This research study evaluated the impact specific work-related factors have on home and family life for female managers in the health care food service industry. A random sample of 333 (33%) of the population was chosen to participate in this study. Each participant was a member of the American Dietetic Association's Management in Health Care Systems dietetic practice group. The work aspects with the most negative impact were number of hours worked per week, work schedule, and job security. Two variables found to significantly predict the overall impact of work on home and family life were number of hours worked per week (p-value .002) and annual gross income (p-value .002).

Grandy's Country Cookin' Inc. is a chain of restaurants specializing in fried chicken dinners. standardized instructional films were needed to teach employees Grandy's operational procedures. The producer was commissioned to make five films to provide visual job descriptions for new employees and managers. These fast-paced films depict actual job situations: "Chicken Cutting," "Breakfast Preparation," "Customer Relations," "System of Operation," and "Drive-Thru Relations," "System of Operation," and "Drive-Thru Service." An accompanying production book describes the making of Grandy's Training. The book examines the background against which the project was proposed, details the problems and procedures of production, and describes the experience of dealing with a client at a professional level.

This is a one year half thesis. This research was conducted within the context of the food services sector of Higher Education Institution dining halls and in the midst of the rising global call for food resource management and food waste reduction. The main aim of this research therefore was to identify opportunities for learning and change for a more sustainable food economy, contributing to Education for Sustainable Production and Consumption, and by further implication, Education for Sustainable Development. To achieve this aim, I used Cultural Historical Activity Theory as theoretical and methodological framework; drawing on the second and the third generations of this theory. Implicated in the above research approach is the identification of expansive learning opportunities from the surfacing of ‘tensions’ and ‘contradictions’. In this case study of the Rhodes University Campus Food Services, such tensions and contradictions inhibiting a more sustainable food economy, involving food waste production were identified. To narrow the scope of the study, one dining hall formed the focus of the case, with a two phased research approach whereby one research question and three goals were developed for each phase. The former being the exploration phase and the latter being the initial stages of the expansive phase. Methods used in line with the methodological framework included ten individual interviews with food producers (staff members), nine focus group discussions with food consumers (students), observations of the dining hall activities which lasted for over a month and two ‘Change Laboratory Workshops’. Some of the findings of this research are that food wastage cannot be addressed and appropriately curtailed without an intensive consideration of all the stages of food economy. Multiple contradictions and sources of tensions embedded in the Food Services Sector constituted major causes of food waste. Additionally, the lack of substantial food waste related teaching and learning activities, the presence of disputed rules, institutional structure and traditional practices within the Food Services all exacerbated the tensions and contradictions. More so, prioritizing some of this identified contradictions and tensions hindering a more sustainable food economy and relegating some as unimportant or nonurgent is unproductive. Finally, the non-existence of facilitated deliberation, consultation, dialogue, collaboration between food producers and food consumers has been identified as an obstacle to learning and institutional change. Recommendations abound in re-orienting, re-educating, and re-informing the constituents of the food economy. Re-visiting and revising of rules and regulations guiding conduct of students and kitchen staff members in the RU dining halls, as well as revision of existing learning support materials and mediating tools in use is needed. Recognition and consideration of the concerns and interests of students and kitchen staff members are also needed. Finally, there is a need to continue to address the tensions and contradictions identified in this case study, to further the Expansive Learning Process if a more sustainable food economy at Rhodes University is to be established.

The purpose of this study was to develop a Point Of Sale system which helps owners to cut restaurant losses, improve customer service, reduce employee mistakes, and increase profitability. mOrder-Servers is touch screen oprerated at the point of sale, It has an easy to follow screen layout, and the simplicity of a windows based interface.

In the Morder-Client Food Service, a waiter/waitresses orders meals via a wireless handheld device. By reading the order items listed on the screen of a personal computer which is in a kitchen, the cook can make the correct dishes. This system can improve service quality and efficiency.

Although conscious consumers flock to sustainability-branded restaurants and grocery stores to "vote with their forks" for environmental sustainability and vibrant local economies, workers in these industries face the same poverty wages, discrimination, and exploitative labor practices that plague the food service and retail industries at large. Despite rapid growth and labor degradation, low-wage workers in these industries have largely been left behind by the mainstream labor movement and the alternative food movement. Whereas in the past, progressive social movements worked to alter power relations between labor and capital through collective action, today's mainstream labor movement focuses on servicing its dwindling membership and winning minimum wage increases through local ballot box measures and legislation. For its part, the alternative food movement focuses narrowly on achieving environmental sustainability through market-based mechanisms and consumption politics that do not adequately attend to the struggles of food chain workers. Through research conducted in partnership with the Burgerville Workers Union (BVWU) and the Industrial Workers of the World, I investigate three empirical research questions: 1) How do sustainability-branded institutions deploy values-based discourse and how does this relate to labor practices?, 2) How do worker-organizers understand and expose the contradictions of sustainability branding?, and 3) How do worker-organizers engage with social reproduction as a terrain of political struggle, and to what ends? I attend to these questions through activist scholarship aimed at informing my broad theoretical question: How might social reproduction "as discourse and practice" be marshaled to generate more inclusive organizing strategies, forge more just conceptions of sustainability, and build worker power? Drawing on over two years of ethnographic research, content analysis, and interviews with 48 worker-organizers involved in four labor organizing campaigns, I examine their efforts to build worker power through mutual aid programs, political education, and coalition politics. My analysis reveals that these strategies embody an inclusionary intersectional politics that prioritizes the needs of women, parents, and people of color, but that worker-organizers also face significant challenges. I demonstrate that organizing against neoliberal policies and practices requires moving beyond consumption politics and single-issue campaigns and deploying what I term (re)production politics which are fundamentally about how work is organized and how we care for society and the planet. Politicizing the labor, locations, and practices of social reproduction as landscapes of struggle, I conclude, offers an opportunity to build a broad class consciousness across interconnected issues and envision more liberatory ways of organizing social reproduction based on solidarity, mutuality, and interdependence.

by Chiu Yuk Lan. / Thesis (M.Phil.)--Chinese University of Hong Kong, 1998. / Includes bibliographical references (leaves 127-133). / Abstract also in Chinese. / TABLE OF CONTENTS / ABSTRACT (ENGLISH) --- p.a / ABSTRACT (CHINESE) --- p.b / ACKNOWLEDGEMENTS --- p.iv / Chapter CHAPTER 1 --- INTRODUCTION --- p.1 / Chapter 1.1 --- Cancer in Food-service Workers --- p.1 / Chapter 1.2 --- Carcinogenicity of Cooking Fumes --- p.1 / Chapter 1.3 --- High Risk of Lung Cancer in Chinese Women --- p.2 / Chapter 1.4 --- Why do We Conduct This Study? --- p.3 / Chapter 1.5 --- Implication of This Study --- p.4 / Chapter 1.6 --- What Types of Cancer were Included in This Study? --- p.4 / Chapter 1.7 --- Aims and Hypothesis of This Study --- p.5 / Chapter 1.8. --- Outline of the Thesis --- p.5 / Chapter CHAPTER 2 --- LITERATURE REVIEW --- p.8 / Chapter 2.1. --- Occupational Epidemiological Studies --- p.8 / Chapter 2.1.1 --- Studies of occupation and cancer occurrence based on routine records --- p.8 / Chapter 2.1.2 --- Retrospective cohort studies among food service workers --- p.21 / Chapter 2.1.3 --- Case-control studies --- p.27 / Chapter 2.1.4 --- Case reports --- p.29 / Chapter 2.1.5 --- Summary --- p.29 / Chapter 2.2. --- Mutagens and Carcinogens in Cooking Fumes --- p.39 / Chapter 2.2.1 --- Mutagens and carcinogens in cooking fumes --- p.40 / Chapter 2.2.2 --- Summary --- p.42 / Chapter CHAPTER 3 --- METHODS --- p.44 / Chapter 3.1 --- Study Design --- p.44 / Chapter 3.2 --- Study Population and Subjects --- p.46 / Chapter 3.3 --- Reference Population --- p.48 / Chapter 3.4 --- Sample Size Estimation --- p.48 / Chapter 3.5 --- Data Sources and Data Collection --- p.49 / Chapter 3.6 --- Data Processing --- p.53 / Chapter 3.7 --- Data Analyses --- p.54 / Chapter 3.7.1 --- Standardised proportional mortality ratio (SPMR) --- p.54 / Chapter 3.7.2 --- Adjusted' SPMRs --- p.56 / Chapter 3.7.3 --- Mortality odds ratio (MOR) --- p.58 / Chapter 3.8. --- Exploring if Smoking could be a Confounding Factor --- p.62 / Chapter CHAPTER 4 --- RESULTS --- p.64 / Chapter 4.1 --- Characteristics of the Food-service Workers --- p.64 / Chapter 4.2 --- Cancer Mortality Patterns of Food-service Workers --- p.69 / Chapter 4.3 --- Adjusted SPMRs --- p.72 / Chapter 4.4 --- Mortality Odds Ratios (MORs) --- p.76 / Chapter 4.5 --- Mortality Odds Ratios Using Multiply Reference Diseases --- p.77 / Chapter 4.6. --- Comparing SPMRs with MORs --- p.82 / Chapter 4.7. --- Internal Comparison --- p.83 / Chapter 4.8 --- Summary of Results --- p.90 / Chapter 4.9. --- Survey on Smoking and Drinking Prevalence among Current Food-service Workers --- p.92 / Chapter 4.9.1 --- Smoking habit --- p.92 / Chapter 4.9.2 --- Drinking habit --- p.94 / Chapter CHAPTER 5 --- DISCUSSION OF FINDINGS --- p.95 / Chapter 5.1 --- Outcomes for This Study --- p.95 / Chapter 5.1.2 --- Cancer risks for the kitchen workers --- p.96 / Chapter 5.1.3 --- Cancer risks for the outside kitchen workers --- p.102 / Chapter 5.2 --- Limitations of the Methods Adopted in the Present study --- p.107 / Chapter 5.2.1 --- Standardised proportional mortality ratio (SPMR) --- p.107 / Chapter 5.2.2 --- Morality odds ratio (MOR) --- p.109 / Chapter 5.3 --- Bias and Control --- p.111 / Chapter 5.3.1 --- Selection bias --- p.111 / Chapter 5.3.2 --- Information bias --- p.113 / Chapter 5.3.3 --- Confounding --- p.116 / Chapter 5.4 --- Implications from the Results of the Present Study --- p.117 / Chapter 5.5 --- Conclusion --- p.119 / APPENDIX --- p.121 / Appendix 1 --- p.121 / Appendix 2 --- p.123 / Appendix 3 --- p.124 / Appendix 4 --- p.125 / REFERENCES --- p.127

Full-service restaurants serve many different types of customers with preconceived ideas about what they want and expect to receive from the restaurant. During the dining experience, each customer experiences the service differently and subconsciously evaluates the experience differently. The purpose of this study is to determine the expectations and perceptions of customers regarding the dining experience dimensions at Full-Service Restaurants (FSRs). The dimensions relate to service quality, food quality and ambience quality expectations and perceptions of customers. Customer satisfaction was also analysed, as a satisfied customer will show return intentions and this customer will tell friends and family about this FSR. A self-administered survey of employees at a tertiary academic institution revealed that waiter professionalism, value for money and the atmosphere in the restaurant are the most important considerations when it comes to the expectations of the dining experience. The findings of this study presented a demographic profile (gender, age, home language, highest education qualification, LSM) and it was found that demographic category groups differ in the way that they perceive the dining experience. The study reveals that males tends to be less critical than women, LSM 9 respondents are less critical than LSM 10 respondents and respondents with an undergraduate degree or less are less critical than respondents with a post-graduate degree. Respondents were satisfied overall with their dining experiences. Recommendations include that management must focus on pricing strategies, waiter training and the flow of communication between the restaurant and the customer. The recommendations made in this study will assist management of FSRs to understand the significance of the dining experience dimensions and to implement the required levels of service, food and ambience quality. With this knowledge, the management of FSRs can be assured of a satisfied customer and a competitive offering. / Business Management / M. Com. (Business Management)

The purpose of this research was to investigate the level of food safety knowledge, attitudes and food handling practices of employees in hospitals in the Capricorn District Municipality (CDM), Limpopo Province, South Africa. Purposeful sampling was followed to sample 210 respondents from nine hospitals in CDM. Respondents were individuals who are 18 years or more, employed in these hospitals and are involved in the food handling duties. Data collection was done by means of questionnaires and interviews. The results showed that 99% and 70% of the food handlers are black females and are health care staffs. Up to 71% have not attended any food safety-training course. Many food handlers are not knowledgeable about HACCP and the correct temperature and duration for receiving and storing temperature controlled for safety (TCS) foods respectively. The vast majority of food handlers are not knowledgeable on minimum internal cooking temperature for poultry, seafood, egg and the best way of thawing of frozen meat. The majority of food handlers do not know that Salmonella is the main foodborne bacteria pathogen mostly associated with poultry products and that food borne bacteria will grow quickly in food at a temperature of 37 ˚C. The majority of food handlers possess adequate food safety knowledge regarding the safe food handling practices and the prevention of contamination. Respondents with higher academic qualifications do not possess more food safety knowledge than those with lower academic qualifications. Food handlers who are health care staff have less food safety knowledge when compared to food service managers, food service supervisors and chefs. / Business Management / M.A. (Consumer Science)