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https://www.readbyqxmd.com/read/29413702/waste-chimney-oil-to-nanolights-a-low-cost-chemosensor-for-tracer-metal-detection-in-practical-field-and-its-polymer-composite-for-multidimensional-activity
#1
Poushali Das, Sayan Ganguly, Priti Prasanna Maity, Madhuparna Bose, Subhadip Mondal, Santanu Dhara, Amit Kumar Das, Susanta Banerjee, Narayan Ch Das
Proper waste disposal from household and restaurants is becoming an important and recurring waste-management concern. Herein, a method of upcycling of waste kitchen chimney oil has been adopted to prepare fluorescent multifunctional carbon quantum dots. These nanodots showed superior biocompatibility, excellent optical properties, water solubility and high yield. Preparation of C-dots from highly abundant carbon source of waste refusals is highly effective in commercial aspect as well as in reducing the immense environmental pollution...
January 30, 2018: Journal of Photochemistry and Photobiology. B, Biology
https://www.readbyqxmd.com/read/29401085/creation-of-experience-based-celiac-benchmarks-the-first-step-in-pre-transition-self-management-assessment
#2
Laurie N Fishman, Jennifer Kearney, Maya DeGroote, Enju Liu, Janis Arnold, Dascha C Weir
OBJECTIVES: Transition planning for children with chronic disease includes the development of independence in many self-management tasks. Conditions that depend on diet have distinct skill sets not well assessed by the traditional transition-readiness tools. There has been literature that describes age-appropriate skill acquisition for diabetes and food allergy patients. However, there are no age-appropriate benchmarks established for celiac disease (CD). METHODS: CD experts (including physician, nurse, dietician, social worker, patient and parent) created a list of celiac-related tasks, which formed the basis of the survey...
February 3, 2018: Journal of Pediatric Gastroenterology and Nutrition
https://www.readbyqxmd.com/read/29374480/the-challenges-of-interventions-to-promote-healthier-food-in-independent-takeaways-in-england-qualitative-study-of-intervention-deliverers-views
#3
Louis Goffe, Linda Penn, Jean Adams, Vera Araujo-Soares, Carolyn D Summerbell, Charles Abraham, Martin White, Ashley Adamson, Amelia A Lake
BACKGROUND: Much of the food available from takeaways, pubs and restaurants particularly that sold by independent outlets, is unhealthy and its consumption is increasing. These food outlets are therefore important potential targets for interventions to improve diet and thus prevent diet related chronic diseases. Local authorities in England have been charged with delivering interventions to increase the provision of healthy food choices in independent outlets, but prior research shows that few such interventions have been rigorously developed or evaluated...
January 27, 2018: BMC Public Health
https://www.readbyqxmd.com/read/29373556/long-term-weight-loss-effects-of-a-behavioral-weight-management-program-does-the-community-food-environment-matter
#4
Shannon N Zenk, Elizabeth Tarlov, Coady M Wing, Stephen A Matthews, Hao Tong, Kelly K Jones, Lisa Powell
This study examined whether community food environments altered the longer-term effects of a nationwide behavioral weight management program on body mass index (BMI). The sample was comprised of 98,871 male weight management program participants and 15,385 female participants, as well as 461,302 and 37,192 inverse propensity-score weighted matched male and female controls. We measured the community food environment by counting the number of supermarkets, convenience stores, and fast food restaurants within a 1-mile radius around each person's home address...
January 26, 2018: International Journal of Environmental Research and Public Health
https://www.readbyqxmd.com/read/29305729/identifying-and-assessing-environmental-awareness-of-hotel-and-restaurant-employees-attitudes-in-the-amasra-district-of-bartin
#5
Cengiz Yucedag, Latif Gurkan Kaya, Mehmet Cetin
Environmental damage occurring on individual, institutional, and societal levels is one of the major problems in the world and results from mostly unconscious human behavior. This damage poses serious threats to human health and other habitats. The aim of this study is to determine the level of environmental awareness of hotel and restaurant employees in the Amasra District of Bartin, Turkey. For this purpose, a descriptive survey method is used to measure 16 items with a 5-point Likert scale. Data are obtained from 200 employees in the hotels and restaurants as of 2015...
January 5, 2018: Environmental Monitoring and Assessment
https://www.readbyqxmd.com/read/29242117/design-implementation-and-evaluation-of-an-internet-of-things-iot-network-system-for-restaurant-food-waste-management
#6
Zongguo Wen, Shuhan Hu, Djavan De Clercq, M Bruce Beck, Hua Zhang, Huanan Zhang, Fan Fei, Jianguo Liu
Catering companies around the world generate tremendous amounts of waste; those in China are no exception. The paper discusses the design, implementation, and evaluation of a sensor-based Internet of Things (IoT) network technology for improving the management of restaurant food waste (RFW) in the city of Suzhou, China. This IoT-based system encompasses the generation, collection, transportation and final disposal of RFW. The Suzhou case study comprised four steps: (1) examination of the required functionality of an IoT-enabled system in the specific context of Suzhou; (2) configuration of the system architecture, both software and hardware components, according to the identified functionality; (3) installation of the components of the IoT system at the facilities of the stakeholders across the RFW generation-collection-transportation-disposal value chain; and (4) evaluation of the performance of the entire system, based on data from three years of operation...
December 11, 2017: Waste Management
https://www.readbyqxmd.com/read/29231039/alcohol-service-practices-a-survey-of-bar-and-restaurant-managers
#7
Dawn M Nederhoff, Kathleen M Lenk, Keith J Horvath, Toben F Nelson, Alexandra M Ecklund, Darin J Erickson, Traci L Toomey
Excessive alcohol consumption can result from illegal sales to intoxicated patrons at bars and restaurants. We surveyed bar/restaurant managers about their practices in reducing illegal sales to intoxicated patrons. We found that managers were confident that they could refuse service to intoxicated customers but were less likely to have communicated necessary information to their staff on how to refuse such sales. Managers who agreed that a business in their community would be cited for overservice were more likely to be confident that they could handle customers who had been cut off from alcohol service...
January 1, 2017: Journal of Drug Education
https://www.readbyqxmd.com/read/29214851/weight-and-veterans-environments-study-waves-i-and-ii-rationale-methods-and-cohort-characteristics
#8
Shannon N Zenk, Elizabeth Tarlov, Lisa M Powell, Coady Wing, Stephen A Matthews, Sandy Slater, Howard S Gordon, Michael Berbaum, Marian L Fitzgibbon
PURPOSE: To present the rationale, methods, and cohort characteristics for 2 complementary "big data" studies of residential environment contributions to body weight, metabolic risk, and weight management program participation and effectiveness. DESIGN: Retrospective cohort. SETTING: Continental United States. PARTICIPANTS: A total of 3 261 115 veterans who received Department of Veterans Affairs (VA) health care in 2009 to 2014, including 169 910 weight management program participants and a propensity score-derived comparison group...
January 1, 2017: American Journal of Health Promotion: AJHP
https://www.readbyqxmd.com/read/29198522/role-of-compostable-tableware-in-food-service-and-waste-management-a-life-cycle-assessment-study
#9
Maurizio Fieschi, Ugo Pretato
It is estimated that in Europe 88-100 million tonnes of food waste are generated every year, with a Global Warming Potential (GWP) of around 227 MT of CO2 equivalents generated for their collection and disposal. A 12% of this waste is estimated to arise from food service within the hospitality sector, which includes quick service restaurants, casual and fine dining, contract catering (canteens, prisons, hospitals, schools etc.) as well as indoor and outdoor events and exhibitions. Given this considerable amount and that the mixed unsorted collection is often the only practicable way to handle such waste flows, the choice of tableware and cutlery can make a big difference in facilitating waste collection as well as in reducing the overall environmental impact of food waste management...
November 30, 2017: Waste Management
https://www.readbyqxmd.com/read/29166172/efficacy-of-listex-p100-at-different-concentrations-for-reduction-of-listeria-monocytogenes-inoculated-in-sashimi
#10
S Miguéis, C Saraiva, A Esteves
Sushi restaurants have become quite popular in Europe, with an increase in the consumption of the sashimi speciality. Pathogenic bacteria such as Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus have been reported in this kind of food. Controlling the presence and multiplication of L. monocytogenes is a challenge for food safety management systems owing to its ubiquitous presence and psychrotrophic growth. Bacteriophages have been used as pathogenic biocide agents for decades. The bacteriophage P100, present in LISTEX P100, was used in this study to understand the possibility of implementing a new critical control point for L...
November 22, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/29155182/inspector-perceptions-of-the-food-and-drug-administration-s-newest-recommended-food-facility-inspection-format-training-matters
#11
Jing Ma, Jooho Kim, Barbara Almanza
The Food and Drug Administration publishes the Food Code to guide restaurant inspections. The most recent version proposes a three-tier system categorizing violations as priority, priority foundation, and core. This study used a scenario-based questionnaire to examine inspector perceptions and preferences for inspection formats. Results suggest that inspectors would be able to maintain consistent evaluations when changing to the three-tier system, although the classifying terms under the three-tier system were confusing...
June 2017: Journal of Environmental Health
https://www.readbyqxmd.com/read/29151272/changes-in-alcohol-policies-and-practices-in-bars-and-restaurants-after-completion-of-manager-focused-responsible-service-training
#12
Kathleen M Lenk, Darin J Erickson, Toben F Nelson, Keith J Horvath, Dawn M Nederhoff, Shanda L Hunt, Alexandra M Ecklund, Traci L Toomey
INTRODUCTION AND AIMS: Irresponsible and illegal serving practices at bars and restaurants, such as sales to obviously intoxicated patrons, can lead to various public health harms. Training managers of bars and restaurants in the development and promotion of responsible alcohol policies may help prevent risky and illegal alcohol serving practices. DESIGN AND METHODS: We implemented a training program for managers of bars/restaurants designed to establish and promote responsible beverage service policies/practices...
November 19, 2017: Drug and Alcohol Review
https://www.readbyqxmd.com/read/28994868/foodborne-outbreak-simulation-to-teach-field-epidemiology-the-moroccan-field-epidemiology-training-program
#13
Imane Jroundi, Abdellatif Belarbi
BACKGROUND: Morocco in 2010 launched a new field epidemiology training program to enhance the skills of health professionals in charge of epidemiological surveillance and to investigate outbreaks; including foodborne diseases that represent a very substantial burden of disease. AIM: To apply an active learning method to teach outbreak investigation within a controled environment for field epidemiology trainees program at the Moroccan National school of public Health...
November 2016: La Tunisie Médicale
https://www.readbyqxmd.com/read/28947925/eating-well-while-dining-out-collaborating-with-local-restaurants-to-promote-heart-healthy-menu-items
#14
Linden M Thayer, Daniela C Pimentel, Janice C Smith, Beverly A Garcia, Laura Lee Sylvester, Tammy Kelly, Larry F Johnston, Alice S Ammerman, Thomas C Keyserling
BACKGROUND: As Americans commonly consume restaurant foods with poor dietary quality, effective interventions are needed to improve food choices at restaurants. PURPOSE: To design and evaluate a restaurant-based intervention to help customers select and restaurants promote heart healthy menu items with healthful fats and high quality carbohydrates. METHODS: The intervention included table tents outlining 10 heart healthy eating tips, coupons promoting healthy menu items, an information brochure, and link to study website...
2017: American Journal of Health Education
https://www.readbyqxmd.com/read/28876218/deaf-workers-in-restaurant-retail-and-hospitality-sector-employment-harnessing-research-to-promote-advocacy
#15
Hayley Stokar
A quarter-century after the passage of the Americans with Disabilities Act (ADA, 1990 ), workplace accommodation is still a struggle for deaf employees and their managers. Many challenges are the result of communication barriers that can be overcome through much needed-although often absent-advocacy and training. This article highlights the literature on the employment of deaf individuals in the United States service industries of food service, retail, and hospitality conducted from 2000 to 2016. Exploring dimensions of both hiring and active workplace accommodation, suggestions are made for how social work advocates can harness information and strengthen their approaches for educating managers and supporting workers...
July 2017: Journal of Social Work in Disability & Rehabilitation
https://www.readbyqxmd.com/read/28771508/follow-that-fish-uncovering-the-hidden-blue-economy-in-coral-reef-fisheries
#16
Shanna Grafeld, Kirsten L L Oleson, Lida Teneva, John N Kittinger
Despite their importance for human well-being, nearshore fisheries are often data poor, undervalued, and underappreciated in policy and development programs. We assess the value chain for nearshore Hawaiian coral reef fisheries, mapping post-catch distribution and disposition, and quantifying associated monetary, food security, and cultural values. We estimate that the total annual value of the nearshore fishery in Hawai'i is $10.3-$16.4 million, composed of non-commercial ($7.2-$12.9 million) and commercial ($2...
2017: PloS One
https://www.readbyqxmd.com/read/28527286/-possible-oral-transmission-of-chagas-disease-among-hydrocarbons-sector-workers-in-casanare-colombia-2014
#17
Liliana Patricia Zuleta-Dueñas, Ángela Johana López-Quiroga, Fernando Torres-Torres, Oneida Castañeda-Porras
INTRODUCTION: Trypanosoma cruzi, the etiological agent for Chagas disease, can be transmitted by oral intake of contaminated food or drinks. During epidemiological week 14 of 2014, two cases of acute Chagas disease were notified among hydrocarbons sector workers in Paz de Ariporo, Casanare. OBJECTIVE: To characterize the affected population, to establish control and prevention measures and to confirm the outbreak. MATERIALS AND METHODS: We conducted an outbreak investigation that included the following components: a) Search for symptomatic people compatible with Chagas disease according to the case definition for their referral to medical services; b) entomological survey (192/197 houses); c) sanitary inspection and microbiological analysis of food samples; and d) study of reservoirs...
June 1, 2017: Biomédica: Revista del Instituto Nacional de Salud
https://www.readbyqxmd.com/read/28473746/practices-related-to-tobacco-sale-promotion-and-protection-from-tobacco-smoke-exposure-in-restaurants-and-bars-in-kampala-before-implementation-of-the-uganda-tobacco-control-act-2015
#18
Steven Ndugwa Kabwama, Daniel Kadobera, Sheila Ndyanabangi, Kellen Namusisi Nyamurungi, Shannon Gravely, Lindsay Robertson, David Guwatudde
BACKGROUND: The Word Health Organization's Framework Convention on Tobacco Control calls on parties to implement evidenced-based tobacco control policies, which includes Article 8 (protect the public from exposure to tobacco smoke), and Article 13 (tobacco advertising, promotion and sponsorship (TAPS)). In 2015, Uganda passed the Tobacco Control Act 2015 which includes a comprehensive ban on smoking in all public places and on all forms of TAPS. Prior to implementation, we sought to assess practices related to protection of the public from tobacco smoke exposure, limiting access to tobacco products and TAPS in restaurants and bars in Kampala City to inform implementation of the new law...
2017: Tobacco Induced Diseases
https://www.readbyqxmd.com/read/28470638/-management-of-massive-intraoperative-blood-loss-using-a-case-study
#19
Andreas Pape, Angelo Ippolito, Joanna Warszawska, Florian Raimann, Kai Zacharowski
Massive intraoperative bleeding is a major and potentially life-threatening complication during surgical procedures. The lethal triade of hemorrhagic shock with metabolic acidosis, hypothermia and coagulopathy enhances bleeding tendency. Avoiding this vitious circle requires a well-structured and standardized procedure. Primary goals include the maintenance of adequate tissue oxygenation, restauration of proper coagulatory function, normothermia and homeostasis of acid-base and electrolyte balance. In the present article, these therapeutic goals and their pathophysiological background are illustrated with a clinical case example...
April 2017: Anästhesiologie, Intensivmedizin, Notfallmedizin, Schmerztherapie: AINS
https://www.readbyqxmd.com/read/28426639/restaurant-food-allergy-practices-six-selected-sites-united-states-2014
#20
Taylor J Radke, Laura G Brown, Brenda Faw, Nicole Hedeen, Bailey Matis, Priscela Perez, Brendalee Viveiros, Danny Ripley
Food allergies affect an estimated 15 million persons in the United States (1), and are responsible for approximately 30,000 emergency department visits and 150-200 deaths each year (2). Nearly half of reported fatal food allergy reactions over a 13-year period were caused by food from a restaurant or other food service establishment (3). To ascertain the prevalence of food allergy training, training topics, and practices related to food allergies, CDC's Environmental Health Specialists Network (EHS-Net), a collaborative forum of federal agencies and state and local health departments with six sites, interviewed personnel at 278 restaurants...
April 21, 2017: MMWR. Morbidity and Mortality Weekly Report
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