摘要:

ABSTRACTIn 1991, about 45% of all U.S. spending for food went for food purchased and consumed away from home. This study developed a new source of data to measure the changing importance of various food groups that comprise foodservice spending. It also measured the growing importance of indirect business taxes and nonfood purchases by the foodservice industry. The data are based on input‐output tables published and otherwise made available from the U. S. Dept. of Commerce. Food and agricultural purchases increased about 40 % in “real” terms but accounted for a sharply declining share of all inputs between 1977 and

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1994.tb00221.x

出版商:Blackwell Publishing Ltd    

年代:1994

数据来源: WILEY

摘要:

ABSTRACTPurveying companies (N = 55) were surveyed in 12 U.S. cities to document how beef is being merchandised in the foodservice (FS) industry. Purveyors surveyed marketed 81.2 ± 2.01% of their beef items to commercial clients and 18.8 ± 2.01% to noncommercial clients. Among purveyors surveyed, 53.3 ± 3.55% of their total beef sales (value) were generated by subprimal cuts (SC), 24.3 ± 2.30% by portion control items (PCI), 10.5 ± 1.04% by chub pack ground beef (GB), and 11.9 ± 1.40% by beef patties. Midwest and Southwest purveyors sold more (P<.05) GB patties than Mountain/Desert and Southeast purveyors. Over 50% of all beef items sold by the purveyors surveyed were from the rib and loin. Purveyors in the Mountain/Desert and Southwest regions used fewer (P<.05) loin SC than all other regions. Beef PCI and SC items were marketed boneless over 80% of the time. Distribution of ground beef sales among purveyors surveyed were regular GB 40.9 ± 4.83%, lean GB 40.5 ± 4.91% and extra lean GB 5.9 ± 1.13%. Prime represented 2.8 ± .35%, Choice 73.5 ± 1.59%, Select 7.9 ± .93% and no‐roll 13.2 ± .96% of all SC purchased. Midwest and Northeast purveyors purchased more (P<.05) Prime cuts and Mountain/Desert and Southwest purveyors purchased more (P<.05) no‐roll cuts than the other regions. Purveyors surveyed sold more (P<.05) GB patties (IMPS cut 1136) th

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1994.tb00222.x

出版商:Blackwell Publishing Ltd    

年代:1994

数据来源: WILEY

摘要:

ABSTRACTWhen performed correctly, performance appraisals are a valuable management tool in the development of employees. The purposes of this study were to determine the degree that evaluations are being given to foodservice employees, how they are being presented and why managers give performance appraisals. A questionnaire was mailed to foodservice directors in three types of noncommercial foodservice operations: public schools (n = 214), long‐term care (LTC) facilities (n = 231), and hospitals (n = 107). Frequency of appraisal was different among the three types of facilities (p<.001). Only 53% of the school respondents reported that their foodservice employees receive an evaluation at least once a year compared to 90% and 96% of LTC and hospital foodservice employees, respectively. Both written and oral evaluations were conducted significantly more often in hospitals and LTC facilities than in schools (95%, 83% and 53%, respectively). The office was the most frequently used location for conducting evaluations. All of the respondents from hospitals, and the majority of those from LTC facilities (95%) and schools (57%), reported using evaluation forms for performance appraisals of foodservice employees. Respondents stated that their primary reason for conducting appraisals was to analyze strengths and weaknesses, in order to assist the employee in improving performance. Foodservice managers may want to examine their performance appraisal process to maximize its effectivenes

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1994.tb00223.x

出版商:Blackwell Publishing Ltd    

年代:1994

数据来源: WILEY

摘要:

ABSTRACTWhen administered properly, performance appraisals may lead to increased job satisfaction and decreased absenteeism and turnover rate; situations desired by the foodservice industry. The purposes of this study were to determine the relationship between frequency of performance appraisal and employees' absenteeism and turnover rate and to investigate the managers' attitudes toward appraisals. Respondents were from Missouri schools, long‐term care (LTC) facilities and hospitals (n = 214, 231 and 107, respectively). Absenteeism was lower in facilities where performance appraisals were conducted at least once a year, schools and LTC than in hospitals where appraisals were conducted less frequently (p<.05). However, no significant difference in turnover rate was noted among facilities regardless of the frequency of the evaluations. Most respondents had a mildly positive attitude toward performance appraisals (4.74 on a 7 point scale), agreed that appraisals were useful (6.19) and that employees performed better after an evaluation (5.04). Overall, respondents' attitude scores were significantly higher if evaluations were performed to determine wages, and to analyze strengths and weaknesses of employees, rather than if they were required by administration. These data confirm the usefulness of performance appraisals in lowering absenteeism of foodservice employee

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1994.tb00224.x

出版商:Blackwell Publishing Ltd    

年代:1994

数据来源: WILEY

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1994.tb00225.x

出版商:Blackwell Publishing Ltd    

年代:1994

数据来源: WILEY

摘要:

Book reviews in this article:THE CONSUMER'S GUIDE TO ORGANIC WINE. Robert Johnson and Richard Pasichnyk.FOOD TRENDS AND THE CHANGING CONSUMER. Ben Senauer, Elaine Asp, and Jean Kinsey.PIONEERS IN FOOD SCIENCE, VOLUME I: SAMUEL CATE PRESCOTT, MIT DEAN AND PIONEER FOOD TECHNOLOGIST. Samuel A. Goldblith.PROFESSIONAL BAKING, 2ND EDITION, Wayne Gisslen.WINE BASICS: A QUICK AND EASY GUIDE. Dewey Markhan.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1994.tb00226.x

出版商:Blackwell Publishing Ltd    

年代:1994

数据来源: WILEY

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1994.tb00220.x

出版商:Blackwell Publishing Ltd    

年代:1994

数据来源: WILEY