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Ji, Yugang y Wen-Hwa Ko. "Exploration of constructing the catering quality indices of university canteens in China from the viewpoint of food safety". British Food Journal 123, n.º 13 (26 de octubre de 2021): 511–28. http://dx.doi.org/10.1108/bfj-07-2021-0743.
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PurposeThis study used the literature review and the modified Delphi method to evaluate the importance of the catering quality indices of university canteens in China. In order to compile the catering quality indices of university canteens in China as reference for the subsequent improvement of Chinese canteens.Design/methodology/approachThis study first analysed literature data to establish the preliminary quality indices and used the modified Delphi method for measurement. After three rounds of Delphi analysis by 35 experts, the results of the catering quality indices of university canteens in China are summarised.FindingsThe research results show that university canteen catering quality issues are divided into six dimensions, including catering safety management, employee hygiene management, catering service, food quality, environmental atmosphere and corporate social responsibility. Catering safety management is the most important index, followed by employee hygiene management.Originality/valueThe research results can be used as suggestions for follow-up improvements in the quality of university canteens in China and a basis of reference for amendments to relevant national or local laws and regulations. The food prices, food quality and whether food hygiene and safety standards are met by university canteens are all related to the health and vital interests of the teachers and students, as well as the stability of the university. Therefore, the government should increase supervision in these aspects to avoid decline in the quality of meals due to low profits and enforce strict requirements for food safety.
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Han, Huiping y Bin Liu. "Research on the Construction of a “New Ecology” of University Catering". Journal of Contemporary Educational Research 7, n.º 3 (20 de marzo de 2023): 8–13. http://dx.doi.org/10.26689/jcer.v7i3.4765.
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With the goal of establishing morality and nurturing people, university catering is thought to be one of the key components in the construction of “double first class” universities, which supports and leads the reform of education modernization. In this study, the common problems in the university catering were analyzed, and research was done through questionnaires and interviews. This study takes Beijing colleges and universities as the research object to understand the needs of students and teachers and aims to build a “new ecology” of university catering, and vigorously promote the construction of green campuses.
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Morozova, E. A., E. A. Kranzeeva y O. P. Kochneva. "CATERING SERVICE AND ITS QUALITY FOR UNIVERSITY STUDENTS IN MUNICIPAL FORMATION". Foods and Raw materials 5, n.º 1 (29 de junio de 2017): 205–15. http://dx.doi.org/10.21179/2308-4057-2017-1-205-215.
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Belyaeva, M. A. y А. Yu Sokolov. "In the Segment of Social Catering in University". Vestnik of the Plekhanov Russian University of Economics, n.º 3 (8 de junio de 2022): 217–23. http://dx.doi.org/10.21686/2413-2829-2022-3-217-223.
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Ji, Yu-Gang y Wen-Hwa Ko. "Developing a Catering Quality Scale for University Canteens in China: From the Perspective of Food Safety". Sustainability 14, n.º 3 (24 de enero de 2022): 1281. http://dx.doi.org/10.3390/su14031281.
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This study aimed to create a catering quality scale for university canteens in China. It is based on a questionnaire survey, with a total of 1302 distributed and 844 valid retrieved questionnaires, yielding a 64.8% recovery rate. Catering safety management, employee hygiene management, catering service, food quality, environmental atmosphere, and corporate social responsibility are the six topics primarily covered. In the first step of the scale, the dimensions were developed through EFA. Catering safety management includes kitchen safety, storage safety, and food safety. Employee hygiene management has two dimensions: Employee hygiene knowledge and employee management. Catering service includes service consciousness and a focus on consumers. Environmental atmosphere includes place management and place design. Further, corporate social responsibility encompasses social responsibility and taking care of employees. The second step of the scale involved conducting a CFA, which found a good overall fit of the scale. The results indicated good discriminant validity, convergent validity, and reliability. Moreover, the model comparison showed that the two-level, six-factor model was significantly better than other models.
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BELYAEVA, M. A., S. P. BURLANKOV, A. A. GAJOUR, V. I. PEROV y A. Yu SOKOLOV. "Organization of Healthy Catering in Russian Universities Using Vending Technologies". Journal of Environmental Management and Tourism 9, n.º 1 (23 de junio de 2018): 114. http://dx.doi.org/10.14505//jemt.v9.1(25).14.
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Relevance of the research: at present moment, healthy catering is a relevant issue for higher education institutions; this includes ensuring the quality of food and automating the sale of set lunches through vending machines, thereby providing students with a better access to healthy food and taking into account consumer preferences. The article presents a comparative analysis of the organization of healthy catering by using vending technologies not only in leading Russian universities, but also at the international level. Goal of the research: to develop diets for male and female students, as well as the mechanisms for their implementation, mainly using vending machines for selling set breakfasts and lunches that meet the regulatory requirements for developed diets. Research methods: the study involved using a range of questionnaires and analyzing preferences of students and university staff. Conducting marketing research, the authors applied methods of market analysis, as well as on-line questionnaires. The research sample included 230 students. Results of the study: the article considers in detail catering at the Plekhanov Russian University of Economics. To compare the results, the authors also studied other six leading universities of Moscow and the data from a number of large international universities. It was determined that most universities require the development of healthy catering, as well as improving the service. These problems are especially acute in the sphere of social catering, and namely in the university catering. Therefore, the authors explored the following aspects: the market situation with the demand for catering services in universities (Russian and international); conducting polls, interviewing the youth to assess the quality of food, service, range of meals, ways of selling dishes and others. The best way to improve catering at universities seems to be through using vending machines, pizza mats and other innovations. However, there are some problems associated with the maintenance of vending machines, which implies their rational location. In addition, it is necessary to develop the required product range, and solve the related tasks of batching, packaging, and logistics.
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Kone, Adama, Andrée Emmanuelle Sika, Ama Antoinette Adingra, Boli Abel Zamble, Aubin Cyrille Toule y Rose Koffi-Nevry. "Microbiological contamination of cooked meals in collective and commercial catering of public universities of Abidjan in Côte d’Ivoire". International Journal of Biological and Chemical Sciences 16, n.º 1 (8 de junio de 2022): 122–33. http://dx.doi.org/10.4314/ijbcs.v16i1.11.
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In Côte d'Ivoire, the absence of legislation in university catering increases the risk of collective food poisoning. The aim of this study was to assess the level of contamination of cooked meals in university catering in the city of Abidjan. To do this, 160 cooked meals samples were taken in the two public universities of Abidjan. The search of mesophilic aerobic germs; Enterobacteriaceae and of Staphylococcus aureus was carried out. The results showed that in general, the microbial loads of the cooked meals analyzed were higher than the criteria required by the regulations. 40.33% of the presumptive Staphylococcus aureus strains tested are confirmed. 20 species belonging to 14 genera of Enterobacteriaceae were isolated from the different cooked meals. The species most frequently isolated from cooked meals is Klebsiella pneumoniae (19.4%) followed by Klebsiella oxytoca (17%) and Serratia liquefaciens (14.5%). In general, efforts still need to be made to improve the level of hygiene in institutional catering and commercial catering. Constant monitoring of the application of hygienic rules must be instituted, in order to prevent the occurrence of food poisoning. The use of microbiologic results of cooked meals in the universities will provide an example for similar collective catering.
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Patilaya, Theresa Irene, Thi Thuy An Pham, My Nguyen Nguyen, Zhen Wu y Yu Zhu. "Alliance Catering at Deakin: the Economics of University Cafeterias". Deakin Papers on International Business Economics 3, n.º 1 (1 de julio de 2010): 1–10. http://dx.doi.org/10.21153/dpibe2010vol3no1art187.
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University cafeterias are a common and crucial component of university life as they provide cheap and convenient meals for students. Ideally, university cafeterias should also be responsible for providing nutritious food at reasonable prices. In practice though, university cafeterias often provide less nutritious food and at high prices. One reason for why this may happen is that cafeterias are aware of their unique market power. For instance, students consider the opportunity and transportation costs in the price they are willing to pay for on-campus services. The costs of preparing meals at home or walking to the alternatives are high, as students may prefer to use the time for studying or socializing. Thus, for a variety of reasons, university cafeterias become more practical in their delivery of services by placing less concern on the health quality of products and the fairness of prices. In this paper, we study the market power of university cafeterias specifically due to a locational advantage by analysing the case of the Alliance Cafeteria operating in Buildings La and Lb at Deakin University’s Burwood campus in Melbourne. We begin by examining Alliance as a monopolistically competitive firm and assess how its location gives market power.
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Bitange, Gilbert Mokua, Dr Rahab Muthoni Mugambi (PhD) y Dr Moses N. Miricho (PhD). "SERVICE QUALITY IN CONTRACT CATERING SERVICES AND CUSTOMER SATISFACTION IN UNIVERSITIES NAIROBI CITY COUNTY KENYA." International Journal of Management Studies and Social Science Research 06, n.º 02 (2024): 137–46. http://dx.doi.org/10.56293/ijmsssr.2024.4914.
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The rapid growth and increase in contract catering services in universities in Kenya seek to lower costs and respond to the high level of competition. The main purpose of this study was to examine the influence of service quality in contract catering services on customer satisfaction in universities in Nairobi City County, Kenya. The study specifically sought to assess the influence of service quality in contract catering services on customer satisfaction in universities in Nairobi City County, Kenya. The study adopted a descriptive cross-sectional survey design. The target population was selected universities in Nairobi City County, Kenya. Purposive and stratified random sampling techniques were adopted in selecting the target population of universities. The target population was segmented into two groups based on the category of the university, either public or private university. The sampling technique for management staff respondents was purposive sampling, while the students' respondents were calculated using the Cooper and Schindler formula. The study adopted an interview guide and questionnaire data collection instrument. Data were collected from 276 respondents, with multi-level random sampling of 270 students, of which 224 (63.82%) returned, and 45 contract catering managers, university directors of catering, and procurement managers, of which 33 (73.33%) responded. Expert review was used to pretest the questionnaire before the actual study.The study adopted Cronbach's alpha formula to test the reliability of the instrument, and coefficients ranging from 0.65 to 1 were considered adequate for data analysis. The study collected primary data, which was analyzed through descriptive statistics and inferential analysis about the management and students' views and perceptions. Data were then reported in tables, bar graphs, and percentages, along with verbatim quotes. For inferential statistics, Pearson correlation analysis was used to examine the relationship between the independent variable service quality and the dependent variable customer satisfaction of the study to test the hypotheses. Simple regression results revealed that at a 5% level of significance and 95% level of confidence, the tested variables had p-value confidence levels of 0.000 for service quality, which had a positive statistically significant relationship with customer satisfaction. The study concluded that the management of contract catering services influences customer satisfaction, where the positive independent variable, service quality, enhances customer satisfaction. The study recommends that university management requires further similar studies to be done in other universities and colleges in Kenya with the aim of evaluating the influence of service quality in contract catering services on customer satisfaction in universities. This should aim at establishing if similar challenges in the management of contract catering services are a replica in other institutions worldwide.
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Padlin, Vanesha y Elida Elida. "Persepsi Mahasiswa Tentang Pelaksanaan Mata Kuliah Restoran dan Catering di Prodi Pendidikan Kesejahteraan Keluarga Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang". Jurnal Pendidikan Tata Boga dan Teknologi 1, n.º 2 (16 de julio de 2020): 87. http://dx.doi.org/10.24036/jptbt.v1i2.17.
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This study aims to describe: 1) Students perceptions about the implementation of Restaurant and Catering courses as a whole, and 2) Students perceptions about Restaurants and Catering courses based on research indicators. This type of research is a quantitative descriptive study. The study population consisted of 48 students from the Family Welfare Study Program at the State University of Padang with a total sample of 48 people taken based on total sampling technique. Data sources are students who have taken Restaurants and Catering courses. The technique of collecting research data is done by using a questionnaire that is designed based on a Likert scale and has been tested for validity and reliability. Data analysis technique is done by determining the frequency distribution of data and data classification techniques based on the calculation of scores using the ideal average research formula (Mi) and standard deviation (Sdi). The results of this study illustrate: 1) Student perceptions about the implementation of Restaurants and Catering courses as a whole are in the very low category, and 2) Student perceptions about the implementation of Restaurants and Catering courses based on three research indicators are in the medium category. Based on the results of the study it can be concluded that the family welfare education student at Padang State University has a very low perception of the subject.
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Zhang, Xue, Runni Zhang y Yangtao Wan. "Study on the Spatial Distribution Pattern of Catering Industry in the Urban Center of Kunming from 2012 to 2022". Frontiers in Business, Economics and Management 7, n.º 2 (5 de febrero de 2023): 146–54. http://dx.doi.org/10.54097/fbem.v7i2.4883.
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Taking the urban center of Kunming as the study area, this paper extracts the POI data of the catering industry in 2012, 2016, 2020 and 2022 of Kunming by adopting web crawler technology, and then the average nearest neighbor index, geographic concentration index, kernel density analysis and spatial autocorrelation index are used by this study to conduct a comparative study on the spatial distribution pattern of the catering industry in the urban center of Kunming so as to explore its spatial clustering and evolutionary characteristics. The study results show that: (1) The development trend of the spatial pattern of the catering industry in the urban center area of Kunming is consistent with the urban development planning of Kunming, with the center clustering and expanding outward. (2) Although relying on commercial centers, tourist hotspots and university campuses, catering points form a multi-center distribution and "large aggregation, small dispersion" spatial pattern, the spatial distribution is unbalanced. (3) The spatial distribution pattern of catering industry is consistent with the overall spatial distribution pattern of catering industry, showing a multicenter gathering trend.
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Ровинская, О. В., А. В. Гераскина, А. А. Ильиных, Н. Д. Прецер y А. С. Никонова. "Professional retraining and advanced training of catering specialists". Management of Education, n.º 7(53) (30 de agosto de 2022): 312–18. http://dx.doi.org/10.25726/x6786-4947-1840-y.
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В статье рассматривается актуальность дополнительного профессионального образования в сфере общественного питания. Выявлены актуальные проблемы и запросы общества к работе предприятий общественного питания. Проанализированы современные тенденции на рынке услуг общественного питания. В результате проведенного исследования авторами был начат процесс создания программы дополнительного профессионального образования на базе Южно-Уральского государственного университета для специалистов общественного питания. The article discusses the relevance of additional professional education in the field of public catering. The actual problems and requests of society to the work of public catering enterprises are revealed. The current trends in the market of public catering services are analyzed. As a result of the conducted research, the authors began the process of creating a program of additional professional education on the basis of the South Ural State University for catering specialists.
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Khatko, Z. N., G. V. Karamushko, T. B. Kolotiy y L. V. Lyubimova. "Development of a university healthy diet system: high student cuisine". New Technologies 16, n.º 5 (31 de diciembre de 2020): 45–54. http://dx.doi.org/10.47370/2072-0920-2020-16-5-45-54.
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The purpose of the research is to develop a university system of healthy nutrition, which determines the preservation and strengthening of students’ health by optimizing their nutrition in educational institutions, using an innovative menu and «high cuisine» techniques to organize a high-class student cafe. The used terminology, graphic materials and tools comply with GOST R ISO 21500-2014; UNIDO business planning methodology; methodology for developing EBRD business strategy. The peculiarities of eating behavior of students of Maykop State Technological University and the Adygh State University of the Republic of Adygea have been investigated. Peculiarities of students’ perception of the quality of services of public catering enterprises, an assessment of the structure of expenses for the acquisition of various dishes at catering enterprises, an assessment of the impact of the social status of students on the structure of consumption of products of public catering enterprises, etc. have been considered. Particular attention is paid to identifying nutritional problems existing among students in the region. On the basis of the research the directions for improving healthy nutrition of students have been identified. A university system of healthy nutrition for students has been developed, based on the philosophy of youth taste and preferences: food behavior and reasonable quality: balance in basic substances, with specified beneficial properties, a recommended diet consisting only of healthy food products. The developed system of healthy nutrition will ensure the formation and development of food culture: aesthetic taste for food and its consumption in order to reorient young people from fast and unhealthy nutrition to a healthy diet, using «high cuisine» techniques (careful preparation and careful presentation of dishes / products designed to form a sustainable high motivation for healthy eating, which persists throughout the rest of life, the quality of which can be predicted with predominant indicators. Increasing the efficiency of a public catering enterprise for students will ensure the use of the procurement automation system; takeaway cooking and delivery service; QR-code is a progressive way to get accurate on-line statistics; electronic menu.
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Stephensius, Arvin y Septia Winduwati. "Strategi Komunikasi Pemasaran Catering Zella dalam Mempertahankan Loyalitas Pelanggan Selama COVID-19". Prologia 6, n.º 1 (2 de marzo de 2022): 17. http://dx.doi.org/10.24912/pr.v6i1.10255.
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Catering Zella is one of the MSMEs which is engaged in the food business. This UMKM has become one of the popular caterers in Bekasi City. However, since the COVID-19 virus entered Indonesia and the stipulation of the PSBB by the government, Catering Zella has experienced a decline in turnover. But Catering Zella was able to survive. The success in surviving these difficult times cannot be separated from the communication strategy adopted by Catering Zella. By using qualitative research types and case study research methods, the author wants to describe how the communication strategy adopted by Catering Zella in maintaining customer loyalty during the COVID-19 pandemic. The purpose of this study was to determine the marketing communication strategy in maintaining customer loyalty of Catering Zella during the COVID-19 pandemic. The theories used in this research are marketing communication strategy theory, UMKM, and customer loyalty. The data analyzed were the results of interviews with a permanent lecturer at the Faculty of Communication Sciences at Tarumanagara University, literature studies related to communication strategies and customer loyalty, as well as a review of documents related to Zella Catering. The results of this study indicate that Catering Zella is able to maintain customer loyalty through a marketing communication strategyCatering Zella merupakan salah satu UMKM yang bergerak dalam bidang usaha makanan. UMKM ini menjadi salah satu catering yang diminati di Kota Bekasi. Namun, sejak virus COVID-19 masuk ke Indonesia dan ditetapkannya PSBB oleh pemerintah, Catering Zella mengalami penurunan omset. Namun Catering Zella mampu bertahan. Kesuksesan untuk bertahan di masa-masa sulit ini tentu tidak lepas dari strategi komunikasi yang diterapkan oleh Catering Zella. Dengan menggunakan jenis penelitian kualitatif dan metode penelitian studi kasus, penulis ingin menguraikan bagaimana strategi komunikasi yang diterapkan oleh Catering Zella dalam mempertahankan loyalitas pelanggan selama pandemi COVID-19. Tujuan penelitian ini adalah untuk mengetahui strategi komununikasi pemasaran dalam mempertahankan loyalitas pelanggan Catering Zella selama pandemi COVID-19. Teori-teori yang digunakan dalam penelitian ini adalah teori strategi komunikasi pemasaran, UMKM, dan loyalitas pelanggan. Data yang dianalisis merupakan hasil wawancara dengan satu dosen tetap Fakultas Ilmu Komunikasi Universitas Tarumanagara, studi kepustakaan yang berkaitan dengan strategi komunikasi dan loyalitas pelanggan, serta telaah dokumen yang berkaitan dengan Catering Zella. Hasil penelitian ini menunjukkan bahwa Catering Zella mampu mempertahankan loyalitas pelanggannya melalui strategi komunikasi pemasaran
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Abdul Rahman, Abdul Wafi. "Knowledge, Understanding, and Application of Industrial Training Towards The Students of Catering Study Program". Jurnal Pendidikan Teknologi dan Kejuruan 28, n.º 1 (27 de mayo de 2022): 14–21. http://dx.doi.org/10.21831/jptk.v28i1.41482.
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Industrial Training Course is essential and give the positive impact for the curriculum of bachelor’s degree program at Tun Hussein Onn University Malaysia (UTHM. This study aimed to look at knowledge, understanding and application of industrial training to catering students at the Faculty of Technical and Vocational Education, University of Tun Hussein Onn Malaysia (UTHM). This study is descriptive study that used a five -point Likert scale questionnaire as an instrument. A total of 66 final year students from the Vocational Catering program were used as the study sample. The collected data were analyzed using Statistical Package for the Social Science version 23.0 for Windows (SPSS). The results show that the level of knowledge, understanding and application of industrial training is high with a mean score 4.29. In addition, catering students also know that knowledge, understanding and application of industrial training were positive to enhance their academic performance and achievement in the program. The results of this study can serve as a guide for exposing students to the real work environment to be better prepared for the future.
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Stokes, Anthony y Edgar Wilson. "Catering For Individual Student Learning Preferences In Economics". American Journal of Business Education (AJBE) 2, n.º 9 (1 de diciembre de 2009): 41–48. http://dx.doi.org/10.19030/ajbe.v2i9.4607.
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There have been many national and international reports expressing concern about the problems of teaching economics subjects in universities and colleges. This paper puts forward one approach to deal with the issue through the use of a computer based learning program designed to cater for the differences in backgrounds and learning styles of economics students at the University of Wollongong, Australia.
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Jones, Peter. "The Role of the Chef in Flight Catering". Tourism and Hospitality Research 5, n.º 3 (febrero de 2005): 269–71. http://dx.doi.org/10.1057/palgrave.thr.6040025.
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A recent study from the University of Surrey has looked at the role and competencies of chefs in our industry. The report, ‘Flight catering chefs in the UK, USA and Japan: Production workers, process managers, or development gurus?’, suggests three very different roles and related competencies. It also found that thinking about these roles was different in each of the three countries researched.
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Martínez Álvarez, Jesús-Román, Rosa García Alcón, Antonio Villarino Marín, Mª Dolores Marrodán Serrano y Lucia Serrano Morago. "Eating habits and preferences among the student population of the Complutense University of Madrid". Public Health Nutrition 18, n.º 14 (16 de febrero de 2015): 2654–59. http://dx.doi.org/10.1017/s1368980015000026.
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AbstractObjectiveStudying eating habits can aid in the design of specific measures that reduce the negative effects of an unhealthy diet on health. In this context, the aim of the present study was to examine the eating habits and food preferences of students and their level of satisfaction with the catering services of the university.DesignSurvey conducted during 2011 using a questionnaire that asked participants abut their sex, age and frequency of use of catering services placed on campus. Participants were also asked about their level of satisfaction with five aspects (hygiene, quality, taste of food, price and convenience of facilities) of the university catering services, what their preferred dishes were and whether they followed a special diet.SettingComplutense University of Madrid, Spain.SubjectsNine hundred and sixty-four students (381 males; 583 females).ResultsThe students used the university food service 2·3 (sd 1·3) times/week. With respect to satisfaction level, 44·1 % gave an average score (3) to the combination of surveyed aspects (hygiene, quality, taste of food, price and comfort of the dining rooms). Regarding food choices, 61·0 % of students preferred pasta dishes, followed by meat (59·1 %) and salads (32·5 %). The least popular dishes were vegetables (16·8 %), fruits (13·6 %), milk products (12·2 %) and legumes (9·8 %). Of the students, 20·1 % followed special diets.ConclusionsThe degree of satisfaction with the university meal service was low and the most common choices of dishes and foods among students were far from the guidelines of the Mediterranean diet. It is necessary to extend policies related to diet to this sector of the population and also to the management and food offer of university canteens.
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Lukiyanchuk, I. N. "Evaluating the System of Managing Efficiency at the University Catering Center". Vestnik of the Plekhanov Russian University of Economics, n.º 2 (11 de abril de 2020): 144–50. http://dx.doi.org/10.21686/2413-2829-2020-2-144-150.
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Boge, Knut y Anjola Aliaj. "Albania vs Norway – FM at two university hospitals". Facilities 35, n.º 7/8 (3 de mayo de 2017): 462–84. http://dx.doi.org/10.1108/f-07-2016-0079.
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PurposeGiven the premise of de facto universal standards for FM, this paper aims to investigate development of facilities management (FM) at an Albanian and a Norwegian university hospital through examination of two hypotheses: the university hospital has recognised FM and established a designated FM organisation (H1) and the university hospital provides adequate food and catering services at ward kitchens and buffets (H2). Design/methodology/approachThis is an exploratory and descriptive comparative case study based on a diverse cases’ designs. FindingsThere is limited and strong support for H1 at the Albanian and Norwegian university hospitals, respectively. Both the Albanian and the Norwegian university hospitals rely on in-house production of facilities services, but the Albanian university hospital has outsourced food and catering services. FM and provision of facilities services are deeply integrated within the Norwegian university hospital’s core activities. There is also limited and strong support for H2 at the Albanian and Norwegian university hospitals, respectively. Hence, the Albanian Ministry of Health and the Albanian university hospital’s top management have a comprehensive, but not impossible, task, if the aim is to catch up with the Norwegian university hospital concerning FM. Research limitations/implicationsThis is an exploratory and descriptive comparative case study. Large N studies should be carried out both in Albania and Norway and preferably also in other countries to corroborate and develop the findings. Originality/valueThis is the first comparative study of FM at an Albanian and a Norwegian university hospital.
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Krisna Aji, Imanuel Deny, Hilda Yunita Wono, Kuncoro Dewi Rahmawati, Gabriela Laras Dewi Swastika, Monika Teguh y Dheandra Mutiara Kayana. "USAHA CATERING OKE LA BEB GO ONLINE". JPM17: Jurnal Pengabdian Masyarakat 5, n.º 01 (2 de enero de 2020): 59–65. http://dx.doi.org/10.30996/jpm17.v5i01.3252.
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Made Subdistrict of Sambikerep, Surabaya is an area that is very close to Ciputra University campus building complex which is only about 3 km away. The large number of migrants living in the area ranging from those who work in offices and students is a huge opportunity for residents of the Made Subdistrict to open catering business. This was the main reason underlying Ms. Alfiah to open a heavy food supply business. Ms. Alfiah is a housewife who loves cooking. Come from Lamongan Regency and has lived in the Made Subdistrict area for quite a long time. The problems faced by the business partners of Okay La Beb Catering are limited marketing: The catering business owner Oke La Beb has not implemented a marketing strategy that reaches more customers, the technology used is not maximal, often there are no transactions simply because she does not have any knowledge how to use technology for marketing. The solution is to provide basic knowledge of marketing strategies through integrated marketing communication, guiding the use of digital technology in marketing communications. Through community service activities conducted, Ms. Alfiah can use online media, namely Whatsapp (personal messenger) and (Instagram) social media in marketing. Keywords: online media, catering, digital technology, marketing communication
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Orrevall, Y. y A. Ödlund Olin. "P253 COMPARISON OF A TRADITIONAL WARM FOOD PLATED CATERING SYSTEM AND A STEAM COOKED PLATED CATERING SYSTEM AT A UNIVERSITY HOSPITAL". Clinical Nutrition Supplements 4, n.º 2 (enero de 2009): 131. http://dx.doi.org/10.1016/s1744-1161(09)70303-5.
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Mugure, Macharia Esther, Lillian Karimi Mugambi Mwenda, Dennis Cheruiyot Kiplang’a y Peninah Wanjiku Chege. "Prerequisites as a Deterrent of Adopting Food Safety Management Systems by Public Universities Catering Facilities in the Mount Kenya and Aberdare Regional Bloc". European Journal of Agriculture and Food Sciences 5, n.º 6 (17 de noviembre de 2023): 33–38. http://dx.doi.org/10.24018/ejfood.2023.5.6.743.
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The public needs an assurance that the food they are consuming is safe and free from contaminants which can be achieved by taking adequate food safety measures, especially by adopting of food safety management systems. However, there have been various constraints that have deterred public universities catering facilities from adopting food safety management systems. This cross-sectional survey was carried out to assess the effects of prerequisites on the adoption of food safety management systems by public universities catering facilities in the Mount Kenya and Aberdare regional bloc. The 11 public university catering facilities in the bloc were purposively sampled through which 187 catering staff on permanent and pensionable terms of service were enumerated through the census. A structured questionnaire with a Cronbach’s coefficient of 0.79 was administered paving the way for the collection of data which realized a response rate of 80.7%. Descriptive and inferential analysis was executed using the statistical package for social sciences (SPSS) version 26. Findings revealed that there was a moderate positive correlation between prerequisites (r = 0.475, p-value = 0.000 < 0.05) and adoption and that 22.6% of the variations in adoption were caused by prerequisites and had a significant effect on adoption of FSMSs (β1 = 0.582, t = 6.590 and a p-value 0.000 ≤ 0.05) by the public universities catering facilities in the Mount Kenya and Aberdare regional bloc. It is recommended that a longitudinal research design be used to conduct research on the adoption of prerequisites to gain further insights into whether the practices are carried out correctly or not.
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Mui, Kwok Wai, Ling Tim Wong, Tsz-Wun Tsang, Yin Hei Chiu y Kai-Wing Lai. "Food waste generation in a university and the handling efficiency of a university catering facility-scale automatic collection system". Facilities 40, n.º 5/6 (10 de enero de 2022): 297–315. http://dx.doi.org/10.1108/f-01-2021-0002.
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Purpose This study aims to evaluate the generation of food waste in a university and the handling efficiency of an automatic waste collection system. Design/methodology/approach The quantity of food waste generated and collected from a university canteen was surveyed. The food waste handling efficiencies using manual collection strategy and automated food waste collection system were determined by the density of food waste. Life-cycle costing analysis was done to evaluate the economic impacts of various food waste collection methods. Findings As compared with the manual collection approach, the automatic system can improve the food waste handling efficiency by 30% (from 0.01 to 0.007 bin kg−1) and reduce the water use by 20% (from 0.512 to 0.406 L kg−1); however, it also consumes 4.4 times more energy (from 0.005 to 0.027 kWh kg−1). Under ideal system operation, the 10-year cost of food waste collection was significantly reduced from $3.45 kg−1 in the manual collection to $1.79 kg−1, and the payback period of the system collection was 1.9 years without discount. Practical implications The outcomes of this study show that an automatic food waste collection system is feasible, and it is recommended for small- and medium-sized catering facilities (e.g. canteens and food courts) to improve food waste handling efficiency. This study also provides useful reference data of automatic food waste collection systems for planning food waste management programs for catering facilities. Originality/value To the best of the authors’ knowledge, this is the first study to evaluate the waste handling efficiency, operational expenditure and life-cycle cost of a small-scale automatic food waste collection system.
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Sadera, Elizabeth L., Prof Edward K. Tanui y Dr Augusine M. Kara. "Perceptions of Quality of Students’ Welfare Services in a University in Kenya". European Journal of Education and Pedagogy 3, n.º 6 (28 de noviembre de 2022): 142–51. http://dx.doi.org/10.24018/ejedu.2022.3.6.496.
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Students’ welfare services entail those essential services that aim at promoting the physical, mental, emotional, and social wellbeing of learners in an institution. In universities, the services include but are not limited to catering, guidance and counseling, sports and recreation and health care services. The quality provision of these vital services contributes to the wellbeing of the students, improved learning outcomes, students’ satisfaction, and loyalty. Despite the financial challenges that public universities in Kenya are currently experiencing, they are required to provide quality welfare services that meets or even surpasses students’ expectations. This study examined perceptions on the quality of student’s welfare services in a public university in Kenya. Specifically, perceptions on the quality of catering, health care, guidance and counseling, and sports and recreation services were examined. The study used a mixed method research design where both quantitative and qualitative data were collected for analysis. The target population constituted 2640 students in their third year of study. Using Kothari (2004) formula, a sample size of 332 students was determined and students’ questionnaire (SQ) applied to collect data. Four (4) heads of departments participated as key informants and were interviewed. A pilot study involving 33 students (10.0% of the sample size) from one of the Schools in the University was used to determine the reliability of the SQ using Cronbach’s Alpha Coefficient of reliability. The school was exempted from the main study. The overall reliability coefficient of the SQ was 0.895. The study found that catering services were the best rated (M=3.55; SD=1.01) by the students, followed by guidance and counseling services (M=2.90; SD=1.02); and health care services (M=2.53; SD=1.01). Quality of sports and recreation services were rated below average (M=2.45; SD=1.09). It was found that the University was constrained in providing quality welfare services due to the ever-growing students’ population that strained existing facilities and personnel. The University had funding challenges to sufficiently meet some of the indicators of quality students’ welfare services. The study made recommendations on specific areas for consideration by the University management.
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Chen, Wenyu. "The Three Main Logic of the Reform of Catering Major in Higher Vocational Colleges Integrating Curriculum Ideological and Political Education under the Perspective of Industry-University-Research Collaborative Education". Scientific and Social Research 6, n.º 10 (5 de noviembre de 2024): 108–14. http://dx.doi.org/10.26689/ssr.v6i10.8538.
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In the context of the deepening of vocational education reform and integration of industry and education in the new era, the ideological and political construction of catering courses in higher vocational colleges has become an important path to improve the quality of education and cultivate compound talents. This paper takes the significance of the reform of catering majors in higher vocational colleges that integrates ideological and political courses as the starting point. This paper discusses the problems of the disconnection between ideological and political education and professional education, the lack of a school-enterprise cooperation practice platform, and the urgent need to improve the teaching staff in the current ideological and political course construction. This paper proposes strategies such as strengthening the integration of ideological and political education and professional education, deepening the construction of the practice platform of integration of industry and education, and strengthening teacher training and teaching staff construction, which provides some references for promoting the comprehensive development of catering majors in higher vocational colleges in China.
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Altaş, Aysu y Funda Varnacı Uzun. "Food preferences of university students: A study on Aksaray University studentsÜniversite öğrencilerinin yemek tercihleri: Aksaray Üniversitesi öğrencileri üzerine bir çalışma". Journal of Human Sciences 14, n.º 4 (22 de diciembre de 2017): 4435. http://dx.doi.org/10.14687/jhs.v14i4.5113.
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Recent changes in life style, income and consumption habits have affected Turkey just like the whole world and caused an important part of citizens to frequently eat out within the scope of their budgets. Fast life style of today’s people, on the other hand, has steered individuals into foods that are generally prepared fast. This condition has caused restaurants that provide fast food and institutional catering service especially within the food service sector to develop rapidly. Increase of the interest in fast food enterprises that do not allow customers to think much and that provide a fast catering service with a limited menu has relatively detracted people who eat out from going to restaurants that provide pot food service and caused people to generally forget these foods, younger generations to know them less and catering enterprises to involve them less on their menu. Considering from these points of view; this study tries to examine the opinions of students studying in faculties of Aksaray University about this subject and investigates their food preferences and changes of these preferences according to gender, economic status, residing place and eating out frequencies. Within the scope of the study, questionnaires were applied to 387 people and the acquired data were analyzed and findings were interpreted. According to the data acquired from the study, it might be suggested that majority of students eat out once a week and prefer cheap restaurants that provide fast food service. Some relevant suggestions are made at the end of the study.Extended English abstract is in the end of Full Text PDF (TURKISH) file.ÖzetSon yıllarda yaşam biçiminde, gelirde ve tüketim alışkanlıklarında görülen değişimler, tüm dünyada olduğu gibi Türkiye’de de etkili olmuş ve ülke vatandaşlarının önemli bir kısmı bütçeleri çerçevesinde sıklıkla evleri dışında yemek yemeye başlamıştır. Günümüz insanının sahip olduğu hızlı yaşam biçimiyse, bireyleri genellikle kısa sürede hazırlanan yemeklere yöneltmiştir. Bu durum, özellikle gıda servis sektörü içinde fast food ve toplu yemek servisi veren restoranların hızla gelişmesine neden olmuştur. Müşteriye fazla düşünme zamanı bırakmayan, kısıtlı bir mönüyle, hızlı bir şekilde yiyecek-içecek hizmeti sunan fast food işletmelerine olan ilginin artması; dışarıda yemek yiyen kişileri sulu yemek hizmeti sunan mekânlardan nispeten uzaklaştırmış ve tencere yemeklerinin genellikle unutulmasına, yeni nesiller tarafından daha az tanınmasına, bu yemeklerin yiyecek-içecek işletmelerinin mönülerinde daha az yer bulmasına sebep olmuştur. Söz konusu bakış açılarından hareketle hazırlanan bu çalışmada Aksaray Üniversitesi’nde öğrenim gören fakülte öğrencilerinin konu hakkındaki bakış açıları irdelenmeye çalışılmış ve onların yemek tercihleri ile bu tercihlerin cinsiyet, gelir, ikamet yeri ve dışarıda yeme sıklığına göre değişimi araştırılmıştır. Çalışma kapsamında 387 kişiye anket uygulanmış, elde edilen veriler analiz edilmiş ve bulgular yorumlanmıştır. Çalışmadan elde edilen veriler doğrultusunda öğrencilerin çoğunluğunun haftada bir kez dışarıda yemek yediği, hızlı servis yapan ve ucuz olan mekânları tercih ettiği söylenebilir. Çalışmanın sonunda ise konuyla ilgili bazı önerilere yer verilmiştir.
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Osimani, A., V. Milanović, L. Aquilanti, S. Polverigiani, C. Garofalo y F. Clementi. "Hygiene auditing in mass catering: a 4-year study in a university canteen". Public Health 159 (junio de 2018): 17–20. http://dx.doi.org/10.1016/j.puhe.2018.03.015.
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Bhutto, Niaz Ahmed, Abdul Rehman Shaikh y Sanober Shaikh. "Mitigating risks and ensuring continuity in essential services – sustainable procurement at Multan University". Emerald Emerging Markets Case Studies 14, n.º 4 (28 de octubre de 2024): 1–22. http://dx.doi.org/10.1108/eemcs-09-2023-0348.
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Learning outcomes The learning objectives of this case study based on Bloom’s Taxonomy (Bloom et al., 1956) will be to analyze the procurement process and identify the parameters for the procurement of services; evaluate the potential risks and challenges associated with relying on a single vendor for critical services; apply the four-stage model of crisis management to the breach of contract by Fresh Bites Catering; examine how adopting sustainable procurement practices, such as diversifying suppliers and establishing contingency plans, can mitigate these risks and ensure business continuity; and analyze the dynamics, roles and potential conflicts between the principal (Multan University) and agent (Fresh Bites Catering) using the principal–agent theory (PAT). Case overview/synopsis This case study explores the challenges and implications of sustainable procurement within the context of Multan University’s cafeteria services. It delves into the sudden contract breach by Fresh Bites Catering, a long-time partner responsible for providing central cafeteria services, and examines the resulting operational crisis faced by the university. This case study highlights key procurement processes, including vendor selection, contract management and adherence to sustainability principles, as well as the risks associated with single-vendor dependency. By applying frameworks such as the PAT, the four-stage model of crisis management and sustainable procurement practices, this case study encourages students to critically assess the failures in contract enforcement, risk mitigation and service continuity. Additionally, it stimulates discussion on the benefits of robust risk management strategies, multi-vendor approaches and clear contract terms to prevent future disruptions in essential services. This case study serves as a valuable tool for understanding how procurement strategies influence organizational performance and long-term sustainability in higher education institutions. Complexity academic level This is a decision-making case and can be taught in Master of Business Administration courses in purchase and supply management and operations management. This case study is mainly written to make students understand and analyze the potential risks of a single vendor, the benefits of diversifying suppliers and sustainable procurement. Supplementary materials Teaching notes are available for educators only. Subject code CSS 9: Operations and logistics.
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Hemalatha, R. K. S. y T. K. Thiruvengada Mani. "Usage of Electronic Resources in Science Subjects by the Madras University Library System". Indian Journal of Information Sources and Services 9, n.º 1 (5 de febrero de 2019): 35–39. http://dx.doi.org/10.51983/ijiss.2019.9.1.598.
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This study is aimed to analyze the use of electronic resources and services in science subjects by the Madras University Library System. Post graduate students, Research scholars, faculties were selected for this study. Questionnaire method was adopted to collect the data. Out of 745 questionnaires 724 (97%) were received from respondents. There are about 161 Educational Institution affiliated to University of Madras of which 15 are Government Colleges, 2 University Constituent Colleges, 24 Aided Colleges, 68 Self Finance Colleges and 52 Research Institutes. Out of these 161 Educational Institutions 136 offer Science courses. Apart from this the university itself has 31 departments catering to Science subjects spread over 3 different campuses. Altogether 167 Institutions, affiliated to University of Madras, are offering courses in science subjects. Out of these, 31 University departments have been selected for the study.
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Burhanuddin, Dewi Franciska Amalia Putri, Asrini Zainuddin, Marsha Afina Auliany, Rahemat Hidayat y Erlan Valdy. "Optimalisasi Potensi UMKM Warung Makan UKM Berkah: Inovasi Pada Layanan dan Pemasaran". ANDIL Mulawarman Journal of Community Engagement 1, n.º 3 (25 de septiembre de 2024): 80–85. https://doi.org/10.30872/andil.v1i3.1370.
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ABSTRAK: The role of Micro, Small and Medium Enterprises (MSMEs) is very significant to the Indonesian economy, especially its contribution to GDP and also employment. Warung Makan UKM Berkah is one of the MSMEs in Samarinda City that also contributes to this. However, based on the results of field observations and interviews with business actors, there are several problems that hamper the potential of the business, including: Poor business branding, no menu list, promotional strategies that only rely on word of mouth (WOM), unattractive banner displays, and lack of information services related to catering and payment facilities. From these observations, PKM students of the Faculty of Economics & Business, Mulawarman University together with the owner of Warung Makan UKM Berkah formulated a work program that focuses on service and marketing innovation, through making banners, menu lists, business logos, catering box stamps, social media (Instagram), and business funding platforms for the business.
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Stahlbrand, Lori. "The Food For Life Catering Mark: Implementing the Sustainability Transition in University Food Procurement". Agriculture 6, n.º 3 (14 de septiembre de 2016): 46. http://dx.doi.org/10.3390/agriculture6030046.
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Ji, Yugang y Wen-Hwa Ko. "Is It Training Enough? Professional Competence in Catering Quality for University Food Canteen Employees". Foods 13, n.º 1 (22 de diciembre de 2023): 59. http://dx.doi.org/10.3390/foods13010059.
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The purpose of this study is to examine the relationship between professional competence and the training provided for canteen staff in Chinese universities. This study’s methods included a survey questionnaire, and importance–performance analysis (IPA) was used for analysis. The questionnaire distributed to canteen staff in Chinese universities considered eight dimensions and 39 questions to evaluate the relationship between the staff’s professional competence (performance level) and the training provided (importance level). “Focus on consumers”, “Employee hygiene knowledge”, and “Food quality” indicated poor professional competence for employees and insufficient training from the canteen. Our findings improve these circumstances by providing recommendations for future training. The research results provide guidance for managing and training university canteen employees and recommendations for improving the quality of catering.
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Al-Ahdal, Arif Ahmed Mohammed Hassan, Addullah H. A. Alfauzan y Nasser Mohammed Saleh Al-Sa’egh. "Getting Cinema into the Saudi EFL Classroom: Catering to Changing Learner Needs". Tobacco Regulatory Science 7, n.º 5 (30 de septiembre de 2021): 3826–43. http://dx.doi.org/10.18001/trs.7.5.1.156.
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Objectives: The language proficiency of English as a foreign language (EFL, henceforth) learners at Qassim University is currently below the expected standards. Even with pedagogical innovations taking the place of conventional methods in the classrooms, and feature films being increasingly used as authentic language exposure, the inclusion of feature films for teaching English is not welcomed in Saudi Arabia though English films are quite popular with the EFL learners in other parts of the globe. Pilot studies, before the current research, demonstrated positive outcomes with using feature films in the EFL classrooms, the results of which prompted this study. The current study discusses the implications of using films in language teaching, using questionnaires for collecting data from students and teachers of English at Qassim University, Saudi Arabia. The study spanned twelve weeks, during which time, an intervention was administered to the experimental group. At the end of the 12 weeks, the participants in the experimental group reported an increased communicative proficiency and engagement in the lessons when the teacher used films. The analysis of the students’ responses proved that the use of film-based language teaching is an effective and authentic means of language training. With enhanced communicative competence, EFL learners felt naturally confident to speak in English in real-world language situations. The results of the study would be beneficial to the EFL students, EFL teachers, schools, curriculum developers, and governments especially in terms of improved EFL instructions and improved economy, not only in Arabian but any foreign language learning context.
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Han, Yue, Zhihong Fan y Tongfeng Li. "Oil/Salt Use Assessment of Chinese-Style Canteens Based on Consumers’ Perception of the Nutrition Environment". Nutrients 15, n.º 20 (10 de octubre de 2023): 4321. http://dx.doi.org/10.3390/nu15204321.
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Excess cooking oil and salt use in catering services contributes to obesity and cardiovascular disease, but the assessment of oil/salt use has been a challenge in nutrition environment measurement. We conducted a knowledge, attitude, and practice survey on 250 respondents in five university canteens at China Agricultural University, Beijing, China. Using on-site tools including a newly developed Likert scale and the previously tested Oil–Salt Visual Analogue Scale (OS-VAS), the respondents were asked to evaluate their personal taste, their impression of the oil/salt status of canteen dishes, and their attitude toward oil/salt reduction. Data analysis showed that gender and self-image of body shape had a significant impact on KAP scores and the impression of the oil/salt environment. The respondents’ taste preferences correlated with their perception of oil and salt, but knowledge and attitude were not directly related to scores on oil and salt, while weight status was related to oil and salt scores. The Likert scale-based assessment could work but was not as effective as the OS-VAS in distinguishing the differences among the selected canteens. These results indicate that the quality of the nutrition environment in catering services needs to be comprehensively evaluated with an objective evaluation of raters and a subjective evaluation of consumers.
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Wieringa, Edwin. "The Idea of an Old Qur'an Manuscript: On the Commercialization of the Indonesian Islamic Heritage". Heritage of Nusantara: International Journal of Religious Literature and Heritage 3, n.º 1 (17 de febrero de 2015): 1–16. http://dx.doi.org/10.31291/hn.v3i1.17.
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A Qur’an manuscript, now in the possession of the University of Cologne, Germany (call number Cod. Malaiologie 001/2012), can be regarded as a “fake” in the sense of having a misleading appearance. This manuscript is a fairly recent bricolage which aims to represent the idea of an old Qur’an manuscript, thereby catering to the increased demand on the international market for old manuscripts from insular Southeast Asia.
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Hemalatha, R. K. S. y T. K. Thiruvengada Mani. "Usage of Science Electronic Resources in the Affiliated Institutions of Madras University". Asian Journal of Information Science and Technology 9, n.º 3 (5 de noviembre de 2019): 48–52. http://dx.doi.org/10.51983/ajist-2019.9.3.288.
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This study is aimed to analyze the use of electronic resources and services in the Library System of the Affiliated institutions of University of Madras. Under graduate students, Post graduate students, Research scholars, faculties were selected for this study. Questionnaire method was adopted to collect the data. Out of 1030 questionnaires 935 (90.77%) were received from respondents. There are about 161 Educational Institution affiliated to University of Madras, of which 15 are Government Colleges, 2 University Constituent Colleges, 24 Aided Colleges, 68 Self Finance Colleges and 52 Research Institutes. Out of these 161 Educational Institutions 136 offer Science courses. Apart from this the university itself has 31 departments catering to Science subjects spread over 3 different campuses. Altogether 167 Institutions affiliated to University of Madras are offering courses in science subjects. Out of these, 45 (8 Govt. Colleges, 12 Aided Colleges, and 25 Self Finance Colleges), Institutions Affiliated to University of Madras have been selected for the study.
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Tang, QiQi. "A Study on Customer Satisfaction of College Canteens: A Case Study of Jie Yang Campus of Guangdong University of Technology". Advances in Economics and Management Research 12, n.º 1 (26 de octubre de 2024): 401. https://doi.org/10.56028/aemr.12.1.401.2024.
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College catering is a crucial component of university life, required to meet students' basic dietary needs, contribute to their emotional well-being, and support their academic progress. However, providing high-quality services to college students has become increasingly challenging in the modern era. Therefore, understanding the unique needs and preferences of this demographic is essential for improving overall satisfaction with campus dining services and fostering the sustainable development of college cafeterias. This study aims to investigate the factors influencing customer satisfaction in college cafeterias, analyze their impact pathways, and perform an importance-performance analysis. Additionally, the study offers targeted recommendations for optimizing cafeteria services. Following an extensive literature review, a survey was administered using scientifically designed questionnaires at a campus in Jieyang, Guangdong Province, with a sample size of 500 students. The results indicate that the quality of the cafeteria itself is a more significant service attribute than food quality for students; female students are more likely to express satisfaction compared to male students. Additionally, food prices, taste, and diversity are identified as areas needing further improvement. These findings provide insights into the factors shaping college students' satisfaction with on-campus catering services and highlight areas where cafeteria services can be enhanced.
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Osimani, Andrea, Cristiana Garofalo, Vesna Milanović, Manuela Taccari, Lucia Aquilanti, Serena Polverigiani y Francesca Clementi. "Indoor air quality in mass catering plants: Occurrence of airborne eumycetes in a university canteen". International Journal of Hospitality Management 59 (octubre de 2016): 1–10. http://dx.doi.org/10.1016/j.ijhm.2016.08.004.
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Campobasso, Vincenzo, Teodoro Gallucci, Tiziana Crovella, Giuseppe Vignali, Annarita Paiano, Giovanni Lagioia y Carlo Ingrao. "Life cycle assessment of food catering menus in a university canteen located in Southern Italy". Science of The Total Environment 957 (diciembre de 2024): 177482. http://dx.doi.org/10.1016/j.scitotenv.2024.177482.
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Lutz, Matthew. "BIG IDEAS IN TINY HOUSE RESEARCH AT NORWICH UNIVERSITY". Journal of Green Building 14, n.º 1 (enero de 2019): 149–64. http://dx.doi.org/10.3992/1943-4618.14.1.149.
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INTRODUCTION A small but notable trend that may offset energy consumption is emerging in a grassroots architectural counterculture movement focused on designing and building tiny houses. These small dwellings, ranging between 120 square feet and 400 square feet, simultaneously aim to consolidate, simplify, and minimize the energy requirements of the average size house while relieving their occupants of the burdens that come with owning a typical house. Tiny houses are entering the mainstream, showing up in unexpected places and catering to people from diverse backgrounds. Full-scale design/build prototype tiny houses developed at Norwich University serve as case-studies that may help prove, disprove and bring into question the effectiveness of the tiny house. This article will examine the second prototype house designed and built by Norwich University and will dive into some of the dynamic forces behind the tiny house movement and question how that movement might evolve and adapt to accommodate future scenarios.
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Nwosu, Smart, Nnodimele Atulomah, Victoria Nwankwo y Suleiman Jamiu. "Influence of Educational-Intervention Program on Adherence to Workplace-Ergonomic Principles among Catering Staff of Selected Universities in Ogun State, Nigeria". Babcock University Medical Journal 7, n.º 1 (30 de junio de 2024): 88–95. http://dx.doi.org/10.38029/babcockuniv.med.j..v7i1.193.
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Objective: Adherence to workplace-ergonomics principles preserves worker’s health, and productivity, negligence results in musculoskeletal disorders (MSDs). This study evaluated the influence of an educational intervention program on Adherence to ergonomic principles among Catering Staff of selected Universities in Nigeria. Methods: This was a quasi-experimental study. The study population was 423 catering staff of two purposively selected universities. Sixty consenting Staff were systematically derived by selecting every 7th person, using the normal distribution power formula for intervention studies and enrolled in an experimental group (EG: n=30) and a control group (CG n: =30). EG received the ergonomics-based educational intervention, one-hour/day/week for three weeks. CG received lectures on infection control. The study lasted twelve weeks. A validated, structured, pre-tested questionnaire with Cronbach’s alpha coefficients ranging from 0.78 to 0.93 was self-administered by respondents. EG and CG had a 100% response rate. Descriptive and inferential statistics were used to analyze baseline and 12th-week follow-up data at 5% significance level Results: The mean age of respondents was 41.52 ± 10.23. CG and EG showed a significant difference in adherence to ergonomics principles at the 12th-week follow-up (3.30 ± 0.37 and 9.97 ± 0.30; p < 0.05). EG showed a significant difference in adherence to ergonomics principles between baseline and 12th-week follow-up. (7.53 ± 0.32 and 9.97 ± 0.03; ES 1.407(0.783 to 2.031) p - 0.001 respectively. Conclusion: The educational intervention program improved adherence to ergonomic principles. The study recommends routine training of university catering staff in ergonomics to sustain adherence.
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Fernandez, Stephen. "Transformation of a 1960s concrete structure – George Green Library, Nottingham University". Structural Engineer 95, n.º 10 (2 de octubre de 2017): 18–24. http://dx.doi.org/10.56330/lsnd6258.
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The George Green Library at the University of Nottingham has been transformed from an underused 1960s building into a new, modern facility with high sustainability credentials, designed to achieve a BREEAM rating of 'Excellent'. The redevelopment project consisted of two main parts: a complete refurbishment and overhaul of the existing library building (with low ceiling heights); and a new curved extension to increase the total useable space. A new facade ‘wraps’ around the existing building and extension, creating a unifying aesthetic. The works have doubled the number of individual and group learning spaces and the library is combined with a new 'social hub' catering area. The existing building has been transformed through major structural interventions and significant repair works to address defects that were only uncovered as the refurbishment progressed. The library remained in use throughout the construction works.
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Hilda, Nuwairi, Ana Rahmi, Ismail Jahidin, Dina Ampera y Siti Wahidah. "Development of Project-Based University Student Work Sheets in Student's Kitchen Management Course". East Asian Journal of Multidisciplinary Research 1, n.º 7 (31 de agosto de 2022): 1271–92. http://dx.doi.org/10.55927/eajmr.v1i7.843.
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This study aims to produce a Project-based Team-based student worksheet in the Kitchen Management course. This type of research is research and development that refers to model development, with stages (1) self-evaluation stage consisting of analysis and design (2) prototyping stage consisting of expert review, one to one and small group (3) field test stage . The data were collected using quantitative descriptive analysis techniques through questionnaires or questionnaires related to the quality of product development. The results showed that student learning outcomes were seen from the pre-test, post-test and mid-semester exams in the course Evaluation of Kitchen Management Learning Outcomes. Catering Education students experienced a significant increase after using this project-based student worksheet.
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Olds, Anita, Angela Jones, Rebekah Sturniolo-Baker, Shane Clark, Jaimee Dawson, Wesley McGrath, Curtis Plumb, Catherine Schwartz y Carmel White. "School-Based Enabling Programs: Creating Opportunity and Connection". Student Success 13, n.º 3 (29 de noviembre de 2022): 1–10. http://dx.doi.org/10.5204/ssj.2436.
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A growing body of literature and rhetoric from the secondary sector recognises that traditional senior secondary curriculums are not catering to all university aspirational students. This need created an opportunity for University Preparation Pathways (UPP) at Murdoch University to provide a transitional path for an underserviced cohort. FlexiTrack High (FTH), a pioneering school-based enabling program, demonstrates how effective course design can create opportunities for underserviced cohorts, contribute to the Government’s goal of raising tertiary participation rates amongst young people and foster connections between tertiary and secondary institutions. Utilising a second-generation Enabling Transition Pedagogy (ETP), this report explores the pedagogical underpinnings of an effective school-based program. Autoethnographic data obtained through a unique collaboration between Murdoch and partnerships schools, as well as quantitative progression data and student surveys, provide early indicators of the wide range of impacts an explicit model of this nature can have on students and schools.
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Kanwal, Shamsa y Nazia Mumtaz. "Self-reported Vocal symptoms among speech language pathologists dealing with children with hearing impairment and cerebral palsy". Journal of the Pakistan Medical Association 73, n.º 12 (28 de noviembre de 2023): 2434–37. http://dx.doi.org/10.47391/jpma.8127.
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A cross-sectional study was conducted at the Ripah International University, Lahore, Pakistan from January to April, 2022 to evaluate and compare the Self-Reported Vocal symptoms among Speech Language Pathologists (SLP) practicing with children having Hearing Impairment (HI) and Cerebral Palsy (CP). The sample included 141 participants of both genders, aged 25 to 60 years, practicing with children with hearing impairment and cerebral palsy for at least one year. Vocal Tract Discomfort Scale (VTDS) and Voice Activity Participation Profile (VAPP) were utilised for data collection which was analysed using SPSS Ver-23. The study revealed no significant association of self-perceived vocal symptoms for SLPs catering to CP and HI children with p=0.303 and p=0.412 for VTDS and VAPP scores respectively and with higher mean scores for SLPs catering to CP children. Results revealed a total VTDS score of 40.26±13.10 with highest score for dryness, while highest VAPP mean score was noted for daily communication (53.82±23.20). Hence, there is no significant association of the speciality being catered to, while dryness is the commonest self-perceived symptom. Keywords: Cerebral Palsy, Hearing Impairment, Self-concept, Speech-Language Pathologist.
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Khoreva, Olga B., Tamara G. Nezhina, Elena A. Tarasenko, Ekaterina N. Tamitskaya y Konstantin S. Zaykov. "Eating habits and nutrition structure of high school and college students living in the Arctic zone of Russia". Population and Economics 5, n.º 1 (30 de marzo de 2021): 40–48. http://dx.doi.org/10.3897/popecon.5.e65922.
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The research note focuses on the issues of eating behaviour of young people in Arkhangelsk. The authors analyze the dynamics of general indicators of morbidity and mortality from diseases of the digestive system in the regions of the Arctic zone and substantiate the relevance of nutrition studies in these regions. Based on the results of the survey conducted in 2018 at schools, colleges and universities in Arkhangelsk, the authors show that a significant part of the youth have irregular eating habits and characterise the structure of their own nutrition as unsatisfactory. University students show a greater commitment to balanced nutrition than college students, but it is college and university students that disregard frequency of nutrition, which can be a consequence of inadequate catering arrangement and its affordability at local schools.
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Li, Kam Cheong, Linda Yin-King Lee, Suet-Lai Wong, Ivy Sui-Yu Yau y Billy Tak Ming Wong. "Mobile learning in nursing education: catering for students and teachers’ needs". Asian Association of Open Universities Journal 12, n.º 2 (6 de noviembre de 2017): 171–83. http://dx.doi.org/10.1108/aaouj-04-2017-0027.
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PurposeThe purpose of this paper is to evaluate the implementation of mobile learning in a nursing course at The Open University of Hong Kong, and identify the potentials of, and constraints on, introducing mobile technologies in the instructional design of nursing education. The paper also considers the pedagogical implications of the expansion of mobile learning in the field of nursing.Design/methodology/approachThe research adopts a qualitative approach to obtain the students’ and teacher’s experiences, opinions, and expectations on mobile learning. Two focus groups with 20 student participants were conducted and an in-depth interview with the course teacher was arranged. The Framework for the Rational Analysis of Mobile Education (FRAME) model was used as the research framework to support data collection and analysis.FindingsThe aspects of device usability, interaction learning, and social technology as suggested in the FRAME model were partly fulfilled in the study. Mobile technology enhanced the portability and accessibility of learning information, and networking tools facilitated interaction among students and between students and the teacher. However, the readability of text was limited due to constraints on the user interface and screen size, and concerns over the reliability of learning content were also raised, given the abundance of unfiltered online information. The difficulty in updating the content of multimedia materials and sourcing videos of an appropriate level, together with the problem of device networking, also limited the usefulness of mobile learning. Attention should also be paid to the perceptual differences between students and the teacher on the nature and functions of mobile learning.Originality/valueThis empirical study provides a detailed evaluation of the delivery of mobile learning in a nursing course. The findings reveal the strengths and limitations of using mobile technologies to support the nursing education.
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He, Yi, Dan Chen, Zhengqing Zhou y Juan Li. "Problems and Countermeasures in the Construction of Campus Catering and Health E-commerce Platform". Frontiers in Business, Economics and Management 10, n.º 3 (22 de agosto de 2023): 64–66. http://dx.doi.org/10.54097/fbem.v10i3.11214.
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Nowadays, there are many cafeterias on campus with a wide variety of options. Many students may often be confused about what to eat and how to eat more cheaply and healthily, in order to ensure that students can eat with peace of mind and also keep track of their basic health status at any time. Taking Northwest Minzu University as an example, this paper first investigates the operation of the campus canteen, and then conducts a comprehensive analysis of the students' dining conditions and basic health conditions. By building and implementing a campus catering and health e-commerce trade platform, problems are identified and improved and continuously improved based on the actual situation. Provide more efficient service guarantees and a comfortable dining environment for the dietary health of teachers and students in school.
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Taplin, Margaret. "Student Teachers Providing Programmes for Gifted and Talented Children: A Cooperative Venture between University and Schools". Gifted Education International 11, n.º 2 (enero de 1996): 95–99. http://dx.doi.org/10.1177/026142949601100206.
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In workshop situations, a group of university academic staff and final-year Bachelor of Education students offered a range of provisions for gifted and talented children from local schools. The staff acted as expert mentors in their areas of specialisation and helped the students to develop and implement a series of workshops based on the higher levels of Bloom's Taxonomy. Evaluations of the workshops revealed positive outcomes for all groups involved. The gifted children benefited from the opportunity to work with intellectual peers. The student teachers learnt a great deal about catering for these children. The workshops served as a stimulus to the children's class teachers to develop and maintain programmes when they returned to their schools.