7-5 |
|
E. E. O'NEILL, CQS, LLC, 7500 Stevens Ridge Rd., Lincoln, NE 68516 Retail food service operations have always had to deal with both scientific and business oriented issues. Since the earliest days of retail food sales, regardless of the target audience and type of operation, there have been myriad issues and problems to be resolved. In the basic sense these could be business oriented (such as cash flow, competitive environment, labor, and others) or technically oriented (flavor, quality, consistency, safety, etc.). In recent years we have witnessed more concerns about certain aspects of such operations, ranging from flavor variety to culinary input to food safety. Some issues remain a near constant in the media, primarily those dealing with pathogenic organisms such as E. coli 0157:H7, L. monocytogenes, and Hepatitis A. Other areas are still much more in the emerging stage relative to their impact on food service operators, such as allergens and terrorism. This presentation will focus on how food scientists can take an active role in each of these areas. The scientist’s effectiveness can be enhanced by better understanding and appreciating the unique talents that key functional groups bring to the table. Appreciation of the role and jargon of marketing, sales, operations, culinary, finance, and similar corporate groups enhance the scientist’s ability to effectively interact and, ultimately, impact the bottom line. Improving product quality, adding tolerance to preparation procedures, supplying safe and consistent raw materials, development and implementation of quality and safety oriented procedures, and proactively addressing emerging issues (to name a few) are critical to an organizations long term growth and financial strength.
Session 7, Outreach to the hospitality and foodservice industry
|