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https://www.readbyqxmd.com/read/29231039/alcohol-service-practices-a-survey-of-bar-and-restaurant-managers
#1
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
#2
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
#3
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
#4
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
#5
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
#6
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
#7
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
#8
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
#9
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
#10
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
#11
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
#12
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
#13
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
#14
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
https://www.readbyqxmd.com/read/28329715/psychological-distress-and-prejudice-following-terror-attacks-in-france
#15
Robin Goodwin, Krzysztof Kaniasty, Shaojing Sun, Menachem Ben-Ezra
Terrorist attacks have the capacity to threaten our beliefs about the world, cause distress across populations and promote discrimination towards particular groups. We examined the impact of two different types of attacks in the same city and same year on psychological distress and probable posttraumatic stress symptoms, and the moderating effects of religion or media use on distress/posttraumatic symptoms and inter-group relations. Two panel surveys four weeks after the January 2015 Charlie Hebdo attack (N = 1981) and the November 2015 Bataclan concert hall/restaurant attacks (N = 1878), measured intrinsic religiosity, social and traditional media use, psychological distress (K6), probable posttraumatic stress symptoms (proposed ICD-11), symbolic racism and willingness to interact with Muslims by non-Muslims...
March 16, 2017: Journal of Psychiatric Research
https://www.readbyqxmd.com/read/28317507/effects-of-a-hybrid-online-and-in-person-training-program-designed-to-reduce-alcohol-sales-to-obviously-intoxicated-patrons
#16
RANDOMIZED CONTROLLED TRIAL
Traci L Toomey, Kathleen M Lenk, Darin J Erickson, Keith J Horvath, Alexandra M Ecklund, Dawn M Nederhoff, Shanda L Hunt, Toben F Nelson
OBJECTIVE: Overservice of alcohol (i.e., selling alcohol to intoxicated patrons) continues to be a problem at bars and restaurants, contributing to serious consequences such as traffic crashes and violence. We developed a training program for managers of bars and restaurants, eARM™, focusing on preventing overservice of alcohol. The program included online and face-to-face components to help create and implement establishment-specific policies. METHOD: We conducted a large, randomized controlled trial in bars and restaurants in one metropolitan area in the midwestern United States to evaluate effects of the eARM program on the likelihood of selling alcohol to obviously intoxicated patrons...
March 2017: Journal of Studies on Alcohol and Drugs
https://www.readbyqxmd.com/read/28229474/residents-engagement-in-everyday-activities-and-its-association-with-thriving-in-nursing-homes
#17
Sabine Björk, Marie Lindkvist, Anders Wimo, Christina Juthberg, Ådel Bergland, David Edvardsson
AIM: To describe the prevalence of everyday activity engagement for older people in nursing homes and the extent to which engagement in everyday activities is associated with thriving. BACKGROUND: Research into residents' engagement in everyday activities in nursing homes has focused primarily on associations with quality of life and prevention and management of neuropsychiatric symptoms. However, the mere absence of symptoms does not necessarily guarantee experiences of well-being...
February 23, 2017: Journal of Advanced Nursing
https://www.readbyqxmd.com/read/28221948/a-state-by-state-assessment-of-food-service-regulations-for-prevention-of-norovirus-outbreaks
#18
Anita Kambhampati, Kayoko Shioda, L Hannah Gould, Donald Sharp, Laura G Brown, Umesh D Parashar, Aron J Hall
Noroviruses are the leading cause of foodborne disease in the United States. Foodborne transmission of norovirus is often associated with contamination of food during preparation by an infected food worker. The U.S. Food and Drug Administration's Food Code provides model food safety regulations for preventing transmission of foodborne disease in restaurants; however, adoption of specific provisions is at the discretion of state and local governments. We analyzed the food service regulations of all 50 states and the District of Columbia (i...
September 2016: Journal of Food Protection
https://www.readbyqxmd.com/read/28221943/food-allergy-knowledge-and-attitudes-of-restaurant-managers-and-staff-an-ehs-net-study
#19
Taylor J Radke, Laura G Brown, E Rickamer Hoover, Brenda V Faw, David Reimann, Melissa R Wong, David Nicholas, Jonathan Barkley, Danny Ripley
Dining outside of the home can be difficult for persons with food allergies who must rely on restaurant staff to properly prepare allergen-free meals. The purpose of this study was to understand and identify factors associated with food allergy knowledge and attitudes among restaurant managers, food workers, and servers. This study was conducted by the Environmental Health Specialists Network (EHS-Net), a collaborative forum of federal, state, and local environmental health specialists working to understand the environmental factors associated with food safety issues...
September 2016: Journal of Food Protection
https://www.readbyqxmd.com/read/28221849/restaurant-policies-and-practices-for-serving-raw-fish-in-minnesota
#20
Nicole Hedeen
The number of restaurants serving sushi within Minnesota is continuously increasing. The practices and protocols of serving raw fish are complex and require detailed planning to ensure that food served to patrons will not cause illness. Although the popularity of sushi is increasing, there is a lack of research on food safety issues pertaining to preparation of raw fish and sushi rice. To address this gap, the Minnesota Department of Health Environmental Health Specialists Network Food program collected descriptive data on restaurant practices and policies concerning the service of raw fish and sushi rice in 40 Minnesota restaurants...
October 2016: Journal of Food Protection
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