Food and Beverage Management Commons^™

Identifying Youth Appeals In Alcohol Alternative Social Media Content Through Framing, Melina Oneal

West Chester University Master’s Theses

Proposed regulations for alcohol advertising prevent beverage companies from targeting people under the legal drinking age. However, similar regulations for alcohol alternative beverages are less explored, which could allow alcohol alternative products to create awareness for alcoholic beverages among youth. Alcohol alternatives beverages, including no-alcohol and low-alcohol products, are increasing in popularity and can function as compliments to alcoholic products to decrease the total alcohol volume consumed or as substitutes for alcoholic products. Framing theory can be operationalized through the Content Appealing to Youth Index, an index of content elements found in research literature to be appealing to youth, to …

Essentially Doomed: How The Covid-19 Pandemic Has Impacted The American Restaurant Industry, Jack Grafton

Honors Theses

COVID-19 appeared unpredictably in late 2019 and developed into the most catastrophic global outbreak of the last century over the course of the next three years. The highly contagious virus infected hundreds of millions of people worldwide and was responsible for the death of millions. Beyond the devastating health impact the virus had on the world, pandemic related shutdowns resulted in massive economic consequences. Social distancing measures resulted in months long shutdowns and restrictions for businesses throughout the United States, resulting in massive revenue and employment losses. Of specific industries heavily impacted by the pandemic in the United States, the …

A Comparative Study Of Indicator Bacteria Present In Ice And Soda From Las Vegas Food Establishments, Kimberly Jo Hertin

UNLV Theses, Dissertations, Professional Papers, and Capstones

Microbial analysis has long been used as an indicator of water quality. Since the passing of the Safe Drinking Water Act in 1974, microbial standards have been strictly set by the Environmental Protection Agency (EPA) to ensure that the public health is protected from bacterial pathogens. The bacteriological quality of water generally deteriorates as it travels from water treatment facilities through the main distribution system and into private plumbing and distribution systems. For example, Heterotrophic Plate Count (HPC) values typically increase once the water has entered plumbing devices such as beverage vending machines. Upon reaching a private facility, the opportunity …

Customer And Food Item Selection Forecasting In A Hospital Cafeteria, M. Sue Davis

Loma Linda University Electronic Theses, Dissertations & Projects

For many years various types of forecast models have reportedly been used in hospital foodservice systems to estimate the patient census level or meal demand for menu items. None of these reports have dealt with the application of forecast models in a hospital cafeteria setting. The purpose of this study was to test selected forecast models in a hospital setting to determine the one that most accurately predicted the number of customers utilizing the cafeteria on a particular day, and the number of servings of a specific food item that was utilized at selected meals. Historical data was used to …

Cost-Benefit Analysis Of Computer Systems In Community Hospital Food Service, Beverly Kittle

Loma Linda University Electronic Theses, Dissertations & Projects

Cost containment has always been a major concern to managers. Therefore, any system which decreases costs by reducing labor time is given serious evaluation.

A five week comparison was made between financial record keeping by the manual method and by the computerized method. A continuous time study was utilized to make this comparison.

Over the five weeks, an average overall time savings of 245 minutes for the computerized versus the manual method was observed. The net savings to the institution was 223 minutes per week which translates to approximately $140.00 per month over a 5 year period.

The rapid payback …

Utilization Of Dietetic Technicians In Hospitals, Elmer Beck

Loma Linda University Electronic Theses, Dissertations & Projects

There is a shortage of educationally qualified dietetic technician personnel in the health care industry. The job opportunities for dietetic technicians exceed the supply. Because of this shortage and the need to deliver high quality nutritional care to individuals and groups, dietitians should function at the highest level of professional competency. To accomplish this goal requires delegating certain routine task functions to the dietetic technician.

The purpose of this research was to determine the degree of change between 1973 to 1977 in the willingness of dietitians to delegate task function to the dietetic technician. The instrument used to collect data …

Delegation Of Task Functions By Dietitians To Dietetic Technicians, James Lumsden

Loma Linda University Electronic Theses, Dissertations & Projects

Dietetics has been identified as one of the professions in which there is a shortage of qualified personnel. The need to delegate selected task functions to extend professional skills and contain costs has been recognized in many professions faced with a manpower shortage.

This research was done to determine the degree to which dietitians will utilize dietetic technicians in the role proposed by the American Dietetic Association. A questionnaire was the instrument utilized to collect data from the 197 randomly selected hospitals in the continental United States. Task functions identified in the proposed job descriptions for the dietetic technician in …

Activity Analysis Of Personnel On Patient Trayline Assembly, June Bishop

Loma Linda University Electronic Theses, Dissertations & Projects

The systems approach in food service administration is the initial step in analyzing current procedures to determine the effectiveness of resource utilization. Analysis begins with observation of a system to provide possible explanations of the system behavior.

The purpose of this research was to determine through work sampling the proportion of both productive and nonproductive labor time of operators on the tray assembly, the labor time and labor cost required in each position and for each meal, and to test the hypothesis that there was no significant difference between the productivity index (trays per minute) during Phase A and Phase …

Labor Time Analysis By Work Function Activity In Production Of Vegetarian Entrees, Maynard W. Lebrun

Loma Linda University Electronic Theses, Dissertations & Projects

The specific objectives of this research were to (1) develop a method for determining labor time and labor cost of cooks by work functions in the production of selected vegetarian entrees, and (2) determine the percentage relationship of cooks' labor to food cost in selected classifications of entrees.

Application of the continuous time study methodology as developed in this research was restricted to the observation of entree cooks in a 408 bed non-profit university hospital. Observation of work function activities during the first week of a four week cycle menu for three consecutive cycles was classified under three major categories: …

Equipment And Space Utilization In Hospital Food Service Systems, Robert E. Jacaban

Loma Linda University Electronic Theses, Dissertations & Projects

The concept of convenience food service systems has evolved as a result of technological progression in food preparation, processing, packaging and equipment to curtail input resources of space, equipment and labor. The purpose of this research was to (1) compare the allocation of space in six selected hospital food systems designed for convenience or for conventional operations with estimated needs suggested by Kotschevar and Terrell (1961a) and (2) identify types, determine units and utilization time of production and reconstitution equipment in the two systems.

Space allocations were calculated for each of the subunits within the food system. The square feet …

A Comparative Study Of The 5- And 3-Meal Plans In Six Convalescent Hospitals In San Bernardino County, Donna J. Meek

Loma Linda University Electronic Theses, Dissertations & Projects

A study comparing the 3- and 5-meal plans of food service, as used in long-stay geriatric units in San Bernardino County, have been compared. Three homes utilizing the 5-meal plan and three utilizing the 3-meal plan, to serve as controls, were chosen. A random sample of ten patients from each home was observed for three days to find the daily average nutrients in the foods served, eaten, and wasted. Also, interviews to compare factual information and attitudes were utilized for sample patients and personnel. The nutritional data was analyzed on the computer.

The results indicated that those on the 5-meal …

A Comparative Study Of Four Systems Of Tray Distribution As To Delivery Time, Temperature Control And Cost Factors, Ruth Marie Deming

Loma Linda University Electronic Theses, Dissertations & Projects

The delivery and transportation time, temperature control and cost factors of four systems of tray transportation and distribution were compared. The systems that were used were the following: 'Electra Royal' of Meals on Wheels, 'Unitray' Cart of Swartbough, 'Lampson Trayevors', and the "Dri Heat Food System'. Hospitals which has the specific system were used for the delivery and transportation time and for the temperature control portion of the study. Cost factors were obtained from printed price sheets or by personal communication with the factory representative of the firm concerned.

The delivery time was taken as the time required to deliver …

A Manual For Training Food Service Supervisors In Brazil, Rosalynn Case

Loma Linda University Electronic Theses, Dissertations & Projects

This study was done to develop a manual to be used in instructing food service supervisors in Brazil.

The need for the study was established when the writer was asked to direct a training course for food service supervisors in Brazil. Correspondence with dietitians in Brazil reveled that there was a definite need for a manual which presents current scientific, and technological information.

Current literature was reviewed and studied to determine present concepts in each of the areas of food service supervision and management. A manual of instruction was then prepared which included these concepts.

In the manual suggestions were …