Study inclusion and exclusion criteria
Inclusion criteria | Exclusion criteria |
---|---|
IC1. Peer-reviewed journal articles based on qualitative and quantitative investigations | EC1. Articles not congruent with food waste in educational institutions |
IC2. Peer-reviewed journal articles in English published on or before March 28, 2020 | EC2. Articles not directly connected with food waste generation in educational institutions (e.g. biogas plants, waste into power, techno-economic evaluation of biogas production, anaerobic digestion) |
IC3. Articles explicitly focusing on food waste in educational institutions | EC3. Duplicated articles with matching authors, title, volume, issue number and digital object identifier (DOI) |
EC4. Reviews, thesis papers, editorials, conference proceedings and conceptual articles |
Theoretical framework used in food waste in food service establishments in educational institutions
Theory | Author(s) |
---|---|
Inventory theory | (2015) |
Practice theory | Laakso (2017) |
Prospect theory | |
Social cognitive theory | , (2018) |
Social practice theory | |
Theory of planned behaviour | , (2019); (2019), (2020) |
Theory of psychic numbing | |
Theory of food waste | (2019) |
Theory of self-determination | Prescott (2019) |
Drivers of food waste in food service establishments
Type | Stage | Driver | Author(s) |
---|---|---|---|
Functional | Pre-consumer (production waste) | Menu composition, availability of competitive foods, substandard foods, meal plan, overproduction, food service quality, inadequate meal planning, regulatory requirements, contractual obligation, food service regime, serving style, meal presentation, procurement issues, perishability of certain food items, low attention to the dietary habits of consumers | (2020), (2005); (2019a); (2017), (2017); (2018), (2016); (2018), ; (2018), (2015) |
Behavioural | Pre-consumer (production waste) and post-consumer (consumption waste) | Self-efficacy, tendency to consume fast foods, attitude towards food waste, personal norms, social emotions of guilt and shame, staff’s perceptions of keeping track of food wastage | , ; (2019), (2019); (2020), ; (2016) |
Contextual | Pre-consumer (production waste) and post-consumer (consumption waste) | Dining environment, duration of eating time, food quality and palatability, timing of recess, portion size | (2018); Davidson (1979); Cohen (2016); (2017), (2013); ; Cohen (2016), (2017); ) |
Demographic | Post-consumer (consumption waste) | Child characteristics, age, gender, ethnicity | (2013), (2017); (2017); ); (2019), (2020) |
Operational strategies for food waste reduction
Level | Food waste reduction approaches (operational strategies) | Author(s) |
---|---|---|
Pre-consumer level | Pricing by portion | ) |
Improvement of taste and quality | ; , (2019) | |
Lunchtime extension | (2015), (2018); | |
Improvement of the atmosphere of the dining area | (2014) | |
Stability of tenure of the kitchen staff | (2019a); (2009) | |
Accurate prediction of the No. of consumers and better food production planning | (2019a); (2018) | |
Minimizing buffet service | (2015) | |
Hiring well-trained cooks | (2019) | |
Using locally grown and in-season foods | (2009) | |
Batch cooking | (2009), | |
Menu revision | (2015) | |
Matching portion sizes with age | (2017) | |
Post-consumer level | Going trayless | , ; Babich and Smith (2010) |
Teaching younger children to self-select | (2013), (2019) | |
Supervising meal consumption | Blondin (2014) | |
Allowing sharing and saving of leftovers | (2019); Blondin (2014) | |
Taste testing for better food choices |
Interventions for food waste reduction
Level | Food waste reduction approaches (interventions) | Author(s) |
---|---|---|
Pre-consumer | Displaying posters with educational messages | (2018) |
To-the-point prompt-type messages | (2013) | |
Increasing the awareness and education of the catering staff | (2017) | |
Post-consumer | Distribution of information leaflets related to food wastage education for parents or guardians | |
Exposure to films on related topics | ||
Providing nutrition education to children | Liz (2016) | |
Displaying banners to motivate individuals to “ask for less” according to their hunger level | Jagau (2017) | |
Pre- and post-consumers | Continuous communication | (2019a); (2018) |
Post-consumer | Financial and economic incentives | Sarjahani (2009) |
Rewards in the form of small prizes and emoticons can ensure a better selection | Hudgens (2016) |
Theme-based gaps and related potential research questions
Theme | Gaps | Potential research questions (RQs) |
---|---|---|
Drivers of food waste | Food waste in university food services is under-explored both at the pre- and post-consumer stages Food waste in school food services is under-researched at the pre-consumer level. The behavioural aspects helping increase or reduce food waste have remained confined mainly to norms regarding and attitudes towards waste, with various factors (e.g. preferences, willingness to take home leftovers, the tendency to over-order, shopping routine and table manners) remaining ignored by scholars The focus of school food service studies has been the nutritional aspect of meal consumption, with food waste just serving to assess nutritional loss There is very little information about the number and types of food service establishments in educational institutions or about the level of importance of such establishments in schools/universities, which limits the contextual insights about food waste Limited studies have delved into the role of parents in controlling the food waste of young children | Does the lack of a system for tracking food waste increase the same at the production level? Does the food service establishment under consideration consider the gender and age of consumers when deciding fixed portion sizes versus serving meals buffet style? To what extent do faulty inventory planning, procurement practices and menu composition contribute to food wastage in school catering? Does the availability of competitive foods such as fries, fast food and sodas affect the shopping routine and consequent waste in the pay-and-eat food service establishments in educational institutions? Does the number of food service establishments or their type affect the food waste generated in educational institutions? What are the differences between the antecedents of food waste by children in school and the antecedents of food waste in food service establishments outside schools in the presence of parents? |
Quantitative assessment of food waste | In spite of their cost-effectiveness, visual plate wastage methods are not used as much as the weighed plate waste method Most prior studies have measured food waste for a limited duration, ranging from three days to two weeks Food waste audits are an important way of assessing food waste, but only a few studies have conducted food waste audits Limited studies have discussed the methods of quantifying food waste that are being used by educational institutions, which limits the insights about the ground realities concerning the efforts to quantify and control food waste | Is there a substantial difference between the food waste measurement using visual methods (photograph, half waste and quarter waste) and the weighted plate waste method? Does the quantity of food waste in school and university food service establishments change with the change in seasons? What is the difference in the quantity of food wasted at the production, serving and plate levels after the introduction of food waste tracking systems in food service establishments in educational institutions? Will measuring plate waste in grams present a better picture of plate waste, or is it better to express it in percentage terms (meaning serving size)? Are educational institutions effectively using existing food waste quantification methods to provide inputs for food waste control? |
Assessment of the behavioural aspects of food waste | Few studies have tried to understand the behaviour of consumers, even though behaviour is a major cause of food waste, particularly in developed countries Demographic inputs, particularly ethnographic insights on the propensity to waste food, are limited in the past literature, even though researchers consider them important | What are the pro-environmental drivers of food waste reduction behaviour that may help with the formulation of effective food waste reduction strategies? What is the relationship between the cultural practices of a place/nation and food waste? How important are hedonic enjoyment, personal norms, guilt, social influence and greed in promoting/reducing food waste-related behaviours? |
Operational strategies for reducing food waste | Few studies have discussed the mapping and assessment of the potential benefits of initiating waste reduction measures at the micro level of the food service establishment Few studies have discussed food waste in terms of the emission costs associated with the consumption of food items and the consequent effect on food waste-related emissions Limited studies have tested the efficacy of the introduction of waste reduction approaches such as tasting, allowing food sharing, caretaker supervision and younger consumers’ self-selection of food items Limited case studies have observed the practical measures schools and universities have used to reduce food waste and to report the observations of these | Apart from the apparent implication of obtaining cost savings through reduced food waste, what are the other potential benefits of food waste reduction that can motivate food service establishments to reduce their food waste at the pre-consumer level? What is the likely effect of reducing the content of relatively high-emission foods such as proteins and meats in a meal and compensating for these with a higher amount of low-emission foods on the nutrition and satisfaction of consumers in educational institutions? How useful and effective are food waste reduction strategies based on saving leftovers and sharing food during lunch in educational institutions? What is the efficacy of the food waste reduction measures that educational institutions currently use? |
Interventions for inducing behavioural changes to mitigate food waste | Most of the studies that have discussed interventions have tested the efficacy of only one or two interventions and have not compared the effectiveness of the different interventions discussed There is a limited understanding of how financial incentives to reduce food waste should integrate with ways of promoting healthy eating behaviours to avoid obesity and non-nutritional calorie intake | Are informative and educational posters more effective in reducing food waste in schools than a nutritional and educational course offered once a year? What are the practical approaches to offering financial incentives to reduce food waste without promoting obsessive cleaning of the plate and the resultant obesity issues? |
Food diversion and food waste disposal processes | There are very few studies that have discussed the waste sorting systems used in food service establishments in educational institutions Very little knowledge is available in the literature about edible food recovery approaches and the diversion of recovered edible food to consumption through charity and donation Leftover lunch service appears a viable food diversion option in an educational setting, yet only one study has examined it, and in a limited context, at that | What are the operational and functional issues in implementing a waste-sorting system in food service establishments in educational institutions? What are the enablers and barriers that food service establishments may encounter in their efforts to divert food waste to food-insecure students? What is the feasibility of initiating a leftover lunch service in school and university cafeterias daily? |
Barriers to the implementation of food waste reduction strategies | There is a lack of understanding of the intention–attitude gap that may act as a barrier to the success of food waste prevention interventions No study has discussed the behavioural aspects of food waste in terms of the resistance offered against strategies initiated to mitigate such waste | What are the moderating influences that are likely to increase or decrease the attitude–intention gap? What are the roles of health consciousness, hygiene consciousness, food safety concerns and habits in increasing consumer resistance to food waste reduction strategies? |
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The authors acknowledge the Deanship of Scientific Research at King Faisal University for the financial support under Nasher Track (Grant No. 186300).
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Elektrostal Localisation : Country Russia , Oblast Moscow Oblast . Available Information : Geographical coordinates , Population, Altitude, Area, Weather and Hotel . Nearby cities and villages : Noginsk , Pavlovsky Posad and Staraya Kupavna .
Find all the information of Elektrostal or click on the section of your choice in the left menu.
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Information on the people and the population of Elektrostal.
Elektrostal Population | 157,409 inhabitants |
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Elektrostal Population Density | 3,179.3 /km² (8,234.4 /sq mi) |
Geographic Information regarding City of Elektrostal .
Elektrostal Geographical coordinates | Latitude: , Longitude: 55° 48′ 0″ North, 38° 27′ 0″ East |
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Elektrostal Area | 4,951 hectares 49.51 km² (19.12 sq mi) |
Elektrostal Altitude | 164 m (538 ft) |
Elektrostal Climate | Humid continental climate (Köppen climate classification: Dfb) |
Distance (in kilometers) between Elektrostal and the biggest cities of Russia.
Locate simply the city of Elektrostal through the card, map and satellite image of the city.
Weather forecast for the next coming days and current time of Elektrostal.
Find below the times of sunrise and sunset calculated 7 days to Elektrostal.
Day | Sunrise and sunset | Twilight | Nautical twilight | Astronomical twilight |
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8 June | 02:43 - 11:25 - 20:07 | 01:43 - 21:07 | 01:00 - 01:00 | 01:00 - 01:00 |
9 June | 02:42 - 11:25 - 20:08 | 01:42 - 21:08 | 01:00 - 01:00 | 01:00 - 01:00 |
10 June | 02:42 - 11:25 - 20:09 | 01:41 - 21:09 | 01:00 - 01:00 | 01:00 - 01:00 |
11 June | 02:41 - 11:25 - 20:10 | 01:41 - 21:10 | 01:00 - 01:00 | 01:00 - 01:00 |
12 June | 02:41 - 11:26 - 20:11 | 01:40 - 21:11 | 01:00 - 01:00 | 01:00 - 01:00 |
13 June | 02:40 - 11:26 - 20:11 | 01:40 - 21:12 | 01:00 - 01:00 | 01:00 - 01:00 |
14 June | 02:40 - 11:26 - 20:12 | 01:39 - 21:13 | 01:00 - 01:00 | 01:00 - 01:00 |
Our team has selected for you a list of hotel in Elektrostal classified by value for money. Book your hotel room at the best price.
Located next to Noginskoye Highway in Electrostal, Apelsin Hotel offers comfortable rooms with free Wi-Fi. Free parking is available. The elegant rooms are air conditioned and feature a flat-screen satellite TV and fridge... | from | |
Located in the green area Yamskiye Woods, 5 km from Elektrostal city centre, this hotel features a sauna and a restaurant. It offers rooms with a kitchen... | from | |
Ekotel Bogorodsk Hotel is located in a picturesque park near Chernogolovsky Pond. It features an indoor swimming pool and a wellness centre. Free Wi-Fi and private parking are provided... | from | |
Surrounded by 420,000 m² of parkland and overlooking Kovershi Lake, this hotel outside Moscow offers spa and fitness facilities, and a private beach area with volleyball court and loungers... | from | |
Surrounded by green parklands, this hotel in the Moscow region features 2 restaurants, a bowling alley with bar, and several spa and fitness facilities. Moscow Ring Road is 17 km away... | from | |
Below is a list of activities and point of interest in Elektrostal and its surroundings.
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DB-City.com | Elektrostal /5 (2021-10-07 13:22:50) |
COMMENTS
The food service manager should recognize the customers' characteristics such as age groups. The results of the study showed that the age groups between 17 and 21 are the largest customers. Therefore, the campus food service manager should develop strategies catered to appeal different segments of customers based on the various age groups.
5. Conclusion Service operations management is essential in the food service industry. The restaurants are required to consistently and continuously plan, implement, evaluate and improve on the various aspects of the service operations for optimum customer satisfaction, revisits and positive word -of-mouth.
Research considering interactions between student wellbeing, food and drink has focused primarily on eating whilst at university (i.e. enrolled on a programme of study) rather than eating in ...
Abstract. This paper is the first part of a two phase exploratory study of research in the food service in dustry. In this first phase an analysis of the nature of a limited sample of research relative to the food service industry is undertaken. Findings reveal that the vast majority of research ac tivities to not focus on topics that are ...
The topics have been diverse and the findings have explored the changing and evolving segments of the foodservice industry, restaurant operations, service quality in foodservice, restaurant finance, foodservice marketing, food safety and healthfulness and the increased role of technology in the industry.,Given the number of research papers done ...
Gaining insight into the different food service attributes can enable the university management to meet the needs and expectations of its academics, staff, and students in order to increase their ...
Food service management. I. Theis, Monica. II. Title. III. Title: Food service management. TX911.3.M27P39 2015 647.95068—dc23 2014044462 10 9 8 7 6 5 4 3 2 1 ISBN 10: -13-376275- ISBN 13: 978--13-376275-4 Brief Contents Part 1 The Foundations 1 Chapter 1 The Foodservice Industry ...
Published jointly by Foodservice Systems Management Education Council and The National Association of College & University Food Services (www.nacufs.org). Current Issue - 2024 Volume 18, Issue 1 Research Contributions. Experiences of Healthcare Foodservice Workers during the COVID-19. Oscar C. C. Lam; Linda Mann, MBA, RD; Phillip Joy, PhD, RD
sustainable food waste management practices. 1.1 Aim of the Thesis Reducing food waste in restaurants can result in numerous financial and environmental benefits. As worldwide trends place a greater emphasis on ecologically sustainable and cost-effective busi-ness strategies, food waste management is an essential duty for any food service firm.
The results suggest food quality, service quality, and the price fairness has a significant positive effect on student satisfaction and among the three variables, price fairness was having the ...
Published jointly by Foodservice Systems Management Education Council and The National Association of College & University Food Services ( www.nacufs.org ). 2023 Volume 17, Issue 1. 2022 Volume 16, Issue 1. 2021 Volume 15, Issue 2.
The results from the study could be helpful to the management of food &beverage outlets in their policy formulation in the context of improving customer satisfaction and food & beverage service practices. ... QUALITY AND CUSTOMER SATISFACTION IN THE RESTAURANT BUSINESS Case Study-Sagarmatha Nepalese Restaurant in Vantaa THESIS CENTRAL ...
Dissertations / Theses on the topic 'Food service management' To see the other types of publications on this topic, follow the link: Food service management. Author: Grafiati. Published: 4 June 2021 Last updated: 4 March 2023 Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles ...
as a thesis mentee and guiding me throughout this journey. I would also like to thank the Management Department's Chairperson, Dr. John Angelidis, Ph.D, and the faculty of The Peter J. Tobin College of Business of St. John's University for imparting the knowledge and skills I needed not just to complete this thesis, but to excel in the real
List of dissertations / theses on the topic 'Food service management - Study and teaching'. Scholarly publications with full text pdf download. Related research topic ideas.
The research profiling of the selected studies revealed limited studies conducted on food service establishments in universities. ... EC4. Reviews, thesis papers, editorials, conference proceedings and conceptual articles ... (2018), " Food waste management innovations in the foodservice industry ", Waste Management, Vol. 79, pp. 196-206 ...
The first part of the thesis is a brief summary of the food service businesses in St. Louis and the geographic analysis that became the deciding factor in locations. The second part of the thesis is an explanation of TASTE ST LOUIS. ... preservation of food, flawless management and saving system, understanding of the food quality, preparation ...
GIVE ME A THESIS TITLE ABOUT FOOD AND SERVICE MANAGEMENT. Like. 0. All replies. Answer. 28 days ago. Thesis Title: "Enhancing Customer Satisfaction through Effective Food and Service Management in the Hospitality Industry" This thesis will focus on exploring strategies. Continue reading. Ask a new question. Discover more from:
Health-science document from Curtin University, 11 pages, Faculty of Health Sciences Curtin School of Population Health Unit Outline NUTR5000 Dietetic and Food Service Management Semester 1, 2024 Unit study package code: NUTR5000 Mode of study: Internal Tuition pattern summary: Note: For any specific variations
The importance of food service in the industry plays a vital role in our society. This study would like to find out the implications of the marketing strategies focusing on the marketing variable ...
17 reviews. #12 of 28 Restaurants in Elektrostal $$ - $$$, Asian. Lenina Ave., 40/8, Elektrostal 144005 Russia. +7 495 120-35-45 + Add website + Add hours Improve this listing. See all (5)
Elektrostal Geography. Geographic Information regarding City of Elektrostal. Elektrostal Geographical coordinates. Latitude: 55.8, Longitude: 38.45. 55° 48′ 0″ North, 38° 27′ 0″ East. Elektrostal Area. 4,951 hectares. 49.51 km² (19.12 sq mi) Elektrostal Altitude.
Share. 67 reviews. #2 of 28 Restaurants in Elektrostal $$ - $$$, European, Contemporary, Vegetarian Friendly. Fryazevskoye Hwy., 14, Elektrostal Russia. + Add phone number + Add website + Add hours Improve this listing. There aren't enough food, service, value or atmosphere ratings for Restaurant Globus yet.
Cafe Antresole, Elektrostal: See 104 unbiased reviews of Cafe Antresole, rated 4.0 of 5 on Tripadvisor and ranked #3 of 30 restaurants in Elektrostal.