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Academic literature on the topic 'Canteens'

Author: Grafiati

Published: 4 June 2021

Last updated: 20 February 2023

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Journal articles on the topic "Canteens"

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Czarniecka-Skubina, Ewa, Hanna Górska-Warsewicz, and Joanna Trafiałek. "Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens." International Journal of Environmental Research and Public Health 17, no. 17 (August 27, 2020): 6239. http://dx.doi.org/10.3390/ijerph17176239.

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The aim of our study was to analyze the attitudes of employees toward food offered in staff canteens, to analyze their eating behavior and the factors determining the choice of meals in staff canteens. The survey was conducted on a sample of 600 adult respondents, who patronize staff canteens in Warsaw, Poland. The research enabled a detailed and comprehensive assessment of consumer behavior toward the use of staff canteens, as well as their opinions on the functioning of the canteens and meals offered. Factors determining the frequency of use of canteens, type of meals, and factors influencing the use of such establishments were identified. Respondents assessed the quality and variety of meals, with the size of portion being the most valued. They were satisfied with the functioning of the canteens and had very few comments. However, they pointed out the need for an increase in the variety of meals, including the availability of vegetarian and vegan dishes. Our research enabled us to establish consumer profiles based on the reasons for not using staff canteens and comments about staff canteens. Patrons of staff canteens were referred to as “canteen enthusiasts” or “canteen medium-enthusiasts”, who are “snack lovers”, as well as “food choice-oriented” or “quality-oriented”. The results provide the basis for practical implications for owners or managers of staff canteens, part of whose work it is to analyze the needs and expectations of their potential customers.

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Thorsen, Anne V., Anne D. Lassen, Inge Tetens, Ole Hels, and Bent E. Mikkelsen. "Long-term sustainability of a worksite canteen intervention of serving more fruit and vegetables." Public Health Nutrition 13, no. 10 (May 6, 2010): 1647–52. http://dx.doi.org/10.1017/s1368980010001242.

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AbstractObjectiveTo analyse the 5-year sustainability of a worksite canteen intervention of serving more fruit and vegetables (F&V).DesignAverage F&V consumption per customer per meal per day was assessed in five worksite canteens by weighing F&V served and subtracting waste. Data were collected by the canteen staff during a 3-week continuous period and compared to data from the same five canteens measured at baseline, at end point and at 1-year follow-up. The intervention used a participatory and empowering approach, self-monitoring and networking among the canteen staff, management and a consultant. The method focused on providing ideas for increased F&V for lunch, making environmental changes in the canteens by giving access to tasteful and healthy food choices and reducing the availability of unhealthy options.SettingFive Danish worksites serving from 50 to 500 meals a day: a military base, an electronic component distributor, a bank, a town hall and a waste-handling facility.SubjectsWorksite canteen managers, canteen staff.ResultsFour of the five worksite canteens were able to either maintain the intervention or even increase the consumption of F&V. The average increase from baseline to 5-year follow-up was 95 g per customer per meal per day (18, 144, 66, 105 and 141 g, respectively). On average, the five canteens at the long-term follow-up had an F&V consumption of 208 g/meal per customer.ConclusionsThe present study indicates that sustainability of F&V is possible in worksites where the participatory and empowering approach, self-monitoring, environmental change, dialogue with suppliers and networking among worksite canteens are applied.

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Adıgüzel, Faruk, and Nuray Kızılaslan. "İstanbul İli Küçükçekmece İlçesinde Kamu Okullarındaki Kantinlerin Yapısal Özellikleri ve Sorunları." Turkish Journal of Agriculture - Food Science and Technology 6, no. 9 (September 15, 2018): 1209. http://dx.doi.org/10.24925/turjaf.v6i9.1209-1223.2001.

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The aim of this study was determined general characteristics and problems of school canteens in İstanbul- Küçükçekmece. The data were obtained from 58 canteen owners via questionnaire in period of May-June 2017. In method, it was used to frequency, percent distributions and averages and the results were interpreted. The results showed that %65.52 of canteen owners were male, their average ages were 44.28 years and they were graduated from secondary and high school (29.31%) mostly. It was mostly worked to ensure family subsistence (84.48%). It was determined the majority of canteens (93.10%) have employee and on average number of temporary and permanent employee were 1.64 and 1.66, respectively. Canteens were mostly within school (63.79%) and on ground floor (56.76%). The products selling in canteens were supplied form wholesalers (100.00%), weekly (75.86%) and in advance (55.17%). The most important activity problems were unfair competition consisting of food enterprises around the schools (79.31%), excessive rent (70.69%) and long vacation period (50.00%). The assured and acquired of habits of healthy nutrition requirement in schools may be contributed with taking account of the current structure of canteens and the problems of canteen owners.

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Sri Mulyani, Imas Tatu, and Nana Suryapermana. "MANAJEMEN KANTIN SEHAT DALAM MENINGKATKAN KEGIATAN BELAJAR MENGAJAR (Studi Kasus di SMAN 3 Rangkasbitung)." Adaara: Jurnal Manajemen Pendidikan Islam 10, no. 2 (August 1, 2020): 121–30. http://dx.doi.org/10.35673/ajmpi.v10i2.988.

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The purpose of this study is (1). Describe healthy canteen service management planning (2) Describe the management of healthy canteen services (3) Describe the implementation of healthy canteen service management (4) Describe supporting factors for managing healthy canteen services (5) Describe the inhibiting factors for healthy canteen service management, and (6) in improving teaching and learning activities at SMAN 3 Rangkasbitung. This research uses a qualitative approach with descriptive analysis method, namely research to describe the management of healthy canteens in SMAN 3 Rangkasbitung objectively through data that actually exists and occurs. The data source consists of primary data and secondary data. In data collection tools are used in the form of documentation, observation, and interviews. The data analysis technique is carried out by following the steps which include; reduction and by selecting and sorting out data, important data is taken and unnecessary data is discarded. Based on the results of the study found that the principles of healthy canteen management of SMAN 3 Rangkasbitung are planned (health, educative, affordable prices and cooperation) that will help improve student learning activities, healthy canteens of SMAN 3 Rangkasbitung by running several socialization programs on canteens about healthy eating that have increased knowledge students, Supporters of SMAN 3 Rangkasbitung canteens already have healthy canteen standards. This has been proven by obtaining the Adiwiyata certificate from the Ministry of Food Security.

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Czarniecka-Skubina, Ewa, Hanna Górska-Warsewicz, Wacław Laskowski, and Maria Jeznach. "Consumer Choices and Service Quality in the University Canteens in Warsaw, Poland." International Journal of Environmental Research and Public Health 16, no. 19 (October 1, 2019): 3699. http://dx.doi.org/10.3390/ijerph16193699.

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The purpose of this study was to identify and analyze consumer choices and service quality in university canteens in Warsaw. Our study consists of two parts. The first part of our research was conducted using a sample of 1250 adult respondents in 25 university canteens located at five higher education institutions. The reasons and frequency for using canteens, types of selected dishes and opinions on a given catering facility management system were analyzed. The second part of the study was conducted as an inspection to assess internal control and reliability of information. The respondents’ opinions are not in line with inspection assessments. This may be due to the fact that students do not pay attention to the quality of services in university canteens or have little knowledge about service, quality of services or hygiene aspects. For a detailed analysis of consumer choices and service quality assessment, we used Analysis of Variance (ANOVA) test and multi-dimensional cluster analysis. We identified four clusters regarding the type of meals and consumed frequency of consumption in university canteens, and five profiles in relation to evaluation of canteen interior, service and menu. In the correspondence analysis performed using the multidimensional Multiple Correspondence Analysis (MCA) method, we identified five clusters of consumers based on nine features, i.e., canteen location, frequency of using the canteen, gender of respondents, dwelling place, financial status of respondents. Our research on the functioning of university canteens is one of the first not only in Poland, but also in the countries of Central and Eastern Europe. The evaluation of the quality of nutrition in canteens should be continued in order to prevent diet-related diseases. Based on the results of our research, we postulate to introduce an evaluation guide for university canteens taking into account various aspects of services.

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Pyvovarenko, Olena. "KYIV PUBLIC VEGETARIAN CANTEENS IN THE BEGINNING OF THE 20TH CENTURY." Journal of Ukrainian History, no. 39 (2019): 23–30. http://dx.doi.org/10.17721/2522-4611.2019.3.

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For the first time the article reflects a research on the launch of public vegetarian canteens by Kyiv Vegetarian Society in the beginning of the 20th century. For now, there are no particular researches on this topic. Having used chronological, statistical, deductive and system analysis methods, we believe, that the launching of the First Vegetarian Canteen in Kyiv was proved to be inextricably linked to the foundation of Kyiv Vegetarian Society. Moreover, the fact of opening the canteen is a history of this Society. It has been discovered, that considering the inertness of the vegetarian community, this project succeeded solely due to the efforts of true enthusiasts of the vegetarian idea, M. Pudavov and his wife K. Kondrakovska. They united Kyiv supporters of the vegetarian idea into the Society and became both founders and main investors of the First Vegetarian Canteen in Kyiv, which gained an official name ‘the Canteen of Kyiv Vegetarian Society Council’. Unfortunately, their efforts weren’t evaluated properly, but even were generally subjected to contempt. M. Pudavov, who was a Head of Kyiv Vegetarian Society, was accused of the fact, that he actually established a private canteen, abusing official authority. Although, there are no doubts, that M. Pudavov acted in the interests of the Society and suggested to transfer the canteen to the Society’s property. But members of the Society expressed their interest only when the canteen became profitable. As a result of long debates, Kyiv Vegetarian Society got profitable the First Canteen for free and enjoyed benefits. The Canteen became the main funds provider. This money allowed the Society, as a collective owner, to open a chain of successful canteens. The premises of the foundation and stages of canteens’ development were traced. Thus, in two years from its opening, the First Canteen served 700 people every day. Such success prompted the Society to open the second canteen in 1911. Very soon it started to show similar to the First Canteen growth rate. In 1914 the third canteen was opened. Later on the Society opened the fourth canteen, but due to occupation of Kyiv in 1916, it had to suspend its functioning. Concerning other three canteens, they proceeded even in such harsh conditions and showed quite good results. The addresses of these canteens were discovered. Based on discovered and reflected in the article statistical data, the dynamics of visiting and profitability growth were analyzed. They didn’t slow down neither in the conditions of high competition, nor during World War I crisis. Moreover, during the War there was an increase in the attendance of public vegetarian canteens. General crisis of food supply heavily affected prices. Vegetables and greens were usually cheaper than meet products and this fact increased popularity of vegetarian places. In these canteens people could get lunch for lower price than in a traditional one. The commercial success of the Kyiv public vegetarian canteens had no analogues on the territory of the Russian Empire. It was caused by constant attention of the Society members to canteens, properly organized supply (even in conditions of war), control, good location and attractive pricing policy. There was a special Commercial Commission, which took care of all business. At the same time, famous connoisseurs of vegetarian cuisine worked on receipts and assortment. The daily maintenance of more than 1,000 people per day gives every reason to believe, that it was a large and exemplary enterprise. At the same time, popularity of vegetarian canteens during the whole assessed period can’t be equated with the proliferation of vegetarian ideas. It was primarily economic in nature, thanks to relatively low prices for vegetarian dishes that attracted poor clients, first and foremost students, who traditionally were accounted for more than 50% of visitors. At the same time the effect of popularization of vegetarianism can’t be completely rejected.

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Diponegoro, Ahmad Muhammad. "The Effectiveness of Establishing Honesty Canteen to Fight against Corruption in Ahmad Dahlan University Yogyakarta Indonesia: A Positive Psychological Study." International Journal on Graft and Corruption 2, no. 1 (January 23, 2015): 24–35. http://dx.doi.org/10.7719/ijgc.v2i1.300.

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The Indonesian government through the attorney general, introduced a new way to fight corruption in the country. This is what they called the honesty canteen, which was established almost in every school and university across the country. The aim of this study is to determine the students’ opinions about the effectiveness of honesty canteens to fight against corruption. This research was conducted at Ahmad Dahlan University in Yogyakarta, Indonesia. One hundred undergraduates at Ahmad Dahlan University were surveyed. The data indicate that honesty canteens are being supported by the students. The honesty canteens were formerly established in several places and different campuses in Ahmad Dahlan University. The students who were surveyed in both campuses (Campus 1 and Campus 2) supported the establishment of honesty canteens. However, they worried about the honesty canteens’ loss. The students were alike in their analysis about who is to blame for honesty canteens’ failures. However, a reliably larger percentage of psychology respondents uttered apprehension and enthusiasm to join honesty transaction practices.

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Rahman, Abdul, Ramadhan Tosepu, Siti Rabbani Karimuna, Sartiah Yusran, Asnia Zainuddin, and Junaid Junaid. "PERSONAL HYGIENE, SANITATION AND FOOD SAFETY KNOWLEDGE OF FOOD WORKERS AT THE UNIVERSITY CANTEEN IN INDONESIA." Public Health of Indonesia 4, no. 4 (December 22, 2018): 154–61. http://dx.doi.org/10.36685/phi.v4i4.219.

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Background: Food and beverage sanitation hygiene is a prevention effort that focuses on activities or actions that are necessary to free food and drinks from hazards that can interfere with or damage health.Objective: This study aimed to identify personal hygiene, sanitation and food safety knowledge of food workers at the canteen university.Methods: This was a descriptive study with observational approach. Thirty-four canteens were recruited using total sampling. Data were analyzed using descriptive statistics with percentage.Results: Findings showed that 11 canteens (32.3%) did not meet the standard for canteen sanitation, 24 canteens (70.6%) did not meet lighting standard, 29 (85.3%) did not meet ventilation standard, 18 (52,9%) did not meet the standard of clean water, 31 (91.2%) did not meet wastewater disposal standard, 23 (67.6%) did not meet the hand washing facility standard, 25 (73.5%) did not meet standard of waste disposal conditions, 28 respondents (85.3%) had good personal hygiene, 6 respondents (14.6%) had poor personal hygiene and all food workers had good knowledge on food safety (100%).Conclusion: Personal hygiene, sanitation and food safety at the university canteen must be carried out continuously. Our findings can be used as a basis for creating healthy university canteen.

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Roos, Eva, Sirpa Sarlio-Lähteenkorva, and Tea Lallukka. "Having lunch at a staff canteen is associated with recommended food habits." Public Health Nutrition 7, no. 1 (February 2004): 53–61. http://dx.doi.org/10.1079/phn2003511.

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AbstractObjective:To describe the characteristics of employees having lunch at staff canteens and to examine the association between workplace lunch and recommended food habits.Design:A mailed questionnaire including data on lunch pattern, food habits, sociodemographic background, work-related factors and body weight. Logistic regression models including food habits as dependent variables and lunch pattern, sociodemographic factors, work-related factors and body mass index as independent variables.Setting:Helsinki Health Study survey data, collected in spring 2001.Subjects:Employees from the City of Helsinki reaching 40, 45, 50, 55 and 60 years. The data included 2474 women and 591 men; the response rate was 68%.Results:About half of those with a staff canteen at work had lunch there. Those with higher educational level were more likely to have lunch at the staff canteen, as also were women with pre-school children and normal-weight men. Those having lunch at staff canteens were more likely to follow recommended food habits, compared with other subjects. Having lunch at the staff canteen seemed to increase the consumption frequency of vegetables and fish.Conclusions:Having lunch at staff canteens is associated with the quality of the diet. To serve a cooked meal including vegetables during working time may be an efficient way to improve diet among adult employees. More emphasis should be put on increasing the possibility for employees to have lunch at staff canteens.

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Thorsen, Anne Vibeke, Anne Dahl Lassen, Jens Strodl Andersen, and Bent Egberg Mikkelsen. "Workforce gender, company size and corporate financial support are predictors of availability of healthy meals in Danish worksite canteens." Public Health Nutrition 12, no. 11 (May 12, 2009): 2068–73. http://dx.doi.org/10.1017/s1368980009005692.

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AbstractObjectiveEnvironmental strategies at worksites may help consumers change dietary behaviour towards a more healthy diet. The present study aimed to evaluate the availability of healthy meal options at Danish worksite canteens and to identify predictors of worksite canteens providing healthy meals.DesignA self-administered questionnaire was randomly mailed to 1967 worksite canteen managers. Besides information and characteristics about the canteen and the worksite, the canteen managers specified the menus available. Two different health groups (Healthy and Less Healthy) were defined in three different meal categories (Sandwiches, Hot meals and Salads) as well as a combined category (Combined) combining all the three meal categories. The characteristics of the worksites were compared with regard to the different health groups.SettingRandomly selected Danish worksite canteens.Subjects553 Danish worksite canteen managers replied, resulting in a response rate of 29 %.ResultsOnly 12 % of the canteens applied to the Healthy group combining all the three meal categories. In particular, worksites with more than 75 % female employees served healthy menus on a frequent basis. The size of the worksite was positively correlated with more healthy meal options. Furthermore, the present study suggests a positive relationship between corporate financial support and the availability of healthy meal options.ConclusionsAmong the selected variables studied, workforce gender, company size and corporate financial support were significant predictors of the availability of healthy meal options in worksite canteens. More research is needed on the role that variance in organisation environment plays for the potential of worksite intervention, to make a difference in terms of healthy eating.

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More sources

Dissertations / Theses on the topic "Canteens"

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Bostrom, Cabral Astraea. "Green Canteen : Field Experiments using Nudges in Balinese Middle School Canteens." Thesis, Uppsala universitet, Statsvetenskapliga institutionen, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-374683.

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Price, Sarah. "Trust in workplace canteens : using Germany and the UK as market examples." Thesis, Bournemouth University, 2017. http://eprints.bournemouth.ac.uk/29654/.

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It is estimated, that most employees eat one or more meals per day whilst they are at work, which is forming an important element of their overall diet. However, consumers struggle to make an informed dish decision due to a lack of information provided. Additionally, past food scares in Germany and the UK have created distrust and interest in food information. This study is identifying what is important to consumers, indicating their information needs and establishes the format that is most appropriate for the delivery of food information in workplace canteens in Germany and the UK. Providing consumers with enhanced food information can strengthen the relationship between consumer and canteen operator as well as establish trust in the food served. A mixed methodological, sequential approach was employed. Four focus groups were used to inform the design of a questionnaire (n=317), which tested criteria of importance and types of information provision that are relevant when making food choice in a workplace setting using Best-worst scaling. Through semi-structured interviews (n=10) canteen operators’ views on meeting customer needs and establishing trust in the food served were identified. Informational criteria of importance have been identified whereby, Nutrition, Value for Money and Naturalness are key elements that consumers require to make a decision about dish selection. Consumers fall into different segments; Health Conscious, Socially Responsible and Value Driven and hence rate the importance of certain informational criteria differently impacting on dish selection. Traffic Light Labelling, Information Boxes and Quality Assurance have been shown to be the most favourable way of receiving food information. Consumers align to different segments; Tech-savvy, Heuristic Processors, Brand Orientated and Systematic Processors, hence various communication channels can be explored to most effectively target consumers. This study has provided an understanding of consumers’ information requirements thus enabling canteen operators to be more competitive. The provision of food information that targets different consumer segments can demonstrate shared customers’ values and consequently, evidence operators’ commitment towards a relationship that is based on transparency and trust.

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Hilário, Sara Elisabete Antunes. "Segurança alimentar em cantinas escolares." Master's thesis, ISA/UTL, 2011. http://hdl.handle.net/10400.5/4478.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
To ensure food quality and prevent diseases transmitted by them, it is important to control the conditions of production and distribution, as well as, safety offered to children in schools. The aims of this study were the analysis of hygiene and safety processes regarding the preparation of meals in school canteens, as well as the development of a HACCP plan for use in these canteens. To help this analysis, a Checklist of 131 points was drawn up, grouped in 13 areas, from the reception of raw materials to distribution. It was applied in three different canteens with specific conditions. The development of the HACCP plan was made from scratch, considering the prerequisites for implementing the principles of the system, hazard analysis, the determination of measures and critical control points, and limits. The results obtained in the Checklist showed a compliance rate of 48.64 to 68.83% with a greater number of non-conformities related to facilities, cleanliness, hygiene, and cooking. It was concluded that in order to better guarantee the safety of cooked meals, it would be necessary to correct some non-conformities. Both the Checklist and the HACCP plan proposed here will enable the targeting of remedial actions in these institutions, contributing to provide healthy meals, with good quality at a particularly vulnerable group of population.

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Ababio, Patricia. "An investigation into the incidence of food pathogenic bacteria in senior secondary school canteens in the Ashanti region of Ghana and the effect of food safety interventions." Thesis, University of Lincoln, 2015. http://eprints.lincoln.ac.uk/23680/.

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Food hygiene practices and standards and their implication on food safety among students in Senior High Schools in the Ashanti Region of Ghana and the effect of two food safety interventions were investigated due to increasing cases of food poisoning from schools reported in the media. Forty five sampled schools in the Ashanti Region were audited and compared with 10 schools from Lincolnshire, UK, as a means of categorising the schools into hygiene standards. Whilst all schools audited in Lincolnshire were in excellent hygiene category (9.0 - 10.0), in the Ashanti Region, only 17.8% were in good category (7.0 - 8.9), 73.3% were in medium (5.0 - 6.9) and 8.9% were in poor hygiene category (2.0 - 4.9). Although 60% of the sampled schools in Ashanti Region served between 1000 – 3000 students daily, there was no evidence of Food Safety Management System in place and 52% of the 180 sampled students reported to have experienced foodborne infections 3-12 times per year within their 1 and 2 years in secondary school. Staff hygiene training was absent in schools which led to substandard hygiene practices with low food and personal hygiene test scores. Although there was supervision, 31% of the kitchen matrons reported they had no hygiene qualification in Ghana. Early food preparation times with absence of hot holding equipment in the kitchens encouraged temperature abuse of Ready-to-Eat meals with Aerobic Colony Count (ACC), Bacillus cereus, total coliforms, Staphylococcus aureus, yeast and moulds counts exceeding the national acceptable limits for cooked meals. Lack of standardised hand washing and utensils cleaning procedure increased microbiological contaminants (ACC, coliforms, S. aureus, yeast and moulds) above existing advisory guidelines after washing. Eleven schools from the Ashanti Region of Ghana after the hygiene categorisation were given GHP training as an intervention and the previous hygiene indicators reassessed. There were improvements in all hygiene indicators with significant differences in staff food hygiene iii knowledge (Z= -2.934, p=0.001), personal hygiene requirement (Z= -2.847, p=0.001) and food temperature (Z= -2.142, p=0.015) Post GHP. ACC, total coliforms and Staphylococcus aureus levels were significantly reduced (p<0.05) in jollof rice. Microbiological contaminants on food contact surfaces and staff hands reduced Post GHP with significant reduction in ACC and coliforms with the exception of serving pans. Post HACCP results for all measured indicators were comparable to other international reports from schools with HACCP in place. Food temperature significantly improved [χ2 (2) =8.400, p=0.008]. Jollof rice microbiological contaminants reduced with up to 100% satisfactory rate for ACC and yeast and moulds, 80% for Staphylococcus aureus and 60% for Bacillus cereus. Coliforms significantly reduced [χ2 (2) =9.580, p=0.002] but had only 40% satisfactory rate. Post HACCP ACC on staff hands and food contact surfaces were significantly reduced (p<0.05) and also yeast and mould for the latter [χ2 (2) =7.600, p=0.024]. Reduction of total coliforms was not significantly different for both staff hands and utensils probably due to absence of disinfection. Food service/dishing time reduced to the agreed time (30-60 minutes) to student’s meal time. Post hoc analysis with Wilcoxon’s signed-rank test was conducted with Bonferroni’s correction. There were significant reductions in Post GHP - Pre GHP; food temperature (Z=-2.625, p=0.003), S. aureus in jollof rice (Z=-2.803, p=0.001), ACC (Z=-2.578, p=0.003), yeast and mould (Z=-2.490, p=0.005) on food contact surfaces. There was enough evidence to prove that GHP significantly improved hygiene and food safety. The study recommends the introduction of GHP and applied HACCP principles in schools.

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Король, Віталій Миколайович, Виталий Николаевич Король, and Vitalii Mykolaiovych Korol. "Їдальні навчальних закладів трудових резервів у відбудовчий період (1943-1950 рр.)." Thesis, Харківський національний університет міського господарства імені О. М. Бекетова, 2016. http://essuir.sumdu.edu.ua/handle/123456789/45314.

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З самого початку існування системи державних трудових резервів (ДТР) як централізованої структури підготовки молодих робітничих кадрів її учням гарантувалося повне державне утримання і, насамперед, безкоштовне харчування. Поширеність проблем з організацією приготування страв і приймання їжі у навчальних закладах ДТР стала одним з чинників, що робив систему трудових резервів непопулярною серед молоді та призводив до самовільного залишення навчання учнями.

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Reis, Elsa Cristina Pereira. "A alimentação dos alunos no refeitório: um estudo numa escola de 2º e 3º ciclos." Master's thesis, Universidade de Évora, 2012. http://hdl.handle.net/10174/14972.

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Os refeitórios escolares devem ser espaços de socialização que promovam refeições aprazíveis, práticas de alimentação saudáveis e contribuam para capacitar os alunos a fazerem escolhas e consolidarem hábitos alimentares que garantam um desenvolvimento adequado, melhorando a qualidade de vida e a saúde. Caracterizou-se o serviço de alimentação no refeitório duma escola do Alentejo, com 2.º e 3.º Ciclo, analisaram-se os comportamentos dos alunos, identificando aspetos positivos e eventuais necessidades de melhoria para elaborar recomendações que beneficiem a alimentação. Aplicou-se uma pluralidade de técnicas metodológicas qualitativas e quantitativas, procedendo-se à análise integrada e triangulação dos dados. O refeitório reunia condições essenciais para prestar bom serviço. As refeições eram hipocalóricas, qualitativamente aceitáveis, variando o aporte nutricional com as escolhas alimentares. O sexo e Ciclo de Ensino condicionavam a alimentação e satisfação dos alunos com o serviço, sublinhando a necessidade de considerar estas variáveis no planeamento de programas de Educação para a Saúde; ABSTRACT: School canteens must be socialization spaces to promote enjoyable meals, healthy feeding practices and contribute to empower students to make healthy choices and consolidate food habits to ensure a proper development, improving the quality of life and health. The food service of a school canteen with 2nd and 3rd Cycle located in Alentejo was characterized. Students’ behaviors were analyzed, identifying positive aspects and other aspects requiring improvement in order to develop recommendations that benefit student eating practices. A plurality of qualitative and quantitative methodological techniques was applied performing integrated analysis and data triangulation. The school canteen exhibited the essential conditions to promote a good service. Meals were low caloric, qualitatively acceptable, varying the nutritional intake with food choices. Sex and Teaching Cycle conditioned the student’s food and satisfaction concerning the meal service, emphasizing the need to consider these variables in planning health education programs.

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Fluker, Katherine M. "Creating a Canteen Worth Fighting For: Morale Service and the Stage Door Canteen in World War II." Ohio University / OhioLINK, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1291943008.

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Bragagnini, Rodríguez Iván Enrique. "Explotación de canteras con explosivos." Universidad Peruana de Ciencias Aplicadas - UPC, 2009. http://hdl.handle.net/10757/272774.

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Cagigas, Aberasturi Ana Isabel. "Los maestros canteros de Trasmiera." Doctoral thesis, Universidad de Cantabria, 2016. http://hdl.handle.net/10803/382465.

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La tesis Los Maestros Canteros de Trasmiera analiza, dentro del ámbito de la historia social, el comportamiento de un colectivo de canteros amplio, heterogéneo y diverso en el que el concepto de “red social” marca la forma de organización, dejando atrás así conceptos tradicionalmente empleados en el mundo de la cantería como los de “taller” y “cuadrilla”. Los canteros constituyen redes sociales en las que cada miembro ocupa un lugar determinado en ésta dependiendo de las funciones que desarrolla y el papel que desempeña. En estas redes se sobrepasan las relaciones establecidas en torno a la familia y la vecindad, pues pueden incorporar a individuos que no sean familiares ni vecinos, unidos por otro tipo de relación (amistad, intereses comunes, complementariedad, existencia de “enemigos” comunes, etc.). Así, se crea un entramado de relaciones que se engloba en el engranaje social junto a otras redes constituidas por otros grupos.
The thesis the master masons of Trasmiera examines, within the field of social history, the behavior of a group of quarrymen broad, smart and diverse, in which the concept of "red social" marks the organization form, leaving behind thus concepts traditionally used in the world of the stonework as the "taller" and "cuadrilla". Stonemasons are social networks in which each member has a particular place in these, depending on the functions that develops and the role played. In these networks are exceeded established relations around the family and the neighborhood, because they can bring to individuals who are not family or neighbors, joined by another type of relationship (friendship, common interests, complementarity, existence of "enemigos", etc. ). This creates a network of relationships that is included in the social gear along with other nets consisting of other groups.

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Pereira, Fernanda Lucília Henriques. "Auditorias internas aos sistemas de segurança alimentar implementados em cantinas universitárias." Bachelor's thesis, Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária, 2009. http://hdl.handle.net/10400.5/1558.

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Dissertação de Mestrado Integrado em Medicina Veterinária
As cantinas universitárias servem refeições a algumas centenas de estudantes, advindo daí a preocupação acrescida com os níveis de segurança alimentar das refeições produzidas. A realização de auditorias internas permite fazer a avaliação do sistema de segurança alimentar implementado, com vista à identificação de falhas potenciais e introdução das correcções necessárias. Os objectivos deste trabalho foram avaliar se os sistemas de segurança alimentar implementados garantem a inocuidade dos alimentos, verificar se os requisitos da legislação vigente são aplicados nas cantinas universitárias e apontar as correcções necessárias ao sistema. Para tal, foi elaborada uma lista de verificação para apoiar a avaliação dos cinco estabelecimentos e procedeu-se à recolha de zaragatoas nas mãos das cozinheiras para a realização de análises microbiológicas e testes de detecção ATP por bioluminescência aos utensílios. Três cantinas obtiveram uma classificação aceitável (entre 81% e 83%) e duas cantinas obtiveram uma classificação satisfatória (superior a 85%). Os módulos que obtiveram mais requisitos não conformes foram: “instalações sanitárias e vestiários”, “armazenamento a baixas temperaturas” e “zona da distribuição”. As análises microbiológicas às mãos das cozinheiras revelaram que estas têm práticas adequadas de higiene: a contagem de microrganismos aeróbios mesófilos a 30 ºC variou entre 0 e 4,8x103 UFC/mão e a contagem de Enterobacteriaceae variou entre 0 e 3,0x10 UFC/mão. O mesmo não se verificou nas análises de detecção de ATP por bioluminescência, em que 40% das tigelas de sopa foram consideradas como tendo uma higienização insatisfatória.
ABSTRACT - Internal Audits for the Food Safety Systems Implemented in University Canteens - University canteens serve meals to hundreds of students, hence the increased concern with the food safety levels of the meals that are produced. Internal audits are performed to evaluate the implemented food safety systems, with a view to identifying potential errors and making the necessary corrections. The objectives of this study were to assess whether the implemented food safety systems ensures food safety, to verify if the requirements of current legislation are applied in university canteens and to make suggestion on the necessary adjustments to the system. To do this, a checklist was created for the evaluation of the five studied establishments, swabs of the hands of the cooks were collected to perform microbiological testing and tests to detect ATP bioluminescence on the tools were performed. Three canteens were rated acceptable (between 81% and 83%) and two canteens were rated satisfactory (above 85%). The modules in which were observed more non-compliant requirements were "toilets and dressing room", "storage at low temperatures" and "distribution area". The microbiological analysis of the hands of the cooks showed that they have a good personal hygiene: the count of mesophilic aerobic microorganisms at 30 °C ranged between 0 and 4.8 x103 CFU/hand and Enterobacteriaceae counts ranged between 0 and 3.0 x10 CFU/hand. The same was not true for the detection of ATP bioluminescence, in which 40% of the soup bowls were found to have a poor hygiene.

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Books on the topic "Canteens"

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O'Donnell, Michael J. U.S. Army and militia canteens, 1775-1910. Alexandria, VA: O'Donnell Publications, 2008.

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John, Blom, ed. Collections of Southwestern pottery: Candlesticks to canteens, frogs to figurines. Flagstaff, AZ: Northland Pub., 1998.

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Dilip, Rajgor, and Thakkar Numismatic & Art Foundation, eds. Collector's guide to Indian canteen tokens. Cary, NC USA: Thakkar Numismatic & Art Foundation, 2004.

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author, Bandara Samanthi, Sanoon Munsif author, Institute of Policy Studies (Colombo, Sri Lanka), and Sri Lanka. Ministry of Education Services, eds. An assessment of the implementation of guidelines in school canteens: A case study from the Western Province of Sri Lanka. Colombo: a joint publication by Institute of Policy Studies of Sri Lanka, and the Ministry of Education Services, 2015.

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The Columbus Avenue miracle: Bellefontaine, Ohio's WW II serviceman's free canteen. Fletcher, Ohio: Cam-Tech Pub., 2005.

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Holmes, Peter. Canteen choice. Sheffield: Centre for Statistical Education, 1988.

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Copyright Paperback Collection (Library of Congress), ed. Canteen dreams. Uhrichsville, OH: Heartsong Presents, 2007.

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Thorsen, Bond Linda, Repicci William, and Busch Charles, eds. Swingtime Canteen. New York: S. French, 1998.

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Eze-anyika, Ike. Canteen culture. London: Faber and Faber, 2000.

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Sodaro, Craig. Star-spangled canteen. Venice, FL: Eldridge Pub. Co., 1999.

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Book chapters on the topic "Canteens"

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Knyazeva, Katya. "Canteens, cafés and cabarets." In Food Heritage and Nationalism in Europe, 188–204. Abingdon, Oxon ; New York, NY : Routledge, [2020] | Series: Critical heritages of Europe: Routledge, 2019. http://dx.doi.org/10.4324/9780429279751-11.

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Maringira, Godfrey. "Empty combat bellies, troop canteens." In Soldiers and the State in Zimbabwe, 43–57. New York, NY : Routledge, 2019. | Series: African governance; 11: Routledge, 2019. http://dx.doi.org/10.4324/9781351022347-4.

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Furnham, Adrian. "Common Rooms, Canteens and Cubicles." In Management Intelligence, 63–64. London: Palgrave Macmillan UK, 2008. http://dx.doi.org/10.1057/9780230227439_18.

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Palacios-Argüello, Laura, João Gilberto Mendes dos Reis, and João Roberto Maiellaro. "Supplying School Canteens with Organic and Local Products: Comparative Analysis." In IFIP Advances in Information and Communication Technology, 92–98. Cham: Springer Nature Switzerland, 2022. http://dx.doi.org/10.1007/978-3-031-16411-8_12.

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Palacios-Argüello, Laura, Ivan Sanchez-Diaz, Jesus Gonzalez-Feliu, and Natacha Gondran. "The Role of Food Hubs in Enabling Local Sourcing for School Canteens." In Food Supply Chains in Cities, 233–63. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-34065-0_8.

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Diekmann, Larissa, and Claas Christian Germelmann. "When Innovative Ways of Reducing Food Waste Meet Eating Culture in University Canteens: An Abstract." In Developments in Marketing Science: Proceedings of the Academy of Marketing Science, 711–12. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-02568-7_193.

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Balcar, Jaromír. "‘Dem tschechischen Arbeiter das Fressen geben’: Factory Canteens in the Protectorate of Bohemia and Moravia." In Coping with Hunger and Shortage under German Occupation in World War II, 167–81. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-77467-1_9.

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Furnham, Adrian. "Canteen capers." In The People Business, 39–41. London: Palgrave Macmillan UK, 2005. http://dx.doi.org/10.1057/9780230510098_10.

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Benesch, Michael, and van Hermann Radecke. "Like the Din in a University Canteen." In Sea – Wind – Power, 211–15. Berlin, Heidelberg: Springer Berlin Heidelberg, 2016. http://dx.doi.org/10.1007/978-3-662-53179-2_23.

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Hasanuddin, Zulfajri Basri, Muhammad Niswar, Aulia Fadhila, and Mayong Adi Wardana. "e-Canteen for the Smart Campus Application." In Advances in Intelligent Systems and Computing, 842–54. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-39442-4_63.

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Conference papers on the topic "Canteens"

1

Dalmia, Shivani. "Visual screens in Canteens providing Real Time information of Food Wastage." In 2018 Second International Conference on Green Computing and Internet of Things (ICGCIoT). IEEE, 2018. http://dx.doi.org/10.1109/icgciot.2018.8752997.

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Vincent, Bibin, Pramod Mathew Jacob, Sandeep Pradeep, P. N. Fathima, R. Aswin, and Merlin Monachen. "An Intelligent Food Serving Robot Prototype with Android Application for Canteens." In 2022 International Conference on Data Analytics for Business and Industry (ICDABI). IEEE, 2022. http://dx.doi.org/10.1109/icdabi56818.2022.10041715.

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Derqui, Belén. "EDUCATION FOR SUSTAINABLE DEVELOPMENT. THE ISSUE OF FOOD WASTE AT SCHOOL CANTEENS." In 13th International Technology, Education and Development Conference. IATED, 2019. http://dx.doi.org/10.21125/inted.2019.0470.

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Ulfin, Ita, Hendro Juwono, Harmami Harmami, Djarot Sugiarso, Fredy Kurniawan, Yatim Lailatul Ni’mah, Suprapto Suprapto, et al. "Monitoring the quality of the cooking oil and raw foods used in canteens in Sepuluh Nopember Institute of Technology to achieve health stalls." In PROCEEDINGS OF THE 3RD INTERNATIONAL SEMINAR ON METALLURGY AND MATERIALS (ISMM2019): Exploring New Innovation in Metallurgy and Materials. AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0006381.

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Filomena Curralo, Ana, Pedro Miguel Faria, Antonio Curado, Paula Azeredo, and Sergio I. Lopes. "Designing a UX Mobile App for Hydration and Sustainability Tracking in Academia." In 13th International Conference on Applied Human Factors and Ergonomics (AHFE 2022). AHFE International, 2022. http://dx.doi.org/10.54941/ahfe1001692.

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Higher Education Institutions (HEIs) are favored atmospheres in the civic training of their audiences, undertaking a major role in Global Sustainable Development. The management of waste packaging represents a huge environmental footprint, particularly the plastic water bottles which constitute a major example of everyday waste that directly impacts our lives, not only ecologically, but also economically. Hence, the project RefillH20 proposes to reduce the sales of plastic water bottles in the 6 schools of the Polytechnic Institute of Viana do Castelo (IPVC), respective bars, canteens, and halls of residence. For this purpose, a smartbottle, equipped with a radio frequency identification (RFID) chip, has been designed and integrated within an institutional ecosystem, that includes several smart refill stations, enabling an automatic filling process with no physical contact with the equipment. This approach enables not only the computation of water consumption metrics typically used for hydration assessment but also the computation of relevant sustainability metrics and indicators through a mobile application, such as the number of refills per period of time, amount of consumed water, the estimated amount of averted plastic waste considering different approaches (temporal, cumulative, individual or referring to colleges, classes, etc.), the energy-saving from overall waste reduction and reduction of greenhouse gas (GHG) emissions and information on users’ environmental footprint. This work presents the development of a high fidelity UX Mobile App prototype, which aims to allow users of RefillH20 ecosystem to monitor their water intake habits, as well as their contribution to improving the overall environmental sustainability in academia, and thus promoting the creation of awareness regarding their effective ecological footprint. By using a UX Design approach, the users have been involved interactively with these new digital products and services idealization, through their appearance and how they feel, use and remember such interactions.

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Joshi, Sujata, Bivek Kasaju, Pratik Karki, Sagun Kant Aryal, and Sujan Bhuwanji Chhetri. "Smart Canteen Management System." In 2022 IEEE 2nd Mysore Sub Section International Conference (MysuruCon). IEEE, 2022. http://dx.doi.org/10.1109/mysurucon55714.2022.9971803.

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Bagayatkar, Tanay, Shivam Pawar, Vishal Salvi, and Kiran Gawande. "Virtual Smart Canteen System." In 2022 IEEE International Conference on Signal Processing, Informatics, Communication and Energy Systems (SPICES). IEEE, 2022. http://dx.doi.org/10.1109/spices52834.2022.9774187.

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Farhan Iqbal, T., S. Fitrah Azizah, Shalahuddin Al Ayyubi, Trio Adiono, and Waskita Adijarto. "Self-Ordering Machine for Canteen (SELFO)." In 2019 IEEE Asia Pacific Conference on Circuits and Systems (APCCAS). IEEE, 2019. http://dx.doi.org/10.1109/apccas47518.2019.8953085.

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Sharma, Sandeep, and SK Awasthi. "481 Canteen hygiene index in indianoil." In 32nd Triennial Congress of the International Commission on Occupational Health (ICOH), Dublin, Ireland, 29th April to 4th May 2018. BMJ Publishing Group Ltd, 2018. http://dx.doi.org/10.1136/oemed-2018-icohabstracts.898.

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Carchiolo, Vincenza, Marco Grassia, Alessandro Longheu, Michele Malgeri, and Giuseppe Mangioni. "Food Recommendation in a Worksite Canteen." In 6th International Conference on Complexity, Future Information Systems and Risk. SCITEPRESS - Science and Technology Publications, 2021. http://dx.doi.org/10.5220/0010502401170124.

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Reports on the topic "Canteens"

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Marthinsen, Jarle, Peter Sundt, Ole Kaysen, and Kathrine Kirkevaag. Prevention of food waste in restaurants, hotels, canteens and catering. Nordic Council of Ministers, September 2012. http://dx.doi.org/10.6027/tn2012-537.

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Navarro, Alexandra Navarro. Public universities in Argentina as critical institutions for reducing animal food product consumption: Actors, interests, and practices involved in achieving a commitment to incorporate 100% vegetable menus in their student canteens. Tiny Beam Fund, June 2022. http://dx.doi.org/10.15868/socialsector.40608.

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Acosta, Karina, and Jaime Bonet-Morón. Convergencia regional en Colombia en el Siglo XXI. Banco de la República, May 2022. http://dx.doi.org/10.32468/dtseru.308.

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Los estudios que pretenden responder si las zonas más prósperas de Colombia crecen a menor ritmo que aquellas con mayor rezago relativo han arrojado resultados dispares. Este documento actualiza las estimaciones de la convergencia beta incondicional del PIB per cápita para los primeros años del siglo XXI, donde se han observado importantes cambios estructurales. Adicionalmente, el estudio descompone la convergencia beta por cambios sectoriales y mide su estabilidad ante variaciones del año inicial de comparación. Este análisis se complementó con el estudio de la convergencia de otros indicadores sociales y económicos. Los resultados sugieren una beta creciente, aunque no significativa, indicando una transición de una leve convergencia a un periodo de divergencia. Además, los principales contribuyentes a la convergencia durante mayor parte del período son los sectores de minas y canteras, y el sector público. En contraste, existe evidencia de convergencia de los ingresos fiscales per cápita y una reducción más rápida de la pobreza multidimensional en las zonas con menor pobreza inicial en el último período intercensal.

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