The Round House

The Round House has been a prominent landmark at Put-in-Bay for more tthan a century. The building was built as a residence in Toledo, Ohio. It was dismantled and brought to South Bass Island and rebuilt at the corner of Delaware and Lorain Avenues, where it began operations in 1873 at the Columbia Restaurant. It remains one of the most popular bars on the island. At right is the Park Hotel.

Avaliação de hábitos de consumo e adequação nutricional de refeições rápidas cuja base é o pão

As rápidas alterações sociais, económicas, culturais e ambientais determinaram mudanças significativas nos estilos de vida e contribuíram para o crescimento e generalização do consumo de alimentos e refeições fora de casa. Portugal acompanha a tendência de aumento do consumo alimentar fora de casa, assim, as refeições fora de casa, que há uns anos eram um acontecimento fortuito, são hoje uma prática habitual das famílias portuguesas, não só durante a semana de trabalho, mas também nos fins-de-semana. As, visitas aos centros comerciais que se tornaram um hábito no nosso país incluem uma paragem nas Praças de Alimentação, espaços de excelência pela diversidade alimentar onde predominam as refeições de fast-food. Porém é fundamental a escolha adequada/equilibrada dos alimentos que se vão consumir. O presente trabalho procurou avaliar os hábitos e percepção dos consumidores de refeições rápidas com base numa ementa específica cujo alimento principal é o pão. Posteriormente e de acordo com as preferências de consumo procedeu-se à avaliação nutricional das escolhas. Neste estudo participaram 150 indivíduos que frequentaram as instalações de um restaurante de comida rápida situada na praça de alimentação de um centro comercial situado em Viseu. Foi aplicado um questionário de autopreenchimento, por nós elaborado dividido em 4 partes: caracterização sociodemográfica; hábitos de consumo dos inquiridos; produtos escolhidos pelos inquiridos; grau de satisfação face aos produtos escolhidos. As análises estatísticas foram efectuadas com recurso ao Programa informático Statistical Package for the Social Sciences - SPSS® for Windows, versão 22. Realizam-se testes de Qui-quadrado com simulação de Monte Carlo, considerando o nível de significância de 0,05. Com base nas escolhas mais frequentes feitas pelos inquiridos procedeu-se à avaliação nutricional dos menus recorrendo ao programa DIAL 1.19 versão 1 e quando não se encontrou informação neste utilizou-se a tabela de composição de alimentos portugueses on line (INSA, 2010). Compararam-se os valores obtidos para o Valor Calórico Total, os macronutrientes, a fibra, o colesterol e o sódio com as Doses Diárias Recomendadas. A amostra era composta por 68,7% mulheres e 31,3% homens, com uma média de idades de 29,9 ± 3 anos e, maioritariamente empregados (64,7%). O grau de instrução da maioria dos inquiridos (54,7%) era o ensino superior. Grande parte da amostra não se considera consumidora habitual de fast-food,referindo ainda efectuar frequentemente uma alimentação equilibrada. Sendo que apenas 5 % frequenta as instalações mais de uma vez por semana. De entre os produtos disponíveis, a preferência fez-se pela sandes e batata-frita, sendo o momento de maior consumo o almoçoA avaliação nutricional das escolhas preferenciais dos inquiridos mostrou que o VCT do menu que inclui água como bebida está dentro dos limites calóricos preconizados para o almoço excepção feita ao menu que inclui sandes quente de frango em pão de orégãos e sandes fria de queijo fresco que se destacam por apresentar um valor inferior ao limite mínimo recomendado. Pelo contrário, a inclusão no menu do refrigerante faz com que haja um aumento do VCT, independentemente da sandes considerada, em 18%. Uma análise detalhada mostra que estas ementas são desequilibradas, apresentando 33,3% delas valores de proteínas superiores à DDR enquanto que os valores de HC e lípidos se encontram maioritariamente dentro dos limites havendo apenas 13,3% das ementas fora desses valores. Relativamente ao aporte de fibra e de sódio 86,7% das ementas aparecem desenquadradas com valores excessivos de sódio e valores de fibra 33% abaixo do limite mínimo recomendado. Tratando-se de um estudo de caso em que apenas se inclui um único restaurante de uma praça de alimentação, que fornece ementas à base de pão (sandes) os resultados são interpretados de forma cautelosa e sem generalização. Podemos no entanto concluir, face aos resultados obtidos a necessidade de redução do teor de sal das ementas. Para além disso parece-nos fundamental, para que o consumidor possa comparar opções alimentares e tomar decisões informadas, a disponibilização da informação nutricional das ementas propostas.

Cultura organizacional e qualidade dos serviços turísticos :um estudo no setor de restaurantes

The present study seeks to describe the features and peculiarities of the relationship between organizational culture and the quality of tourism services, specifically in the restaurant sector, attempting to contribute toward maintaining the tourism sector of the city of Natal/RN. Thus, a descriptive and correlational study, with qualitative and quantitative approaches, of thirty-seven restaurants that are located in areas that compose the tourism corridor of Natal was undertaken. To collect the quantitative dada, the Organizational Culture Evaluation instrument of Cameron and Quinn (2006) was applied and the SERVPERF instrument of Cronin and Taylor (1992) was used to measure the quality of the services. The results suggest that the Clan and Innovation Cultures are associated with better levels of quality of services than those of the Market and Hierarchy Cultures. The relationships that were identified in this study are consistent with results found in other studies and the information reported here can serve as a basis for managers of the restaurant sector to reach excellence in their services, satisfying their customers and contributing to maintaining the tourism sector

A CSR communication strategy for Ibersol: fighting hunger in Portugal

Field lab in marketing

The effects of ILFN-exposure on voice acoustic parameters of commercial cabin crewmembers

Background: Long-term exposure to infrasound and low frequency noise (ILFN <500 Hz, including infrasound) can lead to the development of vibroacoustic disease (VAD). VAD is a systemic pathology characterized by the abnormal growth of extracellular matrices in the absence of inflammatory processes, namely of collagen and elastin, both of which are abundant in the basement membrane zone of the vocal folds. ILFN-exposed workers include pilots, cabin crewmembers, restaurant workers, ship machinists and, in previous studies, even though they did not present vocal symptoms, ILFN-exposed workers had significant different voice acoustic patterns (perturbation and temporal measures) when compared with normative population. Study Aims: The present study investigates the effects of age and years of occupational ILFN-exposure on voice acoustic parameters of 37 cabin crewmembers: 12 males and 25 females. Specifically, the goals of this study are to: 1) Verify if acoustic parameters change over the age and years of ILFN-exposure and 2) Determine if there is any interaction between age and years of ILFNexposure on voice acoustic parameters of crewmembers. Materials and Methods: Spoken phonatory tasks were recorded with a C420III PP AKG head-worn microphone and a DA-P1 Tascam DAT. Acoustic analyses were performed using KayPENTAX Computer Speech Lab and Multi-Dimensional Voice Program. Acoustic parameters included speaking fundamental frequency, perturbation measures (jitter, shimmer and harmonicto- noise ratio), temporal measures (maximum phonation time and s/z ratio) and voice tremor frequency. Results: One-way ANOVA analysis revealed that as the number of ILFN-exposure years increased male cabin crewmembers presented significant different shimmer values of /i/ as well as tremor frequency of /u/. Females presented significantly different jitter % of /i, a, O/ (p <0.05). Lastly, Two-way ANOVA analysis revealed that for females, there was a significant interaction between age and occupational ILFN-exposure for voice acoustic parameters, namely for jitter’s mean for /a, O/ and shimmer’s (%) mean for /a, i/ (p <0.05). Discussion and Conclusion: These perturbation measure patterns may be indicative of histological changes within the vocal folds as a result of ILFN-exposure. The results of this study suggest that voice acoustic analysis may be an important tool for confirming ILFN-induced health effects.

Design gráfico alternativo

Dissertação de Mestrado para obtenção do grau de Mestre em Design de Comunicação, apresentada na Universidade de Lisboa - Faculdade de Arquitectura

Hotel Vila Galé Lagos

Dissertação de Mestrado, Direção e Gestão Hoteleira, Escola Superior de Gestão, Hotelaria e Turismo, Universidade do Algarve, 2016

Arquitectura e turismo

Dissertação para obtenção do grau de Mestre em Arquitetura, apresentada na Universidade de Lisboa - Faculdade de Arquitetura.

A RBES for Generating Automatically Personalized Menus

Food bought at supermarkets in, for instance, North America or the European Union, give comprehensive information about ingredients and allergens. Meanwhile, the menus of restaurants are usually incomplete and cannot be normally completed by the waiter. This is specially important when traveling to countries with a di erent culture. A curious example is "calamares en su tinta" (squid in its own ink), a common dish in Spain. Its brief description would be "squid with boiled rice in its own (black) ink", but an ingredient of its sauce is flour, a fact very important for celiacs. There are constraints based on religious believes, due to food allergies or to illnesses, while others just derive from personal preferences. Another complicated situation arise in hospitals, where the doctors' nutritional recommendations have to be added to the patient's usual constraints. We have therefore designed and developed a Rule Based Expert System (RBES) that can address these problems. The rules derive directly from the recipes of the di fferent dishes and contain the information about the required ingredients and ways of cooking. In fact, we distinguish: ingredients and ways of cooking, intermediate products (like sauces, that aren't always made explicit) and final products (the dishes listed in the menu of the restaurant). For a certain restaurant, customer and instant, the input to the RBES are: actualized stock of ingredients and personal characteristics of that customer. The RBES then prepares a "personalized menu" using set operations and knowledge extraction (thanks to an algebraic inference engine [1]). The RBES has been implemented in the computer algebra system MapleTM2015. A rst version of this work was presented at "Applications of Computer Algebra 2015" (ACA'2015) conference. The corresponding abstract is available at [2].

Recovering from other-customer-caused failure: the effect on focal customer complaining

In the high-contact restaurant context, customers frequently “overstay,” which negatively influences focal customers waiting for tables. We examine service recovery of this failure, otherwise termed an other-customer-caused failure (OCCF) by restaurants, and its influence on focal customer complaint intentions to the organization, namely vent and voice. OCCFs are commonplace and can have a damaging effect on service organizations, and thus need to be managed; yet empirical examination of their recovery is scarce. We address this by testing the effect of the recovery actions of wait comfort, service-worker effort, and apology on focal customers’ vent and voice complaint intentions. We found that these recovery actions interact complexly. Wait comfort is obligatory in reducing customer complaints, while effort and apology are substitutable when a comfortable wait is provided. This is an important contribution, as wait comfort has not previously been examined as a recovery action.

Designing a healthy food partnership: lessons from the Australian food and health dialogue

BACKGROUND: Poor diets are a leading cause of disease burden worldwide. In Australia, the Federal Government established the Food and Health Dialogue (the Dialogue) in 2009 to address this issue, primarily through food reformulation. We evaluated the Dialogue's performance over its 6 years of operation and used these findings to develop recommendations for the success of the new Healthy Food Partnership.

METHODS: We used information from the Dialogue website, media releases, communiqués, e-newsletters, materials released under freedom-of-information, and Parliamentary Hansard to evaluate the Dialogue's achievements from October 2013 to November 2015, using the RE-AIM (reach, efficacy, adoption, implementation and maintenance) framework. We also engaged closely with two former Dialogue members. Our findings update a prior assessment done in October 2013.

RESULTS: Little data is available to evaluate the Dialogue's recent achievements, with no information about progress against milestones released since October 2013. In the last 2 years, only one additional set of sodium reduction targets (cheese) was agreed and Quick Service Restaurant foods were added as an area for action. Some activity was identified in 12 of a possible 137 (9 %) areas of action within the Dialogue's mandate. Independent evaluation found targets were partially achieved in some food categories, with substantial variation in success between companies. No effects on the knowledge, behaviours or nutrient intake of the Australian population or evidence of impact on diet-related disease could be identified.

CONCLUSIONS: The new Healthy Food Partnership has similar goals to the Dialogue. While highly laudable and recognised globally as cost-effective, the mechanism for delivery in Australia has been woefully inadequate. Strong government leadership, adequate funding, clear targets and timelines, management of conflict of interest, comprehensive monitoring and evaluation, and a plan for responsive regulation in the event of missed milestones will be required if the new Healthy Food Partnership is to achieve its urgent public health goals.

SC revenue ruling #16-3

Restaurants in South Carolina have begun utilizing electronic tablet table top ordering and bill payment devices. The purpose and intended use of these devices is to streamline the ordering and bill payment processes by allowing restaurant patrons the ability to order food and beverages through a mobile menu and to pay for meals on demand. This advisory opinion reflects the Department’s official position regarding electronic “table top ordering devices” used by restaurants.

Communication across cultures? An intercultural approach to customer service in the hotel industry: a study with globally branded hotels in the United Kingdom

In a professional and business-social context such as that of global hotel brands in the United Kingdom, intercultural communication, contacts and relationships are found at the heart of daily operations and of customer service. A large part of the clientele base of hotels in the United Kingdom is formed by individuals who belong to different cultural groups that travel in the country either for leisure or business. At the same time, the global workforce which is recruited in the hotel industry in the United Kingdom is a reality here to stay. Global travelling and labor work mobility are phenomena which have been generated by changes which occur on a socio-economic, cultural and political level due to the phenomenon of globalization. The hotel industry is therefore well acquainted with the essence of different cultures either to be accommodated within hotel premises, as in the case of external customers, or of diversity management where different cultures are recruited in the hotel industry, as in the case of internal customers. This thesis derives from research conducted on eight different global hotel brands in the United Kingdom in particular, with reference to three, four and five star categories. The research aimed to answer the question of how hotels are organized in order to address issues of intercultural communication during customer service and if intercultural barriers arise during the intercultural interaction of hotel staff and global customers. So as to understand how global hotel brands operate the research carried out focused in three main areas relating to each hotel: organizational culture, customer service–customer care and intercultural issues. The study utilized qualitative interviews with hotel management staff and non-management staff from different cultural backgrounds, public space observations between customers and staff during check-in and checkout in the reception area and during dining at the café-bar and restaurant. Thematic analysis was also applied to the official web page of each hotel and to job advertisements to enhance the findings from the interviews and the observations. For the process of analysis of the data interpretive (hermeneutic) phenomenology of Martin Heidegger has been applied. Generally, it was found that hotel staff quite often feel perplexed by how to deal with and how to overcome, for instance, language barriers and religious issues and how to interpret non verbal behaviors or matters on food culture relating to the intercultural aspect of customer service. In addition, it was interesting to find that attention to excellent customer service on the part of hotel staff is a top organizational value and customer care is a priority. Despite that, the participating hotel brands appear to have not yet, realized how intercultural barriers can affect the daily operation of the hotel, the job performance and the psychology of hotel staff. Employees indicated that they were keen to receive diversity training, provided by their organizations, so as to learn about different cultural needs and expand their intercultural skills. The notion of diversity training in global hotel brands is based on the sense that one of the multiple aims of diversity management as a practice and policy in the workplace of hotels is the better understanding of intercultural differences. Therefore global hotel brands can consider diversity training as a practice which will benefit their hotel staff and clientele base at the same time. This can have a distinctive organizational advantage for organizational affairs in the hotel industry, with potential to influence the effectiveness and performance of hotels.

Estructuración de los procesos y la función de recursos humanos alineados con el direccionamiento estratégico en Kathmandu restaurante

El direccionamiento estratégico está destinado para que las organizaciones cumplan con sus metas y tengan perdurabilidad en el tiempo; es una forma metodológica en la cual se establecen La formulación y el planteamiento estratégicos, se identifican las brechas entre el sueño de la empresa y su realidad, para desplegar la plata forma estratégica. Kathmandu es un restaurante conocido por su diversidad cultural gastronómica, ubicado en Usaquén al Norte de Bogotá. Su serviespacio reúne los sabores, aromas, decoración y elixires del oriente, su música incluye una fusión de sonidos que permite materializar la experiencia que quiere brindar para satisfacer las expectativas de sus comensales y brindarles una experiencia diferente. Los fines de semana presentan shows de danza de vientre, para acompañar la comida y el rato que dispongan disfrutar en este lugar. Este restaurante tiene un diferenciador en su servicio, que le ofrece una ventaja competitiva, Kathmandu brinda la posibilidad de que además del deleite de sus platos, los clientes puedan adquirir toda la decoración de este lugar, estas son artesanías originales traídas de Nepal, India, Tailandia, Indonesia y sus alrededores. Otro atrayente de este restaurante son los cocteles alusivos a las regiones del oriente, y la narguile que ofrece a sus clientes. Al pasar de los años, ciertos inconvenientes presentados en el negocio, con los clientes, el personal y las utilidades, han hecho que los gerentes se preocupen por encontrar la raíz del problema y buscar la solución óptima para perdurar en el tiempo con los mejores beneficios posibles, pues las estrategias que estaban implementando no van acorde a su misión y visión, por lo que es necesario realizar una restructuración de ciertos procesos enfocados al direccionamiento estratégico. Se realizó un análisis en una reunión junto a las directivas sobre cada área de la organización donde se evidenciaron problemas que deben ser tratados para hacer de Kathmandu una empresa más eficiente, eficaz y productiva. Y prepararla para afrontar los cambios que el tiempo le presente, en cuanto a preferencias de los clientes, competencia, entre otras, bien sean a corto, mediano o largo plazo. Algunos de los principales problemas encontrados son: el servicio al cliente, la selección adecuada de personal y capacitación de este, la falta de manejo de un conducto jerárquico y repartición de funciones entre los colaboradores, el informe adecuado sobre la inconformidad de los clientes con su solución, el manual de funciones, el manejo de inventarios y su rotación, verificación de calidad de los productos, manejo de proveedores, entre otros. Kathmandu, a pesar de tener problemas evidentes, es una empresa que por los servicios y productos que ofrece sigue generando buenas utilidades, por esto los gerentes no le habían prestado la debida atención a estos inconvenientes que están poniendo en juego la perdurabilidad de la empresa y que afecta la optimización de las utilidades y minimización de costes sin afectar la calidad brindada al cliente. El objetivo de este restaurante es que el área de recursos humanos sea restructurada en cada uno de los procesos para articularla al direccionamiento estratégico de Kathmandu; pues en esta área se generan la mayoría de los problemas presentados anteriormente. El presente proyecto pretende diseñar el direccionamiento estratégico del área recursos humanos del restaurante Kathmandu para superar la problemática identificada y garantizar la efectividad de sus procesos y adicionalmente evidenciar la creencia de éxito sostenido que se manejaba en este lugar. Este proyecto se realizara con una metodología mixta, para tener aspectos de la investigación cuantitativa y cualitativa y poder realizar una investigación más completa que lleve a una óptima solución del problema abarcado. Se utilizara el direccionamiento estratégico como herramienta para replantear el área de recursos humanos de la organización y alcanzar la efectividad en sus procesos.

DAISHI S.A.S: Restaurante especializado en comida Nikkei

DAISHI S.A.S es un restaurante especializado en la oferta de platos insignia de la cocina Nikkei. Este proyecto de emprendimiento inicia cuando miembros del equipo emprendedor descubren que en Bogotá y sus al rededores es casi nula la oferta de estos platos. En DAISHI se fusiona la tradicional cocina Japonesa con los increíbles insumos y sabores peruanos para crear platos originales. Cuenta con un equipo de trabajo experimentado que garantiza un excelente servicio y calidad en sus productos. El menú cuenta con 8 líneas de productos y más de 35 platos, algunos especialmente diseñados para el consumo de celiacos. DAISHI cuenta con una alianza estratégica que permite que unos insumos provengan de cultivos orgánicos, aportando frescura a los productos. El equipo emprendedor está compuesto por Laura Edith Martínez y Luisa Fernanda Penagos, administradoras de Empresas de la Universidad del Rosario, Cristina Penagos Olarte y Luis Fernando Rojas Cely, chefs profesionales con amplio conocimiento en la cocina Nikkei.