Статті в журналах з теми "Pizzerior"
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1
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.
Повний текст джерелаАнотація:
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.
2
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.
Повний текст джерелаАнотація:
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).
3
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.
Повний текст джерелаАнотація:
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
4
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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5
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.
Повний текст джерелаАнотація:
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.
Повний текст джерелаАнотація:
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.
8
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.
Повний текст джерелаАнотація:
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.
Повний текст джерела
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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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Weissbrod, Rachel, and Ayelet Kohn. "Collaborative self-translation – Pizzeria Kamikaze as a case in point." Journal of Graphic Novels and Comics 10, no. 4 (August 14, 2018): 410–31. http://dx.doi.org/10.1080/21504857.2018.1505647.
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Antolin-Amerigo, D., M. Rodríguez-Rodríguez, J. Barbarroja Escudero, M. S. Pérez Bustamante, L. Jimeno Nogales, J. A. Guerrero Ríos, E. Mohedano-Vicente, and M. Alvarez-Mon. "Occupational rhinitis caused by rice flour in a pizzeria worker." Allergologia et Immunopathologia 41, no. 2 (March 2013): 130–33. http://dx.doi.org/10.1016/j.aller.2012.01.006.
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Herz, Alexander, and Matthias V. Kopp. "Anaphylaktische Reaktion in der Pizzeria bei einer 13-jährigen Patientin." Allergo Journal 29, no. 5 (August 2020): 52–55. http://dx.doi.org/10.1007/s15007-020-2575-5.
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Grispigni, Marco, and Pietro Lunetto. "Emigrare a Bruxelles: Tra la bolla europea e una pizzeria." SOCIOLOGIA URBANA E RURALE 45, no. 130 (March 2023): 93–109. http://dx.doi.org/10.3280/sur2023-130006.
Повний текст джерела
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Esposito Corcione, Carola, Raffaella Striani, Francesca Ferrari, Paolo Visconti, Daniela Rizzo, and Antonio Greco. "An Innovative Method for the Recycling of Waste Carbohydrate-Based Flours." Polymers 12, no. 6 (June 24, 2020): 1414. http://dx.doi.org/10.3390/polym12061414.
Повний текст джерелаАнотація:
This work represents an innovative study that, for the first time, explores the possibility to use waste flours to produce thermoplastic polymeric bio-films. To the best of our knowledge, this is the first time that waste flours, derived from bakeries, pizzerias or pasta factories, have been proposed for the production of bio-polymers, as a replacement of neat starch. To this aim, durum waste flour derived from a pasta factory, soft waste flour derived from pizzerias and neat maize starch used as control material were firstly analyzed from dimensional, morphological and chemical points of view. Afterwards, waste flour films were produced by the addition of a nature-based plasticizer, glycerol. Mechanical characterization of the plasticized thermoplastic films, produced by compression molding, evidenced low performances, even in the case of the neat maize starch. In order to improve the mechanical properties, the possibility to include polylactic acid and cardanol-based plasticizer was also investigated. Mass transport properties of all the produced bio-films were investigated by measuring their water vapor permeability and hygroscopic absorption. The durability properties of the bio-films were assessed by accelerated ageing tests, while the bio-degradability of the waste-based films was evaluated by measuring the solubility and the degradation in water. The physicochemical analyses of the novel bio-films evidenced good mechanical properties; specifically, the waste-based films showed a lower hygroscopic absorption and water solubility than those of the blends containing neat starch.
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Oláh, Tamás. "Undorító tavasz : A Zitzer Szellemi Köztársaság és a polgári ellenállás performatív aktusai." Theatron 15, no. 2 (2021): 62–76. http://dx.doi.org/10.55502/the.2021.2.62.
Повний текст джерелаАнотація:
In the spring of 1992 – while the former Yugoslavia was falling to pieces – a disproportionately large number of wartime draft letters arrived to Tresnjevac (Oromhegyes,) a village of barely two thousand people in North Vojvodina, only twenty kilometres from the Hungarian border. As a response, circa two hundred locals locked themselves into the village pizzeria and declared the Zitzer Spiritual Republic. Their peaceful resistance lasted 96 days, this was the most significant anti-war action by the Hungarian community in Vojvodina. This paper explores the performativity of this event.
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Viegas, Carla, Gerard T. A. Fleming, Abdul Kadir, Beatriz Almeida, Liliana Aranha Caetano, Anita Quintal Gomes, Magdalena Twarużek, Robert Kosicki, Susana Viegas, and Ann Marie Coggins. "Occupational Exposures to Organic Dust in Irish Bakeries and a Pizzeria Restaurant." Microorganisms 8, no. 1 (January 15, 2020): 118. http://dx.doi.org/10.3390/microorganisms8010118.
Повний текст джерелаАнотація:
For decades, occupational exposure to flour dust has been linked to a range of respiratory diseases, including occupational asthma, thought to result from exposure to fungi present in the flour. Antifungal resistance is of increasing prevalence in clinical settings, and the role of occupational and environmental exposures, particularly for specific fungal species, is of concern. Occupational exposure to flour dust can occur in a range of occupational settings, however, few studies have focused on restaurant workers. The objective of this study was to measure occupational exposure to flour and microbial contamination, including azole resistance screening, in two small commercial bakeries and in a pizzeria. Personal full shift inhalable dust measurements were collected from workers, and were analyzed for inhalable dust and fungi, bacteria, azole resistance, and mycotoxins. Samples of settled dust were collected, and electrostatic dust cloths (EDC) were deployed and analyzed for microbial contamination, including azole resistance screening, and mycotoxins. Geometric mean exposures of 6.5 mg m−3 were calculated for inhalable dust, however, exposures of up to 18.30 mg m−3 were measured—70% of personal exposure measurements exceeded the occupational exposure limit for flour dust of 1.0 mg m−3. The air and EDC fungal counts were similar to those reported in previous studies for similar occupational environments. The fungi were dominated by Penicillium genera, however Aspergillus genera, including Fumigati and Flavi sections, were observed using culture-based methods, and the Fumigati section was also observed by molecular tools. Both Aspergillus sections were identified on the azole resistance screening. Mycotoxins were also detected in the settled dust samples, dominated by deoxynivalenol (DON). The role of environmental exposure in both the development of antimicrobial resistance and the total mycotoxin body burden is a growing concern; therefore, the presence of azole-resistant fungi and mycotoxin contamination, although low in magnitude, is of concern and warrants further investigation.
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Herz, Alexander, and Matthias V. Kopp. "Anaphylactic reaction at a pizzeria in a 13-year-old female patient." Allergo Journal International 29, no. 5 (February 20, 2020): 165–67. http://dx.doi.org/10.1007/s40629-020-00123-9.
Повний текст джерела
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Lo, Patrick. "Trattoria Pizzeria al Passeggero: A Story Behind the Chinese Diaspora in Italy." International Journal of the Humanities: Annual Review 3, no. 1 (2006): 67–72. http://dx.doi.org/10.18848/1447-9508/cgp/v03i01/41510.
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Moseley, Bryan. "Express Yourself with Algebra? This Game Delivers!" Mathematics Teaching in the Middle School 10, no. 1 (August 2004): 38–40. http://dx.doi.org/10.5951/mtms.10.1.0038.
Повний текст джерелаАнотація:
Students often have trouble understanding the mathematical meaning of algebraic expressions. The game discussed in this article is a fun activity I developed for students to communicate about algebraic expressions in a fantasy setting that makes the content meaningful. The game has been tested successfully in three different prealgebra classrooms as part of a thematic unit that encouraged students to consider the functional relationships involved in running a pizzeria (Brenner, Mayer, Moseley, Brar, Duran, Smith-Reed, and Webb 1997). However, the game's flexibility allows it to be adapted to a standalone activity that meets the needs of a particular classroom.
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Mazurkiewicz-Pizło, Anna, and Wojciech Pizło. "Tajemniczy klient jako metoda badawcza – wybrane problemy." Zeszyty Naukowe SGGW, Polityki Europejskie, Finanse i Marketing, no. 20(69) (December 19, 2018): 112–26. http://dx.doi.org/10.22630/pefim.2018.20.69.33.
Повний текст джерелаАнотація:
Specyfika usług implikuje konieczność monitorowania ich jakości. Stale poszukiwane są metody oceny usług nieangażujące konsumentów. Jedną z nich jest metoda tajemniczego klienta. Celem publikacji jest diagnoza procedur stosowanych w badaniach marketingowych, a w szczególności wykorzystanie metody tajemniczego klienta w której ocena jest prowadzona przez zespół osób. Dla sprawdzenia tego podejścia zastosowano ocenę jakości usług gastronomicznych w wybranych placówkach sieci restauracji, takich jak: Pizza Hut, Pizzeria Da Grasso, Bobby Burger i Bierhalle. Innowacją w badaniu było wykorzystanie grupowej oceny usługi. Przyjęta metodyka pozwoliła na przeprowadzenie badania w zbliżonych do rzeczywistych warunków, gdyż zwykle ludzie idą do restauracji w kilka osób. Budowanie zespołów, które wspólnie oceniałyby jakość usług, daje również możliwość redukcji zróżnicowanej percepcji i różnych doświadczeń osób uczestniczących w badaniu.
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Буторина, Г. Ю., and Л. Г. Агапитова. "Business planning in small business in the fast food market." Экономика и предпринимательство, no. 5(142) (August 21, 2022): 787–90. http://dx.doi.org/10.34925/eip.2022.142.5.148.
Повний текст джерелаАнотація:
В статье представлен результат оценки возможности организации малого бизнеса на рынке фастфуда в г. Тюмени, а именно открытия новой пиццерии в областном центре. Проведен анализ основных показателей и уровня эффективности проекта. Рассчитанные показатели гарантируют возврат инвестиций и приемлемый уровень дохода от вложенных средств. The article presents the result of an assessment of the possibility of organizing a small business in the fast food market in Tyumen, namely the opening of a new pizzeria in the regional center. The analysis of the main indicators and the level of efficiency of the project is carried out. The calculated indicators guarantee a return on investment and an acceptable level of income from the invested funds.
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Linke, Julian. "Review: Inventing the Pizzeria: A History of Pizza Making in Naples, by Antonio Mattozzi." Gastronomica 17, no. 4 (2017): 146. http://dx.doi.org/10.1525/gfc.2017.17.4.146.
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Berenguer, Romildo Alves, Paulo Helene, Fernando Artur Nogueira Silva, Sandro Marden Torres, Eliana Cristina Barreto Monteiro, and Antônio Acacio de Melo Neto. "On the influence of sugarcane bagasse ashes as a partial replacement of cement in compressive strength of mortars." Revista ALCONPAT 8, no. 1 (January 31, 2018): 30–37. http://dx.doi.org/10.21041/ra.v8i1.187.
Повний текст джерелаАнотація:
This paper presents an experimental program objectifying at investigating the potential of the use of sugarcane bagasse ash as a partial replacement of cement in the production of mortars. Sugarcane bagasse ashes from two origins were studied - one from sugarcane industry directly and other from pizzerias that uses this material replacing the wood in their ovens. The methodology followed the characterization of the material, where it was carried out through laboratory tests using X-ray diffraction (XRD) and X-ray fluorescence (WDXRF) and initial tests for the ideal quantification of cement substitution by residues. Results obtained indicated that both residues exhibited pozolanic features presenting about 60% of amorphous material in their composition and compressive strength tests at different ages showed satisfactory results. Concluding that residues played an important role in increasing short and long term compressive strengths.
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Mupaat, Mupaat, Siti Maskanah, Aditia Erfina, and Sudin Saepudin. "KINERJA PELAYANAN TERHADAP KEPUASAN KONSUMEN DENGAN METODE REGRESI LINIER BERGANDA." Jurnal Rekayasa Teknologi Nusa Putra 7, no. 1 (March 2, 2021): 18–25. http://dx.doi.org/10.52005/rekayasa.v7i1.61.
Повний текст джерелаАнотація:
Cafe di Indonesia di dominasi oleh perusahaan asing yang menjual atau menyewakan merek dagangnya atau sistem bisnisnya. Untuk mengajak pengusaha bergabung dalam jaringan pemas0aran makanan siap saji restaurant. Dampaknya membawa pengaruh yang cukup besar, dimana pengusaha merasa lebih mudah menggunakan merek dagang tertentu yang sudah terkenal dari pada menciptakan merek yang baru. Fenomena ini yang ada ini mendorong maraknya jumlah makanan siap saji cafe, yang semakin hari semakin banyak menyebabkan persaingan yang semakin ketat diantara perusahaan makanan siap saji.Penelitian ini bertujuan untuk mengetahui kualitaa produk kinerja pelayanan terhadap kepuasan konsumen . Sample yang digunakan adalah hasil survei langsung dengan menyebar kuisioner pada konsumen yang datang ke Milan Pizzeria Café.Metode Analisis yang digunakan dalam penelitian ini adalah penerapan regresi linier berganda terhadap prediksi kepuasan konsumen. Kurangnya kualitas produk dan kinerja pelayanan sehingga berpengaruh pada nilai kepuasan konsumen
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ZAMALDINOV, VLADISLAV E. "CREATIVE NAMING OF NIZHNY NOVGOROD PUBLIC CATERING ESTABLISHMENTS: GRAPHIC ASPECT." Theoretical and Applied Linguistics, no. 2 (2021): 35–43. http://dx.doi.org/10.22250/2410-7190_2021_7_2_35_43.
Повний текст джерелаАнотація:
The purpose of the research is to analyze the creative naming of Nizhny Novgorod public catering establishments (restaurants, cafes, bars, burgers, coffee shops, pizzerias) from the point of view of graphics. The source of the material for the study was the personal card index of ergonyms. During the course of study, the following research methods were applied: general scientific method, particularly generalization, interpretation and classification of material, word-formation analysis and pragmatic analysis. It was discovered that innovations created by means of graphic hybridization act as a productive way of influencing the consumer. Ergonyms-innovations are easy to remember, have expressiveness, form positive associations, identify the institution. The analysis of the material showed that the most productive patterns of graphic hybridization were monographixation (33%), polygraphixation (47%) and tographixation (18%). It is noted that for a more powerful impact on the recipient, the nominators combine different paterns in one ergonym (2%).
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Kretter, A., M. Mirz, and K. Kleinová. "Application of communication channels by marketing addressing of customers in gastronomy." Agricultural Economics (Zemědělská ekonomika) 54, No. 10 (October 24, 2008): 498–503. http://dx.doi.org/10.17221/276-agricecon.
Повний текст джерелаАнотація:
Social and habitual changes of guests and a more difficult competitive situation are forcing the gastronomy industry to change. As one necessary reaction, restaurant operators need to apply a more specific and therefore a more effective communication policy. This research proves that there exist categories of guests, which react strongly positively to a certain mix of information content and information channel. Thus, communication policy is most effective, when such a communication mix is used. The explored factors are dimensions, not types; which means that each guest will show a different rate of interest in each of the defined dimension. The theory behind these dimensions is adopted from the applied personality theory, which has led to the development of the Big Five personality dimensions. The empirical analysis was exclusively conducted on the basis of the existing guests (189) of two pizzerias in Germany. The analysis mainly presents results for the relationship marketing, which focuses on the satisfaction of the already existing customers.
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Lima, Francisco Daniel Mota, Pedro José Pérez-Martínez, Maria de Fatima Andrade, Prashant Kumar, and Regina Maura de Miranda. "Characterization of particles emitted by pizzerias burning wood and briquettes: a case study at Sao Paulo, Brazil." Environmental Science and Pollution Research 27, no. 29 (January 8, 2020): 35875–88. http://dx.doi.org/10.1007/s11356-019-07508-6.
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Oliveira dos Santos, Lucas, Emerson Cleister Lima Muniz, Emily Nadine Pereira, Gertrudes Aparecida Dandolini, and João Artur de Souza. "An application of the SERVQUAL model to study the quality perceived by customers in a pizzeria." Revista Gestão da Produção Operações e Sistemas 16, no. 1 (March 14, 2021): 01–22. http://dx.doi.org/10.15675/gepros.v16i1.2339.
Повний текст джерелаАнотація:
Purpose - To propose a set of measures to improve the services provided by a company in the food sector by adapting and applying the SERVQUAL model. Design/methodology/approach – This study uses a survey to collect data and information about the object being analyzed by giving questionnaires to the company's customers. For this, the population was defined along with the ideal sample to be achieved using the Simple Random Sampling method, considering a 5% sampling error and 95% reliability. Findings - The findings indicate a negative general evaluation in all five dimensions of quality analyzed, highlighting that only 17.4% of the 23 items analyzed in the study had positive results in the relational analysis between expectation and perception compared to the 82.6% that do not present this. Originality/Value - The in-depth analysis carried out in this study gave entrepreneurs a more detailed view of the actual state of the establishment, indicating the points that need to be improved urgently and that have directly affected the negative evaluation obtained by the establishment. The need to set up a better marketing plan, a change to the location of the establishment, and the urgent improvement of safety, were highlighted as items identified that need immediate change. Keywords: Food services. Quality in services. SERVQUAL. Satisfaction analysis. Pizzerias.
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de Sousa, Alison Alves, Sara Mello Pinho, Artur Nishioka Rombenso, Giovanni Lemos de Mello, and Maurício Gustavo Coelho Emerenciano. "Pizzeria by-product: A complementary feed source for Nile tilapia (Oreochromis niloticus) raised in biofloc technology?" Aquaculture 501 (February 2019): 359–67. http://dx.doi.org/10.1016/j.aquaculture.2018.11.055.
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Möhring, Maren. "Staging and Consuming the Italian Lifestyle. The Gelateria and the Pizzeria-Ristorante in Post-war Germany." Food and History 7, no. 2 (January 2009): 181–202. http://dx.doi.org/10.1484/j.food.1.100655.
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Nowak, Zachary. "Interview with Antonio Mattozzi, author of Inventing The Pizzeria: A History of Pizza Making in Naples." Gastronomica 15, no. 4 (2015): 1–5. http://dx.doi.org/10.1525/gfc.2015.15.4.1.
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Falciano, Aniello, Prospero Di Pierro, Angela Sorrentino, Silvana Cavella, Paolo Masi, and Annalisa Romano. "Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana”." Italian Journal of Food Science 35, no. 4 (December 8, 2023): 130–35. http://dx.doi.org/10.15586/ijfs.v35i4.2328.
Повний текст джерелаАнотація:
The aim of this work was to investigate the possibility of developing an innovative technology to obtain ready-to-use dough rolls with a medium-high shelf life, useful for pizza-making within the disciplinary procedures of Pizza Napoletana production. For this purpose, dough obtained according to the classic recipe was leavened for 20 min at 25°C, divided into 250 g dough rolls, and further leavened for 8 (C8) or 16 h (C16) at 22°C before packaging. The packed samples were stored at 2.0 ± 0.5°C for 28 days. Every 7 days, colony-forming units, pH, total titratable acidity, volume, and the consistency of the dough rolls were evaluated. After 28 days, the samples with the longer leavening time (C16) exhibited similar characteristics to the fresh product. In addition, the ability of the dough to develop a pizza rim was evaluated through cooking tests after 28 days of storage: the rims of the C16 rolls were similar to that of the fresh product. These results represent an important starting point for large-scale marketing of ready-to-use dough rolls, allowing consumers to taste a real “Pizza Napoletana” (TSG) product even in pizzerias outside the Campania region.
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Ziane, Mohammed, and Jeanne-Marie Membré. "A second-order Monte Carlo simulation model to describe coagulase-positive Staphylococci growth in mayonnaise served in Algerian pizzerias." Microbial Risk Analysis 20 (April 2022): 100187. http://dx.doi.org/10.1016/j.mran.2021.100187.
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Franceschelli, Maria Vittoria, Gabriele Santoro, and Elena Candelo. "Business model innovation for sustainability: a food start-up case study." British Food Journal 120, no. 10 (October 1, 2018): 2483–94. http://dx.doi.org/10.1108/bfj-01-2018-0049.
Повний текст джерелаАнотація:
Purpose The purpose of this paper is to investigate and present the way in which a food start-up can develop business model innovations, taking into account the importance of social and environmental issues. Design/methodology/approach The authors studied an Italian pizzeria, implementing the illustrative single-case study methodology, to answer the research question: “how can food start-ups develop a sustainable business model innovation?” Findings The study highlights sustainable elements for each component of the business model configuration provided by Osterwalder to provide a deeper view of the sustainable business model concept. Originality/value The study contributes to the extant research introducing the concept of sustainable innovation within the business model literature. It concludes that, within the food industry, especially for start-ups, the development of sustainable business model innovation is particularly important because the industry is itself linked with nature and human respect. Moreover, it suggests a methodological analysis of the business model configuration, which will help to develop clearer and more accurate and influential research.
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Lillestøl, Jostein. "Sample statistics as convincing evidence: a tax fraud case†." Law, Probability and Risk 18, no. 2-3 (June 2019): 149–76. http://dx.doi.org/10.1093/lpr/mgz012.
Повний текст джерелаАнотація:
Abstract This work deals with the analysis of data used by tax officials to support their claim of tax fraud at a pizzeria. The possibilities of embezzlement under study are overreporting of takeaway sales and underreporting of cash payments. Standard methods based on normal assumptions and models based on Gamma assumptions are contrasted. Criteria for the choice of method in practice are discussed, among them, how easy the method is to understand, justify and communicate to the parties. Some dilemmas present itself: the choice of statistical method, its role in building the evidence, the choice of risk factor, the application of legal principles like ‘clear and convincing evidence’ and ‘beyond reasonable doubt’. The insights gained may be useful for both tax officials and expert witnesses, as well as defenders of the taxpayer. A detailed exposition is given, both from the frequentist and Bayesian position, in order to prepare for the various statistical arguments that may be used by the parties. The presented Gamma approach may be applied to any business dealing with ratios of aggregated sales.
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Soroka, Larysa, and Iryna Ivanenko. "MONITORING OF THE LOCAL MARKET OF RESTAURANT SERVICES." 61, no. 61 (August 26, 2021): 15–25. http://dx.doi.org/10.26565/2524-2547-2021-61-02.
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The article examines the state and prospects of the local market of restaurant services by conducting a sociological online survey. The restaurant market of the city of Izmail, Odessa region is chosen as object of research. The marketing research of a condition of the market of the offer is carried out, perspective niches for development of restaurant business are defined. Analysis of trends in the market of restaurant services for 2017-2020. showed that the market is in its infancy, as evidenced by the calculations of the availability of seats in the public network of restaurants in Izmail: as of 2020 there is a shortage of seats per 1,000 inhabitants. It is established that a significant factor influencing the situation in the market of restaurant services is the level of income: declining incomes encourage consumers to refrain from visiting restaurants and prefer home-cooked meals. The reduction in the number of restaurant establishments in 2020 was caused by the COVID-19 pandemic: many restaurateurs were unable to maintain their quarantined activities and were forced to close their establishments. Diagnosis of the structure of the market of restaurant services in Izmail showed that the largest market share is occupied by cafes, restaurants, coffee shops and canteens. We characterize the structure of the restaurant services market as optimal, because most establishments are designed for middle-income customers. An analysis of the geographical location of Izmail's restaurant enterprises led to the conclusion that most of the establishments are located in the city center, while there are almost no establishments located outside the city limits. Thus, 402 respondents took part in the sociological survey, of which 51% were men and 49% were women. The age structure is represented mainly by young respondents: 45,27% - participants aged 20 to 30 years, 30,35% - from 30 to 50 years. The most popular among the respondents were restaurants «pizzeria» (24.38%), «cafe» (18.41%), «coffee shop» (16.67%) and «restaurant» (10.20%). Most often, survey participants visit restaurants to celebrate celebrations (35,82%), meetings with relatives and friends (26,62%) and meals during breaks at work or study (12,94%). According to the majority of respondents, there are not enough restaurants outside the city (18,66%), in the «Fortress» area (17,91%) and in the city center. According to the format of the institution, which is not enough in the city, the opinions of respondents were divided: 20,90% consider it appropriate to open a restaurant complex; 20,40% - coffee; 19,15% - restaurant; 18,16 - pizzeria. Given the consumer demand for visits to restaurants located in nature, we consider it appropriate to develop a niche of country restaurants or complexes.
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Piscopo, Amalia, Antonio Mincione, Carmine Summo, Roccangelo Silletti, Corinne Giacondino, Ilenia Rocco, and Antonella Pasqualone. "Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita”." Foods 13, no. 2 (January 9, 2024): 209. http://dx.doi.org/10.3390/foods13020209.
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Background: According to Neapolitan Pizza Traditional Specialty Guaranteed (TSG) regulation, Mozzarella di Bufala Campana and Fiordilatte mozzarella are the exclusive cheeses to be used, together with tomato and extra virgin olive oil (EVOO), to season pizza in the “Margherita” variant. However, the so-called “Pizza mozzarella”, that is a diary product having lower moisture content and a longer shelf life than Mozzarella di Bufala Campana and Fiordilatte mozzarella, is widely used in many pizzerias, both in Italy and abroad. Therefore, we investigated its quality, in comparison with Mozzarella di Bufala and Fiordilatte mozzarella, as well as its effect on the quality of the Margherita pizza. Methods: Chemical and sensory analyses were conducted on mozzarella samples and on baked pizza topping samples. Results: The results revealed a better quality of pizza with Mozzarella di Bufala and Fiordilatte mozzarella for their higher antioxidant activity, oxidative stability and lower amount of undesired volatile compounds. Conclusions: The use of Mozzarella di Bufala and Fiordilatte mozzarella in the preparation of Margherita pizza improves its quality, especially if these mozzarella types are combined with other high-quality ingredients, namely tomato sauce and EVOO, characterized by the presence of antioxidant compounds (e.g., α-tocopherol not affected by the heat treatment of pizza baking.
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Martinelli, Andrea, Fabiola Salamon, Maria Luisa Scapellato, Andrea Trevisan, Liviano Vianello, Rosana Bizzotto, Maria Angiola Crivellaro, and Mariella Carrieri. "Occupational Exposure to Flour Dust. Exposure Assessment and Effectiveness of Control Measures." International Journal of Environmental Research and Public Health 17, no. 14 (July 17, 2020): 5182. http://dx.doi.org/10.3390/ijerph17145182.
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The adverse effects associated with exposure to flour dust have been known since the 1700s. The aim of the study was to assess the occupational exposure to flour dust in Italian facilities, identify the activities characterized by the highest exposure, and provide information to reduce workers’ exposure. The study was performed in different facilities such as flourmills (n = 2), confectioneries (n = 2), bakeries (n = 24), and pizzerias (n = 2). Inhalable flour dust was assessed by personal and area samplings (n = 250) using IOM (Institute of Occupational Medicine) samplers. The results showed personal occupational exposure to flour dust over the American Conference of Governmental Industrial Hygiene (ACGIH) and the Scientific Committee on Occupational Exposure Limit (SCOEL) occupational limits (mean 1.987 mg/m3; range 0.093–14.055 mg/m3). The levels were significantly higher for dough makers in comparison to the dough formers and packaging area subjects. In four bakeries the industrial hygiene surveys were re-performed after some control measures, such as installation of a sleeve to the end of pipeline, a lid on the mixer tub or local exhaust ventilation system, were installed. The exposure levels were significantly lower than those measured before the introduction of control measures. The exposure level reduction was observed not only in the dough making area but also in all bakeries locals.
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Sheremeta, Bozhena, Nataliya Chukhray, and Oleh Karyy. "Marketing tools as the competitiveness enhancer of the Ukrainian film distribution market entities." Innovative Marketing 15, no. 4 (December 18, 2019): 88–101. http://dx.doi.org/10.21511/im.15(4).2019.08.
Повний текст джерелаАнотація:
The main goal of the article is to study the features of film marketing and distribution of film products in Ukraine and to determine what kind of marketing tools are appropriate to be used within a cinema network to ensure their competitiveness in the national film distribution market.This article determines the characteristics of the movie market services and their compliance with modern consumer requirements, outlining the directions for increasing the usefulness of cinema-related services to consumers and developing a set of marketing tools to ensure the competitiveness of the cinema market.The results of the assessment of the impact of competitive forces revealed that intra-industry competition has the strongest impact on private cinema networks, the consumers of film distribution services and potential competitors have the moderate influence, the suppliers and substitute services have a low level of influence. According to the results of the survey, it can be concluded that cinemas are worth reducing the cost of tickets (this can be done by introducing the promotions and discounts for regular customers), since the solvency of a larger population does not correspond to the level of ticket prices. Also expanding the range of products will allow the consumers to spend more time in the cinema, which will lead to an increase in the value of the average check. Cinemas are quite realistic to open their own pizzerias or bars to add value to their customers.
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Lucan, Sean C., Andrew R. Maroko, Courtney Abrams, Noemi Rodriguez, Achint N. Patel, Ilirjan Gjonbalaj, Clyde B. Schechter, and Brian Elbel. "Government data v. ground observation for food-environment assessment: businesses missed and misreported by city and state inspection records." Public Health Nutrition 23, no. 8 (November 4, 2019): 1414–27. http://dx.doi.org/10.1017/s1368980019002982.
Повний текст джерелаАнотація:
AbstractObjective:To assess the accuracy of government inspection records, relative to ground observation, for identifying businesses offering foods/drinks.Design:Agreement between city and state inspection records v. ground observations at two levels: businesses and street segments. Agreement could be ‘strict’ (by business name, e.g. ‘Rizzo’s’) or ‘lenient’ (by business type, e.g. ‘pizzeria’); using sensitivity and positive predictive value (PPV) for businesses and using sensitivity, PPV, specificity and negative predictive value (NPV) for street segments.Setting:The Bronx and the Upper East Side (UES), New York City, USA.Participants:All food/drink-offering businesses on sampled street segments (n 154 in the Bronx, n 51 in the UES).Results:By ‘strict’ criteria, sensitivity and PPV of government records for food/drink-offering businesses were 0·37 and 0·57 in the Bronx; 0·58 and 0·60 in the UES. ‘Lenient’ values were 0·40 and 0·62 in the Bronx; 0·60 and 0·62 in the UES. Sensitivity, PPV, specificity and NPV of government records for street segments having food/drink-offering businesses were 0·66, 0·73, 0·84 and 0·79 in the Bronx; 0·79, 0·92, 0·67, and 0·40 in the UES. In both areas, agreement varied by business category: restaurants; ‘food stores’; and government-recognized other storefront businesses (‘gov. OSB’, i.e. dollar stores, gas stations, pharmacies). Additional business categories – ‘other OSB’ (barbers, laundromats, newsstands, etc.) and street vendors – were absent from government records; together, they represented 28·4 % of all food/drink-offering businesses in the Bronx, 22·2 % in the UES (‘other OSB’ and street vendors were sources of both healthful and less-healthful foods/drinks in both areas).Conclusions:Government records frequently miss or misrepresent businesses offering foods/drinks, suggesting caveats for food-environment assessments using such records.
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Рогов, В. С., Е. С. Сахарова, and Е. А. Власова. "The influence of the type of cheese on the quality indicators of classic pizza." Food processing industry, no. 8 (August 2, 2023): 22–26. http://dx.doi.org/10.52653/ppi.2023.8.8.004.
Повний текст джерелаАнотація:
Заведения общественного питания, позиционирующие себя как предприятия быстрого обслуживания, в современных условиях получили самое широкое распространение не только в мире, но и в России. Особенно много таких «ресторанов» в крупных городах, где ритм жизни и мобильность граждан очень высоки. Основная задача подобного типа предприятий – быстро и недорого предоставить услуги надлежащего качества. Рестораны быстрого питания пользуются популярностью почти у половины населения из-за доступности, демократичности и быстрого обслуживания. Предприятия быстрого питания показывают высокую динамику развития. Начиная с 2016 г. их количество ежегодно в среднем увеличивается на 20 %, охватывая сразу несколько направлений и форматов. Открываются многочисленные заведения на фуд-кортах и в бизнес-центрах, мобильные киоски в зонах отдыха и даже отдельные стационарные заведения. Описываемый сегмент рынка общественного питания делится на несколько сегментов: блинные, чебуречные, пельменные, бургерные, пекарни, пиццерии и другие заведения фастфуда, ориентированные на изготовление продукции, как правило, из полуфабрикатов высокой степени готовности и не требующей длительного приготовления: гамбургер, сэндвич, пицца и т. д. Огромной популярностью сегодня пользуется пицца. Пицца достаточно питательная и позволяет быстро наесться. Готовится она просто и очень быстро. К тому же сервисы ее доставки дают возможность получить блюдо в нужное время и по любому адресу. Пицца – одно из самых популярных блюд во всем мире. Это национальное итальянское блюдо, представляющее собой круглую открытую лепешку, покрытую расплавленным сыром и томатами. Основным ингредиентом пиццы является сыр. Цель настоящей работы – изучение влияния разновидностей сыра на органолептические показатели качества классической пиццы и выбор наиболее подходящего вида сыра в производстве подобных изделий. Определены органолептические показатели качества сыров: внешний вид и консистенция, цвет, вкус и запах, рисунок. Определены физико-химические показатели качества сыров: массовая доля жира, влаги и хлористого натрия, pH. Выявлено, что все исследуемые образцы, за исключением полутвердого сыра «российский», по указанным показателям качества удовлетворяют требуемым нормативам. Содержание соли в сыре «российский» превышает норму в 2 раза. Произведена выпечка восьми образцов пиццы со всеми исследуемыми сырами, а также органолептическая оценка их качества. Установлено, что наилучшими образцами, по мнению дегустаторов, являются пиццы с сыром колбасный копченый, пармезан и адыгейский, то есть недорогих (бюджетных) сортов. Кроме того, замена дорогих видов сыра, традиционно используемых в пиццериях для приготовления пиццы, например моцарелла или сыр с благородной плесенью, на мягкий сыр адыгейский или плавленый колбасный копченый в производстве пиццы позволит расширить ассортимент изделий и снизить их себестоимость. Public catering organizations, positioning themselves as fast-food enterprises, in modern conditions have received the widest distribution not only in the world, but also in Russia. Especially many of these «restaurants» are in large cities, where the rhythm of life and the mobility of citizens are very high. The main task of this type of enterprises is to provide services of adequate quality quickly and inexpensively. Fast food restaurants are popular with almost half of the population because of their affordability, democracy and fast service. Quick service enterprises show high dynamics of development. Starting from 2016, their number has increased annually by an average of 20 %, covering several directions and formats at once. Numerous establishments are opening at food courts and business centers, mobile kiosks in recreation areas, and even individual stationary establishments. This segment of the public catering market is divided into several segments: pancake, cheburek, dumplings, burgers, bakeries, pizzerias and other fast food establishments focused on the manufacture of products, as a rule, made from semi-finished products of a high degree of readiness and not requiring long preparation: hamburger, sandwich, pizza, etc. Pizza is very popular today. Pizza is quite nutritious and allows you to quickly fill up. It is prepared simply and very quickly. In addition, its delivery services make it possible to receive a dish at the right time and at any address. Pizza is one of the most popular fast food all over the world. Pizza is a national Italian dish, which is a round open flatbread covered with melted cheese and tomatoes. The main ingredient in pizza is cheese. The purpose of this work is to study the influence of a variety of cheese on the organoleptic quality indicators of classic pizza and the choice of the most suitable type of cheese in the production of such products. The objectives of the study included: 1) determination and comparative analysis of physicochemical and organoleptic quality indicators of eight types of cheese; 2) study of the influence of the type of cheese on the organoleptic characteristics of classic pizza by a tasting committee of 15 people; 3) rationale for the choice of cheese for the pizza recipe based on the results of the study. First of all, different samples of cheese were analyzed. To assess the quality, representatives of each type of cheese were selected, according to their classification by production technology: hard, semi-hard, soft, brine and processed (processed). It is shown that all samples, with the exception of the semi-hard cheese russian, meet the standards in terms of physicochemical (content of fat, moisture and sodium chloride, pH) and organoleptic (appearance and texture, color, taste and smell, pattern) quality indicators. The salt content in Russian cheese exceeds the norm by 2 times. Eight samples of pizza were baked with all the cheeses. It has been established that the best samples, according to tasters, are pizzas with cheese: smoked sausage, parmesan and adyghe, i. e. inexpensive (budget) varieties. In addition, the replacement of expensive types of cheese traditionally used in pizzerias for making pizza, such as mozzarella or cheese with noble mold, with soft cheese adyghe or processed sausage smoked in the production of pizza will expand the range of products and reduce their cost.
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Hollis, James, and James Oliver. "The Development of Virtual Reality as a Tool to Investigate Eating Behavior." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1308. http://dx.doi.org/10.1093/cdn/nzaa059_025.
Повний текст джерелаАнотація:
Abstract Objectives The objective of this study was to a) determine the feasibility of eating in virtual reality (VR) environment while wearing a head mounted display (HMD) and b) determine the effect of eating in a virtual restaurant on food intake, sensory evaluation of the test food and masticatory parameters. Methods Fifteen adults were asked to report to the laboratory on two occasions, separated by at least one week, at their usual lunchtime. On reporting to the laboratory, surface electrodes were attached to the left and right masseter muscles to measure masticatory activity and a wristband placed on the non-dominant wrist to collect physiological data. The participant sat quietly for 5 minutes before a VR (HMD) was placed on their head. The HMD displayed either a virtual restaurant (pizzeria) or a blank scene (consisting of a white background and a table). The participant's hand movements were captured using an infrared camera mounted on the HMD so when the participant moved their hands this was represented by computer generated model hands in the VR scene. The test foods (pizza bites) were represented in VR using a 3D model of pizza bites. The test foods were arranged so that when the participant touched the test food model in the VR scene they touched the test food in real life allowing them to locate and pick up the test food. The participant was instructed to eat the test food until they felt comfortably full. When the participant finished eating the equipment was removed and they completed questionnaires regarding their feelings of presence and experiences in the VR environment and their ratings of the test food attributes. Results Participants were able to successfully locate and eat the pizza rolls while in the VR environment. The participants feeling of presence was higher in the restaurant scene compared to the blank scene (P < 0.05). Heart rate and skin temperature were higher in the restaurant scene (P < 0.05). Differences in masticatory parameters were found with participants using fewer masticatory cycles before swallowing in the restaurant scene (P < 0.05). There were no differences between scenes regarding the sensory evaluation of the test foods. There was no difference in food intake between the treatments. Conclusions Eating in VR is feasible and may provide a new method to understand eating behavior in different contexts. Funding Sources None.
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Ierko, Iryna, Anastasiia Hrynasiuk, Liliia Hromko, and Nadiia Melnyk. "Features of development of hotel and restaurant economy of Lutsk territorial community." Human Geography Journal, no. 32 (June 8, 2022): 79–88. http://dx.doi.org/10.26565/2076-1333-2022-32-09.
Повний текст джерелаАнотація:
The geographical boundaries and composition of the Lutsk territorial community are characterized, namely the community includes 1 city, 1 urban-type settlement and 34 villages. We defined the dynamics of the number of tourists visiting Lutsk. The tourists number growth testifies to the strong promotion of the city and its environs, the development of tourist infrastructure and hotel and restaurant facilities, which are always ready to offer an interesting unique product to every visitor. We analysed the dynamics of the volume of tourist revenues to the budget of Lutsk from 2016 to 2019. There is an increase in the number of tourist revenues. If in 2016 this figure was 131,700 hryvnias, in 2019 it was almost 4.5 times higher and reached its peak - 587,609 hryvnias. 2020 is marked by a slight decline due to the outbreak of the COVID-19 pandemic, a reduction in travel and hotel services. The number of temporary accommodation facilities of the Lutsk Territorial Community has been studied, they can comfortably accommodate more than 1340 guests: 1108 people - in 23 modern hotels, 233 people - in 7 modern hostels. We analysed the ratio of people who stayed and did not stay overnight in Lutsk TС. The length of stay of tourists in the city of Lutsk was studied, the number of people staying for the night is 25.2% in 2017 and 32.1% in 2019. We analysed the development of restaurants dynamics in Lutsk TС, 314 establishments operate on the territory of them: 35 units - bars, 73 units - restaurants and 206 units - cafés, cafeterias, pizzerias. The analysis of pricing policy and price segments of the Lutsk TС market is given. In the structure of hotel data, the largest share falls on enterprises whose average room price is in the range from UAH 425 to UAH 916, 1407 UAH to 2880 UAH ("Mojo" and "Noble"). These indicators show that each hotel has its own target segment of consumers, as evidenced by the cost and category of rooms. The main problems of the hotel and restaurant industry of the Lutsk territorial community are characterized, namely: insufficient level of satisfaction of consumer requirements; insufficiently well-developed quality management system at enterprises; the predominant focus of the restaurant industry is not on the quality of their products, but on the material support of the institution; insufficiently high level of management of institutions, low level of leadership qualities of heads of institutions; very often the prerogative of the institution is the quantity of products, not its quality; insufficiently qualified level of institutions staff, and hence low quality of service; insufficient advertising activities of institutions; imperfect image strategy of the restaurant. Solving and improving these problems will allow hotel and restaurant businesses to increase the number of consumers; will increase the efficiency of the enterprise, as a consequence of increasing the profitability of institutions; improving the efficiency of the institution's management; increasing the quality of services and the level of service; improving consumer perception of the company's image and reputation; will open opportunities for institutions to enter the international market and increase the number of consumers.
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Slashchuk, Andrii, and Halyna Bernadska. "Features of the current state of the tourist infrastructure in Dubno." Науковий вісник Чернівецького університету : збірник наукових праць, no. 826 (November 27, 2020): 10–14. http://dx.doi.org/10.31861/geo.2020.826.10-14.
Повний текст джерелаАнотація:
Tourist infrastructure (TI) is a leading force in the development of tourism in the region or city. TI should ensure a comfortable stay for tourists. There is no single accepted statement of tourist infrastructure; each scientist interprets this notion in his way. The tourist infrastructure includes accommodation and catering, transport and gas stations, tourism businesses, leisure and entertainment establishments, sports facilities, banking institutions, souvenir shops, and other household, and service facilities. Dubno has unique historical and cultural monuments, which are crucial factors in the formation of tourist infrastructure. Dubno State Historical and Cultural Reserve, which includes 29 sites of national and local importance, is worth to be noted. Dubno Castle is the most popular tourist attraction in the city. The tourist infrastructure here is represented by souvenir shops, a cafe, and terrace with a barbeque grill, a 3D cinema, and a wedding tent. Annually Dubno Castle is visited by 159,500 tourists (2019), including 1,701 foreign tourists, 66,348 Ukrainians, 24,574 pupils, and students. Dubno State Historical and Cultural Reserve is one of the most visited sites in Rivne region. Tourist businesses are one of the main components of the tourist infrastructure in the city. There are more than 10 tour operators in Dubno. The most in-demand are travel agency “Asterias Tour”, travel agency “ARV”, TA “RoksiTour”, TA “Granat Tour”, travel agency “Merydian”, TA “More Turiv”. Travel agencies in Dubno offer a wide range of travel services: tours around the world, individual and group tours abroad and around Ukraine, excursion programs, health resort tours, wedding tours, outdoor activities, and so on. Another key component of the tourist infrastructure is the hotel and restaurant business. As of the beginning of 2020, there are 4 hotels in the city with a total number of 75 beds. There are 38 hotel rooms of different categorization. The restaurant business in Dubno has 66 units, including 33 cafes, 5 cafeterias, 8 restaurants, 20 bars, as well as a dining room and pizzeria [1]. The total number of seats is about 1890. Restaurants, as well as hotels, are mainly concentrated in the central part of the city, near the castle and other historical, cultural or recreational places. The core indicators of the city’s tourist infrastructure include transport and communication infrastructure. Dubno is located at the intersection of two important highways: Kyiv - Chop and Domanovo - Kovel - Chernivtsi - Terebleche. The city has a well-developed road and railway network, nearby is (45.0 km) Rivne International Airport. Leisure and recreation facilities are no less significant component of the city’s tourist infrastructure. In order to meet the cultural needs of the population in the city, there is 1 museum, 5 libraries and 5 various parks. The banking system in the city is quite developed. As of October 1, 2020, there were 5 bank affiliates, 14 banking facilities and 19 ATMs in the city. The city has the following bank branches: State Savings Bank of Ukraine, or Oschadbank (6), Privatbank (5), Idea Bank (1), Ukrsibbank (1), Ukrgasbank (1). The structure of ATMs is as follows: State Savings Bank of Ukraine, or Oschadbank (6), Privatbank (5), Ukrsibbank (2), Ukrgasbank (2), Raiffeisen Bank Aval (2), Alfa Bank (1), Ukreximbank (1). Therefore, the degree of the tourist infrastructure formation in Dubno is quite significant. Further development and improvement of the existing means of tourist infrastructure will help to upgrade the tourist attractiveness of the city, which will lead to an increase the number of tourists and economic growth.
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Stobnicka, Agata, and Rafał Górny. "Flour dust – aspiration fraction Documentation of proposed values of occupational exposure limits (OELs." Podstawy i Metody Oceny Środowiska Pracy 33, no. 3(93) (September 10, 2017): 91–120. http://dx.doi.org/10.5604/01.3001.0010.4339.
Повний текст джерелаАнотація:
The term "flour dust" refers to particles derived from finely ground cereal grains and "non-cereal" grains. Flour flour usually also contains ingredients that play an important role in improving dough quality, such as enzymes, additives such as baker's yeast, flavors, spices and chemical ingredients such as preservatives. Flour is one of the basic raw materials used in the food industry and in the production of animal feed. Taking into account the nature of the production activities in mentioned industries, the highest occupational exposure to flour dust is usually observed in bakeries and grain mills. Significant exposure to flour dust is also found in factories of pasta, pizzeria and pastry, restaurant kitchens, malt factories, animal feed factories and agriculture. The main route of exposure to flour dust in occupational conditions is respiratory and skin. The main effect of repeated or long-lasting human exposure to flour dust is irritation and allergy. Epidemiological reports have shown that asthma, conjunctivitis, rhinitis and skin reactions are the main adverse health effects of flour dust exposure. Currently in Poland for flour dust the maximum admissible value (MAC, NDS) is the same as for organic dust (plant and animal origin). The MAC values are: for inhalable fraction 2 mg/m3 and for respirable fraction 1 mg/m3 when dust contains 10% or more crystalline silica and when dust contains less than 10% of crystalline silica, 4 mg/m3 for inhalable fraction and 2 mg/m3 for respirable fraction. The need to prepare documentation for flour dust resulted from the fact that existing documentation and MAC values mainly concern the effects of farmers' exposure to organic dust of plant and animal origin. It did not refer to flour dust for which the sensitization effect is critical. The basic mechanism of action of the flour dust on the body is the reaction of hypersensitivity with stimulation antibodies type E (IgE) developing shortly after exposure to the antigen. The value of hygienic norms for flour dust in Poland has not been established, yet. There is no data regarding animal experiments and in vitro studies with flour dust. On the basis of epidemiological studies, the risk of nasal symptoms has been found to increase with dust concentrations of 1 mg/m3 and the risk of asthma at concentrations above 3 mg/m3. The SCOEL assumes that exposure to the inhalable fraction of flour at a concentration of ≤ 1 mg/m3 protects most exposed workers from nasal mucositis and that the predicted symptoms, if present, are mild. However, the concentration of flour dust <1 mg/m3 may cause symptoms in already sensitized workers. The results of the study show that the full protection against allergens present in the flour dust in the air at low concentrations is difficult to achieve. At the same time, ACGIH's recommended TLV value for the inhalable flour dust fraction at 0.5 mg/m3 (8-h TWA). The "dose-response" results suggest that the symptoms of exposure to flour, especially from the lower respiratory tract, asthma, as well as the risk of sensitization, are rare in the inhalable fraction concentration in the range 0.5 1 mg/m3. Considering the above, the Interdepartmental Commission for MAC and MAI at the 84th meeting of 4.11.2016 adopted the TLV value for the inhalable fraction of flour dust at the level of 2 mg/m3, that is, at the level of the current MAC value for inhalable fraction of dust containing > 10% of the crystalline silica. No grounds for determining the short-term limit MAC(STEL) and the limit value in biological material. The standard is marked with "A" (sensitizing substance).
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Albarracín, Dolores, and Julia Albarracín. "Creating Conspiracy Beliefs: How Our Thoughts Are Shaped." Perspectives on Science and Christian Faith 74, no. 4 (December 2022): 250–52. http://dx.doi.org/10.56315/pscf12-22albarracin.
Повний текст джерелаАнотація:
CREATING CONSPIRACY BELIEFS: How Our Thoughts Are Shaped by Dolores Albarracín et al. New York: Cambridge University Press, 2022. 308 pages. Paperback; $39.99. ISBN: 9781108965026. *Conspiracy thinking is a prominent topic of discussion in American life today--and Christians, with their concern for truth, should not only be informed about, but contributing to, this discussion. This includes awareness of how scholars in the neuro-psychological and social sciences are contributing to our understanding of the nature of conspiracy thinking. *This book investigates the causes of conspiracy thinking in the United States. Its authors draw their findings from existing social scientific literature on conspiracism, general social psychology research, and six empirical statistical studies conducted during the last two years of the Trump presidency (2019-2021): three cross-sectional online surveys, a longitudinal phone panel survey on "deep state" conspiracy claims, a "manipulation" of fear experiment on the alleged relationship between the COVID-19 virus and 5G technology, and a social media study of Twitter hashtags and "fear words." *This book shares many similarities with previous academic works on conspiracy thinking--for example, Hofstadter (1965), Pipes (1997), Robins and Post (1997), Sunstein and Vermeule (2008), Barkun (2013), and Uscinski and Parent (2014)--but distinguishes itself by relying extensively on recent polling data and statistics instead of interviews, case studies, newspaper op-eds, or conspiracist media. Indeed, the authors consciously dispute psychological works that scrutinize the personality traits and life experiences of conspiracy believers, and political science works that link conspiracy fears to power asymmetries. Such approaches, they contend, insufficiently explain the process through which conspiracy beliefs are spread. They argue, instead, that psychological and political factors are themselves shaped by a mixture of personal, media, and social media contacts. *Their central aim is thus to examine how patterns of media consumption shape conspiracy beliefs, habits that are themselves affected by one's pre-existing feelings of anxiety, which is herein defined as a nonspecific "perception of threat [that] depends on relatively stable psychological motivations of belief defense [the desire to maintain a coherent set of beliefs], belief accuracy [the desire to maintain a realistic view of the world], and social integration [the desire for trust, status, and acceptance within a group], as well as sociopolitical factors and situational factors like communications and media exposure" (p. 163). *When these needs are not met, anxiety rises. But whereas desire for belief accuracy produces, on its own, an increase in critical discernment--and hence a decrease in false conspiracy beliefs--the combination of pre-existing anxiety (e.g., feelings of ostracism) with shared conspiracy narratives increases one's predisposition to believe conspiracy claims. When one's need for closure and community trumps their need for belief accuracy, new information will be interpreted in ways that justify their emotional state and existing beliefs. The emotional turmoil and social discomfort of anxious individuals make them more prone to accept conspiracist interpretations for troubling situations, drawing them into an alternative "media ecosystem." *Assent to conspiracy claims occurs when anxiety is assuaged by theories that offer plausible and unfalsifiable "proofs" of "hidden hand" driving events. Plausibility is achieved when a theory offers the believer historic similarity (similar plots occurred in the past), psychological similarity (the enemy's alleged motive is conceivable), and normative plausibility (other members of one's community share the same belief). The unfalsifiable nature of conspiracy claims lies in their assertion that proofs of a nefarious plot have been hidden or destroyed by the conspirators; such claims dovetail with the believer's existing distrust of authoritative sources of information. The repetition of conspiracist messages by like-minded others (friends, social networks, etc.), and by popular media (e.g., Fox News) reinforces these beliefs. The believer's wounded ego can further elicit schizotypy, paranoia, and narcissism, which serve as means of self-defence against debunkers and skeptics. *The influence of various media is proportional to time spent with, and trust placed in, these sources of information, along with the consumer's prior levels of neuroticism, suspiciousness, and impulsivity. Online media have an additional influence via their use of bots, individually tailored algorithms, and various forms of "information laundering" in reply threads and chatrooms. Heavy media consumption aligns the consumer's view of the world with the one shown in their preferred media. *The prime contribution of this book is its postulation that anxiety precedes conspiracy thinking (rather than the inverse), a psychological explanation for conspiracy belief that does not lead its authors to conclude, as others have, that conspiracism is inherently a form of neurosis. However, its heavy use of statistics, jargon, and unduly complicated flowcharts renders the text onerous, especially for those without statistical training. Given that this is meant to be the book's most 'important new input into the literature, it is also its greatest weakness. *Despite the great efforts made by its authors to produce a detailed empirical study of the effects of media on conspiracy beliefs, the book's conclusions are somewhat underwhelming as they echo the findings of many previous studies and offer few new insights into the topic. For instance, their claim that social interaction is the "proverbial elephant in the room" (pp. xiii, 205) is hardly convincing. The media consumption habits of conspiracy believers are a recurring theme throughout the literature, and none make the claim that conspiracy beliefs develop in an information vacuum. The book's conclusion that anxiety serves as an "intervening mechanism" (p. 87) between conspiracy claims and a person's needs for closure and social integration in not particularly revelatory either. That humans are social animals is an argument as old as Aristotle, and that conspiracy myths help insecure individuals improve their sense of social cohesion is at least as old as Karl Popper's "conspiracy theory of society."1 *The book's statistical data also exhibits several flaws, leading its authors to wrongly conclude, as Hofstadter did in 1965, that the phenomenon of conspiracy thinking is essentially a product of conservative angst2--a claim that has been powerfully disproven by many of Hofstadter's critics. This may be due to the timeframe of the authors' research studies, which were conducted mostly during and after President Trump's first impeachment trial (in 2019-2020), which elicited a massive conservative media backlash. It could also be due to their failure to examine long-term patterns of conspiracy chatter, which would have shown (see Uscinski and Parent, 2014) that conspiracy ideation ebbs and flows along political lines over longer periods of time. Their data also contains some unrepresentative samples, namely, the overrepresentation of low-wage earners, the unemployed, and the highly educated, and the underrepresentation of working-class high school graduates and Hispanics (pp. 243-44). *One could surmise that such flaws are due to an extraordinary historical context (the Trump presidency and COVID-19 restrictions), but they are also likely attributable to the implicit political biases of current social psychological research, which, as Duarte et al. demonstrated,3 is strongly skewed to the political left. This is made evident in the authors' clearly stated opinion that conservative media is the primary cause of conspiracy beliefs and related violence (pp. 224, 169-70) from which its audience--akin to cultists and terrorists--should be deprogrammed with "corrective alternatives" and ridicule (p. 215). This seems to contradict their 'primary claim that anxiety is the underlying cause (and not the product) of conspiracy beliefs, which should presumably be allayed with kinder methods than these. By identifying conspiracy theories as both a product of right-wing media and, simultaneously, as a "type of misinformation" (p. 11), the authors leave themselves open to the charge of circular reasoning. Indeed, their political bias is shown in their frequent use of contested progressive concepts and phrases such as "racialized," "Latinx," "pro-social behavior to reduce [one's] carbon footprint," and by 'connecting peaceable conservative media such as Focus on the Family to the use of gun violence by Edgar Maddison Welch in a Washington pizzeria (p. 219). *The small number of conspiracy theories on which the authors based their surveys is another example of skewed sampling. Most of these represent themes that cause far more anxiety to conservatives than liberals (for example, the "deep state," COVID-19 restrictions, illegal immigration, President Obama's birth certificate), while little attention is given to conspiracy theories that traditionally appeal to the political left (for 'example, JFK, 9/11, GMOs, "BigPharma," CIA malfeasance, Hurricane Katrina) or to progressives' fears about policing, systemic racism, abortion rights, or gender identity, making it all the more likely that their research subjects who displayed conspiracist thinking stood on the right side of the political fence. *Finally, the book spends too much time discussing tangentially pertinent psychological research (for example, the influence of music on pain and imitative suicide) and too little detailing the content and origins of the few conspiracy theories their research is based on (with the exception of the 2016 "Pizzagate" panic). This makes the book difficult for the layperson to follow, when it is compared to academic works such as those of Barkun4 or Uscinski and Parent,5 which are accessible to a nonspecialized audience. Few details are given, for instance, of the Tuskegee syphilis experiments, which are mentioned frequently but never in detail as an example of a genuine government conspiracy (rather than a significant but nonsinister breach of medical ethics). In the end, the book complements the rest of the literature but falls short of providing significant new insights, and is unlikely to elicit interest among laypersons, especially those who hold conspiracy beliefs. * Notes *1Karl R. Popper, Conjectures and Refutations: The Growth of Scientific Knowledge (New York: Routledge & Kegan Paul, 1963). *2Richard Hofstadter, The Paranoid Style in American Politics, And Other Essays (New York: Knopf, 1965). *3José L. Duarte et al., "Political Diversity Will Improve Social Psychological Science," Behavioral and Brain Sciences 38 (2015): e130, https://doi.org/10.1017/S0140525X14000430. *4Michael Barkun, A Culture of Conspiracy: Apocalyptic Visions in Contemporary America (Berkeley, CA: University of California Press, 2013). *5Joseph E. Uscinski and Joseph M. Parent, American Conspiracy Theories (Oxford, UK: Oxford University Press, 2014). *Reviewed by Michel Jacques Gagné, Champlain College, St. Lambert, QC J4P 3P2. Michel is a historian and author of Thinking Critically about the Kennedy Assassination: Debunking the Myths and Conspiracy Theories (Routledge, 2022).
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"Pizzeria; Gaststätte; Flächenwidmung „Kern-, Büro- und Geschäftsgebiete“; Immissionsschutz; subjektiv-öffentliche Nachbarrechte." Baurechtliche Blätter 19, no. 2 (2016): 54. http://dx.doi.org/10.33196/bbl201602005404.
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Bleakley, Paul. "Panic, pizza and mainstreaming the alt-right: A social media analysis of Pizzagate and the rise of the QAnon conspiracy." Current Sociology, July 29, 2021, 001139212110348. http://dx.doi.org/10.1177/00113921211034896.
Повний текст джерелаАнотація:
The conspiracy theory known as ‘Pizzagate’ gained a cult following on alt-right forums, ultimately prompting one believer to conduct a shooting on the pizzeria identified by online conspiracists. A thematic analysis of 767 tweets referencing Pizzagate selected from five key intervention points in this timeframe reveals several factors influencing Pizzagate’s continued appeal over a four-year period. The article examines how an online alt-right conspiracy collective, QAnon, weaponized Pizzagate as part of its overarching campaign to attract support for President Donald Trump and worked to establish the theory as a popular (albeit false) narrative within the contemporary political zeitgeist.
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"Pizzeria mit 12 Sitzplätzen; Wohngebiet; „wesentliche Beeinträchtigung der Wohnqualität“, Immissionsschutz; subjektiv-öffentliche Nachbarrechte." Baurechtliche Blätter 21, no. 2 (2018): 61–62. http://dx.doi.org/10.33196/bbl201802006101.
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