Douglas C. Nelson

Obstacles to nutrition labeling in restaurants.

OBJECTIVE This study determined the major obstacles that foodservices face regarding nutrition labeling. DESIGN Survey questionnaire was conducted in May 1994. In addition to demographic questions, the directors were asked questions addressing willingness, current practices, and perceived obstacles related to nutrition labeling. SUBJECTS/SETTING Sixty-eight research and development directors of the largest foodservice corporations as shown in Restaurants & Institutions magazines list of the top 400 largest foodservices (July 1993). STATISTICAL ANALYSES PERFORMED P tests were used to determine significance within a group for the number of foodservices that were currently using nutrition labeling, perceived impact of nutrition labeling on sales, and perceived responsibility to add nutrition labels. Regression analysis was used to determine the importance of factors on willingness to label. RESULTS Response rate was 45.3%. Most companies were neutral about their willingness to use nutrition labeling. Two thirds of the respondents were not currently using nutrition labels. Only one third thought that it was the foodservices responsibility to provide such information. Several companies perceived that nutrition labeling would have a potentially negative effect on annual sales volume. Major obstacles were identified as menu or personnel related, rather than cost related. Menu-related obstacles included too many menu variations, limited space on the menu for labeling, and loss of flexibility in changing the menu. Personnel-related obstacles included difficulty in training employees to implement nutrition labeling, and not enough time for foodservice personnel to implement nutrition labeling. APPLICATIONS Numerous opportunities will be created for dietetics professionals in helping foodservices overcome these menu- or personnel-related obstacles.

Older Americans' Dining Out Preferences

ABSTRACT Continuing growth of the older population segment has forced restaurants to prepare for dynamic social changes in the U.S. As the number of older Americans increases, physical and psychological changes associated with aging impact their dining out behavior. A survey of 407 Americans aged 55 and over was conducted in August 2001 in Indiana to determine how older Americans make eating out decisions. Results of this study suggest that older Americans are more likely to dine out for socialization than convenience. This paper provides useful information for restaurants to understand the growing older market and to make marketing plans.

A Simulation Study of Production Task Scheduling for a University Cafeteria

This study evaluates and compares how four different task scheduling procedures affect performance measures (i.e., labor use and makespan) of a university cafeteria kitchen. A simulation model and analysis of variance (ANOVA) are used to determine whether main effects (i.e., operation days/menus and dispatching rules) result in better performance measures. Results indicate that all main effects and the interaction effect between days/menus and dispatching rules are significant on labor use. Although operation days/menus affect makespan, dispatching rules do not. Longest holding time, longest processing time (LHLP), the cafeteria’s current dispatching rule, usually results in the worst or highest labor use. On the other hand, employing the shortest processing time (SPT) dispatching rule would result in the best or lowest labor use, but at the risk of exceeding holding times. Consequently, to balance both labor use and food holding time guidelines, the study recommends a rule of longest holding time, shortest processing time to schedule food preparation at this university cafeteria.

The Impact of Safety Training on Work-Related Injuries at Eating and Drinking Places

Abstract The overall goal of this pilot study was to examine the impact of safety training on work-related injuries in the foodservice industry and obtain information that can be used to reduce their incidence rate. Due to the low number of reported injuries, statistical significance was not established between any of the factors investigated and the reported injury rate. However, it would appear that the time of day employees worked appeared to impact the injury rate; most of the injuries occurred at night. The injury rate was lower if the training was conducted by a manager. However, if another employee conducted the training the rate was higher than if no training had been conducted.

A comparison of the efficacy of chef knife-cleaning methods

ABSTRACT Improperly cleaned and sanitized chef knives present a potential contamination risk and a source for foodborne illness. This study compared the efficacies of two cleaning methods (three-compartment manual dishwashing and sanitizer wiping) at removing food soils from contaminated chef knives. Knife-washing procedures were standardized after observing knife-cleaning behavior in a kitchen. Adenosine triphosphate bioluminescence was used to measure levels of organic soils. Results indicated that the three-compartment manual dishwashing was more effective at removing food soils from knife surfaces than the sanitizer wiping (P < .0001). This study also assessed the influence of other factors on the soil removal efficacies.