• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.6 no.2
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• pp.51-73
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• 2011

This study aims to examine factors affecting small food service business performance, which is assumed to be dependent primarily on its outskirt's residents. In contrast to the prior research, this paper measures saveral location traits as a separate service business success factor without including the factor in management factors. The empirical results show that small food service's sales can be determined significantly by business career in entrepreneurs' background features. Secondly, its sales can't be influenced by any psychlogical factors such as a desire of achievement, a propensity of risk taking and locus of control. It is assumed that questions about psychological traits based by the prior research do not suit for small food entrepreneur. Thirdly, qualified product have a significant effect on its sales. Finally, its sales can be significantly impacted by the number of customer chair.

• Industrial Engineering and Management Systems
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• v.13 no.2
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• pp.154-162
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• 2014

Effects of food scandals on religious belief, human health and even on causes of death indicate that firms and consumers are vulnerable to integrity risks in the global supply chain. Mitigating the integrity risk and maintaining the credence quality products like halal food is very challenging, if not impossible. Our aim in this research is to show that supply chain integration can mitigate the halal food integrity risk. To illustrate this idea, we have conducted case studies and interviews in seven Malaysian chicken supply chain focal firms. We unpack the halal integrity risks along the supply chain, such as production risk, raw material risk, food security risk, outsourcing practices risk, service risk, and logistics risk. The research argues that supply chain integration, such as internal integration and external integration practices, could minimize the halal integrity risk. The advantages of supply chain integration in mitigating the halal integrity risk are also highlighted in this paper.

• Journal of Microbiology and Biotechnology
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• v.34 no.2
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• pp.330-339
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• 2024

Corn cobs were fermented with Aspergillus niger to produce soluble dietary fiber (SDF) of high quality and excellent food safety. In this work, the fermentation process was optimized by single-factor test and response surface methodology (RSM). The optimal fermentation conditions were determined to be a material-liquid ratio of 1:30, an inoculum concentration of 11%, a temperature of 32℃, a time of 6 days, and a shaking speed of 200 r/min. Under these conditions, the SDF yield of corn cob increased from 2.34% to 11.92%, and the ratio of soluble dietary fiber to total dietary fiber (SDF/TDF) reached 19.08%, meeting the requirements for high-quality dietary fiber (SDF/TDF of more than 10%). Scanning electron microscopy (SEM) and Fourier-transformed infrared spectroscopy (FT-IR) analysis revealed that the fermentation effectively degraded part of cellulose and hemicellulose, resulting in the formation of a loose and porous structure. After fermentation the water swelling capacity, water-holding capacity, and oil-holding capacity of the corn cob SDF were significantly improved and the adsorption capacity of glucose, cholesterol, and nitrite ions all increased by more than 20%. Moreover, the total phenolic content increased by 20.96%, which correlated with the higher antioxidant activity of SDF. Overall, the fermentation of corn cobs by A. niger increased the yield and enhanced the functional properties of dietary fiber (DF) as well.

• East Asian Journal of Business Economics (EAJBE)
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• v.10 no.1
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• pp.71-81
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• 2022

Purpose - Foodservice production is predominantly susceptible to rampant calamities since it trusts on social gatherings and interactions. This research aims to elaborate a brief framework of the literature review on the research conducted for the Coronavirus outburst regarding the food service sector. Research design, Data, and methodology - The method used in research involving interpretation of the subject content in a text data through a systematic process of classification to identify the themes and coding is referred to as the qualitative content analysis. It can also be defined as a useful research approach method of analysis instead of an empirical analysis. Result - Based on ultimate systematic literature analysis, the author figured out that the vendors should be given importance to the digital traveling interventions as the shortest factor in foodservice processing firms. Designing new sources of revenue and implementing numerous canceled regulations are other resolution that helps challenges in food service industries Conclusion - The Coronavirus pandemic has affected the foodservice business leading to the permanent closure of some businesses. There is a need for a stimulus package from the state to revive these businesses since they play a great role in the economy's growth and are regarded as part of the economy, and most of their activity is undocumented.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.511-519
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• 2007

The purpose of this study was to evaluate satisfaction degree on menu served and identify food preference of the meal served to 271 business and industry foodservice workers from 4 institutions by gender difference. The demographics indicated that male(54.6%) and female(45.4%) were about an half each, mean age was ranged from 20 to 39 years old. The workers were not contented with most of menu quality attributes served from past foodservice operation. Primary complaint was improper temperature of the meal. Most workers liked meat and fish(52.1%) the most. Sensory quality evaluation from all workers was 3.37 points out of 5 points. However, female workers rated higher on the most of menu(3.72 points) compared with that of male workers(3.35 points), indicating that satisfaction was higher in the female workers(p<0.05). Mean preference of all the menu according to food type also have shown higher in female(3.52 point) than in male(3.45 point). Best food preference according to food type considering cooking method of male was given to barley rice, boiled rice with assorted mixtures, marine product stew, and Kimchi stew. On the other hand, females cared for curried rice, hash rice, and spaghetti but males have shown low preferences to those foods females liked. Also, females liked more of fried, grilled and broiled food. However, both males and females showed indifferent taste about the food cooked with steamed and stewed. From the findings, the business and industry foodservice workers were not well satisfied with menu quality considerably and differed in food preferences by gender clearly. Therefore, the manager of foodservice institution require to consider composition of gender ratio in menu preparation along with sensory quality evaluation to lead the successful foodservice management.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.215-231
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• 2010

This study analyzes the effects of success factors for starting business of food service industry on management performance giving executive suggestions. For this study, a survey was conducted to 270 restaurant founders in Daegu city. 237 copies of questionnaire were selected to take a regression analysis to test the hypotheses. The results of the test are as follows. First, the founder's personal characteristic factor has influence on business result. Concretely speaking, those who have enterprising characteristics proved to have influence on management performance. Second, physical surroundings, service and marketing factors had significant effects on business performance. Service factor among them was the most influential factor on business performance. Third, food quality and health-orientation factors had significant influence on business performance. Consequently, it is important to develop recipes for improving health and high-quality food materials because of well-being trends among people.

• Food Science and Industry
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• v.40 no.4
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• pp.31-39
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• 2007

• Culinary science and hospitality research
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• v.10 no.2
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• pp.84-106
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• 2004

Measuring and evaluating the business performance plays a very important role in managing business. It is both because business performance, in any types of industry, can be evaluated and managed properly only when the measurement of its performance is estimated and because its performance can be improved through an efficient and effective management. Therefore it is essential to build up the performance evaluation system to raise management efficiency of food service industry, to reinforce competitive power of food service industry. In this study, investigated the present performance evaluation system situation of the food service industry and introduced BSC as the main conceptional framework for evaluating the performance of the food service industry. Finally, this study discussed the possible method for building a balanced scorecard to the food service industry.

• The Journal of Fisheries Business Administration
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• v.45 no.2
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• pp.15-28
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• 2014

Concern about food safety among consumers is very high at the moment, because many problems related to food safety have occurred, such as Bovine Spongiform Encephalopathy (BSE). To improve consumers' reliability about food safety issue, government in every country have tried to set various food policy, and the Korean government has also tried to set consumers at ease about their diet, for instance, food traceability system. The aim of this study is to define consumer perceptions and intention to participation for solar salt traceability system. As the results, consumers generally have positive perception about solar salt traceability system, and the study identifies that attitude, reliability and availability significantly influence intention to participation for solar salt traceability system.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.12
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• pp.927-939
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• 2020

This study aims at investigating the effects of internal control effectiveness on business survival of food businesses in Thailand through the mediators of productivity improvement and value creation. In this study, 155 food businesses in Thailand are the samples of the study. The results show that internal control effectiveness has a significant influence on productivity improvement and business survival. Productivity improvement critically affects value creation and business survival while value creation is an important determinant of business survival. However, internal control effectiveness has no relationship with value creation. Also, productivity improvement explicitly mediates the internal control effectiveness-business survival relationships. In summary, internal control effectiveness can enhance firms' sustainable competitive advantage, superior performance and long-term survival. Firms need to focus on internal control effectiveness through investing their assets and resources and utilizing their abilities, competencies and capabilities in order to continuously develop and improve their appropriate concepts and characteristics in an organization. Better internal control effectiveness definitely leads to more long-term survival. To generalize the research results, future research needs to collect data from other businesses and industries. Increased response rate of the study is important for future research to verify and confirm the research results.