Beskrivelse
Foodservice has for a long time had the reputation and image as a “mundane everyday life activity in prosaic settings”1 characterized by low salaries and limited education of the working staff2. As a result it has traditionally not been attracting academic interest. However the sector has experienced a significant turn over the past decade. An increasing awareness of the cost of public service provision and during the New Public Management era in the last two decades had resulted in efforts to develop more cost‐effective forms of such provision3,4. The continuous requirement for cutting the costs of large scale meal production has led to increased interest in the use of more industrial type technologies, i.e. sous‐vide, cook‐chill and modified atmosphere packaging in the food service5. But also the health agenda has contributed. Unhealthy eating and lifestyles have become an increasing problem and are considered to constitute one of the leading causes of the rise in obesity and overweight among children, adolescents and adults in European societies. Also undernutrition among the elderly and the hospitalized has put focus on the public food sector. The presentation discusses a New Nordic approach to higher education aiming at meeting the new demands of the out of home eating sector.| Periode | 10 jul. 2015 |
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| Sted for afholdelse | Unknown External Organisation |