Lean Management Approach to Reduce Waste in HoReCa Food Services
Resources, 2020 A significant share of food waste originates in the food services domain and HoReCa (hotels, restaurants, catering) sector. Organizational improvements leading to the decrease of food waste and costs in restaurants are needed.
Bartłomiej Gładysz +2 more
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Food forests: Their services and sustainability
Journal of Agriculture, Food Systems, and Community Development, 2021 Industrialized food systems use unsustainable practices leading to climate change, natural resource depletion, economic disparities across the value chain, and detrimental impacts on public health.
Stefanie Albrecht, Arnim Wiek
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Leveraging an Experience-Based Codesign Approach to Improve the Inpatient Food Service Experience [PDF]
Global Journal on Quality and Safety in Healthcare, 2023 Introduction Hospital food service is a key patient experience domain in an inpatient setting, which also plays an important role in responding to clinical and nutritional needs by providing food that is acceptable to patients.
Muhammad Hasan Abid +3 more
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Role of travel and tourism sector in the attainment of Vision 2030 in Saudi Arabia: An analytical study [PDF]
Problems and Perspectives in Management, 2021 Tourism is the main service industry significantly developing in the world. It is recognized as the critical factor in economic improvement in various countries.
Anis Ali, Anas A. Salameh
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Teaching Food and Beverage Services Through Gamification
International Journal of Multidisciplinary Educational Research and Innovation, 2023 Technology and Livelihood Education (TLE) in the Philippines is continuously progressing due to the demand of global community in technical skills. In this progression in education, inadequate teaching and learning materials, and teaching strategy that ...
Harvey J. Nonado
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Vending technologies in improving food services [PDF]
E3S Web of Conferences, 2023 To date, vending machines are widespread. If abroad vending machines are used everywhere to sell a wide variety of goods and even services, then in our country, so far, as a rule, only classic coffee machines and spring machines for issuing snacks ...
Belyaeva Marina +5 more
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Foodservice management and nutrition education status and needs for individuals with developmental disabilities in welfare facilities in Seoul and Gyeonggi, Korea: a cross-sectional study [PDF]
Korean Journal of Community NutritionObjectives This study aimed to examine the current status of foodservice management and nutrition education practices, and the needs for individuals with developmental disabilities in welfare centers in Seoul and Gyeonggi, South Korea, and to compare the
Mi-ra Lee +3 more
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Differences in lunch nutrient intake and nutritional adequacy among Korean older adults by meal site: a cross-sectional analysis of the 2018–2021 Korea National Health and Nutrition Examination Survey data [PDF]
Korean Journal of Community NutritionObjectives This study aimed to examine whether the dietary quality of congregate lunches differs according to meal location among older adults and to identify meal settings that may represent gaps in nutritional oversight.
Daeun Choi, Sunhee Seo
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Environmental sustainability and food provision in the early childhood and education setting
Public Health Nutrition, 2023 Objective: To describe environmentally sustainable (ES) and healthy food provision practices in childcare services in Victoria, Australia. Design: Cross-sectional study. Setting: Childcare services providing food onsite.
Audrey Elford +5 more
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A comparative study on nutritional status and diet-related subjective perceptions according to free meal service utilization among older adults living alone in Korea: a cross-sectional study [PDF]
Korean Journal of Community NutritionObjectives To assess whether the use of free meal services is associated with diet quality among older adults living alone in Incheon, Korea, by comparing the Nutrition Quotient for the Elderly (NQ-E), index of nutritional quality (INQ), and mean ...
Minju Jeong, Dayeon Shin
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