Academic literature on the topic 'Career in restaurants'
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Journal articles on the topic "Career in restaurants"
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Fuster, Melissa, Enrique Pouget, Eddie Nelson Sakowitz, Kayla Halvey, Krishnendu Ray, Brian Elbel, Margaret Handley, and Terry T.-K. Huang. "Examining Community Restaurant Nutrition Environments for Cardiovascular Health: An Assessment of Hispanic Caribbean Restaurants in New York City." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 184. http://dx.doi.org/10.1093/cdn/nzaa043_035.
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Abstract Objectives Examine the nutrition environment in Hispanic Caribbean (HC) restaurants, and identify restaurant-level factors associated with healthier nutrition restaurant environments. Methods We adapted the Nutrition Environment Measure Survey for Restaurants (NEMS-R) to HC cuisines and applied the instrument (NEMS-HCR) to a random sample of Cuban, Puerto Rican, and Dominican restaurants in New York City (n = 89). Descriptive and regression analysis examined the associations between the NEMS-HCR score and restaurant characteristics (HC cuisine, restaurant type, and midpoint price). Results No restaurant offered dishes labeled as healthy and almost none (2%) offered whole grains or fruit. Half of the restaurants (52%) had menus with a large proportion (>75%) of nonfried (NF) main dishes and three-quarters (76%) offered at least one vegetarian option. The most common environmental facilitator to healthy eating was offering reduced portion sizes (21%) and the most common barrier was having salt shakers on tables (40%). NEMS-HCR scores (100-point scale) ranged from 24.1–55.2 (mean = 39.7). Scores varied by cuisine and size category, but not by restaurant type (sit-down vs fast casual). Puerto Rican restaurants had the lowest mean score, compared with Dominican and Cuban restaurants (33.7 ± 6.8, 39.6 ± 6.4, 43.3 ± 6.9, respectively, P < 0.001). Small restaurants (<22 seats) had significantly lowest scores, compared with large and medium sized (36.7 ± 7.1, 41.3 ± 7.2, 41.6 ± 6.1, respectively, P < 0.05). Multivariate regression indicated that HC cuisine, restaurant size, and price were significantly associated with the score (P < 0.05). Price was found to have a significant quadratic association, where lower scores were found among lower and higher priced restaurants. Conclusions HC communities present more dietary risk factors than other Hispanic groups. Our study is the first to adapt and apply the NEMS-R to HC restaurants. Restaurants are increasingly important daily sources of food. As interventions targeting individual behavior change have shown limited impact, restaurants represent an important environmental target for health promotion. The assessment showed areas for potential improvements in food offerings and environmental cues to encourage healthful choices in HC restaurants. Funding Sources CUNY PSC Award and NIH/NHLBI Career Development Award (K01).
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Weintraub, J. "The Restaurants of Paris." Gastronomica 14, no. 1 (2014): 33–43. http://dx.doi.org/10.1525/gfc.2014.14.1.33.
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A brief introduction summarizing the author's professional career and his literary style and procedure precedes this annotated translation of the chapter “The Restaurants of Paris” from Eugène Briffault's 1846 text, Paris à table. Along with an historical discussion and a look back at the glorious days of the Empire's establishments, the chapter examines the specialties, the décor, and the patrons of the grand restaurants of the author's time and before. Looking at the changing restaurant scene since the fall of Napoleon, Briffault criticizes, in particular, the contemporary preference for the opulence of the surroundings over the quality of the food. Along with several anecdotes about specific meals and peculiar characters, he also observes restaurant owners and their staffs, with particular regard to the skills and temperament of the Parisian waiter. Briffault considers such celebrated restaurants as the Cadran bleu, Rocher de Cancale, and Chez Véry—restaurants famous for their cuisine, the lively crowds, and the novelists (along with many of their characters) who dined there. But he does not ignore the role of the mid-range restaurants and bourgeois tables, and he descends as well into the lower depths, visiting the eateries catering to workers and the students on the Left Bank, the gargotes, the tapis francs, the prix fixes, the Flicoteaus and Rougets.
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Altaf, Unaiza, Dr Kamleshwer Lohana, and Dr Arifa Bano Talpur. "Socioeconomic Impact of Covid19 on Middle-Income Level Employee’s Behaviour: An Explorative Study on Restaurants of Hyderabad, Sindh." Journal of Social Responsibility,Tourism and Hospitality, no. 26 (October 13, 2022): 1–9. http://dx.doi.org/10.55529/jsrth.26.1.9.
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In early 2020 a disease named Coronavirus (COVID-19), has affected the pattern of living and working, and thus has impacted the industrial sectors and organizations worldwide has created changes in working patterns, and has affected employees. Different organizations have adopted new working ways like working from home and teleworking. The research is conducted to examine hurdles created by the global coronavirus pandemic on hotel employees’ This paper reports the exploration and examines the fear of coronavirus disease 2019 (COVID-19) on workers of restaurants about their families, career issues, behavioural changes, job insecurities, career optimism issues among working restaurant employees related to their mental health between those who are individuals employed in the prior time of covid 19 among the restaurant sectors in Hyderabad, Sindh. The findings have been gathered after analyzing qualitative data obtained through in-depth interviews and observations from the respondents. The respondents were affiliated with the hospitality industry and mostly served as waiters in restaurants. The gathered responses revealed that Covid-19 lockdown measures in the city of Hyderabad disproportionately affected the employees of restaurants on many levels. Among financial constraints, health and social vulnerabilities impacted their day-to-day life. The further burden was loaded upon them by job insecurity, temporary unemployment, career switches, and work-life imbalances. The questionnaire developed to address the objectives of this research was mainly categorized into three themes. The three themes are career hurdles, economic challenges, and psychological and behavioral change. The following segment of the report will primarily represent and elaborate on the gathered responses in relation to the four themes.
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Murphy, Sarah, Mary L'Abbé, Kacie Dickinson, and Mary Scourboutakos. "Results of Applying the Canadian Proposed Front-Of-Pack Labelling Regulations to Chain Restaurant Menu Items." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 724. http://dx.doi.org/10.1093/cdn/nzaa051_021.
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Abstract Objectives Restaurants are subject to far less regulation than packaged foods when it comes to disclosing nutritional information. However, this sector is increasingly prominent in consumer's food purchasing and consumption habits. Health Canada is developing new front-of-package (FOP) warning labels for packaged food and beverage products, which if applied to restaurant foods could help consumers avoid foods high in nutrients of public health concern. The objective of this study was therefore to assess the proportion of menu items that would be required to carry FOP symbols if they were applied to the restaurant sector. Methods Nutrient data for food and beverage menu items (n = 10,950) were collected from the websites of restaurants with ≥20 Canadian outlets in 2016. Each item was assessed according to Health Canada's FOP thresholds for saturated fat, sodium, and sugar to determine eligibility for each warning symbol if the regulations were extended to restaurant foods. Results Of all eligible menu items, 79% would require ≥1 FOP symbol and 48% would require ≥2. In terms of nutrients, ≥47% of all items would require a sodium or saturated fat warning. 79% of all beverages and desserts would require a sugar warning. When distinguishing between types of restaurants, proportions from fast-food and sit-down establishments were similar overall, but varied by category. Conclusions The majority of menu items are high in nutrients of public health concern, thus there is an urgent need for regulations that apply to both packaged and restaurant items to improve their nutritional quality and assist consumers in making healthier choices when eating out. Such warning labels could also stimulate product reformulation and the introduction of healthier choices by the restaurant sector. Funding Sources This research was supported by a CIHR Project Operating Grant. KMD was supported by an Endeavour Research Fellowship and a Foundation for High Blood Pressure Research Early Career Transition Grant.
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Eren, Serdar, and Osman Güldemir. "Factors affecting the success of internationally awarded Turkish chefs." Journal of Human Sciences 14, no. 3 (July 14, 2017): 2409. http://dx.doi.org/10.14687/jhs.v14i3.4655.
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IntroductionOver the past few decades restaurant business has boomed in Turkey. New styles and techniques are implemented to cuisine and chefs became more equipped in terms of skills and knowledge. However, there is a lack of a number of awarded Turkish chefs known in the international arena. Purpose:This paper tries to identify the operational and cultural factors related to the absence of Turkish chefs and restaurants in the culinary world. The importance of this research is to analyze the reasons behind the success of Turkish award-winning chefs to help the young willing Turkish chefs throughout their career success paths to International Arena.Method and material: Semi-structured interviews are conducted with the award-winning Turkish chefs. The data gathered from the interviews are analyzed through the categorization of the factors previously found from the literature. Findings are discussed in this manner.Results and Discussion:Chefs’ philosophies which shape the concepts of their restaurants is the most important factor for success, the philosophy also triggers the creativity and innovation. Selection of products and employee in terms of the availability, quality, and sustainability is another important factor. Most of the chefs are having a struggle in costs and pricing since this factor mostly relies on the cultural profile of the customers.
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Lee, Jae-Kyou, Ki-Hoon Shim, and Kyung-Min Ryoo. "The effect of cooking career on self-esteem, psychological stability, and interpersonal relationships in restaurants." International Journal of Tourism and Hospitality Research 34, no. 5 (May 31, 2020): 139–54. http://dx.doi.org/10.21298/ijthr.2020.5.34.5.139.
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Borkenhagen, Chad, and John Levi Martin. "Status and Career Mobility in Organizational Fields: Chefs and Restaurants in the United States, 1990–2013." Social Forces 97, no. 1 (April 4, 2018): 1–26. http://dx.doi.org/10.1093/sf/soy024.
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Khorakian, Alireza, Anahita Baregheh, Ghasem Eslami, Narjes Yazdani, Yaghoob Maharati, and Mostafa Jahangir. "Creativity and paternalistic leadership in a developing country's restaurants: The role of job embeddedness and career stage." International Journal of Tourism Research 23, no. 4 (January 15, 2021): 677–89. http://dx.doi.org/10.1002/jtr.2434.
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Garasymliuk, Mariia, and Olga Datsiv. "WAYS TO INCREASE THE EFFICIENCY OF PERSONNEL MANAGEMENT OF THE RESTAURANT ENTERPRISE." HERALD OF KHMELNYTSKYI NATIONAL UNIVERSITY 298, no. 5 Part 1 (October 4, 2021): 47–51. http://dx.doi.org/10.31891/2307-5740-2021-298-5(1)-8.
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The article is devoted to outlining ways to improve the personnel management system in the field of corporate development of restaurant enterprises, which includes the introduction of innovative technologies of restaurant service, employee training programs to grow professional competencies and personal psychological characteristics, career advancement for the best employees. It is determined that the basic principle of personnel management in restaurants is systemic, so the search for ways to improve management should include consideration of this process as a holistic system, taking into account the relationships between its elements. It is offered to pay special attention to management of processes of communication of the personnel with clients, development of adequate professional behavior in conflict situations. It is proposed to take into account the requirements for staff from the standpoint of consumers, which provide speed and high quality service and the appropriate level of communication, from the standpoint of owners – competencies and knowledge, personal qualities and consumer-oriented behavior, from the standpoint of staff – skills, abilities and motivation. Motivational programs are proposed to focus on the formation of employees’ desire to acquire new knowledge and acquire new skills. To increase the efficiency of personnel management, it is proposed to develop strategies for personnel development and differentiate by strategic and tactical goals. It is proposed to introduce a system of key performance indicators for control in terms of tactical and strategic plans for staff development and the establishment of intermediate control with control points of assessment. It is proposed to evaluate the performance of each category of employees within their functional responsibilities, as well as indicators of staff development of the enterprise as a whole. It is proposed to include qualification, personal, competence and value characteristics, efficiency of activity, reserves of growth of production and social efficiency in the assessment of the efficiency of personnel management of restaurant enterprises. Further research should focus on the study of customer management of restaurant staff.
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Sandoval-Strausz, A. K. "Travelers, Strangers, and Jim Crow: Law, Public Accommodations, and Civil Rights in America." Law and History Review 23, no. 1 (2005): 53–94. http://dx.doi.org/10.1017/s0738248000000055.
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Public accommodations—hotels, trains, restaurants, steamboats, theaters, buses, motels, and the like—were for more than a century located at the epicenter of legal and political struggles for racial equality. From the age of Reconstruction to the civil rights movement of the mid-twentieth century, civil rights in public places stood alongside voting rights, school integration, and equal opportunity in employment and housing as conditions that black people and their allies claimed as necessary attributes of a just society. The Civil Rights Act of 1875 and the Supreme Court rulings in theCivil Rights Casesand especially inPlessy v. Fergusonwere critical episodes in the career of Jim Crow in the nineteenth century, followed in the twentieth by the Montgomery bus boycott, the sit-ins, the Freedom Rides, and the Civil Rights Act of 1964.
Dissertations / Theses on the topic "Career in restaurants"
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Hanashiro, Fernando Seishim. "Avaliação in vitro das superfícies vestibulares desmineralizadas e restauradas com resina infiltrante." Universidade de São Paulo, 2012. http://www.teses.usp.br/teses/disponiveis/23/23134/tde-13042013-120154/.
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Nos dias atuais, os pacientes tem uma grande preocupação com a estética dos dentes. Alterações de posicionamento é um exemplo de problema que o paciente tem interesse em resolver com o tratamento ortodôntico. No entanto, o próprio tratamento ortodôntico tem como característica o uso de acessórios que podem facilitar o acúmulo de resíduos alimentares e dificultar a higienização. Facilitando o desenvolvimento de lesões cariosas. Este estudo in vitro se propôs a avaliar o efeito do mascaramento de tecido dental desmineralizado quando restaurado com a resina infiltrante. Vinte superfícies vestibulares obtidas através de incisivos bovinos tiveram suas superfícies planificadas. Cada espécime foi individualizado de modo que toda leitura para recolhimento de dados fosse feita na mesma superfície. Os espécimes foram submetidos a análise por espectrofotômetro, para obtenção de coordenadas de cor, e a análise da perda mineral, através de quantificação de fluorescência induzida por luz (QLF), sendo que essas análises foram feitas nos tempos: inicial, pós ciclagem de pH, após restauração com a resina infiltrante e após hidratação da resina infiltrante. A análise inicial foi feita de modo a ser obtido o valores iniciais de cor e de conteúdo mineral dos espécimes. Após a leitura inicial, os espécimes foram submetidos a ciclagem de pH durante 16 dias, permanecendo diariamente em soluções desmineralizadora e remineralizadora por 6horas e 18 horas respectivamente. Após o desafio ácido, os espécimes foram avaliados, sendo este o tempo denominado Inicial. Em seguida os espécimes foram restaurados utilizando a resina infiltrante seguidos de nova avaliação, sendo este tempo denominado Icon. Os espécimes permaneceram em água destilada para hidratação da resina e submetidos a nova avaliação, sendo este tempo denominado Hidratado. Pode-se concluir que a variação total de cor (E), é perceptível ao observador comum, quando comparado à cor inicial com a cor após a restauração. Enquanto que a análise feita pelo QLF, a perda mineral não foi detectada após a hidratação da resina infiltrante.In the present days, patients have a major concern with the aesthetics of teeth. Changes positioning is an example of a problem that the patient is interested in resolve with orthodontic treatment. However, the actual orthodontic treatment is characterized by the use of accessories that can facilitate the accumulation of food residues and hinders hygiene. This facilitates the development of caries lesions. This in vitro study aimed to evaluate the effect of masking demineralized dental tissue when restored with the infiltrant resin. Twenty buccal surfaces obtained from bovine incisors had planned their surfaces. Each specimen was individualized so that the entire data for analysis was done on the same surface. The specimens were analyzed by spectrophotometer for obtaining color coordinates, and the analysis of mineral loss through quantification of light-induced fluorescence (QLF), and these analyzes were made at times: initial pH cycling post, after restoration with resin infiltrating and. The specimens were analyzed by spectrophotometer for obtaining color coordinates, and the analysis of mineral loss through quantification of light-induced fluorescence (QLF), and these analyzes were made at times: initial pH cycling post, after restoration with resin infiltrating and infiltrating resin after hydration. The initial analysis was made in order to obtain the initial values of color and mineral content of the specimens.. After the initial reading, the specimens were subjected to pH cycling for 16 days, daily remaining in demineralizing and remineralizing solution for 6 hours and 18 hours respectively. After the acid challenge, the specimens were evaluated, this time called Inicial. Then the specimens were restored using resin infiltration followed new analysis, this time being named Icon. The specimens remained in distilled water for hydratation of the resin and subjected to new analysis, this time being called Hidratado. It can be concluded, that the total variation of color (E) is perceptible to the casual observer, when compared to the initial color with the color after restoration. While the analysis by QLF, the mineral loss was not detected after hydratation of resin infiltration.
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Araujo, Elito. "Contribuição ao estudo da resistencia a fratura de pre-molares superiores integras, preparados e restaurados com resina composta." reponame:Repositório Institucional da UFSC, 1990. http://repositorio.ufsc.br/xmlui/handle/123456789/75675.
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Sieber, Carrasco Carolina Verónica. "Recuento de Streptococcus mutans en muestras de biofilm sobre dientes restaurados con resina compuesta oclusal versus dientes sanos mediante el método de cubeta." Tesis, Universidad de Chile, 2012. http://www.repositorio.uchile.cl/handle/2250/111754.
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Trabajo de Investigación
Requisito para optar al Título de
Cirujano DentistaIntroducción: Determinar el riesgo cariogénico del paciente es un requisito fundamental para efectuar un adecuado diagnóstico de salud bucal. Establecer el recuento de Streptococcus mutans (S.mutans) sobre piezas dentarias puede permitir identificar el nivel de riesgo microbiológico en desarrollar caries, y en el caso de piezas restauradas, caries secundarias, principal causa de fallas de restauraciones, evitando el futuro recambio de ellas. Conocer la colonización de microbiota cariogénica en restauraciones dentarias y dientes sanos, podría ser un aspecto a considerar en las decisiones de tratamiento, posibilitando la selección de un material de obturación y medidas preventivas, ajustada con el riesgo cariogénico local y propio de cada paciente. Material y Método: Se seleccionaron 69 pacientes de la clínica de Operatoria 4to año de la Facultad de Odontología de la Universidad de Chile durante el período de septiembre a diciembre del año 2011. En cada uno de ellos se tomó una muestra de placa bacteriana dental de una pieza posterior sana y una restaurada por oclusal con resina compuesta utilizando la técnica de cubeta. Este método consiste en una impresión directa sobre las superficies oclusales de restauraciones, mediante una cubetilla de flúor gel modificada cargada con agar TYCSB. Las cubetas se incubaron en estufa a 37°C por 48 horas, para posteriormente proceder al recuento bacteriano. 2 Resultados: Mediante el método de la cubeta se logró aislar Unidades Formadoras de Colonias (UFC) de S. mutans en dientes con resina compuesta oclusal y en piezas sanas en un 95,6% de las muestras. Se observó una diferencia estadísticamente significativa (p <0,05) donde las muestras de biofilm de placa bacteriana depositada sobre las restauraciones de resina presentaban mayor cantidad de UFC/cm2 que las superficie de piezas sanas. Conclusiones: A partir de muestras de placa bacteriana dental obtenidas mediante la técnica de cubeta existen diferencias significativas en el recuento de S. mutans entre dientes con resina compuesta oclusal y dientes permanentes sanos, siendo mayor en las que presentaban resina compuesta.
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Louisgrand, Nathalie. "Transmission de la gastronomie française en Chine : entre carrière et transcendance, le cas du restaurant-école Institut Paul Bocuse de Shanghai." Thesis, Université Grenoble Alpes (ComUE), 2016. http://www.theses.fr/2016GREAA027/document.
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Comment transmettre un goût, un geste, un tour de main, un savoir-être ? Comment se fait cette transmission lorsque le formateur ne partage ni la même culture, ni les mêmes codes que l’apprenant ? Qu’apporte en termes de carrière une telle expérience ? Cette thèse a pour objectif d’apporter de nouveaux éclairages théoriques et empiriques sur la transmission des compétences et des connaissances gastronomiques en contexte interculturel ainsi que son impact sur les futures carrières des chefs et maîtres d’hôtel. La recherche étudie l’univers élitiste de la ‘Haute cuisine’, plus précisément dans le restaurant-école Institut Paul Bocuse de Shanghai au sein duquel une étude de cas unique et longitudinale a été menée entre juin 2013 et avril 2014. Pour transférer un savoir-faire qui combine tradition et innovation, il faut partager « l’esprit » de la gastronomie française. Ainsi, le premier article montre que pour transmettre des savoir-faire, des pratiques ainsi que cet « esprit » de la gastronomie française en contexte interculturel, il est indispensable d’appartenir à une communauté, importante et variée, qui sera la garante de son authenticité. Une dimension transcendantale – concept emprunté à Kant – dans laquelle la pensée précède l’existence des choses est aussi nécessaire. Le second article s’interroge sur la façon dont sont gérées les interactions entre les stagiaires-formateurs et les étudiants chinois lors des différents modes de transmission de la gastronomie. Pour ce faire, le modèle de Carlile (2004) est amendé et développé en contexte interculturel. A chaque niveau de la transmission (transfert, traduction, hybridation) une dimension d’exclusion et une autre d’inclusion régissent les rapports hiérarchiques entre les stagiaires-formateurs et les apprenants.Enfin, le troisième article s’interroge sur les apports de ce stage en termes de carrière pour les jeunes chefs et maîtres d’hôtel. Le développement des modèles de « compétences de carrière » de Defillippi et Arthur (1994) puis d’Akkermans et al. (2013) permet d’ajouter une nouvelle « compétence de carrière » : la compétence internationale. Cette recherche permet aussi de révéler des signes de « carrière nomade anticipée » de la part de ces jeunes artisans du service.Transmettre un métier, un savoir-faire, un tour de main en permettant à la fois le renouvellement et la continuité de la tradition requiert un cadre commun de goûts et de valeurs. La transcendance sert de catalyseur à cette action. La transmission nécessite aussi une prise en compte des divers modes d’interactions qui régissent les rapports quotidiens entre les formateurs et les apprenants, tout particulièrement en contexte interculturel. De plus, cette expérience permet d’acquérir des compétences spécifiques à l’international ainsi que des prédispositions pour une future carrière nomadeHow can you transmit taste, or a gesture, or know-how? How can this be taught when the trainer doesn’t even share the same culture or the same codes as the learner? What might this experience add to the future career of those concerned?The aim of this thesis is to add new theoretical and empirical light to the transmission of gastronomic competences and knowledge within an intercultural context as well as to understand its impact on the future careers of chefs and maîtres d’hôtel.This research explores the elitist world of ‘Haute cuisine’, and more specifically the Restaurant-School Institut Paul Bocuse of Shanghai, drawing upon a longitudinal case study done between June 2013 and April 2014.Transferring know-how that combines tradition and innovation requires an understanding of the « spirit » of French gastronomy. Thus, the first article shows that to transmit know-how, practices and this spirit within an intercultural context it is vital to belong to a large and varied community that can guarantee fundamental authenticity. An element of Kant’s transcendental dimension, in which thought precedes existence, is a vital part of this process.The second article examines how interactions between the trainers and the Chinese students are managed during different modes of transmission of the gastronomy. Carlile‘s model (2004) is amended and developed in an intercultural context. At each level of transmission (transfer, translation, hybridisation) a dimension of inclusion and exclusion govern the hierarchical relationship between the intern-trainers and the learners.Finally, the third article explores the benefit of this internship for the careers of the future young chefs and maîtres d’hôtel. The development of the « Career Competences Model », championed by Defillippi & Arthur (1994) and subsequently, Akkermans et al. (2013), leads to the elaboration of a new, international, career competence. This research also reveals signs of an « anticipated boundaryless career » by the young chefs and maîtres d’hôtel.Transmitting a profession, know how, or gestures whilst striking the balance between innovation and tradition requires a common framework of tastes and values. Transcendence serves as the catalyst to such action. This transmission also requires that different modes of interaction be taken into account. These govern the daily relationships between the trainers and the learners especially given the intercultural context. Furthermore, this experience enables the acquisition of specific international competences and lays the foundations for a future boundaryless career
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Souza, Ana Marise Pacheco Andrade de. "A influência das condições de trabalho na atividade de cárie dental de trabalhadores em padaria e confeitaria." Florianópolis, SC, 2002. http://repositorio.ufsc.br/xmlui/handle/123456789/82360.
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Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia de Produção.Made available in DSpace on 2012-10-19T14:21:10Z (GMT). No. of bitstreams: 1 190729.pdf: 684641 bytes, checksum: 871ce6fb82180cfa231dfea2c4b94187 (MD5)
Este estudo tem como objetivo analisar a relação entre a presença de atividade de cárie e condições de trabalho de trabalhadores na produção de uma padaria e confeitaria. A revisão bibliográfica e a fundamentação teórica buscam abordar temas referentes à ergonomia, à atividade de cárie e ao trabalho em padarias e confeitarias. Esta pesquisa, desenvolvida em uma padaria e confeitaria, caracteriza-se como qualitativa, descritiva, do tipo estudo de caso, onde foram observados cinco trabalhadores que desenvolvem suas atividades diretamente na produção de pães e doces. A metodologia utilizada foi a Análise Ergonômica do Trabalho, desenvolvendo as seguintes etapas: análise da demanda, análise da tarefa, análise da atividade, diagnóstico e caderno de encargos e recomendações ergonômicas. Os instrumentos utilizados na coleta dos dados foram observação direta, registro de imagens, realização de entrevistas informais e semi-estruturadas e realização de exame clínico e radiográfico dentário para diagnóstico de atividade de cárie. Ao exame clínico, os cinco trabalhadores examinados apresentaram mancha branca dentária e/ou cavidade dentária ativa. A dieta consumida pelos trabalhadores caracteriza-se como altamente cariogênica e a mesma é ingerida com bastante freqüência durante as atividades diárias. Observou-se que o fato de os trabalhadores terem acesso gratuito ao doce enquanto tinham que pagar para consumir os salgados facilitou a preferência pela ingestão de doces. Desta forma, recomendações importantes podem ser feitas para contribuir com a melhoria das condições de trabalho e, principalmente, de saúde do grupo estudado, já que evidências foram encontradas de que as condições de trabalho estariam exercendo influência na atividade de cárie destes trabalhadores.
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ROSSI, RIVELY R. "Avaliação da microinfiltração marginal apos preparos cavitários realizados com laser ER,Cr:YSGG e alta rotação em dentes deciduos, restaurados com diferentes cimentos de ionomero de vidro." reponame:Repositório Institucional do IPEN, 2005. http://repositorio.ipen.br:8080/xmlui/handle/123456789/11393.
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Dissertacao (Mestrado Profissionalizante em Lasers em Odontologia)
IPEN/D-MPLO
Intituto de Pesquisas Energeticas e Nucleares, IPEN/CNEN-SP; Faculdade de Odontologia, Universidade de Sao Paulo
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Mello, Andrea Malluf Dabul de. "Avaliação da influência do laser de Er:YAG no selamento de cavidades de cárie radicular induzidas in vitro e restauradas com cimentos de ionômero de vidro." Universidade de São Paulo, 2005. http://www.teses.usp.br/teses/disponiveis/23/23134/tde-01092006-121225/.
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Os insucessos ligados à restauração das cáries radiculares, como a micro-infiltração e cáries secundárias, são muitas vezes causados por fatores como difícil acesso à lesão e ao tipo de substrato. Isto leva à busca de novos materiais restauradores e técnicas de preparo cavitário que possam minimizar ou até mesmo acabar com estes insucessos. Assim, a proposição deste estudo foi induzir cárie radicular in vitro e então verificar a capacidade de selamento marginal de dois tipos de cimento de ionômero de vidro (Ketac Fill Plus e Vitremer), a essas cavidades de cárie preparadas com o laser de Er:YAG. Foram utilizados 45 dentes humanos, entre molares e pré-molares, os quais foram submetidos a um desafio cariogênico, in vitro, para levar à formação de lesões cariosas nas superfícies radiculares, através de um modelo bacteriano. A remoção da cárie foi realizada com três métodos de preparo diferentes, sendo dois grupos com o laser de Er:YAG, um com energia de preparo (250 mJ, 4 Hz, 80.6 J/cm2) e outro com a associação desta energia com uma energia de condicionamento (60 mJ e 2 Hz, 19,2 J/cm2) e um terceiro grupo com remoção convencional utilizando instrumento cortante rotatório (controle). Três dentes de cada grupo foram separados e preparados para microscopia eletrônica de varredura para observações morfológicas do substrato irradiado com o laser e preparado convencionalmente. Os 36 dentes restantes foram divididos em seis grupos (seis dentes para cada grupo de preparo), de acordo com o material restaurador utilizado. Após o procedimento restaurador os dentes foram submetidos à termociclagem (1.000 ciclos), e preparados para o teste de micro-infiltração. O 8 selamento, avaliado pelo grau de infiltração do azul de metileno a 2%, foi mensurado e transformado em escores. Os dados em triplicata foram comparados estatisticamente pelo método de Kruskall-Wallis omplementado pelo teste de Dunn. Os melhores escores foram dos grupos que utilizaram a associação do laser de Er:YAG com os cimentos de ionômero de vidro e o grupo que obteve o melhor desempenho através da análise estatística foi o que utilizou o laser com a energia de preparo e restaurado com o Vitremer. Baseados nos achados nas condições experimentais utilizadas concluímos que a cárie radicular deve ser tratada pela associação da remoção de tecido cariado com o laser de Er:YAG no parâmetro de preparo com a restauração da cavidade com o cimento de ionômero de vidro modificado.Failures of root caries restoration such as microinfiltration and secondary caries are mostly due to the difficult to reach the lesions and to the types of substrate. Thus, there is a constant search for new dental materials and caries removal techniques in order to minimize or extinguish these failures. The aim of this study was to induce root caries in vitro for testing the marginal sealing capacity of two glass ionomer cements (Ketac Fill Plus e Vitremer) applied these caries cavities prepared with Er:YAG laser irradiation. Forty-five human teeth were used (molars and premolars). After the in vitro root caries induction using S. mutans the caries lesions were removed by three different methods: Er;YAG laser irradiation at the dentin preparation parameters (250 mJ, 4 Hz, 80.6 J/cm2); or the irradiation with this dentin preparation parameters followed buy a surface conditioning parameters (60 mJ e 2 Hz, 19,2 J/cm2); or by the conventional technique using burs (control). Three teeth of each group were prepared for scanning electron microscopy morphological observation. Thirty-six teeth were divided into six groups (six teeth per group) according to the type of cavity preparation (3) and the cement used in the restoration (2). After the restoration the samples were thermocycled (1,000) cycles and prepared for the microinfiltration test. The sealing was measured by the degree of the 2% methylene blue solution infiltration and these results were transformed into scores. The data in triplicate were compared by statistical test of Kruskall-Wallis complemented by the Dunns test. The better scores were observed at the groups treated by the Er:YAG laser irradiation and the best result was obtained using the Er:YAG laser at the dentin preparation parameter followed by the restoration of the 10 cavity with the modified glass ionomer (Vitremer). Based on the results at the experimental conditions used we concluded that dental root caries should be removed by Er:YAG laser irradiation and restored with the modified glass ionomer.
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Navarro, Ricardo Scarparo. "Avaliação da perda mineral do esmalte adjacente a cavidades preparadas com laser de Er, Cr:YSGG e restauradas com diferentes materiais após desafio ácido." Universidade de São Paulo, 2008. http://www.teses.usp.br/teses/disponiveis/23/23132/tde-17092008-100344/.
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O objetivo deste estudo in vitro foi avaliar a perda mineral no esmalte adjacente a cavidades preparadas com laser de Er,Cr:YSGG e restauradas com diferentes materiais, liberadores ou não de flúor, após desafio ácido. Cento e vinte blocos de esmalte dental de terceiros molares humanos (4 x4 mm) foram aleatoriamente divididas em 12 grupos (n=10) de acordo com a técnica de preparo: G1- alta-rotação (AR); G2- Laser de Er,Cr:YSGG (3W, 20Hz, 53,05 J/cm2)(65% ar, 55% água); G3- Laser de Er,Cr:YSGG (4 W, 20 Hz, 70,74 J/cm2); G4- Laser de Er,Cr:YSGG (5 W, 20 Hz, 88,43 J/cm2). Cada grupo experimental foi dividido em subgrupos, conforme o material restaurador utilizado: 1- cimento de ionômero de vidro (CIV), 2- cimento de ionômero de vidro resino modificado (CIVRM), 3- sistema adesivo e resina composta (RC). As amostras foram submetidas a desafio ácido (pH 4,8) por 7 dias. As concentrações do íon cálcio nas soluções desmineralizadoras (ppm/mm2), nos diferentes tempos (1, 3 e 7 dias), foram analisadas por espectrofotometria de emissão atômica. Os dados obtidos foram analisados usando os testes estatísticos ANOVA e LSD (?=5%) mostrando haver diferenças significativas entre Técnica e Material Restaurador no tempo total. Os menores valores médios da perda de cálcio foram obtidos nos grupos G2 + CIV, G2 + CIVRM e G1 + CIVRM; os maiores valores foram observados nos grupos de G1 + RC, G4 + CIV e G4 + RC. As restaurações de RC apresentaram maior perda mineral que as de CIV e CIVRM; os preparos com laser utilizando menor radiância (53,05J/cm2) apresentaram significante menor desmineralização que as maiores radiâncias (70,74 e 88,43J/cm2). Nenhuma técnica ou material impediu a desmineralização do esmalte. Os resultados deste estudo in vitro sugerem que a realização de preparos cavitários com laser de Er,Cr:YSGG (53,05J/cm2) restaurados com CIV e CIVRM ou alta-rotação e CIVRM foram efetivos na redução da perda mineral e aumento da resistência ácida do esmalte adjacente as restaurações após desafio ácido, com importante potencial em prevenir lesões de cárie secundária.The aim of this study was to evaluate the enamel calcium loss around cavities prepared by Er,Cr:YSGG laser and restored with different materials after an acid challenge. One hundred and twenty enamel samples obtained from third molars (4 x 4 mm) were randomly divided in 12 groups (n=10) using different techniques: G1- high-speed drill (HD); G2- Er,Cr:YSGG laser (3W, 20Hz, 53.05 J/cm2)(air 65% - water 55%); G3- Er,Cr:YSGG laser (4 W, 20 Hz, 70.74 J/cm2); G4- Er,Cr:YSGG laser (5 W, 20 Hz, 88.43 J/cm2). Each experimental group was divided in subgroups, according to the restorative material: 1 - glass ionomer cement (GIC), 2 - resin modified GIC (RMGIC), 3 - adhesive system and composite resin (C). Samples were submitted to an acid challenge (4.8 pH) for 7 days. The Demineralizing solutions were analyzed in relation to the calcium ion contend (ppm/mm2), in different times (1, 3 and 7 days), under atomic emission spectrometry. ANOVA and LSD tests were performed (?=5%). There were significant difference between Technique and Restorative Material on Total Time. The lower average values of calcium loss were observed on G2 + GIC, G2 + RMGIC, G1 + RMGIC groups; the higher values were observed on G1 + C, G4 +GIC, G4 + C. The composite resin showed higher calcium loss than RMGIC and GIC. The lased cavities using lower fluence (53.05J/cm2) showed significant reduced demineralization than higher fluences (70.74 and 88.43J/cm2). Neither the techniques nor the restorative materials used were able to prevent the enamel demineralization. The findings of this in vitro study suggest that the Er,Cr:YSGG lased cavities (53.05J/cm2) restored with GIC or RMGIC or conventional drill cavities with RMGIC were effective on reducing the mineral loss and enhancing the enamel acid resistant around restorations after the acid challenge, showing an important potential in preventing secondary caries.
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Su, Ching-Fang, and 蘇靖芳. "A Study on the Career Learning Pathway Based Store Manger Training Program of Chain Restaurants-Wowprime Group as an Example." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/cyq244.
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碩士國立中興大學
高階經理人碩士在職專班
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Human capital has been considered to be the most valuable asset of an enterprise. It is especially true for chain restaurants which require As a result, establishing an effective face-to-face services for customers. employee training program is crucial to the successful development of high quality employees. The purposes of this research are examining the career pathway learning program, inspecting the opportunity points of store managers training package, studying the comprehensiveness of the training system. and assessing the effectiveness of its training program of the case company. Suggestions for improvement will be proposed based on our findings. After thorough literature review and in-depth observation of the training processes of the case company, it was found that a standard training system on front line workers fits better for a starting chain restaurant because it helps the company to rapidly expand and reproduce its success model while maintaining quality of service. When the company grows larger, especially becomes a public firm and assumes a leading role in the industry, the training system should be adjusted from a learning organization to a coaching organization. Moreover, the company must concentrate all the training resources on the store managers to minimize training waste, which in turn enhance the learning performance. In addition, this study also found that the development of a career development learning program has to consider both personal needs of the employees and long-term development strategies of the organization to avoid the shortage of trained front line workers. The training unit also needs to periodically improve the quality of each training course in order to enhance the overall quality of training managers to achieve better organizational performance.
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Kotze, Christiaan. "The relationship between personality types and psychological career resources of managers in the fast-food industry in the Western Cape." Diss., 2014. http://hdl.handle.net/10500/13597.
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The objective of the study was to determine the relationship between personality preference
types (as measured by the Myers-Briggs Type Indicator [MBTI]) Form M and psychological
career resources (as measured by the Psychological Career Resource Inventory [PCRI]) of
managers in the fast-food industry and whether groups from different races, ages and
gender differ significantly regarding personality types and psychological career resources. A
quantity survey was conducted on a sample (N = 81) of managers in the fast food industry in
the Western Cape.
The extraversion, sensing, feeling, judging (ESFJ) and the introversion, sensing, feeling,
judging (ISFJ) personality types were the dominant ones in the study. Personality type
preferences were significantly related to psychological career resources. The personality
types differed significantly regarding the following PCRI variables: variety/creativity (career
preference), growth/development (career value), self/other skills (career enabler) and social
connectivity (career harmoniser). Significant differences between personality types,
psychological career resources and age, gender and race were also established.Industrial & Organisational Psychology
M.A. (Industrial and Organisational Psychology)
Books on the topic "Career in restaurants"
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Beal, Eileen. Choosing a career in the restaurant industry. New York: Rosen Pub. Group, 1997.
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Illinois. Dept. of Employment Security. Hospitality. Springfield, Ill.]: Illinois Dept. of Employment Security, 2001.
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Illinois. Dept. of Employment Security. La Hospitalidad. Springfield, Ill.]: Illinois Dept. of Employment Security, 2001.
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Dismore, H. Start your own restaurant career. Irvine, CA: Entrepreneur Press, 2006.
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Starkey, Lauren B. Hotel/restaurant management career starter. New York: LearningExpress, 2002.
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Chmelynski, Carol Ann Caprione. Opportunities in restaurant careers. Lincolnwood, IL: VGM Career/Horizon, 1998.
Find full textBook chapters on the topic "Career in restaurants"
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Naik, Kasturi Rohit, and Srini R. Srinivasan. "Distinctive Leadership." In Handbook of Research on Human Resources Strategies for the New Millennial Workforce, 90–110. IGI Global, 2017. http://dx.doi.org/10.4018/978-1-5225-0948-6.ch005.
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This chapter aims on exploring the role of social context, personality, intrinsic motivation and learning agility on leadership development taking into consideration both collective and relational leadership development along with individual leadership development with retention of moral identity as self-identity. After the study on leadership development literature in details this chapter is an attempt to bridge certain gaps found in literature by means of qualitative empirical research to connect leader development with leadership development. By giving details with respect to formative years, career course, personality, leadership highlights etc. of Mr. Suryakant Sarjoshi owner of chain of restaurants located in India and winner of Foodie Hub Global Award held in London, 2015 this chapter focuses on how developmental experiences should be arranged over time and how these experiences can reinforce each other.
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Huque, Sheikh Mohammed Rafiul, Mohammad Nazmul Islam, Tahira Farzana, and Tasnima Aziza. "Sustainable Career in Agile Environment." In Advances in Business Strategy and Competitive Advantage, 216–53. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-7998-8626-6.ch010.
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Though COVID-19 has affected all sectors, the effect varies from industry to industry, and so does their employment condition. Layoff, retrenchment, salary cut, upskilling, and reskilling for new work conditions made the work environment agile. This chapter investigated the career challenges that employees faced to maintain a sustainable career in the education, telecom, retail, restaurant, fintech industries through a qualitative research approach. The information was collected through the in-depth interviews (IDI) method with the employees across five different industries. Findings of the investigation reflected that transition from offline to the online platform was common which required new skill acquisition and execution in the job to survive in the agile environment. Adaptability with technology, self-development with skill acquisition in digital mode, regular participation in training, innovation, and so on may help the employees across the industry to make their career sustainable in an agile environment.
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Wilson, Eli Revelle Yano. "Brown-Collar Careers in the Back of the House." In Front of the House, Back of the House, 105–31. NYU Press, 2020. http://dx.doi.org/10.18574/nyu/9781479800612.003.0005.
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This chapter turns to the back of the house, where many first- and second-generation Latino workers work long hours that they view with a complex mixture of loyalty to mentors, masculinity, and an ethos of craftsmanship. While back-of-the-house and support workers endure more structurally marginalized work conditions than their front-of-the-house colleagues, many are also more committed to building “brown-collar” work careers within restaurants.
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Black, Rachel E. "Cheffe De Cuisine." In Cheffes de Cuisine, 147–78. University of Illinois Press, 2021. http://dx.doi.org/10.5622/illinois/9780252044007.003.0006.
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This chapter looks the gendered organizational structures of the French restaurant kitchen and at women who have dared to change the gendered ways of doing in these professional spaces. It begins by considering the term cheffe, the debate in the Académie française around the feminization of this professional title, the way feminist journalists have adopted it to make women more visible, but also how women who cook find it problematic. This chapter focuses on the careers of Paulette Castaing, Sonia Ezgulian, and Connie Zagora in order to demonstrate that it is possible to cook, and run a kitchen, outside of the masculine gender norms. Reordering the kitchen, breaking down hierarchies, and changing ways of learning and doing are all part of this subversion of male-dominated gendered work in the professional kitchen.
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Pereira, Yasmin. "ANÁLISE MICROBIOLÓGICA DO SUCO DA POLPA DE GOIABA DO RESTAURANTE DA UNIVERSIDADE FEDERAL DO CEARÁ." In Microbiologia: Geração de conhecimento e caráter multidisciplinar, 49–56. Atena Editora, 2022. http://dx.doi.org/10.22533/at.ed.4402229095.
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Carson, Matter. "Epilogue." In A Matter of Moral Justice, 213–24. University of Illinois Press, 2021. http://dx.doi.org/10.5622/illinois/9780252043901.003.0013.
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The epilogue examines the state of the laundry industry in the twenty-first century, arguing that power laundries have not disappeared but rather adapted to the changing needs of the customers. Laundries that had offered family service returned to the industry’s roots by branching out into institutional work and offering new services such as dry cleaning, carpet cleaning, and alterations. In the early 2000s the majority of laundry workers labor for corporations such as Cintas and Aramark, companies that provide and launder linen, uniforms, and other products for hospitals, hotels, restaurants, and other businesses that, in line with neoliberal ideologies and practices, have been outsourcing their work. The epilogue demonstrates that the industry continues to rely on low-wage female and racialized labor, including significant numbers of Latinx workers, some of whom are undocumented. The epilogue briefly discusses a recent campaign led by workers and UNITE HERE to organize laundry workers at Cintas, the nation’s largest uniform rental provider and launderer. The chapter argues that the campaign did not lead to unionization--in contrast to the 1930s--because of fears of employer retaliation as a result of capital’s increasingly sophisticated antiunion tactics and the evisceration of labor law protections; because of feelings of “do-nothing unionism” among workers disenchanted with what they see as a bureaucratic, top-heavy, and sometimes ineffective labor movement; and finally because of fears of job loss and deportation. The final section discusses what laundry workers today can learn from the laundry workers in this book who organized in the 1930s and subsequently led a militant battle for economic dignity and racial justice.
Conference papers on the topic "Career in restaurants"
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Imperiale, Anthony S., and Allen E. Milewski. "User-Centered Development of a Dynamic Restaurant Menu Information Appliance." In Imaging and Signal Processing in Health Care and Technology. Calgary,AB,Canada: ACTAPRESS, 2012. http://dx.doi.org/10.2316/p.2012.772-023.
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Roca Cisa, Miquel, Joan Triadó Aymerich, Jordi Arderiu, and David Perelló. "Projecte centre de coneixement urbà: EUP de Mataró - Ajuntament de Mataró: eines d’ajuda a la presa de decisions dins de l’àmbit de la gestió municipal." In International Conference Virtual City and Territory. Barcelona: Centre de Política de Sòl i Valoracions, 2009. http://dx.doi.org/10.5821/ctv.7582.
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La utilització de grans quantitats de dades dins de l’àmbit de gestió municipal, planteja uns problemes importants d’extracció d’informació i , anant més enllà, d’extracció de coneixement.
En aquest article es presentaran eines d’ajuda a la presa de decisions, que permeten visualitzar anàlisis complexes que relacionen tipus de dades diversos, tals com l’estructura física de la ciutat (carrers, illes, parcel·les, portals), la població que hi viu, els centres proveïdors de serveis i les característiques de les activitats econòmiques que s’hi desenvolupen. També permeten fer hipòtesis i simulacions dels diferents escenaris.
Aquestes eines s’han aplicat a la ciutat de Mataró, mitjançant el Servei d’Estudis i Planificació de l’Ajuntament, i hi estan involucrades dades que tenen origen en diferents departaments municipals, com ara el Padró d’Habitants, el Cadastre i el Mapa de la Ciutat entre altres.
L’Ajuntament de Mataró a través del Servei d’Estudis, per una part i l’Escola Universitària Politècnica com soci tecnològic han creat el Centre de Coneixement Urbà per dur a terme aquestes activitats.
El projecte es basa, fonamentalment, en la superioritat de la informació gràfica sobre de l’alfanumèrica. Un aspecte essencial és la ubicació de les dades en el territori, a partir de la seva georeferenciació tal com fa un SIG, però en el nostre cas el SIG és simplement una interfície i el que realment es valorat i potenciat és la interacció entres les diferents tipologies de dades, per acabar generant uns indicadorstambé gràfics i georefenciats (entitats o mapes temàtics) que presenten la síntesi resultant aportant una informació qualitativament diferent a la informació inicial.
Aplicacions:
1) Centres proveïdors de serveis i proximitat.
La idea és associar l’àrea d’influència d’un determinat centre proveïdor de servei (amb aquest nom es pot representar un centre d’ensenyament, un ambulatori, un centre cívic etc.) amb la seva capacitat de donar aquest servei (nombre de places) i amb la població ‘target’ del citat servei que hi ha a l’entorn físic del centre.
D’aquesta manera es pot generar un indicador de l’àrea d’influència sobre el seu territori més proper. Això permet al polític o al gestor, d’una mirada, percebre sobre el mapa de la ciutat o el territori, si hi ha ‘buits’ significatius en la cobertura i també veure ‘que passaria si’ s’augmenta la capacitat d’un centre, o es canvia d’emplaçament, o se’n tanquen u obren de nous.
2) Activitat econòmica i relació amb la població
Permet tenir una visió de l’activitat econòmica de la ciutat agrupada per sectors (epígrafs normalitzats) podent escollir activitats relacionades de diferents maneres, com per exemple: tot el comerç al detall, tot el comerç a l’engròs, la restauració, la banca, el tèxtil etc. Es presenten totes les entitats que corresponen a cada consulta en forma de números de policia o parcel·les. Es visualitza també en forma gràfica la superfície declarada per aquesta activitat. Igualment també es pot relacionar amb la població, predefinint unes zones d’influència de cada centre d’activitat i mostrant un temàtic de la població que en queda fora permetent per tant aplicacions de geomarketing. The use of massive data within the field of local-government management causes some important problems to extract information and knowledge from data.
In this article, tools are presented to help in decision-making. These tools allow to show complex analysis which connect diferent types of data, such as physical structures and elements in town (streets, blocks, plots of land and doorways), with the inhabitants who live there, service supplier centers and economic activity characteristics. Hypothesis and simulations of diferent scenes are also enabled.
The Servei d’estudis i planificació - Study and Planning Service – of Mataró Town Council has put into practice these tools in its own town. The data used have their origin in diferent departments, such as Inhabitants Register, Property Register, and the City’s Map Department.
Mataró Town Council, through Servei d’estudis i planificació, and the Escola Universitària Politècnica de Mataró (Mataró School of Engineering), as technology partner, have created the Centre de Coneixement Urbà – Urban Knowledge Center – to carry out these activities.
The project is mainly based on the idea that graphically-presented information is more useful than alphanumerically-presented information. An essencial aim is the location of data in the territory from its georeference, as a Geographical Information System (GIS) does. In our case, however, the GIS is used just as an interface. What is actually valuable and strengthened is the integration of the diferent types of data to create graphic and georeferenced indicators (entities and thematic maps), which summarizes and improves the quality of the information.
Application:
1) Service suppliers and proximity centers
The main idea is to associate an area of influence to a particular Service Supplier Center (a school, a health center, a community center, etc.) with its number of vacancies and with the inhabitants targeted by and around this service. So, an indicator of the area of influence around the center can be generated. This indicator is a great tool to politicians or managers because it allows them to understand, over the city map, if there are empty areas not covered by the analysed service. Therefore “what if “ questions can be used to change the number of vacancies of the center, its situation or even removing or creating new ones.
2) Economic activity and relationship with population
It allows to have a view of the town’s economic activity grouped into sectors. The user can choose diferent activities related in some diferent ways, for instance: retail, wholesale trading, restaurants, banks, textile, etc. All the entities corresponding to each query are shown on the map as plots of lands or doorways. And you can also graphically see the area legally declared by the owner of the activity. Moreover, these entities can be related to the inhabitants by previously defining a zone of influence of each activity center and by showing a thematic map of inhabitants left out from the area of influence, thus allowing geomarketing applications
Reports on the topic "Career in restaurants"
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Hunter, Janine, Lorraine van Blerk, Thomas d'Aquin Rubambura, Cold Musiwa Mubigalo, Luc Mufano, Wayne Shand, Anabelle, et al. Vie de rue dans la ville à la frontière: Des jeunes de la rue racontent leurs vies quotidiennes à Bukavu, RDC. StreetInvest, August 2022. http://dx.doi.org/10.20933/100001259.
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Bukavu, une ville située sur les rives du lac Kivu, à l'est de la République démocratique du Congo (RDC), abrite plus d'un million de personnes, dont de nombreuses personnes déplacées par la pauvreté et les conséquences des conflits armés qui continuent d'affecter l'est du Congo. Plus de 10 000 enfants et jeunes de la rue vivent ici dans des situations de rue. 19 jeunes de la rue ont aidé à créer cette carte narrative en enregistrant toutes les données visuelles et en partageant leurs histoires sur leur vie quotidienne. La carte narrative comprend 9 sections et 2 galeries montrant la vie quotidienne des enfants et des jeunes des rues à Bukavu et le travail de PEDER, partenaire de la société civile Grandir dans la rue, pour les aider. Les chapitres comprennent des détails sur la façon dont les enfants et les jeunes des rues collectent les plastiques sur les rives du lac Kivu pour les vendre, ils cuisinent et partagent de la nourriture ensemble, ou achètent dans des restaurants ou des étals. Les jeunes femmes gagnent leur vie dans le travail du sexe et s'occupent de leurs enfants et les jeunes hommes se détendent, créent des liens et espèrent gagner de l'argent supplémentaire en jouant et en pariant. La langue originale enregistrée dans les vidéos est le swahili, elle a été traduite en anglais et en français pour les deux versions de la carte. Tout le matériel visuel et contextuel a été créé par des jeunes de la rue vivant dans les rues de Bukavu, à savoir : Annabelle, Armel, Baba, Baridi, Bikulo, Cornelia, Diomo, Edouard, Francis, Georges, Ginette, Jasmine, Nicaise, Noah, Remi, Royal, Yvette and Zachary.
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Hunter, Janine. Street Life in the City on the Edge: Street youth recount their daily lives in Bukavu, DRC. StreetInvest, 2022. http://dx.doi.org/10.20933/100001257.
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Bukavu, a city on the shores of Lake Kivu on the eastern edge of the Democratic Republic of the Congo (DRC), is home to over one million people, many displaced by poverty and the consequences of armed conflicts that continue to affect the east of the country. More than 10,000 street children and youth live here in street situations. 19 street youth helped to create this story map by recording all the visual data and sharing their stories about their daily lives. The story map includes 9 sections and 2 galleries showing street children and youth’s daily lives in Bukavu and the work of Growing up on the Streets civil society partner PEDER to help them. Chapters include details of how street children and youth collect plastics from the shores of Lake Kivu to sell, they cook, and share food together, or buy from restaurants or stalls. Young women earn their living in sex work and care for their children and young men relax, bond and hope to make extra money by gambling and betting. The original language recorded in the videos is Swahili, this has been translated into English and French for the two versions of the map.
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Mahdavian, Farnaz. Germany Country Report. University of Stavanger, February 2022. http://dx.doi.org/10.31265/usps.180.
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Germany is a parliamentary democracy (The Federal Government, 2021) with two politically independent levels of 1) Federal (Bund) and 2) State (Länder or Bundesländer), and has a highly differentiated decentralized system of Government and administration (Deutsche Gesellschaft für Internationale Zusammenarbeit, 2021). The 16 states in Germany have their own government and legislations which means the federal authority has the responsibility of formulating policy, and the states are responsible for implementation (Franzke, 2020). The Federal Government supports the states in dealing with extraordinary danger and the Federal Ministry of the Interior (BMI) supports the states' operations with technology, expertise and other services (Federal Ministry of Interior, Building and Community, 2020). Due to the decentralized system of government, the Federal Government does not have the power to impose pandemic emergency measures. In the beginning of the COVID-19 pandemic, in order to slowdown the spread of coronavirus, on 16 March 2020 the federal and state governments attempted to harmonize joint guidelines, however one month later State governments started to act more independently (Franzke & Kuhlmann, 2021). In Germany, health insurance is compulsory and more than 11% of Germany’s GDP goes into healthcare spending (Federal Statistical Office, 2021). Health related policy at the federal level is the primary responsibility of the Federal Ministry of Health. This ministry supervises institutions dealing with higher level of public health including the Federal Institute for Drugs and Medical Devices (BfArM), the Paul-Ehrlich-Institute (PEI), the Robert Koch Institute (RKI) and the Federal Centre for Health Education (Federal Ministry of Health, 2020). The first German National Pandemic Plan (NPP), published in 2005, comprises two parts. Part one, updated in 2017, provides a framework for the pandemic plans of the states and the implementation plans of the municipalities, and part two, updated in 2016, is the scientific part of the National Pandemic Plan (Robert Koch Institut, 2017). The joint Federal-State working group on pandemic planning was established in 2005. A pandemic plan for German citizens abroad was published by the German Foreign Office on its website in 2005 (Robert Koch Institut, 2017). In 2007, the federal and state Governments, under the joint leadership of the Federal Ministry of the Interior and the Federal Ministry of Health, simulated influenza pandemic exercise called LÜKEX 07, and trained cross-states and cross-department crisis management (Bundesanstalt Technisches Hilfswerk, 2007b). In 2017, within the context of the G20, Germany ran a health emergency simulation exercise with representatives from WHO and the World Bank to prepare for future pandemic events (Federal Ministry of Health et al., 2017). By the beginning of the COVID-19 pandemic, on 27 February 2020, a joint crisis team of the Federal Ministry of the Interior (BMI) and the Federal Ministry of Health (BMG) was established (Die Bundesregierung, 2020a). On 4 March 2020 RKI published a Supplement to the National Pandemic Plan for COVID-19 (Robert Koch Institut, 2020d), and on 28 March 2020, a law for the protection of the population in an epidemic situation of national scope (Infektionsschutzgesetz) came into force (Bundesgesundheitsministerium, 2020b). In the first early phase of the COVID-19 pandemic in 2020, Germany managed to slow down the speed of the outbreak but was less successful in dealing with the second phase. Coronavirus-related information and measures were communicated through various platforms including TV, radio, press conferences, federal and state government official homepages, social media and applications. In mid-March 2020, the federal and state governments implemented extensive measures nationwide for pandemic containment. Step by step, social distancing and shutdowns were enforced by all Federal States, involving closing schools, day-cares and kindergartens, pubs, restaurants, shops, prayer services, borders, and imposing a curfew. To support those affected financially by the pandemic, the German Government provided large economic packages (Bundesministerium der Finanzen, 2020). These measures have adopted to the COVID-19 situation and changed over the pandemic. On 22 April 2020, the clinical trial of the corona vaccine was approved by Paul Ehrlich Institute, and in late December 2020, the distribution of vaccination in Germany and all other EU countries
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Restaurant fire claims the life of two career fire fighters - Texas. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, February 2001. http://dx.doi.org/10.26616/nioshfffacef200013.
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Career fire fighter dies searching for fire in a restaurant/lounge - Missouri. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, July 2004. http://dx.doi.org/10.26616/nioshfffacef200410.
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Two career fire fighters die while making initial attack on a restaurant fire - Massachusetts. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, November 2009. http://dx.doi.org/10.26616/nioshfffacef200732.
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