Foodservice Departments Research Articles

Challenges to Compliance and Adherence to Personal Hygiene and Food Safety Among Foodservice Workers in Hospitals of Mogalakwena Municipality, Limpopo Province

Background: Foodborne illnesses could result from food handlers acquiring bacteria that make them dangerous for humans to consume. Non-adherence to personal hygiene and food safety can impact how well patients' conditions are managed and aggravate illnesses during hospital stay. Therefore, this study seeks to explore factors that may impact adherence to personal hygiene and food safety among hospital food service workers. Methods: Qualitative exploratory study design was used to extract data from food handlers at Mokopane and Voortrekker hospitals in Mogalakwena municipality of Limpopo province, South Africa. Twenty-one participants were purposively sampled, and face-to-face interviews were conducted using voice recorders and field notes for non-verbal cues. Tesch’s eight steps, inductive, descriptive, and open coding techniques were used to analyse data. Results: Factors reportedly affecting personal hygiene and food safety include knowledge of the importance of adherence to personal hygiene and food safety, personal preferences and attitude towards personal hygiene, and lack of uniform and inspection. Non-adherence is affected by cultural norms regarding the wearing of wedding rings and bracelets on the wrist. Conclusion: This study recommends regular internal and external food safety compliance and monitoring. The leadership of the hospital's food service department should be strengthened, and food handlers should get regular in-service training.

The Effect Of Job Training On The Performance Of Waiters In The Food And Beverage Service Department At The Grand Mercure Medan Angkasa

Workplace training entails an endeavor aimed at enhancing employees' skills to attain specific benchmarks. During this process, participating employees are furnished with diverse instructions and practical guidance, enabling them to reach the desired proficiency level. The fundamental goal of this job training is to cultivate employees who can ultimately proficiently execute assigned tasks, minimizing errors, and enhancing productivity across various responsibilities. This investigation seeks to ascertain the extent of the impact of job training on the performance of servers at the Grand Mercure Hotel Medan Angkasa. Data collection was executed through a questionnaire and direct observations at the research site. The research approach utilized here is quantitative in nature. According to the results derived from the coefficient of determination test, it is evident that the influence of job training (variable X) on server performance (variable Y) amounts to 47.3%, while the remaining 52.7% is influenced by external factors beyond the scope of this study. The findings of this research underscore that job training exerts a positive and significant effect on server performance, and there exist other independent variables that impact server performance beyond the confines of this particular study.

Competitive Foods' Nutritional Quality and Compliance with Smart Snacks Standards: An Analysis of a National Sample of U.S. Middle and High Schools.

Snacks and beverages are often sold in addition to meals in U.S. schools ("competitive foods"), but their current nutritional quality and compliance with national Smart Snacks standards are unknown. This study assessed competitive foods in a national sample of 90 middle and high schools. Differences in compliance by school characteristics were measured using mixed methods analysis of variance. Overall, 80% of the schools in the sample sold competitive foods; but they were less commonly available in schools with universal free school meal (UFSM) policies. A total of 840 unique products were documented and, on average, 75% were compliant with Smart Snacks standards. A total of 56% aligned with recommended added sugar limits (<10% of calories); and 340 unique products (40%) aligned with both sugar and Smart Snacks standards. Approximately one-fifth of competitive foods contained synthetic dyes, and 31% of beverages contained artificial sweeteners. Smart Snacks standards compliance was greater when competitive foods were overseen by food service departments, in comparison with others (e.g., principals, student organizations, or outside vendors [77% vs. 59% compliance; p = 0.003]). Therefore, district wellness policies should consider requiring food service departments to oversee competitive foods. Federal and state policies should limit added sugars, artificial sweeteners, and synthetic dyes. This appears to be highly feasible, given the substantial number of products that meet these criteria. UFSM policies should also be considered to support healthier school meal environments more broadly.

GRAY FOR A DAY: A SIMULATION ACTIVITY IMPACTS PARTICIPANTS IN COMMUNITY-BASED HEALTH EDUCATION

Abstract Nearly 80% of older adults own their own homes; approximately two-thirds live within 25 miles of relatives; and most prefer to age-in-place, without access to geriatric-specific care. They rely on primary care clinics and family, friends, and other local support to meet their health needs. The healthcare workforce and lay public need to better understand age-related functional decline. Simulation activities can increase one’s understanding of new concepts or perspectives. One such activity, “Gray for a Day,” offers a didactic presentation and simulations of functional decline. In 2022, 10 Mississippi State University Cooperative Extension agents offered the “Gray for a Day” training to 550 individuals across 35 sessions in community colleges, high school career and technical education classes, and hospitals and nursing home food service departments. Participant evaluations were collected to assess learning outcomes and empathy development. Process evaluation data and descriptive statistics are reported. Nearly all (98%) of the participants reported increases in knowledge of age-related sensory and functional decline and increases in understanding how age-related sensory and functional decline can impact one’s daily life; and 95% reported an increase in considering how they can better interact with older adults experiencing functional decline. Understanding challenges facing older adults is essential to empathy and important both in a home environment and in the workplace. The “Gray for a Day” simulation activity is feasible for implementation in multiple settings and has the potential to increase knowledge, understanding, and possibly empathy for older adults experiencing functional decline.

Designing English Teaching Materials for Students of the Food and Beverage Service Study Program based on industry needs

Every student has different needs in learning English, including their needs in the workplace. This research aims to determine the existence of English language skills of students in Food and Beverage Service (FBS) department, identify their English language needs in the workplace, and design English language teaching materials based on their needs in the workplace. This research is a quantitative study by using survey methods. The data collection techniques used were questionnaires, interviews and observations by taking the FBS students who had carried out internship program as the population while the sampling technique used was purposive and accidental sampling by involving 143 respondents. Based on the results of the data analysis, it was found that 1) The existence of English language skills of students in FBS department is at the elementary and pre-intermediate levels, namely 73.42% and speaking skills are the skill they have mastered the most as well as the most difficult skill. And vocabulary and pronunciation are two language components they considered as the most difficult to be understood, 2) The English language needs of FBS students in the workplace show that speaking skills are the most needed skill, namely 76.92%, where all outlets in the FBS departments require language mastery English, namely 68.53%, especially in the restaurant section around 20.98%, 3) English teaching materials designed should be based on students' needs in the workplace by using a priority scale on the learning materials and activities which described in the form of learning plans.

Bika ( Cocoa Beans) Into Processed Chocolate

SMK Zaidar Yahya located in Rokan Hulu Regency had a food service department that had one of the expertise competencies, namely entrepreneurs in the field of food supply business. These students had a golden opportunity in the processing of chocolate from cocoa beans (Theobromo cacao, L.). The methods used were site surveys and discussions with partners, trials of chocolate making in the laboratory, training and socialization, and evaluation. The results of the service showed an increase in partner empowerment where partners understood 77.27% of the material delivered based on the pretest and posttest results provided. Increased knowledge of economic value from upstream to downstream. Increased motivation to become an entrepreneur and willingness to learn and try optimally. The availability of simple cocoa bean processing facilities and increased knowledge of partners in processing cocoa beans. Increased knowledge about the technology of processing cocoa beans into processed chocolate such as milk chocolate and dark chocolate. Analysis of the satisfaction survey showed that the category was very satisfied with a value of 91.04%.

HOSPITAL FOOD SERVICE QUALITY IMPROVEMENT QUESTIONNAIRE (HFSQIQ): DEVELOPMENT, TRANSLATION AND VALIDATION OF A QUESTIONNAIRE

The hospital food service department provides meals to staff, patients, and their caregivers while adhering to dietary therapy guidelines and promoting nutritional wellness. High-quality food service plays a pivotal role in offering inpatients nourishing meals that promote physical and mental well-being, aiding their recovery and overall health during their hospitalisation. This study aimed to develop and validate a tool for measuring and evaluating hospital food operations using the Total Quality Management approach. A literature review, in-depth interviews with food service employees, and a peer-review process were conducted to identify the domains and items for the questionnaire. A “Hospital Food Service Quality Improvement Questionnaire” (HFSQIQ) with 61 items in six domains was developed and the content validation was performed by seven experts. The questionnaire was translated into Malay, and the internal consistency of the HFSQIQ was examined using Cronbach’s alpha. Resultantly, the HFSQIQ depicted high validity and reliability, with a high I-CVI and Kappa index rating for most items and a Cronbach alpha value of 0.97 and 0.98 for the importance and performance scales, respectively. In conclusion, the HFSQIQ is a useful tool for evaluating and improving the quality of hospital food service operations.

Green Tourism-Based Food and Beverage Service to Increase Customer Satisfaction at Four Points By Sheraton Bali Kuta

Purpose: This study to determine the application of green tourism based service by the food and beverage service department at Four Points By Sheraton Bali Kuta and how it impact on customer satisfaction.&#x0D; Research methods: The research sample was determined by the incidental sampling method with a sampe of 80 guest who had received service from the food and beverage service department at Four Points By Sheraton Bali Kuta as respondents. The data collection method used in a questionnaire. The data analysis technique is descriptive qualitative analysis with descriptive statistics on a likert scale range using microsoft excel 2010.&#x0D; Findings: The results show that the application of green tourism-based services on green service and energy-saving variables according to customers is not good. The variables of green product, green design and consumption reduction according to customers are good. &#x0D; Implications: The impact of green tourism-based services on customer satisfaction at The Eatery Restaurant is that customers agree to take actions such as buying back products and services, recommending products and services to others, buying other types of products from The Eatery Restaurant, being interested in buying food and beverage products from The Eatery Restaurant.

Implementation of Standard Operating Procedures of Food and Beverage Service at Infinity8 Bali Hotel

Purpose: This study aims to determine the implementation of standard operating procedures applied by food and beverage service employees and the managements to improve food and beverage service.&#x0D; Research methods: This study uses a qualitative descriptive analysis technique, which systematically describes the data obtained during the study starting from interviews, observations, questionnaires, literature studies, and quantitative descriptive analysis using a 5-level Likert scale. Data were obtained by distributing questionnaires on the implementation of standard operating procedure of food and beverage service to 9 respondents in the food and beverage service department.&#x0D; Results and discussion: From 13 standard operating procedures there are 11 standard operating procedures that have been implemented optimally, and 2 of standard operating procedures which is not maximum implementated yet such as selling by recommendation with a value of 3.81 and serving food and beverage with a value 4.19, as well as several points in standard operating procedures for seat the guest and menu presentation with a value of below 4.11.&#x0D; Implication: Conducting training, improving and maintaining the application of standard operating procedures, improving supervision and communication, and conducting evaluations to improve the services provided to guests need to do better.&#x0D; &#x0D; Keywords: implementation, standard operating procedures, food and beverage service.

Service skills in solving hotel guest problems in the food and beverage service department in the post-COVID-19 pandemic in the hospitality world

Hotels have many departments, one of which is food and beverage service, in which the role of the waiter influences the hotel's image in many ways. One of them bridges between guests and waiters. In this case, we need good communication skills when serving guests, as well as dealing with guest complaints by using good and correct communication. The goals given are being able to hone communication skills when dealing with guest problems with Food and Beverages Service. This study applies a qualitative method design, collecting observations on data and literature studies. Based on this research, there are two findings of problems related to communication skills in the hotel sector. The first is how to improve the handling of guest service complaints at hotels and the second is how to overcome obstacles when serving guests during a pandemic. In this article, we explain about Food and Beverage Service. The author applies it to learning in improving communication and problem solving to broaden our understanding, so that we can learn freely and carefully in using standard procedures in hotels and personal quality values, as well as barriers caused by a lack of communication skills in solving problems with guests due to service which is less than perfect.

Factors influencing implementation of food and food-related waste audits in hospital foodservices.

Designing a food waste audit tool for novel hospital foodservice practice does not guarantee uptake. Intended users must be consulted to understand the tool's feasibility and face validity. This study aimed to identify the perspectives of staff involved in the operation of hospital foodservices on (1) how an evidenced based consensus pathway food waste audit tool is perceived to translate into practice, and (2) to determine the factors that influence the completion of food and food-related waste audits within this setting. Purposeful sampling was used to recruit staff with knowledge on the operation/governance of foodservices within hospitals in Victoria, Australia. Semi-structured interviews (n = 20) were conducted via Zoom to explore barriers and enablers to completing food and food-related waste audits and a previously published food waste audit tool. NVivo was used for inductive thematic analysis. Three factors determined the completion of food and food-related waste audits in hospital foodservices, and each factor could be a barrier or an enabler; (1) capacity: the availability of time, labour and materials to complete an audit (2) change: staff resistance to audit procedures and how to gain their buy-in (3) processes, governance, and leadership: the opportunity for high level support, policy and structure to encourage waste audits if present. The consensus tool appeared to have face validity. Planning audit operations, conducting stakeholder meetings, providing education/training to foodservice team members, and facilitating communication between managers and staff were described to support consensus tool use and audit completion. The consensus tool can be used to support hospital foodservices to complete food and food-related waste audits, although it may need to be customised to be fit for purpose. Optimising the capacity, change management and processes, governance and leadership of the foodservice department may improve the experience and success of a food and food-related waste audit.

Barriers and Challenges of an Outsource Hospital Foodservice Operation: A Narrative Thematic Analysis

Introduction: Hospital foodservice is one of the key performance metrics that should be constantly monitored to maintain and improve the quality of hospital services. However, hospital foodservice must overcome obstacles and constraints that can impact the quality of services supplied. This study explored the barriers and challenges foodservice employees encountered during food production and serving meals to patients. Methods: A qualitative study was conducted with thirteen foodservice employees (N = 13) at a government hospital in Selangor, Malaysia, that outsourced its foodservice operations. The interviewees were chosen based on inclusion and exclusion criteria. The interviews were audiotaped, transcribed, and analyzed using narrative, and thematic analysis. Results: The narrative findings reported foodservice employees were able to define their job in the foodservice department and describe their responsibilities in delivering sufficient quality of service to patients. The findings showed foodservice staff confronts barriers and challenges related to the type of foodservice operation, budget allocation, menu served, employee issues, meal preparation, and equipment. Employees also proposed that the government should regularly revise the foodservice contract specifications, budget allocation, and upgrade the equipment used during meal preparation and delivery to patients for future improvement. Conclusion: Future studies should be conducted in different hospital settings, including government, semi-government and private hospitals or foodservice operation systems such as in-house and outsourced operations or centralized and decentralized plating systems to explore other barriers and challenges that may affect the overall foodservice performance. Therefore, intervention studies can be proposed to improve their operation in the future.

Factors Associated with Job Stress among Employees in Food Service Department at Selected Private Hospitals in Malaysia

The institutional food services industry is one of the most important sectors in Malaysia. In conjunction with institutional food services industry roles that provide services either in the government or public institutional operations, this industry has rapidly expanded in the coming years. Hence, the numbers of employees requested in this industry are getting high in demand in supplying services throughout the institutional operations. Despite the high demand in this industry, the exposure of job stress to the employee can cause turnover. Therefore, the purpose of this study is to examine the factors that contribute towards to job stress among food service employees at the private hospitals and identify the most influential factor that associated with the stress. This study also designed to examine the relationship between demographic characteristics of employees and job stress. The factors that used to conduct this study are workload, salary and working environment. This study used a quantitative approach through a self-administered survey questionnaire. 180 sets of questionnaires distributed to employees who were currently working in food service department at private hospitals. There were only 126 questionnaires returned and valid for further analysis. Data obtained were analyzed by using Statistic Packages for Social Science (SPSS) latest version. Based on the analysis, workload is the most influential factor of job stress and followed by the working environment as a second influential factor. Meanwhile, the salary factor did not significantly influence job stress among employees in this industry. Findings of study hopes will help the managers or owners in the institutional food service industry particularly the private hospitals to highlight these factors that lead to employee job stress. Additionally, the importance of this study is to encourage managers in focusing on these three factors in order to implement strategies to minimize stress at workplace.

MAINTAINING HYGIENE AND SANITATION IN FOOD HANDLINGS AREAS OF HOTELS AMID COVID-19 OUTBREAK

The current circumstances have led towards a consideration to keep proper hygiene and sanitation in hotels kitchen during Covid-19 pandemic to prevent from food contamination. This study aims to assess need analysis on maintaining the level of hygiene and sanitation in hotels kitchen amid Covid-19 outbreak. Food handlers should be aware about the necessary to improve the hygiene practices. Proper utilization of disinfectants and chemicals with utmost care is very necessary to maintain hygiene and sanitation. This paper is aims to assess need analysis on maintaining the level of hygiene and sanitation in hotels kitchen amid Covid-19 outbreak. The current circumstances have led towards a consideration to keep proper hygiene and sanitation in hotels kitchen during Covid-19 pandemic to prevent from food contamination. Data was collected through a survey during the lockdown period from the professionals hailing from Food and Beverage Production and Service departments of renowned hotels. The findings suggested towards the various aspects viz. personal hygiene, adhering to norms, handling food responsibly, sanitation at workplace and proper waste disposal amid COVID-19 outbreak with the above mentioned points in kitchen is of utmost importance mostly when there is a pandemic disease like Covid-19 which needs to be tackled with great care.

AN ANALYSIS OF THE JARGON EXPRESSIONS IN THE CRUISE LINE

ABSTRACTThe jargon used by the crews in housekeeping and food and beverage service department in the cruise line was analyzed in this research. The jargon expressions in these departments have special meaning that confused the other people outside the group. The jargon used in this department. This research used descriptive qualitative research with the basic interpretative studies to understand the meaning of every jargons in the cruise line crews related to the crews working experiences interacted with the guest around them. The open questionnaire and the interview guide were used to collect the data from 4 subjects of the study working experiences in the cruise line. From two subjects that worked in the housekeeping department, there were 116 jargons expressions that were classified into four jargon forms. There were 24 jargons in a word form, 37 jargons in phrase form, 40 jargons in abbreviation form (initialism type), 10 jargons in abbreviation form (shortening type), and 5 jargons in acronym form. From two subjects that worked in the food and beverage service department there were 136 jargons expressions that were classified into four jargon forms. There were 27 jargons in word form, 77 jargons in phrase form, 19 jargons in abbreviation form (initialism type), 8 jargons in abbreviation form (shortening type), and 4 jargons in acronym form. Every meaning of the jargon expressions were suitable with the department condition and situation. There are four functions of jargon expressions. Those are able to provide a clear and unambiguous term, promoting their group solidarity and exclude as out-groupers, marking the group membership, and representing the product. This research can be used as a reference to know the jargon used in the cruise line hotel operational division.

Academy of Nutrition and Dietetics: Revised 2021 Standards of Professional Performance for Registered Dietitian Nutritionists (Competent, Proficient, and Expert) in Management of Food and Nutrition Systems

Management of food and nutrition systems (MFNS) encompasses the varied roles of registered dietitian nutritionists (RDNs) with administrative responsibilities for food and nutrition services within an organization. RDNs in MFNS are frequently employed in acute care, but also expand into a multitude of other settings in which management of nutrition and foodservice is required, for example, foodservice departments in assisted living and post-acute and long-term care; colleges and universities, kindergarten through grade 12 and pre-kindergarten schools and childcare; retail foodservice operations; correctional facilities; and companies that produce, distribute, and sell food products. RDNs in MFNS aim to create work environments that support high-quality customer-centered care and services, attract and retain talented staff, and foster an atmosphere of collaboration and innovation. The Management in Food and Nutrition Systems Dietetic Practice Group, with guidance from the Academy of Nutrition and Dietetics Quality Management Committee, has revised the Standards of Professional Performance (SOPP) for RDNs in MFNS for 3 levels of practice: competent, proficient, and expert. The SOPP describes 6 domains that focus on professional performance: Quality in Practice, Competence and Accountability, Provision of Services, Application of Research, Communication and Application of Knowledge, and Utilization and Management of Resources. Indicators outlined in the SOPP depict how these standards apply to practice. The standards and indicators for RDNs in MFNS are written with the leader in mind—to support an individual in a leadership role or who has leadership aspirations. The SOPP is intended to be used by RDNs for self-evaluation to assure competent professional practice.

Designing a Model for Managing the Food Service Department in Iranian Hospitals

Background: Optimal management of food services in hospitals plays an important role in their performance, accelerating the patients’ recovery and increasing the level of patient satisfaction. The purpose of this study was to design a model for food service management in Iranian hospitals. Methots: This descriptive correlational study was carried out using structural equation modeling. Simple random sampling was performed and the study participants were selected among hospital managers, nutrition experts, and environmental health experts in a hospital management conference in Tehran in September 2018. The measurement tool was a researcher-made questionnaire with confirmed construct validity and corroborated reliability through Cronbach's alpha. For data analysis, exploratory factor analysis and confirmatory factor analysis were performed via SPSS 21 and AMOS 22 software. Results: Based on the obtained model, 5 main factors affecting the management of food service sector were identified, including: health and safety factors, satisfaction factors, food waste factors, monitoring and control factors, and mechanism factors. Among these, health and mechanism factors with coefficients of 0.874 and 0.612 had the highest and the lowest effect in the management of food services in Iranian hospitals, respectively. Conclusion: According to the obtained model, various factors are effective in food management that should be considered in hospital planning. Based on this, the food health and safety dimensions are of particular importance.

Suitable Leadership Style for Service Industry in Bangkok

The main research question for this study “which leadership style is the most suitable for hotel industry in Thailand”. This study adopted a case study of Centara hotel &amp; Resorts hotel chain. Study was conducted using anonymous online questionnaire. The Structural Equation Modeling (SEM) was used to test structural relationship in the model between various variables in the study. The finding of this study suggested that there is a significant relationship between autocratic relationship, high turnover intention, and low job satisfaction. In addition, the study found significant correlation between transformational leadership and democratic leadership with high job satisfaction and low turnover intention. This finding suggested that autocratic relationship is an ineffective leadership style to govern hotel employees in Thailand. On the other hand, both transformational leadership and democratic leadership are both effective leadership style that can possibly enhance employee job satisfaction and reduce turnover intention. With consideration to the various departments in the hotel, the study also found that front office or reception, as well as food and beverage service department have significant correlation with democratic leadership style. Other leadership styles, including Laissez faire leadership, autocratic leadership, charismatic leadership, and transactional leadership show no significant relationship with employee job satisfaction and turnover intention. Thus, the finding of this study identified effective leadership style for hotel industry as transformational leadership and democratic leadership. The finding obtained from this study is novice and contribute greatly toward existing body of research as none of the past study have been conducted to investigate effectiveness of various leadership style in the context of Thai ever before. Lastly, this research is also extremely useful for hotel strategic human capital management to be able come up with the winning HRM &amp; HRD strategy to get the right kind of leaders and potential successors in their organizations in a highly rivalry intensity of over-supply hotel industry.

Descriptive study on the work life balance of f &amp; b service captains of five star hotels of Delhi

Introduction: The objective of the study was to find the levels of work life balance of f & b service captains working in five star hotels of Delhi, India. The captain is a supervisor in food service department and is responsible to ensure quality of service and guest satisfaction with the help of a team of waiting staff and under the guidance of manager. As the work characteristics in food service outlets are challenging and always create issues like stress, overwork and work life imbalance. This paper focus on the aspect of work life balance issue of captains working in different food service outlets within five star hotels of Delhi. Materials and Methods: To measure the levels of work life balance author had devised a questionnaire measuring four dimensions identified in explorative study, namely quality time, involvement, satisfaction and health. Cronbach alpha values were found to be 0.082 and the data collected was analyzed through SPSS software; statistical tests ANOVA, Tukey HSD, t test were applied to draw conclusions. Result: As per analysis of data it was found that work life balance of captains in f & b service department of five star hotels of Delhi is not satisfactory, and the results were similar for captains working in different types of food service outlets. Conclusion: The study conclude that captains working in different food service outlets in five star hotels of Delhi, India do not have satisfactory work life balance, also it was noted that work life balance were same irrespective of the gender, it was found that captains in the age group of 25-30 years have a marginally higher levels of work life balance in the total but not above satisfactory levels. The main reasons were identified as break shifts, stretched working hours and lower compensation. Keywords: Work life balance, Five star hotels, F & b service, Captains, Delhi.

Penerapan SOP Bagi Mahasiswa PKL Pada Departemen Food And Beverage Service The Oberoi Beach Resort, Bali

This study aims to explore (1). The SOP delivery process for intern students in the Food and Beverage Service department (2). The implementation of SOPs by intern students in the Food and Beverage Service Department. This research was a qualitative descriptive research, with interview method and documentation in data collection. The subjects in this study were HRD staff and seniors in the room service section at The Oberoi Beach Resort, Bali. The results showed that (1). The process of delivering SOP for internship students was done by providing material during pre training, role play training and delivering SOP 15 minutes prior to new shift. (2). The SOP was delivered in the form of briefing and training for trainees. From the results of this study it may be necessary to further research on the importance of understanding SOP for intern students in a broader scope