T oday’s children are increasingly eating food away from home, including eating at full-service and fast-food restaurants. Concerns have been raised that this increase in eating at fast-food restaurants has taken place at the same time as the increase in obesity across the country. A recent study in the journal found that consuming food from a fast-food restaurant was associated with an increas...

As the world’s largest industry, the tourism Food industry of the world has rapidly developed in recent years. Transferring “digital food” to “wisdom food” means new opportunities and challenges that the sustainable development of the food should face. However, the informational development of this industry still lags behind, the exploitation and utilization of information resources haven’t own...

As the global economy becomes a service oriented economy, food service accounts for over 20% of service revenue, with an annual growth rate of more than 3%. Compared to physical products, service features are invisible, and the production and sale occurs simultaneously. There is not easy to measure the performance of service. Therefore, the service quality of catering services is considered to ...

INTRODUCTION This qualitative study explores facilitators and barriers to a proposed food procurement policy that would require food purchasers, distributors, and vendors of food service in the County of Los Angeles government to meet specified nutrition standards, including limits on sodium content. METHODS We conducted 30 key informant interviews. Interviewees represented 18 organizations f...

STEVEN J. LEHOTAY U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Ln, Wyndmoor, PA 19038 ANDRÉ DE KOK, MAURICE HIEMSTRA, and PETER VAN BODEGRAVEN Dutch Food and Consumer Products Safety Authority–Food Inspection Service (VWA-KvW), Region North West, Research and Development Department, Pesticide Analysis Group, Hoogte Kadijk 401,...

BACKGROUND Patient meals are an integral part of treatment hence the provision and consumption of a balanced diet, essential to aid recovery. A number of food service systems are used to provide meals and the Steamplicity concept has recently been introduced. This seeks, through the application of a static, extended choice menu, revised patient ordering procedures, new cooking processes and ind...

1. This is EDIS document FE 309, a publication of the Department of Food and Resource Economics, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL. Published September 2001. Please visit the EDIS website at http://edis.ifas.ufl.edu. 2. Chuck Adams, professor, Department of Food and Resource Economics, and marine economics ...