Restaurant Complex Research Articles

Field tests on trapping efficiency of sticky traps forBlatta orientalis andblattella germanica (dictyoptera)

The efficacy and species specifity of two commercial sticky traps (Ekolex-V and Trappit-Lo Line) were compared in field tests in a multistorey restaurant complex in CZ. Traps were tested under high population density ofblatta orientalis L. (BO) andBlattella germanica (L.) (BG). We found species specific differences in trapping efficiency between the two traps. There was a high correlation between visually estimated counts and actual catches of BG and BO in Trappit. The correlation in Ekolex catches was lower (BG: r=0.86, BO: r=0.58). Nymph/adult ratio increased with increasing population density in both Trappit and Ekolex traps. Although both types of traps reflected differences in population density, we found Trappit more efficient than Ekolex especially forBlatta orientalis. Estimated Trappit/Ekolex ratio of BG catches decreased with increasing population density showing Trappit more sensitive. Trapping sensitivity at low cockroach density was proposed as a standard criterion for evaluation of cockroach trap efficiency.

Food waste from hotels and restaurants in the U.K.

An investigation into food waste in the hotel sector of the catering industry was performed in two stages. In the first stage food waste was measured by a direct observation technique in four hotels, two units within a city centre restaurant complex and two units within the public restaurant of a catering college. Measurements continued for between 6 and 21 days. Edible and inedible waste ranged from 20 to 38% of the energy value of meals served in the hotels, 9% in the city centre restaurant complex and 42% in the college restaurant. In the second stage total food waste was measured in two hotels and in the same city centre restaurant complex by an indirect technique to avoid influencing working practices. Waste values represented 31 and 33% of food input on an energy basis in the hotels and 3% of food input on an energy basis in the restaurant complex. The apparently high waste values in the hotels studied are attributed to their traditional catering methods using a high proportion of unprocessed foods and offering extensive menus. The low waste values in the restaurant complex reflects the almost total use of preprepared food items, restricted menus, customers paying for each meal at the time of eating and established company control procedures.

Food Waste From Hotels and Restaurants in the U.K.†

An investigation into food waste in the hotel sector of the catering industry was performed in two stages. In the first stage food waste was measured by a direct observation technique in four hotels, two units within a city centre restaurant complex and two units within the public restaurant of a catering college. Measurements continued for between 6 and 21 days. Edible and inedible waste ranged from 20 to 38% of the energy value of meals served in the hotels, 9% in the city centre restaurant complex and 42% in the college restaurant. In the second stage total food waste was measured in two hotels and in the same city centre restaurant complex by an indirect technique to avoid influencing working practices. Waste values represented 31 and 33% of food input on an energy basis in the hotels and 3% of food input on an energy basis in the restaurant complex.The apparently high waste values in the hotels studied are attributed to their traditional catering methods using a high proportion of unprocessed foods and offering extensive menus. The low waste values in the restaurant complex reflects the almost total use of preprepared food items, restricted menus, customers paying for each meal at the time of eating and established company control procedures.