Download or read book An Exploration of Employee Interaction Patterns in Workplace Foodservice Settings written by Stephani Robson and published by . This book was released on 1999 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Study of Employee Interaction Patterns in Corporate Cafeteria Settings written by Soo Young Park and published by . This book was released on 2002 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Safety Culture written by Frank Yiannas and published by Springer Science & Business Media. This book was released on 2008-12-10 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior. When viewed from these lenses, one of the most common contributing causes of food borne disease is unsafe behavior (such as improper hand washing, cross-contamination, or undercooking food). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk. The importance of organizational culture, human behavior, and systems thinking is well documented in the occupational safety and health fields. However, significant contributions to the scientific literature on these topics are noticeably absent in the field of food safety.
Download or read book Foodservice Management by Design written by Soniya Perl and published by . This book was released on 2021-01-04 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Diagnosing and Changing Organizational Culture written by Kim S. Cameron and published by John Wiley & Sons. This book was released on 2011-01-07 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Diagnosing and Changing Organizational Culture provides a framework, a sense-making tool, a set of systematic steps, and a methodology for helping managers and their organizations carefully analyze and alter their fundamental culture. Authors, Cameron and Quinn focus on the methods and mechanisms that are available to help managers and change agents transform the most fundamental elements of their organizations. The authors also provide instruments to help individuals guide the change process at the most basic level—culture. Diagnosing and Changing Organizational Culture offers a systematic strategy for internal or external change agents to facilitate foundational change that in turn makes it possible to support and supplement other kinds of change initiatives.
Download or read book The Sustainable Chef written by Stefan Gössling and published by Routledge. This book was released on 2021-12-09 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
Download or read book Understanding Organizational Culture written by Mats Alvesson and published by SAGE. This book was released on 2002-03-29 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: The concept of culture is a key issue within management and organization studies. Understanding Organizational Culture provides a useful and comprehensive guide to understanding organizational culture, from a range of angles, contexts and sectors. The book answers questions of definition, explores alternative perspectives, and expands on substantive issues (such as leadership and change), before discussing key issues of research and providing a new framework for this topic. Mats Alvesson synthesizes for students the advances in the field of organizational culture, drawing upon the range of relevant literature within Organization Studies. The author also uses examples to develop and illustrate ideas on how cultural
Download or read book Organizational Interventions for Health and Well being written by Karina Nielsen and published by Routledge. This book was released on 2018-06-14 with total page 567 pages. Available in PDF, EPUB and Kindle. Book excerpt: This important new collection provides not only a comprehensive overview of how organizational interventions can improve health and well-being in the workplace - addressing its causes rather than the symptoms - but also the practical issues faced in their design, implementation and evaluation. Drawing on a range of case studies and empirical investigations, it is the first book to seriously examine each element of the intervention process, and to recognize the individual, group, leader and organizational factors that researchers should consider. The authors describe the various challenges to such collaborative processes, as well as the specific methods and tools that can be used in response. Each chapter offers practical, evidence-based guidance. Featuring a final section examining new directions and approaches in organizational intervention research, the book features contributions from some of the leading international researchers in the field. It will be essential reading for any researcher or practitioner interested in the practical issues involved in improving the organization, design and management of the contemporary workplace.
Download or read book Fast Food Nation written by Eric Schlosser and published by Houghton Mifflin Harcourt. This book was released on 2012 with total page 387 pages. Available in PDF, EPUB and Kindle. Book excerpt: An exploration of the fast food industry in the United States, from its roots to its long-term consequences.
Download or read book Resources in Education written by and published by . This book was released on 1986 with total page 780 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Journal of the American Dietetic Association written by and published by . This book was released on 1996 with total page 664 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cross Cultural Communication written by B. Hurn and published by Springer. This book was released on 2013-05-07 with total page 327 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive survey of the key areas of research in cross-cultural communication, based on the authors' experience in organizing and delivering courses for undergraduate and postgraduate students and in business training in the UK and overseas.
Download or read book Foodservice Manual for Health Care Institutions written by Ruby Parker Puckett and published by John Wiley & Sons. This book was released on 2012-11-19 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt: The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book which has become the standard in the field of institutional and health care foodservice contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies' standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food- service industry.
Download or read book Running a Food Hub Volume Two a Business Operations Guide written by James Matson and published by Government Printing Office. This book was released on 2015-09-17 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt: This report is part of a multi-volume technical report series entitled, Running a Food Hub, with this guide serving as a companion piece to other United States Department of Agriculture (USDA) reports by providing in-depth guidance on starting and running a food hub enterprise. In order to compile the most current information on best management and operations practices, the authors used published information on food hubs, surveyed numerous operating food hubs, and pulled from their existing experience and knowledge of working directly with food hubs across the country as an agricultural business consulting firm. The report’s main focus is on the operational issues faced by food hubs, including choosing an organizational structure, choosing a location, deciding on infrastructure and equipment, logistics and transportation, human resources, and risks. As such, the guide explores the different decision points associated with the organizational steps for starting and implementing a food hub. For some sections, sidebars provide “decision points,” which food hub managers will need to address to make key operational decisions. This illustrated guide may assist the operational staff at small businesses or third-party organizations that may provide aggregation, marketing, and distribution services from local and regional producers to assist with wholesale, retail, and institution demand at government institutions, colleges/universities, restaurants, grocery store chains, etc. Undergraduate students pursuing coursework for a bachelor of science degree in food science, or agricultural economics may be interested in this guide. Additionally, this reference work will be helpful to small businesses within the food trade discipline.
Download or read book Basics of Structural Equation Modeling written by Geoffrey M. Maruyama and published by SAGE Publications. This book was released on 1997-09-22 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: With the availability of software programs such as LISREL, EQS, and AMOS modeling techniques have become a popular tool for formalized presentation of the hypothesized relationships underlying correlational research and for testing the plausibility of hypothesizing for a particular data set. The popularity of these techniques, however, has often led to misunderstandings of them, particularly by students being exposed to them for the first time. Through the use of careful narrative explanation, Basics of Structural Equation Modeling describes the logic underlying structural equation modeling (SEM) approaches, describes how SEM approaches relate to techniques like regression and factor analysis, analyzes the strengths and shortcomings of SEM as compared to alternative methodologies, and explores the various methodologies for analyzing structural equation data.
Download or read book Better Use of Skills in the Workplace written by Collectif and published by OECD. This book was released on 2017-11-02 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: This joint OECD-ILO report provides a comparative analysis of case studies focusing on improving skills use in the workplace across eight countries. The examples provide insights into the practical ways in which employers interact with government services and policies at the local level. They highlight the need to build policy coherence across employment, skills, economic development and innovation policies, and underline the importance of ensuring that skills utilisation is built into policy development thinking and implementation. Skills utilisation concerns the extent to which skills are effectively applied in the workplace to maximise workplace and individual performance. It involves a mix of policies including work organisation, job design, technology adaptation, innovation, employee-employer relations, human resource development practices and business-product market strategies. It is often at the local level that the interface of these factors can best be addressed.
Download or read book Local Food Systems Concepts Impacts and Issues written by Steve Martinez and published by DIANE Publishing. This book was released on 2010-11 with total page 87 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive overview of local food systems explores alternative definitions of local food, estimates market size and reach, describes the characteristics of local consumers and producers, and examines early indications of the economic and health impacts of local food systems. Defining ¿local¿ based on marketing arrangements, such as farmers selling directly to consumers at regional farmers¿ markets or to schools, is well recognized. Statistics suggest that local food markets account for a small, but growing, share of U.S. agricultural production. For smaller farms, direct marketing to consumers accounts for a higher percentage of their sales than for larger farms. Charts and tables.
