One of the most concerned components in world’s food system challenges is waste, and it particularly a critical issue developed countries. Waste cooking oil (WCO) one liquid wastes that are recyclable. A proper recycling practice WCO helps to reduce adverse impact on environment can be reused by converting into industrial products such as biodiesel soap. With rising cost crude global market dep...

In the hotel kitchen, production activities, from preparing raw materials to serving dishes, potentially produce waste. This research investigated application of lean management in kitchen area industry and find out its suitability possibility optimize resources. Lean Assessment, Value Stream Mapping (VSM) preparation, priority selection tools with Analytical Hierarchy Process (AHP) were used a...

Although many wheelchair users in Korea remodeled their kitchens to solve the inconvenience of using their kitchens, most of them are not satisfied with the results. In relation to this, some people complained about the difficulty in finding proper materials when remodeling kitchens and pointed out that some kitchen elements, remodeled using foreign materials, did not meet the conditions of Kor...

This study investigated risk factors for frequent work-related burn and cut injuries and low back pain (LBP) among kitchen workers including personal, work-related and environmental factors. Subjects were 991 kitchen workers in 103 schools, 17 hospitals and nursing homes, and 6 restaurants in central Japan. A cross-sectional survey was carried out using a structured self-administered questionna...

This study presented the investigation on indirect Cr (VI) bioreduction process by anaerobic sludge produced from kitchen waste (ASKW) using an external source of glucose and sulfate to favor reducing environment. These compounds were added at beginning experiment along with 500 mg·L?1 (VI). The system containing 1 g 2 attained a higher reduction, which was 10% than that control experiment. ind...

n the late 1980s, following discussions with clients, legislative bodies and healthcare experts across Canada, Versa Services identified the primary challenges healthcare managers were facing in the delivery of dietary services. • Equipment in many hospital kitchens is outdated and food cannot be stored, prepared, or served in an efficient and sanitary manner. This leads to compromised storage ...