ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1984.tb00047.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY

摘要:

ABSTRACTIn a field study of Swedish hospitals a number of problems in microwave reheating of food components in chilled foodservice systems were found. Instructions to overcome these problems have been worked out through a combination of theoretical considerations, experience, and practical work.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1984.tb00048.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY

摘要:

ABSTRACTToday's foodservice professional has to have a broad background in such diverse areas as food production, personnel management, quality control, financial management, computer sciences, marketing, sanitation, facilities engineering, and more. The task of developing a foodservice systems education curriculum to satisfy this need is very complex and has been studied by numerous educators in the foodservice systems‐related fields. This study was conducted at the request of the president of The Society For Foodservice Systems as a service to its members. In the preparation of this paper, personal interviews were conducted with a number of executives in the foodservice industry and many others were surveyed through the mail as to what competencies they expected of graduates of a 4‐year program in Foodservice Systems. In addition, the curricula that were being offered at 36 universities in the United States that provided Foodservice Systems programs were evaluated. These results were then compared to determine where the gaps were between what our universities offered and what the foodservice industry expected of our graduates. A final consideration in the development of an effective curriculum was the evaluation of foodservice trends and prognostications made for the foodservice industry by knowledgeable executives and educat

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1984.tb00049.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY

摘要:

ABSTRACTA schematic energy flow decision model was developed for a conventional foodservice system. Quantitative energy consumption data were obtained by metering the flow of natural gas, steam condensate, and electricity in 15 selected pieces of foodservice equipment along the continuum from receiving through service for 11 menu items. The mean energy consumption by equipment during the food product flow of each menu item ranged from 240 to 3,076 British thermal units per pound menu item.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1984.tb00050.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY

摘要:

ABSTRACTCommercial fluid soybean oil shortenings were evaluated for their performance over a 5‐week period in deep fat fryers at two residential hall foodservice operations. Normal menu items were prepared including french fried potatoes, poultry, fish, and other items. French fried potatoes accounted for over 65% of the foods fried. Evaluation of the shortenings was based on acid value of the shortening, frylife, yield (kg of food fried per kg of oil used) and sensory evaluation of foods fried in the oils. Comparison of manufacturer's specifications (free fatty acid level and smoke point) with performance showed that oils with below‐average quality specifications performed poorly; however, above average specifications did not ensure good performance. It is suggested that inhouse testing be considered as part of purchasing decisions for frying shorteni

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1984.tb00051.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1984.tb00052.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1984.tb00053.x

出版商:Blackwell Publishing Ltd    

年代:1984

数据来源: WILEY