Abstract This paper is a literature review on the topic of waste disposal in the foodservice. The aim of the paper is to examine the issues that pertain to this topic, mainly: how much wastefoodservices generate, where and how does this wastage occur, what the disposal methods and techniques are available and which one are being utilized, and finally, if there is research in the field of waste reduction in the foodservices.
From the Paper "The issue of food wastage in the food service is complex and extensive studies have been done where the causes and amounts of food waste were examined. This topic is of great importance not only because of the amounts of waste generated but also because of the economic costs of such unnecessary waste. The article by Edwards and Nash (1999) is one of many that examine and quantify food wastage, and this paper in particular examines the food wastage in the hospital food service management. They examined nine wards in total: there surgical, three medical and three elderly wards. The goal of their study was not to identify the reasons for the food wastage but rather to assess and quantify it. "
Abstract This paper examines Kudler Fine Foods' decision to expand its services by offering a catering service to the current product/service line. The paper points out that this addition can represent increased revenue, but it can also impact the overall operations in a negative way. The paper suggests that these uncertainties and risks can be minimized if Kudler undertakes the right market research to assess the market. It explores options that are available to Kudler, while analyzing the 4 Ps, which are necessary components of the marketing mix. In relation to current operations, the supply-chain relationship with local growers of organic produce and its current use of technology is also analyzed. To conclude, the paper stresses the importance of market research in developing an effective sales and marketing plan.
Outline:
Introduction
Market Research
Price, Product, Place and Promotion for Kudler's Catering
Product: The Catering Service Pricing (includes Graph of Price vs. Quantity of Catering)
Promotion
Place: The Distribution Channel for Kudler's Catering Service The Effects of the Catering Service Line for Kudler
Conclusion
From the Paper "In analyzing the marketing mix, the most significant factor is maintaining the quality of the product while expanding Kudler Fine Foods (Kerin et al., 2006, par. 4). Customer retention is essential; the core market base for Kudler will be dependent on frequent and repeat customers, as such most activities have to take into consideration maintaining this customer base and offering services that they will find valuable - hence the catering service. Kudler's marketing mix will consistently optimize the volume and quality of fine foods being sold and also maintain the current services being offered."
Abstract This paper considers the use of the computer in the food and beverage industry today. According to this paper, the industry itself is not a single entity but includes a variety of different types of business from foodservice establishments to wholesale and retail outlets selling products. Computers and software applications have a variety of uses within these different types of food and beverage businesses, from the keeping of records as would be true in any business, to new methods of keeping track of stock and making business decisions.
From the Paper "Computers have been adapted for use in virtually every type of business, and this includes the food and beverage industry. Companies adopt information technology (IT) either because they see this as conferring a competitive advantage or because they believe that not doing so puts them at a disadvantage in the industry. The food and beverage industry itself is not a single entity but includes a variety of different types of business, from food service establishments to wholesale and retail outlets selling products. Computers have a variety of uses within these different types of business, from the keeping of records as would be true in any business to new methods of keeping track of stock and making business decisions."
An examination of basic hotel management food and beverage cost control techniques, including organization, profit planning, sales and break even analysis, menu pricing, food purchasing, storeroom control, food production, beverage and bar control laws.
Abstract The paper shows that the success of hotel's foodservice component depends in large part on effectively controlling costs, establishing timely budgets, and pricing goods as accurately as possible. It explains how, when properly managed, foodservice can be a major profit center for hotels today. In conclusion the paper shows that hotels that feature quality foodservice are well positioned today to reap the benefits of an American public that is increasingly seeking alternatives to fast-food establishments.
Table of Contents:
Overview of Basic Hotel Management Food and Beverage Cost Control Techniques
Organization
Profit Planning
Sales and Break-Even Analyses
Menu Pricing
Food Purchasing
Storeroom Control
Food Production
Beverage and Bar Control Laws
FoodService Conclusion
From the Paper "Organization. In virtually every type of organization, responsibility and accountability are inextricably related. According to Loren E. Newland (1997), "This concept is no less true in the lodging industry. For example, the food and beverage manager is responsible for ensuring that quality meals are served to guests. If guests are satisfied, the food and beverage manager receives the credit. If the guests express dissatisfaction with their dining experience, the same manager is subject to criticism" (45)."
Abstract This paper talks about the success of Smithfield Foods. The author describes the origins of Smithfield Foods and discusses how Smithfield Foods have come to be as successful as they are today. The strategies that Smithfield Foods employed include the creation of a strong brand composed of high quality products and acquisitions in the United States and Europe. The paper explains how Smithfield Foods has used franchising operations to their benefit and that the success registered by the Smithfield Foods company represents their outstanding capabilities to best work with the given resource constraints. The paper also offers recommendations for improvements to the organization such as market research and better waste elimination methods from Smithfield farms.
From the Paper "The second most important recommendation has a more environmental nature and regards the waste eliminated from the Smithfield farms. They generally pose threats for the individuals' health and the issue must be resolved. The search for a viable solution has been tedious, but the company should request the services of specialized environment organizations and work together to resolve the matter. Through this, they would gain the approval of the community, which would perceive Smithfield as a fighter for individual and environmental health, and through this perception, the market share, the competitive position and the corporate performances could once again increase."
Abstract This paper examines the hospitality industry, one of the largest industries in both global and national contexts. It looks at how the industry is composed of fifteen segments including lodging (hotels), commercial foodservice (restaurants and catering), institutional foodservice, casinos, cruise lines, travel agency services, event services, convention hosting, arena services, sport complex management, resorts, parks, clubs, tourism and transportation services related to the other segments of the industry. It show how this complex industry accounts for more jobs, sales and tax revenues than any other single industry in most countries and how the segments of the hospitality industry are interdependent and rely on one another for overall success.
Outline
Introduction
Defining Hospitality
Importance of Industry
Structure of Text
Tourism, Travel and the Hospitality Industry
Status of the Industry
Importance to Hospitality
Agency Relations Trends
Property Development
Development
Design
Acquisition and Financing
Creating Value
Brand Management
Franchising
International Operations
Tourism, Travel and the Hospitality Industry
Status of the Industry
Importance to Hospitality
Agency Relations
Trends
Property Development
Development
Design
Acquisition and Financing
Creating Value
Brand Management
Franchising
International Operations
Strategic Management
Industry Relationships
External Environment
Importance of Change
Planning
Finance Management
Revenue Control
Yield Management
Cost Control
Financial Statement Analysis
Balance Sheet
Income Statement
Cash Flow Statement
Legal Issues
Contract Law
Liability Exposure
Diversity Issues
Discrimination Law
Employment Law
Information Management
Computer Systems
Data Management
Data Analysis and Application
Operational Technology
Check-In and Check-Out
Security Technology
Guest-Oriented Technology
Guest Room
Technology
Special Facilities
Operations Management
Security and Loss Prevention
Sanitation Issues
Maintenance Management
Energy Management
Organizational Management
Organizational Structure
Organizational Behavior
Organizational Communication
Organization of Work
Human Resource Management
Functions
Recruitment and Retention
Compensation Management
Marketing Management
Planning
Strategy Development
Promotion
Sales Management
Developing Customer Value
Lodging Management
Food and Beverage Management
Casino Management
Event Management
Conventions
Conferences
Resort Management
Professional Standards
Codes of Conduct
Best Practices
Benchmarking
From the Paper "In 1988, tourism once again began a rise. This time, however, the crisis in the Middle East that eventually erupted into the Gulf War brought tourism to a screeching halt. When the Gulf War ended, tourism was once again expected to begin a growth phase. By that time, however, the United States had entered into another economic recession, and economic activity in most of the other industrial nations had begun to slow. At that time, recovery in the travel industry was not expected to occur until the mid-1990s."
Abstract This paper is a study of five fast food restaurants. It examines the way food is prepared, how customers are queued for service, and the quality and the price of the food being served. It discusses how the selected restaurants try to differentiate themselves and how successful they are in doing so and in gaining market share.
From the Paper "The restaurants were Burger King, Wendy's, Baja Fresh, MacDonald's and Taco Bell. At Taco Bell, Baja Fresh, Burger King and Wendy's in store patrons were required to enter one queue from which they were served in consecutive order. At MacDonald's patrons selected a register and lined up for service. I noted a certain amount of line hopping at MacDonald's as one line move slower or more quickly than the other based on the experience of the employee working at the register combined with ..."
Tags: Fast food, speed, quality, registers, customer service, special orders, price, taste, market share, in store service, food preparation, advanced preparation, heat lamps, microwaves
Abstract In this article, the writer discusses that unlike the food market, the healthcare market is incapable of self-regulating. The writere explains that for a market to completely self-regulate five ideal conditions must be present. The writer notes that, firstly, the consumer must be in a position of certainty in relation to what is needed, when it is needed and where it can be obtained. Secondly, there must be an absence of externalities produced as an unintended consequence of production or consumption. Thirdly, the writer points out that consumers must possess perfect knowledge with respect to what options are available in terms of competing products, the relative quality of those products and what those products will contribute to their self-interest. Fourthly, the consumer must be able to act free of self-interested advice of producers. Finally, the writer states that producers should be able to compete primarily in terms of price alone. The writer then explains that,
whereas the market for food meets each of those conditions to varying degrees, the market for healthcare fails across the board. The writer concludes that there are good economic and not merely ideological reasons why the UK has a National Health Service and not a National FoodService.
Outline:
Risk and Uncertainty
Externalities
Asymmetry of knowledge between service users and providers
The purpose and necessity of governmental intervention in healthcare
(b) Efficiency and equity as the measures of evidence-based medicine
Social bias in the production of EBM
Social bias and the application of EBM
Conclusion
From the Paper "Moral hazard refers to the change in attitude that occurs on the part of both service users and service providers when responsibility for the cost of healthcare is born by a third party in return for a premium. On the demand side this can lead to over-use since consumers have no need to worry about costs once premiums have been paid. On the supply side there is little incentive for keeping costs low since insurance companies are responsible for the costs of healthcare and not the end user. The result is one of increased cost and decreased efficiency."
"A second problem arising from the role of private insurance is that of 'diseconomies of small scale'. Instead of one central body dealing with the administration of healthcare costs, lots of small competing insurance companies shoulder the burden of administrative costs individually. This in turn decreases efficiency and increases the costs of insurance premiums."
Abstract This paper describes the methods of Kraft Foods Company, one of the largest manufacturers of foods in the U.S., for attracting and retaining customers and solving customer complaints. The paper outlines Kraft Foods' strategies, which emphasize flexibility, innovation, and market research tools.
From the Paper "Kraft Foods, one of the largest food manufacturers in the country, accomplishes its goals of the customer attraction, retention, and solving customer complaints through several means. According to Eccles (1981) customers prefer flexibility in their product and service offerings. Flexibility in product and service offerings not only provides the options to customers to choose and select only those products and services that best meet their needs but it also facilitates the process of customization and personalization. Similarly, Porter (1980) argues that in the present dynamic environment, a number of firms are shifting their focus from transaction-based interactions to relationship-based interactions. Since a firm usually incurs far more money in attracting a new customer than maintaining an existing one, it is always beneficial for the firm to lock- in its existing customers by developing close relations with them. In this perspective, businesses are encouraged to take notice of the customer's life cycle."
This paper analyzes the duplicitous nature of advertising in the fast food industry, focusing on the advertisements of three multinational fast food companies, McDonald's, Kentucky Fried Chicken and Long John Silver.
Abstract Fast food advertising has been allowed to profess anything, from the "healthy quality" of their food to the food company's contribution to homeless kids. While fast food giants are quick to take any of their detractors to court for any erroneous allegations made by members of the public, it doesn?t stop these same companies from committing libel themselves through their promotions. However, most fast food companies steer clear of making outrageous claims such any health benefits, preferring to concentrate on marketing their service's convenience, economy and perceived lifestyle. This paper endeavors to highlight this discrepancy in the industry and showcases three fast food companies and their advertising efforts in that regard.
From the Paper "Fast food outlets have become the messiah for the millions of people out there who don"t have more than five minutes to spare in grabbing a bite to eat or for the millions of mothers desperate for one night of not cooking dinner for the family. There is certainly a lot to choose from. All one has to do is switch on the television, turn on the radio, go to the cinemas or even walk down the street. People from all walks of life are bombarded each and every day with jingles and gimmicks and catchcries, inviting the consumer to partake of their fried or greasy menu. Some appeal to the consumer's need for convenience, others appeal to the consumer's economic constraints, and others appeal to the consumer's perceived utopian lifestyle. Some even go so far as to appeal to the consumer's interest in healthy eating. But are these appeals from fast food conglomerates based on truth or are they just trying to beef up their profits duplicitously" This paper endeavors to explore some claims that fast food companies have made in the past through their advertising. Three fast food giants will also be held under the microscope and studied for any evidence of duplicity through their advertising."
Abstract This paper discusses the right types of foods humans should eat, looking first at the three types of macronutrients that a person should adequately receive from his diet (carbohydrates, proteins, and fats). Also discusses are the other nutrients that should be present in a person's diet: macrominerals and microminerals. The paper then goes on to list the 5 basic food groups that a person should receive adequately each day; dairy products, meat and eggs, grains and fruits and vegetables. In addition, the paper explains that junk foods refer to foods that are readily available and require little or no preparation and provide suboptimal nutrition with excessive amount of fat, sugar or sodium content per calorie. Foodservice meals and how they tend to have more saturated fat, total fat, cholesterol and sodium than healthy meals prepared at home are also discussed.
From the Paper "Our health depends highly on the food that we eat. Food is an inevitable need for us to go through our daily routine each day. It is the source of energy. Our bodies cannot function without the benefits of the food. We cannot recover from diseases or simple wounds if our bodies do not receive enough sustenance. Even our moods are affected by the type of food that we receive each day. As much as eating very little food makes our bodies weak to resist infections and diseases, eating too much make us at risk for conditions that deteriorate our quality of life."
Abstract The writer of this paper takes a close look at the World Food Market organic food store chain and specifically the outlet in Union Square. The writer looks at some of the common criticisms leveled at the chain and attempts to refute them by giving examples as to how the store operates and the philosophy behind its operating procedures.
From the Paper "Critics also argue that Whole Foods is "too expensive" for the average person to shop at. However, WFM has ranked among Fortune 100s "Best Companies to Work For" partly because WFM offers its employees so much in the way of benefits and employee "perks" and partly because the store offers its organic products at the lowest cost possible when compared to traditional retailers. Most traditional, or non-organic stores, mark-up foods they receive from small artisans much more than whole foods market would. While the prices at WFM at Union Square may be more expensive than some generic retailers like Safeway, one must realize that the markup is minimal when one compares the benefits of shopping at WFM with the benefits of shopping at a traditional retailer. WFM is much less likely to mark up a product than Safeway Stores' would be. For example, if one compares the price of "Annie's Organic" pizza snacks, a product sold at WFM in Union Square and at Safeway, one would note the product is always more expensive at Safeway, or at the very least, one would note only Whole Foods carried the product, since not all Safeway stores carry the same lines of products that WFM does. One can also note that many people that are unable to shop at traditional retailers, including individual with celiac disease for example, a disease that limits one's dietary intake to non-gluten and wheat containing foods, can shop with wild abandon at WFM. The same person however, would have a limited number of gluten and wheat free pasta, cereal and related products to shop for if they chose to shop at Safeway or another brand name traditional market."
Abstract The paper examines how hazardous waste is an acute problem throughout the world. The writer proposes that there is no single solution to this problem and that it is unlikely that our modern, industrialized society will become waste-free. This paper defines waste and hazardous waste. It looks at how hazardous waste is produced and how it can impact the environment as well as human health. The paper includes strategies for minimizing both the volume and impact of waste. The paper concludes that an approach that combines source reduction, reuse, recycling and burying in sanitary landfills is needed in order to properly manage both hazardous and non-hazardous waste.
Abstract This paper explains that the expansion of the fast-food industry is one of the most interesting phenomena of the last century and may be considered a true measure of the economic health of a particular country: One cannot see McDonald's as just another restaurant, but as a company, which is deeply rooted in American culture and society. The author points out that as the U.S. market becomes saturated, U.S. foodservice companies had to move into international markets, first to popular locations such as Japan, Canada, Australia and Mexico and now across the globe including New Zealand. The paper relates that New Zealand is not perceived simply as a market for the products McDonald's sells but also as a supply base for beef.
From the Paper "Therefore, a company such as McDonald's is symptomatic for the economic, social, cultural and even political development of the American people. From a pure business point of view, the company looks as follows: McDonald's develops, licenses, leases and services a worldwide system of restaurants in more than 100 countries. Co.'s menu includes hamburgers, cheeseburgers, the Big Mac, Quarter Pounder with Cheese, Big N'Tasty, Filet-O-Fish, Chicken McNuggets, several chicken sandwiches, french fries, salads, milk shakes, McFlurry desserts, ice cream sundaes and cones, pies, cookies and beverages. As of Dec 31 2003, there were approximately 18,000 units operated by franchisees, more than 8,000 units operated by Co., and about 4,000 units operated by affiliates. The Company also operates Boston Market and Chipotle Mexican Grill in the U.S. and has a minority ownership interest in U.K.-based Pret A Manger."
Abstract This paper describes the daily operation process of the Miami facility of Cliff Berry Inc., hazardous waste disposal firm. The paper describes the facility, its waste disposal processes and also explains the firm's specialization in oil waste treatment and disposal. The paper also describes Cliff Berry's waste water management system and relates the challenges that they face, such as is the development of new technologies, the criticism of the hazardous waste disposal industry, the threat of new competition and regulatory issues on federal, state and county levels.
Outline:
Introduction
The Facility and Its Operations
Customers
Challenges
Major Regulatory Issues
Plans for the Future
References
From the Paper "The primary sources of waste at the Miami plant of Cliff Berry are the ships that ply the waters around South Florida. The area is home to two major cruise ship hubs at Miami and Fort Lauderdale, as well as two major container ports, the Port of Miami and Port Everglades. Oily bilge water from these ships is processed through this plant. They also service other major area hubs such as Tampa and Cape Canaveral. They work with all the major cruise lines that operate in South Florida."
