Acute Hospital Portfolio - Catering Services in Northern Ireland Regional Summary (PDF 105 KB)

March 2003 - sets out the main findings from the study and key conclusions

A restauração nos transportes turísticos : o catering no comboio TGV europeu : projecto de empresa para explorar o catering do TGV em Portugal

Este projecto apresenta-se em três capítulos, antecedida da introdução onde serão apresentadas as questões teóricas, metodológicas e conceptuais. No primeiro capítulo faremos um enquadramento dos conceitos relacionados com o transporte turístico, em particular o ferroviário, onde serão focalizados a estratégia e competitividade, a gastronomia, a restauração, bem como catering. No segundo capítulo faremos a análise do catering do TGV europeu, analisando os serviços de catering de cada TGV, examinaremos a importância das linhas TGV para o futuro do turismo no espaço europeu, bem como esboçaremos um indicador de atractividade potencial do catering a bordo do TGV. No terceiro capítulo concentraremos o foco na concepção de um projecto empresarial para a exploração do catering a bordo do TGV para ligação de Lisboa a Madrid, tendo por base as previsões de passageiros anunciadas pela RAVE, projectando receitas e despesas potenciais para os próximos cinco anos, respeitando os indicadores de gestão para o sector, com base em três cenários (realista, optimista e pessimista). Finalmente, inferiremos se a empresa apresentará potencial para ser viável ou inviável do ponto de vista operacional e financeiro, com base nas opções tomadas ao longo do projecto de dissertação.

Evaluación del contenido sobre educación alimentaria en páginas web de servicios de catering: estudio piloto en el ámbito escolar

Introducción: Analizar la calidad de las páginas web de los servicios de catering en el ámbito escolar y su contenido en educación alimentaria, y tener una primera experiencia con la herramienta de evaluación EDALCAT. Material y métodos: Estudio descriptivo transversal. La población de estudio son páginas web de empresas de catering encargadas de la gestión de los comedores escolares. La muestra se obtuvo utilizando el buscador Google y un Ranking de las principales empresas de catering por facturación, escogiendo aquellas que tenían página web. Para la prueba piloto se seleccionaron diez páginas web según proximidad geográfica a la ciudad de Alicante y nivel de facturación. Para la evaluación de los sitios web se diseñó un cuestionario (EDALCAT), compuesto de un primer bloque de predictores de calidad con 19 variables de fiabilidad, diseño y navegación; y de un segundo bloque de contenidos específicos de educación alimentaria con 19 variables de contenido y actividades educativas. Resultados: Se han obtenido resultados positivos en 31 de las 38 variables del cuestionario, excepto en los ítems: “Buscador”, “Idioma” (40%) y “Ayuda” (10%) del bloque predictores de calidad y en los ítems: “Talleres”, “Recetario”, “Web alimentación-nutrición” (40%) y “Ejemplos” (30%) del bloque de contenidos específicos de educación alimentaria. Todas las páginas web evaluadas superan valores del 50% de cumplimiento de criterios de calidad y de contenidos mínimos en educación alimentaria, y sólo una de ellas, incumple el nivel de actividad mínimo establecido. Conclusiones: Los predictores de calidad y los contenidos específicos en educación alimentaria dieron buenos resultados en todas las páginas web evaluadas. La mayoría de ellas obtuvieron una alta puntuación en su valoración, y en su análisis individual por bloques. Tras el estudio piloto el cuestionario se ha modificado y se obtiene el EDALCAT definitivo. En líneas generales EDALCAT parece ser adecuado para evaluar la calidad de las páginas web de servicios de catering y su contenido en educación alimentaria, sin embargo el presente estudio no puede considerarse como validación del mismo.

O sal na alimentação dos jovens : avaliação e perceção do sal das refeições

RESUMO: Considerando que a pressão arterial elevada constitui um dos maiores fatores de risco para as doenças cardiovasculares, a sua associação ao consumo elevado de sal, e o facto das escolas constituírem ambientes de excelência para a aquisição de bons hábitos alimentes e promoção da saúde, o objetivo deste estudo foi avaliar o conteúdo de sal presente nas refeições escolares e a perceção dos consumidores sobre o sabor salgado. A quantificação de sal foi realizada com um medidor portátil. Para avaliar a perceção dos consumidores foi desenvolvido e aplicado um questionário a alunos das escolas preparatórias e secundárias e aos responsáveis pela preparação e confeção das refeições. Foram analisadas um total de 898 componentes de refeições, incluindo refeições escolares e de restauração padronizada. Em média, as refeições escolares disponibilizam entre 2,83 a 3,82 g de sal por porção servida (p=0,05), o que representa entre duas a cinco vezes mais as necessidades das crianças e jovens. Os componentes das refeições padronizadas apresentam um valor médio de sal que varia entre 0,8 e 2,57 g por porção (p=0,05), o que pode contribuir para um valor total de sal por refeição mais elevado comparativamente com as refeições escolares. O sabor das refeições é percecionado como sendo nem salgado nem insonso para a maioria dos estudantes, o que parece demonstrar habituação à intensidade/ quantidade de sal consumida. Os responsáveis pelas refeições, apesar de apresentarem conhecimentos sobre sal e a necessidade da sua limitação, demonstram barreiras e limitações e perceções à sua redução. A realização de escolhas alimentares saudáveis e adequadas só é possível se suportada por um ambiente facilitador dessas mesmas escolas. O impacto que o consumo de sal tem na saúde, em particular nas doenças crónicas, torna imperativa a implementação de estratégias de redução de sal ao nível da indústria e dos serviços de catering e restauração, em particular direcionadas para o público mais jovem.------------ABSTRACT Considering the fact that high blood pressure is a major rick factor for cardiovascular disease and its association to salt intake and the fact that schools are considered ideal environments to promote health and proper eating habits, the objective of this study was to evaluate the amount of salt in meals served in school canteens and consumers perceptions about salt. Quantification of salt was performed using a portable salt meter - PAL ES2. For food perception we constructed a questionnaire that was applied to students from high schools. A total of 898 food samples were analysed. Bread presents the highest value with a mean of 1.35 (SD=0.12). Salt in soups ranges from 0.72 g/100 g to 0.80 g/100 g (p=0.05) and main courses from 0.71 g/100 to 0.97 g/100g (p=0.05). Salt in school meals is high with a mean value from 2.83 to 3.82 g of salt per meal, which is between 2 and 5 times more than the RDA for children. The components of standardized meals have an average value of salt ranging from 0.8 to 2.57 g per serving, which may contribute to a higher intake of salt per meal compared to school meals. Moreover, a high percentage of students consider meals neither salty nor lacking in salt, which shows they are used to the intensity/amount of salt consumed. Despite the knowledge and perceived necessity about salt reduction, those responsible for cooking and preparing meals, still demonstrate barriers and limitation in doing so. Making healthy choices is only possible if backed up by an environment where such choices are accessible. Therefore salt reduction strategies, aimed at the food industry and catering services should be implemented, with children and young people targeted as a major priority.

Tracking cost savings from competitive tendering in the short and long run

A major initiative of the Thatcher and Major Conservative administrations was that public sector ancillary and professional services provided by incumbent direct service organisations [DSOs] be put out to tender. Analyses of this initiative, in the UK and elsewhere, found costs were often reduced in the short run. However, few if any studies went beyond the first round of tendering. We analyze data collected over successive rounds of tendering for cleaning and catering services of Scottish hospitals in order to assess the long term consequences of this initiative. The experience of the two services was very different. Cost savings for cleaning services tended to increase with each additional round of tendering and became increasingly stable. In accordance with previous results in the literature, DSOs produced smaller cost reductions than private contractors: probably an inevitable consequence of the tendering process at the time. Cost savings from DSOs tended to disappear during the first round of tendering, but they appear to have been more permanent in successive rounds. Cost savings for catering, on the other hand, tended to be much smaller, and these were not sustained.

Your Guide to Healthy Eating Using the Food Pyramid

Do you want to feel good and have more energy? Do you want to maintain a healthy weight and help reduce your risk of becoming ill from high blood pressure, high cholesterol, heart disease, type 2 diabetes, cancer and other chronic diseases?Eating healthy food and being physically active are two of the most importantsteps that you can take to improve your health. To help you do this, follow the Healthy Eating Guidelines, use the Food Pyramid Guide and the Physical Activity Guidelines. Click here to download PDF 540kb FSAI Resource Publication -Healthy Eating and Active Living for Adults, Teenagers and Children over 5 yearsâ?" A Food Guide for Health Professionals and Catering Services:www.fsai.ie/WorkArea/DownloadAsset.aspx?id=11387

Building a Transition Community

Footprints is developing a Transition Community Initiative which will be another distinct area of work within the Healthy Living Project, as part of the group's ongoing endeavours to influence change within the Colin community, tackling health inequalities. The Building a Transition Community Initiative oversees the development of the grounds at Footprints Women's Centre and offers food growing training to local residents who will be encouraged to volunteer in the garden. A local gardener has been hired and oversees the development and training of the volunteers. The project will grow fruit and vegetables within the grounds of Footprints Women's Centre and this produce will be used within the Footprints Catering Services. Any supplies surplus to requirements will be used in schools in the neighbourhood. Skills learned by the volunteers will also be transferred to their gardens at home throughout the Colin neighbourhood. The aim is also to demonstrate how participation in this project will increase and improve the physical activity levels and mental wellbeing of residents. Part of theDemonstration Programme 2010-2012 Initiative Type Community Food Growing Projects Location Antrim Target Groups Women Partner Agencies safefood

Cup & Spoon Cafe

The Cup and Spoon Cafe at Ballyfermot Family Resource Centre offers all aspects of outside catering including; If you have a special occasion coming up and would like to have it catered for in your locality, then the Cup and Spoon is the perfect choice for home cooked, freshly prepared food. Our Cafe is open 8am to 2pm Monday to Friday.  Catering services can be offered outside these hours. Initiative Type Community Cafés Location Dublin 10

Kumppanuusohjelman strateginen johtaminen - Monitapaustutkimus puolustushallinnossa

Puolustushallinnossa syntyi 2000-luvun alussa strateginen aie keskittyä ydintoimintoihin, ulkoistaa pääosa tukitoiminnoista ja saavuttaa kustannussäästöjä, jotka voitaisiin kohdentaa ydintoimintoihin. Puolustusministeriö perusti ulkoistamisen hallinnoimiseksi kumppanuusohjelman, mihin kuului lähes alusta alkaen kuusi hanketta, jotka ovat nyt toteuttamisvaiheessa. Näistä valittiin neljä tähän tutkimukseen: maavoimien materiaalin kunnossapito, puolustusvoimien ruokahuolto, puolustusvoimien vaatetushuolto ja puolustushallinnon talous- ja henkilöstöhallinto. Kumppanuusohjelman strategisen johtamisen tutkimus perustuupuolustusministeriön ja puolustusvoimien asiakirja-aineistoihin sekä puolustushallinnon ylimmän johdon ja hankejohtajien haastatteluihin. Kumppanuusohjelmaa ja -hankkeita on seurattu vuodesta 2000 vuoden 2010 kevääseen asti. Tarkastelu kohdistuu strategiaprosessiin ja strategian sisältöön ”puolustushallinnon konsernissa”, johon kuuluvat tässä tutkimuksessa puolustusministeriö, pääesikunta ja puolustushaarat. Tutkimuksen tulokset tukevat viitekehyksessä esitettyjä näkökohtia. Laajan kumppanuusohjelman hallinta edellyttää hyvää strategisen johtamisen otetta. Selkeät päämäärät ja tavoitteet luovat perustan strategiaprosessille. Kumppanuusohjelman strategia muotoutui tarkastelujakson aikana niin strategiaprosessien kuin strategian sisällön suhteen. Toimiva ohjausjärjestelmä on puolustushallinnon avaintoimintoja strategisessa johtamisessa. Resurssiperusteinen strategia osoittautui tärkeäksi ulkoistamisissa ja sosiaalinen pääoma, erityisesti yhteisymmärrys osoittautui tärkeäksi tekijäksi konsernijohtamisessa. Kumppanuusohjelman strategisen johtamisen toimivuuden kehittämiseksi kartoitettiin tekijöitä, jotka muodostuivat tehokkaan strategisen johtamisen esteiksi. Esteitä kartoitettiin kumppanuusohjelmasta ja -hankkeista. Tutkimuksen tärkein kontribuutio kohdistuu strategisen johtamisen kehittämiseen. Se on mahdollista hankkimalla konsernin johtotasoilla yhteisymmärryskehittämisohjelmasta ennen ohjelman käynnistämistä, ottamalla huomioon strategisen johtamisen perusteet, ottamalla käyttöön jatkuva strategiaprosessi ja turvaamalla riittävä osaaminen kumppanuusohjelmassa ja -hankkeissa.

Effect of the implementation of the Hazard Analysis Critical Control Point (HACCP) prerequisite program in an institutional foodservice unit in Southern Brazil

The aims of this study were to investigate the hygienic practices in the food production of an institutional foodservice unit in Southern Brazil and to evaluate the effect of implementing good food handling practices and standard operational procedures using microbiological hygiene indicators. An initial survey of the general operating conditions classified the unit as regular in terms of compliance with State safety guidelines for food service establishments. An action plan that incorporated the correction of noncompliance issues and the training of food handlers in good food handling practices and standard operational procedures were then implemented. The results of the microbiological analysis of utensils, preparation surfaces, food handlers' hands, water, and ambient air were recorded before and after the implementation of the action plan. The results showed that the implementation of this type of practice leads to the production of safer foods.

Análise da relação causal entre imagem de destinos, qualidade, satisfação e fidelidade: um estudo de acordo com a percepção do turista nacional no destino turístico Natal

This dissertation aims to analyze the causal relationship between the quality of tourist services, satisfaction with the attributes and globally, fidelity and image of tourist destinations. Therefore, it was conducted an exploratory, descriptive research with quantitative analytical approach. Data collection was performed by a questionnaire addressed to tourists at the Augusto Severo International Airport and Bus station of Natal, the main points of entry and exit of tourists. The composition was simple random sampling by reaching the final number of 400 tourists interviewed. Among the main results, is an assessment of the quality of the components of the destination. It was noted that nine are the dimensions of perceived quality of tourism products and services of ―Sun and Sand‖ segment, that is, Beaches and Facilities, Public Equipment, Catering Services, Transportation, Hotel Equipment, Hotel Services, Entertainment & Attractions, Access to the Hotel and Hospitality. Moreover, it was concluded that the Preview Tourism Destination Image has little direct influence in the Consumer Satisfaction, and only indirectly in the Post-Purchase Behavior. While the Complex Tourism Destination Image exerts strong and direct influence on both factors, in the Customer Satisfaction Process and Loyalty, the dimensions of quality also claimed to be strongly influences both factors

MVVC - Museu virtual Viana do Castelo: Um guia turístico para a cidade

A UE tem manifestado em matéria de turismo, a necessidade de serem criados novos produtos turísticos, com base na oferta total e única de cada uma das localidades. Se existirem recursos naturais, recursos culturais, bem como uma oferta de serviços complementares que incluam uma rede viária de fácil acesso e aeroporto nas imediações, alojamento e restauração existem as condições necessárias para desenvolver (novos) produtos locais. Viana do Castelo, cidade do nordeste português localizada no topo do país, reúne os recursos naturais, culturais e os serviços descritos atrás, razão pela qual foi alvo da concepção de um guia turístico virtual, com o objectivo de desenvolver e promover os seus produtos (turísticos) na comunidade local. Denominado "MWC", Museu Virtual Viana do Castelo, o guia turístico virtual estará escrito em português. Pretende ser traduzido noutros idiomas, inclusive para língua gestual e Braille. ABSTRACT; EU defends the creation of new touristic products, underlining each country has its own potentialities. To create new touristic products, mean to develop the local opportunities there are to be worked out. If there are natural resources, cultural resources, as well services supported by a good road network including airport nearby, several kind of accommodation and catering services it is possible to create new (local) products. Viana do Castelo is a Portuguese city, located in the Norwest top of Portugal. It meets all the resources mentioned above and other more, the reason why it is being conceived a virtual touristic guide, to develop and to promete its products among its local community. Named "MWC”, the Viana do Castelo Virtual Museum will be written in Portuguese language and later on in another language, sign languages and Braille.

Centre Food Services

The catering section, at present, offers the following: The Resource Centre accommodates classes in Healthy Eating. In the near future we hope to offer Cookery Classes in Healthy Eating, and low income meals: teaching adults and children the importance of a healthy-balanced diet which is within a low income budget; showing them how to cook these meals; supervising groups while they cook a selection of dishes which incorporate the low cost, balanced diet Initiative Type Community Food Centres Meals on Wheels Nutrition Education and Training Programmes Location Dublin 10

Occupational stigmatization in the British hotel and catering industry

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[access To Basic Health Services And Associated Factors: A Population-based Study].

This study sought to identify factors involved in access to the services of a basic health unit. It is a cross-sectional, population-based study involving 101 randomly-selected families residing in the area covered by the health unit. An adult resident of each household was interviewed. The response variable was whether or not the resident frequented the health unit if he/she or anyone in the family required assistance to resolve a health issue. The independent variables investigated were service provision aspects, demographic and socio-economic characteristics, individual habits, morbidities and use of the health unit. In addition to descriptive and univariate analysis, logistic regression was applied in the multivariate analysis. The results show that access to the basic health unit is associated with the treatment received previously (OR = 3,224) with accessibility (OR = 0,146) and micro-area of residence (OR = 10,918). These findings suggest that access is related to the impressions created by the care received at the health unit and is based on experiences with the service, but can also be strongly modulated by individual aspects and factors related to the territory.