Consumers’ Reactions to Sanitation in Casual Dining, Quick-Service, and Fine Dining Restaurants

Consumers’ concern about food safety, sanitation, and health has increased since food-borne illnesses still frequently occur in the US. This article explored consumers’ perceptions, emotions, and behavioral intention about the sanitation of the physical environment in three different restaurant settings, casual dining, quick-service, and fine dining restaurants. Disgust was the most strongly felt negative emotion, but no significant differences were found for negative emotional reactions to dirty conditions among the three types of restaurants. Positive emotional reactions were significantly different among the restaurant types. Behavioral intention was also significantly different among the three restaurant types as a reaction to dirty food. The findings help restaurant owners and managers understand how consumers feel and react to “dirty” food, service staff, or dining room tables in casual, quick-service and fine dining restaurant

An Evaluation of Three Nutrition Labeling Formats for Restaurant Menus

This study evaluated three menu nutrition labeling formats: calorie only information, a healthy symbol, and a nutrient list. Daily sales data for a table-service restaurant located on a university campus were recorded during a four-week period from January to February 2013 to examine changes in average nutritional content of the entrees purchased by customers when different nutrition labels were provided. A survey was conducted to assess the customers’ use of nutrition labels, their preferences among the three labeling formats, their entree selections, their cognitive beliefs with regard to healthy eating, and their demographic characteristics. A total of 173 questionnaires were returned and included in data analysis. Analysis of Variance (ANOVA) and regression analyses were performed using SAS. The results showed that favorable attitudes toward healthy eating and the use of nutrition labels were both significantly associated with healthier entrée selections. Age and diet status had some effects on the respondent’s use of nutrition labels. The calorie only information format was the most effective in reducing calories contained in the entrees sold, and the nutrient list was most effective in reducing fat and saturated fat content of the entrees sold. The healthy symbol was the least effective format, but interestingly enough, was most preferred by respondents. The findings provide support for future research and offer implications for policy makers, public health professionals, and foodservice operations

Consumers' Reactions to Sanitation in Casual Dining, Quick-Service, and Fine Dining Restaurants

Abstract Consumers' concern about food safety, sanitation, and health has increased since food-borne illnesses still frequently occur in the US. This article explored consumers' perceptions, emotions, and behavioral intention about the sanitation of the physical environment in three different restaurant settings, casual dining, quickservice, and fine dining restaurants. Disgust was the most strongly felt negative emotion, but no significant differences were found for negative emotional reactions to dirty conditions among the three types of restaurants. Positive emotional reactions were significantly different among the restaurant types. Behavioral intention was also significantly different among the three restaurant types as a reaction to dirty food. The findings help restaurant owners and managers understand how consumers feel and react to "dirty" food, service staff, or dining room tables in casual, quick-service and fine dining restaurant

Extending Holding Time for Hot Foods

Humidifying the air inside a hot holding cabinet can greatly extend the holding time for hot foods by retarding the quality degradation of the food due to moisture loss. Not all cabinets are equally effective in maintaining temperature and humidity. A rudimentary understanding of how heat and moisture are transferred to the food will help operators select the cabinet that best meets operation’s needs. The authors address what works and why

Assessing the Utility of Restaurant Descriptors and Typologies for Advancing the Body of Knowledge in Restaurant Management

The study begins with a review of existing typologies in the restaurant management literature. Segment labels from three typologies are used as keywords to collect 251 empirical studies from nine relevant academic journals serving the restaurant management discipline. Content analysis of titles, abstracts, and methodology sections reveals inconsistent use of existing typologies and limited use of effective restaurant descriptors. Recommendations are offered to optimize the use of restaurant descriptors so that the content of empirical studies may be more effectively accessed, digested, and compared across, thereby enhancing the communication of advances in the restaurant management body of knowledge

Solid Waste Disposal: Independent Food Service Practices

Solid waste disposal is a major concern today. This study seeks to identify the current practices and attitudes of managers of independent food services toward solid waste management and the characteristics of food services which were most likely to be involved with a solid waste management progra

The Use of Thermal Capacity in Measuring the Effectiveness of Meals on Wheels Transport Containers

The Meals on Wheels (MOW) program is designed to help combat hunger in persons needing assistance. MOW has a duty not only to provide food but also to ensure that it reaches eligible clients safely. Given the population that MOW serves, transporting food safely takes on increased importance. This experiment focused on the major food safety issue of maintaining temperature integrity through the use of transport containers. For containers that did not contain electric heating elements, several factors influenced how fast the food temperature fell. Those factors included the U-value and size of the container as well as how many meals were in the container. As predicted, the smaller the U-value, the longer it took the temperature to fall. Larger containers did better at maintaining food temperatures, provided they were fully loaded. In general, fully loaded small and medium containers were better at maintaining food temperatures than larger containers loaded with the same number of meals

Sanitation of Gaming Chips

Those that work in and the customers who enjoy the casino environment may be at risk for exposure to infectious diseases, especially bacterial diseases. The purpose of this study to determine if and what type of bacterial microorganisms live on gaming chips. A total of 26 gaming chips (13 used actively in a casino and 13 never used) were utilized for the study. Swabs of the chips were performed and placed on blood agar Petri dishes where cultures were allowed to grow for 48 hours. The results of this growth showed a statistically significant number of bacteria and fungi development with a p \u3c 0.05. Additional statistical analysis was performed on the level of contamination based on used versus unused chips and on the location of the swab related to the obverse, reverse or rim of the chip, with overall results being statistically significant for the presence of pathogenic contaminants

Measurement of the top quark forward-backward production asymmetry and the anomalous chromoelectric and chromomagnetic moments in pp collisions at √s = 13 TeV

Abstract The parton-level top quark (t) forward-backward asymmetry and the anomalous chromoelectric (d̂ t) and chromomagnetic (μ̂ t) moments have been measured using LHC pp collisions at a center-of-mass energy of 13 TeV, collected in the CMS detector in a data sample corresponding to an integrated luminosity of 35.9 fb−1. The linearized variable AFB(1) is used to approximate the asymmetry. Candidate t t ¯ events decaying to a muon or electron and jets in final states with low and high Lorentz boosts are selected and reconstructed using a fit of the kinematic distributions of the decay products to those expected for t t ¯ final states. The values found for the parameters are AFB(1)=0.048−0.087+0.095(stat)−0.029+0.020(syst),μ̂t=−0.024−0.009+0.013(stat)−0.011+0.016(syst), and a limit is placed on the magnitude of | d̂ t| < 0.03 at 95% confidence level. [Figure not available: see fulltext.

MUSiC : a model-unspecific search for new physics in proton-proton collisions at root s=13TeV

Results of the Model Unspecific Search in CMS (MUSiC), using proton-proton collision data recorded at the LHC at a centre-of-mass energy of 13 TeV, corresponding to an integrated luminosity of 35.9 fb(-1), are presented. The MUSiC analysis searches for anomalies that could be signatures of physics beyond the standard model. The analysis is based on the comparison of observed data with the standard model prediction, as determined from simulation, in several hundred final states and multiple kinematic distributions. Events containing at least one electron or muon are classified based on their final state topology, and an automated search algorithm surveys the observed data for deviations from the prediction. The sensitivity of the search is validated using multiple methods. No significant deviations from the predictions have been observed. For a wide range of final state topologies, agreement is found between the data and the standard model simulation. This analysis complements dedicated search analyses by significantly expanding the range of final states covered using a model independent approach with the largest data set to date to probe phase space regions beyond the reach of previous general searches.Peer reviewe