Tesis sobre el tema "Camps, food service"

Campus foodservice has experienced drastic changes over the twentieth century. Its cafeteria style service has some major advantages in catering the needs of the clientele: speed of service, convenience in food selection, and range of price, and so forth. As enrollments in colleges and universities have been continuously increasing during the past few years, campus foodservice operation is gaining its importance in the foodservice industry. Additionally, it serves as a part of the marketing mix with an appeal to increasing number of students. The campus foodservice administrators are facing increased pressure of cost containment. Therefore, how to improve operational efficiency and productivity has been a major concern among foodservice managers. However, this is difficult to achieve due to the numerous variables likely to influence productivity with interrelating factors, such as policy and standard, employee and management skills, efficiency of facility layout, and so forth. There is a lack of published reports that single out these variables and provide in-depth analysis as to their impact on productivity. Efficiency of kitchen equipment and workplace layout has been identified as a variable that influences labor productivity. It is the objective of this study to utilize the variables inherent in meal production of campus foodservice operations to assess the efficiency of kitchen equipment and workplace layout and determine their impact on with labor productivity. Case studies were conducted in Owens Food Court, Shultz and Dietrick Dining Halls on the campus of Virginia Polytechnic Institute & State University. Work flow analysis and process time analysis of kitchen employees was utilized to collect data in describing work flow and utilization of labor time in meal production among the dining facilities. Ten entree items were purposively sampled from each dining facility. The Product Process Gross Charts, often used in industrial engineering, were used as a major data collecting tool. A total of 150 charts, which included Move Charts, Distance Charts, Travel Charts, Description of By-pass, and Worker Process Time Charts, were utilized extensively for data collection and interpretation. The differences in work flow variables and utilization of labor time variables among the dining facilities were studied. An analysis of the influence of work flow variables on the utilization of labor time was conducted. In addition, the differences in the functioning of work flow variables in affecting utilization of labor time among the dining facilities were also analyzed. The results showed significant differences in absolute travel distance and percentage of time spent walking and (or) for delays among three dining facilities. Further more, collapsed information indicated that absolute travel distance was positively related with percentage of time spent walking and (or) for delays; and that percentage of backward movement was also positively related with percentage of time spent walking and (or) for delays. Based on the findings, it is recommended by the researcher that a smooth work flow should be achieved in kitchen design, and some major equipment and workplace should be located within the direct line of flow. Equipment and workplace should be organized into different "functional clusters". It is also recommended that further research would be useful in identifying additional variables which would account for a great percentage of variance in the utilization of labor time.
Master of Science

The purpose of this research was to conduct a feminist analysis of campus foot patrol/walk home services. The recent proliferation of this type of program has prompted some concern from the feminist community regarding the implications of this type of response to women's fear. Feminist scholars contend that these programs maintain and foster fear of the outdoors as well as reinforce women's dependency on others for protection. In reality women have substantially greater risks of being assaulted within their homes or other safe places by someone known to them. Feminist scholars state that an effective response to properly dealing with women's fear lies in education and awareness efforts focused on the perpetrators of violence against women/men. Fear is fostered in women throughout their lives through experiences of both public and private abuse at the hands of men. This reality, contextualised within the realm of our patriarchal society, has led feminists to conclude that long-term social change can only be effectuated through measures directed at men in society. Representatives of campus foot patrol/walk home services from four universities in the Ottawa-Montreal region were interviewed regarding their respective programs. The results showed that while foot patrol/walk home services may indeed be victim-control oriented and reproduce women's dependency on others for protection, they serve to fulfil a present, compelling need for many women: to be able to be out after dark without fearing for their safety. Evidence of the possible potential for long-term social change exists in all the programs, as each has educational and awareness components compulsory for all their volunteers. These components differ greatly in content and length however, and thus further research would be needed to determine the actual impact on volunteers. (Abstract shortened by UMI.)

O presente trabalho teve como objetivo identificar os pontos críticos e estabelecer os pontos críticos de controle em preparações à base de carne de frango, nas lanchonetes/restaurantes do \"CAMPUS\" de uma Universidade. Em cada uma das 23 unidades foram analisadas três preparações à base de carne de frango as quais representam a grande preferência dos consumidores. A pesquisa foi dividida em duas etapas: - Levantamento das instalações. Acompanhamento das preparações e elaboração dos respectivos fluxogramas para identificação dos pontos críticos. Os dados foram colhidos com auxilio de \"Ficha de Inspeção\" preparada para o trabalho em questão, termômetros digitais de penetração, termômetros químicos, cronômetros e reagente para determinação de concentração de cloro em soluções para higienização. Constatou-se que, a maioria das instalações foi projetada para funcionar apenas como lanchonete sendo que, os serviços de restaurante são realizados de forma precária. Este fato associado ao despreparo dos manipuladores de alimentos, resulta num comprometimento sério à manipulação e proteção dos alimentos e, conseqüentemente à sanidade dos mesmos.
The present paper intends to identify critical points and critical control points in preparations of chicken meat in luncheonettes and restaurants of a University campus. In each of the twenty-three units three such preparations were analyzed; the preparations represented the major preference of consumers. The study was divided in two phases: - Study of equipments. - Follow-up of preparations and elaboration of flow diagrams for identification of critical points. Data were collected with the aid of an inspections form especially prepared for the study, penetration digital reading thermometers, chemical thermometers, chronometer and reagent to stablish the chlorine concentration in sanitizing solutions. The data showed that instalations of all establishments were originally planned for luncheonettes and were being used as restaurants under precarious conditions. This fact plus the lack of training of food handlers resulted in the serious jeopardizing of food handling; thus protection of food was jeopardized as well as its sanity.

Orientador: Jose Tadeu Jorge
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agricola
Made available in DSpace on 2018-08-15T04:50:43Z (GMT). No. of bitstreams: 1 Rodrigues_NiloSergioSabbiao_D.pdf: 3946419 bytes, checksum: 908c89c9a61abbb3dd291d93c132d236 (MD5) Previous issue date: 2010
Resumo: A busca da satisfação do cliente e o entendimento de suas necessidades e desejos têm sido objeto de muitos estudos em várias áreas da ciência, necessitando novas metodologias. O Desdobramento da Função Qualidade (QFD) é uma dessas metodologias; é uma ferramenta recente, cuja aplicabilidade vem ganhando forças no mercado contemporâneo e com contínuo aprimoramento e aplicações nas diferentes áreas, destacando-se a de serviços. O mercado de alimentação fora do lar está em franco crescimento, vários são os motivos, dentre eles: a distância da residência, a dificuldade de locomoção e a escassez de tempo para as refeições. Atualmente a Unicamp dispõe, no campus Campinas, de três Restaurantes Universitários (RUs) e 24 Cantinas para atender 50.000 pessoas. Este trabalho teve por objetivo oferecer subsídios para a melhoria dos serviços de alimentação da Unicamp, campus Campinas, através da definição das Características de Qualidade (CQs) da Matriz da Qualidade do QFD para um serviço "ideal", na percepção do cliente. Foram avaliados os três RUs e 21 Cantinas do campus, por 1083 respondentes, todos frequentadores das RUs e Cantinas, sendo também caracterizado o perfil desses clientes. A amostragem, bem como a análise de dados, foram amparadas por técnicas estatísticas e de pesquisa de mercado. As etapas do método QFD foram desenvolvidas com procedimentos adicionais para a avaliação das CQs. Foram construídas duas Matrizes da Qualidade: RUs e Cantinas. Para a Qualidade Planejada dos RUs, das nove Qualidades Exigidas (QEs) levantadas na etapa qualitativa, foram priorizadas Qualidade do local, Qualidade da comida, Refeição balanceada, Novidade e Oferecimento de refeições. Mostrando assim, a preocupação e expectativa dos clientes com relação à saúde e ambiente agradável, oportunidade de sociabilização, principalmente por parte dos estudantes, a maioria dos frequentadores. Para as Cantinas, a ordenação das QEs Novidade, Atendimento, Qualidade da comida, Qualidade do local, Preço e Proximidade, mostra que os clientes são mais preocupados com aspectos da satisfação dos desejos, principalmente para as refeições com novidades. Na extração, definiram-se 42 Características de Qualidade (CQs). Na Qualidade Projetada foram definidas as CQs Acompanhamento técnico e Horas de treinamento como as mais relevantes e que devem merecer maior empenho de implantação para melhorar os serviços. Assim, outras CQs altamente relacionadas com essas também serão melhoradas. A constituição de equipes técnicas com perfis adequados para cada etapa permitiu a evolução dos trabalhos. Na etapa da Qualidade Projetada, foi desenvolvida uma Tabela Auxiliar para a consolidação dos Valores Meta e Priorização das CQs. Assim, procedimentos adicionais na construção da Matriz da Qualidade contribuíram para a condução do trabalho e podem servir para estudos similares. A Matriz da Qualidade do QFD se mostrou eficaz na avaliação de estabelecimentos de serviços de alimentação em um campus universitário; os resultados permitiram identificar com clareza quais CQs se destacaram e, portanto, quais são as mais importantes e que deverão e poderão ser adequadas para o aprimoramento dos estabelecimentos de serviços de alimentação da Unicamp
Abstract: The client satisfaction and the understanding of their needs and desires has been the object of studies conducted in various scientific areas. Thus, new methodologies are necessary. The Quality Function Deployment (QFD) is one of such methodologies; is a recent tool and it's applicability has been gaining strength in the contemporary market with continuous improvements and applications in various fields, with emphasis in service areas. The number of people eating out in commercial food service outlets is rising, due to various reasons: distance from home, difficulties in transportation and lack of time for meals. Currently, Unicamp houses 3 universitary restaurants (URs) and 24 Cafeterias (private food establishments), at Campinas campus, to serve 50,000 people. The current work aims to offer subsidies to contribute towards the improvement of Unicamp food services through definition of Quality Characteristics (QC) from the QFD Quality Matrix for an "ideal" service, according to the client's perception. The 3 URs and 21 cafeterias were evaluated by 1,083 respondents. All respondents were URs and cafeteria clients and their profiles were also characterized. The sampling and data analysis were corroborated by statistical and market research techniques. The QFD method steps were developed with additional procedures for the QCs evaluations. Two different Quality Matrix were built: URs and Cafeterias. For the Planned Quality of the URs, from nine Demanded Qualities (DQs) raised at qualitative step, Location quality, Food quality, Balanced meal, Novelty and Offer of meals were prioritized. These show client concerns and expectations, especially from the students, who represent the largest public in terms of absolute numbers, with relation to health, pleasant ambient and socialization opportunity. For the cafeterias DQs were ordered as follows: Novelty, Service, Food quality, Location quality, Price and Proximity. This demonstrates that the clients are more concerned with aspects related to desire satisfaction, mainly in terms of meal novelties. During the extraction process, 42 Quality Characteristics (QCs) were defined. In Projected Quality the QCs Technical assistance and Training time were defined as the most relevant and deserve greater establishment efforts in order to enhance the services. Thus, other QCs highly related to these will also be improved. The technical teams with the specific profiles demanded by each step was important for the work evolution. In the Projected Quality step, an Auxiliary Table was developed for the consolidation of the Target Values and QC Prioritization. Thus, additional procedures on Quality Matrix construction contributed for the work development and may be useful for similar studies. The QFD methodology was shown to be efficient to evaluate the food service in an university campus. The results showed to the most relevant CQs and those that may and should be used to enhance the quality of the food service establishments at Unicamp
Doutorado
Tecnologia Pós-Colheita
Doutor em Engenharia Agrícola

El contexto actual en el que se desarrollan las empresas los ha impulsado a replantear sus estrategias y enfocarse en ofrecer servicios de calidad a los clientes, quienes necesitan se les proporcione de mecanismos que les permita realizar procesos de manera automatizada y segura, así como también dentro de las organizaciones, de manera que los tiempos de respuesta y atención ante las necesidades que surjan en el mercado, permitan atender una creciente demanda. El uso de tecnologías de la información tales como portales web, la georreferenciación y tecnologías emergentes como cloud computing que brindan seguridad y confidencialidad de los datos ya no es necesario contar con infraestructura de gran escala para automatizar los procesos de una determinada organización. El presente proyecto tiene como finalidad realizar el análisis y diseño de un sistema para la gestión de programación de servicio técnico de campo en la empresa SERFAC S.A.C. La solución que se propone contempla el uso de Amazon Web Service como propuesta de arquitectura y la georreferenciación para calcular rutas de aproximación de manera que se programen las solicitudes de manera automática. Para desarrollar el presente proyecto se ha hecho uso del framework Zachman para el análisis del negocio, notación del lenguaje BPMN 2.0 para el análisis del proceso seleccionado y arquitectura basada en el modelo 4C para el diseño de la arquitectura de la solución.
The current context in which companies are developing has prompted them to rethink their strategies and focus on offering quality services to customers, who need to be provided with mechanisms that allow them to carry out processes in an automated and safe way, and also within their organizations. The purpose is that the response and attention times to the needs that arise in the market meet the growing demand. The use of information technologies such as web portals, georeferencing and emerging technologies, such as cloud computing, that provide security and confidentiality of data should no longer need to have a large-scale infrastructure to automate the processes of a certain organization. The purpose of this project is to carry out an analysis and design of a system for the management of field technical service programming in the company SERFAC S.A.C. The proposed solution contemplates the use of Amazon Web Service as an architecture proposal and georeferencing to calculate approach routes in order to schedule the requests automatically. For developing this project, the Zachman framework has been used for business analysis, BPMN 2.0 language notation has been used for the analysis of the selected process and architecture based on the 4C model has also been used for the design of the solution architecture.
Tesis

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Pretende brindar apoyo a los profesores en el desarrollo sus investigación y actividades docentes, también, reforzar la asesoría a los alumnos en sus actividades académicas, aprovechar el servicio de referencia para la formación de los usuario, en el manejo de los recursos de información, así como, que toda la comunidad universitaria (alumnos, docentes, administrativos) acceda al servicio de referencia donde se encuentren, y no tengan que estar físicamente en la biblioteca. Para ello, es importante evaluar el proceso por el que actualmente atraviesa el servicio de referencia de la biblioteca central de la Universidad de Piura - Campus Lima. Respecto a la metodología, esta investigación es de tipo descriptiva cuantitativa. El servicio de referencia se evalúa a través de los tres criterios expuestos por Richard E. Bopp y Linda C. Smith en su libro Introducción general de consulta: libro de texto, los cuales son: evaluación de los recursos (colección y personal), de transacción de consulta, y de servicios de consulta (satisfacción de usuario). La colección se evalúa según su reputación, actualidad y uso; así como el personal, a través de un formulario adaptado del Perfil de Puestos y Competencias de la Dirección General de Bibliotecas de México. Las transacciones de referencia se analizan mediante la escala READ (Reference effort assessment data). Por último, se emplea una encuesta en forma de cuestionario que se aplica a una muestra del 20%(412) usuarios, divididos en cuatro grupos: alumnos de pregrado, de post grado, docentes y administrativos. El trabajo está estructurado como sigue: en el capítulo I, se describe el tema de la investigación, la justificación y los objetivos que se plantean en el informe; asimismo, se presenta la metodología a seguir. El capítulo II, desarrolla la parte teórica sobre la cual se sustenta la investigación. En el capítulo III, se describen los servicios de la biblioteca y se presenta el diagnóstico del servicio de referencia, de acuerdo a los niveles señalados por Richard E. Bopp, posteriormente, en el capítulo IV, se presentan una propuesta con estrategias orientadas a mejorar la situación actual del servicio de referencia a efectos de solucionar los problemas en base a los niveles analizados. Finalmente, se exponen las conclusiones de la investigación y las referencias bibliográficas utilizadas siguiendo las pautas de la American Psychological Association (APA).
Trabajo de suficiencia profesional

Evalúa el servicio de auto devolución del Centro de información campus Monterrico de la UPC, para conocer la percepción del usuario de Estudios Profesionales para Ejecutivos (en adelante EPE) con respecto al servicio; asimismo, establecer los mecanismos y recursos necesarios para su mejora. El servicio de auto devolución es importante para el usuario ya que le permitirá ser autónomo y optimizar tiempo en la devolución de sus documentos en préstamo sin requerir el apoyo del bibliotecario. Se tiene la exigencia de contar con servicios eficientes y de calidad para ser un soporte en el desarrollo académico del usuario. Las autoridades de la Universidad Peruana de Ciencias Aplicadas, (en adelante UPC), conscientes de que los alumnos deben recibir servicios de calidad conforme a los estándares internacionales, han destinado recursos económicos para implementar en una primera etapa el servicio de auto devolución en el Centro de Información. Este servicio ha sido acogido con agrado por la comunidad universitaria. El servicio de autodevolución es posible gracias al uso de la tecnología Radio Frequency Identification (en adelante RFID), el cual fue implementado hace más de 3 años. Esta tecnología es el soporte que se requiere para implementar un mejor autoservicio.
Trabajo de suficiencia profesional

La presente investigación tuvo como objetivo identificar y cuantificar el mal desarrollo de sus procesos sobre el procedimiento de fiscalización de contrastación y/o verificación de medidores de electricidad mediante el Procedimiento N°227 OS/CD. Como problemática tenemos que, en el procedimiento antes mencionado, existían deficiencias en el trabajo de campo, capacitación del personal técnico, desgastes de materiales y la demora de material por parte de la empresa contratante, ocasionando así el incremento de costos y afectando la rentabilidad del proyecto ejecutado, cabe resaltar que eso de generó por la falta de un plan operativo y un seguimiento a los procesos que se realizan, para certificar la calidad del servicio. Pero para poder comprender el desarrollo de esta problemática, investigamos sobre los procesos que se realizaban, e identificamos en qué etapa se encuentran los cuellos de botella y cuáles son los costos que incurren en esas contingencias. La metodología que se realizó para esta investigación fue la evaluación y cuantificación de dos presupuestos, un presupuesto económico que fue presentado a ENOSA y un presupuesto económico ejecutado realizado por la empresa HERZAB, para saber en qué partida los costos se incrementan y que a su vez afectan la rentabilidad. Para ello se solicitó el presupuesto de ambos y a medida que se iba desarrollando el proyecto también se recopilaban los costos adicionales, dando como resultado que la empresa a pesar de que dejo de ganar un 5% para ganar el concurso, adicional pierde un 2% evaluando sus costos al momento en que se ejecutó el servicio. Concluyo que durante el desarrollo del Procedimiento N°227 OS/CD se detectaron errores en la planificación de sus procesos, así como retrasos en el proyecto por falta de material, además se encontró una penalidad por el mal proceder de los técnicos, lo cual se optó por sacar al personal y contratar nuevos técnicos para que el proyecto siga en marcha, generando así un sobre costo en mano de obra.

El presente trabajo de investigación tiene como principal objetivo identificar, analizar y mejorar los principales procesos del servicio integral de sepelio en la empresa Servicios Funerarios Campo Fe SAC, para afrontar la creciente demanda por el Covid-19, con el fin de identificar y reducir las actividades que no generan valor al proceso, así como de optimizar todas aquellas actividades que sí generan valor, reduciendo desperdicios y logrando un proceso más esbelto, ganando mayor competitividad y reduciendo costos. El trabajo está compuesto por cinco capítulos: en el primer capítulo se desarrolla el estado del arte, marco teórico, casos de éxito y normatividad; en el segundo capítulo se procede a describir la situación actual de la empresa mediante el diagnóstico; en el tercer capítulo se expone la propuesta de mejora de los procesos; en el cuarto capítulo se muestra el impacto económico y la validación de la propuesta de mejora y por último en el capítulo cinco, se presentan las conclusiones y recomendaciones de la aplicación del presente trabajo de investigación. Para ello se utilizaron herramientas de Lean Manufacturing mejorando los tiempos de los principales procesos (Takt Time). Todo ello mostró una mejora en la organización de los espacios de trabajo (5S). La aplicación de la filosofía Lean redujo costos y mejoró la productividad de la empresa, con lo cual se alcanzó una disminución acumulada en el tiempo de servicio integral de sepelio.
The objective of this investigation is to identify, analyze and improve the main processes of the integral burial service in Campo Fe SAC, in order to help them face in a more appropriate way the growing demand for Covid-19. The focus is to identify and reduce the activities that do not generate value to the process, as well as to optimize all those activities that do generate value, reducing waste and achieving a leaner process, gaining greater competitiveness and reducing costs. This study has five chapters: the first chapter shows a summary of the state of the art, theoretical framework, success stories and regulations; the second chapter describes the current situation of the company through the diagnosis; the third chapter presents a proposal to improve the processes; the fourth chapter shows the economic impact and validation of the improvement proposal and the fifth chapter presents the conclusions and recommendations of the application of this research. The current work applies Lean Manufacturing tools to improve the time of the main processes (Takt time). Results showed an improvement in the organization of workspaces (5S). The application of Lean philosophy reduced costs and improved the productivity of the company, achieving a cumulative decrease in the comprehensive burial service time.
Trabajo de investigación

Durante el año 2013 se estudió la concentración de plomo en sangre y protoporfirina zinc eritrocitaria en un total de 25 personas que trabajan en las empresas de servicio de fotocopiado del Campus Universitario de la Universidad Nacional Mayor de San Marcos, quienes están expuestos constantemente al tóner de las fotocopiadoras. Los métodos utilizados para la cuantificación de plomo en sangre fue la Espectrofotometría de Absorción Atómica por Horno de Grafito; protoporfirina zinc eritrocitaria por Espectrofluorometría. Se realizaron encuestas que revelaron un conocimiento incipiente de la toxicidad del plomo, por lo que se procedió a la realización de charlas informativas de prevención y medidas profilácticas. Los resultados promedios de plomo en sangre fue de 0,056 µg/dL y de protoporfirina zinc eritrocitaria fue de 31,2 µg/dL. Estos resultados nos indican que el nivel promedio de plumbemia no supera los límites permisibles (20 µg/dL). Tampoco los niveles promedio de protoporfirina zinc eritrocitaria superan los límites permisibles (80 µg/dL). Dichos resultados evidencian la necesidad de hacer un seguimiento y control continuo del nivel de plumbemia en un mayor número de población expuesta. PALABRAS CLAVE: Plomo, plumbemia, protoporfirina zinc eritrocitaria, población expuesta, Espectrofotometría de Absorción Atómica, Espectrofluorometria.
--- During the 2013 the lead concentration in the blood and erythrocyte protopophyrin zinc was studied in a total of 25 people who worked in photocopiers companies at San Marcos National University Campus, who were constantly exposed to fotocopyng machine´s toner. The methods used in order to measure the quantity of lead in the blood were the atomic absorption spectrophotometry by Graphite Furnace, erythrocyte protopophyrin zinc by Spectrofluorometry. Surveys came to light an incipient understanding of lead toxicity so we did informative talks on prevention and prophylactic measures. The average results of blood lead was 0,056 µg/dL, and protoporphyrin zinc was 31,2 µg/dL. These results indicate that the average blood lead levels do not exceed the permissible limits (20 µg/dL). The protoporphyrin levels don´t either (80 µg/dL). These results show the need for continuous monitoring and control of blood lead level in a greater number of exposed populations. KEY WORDS: lead, blood lead, erythrocyte protopophyrin zinc, exposed population, atomic absorption spectrophotometry, spectrofluorometry.
Tesis

碩士
國立臺灣科技大學
設計系
107
With the rising age of experience economy, the service providers should create perfect service planning for customers that allow them to not only have distinctive service experience and memories but also enhance their revisit intention. Recently, more and more service providers in dining industry begin to develop smart dining based on IoT and cloud computing to provide a memorable journey and service experience for customers. Information service plays a significant role in the process of consumption. The quality of information design has a direct impact on customer’s behavior and perception but this importance is always being ignored in food and beverage industry. How to create a suitable information service becomes the major fact to affect customers in service experience. This study is based on the concept of smart campus and uses campus food court as example. The aim of study is to provide a new design strategy of information service for customers to optimize their service experience. For the research process, this study was divided into two stages. Firstly, the study adopted the observational approach and interviewed with 30 current students to define the information service issues related to campus food court and the effect on service experience. The result shows that: (1) The inefficiency of delivering information has affect hedonic and comfort perspectives of service experience quality. (2) The inconvenience of information medium, such as paper and human, has influence hedonic, interaction and comfort perspectives of service experience quality. (3) Insignificancy of information contents has impact on customer’s behavior and hedonic and comfort perspectives of service experience quality. (4) Because of inappropriateness of information layout, the misunderstanding of information causes the mistaken behavior for customers and as well as affects their hedonic perspective of service experience quality. Secondly, according to the analysis results from first stage, the study based on the concepts of smart campus development used high-tech and information design to build the new information design version one. In order to understand the feasibility of version one, the study adopted expert review and found 3 information design experts for evaluation. The problems and recommendations related to version one were defined with induction. Based on the results, the study upgraded version one to version two and proposed the new design strategy of information service in final. The conclusions of the new design strategy were drawn as follows: (1) Use the mobile device as new information medium. (2) Develop clicks-and-mortar information architecture and process. (3) Combine graphics and texts together to strengthen the association of information. (4) Use graphic design to provide visual comfort in information service. Thirdly, this study can be a milestone for future information design and its services with which to a further smart campus development.

Food security is a global concern, experienced at a household level in South Africa (SA). The country experiences income inequality with a high unemployment rate. Many that are employed live under the international poverty line. The Potchefstroom area in the North-West Province of SA has a high unemployment rate. The Student Rag Community Service (SRCS) is a student driven non-profit organisation (NPO) of the North-West University (NWU) that is actively involved in socio-economic development of communities within this area. Some community programmes attempt to address food security, but it was uncertain which SRCS projects address such programmes. Unsustainable programmes may lead to greater food insecurity. Much funding has been used for SRCS projects and if unsustainable, funds were not optimally utilised. Archived documentation of implemented SRCS projects were not stored in a system that supported easy reference. Programmes were not assessed against clear sustainability indicators (SI), thus the sustainability thereof was uncertain. Thus, the research question was: Which of the SRCS projects addressed food security through their activities and programmes and were these projects sustainable? The study aimed to assess the food security-related SRCS community projects to promote sustainable development. A case study was done to assess this in its real-life content. The mixed methods strategy was used through the three data collection phases. Further, a non-probability sampling method and the triangulation design were used to compare data. Firstly, the available archived documentation (September 2007 until August 2011) was compiled in an electronic database. Data from the most recent term were scrutinised (September 2010 until August 2011) and food security-related projects (21/48) were identified and those with feeding schemes (5/21). These projects mostly address the themes: food and nutrition, hygiene and infrastructure. Secondly, these projects were visited and community project members were interviewed to assess their experiences with the SRCS’s project involvement and their opinions towards sustainability. Lastly, the SRCS project leaders’ (n=20), of the previous term (September 2012 until August 2013), knowledge and understanding of project sustainability were assessed through a group administered questionnaire. Qualitative data were thematically analysed and quantitative data were statistically analysed. Results indicated positive and negative expectations of community project members. Students indicated that community project members always or often participate and have sufficient skills and competences, but this was not indicated by community project members. Exposure or awareness was believed to increase project capacity. Available funds influenced the ownership and participation of community project members. Statistical analysis indicated a relationship between capacity building, empowerment and production of own food sources. Although some community project members and SRCS project leaders were able to define sustainability and agreed upon SI, these were not implemented or measured at projects. Within the study, SI based on the livelihood assets from literature, were used to assess projects. Some activities created dependence without focusing on the development of assets. Study limitations included a language barrier between the SRCS and the community, and the accessibility of project leaders after the ending of the annual SRCS term. The study might improve current and innovative SRCS projects to overcome poverty and promote food security.
M Consumer Sciences, North-West University, Potchefstroom Campus, 2015

碩士
大葉大學
觀光餐旅碩士在職學位學程
104
In recent years, the continuous occurrence food safety issues have attracted the attention of general public; and campus food ingredient safety has also become an important issue to school parents. With the planning of Food Cloud, Executive Yuan, Food Ingredients Registration Platform of Ministry of Education was connected with core Food Cloud of Ministry of Health and Welfare in 2015, thus the substandard food information can be obtained in a timely manner to rapidly inform schools to pull substandard food from shelves and shorten the time of influence. The main purpose of this study is to investigate the influence of the use of Food Cloud Tracking System by parents on the service quality, satisfaction, and support of school lunch platform, as well as to understand the mutual relationship of parents’ trust in school lunch. The research results are summarized as follows: (1) the differences in parents’ background had significant effects on perceived service quality of school lunch Food Ingredients Registration Platform; (2) the differences in parents’ background did not have significant effects on satisfaction with lunch platform after the use of school lunch Food Ingredients Registration Platform; (3) the difference in parents’ background had significant effects on trust in lunch platform after use of school lunch Food Ingredients Registration Platform; (4) the differences in parents’ background did not have a significant effect on trust in school lunch; (5) parents’ perceived service quality of school lunch platform was mutually correlated with satisfaction with school lunch platform; (6) parents’ satisfaction with school lunch platform was mutually correlated with support for school lunch platform; (7) service quality of school lunch platform had a positive effect on parents’ trust in school lunch; (8) satisfaction with school lunch platform had a positive effect on parents’ trust in school lunch; (9) support for school lunch platform had a positive effect on parents’ trust in school lunch.

Annoyance due to relatively high levels of sound and noise, above 50 dB, has been well documented in noise assessment literature. The potential for annoyance or disturbance from low amplitude sound, below 50 dB to the threshold of an individual’s hearing, is not as well documented. The thesis presents a new approach to the measurement and assessment of intrusive noise and low amplitude sound. Acoustical and sound quality measures are integrated with measures of loudness, pitch, dissonance and tonality to provide physical measures of sound. Individual amenity is assessed with respect to personal noise sensitivity and personal attitudes to sound in the environment, the environment itself and the perceived qualities of the audible sound. A decision-support methodology to integrate perceived noise with noise performance indicators, annoyance criteria, personal noise sensitivity and amenity is presented. A method for rating intrusive noise is derived. Designs for sound measurement and calibration instrumentation are described. Methods to measure and assess low amplitude sound are presented. Keywords annoyance, intrusive-noise, noise-sensitivity, sound-quality, soundscape

The main objective of this thesis is to analyze the market accommodation and food services market in the tourist region of Central Bohemia ? South. Another objective of this thesis was to formulate recommendations for the development of services in selected area. . The aim was also to identify the needs and requirements and satisfaction of visitors with accommodation and boarding services in selected recreation centre Nová Živohošť. To achieve the objectives it was necessary to study secondary sources, writing review of the literature and knowledge on the subject. Then situational analysis was performed. Here is defined and characterized a recreation centre Nová Živohošť, located in the tourist region of Central Bohemia ? South. The situational analysis is also a market analysis of accommodation and boarding services in the recreation centre Nová Živohošť. Another part of the work is questionnaire survey and interviews with worker in tourist information centre in Neveklov and owner Juniorcamp Tobogán and Caravan Club in Nová Živohošť. Final proposals, recommendations and business concept should increase the attractiveness of an offer, the quality of the resort and meet the needs and wishes of customers.