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The purpose of this paper is to understand how chefs working at five star hotels perceive the menu planning process.

Case studies were used to deeply investigate the menu planning process of five star hotels. Data were drawn from in situ interviews and documentation, which were examined via content analysis. After the coding process, themes and categories were extracted and corroborated by direct quotations.

The findings revealed that the menu planning process can be classified into five major categories. The first category consists of the prerequisites of planning a menu. The second category is “key issues” and encapsulates the managerial, consumer, gastronomic, marketing and external aspects of menu planning. The third category highlights key actors’ responsibilities in the menu planning process, while the fourth category, “trial and improvement,” elaborates on the iterative process of menu design and the key players and issues involved with it. Finally, the last category outlines the difficulties of menu planning.

In the existing academic literature, most research conducted about menu planning only provides conceptual framework while empirical information remains unexamined. However, this qualitative study aims to clarify the components of menu planning in more detail in terms of five star hotel firms that offer various food and beverage operations. The present study is an attempt to fill a gap in the existing literature on the subject.

Encouraging socio‐economic development in developing countries has resulted in many changes in the lifestyle of communities. Changes in dietary patterns are one of the main outcomes from the rapid socio‐economics advancement, for example excessive intake of fat, high‐protein diet (animal protein), salt and preservatives. Chronic diseases such as diabetes, coronary artery disease, hypertension and cancer are mostly related to diet. With the community becoming more nutrition and health conscious, one of the challenges faced is to make sure that the information and knowledge on diet and healthy lifestyle gets across to the community. This paper presents a model of web‐based diet system (WebDIET) that attempts to make diet information and menu plans that are customised to local preference more accessible via the use of Internet. The system is to be used by dieticians who serve as administrators and the public who are the end users. The dietary standard adapted in developing the system is Recommended Dietary Allowances (RDA) for Malaysia. The Malaysian Dietary Guidelines was also referred as it emphasises on Malaysian diet. The system consists of six modules namely Authentication Module, Menu Plan Module, Diabetic Menu Plan Module, Food Selection Module, Disease Info Module and Feedback Module. Diabetic menu plan module models the reasoning process employed by dieticians in suggesting menu plans. The planning task is solved using an artificial intelligence technique through the case‐based reasoning (CBR) approach. CBR, generally describes, the process of solving the current problem based on the proposed solution of similar problems in the past. Nearest Neighbour Algorithm was used to compute the similarities in weighted average. Tools used for the development of the system are Microsoft Visual Interdev, Microsoft FrontPage 2000, while HTML, VBScript and JavaScript are the scripting languages used to develop the system.

To report on the lessons learned during the implementation of TQM principles in Air China as a response to the dramatic changes in both international and domestic markets.

This research work is based on analysing secondary case studies in the airline industry to identify best practice and critical success factors of total quality management implementation. The use of SWOT analysis was selected in the case of Air China.

Air China is the largest air carrier in China in terms of traffic volume and company assets. It own most updated fleet and competent repairs and maintenances expertise. It owns good reputation in both international and domestic market, quality service and keeps the number of loyal frequent flyers rapidly increasing. Distracted by domestic operations in term of resources, organizational concentrations and management time, the international business get to be mediocre. China airline industry is growing faster than GDP increase, and the trend will continue in next five years. Air China faces imminent aggressive competition from world leading airlines and price wars triggered by domestic player, when Civil Aviation Administration of China has to deregulate under requirement of WTO agreements.

This paper is a case study reporting of the strengths, weaknesses, opportunities and threat analysis technique. The paper provides empirical data to identify those factors that play key role in implementing TQM successfully within the Airlines Industry and in particular Air China.

The perceived relationships between diet and health amongst a sample of working‐class women in North‐east England are examined, highlighting the impact of “food scares” current at the time of the research fieldwork on dietary beliefs and practice. Economic constraints are a major barrier to “healthier eating” in certain working‐class subcultures, but social conceptions of “good” food also often conflict with dietary advice. The findings of the research presented here demonstrate that this conflict may be heightened by the confusion and controversy attendant on “food scares”, causing anger and resentment amongst women, the principle recipients of dietary information.

This paper aims to examine whether using menu engineering (ME) together with activity-based costing (ABC) for menu analysis provides new insights into true menu profitability. The traditional ME approach only uses food costs to determine the contribution margin (CM) of individual menu items. This combined approach uses both food and traceable operating costs to estimate CMs more accurately.

An improved ME model was developed and tested in an oriental restaurant in Brazil. Direct observation of restaurant activities allowed most costs to be traced (not simply allocated) to individual menu items.

The results revealed small differences in the rankings between the traditional approach and ABC/ME, demonstrating that the integration of ABC with ME made it to possible to identify increased food-costs and lower CMs for all groups of menu items. The results also show that ABC methods are applicable to an oriental-style restaurant.

Just one restaurant and only 80 per cent of the menu were examined in this study. Future research should apply the model used here to other restaurant types located in different geographical areas to validate the approach.

The results suggest that ME can be improved upon by first assessing variable costs using ABC methods.

This paper combines two different analytic techniques (ME and ABC) into a new approach that reveals the true picture of profit and loss for a menu from a restaurant in Brazil.

The purpose of this paper is to enhance the relationship between research and practice. It addresses the question: How can practitioners’ use of generalisations be understood, with a view towards producing research-based generalisations that facilitate use in practice?

Language games are used to explore generalisation in practice, and the framework of pragmatic constructivism is adopted to characterise the generation of practice generalisation.

Practice is conceptualised as a complex set of clusters of organised actions run by a set of applied generalisations and driven by human intentions. Practice also encompasses reflective activities that aim to create the generalisations and reflect them into the specific circumstances to create functioning practice. Generalisations depend on underlying concepts. The formation and structure of concepts is explored and used to create the construction and use of different types of generalisation. Generalisations function as cognitive building blocks in constructing strings of interconnected functioning activities. Managers make their own functioning generalisations that, however, do not satisfy the research criteria for acceptable generalisations. The research/practice gap is shaped by the very different language games played.

If research is to be useful to practice, the generalisations produced must methodologically articulate the types of generalisation that pervade the methods with which practitioners construct functioning activities. Further research has to give more insight into such processes.

The paper contributes insight into both the generalisation debate and the research/practice gap debate.

The purpose of this paper is to explore evaluating the nutritional quality of menus by using software in professional kitchens.

Nutritional quality and the core factors used when evaluating the nutritional quality of menus are discussed. The empirical data were collected in 2008 by theme interviewing nine municipal food service employees. The data were analysed by a thematic analysis.

The results indicated that both positive and contributing factors emerged as follows: productisation of menu; using a plate model; length of a control period concerning the nutritional quality of the menu; checking the nutrition content when making changes in menus, dishes and food items; dealing with the results of the evaluation in the meetings; including the results in the service agreements; employers' positive attitude displayed towards software suppliers' training; including nutritional quality as a part of service quality; and implementing nutritional quality according to the job descriptions.

A variety of courses should be offered for the students concerning the guidance of food production by using software in professional kitchens; integrating working life into the curriculum; continuous training of the food service personnel; and cooperation with the professional kitchen's software suppliers. Moreover, further implications could involve, for example, developing and diffusing the national model for the nutritional quality follow‐up; and taking the Sinfos‐product information data bank into use.

Active updating of the software and training of the employees are needed in order to ensure the nutritional quality of menus.

Reports the development and successful implementation of a computer‐integrated production and operations management system (POM), encompassing schedule activities such as aggregate production plan, master production schedule and material requirements plan, and capacity activities such as financial plan, resource requirements plan, rough‐cut capacity plan and capacity requirements plan, at the planning level. POM’s icon‐menu driven system which associates icons with decision model spreadsheets makes it very user‐friendly, and facilitates the integration of decisions encountered by industrial/ manufacturing engineers and operations managers.

This study aims to evaluate the nutrient profile, carbon footprint and water footprint of one-month menus presented in five hospitals in Turkey and compare their environmental impacts with that of the Mediterranean diet.

The energy and nutrient content of menus were compared with recommendations of the Turkey Dietary Guidelines (TUBER) 2022. Nutrient profiles of hospital menus were evaluated using Nutrient Rich Food 9.3 (NRF 9.3) and SAIN-LIM models. The carbon and water footprints of the menus were calculated and compared with those of the Mediterranean diet.

Menus’ energy and nutrient content did not conform with TUBER 2022. The SAIN-LIM score of Hospital A (5.7 ± 1.1) was significantly higher than that of Hospitals C (4.8 ± 0.7, p = 0.001) and E (5.1 ± 0.7, p = 0.025). The carbon footprint of Hospital A was significantly lower (2.6 ± 0.3 kg CO₂ eq/person/day) and that of Hospital D (4 ± 0.9 kg CO₂ eq/person/day) was significantly higher than those of others (p < 0.001). While other menus were similar (p > 0.05), the water footprint of Hospital A was significantly lower (3.5 ± 0.7 L/kg, p < 0.001). In addition, if the menus were suitable for the Mediterranean diet, a reduction of 2.2–23.4% in the carbon footprint and 37.5–58.6% in the water footprint could be achieved. Moreover, menus’ carbon and water footprints were negatively correlated with NRF 9.3 and SAIN-LIM scores.

The primary aim should be to ensure that the planned menus follow the dietary guidelines. In addition, it is an undeniable fact that sustainable nutrition is a complex process with many dimensions. However, it seems possible to improve the nutrient profiles of the menus and reduce their environmental footprint with minor changes to be made in food services.

It seems possible to improve the nutrient profiles of the menus and reduce their environmental footprint with minor changes. For both health and environmental impacts, food services should switch to menus suitable for the Mediterranean diet.

The findings provide new insights into hospital menus’ quality and environmental impact.

Profiles the development of menu‐engineering models and, in particular, the movement supporting the quantification of all costs associated with the production of a menu item. Reports the findings of a study of upscale restaurant menu planners. While all menu planners adopted elements of menu engineering when planning menus, most rejected the opportunity to factor in non‐material direct costs as a major component of determining menu content and prices. In particular, individual dish labour cost was not considered an important menu‐planning criterion. Dishes which attracted low sales, but which planners felt added interest to the menu, were included on the menu. This supports the view of most advocates of quantitative menu analysis that the profitability of individual dishes on the menu is only one of several important criteria when designing the menu.