Search Results (16)

Although corporate social responsibility (CSR) research in hospitality has grown substantially, most evidence comes from large corporations in high-income countries, leaving food-service micro and small enterprises (MSEs) in emerging economies largely unexplored. This study investigated which sociodemographic and organizational factors predict operational CSR practices in 150 formal restaurants in Piura, Peru, using a quantitative, cross-sectional, associative-predictive design. Data were analyzed using IBM SPSS Statistics v.28 for descriptive, bivariate, and regression analyses, and IBM SPSS AMOS v.27 for confirmatory factor analysis. Grounded in an integrative framework combining human capital theory, institutional theory, and stakeholder theory, the study operationalized CSR through three dimensions validated for the Peruvian context: supplier relations, customer relations, and food safety. Multiple regression analysis revealed that manager academic education, certifications, and monthly sales were significant predictors, jointly explaining 23.9% of CSR variance, while firm size and service mode were not significant. Nearly all establishments scored at an intermediate CSR level, with none reaching the optimal category. Theoretically, these findings demonstrate that managerial cognitive capabilities and institutional routinization mechanisms are more powerful drivers of sustainability adoption than firm size in resource-constrained contexts. Practically, the results suggest that subsidized certification programs and targeted management training represent more efficient sustainability levers than generic business growth loans for food-service MSEs, contributing to SDG targets 8.3, 12.3, and 12.6. Full article

The hospitality industry plays a pivotal role in advancing the Sustainable Development Goals (SDGs), and the foodservice sector bears specific responsibilities for reducing environmental impacts and embedding sustainability in practice. Meeting these goals requires chefs to pair technical expertise with ecological responsibility. This study establishes a structured competency indicators framework for sustainable chefs by synthesizing principles from sustainable food systems and culinary practice. We applied the Fuzzy Delphi Method (FDM) with dual triangular fuzzy numbers across two expert rounds. In round 1, 47 of 61 indicators met the consensus threshold; 5 new indicators were added based on expert suggestions. Round 2 achieved full convergence, confirming a final set of 38 sustainable chef competency indicators across six domains. The framework clarifies the competencies required of sustainability-oriented chefs and provides a practical basis for curriculum design, workforce training, and sustainability strategies within the hospitality sector. Full article

Background: Food-allergic reactions in restaurants often result from miscommunication between customers with allergies and staff, or from staff members’ insufficient knowledge of food allergies. This study examined the behaviors, attitudes, and risk perceptions of food-allergic consumers when dining out or ordering from foodservice establishments (FSEs) compared to consumers without food allergies. Methods: A representative pan-Canadian survey was conducted amongst three groups: one of individuals without food allergies (n = 500) and two of food-allergic individuals (allergic-convenience sample [n = 500] and allergic-general population [n = 500]). The convenience sample comprised members of Food Allergy Canada, a national patient advocacy organization. Some participants with food allergies had experienced reactions linked to an FSE (43% convenience, 27% general). Weighted responses from food-allergic groups were compared to those of non-allergic ones using chi-square (p < 0.05). Statistical comparison between allergic groups was not attempted due to inherent differences in their allergic condition. Results: In several questions, responses from the non-allergic group differed significantly from those of the allergic-convenience sample, but not from those of the allergic-general population. Food-allergic-convenience respondents were more likely to avoid ordering food or dining out than non-allergic ones, with the highest avoidance (66%) noted for third-party platforms. Cost was the main barrier for non-allergic and allergic-general populations, whereas the allergic-convenience sample prioritized allergy-related concerns. Although at a lower rate than for participants with food allergies, food allergies influenced restaurant selection for 44% of participants without food allergies when dining with individuals outside their household. Most allergic respondents perceived that FSEs underestimate the seriousness of food allergies (82% convenience, 71% general), yet they felt safe while dining out (60% convenience, 85% general), pointing at loyalty to specific FSEs as a risk mitigation strategy. Conclusions: This study highlights a potentially higher burden of disease (psychological and social strain, reduced quality of life) among a subgroup of the food-allergic population (convenience sample), as reflected in their behaviors, attitudes, and risk perceptions towards meals prepared in FSEs. Nevertheless, both allergic groups expressed shared concerns and needs related to safety (e.g., ingredient disclosure for all menu items, prevention of allergen cross-contact, ability of an FSE to offer a safe meal, establishing clear communication processes for allergy-related information), which FSEs and regulators should consider when designing risk management strategies. Full article

Climate change and sustainable development have become critical global issues. The foodservice industry and its supply chain are among the sectors with high carbon emissions. As such, many foodservice businesses are actively implementing carbon reduction initiatives. This study established professional competence indicators for carbon-reducing culinary practices from a sustainability perspective. Using the Modified Delphi Method, 14 food service experts were invited to participate in a three-round survey questionnaire to develop a competency framework applicable to kitchen operations. The findings identified three major dimensions of carbon-reducing culinary professional competence: knowledge competence (19 indicators), attitude competence (13 indicators), and technical competence (13 indicators), totaling 45 indicators. Attitude competence was deemed the most critical, followed by knowledge competence. Regarding the attitude dimension, the most important indicators included selecting suppliers aligning with carbon reduction and sustainability goals, commitment to sustainability initiatives, green procurement, energy management, and water conservation practices. Understanding inventory preservation management regulations and principles was the most essential indicator in the knowledge dimension. In the technical dimension, using seasonal ingredients and accurately managing inventory levels were the key factors. The findings provide a reference for government agencies, the foodservice industry, and higher education institutions in promoting sustainable culinary development. Strengthening chefs’ awareness and competencies in carbon reduction is essential in advancing sustainability within the food supply chain. Full article

This study examined the involvement of foodservice establishments in Slovakia in short food supply chains (SFSCs), focusing on factors influencing supplier selection, perceived benefits and barriers, and the impact of logistical and market conditions. The findings revealed that, while freshness and price–quality ratio are key factors for all establishments, products with local origins are significantly more valued by those engaged in SFSCs. These establishments report strengthened social connections with local producers, enhanced trust, transparency, and support for local agriculture as core benefits of SFSC participation. Key barriers include high product costs, seasonal availability, and logistical challenges, with those engaged in SFSCs facing additional difficulties in meeting volume requirements and accessing suppliers. The study found that logistical capabilities, particularly the ability to manage transport independently, strongly influence SFSC involvement, while market conditions were not shown to be significant. A lack of comprehensive distribution systems and the limited knowledge of regional suppliers further constrain SFSC engagement. These insights highlight the need for improved coordination and information channels to facilitate broader foodservice participation in regional food systems in Slovakia. Full article

Emerging as a pivotal trend on social media, food review vlogs not only narrate culinary experiences but also boost local cuisine and economic growth. This study delves into how such vlogs and vlogger traits affect viewer attitudes and restaurant visit intentions, guided by the stimulus–organism–response paradigm. Hypotheses were quantitatively assessed through an online survey with 347 participants from Amazon’s Mechanical Turk (MTurk), analyzed using SPSS 22 and AMOS 22 for structural equation modeling (SEM). The results indicated that informativeness, entertainment, and vividness influence viewers’ engagement with food review vlogs, while attractiveness and homophily are major predictors of parasocial relationships. Content engagement and parasocial relationships exerted positive influences on attitudes and visiting intentions toward the reviewed restaurants. The findings contribute to the empirical understanding of foodservice communication by identifying key characteristics of food review vlogs and vloggers that drive viewer engagement and behavioral intentions. Building on an established theoretical foundation, this study underscores the practical significance of the S–O–R model in digital marketing, offering actionable insights to empower content creators and marketers in driving audience engagement and shaping consumer behavior. Full article

As there is a rapid increase in the consumption of food outside the home, it is essential that future foodservice managers are well prepared for their critical role in menu creation and nutrition care planning in a variety of foodservice establishments. Student-operated restaurants (SORs) are one method of experiential learning used to educate future foodservice managers. This study aimed to explore the students’ perceptions of their SOR experience and the extent to which nutrition concepts were incorporated in their program. This is a research area that has not been explored previously. For this study, a total of eighteen students from four universities were recruited via email to participate in interviews. Results from the qualitative thematic analysis of interview data revealed the following three overarching themes related to students’ SOR experience: (1) Interpersonal Relationships and Mentoring, (2) Assessment of Immediate Experience, and (3) Moving Forward, Added Value, and Growth. Regarding nutrition, while some students felt that nutrition principles were effectively addressed during their SOR experience, other students acknowledged a lack of nutritional emphasis in their SOR and expressed a desire for a greater application of the nutritional principles learned in other classes. The SOR experience described by students was rich as they developed a variety of relationships and skills. Full article

Pregnancy nutrition is important for maternal and child health and may affect the development of the infant gut microbiome. Our objective was to assess the feasibility of implementing a food-based intervention designed to increase fiber intake among pregnant women in a rural setting. Participants were enrolled (N = 27) mid-pregnancy from a prenatal care clinic in rural Michigan, randomized to intervention (N = 13) or usual care (N = 14), and followed to 6 weeks postpartum. The intervention was designed to be easily replicable and scalable by partnering with hospital foodservices and included non-perishable high fiber foods and recipes, as well as weekly delivery of salads, soup, and fresh fruit. Surveys, maternal blood, urine, and stool were collected at 24- and 36-weeks gestation and at 6 weeks postpartum. Infant stool was collected at 6 weeks. Participants were 100% White (7% Hispanic White, 7% Native American and White); 55% with education < 4-year college degree. Data on dietary intake and urinary trace elements are presented as evidence of feasibility of outcome measurement. Retention was high at 93%; 85% reported high satisfaction. The intervention described here can be replicated and used in larger, longer studies designed to assess the effects of pregnancy diet on the establishment of the infant gut microbiome and related health outcomes. Full article

Resident satisfaction with food services contributes to health and wellbeing. Measuring resident satisfaction is important; however, the small number of existing food service satisfaction questionnaires (FSSQs) are outdated, lack rigorous psychometric testing and do not reflect the shift to person-centered care. This study aimed to develop a valid and reliable FSSQ. Content validity was established by conducting interviews with residents, a systematic literature review and consultation with an expert panel. Data from 387 residents were used to establish construct validity (Principal Components Analysis), internal consistency (Cronbach’s alpha) and temporal stability (Gwet’s AC). The result was a three factor, 25-item scale with good/excellent internal consistency: Factor One (13 items–good food/service, α = 0.896), Factor Two (seven items–resident choice/food availability α = 0.648) and Factor Three (five items–resident participation/staff assistance, α = 0.729). Temporal stability was good/very good (Gwet’s AC 0.6242–0.9799 (p < 0.001). This is the first FSSQ available to nursing homes that meets the COSMIN^® standards for excellence and incorporates person-centered care. The questionnaire is simple to use and interpret, providing food service managers with an accurate and reliable measure of resident satisfaction and assisting them in providing a meal and dining experience that supports the health and wellbeing of residents. Full article

Food waste has become a significant issue in the foodservice industry. However, food waste management in buffet restaurants has rarely been investigated. Considering the popularity of buffet restaurants in Taiwan, this study serves as the first attempt to identify a corporate management approach to food waste reduction in Taiwanese buffet restaurants. The study case comprises two buffet restaurants of a large chain restaurant company in Taiwan. This study uses both individual in-depth interviews and a focus group, comprising 15 managers, chefs, and front-line employees. The results identify various strategies to mitigate food waste in buffet restaurants at different stages of operation: establishing a central kitchen, cooperating with qualified suppliers, accurate forecasting of food demand, aesthetic buffet table design, redesigning the service method, continually monitoring food waste, and proactive communication to customers. The 3R (Reduce–Reuse–Recycle) food waste hierarchy is also developed to encourage buffet restaurant practitioners to design appropriate food waste mitigation programs. Full article

The novel coronavirus (COVID-19) pandemic has caused sequential ripples of public health concern worldwide. Restaurant owners and workers have been significantly affected by safety regulations which have governed the activities of both employees and consumers. The objective of this study was to investigate the knowledge, attitude, and practices (KAP) of restaurant owners and workers in the context of COVID-19 and assess the effect of COVID-19 precautions on the implementation of food safety measures at foodservice establishments in Jordan. A cross-sectional survey was conducted that involved 605 participants from 91 restaurants and catering establishments in Jordan. The questionnaire was filled out during a face-to-face interview or via online platforms. Most (77%) of the respondents were male and under 35 years old (79%), with 42% of them having a high educational level (bachelor’s degree or postgraduate studies) and 46% having 1–5 years of work experience. It was found that only 20% of workers possessed good knowledge (scores above 75%), 56% had positive attitudes, and 55% had good practices, with a mean of 47% being compliant with the KAP levels expected. In total, 19 to 34% of participants observed that the precautions and preventive measures put in place during the pandemic improved the application of key food safety regulations within their workplaces. It is evident that more training is required for both employees and employers to ensure the effective implementation of the regulations required to prevent the spread of COVID-19 and food-borne pathogens via the application of good hygienic practices that improve food safety, reducing illnesses and food waste while maintaining food security and economic sustainability. Full article

The catering market in Poland, especially in such areas as the Old Town in Gdańsk, is constantly developing, and in recent years there has been a great development in gastronomic offerings; therefore, the potential in this sector is significant. The gastronomic services market in Gdańsk is subject to segmentation due to the diversity of consumer needs and the location of the outlets. New points are constantly appearing on the gastronomic map of this historical part of Tri-City, where every tourist, regardless of the adopted form of tourism, can satisfy his or her needs without any problems. The authors aimed to analyse the impact of catering services on the tourism industry. In particular, the study is an attempt to identify the functioning of the contemporary culinary market and the conditions for the development of catering services and to describe the forms of enterprises providing this service. The variety of aspects of the research subject matter, oscillating around the main objective, made it necessary to formulate the following research hypotheses: first hypothesis (H1)—catering services influence the management of the tourism industry; second hypothesis (H2)—the tourist is the main determinant shaping demand; third hypothesis (H3)—the tourist contributes to benefits in the sphere of supply. The research tool was two structured, short survey questionnaires used to verify the hypothesis. The survey was conducted during the summer of 2018. The survey involved 20 restaurateurs from the Old Town in Gdańsk and 438 random tourists over 15 years old. The survey of tourists can be characterised as randomised focus groups. The questionnaire addressed to owners of catering establishments was a representative survey. The implication of research carried out among representatives of the tourism segment is the development of a foodservice market based on a marketing strategy that takes into account the specific needs of consumers and the constant monitoring of market behaviour in order to keep up with the changes that occur in it. Full article

The COVID-19-related lockdowns led to school closures across the United States, cutting off critical resources for nutritious food. Foodservice employees emerged as frontline workers; understanding their experiences is critical to generate innovations for program operations and viability. The purpose of this cross-sectional study was to characterize COVID-19-related foodservice adaptations for summer and school year meal provision. Public school district foodservice administrators across Ohio were surveyed in December 2020. Questions related to meal provision before, during, and after COVID-19-related school closures. Results indicate the majority of districts continued providing meals upon their closure in Spring 2020 (n = 182, 87.1%); fewer did so in Summer (n = 88, 42.1%) and Fall (n = 32, 15.3%). In Spring and Summer, most districts that offered meals functioned as ‘open sites’ (67.0% and 87.5%, respectively), not limiting food receipt to district-affiliated students. Most districts employed a pick-up system for food distribution (76–84% across seasons), though some used a combination of approaches or changed their approach within-season. Qualitatively, districts reported both “successes” (e.g., supporting students) and “challenges” (e.g., supply chain). Despite being ill-prepared, districts responded quickly and flexibly to demands of the pandemic. This analysis provides insight for future practice (e.g., establishing community partnerships) and policy (e.g., bolstering local food systems). Full article

Although it is difficult to clearly identify the extent to which the foodservice industry contributes to food waste, its share is undoubtedly significant. As the hospitality and foodservice industry develops, more and more food waste is produced. The reduction of food waste is a key challenge for the sustainable development of the foodservice industry as it has negative economic and environmental impacts and is ethically reprehensible. The objectives of the study were to develop a risk management model of food waste based on the ISO 31000 standard for foodservice establishments, to learn the causes of food waste, and, on this basis, to estimate the risk of food waste in foodservice establishments. The survey was conducted in 130 foodservice establishments located in Poland using a specially designed questionnaire. The risk of food waste was identified in the studied foodservice establishments, manifested by throwing away of semi-finished products, hot and cold served dishes, bread, vegetables and fruit, expired products, products with signs of spoilage, and products with no visible signs of spoilage. Two risk levels were identified: medium risk for fruits and vegetables, and bread, and high (not acceptable) for the other six foodstuffs. Two risk treatment options were identified: prevention and tolerance. Full article

Community catering or to use another common term especially in the American literature institutional foodservice plays a central role in changing our food system towards sustainability. Community catering establishments can bring about changes in this context at various levels. Hence, in the context of menu planning, they have a direct influence on the level of meat consumption. Indirectly, however, they can also support changes in eating habits by offering the guest an equally attractive alternative, thus giving him or her a sense of how tasty a low-meat cuisine can be. On the basis of this experience, the consumer may possibly change in turn his or her own purchasing behavior and menu planning at home. With the increasing importance of catering for day-care centers and schools, community catering also has a considerable influence on the nutritional status as well as on the development of people’s individual diet and the later eating habits of young people. By understanding socio-technical systems as embedded in ecological systems this paper takes a systemic view on innovations in transformation domains as the objects of desire for governance towards sustainability. The framework developed in the context of the BMBF-funded research project “Governance model for socio-ecological transformation processes in practice: development and testing in three areas of application” known by its acronym TRAFO 3.0 was applied to examine innovative approaches and actors in community catering and their contributions to more sustainable food systems. A number of studies show that a very large environmental relief potential can be achieved by reducing the quantity of meat and other animal products offered. However, the concrete implementation of this goal is associated with a multitude of challenges, since meat-containing meals are an important part of German food culture. How the transformation towards meals with fewer animal products in German community catering can succeed is an important question in the context of the transformation to sustainable food systems. To answer this question, we analyzed the status quo of the socio-technical system of German community catering using a developed governance model. One of the central results was that community catering stakeholders who have successfully reduced their offer of animal products died fundamental changes in meal planning. Cooks had to “reinvent” meals completely to be successful. Full article