Foodservice Organizations Research Articles

Written Messages Improve Edible Food Waste Behaviors in a University Dining Facility

BackgroundSustainability and going green have become popular trends among foodservice organizations. Despite this interest, foodservice operations still produce large amounts of edible food waste and contribute significantly to waste management problems. ObjectiveThe purpose of this operational study was to determine how to introduce food waste behavior change into a dining facility using a simple message-type intervention that requires little sustained administrative support and can provide optimum effect. DesignThe population for this study was 540 university students living in residence halls and participating in a meal plan. This study assessed whether simple prompt-type message interventions had an influence or if the addition of more personally relevant feedback-based data elicited greater change in student beliefs and food waste behaviors. A written questionnaire and individual student tray waste tracking were used to gather data. Simple print-format messages were evaluated, allowing the effect of an affordable message campaign to be determined. ResultsStudents had a higher-than-neutral level of belief, but did not indicate a strong conviction toward environmental sustainability or food waste. The edible food items disposed of on 19,046 trays in this all-you-care-to-eat university dining operation were evaluated. On average, more than 57 g edible food was disposed of per tray, accumulating to >1.5 tons of food waste during the 6-week study. The simple to-the-point prompt-type message stimulated a 15% reduction in food waste. The addition of a more personalized feedback-based message did not stimulate an additional change beyond that of the prompt message. ConclusionsThese findings indicate that simply making university students aware of the topic of food waste may be useful in improving their behaviors and the sustainability of the foodservice facility.

Use of qualitative research in foodservice organizations

PurposeThe purpose of this paper is to present the challenges encountered when conducting qualitative research in foodservice operations and to discuss the strategies to overcome the identified challenges.Design/methodology/approachThe researchers conducted food safety observations, interviews, and focus groups with more than 600 foodservice employees and managers. The researchers encountered multiple challenges including institutional review board approvals, managements' willingness to participate, and organizational and cultural barriers.FindingsObtaining in‐depth, credible information through observations, interviews, and focus groups adds depth and breadth to hospitality studies. However, given high industry turnover, recruitment and retention throughout a study is problematic. Moreover, researchers encounter many barriers as they obtain data, such as establishing authenticity and overcoming Hawthorne and halo effects.Originality/valueStrategies to increase participation and thereby improve qualitative research have not been previously addressed in the hospitality literature

A Front-of-Pack Nutrition Logo: A Quantitative and Qualitative Process Evaluation in the Netherlands

This study aimed to perform a quantitative and qualitative process evaluation of the introduction of the Choices logo, a front-of-pack nutrition logo on products with a favorable product composition, adopted by many food producers, retail and food service organizations, conditionally endorsed by the Dutch government, validated by scientists, and in the process of international dissemination. An online questionnaire was sent to adult consumers 4 months after the introduction of the logo (n = 1,032) and 1 year later (n = 1,127). Additionally, seven consumer focus groups (n = 41) were conducted to provide more insight into the questionnaire responses. Quantitative analyses showed that exposure to the logo had significantly increased. Elderly and obese respondents reported to be more in need of a logo than younger and normal-weight individuals. Women perceived the logo more attractive and credible than men did. Further qualitative analyses indicated that the logo's credibility would improve if it became known that governmental and scientific authorities support it. Elderly respondents indicated that they needed a logo due to health concerns. Consumers interested in health reported that they used the logo. Further research focusing on specific target groups, forming healthful diets, and health outcomes is needed to investigate the effectiveness of the Choices logo.

An Exploratory Study of Multiunit Restaurant Management Training: A Qualitative Perspective

Over the past 20 years, multiunit restaurants (MURs) have grown significantly in gross revenue, number of units, and market share. As the number of MUR companies grow, so do the number of multiunit managers (MUMs) needed to oversee the operations of those units. The concern in many food service organizations is the lack of consistent training that is provided to MUMs. The following qualitative study looks in depth at seven multiunit organizations and the training they provide to their MUMs. This study can help to inform both industry practitioners and academics regarding training best practices in the MUR industry. Implications for practitioners are discussed.

An Assessment of Potential Foodservice Organizational Development Within the Privatization Process of Eastern Europe

This article is a review of current economic and development issues facing the Eastern European region (EE). The review is designed to highlight major points of interest for potential foodservice operators looking to invest in the economic developing region. Since 1989, the former Soviet Bloc has been opening its economic borders for foreign investment and growth. Foodservice organizations such as McDonald's and Pizza Hut have been aggressively expanding in the region to meet the labor force and infrastructure changes occurring in the region. This review of compiled data is designed future foodservice operators the current and future climate in the EE and provides such vital data for making investment decisions such as overall meat, chicken, fish, and pork consumption in each EE country, economic growth and development throughout the EE, and current trade relations amongst EE countries and the United States. Readers will be able to use this data to develop an understanding on how to invest and develop foodservice organizations in the EE.

ARE TRADITIONAL FOODSERVICE ORGANIZATIONS READY FOR ORGANIZATIONAL CHANGE? (A CASE STUDY OF IMPLEMENTATION OF ENVIRONMENTAL MANAGEMENT IN A WORK PLACE CANTEEN FACILITY)

Eating at work will increase in importance for companies of the future. This is attributed to canteens’ role in the image that companies project, in the companies’ tremendous responsibility for the health of staff and as an employee incentive. Because of social changes, canteen will be able to gain a new role as competitor to the traditional retailer by organizing the purchase of groceries via the workplace and by supplying ready-made meals to take home. Alongside these developmental tendencies, demands are being made to acquire the ability to pick up on impulses, analyze them and through involving staff convert them into organizational initiatives within the organization and finally, to have them converted into specifically permanent initiatives for the organization. When it comes to outsourced foodservice, this task is manifestly a management affair. When it comes to traditional in-house organized workplace, canteen things are different. In these cases, the foodservice organization is bound by their peripheral status at the edge of the company landscape, and their opportunity to adapt to demands of the future is different from when it comes to the specialized foodservice operator. Here learning is a watchword and in order to investigate this claim, a case study was carried out of a development process in a traditionally organized in-house foodservice organization. The development process was related to implementation of environmental management in the organization. This present case shows that the ability to learn is an important feature for an organization that is going to be capable of reacting to challenges from the outside world in an efficient manner. By efficiently backing up the learning processes that come with the process of change, the organization can increase its collective knowledge. Individual learning processes take the form of processes that are set in motion by influences from the surroundings, after which the organization seeks to analyze them and transfer this knowledge into specific actions and then act upon it. The present case showed that traditional in-house canteens, given appropriate assistance, are quite capable of meeting such organizational challenges as in this case, environmental management. However, organizational development needs to take place to be able to meet other challenges in the future. Results show that the principles of the learning organization make a good theoretical framework in order to understand this type of organizational development. The distinctive features, which other comparable foodservice organizations can attempt to build into their organization to their own advantage, are summed up with 10 distinctive guidelines for the learning foodservice organization.

Technology Applications in Foodservice Purchasing

Abstract This paper discusses the implementation and use of several forms of technology within the foodservice purchasing environment that assist in the management of information. This paper was completed in an effort to provide foodservice marketers insight into technological applications that can affect their marketing efforts. The article focuses primarily on the most influential technological components used by foodservice operators, distributors, and suppliers in the selection and procurement of food products. It also notes Internet applications and other on-line forms of communication in foodservice purchasing. The methods chosen for this study were: (1) an informative and descriptive literature review; and (2) interviews with executives of prominent foodservice organizations. It was concluded that current technology can allow foodservice marketers to receive, assess, and provide vital foodservice purchasing information quickly and effectively.

Assessing Teamwork Skills of Foodservice Directors and Subordinates

The development of teamwork skills is a concern for foodservice organizations. Teamwork provides the opportunity to achieve better outcomes with fewer resources. The promise of increased effectiveness (quality/appropriateness of service) coupled with greater efficiency (cost containment/employee satisfaction) explains part of the substantial lure of teamwork in healthcare and other organizations. If teamwork is to be implemented in the dietetics/foodservice arena, assessment of the personnel's knowledge, skill, and ability to perform teamwork must be the first step in planning the development process. The members of the Management in Health Care Systems Practice Group were surveyed to request willingness for their subordinates and themselves to participate in a study regarding their teamwork skills, knowledge, and ability. The Teamwork Knowledge Skill Ability test was administered to 73 foodservice directors and 528 subordinates. The majority of subordinates worked in hospitals (78%), were female (79%), participated in decision-making groups at work (69%), and were diet-aides (29%) or supervisors (19%). The foodservice directors described themselves as situational leaders (77%) and persons who include the staff in decision-making groups (77%). The test is a 35-item, multiple choice questionnaire which is designed to measure the essential knowledge, skills, and abilities that individuals must have to work in teams. Five major subcategories, which include conflict management, collaborative problem solving, communication, goal setting and performance management and planning and tasks coordination, are represented. The participants overall mean Teamwork score was 19.5 out of 35 questions. Results suggest a need for the development of teamwork skills especially in the area of collaborative problem solving and communication.

The Downsizing of U.S. Food-Service Companies

A survey of corporate food-service managers throughout the United States reveals that the downsizing of corporate food service was prevalent in all economic sectors and locations in the first half of the 1990s. Between 1990 and 1994 there was a rapid escalation of downsizing activities in both the host organizations and the food-service units within them. Although the numbers of food-service units and host organizations that downsized were identical, reductions occurred more frequently and with greater severity in the organizations served than in the food-service units.

President's page: Investigate in our future — the role of science and scholarship in developing knowledge for dietetics practice

In early September of last year, Food Management magazine convened the presidents of all the major foodservice organizations in Little Rock, Ark, to discuss the industry's challenges and opport unities. While there, I visited a science and mathematics magnet elementary school and had the privilege of sitting in on a first-grade nutrition education class. I was impressed by the students' enthusiasm and understanding of the science of nutrition and its application to their lifestyles and activities. Not one child in that class did not participate in the discussion.

Health awareness and life-style practices of university foodservice employees

This study investigated university foodservice employees perceptions of selected life-styles and desire to improve health. Today, it is apparent that staying healthy is as significant as curing illness. Efforts have been initiated to lower health care costs through education and the promotion of altered life-styles. Currently, foodservice organizations are recognizing the value of keeping employees well in order to maintain productivity, reduce absences and lower health care costs. Employees (625) were asked to answer a 27-item questionnaire. Subjects (298) returned the questionnaire for a 47% response rate. Respondents seldom missed work, made time for leisure activities, and felt secure in their jobs (p<.01). Although such activities are indicators of lower stress, employees (58%) reported interest in attending class sessions on overcoming stress. Perception of being overweight and skipping meals increased with education (<.05). Skilled and technical employees smoked and consumed more caffeine than managerial employees (p<.01). Respondents (17%) exercised regularly, and managerial employees expressed more interest in improving health through physical fitness than the non-managerial group. Overall, poor wellness and nutrition education among skilled and technical employees, suggests that foodservice managers need to provide subtle information to induce changes in employees life-styles. Such changes should focus on health awareness, preferred eating habits, and employees well-being.

Marketing nutrition in restaurants: A survey of current practices and attitudes

This study sought to determine attitudes toward nutrition, nutrition marketing practices, the relationship between attitudes toward nutrition and nutrition marketing practices, and nutrition training practices in restaurants. A written questionnaire was mailed to 200 research and development (R & D) directors in restaurant companies included in Restaurants & Institutions' list of top 400 foodservice organizations ranked by sales. Seventy (35%) responded. Most R & D directors did not think they were responsible for improving the health of their consumers. A positive relationship existed between attitudes toward nutrition and nutrition marketing practices (P = .013). Forty-four reported that they marketed nutrition and planned to add nutritious menu items in the future. Forty-six reported that nutritious meal options represented 0 to 10% of total sales. Nutrition information was provided to consumers by 27 restaurant companies but such information often had to be requested. The American Heart Association was a popular source of nutrition and menu-planning information. Twelve companies employed a registered dietitian, and 14 used registered dietitians as consultants. Nutrition-related training for restaurant employees was limited. These findings indicate that dietitians have opportunities to market their skills in developing nutritious menu items and providing staff training. Also, dietitians should encourage consumers (especially those with special dietary needs) to let restaurant managers know their menu and nutrition information needs.

Supplier Relations and Selection in the Foodservice Industry

This paper reports the results of a questionnaire-based study of large-scale foodservice organizations with regard to supplier selection criteria and supplier relationships. It also examines current trends in vendorbases in terms of the number of vendors used, the amount of international buying being done, and the practice of single sourcing.

Budgeting practices in lodging and food service chains: an analysis and comparison

Chain-affiliated lodging and food service organizations dominate their segments of the hospitality industry and yet little is written about the multi-unit budgeting procedures which they use. Executives from 30 hotels and 31 food service firms with annual sales ranging from less than $1 million dollars (U.S.) to more than S1 billion dollars (U.S.) provided input about current budgeting practices. While some differences were noted, there were more similarities in the budget issues which were studied. Most firms use the ‘bottom—up’ approach which provides a ‘feeling of ownership’ for budget developers. Firms typlcally develop a primary financial goal—often involving net income—before establishing the budget. Chain operations use historical operating data as a benchmark and generally require 4–5 months for the budget calendar. Many firms re-forecast their budgets and utilize them as control tools. Important differences between budget development processes undertaken by multi- and single-unit firms suggest that more attention be given to the former in order to better understand how units in predominant market segments manage financial resources.

A Model of Excellence for Training Managers And Non-Supervisory Employees In The Food Service Industry

The purpose of this study was to investigate the perceived effectiveness of instructional techniques used when training management and non-supervisory employees in the food service industry. Surveys were sent to 716 training directors of the largest food service organizations in the United States as listed by Dun and Bradstreet. A 72.5 percent response rate was achieved with the use of two follow-up mailings. The results of the factor analysis produced an eight factor structure of effective approaches for training employees in the food service industry.

Effects of Key Issues On The Financial Performance of Hospitality Firms

The overall financial objective of publicly-held corporations can be flatly stated as “increasing the price of stock, thereby increasing the wealth of the shareholders.” Therefore as this statement reads, students of hospitality management should have vital and vested interest in the causes, situations, events, trends, and developments that will effect the price of stock. The students' concern would be directed toward those firms which have as its primary business, as the activity of selling food, beverage, lodging, service, or a combination of the above. As partial requirement for an undergraduate senior-level organizational behavior course, an 18 week longitudinal study was conducted to address this topic. The process of the study was to observe and chart weekly stock price activity, and seek events or issues which have shown to influence the “trading stock price” of selected multi-unit food service organizations.

Book Review: Foodservice Organizations: A Managerial and Systems Approach

Book Review: Foodservice Organizations: A Managerial and Systems Approach

Career Ladders in Food Service

This article is the first of two based on a report completed in June 1970 for the Office of Man power Research of the U.S. Department of La bor. The complete report, entitled "A Study of Career Ladders and Manpower Development for Non-Management Personnel in the Food Service Industry," The study was made with the cooperation of the National Restaurant Association and thus is an example of education-government-industry col laboration in a vital area of manpower research. The project director was Assistant Dean Paul L. Gaurnier, School of Hotel Administration, Cor nell University and the principal researcher was Dr. William P. Fisher of the School's faculty, who was aided by six graduate students. The fore word, prepared by Dr. Chester G. Hall, Jr., Di rector of Education for NRA, explains the need for the study and how it may be utilized by food service organizations.