• Asia-Pacific Journal of Business
• /
• v.9 no.2
• /
• pp.15-37
• /
• 2018

The purpose of this paper was to explain on the conceptualisation of the Halal Orientation strategy (HOS) based on operation strategy perspective. The four variables constitute in HOS are staffing, materials, production process and storage together with transportation. By focusing on HOS, the manufacturers reinforce improvement in quality, cost control, time and flexibility of the production Halal food industry in Malaysia which is the performance objective of market competitiveness in Malaysia context. A self-administered questionnaire was designed and used to assess the significant of HOS that lead to improve quality, cost control, reduction in time and the flexibility among Halal food manufacturers in Malaysia. From a total of 443 Halal food manufacturers were involved in this study, only 137 respondents are usable for this research. The study showed significant results for the manufacturers to focus in Halal Orientation strategy (HOS) which have positive impacts on quality, cost control, time and flexibility. This research aimed to measure the HOS among food firms in Malaysia and to determine HOS in relation with the performance objective of operational outcomes.

• Food Science and Biotechnology
• /
• v.18 no.4
• /
• pp.954-958
• /
• 2009

Effects of controlled- and uncontrolled-pH operations on phenylalanine ammonia lyase (PAL) production by a recombinant Escherichia coli strain were investigated at uncontrolled-pH ($pH_{UC}$) and controlled-pH ($pH_C$) of 5.5, 6.0, 6.5, 7.0, 7.5, 8.0, and 8.5 in bioreactor systems. The results showed that the recombinant PAL activity was improved significantly by controlled pH strategy. Among the $pH_C$ operations, the highest PAL activities were obtained under $pH_C$ 7.5 strategy where cell mass ($OD_{600\;nm}$) and PAL activity was 1.3 and 1.8 fold higher than those of $pH_{UC}$, respectively. The maximum PAL activity reached 123 U/g. The $pH_C$ 7.5 strategy made recombinant plasmid more stable and therefore allowed easier expression of PAL recombinant plasmid, which increased PAL production. It was indicated that the new approach (controlled-pH strategy) obtained in this work possessed a high potential for the industrial production of PAL, especially in the biosynthesis of L-phenylalanine.

• KSBB Journal
• /
• v.28 no.3
• /
• pp.213-215
• /
• 2013

A high-throughput screening strategy was developed to simplify the selection process for improved mannitol producing strain after chemical mutagenesis. Ethylmethyl sulfonate (EMS) was used as a chemical mutagen to alter the fructokinase-I gene which is an essential enzyme to metabolize fructose for growth. Leuconostoc mesenteroides treated with EMS were plated on the modified MRS solid medium containing fructose as a sole carbon source. Strains showing inhibited growth were primarily selected to evaluate the mannitol producing ability. By applying this strategy, L. mesenteroides ATCC 8293 M1, L. mesenteroides ATCC 9135 M3 and L. mesenteroides D1 M3 showed improvement in mannitol production.

• Journal of Contemporary Eastern Asia
• /
• v.17 no.1
• /
• pp.152-167
• /
• 2018

Until recently, Japanese cuisine was known only for sushi and was still considered exotic outside the archipelago. However, today the number of specialized restaurants which serve other traditional foods is constantly increasing all over the world, making Japanese gastronomy one of the most influential. Japanese government has supported the promotion of national cuisine worldwide in different ways, making washoku (Japanese traditional cuisine) one of the main elements of Japan's soft power and cultural diplomacy. In this paper, I will analyse the connection between Japan's gastrodiplomacy, defined as the use of typical food and dishes as an instrument of soft power, and Japan's food security strategy. I will argue that the strategy of promotion of washoku worldwide is not a mere act of popularization of Japanese food but it is strictly related to the issue of the low self-sufficiency rate of the country, as the main objective of the government is the raise of food export, in order to foster agricultural production and improve self-sufficiency.

• Korean journal of food and cookery science
• /
• v.23 no.6
• /
• pp.1003-1014
• /
• 2007

This research aimed to assess the relationships between restaurant production strategies, service systems, and business performance. The sample included 202 questionnaires collected from exclusive high-end hotels located in the Seoul area of Korea. The questionnaires were analyzed using SPSS 12.0. The hypotheses were verified by applying frequency analysis, reliability analysis, factor analysis, correlation analysis, and regression analysis. The results are summarized as follows. First, it was found that the F&B production strategies of the hotel restaurants had a positive (+) effect on business performance. Second, the F&B production strategies positively influenced the service system, and the service system had an effect on business performance.

• Culinary science and hospitality research
• /
• v.13 no.4
• /
• pp.107-118
• /
• 2007

This research aimed to understand the relationship between comparative superiority elements of the supply chain activities for food supplies in the hotel industry. The samples are obtained from exclusive hotels located in the Seoul area. A statistic package program called SPSS was employed to conduct reliability analysis, factor analysis, t-test, correlation analysis, and multiple regression analysis. Results of a multiple regression analysis between supply chain management and food production strategies were as follows; company's characters and cooperative relations with suppliers had a significant impact on cost while quality was significantly affected by company's characters, information system, cooperative relations with suppliers, and supply chain activities. It was revealed that all factors had a significant impact on flexibility and delivery date.

• Culinary science and hospitality research
• /
• v.14 no.2
• /
• pp.153-169
• /
• 2008

The purpose of this study is to determine the effects of production strategies operated by franchisors in the food service industry on the franchisees' culinary competence and subsequently franchisees' satisfaction with performance and recontract intention. In order to accomplish this purpose, two franchised enterprises which used mass-purchasing and mass-producing before distributing to each franchisee for the production strategies were participated and eventually 287 franchisees responded to this survey. Factor analysis and Cronbach's alpha showed the validity and internal consistency for the survey questionnaire. LISREL(8.72) was used to test the relationships between variables; production strategy, culinary competences, franchisee satisfaction, and recontract intention of the franchisees. The results present that the franchisees' satisfaction with the management system, quality of distribution, and quality of foods influenced on differentiation performance and supply performance of franchisees. On cost performance, only satisfaction with the food cost had an impact. The higher franchisee satisfaction with the franchisees' operations was, the higher recontract intention was in the franchise business. The results suggest the critical points for improving foodservice supplying system as well.

• Journal of Microbiology and Biotechnology
• /
• v.23 no.9
• /
• pp.1244-1252
• /
• 2013

Sugar beet pulp is an abundant industrial waste material that holds a great potential for bioethanol production owing to its high content of cellulose, hemicelluloses, and pectin. Its structural and chemical robustness limits the yield of fermentable sugars obtained by hydrolyzation and represents the main bottleneck for bioethanol production. Physical (ultrasound and thermal) pretreatment methods were tested and combined with enzymatic hydrolysis by cellulase and pectinase to evaluate the most efficient strategy. The optimized hydrolysis process was combined with a fermentation step using a Saccharomyces cerevisiae strain for ethanol production in a single-tank bioreactor. Optimal sugar beet pulp conversion was achieved at a concentration of 60 g/l (39% of dry weight) and a bioreactor stirrer speed of 960 rpm. The maximum ethanol yield was 0.1 g ethanol/g of dry weight (0.25 g ethanol/g total sugar content), the efficiency of ethanol production was 49%, and the productivity of the bioprocess was 0.29 $g/l{\cdot}h$, respectively.

• Journal of Crop Science and Biotechnology
• /
• v.10 no.2
• /
• pp.73-78
• /
• 2007

The green revolution has significantly helped in increasing the food production. So far, various breeding methods have been exploited, besides them recombination DNA technology provides another approach for increasing the food production. By means of this technology the losses in food production incurred by various biotic and abiotic stresses can be effectively controlled. In most of the transgenic studies scientists have used antibiotic resistant genes as markers for easy selection of transformants but there are risks involved in use of GM foods. To make such foods safer and environment friendly we have discussed a novel strategy i.e. Cre-lox which involves site specific recombination. By means of Cre-lox the marker genes can be specifically removed once the selection of transformants is over. In addition, this strategy can be used to module the hybrid chromosomes, avoid gene silencing and incorporate single copy of a transgene for its higher expression.

• Culinary science and hospitality research
• /
• v.12 no.1 s.28
• /
• pp.157-172
• /
• 2006

Food Culture is formed in a unique culture heritage in some areas harmonized with social factors mixed with geographical conditions, natural environment, culture and religion. The more the life skill develops highly, the more people focus on improvement of the life skill in order to realize a delightful and convenient life, and plan an increase of production. Recently food-service companies have changed very quickly with economic environment. Such change will be continued and its speed will be more faster than now. Many food-service companies will disappear for weak competition, if they don’t manage adequately in such a case. Therefore, food-service companies have to search for an efficient, unique and creative management strategy. In such a viewpoint, Kyunggi-do designated five local cities as a model of Food Culture Streets greeting Welcoming Year of Kyunggi-do in 2005. The purpose of this study is to serve the healthy food to visitors visiting the Food Culture Streets and to do public relations about the excellence of their traditional food. In addition, this study includes improving tastes and qualities of food through education about cooking skills, management strategies and the best service with unique and creative menu development. Accordingly, we need to analyze the factors continuously on the business of food culture streets, and intend to use them as a database for high quality education and activity of food service industry in the future.