Hospitality Administration and Management Commons^™

Labor Time Analysis Of Vegetarian Entrees, Nilsa Valles

Loma Linda University Electronic Theses, Dissertations & Projects

The objectives of this research study were to: (1) determine the total labor time by work function in the production of eight vegetarian entrees, (2) ascertain total labor cost in the production of the selected entrees to determine total cost of entree, and (3) compare labor time data from four of the entrees selected with data from a research project conducted earlier.

Continuous time study techniques were used to collect labor time data in the production of the eight vegetarian entrees. Data collected were processed and tabulated on an Apple II computer system. Actual time expended in each work function …

A Study To Determine And Analyze The Attitude Of Restaurant Operators In Miami Beach Toward The Use Of Credit Cards At Their Establishment, Yair Eldar

FIU Electronic Theses and Dissertations

The Statement of the Problem: The purpose of this study is to determine and analyze the attitude of restaurant operators in Miami Beach toward the use of credit cards at their establishment.

Los Angeles, 1984: Hot Dogs And Croissants, Vince J. Pantuso

Hospitality Review

Providing spectator food service for the Summer Olympic Games in Los Angeles was a massive and challenging undertaking. The author details the planning, recruitment, training, and sales considerations which the provider went through over a two-year period to be ready for the Games.

Food Service And The Older Worker: Opportunity And Challenge, Robert H. Bosselman

Hospitality Review

While there has been frequent research into the area of older workers in other industries, the food service field has not been examined in detail. The author explores the potential role of older workers in food services and offers suggestions toward formulating policy for such individuals.

The Impossible Is Possible, Dianne Davis

Hospitality Review

Networking is providing new support for women interested in or entering the food service industry. The author discusses how educators and the industry can assist and how one organization is putting together specific programs to provide support and encouragement to women.

A Look At Restaurant Commissaries, Donald E. Lundberg

Hospitality Review

Restaurant commissaries range the full spectrum from simple storage of food and supplies to multi-million-dollar processing plants. The author discusses the cost effectiveness of commissary units, including their operating costs, quality control, and scope.

Larceny By Menu, Anthony G. Marshall, Elio C. Bellucci

Hospitality Review

Consumers are being ripped off by the food service industry when menus in establishments serving food misrepresent, substitute, and manipulate portions and the status of foods being served. A billion dollars a year in fraud is involved when menus offer the consumer one thing and deliver another.

Economics Of Operating An Employee Food Service, Mickey Warner

Hospitality Review

The author, who has spent 30 years as an operations executive in the food service industry seeks to acquaint management with some of the basic economics of operating an employee food service. The article is designed to assist the executive in understanding the basic philosophies and concepts of providing a food service to employees, as well as the cost factors involved in giving that service.