Labor in school meal programs: Measurement of direct costs and their influence on menu planning

Christensen, Nancy

doi:10.31274/etd-180810-2806

Cited by 3 publications

(2 citation statements)

References 25 publications

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“…Participants stated that they need proper work areas and equipment to develop their menus. The literature also supports that the adequacy of workers' physical spaces (Aktaş and Özdemir, 2007) and equipment (Hacıoğlu and Giritlioğlu, 2007;Christensen, 2014) are important to ensure before developing menus. Participant 2 explained that "before planning the menu, I need to know where I will serve the food and what equipment I have" (P 2), and Participant 3 stressed that the "sufficiency of physical spaces and equipment is the most important factor" (P 3).…”

Section: Antecedentsmentioning

confidence: 92%

Components of the menu planning process: the case of five star hotels in Antalya

Seyitoğlu

2017

BFJ

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Purpose The purpose of this paper is to understand how chefs working at five star hotels perceive the menu planning process. Design/methodology/approach Case studies were used to deeply investigate the menu planning process of five star hotels. Data were drawn from in situ interviews and documentation, which were examined via content analysis. After the coding process, themes and categories were extracted and corroborated by direct quotations. Findings The findings revealed that the menu planning process can be classified into five major categories. The first category consists of the prerequisites of planning a menu. The second category is “key issues” and encapsulates the managerial, consumer, gastronomic, marketing and external aspects of menu planning. The third category highlights key actors’ responsibilities in the menu planning process, while the fourth category, “trial and improvement,” elaborates on the iterative process of menu design and the key players and issues involved with it. Finally, the last category outlines the difficulties of menu planning. Originality/value In the existing academic literature, most research conducted about menu planning only provides conceptual framework while empirical information remains unexamined. However, this qualitative study aims to clarify the components of menu planning in more detail in terms of five star hotel firms that offer various food and beverage operations. The present study is an attempt to fill a gap in the existing literature on the subject.

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Section: Antecedentsmentioning

confidence: 92%

Components of the menu planning process: the case of five star hotels in Antalya

Seyitoğlu

2017

BFJ

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“…However, because NND utilizes seasonal variation in domestic product supply, our use of seasonally adjusted prices is expected to reduce the extent of such bias. Based on previous, unpublished research ( Jensen, 2010;Christensen, 2014), costs of kitchen personnel, equipment and other facilities were estimated to be between 1.00€ and 1.50€ per user per day (depending on the scale of operation and on, whether the school children are assumed to deliver some of the labour effort in food preparation). At two of the schools, food waste was measured for five consecutive days.…”

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confidence: 99%

Cost of New Nordic Diet school meals

Jensen

Thorsen

Damsgaard

et al. 2015

British Food Journal

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2015),"I'm loving it but hating US: Understanding consumer emotions and perceived service quality of US fast food brands", If you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all. Please visit www.emeraldinsight.com/authors for more information. About Emerald www.emeraldinsight.comEmerald is a global publisher linking research and practice to the benefit of society. The company manages a portfolio of more than 290 journals and over 2,350 books and book series volumes, as well as providing an extensive range of online products and additional customer resources and services.Emerald is both COUNTER 4 and TRANSFER compliant. The organization is a partner of the Committee on Publication Ethics (COPE) and also works with Portico and the LOCKSS initiative for digital archive preservation. AbstractPurpose -The purpose of this paper is to conduct economic evaluation of a school meal programme based on principles of a New Nordic Diet (NND) by assessing the costs of the NND lunch, compared with packed lunch from home, and investigating potential effects of adjusting the NND principles underlying the school meals on the costs and on the rate of food waste. Design/methodology/approach -The analysis combines recipes, dietary records and food waste data from a school meal intervention with collected price data within an economic optimization framework. Findings -A New Nordic School meal programme consisting of a morning snack and a hot lunch based on fixed seasonal menu plans and with 75 per cent organic content is 37 per cent more expensive in terms of ingredient costs than corresponding packed school meals. This cost differential can be almost halved by introducing more flexible scheduling of week plans and reducing the level of organic ambition to 60 per cent. Reducing portion sizes could reduce the cost differential by an extra 5 per cent, which would also reduce food waste by about 15 per cent. Originality/value -Higher costs and food waste in a restrictive ingredient sourcing school meal programme can be reduced by increased flexibility in meal scheduling, reduction in organic content and reduced average portion size.

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Theses and Dissertations Completed in Family and Consumer Sciences in 2014

Kabaci

2015

Family & Consum Sci Res J

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The annual survey of graduate programs at U.S. universities and colleges was conducted in the spring of 2015 to compile a list of theses and dissertations completed in 2014 in family and consumer sciences areas of interest. For the survey, requests for the titles and authors were sent via email to institutions three times within a six‐week period. Forty‐four colleges and universities responded to the survey. A total of 356 theses and 177 dissertations were reported. A report of those submissions, by subject category, author, and title, is provided.

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Labor in school meal programs: Measurement of direct costs and their influence on menu planning

Cited by 3 publications

References 25 publications

Components of the menu planning process: the case of five star hotels in Antalya

Components of the menu planning process: the case of five star hotels in Antalya

Cost of New Nordic Diet school meals

Theses and Dissertations Completed in Family and Consumer Sciences in 2014

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