Quality In Restaurants
Mostrando 1-12 de 18 artigos, teses e dissertações.
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1. Uma abordagem sobre os refeitórios no ambiente de trabalho: um estudo de caso múltiplo do ponto de vista da qualidade de vida dos trabalhadores
Resumo O percurso casa/trabalho é responsável por boa parte dos deslocamentos diários nas áreas urbanas, e que também ocorre durante o intervalo de almoço. Por isso, este trabalho tem o objetivo de abordar a questão dos refeitórios dentro das empresas e realizar um estudo de opinião sobre os refeitórios no ambiente de trabalho. Foi aplicado um ques
Gest. Prod.. Publicado em: 06/06/2019
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2. Good hygienic practices and identification of contamination sources in Hotel Food and Beverage sector
Abstract This study aimed to evaluate the application of good practices in hotel restaurants in Southern Brazil, relate these practices to the microbiological quality of the food offered, in addition to identifying contamination sources. The food and beverage sector of four hotels was evaluated by means of a checklist based on the Resolution 216/2014 of Ag�
Food Sci. Technol. Publicado em: 26/07/2018
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3. Relationship between the price of fish and its quality attributes: a study within a community at the University of São Paulo, Brazil
The aim of this study was to evaluate the associations between the products' market price and attributes related to fish purchase and consumption within a university community in Brazil. A structured questionnaire consisting of a five-point Likert scale was used. It was previously tested and made available to the university community via the Internet. The sa
Food Sci. Technol. Publicado em: 02/08/2013
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4. RESTAURANTE POPULAR: UMA FORMA DE ACESSO À ALIMENTAÇÃO ADEQUADA
The fight against hunger and food insecurity is present worldwide. The recognition that adequate food is a fundamental human right and that for the states together with civil society, its effectiveness was instrumental in establishing and implementing food security policies. Brazil has in recent years has developed a food security policy aimed at the realiza
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/03/2012
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5. Avaliação da qualidade microbiológica de sashimis a base de salmão, preparados em restaurantes especializados em culinária japonesa na cidade de Porto Alegre-RS. / Evaluation of microbiological quality of salmon-based sashimi, prepared in restaurants specialized in Japanese food in the city of Porto Alegre, Brazil
Nos últimos anos tem-se observado uma mudança no perfil alimentar da população, o que, associado à oferta de pescado de qualidade no mercado interno, pode direcionar o consumo, para novas formas de apresentação deste alimento. Os pescados, além de serem consumidos cozidos, também podem ser ingeridos crus, em pratos como sushi e sashimi, o que pode t
Publicado em: 2011
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6. Perfil nutricional da clientela atendida nos restaurantes comunitários do Distrito Federal
Proper nutrition is a right according to the Universal Declaration of Human Rights and a social right recently established by the Federal Constitution of Brazil. Bearing the national ideals of ensuring food and nutritional security in mind, the first community restaurant of the Distrito Federal was opened in 2001. Today there are ten community restaurants in
Publicado em: 2010
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7. Avaliação dos procedimentos de limpeza e desinfecção de superfícies realizados em restaurantes comerciais self-service do município de São Paulo / Evaluation of surfaces cleaning and disinfection procedures carried out in commercial self-service restaurants of the city of São Paulo
Evaluation of surfaces cleaning and disinfection procedures carried out in commercial self-service restaurants of the city of São Paulo. Introduction Sanitation procedures aim at controlling microorganisms to diminish food deterioration and minimizing the risks of foodborne disease. They are indispensable quality and food safety insurance. The foodborne dis
Publicado em: 2009
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8. Eficácia de ações educativas na melhoria do processo de fritura por imersão. / Effectiveness of educative actions in the improving of the process of the by frying immersion.
The objective of this study was to evaluate the effectiveness of educative actions in the improvement of the process of deep-fat frying in bars, snack bars and restaurants of the city of Salvador. Its an intervention study, randomized, double-blind, during the period of December of 2006 the July of 2007. Employees and/or owners of the establishments had been
Publicado em: 2008
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9. Estratégias mercadológicas da cadeia agroexportadora de frango de corte do Brasil
The objective of this paper was to identify and discuss the market strategies of the agri-exporting poultry chain in Brazil. The study was based on the focus enterprises (industries), which are the agents coordinating the diverse supply chains belonging to the poultry sector. An interview following a semi-structured script was made with six executives: two b
Publicado em: 2008
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10. ProduÃÃo de Alface Americana Utilizando Mulching Dupla Face, sob Diferentes TensÃes de Ãgua no Solo / Crisphead lettuce production using double face mulching, under different soil water tensions, in Lavras, MG.
GEISENHOFF, Luciano Oliveira. Crisphead lettuce production using double face mulching, under different soil water tensions, in Lavras, MG. 2008. 77p. Dissertation (Master in Agricultural Engineering/Water Engineering and soil) - Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil. Lettuce is the main horticultural plant in Brazil, both in t
Publicado em: 2008
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11. Escherichia coli O157:H7: ocorrência em ambiente de produção de leite na microrregião de Viçosa, adesão em diferentes superfícies e resistência a sanitizantes / Escherichia coli O157:H7: Occurrence in the area where milk that supplies Viçosa is produced, adhesion on several surfaces and resistance to the sanitizing products
The microbiological quality of raw milk has been given great attention due to the high count of mesophilic anaerobics and coliforms, which indicate contamination during processing and storing. Coliforms may also produce enzymes that compromise the quality of dairy products of which the raw milk is destined for. The scope of this work was to study the possibi
Publicado em: 2008
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12. Hygienic-sanitary aspects, food handlers, managers and consumers. The situation of the fast food restaurants in the city of Rio de Janeiro, RJ. / Aspectos higiênico-sanitários, manipuladores de alimentos, gerentes e consumidores: situação das lanchonetes do tipo fast food da cidade do Rio de Janeiro, RJ.
In the last years, due to the change in the eating habits, it is possible to observe an increase of the segment of meal production out of home. The fast food restaurants are the most expressive in the food service industry. However, they remain understudied in the aspects related to the hygienic-sanitary conditions, food handlers, managers and consumers. Thu
Publicado em: 2007