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Persuading consumers to go green
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4 ways to make your takeout food order less wasteful
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University of Houston hospitality college receives $10 million gift from Hilton Foundation
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A rendering of the 86-room Hilton University of Houston hotel which is slated to undergo a $30.4 million expansion and renovation of the beginning in March 2021.Courtesy of the University of Houston / Courtesy of the University of HoustonShow MoreShow Less
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A rendering of the 86-room Hilton University of Houston hotel which is slated to undergo a $30.4 million expansion and renovation of the beginning in March 2021.Courtesy of the University of Houston / Courtesy of the University of HoustonShow MoreShow Less
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It’s been more than 50 years since hotel tycoon Conrad Hilton gave $1.5 million toward building the first hospitality school in Texas, the University of Houston Conrad N. Hilton College of Hotel and Restaurant Management.
Ignoring CDC recommendations enhances fear and anger among employees
Companies worldwide are facing unprecedented challenges due to the COVID-19 pandemic, from modifying operations to keeping employees safe and informed. But not all businesses have followed the recommended safety protocols set by the Centers for Disease Control and Prevention. This mixed messaging could have a significant impact on employee trust, loyalty and overall commitment, according to a study led by the University of Houston Conrad N. Hilton College of Hotel and Restaurant Management and Missouri State University s Hospitality Leadership Department.
The survey of 240 food, beverage and lodging employees examined the role emotions play in developing organizational trust amid a crisis. The results show mangers whose communications followed CDC guidelines made employees feel grateful, where communications that ignored CDC recommendations enhanced fear and anger toward the organization. The results are published
University of Houston study evaluates food safety practices to reduce foodborne illnesses
A survey of small farmers in Texas, focusing on food safety protocols and resources, has revealed significant gaps in these, increasing the risk of product contamination and foodborne illness. According to the study led by the University of Houston Conrad N. Hilton College of Hotel and Restaurant Management, very few small growers -most of whom are not required to follow federal food safety guidelines- have previous food safety training,
High-risk practices that can increase the risk of produce contamination include using raw manure or a combination of manure and soil amendments, allowing livestock to freely roam the farm, not providing handwashing or toilet facilities near the farm or packing area, and using dirty tools and equipment. About 46% of all foodborne disease outbreaks in the United States are caused by produce.
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