Drug use and its perceived consequences: A comparison of foodservice and non-foodservice employees
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DOI: 10.1016/j.ijhm.2018.07.003
Abstract: Abstract From 2015 to 2016, positive tests for illicit drugs in the United States increased from 4.0% to 4.2%. This increase reflects a worsening illicit drug-use problem in foodservice and other industries. A survey of… read more here.
Keywords: drug; drug use; foodservice; illicit drug ... See more keywords
School foodservice employees’ beliefs about local produce use at work and home
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DOI: 10.1080/15378020.2017.1399779
Abstract: ABSTRACT Sustainability practices are becoming an essential part of foodservice businesses. Schools often purchase local produce and use it in school meals as part of their sustainability efforts. School foodservice employees play an important role… read more here.
Keywords: foodservice employees; local produce; foodservice; produce use ... See more keywords
Connecting local food to foodservice businesses: An exploratory qualitative study on wholesale distributors‘ perceived benefits and challenges
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DOI: 10.1080/15378020.2019.1600891
Abstract: ABSTRACT Wholesale distributors play a vital role in the foodservice industry. However, despite growing interest in local food systems, little research has considered the motivations and challenges of wholesale distributors in developing and maintaining direct… read more here.
Keywords: local food; wholesale distributors; connecting local; study ... See more keywords
Maintaining School Foodservice Operations During COVID-19: The Case of Ohio
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DOI: 10.1093/cdn/nzab029_010
Abstract: Abstract Objectives COVID-19-related school closures hindered the provision of meals to school-age youth nationwide, risking deficits in nutrition, health, and development. Foodservice staff faced substantial difficulties in their efforts to maintain foodservice operations. The state… read more here.
Keywords: ohio; school; case; foodservice operations ... See more keywords
How Michelin-starred chefs are being transformed into social bricoleurs? An online qualitative study of luxury foodservice during the pandemic crisis
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DOI: 10.1108/josm-05-2020-0142
Abstract: The purpose of this research is to examine response strategies and the change in Michelin-starred chefs' practices to adapt to the global pandemic coronavirus disease 2019 (COVID-19) crisis that has strongly affected the foodservice sector.,The… read more here.
Keywords: response; starred chefs; michelin starred; response strategies ... See more keywords
Corporate Social Responsibility: What Are Foodservice Companies Reporting?
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DOI: 10.3390/ijerph19159214
Abstract: This study identified aspects of corporate social responsibility (CSR) activities using online communication tools (i.e., websites and online CSR reports) with an emphasis on the foodservice industry and compared quick-service restaurants and dessert cafes. With… read more here.
Keywords: social responsibility; foodservice; foodservice companies; corporate social ... See more keywords
Managing the Risk of Food Waste in Foodservice Establishments
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DOI: 10.3390/su12052050
Abstract: Although it is difficult to clearly identify the extent to which the foodservice industry contributes to food waste, its share is undoubtedly significant. As the hospitality and foodservice industry develops, more and more food waste… read more here.
Keywords: food waste; risk; foodservice establishments; foodservice ... See more keywords
Current status of foodservice nutrition management and effects of welfare facility support for the elderly in Cheongju City
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DOI: 10.4162/nrp.2022.16.4.527
Abstract: BACKGROUND/OBJECTIVES South Korea is representative of countries experiencing rapid societal aging. This study aimed to understand the current status of foodservice nutrition management provided to welfare facilities for the elderly and to understand improvements after… read more here.
Keywords: foodservice; status; nutrition; management ... See more keywords