Thesis (M.F.A.)--West Virginia University, 2007. / Title from document title page. Document formatted into pages; contains [vii], 124 p. Includes abstract.

Folded charts in pockets bound with piece.

Economic, environmental, social and political influences made the management of solid waste or garbage an important issue for all foodservice directors, including those in health care facilities. The study objectives were to: (1) identify what components of integrated waste management programs were being used in hospital foodservice facilities in Oregon, Washington and Idaho, (2) identify decision making factors for implementing or not implementing components of a solid waste management (SWM) program, (3) determine which of the decision factors were perceived to be the greatest barriers to implementing a SWM program, and (4) determine if demographic characteristics influenced the foodservice director's decision regarding SWM. A survey was sent to all (N=199) hospital foodservice directors in the three state region. Of the 164 returned surveys, 75% of the directors reported they had recycling programs, 51% participated in source reduction and 6% used incineration. Foodservice labor, space to store recyclables, corporate support, monetary return and the director's personal feelings were identified as decision factors (p= < .05) Space to store recyclables and foodservice labor were considered the greatest barriers to recycling. Larger hospitals recycled more often and contracted foodservice operations participated more in source reduction. Information on the decision factors that were identified, can provide guidance to other directors as to the critical factors that should be considered when attempting to implement a successful SWM program and solutions could be developed to overcome or lessen the effects of the barriers. / Graduation date: 1996

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Typescript (photocopy). / Digitized by Kansas Correctional Industries

The purpose of this study is to establish the most appropriate competitive strategy for Kagiso Khulani Supervision Food Services, a division of the Compass Group SA in KwaZulu-Natal. This dissertation is in the form of a case study, with an electronic survey used as an instrument to gather information on the competitive environment facing the Compass Group SA. A literature review of strategic management principles has been conducted. Emphasis has been placed on the evaluation of the internal and external environment, and the generation of strategies to deliver competitive advantage. The survey conducted is used to gain an understanding of the external position of the firm. Evaluation of the internal environment has been against the model suggested by Campbell, Stonehouse and Houston, 2002, in "The Strategy Circle". To conclude the study recommendations are made based on the evaluation, answering the question "What is the most appropriate competitive strategy to be adopted by Kagiso Khulani Supervision Food Services in KwaZulu-Natal, to retain existing business and be awarded new contracts." / Thesis (MBA)-University of Natal, Durban, 2003.

Food tampering in foodservice facilities, especially with self-serve foods, can result in consumer illness or injury and adversely affect the foodservice organization. This study explored foodservice managers' awareness and perceptions of risk and evaluated a Hazard Analysis Critical Control Point (HACCP)-based program of food tampering hazard reduction developed for managers. The study had two phases, descriptive and experimental. The purpose of phase one was to determine food tampering awareness and opinions, to obtain descriptive information about foodservice managers and their facilities, and to identify the population for phase two. The purpose of phase two was to evaluate an educational workbook, which had been developed by the researcher, using a post-test for the experimental and control samples. One thousand foodservice managers in commercial and non-commercial foodservices were contacted by mailed questionnaires in phase one; 376 continued on to phase two, one-half received both a food tampering risk reduction self-instructional workbook and a post-test; 238 completed the study. The post-test included a food tampering hazard inspection form used to evaluate facilities. The managers' changes in opinions and actions to reduce food tampering hazards and their understanding of a HACCP-based program were identified and comparisons made through chi square analyses. More non-commercial foodservice managers than commercial managers had college degrees, but there was no significant association between education level and food tampering concern. Managers with self-serve foods reported greater concern than those without; managers aware of food tampering reported greater concern. Managers who had received the self-instructional workbook had greater ability to identify food tampering hazards through floor plan evaluation. No significant changes in food tampering concern or intent to take action to reduce risk were found after the post-test. However, increased awareness led to a trend of increased concern. It was concluded that the questionnaire and post-test both had educational effects on the participants. The workbook and the inspection form are suggested as an educational program to increase awareness and concern for food tampering and the intent to reduce food tampering hazards by foodservice managers. / Graduation date: 1993

Thesis (M.S.)--University of Tennessee, Knoxville, 2009. / Title from title page screen (viewed on Mar. 12, 2010). Thesis advisor: Marsha Spence. Vita. Includes bibliographical references.

Thesis (Ph. D.)--University of Wisconsin--Madison, 1970. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

The thesis which follows is a study of recruiting and developing skilled workers for Hotel Food Service Operations in the Miami area. The aim of the study is to bring to the attention of personnel management the role of recruiting and training in providing the skilled people needed for their operation in the short and long run as well. The study was done as a case study of the medium and large size hotels which have a minimum of 250 units each in the Miami area. However, the study has been generalized where it is possible, and when data permitted. The primary data was collected by the use of the questionnaire survey method composed of key questions about recruiting, training and sources of skilled people, turnover reasons, etc. Eight tables have been constructed, analyzed and interpreted. A personal opinion was mentioned in the interpretation of each table's data. It was found that personnel management should provide a better recruiting and developing procedures in order to attract more qualified people, particularly among the youngsters who are potential skilled workers for the future. It was concluded that the quality of work life, the benefits, and the opportunities for advancement in the food and beverage operations play a significant role in an employee's decision to stay with a particular job, and to acquire the necessary skills.