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Relevant bibliographies by topics / Itsa (Restaurant)

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Academic literature on the topic 'Itsa (Restaurant)'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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Journal articles on the topic "Itsa (Restaurant)"

1

Cox, I. Waynne. "Archaeological Monitoring for the Casa Rio Restaurant Expansion, San Antonio, Bexar County, Texas." Index of Texas Archaeology: Open Access Gray Literature from the Lone Star State 1992, no. 1 (1992): Article 7. http://dx.doi.org/10.21112/ita.1992.1.7.

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Uribe Hernández, Yrene C., Esteban Vicente Horna Bances, Stalein J. Tamara Tamariz, and F. Fernando Ochoa Paredes. "Ambiente laboral y su relación con la calidad de servicios en los restaurantes del distrito de Miraflores, Lima-Perú." Revista de Investigaciones de la Universidad Le Cordon Bleu 5, no. 1 (June 2018): 81–91. http://dx.doi.org/10.36955/riulcb.2018v5n1.006.

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Chládková, H. "Internal environment of a bakery and its analysis." Agricultural Economics (Zemědělská ekonomika) 52, No. 2 (February 17, 2012): 83–88. http://dx.doi.org/10.17221/4999-agricecon.

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The Delta Group with its daughter company Delta Pekárny, a.s., belongs to the most significant firms in the Czech food processing industry and it is number one baking company in the Czech market of fresh, long-shelf-life and frozen bakery products. The Delta Group associates eleven industrial bakeries in the Czech Republic and four in Slovakia, in addition to mills, Delta Frozen Products frozen-pastry plant, Delibake and Harry’s Delta sweet long-shelf-life bakery products’ plant, Vegilife company producing healthy food, Eureca Shops running Paneria, Fr. Odkolek fast-food outlets and Le Patio restaurants. In order to consolidate its status of a strong and successful Central-European company capable to meet all requirements of its customers, the company must perform a continuous analysis of external and internal environment.

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Iwata, Kentaro, and Michihiko Goto. "Did the ban on serving raw beef liver in restaurants decrease Enterohemorrhagic Escherichia coli infection in Japan?: an interrupted time-series analysis." BMC Infectious Diseases 19, no. 1 (November 8, 2019). http://dx.doi.org/10.1186/s12879-019-4576-0.

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Abstract Background Enterohemorrhagic Escherichia coli (EHEC) is an important pathogen that causes diarrhea, hemorrhagic colitis, and hemolytic uremic syndrome (HUS). After an EHEC outbreak involving uncooked beef, serving raw beef liver dishes at restaurants was completely banned starting on July 1, 2012 in Japan. However, its long-term associations with the incidence rates of EHEC infections have never been assessed by formal interrupted time-series analysis (ITSA). Methods A retrospective cohort study to assess the impact of banning raw beef liver provision at restaurants was conducted. The weekly incidence of asymptomatic and symptomatic EHEC infections, the incidence of HUS, and deaths were extracted from the national reportable diseases database from January 2008 to December 2017. ITSA was conducted to evaluate the impact of banning raw beef liver from July 2012. To account for a potential simultaneous external effect, the additional regulation on raw beef red meat handling (implemented in May 2011) and the seasonality were also incorporated into the model. Results There were 32,179 asymptomatic and 21,250 symptomatic EHEC infections (including 717 HUS cases and 26 deaths) reported during the study period. During the pre-intervention period (before week 27, 2012), there were 0.45 asymptomatic EHEC infections per million-persons per week. The mean post-intervention asymptomatic EHEC infections were 0.51 per million-persons per week. ITSA revealed no baseline trend or change in the intercept and trend (0.002 infections per million-persons per week, 95% Confidence interval − 0.03-0.04, p = 0.93, 1.22, CI -1.96-4.39, p = 0.45, and − 0.006, CI -0.003-0.02, p = 0.68, respectively). For symptomatic EHEC infections, there were 0.30 cases per million per week during the pre-intervention period, and it became 0.33 cases per million per week after the intervention. Time series modeling again did not show a significant baseline trend or changes in the intercept and trend (0.0005, CI -0.02-0.02, p = 0.96, 0.69, CI -1.75-3.12, p = 0.58, and − 0.003, CI -0.02-0.01, p = 0.76, respectively). Conclusion We did not find a statistically significant reduction in the overall incidence rates of both asymptomatic and symptomatic EHEC infections in Japan after implementing measures, including a ban on serving raw beef liver dishes in the restaurant industry.

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Dissertations / Theses on the topic "Itsa (Restaurant)"

1

So, Tak-wing, and 蘇德榮. "Odour nuisance from restaurants and its control." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1993. http://hub.hku.hk/bib/B31252734.

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So, Tak-wing. "Odour nuisance from restaurants and its control /." [Hong Kong] : University of Hong Kong, 1993. http://sunzi.lib.hku.hk/hkuto/record.jsp?B13498563.

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Phillips, Erin Michela Lau Tin-Man. "An approach to design a stimulating restaurant environment and experience that informs and inspires its patrons about nature, the environment, and sustainability." Auburn, Ala, 2009. http://hdl.handle.net/10415/1641.

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Chiu, Esther Y. "An exploratory study of franchisee turnover and its relationship with franchisee satisfaction." Thesis, This resource online, 1992. http://scholar.lib.vt.edu/theses/available/etd-10062009-020109/.

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Shin, Jee Hye. "The concept of subjective well-being and its process in restaurant experiences." [Ames, Iowa : Iowa State University], 2008.

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GARCEZ, FELIPE. "WINE IN RESTAURANTS: ANALYSIS OF THE FACTORS THAT INHIBIT ITS CONSUMPTION." PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIRO, 2005. http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=7514@1.

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O brasileiro não tem o hábito de beber vinho. Pesquisas mostram que o crescimento do consumo de vinho no Brasil é vegetativo a mais de 30 anos. Dentro desse contexto, a presente pesquisa tem como objetivo explorar os fatores inibidores ao consumo do vinho, principalmente em restaurantes. Barreiras ao consumo, como o preço e o desconhecimento são analisadas, assim como os riscos associados ao consumo do vinho em restaurantes. As conclusões inferem que, em situações de exposição pública, o risco social e o risco financeiro podem ser considerados como fatores inibidores ao consumo. Paralelamente, a pesquisa identifica um consumidor interessado por uma forma de consumo mais simples e uma relação mais descontraída com o vinho. Esses resultados contribuem para um possível reposicionamento do produto, com o objetivo de popularizar seu consumo.
Brazilian people don´t have the habit of drinking wine. Previous researches have shown that, for the last 30 years, the consumption-increasing rate is vegetative. The present research has the objective of describing the inhibition factors related to wine consumption, basically in restaurants. Consumption barriers, as price and the lack of knowledge, are analyzed, as well as the risks associated with the consumption in restaurants. Conclusions shows that, in situations were people face high public exposition, social and financial risk can be considered as consumption inhibition factors. Other important conclusion is that, the present research identifies a consumer interested in a simplest way of drinking wine. Interested in a more soft and smooth relation with wine. Those results contribute for a possible reposition of wine, in order to stimulate and popularize its consumption.

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Kykalová, Aneta. "Založení podniku (na příkladu rybí restaurace)." Master's thesis, Vysoká škola ekonomická v Praze, 2011. http://www.nusl.cz/ntk/nusl-150151.

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The aim of my thesis is to elaborate a business plan for establishing a fish restaurant. In my Master's thesis I will try to describe theoretical knowledges which will help me to draw thepractical part up. The theoretical part presents general business goings and set up the business plan, it will befocused on specifice of catering business with anemphasis on legislativ erequirements for Small and Medium Business, care of employees in companies. The partical part contains business planof the fish restaurant which is focused on modern healthy style of nourishment. Establishment of the company and choice of legal form, marketing analysis and mapping the competitive environment and identify in group potential customers. And at the end of my study there is the financial plan and the evaluation of there sults. At the end of he study the evaluation of there sults was done as well. For successful market entry there will be done financial budgets with the marketing analysis and specifications of goods and services which we plan to offer.

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Ok, Chihyung. "The effectiveness of service recovery and its role in building long-term relationships with customers in a restaurant setting." Diss., Manhattan, Kan. : Kansas State University, 2004. http://hdl.handle.net/2097/31.

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Parsa, Haragopal. "Exploratory investigation of organization power, and its impact on strategy implementation and firm performance : a study of the hospitality franchise systems /." Diss., This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-06062008-164617/.

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Cha, Suk-Bin. "Service orientation discrepancy between managers and employees and its impact on the affective reactions of employees : a case study of casual restaurant segment /." Diss., This resource online, 1995. http://scholar.lib.vt.edu/theses/available/etd-06062008-162354/.

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Books on the topic "Itsa (Restaurant)"

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Itsa cookbook. Dublin: Gill & Macmillan, 2010.

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Chou, Shin-Yi. Fast-food restaurant advertising on television and its influence on childhood obesity. Cambridge, Mass: National Bureau of Economic Research, 2005.

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Ng, Louisa. The hamburger giant and its future in fast food business - McDonald's restaurant. Salford: University College Salford, 1993.

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Walter, Rosen, Allen Beth, and Blahnik Judith, eds. Welcome to Junior's: Remembering Brooklyn with recipes and memories from its favorite restaurant. New York: Morrow, 1999.

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Ferretti, Fred. Café des artistes: An insider's look at the famed restaurant and its cuisine. New York: Lebhar-Friedman Books, 2000.

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Chan, M. Y. How did a Japanese restaurant enter the UK catering market with its philosophies. Oxford: Oxford Brookes University, 1998.

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Rosen, Marvin. Welcome to Junior's: Remembering Brooklyn with recipes and memories from its favorite restaurant. New York: Morrow, 1999.

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Azmi, Azyatul-Murni Binti. The growth of international franchising and its impact on the international restaurant industry. Oxford: Oxford Brookes University, 1999.

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T'ongyŏng ŭn mat itta: Chadagado irŏna pada ro kago sip'ŭn kot. Sŏul-si: Saenggak ŭl Tamnŭn Chip, 2013.

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Bass, Jo Ann. Eat at Joe's: An American icon : its story--and its recipes. Edited by Kleinberg Howard, Parks Arva Moore 1939-, and Bolet April. 3rd ed. Miami, FL: Centennial Press, 2007.

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Book chapters on the topic "Itsa (Restaurant)"

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Liu, Chang, and Richard O. Sinnott. "A Platform for Exploring Social Media Analytics of Fast Food Restaurants in Australia." In Computational Science and Its Applications – ICCSA 2018, 231–44. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-95162-1_16.

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Ma, Shihan, and Andrei Kirilenko. "How Reliable Is Social Media Data? Validation of TripAdvisor Tourism Visitations Using Independent Data Sources." In Information and Communication Technologies in Tourism 2021, 286–93. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-65785-7_26.

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AbstractSocial media data has been rapidly applied as alternative data source for tourism statistics and measurement in recent years due to its availability, easy collection, good spatial coverage at multiple scales, and rich content. However, frequent criticism towards the social media is the bias towards the population of social media users leading to unknown representativeness of the entire population. The purpose of this study is to cross-validate the reliability and validity of visitation pattern of tourist destinations retrieved from the social media using alternative independent data sources. The primary social media data is TripAdvisor reviews of Florida attraction points, restaurants, and hotels. The inferred visitation pattern was validated against two independent datasets: cellphone tracking data and official visitor surveys. The validity was explored in tourist origins, destinations, and travel flows. Repetitively, travel patterns inferred from the social media were found strongly correlated to those from cellphone tracking and surveys. The visitation data obtained from social media was concluded to be reliable and representative.

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Keshvari, Rozita Shahbaz. "Using Social Media to Influence CRM and Loyalty." In Advances in Marketing, Customer Relationship Management, and E-Services, 244–67. IGI Global, 2015. http://dx.doi.org/10.4018/978-1-4666-8586-4.ch013.

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This chapter explores the influence of social media in Customer Relationship Management that leads to Customer loyalty. The social media in restaurant is recognized as an essential component of the customer satisfaction and therefore it is a cornerstone of the success of CRM and customer loyalty through social media nowadays. The purpose of this chapter is to investigate how Restaurant industry can harness the power of social media by utilizing CRM that leads to Customer loyalty. The problem is approached applying both the restaurants perspective and the customer perspective. The recent explosion in social media usage, combined with the transformation of the consumer into a “consume' activist”, has permanently changed the relationship between a restaurant and its customers. There were two interviews conducted for 384 restaurants collected and analyzed for the research. The results proved that Social media can be an excellent channel for building long-lasting customer relationships in restaurants.

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Keshvari, Rozita Shahbaz. "Using Social Media to Influence CRM and Loyalty." In Social Media Marketing, 616–39. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-5637-4.ch031.

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This chapter explores the influence of social media in Customer Relationship Management that leads to Customer loyalty. The social media in restaurant is recognized as an essential component of the customer satisfaction and therefore it is a cornerstone of the success of CRM and customer loyalty through social media nowadays. The purpose of this chapter is to investigate how Restaurant industry can harness the power of social media by utilizing CRM that leads to Customer loyalty. The problem is approached applying both the restaurants perspective and the customer perspective. The recent explosion in social media usage, combined with the transformation of the consumer into a “consume' activist”, has permanently changed the relationship between a restaurant and its customers. There were two interviews conducted for 384 restaurants collected and analyzed for the research. The results proved that Social media can be an excellent channel for building long-lasting customer relationships in restaurants.

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Nayak, Sulakshana. "From Electronic Word of Mouth to Virtual and Augmented Reality." In Managerial Challenges and Social Impacts of Virtual and Augmented Reality, 193–210. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-2874-7.ch012.

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This chapter reveals how service is an integral part of any customer value creation strategy and the role played by eWOM with respect to the restaurant industry by considering it in the context of Pune city, Maharashtra, India. It explores literature on eWOM in service industry, in general, and restaurant industry, in particular; additionally, the author employs Delphi method to seek responses from people within the restaurant industry to gauge the importance of eWOM in customer value creation. The world is progressing at a massive pace; international mega-trends only underpin this verity. The internet boom is at its pinnacle, smartphone diffusion is rising rapidly, and demographics are advancing. The chapter points out how “new” technologies such as Virtual Reality or Augmented Reality may change the way customers deal with restaurants.

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Camillo, Angelo, and Loredana Di Pietro. "An Investigation on Cultural Cuisine of Mainland China." In Handbook of Research on Global Hospitality and Tourism Management, 23–36. IGI Global, 2015. http://dx.doi.org/10.4018/978-1-4666-8606-9.ch003.

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This chapter investigates the determining factors of the popularity of Italian cuisine in mainland China and attitude of restaurant patrons toward Italian cuisine. Published literature suggests that Italian cuisine abroad was first made familiar by Italian national who immigrated to countries in Europe, the Americas and Oceania. The growing popularity of Italian cuisine around the world today continues to shape the global evolution of ethnic cuisines because of its taste and simplicity of food preparation. Chinese patrons support this theory however; they find that Italian restaurants in China have expensively priced menus, and that they doubt the authenticity of Italian food preparation and question originality of Italian ingredients being used. These perceived negative factors identified could hamper this world-renowned cuisine from sustaining its popularity in China. The study used an online survey methodology and applied statistical analysis techniques to determine the factors relative to the popularity of Italian cuisine in mainland China and to the attitude of Chinese restaurant patrons. The results will contribute to the body of knowledge of hospitality marketing and tourism related studies and will help hospitality operators and future investors of new restaurant ventures in the decision making process whether to invest and operate an Italian restaurant in mainland China.

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Erby, Kelly. "Filet de Boeuf at the Tremont House." In Restaurant Republic. University of Minnesota Press, 2016. http://dx.doi.org/10.5749/minnesota/9780816691302.003.0001.

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The first chapter deals with Boston's wealthy elite. They were the first to demand new kinds of public dining options. Though Americans had been scornful of European cultural models as enervating and corrupting, wealthy Bostonians increasingly looked to French modes for inspiration when it came to sophisticated dining. In the 1820s, Boston's upper class, in their role as “patrons of culture” organized the construction of the Tremont House in Boston. The main attraction of this Boston institution was its dining room and the opulent, heavily French-influenced cuisine it produced. In this chapter, the author examines the venue of the Tremont House and other luxurious public dining rooms that soon arose to compete against it for the patronage of the elites. In such venues, the Boston elite demonstrated itself to be a republican aristocracy and strove to enact social and cultural codes that, it hoped, would stabilize society. But these very codes also underscored, and in some ways facilitated, fluidity and mobility and thus undermined social and cultural hierarchies.

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Keeling, Kara K., and Scott T. Pollard. "Ratatouille and Restaurants." In Table Lands, 122–43. University Press of Mississippi, 2020. http://dx.doi.org/10.14325/mississippi/9781496828347.003.0008.

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This chapter uses scholarship on the post-revolutionary history of haute cuisine, French food, chefs, Parisian restaurants and kitchen culture, rats, and animal tales to envision Disney•Pixar’s Ratatouille not as a sunny story of alterity leading necessarily to a more egalitarian and inclusive future. The vermin signifier and extermination paradigms motivate the action through most of the movie; although at the end they are absent at Remy’s restaurant of interspecies detente, the movie does not portray a universal revolution of “separate but equitable” social spaces. Outside the restaurant, there is no indication that the social structure which produced the oppression and violence throughout most of the film has changed. Instead, Remy’s bistro is a space for ethical inquiry to engage in possibilities, where, within its limited space, a Bakhtinian dialogic persists between humans and animals to explore ways to live in harmony.

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McWilliam, Rohan. "Eating Out." In London's West End, 249–63. Oxford University Press, 2020. http://dx.doi.org/10.1093/oso/9780198823414.003.0014.

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The restaurant in its modern form was an important addition to the nineteenth-century urban landscape. It epitomized the new forms of metropolitan culture. The restaurant is explored here through the way in which it developed forms of commercial hospitality, which were in turn, integral to the discourses of the West End. Pleasure districts function partly through a discourse of hospitality which makes them inviting. Eating out was never just about the consumption of food; it was about the facilitation of forms of social interaction. The chapter looks at elite restaurants such as Romano’s on the Strand, which were crucial to the nightlife of the rich. It then looks at the way the West End developed food for the masses by delving into two business empires. First, it studies the world of Lyons catering, which established a hugely successful franchise of tea shops, starting in the West End. It then looks at the world of the Gattis, who owned cafeterias, music halls, and theatres. The Gatti’s restaurant on the Strand was a major West End venue which attracted middle-class diners in an opulent setting but with affordable prices.

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Batchenko, Liudmyla, Liliia Honchar, and Andrii Beliak. "THE EFFECTIVENESS OF ENSURING THE FINANCIAL STABILITY OF THE RESTAURANT BUSINESS IN THE CRISIS COVID-19." In Anti-Crisis Management: State, Region, Enterprise. Publishing House “Baltija Publishing”, 2020. http://dx.doi.org/10.30525/978-9934-26-020-9-11.

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The study identifies and systematizes key indicators and criteria for ensuring the financial stability of the restaurant business. The complex and thorough analysis of features of maintenance of financial stability of the enterprises of restaurant business on an example of one of restaurants of a chain of the Japanese kitchen of LLC «Sushiya» is carried out. After analyzing the key indicators of financial and economic activity of the restaurant, using the method of complex calculation of the rating of the financial condition of enterprises in the hospitality industry, the level of financial stability of the studied enterprise is determined. Based on the results of practice-oriented analysis, the ranking of financial management goals by the degree of impact on the financial stability of the enterprise. The mechanism of ensuring financial stability of restaurant business enterprises is modeled. The developed and substantiated mechanism is based on a unique methodology, which, unlike existing ones, is adapted to the field of hospitality, is carried out by specific tactical and strategic tools of financial management, based on the chosen type of enterprise policy; takes into account the dynamics of the main financial indicators of the enterprise, which is planned to implement the mechanism and the possible impact of factors of the external changing business environment. With the help of the matrix of financial strategies of J. Franchon and I. Romane, the position of the restaurant «Sushiya-Lavina» is determined and the methodological tools for improving the efficiency of its financial stability are substantiated.

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Conference papers on the topic "Itsa (Restaurant)"

1

Li, Zhihao, Zaixing Liu, and Tao Wang. "Interaction Experience and Expectation Discrepancy of Intelligent Robot in Restaurant Service Scenario." In 2021 International Symposium on Artificial Intelligence and its Application on Media (ISAIAM). IEEE, 2021. http://dx.doi.org/10.1109/isaiam53259.2021.00011.

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Henny Welsa, Henny, and Lathifah Lathifah. "Minangkabau Culture and its Implementation at Padang Restaurant Management in Yogyakarta Indonesia." In 2nd International Conference on Educational Management and Administration (CoEMA 2017). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/coema-17.2017.28.

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Bu, Liting, and Maoqi Zhang. "A Personalized Recommendation Method of Restaurants based on Analytic Hierarchy Process." In 2021 International Symposium on Artificial Intelligence and its Application on Media (ISAIAM). IEEE, 2021. http://dx.doi.org/10.1109/isaiam53259.2021.00027.

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Menouer, Ouassila. "Le projet de restauration de Bordj Istanbul, à Alger." In FORTMED2020 - Defensive Architecture of the Mediterranean. Valencia: Universitat Politàcnica de València, 2020. http://dx.doi.org/10.4995/fortmed2020.2020.11386.

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Restoration of the Bordj Istanbul fort in Algiers Throughout history, Algerian coastal towns have been subject to various threats by sea, which has resulted in different types of fortification works. Their variety depended on their period of construction, the materials used and the genius of the place. In Algiers, these structures of fortifications vary between fortified castle, ramparts, watchtowers, etc. However, this historical legacy is, day after day, threatened with disappearance for lack of support. The Bordj Istanbul, or Turkish fort, is one of the most important, in Algiers. Before the launch of its restoration, the monument was in a state of advanced degradation caused by abandonment, vandalism and the aggression of the sea. In 2012, the operation was started by sorting the dislocated stone blocks of the building and consolidating its structure. The project has been reflected in a scientific approach that pays particular attention to the aesthetic integrity of the monument. The absence of archival documents has been surpassed by using comparative readings of the same type of forts and the stratigraphic study of the monument. His defensive function being over, it was necessary to think about his conversion. The character of the place, the architectural aspect of the building and some alterations of its material has aroused the idea of the development of the monument in a gastronomic restaurant by the sea within a private beach. Today, works have been closed and the opening of the restaurant is planned for the next summer season.

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Kato, Ayumi, Yusuke Fukazawa, Tomomasa Sato, and Taketoshi Mori. "Extraction of onomatopoeia used for foods from food reviews and its application to restaurant search." In the 21st international conference companion. New York, New York, USA: ACM Press, 2012. http://dx.doi.org/10.1145/2187980.2188192.

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Roman, Kibria, Jedediah B. Alvey, William Tvedt, and Hossain Azam. "Effect of Prime Movers in CCHP Systems for Different Building Types on Energy Efficiency." In ASME 2017 11th International Conference on Energy Sustainability collocated with the ASME 2017 Power Conference Joint With ICOPE-17, the ASME 2017 15th International Conference on Fuel Cell Science, Engineering and Technology, and the ASME 2017 Nuclear Forum. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/es2017-3670.

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Combined Cooling Heat and Power (CCHP) attained significant attention among energy professionals and academicians recently due to its superior thermal, economic and environmental benefit in comparison with conventional energy producing systems (internal combustion engine (ICE), micro-turbine, etc). Despite the abundance of literature on CCHP, only a few studies emphasized on the selection of appropriate prime mover for an economically sustainable CCHP system. Furthermore, the effect of part load efficiencies is commonly neglected during CCHP analysis. We had introduced these two new concepts of economic sustainability of specific prime mover and part load effects on efficiency to CCHP system in our previous paper. An algorithm based on hybrid load following method was utilized to determine the optimum prime mover for a particular location and weather type. No studies explored the effects of efficiency parameters and the selection strategies of prime mover in different building types for any particular location using this newly developed algorithm. Since building types dominates the electric, heating and cooling demand extensively, it is imperative to extend the prime mover selection analysis for building types for efficient CCHP operation. Economic, energy, and emission performance criteria have been utilized for the prime mover selection systems in different building types. Computer simulations were conducted for five different building categories (primary school, restaurant, small hotel, outpatient clinic and small office buildings) for each of three different types of prime movers (reciprocating internal combustion engine (ICE), micro-turbine and phosphoric acid fuel cell) in a cold climate zone (Minneapolis, MN). The simulation results of different prime movers were compared with the outcomes of a reference case (for each building in the same climate zone) that has a typical separate heating and power system. The cold climate zone (Minneapolis, MN) helped to explore the heating load effects on economic, energy, and emission performance of the buildings in comparison to other energy demands (i.e. electric and cooling demand). A hybrid load following method was executed, using improvements shown in our previous article. Performance parameters and other outcomes of this study showed that economic savings were observed for the ICE in all building types, and the micro-turbine in some building types. Internal rate of returns of ICE are 22.4%, 14.7%, 20.5%, 14.6% and 6.5% for primary school, restaurant, small hotel, outpatient clinic and small office respectively. ICE also shows highest energy savings among all three prime movers with an energy savings of 20%, 17.2%, 25.7%, 23.8% and 9.7% for primary school, restaurant, small hotel, outpatient clinic and small office respectively. For all types of prime mover based CCHP systems, lower CO2 emission was observed for all building types. However, unlike ICE, which is preferable in terms of economic and energy savings, emission analysis shows that micro-turbine poses better emission characteristics compared to other types of prime movers. CO2 emission for micro-turbine savings are 67.1%, 62.2%, 82%, 43.2% and 81.4% for primary school, restaurant, small hotel, outpatient clinic and small office respectively. The relationship between the power and thermal demand of the different buildings was determined to be a significant factor in CCHP system performance. A sensitivity analysis determining the effects of heat exchanger and heating coil efficiencies on the performance of CCHP systems shows that the economic performance was most sensitive to the heat exchanger efficiency, while energy consumption and emissions was most sensitive to the heating coil and boiler efficiency.

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Işık, Cem, and Nilgün Bilici. "The Analysis of Hotel Room Rates Using Hedonic Model: The Case of Erzurum." In International Conference on Eurasian Economies. Eurasian Economists Association, 2016. http://dx.doi.org/10.36880/c07.01653.

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In this study, it is aimed to analyze the relationship between the hotel room rates and its features by using hedonic price approach. In this context, the data of 26 factors of 20 hotels in Erzurum have been tested by setting log-log regression model on EViews 8 program. It has been determined that these 15 factors in 26 are significant and it has been also found that 13 factors of them (chain hotel, room size, bathroom, breakfast, LCD TV, a bar, Wi-Fi, shuttle, conference room, restaurant, night club, fitness center and fax/copier) increase the hotel room rate and two of them (location and skiing facilities) reduce the room rates.

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Shafei, Reza, Seyyed Arman Rastad, and Arash Kamangar. "Effecting of electronic-tablet-based menu and its impact on consumer choice behavior (An empirical study in Iranian restaurant)." In 2016 10th International Conference on e-Commerce in Developing Countries: with focus on e-Tourism (ECDC). IEEE, 2016. http://dx.doi.org/10.1109/ecdc.2016.7492987.

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Mao, Qianren, Jianxin Li, Senzhang Wang, Yuanning Zhang, Hao Peng, Min He, and Lihong Wang. "Aspect-Based Sentiment Classification with Attentive Neural Turing Machines." In Twenty-Eighth International Joint Conference on Artificial Intelligence {IJCAI-19}. California: International Joint Conferences on Artificial Intelligence Organization, 2019. http://dx.doi.org/10.24963/ijcai.2019/714.

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Aspect-based sentiment classification aims to identify sentiment polarity expressed towards a given opinion target in a sentence. The sentiment polarity of the target is not only highly determined by sentiment semantic context but also correlated with the concerned opinion target. Existing works cannot effectively capture and store the inter-dependence between the opinion target and its context. To solve this issue, we propose a novel model of Attentive Neural Turing Machines (ANTM). Via interactive read-write operations between an external memory storage and a recurrent controller, ANTM can learn the dependable correlation of the opinion target to context and concentrate on crucial sentiment information. Specifically, ANTM separates the information of storage and computation, which extends the capabilities of the controller to learn and store sequential features. The read and write operations enable ANTM to adaptively keep track of the interactive attention history between memory content and controller state. Moreover, we append target entity embeddings into both input and output of the controller in order to augment the integration of target information. We evaluate our model on SemEval2014 dataset which contains reviews of Laptop and Restaurant domains and Twitter review dataset. Experimental results verify that our model achieves state-of-the-art performance on aspect-based sentiment classification.

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Dinis, Isabel, Pedro Mendes-Moreira, and Susanne Padel. "DEVELOPING MARKETING STRATEGIES FOR FOOD DIVERSITY: A CASE-STUDY IN NORTHERN PORTUGAL." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.233.

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Vale do Sousa is a heterogeneous territory located in the North Region of Portugal. Until a few decades ago, the economy was based on small-scale farming with maize for bread (Broa) as one important crop. Each community had its own maize varieties and practices, which were reflected in the composition, shape, size and flavour of local Broa. In the last decades, the abandonment of agriculture was noticeable, leading to a progressive decrease in maize production and to genetic erosion. More recently, local stakeholders became aware of the important role that landraces and biodiverse food can play in local development and have engaged in finding new opportunities for a sustainable Broa value chain development in Vale do Sousa region. This paper aims at identifying opportunities and bottlenecks in the marketing of regional Broa. It uses a case study approach that, unlike the majority of the research in this area, covers the whole supply chain and includes needs and expectations of farmers, processors, consumers and their networks. The main problem identified by local actors is that traditional varieties are less productive, leading farmers to favour commercial maize varieties less suitable for baking. At the processing level, local actors raised the question of legislation, arguing that, in Portugal, European rules on food safety are not realistically applied to endogenous food products. The results also show that final consumers as well as restaurants recognize the quality of traditional Broa and seem to be willing to pay a price premium to reward farmers for using traditional varieties.

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Reports on the topic "Itsa (Restaurant)"

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Chou, Shin-Yi, Inas Rashad, and Michael Grossman. Fast-Food Restaurant Advertising on Television and Its Influence on Childhood Obesity. Cambridge, MA: National Bureau of Economic Research, December 2005. http://dx.doi.org/10.3386/w11879.

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Grossman, Michael, Erdal Tekin, and Roy Wada. Fast-Food Restaurant Advertising on Television and Its Influence on Youth Body Composition. Cambridge, MA: National Bureau of Economic Research, December 2012. http://dx.doi.org/10.3386/w18640.

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Aromi, Daniel, María Paula Bonel, Julian P. Cristia, Martín Llada, Juan I. Pereira, Xiomara Pulido, and Julieth Santamaria. Research Insights: How Much Has Human Mobility Been Reduced by Social Distancing Policies in Latin America and the Caribbean? Inter-American Development Bank, February 2021. http://dx.doi.org/10.18235/0003135.

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The lockdowns implemented in Latin America and the Caribbean in March 2020 reduced the share of people who travel more than 1 km (about 0.6 miles) per day by 10 percentage points during the 15 days following its implementation. The effects of the lockdowns declined over time: the effect amounted to 12 percentage points during the first week and to 9 percentage points during the second week of the implementation of the lockdowns. In contrast, school closures reduced mobility by only 5 percentage points, and no effects were found for bar and restaurant closures or the cancellation of public events. The results suggest that lockdowns are a tool that can produce reductions in mobility quickly. This is important given the expectation that reduced mobility slows the spread of COVID-19.

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