Changes occurring in our society affect the food service industry
and cause a growing demand for trained food service workers.
This has stimulated the need for vocational training programs at
many levels. The federal government has recognized this need and
provided funds for establishing and carrying out certain vocational
training....
Cook-Chill Foodservice System was a new alternative foodservice
system in the 1960s. Food items in Cook-Chill Foodservice Systems are
prepared and chilled in advance of service, stored in inventory, and then
rethermalized before consumption.
The purpose of this research was to evaluate Cook-Chill Systems from
the foodservice manager's view. The...
The objective of this study was to identify usage of foodservice performance
measures, important activities in foodservice benchmarking, and benchmarking
attitudes, beliefs, and practices by foodservice directors. The design of this study
included two parts: (1) eleven expert panelists involved in a Delphi technique to
identify and rate importance of...
The purpose of the research project was to teach the management
of perpetual and periodic inventory systems to university students in
the field of food systems management through the use of a microcomputer
software program developed for this purpose. The objective
of the study was to determine the classroom simulation's...
Foodservice systems management (FSM) has had impact on the role of dietitians,
not only in the United States (US), but also in Korea. The purpose of the study
was: (1) to delineate and identify the acceptable FSM competencies for Korean
dietitians (KDs), (2) to identify factors which influenced the Korean...
In India, globalized flows of bio-medical discourse, practices and technologies are reshaping the field of reproductive healthcare, and the performance of childbirth more specifically. These projects aim to produce institutional delivery rooms that are "safe and modernized" by equating the utilization of westernized, obstetric techniques for managing delivery with better...
The primary purpose of this study was for three select
groups to critically appraise the Personal Hygiene for
Foodservice Workers sound/slide system. These three groups
(Media Specialists, Content Experts and the Learners) were
identified in a literature search as being those individuals
most directly responsible for evaluating the worth of...
For over 25 years organized groups of low-income families in Oregon have been gathering food that would otherwise go to waste and distributing this food among organization members. The purpose of this research study is to explore the potential for these organizations (gleaning groups) to contribute not only to food...