Kitchen Staff Research Articles

Menu fatigue: Exploring an obscure concept with problem-centred expert interviews

The study aims to explore menu fatigue by defining its dimensions and the actors involved. It also aims to establish a model that reflects the paradigmatic nature of the concept. Given the paucity of literature to support the objectives, it was considered appropriate to conduct the study using a qualitative research approach. Accordingly, a grounded theory approach with problem-centred expert interviews was used to collect data, which is recommended for investigating issues that are not clearly defined and not well established, with the direct contribution of those who have sufficient knowledge of the concept being researched. First, the "what" and "who" questions were put to the only actor identified in the literature, the customer. In this way, the definition of menu fatigue was broadened and other actors to be studied were identified. Similar questions were asked of other actors such as administrative and owner/manager chefs, kitchen staff and service staff, who were also found to be affected. This cumulative approach made it possible to select 24 experts to contribute to the study. Participants were identified through purposive and theoretical sampling. The results of the two-stage coding showed that menu fatigue is not only about monotony, which is the only dimension associated with the concept in the literature, but also about excessiveness, appearance and extra effort. While previous literature accepted menu fatigue in industrial settings as an issue of customer boredom and perceived monotony, the current paper extended the concept to include newly explored dimensions and actors. Secondly, the highlighted dimensions and actors were linked to their occurrence and subsequent outcomes to be presented in a model of menu fatigue that provides a more comprehensive understanding of the issue. The paper concludes with implications for both academic and industrial practitioners.

Investigation of probable Salmonella outbreak in the National Cancer Institute, Sri Lanka

Abstract Background An outbreak is the occurrence of case of disease in excess of what would normally be expected in a defined community. Outbreaks in immune compromised population can lead to devastating morbidity and mortality. Infection prevention and control (IPC) team has a pivotal role in both averting and managing outbreaks in health care settings. There were 7 cases of Salmonella spp, isolated from blood and stools since 12th July 2023 up to 11th August. Assuming of a possible outbreak, IPC team decided to investigate in order to find a possible source for the outbreak. Methods As soon as the outbreak was confirmed, immediate relevant control measures were taken after studying the available information. Working case definitions was constructed with clinical criteria and laboratory criteria with restrictions by time, place and person. Different categories of case definitions were used as the diagnosis was uncertain, such as “confirmed”, “probable” and “possible”. Active surveillance was conducted to collect information on additional case. Data collection tool was prepared with demographic information, clinical information and risk factor information. Then more cases were detected and line listing was created to organize important information for the investigation. Epidemic curve was drawn to see the pattern of spread and it was an irregularly jagged curve which interprets as intermittent common source epidemic. Specific control and prevention measures were implemented. Inquiries were made regarding the dietary intake of the patients over the last seven days and it was difficult to find a common source of food item however, all patients have consumed food prepared in the hospital kitchen. Therefore an audit was conducted in the hospital kitchen to identify probable source. Kitchen staff was educated about the food safety measures and personal hygiene. Kitchen staff was screened for Salmonella carrier state in their stool. Quality of the water from the kitchen and wards was checked for fecal contamination. No residual food was available for microbiological testing. Hypothesis was formulated to gather information after discussion with patients and staff. Findings were communicated to all relevant parties including Director and clinicians in the hospital. Salmonella isolates were sent to the Enteric Reference Laboratory, Medical Research Institute, Colombo for serotype identification. Results It was difficult find a common source. There were some malpractices in the kitchen and those were corrected immediately. Water quality in the hospital was satisfactory. Kitchen staff were not colonized with salmonella. However egg supplier to the kitchen was changed recently and eggs were supplied last minute and the eggs were not washed prior to cooking. Three isolates sent to the reference laboratory were identified as Salmonella Weltevreden, one as Salmonella Enteritidis, while the remaining three isolates could not be identified to serotype level with the available resources. Conclusion The exact contributory factor to the outbreak remained elusive. However, numerous food safety issues which can lead to cross contamination during the preparation of food were identified. Consequently, prompt investigation and control measures are essential to prevent further food borne outbreaks.

A study on the effect of the physical environment of restaurant kitchen on the job satisfaction and work engagement of kitchen staff

A study on the effect of the physical environment of restaurant kitchen on the job satisfaction and work engagement of kitchen staff

Assessing occupational health and safety practices among kitchen staff of selected senior high schools in the Ho Municipality, Ghana

Assessing occupational health and safety practices among kitchen staff of selected senior high schools in the Ho Municipality, Ghana

Healthcare Resilience in Trinidad and Tobago: A short report on the Healthy Hospital Initiative at the Sangre Grande Hospital

Objective: To describe the establishment of the Healthy Hospital Initiative (HHI), its activities and accomplishments, challenges and future steps. Methods: The initiative was implemented at the Sangre Grande Hospital in the Eastern Regional Health Authority (ERHA), one of five Regional Health Authorities in Trinidad and Tobago. A review of personal records maintained by members of the Healthy Hospital Initiative was undertaken. These records included descriptions of the activities, accomplishments and obstacles that the team experienced. Results: The Healthy Hospital Initiative was launched in November 2019 with the aim of creating an environmentally sustainable health system and improving the physical and mental health of staff and patients. A senior doctor led the initiative and team members included a range of staff, including both clinical and non-clinical professionals who were all volunteers. This allowed for a multi-directional, inclusive approach and created a sense of ownership amongst the staff. In 2022, several activities were implemented: green spaces, recycling bins, a kitchen garden and staff exercise sessions. In addition, team members participated in training on Pan-American Health Organization (PAHO) Smart hospitals and collaborated with a local non-governmental organisation as well as the University of the West Indies, St. Augustine campus engineering department to develop further projects. Conclusion: Next steps include promoting similar projects in community health facilities, developing a hydroponics system and, assessing the disaster resilience and carbon footprint of the hospital.

Work-related injuries and illnesses among kitchen workers at two major students’ hostels

BackgroundKitchen workers face a disproportionately high risk of injuries and illnesses. Yet, despite the ubiquity of kitchen-related injuries, there has been a relative lack of comprehensive research on this topic, particularly in developing countries. Ain Shams University, as a prestigious educational institution with its diverse kitchen staff, provides an ideal setting for studying the challenges faced in professional kitchens. This study aims to measure the prevalence of work-related injuries and illnesses among kitchen workers of two major students’ hostels at Ain Shams University in Cairo and to explore their risk factors.MethodsA cross-sectional analytical study involving kitchen staff from two hostels that house students at the university was carried out in 2021. The study involved all kitchen staff in the dorms for students (n = 128). Data was collected using a structured interview questionnaire.ResultsThe findings showed a significant prevalence of work-related illnesses (81.3%) and injuries (77.3%) among restaurant employees. Age, education, and job type all had a statistically significant relationship with the frequency of work-related injuries over the previous year. Additionally, there was a statistically significant relationship between age, job type, and the frequency of diseases among kitchen workers (p ≤ 0.05).ConclusionCooks and other food service employees are more susceptible to occupational diseases and injuries in the workplace. Restaurants and the university hostel authorities should implement preventative measures and policies to lower the risk of harm among these employees by offering occupational health and safety services such as training and education programs, personal protective equipment, and regular health examinations.

Investigation of Work-Family, Family-Work Conflict, Job Satisfaction and Life Satisfaction of Kitchen Staff According to Some Socio-Demographic Characteristics

This study aims to investigate the correlation between conflict and satisfaction among kitchen workers. The study examines 610 kitchen staff in 5-star hotels in Manavgat, Antalya, Turkey, using personal information form and subject-specific scales for data collection. The study found that employees experience work-family conflict more frequently than family-work conflict. Furthermore, a positive correlation was observed between work-family and family-work conflict, whereas a negative correlation was identified between both types of conflict and job and life satisfaction. Interestingly, family-work conflict was positively correlated with job satisfaction but had no significant impact on life satisfaction. The study found that individuals who worked longer hours experienced higher levels of work-family and family-work conflict, leading to decreased job and life satisfaction. In contrast, those who enjoyed their job reported higher levels of job and life satisfaction and lower levels of work-family and family-work conflict. The study's findings will aid in developing comprehensive solutions to address the identified issues among employees and employers.

Lung deposition of PM-bound trace elements and corresponding human health risk assessment in commercial kitchens serving Mediterranean cuisine

The service offered by commercial kitchens and the catering industry is becoming more and more popular all around the world. However, the health risks of sector workers are often overlooked. In this study, size-segregated Particulate Matter (PM) samples were collected from the indoor environments of five commercial kitchens, and elemental concentrations were quantified to estimate the corresponding health risks. Lung-deposited fractions of trace elements in three different regions of the respiratory tract were estimated and used to assess carcinogenic and non-carcinogenic health risks. Besides, the deterioration in lung capacity of the cooks was also evaluated by spirometry tests to correlate indoor pollutants. Exposure to trace elements was dominated by Na, S, Al, Fe, and Mg. Estimated carcinogenic risk through inhalation exposure to Cr was between the moderate risk level of 10−6 to 10−4, while the Hazard Index (HI) values were lower than the acceptable level of 1. This, along with elevated indoor PM levels, represented a significant potential for carcinogenic health hazards for the kitchen staff. According to the results of the lung function tests, a significant decrease was determined in the respiratory functions of the cooks, and it was associated with elevated exposure to fine PM, Pb, Cr, Cu, K, Ni, and Mn. Workplace health and safety measures to better protect the health of kitchen staff are urgently needed and should attract more public attention.

Analysis of User Satisfaction while Implementing New Self Order Kiosk (SOK) Technology Using the TAM and Smart PLS Methods

Self Order Kiosk (SOK) is machines used for ordering process. Each SOK machine, equipped with a state-of-the-art touchscreen, displays a variety of menu options, including food, drinks, snacks, and ice cream. When customers place orders through these machines, their orders are sent directly to the kitchen monitor. This allows kitchen staff to immediately prepare and serve the orders quickly and accurately, reducing customer waiting times. However, there have been several complaints from customers about the ordering process using the SOK machines, indicating that there is still room for improvement in the service. Given these issues, researchers are increasingly interested in using the Partial Least Squares-Structural Equation Modeling (PLS-SEM) method in this research and Technology Acceptance Model (TAM). PLS-SEM is an analysis technique that enables the simultaneous testing of relationships among multiple dependent and independent variables. TAM is a method designed to examine user attitudes towards technology. Each variable can be a factor or a construct composed of several indicators. The research results led to the conclusion that the perception of the usefulness and ease of use of the Self Order Kiosk (SOK) machine significantly influences the acceptance behavior of SOK technology.

Feasibility of a Hospital-Based Kitchen Garden.

To explore the chef's experience with a newly implemented indoor hospital-based kitchen garden designed to supplement herbs ordered for patient meals and improve staff engagement. Hospital-based therapeutic and kitchen gardens have emerged as effective health-promoting tools in hospital healthcare environments. They promote emotional, mental, and physical well-being for patients, visitors, and staff. However, formal evaluations are limited, and studies focusing on indoor hospital kitchen gardens are noticeably absent in the literature. Qualitative evaluation of a hospital-based kitchen garden. Open-ended interviews were conducted approximately 6 months after garden implementation and explored key informants (n = 6) overall experience, engagement with the garden, perceived benefits, and opportunities for improvement. Interview data was analyzed using a thematic approach. The implementation of the kitchen gardens was met with overall acceptance among staff. However, the project's feasibility faced challenges related to local food service leadership, communication, and certain aspects of the garden setup. Despite these obstacles, the gardens contributed positively to the quality of meals by including fresh herbs and fostering greater staff engagement. The chefs viewed the concept of the hospital-based kitchen garden favorably, noting that it closely aligned with their mission of providing nutritious meals to patients. However, consideration of the broader issues facing hospital food services may be required to seamlessly integrate this task into the kitchen staff's daily routine. Further research is warranted to investigate the effective implementation and feasibility of indoor kitchen gardens in hospitals and their impact on patient menus, food service staff, and the workforce.

How to encourage food waste reduction in kitchen brigades: The underlying role of ‘green’ transformational leadership and employees' self-efficacy

Although significant amounts of food are wasted in professional kitchens, research on food waste behaviour among kitchen employees is limited. This study plugs this knowledge gap by examining the determinants of food waste reduction among members of kitchen brigades. The survey (n = 208) results collected in Poland and analysed with Partial Least Squares Structural Equation Modelling (PLS-SEM) demonstrate the importance of such external/organisational i.e., green transformational leadership and supervisory support, and internal/personal i.e., self-efficacy and attitudes towards food waste reduction, factors in encouraging food waste management by kitchen staff. The results also show that green organisational climate does not influence innovative and collaborative food waste behaviour of kitchen employees, but their self-efficacy and supervisory support do. The study's results suggest that, to manage food waste in professional kitchens more effectively, hospitality organisations should (1) embed the goal of food waste mitigation in organisational values; (2) empower supervisors to encourage food waste reduction among staff; and (3) facilitate pro-environmental innovation and collaboration among kitchen employees.

Opportunities for Interdisciplinary Research on School Catering

AbstractIn Hungary, about half of the 3–18 age group has regularly used school food service. This paper focuses on the operation and social embeddedness of school canteens and the at-home eating habits of the families involved. My conclusions are based on the findings of my interdisciplinary research group. Ethnographers from the RCH Institute of Ethnology and dietitians from the National Institute of Pharmacy and Nutrition have been studying school food from 2018 to 2023. We selected a few model settlements: in addition to the capital, Budapest, three smaller towns, and two villages. Through questionnaires, interviews, and fieldwork observations, we investigated cooking, serving, meal courses, meal time, eating habits, preferences, as well as the nutritional knowledge of students, teachers, kitchen staff, and parents. Our goal, among other things, is to collect best practices and facilitate communication between participants. Some examples from our research highlight the special role of the centrally regulated school food in local food culture, and difficulties with social and historical roots can occasionally hamper school lunches in becoming a socially accepted model of a healthy diet. The school canteen works best at sites where cooking takes place within the school premises. There is a strong connection between the kitchen staff and the teachers, and they work together in the interest of the children. The value of food and its appreciation is demonstrated by how it is treated and how it is talked about. Communication about food in the canteen should be based on food preparation at home, where parents and children work together. The operation of canteens has become particularly problematic following the measures introduced during the coronavirus pandemic. A sustainable, enjoyable canteen can only be realized through the regular communication of schools and school kitchens, as well as children and their parents. Our findings are presented to our respondents, along with providing them with a comparison of different examples.

A Comparative Study of Work-Life Balance and Job Satisfaction for Kitchen Staff in Delhi NCR Hotels

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

Trimming the Plate: A Comprehensive Case Study on Effective Food Waste Reduction Strategies in Corporate Canteens

This case study analyses food waste reduction measures in a corporate canteen, addressing environmental, economic, and social sustainability dimensions. By implementing seven actions such as raising awareness among kitchen staff, providing smaller portions and preparing soup from overproduction, food waste was reduced by 46% in two canteens serving up to 1800 people daily over the time period of six months. This preserved 343 kg of food waste, conserving over 450,000 kcal in nutritional value and yielding net economic savings of over 15,500 Euros, as well as environmental savings of over 31 tonnes CO2 eq. and 213 mPt PEF. The Benefit-to-Cost Ratio (BCR) of 0.03 kg of food waste saved per 1 Euro invested, along with the associated savings of 40.78 kcal, 2.74 kg CO2 eq., 0.02 mPt PEF, and 2.37 Euros, exemplifies the overall success of these actions. Therefore, this business case offers valuable insights into how (corporate) canteens can enhance sustainability and resource conservation by reducing food waste.

Futuristic Ordering: Unearthing the Method of Ordering Food through QR Code in Restaurants with Sophisticated Insight

A Smart Ordering Menu powered by QR codes in restaurants revolutionizes the traditional dining experience. Patrons simply scan the QR code on their tables, gaining instant access to a digital menu on their smartphones. This interactive menu allows customers to browse dishes, view images, and get detailed descriptions. Ordering becomes efficient as diners can customize their selections and submit orders directly from their devices. Moreover, the smart ordering system can accommodate special requests or dietary preferences. It enhances communication between customers and kitchen staff, ensuring a personalized dining experience. Additionally, the QR-based system can display real-time updates on item availability and promotions. The convenience extends to payment, as customers can settle their bills digitally, reducing the need for physical cash or card transactions. This not only enhances speed but also minimizes contact points, promoting a safer dining environment. For restaurant owners, the smart ordering menu provides valuable insights into customer preferences and ordering patterns. This data can be used to optimize the menu, refine marketing strategies, and improve overall operational efficiency. In summary, a Smart Ordering Menu using QR codes transforms the dining landscape, offering convenience, safety, and valuable data insights for both customers and restaurant establishmen

Epidemiological investigation of a foodborne collective infection (FBCI) episode at the Institute for Renewable Energy and Energy Efficiency Trade (IFMEREE-Oujda)

Foodborne outbreaks (FBOs) are common and sometimes severe, posing a public health emergency, especially in closed communities (cafeterias, hostels, schools), requiring prompt investigation and mandatory reporting. This retrospective cohort study involving 80 students was conducted in February 2017 following an FBO episode at IFMEREE in Oujda. A clinical and epidemiological definition of cases was developed. A questionnaire was designed to collect information on the implicated foods. Descriptive, univariate, and multivariate analyses were performed to study the food-related factors associated with this epidemic. In total, 57 respondents, aged 17 to 29 years, with an average of 20 years and a mode of 18 years, participated. The male sex predominated, with a sex ratio (M/F) of 2.16. There were 30 cases, resulting in an attack rate of 52.6%, with a female predominance (72.2% female vs. 43.4% male), and no deaths were reported. Among the foods served during lunch, buttermilk (LBEN) was the only food significantly associated with FBO, with a relative risk (RR) of 2.45, a confidence interval (CI95%: [1.61-3.74], p 0.0012), and an adjusted odds ratio (OR) of 17.05 (CI95%: [2.0-145.1], p 0.0096). Following our investigation of the FBO, a new hygiene control and monitoring system involving a new subcontracting company was implemented. This system aims to ensure compliance with the cold chain and update the medical records of kitchen and service staff. It also ensures improved traceability of foods, especially implicated dairy products (LBEN), from production to consumption, encompassing the entire distribution chain, including the requirement for a control meal.

The Impact of Restaurant Menu Calorie Labels on Restaurant Revenue and Profit: Evidence From a Randomized Controlled Trial

In 2018, the United States implemented a nationwide law requiring chain restaurants with more than 20 units to post calorie counts next to each of their menu items. Previously, individual cities, counties, and states had passed such laws, and certain chains had voluntarily posted calorie counts. Despite the widespread nature of this practice, the effect of calorie counts on restaurant outcomes is still not well understood. This paper estimates the impact of restaurant menu calorie labels on four important outcomes: 1) restaurant revenue; 2) restaurant profit; 3) the labor time of kitchen staff; and 4) patrons’ support for calorie labels. We estimate these impacts by conducting a randomized controlled experiment in two full-service restaurants. The results indicate that posting calorie counts on menus has no detectable negative impact on restaurants – the impacts on revenue, profit, and labor time are indistinguishable from zero. Moreover, exposure to the labels increases patrons’ support of restaurant menu calorie labels by 14.3% and reduces their opposition to them by 27.1%. Altogether, these results suggest that posting calorie counts does not harm restaurants, and are appealing to consumers.

The perceptions of food service staff in a nursing home on an upcoming transition towards a healthy and sustainable food environment: a qualitative study.

Healthy and sustainable food environments are urgently needed, also in nursing and residential care homes. Malnutrition in care homes is becoming an increasing problem as populations worldwide are ageing and many older people do not consume sufficient protein, fibre, fruit, and vegetables. Nursing homes also often experience a lot of food waste. A transition in the food environment like a nursing home, involves the participation of facility management and food service staff members. This study aims to map out their perceived barriers and facilitators for this transition. A qualitative study using semi-structured interviews was conducted with food service staff members (n = 16), comprising of kitchen staff (n = 4), wait staff (n = 10), and facility management (n = 2) of two nursing homes in the Netherlands. Thematic analysis was used to derive content and meaning from transcribed interviews. Four main themes were identified. Theme 1: 'Communication, transparency and accountability in the chain', highlighting the lack of effective communication flows and a fragmented overview of the food service chain as a whole. Theme 2: 'Understanding, knowledge and ability of the concepts healthy and sustainable', revealing the gap in staff's understanding of these abstract concepts, despite perceiving themselves as having sufficient knowledge and ability. Theme 3: 'The pampering service mind-set', highlighting the contradiction in the staff's shared goal of proving the highest quality of life for residents while also pampering them in ways that may not align with promoting healthy and sustainable food choices. Theme 4: 'Transition is important but hard to realize', describing the barriers such as existing routines and a lack of resources as challenges to implementing changes in the food service. Facilitators to transitioning nursing homes towards a healthy and sustainable food environment as perceived by staff members included transparent communication, accountability in the food supply chain, staff's perceived ability and shared goal, while barriers included lack of understanding of the concepts healthy and sustainable, the current pampering mindset, and top-down decision-making. These findings provide valuable insights for nursing homes seeking to transition towards a healthier and more sustainable food environment.

Planlı Davranış Kuramı Bağlamında Mutfak Çalışanlarının Coğrafi İşaretli Gıda Ürünlerini Kullanma Niyeti

The purpose of this study is to determine the intentions of kitchen staff working in hotels to use geographical indication (GI) food products and the factors affecting their intentions within the scope of the Theory of Planned Behavior. Within the research framework, the relationship between staff’s familiarity with GI food products and their intention to use these products has been examined. The study was conducted in 4 and 5-star hotels located in Istanbul. Data were collected from a total of 423 participants by questionnaire technique by interviewing the kitchen staff of the food and beverage departments of these enterprises. The data obtained were analyzed using descriptive statistics, regression analysis and difference tests. As a result of the research, it was determined that the most important factor affecting the intention to use these products among the participants was familiarity with the products. It was observed that individuals with knowledge of GI food products and those who have previously worked with these products exhibit a notably positive attitude towards using them. In addition, it has been determined that the reason for the negative attitudes of the decision-making managers in the enterprises where the participants work towards the use of GI food products is the high purchasing costs and seasonality of the products. Finally, it was observed that the positive attitude towards GI food products increased from the lower to the higher positions in the kitchen hierarchy, and this was due to the knowledge of recognizing and using the product correctly gained with professional experience.

Sustainable Preparation Behavior for Kitchen Staff in Order to Limit Food Waste.

The concepts of culinary sustainability and avoiding the waste of surplus food have become important sustainability trends today. How the handling of surplus food can be integrated into the catering industry is a topic of concern in the industry. Kitchen staff are the vital soul of any restaurant, and we intend to discuss how kitchen staff actually behave and explore factors that influence their behaviors in order to develop an implementation model for food waste prevention. Therefore, this study explored a model of ethical sustainability, professional competence, self-efficacy, sustainable food preparation objectives, and sustainable food promotion and behavior focused on limiting food waste, using structural equation modeling (SEM) to understand the relationship between various constructs. This study used a questionnaire and surveyed employees who had been employed for more than 6 months in Taiwan. From May to August 2022, 500 questionnaires were distributed; 415 valid questionnaires were retrieved, yielding a 90.2% recovery rate. According to the structural equation modeling analysis between the dimensions, ethical sustainability should have a positive influence on professional competence in food waste prevention and self-efficacy. Professional competence in food waste prevention affected self-efficacy and behavioral intentions during food preparation; self-efficacy also significantly affected behavioral intentions towards sustainable food preparation. Similarly, behavioral intention had a positive influence on promoting sustainable behaviors. There is a significant relationship between all constructs in this study. Professional competence in food waste prevention was found to be the mediating factor between ethical sustainability and behavioral intentions toward sustainable food preparation, and self-efficacy was the mediating factor between professional competence in food waste prevention and behavioral intentions toward sustainable food preparation.