Human resources administration processes in commercial restaurants and food safety: The actions of administrators

Medeiros, Caroline Opolski; Cavalli, Suzi Barletto; Proença, Rossana Pacheco da Costa

doi:10.1016/j.ijhm.2011.09.002

Cited by 18 publications

(20 citation statements)

References 30 publications

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“…This is consistent with some findings found in the literature (Merricks and Jones, 1994;Alonso et al, 2013). The data collected seem to suggest that managerial style in the kitchen matters, which is consistent with many passed studies in the field (Wu, 2012;Howells et al, 2008;Medeiros et al, 2012;Lo et al, 2006;Gill, 2008). Both restaurants surveyed had differing approaches to food waste and thus had different results.…”

Section: Discussionsupporting

confidence: 86%

“…Hygiene training is generally viewed positively by staff; however, once it has been completed, there can be a lack of support for enforcement (Howells et al, 2008). Given that it is the staff that carries out the day-to-day activities, utilizing an appropriate staff selection technique will reduce the likelihood of food contamination (Medeiros et al, 2012). A barrier to the application of hygiene training implementation is that staff may have ingrained negative habits that are not easily changed.…”

Section: Kitchen Management Practicesmentioning

confidence: 99%

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“Back of house” – focused study on food waste in fine dining: the case of Delish restaurants

Charlebois

Creedy

Massow

2015

International Journal of Culture, Tourism and Hospitality Research

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2015),"Perceived brand salience and destination brand loyalty from international tourists' perspectives: the case of DeadIf you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all. Please visit www.emeraldinsight.com/authors for more information. About Emerald www.emeraldinsight.comEmerald is a global publisher linking research and practice to the benefit of society. The company manages a portfolio of more than 290 journals and over 2,350 books and book series volumes, as well as providing an extensive range of online products and additional customer resources and services.Emerald is both COUNTER 4 and TRANSFER compliant. The organization is a partner of the Committee on Publication Ethics (COPE) and also works with Portico and the LOCKSS initiative for digital archive preservation. AbstractPurpose -The purpose of this paper is to identify the key determinants of back-of-house-based food waste in food service outlets. This case study focuses on Delish restaurants, a well-known restaurant chain in Canada, and aims to provide a clear understanding of food service procurement, kitchen practices, cost management, risk mitigation, menu design and technical literacy needs in hospitality. Some recommendations for future studies are also provided. Design/methodology/approach -The authors chose an exploratory case study design to guide our investigation on restaurants and food waste, based on Yin's (1994) argument that case studies are the preferred strategy when the "why" questions is being posed and when the focus is on a modern occurrence within a real-life context. Such a design is particularly appropriate for understanding the details and complexity of a phenomenon and its design (Stake, 1995). In this study, research data were collected through multiple points. A semi-structured questionnaire was designed and adopted to collect primary data. The objective of the empirical segment is not to test the applicability of the existing approaches, but rather to study conceptual nuances related to the presented model. A survey study was focused on formal interviews onsite, in two different food service facilities (Restaurant A and B). Findings -When considering food procurement, supplier relationships were found to not be significant for food waste prevention. Company-wide agreements with specific suppliers prevented individual chefs from creating alterations in their ordering to prevent waste. Order shorting was a somewhat common occurrence. However, most employees did not identify portion size as a large driver of waste. This conclusion conflicts somewhat with studies in this area (Kantor et al., 1997). If there was waste on a plate, it is much more likely to be the starches, which are low-cost items as opposed to high-cost proteins. Research limitations/implications -This research has its limitations, which present opportunities for future research. Firs...

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Section: Discussionsupporting

confidence: 86%

Section: Kitchen Management Practicesmentioning

confidence: 99%

“Back of house” – focused study on food waste in fine dining: the case of Delish restaurants

Charlebois

Creedy

Massow

2015

International Journal of Culture, Tourism and Hospitality Research

View full text Add to dashboard Cite

show abstract

“…Health agencies associate these numbers with the consumption of meals in restaurants [4]. The outbreaks of this cases, the results are emotional, physical and financially devastating to all the intervenient, clients and the business management [2].…”

Section: Introductionmentioning

confidence: 99%

“…The mass caterer sector has grown in recent decades and several factors have been identified such as increased number of individuals living in urban areas, distance from home/work, increased percentage of women in the workplace, increased financial power and dietary concerns [4,5].…”

Section: Introductionmentioning

confidence: 99%

“…On the other hand, nowadays, like in other European countries, to reduce bureaucracy and facilitate the establishments of the new food business, the restaurant's premises only need registration, without inspection pre-approval, to start working [15]. As so, the restaurants' FBO are responsible for managing hygienic-sanitary quality and for providing safe food to clients and most of the times they don't have the knowledge and the technical support to implement a food safety system or the financial ability to pay external technical care [4].…”

Section: Introductionmentioning

confidence: 99%

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