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Journal articles on the topic 'Smart canteens'
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Wei, Liu, and He Chunyan. "Study of Smart College Canteens from the perspective of Internet of Things." International Journal of Arts, Humanities and Social Studies 4, no. 5 (2022): 1–8. https://doi.org/10.5281/zenodo.7052395.
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Recent years, with the development of the era of big data, the construction of smart canteens as an important part of smart campus has attracted increasing attention. Since the outbreak of Covid-19, it is increasingly urgent to accelerate the construction of smart canteens in particular. In addition, Internet of Things has greatly promoted the rapid development of smart canteens. This paper introduces the new exploration of China University of Geosciences (Beijing) in the construction of smart canteens. Based on Internet of Things technology, Smart College Canteens has been developed with the help of mobile Internet, big data and cloud computing. The platform has changed the traditional consumption and operation mode of canteens on campus currently so as to create a brand-new management system for the convenience of students. Furthermore, it realizes the refined management and intensive management, improves the service, guides a healthy diet for students and teachers, and improves the efficiency and level of logistics in canteens
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Karyappa, Gouri. "CAFECAMPUS: Smart Canteen Food Rating and Preorder System." International Journal for Research in Applied Science and Engineering Technology 12, no. 11 (2024): 2187–92. https://doi.org/10.22214/ijraset.2024.65576.
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CafeCampus is a web-based platform developed to enrich the dining experience within college canteens. This website helps students peruse canteen menus, provide ratings to dishes, and place preorders, which saves them time by allowing them to add menu items to a cart and order their meals in advance. Reviewing food products can help students make informed decisions and help businesses improve their reputation and sales. This has the advantage of allowing users to place online meal orders using CafeCampus in the event if there is a rush in the canteen and the servers are not accessible. Hence, the student can use the mobile application to access their order data and order status updates. Through CafeCampus, the canteen oversees the management of the students' orders and provides regular updates on their progress. Administrators oversee students and cafeteria via the internet program. With its user-friendly interface, the software lets users easily navigate menus, choose from a variety of cuisine options and easily tailor their orders and also review it after their dining.
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Zainal, Andri, Tuti Sriwedari, Khairunnisa Harahap, and Joko Suhariyanto. "DEVELOPING A MODEL OF SMART SCHOOL CANTEEN: AN INTRODUCTION OF SELF-PURCHASING TECHNOLOGY." Journal of Community Research and Service 2, no. 2 (2019): 236. http://dx.doi.org/10.24114/jcrs.v2i2.13156.
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AbstractIn general, the development of character building in a formal education can be applied through buying and selling transaction activities in the school canteen. The widespread use of computer technology can also be applied in trade activities in school canteens as an effort to establish the character of Indonesia's young generation with integrity and honesty. The introductory on the use of technology through a Self-Purchasing System or also commonly known as the Self-Check-out System is a mechanism that provides an opportunity for customers to process their purchases by scanning the items they buy and making direct payments before leaving the store/store. This technology can be initiated into religious and non-religious-based elementary schools that practice the values integrity and honest character from a specific religion to general values. However, even though these values have become a daily part of learning, the use of modern technology in the practice of education cannot be denied. Thus, the combination of pedagogy on the conceptual character-building value in the classroom and the use of science and technology in trading activities in the school canteen will accelerate the formation of integrity and honest character within the pupils.Keywords: Character Building, Self-Purchasing System, Governance, Smart School Canteen Model.
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Wei, Lai. "Smart Technology for “Clean Your Plate” Campaign against Wasting Food in University Canteens." Journal of Computer and Communications 10, no. 06 (2022): 165–76. http://dx.doi.org/10.4236/jcc.2022.106013.
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Manago, Gaku, Tadao Tanabe, Kazuaki Okubo, Tetsuo Sasaki, and Jeongsoo Yu. "Development of Smart Material Identification Equipment for Sustainable Recycling in Future Smart Cities." Polymers 17, no. 4 (2025): 462. https://doi.org/10.3390/polym17040462.
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Waste recycling is critical for the development of smart cities. Local authorities are responsible for the disposal of waste plastics, but the extent of material recycling is insufficient, and much of the waste generated is incinerated. This conflicts with the trend of decarbonisation. Of particular note are the effects of the COVID-19 pandemic, during and after which large quantities of waste plastics, such as plastic containers and packaging, were generated. In order to develop a sustainable smart city, we need an effective scheme where we can separate materials before they are taken to the local authorities and recyclers. In other words, if material identification can be performed at the place of disposal, the burden on recyclers can be reduced, and a smart city can be created. In this study, we developed and demonstrated smart material identification equipment for waste plastic materials made of PET, PS, PP, and PE using GaP THz and sub-THz wavelengths. As basic information, we used a GaP terahertz spectrometer to sweep frequencies from 0.5 THz to 7 THz and measure the spectrum, and the transmittance rate was measured using the sub-THz device. The sub-THz device used a specific frequency below 0.14 THz. This is a smaller, more carriable, and less expensive semiconductor electronic device than the GaP. Moreover, the sub-terahertz device used in the development of this equipment is compact, harmless to the human body, and can be used in public environments. As a result, smart equipment was developed and tested in places such as supermarkets, office entrances, and canteens. The identification of materials can facilitate material recycling. In this study, we found that measuring devices designed to identify the PET and PS components of transparent containers and packaging plastics, and the PP and PE components of PET bottle caps, could effectively identify molecular weights, demonstrating new possibilities for waste management and recycling systems in smart cities. With the ability to collect and analyse data, these devices can be powerful tools for pre-sorting.
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Sankar, Muni, and Booba B. "BENEFITS OF USING SMART GAS MONITORING SYSTEMS IN OIL AND GAS INDUSTRY USING INDUSTRIAL INTERNET OF THINGS." International Research Journal of Computer Science 9, no. 3 (2022): 26–31. http://dx.doi.org/10.26562/irjcs.2021.v0903.001.
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The industrial Internet of Things (IIoT) is the use of Internet of Things technologies to transform manufacturing and industrial processes. Also known as “industry 4.0”, Industrial IoT integrates big data and machine learning technologies to harness the sensor data, M2M communication and Automation technologies. The world has been rapidly adapting smart technologies and connecting everything, which implies everything. To provide the greatest quality service to its consumers, many establishments such as hotels, canteens, and enterprises use flammable gases such as LPG, carbon dioxide, ammonia, and others. The usage of these gases has undoubtedly made technologies smarter, but it also comes with a risk aspect that poses a threat to human life. As a result, safety becomes a major concern. As a result of this element, a gas detection system was deemed necessary in such accident-prone areas, allowing for continuous monitoring of any form of leakage, regardless of human senses.
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Palanisamy, Sowndarya, and Saranya N. "Sensor Based Industrial Kitchen Foodstuffs Monitoring System." International Journal of Computer Communication and Informatics 3, no. 1 (2021): 26–43. http://dx.doi.org/10.34256/ijcci2113.
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Artificial Intelligence based foodstuff monitoring system is used for inventory management in industrial kitchens, restaurants, canteens, vegetable stores and so on. If the store keeper is not available to monitor the grocery and orders, the process will be risky. The proposed method considers the level estimation detection using ultrasonic sensor and if the container is empty then the information is sent to the store keeper. By this method, the intimation about availability of specific food item can be found and items not available can be ordered for purchasing. The DHT11 sensor is used to monitor the humidity and temperature inside the container, if any of these two is high then the notification will be sent. Decomposed organic items are identified by MQ3 sensor based on detection of alcoholic gas produced by organic items. The sensors data such as grocery level, humidity, temperature and decomposition range of organic items are collected from the corresponding smart container. This data transaction happens via micro controller known as Node MCU. The level of the groceries present, and spoiled organic items can be identified and mail notification can be triggered in the early stage with the help of mobile application called IFTTT.
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Permana, Agus Ganda, and Jangkung Raharjo. "Integrated Waste Management System with IOT-Based Centralized Control towards a Smart Eco Campus-Telkom University." International Journal of Energy Economics and Policy 13, no. 2 (2023): 322–33. http://dx.doi.org/10.32479/ijeep.14048.
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Telkom University is a private university in Indonesia that has implemented an eco-campus or green campus program. The Greenmetric Program is one part of Telkom University's strategic planning in realizing a campus that cares and has an environmental culture by managing the environment in a systematic and sustainable manner. One of the programs is to reduce waste production. Therefore, it is necessary to conduct research related to optimizing waste management by implementing Onsite Waste Treatment Technology-Integrated-Independent-Environmentally Friendly (TOSS-TMRL). TOSS-TMRL Management System with Centralized Control Based on the Internet of Things (IoT) Towards a Smart ECO Campus to be completed on the spot. This will reduce pollution, operational costs, and waste management investment and can even function as Living Labs for environmental-based courses. In addition, optimization is also one of the efforts to realize a smart eco campus towards the best-ranking Green Metric Telkom University. Wireless communication technology is very efficient, effective, and easy to use. One of the applications can be applied to determine the condition of environmental cleanliness in a campus area by integrating microcontroller technology and detection devices (sensors, QR codes, AR/imaging, and CCTV) with Wireless Sensor Networks (WSN) and IoT applications as tools to increase awareness of the importance of sorting waste so that the cleanliness of the campus area can be maintained. In this study, a system and network architecture design were carried out based on the number of sensor nodes, the number of recycle bins, the number of garbage transportation equipment, the number of buildings, the number of areas, and the ability of Data Transfer Nodes (DTN) to provide information to the server taken from the recycle bin of each room/building, business areas, SME facilities, canteens, and dormitories or local areas. With this system, it is hoped that there will be no accumulation of garbage and allow users/garbage managers to interact with the system through a web browser and android application.
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Thombare, Shreyas. "Multipurposed Intelligent ID Card for Social Distancing & Safety Emergency alert systems." International Journal for Research in Applied Science and Engineering Technology 9, no. 11 (2021): 1361–67. http://dx.doi.org/10.22214/ijraset.2021.39021.
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Abstract: This proposed invention is related with multipurpose device which is intelligent id card provided to the employee will help track and trace by connecting to the respective corporate server network. This server acts as a central intelligence and provides a dashboard that will help set up and get data and insights. These constantly monitor the smart cards and transmit their position to the central system. Many important multi-tasking tasks can be performed using this smart ID card which has the ability to provide real-time location information and also automatically identify if the person is where they should be. Accidents, such as a person walking into a danger zone, can be easily reported. In the event of a fire, you can quickly find the total people count along with the latest positions. The crowding of places such as offices, shops, workplaces, bathrooms, canteens, etc. it can be reported in real-time in order to avoid any infections. The temperature measurement alone is useless if the readings are not associated with the employee and are recorded to analyses trends. The proposed ID card will keep track of the number of times the employee has washed their hands. If not, a social notification will be raised. With real-time monitoring, you can easily provide daily attendance data to HR for payroll calculation and contract work invoice review. The employee's Bluetooth tag will help track time spent within the authorized area and will sound an alarm if the person enters a danger zone, all in real-time. The employee tag will allow the employee to send an SOS signal in case of any danger or panic situation. It will not be necessary to keep an attendance register. The tag will automatically record the time of entry and exit. A body sensor attached to the ID card will detect if the card is moved away from the body and kept aside. Hence, there is no possibility of cheating. The battery inside the card would last 5 to 10 years. IP 65, therefore resistant to water and rain. No maintenance is required. Keywords: Covid-19 study, Safety Device, Health Tracking, Social distancing, smart id.
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Manengkey, Tesalonika Ave, Jessy D. L. Warongan, and Syermi S. E. Mintalangi. "Analisis pemungutan pajak restoran menurut Perda Kota Manado No. 2 Tahun 2011 pada Badan Pendapatan Daerah Kota Manado." Riset Akuntansi dan Portofolio Investasi 3, no. 1 (2025): 148–56. https://doi.org/10.58784/rapi.292.
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One of the regional taxes with growing potential, as service sector components are increasingly emphasized in development policies to support economic growth, is the restaurant tax. According to Manado City Regional Regulation No. 2 of 2011, Part II concerning Regional Taxes, the Restaurant Tax is a tax on services provided by restaurants. A restaurant is a facility that provides food and/or drinks for a fee, including restaurants, cafeterias, canteens, stalls, bars, and similar establishments, including catering services. This research aims to analyze the collection process of restaurant tax according to Manado City Regional Regulation No. 2 of 2011 at the Manado City Regional Revenue Agency. The analytical method used is descriptive. The research results show that the procedure for collecting restaurant tax is carried out by taxpayers visiting the tax office. The procedure for paying restaurant tax is through self-assessment. Taxpayers can make payments online via mobile banking, banks, or other payment channels provided by Bapenda. The restaurant tax collection procedure is conducted through field visits with an assignment letter from the office to remind and collect payments from taxpayers who have not paid their bills. Restaurant tax bookkeeping is done when taxpayers pay via a smart card system. Incoming payments are immediately recorded, summarized, and reconciled with the amount deposited into the account.
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Srivastava, Shivam. "Smart Canteen System." International Journal for Research in Applied Science and Engineering Technology 9, no. VI (2021): 4223–29. http://dx.doi.org/10.22214/ijraset.2021.34840.
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The project “SMART CANTEEN SYSTEM” enables to register online and selects the food item from E- menu card so those customers don’t have to wait in the queue for a long time. Any customer who wants to order their food they should scanned the QR Code in the Canteen or outside the canteen and after that customer can simply register on the website and select the food items that we want and after selecting the item the token number will be generated. The token number will pop up in your screen when your item is ready and then customer can see and collect their order from the canteen, without waiting in the queue.
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Auti, Prathamesh, Mohit Bawankar, Pranav Bochare, Vaibhav Harane, and Nitisha K. Rajgure. "A Review on Smart Canteen Management System." International Journal for Research in Applied Science and Engineering Technology 11, no. 11 (2023): 1199–202. http://dx.doi.org/10.22214/ijraset.2023.56698.
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Abstract: The Smart Canteen App is a cutting-edge digital solution designed to revolutionize the traditional canteen experience in educational institutions, corporate offices, and other food service environments. This innovative mobile application leverages technology to streamline the entire process of ordering, payment, and food pickup, enhancing convenience and efficiency for both customers and canteen operators. By integrating modern technology, the Smart Canteen App offers an efficient, convenient, and user-centric dining experience, benefiting both customers and canteen operators. In today’s fast-moving world, there is a need of quick and efficient service in every sector of life for public in general. There are many employees and students use canteen and food facilities in their workplace and institutions on daily basis, there is a need to provide quick service at billing counters. This work is focused at developing an efficient smart canteen management system. As canteen in colleges get extremely crowded nowadays, so in this project, concentrate on fast service of food to the users to reduce paper work and save the time of the student by avoiding long queue and to keep things organized. This will satisfy all the customers need and overall sale of the canteen will increase. This application program reduces the manual work for managing the Canteen. Students can place their order through the emenu available on the mobile application which would be further transferred to the canteen. The student can therefore know their order details and the order progress through the mobile application. The canteen manages the students order and keeps updating the progress of the order through their web application. The admin manages the student and canteen through the web application. The app boasts an intuitive user interface that enables users to browse through menus, select food items, and customize their orders with ease. The app facilitates online ordering, enabling customers to place their orders remotely, reducing waiting times, and ensuring their meals are ready when they arrive. Users can customize their orders to accommodate dietary restrictions, allergies, and personal preferences, ensuring a personalized dining experience. Secure payment options are integrated into the app, allowing users to make cashless
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Dr. Shilpi Jain, Dr. Madhur Jain, Rupal Malhotra, Mahaprasad Dehury, Himanshu Rawat, and Deepanshu Baluni. "Smart Dining Operations : An Integrated Digital Approach." International Journal of Scientific Research in Computer Science, Engineering and Information Technology 10, no. 6 (2024): 686–91. http://dx.doi.org/10.32628/cseit241061107.
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Efficient canteen management is essential to enhancing the food service experience in educational and institutional environments, impacting both user satisfaction and operational efficiency. Traditional methods for managing orders, inventory, and customer feedback are often manual, leading to delays, errors, and resource inefficiencies. This project introduces SnapMeal, a comprehensive, web-based canteen management system, developed to streamline canteen operations while offering a seamless experience for users and administrators. Built using the MERN stack (MongoDB, Express.js, React.js, Node.js), SnapMeal offers features including a user dashboard, real-time menu browsing, order placement, payment integration, and an admin panel for managing inventory and order tracking. By automating key processes and centralising canteen management, SnapMeal enhances efficiency, reduces wait times, and provides a more satisfying experience for users. This scalable and adaptable platform aims to support institutional needs by leveraging technology to improve order processing, inventory management, and customer engagement.
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Menewar, Harshada. "Smart Canteen and Cafeteria Management System using RFID Technology." International Journal for Research in Applied Science and Engineering Technology 11, no. 5 (2023): 2026–30. http://dx.doi.org/10.22214/ijraset.2023.51975.
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Abstract: The Internet of Things (IoT) has revolutionizedvarious industries by connecting everyday objects and devices to the internet. IoT is a system that incorporates IoT-enabled devices, software, and sensors to automate canteen services. One of the latest applications of IoT is in the canteen industry. IoT canteen is an innovative approach to streamline the food ordering and delivery process in educational institutions, hospitals, and workplaces. The traditional system to manage meals in the canteen can be updated by using Internet of Things (IoT) involving RFID technology provides applications togather information about a large number of the users by making it efficient to process the collected data and even encourages the use of e-cash. IoT provides transparency to admin by using the data effectively. This paper demonstrates how the system manages the canteen bills by introducing IoT in existing or traditional canteenmanagement systems.
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Khan, Imran, Hiteshri Parate, Tanisha Sahare, et al. "Enhancing Faculty Dining with Smart Food Ordering Systems: A Comprehensive Review." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 09, no. 03 (2025): 1–9. https://doi.org/10.55041/ijsrem43241.
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The Smart food ordering systems represent an effective approach to modernize faculty dining operations which simplify the commonplace university canteen services. The food court stalls encounter operational difficulties because of long customer waiting lines together with limited menu choices and traditional payment systems which reduces efficiency and customer experience levels. This review explores the impact of technology-based solutions (AI-based menu personalization and online pre-order menus together with cashless transactions) on decreasing the workload in canteen services. The implementation of digital ordering platforms achieves several benefits according to research (Chowdhury et al 2022; Ding et al 2022). They reduce line congestion while enhancing order performance and operational efficiency and resource allocation and delivering better customer satisfaction. Canteen employees can use mobile apps along with web ordering to streamline their food ordering process before the reduction of waiting times produces enhanced accessibility. System analytics combined with skilled training enable improved menu planning and faster decision-making through instant feedback systems Keywords-Digital Canteen Solution, food ordering web application, full stack web application, Android Development, User-Authentication, Real-Time Data Processing.
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K S, Tarun. "Smart Canteen: Efficient Food Ordering for College Campuses." International Journal of Science, Engineering and Technology 13, no. 2 (2025): 1–26. https://doi.org/10.61463/ijset.vol.13.issue3.123.
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Nikhil, Sola. "Canteen Automation System Using Android." International Journal for Research in Applied Science and Engineering Technology 10, no. 6 (2022): 2830–34. http://dx.doi.org/10.22214/ijraset.2022.44490.
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Abstract: Smart Canteen project, a method for ordering food items online, applicable to any canteen industry. The key benefit of this technique is that it makes the ordering procedure much easier for both the customer and the canteen staff. When a consumer uses the ordering application, it is interactive and features an up-to-date menu with all available options that is dynamically priced based on the options selected. The item will be added to the order after selection, and the consumer can confirm these details at any time before checking out using the Android app. This system too significantly relaxes the cafeteria and relaxes the entire order reception Automation. When customer’s order is confirmed through the android application, it is updated in the database of server and can be retrieved in near real time from the canteen android application end. In the application itself, all items in the order will be displayed along with the item details. Related order options and delivery details, short and easy to understand. The cafeteria staff can process the order as soon as it is placed and can track their records if needed.
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Ramadhan, Dewangga Lazuardi, Ronie Febriansyah, and Renny Sari Dewi. "Analisis Manajemen Risiko Menggunakan ISO 31000 pada Smart Canteen SMA XYZ." JURIKOM (Jurnal Riset Komputer) 7, no. 1 (2020): 91. http://dx.doi.org/10.30865/jurikom.v7i1.1791.
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Risk is a danger, the consequences or consequences that can occur due to an ongoing process or a future event. Risk always confronts individuals and various institutions, including business organizations. In the business world, risk can be interpreted as an external or internal factor that can cause uncertainty in the effort to achieve the desired goals. Therefore, we need a management called risk management. Risk management is a process of identifying, analyzing, evaluating, controlling, and trying to avoid, minimize, or even eliminate unacceptable risks. In a company, risk management is a process of planning, organizing, directing and controlling the activities of an organization to minimize the risk of corporate revenue. The application of risk management usually uses ISO in accordance with risk analysis and the area to be focused. The stages of risk management analysis itself are, 1. Risk Collection, 2. Determining Scale, and 3. Risk Matrix. The results obtained from the risk management analysis will be in the form of suggestions, recommendations and mitigations.
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Vishakha O. Shirsat, Arti P. Chavan, Shreya S. Bhegade, Kshitija S. Kalam, Namrata M. Suradkar, and Aakanksha B. Bhegade. "Rebuilding the infrastructure: Solar roadway for JSPM’s college campus." World Journal of Advanced Engineering Technology and Sciences 14, no. 3 (2025): 120–24. https://doi.org/10.30574/wjaets.2025.14.3.0097.
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This paper proposes the implementation of solar roadway on the JSPM campus, integrating renewable energy generation, intelligent transportation systems, and smart infrastructure. The solar roadway will harness solar energy to provide electricity to roadside street lamps reducing reliance on conventional energy sources. Additionally, the System will incorporate speed detection technology to monitor and manage vehicular traffic, enhancing road safety and reducing accidents. The proposed system will be designed, simulated, and analyzed to evaluate Its technical feasibility, economic viability, and environmental benefits. The findings of this study will provide valuable insights into the potential of solar roadway to transform the JSPM’s campus from “main gate to canteen Gate” into a sustainable, smart, and energy-efficient community.
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Wahyu, Ari Purno, Heri Heryono, Muhammad Benny Chaniago, and Dani Hamdani. "SMART CANTEEN : PERILAKU MENGATUR POLA MAKAN DENGAN MEMBACA NILAI NUTRISI (CONVENTIONAL DEEP LEARNING NEURAL NETWORK)." Jurnal Ilmiah Teknologi Infomasi Terapan 6, no. 2 (2020): 115–21. http://dx.doi.org/10.33197/jitter.vol6.iss2.2020.356.
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Kesehatan merupakan bagian terpenting bagi kita dimana pengaruh atau datangnya penyakit melalui pola makan, terlebih bagi kita yang memiliki kesibukan yang luar biasa padatnya tentu saja tidak ada waktu untuk sarapan dan lebih memilih makanan cepat saji yang tersedia banyak di kantin atau kafe. Hal ini bukan berarti makanan cepat saji tidak sehat, hal ini akan menjadi masalah jika terlalu berlebih dan tidak memperhatikan takaran saji atau kandungan nutrisi yang ada pada makanan tersebut. Beberapa cara bisa dilakukan dengan menjaga sikap pola makan misalkan dengan diet atau menggunakan aplikasi perhitungan nutrisi yang ada di pasaran dan gratis untuk diunduh. Jenis aplikasi ini masih kurang efektif dimana aplikasi tersebut masih merupakan perkiraan saja dan tidak bisa digunakan secara realtime.
 Penelitian sebelumnya bisa menggunakan teknik computer vision dengan menggunakan image sebagai alat pembaca dari makanan yang akan kita santap. Aplikasi tersebut mampu membaca kandungan nutrisi sekaligus harga makanan, teknik pengolah image yang digunakan menggunakan metode Deep Learning Neural Network, algoritma ini terbukti memiliki akurasi dan pembacaan data yang tinggi dibandingkan algoritma yang lain. Aplikasi dengan Neural Network yang berbasis image bisa diimplementasikan pada mesin kasir di kantin atau cafe dan bisa dibuat dalam bentuk perangkat mobile sehingga lebih mudah digunakan.
 Teknik komputerisasi dengan Deep Learning Neural Network terbukti bisa diterapkan di kantin dan caf
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Suminar, Ervi, Widiharti Widiharti, Levi Tina Sari, and Nevy Norma Renityas. "The Dangerous Consumption of Hazardous Snacks and Independent Smart AcupresureTraining as Intelligence Improvements Students in Mlajah Elementary Schools Bangkalan Madura." Journal of Community Service for Health 2, no. 2 (2021): 051–59. http://dx.doi.org/10.26699/jcsh.v2i2.art.p051-059.
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School children were vulnerable to had unhealthy snacked behavior due to their low knowledge and awareness in clean and healthy lived behavior. Even though there was a lot of data that shows unhealthy snacks for school children are sold not in the school canteen. To stimulate children's intelligence so that children could had good food and should achievements, smart acupressure was carried out, so that children were healthy in nutrition and brain. The purposed of this serviced was to seek to improved the health status of elementary school children through comprehensive promotive, preventive efforts and to increase student knowledge primary school. There was certainly very important to increased the awareness of school children about the importance of been aware of dangerous food snacked. This health education and smart acupressure trained was held in February 2020 at SDN Mlajah 01, and as a result the students (Afni, 2018)knew about the dangers of consumed food carelessly and the consequences if consumed such food, and smart acupressure trained could be carried out correctly by students of SDN Mlajah Bangkalan.
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-, Nur Rokhman, Sumaryanto, and Puteri Anindya Maulan. "Perancangan Tempat Sampah Cerdas Berbasis Arduino Uno di MTS Sunan Kalijaga." Jurnal Ilmiah Sistem Informasi 4, no. 1 (2025): 1–12. https://doi.org/10.51903/03neee46.
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The increasingly rapid development of technology has spread to every aspect of life, making people have to be technologically literate. At MTS Sunan Kalijaga Bawang, students carry out activities to gain knowledge and other activities. The students' parents provide them with food, drinks or money to shop in the school canteen. However, problems arise when eating and drinking are done outside the canteen zone. Observation results show that some students who eat and drink during breaks still throw away rubbish not in the places provided. The reason is that they are afraid that their hands will get dirty when opening the lid of the trash can, so they are reluctant to throw the trash where it is intended, resulting in the trash being scattered around. To overcome this problem, this research focuses on designing smart trash cans that can attract the interest of the public and MTS Sunan Kalijaga Bawang students to throw trash in the right place. This project uses the Arduino Uno platform to simplify and increase environmental awareness. Thus, the aim of this research is to create a more efficient and environmentally friendly waste processing system in schools.
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Akter, Mohima, Md Nazmus Sadekin, and Ataul Karim Patwary. "An Empirical Study on Students’ Satisfaction from Mawlana Bhashani Science & Technology University, Bangladesh." Review of Economics and Development Studies 6, no. 2 (2020): 463–79. http://dx.doi.org/10.47067/reads.v6i2.215.
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The main motive of this study is to explore university canteen foodservice attributes (food quality, food variety, price fairness, ambience, staff, and student satisfaction)in Mawlana Bhashani Science & Technology. Data are accumulated through a simple random sampling technique. A total of 355 numbers of valid questionnaires is used for statistic exploration. For measuring the performance of all factors for student satisfaction, 7 points Likert Scale is used.Qualitative& quantitative systems are used in the paper. Microsoft Excel version 10.0, Smart PLS software version 3.0, SPSS software version 20.0, is performed to analyze and test the theoretical model. Following the literature, data are analyzed using Crosstab Analysis, Pearson Correlation Coefficients, Structural Equation Modeling; Confirmatory Factor Analysis, and Path Analysis. The findings show that food quality, food variety, ambience & staff have a significant positive influence on student satisfaction, and the price has a negative impact on student satisfaction.
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Suraj, Ashish, Amarnath S. Kaushik, and Kannika Bai. "Patient Monitoring Using Emotion Recognition." International Journal for Research in Applied Science and Engineering Technology 10, no. 8 (2022): 1197–201. http://dx.doi.org/10.22214/ijraset.2022.46387.
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Abstract: Due to technology improvements, recognising the patient's emotions using deep learning algorithms has gotten a lot of interest recently. Automatically detecting emotions can aid in the development of smart healthcare centers that can detect pain and tiredness in patients so that medication can be started sooner. One of the most fascinating themes is the use of advanced technology to discern emotions, as it defines the human-machine interaction. Various strategies were used to teach machines how to predict emotions. Recent research in the field of employing neural networks to recognise emotions will be used in our system. Our system focuses on recognising emotions from facial expressions and demonstrating several approaches for implementing these algorithms in the real world. Techniques for recognising emotions can be utilized as a surveillance system in healthcare canters to monitor patients.
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Laurini, E., M. Rotilio, P. De Berardinis, et al. "COFLEX: FLEXIBLE BRACELET ANTI COVID-19 TO PROTECT CONSTRUCTION WORKERS." International Archives of the Photogrammetry, Remote Sensing and Spatial Information Sciences XLVI-4/W1-2021 (September 3, 2021): 63–68. http://dx.doi.org/10.5194/isprs-archives-xlvi-4-w1-2021-63-2021.
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Abstract. To implement the protocol contrasting the diffusion of Covid-19, the employer is required, to ensure the safety and health of the worker at work, to adopt measures related to the control of body temperature (with respect for privacy), the minimum distance during work and all other activities such as breaks, canteen breaks, access to toilets, in addition to the adoption of specifically developed safety procedures, such as e.g. the use of man-down detection devices. In this context, the project aims to illustrate a system able of providing support in the safeguarding of workers' health on construction sites. This system, based on information received from sensors capable of identifying workers' positions (e.g., if less than 1m away) and their vital parameters (e.g., body temperature, gasped breathing), as well as moving objects inside the construction site area (e.g., to check if a worker is passing under a moving crane), will raise early alerts directly to the workers and/or to the central software, with respect for privacy, to immediately activate all the necessary measures to mitigate the risk. The system, based on the data communicated by the various sensors, will store and process them for the purpose of extracting useful information for risk management. The proposed system configured itself as a new product taking advantage from a high Technology Readiness Level maturated from the Smart Safety Belt already developed by some of the authors.
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Nufus, Ajijah Sadiah, and Maya Lestari. "Tindakan Bullying terhadap Gender di Lingkungan Sekolah." BUHUTS AL ATHFAL: Jurnal Pendidikan dan Anak Usia Dini 3, no. 2 (2023): 241–50. http://dx.doi.org/10.24952/alathfal.v3i2.9655.
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he act of bullying plays a role in self-identity, namely gender, this self-identity consists of male and female. Basically, men and women have their own characteristics of behavior related to acts of intimidation. There are various kinds of bullying, namely bullying through actions, verbal and gadgets. Schools are not spared from an intimidating environment that should create a sense of comfort and safety for students. This study uses a qualitative research case study approach which has three stages, namely data collection, data presentation and data reduction. The fact that the school field is still a place of intimidation or bullying for students and students, educators and students. When a child finds it difficult to do a task and is the last to finish it, they are teased or verbally intimidated, namely "well... it's lousy to collect it late, I'm not smart". When waiting in line to buy food in the canteen where classmate grabs the underclassman's queue by nudging/ elbowing, solid group mates will also intimidate other group mates such as during a ceremony where group mates have to line up close together so that if there are other group members they will be bullied. Where are you friends, don't be here" while mocking, and bullying behavior of educators with students, namely a teacher who should give an example verbally and behavior not bullying, the teacher intimidates students who have tofu flies with a size large enough on the face, mocks by calling "the smudge".
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Elnovriza, Deni, Hafni Bachtiar, and Yenrina Yenrina. "HUBUNGAN PENGETAHUAN DAN ASUPAN ZAT GIZI DENGAN STATUS GIZI MAHASISWA DIASRAMA UNIVERSITAS ANDALAS." Jurnal Kesehatan Masyarakat Andalas 4, no. 1 (2009): 21–26. http://dx.doi.org/10.24893/jkma.v4i1.38.
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Student as human resources is as man who is smart, productive and self-supporting in its duties and to realizing it by fulfilling requirement of nutrient. Living in dormitory they quit of attention of their parents and has independence in determining food which they are consumption as effort to reach nutritional status and optimal health. This research will study the level of student nutrient consumption, to see how far their consumption can fulfill requirement of nutrient suggested and knows factors influencing it. Population in this research is all students living in university dormitory in of Andalas University, school year 2007/2008, with 1 07 samples who consisted of 43 men and 64 women. Analysis descriptively by using technique elementary statistic (based statistic) what depicted in percentage, average and standard deviation and Chi Square test to see relationship between independent and dependent variables. Result of this research shows that 8.4% responder has nutritional status were poor, majority responder (59.8%) has had knowledge about nutrition were good. Average of energy consumption (1706.62 Cal) and carbohydrate (227.56 gram) means less than suggested while intake of protein (56.49 gram) and fat (62.38 gram) have been enough according to sufficiency suggested. There were no relation of nutritional knowledge and average of intake nutrient (energy, protein, fat and carbohydrate) with nutritional status statistically of student living in university dormitory. Management need to facilitate student requirement in dormitory canteen. Next research should be done to know relation between intakes of nutrient with achievement of study, number of illness, and iron deficiency anemic.
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D. V. S. Prabhash, T. K. Weerasinghe, R. T. K. Weerasiri, D. I. De Sliva, H. P. A. H. Piyumantha,. "Optimizing University Mobility : An Internal Navigation and Crowd Management System." International Journal on Recent and Innovation Trends in Computing and Communication 11, no. 9 (2023): 879–88. http://dx.doi.org/10.17762/ijritcc.v11i9.8980.
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In the evolving landscape of educational technology, the article explores the critical frontier of indoor navigation systems, focusing on universities. Traditional approaches in higher education often fall short of meeting dynamic user expectations, necessitating revolutionary solutions. This research introduces an innovative internal navigation and crowd management system that seamlessly integrates augmented reality, natural language processing, machine learning, and image processing technologies. The Android platform serves as the foundation, harnessing augmented reality's transformative capabilities to provide real-time visual cues and personalized wayfinding experiences. The voice interaction module, backed by NLP and ML, creates an intelligent, context-aware assistant. The crowd management module, employing advanced image processing, delivers real-time crowd density insights. Personalized recommendations, powered by NLP and ML, offer tailored canteen suggestions based on user preferences. The agmented reality navigation module, using Mapbox, Unity Hub, AR Core, and Vuforia, enriches the user experience with dynamic visual cues. Results reveal the success of each module: the voice interaction module showcases continuous learning, user-centric feedback, contextual guidance excellence, robust security, and multimodal interaction flexibility. The crowd management module excels in video feed processing, image processing with OpenCV, and real-time availability information retrieval. The personalized recommendations module demonstrates high accuracy, equilibrium, and robust performance. The AR navigation module impresses with precision, enriched navigation, and tailored routes through machine learning. This cohesive system sets new benchmarks for user-centric technology in universities. Future work includes multi-university integration, intelligent spatial design, and real-time decision support, paving the way for more efficient, user-centered university experiences and contributing to the advancement of smart university environments. The research serves as a pivotal force in reshaping interactions within university spaces, envisioning a future where technology seamlessly enhances the essence of human interaction in educational environments.
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Purwanti, Yanik, Arief Wisaksono, and Andika Aliviameita. "Pengabdian Masyarakat Penerapan PHBS di Sekolah." Aksiologiya: Jurnal Pengabdian Kepada Masyarakat 4, no. 2 (2020): 24. http://dx.doi.org/10.30651/aks.v4i2.2721.
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ABSTRAKPerilaku Hidup Bersih dan Sehat sangat dibutuhkan pada siswa di sekolah agar terhindar dari berbagai penyakit. Perilaku Hidup Bersih dan Sehat salah satunya adalah Cuci Tangan dengan sabun dan air bersih, memilih jajanan yang sehat di sekolah, untuk mendukung hal tersebut perlu kerjasama yang baik antara pihak sekolah,orang tua juga siswa dan lingkungan sekitar sekolah. TK dan MI Assasul Huda, Kepuh Kemiri Tulangan, Sidoarjo berada di lingkungan pedesaan pingiran Desa, dekat dengan perkebunan sayur, sehingga siswa berpeluang besar untuk melaksanakan perilaku hidup bersih dan jajan sehat di sekolah tapi kenyataannya justru terbalik jajan di luar kantin sekolah, dengan resiko jajanan tidak terkontrol sekolah dan bisa mengancam kesehatan anak. Belum tersedianya tempat cuci tangan dan penyediaan air bersih di sekolah. Jajanan sehat bagi anak perlu diperkenalkan pada siswa juga wali murid sehingga ada kesinambungan kontrol yang baik antara pihak seolah dan wali murid. Maka , perlu diadakan Komunikasi, Edukasi dan Penyuluhan baik kepada siswa maupun wali murid. Dalam wadah parenting yang diadakan oleh TK dan MI Assasul Huda, Kepuh Kemiri Tulangan, Sidoarjo Sidoarjo bekerjasama dengan Universitas Muhammadiyah Sidoarjo. Komunikasi, Edukasi dan Penyuluhan yang diadakan pihak sekolah bekerjasama dengan Universitas Muhammadiyah Sidoarjo diharapkan terwujud perilaku Hidup Bersih dan sehat bagi siswa/siswi TK dan MI Assasul Huda, Kepuh Kemiri Tulangan, Sidoarjo dan kesadaran bagi siswa dalam menerapkan hidup Bersih dan Sehat (Cuci tangan paka sabun, pengunaan air bersih, jajanan sehat) sehingga terbentuk generasi sehat dan cerdas.Kata Kunci: perilaku bersih; sehat Community Service Implementation of PHBS in SchoolsABSTRACTClean and healthy behavior is needed for students in school to avoid various diseases. Clean and Healthy Behavior one of which is Hand Washing with soap and clean water, choosing healthy snacks at school, to support this it requires good cooperation between the school, parents as well as students and the environment around the school. Kindergarten and MI Assasul Huda, Kepuh Kemiri Tulangan, Sidoarjo are located in a rural area near the edge of the village, close to a vegetable plantation, so students have a great opportunity to practice clean living and healthy snacks at school but the reality is actually reversed snacks outside the school canteen, with the risk of snacks. uncontrolled school and can threaten children's health. The lack of a place to wash hands and provide clean water in schools. Healthy snacks for children need to be introduced to students as well as guardians of students so that there is continuity of good control between parties as well as guardians of students. So, it is necessary to hold Communication, Education and Counseling both to students and guardians of students. In the parenting container held by TK and MI Assasul Huda, Kepuh Kemiri Tulangan, Sidoarjo Sidoarjo in collaboration with Muhammadiyah University, Sidoarjo. Communication, Education and Counseling held by the school in collaboration with the University of Muhammadiyah Sidoarjo are expected to manifest Clean and healthy life behaviors for kindergarten and MI students Assasul Huda, Kepuh Kemiri Tulangan, Sidoarjo and awareness for students in implementing Clean and Healthy life soap, the use of clean water, healthy snacks) to form a healthy and smart generation.Keywords: clean; healthy behavior
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"Smart Canteen Management System Using RFID." International Journal for Research in Engineering Application & Management, April 30, 2020, 569–72. http://dx.doi.org/10.35291/2454-9150.2020.0350.
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All the canteens in colleges and various companies use the traditional methods of payment. Students or employees pay their bills by cash. Cash payment is the only option available for making payments. Few canteens accept credit or debit cards but that is very rare. The proposed system provides Radio Frequency Identification(RFID) cards to the users. The card will be read and the users can choose their menu, this chosen menu will be sent to the user’s registered phone number through an SMS and also to the chef. The payment will also be done through the card and the user will be notified with the balance deducted and the remaining balance. This system is IoT integrated as it makes the system more intelligent and flexible.
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Smales, Maggie. "Ignaz Diener." Petits Propos Culinaires, April 30, 2024, 104–21. http://dx.doi.org/10.1558/ppc.28875.
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Ignaz Diener was Vienna’s foremost restaurateur in the mid-1930s. Son of a Jewish tavern keeper, he spent the ten years before the outbreak of the First World War working in top hotels in Paris, London, Geneva and Berlin, acquiring both the culinary knowledge and linguistic skills required to move easily amongst an international clientele, adding Russian to his repertoire while a prisoner of war in Siberia. After the war, he worked for more than a decade for the world-famous Hotel Sacher, latterly as bar manager, before jumping ship to a newly opened restaurant, Zu den drei Husaren (The Three Hussars). His name and reputation were used to promote the Three Hussars ruthlessly as the place to go for smart Viennese society, leading to a lawsuit by Hotel Sacher, claiming unfair competition, which they lost. Diener’s success ended abruptly with the Anschluss in 1938, when The Three Hussars was sold to Otto Horcher, Göring’s favourite restaurateur, and he himself was imprisoned in the Gestapo HQ. Rescue came from the Duke of Windsor’s equerry who had sponsored him to go to England with his family – The Three Hussars was Edward Windsor’s favourite place to eat in Vienna. A year after arriving in London, Diener was interned on the Isle of Man, where he helped to run the canteens. On release, he wrote a highly successful recipe book called Kitchen Parade, explaining how the average family could make best use of rationed food. A friend from Vienna, Alexander Korda, then recruited him to run the canteens at Shepperton Studios, including, appropriately, for the filming of The Third Man. The final chapter of Diener’s career was as proprietor of a restaurant called The Green Monkey on the outskirts of Reading. He died in 1968.
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Recker, Jan, Theresa Bockelmann, and Fabian Barthel. "Growing online‐to‐offline platform businesses: How Vytal became the world‐leading provider of smart reusable food packaging." Information Systems Journal, September 26, 2023. http://dx.doi.org/10.1111/isj.12474.
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AbstractOnline platform businesses can grow massively and rapidly. But what if a company's business model features both an online platform application and a physical product, as is the case in logistics (e.g. container distribution), consumer retail (e.g. food delivery), or mobility (e.g. booking of shared rental vehicles)? Online‐to‐offline platform businesses must synchronise online platform growth with offline product transaction growth because online platforms may attract users, but value generation and capture occur through offline product transactions. If one outpaces the other, either demand cannot be satisfied, or costs increase disproportionally. How do online‐to‐offline platform businesses navigate this dilemma? We report on the exemplary case of Vytal, an innovative startup that has managed to become the world‐largest provider of smart reusable packaging solutions in the food retail sector. Vytal couples the distribution of offline food containers with an online transaction platform application that connects restaurants, canteens, and supermarkets with consumers. We trace how Vytal strategically organised and orchestrated their growth online and offline. Based on our analysis, we offer a framework containing practical lessons for how companies can grow online‐to‐offline platform business models and navigate the trade‐offs between the online and offline components of such business models.
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Buryk, Zoryana, and Mykhailo Podolyan. "TRENDS OF INNOVATIVE RESTAURANT MANAGEMENT." Electronic scientific publication "Public Administration and National Security", no. 2(18) (2018). http://dx.doi.org/10.25313/2617-572x-2021-2-7550.
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The article highlights the features of innovative technologies of restaurant management. An analysis of the number of restaurants in Ukraine for 2015-2019. The structure of restaurant establishments of Ukraine is given: the share of cafes during the analyzed period decreased by 0.39%, and in 2019 amounted to 37.61%; about a quarter of all establishments are "restaurants", their share increased in five years by 2.26%, and in 2019 amounted to 27.65%; the share of canteens and food delivery establishments decreased by 2.72% over the same period and amounted to 15.12% in 2019; there is an increase in the share of establishments such as "bar" in the overall structure of restaurants, their share increased by 0.85% and is 19.62%. Emphasis is placed on the fact that, wanting to survive in the competition, all types of restaurants are not only looking for new market segments, but also widely use modern innovative technologies and trends in management. The basic principles of innovative management of restaurant economy are allocated: preventive measures; resource optimization; the principle of integration; digital traceability (transparency); responsibility. Promising innovative technologies used in the management of the restaurant business - smart energy; waste management; smart music systems; branded restaurant application; radio frequency identification; QR codes; division of the check in the form of a mobile application; use of robots to automate the main work processes directly when interacting with guests in the restaurant; interactive bar; online ordering. Positive changes in the activities of restaurants from the introduction of innovative management technologies have been formed.
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A, Ms Poornima, Indhumathi K, and Harini R. "SMART CANTEEN MANAGEMENT SYSTEM." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 07, no. 03 (2023). http://dx.doi.org/10.55041/ijsrem18113.
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The introduction of the Internet enables financial transactions through digital payments, supporting the vision of a cashless society. The appearance of the corona virus (COVID-19) had a significant impact on how we handled currency in the past and marked a turning point in the shift from cash to contactless digital payments. By enabling devices to provide goods and services without requiring human involvement, Internet of Things (IoT) technology also advances digital payments. This study presented an Internet of Things (IoT)-enabled cashless vending machine that combines cloud computing and payment gateway for placing orders and making purchases via mobile applications. The system enables a pre-installed mobile application to scan a Quick Response (QR) code attached to a vending machine's body, opens a web-based virtual machine through the code, enables users to select and order items from the virtual vending, initiates and authorizes a digital payment through an IoT gateway installed inside the physical vending machine by connecting users' and vendors' financial entities, and then disburses the purchased goods. It uses an ATmega 2560 Microcontroller, a Esp8266 Wi-Fi module, mobile application software, and payment gateway API to run on the Arduino platform. After 150 consecutive API test calls, the system selected a product with an average response time of 14500 milliseconds. This outcome demonstrates a successful time for enhancing customer purchasing experiences with digital payment systems and an adaptable and reasonably priced intelligent vending machine based on the Internet of Things to be introduced for mass production. Key Words: smart canteen, ordering system, blynk, android phone, vending machine,
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Dr. Zainab Mirza, Bot Zeba, Qadri Misbah, Sayali Chowkekar, and Jishan Attar. "Smart Canteen using Predictive Analysis." International Journal of Advanced Research in Science, Communication and Technology, March 26, 2023, 529–35. http://dx.doi.org/10.48175/ijarsct-8879.
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The average person doesn't have much time these days to spend in the cafeteria simply waiting For the waiter to take their order. Many customers come to the canteen during their lunch break and Break, leaving them with little time to eat before heading back to their respective workplaces or educational institutions. As aresult, individuals can order food whenever they want without repeatedly ringing the waiter thanks to this software. Our Web application nenables customers to make earlier reservations for food. The customer must reserve their meal or seat using our website. When customers make a reservation for meals, the chefreceives the order and begins to prepare it.The current methods are manual, requiring paperwork for the billing system and file maintenance as well. In the recommended method The user will have access to the e-menu after making the payment online. Users will then provide feedback to restaurants on the basis of this feedback we recommend the best restaurants or hotels to the users. By donating leftover food to NGOs, we have attempted to reduce restaurant food waste in this system. In the event that eateries have any leftover food, NGOs will make a request. The restaurant management of that specific establishment receives this request.
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Jansi, Sophia Mary C., J. Harinitha, and M. Bhuvneshwari. "Implementation of Smart Online Shopping Application for Idhaya Hostellers." June 14, 2023. https://doi.org/10.5281/zenodo.8037148.
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Smart Online Shopping Application for Idhaya hostellers is a web-based application. The students of Idhaya Engineering College for Women, who belong to the Entrepreneurship Development Cell (EDC) are running Idhaya Hostel Canteen. In order to develop the Entrepreneur mindset, the interested students join and run the canteen. Stationery items, Toilet things, Costumes, Snacks, Fresh Juice and Food items are sold in the canteen. But the existing system is manual and paper-based work requiring students to queue for long periods to place orders and get the service. The online shopping project is proposed to solve this problem and bring innovation to the existing system. Smart online shopping application allows students to order the items they need online and get them without standing in queues. Time-saving and user-friendliness are the main advantages of this Smart Shopping Application. Online shopping is fast gaining ground as an accepted and used business paradigm. Smart shopping apps include e-menu cards where students can get all the items they need (food items, notebooks, books, paper, stationery, etc.). In this project no need for paperwork. After placing the order, the details go to the EDC student, who takes care of the delivery of the item as early as possible. Students placing orders can pay the price of the ordered items online or directly as cash on delivery. This saves student’s time. As a result, there will be quick and user-friendly service for the students. No queues can be formed waiting for the item purchasing and manual support and usage of electricity will be reduced at large in all aspects
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Yadav, Rajesh, Ansh Pratap Solanki, Ayush Singh Gautam, Darain Kamal Farooqui, Amit Bhardwaj, and Manoranjan Kumar. "Operational Efficiency through RFID-Enabled Smart Card Sensor Technology for Identity, Access Control, and Resource Management." Engineering Research Express, April 23, 2025. https://doi.org/10.1088/2631-8695/adcfef.
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Abstract This paper presents novel RFID-based smart card system aimed at optimizing operational efficiency across various applications, including canteen management, identity verification, access control, and resource management. The proposed design uses RFID-enabled smart cards, in combination with Raspberry Pi Pico microcontroller, LCD display, keypad, and GSM communication module, to create a robust, automated solution for seamless user identification, cashless transactions, and real-time data management. by integrating RFID technology, this system facilitates faster, error-free transactions and provides real-time updates on inventory and attendance, enhancing transparency and decision-making. Here, it has presented the user input containing specific amount, which serves as the initial part of the system. As the user proceeds through the system management using a unique RFID number and password, the amount is deducted accordingly. This process ensures secure identity verification and controlled access. The study reveals an inverse correlation between manual accuracy and system efficiency, with accuracy efficiency improving from 0.05 to 0.45 as manual dependency decreases from 85% to 50%. Security efficiency also increases from 0.05 to 0.55 as the manual security index drops from 75 to 40. While RFID enhances accuracy and security, higher costs reduce total efficiency. Prolonged RFID processing lowers time efficiency from 0.9 at 10 seconds to 0.05 at 80 seconds. Resource efficiency declines from 0.55 at a usage level of 500 to 0.05 at 850. These findings emphasize the need for cost-effective RFID deployment to balance efficiency, security, and resource utilization. Additionally, data analytics from the system offer valuable insights into usage patterns, enabling informed resource allocation and improved operational strategies. While the system holds significant potential for improving efficiency and user experience, considerations such as setup costs and data security are crucial for successful deployment. Overall, this RFID-based solution demonstrates a versatile and efficient approach to enhancing operational performance in diverse environments.

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Agdeppa, Imelda Angeles, Emilita Monville Oro, Clarita Magsadia, Marie Christy Jesusa Tacugue, Julian Gonsalves, and Mario Capanzana. "Supplementary Feeding Utilizing Climate-smart Indigenous Vegetables from School Gardens with Iron Fortified Rice Improved Nutritional Status of Schoolchildren." December 15, 2018. https://doi.org/10.5281/zenodo.5730062.
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This study evaluated the effectiveness of supplementary feeding in improving weight, vitamin A (VA), and hemoglobin levels of children using vegetables from school gardens and iron fortified rice (IFR). A cluster randomized controlled study using multi-stage sampling involving 6–8 year old underweight (WAZ <–2 SD) and/or anemic (hemoglobin <12 g/dL) schoolchildren in three public schools in Cavite province was conducted. School 1 and School 2 received lunch with standardized one-dish vegetable recipe; however, School 1 and School 2 had IFR (GIFR) and ordinary rice (GOR), respectively. School 3 (SNK) served hot soups or native delicacies as snacks available in the school canteen. Eighty (80) children in each group participated in the feeding every school day, 5 days a week for 120 days. Data on weight, hemoglobin, and serum retinol concentration for vitamin A (VA) levels were collected before and after the study using standard methods. Basal and endpoint mean weight was similar between groups; however, within group mean increment was significantly higher in GIFR and SNK than in GOR (p<0.05). Translating the results to prevalence of underweight at endpoint, the decrease in GOR was significantly higher than the decrease in GIFR and SNK (p<0.05). Basal mean hemoglobin levels were similar between groups; at endpoint, mean increment in GIFR 1 was significantly higher than in GOR. Baseline prevalence of anemia was significantly lower in SNK than in the two schools (p=0.05). At endpoint, only GIFR had a significant decline between time periods (p=0.000). Baseline mean VA was significantly lower in GIFR than in SNK (p=0.027); at endpoint, mean level was significantly higher in GIFR than in SNK (p=0.003). Supplementary feeding is effective in improving the weight of schoolchildren. The model of linking the use of vegetables from school garden had improved VA levels and the use of IFR has increased hemoglobin level.
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Fedeli, Arianna, Fabrizio Fornari, Andrea Polini, Barbara Re, Victoria Torres, and Pedro Valderas. "FloBP: a model-driven approach for developing and executing IoT-enhanced business processes." Software and Systems Modeling, February 28, 2024. http://dx.doi.org/10.1007/s10270-024-01150-8.
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AbstractThe capability to integrate Internet of Things (IoT) technologies into business processes (BPs) has emerged as a transformative paradigm, offering unprecedented opportunities for organisations to enhance their operational efficiency and productivity. Interacting with the physical world and leveraging real-world data to make more informed business decisions is of greatest interest, and the idea of IoT-enhanced BPs promises to automate and improve business activities and permit them to adapt to the physical environment of execution. Nonetheless, combining these two domains is challenging, and it requires new modelling methods that do not increase notation complexity and provide independent execution between the process and the underlying device technology. In this work, we propose FloBP, a model-driven engineering approach separating concerns between the IoT and BPs, providing a structured and systematic approach to modelling and executing IoT-enhanced BPs. Applying the separation of concerns through an interdisciplinary team is needed to ensure that the approach covers all necessary process aspects, including technological and modelling ones. The FloBP approach is based on modelling tools and a microservices architecture to deploy BPMN models, and it facilitates integration with the physical world, providing flexibility to support multiple IoT device technologies and their evolution. A smart canteen scenario describes and evaluates the approach’s feasibility and its possible adoption by various stakeholders. The performed evaluation concludes that the application of FloBP facilitates the modelling and development of IoT-enhanced BPs by sharing and reusing knowledge among IoT and BP experts.
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Kurniawan, Felicia, Yayi Suryo Prabandari, Djauhar Ismail, and Fatwasari Tetra Dewi. "Effectiveness of school-based obesity prevention programme among elementary school children in Jakarta." Malaysian Journal of Nutrition 28, no. 1 (2022). http://dx.doi.org/10.31246/mjn-2020-0101.
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Introduction: Prevention and treatment of overweight and obesity are easier in children than in adults. This study was conducted to evaluate the Smart Eating and Healthy Activity (SEHAT) programme, an intervention programme involving parents, teachers, and students in Indonesia to prevent obesity at schools. The intervention was conducted in the form of seminars and leaflets distribution to parents, training of teachers, training of student health cadres, training of students by trained teachers, health promotion to school canteen vendors, and promoting healthy home food weekly. Methods: This non-randomised controlled trial study was conducted from January to May 2016 in North Jakarta. The primary outcome was body mass index (BMI) changes measured with SECA® digital scale for weight and microtoise for height measurements. The secondary outcomes were changes in children’s knowledge, self-efficacy and behaviours, measured using self-made questionnaires, and physical activity using the Physical Activity Questionnaire for Older Children (PAQ-C). A total of 278 fourth and fifth-grade elementary school students aged 9 to 11 years old were recruited and grouped into intervention group (121 students) and control group (157 students). Results: The study reported a significant change between intervention and control groups on knowledge (1.28 vs 0.31), attitude (1.85 vs 0.06), physical activity (0.14 vs -0.32), eating fruits and vegetables (0.02 vs -0.78), and BMI (0.33 vs 0.71). Conclusion: The five-month SEHAT intervention programme effectively promoted knowledge on healthy eating and physical activity for obesity prevention by increasing physical activity, eating fruits and vegetables, and maintaining students’ BMI.