Catering Establishments Research Articles

A methodology of enhancing profitability through the utilization of experimental design: A catering business case study

Improving product quality and service quality are among the most critical competitive challenges faced by companies around the globe. Superior product and service quality are important priorities confronting businesses ranging from engineering, telecommunications, banking, health care and food industries, to name only a few. As customers demand even higher levels of quality in their products and services, business professionals must keep pace by continually improving them. This is particularly true for the non-engineering industries (e.g. financial services, transportation services, hotel industry, health care, food industry), being the fastest growing sector around the world. Despite this rapid growth, very little advancement has taken place to apply modern statistical quality control techniques to improve non-engineering processes. In this article, Taguchi's design of experiment (DOE) method is utilized to improve a consumable food item for a catering business. The study described here is believed to be a new application of Taguchi quality engineering methods. Taguchi's process improvement methodology has been used extensively in engineering industries for improving product manufacturing. Taguchi's DOE work has concentrated extensively on the engineering manufacturing sector, thereby making a paradigm that it is not applicable to other processes. For evidence of capability, Taguchi's engineering approach was adopted to optimize the process of production of an apple bread for a catering establishment. The quality level of this food product is, to a certain extent, subjective, with no obvious measurement scale. The development of a measurement rating system along with its limitations are also discussed in this article. This article demonstrates that it is possible to improve the food production process and the food quality level at no additional cost, thus providing a business advantage. Also, it shows that with careful statistical experimentation, it is possible to reduce raw material cost of baking (and still maintain quality levels) by using less expensive or alternative raw materials. The cost of baking was significantly reduced to about half its original cost. In summary, this study points out that DOE methods can be used to optimize processes and improve profitability of a business outside the traditional manufacturing arena.

Quality in the management of catering establishments in Eastern Croatia

Quality has christalized as the crucial factor of the market race. It has become the principal instrument for securing a firm's future success through satisfied consumers. Catering firms independently create the marketing mix to raise themselves above the competition. To secure the quality of services provided by a catering establishment it is necessary to secure the quality of individual work, the quality of the process and the quality of entire firm. The catering establishment must aspire towards such an appearance on the market that will make the guest satisfied with the marketing.

Evaluation of Customers’ Perspectives on the Heartbeat Award Scheme in Public Eating Places

The Heartbeat Award (HBA) scheme was launched in England in 1990 by the Health Education Authority (HE A). The HBA is given to a catering establishment if there are “healthy” food choices available, a nonsmoking area, and good standards of food hygiene. This paper describes an evaluation of the customers’ perspectives of the HBA scheme in 11 public eating places. A total of 271 completed questionnaires were analyzed. Just over half of the customers (n = 144; 53%) did not know that the establishment had received the HBA. Even more respondents (n = 183; 67.5%) were unaware of the three main criteria of the award and 224 (82.7%) were unaware that menus had been assessed by a dietitian. Fourteen percent (n = 39) of the sample incorrectly believed that the HBA implied that all food choices were healthy choices.Women and those aged ≥45 years had greater awareness of the HBA scheme. Most customers who knew about the scheme did not choose the establishment because it had a HBA (n = 117; 92.3%). Customers want healthy food choices to be available but this does not influence their choice of establishment. There is a need for greater promotion of the scheme on national and local levels to raise awareness.

MANAGEMENT STRATEGIES FOR OIL AND GREASE RESIDUES

The fate of organic oil and fat (i.e. “grease”, defined as plant oils/animal fats) from restaurants and other commercial kitchens, is probably one of the most forgotten, yet critical issues in waste management, especially in developing countries. Even in cosmopolitan areas like Bangkok (Thailand), oil and grease are either released into the sewer lines, or are collected manually after separation in grease traps and open dumped with solid waste. An investigation was made to assess the quantity and characteristics of oil and grease released from commercial kitchens in Bangkok. Based on the results obtained, a holistic management strategy for these residues was developed. The recommendations for oil and grease management were laid down into three options, depending upon the size of the catering establishment, which affects the collection system, and the treatment, re-use and disposal alternatives. The major steps involved in the management scheme are separation and concentration of grease residues in central receiving treatment containers (CRTCs) at a central wastewater treatment plant (CWTP), anaerobic treatment for by-product recovery, and re-use in industrial applications. For the final disposal of concentrated oil and grease residues and the remaining sludge from anaerobic treatment, priority is given to incineration, together with sewage sludge or solid waste. It is shown that the treatment and disposal of these residues can be integrated into sewage sludge disposal schemes including incineration and anaerobic digestion. Landfill disposal was identified as an intermediate solution, preferably after stabilization.

Management Strategies for Oil and Grease Residues

The fate of organic oil and fat (i.e. "grease", defined as plant oils/animal fats) from restaurants and other commercial kitchens, is probably one of the most forgotten, yet critical issues in waste management, especially in developing countries. Even in cosmopolitan areas like Bangkok (Thailand), oil and grease are either released into the sewer lines, or are collected manually after separation in grease traps and open dumped with solid waste. An investigation was made to assess the quantity and characteristics of oil and grease released from commercial kitchens in Bangkok. Based on the results obtained, a holistic management strategy for these residues was developed. The recommendations for oil and grease management were laid down into three options, depending upon the size of the catering establishment, which affects the collection system, and the treatment, re-use and disposal alternatives. The major steps involved in the management scheme are separation and concentration of grease residues in central receiving treatment containers (CRTCs) at a central wastewater treatment plant (CWTP), anaerobic treatment for by-product recovery, and re-use in industrial applications. For the final disposal of concentrated oil and grease residues and the remaining sludge from anaerobic treatment, priority is given to incineration, together with sewage sludge or solid waste. It is shown that the treatment and disposal of these residues can be integrated into sewage sludge disposal schemes including incineration and anaerobic digestion. Landfill disposal was identified as an intermediate solution, preferably after stabilization. © 1997 ISWA

The application of hazard analysis critical control point (HACCP) in a flight catering establishment improved the bacteriological quality of meals.

Following an outbreak of salmonellosis affecting 415 passengers on flights in 1991, the associated flight catering establishment located on a Greek island was surveyed for two years. During the first year of the survey, the bacteriological quality of food was not satisfactory. In an attempt to maximize food safety for crew and passengers the HACCP approach was implemented in 1993. Since its application, greatly supported by the management and staff, the bacteriological quality of aircraft meals was considerably improved.

The influence of a campaign to encourage no-smoking policies in restaurants and cafes in Greater Nottingham

IN response to the low level of non-smoking pro vision in public catering establishments in Greater Nottingham, a campaign was launched to encourage the implementation of no-smoking policies, with an information pack sent by post to 356 establishments. Managers were encouraged to order action packs, which included free no-smoking display materials, and to register their establishments in a public guide to no-smoking restaurants. A certificate was awarded by the Department of Public Health to those making over 50 per cent non-smoking provision. The response rate to the campaign was 10.1 per cent after the first mail-out, rising to 14.8 per cent after the second mail-out, and achieving a total of 25.2 per cent after telephone contact had been made. While the campaign was a valuable initial exercise, this work should be continued by environmental health officers who visit catering establishments in the course of their normal duties.

An International Foodborne Outbreak of Shigellosis Associated With a Commercial Airline

To determine the source of an international outbreak of shigellosis associated with consumption of food served by a Minnesota-based airline. Cohort studies of players and staff of a Minnesota-based professional football team and passengers on flights with a confirmed case of outbreak-associated Shigella sonnei infection. Community- and industry-based studies conducted from October through November 1988. Sixty-five football team players and staff, and 725 airline passengers in the cohort studies. Twenty-one (32%) of 65 football players and staff developed shigellosis that was associated with consumption of cold sandwiches prepared at the airline flight kitchen (relative risk [RR], 17.1; 95% confidence interval [Cl], 2.4 to 120; P < .001). Confirmed or probable shigellosis was identified among 240 passengers on 219 flights to 24 states, the District of Columbia, and four countries between September 14 and October 13. An outbreak-associated strain of S sonnei was isolated from football players and staff, airline passengers, and flight attendants. Thirty (4.1%) of 725 passengers on 13 flights with confirmed cases had confirmed or probable shigellosis. Illness was associated with consumption of cold food items served on the flights and prepared by hand at the airline flight kitchen (RR, 5.7; 95% Cl, 1.4 to 23.5; P < .01). This international outbreak of shigellosis was identified only because of the occurrence of an index outbreak involving a professional football team. Prevention of Shigella transmission in mass catering establishments may require reduction of hand contact in the preparation of cold food items or elimination of these items from menus.

The Sous‐vide System for Preparing Chilled Meals

Recent interest in food production systems which provide dishes for consumption at a later time, coupled with the heightened concern over food safety, have led many institutions to become involved in the study of the sous‐vide cooking method. Research studies on the sous‐vide system over the last five years, together with the experience of commercial catering establishments using the system are reported. The constraints and implications of producing food dishes by this method are highlighted drawing attention not only to the positive attributes, but also to the limitations of the system if it is wrongly understood or misused.

BRITISH ARMY DIET

The standards of dietary management for the British Army stationed in barracks have improved quite considerably over the centuries. These improvements have been even more dramatic in the last twenty‐five years since the end of National Service to the point where it could be claimed that the food provided at least equals that found in many industrial catering establishments. The introduction of a wholly volunteer force has increased individual expectations, and if the right calibre of recruit is to be attracted and retained then these expectations need to be satisfied. However, despite the overall improvements in visible standards, these may not have been paralleled by the contribution which the military diet makes to the nutritional status of the soldier. Historically soldiers on joining the army suffered from deficiency diseases and the primary aim was to correct these and prevent any further recurrence. Deficiency diseases are now very rare and the limited research conducted recently indicates that the military diet has followed the general civilian trends. Diseases of affluence are likely to affect the military population in the same way as the civilian population.

Hazard Analysis of Party-Pack Foods Prepared at a Catering Establishment

Foods prepared by a catering establishment were implicated as vehicles in five outbreaks of foodborne disease. Because of this, a hazard analysis was conducted consisting of (a) evaluation of product temperatures throughout processing and assembly, (b) pH measurements of the salad products and (c) testing samples of the products taken at various stages of processing for pathogenic food borne bacteria. Temperatures of precooked roast beef were too low to allow growth of common pathogenic foodborne bacteria during thawing, slicing and packaging with gravy in a refrigerated room. Temperatures were also too low to allow multiplication of common pathogenic foodborne bacteria in prechilled, prepared salads during refrigerated storage, and there was too little time for multiplication of such organisms during party-pack assembly at room temperature. Chicken parts reached 74 C (165 F) or higher during cooking. While the cooked chicken was held for delivery in a small room that had a maximum temperature of 38 C (105 F), internal temperatures of the chicken did not fall below 82 C (180 F). Cooked chicken held 3 h and 15 min at room temperature (21 C/70 F) -- to simulate delivery and storage -- cooled to approximately 46 C (115 F). During simulated delivery, the temperature of the meat and gravy did not rise above 4 C (40 F). Approximately 1 h was required to reheat the meat and gravy to a temperature of 74 C (165 F) when two sterno cans were used. A 2.7-kg (6-lb) portion of leftover beef took 6.5 h to cool from 60 C to 7 C (140 F to 45 F). Guidelines for caterers and party hosts and hostesses are recommended.

Floors, Walls and Ceilings in Kitchens and Catering Establishments

Floors, Walls and Ceilings in Kitchens and Catering Establishments

Hygiene in communal feeding: Some aids to clean food preparation and service

Summary o 1. Tests for the hygienic condition of food utensils and wash waters have been described together with suitable bacteriological standards. 2. Results are given which show that the recovery of Bact. coli from food utensils or any wash or rinse waters is indicative of a poor hygiene standard. 3. A comparison with findings from a New York Survey of 1,000 catering establishments shows that lavish equipment and hygiene “rituals” may not necessarily produce bacteriological cleanliness of food utensils. 4. Results of tests taken under practical conditions on machine-washed utensils show that their final bacteriological condition depends on the efficiency of the machine, correct dosage of a suitable detergent, and mode of operation. 5. Results of tests taken under practical conditions on hand-washed utensils, which are finally dipped in heated rinse sink water, show that if such utensils are first washed in infected water then it is possible for the utensils to remain infected if the temperature of rinse sink water is below 180°F. and the time of immersion restricted—as is often the case in practice. 6. The possibility of poliomyelitis virus being carried to and surviving in contaminated wash water is discussed. Treatment of salad vegetables suspected of potential pathogenic contamination by immersion in 1:100 electrolytic sodium hypochlorite (Milton) for 20 to 30 minutes, brings about a demonstrable minimisation of gross microbiological infection. 7. The need for keeping all waters free from mounting bacterial infection is stressed. Control of such infection by the use of a detergent-hypochlorite (Deosan) routine is described. 8. A similar method for the routine treatment of coliform traps in ice cream plant is given. A comment is made on the effect of heat-resistant organisms in the ice cream mix on the methylene blue test grading. 9. A practical method is described for the sanitisation of long-standing wash-rinse waters by the addition of a quaternary ammonium compound, tetradecyl pyridinium bromide (D.Q.1). The use of D.Q.1 is described for the sanitisation of ice cream server dipping water, soft drink and beer glass rinse waters, and abattoir cloth and knife dipping water.