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Showing 1 to 19 of 19 for “"Foodservice Industry"”.
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Diversification strategy, financial performance and stability in the foodservice industry
… performance and stability of firms in the foodservice industry. Rumelt's (1974) diversification measure was utilized and modified to analyze the performance and stability of seventy-three foodservice firms from 1988-1991; Statistical testing using non-parametric tests showed no significant …
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An investigation on the impact of training on employees' perceptions of occupational status and self-esteem in the foodservice industry
… economical force, it is imperative that the industry investigates perceptions of occupational status and find methods that positively change the negative perceptions of one of its most prevalent divisions, foodservice (Aarnio, 1999). Evaluating perceptions of internal occupational status has …
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An assessment of the relationship between unit managers' attitudes and practices and the employment status of older workers in the foodservice industry
… status of older workers in a segment of the foodservice industry; and (2) derive implications about the educational and training interventions necessary to facilitate the increased labor force participation of older workers in the industry. Demographic trends influenced the development of …
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An exploratory study of research and development activities in the restaurant and lodging segments of the foodservice industry and the food equipment manufacturing industry
… of research and development activities in the foodservice industry, with precise emphasis on lodging and restaurant segments, and its supplier-- food equipment manufacturers, 2) to ascertain the perceived future need for research and development in the industries identified in number 1, and 3) …
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Food safety knowledge and safe practice attitudes of employees in fine dining and quick service restaurants
The foodservice industry has a responsibility to provide safe food to all customers. Food safety and foodborne illness (FBI) prevention, therefore, have become a primary concern in the foodservice industry. The first step in this food safety chain is employee awareness of food safety procedures to …
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Chemical, Physical and Sensory Characteristics of Lactose-reduced Baked Custards Made with a Low-fat, Low-cholesterol Egg Substitute
… custard mixes that have potential for use in the foodservice industry. In Experiment I, chemical, physical, and sensory characteristics of a dessert type baked custard, made with sucrose, were examined. In Experiment II, the same characteristics were examined for a cheese flavored, entree type …
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Incentive programs and labor turnover in hospital foodservice
The foodservice industry is well-known for high labor turnover rates. Effective retention strategies are of great interest to foodservice management administrators. Research in the business industry suggests using incentive programs to reward employees may improve performance. The purpose of this …
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Nutritional Labeling on Menus in Full-Service Restaurants: Consumer Attitudes and Intended Usage
… obese has also increased considerably, and the foodservice industry has become a target. Mandatory labeling of menu items has been avoided to this point, but the subject has moved to the forefront and continues to be debated. This study surveyed 502 patrons at a student-run restaurant in Texas. …
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Risky Business: Millennials’ Protection Motivation Factors for Norovirus Outbreaks on College Campuses
… of hNoV transmission is obscurely recognized to foodservice millennial customers. Most commonly associated with cruise ships, consumers are not aware of its full potential to strike at other locations, especially college campuses. For the foodservice industry and the university community, it is …
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Strategy, environmental scanning, and their effect upon performance: an exploratory study of the food service industry
… strategic typology was utilized to classify foodservice firms by strategic orientation; and, an analysis of variance was performed to determine the differences in their performance. Environmental scanning engaged in by the firms was measured utilizing a modified multimethod - multitrait scale …
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An Analysis of Current Standard Operating Procedures for Fresh and Fresh-Cut Produce in Retail Foodservice Operations
… to the lack of a kill step such as cooking. The foodservice industry has worked with regulatory agencies diligently to develop and implement food safety training materials for supervisors; however, this material may be too generic for employees who work with fresh and fresh-cut produce. The goal …
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Evaluation of an innovative, employee-driven sign on hand washing behavior changes using video observation
Signs are commonly used in the foodservice industry to portray food safety messages. However, many of these signs do not consider employee preferences or current needs in the industry. Employee perceptions can provide crucial information about the design of effective food safety messages. Surveys …
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Consumers' choice factors of an upscale ethnic restaurant
… pressures created by dual-working families. The foodservice industry has become highly competitive as the number of foodservice outlets has increased to meet the demand. In order to succeed in such a competitive industry, restaurant operators need to understand the factors (and their relative …
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The Impact of the Food Safety Training Program on Food Handlers in the Food Service Industry: A Social Cognitive Theory Perspective
… and improper food handling by employees in the foodservice industry. Although training and preventive actions have been carried out, they appear to be less effective when correlated with reported food outbreaks over the same period. A large group of food safety training researchers has suggested …
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Impact of kitchen equipment and workplace layout on labor productivity in university campus foodservice operation
Campus foodservice has experienced drastic changes over the twentieth century. Its cafeteria style service has some major advantages in catering the needs of the clientele: speed of service, convenience in food selection, and range of price, and so forth. As enrollments in colleges and universities …
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The Food Safety Knowledge Level of Certified Food Managers Who Attended Two Self-Selected Training Courses
The foodservice industry is dependent on millions of employees daily to ensure proper and safe food handling of food products consumed by the general public. The State of Texas requires food establishments? management or person in charge be trained in food protection. For this inquiry, the …
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An Investigation of Factors Affecting the Quality of the Relationship between Franchisee and Franchisor and its Impact on Franchisee's Performance, Satisfaction, and Commitment: A Study of the Restaurant Franchise System
… has been an important trend in the hospitality industry, since it was introduced into the restaurant sector by Howard Johnsons in the 1930s. In recent years, because of intense competition quick service restaurants have experienced significant external and internal pressures. Such pressures have …