摘要:

ABSTRACTMoo‐Shu shells (oriental‐style flour tortilla) prepared by 2 cooking methods (steaming and microwave heating) were served to 42 taste panelists for sensory evaluation. A Paired preference test was used for evaluation. No significant differences were perceived in appearance, texture, moistness, and overall evaluation of the product between two samples at 95% significance level. The moisture contents determined by an oven drying method were 34% and 36% for steamed and microwaved samples, respectively. Two samples were showing equally satisfying sensory characteristics; while preparation time for microwave heating was much less than that for steaming. Thus microwave cooking provided an equal quality of food as prepared by the traditional method in less preparation t

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1995.tb00299.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTPrecooked frozen convenience foods were substituted for foods “prepared from scratch” in a recent effort to reduce the labor cost of foodservice operations. A total of 764 consumers evaluated the impact on food acceptance of substituting commercially prepared frozen foods in bulk for 140 existing prepared foods. During the first stage of the study, sociodemographic and acceptance data were collected on foods commonly eaten in the dining hall. One month later similar data were collected on the “convenience foods”. Acceptability ratings for “prepared foods” ranged from “dislike slightly” to “like very much” and “convenience foods” ratings ranged from “neither like nor dislike” to “like very much”. A total of 15 “convenience foods” were rated significantly higher than the “prepared foods”, while 13 “prepared foods” were rated significantly higher than “convenience foods”. Older customers were more satisfied than younger customers with the food normally served in the dining room (p<.05). Customers rated the majority of “convenience” breakfast, lunch and dinner foods between “just the same” to “somewhat better” for quality and appearance. These results suggest that selected “convenience foods” can be substituted fo

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1995.tb00300.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTThe purpose of this project was to evaluate whether the foods served in the hospitals of two counties in Northern California reflected the ethnicities of the patient population each hospital serves. Only the two largest ethnic minority groups, Hispanic and Asian groups, were assessed. Information on the ethnicity of a hospital's patient clientele was provided by the Office of Statewide Health Planning and Development. Dietitians were contacted and menus for regular diets were collected. For each hospital, breakfast, lunch and dinner entrees offered over one menu cycle were counted, and a proportion of all entrees that were Hispanic and Asian was determined. This proportion was compared to the proportion of hospital days accounted for by Hispanic and Asian patients, using the chi square test for differences between two independent proportions (p<0.01). Out of the 22 hospitals in the two counties surveyed, 18 dietitians were interviewed. Nine of the 14 hospitals from which menus were obtained showed the proportion of Hispanic entrees to be significantly lower than the corresponding proportion of hospital days for Hispanics. The proportion of Asian entrees was significantly different from the corresponding proportion of hospital days for Asians in three of the 14 hospitals. Eleven of the hospitals contacted offered rice and/or tortillas at almost every meal at the patient's request. One way a hospital may enhance its service is by planning menus with consideration for the cultural background and food habits of its patients.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1995.tb00301.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTThe results of the Swedish R&D program Catering 1990, run between 1978 and 1984, are first reviewed in terms of resulting commercial applications, as well as promising prototypes that, for one reason or other, have never reached the market. Work on steam jacketed kettles and on griddles (frying tables) were successful, while technically very promising developments in infrared radiation (IR) heating and semicontinuous cooking of potatoes and pasta did not attract the interest they really deserved.It is concluded that, overall, this multimillion dollar program did, at least partly, succeed in its objective of raising the technical level of the Swedish Catering branch.Other European equipment developments are then reviewed, some of which may have benefitted from the more fundamental studies reported from the Catering 1990 program. Novel equipment commented on for large institutional kitchens includes a modified atmosphere cooker and a continuous tunnel oven, combining microwaves with steam, hot air and IR. For use in restaurants and fast foodservices, novelties mentioned comprise induction hot plates, roller frying for sliced meats and a high speed, hot air convection oven for frying low‐fat or no‐fat French fr

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1995.tb00302.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTThe ability of a foodservice manager to control food quality and cost is enhanced through the use of appropriate decision making tools. Predictive equations which demonstrate the effect of oven temperature (93.3, 107.2, 121.0, 135.0 and 148.8C) on bottom round beef roast yield, cost and palatability characteristics were developed. Tempered roasts (5.44 kg) were cooked in a closed environment to an internal endpoint of 60C. Yield data was collected after thirty minutes equilibration time at room temperature. Linear models accounted for 53.88, 39.20 and 41.15% of the variation in cook yield, servings per kg and cost per serving, respectively. Using prediction equations, a 55.5C decrease in oven temperature increased cook yield by 8.58%, increased servings per kg by 1.28 and decreased cost per serving by 1.79 cents (for every $1.00/kg purchase price). Cooking time decreased by 2.5 h as oven temperature increased from 93.3 to 148.8C. Taste panel evaluation of tenderness and juiciness improved with a decrease in oven temperature (P<0.05), yet oven temperature accounted for only 7.22 and 12.87% of tenderness and juiciness variation, respectively. Low temperature cookery is an advantageous method for preparation of roast beef in the foodservice industry.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1995.tb00303.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTHigh service quality within the foodservice context has the capacity to provide some of the most positive memories of a vacation. Low service quality within the foodservice context, however, may leave visitors with negative memories surrounding a vacation. In such a situation, the process of dealing with a foodservice complaint can be of major importance both for tourists and for the industry. This study has examined typologies of responses to a food‐service complaint among potential tourism/hospitality employees together with a range of service quality ideals and also perceptions of the industries’impacts upon the local community. Two fundamental complaint response typologies were identified: A Poor foodservice expectation factor and a Good foodservice expectation factor. An absence of a commitment to Positive Attitudes together with a preference for Being Blunt were found to predict complaint expectations associated with Poor Service, whereas the Good Service factor was found to be predicted by higher levels of assent to the ideals Being Helpful and Being Pleasant together with lower levels of the ideal Being Blunt. It was also found that those potential tourism/hospitality employees who had formed the view that tourism industry development in their local area was generally positive were the ones who expected a positive industry response in the face of a foodservice complaint. The implications of these findings for potential employees as well as the industry are exami

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1995.tb00304.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY