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Full-Text Articles in Business
Food Safety In Restaurants: A Human Relations Model, David Walczak
Food Safety In Restaurants: A Human Relations Model, David Walczak
Hospitality Review
Barry Reece and Rhonda Brandt use a human relations perspective to explain behavior at work. Following a review of the six components of their model, the author presents research to illustrate how it can be used by managers to help them understand why food safety violations occur in restaurants. An additional variable not included in the model is discusses and recommendations for managers are made.
Labor And Menu Category: Effects On Analysis, Brett W. Horton
Labor And Menu Category: Effects On Analysis, Brett W. Horton
Hospitality Review
Menu analysis is the gathering and processing of key pieces of information to make it more manageable and understandable. Ultimately, menu analysis allows managers to make more informed decisions about prices, costs, and items to be included on a menu. The author discusses If labor as well as food casts need to be included in menu analysis and if managers need to categorize menu items differently when doing menu analysis based on customer eating patterns.
Extending Holding Time For Hot Foods, Douglas C. Nelson, Barbara A. Almanza, Jeffery D. Elsworth
Extending Holding Time For Hot Foods, Douglas C. Nelson, Barbara A. Almanza, Jeffery D. Elsworth
Hospitality Review
Humidifying the air inside a hot holding cabinet can greatly extend the holding time for hot foods by retarding the quality degradation of the food due to moisture loss. Not all cabinets are equally effective in maintaining temperature and humidity. A rudimentary understanding of how heat and moisture are transferred to the food will help operators select the cabinet that best meets operation’s needs. The authors address what works and why.