Results 31 to 40 of about 8,666,266 (235)
Analisis potensi pengembangan instalasi gizi Rumah Sakit Umum Banyumas menjadi profit center
Jurnal Gizi Klinik Indonesia, 2006 Background: A hospital is supposed to be self-financed. Nutrition installation as one of units in the hospital is categorized as a cost center unit. It may be changed into a profit center unit if it is developed by providing foods for staff, students and
Wahyanto Wahyanto +2 more
doaj +1 more source
Scandinavian Journal of Work, Environment & Health, 2019 OBJECTIVE: This study evaluated the effectiveness of a no-cost-to-workers, slip-resistant footwear (SRF) program in preventing workers’ compensation injury claims caused by slipping on wet or greasy floors.
Jennifer L Bell +2 more
doaj +1 more source
CONSUMER ENGAGEMENT IN FOOD WASTE REDUCTION IN THE FOOD SERVICE – SELECTED ASPECTS [PDF]
Annals of the Polish Association of Agricultural and Agribusiness EconomistsThis study aims to identify key areas of consumer involvement in reducing food waste in the food service sector, with particular emphasis on the use of mobile applications. The article presents theoretical considerations alongside a quantitative analysis
Wiesława Kuźniar +2 more
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Screen time, mealtime media use, and dietary behaviors in Korean preschoolers: a cross-sectional study [PDF]
Korean Journal of Community Nutrition, 2023 Objectives: Screen time refers to the time spent using screen media, such as televisions, smartphones, computers, or tablets. Excessive exposure to screen media has been reported to negatively impact young children’s health and development, including ...
Young-Hee Han +4 more
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Micro-Level Sustainability Transition Pathways of Institutional Food Services in France
Frontiers in Sustainable Food Systems, 2022 Very few studies have dealt with sustainability transitions in the agrifood sector, especially in institutional food services (IFS), and notably at a micro level.
Guillaume Martin +2 more
doaj +1 more source
Causes of Food Waste in a University Food Service Operation: An Investigation Based on the Systems Theory [PDF]
African Journal of Hospitality, Tourism and Leisure, 2023 The study applied the systems theory to investigate causes of food waste generation in the University food service operation. A qualitative, case study design was adopted.
Boineelo Pearl Lefadola +2 more
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Improving Service Quality in the Fast-Food Service Industry
Journal of Service Science and ManagementThe fast-food service industry in the United States is highly competitive, with numerous players contending for consumer attention and loyalty. In this context, businesses must provide exceptional service quality to differentiate themselves, and attract,
Bankole Kumolu-Johnson
semanticscholar +1 more source
Hospital food service: a comparative analysis of systems and introducing the ‘Steamplicity’ concept [PDF]
, 2006 Background Patient meals are an integral part of treatment hence the provision and consumption of a balanced diet, essential to aid recovery. A number of food service systems are used to provide meals and the Steamplicity concept has recently been ...
Edwards, John, Hartwell, Heather
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Packaging demands in the food service industry
, 2004 The European food service market was estimated, in 1999, to be worth US$293 billion with high profit margins and a growth rate of 2.75%. Future demand for value-added products and high levels of customization will stress the issue of keeping profit ...
Olsson, Annika, +3 more
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FoodsShared kitchens, where users share kitchen space, are becoming popular worldwide due to the economic cost savings of startup businesses. This study conducted monitoring of microbial and chemical hazards from prepared foods and the environment of shared ...
Yu Jin Na +3 more
doaj +1 more source