University Foodservice Operations Research Articles

Tackling food waste in a university food service operation: a case study

Tackling food waste in a university food service operation: a case study

Reducing the environmental impact of food service in universities using life cycle assessment

PurposeThis study aims to use life cycle assessment to determine the environmental impact of food purchases at a small, liberal arts college. The authors also use the results to develop a simple decision-making tool for college and university dining services administrators, attempting to make their food purchases more sustainable.Design/methodology/approachLife cycle assessment was used to analyze the global warming potential (GWP) of all food products purchased at a college café during a four-month study period.FindingsThe authors found the top ten highest impact products accounted for 40% of orders by weight, but 80% of the GWP. In particular, beef and cheese exhibited the highest GWP/kg. These findings highlight the importance of considering the carbon intensity of food products when making purchasing decisions. The authors also examined the carbon intensity and cost of common meal options and developed a carbon intensity comparison heuristic that can assist in making food purchasing decisions with the goal of lowering the GWP of food purchases.Practical implicationsThe results of this study show that life cycle assessment is a useful tool for university food service operations seeking to reduce environmental impact. The carbon intensity food comparison heuristic based upon this data serves as a helpful decision-making tool in guiding food service to reduce GWP.Originality/valueWhile life cycle assessment has typically been used to analyze individual food products, this study demonstrates its use as a decision-making tool to guide purchasing decisions across an entire array of food purchases.

Whole Grain Muffin Acceptance by Young Adults.

Adolescents and young adults in the United States do not consume recommended amounts of whole grains. University dining services have opportunities to inform students about whole grains and to offer foods containing blends of whole grains with refined flour to increase daily consumption of these healthful foods. An online survey of university students (n = 100) found that 70% of respondents did not know the proportion of servings of whole grains that should be eaten daily. Mini blueberry muffins containing 50, 75, and 100% white whole wheat flour were served to 50 undergraduate students who rated their liking of the muffins using a nine-point hedonic scale. Respondents liked all muffin formulations similarly for appearance, taste, texture and overall liking. After the whole grain content of each muffin was revealed, 66% of students increased their liking of the muffins containing 100% whole wheat flour. Only half of the students increased their liking for the 75% whole wheat flour muffins, and most students reported no change in liking for the muffins made with the lowest percentage of whole wheat flour. Labeling whole grain foods in university foodservice operations may increase consumption of this food group by some students. Further research with actual purchase behavior is needed.

경북지역 대학생의 소금섭취 관련 식행동 조사

The purpose of this study was to investigate self-assessed preferences for saltiness as well as salt-related dietary behaviors of university students in Gyeongsangbuk-do. Data were collected from subjects, including 175 male and 225 female university students. This survey was conducted using self-boarding questionnaires. Exactly 29.5% of all students answered 'salty' for their self-assessed preference of saltiness, and 42.5% indicated 'salty' for their assessed saltiness of university foodservice operations. Salt-related dietary behavior scores were significantly different among monthly spending money (P<0.01), self-assessed preference of saltiness (P<0.001), frequency of using university foodservice operations (P<0.001), and assessed saltiness of university foodservice operations (P<0.001). Among the 15 items of salt-related dietary behaviors, 4 items scored over 3.00/5.00, including frequent eating-out or consumption of delivered foods, kimchi, soy paste soup or other broth soups, and ramyon (instant noodle). Males revealed higher preferences for ham or sausage (P<0.05), table salt (P<0.01), broths (P<0.01), and complete consumption of soups and stews (P<0.01), whereas females showed greater preferences for eating-out or delivered foods (P<0.01). Overweight students showed higher preferences for all broths and complete consumption of soups and stews (P<0.01).

Local foods in a university setting: Price consciousness, product involvement, price/quality inference and consumer's willingness-to-pay

The current study looks at the relationship between price consciousness, product involvement, price/quality inference, and consumer's willingness-to-pay related to local foods in a university foodservice environment. The study develops a model that looks at the above relationships as well as the potential moderating factor of perceived product information to determine what role they play in the willingness-to-pay for locally grown products. A survey of 352 students at a large, southeastern U.S. university foodservice operation asked about the role of the above factors in choosing local foods. The study found there were significant relationships between product involvement, price consciousness, and price/quality inference on willingness-to-pay, although perceived product information did not moderate the relationships. Ensuring that customers have sufficient information regarding local products and increasing emotional interest in the local products specifically will help to increase willingness-to-pay for those products. Implications for academics and university foodservice practitioners are discussed.

대학급식 이용실태 및 급식서비스 품질이 고객만족과 고객태도에 미치는 영향

This study investigated the efficiency of university foodservice operations by analyzing the effect of consumer`s perception towards university foodservice quality. University students in the Jeonnam area were surveyed and 571 out of 700 surveys were chosen (response rate: 97.0%). SPSS (ver. 20.0) was used to conduct descriptive analysis, factor analysis, reliability analysis, t-test, and multiple regression analysis. The results show that 21.9% of university students have never used the university foodservice, while 48.7% of university students have eaten there 1~2 times per week. The most common reasons reported for avoiding the university foodservice were a limited menu selection (51.5%) and an untasty food (45.8%). The perception of overall service quality at the university foodservice scored relatively low (3.01 points), compared with its importance (3.89 points). The food taste, menu variety, and quality of food ingredients are factors that require improvement for operational strategies by the importance-performance analysis (IPA). The food factors (taste, variety, and quality) among university foodservice qualities had a significantly positive effect on consumers` overall satisfaction (p

Food allergy knowledge, attitudes, practices, and training of foodservice workers at a university foodservice operation in the Midwestern United States

The increasing incidence of food allergies is a major concern for all foodservice operators. The purpose of this study was to examine food allergy knowledge, attitudes, practices, and training among employees working in a university foodservice operation. Results from a paper-based questionnaire showed statistically significant differences in employee knowledge, attitudes, practices, training received, and perceived training needs between student and non-student employees. While training specific to food allergies was not provided, employees considered food allergy training to be important for handling food safely in their workplace. Attitudes toward food allergies had a significant influence on food allergy practices. Results from this study can be used by university foodservice operations to develop food allergy policies and procedures by taking into account the needs of their employees to protect food allergy sufferers in university foodservice operations and promote well-being.

Improving Patrons' Meal Selections Through the Use of Point-of-Selection Nutrition Labels

We examined changes in meal selection by patrons of university food-service operations when nutrition labels were provided at the point of selection. We used a quasi-experimental, single-group, interrupted time-series design to examine daily sales before, during, and after provision of point-of-selection nutrition labels. Piecewise linear regression was employed to examine changes in the average energy content of entrées and a paired t test was used to detect differences in sales across the periods. The average energy content of entrées purchased by patrons dropped immediately when nutrition labels were made available at point of selection and increased gradually when nutrition information was removed. There was no significant change in number of entrées sold or in revenues between the 2 periods. Use of nutrition labels reduced the average energy content of entrées purchased without reducing overall sales. These results provide support for strengthening the nutrition labeling policy in food-service operations.

Associations Between Organizational/Individual Factors and the Intentions of Employees

This study of a university school foodservice operation examines whether a positive or negative association exists between the individual and organizational factors and the intentions to stay or leave the current job for foodservice employees or internal customers. The individual factors include job status, service length, age, education level, and job position. The organizational factors include several job characteristics, intrinsic motivation, formalization, participative decision-making and psychological stress. Job characteristics indicated a significant positive impact on university retention across the job characteristics of autonomy, feedback, dealing with others, and variety. The organizational factors of perceived formalization and participative decision-making also had a significant positive impact on university employee retention. The organizational factors of intrinsic motivation, task identity, and friendship opportunities did not have a statistically significant positive or negative impact on university employee retention yet had the directions of relationship that was expected. Finally, psychological stress had a negative impact on university employee retention. The article ends with suggestions for future research and limitations of the current study.

대학급식소 고객의 손 위생에 대한 미생물학적 위해 평가

급식소 고객의 손 위생실태를 파악하여 향후 소비자 위생교육의 계획 수립을 위한 기초자료를 제공하고자 점심식사시간에 대학교 내 학생식당을 찾은 일부 남녀 대학생을 대상으로 손 세척에 대한 설문조사와 손의 미생물 검사를 실시하였다. 조사대상자 190명의 1일 평균 손 세척횟수는 전체 평균 6.46회였다. 일반세균, 대장균군, 대장균, 황색포도상구균에 대한 미생물 검사를 실시한 결과 일반세균수는 평균 3.11log CFU/hand로 0.70～6.47 log CFU/hand가 검출되었고, 대장균군수는 평균 1.06 log CFU/hand로 검출되지 않은 경우부터 최대 5.04 log CFU/hand까지 검출되었다. 대장균은 조사대상자 전원이 검출되지 않았으며, 황색포도상구균의 검출율은 20.5%였다. 고객의 성별에 따른 손의 미생물학적 위해분석의 차이검정 결과 남자가 여자에 비해 일반세균수 (p＜0.001)와 대장균군수(p＜0.05)가 유의적으로 높게 검출되었다. 황색포도상구균도 남자가 여자에 비해 더 많은 수가 검출되었으나 유의적인 차이는 없었다. 손 세척횟수에 따른 미생물학적 위해분석의 차이검정 결과 일반세균수는 손 세척 횟수가 4번 이하일 때 평균 3.25 log CFU/hand, 5～7번일 때 2.75 log CFU/hand, 8번 이상일 때 2.75 log CFU/hand로 손 세척횟수가 증가함에 따라 유의적으로 감소하였다. (p＜0.001). 대장균은 전혀 검출되지 않았으며, 대장균군과황색포도상구균의 검출량은 손세척 횟수에 따른 유의적인차이는 없었다. 점심시간 전 손 세척여부에 따른 미생물학적위해분석의 차이검정 결과 일반세균수는 점심시간 전 손 세척을 항상 하는 경우가 전혀 하지 않는 경우에 비해 유의적으로 낮게 검출되었다(p＜0.05).

Forecasting Methods and Seasonal Adjustment for a University Foodservice Operation

ABSTRACT Considering the unique seasonal pattern in university dining environments, this study attempts to determine the degree of improvement in accuracy of each forecasting method tested when seasonally adjusted data is employed. This study also seeks to identify the most accurate forecasting method of the six forecasting methods used in this study: naïve, moving average, simple exponential smoothing, Holt's method, Winter's method, and linear regression. Accuracy is measured using Mean Squared Error, Mean Absolute Percentage Error, and Mean Percentage Error. Results show that Winter's method outperforms the other five methods when raw data is used, while Moving Average method, when used with seasonally adjusted data, is the most accurate forecasting technique. Seasonally adjusted data is found to greatly improve forecasting accuracy in most of the methods. The findings of this study indicate that seasonally adjusted data is more effective in forecasting customer counts in the university foodservice operations than raw data, so the adjusted data help control costs and increase customer satisfaction.

Application of Telemarketing in University Foodservices

Abstract One of the downsides of university foodservice operations is that non-mandated students are less likely to participate in the meal plan program. This paper discusses the development and use of telemarketing as a means of increasing student participation in non-mandated meal plans. Three goals were established for the telemarketing program: Increase revenues; define student participation factors; and generate goodwill. An analysis of revenues and costs attributed to the program showed that telemarketing was an effective means of increasing sales and generating profits.

A Model Quality Service Training Program for Recreational Food Service Employees in a University Setting

ABSTRACT Recreational food services in college and university settings include a wide array of food outlets, from fast food and beverage concessions to white linen service. While historically these university-operated food services have been considered “break even” ventures, more universities are considering all university food service operations, including recreational food service for athletic programs, to contribute to the total university revenue structure. A major component of revenue generating recreational food service is quality service, an area which, for many reasons, has received little attention to date. This paper presents a model quality service training program that was delivered to university recreational food service workers. Goals and objectives of the training, course content, and evaluation information is provided.

The Effect of Point-of-Sales Nutrition Information on the Entree Selection of Patrons of a University Foodservice Operation

Abstract Americans have shown an increased interest in nutrition; however, they do not appear to have sufficient knowledge to make wise selections. This study sought to determine if consumers would purchase more nutritious foods when provided with point-of-sale nutrition information. Those who read the information selected more nutritious entrees. The model only explained 3% of the variation, possibly due to the participants' advanced age and education, compared to the general public, and limited nutritional variation between menu items. The findings suggest that point-of-sales nutrition information when used alone may not be an effective way to motivate foodservice patrons to select certain entrees.

A Comparative Analysis of Quantity and Type of Waste Generated in Institutional Foodservice Operations

The management of solid waste in foodservice operations is becoming more important as the cost of waste disposal increases and consumer knowledge of environmental issues increases. The objective of this study was to develop a profile of the composition of solid waste generated in different types of foodservice operations. A series of waste stream analyses were conducted in different types of institutional foodservice operations including college and university foodservice, extended care facilities, and military foodservice operations. Waste stream analyses were used to determine the amount and type of waste being generated by weight, volume, and collapsed volume of materials discarded. Significant differences existed among the three college and university foodservice operations. The facility with a centralized production facility and bakery generated significantly more waste per meal than the operation with limited on-site production. Significant differences (p≤.0.05) also were found among the different types of institutional foodservice operations. The two distinct populations were university foodservice and extended care and military. The university operations generated significantly less food waste (0.34lbs/meal), packaging waste (0.14lbs/meal), and total waste/meal (0.48lbs/meal) than the other group (0.70lbs/meal food waste, 0.28lbs/meal packaging waste, and 0.98lbs/meal total waste). Factors such as type of service system, type of packaging materials, and age and gender of customers influenced the quantity of waste generated. Data from this study provide valuable information for foodservice operators for developing and implementing waste reduction programs. Results of this study could be used in estimating type of waste generated in other similar operations.

Is it time for computer-assisted decision making to improve the quality of food and nutrition services?

Is it time for computer-assisted decision making to improve the quality of food and nutrition services?

Marketing for Quality:

The primary purpose of this research was to develop a food service operations marketing strategy for the State University of New York at Buffalo. Focus groups and questionnaires were used to determine developing trends within the University Food Service operations. An analysis of both the internal structure of the administration and external facilities concluded that the University Food Service Operations Division Faculty Student Association (FSA) needed to develop a marketing strategy.

Determination of solid waste components in a selected university food service

Identifying the components of solid waste within a foodservice operation is the first step in linking the generation and management of garbage. The primary objective of this study was to determine the amount and type of waste generated at a selected university food service operation. The feasibility of recycling various waste components was also investigated. Solid waste components other than food were sorted and measured by weight and volume during the nine-week study. Solid waste at the university averaged 3,530 lbs per week by weight and 9,822 gallons by volume. Cardboard was not included in the volume measurements. Paper products were 71%, plastics 20%, tin 8%, and glass, aluminum and wood 1% of total solid waste by weight. Meals served at all sites on campus, including catered events, averaged 6,443 meals per week. The amount of solid waste generated during the study was remarkably constant. Statistical analysis showed no significant difference in waste weight related to either menu cycle week or customer count. An analysis of time and labor costs for recycling compared to local rates for recyclable materials suggested that it is currently economically feasible to recycle only white paper and cardboard from this operation.

Students' Attitudes Toward AIDS in University Foodservice

This study investigates West Virginia University students' altitudes toward AIDS in the university foodservice operations. A questionnaire on AIDS foodservice issues was administered to 675 students. Results of the study indicated that 86% of the students have never received any AIDS education. The majority of the students requested to be informed if an AIDS infected foodservice employee is on staff (p<.01). Despite the fact that AIDS is not transmitted through casual contact, 39% of the respondents believed that AIDS could be contacted this way. In general, respondents exhibited a low level or knowledge concerning AIDS and its transmission (p<.05). Findings suggest a need for correcting misconceptions of AIDS transmission among university students.

The Future of College and University Foodservice:

College and university foodservice operations have been undergoing a number of changes. No longer tied to conventional methods, these operations are looking less like “institutions” and more like commercial establishments. This paper examines some of the factors important in the emergence of institutional foodservice operations in the competitive market. While this is an important aspect in the development of institutional foodservice as revenue centers, some recent threats have come from commercial operators who oppose their activities in the competitive arena. Recognition of both opportunities and threats in the external environment is proving to be the key in the development of strategies to meet these new goals.