Evaluation Hotel Practices Toward Proper Food and Beverage Storage

Food and Beverage Analysis

Chemometrics in Food and Beverage

Scientists in the food and beverage industry are faced with many different quality control tasks, such as making sure that flavors meet certain standards, identifying changes in process parameters that may lead to a change in quality, detecting adulteration in any ingredient and identifying the geographical origin of raw materials. Food scientists who work for regulatory agencies, such as the F...

Benchmarking Hotel Capital Budgeting Practices to Practices Applied in Non- Hotel Companies

A survey was conducted to compare hotel capital budgeting practices employed within and outside the hotel sector. It was found that the propensity to inflate investment cash inflow projections outweighs the propensity to deflate cash inflow estimates and the tendency to inflate projected cash inflows is less in the hotel industry. Hotels exhibit a lower level of development with respect to revi...

Analyzing solid waste management practices for the hotel industry

The current study aims to analyze waste characteristics and management practices of the hotel industry in Hoi An, a tourism city in the center of Vietnam. Solid wastes from 120 hotels were sampled, the face-to-face interviews were conducted, and statistical methods were carried out to analyze the data. The results showed that the mean of waste generation rate of the hotels was 2.28 kg/guest/day...

School nutritional capacity, resources and practices are associated with availability of food/beverage items in schools

BACKGROUND The school food environment is important to target as less healthful food and beverages are widely available at schools. This study examined whether the availability of specific food/beverage items was associated with a number of school environmental factors. METHODS Principals from elementary (n=369) and middle/high schools (n=118) in British Columbia (BC), Canada completed a surv...