TY - GEN
T1 - Challenges on the Implementation of Cook-Chill System in School Foodservice
AU - Mat yusoff, Norhayati
AU - Muhammad, Rosmaliza
AU - Abd ghani, Fatimah
AU - Roselina, Elsa
PY - 2022/3/31
Y1 - 2022/3/31
N2 - This paper aims to identify the challenges of the cook-chill system implementation in school foodservice. In this qualitative approach, data were gathered through interviews with food contractors in seven different school in Selangor. Three issues, including a lack of awareness about the cook-chill system, inadequate management, and lack of training, were discovered using qualitative content analysis (QCA). The respondents believed the system was better suited for airlines or hospitals than school foodservice operations, which produced a large volume of meals everyday. This study could contribute a better understanding on the complexity of the cook-chill system, particularly for the school foodservice.
AB - This paper aims to identify the challenges of the cook-chill system implementation in school foodservice. In this qualitative approach, data were gathered through interviews with food contractors in seven different school in Selangor. Three issues, including a lack of awareness about the cook-chill system, inadequate management, and lack of training, were discovered using qualitative content analysis (QCA). The respondents believed the system was better suited for airlines or hospitals than school foodservice operations, which produced a large volume of meals everyday. This study could contribute a better understanding on the complexity of the cook-chill system, particularly for the school foodservice.
KW - School foodservice
KW - cook-chill system
KW - challenges
KW - implementation
UR - https://ebpj.e-iph.co.uk/index.php/EBProceedings/article/view/3265
U2 - 10.21834/ebpj.v7i19.3265
DO - 10.21834/ebpj.v7i19.3265
M3 - Conference contribution
VL - 7
SP - 85
EP - 92
BT - 10th AMER International Conference on Quality of Life
ER -