Canteen Managers Research Articles

Does the way workplace canteens are managed influence users’ plate waste?

Abstract Background Plate waste (PW) is part of the food waste and is defined as the amount of edible food served not eaten. There are few estimates of PW in the food services, mainly in school canteens, where PW appears to differ depending on the provider. Our aim was to analyse the role of different canteen management in determining PW in three hospital canteens in Italy. Methods On 5 working days between August and September 2022, healthcare workers’ trays were photographed before and after meal consumption. We compared two canteens managed by an external catering service (EC) with one internally managed (IC). The two canteens with similar sample size had different management. A modified visual Comstock scale was used to assess the PW. The Carbon Footprint (CF), Water Footprint (WF), energy and nutrient content were estimated using the SU-EATABLE LIFE database and the Italian Food Composition Database for Epidemiological Studies (www.bda-ieo.it). Significance was set at p < 0.05. Results 1227 trays were analysed (1026 in EC; 201 in IC), most of which contained no waste. The percentage of trays with leftovers was higher in EC (34%) than in IC (21%), as was the mean amount of PW (104g EC vs 60g IC) (p < 0.001). The PW contained significantly more energy (125 kcal vs 73 kcal) and protein (6.0g vs 2.4g) and had higher CF (204 CO2eq EC vs 76 CO2eq IC) and WF (178 LH20 EC vs 75 LH20 IC) in CE than in IC. The significance was confirmed independently to the sample size of the canteens, and when the analysis was repeated and only the first access of each user was considered. Conclusions Results suggest that an internally managed canteen produces less leftovers than a canteen operated by an external provider. This could be because an internally managed canteen is more adaptable to users in terms of food offerings and portion sizes, despite a smaller number of food options. However, further studies are needed to confirm our findings and to identify the causes of PW in food service. Key messages • Internally managed canteens seem to reduce plate waste, probably due to certain flexibility according to users’ plate waste. • Non-served food of the canteen should be estimated to confirm our data.

QR-based Canteen Management System

In recent years, the digitization of administrative and operational processes has transformed various sectors in the world, including food service management. This research presents the development and implementation of a QR-based canteen management system, designed to enhance the efficiency of canteen operations by leveraging contemporary technological advancements. The system employs a desktop application built with C# and the .NET framework, enabling users to order and pay for food items using a QR code-based login and cashless payment system. This solution addresses the inefficiencies of traditional pen-and-paper-based canteen management by automating order processing, payment, and sales record maintenance. The primary objective is to streamline canteen operations, reduce service time, and improve customer satisfaction through a user-friendly and reliable system.

The Implementation of Canteen Management Policy in Sriwijaya University: A Qualitative Study

A canteen in the campus environment is one of the infrastructures that educational units must own that will support educational activities if it is managed well by paying attention to the nutritional content of food and implementing proper hygiene and sanitation. This research aims to find an overview of the canteen management policy at Sriwijaya University. This research used a qualitative design with 23 research informants, consisting of 2 Vice Chancellors, 1 Dean, 2 Deputy Deans, 6 canteen owners, 6 employees, and 6 students at Sriwijaya University. Data collection was carried out using in-depth interviews and observation.The data was analyzed using the Content Analysis method and presented in a narrative for interpretation. Monitoring of each faculty's canteen for the management of a healthy canteen has mainly been carried out by handlers or sellers. However, facilities and infrastructure, such as access to electricity, clean water, canteen area, and canteen location, still need to be improved. Regarding food quality, practices, and sanitation, the food sold in each canteen already has good nutritional content. The implementation of healthy canteen management policies has been regulated in policies per faculty, although it is not evenly distributed. It is stated that the central policy for managing healthy canteens is still being designed. The implementation of canteen management policies at Sriwijaya University is that facilities and infrastructure still need to be improved, he food handlers and canteen managers are expected to continue to pay attention to food hygiene and sanitation of canteen buildings by the Indonesian Minister of Health Regulation Number 1096 of 2011.

Role of Technology to Improve the Effectiveness of University Canteen Systems

The university canteen system is an essential part of the campus environment, providing students and staff with a convenient and affordable source of food. However, many universities struggle to maintain efficient and effective canteen systems, leading to long queues, limited food options, and unsatisfactory service. The study seeks to identify the key challenges faced by traditional canteen systems in universities, to explore the potential benefits of using technology in university canteen systems, to analyse existing technologies used in university canteen systems and their effectiveness and to develop a framework that enhance the efficiency and user experience of university canteen systems. The study adopted a positivist research approach, making use of quantitative methods of data collection. The target population was university canteen managers and staff, university staff, and university students in Zimbabwe. In order to improve the performance of canteen systems, the project at hand provided a framework that uses technology to streamline operations, boost menu planning and customization, improve payment alternatives, and provide real-time feedback mechanisms to guarantee customer satisfaction. The study’s findings show that university canteens ought to concentrate on developing a framework based on innovation and technology that places a priority on innovations that boost financial performance, including cashless payment systems because they increase the effectiveness of canteen systems.

CANTEEN MANAGEMENT SYSTEM

ABSTRACT— An educational canteen management system’s abstract describes the main features and goals of the program. Usually, it contains the following important details: Introduction: Provides a brief overview of the system’s goals and the role it plays in effectively overseeing the school canteen’s operations. Objectives: Describes the primary aims of the system, including expediting food delivery, strengthening order processing, inventory management, and streamlining canteen operations. Features: Lists the system’s primary features, which could include: Online ordering: Using a mobile app or the internet, staff and students can order food. Menu management: Makes it simple for canteen employees to add new items, change menus, and establish prices.. INDEX TEARMS- Frontend development HTML, CSS, JavaScript react js , Backend development React, Database Mongodb Canteen Management Software, Menu Planning, Accounting, Feedback System Chatgpt.

CANTEEN MANAGEMENT SYSTEM : THE FINAL PROJECT

ABSTRACT : A sophisticated digital solution called the School Canteen Management System (SCMS) was created to streamline the management and operations of school canteens. Essential functions including menu planning, user account administration, inventory management, point of sale (POS), and extensive reporting and analytics are all included in this system. Through process simplification and automation of repetitive tasks, the SCMS increases productivity, lowers error rates, and enhances user experience. Faster service, precise financial tracking, improved stock control, and the capacity to satisfy dietary requirements and preferences are some of the main advantages. In the end, the SCMS ensures convenience and happiness for students, staff, and parents by helping to create a more orderly, transparent, and user-friendly cafeteria environment. INDEX TEARMS – Frontend development HTML, CSS, JavaScript, react js, Database management, mongodb, Chatgpt.

Develop a Canteen Circuit in a Real-World System

Abstract: In the current corporate and educational environment canteen plays a crucial role in feeding the nutritional needs of the employees and the students but looking forward to the traditional canteen management system lacks in various ways like long waiting queues, inefficiency, resource wastage, scalability issues and many more problems. To address this issue this research proposes Canteen-Circuit, a solution to the canteen management system that uses MERN stack and AI to provide a seamless connection for both canteen staff and customers. The Research will involve designing, developing, and evaluating the Canteen Circuit in a real-world system. Overall research not only streamlines daily operations but also provides a foundation for enhanced canteen experience for customers and administrators.

Penguatan Reorganisasi Eco Green Kantin Sehat dalam Pelayanan Pasca Pembelajaran Daring

SMPN 4 Depok is situated in an obesogenic environment. To address this issue, the school management and community service team are dedicated to implementing integrated activities, such as the eco-green healthy canteen. The objective of the community empowerment activity was to assist partners in organizing a healthy school canteen by providing educational media, socialization, and education to school residents. The stages of the activity consist of 1) Consolidation - collecting the needs and desires of school residents as well as the basis for planning canteen management at school; 2) Preparation of educational media: pocket book and education posters; 3) Socialization - informing school residents of the plan to organize a healthy canteen with the help of guidebooks and educational media. The consolidation stage activities resulted in an agreement between canteen traders and schools to sell safe, halal, healthy, and nutritious food. Additionally, they agreed to cooperate in waste management in the school canteen. The pocket book were given to food handlers as a guide to serve safe foods. Three health education posters were successfully displayed in strategic locations at the school. The socialization process successfully formed a support system from the school community to realize a healthy eco-green canteen. The implementation of the eco-green healthy canteen was successful due to the collaboration between partners and the service team. However, it is crucial to conduct extensive educational activities for school residents regarding the implementation of healthy canteens. Additionally, monitoring and evaluating the policies agreed upon by the school management and traders in the school is necessary.

MERN-Based Canteen Management System: IoT Integration for RFID Payment and Table Reservation

MERN-Based Canteen Management System: IoT Integration for RFID Payment and Table Reservation

Creating a health promotion university through healthy canteen development in a private university

A healthy canteen is one of the supporting elements of healthy campus infrastructure. Leaders' policies, engagement, and support are essential for healthy campus initiation advocacy initiatives. This qualitative case study approach aims to determine the possibility of implementing a healthy canteen in a private university. The study was conducted in Yogyakarta from July 2017 until March 2018 with informants sequentially from five university leaders, one canteen manager, ten canteen consumers, and including 15 food handlers. We collected data through in-depth interviews and then analyzed it with content analysis. Finally, we use the SWOT matrix to investigate the possibility of developing a healthy canteen at private colleges using strengths, weaknesses, opportunities, and threats. The obstacle to developing healthy canteens is the limited area for infrastructure. We found environmental health problems, such as unqualified sanitary conditions and unapplied food hygiene and sanitation principles. Healthy canteen could be developed if the leaders at all levels committed to allocating spaces and sanitation infrastructure, making policies and regulations for testing the food in laboratories, training and inspecting food handlers regularly and providing quality foodstuffs, clean and healthy nutritious food, and educating customers with posters on the canteen walls.

A Review on Smart Canteen Management System

Abstract: The Smart Canteen App is a cutting-edge digital solution designed to revolutionize the traditional canteen experience in educational institutions, corporate offices, and other food service environments. This innovative mobile application leverages technology to streamline the entire process of ordering, payment, and food pickup, enhancing convenience and efficiency for both customers and canteen operators. By integrating modern technology, the Smart Canteen App offers an efficient, convenient, and user-centric dining experience, benefiting both customers and canteen operators. In today’s fast-moving world, there is a need of quick and efficient service in every sector of life for public in general. There are many employees and students use canteen and food facilities in their workplace and institutions on daily basis, there is a need to provide quick service at billing counters. This work is focused at developing an efficient smart canteen management system. As canteen in colleges get extremely crowded nowadays, so in this project, concentrate on fast service of food to the users to reduce paper work and save the time of the student by avoiding long queue and to keep things organized. This will satisfy all the customers need and overall sale of the canteen will increase. This application program reduces the manual work for managing the Canteen. Students can place their order through the emenu available on the mobile application which would be further transferred to the canteen. The student can therefore know their order details and the order progress through the mobile application. The canteen manages the students order and keeps updating the progress of the order through their web application. The admin manages the student and canteen through the web application. The app boasts an intuitive user interface that enables users to browse through menus, select food items, and customize their orders with ease. The app facilitates online ordering, enabling customers to place their orders remotely, reducing waiting times, and ensuring their meals are ready when they arrive. Users can customize their orders to accommodate dietary restrictions, allergies, and personal preferences, ensuring a personalized dining experience. Secure payment options are integrated into the app, allowing users to make cashless

Manajemen Sekolah Sebagai Pilar Penyelenggaraan Kantin Sehat

Eating habits, nutritious and safe food intake are greatly determined the nutritional status of school-age children and adolescents. Eating habits acquired during adolescence will have an impact on adulthood and the elder. Overweight and obesity increased not only occur in adults, but also in adolescents. A school is a place where children spend more time every day than at home. Therefore, it needs to be considered food provision in schools. This study provides an overview of the readiness of school management in implementing healthy canteens in schools. This was qualitative research with a case study approach. The research was conducted at SMP Negeri 4 Depok Sleman Yogyakarta from June to August 2022. Data were collected using in-depth interviews involving principals and teachers as narasumberts. The study has obtained an Ethical Clearance from Komisi Etik Penelitian Kesehatan, Fakultas Ilmu Kesehatan, Universitas Respati Yogyakarta. The results showed that the school had prepared buildings and physical facilities in the canteen. The policy of providing healthy food was indicated by menu selection with restrictions on products high in sugar and salt, as well as the selection of safe serving utensils. This policy was agreed upon by the seller in the cooperation agreement between the school and the seller. Supervision systems were implemented by appointing healthy canteen management teams. Based on the results of this study, it was concluded that school management was committed to realizing a healthy canteen in schools. Policies regarding the provision of healthy food can be improved by adding menu choices from the vegetable group. Food safety can be improved by setting the serving time of food served.Keywords: healthy canteen, school management, principals, teachers

Manajemen Layanan Koperasi dan Kantin/Kafetaria di Sekolah Sekolah Menengah Pertama Negeri 02 Rambipuji

This research describes cooperative exploration and canteen services at SMPN 02 Rampipuji. The importance of managing cooperative and canteen services in schools is increasingly being realized with changes in the consumption patterns of school residents. The aim of this research is to develop a more structured service plan that integrates cooperative and canteen principles into operational activities, which is expected to improve overall management. The research method used is a descriptive method with a qualitative approach. The population is all administrators and members of the cooperative and canteen of SMPN 02 Rampipuji, totaling 6 people. The research results highlight that cooperative and canteen managers have planned service development. However, to achieve this, it is necessary to improve the profit distribution system based on the activities carried out. The potential is to guide schools and cooperative and canteen managers in improving and enhancing the quality of their services. The findings show that although cooperatives and canteens operate, their management does not fully meet structured cooperative standards. The practical implications used in the research mean improvements to improve cooperative and canteen service standards according to appropriate cooperative and canteen SOPs.

Enhancing Healthy Food Choices in a University Canteen Exploring the Influence of Menu Labeling

This research investigates the attempt to enhance healthy food choices within a university canteen through the implementation of menu labeling. This paper explores the impact of providing nutritional information on food menus, investigating its influence on patrons' dietary decisions. Through a com-prehensive mixed-methods approach, this research combines quantitative analysis of survey responses and qualitative insights to provide a multifaceted perspective on the influence of menu labeling. The findings reveal that menu labeling plays an essential role in promoting healthier food choices, with participants demonstrating increased awareness and engagement with nutritional information. Furthermore, this paper highlights the various factors that contribute to the effectiveness of menu labeling, including its format, visibility, and the broader context of individuals' decision-making processes. By shedding light on the positive impact of menu labeling, this research contributes to the ongoing discourse on public health interventions within university environments. The insights gained from this research offer implications for canteen management, policymakers, and researchers seeking to further enhance the health and wellbeing of university populations.

Private school canteens: an analysis of the economic and financial aspects of the traditional and the healthy models

BackgroundOne of the reasons for the more prominent resistance of canteen managers to implementing healthy canteens is based on the belief in the economic infeasibility of these models. The research aimed to verify the economic and financial viability of traditional and healthy models of school canteens in a Brazilian metropolis.MethodsThe case study was carried out with 36 companies in the school canteen sector in a Brazilian metropolis. The classification of items sold in canteens considered the extent and purpose of food processing according to the NOVA Classification. The characterization and definition of traditional canteens and healthy canteens were proposed considering the amount of in natura or minimally processed foods and culinary preparations without the presence of ultra-processed foods; the percentage of ultra-processed foods or processed foods or culinary preparations with the presence of ultra-processed foods; and the existence of prohibited foods. The economic and financial analysis was carried out mainly through the evaluation of profitability. Data were collected through an electronic self-administered questionnaire sent to canteen managers. The Mann-Whitney test was used to compare medians and the Chi-Square/Fisher’s Exact Test to compare proportions.ResultsThe study included six companies, responsible for 36 canteen units in private schools, 30 classified in the traditional model (83.3%), and six in the healthy model (16.7%). The median percentage of natural, minimally processed foods and commercialized culinary preparations was higher among the healthy model canteens (87.9% vs. 60.0%, p < 0.001). While the median percentage of ultra-processed, processed, or preparations with the presence of ultra-processed (40.0% vs. 12.1%, p < 0.001) and prohibited foods (10.0% vs. 0%, p < 0.001) sold was higher in the traditional model canteens. The results indicated that the profitability in the healthy canteens was higher (p < 0.001) than in the traditional ones.ConclusionsHealthy school canteens showed better financial and economic results compared to traditional canteens with emphasis on greater profitability and a shorter recovery time of the initial investment.

Education on Balanced Nutrition and Healthy Snacks in the School Environment to Prevent Nutritional Problems among Adolescents

Around 12% of male and 23% of female adolescents experience anemia due to iron deficiency. Several habits cause nutritional problems in adolescents are not always having breakfast, most adolescents do not consume enough fibre, fruit vegetables, and consuming flavorful foods. In addition, adolescents also tend to adopt a sedentary lifestyle, resulting in less physical activity. This community service activity aimed to increase adolescents’ knowledge about balanced nutrition and healthy snacks at school. The methods used in this activity were FGD, counseling, and simulation. The targets were students, teachers, and canteen managers, totaling 30 people. The training was carried out in April-May 2023 at SMAN 2 Mamuju. The evaluation was conducted through questions and answers and a simulation of reading nutritional information on food packaging. Results: Participants can determine healthy and safe foods to be consumed and read the nutritional information on food packaging. The canteen manager can sort out nutritious food for the school canteen. Counseling on balanced nutrition and healthy snacks can increase adolescents' knowledge about nutrition and healthy snacks in the school environment. The school and related stakeholders must provide balanced nutrition messages in the schools' teaching and learning process.

School Canteen Management and Customer Satisfaction: Basis for Operationalizing a Food Center in Mulanay District II

School Canteen Management and Customer Satisfaction: Basis for Operationalizing a Food Center in Mulanay District II

Valuable Waste: Soviet management of food scarcity in the early 1930s

ABSTRACT Stalin’s “Great Break” of 1928 threw the Soviet population into a period of extreme material shortages. As hunger swept over the country, waste and its management became a central concern of the Party-State. This article situates food waste as a systemic feature of the Stalinist regime, providing fresh insights into both Food and Soviet histories. It explores the large campaigns that were launched to educate the Russian public about the need to minimize food waste in the 1930s and traces the uncertain rise of state canteens: eateries that were promoted as a rational and modern way to produce and distribute food throughout this period. In practice, as this article will show, these efforts to curtail waste and alter food behaviors were largely unsuccessful. Poor transport and storage conditions led to the deterioration of large quantities of food. But because of the severe shortages, spoiled food was frequently prepared and eaten by consumers regardless, leading to regular bouts of food poisoning for which cooks and canteen managers were blamed. All the while, Soviet political elites continued to perform their power and (relative) opulence by wasting their own food behind closed doors. In Soviet society, food waste was both a disgraceful practice to be avoided and a subtle symbol of wealth, prestige, and power.

The Existence Of The Dayah Jeumala Amal Business Unit Towards Surrounding Communities In Lueng Putu, Pidie Jaya

This study aims to determine the existence of the Dayah Jeumala Amal business unit by knowing the forms of economic empowerment carried out by the Dayah business unit for the community and to determine the number of benefits received by the surrounding community in Lueng Putu, Pidie Jaya Regency. This research uses a qualitative approach method. The subjects of this study were the director of the Dayah business unit, the financial manager, the store and canteen manager, and the community who partnered with the Jeumala Amal Dayah business unit in meeting the needs of the Santri. Data collection techniques using library research and interviews. At the same time, data analysis uses the Miles and Huberman model analysis, namely data reduction, data presentation and conclusion. The results of research related to the existence of the Dayah Jeumala Amal business unit, namely economic empowerment carried out by Dayah Jeumala Amal through the Dayah Jeumala Amal business unit by providing space for the community to participate in meeting the needs of students can have a positive impact, this is in line with the benefits provided by the unit Dayah businesses such as helping to increase people's income so that they can help people meet their daily needs, create jobs and business opportunities for the surrounding community in the hope of reducing unemployment and reducing poverty. Therefore, as a collective effort to alleviate economic problems, the Dayah Jeumala Amal business unit continues to improve and transform with a more professional management system.

V - Total Cafeteria

Abstract: The V – Total Cafeteria aims to modernize the current manual system with the help of computerized equipment and software applications, resulting in the efficient management of data. The hardware and software required for this purpose are easily accessible and user-friendly. The cafeteria in the institution witnesses a long queue during breaks, causing significant delays in food service and inconvenience to students and faculty. In order to eliminate this waiting time, a software solution is proposed where orders can be projected directly onto the cafeteria monitor once they are placed. This would eliminate the need for customers to wait in line at the payment desk, as the server can prioritize fulfilling previous orders before moving on to new ones. Additionally, online payment options can also be introduced to minimize time spent waiting for change. The project's primary objective is to automate the canteen management system, which involves managing canteen details, product information, order tracking, and user data. The project is solely accessible to the admin, who has complete control over the system.