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service</title> <meta name="description" content="Search results for: food service"> <meta name="keywords" content="food service"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler 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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="food service"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 7136</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: food service</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7136</span> Re-Defining Food Waste and Food Waste Management in the Food Service Sector: A Case Study in a University Food Service Unit</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Boineelo%20P.%20Lefadola">Boineelo P. Lefadola</a>, <a href="https://publications.waset.org/abstracts/search?q=Annemarie%20T.%20Viljoen"> Annemarie T. Viljoen</a>, <a href="https://publications.waset.org/abstracts/search?q=Gerrie%20E.%20Du%20Rand"> Gerrie E. Du Rand</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The food service sector wastes staggering quantities of food. More than one-third of food produced today gets wasted. This is both perplexing and daunting given that not all that is wasted is accounted for when measuring food waste. It is recognised that the present food waste definitions are ambiguous and do not really take into account all food waste generated. The contention is that food waste in the food service sector can be prevented or reduced if we have an explicit food waste definition in the context of food service. This study, therefore, explores the definition of the concept of food waste in the food service sector and its implications on sustainable food waste management strategies. An ethnographic research approach was adopted. A university food service unit was selected as a research site. Data collection techniques employed included document analyses, participant observations, focus group discussions with front-of-house and back-of-house staff, and one-on-one interviews with staff on managerial positions. A grounded theory approach was applied to analyse data. The concept of food waste was constructed differently by different levels of staff. Whereas managers raised discussion from a financial perspective, BOH and FOH staff drew upon socio-cultural implications. This study lays the foundation for a harmonised definition of the concept of food waste in food service. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20service" title="food service">food service</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20waste" title=" food waste"> food waste</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20waste%20management" title=" food waste management"> food waste management</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainability" title=" sustainability"> sustainability</a> </p> <a href="https://publications.waset.org/abstracts/85967/re-defining-food-waste-and-food-waste-management-in-the-food-service-sector-a-case-study-in-a-university-food-service-unit" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/85967.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">274</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7135</span> Quality Service Standard of Food and Beverage Service Staff in Hotel</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Thanasit%20Suksutdhi">Thanasit Suksutdhi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This survey research aims to study the standard of service quality of food and beverage service staffs in hotel business by studying the service standard of three sample hotels, Siam Kempinski Hotel Bangkok, Four Seasons Resort Chiang Mai, and Banyan Tree Phuket. In order to find the international service standard of food and beverage service, triangular research, i.e. quantitative, qualitative, and survey were employed. In this research, questionnaires and in-depth interview were used for getting the information on the sequences and method of services. There were three parts of modified questionnaires to measure service quality and guest’s satisfaction including service facilities, attentiveness, responsibility, reliability, and circumspection. This study used sample random sampling to derive subjects with the return rate of the questionnaires was 70% or 280. Data were analyzed by SPSS to find arithmetic mean, SD, percentage, and comparison by t-test and One-way ANOVA. The results revealed that the service quality of the three hotels were in the international level which could create high satisfaction to the international customers. Recommendations for research implementations were to maintain the area of good service quality, and to improve some dimensions of service quality such as reliability. Training in service standard, product knowledge, and new technology for employees should be provided. Furthermore, in order to develop the service quality of the industry, training collaboration between hotel organization and educational institutions in food and beverage service should be considered. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=service%20standard" title="service standard">service standard</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20and%20beverage%20department" title=" food and beverage department"> food and beverage department</a>, <a href="https://publications.waset.org/abstracts/search?q=sequence%20of%20service" title=" sequence of service"> sequence of service</a>, <a href="https://publications.waset.org/abstracts/search?q=service%20method" title=" service method"> service method</a> </p> <a href="https://publications.waset.org/abstracts/9761/quality-service-standard-of-food-and-beverage-service-staff-in-hotel" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/9761.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">352</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7134</span> The Relationship among Exercise Participation, Job Stress and Job Satisfaction: A Study on Food Service Employees in Taiwan</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jui-Hsiu%20Chang">Jui-Hsiu Chang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> As an increasing number of restaurants are growing, the demand for man force in the food service industry is dramatically increasing as well. However, food service workers often complete the heavy workload, infrequent breaks, long hours and shifts. With the overwhelming workload, many workers have experienced high injury rates. As a result, the restaurant industry reports a higher employee turnover rate compare to other service industries in Taiwan. Restaurant managers are seeing ways to retain good employees in order to provide good quality service for daily operation. The purpose of this study was to explore the relationship among exercise participation, job stress and job satisfaction on the food service employees. In addition, to examine how the job stress affected their job satisfaction. A survey using a self-reported questionnaire was conducted to collect data, and 269 questionnaires were collected for data analysis. The obtained materials were analyzed using descriptive statistic, independent t-test, one-way ANOVA, linear regression analysis. The results show that 1. Job stress had a significantly negative influence on employees’ job satisfaction. 2. Exercise participation had significantly positive influence on employees’ job satisfaction. 3. Job stress and job satisfaction varied among the groups of respondent with different level of exercise involvement. Furthermore, the practical implications were proposed for the food service company management when developing daily operational strategies. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=exercise%20participation" title="exercise participation">exercise participation</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20service%20employees" title=" food service employees"> food service employees</a>, <a href="https://publications.waset.org/abstracts/search?q=job%20satisfaction" title=" job satisfaction"> job satisfaction</a>, <a href="https://publications.waset.org/abstracts/search?q=job%20stress" title=" job stress"> job stress</a> </p> <a href="https://publications.waset.org/abstracts/73258/the-relationship-among-exercise-participation-job-stress-and-job-satisfaction-a-study-on-food-service-employees-in-taiwan" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/73258.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">268</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7133</span> A Comparative Evaluation on the Quality of Products and Quality of Services of the Five Selected Fast Food Restaurants in Manila</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20Pagasa%20Nanette%20Rotairo">M. Pagasa Nanette Rotairo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The research focuses on the effectiveness, responsiveness, adequacy, and appropriateness of customer service of selected fast food restaurant using William Dunn’s four evaluation criteria tantamount to the focus of the research. Due to efficiency the fast food restaurants offer and the increasing demand for acquiring its services, the researcher conducted a study on the effectiveness of customer service of five popular restaurants in Metro Manila. Using descriptive method, the research is furthered in par with evaluation and implementation of different instruments effective for data gathering to further scientific judgment. Results of this research indicate that consumers consider the quality service as the major reason in patronizing fast food restaurants while they consider cleanliness and customer satisfaction as their least concern. Details of this study provided support on how the proposed operational model can further improve the services of fast food restaurants. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=customer%20satisfaction" title="customer satisfaction">customer satisfaction</a>, <a href="https://publications.waset.org/abstracts/search?q=customer%20service" title=" customer service"> customer service</a>, <a href="https://publications.waset.org/abstracts/search?q=restaurant%20management" title=" restaurant management"> restaurant management</a>, <a href="https://publications.waset.org/abstracts/search?q=business%20operations" title=" business operations"> business operations</a> </p> <a href="https://publications.waset.org/abstracts/96552/a-comparative-evaluation-on-the-quality-of-products-and-quality-of-services-of-the-five-selected-fast-food-restaurants-in-manila" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/96552.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">210</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7132</span> Copper Content in Daily Food Rations Planned and Served to Students from Selected Military Academies and Soldiers Doing Compulsory Military Service in the Polish Army</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=J.%20Bertrandt">J. Bertrandt</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20K%C5%82os"> A. Kłos</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Waszkowski"> R. Waszkowski</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20Nowicki"> T. Nowicki</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Pytlak"> R. Pytlak</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20St%C4%99zycka"> E. Stęzycka</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Gazdzinska"> A. Gazdzinska</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of the work was estimation of copper intake with the daily food rations used for alimentation of students of military high schools and soldiers doing compulsory military service in the Polish Army. An average planned copper content in daily food rations used for alimentation of students and soldiers amounted to 2.49±0.35 mg, and 2.44±0.25 mg respectively. The copper content in the daily food ration given for consumption to students amounted from 1.81±0.14 mg to 2.58±0.44 mg while daily food rations served to soldiers delivered from 2.06±0.45 mg to 2.13±0.33 mg. The copper content in the rations planned for students and soldiers’ alimentation was within the limits of the norms obligatory in Poland. Daily food rations given for consumption, except rations served for students, were within the limits of the recommended norms, but food rations really eaten by examined men didn’t cover the requirements for copper. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=copper" title="copper">copper</a>, <a href="https://publications.waset.org/abstracts/search?q=daily%20food%20ration" title=" daily food ration"> daily food ration</a>, <a href="https://publications.waset.org/abstracts/search?q=military%20service" title=" military service"> military service</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20security" title=" food security"> food security</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition" title=" nutrition"> nutrition</a> </p> <a href="https://publications.waset.org/abstracts/3786/copper-content-in-daily-food-rations-planned-and-served-to-students-from-selected-military-academies-and-soldiers-doing-compulsory-military-service-in-the-polish-army" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/3786.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">275</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7131</span> The Research on Human Resource Management Problem of Turkish Fast Food Company</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mai%20Maitiaili%20Tuerdi">Mai Maitiaili Tuerdi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Turkey is one of the countries in which fast food service is growing increasingly in the world. The emergence of KFC and McDonald's to Turkish market is affecting every aspects of local fast-food services. The Turkey's famous catering companies named "Simit Sarayi" and "Güllüoğlu" are famous for accepting the Western fast food management service and skills in order to increase their market share. Also, they have created their unique management skills in this field. In this paper, through empirical and comparative study method we will analyze the famous Turkish local fast-food companies and western human resource management. We will argue how to create and adapt the human resource management while the company is economically and socially growing. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=human%20resources%20management" title="human resources management">human resources management</a>, <a href="https://publications.waset.org/abstracts/search?q=Turkey" title=" Turkey"> Turkey</a>, <a href="https://publications.waset.org/abstracts/search?q=fast%20food" title=" fast food"> fast food</a>, <a href="https://publications.waset.org/abstracts/search?q=management" title=" management"> management</a> </p> <a href="https://publications.waset.org/abstracts/11465/the-research-on-human-resource-management-problem-of-turkish-fast-food-company" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11465.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">348</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7130</span> The Effect of Artificial Intelligence on Food and Beverages</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Remon%20Karam%20Zakry%20Kelada">Remon Karam Zakry Kelada</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This survey research ambitions to examine the usual of carrier quality of meals and beverage provider staffs in lodge business by way of studying the carrier fashionable of 3 pattern inns, Siam Kempinski lodge Bangkok, four Seasons lodge Chiang Mai, and Banyan Tree Phuket. as a way to locate the international provider general of food and beverage provider, triangular research, i.e. quantitative, qualitative, and survey were hired. on this research, questionnaires and in-depth interview have been used for getting the statistics on the sequences and method of services. There had been three components of modified questionnaires to degree carrier pleasant and visitor’s satisfaction inclusive of carrier facilities, attentiveness, obligation, reliability, and circumspection. This observe used pattern random sampling to derive topics with the go back fee of the questionnaires changed into 70% or 280. information have been analyzed via SPSS to find mathematics mean, SD, percent, and comparison by using t-take a look at and One-manner ANOVA. The outcomes revealed that the service first-rate of the three lodges have been in the worldwide stage that could create excessive pride to the international clients. hints for studies implementations have been to hold the area of precise carrier satisfactory, and to enhance some dimensions of service fine together with reliability. training in service fashionable, product expertise, and new generation for employees must be provided. furthermore, for you to develop the provider pleasant of the enterprise, training collaboration among inn corporation and academic institutions in food and beverage carrier should be considered. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20and%20beverage%20staff" title="food and beverage staff">food and beverage staff</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20poisoning" title=" food poisoning"> food poisoning</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20production" title=" food production"> food production</a>, <a href="https://publications.waset.org/abstracts/search?q=hygiene%20knowledge%20BPA" title=" hygiene knowledge BPA"> hygiene knowledge BPA</a>, <a href="https://publications.waset.org/abstracts/search?q=health" title=" health"> health</a>, <a href="https://publications.waset.org/abstracts/search?q=regulations" title=" regulations"> regulations</a>, <a href="https://publications.waset.org/abstracts/search?q=toxicity%20service%20standard" title=" toxicity service standard"> toxicity service standard</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20and%20beverage%20department" title=" food and beverage department"> food and beverage department</a>, <a href="https://publications.waset.org/abstracts/search?q=sequence%20of%20service" title=" sequence of service"> sequence of service</a>, <a href="https://publications.waset.org/abstracts/search?q=service%20method" title=" service method"> service method</a> </p> <a href="https://publications.waset.org/abstracts/190596/the-effect-of-artificial-intelligence-on-food-and-beverages" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/190596.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">34</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7129</span> Multi-Stakeholder Engagement in the Food Waste Ecosystem: Opportunities and Policy Initiatives in Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Victor%20Oyewumi%20Ogunbiyi">Victor Oyewumi Ogunbiyi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Food waste is a global sustainability issue that demands that multiple stakeholders participate in solving it. This article examines how different food system stakeholders are held responsible in the policy debate related to food waste reduction. The study adopts a qualitative approach, paying attention to the views of both public and private policymakers and constructing their views relating to opportunities and policy initiatives towards waste reduction. The data consists of a list of opportunities and food policy initiatives in the development process in Nigeria. The authors identify three emerging opportunities: sectoral growth, technological demands in food service, and sustainable collaborative behaviour. The findings also revealed key policy initiatives for development: law and regulations, multi-stakeholder collaboration, economic incentives, research, and new knowledge. The study extends the marketing literature on food sustainability by investigating several stakeholders’ roles beyond the practical management of the food services sector. Additionally, considering policy initiative development for food waste mitigation sheds light on how stakeholders’ policy initiatives can sustain the food service sector. Finally, the authors outline policy implications. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=multistakeholder%20engagement" title="multistakeholder engagement">multistakeholder engagement</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20services" title=" food services"> food services</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20waste" title=" food waste"> food waste</a>, <a href="https://publications.waset.org/abstracts/search?q=policy%20initiatives" title=" policy initiatives"> policy initiatives</a>, <a href="https://publications.waset.org/abstracts/search?q=Nigeria" title=" Nigeria"> Nigeria</a> </p> <a href="https://publications.waset.org/abstracts/166853/multi-stakeholder-engagement-in-the-food-waste-ecosystem-opportunities-and-policy-initiatives-in-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/166853.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">77</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7128</span> Efficiency and Scale Elasticity in Network Data Envelopment Analysis: An Application to International Tourist Hotels in Taiwan</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Li-Hsueh%20Chen">Li-Hsueh Chen</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Efficient operation is more and more important for managers of hotels. Unlike the manufacturing industry, hotels cannot store their products. In addition, many hotels provide room service, and food and beverage service simultaneously. When efficiencies of hotels are evaluated, the internal structure should be considered. Hence, based on the operational characteristics of hotels, this study proposes a DEA model to simultaneously assess the efficiencies among the room production division, food and beverage production division, room service division and food and beverage service division. However, not only the enhancement of efficiency but also the adjustment of scale can improve the performance. In terms of the adjustment of scale, scale elasticity or returns to scale can help to managers to make decisions concerning expansion or contraction. In order to construct a reasonable approach to measure the efficiencies and scale elasticities of hotels, this study builds an alternative variable-returns-to-scale-based two-stage network DEA model with the combination of parallel and series structures to explore the scale elasticities of the whole system, room production division, food and beverage production division, room service division and food and beverage service division based on the data of international tourist hotel industry in Taiwan. The results may provide valuable information on operational performance and scale for managers and decision makers. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=efficiency" title="efficiency">efficiency</a>, <a href="https://publications.waset.org/abstracts/search?q=scale%20elasticity" title=" scale elasticity"> scale elasticity</a>, <a href="https://publications.waset.org/abstracts/search?q=network%20data%20envelopment%20analysis" title=" network data envelopment analysis"> network data envelopment analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=international%20tourist%20hotel" title=" international tourist hotel"> international tourist hotel</a> </p> <a href="https://publications.waset.org/abstracts/44908/efficiency-and-scale-elasticity-in-network-data-envelopment-analysis-an-application-to-international-tourist-hotels-in-taiwan" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/44908.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">225</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7127</span> Evaluation of E-Government Service Quality</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nguyen%20Manh%20Hien">Nguyen Manh Hien</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Service quality is the highest requirement from users, especially for the service in electronic government. During the past decades, it has become a major area of academic investigation. Considering this issue, there are many researches that evaluated the dimensions and e-service contexts. This study also identified the dimensions of service quality but focused on a new conceptual and provides a new methodological in developing measurement scales of e-service quality such as information quality, service quality and organization quality. Finally, the study will suggest a key factor to evaluate e-government service quality better. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dimensionality" title="dimensionality">dimensionality</a>, <a href="https://publications.waset.org/abstracts/search?q=e-government" title=" e-government"> e-government</a>, <a href="https://publications.waset.org/abstracts/search?q=e-service" title=" e-service"> e-service</a>, <a href="https://publications.waset.org/abstracts/search?q=e-service%20quality" title=" e-service quality"> e-service quality</a> </p> <a href="https://publications.waset.org/abstracts/2685/evaluation-of-e-government-service-quality" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/2685.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">541</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7126</span> Food Processing Role in Ensuring Food and Health Security</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Haseeb">Muhammad Haseeb</a> </p> <p class="card-text"><strong>Abstract:</strong></p> It is crucial to have a balanced approach to food's energy and nutritional content in a world with limited resources. The preservation of the environment is vital, and both the agrifood-making and food service sectors will be requested to use fewer resources to produce a wider range of existing foods and develop imaginative foods that are physiologically appropriate for a better sense of good health, have long shelf lives and are conveniently transportable. Delivering healthy diets that satisfy consumer expectations from robust and sustainable agrifood systems is necessary in a world that is changing and where natural resources are running out. Across the whole food supply chain, an integrated multi-sectoral approach is needed to alleviate global food and nutrition insecurity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=health" title="health">health</a>, <a href="https://publications.waset.org/abstracts/search?q=food" title=" food"> food</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition" title=" nutrition"> nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=supply%20chain" title=" supply chain"> supply chain</a> </p> <a href="https://publications.waset.org/abstracts/192289/food-processing-role-in-ensuring-food-and-health-security" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/192289.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">18</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7125</span> A Study of Food Safety Perception of Undergraduate Students in Taiwan</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=K.%20Y.%20Shih">K. Y. Shih</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20M.%20Lin"> H. M. Lin</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Y.%20Lee"> S. Y. Lee</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20L.%20Hong"> T. L. Hong</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Recently a number of food safety scandals have been on the news. In view of the fact that in Taiwan the majority of undergraduate college students reside in the dorms and dine out, the problem of restaurant sanitation is of utmost importance in their lives. The purpose of this study is to analyze students' dining habit and their perception of food safety. Four universities in the city of Tainan were randomly selected, and from each selected university a class was then chosen to receive 50 questionnaires. The total of 200 questionnaires yielded 144 usable returns. Students were asked to respond to questions, and each question was graded on a scale from 1 to 5 according to the importance. There were 32 questions ranging over various aspects: cleanliness of surroundings, washroom, food sanitation, serving temperature, kitchen sanitation, and service personnel cleanliness. It is found that the food sanitation received the highest score, while the service personnel ranked the lowest. An incidental finding is that the students tend to dine out in groups and as such their choice of restaurants are mostly dictated by consensus. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20safety" title="food safety">food safety</a>, <a href="https://publications.waset.org/abstracts/search?q=restaurant" title=" restaurant"> restaurant</a>, <a href="https://publications.waset.org/abstracts/search?q=risk%20perception" title=" risk perception"> risk perception</a>, <a href="https://publications.waset.org/abstracts/search?q=sanitation" title=" sanitation"> sanitation</a> </p> <a href="https://publications.waset.org/abstracts/83814/a-study-of-food-safety-perception-of-undergraduate-students-in-taiwan" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/83814.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">159</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7124</span> How to Ensure Environmental Sustainability and Food Security through the Use of Payments for Environmental Services in Developing Countries</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Carlos%20Alves">Carlos Alves</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This research paper demonstrates how payments for environmental services (PES) can be an effective mechanism to combat food insecurity and reduce environmental degradation in developing countries. The paper begins by discussing how environmental services affect each one of the pillars of food security: availability, access, and utilization of food. However, due to numerous global environmental challenges, a new pillar of food security based on environmental sustainability is proposed and discussed. An argument is then made that PES can usefully combat food insecurity. It can provide an extra income to those who take on environmental service and help them to have a better access to food. In order to be successful in addressing food insecurity, PES schemes should target on the poor and redress issues that can prevent their effectiveness. Finally, the research presents a case study that discusses how several developing countries addressed problems and successfully developed PES programs. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=environmental%20sustainability" title="environmental sustainability">environmental sustainability</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20security" title=" food security"> food security</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition" title=" nutrition"> nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=payments%20for%20environmental%20services" title=" payments for environmental services"> payments for environmental services</a> </p> <a href="https://publications.waset.org/abstracts/47623/how-to-ensure-environmental-sustainability-and-food-security-through-the-use-of-payments-for-environmental-services-in-developing-countries" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/47623.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">392</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7123</span> Evaluation of Food Services by the Patients in Hospitals of Athens in Greece</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=I.%20Mentziou">I. Mentziou</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20Delezos"> C. Delezos</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Nestoridou"> A. Nestoridou</a>, <a href="https://publications.waset.org/abstracts/search?q=G.%20Boskou"> G. Boskou </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: The system of production and distribution of meals can have a significant impact on the food intake of hospital patients who are likely to develop malnutrition. In hospitals, the consequences of food borne infections can range from annoying to life-threatening for a patient, since they can lead up to death in vulnerable groups. Aim: The aim of the present study was to evaluate the satisfaction of the patients from the food services in Greek hospitals. Methods: Eleven hospitals of the Attica region were chosen. The sample derived from 637 adult patients who were hospitalized in those hospitals, during the period September 2009 - April 2010. Tailor made questionnaires were used to interview patients upon their satisfaction from the current food service system as well as from the total quality management system of the hospital. The number of completed questionnaires was proportional to the hospital capacity. Results: The majority of the patients seem to be pleased from the quality and the variety of the meals; they judged positively the behaviour of the food service personnel and the hygiene of serving conditions. Patients made suggestions for more frequent meals, larger variety of choices and better presented meals served under proper hygiene conditions by the personnel. Conclusions: The results indicate that the patients are satisfied in regards to the meal choices and the serving methods. However, factors like temperature and hygiene conditions are not always perceived to be in a way that fulfills the necessary prerequisite requirements. A total quality management system as a driver for better patient satisfaction is Indispensable. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=evaluation" title="evaluation">evaluation</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20service" title=" food service"> food service</a>, <a href="https://publications.waset.org/abstracts/search?q=HACCP" title=" HACCP"> HACCP</a>, <a href="https://publications.waset.org/abstracts/search?q=hospital" title=" hospital"> hospital</a>, <a href="https://publications.waset.org/abstracts/search?q=patients" title=" patients"> patients</a> </p> <a href="https://publications.waset.org/abstracts/26149/evaluation-of-food-services-by-the-patients-in-hospitals-of-athens-in-greece" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26149.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">515</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7122</span> Adoption of Lean Thinking and Service Improvement for Care Home Service</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chuang-Chun%20Chiou">Chuang-Chun Chiou</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Ageing population is a global trend; therefore the need of care service has been increasing dramatically. There are three basic forms of service delivered to the elderly: institution, community, and home. Particularly, the institutional service can be seen as an extension of medical service. The nursing home or so-called care home which is equipped with professional staff and facilities can provide a variety of service including rehabilitation service, short-term care, and long term care. Similar to hospital and other health care service, care home service do need to provide quality and cost-effective service to satisfy the dwellers. The main purpose of this paper is to show how lean thinking and service innovation can be applied to care home operation. The issues and key factors of implementing lean practice are discussed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=lean" title="lean">lean</a>, <a href="https://publications.waset.org/abstracts/search?q=service%20improvement" title=" service improvement"> service improvement</a>, <a href="https://publications.waset.org/abstracts/search?q=SERVQUAL" title=" SERVQUAL"> SERVQUAL</a>, <a href="https://publications.waset.org/abstracts/search?q=care%20home%20service" title=" care home service"> care home service</a> </p> <a href="https://publications.waset.org/abstracts/7248/adoption-of-lean-thinking-and-service-improvement-for-care-home-service" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/7248.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">606</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7121</span> Design of Cloud Service Brokerage System Intermediating Integrated Services in Multiple Cloud Environment</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Dongjae%20Kang">Dongjae Kang</a>, <a href="https://publications.waset.org/abstracts/search?q=Sokho%20Son"> Sokho Son</a>, <a href="https://publications.waset.org/abstracts/search?q=Jinmee%20Kim"> Jinmee Kim</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cloud service brokering is a new service paradigm that provides interoperability and portability of application across multiple Cloud providers. In this paper, we designed cloud service brokerage system, any broker, supporting integrated service provisioning and SLA based service life cycle management. For the system design, we introduce the system concept and whole architecture, details of main components and use cases of primary operations in the system. These features ease the Cloud service provider and customer’s concern and support new Cloud service open market to increase cloud service profit and prompt Cloud service echo system in cloud computing related area. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cloud%20service%20brokerage" title="cloud service brokerage">cloud service brokerage</a>, <a href="https://publications.waset.org/abstracts/search?q=multiple%20Clouds" title=" multiple Clouds"> multiple Clouds</a>, <a href="https://publications.waset.org/abstracts/search?q=Integrated%20service%20provisioning" title=" Integrated service provisioning"> Integrated service provisioning</a>, <a href="https://publications.waset.org/abstracts/search?q=SLA" title=" SLA"> SLA</a>, <a href="https://publications.waset.org/abstracts/search?q=network%20service" title=" network service"> network service</a> </p> <a href="https://publications.waset.org/abstracts/17018/design-of-cloud-service-brokerage-system-intermediating-integrated-services-in-multiple-cloud-environment" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/17018.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">488</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7120</span> Ways Management of Foods Not Served to Consumers in Food Service Sector</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Marzena%20Tomaszewska">Marzena Tomaszewska</a>, <a href="https://publications.waset.org/abstracts/search?q=Beata%20Bilska"> Beata Bilska</a>, <a href="https://publications.waset.org/abstracts/search?q=Danuta%20Kolozyn-Krajewska"> Danuta Kolozyn-Krajewska</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Food loss and food waste are a global problem of the modern economy. The research undertaken aimed to analyze how food is handled in catering establishments when it comes to food waste and to demonstrate main ways of management with foods/dishes not served to consumers. A survey study was conducted from January to June 2019. The selection of catering establishments participating in the study was deliberate. The study included establishments located only in Mazowieckie Voivodeship (Poland). 42 completed questionnaires were collected. In some questions, answers were based on a 5-point scale of 1 to 5 (from 'always'/'every day' to 'never'). The survey also included closed questions with a suggested cafeteria of answers. The respondents stated that in their workplaces, dishes served cold and hot ready meals are discarded every day or almost every day (23.7% and 20.5% of answers respectively). A procedure most frequently used for dealing with dishes not served to consumers on a given day is their storage at a cool temperature until the following day. In the research, 1/5 of respondents admitted that consumers 'always' or 'usually' leave uneaten meals on their plates, and over 41% 'sometimes' do so. It was found additionally that food not used in food service sector is most often thrown into a public container for rubbish. Most often thrown into the public container (with communal trash) were: expired products (80.0%), plate waste (80.0%), and inedible products (fruit and vegetable peels, egg shells) (77.5%). Most frequently into the container dedicated only for food waste were thrown out used deep-frying oil (62.5%). 10% of respondents indicated that inedible products in their workplaces is allocate for animal feeds. Food waste in the food service sector still remains an insufficiently studied issue, as owners of these objects are often unwilling to disclose data pertaining to the subject. Incorrect ways of management with foods not served to consumers were observed. There is the need to develop the educational activities for employees and management in the context of food waste management in the food service sector. This publication has been developed under the contract with the National Center for Research and Development No Gospostrateg1/385753/1/NCBR/2018 for carrying out and funding of a project implemented as part of the 'The social and economic development of Poland in the conditions of globalizing markets - GOSPOSTRATEG' program entitled 'Developing a system for monitoring wasted food and an effective program to rationalize losses and reduce food wastage' (acronym PROM). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20waste" title="food waste">food waste</a>, <a href="https://publications.waset.org/abstracts/search?q=inedible%20products" title=" inedible products"> inedible products</a>, <a href="https://publications.waset.org/abstracts/search?q=plate%20waste" title=" plate waste"> plate waste</a>, <a href="https://publications.waset.org/abstracts/search?q=used%20deep-frying%20oil" title=" used deep-frying oil"> used deep-frying oil</a> </p> <a href="https://publications.waset.org/abstracts/116786/ways-management-of-foods-not-served-to-consumers-in-food-service-sector" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/116786.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">119</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7119</span> Service Strategy And Innovation In The Food Service Industry: Basis For Designing A Competitive Advantage Model</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ma.%20Dina%20Datiles%20Jimenez">Ma. Dina Datiles Jimenez</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Service strategy and service Innovation has something to do with the success of the foodservice business. The foodservice business nowadays has become more competitive, and technology driven. This study aimed to determine and investigate the service innovation and strategies of the food service industry and the challenges during the pandemic to serve as the basis for a competitive advantage model. The study used mixed methods, including descriptive quantitative and qualitative methods. The Metro Manila foodservice managers were the target population of the study, which consisted of an estimated 1500 respondents from the selected cities. The assessment of service innovation for the following dimensions: product-related dimension; market-related dimension; process-related dimension; and organization-related dimension, when classified according to profile, was very large for age, gender, and educational attainment. When respondents are classified according to profile, the service strategy in terms of customer service strategy, after-sales service strategy, maintenance service strategy, research and development-oriented service strategy, and operational services strategy were all assessed with a very large extent of implementation. There was a significant difference in all four aspects of service innovation when classified based on age. However, for gender, only the market and process dimensions showed significant differences, while the product and organization conveyed no significant differences. Consequently, the evidence was not enough to prove that educational attainment differs from one another on the four aspects of service innovation. There was sufficient evidence to prove that the ages differ from one another in all aspects of service strategies. While gender and educational attainment showed no significant difference in the assessment of service strategies, Training on the trends in the foodservice industry during the pandemic is offered; technical maintenance is evident; the company allotted budget for outsourcing training; the quality control system; and online customer feedback were revealed as major indicators for service strategy. Fear of viruses, limited customers, a minimal work force, and low revenues were identified as challenges faced by the foodservice industry. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=foodservice%20industry" title="foodservice industry">foodservice industry</a>, <a href="https://publications.waset.org/abstracts/search?q=service%20innovation" title=" service innovation"> service innovation</a>, <a href="https://publications.waset.org/abstracts/search?q=service%20strategy" title=" service strategy"> service strategy</a>, <a href="https://publications.waset.org/abstracts/search?q=competitive%20advantage" title=" competitive advantage"> competitive advantage</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainability" title=" sustainability"> sustainability</a>, <a href="https://publications.waset.org/abstracts/search?q=technology" title=" technology"> technology</a> </p> <a href="https://publications.waset.org/abstracts/167323/service-strategy-and-innovation-in-the-food-service-industry-basis-for-designing-a-competitive-advantage-model" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/167323.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">79</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7118</span> Food Service Waste Management In Nigeria: Emerging Opportunities And Policy Initiatives For Mitigation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Victor%20Oyewumi%20Ogunbiyi">Victor Oyewumi Ogunbiyi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Food waste is recognised as one of the major global challenges in achieving a sustainable future. Currently, very little is known about the multi-stakeholder approach to food waste management downstream of the supply chain, particularly in the foodservice sector. In order to better understand and explain the complex issues of food waste, a qualitative study was conducted on the generation of food waste in food services (restaurants, catering, canteens, and local food vendors) and policy initiatives to mitigate it from the perspective of the stakeholders. A semi-structured interview approach and observation were used to collect data from some 32 selected stakeholders in Garki, Abuja, Nigeria. Thematic analysis was employed to analyse the data from the qualitative instrument adopted in this study. Results revealed that the attitude of stakeholders, poor environmental hygiene, poor food cooking skills and handling, and lack of communication are the major causes of food waste. This study identified seven policy initiatives: regulations, information and education campaigns, economic instruments, mobile applications, stakeholders’ collaboration, firm internal action, and training. Finally, we link policy initiatives to food waste mitigation to provide a response to the damaging shock of food waste. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20waste" title="food waste">food waste</a>, <a href="https://publications.waset.org/abstracts/search?q=foodservices" title=" foodservices"> foodservices</a>, <a href="https://publications.waset.org/abstracts/search?q=emerging%20opportunities" title=" emerging opportunities"> emerging opportunities</a>, <a href="https://publications.waset.org/abstracts/search?q=policy%20initiatives" title=" policy initiatives"> policy initiatives</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20waste%20prevention" title=" food waste prevention"> food waste prevention</a>, <a href="https://publications.waset.org/abstracts/search?q=multistakeholder.%20garki%20district-abuja" title=" multistakeholder. garki district-abuja"> multistakeholder. garki district-abuja</a> </p> <a href="https://publications.waset.org/abstracts/166789/food-service-waste-management-in-nigeria-emerging-opportunities-and-policy-initiatives-for-mitigation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/166789.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">81</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7117</span> Assessment of Food Safety Culture in Select Restaurants and a Produce Market in Doha, Qatar</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ipek%20Goktepe">Ipek Goktepe</a>, <a href="https://publications.waset.org/abstracts/search?q=Israa%20Elnemr"> Israa Elnemr</a>, <a href="https://publications.waset.org/abstracts/search?q=Hammad%20Asim"> Hammad Asim</a>, <a href="https://publications.waset.org/abstracts/search?q=Hao%20Feng"> Hao Feng</a>, <a href="https://publications.waset.org/abstracts/search?q=Mosbah%20Kushad"> Mosbah Kushad</a>, <a href="https://publications.waset.org/abstracts/search?q=Hee%20Park"> Hee Park</a>, <a href="https://publications.waset.org/abstracts/search?q=Sheikha%20Alzeyara"> Sheikha Alzeyara</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohammad%20Alhajri"> Mohammad Alhajri</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Food safety management in Qatar is under the shared oversight of multiple agencies in two government ministries (Ministry of Public Health and Ministry of Municipality and Environment). Despite the increasing number and diversity of the food service establishments, no systematic food surveillance system is in place in the country, which creates a gap in terms of determining the food safety attitudes and practices applied in the food service operations. Therefore, this study seeks to partially address this gap through determination of food safety knowledge among food handlers, specifically with respect to food preparation and handling practices, and sanitation methods applied in food service providers (FSPs) and a major market in Doha, Qatar. The study covered a sample of 53 FSPs randomly selected out of 200 FSPs. Face-to-face interviews with managers at participating FSPs were conducted using a 40-questions survey. Additionally, 120 produce handlers who are in direct contact with fresh produce at the major produce market in Doha were surveyed using a questionnaire containing 21 questions. A written informed consent was obtained from each survey participant. The survey data were analyzed using the chi-square test and correlation test. The significance was evaluated at p ˂ 0.05. The results from the FSPs surveys indicated that the average age of FSPs was 11 years, with the oldest and newest being established in 1982 and 2015, respectively. Most managers (66%) had college degree and 68% of them were trained on the food safety management system known as HACCP. These surveys revealed that FSP managers’ training and education level were highly correlated with the probability of their employees receiving food safety training while managers with lower education level had no formal training on food safety for themselves nor for their employees. Casual sit-in and fine dine-in restaurants consistently kept records (100%), followed by fast food (36%), and catering establishments (14%). The produce handlers’ survey results showed that none of the workers had any training on safe produce handling practices. The majority of the workers were in the age range of 31-40 years (37%) and only 38% of them had high-school degree. Over 64% of produce handlers claimed to wash their hands 4-5 times per day but field observations pointed limited handwashing as there was soap in the settings. This observation suggests potential food safety risks since a significant correlation (p ˂ 0.01) between the educational level and the hand-washing practices was determined. This assessment on food safety culture through determination of food and produce handlers' level of knowledge and practices, the first of its kind in Qatar, demonstrated that training and education are important factors which directly impact the food safety culture in FSPs and produce markets. These findings should help in identifying the need for on-site training of food handlers for effective food safety practices in food establishments in Qatar. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20safety" title="food safety">food safety</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20safety%20culture" title=" food safety culture"> food safety culture</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20service%20providers" title=" food service providers"> food service providers</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20handlers" title=" food handlers"> food handlers</a> </p> <a href="https://publications.waset.org/abstracts/64192/assessment-of-food-safety-culture-in-select-restaurants-and-a-produce-market-in-doha-qatar" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/64192.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">339</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7116</span> Production and Leftovers Usage Policies to Minimize Food Waste under Uncertain and Correlated Demand</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Esma%20Birisci">Esma Birisci</a>, <a href="https://publications.waset.org/abstracts/search?q=Ronald%20McGarvey"> Ronald McGarvey</a> </p> <p class="card-text"><strong>Abstract:</strong></p> One of the common problems in food service industry is demand uncertainty. This research presents a multi-criteria optimization approach to identify the efficient frontier of points lying between the minimum-waste and minimum-shortfall solutions within uncertain demand environment. It also addresses correlation across demands for items (e.g., hamburgers are often demanded with french fries). Reducing overproduction food waste (and its corresponding environmental impacts) and an aversion to shortfalls (leave some customer hungry) need to consider as two contradictory objectives in an all-you-care-to-eat environment food service operation. We identify optimal production adjustments relative to demand forecasts, demand thresholds for utilization of leftovers, and percentages of demand to be satisfied by leftovers, considering two alternative metrics for overproduction waste: mass; and greenhouse gas emissions. Demand uncertainty and demand correlations are addressed using a kernel density estimation approach. A statistical analysis of the changes in decision variable values across each of the efficient frontiers can then be performed to identify the key variables that could be modified to reduce the amount of wasted food at minimal increase in shortfalls. We illustrate our approach with an application to empirical data from Campus Dining Services operations at the University of Missouri. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=environmental%20studies" title="environmental studies">environmental studies</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20waste" title=" food waste"> food waste</a>, <a href="https://publications.waset.org/abstracts/search?q=production%20planning" title=" production planning"> production planning</a>, <a href="https://publications.waset.org/abstracts/search?q=uncertain%20and%20correlated%20demand" title=" uncertain and correlated demand"> uncertain and correlated demand</a> </p> <a href="https://publications.waset.org/abstracts/80500/production-and-leftovers-usage-policies-to-minimize-food-waste-under-uncertain-and-correlated-demand" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/80500.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">372</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7115</span> Increasing Value Added and Competitive Advantage by Technology Adoption</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Fidiana%20Suwitho">Fidiana Suwitho</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Research and community service is one of important lecturer assignment in Indonesia. This article was made to meet those needs by assisting home industry entrepreneurs of various chips in Banyuwangi. Community service in this scheme are intended to increase the revenue of craftsmen of chips by improving value added of chips through food engineering technology. Ibu Anisa has produced various kinds of chips that are breadfruit chips, banana chips, yam chips, and cassava chips. In business development, Ibu Anisa facing various problems both in terms of production and management aspects. The process of production and management and marketing are still conventional so that increased demand cannot be offset by production capacity. A researcher team of STIESIA has assist partners in the processing stage, from manually to the technologically. This activity has a positive impact to However, this process has not been reached on sustainable marketing aspect, which is where the partners are still difficult to reach a wider market because of limited access. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20engineering%20technology" title="food engineering technology">food engineering technology</a>, <a href="https://publications.waset.org/abstracts/search?q=value%20added%20of%20chips" title=" value added of chips"> value added of chips</a>, <a href="https://publications.waset.org/abstracts/search?q=community%20service" title=" community service"> community service</a> </p> <a href="https://publications.waset.org/abstracts/16263/increasing-value-added-and-competitive-advantage-by-technology-adoption" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16263.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">274</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7114</span> Perception of Hygiene Knowledge among Staff Working in Top Five Famous Restaurants of Male’</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zulaikha%20Reesha%20Rashaad">Zulaikha Reesha Rashaad</a> </p> <p class="card-text"><strong>Abstract:</strong></p> One of the major factors which can contribute greatly to success of catering businesses is to employ food and beverage staff having sound hygiene knowledge. Individuals having sound knowledge of hygiene has a higher chance of following safe food practices in food production. One of the leading causes of food poisoning and food borne illnesses has been identified as lack of hygiene knowledge among food and beverage staff working in catering establishments and restaurants. This research aims to analyze the hygiene knowledge among food and beverage staff working in top five restaurants of Male’, in relation to their age, educational background, occupation and training. The research uses quantitative and descriptive methods in data collection and in data analysis. Data was obtained through random sampling technique with self-administered survey questionnaires which was completed by 60 respondents working in 5 different restaurants operating at top level in Male’. The respondents of the research were service staff and chefs working in these restaurants. The responses to the questionnaires have been analyzed by using SPSS. The results of the research indicated that age, education level, occupation and training correlated with hygiene knowledge perception scores. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20and%20beverage%20staff" title="food and beverage staff">food and beverage staff</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20poisoning" title=" food poisoning"> food poisoning</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20production" title=" food production"> food production</a>, <a href="https://publications.waset.org/abstracts/search?q=hygiene%20knowledge" title=" hygiene knowledge"> hygiene knowledge</a> </p> <a href="https://publications.waset.org/abstracts/53042/perception-of-hygiene-knowledge-among-staff-working-in-top-five-famous-restaurants-of-male" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/53042.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">289</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7113</span> How COVID-19 Pandemic Contingency Measures Impacted on Environmental Practices in Food Service in Portugal</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ada%20Rocha">Ada Rocha</a>, <a href="https://publications.waset.org/abstracts/search?q=Beatriz%20Almeida"> Beatriz Almeida</a>, <a href="https://publications.waset.org/abstracts/search?q=Cl%C3%A1udia%20Viegas"> Cláudia Viegas</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Considering the growing trend of food consumption outside the home, Food Service units (FSU) achieved importance and responsibility in feeding the population. FSU have a strong environmental impact since the large-scale production of meals implies a high use of resources and produce high amounts of waste with economic and environmental consequences. At the end of 2019, with the emergence of the Covid-19 pandemic, this effort towards sustainability was affected by the contingency measures imposed to stop the spread of the virus. Preventive measures in FSU, include the provision of cutlery and paper napkins in individual bags, the use of disposable paper towels, the supply of individual portions of bread and spices, as well as bottled water. These measures are, in many cases, a setback and an obstacle to the implementation of more sustainable practices and imply greater consumption of natural resources and materials. The present study aimed to assess the impact of the implementation of the contingency measures for the Covid-19 pandemic on the environmental practices of FSU in Portugal. A questionnaire was developed to characterize the FSU and the impact of the implementation of contingency measures for the Covid-19 pandemic. A great impact of the implementation of the contingency measures in the sustainability of FSU was observed, highlighting concerns about the need to keep these measures, some of them adopted due to fear of the unknown and its consequences on an ongoing successful process. Policymakers should keep only the ones that may prove to be efficient and positive and abandon or relieve the unnecessary ones. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=COVID-19" title="COVID-19">COVID-19</a>, <a href="https://publications.waset.org/abstracts/search?q=environment" title=" environment"> environment</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20service" title=" food service"> food service</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainability" title=" sustainability"> sustainability</a>, <a href="https://publications.waset.org/abstracts/search?q=SGD" title=" SGD"> SGD</a> </p> <a href="https://publications.waset.org/abstracts/164298/how-covid-19-pandemic-contingency-measures-impacted-on-environmental-practices-in-food-service-in-portugal" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/164298.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">69</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7112</span> Food Package Design To Preserve The Food Temperature</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sugiono">Sugiono</a>, <a href="https://publications.waset.org/abstracts/search?q=Wuwus%20Ardiatna">Wuwus Ardiatna</a>, <a href="https://publications.waset.org/abstracts/search?q=Himma%20Firdaus">Himma Firdaus</a>, <a href="https://publications.waset.org/abstracts/search?q=Nanang%20Kusnandar">Nanang Kusnandar</a>, <a href="https://publications.waset.org/abstracts/search?q=Bayu%20Utomo">Bayu Utomo</a>, <a href="https://publications.waset.org/abstracts/search?q=Jimmy%20Abdel%20Kadar">Jimmy Abdel Kadar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was aimed to explore the best design of single-used hot food packaging through various package designs. It examined how designed packages keep some local hot food reasonably longer than standard packages. The food packages were realized to consist of the outer and the inner layers of food-grade materials. The packages were evaluated to keep the hot food decreased to the minimum temperature of safe food. This study revealed a significant finding that the transparent plastic box with thin film aluminum foil is the best package. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=hot%20food" title="hot food">hot food</a>, <a href="https://publications.waset.org/abstracts/search?q=local%20food" title="local food">local food</a>, <a href="https://publications.waset.org/abstracts/search?q=one%20used" title="one used">one used</a>, <a href="https://publications.waset.org/abstracts/search?q=packaging" title="packaging">packaging</a>, <a href="https://publications.waset.org/abstracts/search?q=aluminum%20foil" title="aluminum foil">aluminum foil</a> </p> <a href="https://publications.waset.org/abstracts/144647/food-package-design-to-preserve-the-food-temperature" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/144647.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">149</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7111</span> Benchmarking Service Quality among Quick-Service Restaurants towards Service Innovations</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Scott%20Earthy%20Baldo">Scott Earthy Baldo</a>, <a href="https://publications.waset.org/abstracts/search?q=Anna%20Cred%20Patricia%20Barroma"> Anna Cred Patricia Barroma</a>, <a href="https://publications.waset.org/abstracts/search?q=Miguel%20Angelo%20E%C3%B1ano"> Miguel Angelo Eñano</a>, <a href="https://publications.waset.org/abstracts/search?q=John%20Ares%20Hipolito"> John Ares Hipolito</a>, <a href="https://publications.waset.org/abstracts/search?q=Orange%20Sundra%20Sison"> Orange Sundra Sison</a>, <a href="https://publications.waset.org/abstracts/search?q=Rixielle%20Gwendale%20Tumambing"> Rixielle Gwendale Tumambing</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Service Innovation is the introduction of several new-fangled ways on how to deliver service to customers with the intention to improve one’s existing service quality and to attract more customers. This research paper aims to identify the various service practices being implemented on the different quick-service restaurants within Morayta Street, Manila, Philippines and compare each establishment to the best within the industry through the process of benchmarking towards service innovations. In order for the gathering of valuable data to be possible, a mixed-method approach was used, wherein qualitative data were taken from the managers of each establishment, indicating the service practices being used, and quantitative data were collected from the customers and employees regarding their perception towards the present service quality of each selected quick-service restaurants, in line with the current service innovations being implemented. This research was conducted in order to discern which service practices are effective in attracting customers and boosting their satisfaction for future references of practitioners who are planning to manage a quick-service restaurant and for students studying in the field of hospitality, specifically on service. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=benchmarking" title="benchmarking">benchmarking</a>, <a href="https://publications.waset.org/abstracts/search?q=quick-service%20restaurants" title=" quick-service restaurants"> quick-service restaurants</a>, <a href="https://publications.waset.org/abstracts/search?q=service%20innovations" title=" service innovations"> service innovations</a>, <a href="https://publications.waset.org/abstracts/search?q=service%20quality" title=" service quality"> service quality</a> </p> <a href="https://publications.waset.org/abstracts/55919/benchmarking-service-quality-among-quick-service-restaurants-towards-service-innovations" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/55919.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">373</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7110</span> Applying Transformative Service Design to Develop Brand Community Service in Women, Children and Infants Retailing</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Shian%20Wan">Shian Wan</a>, <a href="https://publications.waset.org/abstracts/search?q=Yi-Chang%20Wang"> Yi-Chang Wang</a>, <a href="https://publications.waset.org/abstracts/search?q=Yu-Chien%20Lin"> Yu-Chien Lin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This research discussed the various theories of service design, the importance of service design methodology, and the development of transformative service design framework. In this study, transformative service design is applied while building a new brand community service for women, children and infants retailing business. The goal is to enhance the brand recognition and customer loyalty, effectively increase the brand community engagement by embedding the brand community in social network and ultimately, strengthen the impact and the value of the company brand. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=service%20design" title="service design">service design</a>, <a href="https://publications.waset.org/abstracts/search?q=transformative%20service%20design" title=" transformative service design"> transformative service design</a>, <a href="https://publications.waset.org/abstracts/search?q=brand%20community" title=" brand community"> brand community</a>, <a href="https://publications.waset.org/abstracts/search?q=innovation" title=" innovation"> innovation</a> </p> <a href="https://publications.waset.org/abstracts/49088/applying-transformative-service-design-to-develop-brand-community-service-in-women-children-and-infants-retailing" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/49088.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">498</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7109</span> Relationship between Food Inflation and Agriculture Lending Rate in Ghana: A Vector Autoregressive Approach</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Raymond%20K.%20Dziwornu">Raymond K. Dziwornu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lending rate of agriculture loan has persistently been high and attributed to risk in the sector. This study examined how food inflation and agriculture lending rate react to each other in Ghana using vector autoregressive approach. Quarterly data from 2006 to 2018 was obtained from the Bank of Ghana quarterly bulletin and the Ghana Statistical Service reports. The study found that a positive standard deviation shock to food inflation causes lending rate of agriculture loan to react negatively in the short run, but positively and steadily in the long run. This suggests the need to direct appropriate policy measures to reduce food inflation and consequently, the cost of credit to the agricultural sector for its growth. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20inflation" title="food inflation">food inflation</a>, <a href="https://publications.waset.org/abstracts/search?q=agriculture" title=" agriculture"> agriculture</a>, <a href="https://publications.waset.org/abstracts/search?q=lending%20rate" title=" lending rate"> lending rate</a>, <a href="https://publications.waset.org/abstracts/search?q=vector%20autoregressive" title=" vector autoregressive"> vector autoregressive</a>, <a href="https://publications.waset.org/abstracts/search?q=Ghana" title=" Ghana"> Ghana</a> </p> <a href="https://publications.waset.org/abstracts/115221/relationship-between-food-inflation-and-agriculture-lending-rate-in-ghana-a-vector-autoregressive-approach" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/115221.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">150</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7108</span> Logistic and Its Importance in Turkish Food Sector and an Analysis of the Logistics Sector in Turkey</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=%C5%9Eule%20Turhan">Şule Turhan</a>, <a href="https://publications.waset.org/abstracts/search?q=%C3%96zlem%20Turan"> Özlem Turan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Permanence in the international markets for many global companies is about being known as having effective logistics which targets customer satisfaction management and lower costs. Under competitive conditions, the necessity of providing the products to customers quickly and on time for the companies which constantly aim to improve their profitability increased the strategic importance of the logistics concept. Food logistic is one of the most difficult areas in logistics. In the process from manufacturer to final consumer, quality and hygiene standards must be provided constantly. In food logistics, reliable and extensive service network has great importance and on time delivery is the target. Developing logistics industry provide the supply of foods in the country and the development of export markets more quickly and has an important role in providing added value to the country's economy. Turkey that creates a bridge between the east and the west is an attractive market for logistics companies. In this study, by examining both the place and the importance of logistics in Turkish food sector, recommendations will be made for the food industry. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=logistics" title="logistics">logistics</a>, <a href="https://publications.waset.org/abstracts/search?q=Turkish%20food%20industry" title=" Turkish food industry"> Turkish food industry</a>, <a href="https://publications.waset.org/abstracts/search?q=competition" title=" competition"> competition</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20industry" title=" food industry"> food industry</a> </p> <a href="https://publications.waset.org/abstracts/37288/logistic-and-its-importance-in-turkish-food-sector-and-an-analysis-of-the-logistics-sector-in-turkey" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/37288.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">371</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7107</span> Service Delivery Process in the Luxury Hotel Industry in Dubai: A Hoteliers’ Perspective</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Veronique%20Gregorec">Veronique Gregorec</a>, <a href="https://publications.waset.org/abstracts/search?q=Prakash%20Vel"> Prakash Vel</a>, <a href="https://publications.waset.org/abstracts/search?q=Collins%20A.%20Brobbey"> Collins A. Brobbey</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Service delivery process in the face of ever changing customer expectations could not have been more important in glamorous Dubai luxury hotel service sector. Based on in-depth discussions with Dubai luxury hotel service pioneers, customer expectations, service processes, customer complaining behavior, and service recovery strategies in the luxury hotel industry are evaluated from the perspectives of service providers. Findings are in agreement with the statement that in the service industry the customer is not always right, and that hotel service providers have acknowledged the need to take extra measures towards individualized and personal service experience delivery. Ultimately, hoteliers set highest standards at all stages of the service delivery process in order to achieve positive and high customer ratings in all customer evaluation areas. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=luxury%20hotels" title="luxury hotels">luxury hotels</a>, <a href="https://publications.waset.org/abstracts/search?q=Dubai%20hotels" title=" Dubai hotels"> Dubai hotels</a>, <a href="https://publications.waset.org/abstracts/search?q=Dubai%20hospitality%20industry" title=" Dubai hospitality industry"> Dubai hospitality industry</a>, <a href="https://publications.waset.org/abstracts/search?q=guest%20service%20process" title=" guest service process"> guest service process</a> </p> <a href="https://publications.waset.org/abstracts/33341/service-delivery-process-in-the-luxury-hotel-industry-in-dubai-a-hoteliers-perspective" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/33341.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">499</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=food%20service&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=food%20service&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=food%20service&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=food%20service&page=5">5</a></li> <li class="page-item"><a class="page-link" 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