Thesis (M. Sc.)--University of Hong Kong, 2002. / Includes bibliographical references (leaves.

Thesis (M.Sc.)--University of Hong Kong, 2000. / Includes bibliographical references. Also available in print.

Thesis (M.Sc.)--University of Hong Kong, 2002. / Includes bibliographical references (leaves. Also available in print.

Thesis (M.Arch.)--University of Hong Kong, 1994. / Includes special report study entitled : Waste management in catering industry. Includes bibliographical references. Also available in print.

Introduction: Food safety is widely recognised as one of the problems in the fight for improving public health. Many governments are trying to improve public health through reducing foodborne illnesses and setting the climate for implementing HACCP-based food safety management systems (FSMS). Following the global trend, Abu Dhabi Food Control Authority (ADFCA) launched the HACCP for Catering Project (2010 – 2014), which aimed at helping foodservice businesses, licensed in the Emirate of Abu Dhabi, in implementing HACCP-based FSMS. Purpose: The project team recognised the limited resources and the diversity in education levels, ethnic backgrounds, and number of languages spoken among managers/supervisors and food handlers, as points of concern in the small independent restaurant (SIR) subsector. Thus, the Salamt Zadna (SZ) initiative, a simplified FSMS, was developed to train SIRs on implementing a set of safe operating procedures to improve compliance with food safety laws and regulations. Previous studies in the GCC region have mainly focused on governments’ attempts to enhance public health by developing laws, regulations, and policies, and recounting the barriers to implementing food safety controls. Methodology: This thesis took a different approach to food safety issues in the GCC region. It is comprised of two studies, which were conducted in two groups of SIRs – seven SZ participants and five non-participants – licensed in Al Ain, a major city in the Emirate of Abu Dhabi. The first explored awareness and understanding of food safety, related laws, regulations, and policies, and attitudes towards ADFCA services and inspectors, among managers/supervisors, by interviewing them. The second examined the efficacy of SZ in improving food handlers’ food-safety behaviours by observing their conduct, and comparing between the two SIR groups. Results: The study indicated low levels of awareness and understanding of food safety, related laws, regulations, and policies, in both groups of managers/supervisors; regardless of whether or not they were SZ Cparticipants. Both groups of interviewees expressed both negative and positive attitudes towards ADFCA’s services and inspectors; sometimes by the same interviewees, within the same, or between the two groups. However, SZ participating SIRs were slightly more positive than their counterparts. Key results highlighted the low impact of SZ on changing food handlers’ behaviours, except in two areas; namely, the food handlers working in SZ-participating SIRs scored higher than the other group in handwashing and changing gloves between handling raw meats and other foods. Implications: This research adds a new dimension to the food safety profile of the UAE, since it is the first of its kind in the UAE and the region as a whole. Its originality opens the door for other researchers to increase the volume of research in this field, which would help in understanding and tackling the barriers to improving the food safety status in the country, as well as the region.

It is importance that business organisations focus on providing the best service to their customers. The survival of the organisation depends ultimately on the service provided. This study explores the elements which affect the provision of service excellence to passengers by flight attendants at South African Airways. The study is adequately supported by a proper and detailed literature study which, in turn is founded on an empirical study on the relevant topic. A field study was conducted on the various stakeholders of the supply chain pertaining to in-flight catering to determine what specific viewpoints, suggestions and limitations there were, with regard to existing packaging, catering utensils and galley equipment used by flight attendants personal service on board the aircraft. Alternatives were considered that could result in the improvement of service provided by flight attendants. The literature review within the scope and limitations of the study therefore concentrated on the specific nature and impact that packaging, catering utensils and galley equipment have on the quality service which flight attendants provide to passengers. The study included a detailed investigation into this part of the supply chain. The reality is that flight attendants are the front-line employees not only for the airline they are employed at, but also for all the stakeholders involved in the supply chain of in-flight catering. By not supporting them and providing them with the right tools to execute their duties affects more than one stakeholder in the supply chain. The empirical part of the study was conducted by interviewing flight attendants employed at South African Airways. The objective was to determine the impact that current packaging, catering utensils and equipment had on the execution of service by the flight attendants. A further survey was conducted to determine passenger perception towards packaging, catering utensils and galley equipment. The research findings clearly indicate the problems passengers and flight attendants are experiencing. The findings indicate the impact of passengers and flight attendants and makes suggests (makes recommendations) improvements to reach the objectives of improved service delivery. / Dissertation (MCom (Business Management))--University of Pretoria, 2008. / Business Management / unrestricted

Esta investigación indagó sobre las particularidades de los clientes del servicio de catering, y buscó determinar las características de este servicio para bodas religiosas en las iglesias Santa María Catedral y Nuestra Señora de la Consolación, ubicadas en la ciudad de Chiclayo. Con el fin de obtener conocimientos sobre las características principales que los novios tienen en cuenta para contratar los servicios. La hipótesis de la investigación fue que con el paso de los años las características del servicio de catering para bodas religiosas en las iglesias en mención, han cambiado debido a las nuevas tendencias que aparecen, permitiendo así a las empresas innovar en los servicios y productos que ofrecen. El objetivo fue diagnosticar las características del servicio de catering para bodas religiosas en las iglesias estudiadas. El tipo de investigación es no experimental, transversal-descriptivo. La población estudiada fue de 288 novios. Se aplicó la técnica del cuestionario de ítem cerrado (encuesta). Los datos fueron procesados en excel 2010, mediante tabas y gráficos, los resultados fueron en números y porcentajes. / Tesis

Catering flights is an important part of an airline's operations. The meal service has a critical impact on customer service quality and represents significant costs. Unfortunately, due to high passenger load variability and minimum production lead-time requirements, it is difficult to get the number of meals to exactly match the passenger count on each flight. The objective of the project is to reduce meal-catering costs due to over-catering while simultaneously improving service level by reducing under-catering. The proposed solution takes the form of a meal bank system. This concept suggests that flights should be systematically under-catered with the possibility of uploading a generic meal to fill in any shortage at the last minute when the final passenger load is known. A thorough investigation of current processes was carried in order to define and recommend process change based on the meal bank approach. The project concludes with a costing analysis of recommended solutions weighing additional investments, cost savings, and service improvement against current performance. Costing analysis results for Vancouver International Airport operations showed that service level could be improved by an approximate reduction of 50 percent in revenue passenger meal shortages. Also, net costs can be reduced up to an estimated $190,000 annually.

Thesis (D.M.A.)--University of Missouri, Kansas City, 2007. / Adviser: Yi Chen. Includes bibliographical references.

Thesis (MIHM) -- Auckland University of Technology, 2004. / Supervisor: Dr Elizabeth Roberts. Also held in print (87 leaves, 30 cm.) in Wellesley Theses Collection. (T 647.95 SHA)