Relevant bibliographies by topics / Dining halls

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Dining halls'

Author: Grafiati
Published: 4 June 2021
Last updated: 17 February 2022

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Journal articles on the topic "Dining halls"

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Horacek, Tanya M., Maria B. Erdman, Carol Byrd-Bredbenner, Gale Carey, Sarah M. Colby, Geoffrey W. Greene, Wen Guo, et al. "Assessment of the dining environment on and near the campuses of fifteen post-secondary institutions." Public Health Nutrition 16, no. 7 (October 18, 2012): 1186–96. http://dx.doi.org/10.1017/s1368980012004454.

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AbstractObjectiveThe present study evaluated the restaurant and dining venues on and near post-secondary campuses varying in institution size.DesignThe Nutrition Environment Measures Survey for Restaurants (NEMS-R) was modified to evaluate restaurants as fast food, sit down and fast casual; and campus dining venues as dining halls, student unions and snack bar/cafés. ANOVA withpost hocTukey'sBandTtests were used to distinguish differences between dining venues and associated institutions by size.SettingThe study was conducted at fifteen US post-secondary institutions, 2009–2011.SubjectsData presented are from a sample of 175 restaurants and sixty-eight on-campus dining venues.ResultsThere were minimal differences in dining halls by institution size, although medium-sized institutions as compared with small-sized institutions offered significantly more healthful side dish/salad bar items. Dining halls scored significantly higher than student unions or snack bar/cafés on healthful entrées, side dish/salad bar and beverages offerings, but they also had the most barriers to healthful dietary habits (i.e. all-you-can-eat). No differences were found by restaurant type for NEMS-R scores for total restaurant dining environment or healthful entrées and barriers. Snack bars had more healthful side dishes (P= 0·002) and fast-food restaurants had the highest level of facilitators (i.e. nutrition information;P= 0·002).ConclusionsBased on this evaluation in fifteen institutions, the full campus dining environment provides limited support for healthy eating and obesity prevention. The quality of campus dining environments can be improved via healthful offerings, providing nutrition information and other supports to facilitate healthy eating and prevent unwanted weight gain.
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Jicang, Tang. "Public Child Care and Public Dining Halls." Chinese Studies in History 31, no. 2 (December 1997): 78–81. http://dx.doi.org/10.2753/csh0009-4633310278.

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Charmatz, Marc. "Dining halls must consider students with food allergies." Campus Legal Advisor 21, no. 1 (August 12, 2020): 6. http://dx.doi.org/10.1002/cala.40317.

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Schrieff, Leigh, Colin Tredoux, John Dixon, and Gillian Finchilescu. "Patterns of Racial Segregation in University Residence Dining-Halls." South African Journal of Psychology 35, no. 3 (September 2005): 433–43. http://dx.doi.org/10.1177/008124630503500303.

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Social psychologists have long been interested in the effects of ‘contact’ between racial groups. The conditions under which this contact can manifest have usually been experimentally manipulated in order to determine optimal combinations. A shortcoming of this approach is that it constructs contact situations that are unnatural and contrived. Some researchers have proposed an approach that examines contact as a natural phenomenon (Dixon & Durrheim, 2003). The present research adopts this approach, and reports on a naturalistic, observational study of ‘contact’ between students in university residence dining-halls. Seating patterns of students were observed for one month and analysed along dimensions of spatial variation. The results show high levels of informal segregation and that the segregation manifests as a specific spatial configuration. Such results, which occur despite the presence of apparently favourable conditions, illustrate how this approach may lead to different conclusions to those achieved through experimental manipulation.
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Tomlinson, R. A. "The Sequence of Construction of Mnesikles' Propylaia." Annual of the British School at Athens 85 (November 1990): 405–13. http://dx.doi.org/10.1017/s0068245400015756.

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The sequence of construction of the Propylaia to the Acropolis of Athens is reassessed in the light of Pontus Hellstrom's suggestion that the two unbuilt east halls, and the original plan for the S.W. hall were intended to be dining halls like the Pinakotheke. It is argued that the objections of the various priests are unlikely to account for changes in plan; that the east halls were abandoned before work started on the S.W. wing; and that the cause of the change was financial, the need to economize in the face of the growing certainty of war with Sparta.
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Rath, Eric C. "Technologies of Taste: Restaurant Guides, Diners, and Dining Halls in Interwar Tokyo." Gastronomica 20, no. 4 (2020): 75–85. http://dx.doi.org/10.1525/gfc.2020.20.4.75.

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After the 1923 Great Kantō Earthquake, Tokyo rebuilt and extended its transportation infrastructure to bring the major areas for residence, business, and pleasure within walking distance, and that sparked a new genre of food writing, the Walker's Guide to Dining (tabearuki). First published in 1929, the year of the Great Depression, and continued up to the mid-1930s, the books by different authors that shared the title Walker's Guide documented affordable places to eat and new communities of restaurant customers, while pioneering new ways to write about food. Gaining particular attention in these books for their inexpensive and varied menus and their mixed gender clientele were trending restaurants called shokudō, a term that referred both to diners and dining halls in department stores. The Walker's Guides and the diner / dining hall can be called technologies of taste for the way they assembled diverse culinary experiences and made them legible for a mass market.
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Berghuis, N., H. Plourde, M. Lauzon, and M. Hendrickson. "Nudging Nutritious and Sustainable Food Choices in University Dining Halls." Journal of the Academy of Nutrition and Dietetics 118, no. 9 (September 2018): A78. http://dx.doi.org/10.1016/j.jand.2018.06.067.

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Reiter, Lou Anne, and Judy A. Driskell. "Vitamin B-6 content of selected foods served in dining halls." Journal of the American Dietetic Association 85, no. 12 (December 1985): 1625–27. http://dx.doi.org/10.1016/s0002-8223(21)03853-0.

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Mitchell, Sandra J., and James E. Leklem. "Food Intake Measurement: University Dining Halls As An Extension Of The Laboratory." Home Economics Research Journal 14, no. 2 (December 1985): 226–35. http://dx.doi.org/10.1177/1077727x8501400206.

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Ingerson, Katherine, Mariah McDaniel, Lisa Renzi-Hammond, Heather Padilla, Janani Thapa, Alison Berg, and Ginnefer Cox. "P66 The ‘Healthy’ Dining Hall: How Does Student Perception Influence Eating Behaviors and Perceived Healthiness of College Dining Halls?" Journal of Nutrition Education and Behavior 52, no. 7 (July 2020): S47. http://dx.doi.org/10.1016/j.jneb.2020.04.112.

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Dissertations / Theses on the topic "Dining halls"

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Hall, Jeanne Kathleen. "Student satisfaction regarding meal experience at the residential dining halls of the University of Pretoria." Diss., University of Pretoria, 2013. http://hdl.handle.net/2263/41114.

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The residential meal experience has certain unique characteristics that can be attributed to both the socio-demographic profile of the student and the type of food service provided. These characteristics result in specific expectations that should be satisfied to meet the organisational and financial goals of the service provider and the University. The main challenges include addressing cultural diversity of captive consumers and providing for the specific needs of Generation Y. Globally there is an increased effort to determine the level of satisfaction of students with their meal experiences, in order to improve the food service provided. Limited research within the unique multi-cultural South African context; the changing demographic profile of Pretoria University students since 1996, and the increase in negative media reports regarding foodservice provided on campus motivated the urgent need for an investigation. The aim of this study was to describe the satisfaction of the University of Pretoria‟s residential students regarding their meal experience in terms of the food itself, the service and the ambience, in order to provide the University‟s Department of Residence Affairs and Accommodation with recommendations to improve the meal experience offered by taking into account the demographic profile of students. To obtain the relevant data to meet the stated aim, focus group discussions in which probing questions were asked of the participants were conducted in order to develop a questionnaire. Self-administered questionnaires were issued to a stratified random sample of 878 respondents from 22 responding residences. Data analysis involved descriptive statistics and the chi-square test. - vi - Results indicated that most respondents were satisfied with the meal experience. Respondents were most satisfied with the ambience and least satisfied with the food. Respondents were most satisfied with the sensory and portion size attributes, but least satisfied with the price attributes of the food. Respondents were most satisfied with the tangible and empathy attributes of the service and most satisfied with the cleanliness and neatness attributes of the ambience. Food was ranked as most important followed by service and ambience. Freshness, nutritional value and cost (value for money) were ranked the most important attributes of food. Operating hours and cleanliness (neatness) were ranked most important for service and ambience respectively. The food dimension was identified as a priority for improvement, specifically with respect to: the price of both booked meals and commercial items, regular incorporation of new menu items, healthy/nutritious food and variety of fruit and vegetables provided. Apart from the food attributes the availability of stock at item sales and the operating hours in general, were identified as attributes of the service requiring improvement. In addition, statistically significant relationships were found between satisfaction and specific profile characteristics such as ethnic group, gender and the number of years using a specific dining hall. The results of the open-ended question confirmed the findings of the rest of the questionnaire. This study has contributed to the limited literature on student satisfaction regarding their meal experiences at residential dining halls. Valuable recommendations for improvement of the residential meal experience were provided.
Dissertation (MConsumer Science)--University of Pretoria, 2013.
gm2014
Consumer Science
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Evans, Kristie M. "Perceptions of Dietary Accommodations at Kent State University Dining Halls in Students with and without Medically Necessary Food Restrictions." Kent State University / OhioLINK, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=kent1572867859097409.

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Agbedahin, Adesuwa Vanessa. "Identifying expansive learning opportunities to foster a more sustainable food economy: a case study of Rhodes University dining halls." Thesis, Rhodes University, 2012. http://hdl.handle.net/10962/d1003442.

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This is a one year half thesis. This research was conducted within the context of the food services sector of Higher Education Institution dining halls and in the midst of the rising global call for food resource management and food waste reduction. The main aim of this research therefore was to identify opportunities for learning and change for a more sustainable food economy, contributing to Education for Sustainable Production and Consumption, and by further implication, Education for Sustainable Development. To achieve this aim, I used Cultural Historical Activity Theory as theoretical and methodological framework; drawing on the second and the third generations of this theory. Implicated in the above research approach is the identification of expansive learning opportunities from the surfacing of ‘tensions’ and ‘contradictions’. In this case study of the Rhodes University Campus Food Services, such tensions and contradictions inhibiting a more sustainable food economy, involving food waste production were identified. To narrow the scope of the study, one dining hall formed the focus of the case, with a two phased research approach whereby one research question and three goals were developed for each phase. The former being the exploration phase and the latter being the initial stages of the expansive phase. Methods used in line with the methodological framework included ten individual interviews with food producers (staff members), nine focus group discussions with food consumers (students), observations of the dining hall activities which lasted for over a month and two ‘Change Laboratory Workshops’. Some of the findings of this research are that food wastage cannot be addressed and appropriately curtailed without an intensive consideration of all the stages of food economy. Multiple contradictions and sources of tensions embedded in the Food Services Sector constituted major causes of food waste. Additionally, the lack of substantial food waste related teaching and learning activities, the presence of disputed rules, institutional structure and traditional practices within the Food Services all exacerbated the tensions and contradictions. More so, prioritizing some of this identified contradictions and tensions hindering a more sustainable food economy and relegating some as unimportant or nonurgent is unproductive. Finally, the non-existence of facilitated deliberation, consultation, dialogue, collaboration between food producers and food consumers has been identified as an obstacle to learning and institutional change. Recommendations abound in re-orienting, re-educating, and re-informing the constituents of the food economy. Re-visiting and revising of rules and regulations guiding conduct of students and kitchen staff members in the RU dining halls, as well as revision of existing learning support materials and mediating tools in use is needed. Recognition and consideration of the concerns and interests of students and kitchen staff members are also needed. Finally, there is a need to continue to address the tensions and contradictions identified in this case study, to further the Expansive Learning Process if a more sustainable food economy at Rhodes University is to be established.
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Ruiz, Lizbeth. "Rethinking Food Services in Higher Education Institutions: A Case Study of Dining Services at The University of Cincinnati." Cincinnati, Ohio : University of Cincinnati, 2009. http://rave.ohiolink.edu/etdc/view.cgi?acc_num=ucin1258478623.

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Thesis (Master of Community Planning)--University of Cincinnati, 2009.
Advisor: Johanna Looye. Title from electronic thesis title page (viewed Feb. 22, 2010). Includes abstract. Keywords: Food Systems; Local Food Systems; Dining Halls; Food Services; Higher Education Institutions; Waste Management Practices. Includes bibliographical references.
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Van, Bibber Ashley M. "Monitoring Safety Process Performance with Leading Indicator Safety Audits." Ohio University / OhioLINK, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1430422992.

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Simmons, James. "Business case analysis: increasing Air Force dining hall use as an alternative to closure." Monterey, California. Naval Postgraduate School, 2011. http://hdl.handle.net/10945/10694.

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MBA Professional Report
The current Defense fiscal environment demands careful analysis of every dollar spent, and elimination of wasteful and inefficient practices. Over the last decade, the Air Force has closed 49 dining facilities, in many cases due to underuse. Recent graduate research has shown the potential for millions of dollars in savings as a result of closure and the resultant payment of Basic Allowance for Subsistence (BAS) to all airmen in its place. However, no analysis has been performed on the potential impact of increasing dining hall patronage by allowing all base personnel (adding officers, civilians, and retirees) to make use of them when and where feasible. This project will examine this alternative course of action and quantify the savings associated with this possibility by considering additional food expenses and reasonable expectations for increased patronage by performing a business case analysis on the recent pilot program at the Sierra Inn at Travis AFB, CA. This business case analysis template allows for an objective assessment of that decision based on its net present value, and should be of value elsewhere in the Air Force in both the decision to implement the Food Transformation, and as a metric of effectiveness after implementation.
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Purinai, Elizabeth. "Point-of-Selection Intervention Using a Digital Menu in a Dining Hall for Southeastern College Freshmen." Digital Archive @ GSU, 2012. http://digitalarchive.gsu.edu/nutrition_theses/35.

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Background: With overweight and obesity rates steadily increasing, methods to reduce these numbers are being explored. Research has found that short-term, point-of-selection interventions are effective in improving the overall eating habits of college students. Objective: To examine how a point-of-selection intervention at The Freshman Dining Hall at Georgia State University (GSU) impacts student menu selections. Methods: All subjects used an electronic menu at the entrance of the GSU Freshman dining hall. During the baseline period, students selected the foods that they intended to eat during the meal. During the intervention phase, the menu view included calculated food health scores for each food/beverage item. Upon exiting the dining hall, students entered the foods that they actually consumed. Participants/setting: The study recruited freshmen students and student athletes who have an unlimited meal plan at the Freshman Dining Hall. Students under the age of 18 were excluded. Statistical analysis: Frequency analysis was conducted to describe the demographic and anthropometric characteristics of the population. Median entry scores were compared by demographic and anthropometric characteristics using the Independent Samples Median Test. Median health scores were determined at baseline and during the intervention phase for each meal. Median scores were compared using the Wilcoxon sign rank test to determine if there was a difference before and after the intervention. All statistical analyses were performed using SPSS v18.0. Statistical significance was set at P<0.05. Results: A total of 26 students participated in the study (46.7% female, 26.7% Caucasian). The mean age was 19 + 2.5 years and the mean BMI was 24.2 + 4.8 kg/m2. During the baseline period, the median health scores at breakfast, lunch, and dinner were 55.41 and 76.10 and 77.53, respectively. During the intervention phase, the median entry health score for breakfast and lunch were 68.33 and 73.88, compared to exit scores of 67.24 and 63.24, respectively. No exit menu items were entered for dinner during the intervention. The mean difference between the entry and exit health scores at breakfast was -1.1, while the difference at lunch was 4.54. Neither of the differences was statistically significant. Conclusion: The digital menu with point-of-selection health scores did not result in consumption of healthier foods, particularly at lunch. Additional point-of-selection nutrition interventions should be examined to determine what type of information is most effective with college students in the all-you-can-eat buffet style college dining hall.
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Schrieff, Leigh. "Understanding the seating patterns in a university residence dining hall : a longitudinal study of intergroup contact and friendship." Master's thesis, University of Cape Town, 2004. http://hdl.handle.net/11427/8002.

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Includes bibliographical references (leaves 141-153).
Generally, an aim of the study was to establish the level of segregation among the students in the dining hall and to attempt to understand the motivations that establish and maintain such patterns. Students' level of intergroup contact and interracial attitudes were among the factors investigated for such motivations. With this, a further aim of the study was to establish whether the patterns observed were also patterns of friendship. If this were so, then a further aim of the study was to investigate the determinants of friendship for these students, generally, in order to ascertain the level of importance of race among such determinants. The analysis was focused around 10 specific objectives.
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Poovey, Diana. "A pilot study exploring the perceptions and selections of healthful food choices by college students in a self-service dining hall setting /." Available to subscribers only, 2008. http://proquest.umi.com/pqdweb?did=1679682571&sid=3&Fmt=2&clientId=1509&RQT=309&VName=PQD.

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Heymowska, Helena. "Ensamma tillsammans : Hotell i Mariefred." Thesis, KTH, Arkitektur, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-168603.

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Resandet försiggår i korridorer och fickor - mellanrum mellan här och där. Präglade av flyktighet och anonymitet utgör dessa rum en optimal plattform för introspektiv aktivitet. På bussen, tåget, flygplatsen, hotellet är vi ensamma tillsammans.  Projektet utgår ifrån en teoretisk undersökning av hotell och andra icke-platser som det globala kommunikationssamhället bidragit till.  De temporära rum som resande och hotellvistelser erbjuder ger utrymme för oss att ifrågasätta och utvärdera oss själva och vår identitet. Undersökningen fokuserar på individens påverkan av att befinna sig på avstånd från ”verkligheten”. Mariefred lämpar sig synnerligen bra att placera ett hotell marknadsfört som en plats man kan söka sig till för att vara ensam tillsammans med andra och fullt ut tillåta sig själv att befinna sig i mellanrummet, både fysiskt och psykist. Ambitionen har varit att utveckla ett hotellförslag där arkitekturen - såväl visuellt som rumsligt och konceptuellt - förstärker och uppmuntrar till asocial samvaro och introvert utforskning.
Travelling takes place in corridors and pockets - spaces inbetween here and there. Characterized by volatility and anonymity, these rooms provide an optimal platform for introspective activity. On the bus, the train, at the airport, the hotel - we are alone together. The project is based on a theoretical investigation of hotels and other non-places that the global society of communications has spawned. The temporary rooms that traveling and hotel stays provide, create a platform for us to question and evaluate our selves and our identity.The investigation focuses on how individuals who find themselves at a distance from "reality" react and are impacted.  Mariefred is a particularly well suited location for a hotel that markets itself as a place one can go to to be alone togehter with others and to fully allow oneself to be in the between - both physically and mentally. The ambition has been to develop a hotel where the architecture - both visually, spatially and conceptually - enhances and encourages antisocial togetherness and introverted exploration.
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Books on the topic "Dining halls"

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Dober, Richard P. Campus planning. Ann Arbor, MI, USA: Society for College and University Planning, 1996.

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Jia zhuang xiang jie can kao da quan 2000 li: Xuan guan, zou lang, can ting. Beijing: Zhongguo qing gong ye chu ban she, 2012.

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The mead hall: The feasting tradition in Anglo-Saxon England. Norfolk, England: Anglo-Saxon Books, 2003.

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Bill, Bryson. At home: A short history of private life. New York: Doubleday, 2010.

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Bill, Bryson. At Home: A Short History of Private Life. New York, USA: Doubleday, 2010.

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Bill, Bryson. At Home: A Short History of Private Life. New York: Anchor Books, 2011.

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Bill, Bryson. At Home: A short history of private life. New York: Doubleday, 2010.

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Bill, Bryson. At home: A short history of private life. New York: Doubleday, 2010.

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Bill, Bryson. At Home. London: Transworld, 2010.

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Huls, Mary E. Architecture & Interior Design of Dining Halls: A Bibliography of Periodical Literature (Architecture Series: Bibliography,). Not Avail, 1986.

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Book chapters on the topic "Dining halls"

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Nicholls, C. S., and Marrack Goulding. "The Bursary, Dining Hall, Buttery and Social Life." In The History of St Antony’s College, Oxford, 1950–2000, 199–219. London: Palgrave Macmillan UK, 2000. http://dx.doi.org/10.1057/9780230598836_12.

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Resano, D., and C. Martín-Gómez. "The SEAT Dining Hall in Barcelona (1956): Aeronautical construction applied to architecture." In History of Construction Cultures, 743–50. London: CRC Press, 2021. http://dx.doi.org/10.1201/9781003173434-201.

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"Public Childcare and Public Dining Halls." In Women in Republican China: A Sourcebook, 80–83. Routledge, 2015. http://dx.doi.org/10.4324/9781315656489-16.

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Crouch, David. "The Table." In The Chivalric Turn, 175–200. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780198782940.003.0009.

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Dining within European halls already respected a universal sequence and culture by 1100, which was further homogenized by institutions such as the fostering abroad of adolescent males and the lavish entertaining of the mobile tourneying society of France and the western Empire. The conduct of the table at dinner was the central ritual of courtly society and generated a considerable instructional literature across the continent. It was also a major stress point in society, with reputations of hosts depending on their lavish hospitality and the efficiency of their servants, while the social fortunes of their guests depended on confident performances at table as guests, raconteurs and entertainers. Dangers included overindulgence in alcohol, gauging the degree of deference, the control of body and posture, as well as any failure in contributing to general entertainment.
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Goldberg, David E. "Introduction." In The Retreats of Reconstruction. Fordham University Press, 2016. http://dx.doi.org/10.5422/fordham/9780823272716.003.0001.

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On July 23, 1893, an editorial in the Philadelphia Inquirer asked frustrated business owners and tourist promoters of Atlantic City “What are we going to do with our colored people?” Noting that “never before” had the resort community seemed “so overrun with the dark skinned race as this season,” Atlantic City and other popular northern resort destinations struggled throughout the Reconstruction era to contain the recreational activities and consumer demands of black pleasure seekers. As these struggles reveal, contests over segregation were not restricted to former plantation districts, northern legislatures, the workplace, or public transportation systems. In the late nineteenth century, the popularity of the New Jersey shore coincided with growing concerns over civil rights. On beaches and boardwalks, and inside amusement venues and hotel dining halls, African Americans’ claims for integrated leisure were imbedded in political debates over the meaning of race and the rights and health of consumers....
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"9 Collectables, Antiques and Sumptuary Trends in Ancient Roma: A Look around the Dining Halls of the Late Republic and Early Empire." In Museum Archetypes and Collecting in the Ancient World, 102–8. BRILL, 2014. http://dx.doi.org/10.1163/9789004283480_011.

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"The Communal Dining Hall." In Becoming Israeli, 140–62. Brandeis University Press, 2014. http://dx.doi.org/10.2307/j.ctv102bdfd.11.

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Seidl, Emanuel von. "Augustiner Beer Hall and Restaurant." In Restaurants and Dining Rooms, 204–11. Routledge, 2019. http://dx.doi.org/10.4324/9780203013656-10.

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Glucklich, Ariel. "Washing Dishes." In Everyday Mysticism. Yale University Press, 2017. http://dx.doi.org/10.12987/yale/9780300212099.003.0003.

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Trollope, Anthony. "Chapter 18 Mr Turnbull." In Phineas Finn. Oxford University Press, 2011. http://dx.doi.org/10.1093/owc/9780199581436.003.0020.

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It was a Wednesday evening and there was no House;—and at seven o’clock Phineas was at Mr Monk’s hall door. He was the first of the guests, and he found Mr Monk alone in the dining-room. ‘I am doing butler,’ said Mr Monk, who...
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Conference papers on the topic "Dining halls"

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Xie, Wenrui, Qiuxia Zhang, Aijia He, and Xin Zhao. "QOS and AHP-Based Ranking System for University Campus Dining Halls." In the 2nd International Conference. New York, New York, USA: ACM Press, 2018. http://dx.doi.org/10.1145/3207677.3278098.

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Gorbunov, Maksym. "Design of a Multi-Use, Highly Efficient Intermodal Container System." In ASME 2013 Rail Transportation Division Fall Technical Conference. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/rtdf2013-4709.

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This paper details the design of a shipping container concept with a purpose of being not only highly efficient in transport but also after arrival. In order to reduce mass while also increasing the ability to carry heavier loads, Lightweight structures and materials are employed instead of simple steels or cast iron used in current designs. The second goal of the design was to create a weld free structure that can be easily assembled and disassembled without the need for special labor and skills saving time, space and resources when shipping empty container or storing containers that are not in use. Shipping containers often clutter construction sites and temporary establishments like concerts and flea markets. By being able to break down and efficiently store containers businesses in charge of these temporary establishments can save valuable real estate and run much more efficiently. Another design feature is creating an entirely modular system. Each container is made from completely interchangeable parts that can be swapped in and out for ones that have different function like container variations that provides insulation or active temperature or humidity control for temperature sensitive products or high security configurations for hazardous materials or expensive goods. In order to provide such interchangeability, the frame is designed to be strong and rigid enough to be able to handle the required loads without relying on wall plates. The combination of these design points leads to a transportation system that can not only be deployed using existing intermodal infrastructure but can serve a secondary purpose once it arrives at its destination. Because the containers are modular and highly versatile, they can be assembled into large floor space, multistory structures. Containers and trailers normally used as office space at construction sites are cramped, uncomfortable and very unsightly. Using this system, large two story office space of several thousand square feet can be erected using no more than a dozen containers. The modular walls can be used to swap in ceiling or wall panels that let in natural light, harness solar power or allow plumbing systems, electrical wiring, thermal insulation or ventilation. Because of the weld-free design and ultra-lightweight components, structure assembly and disassembly is simple with unskilled labor and common tools. This is especially important because the most impactful application of this system could be in disaster relief. Single containers can be used as substitutes for single family homes and large container assemblies can be used to create anything kind of community use structure from shower clusters to temporary schools to dining halls to administrative buildings creating a sustainable temporary community.
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Purta, Rachael, and Aaron Striegel. "Estimating dining hall usage using bluetooth low energy beacons." In UbiComp '17: The 2017 ACM International Joint Conference on Pervasive and Ubiquitous Computing. New York, NY, USA: ACM, 2017. http://dx.doi.org/10.1145/3123024.3124429.

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Purta, Rachael, and Aaron Striegel. "Predicting Friendship Pairs from BLE Beacons Using Dining Hall Visits." In 2019 28th International Conference on Computer Communication and Networks (ICCCN). IEEE, 2019. http://dx.doi.org/10.1109/icccn.2019.8846963.

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Reports on the topic "Dining halls"

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Mazzucchi, R. P., S. A. Bailey, and P. W. Zimmerman. Prototype dining hall energy efficiency study. Office of Scientific and Technical Information (OSTI), June 1988. http://dx.doi.org/10.2172/6912128.

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Klein, Randal, and Kay Winn. Environmental Assessment (EA): Proposed Dormitories and Dining Hall, Hill Air Force Base, Utah. Fort Belvoir, VA: Defense Technical Information Center, July 2009. http://dx.doi.org/10.21236/ada503367.

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