From catering organisations to environmental and health related public catering systems

Based on the political legitimacy for healthy food and environment by the citizens, the traditional public catering is suggested to be conceptualised as a public catering system. This Luhmann inspired systems notion conveys the boundary between the catering system and its environments, stressing the environmental communication and adaptation by catering systems. However, environmental communication needs more developed and particular environmental constructions to be implemented on the level of particular catering systems. Organisational and communication research on the shop floor is needed in order to solve particular tensions. The systems approach to catering discloses how profound a change is at hand when actors simply try to connect the aspects of health and environment to public catering

The study of consumption patterns and expectations of organic catering consumers in Taiwan

This report was presented at the UK Organic Research 2002 Conference. Organic catering is increasingly provided in public and private food services. In Taiwan, most organic catering is vegetarian and affiliated with organic food stores. These offer diners organic meals to make themselves competitive to attract target markets, and provide related information to improve consumers’ knowledge of organic foods and hopefully increase their consumption. Organic catering consumers’ knowledge of organic foods, attitudes toward consumption, and consumption behavior are all related. Consumption is affected by gender, marital status, age, religion, education, occupation, personal health, family health and expenditure allowance. Regular organic catering customers emphasize “balanced nutrition” and “certification or reliability of organic sources”. The obstacles to consumption for non-regular organic catering consumers are “too expensive” and “difficult to find”. Most organic catering consumers prefer the service styles “health-themed restaurant” and “located inside the organic food stores”

Organic foods in catering – the Nordic perspective

Catering is beginning to be an important sales channel for organic foods in the Nordic countries. However implementing organic foods in today’s complex catering systems is far from easy. Therefore primary players in the fields of marketing and promotion or organic foods in catering have established a Nordic network. The Nordic network has been able to carry out a study on the perspectives in organic foods in catering through a grant from Nordic Industrial Fund and with the support from Danish Veterinary & Food Administration and Danish Technical University. The study has resulted in this report, which is prepared on the basis of interview meetings in the five Nordic capitals. The study has been carried out in close cooperation with partners in each of the Nordic countries

Unraveling the complexity of the organic catering supply chain

The last decade supply chains other than retail are becoming more interesting for organic sales because of significant market growth. In this out of home sector the article’s focus is on catering, since that’s where professionalism with respect to marketing and logistics has developed best. A model of the catering supply chain will show it’s organisational complexity, which is often mentioned as the main obstacle for introducing organic food. In this paper it is shown that this is a problem indeed, yet it relates to non-organic issues. It is shown that, by decomposing the problem of introducing organic food in catering, it can be embedded in a more general context leading to opportunities in knowledge transfer and other priorities in how to upscale organic catering

Ethical consumerism. How are caterers coping?

Active ethical consumerism is much less obvious in the behaviour of consumers when they eat outside the home. The catering industry argue that the majority of consumers are primarily driven by the taste of food, convenience and the service they receive when eating out. This article examines the drivers for ethical provisioning within the catering industry

Catering for different learning styles

This paper describes a study to investigate the possibility of applying a quick and simple front‐end to multimedia presentations. The front‐end will determine the user's learning style and suggest a suitable navigation method The paper recognizes not only different learning styles which influence learners’ performance, but also the practical use of valid learning styles’ measurements

The usage of mobile application to teach practical skills among catering students

Latest educational media based on mobile application nowadays is an important tool for teaching and learning which can help to attract the students’ attention and the students will be more efficient since they can study by their own anywhere and anytime with different situations surround them. This paper focuses on the usage of the mobile application in teaching practical skills among catering students. In line with the issues nowadays where the live demonstration is too backdated rather than use the mobile application to enhance the enjoyment of the cooking process in catering classroom. Teaching and learning with the mobile application was perceived to assist the learning process in cooking by following ways: increasing the comprehension of the cooking process and real-time to reassurance in the cooking process, enhancing the enjoyment of the cooking process and acquire new cooking skills. The findings show that the usage of mobile application is at moderate level. On the other hand, the positive implication towards students is at medium level. Overall, for this study, researchers found that the usage of mobile application among catering students was good and perceived positively towards students