Kitchen Management Research Articles

A TRACER STUDY ON THE SECONDARY EDUCATION MAJOR IN FILIPINO GRADUATES FROM ACADEMIC YEAR 2022 TO 2023: EMPLOYMENT IN FOCUS

This tracer study was conducted to assess the employment rates and employability of graduates who completed the Bachelor of Secondary Education-Filipino program from the years 2022 to 2023 at a local college in Kapalong, Davao del Norte. Additionally, it aimed to identify the graduates attitudes towards work, evaluate the quality of education provided by the institution, and analyze the development of graduates skills and abilities. The study employed a descriptive research method, gathering data from 47 respondents through an online survey using Google Forms. Survey showed that the employment rate of secondary education- major in Filipino graduates was 72.3% of which 38.3% is working as teachers. Further, as to those whose work is non-teaching, 10.6% is working in call center agencies, 6.4% is working as office-based clerk, 4.3% are government employee, 2.1% as kitchen manager, 6.4% as sales associate, 2.1% as events manager, and another 2.1% as storekeeper. Then, 8.5% are regular employees, 6.4% are self-employed, 31.9% are full-time employees, 4.3% are on job order, 19.1% are working on contractual basis, and 2.1% is working on part-time but seeking full-time employment. Meanwhile, surveyed showed that there are only 10.6% who pursued further graduate studies. The level of attitude to work, quality education provisions of the institution as well as skills and abilities development obtained a very high descriptive rating which means that the secondary education- major in Filipino graduates always manifested the said behaviors. Results showed that secondary education- major in Filipino faces unemployment. Thus, it is advisable for the school to appoint a graduate employability coordinator. This individual would be tasked with tracking and overseeing graduates employment statuses, as well as organizing online forums to disseminate information regarding various job vacancies and opportunities available for application.

Cook's Role in Hygiene and Sanitation Improvement in Hot Kitchen at Ascent Premiere Hotel Malang

This study was undertaken to learn how the kitchen management at Ascent Premiere Hotel Malang attempts to improve the level of cleanliness and sanitation. The study method employed is a qualitative descriptive approach, with data collected through observation, interviews, and recording. The research subjects are sous chefs and junior sous chefs who can supply research-related information. The goal of this study is to focus on efforts to improve kitchen cleanliness and sanitation in order to provide a sense of security, comfort, and job efficiency for all staff members. According to the study's findings, several employees expressed dissatisfaction with the maximum execution of hygiene and sanitation requirements due to the low quality of the standard operating procedures (SOP) that were implemented. To address these problems, the cooks took immediate action by expanding the number of personnel, holding daily briefings before work, and doing other things that can help improve the hygiene and sanitation at the Ascent Premiere Hotel Malang kitchen.

Work-Life Balance and Job Satisfaction for Hotel Employees in Delhi NCR, India

This research delves into the impact of work-life balance practices on the job satisfaction of kitchen professionals working in five-star category hotels situated in Delhi NCR, India. Employing a quantitative approach, data is gathered through surveys involving 300 respondents. Descriptive statistics, correlation analysis, and multiple regressions are harnessed to explore the intricate relationships between work-life balance, job satisfaction, and the overall well-being of employees. The findings underscore the pivotal role of work-life balance in elevating job satisfaction within the dynamic kitchen department of the hotel industry. Furthermore, the study offers practical recommendations for hotel kitchen management to effectively implement work-life balance initiatives

IoT Based Smart Kitchen Using Fuzzy Intelligence and Signal Processing

Kitchen management remains a challenging task, despite many technological advancements. As a result, it's clearly time for us to get the kitchen work done with ease. The ingenious Kitchen uses the Internet of Things for design and features a mobile application as a user interface. Smart Kitchen includes a grocery management system, a fuzzy system for adaptive cooking and signal processing for identifying the cooker whistle. In the grocery management system, an ultra-sonic sensor measures the inventory level and using a Wi-Fi module, data updates the value of a particular key in the cloud. Users can see the amount of item left, be notified of shortage, and get the shopping list using the mobile application.

IoT Based Smart Kitchen Using Fuzzy Intelligence and Signal Processing

Kitchen management remains a challenging task, despite many technological advancements. As a result, it's clearly time for us to get the kitchen work done with ease. The ingenious Kitchen uses the Internet of Things for design and features a mobile application as a user interface. Smart Kitchen includes a grocery management system, a fuzzy system for adaptive cooking and signal processing for identifying the cooker whistle. In the grocery management system, an ultra-sonic sensor measures the inventory level and using a Wi-Fi module, data updates the value of a particular key in the cloud. Users can see the amount of item left, be notified of shortage, and get the shopping list using the mobile application.

THE EFFECT OF EDUCATIONAL PROJECT ON LEARNERS LEARNING OUTCOME IN TWELVE YEARS BASIC EDUCATION SCHOOLS: A CASE OF SCHOOL FEEDING PROGRAM AS IMPLEMENTED IN RUBAVU DISTRICT, RWANDA

The purpose of this study is to help students, parents, secondary teachers, school’s kitchen managers and Head teachers to master the methods and their role in encouraging learners to take lunch at school; especially improve student’s learning outcomes in twelve years’ basic education. The objectives are to assess the influence of food ratios and the timing of the meals on learning outcomes in Twelve Years basic education schools of Rubavu district, to assess the influence of food quality on learning outcomes in twelve years basic education schools of Rubavu district and. The study employed a descriptive research design Questionnaires to enable the researcher to bring out the details of the exact situation on the ground. This study was being done at 4 twelve years basic education located in the Rubavu district targeting 2112 students. Therefore, 336 respondents were the target population of this study and the composition of the participants. To validate and ensure reliability of the questionnaire, a test retest was conducted in a space of two weeks between the test’s correlation coefficient using SPSS version 22.0 (V. 22.0) was established and after which necessary adjustments on the content and its reliability was ensured before the main study. In this way, sampling technique was a simple purposive sampling technique was employed in this study, where every participant was given an equal and independent chance to participate. Recommendations of the study were: Government has to mobilize more stakeholders or non-government organization to orient their funds in the implementation of school feeding program, Parents must participate in school feeding program rather than thinking that this program should only be sponsored by government, Government has to develop continuous professional development that are related to the effective implementation of school feeding program and Government should make monitoring and evaluation of school feeding program because some of the school do not put more effort in its implementation.

Feasibility Study of Homestay Management in Rural Villages (Tebat Meringang Lame, South Sumatra)

This research aims to identify the current management conditions and assess the feasibility of developing homestays in Tebat Lereh Meringang Lame tourist village, South Sumatra. The research methodology involved interviews and observations with informants, including homestay managers and administrators of tourism awareness groups. The study revealed that only one person can manage each homestay in the tourist village. The same person may have multiple roles, such as receptionist, room attendant, and kitchen manager. The feasibility of developing homestays in the village depends on physical environmental conditions, such as landscape characteristics, cool air, and an authentic rural atmosphere, as well as the uniqueness of Ghumah Baghi architecture and the hospitality of Basemah Malay culture. It is recommended that the number of personnel in each homestay be increased according to workload standards. The required skills for this position include reception and room attendance, food management, and improving local literacy about Ghumah Baghi

Commercial Kitchen Management: From 4.0 to 5.0

Equipment utilization is one facet of commercial kitchen management. Technology era Industry 4.0 significantly impacted food production, and technology era Society 5.0 has improved the process’s effectiveness and efficiency. This study examines how human agents, such as chefs and kitchen crew, collaborate with artificial agents, represented by smart machines, to attain precision and consistency in the culinary arts. The study underlines the value of chefs’ essential skills, creativity, and leadership in delivering one-of-a-kind culinary experiences. While technology and clever tools have become integral parts of commercial kitchens, chefs’ human touch and personal interaction remain critical. The research also looks at the difficulties and limitations of artificial agents in perfectly recreating human experience and cultural characteristics. It emphasizes the importance of human–machine collaboration to optimize production processes, increase efficiency, and solve the issue of abstraction in the culinary arts. However, it highlights that technology can only replace human intelligence and experience to a limited extent. The study indicates that reciprocal care and collaboration between human and artificial agents are critical for commercial kitchen management’s long-term performance and sustainability in the Society 5.0 era.
 Keywords: human agents, artificial agents, commercial kitchen

DEVELOPMENT AND MANAGEMENT OF HEALTHY COMMUNITY KITCHENS AND TRAUMA HEALING FOR SARAMPAT VILLAGE REFUGEE POST CIANJUR EARTHQUAKE

Earthquakes can disturb food access in the affected area that can lead to increase food insecurity and malnutrition. Community kitchen is one of programs to maintain refugee nutritional status by community empowerment and increase food access. This community service was aim to develop and manage community kitchen for Sarampat Village Refugee Post Cianjur Earthquake. Some activities was done including preparation, construction, organizing of community kitchen, trauma healing, and at the end, handover community kitchen management to refugees. A total 190 refugees live in temporary settlements. In the second day, refugees’s breakfast, lunch, dinner was made in the community kitchen. Trauma healing for children in the temporary settlement was also conducted to recover from post-earthquake trauma. Education to manage the kitchen, Kitchen utensil, and Balance nutrition menu for 7 days was given for the refugee in the last day. Some obstacles were faced during the implementation relate to food supply. Overall, all the activities had been done well and can be implemented for similar conditions.

Penerapan Lima Pilar Program Penanganan Stunting melalui Program Dapur Sehat Atasi Stunting (DAHSAT) dengan Pemanfaatan Keberlimpahan Pangan Lokal Keong Sawah

The prevalence of stunting in NTB is 35%. This community service activity aims to find solutions for problems faced by the kader of Jelantik Village in improving healh degree, by making various processed products based on local food (snails). Snails products found in Rice Field of Jelantik Village are very abundant. Kader of Jelantik village do not know how to process rice field snails into nutritious food, then it is necessary to provide snails processing skills to the community in Jelantik Village so that it is expected to increase knowledge and skills that can used to improve the health. Methods used in this activities, are: Providing training material modules to be implemented; The presentation of the material is in accordance with the contents of the recipe book plus material on food nutrition, hygiene and sanitation, kitchen management, and product packaging related to the posyandu business to be run. The output target of the activity is that participants can increase their knowledge and skills in producing various snails; participants are able to organize and manage the posyandu business properly and sustainably; the presence of a variety of local food-based specialty preparations which can be used as PMT for toddlers.

Sparrow's Nest Feeds Body & Spirit of Cancer Patients & Families

Sparrow's Nest Feeds Body & Spirit of Cancer Patients & Families

Сучасні тенденції менеджменту ресторанного бізнесу

Abstract. Introduction. The restaurant industry is one of the most competitive businesses in the world. To succeed in an industry where competition is high and profit margins are low, you need to manage your restaurant business effectively. It consists of interrelated variables of both internal and external environment. They are characterized by the complexity of connections, the rapid change of information, and the mobility of factors. The restaurant industry is a complex branch of the economy that has its own specific features. This means that the management of restaurant establishments should be based on taking into account both the peculiarities of the restaurant industry and the characteristics of the environment in which the restaurant business operates. In turn, the solution to this problem is possible thanks to taking into account modern trends in the management of restaurant establishments, understanding its essence, principles, approaches, and technologies of modern management science. A dialectical method of cognition, a comprehensive approach to the study of economic phenomena, and a systemic vision of management issues were used for the theoretical and methodological justification of the main provisions of the study. They made it possible to formulate scientific results and provide practical recommendations. Purpose. The purpose of the article is to substantiate the theoretical provisions of the essence of restaurant management, to identify trends in its development, and to develop practical proposals for effective management in the restaurant business. Results. The author justified the concept of management in the restaurant industry. The need for a practical approach to the management of restaurant business establishments has been proven. The main areas of restaurant business management are highlighted, including personnel management, kitchen management, business reputation management, service management,customer relationship management and customer experience management, marketing management, financial management, supply management, technical and technological service management. The main trends in the development of management in the restaurant industry have been formed, which are based on modern aspects of the functioning of the industry, taking into account world experience. Practical proposals for implementation of management in restaurants have been developed. Conclusions. The author proved that management in the restaurant industry is a specific type of activity that is carried out in order to achieve goals in this business through the effective use of all resources. It should be based on modern trends in the development of the restaurant business and its features, taking into account the significant influence of external factors.

Food waste-Energy-Water-Emissions (FEWE) nexus in the food service sector: Comparing a restaurant meal from imported ingredients versus an imported ready-to-eat meal

The food service sector (FSS) is expanding due to the tendency of people to eat out. The growth of the FSS raises sustainability concerns about different activities across the life cycle of food systems. Analysing energy and material flows in the food systems enables decision-makers to prioritise procurement, kitchen management, and menu design. This study adopted Food waste-Energy-Water-Emissions (FEWE) nexus framework based on the life cycle assessment (LCA) methodology to evaluate the environmental impacts of two different systems of FSS. The effects of pasta cooked at Landmark Mandarin Oriental Hotel (LMO) in Hong Kong using imported ingredients were determined. Then the impacts of the pasta cooked at Artisan Food Company (ART) in Australia and shipped to Hong Kong as a ready-to-eat meal were found. Lastly, we discussed the FEWE nexus trade-offs among the impact results. The ART meal's indirect global warming potential (GWP) causes higher carbon emissions than the LMO meal. Also, the indirect cumulative energy demand (CED) of the ART and LMO meals showed no energy footprint difference. Similarly, indirect water consumption (WC) of the ART and LMO meals do not differ. The direct CED of the ART meal is higher than that of the LMO meal. While the ART meal has higher direct GWP than the LMO, the direct WC of the ART and LMO meals do not differ. Moreover, the indirect ART food waste (FW) is less than the LMO one, while direct FW for both ART and LMO meals is negligible. Conclusively, the localisation of meal preparation in Hong Kong results in better environmental performance than importing ready-to-eat meal.

Development of Project-Based University Student Work Sheets in Student's Kitchen Management Course

This study aims to produce a Project-based Team-based student worksheet in the Kitchen Management course. This type of research is research and development that refers to model development, with stages (1) self-evaluation stage consisting of analysis and design (2) prototyping stage consisting of expert review, one to one and small group (3) field test stage . The data were collected using quantitative descriptive analysis techniques through questionnaires or questionnaires related to the quality of product development. The results showed that student learning outcomes were seen from the pre-test, post-test and mid-semester exams in the course Evaluation of Kitchen Management Learning Outcomes. Catering Education students experienced a significant increase after using this project-based student worksheet.

Food Board: A Restaurant Management System

Abstract: The Restaurant Management System provides necessary services for the typical fast food restaurant to manage all the day-to-day activities. The restaurant management system is there to help communication between all teams within a restaurant by minimizing the probability of human error and getting more efficient and effective information. This system has a built-in POS system with order management solutions and kitchen management to handle all the food production efficiently to get the orders to the customer Keywords: Restaurant Management, Menu, Pos, Billing, Kitchen

Peningkatan Nilai Tambah Ikan Lele melalui Pemberdayaan Perempuan untuk Meningkatkan Ekonomi di Kecamatan Lingsar

This community service activity aims to find solutions for problems faced by the people of Batu Kumbung Village in improving family economy, by making various processed products based on local food (catfish). Fresh water fishery products found in Batu Kumbung Village are very abundant, especially catfish. The people of Batu Kumbung Village already have a joint business group, but the products produced are still very limited. In this regard, then it is necessary to provide catfish water processing skills to the community in Batu Kumbung Village so that it is expected to increase knowledge and skills that can used to improve the economy. Methods used in this activities, are: Providing training material modules to be implemented; The presentation of the material is in accordance with the contents of the recipe book plus material on food nutrition, hygiene and sanitation, kitchen management, and product packaging and online marketing related to the business to be run. The output target of the activity is that participants can increase their knowledge and skills skills in producing various catfish; Participants are able to organize and manage the business them properly and sustainably; the presence of a variety of local food-based specialty preparations which can be used as souvenirs for consumers.

The Human Side of the Tech Industry

"Software is eating the world." wrote Marc Andreessen in his groundbreaking article in Wall Street Journal published 2014. He was pointing out that global non-tech businesses will be relying on software to deliver the core of these businesses. Fast-forward to 2021 and think about the food delivery industry, how food delivery and kitchen management have become run by software and think about the entertainment business such as Netflix and Spotify. But as the software eats the world, the question whether it can digest that amount of digital transformation and businesscritical systems without the right supply of tech talents. Shortage of tech talent is not a new topic; however, this doesn't mean that the trajectory of the problem continues to be the same when we talked about this problem 5 years ago. What's alarming is the drivers behind the talent shortage dilemma. This paper discusses key recent people-centric topics behind the tech talent dilemma.

An Evaluation of Texture-Modified Diets Compliant with the International Dysphagia Diet Standardization Initiative in Aged-Care Facilities Using the Consolidated Framework for Implementation Research.

Texture-modified diets (TMDs) are commonly prescribed for older adults with swallowing difficulties to improve swallowing safety. The International Dysphagia Diet Standardization Initiative (IDDSI) provides a framework for terminology, definitions and testing of TMDs. This observational mixed-method study used the consolidated framework for implementation research (CFIR) to establish the barriers and enablers to IDDSI adoption in aged-care facilities (ACFs). Five New Zealand ACFs who had adopted IDDSI > 12months previously were recruited. Evaluation tools were developed based on CFIR constructs, integrating data from (i) mealtime observations; (ii) manager interviews and (iii) staff (nursing, carers and kitchen) self-administrated surveys. All facility and kitchen managers were IDDSI aware and had access to online resources. Three sites had changed to commercially compliant products post-IDDSI adoption, which had cost implications. Awareness of IDDSI amongst staff ranged from 5 to 79% and < 50% of staff surveyed felt sufficiently trained. Awareness was greater in large sites and where IDDSI was mandated by head office. Managers had not mandated auditing and they felt this had led to reduced perceived importance. Managers felt staff required more training and staff wanted more training, believing it would improve food safety and quality of care. Lack of a dedicated project leader and no speech pathologist on-site were perceived barriers. Collaboration between healthcare assistants, kitchen staff and allied health assisted implementation. ACF staff were aware of IDDSI but staff awareness was low. Using the CFIR, site specific and generic barriers and enablers were identified to improve future implementation effectiveness. Managers and staff want access to regular training. Multidisciplinary collaboration and improving communication are essential. ACFs should consider TMD auditing regularly. Successful implementation of IDDSI allows improvement of quality of care and patient safety but requires a systematic, site-specific implementation plan.

ESPEN guideline on hospital nutrition

In hospitals through Europe and worldwide, the practices regarding hospital diets are very heterogeneous. Hospital diets are rarely prescribed by physicians, and sometimes the choices of diets are based on arbitrary reasons. Often prescriptions are made independently from the evaluation of nutritional status, and without taking into account the nutritional status. Therapeutic diets (low salt, gluten-free, texture and consistency modified, …) are associated with decreased energy delivery (i.e. underfeeding) and increased risk of malnutrition. The European Society for Clinical Nutrition and Metabolism (ESPEN) proposes here evidence-based recommendations regarding the organization of food catering, the prescriptions and indications of diets, as well as monitoring of food intake at hospital, rehabilitation center, and nursing home, all of these by taking into account the patient perspectives. We propose a systematic approach to adapt the hospital food to the nutritional status and potential food allergy or intolerances. Particular conditions such as patients with dysphagia, older patients, gastrointestinal diseases, abdominal surgery, diabetes, and obesity, are discussed to guide the practitioner toward the best evidence based therapy. The terminology of the different useful diets is defined. The general objectives are to increase the awareness of physicians, dietitians, nurses, kitchen managers, and stakeholders towards the pivotal role of hospital food in hospital care, to contribute to patient safety within nutritional care, to improve coverage of nutritional needs by hospital food, and reduce the risk of malnutrition and its related complications.

A Systems Examination of Food Packaging and Other Single-Use Item Waste in School Nutrition Programs

ObjectiveIdentify types of food packaging used in school nutrition programs and competing priorities, barriers, and facilitators for sustainable packaging waste use and recovery. DesignQualitative interviews (n = 20) and structured kitchen observations were conducted. SettingData were collected from 3 school districts in Northern Colorado. ParticipantsThree nutrition program directors, 14 kitchen managers, and 3 sustainability staff. Phenomenon of InterestBarriers and facilitators for sustainable food packaging waste practices among school nutrition programs. AnalysisInterviews were recorded and transcribed, followed by inductive content analysis to identify themes. ResultsCommonly used food packaging included cardboard, aluminum, paper, plastic, and styrofoam. Four competing priorities were identified as impacting school nutrition programs’ ability to reduce or recover food packaging: serving line speed, labor, food quality, and cost. One key barrier was that school staff had difficulty understanding the total system impact of their food packaging use and recovery decisions. Conclusions and ImplicationsFood packaging is commonly used in school nutrition programs, and participants felt that its use offered key benefits, such as facilitating faster serving lines. More research is needed to quantify the direct and indirect impacts of packaging waste reduction and recovery in school nutrition programs.