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Full-Text Articles in Business
The Use Of Thermal Capacity In Measuring The Effectiveness Of Meals On Wheels Transport Containers, Lionel Thomas Jr., Douglas C. Nelson, Barbara A. Almanza, Margaret Binkely
The Use Of Thermal Capacity In Measuring The Effectiveness Of Meals On Wheels Transport Containers, Lionel Thomas Jr., Douglas C. Nelson, Barbara A. Almanza, Margaret Binkely
Hospitality Review
The Meals on Wheels (MOW) program is designed to help combat hunger in persons needing assistance. MOW has a duty not only to provide food but also to ensure that it reaches eligible clients safely. Given the population that MOW serves, transporting food safely takes on increased importance. This experiment focused on the major food safety issue of maintaining temperature integrity through the use of transport containers. For containers that did not contain electric heating elements, several factors influenced how fast the food temperature fell. Those factors included the U-value and size of the container as well as how many …
Overcoming Barriers To Restaurant Food Safety, David Walczak
Overcoming Barriers To Restaurant Food Safety, David Walczak
Hospitality Review
Food safety is critical to the success of restaurants. Yet current methods of controling foodborne illness are inadequate, including time and temperature control, safe food handling procedures, good employee hygiene, cleaning and sanitizing techniques, and Hazard Analysis and Critical Control Points (HACCP) plan. Several barriers to food safety in restaurants are identified and recommendations for management are suggested.
Solid Waste Disposal: Independent Food Service Practices, William F. Jaffe, Barbara A. Almanza, Chen-Hua Jennifer Min
Solid Waste Disposal: Independent Food Service Practices, William F. Jaffe, Barbara A. Almanza, Chen-Hua Jennifer Min
Hospitality Review
Solid waste disposal is a major concern today. This study seeks to identify the current practices and attitudes of managers of independent food services toward solid waste management and the characteristics of food services which were most likely to be involved with a solid waste management program