Arthur C. Avery Foodservice Research Center
"The environment in which the foodservice worker operates should be designed and controlled to allow him to be most productive, comfortable, and happy with his job. So much applied technology is needed in the foodservice industry and most of this could be available tomorrow if the foodservice people would insist on it."
Arthur Avery (1915–1998)
A Modern Guide to Foodservice Equipment
In accordance with the overall mission of the HTM Unit, the Avery Foodservice Research Laboratory aims to be a leading proponent of research and technological advancement for the foodservice industry. Integral to this mission are collaborative efforts between industry and the University that will lead to research that has clear and useful applications. Through these collaborative efforts, the Avery laboratory supports the instructional and research activities essential to graduate education and the undergraduate NAFEM Equipment and Supply Education Program.
The laboratory is dedicated to foodservice research in the areas of foodservice equipment, design and engineering, sanitation, and product testing/development. Examples of areas in which the laboratory provides assistance include:
- literature search/data base retrieval
- survey development and data analysis
- managerial and employee behaviors - such as turnover
- food testing (nutritional and sensory analyses, yield/cooking tests)
- equipment testing (performance, design)
- consumer interests and trends in the foodservice industry
- waste management
- worker efficiency