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Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 125 for “"food service"”.
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Organizational analysis of Food Service Management
This study analyzes the current Navy Food Management Team (NFMT) alignment under the leadership of COMFISCS and the inability for NAVSUP Food Service (SUP 05) to directly coordinate with teams in the seven different assigned regions. This separation has raised difficulties for SUP 05 to gauge the …
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A Comparative Engineering Analysis of Food Service Operations
The purpose of the study was to measure objectively the effectiveness of the a la carte and scramble systems in each of the three Central Washington State College dining halls--East Holmes, West Holmes, and the Commons. No data at this time were available for the new system as it pertains to the …
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Assessment of food safety in food service establishments
Las enfermedades transmitidas por alimentos se han convertido en un problema de salud pública debido al aumento de reporte de brotes alrededor del mundo en las últimas décadas. La organización mundial de la salud ha establecido una incidencia global en países industrializados del 30% de la …
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Predicting business failure in the food service industry
… the best predictors of impending failure in the food service industry. This study had two major objectives. The first was to determine which financial statement items and ratios show the greatest magnitude of difference between failed and nonfailed restaurants. The second objective was to …
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Teaching food service administration at the college level
The purpose of this study was to develop an Institution Administration program to be taught at the undergraduate level at the Virginia Polytechnic Institute. Institution administration programs in other land-grant colleges and universities were studied and recommendations for such programs were …
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The role of the architect in food service planning
… diversity of meals in the various type of food facilities has been accompanied by equally significant changes behind the scenes. In some cases, these changes transformed the kitchen into a much more complex and technological place. In other situations, the kitchen process has been greatly …
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Cost Factor Food Waste in Swiss Hospitals. A case study on food service processes to develop a food service optimisation tool for facility management
… processes. And one of these processes is the food service process, which ranks second in terms of costs. This process has the characteristic that process waste becomes visible as food waste along the entire process. From a facility management perspective the appearance as well as the amount of …
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Food Defense Among Meat Processing and Food Service Establishments in Kentucky
… on the World Trade Center, the security of the food supply is of increasing<br />concern to the United States. A major incidence of agroterrorism or food tampering would have far reaching impacts on the economy and public health. The first objective of this project was to determine knowledge and …
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Determinant factors of labor turnover in the institutional food service industry
… factors which may affect turnover in a college foodservice operation. The subjects were current and former employees of foodservice operations operating in Virginia and holding membership in the National Association of College and University Food Services. Demographic data and employee ratings …
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Chefs' perceptions of convenience food products in university food service operations
… when and to what extent to use convenience food products is a perennial issue in the hospitality industry. Despite the pertinence of this issue in the industry, it has never been explicitly examined in the hospitality literature. Potential advantages of adopting convenience food products in …
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Audio-visual presentation of four motion economy principles for food service workers
Digitized by Kansas State University Libraries
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Improving Food Allergen Management in Small Food Service Businesses serving Loose Food
Food allergens, a concern for an increasing number of people, are common food ingredients found in most kitchens. For the majority of the population these ingredients are harmless yet for about 2% of the global adult population, these ingredients pose a health risk and at times could also be life …
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A survey of cash management practices in the food service and lodging industry
A descriptive survey was sent to 434 food service and lodging companies May, June, and August of 1983. The objective of this survey was to investigate and assess current cash management practices. A response rate of 21.89% was received. After the surveys were returned, results were analyzed in two …
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Impact of the 1983 Medicare Regulations on ten food service facilities in Kentucky
Five areas of hospital foodservice management, including; Inpatient Services, Cafeteria Services, Special Foodservices, Out-of-Hospital Services and Consolidation of Services, were studied to determine the impact of the 1983 Medicare Prospective Payment System. Ten Kentucky hospital foodservice …
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The development of a methodology for assessing food quality in hospital food service systems.
There are few empirical studies of food quality within hospital food service systems. Although it is widely accepted that food quality is a multi-faceted phenomenon, much attention has been paid to single component explanations in the past. The aim of this study throughout has been two fold - to …
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A Workshop Plan for Food Service Supervisors in Seventh-day Adventist Institutions in Mexico
<p>It is desirable in any dietary service to produce high quality and nutritious food within reasonable cost. Any training which the food service supervisor may receive in administration, nutrition and food preparation will aid in achieving this goal. No training program for food service …
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