartile range air nicotine concentrations were 6.82 (2.89, 8.86 μg/m3. Employees were asked about their smoking history and exposure to SHS at work. Employees were exposed to SHS for mean (SD 13.5 (3.6 hours a day and 5.8 (1.4 days a week. Women were exposed to more hours of SHS at work compared to men. Hospitality workers are exposed to excessive amounts of SHS from customers. Legislation to ban smoking in public places including bars and restaurants is urgently needed to protect workers and patrons from the harmful effects of SHS.

  20. Excessive Exposure to Secondhand Tobacco Smoke among Hospitality Workers in Kyrgyzstan

    Vinnikov, Denis; Brimkulov, Nurlan; Shahrir, Shahida; Breysse, Patrick; Navas-Acien, Ana

    2010-01-01

    The aim of this study was to assess the levels of secondhand smoke (SHS) exposure of men and women in public places in Kyrgyzstan. This cross-sectional study involved 10 bars and restaurants in Bishkek the capital city of Kyrgyzstan. Smoking was allowed in all establishments. Median (interquartile range) air nicotine concentrations were 6.82 (2.89, 8.86) μg/m3. Employees were asked about their smoking history and exposure to SHS at work. Employees were exposed to SHS for mean (SD) 13.5 (3.6) hours a day and 5.8 (1.4) days a week. Women were exposed to more hours of SHS at work compared to men. Hospitality workers are exposed to excessive amounts of SHS from customers. Legislation to ban smoking in public places including bars and restaurants is urgently needed to protect workers and patrons from the harmful effects of SHS. PMID:20617012

  1. The impact of tobacco use and secondhand smoke on hospitality workers.

    Siegel, Michael; Barbeau, Elizabeth M; Osinubi, Omowunmi Y

    2006-01-01

    Tobacco use has a substantial impact on hospitality industry employees because of the disproportionate prevalence of smoking among these workers and because of the high levels of secondhand smoke to which they are exposed. The severity of this impact is evidenced by the high mortality rates observed among hospitality industry workers from diseases related to tobacco smoke exposure. Several states and localities have begun to enact laws to protect these workers from secondhand smoke exposure. Such policies seem to be effective in reducing exposure and improving health among these workers without causing any adverse impact on business. Occupational clinicians can play a significant role in protecting the health of hospitality workers by supporting laws to create smoke-free workplaces, including bars and restaurants, and promoting smoking cessation in these worksites.

  2. Enhancing Brand Loyalty by Increasing Experiential Value through Customer Satisfaction in Boka Buka Restaurant Pondok Indah Mall

    Nathania Gunawan; Harjanto Prabowo; Annetta Gunawan

    2015-01-01

    This research was conducted at Boka Buka Restaurant. Boka Buka Restaurant is a casual French dining restaurant in Pondok Indah Mall. The objectives of the research are to examine if the experiential value contributes to customer satisfaction in Boka Buka Restaurant and t examine if the experiential value and customer satisfaction contributes partially and simultaneously to brand loyalty in Boka Buka Restaurant. The methods of the research are Pearson Correlation and Path Analysis. The data is...

  3. Effects of occupational illness on labor productivity: A socioeconomic aspect of informal sector workers in urban Bangladesh.

    Sarker, Abdur Razzaque; Sultana, Marufa; Mahumud, Rashidul Alam; Ahmed, Sayem; Ahmed, Mohammad Wahid; Hoque, Mohammad Enamul; Islam, Ziaul; Gazi, Rukhsana; Khan, Jahangir A M

    2016-05-25

    The informal sector is the dominant area of employment and the economy for any developing country including Bangladesh. The cost of productivity loss due to absence from work or presenteeism with illness has rarely been examined in the Bangladesh context. This current study, therefore, attempted to examine the impact of ill health of informal sector workers on labor productivity, future earning, and healthcare-related expenditure. A cross-sectional survey was conducted among three occupational groups of informal workers (rickshaw pullers, shopkeepers and restaurant workers) that were generally found in all urban areas in Bangladesh. A total of 557 informal workers were surveyed for this study. Most of the respondents (57%) reported that they had been affected by some type of illness for the last six months. The overall average healthcare expenditure of informal workers was US$48.34, while restaurant workers expended more (US$53.61). Self reported sickness absenteeism was highest (50.37days) in the case of shop keepers, followed by rickshaw pullers (49.31 days), in the last six months. Considering the income loss due to illness in the past six months, the rickshaw pullers were exposed to the highest income loss (US$197.15), followed by the shop keepers (US$151.39). Although the informal sector contributes the most to the economy of Bangladesh, the workers in this sector have hardly any financial protection. This study provides critical clues to providing financial and social protection to informal sector workers in Bangladesh.

  4. Trends in Sodium Content of Menu Items in Large Chain Restaurants in the U.S.

    Wolfson, Julia A; Moran, Alyssa J; Jarlenski, Marian P; Bleich, Sara N

    2018-01-01

    Consuming too much sodium is associated with increased risk for cardiovascular disease, and restaurant foods are a primary source of sodium. This study assessed recent trends in sodium content of menu items in U.S. chain restaurants. Data from 21,557 menu items in 66 top-earning chain restaurants available from 2012 to 2016 were obtained from the MenuStat project and analyzed in 2017. Generalized linear models were used to examine changes in calorie-adjusted, per-item sodium content of menu items offered in all years (2012-2016) and items offered in 2012 only compared with items newly introduced in 2013, 2014, 2015, and 2016. Overall, calorie-adjusted sodium content in newly introduced menu items declined by 104 mg from 2012 to 2016 (prestaurant type; sodium content, particularly for main course items, was high. Sodium declined by 83 mg in fast food restaurants, 19 mg in fast casual restaurants, and 163 mg in full service restaurants. Sodium in appetizer and side items newly introduced in 2016 increased by 266 mg compared with items on the menu in 2012 only (prestaurants. However, sodium content of core and new menu items remain high, and reductions are inconsistent across menu categories and restaurant types. Copyright © 2018 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  5. Safety criteria for the acquisition of meat in Brazilian University restaurants

    Marizete Oliveira de Mesquita

    2014-03-01

    Full Text Available The present study's objective was to analyze the procedures aimed at guaranteeing sanitary conditions when acquiring meat. The study was conducted with university restaurants of the Federal Institutions of Higher Education (IFES located in the five regions of Brazil. Data were collected using a questionnaire and an evaluation list, which was available online to restaurant professionals. The results showed that restaurants chose one or two types of meat, the most frequent of which were beef and chicken. In restaurants managed by the IFES, the acquisition of raw material occurred by bidding. For vendor selection, the restaurants required product registration with the Inspection Service and requested regulation of the supplier by the Health Surveillance. Monitoring was carried out through a technical visit to the supplier and a review of the past records of the supplier. A higher percentage of restaurants in the Southeast region met appropriate sanitary and hygienic criteria for the receipt of meat, followed by the South, Midwest, Northeast and North. We conclude that restaurants meet most of the safety criteria set in the legislation. However, some weaknesses are evident in the physical and functional structure, the system of transportation of raw material and the records of control measures at the place of reception.

  6. Relationships among grocery nutrition label users and consumers' attitudes and behavior toward restaurant menu labeling.

    Roseman, Mary G; Mathe-Soulek, Kimberly; Higgins, Joseph A

    2013-12-01

    In the United States (US), based on the 2010 Affordable Care Act, restaurant chains and similar retail food establishments with 20 or more locations are required to begin implementing calorie information on their menus. As enacting of the law begins, it is important to understand its potential for improving consumers' healthful behaviors. Therefore, the objective of this study was to explore relationships among users of grocery nutrition labels and attitudes toward restaurant menu labeling, along with the caloric content of their restaurant menu selection. Study participants were surveyed and then provided identical mock restaurant menus with or without calories. Results found that participants who used grocery nutrition labels and believed they would make healthy menu selections with nutrition labels on restaurant menus made healthier menu selections, regardless of whether the menu displayed calories or not. Consumers' nutrition knowledge and behaviors gained from using grocery nutrition labels and consumers' desire for restaurants to provide nutrition menu labels have a positive effect on their choosing healthful restaurant menu items. Copyright © 2013 Elsevier Ltd. All rights reserved.

  7. Changes in sodium levels in chain restaurant foods in Canada (2010−2013): a longitudinal study

    Scourboutakos, Mary J.

    2014-01-01

    Background Several restaurant chains have committed to reducing sodium levels in their foods; however, how much sodium levels have changed over the past few years is unknown. The objective was to measure changes in sodium in restaurant foods from 2010 to 2013. Methods Data for the serving size, calorie and sodium level of 3878 foods were collected from the websites of 61 Canadian restaurant chains in 2010 and 2013. A longitudinal study of changes in sodium levels in foods available from the restaurants in 2010 and 2013 (n = 2198) was conducted. Levels in newly reported and discontinued foods were also investigated. Results Sodium levels (mg/serving) decreased in 30.1% of foods, increased in 16.3% and were unchanged in 53.6%. The average change in foods with a decrease in sodium was –220 (standard deviation [SD] ± 303) mg/serving (a decline of 19% [SD ± 17%]), whereas the average change in foods with an increase in sodium was 251 (SD ± 349) mg/serving (a 44% [SD ± 104%] increase). The prevalence and magnitude of change varied depending on the restaurant and food category. Overall, there was a small, yet significant, decrease in sodium per serving (–25 [SD ± 268] mg, p restaurant foods have produced inconsistent results. Although the lower levels in some foods show that sodium reduction is possible, the simultaneous increase in other foods demonstrates the need for targets and timelines for sodium reduction in restaurants. PMID:25553327

  8. Why eat at fast-food restaurants: reported reasons among frequent consumers.

    Rydell, Sarah A; Harnack, Lisa J; Oakes, J Michael; Story, Mary; Jeffery, Robert W; French, Simone A

    2008-12-01

    A convenience sample of adolescents and adults who regularly eat at fast-food restaurants were recruited to participate in an experimental trial to examine the effect of nutrition labeling on meal choices. As part of this study, participants were asked to indicate how strongly they agreed or disagreed with 11 statements to assess reasons for eating at fast-food restaurants. Logistic regression was conducted to examine whether responses differed by demographic factors. The most frequently reported reasons for eating at fast-food restaurants were: fast food is quick (92%), restaurants are easy to get to (80%), and food tastes good (69%). The least frequently reported reasons were: eating fast food is a way of socializing with family and friends (33%), restaurants have nutritious foods to offer (21%), and restaurants are fun and entertaining (12%). Some differences were found with respect to the demographic factors examined. It appears that in order to reduce fast-food consumption, food and nutrition professionals need to identify alternative quick and convenient food sources. As motivation for eating at fast-food restaurants appears to differ somewhat by age, sex, education, employment status, and household size, tailored interventions could be considered.

  9. Health department inspection criteria more likely to be associated with outbreak restaurants in Minnesota.

    Petran, Ruth L; White, Bruce W; Hedberg, Craig W

    2012-11-01

    Millions of routine restaurant inspections are performed each year in the United States, and the Centers for Disease Control and Prevention has reported that a majority of foodborne illness outbreaks occur in restaurant settings. In an attempt to relate the data collected during inspections in Minnesota to illness likelihood, data from routine inspections conducted at outbreak restaurants were compared with data from routine inspections conducted at nonoutbreak restaurants. The goal was to identify differences in recorded violations. Significantly more violations were recorded at restaurants that had outbreaks. The majority of these violations were related to contamination in the facility and environment and to food handling procedures. Relative risks also were calculated for violations significantly more likely to occur at locations that had outbreaks of norovirus infection, Clostridium perfringens infection or toxin-type illness, and Salmonella infection. These three pathogens are estimated to cause the majority of foodborne illnesses in the United States. Meta-analysis of composited data for the three pathogens revealed 11 violations significantly more likely (α restaurants than during inspections at nonoutbreak restaurants. Application of this information permits assessment of health department inspection data in a consistent fashion. This approach can help identify criteria more likely to be associated with outbreak locations and allow operators to focus on interventions that will have the most significant impact in higher risk establishments.

  10. Operational Efficiency And Customer Satisfaction of Restaurants: Basis For Business Operation Enhancement

    Annie Gay Barlan-Espino

    2017-02-01

    Full Text Available Restaurants’ primary objective is to provide comfort and satisfaction to guest without compromising the operational efficiency of the business. This research aimed to determine the operational efficiency and customer satisfaction of restaurants as a basis for business operation enhancement. Specifically to determine the operational efficiency of the restaurant in terms of kitchen operations and dining operations and the level of customer satisfaction of the restaurant business in terms of: Product, Policies, People, Processes and Proactivity as well as the problems encountered by the restaurant in their operation and customer service. Descriptive research design was used with managers and customers as respondents of the study. It was concluded that majority of the restaurants are operating for more than a year with sufficient number of employees having enough seating capacity that accommodate large volume of customers. Restaurants are efficient on the aspect of kitchen and dining operations and sometimes encountered problems. Customers are satisfied in terms of 5 P’s. It was found out that there is no significant difference in the operational efficiency of restaurant when grouped according to profile variables. An action plan for continuous business operation enhancement on operational efficiency and customer satisfaction was proposed.

  11. Smoking reduced in urban restaurants: the effect of Beijing Smoking Control Regulation.

    Xiao, Lin; Jiang, Yuan; Liu, Xiurong; Li, Yuqin; Gan, Quan; Liu, Fan

    2017-03-01

    To evaluate the effectiveness of Beijing Smoking Control Regulation, occurrence of smoking in restaurants was compared before and after the law took effect. A cohort study design was used in a randomly selected sample of 176 restaurants in two districts of Beijing. Undercover visits were paid by investigators to the same restaurants at lunch or dinner time 5 months before the law took effect and 1-month after. The occurrence of smoking and presence of no-smoking signs were observed. Much less smoking was observed (14.8%) in restaurants compared to that before the law took effect (40.3%). The drop in smoking occurrence was more evident in open dining areas (from 32.4% to 5.1%) compared to the men's restrooms of the restaurants (23.8% to 18.8%). No intervention from restaurant staff was observed whenever smoking occurred. Posting of no-smoking signage increased considerably after the law came into effect (from 52.6% to 82.4%), but very few no-smoking signs included the symptom hotline number (38.5%) or the amount of penalty (5.6%). The Beijing Smoking Control Regulation achieved one of its intended goals of reducing smoking occurrences in restaurants, but further effort of strengthening implementation is still needed and should focus on boosting compliance with no-smoking sign requirements, reducing smoking in restrooms of the restaurants and mobilising the restaurant staff to intervene in case of violations. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

  12. A voluntary nutrition labeling program in restaurants: Consumer awareness, use of nutrition information, and food selection

    Christine M. White

    2016-12-01

    Full Text Available Health Check (HC was a voluntary nutrition labeling program developed by the Heart and Stroke Foundation of Canada as a guide to help consumers choose healthy foods. Items meeting nutrient criteria were identified with a HC symbol. This study examined the impact of the program on differences in consumer awareness and use of nutritional information in restaurants. Exit surveys were conducted with 1126 patrons outside four HC and four comparison restaurants in Ontario, Canada (2013. Surveys assessed participant noticing of nutrition information, influence of nutrition information on menu selection, and nutrient intake. Significantly more patrons at HC restaurants noticed nutrition information than at comparison restaurants (34.2% vs. 28.1%; OR = 1.39; p = 0.019; however, only 5% of HC restaurant patrons recalled seeing the HC symbol. HC restaurant patrons were more likely to say that their order was influenced by nutrition information (10.9% vs. 4.5%; OR = 2.96, p < 0.001; and consumed less saturated fat and carbohydrates, and more protein and fibre (p < 0.05. Approximately 15% of HC restaurant patrons ordered HC approved items; however, only 1% ordered a HC item and mentioned seeing the symbol in the restaurant in an unprompted recall task, and only 4% ordered a HC item and reported seeing the symbol on the item when asked directly. The HC program was associated with greater levels of noticing and influence of nutrition information, and more favourable nutrient intake; however, awareness of the HC program was very low and differences most likely reflect the type of restaurants that “self-selected” into the program.

  13. A voluntary nutrition labeling program in restaurants: Consumer awareness, use of nutrition information, and food selection.

    White, Christine M; Lillico, Heather G; Vanderlee, Lana; Hammond, David

    2016-12-01

    Health Check (HC) was a voluntary nutrition labeling program developed by the Heart and Stroke Foundation of Canada as a guide to help consumers choose healthy foods. Items meeting nutrient criteria were identified with a HC symbol. This study examined the impact of the program on differences in consumer awareness and use of nutritional information in restaurants. Exit surveys were conducted with 1126 patrons outside four HC and four comparison restaurants in Ontario, Canada (2013). Surveys assessed participant noticing of nutrition information, influence of nutrition information on menu selection, and nutrient intake. Significantly more patrons at HC restaurants noticed nutrition information than at comparison restaurants (34.2% vs. 28.1%; OR = 1.39; p = 0.019); however, only 5% of HC restaurant patrons recalled seeing the HC symbol. HC restaurant patrons were more likely to say that their order was influenced by nutrition information (10.9% vs. 4.5%; OR = 2.96, p restaurant patrons ordered HC approved items; however, only 1% ordered a HC item and mentioned seeing the symbol in the restaurant in an unprompted recall task, and only 4% ordered a HC item and reported seeing the symbol on the item when asked directly. The HC program was associated with greater levels of noticing and influence of nutrition information, and more favourable nutrient intake; however, awareness of the HC program was very low and differences most likely reflect the type of restaurants that "self-selected" into the program.

  14. Sodium levels in Canadian fast-food and sit-down restaurants.

    Scourboutakos, Mary J; L'Abbé, Mary R

    2013-01-31

    To evaluate the sodium levels in Canadian restaurant and fast-food chain menu items. Nutrition information was collected from the websites of major sit-down (n=20) and fast-food (n=65) restaurants across Canada in 2010 and a database was constructed. Four thousand and forty-four meal items, baked goods, side dishes and children's items were analyzed. Sodium levels were compared to the recommended adequate intake level (AI), tolerable upper intake level (UL) and the US National Sodium Reduction Initiative (NSRI) targets. On average, individual sit-down restaurant menu items contained 1455 mg sodium/serving (or 97% of the AI level of 1500 mg/day). Forty percent of all sit-down restaurant items exceeded the AI for sodium and more than 22% of sit-down restaurant stir fry entrées, sandwiches/wraps, ribs, and pasta entrées with meat/seafood exceeded the daily UL for sodium (2300 mg). Fast-food restaurant meal items contained, on average, 1011 mg sodium (68% of the daily AI), while side dishes (from sit-down and fast-food restaurants) contained 736 mg (49%). Children's meal items contained, on average, 790 mg/serving (66% of the sodium AI for children of 1200 mg/day); a small number of children's items exceeded the children's daily UL. On average, 52% of establishments exceeded the 2012 NSRI density targets and 69% exceeded the 2014 targets. The sodium content in Canadian restaurant foods is alarmingly high. A population-wide sodium reduction strategy needs to address the high levels of sodium in restaurant foods.

  15. Strategies in a symmetric quantum Kolkata restaurant problem

    Sharif, Puya; Heydari, Hoshang

    2012-12-01

    The Quantum Kolkata restaurant problem is a multiple-choice version of the quantum minority game, where a set of n non-communicating players have to chose between one of m choices. A payoff is granted to the players that make a unique choice. It has previously been shown that shared entanglement and quantum operations can aid the players to coordinate their actions and acquire higher payoffs than is possible with classical randomization. In this paper the initial quantum state is expanded to a family of GHZ-type states and strategies are discussed in terms of possible final outcomes. It is shown that the players individually seek outcomes that maximize the collective good.

  16. Three-player quantum Kolkata restaurant problem under decoherence

    Ramzan, M.

    2013-01-01

    Effect of quantum decoherence in a three-player quantum Kolkata restaurant problem is investigated using tripartite entangled qutrit states. Different qutrit channels such as, amplitude damping, depolarizing, phase damping, trit-phase flip and phase flip channels are considered to analyze the behaviour of players payoffs. It is seen that Alice's payoff is heavily influenced by the amplitude damping channel as compared to the depolarizing and flipping channels. However, for higher level of decoherence, Alice's payoff is strongly affected by depolarizing noise. Whereas the behaviour of phase damping channel is symmetrical around 50% decoherence. It is also seen that for maximum decoherence ( p = 1), the influence of amplitude damping channel dominates over depolarizing and flipping channels. Whereas, phase damping channel has no effect on the Alice's payoff. Therefore, the problem becomes noiseless at maximum decoherence in case of phase damping channel. Furthermore, the Nash equilibrium of the problem does not change under decoherence.

  17. De la réparation à la restauration

    Céline Granjou

    2010-10-01

    Full Text Available A partir d’une approche sociologique empirique, ce texte propose une analyse de la mise en œuvre de la revégétalisation sur la station de l’Alpe d’Huez depuis les années 1970. Il montre comment la revégétalisation est passée d’un objectif de réparation des cicatrices provoquées par les aménagements à une entreprise plus complexe de restauration. S’il s’agissait au départ de répondre à un objectif technique de lutte contre l’érosion, la revégétalisation a pris rapidement une tournure paysagère (reverdissement ; elle a ensuite été pensée dans une perspective de restauration des écosystèmes ainsi que de restauration d’un paysage culturel « typique ». Aujourd’hui, gestionnaires de la station, techniciens, agriculteurs et chercheurs impliqués partagent un désir d’autochtonie qui touche dans certains cas à la foklorisation. Loin d’une perspective éthique surplombante, cette étude suggère ainsi comment les caractéristiques physiques du territoire, son histoire et la configuration des acteurs locaux informent largement les arbitrages et les choix techniques qui président à la restauration écologique, ainsi que les débats qui l’entourent. En conclusion, nous discutons de la spécificité de nos résultats et de leur validité pour d’autres stations alpines.In this article, we analysed how the objectives behind the revegetation of ski trails have evolved since the 1970’s. Our approach was based on a sociological survey. We show that the revegetation was first launched in order to repair the scars due to the works and to the infrastructures on the resort and then became, over time, a more complex restoration project. At first, revegetation techniques were developed to fight ground erosion. Soon, it was also associated with the idea of “turning the mountain green again”. Now, 40 years later, it aims at restoring both a natural ecosystem and a cultural landscape. The ski resort

  18. Type C botulism in swine fed on restaurant waste

    Djeison L. Raymundo

    2012-11-01

    Full Text Available The paper addresses the epidemiologic data of the death of pigs during the period of 2002 to 2009 following the ingestion of botulinum neurotoxin type C. This neurotoxin was present in food residues originating from restaurant and hotel kitchens, stored in barrels without shelter from the sun and administered in a collective trough without prior thermal treatment. Animals which died at different ages showed clinical signs of botulism characterized by flaccid paralysis, weight loss, anorexia, weakness, lack of coordination, locomotion difficulties with the evolution of lateral recumbency with involuntary urination and defecation. No alterations were observed at postmortem and histological examination. The bioassay with serum neutralization in mice was carried out on samples of intestinal contents from pigs affected and revealed the presence of large quantities of botulinum toxin type C.

  19. Ambiance des restaurants et expériences touristiques

    Pageau, François

    2011-01-01

    L’ouverture d’un nouveau restaurant représente évidemment un risque et, malgré tout, le succès est rarement prévisible. Plusieurs facteurs sont déterminants dans la réussite, soit la localisation commerciale, le marketing mix, la mise en marché et la campagne de lancement, mais aussi et surtout la qualité de la nourriture, la qualité du service et l’aménagement physique, dont le décor et l’ambiance. Ces éléments auront un impact non seulement sur la satisfaction de la clientèle, mais égalemen...

  20. Cost optimization on example of hotel-restaurant complex enterprises

    Volkovska I.V.

    2017-08-01

    Full Text Available Optimization of costs is important for increasing competitiveness and profitability of the enterprise, therefore, the purpose of the study is to establish and visualize the basis of cost optimization on the example of hotel-restaurant complex enterprises. The essence of cost optimization is investigated through the analysis of the views of various scholars for this purpose. It is established that cost optimization is the process of planning, accounting, analysis, cost control for searching and selecting of the most effective methods of managing of the conditions of limited resources. The author has developed the sequence of cost optimization on the example of enterprises of the hotel-restaurant complex, which helps to structure the process of cost management. In this sequence, there are areas where costs can be reduced, and the technical and economic conditions under which they can be changed. In addition, it is noted that such implementation is important in the cost management at the enterprise. It is also proposed to optimize costs using the simplex method to carry out a quantitative assessment of the quality of services by the qualimetric method. It is noted that it is necessary to form alternative ways of using resources for rational use of scarce resources. The article proposes cost grouping by the XYZ-analysis with individual approaches to cost management, namely, target costing, the theory of constrains, lean manufacturing. For this purpose, the author develops the table that should be filled in to compare which costs and ways can be reduced or replaced. Besides, the author has added recommendations for filling in the table and commented that with this analysis a transaction and unreasonable costs can be controlled. Thus, with such a sequence of actions, redistribution of funds is possible to optimize costs and save money, which can be directed to enterprise development. The conclusion is made of the need of system analysis to use

  1. An observational study of consumers' accessing of nutrition information in chain restaurants.

    Roberto, Christina A; Agnew, Henry; Brownell, Kelly D

    2009-05-01

    In this observational study, we determined how frequently consumers accessed on-premises nutrition information provided at chain restaurants. The number of patrons entering and accessing nutrition information was recorded at 8 locations that were part of 4 major restaurant chains (McDonald's, Burger King, Starbucks, and Au Bon Pain). Only 6 (0.1%) of 4311 patrons accessed on-premises nutrition information before purchasing food. This very small percentage suggests that such information should be more prominently displayed, such as on restaurant menu boards, to help customers make informed decisions.

  2. An Observational Study of Consumers’ Accessing of Nutrition Information in Chain Restaurants

    Agnew, Henry; Brownell, Kelly D.

    2009-01-01

    In this observational study, we determined how frequently consumers accessed on-premises nutrition information provided at chain restaurants. The number of patrons entering and accessing nutrition information was recorded at 8 locations that were part of 4 major restaurant chains (McDonald's, Burger King, Starbucks, and Au Bon Pain). Only 6 (0.1%) of 4311 patrons accessed on-premises nutrition information before purchasing food. This very small percentage suggests that such information should be more prominently displayed, such as on restaurant menu boards, to help customers make informed decisions. PMID:19299679

  3. Discussion on school-enterprise cooperation talent cultivation model for restaurant food safety major

    Yin-hua LI

    2014-11-01

    Full Text Available Restaurant food safety school aims to cultivate high-skilled talents with professional ethics and professional quality for various food and beverage industries. They not only grasp basic knowledge and comprehensive vocational ability of restaurant food safety management, nutrition guidance and food matching, management and administration of catering industry but also adapt to the development of modern hotel and catering industry. Based on continuous exploration and cooperative experience with enterprises, the author attempts to provide reference basis for the establishment of restaurant food safety major.

  4. Restaurant opening hours during the Jeûne Genevois weekend

    2013-01-01

    Restaurant No. 1: open on Thursday, 5 September from 7.00 a.m. until 10.00 p.m. (hot meals served 11.30 a.m. to 2.00 p.m. and 6.30 p.m. to 8.00 p.m.) and open normal hours on Friday, 6 September.   Restaurant No. 2: closed Thursday, 5 and Friday, 6 September.   Restaurant No. 3: closed Thursday, 5 and Friday, 6 September.

  5. Service Quality Assessment of an Airport Restaurants Using Important Performance Analyze

    Aslı Albayrak

    2014-01-01

    In today’s, because of some reasons such as increase in disposable income, urbanization and decreasing time due to the education and work increase number of people eating in restaurants and depend ofthis,number of restaurant has increased with every passing day. That’s why ıt’s vitally important for a restaurant to meet the demands and expectations of customers and offer quality service for the survival. Therefore, the aim of this study was to identify gap between cus...

  6. A restaurant-based intervention to promote sales of healthy children's menu items: the Kids' Choice Restaurant Program cluster randomized trial.

    Ayala, Guadalupe X; Castro, Iana A; Pickrel, Julie L; Williams, Christine B; Lin, Shih-Fan; Madanat, Hala; Jun, Hee-Jin; Zive, Michelle

    2016-03-10

    Away-from-home eating is an important dietary behavior with implications on diet quality. Thus, it is an important behavior to target to prevent and control childhood obesity and other chronic health conditions. Numerous studies have been conducted to improve children's dietary intake at home, in early care and education, and in schools; however, few studies have sought to modify the restaurant food environment for children. This study adds to this body of research by describing the development and launch of an innovative intervention to promote sales of healthy children's menu items in independent restaurants in Southern California, United States. This is a cluster randomized trial with eight pair-matched restaurants in San Diego, California. Restaurants were randomized to a menu-only versus menu-plus intervention condition. The menu-only intervention condition involves manager/owner collaboration on the addition of pre-determined healthy children's menu items and kitchen manager/owner collaboration to prepare and plate these items and train kitchen staff. The menu-plus intervention condition involves more extensive manager/owner collaboration and kitchen staff training to select, prepare, and plate new healthy children's menu items, and a healthy children's menu campaign that includes marketing materials and server training to promote the items. The primary outcome is sales of healthy children's menu items over an 18-week period. In addition, dining parties consisting of adults with children under 18 years of age are being observed unobtrusively while ordering and then interviewed throughout the 18-week study period to determine the impact of the intervention on ordering behaviors. Manager/owner interviews and restaurant audits provide additional evidence of impact on customers, employees, and the restaurant environment. Our process evaluation assesses dose delivered, dose received, and intervention fidelity. Successful recruitment of the restaurants has been

  7. A restaurant-based intervention to promote sales of healthy children’s menu items: the Kids’ Choice Restaurant Program cluster randomized trial

    Guadalupe X. Ayala

    2016-03-01

    Full Text Available Abstract Background Away-from-home eating is an important dietary behavior with implications on diet quality. Thus, it is an important behavior to target to prevent and control childhood obesity and other chronic health conditions. Numerous studies have been conducted to improve children’s dietary intake at home, in early care and education, and in schools; however, few studies have sought to modify the restaurant food environment for children. This study adds to this body of research by describing the development and launch of an innovative intervention to promote sales of healthy children’s menu items in independent restaurants in Southern California, United States. Methods This is a cluster randomized trial with eight pair-matched restaurants in San Diego, California. Restaurants were randomized to a menu-only versus menu-plus intervention condition. The menu-only intervention condition involves manager/owner collaboration on the addition of pre-determined healthy children’s menu items and kitchen manager/owner collaboration to prepare and plate these items and train kitchen staff. The menu-plus intervention condition involves more extensive manager/owner collaboration and kitchen staff training to select, prepare, and plate new healthy children’s menu items, and a healthy children’s menu campaign that includes marketing materials and server training to promote the items. The primary outcome is sales of healthy children’s menu items over an 18-week period. In addition, dining parties consisting of adults with children under 18 years of age are being observed unobtrusively while ordering and then interviewed throughout the 18-week study period to determine the impact of the intervention on ordering behaviors. Manager/owner interviews and restaurant audits provide additional evidence of impact on customers, employees, and the restaurant environment. Our process evaluation assesses dose delivered, dose received, and intervention

  8. Impact of restaurant hygiene grade cards on foodborne-disease hospitalizations in Los Angeles County.

    Simon, Paul A; Leslie, Phillip; Run, Grace; Jin, Ginger Zhe; Reporter, Roshan; Aguirre, Arturo; Fielding, Jonathan E

    2005-03-01

    Although health departments routinely inspect restaurants to assess compliance with established hygienic standards, few data are available on the effectiveness of these efforts in preventing foodborne disease. The study reported here assessed the impact on foodborne-disease hospitalizations in Los Angeles County of a restaurant hygiene grading system that utilized publicly posted grade cards. The grading systm was introduced in January 1998. Hospital discharge data on foodborne-disease hospitalizations were analyzed for Los Angeles County and, as a control, for the rest of California during the period 1993-2000. Ordinary least-squares regression analysis was done to measure the effect of the grading progam on these hospitalizations. After baseline temporal and geographic trends were adjusted for, the restaurant hygiene grading program was associated with a 13.1 percent decrease (p restaurant hygiene grading with public posting of results is an effective intervention for reducing the burden of foodborne disease.

  9. The tipping point: A mathematical model for the profit-driven abandonment of restaurant tipping

    Clifton, Sara M.; Herbers, Eileen; Chen, Jack; Abrams, Daniel M.

    2018-02-01

    The custom of voluntarily tipping for services rendered has gone in and out of fashion in America since its introduction in the 19th century. Restaurant owners that ban tipping in their establishments often claim that social justice drives their decisions, but we show that rational profit-maximization may also justify the decisions. Here, we propose a conceptual model of restaurant competition for staff and customers, and we show that there exists a critical conventional tip rate at which restaurant owners should eliminate tipping to maximize profits. Because the conventional tip rate has been increasing steadily for the last several decades, our model suggests that restaurant owners may abandon tipping en masse when that critical tip rate is reached.

  10. Location-based social networking media for restaurant promotion and food review using mobile application

    Luhur, H. S.; Widjaja, N. D.

    2014-03-01

    This paper is focusing on the development of a mobile application for searching restaurants and promotions with location based and social networking features. The main function of the application is to search restaurant information. Other functions are also available in this application such as add restaurant, add promotion, add photo, add food review, and other features including social networking features. The restaurant and promotion searching application will be developed under Android platform. Upon completion of this paper, heuristic evaluation and usability testing have been conducted. The result of both testing shows that the application is highly usable. Even though there are some usability problems discovered, the problems can be eliminated immediately by implementing the recommendations from the expert evaluators and the users as the testers of the application. Further improvement made to the application will ensure that the application can really be beneficial for the users of the application.

  11. Location-based social networking media for restaurant promotion and food review using mobile application

    Luhur H.S.

    2014-03-01

    Full Text Available This paper is focusing on the development of a mobile application for searching restaurants and promotions with location based and social networking features. The main function of the application is to search restaurant information. Other functions are also available in this application such as add restaurant, add promotion, add photo, add food review, and other features including social networking features. The restaurant and promotion searching application will be developed under Android platform. Upon completion of this paper, heuristic evaluation and usability testing have been conducted. The result of both testing shows that the application is highly usable. Even though there are some usability problems discovered, the problems can be eliminated immediately by implementing the recommendations from the expert evaluators and the users as the testers of the application. Further improvement made to the application will ensure that the application can really be beneficial for the users of the application.

  12. MODERN STATE OF ACCOUNTING AND TAXING OF FRANCHISING IN A RESTAURANT BUSINESS

    A. Tsyutsyak

    2014-01-01

    This article covers the nature and the peculiarities of taxing and the order of operation depicting in the system of restaurant bookkeeping according to the franchising agreement. The franchisee expenses are offered to interpret as the expenses of operations' coordination.

  13. COMPARISON OF INDOOR AIR QUALITY IN RESTAURANT KITCHENS IN TEHRAN WITH AMBIENT AIR QUALITY

    M. Ghasemkhani, F. Naseri

    2008-01-01

    Full Text Available The indoor air quality of 131 restaurant kitchens in Tehran was investigated from May to September 2006. Gas stoves use in restaurant kitchens is a major source of indoor combustion, product carbon monoxide and nitrogen dioxide. The study focused on one of the busy zones located in the southwest and central part of the city. Measurements were done for indoor and outdoor air pollutants, carbon monoxide and nitrogen dioxide; ambient temperature and relative humidity were also measured. Result indicated that the mean levels of CO and NO2 in restaurant kitchens were below the recommended limit of 25 and 3ppm, respectively. Correlations between indoor and outdoor air quality were performed consequently. Results of the mean ambient temperature and relative humidity were above the guideline. In this study the mean levels of CO and NO2 gas cooking in restaurant kitchens were found to be lower compared with the similar studies.

  14. Quality of gourmand products and services and modern trends in restaurant industry

    Ćirić Nata

    2014-01-01

    Full Text Available Improving Hotel offers by introducing different contents and services (swimming pools, bars, conference rooms, specialized restaurants, diverse and attractive cuisine, with strategic and holistic approach to the hotel - tourist activities, can lead to increased tourist traffic and tourist spending. The modern touristic demand is very critical and sophisticated, particularly in the terms of content and new culinary trends. Religious customs, traditions and different ways of living, vegetarianism, organic food, healthy food, slow food etc., determine the specific consciousness of the choice of foods and nutrition for many tourists. The restaurants known for their fine gastronomy and service are in a stronger competitive position than restaurants that do not keep the continuity of high quality products and services. Creating a restaurant with an organic, macrobiotic or vegetarian food can be a significant form of marketing strategy aim to establish a superior quality catering industry products and achievement of competitive advantage in that respect.

  15. Technical Support Document: 50% Energy Savings for Quick-Service Restaurants

    Zhang, Jian; Schrock, D. W.; Fisher, D. R.; Livchak, A.; Zabrowski, D. A.; Athalye, Rahul A.; Liu, Bing

    2010-09-30

    Document describing PNNL's project to develop a package of energy efficiency measures that demonstrate the feasibility of achieving a 50% energy savings for quick-service restaurants with a simple payback of 5 years or less.

  16. IMPACT OF SERVICE QUALITY ON CUSTOMER SATISFACTION: EVIDENCES FROM THE RESTAURANT INDUSTRY IN PAKISTAN

    Ubedullah Amjad Ali SHAIKH

    2011-01-01

    Full Text Available The purpose of this study is to contribute to the literature of service qualityimportance in restaurant industry. The study has been based upon theServqual technique and Dineserv tool of improving the quality by the serviceproviding organizations. The study is undertaken from the perspective ofPakistani Restaurant Industry and the customers' perceptions vis-à-visrestaurant dining. Two variables of Servqual, i.e. Tangibles andResponsiveness, have been examined to demonstrate the significance ofservice quality on customer satisfaction. The results endorse the importanceof enhanced complementary service standards in restaurant industry. Finally,the findings provide an insight for the Pakistani restaurant service providingestablishments and suggestion have been made for the caretakers of theindustry on ways to improve service quality.

  17. Energy conservation awareness and practice in restaurants of Hennepin County, Minnesota.

    Brondum, Jack; Palchick, Susan

    2012-12-01

    Greenhouse gases result mainly from the combustion of fossil fuels in energy use. Restaurants use large amounts of energy in their operation but systematically gathered information about such use is lacking. Hennepin County Human Services and Public Health Department surveyed owners of licensed restaurants to assess their energy use and awareness of energy conservation measures. Of 434 owners surveyed, 276 (63.6%) returned completed surveys. Responses indicated that large pluralities or majorities of restaurant owners often were aware of energy-efficient methods of operation and the means to achieve greater efficiency but used such means much less frequently. For example, 57% of respondents were familiar with the U.S. Environmental Protection Agency's Energy Star program, but only 33% of this group actually used Energy Star appliances. Given the gap between awareness and practice, opportunities for consultation and outreach to restaurant owners about energy-efficient business operation are manifold.

  18. The effects of Cosmopolitanism and Tradition on the Evaluation and Intentions of the Users of Fast Food Restaurants

    Srdjan Sapic

    2017-08-01

    Full Text Available In terms of modern life, consumers have an increasing number of options when it comes to choosing a restaurant when they do not wish to eat at their homes. Fast food restaurants represent one of those options. In addition to domestic fast food restaurants, the development of global restaurant chains is also noticeable. The purpose of this paper is to identify the factors that affect the evaluations of products and services and the intentions of users in terms of using the services of fast food restaurants. In relation to that, it is important to analyze the factor of cosmopolitanism and tradition. Cosmopolitanism, as the willingness of people to cooperate with other cultures and tradition, and tradition, as a reflection of respect for the customs and ideas that are imposed on individuals by their culture or religion, affect consumers’ intentions and their willingness to use the services of foreign fast food restaurants. In accordance with that, the purpose of this research study is to determine if and how cosmopolitanism and tradition affect the evaluations of products and services and consumers’ intention concerning foreign restaurant chains and domestic fast food restaurants of both the local and the family types. The results of the conducted empirical research show that cosmopolitanism positively affects the evaluations of the products and services of foreign restaurants and that tradition positively affects the evaluations of the products and services of domestic fast food restaurants.

  19. Clustering of fast-food restaurants around schools: a novel application of spatial statistics to the study of food environments.

    Austin, S Bryn; Melly, Steven J; Sanchez, Brisa N; Patel, Aarti; Buka, Stephen; Gortmaker, Steven L

    2005-09-01

    We examined the concentration of fast food restaurants in areas proximal to schools to characterize school neighborhood food environments. We used geocoded databases of restaurant and school addresses to examine locational patterns of fast-food restaurants and kindergartens and primary and secondary schools in Chicago. We used the bivariate K function statistical method to quantify the degree of clustering (spatial dependence) of fast-food restaurants around school locations. The median distance from any school in Chicago to the nearest fast-food restaurant was 0.52 km, a distance that an adult can walk in little more than 5 minutes, and 78% of schools had at least 1 fast-food restaurant within 800 m. Fast-food restaurants were statistically significantly clustered in areas within a short walking distance from schools, with an estimated 3 to 4 times as many fast-food restaurants within 1.5 km from schools than would be expected if the restaurants were distributed throughout the city in a way unrelated to school locations. Fast-food restaurants are concentrated within a short walking distance from schools, exposing children to poor-quality food environments in their school neighborhoods.

  20. Neighborhood fast food restaurants and fast food consumption: A national study

    Richardson, Andrea S; Boone-Heinonen, Janne; Popkin, Barry M; Gordon-Larsen, Penny

    2011-01-01

    Abstract Background Recent studies suggest that neighborhood fast food restaurant availability is related to greater obesity, yet few studies have investigated whether neighborhood fast food restaurant availability promotes fast food consumption. Our aim was to estimate the effect of neighborhood fast food availability on frequency of fast food consumption in a national sample of young adults, a population at high risk for obesity. Methods We used national data from U.S. young adults enrolled...