<p>In order to provide a safer work environment for food services staff in large-scale food service units, an investigation into what kind of occupational accidents most commonly occur and to determine the most common resources which is required. In this mini-thesis a description of the occupational safety in kitchens of hospitals located in the Metropole Region of the Western Cape under the management of the Provincial Administration Western Cape is attempted.</p>

<p>In order to provide a safer work environment for food services staff in large-scale food service units, an investigation into what kind of occupational accidents most commonly occur and to determine the most common resources which is required. In this mini-thesis a description of the occupational safety in kitchens of hospitals located in the Metropole Region of the Western Cape under the management of the Provincial Administration Western Cape is attempted.</p>

Magister Scientiae (Nutrition Management) - MSc(NM) / In order to provide a safer work environment for food services staff in large-scale food service units, an investigation into what kind of occupational accidents most commonly occur and to determine the most common resources which is required. In this mini-thesis a description of the occupational safety in kitchens of hospitals located in the Metropole Region of the Western Cape under the management of the Provincial Administration Western Cape is attempted. / South Africa

The purpose of this study was to develop a guide that could be used in a senior high school for determining the staffing needs for a combined Type A and a la carte food service system. It was felt that a modified work sampling technique could be used in connection with observations made in an actual school food service operation. Menu patterns and actual menu items for a five-day period were developed for the study. A labor requirement-menu pattern chart was designed to be used to record observations that were made at two minute intervals with the use of a stopwatch. Work processes and work elements were defined and found to be essential in developing a work sampling study. Labor time was divided into productive and non-productive time. A productivity index was calculated for both schools and found to average 74 percent. The projected staffing guide was based on an assumed productivity index of 80 percent. Findings indicated that both schools would require a reduction of 9 percent in labor time to achieve an 80 percent productivity index. Based on this investigation, the procedures and techniques used in this study appear to be useful as management aids in determining labor requirements in a school food service operation. The results of this study need to be substantiated by further investigations since the findings are based upon observations from only two situations. / Master of Science

O presente trabalho teve como objetivo identificar os pontos críticos e estabelecer os pontos críticos de controle em preparações à base de carne de frango, nas lanchonetes/restaurantes do \"CAMPUS\" de uma Universidade. Em cada uma das 23 unidades foram analisadas três preparações à base de carne de frango as quais representam a grande preferência dos consumidores. A pesquisa foi dividida em duas etapas: - Levantamento das instalações. Acompanhamento das preparações e elaboração dos respectivos fluxogramas para identificação dos pontos críticos. Os dados foram colhidos com auxilio de \"Ficha de Inspeção\" preparada para o trabalho em questão, termômetros digitais de penetração, termômetros químicos, cronômetros e reagente para determinação de concentração de cloro em soluções para higienização. Constatou-se que, a maioria das instalações foi projetada para funcionar apenas como lanchonete sendo que, os serviços de restaurante são realizados de forma precária. Este fato associado ao despreparo dos manipuladores de alimentos, resulta num comprometimento sério à manipulação e proteção dos alimentos e, conseqüentemente à sanidade dos mesmos. / The present paper intends to identify critical points and critical control points in preparations of chicken meat in luncheonettes and restaurants of a University campus. In each of the twenty-three units three such preparations were analyzed; the preparations represented the major preference of consumers. The study was divided in two phases: - Study of equipments. - Follow-up of preparations and elaboration of flow diagrams for identification of critical points. Data were collected with the aid of an inspections form especially prepared for the study, penetration digital reading thermometers, chemical thermometers, chronometer and reagent to stablish the chlorine concentration in sanitizing solutions. The data showed that instalations of all establishments were originally planned for luncheonettes and were being used as restaurants under precarious conditions. This fact plus the lack of training of food handlers resulted in the serious jeopardizing of food handling; thus protection of food was jeopardized as well as its sanity.

Objectives. The purpose of this study was to assess food service organizations’ experiences with the implementation of P/PM 150, perceived strengths and weaknesses of food services organizations implementing P/PM150, and perceived opportunities and threats to the policy’s implementation. Methods. Semi-structured interviews were done with food service organizations selling food to Waterloo Region schools. Food services identified perceptions of and experiences with P/PM 150. Interview responses were coded using ‘open coding’, coding was based on the SWOT analysis, a reliability test was conducted, and matrix coding was used to compare food services’ attributes to their experiences implementing P/PM 150. Results. Food services that had a good experience mentioned more ‘opportunities’ resulting from the policy and more ‘strengths’ within their company. Both food services that had a negative or positive experience mentioned an equal number of ‘threats’. However, food services that had negative experiences mentioned more ‘weaknesses’ than those that had positive experiences. More small food services, and food services that serve elementary schools identified having a good experience with the policy. All food services that identified themselves as healthy before implementing the policy had a positive experience with the policy. The main factor that determined whether food services had a negative experience implementing the policy was if the food service had to make many changes to their menu to comply with P/PM 150. Conclusions. Collecting additional data on the compliance of food services, the role of education in policy acceptance, and schools’, parents’, and students’ experiences with the policy would be beneficial to get a full understanding of the policy’s impact.

Objectives. The purpose of this study was to assess food service organizations’ experiences with the implementation of P/PM 150, perceived strengths and weaknesses of food services organizations implementing P/PM150, and perceived opportunities and threats to the policy’s implementation. Methods. Semi-structured interviews were done with food service organizations selling food to Waterloo Region schools. Food services identified perceptions of and experiences with P/PM 150. Interview responses were coded using ‘open coding’, coding was based on the SWOT analysis, a reliability test was conducted, and matrix coding was used to compare food services’ attributes to their experiences implementing P/PM 150. Results. Food services that had a good experience mentioned more ‘opportunities’ resulting from the policy and more ‘strengths’ within their company. Both food services that had a negative or positive experience mentioned an equal number of ‘threats’. However, food services that had negative experiences mentioned more ‘weaknesses’ than those that had positive experiences. More small food services, and food services that serve elementary schools identified having a good experience with the policy. All food services that identified themselves as healthy before implementing the policy had a positive experience with the policy. The main factor that determined whether food services had a negative experience implementing the policy was if the food service had to make many changes to their menu to comply with P/PM 150. Conclusions. Collecting additional data on the compliance of food services, the role of education in policy acceptance, and schools’, parents’, and students’ experiences with the policy would be beneficial to get a full understanding of the policy’s impact.

Thesis (M.S.)--University of Montana, 2007. / Title from title screen. Description based on contents viewed Aug. 17, 2007. Includes bibliographical references (p. 113-120).

Submitted by Fabio Sobreira Campos da Costa (fabio.sobreira@ufpe.br) on 2017-04-18T14:11:45Z No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Dissertação versão final biblioteca.pdf: 2098019 bytes, checksum: 2b5d6e448f8bb0750949793f3f687640 (MD5) / Made available in DSpace on 2017-04-18T14:11:45Z (GMT). No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Dissertação versão final biblioteca.pdf: 2098019 bytes, checksum: 2b5d6e448f8bb0750949793f3f687640 (MD5) Previous issue date: 2016-08-11 / O objetivo geral desta pesquisa foi investigar como a prática reflexiva pode influenciar na gestão dos restaurantes universitários (RUs) terceirizados de instituições públicas de ensino superior, a partir da identificação das principais dificuldades enfrentadas pelos gestores. Os referenciais teóricos adotados foram, principalmente, aqueles pertinentes à gestão de serviços de alimentação, restaurantes universitários e suas características, sobretudo, na perspectiva da prática profissional dos gestores, enfocando os conceitos da prática reflexiva do autor Donald Schön. Três objetivos específicos conduziram a pesquisa: (i) compreender o processo de conhecer-na-ação desenvolvido pelos gestores associado à prática profissional (ii) identificar as principais dificuldades de gestão dos RUs no âmbito da prática profissional dos gestores. (iii) articular a prática reflexiva à prática profissional, propondo aplicações no contexto da gestão dos RUs. A estratégia adotada para atingir os objetivos seguiu uma abordagem qualitativa a partir do estudo de caso. Foram estudados dois RUs pertencentes a duas instituições públicas de ensino superior do Recife-PE com serviços de alimentação terceirizados. A coleta de dados foi desenvolvida por meio de entrevistas e documentos. Foram realizadas onze entrevistas com os gestores pertencentes às instituições e às respectivas contratadas. O tratamento dos dados se deu através da análise pragmática da linguagem de acordo com Mattos (2006), centrado no significado semântico-pragmático da conversação. Assim, conclui-se: a gestão dos RUs terceirizados ocorre na prática profissional durante o processo de conhecer na-ação dos gestores; as dificuldades de gestão da infraestrutura e de pessoas influenciam diretamente na gestão dos contratos; e com a prática reflexiva é possível desenvolver habilidades administrativas e políticas na implementação de decisões. / The general objective of this research was to investigate how reflective practice can influence the management of the university restaurants (RUs) outsourced public institutions of higher education, from the identification of main difficulties faced by managers. The theoretical references adopted were mainly those pertinent to food service management, University restaurants and their characteristics, especially in the perspective of the professional practice of managers, focusing on the concepts of reflective practice by Donald Schön. Three specific objectives guided the research: (i) understanding the process met-in-action developed by managers associated with the professional practice (ii) identify the main difficulties of management of RUs in the scope of practice of professional managers. (iii) articulate the reflective practice to the professional practice, proposing applications in the context of the management of the RUs. The strategy adopted to achieve the objectives pursued a qualitative approach based on a case study. It was studied two RUs belonging to two public institutions of higher education in Recife-PE, with food services outsourced. Data was collected through interviews and documents. Eleven interviews were conducted with managers belonging to institutions and their contractors. We look at the data through the pragmatic analysis of language, according to Mattos (2006), based on the semantic meaning-a pragmatist of the conversation. Therefore, we concluded that the management of outsourced RUs occurs the in professional practice during the process of meeting in-action of managers, the difficulties in the management of infrastructure, and of people influence directly the management of contracts. Thus, a reflective practice can develop administrative and political skills in the implementation of decisions.

O presente trabalho teve como objetivo identificar os pontos críticos e estabelecer os pontos críticos de controle em preparações à base de carne de frango, nas lanchonetes/restaurantes do \"CAMPUS\" de uma Universidade. Em cada uma das 23 unidades foram analisadas três preparações à base de carne de frango as quais representam a grande preferência dos consumidores. A pesquisa foi dividida em duas etapas: - Levantamento das instalações. Acompanhamento das preparações e elaboração dos respectivos fluxogramas para identificação dos pontos críticos. Os dados foram colhidos com auxilio de \"Ficha de Inspeção\" preparada para o trabalho em questão, termômetros digitais de penetração, termômetros químicos, cronômetros e reagente para determinação de concentração de cloro em soluções para higienização. Constatou-se que, a maioria das instalações foi projetada para funcionar apenas como lanchonete sendo que, os serviços de restaurante são realizados de forma precária. Este fato associado ao despreparo dos manipuladores de alimentos, resulta num comprometimento sério à manipulação e proteção dos alimentos e, conseqüentemente à sanidade dos mesmos. / The present paper intends to identify critical points and critical control points in preparations of chicken meat in luncheonettes and restaurants of a University campus. In each of the twenty-three units three such preparations were analyzed; the preparations represented the major preference of consumers. The study was divided in two phases: - Study of equipments. - Follow-up of preparations and elaboration of flow diagrams for identification of critical points. Data were collected with the aid of an inspections form especially prepared for the study, penetration digital reading thermometers, chemical thermometers, chronometer and reagent to stablish the chlorine concentration in sanitizing solutions. The data showed that instalations of all establishments were originally planned for luncheonettes and were being used as restaurants under precarious conditions. This fact plus the lack of training of food handlers resulted in the serious jeopardizing of food handling; thus protection of food was jeopardized as well as its sanity.