Teaching and Productivity Models
Productivity Enhancement, Traceability Improvement, Food Surplus and Food Waste Management in the Central Kitchen of a Large Airline in Thailand
Paper Presentation in a Themed Session Witaya Siripanwattana, Chanchana Siripanwattana
This research aims to 1) improve the efficiency and productivity in the central kitchen of a large professional institution in Thailand; 2) propose productive ways to reduce food waste, food surplus, and other wastes as well as traceability in the food processes; 3) propose a productive management model for the central kitchen management in Thailand and its applicability to other countries. The focusing areas included the purchasing unit, quality assurance unit, product units, inventory unit, and delivery unit of the central kitchen of a large airline corporation in Thailand. Business management was analyzed through strategic management and system analysis. We also conducted production management analysis, logistics, and supply chain management analysis in order to gain key requirements, key activities, and key resources to improve productivity, increase revenue, and reduce waste, including food waste and food surplus in the production and logistics processes. Key results involve the reduction in food waste, food surplus, waiting time, as well as used resources, the rise of the new products using food waste and food surplus as the main ingredients, the efficiency of equipment usage, the increased traceability ability under Enterprise Resource Planning (ERP) software implementation, and the increase in food safety quality level.
A Study of Sake Elaboration Made by Six Rice Varieties
Paper Presentation in a Themed Session Chi Chieh Hu, PinYu Nieh, Chien Hao Chen
Rice is one of the most important food staples in Taiwan. However, due to the changing global food cultures, the consumption of rice is decreasing. In order to reduce the rice overproduction problem, the Sake-brewing using domestic rice could be an alternative solution. Six varieties of quality domestic rice were selected for this study: Yangxinji 71, Yilan No.9, Kaohsiung No. 145, Kaohsiung No. 147, Taishou No. 9, and KH-15182. Koji fungus Aspergillus oryzae is selected for the solid-state culture as the saccharification enzyme source of the rice starch. The yeast Saccharomyces sake were selected for the alcoholic fermentation. Physicochemical analysis was carried out after the sake-brewing. Result shows the alcohol concentrations are between 10 to 14. The pH volumes are between 4.3 to 4.4. The KH-15182 contained highest residual sugar and the Yilan No. 9 had the lowest. Kaohsiung No. 145 showed the highest in total acidity and the lowest was Yilan No. 9. Further studies are needed in order to select the best quality rice variety for the Sake elaboration.
Exploring the Important Factors and Skills of Constructing Culinary Arts Teaching Massive Open Online Courses (MOOCs)
Paper Presentation in a Themed Session Tsong Zen Liu
Massive Open Online Courses (MOOCs) have brought a disruptive innovation idea to teaching and learning methods for the last ten years. On the other hand, traditional food production teaching method focused on the physical advising between teachers (masters) and students at the kitchen. In order to spread the food production knowledge and skills, National Kaohsiung University of Hospitality and Tourism have constructed seventeen culinary art teaching online courses, and won many excellent awards for the last six years. This study tried to explore the important factors and skills of constructing successful culinary art teaching MOOCs from the cases study of these online courses. Interview and observation methods will be used to discover the facts during the development and management of these online courses. Important features of course design plan, course filming, film post processing, course propagation and course operation will be revealed at this study. Results of this study will provide the reference practices to the practical operation courses in the future.
