摘要:

ABSTRACTBeef loins from 10 carcasses of Small minus marbling (USDA Select grade) and 10 carcasses of Slight minus marbling (USDA Choice grade) were used in the study. Steaks were cooked to 67C by either simultaneous broiler‐grilling or by grilling alone. Temperature settings during cooking of either 204 or 232C were used in each cooking system. Broiler‐grilled steaks took less time to reach 67C, but also had more cooking loss and a more well‐done appearance. These results were most likely influenced by the higher cooking temperature around steaks subjected to broiler‐grilling compared to grilling, regardless of temperature setting. Steaks cooked by grilling were more tender by both sensory and shear force measurements compared to steaks cooked by broiler‐grilling. Grilling produced higher juiciness scores than broiler‐grilling, but only at the 232C setting. However, temperature control settings did not influence cooking loss and degree ofdoneness. Higher sensory ratings for tenderness were found for Small minus steaks compared to Slight minus steaks. While both systems of cooking appear suitable for producing acceptable eating quality in steaks of low marbling, the grilling method seems preferable. Grilling, probably because of its slower cooking time, provides advantages in tenderness, juiciness and cooking yield with perhaps a more uniform and consistent c

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1995.tb00077.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1995.tb00078.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTNumerous studies have been conducted which link healthful eating (low fat, high fiber, low sodium, low saturated fat, and low cholesterol) with good health. Consumer attitudes indicate an interest in health and nutrition. Today's health and fitness conscious consumers continue to examine many aspects of their lifestyles which affect good health. This study examines the extent to which restaurant chains are addressing issues of health and nutrition in their restaurant menus. A survey requesting information on nutritional aspects of restaurant menus was sent to the directors of product research and development of 309 major restaurant chains with corporate offices in the United States. A total of 105 (34%) usable responses was obtained. The restaurant chains represented in this study have made changes to their menus in an effort to provide more healthful options. The majority of responding companies (>50%) offer such options as grilled entrees, leaner cuts of beef, and low calorie items. The results of this study indicate there is still room for improvement and survey respondents recognize this fact. Responses to this survey indicate that U. S. chains plan to continue emphasizing the nutritional aspects of their menu offerings.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1995.tb00079.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTThere is no question that restaurant managers work hard. Here is a job that is often plagued by long daily work hours plus a schedule that may include nights, weekends and holidays. As noted by O'Reilly (1990), company restructuring and heightened competition have left many of today's managers working harder than ever. Speculation exists that the concern with excessive work hours may cause otherwise willing and competent managers to leave the restaurant industry.This study seeks to determine if the nature of hours worked is linked to restaurant manager intentions to leave. The results of the regression analysis reveal that the total number of hours worked was a significant predictor of intentions to leave. Implications for management include hiring more managers and/or shortening the operating hours of the dining establishment.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1995.tb00080.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTThe edible plate waste of patients were examined at 11 hospitals in the UK during a period of three consecutive days including breakfast, lunch and evening meal. The mean plate waste left by patients was 14% of the weight of the food served. Mean breakfast plate waste was significantly lower than those of lunch and dinner. The survey showed that 55.8% of all patients surveyed left some of their food. At the same time, a questionnaire survey was used to determine the view of patients of key aspects of the hospital foodservice system. The majority of female patients surveyed indicated that they left a proportion of their food because the portion size was too large, whereas male patients indicated that low appetite was the primary reason.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1995.tb00081.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTA “Catering as a Business” workshop was developed to enhance the economic opportunities in Nebraska through the encouragement of successful catering business ventures. Workshops were conducted in seven locations throughout Nebraska. Workshop topics included Catering Business Basics, Insurance for Your Business, Pricing for Profit, Menu Planning Perspectives, Catering Safety Issues, and Marketing Your Catering Business. A notebook which detailed information on each topic presented (202 RLH, University of Nebraska, Lincoln, NE 68583‐0808) was developed for the participants.Of the 170 participants attending the workshops, three‐fourths were between the ages of 31‐55, all had a high school education or greater and two‐thirds came from communities with a population less than 10,000. A pretest given to participants indicated that pricing was an area where they had limited information. Many did not know how much to request as a deposit. In the nutrition area, foods containing cholesterol continue to confuse participants. They were unfamiliar with the food handling practices associated with foodborne illnesses, i.e. Staphylococcus.Participants plan to make numerous changes after attending the workshop as indicated in the end‐of‐meeting evaluations. These changes include: preplanning business practices (contracts, record keeping, budgeting, costing, pricing); improve food handling and sanitation practices; reevaluate insurance needs; develop set menus; and improve advertising.Three months following the workshop, 63% percent of the participants were contacted by telephone. Of those in business, 59% maintained their business at its present size, 36% increased the size of their business and 5% plan to decrease their business size. Changes that participants made include: developed or revised their business plan (improved record keeping, improved budgeting practices, implemented a contract); changed their pricing practices (implemented pricing strategies); changed food handling practices (used sanitizers, increased awareness of handling foods properly, use thermometers); and reexamined menu offerings (developed a standard menu or changed menu to include more variety, healthy items or simplified their

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1995.tb00082.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTThe effects of varying ingredient levels of isolated soy protein, salt, glycerol, tapioca starch, and water on water activity values of an intermediate moisture, pork, pizza topping were evaluated. A model was developed which would predict whether a specific combination of these ingredients would achieve a desired water activity value. Levels of each ingredient were determined to be significant in predicting final product water activity values. No interactions between ingredients were significant. Applications for using the model to assist with foodservice product development were given.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1995.tb00083.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1995.tb00076.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY