Relevant bibliographies by topics / Pizzerior

Academic literature on the topic 'Pizzerior'

Author: Grafiati
Published: 26 July 2024
Last updated: 28 July 2024

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Journal articles on the topic "Pizzerior"

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De Carvalho, Cleginaldo Pereira, Marcela Aparecida Guerreiro Machado, Herlandí de Souza Andrade, Fabrício Maciel Gomes, Nilo Antônio de Souza Sampaio, and Ícaro da Silva Vieira. "Improving the delivery performance: a case study applying statistical approaches for brasilian fast food." Revista de Gestão e Secretariado 14, no. 12 (December 27, 2023): 22069–99. http://dx.doi.org/10.7769/gesec.v14i12.3298.

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Purpose - Brazilian demand for a faster way of food feeding is growing and delays in delivery time impair customer satisfaction. Although food delivery apps are popular, the work aims to find the root causes of delays at a popular pizzeria in the Brazilian State of São Paulo, highlighting that the pizza manufacturing processes are the same as in past years. Design/methodology/approach - An anonymous survey conducted with the customers showed the key points of improvement for pizzerias in the city where the pizzeria was located. Data was collected from the pizzeria in question, so its non-compliances could be identified and further investigated using statistical analysis. Findings - The results showed a strong correlation between delivery time and the hour of order. Deliveries were faster on Monday compared to the other days of the week, possibly due to a reduced number of orders on this day, but it doesn’t explain the fact that Tuesday, Wednesday, and Thursday, which also had low numbers of orders, had high delivery times. This research work intends also to show that the process of the coming order is standard by apps, but the pizza manufacturing process is not. It means the concept of service quality is not reached during a period. Originality/value - This work has shown that applying quality tools and statistical analysis can bring advantages even for small food service companies. Other establishments that suffer from similar problems could also use the strategies for solving the delays.
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Tkachenko, Olha, and Oleksandr Hrybok. "Development of Web-Oriented Systems: Ontological Approach." Digital Platform: Information Technologies in Sociocultural Sphere 6, no. 1 (July 10, 2023): 231–46. http://dx.doi.org/10.31866/2617-796x.6.1.2023.283993.

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The purpose of the article is to study, analyze the possibilities and substantiate the creation of a web-oriented system of a catering establishment (pizzeria) based on the ontological approach, as well as to develop the corresponding software. Achieving the aim of the study involves the following tasks: forming a multi-level ontological model of the subject area (catering establishment – pizzeria) and developing an appropriate web-oriented system on its basis. The research methods are the main methodological approaches and technological tools for web-based systems development based on the use of an appropriate multi-level ontological model. Such methods include, in particular, systemic and comparative analyses (to identify the features of web-oriented systems of catering establishments) and the expert evaluation method (in determining the objects of the subject area and the relations between them). The scientific novelty is the study and analysis of modern technologies for the development of web-oriented systems and multi-level ontological modelling of various subject areas, including catering establishments (e.g., pizzerias), the results of which can be used in the development of their software product – a web-oriented system of a catering establishment. Conclusions. The paper investigates the known views on the modern approach to the development of web-oriented systems based on the implementation of the ontological approach. The proposed ontological model of a catering establishment (pizzeria) is described as a formal specification of knowledge about the selected subject area, its objects and the relationship between them (for a clear and complete representation of the subject area), which plays a significant role at different stages of creating and modifying a web-oriented system. The proposed ontological approach, which involves the development of an appropriate multi-level ontological model, has been used in the design of a web-based system for a restaurant (pizzeria). The use of an ontological model in the development of a web-based system of a catering establishment (pizzeria) helps to reduce the risk of errors in the structure of the system, the component and elemental composition of the system and its information base; more accurate perception of the subject area (catering establishments specializing in different cuisines of the peoples of the world (for example, Ukrainian, Japanese, American, but preferring Italian); use in the model representation of the subject area not only formalized means (formal grammar, descriptive logic, etc.) but also natural languages; making more precise queries to the system’s information base (database and the corresponding knowledge base).
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Gatto, Andrea. "L’Antica Pizzeria da Michele as a Case Study of Traditional Speciality Guaranteed and International Franchising." Applied Studies in Agribusiness and Commerce 13, no. 1-2 (December 20, 2019): 17–23. http://dx.doi.org/10.19041/apstract/2019/1-2/2.

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This work explores the case study of L’Antica Pizzeria da Michele as a best practice of traditional speciality guaranteed and international franchising. Besides being one of the most ancient and successful pizzerias in Naples, da Michele is renowned all over the world for the quality of its raw products, dough processing, and output. In the last years, da Michele also started pioneering the pizza production and commerce industry with an innovative franchising model and a new company appointed to managing this latter business. This work makes use of in-depth interviews and data collected on the field. For such scope, top managers and employees of both the local and the international companies were interviewed. The study finds that da Michele managed to become a benchmark for territorial food products and, more recently, for high-standard franchising, jumpstarting a successful brand-new company and food business project. JEL Classification: O13, Q13, Q16, Q1
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Zafar, Naeem, Jack Fuchs, and Victoria Chang. "Amici's East Coast Pizzeria." California Management Review 55, no. 3 (May 2013): 153–65. http://dx.doi.org/10.1525/cmr.2013.55.3.153.

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Казначеева, Светлана Николаевна. "MARKETING RESEARCH IN THE PIZZERIA MARKET." Вестник Тверского государственного университета. Серия: Экономика и управление, no. 2(54) (June 25, 2021): 68–79. http://dx.doi.org/10.26456/2219-1453/2021.2.068-079.

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В настоящее время в России продолжает расти популярность пиццы. Авторами выделены лидеры российского рынка пиццерий, а также составлен рейтинг пиццерий на нижегородском рынке. Целью статьи выступает определение емкости рынка выбранного сегмента. Научная новизна статьи представлена результатами проведенного маркетингового исследования на рынке пиццерий в г. Н. Новгород. Рассмотрены причины развития маркетинговых исследований как практической области. Представлены источники получения информации для проведения маркетинговых исследований сферы питания в современном обществе. Выделены клиентские потоки применительно к специфике деятельности предприятий общественного питания сетевых форматов (постоянные и дискретные), а также его признаки (причина движения, однородность группы, регулярность движения, переход представителей клиентского потока в качественно иной статус, наличие процесса движения группы). The authors point out that marketing is a type of activity that develops changes and evolves with us. There is the essence of the concept of “marketing research” and the authors reveal the reasons for the development of marketing research as a practical area. The authors note that marketing research is a broader concept than market research, as it covers all the factors that affect, to one degree or another, the activities of an organization. There are sources of information for marketing research in the article. The catering sector in modern society is a rather popular type of service. Client flows are highlighted in relation to the specifics of the activities of public catering enterprises of network formats (permanent and discrete) The authors list the signs of the client flow (the reason for the movement, the homogeneity of the group, the regularity of the movement, the transition of the representatives of the client flow to a qualitatively different status, the presence of the group movement process). Currently, the popularity of pizza among Russians is increasing. In order to determine the state of the pizza market, the authors conducted a marketing research. The leaders of the Russian pizzeria market were identified, and a rating of pizzerias in the Nizhny Novgorod market was compiled. The purpose of this article is to determine the market capacity of the selected segment. The scientific novelty of the article comes down to the fact that the authors conducted a marketing research in the pizza market of Nizhny Novgorod.
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Giese, K. "Flächenwidmung „Wohngebiet“; Gebietsbevölkerung; Gebietsabgrenzung; Gastgewerbe; Pizzeria." Baurechtliche Blätter 17, no. 1 (2014): 22–23. http://dx.doi.org/10.33196/bbl201401002201.

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Falciano, Aniello, Alessio Cimini, Paolo Masi, and Mauro Moresi. "Carbon Footprint of a Typical Neapolitan Pizzeria." Sustainability 14, no. 5 (March 7, 2022): 3125. http://dx.doi.org/10.3390/su14053125.

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Neapolitan pizza is very popular worldwide and is registered on the traditional specialties guaranteed (TSG) list. This study was aimed at identifying the cradle-to-grave carbon footprint (CF) of a medium-sized pizza restaurant serving in situ or takeaway true Neapolitan pizzas conforming to the Publicly Available Specification (PAS) 2050 standard method. An average CF of ~4.69 kg CO2e/diner was estimated, about 74% of which was due to the production of the ingredients used (with buffalo mozzarella cheese alone representing as much as 52% of CF). The contribution of beverages, packaging materials, transportation, and energy sources varied within 6.8 and 4.6% of CF. The percentage relative variation of CF with respect to its basic score was of about +26%, +4.4%, and +1.6% or +2.1%, provided that the emission factor of buffalo mozzarella, fresh cow mozzarella (fiordilatte), Grana Padano cheeses, and electricity varied by +50% with respect to each corresponding default value, respectively. The specific carbon footprint for Marinara pizza was equal to ~4 kg CO2e/kg, while for Margherita pizza, it was up to 5.1, or 10.8 kg CO2e/kg when topped with fresh cow or buffalo mozzarella cheese. To help pizza restaurant operators select the most rewarding mitigation strategy, we explored how CF was affected by more sustainable buffalo mozzarella cheese production, lighter and reusable containers for beer, mineral water, and main fresh vegetables, newer diesel-powered vans, less air-polluting electric ovens instead of traditional wood-fired ovens, as well as renewable electricity sources.
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Prusakova, Aleksandra, and Aleksandr Kuznecov. "LABOR CONDITIONS OF KITCHEN WORKERS ON THE EXAMPLE OF A PIZZERIA." Modern Technologies and Scientific and Technological Progress 2020, no. 1 (June 16, 2020): 260–61. http://dx.doi.org/10.36629/2686-9896-2020-1-260-261.

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The working conditions of kitchen workers in a pizzeria are considered. The factors of the working environment that exceed regulatory levels were identified: microclimate, electromagnetic fields and working conditions of workers correspond to harmful ones.
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Buonanno, G., L. Morawska, L. Stabile, and A. Viola. "Exposure to particle number, surface area and PM concentrations in pizzerias." Atmospheric Environment 44, no. 32 (October 2010): 3963–69. http://dx.doi.org/10.1016/j.atmosenv.2010.07.002.

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He, Wu, Feng-Kwei Wang, and Shenghua Zha. "Enhancing social media competitiveness of small businesses: insights from small pizzerias." New Review of Hypermedia and Multimedia 20, no. 3 (July 3, 2014): 225–50. http://dx.doi.org/10.1080/13614568.2014.889225.

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Dissertations / Theses on the topic "Pizzerior"

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Jílková, Kateřina. "Podnikatelský plán pro založení pizzerie." Master's thesis, Vysoké učení technické v Brně. Fakulta podnikatelská, 2014. http://www.nusl.cz/ntk/nusl-224771.

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The master thesis deals with the processing of a business plan for pizzeria foundation. The theoretical part describes the field of business and the theoretical background needed for developing the business plan. After analyzing the current situation there is the proper solution of the specific problem designed in the form of a real business plan.
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Клімчук, Дар’я Вячеславівна. "Розвиток сучасного стилю в дизайн-проєкті «URBAN PIZZERIA»." Магістерська робота, Хмельницький національний університет, 2021. http://elar.khnu.km.ua/jspui/handle/123456789/11202.

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Пояснювальна записка складається з чотирьох розділів. Перший розділ містить у собі дослідження та опис існуючого об’єкта, його функціональні і економічні вимоги до дизайну, огляд розвитку об’єктів обраного напряму теми, дослідження і характеристика офісних та ресторанних приміщень. Розроблення варіантів пропозицій стилістики, функціонально-просторової організації об’єкта, стильових принципів і засобів у дизайні об’єкта, вибір кінцевого варіанту. Обґрунтування будівельних і оздоблювальних робіт та опис декоративного твору для оздоблення об’єкта. У другому розділі описується характеристика інженерних мереж, характеристика меблевого виробу, розробка проектно-конструкторської документації меблевого виробу та макету виробу. В третьому розділі описано складання кошторису на виконання робіт з облаштування об’єкта і розробка графо-технологічної схеми. В четвертому розділі обґрунтовується захист авторських прав та оформлення права власності розробника. В додатках подані творчі роботи, сертифікат учасника міжнародної конференції, компоновка банера, фотографії макета меблевого виробу та декоративного твору.
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Visser, Zinnia, and Agnes Flöhr. "”Kokkobia mamma piiia pizzeria” - En studie om literacyhändelser i förskolan." Thesis, Malmö högskola, Fakulteten för lärande och samhälle (LS), 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-33178.

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Att behärska literacy är en nödvändighet för att fullt ut kunna ta del av vårt samhälle. Att lära sig att behärska skriftspråket är en lång resa som börjar redan i förskolan. Det här arbetet har som syfte att belysa i vilka situationer under dagen som barn är delaktiga i literacyhändelser. Detta har gjorts med hjälp av frågeställningar som behandlar när literacyhändelser sker, hur de ser ut, vad de innehåller och vem som initierar dem. I studien anläggs ett sociokulturellt perspektiv på literacy. Empirin har samlats in genom observation med skuggningsteknik på en förskola. Observationerna utfördes med hjälp av videokamera och fältanteckningar. Empirin har sedan tematiserats för att analyseras utifrån det sociokulturella perspektivet. Resultatet visar på att literacyhändelser kan involvera både barn och vuxna, ske både inom- som utomhus i spontana och planerade aktiviteter under alla olika tillfällen under dagen. Hur de ser ut är beroende av flera olika komponenter. I slutsatsen redovisas dessa komponenter och sätts i förhållande till den tidigare forskning vi redogjort för. Avslutningsvis diskuteras de slutsatser som frambringats i förhållande till förskollärarens yrkesroll. Resultatet pekar på att literacyhändelser kan te sig på många olika sätt i en förskolekontext och att de kan inträffa i olika sammanhang. Vidare visar resultatet på att en lärande literacyhändelse inte sker isolerad utan är beroende av meningsskapande och samspel.
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Díaz, Rozas Daniela, Castro Eliana Patricia Merino, and Hidalgo Guillermo Salas. "Plan de negocio para la implementación de un restaurante pizzería Fusión Ítalo-Andina." Master's thesis, Universidad del Pacífico, 2015. http://hdl.handle.net/11354/1514.

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El crecimiento gastronómico registrado durante los últimos años, la designación de restaurantes peruanos entre los mejores restaurantes del mundo y el hecho de que Perú sea considerado como el cuarto país emergente del mundo para invertir, ha generado que el sector hoteles y restaurantes desarrolle nuevos productos y servicios, cumpliendo con los estándares de calidad internacional. En este contexto, se desarrolló el presente plan de negocios con el objetivo de evaluar la implementación de un restaurante pizzería fusión ítalo-andina, que ofrezca una experiencia distinta de la que brinda actualmente el mercado, fundamentado en la oferta valor del producto final. A fin de obtener una visión integral del sector para evaluar la viabilidad del proyecto, en el segundo capítulo se desarrolla un análisis del macroentorno, investigando la coyuntura política, económica, social, tecnológica, ecológica y legal del país. Asimismo, se analiza el microentorno para identificar las fuerzas competitivas de la industria y desarrollar las estrategias del negocio. El capítulo III contempla el estudio de mercado, donde se recauda información del comportamiento del público objetivo para detectar sus necesidades de consumo y definir los planes estratégicos del negocio. En los capítulos posteriores se detalla el planeamiento estratégico, los planes de marketing, de operaciones, de recursos humanos y financiero, cada uno de ellos con sus respectivos objetivos y presupuestos. Finalmente, se establecen las conclusiones y recomendaciones, en las cuales se evidencia que la implementación de la pizzería Pizaq es atractiva, rentable y con proyección de crecimiento en el mediano plazo.
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Ericson, Jessica, and Aurora Hammam. "Har den digitala pizzamenyn en genomtänkt stil? : En analys av lågprispizzeriors design av menyer." Thesis, Högskolan Dalarna, Informatik, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:du-34252.

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Det finns studier som anger rekommendationer för att designa en väl utformad restaurangmeny. Syftet med rapporten är att undersöka om pizzeriapersonal och formgivare designar digitala pizzamenyer genom medvetna val utifrån de designprinciper och designrekommendationer som finns. Undersökningen är ett kvalitativt forskningsarbete där kartläggning har använts som strategi. Datainsamlingsmetoderna som har använts är litteratursökning, visuell innehållsanalys, gruppintervjuer och semistrukturerade intervjuer för att kunna besvara frågeställningarna. Resultaten från undersökningen påvisar bland annat att pizzeriapersonalen anser att deras menydesign inte överensstämmer med varumärket. Personalen och kunderna har även olika uppfattningar om vad varumärkena står för. Trots att pizzeriornas varumärke inte stämmer överens med designen uppfyller menyerna kundernas förväntan. Slutsatserna visar bland annat att det finns gemensamma och särskiljande grafiska element. De flesta lågprispizzerior har inte ett genomtänkt varumärke samt att det inte finns en medvetenhet angående de designprinciper och designrekommendationerna hos pizzeriapersonal eller formgivare.
For the creation of restaurant menus there are studies that show which recommendations you should use to achieve a well-designed menu. The purpose of the study is to investigate whether pizzeria personnel and designers create digital pizza menus consciously from the design recommendations that exists. This study is a qualitative research work and we have used a survey as strategy. Data collection methods that have been used to answer the study questions are literature search, a visual content analysis, group interviews and semi-structured interviews. One result from the interviews showed that the pizzeria personnel thinks that their menu design does not match their brand. The pizzeria personnel and customers have different perceptions about what the brand stands for. The group interviews show that the digital menus live up to customers expectation and their experience of the low-price pizza. The conclusions show that there are common and distinctive graphical elements. Most low-price pizzerias do not have a well thought out branding, although the pizzeria personnel and designers do not have consciousness regarding the design principles and recommendations.
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Пильщиков, В. А. "Економічне обґрунтування проєкту створення кафе «Піцерія»." Thesis, Одеський національний економічний університет, 2021. http://local.lib/diploma/Pylshchykov.pdf.

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Доступ до роботи тільки на території бібліотеки ОНЕУ, для переходу натисніть на посилання нижче
У роботі розглядаються теоретичні засади започаткування власної справи у сфері ресторанного бізнесу: розглянуто бізнес-ідею започаткування власної справи; досліджується нормативно-правове регулювання підприємницької діяльності в Україні у сфері ресторанного бізнесу. Проаналізовано конкурентне середовище у сфері ресторанного бізнесу у м. Одеса та визначено внутрішні конкурентні переваги створюваного ресторану. Розраховано витрати на створення та функціонування ресторану. Спрогнозовано прибутокпіцерії. Проведено оцінку економічної ефективності проєкту. Проаналізовані можливі ризики та запропоновані заходи щодо їх мінімізації.
The paper investigates the possibility of starting your own business in Ukraine in the restaurant industry. The conditions of organization and implementation of entrepreneurial activity are considered taking into account the specifics of the restaurant segment. A market analysis of the restaurant market was conducted. The project of opening a pizzeria under the franchise scheme in the city of Odessa is offered. The initial investment for the project and current costs are calculated, a forecast is made on the income and profit from the operation of the pizzeria. The paper presents the economic justification of the project effectiveness on the basis of a number of criteria, describes the possible risks of the project and proposes measures to minimize them.
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Melenovský, Jan. "Polyfunkční dům." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2014. http://www.nusl.cz/ntk/nusl-226766.

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The thesis deals with a Polyfunctional house. It´s lately erected building of self-standing block of flats with a pizzeria situated in Humpolec, Hradská Street. The building is designed as a four-storeyed cellarless house with eight separate housing units for thirty permanently living people. The pizzeria designed for thirty guests and five employees is included to the property. It´s situated in the firtst floor. Residential part and business premises are separated from each other operationally independent and accessible main entrance. The building is covered with a flat roof structures. The building plan uses load-bearing vertical structure of ceramic system Porotherm, horizontal structure consists of prestressed and reinforced concrete panels Spiroll board.
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Gil, Raquel Maria Carvalho Teixeira de Sousa. "Plano de marketing para a empresa Pizzamóvel." Master's thesis, Instituto Superior de Economia e Gestão, 2017. http://hdl.handle.net/10400.5/14729.

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Mestrado em Marketing
Este projeto tem como objetivo planear a estratégia de marketing e a sua implementação para a empresa de restauração Pizzamóvel, através da elaboração de um plano de marketing a um ano. A metodologia utilizada é a action research, com o intuito de desenvolver um trabalho de pesquisa em estreita colaboração com a empresa. Realiza-se a recolha de dados primários e secundários. Para avaliar a perceção dos clientes relativamente à qualidade do serviço, aplica-se a 50 clientes um questionário de avaliação da qualidade de serviço no contexto da restauração, com base no modelo DINESERV. Realizam-se ainda entrevistas semiestruturadas à gerência e colaboradores da empresa. Conclui-se que é necessário acompanhar a evolução da tecnologia e os novos padrões de comportamento do mercado e modernizar a empresa. A estratégia utilizada neste plano prevê um crescimento do volume de vendas através da delineação de táticas para o mix de marketing.
The objective of this project is to plan a marketing strategy and its implementation for Pizzamóvel company through the elaboration of a one-year marketing plan. The methodology used is action research, with the intention of developing a research work in close collaboration with the company. The collection of primary and secondary data is carried out. In order to the evaluate clients' perceptions regarding the service quality, a questionnaire is applied to 50 clients based on the DINESERV model. Semi-structured interviews are also conducted with the management and employees of the company. It is concluded that it is necessary to follow the evolution of technology and the new patterns of market behavior and modernize the company. The strategy used in this plan foresees an increase in sales volume through the delineation of tactics for the marketing mix.
info:eu-repo/semantics/publishedVersion
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Lima, Francisco Daniel Mota. "Quantificação e caracterização físico-química do material particulado fino (MP2,5): queima de biomassa em fornos de pizzaria na cidade de São Paulo." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/100/100136/tde-01092015-141346/.

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A queima de biomassa em fornos de pizzaria se constitui como importante fonte de poluição do ar. Entre outros tipos de poluentes emitidos, o material particulado finoMP2,5 se destaca como o mais agressivo à saúde humana, além de poder interferir no balanço radiativo global. Objetiva-se, desta forma, através de estudo de caso em três pizzarias na cidade de São Paulo, quantificar e caracterizar o MP2,5 emitido pela queima da biomassa na área interna (indoor) e externa (junto á chaminé). Dentre as três pizzarias, duas fazem uso da lenha de eucalipto e a outra faz uso do briquete, formado a partir da compactação de pedaços de biomassa, serragem, bagaço e outros resíduos madeireiros. As amostras foram coletadas utilizando-se o amostrador Minivol. A análise do material foi realizada por meio de técnicas complementares: gravimetria (para a concentração em massa), refletância (para a concentração de black carbon), fluorescência de raios-X (para a concentração elementar) e utilização do microscópio eletrônico de varredura (MEV) (para identificar a morfologia do material particulado). Além disso, foram feitas inferências na saúde do trabalhador quanto á exposição ao MP2,5, e por fim foi estimada as emissões de MP2,5 e black carbon dado o elevado número de pizzarias existentes na cidade de São Paulo. Os resultados apresentaram concentrações médias elevadas de MP2,5, 6171,14 g/m3 no ambiente externo, e 68,24 g/m3 no ambiente interno para as três pizzarias. A queima do briquete apresentou menores concentrações para MP2,5. Os elementos químicos potássio, cloro e enxofre foram os mais representativos em termos de concentração. Os resultados para o MEV revelaram partículas com morfologia esférica individual, conglomerado de partículas esféricas, partículas achatadas com o formato de fibras, sobreposição de camadas e aglomerados de partículas com aspecto esponjoso. Embora no Brasil não exista padrão de exposição para o MP2,5 em ambiente interno, quando comparado com o padrão de exposição da Alemanha, as concentrações obtidas nas três pizzarias são superiores. Concentrações em massa de elementos prejudiciais à saúde como o cromo e zinco se mostraram demasiadamente elevadas. Os fatores de emissão para o MP2,5 e black carbon provenientes da queima da lenha foram 0,38g/kg e 0,23g/kg, respectivamente; e para o briquete 1,04g/kg e 0,37g/kg respectivamente. As emissões de MP2,5 e black carbon foram de 0,958t/ano e 0,340t/ano para a queima do briquete e 116,736t/ano e 70,656t/ano para a queima da lenha
The burning of biomass in pizza ovens constitutes itself as an important source of air pollution. Compared with other types of pollutants emitted, the fine particulate matter PM2,5 highlights itself as one of the most aggressive to human health, besides the power to interfere with global radiative balance. Therefore, through the study of three São Paulo pizzerias, the quantification and characterization of PM2,5 emitted by the burning of biomass within internal areas and external (where chimney´s were present). Among the three pizzerias, two used eucalyptus timber logs while the remaining other used wooden briquettes; formed by the compression of biomass: chips and shavings and other wood residue. Samples were collected using Minivol. The analysis of the material was completed via complementary techniques: gravimetrically (to establish mass concentration) Reflectance (to establish black carbon concentration) X-ray fluorescence (to establish element concentration) and the use of an electro-microscopic sweep (SEM) (to indentify the morphology of the particulate matter). Beyond this, inferences were made about the health of workers exposed to PM2,5, by way of estimated emissions of PM2,5 due to the elevated number of pizzerias in São Paulo. The results from the three pizzerias revealed elevated average concentrations of PM2,5, 6171,14 g/m3 in external areas and 68,24 g/m3 in internal areas. The burning of briquette revealed lower concentrations of PM2,5. The chemical elements: potassium, chlorine and sulfur were the most represented in terms of concentration. The results of the SEM (electro-microscopic sweep) revealed particles with an individual and spherical morphology, the conglomeration of spherical particles, flattened particles in the formation of fibers, the overlapping of layers and the clustering of particles with sponge-like qualities. Although in Brazil there are no existing parameters for PM2,5 exposure in internal areas, when compared with the established exposure parameters in Germany, the concentrations obtained within the three pizzerias exceeded those parameters. Concentration en masse of elements dangerous to health such as chrome and zinc were shown to be excessive. The rate of emissions of PM2,5 and black carbon due to the burning of logs were 0,38g/kg and 0,23g/kg, respectively; and for briquettes were 1,04g/kg and 0,37g/kg, respectively. The emissions of PM2,5 and black carbon were from 0,958t/year to 0,340t/year in the burning of briquettes and from 116,736t/year to 70,656t/year in the burning of timber logs
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Books on the topic "Pizzerior"

1

Löfqvist, Thomas. Pizzaresan: En slajs av Sverige. Lund: Historiska media, 2006.

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Group, Entrepreneur, ed. Pizzeria. 4th ed. Irvine, CA: Entrepreneur Magazine Group, 1993.

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Serio, Michele. Pizzeria Inferno. Milano: Baldini & Castoldi, 1994.

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Morgan-Vanroyen, Mary. Dragon pizzeria. New York: Alfred A. Knopf, 2008.

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Barbour, Karen. Little Nino's pizzeria. San Diego: Harcourt Brace Jovanovich, 1987.

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Spinetto, Horacio. Pizzerías de valor patrimonial de Buenos Aires. Buenos Aires: Patrimonio e Instituto Histórico de la Ciudad de Buenos Aires, 2008.

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Kleiman, Evan. Pizzeria: The best of casual pizza oven cooking. [S.l.]: Weldon Owen, Inc., 2004.

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M, Folkeringa, and Jan Cunencentrum Oss, eds. Pizzeria Vasari: Een persoonlijke kunstgeschiedenis van Gijs Frieling. Harderwijk: W Books, 2011.

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Davis, Tish. If you please. Uhrichsville, OH: Heartsong Presents, 2003.

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Adler, Karen. Patio pizzeria: Artisan pizza and flatbreads on the grill. Philadelphia, PA: Running Press, 2014.

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Book chapters on the topic "Pizzerior"

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Dietz, Jan L. G., and Hans B. F. Mulder. "Exercise: Case Pizzeria." In Enterprise Ontology, 311–22. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-38854-6_14.

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Hirschfelder, Gunther. "Pizza und Pizzeria." In Europäische Erinnerungsorte 2, edited by Pim den Boer, Heinz Duchhardt, Georg Kreis, and Wolfgang Schmale, 319–26. München: OLDENBOURG WISSENSCHAFTSVERLAG, 2012. http://dx.doi.org/10.1524/9783486704211-034.

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Dietz, Jan L. G., and Hans B. F. Mulder. "Exercise: Case Pizzeria." In Enterprise Ontology, 317–28. Cham: Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-53361-7_14.

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"Historic pizzerias." In Inventing the Pizzeria, 73–82. Bloomsbury Publishing Plc, 2015. http://dx.doi.org/10.5040/9781474256322.ch-007.

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"pizzeria, n." In Oxford English Dictionary. 3rd ed. Oxford University Press, 2023. http://dx.doi.org/10.1093/oed/3369263122.

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"The origins of pizza and the pizzeria." In Inventing the Pizzeria, 1–12. Bloomsbury Publishing Plc, 2015. http://dx.doi.org/10.5040/9781474256322.ch-001.

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"Censuses and statistics: Pizzaioli in their social context." In Inventing the Pizzeria, 13–34. Bloomsbury Publishing Plc, 2015. http://dx.doi.org/10.5040/9781474256322.ch-002.

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"Licenses and the law." In Inventing the Pizzeria, 35–40. Bloomsbury Publishing Plc, 2015. http://dx.doi.org/10.5040/9781474256322.ch-003.

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"Inside the pizzeria and behind the counter." In Inventing the Pizzeria, 41–52. Bloomsbury Publishing Plc, 2015. http://dx.doi.org/10.5040/9781474256322.ch-004.

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"Uncertainty and continuity in hard times." In Inventing the Pizzeria, 53–60. Bloomsbury Publishing Plc, 2015. http://dx.doi.org/10.5040/9781474256322.ch-005.

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Conference papers on the topic "Pizzerior"

1

Barinotto Roncal, Patricia Ismary, Carlos Barrios Cano, Naysha Velasquez Castro, and Jessica Vicuña Villacorta. "Social networks and their influence on the customers’ purchase decision of a peruvian pizzeria." In 20th LACCEI International Multi-Conference for Engineering, Education and Technology: “Education, Research and Leadership in Post-pandemic Engineering: Resilient, Inclusive and Sustainable Actions”. Latin American and Caribbean Consortium of Engineering Institutions, 2022. http://dx.doi.org/10.18687/laccei2022.1.1.15.

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Kopsel, João Gabriel Brunetto, Sabrina da Silveira Hauschild, and Jeancarlos Araldi. "Energy efficiency ratio in the combustion of briquettes in wood ovens." In ENSUS2023 - XI Encontro de Sustentabilidade em Projeto. Grupo de Pesquisa Virtuhab/UFSC, 2023. http://dx.doi.org/10.29183/2596-237x.ensus2023.v11.n1.p375-383.

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Briquettes are ecological firewood, derived from the drying and pressing under pressure and high temperature of sawdust and wood dust. In recent decades, the search for sustainability and the green economy has increased significantly. As a result, several studies and scientific projects have been designed to increase energy production from renewable sources. The present work aimed to estimate the energy efficiency of burning briquettes in wood ovens. Aiming to compare its efficiency with the burning of conventional firewood in pizzeria ovens, at an ideal temperature. Considering the amount of fuel used, temperature, storage space and cost-effectiveness. It has been proven that briquettes have greater calorific power and are more likely to release energy, which results in greater yields in less time. The humidity of the briquettes is relatively low, which means that its consumption is lower than that of firewood.
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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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