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The motivation for this study was to increase the knowledge of foodservice personnel in mass food production in the foodservice area in which they work and by doing so, increasing their productivity. Training is often used to improve productivity and is seen as the answer to many productivity problems. Training and productivity improvement go hand in hand. Little research has been done on training and productivity in mass food production. The main objective of this study was to investigate the impact of training on the productivity of workers in mass food production by means of questionnaires. Firstly, the training needs of the workers were investigated. Secondly, training was given as needed and thirdly, follow-up questionnaires were completed to determine the impact of training. The training needs of the target group were firstly determined by means of questionnaires. The training material was then compiled from information obtained in the questionnaires. Training was given in the form of a lecture. Follow-up questionnaires were completed two and four months after training. The practical significance of the training was determined by comparing the answers of the sets of questionnaires with each other. Results: The workers' knowledge increased by 55% (supervisors), 33% (cleaners), 20% (foodservice aids) and 6.25% (cooks) after having received training. These results show that training will only be of practical significance to the supervisors when it is presented in the same circumstances as in the study. Conclusions: Training, with productivity improvement in mind, must be presented in an effective and meaningful manner to have a significant impact on the knowledge of foodservice workers. The environment, type of worker, management's involvement as well as the type of training, motivation of the worker, correct training material and whether the training will make a difference, must be taken into consideration when planning training for foodservice workers. / Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2005.

The motivation for this study was to increase the knowledge of foodservice personnel in mass food production in the foodservice area in which they work and by doing so, increasing their productivity. Training is often used to improve productivity and is seen as the answer to many productivity problems. Training and productivity improvement go hand in hand. Little research has been done on training and productivity in mass food production. The main objective of this study was to investigate the impact of training on the productivity of workers in mass food production by means of questionnaires. Firstly, the training needs of the workers were investigated. Secondly, training was given as needed and thirdly, follow-up questionnaires were completed to determine the impact of training. The training needs of the target group were firstly determined by means of questionnaires. The training material was then compiled from information obtained in the questionnaires. Training was given in the form of a lecture. Follow-up questionnaires were completed two and four months after training. The practical significance of the training was determined by comparing the answers of the sets of questionnaires with each other. Results: The workers' knowledge increased by 55% (supervisors), 33% (cleaners), 20% (foodservice aids) and 6.25% (cooks) after having received training. These results show that training will only be of practical significance to the supervisors when it is presented in the same circumstances as in the study. Conclusions: Training, with productivity improvement in mind, must be presented in an effective and meaningful manner to have a significant impact on the knowledge of foodservice workers. The environment, type of worker, management's involvement as well as the type of training, motivation of the worker, correct training material and whether the training will make a difference, must be taken into consideration when planning training for foodservice workers. / Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2005.

The objectives of this 8-week study were to assess the amount (weight) of pre-consumer (production) food waste at a large university, serving 18,000 meal plan holders, and identify major contributors of food waste (i.e. food categories, types of waste). Dining facility managers and waste coordinators (WCs) were voluntarily recruited from three dining facilities to oversee all food waste data collection and entry by dining staff, and attend weekly meetings with the research team. Food waste was weighed by staff at the designated facilities using institutional food scales. Information about the food waste was then written on tracking sheets and entered into an online database. The tracking sheet and database contained information on: product description (i.e. food type), reason for waste, weight of food (lbs), disposal method (compost/food scraps, diverted, or trash), and any related comments. Waste analysis included aggregating weekly data by total waste (lbs), facility, food type, food groups of MyPlate, and reason for food waste. Quantitative results from this study reveal that thousands of pounds of food waste are disposed of each week, especially for proteins and grains. Results derived from qualitative interviews and focus groups indicated that waste tracking is beneficial for staff buy-in, creating waste standards to improve efficiency, and adjusting food production schedules. Implications from these results indicate ability to help guide policy and practice, and provide insight into major contributors of institutional food waste. / Master of Science

O tema gestão da cadeia de suprimentos tem forçado constantemente pesquisadores e gerentes a pensar em termos de gestão das operações e processos através das fronteiras organizacionais (MELNYK et al., 2007). Com base nessas questões, o objetivo desta tese envolveu a avaliação dessas mudanças, seus impactos e implicações relacionadas à integração externa em cadeias de suprimentos de empresas de alimentos que passaram a estruturar atividades específicas para o setor de foodservice. Assim, foi realizada uma análise do setor como objeto de análise da pesquisa e um levantamento conceitual das variáveis de integração na cadeia, por meio da sistematização comparativa de dez modelos e métodos teóricos sobre o assunto, no qual foram consolidadas as seguintes variáveis de integração externa: orientação estratégica para o mercado, integração interfuncional, planejamento conjunto e equitativo, sistemas de informação e monitoramento de performance, gestão de relacionamentos e decisões de estrutura e governança. A partir dessa consolidação, cada variável de integração foi descrita e discutida em termos conceituais, sendo desenvolvidas 33 proposições teóricas sobre a gestão da cadeia de suprimentos no setor de foodservice. Essas proposições foram então verificadas por meio de quatro estudos de caso de empresas do setor de carnes, sendo duas empresas de grande porte, uma cooperativa e uma empresa de médio porte. A partir das análises individuais e análises cruzadas dos estudos de caso, foram validadas 24 das proposições teóricas desenvolvidas, pelas quais se observou a crescente preocupação com a orientação para mercado, gestão de processos interorganizacionais e atividades de gestão de relacionamento com parceiros, além de maior formalização das atividades por meio de contratos. Por outro lado, muitas oportunidades ainda existem para melhorar a troca de informações entre as empresas e desenvolver um planejamento conjunto com outras empresas da cadeia. / Supply chain management is increasingly forcing managers and researchers to think in terms of managing operations and processes across corporate boundaries (MELNYK et al., 2007). Based on these questions, the research objective involved the evaluation of changes, their impacts and implications related to the supply chain external integration of food companies that focused some activities to the foodservice sector. Thus, an analisys of the foodservice sector and a conceptual research about chain integration variables were performed, based on a comparative analisys of ten theoretical models and methods related to SCM, where such SC external integration variables were consolidated: strategic market orientation; interfunctional integration; joint and equitable planning; information systems and performance monitoring; relationship management; and structure and governance decisions in the supply chain. Departing from this consolidation, each integration variable was conceptually described, and from which 33 theoretical propositions about SCM in the foodservice sector were developed. The propositions were tested through four case studies of companies in the meat sector, being two large and global companies, a cooperative and a médium sized company. From the individual cases and cross-case analysis, 24 theoretical propositions were validated, were it was observed an increase on market orientation, better management of interorganizational processes and relationship with chain partners, beside higher formalizations through contracts. On other hands, many opportunities related to information share and joint planning can still be developed and implemented by chain members.

O tema gestão da cadeia de suprimentos tem forçado constantemente pesquisadores e gerentes a pensar em termos de gestão das operações e processos através das fronteiras organizacionais (MELNYK et al., 2007). Com base nessas questões, o objetivo desta tese envolveu a avaliação dessas mudanças, seus impactos e implicações relacionadas à integração externa em cadeias de suprimentos de empresas de alimentos que passaram a estruturar atividades específicas para o setor de foodservice. Assim, foi realizada uma análise do setor como objeto de análise da pesquisa e um levantamento conceitual das variáveis de integração na cadeia, por meio da sistematização comparativa de dez modelos e métodos teóricos sobre o assunto, no qual foram consolidadas as seguintes variáveis de integração externa: orientação estratégica para o mercado, integração interfuncional, planejamento conjunto e equitativo, sistemas de informação e monitoramento de performance, gestão de relacionamentos e decisões de estrutura e governança. A partir dessa consolidação, cada variável de integração foi descrita e discutida em termos conceituais, sendo desenvolvidas 33 proposições teóricas sobre a gestão da cadeia de suprimentos no setor de foodservice. Essas proposições foram então verificadas por meio de quatro estudos de caso de empresas do setor de carnes, sendo duas empresas de grande porte, uma cooperativa e uma empresa de médio porte. A partir das análises individuais e análises cruzadas dos estudos de caso, foram validadas 24 das proposições teóricas desenvolvidas, pelas quais se observou a crescente preocupação com a orientação para mercado, gestão de processos interorganizacionais e atividades de gestão de relacionamento com parceiros, além de maior formalização das atividades por meio de contratos. Por outro lado, muitas oportunidades ainda existem para melhorar a troca de informações entre as empresas e desenvolver um planejamento conjunto com outras empresas da cadeia. / Supply chain management is increasingly forcing managers and researchers to think in terms of managing operations and processes across corporate boundaries (MELNYK et al., 2007). Based on these questions, the research objective involved the evaluation of changes, their impacts and implications related to the supply chain external integration of food companies that focused some activities to the foodservice sector. Thus, an analisys of the foodservice sector and a conceptual research about chain integration variables were performed, based on a comparative analisys of ten theoretical models and methods related to SCM, where such SC external integration variables were consolidated: strategic market orientation; interfunctional integration; joint and equitable planning; information systems and performance monitoring; relationship management; and structure and governance decisions in the supply chain. Departing from this consolidation, each integration variable was conceptually described, and from which 33 theoretical propositions about SCM in the foodservice sector were developed. The propositions were tested through four case studies of companies in the meat sector, being two large and global companies, a cooperative and a médium sized company. From the individual cases and cross-case analysis, 24 theoretical propositions were validated, were it was observed an increase on market orientation, better management of interorganizational processes and relationship with chain partners, beside higher formalizations through contracts. On other hands, many opportunities related to information share and joint planning can still be developed and implemented by chain members.

The growth of franchising has been an important trend in the hospitality industry, since it was introduced into the restaurant sector by Howard Johnsons in the 1930s. In recent years, because of intense competition quick service restaurants have experienced significant external and internal pressures. Such pressures have caused disputes and abuses of the system and have affected external suppliers, customers, and suppliers, as well as franchisees within the franchise system. Because the franchisor-franchisee relationship has yet to be fully explored, knowledge of the factors that produce a high-quality relationship between franchisor and franchisee are critical to the advancement of knowledge in the hospitality industry. Leader-Member Exchange (LMX) theory is offered of an effective theoretical model of antecedents that can predict the effectiveness the franchisor-franchisee relationship. This study presents a model based on a subset of the Leader-Member Exchange theory. Using the survey responses of franchisees in the restaurant industry, this study identifies the key factor that affect the franchisee's commitment, the franchisee's satisfaction with purchasing or operating franchise outlets, the effects of the franchisor's brand name on the quality of the relationship, the franchisee's perception of the franchisor's support, the franchisee's motivation to become a franchisee, and the franchisee's performance. The results of this study generally support the hypothesized model and provide strong support for the idea that the quality of the relationship between franchisee and franchisor plays a role in ensuring that the contractual relationship will lead to franchisee job satisfaction and financial success for both. The proposed model provides franchisors with valuable information for establishing an effective management strategy to improve the relationship between franchisor and franchisee and thus improve the rate of success of both franchisor and franchisee. Similarly, the model can assist both the franchisor and franchisee in understanding their policies in strategic terms and in integrating their different activities to provide the firm with the quality relationship required for maintaining advantage. / Ph. D.

No description available.

Master of Science / Department of Diagnostic Medicine/Pathobiology / Douglas A. Powell / The World Health Organization estimates that up to 30% of individuals in developed countries become ill from food or water each year, with up to 70% of these illnesses estimated to be linked to food service. Restaurant inspections aim to prevent restaurant-associated foodborne outbreaks while enhancing consumer confidence in the safety of food prepared in these establishments. Inspection disclosure systems have been developed as a tool for consumers and incentive for foodservice operators. Disclsosure systems are common in developed countries; however, they are inconsistent. Previous research has not determined the best format to disclose inspection results to the public while providing incentives for operators. This research aimed to develop a consistent, compelling and trusted disclosure system for New Zealand. The research evaluated existing disclosure systems operating internationally and nationally. The national review interviewed with Environmental Health Officers (EHOs)(n=8), operators (n=109) and consumers (n=244), and findings were used for card designs. Cards were evaluated internally (n=43), then by 11 focus groups (n=68). Two cards, letter and gauge, were introduced to food premises (n=371) in six districts for three months for evaluation. Operators (n=269) and consumers (n=991) were interviewed to determine which design best communicated inspection results. The majority of operators indicated they had not received consumer feedback about the card, and half felt the card was something consumers would use. Less than half of consumers indicated they noticed cards prior to entering a premises; from these data it appeared the letter attracted more initial attention (78% of respondents) than the gauge (45%). Consumers indicated card placement was an important factor in noticing cards. Nearly all interviewed consumers indicated they expected cards at restaurants, take-aways and fish n’ chips shops. When asked which card they preferred, 58% (n=38) of operators with the gauge preferred the letter; and 79% (n=47) of operators with the letter preferred the letter. Consumer preference was for the letter, with 88% (n=133) of those in gauge districts preferring the letter, and 72% (n=161) of those in letter districts preferring the letter. Based on these data the letter card was recommended for a national inspection disclosure system for New Zealand.

Master of Science / Department of Hospitality Management and Dietetics / Kevin L. Sauer / Understanding what motivates food handlers is important for developing effective interventions to increase compliance with food safety guidelines. Traditional food safety training techniques improve knowledge, but do not always result in improved performance in the workplace. Studies have consistently demonstrated the persuasive power of stories to influence beliefs and behavior. Transportation into a narrative world is a state of immersion into a story. When individuals are transported into the world of a story, they integrate story information into their real-world beliefs and behavior. In this study, foodservice employees were shown a brief video dramatizing a foodborne illness outbreak. Behavioral intent to comply with food safety guidelines was measured both before and after watching the video. Transportation into the story and story-specific beliefs were measured as well. Study results confirmed previous findings involving narrative transportation. Participants who were highly transported into the story of Glenda’s Horrible Day reported stronger food safety behavioral intent, specifically in areas highlighted by the story, after viewing the video. Highly transported participants also reported stronger agreement with food safety messages after viewing the video. For participants who experienced low transportation into the story, there were no significant increases in behavioral intent or story-specific beliefs after viewing the video. Highly transported participants were those who (a) were familiar with the story topic, (b) were mentally engaged with the story, (c) responded emotionally to the story, and (d) identified with and felt empathy for the story characters.