Measuring difference in sensory attributes for eclected pizza dough using duncan DMRT test: an empirical study on how to rationalize costs
المؤلفون المشاركون
Musa, Muhammad Hani Baha
Shawqi, Ahmad
المصدر
Research Journal of the Faculty of Tourism and Hotels
العدد
المجلد 2022، العدد 12، ج. 1 (31 ديسمبر/كانون الأول 2022)، ص ص. 161-201، 41ص.
الناشر
جامعة المنصورة كلية السياحة و الفنادق
تاريخ النشر
2022-12-31
دولة النشر
مصر
عدد الصفحات
41
التخصصات الرئيسية
الموضوعات
الملخص EN
Pizza, bread and salty assortments dough is in wide use in hotels.
This dough constitute 15-20% of guests' choices in breakfast buffets and more or less around this figure in lunch and dinner buffets.
Because of rising costs of ingredients, namely flour “since hotels traditionally use Italian backing flour”, it is thought that a combined mixed flour dough may replace the original one and give almost the same quality of products made from the original one and yet reduce cost.
To do so a control dough was prepared for pizza, bread and salty assortments and three sets of eclected combined doughs with different flour mixes.
Selected items were made from all doughs and were tested by internal customers.
Customers were served these items in four rounds.
They were told that these items are made by different chefs and their perceptions were collected to appraise their performance and expertise in backing.
A five point Likert scale was used for this and results showed one dough for pizza, bread and assortments with no significant differences in perceptions.
Results also showed a significant rationalization in production cost of these items at round 14% of original costs.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Musa, Muhammad Hani Baha& Shawqi, Ahmad. 2022. Measuring difference in sensory attributes for eclected pizza dough using duncan DMRT test: an empirical study on how to rationalize costs. Research Journal of the Faculty of Tourism and Hotels،Vol. 2022, no. 12، ج. 1, pp.161-201.
https://search.emarefa.net/detail/BIM-1453901
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Musa, Muhammad Hani Baha& Shawqi, Ahmad. Measuring difference in sensory attributes for eclected pizza dough using duncan DMRT test: an empirical study on how to rationalize costs. Research Journal of the Faculty of Tourism and Hotels No. 12, p. 1 (Dec. 2022), pp.161-201.
https://search.emarefa.net/detail/BIM-1453901
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Musa, Muhammad Hani Baha& Shawqi, Ahmad. Measuring difference in sensory attributes for eclected pizza dough using duncan DMRT test: an empirical study on how to rationalize costs. Research Journal of the Faculty of Tourism and Hotels. 2022. Vol. 2022, no. 12، ج. 1, pp.161-201.
https://search.emarefa.net/detail/BIM-1453901
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
-
رقم السجل
BIM-1453901
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر