The purpose of this study was to examine the factors that affect a food service system and the satisfaction of food contractors' operations. 309 questionnaires were received. The statistical analyses used included descriptive analysis, factor analysis, t-test and one-way analysis of variance (ANOVA). Quality and hygiene, the menu and the environment were the three main factors of satisfaction.
The first of these items was the environment, followed by the menu, quality and hygiene. Gender and age were not significant among the three factors of satisfaction with food service. However, office workers were more satisfied than manufacturing employees with regard to the menu factor. The regression analysis showed that the menu, quality, hygiene and the environment could explain the food contractor's overall satisfaction with the operation, around 64.8%.
The quantity and complexity of the menu items affect the required production hours. If you have a menu with a lot of items that require difficult production techniques, you'll need more preparation time per item. If your menu consists of a limited number of dishes that require minimal preparation, you will need less time. The number of meal periods can affect the restaurant's productivity if the different menus for each period require time for preparation and dismantling.
In addition, different menus tend to involve a greater number of menu items, which also affects labor. It makes sense to look at every position and every change. For example, a breakfast cook who works with a limited breakfast menu and easy-to-prepare dishes can prepare many more meals in one hour than the cook on his night shift, who has a large number of dishes on the menu and needs more elaborate preparation. Generally, more waiters than cooks are needed for a given number of meals.
If only a single labor standard is developed for the restaurant, it will be more difficult to identify problems related to labor costs. The basic management of kitchens and food services carried out by the British Columbia Articulation Committee is authorized under an international Creative Commons Attribution 4.0 license, except where otherwise stated. In the catering industry, there is a wide range of food service equipment on the market, from a chopstick holder to a gueridon cart, with different qualities and dimensions. Having a solid understanding of both and how to manage them will be key to running a successful food service operation, whether it's a food truck or a large hotel.
A literature review was conducted to identify the important factors that consumers perceive when choosing a food service.
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