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    Cassandra castor
    The document discusses rising prices at the AUBG canteen and the factors contributing to increased costs. The dining service manager, Olga Draganova, explains that production costs consider many expenses like electricity, water, and the goal of keeping prime costs below 37%. Draganova states that if expenses were assigned directly to students, prices would be even higher. She is unwilling to reduce food quality or lower price requirements to cut costs.

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    Cassandra castor
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    The document discusses rising prices at the AUBG canteen and the factors contributing to increased costs. The dining service manager, Olga Draganova, explains that production costs consider many expenses like electricity, water, and the goal of keeping prime costs below 37%. Draganova states that if expenses were assigned directly to students, prices would be even higher. She is unwilling to reduce food quality or lower price requirements to cut costs.

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    The document discusses rising prices at the AUBG canteen and the factors contributing to increased costs. The dining service manager, Olga Draganova, explains that production costs consider many expenses like electricity, water, and the goal of keeping prime costs below 37%. Draganova states that if expenses were assigned directly to students, prices would be even higher. She is unwilling to reduce food quality or lower price requirements to cut costs.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    18 views1 page

    Literature - Annotations

    Uploaded by

    Cassandra castor
    The document discusses rising prices at the AUBG canteen and the factors contributing to increased costs. The dining service manager, Olga Draganova, explains that production costs consider many expenses like electricity, water, and the goal of keeping prime costs below 37%. Draganova states that if expenses were assigned directly to students, prices would be even higher. She is unwilling to reduce food quality or lower price requirements to cut costs.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Why Are Prices of the Canteen Going Up?

    https://aubgdaily.com/141/why-are-prices-at-the-canteen-going-up/

    ANNOTATIONS :

    The main idea is AUBG Students have been expressing their concerns about the rising prices of food at the canteen.
    Inflation price of food at the canteen and How the price going up?.

    Olga Draganova, the dining service Manager, share about the issue and explain, why meals at the canteen are becoming more
    expensive? Draganova said that, “The cost of production is formed by many things, infinitely many things “. And Draganova
    Explain that An important factor in forming the canteen prices Is the so called prime - cost and the Currently, the target set by
    the institution is for the prime cost to not exceed 37%.so she said that “we cannot achieved and maintain that 37%prime cost if
    we don’t raise the selling price “. And there’s many expenses come from the facilities or canteen like electricity and water bill
    etc, that’s why Draganova said that if we or decided to assigned it to the board, the price will be much higher and Draganova is
    not sure or bo tendency to reduce the requirements or to reduce the price of food in the canteen. It always common on how to
    resolve it or reduce the high price of food at the canteen.

    The price of Healthy food and Unhealthy foods in Australian primary school Canteens.
    https://www.researchgate.net/publication/311620939_The_price_of_healthy_and_unhealthy_foods_in_Australian_primary_sc
    hool_canteens

    ANNOTATIONS:

    The main idea is the price of healthy food and unhealthy food and effect of this to the students and pricing of food
    according to their nutrition values.

    Primary school canteen menus were collected as part of a policy compliance randomised trial. For each menu item, dietitians
    classified its nutritional value; ‘green’ (‘good sources of nutrients’), ‘amber’ (‘some nutritional value’), ‘red’ (‘lack adequate
    nutritional value’) and assigned a food category (e.g. ‘Drinks’, ‘Snacks’). Pricing information was extracted. Within each food
    category, ANOVAs assessed between the mean price of ‘green’, ‘amber’ and ‘red’ items, and post-hoc tests were conducted.
    Seventy of the 124 invited schools participated. There were significant differences in the mean price of ‘green’, ‘amber’ and ‘red
    foods’ across categories, with ‘green’ items more expensive than ‘amber’ items in main-meal categories. Current pricing may
    not encourage the purchasing of healthy main-meal items by and for students. Further investigation of pricing strategies that
    enhance the public health benefits of existing school canteen policies and practices are warranted.Implications for Public
    Health: Providing support to canteen managers regarding healthy canteen policies may have a positive impact on public health
    nutrition.

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