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
Despite the intention of minimum wage policy to maintain the living standards of low-income groups in the formal sector, this paper has found that the actual result of this policy produces the ＂big push＂ impact on C...Despite the intention of minimum wage policy to maintain the living standards of low-income groups in the formal sector, this paper has found that the actual result of this policy produces the ＂big push＂ impact on China＇s economy under certain conditions, i.e. it is conducive to achieving the equilibrium of high wage, high consumption and formalization. The result shows that the elasticity of income growth from raising the minimum wage standard is greater for formal sector employees than for informal sector employees and is characterized by a U-shaped pattern in terms of quantiles. Thus, minimum wage hikes have widened wage gaps between and within sectors. Rising minimum wage standards greatly stimulate consumption with each 10% increase expected to bring about an additional urban household consumption of about 1.167 billion yuan in the surveyed four provinces. With local minimum wage hikes, the formal sector of wholesale and retail, hotel and catering services expands and the informal sector contracts, while the real estate sector experiences a ＂reverse formalization＂ trend. Based on the ＂big push theory＂, this paper concludes that against the backdrop of extensive, frequent and substantial minimum wage hikes, demand and sector TFP growth are the major causes of sector heterogeneity.展开更多
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.
基金Major project of National Social Sciences Foundation"Characteristics and Policy Orientation Research on the New Normal of China's Economic Growth"(Grant No.15ZDA008)Major project of National Natural Sciences Foundation"Research on the Mechanism and Policy of Promoting Industrial Upgrade in Economic Developed Regions"(Grant No.71333002)
文摘Despite the intention of minimum wage policy to maintain the living standards of low-income groups in the formal sector, this paper has found that the actual result of this policy produces the ＂big push＂ impact on China＇s economy under certain conditions, i.e. it is conducive to achieving the equilibrium of high wage, high consumption and formalization. The result shows that the elasticity of income growth from raising the minimum wage standard is greater for formal sector employees than for informal sector employees and is characterized by a U-shaped pattern in terms of quantiles. Thus, minimum wage hikes have widened wage gaps between and within sectors. Rising minimum wage standards greatly stimulate consumption with each 10% increase expected to bring about an additional urban household consumption of about 1.167 billion yuan in the surveyed four provinces. With local minimum wage hikes, the formal sector of wholesale and retail, hotel and catering services expands and the informal sector contracts, while the real estate sector experiences a ＂reverse formalization＂ trend. Based on the ＂big push theory＂, this paper concludes that against the backdrop of extensive, frequent and substantial minimum wage hikes, demand and sector TFP growth are the major causes of sector heterogeneity.
