发布求助
文献互助 智能选刊 最新文献

Journal of Foodservice最新文献

筛选
英文 中文
Optimisation of large-scale food production using Lean Manufacturing principles 利用精益生产原理对大规模食品生产进行优化
Journal of Foodservice Pub Date : 2009-02-02 DOI: 10.1111/j.1748-0159.2008.00109.x
Eva Høy Engelund, Gitte Breum, Alan Friis
{"title":"Optimisation of large-scale food production using Lean Manufacturing principles","authors":"Eva Høy Engelund,&nbsp;Gitte Breum,&nbsp;Alan Friis","doi":"10.1111/j.1748-0159.2008.00109.x","DOIUrl":"10.1111/j.1748-0159.2008.00109.x","url":null,"abstract":"<p>This paper discusses how the production principles of Lean Manufacturing (Lean) can be applied in a large-scale meal production. Lean principles are briefly presented, followed by a field study of how a kitchen at a Danish hospital has implemented Lean in the daily production. In the kitchen, the main purposes of implementing Lean were to rationalise internal procedures and to increase production efficiency following a change from cook-serve production to cook-chill, and a reduction in the number of employees. It was also important that product quality and working environment should not be negatively affected by the rationalisation of production procedures. The field study shows that Lean principles can be applied in meal production and can result in increased production efficiency and systematic improvement of product quality without negative effects on the working environment. The results show that Lean can be applied and used to manage the production of meals in the kitchen.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 1","pages":"4-14"},"PeriodicalIF":0.0,"publicationDate":"2009-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2008.00109.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90349755","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 47
Online communities and the sharing of extraordinary restaurant experiences 在线社区和分享非凡的餐厅体验
Journal of Foodservice Pub Date : 2008-11-19 DOI: 10.1111/j.1748-0159.2008.00110.x
Pamela Watson, Michael Morgan, Nigel Hemmington
{"title":"Online communities and the sharing of extraordinary restaurant experiences","authors":"Pamela Watson,&nbsp;Michael Morgan,&nbsp;Nigel Hemmington","doi":"10.1111/j.1748-0159.2008.00110.x","DOIUrl":"10.1111/j.1748-0159.2008.00110.x","url":null,"abstract":"<p>The use of an experiential, postmodernist approach to studying hospitality markets opens many opportunities for research with an emphasis on the consumer, not on the product. This paper uses virtual ethnography to explore how a community of foodies creates meaning, understanding and identity as a consumer ‘tribe’, through nuances in communications on an Internet blog. These foodie customers derive added value from their ‘skilled consumption’, and this is evident in their knowledgeable contributions to discussion and sharing of their experiences of restaurants. The existence of the community to whom the experience will be reported alters the nature of the experience before, during and after the act of consumption, and gives additional meaning, as a symbol of shared values and identity.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 6","pages":"289-302"},"PeriodicalIF":0.0,"publicationDate":"2008-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2008.00110.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88457316","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 75
Nutrition, sensory evaluation, and performance analysis of trans fat-free nonhydrogenated frying oils 无反式脂肪非氢化煎炸油的营养、感官评价和性能分析
Journal of Foodservice Pub Date : 2008-11-19 DOI: 10.1111/j.1748-0159.2008.00114.x
Danielle M. Hack, Peter L. Bordi, S. William Hessert
{"title":"Nutrition, sensory evaluation, and performance analysis of trans fat-free nonhydrogenated frying oils","authors":"Danielle M. Hack,&nbsp;Peter L. Bordi,&nbsp;S. William Hessert","doi":"10.1111/j.1748-0159.2008.00114.x","DOIUrl":"10.1111/j.1748-0159.2008.00114.x","url":null,"abstract":"<p>The American Food and Drug Administration is enforcing the law requiring labeling of trans fats on nutrition labels since January 1, 2006. This law has created a push to reformulate deep-fat frying oils. Prior to this law, frying oils contained trans fats because they gave oils a longer frying life. In this study, oil performance, sensory evaluation and nutritional analysis were conducted on seven trans fat-free and two trans fat oils through a 10-day degradation process using French fries to degrade oil. Sensory ratings of appearance, color, texture and overall liking indicated that fries from blended trans fat-free oils were preferred. The most stable oils were blended oils based on peroxide value, lovibond color and free fatty acid percentage. Based on these findings, industries considering using the trans fat-free frying oils should consider blended oils because of excellent oil stability, lower oil usage and sensory panelists' preference.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 6","pages":"303-316"},"PeriodicalIF":0.0,"publicationDate":"2008-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2008.00114.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84960835","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Preference for salts in cooking as perceived by culinary arts students and professional chefs 烹饪艺术学生和专业厨师在烹饪中对盐的偏好
Journal of Foodservice Pub Date : 2008-11-19 DOI: 10.1111/j.1748-0159.2008.00117.x
Undergraduate Creative Inquiry Team
{"title":"Preference for salts in cooking as perceived by culinary arts students and professional chefs","authors":"Undergraduate Creative Inquiry Team","doi":"10.1111/j.1748-0159.2008.00117.x","DOIUrl":"https://doi.org/10.1111/j.1748-0159.2008.00117.x","url":null,"abstract":"<p>The aim of this study was to determine the salt (sea, table or kosher) preference of culinary students and professional chefs. The study was conducted using instant mashed potatoes as the salt carrier. An unsalted sample served as a reference, and treated samples (sea, table and kosher salts) were compared in a sensory panel (<i>n</i> = 98) using a ranking test for best overall flavor. The objective of this research was to discover if culinary students and professional chefs have a preference for salt type. In a previous study on the preference for salt, it was discovered that everyday consumers did not have a distinct preference for salt type. However, the panel of culinary students and professional chefs indicated that sea salt was preferred over table and kosher salts, but there was no significant statistical difference between the table and kosher salts.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 6","pages":"317-321"},"PeriodicalIF":0.0,"publicationDate":"2008-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2008.00117.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137863258","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Restaurant nutrition and health information in the municipality of Campinas, São Paulo, Brazil: expectations of managers with respect to benefits and obstacles 巴西圣保罗州坎皮纳斯市餐馆营养和健康信息:管理者对利益和障碍的期望
Journal of Foodservice Pub Date : 2008-09-22 DOI: 10.1111/j.1748-0159.2008.00113.x
Vanessa Maestro, Elisabete Salay
{"title":"Restaurant nutrition and health information in the municipality of Campinas, São Paulo, Brazil: expectations of managers with respect to benefits and obstacles","authors":"Vanessa Maestro,&nbsp;Elisabete Salay","doi":"10.1111/j.1748-0159.2008.00113.x","DOIUrl":"10.1111/j.1748-0159.2008.00113.x","url":null,"abstract":"<p>A survey was conducted, using an instrument with questions aimed at characterising the restaurants and the opinion of the managers in making nutrition and health information available in their establishments. Twenty managers from fast food restaurants and 94 from full service restaurants from the Campinas were interviewed. The chi-square test and <i>t</i> tests, plus the ANOVA test followed by the least significant difference means test, were performed with the aid of the XLSTAT and MINITAB programs. Among the expected benefits, the factor ‘improve the image of the foodservice’ was significantly more important than factors such as ‘increase revenue’. Of the expected obstacles, the factor ‘increase in operational costs’ was significantly more important than factors such as ‘lack of knowledge’ and ‘lack of time by the employees’. For greater adhesion to the action of providing nutrition information in restaurants, low-cost alternatives for the implementation of this activity must be created.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 5","pages":"262-269"},"PeriodicalIF":0.0,"publicationDate":"2008-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2008.00113.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81367973","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 7
How will a room service delivery system affect dietary intake, food costs, food waste and patient satisfaction in a paediatric hospital? A pilot study 在儿科医院，客房服务系统将如何影响膳食摄入量、食物成本、食物浪费和病人满意度?一项初步研究
Journal of Foodservice Pub Date : 2008-09-22 DOI: 10.1111/j.1748-0159.2008.00103.x
Karen Kuperberg, Angelina Caruso, Susan Dello, Diana Mager
{"title":"How will a room service delivery system affect dietary intake, food costs, food waste and patient satisfaction in a paediatric hospital? A pilot study","authors":"Karen Kuperberg,&nbsp;Angelina Caruso,&nbsp;Susan Dello,&nbsp;Diana Mager","doi":"10.1111/j.1748-0159.2008.00103.x","DOIUrl":"10.1111/j.1748-0159.2008.00103.x","url":null,"abstract":"<p>The current meal delivery system at The Hospital for Sick Children is a cold-plating tray delivery system. Our goal was to determine the effect of a room service model on satisfaction, food costs/waste and macronutrient intake in an inpatient paediatric setting. A prospective cross-sectional study of inpatients (<i>n</i> = 54) was studied over 6 days, 3 days under the current system and 3 days under the pilot model. A satisfaction questionnaire was used to assess satisfaction, and tray tickets were used to assess food costs/waste and dietary intake. With room service, satisfaction increased (<i>P</i> &lt; 0.05), food costs decreased at breakfast and lunch (<i>P</i> &lt; 0.05), and reductions in waste occurred at all meals (<i>P</i> &lt; 0.05). There was an increase in energy, protein, carbohydrate and fat intake (<i>P</i> &lt; 0.05) during lunch. Piloting a room service model in an acute-care paediatric centre resulted in increased satisfaction, improved dietary intake and reduced food costs and waste, resulting in hospital-wide implementation.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 5","pages":"255-261"},"PeriodicalIF":0.0,"publicationDate":"2008-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2008.00103.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84175005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 31
Effective nutrition labeling of restaurant menu and pricing of healthy menu 有效的餐厅菜单营养标签和健康菜单定价
Journal of Foodservice Pub Date : 2008-09-22 DOI: 10.1111/j.1748-0159.2008.00108.x
Johye Hwang, Carol L. Lorenzen
{"title":"Effective nutrition labeling of restaurant menu and pricing of healthy menu","authors":"Johye Hwang,&nbsp;Carol L. Lorenzen","doi":"10.1111/j.1748-0159.2008.00108.x","DOIUrl":"10.1111/j.1748-0159.2008.00108.x","url":null,"abstract":"<p>Providing nutritional information on restaurant menus may help customers make healthier eating choices. This paper presents the results of a two-phase study designed to identify (i) the most preferred amount of nutritional information for a menu, (ii) whether presentation of nutritional information influenced healthier choices, and (iii) whether people are willing to pay more for food choices they perceive to be healthier. We found that participants’ attitudes toward the amount of nutritional information and toward the credibility of its source correlated directly to the amount of nutritional information presented; the more nutritional information presented, the more helpful the information and the more credible the source. Additionally, the participants’ nutrition-related and overall attitudes toward a menu item were influenced by the provision of nutritional information. The participants showed the most positive attitudes toward a low-fat item and were willing to pay more for that item when nutrition information was provided.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 5","pages":"270-276"},"PeriodicalIF":0.0,"publicationDate":"2008-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2008.00108.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83520929","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 129
The Microbiological Safety of Food in Healthcare Settings 医疗机构食品的微生物安全
Journal of Foodservice Pub Date : 2008-09-22 DOI: 10.1111/j.1748-0159.2008.00102.x
Dr Heather Hartwell
{"title":"The Microbiological Safety of Food in Healthcare Settings","authors":"Dr Heather Hartwell","doi":"10.1111/j.1748-0159.2008.00102.x","DOIUrl":"10.1111/j.1748-0159.2008.00102.x","url":null,"abstract":"","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 5","pages":"286-287"},"PeriodicalIF":0.0,"publicationDate":"2008-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2008.00102.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90445784","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 8
Thermal death time of Salmonella Typhimurium in oyster meat: establishment and application in a heat-treated ceviche recipe 牡蛎肉中鼠伤寒沙门氏菌的热死亡时间:在热处理酸橘汁腌鱼配方中的建立和应用
Journal of Foodservice Pub Date : 2008-09-22 DOI: 10.1111/j.1748-0159.2008.00106.x
Ina Isabel B. Plaza, Alonzo A. Gabriel
{"title":"Thermal death time of Salmonella Typhimurium in oyster meat: establishment and application in a heat-treated ceviche recipe","authors":"Ina Isabel B. Plaza,&nbsp;Alonzo A. Gabriel","doi":"10.1111/j.1748-0159.2008.00106.x","DOIUrl":"10.1111/j.1748-0159.2008.00106.x","url":null,"abstract":"<p>The absence of heating processes in the preparation of oyster ceviche makes the dish a potential cause of foodborne illnesses. Hence, this study was conducted to establish the thermal death time at 60°C (<i>D</i><sub>60°C</sub>) of the pathogen <i>Salmonella</i> Typhimurium in oyster meat so that it may be applied in the preparation of a heat-treated oyster ceviche recipe. The established <i>D</i><sub>60°C</sub> was used to calculate a heating protocol capable of deactivating 99.999% of the pathogen. Results showed that the heat treatment significantly (<i>P</i> ≤ 0.05) reduced the microbial populations in the oyster meats. Penetrometer and colorimeter measurements of the softness and color characteristics revealed that the heating process significantly influenced these characteristics. However, sensory analyses showed that test panelists did not detect significant differences between the color and texture of control and treatment oyster meats. Only some specific descriptors related to oyster appearance and aroma were given significantly different sensory evaluation scores.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 5","pages":"277-285"},"PeriodicalIF":0.0,"publicationDate":"2008-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2008.00106.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89625766","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 8
Balancing the risks and benefits of fish for sensitive populations 平衡鱼类对敏感人群的风险和利益
Journal of Foodservice Pub Date : 2008-08-26 DOI: 10.1111/j.1748-0159.2008.00111.x
Charles R. Santerre
{"title":"Balancing the risks and benefits of fish for sensitive populations","authors":"Charles R. Santerre","doi":"10.1111/j.1748-0159.2008.00111.x","DOIUrl":"10.1111/j.1748-0159.2008.00111.x","url":null,"abstract":"<p>In recent years, a number of concerns have been raised about the safety of fish. Environmental pollutants that accumulate in selected seafood products have caused some to regard fish as potentially dangerous for fetuses, nursing infants and young children. Yet, nutritionists contend that seafood can provide benefits which far outweigh the risks. In this review, we will briefly discuss the health benefits of eating fish, and compare these to the risks from two environmental pollutants (mercury and polychlorinated biphenyls or PCBs). In addition, we will provide advice for sensitive populations (women who will become pregnant, pregnant or nursing women, and children younger than 6 years of age), which can help them to make informed decisions involving fish consumption. The ultimate goal is to maximize the benefits and minimize the risks from eating seafood.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 4","pages":"205-212"},"PeriodicalIF":0.0,"publicationDate":"2008-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2008.00111.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87219477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 14
首页 上一页 下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：604180095
Book学术官方微信