Foodservice Management Research Articles

Using the Systems-Practice Framework to Understand Food Allergen Management Practices at College Catering Operations: A Qualitative Study

BackgroundThe number of individuals with food allergies or intolerances attending catered university residential colleges is increasing, and safe dining options are required to minimize the risk of allergic reactions and food-induced death. ObjectiveThis qualitative research study sought to advance professional knowledge of the factors affecting allergen management practices, particularly pertaining to college foodservices. DesignThree catered residential colleges affiliated with a major university in New Zealand were selected as research sites. The study used an ethnographic approach and systems-practice theory as a framework for data collection and organizing results. Data collection techniques included document analyses (3 hours per site), observations (6 to 8 hours per site), focus groups with foodservice workers (30 to 45 minutes per site, n=16), and interviews with foodservice managers (45 to 90 minutes per interview, n=5). Notes and transcripts were coded through the process of thematic analysis using NVivo for Mac software, version 11.1.1, to identify factors affecting allergen management practices. ResultsThe main factors affecting allergen management practices at college foodservices included information provided by residents about dietary requirements; communication between residents and foodservice staff; systems for allergen management; attitude of foodservice staff; and college size. ConclusionsDetailed dietary information, effective communication with residents, sufficient resources, clarification of responsibilities, and thorough systems are required for staff to perform safe allergen management practices. Ultimately, successful implementation was predominantly determined by staff attitude. Foodservice managers are advised to identify motivators and address barriers of staff attitudes toward allergen management practices to promote successful implementation.

학교급식 지속가능경영활동에 대한 영양사의 자기평가와 장애요인 : 대전·충남지역을 중심으로

학교급식 지속가능경영활동에 대한 영양사의 자기평가와 장애요인 : 대전·충남지역을 중심으로

平成元年度〜平成20年度の給食管理実習(学内集団給食実習)の実施献立において使用した野菜類についての調査

平成元年度〜平成20年度の給食管理実習(学内集団給食実習)の実施献立において使用した野菜類についての調査

Is it possible to enhance the confidence of student dietitians prior to professional placements? A design-based research model.

Student confidence is an important contributor to a successful professional placement experience. The present study aimed to evaluate a placement preparation program for student dietitians and to assess the impact on self-rated confidence with respect to commencing placements. The present study is part of a design-based research approach that involves students in a cyclic enquiry to evaluate and improve curricula. Nutrition and Dietetics students at an Australian university participated in a 1-week mandatory workshop - Pre-Placement week (PrePW), N = 98 students: in 2015 (n = 54) and 2016 (n = 44). An online survey was conducted before and after PrePW using a five-point Likert scale (1 = not confident; 5 = very confident) to assess self-rated confidence to commence placements. Mean (SD) scores were calculated. Paired and independent t-tests evaluated within- and between-group differences, respectively. Before PrePW, the mean (SD) for student confidence to commence placements overall (in all areas of practise) was 'somewhat confident' [2.9 (0.6) in 2015 and 3.0 (0.7) in 2016]. Students were least confident to commence Clinical Practice [2015: 2.5 (0.6); 2016: 2.8 (0.6)] compared to Food Service Management (FSM) [2015: 3.2 (0.9); 2016: 3.1 (0.9)] and Community and Public Health Nutrition (CPHN) [2015: 3.3 (0.9); 2016: 3.2 (0.8)]. Student feedback from PrePW 2015 was used to change the curriculum and PrePW program. The 2016 students reported significantly greater confidence within all areas of practice: Clinical Practice [3.4 (0.6)], FSM [3.7 (0.6)] and CPHN [3.8 (0.6)], including confidence to commence placements overall [3.6 (0.6)] (P < 0.05). Design-based research provides a useful framework for improvement to curricula and, in this case, was successful in enhancing student confidence in preparation for professional placement.

충남 학부모의 무상학교급식 만족도와 이에 영향을 미치는 요인에 대한 연구

The aims of this study was to investigate the satisfactions with school food service and its influencing factors for elementary and middle school parents. We surveyed parents regarding their concerns about food ingredients and dietary life, perceptions of free school food service, the necessity of food supply systems such as school food service centers, and the satisfaction about the quality and management of school food services. Compared to the last year, concerns about food ingredients and dietary life as well as perceptions about free school food services decreased. The reported necessity of supply system such as school food service centers and co-purchasing was lower than in 2015. The satisfaction about the school food service decreased, compared to 2015. More individuals had higher concerns about local food and stated the necessity for school food supply systems, as well as a higher satisfaction about the quality and management of school food services. In conclusion, it is important to emphasize characteristics of school food services such as co-purchasing local foods.

Nutritional quality and patterns of lunch menus at child care centers in South Korea and Japan.

This study aimed to investigate the nutritional quality and patterns of lunch menus provided by child care centers in South Korea and Japan. The weekly lunch menus from Monday to Saturday that child care centers provided in November 2014 in South Korea and Japan were analyzed. For Korea, a total of 72 meals provided by 12 centers in Seoul were analyzed by referring to the homepage of the Center for Children's Foodservice Management, which serviced menus for child care centers. For Japan, a total of 30 meals provided by 5 child care centers in Tokyo were analyzed. Nutrient content and pattern in lunch menus were evaluated. The lunch menus in Korea and Japan provided 359.5 kcal (25.7% of the estimated energy requirement) and 376.3 kcal (29.5% of the estimated energy requirement), respectively. 'Rice + Soup + Main dish + Side dish I + Side dish II' were provided in 66.7% of meals in Korea, while various patterns with rice and soup as their bases were provided in Japan. The lunch menus of child care centers in Korea and Japan provide similar amounts of energy, protein, carbohydrate, vitamin A, calcium, and other nutrients. However, there were significant differences in the lunch menu patterns in Korea and Japan. This study provides information about the nutritional content and pattern of lunch menus at child care centers in Asian countries with rice as a staple food.

Measuring the quality of Hospital Food Services: Development and reliability of a Meal Quality Audit Tool.

To develop and test the reliability of a Meal Quality Audit Tool (MQAT) to audit the quality of hospital meals to assist food service managers and dietitians in identifying areas for improvement. The MQAT was developed using expert opinion and was modified over time with extensive use and feedback. A phased approach was used to assess content validity and test reliability: (i) trial with 60 dietetic students, (ii) trial with 12 food service dietitians in practice and (iii) interrater reliability study. Phases 1 and 2 confirmed content validity and informed minor revision of scoring, language and formatting of the MQAT. To assess reliability of the final MQAT, eight separate meal quality audits of five identical meals were conducted over several weeks in the hospital setting. Each audit comprised an 'expert' team and four 'test' teams (dietitians, food services and ward staff). Interrater reliability was determined using intra-class correlation analysis. There was statistically significant interrater reliability for dimensions of Temperature and Accuracy (P < 0.001) but not for Appearance or Sensory. Composition of the 'test' team appeared to influence results for Appearance and Sensory, with food service-led teams scoring higher on these dimensions. 'Test' teams reported that MQAT was clear and easy to use. MQAT was found to be reliable for Temperature and Accuracy domains, with further work required to improve the reliability of the Appearance and Sensory dimensions. The systematic use of the tool, used in conjunction with patient satisfaction, could provide pertinent and useful information regarding the quality of food services and areas for improvement.

Are the attitudes and practices of foodservice managers, catering personnel and students contributing to excessive food wastage at Stellenbosch University?

Objective: The aim was to investigate factors contributing to food wastage by Stellenbosch University (SU) students in selected residences, and to determine the attitudes and practices of students and catering personnel impacting on food waste and a sustainable environment.Design: Cross-sectional, descriptive study.Setting: Stellenbosch University, Western Cape.Subjects: Six foodservice managers, 63 catering personnel and 517 students participated in the study.Outcome measures: A weighed-food wastage study was conducted at seven selected residences during lunch and supper on three non-consecutive weekdays. Food service managers (FSMs) and catering personnel completed interviewer-administered questionnaires, while SU students completed an electronic survey.Results: Ninety percent of students preferred the standard menu options, despite a relatively high average plate waste of 16.9%. More production waste was generated during lunch than supper. The male residence generated more plate waste. Even though students requested larger servings of vegetables, the wastage of these items was high. Factors contributing to wastage were the booking system, menus and serving style, meal plan stipulating the serving of dessert and serving of a large starch portion. All FSMs and 88.5% catering personnel considered it important to reduce food wastage to a minimum.Conclusion: Education of catering personnel and students regarding food waste reduction measures is crucial. A representative forum including students, catering companies and faculty management should be involved when seeking solutions to reduce food wastage and improve communication. By implementing these strategies, a university-wide culture of sustainability with a focus on food waste reduction can be developed and nurtured.

Comparison of the Center for Children's Foodservice Management in 2012, 2014, and 2016 Using Big Data and Opinion Mining

Comparison of the Center for Children's Foodservice Management in 2012, 2014, and 2016 Using Big Data and Opinion Mining

A Study on the Current Status and Needs of Nutrition Education on Children's Sugar Intake Reduction among the Center for Children's Foodservice Management and Child Care Facilities

A Study on the Current Status and Needs of Nutrition Education on Children's Sugar Intake Reduction among the Center for Children's Foodservice Management and Child Care Facilities

Feasibility Study of CS Portfolio Analysis in a Survey of the Food Service Management Practice

Feasibility Study of CS Portfolio Analysis in a Survey of the Food Service Management Practice

Needs for Improving Quality of Foodservice Management at Community Child Centers in Korea

Needs for Improving Quality of Foodservice Management at Community Child Centers in Korea

어린이급식관리지원센터 등록 시설 국물음식의 염도 모니터링

어린이급식관리지원센터 등록 시설 국물음식의 염도 모니터링

Eating Good and Moving Like We Should: A Consideration for Registered Dietitians in Schools

Background: While teachers and school nurses may not be able to provide nutrition education to students because of their other duties, registered dietitians have the necessary training in counseling, nutrition education, nutrition therapy, and food service management to be effective at childhood obesity prevention. Objectives: The purpose of eating good and moving like we should (EGMLWS), a school-based intervention, was to create a successful program to prevent and reduce childhood obesity in the Mississippi Delta by providing nutrition education by a registered dietitian. Methods: The subjects were 1,891 third (school year 2012 - 2013) and fourth graders (2013 - 2014) in 7 Mississippi schools in the north Mississippi River Delta region. The school-based nutrition and physical activity education program was designed to address overweight and obesity in the Mississippi Delta and north Mississippi regions by helping children make healthier nutrition and physical activity choices. The registered dietitian provided nutrition education and consulted to make school menus healthier and more appealing. Pre-and post-school year heights and weights were measured. Results: Paired t-tests showed significantly lowered mean BMI in 5 schools (P < 0.05); no change in 2 schools and no change over all schools, although all schools had individuals with decreased BMI. Conclusions: School-based nutrition interventions that feature a registered dietitian can make an impact. The EGMLWS program improved the nutrition knowledge and nutrition-related attitudes of north Mississippi Delta third and fourth graders and significantly improved BMI in 5 of 7 schools.

Assessing the Food Safety Attitudes and Awareness of Managers of School Feeding Programmes in Mpumalanga, South Africa.

The managers of school feeding programmes are responsible for ensuring the safety of the food which is provided to schoolchildren, but very few studies have been conducted on the food safety knowledge and awareness of these managers. The objective of this study is to evaluate the food safety attitudes and awareness of managers of the National School Nutrition Programme (NSNP) in schools in Mpumalanga, a province of South Africa. A cross-sectional survey study was conducted in which questionnaires were used to collect data from 300 NSNP food service managers. The majority of schools offering NSNP meals were located in informal settlements and most were found to lack basic resources such as electricity (power supplies to the food preparation facility) and potable tap water in their kitchens. No school was found to have implemented the hazard analysis and critical control points (HACCP) programme, and only a few staff had received food safety training. Food safety implementation is worst in informal schools in rural areas due to limited resources and infrastructure. The NSNP food service managers in some schools-especially those located in rural settlements-were found to have little knowledge and awareness of HACCP. These results indicate an urgent need to provide NSNP managers with food safety training and resources (potable water supplies, electricity, dedicated food preparation facilities), particularly in schools in rural settlements.

Navigating the Maze of New Regulations in the Final Rule

Navigating the Maze of New Regulations in the Final Rule

Factors Affecting Salmon Preferences of Alaska Children and Their Parents

&lt;p&gt;&lt;span lang="EN-US"&gt;This study taste tests three newly developed salmon recipes made from the low-grade Chum salmon and uses data collected from parents and students in Fairbanks, Alaska to understand: 1) factors to change the consumption preference of parents and their children’s salmon choice? 2) How different the opinions are from parents than their children in salmon consumption? And 3) how the new recipes are accepted and factors that affect the attitude to improve the recipes. Preliminary statistics and Probit results show that: 1) most students and parents thought the fish items were appealing and they were willing to taste the recipes. 2) According to the appearance and taste of the products, students rated the salmon burger as most preferred, followed by the salmon patty, and the salmon ball. And 3) Parents rated the three products in the same preference order, but their preference seems to be affected by good flavor, texture, and appropriate saltiness. Findings from this study provide insightful information to help school food service directors and parents understand factors to affect students’ salmon choice and to improve their salmon consumption.&lt;/span&gt;&lt;!--EndFragment--&gt; liability, assurance and empathy factors of service quality. The results of this study are only applicable to the Australian residential market and may not be universally applicable, which is considered a limitation.&lt;/p&gt;

Sanitation management of cooks in childcare centers in South Korea according to working duration and the type of childcare center: Importance-Performance Analysis

This study was performed to obtain preliminary data for improving the quality of food service sanitary management in childcare centers by investigating the factors to be managed by priority and finding related personnel education strategies using Importance-Performance Analysis (IPA) and IPA Grid analysis in South Korea. A survey using a self-administered questionnaire was conducted with the cooks at all 190 childcare centers registered in Yongin City Center for Children’s Food Service Management. Among 123 questionnaires collected, 115 were used for the final analysis. The questionnaire consisted of 15questions using a structured 5-point Likert scale, based on 4 areas of individual sanitation, food ingredient sanitation, production sanitation, and facility equipment and kitchen utensil sanitation. The priority items to be managed was determined as ‘unable to work when having symptoms of vomiting, diarrhea or wounds on hands’ by IPA Grid analysis. Sanitation management was perceived to be less important by those cooks having worked for more than 10 years as opposed to those having worked for less than 10 years (p < 0.05). Both perceived importance and performance scores in sanitary management of those working at home-type childcare centers were significantly lower than those working at national or public childcare centers (p < 0.05) in the area of food ingredient sanitary management. In conclusion, there were substantive differences in the importance and performance levels of the sanitary management of cooks depending on their working duration and the type of childcare center they were employed at. The results suggest a need to prioritize education and support programs customized for cooks working at home-type childcare centers along with those with relatively long careers.

Nutrition management in food services - a new education to improve public health in Finland

Nutrition knowledge in food services is important for public health, by nutritional quality of eating out. Nutrition competencies are needed in separate levels: cooks in preparing healthy food, kitchen managers and chefs in developing healthy menus and food service managers in organizing food services customer oriented and heath promoting way. The first level, on-line learning material and open access test have been in use since …

직장인의 사업체 위탁급식과 근거리 외부 식당에 대한 만족도 비교

This study looked at workers in companies located in Seoul and throughout the Greater Seoul Metropolitan Area to understand their level of satisfaction with their in-company contract food service and nearby restaurants according to the demographic characteristics. In order to achieve this, the study conducted in-depth interviews with in-company contract food service customers and food service managers, from September 18th, 2012 to October 30th of the same year. A survey was conducted on 626 people, from January 24th, 2013 to February 7th that same year, and the study verified the difference using a t-test and ANOVA. The in-depth interview revealed that the customers wanted adequate pricing, and varied food items to be served. Customers also wanted two other items which were: 1) for food service managers to propose rational unit pricing for served food, and 2) that food taste and quality be improved. The survey also showed that there is no difference in the level of satisfaction in terms of the visiting frequency of in-company food service and nearby restaurants. However, the level of satisfaction differed according to price groups: price groups of 3,000~4,000won and 4,100~5,000won for in-company contract food service, and price groups of 3,000~8,000won and 8,000~12,000won for eating out at nearby restaurants each showed different levels of satisfaction. There was also a significant difference between food service and restaurant satisfaction level in terms of demographic characteristics. The results of the current study may be used as basic data for establishing a management strategy to induce revisits to in-company contract food service.