摘要:

ABSTRACTIn 1976‐1979, an extensive nation‐wide investigation of institutional foodservice and catering was performed in Finland. In connection with this investigation a system for computerized menu planning was developed. The application of the system to the planning of school menus was tested for approximately one year in the city of Kotka in two processing plants which daily prepare 11,000 portions. Compilation of standard recipes, which is necessary in computerized menu planning, lasted about three years. It took four months to compile and code all the basic information for computer runs. The menus were to conform to the nutritional guidelines for school meals set by the Finnish National Board of Schools. Accordingly specific constraints for some quality attributes, as well as checks against repetition were stipulated for foodstuffs and menu items. The computer planned menus were compared with the earlier manually planned menus. The fat content of total energy was somewhat reduced compared with the earlier method. The most significant benefit in computerized menu planning was the savings in food costs. Food cost savings in school lunches were 6‐9% with computer planned menus as compared to manually planned

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1982.tb00260.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTVarious types of customer feedback cards were evaluated in military dining halls. Variations tested included the use of behavior/attitude questions, food attribute ratings and hedonic scales.A 4 category, 7‐point scale card was selected for further us

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1982.tb00261.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTSex is commonly viewed as a major factor influencing the leadership climate of human organizations. However, the direction and the nature of this influence is not clear. A sample of work groups in fast‐food restaurants was studied to investigate the existence of perceptual differences among opposite sexes of ideal as well as actual leadership styles. The findings of the study suggest that women employees evaluate the actual style of their supervisor higher on „initiation of structure” and „consideration” dimensions, while supervisors believed in initiating more structure but less consideration when supervising women. The study also found that in a typical restaurant the majority of employees and their manager were of oppos

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1982.tb00262.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTCooking times and efficiency of energy utilization were determined for pressure type and pressureless types steam cookers, using water and ice to simulate product loads. Efficiency of energy utilization ranged from 8.7% to 19.7% and energy utilized per gram of product from 2.61 to 3.84 kilo joules, the pressure type cookers using less energy than the pressureless types.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1982.tb00263.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTThe fundamental concepts required to understand the operation of any computerized food management information system are presented in this paper. The major components of every information system (input‐ processing ‐ output) are reviewed from the standpoint of foodservice management. Although the material is placed in the context of an actual system developed by the authors, the concept is applicable to every foodservice facility. Algebraic expressions are developed to demonstrate how the computer can be utilized to obtain required informat

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1982.tb00264.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1982.tb00265.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY