Relevant bibliographies by topics / Pizzerior

Contents

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

Academic literature on the topic 'Pizzerior'

Author: Grafiati
Published: 26 July 2024
Last updated: 31 July 2025

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Journal articles on the topic "Pizzerior"

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De Carvalho, Cleginaldo Pereira, Marcela Aparecida Guerreiro Machado, Herlandí de Souza Andrade, Fabrício Maciel Gomes, Nilo Antônio de Souza Sampaio, and Ícaro da Silva Vieira. "Improving the delivery performance: a case study applying statistical approaches for brasilian fast food." Revista de Gestão e Secretariado 14, no. 12 (2023): 22069–99. http://dx.doi.org/10.7769/gesec.v14i12.3298.

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Purpose - Brazilian demand for a faster way of food feeding is growing and delays in delivery time impair customer satisfaction. Although food delivery apps are popular, the work aims to find the root causes of delays at a popular pizzeria in the Brazilian State of São Paulo, highlighting that the pizza manufacturing processes are the same as in past years. Design/methodology/approach - An anonymous survey conducted with the customers showed the key points of improvement for pizzerias in the city where the pizzeria was located. Data was collected from the pizzeria in question, so its non-compl
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Tkachenko, Olha, and Oleksandr Hrybok. "Development of Web-Oriented Systems: Ontological Approach." Digital Platform: Information Technologies in Sociocultural Sphere 6, no. 1 (2023): 231–46. http://dx.doi.org/10.31866/2617-796x.6.1.2023.283993.

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The purpose of the article is to study, analyze the possibilities and substantiate the creation of a web-oriented system of a catering establishment (pizzeria) based on the ontological approach, as well as to develop the corresponding software. Achieving the aim of the study involves the following tasks: forming a multi-level ontological model of the subject area (catering establishment – pizzeria) and developing an appropriate web-oriented system on its basis. The research methods are the main methodological approaches and technological tools for web-based systems development based on the use
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Tkachenko, Olha, and Oleksandr Hrybok. "Development of Web-Oriented Systems: Ontological Approach." Digital Platform: Information Technologies in Sociocultural Sphere 6, no. 1 (2023): 231–46. https://doi.org/10.31866/2617-796X.6.1.2023.283993.

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The purpose of the article is to study, analyze the possibilities and substantiate the creation of a web-oriented system of a catering establishment (pizzeria) based on the ontological approach, as well as to develop the corresponding software. Achieving the aim of the study involves the following tasks: forming a multi-level ontological model of the subject area (catering establishment – pizzeria) and developing an appropriate web-oriented system on its basis. The research methods are the main methodological approaches and technological tools for web-based systems development
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Gatto, Andrea. "L’Antica Pizzeria da Michele as a Case Study of Traditional Speciality Guaranteed and International Franchising." Applied Studies in Agribusiness and Commerce 13, no. 1-2 (2019): 17–23. http://dx.doi.org/10.19041/apstract/2019/1-2/2.

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This work explores the case study of L’Antica Pizzeria da Michele as a best practice of traditional speciality guaranteed and international franchising. Besides being one of the most ancient and successful pizzerias in Naples, da Michele is renowned all over the world for the quality of its raw products, dough processing, and output. In the last years, da Michele also started pioneering the pizza production and commerce industry with an innovative franchising model and a new company appointed to managing this latter business. This work makes use of in-depth interviews and data collected on the
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Moresi, Mauro, Aniello Falciano, Alessio Cimini, and Paolo Masi. "Unveiling the carbon footprint of True Neapolitan Pizza: paving the way for eco-friendly practices in pizzerias." Italian Journal of Food Science 36, no. 4 (2024): 106–19. http://dx.doi.org/10.15586/ijfs.v36i4.2598.

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This study investigated the environmental ramifications in the production and consumption of pizza. The PAS 2050 standard methodology was used to quantify the cradle-to-grave carbon footprint of a typical medium-sized Neapolitan pizzeria offering both table service and takeaway in cardboard boxes. A spectrum of sustainable practices capable of mitigating the greenhouse gas (GHG) emissions of pizzerias was analyzed. By accounting for consistent GHG emissions across specific life cycle phases—such as energy consumption, refrigerant gas leakage, detergent production, and wastewater treatment—it w
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Zafar, Naeem, Jack Fuchs, and Victoria Chang. "Amici's East Coast Pizzeria." California Management Review 55, no. 3 (2013): 153–65. http://dx.doi.org/10.1525/cmr.2013.55.3.153.

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Казначеева, Светлана Николаевна. "MARKETING RESEARCH IN THE PIZZERIA MARKET." Вестник Тверского государственного университета. Серия: Экономика и управление, no. 2(54) (June 25, 2021): 68–79. http://dx.doi.org/10.26456/2219-1453/2021.2.068-079.

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В настоящее время в России продолжает расти популярность пиццы. Авторами выделены лидеры российского рынка пиццерий, а также составлен рейтинг пиццерий на нижегородском рынке. Целью статьи выступает определение емкости рынка выбранного сегмента. Научная новизна статьи представлена результатами проведенного маркетингового исследования на рынке пиццерий в г. Н. Новгород. Рассмотрены причины развития маркетинговых исследований как практической области. Представлены источники получения информации для проведения маркетинговых исследований сферы питания в современном обществе. Выделены клиентские по
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Giese, K. "Flächenwidmung „Wohngebiet“; Gebietsbevölkerung; Gebietsabgrenzung; Gastgewerbe; Pizzeria." Baurechtliche Blätter 17, no. 1 (2014): 22–23. http://dx.doi.org/10.33196/bbl201401002201.

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Falciano, Aniello, Alessio Cimini, Paolo Masi, and Mauro Moresi. "Carbon Footprint of a Typical Neapolitan Pizzeria." Sustainability 14, no. 5 (2022): 3125. http://dx.doi.org/10.3390/su14053125.

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Neapolitan pizza is very popular worldwide and is registered on the traditional specialties guaranteed (TSG) list. This study was aimed at identifying the cradle-to-grave carbon footprint (CF) of a medium-sized pizza restaurant serving in situ or takeaway true Neapolitan pizzas conforming to the Publicly Available Specification (PAS) 2050 standard method. An average CF of ~4.69 kg CO2e/diner was estimated, about 74% of which was due to the production of the ingredients used (with buffalo mozzarella cheese alone representing as much as 52% of CF). The contribution of beverages, packaging materi
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Paramita Wonga, Hentiana, I. Made Juniastra, and Ni Putu Decy Arwini. "ANALISIS PENGENDALIAN PERSEDIAAN BAHAN BAKU PIZZA DENGAN METODE ECONOMIC ORDER QUANTITY DI RESTORAN PIZZERIA ROMANA JIMBARAN." Jurnal Ilmiah Vastuwidya 7, no. 2 (2024): 17–24. http://dx.doi.org/10.47532/jiv.v7i2.1122.

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Pertumbuhan industri makanan dan minuman di Bali, persaingan antar restoran semakin ketat. Untuk tetap kompetitif, restoran harus mampu mengelola berbagai aspek operasionalnya secara efisien, salah satunya adalah manajemen persediaan bahan baku dan perhitungan biaya produksi di Restoran Pizzeria Romana Jimbaran. Penelitian ini bertujuan untuk menganalisis pengelolaan inventori bahan baku, penerapan metode Economy Order Quantity (EOQ), dan perhitungan biaya produksi pizza di Restoran Pizzeria Romana Jimbaran. Data yang dibutuhkan berupa data tentang jumlah kebutuhan bahan baku, pembelian bahan
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Dissertations / Theses on the topic "Pizzerior"

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Jílková, Kateřina. "Podnikatelský plán pro založení pizzerie." Master's thesis, Vysoké učení technické v Brně. Fakulta podnikatelská, 2014. http://www.nusl.cz/ntk/nusl-224771.

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The master thesis deals with the processing of a business plan for pizzeria foundation. The theoretical part describes the field of business and the theoretical background needed for developing the business plan. After analyzing the current situation there is the proper solution of the specific problem designed in the form of a real business plan.
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Клімчук, Дар’я Вячеславівна. "Розвиток сучасного стилю в дизайн-проєкті «URBAN PIZZERIA»". Магістерська робота, Хмельницький національний університет, 2021. http://elar.khnu.km.ua/jspui/handle/123456789/11202.

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Пояснювальна записка складається з чотирьох розділів. Перший розділ містить у собі дослідження та опис існуючого об’єкта, його функціональні і економічні вимоги до дизайну, огляд розвитку об’єктів обраного напряму теми, дослідження і характеристика офісних та ресторанних приміщень. Розроблення варіантів пропозицій стилістики, функціонально-просторової організації об’єкта, стильових принципів і засобів у дизайні об’єкта, вибір кінцевого варіанту. Обґрунтування будівельних і оздоблювальних робіт та опис декоративного твору для оздоблення об’єкта. У другому розділі описується характеристик
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Visser, Zinnia, and Agnes Flöhr. "”Kokkobia mamma piiia pizzeria” - En studie om literacyhändelser i förskolan." Thesis, Malmö högskola, Fakulteten för lärande och samhälle (LS), 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-33178.

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Att behärska literacy är en nödvändighet för att fullt ut kunna ta del av vårt samhälle. Att lära sig att behärska skriftspråket är en lång resa som börjar redan i förskolan. Det här arbetet har som syfte att belysa i vilka situationer under dagen som barn är delaktiga i literacyhändelser. Detta har gjorts med hjälp av frågeställningar som behandlar när literacyhändelser sker, hur de ser ut, vad de innehåller och vem som initierar dem. I studien anläggs ett sociokulturellt perspektiv på literacy. Empirin har samlats in genom observation med skuggningsteknik på en förskola. Observationerna utfö
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Díaz, Rozas Daniela, Castro Eliana Patricia Merino, and Hidalgo Guillermo Salas. "Plan de negocio para la implementación de un restaurante pizzería Fusión Ítalo-Andina." Master's thesis, Universidad del Pacífico, 2015. http://hdl.handle.net/11354/1514.

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El crecimiento gastronómico registrado durante los últimos años, la designación de restaurantes peruanos entre los mejores restaurantes del mundo y el hecho de que Perú sea considerado como el cuarto país emergente del mundo para invertir, ha generado que el sector hoteles y restaurantes desarrolle nuevos productos y servicios, cumpliendo con los estándares de calidad internacional. En este contexto, se desarrolló el presente plan de negocios con el objetivo de evaluar la implementación de un restaurante pizzería fusión ítalo-andina, que ofrezca una experiencia distinta de la que brinda actua
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Ericson, Jessica, and Aurora Hammam. "Har den digitala pizzamenyn en genomtänkt stil? : En analys av lågprispizzeriors design av menyer." Thesis, Högskolan Dalarna, Informatik, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:du-34252.

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Det finns studier som anger rekommendationer för att designa en väl utformad restaurangmeny. Syftet med rapporten är att undersöka om pizzeriapersonal och formgivare designar digitala pizzamenyer genom medvetna val utifrån de designprinciper och designrekommendationer som finns. Undersökningen är ett kvalitativt forskningsarbete där kartläggning har använts som strategi. Datainsamlingsmetoderna som har använts är litteratursökning, visuell innehållsanalys, gruppintervjuer och semistrukturerade intervjuer för att kunna besvara frågeställningarna. Resultaten från undersökningen påvisar bland ann
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Пильщиков, В. А. "Економічне обґрунтування проєкту створення кафе «Піцерія»". Thesis, Одеський національний економічний університет, 2021. http://local.lib/diploma/Pylshchykov.pdf.

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Доступ до роботи тільки на території бібліотеки ОНЕУ, для переходу натисніть на посилання нижче<br>У роботі розглядаються теоретичні засади започаткування власної справи у сфері ресторанного бізнесу: розглянуто бізнес-ідею започаткування власної справи; досліджується нормативно-правове регулювання підприємницької діяльності в Україні у сфері ресторанного бізнесу. Проаналізовано конкурентне середовище у сфері ресторанного бізнесу у м. Одеса та визначено внутрішні конкурентні переваги створюваного ресторану. Розраховано витрати на створення та функціонування ресторану. Спрогнозовано прибутокпіц
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Melenovský, Jan. "Polyfunkční dům." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2014. http://www.nusl.cz/ntk/nusl-226766.

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The thesis deals with a Polyfunctional house. It´s lately erected building of self-standing block of flats with a pizzeria situated in Humpolec, Hradská Street. The building is designed as a four-storeyed cellarless house with eight separate housing units for thirty permanently living people. The pizzeria designed for thirty guests and five employees is included to the property. It´s situated in the firtst floor. Residential part and business premises are separated from each other operationally independent and accessible main entrance. The building is covered with a flat roof structures. The b
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Gil, Raquel Maria Carvalho Teixeira de Sousa. "Plano de marketing para a empresa Pizzamóvel." Master's thesis, Instituto Superior de Economia e Gestão, 2017. http://hdl.handle.net/10400.5/14729.

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Mestrado em Marketing<br>Este projeto tem como objetivo planear a estratégia de marketing e a sua implementação para a empresa de restauração Pizzamóvel, através da elaboração de um plano de marketing a um ano. A metodologia utilizada é a action research, com o intuito de desenvolver um trabalho de pesquisa em estreita colaboração com a empresa. Realiza-se a recolha de dados primários e secundários. Para avaliar a perceção dos clientes relativamente à qualidade do serviço, aplica-se a 50 clientes um questionário de avaliação da qualidade de serviço no contexto da restauração, com base no mod
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Lima, Francisco Daniel Mota. "Quantificação e caracterização físico-química do material particulado fino (MP2,5): queima de biomassa em fornos de pizzaria na cidade de São Paulo." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/100/100136/tde-01092015-141346/.

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A queima de biomassa em fornos de pizzaria se constitui como importante fonte de poluição do ar. Entre outros tipos de poluentes emitidos, o material particulado finoMP2,5 se destaca como o mais agressivo à saúde humana, além de poder interferir no balanço radiativo global. Objetiva-se, desta forma, através de estudo de caso em três pizzarias na cidade de São Paulo, quantificar e caracterizar o MP2,5 emitido pela queima da biomassa na área interna (indoor) e externa (junto á chaminé). Dentre as três pizzarias, duas fazem uso da lenha de eucalipto e a outra faz uso do briquete, formado a partir
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Books on the topic "Pizzerior"

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Löfqvist, Thomas. Pizzaresan: En slajs av Sverige. Historiska media, 2006.

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Group, Entrepreneur, ed. Pizzeria. 4th ed. Entrepreneur Magazine Group, 1993.

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Serio, Michele. Pizzeria Inferno. Baldini & Castoldi, 1994.

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Morgan-Vanroyen, Mary. Dragon pizzeria. Alfred A. Knopf, 2008.

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Barbour, Karen. Little Nino's pizzeria. Harcourt Brace Jovanovich, 1987.

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Spinetto, Horacio. Pizzerías de valor patrimonial de Buenos Aires. Patrimonio e Instituto Histórico de la Ciudad de Buenos Aires, 2008.

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M, Folkeringa, and Jan Cunencentrum Oss, eds. Pizzeria Vasari: Een persoonlijke kunstgeschiedenis van Gijs Frieling. W Books, 2011.

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Kleiman, Evan. Pizzeria: The best of casual pizza oven cooking. Weldon Owen, Inc., 2004.

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Davis, Tish. If you please. Heartsong Presents, 2003.

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Adler, Karen. Patio pizzeria: Artisan pizza and flatbreads on the grill. Running Press, 2014.

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Book chapters on the topic "Pizzerior"

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Dietz, Jan L. G., and Hans B. F. Mulder. "Exercise: Pizzeria." In The Enterprise Engineering Series. Springer Nature Switzerland, 2025. https://doi.org/10.1007/978-3-031-83262-8_12.

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Dietz, Jan L. G., and Hans B. F. Mulder. "Exercise: Case Pizzeria." In Enterprise Ontology. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-38854-6_14.

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Hirschfelder, Gunther. "Pizza und Pizzeria." In Europäische Erinnerungsorte 2, edited by Pim den Boer, Heinz Duchhardt, Georg Kreis, and Wolfgang Schmale. OLDENBOURG WISSENSCHAFTSVERLAG, 2012. http://dx.doi.org/10.1524/9783486704211-034.

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Dietz, Jan L. G., and Hans B. F. Mulder. "Exercise: Case Pizzeria." In Enterprise Ontology. Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-53361-7_14.

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"Historic pizzerias." In Inventing the Pizzeria. Bloomsbury Publishing Plc, 2015. http://dx.doi.org/10.5040/9781474256322.ch-007.

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"pizzeria, n." In Oxford English Dictionary, 3rd ed. Oxford University Press, 2023. http://dx.doi.org/10.1093/oed/3369263122.

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"The origins of pizza and the pizzeria." In Inventing the Pizzeria. Bloomsbury Publishing Plc, 2015. http://dx.doi.org/10.5040/9781474256322.ch-001.

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"Censuses and statistics: Pizzaioli in their social context." In Inventing the Pizzeria. Bloomsbury Publishing Plc, 2015. http://dx.doi.org/10.5040/9781474256322.ch-002.

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"Licenses and the law." In Inventing the Pizzeria. Bloomsbury Publishing Plc, 2015. http://dx.doi.org/10.5040/9781474256322.ch-003.

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"Inside the pizzeria and behind the counter." In Inventing the Pizzeria. Bloomsbury Publishing Plc, 2015. http://dx.doi.org/10.5040/9781474256322.ch-004.

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Conference papers on the topic "Pizzerior"

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Saini, Kartikye, Sonia Kukreja, and Harsh Raj. "Pizzeria – Online Pizza Delivery Based Web Application." In 2024 1st International Conference on Advances in Computing, Communication and Networking (ICAC2N). IEEE, 2024. https://doi.org/10.1109/icac2n63387.2024.10895943.

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Barinotto Roncal, Patricia Ismary, Carlos Barrios Cano, Naysha Velasquez Castro, and Jessica Vicuña Villacorta. "Social networks and their influence on the customers’ purchase decision of a peruvian pizzeria." In 20th LACCEI International Multi-Conference for Engineering, Education and Technology: “Education, Research and Leadership in Post-pandemic Engineering: Resilient, Inclusive and Sustainable Actions”. Latin American and Caribbean Consortium of Engineering Institutions, 2022. http://dx.doi.org/10.18687/laccei2022.1.1.15.

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Kopsel, João Gabriel Brunetto, Sabrina da Silveira Hauschild, and Jeancarlos Araldi. "Energy efficiency ratio in the combustion of briquettes in wood ovens." In ENSUS2023 - XI Encontro de Sustentabilidade em Projeto. Grupo de Pesquisa Virtuhab/UFSC, 2023. http://dx.doi.org/10.29183/2596-237x.ensus2023.v11.n1.p375-383.

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Briquettes are ecological firewood, derived from the drying and pressing under pressure and high temperature of sawdust and wood dust. In recent decades, the search for sustainability and the green economy has increased significantly. As a result, several studies and scientific projects have been designed to increase energy production from renewable sources. The present work aimed to estimate the energy efficiency of burning briquettes in wood ovens. Aiming to compare its efficiency with the burning of conventional firewood in pizzeria ovens, at an ideal temperature. Considering the amount of
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Vujisić, Dragan. "Ugostiteljska delatnost." In XVI Majsko savetovanje. University of Kragujevac, Faculty of Law, 2020. http://dx.doi.org/10.46793/upk20.239v.

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In 2019, the Law on the Catering Industry was enacted in the Republic of Serbia. This law regulates the catering industry, which was the subject of the Law on Tourism before that. The subject of the catering industry is catering services, i.e. accommodation services, the services of preparation and serving food, drinks, and beverages, as well as the preparation and delivery of the food to the customers on some other place (other than the place where the catering business is located). The provider of these services is a caterer. A caterer is a commercial company, entrepreneur, while certain cat
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