Foodservice Production Research Articles

Job Satisfaction in Kathmandu's Hospitality Industry: Exploring Work Environment, Compensation, and Employee Retention

The paper discusses the job satisfaction of employees in the hospitality industry, relating to star-rated hotels and high-quality restaurants in Kathmandu. In this sector, which faces long hours of work, high labor turnover, and heavy workloads, the present research study has tried to assess the satisfaction of the employees concerning the work environment, compensation, workload, benefits, job security, and professional development opportunities. Data for this descriptive quantitative research design were obtained from 144 employees from various departments, mainly food and beverage service and food production. The findings showed that workers were satisfied with their remuneration and work-life balance, as well as working conditions in general: 87.5% were adequately compensated, and more than 90% considered work in a positive light. However, a few respondents were not satisfied with how workload is managed and adequate benefits. The study concludes by stating that job satisfaction has a pivotal role in minimizing turnover of workers, improving productivity, and increasing commitment among workers, which thus gives the management a legitimate reason to make it a priority in the industry.

A LIGAÇÃO ENTRE A CAPACIDADE DE INTERAÇÃO PROATIVA COM O DESEMPENHO DA EQUIPE DE TRABALHO EM HOTÉIS CINCO ESTRELAS

Objective: This research aims to use proactive interaction capability as a mediating variable for the influence of knowledge sharing on work team performance. Method: This research method was developed in a causal research design in which research hypotheses will be tested, with the aim of identifying causal relationships between variables. The population in this study were all department managers in the 5 Star hotel industry in West Java with a sample of 22 hotels. These departments include Front Office, Food and Beverage service, Food and Beverage products, Housekeeping, Accounting, HRD, Engineering, Marketing and Security. Apart from that, the hotel owner is a member of the Indonesian Hotel and Restaurant Association (PHRI) and the hotel has been operating for more than 10 (ten) years. The data source used in this research is primary data with data collected using a list of statements submitted directly to respondents. The data analysis method used in this research uses variance-based or component-based SEM structural equation modeling techniques which include several steps including preparing flow diagrams, model fit research, and structural model assessment. Results and Discussion: The results of this research show several findings, including (1) the work team efficacy variable is not able to mediate proactive interaction capability and work team performance, (2) the proactive interaction capability variable is able to mediate knowledge sharing on work team performance. Originality/Value: Proactive interaction capability in this research is a new initiative in explaining the process of how knowledge sharing can improve work team performance.

Simple ways to improve nutrient content and health profile in different types of foodservice products

ABSTRACT This study shows how two foodservice products, French fries with sausage (representing vice food) and vegetable and lentil soup (representing virtue food), can be reformulated to meet the nutritional recommendations without compromising consumer acceptance. The reformulation process involved recipe development and testing, including techniques such as salt reduction, fat quality modifications, and spicing solutions to compensate the flavor changes. The reformulated products were evaluated by both consumers (N = 123) and sensory professionals (N = 9). Consumer testing revealed no significant differences in overall pleasantness between the original and the reformulated products. However, the reformulated versions received higher ratings for smell and pleasantness of appearance. This suggests that it is possible to reformulate products with conventional nutrient profiles without negatively affecting consumer acceptance. The sensory professionals also evaluated the reformulated products similarly. The nutrient content of both products significantly improved following reformulation. The study concludes by recommending the widespread implementation of reformulation techniques in the foodservice industry. Authorities are encouraged to support this by providing funding for training in recipe modification techniques. In addition, closer cooperation and knowledge sharing among stakeholders in the food supply chain are recommended to further enhance the implementation of reformulation practices.

US senator and US representative move to ban single-use plastic foam food service products

On December 07,2023, U.S. Senator Chris Van Hollen (D-Md.) and U.S. Representative Lloyd Doggett (D-Texas) introduced bicameral legislation to phase out single-use plastic foam food service products, “loose fill” such as packing peanuts, and non-medical disposable coolers – materials reportedly known to cause adverse health effects and pollute waterways.

Digital Business Communication in Islamic Perspective on New Entrepreneurship in the Catering Service Sector

Business competition in the digital era causes traditional entrepreneurs to try to develop their businesses by utilizing and maximizing new patterns in building their businesses online. Many businesses use digital or online media to support their business development, for example, by displaying creative content in the form of advertising, publicity, advertorials, direct marketing, and others on social media platforms such as Facebook, Instagram, YouTube, Tiktok, and the other social media. This study on digital business communication was carried out on 14 students and members of the Ulul Albab Islamic Boarding School who participated in the new entrepreneurship development training in the field of catering through the use of social media as a business medium, in order to improve their competence. The descriptive method is used to assess the level of knowledge of the members following training. Data were collected using pre and post-test instruments, focus group discussions with three participants, interviews with administrators, and observations during the training. The results of measuring the effectiveness of the training revealed that it was successful in increasing the knowledge and skills of the participants, the Ulul Albab Islamic Boarding School students, in the areas of creative content, creative photos, digital business communication ethics, and business communication from an Islamic perspective. Social media is used in business, the content consists of food service products produced in Islamic boarding schools.
 Keywords: online media, online business, catering service sector, Pesantren

PC방 외식상품의 메뉴품질이 만족과 행동의도에 미치는 영향

The purpose of this study is to verify the relationship between the menu quality of internet cafe food service products and satisfaction and behavioral intention, and to provide practical basic data for selling foodservice menus in PC cafes based on the derived research results. In this study, menu quality consisted of taste, variety, and price, while satisfaction and behavioral intention consisted of a single factor. This study was limited to visitors who had experience using PC rooms in Daegu, and an online survey was conducted using a convenience sampling method among non-probability sampling methods. The hypothesis results of the research conducted in this study were analyzed as follows; (1) Menu quality had a positive (+) effect on satisfaction, (2) Satisfaction had a positive (+) effect on behavioral intentio,. (3) Menu quality had a positive (+) effect on behavioral intention. This study is differentiated from previous studies by conducting a study on the effect of menu quality of foodservice products in internet cafes on satisfaction and behavioral intention. The results of this study support the existing theoretical research academically and present practical implications for the operation performance of internet cafes. Furthermore, it is expected to help the quantitative and qualitative development of the F&B industry increasingly complexed.

Technological advances in supply chain of processed foods during COVID-19: a review

PurposeThe novel coronavirus (SARS-CoV-2) variant of 2019 has taken more than 3.8 million lives according to the World Health Organization. To stop the spread of such a deadly and contagious disease, lockdown of varying nature was imposed worldwide. Lockdown, preventive techniques and observation of standard operating procedures (SOPs) have effectively decreased the spread of contagious diseases but have affected various businesses and industries economically. The food industry has been hit hard by different restriction parameters, due to which a disruption in food supply and demand was observed. Therefore, this study aims to study this disruption in the supply chain of processed food.Design/methodology/approachA comprehensive review was conducted on PubMed, Google Scholar, and Scopus to locate articles on processed foods, food delivery and supply chain. The selected articles were evaluated using the context analysis method.FindingsThe pandemic situation has increased the consumption and demand for processed food products from retail stores, and decreased the demand for food service products. These circumstances called for technological advancement in the field of food supply from farm to fork. This study reviews research articles, policies and secondary literature. Several advances have been made to deliver safe, nutritious and wholesome food to consumers. Block chain-based food supply chains, value stream mapping, sustainable supply chain domain and online ordering systems via mobile apps have been discussed in correspondence with information and communication technology (ICT) during COVID-19.Research limitations/implicationsThis study concludes that the use of advanced software and its adequate knowledge by suppliers, logistics companies and consumers have assisted in handling shocks to the global food system and provided in-time food delivery, traceability, database information and securely processed food to consumers.Originality/valueThis study shows the effects of COVID-19 pandemic on global food systems; disruption in food demand and supply chain is overlooked and changed; use of technological advances in food supply chain to tackle pandemic; online food ordering system gained popularity and improved technically.HighlightsThe review highlights the effects of the COVID-19 pandemic on global food systems.The disruption in food demand and supply chain is overlooked and changed.The use of technological advances in the food supply chain to tackle the pandemic.The online food ordering system gained popularity and improved technically.

Ghost production: applying the Servuction model to establish a typology and propose a research agenda for on-demand restaurant food delivery

PurposeThe rapid growth in volume and value of on-demand restaurant food delivery, accelerated by the COVID-19 pandemic, is causing a paradigm shift in the food service sector. However, there is a lack of hospitality management research into this emerging phenomenon. To address this gap, this paper defines and develops a novel conceptual model and typology and proposes a research agenda for ghost production in the context of food service.Design/methodology/approachThis paper uses the Servuction model to explore, define and model the radical separation between food service production sites, points of sale and consumer interaction from the perspective of on-demand restaurant food delivery. A novel typology is developed and illustrated with eight industry examples from the UK and an accompanying cost benefit analysis. Future research priorities are identified.FindingsIn the hospitality literature, little attention has been paid to changes on-demand restaurant food delivery brings to production and business models of food service organisations, resulting in significant gaps between food service practice and theory. The knock-on effects to stakeholders include increased convenience for customers, uncertain employment status of riders and, for restaurants, striking a balance between capturing new markets and losing control of the customer. Additionally, for aggregators, there is a lack of profitability in existing models, despite holding the balance of power (and data).Originality/valueThe concept of “ghost production” and its associated typology is novel and offers a contribution to hospitality management literature by defining the term, scope and scale of this new phenomenon. Practical implications are proposed.

Exploring the Public Health and Safety Importance of a Corporate Chief Public Health Officer in Food Service and Food Production Organizations

The U.S. federal government has deemed workers in the food and agricultural sectors an essential part of the country’s national infrastructure. In the United States 3.4 million people work in food production businesses. While most of the food production employees are White (51%), Hispanic workers (34%) comprise more than double as many food manufacturing employees equated to their share of all workers (17%). These statistics stress the organizational and community value of having a prominent public health professional in organizations to create holistic corporate public health strategies that protect the employees and the communities they inhabit. With emergence of food poisoning outbreaks and the COVID-19 pandemic, the need for a Chief Public Health Officer in various organizations has never been more critical. Having a chief public health officer is essential for public health and safety because many food production workers in restaurants, food manufacturing facilities, resorts, and on cruise ships need training, clear policies, and resources to protect themselves and customers.

Exploring Meal Provision and Mealtime Challenges for Aged Care Residents Consuming Texture-Modified Diets: A Mixed Methods Study.

Dysphagia has become more prevalent with age. Thus, the demand for texture-modified diets (TMDs) has increased. While the nutritional perspectives have been studied, the provision of TMDs and mealtime practice has received less attention. This study aimed to explore the TMD provision and mealtime challenges of residents requiring TMDs in aged care facilities. The study was conducted across five aged care facilities using a mixed methods design involving 14 TMD menu audits by a foodservice dietitian, 15 mealtime observations, and semi-structured interviews with residents and staff (n = 18). TMD menus failed to meet all nutrition requirements and foodservice and clinical standards based on the dietitian NZ foodservice and nutrition audit tool. A content analysis offered three main themes: (1) Foodservice production. Inconsistent quality and meal portions were observed. The variety, choice, and portion size of TMDs required improvement based on the residents’ preferences; (2) Serving procedures. There was a lack of standardisation of meal distribution and feeding assistance; and (3) Dining environment. The dining room set-up varied across facilities, and residents expressed different preferences towards the dining environment. There is a need to improve staff awareness of mealtime consistency and optimise feeding assistance. The dining environment should be individualised to accommodate residents’ psychosocial needs. Standardised policies and continuous training can facilitate quality mealtime implementation.

Effects of Self-Imposed Barriers Towards Career Advancement of Women in The Hospitality Industry, 3-5 Star Hotels in Nakuru County

The general objective of this study was to assess the effect of self-imposed barriers towards career advancement of women in the hospitality industry; 3–5-star hotels in Nakuru County. The specific objectives of the study were the effect of family and work responsibilities, self-esteem, long working hours and work and family life balance on career progression. The study adopted descriptive research design using both qualitative and quantitative approaches. The target population of the research was men holding management positions and women across the operational departments within the hotel including Front Office, Food and Beverage Service, Food and Beverage Production, Housekeeping and Managers. The sampling design used was stratified sampling design since the population could be divided into departments and also purposive sampling technique was used for the department heads. The sample size was 240 respondents but only 196 respondents answered the questionnaires resulting to a response rate of 81.7%. Data was collected using questionnaires where the researcher went in person to the star rated hotels to deliver the questionnaires. The findings of the study indicated that self-imposed barriers hinder women from achieving career development in the hotel industry. Based on the items provided on the questionnaire, most respondents strongly agreed that work and family responsibilities impacted their career growth with a mean of 4.5765 and a standard deviation of 0.65575. Long working hours provided a mean of 4.5969 with a standard deviation of 0.60408. It was further observed that self-esteem had a mean of 3.0612 with a standard deviation of 1.23883. Balancing between work and family matters had a mean of 4.5714 with a standard deviation of 0.62429. There was varying levels of agreement with regards to diminished self-esteem. This clearly indicated that each respondent had a different view of how their self-confidence influenced their career progress since it is a personal thing. It was also evident that the highest number of respondents had challenges on their career development due to the challenge of balancing between work and family matters.

Modified linkage analysis for water-land nexus driven by interregional trade

The scope of water and land resource management has been expanded by the interregional trade beyond a single region's boundary along the trans-regional production chain, and the nexus thinking facilitate the understanding of the multi-resource interrelationships and interactions. For the investigation of the water-land nexus, besides the consideration of land use, this study first considered the soil erosion caused by agricultural activities to reveal the water-land nexus from both land cover and soil layer perspectives. The integrated nexus strength (INS) indicator combining with linkage analysis was introduced to detect the distant connections of water and land in ten counties and one city of the Heihe River Basin in Northwestern China. The results show that, from the regional perspective, Minle and Ganzhou in the middle reaches of the Heihe River Basin were essential regions for the water-land nexus, as they imported and exported products embodied with intensive water resource, land use, and soil erosion. Suzhou was the major net importer with imports from counties in middle reaches, including Gaotai, Linze, Ganzhou, and Minle. Jinta, located in the downstream of the Heihe River Basin, faced with serious water scarcity, land desertification, and soil erosion problems, still exported large amounts of agricultural products embodied with numerous resources. From sectoral perspective, the Grain Crops and Cash Crops sectors in the middle reaches had higher values of INS-net forward linkage (export direction), due to that the agricultural sector was primary resource consumers in supply chains to support the following production processes. For INS-net backward linkage (import direction), the Foods and Services sectors in the middle reaches were the dominant sectors, in the reason that food processing and service production processes required more primary products with intensive embodied resources to fulfill their production activities.

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.

Cost-versus environmentally-optimal production in institutional food service operations

We explore production planning in all-you-care-to-eat food service operations, where lack of marginal revenue associated with lost sales constrains the applicability of cost-minimizing strategies. We integrate forecast uncertainty considerations into an operational model of food service production, and derive strategies that minimize food waste subject to target shortfall probabilities. We model this situation using a nonlinear penalty function formulation, utilizing kernel density estimation to characterize deviations from demand forecasts, allowing enumeration of the efficient frontier between conflicting objectives of demand shortfall and food waste, where food waste is measured by either its mass or its embodied CO2-equivalent emissions. When food waste is measured using the weight of wasted food, reducing the substitution threshold (minimum-allowable production level for leftover substitution) for meat-based items at certain meals is preferable. Alternatively, when using CO2-equivalents embodied in wasted food, a variety of strategies, including reducing the substitution threshold at certain meals, increasing the percentage of demands that are satisfied from leftovers at certain meals, and increasing the allowable shortfall probability for beef-based meals, are all attractive. The results provide insight into targeted production level modifications, rather than broad increases or decreases, that can help food service operators manage the tradeoff between these conflicting objectives.

Backbone-Degradable Vinyl Acetate Latex: Coatings for Single-Use Paper Products.

We report an approach to waterborne and degradable latex polymers. Emulsion polymerization of vinyl acetate (VA) with the cyclic ketene acetal 2-methylene-1,3-dioxepane (MDO) yields polymer particles and latex-based coatings that are hydrolytically degradable due to the presence of backbone ester groups. Polymerization under mildly basic conditions (pH 8) and at low temperature (40 °C) is critical: if the in-process pH is too acidic or the temperature too high, MDO is lost to hydrolysis, but when the media is too alkaline, VA monomer rapidly hydrolyzes. When coated onto commercial paper, films of these degradable particle dispersions show excellent oil and grease resistance as compared to non-degradable, VA-only compositions. This new class of latex is therefore well-suited for the design of next-generation, biodegradable and compostable single-use food service products, as well as for other applications where the erosion or degradation of polymer-based films and coatings is required.

Essential, fragile, and invisible community food infrastructure: The role of urban governments in the United States

Community advocates and some scholars have argued that metropolitan food systems are central yet fragile food infrastructure. While recent events have suddenly laid this bare for many, it has been a matter of long-time concern to community advocates and scholars alike. Until recently, much of the food system has remained invisible to subnational policy makers. Within the past decade, an increasing number of urban local governments are heeding persistent calls from advocates and scholars to address the sustainability of metropolitan food systems in the United States. This paper provides a national overview of how urban local governments are engaging in policy for food systems (production, middle infrastructure, and retail and food service) across the United States. Results of a national survey of urban planners suggest that food systems policy is gaining attention, but progress needs to be made. While urban governments are prioritizing retail and food service and food production (both visible on the landscape), less attention is paid to the middle infrastructure that helps build self-reliance and resiliency by connecting production with consumption and building larger markets. Results also suggest that policy tools used by local governments are overregulating and underinvesting in food systems. Finally, the role of local governments supporting essential food system workers through planning and policy is raised.

Analytical study on the perceived levels of work life balance experienced by operational staff of five star hotels of Delhi

Introduction: The objective of the study was to measure and compare the levels of work life balance of operational staff of the four main departments of five star hotels in Delhi. To analyze the levels of work life balance and compare whether there were a significant differences in the levels of work life balance of operating staff from different operational department of five star hotels of Delhi. Materials and Methods: The study is based on the data collected from 121 employees of five star hotels of Delhi, who work in four operational departments of hotels. The data was collected with the help of self-administered questionnaire and analyzed through SPSS software. Result: Analysis of data proved that there was a significant difference in the levels of work life balance experienced by operational staff of five star hotels, highest level of work life balance was experienced by staff of front office and lowest for the of food production department. The result followed a similar pattern for the four dimension of work life balance namely quality time, involvement, satisfaction and health. Conclusion: There was no equality in the levels of work life balance of operating staff of five star hotels, the levels of work life balance was differential among departments, it was highest for the staff working in front office department and then a gradual decrease was noted with each subsequent department namely housekeeping, food service and food production. The differences could be due to factors like shift timings, break shifts etc. Keywords: Work life balance, Five star hotels, Delhi.

HMR(가정식사 대용식) 선택속성에 관한 1인 가구 대학생의 주관적 인식 유형 분석 : Q-방법론적 접근

This research examined the types of perceptions that single-person household university students have regarding HMR selection attributes by using Q-methodology. Twenty-seven Q-statements were generated and 31 single-person household university students were selected as the P-sample to conduct Q-classification. The results of the Q-factor analysis showed that the types of perceptions were divided into two types: “economic gourmets who focus on convenience” and “those who focus on hygiene and freshness.” The university students corresponding to the former type perceived taste, ease of consumption, and affordable price as important. The students corresponding to the latter type had the characteristic of considering hygienic food, fresh ingredients, and taste as important. The results of this research can be utilized as useful material by food service distribution companies for the development of food service products and for the establishment of effective sales strategies.

HMR(가정식사 대용식) 선택속성에 관한 1인 가구 대학생의 주관적 인식 유형 분석 : Q-방법론적 접근

This research examined the types of perceptions that single-person household university students have regarding HMR selection attributes by using Q-methodology. Twenty-seven Q-statements were generated and 31 single-person household university students were selected as the P-sample to conduct Q-classification. The results of the Q-factor analysis showed that the types of perceptions were divided into two types: “economic gourmets who focus on convenience” and “those who focus on hygiene and freshness.” The university students corresponding to the former type perceived taste, ease of consumption, and affordable price as important. The students corresponding to the latter type had the characteristic of considering hygienic food, fresh ingredients, and taste as important. The results of this research can be utilized as useful material by food service distribution companies for the development of food service products and for the establishment of effective sales strategies.

Building the sociomateriality of food service

Global megatrends such as urbanization, climate change and resource scarcity, shift in political and economic power, demographic change, and increasingly disruptive technological breakthroughs are transforming the conventional socio-technical system of food service. This study identifies and discusses key changes already impacting the service concept of food service, with particular focus on service interaction, its structure, and setting. Adopting a LEGO® Serious Play® approach, this study brings together diverse stakeholders to construct and discuss the current state of and future vision for the sector. Findings illustrate how the relative importance of social (i.e., customers, employees) and material (i.e., technology) actors in food service production and delivery is shifting, and will continue to shift, in the coming decades. The study proposes a framework of the new-formed sociomateriality of food service, discusses its theoretical and managerial implications, and finally puts forward a rich agenda for future research.