为了探究包装对于中央厨房餐品微波加热的影响,该文采用盒装土豆泥作为研究对象,借助COMSOL Multiphysics仿真软件模拟电磁场与传热等三维多物理场的耦合过程,构建有无包装盖膜2种几何模型,将微波加热过程中电场分布和温度分布状态可视...为了探究包装对于中央厨房餐品微波加热的影响,该文采用盒装土豆泥作为研究对象,借助COMSOL Multiphysics仿真软件模拟电磁场与传热等三维多物理场的耦合过程,构建有无包装盖膜2种几何模型,将微波加热过程中电场分布和温度分布状态可视化,绘制特征点的温度变化曲线,并与实验结果进行比较。结果表明,有盖膜组土豆泥微波加热特征点温度模拟值和实验值的均方根误差(root mean square error,RMSE)平均值为2.955℃,温度均匀系数(covariance of temperature,COVT)的RMSE值为0.011,无盖膜组特征点温度模拟值和实验值的RMSE平均值为2.538℃,COVT的RMSE值为0.022,模型与实际拟合度高,表明模型在探究包装对餐品微波加热的影响方面具有较高的可靠性与准确性。展开更多
We measure the quality of provisions for bad debts, based on both the cross-sectional and time-series basis. Empirical tests show the impacts on earnings information contents, as well as on the incremental information...We measure the quality of provisions for bad debts, based on both the cross-sectional and time-series basis. Empirical tests show the impacts on earnings information contents, as well as on the incremental information content of cash flows.展开更多
The young generation is the most influenced and vulnerable segment of the market. Food with high level of fat, sugar and/or salt are popularised for this segment. At the same time nearly seven people die of obesity or...The young generation is the most influenced and vulnerable segment of the market. Food with high level of fat, sugar and/or salt are popularised for this segment. At the same time nearly seven people die of obesity or from complications of obesity in Hungary each hour-one every nine minutes. Approximately 119 million Americans, or 64.5%, of adult Americans are either overweight or obese. 17.5 million obese young person live in the European Union. The result is the drastic elevation of the hygienic expenses. The average health care cost of overweight persons is higher by 42% than normal bodyweight ones. Per capita spending on fast foods is unbelievable and rising. The value of average spending was 2.5 E in 2002. Fast food sales continue to boom despite warnings about obesity. The consumption of these products can contribute to the increased level of childhood obesity. 12% of young person＇s visited a fast food restaurant at least with a weekly regularity. The value is 16.9% in case of young men higher than in case of young ladies （8.1%） to our research. We can state the respondents underestimate the costs of fast foods.展开更多
Mushroom growth of street fast food is a boon for changing lifestyle of urban people. However, its nutritional aspect is also a matter of concern. The objective of the present study was hence to assess the nutrient co...Mushroom growth of street fast food is a boon for changing lifestyle of urban people. However, its nutritional aspect is also a matter of concern. The objective of the present study was hence to assess the nutrient components of fast food sold in streets of Patna town. A total of 30 fast food samples from streets were collected from different locations of Patna town in aseptic containers and immediately transferred to the laboratory for proximate analysis. Descriptive statistics was used to analyze the collected data. In terms of nutrient contribution, the highest energy content was found in Hot potato chips （536 ~ 85.2 kcal /I00 g） followed by Chicken chawmin （527 ~ 253.08 kcal/plat）, Chilli chicken （464 ~ 91.8 kcal/plat） and Pav bhaji （425 -4- 164 kcal/plat）. Highest level of protein was detected in Chilli chicken at 27.3 ~ 5.01 g per serving. Protein of Chilli chicken supplied approximately 29% of the total energy content per serving. Maximum amount of fat was also found in Chilli ckicken （35.5 ~ 31.89 g/plat）. Total fat contribution of Chilli ckicken to the total energy per serving found to be approximately 67%. Highest level of carbohydrate was detected in Idli at 15.0 ~ 9.18 g per serving of sample which contributed approximately 91% of the total energy content per serving. From this study it was concluded that street fast foods provide an appreciable amount of recommended nutrient composition. It could be observed in this study that street fast foods supply appreciable amount of nutrients and calories to the people of Patna.展开更多
In the service economic age, the hotel service becomes the focus among the hotel. The competition among the hotels is fierce day by day. So, the requirement to the service quality of the guests becomes higher and high...In the service economic age, the hotel service becomes the focus among the hotel. The competition among the hotels is fierce day by day. So, the requirement to the service quality of the guests becomes higher and higher. The service quality of the hotel reflects the comprehensive quality of the hotel management. If a hotel wants to make guests be satisfied, it must pay its best effort.In this paper, the concept and significance of quality management in food and beverage service was first elaborated, and then methods of quality control at different phases are discussed in detail. Finally, some strategies for quality control in food and beverage service are put forward.展开更多
The use of Fresh Cut Products （FCP） allows food service units to offer a greater variety of menus, reducing costs and minimizing cross contamination. Few food units in Portugal are adopting FCP, since these products...The use of Fresh Cut Products （FCP） allows food service units to offer a greater variety of menus, reducing costs and minimizing cross contamination. Few food units in Portugal are adopting FCP, since these products are viewed as being more expensiveand are regarded as less natural and easily perishable.The present study aims to identify and analyze the level of awareness of food service operators in respect to FCP. Approximately 90% of food handlers referred the use of FCP at their workplace, pointing as the main advantages for using them the less time spent on preparation （58.6%）, the variety （55.9%） and the convenience （55.9%）. Reasons for not using them were doubtful origin （91.7%）, price （66.7%） and being a possible threat to their jobs （58.3%）. In spite of recognizing the advantages of using FCP, most of food handlers （77.2%） prefer traditional products. Traditional products were preferred by food handlers with lower educational level, working at schools and performing functions of kitchen helper. FCP were chosen by younger food handlers, with higher educational level. It seems necessary to promote a demystification of this category of products near food service managers and employees, explaining the best way and advantages of using FCP at institutional food services in terms of safety, cost and quality.展开更多
The aim of the research was to evaluate overall quality of introduction of hazard analysis and critical control points （HACCP） prerequisites and HACCP procedures in catering sector in Latvia to reveal common problem...The aim of the research was to evaluate overall quality of introduction of hazard analysis and critical control points （HACCP） prerequisites and HACCP procedures in catering sector in Latvia to reveal common problems that can provoke food-borne infection outbreaks. Certain quantitative indicators were defined and analyzed to conclude about characteristic trends related to implementation of food safety legislation. The state＇s monitoring data on surveillance of catering establishments were used. Fulfillment of legislative requirements in about 6,000 catering establishments was evaluated during time period of 2004-2009. The results of investigation were obtained with help of statistical analyses using MS Excel computer program. The results of the research suggest that most of catering establishments （e.g., 83.6% during 2009） meet the hygiene requirements only partly. Non-conformities regarding HACCP-based self-control procedures were fixed during 49.2% of inspections. The research reveals characteristic shortcomings that are established from year to year, e.g., improper hygiene of premises （established during 30%-40% of inspections, depending on the year）, poor hygiene of technological equipment （established during 27%-37% of inspections）, poor personnel hygiene （established during 11%-22% of inspections）, inadequate competence of food service personnel （established during 10%-35% of inspections）, as well as non-observance of cleaning-disinfection procedures and technological parameters for food processing （established during 11%-25% of inspections, depending on the year）. Actual shortcomings can lead to both the direct and the indirect cross-contamination of food. On the base of the research, it was concluded that further detailed assessment of potential food safety risks is relevant to establish risk-based monitoring activities in catering sector.展开更多
文摘为了探究包装对于中央厨房餐品微波加热的影响,该文采用盒装土豆泥作为研究对象,借助COMSOL Multiphysics仿真软件模拟电磁场与传热等三维多物理场的耦合过程,构建有无包装盖膜2种几何模型,将微波加热过程中电场分布和温度分布状态可视化,绘制特征点的温度变化曲线,并与实验结果进行比较。结果表明,有盖膜组土豆泥微波加热特征点温度模拟值和实验值的均方根误差(root mean square error,RMSE)平均值为2.955℃,温度均匀系数(covariance of temperature,COVT)的RMSE值为0.011,无盖膜组特征点温度模拟值和实验值的RMSE平均值为2.538℃,COVT的RMSE值为0.022,模型与实际拟合度高,表明模型在探究包装对餐品微波加热的影响方面具有较高的可靠性与准确性。
文摘We measure the quality of provisions for bad debts, based on both the cross-sectional and time-series basis. Empirical tests show the impacts on earnings information contents, as well as on the incremental information content of cash flows.
文摘The young generation is the most influenced and vulnerable segment of the market. Food with high level of fat, sugar and/or salt are popularised for this segment. At the same time nearly seven people die of obesity or from complications of obesity in Hungary each hour-one every nine minutes. Approximately 119 million Americans, or 64.5%, of adult Americans are either overweight or obese. 17.5 million obese young person live in the European Union. The result is the drastic elevation of the hygienic expenses. The average health care cost of overweight persons is higher by 42% than normal bodyweight ones. Per capita spending on fast foods is unbelievable and rising. The value of average spending was 2.5 E in 2002. Fast food sales continue to boom despite warnings about obesity. The consumption of these products can contribute to the increased level of childhood obesity. 12% of young person＇s visited a fast food restaurant at least with a weekly regularity. The value is 16.9% in case of young men higher than in case of young ladies （8.1%） to our research. We can state the respondents underestimate the costs of fast foods.
文摘Mushroom growth of street fast food is a boon for changing lifestyle of urban people. However, its nutritional aspect is also a matter of concern. The objective of the present study was hence to assess the nutrient components of fast food sold in streets of Patna town. A total of 30 fast food samples from streets were collected from different locations of Patna town in aseptic containers and immediately transferred to the laboratory for proximate analysis. Descriptive statistics was used to analyze the collected data. In terms of nutrient contribution, the highest energy content was found in Hot potato chips （536 ~ 85.2 kcal /I00 g） followed by Chicken chawmin （527 ~ 253.08 kcal/plat）, Chilli chicken （464 ~ 91.8 kcal/plat） and Pav bhaji （425 -4- 164 kcal/plat）. Highest level of protein was detected in Chilli chicken at 27.3 ~ 5.01 g per serving. Protein of Chilli chicken supplied approximately 29% of the total energy content per serving. Maximum amount of fat was also found in Chilli ckicken （35.5 ~ 31.89 g/plat）. Total fat contribution of Chilli ckicken to the total energy per serving found to be approximately 67%. Highest level of carbohydrate was detected in Idli at 15.0 ~ 9.18 g per serving of sample which contributed approximately 91% of the total energy content per serving. From this study it was concluded that street fast foods provide an appreciable amount of recommended nutrient composition. It could be observed in this study that street fast foods supply appreciable amount of nutrients and calories to the people of Patna.
文摘In the service economic age, the hotel service becomes the focus among the hotel. The competition among the hotels is fierce day by day. So, the requirement to the service quality of the guests becomes higher and higher. The service quality of the hotel reflects the comprehensive quality of the hotel management. If a hotel wants to make guests be satisfied, it must pay its best effort.In this paper, the concept and significance of quality management in food and beverage service was first elaborated, and then methods of quality control at different phases are discussed in detail. Finally, some strategies for quality control in food and beverage service are put forward.
文摘The use of Fresh Cut Products （FCP） allows food service units to offer a greater variety of menus, reducing costs and minimizing cross contamination. Few food units in Portugal are adopting FCP, since these products are viewed as being more expensiveand are regarded as less natural and easily perishable.The present study aims to identify and analyze the level of awareness of food service operators in respect to FCP. Approximately 90% of food handlers referred the use of FCP at their workplace, pointing as the main advantages for using them the less time spent on preparation （58.6%）, the variety （55.9%） and the convenience （55.9%）. Reasons for not using them were doubtful origin （91.7%）, price （66.7%） and being a possible threat to their jobs （58.3%）. In spite of recognizing the advantages of using FCP, most of food handlers （77.2%） prefer traditional products. Traditional products were preferred by food handlers with lower educational level, working at schools and performing functions of kitchen helper. FCP were chosen by younger food handlers, with higher educational level. It seems necessary to promote a demystification of this category of products near food service managers and employees, explaining the best way and advantages of using FCP at institutional food services in terms of safety, cost and quality.
文摘The aim of the research was to evaluate overall quality of introduction of hazard analysis and critical control points （HACCP） prerequisites and HACCP procedures in catering sector in Latvia to reveal common problems that can provoke food-borne infection outbreaks. Certain quantitative indicators were defined and analyzed to conclude about characteristic trends related to implementation of food safety legislation. The state＇s monitoring data on surveillance of catering establishments were used. Fulfillment of legislative requirements in about 6,000 catering establishments was evaluated during time period of 2004-2009. The results of investigation were obtained with help of statistical analyses using MS Excel computer program. The results of the research suggest that most of catering establishments （e.g., 83.6% during 2009） meet the hygiene requirements only partly. Non-conformities regarding HACCP-based self-control procedures were fixed during 49.2% of inspections. The research reveals characteristic shortcomings that are established from year to year, e.g., improper hygiene of premises （established during 30%-40% of inspections, depending on the year）, poor hygiene of technological equipment （established during 27%-37% of inspections）, poor personnel hygiene （established during 11%-22% of inspections）, inadequate competence of food service personnel （established during 10%-35% of inspections）, as well as non-observance of cleaning-disinfection procedures and technological parameters for food processing （established during 11%-25% of inspections, depending on the year）. Actual shortcomings can lead to both the direct and the indirect cross-contamination of food. On the base of the research, it was concluded that further detailed assessment of potential food safety risks is relevant to establish risk-based monitoring activities in catering sector.
