ARTS@CERN Dance Session At Restaurant 1

CERN Multimedia

Anna Pantelia

2012-01-01

Walls and floors are the surfaces on which the German ar5st Gerhard Mayer draws large scale works. From art galleries to public buildings in Europe and the US, including even churches, Gerhard Mayer makes site specific drawings, with energe5c flowing lines of ink. He is par5cularly aEracted to drawing clouds, twisted swirls , shapes and eddies, reflec5ng flow in the micro and macro world. He also works in sculpture and pain5ng too – crea5ng complex puzzles and collages with an intensity reminiscent of Brueghel. On the occasion of his visit to CERN curated by Arts@CERN, Gerhard Mayer will talk about his love of drawing, his aErac5on to making work in public spaces and present his work for Nürnbergs Neues Museum called LHC. See examples of Gerhard Mayer’s work here hEp://www.gerhard-­‐mayer.com/

The Art Gallery Test: A Preliminary Comparison between Traditional Neuropsychological and Ecological VR-Based Tests

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Pedro Gamito

2017-11-01

Full Text Available Ecological validity should be the cornerstone of any assessment of cognitive functioning. For this purpose, we have developed a preliminary study to test the Art Gallery Test (AGT as an alternative to traditional neuropsychological testing. The AGT involves three visual search subtests displayed in a virtual reality (VR art gallery, designed to assess visual attention within an ecologically valid setting. To evaluate the relation between AGT and standard neuropsychological assessment scales, data were collected on a normative sample of healthy adults (n = 30. The measures consisted of concurrent paper-and-pencil neuropsychological measures [Montreal Cognitive Assessment (MoCA, Frontal Assessment Battery (FAB, and Color Trails Test (CTT] along with the outcomes from the three subtests of the AGT. The results showed significant correlations between the AGT subtests describing different visual search exercises strategies with global and specific cognitive measures. Comparative visual search was associated with attention and cognitive flexibility (CTT; whereas visual searches involving pictograms correlated with global cognitive function (MoCA.

Telerobotic Haptic Exploration in Art Galleries and Museums for Individuals with Visual Impairments.

Science.gov (United States)

Park, Chung Hyuk; Ryu, Eun-Seok; Howard, Ayanna M

2015-01-01

This paper presents a haptic telepresence system that enables visually impaired users to explore locations with rich visual observation such as art galleries and museums by using a telepresence robot, a RGB-D sensor (color and depth camera), and a haptic interface. The recent improvement on RGB-D sensors has enabled real-time access to 3D spatial information in the form of point clouds. However, the real-time representation of this data in the form of tangible haptic experience has not been challenged enough, especially in the case of telepresence for individuals with visual impairments. Thus, the proposed system addresses the real-time haptic exploration of remote 3D information through video encoding and real-time 3D haptic rendering of the remote real-world environment. This paper investigates two scenarios in haptic telepresence, i.e., mobile navigation and object exploration in a remote environment. Participants with and without visual impairments participated in our experiments based on the two scenarios, and the system performance was validated. In conclusion, the proposed framework provides a new methodology of haptic telepresence for individuals with visual impairments by providing an enhanced interactive experience where they can remotely access public places (art galleries and museums) with the aid of haptic modality and robotic telepresence.

Restauration contemporaine, restauration de l’Art contemporain

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Anne van Grevenstein-Kruse

2009-08-01

Full Text Available MVB : Vous avez été l’instigatrice et la directrice d’un établissement réputé dans le monde de la conservation-restauration, le Stichting Restauratie Atelier Limburg (SRAL. Voudriez-vous nous le présenter ?AVG : Le SRAL est un institut d’études et de recherches subsidié par le gouvernement provincial du Limbourg aux Pays-Bas.  Il s’est fixé pour but l’aide à la préservation de l’héritage culturel des Pays-Bas, et propose un ensemble de services liés à la conservation-restauration, de même qu...

Contrefaire l’art ou contrefaire la nature : l’analogie artistique pour la restauration écologique

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Andrew Light

2009-12-01

Full Text Available Cet article se présente comme une réflexion critique sur les thèses d’un certain nombre de spécialistes d’éthique de l’environnement quant à la valeur éthique des pratiques de restauration écologique. La principale référence de l’article est aux travaux de Robert Elliot, qui a assimilé la restauration d’espaces naturels dégradés à une contrefaçon : restaurer la nature ne peut être que le travail d’un faussaire. Mais, comme le montre Andrew Light, cette position est intenable : rejeter toute restauration de terrains plus ou moins dégradés, c’est se priver des moyens de faire la différence entre ce qui est gravement détérioré (un dépôt d’ordures ou complètement transformé (comme un paysage urbain et ce qui a été restauré. La position inverse n’est pas non plus tenable : dire que tout peut être restauré, que l’homme peut, à volonté, recréer la nature, c’est être prêt à accepter toutes les dégradations, puisque, de toute façon, on pourra restaurer un paysage naturel. Il faut donc trouver un critère permettant de distinguer entre bonne et mauvaise restauration. La référence est à la nature originelle : une nature restaurée peut-elle avoir autant de valeur qu’une nature originelle ? Dans cet objectif, Andrew Light propose une analogie entre la restauration écologique et la restauration des œuvres d’art. Proposant que l’on juge de la valeur de la restauration non sur l’intention de celui qui restaure, mais sur le processus, il ajoute à cela une distinction entre le processus et le produit ou le résultat, tout en suggérant que le produit ne soit pas considéré isolément, mais dans l’ensemble dans lequel il s’insère. Cessant de considérer la restauration écologique comme un faux ou une contrefaçon, mais en l’envisageant à la façon des restaurations d’œuvres d’art, Andrew Light propose ainsi des critères de distinction entre les différents types de

Alannah Coleman: 1970—A Year at Bonython’s Sydney Gallery

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Simon Pierse

2018-03-01

Full Text Available When art dealer and entrepreneur Kym Bonython’s new gallery opened in Sydney in 1967, it was believed to be the largest commercial gallery in the southern hemisphere. In early 1970, Bonython brought Melbourne-born art dealer Alannah Coleman over from London to take on the management of his gallery. Sadly, her appointment was not a success and lasted less than a year. Coleman re-organised the records and accounts along European lines and tried to put the gallery on a firm financial footing, but she met with opposition from staff, artists and Bonython himself. Bonython wanted the gallery as a showcase for new talent and was always on the lookout to spot ‘the next goer’. The opening parties at Bonython’s deplored by Coleman as ‘open slather’ evenings proved to be significant social events and the focus for cultural exchange, whilst in his solo shows, Brett Whiteley made innovative use of the gallery as a ‘theatre’, combining painting and sculpture with light and sound to transform the exhibition into a completely new synesthetic experience. In 1971, with funding from John Kaldor’s Public Art Project scheme, Swiss curator and gallerist Harald Szeemann used the Bonython Gallery to stage a groundbreaking show of conceptual art that went on to show at the National Gallery of Victoria, Melbourne. Without a regular external source of sponsorship or support, however, Coleman’s fears for the financial viability of the gallery were eventually proved right when, after several further years of losses, it finally closed in 1976.

Science Outreach through Art: A Journal Article Cover Gallery

Science.gov (United States)

McCullough, Ian

2015-01-01

Research faculty journal covers were used to create a gallery in the Science & Technology branch library at the University of Akron. The selection, presentation, and promotion process is shared along with copyright considerations and a review of galleries used for library outreach. The event and display was a great success attracting faculty…

Contemporary Adult Education Philosophies and Practices in Art Galleries and Museums in Canada and the UK

Science.gov (United States)

Clover, Darlene E.; Bell, Lorraine

2013-01-01

Public art galleries and museums have been mandated to become more relevant and useful to the lived experiences of the broad communities they claim to serve. Adult education has long been part of the work of these institutions, although historically the relationship has been uneasy, and they seldom feature in the adult education literature. To…

An Insurgent Curatorial Strategy: Using Dialogue and Collaboration to Create Meaning in Public Art Galleries and Museums

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Marsden, Scott

2018-01-01

My insurgent curatorial strategy incorporates theory around dialogue and is used to develop a participatory and collaborative process that gives voice to those who are marginalised and/or disfranchised and are suppressed by dominant social narratives. My strategy demonstrates how art galleries and museums can function as sites for community…

Social Phenomenological Analysis as a Research Method in Art Education: Developing an Empirical Model for Understanding Gallery Talks

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Hofmann, Fabian

2016-01-01

Social phenomenological analysis is presented as a research method to study gallery talks or guided tours in art museums. The research method is based on the philosophical considerations of Edmund Husserl and sociological/social science concepts put forward by Max Weber and Alfred Schuetz. Its starting point is the everyday lifeworld; the…

Activities Using a Restaurant Theme.

Science.gov (United States)

Modlin, Ruth

Designed for use with elementary students, 44 activities using a restaurant theme integrate creative thinking and decision-making skills with language arts, mathematics, and art. The activities, which can be used independently by the students, deal with types of restaurants, names and themes, floor plans, interior and exterior design, house…

Post-occupancy evaluation of a restored industrial building: A contemporary art and design gallery in Mexico

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J. Mundo-Hernández

2015-12-01

Full Text Available This paper presents the results obtained from a post-occupancy evaluation (POE study conducted in an old fabric building called “La Violeta”. This structure has been recently converted into a contemporary art gallery. La Violeta is located in Puebla City, Mexico. The building dates from the beginning of the 19th century; it was built and used as a textile factory until the first decades of the 20th century. This POE study aims to assess the new use of the building from the users׳ point of view. Methodology involves historical research of the building, analysis of the conversion strategy, walkthrough investigation, and a user survey. Questions regarding the re-utilization strategy used in the building and its current use are included in the survey, such as “How do people perceive the space regarding its functionality, accessibility, and comfort?” Although the re-utilization process destroyed several historic elements, the re-use of old industrial spaces that otherwise would be obsolete and disused seems pertinent. Developing small renovation projects as part of an integral and wider project seems feasible. Users perceive the building as comfortable but not properly advertised as an art gallery, and its location is difficult to find.

Sulla digitalizzazione della street art. Linee guida per un'analisi del museo virtuale Reggiane Urban Gallery

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Damiano Razzoli

2017-09-01

Full Text Available Reggiane Urban Gallery is a virtual museum based on the abandoned industrial plant of ex-Officine Reggiane in Reggio Emilia, now in restoration. Along the years the place has become an open space for local and national street-artists. The aim of this paper is to analyze the use of virtual reality and navigable interface as a solution for the conservation of the Street Art, in relation to the fact that many pieces would have been lost due to the demolition of several walls. Also, the analysis proposes guidelines for a digitalization of Street Art that could prevent the displacement of situated Street Art pieces in museums and encourage the creation of street art locative media museum, supported on four concepts - dispositive/device, locativity, topographic database, interface - and one discoursive feature designing the mediated experience of urban crossing practices: the mimetical relation between the software cultural components and Street Art.

Australian doctors and the visual arts. Part 2. Doctors as collectors, donors, gallery supporters and writers in New South Wales.

Science.gov (United States)

Hamilton, D G

1986-04-28

The contribution of doctors to the visual arts if being discussed in a series of six articles. The first article dealt with doctor-artists in new South Wales. In this, the second, doctors are discussed as collectors, donors, gallery supporters and writers in this State.

Adult Education for Social and Environmental Change in Contemporary Public Art Galleries and Museums in Canada, Scotland and England

Science.gov (United States)

Clover, Darlene E.

2015-01-01

Historically, pubic art galleries and museums have a well-deserved reputation for elitism, colonialism and exclusion and they are, therefore, frequently omitted from the discourse of adult education. However, the escalating social, cultural and ecological problems of this new century have placed pressure on these public institutions to change and…

Engaging Families in the Galleries Using Design Thinking

Science.gov (United States)

Larson, Lucy

2017-01-01

The Palo Alto Art Center sought a solution to the challenge that loyal family audiences, visiting weekly for art studio classes, rarely visit the contemporary art exhibition galleries. This article relates the experience of using the human-centered design process, often called Design Thinking, as the methodology to create a solution for family…

Rael Artel Gallery Tartus ja Varssavis

Index Scriptorium Estoniae

2006-01-01

Rael Artel Gallery : Non-Profit Project Space'i tegevusest Tartus. 27.04-27.05. 2006 Varssavis Warszawski Aktyw Artystov'i ruumides näitus "Estonian Video Art. The blood project", osalesid Flo Kasearu, Gert Hatsukov, Külli K. Kaats, Allan Tõnissoo, Marko Nautras, Tanja Muravskaja ja Airi Triisberg

Walk, Look, Remember: The Influence of the Gallery's Spatial Layout on Human Memory for an Art Exhibition.

Science.gov (United States)

Krukar, Jakub

2014-09-01

The spatial organisation of museums and its influence on the visitor experience has been the subject of numerous studies. Previous research, despite reporting some actual behavioural correlates, rarely had the possibility to investigate the cognitive processes of the art viewers. In the museum context, where spatial layout is one of the most powerful curatorial tools available, attention and memory can be measured as a means of establishing whether or not the gallery fulfils its function as a space for contemplating art. In this exploratory experiment, 32 participants split into two groups explored an experimental, non-public exhibition and completed two unanticipated memory tests afterwards. The results show that some spatial characteristics of an exhibition can inhibit the recall of pictures and shift the focus to perceptual salience of the artworks.

Annotating Fine Art Images

OpenAIRE

Isemann, Daniel

2007-01-01

The project's objective is to work with art galleries to help them find innovative ways of indexing images, especially by having automatically created and updated thesauri. National Gallery of Ireland Douglas Hyde Gallery Trinity Long Room Hub

Restauration virtuelle de l’art pariétal paléolithique : le cas de la grotte de Marsoulas

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Carole Fritz

2012-04-01

Full Text Available Les techniques de scanner 3D sont appliquées dans des grottes et abris préhistoriques ornés avec un succès croissant. L’imagerie 3D peut même aider à restaurer les fresques des cavernes endommagées par le temps et les hommes. Pour la première fois, la « restauration virtuelle » d’une galerie ornée a été réalisée dans la grotte de Marsoulas ; cette opération n’a pu être accomplie qu’en combinant la technologie 3D aux résultats de l’étude scientifique du site et du relevé des parois ornées.The techniques of 3D scanning are being applied in prehistoric caves and rock-shelters with increasing success. 3D imaging can even help restore the paintings of caves damaged by weathering or by human interventions (graffiti. For the first time, the ‘virtual restoration’ of a decorated gallery was undertaken in the cave of Marsoulas. This operation required the combination of 3D technology with the results of the scientific study of the site and the decorated walls.

Penerapan Ornamen Sebagai Ciri Budaya Tionghoa pada Chinese Restaurant di Jakarta

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Polniwati Salim

2015-10-01

Full Text Available Chinese restaurants are obviously connected to Chinese culture for it holds a great importance and is even the core point of creating art. The art would be based upon the aesthetic contents which contain symbolic meaning in Chinese philosophy. In a typical chinese restaurant the connection between tradition and art is represented in the form of ornaments that acts functionally and has specific unique characteristics. This study was conducted by qualitative method with survey, interview, and documentation of the ornaments in chinese restaurant. This study aims to introduce and enrich the knowledge, as the ornaments stand for showing the identity of chinese culture in chinese restaurant. The aesthetical theory about the art of design and the implementation of chinese ornaments took part in the study as well. Result of the study shows that the chinese restaurant observed has implemented the interior and applied the ornaments well in showing chinese identity. Besides, the materials used for furniture and interior elements have given the nuances of Chinese culture. Study concludes that the aesthetic atmosphere of the interior of Dian Xiao Er Restaurant is calm, peaceful, and relaxing like sitting in a modest diner. The dynamics that was created is something impressed repetitive yet not boring 

Image Gallery

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... R S T U V W X Y Z Image Gallery Share: The Image Gallery contains high-quality digital photographs available from ... Select a category below to view additional thumbnail images. Images are available for direct download in 2 ...

Art engagement and mental health: experiences of service users of a community-based arts programme at Tate Modern, London.

Science.gov (United States)

McKeown, Eamonn; Weir, Hannele; Berridge, Emma-Jane; Ellis, Liz; Kyratsis, Yiannis

2016-01-01

To examine the experiences of mental health service users who took part in an arts-based programme at Tate Modern, a major London art gallery. Exploratory qualitative design. Data were collected using in-depth semi-structured interviews with 10 mental health service users who had taken part in a community-based programme at Tate Modern. Additionally, six art educators from Tate Modern were interviewed. Concepts that emerged from the text were identified using thematic analysis. All participants valued the gallery-based programme. The three overarching thematic areas were: the symbolic and physical context in which the programme workshops were located; the relational and social context of the programme workshops; and reflections on the relationship between the arts-based programme and subsequent mental health. Art galleries are increasingly seen to function as vehicles for popular education with mental health service users. This study adds to the growing body of evidence related to how mental health service users experience and reflect on arts-related programmes targeted at them. This study indicates that emphasis on how users experience gallery-based programmes may contribute to a more nuanced understanding of the relationship between art and mental health. Copyright © 2015 The Royal Society for Public Health. Published by Elsevier Ltd. All rights reserved.

Crafting glass vessels: current research on the ancient glass collections in the Freer Gallery of Art, Washington, D.C.

Science.gov (United States)

Nagel, Alexander; McCarthy, Blythe; Bowe, Stacy

Our knowledge of glass production in ancient Egypt has been well augmented by the publication of recently excavated materials and glass workshops, but also by more recent materials analysis, and experiments of modern glass-makers attempting to reconstruct the production process of thin-walled coreformed glass vessels. From the mounting of a prefabricated core to the final glass product our understanding of this profession has much improved. The small but well preserved glass collection of the Freer Gallery of Art in Washington, D.C. is a valid tool for examining and studying the technology and production of ancient Egyptian core formed glass vessels. Charles Lang Freer (1854-1919) acquired most of the material from Giovanni Dattari in Cairo in 1909. Previously the glass had received only limited discussion, suggesting that most of these vessels were produced in the 18th Dynasty in the 15th and 14th centuries BCE, while others date from the Hellenistic period and later. In an ongoing project we conducted computed radiography in conjunction with qualitative x-ray fluorescence analysis on a selected group of vessels to understand further aspects of the ancient production process. This paper will provide an overview of our recent research and present our data-gathering process and preliminary results. How can the examinations of core formed glass vessels in the Freer Gallery contribute to our understanding of ancient glass production and technology? By focusing on new ways of looking at old assumptions using the Freer Gallery glass collections, we hope to increase understanding of the challenges of the production process of core-vessel technology as represented by these vessels.

Spatial Characteristics of Art Trade in Hungary

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Ibolya Várnai

2018-04-01

Full Text Available Century-long traditons of art trade in Hungary are strongly connected to the capital, famous, elite auction houses and galleries are concentrated in the downtown area of Budapest. Although art market in Hungary is capital-centered, remarkable amount of art trade takes place in the countryside too. This study aims to give insight into the presence of the different types of art trade (antique shops, second-hand book stores, art galleries and auction houses in rural settlements, compared to the characteristics of art trade in Budapest. The research – based on primary data collection – reveals the social, economic, and cultural factors which explain the regional differences in art trade. During the field work in Budapest, semi-structured interviews were conducted with art gallery owners, auctioners, and antiquarians. The penetration index (PEX which was applied in the case of researches in the countryside shows the rate in which the different types of art trade are present in settlements of different sizes. The results are demonstrated on the map with the help of the Mapinfo 12.5 software.

Artistic Sensibility in the Studio and Gallery Model: Revisiting Process and Product

Science.gov (United States)

Thompson, Geoffrey

2009-01-01

This paper examines the cultivation of artistic sensibility and its impact on the art therapy process and product in a community mental health center. Artistic sensibility embodies the sense of self as an artist through the integration of artistic and aesthetic attributes of self and other. The formation of a gallery to exhibit patient art was…

Conserver, restaurer : écrire le temps en Afrique

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Pol Pierre Gossiaux

2008-10-01

Full Text Available L'art africain, bien présent dans les collections et les musées éthnographiques, est un art le plus souvent amputé de son contexte culturel. Aussi, sa restauration débouche-t-elle le plus souvent sur des contre-sens esthétiques et historiques. Est-il possible d'appréhender encore leur sens et leur fonction, pour mieux les conserver et restaurer ?African Art, well represented in the collections and ethnographical museums, is most of the times an Art outside its cultural context. Hence, its restoration ends up frequently in esthetical and historical non-senses. Is it still possible to apprehend the meaning and function of these objects in order to restore and conserve them better?

Cacophony of Voices and Emotions Dialogic of Buying and Selling Art

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Can-Seng Ooi

2010-09-01

Full Text Available The importance of galleries as go-betweens for artists and art buyers is acknowl-edged in art world research. Using a Bakhtinian dialogic approach, this article examines social encounters of three artists, two art buyers and one gallery sales executive in Singapore. Specifically, it looks into the social interactional dynam-ics of artists and art buyers when they trade directly. Situational ambiguities and emotional ambivalence arise during such meetings from the different expectations and demands that are imposed, which have the effect of placing the parties in-volved in conflicting social contexts. For instance, when art connoisseurs and art-ists discuss aesthetics, monetary value is not of primary concern, nonetheless when they want to trade, commercial concerns become central; this can lead to discomfort between the parties. Similarly, art buyers may want to go behind the scenes to know more about the artist and the art practice; getting away from the glitter of the commercial gallery and into the modest art studio for an authentic experience may reveal too much for visitors; such experiences may break their illusion of the glamorous artist. This article looks at the microscopic interaction between artists and art buyers and shows how the ambiguities and ambivalence that can be generated by their encounters become constraining factors in encour-aging artists and art buyers to trade directly, by-passing commercial art galleries and dealers.

Art on the Moon?

DEFF Research Database (Denmark)

Lee, Rosemary; Minch, Manuel

2018-01-01

Manuel Minch launched Internet Moon Gallery in 2016 with the intention of exploring new modes of creating and engaging with digital art. This article is the result of a collaborative conversation between Manuel Minch and Rosemary Lee, which has evolved from their work together on the exhibition...... “Memory Palace”, launched on Internet Moon Gallery on the full moon, May 2017....

Art Medium and Art Infrastructure Development in Contemporary Indonesian Art

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A. Rikrik Kusmara

2013-11-01

Full Text Available This research review Indonesian contemporary artists that used the various media in the presentation in his works over the years since 2000 until now. Survey at Pameran Besar Indonesia "Manifesto" in May 2008, were around 670 Indonesian living artists, 350 are consistently professional artists, 41 artists who utilize a variety of media in each works and 6 of them are artists who used a various of media on their solo exhibition including combining conventional media with new media and installation approaches. 6 artists are analyzed on the structure of the media presentation configuration their used, and generally they used more than 3 types of media in their solo exhibition, first, painting/drawing, second, sculpture/object/installation, and third video/photography. In the study of each exhibition process, generally utilizing the curatorial and sponsored by promotor (gallery. This research shows a rapid development of economic infrastructure in Indonesian the art in 2000-an era with the emergence of many auction hall, a new generation of collectors and galleries, and the Asian art market and global orientation, it became one of the holding in contemporary art of Indonesia, has been shifting art situation from cultural appreciation in the era of 90-to an era to cultural production.

Foreign Language Folio. A Guide to Cultural Resources and Field Trip Opportunities in the San Francisco Bay Area for Teachers and Students of Foreign Languages, 1983-85.

Science.gov (United States)

Gonzales, Tony, Ed.; O'Connor, Roger, Ed.

A listing of San Francisco area cultural resources and opportunities of use to foreign language teachers is presented. Included are the following: museums and galleries, schools, art sources, churches, clubs, cultural centers and organizations, publications and publishing companies, restaurants, food stores and markets, travel and tourism,…

Advanced sensing with micro-optical whispering-gallery-mode resonators

CERN Document Server

Righini, Giancarlo C

2017-01-01

This Spotlight examines an increasingly popular class of optical sensors that comprises microresonators based on the propagation of whispering gallery modes (WGMs). Several 2D and 3D WGM microresonators have already proved their capabilities as general-purpose sensors (especially as biosensors), and they have potential applications outside of research laboratories. Topics include the fundamentals of WGM propagation, types and characterization of microresonators, microfabrication issues, categories of sensing (physical, chemical, and biological), and state of the art sensors.

ON THE ART OF ZURAB KONSTANTINOVIÇ TSERETELI

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Terlan Mehdiyeva AZIZZADE

2015-10-01

Full Text Available The creativity of Zurab Konstantinoviç Tsereteli, a world renowned Russian painter from a Georgian origin is the topic of this article. His brave critical and expressionist attitude during both Soviet period and in the aftermath provided him a unique and a privileged position in the art world. Tsreteli, also the current head of the Russian Academy of Arts, has always embraced the socio-political matters and thus managed to be accepted as a contemporary model throughout the periods of his creativity. The painter is the first contemporary Russian artist to hold a solo exhibition in Turkey which took place in Tophane-i Amirane, the Gallery of Mimar Sinan University of Fine Arts, within the frame of cultural relations between Russia and Turkey. This article will touch upon the works of this exhibition as well as the other works of the artist being displayed in the gallery in Moscow which is named after him. ‘Apple’, his prominent work in this gallery, will be given special emphasis.

Landslide Caused Damages in a Gallery

Science.gov (United States)

Poisel, R.; Mair am Tinkhof, K.; Preh, A.

2016-06-01

On October 5th, 2010, cracks were found in a gallery 1.8 m high and 1.4 m wide. The gallery is 100 years old, runs parallel to a valley flank and was excavated in a tectonically strongly stressed, weathered and slightly dipping sandwich of clayey shales, sandstones and marls. The cracks in the roof as well as in the invert ran parallel to the axis of the gallery. Monitoring showed that crack widths were increasing 1.5 mm per year, sidewall distances were increasing 3.5 mm per year, whereas the height of the gallery was decreasing 2.5 mm per year. After eliminating several possible causes of cracking, a landslide producing the damages had to be taken into consideration. Monitoring of the valley flank surface as well as inclinometer readings revealed that a landslide was occurring, loading the gallery lining. Most probably the landslide had been reactivated by excessive rainfall in 2009 as well as by works for the renewal of a weir in the valley bottom. As stabilization of the slope was not an option for several reasons, it was decided to replace the gallery by a new one deeper inside the slope, which will be ready for operation in 2017. Thus the old gallery has to be kept in operation till then and it was decided to reinforce the old gallery by a heavily reinforced shotcrete lining 10 cm thick. As slope displacements went on, cracks in the shotcrete lining developed with a completely different pattern: in the section where the gallery lies completely in the landslide shear zone no cracks formed until now due to heavy reinforcement, whereas in the transition sections stable ground-landslide and landslide-stable ground diagonal tension cracks in the roof due to shear by the landslide developed. Numerical models showed that cracking and spalling of the shotcrete lining would occur only after some centimetres of additional displacements of the slope, which hopefully will not occur before 2017.

Restaurant closures

CERN Document Server

Novae Restauration

2012-01-01

Christmas Restaurant closures Please note that the Restaurant 1 and Restaurant 3 will be closed from Friday, 21 December at 5 p.m. to Sunday, 6 January, inclusive. They will reopen on Monday, 7 January 2013.   Restaurant 2 closure for renovation To meet greater demand and to modernize its infrastructure, Restaurant 2 will be closed from Monday, 17 December. On Monday, 14 January 2013, Sophie Vuetaz’s team will welcome you to a renovated self-service area on the 1st floor. The selections on the ground floor will also be expanded to include pasta and pizza, as well as snacks to eat in or take away. To ensure a continuity of service, we suggest you take your break at Restaurant 1 or Restaurant 3 (Prévessin).

Exhibiting Western Desert Aboriginal painting in Australia’s public galleries: an institutional analysis, 1981-2002

OpenAIRE

Jim Berryman

2012-01-01

This paper documents and analyses the exhibition history of Aboriginal painting in Australia’s public art galleries over a two-decade period. It concentrates on Western Desert acrylics but is not confined to this movement or region alone. Based on a review of catalogues from key exhibitions, it identifies three interpretative frameworks used by curators to validate the presence of Aboriginal painting in the contemporary art realm. These modes of interpretation are called the aesthetic, ethnog...

Beijing Experimental Electronic Musicians on the Phenomenon of Commercialization and Tourism in the Contemporary Chinese Art

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Matic Urbanija

2014-12-01

Full Text Available The article provides opinions of some Beijing experimental electronic musicians about the situation of contemporary art in China and in the world, primarily about the background of the so called Christmas performance in Art District 798's gallery UCCA in Beijing. This was a sort of protest against destroying art with commercialization as the only measure of art gallery's success. The article first describes the situation of contemporary art in the world at the beginning of 21st century as it is described in Julian Stallabrass' book Art Incorporated. It can be deduced from the words of experimental electronic musicians in Beijing that the situation is similar in China. During the debate about the Christmas performance in UCCA gallery, a problem with galleries was emphasize. These became more similar to tourist venues than places for enriching one's thoughts and awareness about the world surrounding us, through artwork. Therefore, the Christmas performance tried to express this sentiment. It offered visitors a tourist show brought to the point of absurd. The employees and the leader of UCCA couldn't comprehend the symbolic meaning of this happening, which, symbolically, took place on Christmas, the most commercialized holiday in the West as well as in China.

‘Historiography and the retracing of Latin American art history’: The Academy of San Carlos and Mexican Art History by Ray Hernández-Durán, Politics, History, and Art in Nineteenth-Century Mexico, London and New York: Routledge, 2017

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Claudia Mattos Avolese

2017-12-01

Full Text Available The Academy of San Carlos and Mexican Art History presents an account of the cultural and political circumstances that led to the installation of the first gallery of colonial art at the Academy of San Carlos in mid-nineteenth century Mexico City, and to the associated publication of the first art historical account of colonial Mexico. The author proposes that these two endeavors relate closely to the ambitions of the Mexican conservative elite to create a Mexican corporate identity based on the colonial past. Ray Hernández-Durán also argues that the gallery and the associated book can be seen as the starting point for the construction of the field of Latin American art history as we know it today.

Exhibiting Western Desert Aboriginal painting in Australia’s public galleries: an institutional analysis, 1981-2002

Directory of Open Access Journals (Sweden)

Jim Berryman

2012-12-01

Full Text Available This paper documents and analyses the exhibition history of Aboriginal painting in Australia’s public art galleries over a two-decade period. It concentrates on Western Desert acrylics but is not confined to this movement or region alone. Based on a review of catalogues from key exhibitions, it identifies three interpretative frameworks used by curators to validate the presence of Aboriginal painting in the contemporary art realm. These modes of interpretation are called the aesthetic, ethnographic and the ownership discourses. Despite being a problematic art at odds with conventional art-historical classifications, Aboriginal painting was elevated to a position of prominence in Australian art history. Institutionally, Western Desert painting found legitimacy in the dominant aesthetic legacy of modernism. This modernist art historiography overrode the minority interests of cultural pluralism and critical postmodernism.

The Strossmayer Gallery in Zagreb in the interwar period: from a utopian project to a renowned institution

Directory of Open Access Journals (Sweden)

Ljerka Dulibic

2016-12-01

Full Text Available The basis of today’s Strossmayer Gallery’s collection is the bequest of European Old Masters’ paintings collected by Bishop J. J. Strossmayer (1815-1905, with the fundamental desire to enlarge the scope of the Croatian cultural tradition through the appropriation of European elite culture. The meaning and function of the Gallery changed considerably over time. Before WWI, the Strossmayer Gallery was a utopian project in the sense that its mission was not only to fabricate what was seen to be a missing artistic past, but also to create the foundations for a future, native art. After WWI, with the formation of the Kingdom of Serbs, Croats and Slovenes, the national state was, at least in some form, realized, and the Gallery now turned its attention to concrete matters. In this paper, we follow the paths of intensive professionalization of the wide range of activities in the interwar period, retracing not only the history of museum presentation, or the history of Art History and of Art Conservation in Croatia, but also some traces of the general development of the dynamic, intertwined and significant relationship between Art History, Art Conservation and the museum. Il nucleo dell’odierna collezione della Galleria Strossmayer è costituito dal lascito delle opere dei maestri antichi europei raccolti dal vescovo J.J. Strossmayer (1815-1905, il cui scopo fondamentale fu di allargare la tradizione culturale croata con l’appropriazione della cultura elitaria europea. Con il passare del tempo, il signifi cato e la funzione della Galleria cambiò considerevolmente. Prima della Prima guerra mondiale la Galleria Strossmayer fu un progetto utopistico nel senso che la sua missione non era solo di riempire il vuoto visto come il passato artistico mancante, ma anche di creare le fondamenta per una futura arte locale. Dopo la guerra, con la formazione del Regno dei Serbi, Croati e Sloveni, lo stato nazionale fu, almeno in un certo senso, realizzato, e

Careers in Culinary Arts

OpenAIRE

Murphy, James Peter

2016-01-01

The purpose of this presentation was to give individuals interested in pursuing a career in culinary arts the advice and access to education surrounding this field. Culinary arts covers the multidisciplinary field and areas of practice and study which includes culinary performing arts (cooking), gastronomy (food studies), bakery and pastry arts, food and beverage studies (bar, restaurant, barista), wine studies , food product development and health, hygiene and nutrition. So many individuals ...

The Institute for Southern Contemporary Art (ISCA

Directory of Open Access Journals (Sweden)

João Enxuto

2016-12-01

Full Text Available João Enxuto and Erica Love are artists and writers living in New York City. Their writing has appeared in Art in America, Mousse Contemporary Art Magazine, Wired, and X-TRA Contemporary Art Quarterly. They have given talks and exhibited work at the Centre Pompidou, Whitney Museum of Art, the New Museum, Anthology Film Archives, Walker Art Center, Yossi Milo Gallery, Carriage Trade, Louisiana Museum in Denmark, ArtCenter/South Florida, and the Tamayo Museum in Mexico City.

Australian doctors and the visual arts. Part 6. Photography.

Science.gov (United States)

Hamilton, D G

This is the final article in this series. In previous articles the contributions of doctors in Australia as painters, sculptors, writers on art and supporters of art galleries and artists have been discussed. Photography is very much a fine art form, and several outstanding doctor-photographers are discussed in this article.

Art and Delusion: Unreality in Art School

Science.gov (United States)

Neher, Ross

2010-01-01

The author teaches painting in a Master of Fine Arts (MFA) program at Pratt Institute in Brooklyn, New York. Each fall semester he asks his students why they have come to Pratt and what they want to do when they graduate. The common answer is to develop as artists and find a commercial gallery to show and sell their work. Some want the MFA degree…

Restaurant volatility and the Iowa City, Iowa, smoke-free restaurant ordinance.

Science.gov (United States)

Sheffer, Megan A; Squier, Christopher A; Gilmore, Gary D

2013-01-01

To determine the economic impact of the Iowa City, Iowa, smoke-free restaurant ordinance (IC-SFRO) using an immediate and novel approach. In this retrospective study, food permit licensure served as the measure to assess the IC-SFRO impact. The Iowa City experience provided an excellent experimental setting, as the ordinance was enacted March 1, 2002, and repealed May 7, 2003, because of preemption. The city of Coralville served as a natural control, as it is contiguous to Iowa City, has similar population demographics, and has never enacted a smoke-free restaurant ordinance. Food permit licensure data for all Iowa City and Coralville restaurants were obtained from the Johnson County Health Department. Differences in restaurant volatility were assessed using Fisher's exact probability test. The number of restaurants increased in both Iowa City and Coralville throughout the ordinance period. The ratio of the total number of restaurants in Iowa City to the total number of restaurants in the Iowa City-Coralville metropolitan area remained stable. The proportion of restaurants for each city did not differ significantly during the preordinance, ordinance, and postordinance periods. The IC-SFRO did not adversely impact the restaurant industry in terms of restaurant closures. The Iowa legislature was urged to draft evidence-based legislation, such as amending preemption of the IC-SFRO, to protect and promote the health of its communities.

Australian doctors and the visual arts. Part 1. Doctor-artists in New South Wales.

Science.gov (United States)

Hamilton, D G

Since Europeans first settled in Australia their doctors have been interested in the visual arts. Some have been hobby painters and sculptors, a few with great distinction. Some have been gallery supporters and administrators. A few have written art books. Some have been outstanding photographers. Of the larger number of doctors who have collected art, only those are mentioned who have made their collections public or have made important donations to galleries. The subject of Australian doctors and the visual arts will be discussed in six articles in this and following issues of the journal. The first deals with doctor-artists in New South Wales.

Improving Novice Radiology Trainees' Perception Using Fine Art.

Science.gov (United States)

Goodman, Thomas Rob; Kelleher, Michael

2017-10-01

To determine if fine art perception training improved performance in novice radiology trainees. On the first day of their residency, 15 radiology residents underwent a basic radiology perception test in which they were shown 15 different radiographs that each had a significant abnormality. This was followed by a focused session of interpretation training at a local art gallery where art experts taught the trainees how to thoroughly analyze a painting. After this fine art session, the residents were once again shown 15 different radiographs and asked, in the same manner as before, to identify the location of the abnormality. The results of both radiograph assessments were then compared. The 15 residents correctly identified the areas of abnormality on 35 of 225 cases pre-art training with a mean score of 2.33 and a SD of 1.4. After art training, the figure for correctly identifying the area of abnormality rose to 94 of 225 cases with a mean score of 6.27 and a SD of 1.79 (P art gallery may be a novel, effective transitional starting point for novice radiology trainees. Copyright © 2017. Published by Elsevier Inc.

Local Area Artworks: Collaborative Art Interpretation On-Site

DEFF Research Database (Denmark)

Polli, Anna Maria; Korn, Matthias; Klokmose, Clemens Nylandsted

2013-01-01

In this paper we present Local Area Artworks, a system enabling collaborative art interpretation on-site deployed during an exhibition in a local art gallery. Through the system, we explore ways to re-connect people to the local place by making use of their personal mobile devices as interfaces...

Art and Architectural Space

DEFF Research Database (Denmark)

Unterrainer, Walter

2014-01-01

art and architectural space museums and other exhibition spaces or how artists learn to love architects Over the last two decades, innumerable new museums, art galleries and other exhibition spaces have been built and opened all over the globe. The most extreme growth happened in China, where...... purpose of ´uniqueness´ often fail to be a ´home´, a large scale ´picture frame´ or a productive space for communicating art and even do not fulfil basic technical aspects in terms of a consistent indoor climate, optimized lighting or safety. The lecture will focus on inspiring examples of spaces for art...

Earth's Climate: Informing and Invoking Change Through Three Streams of Art and Science

Science.gov (United States)

Brey, J. A.; Waller, J. L.; DeMuynck, E.; Weglarz, T. C.

2017-12-01

When art and science exhibitions "Layers: Places in Peril" and `small problems, BIG TROUBLE" premiered, gallery visitors were drawn into the show through a series of features including the size, color and dramatic narrative of the paintings and by their own sentiments for the depicted cities, places and topics of each show. Inside the gallery, people read accompanying essays based on the geoscience, physics, biology and chemistry related to each of the depicted subjects. The result: hearts and minds engaged. Since the art and text dialogues were consciously and carefully crafted to have broad appeal to those without formal backgrounds in art and science, and to people of a range of ages, visitors did not feel they were preached to but rather, that they were a part of a conversation. This approach of producing art and science exhibitions for a wide diversity of gallery visitors and students, reaches a different audience than in discipline-specific classrooms or professional conferences and can inspire people to know and take action on a number of issues, including those related to climate change. As long-time educators of Art and Science, we are fully aware of the importance of those emotional connections in learning and we embraced that approach in our first two shows. Working on a third exhibition, we wish to expand on those deep connections for long-reaching reactions from gallery visitors. Entitled "River Bookends: Headwaters, Delta and the Volume of Stories In Between", our focus is on the multi-disciplinary stories of selected world rivers of the past, present and future. Presented concurrently in a gallery and a planetarium and weaving elements of art, science, music, dance, poetry, technology and interactive opportunities that engage memory and initiate problem solving through the exhibition experience, we stress both the art and science of rivers, their complexity, power and vulnerability to factors including climate change. Through these multisensory

Restaurant closures during holiday period

CERN Multimedia

2015-01-01

CERN restaurant opening times on Friday, 1 May: Restaurant No. 1 will be opened from 7.00 a.m. to 10.00 p.m. Restaurants No. 2 and No. 3 will be closed.   CERN restaurant opening times during the Ascension weekend: Restaurant No. 1 will be open from 7.00 a.m. to 10.00 p.m. on Thursday, 14 and Friday 15 May. Restaurant No. 2 will be closed on Thursday, 14 May and open on Friday, 15 May until 3.30 p.m. (no table service). Restaurant No. 3 will be closed.   CERN restaurant opening times on Whit Monday, 25 May: Restaurant No. 1 will be open from 7.00 a.m. to 10.00 p.m. Restaurants No. 2 and No. 3 will be closed.

Three Renowned Turkish Restaurant

OpenAIRE

2000-01-01

Taha Toros Arşivi, Dosya No: 112-Lokantalar İstanbul Kalkınma Ajansı (TR10/14/YEN/0033) İstanbul Development Agency (TR10/14/YEN/0033) Beyti Meat Restaurant, Divan Restaurant, Park Şamdan Beyti Meat Restaurant Divan Restaurant Park Şamdan

Art imitating high-energy physics

CERN Multimedia

Abbott, A

2000-01-01

Artists have been brought to CERN to learn about particle physics. In response they will each create an original piece of art which will be exhibited in "Signatures of the Invisible", a roadshow that will visit galleries across Europe next year (1/2 page).

Economic effect of restaurant smoking restrictions on restaurant business in Massachusetts, 1992 to 1998.

Science.gov (United States)

Bartosch, William J; Pope, G C

2002-06-01

To determine if restaurant business declines or improves after the implementation of restrictive restaurant smoking policies. Analysis used a pre/post-quasi-experimental design that compared town meals tax receipts before and after the imposition of highly restrictive restaurant smoking policies in adopting versus non-adopting communities. The effect of restaurant smoking policies was estimated using a fixed effects regression model, entering a panel of 84 months of data for the 239 towns in the study. A separate model estimated the effect of restaurant smoking policies on establishments that served alcohol. Change in the trend in meals tax revenue (adjusted for population) following the implementation of highly restrictive restaurant smoking policies. The local adoption of restrictive restaurant smoking policies did not lead to a measurable deviation from the strong positive trend in revenue between 1992 and 1998 that restaurants in Massachusetts experienced. Controlling for other less restrictive restaurant smoking policies did not change this finding. Similar results were found for only those establishments that served alcoholic beverages. Highly restrictive restaurant smoking policies do not have a significant effect on a community's level of meal receipts, indicating that claims of community wide restaurant business decline under such policies are unwarranted.

Beyond the Museum Walls : Situating Art in Virtual Space (Polemic Overlay and Three Movements

Directory of Open Access Journals (Sweden)

Vince Dziekan

2005-01-01

Full Text Available In recognition of digital communication’s profound effects on social relations and institutions, this paper explores the influence of digitisation on our notions of art through the design of its institutions. No longer can the museum, as the primary technology of art, be viewed as just a physical container. With the additional of the hidden infrastructure of electronic and multimedia technologies that are to be found “behind the walls”, as it were, the architectural issues of negotiating spaces and manipulating locative settings for displaying artworks are as much virtual as physical.As a contribution to the negotiation of a distributed aesthetics, this paper entertains the possibility that transplanting art to the virtual site of the Internet disrupts our understanding of art itself. From presence on the gallery wall to the plane of the screen, if this translation offers an alternative way of seeing, then what does the Web offer to a different apperception of art? How to position the digital in the discourse surrounding art and the role it plays within contemporary cultural practice?In an attempt to ground these concerns, I will frame the subsequent discussion by focussing my attention upon one particularly representative instance: The National Gallery of Victoria’s Ian Potter Gallery of Australian Art; recognising in this localised, site-specific experience a microexample of a much more ubiquitous phenomenon.

Developing the Model of "Pedagogical Art Communication" Using Social Phenomenological Analysis: An Introduction to a Research Method and an Example for Its Outcome

Science.gov (United States)

Hofmann, Fabian

2016-01-01

Social phenomenological analysis is presented as a research method for museum and art education. After explaining its methodological background, it is shown how this method has been applied in a study of gallery talks or guided tours in art museums: Analyzing the situation by description and interpretation, a model for understanding gallery talks…

Restaurant 1: dance theatre for a day

CERN Document Server

Caroline Duc

2012-01-01

On Tuesday 31 July, CERN’s Restaurant 1 transformed into a dance studio for the duration of a public rehearsal. The performers from the dance troupe of Geneva choreographer Gilles Jobin, CERN’s current artist in residence, presented their 2011 creation, Spider Galaxies. The result: a voyage of bodies suspended between art and science.   Just two months after the choreographer’s “Strangels” invaded the library, the same bodies returned to take over another iconic CERN space: Restaurant 1. While a black floor covering was spread over the dance floor, bordered on three sides by the glass partitions overlooking the terrace, the four dancers warmed up. Gilles Jobin, the first prize winner of the “Collide@CERN” competition held last March in the dance/performance category, briefly introduced the dance that would follow, called Spider Galaxies. The piece, created in 2011, features four dancers moving to music...

Effects of whispering gallery mode in microsphere super-resolution imaging

Science.gov (United States)

Zhou, Song; Deng, Yongbo; Zhou, Wenchao; Yu, Muxin; Urbach, H. P.; Wu, Yihui

2017-09-01

Whispering Gallery modes have been presented in microscopic glass spheres or toruses with many applications. In this paper, the possible approaches to enhance the imaging resolution by Whispering Gallery modes are discussed, including evanescent waves coupling, transformed and illustration by Whispering Gallery modes. It shows that the high-order scattering modes play the dominant role in the reconstructed virtual image when the Whispering Gallery modes exist. Furthermore, we find that the high image resolution of electric dipoles can be achieved, when the out-of-phase components exist from the illustration of Whispering Gallery modes. Those results of our simulation could contribute to the knowledge of microsphere-assisted super-resolution imaging and its potential applications.

Business Plan: Elpis Restaurant

OpenAIRE

Tran, Luu Quoc Phong

2016-01-01

The purpose of this Bachelor’s thesis is to create a business plan for starting up a restaurant in European – Asian style in Helsinki. While the restaurants are in European or Asian style separately, this restaurant will be unique with dishes which are based on local traditional dishes, traditional Asian dishes and mixture between them as well as creation of new dishes. This business plan is created to minimize the risk when starting up a restaurant. The plan will not only help the restaur...

Information about Restaurants

CERN Multimedia

2007-01-01

Please note that Restaurant 1 will NOT be closed during the weekend of 5th-6th May as previously announced but will be closed Friday 11th May from 15.00 until Sunday 13th May inclusive. Restaurant 2 will be open on Friday 11th May until 20.00 and on Saturday 12th and Sunday 13th April from 9.00 20.00. Hot meals will be served from 12.00 - 14.00 and from 18.00 - 19.30. See http://cern.ch/restaurant2 for more information. Restaurant 2 will be closed on Thursday 17 th May and Friday 18th May for the Ascension bank holiday. Restaurant 1 will remain open for the whole of that weekend (Thursday 17th Sunday 20th May).

Restaurant Forty One Dinner Menu 2017

OpenAIRE

Restaurant Forty One

2017-01-01

This is fine-dining without the stuffiness. The restaurant can host up to 52 guests in the front and main room, with an additional two private dining rooms (with both catering for up to 10 guests each). Tasting menus and special requests are willingly accommodated, and wine tastings and dinner evenings are always available. Our welcoming team are proud to have recently hosted US Secretary of State Hillary Clinton on her visit to Dublin. They now await your visit. “Exquisite works of art, and ...

What menu changes do restaurants make after joining a voluntary restaurant recognition program?

Science.gov (United States)

Gase, Lauren N; Kaur, Mandip; Dunning, Lauren; Montes, Christine; Kuo, Tony

2015-06-01

Programs that recognize restaurants for offering healthful options have emerged as a popular strategy to address the obesity epidemic; however, program fidelity and business responses to such programs are rarely assessed. This study sought to examine how retail restaurants in Los Angeles County chose to comply with participation criteria required by the Choose Health LA Restaurants initiative in the region; the program recognizes restaurants for offering reduced-size portions and healthy children's meals. Menus of all restaurants that joined within 1 year of program launch (n = 17 restaurant brands) were assessed for changes. Nine of the 17 brands made changes to their menus to meet participation criteria for reduced-size portions while 8 of the 10 restaurant brands that offered children's menus made changes to improve the healthfulness of children's meals. Results of this comparative assessment lend support to restaurant compliance with program criteria and menu improvements, even though they are voluntary, representing an important step toward implementing this strategy in the retail environment. Copyright © 2015 Elsevier Ltd. All rights reserved.

Restaurering

DEFF Research Database (Denmark)

Bock, Lars Nicolai

2007-01-01

Kompendiet, der pt. kun foreligger som digital fil på Arkitektskolens hjemmeside, omhandler fagdiciplinen restaurering, sådan som forfatteren ser denne i arkitektfaget. Kompendiet belyser fagdisciplinens omfang, indhold og de forskellige teoretiske og metodiske tilgange, der er til fagområdet...... restaurering. Kompendiet mangler stadig nogle væsentlige kapitler og vil blive færdigskrevet på et senere tidspunkt...

Elements of experience in a restaurant. Case: Restaurant Havis

OpenAIRE

Lindholm, Sofia

2014-01-01

The aim of this thesis is to find out what kind of elements of experience can be found in a Finnish fish and seafood restaurant and what elements the customers find important. The thesis also attempts to examine the service delivery process and the importance of different touchpoints in the service delivery. The thesis goes through culinary trends and if these have a deep affect on visitors of the restaurant. The focus is put on three aspects of the restaurant, which are the food, the atmosph...

Art and Architectural Space

DEFF Research Database (Denmark)

Unterrainer, Walter

2014-01-01

and its content. The urban and spatial question goes far beyond museums and other buildings for art: how in democratic societies should public spaces be supported by art and how can public art support ´cityness´ and meaning versus spaces of consumerism. Famous but egocentric buildings with the main......art and architectural space museums and other exhibition spaces or how artists learn to love architects Over the last two decades, innumerable new museums, art galleries and other exhibition spaces have been built and opened all over the globe. The most extreme growth happened in China, where...... historically considered even the mother of all arts) - but more relevant: what are appropriate architectural spaces for presenting, exhibiting, contemplating, reflecting, meditating, discussing, enjoying, dissenting, debating creations of art. Simplified, this is a question about the relation between package...

Management of Chinese restaurant

OpenAIRE

Cui , Longbo

2009-01-01

With Chinese economy developing rapidly, the Chinese restaurant is under the spotlight, but the management of Chinese restaurant is weak at the moment, especially on the service management, which is an important part of service management in the Chinese restaurant. On the other hand, the managers of Chinese restaurant should pay more attention on the service management for instance brand, service innovation. Service management is core and essential concept for every service company recently, ...

NAIP Status Maps Gallery

Data.gov (United States)

Farm Service Agency, Department of Agriculture — NAIP Status Maps Gallery. These maps illustrate what aerial imagery collection is planned, whats been collected, when it is available and how it is available. These...

Restaurants closed over Christmas

CERN Multimedia

2011-01-01

The restaurants will be closed during the Christmas holiday period : please note that all three CERN Restaurants will be closed from 5 p.m. on Wednesday, 21 December until Wednesday, 4 January inclusive. The Restaurants will reopen on Thursday, 5 January 2012.

Dimensioning of lining galleries in deep clays

International Nuclear Information System (INIS)

Bernaud, D.; Rousset, G.

1991-01-01

The aim of the work presented in this report is to study the mechanical behaviour of lining galleries in deep clays. This text constitutes a part of the researches on the feasibility of a geological disposal of radioactive waste, which the scope is to assure the gallery long term stabilization and also to optimize its dimensioning. In particular, we are interested here in the study of a closure controlled lining, that constitutes a direct application of the convergence-confinement method, especially well fitted to deep clays. The presentation and interpretation of the convergence controlled lining test, which was performed in the experimental gallery of Mol in Belgium, is given in this report. The instrumentation was conceived in order to find out the stress field exerced by the rockmass on the lining, the internal stress field inside the lining and the gallery closure. The analysis of all measurements results, obtained between november 1987 and December 1989, shows that they are all in good agreement and that the lining design was well chosen. Two years after the gallery construction, the average closure is of the order of 2% and the average confinement pressure is about 1.6 MPa (the third of the lithostatic pressure). The time dependent effects of the rockmass are very well modelled by the non linear elasto-viscoplastic law developed at L.M.S. with the laboratory tests. The elastic-plastic model of the lining are shown to be well fitted to simulate the sliding of the ribs. Finally, the numerical results have shown a very good agreement with the measurements results

The Novohrad Museum and Gallery in Lučenec past and present (História a súčasnosť Novohradského múzea a galérie v Lučenci

Directory of Open Access Journals (Sweden)

Michaela Škodová

2016-09-01

Full Text Available The Novohrad Museum and Gallery in Lučenec specializes in the regional history of enamel- and glass-making and visual arts. It holds a collection of over 30,000 art, archeo-logical, historical and ethnological objects. Since 1983, the musem and gallery have been a host to the annual Acquarelle Triennale and since 1989, it has hosted the oldest symposium of its kind in Slovakia, the International Ceramic Symposium, which showcases the contemporary ceramic production in Slovakia. This paper outlines the history of the museum and its focus, concentrating on the work done in the last decade.

The Effect of Active Learning Techniques on Class Teacher Candidates' Success Rates and Attitudes toward Their Museum Theory and Application Unit in Their Visual Arts Course

Science.gov (United States)

Dilmac, Oguz

2016-01-01

The purpose of this study is to examine the effect that using active learning techniques during museum and gallery visits has on teacher candidates' academic success rates in and attitudes toward their Visual Arts Course. In this study, the importance and requirement of education to take place in museums and art galleries is emphasized. The…

Kajian Pustaka Mengenai Restaurant Atmosphere

Directory of Open Access Journals (Sweden)

Adeline Agoes

2015-05-01

Full Text Available Restaurant is one of the businesses that support tourism development. Restaurants nowadays don’t only provide food, but also the service and atmosphere to their customers. The purpose of this study is to discover theaspects defining restaurant atmosphere and the implications of restaurant atmosphere to other particular aspects related to restaurant business. This article is written based on a study conducted through a literature review. Through the examination, it is found that the atmosphere of a restaurant is one important aspect and can be considered as a competitive advantage as well as one of the determinants of customer satisfaction.

Don't Just Applaud - Send Money! The Most Successful Strategies for Funding and Marketing the Arts.

Science.gov (United States)

Reiss, Alvin H.

This handbook/guidebook/manual details marketing and fund-raising strategies that might benefit art organizations. Drawing on sources from the arts community, including orchestras, opera, dance and theater companies, galleries, museums, arts councils, performing arts centers, and a zoo, ideas are presented which have proven successful in actual…

COMMON GROUNDS BETWEEN PRINTMAKING AND STREET ART

Directory of Open Access Journals (Sweden)

Burcak Balamber

2016-09-01

Full Text Available Graffiti movement, born as a result of an effort of the youth, who felt themselves socially excluded and alone, to show their existence and identities during the 1960s, expanded its scope owing to street based artists such as Keith Haring and Jean-Michel Basquiat entering to the galleries, and transformed into an artistic manner of expression having aesthetic concerns by adopting a more inclusive definition ‘street art’. During this transformation of street art,street artists experimented with various methods from many different disciplines and hence created works in a wide range of varieties in terms of plastic and artistic values. Among these disciplines, printmakinghastaken its own place in street artas a discipline thatdeeply influenced street artists.Printmaking has fascinated street artists and become a part of their production process, not only with its philosophy sharing common grounds with street art and advantages in terms of its tecnical practices but also its unique plastic and linear values.Thanks to the opportunities of printmaking, street art has succeeded creating a tremendous impression worldwide, and even positioned itself into today’s greatest museums/gallery halls. This article aims to show how and in what way printmaking has influenced street art being in a transformation since the 1960s, and to put an emphasis on theimportance of printmaking on today’s street art.

Coral Reefs: A Gallery Program, Grades 7-12.

Science.gov (United States)

National Aquarium in Baltimore, MD. Dept. of Education.

Gallery classes at the National Aquarium in Baltimore give the opportunity to study specific aquarium exhibits which demonstrate entire natural habitats. The coral reef gallery class features the gigantic western Atlantic coral reef (325,000 gallons) with over 1,000 fish. The exhibit simulates a typical Caribbean coral reef and nearby sandy…

Statistical Image Properties in Large Subsets of Traditional Art, Bad Art, and Abstract Art.

Science.gov (United States)

Redies, Christoph; Brachmann, Anselm

2017-01-01

Several statistical image properties have been associated with large subsets of traditional visual artworks. Here, we investigate some of these properties in three categories of art that differ in artistic claim and prestige: (1) Traditional art of different cultural origin from established museums and art collections (oil paintings and graphic art of Western provenance, Islamic book illustration and Chinese paintings), (2) Bad Art from two museums that collect contemporary artworks of lesser importance (© Museum Of Bad Art [MOBA], Somerville, and Official Bad Art Museum of Art [OBAMA], Seattle), and (3) twentieth century abstract art of Western provenance from two prestigious museums (Tate Gallery and Kunstsammlung Nordrhein-Westfalen). We measured the following four statistical image properties: the fractal dimension (a measure relating to subjective complexity); self-similarity (a measure of how much the sections of an image resemble the image as a whole), 1st-order entropy of edge orientations (a measure of how uniformly different orientations are represented in an image); and 2nd-order entropy of edge orientations (a measure of how independent edge orientations are across an image). As shown previously, traditional artworks of different styles share similar values for these measures. The values for Bad Art and twentieth century abstract art show a considerable overlap with those of traditional art, but we also identified numerous examples of Bad Art and abstract art that deviate from traditional art. By measuring statistical image properties, we quantify such differences in image composition for the first time.

Industrial Art: Mission to Meaning

Science.gov (United States)

Wilhelm, Mike

2009-01-01

This is a story about industrial art. It is certainly not a story about smart studios and fashionable galleries, subtle techniques and aesthetic beauty. This is a story of sheet rock, nails, and low-grade lumber in the hands of unskilled teenage laborers. While this story boasts of no future museum pieces, it tells a heartwarming story of rare…

Restaurant food cooling practices.

Science.gov (United States)

Brown, Laura Green; Ripley, Danny; Blade, Henry; Reimann, Dave; Everstine, Karen; Nicholas, Dave; Egan, Jessica; Koktavy, Nicole; Quilliam, Daniela N

2012-12-01

Improper food cooling practices are a significant cause of foodborne illness, yet little is known about restaurant food cooling practices. This study was conducted to examine food cooling practices in restaurants. Specifically, the study assesses the frequency with which restaurants meet U.S. Food and Drug Administration (FDA) recommendations aimed at reducing pathogen proliferation during food cooling. Members of the Centers for Disease Control and Prevention's Environmental Health Specialists Network collected data on food cooling practices in 420 restaurants. The data collected indicate that many restaurants are not meeting FDA recommendations concerning cooling. Although most restaurant kitchen managers report that they have formal cooling processes (86%) and provide training to food workers on proper cooling (91%), many managers said that they do not have tested and verified cooling processes (39%), do not monitor time or temperature during cooling processes (41%), or do not calibrate thermometers used for monitoring temperatures (15%). Indeed, 86% of managers reported cooling processes that did not incorporate all FDA-recommended components. Additionally, restaurants do not always follow recommendations concerning specific cooling methods, such as refrigerating cooling food at shallow depths, ventilating cooling food, providing open-air space around the tops and sides of cooling food containers, and refraining from stacking cooling food containers on top of each other. Data from this study could be used by food safety programs and the restaurant industry to target training and intervention efforts concerning cooling practices. These efforts should focus on the most frequent poor cooling practices, as identified by this study.

Restaurant Food Cooling Practices†

Science.gov (United States)

BROWN, LAURA GREEN; RIPLEY, DANNY; BLADE, HENRY; REIMANN, DAVE; EVERSTINE, KAREN; NICHOLAS, DAVE; EGAN, JESSICA; KOKTAVY, NICOLE; QUILLIAM, DANIELA N.

2017-01-01

Improper food cooling practices are a significant cause of foodborne illness, yet little is known about restaurant food cooling practices. This study was conducted to examine food cooling practices in restaurants. Specifically, the study assesses the frequency with which restaurants meet U.S. Food and Drug Administration (FDA) recommendations aimed at reducing pathogen proliferation during food cooling. Members of the Centers for Disease Control and Prevention’s Environmental Health Specialists Network collected data on food cooling practices in 420 restaurants. The data collected indicate that many restaurants are not meeting FDA recommendations concerning cooling. Although most restaurant kitchen managers report that they have formal cooling processes (86%) and provide training to food workers on proper cooling (91%), many managers said that they do not have tested and verified cooling processes (39%), do not monitor time or temperature during cooling processes (41%), or do not calibrate thermometers used for monitoring temperatures (15%). Indeed, 86% of managers reported cooling processes that did not incorporate all FDA-recommended components. Additionally, restaurants do not always follow recommendations concerning specific cooling methods, such as refrigerating cooling food at shallow depths, ventilating cooling food, providing open-air space around the tops and sides of cooling food containers, and refraining from stacking cooling food containers on top of each other. Data from this study could be used by food safety programs and the restaurant industry to target training and intervention efforts concerning cooling practices. These efforts should focus on the most frequent poor cooling practices, as identified by this study. PMID:23212014

Multiplicity and Self-Identity: Trauma and Integration in Shirley Mason's Art

Science.gov (United States)

Thompson, Geoffrey

2011-01-01

This viewpoint appeared in its original form as the catalogue essay that accompanied the exhibition "Multiplicity and Self-Identity: Trauma and Integration in Shirley Mason's Art," curated by the author for Gallery 2110, Sacramento, CA, and the 2010 Annual Conference of the American Art Therapy Association. The exhibition featured 17 artworks by…

Career Focus: Culinary Arts--Education for a Taste of Success

Science.gov (United States)

Reese, Susan

2004-01-01

Career and technical education is serving up great opportunities for students in culinary arts programs across the country. According to the National Restaurant Association (NRA), it is estimated that a total of 13.5 million workers will be needed for the rapidly growing restaurant and food-service industry by the year 2014. This article provides…

Chinese restaurant syndrome

Science.gov (United States)

Chinese restaurant syndrome is a set of symptoms that some people have after eating Chinese food. A food additive ... Chinese restaurant syndrome is most often diagnosed based on the symptoms. The health care provider may ask the following ...

Incorporation And Exploration Of Local Imageries And Identities In Malaysia's Graffiti Art

OpenAIRE

Sarena Abdullah; Norshahidan Mohamad

2015-01-01

The production of graffiti art in Malaysia can be traced back to the late 1990’s. Since then, graffiti art has beenembraced by local municipalities as well as the National Visual Art Gallery (NVAG) in their public programming and activities. Despite these positive developments, how the local graffiti artists infused local imageries and indentities in their work had not been examined. The parallels between graffiti art practices and the development of modern art in Malaysia, made the emergence...

The Use of Market Feasibility Studies in the Restaurant Industry for Small and Medium-sized Restaurants

OpenAIRE

Kolster, Maria

2017-01-01

The goals of this thesis are to provide the reader with new information about market feasibility studies in the restaurant industry and to design a market feasibility template for the international restaurant industry which can be used for small and medium-sized restaurants before entering the market. The objectives are to define the ideal factors of a market feasibility study for the international restaurant industry, to learn and become an expert in feasibility studies for the restaurant i...

Restaurant closures: summer 2014

CERN Multimedia

2014-01-01

Restaurant 2 Table service/brasserie: closed from Monday 28 July to Friday 12 September (open upon reservation for groups of 20+)   Snack bars Bldg. 54: closed from Monday 7 July to Friday 12 September (self-service Nespresso machine available) Bldg. 40: closed every day at 4.30 p.m instead of 5 p.m. from Monday 7 July to Friday 12 September   Jeûne Genevois Restaurant 2, Restaurant 3, Bldg. 6, Bldg. 13, Bldg. 30 and Bldg. 54 will all be closed 11 and 12 September 2014 Bldg. 40 and Restaurant 1 will remain open

Ananda Restaurant Wine List 2017

OpenAIRE

Ananda Restaurant

2017-01-01

Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. A series of superlative restaurant reviews quickly cemented its reputation as one of Ireland’s finest dining experiences. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementing t...

Ananda Restaurant Value Menu 2017

OpenAIRE

Ananda Restaurant

2017-01-01

Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. A series of superlative restaurant reviews quickly cemented its reputation as one of Ireland’s finest dining experiences. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementing t...

Ananda Restaurant Lunch Menu 2017

OpenAIRE

Ananda Restaurant

2017-01-01

Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. A series of superlative restaurant reviews quickly cemented its reputation as one of Ireland’s finest dining experiences. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementing t...

Promenade Among Words and Things: The Gallery as Catalogue, the Catalogue as Gallery

Directory of Open Access Journals (Sweden)

Mari Lending

2015-12-01

Full Text Available In the mid nineteenth century new casting techniques allowed for the production of huge architectural fragments. Well-selected collections could ideally display perfect series in galleries in which the visitor could wander among monuments and experience architecture history on full scale. The disembodied material of plaster was considered capable of embodying a number of modern historical taxonomies and aesthetical programs, most importantly chronology, comparison, style, and evolution. Veritable showcases of historicism, the casts could illustrate in spatial arrangements new conceptions on the history, contemporaneity and future of architecture. Plaster cast became a main medium in which to publish antiquities as novelties for grand audiences, taking the printed and published beyond the two-dimensional space of words and images. However, due to the increasing market of casts and their sheere size and weight, the reproductions as mounted in the galleries often behaved as unruly as architecture does outside curatorial control. In the end only the catalogues, the paper versions of these imaginary museums were capable to create the orders that their plaster referents constantly aspired to destroy. An important chapter in the history of the architecture museum these plaster monuments belong to a part of architectural print culture in which catalogues were curated and galleries edited. Metaphors drawn from the realm of writing saturated the discourse on the display of casts. Images and texts fluctuated and the image-objects were compared to books, paper, pages, documents and libraries but above all to illustrations inviting promenades in time and space.

Pembangunan Model Restaurant Management System

OpenAIRE

Fredy Jingga; Natalia Limantara

2014-01-01

Model design for Restaurant Management System aims to help in restaurant business process, where Restaurant Management System (RMS) help the waitress and chef could interact each other without paper limitation.  This Restaurant Management System Model develop using Agile Methodology and developed based on PHP Programming Langguage. The database management system is using MySQL. This web-based application model will enable the waitress and the chef to interact in realtime, from the time they a...

Special restaurant opening times

CERN Document Server

HR Department

2008-01-01

1-EASTER Restaurant No. 1 (Novae) will be closed from Friday, 21 March to Monday, 24 March inclusive and will re-open at 7.00 a.m. on Tuesday, 25 March. Restaurant No. 2 (DSR) will remain open during the four days in question (the opening hours can be consulted at: http://resto2.web.cern.ch/resto2/Events/easter2008.html 2-ASCENSION Restaurant No. 2 (DSR) will be closed from Thursday, 1st May to Friday, 2 May. Restaurant No. 2 (Novae) will remain open during the two days in question (from 7.00 a.m. to 10.00 p.m. on the Thursday and from 7.00 till midnight, as usual, on the Friday).

Restaurant Selection in Dublin

OpenAIRE

Cullen, Frank

2012-01-01

The primary objective of this research was to investigate the selection process used by consumers when choosing a restaurant to dine. This study examined literature on consumer behaviour, restaurant selection, and decision-making, underpinning the contention that service quality is linked to the consumer’s selection of a restaurant. It supports the utility theories that consumers buy bundles of attributes that simultaneously combined represent a certain level of service quality at a certain p...

Survey of restaurants regarding smoking policies.

Science.gov (United States)

Williams, Alcia; Peterson, Elizabeth; Knight, Susan; Hiller, Marc; Pelletier, Andrew

2004-01-01

The New Hampshire Indoor Smoking Act was implemented in 1994 to protect the public's health by regulating smoking in enclosed places. A survey was conducted of New Hampshire restaurants to determine smoking policies, to determine restaurant characteristics associated with smoking policies, and to evaluate compliance with the Indoor Smoking Act. A list of New Hampshire restaurants was obtained from a marketing firm. Establishments were selected randomly until 400 had completed a 22-question telephone survey. Forty-four percent of restaurants permitted smoking. Characteristics positively associated with permitting smoking were being a non-fast-food restaurant, selling alcohol, selling tobacco, and having greater than the median number of seats. Of restaurants permitting smoking, 96.1% had a designated smoking area, 87.0% had a ventilation system to minimize secondhand smoke, 83.6% had a physical barrier between smoking and nonsmoking areas, and 53.1% exhibited signs marking the smoking area. Forty percent of restaurants permitting smoking met all four requirements of the Indoor Smoking Act. Smoking policies differ, by type of restaurant. Compliance with the Indoor Smoking Act is low.

The Art of Buddhism. A Teacher's Guide.

Science.gov (United States)

Forsgren, Krista; Benskin, Elizabeth

While the art of Buddhism has an enduring tradition throughout Asia, this teaching guide focuses on the cultures of three countries in which the Smithsonian's Freer and Sackler Galleries' collections are particularly strong: India, China, and Japan. The guide identifies grade level appropriateness for some lessons and activities. It contains 15…

Enquête de satisfaction des restaurants

CERN Multimedia

Staff Association

2016-01-01

Comité de surveillance des restaurants L’Association du personnel est représentée dans plusieurs comités dont le Comité de surveillance des restaurants (CSR) qui a pour mandat : de donner son avis sur toute question relative à la politique générale de l’Organisation en matière de restauration sur le site, y compris en ce qui concerne les termes et l’attribution des contrats d’exploitation des restaurants ; de définir dans le cadre des contrats d’exploitation des restaurants, les prestations correspondant aux besoins et, dans la mesure du possible, aux désirs du personnel ; de surveiller les prestations des restaurants, y compris en ce qui concerne la qualité et la préparation des produits ; de négocier avec les concessionnaires des restaurants au sujet des tarifs et de surveill...

Application of gallery-drilling exploration in underground uranium mining and its evaluation

International Nuclear Information System (INIS)

Chen Ruichun; Zou Guohe

1990-01-01

Combination method of gallery and drilling is an effective one in production exploration. On the basis of the 20 years practice of a uranium mine using the gallery-drilling combination method in production exploration, the advantages, applications, engineering networks, principles of application of the gallery-drilling combination method and the results of its application are described

Neighborhood Disparities in the Restaurant Food Environment.

Science.gov (United States)

Martinez-Donate, Ana P; Espino, Jennifer Valdivia; Meinen, Amy; Escaron, Anne L; Roubal, Anne; Nieto, Javier; Malecki, Kristen

2016-11-01

Restaurant meals account for a significant portion of the American diet. Investigating disparities in the restaurant food environment can inform targeted interventions to increase opportunities for healthy eating among those who need them most. To examine neighborhood disparities in restaurant density and the nutrition environment within restaurants among a statewide sample of Wisconsin households. Households (N = 259) were selected from the 2009-2010 Survey of the Health of Wisconsin (SHOW), a population-based survey of Wisconsin adults. Restaurants in the household neighborhood were enumerated and audited using the Nutrition Environment Measures Survey for Restaurants (NEMS-R). Neighborhoods were defined as a 2- and 5-mile street-distance buffer around households in urban and non-urban areas, respectively. Adjusted linear regression models identified independent associations between sociodemographic household characteristics and neighborhood restaurant density and nutrition environment scores. On average, each neighborhood contained approximately 26 restaurants. On average, restaurants obtained 36.1% of the total nutrition environment points. After adjusting for household characteristics, higher restaurant density was associated with both younger and older household average age (P restaurant food environment in Wisconsin neighborhoods varies by age, race, and urbanicity, but offers ample room for improvement across socioeconomic groups and urbanicity levels. Future research must identify policy and environmental interventions to promote healthy eating in all restaurants, especially in young and/or rural neighborhoods in Wisconsin.

Promoting Influenza Vaccination to Restaurant Employees.

Science.gov (United States)

Graves, Meredith C; Harris, Jeffrey R; Hannon, Peggy A; Hammerback, Kristen; Parrish, Amanda T; Ahmed, Faruque; Zhou, Chuan; Allen, Claire L

2016-09-01

To evaluate an evidence-based workplace approach to increasing adult influenza vaccination levels applied in the restaurant setting We implemented an intervention and conducted a pre/post analysis to determine effect on vaccination. Eleven Seattle-area restaurants. Restaurants with 25+ employees speaking English or Spanish and over 18 years. Restaurants received influenza vaccination promotion materials, assistance arranging on-site vaccination events, and free influenza vaccinations for employees. Pre/post employee surveys of vaccination status with direct observation and employer interviews to evaluate implementation. We conducted descriptive analysis of employee survey data and performed qualitative analysis of implementation data. To assess intervention effect, we used a mixed-effects logistic regression model with a restaurant-specific random effect. Vaccination levels increased from 26% to 46% (adjusted odds ratio 2.33, 95% confidence interval 1.69, 3.22), with 428 employees surveyed preintervention, 305 surveyed postintervention, and response rates of 73% and 55%, respectively. The intervention was effective across subgroups, but there were restaurant-level differences. An access-based workplace intervention can increase influenza vaccination levels in restaurant employees, but restaurant-level factors may influence success. © 2016 by American Journal of Health Promotion, Inc.

Conveying Environmental Issues with and through Art

Science.gov (United States)

Abeles, K. V.

2016-12-01

Art has the ability to convey serious environmental issues, inspiring people to respond personally Kim Abeles is an artist who crosses disciplines and media to explore and map urban and global environments. She has exhibited with a unique range of collaborators including smog control agencies, science and natural history museums, and educational and healthcare professionals. Her work has been exhibited across the world. Since 1985, her art projects have explored topics including air and water pollution, refuse and recycling, and consumption. This presentation will discuss three unconventional art projects from inspiration to impact including results. Most can be replicated in any educational or community setting to increase understanding of environmental issues. Abeles's Smog Collector series makes images from polluted air, helping viewers to see the air they breathe in an accessible, engaging, and visceral way. In addition to exhibitions of this work in art museums and galleries, it has been displayed in vehicle emissions testing booths to increase awareness and behavior change, and the process has been taught as curriculum in schools. Abeles sees consumption as a primary problem that leads to environmental decay. Her Paper Person was made from the California Science Center's paper trash that was generated on a single day by their visitors (Earth Day 2009). The 40' x 48' sculpture is in the permanent collection of the CSC, and the text accompanying the artwork prompts visitors to consider bringing their lunches next time instead of buying fast food. Similarly, Paper Person (Harvard Westlake School) is a figurative sculpture made of one week of students' paper trash. Exhibited in the school's gallery, students were able to identify their own scraps, and to see how their consumption and trash adds up. When the artwork was exhibited, the school decided to change the way they handled their lunch preparation, bottled water, and trash. gallery-of-solutions was a recent

Restaurant eating in nonpurge binge-eating women.

Science.gov (United States)

Timmerman, Gayle M

2006-11-01

This study describes restaurant-eating behaviors for nonpurge binge-eating women in comparison to dieters. Restaurant-eating behaviors were determined from a content analysis of 14-day food diaries using a convenience sample of 71 women who reported binging without purging and 46 dieters without a recent binge history. Comparing bingers to dieters, there were no significant differences in frequency of eating out, dessert consumption at restaurants, or fast food eating. Bingers more often perceived restaurant eating to be uncontrolled and excessive. Both bingers and dieters consumed significantly more calories (226-253 kcal) and fat (10.4-16.0 gm) on restaurant days. Extra calories consumed on restaurant-eating days may contribute to weight gain over time, especially with frequent restaurant eating. Restaurants may present a high-risk food environment for bingers and dieters, contributing to loss of control and excess consumption.

National Gallery in Prague

Czech Academy of Sciences Publication Activity Database

Mikeš, Stanislav; Haindl, Michal; Holub, Radek

2011-01-01

Roč. 2011, č. 86 (2011), s. 23-24 ISSN 0926-4981 R&D Projects: GA MŠk(CZ) LG11009 Institutional research plan: CEZ:AV0Z10750506 Keywords : virtrual reality * information system Subject RIV: BD - Theory of Information http://library.utia.cas.cz/separaty/2011/RO/haindl-national gallery in prague.pdf

Lesbian identity and the politics of representation in Betty Parsons's gallery.

Science.gov (United States)

Gibson, A

1994-01-01

Although Betty Parsons had been unusually open about her love relationships with women in the twenties and thirties, she later became reticent, retiring to the closet. Her increased discretion after World War II, during the Cold War, coincided with her rise as the art dealer most prominently associated with the international emergence of Abstract Expressionism. Parsons incurred the objections of her Abstract Expressionists, however, by showing artists who included both abstraction and naturalism in their work, such as Sonia Sekula, Forrest Bess, and Hedda Sterne. This article examines her definition of abstraction as difference through her friend Theodoros Stamos's notion of camp and helps to explain her admiration of Barnett Newman despite her refusal to devote her gallery exclusively to his narrower version of significant abstraction.

LIMITED RESTAURANT SERVICE : EASTER WEEKEND

CERN Multimedia

Restaurant Supervisory Committee

2002-01-01

As Friday 29 March and Monday 1st April 2002 are CERN holidays, restaurants no. 1 (COOP, bldg. 501- Meyrin) and no. 3 (Avenance, bldg. 866 - Prévessin) will be closed and will remain so on Saturday and Sunday 30-31 March. They will reopen on Tuesday 2 April at 7h00. During these four days, a limited service will be provided by restaurant no. 2 (DSR, bldg. 504 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30. On Thursday 28 March, all three restaurants will operate according to the usual times except for restaurant no. 1 which will close at 21h00 instead of 1 o'clock in the morning. Restaurant Supervisory Committee Tel. 77551

LIMITED RESTAURANT SERVICE: EASTER WEEKEND

CERN Multimedia

Restaurant Supervisory Committee

2001-01-01

As Friday 13 and Monday 16 April 2001 are CERN holidays, restaurants no. 1 (COOP, bldg. 501- Meyrin) and no. 3 (Générale de Restauration, bldg. 866 - Prévessin) will be closed and will remain so on Saturday 14 and Sunday 15 April. They will reopen on Tuesday 17 April at 7h00. During these four days, a limited service will be provided by restaurant no. 2 (DSR, bldg. 504 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30. On Thursday 12 April, all three restaurants will operate according to the usual times except for restaurant no 1, which will close at 21h00 instead of 1 o'clock in the morning.

LIMITED RESTAURANT SERVICE : EASTER WEEKEND

CERN Multimedia

Restaurant Supervisory Committee

2002-01-01

As Friday, March 29 and Monday, April 1st, 2002 are CERN holidays, restaurants no. 1 (COOP : Bldg. 501- Meyrin) and no. 3 (Avenance : Bldg. 866 - Prévessin) will be closed and will remain so on Saturday and Sunday, March 30 - 31. They will reopen on Tuesday, April 2 at 7h00. During these four days, a limited service will be provided by restaurant no. 2 (DSR : Bldg. 504 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30. On Thursday, March 28, all three restaurants will operate according to the usual times except for restaurant no. 1 which will close at 21h00 instead of 1 o'clock in the morning.   Restaurant Supervisory Committee, tel. 77551

Nutrition-labeling regulation impacts on restaurant environments.

Science.gov (United States)

Saelens, Brian E; Chan, Nadine L; Krieger, James; Nelson, Young; Boles, Myde; Colburn, Trina A; Glanz, Karen; Ta, Myduc L; Bruemmer, Barbara

2012-11-01

Recent attempts to improve the healthfulness of away-from-home eating include regulations requiring restaurants to post nutrition information. The impact of such regulations on restaurant environments is unknown. To examine changes in restaurant environments from before to after nutrition-labeling regulation in a newly regulated county versus a nonregulated county. Using the Nutrition Environment Measures Survey-Restaurant version audit, environments within the same quick-service chain restaurants were evaluated in King County (regulated) before and 6 and 18 months after regulation enforcement and in Multnomah County (nonregulated) restaurants over a 6-month period. Data were collected in 2008-2010 and analyses conducted in 2011. Overall availability of healthy options and facilitation of healthy eating did not increase differentially in King County versus Multnomah County restaurants aside from the substantial increase in onsite nutrition information posting in King County restaurants required by the new regulation. Barriers to healthful eating decreased in King County relative to Multnomah County restaurants, particularly in food-oriented establishments. King County restaurants demonstrated modest increases in signage that promotes healthy eating, although the frequency of such promotion remained low, and the availability of reduced portions decreased in these restaurants. The healthfulness of children's menus improved modestly over time, but not differentially by county. A restaurant nutrition-labeling regulation was accompanied by some, but not uniform, improvements in other aspects of restaurant environments in the regulated compared to the nonregulated county. Additional opportunities exist for improving the healthfulness of away-from-home eating beyond menu labeling. Copyright © 2012 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Publicly Accessible Art Collections in Copenhagen during the Napoleonic Era

DEFF Research Database (Denmark)

Svenningsen, Jesper

2015-01-01

collections of Old Masters, the Moltke Gallery opened in 1804 as the first fully accessible collection of this kind. Though this happened almost by coincidence, as Count Moltke had simply found himself unable to dispose of his father’s collection and decided to put it on show, his initiative soon found...... ideological backing in a period of wartime nationalism. In this climate, the exhibiting of private art collections was increasingly represented as an act of patriotism and charity. The foremost representative of this movement was the idealist collector Hans West, whose own gallery ultimately came to play...

Restaurant Management System Over Private Network

OpenAIRE

Amanat Dhillon; Shreya Tuli

2017-01-01

Restaurant Management System over Private Network is an automated business environment which allows restaurants to reduce operational costs increase efficiency of business improve customer satisfaction cut down labour costs decrease order processing time and provide better Quality-of-ServiceQ-S. This system manages a digital menu allowing the customers to place orders easily. Authentication fields for employees enable better administration of the restaurant. The whole restaurant is integrated...

The Library and Museum for the Performing Arts at Lincoln Center

Science.gov (United States)

Sperber, Ann

1972-01-01

The Lincoln Center Library offers a variety of services, including circulating collections, art galleries, a bookstore, free movies, a children's room, special exhibits, and a small, neat auditorium that features everything from community drama to film retrospectives. (Author/NH)

Coffee, Cake & Culture: Evaluation of an art for health programme for older people in the community.

Science.gov (United States)

Roe, Brenda; McCormick, Sheila; Lucas, Terri; Gallagher, Wendy; Winn, Andrea; Elkin, Sophie

2016-07-01

Arts for health initiatives and networks are being developed in a number of countries and an international literature is emerging on the evidence of their benefits to people's health, wellbeing and quality of life. Engagement in cultural and creative arts by older people can increase their morale and self-confidence and provides opportunities for social connection. Museums and galleries are increasingly required to justify their expenditure, reach and impact and some are working in partnership with local councils, hospitals, schools and communities to improve access to their collections. There is a body of literature emerging that describes such initiatives but empirical evidence of their benefits is less developed. This article reports an evaluation of an art for health initiative - Coffee, Cake & Culture organised and delivered by Whitworth Art Gallery and Manchester Museum in 2012 for older people living in a care home and a supported living facility. The study has identified the benefits and impacts of the arts for health programme and its feasibility for older people, with or without diagnosed memory loss - dementia, living in a care home or supported living facility and their care staff. The findings demonstrate there were benefits to the older people and their care staff in terms of wellbeing, social engagement, learning, social inclusion and creativity. These benefits were immediate and continued in the short term on their return home. The majority of older people and care staff had not previously been to the art gallery or museum and the programme encouraged creative arts and cultural appreciation which promoted social inclusion, wellbeing and quality of life. The programme is feasible and important lessons were identified for future planning. Further research involving partnerships of researchers, arts for health curators, artists, care staff, older people and their families is warranted. © The Author(s) 2014.

Effect of Galleries on Thermal Conditions of Urban Open Areas

Directory of Open Access Journals (Sweden)

Shahab Kariminia

2016-06-01

Full Text Available Computer simulations were performed by ENVI-met model along with physical measurements in two urban squares under hot summer conditions in Isfahan, central Iran. Each scenario concentrated on adding or extending galleries in each square. The results confirmed the role of galleries on thermal conditions; however, it was found that the effectiveness of this strategy depends on the square geometry. It presented higher efficiency for the small square with higher H/W ratio. This solution is advisable for smaller squares and when the peripheral parts are frequently used compared to the middle areas. Galleries are most efficient when allowing enough natural ventilation.

A gallery approach for off-angle iris recognition

Science.gov (United States)

Karakaya, Mahmut; Yoldash, Rashiduddin; Boehnen, Christopher

2015-05-01

It has been proven that hamming distance score between frontal and off-angle iris images of same eye differs in iris recognition system. The distinction of hamming distance score is caused by many factors such as image acquisition angle, occlusion, pupil dilation, and limbus effect. In this paper, we first study the effect of the angle variations between iris plane and the image acquisition systems. We present how hamming distance changes for different off-angle iris images even if they are coming from the same iris. We observe that increment in acquisition angle of compared iris images causes the increment in hamming distance. Second, we propose a new technique in off-angle iris recognition system that includes creating a gallery of different off-angle iris images (such as, 0, 10, 20, 30, 40, and 50 degrees) and comparing each probe image with these gallery images. We will show the accuracy of the gallery approach for off-angle iris recognition.

Economic effect of restaurant smoking restrictions on restaurant business in Massachusetts, 1992 to 1998

OpenAIRE

Bartosch, W; Pope, G

2002-01-01

Design: Analysis used a pre/post-quasi-experimental design that compared town meals tax receipts before and after the imposition of highly restrictive restaurant smoking policies in adopting versus non-adopting communities. The effect of restaurant smoking policies was estimated using a fixed effects regression model, entering a panel of 84 months of data for the 239 towns in the study. A separate model estimated the effect of restaurant smoking policies on establishments that served alcohol.

Official CERN holidays | Restaurant opening hours

CERN Multimedia

2013-01-01

Please note that the CERN Restaurants will have the following opening hours during the upcoming holidays: Restaurant #1 will be open from 7 a.m. to 11 p.m. on Wednesday 1 May, Thursday 9 May (Ascension Thursday) and Monday 20 May (Pentecost) - on Friday 10 May the restaurant will be open at the usual times. Restaurant #2 will be closed over the 3 official CERN holidays, but will be open on Friday 10 May at the usual times (brasserie will be closed). Restaurant #3 will be closed over the 3 official CERN holidays, as well as Friday 10 May.

Presence and its absences. The 17th century gallery picture

DEFF Research Database (Denmark)

Bogh, Mikkel

A discussion of how pictures made specifically for the gallery viewer in the 17th century produce certain kinds of presence in order to catch attention......A discussion of how pictures made specifically for the gallery viewer in the 17th century produce certain kinds of presence in order to catch attention...

Art review Keith Tyson, South London Gallery, London

CERN Multimedia

Jones, J

2002-01-01

Keith Tyson's new exhibition is called Supercollider, the nickname of the CERN particle accelerator in Geneva. "Tyson's attempts to evoke the wonders of the universe include a sphere that changes colour (at least this is pretty), a big, tedious revolving machine with pieces of meteor stuck to it, a massive painting of the "infinite cellular blanket" that resembles a jokey version of the last days of 1960s art, and a 12-part drawing that can be arranged in any order called A Night in a Billion. Chance and the infinite unlikeliness of existence is his heavily stated theme."

What's Cooking at the Restaurant School

Science.gov (United States)

Binzen, Peter

1975-01-01

Describes the operation and program of the Restaurant School in Philadelphia, which in a one-year course of formal instruction and on-the-job training teaches students how to own and operate small restaurants and invests in the restaurants of some of its graduates. (JT)

Introduction: Art and finance

Directory of Open Access Journals (Sweden)

Gerald Nestler

2016-12-01

Full Text Available The editorial premise of this special issue is that the adage ‘art and money do not mix’ is now wholly untenable. As detailed in our extended interview with Clare McAndrew, the art market has grown rapidly over the last twenty years, leading to systemic and structural changes in the art field. For some, this growth of the market and its significance for art is an institutional misfortune that, for all of its effects, is nonetheless inconsequential to the normative claim that art and money shouldn’t mix. This commonplace premise looks to keep the sanctity or romance of art from the business machinations of market mechanisms, as eloquently summarised by Oscar Wilde’s definition of cynicism (‘knowing the price of everything and the value of nothing’. This issue repudiates that normative moral code, and precisely for the reasons just stated: by now, the interests of the art market permeate all the way through the art system. The interests of the art market shape what is exhibited and where; what kinds of discourse circulate around which art (or even as art and in what languages; and what, in general, is understood to count as art. In short, the art market – comprising mainly of collectors, galleries and auction houses – is now the primary driver in what is valuable in art.

Pembangunan Model Restaurant Management System

Directory of Open Access Journals (Sweden)

Fredy Jingga

2014-12-01

Full Text Available Model design for Restaurant Management System aims to help in restaurant business process, where Restaurant Management System (RMS help the waitress and chef could interact each other without paper limitation.  This Restaurant Management System Model develop using Agile Methodology and developed based on PHP Programming Langguage. The database management system is using MySQL. This web-based application model will enable the waitress and the chef to interact in realtime, from the time they accept the customer order until the chef could know what to cook and checklist for the waitress wheter the order is fullfill or not, until the cahsier that will calculate the bill and the payment that they accep from the customer.

The Habitable Zone Gallery and its Applications

Science.gov (United States)

Gelino, Dawn M.; Kane, S. R.

2012-05-01

The Habitable Zone Gallery (www.hzgallery.org) is a service to the exoplanet community which provides Habitable Zone (HZ) information for each of the exoplanetary systems with known planetary orbital parameters. The service includes a sortable table, a plot with the period and eccentricity of each of the planets with respect to their time spent in the HZ, a gallery of known systems which plot the orbits and the location of the HZ with respect to those orbits, and orbital movies. Here we discuss various educational and scientific applications of the site such as target selection, exploring planets with eccentric orbits, and investigating habitability.

An innovative art therapy program for cancer patients.

Science.gov (United States)

Deane, K; Fitch, M; Carman, M

2000-01-01

Art therapy is a healing art intended to integrate physical, emotional, and spiritual care by facilitating creative ways for patients to respond to their cancer experience. A new art therapy program was designed to provide cancer patients with opportunities to learn about the McMichael Canadian Art Collection and to explore personal feelings about their cancer experience through combined gallery and studio components. The role of the facilitator was to assist in the interpretation of a participant's drawing in order to reveal meaning in the art. This paper presents patients' perspectives about the new art therapy program. Content analysis of participant feedback provided information about the structure, process, and outcomes of the program. Evaluation of the art therapy/museum education program demonstrated many benefits for cancer patients including support, psychological strength, and new insights about their cancer experience.

RESTAURANT No. 1

CERN Multimedia

2002-01-01

Customers are kindly requested to note the modified opening times of restaurant no. 1 from Monday, February 4 to Sunday, March 3, 2002 : from Monday to Friday 07h00 - 23h00 Saturday / Sunday 08h00 - 21h00 Hot meals will be served between 11h30 and 14h00, then from 18h00 to 19h30. Restaurant Supervisory Committee, tel. 77551

Renovation works at Restaurant 1

CERN Document Server

2006-01-01

Due to the age of the present kitchen and freeflow installations in Restaurant 1, essential renovations are due to be carried out. The planned period for this project is September 2006 to May 2007. Work on the self-service area of the restaurant will commence in November. Every effort will be made to minimise the inconvenience caused to users of the restaurant and we thank you in advance for your co-operation during this period.

Art + Bioéthique : expériences interdisciplinaires dans une galerie émergente

Directory of Open Access Journals (Sweden)

Lorrain, Aïda

2016-09-01

Full Text Available This review retraces the exhibition and the principle events of the collaborative project Art + Bioéthique. These were held at the Montreal gallery Espace Projet from February 25 to March 21, 2016.

Contemporary Romanian Art in the United States1

Directory of Open Access Journals (Sweden)

Altman Dana

2014-08-01

Full Text Available The article discusses the recent international interest in contemporary Romanian art and its growth in market share, with a focus on the United States. The theme is followed thorough in numerous museum exhibitions, increased collector following, art fair presence, gallery representation and auction activity initially in Europe and the United States. The phenomenon is discussed both in the context of the larger international movement conducive to the contemporary art price bubble, and in that of the local socio-economic changes. My chief interest lies in the factors leading up to the entry of post 1989 Romanian art in the global arena as a manifestation of market forces in the field. The analysis follows its grass roots local emergence through non-profit institutions, individual artists, small publications, low budget galleries, as well as the lack of contribution (with few notable exceptions of state institutions, while pointing out the national context of increasing deregulation of social support systems resulting in lack of focus on cultural manifestations. The conclusion is that the recent ascent of contemporary Romanian art (and coincidentally, the award winning contemporary Romanian cinematography is a fortuitous convergence of various factors, among which, increased international mobility and sharing. At the same time, it is also the result of the evolution of various individual artists that pursued a form of art rooted in Romanian artistic tradition but with a focus on the symbolic figurative. The result is a personal semiotics of raising the mundane to extraordinary levels that reconfigured the anxiety of entering a new system into an unmistakable and lasting visual language.

Higgs boson pizza day | 4 July 2016 | Restaurant 1

CERN Multimedia

2016-01-01

Four years after the historic announcement of the discovery of the Higgs boson at CERN, a collaboration between INFN and CERN has declared 4 July 2016 “Higgs Boson Pizza Day”.    The Novae Restaurant 1 at CERN will offer two special “Higgs Boson Pizzas” (one vegetarian and one ham and cheese), from 11.30 a.m. to 2.15 p.m., for the usual pizza price. The idea was born in Naples (where else?), the hometown of Pierluigi Paolucci, who - while chatting with INFN president Fernando Ferroni - realised the striking resemblance between Higgs boson event displays and the delicious pizzas in front of them. A specially designed pizza was then created by the chef of the historic “Ettore” pizzeria in St. Lucia, in time for the opening of an Art&Science exhibition on 15 September 2015 in Naples. The owner of the restaurant, Ms Iolanda Canale, has been invited by INFN to come to CERN and help Novae in the preparation of 400 pizzas on thi...

Restaurant Management System Over Private Network

Directory of Open Access Journals (Sweden)

Amanat Dhillon

2017-08-01

Full Text Available Restaurant Management System over Private Network is an automated business environment which allows restaurants to reduce operational costs increase efficiency of business improve customer satisfaction cut down labour costs decrease order processing time and provide better Quality-of-ServiceQ-S. This system manages a digital menu allowing the customers to place orders easily. Authentication fields for employees enable better administration of the restaurant. The whole restaurant is integrated into one private network thereby improving security and eliminating the need for a constant internet connection.

Eat Smart! Ontario's Healthy Restaurant Program: focus groups with non-participating restaurant operators.

Science.gov (United States)

Dwyer, John J M; Macaskill, Lesley A; Uetrecht, Connie L; Dombrow, Carol

2004-01-01

Eat Smart! Ontario's Healthy Restaurant Program is a standard provincial health promotion program. Public health units give an award of excellence to restaurants that meet nutrition, food safety, and non-smoking seating standards. The purpose of this study was to determine why some restaurant operators have not applied to participate in the program, and how to get them to apply. Four focus group interviews were conducted with 35 operators who didn't apply to participate. The analysis of responses yielded various themes. The participants' perceived barriers to participation were misunderstandings about how to qualify for the program, lack of time, concern about different non-smoking bylaw requirements, and potential loss of revenue. Their perceived facilitators to participation were convenience of applying to participate, franchise executives' approval to participate, a 100% non-smoking bylaw, flexibility in the assessment of restaurants, the opportunity for positive advertising, alternative payment for food handler training, and customer demand. Program staff can use the findings to develop and use strategies to encourage participation.

Digital Mayhem 3D machine techniques where inspiration, techniques and digital art meet

CERN Document Server

Evans, Duncan

2014-01-01

From Icy Tundras to Desert savannahs, master the art of landscape and environment design for 2D and 3D digital content. Make it rain, shower your digital scene with a snow storm or develop a believable urban scene with a critical eye for modeling, lighting and composition. Move beyond the limitations of gallery style coffee table books with Digital Mayhem: 3D Landscapes-offering leading professional techniques, groundbreaking inspiration, and artistic mastery from some of the greatest digital artists. More than just a gallery book - each artist has written a breakdown overview, with supporting

Renovation work at Restaurant 1

CERN Multimedia

2006-01-01

Due to the age of the present kitchen and freeflow installations in Restaurant 1, essential renovation work is due to be carried out. The work is scheduled to last from September 2006 to May 2007. Work on the self-service area of the restaurant will commence in November. Every effort will be made to minimise the inconvenience caused to users of the restaurant and we thank you in advance for your co-operation during this period.

Modern Masters from the Smithsonian American Art Museum

Science.gov (United States)

Johnson, Mark M.

2009-01-01

A new traveling exhibition and catalogue produced by the Smithsonian's American Art Museum features works by 31 artists from the United States who came to maturity in the mid-20th century. These artists have become the most significant and influential artists over the past 50 years as their works adorn the modern galleries of hundreds of museums.…

Restaurants With Calories Displayed On Menus Had Lower Calorie Counts Compared To Restaurants Without Such Labels.

Science.gov (United States)

Bleich, Sara N; Wolfson, Julia A; Jarlenski, Marian P; Block, Jason P

2015-11-01

Beginning in December 2016, calorie labeling on menus will be mandatory for US chain restaurants and many other establishments that serve food, such as ice cream shops and movie theaters. But before the federal mandate kicks in, several large chain restaurants have begun to voluntarily display information about the calories in the items on their menus. This increased transparency may be associated with lower overall calorie content of offered items. This study used data for the period 2012-14 from the MenuStat project, a data set of menu items at sixty-six of the largest US restaurant chains. We compared differences in calorie counts of food items between restaurants that voluntarily implemented national menu labeling and those that did not. We found that the mean per item calorie content in all years was lower for restaurants that voluntarily posted information about calories (the differences were 139 calories in 2012, 136 in 2013, and 139 in 2014). New menu items introduced in 2013 and 2014 showed a similar pattern. Calorie labeling may have important effects on the food served in restaurants by compelling the introduction of lower-calorie items. Project HOPE—The People-to-People Health Foundation, Inc.

Restaurants With Calories Displayed On Menus Had Lower Calorie Counts Compared To Restaurants Without Such Labels

Science.gov (United States)

Bleich, Sara N.; Wolfson, Julia A.; Jarlenski, Marian P.; Block, Jason P.

2016-01-01

Beginning in December 2016, calorie labeling on menus will be mandatory for US chain restaurants and many other establishments that serve food, such as ice cream shops and movie theaters. But before the federal mandate kicks in, several large chain restaurants have begun to voluntarily display information about the calories in the items on their menus. This increased transparency may be associated with lower overall calorie content of offered items. This study used data for the period 2012–14 from the MenuStat project, a data set of menu items at sixty-six of the largest US restaurant chains. We compared differences in calorie counts of food items between restaurants that voluntarily implemented national menu labeling and those that did not. We found that the mean per item calorie content in all years was lower for restaurants that voluntarily posted information about calories (the differences were 139 calories in 2012, 136 in 2013, and 139 in 2014). New menu items introduced in 2013 and 2014 showed a similar pattern. Calorie labeling may have important effects on the food served in restaurants by compelling the introduction of lower-calorie items. PMID:26526245

Main Street as Art Museum: Metaphor and Teaching Strategies

Science.gov (United States)

Vallance, Elizabeth

2007-01-01

A walk down Main Street can be very much like a stroll through a museum gallery--visually rich, inviting unexpected choices, aesthetically rewarding. This article explores the concept of shop windows as visually ordered compositions, much like paintings and other art objects, and suggests some approaches to applying this concept in teaching a…

IN A “GREEN” RESTAURANT, WHAT MAKES THE CUSTOM ERS SATISFIED? THE RESTAURANT ATTRIBUTES OF TRIP ADVISOR REVIEWERS

OpenAIRE

TÜVER, Ilgaz Feray; GÜZEL, Berrin

2017-01-01

The aim of the study is to examine the restaurant attributes of green restaurants that make customers satisfied and dissatisfied. After the sustainability and green movement in food sector has gained importance, green restaurants have emerged. In this study, the main attributes that created satisfaction in a green restaurant are the food, atmosphere and the location, while food, price and the staff are the dissatisfaction creating attributes. However, none of the themes are related to sustain...

LIMITED RESTAURANT SERVICE : EASTER WEEKEND

CERN Multimedia

2003-01-01

As Friday, April 18 and Monday, April 21, 2003 are CERN holidays, restaurants no. 1 (COOP : Bldg. 501- Meyrin) and no. 3 (AVENANCE : Bldg. 866 - Prévessin) will be closed and will remain so on Saturday and Sunday, April 19 - 20. They will reopen on Tuesday, April 22 at 7h00. During these four days, a limited service will be provided by restaurant no. 2 (DSR : Bldg. 504 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30. On Thursday, April 17, all three restaurants will operate according to the usual times except for restaurant no. 1 which will close at 21h00 instead of 1 o'clock in the morning.

Administrative Information Systems Design Beautiful Restaurant Tour

OpenAIRE

Risman Risman; Drs. Soetirto Sadikin. M.A

1999-01-01

Satisfactory service is the key to business done wonderful tourist restaurants. One ofthe restaurant management efforts to meet these demands is to build informationsystems that can handle sales, handling of inventory until the purchase of rawmaterials, so the restaurant will be increasing productivity.To meet these needs, the author conducted the analysis and design of administrativeinformation system that handles its restaurant sales, purchasing, accounts payable andinventory handling. The ...

Noise in restaurants: levels and mathematical model.

Science.gov (United States)

To, Wai Ming; Chung, Andy

2014-01-01

Noise affects the dining atmosphere and is an occupational hazard to restaurant service employees worldwide. This paper examines the levels of noise in dining areas during peak hours in different types of restaurants in Hong Kong SAR, China. A mathematical model that describes the noise level in a restaurant is presented. The 1-h equivalent continuous noise level (L(eq,1-h)) was measured using a Type-1 precision integral sound level meter while the occupancy density, the floor area of the dining area, and the ceiling height of each of the surveyed restaurants were recorded. It was found that the measured noise levels using Leq,1-h ranged from 67.6 to 79.3 dBA in Chinese restaurants, from 69.1 to 79.1 dBA in fast food restaurants, and from 66.7 to 82.6 dBA in Western restaurants. Results of the analysis of variance show that there were no significant differences between means of the measured noise levels among different types of restaurants. A stepwise multiple regression analysis was employed to determine the relationships between geometrical and operational parameters and the measured noise levels. Results of the regression analysis show that the measured noise levels depended on the levels of occupancy density only. By reconciling the measured noise levels and the mathematical model, it was found that people in restaurants increased their voice levels when the occupancy density increased. Nevertheless, the maximum measured hourly noise level indicated that the noise exposure experienced by restaurant service employees was below the regulated daily noise exposure value level of 85 dBA.

Noise in restaurants: Levels and mathematical model

Directory of Open Access Journals (Sweden)

Wai Ming To

2014-01-01

Full Text Available Noise affects the dining atmosphere and is an occupational hazard to restaurant service employees worldwide. This paper examines the levels of noise in dining areas during peak hours in different types of restaurants in Hong Kong SAR, China. A mathematical model that describes the noise level in a restaurant is presented. The 1-h equivalent continuous noise level (Leq,1-h was measured using a Type-1 precision integral sound level meter while the occupancy density, the floor area of the dining area, and the ceiling height of each of the surveyed restaurants were recorded. It was found that the measured noise levels using Leq,1-h ranged from 67.6 to 79.3 dBA in Chinese restaurants, from 69.1 to 79.1 dBA in fast food restaurants, and from 66.7 to 82.6 dBA in Western restaurants. Results of the analysis of variance show that there were no significant differences between means of the measured noise levels among different types of restaurants. A stepwise multiple regression analysis was employed to determine the relationships between geometrical and operational parameters and the measured noise levels. Results of the regression analysis show that the measured noise levels depended on the levels of occupancy density only. By reconciling the measured noise levels and the mathematical model, it was found that people in restaurants increased their voice levels when the occupancy density increased. Nevertheless, the maximum measured hourly noise level indicated that the noise exposure experienced by restaurant service employees was below the regulated daily noise exposure value level of 85 dBA.

Wind galleries: an instrument for environmental impact assessment

International Nuclear Information System (INIS)

Zunino, C.

1998-01-01

In the last decades wind galleries for non-aeronautic utilisation have proved to be a useful investigation tool in various fields, such as studies on environmental impact and risk assessment, associated with permanent or incidental release of harmful substances. In this framework the feasibility of a new installation has been evaluated in Italy, having as main target the reproduction of thermal stratification phenomena. The great deal of 'hazardous' industries, often in areas having a complex orography, as well as the high pollution levels in Italian cities, lead to the conclusion that a thermally stratified wind gallery might be an economically viable investment [it

Ananda Restaurant A La Carte Menu 2017

OpenAIRE

Ananda Restaurant

2017-01-01

Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. A series of superlative restaurant reviews quickly cemented its reputation as one of Ireland’s finest dining experiences. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementin...

Emerging: An Art Field Placement's Impact on Practice

Science.gov (United States)

Averett, Paige; Spence, Christina Hall

2018-01-01

This exploratory study examined the experiences of 9 stakeholders in an art gallery field placement during their social work education. The study sought to understand how the nontraditional field placement prepared students for practice. In addition, personality traits of students that best fit the placement was examined. Findings suggest that…

On the Making of One's Art

Directory of Open Access Journals (Sweden)

Ruchika Wason Singh

2015-01-01

Full Text Available Ruchika Wason Singh holds degrees in B.F.A., Painting (1997 and M.F.A., Painting, (1999 from College of Art, New Delhi, India. In 2008 she received a degree for Doctoral Research on the sociological frameworks in Indian Contemporary Art, as a U.G.C. Junior Research Fellow at the University of Delhi. Ruchika has had two Solo Exhibitions Yesterday Once More, Triveni Gallery (2002 and Transit Spaces, Lalit Kala Akademi (2007 New Delhi. She has participated in international platforms such as Shanti-Sadhana–Sunyata-Contemporary Indian Art, Wilhelm Lehmbruck Museum, Germany (2001-02; Theertha International Painters' Residency, Sri Lanka (2007; Third Beijing International Art Biennale, China (2008; 11th Asia Arts Festival, Ordos, China (2009 and Experiences: Asian Women in Global Culture, Book-Project of the IWAB, Korea (2011. She has had slide presentations at Tsinghua University, China (2009 and Anadolu Universities, Turkey (2014 and is the recipient of the Travel Grant from Arts Network Asia (2008. Ruchika is currently Assoc. Professor (Contractual, BFA Dept. of Painting, College of Art, New Delhi.

Restaurant owners' perspectives on a voluntary program to recognize restaurants for offering reduced-size portions, Los Angeles County, 2012.

Science.gov (United States)

Gase, Lauren; Dunning, Lauren; Kuo, Tony; Simon, Paul; Fielding, Jonathan E

2014-03-20

Reducing the portion size of food and beverages served at restaurants has emerged as a strategy for addressing the obesity epidemic; however, barriers and facilitators to achieving this goal are not well characterized. In fall 2012, the Los Angeles County Department of Public Health conducted semistructured interviews with restaurant owners to better understand contextual factors that may impede or facilitate participation in a voluntary program to recognize restaurants for offering reduced-size portions. Interviews were completed with 18 restaurant owners (representing nearly 350 restaurants). Analyses of qualitative data revealed 6 themes related to portion size: 1) perceived customer demand is central to menu planning; 2) multiple portion sizes are already being offered for at least some food items; 3) numerous logistical barriers exist for offering reduced-size portions; 4) restaurant owners have concerns about potential revenue losses from offering reduced-size portions; 5) healthful eating is the responsibility of the customer; and 6) a few owners want to be socially responsible industry leaders. A program to recognize restaurants for offering reduced-size portions may be a feasible approach in Los Angeles County. These findings may have applications for jurisdictions interested in engaging restaurants as partners in reducing the obesity epidemic.

Restaurant Owners’ Perspectives on a Voluntary Program to Recognize Restaurants for Offering Reduced-Size Portions, Los Angeles County, 2012

Science.gov (United States)

Dunning, Lauren; Kuo, Tony; Simon, Paul; Fielding, Jonathan E.

2014-01-01

Introduction Reducing the portion size of food and beverages served at restaurants has emerged as a strategy for addressing the obesity epidemic; however, barriers and facilitators to achieving this goal are not well characterized. Methods In fall 2012, the Los Angeles County Department of Public Health conducted semistructured interviews with restaurant owners to better understand contextual factors that may impede or facilitate participation in a voluntary program to recognize restaurants for offering reduced-size portions. Results Interviews were completed with 18 restaurant owners (representing nearly 350 restaurants). Analyses of qualitative data revealed 6 themes related to portion size: 1) perceived customer demand is central to menu planning; 2) multiple portion sizes are already being offered for at least some food items; 3) numerous logistical barriers exist for offering reduced-size portions; 4) restaurant owners have concerns about potential revenue losses from offering reduced-size portions; 5) healthful eating is the responsibility of the customer; and 6) a few owners want to be socially responsible industry leaders. Conclusion A program to recognize restaurants for offering reduced-size portions may be a feasible approach in Los Angeles County. These findings may have applications for jurisdictions interested in engaging restaurants as partners in reducing the obesity epidemic. PMID:24650622

The Analysis of Restaurant Industry In Kuopio Region

OpenAIRE

Tang, Yuanjia

2015-01-01

Abstract “Hunger breeds discontentment”, people are the basis of a country and food is paramount necessity for people. With the rapid development of restaurant industry, nowadays restaurants already spread all over the world The objective of the thesis was to collect information from existed restaurants and forecast the restaurant industry developing trend in the future. The thesis was also prepared for the new entrepreneurs who want to open new restaurants in Kuopio. Before they open...

WHY RESTAURANTS SHOULD GO GREEN? – MAIN ENVIRONMENTAL PRACTICES IN RESTAURANTS INDUSTRY

Directory of Open Access Journals (Sweden)

Stefan-Dragos CÎRSTEA

2015-11-01

Full Text Available Hospitality businesses influence the sustainability of their natural environment by consuming significant amounts of natural resources. Restaurant industry employs one in every three retail workers and consumes one-third of all retail electricity use and almost 30% of all meals were eaten away from home, last year. This study attempted to identify the most important benefits obtained from green practices implementation and which are the basic environmental practices that can be adopted by the organisations in order the improve their image and reduce their costs. Moreover, our research has been undertaken in parallel with worldwide existing trends in order to better understand the direction in which green restaurants are moving. This study results inventories the main environmental practices and actions that can be implemented in restaurants.

A Vocabulary Analysis of the Restaurant Menus

OpenAIRE

MIHUT Silvia

2010-01-01

The present paper explores the genre of restaurant menus by analyzing existing online lists of breakfast, lunch and dinner options. It shows that a menu is a reflection of the restaurant itself and its vocabulary, whether formal, casual or playful, matches the restaurant concept, location or theme. In addition to providing the food and drink items, menus can also be used to offer other information to the customers. The restaurant menu vocabulary describes the owner/chef's philosophy about foo...

Is Nonsmoking Dangerous to the Health of Restaurants? The Effect of California's Indoor Smoking Ban on Restaurant Revenues

Science.gov (United States)

Stolzenberg, Lisa; D'Alessio, Stewart J.

2007-01-01

The state of California passed the Smoke-Free Workplace Act on January 1, 1995. This legislation effectively banned indoor smoking in all public and private workplaces including restaurants. Many restaurant owners, especially owners of restaurants that served alcohol, opposed the ban for fear that their businesses would be affected adversely…

The Dynamics of Visual Art Dialogues: Experiences to Be Used in Hospital Settings with Visual Art Enrichment

Directory of Open Access Journals (Sweden)

Britt-Maj Wikström

2011-01-01

Full Text Available Objectives. Given that hospitals have environmental enrichment with paintings and visual art arrangement, it would be meaningful to develop and document how hospital art could be used by health professionals. Methods. The study was undertaken at an art site in Sweden. During 1-hour sessions, participants (=20 get together in an art gallery every second week five times. Results. According to the participants a new value was perceived. From qualitative analyses, three themes appear: raise association, mentally present, and door-opener. In addition 72% of the participants reported makes me happy and gives energy and inspiration, and 52% reported that dialogues increase inspiration, make you involved, and stimulate curiosity. Conclusion. The present study supported the view that visual art dialogue could be used by health care professionals in a structured manner and that meaningful art stimulation, related to a person’s experiences, could be of importance for the patients. Implementing art dialogues in hospital settings could be a fruitful working tool for nurses, a complementary manner of patient communication.

Demonstration of LED Retrofit Lamps at the Jordan Schnitzer Museum of Art

Energy Technology Data Exchange (ETDEWEB)

Miller, Naomi J.

2011-09-01

The Jordan Schnitzer Museum of Art in Eugene, Oregon, houses a remarkable permanent collection of Asian art and antiquities, modern art, and sculpture, and also hosts traveling exhibitions. In the winter and spring of 2011, a series of digital photographs by artist Chris Jordan, titled "Running the Numbers," was exhibited in the Coeta and Donald Barker Special Exhibitions Gallery. These works graphically illustrate waste (energy, money, health, consumer objects, etc.) in contemporary culture. The Bonneville Power Administration and the Eugene Water and Electricity Board provided a set of Cree 12W light-emitting diode (LED) PAR38 replacement lamps (Cree LRP38) for the museum to test for accent lighting in lieu of their standard Sylvania 90W PAR38 130V Narrow Flood lamps (which draw 78.9W at 120V). At the same time, the museum tested LED replacement lamps from three other manufacturers, and chose the Cree lamp as the most versatile and most appropriate color product for this exhibit. The lamps were installed for the opening of the show in January 2011. This report describes the process for the demonstration, the energy and economic results, and results of a survey of the museum staff and gallery visitors on four similar clusters of art lighted separately by four PAR38 lamps.

The effect of restaurant attributes on customers' expectations and experiences in formal full service restaurants in Port Elizabeth, South Africa

OpenAIRE

O Mhlanga; Z Hattingh; HJ Moolman

2014-01-01

The purpose of this study was to assess the effect of restaurant attributes on customers’ expectations and experiences in formal full service restaurants. The attributes included in this research were food, service and ambience as independent variables and expectations and experiences as dependent variables. The aims were to: (a) assess restaurant attributes that are important for customers’ expectations and experiences, (b) to determine which restaurant attributes had...

Daryl Lindsay and the appreciation of indigenous art: no mere collection of interesting curiosities

Directory of Open Access Journals (Sweden)

Benjamin Thomas

2011-06-01

Full Text Available In an era when the acceptance of Indigenous art within our galleries is assumed confidently as self-evident, it is easy to overlook how such a remarkable transformation occurred almost within the space of a decade. Even more misunderstood is the prominent role Daryl Lindsay played in the early acceptance and legitimisation of Australian indigenous art. Within months of becoming director of the NGV, Lindsay prepared a major exhibition of primitive art, including Australian indigenous works, an event that became the defining catalyst for a cultural shift towards indigenous art. In the early 1960s, in the influential role of chair of the Commonwealth Art Advisory Board, Lindsay advocated for the inclusion of Australian Aboriginal art, chosen for aesthetic merit as a dedicated collecting stream in the future NGA. It was a decisive objective, and one that was a central tenet of his vision for Australian art. Yet it is clear that Lindsays role in encouraging the re-evaluation of Australian Indigenous art remains poorly understood within the field of Australian gallery practice. Even within recent years, art historians have misattributed later events as being the catalyst for change, either positioning Lindsay as a reactionary late in his term as director, or placing him outside the formative years of the shift in attitude altogether. This paper explores Lindsays young adult experiences in Central Australia, the backdrop for his empathy with Australian Indigenous culture, and the remarkable shift in Australian Art Museum practice undertaken during his directorship that saw Indigenous artefacts exhibited and appreciated for their artistic merit.

Dual Nation : Is the restaurant suited for franchise?

OpenAIRE

Gudmundsson, Erik; Jönsson, Marcus; Björnberg, Jenny

2006-01-01

Problem Dual Nation is a local restaurant and pub located in the centre of Helsingborg. The seven year old business has grown fast and established itself as a successful restaurant in the city. After a initial growth period, the restaurant has now reached a point where a change in its structure, strategy or system must be performed in order to witness renewed growth. A popular business system for expanding restaurants is the concept of franchise. Is the restau-rant suitable for such an expans...

Do Adolescents Who Live or Go to School Near Fast Food Restaurants Eat More Frequently From Fast Food Restaurants?

Science.gov (United States)

Forsyth, Ann; Wall, Melanie; Larson, Nicole; Story, Mary; Neumark-Sztainer, Dianne

2012-01-01

This population-based study examined whether residential or school neighborhood access to fast food restaurants is related to adolescents’ eating frequency of fast food. A classroom-based survey of racially/ethnically diverse adolescents (n=2,724) in 20 secondary schools in Minneapolis/St. Paul, Minnesota was used to assess eating frequency at five types of fast food restaurants. Black, Hispanic, and Native American adolescents lived near more fast food restaurants than white and Asian adolescents and also ate at fast food restaurants more often. After controlling for individual-level socio-demographics, adolescent males living near high numbers fast food restaurants ate more frequently from these venues compared to their peers. PMID:23064515

ROLE AND IMPORTANCE OF PROMOTIONAL ACTIVITIES IN RESTAURANT BUSINESS

Directory of Open Access Journals (Sweden)

Ivica Batinić

2014-07-01

Full Text Available Modern restaurant business, as part of a catering business, offers a variety of meals and beverages in restaurants and various related facilities. Promotional activities play a very important role in managing a restaurant and related facilities, because any serious restaurant facility must take all the necessary and effective measures in order to maintain regular guests and approach potential new guests. In this paper, I will write about conceptualizing restaurant business and elementary business systems in restaurant business. In a separate part, I will write about conceptualizing promotions and promotional activities as important factors in achieving better and more efficient communication of restaurants with regular and potential guests.

Work at Restaurant No. 1

CERN Multimedia

GS Department

2011-01-01

Concerning the replacement of the flooring in the free-flow level of Restaurant No. 1, we would like to inform you that access to the restaurant from the Main Building will be closed between 31 January and 6 February. During this period, access to the restaurant will be through the south entrance, opposite Building 40 (see map); paper cups and plates will be used, and the opening hours for lunch will be extended from 11.00 am. to 3 pm in order to guarantee service to the users. Thank you for your understanding and cooperation. GS/SE Group

Changing the restaurant food environment to improve cardiovascular health in a rural community: implementation and evaluation of the Heart of New Ulm restaurant programme.

Science.gov (United States)

Lindberg, Rebecca; Sidebottom, Abbey C; McCool, Brigitte; Pereira, Raquel F; Sillah, Arthur; Boucher, Jackie L

2018-04-01

The goals of the present study were to: (i) describe the implementation of a programme to improve the restaurant food environment in a rural community; and (ii) describe how practices changed in community restaurants. The intervention included a baseline assessment of all community restaurants (n 32) and a report on how they could increase the availability and promotion of healthful options. The assessment focused on sixteen healthy practices (HP) derived from the Nutrition Environment Measures Survey for Restaurants. Restaurants were invited to participate at gold, silver or bronze levels based on the number of HP attained. Participating restaurants received dietitian consultation, staff training and promotion of the restaurant. All community restaurants were reassessed 1·5 years after baseline. The restaurant programme was part of the Heart of New Ulm Project, a community-based CVD prevention programme in a rural community. All community restaurants (n 32) were included in the study. Over one-third (38 %) of community restaurants participated in the programme. At baseline, 22 % achieved at least a bronze level. This increased to 38 % at follow-up with most of the improvement among participating restaurants that were independently owned. Across all restaurants in the community, the HP showing the most improvement included availability of non-fried vegetables (63-84 %), fruits (41-53 %), smaller portions and whole grains. Findings demonstrate successes and challenges of improving healthful food availability and promotion in a community-wide restaurant programme.

Durability of visitable concrete sewer gallery under the effect of domestic wastewater

Science.gov (United States)

Salhi, Aimed; Kriker, Abdelouahed; Tioua, Tahar; Abimiloud, Youcef; Barluenga, Gonzalo

2016-07-01

The durability of concrete structures for the disposal of wastewater depends on their behavior when faced to different aggressions such as mechanics, chemical and biological, causing a deterioration often cementing matrix. The deterioration of recent evacuations wastewater infrastructure, made of reinforced concrete less than 15 years ago, has become an important concern. The aim of this study was to investigate the degradation and the factors responsible for the deterioration of the concrete visitable gallery of sewage from the town of Touggourt (south-east of Algeria). Thus, samples from different parts of the gallery were extracted and unaltered samples were selected as a reference. A degraded sample exposed to H2S gas and another sample of the gallery submerged into wastewater were analyzed to characterize the internal and external damage to the gallery as well as the chemical and mineralogical changes. These tests were complemented by a physical and mechanical characterization of the samples. The experimental results showed the strong anisotropy of both internal and external damage.

Chefs' opinions of restaurant portion sizes.

Science.gov (United States)

Condrasky, Marge; Ledikwe, Jenny H; Flood, Julie E; Rolls, Barbara J

2007-08-01

The objectives were to determine who establishes restaurant portion sizes and factors that influence these decisions, and to examine chefs' opinions regarding portion size, nutrition information, and weight management. A survey was distributed to chefs to obtain information about who is responsible for determining restaurant portion sizes, factors influencing restaurant portion sizes, what food portion sizes are being served in restaurants, and chefs' opinions regarding nutrition information, health, and body weight. The final sample consisted of 300 chefs attending various culinary meetings. Executive chefs were identified as being primarily responsible for establishing portion sizes served in restaurants. Factors reported to have a strong influence on restaurant portion sizes included presentation of foods, food cost, and customer expectations. While 76% of chefs thought that they served "regular" portions, the actual portions of steak and pasta they reported serving were 2 to 4 times larger than serving sizes recommended by the U.S government. Chefs indicated that they believe that the amount of food served influences how much patrons consume and that large portions are a problem for weight control, but their opinions were mixed regarding whether it is the customer's responsibility to eat an appropriate amount when served a large portion of food. Portion size is a key determinant of energy intake, and the results from this study suggest that cultural norms and economic value strongly influence the determination of restaurant portion sizes. Strategies are needed to encourage chefs to provide and promote portions that are appropriate for customers' energy requirements.

Summer Restaurant opening times

CERN Document Server

2015-01-01

Restaurant No. 1: Open as usual in July and August. Open from 7 a.m. to 10 p.m. on Thursday, 10 September (Jeûne genevois).   Restaurant No. 2: Open as usual in July and August. Closed on Thursday, 10 September (Jeûne genevois) and Friday, 11 September. The Brasserie (table service) will be closed from Monday, 4 August to Friday, 11 September.   Restaurant No. 3: Open as usual in July and August, but closed on Saturday, 1 August; Saturday, 15 August; Thursday, 10 September (Jeûne genevois); and Friday, 11 September.   Snack bar in Building 54: Closed from Monday, 4 August to Friday, 11 September.   Snack bars in Buildings 13, 30 and 6: Closed on Thursday, 10 September (Jeûne genevois) and Friday, 11 September.

RocKeTeria restaurant

Science.gov (United States)

2000-01-01

When StenniSphere at John C. Stennis Space Center in Hancock County, Miss., opened in May 2000, it introduced the RocKeTeria, a new 1960s-style, space-themed restaurant located in the newly expanded visitor center. The restaurant, operated by the owners of Mary's Drive Inn of Biloxi, features an extensive collection of space-related photos from that era, as well as a full menu of home-style cooking.

Are fast food restaurants an environmental risk factor for obesity?

Directory of Open Access Journals (Sweden)

Linde Jennifer

2006-01-01

Full Text Available Abstract Objective Eating at "fast food" restaurants has increased and is linked to obesity. This study examined whether living or working near "fast food" restaurants is associated with body weight. Methods A telephone survey of 1033 Minnesota residents assessed body height and weight, frequency of eating at restaurants, and work and home addresses. Proximity of home and work to restaurants was assessed by Global Index System (GIS methodology. Results Eating at "fast food" restaurants was positively associated with having children, a high fat diet and Body Mass Index (BMI. It was negatively associated with vegetable consumption and physical activity. Proximity of "fast food" restaurants to home or work was not associated with eating at "fast food" restaurants or with BMI. Proximity of "non-fast food" restaurants was not associated with BMI, but was associated with frequency of eating at those restaurants. Conclusion Failure to find relationships between proximity to "fast food" restaurants and obesity may be due to methodological weaknesses, e.g. the operational definition of "fast food" or "proximity", or homogeneity of restaurant proximity. Alternatively, the proliferation of "fast food" restaurants may not be a strong unique cause of obesity.

A risk-based restaurant inspection system in Los Angeles County.

Science.gov (United States)

Buchholz, U; Run, G; Kool, J L; Fielding, J; Mascola, L

2002-02-01

The majority of local health departments perform routine restaurant inspections. In Los Angeles County (LAC), California, approximately $10 million/year is spent on restaurant inspections. However, data are limited as to whether or not certain characteristics of restaurants make them more likely to be associated with foodborne incident reports. We used data from the LAC Environmental Health Management Information System (EHMIS), which records the results of all routine restaurant inspections as well as data regarding all consumer-generated foodborne incidents that led to a special restaurant inspection by a sanitarian (investigated foodborne incidents [IFBIs]). We analyzed a cohort of 10,267 restaurants inspected from 1 July 1997 to 15 November 1997. We defined a "case restaurant" as any restaurant with a routine inspection from 1 July 1997 to 15 November 1997 and a subsequent IFBI from 1 July 1997 to 30 June 1998. Noncase restaurants did not have an IFBI from I July 1997 to 30 June 1998. We looked for specific characteristics of restaurants that might be associated with the restaurant subsequently having an IFBI, including the size of restaurant (assessed by number of seats), any previous IFBIs, the overall inspection score, and a set of 38 violation codes. We identified 158 case restaurants and 10,109 noncase restaurants. In univariate analysis, middle-sized restaurants (61 to 150 seats; n = 1,681) were 2.8 times (95% confidence interval [CI] = 2.0 to 4.0) and large restaurants (>150 seats; n = 621) were 4.6 times (95% CI = 3.0 to 7.0) more likely than small restaurants (restaurants. In addition, the likelihood of a restaurant becoming a case restaurant increased as the number of IFBIs in the prior year increased (chi2 for linear trend, P value = 0.0005). Other factors significantly associated with the occurrence of an IFBI included a lower overall inspection score, the incorrect storage of food, the reuse of food, the lack of employee hand washing, the lack of

Predictors of total calories purchased at fast-food restaurants: restaurant characteristics, calorie awareness, and use of calorie information.

Science.gov (United States)

Brissette, Ian; Lowenfels, Ann; Noble, Corina; Spicer, Deborah

2013-01-01

To examine purchase patterns at fast-food restaurants and their relation to restaurant characteristics, customer characteristics, and use of calorie information. Cross-sectional survey. Fast-food restaurants in New York State. Adult fast-food restaurant customers (n = 1,094). Restaurant characteristics (fast-food chain type, presence of calorie labels, and poverty of location), participant characteristics (demographics, calorie knowledge, awareness, and use), and customer purchasing patterns (ordering low-calorie or no beverage, small or no fries, or restaurant and customer characteristics, fast-food chain customer age, sex, calorie use, and calorie awareness were independently associated with total calories purchased (all P < .05; model R2 = .19). When 3 purchasing patterns were added to the model, calorie use (P = .005), but not calorie awareness, remained associated with total calories purchased. The 3 purchase patterns collectively accounted for the majority of variance in calorie totals (Δ model R2 = .40). Promoting use of calorie information, purchase strategies, and calorie awareness represents complementary ways to support lower-calorie choices at fast-food chains. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Restaurant inspection frequency: The RestoFreq Study.

Science.gov (United States)

Medu, Olanrewaju; Turner, Hollie; Cushon, Jennifer A; Melis, Deborah; Rea, Leslie; Abdellatif, Treena; Neudorf, Cory O; Schwandt, Michael

2017-03-01

Foodborne illness is an important contributor to morbidity and health system costs in Canada. Using number of critical hazards as a proxy for food safety, we sought to better understand how to improve food safety in restaurants. We compared the current standard of annual inspections to twice-yearly inspections among restaurants "at risk" for food safety infractions. These were restaurants that had three or more elevated-risk inspection ratings in the preceding 36 months. We conducted a two-arm randomized controlled trial between November 2012 and October 2014. The intervention was twice-yearly routine restaurant inspection compared to standard once-yearly routine inspection. Included were all restaurants within Saskatoon Health Region that were assessed as "at risk", with 73 restaurants in the intervention arm and 78 in the control arm. Independent sample t-tests were conducted between groups to compare: i) average number of critical hazards per inspection; and ii) proportion of inspections resulting in a rating indicating an elevated hazard. Over time we noted statistically significant improvements across both study arms, in number of both critical food safety hazards (decreased by 61%) and elevated-risk inspection ratings (decreased by 45%) (p < 0.0001). We observed no significant differences between the two groups pre- or post-intervention. Results suggest increasing the number of annual routine inspections in high-risk restaurants was not associated with a significant difference in measures of compliance with food safety regulations. Findings of this study do not provide evidence supporting increased frequency of restaurant inspection from annually to twice annually.

Changing Subjects: The Gallery at Cleveland House and the Highland Clearances

Directory of Open Access Journals (Sweden)

Anne Nellis Richter

2016-04-01

Full Text Available In 1812, a porter named William Cantrill published a small volume of etchings dedicated to his employer, the Marchioness of Stafford. Cantrill characterized his reproductions of a select group of small Netherlandish pictures from the art gallery at the Marchioness’s London residence, Cleveland House, as “first attempts from an untutored hand”, calling attention to his status as a servant and untrained artist. In this article, I examine this idiosyncratic volume in light of the reception of small subject pictures in the early nineteenth century, and also within the context of the Marchioness of Stafford’s involvement in the Highland Clearances. At a moment when the Marchioness and her husband were under scrutiny for the heavy-handed tactics used against their Scottish tenants, this book used the category of genre painting to smooth over the gaps between landowner and tenant that the Clearances had made evident.

Restaurant No. 1 seating capacity increases by 240

CERN Document Server

Laëtitia Pedroso

2010-01-01

These days you need patience when looking for a seat in Restaurant No. 1 to eat your lunch. The opening of the new dining room, which will increase the restaurant’s seating capacity by 240, should alleviate the problem and improve service.   The new restaurant area. For the past several years the number of people using Restaurant No. 1 has grown steadily. Now, for a change, the restaurant itself is growing. Luz Lopez-Hernandez, leader of the project in the GS Department, explains: “Enlarging the restaurant has been on the GS Department's agenda for several years, but the project really got off the ground in 2009. Once it was approved and the design completed, construction itself only took seven months.” Seven months later, the restaurant extension is indeed on the verge of opening. One of the people who will be particularly happy is Joël Nallet, who manages the Novae restaurant: “I am thrilled, because until now, even if we managed to increase...

Whispering gallery mode emission from a composite system of J-aggregates and photonic microcavity

Energy Technology Data Exchange (ETDEWEB)

Melnikau, Dzmitry; Savateeva, Diana [Centro de Física de Materiales (MPC, CSIC-UPV/EHU) and Donostia International Physics Center (DIPC), Po Manuel de Lardizabal 5, Donostia, San Sebastian 20018 (Spain); Rusakov, Konstantin I. [Department of Physics, Brest State Technical University, Brest 224017 (Belarus); Rakovich, Yury P., E-mail: Yury.Rakovich@ehu.es [Centro de Física de Materiales (MPC, CSIC-UPV/EHU) and Donostia International Physics Center (DIPC), Po Manuel de Lardizabal 5, Donostia, San Sebastian 20018 (Spain); IKERBASQUE, Basque Foundation for Science, Bilbao (Spain)

2014-01-15

We report on development and characterization of Whispering Gallery Modes spherical microcavities integrated with organic dye molecules in a J-aggregate state. The microcavities are studied using micro-photoluminescence spectroscopy, and fluorescence lifetime imaging confocal microscopy. Directional emission of light from the microcavity is also experimentally demonstrated and attributed to the photonic jets generated in the microsphere. -- Highlights: • Report on the development and characterization of hybrid system consisting of thin shell of J-aggregates and spherical Whispering Gallery Mode microcavity. • An investigation of spontaneous emission rate in the shell of J-aggregates integrated with a Whispering Gallery Mode cavity. • Demonstration of directional emission from Whispering Gallery Mode cavity with J-aggregates which is highly desirable functionality for both micro- and nano-scale cavities.

Information regarding restaurants 1 and 2

CERN Document Server

2007-01-01

Please note that Restaurant 1 will be closed during the Easter weekend from Friday 6th April until Monday 9th April inclusive. Restaurant 2 will remain open during this period. See http://resto2.web.cern.ch/resto2/Events/easter2007.html for more information. Restaurant 1 will also be closed for technical reasons during the weekend of 5th-6th May. Restaurant 2 will be open on Saturday 5th May from 8.00-20.00 and on Sunday 6th May from 9.00-20.00. Hot meals will be served on both days from 12.00-14.00 and from 18.00-19.30. See http://resto2.web.cern.ch/resto2/Events/5-6May2007.html for more information. Thank you for your understanding.

Restaurant Dining: Seven Tips for Staying Gluten Free

Science.gov (United States)

GiG Education Bulletin Restaurant Dining: Seven Tips for Staying Gluten-Free Updated May 2014 Tips for Dining Away from Home 1. Selection of ... a number of factors, including the type of restaurant you choose. • Be careful in restaurants where language ...

Service quality provision in upmarket restaurants: a survey of diners in three restaurants in a Gauteng casino complex

Directory of Open Access Journals (Sweden)

A Nicolaides

2012-01-01

Full Text Available A number of studies have established that service quality has a direct impact on a restaurant’s profitability. This study made an empirical assessment of customers’ perceptions and expectations of service to measure service quality in three restaurants in a casino complex in Gauteng Province in South Africa. The research helped to assess the levels of customer satisfaction with service provision in three restaurants and identified factors that contribute to customer satisfaction and dissatisfaction; It also determined the current status of service and compared and ranked three restaurants service provision. Another importance was the aiding in the establishment of customer service standards for the restaurants concerned. The tipping of waitrons was also used as an indicator of customer satisfaction with service provision in general. A three-column SERVQUAL instrument was used together with part of the Fishbein model. The study was able to firstly determine and analyze service gaps that exist in the service delivery procedure to measure service quality as well as general customer satisfaction and secondly, to evaluate customers’ attitudes towards the service measure attributes of similar restaurants in the same location. The findings offer implications to improve service quality in restaurant business in general.

Influenza vaccination status and attitudes among restaurant employees.

Science.gov (United States)

Parrish, Amanda T; Graves, Meredith C; Harris, Jeffrey R; Hannon, Peggy A; Hammerback, Kristen; Allen, Claire L

2015-01-01

Restaurant employees represent a substantial portion of the US workforce, interact closely with the public, and are at risk for contracting influenza, yet their influenza vaccination rates and attitudes are unknown. Assess influenza vaccination rates and attitudes among Seattle restaurant employees, to identify factors that could enhance the success of a restaurant-based vaccination program. In 2012, we invited employees of Seattle restaurants to complete an anonymous paper survey assessing participant demographics, previous influenza vaccination status, and personal attitudes toward influenza vaccination (using a 5-point scale). Sit-down, full service restaurants in or near Seattle, Washington, were eligible if they had no previous history of offering worksite influenza vaccinations and had more than 20 employees who were older than 18 years and spoke either English or Spanish. We invited staff in all restaurant positions (servers, bussers, kitchen staff, chefs, managers, etc) to complete the survey, which was available in English and Spanish. Of 428 restaurant employees surveyed, 26% reported receiving the seasonal influenza vaccine in 2011-2012 (response rate = 74%). Across 8 attitude statements, participants were most likely to agree that the vaccine is not too expensive (89%), and least likely to agree that it is relevant for their age group (25%), or normative at their workplace (13%). Vaccinated participants reported significantly more positive attitudes than unvaccinated participants, and Hispanics reported significantly more positive attitudes than non-Hispanic whites. Increasing influenza vaccination rates among restaurant employees could protect a substantial portion of the US workforce, and the public, from influenza. Seattle restaurant employees have low vaccination rates against seasonal influenza. Interventions aimed at increasing vaccination among restaurant employees should highlight the vaccine's relevance and effectiveness for working-age adults.

RESTAURANT No. 2 'New Look'

CERN Multimedia

2003-01-01

The Restaurant Supervisory Committee (CSR) would like to thank the concession-holder for having seen to it that the restaurant and cafétéria will shortly take on a 'new look'. To mark the inuaguration, a little surprise has been prepared for the clientèle at lunch-time on Friday, February 21, 2003. CSR, tel. 77551.

Restaurant opening times for the Ascension and Whitsun weekends

CERN Multimedia

2012-01-01

For the Ascension weekend (from Thursday, 17 May to Sunday, 20 May inclusive) and the Whitsun weekend (from Saturday, 26 May to Monday, 28 May inclusive), the restaurant opening times will be as follows: Restaurant No.1 will be open from 7 a.m. to 10 p.m., with hot meals being served from 11.30 a.m. to 2 p.m. and from 6.30 p.m. to 8 p.m. (except Friday 18 May, when the restaurant will be open as normal). Restaurant No.2 will be closed (except Friday 18 May, when the restaurant will be open as normal). Restaurant No.3 will be closed.

Choice attributes in restaurant services: An exploratory study

Directory of Open Access Journals (Sweden)

Derli Luís Angnes

2013-08-01

Full Text Available There are about one million of bars and restaurants that generate around six millions of jobs in Brazil. Among the most important reasons to choose a restaurant are the service attributes. Attributes are judgments the client makes about the performance and quality of the service provided. The identification of restaurant choice attributes is important in order to propose a higher value to services and to make marketing strategies. This article aims to identify the choice attributes of service quality in restaurants. The methodology employed was a qualitative exploratory study based on interviews made using the critical incident technique. It was used a sample of 72 restaurant customers. The content analysis technique was used to treat and analyze the critical incidents obtained in the interviews. The result obtained was a relation of 615 critical incidents, which after being analyzed generated a list of 27 attributes that influence customer’s choice and customer’s evaluation of service quality provided in restaurants. The identified attributes can subsidize and contribute to improvement of future research and studies in the academic environment, besides contributing for the management of restaurants business.

Obesogenic and youth oriented restaurant marketing in public housing neighborhoods.

Science.gov (United States)

Lee, Rebecca E; Heinrich, Katie M; Reese-Smith, Jacqueline Y; Regan, Gail R; Adamus-Leach, Heather J

2014-03-01

To compare restaurant marketing by restaurant and neighborhood type. All restaurants (61=fast food, FF; 72=table service, TS) within an 800-meter radius of 13 public housing developments (HD) and 4 comparison neighborhoods were audited using the Restaurant Assessment Tool©2010. HD neighborhoods were lower income and higher minority than comparison neighborhoods with similar density and street connectivity. Restaurants in HD neighborhoods had fewer healthy entrées than comparison neighborhoods. FF restaurants had cheaper beverages and more children's meals, supersize drinks, free prize with purchase, super-size items, special characters, and more items geared to driving than TS restaurants. Residents of lower socioeconomic neighborhoods may be differentially exposed to unhealthy food options.

UOC Restaurant : gestió integral d'un restaurant

OpenAIRE

Vidal Andrade, Marta

2012-01-01

Desenvolupament d'una aplicació amb Microsoft.net per la gestió d'un restaurant i de la seva plana web. Desarrollo de una aplicación con Microsoft.net para la gestión de un restaurante y de su página web.

Constraining the age of rock art by dating a rockfall event using sediment and rock-surface luminescence dating techniques

DEFF Research Database (Denmark)

Chapot, Melissa; Sohbati, Reza; Murray, A.S.

2012-01-01

Optically stimulated luminescence (OSL) is used to determine the age of a rockfall event that removed part of the pictograph figures at the Great Gallery rock art panel in Canyonlands National Park, Utah, USA. Analyses from the outer millimeter of the buried surface of a rockfall boulder and quartz...... rock art with a controversial and unknown origin....

LIMITED RESTAURANT SERVICE: EASTER WEEK-END

CERN Multimedia

2004-01-01

As Friday April 9 and Monday April 12 2004 are CERN holidays, restaurants no. 1 (Bldg. 501- Meyrin) and no. 3 (Bldg. 866 - Prévessin) will be closed and will remain closed on Saturday and Sunday, April 10 - 11. They will reopen on Tuesday, April 13 at 7 a.m. During these four days, a limited service will be provided by restaurant no. 2 (Bldg. 504 - Meyrin): on Friday and Monday from 8 a.m. to 9 p.m. and on Saturday and Sunday from 9 a.m. to 8.30 p.m. Hot meals will be served from 11.30 a.m. to 2 p.m. and from 6 p.m. to 7.30 p.m. On Thursday, April 8, all three restaurants will operate according to the usual times except for restaurant no. 1 which will close at 9 p.m. instead of 1 a.m.

Evaluating two infiltration gallery designs for managed aquifer recharge using secondary treated wastewater.

Science.gov (United States)

Bekele, Elise; Toze, Simon; Patterson, Bradley; Fegg, Wolfgang; Shackleton, Mark; Higginson, Simon

2013-03-15

As managed aquifer recharge (MAR) becomes increasingly considered for augmenting water-sensitive urban areas, fundamental knowledge of the achievable scale, longevity and maintenance requirements of different options will become paramount. This paper reports on a 39 month pilot scale MAR scheme that infiltrated secondary treated wastewater through unsaturated sand into a limestone and sand aquifer. Two types of infiltration gallery were constructed to compare their hydraulic performance, one using crushed, graded gravel, the other using an engineered leach drain system (Atlantis Leach System(®)). Both galleries received 25 kL of nutrient-rich, secondary treated wastewater per day. The Atlantis gallery successfully infiltrated 17 ML of treated wastewater over three years. The slotted distribution pipe in the gravel gallery became clogged with plant roots after operating for one year. The infiltration capacity of the gravel gallery could not be restored despite high pressure cleaning, thus it was replaced with an Atlantis system. Reduction in the infiltration capacity of the Atlantis system was only observed when inflow was increased by about 3 fold for two months. The performance of the Atlantis system suggests it is superior to the gravel gallery, requiring less maintenance within at least the time frame of this study. The results from a bromide tracer test revealed a minimum transport time of 3.7 days for the recharged water to reach the water table below 9 m of sand and limestone. This set a limit on the time available for attenuation by natural treatment within the unsaturated zone before it recharged groundwater. Crown Copyright © 2013. Published by Elsevier Ltd. All rights reserved.

Annual closure of the CERN restaurants

CERN Multimedia

2014-01-01

On Friday, 19 December 2014: Restaurant 1 will close at 4 p.m. and the newspaper kiosk at 2.30 p.m. The ‘Grab & Go’ stand will not open at all that day. Restaurant 2 and the snack-bars in Buildings 13, 40 and 30 will close at 3 p.m. and the snack-bars in Buildings 6 and 54 at 11 a.m. Restaurant 3 will close at 4 p.m. and the coffee bars in Buildings 864 and 865 at noon. All outlets will open again at the usual times on Monday, 5 January 2015.

Restaurant No. 1 fully renovated

CERN Document Server

2007-01-01

The Restaurant No. 1 team. After several months of patience and goodwill on the part of our clients, we are delighted to announce that the major renovation work which began in September 2006 has now been completed. From 21 May 2007 we look forward to welcoming you to a completely renovated restaurant area designed with you in mind. The restaurant team wishes to thank all its clients for their patience and loyalty. Particular attention has been paid in the new design to creating a spacious serving area and providing a wider choice of dishes. The new restaurant area has been designed as an open-plan space to enable you to view all the dishes before making your selection and to move around freely from one food access point to another. It comprises user-friendly areas that fully comply with hygiene standards. From now on you will be able to pick and choose to your heart's content. We invite you to try out wok cooking or some other speciality. Or select a pizza or a plate of pasta with a choice of two sauces fr...

RESTAURANT NO 3 - BUILDING 866 (PREVESSIN)

CERN Multimedia

Comité de Surveillance des Restaurants

1999-01-01

Closure on Monday, November 1st, 1999Restaurant No. 3 will be closed for maintenance throughout the day on Monday, November 1st, 1999. The bar will remain open however so that drinks, sandwiches and snacks remain available. The decentralised cafeterias (bldgs. 864, 865 and 892) will also continue to operate as usual. The restaurant will resume normal service on Tuesday, November 2nd, 1999 but with slightly modified opening times (see below). Meal serving timesAs from Tuesday, November 2nd, 1999, lunches will be served between 11h30 and 13h45, instead of 14h00 as in the past. This change, requested by the concession-holder in view of the fact that demand between13h45 and 14h00 is practically non-existent, has been accepted by the Restaurant Supervisory Committee after consultation with the authorities of SL Division.We thank you for your collaboration and trust that no inconvenience will be suffered.Restaurant Supervisory Committee, tel. 77551

>RESTAURANT Nr 1 (building 501 - Meyrin site)

CERN Multimedia

2004-01-01

Customers are kindly requested to note the modified opening times of restaurant nr. 1 and the adjoining newspaper stand from Monday, January 5 to Sunday February 29, 2004: - Kiosque from Monday to Friday 07:30 - 17:00 hrs - Restaurant from Monday to Friday Saturday / Sunday 07:00 - 23:00 hrs08:00 - 21:00 hrs Hot meals will be served between 11:30 and 14:00 hrs, then from 18:00 to 19:30 hrs. Restaurant Supervisory Committee

When a Body Meets a Body: An Exploration of the Negative Impact of Social Interactions on Museum Experiences of Art

Science.gov (United States)

Pelowski, Matthew; Liu, Tao; Palacios, Victor; Akiba, Fuminori

2014-01-01

We consider the phenomenon of social interactions within the art museum, arguing that even the bare possibility of meeting others or intruding into their gaze can have a profoundly detrimental effect on art experience. This is done by tracing a finding from our previous studies in which we considered three museum galleries--each with the same…

Communication from the Restaurants 1 and 2

CERN Multimedia

2006-01-01

Please note that due to the renovation work taking place in Restaurant 1, the 'free-flow' area will be moved to a temporary position at the far end of the restaurant from Thursday 30th November. A marquee will be erected in front of the restaurant to provide an additional seating area during this time. Please also note that Restaurant 1 will be closed from Friday 1st December at 15:00 until the morning of 3rd December. Restaurant 2 will remain open during this period with the following opening times: Friday 1st December: hot meals available from 18:00 - 19:30, closing time 20:00; Saturday 2nd December: Opening time 8:00, hot meals available 12:00 - 14:00 and 18:00 - 19:30, closing time 20:00; Sunday 3rd December: Opening time 9:00, hot meals available 12:00 - 14:00 and 18:00 - 19:30, closing time 20:00. For further details please see http://cern.ch/resto2/DSR/Welcome.html

Limited restaurant service over the Easter weekend

CERN Multimedia

2005-01-01

As Friday, 25 March and Monday, 28 March 2005 are CERN holidays, restaurants no. 1 (Bldg. 501- Meyrin) and no. 3 (Bldg. 866 - Prévessin) will be closed and will remain closed on Saturday, 26 March and Sunday, 27 March. They will re-open on Tuesday, 29 March. During these four days, a limited service will be provided by restaurant no. 2 (Bldg. 504 - Meyrin): on Friday and Monday from 8 a.m. to 8.30 p.m. and on Saturday and Sunday from 9 a.m. to 8.00 p.m. Hot meals will be served from 12.00 p.m. to 2 p.m. and from 6 p.m. to 7.30 p.m. They will be served at the self-service restaurant on the first floor on Friday and at the cafeteria on the ground floor on Saturday, Sunday and Monday. On Thursday, March 24, all three restaurants will operate according to their usual opening times except for restaurant no. 1 which will close at 9 p.m. instead of 1 a.m.

Limited restaurant service over the Easter weekend

CERN Multimedia

2005-01-01

As Friday, 25 March and Monday, 28 March 2005 are CERN holidays, restaurants No. 1 (Bldg. 501- Meyrin) and No. 3 (Bldg. 866 - Prévessin) will be closed and will remain closed on Saturday, 26 March and Sunday, 27 March. They will re-open on Tuesday, 29 March at 7.00 a.m. During these four days, a limited service will be provided by restaurant No. 2 (Bldg. 504 - Meyrin): on Friday and Monday from 8 a.m. to 8.30 p.m. and on Saturday and Sunday from 9 a.m. to 8.00 p.m. Hot meals will be served from 12.00 p.m. to 2 p.m. and from 6 p.m. to 7.30 p.m. They will be served at the self-service restaurant on the first floor on Friday and at the cafeteria on the ground floor on Saturday, Sunday and Monday. On Thursday, March 24, all three restaurants will operate according to their usual opening times except for restaurant No. 1, which will close at 9 p.m. instead of 1 a.m.

Communication from the Restaurants 1 and 2

CERN Multimedia

2006-01-01

Please note that due to the renovation work taking place in Restaurant 1, the 'free-flow' area will be moved to a temporary location at the far end of the restaurant from Thursday 30th November. A marquee will be erected in front of the restaurant to provide an additional seating area during this time. Please also note that Restaurant 1 will be closed from Friday 1st December at 15:00 until the morning of 3rd December. Restaurant 2 will remain open during this period with the following opening times: Friday 1st December: hot meals available from 18:00 - 19:30, closing time 20:00. Saturday 2nd December: Opening time 8:00, hot meals available 12:00 - 14:00 and 18:00 - 19:30, closing time 20:00. Sunday 3rd December: Opening time 9:00, hot meals available 12:00 - 14:00 and 18:00 - 19:30, closing time 20:00. For further details please see http://cern.ch/resto2/DSR/Welcome.html

Are fast food restaurants an environmental risk factor for obesity?

OpenAIRE

Jeffery, Robert W; Baxter, Judy; McGuire, Maureen; Linde, Jennifer

2006-01-01

Abstract Objective Eating at "fast food" restaurants has increased and is linked to obesity. This study examined whether living or working near "fast food" restaurants is associated with body weight. Methods A telephone survey of 1033 Minnesota residents assessed body height and weight, frequency of eating at restaurants, and work and home addresses. Proximity of home and work to restaurants was assessed by Global Index System (GIS) methodology. Results Eating at "fast food" restaurants was p...

How to use The National Gallery as a cross curricular approach to weather and climate studies at primary level.

Science.gov (United States)

Hansen, P. J. K.

2009-09-01

How to use The National Gallery as a cross curricular approach to weather and climate studies at primary level. Pål J. Kirkeby Hansen Faculty of Education and International Studies, Oslo University College (PalKirkeby.Hansen@lui.hio.no) Weather and climate are topics in natural science and geography in primary and secondary education in most countries. The pupils are often doing own weather observations and measurements and are presenting the results oral, by posters or with digital aids. They also use the Internet with all its relevant resources in their studies to develop vocabulary, practical and conceptual knowledge. Knowledge about weather and climate is parts of liberal education and could be projected to other topics in science and to topics in other subjects, for instance: history, social geography, literature and arts. This article reports from a case study in grade 3 classes (age 9 year) during their Weather Week. Their science teacher was, quite untypical, also educated in art history. She arranged a visited to The National Gallery with the double agenda: 1. To introduce the pupils to Norwegian canon paintings from the national romantic period, our so-called "golden age”. 2. To look for and discuss weather elements in this paintings. For one hour the museum curator guided the pupils around the water cycle by using the paintings. While the pupils' own observations of weather, clouds and wind and measurements of temperature and precipitation during the Weather Week only are point checks, the guided tour in The National Gallery gave literally "the whole picture” of the Norwegian weather and climate and of the water cycle. During the tour, the curator constantly invited the pupils to tell about and discuss what weather and water elements they were looking at when standing in front of a painting. The pupils were responsive and interested all the time. Back at school, they demonstrated that they had learned much about both weather elements, the water

From Menu to Mouth: Opportunities for Sodium Reduction in Restaurants

Science.gov (United States)

Gunn, Janelle Peralez

2014-01-01

Restaurant foods can be a substantial source of sodium in the American diet. According to the Institute of Medicine, the significant contribution made by restaurants and food service menu items to Americans’ sodium intake warrants targeted attention. Public health practitioners are uniquely poised to support sodium-reduction efforts in restaurants and help drive demand for lower-sodium products through communication and collaboration with restaurant and food service professionals and through incentives for restaurants. This article discusses the role of the public health practitioner in restaurant sodium reduction and highlights select strategies that have been taken by state and local jurisdictions to support this effort. PMID:24456646

Ground beef handling and cooking practices in restaurants in eight States.

Science.gov (United States)

Bogard, April K; Fuller, Candace C; Radke, Vincent; Selman, Carol A; Smith, Kirk E

2013-12-01

Eating in table-service restaurants has been implicated as a risk factor for Escherichia coli O157:H7 infection. To explore this association and learn about the prevalence of risky ground beef preparation practices in restaurants, the Environmental Health Specialists Network (EHS-Net) assessed ground beef handling policies and practices in restaurants in California, Colorado, Connecticut, Georgia, Minnesota, New York, Oregon, and Tennessee. Eligible restaurants prepared and served hamburgers. EHS-Net specialists interviewed a restaurant employee with authority over the kitchen (defined as the manager) using a standard questionnaire about food safety policies, hamburger preparation policies, and use of irradiated ground beef. Interviews were followed by observations of ground beef preparation. Data from 385 restaurants were analyzed: 67% of the restaurants were independently owned and 33% were chain restaurants; 75% of the restaurants were sit down, 19% were quick service or fast food, and 6% were cafeteria or buffet restaurants. Eighty-one percent of restaurants reported determining doneness of hamburgers by one or more subjective measures, and 49% reported that they never measure the final cook temperatures of hamburgers. At least two risky ground beef handling practices were observed in 53% of restaurants. Only 1% of restaurants reported purchasing irradiated ground beef, and 29% were unfamiliar with irradiated ground beef. Differences in risky ground beef handling policies and practices were noted for type of restaurant ownership (independently owned versus chain) and type of food service style (sit down versus quick service or fast food). This study revealed the pervasiveness of risky ground beef handling policies and practices in restaurants and the need for educational campaigns targeting food workers and managers. These results highlight the importance of continued efforts to reduce the prevalence of E. coli O157:H7 in ground beef.

The Cosmology Gallery: Unity through diversity in a vast and awe-inspiring universe.

Science.gov (United States)

Goldsmith, John

2011-06-01

Scientists, artists, religious and cultural leaders have come together to create the Cosmology Gallery at the Gravity Discovery Centre (GDC) located 70 km north of Perth, Western Australia. The Cosmology Gallery exhibitions include the multicultural cosmology artworks, Celestial Visions astronomical photography exhibition and the Timeline of the Universe. The multicultural cosmology artworks are new artworks inspired by Australian Indigenous, Christian, Buddhist, Islamic, Hindu, scientific and technological perspectives of the universe. The Celestial Visions exhibition features astronomical events above famous landmarks, including Stonehenge and the Pyramids. The AUD 400,000+ project was funded by Lotterywest, Western Australia and the Cosmology Gallery was officially opened in July 2008 by the Premier of Western Australia.

RESTAURANT Nr 1 (building 501 - Meyrin site)

CERN Multimedia

2003-01-01

OPENING TIMES in JANUARY-FEBRUARY 2004 Customers are kindly requested to note the modified opening times of restaurant nr. 1 and the adjoining newspaper stand from Monday, January 5 to Sunday February 29, 2004: Kiosquefrom Monday to Friday07:30 - 17:00 hrs Restaurant from Monday to FridaySaturday / Sunday 07:00 - 23:00 hrs08:00 - 21:00 hrs Hot meals will be served between 11:30 and 14:00 hrs, then from 18:00 to 19:30 hrs. Restaurant Supervisory Committee

Whispering Gallery Mode Spectroscopy as a Diagnostic for Dusty Plasmas

International Nuclear Information System (INIS)

Thieme, G.; Basner, R.; Ehlbeck, J.; Roepcke, J.; Maurer, H.; Kersten, H.; Davies, P. B.

2008-01-01

Whispering-gallery-mode spectroscopy is being assessed as a diagnostic method for the characterisation of size and chemical composition of spherical particles levitated in a plasma. With a pulsed laser whispering gallery modes (cavity resonances) are excited in individual microspheres leading to enhanced Raman scattering or fluorescence at characteristic wavelengths. This method can be used to gain specific information from the particle surface and is thus of great interest for the characterisation of layers deposited on microparticles, e.g. in molecular plasmas. We present investigations of different microparticles in air and results from fluorescent particles levitated in an Argon rf plasma.

The energy content of restaurant foods without stated calorie information.

Science.gov (United States)

Urban, Lorien E; Lichtenstein, Alice H; Gary, Christine E; Fierstein, Jamie L; Equi, Ashley; Kussmaul, Carolyn; Dallal, Gerard E; Roberts, Susan B

2013-07-22

National recommendations for the prevention and treatment of obesity emphasize reducing energy intake through self-monitoring food consumption. However, little information is available on the energy content of foods offered by nonchain restaurants, which account for approximately 50% of restaurant locations in the United States. To measure the energy content of foods from independent and small-chain restaurants that do not provide stated information on energy content. We used bomb calorimetry to determine the dietary energy content of the 42 most frequently purchased meals from the 9 most common restaurant categories. Independent and small-chain restaurants were randomly selected, and 157 individual meals were analyzed. Area within 15 miles of downtown Boston. A random sample of independent and small-chain restaurants. Dietary energy. All meal categories provided excessive dietary energy. The mean energy content of individual meals was 1327 (95% CI, 1248-1406) kcal, equivalent to 66% of typical daily energy requirements. We found a significant effect of food category on meal energy (P ≤ .05), and 7.6% of meals provided more than 100% of typical daily energy requirements. Within-meal variability was large (average SD, 271 kcal), and we found no significant effect of restaurant establishment or size. In addition, meal energy content averaged 49% greater than those of popular meals from the largest national chain restaurants (P restaurants have been criticized for offering meals with excess dietary energy. This study finds that independent and small-chain restaurants, which provide no nutrition information, also provide excessive dietary energy in amounts apparently greater than popular meals from chain restaurants or information in national food databases. A national requirement for accurate calorie labeling in all restaurants may discourage menus offering unhealthy portions and would allow consumers to make informed choices about ordering meals that promote weight

Absolute and relative densities of fast-food versus other restaurants in relation to weight status: Does restaurant mix matter?

Science.gov (United States)

Polsky, Jane Y; Moineddin, Rahim; Dunn, James R; Glazier, Richard H; Booth, Gillian L

2016-01-01

Given the continuing epidemic of obesity, policymakers are increasingly looking for levers within the local retail food environment as a means of promoting healthy weights. To examine the independent and joint associations of absolute and relative densities of restaurants near home with weight status in a large, urban, population-based sample of adults. We studied 10,199 adults living in one of four cities in southern Ontario, Canada, who participated in the Canadian Community Health Survey (cycles 2005, 2007/08, 2009/10). Multivariate models assessed the association of weight status (obesity and body mass index) with absolute densities (numbers) of fast-food, full-service and other restaurants, and the relative density (proportion) of fast-food restaurants (FFR) relative to all restaurants within ~10-minute walk of residential areas. Higher numbers of restaurants of any type were inversely related to excess weight, even in models adjusting for a range of individual covariates and area deprivation. However, these associations were no longer significant after accounting for higher walkability of areas with high volumes of restaurants. In contrast, there was a direct relationship between the proportion of FFR relative to all restaurants and excess weight, particularly in areas with high volumes of FFR (e.g., odds ratio for obesity=2.55 in areas with 5+ FFR, 95% confidence interval: 1.55-4.17, across the interquartile range). Policies aiming to promote healthy weights that target the volume of certain retail food outlets in residential settings may be more effective if they also consider the relative share of outlets serving more and less healthful foods. Copyright © 2015 Elsevier Inc. All rights reserved.

Note méthodologique : Exemple de restauration de la plaine de la Crau : l’écologie de la restauration face à la restauration écologique

Directory of Open Access Journals (Sweden)

Renaud Jaunatre, Baptiste Dolidon, Élise Buiison et Thierry Dutoit

2011-05-01

Full Text Available Quel peut être l’apport des recherches en écologie de la restauration pour la réhabilitation d’une communauté végétale unique à forte valeur patrimoniale ? Comment s’intègrent-elles aux opérations de restauration sur le terrain ? Exemple en plaine de Crau pour la réhabilitation des steppes méditerranéennes de Cossure.

Work on the extension of Restaurant No. 1

CERN Multimedia

GS Department

2010-01-01

The work on the extension of Restaurant No. 1 began on 12 April and is expected to take 6 months to complete. For safety reasons, a worksite perimeter fence has been erected on the terrace, and a watertight shielding wall has been put up inside the restaurant. Restaurant customers are requested to comply with the signs in place. Various activities associated with the work are likely to generate noise and dust. As the terrace is used by diners in the summer, such activities will be kept to a minimum during mealtimes. We should like to thank the customers of the restaurant for their understanding. GS/SEM Group

TO IMPROVE QUALITY MANAGEMENT PROCESS : Case: Aiya Restaurant Chain

OpenAIRE

Nguyen Thi, Tram Anh

2012-01-01

The commissioner of this thesis was Aiya Restaurant Chain, a newly opened yet well known restaurant chain in Vietnam. The core idea of this restaurant is to provide its customers with high quality and hygienic street-side foods. However, the current food quality control process in Aiya is incomplete and leaves space for many defects. Food quality has always been the crucial issue to all restaurants. Yet to Aiya, it is considered even more important, because the quality of food relates directl...

Thermal simulation of storage in TSS-Galleries

International Nuclear Information System (INIS)

Lain Huerta, R.; Martinez Santiago, T.; Ramirez Oyangueren, P.

1993-01-01

This report describes the experiment ''thermal simulation of storage in TSS-galleries'' what is been developed in salt mine of Asse, Germany. The report has 3 part: 1) Analysis of objectives and general description of boundary layers. 2) Geomechanics parameters of salt mine. 3) Thermal modelization, thermomechanics modelization and data acquisition

"small problems, Big Trouble": An Art and Science Collaborative Exhibition Reflecting Seemingly small problems Leading to Big Threats

Science.gov (United States)

Waller, J. L.; Brey, J. A.

2014-12-01

"small problems, Big Trouble" (spBT) is an exhibition of artist Judith Waller's paintings accompanied by text panels written by Earth scientist Dr. James A. Brey and several science researchers and educators. The text panels' message is as much the focus of the show as the art--true interdisciplinarity! Waller and Brey's history of art and earth science collaborations include the successful exhibition "Layers: Places in Peril". New in spBT is extended collaboration with other scientists in order to create awareness of geoscience and other subjects (i.e. soil, parasites, dust, pollutants, invasive species, carbon, ground water contaminants, solar wind) small in scale which pose significant threats. The paintings are the size of a mirror, a symbol suggesting the problems depicted are those we increasingly need to face, noting our collective reflections of shared current and future reality. Naturalistic rendering and abstract form in the art helps reach a broad audience including those familiar with art and those familiar with science. The goal is that gallery visitors gain greater appreciation and understanding of both—and of the sober content of the show as a whole. "small problems, Big Trouble" premiers in Wisconsin April, 2015. As in previous collaborations, Waller and Brey actively utilize art and science (specifically geoscience) as an educational vehicle for active student learning. Planned are interdisciplinary university and area high school activities linked through spBT. The exhibition in a public gallery offers a means to enhance community awareness of and action on scientific issues through art's power to engage people on an emotional level. This AGU presentation includes a description of past Waller and Brey activities: incorporating art and earth science in lab and studio classrooms, producing gallery and museum exhibitions and delivering workshops and other presentations. They also describe how walking the paths of several past earth science

27 CFR 31.42 - Restaurants serving liquors with meals.

Science.gov (United States)

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Restaurants serving... Part Certain Organizations, Agencies, and Persons § 31.42 Restaurants serving liquors with meals. Proprietors of restaurants and other persons who serve liquors with meals to paying customers, even if no...

Viability of microcomputed tomography to study tropical marine worm galleries in humid muddy sediments

Energy Technology Data Exchange (ETDEWEB)

Pennafirme, Simone F., E-mail: sipennafirme@gmail.com [Universidade Federal Fluminense (UFF), Niteroi, RJ (Brazil). Inst. de Biologia. Dept. de Biologia Marinha; Machado, Alessandra S.; Lima, Inaya; Suzuki, Katia N.; Lopes, Ricardo T., E-mail: machado@lin.ufrj.br, E-mail: inaya@lin.ufrj.br, E-mail: norisuzuki6@yahoo.com.br, E-mail: ricardo@lin.ufj.br [Coordenacao dos Programas de Pos-Graduacao em Engenharia (COPPE/UFRJ), RJ (Brazil). Lab. de Instrumentacao Nuclear

2013-07-01

Bioturbation is an ecological process driven by organisms, which transports nutrients and gases from air/water to sediment through their galleries, by the time they feed, burrow and/or construct galleries. This exchange is vital to the maintenance of micro and macrobenthic organisms, mainly in muddy flat environments. Species with distinct galleries could create levels of bioturbation, affecting the benthic interactions. In this sense, it is fundamental developing a non-destructive method that permits identifying/quantifying the properties of these galleries. The recent advances in micro-computed tomography are allowing the high resolution 3D images generation. However, once muddy sediments are rich in organic matter and interstitial water, these would lead to motion artifacts which could, in turn, decrease the accuracy of galleries identification/quantification. In this context, the aim of this study was to develop a protocol which combines laboratory experiments and microtomography analysis in order to generate accurate 3D images of the small marine worm's galleries within humid muddy sediments. The sediment was collected at both muddy flats of Surui's and Itaipu lagoon's mangroves (RJ-Brazil), sieved (0.5mm mesh) and introduced with one individual of the marine worm Laeonereis acuta (Nereididae, Polychaeta) in each acrylic corer holders (4.4cm of internal diameter). High energy microtomography scanner was used to obtain 3D images and the setup calibration was 130 kV and 61 mA. Each acquisition image time was among 4h and 6h. Several procedures of drying remained water inside the cores were performed aiming obtaining images without movement artifacts due to circulating water, and this issue was one of the main studied parameter. In order to investigate possible chemical effects, 2ml of formalin (35%) with menthol were added to the surface of the cores. The results show that although the drying time was appropriated, the chemicals created bubbles

Viability of microcomputed tomography to study tropical marine worm galleries in humid muddy sediments

International Nuclear Information System (INIS)

Pennafirme, Simone F.; Machado, Alessandra S.; Lima, Inaya; Suzuki, Katia N.; Lopes, Ricardo T.

2013-01-01

Bioturbation is an ecological process driven by organisms, which transports nutrients and gases from air/water to sediment through their galleries, by the time they feed, burrow and/or construct galleries. This exchange is vital to the maintenance of micro and macrobenthic organisms, mainly in muddy flat environments. Species with distinct galleries could create levels of bioturbation, affecting the benthic interactions. In this sense, it is fundamental developing a non-destructive method that permits identifying/quantifying the properties of these galleries. The recent advances in micro-computed tomography are allowing the high resolution 3D images generation. However, once muddy sediments are rich in organic matter and interstitial water, these would lead to motion artifacts which could, in turn, decrease the accuracy of galleries identification/quantification. In this context, the aim of this study was to develop a protocol which combines laboratory experiments and microtomography analysis in order to generate accurate 3D images of the small marine worm's galleries within humid muddy sediments. The sediment was collected at both muddy flats of Surui's and Itaipu lagoon's mangroves (RJ-Brazil), sieved (0.5mm mesh) and introduced with one individual of the marine worm Laeonereis acuta (Nereididae, Polychaeta) in each acrylic corer holders (4.4cm of internal diameter). High energy microtomography scanner was used to obtain 3D images and the setup calibration was 130 kV and 61 mA. Each acquisition image time was among 4h and 6h. Several procedures of drying remained water inside the cores were performed aiming obtaining images without movement artifacts due to circulating water, and this issue was one of the main studied parameter. In order to investigate possible chemical effects, 2ml of formalin (35%) with menthol were added to the surface of the cores. The results show that although the drying time was appropriated, the chemicals created bubbles within the

A restaurant-based intervention to promote sales of healthy children's menu items: the Kids' Choice Restaurant Program cluster randomized trial.

Science.gov (United States)

Ayala, Guadalupe X; Castro, Iana A; Pickrel, Julie L; Williams, Christine B; Lin, Shih-Fan; Madanat, Hala; Jun, Hee-Jin; Zive, Michelle

2016-03-10

Away-from-home eating is an important dietary behavior with implications on diet quality. Thus, it is an important behavior to target to prevent and control childhood obesity and other chronic health conditions. Numerous studies have been conducted to improve children's dietary intake at home, in early care and education, and in schools; however, few studies have sought to modify the restaurant food environment for children. This study adds to this body of research by describing the development and launch of an innovative intervention to promote sales of healthy children's menu items in independent restaurants in Southern California, United States. This is a cluster randomized trial with eight pair-matched restaurants in San Diego, California. Restaurants were randomized to a menu-only versus menu-plus intervention condition. The menu-only intervention condition involves manager/owner collaboration on the addition of pre-determined healthy children's menu items and kitchen manager/owner collaboration to prepare and plate these items and train kitchen staff. The menu-plus intervention condition involves more extensive manager/owner collaboration and kitchen staff training to select, prepare, and plate new healthy children's menu items, and a healthy children's menu campaign that includes marketing materials and server training to promote the items. The primary outcome is sales of healthy children's menu items over an 18-week period. In addition, dining parties consisting of adults with children under 18 years of age are being observed unobtrusively while ordering and then interviewed throughout the 18-week study period to determine the impact of the intervention on ordering behaviors. Manager/owner interviews and restaurant audits provide additional evidence of impact on customers, employees, and the restaurant environment. Our process evaluation assesses dose delivered, dose received, and intervention fidelity. Successful recruitment of the restaurants has been

Outdoor ultrafine particle concentrations in front of fast food restaurants.

Science.gov (United States)

Vert, Cristina; Meliefste, Kees; Hoek, Gerard

2016-01-01

Ultrafine particles (UFPs) have been associated with negative effects on human health. Emissions from motor vehicles are the principal source of UFPs in urban air. A study in Vancouver suggested that UFP concentrations were related to density of fast food restaurants near the monitoring sites. A previous monitoring campaign could not separate the contribution of restaurants from road traffic. The main goal of this study has been the quantification of fast food restaurants' contribution to outdoor UFP concentrations. A portable particle number counter (DiscMini) has been used to carry out mobile monitoring in a largely pedestrianized area in the city center of Utrecht. A fixed route passing 17 fast food restaurants was followed on 8 days. UFP concentrations in front of the restaurants were 1.61 times higher than in a nearby square without any local sources used as control area and 1.22 times higher compared with all measurements conducted in between the restaurants. Adjustment for other sources such as passing mopeds, smokers or candles did not explain the increase. In conclusion, fast food restaurants result in significant increases in outdoor UFP concentrations in front of the restaurant.

Demand uncertainty and investment in the restaurant industry

OpenAIRE

Sohn, Jayoung

2016-01-01

Since the collapse of the housing market, the prolonged economic uncertainty lingering in the U.S. economy has dampened restaurant performance. Economic uncertainty affects consumer sentiment and spending, turning into demand uncertainty. Nevertheless, the highly competitive nature of the restaurant industry does not allow much room for restaurants to actively control prices, leaving most food service firms exposed to demand uncertainty. To investigate the impact of demand uncertainty in the ...

The attractiveness of green restaurants among the youth

Directory of Open Access Journals (Sweden)

Codruța Adina BĂLTESCU

2017-07-01

Full Text Available The growing interest of the population in a healthy life is a constant of modern society. The culinary habits are essential elements in this respect. Concerns about the opening of green restaurants are related directly to the people's intentions to serve meals in such public catering establishments. The present article analyses the views of the youth on the attributes considered to be significant to outline the activity of green restaurants and the prospects of their consumption within these restaurants. The results obtained show the young people's willingness to eat in green restaurants, as well as their availability to allocate higher amounts of money for the consumption of healthy foods.

Guerilla Science: Outreach at music and art festival

Science.gov (United States)

Rosin, Mark

2012-10-01

Guerilla Science a non-profit science education organization that, since 2007, has brought live events to unconventional venues for science, such as music festivals, art galleries, banquets, department stores and theaters. Guerilla Science sets science free by taking it out of the lab and into the traditional domains of the arts. By producing events that mix science with art, music and play, they create unique opportunities for adult audiences to experience science in unorthodox ways, such as interactive events, games, live experiments, demonstrations and performances by academics, artists, musicians, actors, and professional science communicators. Much of Guerilla Science's work has focused on astrophysical and terrestrial plasmas, and this presentation will provide an overview of Guerilla Science's work in this area. Guerilla Science has produced over twenty events, receiving international media coverage, and directly reached over fifteen thousand members of the public.

Restaurant Policies and Practices for Serving Raw Fish in Minnesota.

Science.gov (United States)

Hedeen, Nicole

2016-10-01

The number of restaurants serving sushi within Minnesota is continuously increasing. The practices and protocols of serving raw fish are complex and require detailed planning to ensure that food served to patrons will not cause illness. Although the popularity of sushi is increasing, there is a lack of research on food safety issues pertaining to preparation of raw fish and sushi rice. To address this gap, the Minnesota Department of Health Environmental Health Specialists Network Food program collected descriptive data on restaurant practices and policies concerning the service of raw fish and sushi rice in 40 Minnesota restaurants. At each restaurant, a specialist interviewed a restaurant manager, conducted an observation of the sushi prep areas in the restaurant kitchen, and reviewed parasite destruction letters and invoices from fish supplier(s). Over half of the restaurants (59%) were missing one or more of the parasite destruction letters from their fish supplier(s) guaranteeing that fish had been properly frozen to the time and temperature requirements in the Minnesota Food Code. A total of 42 parasite destruction letters from suppliers were observed; 10% were considered "adequate" letters. The majority of the letters were missing details pertaining to the types of fish frozen, the length of time fish were frozen, or details on what temperatures fish were held frozen or a combination of all three. Most restaurants were using time as a public health control for their sushi rice. For those restaurants using time as a public health control, 26% had a written procedure on-site, and approximately 53% were keeping track of time. Bare hand contact during sushi prep was observed in 17% of restaurants, and in more than 40% of the restaurants, at least one fish was mislabeled on the menu. Findings from this study indicate that many Minnesota restaurants are not complying with the Food Code requirements pertaining to parasite destruction for the service of raw fish or

De la restauration à l’exposition : à la recherche de sens et de cohérence.

Directory of Open Access Journals (Sweden)

Roland May

2010-04-01

Full Text Available Cet article s'intéresse à la distance existant entre une opération de restauration et sa présentation au grand public. Il s'appuie sur une étude de cas, la restauration d’une toile de Michel Serre, peintre actif en Provence aux XVIIe et XVIIIe siècles. Dans le temps imparti pour cette restauration se sont enchaînées études et interventions, mettant en œuvre de nombreux acteurs – restaurateurs, conservateurs, historiens d’art, photographes et scientifiques du patrimoine – dont les échanges étaient orientés vers la réalisation de l’intervention. Passer de ce "faire" au "faire connaître" de l’exposition nécessite des étapes de reconstruction / agrégation analytiques, qui ne sont pas sans rappeler les enquêtes policières : les indices au départ disjoints convergent pour construire des liens nouvellement mis en perspective dans l’exposition.This article focuses on the gap existing between the restoration of a painting and its presentation to the general public. The case study is a painting by Michel Serre, an artist working in Provence in the 17th-18th centuries. During the alloted time for restoration, studies and interventions of numerous actors –conservators, curators, art historians, photographers and conservation scientists – have been focusing on the achievement of the restoration. Translating this "doing" into a "making of" for the exhibition implies reconstruction / analytical aggregation steps, which echo mystery investigation : clues, at the beginning appart, converge towards building links and new standpoints presented in the exhibition.

The effect of a smoke-free law on restaurant business in South Australia.

Science.gov (United States)

Wakefield, Melanie; Siahpush, Mohammad; Scollo, Michelle; Lal, Anita; Hyland, Andrew; McCaul, Kieran; Miller, Caroline

2002-08-01

Despite evidence to the contrary from overseas research, the introduction of smoke-free legislation in South Australia (SA), which required all restaurants to go smoke-free in January 1999, sparked concerns among the hospitality industry about loss of restaurant business. This study aimed to determine whether the law had a detrimental impact on restaurant business in SA. Using time series analysis, we compared the ratio of monthly restaurant turnover from restaurants and cafés in SA to (a) total retail tumover in SA (minus restaurants) for the years 1991 to 2001 and (b) Australian restaurant tumover (minus SA, Westem Australia and the Australian Capital Territory) for the years 1991-2000. There was no decline in the ratio of (a) SA restaurant turnover to SA retail turnover or (b) SA restaurant tumover to Australian restaurant turnover. The introduction of a smoke-free law applying to restaurants in SA did not adversely affect restaurant business in SA.

The influence of the whispering gallery modes resonators shape on their sensitivity to the movement

Science.gov (United States)

Filatov, Yuri V.; Govorenko, Ekaterina V.; Kukaev, Alexander S.; Shalymov, Egor V.; Venediktov, Vladimir Yu.

2017-05-01

The optical whispering gallery modes resonators are axially symmetrical resonators with smooth edges, supporting the existence of the whispering gallery modes by the total internal reflection on the surface of the resonator. For today various types of such resonators were developed, namely the ball-shaped, tor-shaped, bottle-shaped, disk-shaped etc. The movement of whispering gallery modes resonators in inertial space causes the changes of their shape. The result is a spectral shift of the whispering gallery modes. Optical methods allow to register this shift with high precision. It can be used in particular for the measurement of angular velocities in inertial orientation and navigation systems. However, different types of resonators react to the movement on a miscellaneous. In addition, their sensitivity to movement can be changed when changing the geometric parameters of these resonators. This work is devoted to a research of these aspects.

Effects of new logistics services on restaurants' business model and strategy

OpenAIRE

Vlassis, Nikolaos

2016-01-01

The restaurant industry is present in every part of the world and has been a subject of significant interest for academic scholars. Despite being a more stable industry, technological innovations have started to reach restaurants as well. The purpose of this research is to study and analyze one of these innovations introduced to the full-service restaurant industry. Traditional delivery services in the restaurant industry have been acting as agents between restaurants and customers with the r...

The Vital Components of Restaurant Quality that Affect Guest Satisfaction

Directory of Open Access Journals (Sweden)

Snježana Gagić

2013-10-01

Full Text Available Nowadays, the trend of dining in restaurants has become quite prominent in Serbia. Frequent restaurant visits are not only the reflection of satisfying hedonistic needs, but also the result of increasing number of single-person households as well as adjustment to the European business hours.In an increasingly competitive environment, restaurants must be focused on guests using marketing concepts that identify their needs thus leading to their satisfaction and increased retention.Service quality is fundamental component which produce higher levels of guest satisfaction, which in turn lead to higher sales revenue.The main purpose of this study was to examine the quality dimensions that affect guest satisfaction in restaurant industry. Food and beverage quality, the quality of service delivery, physical environment and price fairness are analyzed as a key components of restaurant experience. The results could be helpful tool for restaurant managers to invest their resources more efficiently, making changes to crucial quality attributes that elicit the guests’ satisfaction level. A management approach focused on guest satisfaction can improve restaurant business performance.

21 CFR 101.10 - Nutrition labeling of restaurant foods.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Nutrition labeling of restaurant foods. 101.10... restaurant foods. Nutrition labeling in accordance with § 101.9 shall be provided upon request for any restaurant food or meal for which a nutrient content claim (as defined in § 101.13 or in subpart D of this...

Transformational and transactional leadership and problem solving in restaurant industry

OpenAIRE

Huhtala, Nina

2013-01-01

The study tries to give information on the leadership behavior of restaurant managers in their problem solving. The results of the study were collected by evaluating three restaurant managers by interviewing them. The restaurant managers’ answers were compared to transformational and transactional leadership model and the aspects of it. Their problem solving skills were evaluated by the help of a rational and creative problem solving model. The study showed that restaurant managers have both ...

Restaurant quality: the case of Central Slovenian region

OpenAIRE

Uran Maravić, Maja

2016-01-01

The purpose – This study has two key goals. The first part presents and compares different expert systems for assessing quality in the restaurants alongside the Ljubljana Quality Selection assessment methodology - LQS. In the second part, this study presents the results of a restaurant assessment in the Central Slovenian region using the LQS methodology. Design/methodology – In the first part of the study, we compare restaurant assessment systems through different criteria. In the second p...

Customer Satisfaction and Service Quality at Fafa's Restaurant

OpenAIRE

Tcvetkova, Daria

2017-01-01

The commissioning company of this thesis is Fafa’s restaurant, which opened in Tampere in 2016. Fafa’s restaurant is a chain of fast-food concept restaurants located in several cities in Finland. The purpose of the research is to analyse customer satisfaction and service quality at the commissioning company and find positive solutions for its improvement. The theoretical framework of the study includes different theories on customer satisfaction and quality of the service, models and dime...

Marketing strategies and profitability analysis of restaurants in ...

African Journals Online (AJOL)

Marketing strategies and profitability analysis of restaurants in Sokoto metropolis, Nigeria. ... Abstract. The study examined the marketing strategies and profitability of restaurants in Sokoto metropolis. ... EMAIL FULL TEXT EMAIL FULL TEXT

Dalla parola all'immagine: il linguaggio della critica d'arte: Per la traduzione di una "traduzione"

OpenAIRE

De Martin, Maria Pia

1994-01-01

Negli ultimi decenni i musei e le gallerie d'arte di tutta Europa hanno visto crescere continuamente l'afflusso dei visitatori: basti pensare alle grandi mostre degli ultimi anni e alle interminabili code per accedervi (per esempio Kandinsky a Parigi e a Milano nel 1985). Laddove, in passato, la fruizione delle opere d'arte era limitata ad una stretta cerchia di persone, esse sembrano aver risvegliato oggi l'interesse del grande pubblico. Insieme all'interesse generale cres...

Consumentenonderzoek in het Restaurant van de Toekomst

NARCIS (Netherlands)

Wijk, de R.A.; Gorselink, M.; Steenbekkers, L.P.A.; Wabeke, M.; Thomasson, T.

2010-01-01

Miljoenen mensen lunchen dagelijks op hun werk. Over bijvoorbeeld motieven bij de keuze van maaltijdcomponenten, de invloed van de inrichting van het restaurant of variaties in het assortiment op dit keuzegedrag is weinig tot niets bekend. In het Restaurant van de Toekomst doet de Consumer Science

Insufficient smoking restrictions in restaurants around junior high schools in Japan.

Science.gov (United States)

Kotani, Kazuhiko; Osaki, Yoneatsu; Kurozawa, Youichi; Kishimoto, Takuji

2006-12-01

Controls for second hand smoke (SHS) and adolescent smoking have been still sociomedical concerns in Japan. Restaurant smoking restrictions are associated with community social norms affecting adolescent smoking behavior, and the status in areas around Junior high schools (JHSs) in the community could be a sign of community practices on regulating SHS for adolescents. To examine whether restaurant smoking restrictions are seen especially in areas around JHSs in Japan, a survey using the direct inspection of a total of 163 restaurants (64 restaurants within and 99 outside a 1-km radius from the nearest JHSs) was conducted in May 2003 in Yonago city, Japan. We assessed smoking restriction status in each restaurant and classified them into 2 groups according to the distance from the nearest JHSs. There were only 2 (3.1%) restaurants with 100% non-smoking and 11 (17.2%) with some partial restrictions among the restaurants within a 1-km radius of JHSs. There were 1 (1.0%) restaurant with 100% non-smoking, 3 (3.0%) with complete non-smoking sections and 17 (17.2%) with some partial restrictions among the restaurants outside a 1-km radius of JHSs. Among restaurants with some partial restrictions, restriction methods were considered insufficient. The smoking restriction status was not significantly different between the restaurant groups within and outside a 1-km radius of JHSs. These results suggest that the public awareness of and attitude toward adolescent smoking problems remains low in Japan. Further SHS control actions for adolescents are needed in Japan.

Calorie Changes in Large Chain Restaurants

Science.gov (United States)

Bleich, Sara N.; Wolfson, Julia A.; Jarlenski, Marian P.

2015-01-01

Introduction Large chain restaurants reduced the number of calories in newly introduced menu items in 2013 by about 60 calories (or 12%) relative to 2012. This paper describes trends in calories available in large U.S. chain restaurants to understand whether previously documented patterns persist. Methods Data (a census of items for included restaurants) were obtained from the MenuStat project. This analysis included 66 of the 100 largest U.S. restaurants that are available in all three 3 of the data (2012–2014; N=23,066 items). Generalized linear models were used to examine: (1) per-item calorie changes from 2012 to 2014 among items on the menu in all years; and (2) mean calories in new items in 2013 and 2014 compared with items on the menu in 2012 only. Data were analyzed in 2014. Results Overall, calories in newly introduced menu items declined by 71 (or 15%) from 2012 to 2013 (p=0.001) and by 69 (or 14%) from 2012 to 2014 (p=0.03). These declines were concentrated mainly in new main course items (85 fewer calories in 2013 and 55 fewer calories in 2014; p=0.01). Although average calories in newly introduced menu items are declining, they are higher than items common to the menu in all 3 years. No differences in mean calories among items on menus in 2012, 2013, or 2014 were found. Conclusions The previously observed declines in newly introduced menu items among large restaurant chains have been maintained, which suggests the beginning of a trend toward reducing calories. PMID:26163168

Service orientation of the restaurant employees

OpenAIRE

Gagić, Snježana; Vuković-Jovičić, Ana; Petrović, Marko D.

2017-01-01

The service orientation program developed for restaurant employees can be a competitive advantage for a restaurant operation. Service orientation has been characterized as the disposition of employees to be helpful, thoughtful, considerate, and co-operative towards customers. Customer-oriented behaviors include: helping customers; helping customers to assess their needs; offering service that will satisfy those needs; describing services accurately; avoiding deceptive manipulations; and avoid...

Smoke-free restaurants in Shanghai: should it be mandatory and is it acceptable?

Science.gov (United States)

Zheng, Pinpin; Fu, Hua; Li, Guangyao

2009-02-01

This study aims to describe secondhand smoke (SHS) exposure in restaurants in Shanghai and to explore the impact on the health of restaurant workers. Attitude to smoke-free restaurants among restaurant workers and customers was also determined in this study. A random sample of 242 workers, 284 customers, and 46 restaurant owners participated in face-to-face questionnaire interviews. A total of 219 (90.7%) restaurant workers surveyed were found to be exposed to SHS during working hours with 24.2+/-18.6h of exposure on average per week. Exposure time each week was significantly associated with the symptoms of dyspnea and irritated eyes. Among the customers surveyed 73.9% supported the concept of a 100% smoke-free law in restaurants and 49.6% expressed that they would be more likely to eat in restaurants if smoking was banned in restaurants. And 58.6% of the restaurant owners surveyed regarded smoke-free laws banning smoking in restaurant as feasible and 56.5% estimated such bans would decrease the profit. Both restaurant workers and customers are substantially exposed to SHS. Although some restaurant owners are concerned about a decrease in profits, the fear of losing business is not supported by the response among customers. Therefore, introducing a law-banning smoking in restaurants appears to be feasible and acceptable in Shanghai.

Support for smoke-free restaurants among Massachusetts adults, 1992-1999.

Science.gov (United States)

Brooks, D R; Mucci, L A

2001-02-01

The authors examined trends and predictors of public support for smoke-free restaurants in Massachusetts. Since 1992, the Massachusetts Behavioral Risk Factor Surveillance System has asked survey respondents about their attitudes toward smoking in restaurants. Analyses using data from 1992 to 1999 characterized changes over time in support for smoke-free restaurants and the role of demographic and smoking-related factors in predicting support. During 1992 to 1999, the rate of support for smoke-free restaurants increased from 37.5% to 59.8%, with similar increases among current, former, and never smokers. After adjustment for smoking status, support was associated with socioeconomic characteristics, race/ethnicity, and household smoking rules. Among current smokers, lighter smokers and those who were trying to quit were more likely to endorse smoke-free restaurants. There has been a substantial increase in support for smoke-free restaurants among both smokers and nonsmokers in Massachusetts.

Who art thou? Personality predictors of artistic preferences in a large UK sample: the importance of openness.

Science.gov (United States)

Chamorro-Premuzic, Tomas; Reimers, Stian; Hsu, Anne; Ahmetoglu, Gorkan

2009-08-01

The present study examined individual differences in artistic preferences in a sample of 91,692 participants (60% women and 40% men), aged 13-90 years. Participants completed a Big Five personality inventory (Goldberg, 1999) and provided preference ratings for 24 different paintings corresponding to cubism, renaissance, impressionism, and Japanese art, which loaded on to a latent factor of overall art preferences. As expected, the personality trait openness to experience was the strongest and only consistent personality correlate of artistic preferences, affecting both overall and specific preferences, as well as visits to galleries, and artistic (rather than scientific) self-perception. Overall preferences were also positively influenced by age and visits to art galleries, and to a lesser degree, by artistic self-perception and conscientiousness (negatively). As for specific styles, after overall preferences were accounted for, more agreeable, more conscientious and less open individuals reported higher preference levels for impressionist, younger and more extraverted participants showed higher levels of preference for cubism (as did males), and younger participants, as well as males, reported higher levels of preferences for renaissance. Limitations and recommendations for future research are discussed.

Lab, Field, Gallery and Beyond

DEFF Research Database (Denmark)

Binder, Thomas; Koskinen, Ilpo; Redström, Johan

2009-01-01

Over the last ten years we have seen a growing number of researchers integrating design experiments in their research inquiries. Initially, this work borrowed heavily from neighboring fields, employing a dual strategy in which design experiments and their evaluation were largely treated as separate...... processes that were often carried out by different people. More recently, design researchers have developed several approaches that integrate design-specific work methods to research. This paper takes a methodological look at three such established approaches that we call Lab, Field, and Gallery. We...

For or against the smoking ban in restaurants?

OpenAIRE

Marinakou, Evangelia

2011-01-01

A considerable number of countries have applied laws for the ban of smoking in public places. Furthermore, the separate area for smokers and non-smokers customers in private places such as restaurants and bars, is a significant change that has caused positive or negative attitudes. The different views of customers and restaurant owners have created a legal and social debate. The findings suggest that on the one hand, the majority of the restaurant owners impose the law, but not actively. On t...

The business plan of Izakaya restaurant in Helsinki

OpenAIRE

Du, Peng

2017-01-01

The objective of thesis was to study the main areas of creating a business plan and to make research toward the current market environment of Asian fusion restaurant in the Helsinki area in order to make a realistic business plan of a Japanese Izakaya restaurant. The theoretical study is based on several business books, some suggestion from different types of restaurant owners in Helsinki, the business plan outline was finally made. For the empirical study, a survey of market analysis,...

Sodium levels in Canadian fast-food and sit-down restaurants.

Science.gov (United States)

Scourboutakos, Mary J; L'Abbé, Mary R

2013-01-31

To evaluate the sodium levels in Canadian restaurant and fast-food chain menu items. Nutrition information was collected from the websites of major sit-down (n=20) and fast-food (n=65) restaurants across Canada in 2010 and a database was constructed. Four thousand and forty-four meal items, baked goods, side dishes and children's items were analyzed. Sodium levels were compared to the recommended adequate intake level (AI), tolerable upper intake level (UL) and the US National Sodium Reduction Initiative (NSRI) targets. On average, individual sit-down restaurant menu items contained 1455 mg sodium/serving (or 97% of the AI level of 1500 mg/day). Forty percent of all sit-down restaurant items exceeded the AI for sodium and more than 22% of sit-down restaurant stir fry entrées, sandwiches/wraps, ribs, and pasta entrées with meat/seafood exceeded the daily UL for sodium (2300 mg). Fast-food restaurant meal items contained, on average, 1011 mg sodium (68% of the daily AI), while side dishes (from sit-down and fast-food restaurants) contained 736 mg (49%). Children's meal items contained, on average, 790 mg/serving (66% of the sodium AI for children of 1200 mg/day); a small number of children's items exceeded the children's daily UL. On average, 52% of establishments exceeded the 2012 NSRI density targets and 69% exceeded the 2014 targets. The sodium content in Canadian restaurant foods is alarmingly high. A population-wide sodium reduction strategy needs to address the high levels of sodium in restaurant foods.

Restaurant customer satisfaction and return patronage in a Bloemfontein shopping mall

Directory of Open Access Journals (Sweden)

Hermanus Johannes Moolman

2011-12-01

Full Text Available Purpose: Restaurants form one of the core components of a mall's retail offering and its tenant mix. In order to successfully manage the tenant mix, research suggests that mall management continuously monitor their tenants' performance through customer satisfaction and return patronage surveys. The purpose of the study on which this article is based, was to gain insight into restaurant customers' satisfaction and return patronage in a shopping mall context. Research questions: The research was conceptualised with the following three research questions in mind: Which dining attributes are important for customer satisfaction and return patronage in mall restaurants? Is there a difference in restaurant customers' satisfaction and return patronage levels based on their demographic characteristics? Is there a difference in restaurant customers' satisfaction and return patronage in the respective mall restaurants? Design / methodology / approach: A mixed-methods research design was followed. The views of restaurateurs and mall managers were explored (qualitative and 590 customers of eight restaurants situated in the mall successfully completed questionnaires (quantitative. Analysis of variance, t-tests, correlation analysis and regression analysis were performed to reach the objectives of the study. Findings: This research showed that food quality, quality service, restaurant ambience, the quality of facilities and the presence of management are important attributes in contributing to customers' overall dining satisfaction. Food quality and overall dining satisfaction are regarded as important attributes for restaurant customers' decision to return to a mall restaurant. Demographic characteristics of restaurant customers have little impact on customer satisfaction and return patronage levels. Mall restaurants were not equally successful in satisfying their customers in terms of service quality, quality of facilities and the presence of management

Restaurant challenge offers healthful meal options and builds diabetes awareness.

Science.gov (United States)

Blair, Angela M; Drass, Janice A; Stone, Marylou; Rhoades, Deborah; Baldwin, Susan A; Russ, Kelsey M

2011-01-01

The Frederick Restaurant Challenge is an innovative project based on a collaborative effort among community organizations and partners designed to offer delicious healthful meal options at local restaurants during the month of November for American Diabetes Month. Local restaurants were challenged to participate and submitted recipes for healthful meals to the Frederick County Diabetes Coalition for review by registered dietitians. Diners voted on meals to determine the challenge winner(s), and were eligible to win prizes as well. Publicity prior to and during the month was effective in creating positive news about healthful meals when eating out, raised awareness about diabetes, and provided restaurants with desirable advertising opportunities. Feedback from restaurants and diners was overwhelmingly positive. The purpose of this article is to describe this successful low-budget project to encourage its replication in local communities. The Frederick Restaurant Challenge proved to be a very successful, innovative, low-budget project that met its intended goals: to develop healthful meal options for people with diabetes (or for anyone wishing to eat healthier); to demonstrate that healthful food can taste delicious; and to encourage restaurants to continue offering healthful options on their menus beyond the challenge month. Community interventions such as the Frederick Restaurant Challenge offer unique and important strategies for affecting change and raising awareness not only for people with diabetes but also for the entire community.

Factors That Lead to Environmentally Sustainable Practices in the Restaurant Industry: A Qualitative Analysis of Two Green Restaurant Innovators

Science.gov (United States)

Nyheim, Peter

2012-01-01

In recent years, more organizations, including restaurants, have concerned themselves with sustainability. As with any new endeavor, guidance is needed. The purpose of this study was to investigate factors that lead to environmentally sustainable practices in the restaurant industry. Using Rogers' Diffusion of Innovation Theory as a…

Successful foundation for concept entirety and marketing: Case Restaurant Fregatti

OpenAIRE

Mäenpää, Janina; Brandt, Annina

2016-01-01

This thesis is produced in co-operation with Restaurant Fregatti, which is going through a concept change process. Objectives for this thesis was to found out key aspects in creating successful concept, define steps for the change process and what kind of a role marketing plays in the concept change process. Restaurant Fregatti is a family owned restaurant which was established 1998. Fregatti is a part of Finncrespo Oy, which owns two additional restaurants, but it is not a chain restauran...

SUCCESS FACTORS OF A CHINESE RESTAURANT

OpenAIRE

Xu, Peipei

2012-01-01

Abstract The thesis serves two main purposes. First, it aims to find out the factors that make the Chinese restaurant Dragon Sheng succeed. Second, its objective is to know customers’ satisfaction of Dragon Sheng. The comprehensive literature review traces the management in restaurant, brand building, service design, and customer relationship development. The primary data was collected through qualitative research method and personal interview were applied to collect information about...

Wine Price Markup in California Restaurants

OpenAIRE

Amspacher, William

2011-01-01

The study quantifies the relationship between retail wine price and restaurant mark-up. Ordinary Least Squares regressions were run to estimate how restaurant mark-up responded to retail price. Separate regressions were run for white wine, red wine, and both red and white combined. Both slope and intercept coefficients for each of these regressions were highly significant and indicated the expected inverse relationship between retail price and mark-up.

‘Aimless and Absurd Wanderings’? Children at the Museum of Old and New Art (Mona

Directory of Open Access Journals (Sweden)

Adrian Franklin

2018-03-01

Full Text Available AbstractThis article reports on the experience of children at the Museum of New and Old Art (Mona in Hobart, Tasmania.  Referred to by its innovative owner as a ‘subversive adult Disneyland’, Mona went further than most new contemporary art galleries in designing a radically new experience of art.  It captured the imagination of people new to art in its own locality as well as a global art public.  Favoured by leading international contemporary artists for the freedom it gave art unmediated by art history, Mona also seemingly captured the imagination of children. Through an ethnographic approach in which five young children’s visits were documented in great detail, the article considers these in the light of children’s experiences of previous exhibitionary platforms and the relevance of Mona’s museological interventions for building their dispositions to art and broadening art publics.

A Comparison of Student Performance in a National Restaurant Association Foodservice Sanitation Exam by Students Taking versus Those Not Taking a Review Seminar.

Science.gov (United States)

Fleury, Ernest

A practicum was conducted to examine and improve the performance of students enrolled in a college of culinary arts on the National Restaurant Association Foodservice (NRAF) sanitation certification examination. Because the pass rate among students retaking the examination was lower than that among students taking the examination for the first…

Whispering gallery mode selection in optical bottle microresonators

Science.gov (United States)

Ding, Ming; Senthil Murugan, Ganapathy; Brambilla, Gilberto; Zervas, Michalis N.

2012-02-01

We demonstrated a method to excite selected whispering gallery modes in optical bottle microresonators (BMR) by inscribing microgroove scars on their surface by focused ion beam milling. Substantial spectral clean-up is obtained in appropriately scarred BMRs, providing the potential for high performance sensors and other optical devices.

Impacts of social media in restaurant businesses : A case study of restaurants based on Oulu region

OpenAIRE

Timilsina, Manoj

2017-01-01

Social media’s acceptance rate has been increasing day by day. All kinds of business are adopting social media as crucial tool for implementing business and marketing strategies. This research is done to highlight the impacts of social media in restaurants of Oulu based restaurants. The main objective of this thesis is to examine the impacts social media has in business and how social media is influencing business activities. Furthermore, this research provides a brief information of soci...

Where Are They Now: Nathalie Walker Moves from Science to Activism and Art Communications | Poster

Science.gov (United States)

Whether it’s in a flowerbed or an art gallery, former Werner H. Kirsten (WHK) student intern Nathalie Walker can’t help but to cause a buzz. Since completing her WHK internship in the summer of 2015, Walker has been attending Loyola University Maryland, where she is striving to make a positive impact on campus.

THE ANALYSIS OF THE ART MARKET FROM REPUBLIC OF MOLDOVA WITH INNOVATIVE MARKETING ELEMENTS (based on the author's interview

Directory of Open Access Journals (Sweden)

Olga PERCINSCHI

2015-04-01

Full Text Available The actuality of this research consists in the less developed of art market in the Republic of Moldova and lack of researches in this domain. The goal of the article is to analyze the art market of the Republic of Moldova with innovative marketing elements. The method of this article is based on interviews conducted with painters, owners of art galleries, art salons were highlighted barriers that hinder the development of the art market in Moldova. The main results are identified ways to overcome and directions for the development of effective marketing that will enhance the country's competitiveness as a whole.

Added sugars in kids' meals from chain restaurants.

Science.gov (United States)

Scourboutakos, Mary J; Semnani-Azad, Zhila; L'Abbé, Mary R

2016-06-01

To analyze the added sugars in kids' meals from Canadian chain restaurants in relation to the World Health Organization's proposed sugar recommendation (less than 5% of total daily calories should come from added sugars) and current recommendation (less than 10% of total daily calories should come from added sugars). Total sugar levels were retrieved from the websites of 10 fast-food and 7 sit-down restaurants in 2010. The added sugar levels in 3178 kids' meals from Canadian chain restaurants were calculated in 2014 (in Toronto, Canada) by subtracting all naturally occurring sugars from the total sugar level. The average amount of added sugars in restaurant kids' meals (25 ± 0.36 g) exceeded the WHO's proposed daily recommendation for sugar intake. There was a wide range of added sugar levels in kids' meals ranging from 0 g to 114 g. 50% of meals exceeded the WHO's proposed daily sugar recommendation, and 19% exceeded the WHO's current daily sugar recommendation. There is a wide range of sugar levels in kids' meals from restaurants, and many contain more than a day's worth of sugar.

Annual closure of the CERN restaurants

CERN Document Server

2015-01-01

  Restaurant No. 1 will close at 4 p.m. on Friday, 18 December 2015. The newspaper kiosk will close at 2.30 p.m. The ‘Grab & Go’ stand will not open at all that day.   Restaurant No. 2 and the snack-bars in Buildings 6, 13, 30 and 40 will close at 3 p.m. on Friday, 18 December 2015. The snack-bar in Building 54 will close at 10.30 a.m.   Restaurant No. 3 will close at 4 p.m. on Friday, 18 December 2015. The coffee bar in Building 864 will close at 10.30 a.m. and the one in Building 865 at 10.45 a.m. All outlets will open again at the usual times on Monday, 4 January 2015.

Research of the Localization of Restaurant Service Robot

Directory of Open Access Journals (Sweden)

Yu Qing-xiao

2010-09-01

Full Text Available This paper designs a restaurant service robot which could be applicable to providing basic service, such as ordering, fetching and sending food, settlement and so on, for the customers in the robot restaurant. In this study, both three landmarks positioning and landmark-based localization algorithms are proposed to localize the mobile robot with rough precision in the restaurant. And Optical Character Recognition (OCR technology is used to distinguish the unique table number of different landmarks. When the high localization precision must be granted around the pantry table, the RFID-based localization algorithm is proposed to localize the mobile robot. Various experiments show that the proposed algorithms could estimate the robot pose reasonably well and could accurately evaluate the localization performance. Finally, the proposed service robot could realize real-time self-localization in the restaurant.

Research of the Localization of Restaurant Service Robot

Directory of Open Access Journals (Sweden)

Yu Qing-xiao

2010-09-01

Full Text Available This paper designs a restaurant service robot which could be applicable to providing basic service, such as ordering, fetching and sending food, settlement and so on, for the customers in the robot restaurant. In this study, both three landmarks positioning and landmark-based localization algorithms are proposed to localize the mobile robot with rough precision in the restaurant. And Optical Character Recognition (OCR technology is used to distinguish the unique table number of different landmarks. When the high localization precision must be granted around the pantry table, the RFID-based localization algorithm is proposed to localize the mobile robot.Various experiments show that the proposed algorithms could estimate the robot pose reasonably well and could accurately evaluate the localization performance. Finally, the proposed service robot could realize real-time self-localization in the restaurant.

The end of an era for the CERN Restaurant

CERN Multimedia

Corinne Pralavorio

2015-01-01

She’s known ten Directors-General, six managers and dozens of colleagues. Her small frame and silver hair, which seem to defy time, are well-known to the thousands of people who use the restaurant. Martine Schmitt is leaving CERN’s Restaurant 1 on 30 January, after an incredible 45 years of service.   “I've been here my whole life," she sighs. "I've seen generation after generation of CERN people and have watched their children grow up." Martine started working at the CERN Restaurant in October 1969, when she was 18 years old. At the time, the restaurant was run by the Coop and Martine was assigned to the kiosk, where she worked until 1990. For the past 25 years, though, she has been a cashier in the restaurant, a role that she has always performed impeccably, greeting her clients with unfailing politeness. “She's reserved and very sensitive, and always wants to hear our news,” her colleagues say. ...

A much needed makeover for Restaurant 3

CERN Multimedia

CERN Bulletin

Inaugurated on 23 November, the newly renovated restaurant room and bar area in Prévessin is already welcoming 50% more CERNois than it used to before the construction. A preliminary project has also been submitted to Management for the construction of a new building designed to become the new nerve-centre of the Prévessin site.   The newly renovated bar area in Restaurant 3 (Prévessin site). The restaurant and bar area on the Prévessin site had not seen much renovation work until this year when, in just a few months, the whole area received a complete makeover. The new installations are in conformity with hygiene and safety rules for food products and are more welcoming for customers. “In the past, the restaurant used to serve an average of 400 visitors at lunchtime but this number had dwindled to about 200 in more recent times”, says Cristiana Colloca(GS-SEM), project leader of the renovation work. “The new room is more ...

A restaurant-based intervention to promote sales of healthy children’s menu items: the Kids’ Choice Restaurant Program cluster randomized trial

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Guadalupe X. Ayala

2016-03-01

Full Text Available Abstract Background Away-from-home eating is an important dietary behavior with implications on diet quality. Thus, it is an important behavior to target to prevent and control childhood obesity and other chronic health conditions. Numerous studies have been conducted to improve children’s dietary intake at home, in early care and education, and in schools; however, few studies have sought to modify the restaurant food environment for children. This study adds to this body of research by describing the development and launch of an innovative intervention to promote sales of healthy children’s menu items in independent restaurants in Southern California, United States. Methods This is a cluster randomized trial with eight pair-matched restaurants in San Diego, California. Restaurants were randomized to a menu-only versus menu-plus intervention condition. The menu-only intervention condition involves manager/owner collaboration on the addition of pre-determined healthy children’s menu items and kitchen manager/owner collaboration to prepare and plate these items and train kitchen staff. The menu-plus intervention condition involves more extensive manager/owner collaboration and kitchen staff training to select, prepare, and plate new healthy children’s menu items, and a healthy children’s menu campaign that includes marketing materials and server training to promote the items. The primary outcome is sales of healthy children’s menu items over an 18-week period. In addition, dining parties consisting of adults with children under 18 years of age are being observed unobtrusively while ordering and then interviewed throughout the 18-week study period to determine the impact of the intervention on ordering behaviors. Manager/owner interviews and restaurant audits provide additional evidence of impact on customers, employees, and the restaurant environment. Our process evaluation assesses dose delivered, dose received, and intervention

Restaurant 2 goes Cordon Bleu

CERN Multimedia

2007-01-01

The Domaine de Chouilly. Who said fine cuisine was too expensive? For a whole week between the 19th and 23rd February you will have the opportunity to enjoy gastronomic delights a short walk away from your office for only 17 CHF. The Chef and his colleagues from the famous Chateauvieux restaurant at the Domaine de Chouilly will be coming to Restaurant No. 2 to prepare a different gastronomic delight each day and will bring with them their own ingredients, equipment and even their own crockery! The list of fare is mouthwatering: Limousin lamb filet au gratin served with two-olive tapenade, and filet of char served with dill and candied lemon are just two of the delicious dishes on the week's menu. Restaurant No. 2 has rustled up another innovation: at the beginning of March it will be starting a pasta serving area on the ground floor called 'The Olivetto Corner'. 'The Corner is designed for customers who don't have much time and for those who like their pasta al dente,' explains Jean-Marie Fornerod, who mana...

Restaurant manager and worker food safety certification and knowledge.

Science.gov (United States)

Brown, Laura G; Le, Brenda; Wong, Melissa R; Reimann, David; Nicholas, David; Faw, Brenda; Davis, Ernestine; Selman, Carol A

2014-11-01

Over half of foodborne illness outbreaks occur in restaurants. To combat these outbreaks, many public health agencies require food safety certification for restaurant managers, and sometimes workers. Certification entails passing a food safety knowledge examination, which is typically preceded by food safety training. Current certification efforts are based on the assumption that certification leads to greater food safety knowledge. The Centers for Disease Control and Prevention conducted this study to examine the relationship between food safety knowledge and certification. We also examined the relationships between food safety knowledge and restaurant, manager, and worker characteristics. We interviewed managers (N=387) and workers (N=365) about their characteristics and assessed their food safety knowledge. Analyses showed that certified managers and workers had greater food safety knowledge than noncertified managers and workers. Additionally, managers and workers whose primary language was English had greater food safety knowledge than those whose primary language was not English. Other factors associated with greater food safety knowledge included working in a chain restaurant, working in a larger restaurant, having more experience, and having more duties. These findings indicate that certification improves food safety knowledge, and that complex relationships exist among restaurant, manager, and worker characteristics and food safety knowledge.

Restaurant Manager and Worker Food Safety Certification and Knowledge

Science.gov (United States)

Brown, Laura G.; Le, Brenda; Wong, Melissa R.; Reimann, David; Nicholas, David; Faw, Brenda; Davis, Ernestine; Selman, Carol A.

2017-01-01

Over half of foodborne illness outbreaks occur in restaurants. To combat these outbreaks, many public health agencies require food safety certification for restaurant managers, and sometimes workers. Certification entails passing a food safety knowledge examination, which is typically preceded by food safety training. Current certification efforts are based on the assumption that certification leads to greater food safety knowledge. The Centers for Disease Control and Prevention conducted this study to examine the relationship between food safety knowledge and certification. We also examined the relationships between food safety knowledge and restaurant, manager, and worker characteristics. We interviewed managers (N = 387) and workers (N = 365) about their characteristics and assessed their food safety knowledge. Analyses showed that certified managers and workers had greater food safety knowledge than noncertified managers and workers. Additionally, managers and workers whose primary language was English had greater food safety knowledge than those whose primary language was not English. Other factors associated with greater food safety knowledge included working in a chain restaurant, working in a larger restaurant, having more experience, and having more duties. These findings indicate that certification improves food safety knowledge, and that complex relationships exist among restaurant, manager, and worker characteristics and food safety knowledge. PMID:25361386

An empirical study of the relationship between restaurant image and customer loyalty

OpenAIRE

Oh, Heung Chul

1995-01-01

The primary objective of this study was to empirically determine the relationship between restaurant images and loyalties toward seven competing casual dinner house restaurant chains, and to understand the nature of their competition by matching patronage behavior toward alternative restaurant chains with perceptions of alternative restaurants on particular image attributes.

Estimated Cost to a Restaurant of a Foodborne Illness Outbreak.

Science.gov (United States)

Bartsch, Sarah M; Asti, Lindsey; Nyathi, Sindiso; Spiker, Marie L; Lee, Bruce Y

Although outbreaks of restaurant-associated foodborne illness occur periodically and make the news, a restaurant may not be aware of the cost of an outbreak. We estimated this cost under varying circumstances. We developed a computational simulation model; scenarios varied outbreak size (5 to 250 people affected), pathogen (n = 15), type of dining establishment (fast food, fast casual, casual dining, and fine dining), lost revenue (ie, meals lost per illness), cost of lawsuits and legal fees, fines, and insurance premium increases. We estimated that the cost of a single foodborne illness outbreak ranged from $3968 to $1.9 million for a fast-food restaurant, $6330 to $2.1 million for a fast-casual restaurant, $8030 to $2.2 million for a casual-dining restaurant, and $8273 to $2.6 million for a fine-dining restaurant, varying from a 5-person outbreak, with no lost revenue, lawsuits, legal fees, or fines, to a 250-person outbreak, with high lost revenue (100 meals lost per illness), and a high amount of lawsuits and legal fees ($1 656 569) and fines ($100 000). This cost amounts to 10% to 5790% of a restaurant's annual marketing costs and 0.3% to 101% of annual profits and revenue. The biggest cost drivers were lawsuits and legal fees, outbreak size, and lost revenue. Pathogen type affected the cost by a maximum of $337 000, the difference between a Bacillus cereus outbreak (least costly) and a listeria outbreak (most costly). The cost of a single foodborne illness outbreak to a restaurant can be substantial and outweigh the typical costs of prevention and control measures. Our study can help decision makers determine investment and motivate research for infection-control measures in restaurant settings.

Comparing nutrition environments in bodegas and fast food restaurants

OpenAIRE

Neckerman, Kathryn M.; Lovasi, Laszlo; Yousefzadeh, Paulette; Sheehan, Daniel; Milinkovic, Karla; Baecker, Aileen; Bader, Michael D. M.; Weiss, Christopher; Lovasi, Gina S.; Rundle, Andrew

2013-01-01

Many small grocery stores or “bodegas” sell prepared or ready-to-eat items, filling a similar niche in the food environment as fast food restaurants. However, little comparative information is available about the nutrition environments of bodegas and fast food outlets. This study compared the nutrition environments of bodegas and national chain fast food restaurants using a common audit instrument, the Nutrition Environment Measures Study in Restaurants (NEMS-R) protocol. The analytic sample ...

LIMITED RESTAURANT SERVICE: EASTER WEEKEND

CERN Multimedia

2003-01-01

As Friday, April 18 and Monday, April 21, 2003 are CERN holidays, restaurants no. 1 (COOP : Bldg. 501- Meyrin) and no. 3 (AVENANCE : Bldg. 866 - Prévessin) will be closed and will remain so on Saturday and Sunday, April 19 - 20. They will reopen on Tuesday, April 22 at 7h00. During these four days, a limited service will be provided by restaurant no. 2 (DSR : Bldg. 504 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30.

Reingeniería del restaurant clarita

OpenAIRE

Gómez Briones, Pedro; Fernández Ruiz, Víctor

2010-01-01

This work is based on the concepts used for administrative, financial and service reengineering applied to Restaurant Clarita; which has remained in the business of catering sector for over 30 years, located in the city of Guayaquil, experiencing a gradually growth, based on the quality of the products, as well as the personalized attention of his owner. Restaurant Clarita offers its customers, prepared meals, such as soups, mashed potatoes, meat, beans, pork chop rice, as well...

The effect of restaurant attributes on customers' expectations and experiences in formal full service restaurants in Port Elizabeth, South Africa

Directory of Open Access Journals (Sweden)

O Mhlanga

2014-01-01

Full Text Available The purpose of this study was to assess the effect of restaurant attributes on customers’ expectations and experiences in formal full service restaurants. The attributes included in this research were food, service and ambience as independent variables and expectations and experiences as dependent variables. The aims were to: (a assess restaurant attributes that are important for customers’ expectations and experiences, (b to determine which restaurant attributes had a significant relationship with customers’ expectations and experiences. The questionnaire was based on Markovic, Raspor and Markovic’s (2010 research. In order to meet the surveys’ goals, correlation coefficient and regression analysis were conducted. The results of correlation coefficient reveal that all three restaurant attributes had a significant correlation (p<0.05 with expectations. The strongest correlation with expectations was service (r=0.76. Customers’ experiences showed that all the attributes had a weak to moderate (r≤0.5 positive correlation with customers’ experiences. The strongest correlation with experiences was food (r=0.54. The first regression model showed that all three dining attributes were significantly related (p<0.05 to customers’ expectations. The level of service (t=10.73 was rated as the most important attribute for expectations. The second regression model showed that all three dining attributes were significantly related (p<0.05 to experiences. The second model indicated that respondents rated food (t=7.51 as the most important attribute for experience. The results reveal that although good food is an essential component for customers’ experiences, however, the level of service plays a pivotal role for customers’ expectations in formal full service restaurants.

Availability, Location, and Format of Nutrition Information in Fast-food Chain Restaurants in Ontario, Canada.

Science.gov (United States)

Hobin, Erin; Lebenbaum, Michael; Rosella, Laura; Hammond, David

2015-03-01

To assess the availability, location, and format of nutrition information in fast-food chain restaurants in Ontario. Nutrition information in restaurants was assessed using an adapted version of the Nutrition Environment Measures Study for Restaurants (NEMS-R). Two raters independently visited 50 restaurants, 5 outlets of each of the top-10 fast-food chain restaurants in Canada. The locations of the restaurants were randomly selected within the Waterloo, Wellington, and Peel regions in Ontario, Canada. Descriptive results are presented for the proportion of restaurants presenting nutrition information by location (e.g., brochure), format (e.g., use of symbols), and then by type of restaurant (e.g., quick take-away, full-service). Overall, 96.0% (n = 48) of the restaurants had at least some nutrition information available in the restaurant. However, no restaurant listed calorie information for all items on menu boards or menus, and only 14.0% (n = 7) of the restaurants posted calorie information and 26.0% (n = 13) of restaurants posted other nutrients (e.g., total fat) for at least some items on menus boards or menus. The majority of the fast-food chain restaurants included in our study provided at least some nutrition information in restaurants; however, very few restaurants made nutrition information readily available for consumers on menu boards and menus.

A gallery support

Energy Technology Data Exchange (ETDEWEB)

Erokhin, A I; Orekhov, D M; Romanov, P D; Semenov, U N; Sokov, G D; Trubnikov, V P

1981-10-15

The gallery support includes a middle section consisting of forward and aft hydraulic walls, a roof timber and a foundation on which the cross beam is connected to a longitudinal element, and outer sections mounted on both sides of the longitudinal element behind the cross beam; these outer sections contain the roof timbers, the hydraulic walls and the foundations which are connected to the cross beam by a hydraulic jack. In order to increase the areas where it may be used, particularly for variable-level mining works, the connector between the longitudinal element and the cross beam is hinge mounted, while the roof timbers of the outer sections are connected together by an adjustible jack and are constructed to allow detachable beams to be mounted on them under the arched support; the forward hydraulic props of the mid section are mounted on the ends of the cross beam.

Write like a visual artist: Tracing the textually mediated art world

Directory of Open Access Journals (Sweden)

Janna Klostermann

2016-12-01

Full Text Available This study examines the social organisation of Canada’s art world from the standpoint of practising visual artists. Bringing together theories of literacy and institutional ethnography, the article investigates the literacy practices of visual artists, making visible how artists use written texts to participate in public galleries and in the social and institutional relations of the art world. Drawing on extended ethnographic research, including interviews, observational field notes and textual analyses, this study sheds light on the ways visual artists enact particular texts, enact organisational processes, and to enact the social and conceptual worlds they are a part of. Through the lens of visual artists, this study locates two particular texts – the artist statement and the bio statement – in the extended social and institutional relations of the art world.

What Can the Habitable Zone Gallery Do For You?

Science.gov (United States)

Gelino, Dawn M.; Kane, Stephen

2015-12-01

The Habitable Zone Gallery (www.hzgallery.org) came online in August 2011 as a service to the exoplanet community that provides Habitable Zone (HZ) information for each of the exoplanetary systems with known planetary orbital parameters. The service includes a sortable table, a plot with the period and eccentricity of each of the planets with respect to their time spent in the HZ, a gallery of known systems which plot the orbits and the location of the HZ with respect to those orbits, and orbital movies. Recently, we have added new features including: implementation of both conservative and optimistic HZs, more user-friendly table and movies, movies for circumbinary planets, and a count of planets whose orbits lie entirely within the system's HZ. Here we discuss various educational and scientific applications of the site such as target selection, exploring planets with eccentric or circumbinary orbits, and investigating habitability.

Overview Michelin Star Reputation Restaurant in Hospitality Industry

Directory of Open Access Journals (Sweden)

Agung Gita Subakti

2013-05-01

Full Text Available For most chefs and Restaurateur, having his restaurant being awarded one or more stars in the famous Michelin Guide Rouge represents a major achievement, recognition of their work, and also important publicity generating increased notoriety. In this specific industry, experts play a decisive role, and reputation of restaurants and chefs are basically established according to their opinions. The aim of this paper is to overview some of the Restaurants achieving the Michelin Star Reputation and able to sustain it for years. Moreover, how these reputations are made and to understand better the development of gaining such a high reputation.

HR PRACTICES, EMPLOYEE BEHAVIOR, CUSTOMER SATISFACTION, AND RESTAURANT PERFORMANCE

OpenAIRE

Smela, Stephen J.

2002-01-01

This paper looks at performance at the individual restaurant level from the perspective of management, customers and employees. The results are based on surveys of each of these three groups conducted between June and September 2001 at a sit-down, casual restaurant chain. There are several key findings. Service-related employee training and giving staff a say in making decisions improves customer satisfaction and loyalty. How employees perceive the service climate in their restaurant is a bet...

House Restaurant at The Cliff House Sample Tasting Dinner Menu 2017

OpenAIRE

House Restaurant at the Cliff House

2017-01-01

Our award winning, Michelin star restaurant at The Cliff House Hotel, Ireland, brings foodies from all over the world to this seaside village in West Waterford. Both our main House Restaurant as well as our easy, unpretentious bar food honour the great Irish produce of Waterford, Cork and the Irish Sea. House Restaurant operates for dinner Wednesday - Saturday inclusive in Winter and Tuesday - Saturday inclusive in Summer, opening Sunday nights on bank holiday weekends. Bar Restaurant is o...

The whispering gallery as an optical component in the X-ray region

International Nuclear Information System (INIS)

Howells, M.R.

1995-08-01

The whispering gallery phenomenon in acoustics has been known and studied for more than a century, and the same effect has been observed to take place with waves other than sound waves. In this paper we review the theoretical basis and attractive features of the whispering gallery as a soft x-ray optical component and indicate some of its potential applications. We then describe what may be its most unique capability which, in favorable cases, is to provide a way. to manipulate the phase difference between the s and p polarization components and thus to generate circularly or elliptically polarized soft x-rays

Innovations in the restaurant industry: An exploratory study

Directory of Open Access Journals (Sweden)

Ivkov Milan

2016-01-01

Full Text Available This paper tends to identify managers' current innovation activities and attitudes, and also perceptions of what might become future trends and the prospective course in the restaurant industry. Additionally, this paper analyses linkage between sociodemographic profile of managers and a type of innovation they prefer/apply. Full service casual dining restaurant managers from three different countries were interviewed in order to examine their attitudes towards innovations, and to reveal their perceptions of future trends. ANOVA was used to reveal differences between managers' attitudes towards the area of innovation. The results of qualitative study highlight five areas of innovation that could help managers create value based service and increase competitiveness. It is found that age, education level and experience of the restaurant managers affect the innovation type they apply. Additionally, this paper is the first to examine the linkage between socio-demographic profile of restaurant managers and a type of innovation they apply. It offers useful guidelines for hospitality managers.

Restaurant innovativeness: A case study of Vojvodina

Directory of Open Access Journals (Sweden)

Snježana Gagić

2016-11-01

Full Text Available It is of vital importance to continuously work on the improvement and identification of significant factors to ensure and sustain the desired level of quality. The paper aims to analyze the innovativeness level of restaurants in Vojvodina in view of the fact that it keeps their portfolio competitive and thereby achieves a long-term competitive advantage. The innovativeness level was defined on the basis of the instrument designed for measuring innovation in the field of products and services, marketing, processes and socially responsible behavior. In order to determine the level of innovativeness, it was necessary to first determine the percentage of innovativeness based on the number of innovations introduced by the restaurants in all of the four study areas. The results show that a significant number of restaurants pays attention to innovations in order to become more appealing to guests and increase their profitability. On the other hand, more than half of the observed restaurants have a very low or low degree of innovation, which indicates that we still do not pay enough attention to innovations and advancement of their business implementation.

Government quality bases in the field of restaurant economy

OpenAIRE

Naumenko, M.; Vanichev, V.

2010-01-01

In the article is considered question of quality management as one of backer-ups competitiveness of enterprises of restaurant business and the problems of quality of grant of services restaurant economies are reflected.

Comparing nutrition environments in bodegas and fast-food restaurants.

Science.gov (United States)

Neckerman, Kathryn M; Lovasi, Laszlo; Yousefzadeh, Paulette; Sheehan, Daniel; Milinkovic, Karla; Baecker, Aileen; Bader, Michael D M; Weiss, Christopher; Lovasi, Gina S; Rundle, Andrew

2014-04-01

Many small grocery stores or "bodegas" sell prepared or ready-to-eat items, filling a niche in the food environment similar to fast-food restaurants. However, little comparative information is available about the nutrition environments of bodegas and fast-food outlets. This study compared the nutrition environments of bodegas and national chain fast-food restaurants using a common audit instrument, the Nutrition Environment Measures Study in Restaurants (NEMS-R) protocol. The analytic sample included 109 bodegas and 107 fast-food restaurants located in New York City neighborhoods in the upper third and lower third of the census tract poverty rate distribution. Inter-rater reliability was evaluated in 102 food outlets, including 31 from the analytic sample and 71 from a supplementary convenience sample. The analysis compared scores on individual NEMS-R items, a total summary score, and subscores indicating healthy food availability, nutrition information, promotions of healthy or unhealthy eating, and price incentives for healthy eating, using t tests and χ(2) statistics to evaluate differences by outlet type and neighborhood poverty. Fast-food restaurants were more likely to provide nutrition information, and bodegas scored higher on healthy food availability, promotions, and pricing. Bodegas and fast-food restaurants had similar NEMS-R total scores (bodegas 13.09, fast food 14.31; P=0.22). NEMS-R total scores were higher (indicating healthier environments) in low- than high-poverty neighborhoods among both bodegas (14.79 vs 11.54; P=0.01) and fast-food restaurants (16.27 vs 11.60; Pnutrition environments in the two types of food outlets. Copyright © 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Factors associated with worker slipping in limited-service restaurants.

Science.gov (United States)

Courtney, Theodore K; Verma, Santosh K; Huang, Yueng-Hsiang; Chang, Wen-Ruey; Li, Kai Way; Filiaggi, Alfred J

2010-02-01

Slips, trips and falls (STF) are responsible for a substantial injury burden in the global workplace. Restaurant environments are challenged by STF. This study assessed individual and work environment factors related to slipping in US limited-service restaurant workers. Workers in 10 limited-service restaurants in Massachusetts were recruited to participate. Workers' occupational slip and/or fall history within the past 4 weeks was collected by multilingual written questionnaires. Age, gender, job tenure, work hours per week and work shift were also collected. Shoe type, condition and gross shoe contamination were visually assessed. Floor friction was measured and each restaurant's overall mean coefficient of friction (COF) was calculated. The logistic generalised estimating equations model was used to compute adjusted odds ratios (OR). Of 125 workers, 42 reported one or more slips in the past 4 weeks with two reporting a resultant fall. Results from multivariable regression showed that higher restaurant mean COF was significantly associated with a decreased risk of self-reported slipping (OR 0.59, 95% CI 0.42 to 0.82). From the highest to the lowest COF restaurant, the odds of a positive slip history increased by a factor of more than seven. Younger age, male gender, lower weekly work hours and the presence of gross contamination on worker's shoe sole were also associated with increased odds of slip history. Published findings of an association between friction and slipping and falling in actual work environments are rare. The findings suggest that effective intervention strategies to reduce the risk of slips and falls in restaurant workers could include increasing COF and improving housekeeping practices.

Why eat at fast-food restaurants: reported reasons among frequent consumers.

Science.gov (United States)

Rydell, Sarah A; Harnack, Lisa J; Oakes, J Michael; Story, Mary; Jeffery, Robert W; French, Simone A

2008-12-01

A convenience sample of adolescents and adults who regularly eat at fast-food restaurants were recruited to participate in an experimental trial to examine the effect of nutrition labeling on meal choices. As part of this study, participants were asked to indicate how strongly they agreed or disagreed with 11 statements to assess reasons for eating at fast-food restaurants. Logistic regression was conducted to examine whether responses differed by demographic factors. The most frequently reported reasons for eating at fast-food restaurants were: fast food is quick (92%), restaurants are easy to get to (80%), and food tastes good (69%). The least frequently reported reasons were: eating fast food is a way of socializing with family and friends (33%), restaurants have nutritious foods to offer (21%), and restaurants are fun and entertaining (12%). Some differences were found with respect to the demographic factors examined. It appears that in order to reduce fast-food consumption, food and nutrition professionals need to identify alternative quick and convenient food sources. As motivation for eating at fast-food restaurants appears to differ somewhat by age, sex, education, employment status, and household size, tailored interventions could be considered.

Incorporation And Exploration Of Local Imageries And Identities In Malaysia's Graffiti Art

Directory of Open Access Journals (Sweden)

Sarena Abdullah

2015-09-01

Full Text Available The production of graffiti art in Malaysia can be traced back to the late 1990’s. Since then, graffiti art has beenembraced by local municipalities as well as the National Visual Art Gallery (NVAG in their public programming and activities. Despite these positive developments, how the local graffiti artists infused local imageries and indentities in their work had not been examined. The parallels between graffiti art practices and the development of modern art in Malaysia, made the emergence of forms  and themes that reflect local identity in graffiti art  not a surprise, as these were also the inherent issues explored by local artists in the domain of fine arts. This paper hence, discusses the different approaches taken by Malaysia’s graffiti artists, how they incorporate and explored their visual ideas rooted in hip hop culture and the New York City Subway graffiti, with local imageries and identities. This paper will also discuss the history and background of Malaysia’s graffiti art as well as how Malaysian graffiti artists employedvarious local imageries and identity.Keywords: graffiti art; local identities; Malaysian graffiti art; urban culture.

Proximity of fast-food restaurants to schools and adolescent obesity.

Science.gov (United States)

Davis, Brennan; Carpenter, Christopher

2009-03-01

We examined the relationship between fast-food restaurants near schools and obesity among middle and high school students in California. We used geocoded data (obtained from the 2002-2005 California Healthy Kids Survey) on over 500,000 youths and multivariate regression models to estimate associations between adolescent obesity and proximity of fast-food restaurants to schools. We found that students with fast-food restaurants near (within one half mile of) their schools (1) consumed fewer servings of fruits and vegetables, (2) consumed more servings of soda, and (3) were more likely to be overweight (odds ratio [OR] = 1.06; 95% confidence interval [CI] = 1.02, 1.10) or obese (OR = 1.07; 95% CI = 1.02, 1.12) than were youths whose schools were not near fast-food restaurants, after we controlled for student- and school-level characteristics. The result was unique to eating at fast-food restaurants (compared with other nearby establishments) and was not observed for another risky behavior (smoking). Exposure to poor-quality food environments has important effects on adolescent eating patterns and overweight. Policy interventions limiting the proximity of fast-food restaurants to schools could help reduce adolescent obesity.

Evaluation of Customer Satisfaction with Restaurant Services with ACSI Application

Directory of Open Access Journals (Sweden)

Derli Luís Angnes

2015-04-01

Full Text Available Brazil has more than a million bars and restaurants, which are responsible for about 40% of the tourism GDP of the country. Restaurants are business organizations in the gastronomy and service sectors that besides providing individual satisfaction and social life are of great importance for people’s health. The main objective of this study was to validate a model for the customer satisfaction related to the service attributes in restaurants. The American Customer Satisfaction Index (ACSI was used as a model and methodology reference, based on a survey with 270 clients. The methodology employed was characterized by a qualitative exploratory study, for the understanding of the relevant attributes of restaurant services, and, a descriptive evaluation, with a qualitative approach based on the ACSI model and methodology. The data analysis involved multivariate statistics with structured equation modeling. The main results from the exploratory step resulted in a list of 27 evaluation attributes for restaurant services and the analyses with a modeling of structural equations used to validate this model suggest that the relationship, the quality and the valued experienced by the customers influence their satisfaction and loyalty towards the evaluated restaurants.

The Study Of Ethical Issues In Restaurant Of Karachi Pakistan

Directory of Open Access Journals (Sweden)

Rimsha Zafar

2015-08-01

Full Text Available Abstract Ethics includes social cultural and moral values of an organization. Nowadays restaurant are involving in deceptive advertisement unhygienic food and poor food quality these out key ethical issues in restaurants of Karachi Pakistan. In this study researcher focuses on three main variables hygienic factor deceptive advertisements and food quality. All these three variables have been taken and gathered the data through mail survey questionnaire and email sample size of 200 respondents from different areas of Karachi male and female age group between 20 to 40 years. Data compiled and analyzed through Statistical techniques like descriptive correlate and regression. The results show that ethics influence hygienic factor whereas deceptive advertisement and food quality of a restaurant is better known when a family buy the food at restaurant. Therefore it is very important for restaurants to train their employees and give them a better knowledge of ethics.

Service Quality Assessment of an Airport Restaurants Using Important Performance Analyze

Directory of Open Access Journals (Sweden)

Aslı Albayrak

2014-09-01

Full Text Available In today’s, because of some reasons such as increase in disposable income, urbanization and decreasing time due to the education and work increase number of people eating in restaurants and depend ofthis,number of restaurant has increased with every passing day. That’s why ıt’s vitally important for a restaurant to meet the demands and expectations of customers and offer quality service for the survival. Therefore, the aim of this study was to identify gap between customers’ demands and expectation and correspondingly service quality in Turkish airline restaurants.Eight fast food restaurants in Istanbul Atatürk Airline were selected for this study. Questionnaires were used to collect data and 321 airline restaurant costumer responded to the questionnaire distributed between the months of February and May in 2014. For data analysis, frequency tables and t test were used. According to the results, when customers identify some service quality dimensions are sufficient, they identify other service quality dimensions inadequate.

Age of Barrier Canyon-style rock art constrained by cross-cutting relations and luminescence dating techniques.

Science.gov (United States)

Pederson, Joel L; Chapot, Melissa S; Simms, Steven R; Sohbati, Reza; Rittenour, Tammy M; Murray, Andrew S; Cox, Gary

2014-09-09

Rock art compels interest from both researchers and a broader public, inspiring many hypotheses about its cultural origin and meaning, but it is notoriously difficult to date numerically. Barrier Canyon-style (BCS) pictographs of the Colorado Plateau are among the most debated examples; hypotheses about its age span the entire Holocene epoch and previous attempts at direct radiocarbon dating have failed. We provide multiple age constraints through the use of cross-cutting relations and new and broadly applicable approaches in optically stimulated luminescence dating at the Great Gallery panel, the type section of BCS art in Canyonlands National Park, southeastern Utah. Alluvial chronostratigraphy constrains the burial and exhumation of the alcove containing the panel, and limits are also set by our related research dating both a rockfall that removed some figures and the rock's exposure duration before that time. Results provide a maximum possible age, a minimum age, and an exposure time window for the creation of the Great Gallery panel, respectively. The only prior hypothesis not disproven is a late Archaic origin for BCS rock art, although our age result of A.D. ∼ 1-1100 coincides better with the transition to and rise of the subsequent Fremont culture. This chronology is for the type locality only, and variability in the age of other sites is likely. Nevertheless, results suggest that BCS rock art represents an artistic tradition that spanned cultures and the transition from foraging to farming in the region.

LIMITED RESTAURANT SERVICE: WHITSUNTIDE WEEKEND

CERN Multimedia

2003-01-01

Details of the arrangements to ensure the provision of a restaurant service during the Whitsuntide weekend are given below. On all the days indicated, hot meals will be served from 11h30 to 14h00 and 18h00 to 19h30. DATE RESTAURANT No. Opening times Saturday, June 7 1 08h00 - 21h00 2 and 3 closed Sunday, June 8 1 08h00 - 21h00 2 and 3 closed Monday, June 9 1 08h00 - 21h00 2 and 3 closed SATELLITE CAFETERIAS (Bldgs. 30, 40, 54) and the KIOSK will be closed on 7, 8 and 9 June.

Development of restaurant serviceology based on the methodology of general theory of service

OpenAIRE

Glushchenko V.; Glushchenko I.; Katz S.; Olshevskaya K.; Pryazhnikova A.; Stashkova E.

2018-01-01

The positions of restaurant service (service in restaurant business — restaurantology) are formed as a scientific basis for designing a business and assessing the quality of services in restaurant business, developing the service sector in restaurant business, exploring and forming theoretical bases for the development of economy and management in the restaurant business in the globalization of the market for such a kind of services, development of service and information technologies and com...

Organisational ecology in the Danish restaurant sector

DEFF Research Database (Denmark)

Hjalager, Anne Mette

2000-01-01

The article demonstrates the high rates of organisational turmoil in the restaurant sector. The intensity of natural selection depends mainly on the age and size of the enterprise. Affiliation with other enterprises increases the chances of survival, but only if there is a substantial number...... of units co-operating in a group. Surprisingly, the level of staff competence and managerial capacity - measured in quantitative terms - cannot explain the level of success or failure in the restaurant business to any significant degree. Organisational ecology, which constitutes the theoretical...... and methodological base of this article, is a promising research approach to tourism issues. The article, which focuses on explanations for the occurrence of life events in the restaurant sector, calls for more careful policy considerations than are often the case. In particular, human-resource- and labour...

MEASURING SERVICE QUALITY PERCEPTIONS OF THE CUSTOMERS OF RESTAURANTS IN PAKISTAN

Directory of Open Access Journals (Sweden)

Shahab Alam Malik

2015-11-01

Full Text Available This study aims to descriptively analyze different service quality attributes and ranking of services in renowned and successful restaurants. A sample of 407 customers of 10 reputed restaurants was gathered, operating in vicinity of twin cities of Islamabad and Rawalpindi of Pakistan, using abilingual survey instrument to measure service quality perceptions of customers.Five service quality attributes of restaurant staff, tips, tangibles, convenience, and food quality were used and their relationship with overall satisfaction was measured. Besides, key reasons to visit a restaurant were also inquired. Majority of the participants was comprised of private sector employees and students. Results of current study will be beneficial for the restaurants' managers in knowing customers evaluations and formulating future strategies accordingly.

Restaurant information system model and implementation

OpenAIRE

Dzenkauskas, Paulinas

2006-01-01

The recent stabilization of the Internet is now driving easy aspect of life into an Internet presence and the accompanying e-commerce solutions. In the coming years, the Internet will see growth in numbers unlike the world has ever seen. E-commerce has built itself with this in mind and is making every effort it can to seize the strongest position possible. The idea of e-restaurant extends the restaurant to the web and therefore to the home of customers. It provides the basic services, suc...

Towards A Colorimetric Digital Image Archive For The Visual Arts

Science.gov (United States)

Martinez, Kirk; Hamber, Anthony

1989-04-01

The aim of this project is to produce a high-resolution, colorimetric and permanent digital archive of images taken directly from works of art. The proposed system is designed for use in education, research, galleries and museums. Tentative user requirements are examined with particular reference to resolution, image access and colorimetry. Existing technology and projects are considered. Some 3000x3000 pel images of paintings are used to illustrate the interrelationship between dimensions of the original, its inherent detail, scan resolution and display.

Knowledge-based model of competition in restaurant industry: a qualitative study about culinary competence, creativity, and innovation in five full-service restaurants in Jakarta

OpenAIRE

NAPITUPULU JOSHUA H.; ASTUTI ENDANG SITI; HAMID DJAMHUR; RAHARDJO KUSDI

2016-01-01

The purpose of the study is to have an in-depth description in the form of the analysis of culinary competence, creativity and innovation that develops knowledge-based model of competence in full-service restaurant business. Studies on restaurant generally focused on customers more particularly customer’s satisfaction and loyalty, and very few studies discussed internal competitive factors in restaurant business. The study aims at filling out the research gap, using knowledge-based approach t...

Food allergy knowledge and attitude of restaurant personnel in Turkey.

Science.gov (United States)

Sogut, Ayhan; Kavut, Ayşe Baççıoğlu; Kartal, İbrahim; Beyhun, Ercument Nazim; Çayır, Atilla; Mutlu, Mehmet; Özkan, Behzat

2015-02-01

The incidence of food-induced allergic reactions is gradually increasing. Most of these allergic reactions occur in restaurants. Therefore, this study aims to investigate the awareness of restaurant personnel about food allergy. The training, knowledge levels on food allergy, and comfort level in providing safe food of 351 restaurant personnel in Erzurum Province, Turkey, were assessed through a face-to-face survey. Among the participants, 81.5% were male (mean age 28.5 ± 8.5 years). Among them, 17.1% were chefs, 11.1% managers, 5.7% owners, and 66.1% waiters. Food allergy training was reported by 17.1% of the participants. The rates of restaurant personnel who gave the correct answers to the 4 questionnaire items, "Customers with food allergies can safely consume a small amount of that food/Food allergic reaction can cause death/If a customer is having an allergic reaction, it is appropriate to immediately serve them water to 'dilute' the allergen/Removing an allergen from a finished meal (eg, taking off nuts) may be all that is necessary to provide a safe meal for an allergic customer," which measure food allergy knowledge levels, were 46.4%, 65.7%, 55.0%, and 65.7%, respectively. According to our study, there are gaps in the food allergy knowledge of restaurant personnel. Because preparing and serving safe meals to patients with food allergy in restaurants is important, the training of restaurant personnel in food allergy is necessary. © 2014 ARS-AAOA, LLC.

Public knowledge and attitudes regarding public health inspections of restaurants.

Science.gov (United States)

Jones, Timothy F; Grimm, Karen

2008-06-01

Foodborne diseases cause 76 million illnesses in the U.S. each year, and almost half of all money spent on food is spent in restaurants. Restaurant inspections are a critical public health intervention for the prevention of foodborne disease. A telephone survey of randomly selected Tennessee residents aged > or =18 was performed. Data were collected on respondents' demographics, knowledge, attitudes, and expectations regarding restaurant inspections. Of 2000 respondents, 97% were aware that restaurants are inspected regularly by the health department. More than half of the respondents believed that inspections should be performed at least 12 times per year; only one third were aware that inspections currently occur only twice per year in Tennessee. More than one third of the respondents considered an inspection score of > or =90 acceptable for a restaurant at which they would eat; the mean score in Tennessee is 82. When presented with a variety of scenarios, an overwhelming number of respondents felt that public health responses to safety violations should be far more draconian than they actually are. Survey answers did not differ consistently based on respondents' race, gender, or history of having worked in a restaurant. This study identified a number of public misconceptions and unrealistically high expectations of the public health restaurant-inspection system. It is important to improve consumers' understanding of inspection scores and the limitations of regulatory inspections, as well as the role of such inspections in disease prevention.

DETERMINANTS OF CONSUMER PREFERENCES IN ADDIS ABABA RESTAURANTS

Directory of Open Access Journals (Sweden)

Dejene Mamo BEKANA

2010-01-01

Full Text Available This study was proposed to explore the determinants of consumer preferences in Addis Ababa restaurants. Using consumer behavior literatures and theories it was hypothesized that disposable income, price, quality, hygiene practices, friendliness of restaurant staff, safety of food and range or menu variety are important determinants of consumer choice for restaurants. Primary data were generated from 265 customers of 55 restaurants randomly selected with the use of questionnaire of which 258 of the questionnaire ended usable. The non parametric hypothesis testing statistical tool, chi –square tests, and measures of variation were used for statistical analysis purposes. The anticipation of the researcher was that the hypothesis testing results would be significant in parallel with the hypothesized facts. The findings of the research suggest that income has insignificant impact up on quality price trade of among consumers of different income categories. Other hypothesis associated with price, quality, friendliness of restaurant staff, quick table service and range or menu varieties are found to be statistically significant. Over all, the research results suggest that restaurateurs should design marketing strategy that integrates the attributes used in this study to satisfy the needs and wants of their customers and differentiation of their products and services on the basis of the variables scored as they are significant considerations by consumers.

Methodological Grounds of Managing Innovation Development of Restaurants

Directory of Open Access Journals (Sweden)

Naidiuk V. S.

2013-12-01

Full Text Available The goal of the article lies in identification and further development of methodological grounds of managing the innovation development of restaurants. Based on the data of the critical analysis of existing scientific views on interpretation of the essence of the “managing innovation development of an enterprise” notion, the article conducts clarification of this definition. In the result of the study the article builds up a cause-effect diagram of solution of the problem of ensuring efficient management of the innovation development of a restaurant. The article develops a conceptual scheme of development and realisation of the strategy of innovation development in a restaurant. It experimentally confirms the hypothesis of availability of a very strong density of the feedback between resistance to innovation changes and a variable share of qualified personnel that is capable of permanent development (learning and generation of new ideas, in restaurants and builds a model of dependency between them. The prospects of further studies in this direction could become scientific studies directed at development of methodical approaches to identification of the level of innovation potential and assessment of efficiency of managing innovation development of different (by type, class, size, etc. restaurants. The obtained data could also be used for development of a new or improvement of the existing tools of strategic management of innovation development at the micro-level.

Enteric pathogen sampling of tourist restaurants in Bangkok, Thailand.

Science.gov (United States)

Teague, Nathan S; Srijan, Apichai; Wongstitwilairoong, Boonchai; Poramathikul, Kamonporn; Champathai, Thanaporn; Ruksasiri, Supaporn; Pavlin, Julie; Mason, Carl J

2010-01-01

Travelers' diarrhea (TD) is the most prevalent disorder affecting travelers to developing countries. Thailand is considered "moderately risky" for TD acquisition, but the risk by city visited or behavior of the visitor has yet to be definitely defined. Restaurant eating is consistently associated with the acquisition of diarrhea while traveling, and pathogen-free meals serve as a marker of public health success. This study seeks to ascertain a traveler's risk of exposure to certain bacterial gastric pathogens while eating at Bangkok restaurants recommended in popular tourist guide books. A cross-sectional tourist restaurant survey was conducted. Thirty-five restaurants recommended in the two top selling Bangkok guidebooks on Amazon.com were sampled for bacterial pathogens known to cause diarrhea in Thailand, namely Salmonella, Campylobacter, and Arcobacter (a Campylobacter-like organism). A total of 70 samples from two meals at each restaurant were obtained. Suspected bacterial pathogens were isolated by differential culture and tested for antibiotic resistance. Salmonella group E was isolated from one meal (2%), and Arcobacter butzleri from nine meals (13%). Campylobacter spp. were not found. The large majority of A butzleri isolates were resistant to azithromycin but susceptible to ciprofloxacin and an aminoglycoside. A traveler's risk of exposure to established bacterial pathogens, Salmonella and Campylobacter, by eating in recommended restaurants is small. Arcobacter butzleri exposure risk is 13% per meal eaten, and rises to 75% when 10 meals are eaten. All restaurants, regardless of price, appear to be equally "risky." Current evidence points to Arcobacter being pathogenic in humans; however, further research is needed to conclusively define pathogenicity. Routine prophylaxis for diarrhea is not recommended; however, travelers should be aware of the risk and come prepared with adequate and appropriate self-treatment medications.

Do smoke-free laws affect revenues in pubs and restaurants?

Science.gov (United States)

Melberg, Hans Olav; Lund, Karl E

2012-02-01

In the debate about laws regulating smoking in restaurants and pubs, there has been some controversy as to whether smoke-free laws would reduce revenues in the hospitality industry. Norway presents an interesting case for three reasons. First, it was among the first countries to implement smoke-free laws, so it is possible to assess the long-term effects. Second, it has a cold climate so if there is a negative effect on revenue one would expect to find it in Norway. Third, the data from Norway are detailed enough to distinguish between revenue from pubs and restaurants. Autoregressive integrated moving average (ARIMA) intervention analysis of bi-monthly observations of revenues in restaurants and pubs show that the law did not have a statistically significant long-term effect on revenue in restaurants or on restaurant revenue as a share of personal consumption. Similar analysis for pubs shows that there was no significant long-run effect on pub revenue.

Application for Suggesting Restaurants Using Clustering Algorithms

Directory of Open Access Journals (Sweden)

Iulia Alexandra IANCU

2014-10-01

Full Text Available The aim of this article is to present an application whose purpose is to make suggestions of restaurants to users. The application uses as input the descriptions of restaurants, reviews, user reviews available on the specialized Internet sites and blogs. In the application there are used processing techniques of natural language implemented using parsers, clustering algorithms and techniques for data collection from the Internet through web crawlers.

Profit by conserving energy in your restaurant

Energy Technology Data Exchange (ETDEWEB)

1981-01-01

This manual is aimed at the Canadian restaurant sector with a view of promoting sound energy conservation practices. Monitoring is recommended to identify energy consumption and measure results of a conservation effects. These efforts can be done with respect to selection, operation, and maintenance of restaurant equipment used in food preparation, HVAC systems, refrigeration, water heating, and lighting. Overall building design and planning of new installations are also considered. 27 figs.

29 CFR 779.386 - Restaurants may qualify as exempt 13(a)(2) establishments.

Science.gov (United States)

2010-07-01

... 29 Labor 3 2010-07-01 2010-07-01 false Restaurants may qualify as exempt 13(a)(2) establishments... Service Establishments Restaurants and Establishments Providing Food and Beverage Service § 779.386 Restaurants may qualify as exempt 13(a)(2) establishments. (a) A restaurant may qualify as an exempt retail or...

Smoking ban in all restaurants and cafeterias on the CERN site

CERN Multimedia

CSR

2006-01-01

In 2005 the SCC decided that there would be a total smoking ban in all restaurants and satellite cafeterias on the CERN site, except for the designated area in Restaurant No.1. Unfortunately, it seems that this ban is often over-looked, resulting in an unhealthy and unpleasant environment for the users and staff of these facilities. You are asked to respect this ban and are reminded that smoking is only permitted in the room in Restaurant 1 specially installed for this purpose. The CSR Restaurant Monitoring Committee

Restaurant opening hours during the Jeûne Genevois weekend

CERN Multimedia

2013-01-01

Restaurant No. 1: open on Thursday, 5 September from 7.00 a.m. until 10.00 p.m. (hot meals served 11.30 a.m. to 2.00 p.m. and 6.30 p.m. to 8.00 p.m.) and open normal hours on Friday, 6 September.   Restaurant No. 2: closed Thursday, 5 and Friday, 6 September.   Restaurant No. 3: closed Thursday, 5 and Friday, 6 September.

The Vital Components of Restaurant Quality that Affect Guest Satisfaction

OpenAIRE

Snježana Gagić; Dragan Tešanović; Ana Jovičić

2013-01-01

Nowadays, the trend of dining in restaurants has become quite prominent in Serbia. Frequent restaurant visits are not only the reflection of satisfying hedonistic needs, but also the result of increasing number of single-person households as well as adjustment to the European business hours.In an increasingly competitive environment, restaurants must be focused on guests using marketing concepts that identify their needs thus leading to their satisfaction and inc...

Kolkata Paise Restaurant Problem and the Cyclically Fair Norm

Science.gov (United States)

Banerjee, Priyodorshi; Mitra, Manipushpak; Mukherjee, Conan

In this paper we revisit the Kolkata Paise Restaurant problem by allowing for a more general (but common) preference of the n customers defined over the set of n restaurants. This generalization allows for the possibility that each pure strategy Nash equilibrium differs from the Pareto efficient allocation. By assuming that n is small and by allowing for mutual interaction across all customers we design strategies to sustain cyclically fair norm as a sub-game perfect equilibrium of the Kolkata Paise Restaurant problem. We have a cyclically fair norm if n strategically different Pareto efficient strategies are sequentially sustained in a way such that each customer gets serviced in all the n restaurants exactly once between periods 1 and n and then again the same process is repeated between periods (n+1) and 2n and so on.

RESTAURANT AND CAFETERIA SERVICES ARRANGEMENTS FOR 1 MAY 2002

CERN Document Server

Restaurant Supervisory Committee

2002-01-01

1. Restaurants As Wednesday 1 May is an official CERN holiday, restaurants no. 2 (DSR: bldg. 504 - Meyrin) and no. 3 (Avenance: bldg. 866 - Prévessin) will be closed as from Tuesda 30 April at 18h00. They will reopen on Thursday 2 May at 6h30 (rest. no. 2) and at 7h00 (rest. no. 3). On 1 May, a limited service will be provided by restaurant no. 1 (COOP: bldg. 501 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30. 2. Decentralised services No decentralised services (satellite cafétérias etc.) will operate. 3. Newspaper stand The newspaper kiosque in building 501 will be closed. Restaurant Supervisory Committee, tel. 77551

Safety criteria for the acquisition of meat in Brazilian University restaurants

Directory of Open Access Journals (Sweden)

Marizete Oliveira de Mesquita

2014-03-01

Full Text Available The present study's objective was to analyze the procedures aimed at guaranteeing sanitary conditions when acquiring meat. The study was conducted with university restaurants of the Federal Institutions of Higher Education (IFES located in the five regions of Brazil. Data were collected using a questionnaire and an evaluation list, which was available online to restaurant professionals. The results showed that restaurants chose one or two types of meat, the most frequent of which were beef and chicken. In restaurants managed by the IFES, the acquisition of raw material occurred by bidding. For vendor selection, the restaurants required product registration with the Inspection Service and requested regulation of the supplier by the Health Surveillance. Monitoring was carried out through a technical visit to the supplier and a review of the past records of the supplier. A higher percentage of restaurants in the Southeast region met appropriate sanitary and hygienic criteria for the receipt of meat, followed by the South, Midwest, Northeast and North. We conclude that restaurants meet most of the safety criteria set in the legislation. However, some weaknesses are evident in the physical and functional structure, the system of transportation of raw material and the records of control measures at the place of reception.

Guess who's not coming to dinner? Evaluating online restaurant reservations for disease surveillance.

Science.gov (United States)

Nsoesie, Elaine O; Buckeridge, David L; Brownstein, John S

2014-01-22

Alternative data sources are used increasingly to augment traditional public health surveillance systems. Examples include over-the-counter medication sales and school absenteeism. We sought to determine if an increase in restaurant table availabilities was associated with an increase in disease incidence, specifically influenza-like illness (ILI). Restaurant table availability was monitored using OpenTable, an online restaurant table reservation site. A daily search was performed for restaurants with available tables for 2 at the hour and at half past the hour for 22 distinct times: between 11:00 am-3:30 pm for lunch and between 6:00-11:30 PM for dinner. In the United States, we examined table availability for restaurants in Boston, Atlanta, Baltimore, and Miami. For Mexico, we studied table availabilities in Cancun, Mexico City, Puebla, Monterrey, and Guadalajara. Time series of restaurant use was compared with Google Flu Trends and ILI at the state and national levels for the United States and Mexico using the cross-correlation function. Differences in restaurant use were observed across sampling times and regions. We also noted similarities in time series trends between data on influenza activity and restaurant use. In some settings, significant correlations greater than 70% were noted between data on restaurant use and ILI trends. This study introduces and demonstrates the potential value of restaurant use data for event surveillance.

Mechanical behavior of galleries in deep clay - Study of a concrete example

International Nuclear Information System (INIS)

Rousset, G.; Jehan, R.A.; Bonne, A.; Fernique, J.C.

1985-01-01

At important depths such as those envisaged for the construction of a radioactive waste disposal, clay appears to be a material of rather weak resistance. One of the first problems to be studied is the technical feasibility of a disposal facility. The time-dependent and strain-softening behavior of the clay plays a significant role in the long term stability of the lined galleries. The in-situ measurements carried out during the digging of a gallery in Boom clay (Belgium), under a 250 m overburden are presented. The data obtained are analyzed by means of an elastoviscoplastic model including strain softening behavior of the clay

Accuracy of Stated Energy Contents of Restaurant Foods

Science.gov (United States)

Urban, Lorien E.; McCrory, Megan A.; Dallal, Gerard E.; Das, Sai Krupa; Saltzman, Edward; Weber, Judith L.; Roberts, Susan B.

2015-01-01

Context National recommendations for the prevention and treatment of obesity emphasize reducing energy intake. Foods purchased in restaurants provide approximately 35% of the daily energy intake in US individuals but the accuracy of the energy contents listed for these foods is unknown. Objective To examine the accuracy of stated energy contents of foods purchased in restaurants. Design and Setting A validated bomb calorimetry technique was used to measure dietary energy in food from 42 restaurants, comprising 269 total food items and 242 unique foods. The restaurants and foods were randomly selected from quick-serve and sit-down restaurants in Massachusetts, Arkansas, and Indiana between January and June 2010. Main Outcome Measure The difference between restaurant-stated and laboratory-measured energy contents, which were corrected for standard metabolizable energy conversion factors. Results The absolute stated energy contents were not significantly different from the absolute measured energy contents overall (difference of 10 kcal/portion; 95% confidence interval [CI], −15 to 34 kcal/portion; P=.52); however, the stated energy contents of individual foods were variable relative to the measured energy contents. Of the 269 food items, 50 (19%) contained measured energy contents of at least 100 kcal/portion more than the stated energy contents. Of the 10% of foods with the highest excess energy in the initial sampling, 13 of 17 were available for a second sampling. In the first analysis, these foods contained average measured energy contents of 289 kcal/portion (95% CI, 186 to 392 kcal/portion) more than the stated energy contents; in the second analysis, these foods contained average measured energy contents of 258 kcal/portion (95% CI, 154 to 361 kcal/portion) more than the stated energy contents (Prestaurant foods were accurate overall. However, there was substantial inaccuracy for some individual foods, with understated energy contents for those with lower

Mandating nutrient menu labeling in restaurants: potential public health benefits.

Science.gov (United States)

Stran, Kimberly A; Turner, Lori W; Knol, Linda

2013-03-01

Many Americans have replaced home-cooked meals with fast food and restaurants meals. This contributes to increased incidences of overweight and obesity. Implementing policies that require restaurants to disclose nutrition information has the potential to improve nutrition knowledge and food behaviors. The purpose of this paper was to examine the potential health benefits of nutrient menu labeling in restaurants, the progress of this legislation and to provide results regarding the implementation of these policies. Data sources were obtained from a search of multiple databases including PubMed, Science Direct, Academic Search Premier, and Google Scholar. Study inclusion criteria were publication in the past ten years, obesity prevention, and utilization of nutrition labeling on menus in restaurants. The initial policies to provide consumers with nutrition information in restaurant settings began at the state levels in 2006. These laws demonstrated success, other states followed, and a national law was passed and is being implemented. Mandating nutrient menu disclosure has the potential to influence a large number of people; this legislation has the opportunity to impact Americans who dine at a fast food or chain restaurant. Given the growing obesity epidemic, continued research is necessary to gauge the effectiveness of this new law and its effects on the health status of the American people.

ALA Conference 2009: The Second City's Newest Restaurants

Science.gov (United States)

Daugherty, Robert Allen

2009-01-01

In this article, the author lists some of his favorites among Chicago's new restaurants. Most of the restaurants listed are easily accessible from the conference hotels by foot, taxi, or public transportation. The Chicago Transit Authority's (CTA) helpful trip planner can be used to determine the quickest and easiest routes. The price guide is…

Consumer satisfaction and dissatisfaction of upscale restaurant dining :a two dimensional approach

OpenAIRE

Sun, Lou-Hon

1994-01-01

Dining out is one of the most popular leisure activities in developed countries. A review of the studies on consumer satisfaction and dissatisfaction (CS/D) in restaurant dining indicates that the majority of restaurant management literature deals with the product/service dimension of restaurant dining and that the leisure dimension of restaurant dining has not been explored. This study was approached with a desire to combine the knowledge from leisure, tourism, marketing, and service managem...

Restaurant closure for the Jeûne genevois

CERN Multimedia

2007-01-01

Restaurant 1 will be closed on Thursday 6th September (Jeûne Genevois) as well as Friday 7th, Saturday 8th and Sunday 9th September for technical reasons. During this time, Restaurant 2 will be open at the following times: –\tThursday 6th September: 9:00 – 20:00 –\tFriday 7th September: 8:00 – 20:00 –\tSaturday 8th and Sunday 9th September: 9:00–20:00 Hot meals will be served on all 4 days from 12:00 to 14:00 and from 18:00 to 19:30. For more information please see http://cern.ch/restaurant2 Thank you for your understanding.

Educating restaurant owners and cooks to lower their own sodium intake is a potential strategy for reducing the sodium contents of restaurant foods: a small-scale pilot study in South Korea.

Science.gov (United States)

Park, Sohyun; Lee, Heeseung; Seo, Dong-Il; Oh, Kwang-Hwan; Hwang, Taik Gun; Choi, Bo Youl

2016-12-01

This study was conducted to evaluate the feasibility of a sodium reduction program at local restaurants through nutrition education and examination of the health of restaurant owners and cooks. The study was a single-arm pilot intervention using a pre-post design in one business district with densely populated restaurants in Seoul, South Korea. The intervention focused on improving nutrition behaviors and psychosocial factors through education, health examination, and counseling of restaurant personnel. Forty-eight restaurant owners and cooks completed the baseline survey and participated in the intervention. Forty participants completed the post-intervention survey. The overweight and obesity prevalences were 25.6% and 39.5%, respectively, and 74.4% of participants had elevated blood pressure. After health examination, counseling, and nutrition education, several nutrition behaviors related to sodium intake showed improvement. In addition, those who consumed less salt in their baseline diet (measured with urine dipsticks) were more likely to agree that providing healthy foods to their customers is necessary. This study demonstrated the potential to reduce the sodium contents of restaurant foods by improving restaurant owners' and cooks' psychological factors and their own health behaviors. This small pilot study demonstrated that working with restaurant owners and cooks to improve their own health and sodium intake may have an effect on participation in restaurant-based sodium reduction initiatives. Future intervention studies with a larger sample size and comparison group can focus on improving the health and perceptions of restaurant personnel in order to increase the feasibility and efficacy of restaurant-based sodium reduction programs and policies.

Reducing sodium across the board: a pilot program in Schenectady County independent restaurants.

Science.gov (United States)

Schuldt, June; Levings, Jessica Lee; Kahn-Marshall, Jennifer; Hunt, Glynnis; Mugavero, Kristy; Gunn, Janelle Peralez

2014-01-01

Excess sodium intake can lead to increased blood pressure. Restaurant foods contribute nearly a quarter of the sodium consumed in the American diet. The objective of the pilot project was to develop and implement in collaboration with independent restaurants a tool, the Restaurant Assessment Tool and Evaluation (RATE), to assess efforts to reduce sodium in independent restaurants and measure changes over time in food preparation categories, including menu, cooking techniques, and products. Twelve independent restaurants in Schenectady County, New York, voluntarily participated. From initial assessment to a 6-month follow-up assessment using the RATE, 11 restaurants showed improvement in the cooking category, 9 showed improvement in the menu category, and 7 showed improvement in the product category. Menu analysis conducted by the Schenectady County Health Department staff suggested that reported sodium-reduction strategies might have affected approximately 25% of the restaurant menu items. The findings from this project suggest that a facilitated assessment, such as the RATE, can provide a useful platform for independent restaurant owners and public health practitioners to discuss and encourage sodium reduction. The RATE also provides opportunities to build and strengthen relationships between public health care practitioners and independent restaurant owners, which may help sustain the positive changes made.

More than Food and Drink: Careers in Restaurants

Science.gov (United States)

Liming, Drew

2009-01-01

In restaurants, the food's the thing. But the drinks, presentation, service, and ambiance are important, too. And it's up to restaurant workers to provide diners with a square meal that's well rounded. The hard work of the kitchen, bar, and dining-room staff gets food and drink from menu to mouth. Some of the more visible workers may include…

A "Democratization" of Markets? Online Consumer Reviews in the Restaurant Industry

Directory of Open Access Journals (Sweden)

Kevin Mellet

2014-05-01

Full Text Available This article examines the promise of market democratization conveyed by consumer rating and review websites in the restaurant industry. Based on interviews with website administrators and data from the main French platforms, we show that review websites contribute to the democratization of restaurant criticism, which first started in the 1970s, both by including a greater variety of restaurants in the reviews, and by broadening participation, opening restaurant reviewing to all. However, this twofold democratic ambition conflicts with the need to produce fair and helpful recommendations, leading review websites to seek compromises between these two dimensions.

The Dallas Pavilion: Contemporary Art and Urban Identity

Directory of Open Access Journals (Sweden)

Jaspar Joseph-Lester

2014-02-01

Full Text Available In the following statement, Jaspar Joseph-Lester and Michael Corris lay out the intentions of their project for the Dallas Pavilion at the 55th Venice Biennale in 2013. By contrast with the national pavilions for which the Biennale is renowned, this pavilion represented a city, and was published in the form of a book rather than temporarily staged on the interior of a building. Available to visitors from a stall placed just outside the American pavilion in the Giardini, this little book is a curated selection of works and texts, intervening within the Biennale’s official structure of curated national pavilions. It colourfully surveys the expansive art world of Dallas’ artists, critics, curators, collectors, galleries, museums and educators, while raising questions about contemporary urban identity vis-à-vis an aging architectural apparatus such as Venice’s international art exposition.

Analyzing Factors to Improve Service Quality of Local Specialties Restaurants: A Comparison with Fast Food Restaurants in Southern Vietnam

OpenAIRE

Lai Wang Wang; Thanh Tuyen Tran

2014-01-01

The top fast food restaurant brands like KFC and MacDonald?s have gone global and demonstrated their successful business strategies through providing quick-service and convenience for customers. Meanwhile, local specialty food has recently emerged as a phenomenon attracting customers? attention on traditional value of ethnic food culture. The purpose of this study is to conduct a regional survey in Vietnamese restaurant companies to identify some key factors that make customers interested in ...

THE MARKETING PLAN FOR WEIDUOLIYA WESTERN-STYLED RESTAURANT IN CHENGDE

OpenAIRE

WANG, Jingwen

2013-01-01

This bachelor thesis is done for the academic study on International Business and Marketing Logistic at Satakunta University of Applied Sciences (SAMK) in Finland. The purpose of this study is to create a marketing plan for Weiduoliya western-styled restaurant in Chengde, China. The author has seen the massive growth in foreign res-taurants business over the past five years in China. This marketing plan is to support running student’s own restaurant business after her graduation. The auth...

Evaluation of Customer Satisfaction with Restaurant Services with ACSI Application

OpenAIRE

Derli Luís Angnes; Carlos Alberto Mello Moyano; Jorge Francisco Bertinetti Lengler

2015-01-01

Brazil has more than a million bars and restaurants, which are responsible for about 40% of the tourism GDP of the country. Restaurants are business organizations in the gastronomy and service sectors that besides providing individual satisfaction and social life are of great importance for people’s health. The main objective of this study was to validate a model for the customer satisfaction related to the service attributes in restaurants. The American Customer Satisfaction Index (ACSI) wa...

Mobile Restaurant Information System Integrating Reservation Navigating and Parking Management

OpenAIRE

Chih-Yao Lo,; Chun-Ta Lin,; Chia-Lung Tsai

2011-01-01

In recent years, with the pace of technological development, people have become more and more demanding in terms of quality of life. At the same time the restaurant industry has become one of the largest industries in the world. To follow international trends and development in the restaurant business in Taiwan, various types of theme restaurants and cafes have emerged. Needless to saycompetition is intense. In such an environment, raising service quality and management performance are the fo...

On the Problem of Filtration to an Imperfect Gallery in a Pressureless Bed

Science.gov (United States)

Bereslavskii, É. N.; Dudina, L. M.

2018-01-01

The problem of plane steady-state filtration in a pressureless bed to an imperfect gallery in the presence of evaporation from the flow free surface is considered. To study such type of flow, a mixed boundary-value problem of the theory of analytical functions is formulated and solved with application of the Polubarinova-Kochina method. Based on the model suggested, an algorithm for computing the discharge of the gallery and the ordinate of free surface emergence to the impermeable screen is developed. A detailed hydrodynamic analysis of the influence of all physical parameters of the model on the desired filtration characteristics is given.

Cooking smoke and respiratory symptoms of restaurant workers in Thailand.

Science.gov (United States)

Juntarawijit, Chudchawal; Juntarawijit, Yuwayong

2017-02-17

Restaurant workers are at risk from exposure to toxic compounds from burning of fuel and fumes from cooking. However, the literature is almost silent on the issue. What discussion that can be found in the literature focuses on the potential effects from biomass smoke exposure in the home kitchen, and does not address the problem as occurring in the workplace, particularly in restaurants. This was a cross-sectional survey of 224 worker from 142 food restaurants in the Tha Pho sub-district of Phitsanulok, a province in Thailand. The standard questionnaire from the British Medical Research Council was used to collect data on chronic respiratory symptoms, including cough, phlegm, dyspnea, severe dyspnea, stuffy nose in the participating workers. Data on their health symptoms experienced in the past 30 days was also asked. A constructed questionnaire was used to collect exposure data, including type of job, time in the kitchen, the frequency of frying food, tears while cooking (TWC), the type of restaurant, fuel used for cooking, the size and location of the kitchen, and the exhaust system and ventilation. The prevalence of the symptoms was compared with those obtained from 395 controls, who were neighbors of the participants who do not work in a restaurant. In comparison to the control group, the restaurant workers had twice or more the prevalence on most of the chronic health symptoms. Men had a higher risk for "dyspnea", "stuffy nose" and "wheeze" while women had higher risk of "cough". A Rate Ratio (RR) of susceptibility was established, which ranged from 1.4 up to 9.9. The minimum RR was for women with "severe dyspnea" (RR of 1.4, 95%CI 0.8, 2.5) while the men showed the maximum RR of 9.9 (95%CI 4.5-22.0) for "wheeze". Possible risk factors identified were job description, job period, size of restaurant, kitchen location, type of cooking oil, hours of stay in the kitchen area, number of fry dishes prepared, frequency of occurrence of TWC, and additional cooking at

RESTAURANT and CAFETERIA SERVICES: ARRANGEMENTS for MAY 1st, 2003

CERN Document Server

2003-01-01

1. Restaurants As Thursday, May 1st, is an official CERN holiday, restaurants no. 2 (DSR : Bldg. 504 - Meyrin) and no. 3 (Avenance : Bldg. 866 - Prévessin) will be closed as from Wednesday, April 30 at 18h00. They will reopen on Friday, May 2nd at 6h30 (rest. no. 2) and at 7h00 (rest. no. 3). On May 1st, a limited service will be provided by restaurant no. 1 (COOP : Bldg. 501 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30. 2. Newspaper stand The newspaper kiosque run by restaurant no. 1 in building 501 will be closed. 3. Decentralised services No decentralised services (satellite cafétérias etc.) will operate on May 1st, but will resume their normal activites on Friday, May 2nd, except for those dependent on restaurant no. 3 (Prévessin site) which will not reopen until Monday, May 5, 2003.

Assessing the Consumer Food Environment in Restaurants by Neighbourhood Distress Level across Saskatoon, Saskatchewan.

Science.gov (United States)

Wang, Jin; Engler-Stringer, Rachel; Muhajarine, Nazeem

2016-03-01

To assess the consumer food environment in restaurants in Saskatoon, using the Nutrition Environment Measures Survey for Restaurants (NEMS-R), to examine differences by neighbourhood distress level and to reflect on the need for further refinement of the assessment of restaurant consumer food environments. Neighbourhoods were classified as low, middle, or high distress level based on the socioeconomic indicators (income, employment, and education) in the Material Deprivation Index. Differences in restaurant consumer food environments, indicated by mean NEMS-R total and sub-scores, were examined by various restaurant categories and by varying neighbourhood distress levels. Chain coffee shops and pita and sandwich restaurants had higher NEMS-R totals and "Healthy Entrées" sub-scores; however, burger and chicken restaurants and pizza restaurants had more barriers to healthful eating. Although restaurants in lower distress level neighbourhoods generally rated healthier (higher NEMS-R scores), only a few measures (such as "Facilitators" and "Barriers") significantly differed by neighbourhood distress level. The findings highlight the importance of developing interventions to improve restaurant consumer food environments, especially in neighbourhoods with higher distress levels. The results suggest that reliable measures of the consumer food environment could be developed beginning with what can be measured by NEMS-R.

Operational Efficiency And Customer Satisfaction of Restaurants: Basis For Business Operation Enhancement

Directory of Open Access Journals (Sweden)

Annie Gay Barlan-Espino

2017-02-01

Full Text Available Restaurants’ primary objective is to provide comfort and satisfaction to guest without compromising the operational efficiency of the business. This research aimed to determine the operational efficiency and customer satisfaction of restaurants as a basis for business operation enhancement. Specifically to determine the operational efficiency of the restaurant in terms of kitchen operations and dining operations and the level of customer satisfaction of the restaurant business in terms of: Product, Policies, People, Processes and Proactivity as well as the problems encountered by the restaurant in their operation and customer service. Descriptive research design was used with managers and customers as respondents of the study. It was concluded that majority of the restaurants are operating for more than a year with sufficient number of employees having enough seating capacity that accommodate large volume of customers. Restaurants are efficient on the aspect of kitchen and dining operations and sometimes encountered problems. Customers are satisfied in terms of 5 P’s. It was found out that there is no significant difference in the operational efficiency of restaurant when grouped according to profile variables. An action plan for continuous business operation enhancement on operational efficiency and customer satisfaction was proposed.

RESTAURANT No. 1 (building 501 - Meyrin site)

CERN Multimedia

2005-01-01

Opening times in January - February 2005 Customers are kindly requested to note the modified opening times of restaurant no. 1 and the adjoining newspaper stand from Monday 3 January to Sunday 27 February 2005: Kiosque from Monday to Friday 07:30 - 17:00 Restaurant from Monday to Friday 07:00 - 23:00 Saturday / Sunday 08:00 - 21:00 Hot meals will be served between 11:30 and 14:00, then from 18:00 to 19:30.

RESTAURANT No. 1 (building 501 - Meyrin site)

CERN Multimedia

2004-01-01

Opening times in January - February 2005 Customers are kindly requested to note the modified opening times of restaurant no. 1 and the adjoining newspaper stand from Monday 3 January to Sunday 27 February 2005: Kiosque from Monday to Friday 07:30 - 17:00 Restaurant from Monday to Friday 07:00 - 23:00 Saturday / Sunday 08:00 - 21:00 Hot meals will be served between 11:30 and 14:00, then from 18:00 to 19:30.

My Home Is My Stage: Restaurant Experiences in Two Estonian Lifestyle Enterprises

Directory of Open Access Journals (Sweden)

Ester Võsu

2012-09-01

Full Text Available This article discusses recent developments in the home-based lifestyle business featuring the example of two cases: Tammuri farm restaurant near Otepää in South Estonia, and home restaurant MerMer in Kolga-Aabla in North Estonia. We study the restaurants from a Goffmanian performance perspective, focusing on the lifestyle entrepreneur's viewpoint of creating a restaurant experience in their homes. Accordingly, the home and its surroundings are considered a setting in which food has an important role as a performance medium and multiple roles are enacted by a single entrepreneur as a performer. Freshness, quality and locality of food, homeliness and personalised service are used for creating a special home restaurant meal experience. The two cases also shed light on the dynamics of the concepts of home and lifestyle entrepreneurship in contemporary Estonia, challenging the understanding of restaurant cuisine and home cooking as oppositional practices of food preparation and consumption.

My Home Is My Stage: Restaurant Experiences in Two Estonian Lifestyle Enterprises

Directory of Open Access Journals (Sweden)

Ester Võsu

2011-12-01

Full Text Available This article discusses recent developments in the home-based lifestyle business featuring the example of two cases: Tammuri farm restaurant near Otepää in South Estonia, and home restaurant MerMer in Kolga-Aabla in North Estonia. We study the restaurants from a Goffmanian performance perspective, focusing on the lifestyle entrepreneur's viewpoint of creating a restaurant experience in their homes. Accordingly, the home and its surroundings are considered a setting in which food has an important role as a performance medium and multiple roles are enacted by a single entrepreneur as a performer. Freshness, quality and locality of food, homeliness and personalised service are used for creating a special home restaurant meal experience. The two cases also shed light on the dynamics of the concepts of home and lifestyle entrepreneurship in contemporary Estonia, challenging the understanding of restaurant cuisine and home cooking as oppositional practices of food preparation and consumption.

CERN restaurants: opening hours during summer

CERN Document Server

2016-01-01

In the summer, the three CERN restaurants remain open during their usual hours. On Monday 1st August and Thursday 8 September, the Restaurant 1 will be open from 7:00 a.m. to 10:00 p.m.   The satellites will be open as follows: Building 6: normal hours Building 13: normal hours Building 30: normal hours Building 40: closing at 4:30 p.m. instead of 5:00 pm Building 54: normal hours in July, closed in August Building 864: normal hours Building 865: normal hours Building 774: normal hours

Restaurant menu labeling: impact of nutrition information on entree sales and patron attitudes.

Science.gov (United States)

Albright, C L; Flora, J A; Fortmann, S P

1990-01-01

This study examined changes in sales of low fat/low cholesterol foods targeted in a restaurant menu labeling program. Sales of labeled items were tracked before and after the program was introduced, and a subsample of patrons were surveyed for information on visibility and comprehension of the menu labels. Two of the four restaurants had significant increases in the sales of targeted foods following labeling. Comparisons between patrons dining in restaurants which had an increase in sales (I--increase restaurants) to those dining in restaurants which had no overall shift in sales (NI--no increase restaurants) revealed no differences in patron awareness or comprehension of the menu labels. There were age and gender differences between I and NI restaurants, with I restaurants having proportionally more males, and a younger clientele. Taste was the primary reason given by patrons for their entree choice, regardless of whether or not it was labeled. In all four restaurants women and older patrons were more aware of the program and more responsive to its recommendations. These findings suggest that environmental strategies may be an effective method of encouraging dietary changes in the general population, but patron characteristics such as age and gender may influence receptivity to this type of intervention. Future studies aimed at developing effective point of purchase education programs should evaluate these patron characteristics and include more powerful behavior change strategies.

Epidemiology of restaurant-associated foodborne disease outbreaks, United States, 1998-2013.

Science.gov (United States)

Angelo, K M; Nisler, A L; Hall, A J; Brown, L G; Gould, L H

2017-02-01

Although contamination of food can occur at any point from farm to table, restaurant food workers are a common source of foodborne illness. We describe the characteristics of restaurant-associated foodborne disease outbreaks and explore the role of food workers by analysing outbreaks associated with restaurants from 1998 to 2013 reported to the Centers for Disease Control and Prevention's Foodborne Disease Outbreak Surveillance System. We identified 9788 restaurant-associated outbreaks. The median annual number of outbreaks was 620 (interquartile range 618-629). In 3072 outbreaks with a single confirmed aetiology reported, norovirus caused the largest number of outbreaks (1425, 46%). Of outbreaks with a single food reported and a confirmed aetiology, fish (254 outbreaks, 34%) was most commonly implicated, and these outbreaks were commonly caused by scombroid toxin (219 outbreaks, 86% of fish outbreaks). Most outbreaks (79%) occurred at sit-down establishments. The most commonly reported contributing factors were those related to food handling and preparation practices in the restaurant (2955 outbreaks, 61%). Food workers contributed to 2415 (25%) outbreaks. Knowledge of the foods, aetiologies, and contributing factors that result in foodborne disease restaurant outbreaks can help guide efforts to prevent foodborne illness.

'Adotta scienza e arte nella tua classe': The results of a successfully teaching project which combines science with art

International Nuclear Information System (INIS)

Giansanti, S.

2015-01-01

The project called 'Adotta scienza e arte nella tua classe' ('Adopt Science and Art in your class'), on the interconnection between science and art, has been addressed to the Italian secondary middle and high school involving more than 200 teachers and about 2200 students. The main purpose of this project is to make the young students aware of the strong link between science and art is a unique cultural and interdisciplinary occasion. To reach this goal, the Adotta project asked students to produce an artwork inspired by the interpretation of a quotation among a hundred commented quotes by physicists, mathematicians, scientist, writers, artists, accompanied by an original short sentence written by students themselves. More than 1000 artworks have been produced and collected in two galleries on Facebook. From their analysis emerges the students’ feeling about science, which is usually associated to human brain, based on mathematical laws and related to technological progress, but it is also a powerful tool that should be responsibly used. This project also valorizes teachers’ role in scientific education through activities that encourage students to recognize science in every aspect of their lives.

Kolkata Restaurant Problem as a Generalised El Farol Bar Problem

Science.gov (United States)

Chakrabarti, Bikas K.

Generalisation of the El Farol bar problem to that of many bars here leads to the Kolkata restaurant problem, where the decision to go to any restaurant or not is much simpler (depending on the previous experience of course, as in the El Farol bar problem). This generalised problem can be exactly analysed in some limiting cases discussed here. The fluctuation in the restaurant service can be shown to have precisely an inverse cubic behavior, as widely seen in the stock market fluctuations.

Ljubljana quality selection (LQS) - innovative case of restaurant assessment system

OpenAIRE

Maja Uran Maravić; Daniela Gračan; Zrinka Zadel

2014-01-01

The purpose – The purpose of this paper is to briefly present the most well-known restaurant assessment systems where restaurant are assessed by experts. The aim is to highlight the strengths and weaknesses of each system. Design –The special focus is to give answers on questions: how are the restaurants assessed by experts, which are the elements and standards of assessment and whether they are consistent with the quality dimensions as advocated in the theory of service quality. Methodology ...

Cooking smoke and respiratory symptoms of restaurant workers in Thailand

OpenAIRE

Juntarawijit, Chudchawal; Juntarawijit, Yuwayong

2017-01-01

Background Restaurant workers are at risk from exposure to toxic compounds from burning of fuel and fumes from cooking. However, the literature is almost silent on the issue. What discussion that can be found in the literature focuses on the potential effects from biomass smoke exposure in the home kitchen, and does not address the problem as occurring in the workplace, particularly in restaurants. Methods This was a cross-sectional survey of 224 worker from 142 food restaurants in the Tha Ph...

Detecting single viruses and nanoparticles using whispering gallery microlasers.

Science.gov (United States)

He, Lina; Ozdemir, Sahin Kaya; Zhu, Jiangang; Kim, Woosung; Yang, Lan

2011-06-26

There is a strong demand for portable systems that can detect and characterize individual pathogens and other nanoscale objects without the use of labels, for applications in human health, homeland security, environmental monitoring and diagnostics. However, most nanoscale objects of interest have low polarizabilities due to their small size and low refractive index contrast with the surrounding medium. This leads to weak light-matter interactions, and thus makes the label-free detection of single nanoparticles very difficult. Micro- and nano-photonic devices have emerged as highly sensitive platforms for such applications, because the combination of high quality factor Q and small mode volume V leads to significantly enhanced light-matter interactions. For example, whispering gallery mode microresonators have been used to detect and characterize single influenza virions and polystyrene nanoparticles with a radius of 30 nm (ref. 12) by measuring in the transmission spectrum either the resonance shift or mode splitting induced by the nanoscale objects. Increasing Q leads to a narrower resonance linewidth, which makes it possible to resolve smaller changes in the transmission spectrum, and thus leads to improved performance. Here, we report a whispering gallery mode microlaser-based real-time and label-free detection method that can detect individual 15-nm-radius polystyrene nanoparticles, 10-nm gold nanoparticles and influenza A virions in air, and 30 nm polystyrene nanoparticles in water. Our approach relies on measuring changes in the beat note that is produced when an ultra-narrow emission line from a whispering gallery mode microlaser is split into two modes by a nanoscale object, and these two modes then interfere. The ultimate detection limit is set by the laser linewidth, which can be made much narrower than the resonance linewidth of any passive resonator. This means that microlaser sensors have the potential to detect objects that are too small to be

Development of the concept of the festival of street arts as an instrument to enhance the attractiveness of the modern city

Directory of Open Access Journals (Sweden)

Dubinkina Ekaterina

2016-06-01

Full Text Available The article is devoted to the organisation and holding of festivals. Festival projects today are a way of formation and promotion of brands, attracting tourists, advertising goods and services, forming the image of the region, the city, transformation of the urban environment, drawing attention to various problems. The purpose of this research is to describe the features of the development and holding of the festival of street arts as an instrument to enhance the attractiveness of the modern city. The object of this research is the concept of the festival of street arts on the basis of the gallery "Sweater", which can be used as a practical guide to the implementation of the project, as well as the methodical basis for the development of social and cultural projects, such as festivals. The article reveals the concept of street art not only as a form of painting – graffiti, but the art, born in the streets, and comprising street musicians, singers, actors, photographers and dancers. The concept of the festival, its functions and types have been disclosed, the possibility of the organisation of the festival on the basis of the gallery "Sweater" and organisational content for it have been also analysed. There has been created the concept of the event. All the stages of its organisation and implementation have been examined. Expected results of the "festival of street arts" have been determined, and the prospects for its further development have been outlined.

Inspection Frequency, Sociodemographic Factors, and Food Safety Violations in Chain and Nonchain Restaurants, Philadelphia, Pennsylvania, 2013-2014.

Science.gov (United States)

Leinwand, Sarah E; Glanz, Karen; Keenan, Brendan T; Branas, Charles C

We explored how restaurant inspection frequency and restaurant neighborhood sociodemographic characteristics are related to food safety inspection outcomes in chain and nonchain restaurants to better understand external factors that may influence inspection outcomes. We categorized the results of restaurant inspections in Philadelphia, Pennsylvania, in 2013 and 2014 by restaurant type (chain or nonchain), inspection frequency (1, 2, or ≥3 per 2-year study period), and violation type (total number of violations, foodborne-illness risk factor violation, or good retail practice violation). We collected 2013 US Census block group sociodemographic data for each restaurant neighborhood. We used nested mixed-effects regression analyses to determine the association between restaurant inspection frequency and inspection violations, as well as between inspection violations and restaurant neighborhood sociodemographic variables, stratified by restaurant type. Compared with nonchain restaurants, chain restaurants had significantly fewer total violations per inspection (mean [SD]: 6.5 [4.6] vs 9.6 [6.8] violations, P chain restaurants. For nonchain restaurants, a higher proportion of black residents in a restaurant neighborhood was associated with 0.6 ( P food safety inspection frequency, based on whether or not restaurants are part of chains, could reduce the frequency of violations, particularly in restaurants with the most violations.

Subjective evaluation of restaurant acoustics in a virtual sound environment

DEFF Research Database (Denmark)

Nielsen, Nicolaj Østergaard; Marschall, Marton; Santurette, Sébastien

2016-01-01

Many restaurants have smooth rigid surfaces made of wood, steel, glass, and concrete. This often results in a lack of sound absorption. Such restaurants are notorious for high sound noise levels during service that most owners actually desire for representing vibrant eating environments, although...... surveys report that noise complaints are on par with poor service. This study investigated the relation between objective acoustic parameters and subjective evaluation of acoustic comfort at five restaurants in terms of three parameters: noise annoyance, speech intelligibility, and privacy. At each...... location, customers filled out questionnaire surveys, acoustic parameters were measured, and recordings of restaurant acoustic scenes were obtained with a 64-channel spherical array. The acoustic scenes were reproduced in a virtual sound environment (VSE) with 64 loudspeakers placed in an anechoic room...

Smoking reduced in urban restaurants: the effect of Beijing Smoking Control Regulation.

Science.gov (United States)

Xiao, Lin; Jiang, Yuan; Liu, Xiurong; Li, Yuqin; Gan, Quan; Liu, Fan

2017-03-01

To evaluate the effectiveness of Beijing Smoking Control Regulation, occurrence of smoking in restaurants was compared before and after the law took effect. A cohort study design was used in a randomly selected sample of 176 restaurants in two districts of Beijing. Undercover visits were paid by investigators to the same restaurants at lunch or dinner time 5 months before the law took effect and 1-month after. The occurrence of smoking and presence of no-smoking signs were observed. Much less smoking was observed (14.8%) in restaurants compared to that before the law took effect (40.3%). The drop in smoking occurrence was more evident in open dining areas (from 32.4% to 5.1%) compared to the men's restrooms of the restaurants (23.8% to 18.8%). No intervention from restaurant staff was observed whenever smoking occurred. Posting of no-smoking signage increased considerably after the law came into effect (from 52.6% to 82.4%), but very few no-smoking signs included the symptom hotline number (38.5%) or the amount of penalty (5.6%). The Beijing Smoking Control Regulation achieved one of its intended goals of reducing smoking occurrences in restaurants, but further effort of strengthening implementation is still needed and should focus on boosting compliance with no-smoking sign requirements, reducing smoking in restrooms of the restaurants and mobilising the restaurant staff to intervene in case of violations. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

Microwave oscillator with 'whispering gallery' resonator

International Nuclear Information System (INIS)

Kirichenko, A.Ya.; Prokopenko, Yu.V.; Filippov, Yu.F.; Lonin, Yu.F.; Papkovich, V.G.; Ponomarev, A.G.; Prokopenko, Yu.V.; Uvarov, V.T.

2010-01-01

It was presented researches of a generation of microwave radiation into system with azimuthally periodical relativistic electron beam current that excites a high-Q quasi-optical dielectric resonator. The Eigen parameters of cylindrical Teflon resonator were determined by numerical computation. Registration of the microwave radiation realizes by a crystal set of 8-mm wavelength range. Research projects of microwave oscillators with high-Q resonators, in which 'whispering gallery' oscillations are excited by an electron flow, are presented. Multiresonator oscillators ideology is based on principles of microwave generation in klystrons with both subcritical and supercritical electron beams currents.

Queue Management Practices of Quick ServiceRestaurants (QSR in Lipa City, Philippines

Directory of Open Access Journals (Sweden)

Leoven A. Austria

2015-12-01

Full Text Available –Problems regarding waiting line in quick service restaurants (QSR has been one of the main concerns of industries and scholars nowadays. It is because people today demand not only for qualityfood but also for speed. Quick service restaurant players explore on the approaches to optimize the efficiency of restaurant management. One important area that defines how well and efficient a fast food restaurant delivers its product and services to customers is its waiting line (queue management practices. The study was conducted at Lipa City, involving five popular quick service restaurants named by the researcher as QSR A, B, C, D, and E. It made used of 363customer respondents proportionally obtained from five restaurants.It intended to assess the extent of implementation of the queue management practices of the restaurants and the level of satisfaction of the customers in such practices in terms of customer arrival, waiting line and service facility. The findings revealed the queuing system used and the waiting line structured utilized by the restaurants. The extent of implementation of the queue management practices in the three areas mentioned of the five QSR’s was presented comparatively. Likewise, the level of customer’s satisfaction on the queue management practices was also determined. Significant difference in the extent of implementation and in the level of customer satisfaction were determined if the respondents were grouped according to restaurant’s profile. Recommendations in the improvement of queue were given based on the findings.

Lessons learned about art-based approaches for disseminating knowledge.

Science.gov (United States)

Bruce, Anne; Makaroff, Kara L Schick; Sheilds, Laurene; Beuthin, Rosanne; Molzahn, Anita; Shermak, Sheryl

2013-01-01

To present a case example of using an arts-based approach and the development of an art exhibit to disseminate research findings from a narrative research study. Once a study has been completed, the final step of dissemination of findings is crucial. In this paper, we explore the benefits of bringing nursing research into public spaces using an arts-based approach. Findings from a qualitative narrative study exploring experiences of living with life-threatening illnesses. Semi-structured in-depth interviews were conducted with 32 participants living with cancer, chronic renal disease, or HIV/AIDS. Participants were invited to share a symbol representing their experience of living with life-threatening illness and the meaning it held for them. The exhibit conveyed experiences of how people story and re-story their lives when living with chronic kidney disease, cancer or HIV. Photographic images of symbolic representations of study participants' experiences and poetic narratives from their stories were exhibited in a public art gallery. The theoretical underpinning of arts-based approaches and the lessons learned in creating an art exhibit from research findings are explored. Creative art forms for research and disseminating knowledge offer new ways of understanding and knowing that are under-used in nursing. Arts-based approaches make visible patients' experiences that are often left unarticulated or hidden. Creative dissemination approaches such as art exhibits can promote insight and new ways of knowing that communicate nursing research to both public and professional audiences.

Designing an energy-efficient quick service restaurant

Energy Technology Data Exchange (ETDEWEB)

Young, R.; Spata, A.J.; Turnbull, P.; Allen, T.E.

1999-07-01

Food service operators typically focus on controlling labor and food costs in order to increase profits. Energy, which typically represents 2% to 6% of the total cost to operate, is often a lower priority due to the complexity of food service operations and the lack of practical information. However, in an increasing competitive market, operators are actively seeking opportunities to further reduce overhead, and energy represents a good candidate. This paper presents an overview of the design and application of energy-efficient technologies to a quick service restaurant (QSR) and the resulting energy savings. Included in the discussion are the relevance of energy efficiency in a QSR, the criteria for choosing appropriate energy-efficient technologies, the replication of results to other restaurants, and the performance of the individual energy-saving technologies. Three different techniques were used to estimate energy savings of the energy-efficient technologies, with results in the range of 12% to 18% savings in overall annual restaurant energy costs.

Customer responses to mandatory menu labeling at full-service restaurants.

Science.gov (United States)

Auchincloss, Amy H; Mallya, Giridhar G; Leonberg, Beth L; Ricchezza, Andrew; Glanz, Karen; Schwarz, Donald F

2013-12-01

In 2010, Philadelphia enacted a menu-labeling law requiring full-service restaurant chains to list values for calories, sodium, fat, and carbohydrates for each item on all printed menus. The goal of the study was to determine whether purchase decisions at full-service restaurants varied depending on the presence of labeling. In August 2011, this cross-sectional study collected 648 customer surveys and transaction receipts at seven restaurant outlets of one large full-service restaurant chain. Two outlets had menu labeling (case sites); five outlets did not (control sites). Outcomes included differences in calories and nutrients purchased and customers' reported use of nutrition information when ordering. Data were analyzed in 2012. Mean age was 37 years; 60% were female; 50% were black/African-American and reported incomes ≥$60,000. Customers purchased food with approximately 1600 kcal (food plus beverage, 1800 kcal); 3200 mg sodium; and 35 g saturated fat. After adjustment for confounders, customers at labeled restaurants purchased food with 151 fewer kilocalories (95% CI=-270, -33); 224 mg less sodium (95% CI=-457, +8); and 3.7 g less saturated fat (95% CI=-7.4, -0.1) compared to customers at unlabeled restaurants (or 155 less kilocalories from food plus beverage, 95% CI=-284, -27). Those reporting that nutrition information affected their order purchased 400 fewer food calories, 370 mg less sodium, and 10 g less saturated fat. Mandatory menu labeling was associated with better food choices among a segment of the public dining at full-service restaurants. Consumer education on the availability and use of nutrition information may extend the impact of menu labeling. © 2013 American Journal of Preventive Medicine Published by American Journal of Preventive Medicine All rights reserved.

Dangerous dining: health and safety in the New York City restaurant industry.

Science.gov (United States)

Jayaraman, Saru; Dropkin, Jonathan; Siby, Sekou; Alston, Laine Romero; Markowitz, Steven

2011-12-01

We characterized the health and safety conditions of New York City restaurant workers, a population comprising largely of immigrants and people of color. We conducted an anonymous questionnaire survey of 502 New York City restaurant workers, addressing working conditions, benefits, demographic factors, psychosocial exposures, and medical symptoms and conditions. Restaurant workers reported fast-paced, repetitive, and physically demanding jobs that sometimes involve chemical exposures. Despite their youth, they experience a high prevalence of musculoskeletal and traumatic injuries. Few receive job benefits despite significant symptoms. Job-related injuries are positively associated with practices that pose a danger to consumers. New York City restaurant workers have stressful jobs, experience significant injury, and illness but receive few job benefits. A healthier work organization and greater access to benefits for restaurant workers would improve their health and public health.

Understanding Key Determinants of Brand Loyalty in Full Service Restaurants in Uganda

Directory of Open Access Journals (Sweden)

Samson Omuudu OTENGEI

2014-12-01

Full Text Available The study investigates the key determinants of brand loyalty in full service restaurants in Uganda. The study used a quantitative research approach and adopted a cross sectional correlation survey design to test the study hypotheses. A total of 348 completed questionnaires collected from 116 restaurants were used in the analysis. To the best of our knowledge, this is the first study to propose a model that examines the key determinants of brand loyalty in full service restaurants in Uganda. The findings from the study revealed that dining experience and restaurant image were significant predictors of brand loyalty in full service restaurants in Uganda and customer satisfaction was not a significant predictor of guest loyalty. Despite its managerial implications, several limitations of the study call for further empirical enquiry.

Influence of season and type of restaurants on sashimi microbiota.

Science.gov (United States)

Miguéis, S; Moura, A T; Saraiva, C; Esteves, A

2016-10-01

In recent years, an increase in the consumption of Japanese food in European countries has been verified, including in Portugal. These specialities made with raw fish, typical Japanese meals, have been prepared in typical and on non-typical restaurants, and represent a challenge to risk analysis on HACCP plans. The aim of this study was to evaluate the influence of the type of restaurant, season and type of fish used on sashimi microbiota. Sashimi samples (n = 114) were directly collected from 23 sushi restaurants and were classified as Winter and Summer Samples. They were also categorized according to the type of restaurant where they were obtained: as typical or non-typical. The samples were processed using international standards procedures. A middling seasonality influence was observed in microbiota using mesophilic aerobic bacteria, psychrotrophic microorganisms, Lactic acid bacteria, Pseudomonas spp., H 2 S positive bacteria, mould and Bacillus cereus counts parameters. During the Summer Season, samples classified as unacceptable or potentially Hazardous were observed. Non-typical restaurants had the most cases of Unacceptable/potentially hazardous samples 83.33%. These unacceptable results were obtained as a result of high values of pathogenic bacteria like Listeria monocytogenes and Staphylococcus aureus No significant differences were observed on microbiota counts from different fish species. The need to implement more accurate food safety systems was quite evident, especially in the warmer season, as well as in restaurants where other kinds of food, apart from Japanese meals, was prepared. © Crown copyright 2016.

Memorializing the Wars of Religion in Early Seventeenth-Century French Picture Galleries : Protestants and Catholics Painting the Contested Past

NARCIS (Netherlands)

van der Linden, David

2017-01-01

This article examines how Protestant and Catholic elites in early seventeenth-century France memorialized the Wars of Religion in purpose-built picture galleries. Postwar France remained a divided nation, and portrait galleries offered a sectarian memory of the conflict, glorifying party heroes.

75 FR 67978 - Agency Information Collection Activities; Proposed Collection; Comment Request; Restaurant Menu...

Science.gov (United States)

2010-11-04

...] Agency Information Collection Activities; Proposed Collection; Comment Request; Restaurant Menu Labeling... appropriate, and other forms of information technology. Restaurant Menu Labeling: Registration for Small... restaurants and similar retail food establishments (SRFE) with 20 or more locations, as well as operators of...

75 FR 68361 - Agency Information Collection Activities; Proposed Collection; Comment Request; Restaurant Menu...

Science.gov (United States)

2010-11-05

...] Agency Information Collection Activities; Proposed Collection; Comment Request; Restaurant Menu and... appropriate, and other forms of information technology. Restaurant Menu and Vending Machine Labeling... restaurants and similar retail food establishments (SRFE) with 20 or more locations doing business under the...

Assessment of the quality seen in a restaurant typical theme

Directory of Open Access Journals (Sweden)

Francisco Alves Pinheiro

2009-03-01

Full Text Available To ensure the satisfaction of external customers it is necessary to know their needs. In this perspective, these work objectives assess the perception of quality by the customer outside of a restaurant located in the a restaurant typical theme located in the square of food “Bodódromo” the city of Petrolina/Pe. For both this was a case study, using the model servqual, Parasuraman et al (1985, for removal of information. The results indicated a need for improvement in the services provided by the restaurant.

Identifying fast-food restaurants using a central register as a measure of the food environment

DEFF Research Database (Denmark)

Toft, Ulla; Erbs-Maibing, Peter; Glümer, Charlotte

2011-01-01

To validate the identification and location of fast-food restaurants according to a government list of inspected food stores and restaurants.......To validate the identification and location of fast-food restaurants according to a government list of inspected food stores and restaurants....

NASA Science Engagement Through "Sky Art"

Science.gov (United States)

Bethea, K. L.; Damadeo, K.

2013-12-01

Sky Art is a NASA-funded online community where the public can share in the beauty of nature and the science behind it. At the center of Sky Art is a gallery of amateur sky photos submitted by users that are related to NASA Earth science mission research areas. Through their submissions, amateur photographers from around the world are engaged in the process of making observations, or taking pictures, of the sky just like many NASA science instruments. By submitting their pictures and engaging in the online community discussions and interactions with NASA scientists, users make the connection between the beauty of nature and atmospheric science. Sky Art is a gateway for interaction and information aimed at drawing excitement and interest in atmospheric phenomena including sunrises, sunsets, moonrises, moonsets, and aerosols, each of which correlates to a NASA science mission. Educating the public on atmospheric science topics in an informal way is a central goal of Sky Art. NASA science is included in the community through interaction from scientists, NASA images, and blog posts on science concepts derived from the images. Additionally, the website connects educators through the formal education pathway where science concepts are taught through activities and lessons that align with national learning standards. Sky Art was conceived as part of the Education and Public Outreach program of the SAGE III on ISS mission. There are currently three other NASA mission involved with Sky Art: CALIPSO, GPM, and CLARREO. This paper will discuss the process of developing the Sky Art online website, the challenges of growing a community of users, as well as the use of social media and mobile applications in science outreach and education.

Reporting on What Jane Saw 2.0: Female Celebrity and Sensationalism in Boydell’s Shakespeare Gallery

Directory of Open Access Journals (Sweden)

Janine Barchas

2015-03-01

Full Text Available This essay reports on ongoing efforts to build an accurate digital model of John Boydell’s popular Shakespeare Gallery precisely as it looked in August 1796—when a 20-year-old Jane Austen visited London’s sites, staying within a ten-minute walk from the gallery. The essay argues for the substantial difference between studying Boydell’s pictures in a paper volume (whether as lists, illustrations in books, or engraved folio plates and viewing them as an exhibition of paintings on walls, albeit virtual ones. For example, the digital reconstruction illuminated commissions from several female participants in Boydell’s male-dominated gallery, especially Angelica Kauffman (1741-1807 and Anne Seymour Damer (1749-1828. In addition, the essay also recounts how the celebrity of model Emma Hart/Hamilton (1765-1815 safeguarded one Boydell painting from oblivion while The Shakespeare Gallery proved the site of a strange form of self-promotion practiced by actress Mary Wells (1762-1829. Our digital visualization of an historic exhibition in 1796 brought the controversial celebrity of a few women artists into focus. In sum, this essay shows DH methodology in action while sampling what might be gleaned when digital tools serve historical scholarship in the humanities.

Child-directed marketing inside and on the exterior of fast food restaurants.

Science.gov (United States)

Ohri-Vachaspati, Punam; Isgor, Zeynep; Rimkus, Leah; Powell, Lisa M; Barker, Dianne C; Chaloupka, Frank J

2015-01-01

Children who eat fast food have poor diet and health outcomes. Fast food is heavily marketed to youth, and exposure to such marketing is associated with higher fast food consumption. To examine the extent of child-directed marketing (CDM) inside and on the exterior of fast food restaurants. Data were collected from 6,716 fast food restaurants located in a nationally representative sample of public middle- and high-school enrollment areas in 2010, 2011, and 2012. CDM was defined as the presence of one or more of seven components inside or on the exterior of the restaurant. Analyses were conducted in 2014. More than 20% of fast food restaurants used CDM inside or on their exterior. In multivariate analyses, fast food restaurants that were part of a chain, offered kids' meals, were located in middle- (compared to high)-income neighborhoods, and in rural (compared to urban) areas had significantly higher odds of using any CDM; chain restaurants and those located in majority black neighborhoods (compared to white) had significantly higher odds of having an indoor display of kids' meal toys. Compared to 2010, there was a significant decline in use of CDM in 2011, but the prevalence increased close to the 2010 level in 2012. CDM inside and on the exterior of fast food restaurants is prevalent in chain restaurants; majority black communities, rural areas, and middle-income communities are disproportionately exposed. The fast food industry should limit children's exposure to marketing that promotes unhealthy food choices. Copyright © 2015 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Determinants of customer satisfaction in a restaurant setting. 

OpenAIRE

Pomahacová, Tereza

2017-01-01

The goal of every successful business should be to satisfy customers, and restaurants are no exception. However, to satisfy customers in the restaurant setting, it is necessary to know the determinants of their satisfaction. Prior research has examined these determinants, the results are sometimes conflicting or indicate that there are also other factors, yet to be discovered. Therefore, the aim of this Master's thesis is to examine the determinants of customer satisfaction in the restaurant ...

Trends in Consumption of Solid Fats, Added Sugars, Sodium, Sugar-Sweetened Beverages, and Fruit from Fast Food Restaurants and by Fast Food Restaurant Type among US Children, 2003-2010.

Science.gov (United States)

Rehm, Colin D; Drewnowski, Adam

2016-12-13

Energy intakes from fast food restaurants (FFRs) have declined among US children. Less is known about the corresponding trends for FFR-sourced solid fats, added sugars, and sodium, and food groups of interest, such as fruit and sugar-sweetened beverages (SSBs). Using data from a single 24-h dietary recall among 12,378 children aged 4-19 years from four consecutive cycles of the nationally-representative National Health and Nutrition Examination Survey (NHANES), 2003-2010 a custom algorithm segmented FFRs into burger, pizza, sandwich, Mexican cuisine, chicken, Asian cuisine, fish restaurants, and coffee shops. There was a significant population-wide decline in FFR-sourced solid fats (-32 kcal/day, p -trend restaurants; added sugars, solid fats, and SSBs declined significantly from burger restaurants. Fruit did not change for fast food restaurants overall. Temporal analyses of fast food consumption trends by restaurant type allow for more precise monitoring of the quality of children's diets than can be obtained from analyses of menu offerings. Such analyses can inform public health interventions and policy measures.

Consumers’ estimation of calorie content at fast food restaurants: cross sectional observational study

OpenAIRE

Block, Jason Perry; Condon, Suzanne K; Kleinman, Ken Paul; Mullen, Jewel; Linakis, Stephanie; Rifas-Shiman, Sheryl Lynn; Gillman, Matthew William

2013-01-01

Objective: To investigate estimation of calorie (energy) content of meals from fast food restaurants in adults, adolescents, and school age children. Design: Cross sectional study of repeated visits to fast food restaurant chains. Setting: 89 fast food restaurants in four cities in New England, United States: McDonald’s, Burger King, Subway, Wendy’s, KFC, Dunkin’ Donuts. Participants: 1877 adults and 330 school age children visiting restaurants at dinnertime (evening meal) in 2010 and 2011; 1...

SMOKING / NON-SMOKING IN THE CERN RESTAURANTS AND CAFETERIAS

CERN Document Server

Restaurant Supervisory Committee, tel. 77551

2001-01-01

As you may remember, all CERN buildings and cars are considered to be non-smoking areas with a few exceptions (Safety Instruction no. 46). The ban on smoking applies in particular to all public areas, such as restaurants and cafétérias. Smoking is therefore prohibited in all parts of the free-flow and the dining rooms. As for the cafétérias, they are divided into well-defined non-smoking and smoking areas, the latter being clearly indicated as such, i.e : Cafétéria of Restaurant no. 1 : at the back of the cafétéria (on the outside terrace side) opposite the Users' Office and the offices of the Staff Association; Cafétéria of Restaurant no. 2 : the full length of the cafétéria on the wineyard side, except for the room next to the entrance to the building, furnished with red arm-chairs; Cafétéria of Restaurant no. 3 : between the bar and the row of artificial ...

Restaurant employment before and after the New York City Smoke-Free Air Act.

Science.gov (United States)

Hyland, A; Cummings, K M

1999-01-01

The purpose of this study was to observe trends in the number of restaurants and restaurant employees two years before and two years after the New York City Smoke-Free Air Act took effect in April, 1995. Between April 1993 and April 1997, New York City added 19,347 new restaurant jobs (18% increase) while the rest of the state outside the immediate metropolitan area added 7,423 new jobs (5% increase). The rate of growth in the number of restaurants was comparable among New York City, neighboring counties, and the rest of the state. The data suggest that the New York City Smoke-Free Air Act did not result in job losses for the city's restaurant industry.

Availability of point-of-purchase nutrition information at a fast-food restaurant.

Science.gov (United States)

Wootan, Margo G; Osborn, Melissa; Malloy, Claudia J

2006-12-01

Given the link between eating out, poor diets, and obesity, we assessed the availability of point-of-purchase nutrition information at the largest fast-food restaurant in the U.S., McDonald's. In August 2004, we visited 29 of 33 (88%) of the McDonald's outlets in Washington, DC and visually inspected the premises, as well as asked cashiers or restaurant managers whether they had nutrition information available in the restaurant. In Washington, DC, 59% of McDonald's outlets provided in-store nutrition information for the majority of their standard menu items. In 62% of the restaurants, it was necessary to ask two or more employees in order to obtain a copy of that information. We found that even at the largest chain restaurant in the country, nutrition information at the point of decision-making is often difficult to find or completely absent.

Interdisciplinary Learning Through the Teaching of Science and Art

Science.gov (United States)

Illingworth, Samuel; Verran, Joanna; Griffiths, Dave; Carpenter, Annie

2017-04-01

Science and Art are two disciplines that are usually treated as mutually exclusive entities, and yet which have much to offer each other in terms of process, experimentation and analysis. The field of SciArt (or ArtSci) is a relatively new one, in which scientists and artists work together to create information and demonstrations that are neither the science of art nor the art of science but are instead interdisciplinary investigations that utilise the unique strengths and overlapping commonalities of both fields. As well as the products and processes that are created via such collaboration, the introduction of artists and scientists to one another is an exceptionally valuable prospect which can have a significant impact on the working practices of both sets of collaborators. To further develop this field and these opportunities for collaboration, it is necessary to introduce scientists and artists to the potential of working together at an early point in their careers, ideally when they are still in tertiary education. Manchester Metropolitan University has been involved in several art and science programmes that involve science and art undergraduate and postgraduate students working together to create performances, experiments and demonstrations. This includes the UK's first dedicated SciArt course, residential field trips, and exhibiting at an internationally- renowned gallery. Here we present the outcomes of this work, discussing the development of these schemes and presenting future opportunities for early career scientists and artists to collaborate further.

Ultrasonic sounding and monitoring of the excavation damaged zone in a soft supported gallery

International Nuclear Information System (INIS)

Balland, Cyrille; Souley, Mountaka; Morel, Jacques

2012-01-01

Document available in extended abstract form only. Under high in situ stresses and high anisotropic stress ratios, the excavation of underground openings generally causes the creation of a disturbed (EdZ: Excavation disturbed Zone) and/or damaged (EDZ: Excavation Damaged Zone) zone, resulting from the initiation and growth of cracks and fractures and by a redistribution and rearrangement of the initial stresses. Due to the modifications of mechanical and hydro-mechanical properties in the EdZ/EDZ, the latter constitute a potential risk for the efficiency of the geologic and/or engineered barriers. To estimate the performance of a site of radioactive waste storage, it is essential to know the geometry, the extensions of the EdZ/EDZ, the density of cracks, their connectivity and the variations of permeability which can result from it. In particular, their extension depends on numerous factors among which the nature of the rock, the pre-existent fractures and their reactivation, the initial stress field (magnitudes and/or rate of anisotropy), the time, the geometry and the techniques of excavations etc.. In addition, the evolution of EdZ/EDZ properties in the medium term is little or poorly known, particularly under the influence of environmental conditions such as the re-confining by near field rock creep in contact with a rigid structural support or the evolution of hydric conditions (desaturation and re-saturation). Ultrasonic experimentation under the OHZ experiment has been implemented to characterize the EDZ extension and its evolution in time according to the structural support type (soft or rigid) and the environmental conditions present in the laboratory. This study consists of two experimental components: (1) the prior auscultation of the sole and face of the gallery by ultrasonic transmission tomography, (2) the monitoring the EDZ and the analysis of measurable changes in the propagation of ultrasonic waves in the medium term. Mechanical modelling of the

Brilliant! New Art from London, Walker Art Center, 1995–96

Directory of Open Access Journals (Sweden)

Richard Flood

2016-07-01

Full Text Available There can be little doubt that the accepted origins of the Young British Artists (YBAs began with Freeze, the exhibition organized by Damian Hirst in 1988. It was packed with graduates of Goldsmiths College where the artist and educator Michael Craig-Martin had recently revamped the curriculum to allow students to choose from a buffet of courses, rather than using the prix fixe menu. Hirst turned out to be a natural entrepreneur and guided his fellow Goldsmiths’ graduates into the public eye well before the traditional art world machinations would have allowed. After Freeze came Modern Medicine, spearheaded by Hirst, Carl Freedman, and Billee Sellman, and East Country Yard Show, devised by Sarah Lucas and Henry Bond, both in 1990. A year later, the Serpentine Gallery endorsed what was beginning to feel something like a movement in its Broken English exhibition, overseen by Hirst.

Consumer Estimation of Recommended and Actual Calories at Fast Food Restaurants

OpenAIRE

Elbel, Brian

2011-01-01

Recently, localities across the United States have passed laws requiring the mandatory labeling of calories in all chain restaurants, including fast food restaurants. This policy is set to be implemented at the federal level. Early studies have found these policies to be at best minimally effective in altering food choice at a population level. This paper uses receipt and survey data collected from consumers outside fast food restaurants in low-income communities in New York City (NYC) (which...

Marketing franchisingového řetězce Švejk restaurant

OpenAIRE

Sochor, Radovan

2012-01-01

This bachelor thesis deals with marketing franchising chain Švejk restaurant. The aim of this work is to analyze the concept of Švejk restaurant from a theoretical and practical perspective. The first chapter covers the general knowledge about franchising. The second chapter focuses on the basic theoretical knowledge of marketing. The third chapter describes the basic characteristics of the concept Švejk restaurant. The fourth chapter deals with the concept of marketing activities. The fifth ...

Feasibility of Workplace Health Promotion for Restaurant Workers, Seattle, 2012.

Science.gov (United States)

Allen, Claire L; Hammerback, Kristen; Harris, Jeffrey R; Hannon, Peggy A; Parrish, Amanda T

2015-10-08

Restaurant workers are a large population at high risk for tobacco use, physical inactivity, and influenza. They are difficult to reach with health care interventions and may be more accessible through workplaces, yet few studies have explored the feasibility of workplace health promotion in this population. This study sought to identify barriers and facilitators to promotion of tobacco cessation, physical activity, and influenza vaccination in restaurants. Moderators conducted 7 focus groups, 3 with restaurant owners and managers, 2 with English-speaking workers, and 2 with Spanish-speaking workers. All groups were recorded, and recordings were transcribed and uploaded to qualitative-analysis software. Two researchers coded each transcript independently and analyzed codes and quotations for common themes. Seventy people from the restaurant industry participated. Barriers to workplace health promotion included smoking-break customs, little interest in physical activity outside of work, and misinformation about influenza vaccinations. Facilitators included creating and enforcing equitable break policies and offering free, on-site influenza vaccinations. Spanish-speakers were particularly amenable to vaccination, despite their perceptions of low levels of management support for health promotion overall. Owners required a strong business case to consider investing in long-term prevention for their employees. Tobacco cessation and influenza vaccinations are opportunities for health promotion among restaurant workers, whereas physical activity interventions face greater challenges. Promotion of equitable breaks, limited smoking-break policies, and free, on-site influenza vaccinations could improve health for restaurant workers, who often do not have health insurance. Workplace interventions may be particularly important for Hispanic workers who have additional access barriers.

Eating Well While Dining Out: Collaborating with Local Restaurants to Promote Heart Healthy Menu Items

Science.gov (United States)

Thayer, Linden M.; Pimentel, Daniela C.; Smith, Janice C.; Garcia, Beverly A.; Sylvester, Laura Lee; Kelly, Tammy; Johnston, Larry F.; Ammerman, Alice S.; Keyserling, Thomas C.

2017-01-01

Background: Because Americans commonly consume restaurant foods with poor dietary quality, effective interventions are needed to improve food choices at restaurants. Purpose: The purpose of this study was to design and evaluate a restaurant-based intervention to help customers select and restaurants promote heart healthy menu items with healthful…

Whispering gallery effect in relativistic optics

Science.gov (United States)

Abe, Y.; Law, K. F. F.; Korneev, Ph.; Fujioka, S.; Kojima, S.; Lee, S.-H.; Sakata, S.; Matsuo, K.; Oshima, A.; Morace, A.; Arikawa, Y.; Yogo, A.; Nakai, M.; Norimatsu, T.; d'Humières, E.; Santos, J. J.; Kondo, K.; Sunahara, A.; Gus'kov, S.; Tikhonchuk, V.

2018-03-01

relativistic laser pulse, confined in a cylindrical-like target, under specific conditions may perform multiple scattering along the internal target surface. This results in the confinement of the laser light, leading to a very efficient interaction. The demonstrated propagation of the laser pulse along the curved surface is just yet another example of the "whispering gallery" effect, although nonideal due to laser-plasma coupling. In the relativistic domain its important feature is a gradual intensity decrease, leading to changes in the interaction conditions. The proccess may pronounce itself in plenty of physical phenomena, including very efficient electron acceleration and generation of relativistic magnetized plasma structures.

Restaurant menu labeling use among adults--17 states, 2012.

Science.gov (United States)

Lee-Kwan, Seung Hee; Pan, Liping; Maynard, Leah; Kumar, Gayathri; Park, Sohyun

2014-07-11

Many persons underestimate the calories in restaurant foods. Increased attention has been given to menu labeling (ML) as a way to provide consumers with point-of-purchase information that can help them reduce calorie intake and make healthier dietary choices. In 2010, a federal law was passed requiring restaurants with 20 or more establishments to display calorie information on menus and menu boards.* The regulations to implement this federal law have not been finalized, but some states and local jurisdictions have implemented their own ML policies, and many restaurants have already begun providing ML. To assess fast food and chain restaurant ML use by state and by demographic subgroup, CDC examined self-reported ML use by adults in 17 states that used the Sugar-Sweetened Beverages and Menu Labeling optional module in the 2012 Behavioral Risk Factor Surveillance System (BRFSS) survey. Based on approximately 97% of adult BRFSS respondents who noticed ML information at restaurants, the estimated overall proportion of ML users in the 17 states was 57.3% (range = 48.7% in Montana to 61.3% in New York). The prevalence of ML use was higher among women than men for all states; the patterns varied by age group and race/ethnicity across states. States and public health professionals can use these findings to track the use of ML and to develop targeted interventions to increase awareness and use of ML among nonusers.

The Habitable Zone Gallery 2.0: The Online Exoplanet System Visualization Suite

Science.gov (United States)

Chandler, C. O.; Kane, S. R.; Gelino, D. M.

2017-11-01

The Habitable Zone Gallery 2.0 provides new and improved visualization and data analysis tools to the exoplanet habitability community and beyond. Modules include interactive habitable zone plotting and downloadable 3D animations.

Restaurant Food Allergy Practices - Six Selected Sites, United States, 2014.

Science.gov (United States)

Radke, Taylor J; Brown, Laura G; Faw, Brenda; Hedeen, Nicole; Matis, Bailey; Perez, Priscela; Viveiros, Brendalee; Ripley, Danny

2017-04-21

Food allergies affect an estimated 15 million persons in the United States (1), and are responsible for approximately 30,000 emergency department visits and 150-200 deaths each year (2). Nearly half of reported fatal food allergy reactions over a 13-year period were caused by food from a restaurant or other food service establishment (3). To ascertain the prevalence of food allergy training, training topics, and practices related to food allergies, CDC's Environmental Health Specialists Network (EHS-Net), a collaborative forum of federal agencies and state and local health departments with six sites, interviewed personnel at 278 restaurants. Fewer than half of the 277 restaurant managers (44.4%), 211 food workers (40.8%), and 156 servers (33.3%) interviewed reported receiving food allergy training. Among those who reported receiving training, topics commonly included the major food allergens and what to do if a customer has a food allergy. Although most restaurants had ingredient lists for at least some menu items, few had separate equipment or areas designated for the preparation of allergen-free food. Restaurants can reduce the risk for allergic reactions among patrons by providing food allergy training for personnel and ingredient lists for all menu items and by dedicating equipment and areas specifically for preparing allergen-free food.

Marketing nutrition in restaurants: a survey of current practices and attitudes.

Science.gov (United States)

Sneed, J; Burkhalter, J P

1991-04-01

This study sought to determine attitudes toward nutrition, nutrition marketing practices, the relationship between attitudes toward nutrition and nutrition marketing practices, and nutrition training practices in restaurants. A written questionnaire was mailed to 200 research and development (R & D) directors in restaurant companies included in Restaurants & Institutions' list of top 400 foodservice organizations ranked by sales. Seventy (35%) responded. Most R & D directors did not think they were responsible for improving the health of their consumers. A positive relationship existed between attitudes toward nutrition and nutrition marketing practices (P = .013). Forty-four reported that they marketed nutrition and planned to add nutritious menu items in the future. Forty-six reported that nutritious meal options represented 0 to 10% of total sales. Nutrition information was provided to consumers by 27 restaurant companies but such information often had to be requested. The American Heart Association was a popular source of nutrition and menu-planning information. Twelve companies employed a registered dietitian, and 14 used registered dietitians as consultants. Nutrition-related training for restaurant employees was limited. These findings indicate that dietitians have opportunities to market their skills in developing nutritious menu items and providing staff training. Also, dietitians should encourage consumers (especially those with special dietary needs) to let restaurant managers know their menu and nutrition information needs.

Restaurant Market in Kazakhstan: A Portrait in Comparison with the US Market

Directory of Open Access Journals (Sweden)

Farida Yerdavletova

2014-09-01

Full Text Available Market for restaurant services is one of the leading providers in terms of employment, scope of provided services and impact on the quality of life. At the same time, it remains as one of the closed and unexplored markets in terms of analysis of its problems and emerging trends. The aim of this article is a comprehensive analysis of industries in Kazakhstan by comparing it to the US market of restaurant industry. Furthermore, to improve management efficiency in restaurants, a research was conducted on behavioral differences of customers and level of management in restaurant industry, giving few recommendations on the use of management models.

LIMITED RESTAURANT SERVICE: EASTER WEEK-END

CERN Multimedia

2004-01-01

As Friday April 9 and Monday April 12 2004 are CERN holidays, restaurants no. 1 (Bldg. 501- Meyrin) and no. 3 (Bldg. 866 - Prévessin) will be closed and will remain closed on Saturday and Sunday, April 10 - 11. They will reopen on Tuesday, April 13 at 7 a.m. During these four days, a limited service will be provided by restaurant no. 2 (Bldg. 504 - Meyrin): on Friday and Monday from 8 a.m. to 9 p.m. and on Saturday and Sunday from 9 a.m. to 8.30 p.m. Hot meals will be served from 11.30 a.m. to 2 p.m. and from 6 p.m. to 7.30 p.m.

Trends in Consumption of Solid Fats, Added Sugars, Sodium, Sugar-Sweetened Beverages, and Fruit from Fast Food Restaurants and by Fast Food Restaurant Type among US Children, 2003–2010

Science.gov (United States)

Rehm, Colin D.; Drewnowski, Adam

2016-01-01

Energy intakes from fast food restaurants (FFRs) have declined among US children. Less is known about the corresponding trends for FFR-sourced solid fats, added sugars, and sodium, and food groups of interest, such as fruit and sugar-sweetened beverages (SSBs). Using data from a single 24-h dietary recall among 12,378 children aged 4–19 years from four consecutive cycles of the nationally-representative National Health and Nutrition Examination Survey (NHANES), 2003–2010 a custom algorithm segmented FFRs into burger, pizza, sandwich, Mexican cuisine, chicken, Asian cuisine, fish restaurants, and coffee shops. There was a significant population-wide decline in FFR-sourced solid fats (−32 kcal/day, p-trend restaurants; added sugars, solid fats, and SSBs declined significantly from burger restaurants. Fruit did not change for fast food restaurants overall. Temporal analyses of fast food consumption trends by restaurant type allow for more precise monitoring of the quality of children’s diets than can be obtained from analyses of menu offerings. Such analyses can inform public health interventions and policy measures. PMID:27983573

Structural constraints on organizational and interorganizational learning in the restaurant sector

DEFF Research Database (Denmark)

Hjalager, Anne Mette

1998-01-01

Examines the rates of mortality, survival, and entrepreneurship in the Danish restaurant sector, and demonstrates a considerable turbulence in the sector over the period 1980-1993. Opportunities for organizational learning are enhanced by size as well as age. However, surprisingly, survival...... is not clearly related to managerial capacity, nor is affiliation with other restaurants an important factor for survival. The study indicates that learning in restaurants is decisively embedded in processes and technologies rather than in relations between human beings....

Service Quality Assessment of an Airport Restaurants Using Important Performance Analyze

OpenAIRE

Aslı Albayrak

2014-01-01

In today’s, because of some reasons such as increase in disposable income, urbanization and decreasing time due to the education and work increase number of people eating in restaurants and depend ofthis,number of restaurant has increased with every passing day. That’s why ıt’s vitally important for a restaurant to meet the demands and expectations of customers and offer quality service for the survival. Therefore, the aim of this study was to identify gap between cus...

Une restauration « spectaculaire »

Directory of Open Access Journals (Sweden)

Muriel Verbeeck-Boutin

2010-04-01

Full Text Available Cet article replace dans le contexte d’une époque la restauration d’une Vierge à l’enfant par Joseph Van der Veken. Documentée par le commanditaire, l’intervention ne répondit pas à son attente et déboucha sur une dérestauration. Ce fait, loin d’être anecdotique, témoigne d’une mutation des mentalités et des sensibilités dans la première moitié du vingtième siècle, et de l’émergence d’une nouvelle conception de la restauration.This article replaces the restoration of a Madonna and Child by Joseph Van der Vecken within the context of a period.Documented by the patron, the intervention did not meet his expectations and resulted in a de-restoration. This fact, far from being anecdotic, is proof of the change in mentalities and sensitivities in the first half of the twentieth century and of the emergence of a new concept of restoration

LIMITED RESTAURANT SERVICE : ASCENSION AND WHITSUNTIDE WEEKENDS

CERN Multimedia

Restaurant Supervisory Committee

2002-01-01

Details of the arrangements to ensure the provision of a restaurant service during the Ascension and Whitsuntide weekends are given below. On all the days indicated, hot meals will be served from 11h30 to 14h00 and 18h00 to 19h30.   RESTAURANT SATELLITE CAFETERIAS KIOSQUE No. Opening times Usual opening times ASCENSION Thursday 9 May 1 2 3 08h00 - 21h00 Friday 10 May 1 2 3   07h00 - 21h00 07h00 - 18h00 Bldg. 40 Bldg. 30, 54 Bldg. 864 08h00 - 17h00     Saturday 11 May 1 2 3 07h00 - 23h00     Sunday 12 May 1 2 3 07h00 - 23h00     WHITSUNTIDE Saturday 18 May 1 2 3 08h00 - 21h00     Sunday 19 May 1 2 3 08h00 - 21h00     Monday 20 May 1 2 3 08h00 - 21h00     Restaurant Supervisory Committee Tel. 77551

The Methanizer : A Small Scale Biogas Reactor for a Restaurant

NARCIS (Netherlands)

Vasudevan, R.; Karlsson, O.; Dhejne, K.; Derewonko, P.; Brezet, J.C.

2010-01-01

The purpose of this study is to determine the technical and economic feasibility of a smallscale bioreactor called the Methanizer for a restaurant. The bioreactor converts organic waste produced by the restaurant into methane. This methane can be used to power the restaurant’s cooking stoves. The

Mechanism of Food Ordering in A Restaurant Using Android Technology

Science.gov (United States)

Aulia, Rachmat; Zakir, Ahmad; Dafitri, Haida; Siregar, Dodi; Hasdiana

2017-12-01

A Restaurant is a gathering place for many people to taste the favorite foods are in there. The restaurant which visited many people sure will increase the attraction of them to visit it. Of course, the owner will get more benefit. However, what happens when a restaurant is famous still uses a service without technology, such as making orders using pens and paper, inspects the food stocks manually, and delivering orders to the kitchen using manpower, and more. Therefore, it designed a system that can accelerate the ordering and processing food in the restaurant. This system replaces the use of pen and paper with digital devices such as tablets/smartphones based on Android. Not only that, order data can be sent through a wireless network which connects tablets/smartphones with the kitchen's computer. It can be read by kitcheners and showed directly on the LCD screen. By the application is expected to reduce the level of error in the processing of the consumer's order.

Deconstructing the Children’s Art Pavilion

Directory of Open Access Journals (Sweden)

Chris Tucker

2014-02-01

Full Text Available This paper discusses the design, construction and eventual deconstruction of the Children’s Art Pavilion at the Newcastle Region Art Gallery in Australia. As a space for children to experiment with art, the Pavilion metaphorically engaged the verandah as a space that has historically (albeit minimally mediated the zone where inside and outside meet. Its process of deconstruction referenced the work of Gordon Matta-Clark, and was testament to how the architectural design process continues through this phase, albeit uninhibited by the need to create a functioning object. In the time leading up to its deconstruction, the Pavilion became perfectly functionless, while its form and architectural content remained critically intact. Cutting into its surface, as a continuation of the design process, framed the void. Security was replaced with instability, not just physically but emotionally. At this point, the ground became cliff, or broke against the surf, and indeterminacy destroyed the purpose of even the most elementary architectural space. The new construction immediately suggested the possibilities of another architecture. As an intriguing social and architectural experiment, undergone by a building that could have quietly been loaded into a bin within a few hours, this project illuminated the social responsibility invested within architecture.

Service design for Chinese restaurant management in Finland

OpenAIRE

Yang, Yan

2011-01-01

The main objective of the thesis is focused on understanding the service and operation model of Chinese restaurants in Finland, identifying the gaps between the service suppliers’ and the customers’ view on service quality and trying to find out the best Chinese restaurant service design in Finland. The conceptual framework of the thesis is based on the service design, the scale to measure the service quality - SERVQUAL model, and the comparison of Finnish and Chinese food culture and...

Sodium monitoring in commercially processed and restaurant foods.

Science.gov (United States)

Ahuja, Jaspreet K C; Pehrsson, Pamela R; Haytowitz, David B; Wasswa-Kintu, Shirley; Nickle, Melissa; Showell, Bethany; Thomas, Robin; Roseland, Janet; Williams, Juhi; Khan, Mona; Nguyen, Quynhanh; Hoy, Kathy; Martin, Carrie; Rhodes, Donna; Moshfegh, Alanna; Gillespie, Cathleen; Gunn, Janelle; Merritt, Robert; Cogswell, Mary

2015-03-01

Most sodium in the US diet comes from commercially processed and restaurant foods. Sodium reduction in these foods is key to several recent public health efforts. The objective was to provide an overview of a program led by the USDA, in partnership with other government agencies, to monitor sodium contents in commercially processed and restaurant foods in the United States. We also present comparisons of nutrients generated under the program to older data. We track ∼125 commercially processed and restaurant food items ("sentinel foods") annually using information from food manufacturers and periodically by nationwide sampling and laboratory analyses. In addition, we monitor >1100 other commercially processed and restaurant food items, termed "priority-2 foods" (P2Fs) biennially by using information from food manufacturers. These foods serve as indicators for assessing changes in the sodium content of commercially processed and restaurant foods in the United States. We sampled all sentinel foods nationwide and reviewed all P2Fs in 2010-2013 to determine baseline sodium concentrations. We updated sodium values for 73 sentinel foods and 551 P2Fs in the USDA's National Nutrient Database for Standard Reference (releases 23-26). Sodium values changed by at least 10% for 43 of the sentinel foods, which, for 31 foods, including commonly consumed foods such as bread, tomato catsup, and potato chips, the newer sodium values were lower. Changes in the concentrations of related nutrients (total and saturated fat, total sugar, potassium, or dietary fiber) that were recommended by the 2010 Dietary Guidelines for Americans for reduced or increased consumption accompanied sodium reduction. The results of sodium reduction efforts, based on resampling of the sentinel foods or re-review of P2Fs, will become available beginning in 2015. This monitoring program tracks sodium reduction efforts, improves food composition databases, and strengthens national nutrition monitoring. © 2015

Occupational Noise Exposure of Employees at Locally-Owned Restaurants in a College Town.

Science.gov (United States)

Green, Deirdre R; Anthony, T Renée

2015-01-01

While many restaurant employees work in loud environments, in both dining and food preparation areas, little is known about worker exposures to noise. The risk of hearing loss to millions of food service workers around the country is unknown. This study evaluated full-shift noise exposure to workers at six locally-owned restaurants to examine risk factors associated with noise exposures during the day shift. Participants included cooks, counter attendants, bartenders, and waiters at full-service restaurants with bar service and at limited-service restaurants that provided counter service only. Assessments were made on weekdays and weekends, both during the summer and the fall (with a local university in session) to examine whether the time of week or year affects noise exposures to this population in a college town. In addition, the relationships between noise exposures and the type of restaurant and job classification were assessed. One-hundred eighty full-shift time-weighted average (TWA) exposures were assessed, using both Occupational Safety and Health Administration (OSHA) and National Institute for Occupational Safety and Health (NIOSH) criteria. No TWA measurements exceeded the 90 dBA OSHA 8 hr permissible exposure limit, although six projected TWAs exceeded the 85 dBA OSHA hearing conservation action limit. Using NIOSH criteria, TWAs ranged from 69-90 dBA with a mean of 80 dBA (SD = 4 dBA). Nearly 8% (14) of the exposures exceeded the NIOSH 8-hr 85 dBA. Full-shift exposures were larger for all workers in full-service restaurants (p restaurant type. The fall semester (p = 0.003) and weekend (p = 0.048) exposures were louder than summer and weekdays. Multiple linear regression analysis suggested that the combination of restaurant type, job classification, and season had a significant effect on restaurant worker noise exposures (p restaurant type, job classification, time of week, and season significantly affected the noise exposures for day

Location-based social networking media for restaurant promotion and food review using mobile application

OpenAIRE

Luhur H.S.; Widjaja N.D.

2014-01-01

This paper is focusing on the development of a mobile application for searching restaurants and promotions with location based and social networking features. The main function of the application is to search restaurant information. Other functions are also available in this application such as add restaurant, add promotion, add photo, add food review, and other features including social networking features. The restaurant and promotion searching application will be developed under Android pl...

Frequency of Inadequate Chicken Cross-Contamination Prevention and Cooking Practices in Restaurants

OpenAIRE

Brown, Laura Green; Khargonekar, Shivangi; Bushnell, Lisa

2013-01-01

This study was conducted by the Environmental Health Specialists Network (EHS-Net) of the Centers for Disease Control and Prevention. The purpose was to examine restaurant chicken preparation and cooking practices and kitchen managers’ food safety knowledge concerning chicken. EHS-Net members interviewed managers about chicken preparation practices in 448 restaurants. The study revealed that many restaurants were not following U.S. Food and Drug Administration Food Code guidance concerning cr...

Reducing heavy alcohol consumption in young restaurant workers.

Science.gov (United States)

Broome, Kirk M; Bennett, Joel B

2011-01-01

Restaurant employees often have high rates of heavy drinking and problems with alcohol. This study evaluates reductions in drinking and associated problems at work, in connection with a new program for prevention and early intervention. The program, called Team Resilience, is designed for young restaurant workers. A cluster-randomized trial design was used, with 28 stores from a national casual-dining restaurant chain and 235 of their employees (54% male, 46% female). Fourteen stores received the Team Resilience training workshop, consisting of three 2-hour sessions held on 3 consecutive days. Sessions included group discussion, role-play and practice activities, and a learning game. Workers in trained stores reported significantly greater decreases in recurring heavy drinking (i.e., having five or more drinks on the same occasion, on 5 or more days in the past month) and work-related problems with alcohol than workers in control stores. In the intervention group, the odds of recurring heavy drinking declined by about one half and the number of work-related problem areas declined by one third following training. In addition, drinking behaviors and problems were tied to age and were most common among employees in their middle 20s. Findings support Team Resilience as an effective intervention for reducing drinking and associated problems among young restaurant workers, a population with substantial needs.

Sisters in Restaurant Success: A history of The Maramor, Mary Love's Tea Room

OpenAIRE

Jan Whitaker

2017-01-01

In 1920, Mary Love opened The Maramor, a tea room style restaurant in Columbus, Ohio that quickly become recognized as one of the country's fine restaurants. Her career is intertwined with the rise of home economics college programs, helping women gain a new-born confidence that was used to dominate the restaurant and catering industry.

Introducing New Library Services: Nuclear Malaysia Gallery Photos and Videos

International Nuclear Information System (INIS)

Mohd Hafizal Yusof; Nasaruddin Ahmad; Habibah Adnan

2015-01-01

The main purpose of the existing of library is to preserve books and journals for the organizations main business. The role of library itself is to organize the books such as borrowing and renewal services as consulting their customers on getting the best references for the customers need and demand. Nowadays, the role of library also expands and the need for storing and preserving non-monograph resources such as photo and video also increase. Follow that current situation, Nuclear Malaysia's Library also take a step forwards by introducing new services so called Photo and Video Gallery. Realizing that Nuclear Malaysia also have their valuable photo and video that contains so called memorable moment and must be preserve for future reference, the management of Nuclear Malaysia's Library have decided to buy the system so called P-Canvas. The main purpose of this paper is to explain the library new services, Photo and Video Gallery, development and advantage of this system in storing and preserving Nuclear Malaysia's photo and video. (author)

Customer Awareness and Behavior Intention Towards the Use of Halal Logo on Restaurants

Directory of Open Access Journals (Sweden)

Sabainah Bachok

2011-09-01

Full Text Available The trend of eating out leads the food service industry to the needs of managing customers and making sure that all their needs and preferences can be fulfilled. The certification and recognition of establishment also becomes the in thing in hospitality industry, which includes the certification of halal, HACCP, and ISO. Establishment with certification is useful as a marketing strategy to attract more customers. This study discusses the level of customer awareness of towards the halal logo used in some restaurants which is carried out to give evidence to restaurant operators regarding the importance of attaching the genuine halal logo in their restaurant. From the findings, it is showed that customers are do aware of the use of halal logo on restaurants. It is also a factor in choosing a restaurant. It is concluded that halal logo is one of the main factors for customers in choosing restaurants which in return can be a main strategy to attract and retain more customers in the future, not only for the local customer but also to foreigners.

Nutrition labeling and value size pricing at fast-food restaurants: a consumer perspective.

Science.gov (United States)

O'Dougherty, Maureen; Harnack, Lisa J; French, Simone A; Story, Mary; Oakes, J Michael; Jeffery, Robert W

2006-01-01

This pilot study examined nutrition-related attitudes that may affect food choices at fast-food restaurants, including consumer attitudes toward nutrition labeling of fast foods and elimination of value size pricing. A convenience sample of 79 fast-food restaurant patrons aged 16 and above (78.5% white, 55% female, mean age 41.2 [17.1]) selected meals from fast-food restaurant menus that varied as to whether nutrition information was provided and value pricing included and completed a survey and interview on nutrition-related attitudes. Only 57.9% of participants rated nutrition as important when buying fast food. Almost two thirds (62%) supported a law requiring nutrition labeling on restaurant menus. One third (34%) supported a law requiring restaurants to offer lower prices on smaller instead of bigger-sized portions. This convenience sample of fast-food patrons supported nutrition labels on menus. More research is needed with larger samples on whether point-of-purchase nutrition labeling at fast-food restaurants raises perceived importance of nutrition when eating out.

Store and Restaurant Advertising and Health of Public Housing Residents

Science.gov (United States)

Heinrich, Katie M.; Li, Dongmei; Regan, Gail R.; Howard, Hugh H.; Ahluwalia, Jasjit S.; Lee, Rebecca E.

2012-01-01

Objectives: To determine relationships between food and beverage signs and health. Methods: In 12 public housing neighborhoods, food and alcohol signs were counted for stores and restaurants. Health and demographic data were from 373 adults. Results: Multilevel modeling showed higher BMI was related to more store and restaurant alcohol signs,…

Alcohol Service Practices: A Survey of Bar and Restaurant Managers

Science.gov (United States)

Nederhoff, Dawn M.; Lenk, Kathleen M.; Horvath, Keith J.; Nelson, Toben F.; Ecklund, Alexandra M.; Erickson, Darin J.; Toomey, Traci L.

2016-01-01

Excessive alcohol consumption can result from illegal sales to intoxicated patrons at bars and restaurants. We surveyed bar/restaurant managers about their practices in reducing illegal sales to intoxicated patrons. We found that managers were confident that they could refuse service to intoxicated customers but were less likely to have…

Correlates of Sugar-Sweetened Beverages Purchased for Children at Fast-Food Restaurants.

Science.gov (United States)

Cantor, Jonathan; Breck, Andrew; Elbel, Brian

2016-11-01

To determine consumer and fast-food purchase characteristics associated with the purchase of a sugar-sweetened beverage, as well as calories and grams of sugar, for children at a fast-food restaurant. We completed cross-sectional analyses of fast-food restaurant receipts and point-of-purchase surveys (n = 483) collected during 2013 and 2014 in New York City and Newark and Jersey City, New Jersey. Caregivers purchased beverages for half of all children in our sample. Approximately 60% of these beverages were sugar-sweetened beverages. Fast-food meals with sugar-sweetened beverages had, on average, 179 more calories than meals with non-sugar-sweetened beverages. Being an adolescent or male, having a caregiver with a high school degree or less, having a caregiver who saw the posted calorie information, ordering a combination meal, and eating the meal in the restaurant were associated with ordering a sugar-sweetened beverage. Purchases that included a combination meal or were consumed in the restaurant included more beverage grams of sugar and calories. Characteristics of fast-food purchases appear to have the largest and most important association to beverage calories for children at fast-food restaurants. Targeting fast-food restaurants, particularly combination meals, may improve childhood obesity rates.

Added sugars in kids' meals from chain restaurants

OpenAIRE

Scourboutakos, Mary J.; Semnani-Azad, Zhila; L'Abbé, Mary R.

2016-01-01

Objective To analyze the added sugars in kids' meals from Canadian chain restaurants in relation to the World Health Organization's proposed sugar recommendation (less than 5% of total daily calories should come from added sugars) and current recommendation (less than 10% of total daily calories should come from added sugars). Methods Total sugar levels were retrieved from the websites of 10 fast-food and 7 sit-down restaurants in 2010. The added sugar levels in 3178 kids' meals from Canadian...

Sisters in Restaurant Success: A history of The Maramor, Mary Love's Tea Room

Directory of Open Access Journals (Sweden)

Jan Whitaker

2017-02-01

Full Text Available In 1920, Mary Love opened The Maramor, a tea room style restaurant in Columbus, Ohio that quickly become recognized as one of the country's fine restaurants. Her career is intertwined with the rise of home economics college programs, helping women gain a new-born confidence that was used to dominate the restaurant and catering industry.

[To smoke or not to smoke, in restaurants, hotels, and bars].

Science.gov (United States)

López-Antuñano, Francisco Javier; Tovar-Guzmán, Victor José

2002-01-01

A MEDLINE search was conducted to identify relevant references, to review the information on adverse effects of tobacco smoking and environmental tobacco smoke (ETS). Occupational exposure to ETS causes significant damages to food industry workers. High levels of mutagenic substances have been demonstrated in restaurant air as well as in the urine samples from those workers. Exposition to 3-aminophenyl, a hemoglobin-associated carcinogen. The best way to protect these workers is the reduction of tobacco smoking in restaurants, hotels, bars and taverns. In restaurant workers, ETS attributable risk for lung cancer is evident.

INVESTIGATING THE PERCEIVED SERVICE QUALITY IN CROATIAN RESTAURANT INDUSTRY USING DINESERV MODEL

OpenAIRE

SUZANA MARKOVIC; SANJA RASPOR

2010-01-01

The purpose of this study is to assess perceptions of restaurant customers and to determine the factor structure of perceived restaurant service quality. A modified DINESERV model was applied. The model was tested on the sample of 32 restaurants on the Opatija Riviera (Croatia), resulting with 156 usable questionnaires on which statistical analysis was performed. Results suggest a rather high perceived service quality, explained with two main dimensions, namely “overall dining experience” and...

Are ethnic restaurants a solution to dine out for the young local population?

Directory of Open Access Journals (Sweden)

BALTESCU Codruta Adina

2017-01-01

Full Text Available Ethnic restaurants are a component of a tourist destination offer. Through their profile, the menus, ambiance and environment, ethnic restaurants are targeting mainly the visitors. This article analyses to what extent these restaurants can attract local population, and especially, young population. In this respect it was conducted a quantitative marketing research among students of the Faculty of Economic Sciences and Business Administration from Brasov. The conclusions obtained highlight which are the attraction elements and features which determine young people to eat in an ethnic restaurant, in their place of residence or at a holiday destination.

Barriers and facilitators of consumer use of nutrition labels at sit-down restaurant chains.

Science.gov (United States)

Auchincloss, Amy H; Young, Candace; Davis, Andrea L; Wasson, Sara; Chilton, Mariana; Karamanian, Vanesa

2013-12-01

Numerous localities have mandated that chain restaurants post nutrition information at the point of purchase. However, some studies suggest that consumers are not highly responsive to menu labelling. The present qualitative study explored influences on full-service restaurant customers’ noticing and using menu labelling. Five focus groups were conducted with thirty-six consumers. A semi-structured script elicited barriers and facilitators to using nutrition information by showing excerpts of real menus from full-service chain restaurants. Participants were recruited from a full-service restaurant chain in Philadelphia, Pennsylvania, USA, in September 2011. Focus group participants were mostly female, African American, with incomes restaurants: nutrition knowledge, menu design and display, and normative attitudes and behaviours. Barriers to using labels were low prior knowledge of nutrition; displaying nutrition information using codes; low expectations of the nutritional quality of restaurant food; and restaurant discounts, promotions and social influences that overwhelmed interest in nutrition and reinforced disinterest in nutrition. Facilitators were higher prior knowledge of recommended daily intake; spending time reading the menu; having strong prior interest in nutrition/healthy eating; and being with people who reinforced dietary priorities. Menu labelling use may increase if consumers learn a few key recommended dietary reference values, understand basic energy intake/expenditure scenarios and if chain restaurants present nutrition information in a user-friendly way and promote healthier items.

Community Litter Arthropods Associated cerrado and gallery forest, in the Ecological Station Sierra Das Araras - Mato Grosso, Brazil

Directory of Open Access Journals (Sweden)

Daniela Cristina Zardo

2015-12-01

Full Text Available The litter arthropod fauna distinguishes itself by its importance in nutrient cycling and organic matter degradation. This invertebrate fauna has been emphasized as crucial for the processes that structure ecosystems. This study aims to evaluate and compare the arthropod fauna composition, richness and abundance in litter of two environments: the savanna and the gallery forest at Serra das Araras Ecological Station , Mato Grosso. To collect the arthropods a 120m transects for each habitat was delimited, divided into six points in each environment. For all the litter collection points, we marked a plot measuring 1.0 x 1.0 m, totalizing 6m2 for an environment, where the arthropods found were identified by order level, and the individuals were grouped into morphospecies. The total arthropods richness found in the savanna and in the gallery forest areas was 38 morphospecies, 28 morphospecies were found in the savanna and 20 in the gallery forest, with total abundance of 381 individuals, being 226 individuals collected in the savanna and 155 individuals in the gallery forest. The more abundant morphospecies in the savanna and gallery forest belonged to Hymenoptera and Isoptera orders, with 10 and 4 morphospecies and abundance of 263 and 78 individuals respectively. The greatest organism richness and abundance occurred in the savanna, because it is a tropical environment with the greatest biodiversity, especially regarding its insect fauna, and this diversity is primarily concerned with the variety of habitats that the environment provides , which gives the species shelter, food and reproduction sites.

Case study of restaurant successfully designed, constructed, and operated for excellent dining acoustics

Science.gov (United States)

Bollard, Paul; Des Jardins, Stephen

2005-09-01

Prior to the construction of La Provence Restaurant in Roseville, California in 2004, the owner, Stephen Des Jardins, traveled with his cook, architect, and engineer to the Provence Region of France to study the cuisine, architecture, and acoustics of the local restaurants. This information was incorporated into the design, construction, and operation of his restaurant, with acoustical design assistance provided by the author, Paul Bollard. The result of the owner's painstaking attention to detail is a restaurant which has received very positive reviews for its architecture, quality of food, service, and acoustic ambience. This paper documents the measures included in the construction of the restaurant to ensure that the building acoustics enhance the dining experience, rather than detract from it. Photographs of acoustic treatments are included, as are reverberation time (RT60) test results and ambient noise level measurement results.

Comparison of the nutrient content of children's menu items at US restaurant chains, 2010-2014.

Science.gov (United States)

Deierlein, Andrea L; Peat, Kay; Claudio, Luz

2015-08-15

To determine changes in the nutritional content of children's menu items at U.S. restaurant chains between 2010 and 2014. The sample consisted of 13 sit down and 16 fast-food restaurant chains ranked within the top 50 US chains in 2009. Nutritional information was accessed in June-July 2010 and 2014. Descriptive statistics were calculated for nutrient content of main dishes and side dishes, as well as for those items that were added, removed, or unchanged during the study period. Nutrient content of main dishes did not change significantly between 2010 and 2014. Approximately one-third of main dishes at fast-food restaurant chains and half of main dishes at sit down restaurant chains exceeded the 2010 Dietary Guidelines for Americans recommended levels for sodium, fat, and saturated fat in 2014. Improvements in nutrient content were observed for side dishes. At sit down restaurant chains, added side dishes contained over 50% less calories, fat, saturated fat, and sodium, and were more likely to contain fruits/vegetables compared to removed sides (p restaurant chains contained less saturated fat (p restaurant industry and policy makers to improve the nutritional content of children's menu items at restaurant chains to align with the Dietary Guidelines for Americans. Additional efforts are necessary to help parents and children make informed choices when ordering at restaurant chains.

The Strategic Measures towards a Sustainable Competitive Advantage of the Restaurant Industry in Malaysia

OpenAIRE

Yip, Poh Yoke

2008-01-01

The Food and Beverage (F&B) industry is a necessity industry to all nations in the world. The development of the restaurant have been increasing tremendously every year. The growth is clearly seen with many unique restaurants caming into existence as compared with a few decades ago. The reason are due to the low barrier of entry and low investment to establish restaurants have caused an increase in the number of restaurants both local and international offering a diverse variety of food into ...

Work on the extension of Restaurant No. 1

CERN Multimedia

GS Department

2010-01-01

The work on the extension of Restaurant No. 1 will start on 12 April 2010. The section of the terrace currently available will be closed from this date onwards and the south terrace (see drawing) will gradually be made available in its place. Worksite for the extension of Restaurant No. 1.  Closure of current terrace on 2 April. Opening of south terrace on 12 April. Opening of second area of terrace at the end of April. Opening of third area of terrace in May.

CERN restaurant opening times during the Easter weekend

CERN Multimedia

FP Department

2012-01-01

Restaurants 1 and 3 will be closed from Friday 6 April to Monday 9 April 2012 inclusive. Restaurant 2 will be open from 8.30 a.m. to 8.00 p.m. on Friday 6 April 2012 and from 9.00 a.m. to 8.00 p.m. on Saturday 7 April, Sunday 8 April and Monday 9 April 2012. Hot meals will be served from 11.30 a.m. to 1.30 p.m. and from 6.00 p.m. to 7.30 p.m.

CERN restaurant opening times during the Easter weekend

CERN Multimedia

2013-01-01

Restaurants No. 1 and No. 3 will be closed from Friday 29 March to Monday 1 April 2013 inclusive. Restaurant No. 2 will be open from 7.00 a.m. to 5.30 p.m. on Friday 29 March. It will be closed from Saturday 30 March to Monday 1 April 2013 inclusive. Building 40 will be open from 8.30 a.m. to 8.00 p.m. on Friday 29, Saturday 30, Sunday 31 March and Monday 1 April 2013.

Women entrepreneurs in the Bangladeshi restaurant business.

Science.gov (United States)

Khan, M R

1995-08-01

The Bangladesh Rural Advancement Committee (BRAC) is a nongovernmental organization involved with multisectoral programs and income generation schemes for rural poor women. The program objective is the search for effective income generation activities to be owned, operated, and managed by BRAC's landless members. The evaluation was conducted among five restaurants in the Restaurant Program, which was initiated in 1991. Entrepreneurs started with a loan of Taka 6500 and sold tea, snacks, and meals. 273 such establishments were started by January 1993. In practice, selection of entrepreneurs was different from the designated formal selection process. Preference was given to women whose husbands or brothers already had some involvement in the marketplace. The women tended to handle the cooking, washing, cleaning, and maybe some shopping and serving, but men controlled handling of cash and keeping accounts. Restaurants make modest profits in general, but a detailed accounting of employee wages and meals for owner-operators indicated lower profits. Loans were being repaid. The analysis shows that women's position did not change, women were just as or more dependent on men, and women's respect in the community did not increase. The restaurants were run in ways reinforcing the traditional purdah and definition of space. The goal should be women's independence, access to markets, and acquisition of business skills. The recommendations are made for strictly following the selection criteria, providing training before starting the business, operating of the business in a building separate from family, assuring a uniform system of accounting, maintaining BRAC files on individual women, and testing whether a fixed amount of loan would stimulate business capability.

Employees Motivation – A Key for the Success of Fast Food Restaurants

OpenAIRE

Rashid, Abdul

2010-01-01

In this modern era where the flows of customers are increasing towards fast food restaurants it is becoming more challenging to offer good customer service. For this purpose, there is strong need of highly trained and skilful workforce as like other service oriented businesses, the frontline employees of fast food restaurants also have direct interaction with customers and are considering the backbone of restaurants. Therefore, the main intention to conduct this study is to understand the wor...

Energy conservation awareness and practice in restaurants of Hennepin County, Minnesota.

Science.gov (United States)

Brondum, Jack; Palchick, Susan

2012-12-01

Greenhouse gases result mainly from the combustion of fossil fuels in energy use. Restaurants use large amounts of energy in their operation but systematically gathered information about such use is lacking. Hennepin County Human Services and Public Health Department surveyed owners of licensed restaurants to assess their energy use and awareness of energy conservation measures. Of 434 owners surveyed, 276 (63.6%) returned completed surveys. Responses indicated that large pluralities or majorities of restaurant owners often were aware of energy-efficient methods of operation and the means to achieve greater efficiency but used such means much less frequently. For example, 57% of respondents were familiar with the U.S. Environmental Protection Agency's Energy Star program, but only 33% of this group actually used Energy Star appliances. Given the gap between awareness and practice, opportunities for consultation and outreach to restaurant owners about energy-efficient business operation are manifold.

Monumentos privados : arte chileno de Avanzada (1977-1982

Directory of Open Access Journals (Sweden)

María Íñigo Clavo

2004-01-01

Full Text Available El siguiente texto realiza un recorrido por la historia del arte conceptual chileno durante la dictadura. Desde mediados-finales de los setenta una serie de artistas comenzaron a trabajar desarrollando nuevos lenguajes, técnicas y estrategias de representación; todos ellos participaron de una crítica a la política militar unas veces de forma individual y desde lo personal y otras desde lo colectivo. El texto se divide en dos partes fundamentales, la primera de ellas se detiene en obras individuales que la mayoría de las veces trabajaban fuera de las galerías de arte, interactuando con el entorno, fuera de la oficialidad artística que marcaban las instituciones. La segunda parte recupera los trabajos artísticos del CADA, un grupo de artistas que realizaron varias acciones políticas en el espacio público.This text makes a route through the art history of conceptual Chilean art during the dictatorship. Since about the middleend ofthe 70’s decade sume artists started to work developing new languages, techniques and strategies of representation; all of them shared of a critical discoflrse to the military politic, sometime looking for personal ways and other times from collective actions. The text is divided in two fundamental parts. The first one regards in individual works that most of the time work ofltside of the art galleries, acting with the environment, ofltside of the officials institutions. The second part revises the art works of CADA, a group of artist that carried out several political actions in the public space.

Out to eat: the emergence and evolution of the restaurant in nineteenth-century New York City.

Science.gov (United States)

Lobel, Cindy R

2010-01-01

Unheard of in the eighteenth century, restaurants became an integral part of New York City's public culture in the antebellum period. This article examines the emergence and development of New York's restaurant sector in the nineteenth century, focusing on three aspects in particular: the close ties between urbanization and the rise of New York's restaurants, the role restaurants played in enforcing the city's class structure and gender mores, and the role of restaurants in shaping the public culture of the growing metropolis.

Poor nutrition on the menu: children's meals at America's top chain restaurants.

Science.gov (United States)

Batada, Ameena; Bruening, Meg; Marchlewicz, Elizabeth H; Story, Mary; Wootan, Margo G

2012-06-01

We evaluated the nutritional quality of children's meals at chain restaurants, because children obtain about a third of their daily calories from away-from-home foods and studies show that restaurant foods are often higher in calories and lower in nutritional value than foods prepared at home. We assessed the nutritional quality of children's meals at the 50 largest U.S. restaurant chains by visiting each chain's web site or calling the company. Eighteen of the chains did not have children's meals and 10 did not provide adequate nutrition information to be included in the study. The nutritional quality of each meal combination was evaluated against a set of nutrition standards based on key nutrition recommendations in the Dietary Guidelines for Americans. Of the 22 restaurants that had children's menus and available nutrition information, 99% of 1662 children's meal combinations were of poor nutritional quality. Restaurants should support healthier choices for children by reformulating existing menu items and adding new healthier items, posting calories on menus, and setting nutrition standards for marketing to children.

African Americans’ Access to Healthy Food Options in South Los Angeles Restaurants

Science.gov (United States)

Lewis, LaVonna Blair; Sloane, David C.; Nascimento, Lori Miller; Diamant, Allison L.; Guinyard, Joyce Jones; Yancey, Antronette K.; Flynn, Gwendolyn

2005-01-01

Objectives. We examined availability and food options at restaurants in less affluent (target area) and more affluent (comparison area) areas of Los Angeles County to compare residents’ access to healthy meals prepared and purchased away from home. We also considered environmental prompts that encourage the purchase of various foods. Methods. We designed an instrument to assess the availability, quality, and preparation of food in restaurants. We also assessed advertisements and promotions, cleanliness, and service for each restaurant. We assessed 659 restaurants: 348 in the target area and 311 in the comparison area. Results. The nutritional resource environment in our target area makes it challenging for residents to eat healthy away from home. Poorer neighborhoods with a higher proportion of African American residents have fewer healthy options available, both in food selections and in food preparation; restaurants in these neighborhoods heavily promote unhealthy food options to residents. Conclusions. Environment is important in understanding health status: support for the healthy lifestyle associated with lower risks for disease is difficult in poorer communities with a higher proportion of African American residents. PMID:15798128

Trends in Nutrient Content of Children's Menu Items in U.S. Chain Restaurants

Science.gov (United States)

Moran, Alyssa J.; Block, Jason P.; Goshev, Simo G.; Bleich, Sara N.; Roberto, Christina A.

2017-01-01

Introduction Restaurant food is widely consumed by children and is associated with poor diet quality. Although many restaurants have made voluntary commitments to improve the nutritional quality of children's menus, it is unclear whether this has led to meaningful changes. Methods Nutrients in children's menu items (n=4,016) from 45 chain restaurants were extracted from the nutrition information database MenuStat. Bootstrapped mixed linear models estimated changes in mean calories, saturated fat, and sodium in children's menu items between 2012 and 2013, 2014, and 2015. Changes in nutrient content of these items over time were compared among restaurants participating in the Kids LiveWell initiative and non-participating restaurants. Types of available children's beverages were also examined. Data were analyzed in 2016. Results There was a significant increase in mean beverage calories from 2012 to 2013 (6, 95% CI=0.8, 10.6) and from 2012 to 2014 (11, 95% CI=3.7, 18.3), but no change between 2012 and 2015, and no differences in nutrient content of other items over time. Restaurants participating in Kids LiveWell reduced entrée calories between 2012 and 2013 (−24, 95% CI= −40.4, −7.2) and between 2012 and 2014 (−40, 95% CI= −68.1, −11.4) and increased side dish calories between 2012 and 2015 (49, 95% CI=4.6, 92.7) versus non-participating restaurants. Sugar-sweetened beverages consistently constituted 80% of children's beverages, with soda declining and flavored milks increasing between 2012 and 2015. Conclusions Results suggest little progress toward improving nutrition in children's menu items. Efforts are needed to engage restaurants in offering healthful children's meals. PMID:28089130

10% discount at Novae restaurants for students

CERN Document Server

2016-01-01

A 10% discount will be granted for students dining in restaurants 1 and 2 (on the Meyrin site) during the summer from 15 June 2016 to 15 September 2016.   A special badge will be issued by the respective secretariats if the student fulfils the following criteria:  Is under 25 years old; Is in possession of a student card issued by a University or college; Has a CERN contract > 1 month (Users, Summer Students, Trainees, etc). This badge and the CERN access card will have to be shown at the Novae restaurants in order to benefit from this discount.

The role of tax audit as a component of restaurants` financial state audit

Directory of Open Access Journals (Sweden)

T.M. Omelianchuk

2015-06-01

Full Text Available The necessity of tax audit in the process of audit the financial state the enterprises of restaurant economy arises through accumulation in the balance sheet information about the state of fiscal discipline in such forms like the debt on payment taxes, fees and other payments to the budget. In connection with the widespread scientific pluralism views, the purpose of the article is an analysis the role of the tax audit of the company in restaurant facilities today. Dialectical method of cognition of the essence of the tax audit and methods of comparison, generalization, systematization and synthesis of the study of the peculiarities of tax audit of the company in restaurant facilities were used for achievement the purpose of research. Discovered the features of realization the tax audit оn the company of the restaurant facilities. Studied the state the market development of the external audit of taxes and tax audit in Ukraine. Have been identified the features of the system of taxation of business entities in the restaurant industry. The scope of results’ application are the participants’ assessment of the financial state and fiscal capacity of the enterprise restaurant economy.

The Effect of Quality Attributes on Visiting Consumers’ Patronage Intentions of Green Restaurants

Directory of Open Access Journals (Sweden)

Yi Shan Yu

2018-04-01

Full Text Available Green consumption has become increasingly popular. More and more green restaurants are entering the market. The development of mobile Internet and the application of location-based services leads customers to easily visit several restaurants before making choice. Retaining a visiting customer is very important to green restaurants in the mobile Internet era. This paper develops a theoretical model to explore how the food-related, service-related and ambiance-related attributes of green restaurants influence the confirmation of expectations regarding restaurant quality and subsequent patronage intentions of visiting consumers in the context of location-based recommendations. The theoretical model is tested using the partial least squares method. The results show that the confirmation of expectations of food quality is determined by food presentation, variety and freshness; the confirmation of expectations of service quality is determined by employees and service; and the confirmation of expectations of ambiance quality is determined by cleanliness, design and décor, in terms of a positive effect on the patronage intention of visiting consumers of green restaurants making use of location-based recommendations. Finally, theoretical and practical implications are discussed.

The role of gallery forests in maintaining Phlebotominae populations: potential Leishmania spp. vectors in the Brazilian savanna

Directory of Open Access Journals (Sweden)

Tâmara Dias Oliveira Machado

Full Text Available BACKGROUND Knowledge on synanthropic phlebotomines and their natural infection by Leishmania is necessary for the identification of potential areas for leishmaniasis occurrence. OBJECTIVE To analyse the occurrence of Phlebotominae in gallery forests and household units (HUs in the city of Palmas and to determine the rate of natural infection by trypanosomatids. METHODS Gallery forests and adjacent household areas were sampled on July (dry season and November (rainy season in 2014. The total sampling effort was 960 HP light traps and eight Shannon traps. Trypanosomatids were detected in Phlebotominae females through the amplification of the SSU rDNA region, and the positive samples were used in ITS1-PCR. Trypanosomatid species were identified using sequencing. FINDINGS A total of 1,527 sand flies representing 30 species were captured in which 949 (28 spp. and 578 (22 spp. were registered in July and November, respectively. In July, more specimens were captured in the gallery forests than in the HUs, and Nyssomyia whitmani was particularly frequent. In November, most of the specimens were found in the HUs, and again, Ny. whitmani was the predominant species. Lutzomyia longipalpis was commonly found in domestic areas, while Bichromomyia flaviscutellata was most frequent in gallery forests. Molecular analysis of 154 pools of females (752 specimens identified Leishmania amazonensis, L. infantum, and Crithidia fasciculata in Ny. whitmani, as well as L. amazonensis in Lu. longipalpis, Trypanosoma sp. and L. amazonensis in Pintomyia christenseni, and L. amazonensis in both Psathyromyia hermanlenti and Evandromyia walkeri. MAIN CONCLUSIONS These results show the importance of gallery forests in maintaining Phlebotominae populations in the dry month, as well as their frequent occurrence in household units in the rainy month. This is the first study to identify Leishmania, Trypanosoma, and Crithidia species in Phlebotominae collected in Palmas, Tocantins

Chaco Chachalaca (Ortalis canicollis, Wagler, 1830 feeding ecology in a gallery forest in the South Pantanal (Brazil

Directory of Open Access Journals (Sweden)

J. Ragusa-Netto

Full Text Available Cracids are generalist frugivores, which often exploit plant food resources such as flowers and leaves, mainly when fruit production declines. The Chaco chachalaca (Ortalis canicollis is the most abundant cracid in the Pantanal (Brazil, and particularly common in the gallery forests. However, the factors related to their occurrence in this habitat type are unclear. In this study I describe the feeding habits and feeding niche breadth fluctuations of the Chaco chachalaca in relation to food resources abundance and diversity at the Miranda river gallery forest (Southern Pantanal. I also analyzed the relationships between Chaco chachalacas feeding activity and food resources abundance. This parameter (flowers and fruits exhibited significant seasonal differences of abundance in which flowers were plentiful at the end of the dry, while fruits were abundant during the early wet season. However, food resources diversity to Chaco chachalacas exhibited no seasonal difference. Their feeding activity paralleled the availability of food resources, so that when some items were massively available an enhanced number of Chaco chachalacas foraged in the gallery forest, particularly during the prolonged dry season when they extensively used flowers and Genipa americana fruits. In fact, the Chaco chachalaca feeding niche breadth value presented low values in this period, while high values were common in the rest of the year. The flexible diet of this cracid, potentially favors their year round presence in the gallery forest, mainly during the prolonged dry season when the propensity for famine might be high. Since the Chaco chachalaca is among the largest and most abundant canopy frugivores in the gallery forest, it may contribute to forest regeneration, an underscored role due to the impact of annual floods and meandering dynamics on tree loss.

The role of gallery forests in maintaining Phlebotominae populations: potential Leishmania spp. vectors in the Brazilian savanna.

Science.gov (United States)

Machado, Tâmara Dias Oliveira; Minuzzi-Souza, Thaís Tâmara Castro; Ferreira, Tauana de Sousa; Freire, Luciana Pereira; Timbó, Renata Velôzo; Vital, Tamires Emanuele; Nitz, Nadjar; Silva, Mariana Neiva; Santos, Alcinei de Souza; Sales, Nathyla Morgana Cunha; Obara, Marcos Takashi; Andrade, Andrey José de; Gurgel-Gonçalves, Rodrigo

2017-10-01

Knowledge on synanthropic phlebotomines and their natural infection by Leishmania is necessary for the identification of potential areas for leishmaniasis occurrence. To analyse the occurrence of Phlebotominae in gallery forests and household units (HUs) in the city of Palmas and to determine the rate of natural infection by trypanosomatids. Gallery forests and adjacent household areas were sampled on July (dry season) and November (rainy season) in 2014. The total sampling effort was 960 HP light traps and eight Shannon traps. Trypanosomatids were detected in Phlebotominae females through the amplification of the SSU rDNA region, and the positive samples were used in ITS1-PCR. Trypanosomatid species were identified using sequencing. A total of 1,527 sand flies representing 30 species were captured in which 949 (28 spp.) and 578 (22 spp.) were registered in July and November, respectively. In July, more specimens were captured in the gallery forests than in the HUs, and Nyssomyia whitmani was particularly frequent. In November, most of the specimens were found in the HUs, and again, Ny. whitmani was the predominant species. Lutzomyia longipalpis was commonly found in domestic areas, while Bichromomyia flaviscutellata was most frequent in gallery forests. Molecular analysis of 154 pools of females (752 specimens) identified Leishmania amazonensis, L. infantum, and Crithidia fasciculata in Ny. whitmani, as well as L. amazonensis in Lu. longipalpis, Trypanosoma sp. and L. amazonensis in Pintomyia christenseni, and L. amazonensis in both Psathyromyia hermanlenti and Evandromyia walkeri. These results show the importance of gallery forests in maintaining Phlebotominae populations in the dry month, as well as their frequent occurrence in household units in the rainy month. This is the first study to identify Leishmania, Trypanosoma, and Crithidia species in Phlebotominae collected in Palmas, Tocantins, Brazil.

Abundance and frugivory of the toco toucan (Ramphastos toco in a gallery forest in Brazil's Southern Pantanal

Directory of Open Access Journals (Sweden)

J. Ragusa-Netto

Full Text Available Unlike other toucan species, the Toco toucan (Ramphastos toco - the largest Ramphastidae - usually inhabits dry semi-open areas. This conspicuous canopy frugivore uses a large home range that includes a variety of vegetation types, among which gallery forests are widely cited as important to this species. However, the factors relating to the occurrence of Toco toucans in such habitats are unclear. I studied the abundance of Toco toucans as well as the availability of fleshy fruit in a gallery forest in the southern Pantanal (sub-region of Miranda, Brazil, in order to assess the relationship between these parameters. Also, I examined toucan foraging activity to analyze its relationship with both toucan abundance and fruit availability. The presence of the Toco toucan was more common in the gallery forest from the middle to the end of the dry season and during the middle of the wet season. Toucans foraged for fleshy fruits, mainly Genipa americana, Ficus luschnatiana, and Cecropia pachystachya fruits, feeding mostly on G. americana (by far the favorite food resource and F. luschnatiana fruits during the dry season, while C. pachystachya fruits were important in the wet season. Toco toucans foraged particularly heavily (> 80% of foraging activity on G. americana fruits during the latter part of the dry season, when fleshy fruit availability declined sharply. Toco toucan abundance in the gallery forest was associated with the availability of the most commonly consumed fleshy fruits, and also with its foraging activity. This finding suggests that the Toco toucan moved to the gallery forest periodically in response to the availability of abundant food resources, especially the G. americana fruits widely available and exploited during the severely dry season. Therefore, these fruits potentially contribute to Toco toucan persistence in the South Pantanal during the harshest period of the year.

Abundance and frugivory of the Toco toucan (Ramphastos toco) in a gallery forest in Brazil's southern Pantanal.

Science.gov (United States)

Ragusa-Netto, J

2006-02-01

Unlike other toucan species, the Toco toucan (Ramphastos toco)--the largest Ramphastidae--usually inhabits dry semi-open areas. This conspicuous canopy frugivore uses a large home range that includes a variety of vegetation types, among which gallery forests are widely cited as important to this species. However, the factors relating to the occurrence of Toco toucans in such habitats are unclear. I studied the abundance of Toco toucans as well as the availability of fleshy fruit in a gallery forest in the southern Pantanal (sub-region of Miranda, Brazil), in order to assess the relationship between these parameters. Also, I examined toucan foraging activity to analyze its relationship with both toucan abundance and fruit availability. The presence of the Toco toucan was more common in the gallery forest from the middle to the end of the dry season and during the middle of the wet season. Toucans foraged for fleshy fruits, mainly Genipa americana, Ficus luschnatiana, and Cecropia pachystachya fruits, feeding mostly on G. americana (by far the favorite food resource) and F. luschnatiana fruits during the dry season, while C. pachystachya fruits were important in the wet season. Toco toucans foraged particularly heavily (> 80% of foraging activity) on G. americana fruits during the latter part of the dry season, when fleshy fruit availability declined sharply. Toco toucan abundance in the gallery forest was associated with the availability of the most commonly consumed fleshy fruits, and also with its foraging activity. This finding suggests that the Toco toucan moved to the gallery forest periodically in response to the availability of abundant food resources, especially the G. americana fruits widely available and exploited during the severely dry season. Therefore, these fruits potentially contribute to Toco toucan persistence in the South Pantanal during the harshest period of the year.

Sensitivity optimization in whispering gallery mode optical cylindrical biosensors

Science.gov (United States)

Khozeymeh, F.; Razaghi, M.

2018-01-01

Whispering-gallery-mode resonances propagated in cylindrical resonators have two angular and radial orders of l and i. In this work, the higher radial order whispering-gallery-mode resonances, (i = 1 - 4), at a fixed l are examined. The sensitivity of theses resonances is analysed as a function of the structural parameters of the cylindrical resonator like different radii and refractive index of composed material of the resonator. A practical application where cylindrical resonators are used for the measurement of glucose concentration in water is presented as a biosensor demonstrator. We calculate the wavelength shifts of the WG1-4, in several glucose/water solutions, with concentrations spanning from 0.0% to 9.0.% (weight/weight). Improved sensitivity can be achieved using multi-WGM cylindrical resonators with radius of R = 100 μm and resonator composed material of MgF 2 with refractive index of nc = 1.38. Also the effect of polarization on sensitivity is considered for all four WGMs. The best sensitivity of 83.07 nm/RIU for the fourth WGM with transverse magnetic polarization, is reported. These results propose optimized parameters aimed to fast designing of cylindrical resonators as optical biosensors, where both the sensitivity and the geometries can be optimized.

An analysis of online reviews of upscale Iberian restaurants

Directory of Open Access Journals (Sweden)

L. Pacheco

2018-05-01

Full Text Available Electronic word-of-mouth (eWOM has gained importance with the emergence of new online tools and the hospitality sector is at the core of this phenomenon. In this study, we use a data set of client reviews for Michelin starred restaurants located in Portugal and Spain to analyze the reviews in terms of overall satisfaction and four specific attributes. By employing statistical tests and regression analysis we find that the “food” and “service” attributes show a greater correlation with overall satisfaction than other criteria, and those attributes are common across restaurant segments and countries. These results have implications for the restaurant industry, highlighting the most important determinants of overall satisfaction. Some areas would benefit from small improvements and investments, which could make a difference in terms of rating and might bring a competitive advantage.

[Pollution Characteristics of Aldehydes and Ketones Compounds in the Exhaust of Beijing Typical Restaurants].

Science.gov (United States)

Cheng, Jing-chen; Cui, Tong; He, Wan-qing; Nie, Lei; Wang, Jun-ling; Pan, Tao

2015-08-01

Aldehydes and ketones compounds, as one of the components in the exhaust of restaurants, are a class of volatile organic compounds (VOCs) with strong chemical reactivity. However, there is no systematic study on aldehydes and ketones compounds in the exhaust of restaurants. To further clarify the food source emission levels of aldehydes and ketones compounds and controlling measures, to access city group catering VOCs emissions control decision-making basis, this study selected 8 Beijing restaurants with different types. The aldehydes and ketones compounds were sampled using DNPH-silica tube, and then ultra performance liquid chromatography was used for quantitative measurement. The aldehydes and ketones concentrations of reference volume condition from 8 restaurants in descending order were Roasted Duck restaurant, Chinese Style Barbecue, Home Dishes, Western Fast-food, School Canteen, Chinese Style Fast-food, Sichuan Cuisine, Huaiyang Cuisine. The results showed that the range of aldehydes and ketones compounds (C1-C9) concentrations of reference volume condition in the exhaust of restaurants was 115.47-1035.99 microg x m(-3). The composition of aldehydes and ketones compounds in the exhaust of sampled restaurants was obviously different. The percentages of C1-C3 were above 40% in the exhaust from Chinese style restaurants. Fast food might emit more C4-C9 aldehydes and ketones compounds. From the current situation of existing aldehydes and ketones compounds control, the removal efficiency of high voltage electrostatic purifiers widely used in Beijing is limited.

Development and Reliability Testing of a Fast-Food Restaurant Observation Form.

Science.gov (United States)

Rimkus, Leah; Ohri-Vachaspati, Punam; Powell, Lisa M; Zenk, Shannon N; Quinn, Christopher M; Barker, Dianne C; Pugach, Oksana; Resnick, Elissa A; Chaloupka, Frank J

2015-01-01

To develop a reliable observational data collection instrument to measure characteristics of the fast-food restaurant environment likely to influence consumer behaviors, including product availability, pricing, and promotion. The study used observational data collection. Restaurants were in the Chicago Metropolitan Statistical Area. A total of 131 chain fast-food restaurant outlets were included. Interrater reliability was measured for product availability, pricing, and promotion measures on a fast-food restaurant observational data collection instrument. Analysis was done with Cohen's κ coefficient and proportion of overall agreement for categorical variables and intraclass correlation coefficient (ICC) for continuous variables. Interrater reliability, as measured by average κ coefficient, was .79 for menu characteristics, .84 for kids' menu characteristics, .92 for food availability and sizes, .85 for beverage availability and sizes, .78 for measures on the availability of nutrition information,.75 for characteristics of exterior advertisements, and .62 and .90 for exterior and interior characteristics measures, respectively. For continuous measures, average ICC was .88 for food pricing measures, .83 for beverage prices, and .65 for counts of exterior advertisements. Over 85% of measures demonstrated substantial or almost perfect agreement. Although some measures required revision or protocol clarification, results from this study suggest that the instrument may be used to reliably measure the fast-food restaurant environment.

Making Restaurant No. 1 greener

CERN Multimedia

Roberto Cantoni

2010-01-01

The extension of a section of the terrace of Restaurant No. 1, which was part of the infrastructure consolidation programme that began in April 2009, will be completed at the end of this year. The new terrace will have an area of 1770 m² (compared with 1650 m²  today) and will stretch the length of the restaurant extension.   The new building is a striking example of the use of renewable energies, comprising high-performance photovoltaic panels with an innovative sealing system integrated in the roof that cope particularly well with low amounts of sun. The electric cables and connections of each module are hidden and integrated in the roof, giving it a uniform appearance. The roof comprises two rows of 12 modules, each measuring 11.6 m². Their total annual energy production capacity is around 14 MWh. By comparison, the building's estimated annual energy consumption is 98 MWh, depending on the conditions of use.

Hospitalizations among employees in the Danish hotel and restaurant industry.

Science.gov (United States)

Hannerz, Harald; Tüchsen, Finn; Kristensen, Tage S

2002-09-01

The aim of the present study was to provide a broad picture of the morbidity among employees in the Danish hotel and restaurant industry. Cohorts of all 20-59-year-old employees in the Danish hotel and restaurant industry in the years 1981, 1986, 1991 and 1994 were formed to calculate age-standardized hospitalization ratios (SHR) and time trends (1981-1997) for many different diagnoses. Both for women and men, significantly higher SHRs were found for infectious and parasitic diseases, neoplasms, diseases in the nervous system and sense organs, diseases of the circulatory system, diseases of the respiratory system, diseases of the digestive system and diseases of the musculoskeletal system among employees in hotels and restaurants than in the digestive system and diseases of the musculoskeletal system among employees in hotels and restaurants than in the working population at large. Furthermore, among women a significantly elevated risk was found for injuries in the lower extremities, injuries in the upper extremities and head injuries, and among men a high risk was found for head injuries and a low risk for ruptures in ligaments and muscles. The trend assessments did not detect any significant changes in SHRs over time. Employment in the Danish hotel and restaurant industry is associated with an elevated hospitalization risk due to many diseases, which may be related to occupation and lifestyle. In line with the official policy of reducing inequality in health, focus should be placed on the health problems in this group.

Relationships among grocery nutrition label users and consumers' attitudes and behavior toward restaurant menu labeling.

Science.gov (United States)

Roseman, Mary G; Mathe-Soulek, Kimberly; Higgins, Joseph A

2013-12-01

In the United States (US), based on the 2010 Affordable Care Act, restaurant chains and similar retail food establishments with 20 or more locations are required to begin implementing calorie information on their menus. As enacting of the law begins, it is important to understand its potential for improving consumers' healthful behaviors. Therefore, the objective of this study was to explore relationships among users of grocery nutrition labels and attitudes toward restaurant menu labeling, along with the caloric content of their restaurant menu selection. Study participants were surveyed and then provided identical mock restaurant menus with or without calories. Results found that participants who used grocery nutrition labels and believed they would make healthy menu selections with nutrition labels on restaurant menus made healthier menu selections, regardless of whether the menu displayed calories or not. Consumers' nutrition knowledge and behaviors gained from using grocery nutrition labels and consumers' desire for restaurants to provide nutrition menu labels have a positive effect on their choosing healthful restaurant menu items. Copyright © 2013 Elsevier Ltd. All rights reserved.

Restaurant Market in Kazakhstan: A Portrait in Comparison with the US Market

OpenAIRE

Yerdavletova, Farida; Mukhambetov, Temirkhan

2014-01-01

Market for restaurant services is one of the leading providers in terms of employment, scope of provided services and impact on the quality of life. At the same time, it remains as one of the closed and unexplored markets in terms of analysis of its problems and emerging trends. The aim of this article is a comprehensive analysis of industries in Kazakhstan by comparing it to the US market of restaurant industry. Furthermore, to improve management efficiency in restaurants, a research was con...

The Effect of Fast Food Restaurants on Obesity

OpenAIRE

Currie, Janet; DellaVigna, Stefano; Moretti, Enrico; Pathania, Vikram

2009-01-01

We investigate the health consequences of changes in the supply of fast food using the exact geographical location of fast food restaurants. Specifically, we ask how the supply of fast food affects the obesity rates of 3 million school children and the weight gain of over 1 million pregnant women. We find that among 9th grade children, a fast food restaurant within a tenth of a mile of a school is associated with at least a 5.2 percent increase in obesity rates. There is no discernable effect...

CERN restaurant opening times during the Easter weekend

CERN Multimedia

FP Department

2011-01-01

Restaurants No. 1 (NOVAE) and No. 3 (AVENANCE) will be closed from Friday 22 April to Monday 25 April 2011 inclusive. Restaurant No. 2 (DSR) will be open from 8.30 a.m. to 8.00 p.m. on Friday 22 April 2011 and from 9.00 a.m. to 8.00 p.m. on Saturday 23 April, Sunday 24 April and Monday 25 April 2011. Hot meals will be served from 11.30 a.m. to 1.30 p.m. and from 6.00 p.m. to 7.30 p.m.  

Preparation of the PRACLAY demonstration and confirmation experiments: construction of the PRACLAY gallery

International Nuclear Information System (INIS)

Bastiaens, W.

2009-01-01

The PRACLAY demonstration and confirmation experiments contribute to the Belgian research, development and demonstration programme to assess the safety and feasibility of geological disposal of radioactive waste in Boom Clay. Within this programme, the large scale PRACLAY heater experiment aims to verify that Boom Clay is suitable to host heat emitting radioactive waste. A 35 m long section of an experimental gallery in the underground research facility HADES (at 225 m depth) will be heated up to 95 degrees Celsius during ten years. The heater experiment focuses on the response of the host rock to the thermal load. The figure below shows the experimental lay-out. In 2007, an important milestone was reached with the realisation of the PRACLAY gallery (45 m long, external diameter 2.5 m)

Corporate social responsibility approaches and implementation in selected fast food restaurants

Directory of Open Access Journals (Sweden)

Emma E. Montalbo

2015-08-01

Full Text Available This study sought to determine Corporate Social Responsibility approaches and implementation in Fast Food Restaurants in Batangas City, Philippines. The researchers employed a descriptive design and quantitative method in the analysis of data with the questionnaire as the main instrument. Five (5 restaurant- participants were purposively chosen from the total population of 15. Results showed that CSR related mission/vision is clearly not embedded in the institutional websites of fast food restaurants while personal relation/social proximity approach is highly evident. Also, factors in the implementation of corporate social responsibility in relation to philanthropic behavior, shows a significant behavioral change from the statistical result such as moderately evident. CSR approaches and implementation are highly evident that clearly proves the responsible behavior of local fast food restaurants. Institutional integration of CSR in the company’s mission/vision statements, structure, decisions, activities, communication, practices stated appears to be beneficial in light of new corporate-state-market-society relationship.

Restaurants as Learning Organizations: A Multiple-Site Case Study of U.S. Non-Chain Restaurants

Science.gov (United States)

Boccia, Mark

2016-01-01

This study investigated the construct of the learning organization in the restaurant industry. Descriptive accounts of learning were gleaned from face-to-face interviews, focus groups, observations, document analysis, and data from the Dimensions of the Learning Organization Questionnaire (DLOQ) from 52 participants employed in three US…

Sustainable restaurants: A research agenda

African Journals Online (AJOL)

Research in Hospitality Management is co-published by NISC (Pty) Ltd and Routledge, Taylor & Francis Group. Copyright © The ... discussed several concepts for sustainable restaurants. Teng, .... using the MOA model in a case study they are performing into .... We propose a research strategy for three fields of research.

Marketing fast food: impact of fast food restaurants in children's hospitals.

Science.gov (United States)

Sahud, Hannah B; Binns, Helen J; Meadow, William L; Tanz, Robert R

2006-12-01

The objectives of this study were (1) to determine fast food restaurant prevalence in hospitals with pediatric residencies and (2) to evaluate how hospital environment affects purchase and perception of fast food. We first surveyed pediatric residency programs regarding fast food restaurants in their hospitals to determine the prevalence of fast food restaurants in these hospitals. We then surveyed adults with children after pediatric outpatient visits at 3 hospitals: hospital M with an on-site McDonald's restaurant, hospital R without McDonald's on site but with McDonald's branding, and hospital X with neither on-site McDonald's nor branding. We sought to determine attitudes toward, consumption of, and influences on purchase of fast food and McDonald's food. Fifty-nine of 200 hospitals with pediatric residencies had fast food restaurants. A total of 386 outpatient surveys were analyzed. Fast food consumption on the survey day was most common among hospital M respondents (56%; hospital R: 29%; hospital X: 33%), as was the purchase of McDonald's food (hospital M: 53%; hospital R: 14%; hospital X: 22%). McDonald's accounted for 95% of fast food consumed by hospital M respondents, and 83% of them bought their food at the on-site McDonald's. Using logistic regression analysis, hospital M respondents were 4 times more likely than respondents at the other hospitals to have purchased McDonald's food on the survey day. Visitors to hospitals M and R were more likely than those at hospital X to believe that McDonald's supported the hospital financially. Respondents at hospital M rated McDonald's food healthier than did respondents at the other hospitals. Fast food restaurants are fairly common in hospitals that sponsor pediatric residency programs. A McDonald's restaurant in a children's hospital was associated with significantly increased purchase of McDonald's food by outpatients, belief that the McDonald's Corporation supported the hospital financially, and higher rating

Natural regeneration in several environments of the Capetinga gallery forest at Agua Limpa Farm (DF

Directory of Open Access Journals (Sweden)

Jeanine Maria Felfili

2009-03-01

Full Text Available The Capetinga gallery forest is located at Agua Limpa Farm, in the Federal District, Brazil. The floristic compositionand structure of the natural regeneration at the edges and in the interior of the gallery forest at the watershed of the Capetinga stream was studied to detect floristic and structural patterns related to the forest environments. Thirty (5x5m plots were placed in each environment to sample saplings, individuals from 1,0m high with diameter at the steam base under 5,0cm. Within these plots, (2x2m sub-plots were allocated to sample seedlings, individuals lower than 1,0m height. The sampled plots were distant to the stream bank to minimize the humidity effect. Shannon & Wiener diversity index varied from 2,86 (seedlings at the edges to 3,51 (saplings at the interior and it was higher in the interior for both categories. Sørensen s similarity index varied from 0.474 for seedlings (comparingedges with interior to 0.735 (seedlings and saplings at the edges. Czekanowski indices were low and reflected the high differentiationin structure from plot to plot in the same gallery forest. TWINSPAN classification suggested two distinct communities for saplings forboth conditions, formed by species accordingly to their requirements for light and water. No differentiation was detected for seedlingsbetween the environments indicating a low response of plants at an early stage to the environmental conditions within the forest. TheCapetinga gallery forest suffered disturbances by fire and the small variations in species composition and vegetation structurebetween environments suggests that most of the natural regeneration is tolerant to light.

Critical Success Factors for Franchised Restaurants Entering the Kenyan Market

OpenAIRE

Lucy Gikonyo; Adele Berndt; Joseph Wadawi

2015-01-01

In today’s globalized world, businesses look to expand to have a global presence. Restaurant businesses have expanded internationally using franchising. This study sought to determine the critical success factors (CSFs) of a franchised restaurant system entering the Kenyan market from the franchisors’ perspective. It sought to establish how franchisors define, identify, and evaluate success. This study provides a theor...

The feasibility of Chinese restaurant chains’ internationalization: a study on United Kingdom market

OpenAIRE

ZHU, TONG

2014-01-01

Chinese food chain companies have strong desires in participating in the outward FDI trend and competing in an international market. However, few brands have succeeded in operating Chinese food chain restaurants worldwide. Blank of pioneers leaves the question whether Chinese restaurant chains could succeed in internationalization or not. This dissertation aims to answer the question ‘How feasible is Chinese restaurant chain industry’s internationalization’. 3 research questions are raised fo...

Trends in Nutrient Content of Children's Menu Items in U.S. Chain Restaurants.

Science.gov (United States)

Moran, Alyssa J; Block, Jason P; Goshev, Simo G; Bleich, Sara N; Roberto, Christina A

2017-03-01

Restaurant food is widely consumed by children and is associated with poor diet quality. Although many restaurants have made voluntary commitments to improve the nutritional quality of children's menus, it is unclear whether this has led to meaningful changes. Nutrients in children's menu items (n=4,016) from 45 chain restaurants were extracted from the nutrition information database MenuStat. Bootstrapped mixed linear models estimated changes in mean calories, saturated fat, and sodium in children's menu items between 2012 and 2013, 2014, and 2015. Changes in nutrient content of these items over time were compared among restaurants participating in the Kids LiveWell initiative and non-participating restaurants. Types of available children's beverages were also examined. Data were analyzed in 2016. There was a significant increase in mean beverage calories from 2012 to 2013 (6, 95% CI=0.8, 10.6) and from 2012 to 2014 (11, 95% CI=3.7, 18.3), but no change between 2012 and 2015, and no differences in nutrient content of other items over time. Restaurants participating in Kids LiveWell reduced entrée calories between 2012 and 2013 (-24, 95% CI= -40.4, -7.2) and between 2012 and 2014 (-40, 95% CI= -68.1, -11.4) and increased side dish calories between 2012 and 2015 (49, 95% CI=4.6, 92.7) versus non-participating restaurants. Sugar-sweetened beverages consistently constituted 80% of children's beverages, with soda declining and flavored milks increasing between 2012 and 2015. Results suggest little progress toward improving nutrition in children's menu items. Efforts are needed to engage restaurants in offering healthful children's meals. Copyright © 2016 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

The C-Word: Motherhood, Activism, Art, and Childcare

Directory of Open Access Journals (Sweden)

Kim Dhillon

2016-12-01

Full Text Available The ideals of second wave feminism questioned the family and attempted to reconstruct an understanding of motherhood as a social category. These questions have been overshadowed by a neoliberal discourse of childcare that is constructed around participation in the workplace for middle class women. The result is a clash of ideals and politics specific to the question of childcare: its labour, its distribution, and its reward. In this paper, we document our research-based artistic practice as it has evolved from activist campaigns for childcare in art schools to gallery-commissioned collaborations with publicly funded nurseries. We position our work against a context of other creative works (ranging from documentaries, films, art collectives, and animations that explore experiences of motherhood in relation to the issue of childcare. These examples present counter-narratives, collective solutions, or art practice that attempt to challenge the dominant, neoliberal model of the mother and childcare. Some of these examples succeed in part; others pose questions; and most fail, though failure in this context provides gateways to expanded conversations and long-term future possibilities. We examine the intersection of art and activism, and explore how childcare is often considered a dirty word in art. With its inherent subjectivities of parent and child, the ‘c-word’ is often contained within the education department if engaged with as an issue at all in arts institutions. Childcare often lacks visibility if required by a practioner in order to carry on their work. Yet for us, childcare forms the subject for an artistic practice.

Identification of Site Selection Factors in the U.S. Franchise Restaurant Industry: An Exploratory Study