Relevant bibliographies by topics / Restaurant complex

Contents

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

Academic literature on the topic 'Restaurant complex'

Author: Grafiati
Published: 30 May 2022
Last updated: 31 July 2025

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Journal articles on the topic "Restaurant complex"

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Kotliarov, Ivan. "Monetization Management in Restaurant Business." Food Processing: Techniques and Technology 51, no. 1 (2021): 146–58. http://dx.doi.org/10.21603/2074-9414-2021-1-146-158.

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Introduction. The traditional model of restaurant business demonstrates an asymmetry between the structure of the complex service provided by restaurants and the structure of the customer payments, as restaurants normally charge only the price of meals while providing customers with a place for eating and offering them waiter services. This asymmetry creates mutual misunderstanding between restaurants and customers and undermines the performance of restaurants. Therefore, it creates a demand for a new model of monetization of restaurant service that would take into account the complex nature o
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Liu, Z., J. Wu, H. Li, and M. Werner. "SPATIO-TEMPORAL ANALYSIS OF URBAN ECONOMIC RESILIENCE DURING COVID-19 WITH MULTILAYER COMPLEX NETWORKS." International Archives of the Photogrammetry, Remote Sensing and Spatial Information Sciences XLVIII-1/W2-2023 (December 13, 2023): 361–68. http://dx.doi.org/10.5194/isprs-archives-xlviii-1-w2-2023-361-2023.

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Abstract. The COVID-19 pandemic has impacted the economic growth of almost every country, with many industries facing operational difficulties, and the failures of a large number of restaurants, in particular, have extensively tested the resilience of urban economies. The gastronomy business is one of the most decentralized and location-based consumer business in urban, which is highly related to the economic attributes of cities. However, there are few studies on quantitative analysis of urban economic resilience through the opening and closing of restaurants. Understanding and planning for t
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Fadilla, Alda, Asyahri Hadi Nasyuha, and Vina Winda Sari. "Sistem Pendukung Keputusan Pemilihan Juru Masak (koki) Menggunakan Metode Complex Proportional Assesment (COPRAS)." JURIKOM (Jurnal Riset Komputer) 9, no. 2 (2022): 316. http://dx.doi.org/10.30865/jurikom.v9i2.3920.

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A cook (chef) is a person whose job is to make recipes, determine and measure cooking ingredients, cook, also serve a dish that is delicious, looks beautiful, and deserves to be paid. In determining the selection of cooks (cooks) manually at the Garuda restaurant, there are shortcomings that make mistakes in choosing cooks such as the difficulty of registering prospective cooks (cooks), the selection process is complicated, and it is difficult to choose a cook (cook) who fits the criteria set. has been set by the company. So to assist the selection of cooks (chef) at Garuda Restaurant, it is n
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ABISHOV, N., R. AGYBETOVA, A. ОМАROVA, and A. KUSSAINOVA. "ANALYSIS OF RESTAURANT BUSINESS IN THE REPUBLIC OF KAZAKHSTAN." Bulletin of the International University of Tourism and Hospitality 6, no. 4 (2024): 19–27. https://doi.org/10.62867/3007-0848.2024-4/6.02.

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The restaurant industry, like other sectors of tourism, is considered one of the most complex due to its diverse nature and range of activities. A restaurant's role extends beyond simply meeting a person's basic need for food; it also serves as a space for social interaction, entertainment, and cultural immersion, offering a taste of local traditions and national cuisines. Studying the theoretical foundations of the restaurant business, its historical development, classifications, and the factors that influence restaurant operations – such as service methods and organizational strategies – hel
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Harahap, Kartini. "Concept and Prototype Design Differentiation Strategy Application (Case Study on Restaurants at Medan Plaza Fair, Medan City)." Jurnal Ilmiah Manajemen dan Bisnis 8, no. 2 (2022): 264. http://dx.doi.org/10.22441/jimb.v8i2.14685.

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The study aims to design application concepts and prototypes of differentiation strategies in achieving competitive advantage in restaurants using a design thinking model (a case study on a restaurant at Medan Plaza Fair Medan City), related to the problem of restaurants that must be able to deal with the COVID-19 pandemic situation amid of a highly competitive environment. The study used a descriptive qualitative approach and used purposive random sampling for sampling. The type of data used is primary and secondary data with data collection through interviews, observation and documentation.
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HOOVER, E. RICKAMER, NICOLE HEDEEN, AMY FREELAND, et al. "Restaurant Policies and Practices Related to Norovirus Outbreak Size and Duration." Journal of Food Protection 83, no. 9 (2020): 1607–18. http://dx.doi.org/10.4315/jfp-20-102.

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ABSTRACT Norovirus is the leading cause of foodborne illness outbreaks in the United States, and restaurants are the most common setting of foodborne norovirus outbreaks. Therefore, prevention and control of restaurant-related foodborne norovirus outbreaks is critical to lowering the burden of foodborne illness in the United States. Data for 124 norovirus outbreaks and outbreak restaurants were obtained from Centers for Disease Control and Prevention surveillance systems and analyzed to identify relationships between restaurant characteristics and outbreak size and duration. Findings showed th
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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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Underwood, Samuel, and Lily M. Wang. "A hybrid simulation approach to predicting noise in restaurants." Noise Control Engineering Journal 72, no. 5 (2024): 449–56. http://dx.doi.org/10.3397/1/377234.

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High levels of noise are a well-known source of occupant discomfort in dining environments, and noise ranks highly among the most common customer complaints in restaurant reviews. Prior work has focused on measuring existing restaurant soundscapes and attempting to predict acoustic performance; however, current techniques are still limited in accuracy for restaurants with time-varying occupancy and complex layouts. This presentation demonstrates a novel approach to predicting ambient noise in restaurants via a hybrid simulation framework. Acoustical computations for a given restaurant space ar
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Underwood, Samuel, and Lily Wang. "A hybrid simulation approach to predicting noise in restaurants." INTER-NOISE and NOISE-CON Congress and Conference Proceedings 269, no. 2 (2024): 973–86. http://dx.doi.org/10.3397/nc_2024_0129.

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High levels of noise are a well-known source of occupant discomfort in dining environments, and noise ranks highly among the most common customer complaints in restaurant reviews. Prior work has focused on measuring existing restaurant soundscapes and attempting to predict acoustic performance; however, current techniques are still limited in accuracy for restaurants with time-varying occupancy and complex layouts. This presentation demonstrates a novel approach to predicting ambient noise in restaurants via a hybrid simulation framework. Acoustical computations for a given restaurant space ar
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Nykyforov, R. P. "The Status and Features of the Development of Restaurant Business in the World." Business Inform 12, no. 515 (2020): 202–8. http://dx.doi.org/10.32983/2222-4459-2020-12-202-208.

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One of the most dynamically growing types of entrepreneurial activity in the world is restaurant business. Changes in the context of development, including increasing the share of the middle class, changing values, migration and nomadism, digitalization, population growth, urbanization, active development of tourism and hospitality cause influence on the status and features of the development of restaurant business in the world. The article identifies the main determinants that determine the current status and features of the development of restaurant business in the world; the author’s own ap
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Dissertations / Theses on the topic "Restaurant complex"

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Geldenhuys, Annelise. "Synergetic Liminality : rebranding the village as a restaurant complex within Sunnyside." Diss., University of Pretoria, 2014. http://hdl.handle.net/2263/45282.

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Canon, Claudia-Nicole. "The Bavaria Brewery : from brewery to museum, retail shops, and restaurant complex." Virtual Press, 1991. http://liblink.bsu.edu/uhtbin/catkey/845980.

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This thesis project was instigated by the interest to remodel a historic building in downtown Bogota, Colombia, South America. The Bavaria Brewery, the first and oldest beer producer in the country, will be transformed into a retail/recreational facility composed of small-stores, restaurants and a museum.The red-brick structure was designed in 1891 by Alejandro Manrique, to resemble a German brewery. As this brewery grew in popularity, the buildings underwent many alterations and additions. Sufficient changes were made to obscure the building's original design. As it's machinery was updated an
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Мульченко, Д. С. "Удосконалення маркетингової діяльності закладу ресторанного господарства «Santorini»". Thesis, Одеський національний економічний університет, 2021. http://local.lib/diploma/Mulchenko.pdf.

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Доступ до роботи тільки на території бібліотеки ОНЕУ, для переходу натисніть на посилання нижче<br>В ході роботи були розглянуті теоретичні аспекти маркетингової діяльності підприємства в ресторанному бізнесі, проведені маркетингові дослідження ринків громадського харчування в Україні та зокрема в Одесі. Надана організаційно-економічна характеристика ресторану «Santorini», розроблений план заходів щодо вдосконалення маркетингової діяльності ресторану, підраховані витрати на їх реалізацію, а також дана оцінка їх комерційної ефективності та економічної доцільності. Результати роботи рекомендуєт
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Яременко, Ольга Юріївна, та Olha Yaremenko. "Концепція оновлення палацово-паркових комплексів". Thesis, Національний авіаційний університет, 2021. https://er.nau.edu.ua/handle/NAU/50940.

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1.Бондар Ю. А., Відновлення старовинних ландшафтних парків. Методичні рекомендації з проектування. М.: НДІ містобудування, 1974.- 85 с. 2.Консервація і реставрація пам'яток архітектури: Київ - Львів, 1996. - 586 с.; 3.Гнатюк Л. До питання реконструкції палацо-паркового ансамблю Д.Трощинського в Кагарлику на Київщині на засадах філософської концепції «екології душі» / Л.Р. Гнатюк, Т.М. Никоненко // Сучасні проблеми архітектури та містобудування. Науково-технічний збірник. – Вип. 23. – К.: КНУБА, 2010. – C. 60–68.<br>Запропоновано оновлення палацово-паркових комплексів за допомогою формування
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Hoe, York Joo. "Feasibility study for a food court in a Kowloon office and commercial complex." Thesis, Hong Kong : University of Hong Kong, 1995. http://sunzi.lib.hku.hk/hkuto/record.jsp?B14038973.

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Habancová, Anežka. "VICEGENERACNI SOUZITI aneb MAME SE JAK NA ZAMKU." Master's thesis, Vysoké učení technické v Brně. Fakulta architektury, 2016. http://www.nusl.cz/ntk/nusl-240852.

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Previously, the bulk of the population lived in rural areas. The whole family lived there together in the family house on the same property. Young helped the elderly and old to their offspring, with households with children, with the economy. With the advent of industrialization and mobilization, many young people moved into the cities, to work, to the newly constructed blocks of residential houses, which were rather less than they could live with a large extended family. Mutual cooperation was suddenly far away. The town has more people, more jobs and more older people, which the state took c
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Андреєва, В. Ш. "Маркетингові комунікації в управлінні підприємствами ресторанного бізнесу на прикладі «Cafe Forty Five» (ФОП «Денисов В.В.»)". Thesis, Одеський національний економічний університет, 2020. http://dspace.oneu.edu.ua/jspui/handle/123456789/12501.

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У роботі розглядаються теоретичні аспекти маркетингових комунікацій сутність та складові елементи маркетингових комунікацій, основні етапи формування системи маркетингових комунікацій, сучасні маркетингові комунікації в управлінні підприємствами ресторанного бізнесу. Проаналізовано профіль маркетингового маркетингового середовища і ефективність використання маркетингових комунікацій рестораном «Cafe Forty Five». Запропоновано наступні заходи удосконалення елементів маркетингових комунікацій підприємства ресторанного господарства: прийняття участі в Міжнародному експофорумі ресторанно-г
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Гамзаєв, Е. М. "Управління джерелами фінансування суб’єкта господарювання (підприємства)". Thesis, Одеський національний економічний університет, 2020. http://dspace.oneu.edu.ua/jspui/handle/123456789/12589.

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У роботі розглядаються сутність та класифікація джерел фінансування діяльності суб'єктів підприємництва, структура джерел фінансування, принципи побудови системи управління джерелами фінансових ресурсів підприємства. Проаналізовано основні тенденції у розвитку ринку ресторанного господарства в Україні» , оцінена динаміка та структура джерел фінансування ресторанного комплексу «AV «Apsheron» Запропоновано рекомендації щодо оцінювання ефективності управління джерелами фінансування діяльності ресторанного комплексу «AV «Apsheron»» напрями оптимізації фінансового розвитку ресторанного комплексу
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Uriarte, Otazua Urtza. "Light and taste : third plane side‐view combined with complex fenestration system atmospheres under midday clear sky at restaurants." Doctoral thesis, Universitat Politècnica de Catalunya, 2016. http://hdl.handle.net/10803/404022.

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This thesis deals with sunny side-lit indoor atmospheres, in which an outdoor view is required and a calm environment to enhance concentration. Different window systems were compared: a single fully glazed façade and complex façades. The complex façades were composed of large or small windows that combined a light shelf and prismatic film complex fenestration systems. The luminance and illuminance distribution parameters were selected to assess the light atmosphere. The Daylight Glare Probability (DGP) index was used to evaluate the luminance distribution and the Daylight Autonomy (DA) index
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Aramayo, Giles Giuliana del Pilar, Cajas Melanie Nuria Rivero, Alcazar Marcos Antonio Tapia, and Rojas Kristhel Carolina Torres. "Plan de negocios para la intermediación del flujo completo de compra habitual entre restaurantes y personas a través de un aplicativo móvil." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/626537.

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En la actualidad, los negocios en los aplicativos móviles son unos de los servicios más usados para la vida cotidiana, ya que las nuevas generaciones han cambiado su estilo de compra, el cual es a través de despóticos móviles como smartphones o Tablets. Esto se debe a que se quiere ahorrar más tiempo para la realización de más actividades en el día. La idea de negocio que se está presentando trata de un aplicativo de reservas de mesas, el cual sirve de intermediario entre restaurantes y comensales. El aplicativo lleva el nombre de ROT365, y tiene funciones innovadoras que empieza con la re
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Books on the topic "Restaurant complex"

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Krupina, Nadezhda, Mihail Moskalev, and Magomed Omarov. Strategic management in the hotel and restaurant service. INFRA-M Academic Publishing LLC., 2023. http://dx.doi.org/10.12737/1832108.

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The textbook is structured on topics that are relevant in the practice of strategic management at modern enterprises of the hospitality industry and for the formation of professional competencies of students in the direction of "Service".&#x0D; A wide range of theoretical issues, factual data and illustrative materials are presented, which reveal the nature and essential content of the strategy, strategic management, develop ideas about the organizational environment and methods of its qualified analysis, form skills of strategic planning, development, formalization, implementation and evaluat
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Gruzdeva, Viktoriya, Georgiy Gruzdev, Yuliya Klyueva, and Vlada Konova. Development of the service sector based on a customer-oriented approach. INFRA-M Academic Publishing LLC., 2023. http://dx.doi.org/10.12737/1977989.

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In the monograph, the use of the civilizational paradigm of the analysis of economic processes and phenomena allows us to consider the specifics of the functioning of the hospitality industry in the conditions of the formation of the information economy. The features of the client-oriented approach in its institutional and dynamic dimensions are revealed. Special attention is paid to inclusive technologies in the field of hospitality.&#x0D; The result of the analysis of the features of the formation of the institutional model of the hotel business in the Nizhny Novgorod region is presented. On
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Assael, Brenda. The London Restaurant, 1840-1914. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198817604.001.0001.

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This book offers the first scholarly treatment of the history of public eating in London in the Victorian and Edwardian eras. The quotidian nature of taking a meal in public during the working day or evening should not be allowed to obscure the significance of the restaurant (defined broadly, to encompass not merely the prestigious West End restaurant, but also the modest refreshment room, and even the street cart) as a critical component in the creation of modern metropolitan culture. The story of the London restaurant between the 1840s and the First World War serves as an exemplary site for
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Kelly, Debra. Fishes with Funny French Names. Liverpool University Press, 2022. http://dx.doi.org/10.3828/liverpool/9781800856868.001.0001.

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The book’s focus is the establishment of the French restaurant in London in the mid- to late-nineteenth century and its subsequent development throughout the twentieth and into the first two decades of the twenty-first century. It is also concerned with the place of food as a form of cultural exchange, and how culinary practices are shared within the wider social, cultural, political and economic contexts of a diverse capital city. What happens when a modern Parisian institution arrives in London, a city with its own long-established food traditions and cultures of eating outside the home? Why
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Il castello dell'Acciaiolo a Scandicci: Un complesso monumentale restaurato = Acciaiolo castle in Scandicci : a restored monumental complex. Alcion, 2010.

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Bail, Paul. Anne Tyler. Greenwood, 1998. http://dx.doi.org/10.5040/9798400613203.

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Anne Tyler's novels strike a deep chord of responsiveness in her readers because her novels bring to life contemporary characters to whom we can instantly relate and in whose experiences we can see mirrored our own. Tyler's novels deal with the human experience: relationships between marital partners, between parents and children…between siblings; the meaning of love; the nature of identity; impermanence and change; and loss and continuity. In Anne Tyler novels, life is a complexity whose texture is built out of multiple layers. In this insightful study, Paul Bail shows us how Tyler constructs
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Duruz, Jean, and Gaik Cheng Khoo. Eating Together. Rowman & Littlefield, 2014. https://doi.org/10.5040/9798881815509.

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Accepting the challenge of rethinking connections of food, space and identity within everyday spaces of “public” eating in Malaysia and Singapore, the authors enter street stalls, hawker centers, markets, cafes, restaurants, “food streets,” and “ethnic” neighborhoods to offer a broader picture of the meaning of eating in public places. The book creates a strong sense of the ways different people live, eat, work, and relax together, and traces negotiations and accommodations in these dynamics. The motif of rojak (Malay, meaning “mixture”), together with Ien Ang’s evocative “together-in-differen
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Langer, Howard J. World War II. Greenwood, 1999. http://dx.doi.org/10.5040/9798216039419.

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An all-encompassing book with more than a thousand quotations, this work breathes life into an era unprecedented in world history. Covering all aspects of the war, the volume includes more than 300 individuals from the Allies, the Axis, and the neutrals. It quotes the major political leaders, including Churchill, Hitler, Roosevelt, and Stalin, and military officers—not just Eisenhower, Marshall, and King, but also Montgomery, Rommel, Zhukov, and Yamamoto. It covers historians Shirer, Sherwood, and A.J.P. Taylor, journalists Pyle, Murrow, and Hersey, and diplomats Ciano and Ribbentrop. It also
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Brackmann, Lisa. Go-Between. Soho Press, Incorporated, 2016.

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Brackmann, Lisa. Go-Between. Soho Crime, 2017.

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Book chapters on the topic "Restaurant complex"

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Vasios, Georgios K., Maria Gialeli, Ioannis Antoniadis, and Andreas Y. Troumbis. "Sustainability Through Local Gastronomy: The Case of Wild Rabbit’s Consumption in Lemnos Island, Greece." In Strategic Innovative Marketing and Tourism. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-51038-0_95.

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AbstractFor more than two decades in Lemnos island an overpopulation of the European Wild Rabbit (WR) (Oryctolagus cuniculus) is recorded despite its sustainable presence from ancient times. This disruption of ecological balance is causing significant economic loss in farmers and social conflicts among local stakeholders. Various actions to reduce WR population failed, resulting a yearly compensation for farmers’ production loss, a policy that manages the impact but not the problem itself. This study aims to re-evaluate the WR issue in Lemnos by studying the socio-economic and ecological dynam
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Maldonado Castillo, Idalia, Ignacio Adrián Aguirre Miranda, and Alexis Olvera Mendoza. "Automatic Generation of Restaurant Reviews Using Natural Language Processing." In Strategic Innovative Marketing and Tourism. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-51038-0_96.

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AbstractCurrently, there is plenty of information available on restaurant rating platforms, but sometimes it can be contradictory or difficult to analyze in depth. An important challenge for consumers is searching for useful opinions and making decisions based on reviews usually obtained from different social networks or rating platforms. This project addresses this issue through the design, development, and implementation of a system that generates global recommendations for a set of restaurants based on the analysis of reviews using Natural Language Processing (NLP) techniques. The system is
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Payne, Will. "Crowdsourcing Before the Smartphone." In The Performance Complex. Oxford University Press, 2020. http://dx.doi.org/10.1093/oso/9780198861669.003.0007.

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Created by New York lawyers Tim and Nina Zagat in 1979, the Zagat Restaurant Survey brought computer-powered statistical methods and an avowedly egalitarian ideology to restaurant criticism. The Zagats synthesized numerical ratings and narrative reviews from amateur food lovers into paragraph-length listings, eventually selling millions of slim burgundy guidebooks annually for cities around the Global North. The Survey allowed a classed cohort of power users to shape urban environments with their collective judgments, meeting a widespread desire for more extensive information on upscale consum
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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 st
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Smirnova, Nadiia. "CURRENT TRENDS IN THE DEVELOPMENT OF THE RESTAURANT INDUSTRY AS A COMPONENT OF THE HOSPITALITY SECTOR." In Modernisation of the Economy and Financial System: Problems, Opportunities, Prospects. Publishing House "Baltija Publishing", 2025. https://doi.org/10.30525/978-9934-26-540-2-19.

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The historical aspects of the emergence and content of the concept of hospitality are studied. It is proved that the hospitality industry is a complex concept, since it includes various forms of activity in the service sector, including reception, service and satisfaction of guests with the aim of making a profit. The essence and components of the restaurant industry are studied. It is substantiated that in the current economic environment, the restaurant business contributes to the development of the hospitality sector, but remains a separate traditional activity, which includes the productio
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Costa Marques, António Luís, and Bruno Barbosa Sousa. "Brand Communication and Strategic Analysis of Menus in Fine Dining Restaurants in Hotel Management." In Smart Operations and Enhancing Guest Experience in the Hospitality Industry. IGI Global, 2025. https://doi.org/10.4018/979-8-3373-2145-5.ch012.

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Considering hotel management as an ecosystem and food &amp; beverage management being one of its subsystems, described as the most technical and complex, it is correct to state that these characteristics determine the need for more scientific, constant and contemporary study. In this chapter, we apply a menu analysis to a fine dining restaurant – food section – using the case study methodology, using the Omnes system, Miller, Kasavana &amp; Smith and Pavesic models, using a matrix adapted and developed for this purpose. The aim is to understand the role that marketing and physical evidence pla
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Şener, Sezgi. "Forecasting the Daily Sales of a Franchise." In Optimizing Big Data Management and Industrial Systems With Intelligent Techniques. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-5137-9.ch006.

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Historically, restaurant managers used either historical data or simple logical methods to estimate customer numbers or sales volume. These techniques usually consist of an intuitive prediction based on the experience of the manager. However, restaurant sales forecasts are a complex task because they are influenced by numerous factors that can be classified as time, weather conditions, economic factors, and random events. In this case, old techniques may give insufficient results. It is aimed to compare the estimation Simit which is one of the most consumed daily snacks in Turkey sales accurac
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Honchar, Liliia, and Olha Aukhimik. "FORMATION OF THE CONTROL SYSTEM AT THE ENTERPRISES OF HOTEL AND RESTAURANT BUSINESS: THEORETICAL AND METHODOLOGICAL ASPECT." In European vector of development of the modern scientific researches. Publishing House “Baltija Publishing”, 2021. http://dx.doi.org/10.30525/978-9934-26-077-3-31.

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Modern market conditions dictate the new rules of operation for enterprises and require improvement of the enterprise management process. That is why it is important to organize a controlling system at the enterprise to optimize and improve the efficiency of microeconomics management in the hotel and restaurant business. Awareness of the relevance led to the definition of the subject of research, which are scientific and applied principles and approaches, methods and tools of the controlling system in the hotel and restaurant business. The purpose of the paper is a comprehensive analysis and s
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Bentley, Peter J. "Introduction." In Digitized. Oxford University Press, 2012. http://dx.doi.org/10.1093/oso/9780199693795.003.0005.

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They obey our instructions with unlimited patience. They store the world’s knowledge and make it accessible in a split second. They are the backbone of modern society. Yet they are largely ignored. Computers. They comprise our crowning achievements to date, the pinnacle of all tools. Computer processors and software represent the most complex designs humans have ever created. The science of computers has enabled one of the most extraordinary transformations of our societies in human history. . . . You switch on your computer and launch the Internet browser. A one-word search for ‘pizza’ finds
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Lebedeva, Nadezhda Anatolievna. "Education of Tourism and Hotel-and-Restaurant Specialists in Ukraine." In Entrepreneurship Education in Tourism and Hospitality Management. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-7998-9510-7.ch003.

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The main aim of the chapter is to describe the professional training of future specialists in tourist and hotel and restaurant service in Ukraine. The object is the training of junior bachelors, bachelors, and masters of services. The subject of the chapter is the conditions of education of future specialists of tourist and hotel and restaurant service in Ukraine. A specialist in the tourism industry and hotel and restaurant business must provide services related to the activities of tourist complexes, restaurants, and hotels to carry out the primary level of management of structural units, op
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Conference papers on the topic "Restaurant complex"

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Hock, V. F., H. Cardenas, E. Sear, and R. Knoll. "Experimental Heat Transfer Model for Optimizing Heat Exchanger Tubing." In CORROSION 1993. NACE International, 1993. https://doi.org/10.5006/c1993-93515.

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ABSTRACT Shell-and-tube heat exchangers are frequently employed to supply domestic hot water for large buildings such as hospitals, restaurants, schools, and office complexes. An optimal heat exchanger transfers heat from the source to the target material with minimal losses to the surrounding environment. The actual amount of heat transferred varies with the heat exchanger design, the specific applications desired, the physical limits as directed by thermal efficiency, and finally, with fouling (corrosion bi-product and/or scaling). In order to combat the problems of corrosion and scale build
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Grumadaite, Kristina, and Sebin Thomas Babu. "Sustainability Trends in Fine Dining Restaurants: A Complex Systems Approach." In 8th FEB International Scientific Conference. University of Maribor Press, 2024. http://dx.doi.org/10.18690/um.epf.5.2024.30.

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Changing societal attitudes and increasing governmental requirements towards environmental protection and maintaining a holistic approach to all participants in production and consumption areas encourage the catering sector to develop and implement sustainability practices. In the case of fine dining restaurants, such realia encourage the search for solutions or their variations to maintain both sustainability and business resilience. Taking into account the scarcity of scientific literature regarding sustainability development and its complexity in fine dining restaurant practices, this paper
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Lipovaya, Viktoriya, Francisco J. C. M. Duarte, Aleksandr A. Volosiuk, Francisco P. A. Lima, and Patricia G. F. Costa. "The Kitchen Assistants' Activities as a Regulating Factor: Case of a University Restaurant." In 2018 Third International Conference on Human Factors in Complex Technical Systems and Environments (ERGO). IEEE, 2018. http://dx.doi.org/10.1109/ergo.2018.8443841.

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Дамдинова, Д. Р., С. М. Быков, Н. М. Ломова, and М. В. Хангажеев. "On the design of the hotel and restaurant complex with increased seismicity of the construction site." In НАУКА РОССИИ: ЦЕЛИ И ЗАДАЧИ. НИЦ «Л-Журнал», 2018. http://dx.doi.org/10.18411/sr-10-04-2018-17.

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Fryer, Peter J., and S. Bakalis. "Heat Transfer to Foods: Safety and Structure." In 2010 14th International Heat Transfer Conference. ASMEDC, 2010. http://dx.doi.org/10.1115/ihtc14-23420.

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Heat transfer in foods is a commonplace operation in the home and restaurant, but is also the basis for a very large industry. Foods are complex non-Newtonian soft solids or structured liquids whose thermal behaviour is difficult to model; but engineering understanding is needed to develop processes that are safe and products that are attractive to the consumer. The increasing incidence of obesity in the developed world, and of food shortage elsewhere, demands that the industry adopts processes that give nutritious products in environmentally acceptable ways. This paper reviews the heat transf
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Ponomarenko, Larisa, Ekaterina Kantieva, and A. Kireeva. "STONE VENEER IN FURNITURE AND INTERIOR DESIGN." In Modern machines, equipment and IT solutions for industrial complex: theory and practice. FSBE Institution of Higher Education Voronezh State University of Forestry and Technologies named after G.F. Morozov, 2021. http://dx.doi.org/10.34220/mmeitsic2021_284-291.

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The use of stone veneer in the creation of furniture facades and interior interiors is an innovative field. Today, stone veneer kitchens are very popular not only among well- off, but also among average consumers. Stone veneer is easy to maintain, and at the same time it can withstand relatively high mechanical and thermal loads. These indicators are especially important for kitchen furniture. You can decorate with stone panels not only residential premises, but even more so the premises of bars, restaurants, administrative offices, halls of hotels and hotels, etc. Stone veneer has a large num
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Raphael, Lily, Marcia Higuchi, Laura Kozak, and Erin Nichols. "Peeling Back the Layers: Prototyping Systemic Transformation through the Circular Food Innovation Lab." In ServDes.2023 Entanglements & Flows Conference: Service Encounters and Meanings Proceedings, 11-14th July 2023, Rio de Janeiro, Brazil. Linköping University Electronic Press, 2023. http://dx.doi.org/10.3384/ecp203029.

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Wasted food — the result of a linear pattern of producing, under-consuming and disposing of food — is a pervasive issue globally and in Canada. Wasted food is a complex challenge, meaning it is characterized by unpredictability, ambiguity, and many actors. The current climate crisis, food insecurity, economic disparity and housing inequality all intersect with this challenge. If we are to tackle these increasingly complex issues in social and public sectors, we need to work together in new and emergent ways. The Circular Food Innovation Lab was a unique research initiative that drew together m
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Зыков, Анатолий Петрович, and Александр Владимирович Барков. "THE ANALYSIS OF THE ENSURING OPTIMAL PARAMETERS OF MICROCLIMATE IN THE HOTEL-TYPE BUILDINGS." In Сборник избранных статей по материалам научных конференций ГНИИ "Нацразвитие" (Санкт-Петербург, Октябрь 2021). Crossref, 2021. http://dx.doi.org/10.37539/oct299.2021.82.40.004.

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Обеспечение оптимальных параметров микроклимата в зданиях является важной составляющей формирования комфортных условий пребывания посетителей гостинично-ресторанных комплексов. В статье рассмотрены оптимальные параметры микроклимата помещений гостиничных комплексов, а также особенности организации инженерных систем (отопления, вентиляции и кондиционирования) с целью достижения и поддержания этих параметров. Ensuring optimal microclimate parameters in buildings is an important component of the formation of comfortable conditions for the stay of visitors to hotel and restaurant complexes.The art
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Carneiro, Ana Paula França D. "Identidade e cicatriz: uma análise da série fotográfica de Rosângela Rennó." In Encontro de História da Arte. Universidade Estadual de Campinas, 2018. http://dx.doi.org/10.20396/eha.13.2018.4322.

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Em 1995, Rosângela Rennó descobre sobre a existência de um enorme arquivo fotográfico abandonado nos porões da Academia Penitenciária do Estado (ACADEPEN), parte do Complexo Penitenciário do Carandiru. Apenas em 1996 a artista consegue autorização para limpar, restaurar, catalogar e posteriormente utilizar o material do arquivo; a resistência da Administração penitenciária para autorizar a realização de um trabalho da artista provavelmente era derivada da preocupação com a imagem do complexo na mídia, devido à proximidade com o violento massacre ocorrido em 1992.
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Macena, Jeniffer, Fernanda Pires, and Rafaela Melo. "Hello Food: uma jornada de aprendizagem lúdica em algoritmos, programação e Pensamento Computacional." In Simpósio Brasileiro de Informática na Educação. Sociedade Brasileira de Computação - SBC, 2022. http://dx.doi.org/10.5753/sbie.2022.225704.

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Muito tem se discutido sobre as possibilidades de usar jogos para aprendizagem de temas de Computação, sobretudo programação, mas a criação de mecânicas para jogos educacionais imersivos é complexa. Este trabalho apresenta uma proposta de ludificação, usando os quatro pilares do Pensamento Computacional, dos temas de introdução a programação a partir de um jogo intitulado "Hello Food", em que a jornada do herói se dá a partir da resolução de problemas que ocorrem no âmbito de um restaurante. Resultados preliminares apontam que ele foi bem aceito tanto no que diz respeito à ludicidade quanto à
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Reports on the topic "Restaurant complex"

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Short, Samuel, Bernhard Strauss, and Pantea Lotfian. Food in the digital platform economy – making sense of a dynamic ecosystem. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.jbr429.

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The food services sector has been evolving rapidly over the past decade, accelerated by the Covid-19 pandemic. The traditional linear model of food producers selling through wholesalers to brick and mortar retailers, restaurants and hospitality venues is increasingly being displaced by complex interactive digital ecosystems of online food services providers. Consumers are increasingly able to access food directly at various stages along the traditional value chain via interaction with digital platforms and rapid home-delivery networks, realising greater convenience, more variety in food produc
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