Foodservice Management Research Articles

A Study of Food Safety Knowledge for Sustainable Foodservice Management of Childcare Centers in South Korea Using Importance-Performance Analysis.

This study aims to evaluate the importance and performance level of knowledge about sanitary management among foodservice employees in childcare centers that were registered at Center for Children’s Food Service Management in Chungju city according to their work duration, type of childcare center, and number of enrolled children. The self-administered questionnaire was conducted to examine food safety attributes of sanitary management at 150 childcare centers without qualified dietitians registered at Center for Children’s Food Service Management of Chungju city. The questionnaire consisted of 15 questions about perceived importance and performance regarding sanitation management (personal hygiene, ingredient control, temperature control of food, facility, equipment, and utensils sanitation) using IPA (importance–performance analysis). The results show that overall mean scores of the importance and performance of sanitary knowledge were 4.71 and 4.67 out of 5, respectively. ‘Checking the center temperature at 75 °C for 1 min in the thickest part of meat (3 times or more check for each serving)’ (p = 0.047) and ‘Keeping preserved meals (at least 100 g of each menu) for 144 h. with −18 °C or less’ (p < 0.001) show significantly lower scores of performance than those of importance. The results of importance and performance for sanitary management according to work duration of foodservice employees show that those who have worked more than 10 years had the highest scores of importance and performance for overall sanitary management among them. For the types of childcare centers, the overall performance scores of national/public employees for sanitary management were lower than those of private or home type (p < 0.001). Additionally, the result showed that the overall importance (p < 0.001) and performance scores (p < 0.001) of employees for sanitary management in centers with <50 children were higher than those in centers with ≥50 children. This result should provide more useful information to develop food safety programs for employees and sustainable foodservice management in childcare centers.

Interassociation Consensus Statement on Sports Nutrition Models for the Provision of Nutrition Services From Registered Dietitian Nutritionists in Collegiate Athletics.

Collegiate athletic programs are increasingly adding nutrition services to interdisciplinary sports medicine and sports performance departments in response to scientific evidence highlighting nutrition's integral role in supporting athletic performance and overall health. Registered Dietitian Nutritionists (RDNs) specializing in sports dietetics (ie, sports RDNs) and credentialed Board-certified Specialists in Sports Dietetics (CSSDs) are the preferred nutrition service providers for these programs. Their extensive training and proficiency in medical nutrition therapy, education and behavioral counseling, food-service management, exercise physiology, physical performance, and administration, as defined by the "Standards of Practice and "Standards of Professional Performance" for Registered Dietitian Nutritionists in Sports Nutrition and Human Performance," make these practitioners uniquely qualified to deliver the breadth of care required in the collegiate setting. Therefore, this document, guided by a multidisciplinary panel, introduces 4 sports nutrition models through which any collegiate athletic program can deliver sports RDN-directed nutrition services. In each model, the most effective staffing and scope of service are indicated and reviewed. In addition, recommended organizational structures for sports RDNs are provided that best support the delivery of the model's nutrition services in a variety of collegiate athletic programs and organizational settings. Lastly, future research initiatives and nutrition interventions to help improve the standard of care through these sport nutrition models are explored.

Documented Experiences among Food Service Businesses towards Future-Proofing the Industry

Food service businesses such as restaurants and catering services encountered challenges during and after the Covid-19 Pandemic. This quasi-phenomenological qualitative research approach documented the idiosyncratic experiences of Food Service Business Owners and Managers during the Covid-19 Pandemic, determined the challenges encountered by the Food Service Business Owners and Managers, identified the measures implemented by Food Service Industry during and after the Covid-19 Pandemic, and a recommended future-proofing framework in the Food Service Business. The researcher interviewed the selected Registered Food Service Businesses in the economic center of the Second District of Albay, Philippines using an open-ended interview questionnaire and presented a consent form to the participants for it to be recorded and documented. Scrutinized data have determined that the point of view and experiences of the Food Service Business Owners and Managers were relatively comparable. Consequently, Food Service Business Owners and Managers would always be willing to adjust to the current situation or to any business disruption that may occur, particularly on the demands of their customers, by adopting the technological trends, which means having a digital platform to continuously cater to their queries and orders.

Faktor-Faktor yang Mempengaruhi Pemilihan Program Studi Diploma III Manajemen Tata Hidangan di Politeknik Pariwisata Bali

Vocational education in tourism during the pandemic is still the choice of people today in Indonesia, including the Food and Beverage Service Management Study Program (MTH Study Program) at the Bali Tourism Polytechnic (Poltekpar Bali). The MTH Study Program has a vision and mission to create professional and highly competitive human resources in the food and beverage service sector. The purpose of this study was to determine the factors that influence the selection of the D3 MTH study program and to analyze the strategic policy of the sustainability of the D3 MTH study program at Poltekpar Bali. This study used a quantitative descriptive analysis technique with purposive sampling as a sampling technique. The confirmed factors consist of 6 factors, namely quality, career, economy, family environment, community environment, and campus attractiveness with 20 indicators. This research was conducted for 3 months, from September to November 2020 with a total of 427 people as online respondents. The results showed that of these 6 factors, the majority of respondents stated that the career factor was the highest consideration in choosing the MTH Poltekpar Bali study program and the lowest was the family environment factor. Meanwhile, there are 7 strategic policies that can be carried out by the management of the Bali Poltekpar to improve community election decisions, especially high school and vocational high school graduates to choose the MTH Study Program at Poltekpar Bali as the first choice of college. The results of this study can be used as the basis for determining policies in the management and development strategy of the MTH Study Program at Poltekpar Bali.

Synchrony of Choice of the Departments in Tourism and Hospitality with Gender Stereotyped Careers

The choice of jobs portraits the community’s mindset. However, the consistency of Balinese mindset to gender-stereotyped careers and the distribution of the students' genders in each department in Bali Hospitality and Tourism Institutes or higher educations have not been reported. The present study aimed at examining the proportions of the students' genders in each department in Bali Hospitality and Tourism Institutes or higher educations and the community mindset regarding the choice of jobs based on gender. 1,656 students of the three Tourism and hospitality institutes in Bali took part. Data were based on the entrance test and questionnaire (Google Form) analyzed with iterative analysis (Yin, 2010). Hospitality Management, Food and Beverage Service Management, Hospitality, Food Service Management, and Tourism Management and Hospitality Administration are the favorite departments. Two of the six departments, Hospitality Management and Food and Beverage Service Management are the two most favorite departments. On the contrary, four least favorite departments are Travel Business Management, Tourism Destination, Convention and Exhibition Management and Spa Management. All departments of the Bali Tourism and Hospitality institutes, females are more dominant. It shows that Balinese community are flexible and hold the same mindset regarding gender-stereotyped careers, such as Food and Beverage Service Management, Hospitality, and Food and Service Management.&#x0D; &#x0D;

Preparing Future Foodservice Managers: Operational and Educational Characteristics of Student-Operated Restaurants

ObjectiveTo study operational, management, and educational experiences of student-operated restaurants (SOR) through the perspective of SOR managers across the US. MethodsQualitative semistructured interviews were conducted with 19 SOR managers. Qualitative case study procedures were used for analysis. ResultsThree themes emerged: (1) objectives and processes in SORs, (2) support received by SORs, and (3) individual experiences in SORs. Within these themes, participants described various methods and designs used to operate SORs. However, participants ultimately perceived that SORs were successful in helping students gain foodservice management skills and be better prepared to be future foodservice managers. Conclusions and ImplicationsFoodservice managers can connect nutrition principles to practice for consumers. Strong foodservice education through SORs can play a role in students being more competent and prepared for foodservice management careers. Findings provide ideas for foodservice educators as they initiate or refine the use of SORs.

Adopting Sustainable Menu Practices in Healthcare Institutions: Perceived Barriers and Facilitators.

Purpose: The healthcare sector is an important area for sustainable food initiatives, given its inherent mission to heal and its substantial impact on the food system. Foodservice managers can take part in these initiatives by using sustainable menu practices (SMPs). This study aimed to explore managerial perceptions of barriers and facilitators to adopting SMPs in Québec healthcare institutions.Methods: Seventeen foodservice managers were recruited through purposeful sampling to participate in a qualitative semi-structured interview. The Diffusion of Innovations theory was used to assess the main determinants of the diffusion of an innovation (SMPs) through a complex social system (healthcare organization).Results: Participants reported more barriers than facilitators. Lack of support at many levels was recognized as a major hindrance to SMP adoption, as were shortfalls in political directives. Increased collaboration between all food system actors and better communication in healthcare were perceived as needed for increased SMP adoption.Conclusions: This research contributes to an in-depth understanding of managerial experiences in SMP adoption in various regional and healthcare settings. Findings suggest the need for support and strategies that would remove important barriers for foodservice managers and contributed to the development of a guide to support foodservice managers in implementing SMPs.

A Study on the Development Direction of Meal Kit for Modern People in a Health Crisis

Purpose: Recently, domestic and foreign food consumers are pursuing the minimization of meal time and con-venience of cooking, and the consumption behavior is increasing take out, delivery, and HMR purchases. The purpose of this study is to investigate the opinions of the expert group on the commercially available meal kit to help a lot with the eating habits of modern people and to suggest the development direction of the meal kit in the future. Method: Create a questionnaire and make up a group of experts consisting of 4 cooking and food service management professors, a sales manager of a meal kit related developer, a menu development manager, and 13 other meal kit operators, for a total of 17 people, January 3-6th 2022, Individual surveys were conducted for about 2 hours, and the results were derived using spss program. Results: As a result of an interview with an expert group, it is necessary to develop a granular health friendly meal kit for the low salt, high protein, low fat, low sugar, vegan, dieter, exerciser, and the elderly using eco-friendly materials. Conclusion: This study aims to present the development direction of meal kit as low sugar, low salt, high pro-tein, low fat, vegan, dieter, exercise machine, and elderly meal kit. In addition, in order to develop meal kit products that are beneficial to consumers health and environment, product development using eco-friendly packaging containers should be carried out. It is also important to understand the segmented needs of consumers.

Distributing Summer Meals during a Pandemic: Challenges and Innovations.

The USDA summer food programs provide meals for children when school is not in session. Although the COVID-19 pandemic has created challenges for food distribution programs, many regulations have been waived, providing opportunities for new approaches to meal distribution. The aim of this study was to identify practices designed to increase program participation during the summer of 2021. Semi-structured interviews were conducted with food service directors (N = 16) in a northeastern state. Questions addressed meal distribution methods; perceptions about facilitators and barriers to family participation; communication strategies used to reach families; and engagement with community partners. The responses were analyzed using an immersion-crystallization approach and four themes emerged: new opportunities for innovation due to the waivers; the importance of collaboration with community partners to increase reach; ongoing logistical challenges due to the pandemic; and the challenge and importance of reducing the stigma of participation. These findings underscore how the USDA waivers increased food service directors’ ability to flexibly and creatively solve problems related to summer meal delivery. The FSDs believed that several of the waivers helped them increase participation in the summer meal program, suggesting that permanent changes to the summer meal regulations may be appropriate.

A Study on Food Service Marketing with Reference to Moodabidri and Karkala

Food service industries are those business, institutions and companies responsible for any meal prepared outside the home. This industry includes restaurants, school and hospital cafeterias, catering operations and many other formats. The Indian food industry is under huge growth, increasing its contributions to world food trade every year. In India the food sector has emerged as a high growth and high profit sector due to its immense potential for value addition particularly with food industry. The marketing strategies of food service industry is their high quality food, quick delivery and good service. The online food ordering business in India is witnessing exponential growth and has a promising growth because of its good marketing strategies and management. The hotels and restaurants in rural areas have more demand because of supplies of fresh and affordable foods with quality. But access to food may be limited by financial constraints or other factors such as transportation challenges. Otherwise even rural food servicing retailers have their own strategies like taste, affordable price and they are able to manage some extent. Food service managers are responsible for daily operations of restaurants and other establishment that prepare and serve food. In recent days even catering food service business is also growing. It might be owned by single owner or in the form of partnership. Their marketing strategy is providing hot or cold food to client at a remote location. The main aim of our study is to know how food service industry maintain the quality of food with affordable price.

Foodservice Status and Perception regarding Foodservice Management in Kindergartens attached to Elementary Schools in Seoul

Foodservice Status and Perception regarding Foodservice Management in Kindergartens attached to Elementary Schools in Seoul

Alimentação escolar nos Institutos Federais: caracterização e análise das aquisições de alimentos da agricultura familiar

ABSTRACT Objective The Federal Institutes of Education, Science, and Technology provide Basic Education and, thus, must execute the National School Feeding Program. The study aimed to characterize school feeding in these institutes, focusing on the purchase of food from family farming. Methods Cross-sectional study with Brazilian Federal Institutes that offer Basic Education courses. The characteristics of purchases from family farming in 2019 were analyzed, as well as the type of management of the school food service, the presence of a nutritionist in the unit acting as technical manager, and the presence of a canteen. Pearson’s chi-square test was used to analyze the association between the variables, adopting a statistical significance level of 5%. Results A total of 171 campuses, distributed in the five Brazilian regions, participated in the study. Among the participants in the survey, 35.1% did not offer any type of food to their students. The percentage of Federal Institutes that carried out acquisitions from family farming was 48%. The presence of a nutritionist was verified in 33.9% of the campuses and associated with food purchases from family farming. The type of food service management was shown to be related to the diversity of the purchases and the main categories of purchased foods. Conclusion The results demonstrate the importance of monitoring the school feeding policy at the federal level, being possible to characterize the school feeding in the Federal Institutes, also showing that more than half of the sample did not make purchases from family farming.

METHODICAL APPROACH IMPROVEMENT TO THE ANALYSIS OF THE FOOD EFFICIENCY MANAGEMENT SERVICE IN A HOTEL AND RESTAURANT ENTERPRISE

Objective. The objective of the study is to generalize theoretical and methodological approaches to the essence, features of functioning and analysis of the effectiveness of food service management in a hotel and restaurant enterprise and to substantiate on this basis an improved methodical approach to assessing the effectiveness of its management. Methods. In the research process, general scientific methods and techniques of research were used: analysis, synthesis, generalization, induction, deduction, abstract-logical method, graphic and tabular methods (for a visual representation of the analyzed material). The results. The conducted research analyzed the main definitions of restaurant establishments according to domestic legislation and established their differences. The requirements for food service at a hotel and restaurant enterprise according to the categories of the hotel have been considered. The analysis of the opinions of scientists regarding the peculiarities of food service in a hotel establishment made it possible to single out the main characteristics of food service in a hotel enterprise. An analysis of the scientific literature was carried out regarding the available methodical approaches to the analysis of the effectiveness of food service management in a hotel and restaurant enterprise. He showed the lack of an established method of researching the effectiveness of the catering service in a hotel and restaurant enterprise, focusing the attention of scientists on the diagnosis of certain aspects of the catering service: analysis of demand for food service products, turnover, financial indicators of the unit's activity or key performance indicators, etc. The author's method of effective management of food service in a hotel and restaurant enterprise, which includes nine stages, is substantiated. It allows to comprehensively investigate the effectiveness of food service management in a hotel and restaurant enterprise from organizational, personnel, financial, and marketing aspects and to identify the main shortcomings in the work.

Current status of foodservice nutrition management and effects of welfare facility support for the elderly in Cheongju City.

BACKGROUND/OBJECTIVESSouth Korea is representative of countries experiencing rapid societal aging. This study aimed to understand the current status of foodservice nutrition management provided to welfare facilities for the elderly and to understand improvements after support from “the Center for Social Welfare Foodservice Management (CSWFM)” in Cheongju City.SUBJECTS/METHODSThe status of foodservice nutrition management was assessed by dietitians and hired by the CSWFM, who visited 40 welfare facilities (registered members of the CSWFM) for the elderly in Cheongju City. After visiting each facility three times from July to December 2019, the results of inspections on four areas, that is, ‘menu’, ‘meal provision’, ‘cooking’, and ‘distribution’ management for 2nd and 3rd visits (support visits) were compared with results obtained at initial visits.RESULTSBefore support as determined during 1st visits, compliance rates with ‘menu’, ‘meal provision’, ‘cooking’, and ‘distribution’ requirements were 72.1%, 75.5%, 58.3%, and 77.5%, respectively. The mean compliance rate for all 15 items on the questionnaire used was 70.8%. Items with low compliance rates were ‘Is the soup provided by foodservice at the recommended salinity?’ (compliance rate 37.5%) and ‘Is the foodservice cooking conducted by referring to a recipe?’ (42.5%). At the two support visits, mean compliance rates increased significantly (P < 0.01, P < 0.001), mean total score had significantly increased from 71.80 to 90.26 (P < 0.001), and mean soup salinity decreased significantly from 0.82% at 1st visits to 0.68% (P < 0.001) and 0.56% (P < 0.001) at the 1st and second follow-up visits.CONCLUSIONSThese results show that the status of nutrition management at welfare facilities for the elderly was much improved by CSWFM involvement, and indicate the CSWFM should continuously provide nutrition management support to facilities and that finances and opportunities for more welfare facilities for the elderly be expanded.

Knowledge, Attitudes, and Practices Regarding Food Hygiene of Nursing Homes in South Korea

The purpose of this study is to investigate the importance of hygiene education for the safe and healthy diet of the elderly by analyzing hygiene knowledge, attitude, and practice of food hygiene in nursing homes that do not legally be required to hire a dietitian. A total of 40 nursing homes participated in a survey that combines telephone and mail. As a result, most of the foodservice management of the nursing home surveyed was conducted by the director (80.5%) or secretary (13.8%), not by dietitians, and their answer rate of hygiene knowledge related to elderly foodservice was 54.7%. In 6 of the 7 hygiene knowledge questions, there was a significant difference in the distribution of correct answer rates between the groups with and without hygiene education (p&lt;0.05, p&lt;0.01, p&lt;0.001). In 5 out of 8 food hygiene attitude questions, all respondents (100%) showed a desirable hygiene attitude, and 99.0% of the respondents responded with a desirable attitude. The overall average practice rate for 8 hygienic practices items was 69.7%, and 6 of the 8 items showed significant differences in the distribution between those with and without hygiene education (p&lt;0.05, p&lt;0.01, p&lt;0.001). Therefore, in order for the foodservice for the nursing home resident elderly to be managed hygienically and safely, hygiene education and training programs for foodservice managers such as directors and secretaries must be provided, and in order to manage the nursing home foodservice field, it is necessary to investigate the hygiene knowledge and practice degree of cooks and to prepare education and field management measures.

The Procedures of Planning Food Menus Between Knowledge and Actual Practice in the Egyptian Resorts

Food menu is one of the biggest influences on food service operations development of loyal guest's base and a positive return on its investment of energy, money, time, and other resources. While, the food menu should meet or exceed guests' expectations, because guest satisfaction is the overall goal of food service management, the menu should, above all else, reflect the tastes and preferences of the guests not those of the executive chef, the food and beverage director, or the general manager. Therefore, menu planning is a complex process, but it can be successful when the focus, first and foremost is on the needs and expectations of guests. This study aims to measure the awareness and knowledge of who are responsible for planning the food menus in the Egyptian resorts of the study samples regarding to the food menu procedures and the actual application of these procedures in order to reach the best recommendations and suggestions that can contribute to the improvement of working in the Egyptian resorts. In order to achieve this aim, two sources of evidence were used. Face-to-face semi-structured interviews were conducted with the responsible for planning food menus in the Egyptian resorts to identify the extent of their awareness and knowledge regarding the food menu procedures that are actually applied. On the other hand, personal observation checklist was used to ensure that procedures are correctly applied. Moreover, the results also recommended that increase the awareness and skills of the responsible for planning food menus through support training programs.

How Can We Control Food Waste? Insight from Campus Foodservice Managers

How Can We Control Food Waste? Insight from Campus Foodservice Managers

Food and Nutrition Champions in Residential Aged Care Homes Are Key for Sustainable Systems Change within Foodservices; Results from a Qualitative Study of Stakeholders.

The role of foodservices in aged care is difficult to understand, and strategies to improve the nutritional care of residents are often unsustainable. In particular, food-first strategies such as food fortification are poorly executed in everyday practice and its execution relies upon the foodservice system in aged care homes. The aim of this study was to explore the perspective of staff on the role of foodservices in aged care and gauge the level of skills, education, access, time, and ability to deliver food fortification. Semi-structured interviews were conducted with foodservice managers, foodservice workers, dietitians, carers, and other managers who work in aged care homes across Australia. Participants were recruited purposively through email and through snowballing. Interviews (n = 21) were recorded, transcribed verbatim, and analyzed using inductive thematic analysis. Three themes and six sub-themes were identified. The three themes include the role of foodservices being more than just serving food, teamwork between all staff to champion nutrition, and workplace culture that values continuous improvement. These themes identify how staff perceive the role of foodservices in aged care and provide an important perspective on the long-term sustainability of food fortification strategies and how to improve current practice.

‘I don't do it for the money, I do it for the kids’: Examining school foodservice staff and student interactions using the lens of school connectedness

AbstractThis study investigated social interactions between students and school foodservice staff in six US school districts. Qualitative data was analysed from 23 in‐depth interviews with school foodservice managers and 17 focus groups in five high schools, seven middle schools and five elementary schools. Applying the lens of school connectedness, findings highlight the various forms of care experienced by students and staff. However, structural constraints limit opportunities for staff and students to interact and demonstrate care, suggesting potential opportunities for interventions to enhance the role of the cafeteria in contributing to students’ social‐emotional well‐being.

A BRIEF LOOK INTO FOOD COSTING (Case Study Towards Purchasing and Inventory Management)

This article describes how foodservice managers can effectively manage cost con-trol in the workplace. Ultimately, this study helps us to better understand how cost control in the food industry can help control expenses and undue costs due to un-expected events. Foodservice managers must understand and manage costs related to their business operations. The foodservice manager, whether in a restaurant, ho-tel, or institution, has to undertake a myriad of responsibilities, be it accounting, marketing, human relations, general affairs, building and facilities management in-cluding maintenance and sanitation, legal issues, waste management, production, and service methods, amongst others. Keywords: Foodservice Manager, Cost Control, Control Expenses, Inventory Management, Purchasing