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The purpose of this study was to examine the effects of eating a total vegan “space diet”, ad libitum, on nutrient intake, weight and mood in a group of 16 non-vegetarians. The 10-day diet was repeated three times within the 30 day study. A weekly mood questionnaire was administered to the 16 subjects of the study and to a control group prior, during and post consumption of the vegan diet. Consumption of the diet produced a mean weight loss of 1.7 kg. In addition, two mood factors changed significantly between the pre-study, study and post-study periods: vigor and fatigue. The effect of the diet on mood appeared to be more related to the weight loss than to the effects of diet. The nutritional profile of the diet was satisfactory with the exception of its low calcium level and high fiber level.

Excerpt] We all know that the most important thing about a restaurant—the thing that stands out and shapes a guest's experience—is the food. Not only that, but we can name other elements that are crucial to the guest's restaurant experience, including staff, service, location, ambience and decor, menu, and overall execution. But restaurants can survive weaknesses in all those areas and still remain in business. We've all seen those places. What a restaurant cannot survive is failure of financial management, including focusing on revenue, profit, expenses, debt, and appropriate staffing levels. It's true that restaurants fail due to market factors or even due to a lack of expertise, but as we see it, the financial side of the restaurant business doesn't get the attention it deserves. For this reason, in this chapter we explain the specific connection between the elements of foodservice management and the income statement and balance sheet. Our goal is to focus on restaurant success factors by discussing these two important documents, and the many operational elements that go into them. Let's start with the income statement.

During space missions, such as the prospective Mars mission, crew labor time is a strictly limited resource. The diet for such a mission (based on crops grown in a bioregenerative life support system) will require astronauts to prepare their meals essentially from raw ingredients. Time spent on food processing and preparation is time lost for other purposes. Recipe design and diet planning for a space mission should therefore incorporate the time required to prepare the recipes as a critical factor. In this study, videotape analysis of an experienced chef was used to develop a database of recipe preparation time. The measurements were highly consistent among different measurement teams. Data analysis revealed a wide variation between the active times of different recipes, underscoring the need for optimization of diet planning. Potential uses of the database developed in this study are discussed and illustrated in this work.

A longitudinal study of the multiunit food-service market in Germany shows the diminishing market share for the traditional, full-service German restaurant. The German trade journal food-service has since 1982 tracked a broad spectrum of businesses, ranging from quick-service restaurants and convenience stores in gas stations to national and international chain restaurants, airport food courts and airline food-service providers, department-store restaurants, and party service operations. The publication's data demonstrate the emergence of ethnic restaurants, particularly Italian; an increase in spending for food consumed away from home; a shift in patronage from traditional, full-service restaurants to market domination by quick-service restaurants, particularly McDonald's; and a dramatic increase in popularity of meals priced at the 10 Deutsche Mark level (approximately US$5.55). At the head of the 1996 list of restaurant-chain performers in Germany (by sales), were McDonald's, Nordsee, Burger King, Mdvenpick, and Tricon (chiefly as Pizza Hut).