Foodservice Management Research Articles

Evaluation on HACCP prerequisite-program performance within general hospital foodservice operations

Purpose: This study was conducted to examine prerequisite-program performance of the hospital foodservice operation and develop measures for improvement of prerequisite-program performance. Methods: Data were collected through surveys administered to 168 hospital dieticians in the Seoul, Incheon, Gyeonggi-do, Daegu, and North Gyeongsang areas. Out of total questionnaires, 65 questionnaires were usable and the response rate was 38.7%. Statistical analyses were performed using the SPSS program (ver 20.0) for χ 2 -test and one-way ANOVA. Results: According to the result of the prerequisiteprogram evaluation, the percentage of ‘appropriate’, ‘needs to be improved’, and ‘inappropriate’ was 44.6%, 47.7%, and 7.7%, respectively. The score for the ‘inappropriate’ group was significantly lower than that of the ‘appropriate’ group or ‘needs to be improved’ group on the food safety management (p < 0.001), preparation facility management (p < 0.001), water management (p < 0.001), and storage·transportation management (p < 0.05) parts. Holding rate of foodservice facility and equipments in the appropriate group were significantly higher than in the others on convection oven (p < 0.01), air conditioner (p < 0.01), three-compartment sink (p < 0.01), hot-holding equipment (p < 0.01), cold-holding equipment (p < 0.05), exclusive thawing refrigerator (p < 0.05), and sterilizer for sanitary shoes (p < 0.05) items. Conclusion: To improve the quality of hospital foodservice, foodservice managers and HACCP specialists should develop and implement a prerequisiteprogram and a HACCP plan considering the characteristics of the hospital foodservice operation.

Food Safety Practices in a Teaching Hospital in Sri Lanka

The concept of food safety becomes critical when the food is prepared and served to hospitalized patients. This study was carried out to assess the knowledge and practices related to food safety and personal hygiene among food handlers in one of the teaching hospitals in Sri Lanka. An interviewer-administrated questionnaire, observations and discussions were used to gather information. All 31 members in food service management system included and out of them 52% were male and 48% were female. Their mean age was 42.6 years (range 21-59) and 52% of them had secondary education (6-11). The results showed that inadequate knowledge of food hygiene practices; 54.8% of workers did not know the correct refrigerator temperature; 51.6% of them thought that chilling or freezing eliminates harmful germs from food; 19.4% responded that fresh milk does not need refrigeration for its storage; 38.7% did not know that prepared food stored without covering can result in contamination. However, 80.6% knew that raw food should be separated from cooked food. The knowledge of workers regarding personnel hygiene was good: all workers responded that washing hands after using toilet is important. The observations revealed availability of two separate tiled floor rooms for the storage of raw materials; a separate place for cutting and washing; a tiled clean kitchen floor; and all workers had trimmed clean nails and short hair. However, there were some drawbacks on their food safety practices: keeping vegetables on the floor during raw material inspection; keeping cooked food containing utensils open prior to distribution; and unavailability of uniforms, gloves and masks for food handlers. Since, the workers’ knowledge of food safety aspects and the available safety practices were inadequate, it is important to improve their knowledge by education and training programs on food safety and hygiene to provide safe food for patients.

어린이급식관리지원센터 직원의 업무만족, 직무만족, 조직몰입 및 이직의도

The objective of this study was to provide information on difficulty of performing tasks, degree of task satisfaction, job satisfaction, organizational commitment, and turnover intention as well as investigate correlations among these factors. Data were collected on employees working at Centers for Children`s Foodservice Management, which had been operating for over 6 months until December 2013. The recruitment period was from December 16, 2013 to January 30, 2014. A total of 228 employees (79.7%) participated in the study, and 227 completed questionnaires were analyzed. Statistical analyses were performed on the data utilizing the SPSS V20.0 and AMOS V21.0 programs. The main results of this study were as follows: task satisfaction of employees in charge of `visiting-teaching` for children was highest (4.24 points), whereas that of employees in charge of financial management was lowest (2.92 points). In terms of evaluation of job satisfaction factors, the score of `co-worker` was highest (3.99 points) while that of `payment` was lowest (2.45 points). Average scores of general job satisfaction, organizational commitment, and turnover intention were 3.56 points, 3.54 points, and 3.07 points, respectively. Job achievement was the most significant influencing factor on general job satisfaction, organizational commitment, and turnover intention. According to the path analysis results, the degree of task satisfaction affected job satisfaction. Organizational commitment had a more significant effect on turnover intention than job satisfaction and mediate both job satisfaction and turnover intention. Although employees of CCFSMs endeavor to improve the quality of child-care facility foodservice, some facilities do not. Controlling turnover intention of employees is especially critical for CCFSMs since it is important for each employees to form strong bonds with child-care facilities as well as to shorten the time required to train new employees. Thus, job satisfaction, which is related to organizational commitment and turnover intention, can be improved by considering poorly scored job satisfaction factors such as wage or workload.

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.

Bridging the Gap Between Farmers and Food Service Directors: The Social Challenges in Farm to School Purchasing

Farm to school programs in which primary and secondary schools purchase locally grown products for school lunches aim to increase children's consumption of fresh foods while creating new markets for local food producers. However, the institutional purchasing of local foods can be fraught with difficulties. Many scholars have explored the structural challenges of local purchasing associated with cost, supply, and distribution. Less well examined are the ways that the different viewpoints and knowledge of farm to school participants affect procurement. This reflective essay provides a case study of local food purchasing at one medium-sized Midwestern public school district. Ethnographic examination of this process shows that local food farmers and school food service buyers have vastly different approaches to food production and handling. Attending to the social barriers of farm to school purchasing may improve participation by both farmers and food service directors.

Rural School Food Service Director Perceptions on Voluntary School Meal Reforms

This mixed-method study examined rural U.S. food service directors' perceptions of and experiences with voluntary school meal programs, which have the potential to improve school nutrition but have not been widely adopted in rural areas of the United States. Little is known about how rural food service directors perceive these programs. Interview and survey instruments examined how rural food service directors characterize barriers and facilitators to participation in voluntary school meal programs like farm-to-school and school garden programs. Rural school food service directors participated in a semistructured telephone interview (n=67) and an online survey (n=57). We defined rural school districts by the most rural locale codes (as categorized by the National Center for Education Statistics) in a midsized Midwestern state. Quantitative data were analyzed using descriptive statistics. We analyzed qualitative responses using thematic coding. The qualitative analysis revealed that directors had little experience with these programs and perceived these programs to be very challenging to implement. Issues common to rural school districts were a very small staff, lack of concrete knowledge about how these programs work, and lack of access to local producers and chefs. These findings underscore the need to consider the unique situation of rural schools when promoting voluntary school meals reform programs. We make recommendations about adopting and adapting these voluntary programs to better fit the reality of rural areas. See the press release for this article.

요양병원 인증제 관련 급식관리 기준에 대한 영양사들의 중요성 인식도

The purpose of this study was to examine dietitians perception of importance about standards of foodservice management associated with long-term care hospital accreditation. This study was carried out through a postal survey consisting of 500 questionnaires, and 157 returned questionnaires were used in the statistical analysis. The results were summarized as follows. Average scores of perception of importance were 4.54/5 points in foodservice production management domain, 4.56/5 points in foodservice facilities management domain, and 4.70/5 points in foodservice sanitation domain. The average scores of importance of long-term care hospitals without accreditation were significantly (P<0.05) lower than those of hospitals with accreditation in items of ‘establishment of ventilation equipment in kitchen’, ‘establishment of hand-washstand in toilet (warm-water, soap)’, ‘setup of sterilizing foothold in entrance of kitchen and toilet’, ‘division and use of knife, chopping board, gloves, and utensils before and after cook’, ‘establishment of cleaning plan and cyclic practice’, and ‘recording of receiving diary’. Results indicate that there is a need to supplement a casebook of regulations by suggesting detailed and critical limits in the case of below average points of importance. A manual, including HACCP standards for foodservice management of long-term care hospitals, is needed, along with education and webpage for comparing notes on accreditation of long-term care hospitals.

Qualitative Research to Understand Environmental Factors of Customer,Foodservice Management, and Competitor and Factors that Improve Customer Quality of Life

The objective of the current study was to analyze the major factors affecting quality of life improvement for contract foodservice customers by identifying the contract foodservice environment consisting of the customer, foodservice management, and competitor. Qualitative research method was performed on foodservice customers and foodservice management using in-depth interviews. First, the customer environment was classified into three categories, including convenience of location, foodservice management environment into six categories, including comfort level of dining facility, and competitor environment into three categories, including service competition between foodservice providers. Second, quality of life was defined as the level of contentment felt by both the customer and foodservice management consuming the food provided. Third, both the customer and foodservice management perceived that the management environment of contract foodservice had a medium effect on quality of customer life. The findings of this study could be applicable for development of a contract foodservice business strategy through objective comparative analysis of the customer, foodservice management, and competitor environments.

Influence of Customer, Foodservice Management and Competitor Environment on Quality of Customer’s Life in Contract Foodservice

The goal of the current study was to analyze major factors for improvement of quality of life in contract foodservice customers. This study investigated how characteristics of customers, foodservice management, and competitors differ in different contract foodservice business environments in order to understand increasing concerns over health, in-house working, and the environment, which are directly connected to work and life satisfaction and company profits. For the foodservice business environment, this study classified environmental factors reported by Duncan (1972) into three factors: customer environment, foodservice management environment, and competitor environment. Multi-regression analysis was conducted on quality of life using the Korean version of the WHO Quality of Life Scale Abbreviated Version (WHOQOL-BREF). Sub-factors of the contract foodservice business environment included foodservice management environment, customer environment, and competitor environment in the order of importance. The results indicate that the foodservice management environment of the company or organization where the customer is employed has the most substantial influence on quality of customer life.

Farm-to-Hospital Research Findings Point to Opportunities for Extension

Extension has a history of local foods programming around farm to institution. But connections with hospitals, an industry sector with significant potential for increased local food purchasing, appear limited. Hospital outreach could provide inroads for patient and employee education around healthy eating. But does Extension know how to engage healthcare foodservice? Do hospital foodservice directors have knowledge of Extension? This article focuses on intersections at which Extension can approach hospitals to help improve health and the economy through local foods. It is based on findings excerpted from a comprehensive Ohio hospital foodservice director study (n=155) conducted in late 2014.

음식서비스업종의 작업환경 및 안전보건 특성에 관한 연구

The primary purpose of present study, to take appropriate measures to prevent occupational accidents in the food service industry, was to evaluate characteristics of working condition and occupational safety and health. In order to fulfill our objective, profession and working environment, safety recognition and education, safety activities, physical conditions and accident experience were surveyed. To collect information and opinion in the field, face-to-face interviews were, using a structured questionnaire, carried out. Also, food service industry`s accidents reported by Korean Occupational Safety and Health Agency at 2014 were statistically analyzed. In the resulting of analyzing data from a questionnaire survey of food service industry employees, safety/health train and management were increased.

Association between dietitians' personality profiles and practice areas

AbstractAimPersonality traits refer to habitual patterns of behaviour, thoughts and emotions, and have been shown to influence health professionals' career pathways. The present study explored the associations between dietitians' personality profiles and the areas of dietetic practice they have previously worked.MethodsSurvey of 346 dietitians; 95% female; aged 32 ± 10 years; median 7 years (range 0–35) since graduation. Personality traits were investigated using the Temperament and Character Inventory, and cluster analysis was used to group participants into three clusters, known as Profiles, based upon common combinations of personality trait levels. Relationships between personality clusters and areas of dietetic practice were investigated using univariate and multivariate analyses.ResultsCompared with other participants, dietitians in Profile A displayed moderate levels of Harm Avoidance, Persistence and Self‐Directedness; dietitians in Profile B displayed higher levels of Persistence and Self‐Directedness, and lower levels of Harm Avoidance; and dietitians in Profile C displayed higher levels of Harm Avoidance and lower levels of Persistence and Self‐Directedness. Dietitians in Profile A were twice as likely to have worked in Private Practice/Consultancy compared with Profile C (OR = 1.90, 95% CI: 1.07–3.38, P &lt; 0.05), and dietitians in Profile B were over four times more likely to have worked in Food Service Management compared with Profile C (OR = 4.35, 95% CI: 1.47–12.84, P &lt; 0.01).ConclusionsDietitians' personality may influence their decision to work in some areas of dietetic practice. Employees and employers should be mindful of personal traits when making employment decisions because some environments may be more conducive to specific attributes of dietitians to facilitate competent performance in a role.

Food Service Perspectives on National School Lunch Program Implementation.

Explore barriers and facilitators to implementation of the new National School Lunch Program (NSLP) policy guidelines. Interviews with eight food service directors using an interview guide informed by the Consolidated Framework for Implementation Research. Food service personnel; parents, teachers, school staff; and students were important stakeholders. Characteristics of the new NSLP policy guidelines were reported to create increased demands; resources alleviated some barriers. Directors reported increased food and labor costs, food sourcing challenges, decreased student participation, and organizational constraints as barriers to implementation. Creativity in menu planning facilitated success. Factors within the food service department, characteristics of implementing individuals and the new NSLP policy guidelines, and stakeholder involvement in the implementation process relate to successful implementation.

HOSPITAL NUTRITIONAL CARE: PROPOSITIONS ENDORSED BY THE SCIENTIFIC COMMUNITY.

the incidence of hospital undernutrition and its consequences for both the patient and the hospital has demanded procedures that ensure the delivery of good-quality hospital nutritional care. On the basis of literature reports, this study aimed to build a hospital nutritional care propositions that the scientific community later evaluated and endorsed. forty-one propositions concerning patient clinical nutritional care and hospital food service management by the Hospital Nutrition and Food Service were designed. One hundred professionals, researchers, and professors evaluated the propositions. Agreement with the propositions was analyzed by means of a five-point Likert scale (I strongly disagree; I partially disagree; I have no opinion; I partially agree; I totally agree) associated with each proposition. Agreement was considered to occur when 70% or more of the interviewees agreed (partially or totally) with the proposition. The procedure Proc Corresp of the software SAS 10, version 8, aided descriptive statistics and correspondence analysis. more than 90% of the interviewees completely or partially agreed with 85% (35) of the 41 propositions; between 80 and 90% of the interviewees totally or partially agreed with 15% (6) of the 41 propositions. All the proposed criteria had over 70% agreement (total and partial). The lowest value of total agreement was 70%, attributed to the proposition that suggested patient's participation in nutritional intervention. the scientific community presented high level of agreement with the hospital nutritional care propositions, which suggested an important consensus about it.

Satisfaction with Children's Foodservice Facilities about Program at Center for Children’s Foodservice Management in Seoul: Difference between Associate Members and Regular Members

The purpose of this study was to investigate satisfaction with children's foodservice facilities about program at Center for Children's Foodservice Management (CCFSM) by focusing on differences between associate and regular members. In December 2014, an online survey was conducted at 155 children's ...

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.

An exploratory study comparing two electronic portfolio approaches in undergraduate dietetic education

AbstractAimThe use of electronic portfolios in university learning, including within dietetic education, is increasing. We aimed to implement and evaluate an ePortfolio model as part of a final year undergraduate foodservice management unit. The qualitative evaluation focused on the relationships between different modes of eLearning.MethodsA randomised parallel model study design was implemented, with the cohort of 52 students allocated to two different ePortfolio approaches. One student group received a blended learning teaching and learning model via the traditional study only Moodle ePortfolio. The second group received the enhanced Mahara ePortfolio through a supported online ePortfolio platform. Focus groups with study groups (Moodle ePortfolio, n = 16 students and Mahara ePorfolio, n = 15 students) were facilitated by an independent researcher. Focus groups were audiotaped and transcribed with data analysed separately and then together. Use of thematic analysis enabled comparisons to be made between the two ePortfolio experiences.ResultsThematic analysis found broad themes of satisfaction and supporting learning consistently across both ePortfolio models. Satisfaction was related to both achievement and creativity of portfolio production. Subthemes related to supporting learning included: students requiring support with implementation of new technology, and more clearly defined assessment tasks to improve compatibility with the Mahara ePortfolio.ConclusionsThis research has provided key learnings for the incorporation of ePortfolios into foodservice management education, enabling unit content to meet the needs and expectations of students. Foodservice management competencies can be developed and demonstrated within ePortfolios as part of a blended learning approach.

Implementation of Competitive Food and Beverage Standards in a Sample of Massachusetts Schools: The NOURISH Study (Nutrition Opportunities to Understand Reforms Involving Student Health)

BackgroundDuring 2012, Massachusetts adopted comprehensive school competitive food and beverage standards that closely align with Institute of Medicine recommendations and Smart Snacks in School national standards. ObjectiveWe examined the extent to which a sample of Massachusetts middle schools and high schools sold foods and beverages that were compliant with the state competitive food and beverage standards after the first year of implementation, and complied with four additional aspects of the regulations. DesignObservational cohort study with data collected before implementation (Spring 2012) and 1 year after implementation (Spring 2013). Participants/settingSchool districts (N=37) with at least one middle school and one high school participated. Main outcome measuresPercent of competitive foods and beverages that were compliant with Massachusetts standards and compliance with four additional aspects of the regulations. Data were collected via school site visits and a foodservice director questionnaire. Statistical analyses performedMultilevel models were used to examine change in food and beverage compliance over time. ResultsMore products were available in high schools than middle schools at both time points. The number of competitive beverages and several categories of competitive food products sold in the sample of Massachusetts schools decreased following the implementation of the standards. Multilevel models demonstrated a 47-percentage-point increase in food and 46-percentage-point increase in beverage compliance in Massachusetts schools from 2012 to 2013. Overall, total compliance was higher for beverages than foods. ConclusionsThis study of a group of Massachusetts schools demonstrated the feasibility of schools making substantial changes in response to requirements for healthier competitive foods, even in the first year of implementation.

Who’s Adopting Smarter Lunchroom Approach? Individual Characteristics of Innovative Food Service Directors

Who’s Adopting Smarter Lunchroom Approach? Individual Characteristics of Innovative Food Service Directors

Print E-mail Potential of Local Food Use in the Ohio Health Care Industry: An Exploratory Study

Institutionalized foodservice in health care is evolving. Some hospitals have introduced local foods as a means of improving health and wellness. Investigation into the hospital foodservice literature, however, leaves unclear what percentage of hospitals actually participate in procuring, serving, or promoting local foods to patients and employees. We investigated the factors that contributed to hospitals purchasing or not purchasing local foods for their operations. A census of Ohio hospital foodservice directors ( n =155) was undertaken in the fall of 2014. The response rate was 67.8%. The broad research questions asked about how much knowledge they had of the local food movement, to what extent they currently used local foods (or had interest in purchasing local foods in the future) for their institutions, and what systemic issues advanced or impeded their institutional use of local foods. We found that 77.9% of the respondents had knowledge of the local food movement. However, only 57.7% were currently using local foods in their operations. Even fewer were implementing programs related to local food. The findings revealed the major reasons for not incorporating local foods into operations were based on concerns over inconsistent supply levels, liability insurance, refrigeration, and other food safety issues. Lastly, the findings showed that foodservice directors are interested in programs that incorporate more local foods into their operations. These findings provide insight into how food systems workers can help hospitals, local farmers, and food production and/or distribution operations coalesce in triple-bottom-line results that deliver positive social, environmental, and economic outcomes.