To improve an organizations competitive edge, leadership has adopted a conventional and organized approach known as TQM to improve the quality of its products and services. Implementation of TQM varies from one organization to another. This study determined the various impacts of leadership on TQM in the food industry in India. The continuous decrement of India's economy has led organizations to hire nonskilled people who lack the basic knowledge of the process and thus do not work efficiently and thus ensuring failure of TQM. Another problem faced was the lack of a healthy management which ensures a positive environment and boosts morale of the people. This study gave an idea about the organizational culture and characteristics, the issues it faced while implementing TQM due to lack of an effective leadership, the linkage between the leadership and TQM policies. Data was collected with the help of a questionnaire survey from the people involved in the industry and thus the results from the survey were analyzed and used to answer the research questions.

The scarcity of water poses a threat to domestic and global economic sustainability while inhibiting the operational efficiency of food and beverage industry firms. The purpose of this multiple case study was to explore the strategies some food and beverage industry leaders in the United States used for implementing sustainable water consumption practices to improve operational efficiency. The conceptual framework for the study was stakeholder theory. The primary data source was semistructured interviews with 4 food and beverage industry leaders in Wisconsin who have responsibility for implementing their firms' sustainability practices, and the secondary data source was corporate sustainability reports. Thematic analysis was used to analyze data, which resulted in 4 themes: efficient equipment, stakeholder and sustainability focus, water recycling, and supply chain support. The implications of this study for social change include the potential for leaders in the food and beverage industry to use findings to create more sustainable water supplies and demonstrate greater stewardship of the environment.

Zur Ermittlung der Akzeptanz und ihres prädiktiven Wertes für den Verzehr von Lebensmitteln bzw. Getränken, sind Beliebtheitsprüfungen mit Konsumenten unter standardisierten Bedingungen im Sensoriklabor üblich. Die prädiktive Aussagekraft dieser Laboruntersuchungen wird jedoch durch folgende Aspekte eingeschränkt: <br /> (1) Der situative Kontext wird ausgeschaltet, d.h. die Verzehrssituation, in der ein Produkt üblicherweise konsumiert wird, ist im Labor bewusst eliminiert und das zu bewertende Produkt wird nicht in einer kompletten Mahlzeit dargeboten<br /> (2) Der Produktkontakt im Labor ist im Gegensatz zu der anhaltenden Konfrontation unter alltäglichen Bedingungen nur kurzfristig, was Langzeitaussagen bzw. Dauerpräferenzen nicht zuläßt; <br /> (3) Im Labortest ist die freie Auswahl auf eine geringe Anzahl angebotener Produkte beschränkt.<br /> <br /> In dieser Arbeit soll daher die Frage beantwortet werden, welchen prädiktiven Wert sensorische Beliebtheitsuntersuchungen im Labor für Lebensmittelakzeptanz und -verzehr unter Alltagssituationen haben. Dies wird für verschiedene Altersgruppen gezeigt, die frei in ihrer Entscheidungsfindung sind. Dazu gaben 56 Studenten (23,1&#177;3,7 Jahre) und zwei Seniorengruppen, zum einen aus einer Begegnungsstätte (20 Probanden; 75,6&#177;8,1 Jahre) und zum anderen aus dem betreuten Wohnen (14 Probanden; 76,1&#177;12,5 Jahre), in einer ersten Laboruntersuchung Beliebtheitsbewertungen (Akzeptanz und Rangordnungsprüfung) zu 6 Erfrischungsgetränken ab. Anschließend folgte ein mindestens vierwöchiger Zeitraum, in denen die Probanden aus einem speziell für die Studie konzipierten Automaten Getränke in Einrichtungen der Gemeinschaftsverpflegung entnehmen konnten. Die Entnahme war via Chipkarte ad libitum möglich. Computergestützt wurden dabei individuelle Getränkewahl, Menge und Entnahmezeit aufgezeichnet. Unmittelbar nach der Automatenphase wurde eine erneute Laboruntersuchung durchgeführt. In allen Untersuchungsphasen wurden dieselben Erfrischungsgetränke aus Konzentrat, variiert in Apfel- oder Orangensaftgeschmack, ohne oder mit Zusatz von Zucker (20g/l) und Kohlensäure (4 g/l CO2), angeboten. Eine Quntitativ Deskriptive Analyse bestätigte unterschiedliche Profile bei den Produkten, so dass von sensorisch wahrnehmbaren Unterschieden zwischen den Produkten ausgegangen werden konnte. Die Probanden bekamen zu keiner Zeit Informationen über die exakte Zusammensetzung der Getränke. Sowohl in der Laborbewertung als auch nach Getränkekonsum via Automat, fanden sich unterschiede zwischen den Altersgruppen. <br /> <br /> In der Akzeptanzprüfung bewerteten Studenten die Apfelvarianten besser als die Orangenvarianten.<br /> Senioren, die insgesamt höhere Akzeptanzwerte vergaben, bewerteten alle Getränke in fast allen Attributen gleichermaßen gut. Nach der 4-wöchigen Automatenphase hatte sich die Akzeptanz der sechs Getränke nicht wesentlich geändert. <br /> Auch in beiden Rangordnungsprüfungen waren bei den Studenten &bdquo;Apfel&ldquo; und &bdquo;Apfel mit Kohlensäure&ldquo; auf den ersten Plätzen, &bdquo;Orange mit Zuckerzusatz&ldquo; auf dem letzten Platz. Nach Adjustierung auf die individuelle Trinkmenge (in Wenig-, Mittel- Vieltrinker) und wurde &bdquo;Apfel mit Kohlensäure&ldquo; in der Automatenphase von den Studenten am meisten getrunken. In der Vieltrinkergruppe wurde &bdquo;Orange mit Zuckerzusatz&ldquo; deutlich vernachlässigt. Der Automatenkonsum der Studenten bestätigte damit im Wesentlichen die Ergebnisse der Beliebtheitsprüfung im Labor.<br /> Bei den Senioren waren in der Rangordnungsprüfung, die eine Lieblingsreihenfolge erzwang, alle süßeren Getränke (mit Zuckerzusatz) auf den ersten Plätzen. In der Automatenphase wurden jedoch viele Getränke ohne Zuckerzusatz bevorzugt. Dies zeigte sich sowohl in der individuellen Präferenz, als auch im Gesamtkonsum. Aufgrund der Ergebnisse kann der prädiktive Wert von Laboruntersuchungen mit Senioren in Bezug auf die Auswahl und den Konsum unter alltäglichen Bedingungen als gering beurteilt werden. Die Getränke mit der individuell höchsten Laborpräferenz wurden unter Alltagsumgebung in der Gemeinschaftsverpflegung in deutlich geringeren Umfang als erwartet verzehrt. In der Vergleichsgruppe der Studenten ist die Übereinstimmung größer(p<0,05). <br /> <br /> In Häufigkeitsfragebögen vor und nach der Automatenphase wurde das Trinkverhalten speziell von kohlensäurehaltigen Getränken erfragt. Der Anteil von kohlensäurehaltigen Getränken ist sehr variabel, und kann tagesabhängig von einem geringen bis zum Hauptanteil ausmachen. Senioren tranken von den Automatengetränken weniger kohlensäurehaltige Getränke als Studenten(p<0,001). Trotzdem zeigte nur eine Minderheit einen völligen Verzicht, wie sich durch Fragebogen und auch Automatenkonsum ermitteln ließ.<br /> <br /> Die Verwendung eines computergestützten Getränkeautomaten bietet eine neue Möglichkeit, die Langzeitpräferenz und den tatsächlichen Konsum unter gewohnten Alltagsbedingungen und bei freier Produktauswahl zu ermitteln. Selbst bei Altersgruppen, die mit Laboruntersuchungen überfordert sind, können Vorlieben untersucht werden. / Background: For predicting consumption of food products consumer acceptance is usually measured by using hedonic scales in the sensory lab. However, the predictive value of such results is limited by different facts: (1) the real life context is missing, e.g. the tested product is not integrated into a meal, (2) only short confrontation with the product in lab in contrast to long-term exposure in the real life. Therefore, methods are needed which give a more reliable estimate of long-term preference and consumption. <br /> <br /> Objective: To develop and to validate an automatic device to estimate the long-term acceptance of beverages in young and elderly people.<br /> <br /> Methods: A new computerized vending machine was designed and established. The device is able to deliver 6 different types of beverages and can be placed in any public room. Study participants, after identifying themselves by a chip card, are free to select any quality and quantity of the offered beverages. The individual consumption data is registered. For comparing these consumption data with hedonic lab measurements a total of 56 students (mean age 23,1) and 34 seniors (mean age 76.1) were recruited for a 3-step experiment. In the first step they visited the sensory lab and rated on a 7 point hedonic scale and afterwards ranked 2 orange and 4 apple juices modified in their sugar and carbon dioxide content. In the second step the computerized vending machine was placed in a location, where the subjects usually eat, i.e. a university canteen or senior club or an assisted living home for seniors. Subjects were offered the same beverages as in lab test. The machine registered the individual choice and consumption (amount, time). In the third step the lab test was repeated.<br /> <br /> Results: In seniors the lab acceptance test with similar products has no discriminatory power. The ranking test reveals to be more reliable for elderly people. Moreover, seniors prefer sweeter products in the lab. This is not found among younger people. The lab measurements with seniors are low in their value concerning their real life choice and intake via the device. The correlation coefficient between lab ranking and beverage choice was lower for seniors than students (p< 0.05). There was no difference between young and elderly people in the ability to handle the device. In general, students prefer more carbonated beverages than seniors(p<0.001) <br /> <br /> Conclusion: The results obtained by the new device give better information on long-term beverage consumptions than preference measurements in the lab.

No description available.

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.

Over the last few years, we are seeing an emergence of new food entrepreneurship across the globe. In the context of the Syrian refugee crisis, these food-related social enterprises are not only providing job opportunities to refugees but they are also increasing awareness about their cause and creating new narratives surrounding their arrival. This present study seeks to contribute to the knowledge surrounding refugees and entrepreneurship by explaining how several refugee food enterprises have gained great popularity despite greater nationalism and xenophobia. In the analysis of food entrepreneurship, one finds that this phenomenon is able to partly fill the void of certain organizations and movements by placing food in the role of the mediator. Arguably, food entrepreneurship assists in areas that refugee resettlement agencies do not, as they provide a platform that give refugees agency rather than dealing with them as victims. These agencies address refugee’s agency as business employees, and in some cases, encourage their agency as women. Not only does this reverse the narrative of victimized refugees who need support from their new societies whilst also providing them with income, it also provides an opportunity to politically mobilize around refugee-threatening issues.

Attempts to modify dietary habits of individuals in order to improve their nutrition do not seem to have met with success. Patterns established by individuals appear to continue throughout their lifetime. Diet patterns are influenced by society, families, and peer groups. From pre-school through adolescence environmental factors of influence are ever present. Influences may be the result of hereditary attitudes passed from generation to generation. However, the need for diet improvement seems primary. Research to discover methods or systems to affect such habits is needed from the science of nutrition. The continued failure of man to produce food for the subsistence of all mankind and the power of population overshadows the power of food production. The resulting problems of food shortages, malnutrition, starvation and disease compound the previously stated problems of attempted dietary change. The cost of developing animal protein exceeds the cost of cultivating plants. Therefore, nutritionists have encouraged decreasing consumption of animal protein and increasing consumption of plants to balance this factor. By this method they have helped to keep the cost of a nutritionally balanced meal within everyone’s reach. By increasing consumption of plant life, some diets could be improved. This increased plant consumption would also decrease the need for animal consumption. Synergistic combinations of vegetables have been found to be as nutritious as animal sources. With these thoughts in mind this research explores one technique which might be utilized in a hospital environment to accomplish one end--the increase in plant or vegetable consumption.

The main research objective of this study was to find out whether perceived value significantly affects consumers’ purchase intention. Additionally, this study examined if there are any significant differences in perceived value for different fast-food restaurant brands and attempted to identify which fast-food restaurant is perceived to be the industry leader. A total number of six fast-food restaurants (McDonalds, Subway, Starbucks, Wendy’s, Burger King, and Taco Bell) were selected. Findings showed that among the five perceived service value dimensions, Starbucks is the leader in terms of quality, emotional response, and reputation. Multivariate analysis of variance (MANOVA) and multiple regression analysis were performed to test the study hypotheses. Results indicated that there were significant differences in perceived value for different fast-food restaurant brands. Besides, monetary and behavioral price significantly affects consumers’ purchase intention. Findings are expected to help hospitality marketers to strategically manage their brands.

One reason for the restaurant industry's myriad personnel problems is implicit in the paucity of research dealing with food service personnel# A number of studies suggest that the physical and psychological needs of the food service worker are grossly neglected. This is a study to provide current data descriptive of the occupational self-image of service personnel employed in restaurants in Aruba, and provide a beginning exploration of selected components of their occupational self-images. The design was formulated to answer three broad questions: (l) What are the characteristics of self-image of service personnel employed in restaurants in Aruba? (2) Is the occupational self-image of these employees positive or negative?, and (3) What are the possible implications of the characteristics of these restaurant service personnel? One hundred and sixty-five employees were interviewed covering the two restaurant categories: the free standing and the restaurants that are part of hotel operations. The questionnaire utized contained six instruments designed to describe or measure selected aspects of the occupational self-image of these restaurant employees. A Likert-type scale was constructed to measure the restaurant service personnel over-all occupational self-image. This scale was then utilized to explore the relationship between each of the components of the occupational self-image and its association with more positive and more negative occupational self-images. The over-all occupational self-images of the restaurant service personnel were found to be quite positive. This finding is supported by previous empirical investigations. The findings contradict the impression gained from simplistic and often erroneous "hear-say ". The occupational self-image appears to be a complex concept which summarizes a variety of attitudes and cannot be inferred or measured on the basis of one aspect of an occupation.

The aim of this work was to establish an analytical method for the simultaneous detection of five major opium alkaloids in poppy seeds by liquid chromatography-electrospray ionisation-mass spectrometry (LC-ESI-MS). Once opium alkaloids were detected in poppy seeds, toxicological studies were carried out to establish if these compounds were detected in oral fluid (OF) of participants who ingested muffins containing poppy seeds. It is known that the ingestion of poppy seeds has caused positive opiate drug test results and much work has been reported in the scientific literature in the last 20 years. Researchers in the field have investigated alternatives to differentiate between heroin administration and that of other opiate drugs versus poppy seed ingestion. Most of the work which has been carried out relates to establishing illicit heroin use by examining biological matrices for the presence of acetylcodeine, thebaine, papaverine, noscapine and their associated metabolites. The research methodology consisted of establishing an LC-ESI-MS method for the simultaneous detection of five major opium alkaloids (morphine, codeine, thebaine, papaverine and noscapine). A deuterated internal standard (morphine-d3) was used for the quantitation of alkaloids in harvested poppy seeds and oral fluid samples. Due to technical difficulties, 3 LC-MS instruments were employed in this work. Electrospray ionisation was employed in all mass spectrometers but the analysers included an ion trap with octopole, a triple quadrupole and a hybrid quadrupole Orbitrap. Suitable extraction procedures were determined and harvested seeds purchased from a number of supermarkets were analysed for the presence of five alkaloid compounds using the LC-MS method. A small scale pilot study with 6 participants was carried out to establish if it was possible to fail an OF drug test for opiates after consuming poppy seed muffins. OF samples were collected post ingestion using Quantisal™ kits and the level of each of the opiates was monitored. The findings were that an LC-ESI-MS method was established for the simultaneous detection and quantitation of five major alkaloids. However, the method development process involved finding a solution to co-elution of morphine and codeine. The process also included resolving the issue of thebaine producing two peaks with identical mass spectra and separated by a difference of 6 minutes in retention time. Varying levels of alkaloids were identified in harvested poppy seeds: levels of these compounds differed considerably within and between batches of poppy seeds. These findings could be attributed to a number of factors, for example, where and how the plants were grown and methods of harvesting. Two poppy seed muffins were consumed as part of a toxicology study. Morphine was detected in the 5 minute sample in 5 out of the 6 participants with concentrations in OF of 0.5-0.8 ng mL-1; codeine was detected in 2 of the 6 participants at 1.5 and 2.6 ng mL-1. Thebaine, noscapine and papaverine were also detected in OF of a number of participants, which has not been previously reported in the literature. However, it should be noted that the values calculated are only estimated since the peak area ratios obtained were found to be less than the lowest concentration (10 ng mL-1) in the linear calibration range. In conclusion, an LC-ESI-MS method for the simultaneous detection and quantitation of five major opium alkaloids has been established and has been used to detect alkaloids in harvested poppy seeds and oral fluid samples. From a small pilot toxicology study, oral fluid results indicate that levels of morphine and codeine do not exceed the SAMSHA 40 ng mL-1 cut-off after ingestion of a realistic amount of poppy seeds contained within bakery products.