Foodservice Management Company Research Articles

Healthy Food Policies Documented in University Food Service Contracts.

In the United States, there is an opportunity to improve the nutritional health of university students through the campus food environment. This project used a content analysis approach to investigate whether healthy food standards and policies were incorporated into the contract agreements between North Carolina (NC) public universities and their food service management companies. Food service contracts were collected from 14 NC public universities using food service management companies on campus. Each contract was evaluated using the 35-item North Carolina Food Service Policy Guidelines Assessment to examine four elements of the campus food environment: Beverages, Packaged Snacks, Prepared Foods, and Other (e.g., strategic placement of healthier food). Five university food service contracts incorporated no North Carolina Food Service Policy Guidelines, three university contracts included one to five guidelines, and six university contracts included six to nine guidelines. Altogether, 13 of the 35 guidelines were incorporated into at least one university food service contract. This project presents a cost and time-effective assessment method for determining if evidence-based nutrition guidelines have been included in university food service contracts. This approach and findings may lead to contract revisions to improve the campus food environment and, subsequently, the nutritional health of college populations.

Clean Technology and Food Waste Reduction in On-Site Foodservice Management Companies

On-site foodservice management companies serve many people and have been dealing with severe food waste problems. Thus, many companies adopted clean technology to reduce food waste. This study aims to provide a meaningful understanding of the role of clean technology in food waste reduction goal setting and achievement in these companies. Through 16 expert interviews, this study found that clean technology adoption can make organizational food waste reduction goals more specific by its ability to measure and quantify: specified goals lower psychological distance (temporal, hypothetical, social). When objectives are understood at a concrete (vs. abstract) level, management can better develop detailed action plans and motivate employees to be part of them. However, employees may fear that clean technology can be used as a penalizing mechanism. Therefore, inner-organizational collaboration is critical to achieving sustainability goals and offsetting the double-sided nature of clean technology.

위탁급식전문업체 영양사의 직무변인이 직무탈진과 직무열의에 미치는 효과

위탁급식전문업체 영양사의 직무변인이 직무탈진과 직무열의에 미치는 효과

The Effect of Affective Commitment and Continuance Commitment on Job Satisfaction and Turnover Intention of Dietitians in Contracted Foodservice Management Company

The Effect of Affective Commitment and Continuance Commitment on Job Satisfaction and Turnover Intention of Dietitians in Contracted Foodservice Management Company

Contribution of Emotional Labor to Service Attitude of Dietitians in Contracted Foodservice Management Company

Contribution of Emotional Labor to Service Attitude of Dietitians in Contracted Foodservice Management Company

RDN Collaboration with Food Service Management Company (FSMC) Reduces Sodium in Senior Meals

Describe strategies used by a public health RDN, Local Area on Aging Agency senior meal program and their FSMC to better align sodium content in meals with 2015-2020 Dietary Guidelines.

Creating and Sustaining a Healthy Food Environment in Hospitals Contracting With a Food Service Management Company

Creating and Sustaining a Healthy Food Environment in Hospitals Contracting With a Food Service Management Company

Creating and Sustaining a Healthy Food Environment in Hospitals Contracting With a Food Service Management Company

This article updates an article published in Nutrition Today in 2010, “Moving Toward Healthier Eating Environments in Hospitals” (2010;45(2):54–65). It seeks to provide advocates for healthy food environments who are employed by a hospital with a contract food service, with suggestions of the roles they can play in initiating and/or maintaining a healthy food environment. These suggestions come from the literature as well as interviews with professionals engaged in creating and sustaining an environment where the healthy choice is an easy choice—in the face of competing priorities and realities

School districts and their local food supply chains

AbstractThe 2015 Farm to School Census reports that during the 2013–2014 school year there were over 5200 farm to school (FTS) programs in the USA that involved 39,000 schools and 24.1 million children. These FTS programs are intended, in part, to increase market access and therefore the viability of farms and ranches. Accordingly, the majority of FTS programs involve local food procurement directly from farmers, from non-traditional suppliers that market locally branded food products such as ‘food hubs’, or from traditional suppliers such distributors and food service management companies. Yet, there is reason to believe that transaction costs vary based on the supply chain that schools use to procure local food. Moreover, that the supply chain that schools use to procure local food has a relationship with school's expenditures on local food. We use the 2015 Farm to School Census to estimate the relationship between school district's local food expenditures per student and supply chain structure. We analyzed data using ordinary least squares regressions, controlling for the region of the USA, the type of local food products purchased, and other school-specific characteristics. Importantly, we find a negative and significant relationship between school district's non-milk local food expenditure per student, and purchases directly from the farm and from non-traditional suppliers. This implies that schools that purchase local food from traditional distributors are likely to have higher on average expenditures per student compared with schools that purchase local food directly from farmers or non-traditional distributors. Results point to the need for additional research in determining the efficacy of policies to support direct and non-traditional FTS marketing arrangements.

School Resources and Engagement in Technical Assistance Programs Is Associated with Higher Prevalence of Salad Bars in Elementary School Lunches in the United States

BackgroundSalad bars have been promoted as a strategy for increasing fruit and vegetable consumption in schools. ObjectiveTo examine school-level resources and programs associated with the presence of salad bars in elementary schools and to assess whether there were differential changes in salad bar prevalence based on school-level resources and programs before and after the new US Department of Agriculture schools meals standards were proposed (January 2011) and implemented (July 2012). DesignRepeated cross-sectional design. Data were collected annually between 2006-2007 and 2013. SettingNationally representative sample of 3,956 elementary schools participating in the National School Lunch Program. School personnel (ie, administrators and foodservice staff) provided data using a mail-back survey. MeasuresPresence of salad bars in school was the primary outcome variable. School-level programs and resources were investigated as independent variables. Statistical analysisWeighted logistic regression analyses examined associations between dependent and independent variables controlling for school demographic characteristics. ResultsPrevalence of salad bars increased significantly from 17.1% in 2006-2007 to 29.6% in 2012-2013. The prevalence of salad bars was significantly higher among schools that participated in the Team Nutrition program (odds ratio [OR] 1.37, 95% CI 1.10 to 1.70), the Fresh Fruit and Vegetable Program (OR 1.48, 95% CI 1.13 to 1.95), a Farm to School program (OR 1.77, 95% CI 1.36 to 2.33), and where school meals were provided by a foodservice management company (OR 1.46, 95% CI 1.08 to 1.97). No association was found for schools with full-service kitchen, school gardens, those offering nutrition education, or those with dietitians/nutritionists on staff. ConclusionsPrevalence of salad bars increased significantly after the US Department of Agriculture school meal guidelines were proposed and implemented. It is likely that schools are using salad bars to offer a variety of fruits and vegetables to students, and schools with greater numbers of school-level resources and programs are better positioned for having salad bars.

경남지역 위탁급식업체 조리종사자의 위생교육 및 근무환경에 따른 위생 직무수행도 평가

This study examined the hygiene practices of contract foodservice employees and investigated the influence of education and work environment on these hygienes practices. A questionnaire was distributed to 250 contract foodservice employees and a total of 232 responses were received and analyzed. The overall score for hygiene practices of contract foodservice employees was 3.89 based on a 5-point scale. Cross-contamination was prominent (highest score at 4.46) and the heating temperature was less prominent (lowest score at 3.49). The factors most affecting contract foodservice employees were their work period, the size of the contract foodservice management company, the number of meals served daily, the frequency of meal service per day and the frequency of hygiene education. Compared to small and medium-sized contract foodservice management companies, the major contract foodservice management companies showed higher scores for refrigerator/freezer control (P<0.001), vegetable/fruit disinfection (P<0.001), thawing (P<0.001), heating temperature (P<0.001), cleaning/disinfection (P<0.01), and personal hygiene (P<0.05). The frequency of hygiene education had a significant effect on the performance levels for refrigerator/freezer control (P<0.001), vegetable/fruit disinfection (P<0.001), thawing (P<0.001), heating temperature (P<0.001), cleaning/disinfection control (P<0.001), food supply control (P<0.05), and personal hygiene (P<0.05). From these results, to increase the sanitation quality of contract foodservice operations, hygiene practice levels need to increase and hygiene education systematically should be enforced for foodservice employees.

국내 위탁급식전문업체 재무건전성 추세 분석 - 1999년부터 2011년 재무제표를 중심으로 -

The purposes of this study were to examine the financial statements and analyze the financial soundness of contract foodservice management companies(CFMC) using the financial ratio. The statistical data analysis was completed using Microsoft Excel(ver.2007) for the trend line equation and using SPSS Win(ver.18.0) for wilcoxon-rank sum test. Increased asset, debt, capital and sales occurred in most of the CFMCs, but the financial trend of firm D decreased for operating profit and net profit. The financial ratio for investigating a firm`s financial soundness was based on liquidity, stability, profitability, activity, and growth through financial statements. Most of the CFMCs had maintained outstanding financial soundness from 1999 to 2011. The financial statements during the decade were verified and fluctuated. The directly affected CFMCs by a school foodservice` sanitation accident had maintained better financial statements than those of other CFMCs. Therefore, there was opportunity for directly affecting CFMCs involved in school foodservice` sanitation accident to diversify the business portfolio of the firms.

위탁급식 전문업체 운영요인들이 거래관계의 질과 재이용의사에 미치는 영향

위탁급식 전문업체 운영요인들이 거래관계의 질과 재이용의사에 미치는 영향

고용 형태가 위탁급식 업체 조리종사자의 급식 안전사고 인식에 미치는 영향

The purpose of this study was to reduce safety accidents among food employees in contracted foodservice management companies, and to help provide high-quality foodservice and assistance. For this, a survey on the different opinions of workplace safety and education by employment type and employee perceptions of environment and safety at foodservice operations was carried out. The analysis showed that among the workers many women were irregular employees. For average age, between 40 and 49 was the most frequent, and for work duration, under one year was highest. Both regular employees and irregular employees deemed "enough staff" as the most major factor for good foodservice. The regular employees and irregular employees thought "high indoor temperatures and poor ventilation in the kitchen area" and "bad work cooperation between employees" as the main problems of foodservice operations, respectively. For satisfaction with the efficiency of foodservice production system, irregular employees had higher satisfaction than regular employees. Both regular employees and irregular employees thought "the number of foodservice employees" as the foremost improvement for safety-accident prevention and work-stress improvements. Regular employees, more than irregular employees, thought improvements in foodservice production systems would have a large affect on safety-accident prevention and work-stress improvements of food workers. Both regular employees and irregular employees thought "foodservice employees' safety consciousness" was an important part of safety-accident prevention. Likewise, they responded that "lectures by the person in charge of safety education" was a good methods of safety education, and "once a month" was the best period for safety education. For the difference in perceptions of environment and safety in foodservice systems, regular employees had a higher perception of safety than irregular employees.

The Effect of Push, Pull, and Push-Pull Interactive Factors for Internationalization of Contract Foodservice Management Company

The purpose of this study was to analyze the effect of push, pull and push-pull interactive factors for CFMC (Contract Foodservice Management Company)'s internationalization. The study was a quantitative study part in mixed methods (QUAL → quan) which was mainly qualitative study and quantitative study. Mail survey was carried out for quanti- tative study. For study subjects, 1,281 persons who completed 'Food Service Management Professional Program' of 'Y' University were selected as a population because the program was mainly for CFMC's workers. The analysis methods used in this study were frequency analysis, factor analysis, correlation analysis and multiple regression analysis with SPSS 17.0. Push factors had the saturation in domestic market and the manager's purpose (fac.1) and the investment for internationalization (fac.2). Pull factors had the company's external environment for internationalization (fac.3) and the global network and spread of culture (fac.4). Push-pull interactive factors had the information about foreign market (fac.5), the procedure and budget of overseas expansion (fac.6) and the national network and size of domestic market (fac.7). Internal dynamics factors had the deterrents for internationalization (fac.8) and the enablers for internation- alization (fac.9). The result showed that the company's external environment in pull factors had positive effects on the deterrents for internationalization. The global network and the spread of culture had positive effects on the enablers for internationalization. The information about foreign market in push-pull interactive factors had positive effects on the deterrents and enablers for internationalization. The national network and the size of domestic market had positive effects on the enablers for internationalization. The deterrents and enablers for internationalization had positive effects on the level of internationalization, and the deterrents had more effects on the level of internationalization than the enablers did (β= .492 > .177). (Korean J Nutr 2009; 42(4): 386 ~ 396)

위탁급식전문업체 영양사의 고객지향성 분석

본 연구는 위탁급식 전문업체 영양사의 고객지향성 수준을 측정하고 개인특성과 급식소 운영특성에 따른 영양사의 고객지향성 차이를 분석함으로써 위탁급식 전문업체 서비스 교육ㆍ훈련 프로그램 개발 및 서비스품질 개선을 위한 기초자료를 제공하기 위해 2004년 4월 20일부터 5월 3일까지 서울ㆍ경기지역 위탁급식 전문업체 영양사 230명을 대상으로 설문조사가 실시되었다. 설문지는 영양사의 고객지향성과 관련한 절차성 차원(procedural dimension) 20개 문항, 개인성 차원(convivial dimension) 18개 문항 및 개인특성과 급식소 운영특성에 대한 문항으로 구성되었고, 유효한 187부(81.3%)가 분석에 이용되었으며, 주된 결과는 다음과 같다. 위탁급식 전문업체 영양사들의 고객지향성 측정 결과, 전반적인 고객지향성은 3.77점(SD=0.40)으로 나타나 위탁급식 전문업체 영양사들은 대체적으로 본인의 고객지향성이 보통 이상인 것으로 평가하고 있음을 알 수 있었고, 항목별로는 역코딩으로 분석한 ‘고객이 볼 수 있는 곳에서 껌을 씹거나 담배를 피우지 않는다’(4.86±0.62)가 가장 높은 고객지향성 수준을 보였고, ‘상급자들의 고객 서비스 교육에 관여되어 있는가?’(2.94±1.02)의 항목에 있어 고객지향성이 가장 낮게 나타났다. 전반적으로 역코딩 항목들에 있어 고객지향성이 높게 나타났고, 차별화된 서비스 제공을 위한 노력이 상대적으로 부족한 경향을 보여 단체급식에서도 외식과 같은 수준의 서비스품질이 요구되고 있는 현시점에서는 위탁급식 전문업체 영양사 및 종사원들에 있어서도 차원 높은 서비스를 위한 교육과 훈련이 필요한 것으로 판단된다. 위탁급식 전문업체 영양사의 개인특성에 따른 고객지향성 차이에 있어서는 직위(p＜0.05)와 연 급여(p＜0.001)가 높은 집단에서 고객지향성이 높게 나타났다. 이들 결과는 직무만족 및 교육ㆍ훈련의 수준 등의 영향으로 인한 것으로 사료되며 매개 변수와의 관련성에 대한 후속 연구가 이루어져야 할 것으로 판단된다. 한편, 절차성 차원의 고객지향성 수준이 개인성 차원에 비해 낮은 경향을 보여 서비스 제공의 절차적 부분과 관련한 교육ㆍ훈련 프로그램 강화를 통한 고객지향성 제고가 필요한 것으로 사료된다. 급식소의 운영 특성에 따라서는 식단형태만이 위탁급식 전문업체 영양사의 고객지향성에 유의적인 영향을 미치는 것으로 나타났는데(p＜0.05), 카페테리아 및 기타 형태의 식단으로 운영되는 급식소의 영양사에 있어 다른 집단에 비해 절차성 차원과 전반적 고객지향성이 높게 나타났다. 기타 항목에 있어서는 집단간 큰 차이를 나타내지 않았다. 이상의 결과들을 종합해 볼 때 위탁급식 전문업체 영양사의 전반적 고객지향성 개선을 위해서는 절차성 차원 뿐 아니라 개인성 차원의 교육ㆍ훈련이 강화되어야 할 것으로 판단되고, 개인특성과 급식소 운영특성에 따라 차별화된 서비스 교육이 필요한 것으로 사료된다. 또한 고객지향성 개선을 통한 서비스품질 개선을 위해 위탁급식 전문업체 영양사의 고객지향성에 영향을 미치는 요인과 매개 변수들 간의 관련성을 파악할 수 있는 후속 연구와 이들을 강화하기 위한 업체의 노력이 뒷받침되어야 할 것으로 사료된다.

An Empirical Test of the Satisfaction With and the Importance of Food Service Management Companies

Two hundred twenty-nine hospital food-service administrators were surveyed in order to determine the following: 1) the type of goods and services offerred to them by food-service contract management companies, 2) what goods and services are most important to food service administrators, and 3) to what degree are these administrators satisfied with what is provided by contract management companies.