Traditional Food Service Research Articles

Canteen Crave - Website for College Canteen

This project addresses the outdated canteen website in our college by introducing a modern, user-friendly platform. Focused on enhancing the ordering process and overall dining experience, our research surveys, and iterative design to meet diverse user needs. Through this project, we aim to set a new standard for campus dining, offering insights and best. This research paper investigates the integration of our project ( pre-ordering food systems ) in college canteens as a means to revolutionize traditional food service models. This research paper explores the implementation and impact of our project CANTEEN CRAVE, pre-ordering food systems in college canteens to enhance efficiency and customer satisfaction. With the rising demand for convenient dining experiences, especially within educational institutions, pre-ordering food has emerged as a promising solution to minimize long queues, reduce waiting times, and optimize resource utilization in canteen operations. The study investigates the feasibility, effectiveness, and user perceptions of integrating pre-ordering technology into college canteen services. pr s Keywords — Admin, Backend, Database, Frontend, User.

Food waste in tourist households: a perspective article

PurposeThis paper aims to provide a perspective on food waste by tourists and tourist households, now and in the future.Design/methodology/approachThis is a perspective article that summarizes contemporary thinking about food waste and conceptualizes food waste specifically for tourist household settings.FindingsIn tourism, food is more than nourishment and extends to visitor experiences and attractions. Yet food waste arising from tourism activity is a major environmental and societal issue. Festive moods and holiday spirits – synonymous with over-sized portions, bountiful buffets and entertainment excess – exacerbate food waste. Cultural norms that portray food waste as a sign of good hospitality further aggravate the problem. This paper argues that efforts to reduce food waste in tourism require new conceptualizations of tourist households, and where food waste occurs in relation to tourism, and of who should be responsible for preventing and managing food waste.Research limitations/implicationsThe tourism industry faces ever-growing economical, societal and legislative reasons to address food waste, which are dynamic and difficult to predict.Practical implicationsSavvy meal providers will migrate towards reducing their food waste or turning it into assets. However, a focus on preventing food waste only in traditional food service and accommodation establishments ignores the reality of growing tourist households and will stifle sustainability efforts unless theoretically unpacked and practically addressed.Social implicationsA third of food produced globally is lost or wasted. Stark facts, proclamations and regulations underscore food waste as a burgeoning global problem with major environmental, social and economic costs.Originality/valueFood waste, in general, and by tourists, is a burgeoning environmental, social and economic challenge. This is one of the first articles to focus on this topic and introduces the concept of tourist households.

Developing Traditional Food Service: A Portrait of Women in Culinary Industry

The purpose of this research is to obtain data about development of traditional food service for small woman business in Minahasa Toulour, Indonesia. The type of research used is descriptive qualitative method. The result of this research is to show that the profile data of the development of the service quality of the catering service business and the traditional home industry of the small business women at the grassroots around Lake Tondano, Minahasa, is in desperate need of rocks and guidance, because although it has the strength and opportunities such as traditional food products, the taste is quite good and popular consumer, the main raw material is the main agricultural products Minahasa so the price is relatively affordable, the role of print media and electronics to support the socialization of traditional foods Regional, National, International so it can be exported abroad, but on the other hand is also faced with weaknesses both internally and externally such as the lack of traditional entrepreneurial knowledge of Minahasa’s traditional cuisine, suffering from a lack of capital, and the impact of lack of knowledge and lack of capital result in the following items being prepared, as limited and monotonous as well lack of innovation, inadequate food business equipment, lack of clear health insurance, information dissemination and limited development, although facilities exist but cannot be implemented due to lack of funds, poor sanitation is noticed.

Incorporating Innovative Curricula into a Traditional Foodservice Course Improves Student Attitudes and Preparation for Core Competencies

To determine if more innovative course lectures and activities, including the implementation of a sustainability catering event, will improve student attitudes and preparation for the core competencies in foodservice production and management.

Food retailing and food service.

The food retailing and food service sector is not only an important component of the food marketing channel but is also vital to the United States economy, accounting for more than 7% of the United States gross domestic product in 2001. The business of food retailing and food service is undergoing salient change. The authors argue that the singular force driving this change is the consumer. To understand the linkages in the food marketing channel, this article provides information on the farm-to-retail price spread and the economic forces that influence their magnitude. Examples are given of farm-to-retail price spreads for red meat and dairy industries. In addition, the economics behind the provision of retail services and the growth of the food service industry are discussed. Further, the authors demonstrate that the structure of the food market channel is consumer driven, and present three characteristics of convenience (preparation, delivery, and service) and identify four food distribution channels in terms of convenience (complete convenience, traditional food service, consumer direct, and traditional retail).

Acceptance of Soy Foods by the Elderly in a Long-Term Care Facility

Soy foods were successfully substituted for traditional foods in a three-week cycle menu serving 260 long-term care facility residents. Plate waste from 9,298 resident meals showed there was no significant difference in grams eaten between the study periods. Residents ate 66% of the items served during both soy and traditional food service periods. Energy values between study weeks, by meals, and products were not significantly different. Protein values were significantly higher (P < 0.01) for the soy study period. Soy foods can be acceptably substituted for traditional foods while increasing protein intake in the elderly.

Innovation in Meal Service System Increases Patient Satisfaction

Research has demonstrated “quality of service” and “courtesy of server” have the greatest influence on impacting the patients’ overall satisfaction with food service. However, with declining healthcare dollars, the staffing of labor necessary to provide the level of service desired by patients is not feasible. In fact, most hospital food service departments have had to reduce staffing in recent years. ARAMARK Healthcare Support Services approached this challenge by redesigning the traditional food service system to create an innovative service system that would potentially increase overall satisfaction while maintaining or reducing department operating costs. With the SelectServicesm system, the traditional trayline system is streamlined and patients verbally select their entrée and beverage at the point of service with not written menus to distribute, retrieve and modify. The base menu has been engineered to meet the needs of the majority of patients with a limited number of entrée choices. Those patients on highly restrictive or transitional diets receive a pre-selected entrée with their choice of beverage. In August 1996, the University of California San Diego Medical Center met their challenge with a reduction of $300,000, including reduction of 9 FTE's, by implementing SelectServicesm. Their overall patient satisfaction has increased in the very good and excellent ranges by 20%. Since that time Desert Hospital, Palm Springs, California; Marietta Memorial Hospital, Marietta, Ohio; and Fallston General Hospital, Fallston, Maryland have implemented the SelectServicesm system and shown an increase in their patient satisfaction by 19%, 17% and 6% respectively. SelectServicesm is planned for implementation in select hospitals throughout the country.

Comparisons of Patients’, Employees’, and Food Service Directors’ Satisfaction With Meal and Service Quality Using Four Types of Meal Distribution Systems

LEARNING OUTCOME: To examine the impact of four different hospital meal distribution systems on patient satisfaction with food and service quality.Hospital food service departments are developing and implementing programs and services designed to enhance patient meal experiences. In an effort to improve patient satisfaction with meal service, one area being explored is types of meal distribution systems. The purpose of this study was to determine if there are differences in patients’, employees’, and food service directors’ level of satisfaction with food and service quality in hospitals using: (1) Traditional food service distribution, (2) Traditional nursing service distribution, (3) Non-traditional food service distribution “hostess program”, or (4) Non-traditional nursing service distribution “patient-focus care”. Nineteen hospitals participated in the study. Questionnaires developed by Gregoire (1994) to determine the participant's level of agreement with various food and service quality items being provided in their hospitals was completed by 395 patients and 161 employees who distribute the meal trays. The 19 food service directors completed a questionnaire that was developed to obtain their level of satisfaction with their system. Patients in hospitals where the traditional food service distribution system is used rated me quality of food significantly higher than patients in hospitals where the traditional nursing distribution system is used. Whereas, patients in hospitals using either of the other two systems showed no significant difference in their rating of the food quality. There were no significant differences in patients’ rating of service quality items among the four meal distribution systems. There were no significant differences in employees’ ratings of food and service quality items among the four meal distribution systems. Food service directors utilizing traditional nursing service for meal distribution evaluated their systems significantly lower man food service directors who used other systems for meal distribution. Much energy and time goes into developing and implementing programs to improve patient services. This study suggests mat changing meal distribution systems may not enhance meal experiences as perceived by patients.