Commercial Food Service Research Articles

Leading Corporate Renewal: Selim Bassoul at Middleby Corporation

Middleby Corporation was a designer and manufacturer of commercial food processing and food service equipment for fast food as well as high-end restaurants. During the latter half of the 1990s, Middleby became increasingly unfocused as its number of product lines increased dramatically. Margins and sales slipped. At the same time, some of the company's high-profile product development initiatives ended in failure. Although Middleby's top management recognized some of these apparent warning signs, rather than take action, they seemed eager to blame the disappointing results solely on the company's overseas operations. This inaction caused Middleby's financial performance to deteriorate further, resulting in violations of its loan covenants. To finally correct the situation, Selim Bassoul was moved from his role as general manager of Middleby's Southbend plant up to chief operating officer for the entire corporation. Bassoul had taken the underperforming Southbend plant and turned it into a star performer, correcting and improving customer service, operations, and finances and establishing a clear strategic direction. Bassoul had to craft a turnaround plan for the entire company in the areas of strategy, operations, and finance. He cut the number of products substantially, fired some key customers after a customer profitability analysis, and focused product development on innovative products that saved Middleby's customers time and money. Following these changes and others, the company returned to profitability and Bassoul was named CEO. Bassoul then decided to present a major acquisition opportunity to the board of directors.1. Successful turnarounds require three essential elements to be addressed: strategy, finance, and operations, all under the CEO's leadership. Students will learn how each element alone and in combination work to make a successful turnaround. 2. Students will learn turnaround leadership skills and see their parallel as entrepreneurial leadership skills. 3. Students will learn that decisions on products, customers, and employee motivation all affect a turnaround strategy.

Nutritional quality of lunches consumed by Korean workers: Comparison between institutional and commercial lunches.

BACKGROUND/OBJECTIVESThe nutritional quality of lunches is an important factor related to workers' health. This study examined the nutritional quality of Korean workers' lunches with a focus on comparing institutional and commercial lunches.SUBJECTS/METHODSThe data from a 1-day, 24-hour dietary recall from the 5th Korea National Health and Nutrition Examination Survey (2010-2012) were analyzed. A total of 2,192 subjects aged 19 to 64 years, who had consumed lunches served by institutional or commercial food service vendors, were included for analysis. The nutritional quality of the lunches of the institutional lunch group (n=626) and the commercial lunch group (n=1,566) was compared in terms of the number of servings, food groups, nutrient intake, Nutrient Adequacy Ratio (NAR), and Mean Adequacy Ratio (MAR).RESULTSThe NAR and MAR were significantly higher in the institutional lunches than in the commercial lunches, but more than half of workers in both groups obtained over 65% of their energy from carbohydrate. The average sodium intake from the lunches exceeded the daily intake goal (2,000 mg) in both groups. More than half of workers in both groups presented less than one-third of their respective recommended daily intake of riboflavin and calcium. With the exception of riboflavin, the nutrient intake from lunches accounted for more than 35% of the daily nutrient intake.CONCLUSIONSThe overall nutritional quality of institutional lunches was higher than that of commercial lunches. However, institutional lunches had room for improvement in terms of nutritional quality.

Compostable biopolymer use in the real world: Stakeholder interviews to better understand the motivations and realities of use and disposal in the US

The use of compostable biopolymers in the United States has grown over the past decade and is predicted to continue to grow over the coming years. Though many studies have been done to assess biopolymer environmental impacts, few have explored how they are actually being used and disposed of by consumers. Only with a thorough understanding of real world use will environmental assessments be able to provide meaningful results that can inform best practices for municipal waste management. This paper identifies and explores where consumers are most likely to come into contact with compostable biopolymers, actual disposal methods, and the motivation behind compostable biopolymer use and disposal. To assess where compostable biopolymers are being used, audits of local grocery stores were conducted, as well as semi-structured interviews with compostable biopolymer users in four different food service categories (cafeterias, catering companies, limited food service establishments, and recreational concessions) were completed. Findings suggest that consumers are most likely coming into contact with compostable biopolymers in a commercial food service setting. The decision to purchase compostable biopolymers was based on a variety of factors, such as their perceived sustainability, but was not directly tied to the ability to compost them. One of the clearest distinctions between those who were able to compost biopolymers and those who sent these products to landfill was the type of sustainability goals each organization set. Measurable waste to landfill goals resulted in biopolymers being sent to compost facilities, in contrast to an amorphous goal to be sustainable, which was connected to biopolymers being sent to landfill. Yet for all food service categories, disposal decisions relied heavily on the regional waste infrastructure that was available.

College Students’ Perception toward Nutrition Information at University Dining Services

The purpose of menu labeling is to offer eating environments with improved healthy food selection. Similar to U.S. policies, the Korea government enforces the Special Act on Children`s Food Safety and Nutrition for provision of nutritional labeling in chain restaurants. Considering the importance of dining services for college students and their interests in health, this study examined college students` perception toward nutrition information provided by university dining services. A survey was conducted for university students. Students` recognition of nutrition information for university dining services was lower than recognition of nutrition information for commercial food services. The most common reason cited by students for considering nutrition information of university dining services was customer rights, followed by health maintenance. Students showed a high tendency to use nutrition information of university dining services. College students` motivation for knowing nutrition information of university dining services included health and value interests. Students` knowledge of nutrition had a positive effect on their intention to know nutrition information. The findings of this study offer university administrators and contract food service management companies directions for developing menu labeling for university dining services.

Food Sources and Accessibility and Waste Disposal Patterns across an Urban Tropical Watershed: Implications for the Flow of Materials and Energy

Garcia-Montiel, D. C., J. C. Verdejo-Ortiz, R. Santiago-Bartolomei, C. P. Vila-Ruiz, L. Santiago, and E. Melendez-Ackerman. 2014. Food sources and accessibility and waste disposal patterns across an urban tropical watershed: implications for the flow of materials and energy. Ecology and Society 19(1): 37. https://doi.org/10.5751/ES-06118-190137

Effect of extraction, pasteurization and cold storage on flavonoids and other secondary metabolites in fresh orange juice

Fresh orange juice is perceived to be more wholesome than processed juice. Fresh juice may have nutrients and phytonutrients that differ from pasteurized or processed juice. 'Hamlin' and 'Valencia' oranges were extracted using a commercial food service juicer, pasteurized or not, resulting in fresh-commercial juice (FCJ) or pasteurized FCJ (FCPJ) for comparison with pasteurized processed juice (PPJ) in 2009, and gently hand-squeezed 'Valencia' juice (HSJ) in 2010 for nutrient and phytonutrient content. Regardless of pasteurization, FCJ/FCPJ contained 25-49% lower insoluble solids than the PPJ, while in HSJ the insoluble solids content was between that of FCJ and PPJ. The major orange juice flavonoid glycosides were twofold higher in PPJ than in FCJ/FCPJ and HSJ, indicating that the extraction and finishing process led to more peel tissue in the juice than fresh juice extraction methods. The total phenolic content (TPC) in the juices followed a similar pattern to the flavonoid glycoside content. The polymethoxylated flavones (PMFs), associated with peel oil, occurred at the highest levels in the FCJ/FCPJ and lowest in HSJ. Limonoids and alkaloids occurred at higher levels in PPJ and HSJ than in FCJ/FCPJ. The high peel oil content of FCJ/FCPJ resulted in higher PMF levels compared to PPJ and HSJ, while flavonoid glycosides, limonoids and alkaloids, which occur at high concentrations in the inner peel albedo, occurred at higher concentrations in PPJ.

Development of a method for controlling salt and sodium use during meal preparation for food services

OBJECTIVE: The study developed a method for controlling the amount of salt and sodium during food preparation, Controlling Salt and Sodium use During Meal Preparation for food services based on the Hazard Analysis and Critical Control Points principles. METHODS: The method was conceived and perfected during a study case in a commercial food service located in Florianópolis, Santa Catarina, Brazil. Data were collected from technical cards, recipes and measurements during food preparation. The preparations were monitored and compared with criteria about the use of salt and sodium found in the literature. Critical control points were identified and corrective measures were proposed. RESULTS: The result was a method consisting of 9 stages: (1) determination of the sodium content in the ingredients; (2 and 3) analysis of menu planning and sodium content; (4) follow-up of food preparation; (5) estimate of the amount of sodium used in the preparations; (6 and 7) selection and following of the preparations with average- and high-sodium content; (8) definition of the critical points and establishment of corrective actions for the use of salt and sodium; and (9) creation of recommendations for the use of salt and sodium. CONCLUSION: The Controlling Salt and Sodium use During Meal Preparation may contribute to global discussions regarding the reduction of salt and sodium intakes and collaborate for the supply of nutritionally and sensorially appropriate meals with respect to salt and sodium content. It may also help to prevent non-communicable chronic diseases.

Management Practices among Commercial Food Service Operators in Maramag Bukidnon

The main objectives of the study were to determine the management practices of selected commercial food establishments in Musuan, Bukidnon. Specifically, this study aimed to: (1) identify the profile of the selected commercial food service operators and selected workers; (2) determine the different management practices observed in selected commercial food services (3) determine the level of awareness of the workers/proprietors on the implementation of municipal ordinances with regards to the food service operators; (4) determine the factors affecting the management practices in commercial food service operators; and (5) identify major problems of the selected commercial food service operators. The respondents of the study were the 24 owners and employees of 15 selected food service establishments. Data were presented by means of frequency counts, means, and percentages. Analysis of data revealed that majority of the respondents were 40 years and below and almost all were female. Majority of the food service operators attended seminar on food handling. More than four-fifth of the food establishments were of single proprietorship type of business and had been on operation for more than 10 years. More than three-fifth of the food establishments employed 1 to 3 workers serving more than 50 clienteles daily. The respondents “agree” that they were aware and had implemented the municipal ordinances on the standard requirement of sanitation for food service establishments especially on the following: equipment and utensil; water supply, establishment, dining room, garbage, food handler; refuse collection and disposal; food storage, toilet facilities, kitchen and insect and vermin control. These food management practices include: planning; organizing; personnel management; purchasing, receiving, storing and issuing of supplies; menu planning; food production. In the food service business, handling leftovers; food preparation; used of utensils, food storage. Among the 9 problems presented to the respondents the three most serious problems met were: no medical benefits; no insurance; and no rest day. Keywords - Management practices, management, descriptive design, Bukidnon, Philippines food service operators.

Effect of extraction method on quality of orange juice: hand‐squeezed, commercial‐fresh squeezed and processed

Fresh orange juice is perceived to be more wholesome than processed juice. Fresh juice may have flavor and nutrients that differ from pasteurized or processed juice. 'Hamlin' and 'Valencia' oranges were extracted using a commercial food service juicer, pasteurized or not, resulting in fresh-commercial juice (FCJ) or pasteurized juice (FCPJ) for comparison with pasteurized processed juice (PPJ) in 2009, and gently hand-squeezed 'Valencia' juice (HSJ) in 2010 for quality attributes. There was higher peel oil, lower pectin content, and less cloud loss in FCJ/FCPJ compared to PPJ and HSJ regardless of pasteurization. Titratable acidity was generally higher and the ratio of solids to acids lower in FCJ/FCPJ or HSJ compared to PPJ. FCJ/FCPJ had generally higher levels of most aroma volatiles than did PPJ and, overall, the highest esters and terpenes, while methanol and ethanol levels were highest in HSJ. For sensory evaluation, FCJ/FCPJ had more peel oil and PPJ more cooked flavor than other samples, while 'Valencia' HSJ was preferred over the other juices. High peel oil content and thermo-pasteurization process decreased cloud loss of orange juice. Extraction and finishing processes rather than pasteurization or oil content were major factors in influencing orange juice flavor quality.

The Lesson of Strategy: A Case Analysis of An E-Commerce Commercial Food Services Equipment Retailer

Literature on strategy is reviewed and applied directly in comparison to an e-Commerce company in the South Florida area. Practical managerial implications are discussed and laid out in an easy to follow format which provides insight to entrepreneurs and business leaders who are in need of a greater understanding of strategy. A comprehensive review of the company's current strategies, industry position, internal and external forces, GAP analysis, and plans for action preempt a conclusion that puts it all together; a conclusion which has led the company towards significantly greater financial and operational success.

2010 ADA Member Benefits Update

2010 ADA Member Benefits Update

Dover Corp

AbstractIndustrial Machinery and Equipment (MIC: 11.5 SIC: 3531 NAIC: 333120)Dover is a diversified industrial manufacturing corporation made up of 49 operating companies. Dover Diversified's products include packaging and printing machinery, heat transfer equipment, food refrigeration and display cases as well as products for use in the defense, aerospace and automotive industries. Dover Industries makes products for use in the waste handling, bulk transport, automotive service, commercial food service and packaging, welding, cash dispenser and construction industries. Dover Technologies' products include automated assembly and testing equipment, specialized electronic components and industrial printers. Dover Resources manufactures products for various industries.

Dover Corp

Mergent's Dividend AchieversVolume 3, Issue 3 p. 87-87 U.S. Company Reports Dover Corp† First published: 30 June 2006 https://doi.org/10.1002/div.4313 † Contact: : Thomas L. Reece — Chmn. Address: : 280 Park Avenue, New York, NY 10017 Web Site: : www.dovercorporation.com AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract Industrial Machinery and Equipment (MIC: 11.5 SIC: 3531 NAIC:333120) Dover is a diversified industrial manufacturing corporation made up of 49 operating companies. Dover Diversified's products include packaging and printing machinery, heat transfer equipment, food refrigeration and display cases as well as products for use in the defense, aerospace and automotive industries. Dover Industries makes products for use in the waste handling, bulk transport, automotive service, commercial food service and packaging, welding, cash dispenser and construction industries. Dover Technologies' products include automated assembly and testing equipment, specialized electronic components and industrial printers. Dover Resources manufacture products for various industries. Volume3, Issue3Summer 2006Pages 87-87 RelatedInformation

Technological Developments and the Need for Technical Competencies in Food Services

The growing scale of institutional and commercial food services requires the application of the industrial cuisine principles. The fundamentals of food service technology (food safety, sensory and nutritional changes, equipment engineering and packaging) underpin food service systems (cook-freeze, cook-chill and others). Food service operators have to minimise the impact of bulk production: the numerous steps in production process, the fundamental weaknesses in food safety design, the practical limitations in HACCP management, the potential unevenness of temperature distribution, and the product deterioration during storage. At present, the 'high tech' options, which can potentially improve a product's nutritional value, including natural preservation hurdles and functional meals, are not used in practice. The paper concludes that the culinary/food service education has to be complemented with the technological 'know how.'

Dover Corp

AbstractIndustrial Machinery and Equipment (MIC: 11.5 SIC: 3531 NAIC: 333120)Dover is a diversified industrial manufacturing corporation made up of 49 operating companies. Dover Diversified's products include packaging and printing machinery, heat transfer equipment, food refrigeration and display cases as well as products for use in the defense, aerospace and automotive industries. Dover Industries makes products for use in the waste handling, bulk transport, automotive service, commercial food service and packaging, welding, cash dispenser and construction industries. Dover Technologies' products include automated assembly and testing equipment, specialized electronic components and industrial printers. Dover Resources manufactures products for various industries.

Professional food purchasers' practice in using environmental information

PurposeFood consumption impacts heavily on the environment. It is therefore highly relevant to study food‐purchasing processes and needs for environmental information in the food supply chain. The objective of this article is to report findings from a study identifying practices in using environmental information when making decisions on what food to procure and purchase.Design/methodology/approachUsing a phenomenographic approach, professional purchasing managers at food production companies and wholesalers in public and commercial food services as well as retailing were interviewed with the aim of identifying practices when using environmental information in decisions on what food to procure for purchasing.FindingsThe findings show that purchasers are dependent on corporate policy when it comes to environmental considerations related to food. Purchasers are mainly guided by business parameters with respect to price, quality and service. These factors are given priority over co‐operation along the food supply chain. Such co‐operation has been shown to have the potential to encourage environmentally friendly purchasing decisions.Originality/valueThe study places the issue of the use of and need for environmental information in the food supply chain on the national agenda in Sweden. Thus, the study contributes to increasing the awareness of the importance of professional food purchasers as actors for change towards more environmentally friendly food consumption.

Technological developments and the need for technical competencies in food services

The growing scale of institutional and commercial food services poses a technological challenge of producing large quantities of high quality meals in terms of their safety, sensory and nutritional attributes. Developments in food service technology and systems (cook-freeze, cook-chill and others) allow the replacement of fast food with the service of cooked meals, which are often nutritionally superior. Reliance on equipment, packaging and technological 'know-how' makes food service operations more complex. Operators have to minimise the impact of the numerous steps in the production process, the fundamental weaknesses of cook-chill food safety design, coupled with the practical limitations of Hazard Analysis Critical Control Points management, the potential unevenness of temperature distribution and product deterioration during storage. The fundamental knowledge of food science and microbiology, engineering and packaging technologies is needed. At present, the 'high tech' options, which can improve a product's nutritional value, such as natural preservation hurdles or functional meals, are not used in practice.

Dover Corp.

AbstractIndustrial Machinery and Equipment (MIC: 11.5 SIC: 3531 NAIC:333120)Dover is a diversified industrial manufacturing corporation made up of 52 operating companies. Dover Diversified's products include packaging and printing machinery, heat transfer equipment, food refrigeration and display cases as well as products for use in the defense, aerospace and automotive industries. Dover Industries makes products for use in the waste handling, bulk transport, automotive service, commercial food service and packaging, welding, cash dispenser and construction industries. Dover Technologies' products include automated assembly and testing equipment, specialized electronic components and industrial printers. Dover Resources manufactures products for various industries.

Dover Corp.

Mergent's Dividend AchieversVolume 2, Issue 2 p. 83-83 U.S. Company Report Dover Corp.† First published: 22 April 2005 https://doi.org/10.1002/div.2254 † Contact: : Thomas L. Reece — Chmn. Address: : 280 Park Avenue, New York, NY 10017 Web Site: : www.dovercorporation.com AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract Industrial Machinery and Equipment (MIC: 11.5 SIC: 531 NAIC: 33120) Dover is a diversified industrial manufacturing corporation made up of 52 operating companies. Dover Diversified's products include packaging and printing machinery, heat transfer equipment, food refrigeration and display cases as well as products for use in the defense, aerospace and automotive industries. Dover Industries makes products for use in the waste handling, bulk transport, automotive service, commercial food service and packaging, welding, cash dispenser and construction industries. Dover Technologies' products include automated assembly and testing equipment, specialized electronic components and industrial printers. Dover Resources manufactures products for various industries. Volume2, Issue2Spring 2005Pages 83-83 RelatedInformation

A microbial survey of food service can openers, food and beverage can tops and cleaning methodology effectiveness

AbstractA can opener and food/beverage can top survey was undertaken to identify potential microbiological hazards. Results indicated the potential for high levels of bacterial and fungal contamination. Characterization of microorganisms from 10 can openers indicated the most common contaminants as Klebsiella pneumoniae and a variety of Staphylococcus and spore‐forming Bacillus species. In contrast to previous commercial food service surveys, no Escherichia coli or Salmonella species were found on the cans or can openers, however, low numbers of Bacillus cereus (22 of 25 cans) and Clostridium perfringens (15 of 25 cans) were identified. The effectiveness of various can‐cleaning methods was evaluated using marker bacteria (Serratia marcescens) suspended in soil consisting of tryptone soya broth, ground beef or vacuum cleaner dust. In addition to rinsing under running water, two paper towel types and a paper napkin product were used for wiping, moist wiping and wiping after rinsing. The most effective cleaning method was rinsing and wiping combined (P < 0.0003), while wiping alone was not as effective as moist wiping (P = 0.038) or rinsing with water (P = 0.061). Food cans were more easily cleaned than beverage cans because of the tab area. Soil type influenced the degree of effectiveness of the cleaning methods, with mean log10 reduction values for each type at 3.4 and 3.1 for food and beverage cans (tab area excluded), respectively. No significant difference was observed in the effectiveness of paper products (P = 0.433).