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Relevant bibliographies by topics / Catering

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Academic literature on the topic 'Catering'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

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Journal articles on the topic "Catering"

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Sawong, Karina Septea Asie, Dini Ririn Andrias, and Lailatul Muniroh. "PENERAPAN HIGIENE SANITASI JASA BOGA PADA KATERING GOLONGAN A2 DAN GOLONGAN A3 DI KOTA PALANGKA RAYA PROVINSI KALIMANTAN TENGAH." Media Gizi Indonesia 11, no. 1 (May 15, 2016): 1. http://dx.doi.org/10.20473/mgi.v11i1.1-10.

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The rapid development of new caterings without followed by supervision from the authorities in term of food safety could lead to food safety cases. This study aimed to analyze the application of hygiene sanitation in catering class A2and A3 in Palangka Raya. This research was conducted with descriptive observational design non-hypothesis. The primary data obtained through interview about characteristics of catering at 10 selected caterings (3 caterings class A2 and 7 caterings class A3) and observation of building, sanitary facilities, equipments, food handlers, foods, principles of hygiene and sanitation, and quality of food microbiology. Sample was selected based on purposive technique. Data were analyzed descriptively. The result showed entire catering still does not meet physical requirements in the application of hygiene sanitation catering (catering group A2 grades 70-74; class A3 grades 74-83). The application of principles hygiene and sanitation each variable in several caterings was met requirements. Assessment of the microbiological quality of vegetables menu in 3 caterings shows number of bacteria E.coli were 0/g. The conclusion of research in general is that principle the application of hygiene sanitation principle and microbiological quality are met by the catering class A2 and A3 in Palangka Raya. However, the physical feasibility still needs to be improved. Application of hygiene and sanitation in caterings are expected to be a reference to obtain hygiene certifi cate acceptance as well as information to Health Department for verify the application of hygiene and sanitation catering in Palangka Raya.Keywords: E.coli, hygiene and sanitation, catering

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Priskila, Ressa, and Jonathan Markus Senas. "Aplikasi E-Catering Berbasis Website Menggunakan Metode Waterfall (Studi Kasus: Joca Catering)." Journal of Information Technology and Computer Science 1, no. 3 (December 12, 2021): 220–29. http://dx.doi.org/10.47111/jointecoms.v1i3.8816.

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Joca Catering is one of the home catering services in the city of Palangka Raya and has been established since 2015. This caterer has served various catering needs, ranging from households to offices. Joca Catering also offers food, cakes, and drinks. Generally, Joca Catering customers know about this catering service by word of mouth, because so far Joca Catering has promoted their business using the WOM (word of mouth) marketing method. This method is still considered inadequate for reaching a wider market, especially among young people. So Joca felt the need to replace their old marketing concept with the concept of online food ordering (e-catering). This research aims to build a website-based e-catering application that is able to become Joca Catering's marketing and sales medium. The development methodology used in making this website application is the waterfall development method. The result of this study is a website-based e-catering application that can provide information for visitors and customers about the food menu provided and can be used to order food menus.

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Suhayati, Ely, Windi Novianti, Cun Figitria Panca Rhema, and Defitri Agustini. "DIGITAL MARKETING DALAM RANGKA MENGEMBANGKAN USAHA ERNA SARI CATERING." Majalah Ilmiah UNIKOM 20, no. 2 (October 31, 2022): 79–84. http://dx.doi.org/10.34010/miu.v20i2.9495.

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Digital marketing is seen as the best media as the most effective and efficient means of promotion and is able to increase sales volume significantly in business development. The purpose of this study is to describe digital marketing strategies in order to develop Erna Sari Catering business. The research method used is descriptive qualitative through data collection obtained from Erna Sari Catering through interviews, surveys, literature studies, and observation. The results of this study assist government programs in reducing the unemployment rate due to the Covid-19 pandemic, such as providing job vacancies in digital marketing as a marketing tool for products and services. To increase product marketing and get business opportunities, one of the ways or strategies used by Erna Sari Catering is by utilizing information technology developments that provide opportunities for Erna Sari Catering's business to reach a wider market through the implementation of digital marketing through the website. Therefore, with a broad digital marketing reach, it allows Erna Sari Catering's business to reach more customers, thus making Erna Sari Catering's business grow. Key Words : Digital Marketing, Company Development, Erna Sari Catering

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Witriani, Anggun, and Sri Ekowati. "ANALISIS STRATEGI PENGEMBANGAN BISNIS DILIHAT DARI FAKTOR INTERNAL DAN EKSTERNAL PADA USAHA YOLANDA CATERING ARGAMAKMUR." (JEMS) Jurnal Entrepreneur dan Manajemen Sains 3, no. 1 (December 29, 2021): 57–66. http://dx.doi.org/10.36085/jems.v3i1.2737.

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This study aims to determine the analysis of business development strategies from internal and external factors at Yolanda Catering Argamakmur business. This research was a field research with a qualitative descriptive approach. The informants of reseach were managers, employees, and consumers of Yolanda Catering. The results showed that the internal factors core was 3.43; the score was up the score of 4.0, which illustrated Yolanda Catering's position in strong position. Moreover, the score for external factors was 3.00. This score was almost close to a score of 4.0, this means that Yolanda Catering takes advantage of existing opportunities and is able to avoid existing threats. If viewed based on the IE matrix, the score of internal and external factors was in cell1, which indicated Yolanda Catering is carrying out a growth strategy, which its the growth of the Printing itself, through vertical integration, an activity expanded the Catering market by maximizing promotions and development at other location points. From the SWOT matrix, Yolanda Catering is on the SO Strategy, which can take advantage of all strengths to seize and take advantages of opportunities as possible. The strategy applied in this condition to support an aggressive growth policy (Growth Oriented Strategy), this can continue the growth and expanse to achieve maximum Catering progress. This way does to maintain its extension in the midst of business competition to use the power of it and overcome external threats. Yolanda Catering provides good service so that consumers were satisfied with the performance of Yolanda Catering and add bonuses to consumers who always subscribe to Yolanda Catering, they do not turn to other catering products. Furthermore, Yolanda Catering attempted to follow the times or trends where other catering businesses promotions through newspapers, advertisements, magazines and social media. Its he results of the promotion were not widely, only around Argamakmur RegencyyÂ Keywords: business, development, promotion, catering, Yolanda.Â

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Edwards, John S. A. "Flight Catering." Food Service Technology 4, no. 2 (June 2004): 93. http://dx.doi.org/10.1111/j.1471-5740.2004.00092.x.

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Wood, Blair P., and Deborah E. Greig. "Catering industry." Clinics in Dermatology 15, no. 4 (July 1997): 567–71. http://dx.doi.org/10.1016/s0738-081x(97)00003-5.

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King, Tony. "Inflight Catering." Tourism and Hospitality Research 3, no. 2 (September 2001): 181–84. http://dx.doi.org/10.1177/146735840100300211.

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Collison, Roger. "Catering Technology." Nutrition & Food Science 85, no. 4 (April 1985): 18–19. http://dx.doi.org/10.1108/eb059076.

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Kipps, Michael, and Victor Middleton. "HOSPITAL CATERING." Nutrition & Food Science 90, no. 2 (February 1990): 5–7. http://dx.doi.org/10.1108/eb059283.

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Kipps, Michael, and Victor Middleton. "HOSPITAL CATERING." Nutrition & Food Science 90, no. 3 (March 1990): 8–9. http://dx.doi.org/10.1108/eb059293.

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Dissertations / Theses on the topic "Catering"

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Clark, John R. "Relationship between productivity and catering technology in the hotel and catering industry." Thesis, Sheffield Hallam University, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.388457.

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Borrêga, Raquel Diniz da Gama Bento. "Inovação em catering aeronáutico." Master's thesis, Universidade de Lisboa, Faculdade de Arquitetura, 2018. http://hdl.handle.net/10400.5/16646.

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Dissertação de Mestrado em Design, com a especialização em Design de Produto apresentada na Faculdade de Arquitetura da Universidade de Lisboa para obtenção do grau de Mestre.
Perspectiva do Design de Produto e Serviços, teve como objecto de estudo a procura de inovação em equipamento destinado a Catering Aeronáutico. Observado o equipamento actualmente existente (à escala internacional) para o serviço de refeições em diferentes companhias aéreas, especificamente em voos de Longo-Curso e em Classe Económica, considerou- se um conjunto de melhorias que possibilitariam: uma maior praticidade do serviço — tanto para passageiros, como para tripulantes de cabine — uma menor pegada ecológica e uma maior rentabilidade e optimização de recursos, benéficas para companhias aéreas e entidades fornecedoras. Além de se estudar de forma aprofundada o serviço de catering aeronáutico, procurou-se abordar o objecto de estudo da investigação no âmbito da compreensão do contexto da indústria no qual se insere, a Aviação Comercial. Assim, procurou-se entender de que forma as necessidades do mesmo se vão relacionando com o constante crescimento e desenvolvimento tecnológico observados e com um mercado culturalmente transformado, sendo de salientar a influência do fenómeno da Globalização em ambos os aspectos. À procura de fundamentação teórica sobre estas temáticas, acrescentou-se o aprofundar de conhecimento acerca de duas outras áreas: o Design de Produto e Serviços e Processos e Metodologias de Projecto em Design, constituindo-se a base para a formulação do argumento do trabalho desenvolvido. Numa segunda etapa, procurou validar-se este argumento, na prática e de forma iterativa, por meio de fases de pesquisa, de exploração e desenvolvimento de conceitos e de avaliação de protótipos. Estas actividades foram desenvolvidas junto de stakeholders relevantes para o objecto de estudo em questão e o resultado projectual alcançado foi representado através de protótipos e imagens foto-realísticas, também apresentados neste documento. Após testada a proposta final de equipamento, acredita-se que a investigação tenha demonstrado a possibilidade de inovação nos aspectos do serviço identificados e, consequentemente, de melhoria na experiência de bordo do segmento especificado da Aviação Comercial, assim como de optimização de recursos e de aumento de margem competitiva no mercado por parte de companhias aéreas operadoras deste serviço.
ABSTRACT: The theoretical-practical investigation presented in this document, elaborated in the Product and Services Design perspective, had as objective the research for innovation in Airline Catering equipment. Observing the currently existing equipment on an international scale for the service of meals in different airlines, specifically in Long-Haul flights and in Economy Class, we considered a set of aspects of improvement that would enable: a greater practicality of the service — both for passengers and cabin crew — a smaller ecological footprint, greater profitability and resource optimization, beneficial to both the airlines operating the service and their supplier entities. In addition to studying in depth the airline catering service, we have approached the study subject of the investigation within the comprehension of the industry context which it is part of Commercial Aviation. Thus, we sought to understand how its needs relate to the constant growth and technological development observed, and also to a culturally transformed market, with the need to highlight on the influence of the Globalization phenomena on both aspects. In the research of theoretical foundation about these themes, we added the deepening of knowledge in two other areas: Product and Services Design and Project Processes and Methodologies in Design, this way constituting the basis for the formulation of the argument of the work developed. On a second stage, we looked to validate this argument, in practice and in an iterative way, by means of research, concept exploration and development, and prototype validation phases. These activities were developed along with stakeholders relevant to our study subject and the projectual result achieved was represented by prototypes and renderings, also presented in this document. After testing the final equipment proposal, we believe that the investigation demonstrated the possibility of innovation in the identified aspects of the service and, consequently, of improvement on the specified segment of the Commercial Aviation’s on-board experience, as well as of resource optimization and increase of competitive margin in the market for airlines operating this service.
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Mottishaw, Julia Mary. "Potential bacteriological hazards in catering." Thesis, University of Huddersfield, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.238141.

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Climenhaga, Martha Anne. "Anaerobic digestion of catering wastes." Thesis, University of Southampton, 2008. https://eprints.soton.ac.uk/73611/.

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This research addresses gaps in current knowledge regarding process issues associated with long term semi-continuous digestion of food waste as a sole substrate, and the role of trace elements and biomass retention in digestion of food wastes. Source segregated food wastes were collected from a university catering facility and found, in characterisation studies, to have a total solids (TS) content of 28.1±0.25 %, a volatile solids (VS) content of 95.5±0.06% of TS and a chemical oxygen demand (COD) of 422±16 g kgwet weight -1. The total Kjeldahl nitrogen (TKN) and total lipid content were 22±1% and 3.8±0.24% of TS, respectively. The substrate was then processed during a number of digestion trials using mesophilic continuously-stirred tank reactors (CSTRs), to establish the suitability of this substrate for CSTR digestion. It was found that although good specific methane production of 0.36 l gVSadded -1 was obtained from the substrate, the process was unstable at a hydraulic retention time (HRT) of 25 days, with methanogenic failure occurring after 80 days or when the organic loading rate (OLR) was increased. Further digestion trials were initiated, therefore, to investigate the effects of trace element supplementation and extending HRT on process stability, areas for which there is little information in existing literature. Reactors with hydraulic retention times of 25, 30, 50, 100, and 180 days supplemented with a trace element solution showed stable digestion for longer periods than duplicate control digesters without supplementation. The time points of failure in the control digesters were shown to be related to washout time, as calculated using the HRT. Trace element supplementation allowed stable operation at an OLR up to 3.5 gVS l-1d-1, with specific methane production ranging from 0.41-0.47 l gVSadded -1 and VS destruction of 63-77%. Supplementation with trace elements did not, however, guarantee indefinite stable operation, as digesters at the shortest (25 days) and longest (180 days) retention time eventually showed methanogenic failure. A slow methanogenic biomass growth rate and accumulation of inhibitory substances, respectively, were hypothesised as possible reasons for these failures. Analysis of metal concentrations in the digestate showed that cobalt was the metal most likely to be responsible for the observed benefits of the mixed trace metal supplementation as the concentration of this increased in the supplemented digester whilst decreasing in its non-supplemented control. The relative importance of the liquid and solid fractions in maintaining stability were investigated in novel digestion trials in which solid and liquid retention times were uncoupled. Digesters with SRT of 25 days and HRT of over 150 days exhibited methanogenic failure after approximately 45 days. In contrast, reactors with SRT of over 150 days and HRT of 25 days maintained stable digestion, with specific methane production of 0.53 l gVSadded -1, and also showed recovery from a thermal shock applied during the experiment. Inhibitory compounds such as VFA were kept low by flushing through the system while alkalinity was regenerated by the action of biomass kept in the system. The retention of solids may also have facilitated the retention of trace metals.

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Yue, Chak-sang, and 茹澤生. "Aircraft catering facilities: Chek Lap Kok." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1994. http://hub.hku.hk/bib/B31982207.

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Eriksson, Kurt, and Liselotte Ekstrand. "Catering- och butikskock- ett specialutformat program." Thesis, Malmö högskola, Lärarutbildningen (LUT), 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-33047.

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Syfte med detta arbete är att skapa förståelse för gymnasieskolans utbildningsinnehållpå Hotell och Restaurangprogrammet respektive Livsmedelsprogrammet i relation tillarbetslivets utveckling och utbildningsbehov. Genom en kartläggning av berördabranschers uppfattning om elevernas utbildningsbehov vill vi undersöka om det finnsbehov av att utveckla nytt specialutformat program med inriktning mot ”Butik ochCateringkock”.MetodVi har genomfört en kvalitativ studie, där vi gjort intervjuer med berörda branscher. Därsöker vi svar på frågan om utbildningsinnehållet på gymnasieskolans ”Hotell ochRestaurang program” och ”Livsmedelsprogram” motsvarar arbetslivets utveckling ochframtida krav på utbildningsbehov.ResultatResultatet inleds med en övergripande introduktion som handlar om förändrademattrender och livsstilar i dagens samhälle. Efter det redogör vi för resultatet av vårundersökning, uppdelat på två huvudteman: krav på eleverna och krav på utbildningen.Resultatet av vår undersökning visade att det finns ett behov av en specialutformadinriktning mot ”Butik och Cateringkock”. Det krav branschen ställer på vad en nyinriktning skulle innehålla är en kombination av det kursinnehåll som idag finns inomLivsmedelsprogrammets Färskvaruinriktning och på Hotell och Restaurangprogrammets Restauranginriktning.De nyckelord vi använt i vår studie är Utveckling, förändring, trender,specialutformat program, ”butik- och cateringkock”.

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Vaňková, Jana. "Design služeb Zátiší Catering Group, a.s." Master's thesis, Vysoká škola ekonomická v Praze, 2014. http://www.nusl.cz/ntk/nusl-191749.

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The thesis "Service Design of Zátiší Catering Group, a.s." is focused on the management of innovations and service design. The aim is to analyse and identify possible potential and opportunities for improvement of catering services in Zatiší Catering Group, a.s. Content of the thesis includes research of service design and innovation process, study based on application of the design service approaches, introduction of the study outputs, actual project of a new service design and recommendations. Following methods and techniques were used in research: persona, contextual interview, service safari, benchmarking, service blueprints, empathy map, product box. The thesis should contribute to the theoretical determination of service design and its following aplication in the design of a specific service. Final outcome of the study is a service proposal for a canteen in Lycée Français de Prague.

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Egberg, Mikkelsen Bent. "Miljøstyring i catering : teknologi, organisation, medarbejdere /." [København] : Veterinær- og fødevaredirektoratet, Institut for fødevareundersøgelser og ernæring - Storkøkkencentret : Nordisk bogcenter, 1998. http://hdl.handle.net/1800/497.

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Yue, Chak-sang. "Aircraft catering facilities : Chek Lap Kok /." Hong Kong : University of Hong Kong, 1994. http://sunzi.lib.hku.hk/hkuto/record.jsp?B25945373.

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Flamíková, Dominika. "Súčasné trendy a rozvoj technológií v stravovacích službách v leteckej doprave." Master's thesis, Vysoká škola ekonomická v Praze, 2012. http://www.nusl.cz/ntk/nusl-197289.

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The main objective of this diploma thesis is to analyze current trends in the airline catering. This thesis also focuses on the latest technologies developed for catering services in aviation. Important are also the results of a survey of the author of this thesis. The main task of the survey was to determine the importance of the airline catering for passengers, and thus for the aviation industry as a whole.

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Books on the topic "Catering"

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Group, Mintel International, ed. Catering for travellers: Roadside catering, other travel catering. London: Mintel International Group, 1992.

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Vlasova, Natal'ya, and Yuriy Bashin. Catering. ru: INFRA-M Academic Publishing LLC., 2022. http://dx.doi.org/10.12737/1003297.

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The textbook contains and structures the information necessary for a student to understand the essence of catering, the mechanisms and features of its work, current problems and trends in the development of the domestic market of catering services. The tasks for self-examination and control materials are given. Meets the requirements of the federal state educational standards of higher education of the latest generation. For bachelor students studying in the areas of training 43.03.02 "Tourism" and 43.03.03 "Hotel business".

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Publications, Key Note, ed. Catering. London: Key Note Publications, 1985.

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Group, Mintel International, ed. Catering. London: Mintel International Group, 1994.

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Mayo, Cynthia. Catering innovations. 2nd ed. Richmond, Va: M & M Pub. Co., 1990.

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Revenue, Great Britain Board of Inland. Catering: General. [London]: Inland Revenue, 1990.

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Publications, Key Note, ed. Catering equipment. London: Key Note Publications, 1988.

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1951-, Jones Peter, ed. Flight catering. 2nd ed. Amsterdam: Elsevier Butterworth-Heinemann, 2004.

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Innkeeping, British Institute of, and Batchelors Catering Supplies, eds. Pub catering. [Camberley, Surrey]: British Insitute of Innkeeping, 1986.

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Limited, Mintel International Group, ed. Airport catering. London: Mintel International Group, 1999.

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Book chapters on the topic "Catering"

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Bruce, David J. Murray. "Catering." In Promoting Employee Health, 184–94. London: Palgrave Macmillan UK, 1990. http://dx.doi.org/10.1007/978-1-349-09062-4_13.

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Hoffmann-Wagner, Kerstin, and Gudrun Jostes. "Catering." In Barrierefreie Events, 79–84. Wiesbaden: Springer Fachmedien Wiesbaden, 2021. http://dx.doi.org/10.1007/978-3-658-31969-4_7.

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Cracknell, H. L., and G. Nobis. "Function Catering." In Mastering Restaurant Service, 250–65. London: Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-19827-6_14.

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Cracknell, H. L., and G. Nobis. "Transport Catering." In Mastering Restaurant Service, 296–303. London: Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-19827-6_16.

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Zhu, Ning. "Catering CEOs." In Financial Decision Making, 86–93. Abingdon, Oxon ; New York, NY : Routledge, 2017.: Routledge, 2017. http://dx.doi.org/10.4324/9781315619859-11.

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Taylor, Eunice, and Jerry Taylor. "Catering Operations." In Mastering Catering Theory, 18–24. London: Macmillan Education UK, 1990. http://dx.doi.org/10.1007/978-1-349-20616-2_2.

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Taylor, Eunice, and Jerry Taylor. "Catering Styles." In Mastering Catering Theory, 25–39. London: Macmillan Education UK, 1990. http://dx.doi.org/10.1007/978-1-349-20616-2_3.

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Taylor, Eunice, and Jerry Taylor. "The Catering Industry." In Mastering Catering Theory, 1–17. London: Macmillan Education UK, 1990. http://dx.doi.org/10.1007/978-1-349-20616-2_1.

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Zarach, Stephanie. "Hotels and Catering." In Debrett’s Bibliography of Business History, 127–28. London: Palgrave Macmillan UK, 1987. http://dx.doi.org/10.1007/978-1-349-08984-0_30.

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Suhling, Klaus-Peter. "Trade fair catering." In Trade Show Management, 965–79. Wiesbaden: Gabler Verlag, 2005. http://dx.doi.org/10.1007/978-3-663-05658-4_69.

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Conference papers on the topic "Catering"

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Chunjie Chen, Qiao Gao, Zhangjun Song, Ouyang Liping, and Xinyu Wu. "Catering service robot." In 2010 8th World Congress on Intelligent Control and Automation (WCICA 2010). IEEE, 2010. http://dx.doi.org/10.1109/wcica.2010.5553843.

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Vujisić, Dragan. "Ugostiteljska delatnost." In XVI Majsko savetovanje. University of Kragujevac, Faculty of Law, 2020. http://dx.doi.org/10.46793/upk20.239v.

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In 2019, the Law on the Catering Industry was enacted in the Republic of Serbia. This law regulates the catering industry, which was the subject of the Law on Tourism before that. The subject of the catering industry is catering services, i.e. accommodation services, the services of preparation and serving food, drinks, and beverages, as well as the preparation and delivery of the food to the customers on some other place (other than the place where the catering business is located). The provider of these services is a caterer. A caterer is a commercial company, entrepreneur, while certain catering services may render a natural person. The catering services are to be provided in the catering facilities. Those are accommodation facilities (hotel, motel, camp, etc.), as well as facilities that (only) serve food, drinks, and beverages (bar, pizzeria, restaurant, etc.). The catering business may be conducted in the movable catering facilities, too. The catering business may be conducted throughout the entire year, seasonally and temporarily (fairs, trade fairs, markets, etc.). The catering facilities are assigned different categories, on the basis of the level of achieved quality standards. The paper particularly analyzes the catering services in the family household, in the countryside touristic households, as well as non-contractual obligations of the caterer.

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Cassar, Luke Benjamin, and Frankie Inguanez. "ARC: Augmented Reality for Catering." In 2018 IEEE 8th International Conference on Consumer Electronics - Berlin. IEEE, 2018. http://dx.doi.org/10.1109/icce-berlin.2018.8576165.

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Merkulova, N. V., and Tatyana Krapiva. "CATERING DURING MASS SPORTS EVENTS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-86.

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The goal is to consider issues related to the organization of high–quality, varied and safe nutrition of athletes and guests of the II Winter International Sports Games "Children of Asia", held in the Kemerovo region – Kuzbass in 2023.

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Vujisić, Dragan. "PRAVNA REGULATIVA USLUGA U TURIZMU I UGOSTITELjSTVU." In XIX majsko savetovanje. University of Kragujevac, Faculty of Law, 2023. http://dx.doi.org/10.46793/xixmajsko.195v.

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The legal regulation of services, both in national and international law and in the law of the European Union, is characterized by heterogeneity, that is, the fact that regulations, both legal and sub-legal, are scattered in several different legal acts; in no country does there exist a single legal act that would contain in one place all the norms relevant to the legal regulation of relations in tourism and catering. The reason for this is the fact that tourism and catering are such complex activities that it is almost impossible to organize them uniformly. Because they encroach on the areas of various economic and non-economic activities that, in terms of normativity, belong to various legislative bodies and administrative bodies. Certain provisions are made in regulations that refer to all or more activities, including tourism and catering, while, on the other hand, certain regulations contain norms that exclusively or predominantly relate to tourism and catering. And when it comes to norms that exclusively or predominantly relate to tourism and catering, there are differences depending on which area of tourism and catering they regulate, whether they regulate the area of the organization of tourism and catering and their subjects or the area of business and contractual relations in tourism and catering . The paper is a modest attempt to collect and systematize the provisions related to tourism and catering, which are scattered in various regulations and business practices in Serbian law, international law and the law of the European Union.

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Vujisić, Dragan. "PRAVNA REGULATIVA USLUGA U TURIZMU I UGOSTITELjSTVU." In XIX majsko savetovanje. University of Kragujevac, Faculty of Law, 2023. http://dx.doi.org/10.46793/xvixmajsko.195v.

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The legal regulation of services, both in national and international law and in the law of the European Union, is characterized by heterogeneity, that is, the fact that regulations, both legal and sub-legal, are scattered in several different legal acts; in no country does there exist a single legal act that would contain in one place all the norms relevant to the legal regulation of relations in tourism and catering. The reason for this is the fact that tourism and catering are such complex activities that it is almost impossible to organize them uniformly. Because they encroach on the areas of various economic and non-economic activities that, in terms of normativity, belong to various legislative bodies and administrative bodies. Certain provisions are made in regulations that refer to all or more activities, including tourism and catering, while, on the other hand, certain regulations contain norms that exclusively or predominantly relate to tourism and catering. And when it comes to norms that exclusively or predominantly relate to tourism and catering, there are differences depending on which area of tourism and catering they regulate, whether they regulate the area of the organization of tourism and catering and their subjects or the area of business and contractual relations in tourism and catering . The paper is a modest attempt to collect and systematize the provisions related to tourism and catering, which are scattered in various regulations and business practices in Serbian law, international law and the law of the European Union.

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Wang, Jinjin, and Changxue Pan. "Color Preference of Large Cruise Catering Space Based on Eye Tracking Technology." In 14th International Conference on Applied Human Factors and Ergonomics (AHFE 2023). AHFE International, 2023. http://dx.doi.org/10.54941/ahfe1003258.

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The color of large cruise catering space, an indispensable part of the design, is of great significance to improve the dining experience of visitors and ensuring the comfort of the space. In this study, the eye tracking technology is used for the color needs of visitors in cruise catering space. From the perspective of visitors’ color preference, the study discusses design methods of color coordination for cruise catering space in detail, and design rules and inspirations of color matching in cruise catering space, on a basis of effective data of eye tracking experiments. And from the perspective of visual psychology and combination of colors, the study analyses color elements of cruise catering space. Subjects were invited to conduct simulation test, in which the eye tracker was used to record the data of eye movement when the subjects looked at cruise catering space, including heat map, AOI and saccades, etc. At the end of each task, each subject was asked to give the color preference in the process, so as to analyze the correlation between objective research data and subjective preference. According to the heat map, it is found that the subjects mainly focus on the catering space featuring “analogous colors harmony” and “triad complementary colors harmony”. And according to the AOI bar chart, it can be concluded that the subjects show an average fixation level in the area of “red and orange” significantly higher than that in other areas. Therefore, the results suggest that visitors are more interested in the color coordination and design of cruise catering space, when it features colors similar with red and orange. And the color preference of visitors is of great significance to improve the color quality of cruise catering space, which can stimulate people’s appetite, thereby creating a pleasant and comfortable dining environment.

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İskandarova, İlhama. "The Process of Developing an Integrated Model of Catering Services Efficiency." In International Conference on Eurasian Economies. Eurasian Economists Association, 2020. http://dx.doi.org/10.36880/c12.02458.

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The rapid socio-economic development of the Republic of Azerbaijan is conditioned by many factors, including the sphere of services in various sectors of the economy, including the catering market. In recent years, the catering market in the country has expanded significantly. During 2000-2015 alone, the catering turnover in the country increased from 18.4 million manat to 1111.2 million manat. Such a pace of development of catering services has not been observed in any other sector of the economy. The growing role of the catering market in the country fully justifies the fact that the welfare of the country's workers has significantly increased, which is an important element in the integrated assessment of the development of society. To solve many complex problems of the catering market, we need a scientific basis based on modern research methods, including complex marketing research. In addition, in order to solve a large number of such complex problems, it is necessary to pay special attention to regulatory issues, reducing the level of production costs, rapid development of market infrastructure, raising the level of service culture. Ultimately, this will ensure that tactics and strategies improve the performance of market services in line with market conditions. We believe that a scientific approach to complex marketing research will help solve many problems in the catering market.

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Wu, Shijun. "Application of Furnishings in Catering Space." In Proceedings of the 6th International Conference on Education, Language, Art and Inter-cultural Communication (ICELAIC 2019). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/assehr.k.191217.204.

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Vilkaite-Vaitone, Neringa. "CUSTOMER LOYALTY MEASUREMENT IN CATERING INDUSTRY." In 4th International Multidisciplinary Scientific Conference on Social Sciences and Arts SGEM2017. Stef92 Technology, 2017. http://dx.doi.org/10.5593/sgemsocial2017/15/s05.035.

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Reports on the topic "Catering"

1

Baker, Malcolm, and Jeffrey Wurgler. A Catering Theory of Dividends. Cambridge, MA: National Bureau of Economic Research, March 2003. http://dx.doi.org/10.3386/w9542.

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Baker, Malcolm, Robin Greenwood, and Jeffrey Wurgler. Catering Through Nominal Share Prices. Cambridge, MA: National Bureau of Economic Research, January 2008. http://dx.doi.org/10.3386/w13762.

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Logatcheva, Katja, and Han Soethoudt. Duurzame catering bij de Rijksoverheid : kunnen de milieucriteria voor het maatschappelijk verantwoord inkopen van catering anders? Wageningen: LEI Wageningen UR, 2016. http://dx.doi.org/10.18174/375935.

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MIRKINA, O. FACTORS OF COMPETITIVENESS OF PUBLIC CATERING ENTERPRISES. Science and Innovation Center Publishing House, 2021. http://dx.doi.org/10.12731/2070-7568-2021-10-5-1-33-38.

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The competitiveness of public catering enterprises is a necessary condition for their successful operation. Competitiveness factors are divided into external and internal. It is necessary to pay special attention to internal factors, especially those that are highly amenable to guiding influence. This is manifested in the impact in such areas as the management of the enterprise, its staff and the menu.

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Baker, Malcolm, and Jeffrey Wurgler. Appearing and Disappearing Dividends: The Link to Catering Incentives. Cambridge, MA: National Bureau of Economic Research, September 2003. http://dx.doi.org/10.3386/w9995.

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Marthinsen, Jarle, Peter Sundt, Ole Kaysen, and Kathrine Kirkevaag. Prevention of food waste in restaurants, hotels, canteens and catering. Nordic Council of Ministers, September 2012. http://dx.doi.org/10.6027/tn2012-537.

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McKnight, R. Airfare and Catering Costs in Support of Panelists Attendance at Panel. Office of Scientific and Technical Information (OSTI), December 2003. http://dx.doi.org/10.2172/824170.

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Tacken, Gemma, Joris Galama, Patricia Jaspers, Victor Immink, and Lusine Aramyan. Korteketenproducten in Nederland : Zijn horeca, catering en supermarkten geïnteresseerd in producten uit de regio. Wageningen: Wageningen Economic Research, 2021. http://dx.doi.org/10.18174/541251.

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Singh Grewal, Kuljeet, and Caroline Hachem-Vermette. Decision-Making Tool for Solar Neighborhood Planning. IEA SHC Task 63, May 2024. http://dx.doi.org/10.18777/ieashc-task63-2024-0004.

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This report is a user guide for the solar neighborhood decision-making tool that offers a structured approach to selecting sustainable solar strategies for neighborhood development, catering to professionals such as architects, urban planners, energy planners, and policymakers. The tool considers various passive and active solar strategies, to enhance building performance and reduce energy consumption. The output of the tool provides recommendations for suitable solar strategies based on user inputs, helping users make informed decisions towards achieving their sustainability goals.

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Helmes, R. J. K., R. J. Vlek, and M. A. van Haaster-de Winter. Mogelijkheden voor het ontwikkelen van een klimaatimpact-raamwerk voor de cateringsector : Resultaten catering pilot binnen het project Trusted Source. Wageningen: Wageningen Food & Biobased Research, 2019. http://dx.doi.org/10.18174/524253.

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