Food Outlets Research Articles

Effect of Customer Satisfaction On the Profitability of Fast Food Outlets in Akwa Metropolis of Anambra State

The study examined the effects of customer satisfaction on the profitability of fast food industry in Akwa Metropolis of Anambra State. The specific objective is to determine the extent to which customer service affects the profitability of fast food industry in Awka metropolis. To evaluate the extent to which customer experience affects the profitability of fast food industry in Awka metropolis. To examine the extent to which product quality affects the profitability of fast food industry in Awka metropolis. The research utilized a survey research design method, a structured instrument developed by the researcher to reflect such options as strongly agree, agree, undecided, disagree and strongly disagree popularly refereed as five (5) points Likert scale was used to obtain information from the respondents. The population of the study comprised of 324 employee of fast food in Akwa metropolis.297 copies of questionnaires was duly completed and returned showing 96% response rate. Research hypotheses were tested using Chi-square. Findings from the study show that Customer service has significant effect on profitability of fast food industry in Awka metropolis. Customers experience has significant effect on profitability of fast food industry in Awka metropolis. Product quality has no significant effect on profitability of fast food industry in Awka metropolis. Maintaining existing customers should be a better option than chasing for new because a customer who is satisfied will have a positive dissonance about the service and who always recommend the service to friends and family who are potential customers. Further research should be carried out in order to enhance the understanding of the concepts of service quality and customer satisfaction, how they are measured because they are very important for service organizations in terms of profitability, growth and market share.

Influence of Development of the Bantayan Coastal Area On the Level of Community Welfare: A Case Study at Bantayan Beach, North Aceh Regency

Bantayan Beach tourist attraction in Gampong Bantayan, Seunuddon Subdistrict, North Aceh Regency is becoming an Islamic tourist destination. This is an area that has received more attention from the North Aceh District government. Given that this area is included in the eastern coastal area of North Aceh Regency. The development of coastal areas is the concern of various parties to create and make good changes such as decorating parks, creating relaxing places and making every coastal context a particular attraction for visitors. As well as what the government has done through the North Aceh Youth, Sports and Tourism Office (Disporapar), it has also built supporting facilities such as two food outlets, prayer rooms, and bathing and washing facilities. The village government began to realise that its area was a place of visit for every citizen in various life events, for example every weekend and the day facing the fasting month of Ramadan to carry out activities to enjoy the beauty of the beach with family with the term in the village called 'Meuramin', this is a good and constructive momentum to create economic potential in the local area. Based on this, researchers are interested in further examining the effect of the development of the coastal area of bantayan beach on the level of community welfare. The research method used is descriptive qualitative with the sample being community members who are in the coastal area near the bantayan beach. Data collection techniques using questionnaires and location surveys. This research proposal has a high novelty, because similar studies have never been carried out, especially the study of the coastal area of Bantayan Beach in North Aceh Regency. The benefit of this research is to provide a concrete basis of information and data analysis for policy makers, especially related agencies and stakeholders relevant to this study. In addition, the benefits of this research also increase knowledge and insight and become a reference for further researchers who are concerned with tourism in coastal areas.

Barriers, facilitators, and opportunities to promote healthy weight behaviors among preschool-aged children in two rural U.S communities

BackgroundObesity levels are higher in rural versus urban children. Multi-level community-based interventions can be effective in promoting healthy child weight, but few of such interventions have focused on rural children. This formative study assessed barriers, facilitators, and opportunities to promote healthy child weight in two rural communities.MethodsMultiple data collection methods were used concurrently in two rural communities in Indiana and North Carolina. Focus groups and interviews were conducted with participants, including parents of children aged 2–5 years (n = 41), childcare providers (n = 13), and stakeholders from 23 community organizations. Observational audits were conducted at 19 food outlets (grocery stores) and 50 publicly-accessible physical activity resources. Focus groups/interviews were analyzed thematically. Surveys were analyzed using descriptive statistics, Fisher’s exact test, and t-tests.ResultsFamily level barriers included limited financial resources and competing priorities, whereas parental role-modeling was perceived as a facilitator of healthy weight behaviors. At the organizational level, childcare providers and community stakeholders cited limited funding and poor parental engagement in health promotion programs as barriers. Childcare providers explained that they were required to comply with strict nutrition and physical activity guidelines, but expressed concerns that similar messages were not reinforced at home. Facilitators at the organizational level included healthy meals provided at no cost at childcare programs, and health promotion programs offered through community organizations. At the community level, lack of public transportation, and limited access to healthy food outlets and physical activity-promoting resources posed barriers, whereas existing physical activity resources (e.g., parks) and some ongoing investment to improve physical activity resources in the community were assets. In designing/implementing a potential child obesity prevention intervention, participants discussed the need to garner community trust, emphasize wellness instead of obesity prevention, establish community partnerships, and leverage existing community resources.ConclusionsRural areas experience multiple challenges that make it difficult for children/families to engage in healthy weight behaviors. This study highlights several assets (existing programs/resources, expertise within communities) that can be leveraged as facilitators. Findings will guide the study team in developing a child obesity prevention intervention for the two rural communities.

A Vanishing Food Infrastructure: The Closure of Food Outlets in Flint in a Pandemic Era

Most food access studies focus on large cities, examine traditional grocery stores, and only consider operational food outlets. This siloed approach exposes a gap in food access literature. Therefore, as a part of our assessment of Flint’s food landscape, we examined closed food outlets in the city and surrounding townships. We investigated the relationship between the racial composition of census tracts and the number and type of defunct food outlets identified. We used Data Axle to collect and verify data on open and closed food outlets between September 2020 and December 2021. We made a final verification of the food outlet closures in June 2022. We used ArcGIS 10.8.1 and SPSS Version 28 to map and analyze the data. We used negative binomial regression models to determine differences in the likelihood of having an additional closed food outlet in census tracts with low and high percentages of Black residents. We also investigated the relationship between a census tract’s median income and the likelihood of having an additional closed food outlet. There were 173 closed food outlets; 81 were in Flint, and 92 were in surrounding townships. The most frequently closed food outlets were restaurants; they accounted for 45.1% of the closures. The mean number of closed food venues in census tracts where less than 40% of the residents were Black was 1.5. The mean was similar in census tracts where 40% or more of the residents were Black; it was 1.6. This difference was not significant. However, the median income of a census tract was a significant predictor of the likelihood of having an additional closed food outlet. Every one-thousand-dollar increase in median income resulted in a 2% less likelihood of having an additional closed food outlet. The results of this study show that there is more to the food landscape of a city than its operational food outlets. Focusing exclusively on active food outlets does not accurately depict a city's food infrastructure.

Neighborhood Availability and Use of Food, Physical Activity, and Social Services Facilities in Relation to Overweight and Obesity in Children and Adolescents.

To evaluate the association of a combined measure of availability and use of facilities from the food environment and overweight (including obesity) among schoolchildren, while taking into account the physical activity and social-assistance environments. Cross-sectional study with a probabilistic sample of schoolchildren aged 7 to 14 years living in a southern Brazilian city (n = 2026). Multilevel analyses were performed with overweight as outcome and the food environment as main exposure. Models were adjusted for the physical activity and social-assistance environments, as well as individual and other residential neighborhood characteristics. Greater availability of restaurants around the home was associated with higher odds of overweight (odds ratio [OR] = 1.40; 95% CI = 1.06-1.85). Stronger associations were found for schoolchildren reporting to use restaurants (OR = 1.48; 95% CI = 1.15-1.90). This association remained significant after adjusting for the presence of other food retailers. Schoolchildren who had social-assistance facilities around their homes, but reported not to use them, showed consistently higher odds of being overweight (OR = 1.34; 95% CI = 1.01-1.78) as compared to schoolchildren who had these facilities near home and used them. The physical activity environment was not associated with the outcome. Availability and use of the food and social-assistance environments were significantly associated with overweight (including obesity) among the schoolchildren. Future research should consider the use of environmental facilities in combination to their geographical availability. Our results highlight the need for policies that limit the access to obesogenic food outlets by children and adolescents.

Towards a risk ranking for improved management of discharges of fats, oils, and greases (FOG) from food outlets

Abstract The understanding of fats, oils, and greases (FOG) pathways in commercial kitchens is relatively poor. In this contribution, we extend our understanding of how FOG is perceived and managed by those working within food service establishments (FSEs). A questionnaire (n = 107) exposes awareness of and experiences with FOG and characterises two important behaviours: kitchen appliance cleaning regimes and waste management practices. Findings demonstrate that awareness of issues caused by FOG in sewer networks is independent of job role or position and that a majority of respondents (74%) are acquainted with the impacts of poor FOG management. Application of a risk ranking approach revealed a low risk of emissions from waste frying oils and exposed behaviours which can serve to reduce FOG emission potential including pre-rinsing of plates and cleaning of fryers and extraction hoods. Critically, 69% of FSEs had no means of managing their FOG emissions. We conclude that sampled FSEs were generally unaware of the relative contribution of FOG sources, thereby limiting their ability to respond to the behavioural and technological options available for minimising its impact. The risk ranking developed in this paper could be used to suggest efforts to reduce and mitigate FOG emissions from FSEs.

PS-C23-10: STUDY TO ASSESS THE TYPE OF MEAL SKIPPED AND CHOICE OF FOOD OUTLET (FOOD OUTSIDE HOME) BY COLLEGE GOING GIRLS

Background: Obesity and hypertension are important public health issues. Most of the population does not consume the recommended daily amount of fruit and vegetables, nuts, and seeds. It has been shown that after the transition from adolescence to young adulthood, when independency increases, young adults are continuously challenged to make unhealthy food choices. Aim: To assess the type of meal skipped and choice of food outlet (food outside the home) by college-going girls. Material & Method: This study was conducted on 96 college-going girls between the age group of 18–25 years who were selected by a random sampling method. The data was collected with the help of a questionnaire. Results: Results showed that 30% of girls skipped their breakfast while 22% skipped their lunch and 26% were not skipping any of their meals. It was found that 43% of the college-going girls chose to eat food in the canteen during the college hours while 41% chose to eat in the cafeteria/ restaurant. Conclusion: The skipping of meals and consumption of food in food outlets (food outside the home) seem to contribute to reducing the consumption of nutrient dense food because majority of college canteens have few choices of healthy food options. Hence, this can lead to obesity, and the pathway from obesity to hypertension will most likely become one of the major health issues of twenty-first century.

Dhaba Versus Mutlti Cuisine Restaurants: Dinning Prefernces For Local Food While Travelling Across India

Background: Dhabas and multicuisine restaurant play an important role in food business. Preferences of travelers keeps on changing as per their requirements. Objective: Dhabas and multicuisine restaurants play an important role in food business. Preferences of travellers keeps on changing as per their requirement. The present study was done to identify the factor responsible for food tourism and secondly to identify the factors responsible for choosing the particular food outlet. Methodology: The data for the descriptive research was gathered from people (310) from all over India. A structured questionnaire with closed ended questions was prepared for survey and distributed to respondents through digital platform by Google Forms and also through offline mode. Data collection was done in the month of March-June, 2023. Result: The results revealed many important points for food travellers. Most (52%) of the travellers loved to dine at Dhaba. People loved to explore new cuisine. People who travels were emotionally attached with the local food. Further factors responsible for choosing food outlet were unique selling techniques, convenient vehicle parking, variation in food and beverage and maintaining cuisine authenticity. Cronbach’s alpha value calculated was found to be 0.0641 which is good and acceptable for the research. Conclusion: Thus study concludes to suggest that people loves to travel and want to enjoy different flavour of food. Extensive study can be done on any one of the two objectives achieved in the study.

Услуги торговли и питания в методиках оценки качества жизни

The author analyzed and summarized approaches and methods for assessing the quality of life. Methods for assessing quality of life include indicators of material consumption and social connections. These indicators reflect the contribution of trade and public catering to improving the quality of life. The range of indicators characterizing the consumption of trade and food services is wide. Absolute, relative, structural indicators of consumption, quantitative indicators of the presence of a trading network, and subjective assessment of the quality of services are used. The results of the rating assessment in terms of consumption of trade and food services included in the calculation of the quality of life rating, calculated by VEB.RF (Khabarovsk) and the Agency for Strategic Initiatives (Khabarovsk Territory) indicate a low subjective assessment of quality with relatively high quantitative indicators of consumption and provision of trade area and food outlets in Khabarovsk and the Khabarovsk territory. Regional authorities in their work to improve quality of life should take into account the current results of market transformations in the society.

PS-C23-4: I CHOOSE ULTRA PROCESSED FOOD SINCE MORE PRACTICAL AND TASTIER: A QUALITATIVE STUDY OF ULTRA-PROCESSED FOOD CONSUMPTION AMONG ADULTS

Objective: Industrialization, as an impact of globalization, produced more ultra processed food (UPF) which triggered a nutrition transition. The UPF, which is dominated by instant and junk foods, caused a higher risk of metabolic diseases. Although the UPF consumption was not high (±15%) among Indonesian adults yet the factors of choosing UPF should be explored to design the best nutrition intervention for improving diet quality. Design and method: We performed four focused group discussions (FGD) and observations in four administrative cities in a province during December 2021. Each group of the FGD consisted of 8 to 10 adults aged above 20 years. The FGD session was conducted by a trained moderator and assisted by two trained enumerators. The data were transcribed verbatim and analyzed using an inductive thematic approach. An FGD lasted between 50 to 60 minutes, covering three topics regarding dietary patterns, the type of food commonly consumed, including the reason for consuming UPF during the last month. Simultaneously, a market survey was performed at street vendors, food outlets, and supermarkets around the sampling areas to check the food availability, especially the UPF mentioned by the subjects in the FGD. Results: There were 24 adults, which was dominated by females (87.5%). Four initial themes determined UPF consumption, namely (1) family preferences, (2) practical reason, (3) taste, and (4) nutrient content. The UPF commonly consumed was instant noodles, canned sardines, biscuits, white bread, sugar-sweetened beverages (SSB), sausages, instant coffee drinks, and packaged milk. Those food and drink were easily found around their dwelling area. The frequency of consuming UPF was not often. I choose instant foods when I or my family was in a hurry and have no time to cook fresh food (Mrs. R, 45 years, a housewife). Some adults were already aware of the negative side of UPF, yet the good taste kept them consuming the food. I know that instant food is bad for health. However, I thought that if we did not consume the food frequently, it would still be safe (Mrs. Y, 40 years, a local cadre). Conclusions: The main factors that triggered UPF consumption were preferences, practicality, taste, and nutrient content. Instead of avoiding the bad effects of UPF on health, some adults still attach importance to other aspects related to preferences and sensory appeal. Beyond nutrition education and campaign, creating a healthier food environment is also important to support the habitual changes for better diet quality.

Relationship between Trust in Knowledge Sharing and Business Innovation in Franchised Fast-food Outlets in Nairobi City County

Based on the agency theory and the social exchange theory, the study determined the relationship between trust in knowledge sharing and business innovation in franchised fast food outlets in Nairobi City County. The significance of the study is to motivate single unit owners to join franchises, and help franchisees and franchisors reap the benefits of sharing knowledge to create competitiveness by embracing and sharing innovation. Target population was selected franchised fast-food outlets in Nairobi City County. A mix of descriptive research design and exploratory research was applied in conducting the study. Multistage sampling was used to select franchises and the sample was then distributed proportionally across each brand. The sample size was 180 staff from the 60 selected fast-food outlets in Nairobi City County. Data was collected through Interviews and questionnaires. Data was analyzed through inferential statistics such as regression analysis and Pearson correlation. The correlation analysis between trust and knowledge sharing showed that, trust is positively and significantly correlated to knowledge sharing in franchise outlets as indicated by 0.372 while p value 0.00 which is less than 0.05.The regression analysis between trust and knowledge sharing resulted to an R2coefficient of 0.138, which indicated that, there is a relationship between trust and knowledge sharing in franchised outlets. Further determination of variance was also performed; the findings indicated that, there was a significant effect between trust and knowledge sharing in franchised outlets. The p value was at 0.000 which is less than the p value of 0.05.

Using Mobile Phone Data to Assess Socio-Economic Disparities in Unhealthy Food Reliance during the COVID-19 Pandemic.

Background: Although COVID-19 has disproportionately affected socio-economically vulnerable populations, research on its impact on socio-economic disparities in unhealthy food reliance remains scarce. Methods: This study uses mobile phone data to evaluate the impact of COVID-19 on socio-economic disparities in reliance on convenience stores and fast food. Reliance is defined in terms of the proportion of visits to convenience stores out of the total visits to both convenience and grocery stores, and the proportion of visits to fast food restaurants out of the total visits to both fast food and full-service restaurants. Visits to each type of food outlet at the county level were traced and aggregated using mobile phone data before being analyzed with socio-economic demographics and COVID-19 incidence data. Results: Our findings suggest that a new COVID-19 case per 1,000 population decreased a county's odds of relying on convenience stores by 3.41% and increased its odds of fast food reliance by 0.72%. As a county's COVID-19 incidence rate rises by an additional case per 1,000 population, the odds of relying on convenience stores increased by 0.01%, 0.02%, and 0.06% for each additional percentage of Hispanics, college-educated residents, and every additional year in median age, respectively. For fast food reliance, as a county's COVID-19 incidence rate increases by one case per 1,000 population, the odds decreased by 0.003% for every additional percentage of Hispanics but increased by 0.02% for every additional year in the county's median age. Conclusion: These results complement existing literature to promote equitable food environments.

Survey-derived activity space-based exposures to fast food outlets and their cross-sectional associations with use of fast food outlets, diet quality and BMI.

There is a need for conceptual and methodological innovation in food environment-health research. We compared different operationalizations of survey-derived activity space exposures to fast food outlets (FFOs) in associations with use of FFO, diet quality and body mass index (BMI). FFO exposure was determined for home, work and a maximum of sixteen other locations reported by 1728 Dutch adults. Considerable differences in count of FFO between locations were found. Adjusted linear regression analyses resulted in small, unexpected associations with use of FFO, diet quality and BMI, whereby the strength of associations differed between exposure measures. Using home and work areas may be a cost-efficient compromise to capture large parts of the exposure to FFOs.

Analyzing differences between spatial exposure estimation methods: A case study of outdoor food and beverage advertising in London, Canada.

Exposure assessment in the context of mobility-oriented health research often is challenged by the type of spatial measurement technique used to estimate exposures to environmental features. The purpose of this study is to compare smartphone global positioning system (GPS), shortest network path mobility, and buffer-based approaches in estimating exposure to outdoor food and beverage advertising among a sample of 154 teenagers involved in the SmartAPPetite study during 2018 in London, Ontario, Canada. Participants were asked to report their home postal code, age, gender identity, ethnicity, and number of purchases they had made at a retail food outlet in the past month. During the same time period, a mobile phone application was used to log their mobility and specifically record when a participant was in close proximity to outdoor advertising. The results of negative binomial regression modelling reveal significant differences in estimates of advertising exposure, and the relationship to self-reported purchasing. Spatial exposure estimation methods showed differences across regression models, with the buffer and observed GPS approaches delivering the best fitting models, depending on the type of retail food outlet. There is a clear need for more robust research of spatial exposure measurement techniques in the context of mobility and food (information) environment research.

Attitudes and behaviours of university students and workers towards ready-to-hear and eat products

The Goal of the Research was to find out how college students and working adults in Jaipur see and use ready-to-eat foods. Ninety-three people were chosen at random to fill out the survey's questions. The majority of respondents ate ready-to-eat (RTE) meals twice to four times a week, with the bulk of those meals being eaten at lunchtime (44%). The majority of respondents (46%) said that they bought ready-to-eat meals because it was more convenient. It should be noted that although 11.8 percent of respondents considered fast food outlets to be extremely safe, 34.4 percent considered eating on the street to be highly unsafe. While asked about their biggest concern while grocery shopping, 43% of respondents said they were afraid about viruses like Hepatitis B and E. coli that are carried by humans. Consumers were most worried about the cleanliness of the shop (66.7%) when they purchased ready-to-eat meals. The results of this survey demonstrated that college students and staff were concerned about the safety of ready-to-eat (RTE) foods. Food marketers and public health organisations might both learn from this research, which could help them improve their methods of public education and information distribution.

The analysis of the main contributing factors for the increasing trend of Diabetes Type 2, diabetes morbidity and mortality trends in England, 2017-2022.

Background and aim: Diabetes Type 2 is a non-communicable disease which is characterized by chronic hyperglycaemia and disruption of metabolism. A poor management of diabetes leads to serious cardiovascular and neural complications. The prevalence of Diabetes Type 2 is increasing globally; in the United Kingdom, the number of people living with a diabetes increased by more than 100,000 from 2018 to 20191. In 2019, 3,9 million people had diagnosis of diabetes, and predictions are that this number will increase to 5,3 million in 2025. The aim of this research is to examine the main contributing factors and their influence on the prevalence of Diabetes Type 2 among people aged 17+ in England based on the routine epidemiological data for 2017-2022 years. Additionally, this research will analyze trends for hospital admissions with the diagnosis of Diabetes Type 2 and diabetes mortality statistics. Methods: The Pearson’s and the Spearman’s correlation analyses are used to investigate possible associations, their strength, monotonicity and direction between the prevalence of diabetes, deprivation, low physical activity, obesity and density of fast food outlets. Stratified random sampling of 153 England counties & unitary authorities (the division of 2017) are used for the statistical analysis. A comparative analysis is used to analyze trends for hospital admissions with the diagnosis Diabetes Type 2 and diabetes mortality statistics. Descriptive statistics and quantitative analysis of secondary routine numerical data collected by the National Health Service Digital, the National Health Survey and the Office for Health Improvement & Disparities is used. Findings: The analysis revealed positive correlations between the prevalence of diabetes and indicators of deprivation, obesity, low physical activity. In general, diabetes, obesity and physically inactive adults are more prevalent in counties with higher deprivation score. The strong positive correlation was found between density of fast food outlets and deprivation; the analysis of mean values indicated a positive linear relationships between obesity, diabetes indicators and density of fast food outlets. The comparative analysis revealed an upward trend for both, hospital admissions with the diagnosis Diabetes Type 2 and diabetes mortality. Conclusion: In conclusion, analysis based on 80 counties & unitary authorities of England indicated that the main contributing factors for the increasing trend of Diabetes Type 2 can be the increasing prevalence of overweight and obese adults, low physical activity and deprivation. Additionally, the analysis demonstrated that the availability and abundance of fast food outlets, especially in more deprived deciles of England are closely associated with obesity and indirectly with the prevalence of Diabetes Type 2. Additionally, an increasing trend in the prevalence of Diabetes Type 2 is accompanied by a similar growth of hospital admissions with the diagnosis of Diabetes Type 2 and diabetes mortality.

АНТИКРИЗОВИЙ МЕНЕДЖМЕНТ В ЗАКЛАДАХ РЕСТОРАННОГО ГОСПОДАРСТВА В УМОВАХ РОСІЙСЬКО-УКРАЇНСЬКОЇ ВІЙНИ

The Ukrainian restaurant industry is currently operating in a challenging environment. Many restaurants have found themselves in the war zone and occupation, logistics have been disrupted, and the volume of potential markets has changed due to mass migration and im-poverishment. Many establishments in the war zones were physically destroyed, staff was re-duced, and operating hours changed due to curfews and air raids. The main purpose of this article is to summarise the experience of restaurant business practitioners and to develop our own ideas on anti-crisis measures that can be applied in the restaurant business in wartime.Achieving energy independence has become a priority for catering establishments. In the context of emergency and planned power outages, the demand for generators has increased, the use of thermal equipment has become more relevant, and technological processes, raw materials and menus are being revised. The anti-crisis measures also include optimising the staff structure and reviewing their job responsibilities and the incentive system. Today's times call for a simplification of the restaurant format. These challenges began during the pandemic, and the restaurant industry responded by increasing the number of cof-fee shops, fast food outlets, bakeries, food trucks, street food and other casual dining estab-lishments. This is still relevant today. Thus, competition in these niches is increasing.Against the backdrop of rising prices for imported products, higher transportation costs, lower consumer incomes, and increased demand for simple, home-cooked food, it is worth simplifying the menu.Finally, the service in restaurants, which in the current environment operate as catering establishments, coworking spaces, and shops, should be improved.Despite the difficulties, restaurant businesses continue to perform their functions related to providing food and comfort to their guests, helping the defenders of Ukraine, and participat-ing in volunteer and charitable activities. This is perhaps the only positive aspect for strategic development, as it helps to build a positive image and goodwill, although it involves significant costs.Thus, we see that current anti-crisis solutions are aimed at ensuring the basic survival of the restaurant business. Moreover, the problems need to be addressed comprehensively. Many of these steps, which are justified in the current reality, may turn into problems in the future, and we need to be aware of this now.

Hotel Recovery Post Pandemic: Is Rebranding Required?

For hotel business to survive during COVID-19 Pandemic requires to conduct major adjustment in almost all aspects of operation. This qualitative study was conducted to assess the operation adjustment that may affect the hotel brand. Data was gathered from respondents comprising managers and decision-makers of 5-to-3-star hotels in Bali, Indonesia that remain open during the pandemic, using online survey and interview. 
 The results show that during the pandemic, hotels have made major operation adjustment to survive; whilst, maintaining the same quality standard, applying meticulous CHSE (Cleanliness Health Safety Environment) protocol, and keeping the customers informed through online promotion platforms regarding the hotel’s condition being ready to host guests. The adjustment made includes reducing operation cost, shifting target market into domestic market to maintain cash flow to cover operation, adjusting the rate and prices to adapt the weaker customer’s buying power, applying flexible booking and refund conditions, human resource policy and planning rearrangement, reducing the quantity of room offered and menu list items in Food and Beverage outlets. The hotel business resilient was owned to the professionalism of hoteliers, thus hotel rebranding is not required as the quality of the products offered is the same with those before the pandemic; at post-pandemic, it would be simply sifting the target market back to pre-pandemic. 

An Analysis for Promoting the Use of Food and Beverage Outlets in Movie Theaters Based on the Latent Class Logit Model

An Analysis for Promoting the Use of Food and Beverage Outlets in Movie Theaters Based on the Latent Class Logit Model

Bacillus cereus in Ready-to-Eat Foods Available in Kathmandu, Nepal

Objectives: The aim of this study was to assess the ready-to-eat food samples available in Kathmandu and detect if Bacillus cereus were present. Methods: A cross sectional study comprising of field and laboratory was conducted in Kathmandu, Nepal. A total of 240 ready-to-eat food samples were collected from February 2021 to January 2022 covering different food outlets of Kathmandu. The food samples were grouped into three main categories- rice, bakery, and dairy. The homogenate mixture of sample was prepared. The samples were processed following the standard microbiological procedures and Bacillus cereus was identified by different biochemical tests. Results: Out of 240 samples analyzed, 40% samples showed the presence of Bacillus cereus which was most prevalent in bakery items followed by rice and dairy items (50%, 42.5%, and 28% respectively). One of the Bacillus cereus isolates was emetic toxin-producing type as detected from the phenotypic analysis. The contamination of Bacillus cereus ranged from 1.64 to 6.83 log cfu/g and 20.8% of the samples were potentially hazardous (>5 log cfu/g). Conclusion: This study reports relatively high prevalence of Bacillus cereus in ready-to-eat food samples indicating a serious public health concern. There may be a likely connection between the standards maintained during preparation, packaging, storage, and transport; and regular monitoring of ready-to-eat food items is imperative to prevent any food poisoning incidences.