Restaurant Cooks Research Articles

Obscenity Factories: Profanity and Community in Workgroup Cultures

How does profanity contribute to community at work? While obscene talk might be viewed as contrary to the establishment of collegial ties, such discourse can, under the right circumstances, reinforce group sociality as well as challenge hierarchical control. In some sites of labor, participants are permitted—even expected—to use “bad language.” Rather than undermining local culture, this form of communication supports it by revealing the intensity of salient moments. We situate profanity as a means of deepening group membership (affiliation), defining a status hierarchy (division), and delineating boundaries (distinction). Not all workplaces are characterized by profanity, but those that are we label “obscenity factories,” emphasizing the production of community through conversational deviance. To examine this process, we utilize descriptive ethnographies of trauma doctors in war zones, restaurant cooks, wildland firefighters, and correction officers.

California Affordable Housing Policies Fail in Wealthy Towns: A Case Study of the CityWalk Project

To remedy its lack of affordable housing, the state of California has passed legislation aimed at implementing fair housing principles, including rules that require the creation of low-income housing in cities throughout the state. In San Ramon, a new development plan has been approved which will create thousands of housing units, retail developments, parks, a new hotel, and parking amenities. Called CityWalk, the new development projects a vision of a “walkable city,” one in which people can live and work in the same district, never having to commute by car again. The reality, however, is that San Ramon’s housing prices are likely inaccessible for the workers that CityWalk is hoping to attract -- the labor force composed primarily of retail salespeople, restaurant cooks and servers, hotel maids and janitors, among other low-wage employees, who might actually work in the immediate vicinity. CityWalk meets the state’s 15% affordable housing allocation requirements, but upon further inspection, it may not meet the needs of the workers who need housing. Did San Ramon build housing units affordable enough to not only satisfy the state government’s mandates on low-income housing but also make workers of CityWalk residents of San Ramon? Do affordability thresholds based on relatively high percentages of area median income make sense in the context of highly polarized, post-industrial economies? CityWalk is a case study for the state of California that suggests policy makers and citizens alike may need to think deeper about both the execution and impacts of affordable housing in wealthy California towns.

외식조리 전공 대학생의 온라인 동영상 비교과프로그램 활동인식이 자기효능감과 진로결정에 미치는 영향에 관한 연구

This study attempted to examine the influence of online comparison and program activity perception on self-efficacy and career decision of college students majoring in restaurant cooking, and to present the direction of online comparison and activities. A survey was conducted on college students majoring in eating out and cooking who have experienced online comparative activities. A total of 208 copies were used for the final analysis. The results of this study were as follows: first, it was found that competency promotion recognition, major linkage recognition, and earning opportunity recognition had a positive effect on self-efficacy. Second, as a result of empirical analysis of the influence relationship between self-efficacy and career decision level, it was found that self-efficacy had a positive effect on the career decision level.

Waste Cooking Oil Disposal Practices of Selected Restaurants in Subic Bay, Olongapo and Zambales

The main purpose of the study was to determine the waste cooking oil disposal practices of selected restaurants in Subic-Olongapo, Zambales. There were 78 respondents from selected restaurants in Subic- Olongapo, Zambales. This study made use of descriptive-survey method. The test of validly and reliability were done to ensure that questionnaire gathered the necessary data for study. Data were analyze using various statistical methods. Results of the study showed that it is very common to the restaurants to dispose below 3 liters with 60.0% on a daily basis and for weekly basis the highest percentage of average volume disposal is 1 to 3 gallons with 17.1% and the monthly basis disposed below 5 gallons with 54.3%. The restaurant waste cooking oil practices disposal is rated “sometimes” with an overall mean of 1.67, (SD=0.73). In terms of disposed to sink, (M=1.19, SD=0.62), disposed to the drainage (M=1.21, SD=0.51), disposed to the garbage bin (M=1.69, SD=0.61), and collected by subcontractor’s agency (M=3.01, SD=1.00). The restaurant employees often attend orientation/seminar is organized by the restaurant/management staff (M=3.37, SD=0.75), followed by orientation/seminar organized by LGU (M=2.31, SD=1.00), orientation/seminar organized by NGO advocate Green House practices (M=1.76, SD=1.03), orientation/seminars organized by DENR for environmental protection (M=2.17, SD=1.17) and as rated “Sometimes”. There is no significant difference in waste cooking oil disposal practices when grouped according with profile variables, except year in operation. The management can pay attention to skilled people who have the knowledge and work experience, especially in the work place not just a college graduate. The restaurants should have a specific average volume of cooking oil that they have to consume for the daily, weekly and monthly basis.

Impact of the Chemical Composition of Oil for Biodiesel Production to Reduce Environmental Pollution

The primary motivation for researching biofuels is to meet the world’s energy requirements. Demand for fossil fuels is rising significantly due to population expansion. Biodiesel is a promising renewable energy source that, if implemented effectively, has the potential to reduce the dependency on fossil fuels. Because biodiesel is a cleaner fuel that requires no engine modification, its implementation is not complicated. It can directly be used in diesel engines or as a blended diesel with fossil diesel. Seven different vegetable oils were utilized to replicate restaurant waste cooking oil in the laboratory to make biodiesel. The qualities of biodiesel produced were investigated and compared to determine how they vary depending on the chemical composition of the oil source. The physical appearance of biodiesel varies slightly depending on the oil source. Density, kinematic viscosity, flash point, and acid levels, on the other hand, are all within acceptable biodiesel criteria for all types of oil sources used.

The role of cooking practices in the transmission of the foodborne parasite Taenia solium: A qualitative study in an endemic area of Southern Tanzania.

The pork tapeworm Taenia solium is a zoonotic food-borne parasite endemic in many developing countries causing human cysticercosis and taeniosis as well as porcine cysticercosis. It mainly affects the health of rural smallholder pig farmers and their communities, resulting in lower health status, reduced pork quality, and economic loss due to condemnation of pigs or low pricing of pork. This qualitative study aimed to identify key food related practices linked to consumption of pork at village level, of importance for transmission of taeniosis. We used an interpretivist-constructivist paradigm in a multiple case study of exploratory qualitative research design. Data was acquired through guided and probing interviews with 64 pork cooks, and 14 direct observations in four villages in a T. solium endemic area of Mbeya Region in the Southern Highlands of Tanzania. The study showed that the informants were members of communities of practice through their pork cooking practices, one community of practice for the restaurant cooks and one for the home cooks, learning, sharing, and distributing their cooking skills. Furthermore, the analysis showed that the pork cooks generally had some awareness of there being something undesirable in raw pork, but they had very diverse understandings of what it was, or of its potential harm. Major potential transmission points were identified in restaurants and in home kitchens. It appears that the pork cooks act according to socio-cultural and economic factors guiding them in their actions, including pressure from customers in restaurants, the family values of tradition in the home kitchens, and the culturally guided risk perception and appraisal. These practices might generate potential transmission points. Future research on interventions aimed at preventing the spread of T. solium taeniosis should recognise the importance of tradition and culture in risky food practices.

Vulnerability and Pathways to Precarity: How COVID-19 Has Affected Japan’s Nepali Immigrants

Abstract This article explores the impact of COVID-19 on Nepali immigrants working as cooks in Nepali-owned Indian curry restaurants, one of the largest ethnic entrepreneurships in Japan. The COVID pandemic disproportionally affected the socio-economic situation of the restaurants’ owners and their cooks based on structural (dis)advantages. Many Nepali cooks have lost their jobs, and those who have stayed employed have seen their salaries reduced by 30–50%. As a result, cooks, who were already a vulnerable group, have been pushed into a more precarious situation, struggling to merely survive. However, surprisingly, more than 90% of Nepali restaurant owners have maintained their business operations and are still better positioned to weather this crisis than the cooks in their restaurants. This raises an important question: why are Nepali restaurant owners able to cope with the economic fall-out of the pandemic when Nepali restaurant cooks fell into destitution due to the coronavirus pandemic? Based on in-depth research in Japan and Nepal conducted from March 2020 to June 2021, and supplemented by my long-term research before the pandemic, this article will examine Nepali cooks’ social, economic, and structural vulnerabilities by emphasizing their responses to the pandemic and its outcome. Through the voices of the cooks, their families, and Nepali restaurants owners, I demonstrate how the vulnerability and the unequal effects of the pandemic, compounded by preexisting social inequality, exploitation, and socio-economic hierarchies are reverberating throughout the Nepali restaurant industry. Furthermore, by analyzing the relationship between the cooks and the owners, I argue that social networks at meso level not only increase migrants’ ‘resilience’, as suggested by vulnerabilities scholars but conversely involve a measure of exploitation and produce vulnerabilities.

Perceptions and Feasibility of Actions Related to Sodium Reduction among Restaurant Owners and Cooks in Seongnam, South Korea: Comparison According to Stages of Behavioral Change.

With the increase in meals eaten outside the home, sodium reduction in restaurant foods is essential for reducing sodium intake. This study aimed to assess the stages of behavioral change for reducing sodium and the differences in perceptions among restaurant staff by stage. Restaurant owners and cooks (n = 313) in Seongnam, South Korea were surveyed on their stage of behavioral change, practices, and perceptive factors related to sodium reduction in restaurant meals using a questionnaire. The proportion of behavioral change by stage was 20.4% in the maintenance and action (MA) stage, 32.3% in the preparation (P) stage, and 47.3% in the pre-preparation (PP) stage, which included contemplation and pre-contemplation stages. The items that represent differences among the groups were recognition of social environment for sodium reduction, practice of weighing condiments and measuring salinity, and feasibility of actions related to low-sodium cooking. Logistic regression analysis was used to estimate odds ratios for practice and perceptive factors by using stage of behavioral change as the independent variable. Factors associated with being in the MA stage were weighing condiments, measuring salinity, and high feasibility of actions related to low-sodium cooking. Recognition of sodium labeling and anticipation of better taste by reducing sodium increased the odds of being in the P stage rather than the PP stage. These results suggest that customized stepwise education and support are needed for the efficacy of restaurant-based sodium reduction programs.

Innovation In Indian Hospitality Industry: A Reflection Of Culinary Perspectives

The hospitality and restaurant industry is changing rapidly, but silently and inevitable from many points of view. These innovations are motivated by demographic patterns, by the demands of modern consumers and are also influenced by the global economic crisis. Modern consumers and their ever-changing needs prompt response and service personalised to their needs. It is a specific sector due to several factors that affect the customer's view of experience, and hence innovation in this sector is a dynamic and multidimensional process. In order to succeed in a competitive market and make sustainable profits, the hospitality industry needs to be different for competitive advantage and innovation. When the various theoretical backgrounds on culinary innovation in hospitality sectors are checked, it is found that studies representing the views of the hotel and restaurant chefs and cooks are inadequate and many of them are also unaware of this particular word called “innovation”. Hence this paper tends to explore the various existing knowledge on food innovation and try to communicate it among the chefs and cooks working in hotels and restaurants. For this purpose, the secondary method of data collection has been initiated to find out through knowledge about it.

조리 종사원의 외상사건 경험이 외상 후 성장과 경력몰입에 미치는 영향: 직업 소명의식의 조절효과로

This study examined the relationships among the cooks traumatic experience, post trauma growth, career satisfaction and career commitment. This study assessed moderating effect of vocational calling between traumatic events experience and post trauma growth. Online survey were conducted on 330 restaurant cooks and 295 questionnaires were analyzed with structural equation model. Result demonstrated that the cooks traumatic experience had a significant effect on post-traumatic growth. Furthermore, post traumatic growth had significant effect on career satisfaction. But our analyses found that self-perception had not significant effect. It was found that cooks traumatic experience had a significant effect on career satisfaction and career commitment. As a result, career satisfaction and career commitment through post traumatic growth increase quality improvement and customer service. Results provide new insights for food industry regarding employees’ career development.

Analysis of consumer-oriented quality characteristics of raw and boiled plantains in Cameroon: implication for breeding.

This study aimed at understanding users' demand for raw and boiled plantains in rural and urban areas in West and Littoral regions of Cameroon. Surveys conducted in eight rural localities consisted of key informant interviews, gender-disaggregated focus group discussions, market and individual interviews. Processing and cooking diagnoses were done with restaurant cooks in urban areas, to know the details of plantain processing and boiling and to understand the quality characteristics of raw plantain that give a most-liked boiled plantain. Local favourite landraces, most cultivated landraces in Cameroon (Batard and Big ebanga) and a new CARBAP/CIRAD hybrid (CARBAP K74) were used. The preference for plantain cultivars was both gender and region-dependent. High-quality plantain should be mature, with big fingers and having a dark green peel colour. The fruit length and girth, pulp pH, dry matter content and firmness were found to be relevant postharvest quality characteristics for plantain breeding improvement.

Employment outcomes of substance use disorder patients enrolled in a therapeutic workplace intervention for drug abstinence and employment

Poverty is common among people who have substance use disorder. The therapeutic workplace addresses some of the interrelated and chronic problems of poverty, such as unemployment, lack of education and job skills, and drug use. A prior controlled trial showed that the therapeutic workplace was effective in promoting drug abstinence and self-reported community employment in unemployed adults in medication-assisted treatment for opioid use disorder. The current study extends this research by providing a detailed and objective analysis of employment outcomes using objective data abstracted from participants' pay stubs. Secondary analyses examined the types and patterns of employment that participants (N = 44) obtained during the trial, and the extent to which participants gained and maintained financially sufficient employment. Although most participants had relatively long histories of unemployment and underemployment, many participants (n = 26; 59%) obtained employment at some point during the intervention. Most participants worked part time and were employed in low-wage jobs, however. The mean number of hours worked per week was 20.6 h (range 5.5 to 41.3 h per week) and the mean hourly pay was $11.00 per hour (range $9.00 to $15.50 per hour). The most common type of employment was in food preparation and serving-related occupations (e.g., waiters and waitresses, restaurant cooks, and fast food counter workers). Many participants (n = 17; 65%) maintained employment in these jobs over several weeks, while others (n = 9; 35%) were employed sporadically for short durations. Additional supports may be needed for some chronically unemployed adults with substance use disorder to promote consistent employment in well-paying jobs.

Development of a test method to determine the effectiveness of UVC systems on commercial cooking effluent (RP-1614)

Public attention has been drawn to the commercial restaurant cooking emission since it can cause health and hygiene risks, reduction of the efficiency of the ventilation system, and even fire accidents. The attempt of including the Ultraviolet-C (UVC) lamps with Type I hood has the potential to reduce the grease deposition on the ductwork and pollution in the exhaust by oxidizing the emissions. A method of testing (MOT) has been developed to evaluate the performance of a commercial UVC hood in terms of abating grease deposition rates and particulate emissions, particle size distribution change, fuel loads due to resulting compounds, and stack emissions, and verified under different cooking scenarios. The data show that although the UVC system did initiate the oxidation and decomposition of the cooking emissions, the reaction was still less than sufficient within the limited residence time. Most of the contribution to the reduction of the deposition and emission was due to the installation of the secondary filter. However, a long-term test may be needed in the standard test method and future studies to improve the significance and reflect the effect of long-term exposure to UVC on the grease deposition.

Effect of Five Star Hotel Restaurant Cook’s Emotional labor on Job Satisfaction and Customer Orientation

Purpose - The current study analyzes effects of hotel restaurant cook's emotional labor on job satisfaction and customer orientation. Research design and methodology - In order to achieve the current study's goal, sample was extracted targeting cooks working in 5-stars hotels located in Seoul considering spatial and time limitation. Method of research was direct research method with survey. Survey was conducted from April 1st, 2018 to April 20, 2018 (approximately 20 days). Total of 300 surveys were distributed to cooks working in 5-stars hotels located in Seoul, and among those 250 surveys were returned. Among returned 250 surveys, 246 surveys. Results - First, in order to test H1, effect of hotel restaurant cook's emotional labor on job satisfaction (satisfaction on superior and coworker) was analyzed. Second, in order to test H2, effect on hotel restaurant cook's emotional labor on job satisfaction (satisfaction on compensation and promotion) was analyzed. Third, satisfaction on superior and coworker had statistically significantly positive effect on customer orientation, while satisfaction on compensation and promotion did not have statistically significant effect. Conclusions - First, deep acting had statistically significantly positive effect on job satisfaction (satisfaction on superior and coworker), while surface acting did not have statistically significant effect. Second, both deep and surface acting had statistically significantly positive effect on job satisfaction (satisfaction on compensation and promotion). Third, satisfaction on superior and coworker had statistically significantly positive effect on customer orientation, while satisfaction on compensation and promotion did not have statistically significant effect.

Food Allergy Knowledge, Attitude and Practices of Restaurant Employees in İstanbul, Turkey

With the significant increase in fatal cases of allergic reactions, the issue of food allergy has attracted the attention of authorities, particularly food allergy competence and practices among food handlers. The purpose of this study is to determine food allergy knowledge, attitude, and practices among restaurant employees in Istanbul, Turkey. This observational cross-sectional study was conducted among 490 restaurant employees included restaurant managers, cooks and service workers. The questionnaire used in this study was developed by researchers based on previous studies. The mean knowledge score for participants was 41.74±20.27, the attitude score was 69.42±2.42 and the practice score was 75.26±13.1. According to these results, the level of food allergy knowledge and attitude of the restaurant employees were ‘moderate’ and the practice level was evaluated as ‘low risk practice’. It was found that only 22.9% of the participants attended food allergy training and only 26.9% stated that they could provide appropriate service in order to prevent food allergy. The knowledge (47.45±20.77) and practice (82.02±10.06) scores of the participants receiving food allergy training were statistically higher than those not receiving food allergy training (39.99±19.80 and 73.25±13.23, respectively; p

Hygiene in Restaurants and among Street Food Vendors in Bangladesh.

Poor hand hygiene and food handling put consumers of restaurant and street food at risk of enteric disease, especially in low-income countries. This study aimed to collect hygiene indicators from a nationally representative sample of restaurants and street food vendors. The field team collected data from 50 rural villages and 50 urban administrative units (mahallas). We explored restaurant service staff, cook, and food vendor hygiene practices (N = 300 restaurants and 600 street food vendors), by observing hygiene facilities, food handling, and utensil cleaning. A qualitative assessment explored perceptions of hygiene related to food handling. During restaurant spot checks, 91% (273/300) had soap and water at handwashing location for customers but in only 33% (100) at locations convenient for restaurant staff. Among street food-vending stalls, 11% (68/600) had soap and water when observed. During 90-minute structured observations, cooks used soap to wash hands on 14/514 (3%) of occasions before food preparation, 6/82 (8%) occasions after cutting fish/meat/vegetables, 3/71 (4%) occasions before serving food, and 0/49 (0%) occasions) before hand-mashing food/salad preparation; no street food vendors washed hands with soap during these food-handling events. Most of the qualitative study participants perceived that customers select a vendor based on tastiness of the food, whereas no one mentioned the importance of food hygiene. The study demonstrates widespread poor hygiene and food-handling practices in restaurants and among food vendors. Based on our study findings, we proposed a food premises Hygiene Investigation Model to create action plans to improve food safety.

Biodiesel Production from Locally Sourced Restaurant Waste Cooking Oil and Grease: Synthesis, Characterization, and Performance Evaluation

Biodiesel was synthesized from locally sourced, on-campus, dining facility waste cooking oil and grease by base-catalyzed transesterification with methanol. The components and properties of the bio...

Restaurant Impacts on Outdoor Air Quality: Elevated Organic Aerosol Mass from Restaurant Cooking with Neighborhood-Scale Plume Extents.

Organic aerosol (OA) is a major component of fine particulate matter (PM2.5) in urban environments. We performed in-motion ambient sampling from a mobile platform with an aerosol mass spectrometer (AMS) to investigate the spatial variability and sources of OA concentrations in Pittsburgh, Pennsylvania, a midsize, largely postindustrial American city. To characterize the relative importance of cooking and traffic sources, we sampled in some of the most populated areas (∼18 km2) in and around Pittsburgh during afternoon rush hour and evening mealtime, including congested highways, major local roads, areas with high densities of restaurants, and urban background locations. We found greatly elevated OA concentrations (10s of μg m-3) in the vicinity of numerous individual restaurants and commercial districts containing multiple restaurants. The AMS mass spectral information indicates that majority of the high concentration plumes (71%) were from cooking sources. Areas containing both busy roads and restaurants had systematically higher OA concentrations than areas with only busy roads and urban background locations. Elevated OA concentrations were measured hundreds of meters downwind of some restaurants, indicating that these sources can influence air quality on neighborhood scales. Approximately 20% of the population (∼250 000 people) in the Pittsburgh area lives within 200 m of a restaurant; therefore, restaurant emissions are potentially an important source of outdoor PM exposures for this large population.

Spatial Variability of Sources and Mixing State of Atmospheric Particles in a Metropolitan Area.

Characterizing intracity variations of atmospheric particulate matter has mostly relied on fixed-site monitoring and quantifying variability in terms of different bulk aerosol species. In this study, we performed ground-based mobile measurements using a single-particle mass spectrometer to study spatial patterns of source-specific particles and the evolution of particle mixing state in 21 areas in the metropolitan area of Pittsburgh, PA. We selected sampling areas based on traffic density and restaurant density with each area ranging from 0.2 to 2 km2. Organics dominate particle composition in all of the areas we sampled while the sources of organics differ. The contribution of particles from traffic and restaurant cooking varies greatly on the neighborhood scale. We also investigate how primary and aged components in particles mix across the urban scale. Lastly we quantify and map the particle mixing state for all areas we sampled and discuss the overall pattern of mixing state evolution and its implications. We find that in the upwind and downwind of the urban areas, particles are more internally mixed while in the city center, particle mixing state shows large spatial heterogeneity that is mostly driven by emissions. This study is to our knowledge, the first study to perform fine spatial scale mapping of particle mixing state using ground-based mobile measurement and single-particle mass spectrometry.

특급 호텔 뷔페레스토랑 조리종사자의 임파워먼트에 따른 직무만족이 고객지향성에 미치는 영향 연구

특급 호텔 뷔페레스토랑 조리종사자의 임파워먼트에 따른 직무만족이 고객지향성에 미치는 영향 연구