Thesis--PlanB (M.S.)--University of Wisconsin--Stout, 1998. / Includes bibliographical references.

Thesis (M.S.)--University of Wisconsin--Madison. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 140-143).

Thesis (M.S.)--University of Wisconsin--Madison. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 63-66).

Thesis PlanB (M.S.)--University of Wisconsin--Stout, 2006. / Includes bibliographical references.

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Thesis (M.P.H.)--Georgia State University, 2009. / Title from title page (Digital Archive@GSU, viewed June 17, 2010) Ike Okosun, committee chair; Murugi Ndirangu, committee member. Includes bibliographical references (p. 45-49).

Cook-Chill Foodservice System was a new alternative foodservice system in the 1960s. Food items in Cook-Chill Foodservice Systems are prepared and chilled in advance of service, stored in inventory, and then rethermalized before consumption. The purpose of this research was to evaluate Cook-Chill Systems from the foodservice manager's view. The objectives of this study were to: (1) identify effects, advantages and disadvantages, and decision making factors for selection Cook-Chill Systems as perceived by managers, and (2) determine if the demographics influence managers' assessment. A survey questionnaire was used to collect current information of Cook-Chill Systems. One hundred thirty-four surveys were mailed nationwide to foodservice managers with 95 (71%) valid responses. Data were analyzed from the 74 respondents who currently used Cook-Chill Systems. The results indicated that the perceived meal quality, quantity control and personnel satisfaction was equal or better, and labor cost was decreased and equipment cost increased were most often reported by managers in comparing Cook-Chill Systems with prior systems. Managers identified seven advantages: good working conditions, high productivity, labor savings, consistent quality food, good quantity control, nutrient retention, and safety. One perceived disadvantage was high capital cost of equipment. The five most often cited factors for selection of Cook-Chill Systems were labor savings, good working conditions, consistent quality food, safety, and high productivity. Factors most often cited for not selecting Cook-Chill Systems were the limited menu and types of products produced, complaints of bad food, and high capital cost. Most Cook-Chill Systems have been installed in the past ten years with previously centralized production flow. Cook-Chill Systems accommodated small to large numbers of meals with both blast chiller and tumbler chiller equipment and many reheating methods. Half of the managers were involved in choosing, designing or implementing Cook-Chill Systems. Four significant outcomes were: (1) microbiological control was the highest of meal quality contributes; (2) manager satisfaction was higher than customer and employee satisfaction; (3) meal quality and personnel satisfaction differed among reheating methods; and (4) management experience for design or implementation influenced managers' willingness in choosing these systems again. Four recommendations were drawn from this research. Recommendations were: (1) studies to identify factors contributing to success of reheating methods, (2) standard models for cost recording, (3) approaches to analyze capital cost, create menu items, and find causes of food quality complaints, and (4) a Cook-Chill Information Center to share knowledge and support the further development of Cook-Chill Systems. / Graduation date: 1991

Digitized by Kansas Correctional Industries

Thesis (M.H.A.)--University of Michigan, 1963.

Thesis (M.H.A.)--University of Michigan, 1963.