Developing a Performance Criteria Model for School Foodservice

Hwang, Joyce Hyunjoo; Sneed, Jeannie

doi:10.1177/1096348006296715

Cited by 6 publications

(4 citation statements)

References 23 publications

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“…The primary limitation of this study is the scope of our model, which only analyzes the purchase of FFVs for use on salad bars and does not take into account trade‐offs made across nutrition categories. Further, our model does not incorporate other aspects of FSD decision‐making that have been identified as significant, including labor requirements and availability of kitchen facilities and equipment 47 . Finally, the data used in our model does not incorporate pre‐consumer waste.…”

Section: Discussionmentioning

confidence: 99%

The Impact of State Farm to School Procurement Incentives on School Purchasing Decisions

Long

Jablonski

Costanigro

et al. 2021

Journal of School Health

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BACKGROUND The most recent Farm to School (FTS) Census reported that of the 42% of US schools that participate in FTS, 77% procure food locally. In 2019, Colorado joined many other states in passing legislation that provides per‐meal incentives for purchasing local foods. However, little is known about how these incentives impact procurement decisions of school Food Service Directors (FSDs), and purported benefits of FTS cannot accrue without additional local purchases by school FSDs. METHODS We constructed a unique, primary dataset of fresh fruit and vegetable purchases from 18 months of school invoices in 3 Northern Colorado school districts and parameterized an optimization model that mimics FSD decisions. Subsequently, we simulated how procurement is impacted by local food reimbursements. RESULTS Assuming 2017 and 2018 purchasing behavior, at $0.05 per meal reimbursement, FSDs would increase fresh fruit and vegetable purchasing by 11‐12% in August‐October, but by only 0‐1% in November‐December, likely due to seasonality constraints. CONCLUSIONS While an increase in FTS procurement was expected, the magnitude of the potential increase when aligned with the Colorado growing season is notable. This work underscores that adequately funded reimbursement‐based FTS policies can increase FTS procurement without disrupting normal cost‐minimizing purchasing behavior.

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Section: Discussionmentioning

confidence: 99%

The Impact of State Farm to School Procurement Incentives on School Purchasing Decisions

Long

Jablonski

Costanigro

et al. 2021

Journal of School Health

View full text Add to dashboard Cite

show abstract

“…Food quality was measured by five items adapted from previous studies on the foodservice sector (Gupta et al, 2007; Hwang & Sneed, 2007; Liu & Jang, 2009; Namkung & Jang, 2007). The judges rated the presentation, temperature, taste, aroma, and degree to which the food was fully cooked using the five items measured on a 7-point scale ranging from 1 = strongly disagree to 7 = strongly agree .…”

Section: Methodsmentioning

confidence: 99%

“…In addition to plate presentation, taste is an important factor in customer satisfaction and intention to return (Kivela et al, 1999). Related to taste is the temperature, which is considered a sensory element of food quality and influences how customers perceive the flavor (Delwiche, 2004; Hwang & Sneed, 2007). That is, food temperature interacts with the senses (taste, smell, texture, and sight) and influences the consumer’s evaluation of the dish.…”

Section: Literature Reviewmentioning

confidence: 99%

Breaking A Communication Barrier

Madera

Dawson

Neal

et al. 2012

Journal of Hospitality & Tourism Research

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Given the diverse workforce of the hospitality industry, language difficulties continue to create communication barriers for both employers and immigrant workers. As a result, these barriers have negative effects on job performance and organizational attitudes. In an effort to provide solutions, this article examines the effect of using pictures on job performance, task satisfaction, and job commitment when communication barriers exist in a food industry operation context. The results of this experimental study demonstrated that the performance of workers who used pictures when producing a dish was evaluated higher on dimensions of time, quality, and accuracy than that of workers who did not use pictures. Additionally, the participants who were given pictures reported higher task satisfaction and commitment than those who were only provided an abstract recipe.

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“…Food quality. The food quality measure was adapted from previous studies on the foodservice sector (Gupta et al, 2007;Hwang and Sneed, 2007;Liu and Jang, 2009;Namkung and Jang, 2007). The five items were based on the presentation, temperature, taste, aroma, and the degree to which the food was fully cooked.…”

Section: Methodsmentioning

confidence: 99%

Managing bilingual employees: communication strategies for hospitality managers

Dawson

Madera

Neal

2011

Worldwide Hospitality and Tourism Themes

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Purpose -One out of four foodservice employees speaks a foreign language at home. Furthermore, 37 percent of those employees speak limited English. Given this, hospitality managers must find ways to effectively communicate with their employees. This paper seeks to address these issues. Design/methodology/approach -The methodology employed a perspective-taking manipulation. Participants were placed in the role of an individual that does not speak the native language that is used in the workplace. Groups were measured on performance, quality, and accuracy. Groups were video-taped to measure frequency of non-verbal behaviors. Participants were surveyed to measure their levels of positivity. Findings -The results of this study identified effective non-verbal communication strategies for managers (combination of gestures, demonstrating, and pointing). When the leader used these strategies, the groups were able to complete the recipes faster. Managers who spoke another language expressed a more positive behavior towards the group. The group also expressed more positive behaviors towards each other when they had a second language leader. Research limitations/implications -A limitation is that data were collected from students and the methodology simulated an environment of limited language proficiency. Although this method has been shown to be effective, the true experiences of what non-English speaking workers might face include more complex processes. Practical implications -This research suggests that non-verbal tools are effective when communication barriers exist. Managers who are multiculturally competent are more efficient in leading employees. Positive feedback must be given even if it is non-verbal. Originality/value -This research offers valuable strategies for hospitality managers to communicate with those employees who speak limited English.

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Developing a Performance Criteria Model for School Foodservice

Cited by 6 publications

References 23 publications

The Impact of State Farm to School Procurement Incentives on School Purchasing Decisions

The Impact of State Farm to School Procurement Incentives on School Purchasing Decisions

Breaking A Communication Barrier

Managing bilingual employees: communication strategies for hospitality managers

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