Measuring Difference in Sensory Attributes for Eclected Pizza Dough Using Duncan DMRT Test: An Empirical Study on how to Rationalize Costs
| المصدر: | مجلة كلية السياحة والفنادق |
|---|---|
| الناشر: | جامعة المنصورة - كلية السياحة والفنادق |
| المؤلف الرئيسي: | Mousa, Mohamed Hani (Author) |
| مؤلفين آخرين: | Shawky, Ahmed (Co-Author) |
| المجلد/العدد: | ع12, ج12 |
| محكمة: | نعم |
| الدولة: |
مصر |
| التاريخ الميلادي: |
2022
|
| الشهر: | ديسمبر |
| الصفحات: | 161 - 201 |
| ISSN: |
2537-0510 |
| رقم MD: | 1344476 |
| نوع المحتوى: | بحوث ومقالات |
| اللغة: | الإنجليزية |
| قواعد المعلومات: | HumanIndex |
| مواضيع: | |
| كلمات المؤلف المفتاحية: |
Pizza | Bread and Salty Assortments Dough | Eclection “Fusion” | Cost Rationalization | Sensory Attributes | Duncan DMRT Test
|
| رابط المحتوى: |
الناشر لهذه المادة لم يسمح بإتاحتها. |
| LEADER | 02364nam a22002297a 4500 | ||
|---|---|---|---|
| 001 | 2100271 | ||
| 041 | |a eng | ||
| 044 | |b مصر | ||
| 100 | |9 713164 |a Mousa, Mohamed Hani |e Author | ||
| 245 | |a Measuring Difference in Sensory Attributes for Eclected Pizza Dough Using Duncan DMRT Test: |b An Empirical Study on how to Rationalize Costs | ||
| 260 | |b جامعة المنصورة - كلية السياحة والفنادق |c 2022 |g ديسمبر | ||
| 300 | |a 161 - 201 | ||
| 336 | |a بحوث ومقالات |b Article | ||
| 520 | |b 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. | ||
| 653 | |a الميزة التنافسية |a التكاليف الإنتاجية |a الخدمات الفندقية |a عجينة البيتزا | ||
| 692 | |b Pizza |b Bread and Salty Assortments Dough |b Eclection “Fusion” |b Cost Rationalization |b Sensory Attributes |b Duncan DMRT Test | ||
| 700 | |9 713166 |a Shawky, Ahmed |e Co-Author | ||
| 773 | |4 علم الآثار |4 التاريخ |6 Archaeology |6 History |c 009 |f Maǧallaẗ Kulliyyaẗ Al-Sīyāḥaẗ wa Al-Fanādiq |l 012 |m ع12, ج12 |o 2385 |s مجلة كلية السياحة والفنادق |v 012 |x 2537-0510 | ||
| 856 | |u 2385-012-012-009.pdf | ||
| 930 | |d n |p y |q n | ||
| 995 | |a HumanIndex | ||
| 999 | |c 1344476 |d 1344476 | ||
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