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 mana...
A corporate carbon information disclosure strategy is essentially an environmental responsibility manifestation of “inconsistency between words and deeds”. It has two forms:, green “silence” and green “catering”, b...
In recent years, the global demand for food ice cubes has increased. The aim of the study was to evaluate the hygienic quality of both ice and water used for its production. During January–October 2023, 108 ice and water samples were collected...
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...
This paper presents the results from monitoring the organization of catering for children in general education institutions. Monitoring was conducted in August–September 2020. We collected relevant databases for 85 Russian subjects: the total number...
Eating in catering systems has been identified as a driver of poor diet quality. Interventions within catering systems increase the nutrient density of dishes. Little is known about the incremental costs associated with this strategy. One part of the...
Ready-to-eat (RTE) meals produced and served by the catering system still represent one of the major causes of foodborne outbreaks, especially for susceptible consumers. Despite the great progress in food hygiene and safety, the systematic monitoring...
The front-of-pack labelling Nutri-Score has recently been implemented as a policy measure to improve the healthiness of food choices. The aim of this study was to investigate the impact of the Nutri-Score label in catering. A quasi-experimental trial...
Celiac disease (CD) is a chronic, multifactorial and autoimmune-based disease. Genetically predisposed individuals respond to gluten by triggering an immune response resulting in various gastrointestinal and extra intestinal symptoms. The only treatm...
A considerable amount of food waste ends up in centralized treatment plants due to the lack of preventive measures, resulting in significant environmental impacts. Hospitality food waste management is even more resource-intensive because of animal by...
The objective of the NEKST (Nutrition Environmental Kibbutzim Study), a nonrandomized interventional study, was to evaluate the effect of an integrated intervention program on participants’ lunch quality and diversity in two communal dining roo...
One can observe the sustainability of traditional food products (TFPs) consumption in terms of their market, production, and technical characteristics. These characteristics must be acknowledged by the management section of a catering facility respon...
The development of the catering industry in big cities is of great significance for countries to improve the quality of development and improve people’s living standards. In recent years, the urban catering industry has effectively promoted the...
The PM2.5 and other small particles produced by cooking oil fumes have contributed up to 25% to the urban atmospheric PM2.5, which has a bad impact on air quality and seriously threatens human health. Aiming at the pollution problem caused by caterin...
Seeing the palpable impact of food poisoning associated with catering operations, we surveyed caterers with and without past hygiene violations to examine staffing, food safety practices and correlations with microbial counts in food and the processi...
COVID-19 has impacted the whole world since 2019, especially the dietary patterns of customers. Before the pandemic, some companies had been monitoring the operation data for health and food safety situations. It has become a vital mission to improve...
Underground commercial buildings have received increasing attention as an emerging place of consumption. However, previous studies on underground commercial buildings have mainly focused on the impact of a specific environment on comfort or energy co...
20 March 2022
The aim of this study was to design and validate a questionnaire on quality and food education on catering company websites. For the validation of the questionnaire, its reliability, feasibility and content validity characteristics were determined. F...
This study aims to understand the current state of food waste in Taiwanese school food catering services and the causal configurations that make school food waste possible, as food waste management has generated considerable concern. Combining docume...
Forest information is needed at global, national and local scales. This review aimed at providing insights of potential of national forest inventories (NFIs) as well as challenges they have to cater to those needs. Within NFIs, the authors address th...
A fundamental step to foster a sustainable future is enhancing students’ awareness of responsible food consumption. The present research study assessed students’ awareness of food waste (FW) issues, attitudes towards school catering and l...
The main research objective of the work was to demonstrate that the low-temperature sous-vide method allows obtaining a culinary product with selected physical, chemical, microbiological, and sensory properties that are more favorable compared to the...
China is performing a dominant role in the world’s economic growth, but it has mainly been the commencement of the Belt and Road Initiative (BRI) that has significantly increased its importance around the world. Recently, the emergence of the tourism...
Background/Objectives: The growing prevalence of out-of-home eating is reflected in the contract catering sector, which worldwide generates billions of euros annually. Considering its large economic value and workforce, as well as the meals it offers...
This review aims to create a communication tool for low-alcohol and nonalcoholic wine production, catering to scientists, educators, students, and wine producers in the field. With health concerns regarding alcohol consumption, the need for informati...
Increases in demand for food, product development, and agribusiness growth provide new opportunities for smallholder farmers in the developing world. Yet, the smallholder farming sector is still confronted by numerous constraints, including low quali...
“Hello, I’m the TERMINATOR, and I’ll be your server today”. Diners might soon be feeling this greeting, with Optimus Prime in the kitchen and Wall-E then sending your order to C-3PO. In our daily lives, a version of that futur...
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 sur...
Disease-related malnutrition remains a health problem with a high prevalence that increases the risk of poor patient outcomes, in addition to an elevation of healthcare costs. The aim of this study was to evaluate the nutritional quality of the menus...
Al-Ahsa Oasis, a UNESCO World Heritage site in Saudi Arabia, has significant potential for rural tourism development. This study examines the supply side of rural lodges within the oasis, focusing on their characteristics, pricing, and key factors in...
23 October 2022
The quality of the environment should be measured by the satisfaction of the public and guided by the issues of public concern. With the development of the internet, social media as the main platform for people to exchange information has become a da...
There is a significant increase in the number of people with dementia, and the demand for residential support facilities is expected to increase. Providing an appropriate living environment for residents with dementia, which can cater for their speci...
In the context of the rapid digital transformation of the catering industry, the design of ordering interfaces—key hubs of human–computer interaction—has become critical to user service quality and brand competitiveness, especially...
The goal of 5G wireless networks is to address the growing need for network services among users. User equipment has progressed to the point where users now expect diverse services from the network. The latency, reliability, and bandwidth requirement...
Timely data quality assessment has been shown to be crucial for the development of IoT-based applications. Different IoT applications’ varying data quality requirements pose a challenge, as each application requires a unique data quality proces...
The catering industry is one of the important industries that promote rural tourism development. Hence, rural restaurants have high research value. However, few studies have examined rural restaurants and their outdoor dining environments (ODE). In t...
Rivers are vital freshwater resources that cater to the needs of society. The burgeoning population and the consequent land-use changes have altered the hydrologic regime with biophysical and chemical integrity changes. This necessitates understandin...
Industry 4.0 is generalizing the use of wireless connectivity in manufacturing and logistics. Specifically, in Smart Logistics, novel Industry 4.0 technologies are used to enable agile supply chains, with reduced management, energy and storage costs....
The purpose of this study was to identify and analyze consumer choices and evaluate the restaurant service quality, including quality of meals and services, and sustainability practices in restaurants in Warsaw and Kaunas. Our research was conducted...
Irrigators are increasingly challenged to maintain or even increase production using less water, sometimes of poorer quality, and often from unconventional sources. This paper describes the main features of a newly developed software-based Decision S...
The arts can support well-being and provide culturally affirming developmental opportunities for youth of color. Despite what we know about the power of arts, youth of color are less likely to have access to arts in their schools. Culture-centered co...
In this paper, the sleep phenomenon is considered in relation to critical care soundscapes with the intention to inform hospital management, medical device producers and policy makers regarding the complexity of the issue and possible modes of design...
18 January 2025
Out-of-home meals are characterized by poor nutritional quality, and their intake has been linked to adverse health outcomes. Therefore, national and local government initiatives have been implemented in the UK to promote healthier out-of-home meals....
Unmanned aerial vehicles (UAVs) have gained significant attention in recent times due to their suitability for a wide variety of civil, military, and societal missions. Development of an unmanned amphibious vehicle integrating the features of a multi...
The gluten-free diet (GFD) requires special attention from nutritionists due to the potential risk of nutrient deficiencies in its users. This risk may be greater when this type of nutrition is implemented in prisons due to the limited possibilities...
Even before the outbreak of the pandemic, new working environments were considered an important trend in the office landscape, accompanied by modern office coffee solutions and catering concepts. Changes within the office environment have now acceler...
Reducing the phenomenon of food waste and effective management of already wasted food in the form of post-consumer waste, included in the source-separated organic fraction of municipal solid waste (SS-OFMSW) from households and catering facilities, a...
This study explores preferences for a set of attributes that characterize the recreational value of Calligraphy Greenway, the most notable greenbelt in Taichung City, Taiwan. As an urban green space, the Calligraphy Greenway has its own recreational...
World Heritage Sites (WHS) possess outstanding universal value (OUV) centered on science and aesthetics, and the large scale of tourism has a certain influence on sustainable development, which will have some degree influence on the quality of touris...
Adequate nutrition is vital for the optimal growth, development, and general well-being of adolescents. A lack of nutritional guidelines for school meals poses a major challenge in the provision of nutritious meals to students in Kenyan boarding high...
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