Catering System Research Articles

Применение ультразвуковой кавитации при санации посуды в системе общепита

Kitchen and dining utensils can become a transmission link for infection, which can affect the development of the catering system. The degree of cleanliness of the dishes depends to a large extent on the diligence of the worker washing the dishes at the enterprise; Objective factors of tableware’s compliance with regulatory parameters also include uneven traffic flow of visitors throughout the day. Analysis of scientific literature contributed to the search for a solution to the problem of increasing the reliability of cleanliness of dishes while reducing, first of all, physical costs for auxiliary workers in school canteens and prompted the development of a patent «Method of washing tableware manually in public catering organizations,» based on the use of cheap ultrasonic washing machines during the secondary washing and rinsing stages. As a positive effect, we noted the possibility of reducing the temperature of the water used by 20–25 °C, the refusal of an additional measure – the use of a disinfectant during quarantine or a pandemic; compliance of the final result with HACCP (Hazard Analysis and Critical Control Points) requirements and a reduction in the load on the worker washing the dishes. Thus, the implementation of the proposed method, according to the authors, is economically profitable and can have a health-preserving effect on both visitors to catering establishments and the worker washing the dishes. Keywords: ultrasound, changes in the production process, HACCP, quality of work performed.

Personalization in mitigating food waste and costs in hospitalization

Organization of food services within hospitals has been identified as a determinant of hospitalized patients' nutritional intake and associated food waste. Whereas hospital food service systems in the Netherlands traditionally consist of 3 fixed mealtimes each day, we recently implemented a new 3-channel concept that provides patients the opportunity to order extra meals or snacks in-between their 3 main mealtimes or even have dinner with their visitors in a bistro located on their ward. This study investigates the impact of transitioning from a traditional paper-based to a patient-centered, digital hospital food service system on food waste production patterns and its associated financial implications. Plate waste (served but uneaten food) measurements were performed at baseline for all served meals during a one-week period within the traditional system and follow-up measurements were conducted annually after implementation of the new system during 3 consecutive years. Measurements were conducted at two hospital floors, each comprising four wards. Average grams of plate waste per served meal, daily meal frequency per patient and the associated production and disposal costs of the collected waste were calculated and compared between the two systems. A total of 4361 meals served within the traditional system were compared with 7815 meals served within the new digital system. Meal frequency increased from an average of 2.5 meals per patient per day in the old system to an average varying between 3 and 3.3 meals per patient per day in the consecutive years. Within the traditional system, average plate waste was 81grams per served meal, whilst it ranged between 33 and 49grams per served meal during the following years, with the 3-channel concept in place (p<0.001, p=0.010). Dinner demonstrated the largest reduction in plate waste at all measurement points. Following this reduction of plate waste, estimated associated costs of plate waste production and disposal decreased in a similar pattern. Transitioning from a traditional, paper based to a patient-centered and digital hospital catering system results in significantly higher daily meal frequency and less food waste per served meal.

What do secondary school pupils eat at school? The barriers experienced in collecting transactional data from canteen purchases.

Introduction &amp; BackgroundWelsh secondary schools generally use a cashless catering system and pupils pay for school food and drink via contactless cards, thumb or fingerprint biometric scanning. Helpfully, the digital footprint of school canteen purchase data already exists and is continually compiled over a limitless period. Compared to other methods of recording dietary intake (i.e., questionnaires and food diaries), utilising this transactional data is an unobtrusive method of data collection and has great potential. Although individual-level transactional data is being amassed, it remains unexploited by either the school, local authorities or Welsh Government. Obtaining this anonymised individual-level transactional data would provide immense insight into what pupils purchase throughout the school day. Objectives &amp; ApproachThe Welsh School Meals (WSM) project aimed to investigate the feasibility of using secondary school canteen transactional data to better understand what pupils purchase during the school day and its nutritional quality. Semi-structured interviews have been conducted with a representative from all cashless system providers (n=7) used in Welsh secondary schools. Next, the WSM project initially aimed to recruit nine secondary schools, with the methodological plan to: (i) liaise with head teachers; (ii) mine data; (iii) interview catering managers and head teachers; (iv) facilitate nutritional analysis; (v) conduct focus groups with pupils; and (vi) co-produce case studies. Relevance to Digital FootprintsSchool canteen transaction data is a form of digital footprint and utilising it to understand the current landscape of food and drink choices during the school day will inform Public Health policymakers and practice. ResultsDespite trying numerous strategies, the WSM project has encountered blockages which have prevented data acquisition. The four key stumbling blocks faced were: (i) identifying data providers; (ii) identifying data owners; (iii) data sharing; and, (iv) engaging stakeholders. Only the first barrier has been overcome and despite starting school recruitment in May 2023, the latter three barriers have stalled any progress. Conclusions &amp; ImplicationsExploiting existing cashless catering system technology to collect individual-level big data from school canteen transactions has enormous potential. However, the WSM project has concluded that obtaining this data was not feasible.

Public Catering at Logging Sites in the Middle Volga Region during the Pre-War Five-Year Plans

The article examines one of the most important aspects of the industrial and domestic components of the logging process in the 1930s. The work of canteens and food stations for lumberjacks is considered using the example of the Middle Volga region, whose logging was typical for the European part of the USSR. At the same time, the article compares regional problems of catering at logging sites with all-Union trends. The source base for the article was the funds of regional archives of the Penza, Samara and Ulyanovsk regions and materials from periodicals of the 1930s. In general, the catering system at the logging sites of the largest logger in the Middle Volga region, the Sredles trust, was organized already at the end of the first five-year plan. The greatest number of problems in the public catering system in the third five-year plan were recorded in the Kuibyshevles sections. Typical methods for supplying the canteens of timber industry enterprises with products in the 1930s. began to organize their own subsidiary farms and purchase food. There are numerous complaints about the quality of food prepared in the forestry industry canteens. In some cases, the shortcomings of catering at logging sites were associated not with the general food shortage in the USSR, but with the low professionalism of canteen workers.

Transformation of customer experience management in the restaurant business in the context of digitalization

The catering sector in Russia today is being significantly transformed under the influence of two modern factors: the transition to a digital model of orders and a decrease in the purchasing power of the population in general. In the context of digitalization and increased competition, restaurant business enterprises are faced with the need to improve the efficiency of customer experience management. Customer experience is a set of impressions, emotions, knowledge that the customer receives at all stages of interaction with the PSR. The purpose of the study is to determine the direction of transformation of customer experience management in the restaurant business in the context of digitalization. Methodology and organization of the study. In this work, a complex was used, consisting of econometric methods, methods of comparative and system analysis, and generalization. Special literature on the chosen research topic was also analyzed. In particular, sources on the problem of customer experience management, digitalization of structures included in the public catering system became the basis for the literature review. Some of the materials were taken from the RSCI and Scopus websites. business.

Peculiarities of food culture in the Republic of Sakha (Yakutia)

The article examines the content of human nutrition, based on an axiological approach to understanding culture: food can become a carrier of spirituality and cultural value meanings. In this connection, the semantic meanings of such concepts as "food culture" and "gastronomic culture" are revealed. In modern science, everyday food culture correlates with the definition of "gastronomic culture", although to date there is no unambiguous understanding of this multidimensional cultural phenomenon, which is a specific attribute of each regional culture. The subject of the study is the food culture in the Republic of Sakha (Yakutia). The object of this study is the peculiarities of everyday food culture in the Republic of Sakha (Yakutia). To identify possible gastronomic brands of Yakutia, a pilot survey was conducted among residents of the Republic of Sakha (Yakutia). The presented article is relevant due to the fact that currently in modern culture there is a growing interest in the field of everyday food culture. The topic of food covers all areas of popular culture. Many books and periodicals on culinary topics are published. Exhibitions and competitions of culinary art are held. The catering system is actively developing. And these issues seem relevant today from the point of view of cultural knowledge and deserve close theoretical study.

Providing Nutrition for Residents of Tyumen during Great Patriotic War

The article examines the problem of organizing centralized and additional food supply for the population during the Great Patriotic War, using the example of the rear city of Tyumen. The functioning of retail trade and the ration card system are studied. Examples of mutually beneficial cooperation between the city and the village in the context of the topic under consideration are provided. The authors characterize the public catering system, both for children and adults, as well as the organization of subsidiary farms and individual gardens. Attention is paid to food procurement and targeted assistance to those in need, as well as the participation of various categories of the population in this work, such as labor collectives, schoolchildren, etc. Conclusions are drawn about the main trends in the organization of food supply to the city’s residents. These include the efforts of central and local authorities to provide the population with the necessary minimum of food, proactive actions by city residents and entire enterprises to solve the food problem, and efforts to combat abuse. The relevance of the study is determined by the enduring importance of food security as an element of national security. The main sources of the work are materials from the newspaper “Krasnoe Znamya,” as well as documents from the archives of the region and the Tyumen Museum-Education Organization, some of which are being introduced into scientific circulation for the first time.

Public Catering in Buryatia in the 1920s and Early 1930s

The article is devoted to the peculiarities of public catering in the complicated political and socio-economic conditions of the first decade of the Buryat-Mongolian ASSR. Based on different archival sources the author reconstructs the following parameters of the public catering system: the existing republican network of enterprises, turnover, personnel, forms and methods of work organization; describes the problems of the new sphere (facilities and equipment, personnel) and the level of customer services culture. Newspaper articles cover the everyday activities of canteens and the relations between the actors in the catering sector. In the 1920s, enterprises of various forms of ownership, including private ones, operated in the Republic, and steps were taken to organize a catering system similar to the one that existed in the country as a whole. In the process of creating the industry, the consumer co-operative society took an active part. The political and economic decisions of the state in the early 1930s determined the place and role of catering in social reproduction, focusing on meeting the needs of workers in the industrial and agrarian sectors of the economy, students of the national education system. During this period, the structure of the industry was formed, which included state and cooperative components, there was a significant expansion of the network of enterprises, there was a process of streamlining their activities.

Ecological Food-Saving Potential of Mini-Grid Plate with Intelligent System: An Estimation from Canteens at a University in Beijing, China

Food waste (FW) is an increasing concern worldwide, especially for its severe impacts on eco-environmental sustainability. However, the most recent interventions for reducing FW have still been focusing on slogans only, and the invisibility of the food-saving effect for new interventions such as small serving portions or intelligent catering systems, might weaken its application for investors. In this study, we used visual inspection, ecological footprints, and questionnaire survey to evaluate the food-saving potential by 1143 observations and 326 questionnaires at a university in Beijing, China. The results showed that using the new intervention of smaller serving portions coupled with an intelligent catering system, FW at canteens could decrease by 32.4% per year, that means it may reduce the original FW of 6.7 kt per year in Beijing, China. Correspondingly, this amount of reduced FW could equally reduce 24.7 kt of CO2-eq, 1.6 kt of nitrogen loss, 10.4 Mt of water wasted, and 2815.6 hm2 of land use. This study provided a promising alternative for soft persuasion, confirmed the potential of reducing FW and related eco-environmental loads, and increased the visibility of a new food-saving system for investors.

Восстановление системы общественного питания Сталинграда в 1943–1945 годах

Introduction. The article deals with the problem of the restoration of the public catering system of Stalingrad at the end of the battle on the Volga. Methods. In this study, historical-descriptive (idiographic), historical-genetic, historical-comparative methods, as well as quantitative methods in the study of statistical sources were used. Analysis and results. Providing the population of the destroyed city with food became one of the most important directions of the social policy of the period. The problem was addressed on several fronts. At the first stage, in the spring and summer of 1943, most of the enterprises of the city canteen trust were reopened on the basis of the destroyed pre-war canteens. They were made from improvised materials. The work to equip them was done mainly by the employees who had returned from the evacuation. As industrial enterprises were restored, the workers’ supply departments opened canteens at their own expense. A number of canteens opened by the city trust were transferred to the balance of the factories. After the start of large-scale restoration work, several large construction departments of central subordination were deployed in the city. They independently provided their workers with food in their own canteens. In the second stage from 1944, due to the allocation of budgetary funds along with the restoration began construction of new catering enterprises. The city’s enterprises produced inventory and equipment for canteens. Great attention was also paid to the organization of children’s and school meals. As a result, by mid-1945 the public catering system in Stalingrad was generally restored. Most workers and residents were attached to canteens and received rationed one or two meals a day. However, the range of dishes and the quality of food remained unsatisfactory. Centralized supply of products was not carried out in full. Low-power subsidiary farms could not cope with their plans. Most canteens were located in dilapidated premises in unsanitary conditions due to the lack of running water and sewerage.

Using cashless catering system data to analyse nutritional intake during the school day: A feasibility study from Wales

Using cashless catering system data to analyse nutritional intake during the school day: A feasibility study from Wales

РАЦИОНАЛЬНОЕ ПИТАНИЕ СТУДЕНТОВ КАК ЗАЛОГ ЗДОРОВОГО ОБРАЗА ЖИЗНИ

Rational nutrition of students is the key to a healthy lifestyle. The functioning of the body as a whole depends on the lifestyle of a person. The purpose of the study is to identify the peculiarities of the habits of students of the Vyatka State University (Vyatka State University) associated with eating. Material and methods of research: a study of the peculiarities of the habits of students of the Vyatka State University associated with eating has been conducted. The number of respondents was 100 people. A questionnaire-type questionnaire developed using Google Form and Microsoft Excel programs was used. The survey was conducted in October 2021. Students of the 1st, 2nd and 3rd courses of Vyatka State University, including 45 boys and 55 girls, participated in the study of the peculiarities of eating habits. Of these, 22 boys and 16 girls accounted for the age group of 17-19 years, 23 boys and 39 girls for the age group of 20 years and older. Research results: 50% of 3rd year students took part in the questionnaire on eating behavior. 2nd year students made up 32%, and 1st year students made up 18%. The conducted study of the peculiarities of the habits of Vyatka State University students related to eating showed that, in the opinion of the students themselves, they eat irrationally, often eat fried, salty, spicy food, their diet is disrupted. Based on the conducted research, the directions for improving the organization of rational nutrition of students are highlighted. For the organization of rational nutrition of students, it is necessary to review the catering system of higher educational institutions, including rationality and nutrition regime. Organize canteens for regular meals, with a balanced caloric content of products on the menu. To develop a culture of rational nutrition among young people. To ensure that students undergo regular medical examinations for the timely detection of diseases. Optimize physical activity of students. Rational nutrition of students of higher educational institutions is the key to the future of the country's population. It is necessary to actively promote the principles of rational nutrition among students of Vyatka State University to preserve health.

Microbiological Safety and Quality of Meals and Work Surfaces in Collective Catering Systems in Central Italy: A Five-Year Monitoring Study.

Ready-to-eat (RTE) meals produced and served by the catering system still represent one of the major causes of foodborne outbreaks, especially for susceptible consumers. Despite the great progress in food hygiene and safety, the systematic monitoring of microbial contamination of foodstuff is the most effective tool to ensure food safety and protect consumers' health. The aim of this study was to perform a thorough assessment of the microbial safety and quality of meals and work surfaces of collective catering systems in central Italy, over a five-year period (2014-2018). In total 11,012 microbiological analytical determinations were performed in food matrices (80.1%) and environmental samples (19.9%). The results obtained show a low level of non-conformities ranging from 2.2% to 6.3% of total samples, concerning both hygiene and safety parameters. A decreasing trend of non-conformities during the years was also highlighted (p-value &lt; 0.05), especially for environmental samples. This study suggests that the implementation of Good Manufacturing Practices (GMPs) and the proper definition of Hazard Analysis and Critical Control Point (HACCP) plans, combined with a thorough evaluation of microbiological monitoring, are able to ensure high levels of food safety and hygiene.

Food liking and consumption in schools: Comparison of questionnaire-based surveys with real consumption

It is well known that in school catering system the served food rarely will be fully consumed resulting in varying amounts of leftovers, thus part of the food will become waste. This phenomenon significantly decreases the effectiveness of school catering. A key solution would be a better consideration of the students' taste, preference, and opinion.The goal of this research was to assess food liking in secondary schools and explore its relationship with real consumption. Questionnaire-based surveys were conducted in 66 secondary schools where 1973 adolescents (14–18 years) reported their food liking in a five-grade scale. The questionnaire contained 20 food groups. The real consumption was calculated from the weight of returned plate waste. Altogether 3491 plate waste were measured in 66 schools.Interestingly the standard deviations of most liked food groups were relatively lower compared to least liked food groups and the relationship was similar to real consumption data. Namely there is a less variation among consumers when food are better liked and this is also true for consumption.The research also revealed that the questionnaire-based liking scores correlate with real consumption if the number of samples is high enough (more than 50 measured plate) therefore questionnaire-based survey is a useful tool to predict real consumption in a school canteen environment.

In the Segment of Social Catering in University

The article studies views of customers on the vending system in social catering – students and employees of a big economics university. It found out criteria/conditions of vending machine functioning, advantages and disadvantages of the automated system of selling food and drinks. The authors formulated recommendations aimed at upgrading the vending system of servicing in conditions of complicated economic situation, COVID-19 pandemic and restructuring of the catering system. It is reasonable to propose diversification of the product range, new market positions (for instance, snacks for healthy nutrition), search for new market segments / niches and so on. The authors show the need to improve quality control, especially at the stage of income control while purchasing food and products of extra (non-food) range. They provide interesting information about new functions of vending machines, for example, copying units.

FIGHT FOR PUBLIC CATERING: THE ROLE OF THE PROPAGANDA SYSTEM IN CREATING A NEW WAY OF LIFE DURING THE FIRST FIVE-YEAR PLAN

The paper analyses propaganda materials which were published in the periodical press during the first five-year plan period and promoted public catering as an alternative to oldfashioned household routines. The author underlines that the Soviet government treated household routine transformation as a prerequisite to women’s industrial involvement. The Soviet government promoted communal living, popularized communal laundry facilities and public catering system. The promotion and popularization of public catering was intertwined with an anti-alcohol campaign and the promotion of cultured leisure. The author analyzes articles published by the Culture and Routine magazine and provincial newspapers. The author investigates the mechanisms of public consciousness transformation via public festivals and “ours vs. theirs” dichotomy. The analysis of the aforementioned articles shows that propagandists tried to equate women’s oldfashioned household routines with hard everyday labour (cooking, cleaning, laundry, child care). Newspaper articles attempted to persuade readers that having individual kitchens was a waste of living space. Newspaper articles promoted public catering, praised well-functioning public canteens and tea houses and censured mal-functioning ones. However, the author maintains that is difficult to objectively assess the effects of the Soviet propaganda, for the Soviet government soon realised that public catering was economically unprofitable and unfeasible.

Factors Involved in the Food Choices of Diners in a Kibbutz Communal Dining Room Buffet: A Qualitative Study.

Improving nutrition improves health outcomes. Eating in a catering system may provide an environment for promoting healthy dietary choices. To map the factors that shape the food choices of diners who routinely eat in catering systems, we collected and analyzed qualitative data about diners’ perceptions of their food choices in communal dining rooms in three kibbutzim in Israel. From May to July 2014, we conducted in-depth, semi-structured, face-to-face interviews with 13 diners who ate at least three lunches per week in the kibbutz’s dining room. Data analysis followed thematic analysis principles. Two categories of themes emerged from the interviews. In the personal context category, the themes identified were eating as a task and attempts to control one’s eating. In the contextual aspects of eating in the catering system category, themes identified were eating in the dining room as a default, the characteristics of the food served, routine, and personal versus public aspects. The sub-theme of the diners’ freedom of choice emerged in the two categories of themes. Diners’ wishes of maintaining their freedom of choice may be an important contribution to the debate of whether catering systems should provide only healthy foods, which may jeopardize diners’ freedom of choice.

Организация рабочего питания в Сталинграде в годы первой пятилетки (1929–1933 гг.)

The article deals with the problem of organizing public catering for workers of large industrial enterprises in Stalingrad in the late 1920s – early 1930s, during the first five-year plan. Methods and materials. In this study traditional methods (historical-descriptive, historical-genetic, historical-comparative) and the principles of historical research (historicism, systemacity) were used, which made it possible to restore the stages of organizing workers’ catering in Stalingrad at the first stage of industrial modernization, as well as to identify and analyze reasons for the manifestation of crisis phenomena in the public catering system. Analysis and results. As early as the initial stage of industrialization, the food problem sharply worsened. However, largely generated by the problems of industrialization, it was the food crisis that contributed to the development of the public catering system. In the conditions of normalized distribution of food products, the tasks of implementing planned installations for the administration of catering enterprises were simplified as much as possible. Having received standardized food products, workers could get the rest of the products only in canteens, which from the second half of the 1920s were part of the cooperative system, consolidated into a single Central Workers’ Cooperative (CWC), which had both its advantages (centralized supply) and disadvantages (lack of close communication with the consumer and, as a result, lack of feedback and direct influence of enterprise management on the process of organizing food for workers). Factory buffets, canteens, and giant kitchen factories created at an accelerated pace were put into operation with a huge number of shortcomings. Unsanitary conditions at public catering enterprises, a chronic lack of kitchen equipment, disruptions in food supplies, a monotonous menu, and, as a result, poor diet of workers have become commonplace. Prices in closed cooperative canteens were often comparable to market prices, while the quality of products did not meet the established requirements. Neither the tightening of control, nor the reorganization of the catering system (the introduction of working supply departments) led to a radical improvement in the situation with catering. Meanwhile, systemic problems with the organization of public catering also determined the degree of public confidence in the authorities. Negative statements about the Soviet government on the basis of problems with public catering have become a very common phenomenon in the working environment and a kind of litmus test for determining the level of public confidence in the government’s course.

Incremental Costs and Diners' Satisfaction Associated with Improvement in Nutritional Value of Catering Dishes.

Eating in catering systems has been identified as a driver of poor diet quality. Interventions within catering systems increase the nutrient density of dishes. Little is known about the incremental costs associated with this strategy. One part of the NEKST (Nutrition Environmental Kibbutzim Study) intervention was nutritional improvement of recipes (decreasing the amount of energy, sodium, and saturated fat). We evaluated the nutritional content of dishes per 100 g and the incremental costs associated with these changes from the catering system’s perspective, as well as diners’ satisfaction with the catering system before and after the intervention. Our results revealed that as energy and saturated fat decreased, the associated incremental cost increased (rs = −0.593, p = 0.010 and rs = −0.748, p < 0.001, respectively). However, the decrease in sodium was not associated with increased costs (rs = 0.099, p = 0.696). While diners’ satisfaction decreased in the control group, it did not change in the intervention group following the intervention (p = 0.018). We concluded that recipe modification improved the nutritional value of dishes without increasing cost. This intervention was not associated with decreased diner satisfaction. This evidence encourages the implementation of policies to improve the nutritional quality of food served by caterers without jeopardizing sales and with the potential to improve public health.

Literary representation of the public catering system of the early Soviet period

Literary representation of the public catering system of the early Soviet period