Point Summary 1Construct food service reports on market size, trends, market segmentation, consumer attitude, and purchasing habits in order to see the impact foodservice has on the economy and possible opportunities in the foodservice industry.The restaurant industry is roughly $900 Billion. In addition, households in America spend roughly 50% of their food dollars on restaurants. During a normal business cycle, upwards of nearly 20 million people are employed in the food service and restaurant industries. In addition, there are over 1 million food service establishments in the United States. The food service industry is typically divided into two categories commercial and non-commercial food service. A commercial food service establishment is that whose main purpose is creating and selling food and beverage A non-commercial foodservice establishment is embedded in an organization where food and beverage is not the primary business focus, such as in healthcare, education, the military, and transportation. Of….

Final Marketing Plan for Natural Machines' Foodini D Food PrinterToday, professional kitchen users are searching for innovative solutions to the challenges that are inherent in the food service industry, including most especially ways to prepare foods that are tasty and nutritious in an efficient fashion. In response to this growing demand, a number of manufacturers are promoting three dimensional (3D) food printers as a viable solution to these needs. The purpose of this paper is to present a final marketing plan for Natural Machines 3D food printing device, the Foodini Pro. To this end, the paper first provides a brief but comprehensive description of this product followed by a SWOT analysis and discussion concerning the current and future target market for the Foodini Pro. In addition, a competitive analysis and positioning assessment, a summary of the secondary research as well as the findings that emerged from primary research concerning this….

Food Served in Public Schools
he school nutrition environment, consisting of school meals and competitive meals, has actually properly gotten terrific attention due to the fact that kids eat, usually, one-third of their everyday calorie consumption at school (Briefel et al., 2009).

Improving the dietary consumption of our country's kids is of crucial value given that one-third of school-age kids are obese or overweight (Ogden et al., 2010).

Paper's Scope and significant areas:.

his research will clarify Kid Nutrition Reauthorization from FRAC. he research addresses school meal quality and gain access to (Hartline-Grafton, 2010). Moreover, the present research concentrates on competitive meals, which are extensively readily available in schools, mostly exempt from federal nutrition criteria, and have an unfavourable influence on the wellness and health of all pupils, particularly pupils from low-income households.

Research Methods:.

he semi-structured type of interview is utilized in the research in addition to the standardized type, as these 2 kinds of….

Food and Beverage Management
Articles eview myriad of ingredients go into the stew that is successful food and beverage service, including: good equipment, good location, excellent product, pleasant atmosphere, quality middle-level management, forward-thinking administration-level hierarchy, and sincere / consistent customer service. And moreover, a vitally essential component which completes the recipe for food and beverage success is a terrific staff, which springs from the planning that goes into finding talent, followed by the training and maintenance of staff excellence through intelligent processes. This paper reviews those issues, and the research which delves into how notably competent H and hands-on management can bring - and keep - high-caliber employees on board successfully.

Article #1: "How the achievement of human-resources goals drives restaurant performance," by Daniel J. Koys, Cornell Hotel & estaurant Administration Quarterly

Attitude" has a different meaning in the 21st Century than it did in previous years. To often today, it means something….

However, there is a unanimously accepted opinion that the best way to curb this problem is through voluntary actions and consumer education.
BUFFET

Buffet dining another type of restaurant commodity primarily attends clients who are interested in getting economical deals of unlimited quantity and diverse platter of multi-cuisines. The buffets are second on the restaurants hit list, and make considerable business especially in breakfast and dinner platter when families can come and spend time together. Buffets include almost all cuisines, appetizers, salad bars, soups, beverages, seafood and desserts and are instantly served. The variety could be as extensive as 250,000 different meals and snacks served on the buffet table, as at Walt Disney World food-service fantasia everyday (Nation's estaurant news); often food is accompanied by light music or other performing art entertainment. Buffets usually thrive in vacation and tourism spots in tropical areas, islands, and places that draw big crowds due….

food, memory Recipe
Food is a basic requirement in an individual's life, and most of the human activities are means of ensuring that there is food security for the entire society. Food varieties vary from one community to another, and various dishes are known to be served during certain occasions. Basically, in events planning, one of the weighty considerations made, is the type of food to be served during the occasion. Food is considered to be one of factors that are used to bring people together in families and in society (Berg 8).

Most families have set aside a particular time of the day or evening when they all gather for family meals. Some families find it difficult to gather around daily for family meals due to non-flexible daily schedules. Extended families organize occasional gathering for instance once a year with a solemn aim of having a meal together. On prominent….

What this organization has is a culinary leadership and this is not present in many similar organizers of events. This leadership enables all the partner venues to benefit and the collective talent and creativity of the entire culinary staff is spread all over the organization, in all areas. An organization like this cannot grow in isolation and has to coordinate and facilitate the sharing of ideas, techniques and award winning recipes for the preparation of different items. This has to take place not only within the organization, but also among the total community of chefs, even if they are working in other organizations.
This requires close coordination and for final and regular preparation of the items there has to be standards, increased efficiencies and total improvement of menus and services. Only through a close attention to detail, it is possible to provide the best that is available to the clients.….

must be factored into the equation of how much it will cost to operate the business.
Finally, because human beings are one of the primary resources of the service sector, employee attrition is always a problem. Poor employee training results in poor customer service, and a loss of critical demand. In manufacturing, a behind-the-scenes employee can be retrained with greater alacrity, and his or her personality and ability to provide good customer service is less critical to the survival of the business.

From an operation manager's perspective, the most frustrating difference between the two sectors lies in the fourth area of expense, the greater overhead costs of the service sector. It is often more difficult to pinpoint where needless waste is occurring, in the service industry, because it is often due to human factors, or incorrect use of the equipment by employees. In the manufacturing sector, a manager can quantitatively track….

Health Public Good
Public Health as a Public Good

The United States has one of the lowest cost food options available to its consumers in the world. For an extended period, people assumed that this was a benefit of capitalism and that competition had helped push down the prices and made food available at lower costs through the market. However, many externalities have arisen in these circumstances that are now pointing researchers to question the consequences of having mass processed food available to consumers. The United States, as well as many other industrialized nations, currently has epidemic rates of obesity as well as the related obesity diseases such as heart disease and diabetes.

This trend is not restricted to just adult and the obesity rates among children have subsequently risen as well. This has made many instructions and activists compare the effects of poor diets and their health consequences to smoking cigarettes and….

consumer issues concerning health and nutrition that have an impact on planning food service operations? Why? How do these concerns impact menu planning and trends in the industry?
From the perspective of operators of a food service organization, the rise of food intolerances and allergies has the clearest, immediate impact on their day-to-day work and planning. Clearly labeling foods for common allergens, particularly foods which do not obviously contain the offending substance (like foods fried in peanut oil, for example) is essential to avoid liability concerns. It is also important to have a variety of options for consumers with food-related issues, such as dairy-free options and nut-free options. Having proper practices in place such as hand-washing and wearing gloves is also essential. Even if customers do not have to go gluten-free, dairy-free, wheat-free, or meat-free for life-threatening reasons, many are doing so because of the perception (real or imagined) that….

restaurants and bars fail is that owners and operators fail to implement a food and beverage control system. Without one, they have no way of knowing if anything is missing or if costs do not measure up to standard. A control system is a necessary and beneficial tool in maximizing profit and keeping waste and pilferage to a minimum.
Profit Planning

One of the most critical aspects of food and beverage control is profit planning. In the final analysis, the profit generated must be sufficient to keep the business running and the owner pleased with the investment.

Three ratios are extremely important in profit planning:

Operating Ratio = Net Income efore Taxes / Net Sales: This ratio is commonly known as net profit to net sales. The higher this ratio is, the better. For example, in full service operations with an average check of less than ten dollars, the median operating ratio is….

Validation of Commercial Baking as an Effective Step to Control/Inactivate Salmonella in Baked Products
Major findings, analysis and conclusions

Description of the baking industry and baking emphasis in the United States.

Purpose and structure of importance

Description of the problem being addressed and its importance to the practice of applied food safety

Process of Consultation

Outline how the client (ABA) will be engaged and carefully define the problem

Identification of key stakeholders

Overview and feedback of findings and results

ecommended actions and dissemination of these recommendations

Plans for implementation and measurement

Major findings. The U.S. had approximately 167,600 baker positions available in 2012 and around 6% of these were self-employed (Bakery business, 2016). Although industry analysts project sustained growth in the U.S. baking industry, this growth will not be on par with other industries (Bakery business, 2016). Currently, the U.S. baking industry is a nearly $310 billion industry that has enjoyed a remarkably safe record for the production of shelf stable….

Secondly, in my opinion, it is irrational and insensitive for the rich to continue spending billions of dollars on luxuries as millions across the world continue to suffer. For instance, why would an individual own several luxury cars while another person cannot even afford to settle his or her medical bills? Similarly, why should an individual have billions of dollars lying idle in the bank as scores of people across the world die of hunger? In my opinion, luxury items are insignificant when compared to the basic needs of others including but not limited to food, shelter, and medical attention. In the final analysis, it does not make much sense for one to live in luxury as others wallow in poverty. e therefore have an obligation to give up some of our luxuries so as to help the less fortunate amongst us.

Lastly, I am convinced that helping the poor would….

Service Demand & Supply
Service Demand and Supply Planning

Planning is considered the most important function of every project and organization (Singla, 2011). Successful organizations spend their more than 60% of the time in the planning process. It is because strong planning makes the subsequent steps easy. If planning is poor, the rest of the activities are bound to fail. It is, therefore, mandatory to spend maximum time and put in the best efforts in the phase of planning so that execution and implementation can be made possible without hassle.

In the context of business organization, the major game to play around is maximizing profitability (Tulsian, 2002). It is the core objective of every commercial organization and the very survival and existence of organization depends upon the ratio of profits it earns. The simple formula of profit calculation is revenue less expense. In order to maximize profits, organizations adopt any or both of….

Wal-Mart specifically is pioneering the development of adio Frequency Identification (FID) projects with up to two thousand of its key suppliers today (Kumar, 2007). The goal of this pilot is to enable food and beverage suppliers to coordinate more effectively with Wal-Mart on mixed pallet mode shipping of products (Kumar, 2007). This is critical for Wal-Mart from the standpoint of supporting their expansion strategies into smaller, more diverse stores in terms of selection. The focus of Wal-Mart going forward will be on smaller stores in urban and suburban locations in the U.S., and smaller stores throughout their most successful global locations as well. The use of FID as a technology to enable greater logistics and supply chain performance is already showing signs of supporting much greater levels of shipping accuracy and cost control. FID tags can be read on pallets traveling at 40 miles per hour through warehouses and….

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