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.

Abstract Due to the recent financial crisis, global economy downturn forces corporate to downsize, shut down unprofitable plants and layoff which have increased unemployment rate dramatically. Franchising creates a lot of employment opportunities as well as dream come true for many people who dream of becoming a boss. For those reasons, franchising operation model is one of the quickest ways to increase business scale and conquer market share in both Mainland China and Taiwan in a short time. In a value chain, a franchising system not only can increase economy of scale and operation efficiency through ship in/out logistic, production process, marketing, after sale service but also through supporting activities such as infrastructure, human resource, training, purchasing, research and development. However, how to survive or even stand out in such a competitive market, key successful factors plays a very important role. This research paper focuses on beverage franchising chain policy, aiming at understanding key factors which effect a franchisee to choose best fit franchiser and to understand beverage market trend in both mainland China and Taiwan. This research paper chooses a couple franchising policy factors among mainland China and Taiwan and uses analytical hierarchy process to understand franchisee¡¦s decision making process. The interviewees include industrial experts among mainland China and Taiwan, academic representatives and franchisees from both mainland China and Taiwan (9each). By having in depth discussion with each interviewee, qualitative and quantitative AHP survey data was collected for analysis in order to understand franchising industry development trend in mainland China and Taiwan. This research paper further understands the relationship between franchising key policies and future development trend in mainland China and Taiwan through collecting qualitative and quantitative AHP survey data at the same time. By comparing perception differences between the 3 types of interviewees through ANOVA analysis, a more specific proposal can be provided for franchisee, franchiser and related government department for reference. Keyword: Franchising, Chain, beverage market , human resource, analytical hierarchy process, AHP, ANOVA statistic analysis

A novel ambient ionization method which is so-called direct electrospray probe (DEP) has been developed in this study. This method provides rapid and high throughput analysis due to its advantages such as no sample pretreatment, low sample consumption, easily to change sample. In the study, we improved the interface of direct electrospray probe, and extend spray time to 1 minute for chemical analysis. Because of extending spray time, the method could be combined with principal component analysis (PCA), which is one kind of statistical method. Therefore, we applied the method for determination of alcoholic beverage which contains a lot of ions and alcohol. First, the conditions such as applying voltage, sample volume and shape of probe have been modified. The probes we used in the study were made by used metal pieces. These metal pieces with different thickness and tip angle to be test. Then, we found the optimize conditions as: voltage 7.0 kV, sample volume 3 £gL, thicknss of metal piece 0.1 mm, angle of metal piece 25 degree. Classification of 14 brands of wines which were purchased from supermarket was determined and analyzed by the method. Otherwise, we used the method to distinguish real wines from hedge wines we simulated. The hedge wines were prepared by adding flavor in alcohol solutions. Furthermore, we also used this method to observe fermentation process of wine production. Finally, deterioration of wine under exposure in air was also determined by the method. The results of the study demonstrated that the method we developed can be applied to distinguish hedge wines from real wines. And, it can used to monitor the fermentation process of wine production for quality control.

published_or_final_version / Environmental Management / Master / Master of Science in Environmental Management

A functional beverage, designed to be cardio-protective, was formulated, using a blend of juices of cranberry (Vaccinium macrocarpon L), blueberry (Vaccinium angustifolium Aiton.), apple (Malus domestica L.), ginger (Zingiber officinale Roscoe) and selected cardio-protective ingredients. Membrane filtration enhanced the antioxidant properties of the fruit juices. Ultrasound-assisted water extract of ginger showed potential antioxidant activities. The selected fruit juice combination, 50% blueberry; 12.5% cranberry; and 37.5% apple, showed higher consumer acceptability. Incorporation of functional ingredients at 10% RDI and 2% (v/v) ginger extract did not affect the sensory properties of the beverage. Phenolic concentration, FRAP value, and % LDL oxidation inhibition of the formulation were 1024 mg GAE/L, 3114 mg TE/L and 45%, respectively. Diet supplementation with the formulation resulted in lower serum and liver lipid levels in spontaneously hypotensive rats. Blood pressure was reduced by the formulation after two but not four weeks supplementation.

A new methodology for innovative product development based on the application of sustainability principles for the entire life-cycle of a product and beyond is developed. This involves an analysis of multi-life cycle material flow leading towards perpetual life products, making it truly sustainable. In order to achieve the function of such a sustainable product, it has to fulfill the concept of 6R (Recover, Reuse, Recycle, Redesign, Reduce and Remanufacture), which are composed of 6 stages of material flow in a products life, as opposed to the traditional 3R (Reduce, Reuse, Recover) concept. We apply the 6R concept in designing a new aluminum beverage can with much enhanced sustainability factors, especially in recycling processes.

Despite several developments in logistics that strive to decrease costs, tendencies can be found for increased logistical costs (Pewe, 2011, p. 17). Some factors causing increased system complexity are increased selection and faster market movements. The Warehouse Department at Carlsberg Sverige in Falkenberg has been chosen to be studied regarding continuous quality improvements. Carlsberg Sverige implemented an automated inventory system and automated order-picking system in 2012-2013, which has had about 40% increase of stock keeping units (SKUs) since the investments. Since the implementation of the automation Carlsberg Sverige has encountered challenges with other quality of goods. The system has become more sensitive and it has become more important to eliminate deviation.The study aimed to develop a way for long-term reduction or elimination of quality errors that result in negative effects to the system. A specific area investigated was regarding both effect of the organization in a holistic perspective and on a level of detail of the analyzed area. The study did not include quality of beverages, but only external quality problems of goods, such as faulty stacking of packages or plastic wrapping hanging outside of the goods.An exploratory study was conducted with predominantly quantitative data collection methods. Initially a current state mapping was made, a flow chart was created through interviews and observations of employees. Critical activities / situations were identified in the flow chart and three areas were determined for further investigation regarding quality errors. Observations were carried out where all occurred abnormalities were registered. The results were analyzed and a focus area determined for continued deeper examination. A final model was created with the influence of theories and collected data from the case study.The examined focus area was part of the fully automated warehouse. Adaptation to the new automation was still under investigation and a need for more clarity in the continuous quality improvements . From the observations, it was revealed that in approximately 70% of the observing time in the focus area, there was an error in the area affected system. Registered errors were categorized into ten groups, seven groups were included in the research scope. Out of the seven categories there were two significance regarding amount of repetitions of registered errors; unreadable label was measured 30 times, and plastic wrapping outside goods was discovered 12 times during 7 hours of measurement. Significance regarding average duration was discovered for; system errors of labels and wood detected by sensors on conveyors.Detected errors with significance were further analyzed with fishbone diagrams to find root-causes. Several common causes were discovered in the fishbone diagrams, for instance regarding inadequate methods and measurements. The discoveries functioned as basis for the final model that consists of: Key Performance Indexes (KPI's), a flow chart of affecting processes, daily whiteboard meetings, improved communication channels and a process for implementation of routines. The model developed was to fit this case study, which represents; a complex system with lots of shift work, both manual and automated processes and handling of beverage goods. Despite this, the model is considered to function as a basis to work on continuous quality improvements for organizations outside the mentioned scope, but with modifications of the model.

Interest has grown over the last two decades in the health benefits of polyphenols, with particular relation to degenerative diseases. The Kei apple (Dovyalis caffra) is an indigenous plant to South Africa, thought to be rich in polyphenols. This study aimed to produce a functional beverage from the Kei apple, with demonstrable nutritional benefits, which should also be found acceptable by consumers due to its sensory attributes. A long term aim of the study is to assist in improving income of farmers in rural and urban areas by encouraging the participation of small holders in growing the Kei apple for subsequent economic benefit. A thorough literature review was conducted on functional foods, trends for beverages, legislation and on polyphenols as a class of functional ingredients, specifically focusing on fruits and the fate of polyphenols in the body. A review of fruit processing procedures, preservation techniques and legislation, followed by new product development (NPD) and the types of consumers desiring functional foods were investigated as well as the role of sensory evaluation and consumer research were examined. Methods Kei apples were collected from two areas of South Africa, namely Bloemhof in the North West Province in the 200212003 growing season and from the Eastern and Western Cape in the 200412005 growing season. The first set of Kei apples were used to produce a prototype functional beverage, from which future development would take place. The second set of Kei apples were used for pulping on an industrial scale and then a small-scale commercial production batch of the Kei apple beverages for consumer panel testing was produced. Various flavours were used to mask the strong characteristic taste and aroma of the Kei apple for the beverage and these were narrowed down to apple, vanilla and mint 8. vanilla. Consumer panel testing was undertaken with 152 consumers with a pre-tested questionnaire using hedonic scales for overall acceptance, ranking for preference, a Fwd Action Rating Scale (FACT) for consumption intent, and a ranking test for purchase intent. All evaluations were carried out under strictly controlled sensory evaluation requirement and respondents were asked to fill in anonymous questionnaires at North West University, Potchefstroom Campus. Results and Discussion Statistical analysis of the results were determined by the Statistic* programme, version 7. In summary for all of the consumer testing, it was found that consumers regarded the apple flavoured Kei apple beverage statistically significantly more acceptable than the other flavours. The apple flavoured beverage was found to be rated practically significantly higher for the attributes of taste and overall acceptance, as well as for consumption intent, purchase intent and preference. There was, however, no significant differences in any of the attributes or evaluated consumption and purchase intent between the vanilla and mint & vanilla. The total polyphenols, determined by UV spectrophotometry as gallic acid equivalents per litre (GAE/I), were found to be slightly less then expected, with the apple and mint & vanilla showing similar results (as GAEII) 101.7 versus 106.1 for the latter two, whilst vanilla was 143.0 which may have been attributed to the vanillic acid molecule itself which also has a phenolic structure. This lower-than-expected level of total polyphenols may have been due to degradation during processing. There was a clear difference in the polyphenol content between the different harvests from the two regions. The former showed greater acidity as determined by total citric acid 4.81% w/w and sugar 16.3% versus 2.54% w/w and 8.4% This may be due to various factors of climate, soil and ripeness. For comparison purposes, a commercial product from the USA, Ocean Spray ® Cranberry, was also found to have more polyphenols present than the Kei apple beverage. This was also demonstrated by the amount of ascorbic acid, free and bound. The Kei apple beverage subjected to pasteurization probably lost most of its vitamin C content due to the heat treatment and the exposure to oxygen during pulping. Conclusion and Recommendations The development of a functional beverage from the Kei apple is feasible. As with most new product developments, further formulation modifications which are not insurmountable are required. The consumer panel was positive towards the apple flavoured beverage and this flavour should be taken forward for future development. The key stumbling block to the success of this project is the lack of an effective organizing body that could liaise with the growers to form a cooperative and provide a consistent supply of Kei apples. The effect of variations in harvesting time, soil conditions and climate must also be evaluated. The improvement of income of farmers may only be achieved by the involvement of other stake holders and the formation of a Kei apple grower's co-operative / Thesis (M.Sc. (Nutrition))--North-West University, Potchefstroom Campus, 2006.