The objective of this research was to determine if ergonomically designed worktables improve the productivity of workers in a foodservice establishment. A between‐groups experimental design was adopted to collect data. Analysis of the results provided strong support to the statement that ergonomic design contributes to an improvement of about 35% in productivity in a simple, repetitive task environment. Implications for managers are discussed.

This is an initiative study on the use of trans‐fat‐free products in the bakery industry. A standardized doughnut product was cooked in three doughnut shortenings, one containing trans fat and two that were trans fat‐free. Six hundred forty‐one panelists, students, faculty and staff of a large northeastern university rated each of the three doughnuts on a variety of categories, including texture, moisture content and overall liking. Results showed that there were no significant differences between doughnuts cooked in the three shortenings – this was true for all attributes tested. The results from this study have many significant implications for the foodservice industry, as they work to cut down or eliminate the use of trans fats in their establishments because of the significant health risks they have been proven to cause. PRACTICAL APPLICATIONS This study demonstrates the variances on texture, taste, appearance and overall liking characteristics of doughnuts fried in different doughnut shortenings. The nutritional breakdown of the doughnuts and the shortenings are also addressed. In the case of shortenings, the ideal type of fat is a mixture of canola, soybean and hydrogenated cottonseed. This shortening mixture, which is trans fat‐free, produced the most preferred doughnut.

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