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Relevant bibliographies by topics / The cafeteria

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Academic literature on the topic 'The cafeteria'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 May 2022

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Journal articles on the topic "The cafeteria"

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M.Zarak, Syed AlMunir, and Adam J. H. "Study on Generation and Composition of Solid Waste Produced in UNIMAS Cafeterias." Journal of Civil Engineering, Science and Technology 1, no. 1 (August 1, 2009): 1–6. http://dx.doi.org/10.33736/jcest.68.2009.

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UNIMAS's cafeterias generate solid waste everyday and there are 11 cafeterias operating in UNIMAS. The study involved two main cafeterias which are located at Bunga Raya and Alamanda colleges. The objective of the study was to determine the waste generation and composition of solid waste generated by the cafeterias. The study was done by collecting data from both cafeterias on Monday, Wednesday and Friday. The collected waste were weight, mixed, quartered and the composition of the samples were then determined. The amount of waste generated daily in Bunga Raya cafeteria was more compared to that generated in Alamanda cafeteria. Food scraps were the highest component in the solid waste for both cafeterias, followed by plastics, papers, and non-ferrous metal. The energy that can be generated from waste from the whole cafeterias in UNIMAS was estimated at 95, 444.33 kJ/kg/day. According to the study, the solid waste management can be more efficient by minimizing the food preparation by the cafeteria operators. Besides that, the study can create awareness among students regarding the potential energy that can be harvested from the solid waste.

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Anggraeni, Dewi. "SISTEM INFORMASI TATA KELOLA PENDAFTARAN KONTRAK CAFETARIA DAN RESTORAN PT. ANGKASA PURA II BANDARA MINANG KABAU." JURTEKSI (Jurnal Teknologi dan Sistem Informasi) 5, no. 1 (January 18, 2019): 43–50. http://dx.doi.org/10.33330/jurteksi.v5i1.296.

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Abstract: Information systems for processing data on registration of contracts for cafeterias and restaurants regulate all the needs of system users, as well as presenting needed and effective reports. The information system for processing data on registration of contracts for cafeterias and restaurants has data entry for tenants, places, cafeteria and restaurant management, and contract registration, tenant data search process, and cafeteria and restaurant contract data search process and produces list of tenant names, cafe per contract report month, cafeteria and restaurant contract report per year where all the processes were done manually beforehand. Keywords: Information System, Cafeteria and Restaurant Contract Registration, PT. Angkasa Pura II Abstrak: Sistem informasi pengolahan data tata kelola pendaftaran kontrak Cafetaria dan Restoran mengatur semua kebutuhan pengguna sistem, serta menyajikan laporan-laporan yang dibutuhkan dengan efektif dan efesien. Sistem informasi pengolahan data tata kelola pendaftaran kontrak Cafetaria dan Restoran memiliki entri data penyewa, tempat, manajemen cafetaria dan restoran, dan pendaftaran kontrak, proses pencarian data penyewa, dan proses pencarian data kontrak cafeteria dan restoran serta menghasilkan daftar nama penyewa, laporan kontrak cafe per bulan, laporan kontrak cafetaria dan restoran per tahun yang dimana semua proses tersebut dikerjakan secara manual sebelumnya.Kata kunci: Sistem Informasi, Pendaftaran Kontrak Cafetaria dan Restoran, PT. Angkasa Pura II

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Onufrak, Stephen J., Hatidza Zaganjor, Latetia V. Moore, Heather C. Hamner, Joel E. Kimmons, Leah M. Maynard, and Diane Harris. "Foods Consumed by US Adults From Cafeterias and Vending Machines: NHANES 2005 to 2014." American Journal of Health Promotion 33, no. 5 (January 2, 2019): 666–74. http://dx.doi.org/10.1177/0890117118821846.

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Purpose: As part of wellness efforts, employers may seek to improve the nutritional quality of foods offered and consumed in cafeterias and vending machines. However, little is known about who consumes food from these venues and the types and dietary quality of the foods consumed. Design: Cross-sectional. Setting: Nonschool cafeterias and vending machines. Participants: US adults ≥20 years old. Measures: Prevalence of consuming foods, most common foods eaten, leading calorie sources, 2010 Healthy Eating Index Analysis: Using 24-hour dietary recall data from NHANES 2005-2014 (N = 25,549 adults), we estimated the prevalence of consuming foods, assessed the most commonly consumed foods, and calculated dietary quality of foods. Results: On a given day, 3.1% of adults consumed foods from cafeterias and 3.9% from vending machines. Consumers averaged 692 kcal from cafeterias and 264 kcal from vending machines. Cafeteria consumers had higher income and education, while vending consumers were more likely to be male and younger adults. Common cafeteria foods included vegetables and fruits, but cafeteria foods were generally high in sodium and low in whole grains. Sugar-sweetened beverages and candies accounted for approximately half of all vending calories. Conclusion: Foods chosen from cafeterias and vending machines do not align well with the Dietary Guidelines for Americans. Improving the dietary quality of foods consumed from these venues could impact millions of adults.

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Mui -Ling Chang, Dyana, and Norazah Mohd Suki. "Students’ Satisfaction of Food Services at the University Cafeteria: a Comparative Study Via PLS Approach." International Journal of Engineering & Technology 7, no. 3.21 (August 8, 2018): 61. http://dx.doi.org/10.14419/ijet.v7i3.21.17097.

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This research investigated the effect of food quality, price fairness, staff performance, and ambience on students’ satisfaction of cafeteria food services by comparing responses from Universiti Malaysia Sabah (UMS), Malaysia with Mercu Buana University (MBU), Indonesia. Data was analysed using the Partial Least Squares (PLS) application in SmartPLS computer software version 2.0. Path coefficients from PLS results revealed ambience as the most significant predictor of students’ satisfaction of food services at the university cafeteria in both UMS and MBU settings, followed by aspects of staff performance and food quality. It is imperative for university cafeteria operators at both sites to uplift students’ satisfaction of food services at their cafeterias by enhancing ambiance such as installing decorations that project a warm and cosy environment. The result of these findings could be utilised as guidelines for the respective university management to incorporate elements that could improve food services in their cafeterias thus increasing the satisfaction of their users (students).

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A.R., Abdul Rais, Zahari M.S.M., Chik C.T., and Hanafiah M.H. "Re-patronization at hospital healthy cafeterias: what does it take for the occurrence?" British Food Journal 121, no. 8 (August 5, 2019): 1763–81. http://dx.doi.org/10.1108/bfj-01-2019-0044.

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Purpose The purpose of this paper is to confirm the inter-relationship between healthy cafeteria attributes, perceived value, eating behaviour, satisfaction and post-purchase behaviour in the hospital setting. Design/methodology/approach A conceptual model proposed comprises of five latent variables representing healthy cafeteria attributes, perceived value, eating behaviour, satisfaction and post-purchase behaviour. A total of 570 completed questionnaires were collected, and the hypotheses were tested using structural equation modelling. Findings This study found that eating behaviour and satisfaction significantly mediates the relationship between healthy cafeteria attributes and customers’ post-purchase behaviour. Meanwhile, customers’ perceived value weakly moderates the relationship between healthy cafeteria and eating behaviour. Originality/value This paper is among the first few which attempt to holistically measure the attributes that influence people to visit healthy cafeterias and the subsequent effect they have towards their post-purchase behaviour. The novelty of this study is portrayed through the inclusion of eating behaviour and the perceived value dimension in healthy foodservice study, which is still minimal compared to commercial foodservice.

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Md Mansor, Mohamad Naqiuddin, Norhidayah Mohd Rashid, Hairunnisa Ma’amor, Nur Idayu Badrolhisam, and Nor Intan Shamimi Abdul Aziz. "Vending Machine Purchasing Experience Among Students in the University’s Residential College." Journal of International Business, Economics and Entrepreneurship 3, SI (December 15, 2018): 8. http://dx.doi.org/10.24191/jibe.v3isi.14419.

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University colleges provide cafeteria for student living on campus to purchase foods. These cafeteria open on daily basis, located in separate building and usually within a walking distance from college. A college cafeteria system often has a virtual monopoly on the students due to an isolated location and less competition for on-campus food. There is situation where students must wait for a long time to purchase pre-cooked or ordered foods. The situation will become worse when students are hungry at night and the cafeteria is already closed. In addition most of the cafeterias are closed during semester break since only few students stay at the college. Alternatively, purchasing foods via vending machines are adaptable and acceptable since it operates twenty-four hours seven days a week. Vending machine can provide variety of foods and drinks with affordable price range. This study aims to investigate the purchasing experience among university’s residential college students by using vending machine. The result will help vending machine operators develop and customize their own machines to better serve the customers’ needs.

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Danziger, J. "Cafeteria." Minnesota review 2011, no. 76 (June 1, 2011): 60–61. http://dx.doi.org/10.1215/00265667-1222038.

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Polak, Rani, David Pober, Elliot M. Berry, Tehila Mazal, Rakefet Arieli, and Mati Ziv. "Improving the quality of foods available in a rural kibbutz cafeteria in Israel to align with a freshly prepared Mediterranean-style diet through a community culinary coaching programme." Public Health Nutrition 22, no. 17 (July 22, 2019): 3229–37. http://dx.doi.org/10.1017/s1368980019001721.

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AbstractObjective:To examine the impact of a community culinary coaching programme (CCCP) on cafeteria food alignment with a freshly prepared Mediterranean-style diet, and diners’ consumption habits and satisfaction.Design:A non-randomized, controlled, community-based participatory research programme. CCCP included eight 90 min coaching sessions with a community steering committee, 22 h of kitchen staff training, 12 h of pre-school staff training and 30 h of education for diners; control communities received no intervention. Outcomes, measured before and 12 months after programme initiation, included cafeteria food alignment with a freshly prepared Mediterranean-style diet through a food items list derived from the cafeteria food purchasing software, and adult diners’ consumption habits and satisfaction through questionnaires.Setting:Communal cafeterias of rural kibbutzim.Participants:Intervention: kibbutz with 493 adults and 214 children. Control: Two kibbutzim with a total of 487 adults and 206 children.Results:Intervention cafeteria food improved significantly in all Mediterranean index categories except nuts (legumes, wholegrain products, fish, MUFA/SFA P < 0·0001; fruits, vegetables P < 0·001; processed meats P = 0·004), and in the proportion of ultra-processed and unprocessed or minimally processed foods categories of the NOVA classification (−22 %, P < 0·001 and +7 %, P < 0·001, respectively), compared with the control community. The intervention group’s satisfaction was significantly improved in twenty-five (83 %) out of the thirty satisfaction items, compared with twelve (40 %) in the control group. No changes were identified in diners’ consumption habits in either intervention or control communities.Conclusions:CCCP might be useful in improving alignment of cafeteria food with a freshly prepared Mediterranean-style diet.

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Bördlein, Christoph. "Promoting Hand Sanitizer Use in a University Cafeteria." Behavior and Social Issues 29, no. 1 (February 10, 2020): 255–63. http://dx.doi.org/10.1007/s42822-020-00026-y.

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AbstractHandwashing is the most cost-efficient method to lower the risk of the transmission of infectious diseases. Especially before eating in public places like cafeterias, handwashing is recommended. Often, people do not wash their hands before eating because of the response effort associated with going to the bathroom. As an alternative way to improve hygiene, disinfection with a hand sanitizer gel is recommended. The current study used an A-B-C-A design (and a no-intervention control site) with prompts and feedback to increase the number of cafeteria patrons using hand sanitizer. Dispensers for hand sanitizer gel were placed at the entrance area of two halls of a university cafeteria. Intervention took place in one hall, whereas the other served as a control. After baseline, a poster explaining the usefulness of hand sanitizing was posted near the entrance of the cafeteria. This led to a doubling of the percentage of cafeteria patrons using the hand sanitizer, from 10.79% during baseline to 24.45%. A second poster provided feedback about the percentage of patrons sanitizing their hands and asked for more participation. This led to no further increases in hand sanitizing (23.73%). After all posters were removed, the percentage dropped to 15.63% in the mean. This research demonstrated that a simple, informative prompt can have a considerable impact on hand-sanitizing behavior. However, the role of feedback in such interventions remains questionable.

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Salhadi, Nuraini Amirah, Mohd Ramadan Ab Hamid, Noor Suzana Osman, and Norazmir Md Nor. "A Qualitative Study on the Determination of Healthy Cafeteria Practice in Selangor, Malaysia." Environment-Behaviour Proceedings Journal 2, no. 5 (March 19, 2017): 141. http://dx.doi.org/10.21834/e-bpj.v2i5.691.

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The prevalence of obesity around the world is increasing yearly. Dietary intake, physical inactivity, and sedentary lifestyle are the common causes of obesity. This situation has created an urge to improve a healthy eating environment in the community. Eating outside is more common nowadays especially during working hours. Workers normally will have their meal at the cafeteria. Their dietary intake is directly affected by the availability of food choices at the cafeteria. Thus, a qualitative study was conducted to identify the perceptions of healthy cafeteria among food operators in Selangor, Malaysia. Eleven food handlers at three selected cafeterias were recruited by a convenience sampling based on the inclusion criteria of the study. The respondents consist of three full-time managers, five full-time food handlers, and three full-time cleaners. Semi-structured interviews were conducted with the aid of video and audio recording. The phenomenon of interest was to explore the perceptions, suggestions, challenges and limitation of healthy cafeteria practice among cafeteria operators. The interview transcripts were analysed verbatim based on the objectives and identified themes of the study. Themes include food safety, food handling course, food availability, methods of cooking, foods’ hygiene and sanitation. Findings showed that most of the respondents have the similar understanding of healthy cafeteria in which includes healthy menu and clean environment. The respondents also have the knowledge on food safety. The challenges faced by the food handlers were making sure every staff has the correct understanding of healthy foods, using the safe kitchen utensils and financial constraint. Regarding promoting healthy cafeteria environment, the respondents suggested to provide printed educational materials, serve healthy menu selections, organise healthy eating campaign and provide appropriates kitchen utensils. This study revealed that training on food safety and education on healthy food choices are important to provide a healthy eating environment.Keywords: Obesity; Healthy Cafeteria, Food Safety; Healthy Eating.ISSN: 2398-4287© 2017. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. This is an open access article under the CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.

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Dissertations / Theses on the topic "The cafeteria"

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Wagner, Dieter, and Heiner Langemeyer. "Cafeteria-Modelle in der Unternehmenspraxis." Universität Potsdam, 1993. http://opus.kobv.de/ubp/volltexte/2011/5064/.

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Malo, Suzanne M. "Association for Retarded Citizen's deliworks cafeteria /." Online version of thesis, 1990. http://hdl.handle.net/1850/11195.

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Korb, Nicole. "Cafeteria-Systeme : Perspektiven für eine wissenschaftliche Betrachtung /." Berlin Köster, 2008. http://d-nb.info/99066998X/04.

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Kubíková, Lucie. "Zaměstnanecké výhody: Implementace cafeteria systému ve vybrané společnosti." Master's thesis, Vysoká škola ekonomická v Praze, 2009. http://www.nusl.cz/ntk/nusl-76592.

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The aim of this diploma thesis is implementation of a cafeteria system in the examined company. The proposal was based on the analysis of the cafeteria system, and analysis of the possibility of implementation of a cafeteria system cost and effectiveness. The final proposal was prepared using information from own research, consisting of personal interviews and survey. The first part of this diploma thesis is devoted to the theoretical summary of employee benefits, their basic structure and description of the cafeteria system. In the second part, the examined company with its current range of benefits is introduced, as well as the results of own research and practical functionality of an on-line cafeteria system application mojeBenefity.cz. The last chapter is devoted to the final proposal of the cafeteria system in the examined company, using the results of research and other valuable information.

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Smolíková, Petra. "Personální systém ve firmě ISOTHERM, s.r.o." Master's thesis, Vysoká škola ekonomická v Praze, 2009. http://www.nusl.cz/ntk/nusl-75637.

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The aim of this diploma work is the evaluation and proposal of the remuneration system at one department in the company ISOTHERM s.r.o.. Another point at issue is the change of the employee benefit program, which will be replaced by a new system, aimed more at employee's needs and wishes.

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Behara, R. S. "A simulation study of food delivery in cafeteria services." Thesis, Manchester Metropolitan University, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.235270.

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Wagner, Dieter. "Möglichkeiten und Grenzen des Cafeteria-Ansatzes in der Bundesrepublik Deutschland." Universität Potsdam, 1986. http://opus.kobv.de/ubp/volltexte/2011/5049/.

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Neweling, Sonja. "Ansatz eines erweiterten Cafeteria-Modells für das Netzwerkmanagement in heterarchischen Unternehmensnetzwerken." Hamburg Kovač, 2010. http://d-nb.info/1002864070/04.

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Wenzel, Kristi. "Effectiveness of signage promoting healthy choices in a medical center cafeteria." Menomonie, WI : University of Wisconsin--Stout, 2004. http://www.uwstout.edu/lib/thesis/2004/2004wenzelk.pdf.

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Schetzina, Karen E. "Winning with Wellness Toolkit for K-8 Teachers, Administrators, and Cafeteria." Digital Commons @ East Tennessee State University, 2008. https://dc.etsu.edu/etsu-works/5123.

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Books on the topic "The cafeteria"

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King, Jane. Creepy cafeteria. New York: Pocket Books, 1996.

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McCormick, Thomas P. Cafeteria plans. Edited by Hickman John R and Molenda Carrie J. Seattle, WA (P.O. Box 7307, Seattle 98133-2307): Employee Benefits Institute of America, 1991.

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Raish, David L. Cafeteria plans. Washington, D.C: Tax Management, 2000.

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Matthews, Morgan. 102 school cafeteria jokes. Mahwah, N.J: Watermill Press, 1992.

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Tatara, Irene E. Working with cafeteria plans. Chicago: CCH Inc., 1996.

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Park, Barbara. Reine de la cafeteria. Toronto: Editions Scholastic, 2011.

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Tatara, Irene E. Working with cafeteria plans. 3rd ed. Chicago: CCH Inc., 2001.

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Stine, Jovial Bob. 101 school cafeteria jokes. New York: Scholastic Inc., 1990.

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Matthews, Morgan. 102 school cafeteria jokes. [Mahwah, N.J.?]: Troll, 2000.

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Stine, Jovial Bob. 101 school cafeteria jokes. New York: Scholastic, 1990.

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Book chapters on the topic "The cafeteria"

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Dinh, Linh. "Earth Cafeteria." In Of Vietnam, 252–55. New York: Palgrave Macmillan US, 2001. http://dx.doi.org/10.1057/9780230107410_29.

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Moderegger, Hermann A. "Cafeteria-System." In Personalentlohnung und monetäres Anreizsystem, 41–45. Wiesbaden: Gabler Verlag, 1996. http://dx.doi.org/10.1007/978-3-663-13149-6_5.

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DeMarco, Tom, Peter Hruschka, Tim Lister, Steve McMenamin, James Robertson, and Suzanne Robertson. "Die Cafeteria." In Happy to work here, 108. München: Carl Hanser Verlag GmbH & Co. KG, 2021. http://dx.doi.org/10.3139/9783446468733.027.

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Risby, Bonnie, and Annelise Palouda. "Cafeteria Choices." In Logic Safari, 5. New York: Routledge, 2021. http://dx.doi.org/10.4324/9781003236290-2.

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Krycha, Klaus-Thomas. "Grundzüge der Cafeteria-Systeme." In Branchenübergreifende Erfolgsfaktoren, 79–89. Wiesbaden: Gabler Verlag, 1995. http://dx.doi.org/10.1007/978-3-322-90235-1_6.

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Glasser, Carol L. "Catcalled in the Cafeteria." In Surviving Sexism in Academia, 171–77. New York, NY : Routledge, 2017.: Routledge, 2017. http://dx.doi.org/10.4324/9781315523217-17.

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Haslam, Ian R. "Large-Scale Reforms and the ‘Cafeteria’ College." In Leveraging Social Capital in Systemic Education Reform, 143–66. Rotterdam: SensePublishers, 2016. http://dx.doi.org/10.1007/978-94-6300-651-4_7.

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Akai, Kenju. "School Cafeteria Experiments for Food Healthy Messages." In Service Engineering for Gastronomic Sciences, 173–90. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-5321-9_9.

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Lansdown, Gerison, and Ziba Vaghri. "Article 28: The Right to Education." In Monitoring State Compliance with the UN Convention on the Rights of the Child, 247–60. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-84647-3_26.

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Abstract‘I would tell him to fix the lower income places where these schools are … because some of the schools the cafeteria do not serve proper food for the children at lunch time and stuff.’ (Latin America/Caribbean)

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Weiner, Jochen, Lorenz Diener, Simon Stelter, Eike Externest, Sebastian Kühl, Christian Herff, Felix Putze, et al. "Bremen Big Data Challenge 2017: Predicting University Cafeteria Load." In KI 2017: Advances in Artificial Intelligence, 380–86. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-67190-1_35.

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Conference papers on the topic "The cafeteria"

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Celikcan, Ufuk, Ahmed Şamil Bülbül, Cem Aslan, Zehra Buyuktuncer, Kübra Işgın, Gözde Ede, and Nuray Kanbur. "The Virtual Cafeteria." In ICMI '18: INTERNATIONAL CONFERENCE ON MULTIMODAL INTERACTION. New York, NY, USA: ACM, 2018. http://dx.doi.org/10.1145/3279954.3279960.

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Stout, William A. "Modeling a hospital main cafeteria." In the 27th conference. New York, New York, USA: ACM Press, 1995. http://dx.doi.org/10.1145/224401.224773.

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Ohtani, Miwaka, Takashi Mukai, and Tatsuyuki Kimura. "Process Granularities in Cafeteria Operation Technology." In COIN-NGNCON 2006 - The Joint International Conference on Optical Internet and Next Generation Network. IEEE, 2006. http://dx.doi.org/10.1109/coinngncon.2006.4454670.

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Novita Tri Wulandari, Novita, Novita Tri Wulandari, Sultoni Sultoni, and Desi Eri Eri Kusumaningrum. "Management of the Floating School Cafeteria." In Proceedings of the 5th International Conference on Education and Technology (ICET 2019). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/icet-19.2019.145.

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Patil, Minal, Akhilesh Agrawal, and Mansi Borkar. "IoT based Smart Cafeteria Management System." In 2021 Fifth International Conference on I-SMAC (IoT in Social, Mobile, Analytics and Cloud) (I-SMAC). IEEE, 2021. http://dx.doi.org/10.1109/i-smac52330.2021.9641019.

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Usop, Mohd Fais, Ruzana Ishak, and Ahmad Ridhuan Hamdan. "Periodic inventory system in cafeteria using linear programming." In PROCEEDINGS OF THE 13TH IMT-GT INTERNATIONAL CONFERENCE ON MATHEMATICS, STATISTICS AND THEIR APPLICATIONS (ICMSA2017). Author(s), 2017. http://dx.doi.org/10.1063/1.5012217.

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Ito, Teruaki. "A Simulation-Based Approach to Congestion Problem in Cafeteria." In First Asia International Conference on Modelling & Simulation (AMS'07). IEEE, 2007. http://dx.doi.org/10.1109/ams.2007.7.

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Wu, Bo-Ting, Ya-Wei Tsou, Emerson Tan, and Feng-Cheng Chang. "Image Recognition Approach for Expediting Chinese Cafeteria Checkout Process." In 2020 IEEE 2nd Global Conference on Life Sciences and Technologies (LifeTech). IEEE, 2020. http://dx.doi.org/10.1109/lifetech48969.2020.1570616877.

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Juneja, Sandeep, and Rahul Jain. "The concert/cafeteria queueing problem: a game of arrivals." In 4th International ICST Conference on Performance Evaluation Methodologies and Tools. ICST, 2009. http://dx.doi.org/10.4108/icst.valuetools2009.7624.

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Wulansari, Budiasti, and Gabriel Andari Kristanto. "Methane potential of food waste from Engineering Faculty Cafeteria in Universitas Indonesia." In 2015 International Conference on Sustainable Energy Engineering and Application (ICSEEA). IEEE, 2015. http://dx.doi.org/10.1109/icseea.2015.7380741.

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Reports on the topic "The cafeteria"

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Septon, K. Campus Cafeteria Serves As Sustainable Model for Energy-Efficient Food Service (Fact Sheet). Office of Scientific and Technical Information (OSTI), October 2013. http://dx.doi.org/10.2172/1096671.

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Gigstad, Lynda. A comparison of an acoustic stethoscope and an amplified stethoscope in white noise and cafeteria noise during cardiac auscultation. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.5855.

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Gómez, Alberto, Gonzalo Restrepo, and Pablo Emilio González-Gómez. Turismo en el Eje Cafetero. Bogotá, Colombia: Banco de la República, June 2004. http://dx.doi.org/10.32468/eser.12.

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McCord, Samuel Adam. Pollution Prevention Opportunity Assessment for the SNL/NM cafeterias. Office of Scientific and Technical Information (OSTI), December 2005. http://dx.doi.org/10.2172/875623.

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Viloria-de-la-Hoz, Joaquín. Café Caribe : la economía cafetera en la Sierra Nevada de Santa Marta. Bogotá, Colombia: Banco de la República, November 1997. http://dx.doi.org/10.32468/dtseru.1.

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Mora-Pérez, Dora Alicia, Ferney Hernando Valencia-Valencia, Ana María López-Soto, Bernardo González-Lozano, Fabio Alberto Agudelo-Vanegas, and Johan Yesid Forero-Clavijo. Boletín Económico Regional: Eje Cafetero, I trimestre de 2020. Banco de la República de Colombia, June 2020. http://dx.doi.org/10.32468/ber-ejecf.tr1-2020.

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Mora-Pérez, Dora Alicia, Ferney Hernando Valencia-Valencia, Ana María López-Soto, Bernardo González-Lozano, Fabio Alberto Agudelo-Vanegas, and Johan Yesid Forero-Clavijo. Boletín Económico Regional : Eje Cafetero IV trimestre de 2019. Banco de la República de Colombia, March 2020. http://dx.doi.org/10.32468/ber-ejecf.tr4-2019.

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Guerrero, Margaret. Boletín Económico Regional: Eje Cafetero, II trimestre de 2021. Banco de la República, January 2021. http://dx.doi.org/10.32468/ber-ejecf.tr2-2021.

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Abstract:

La economía del Eje Cafetero en el segundo trimestre de 2021 presentó un crecimiento anual respecto al mismo periodo del año anterior, en la mayoría de las actividades de seguimiento. Aumentaron la producción y las ventas reales industriales, el transporte de carga, el consumo de energía no regulada y las importaciones. El balance de las ventas del comercio fue positivo y se incrementaron las matrículas de vehículos nuevos y motocicletas. En la construcción hubo avance en diferentes variables de seguimiento, mientras que en la actividad agropecuaria se evidenció un mayor sacrificio de ganado bovino y porcino. En contraste, se redujeron las colocaciones del sistema financiero, las exportaciones de café, el abastecimiento agrícola y la comercialización de vivienda nueva. Por su parte, la tasa de desempleo en las tres capitales de la región continuó disminuyendo, mientras la inflación se aceleró.

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Valencia, Ferney H., Diana M. Cortázar-Gómez, and Ana María López-Soto. Composición de la economía de la Región Eje Cafetero de Colombia. Bogotá, Colombia: Banco de la República, March 2013. http://dx.doi.org/10.32468/eser.54.

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Echavarría-Soto, Juan José, Juliana Gamboa-Arbeláez, Jorge Hirs-Garzón, and Mauricio Villamizar-Villegas. Impacto de subsidios en el agro : una mirada desde el sector cafetero. Bogotá, Colombia: Banco de la República, October 2017. http://dx.doi.org/10.32468/be.1021.

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