Results 41 to 50 of about 8,666,266 (235)
Overweight, obesity and the food service industry
, 2005 In many countries people are eating out more often and the food service industry has encouraged/reacted to this with business activities such as ‘super-sizing’, product bundling and ‘all you can eat buffets’. At the same time, the incidence of overweight
Edwards, John S. A., +5 more
core +1 more source
Plate versus bulk trolley food service in a hospital: comparison of patients’ satisfaction [PDF]
, 2007 Objective The aim of this research was to compare plate with bulk trolley food service in hospitals in terms of patient satisfaction. Key factors distinguishing satisfaction with each system would also be identified. Methods A consumer opinion card (
Edwards, John +2 more
core +1 more source
The Effect of Informal Food Service Operators’ Capabilities on Their Performance in Nigeria
BusinessesTechnology has become crucial for businesses of all scales, enhancing operational efficiency, customer experience, and overall performance. While many formal businesses have embraced technology, small and informal businesses, particularly in rural areas,
Funke Tawakalitu Adedeji +4 more
doaj +1 more source
International Journal of Home Economics, Hospitality and Allied ResearchThis study assessed tertiary students’ awareness of the emergence of the online food delivery (OFD) services could be attributed to the changing nature of urban consumers.
Fatimah Oyesomi, Ifeanyi Osuoha
doaj +1 more source
Sustainability, 2020 With the prevalence of eating out increasing, the food service sector has an increasing role in accelerating the transition towards more sustainable and healthy food systems.
B. Takacs, A. Borrion
semanticscholar +1 more source
Cross sectional study about nutritional risk factors of metabolically unhealthy obesity
Romanian Journal of Internal Medicine, 2023 Introduction: A substantial proportion of obese subjects are metabolically healthy and free from metabolic complications. Many mechanisms that could explain the existence of the metabolically healthy obese phenotype have been suggested, involving in ...
Ben Othman Rym +7 more
doaj +1 more source
Food and You 2: Waves 1-9, 2020-2024
, 2021 copyright UK Data Service and data collection copyright owner.The Food and You Surveys (2010-2018), and Food and You 2 (2020- ) are bi-annual, cross-sectional surveys of adults aged 16 years and over living in England, Wales and Northern Ireland, ...
Food Standards Agency
core
COVID-19 FAQ for Food Service: Receiving and Food Packaging
EDIS, 2020 These flyers, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), provide quick, digestible information regarding prevention of COVID-19 and procedures for food service, grocery stores, and other
Natalie Seymour +4 more
doaj +5 more sources
POLICY INSTRUMENTS TO REDUCE CONSUMPTION OF EXPANDED POLYSTYRENE FOOD SERVICE WARE IN THE USA
Volume 09 - March 2020, 2020 There is global recognition that waste plastic is a ubiquitous pollutant in the built and natural environments. A component of plastic litter and debris is single-use, expanded polystyrene (EPS) food service ware.
T. Wagner
semanticscholar +1 more source
Frontiers in NutritionIntroductionEating out is a common practice in modern society. Celiac disease (CeD) and food allergy (FA) are among the most common conditions responsible for adverse reactions to food.
Ximena Figueroa-Gómez +6 more
doaj +1 more source