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Journal articles on the topic 'Catering Equipment'
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Pine, Ray. "Equipment Training in the UK Catering Industry." Journal of European Industrial Training 10, no. 5 (May 1986): 17–19. http://dx.doi.org/10.1108/eb002205.
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Pulatov, Abror. "Basic energy-saving principles at the enterprises of public catering." E3S Web of Conferences 216 (2020): 01136. http://dx.doi.org/10.1051/e3sconf/202021601136.
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The main principles of energy saving at public catering enterprises are considered in this article. The main criterion for this analysis is the consumption of electric energy by catering enterprises, which averages 80-90% of all energy consumption. Most of this equipment is non-adaptive and non-automated, its installed capacity is often several times more than the actual required capacity, and the average load is on average 30-60%. In this regard, the research and wide introduction of energy-saving technologies and devices in catering enterprises is an urgent task. The article also analyzes the possibilities of reducing the specific consumption of electricity and the functioning of devices at catering enterprises.
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Kurbanova, Raxima. "INCREASING EFFICIENCY OF CATERING ENTERPRISES THROUGH MODERNIZATION." INNOVATIONS IN ECONOMY 7, no. 3 (July 30, 2020): 59–67. http://dx.doi.org/10.26739/2181-9491-2020-7-8.
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The provision of public catering establishments with material and technical equipment plays an important role in the rapid development of this sector, especially in meeting the needs of the people. They differ in the type of interaction, size and level of services provided. However, not all of them meet the requirements of the period. Therefore, it is necessary to improve the technical and technological modernization of public catering establishments
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ITA, Sayaka, Kiyoshi FUJIKAWA, and Wen REN. "Life Cycle CO2 Emission for Water Economizing Equipment in Catering Industry." Journal of Life Cycle Assessment, Japan 6, no. 1 (2010): 33–41. http://dx.doi.org/10.3370/lca.6.33.
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Legnani, P., E. Leoni, M. Berveglieri, G. Mirolo, and N. Alvaro. "Hygienic control of mass catering establishments, microbiological monitoring of food and equipment." Food Control 15, no. 3 (April 2004): 205–11. http://dx.doi.org/10.1016/s0956-7135(03)00048-3.
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Bannatyne, W. R. "Catering and its contemporary implications." Proceedings of the Royal Society of Edinburgh. Section B. Biological Sciences 87, no. 3-4 (1986): 295–306. http://dx.doi.org/10.1017/s0269727000004395.
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SynopsisChanges in the social aspects of life and in the leisure and working activities of the population have had a profound effect on eating patterns in recent years. Today, more people eat away from home, either through enforced circumstances or by choice, and eating out has become part of the nation's lifestyle. Eating habits have changed also. The trend now is towards a more casual style of eating, with more economical meals, snacks and ‘takeaway’ food being consumed.The catering industry is responding to present day demands with new approaches and new products. ‘Fast food’ has become a predominant feature of contemporary social eating. Technology, in the shape of systemised methods of food production, advanced forms of cooking equipment and convenience commodities, has revolutionised modern catering operations.The consumer's increasing reliance on the caterer for the nutritional balance of his daily food intake has important implications at a time when the link between diet and disease has been clearly established. The increase in eating outside the home and the introduction of new styles of food and food preparation bring with them a concern for increased vigilance in matters of food hygiene and safety. Current trends also bring with them social consequences. Changes in eating patterns have been instrumental in weakening family influence in the social shaping of young people. The advantages of the new technology could conflict with the interests of the consumer, who may feel that the stereotyped, impersonal product and service he is receiving lack the pleasurable and social experience which he expected.The managerial complexities of modern catering, the technical expertise it requires and the sociological impact of contemporary trends present fundamental challenges not only for the catering industry but also for the education and training service which seeks to support it.
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Hrnčiar, Dušan. "Aktuálny stav v zabezpečení poľných služieb v ozbrojených silách Slovenskej Republiky." Vojenské reflexie 16, no. 2 (2021): 116–30. http://dx.doi.org/10.52651/vr.a.2021.2.116-130.
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In this article we deal with field services in the armed forces of the Slovak Republic. Field services have a significant impact on the health, hygiene, wellbeing and morale of soldiers. The aim of the article is to present the field services currently used and their technical means in the equipment of the units of the Armed Forces of the Slovak Republic with a focus on catering. We define risk areas in the personnel and material-technical area. We will indicate the problems related to the outsourcing of catering services. We will present more modern technical means usable in the Armed Forces of the Slovak Republic.
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Lunochkin, Andrei, and Ekaterina Furman. "Organization of Catering for Workers in Stalingrad During the First Five-Year Plan (1929–1933)." Vestnik Volgogradskogo gosudarstvennogo universiteta. Serija 4. Istorija. Regionovedenie. Mezhdunarodnye otnoshenija, no. 1 (February 2022): 57–70. http://dx.doi.org/10.15688/jvolsu4.2022.1.5.
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The article deals with the problem of organizing public catering for workers of large industrial enterprises in Stalingrad in the late 1920s – early 1930s, during the first five-year plan. Methods and materials. In this study traditional methods (historical-descriptive, historical-genetic, historical-comparative) and the principles of historical research (historicism, systemacity) were used, which made it possible to restore the stages of organizing workers’ catering in Stalingrad at the first stage of industrial modernization, as well as to identify and analyze reasons for the manifestation of crisis phenomena in the public catering system. Analysis and results. As early as the initial stage of industrialization, the food problem sharply worsened. However, largely generated by the problems of industrialization, it was the food crisis that contributed to the development of the public catering system. In the conditions of normalized distribution of food products, the tasks of implementing planned installations for the administration of catering enterprises were simplified as much as possible. Having received standardized food products, workers could get the rest of the products only in canteens, which from the second half of the 1920s were part of the cooperative system, consolidated into a single Central Workers’ Cooperative (CWC), which had both its advantages (centralized supply) and disadvantages (lack of close communication with the consumer and, as a result, lack of feedback and direct influence of enterprise management on the process of organizing food for workers). Factory buffets, canteens, and giant kitchen factories created at an accelerated pace were put into operation with a huge number of shortcomings. Unsanitary conditions at public catering enterprises, a chronic lack of kitchen equipment, disruptions in food supplies, a monotonous menu, and, as a result, poor diet of workers have become commonplace. Prices in closed cooperative canteens were often comparable to market prices, while the quality of products did not meet the established requirements. Neither the tightening of control, nor the reorganization of the catering system (the introduction of working supply departments) led to a radical improvement in the situation with catering. Meanwhile, systemic problems with the organization of public catering also determined the degree of public confidence in the authorities. Negative statements about the Soviet government on the basis of problems with public catering have become a very common phenomenon in the working environment and a kind of litmus test for determining the level of public confidence in the government’s course.
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Martín, Juan Carlos, Concepción Román, and Cira Mendoza. "Determinants for sun-and-beach self-catering accommodation selection." Tourism Economics 24, no. 3 (March 7, 2018): 319–36. http://dx.doi.org/10.1177/1354816618758731.
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Self-catering accommodation is an important lodging alternative in some tourist destinations. Attributes such as the size, furniture and equipment; pool area; quietness; accessibility to beach; or Wi-Fi play an important role in the selection of this type of accommodation. Understanding tourists’ preferences is essential to improve services and gain competitiveness. In this article, a stated choice experiment between two hypothetical self-catering apartments is carried out in Maspalomas, a world renowned destination in the south of Gran Canaria, Spain. Consistent multinomial and mixed logit model specifications that incorporate systematic and random taste variation within tourists’ preferences are estimated. Willingness to pay for improving different service quality attributes is obtained. The findings are crucial and provide important insights to managers and policymakers in order to streamline the marketing and promotional strategies, as well as to make optimal investment decisions.
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Rahim, Abdul, and Halimatuzzahro. "Commodification Practices in the Begawe Sasak’s Lombok Tradition." KARSA: Journal of Social and Islamic Culture 29, no. 1 (June 21, 2021): 179–98. http://dx.doi.org/10.19105/karsa.v29i1.4455.
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The begawe tradition, which has become the popular culture of Sasaknese, has begun shifted by the consumption of mass cultures, such as catering services, the use of tools or begawe needs, starting to be replaced by industrial products for rent or sale. The forms of commodification in the begawe tradition, especially in begibung (eating together) and betulung (helping each other), two things that become the ‘aura’ of begawe. This difference can be seen from the shifting values, from the principle of kinship to individualism; of various equipment that is transformed and then commercialized. The new ethnography in this case study becomes the basis for examining the commodification practice in the begawe tradition, which switches to catering services and traditional equipment and replaces by modern equipment. The author, who is part of the Sasak community, also takes a participatory approach in begawe events held by the community. This shows that the alienation of popular culture in society cannot be contained by massive mass culture, so that people, which were initially established with high social values, began to form individualist societies that competed to show their social status. The consumption of signs/symbols has formed a society trapped in a pseudo-need that is unwittingly oppressive. Awareness to be critical and filter the mass culture needs a sphere for negotiation to return the spirit of the social community based on kinship interaction.
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BENGTSSON, NILS. "HEAT PROCESSING EQUIPMENT FOR FOODSERVICE USE - EUROPEAN DEVELOPMENTS FOLLOWING THE SWEDISH CATERING 1990 PROGRAM." Foodservice Research International 8, no. 4 (December 1995): 273–78. http://dx.doi.org/10.1111/j.1745-4506.1995.tb00302.x.
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Botov, M. I., D. M. Davydov, A. M. Davydov, and D. M. Ziborov. "The method of calculating sheet-channel heat exchangers used in the thermal equipment of catering." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 1 (July 18, 2019): 53–58. http://dx.doi.org/10.20914/2310-1202-2019-1-53-58.
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The article considers and substantiates the method of calculating metal panels with tubular channels, as new heat exchangers made of thin steel sheets, which used in thermal equipment at catering establishments. Today, the majorities of steam jackets of technological devices in the food industry arerepresentedby open slotted space and work under pressure, which leads to a thickening of the walls of heat exchangers, and therefore increases the specific quantity of metal. Plate-to-channel heat exchangers, unlike ordinary shirts, are made of thin metal sheets. Panel channel heat exchangers are a structure, which composed of two metal sheets, that are interconnected by contact welding. Heating steam channels are formed between the sheets. The design of sheet-channel heat exchangers can significantly reduce the wall thickness, and thus reduce the metal consumption and reduce the thermal inertia of the equipment. This article describes methods that allow calculating the area of steam channels and obtaining the optimal dimensions of inter-channel sections for sheet-channel heat exchangers of thermal devices of catering enterprises. A method for calculating the heat transfer coefficient based on an experimental study is also given. In order to reduce the thickness of the walls of the panels, it is proposed to maximize the area of inter-channel sections without reducing the heat flux, which the panel transmits to the heated medium. This problem is solved with the help of a calculation method based on the use of the coefficient of efficiency of the thermal edge.
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Özçakmak, Sibel, and Osman Gül. "Samsun’da Catering Hizmet Sektörünün İyi Hijyen Uygulamaları Profili." Turkish Journal of Agriculture - Food Science and Technology 4, no. 11 (November 20, 2016): 1031. http://dx.doi.org/10.24925/turjaf.v4i11.1031-1038.808.
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Before serving the meals, the managements that operate in the production and distribution of table d’hôte meals, the data related to whether it's appropriate for the food hygiene regulation and the other legal requirements are so insufficient. So, an interview study was performed for the present conditions of the manufactures producing and serving meals and the good hygiene practices profile of their working personal in the plants with regard to Law No.5966 on Veterinary Services, Plant health, Food and Feed in the Samsun city. The survey was applied in catering enterprises and face to face interviews with a total of 258 people (employees and managers responsible for the kitchen area) and at the same time observing the operating conditions of 32 companies in 9 different counties. The questions of survey included gender, age, education level, professional experience of workers, real production capacities, the power of engine, number of employees in production, and findings related to good hygiene practice. It was observed that the design and layout of the production area in terms of good hygiene practices were not sufficient in some manufactures and only four manufactures had positive air pressure ventilation. It was stated that tools and equipment were required to take more precautions against the risk of corrosion. It was established that cleaning and disinfection process, personal hygiene rules and dissolving operations for frozen food were inadequate. It was determined that record forms were not sufficient to provide the traceability. Hazard and risk factors will be controlled by establishment of practical food safety management system in catering sector.
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ERNST, C., J. SCHULENBURG, P. JAKOB, S. DAHMS, A. MARTINEZ LOPEZ, G. NYCHAS, D. WERBER, and G. KLEIN. "Efficacy of Amphoteric Surfactant– and Peracetic Acid–Based Disinfectants on Spores of Bacillus cereus In Vitro and on Food Premises of the German Armed Forces." Journal of Food Protection 69, no. 7 (July 1, 2006): 1605–10. http://dx.doi.org/10.4315/0362-028x-69.7.1605.
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In mass catering facilities of the German Armed Forces, foodborne outbreaks are commonly attributed to Bacillus cereus, and spores of this organism are regularly found on equipment surfaces. B. cereus is the causative agent of foodborne emetic or diarrheic disease. Hence, the use of sporicidal disinfectants may provide a starting point for successful risk mitigation of diseases associated with B. cereus. In this study, the amphoteric surfactant–based disinfectant (product A) that has been routinely used in catering facilities of the German Armed Forces and a peracetic acid–based disinfectant (product B) were compared for their efficacy against B. cereus spores in laboratory tests and under field conditions. In a carrier test for B. cereus spores, product A displayed no efficacy against spores of the test strain. In contrast, a substantial reduction in spore concentration (>5-log reduction) was achieved with product B. In a controlled trial conducted in seven Army catering facilities, the reduction in the number of B. cereus–positive samples was significantly greater (P < 0.001) for product B (from 28% initial contamination to 3% after application) than for product A (from 33 to 21%). Product B was estimated to be 6.25 times more efficacious than product A. Field trials confirmed the higher efficacy of the peracetic acid–based disinfectant to reduce B. cereus contamination on surfaces as found for the in vitro experiments. The tests used to assess the sporicidal effects of disinfectants were adequate under practice conditions and could be used for sporicidal testing of disinfectants for catering and food production establishments.
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Bhanushali, Mahesh Manohar, and Avinash Sharma. "A Bibliometric Study on Purchase and Technology Transfer with Reference to Industrial Equipments." Journal of Computational and Theoretical Nanoscience 17, no. 9 (July 1, 2020): 4698–702. http://dx.doi.org/10.1166/jctn.2020.9303.
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In the process of catering to the diversified needs and challenges, it is essential to develop professionally managed purchase departments for public and private sectors in India and Abroad. Technological upgradation is inherent process in development of any organization and country. Technological upgradation in order to enhance efficiency and productivity of manufacturing unit primarily depends upon the acquisition of technologically superior equipment for right applications. In order to cultivate the culture of technology improvement and transfer, every developing country, organization should analyze and track number of equipment purchased with the intention of technology transfer. However, there are lot of factors and obstacles in this process. The objective of this research paper is to conduct bibliometric study on purchase and technology Transfer with reference to industrial equipments and understanding different variables affecting technology transfer. This research paper has highlighted the necessity of conducting such an analysis by countries and organizations whose objective is to technologically upgraded. The methodology used in this research is bibliometric analysis of research publications from Scopus and google scholar indexed journals. Research reveals different factors affecting technology transfer through purchase of technical equipments. Procurement of new technology equipments requires change in the technical description and their approvals, trained manpower and adoptability for the change. Existing purchase processes focuses on continuation of operations rather than technological upgradation.
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Mayurnikova, Larisa, Arkadiy Koksharov, and Tatyana Krapiva. "Food safety practices in catering during the coronavirus COVID-19 pandemic." Foods and Raw Materials 8, no. 2 (September 30, 2020): 197–203. http://dx.doi.org/10.21603/2308-4057-2020-2-197-203.
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On January 30, 2020, the Director-General of the World Health Organization declared the outbreak of COVID-19 a Public Health Emergency of International Concern. There is hardly a country in the world that is not currently facing this problem. The number of cases is constantly growing, patients and carriers being the main mode of transmission. The economies of all countries are at stake. However, people need essential goods and food, regardless of the situation. In this respect, agriculture, food industry, food market, and catering have become priority industries. A continuous operation of food service enterprises (FSE) is crucial for the uninterrupted food supply in the period of preventive measures. The paper describes how pathogen makes its way into FSEs, spreads, and infects people. This information makes it possible to assess the probability of coronavirus infection and to reduce its spread, thus ensuring the safe operation of the enterprise. There are three transmission routes the coronavirus can take at a FSE: (1) aerial transmission by droplets and aerosols during the main and secondary technological production processes, (2) person-to-person transmission from clients to staff or from employee to employee via direct or indirect contact, (3) transmission via contaminated surfaces, e.g. packaging, furniture, equipment, etc. FSEs have to follow the recommendations published by the federal and/or local authorities, which may vary depending on the COVID-19 incidence rate in the area. These recommendations are based on the probability of the public health risk associated with person-to-person transmission, rather than on food safety.
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Moshenchenko, Nikita, and Bohdan Zhurakovskyi. "SMARTCITY WIRELESS FENCE AND INTERACTIVE INFRASTRUCTURE MODEL." Cybersecurity: Education, Science, Technique 1, no. 13 (2021): 63–80. http://dx.doi.org/10.28925/2663-4023.2021.13.6380.
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This article considers the problem of the process of using robots and their control in catering establishments with the help of wireless networks, shows the main features of existing solutions in the field of robotics and networks, their advantages and disadvantages. Wireless networks for their application in robot control have been studied. The main task of wireless networks is to provide high-speed local access to services and data in a certain area, the exchange of information between users within the territory. Building wireless Wi-Fi (IEEE 802.11) networks is now in high demand due to a host of benefits. Among the main advantages of this technology are the most attractive: low cost of equipment; flexibility of equipment use; high data rate. This technology provides the ability to run a number of custom applications. The infrastructure of wireless networks is the basis on which the further implementation of custom applications is built and the support of key services for the company is provided. Such services include network management, information security and service quality assurance (QoS) mechanisms. A virtual environment with the appropriate software was configured, a network simulation was performed, and its results were recorded. This solution can be used in catering establishments. It allows to introduce new technologies into the sphere of human life and increase the profits of food business owners.
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Stefanov, Nikolay. "Analysis of Some of the Applicable Outsourcing Services in the Structures of the Bulgarian Armed Forces." International conference KNOWLEDGE-BASED ORGANIZATION 23, no. 1 (June 20, 2017): 473–78. http://dx.doi.org/10.1515/kbo-2017-0078.
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Abstract Supplying the Bulgarian Army with the necessary material resources is an extremely important activity. This is an activity with a fundamental significance for making quality logistics decisions on strategic, operational and tactical levels. Therefore, it is necessary to analyse the issues related to the use of outsourcing services in the armed forces. They are implemented in the field of defence primarily in the sphere of utilisation of unnecessary munitions, catering, providing various public utilities, repair and maintenance of equipment and provision of security to military sites. Despite of its limited application, outsourcing is currently an important tool for conducting a great number of the logistics activities, providing support of the combat and special training of military formations and the execution of their specific tasks.This article studies and analyses the use of outsourcing services for providing catering for the personnel in the structures of the Bulgarian Armed Forces and for protection of the military territories.
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Mirkina, O. N. "WAYS TO INCREASE THE COMPETITIVENESS OF PUBLIC CATERING." Scientific Review Theory and Practice 11, no. 6 (2021): 1700–1710. http://dx.doi.org/10.35679/2226-0226-2021-11-6-1700-1710.
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The article is devoted to the consideration of the concept of «competitiveness of the enterprise», the factors influencing it and the proposal of ways to increase the competitiveness of public catering enterprises by influencing some internal factors. The purpose of the article is to propose ways to increase the competitiveness of public catering enterprises. The article provides a comparative analysis of the views of scientists on the concept of «competitiveness of an enterprise», indicates the factors of competitiveness of enterprises, highlighted in the scientific literature (political; economic; financial; sociodemographic, etc., as well as the production and organizational structure of the enterprise; technology; the level of qualifications of employees; quality of management; others). The negative impact of the COVID-19 pandemic on the work of catering enterprises is indicated. Based on the accepted division of factors into external and internal, the author of the article proposes ways to increase the competitiveness of a public catering enterprise based on internal factors. So the author identifies three areas of influence in order to increase the competitiveness of the enterprise: management, menu, personnel. The article proposes the following methods of influencing each of the selected factors: leadership, management: internal control; provision of modern and sufficient equipment and raw materials necessary for work; analysis of competitors’ activities; development of new services provided by the enterprise; menu: a variety of product range aimed at the preferences of potential buyers; availability of special offers, promotions; affordability of prices; personnel: selection of qualified workers; motivation; organization of a favorable atmosphere for work; high-quality and fast service. The author emphasizes that all three areas are closely interconnected and a complex impact on them is necessary. The author proposes to evaluate the result of the impact by holding such events as daily management meetings, informal manager-manager feedback in the form of a weekly discussion, and a general meeting. According to the author, this will help to quickly respond to negative changes and will help to strengthen the competitiveness of the enterprise.
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Mohammad, Gunawan. "ANALISIS PENGENDALIAN KUALITAS PRODUK ROTI DENGAN MENGGUNAKAN PETA P DAN 7 TOOLS OF QUALITY." Jurnal DISPROTEK 11, no. 1 (August 28, 2020): 54–58. http://dx.doi.org/10.34001/jdpt.v11i1.1177.
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PT Candrabuaya Surya Semesta is a company that produces catering and bread, one of which is located in the Jepara City. Increasing competition in the catering and bread business requires companies to be able to maintain and improve their quality to retain customers. The purpose of this study is to determine the level of product quality and to determine the factors that caused the quality of a product from the company. The sweet wet bread product is a superior product that more customer interested, so in this study (research) used analysis of product quality control with P maps and seven tools of quality. There are two main defects in the production process of sweet wet bread, namely the dough does not expand and baking is not perfect. Of the two defects, the defect of the dough does not develop into a priority proposal for improvements that must be done by the company. The common factors that cause disability are method factors in the production process, equipment used, human reliability factors, and materials / raw materials used.
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Galičić, Vlado. "COMPUTER SYSTEM OF HOTEL MAINTENANCE." Tourism and hospitality management 9, no. 2 (December 2003): 107–20. http://dx.doi.org/10.20867/thm.9.2.10.
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The mere idea of maintenance today has been extended. It is not only the technical systems that are being maintained in order to keep them in operating conditions, also the environment (water, air, soil) is maintained, flora and fauna are maintained, man maintains his health etc. In the last few years developed tourist countries with developed hotel industry as their main tourist receptive tool, have as part of strategies for their development defined maintenance as one of the significant elements of complete development, but also of business quality improvement. The function of maintenance comprises the jobs and activities performed to ensure correctness, i.e. functional usability of instruments of labour. The characteristic of today's maintenance of a hotel as a catering establishment lies in the fact that it is performed on concrete equipment and it has a practical impact on successful running of the hotel. Since the equipment in a hotel comprises different groups of equipment: mechanical, electrical, building- particular approach is required when selecting the maintenance strategy for a particular group of equipment. However, computer support is essential to every strategy in order for the maintenance service to become effective. Related to that, the managing computer system for hotel maintenance must support preventive, planned and corrective maintenance.
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Sawong, Karina Septea Asie, Dini Ririn Andrias, and Lailatul Muniroh. "PENERAPAN HIGIENE SANITASI JASA BOGA PADA KATERING GOLONGAN A2 DAN GOLONGAN A3 DI KOTA PALANGKA RAYA PROVINSI KALIMANTAN TENGAH." Media Gizi Indonesia 11, no. 1 (May 15, 2016): 1. http://dx.doi.org/10.20473/mgi.v11i1.1-10.
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The rapid development of new caterings without followed by supervision from the authorities in term of food safety could lead to food safety cases. This study aimed to analyze the application of hygiene sanitation in catering class A2and A3 in Palangka Raya. This research was conducted with descriptive observational design non-hypothesis. The primary data obtained through interview about characteristics of catering at 10 selected caterings (3 caterings class A2 and 7 caterings class A3) and observation of building, sanitary facilities, equipments, food handlers, foods, principles of hygiene and sanitation, and quality of food microbiology. Sample was selected based on purposive technique. Data were analyzed descriptively. The result showed entire catering still does not meet physical requirements in the application of hygiene sanitation catering (catering group A2 grades 70-74; class A3 grades 74-83). The application of principles hygiene and sanitation each variable in several caterings was met requirements. Assessment of the microbiological quality of vegetables menu in 3 caterings shows number of bacteria E.coli were 0/g. The conclusion of research in general is that principle the application of hygiene sanitation principle and microbiological quality are met by the catering class A2 and A3 in Palangka Raya. However, the physical feasibility still needs to be improved. Application of hygiene and sanitation in caterings are expected to be a reference to obtain hygiene certifi cate acceptance as well as information to Health Department for verify the application of hygiene and sanitation catering in Palangka Raya.Keywords: E.coli, hygiene and sanitation, catering
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Radovic, Goran. "Spatial and Technological Design Principles of Mountain Resort Hotels." Applied Mechanics and Materials 725-726 (January 2015): 1063–71. http://dx.doi.org/10.4028/www.scientific.net/amm.725-726.1063.
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Tourism and tourism industry today represents one of the bearers of the economic development of many countries. Hotel is main tourist-catering accommodation facility and its design and functionality must be in accordance with the needs and demands of tourists. Mountain hotel is a distinctive type and vacation hotel which has its own characteristics in terms of the needs of guests and therefore to please the needs of guests, mountain hotels have particular kinds of content and areas that are not encountered in other types of hotels. For this reason, architecture, external landscaping, views, interiors, equipment and comfort are the main characteristics of the mountain hotel.
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Tandyrak, Renata, Katarzyna Parszuto, and Jolanta Grochowska. "Water Quality of Lake Ełk as a Factor Connected with Tourism, Leisure and Recreation on an Urban Area." Quaestiones Geographicae 35, no. 3 (September 1, 2016): 51–59. http://dx.doi.org/10.1515/quageo-2016-0026.
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Abstract Lake Ełk as an important element of the urban landscape is associated with tourism and active recreation and because of it with the economy of the town. Since 1999 the renovation method with the use of artificial aeration with simultaneous phosphorus inactivation and also as a biological filter – BIO-HYDRO structures were applied on the lake. This process was lasting 10 years and brought only a short-term improvement. At the same time, the shores of the lake were managed to develop of lake tourism: beach, swimming pool, tennis courts, a promenade, and two a water equipment rentals. The illuminated fountain, the road bridge and well – developed catering – accommodation base were made as well.
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Penazzi, Stefano, Riccardo Accorsi, Emilio Ferrari, Riccardo Manzini, and Simon Dunstall. "Design and control of food job-shop processing systems." International Journal of Logistics Management 28, no. 3 (August 14, 2017): 782–97. http://dx.doi.org/10.1108/ijlm-11-2015-0204.
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Purpose The food processing industry is growing with retail and catering supply chains. With the rising complexity of food products and the need to address food customization expectations, food processing systems are progressively shifting from production line to job-shops that are characterized by high flexibility and high complexity. A food job-shop system processes multiple items (i.e. raw ingredients, toppings, dressings) according to their working cycles in a typical resource and capacity constrained environment. Given the complexity of such systems, there are divergent goals of process cost optimization and of food quality and safety preservation. These goals deserve integration at both an operational and a strategic decisional perspective. The twofold purpose of this paper is to design a simulation model for food job-shop processing and to build understanding of the extant relationships between food flows and processing equipment through a real case study from the catering industry. Design/methodology/approach The authors designed a simulation tool enabling the analysis of food job-shop processing systems. A methodology based on discrete event simulation is developed to study the dynamics and behaviour of the processing systems according to an event-driven approach. The proposed conceptual model builds upon a comprehensive set of variables and key performance indicators (KPIs) that describe and measure the dynamics of the food job-shop according to a multi-disciplinary perspective. Findings This simulation identifies the job-shop bottlenecks and investigates the utilization of the working centres and product queuing through the system. This approach helps to characterize how costs are allocated in a flow-driven approach and identifies the trade-off between investments in equipment and operative costs. Originality/value The primary purpose of the proposed model relies on the definition of standard resources and operating patterns that can meet the behaviour of a wide variety of food processing equipment and tasks, thereby addressing the complexity of a food job-shop. The proposed methodology enables the integration of strategic and operative decisions between several company departments. The KPIs enable identification of the benchmark system, tracking the system performance via multi-scenario what-if simulations, and suggesting improvements through short-term (e.g. tasks scheduling, dispatching rules), mid-term (e.g. recipes review), or long-term (e.g. re-layout, working centres number) levers.
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Lykholat, S., and A. Ryskalshuk. "MANAGEMENT OF ECONOMIC SECURITY OF ENTERPRISES SYSTEM IN THE CONDITIONS OF COVID-19." Journal of Lviv Polytechnic National University. Series of Economics and Management Issues 5, no. 1 (June 1, 2021): 158–69. http://dx.doi.org/10.23939/semi2021.01.158.
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Purpose. The purpose of the article is to prove the interdependence of economic security of public catering establishments from the adoption of anti-crisis decisions by the heads of such establishments in the conditions of Covid-19 and their support by public authorities. This approach will help create opportunities for public catering establishments, attract innovation, etc., but also find effective ways to adapt their business to non-standard conditions, taking into account the components of economic security in the context of the Covid19 pandemic. Design/methodology/approach. The structure of the economic security system of public catering establishments is characterized, which is a set of various measures to protect all functional components from possible risks (internal and external), requires a system-integrated approach taking into account the objects of protection, use of safety and available protection resources. The anti-crisis management mechanisms of the economic security of enterprises are structured. We envisage the presence of the following elements: organizational structure, indicators, and evaluation criteria, as well as management mechanisms aimed at using regulatory and legal support of economic security of enterprises, tools, and levers; information support; methods of provision; functions of the organization, management and implementation of effective forms and methods of construction and development of economic security. Threats to the economic security of the enterprise are systematized, which depend on typical factors and involve state financial regulation, including finding solutions to the Covid-19 pandemic; search for highly professional staff; building reliable protection of commercial classified information; developing reliable suppliers of raw materials; ensuring stable demand for own products; providing the company with appropriate technological and production equipment. The analysis of indicators of subjects’ activity in the field of public catering is carried out. It is defined that the enterprises are susceptible to changes in the social and economic environment and are dependent on a financial situation in the country. The growth of trade in this industry was realized due to the rising cost of raw materials, not due to an increase in visitors’ number. The amount of money spent by Ukrainians on basic meals in comparison with the minimum wage remains unsatisfactory, which also has an impact on the opportunity to visit public catering establishments. The conducted SWOT analysis of the catering industry gives grounds to claim a high level of bankruptcy. At the same time, making prompt anti-crisis management decisions and using their reputation (image) helps the establishments avoid bankruptcy. Findings. It is concluded that anti-crisis management should be a pivotal element to manage public catering establishments, as it helps to anticipate and minimize risks, prevents bankruptcy. The hypothesis offered that public dining establishments’ operation significantly depends on the economic conditions that have arisen due to the spread of coronavirus infection Covid-19 can be considered proven. Practical implications. The results of this research help practitioner, namely the owners of public dining establishments, who are trying to adapt to the new management conditions in the context of Covid-19 and theorists. The obtained results provide an opportunity to build the own business strategy, which will contribute to the formation of the enterprise’s required level of economic security. Originality/value This research shows that the information used to determine public dining establishments’ effectiveness has expected results, although their collection methods differed. In analyzing the results, the authors offer their vision for assessing the interdependence of enterprises’ economic security from anti-crisis decisions that help public dining establishments resist the actions of existing destructive factors in the conditions of Covid-19.
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Wahyoe, Wahyoe. "Analisis Terhadap Usulan Penggunaan Combibox Sebagai Wujud Penerapan Eco Airport Di Indonesia." Warta Penelitian Perhubungan 22, no. 4 (April 30, 2010): 374–89. http://dx.doi.org/10.25104/warlit.v22i4.1080.
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Air traffic densihj oca1rs at sezieral airports in lndonesin, especinlly nt airports - the airport with thescale of priman; and secondan; sen.rices. Traffic density, of course, affect the time slot to take off andlanding ai.rcraft. At the time of ground, air plane to get some service at the airport, among others,refueling, filling water for toilet and waste water cleaning, loading and unloading goods and luggage,mbin interior aircraft cleaning, catering preparation, checks ai.rcraft engine and much more . Somedeveloped countries in the world has senied the aircraft was grounded with advances in technologythat is able to maintain the qualihJ of the enuironment nt the airport lnj using CombiBox. In addition,this equipment also proved able to econonziz.e energi; expenditure, Human Resources a-IR), andreduce clutter btJ aircraft sen.nee vehicles on the apron.
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Fasa, Muhammad Iqbal, Adib Fachri, Ghina Ulfah Saefurrohman, Ahmad Hazas Syarif, and Suharto Suharto. "ECONOMIC PROTECTION TOWARD FINANCIAL MANAGEMENT HAJJ FUNDS: INDONESIAN CASE." Ad-Deenar: Jurnal Ekonomi dan Bisnis Islam 4, no. 02 (September 25, 2020): 163. http://dx.doi.org/10.30868/ad.v4i02.953.
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The potential for Haj funds in Indonesia is enormous. However, the long queues to perform the Haj pilgrimage lasted up to 17 years. The state has not wholly-owned facilities for operational needs. This study offers a new model in the management of Hajj funds in Indonesia. The offer in this research is the formation of economic independence protection by developing business units such as accommodation facilities in Mecca and Medina, Hajj planes, tours and trips, catering, hajj and umrah equipment stores, convenience stores, Indonesian culinary specialties, convection, e-payment systems. Hajj, Bottled Drinking Water, Sukuk Investment, and Other Investments. All of the profits from these funds are turned back for capital and business unit development. Thus, all the benefits of the hajj fund will again be felt by the people of Indonesia.
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Sari, Noor Mirad, Violet Violet, Khairun Nisa, and Ayu Manipa. "Dversifikasi Kue Kering Kekinian Berbahan Baku Beras Merah Lokal dan Sagu." Jurnal Pengabdian ILUNG (Inovasi Lahan Basah Unggul) 1, no. 3 (March 8, 2022): 47. http://dx.doi.org/10.20527/ilung.v1i3.4113.
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The Yasinan Arraudah group consists of women who work as traders, catering services, and housewives. The impact of the Covid-19 pandemic has affected partners, namely a decrease in sales turnover until the closure of businesses for members who work as traders or catering services. The implementation team of the Community Partnership Program provides the right solution for business opportunities in the new normal era, namely making healthy pastries made from brown rice flour and sago flour. The selection of local brown rice flour and sago flour to support the government's efforts in accelerating the diversification of food consumption based on local resources and reducing dependence on wheat flour. The problem faced by partners is the lack of knowledge about how to make modern pastries from local brown rice and sago which is healthy and hygienic and does not have the equipment, availability of raw materials, packaging methods and product marketing methods. The method of activity is in the form of counseling, training in making pastries, assistance to activity partners and program evaluation. The results of the counseling and training activities showed that 80% of the participants were able to make modern pastries made from brown rice and sago, namely Nastar Beras Merah, Cookies Susu Wijen, Kuker Sagu, and Selai Cookies. The outputs produced in the Community Partnership Program activities are in the form of contemporary pastries, publications in mass media, activity videos on YouTube and scientific articles.Keywords: contemporary pastries, food diversification, local brown rice, and sago
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Ermoshin, N. A., O. I. Nikolyuk, A. S. Mokrushin, and A. Y. Bakaushin. "Mobile Equipment for Transportation and Storage of Water Reserves." IOP Conference Series: Earth and Environmental Science 988, no. 3 (February 1, 2022): 032052. http://dx.doi.org/10.1088/1755-1315/988/3/032052.
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Abstract In conditions of reduced freshwater reserves, the problem of its extraction of transportation and storage requires scientific justification of the relevant technical and technological solutions and the development of technical means. The article offers a mobile drinking water module. The design of the module provides for its placement in a thermally insulated container including a system of heating, power supply, distribution, filling and disinfection of water. For the development of the drinking water module, modern technical solutions are used to reduce the heat loss of the tank due to the use of a composite material and a cable of electric heater system. Reduction of microorganism propagation activity in water is provided by ultraviolet treatment and disinfection through ultraviolet gate. The design of the container is designed taking into account the possibility of its transportation in all modes of transport as a separate cargo unit. With the device of belts for loading and unloading. For loading into cars without the use of crane equipment, extendable outriggers are installed in the container, which can be used to install the container on water distribution sites. Mobility of the drinking module is ensured by the inclusion of a diesel generator unit in its composition. The tank of the module is made of stainless steel ensuring the safety of water without the formation of harmful impurities in it, and the coating of the tank with a composite material creates the effect of a thermos. The function of filling and distributing water from the tank is implemented using a distribution column with a vortex pump of a system of shut-off valves and hoses for supplying water. Experimental studies of mobile module operation have been performed. It was established that in order to maintain the water temperature in the tank at 10 ° C at an ambient temperature of minus 30 ° C, the heating system should not be switched on. The innovative design of the heat insulated layer reduces the thermal conductivity of similar water storage tanks made of traditional materials by 4 times. The proposed design of the mobile drinking module provides the possibility of creating clean water reserves for catering and household supplies.
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Naumova, N. I., E. A. Burmistrov, and O. M. Burmistrova. "ABOUT FEATURES OF SETTING AND QUALITY OF MEALS OF BOARD FEED IN THE CONDITIONS OF CATERING «KOLTSOVO»." Innovations and Food Safety, no. 1 (March 28, 2019): 82–88. http://dx.doi.org/10.31677/2311-0651-2019-23-1-82-88.
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Onboard food is one of the components of normal flight tolerance. At enterprises for the production of on-board meals, ready meals and culinary products are produced, and their sale and consumption are organized. The purpose of the research was to study the features of manning and the quality of meals onboard food in the conditions of «Catering «Koltsovo» (the city of Yekaterinburg). As an object of research, a meat snack from the meals of the economy class food was used. In the course of physical and chemical tests, it has been established that the quality of raw materials (cheese of Dutch, boiled-smoked sausage and corn canned) used to make snacks, the content of table salt, moisture, foreign impurities, toxic metals (cadmium, lead) Regulated requirements. At the enterprise under study every technological stage is taken: storage, preparation, bundling of onboard food. On-board meals are prepared using high-tech equipment of Russian, Italian and German companies with observance of the temperature regime. Examination of the on-board dish revealed that the meat snack was placed in a disposable plate and packed in a polymer film with sealed ends from both sides. The label is marked on the package, the label contains the date of manufacture of the snack, the flight number of the aircraft and the shift. Organoleptic parameters of meat snacks, as well as sodium chloride content, average dish mass meet the requirements of the current regulatory documents. The onboard food prepared in conditions «Catering «Koltsovo», distinguish excellent taste qualities and attractive appearance.
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Stankov, Stanko, Hafize Fidan, Marianna Baeva, and Russyian Rusev. "Low-temperature cooking method "sous vide" in the restaurant industry: A review." Food Science and Applied Biotechnology 3, no. 1 (March 19, 2020): 92. http://dx.doi.org/10.30721/fsab2020.v3.i1.83.
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The wide range of products, processing conditions, processing equipment, methods for assessing sensory and nutritional quality calls for a more holistic approach to when choosing the right food technology. The sensory quality of sous vide foods was the main factor which brought it to international attention. Today this new food service technology used by catering companies, restaurants and, increasingly, home cooks. Sous vide differs from traditional cooking methods in two fundamental ways: the raw food is vacuum-sealed in heat-stable, food-grade plastic pouches and the food is cooked using precisely-controlled heating. Sous vide cooking method it provides a high nutritional value, improved texture, and tenderness, maintains the juiciness as a result of low-temperature cooking, reduces lipid oxidation for an extended shelf life and prevents loss of volatile flavors and moisture during cooking because of vacuum packaging.This article summary reviews the basic techniques, changes in quality indicators of meat, fish and vegetable foods in regard to food safety, and science of sous vide cooking.
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Ng, Irene, and Gerard Briscoe. "Value, Variety and Viability." International Journal of Service Science, Management, Engineering, and Technology 3, no. 3 (July 2012): 26–48. http://dx.doi.org/10.4018/jssmet.2012070103.
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The authors propose that designing a manufacturer’s equipment-based service value proposition in outcome-based contracts is the design of a new business model capable of managing threats to the firm’s viability that can arise from the contextual variety of use that customers may subject the firm’s value propositions. Furthermore, manufacturers need to understand these emerging business models as the capability of managing both asset and service provision to achieve use outcomes with customers, including emotional outcomes such as customer experience. Service-Dominant logic proposes that all “goods are a distribution mechanism for service provision,” upon which they propose a value-centric approach to understanding the interactions between the asset and service provision, and suggest a viable systems approach towards reorganising the firm to achieve such a business model. Three case studies of B2B equipment-based service systems were analysed to understand customers’ co-creation activities in achieving outcomes, in which the authors found that the co-creation of complex multi-dimensional value could be delivered through the different value propositions of the firm catering to different aspects (dimensions) of the value to be co-created. The study provides a way for managers to understand the effectiveness (rather than efficiency) of firms in adopting emerging business models that design for value co-creation in what are ultimately complex socio-technical systems.
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Lutfi, Mustofa, Bambang Dwi Argo, and Sri Hartini. "IDENTIFIKASI POTENSI BAHAYA DAN PEMANTAUAN CRITICAL POINT, (HACCP) PRODUK MAKANAN PENERBANGAN." Pro Food 5, no. 1 (May 31, 2019): 448. http://dx.doi.org/10.29303/profood.v5i1.95.
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ABSTRACTHACCP has been known as a system that uses a systematic and preventive approach that is shown to biological, chemical and physical hazards through anticipatory and preventive measures by no relying on inspection and testing on the final product. The application of HACCP is not only for the food industry but can be applied to the catering industry, catering services and food at hotels and restaurants. For this reason, modern food companies really need to determine quality standards for the consumers they serve. The purpose of this study was to analyze the application of HACCP on aviation food products (Aerofood ACS SUB) by identifying potential hazards and applying Critical Control Points (CCP). The methods are 1) observation of Critical Control Points (CCP) performed at receiving (CCP 1), chiller and freezer (Storage) (CCP 2), cooking (CCP 3), blast chilling (CCP 4), portioning (CCP 5). 2) Microbiological sampling consisting of random raw material samples at each arrival, hand swab samples randomly in the production and operational areas, swab equipment samples were also taken according to random, Dry good samples were taken randomly in storage, random ice cube samples , water tab samples are taken according to the sample. The company has HACCP planning as a guide for all processes that will take place within the company. All are based on the principles of HACCP for the whole process. The implementation of critical control points is in 5 places, namely receiving, storage, cooking, chilling and portioning blast. At each of these critical points, the standard critical temperature is different. Materials that do not meet the standards are rejected for further processing. In terms of microbiological hazards, it is checked by testing samples on foodstuffs, ready to eat food, dry good, air test, hand swab, production equipment, water and ice cube. The implementation of each sample test has been determined by PT. Aerofood ACS Surabaya based on standard procedures. If the results of checking is not the standards, repairs are handled or changes in the flow of handling procedures.
Keywords: HACCP, CCP, Critical Limits, management system
ABSTRAKHACCP telah dikenal luas diseluruh dunia sebagai suatu sistem yang menggunakan pendekatan sistimatis dan preventif yang ditunjukan kepada bahaya biologis, kimia dan fisik melalui langkah-langkah antisipatif dan pencegahan dengan tidak lagi mengandalkan pada pemeriksaan dan pengujian pada produk akhir. Penerapan HACCP tidak hanya untuk industri pangan melainkan dapat diterapkan pada industri catering dan jasa boga serta makanan di hotel dan restauran. Untuk itu perusahaan pangan modern sangat perlu untuk menentukan standart mutu untuk konsumen yang dilayaninya. Tujuan penelitian ini adalah menganalisis penerapan HACCP pada produk makanan penerbangan (Aerofood ACS SUB) dengan identifikasi potensi bahaya dan penerapan Critical Control Point (CCP). Metode yang digunakan dalam penelitian ini adalah 1) Pengamatan Critical Control Point (CCP) yang dilakukan di receiving (CCP 1), chiller dan freezer (Storage) (CCP 2), cooking (CCP 3), blast chilling (CCP 4), portioning (CCP 5). 2) Pengambilan sampel Mikrobiologi yang terdiri dari sampel raw material secara random disetiap kedatangan, sampel hand swab secara random di area produksi dan operasional, sampel equipment swab juga diambil sesuai random, sampel Dry good diambil secara random di storage, sampel ice cube secara random, sampel Water tab diambil sesuai sampel. Perusahan telah membuat perencanaan HACCP sebagai panduan untuk semua proses yang akan berlangsung didalam perusahaan. Semua disusun berdasarkan prinsip-prinsip HACCP untuk keseluruhan proses. Penerapan critical control point terdapat di 5 tempat yaitu receiving, storage, cooking, blast chilling dan portioning. Disetiap titik kritis ini, suhu kritis standart adalah berbeda beda. Bahan yang tidak memenuhi standard ditolak untuk diproses selanjutnya. Dalam hal bahaya mikrobiologi dilakukan pengecekkan melalui uji sampel pada bahan makanan, makanan ready to eat, dry good, uji udara, hand swab, peralatan produksi, air dan ice cube. Pelaksanaan masing-masing pengujian sampel sudah ditetapkan oleh PT. Aerofood ACS Surabaya berdasarkan prosedur standar. Jika hasil pengecekkan tidak memenuhi standart maka dilakukan perbaikan penanganan atau pengubahan alur prosedur handling.
Kata kunci: HACCP, CCP, Batas Kritis, management system
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S. Jamall, Aysha, and Faizan Masood. "A MULTIDISCIPLINARY APPROACH TO MEDICALLY FRAGILE CHILDREN." Pakistan Journal of Rehabilitation 4, no. 1 (July 10, 2015): 12–14. http://dx.doi.org/10.36283/pjr.zu.4.1/004.
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Progress is determined by motivation and motivation is determined by confidence. In managing children with multiple deficits, it is necessary to extract underlying obstacles in order to make therapy most effective. The client, a ten year old girl presents with significant fear of movement. She presents with multiple fractures secondary to distal renal tubular acidosis and osteopenia. After confining herself to bed, post orthopedic surgery, she was referred to the Director of Programme of Circle of Care, a center catering to children with special needs and promoting inclusion. Individual and parental counseling along with movement and art instruction yielded mobility and improved management of activities of daily life with moderate support from equipment and family members. As a result of collaborative work and systemic awareness, client was able to exit her state of immobility and become independent in problem-solving. A multimodal approach accounts for the physical impairments as well as the social limitations presented in a child. Multidisciplinary approach with importance on counseling makes therapy effective and progress visible particularly in children who present with multiple or frail disorders/diseases.
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Lukášová, Růžena, and Daria Kuchařová. "Criteria of Satisfaction with Universities from the Perspective of Czech Students: A Qualitative Research Study." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 67, no. 4 (2019): 1049–60. http://dx.doi.org/10.11118/actaun201967041049.
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The environment in which current universities operate is globalized and highly competitive, both nationally and internationally. To succeed in this environment, the issue of student satisfaction as a factor that determines the loyalty of students and is also an important indicator of the quality of a university is of prime interest to universities. Research interests of researchers who deal with university management then focus on identifying students’ expectations and criteria of their satisfaction with universities. The objective of the research presented in the article was to identify the criteria of satisfaction with universities from the perspective of Czech students of economy‑oriented study programs. Using the qualitative research methods, the following general categories of student satisfaction criteria were identified: academic quality, organization of teaching and the attitude of the study department, organizational climate, facilities and equipment of a faculty, library services, catering services, and faculty reputation. The identified categories and their corresponding attributes can serve as the basis for practical reflection on improving the quality of services provided by universities as well as the basis for developing a tool to measure student satisfaction.
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Pelzeter, Andrea, and René Sigg. "CO2 emissions from facility services." Facilities 37, no. 3/4 (February 28, 2019): 216–33. http://dx.doi.org/10.1108/f-12-2017-0132.
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Purpose The purpose of this paper is identification of a methodology to determine CO2 emissions through facility services on an approximate and sufficiently accurate basis. This methodology is to be used by German practitioners for request for proposals (RFPs) and offers of facility services. Design/methodology/approach In accordance with ISO 14067, a matrix of CO2-relevant modules for the representation of CO2 emissions from facility services is developed. Key figures for energy consumption, transport and equipment manufacture and use are used in a case study. Findings For a transparent CO2 assessment of facility services, the following modules are required: work clothing, devices, vehicles (service personnel), supplies, transportation of personnel and overhead (vehicles and office space). In the case study, facility services account for about 30 per cent of the CO2 emissions originating from the use of the building. Research limitations/implications The methodology developed is also applicable to other services. Prior to that, however, the investigation of additional facility services (catering or security) and an extension to other types of facilities is required (office building, hospital, etc.). Practical implications The developed methodology allows transparent competition for low-carbon services concepts, for example, in RFP procedures for facility services. Social implications CO2-optimised facility services increase the demand for low-emission operating equipment and resources. They therefore have an indirect influence on the development of a low-carbon economy. Originality/value To date, there has not been a methodology that supports a transparent and practical summary of the service-related CO2 emissions associated with the resources used in facility services.
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Malinowska, Ewa. "Using the Concept of the Weighted Ishikawa Diagram for Defining the Impact of Catering Enterprises on the Environment." Equilibrium 5, no. 2 (December 31, 2010): 165–77. http://dx.doi.org/10.12775/equil.2010.033.
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Every organization uses the various resources to achieve its aim. Among them are those that are taken from the environment, for example, energy carriers, or water. As a result of organization’s activity, some pollution is emitted to the water and atmosphere. In Poland at the moment it is seen that there is high growth rate in services in the field of institutional food that is legally obliged by polish law to implement and maintain institutional food safety system (HACCP – Hazard Analysis and Critical Control Points). The organizations that implement HACCP cause as well the environmental loads that have negative impact on environment. Concerning above mentioned issue, the article undertakes a study on the answer of the question, which environmental aspect closely connected with the maintenance of the HACCP system in an institutional food service unit, has the largest impact on the pollution of the environment. The weighted Cause and Effect Ishikawa Diagram is used as a research tool to achieve this target. Its modification that is presented in scientific literature, enables to display next to qualitative information also quantitative one. In accordance with this method “critical paths” are indicated to the most important causes that create given effect. As an effect in this article is defined – generating of environmental loads on the environment by institutional food service unit. While causes are defined as environmental aspects, characterize this organizational part of the unit that is covered by institutional food safety system. One of them is: water consumption, municipal wastes generation, energy carriers consumption: natural gas and electric energy, inorganic waste generation, cleaning supply measures consumption, the consumption of the office materials and exploitation materials to office equipment. The analysis of the quantity of particular factors that create environmental aspects show which environmental aspects have the largest impact on environment and cause its pollution. That are: water consumption, cleaning supply measures consumption and electric energy consumption.
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Trotskovskiy, A. Ya, and E. N. Sabyna. "ALTAI TERRITORY: CONSEQUENCES OF THE COVID-19 PANDEMIC AND DIRECTIONS FOR THEIR LEVELING." Economics Profession Business, no. 2 (June 10, 2021): 100–109. http://dx.doi.org/10.14258/epb202128.
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The coronavirus pandemic has an impact not only on the morbidity and mortality from infectious diseases, but also on an increase in unemployment and drop in income, as well as on all areas of life as result of self-isolation and quarantine measures.
Many analytical materials provide an analysis of the state of the economic sphere in our country, but, at the same time, there are very few publications that would relate to the socio-economic situation of the regional economy. The pandemic has impacted all organizations directly or indirectly, but tourism, hospitality, pharmaceuticals, passenger transportation, catering, sports and culture are particularly affected.
The current situation demanded from the state authorities and local self-government significant organizational and financial resources associated with both minimizing losses in the economy: supporting small and mediumsized businesses, the population, and organizing the work of medical institutions experiencing an increased load in terms of reprofiling beds, equipping hospitals with additional equipment, consumables. The authors analyzed the main measures taken by both federal and regional authorities to maintain entrepreneurial activity and the population in the current situation in the Altai Territory. The article provides recommendations aimed at minimizing the consequences of COVID-19.
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Saprykin, K. A., A. V. Gromov, and S. A. Ivanov. "Ensuring radiation safety at the FIFA World Cup 2018." Radiatsionnaya Gygiena = Radiation Hygiene 12, no. 3 (October 9, 2019): 106–13. http://dx.doi.org/10.21514/1998-426x-2019-12-3-106-113.
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The paper presents the activities of Rospotrebnadzor to ensure radiation safety in the framework of nuclear and radiation terrorism counteractions during the FIFA World Cup 2018 in Russia. One of the main activities of Rospotrebnadzor was to ensure radiation safety of food and drinking water. This task was solved by placing stationary radiation monitoring systems and organizing of continuous radiation monitoring of all foodstuffs and drinking water incoming to all sports facilities. In addition, selective radiation monitoring of samples of cooked food and drinking water at the catering facilities of the stadiums was organized. The second important activity was to ensure the radiation safety at the sites of mass people crowding with the use of portable equipment and/or car-borne radiological laboratories. The third activity was the identification and examination of the identified sources of ionizing radiation in case of alarm of radiation monitoring systems. The last but not the least activity was the interdepartmental cooperation, the effectiveness of which directly affects the response and resolution of issues related to emergency situations or situations that threaten radiation safety. The paper also briefly described the activities of the Saint-Petersburg Research Institute of Radiation Hygiene after Professor P.V. Ramzaev in the framework of ensuring radiation safety at the FIFA World Cup 2018.
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Philip, Jacob, Harivittal Mangalvedekar, and Faruk Kazi. "Mathematical modeling of unbounded spaces using single-equation-based point saturated steam water spaces." World Journal of Engineering 14, no. 1 (February 13, 2017): 77–83. http://dx.doi.org/10.1108/wje-11-2016-0134.
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Purpose Industries, especially power plants, using steam as power fluid employ many equipment and systems using saturated steam. Mathematical modeling of this saturated steam water space (SSWS) equipment is important for simulators catering to these industries and power plants. Single-equation-based modeling approach and its optimized version, mass factor–volume factor approach, are very efficient in modeling SSWS with bounded volumes, where the volume of the space is fixed. In unbounded volumes, the volume may be changing or is unbounded because of expansion, contraction or pressure control. The purpose of this paper is to propose a single equation based modeling approach for unbounded SSWS. Such unbounded volumes are encountered in coolant channels of pressurized heavy water reactor (PHWR)-type nuclear power plants (NPPs). Design/methodology/approach This paper proposes an extension of a single-equation approach by considering a subsection of the volume as miniature Point SSWS. In the proposed Point SSWS, the total heat, mass and volume of the SSWS are delinked and overall density and heat density are introduced in place. With this extension, Point SSWS can be applied to unbounded volumes. Findings In this study, 392 coolant channels of proposed 680 MWe PHWR have been simulated to ascertain the overall coolant density when coolant boils partially on nuclear heating. The simulation results have been compared with simulation results available from previous researchers and it has been found that the values are in line with previous researchers with maximum deviation of 1.2 per cent. Originality/value From the simulation results and their low value of deviation, it is clear that point space approach can be effectively used in modeling Point SSWS. Moreover, theoretically, it has been proved that the density of homogenous steam–water mixture is dependent only on the bulk heat density and temperature of the mixture.
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Bilous, M. V., O. P. Shmatenko, O. A. Ryzhov, V. V. Trokhymchuk, О. V. Galan, and D. V. Drozdov. "Conceptual aspects of management of the distribution of medical supplies from the position of military pharmaceutical logistics." Farmatsevtychnyi zhurnal, no. 3 (March 18, 2019): 3–11. http://dx.doi.org/10.32352/0367-3057.3.19.01.
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One of the main directions of logistic support of the Armed Forces of Ukraine is medical support which is aimed at life safeguard and health of military personnel, well-timed and efficient provision of medical care in the event of injuries, injuries and diseases, fast renewal of combat power and ability to work in different conditions of its handling and at different period of time. The readiness of medical service of the Armed Forces of Ukraine to the medical support of the troops depends on the well-timed organization of medical supplies and the refilling of medical supplies full and complete. The qualitative and efficient allocation of medical equipment and medical supplies is a determining factor in this process.
The aim of the work – reasoning of the irregularity of distribution logistics in the unified logistic system of the Armed Forces of Ukraine and the study of the main aspects of management of the distribution of medical supplies from the position of military pharmaceutical logistics.
To get the purpose of the research, the analysis of domestic scientific sources and the current normative and legal base of Ukraine have been carried out. Research methods are: information search, comparison, systemization, semantic analysis, synthesis and modeling.
In the conditions of logistic support of the Armed Forces of Ukraine and other components of the security and defense forces of Ukraine, the logistic function of the distribution of logistical equipment, inventory, military equipment and services (food, bath and laundry services, etc.) should ensure the activity of troops (forces) in peacetime and war time. It is the guarantee of the ability to ensure the defense of the state and appropriate response to military threats to the national security of Ukraine, efficiently using available potential and resources. Distribution logistics from the position of military pharmaceutical logistics is the management of all functional subsystems of the medical supplies and health services of the Ministry of Defense of Ukraine in order to optimize the distribution of the material flow (purchased medical supplies) from the supplier to the final consumer (according to the applications of the Military Medical Clinical Centers of the Regions).
Same, distributive logistics in the structure of a unified logistic support system of the Armed Forces of Ukraine does not carry a commercial component, and its functions consist in planning, organization of distribution, control and regulation of the logistic process of distribution of material and technical means (including medical equipment and supplies), inventory, military equipment, services (catering, bath and laundry service, etc.). According to the authors, the term «marketing logistics» is not possible to use as a single system of logistic support of the Armed Forces of Ukraine, and in its subsystems. To sum it up, it was suggested to use the term «distributive logistics». On the basis of theoretical generalization of the data of scientific literature and normative legal acts, the main aspects of management of the distribution of medical equipment and supplies from the standpoint of military pharmaceutical logistics are studied. The functions of distributive logistics are defined, the model of the current logistic chain of distribution of medical equipment and supplies in the medical service of the Armed Forces of Ukraine is constructed. It is noted that in order to ensure the qualitative and efficient distribution of medical equipment and supplies, a regulatory and legal framework which regulates the division of powers between institutions and units of medical supplies and defines the responsibility for their implementation in the current conditions of the reformation of the Armed Forces of Ukraine.
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Elikplim Pomevor, Kokui, and Augustine Adomah-Afari. "Health providers’ perception of quality of care for neonates in health facilities in a municipality in Southern Ghana." International Journal of Health Care Quality Assurance 29, no. 8 (October 10, 2016): 907–20. http://dx.doi.org/10.1108/ijhcqa-04-2016-0055.
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Purpose The purpose of this paper is to assess available human resources for neonatal care and their skills, in order to explore health providers’ perceptions of quality of neonatal care in health facilities in Ghana. Design/methodology/approach Data were gathered using qualitative interviews with health providers working in the maternity and paediatric wards and midwives; direct observation; and documentary review at a regional hospital, a municipal hospital and four health centres in a municipality in a region in Southern Ghana. Data were analysed using thematic framework through the process of coding in six phases to create and establish meaningful patterns. Findings The study revealed that health providers were concerned about the number of staff available, their competence and also equipment available for them to work more efficiently. Some essential equipment for neonatal care was either not available or was non-functional where it was available, while aseptic procedures were not adhered to. Moreover, personal protective equipment such as facemask, caps, aprons were not used except in the labour wards where staff had to change their footwear before entering. Research limitations/implications Limited number of health providers and facilities used, lack of exploration of parents of neonates’ perspective of quality of neonatal care in this study and other settings, including the teaching hospitals. The authors did not examine issues related to the ineffective use of IV cannulation for neonates by nurses as well as referral of neonates. Additionally, the authors did not explore the perspectives of management of the municipal and regional health directorates or policy makers of the Ministry of Health and Ghana Health Service regarding the shortage of staff, inadequate provision of medical equipment and infrastructure. Practical implications This paper suggests the need for policy makers to redirect their attention to the issues that would improve the quality of neonatal health care in health facilities in Ghana and in countries with similar challenges. Social implications The study found that the majority of nursing staff catering for sick newborns were not trained in neonatal nursing. Babies were found sleeping in separate cots but were mixed with older children. The study suggests that babies should be provided with a separate room and not mixed with older babies. Originality/value There seemed to be no defined policy framework for management of neonatal care in the country’s health care facilities. The study recommends the adoption of paediatric and neonatal care nursing as a specialty in the curricula of health training institutions. In-service trainings should encompass issues related to management of sick babies, care of preterm babies, neonatal resuscitation and intravenouscannulation, among others.
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Chan, Albert P. C., Wen Yi, and Francis K. W. Wong. "Evaluating the effectiveness and practicality of a cooling vest across four industries in Hong Kong." Facilities 34, no. 9/10 (July 4, 2016): 511–34. http://dx.doi.org/10.1108/f-12-2014-0104.
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Purpose Extreme hot environments are prevalent in many occupational settings, and facilities management workers are no exception. Wearing suitable cooling garment is a useful means to alleviate heat strain and improving performance at heat exposure. This paper aims to evaluate the effectiveness and applicability of the cooling vest across four selected fields (i.e. construction, outdoor cleaning and horticulture, kitchen work and work involved manual handling at the airport) and identify the shortcomings of the cooling vest used by the participating workers. Design/methodology/approach This study adopted a two-phase design: a quantitative questionnaire survey followed by qualitative in-depth interviews. Findings A remarkable physical strain alleviation (PSA) of 21.1 per cent (14.8 per cent in construction, 18.8 per cent in horticulture and cleaning, 27.4 per cent in kitchen and catering and 26.5 per cent in airport apron service) is achieved by the use of cooling vest in four industries. Despite the success of PSA, several shortcomings of the cooling vest were identified: easily stained color, heavy weight, short cooling time, inflexibility that presents a hazard around moving equipment, lack of industry-specific design, nondurable and thick fabric with poor permeability. Originality/value The findings of the current study do not only confirm the effectiveness of the cooling vest in alleviating heat strain and physical strain but also identify the major shortcomings upon which further improvements can be made.
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Aleksandrovna Boenko, Elena, Leonid Andreevich Repin, and Lyudmila Leonidovna Repina. "Medical and technical aspects of activities at hospital departments of infectious diseases during the pandemic of the Coronavirus disease 2019 and other highly infectious diseases." Medical review 73, no. 7-8 (2020): 249–57. http://dx.doi.org/10.2298/mpns2008250b.
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Introduction. The article presents information on the activities of inpatient facilities for infectious diseases during the pandemic of the new coronavirus disease 2019, taking into account current regulatory documents. The authors reviewed the principles of hospital zoning and patient controlled movement in hospitals for infectious diseases. The paper deals with the organization of the admission departments and equipment of the diagnostic units of hospitals for infectious diseases, providing a graphical presentation of an individual isolation unit (Melzer box) including description of the control and management system for safe access to infectious units. The characteristics of engineering and communication systems, disposal of hazardous medical waste, catering, navigation systems, operational remote communication between doctors and patients, application of barcoding for patient identification and medical records are also discussed. The purpose of this paper was to: Identify the shortcomings of the existing regulatory framework concerning the management and organization of health care institutions that provide medical care to patients with the new coronavirus infection; Identify areas that require adjustments, given the modern requirements for high quality treatment, as well as to ensure epidemiological safety for medical staff and patients; Specify additional requirements for hospitals for infectious diseases, which should be taken into account when planning major repairs, reconstruction and construction of new medical facilities for providing health care during the pandemic of new coronavirus disease 2019 and other highly infectious infections.
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Božić, Aleksandar, and Mladenka Đurović. "MOLECULAR GASTRONOMY – NEW TREND IN RESTAURANT BUSINESS." Knowledge International Journal 30, no. 6 (March 20, 2019): 1785–90. http://dx.doi.org/10.35120/kij30061785b.
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Modern trends in catering are focused on various aspects including gastronomic trends, which are the most obvious to users of services. One of the most interesting contemporary trend in gastronomy is molecular gastronomy. This modern trend in the restaurant, which is very complex and insufficiently known to the general public due to the fact that it is a relatively new direction in the preparation of food in the restaurants. In such circumstances, there are numerous disagreements between scientists and chefs, and especially the disputed term is "molecular" that points to some microscopic size. Molecular gastronomy is a direction that involves the preparation of food in a new specific way, which is significantly different from the traditional one. It is often defined as a kind of application of science in practice, while some chefs consider it to be a style of cooking. The specificity of this type of gastronomy is the equipment used in the preparation of food such as rotary evaporators, sintered glass, filters, ultrasonic probes. It is not an equipment typical of classic kitchens, but equipment that is primarily found in scientific laboratories. In addition, the preparation of food in molecular gastronomy involves the use of specific ingredients that are typical of the food industry. Such ingredients are: calcium lactate, sodium alginate, flavors, ascorbic acid, phenols extracted from grape juice, etc. In addition to equipment and ingredients that characterize molecular cuisine, food preparation techniques are also specific. These techniques are based on controlling the cooking temperature, the use of liquid nitrogen and ultrasound, sperring and other specific features that are not used in traditional food preparation. Cooking temperature control is very important and depends on it on the structure, color and mechanical properties of food, where for each type of food the optimal cooking temperature is precisely determined. Very popular is the use of liquid nitrogen, which allows quick icing of food without creating large ice crystals, which is most often used for grinding plants and preparing ice cream. However, when using liquid nitrogen in the kitchen it should be very careful because of the potential hazards to the cook and the guests if it comes into contact with the eyes or in the disabling tract. In addition, molecular gastronomy also uses ultrasound that can be used to control viscosity. A good side of the use of ultrasound is that its use avoids the use of additives and chemicals, and such treatment does not lead to significant chemical changes in food. The classification is used to form a liquid into small edible beads in calcium-alginate capsules that resemble caviar. All of the mentioned specific molecular cuisines require specific innovative cooking skills, so such a kitchen can not be applied to any restaurant, but is typical for exclusive and well-equipped restaurants. Molecular gastronomy as a new trend in food preparation is most represented by European restaurants, but it is increasingly popular in other parts of the world.
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Kovaleva, I., M. Kudinova, V. Levichev, Y. Zhidkikh, and N. Shevchuk. "Development of rural territories of the agro-oriented region in the conditions of self-sufficient food supply." IOP Conference Series: Earth and Environmental Science 839, no. 2 (September 1, 2021): 022019. http://dx.doi.org/10.1088/1755-1315/839/2/022019.
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Abstract The agro-industrial complex (AIC) is a strategic backbone industry at the regional level. Issues of food security and functional availability of food are still of particular relevance. At the same time, the issues of self-sufficient development of regions, including in the branches of the agro-industrial complex, are of strategic importance. Acceptable levels of ensuring food independence and physical availability of food with agricultural products are noted in the directions of the Doctrine of Food Security of the Russian Federation. Nevertheless, a number of unresolved problems remain in terms of the level of affordability and rational norms of food consumption: there may be an abundance of products, but at a very expensive price. Given the limited purchasing power of the population, burdened by the pandemic, it is important for consumers to be able to purchase quality products in sufficient volume to ensure an active and healthy lifestyle. In the sectoral context, there are still unresolved issues of low profitability of production, preservation of the gene pool of farm animals, reduction in the number of cattle, insufficient level of technical and technological equipment, low level of average monthly wages in agriculture. The guarantee of the economic availability of food is possible with the stabilization of the general economic situation in the country and, accordingly, the growth of real incomes of the population, which, in turn, will give positive dynamics to new points of growth in the agro-industrial complex. The main measures to increase the economic affordability of food can be implemented through regional programs to support the poorer groups of the population, for example, the provision of subsidies for catering.
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Podoska-Filipowicz, Elzbieta, and Andrzej Michalski. "DETERMINANTS OF PROFESSIONAL CAREERS OF BACHELOR’S DEGREE GRADUATES – THE FACULTY OF TOURISM AND RECREATION." Tourism and hospitality management 14, no. 1 (2007): 69–78. http://dx.doi.org/10.20867/thm.14.1.6.
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: Tourism has recently been one of the fast developing industries in Poland and all over the world. It is an important source of job opportunities. The estimated global rate of employment in tourism management is 10% of the total employment rate. It also makes a significant contribution to the gross domestic product. Globally, it is estimated as 10%. Tourism has recently been one of the fast developing industries in Poland and all over the world. It is an important source of job opportunities. The characteristics of the contemporary labour market with regard to tourism include: • seasonal character of employment, • part-time employment, • high percentage of women employees, • demand for employees of different fields and occupations, who may be employed in tourism management directly (hospitality, catering, direct tourist traffic service) or indirectly (trade, transport, banking, administration, manufacturing of: sports and tourist equipment, foodstuffs and other) – complementary employment in the sphere of tourist traffic service, • options of professional activity for the retired and the pensioners (seasonal character of employment), • seasonal and part-time job opportunities for pupils and students. All the characteristics of the tourist labour market must be taken into consideration by students taking up education at the faculty of tourism and recreation, when they plan their professional careers. The bachelor’s degree studies at this faculty are provided by many schools: university schools of physical education, universities of economics, other universities and many private schools. According to data provided by the Central Statistical Office (GUS), the estimated number of students of this faculty is approx.28 thousand, which makes approx. 1,5 % of the total number of students in Poland.
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Szafran, Joanna. "Możliwości i ograniczenia stosowania partnerstwa publiczno-prywatnego w sektorze edukacji w Polsce." Nierówności społeczne a wzrost gospodarczy 64, no. 4 (2020): 168–80. http://dx.doi.org/10.15584/nsawg.2020.4.11.
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The availability and level of educational services determine the levels of social inequalities and socio-economic development. Budget constraints and a lack of expertise in providing infrastructure, service and management of schools encourage public authorities to cooperate with the private sector. The aim of the paper is to identify the possibilities and barriers to the wider use of the public-private partnership (PPP) in educational investments in Poland. An analysis of the state and local government budgets in the sections ‘Education and upbringing’ and ‘Educational care’ shows a growing gap between the inflows from the educational part of the subsidy and the expenses incurred by local government units, in particular municipalities and the largest cities. Furthermore, the huge investment needs resulting from the use of facilities and equipment as well as school adaptations are covered by local governments. The overview of the PPP contracts concluded in the years 2009–2019, published in the project database www.ppp.gov.pl and BIP leads to the conclusions that pioneer PPP projects in education are the domain of municipalities and concern small infrastructure projects, mainly improving the energy efficiency of buildings. Many announcements on the Polish market do not find an investor, which results from the weakness of local private capital and lack of support from banks. On the advanced PPP markets there is a wide spectrum of contracts for the provision of services and infrastructure delivery models. The subject of PPP may be the construction of greenfield sites as well as modernization of brownfield sites and entire school complexes, combined with their funding and maintenance under the conditions specified in the contract. Service contracts range from technical support and catering to school management, and rarely concern basic services.
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Patil, Sandip, Amrita Rao, Preety Pathak, Swarali Kurle, Arati Mane, Amit Nirmalkar, A. K. Singhal, et al. "Unsterile injection equipment associated with HIV outbreak and an extremely high prevalence of HCV—A case-control investigation from Unnao, India." PLOS ONE 15, no. 12 (December 4, 2020): e0243534. http://dx.doi.org/10.1371/journal.pone.0243534.
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The integrated counseling and testing center (ICTC) located in the district hospital, Unnao in the northern state of Uttar Pradesh (UP), India witnessed an increased detection of HIV among its attendees in July 2017. Subsequently, health camps were organized by the UP State AIDS Control Society in the villages and townships contributing to such detection. We conducted a case-control study to identify factors associated with this increased detection; 33 cases and 125 controls were enrolled. Cases were individuals, detected HIV sero-reactive during November 2017-April 2018 from three locations namely Premganj, Karimuddinpur and Chakmeerapur in the Bangarmau block of the district of Unnao. Controls hailed from the same geographical setting and tested HIV sero-nonreactive either in health camps or at ICTC centers from where the cases were detected. Misclassification bias was avoided by confirming HIV sero-status of both cases as well as controls prior to final analysis. Study participants were interviewed on various risk practices and invasive treatment procedures. They were also tested for HIV and other bio-markers reflecting unsafe injecting and sexual exposures such as hepatitis B surface antigen (HBsAg), anti-HCV antibody (HCV Ab), anti-herpes simplex-2 Immunoglobulin G (HSV-2 IgG) and rapid plasma regain (RPR) test for syphilis. Secondary data analysis on three time points during 2015 through 2018 revealed a rising trend of HIV among attendees of the ICTCs (ICTC-Hasanganj, ICTC-Unnao district hospital and ICTC- Nawabganj) catering to the entire district of Unnao. While there was a seven fold rise of HIV among ICTC attendees of Hasanganj (χ2 value for trend 23.83; p < 0.001), the rise in Unnao district hospital was twofold (χ2 value for trend 4.37; p < 0.05) and was tenfold at ICTC-Nawabganj (χ2 value for trend 5.23; p < 0.05) indicating risk of infection prevailing throughout the district. Primary data was generated through interviews and laboratory investigations as mentioned above. The median age of cases and controls was 50 year (minimum 18 –maximum 68; IQR 31–57) and 38 year (minimum 18 –maximum 78; IQR 29–50) respectively. Thirty six percent of the cases and 47% of controls were male. A significantly higher proportion of cases (85%) had HCV Ab compared to controls (56%; OR 4.4, 95% CI 1.5–12.1); none reported injection drug use. However, cases and controls did not differ significantly regarding presence of HSV-2 IgG (6% versus 8% respectively). Neither any significant difference existed between cases and controls in terms of receiving blood transfusion, undergoing invasive surgical procedures, tattooing, tonsuring of head or skin piercing. In multivariate logistic regression model, ‘unsafe injection exposure during treatment-seeking’(AOR 6.61, 95% CI 1.80–24.18) and ‘receipt of intramuscular injection in last five years’ (AOR 7.20, 95% CI 1.48–34.88) were independently associated with HIV sero-reactive status. The monophyletic clustering of HIV sequences from 14 cases (HIV-1 pol gene amplified) indicated a common ancestry. Availability of auto-disabled syringes and needles, empowerment of the local communities and effective regulatory practices across care settings would serve as important intervention measures in this context.