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Auswahl der wissenschaftlichen Literatur zum Thema „University catering“
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Zeitschriftenartikel zum Thema "University catering"
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Ji, Yugang, und Wen-Hwa Ko. „Exploration of constructing the catering quality indices of university canteens in China from the viewpoint of food safety“. British Food Journal 123, Nr. 13 (26.10.2021): 511–28. http://dx.doi.org/10.1108/bfj-07-2021-0743.
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PurposeThis study used the literature review and the modified Delphi method to evaluate the importance of the catering quality indices of university canteens in China. In order to compile the catering quality indices of university canteens in China as reference for the subsequent improvement of Chinese canteens.Design/methodology/approachThis study first analysed literature data to establish the preliminary quality indices and used the modified Delphi method for measurement. After three rounds of Delphi analysis by 35 experts, the results of the catering quality indices of university canteens in China are summarised.FindingsThe research results show that university canteen catering quality issues are divided into six dimensions, including catering safety management, employee hygiene management, catering service, food quality, environmental atmosphere and corporate social responsibility. Catering safety management is the most important index, followed by employee hygiene management.Originality/valueThe research results can be used as suggestions for follow-up improvements in the quality of university canteens in China and a basis of reference for amendments to relevant national or local laws and regulations. The food prices, food quality and whether food hygiene and safety standards are met by university canteens are all related to the health and vital interests of the teachers and students, as well as the stability of the university. Therefore, the government should increase supervision in these aspects to avoid decline in the quality of meals due to low profits and enforce strict requirements for food safety.
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Han, Huiping, und Bin Liu. „Research on the Construction of a “New Ecology” of University Catering“. Journal of Contemporary Educational Research 7, Nr. 3 (20.03.2023): 8–13. http://dx.doi.org/10.26689/jcer.v7i3.4765.
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With the goal of establishing morality and nurturing people, university catering is thought to be one of the key components in the construction of “double first class” universities, which supports and leads the reform of education modernization. In this study, the common problems in the university catering were analyzed, and research was done through questionnaires and interviews. This study takes Beijing colleges and universities as the research object to understand the needs of students and teachers and aims to build a “new ecology” of university catering, and vigorously promote the construction of green campuses.
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Morozova, E. A., E. A. Kranzeeva und O. P. Kochneva. „CATERING SERVICE AND ITS QUALITY FOR UNIVERSITY STUDENTS IN MUNICIPAL FORMATION“. Foods and Raw materials 5, Nr. 1 (29.06.2017): 205–15. http://dx.doi.org/10.21179/2308-4057-2017-1-205-215.
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Belyaeva, M. A., und А. Yu Sokolov. „In the Segment of Social Catering in University“. Vestnik of the Plekhanov Russian University of Economics, Nr. 3 (08.06.2022): 217–23. http://dx.doi.org/10.21686/2413-2829-2022-3-217-223.
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Ji, Yu-Gang, und Wen-Hwa Ko. „Developing a Catering Quality Scale for University Canteens in China: From the Perspective of Food Safety“. Sustainability 14, Nr. 3 (24.01.2022): 1281. http://dx.doi.org/10.3390/su14031281.
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This study aimed to create a catering quality scale for university canteens in China. It is based on a questionnaire survey, with a total of 1302 distributed and 844 valid retrieved questionnaires, yielding a 64.8% recovery rate. Catering safety management, employee hygiene management, catering service, food quality, environmental atmosphere, and corporate social responsibility are the six topics primarily covered. In the first step of the scale, the dimensions were developed through EFA. Catering safety management includes kitchen safety, storage safety, and food safety. Employee hygiene management has two dimensions: Employee hygiene knowledge and employee management. Catering service includes service consciousness and a focus on consumers. Environmental atmosphere includes place management and place design. Further, corporate social responsibility encompasses social responsibility and taking care of employees. The second step of the scale involved conducting a CFA, which found a good overall fit of the scale. The results indicated good discriminant validity, convergent validity, and reliability. Moreover, the model comparison showed that the two-level, six-factor model was significantly better than other models.
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BELYAEVA, M. A., S. P. BURLANKOV, A. A. GAJOUR, V. I. PEROV und A. Yu SOKOLOV. „Organization of Healthy Catering in Russian Universities Using Vending Technologies“. Journal of Environmental Management and Tourism 9, Nr. 1 (23.06.2018): 114. http://dx.doi.org/10.14505//jemt.v9.1(25).14.
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Relevance of the research: at present moment, healthy catering is a relevant issue for higher education institutions; this includes ensuring the quality of food and automating the sale of set lunches through vending machines, thereby providing students with a better access to healthy food and taking into account consumer preferences. The article presents a comparative analysis of the organization of healthy catering by using vending technologies not only in leading Russian universities, but also at the international level. Goal of the research: to develop diets for male and female students, as well as the mechanisms for their implementation, mainly using vending machines for selling set breakfasts and lunches that meet the regulatory requirements for developed diets. Research methods: the study involved using a range of questionnaires and analyzing preferences of students and university staff. Conducting marketing research, the authors applied methods of market analysis, as well as on-line questionnaires. The research sample included 230 students. Results of the study: the article considers in detail catering at the Plekhanov Russian University of Economics. To compare the results, the authors also studied other six leading universities of Moscow and the data from a number of large international universities. It was determined that most universities require the development of healthy catering, as well as improving the service. These problems are especially acute in the sphere of social catering, and namely in the university catering. Therefore, the authors explored the following aspects: the market situation with the demand for catering services in universities (Russian and international); conducting polls, interviewing the youth to assess the quality of food, service, range of meals, ways of selling dishes and others. The best way to improve catering at universities seems to be through using vending machines, pizza mats and other innovations. However, there are some problems associated with the maintenance of vending machines, which implies their rational location. In addition, it is necessary to develop the required product range, and solve the related tasks of batching, packaging, and logistics.
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Kone, Adama, Andrée Emmanuelle Sika, Ama Antoinette Adingra, Boli Abel Zamble, Aubin Cyrille Toule und Rose Koffi-Nevry. „Microbiological contamination of cooked meals in collective and commercial catering of public universities of Abidjan in Côte d’Ivoire“. International Journal of Biological and Chemical Sciences 16, Nr. 1 (08.06.2022): 122–33. http://dx.doi.org/10.4314/ijbcs.v16i1.11.
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In Côte d'Ivoire, the absence of legislation in university catering increases the risk of collective food poisoning. The aim of this study was to assess the level of contamination of cooked meals in university catering in the city of Abidjan. To do this, 160 cooked meals samples were taken in the two public universities of Abidjan. The search of mesophilic aerobic germs; Enterobacteriaceae and of Staphylococcus aureus was carried out. The results showed that in general, the microbial loads of the cooked meals analyzed were higher than the criteria required by the regulations. 40.33% of the presumptive Staphylococcus aureus strains tested are confirmed. 20 species belonging to 14 genera of Enterobacteriaceae were isolated from the different cooked meals. The species most frequently isolated from cooked meals is Klebsiella pneumoniae (19.4%) followed by Klebsiella oxytoca (17%) and Serratia liquefaciens (14.5%). In general, efforts still need to be made to improve the level of hygiene in institutional catering and commercial catering. Constant monitoring of the application of hygienic rules must be instituted, in order to prevent the occurrence of food poisoning. The use of microbiologic results of cooked meals in the universities will provide an example for similar collective catering.
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Patilaya, Theresa Irene, Thi Thuy An Pham, My Nguyen Nguyen, Zhen Wu und Yu Zhu. „Alliance Catering at Deakin: the Economics of University Cafeterias“. Deakin Papers on International Business Economics 3, Nr. 1 (01.07.2010): 1–10. http://dx.doi.org/10.21153/dpibe2010vol3no1art187.
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University cafeterias are a common and crucial component of university life as they provide cheap and convenient meals for students. Ideally, university cafeterias should also be responsible for providing nutritious food at reasonable prices. In practice though, university cafeterias often provide less nutritious food and at high prices. One reason for why this may happen is that cafeterias are aware of their unique market power. For instance, students consider the opportunity and transportation costs in the price they are willing to pay for on-campus services. The costs of preparing meals at home or walking to the alternatives are high, as students may prefer to use the time for studying or socializing. Thus, for a variety of reasons, university cafeterias become more practical in their delivery of services by placing less concern on the health quality of products and the fairness of prices. In this paper, we study the market power of university cafeterias specifically due to a locational advantage by analysing the case of the Alliance Cafeteria operating in Buildings La and Lb at Deakin University’s Burwood campus in Melbourne. We begin by examining Alliance as a monopolistically competitive firm and assess how its location gives market power.
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Bitange, Gilbert Mokua, Dr Rahab Muthoni Mugambi (PhD) und Dr Moses N. Miricho (PhD). „SERVICE QUALITY IN CONTRACT CATERING SERVICES AND CUSTOMER SATISFACTION IN UNIVERSITIES NAIROBI CITY COUNTY KENYA.“ International Journal of Management Studies and Social Science Research 06, Nr. 02 (2024): 137–46. http://dx.doi.org/10.56293/ijmsssr.2024.4914.
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The rapid growth and increase in contract catering services in universities in Kenya seek to lower costs and respond to the high level of competition. The main purpose of this study was to examine the influence of service quality in contract catering services on customer satisfaction in universities in Nairobi City County, Kenya. The study specifically sought to assess the influence of service quality in contract catering services on customer satisfaction in universities in Nairobi City County, Kenya. The study adopted a descriptive cross-sectional survey design. The target population was selected universities in Nairobi City County, Kenya. Purposive and stratified random sampling techniques were adopted in selecting the target population of universities. The target population was segmented into two groups based on the category of the university, either public or private university. The sampling technique for management staff respondents was purposive sampling, while the students' respondents were calculated using the Cooper and Schindler formula. The study adopted an interview guide and questionnaire data collection instrument. Data were collected from 276 respondents, with multi-level random sampling of 270 students, of which 224 (63.82%) returned, and 45 contract catering managers, university directors of catering, and procurement managers, of which 33 (73.33%) responded. Expert review was used to pretest the questionnaire before the actual study.The study adopted Cronbach's alpha formula to test the reliability of the instrument, and coefficients ranging from 0.65 to 1 were considered adequate for data analysis. The study collected primary data, which was analyzed through descriptive statistics and inferential analysis about the management and students' views and perceptions. Data were then reported in tables, bar graphs, and percentages, along with verbatim quotes. For inferential statistics, Pearson correlation analysis was used to examine the relationship between the independent variable service quality and the dependent variable customer satisfaction of the study to test the hypotheses. Simple regression results revealed that at a 5% level of significance and 95% level of confidence, the tested variables had p-value confidence levels of 0.000 for service quality, which had a positive statistically significant relationship with customer satisfaction. The study concluded that the management of contract catering services influences customer satisfaction, where the positive independent variable, service quality, enhances customer satisfaction. The study recommends that university management requires further similar studies to be done in other universities and colleges in Kenya with the aim of evaluating the influence of service quality in contract catering services on customer satisfaction in universities. This should aim at establishing if similar challenges in the management of contract catering services are a replica in other institutions worldwide.
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Padlin, Vanesha, und Elida Elida. „Persepsi Mahasiswa Tentang Pelaksanaan Mata Kuliah Restoran dan Catering di Prodi Pendidikan Kesejahteraan Keluarga Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang“. Jurnal Pendidikan Tata Boga dan Teknologi 1, Nr. 2 (16.07.2020): 87. http://dx.doi.org/10.24036/jptbt.v1i2.17.
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This study aims to describe: 1) Students perceptions about the implementation of Restaurant and Catering courses as a whole, and 2) Students perceptions about Restaurants and Catering courses based on research indicators. This type of research is a quantitative descriptive study. The study population consisted of 48 students from the Family Welfare Study Program at the State University of Padang with a total sample of 48 people taken based on total sampling technique. Data sources are students who have taken Restaurants and Catering courses. The technique of collecting research data is done by using a questionnaire that is designed based on a Likert scale and has been tested for validity and reliability. Data analysis technique is done by determining the frequency distribution of data and data classification techniques based on the calculation of scores using the ideal average research formula (Mi) and standard deviation (Sdi). The results of this study illustrate: 1) Student perceptions about the implementation of Restaurants and Catering courses as a whole are in the very low category, and 2) Student perceptions about the implementation of Restaurants and Catering courses based on three research indicators are in the medium category. Based on the results of the study it can be concluded that the family welfare education student at Padang State University has a very low perception of the subject.
Dissertationen zum Thema "University catering"
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Meakin, Susan Elizabeth. „Researching an overlooked workforce in a university : catering, caretaking and securtiy“. Thesis, University of Wolverhampton, 2012. http://hdl.handle.net/2436/268772.
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The people who service the physical needs of university populations and maintain their built environment are barely acknowledged in the research into university life. An observed dissonance between university staff encountered on the ground and those appearing in the literature prompted this research into the work experience of university catering, caretaking and security staff. This thesis is based on a case study which investigated perceptions of this experience in an English university. Consideration was given to the contribution of these staff to the social and learning aspects of the institution. The research was positioned within the theoretical tension between the structural nature of the social determinants of work, and individual subjective responses to working practices. The format of the study was guided by Paul Edwards’ consideration of the components of a useful labour process analysis. The research strategy was an inductive single case study, drawing on ethnographic traditions of observation and conversation, supplemented by the perusal of documents. A first phase of familiarisation was followed by a second stage of interviews, participant and non-participant observation. Forty-five staff were directly engaged with the research with informal observations and conversations with others. Thematic analysis was used to consider data across the case study. English universities have been subject to structural change which have created large, fragmented and dispersed populations and impacted on the ways that the built environment is used. The formal work activities of these staff enabled the University to open and operate securely. They contributed to the social processes of the institution through their interactions with staff, students, customers and visitors. It is argued that they also had a valuable role in establishing a friendly, welcoming, supportive environment for students through discretionary, activity during frequent encounters. The work of these staff was closely structured as to time, place and task. These everyday social interactions provided an autonomous opportunity to craft their work environment and develop relationships whose significance is insufficiently explored in the current literature on low paid and low status work.
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Hsueh, Ching-Tsu. „A duty/task analysis survey for carterers [sic] in the University of Wisconsin-Stout dining service“. Online version, 2002. http://www.uwstout.edu/lib/thesis/2002/2002hsuehc.pdf.
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Fischer, Allison. „Redefining the livable city catering to the creative class by integrating village qualities into urban life /“. Cincinnati, Ohio : University of Cincinnati, 2007. http://www.ohiolink.edu/etd/view.cgi?acc%5Fnum=ucin1179509194.
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Thesis (Master of Architecture)--University of Cincinnati, 2007.Title from PDF t.p. (viewed on July 17, 2007.) Keywords: Livable City; Urban Village; Creative Class Includes bibliographical references.
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Sharif, Mohd Shazali MD. „Why do students decide to study culinary arts? a case study of culinary arts students in the School of Hospitality at Auckland University of Technology, New Zealand : dissertation [thesis] submitted to Auckland University of Technology in partial fulfilment of the degree of Master of International Hospitality Management, 7 December 2004 /“. Full thesis. Abstract, 2004.
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Chan, Man Leong Benny. „A case study of the provision of hotel and catering management education at the Hong Kong Polytechnic University : a mismatch of expectations“. Thesis, University of Leicester, 2002. http://hdl.handle.net/2381/30993.
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Arrazat, Laura. „Nutritional quality and environmental impact of university students’ food consumption : observational and interventional approaches in a university cafeteria in Dijon, France“. Electronic Thesis or Diss., Bourgogne Franche-Comté, 2024. http://www.theses.fr/2024UBFCK060.
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Adopter des régimes alimentaires plus durables est essentiel pour répondre aux défis que posent nos systèmes alimentaires actuels, tels que préserver la santé des populations, lutter contre le changement climatique et réduire les inégalités d’accès à l’alimentation. La période étudiante, caractérisée par le développement d’une nouvelle identité et une rupture dans les habitudes alimentaires, est un moment privilégié pour adopter des régimes alimentaires plus durables. La restauration universitaire joue un rôle central dans l'alimentation des étudiants et pourrait donc être un levier important. Toutefois, les comportements alimentaires des étudiants, notamment en restauration universitaire, sont très peu étudiés, surtout en France. Nous avons donc mené un projet de recherche-action avec le Crous de Bourgogne Franche-Comté visant à mieux comprendre et à modifier les pratiques alimentaires des étudiants français, notamment dans le contexte de la restauration universitaire. L’objectif était d'établir les bases nécessaires à l'identification et à la mise en place d'actions pour favoriser une alimentation durable et accessible à tous les étudiants.Dans un premier temps, l’analyse du régime alimentaire d’un échantillon représentatif d’étudiants a montré une qualité nutritionnelle suboptimale, avec seulement 57% des recommandations nutritionnelles nationales respectées. De plus, l’empreinte carbone de leur régime était plus de deux fois supérieure à celle recommandée pour rester dans les limites planétaires. Nous avons identifié trois profils de mangeurs : les « régimes sains » (20% des étudiants), les « régimes frugaux » (40%) et les « régimes riches » (40%), mais aucun profil ne combinait une qualité nutritionnelle élevée et un faible impact environnemental. Les compétences culinaires ou les connaissances sur l’impact environnemental des aliments étaient corrélées à des régimes plus durables.Dans un deuxième temps, l’évaluation de la durabilité des plats principaux servis au Resto U’ Montmuzard de Dijon en 2021-2022 a montré que seuls 10 % des plats principaux servis présentaient un bon profil de durabilité, combinant une bonne qualité nutritionnelle, un faible impact environnemental et un coût denrée modéré. Néanmoins, l’étude des choix alimentaires dans ce Resto U’ a montré que les étudiants qui fréquentaient plus régulièrement la restauration universitaire avaient tendance à choisir des aliments de meilleure qualité nutritionnelle (moins de produits sucrés et davantage de légumes). Dans un troisième temps, nous avons évalué l'effet d'une augmentation du service des plats végétariens qui présentaient les meilleurs profils de durabilité. Une intervention au Resto U’ Montmuzard a révélé qu'en doublant le service de ces plats, leur choix augmentait de manière proportionnelle. De plus, cette modification était bien acceptée par les étudiants et diminuait l’empreinte carbone de 21%. Enfin, l’analyse des comportements de choix individuels a montré que les étudiants qui choisissaient plus fréquemment des plats végétariens déclaraient se sentir plus concernés par leur santé, l’éthique et le bien-être animal, et avaient plus de connaissances sur l'impact environnemental des aliments. Ainsi, le choix de plats végétariens dépend à la fois de la structure de l’offre et des caractéristiques individuelles des étudiants.Ce travail de thèse souligne l'importance de la restauration universitaire et de la durabilité de son offre pour promouvoir des régimes alimentaires durables chez les étudiants. Bien que modifier l'offre des restaurants universitaires soit une stratégie efficace et bien acceptée, il paraît essentiel de l'associer à des initiatives de sensibilisation pour favoriser les changements alimentaires au sein de la population étudianteAdopting more sustainable diets is essential to address the challenges posed by our current food systems, such as improving public health, limiting climate change, and reducing inequalities regarding food access. The student period, characterised by the development of a new identity and changes in dietary habits, represents is an ideal time to adopt more sustainable diets. University catering plays a central role in students’ diets and could therefore be a critical lever. However, students’ eating behaviours, especially within university catering facilities, are poorly studied, particularly in France. To address this gap, we conducted a research-action project with the Crous of Bourgogne Franche-Comté that aimed at better understanding and changing the eating habits of French students, particularly within the context of university catering. The aim was to lay the foundations for identifying and implementing promising actions to promote a sustainable diet that is accessible to all students.Firstly, the analysis of the diets of a representative sample of students revealed suboptimal nutritional quality, with only 57% of national nutritional recommendations being met. Moreover, the carbon footprint of their diet was more than twice that recommended to stay within planetary boundaries. We identified three profiles of eaters: "Healthy diets" (20% of students), "Frugal diets" (40%), and "Western diets" (40%), but no profile combined high nutritional quality and low environmental impact. Cooking skills and knowledge of food’s environmental impact were correlated with more sustainable diets.Secondly, an assessment of the sustainability of the main dishes served at the Resto U' Montmuzard in Dijon in 2021-2022 showed that only 10% of the main dishes served had a good sustainability profile, combining good nutritional quality, low environmental impact and moderate ingredients’ costs. Nevertheless, the study of food choices in this Resto U' showed that students who ate more regularly in university cafeterias tended to choose foods of better nutritional quality (fewer sugary products and more vegetables).Thirdly, we evaluated the effect of increasing the service of vegetarian main dishes that presented the best sustainability profile. An intervention at the Resto U' Montmuzard revealed that doubling the service of these main dishes increased their choice proportionally. Furthermore, this change was well accepted by students and reduced the carbon footprint by 21%. Finally, the analysis of individual choice behaviours showed that students who chose vegetarian main dishes more frequently reported feeling more concerned about health, ethics and animal welfare, and were more knowledgeable about the environmental impact of food. Thus, the choice of vegetarian main dishes depends on both the structure of the food offer and the individual characteristics of the students.This thesis highlights the importance of university catering and the sustainability of its food offer in promoting sustainable diets among students. Although changing the food offer in university cafeterias is an effective and well-accepted strategy, it seems essential to combine it with awareness-raising initiatives to encourage dietary changes within the student population
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Ranga, Leocardia. „The association between dietary fat knowledge and consumption of foods rich in fat among first-year students in self-catering residence at a university of technology, Cape Town, South Africa“. Thesis, Cape Peninsula University of Technology, 2016. http://hdl.handle.net/20.500.11838/2473.
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Thesis (MTech (Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2016.Objective: To determine the association between the dietary fat knowledge and consumption of foods rich in fat among first-year students in self-catering residence at a university of technology, Cape Town, South Africa. Design: The two concepts – the dietary fat knowledge (represented by dietary fat food knowledge and dietary fat nutrition knowledge) and the consumption of foods rich in fat – were assessed separately. Two norm-referenced, valid and reliable knowledge tests and an intake screening questionnaire were used for the assessments (as subsidiary objectives), before the associations between the concepts were determined (main objective). The dietary fat food and nutrition knowledge as assessed was categorised in the range poor or below average, average and good or above average, and the consumption of foods rich in fat as high, quite high, the typical Western diet, approaching low or desirable. The Pearson‟s chi-square test was applied to these categorical findings to determine if associations (five percent significance) existed between the concepts. Results: The stratified sample included 225 first-year students. Nearly half (48.4%) of them achieved an average fat food knowledge score, while the majority (80.9%) achieved a poor fat nutrition knowledge score. More than half (52.5%) either followed a typical Western diet, a diet quite high in fat or high in fat. While no significant (p > 0.05) association was found between the students‟ dietary fat food knowledge and consumption of foods rich in fat, significant results were found in the association between the students‟ dietary fat nutrition knowledge and consumption of foods rich in fat (p < 0.05) and between their fat food knowledge and fat nutrition knowledge (p < 0.001). Conclusions: An inverse association was found between the students‟ dietary fat nutrition knowledge and fat consumption, a positive association between their dietary fat food knowledge and dietary fat nutrition knowledge, and no association between their dietary fat food knowledge and fat consumption.
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Massignam, Christina Maresch. „Safety and use of blood products in Santa Caterina, Brazil : a system approach to analyse performance /“. [St. Lucia, Qld.], 2004. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe18389.pdf.
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MANASSERO, STEFANIA. „Il trasferimento della capitale da Torino a Firenze. Le sedi ministeriali dell'Italia unita come banco di prova delle politiche per i beni culturali / The capital's transfer from Turin to Florence. The ministry offices of united Italy as a testing ground for policies for cultural heritage“. Doctoral thesis, Politecnico di Torino, 2015. http://hdl.handle.net/11583/2617606.
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La vicenda del trasferimento della capitale del regno d’Italia da Torino a Firenze è nota e non mancano importanti studi di riferimento sugli aspetti storico-politici e amministrativi di questo delicato passaggio. Meno indagate risultano alcune questioni più propriamente tecniche, di carattere urbanistico e soprattutto architettonico: in questo ambito la letteratura approfondisce il tema dell’ingrandimento della città scelta provvisoriamente come capitale, ossia Firenze, e dei nuovi significati che Torino, ormai ex-capitale, tenta più o meno consapevolmente di assumere, mentre sfiora soltanto il problema della scelta delle sedi per l’apparato burocratico.
La ricerca di dottorato colma, in maniera innovativa, tale vuoto perché, a partire dal trasferimento delle sedi governative da Torino e a Firenze, si pone l’obiettivo di rintracciare il dibattito culturale da esso generato. In questi stessi anni iniziano infatti a delinearsi specifiche politiche per i beni culturali, chiamate a superare i localismi pre-unitari per elaborare un quadro di tutela nazionale: le differenti logiche di intervento, in un’alternanza tra prerogative locali e governative spesso in disaccordo, scatenano vivaci discussioni facilmente ripercorribili attraverso la pubblicistica del tempo e gli sberleffi offerti dalla satira, ricca di vignette sul tema, che raccoglie gli umori dell’opinione pubblica e offre una prospettiva sul senso di un disorientamento diffuso tra i cittadini.
Il trasferimento, fortemente intriso di provvisorietà, si presta quindi ad essere un interessante caso studio, una sorta di banco di prova per comprendere quali siano state le difficoltà di trovare un sottile equilibrio tra le strategie di tutela per gli edifici messi a disposizione, tutti di grande valore storico e architettonico, e le necessarie modifiche per le nuove destinazioni d’uso. Un equilibrio reso ancora più precario se messo a confronto con la stretta tempistica delle operazioni di trasloco di mezzi, documenti e uomini. Nell’ottobre del 1864 è stabilito che le operazioni dovranno attuarsi nel più breve tempo possibile e comunque a partire dal maggio dell’anno successivo. In pochi mesi occorre quindi provvedere alla sistemazione di tutte le sedi fiorentine, lasciando uno strascico di ulteriore incertezza circa il destino di quelle torinesi, abbandonate in fretta e furia.
Esistono attenzioni e criteri specifici per riconvertire le sedi ministeriali a nuovi impieghi? Certamente le disposizioni sulla soppressione dei conventi e le leggi sull’esproprio giocano un ruolo di primo piano, qui analizzato criticamente e posto a confronto con le moderne teorie sul restauro che proprio in questi stessi anni si dibattono con vivacità.
Il tema della provvisorietà accompagna quindi costantemente gli eventi e suggerisce di ricostruire le vicende in una prospettiva storica più ampia, che travalica i primi anni di unità nazionale e giunge al passato recente: nel momento in cui i ministeri trovano una sistemazione nella città di Roma, la celeberrima ‘terza Roma’ destinata ad assumere il ruolo di capitale definitiva del regno d’Italia, vanno identificate nuove destinazioni d’uso negli edifici torinesi e fiorentini. Possono essere individuate logiche comuni tra le due città apparentemente chiuse ad ogni confronto tra loro? L’aspra dialettica tra le esigenze governative e gli obiettivi municipali non determina più ora il prevalere delle istanze del governo centrale, ma si configura in una netta vittoria da parte delle due città. Torino e Firenze sono consapevoli dei vincoli rappresentati dalla normativa statale, soprattutto quella in via di definizione riferita ai beni culturali e, facendo presa sulla sua debolezza e fragilità, individuano con astuzia le pieghe attraverso le quali far emergere le loro specifiche esigenze, anche in chiave di risarcimento per il periodo in cui sono state messe a disposizione della macchina statale.
La tesi è organizzata in un primo capitolo dedicato all’inquadramento normativo riferito ai ‘monumenti’, oggi diremmo beni culturali, nel periodo pre e post unitario: il servizio di tutela, assai disomogeneo nelle varie realtà locali, cerca con difficoltà di proporsi in una prospettiva nazionale. Il percorso tracciato, com’è noto, evidenzia importanti criticità che perdurano per molto tempo e non possono essere trascurate nella ricostruzione delle scelte politiche attuate durante il trasferimento della capitale.
Per comprendere la complessità di tali operazioni, è stato necessario identificare la ‘consistenza’ di una macchina burocratica così complessa. L’organizzazione amministrativa nei vari uffici ministeriali cambia anche considerevolmente in funzione del peso politico assunto da ciascun ministero, e le differenze in termini di competenze, unità e numero di uffici si traducono in spazi architettonici più o meno ampi, collocati in edifici di proprietà statale dall’alto valore rappresentativo oppure relegati in stabili anonimi e regolati da contratti di affitto.
Per organizzare il consistente materiale di studio in modo chiaro ed esaustivo, è stato scelto lo strumento della schedatura delle sedi ministeriali torinesi e fiorentine, che occupa i capitoli centrali del lavoro. L’indagine è stata condotta facendo un costante riferimento alle fonti bibliografiche e documentarie, queste ultime conservate sia presso gli archivi storici della città di Torino e di Firenze, sia presso gli archivi di Stato di Torino, Firenze e Roma, in modo da privilegiare il costante confronto tra la dimensione municipale e quella centrale. Le voci di schedatura delineano in sintesi i caratteri storici e architettonici di ciascun edificio, mentre approfondiscono maggiormente l’ambito cronologico riferito alle esigenze governative e locali sino ai più recenti cambiamenti: l’analisi quindi supera lo studio delle sue peculiarità artistiche, del resto già presenti in molte pubblicazioni indicate in una bibliografia specifica, allo scopo di intrecciare inediti rapporti tra il singolo stabile e le vicende risorgimentali e post risorgimentali, in una chiave di lettura innovativa.
Incrociando i dati desunti dalle schede, interpretati anche sulla base del sistema normativo sui beni culturali di inizio Novecento, si è giunti alla stesura del capitolo conclusivo che individua per le sedi ministeriali ormai dismesse cinque famiglie in base alla funzione che le accomuna: didattica, militare, culturale, amministrativa e residenziale. L’indagine cercherà di capire se è possibile cogliere una logica comune di recupero e riutilizzo degli edifici, che diventano chiara espressione della volontà di trasmettere una serie di valori omogenei, nel solco del difficile percorso verso l’acquisizione di una solida identità nazionale.
I complessi architettonici sottoposti all’indagine sono stati l’espressione di un continuo cambiamento d’uso, quasi destinato a non avere mai fine. Possibile che le scelte operate siano state dettate soltanto da fortuite contingenze e da singole occasioni d’uso? Poco probabile. L’approfondimento critico dello studio attraverso l’indispensabile confronto con il coevo piano normativo dedicato ai beni culturali, inserito volutamente all’inizio e alla fine della stesura della tesi, ha permesso di cogliere alcuni atteggiamenti comuni alle due città, forse non sempre consapevoli, che testimoniano una chiara espressione di attenzione ad un bisogno di volta in volta collettivo o municipale. E’ stato possibile dimostrare che l’identità nazionale tra la fine dell’Ottocento e l’inizio del Novecento è stata costruita, varrebbe la pena dire strutturata, soprattutto tentando di rispondere a queste esigenze: istruire i cittadini, rafforzare la memoria collettiva e garantire l’unità tanto amministrativa quanto militare, a fondamento di un sentire comune che, almeno nelle intenzioni dei diversi attori politici e amministrativi, presto avrebbe potuto e dovuto accomunare tutto il popolo italiano.
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Huang, Chi, und 黃繼. „The Customers'' Satisfaction of Campus Catering-Case Study in I-Shou University“. Thesis, 2008. http://ndltd.ncl.edu.tw/handle/63617884365006891642.
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碩士義守大學
管理研究所碩士班
96
This research focuses on Customer Satisfaction of the campus restaurants and the relative efficiency of the overall assessments in order to provide the campus restaurants with improvement references when doing business management. In the existing discussions and theses, Data Envelopment Analysis (DEA) is mostly applied to discuss the "Financial Dimension" of the corporations and is to study the efficiency of the input and output values. However, not only should the "Financial Dimension" be analyzed in the corporation’s operation performance, but "Non-financial Dimension" also should be taken into consideration to completely show the overall operation performance. Therefore, this research uses Balanced Score Card (BSC) to divide dimensions into four. In addition to the "Financial Dimension" there are other three "Non-financial" dimensions used to be measurable indicators. Then, the proper input and output items of the campus restaurant unit’s efficiency are carefully selected. Last, we used Data Envelopment Analysis (DEA) to investigate the relevance of each campus restaurant’s operation performance. This research conducted a questionnaire sample survey of the consumers of the evaluated unit with "Non-financial" dimensions, which include "Customer","Internal Process," and "Learning and Development" dimensions. The research found that the staff of the eight campus restaurants of I-Shou University thinks that the major factor that influences Customer Satisfaction is the dimension of “Learning and Development.” Thus, the "relatively inefficient" restaurant could make improvement according to the relevant parts of its own "Learning and Development Dimension." Moreover, the staff of the eight campus restaurants of I-Shou University made a total assessment based on "Customer"， "Internal Process "， and "Learning and Development" dimensions. The results show that the DMU-E Restaurant’s total value of the restaurant’s efficiency is the highest, which is the "relatively high-efficient restaurant," while the DMU-R Restaurant’s total value of efficiency is the lowest, which is the "relatively inefficient restaurant".
Bücher zum Thema "University catering"
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Great Britain. Department for Education. Her Majesty's Inspectorate. Manchester Polytechnic (now Manchester Metropolitan University): Hotel catering and tourism studies : a report. London: Department for Education, 1992.
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Anyushenkova, Ol'ga. English: Hotel business and catering. ru: INFRA-M Academic Publishing LLC., 2022. http://dx.doi.org/10.12737/1836224.
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The textbook is designed to improve the language, communication and professional competencies of students. It has a unified structure of lessons and exercises built on the basis of authentic texts, and is an excellent base for developing the skills of the main types of writing and speech activities, expanding the vocabulary of students in the professional field, which is necessary for further independent work of students on special literature.
It can be used as part of the profile education of students of secondary vocational educational institutions studying in the specialties 43.02.14 "Hotel business" and 43.02.01 "Organization of catering services", as well as recommended to university students, staff and managers of the tourism and hospitality industry.
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Inspectorate, Great Britain Department for Education Her Majesty's. Wolverhampton Polytechnic (from 16 June 1992, University of Wolverhampton): The contribution of Stafford College to programmes in Hotel, Catering and Tourism Management : a report by HMI. London: DFE, 1992.
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Suslyanok, Georgiy, Tat'yana Auerman und Tat'yana Generalova. Fundamentals of biochemistry. ru: INFRA-M Academic Publishing LLC., 2021. http://dx.doi.org/10.12737/1003787.
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The textbook contains basic information about the structure, properties and biological functions of proteins, nucleic acids, carbohydrates, lipids, vitamins. The most important ways of transformation of substances and energy in a living organism are considered. The information about the use of biochemical processes in the food industry is given.
Meets the requirements of the federal state educational standards of higher education of the latest generation.
For university students studying in the areas of training 19.03.01 "Biotechnology", 19.03.02 "Food products from plant raw materials", 19.03.04 "Product technology and catering organization", as well as for students studying in other areas of training, and graduate students.
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Small, Christine Marcia. University of Poverty: Catering from Birth till Your Last Breath. Independently Published, 2020.
Den vollen Inhalt der Quelle findenBuchteile zum Thema "University catering"
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Belyaeva, Marina, Aleksandr Gazhur, Vitaliy Perov, Samuel Ali Malazi und Olga Lukhovskaya. „Establishing an Effective System for the Introduction of Vending Technologies in the Consumer Market and in University Catering“. In Digital Future Economic Growth, Social Adaptation, and Technological Perspectives, 353–62. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-39797-5_36.
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Chatterjee, Ritushree, Darshana Juvale, Long He und Lynn Lundy Evans. „Back to Design Basics: Reflections, Challenges and Essentials of a Designer’s Survival Kit during a Pandemic“. In Global Perspectives on Educational Innovations for Emergency Situations, 99–107. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-99634-5_10.
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AbstractInnovation is at its best when we are thrusted into an emergency situation that tests protocols and established norms. In this chapter, authors reflect on the journey of a team of instructional designers in an online learning design unit of a large mid-western university amidst COVID-19. With the influx of a multitude of courses to be transitioned to the online platform, authors describe challenges faced by their unit, coping mechanisms, and lessons learned during this phase. They describe inclusive design thinking and uninterrupted practice in return to robust instructional design models, such as Understanding by Design and Universal Design for Learning. The chapter concludes with examples of tried and tested internal tools and an adaptive workflow catering to a shortened development timeline. These practices and reflections serve as a guiding light as the global world navigates online learning to meet increasing demands of new-age digital accessibility and online course design considerations in higher education beyond COVID-19.
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Bouslama, Faouzi, Lana Hiasat und Christine Coombe. „Rethinking Career Development Post COVID-19: The Career Profile of the Future Framework (CPFF), an E.I.-Based Human Skills Approach“. In Future Trends in Education Post COVID-19, 263–79. Singapore: Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-1927-7_21.
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AbstractPresently, many organizations are going through a lot of changes brought about using emerging technologies, such as Artificial Intelligence (AI), Machine Learning, and Smart Automation, to streamline their businesses and improve productivity. Moreover, environmental factors, the COVID-19 pandemic, brought attention to the importance of mental health and Emotional Intelligence (E.I.). Therefore, several existing job roles are being redefined and many young professionals in non-supervisory roles are at risk of losing their jobs. These organizations are now more than ever very keen on identifying the required knowledge, attributes, and skill set, and links between personality traits and professional success. As such, there is an urgent need to address the gap in the knowledge and skills required by this transformation, identify the jobs to be retained in the current and future workforce and create plans to close any skills gap. This paper presents an innovative Emotional Intelligence (E.I.) based human skills framework to assess and map university graduates and young professionals into typical career tracks, and hence create a sustainable professional profile, especially in post COVID-19 era. The proposed framework, entitled the “Career Profile of the Future Framework-CPFF”, has four dimensions: Knowledge, Attitude and Mindset, Skills, and Human attributes. This framework is expected to be an asset in assessing the knowledge and skills of university graduates and young professionals, and helping in finding answers to questions such as “How can I stay relevant, given that automation and AI can do the tasks related to my job?”; “What reskilling and upskilling in existing and new employment sectors do I need?”, and “How can I identify the requirements to synergize my E.I profile while catering to my mental health balance?”.
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Shadrin, M. A. „Multimedia courses for distance learning on the specialty "Equipment and automation of public catering enterprises"“. In A course of lectures "Teaching skills in information and educational environment of the University". Science and Innovation Center Publishing House, 2017. http://dx.doi.org/10.12731/ofernio.2017.23149.
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CHEONG, HEE KIAT. „A SINGAPORE UNIVERSITY CATERING TO THE NEEDS OF A POPULATION AMIDST A VOLATILE AND CHANGING ECONOMY“. In Univer-Cities: Strategic Dilemmas of Medical Origins and Selected Modalities, 205–29. WORLD SCIENTIFIC, 2018. http://dx.doi.org/10.1142/9789813238732_0012.
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Lu, Xiaofei, und Shouwang Li. „Interface Design of College Life Circle APP Based on Improved KJ Method-Entropy Power Method“. In Frontiers in Artificial Intelligence and Applications. IOS Press, 2024. http://dx.doi.org/10.3233/faia231459.
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With the expansion of the size of the city and university groups and the diversification of user demand services, the map APP design needs to consider the relationship between urban development and user demand. Therefore, to improve the users’ demand and enhance the users’ use of neighborhood services, an APP based on the university life circle, “U-Tour”, is designed. Firstly, the improved KJ method and entropy weight method are used to obtain the user demand and weight, and the existing living circle demand and weight; secondly, the comprehensive weight and ranking are obtained; and then the two types of variables are verified through correlation analysis, and the design of “U-Tour” APP is carried out based on the comprehensive weight and ranking after the verification is passed. It is found that the weights of traffic and access service, accommodation service and catering and shopping service are higher in the comprehensive demand, which are 0.252, 0.232 and 0.152 respectively, which proves that the APP design based on university life circle needs to focus on the navigation design and service design. The study points out that college map-based APP design needs to be measured to the factors of city life and user needs.
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Sharma, Ramesh C., und Sanjaya Mishra. „Applications of E-Tutoring at Indira Gandhi National Open University“. In Cases on Online Tutoring, Mentoring, and Educational Services, 185–200. IGI Global, 2010. http://dx.doi.org/10.4018/978-1-60566-876-5.ch015.
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The education system in India has witnessed various transformations: from ancient system of Gurukul (where the teacher and the taught used to attain educational objectives living in proximity) to online or virtual education where the teacher or students interact through Internet technologies only. There have been a lot of improvements in telecommunications and educational facilities. The country as a whole has noticed developments in many areas of social, economical, scientific and infrastructure sectors. Therefore educational systems need to be integrated with such sectors so that the investment in building human capital results in overall national growth. The open and distance learning (ODL) system is one such tool which can help in addressing local, regional and national needs. Indira Gandhi National Open University (IGNOU) with more than two million learners in 2009 and a country-wide reach with over 60 regional centres and over 2000 learner support centres catering to remote and tribal areas has been a leader towards the democratization of education with social responsibility. IGNOU offers a large number of vocational and employment-oriented courses in the area of health, agriculture, retail, tourism, hospitality, and so on. The university has the challenges of managing the convergence (of formal and ODL stream) and to serve large number of students spread across the breadth and length of the country. Three vital areas of education (i.e., inclusion, expansion and excellence) need to be addressed as priorities. Thus to address these, new mechanisms of e-tutoring have been introduced by IGNOU. This chapter discusses the applications of e-tutoring and its implications in the context of Indian National Open University.
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Wood, Gerard, und Song Wu. „Interdisciplinary Studies in Built Environment Education“. In Interprofessional E-Learning and Collaborative Work, 316–35. IGI Global, 2010. http://dx.doi.org/10.4018/978-1-61520-889-0.ch025.
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The School of the Built Environment at the University of Salford redesigned its undergraduate programmes to include multidisciplinary project work at all 3 levels. This chapter provides a case study of the development and implementation of the interdisciplinary module at final level catering for students from five different disciplines. Overall, students responded positively to the module and academic tutors and visiting practitioners were also positive about student performance, but thought insufficient time had been allocated for module delivery and management, which was demanding than the traditional lecture/tutorial pattern. The use of a dedicated website for communications was seen as a useful co-ordinating and cohesive device although the use of ICT could be significantly expanded. The greatest challenges concern operational difficulties associated with managing large numbers of students in teams, and composing clear requirements with associated assessment criteria.
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Pei, FangLing, Norbayah Mohd Suki, Norazah Mohd Suki und Nadia Diyana Mohd Muhaiyuddin. „Student Immersive Experiences Engaging With Panoramic Animations in the Post-Pandemic Era“. In Advances in Educational Technologies and Instructional Design, 208–38. IGI Global, 2024. http://dx.doi.org/10.4018/979-8-3693-2885-9.ch006.
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Panoramic animations provide a multisensory experience that can captivate students of varying learning abilities, ensuring that educational content is accessible and engaging for all. This study examines the influence of hedonic motivation, positive emotions, and immersive experiences on students' behavioral intentions engaging with panoramic animations in the post-pandemic era. Data were collected from a sample of 400 university students majoring in art in China using a convenience sampling technique. The results revealed a significant role of immersive technology in education, particularly in the context of post-pandemic teaching and learning. The results imply strong support for integrating panoramic animations in educational settings. This study paves the way for inventive and adaptive educational methods tailored to a post-pandemic era on the unique ability of immersive technologies to engage students more effectively than traditional approaches, enhancing their learning experience and catering to the evolved educational dynamics of the current era.
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Capitani, Laura. „Web-based and interactive Italian blended learning course: embedded apps and tools in a structured learning process“. In Education 4.0 revolution: transformative approaches to language teaching and learning, assessment and campus design, 15–20. Research-publishing.net, 2020. http://dx.doi.org/10.14705/rpnet.2020.42.1082.
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‘Web-based and Interactive Italian’ is a detailed and progressive programme developed by the author for the Maastricht University Language Centre. The course started in 2013, with the intention of catering for the variability in the number of students following the regular courses, as well as broadening the language offer using blended learning. The eight interactive tutor-led Skype sessions are preceded by 80 hours of self-study per level. Starting from a flipped classroom approach, it is structured in three consecutive learning steps. It makes use of existing language apps and tools, like Babbel2 and Quizlet3, and of a manual book used at the intermediate levels, as well as bespoke web-based and interactive learning materials as preparation for the oral sessions. The course is still running successfully and represents an effective alternative to traditional courses, offering distance learners the possibility of completing the whole study programme from A1 to B2.
Konferenzberichte zum Thema "University catering"
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Liang, Xu. „Research about the Management of University Logistics Catering“. In 2nd International Conference on Management Science and Industrial Engineering (MSIE 2013). Paris, France: Atlantis Press, 2013. http://dx.doi.org/10.2991/msie-13.2013.122.
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Bilel, Hadfi. „The role moderated of some Firms’ Characteristics, on the catering theory: MENA Zone Evidence“. In University for Business and Technology International Conference. Pristina, Kosovo: University for Business and Technology, 2017. http://dx.doi.org/10.33107/ubt-ic.2017.273.
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Huang, Yafen, und Simei Tan. „The Survey and Analysis of the Development of Catering Take-out O2O in Lingnan Normal University“. In 2016 International Conference on Sensor Network and Computer Engineering. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/icsnce-16.2016.93.
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Ma, Shuhao, Marta Ferreira, Hugo Nicolau, Catia Prandi, Augusto Esteves, Nuno Jardim Nunes und Valentina Nisi. „Catering for Students’ Well-being during COVID-19 Social Distancing: a Case Study from a University Campus“. In GoodIT 2022: ACM International Conference on Information Technology for Social Good. New York, NY, USA: ACM, 2022. http://dx.doi.org/10.1145/3524458.3547261.
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Widagdo, Andika Kuncoro, Suhartiningsih Suhartiningsih und Nugrahani Astuti. „Analysis of Learning Outcomes of the MBKM Curriculum Study Program of the Surabaya State University Catering Education“. In Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia. EAI, 2022. http://dx.doi.org/10.4108/eai.6-10-2022.2325711.
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Majkić, Zdravka, und Danijela Vranješ. „The Integration of Artificial Intelligence across Educational Levels: From Primary School to University“. In Proceedings TIЕ 2024, 391–94. University of Kragujevac, Faculty of Technical Sciences, Čačak, 2024. http://dx.doi.org/10.46793/tie24.391m.
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In recent years, the integration of Artificial Intelligence (AI) in education has shown transformative potential across various educational levels, from primary school to university. This paper examines the multifaceted applications of AI in education, highlighting its role in enhancing teaching and learning experiences, as well as personalizing educational content. The aim of this paper is to shed light on the implementation of various AI tools in primary, secondary and tertiary education through practical examples gained through action research. At the primary school level, AI tools are employed to create engaging and adaptive learning environments, catering to the diverse needs and learning paces of young students. In secondary education, AI facilitates the development of critical thinking and problem-solving skills through interactive and personalized learning platforms. At the university level, AI is revolutionizing research methodologies, providing sophisticated data analysis tools, and supporting the creation of innovative learning management systems. Additionally, the paper highlights the challenges and ethical considerations associated with AI integration in education, such as data privacy, algorithmic bias, and especially the need for teacher training in AI literacy. Conclusively, we provide an overview of the benefits and limitations of AI in education, offering insights into future trends and implications for educational stakeholders.
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Angelova, Olga Yurevna, und Tatiana Olegovna Podolskaia. „Tools for the Development of Super-Professional Competencies for Gifted Youth in the Conditions of an Unstable Labor Market“. In International Research-to-practice conference. Publishing house Sreda, 2020. http://dx.doi.org/10.31483/r-96543.
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Instruments for developing super-professional skills, such as entrepreneurial activity, creativity, teamwork, communication skills, are especially necessary for graduates whose professions are at risk of a decrease in employment opportunities in a changing labor market due to a pandemic. The problem is especially acute for graduates of areas related to services, tourism, catering and others. The paper presents the Lobachevsky University experience in the implementation of mass education competition of projects with use online platform i-generation. Such tools are important for gifted students, which motivation depends on the recognition and validation of their high results, from professional and behavioral content that help identify giftedness.
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TOMA, Marian-Vlăduț, und Ruxandra BEJINARU. „Embracing diversity: augmented reality application for inclusive university campus navigation“. In Strategica, 579–91. Faculty of Management - SNSPA, 2023. http://dx.doi.org/10.25019/str/2023.043.
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This academic paper explores the potential of Augmented Reality (AR) technology in enhancing university campus navigation experiences, focusing on catering to the needs of students with autism spectrum disorder (ASD). We address the limitations of traditional campus navigation methods and introduce AR as a promising solution. We consider that the mission of a future-oriented university is to enable and facilitate access to higher education and advanced research opportunities focusing on becoming more inclusive. Throughout the literature review, we delve into the interactive nature of AR, its multisensory capabilities, and the importance of spatial registration. We also highlight the complexity of AR system architecture, emphasizing the role of hardware and software components, rendering engines, and tracking algorithms. The paper then explores the utility of AR in campus navigation, highlighting its potential to improve spatial awareness and enrich educational experiences. The methodology section outlines the research objectives, including understanding the adoption of AR in universities for orientation, exploring AR technologies and platforms, and defining critical characteristics of an AR application. Within the results and discussion section, we present findings related to the use of AR applications for campus navigation in future-oriented universities. While specific university-based implementations are limited, pioneers like MIT, Stanford, and Harvard will be watched for their potential adoption of AR technology as a core stream of their long-term academic leadership strategy. To argue their positive impact, we focused on exploring technologies and platforms for developing AR applications, encompassing modeling and computer vision, geospatial technologies, sensor technologies, machine learning, cloud computing, network technologies, and frameworks. Within the section dedicated to developing AR applications for students with ASD, we emphasize stakeholder engagement, technological selection, application development, user feedback, and continuous improvement. The paper concludes by proposing a sequence diagram illustrating the interaction between parties involved in developing and using an AR campus navigation application.
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Cismas, Suzana Carmen. „Education Catering for Professionals’ Communication Needs on the Global Labour Market“. In WLC 2016 World LUMEN Congress. Logos Universality Mentality Education. Cognitive-crcs, 2016. http://dx.doi.org/10.15405/epsbs.2016.09.26.
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Zhou, Yong, Cheng-Chang (Sam) Pan und Nazmul Islam. „Evaluation of Engineering Readiness and Active Rate Enhanced by Intensive Summer Bridge Program“. In ASME 2015 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2015. http://dx.doi.org/10.1115/imece2015-53262.
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An engineering Summer Bridge (Engineering Summer Readiness Workshop after 2015) program has been implemented at the University of Texas at Brownsville (UTB) since summer 2012. After three years of program data accumulation, we can now track those participants from their freshman up to junior year (for those still active in UTB engineering) and further extend our study on the effect of the designed engineering summer program on a) the semester the participants take Calculus I; b) the semester the participants pass Calculus I; c) the first- and second-year engineering active rate; and d) the success rate in the selected engineering major courses of all the participants. We compared all the above mentioned data to the average data of the engineering majors at the same academic stage/level. The engineering summer bridge program was originally designed to prepare the fresh high school graduates intellectually on their math and for an early readiness for their coming engineering study. More than 90% of the targeted students are Hispanic in south Texas, and English is the second language for 86% of them. As one of the components of the University of Texas System, UTB is a minority-serving institution catering mostly to the underrepresented Hispanic population of the Lower Rio Grande Valley region. It has one of the highest concentrations of Hispanic students (both in number and percentage) compared to other universities in the nation [Table 1]. Among the overall student enrollment at the university in fall 2013, 91% are Hispanic. Most of the targeted students are academically below the top 10% in their high school graduating classes due to the pre-selection of the top 10% students by the Texas flagship universities. First-generation college-goers experience a variety of challenges as they enter and move through higher education. The Engineering Summer Bridge provides students with specific types of resources and support to ensure that they move into and through engineering study smoothly and to shorten the time for their engineering study. The 4–5 week summer bridge program at UTB intensively enhances math preparation in pre-calculus and college algebra, and also actively engages the students with the modern engineering design concepts and tools. Specific goals of the bridge programs include introducing math expectations of engineering program in the areas of College Algebra, Pre-calculus, and help students eliminate the math gap by passing the COMPASS Test as well as the Pre-calculus Test in the summer to get ready for Calculus I in the coming fall semester. The long-term goals of the ESB program aim to improve the first- and second-year retention rate and four-year graduation rate of UTB engineering majors. Study on the previous three year’s data suggests that, compared to the overall average of the students enrolling into the UTB engineering program at the same period, summer bridge program participants have statistically started and finished their Calculus I (thus becoming engineering math ready) earlier. Participants also demonstrated higher engineering interesting which was proved by the participation rate in introductory engineering projects in the first two years of their engineering study. Besides, 88% of surveyed students reported that the program was helpful and convenient, and 100% of surveyed students reported that they would recommend the summer bridge program to a friend or a fellow student. Comparison of the first- to second-year active engineering student rate also suggests the validness of the summer bridge program.