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Journal articles on the topic 'Pizzerior'

Author: Grafiati

Published: 26 July 2024

Last updated: 31 July 2025

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1

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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2

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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4

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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8

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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9

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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Prusakova, Aleksandra, and Aleksandr Kuznecov. "LABOR CONDITIONS OF KITCHEN WORKERS ON THE EXAMPLE OF A PIZZERIA." Modern Technologies and Scientific and Technological Progress 2020, no. 1 (2020): 260–61. http://dx.doi.org/10.36629/2686-9896-2020-1-260-261.

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The working conditions of kitchen workers in a pizzeria are considered. The factors of the working environment that exceed regulatory levels were identified: microclimate, electromagnetic fields and working conditions of workers correspond to harmful ones.

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Buonanno, G., L. Morawska, L. Stabile, and A. Viola. "Exposure to particle number, surface area and PM concentrations in pizzerias." Atmospheric Environment 44, no. 32 (2010): 3963–69. http://dx.doi.org/10.1016/j.atmosenv.2010.07.002.

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13

He, Wu, Feng-Kwei Wang, and Shenghua Zha. "Enhancing social media competitiveness of small businesses: insights from small pizzerias." New Review of Hypermedia and Multimedia 20, no. 3 (2014): 225–50. http://dx.doi.org/10.1080/13614568.2014.889225.

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Weissbrod, Rachel, and Ayelet Kohn. "Collaborative self-translation – Pizzeria Kamikaze as a case in point." Journal of Graphic Novels and Comics 10, no. 4 (2018): 410–31. http://dx.doi.org/10.1080/21504857.2018.1505647.

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15

Antolin-Amerigo, D., M. Rodríguez-Rodríguez, J. Barbarroja Escudero, et al. "Occupational rhinitis caused by rice flour in a pizzeria worker." Allergologia et Immunopathologia 41, no. 2 (2013): 130–33. http://dx.doi.org/10.1016/j.aller.2012.01.006.

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Herz, Alexander, and Matthias V. Kopp. "Anaphylaktische Reaktion in der Pizzeria bei einer 13-jährigen Patientin." Allergo Journal 29, no. 5 (2020): 52–55. http://dx.doi.org/10.1007/s15007-020-2575-5.

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Grispigni, Marco, and Pietro Lunetto. "Emigrare a Bruxelles: Tra la bolla europea e una pizzeria." SOCIOLOGIA URBANA E RURALE 45, no. 130 (2023): 93–109. http://dx.doi.org/10.3280/sur2023-130006.

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Esposito Corcione, Carola, Raffaella Striani, Francesca Ferrari, Paolo Visconti, Daniela Rizzo, and Antonio Greco. "An Innovative Method for the Recycling of Waste Carbohydrate-Based Flours." Polymers 12, no. 6 (2020): 1414. http://dx.doi.org/10.3390/polym12061414.

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This work represents an innovative study that, for the first time, explores the possibility to use waste flours to produce thermoplastic polymeric bio-films. To the best of our knowledge, this is the first time that waste flours, derived from bakeries, pizzerias or pasta factories, have been proposed for the production of bio-polymers, as a replacement of neat starch. To this aim, durum waste flour derived from a pasta factory, soft waste flour derived from pizzerias and neat maize starch used as control material were firstly analyzed from dimensional, morphological and chemical points of view

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Oláh, Tamás. "Undorító tavasz : A Zitzer Szellemi Köztársaság és a polgári ellenállás performatív aktusai." Theatron 15, no. 2 (2021): 62–76. http://dx.doi.org/10.55502/the.2021.2.62.

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In the spring of 1992 – while the former Yugoslavia was falling to pieces – a disproportionately large number of wartime draft letters arrived to Tresnjevac (Oromhegyes,) a village of barely two thousand people in North Vojvodina, only twenty kilometres from the Hungarian border. As a response, circa two hundred locals locked themselves into the village pizzeria and declared the Zitzer Spiritual Republic. Their peaceful resistance lasted 96 days, this was the most significant anti-war action by the Hungarian community in Vojvodina. This paper explores the performativity of this event.

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Viegas, Carla, Gerard T. A. Fleming, Abdul Kadir, et al. "Occupational Exposures to Organic Dust in Irish Bakeries and a Pizzeria Restaurant." Microorganisms 8, no. 1 (2020): 118. http://dx.doi.org/10.3390/microorganisms8010118.

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For decades, occupational exposure to flour dust has been linked to a range of respiratory diseases, including occupational asthma, thought to result from exposure to fungi present in the flour. Antifungal resistance is of increasing prevalence in clinical settings, and the role of occupational and environmental exposures, particularly for specific fungal species, is of concern. Occupational exposure to flour dust can occur in a range of occupational settings, however, few studies have focused on restaurant workers. The objective of this study was to measure occupational exposure to flour and

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Herz, Alexander, and Matthias V. Kopp. "Anaphylactic reaction at a pizzeria in a 13-year-old female patient." Allergo Journal International 29, no. 5 (2020): 165–67. http://dx.doi.org/10.1007/s40629-020-00123-9.

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22

Lo, Patrick. "Trattoria Pizzeria al Passeggero: A Story Behind the Chinese Diaspora in Italy." International Journal of the Humanities: Annual Review 3, no. 1 (2006): 67–72. http://dx.doi.org/10.18848/1447-9508/cgp/v03i01/41510.

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23

Moseley, Bryan. "Express Yourself with Algebra? This Game Delivers!" Mathematics Teaching in the Middle School 10, no. 1 (2004): 38–40. http://dx.doi.org/10.5951/mtms.10.1.0038.

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Students often have trouble understanding the mathematical meaning of algebraic expressions. The game discussed in this article is a fun activity I developed for students to communicate about algebraic expressions in a fantasy setting that makes the content meaningful. The game has been tested successfully in three different prealgebra classrooms as part of a thematic unit that encouraged students to consider the functional relationships involved in running a pizzeria (Brenner, Mayer, Moseley, Brar, Duran, Smith-Reed, and Webb 1997). However, the game's flexibility allows it to be adapted to a

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Danilo, Dias de Barros, and de Oliveira Dias Murillo. "Effective Labor Claim Negotiation: A Brazilian Case Study." GPH-International Journal of Social Science and Humanities Research 8, no. 04 (2025): 76–86. https://doi.org/10.5281/zenodo.15388437.

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This case study presents a negotiation between a law firm and a former Italian haute cuisine pizzeria manager over a labor claim worth $100,000. After three previous lawyers failed to resolve the case, the law firm achieved a significant procedural turnaround by challenging the former manager's free justice and requesting a conciliation hearing. The outcome of whether the parties reached a mutual agreement is revealed in this study. This case underscores the importance of understanding the underlying interests of both parties in working towards a mutually beneficial resolution. The article con

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Mazurkiewicz-Pizło, Anna, and Wojciech Pizło. "Tajemniczy klient jako metoda badawcza – wybrane problemy." Zeszyty Naukowe SGGW, Polityki Europejskie, Finanse i Marketing, no. 20(69) (December 19, 2018): 112–26. http://dx.doi.org/10.22630/pefim.2018.20.69.33.

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Specyfika usług implikuje konieczność monitorowania ich jakości. Stale poszukiwane są metody oceny usług nieangażujące konsumentów. Jedną z nich jest metoda tajemniczego klienta. Celem publikacji jest diagnoza procedur stosowanych w badaniach marketingowych, a w szczególności wykorzystanie metody tajemniczego klienta w której ocena jest prowadzona przez zespół osób. Dla sprawdzenia tego podejścia zastosowano ocenę jakości usług gastronomicznych w wybranych placówkach sieci restauracji, takich jak: Pizza Hut, Pizzeria Da Grasso, Bobby Burger i Bierhalle. Innowacją w badaniu było wykorzystanie g

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Буторина, Г. Ю., and Л. Г. Агапитова. "Business planning in small business in the fast food market." Экономика и предпринимательство, no. 5(142) (August 21, 2022): 787–90. http://dx.doi.org/10.34925/eip.2022.142.5.148.

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В статье представлен результат оценки возможности организации малого бизнеса на рынке фастфуда в г. Тюмени, а именно открытия новой пиццерии в областном центре. Проведен анализ основных показателей и уровня эффективности проекта. Рассчитанные показатели гарантируют возврат инвестиций и приемлемый уровень дохода от вложенных средств. The article presents the result of an assessment of the possibility of organizing a small business in the fast food market in Tyumen, namely the opening of a new pizzeria in the regional center. The analysis of the main indicators and the level of efficiency of the

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Linke, Julian. "Review: Inventing the Pizzeria: A History of Pizza Making in Naples, by Antonio Mattozzi." Gastronomica 17, no. 4 (2017): 146. http://dx.doi.org/10.1525/gfc.2017.17.4.146.

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Berenguer, Romildo Alves, Paulo Helene, Fernando Artur Nogueira Silva, Sandro Marden Torres, Eliana Cristina Barreto Monteiro, and Antônio Acacio de Melo Neto. "On the influence of sugarcane bagasse ashes as a partial replacement of cement in compressive strength of mortars." Revista ALCONPAT 8, no. 1 (2018): 30–37. http://dx.doi.org/10.21041/ra.v8i1.187.

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This paper presents an experimental program objectifying at investigating the potential of the use of sugarcane bagasse ash as a partial replacement of cement in the production of mortars. Sugarcane bagasse ashes from two origins were studied - one from sugarcane industry directly and other from pizzerias that uses this material replacing the wood in their ovens. The methodology followed the characterization of the material, where it was carried out through laboratory tests using X-ray diffraction (XRD) and X-ray fluorescence (WDXRF) and initial tests for the ideal quantification of cement sub

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Mupaat, Mupaat, Siti Maskanah, Aditia Erfina, and Sudin Saepudin. "KINERJA PELAYANAN TERHADAP KEPUASAN KONSUMEN DENGAN METODE REGRESI LINIER BERGANDA." Jurnal Rekayasa Teknologi Nusa Putra 7, no. 1 (2021): 18–25. http://dx.doi.org/10.52005/rekayasa.v7i1.61.

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Cafe di Indonesia di dominasi oleh perusahaan asing yang menjual atau menyewakan merek dagangnya atau sistem bisnisnya. Untuk mengajak pengusaha bergabung dalam jaringan pemas0aran makanan siap saji restaurant. Dampaknya membawa pengaruh yang cukup besar, dimana pengusaha merasa lebih mudah menggunakan merek dagang tertentu yang sudah terkenal dari pada menciptakan merek yang baru. Fenomena ini yang ada ini mendorong maraknya jumlah makanan siap saji cafe, yang semakin hari semakin banyak menyebabkan persaingan yang semakin ketat diantara perusahaan makanan siap saji.Penelitian ini bertujuan u

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ZAMALDINOV, VLADISLAV E. "CREATIVE NAMING OF NIZHNY NOVGOROD PUBLIC CATERING ESTABLISHMENTS: GRAPHIC ASPECT." Theoretical and Applied Linguistics, no. 2 (2021): 35–43. http://dx.doi.org/10.22250/2410-7190_2021_7_2_35_43.

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The purpose of the research is to analyze the creative naming of Nizhny Novgorod public catering establishments (restaurants, cafes, bars, burgers, coffee shops, pizzerias) from the point of view of graphics. The source of the material for the study was the personal card index of ergonyms. During the course of study, the following research methods were applied: general scientific method, particularly generalization, interpretation and classification of material, word-formation analysis and pragmatic analysis. It was discovered that innovations created by means of graphic hybridization act as a

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Lima, Francisco Daniel Mota, Pedro José Pérez-Martínez, Maria de Fatima Andrade, Prashant Kumar, and Regina Maura de Miranda. "Characterization of particles emitted by pizzerias burning wood and briquettes: a case study at Sao Paulo, Brazil." Environmental Science and Pollution Research 27, no. 29 (2020): 35875–88. http://dx.doi.org/10.1007/s11356-019-07508-6.

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Kretter, A., M. Mirz, and K. Kleinová. "Application of communication channels by marketing addressing of customers in gastronomy." Agricultural Economics (Zemědělská ekonomika) 54, No. 10 (2008): 498–503. http://dx.doi.org/10.17221/276-agricecon.

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Social and habitual changes of guests and a more difficult competitive situation are forcing the gastronomy industry to change. As one necessary reaction, restaurant operators need to apply a more specific and therefore a more effective communication policy. This research proves that there exist categories of guests, which react strongly positively to a certain mix of information content and information channel. Thus, communication policy is most effective, when such a communication mix is used. The explored factors are dimensions, not types; which means that each guest will show a different r

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Oliveira dos Santos, Lucas, Emerson Cleister Lima Muniz, Emily Nadine Pereira, Gertrudes Aparecida Dandolini, and João Artur de Souza. "An application of the SERVQUAL model to study the quality perceived by customers in a pizzeria." Revista Gestão da Produção Operações e Sistemas 16, no. 1 (2021): 01–22. http://dx.doi.org/10.15675/gepros.v16i1.2339.

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Purpose - To propose a set of measures to improve the services provided by a company in the food sector by adapting and applying the SERVQUAL model. Design/methodology/approach – This study uses a survey to collect data and information about the object being analyzed by giving questionnaires to the company's customers. For this, the population was defined along with the ideal sample to be achieved using the Simple Random Sampling method, considering a 5% sampling error and 95% reliability. Findings - The findings indicate a negative general evaluation in all five dimensions of quality analyzed

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de Sousa, Alison Alves, Sara Mello Pinho, Artur Nishioka Rombenso, Giovanni Lemos de Mello, and Maurício Gustavo Coelho Emerenciano. "Pizzeria by-product: A complementary feed source for Nile tilapia (Oreochromis niloticus) raised in biofloc technology?" Aquaculture 501 (February 2019): 359–67. http://dx.doi.org/10.1016/j.aquaculture.2018.11.055.

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Möhring, Maren. "Staging and Consuming the Italian Lifestyle. The Gelateria and the Pizzeria-Ristorante in Post-war Germany." Food and History 7, no. 2 (2009): 181–202. http://dx.doi.org/10.1484/j.food.1.100655.

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Nowak, Zachary. "Interview with Antonio Mattozzi, author of Inventing The Pizzeria: A History of Pizza Making in Naples." Gastronomica 15, no. 4 (2015): 1–5. http://dx.doi.org/10.1525/gfc.2015.15.4.1.

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Kenno, Staci A., Barbara J. Sainty, and Daniel Mancini. "Pino's Pizza: An Instructional Case^*." Accounting Perspectives 23, no. 4 (2024): 649–64. https://doi.org/10.1111/1911-3838.12385.

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AbstractThis case asks students to prepare a report addressing a number of strategic and operational issues at Pino's Pizza, a small chain of pizzerias in the Niagara Region of Ontario. Pino's son, Mario, is taking over the business and has several new ideas that he wants to explore. He has asked for help in assessing various expansion opportunities, introducing new products, changing the current delivery method, and developing a better information system. Students must obtain an understanding of Pino's current vision and mission, strategic position, and financial situation before analyzing th

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Ziane, Mohammed, and Jeanne-Marie Membré. "A second-order Monte Carlo simulation model to describe coagulase-positive Staphylococci growth in mayonnaise served in Algerian pizzerias." Microbial Risk Analysis 20 (April 2022): 100187. http://dx.doi.org/10.1016/j.mran.2021.100187.

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Dipa, Teruna Awaloedin Nilam Dwi Cahyaningrum Hasanudin Gagih Pradini. "Crisis Management and Visitor Satisfaction Using Swot Analysis Method Case Study: Marzano Pizzeria During the Covid-19 Pandemic." International Journal of Education, Information Technology and Others 7, no. 2 (2024): 190–99. https://doi.org/10.5281/zenodo.11085725.

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<em>The Covid-19 pandemic has had a significant impact on the tourism industry and related sectors, including restaurants. Pizza Marzano, an international restaurant chain in Indonesia, faced a crisis due to social restrictions, lockdowns, and changing consumer behavior. This paper explores the crisis management strategies implemented by Pizza Marzano during the pandemic, focusing on the measures taken to maintain customer satisfaction. A qualitative research approach was used, with data gathered through interviews and secondary research. The SWOT (Strength, Weakness, Opportunity, and Threat)

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Falciano, Aniello, Prospero Di Pierro, Angela Sorrentino, Silvana Cavella, Paolo Masi, and Annalisa Romano. "Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana”." Italian Journal of Food Science 35, no. 4 (2023): 130–35. http://dx.doi.org/10.15586/ijfs.v35i4.2328.

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The aim of this work was to investigate the possibility of developing an innovative technology to obtain ready-to-use dough rolls with a medium-high shelf life, useful for pizza-making within the disciplinary procedures of Pizza Napoletana production. For this purpose, dough obtained according to the classic recipe was leavened for 20 min at 25°C, divided into 250 g dough rolls, and further leavened for 8 (C8) or 16 h (C16) at 22°C before packaging. The packed samples were stored at 2.0 ± 0.5°C for 28 days. Every 7 days, colony-forming units, pH, total titratable acidity, volume, and the consi

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Franceschelli, Maria Vittoria, Gabriele Santoro, and Elena Candelo. "Business model innovation for sustainability: a food start-up case study." British Food Journal 120, no. 10 (2018): 2483–94. http://dx.doi.org/10.1108/bfj-01-2018-0049.

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Purpose The purpose of this paper is to investigate and present the way in which a food start-up can develop business model innovations, taking into account the importance of social and environmental issues. Design/methodology/approach The authors studied an Italian pizzeria, implementing the illustrative single-case study methodology, to answer the research question: “how can food start-ups develop a sustainable business model innovation?” Findings The study highlights sustainable elements for each component of the business model configuration provided by Osterwalder to provide a deeper view

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Lillestøl, Jostein. "Sample statistics as convincing evidence: a tax fraud case†." Law, Probability and Risk 18, no. 2-3 (2019): 149–76. http://dx.doi.org/10.1093/lpr/mgz012.

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Abstract This work deals with the analysis of data used by tax officials to support their claim of tax fraud at a pizzeria. The possibilities of embezzlement under study are overreporting of takeaway sales and underreporting of cash payments. Standard methods based on normal assumptions and models based on Gamma assumptions are contrasted. Criteria for the choice of method in practice are discussed, among them, how easy the method is to understand, justify and communicate to the parties. Some dilemmas present itself: the choice of statistical method, its role in building the evidence, the choi

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Soroka, Larysa, and Iryna Ivanenko. "MONITORING OF THE LOCAL MARKET OF RESTAURANT SERVICES." 61, no. 61 (August 26, 2021): 15–25. http://dx.doi.org/10.26565/2524-2547-2021-61-02.

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The article examines the state and prospects of the local market of restaurant services by conducting a sociological online survey. The restaurant market of the city of Izmail, Odessa region is chosen as object of research. The marketing research of a condition of the market of the offer is carried out, perspective niches for development of restaurant business are defined. Analysis of trends in the market of restaurant services for 2017-2020. showed that the market is in its infancy, as evidenced by the calculations of the availability of seats in the public network of restaurants in Izmail: a

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Piscopo, Amalia, Antonio Mincione, Carmine Summo, et al. "Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita”." Foods 13, no. 2 (2024): 209. http://dx.doi.org/10.3390/foods13020209.

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Background: According to Neapolitan Pizza Traditional Specialty Guaranteed (TSG) regulation, Mozzarella di Bufala Campana and Fiordilatte mozzarella are the exclusive cheeses to be used, together with tomato and extra virgin olive oil (EVOO), to season pizza in the “Margherita” variant. However, the so-called “Pizza mozzarella”, that is a diary product having lower moisture content and a longer shelf life than Mozzarella di Bufala Campana and Fiordilatte mozzarella, is widely used in many pizzerias, both in Italy and abroad. Therefore, we investigated its quality, in comparison with Mozzarella

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Martinelli, Andrea, Fabiola Salamon, Maria Luisa Scapellato, et al. "Occupational Exposure to Flour Dust. Exposure Assessment and Effectiveness of Control Measures." International Journal of Environmental Research and Public Health 17, no. 14 (2020): 5182. http://dx.doi.org/10.3390/ijerph17145182.

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The adverse effects associated with exposure to flour dust have been known since the 1700s. The aim of the study was to assess the occupational exposure to flour dust in Italian facilities, identify the activities characterized by the highest exposure, and provide information to reduce workers’ exposure. The study was performed in different facilities such as flourmills (n = 2), confectioneries (n = 2), bakeries (n = 24), and pizzerias (n = 2). Inhalable flour dust was assessed by personal and area samplings (n = 250) using IOM (Institute of Occupational Medicine) samplers. The results showed

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Alvarenga, Luiz Antonio, André Ricardo Soares Amarante, Felipe de Aguiar Silva, et al. "CONCEITOS DE LEAN MANUFACTURING APLICADOS EM UMA EMPRESA DO RAMO ALIMENTÍCIO." South American Development Society Journal 01, no. 02 (2017): 116–33. https://doi.org/10.5281/zenodo.13976027.

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A partir do crescimento da internacionalização da economia intensificou-se a necessidade da reorganização dos fatores produtivos e os modos de gestão empresarial. Para garantir a sobrevivência e a competitividade principalmente das pequenas empresas é necessário que as organizações adotem novas formas de trabalho em sua produção, inovando – a para atender a demanda e a exigência de consumidores. A implementação do Lean Manufacturing pode ser uma alternativa para eliminar desperdí

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Sheremeta, Bozhena, Nataliya Chukhray, and Oleh Karyy. "Marketing tools as the competitiveness enhancer of the Ukrainian film distribution market entities." Innovative Marketing 15, no. 4 (2019): 88–101. http://dx.doi.org/10.21511/im.15(4).2019.08.

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The main goal of the article is to study the features of film marketing and distribution of film products in Ukraine and to determine what kind of marketing tools are appropriate to be used within a cinema network to ensure their competitiveness in the national film distribution market.This article determines the characteristics of the movie market services and their compliance with modern consumer requirements, outlining the directions for increasing the usefulness of cinema-related services to consumers and developing a set of marketing tools to ensure the competitiveness of the cinema marke

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Lucan, Sean C., Andrew R. Maroko, Courtney Abrams, et al. "Government data v. ground observation for food-environment assessment: businesses missed and misreported by city and state inspection records." Public Health Nutrition 23, no. 8 (2019): 1414–27. http://dx.doi.org/10.1017/s1368980019002982.

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AbstractObjective:To assess the accuracy of government inspection records, relative to ground observation, for identifying businesses offering foods/drinks.Design:Agreement between city and state inspection records v. ground observations at two levels: businesses and street segments. Agreement could be ‘strict’ (by business name, e.g. ‘Rizzo’s’) or ‘lenient’ (by business type, e.g. ‘pizzeria’); using sensitivity and positive predictive value (PPV) for businesses and using sensitivity, PPV, specificity and negative predictive value (NPV) for street segments.Setting:The Bronx and the Upper East

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Рогов, В. С., Е. С. Сахарова, and Е. А. Власова. "The influence of the type of cheese on the quality indicators of classic pizza." Food processing industry, no. 8 (August 2, 2023): 22–26. http://dx.doi.org/10.52653/ppi.2023.8.8.004.

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Заведения общественного питания, позиционирующие себя как предприятия быстрого обслуживания, в современных условиях получили самое широкое распространение не только в мире, но и в России. Особенно много таких «ресторанов» в крупных городах, где ритм жизни и мобильность граждан очень высоки. Основная задача подобного типа предприятий – быстро и недорого предоставить услуги надлежащего качества. Рестораны быстрого питания пользуются популярностью почти у половины населения из-за доступности, демократичности и быстрого обслуживания. Предприятия быстрого питания показывают высокую динамику развити

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Hollis, James, and James Oliver. "The Development of Virtual Reality as a Tool to Investigate Eating Behavior." Current Developments in Nutrition 4, Supplement_2 (2020): 1308. http://dx.doi.org/10.1093/cdn/nzaa059_025.

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Abstract Objectives The objective of this study was to a) determine the feasibility of eating in virtual reality (VR) environment while wearing a head mounted display (HMD) and b) determine the effect of eating in a virtual restaurant on food intake, sensory evaluation of the test food and masticatory parameters. Methods Fifteen adults were asked to report to the laboratory on two occasions, separated by at least one week, at their usual lunchtime. On reporting to the laboratory, surface electrodes were attached to the left and right masseter muscles to measure masticatory activity and a wrist

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