Portal web per la localitzacó de restaurants

Desenvolupament,anàlisi, disseny i implementació d’un portal web, tipus cercador, per la recerca i localització d’establiments tipus restaurant, bars, bufets, etc,. Per altra banda es pretén oferir un sistema de gestió d’informació on les empreses del sector gastronòmic puguin mostrar la seva informació i la seva oferta

Poder y placer: ¿cuál es el impacto que la intersecionalidad entre género y clase social tiene sobre las prácticas sexuales? Un estudio comparativo en torno a la infidelidad, sexo casual, uso de lencería, ataduras e inmovilizaciones, piropos, sexo oral, orgías y encuentros con prostitutas en hombres y mujeres en los sectores populares y medio-altos en Bogotá, Colombia.

Este documento explora la relación que existe entre la interseccionalidad y las relaciones de género y clase social en razón de prácticas sexuales tales como la infidelidad, sexo casual, uso de lencería, ataduras e inmovilizaciones, piropos, sexo oral, orgías y encuentros con prostitutas en Bogotá, Colombia.

Lèxic de restaurants. 'Léxico de restaurantes'.

Se trata de un léxico de términos relacionados con la restauración. Ofrece índices alfabéticos numerados que permiten encontrar fácilmente la versión catalana o castellana.

La comprehensión des structures a fonctión casuelle en basque. 'La comprensión de las estructuras de función casual en vasco'.

Hipótesis: ¿la inversión es tomada en consideración por los sujetos vascófonos? ¿en qué momento su influencia es perceptible? ¿hay otros caracteres pragmáticos que ejercen una influencia en la comprensión de frases simples vascas?. ¿En qué momento las flexiones casuales comienzan a ser tomadas en consideración, y cuando son dominadas? ¿la categorización flexional de las funciones casuales es adquirida antes de la categorización posicional? ¿Las reglas de orden que han sido sacadas de experiencias efectuadas en inglés y francés, se aplican al tratamiento del vasco?, y en caso afirmativo, ¿cuál es la naturaleza de estos tratamientos?. 480 sujetos vasco parlantes entre 3 años y 11 años pertenecientes a ikastolas de Rentería y Oyarzun, y 80 adultos. Estudia la organización y evolución de los procedimientos de tratamiento relativos a las funciones casuales fundamentales de la frase simple, sin tener en cuenta los parámetros discursivos implicados. Cuestionario realizado ad hoc sobre aspectos familiares. Seis enunciados: los cinco primeros contienen dos lexemas nominales y un verbo, y el sexto contiene tres nombres y un verbo (A,B,C,D,E,F). Prueba de Chi cuadrado. Índice descriptivo de dependencia: coeficiente de Crámer. Coeficiente de contingencia. Para los lexemas nominales de los enunciados de tipo D (hija-perro-invertir), el perro es elegido tres veces más como agente que la hija. Entre la hija y el muchacho de los enunciados de tipo A, el muchacho es muchas más veces considerado como agente que la hija. De los tres lexemas animales de los enunciados F, el hombre es también interpretado más como agente que el perro y el pájaro. En los enunciados C (coche-camión-entrar-introducir), se constata que la atribución del rol depende de la interpretación transitiva o intransitiva del verbo. En Euskera la utilización apropiada de signos morfológicos casuales es muy tardía: los sujetos no se refieren a ellos antes de los 10 años y medio. Los tratamientos de tipo posicional tienen una presencia limitada pero netamente perceptible, sobre todo en el caso de los enunciados de procesos transitivo y reversible.

Casual politics : del cliktivismo a los movimientos emergentes y el reconocimiento de patrones

Resumen basado en el de la publicación. Resumen en inglés y catalán

Restaural, sistema de gestió de comandes per restaurants

El projecte consisteix en un sistema informatitzat per restaurants centralitzat en un servidor que permet recollir comandes als clients a través de PDA’s i de pantalles tàctils situades a la barra per enviar-les als corresponents llocs d’ elaboració: -Terminal de la cuina on s’elaboraran tots els menjars. -Terminal de la bodega on es serviran els vins i caves. -Terminal barra on es serviran els licors, refrescos (entre d’altres productes totalment configurables). -Terminal de postres on es reben les línies de comanda relacionades amb els postres. L’objectiu acadèmic del projecte serà adquirir coneixement a nivell de disseny i gestió de dades, així com la comunicació de diversos dispositius en temps real. S’utilitzarà la tecnologia .net, concretament el llenguatge de programació visual c# .net. i com a gestor de bases de dades el mysql 5.0.19. A més, es treballa amb la metodologia UML, utilitzant també diversos patrons. Per fer del sistema un sistema centralitzat en un servidor s’utilitzarà la comunicació per terminal service de windows el qual ens brinda la possibilitat d’establir diverses sessions d’usuaris concurrents. Cada sessió estarà destinada a un cambrer, per tant, hi haurà una sessió per PDA

Benchmarking energy use in licensed restaurants and pubs

Commercial kitchens often leave a large carbon footprint. A new dataset of energy performance metrics from a leading industrial partner is presented. Categorising these types of buildings is challenging. Electricity use has been analysed using data from automated meter readings (AMR) for the purpose of benchmarking and discussed in terms of factors such as size and food output. From the analysed results, consumption is found to be almost double previous sector estimates of 6480 million kWh per year. Recommendations are made to further improve the current benchmarks in order to attain robust, reliable and transparent figures, such as the introduction of normalised performance indicators to include kitchen size (m2) and kWh per thousand-pound turnover.

Semiparametric modeling of the spatial distribution of occupational accident risk in the casual labor market, Piracicaba, southeast Brazil

The objective of this study was to estimate the spatial distribution of work accident risk in the informal work market in the urban zone of an industrialized city in southeast Brazil and to examine concomitant effects of age, gender, and type of occupation after controlling for spatial risk variation. The basic methodology adopted was that of a population-based case-control study with particular interest focused on the spatial location of work. Cases were all casual workers in the city suffering work accidents during a one-year period; controls were selected from the source population of casual laborers by systematic random sampling of urban homes. The spatial distribution of work accidents was estimated via a semiparametric generalized additive model with a nonparametric bidimensional spline of the geographical coordinates of cases and controls as the nonlinear spatial component, and including age, gender, and occupation as linear predictive variables in the parametric component. We analyzed 1,918 cases and 2,245 controls between 1/11/2003 and 31/10/2004 in Piracicaba, Brazil. Areas of significantly high and low accident risk were identified in relation to mean risk in the study region (p < 0.01). Work accident risk for informal workers varied significantly in the study area. Significant age, gender, and occupational group effects on accident risk were identified after correcting for this spatial variation. A good understanding of high-risk groups and high-risk regions underpins the formulation of hypotheses concerning accident causality and the development of effective public accident prevention policies.

Comparação entre hipertensão autoreferida e pressão arterial casual e presença de fatores de risco em funcionários da saúde Bauru e Jaú

Model: Prevalence study. Objectives: To evaluate the presence of self-reported hypertension to compare with blood pressure measurements. Besides, this work investigated health information level of workers and if the job position has any influence on blood pressure (BP). Methods: This study evaluated 349 health workers (44±10 years old) from Bauru and Jau cities, who answered some questions about history of health condition, use of medicines, past surgeries as well as social, scholar and physical conditions and had their blood pressure measured. Each subject selfreported as normotensive or hypertensive. Values of systolic ≥ 140 mmHg and/or diastolic PA ≥ 90 mmHg were considered elevated. Among the health workers evaluated, 198 were submitted to anthropometric and biochemical evaluations. Values are presented as means ± SD and frequency of distribution. It was used T-student test (p<0.05). Results: From all workers evaluated only 16% self-reported as hypertensive, which 56% presented high BP, however 91% used to take antihypertensive medicines. Among the 84% who self-reported as normotensive, 24% presented high BP and 8% used to take medicines. Although most of the employees of each section self-reported as normotensive, more than a half presented high BP and which was more common in the health's section (76.3%). Conclusion: These results suggest that besides the majority of the employees self-reported as normotensive, an elevated number of health workers presented high blood pressure and used to take medicines inappropriately, which indicates that they did not have enough knowledge about their health. Furthermore, it was observed that Health Section presented the higher blood pressure values.

Aneurysm and neurocysticercosis: casual or causal relationship? Case report and review of the literature

Four cases of suggestive inflammatory aneurysms in patients with neurocysticercosis have been described. We report a case of a 49-year-old woman who presented with subarachnoid haemorrhage from a right middle cerebral artery bifurcation aneurysm and had a casual relationship with neurocysticercosis. At surgery, a viable cysticercus without signs of inflammation or thickened leptomeninges was found in the distal position of the aneurysm. Postoperatively, the patient received albendazole and dextrochlorpheniramine. In the subsequent three years, the patient was asymptomatic and took drugs to prevent convulsion and arterial hypertension. The relationship between NCC and the presence of cerebral aneurysm is discussed.

Antecedents of the Intent to Recommend: a problem with fast food restaurants

The fast and strong social and economic transformations in the economies of many countries has raised the competition for consumers. One of the elements required to adapt to such scenario is knowing customers and their perceptions about products or services, mainly regarding word of mouth recommendations. This study adapts, to the fast food business, a model originally designed to analyze the antecedents of the intent to recommend by clients of formal restaurants. Three constructs were considered: service quality, satisfaction, and social well-being, the latter comprised of positive and negative affections. Six hypotheses were considered, three of which relating to social well-being (that it influences satisfaction, service quality, and the intent to recommend), two relating to service quality (that in influences the intent to recommend and satisfaction), and one relating to the influence of satisfaction on the intent to recommend. None was rejected, indicating adherence and adjustment of the simplication and adaptation of the consolidated model. Through a successful empirical application, the main contribution made by this research is the simplification of a model through its application in a similar context, but with a different scope.

Fine particulate matter measurements in Swiss restaurants, cafés and bars: what is the effect of spatial separation between smoking and non-smoking areas?

We performed 124 measurements of particulate matter (PM(2.5)) in 95 hospitality venues such as restaurants, bars, cafés, and a disco, which had differing smoking regulations. We evaluated the impact of spatial separation between smoking and non-smoking areas on mean PM(2.5) concentration, taking relevant characteristics of the venue, such as the type of ventilation or the presence of additional PM(2.5) sources, into account. We differentiated five smoking environments: (i) completely smoke-free location, (ii) non-smoking room spatially separated from a smoking room, (iii) non-smoking area with a smoking area located in the same room, (iv) smoking area with a non-smoking area located in the same room, and (v) smoking location which could be either a room where smoking was allowed that was spatially separated from non-smoking room or a hospitality venue without smoking restriction. In these five groups, the geometric mean PM(2.5) levels were (i) 20.4, (ii) 43.9, (iii) 71.9, (iv) 110.4, and (v) 110.3 microg/m(3), respectively. This study showed that even if non-smoking and smoking areas were spatially separated into two rooms, geometric mean PM(2.5) levels in non-smoking rooms were considerably higher than in completely smoke-free hospitality venues. PRACTICAL IMPLICATIONS: PM(2.5) levels are considerably increased in the non-smoking area if smoking is allowed anywhere in the same location. Even locating the smoking area in another room resulted in a more than doubling of the PM(2.5) levels in the non-smoking room compared with venues where smoking was not allowed at all. In practice, spatial separation of rooms where smoking is allowed does not prevent exposure to environmental tobacco smoke in nearby non-smoking areas.

Life cycle assessment of trayless dining

Universities in the United States are applying more sustainable approaches to their dining service operations. "The increase in social consciousness and environmental stewardship on college campuses has spurred an array of new and innovative sustainability programs"(ARAMARK Higher Education 2008). University residence dining is typically cafeteria style, with students using trays to carry food. Studies report that food served without trays substantially reduces food waste and water and electrical consumption associated with washing trays. Commonly, these reported results are estimates and not measurements taken under actual operating conditions. This study utilizes measurements recorded under actual dining service conditions in student residence halls at Michigan Technological University to develop the following: 1) operational-specific data on the issues and potential savings associated with a conversion to trayless dining and 2) life cycle assessment (LCA) cost and environmental impact analyses comparing dining with and without trays. For the LCA, the entire life cycle of the system is considered, from the manufacturing to the usage and disposal phases. The study shows that trayless dining reduces food waste because diners carry less food. The total savings for the diner shifts when not using trays for the standard academic year (205 days), with an average number of 700 diners, is 7,032 pounds of food waste from the pre-rinse area (33% reduction) and 3,157 pounds of food waste from the pan washing area (39% reduction). In addition, for each day of the study, the diners consumed more food during the trayless portion of the experiment. One possible explanation for the increased food consumption during this short duration study could be that the diners found it more convenient to eat the extra food on their plate rather than carrying it back for disposal. The trayless dining experiment shows a reduction in dishwasher water, steam, and electrical consumption for each day of the study. The average reduction of dishwasher water, steam, and electrical consumption over the duration of the study were 10.7%, 9.5%, and 6.4% respectively. Trayless dining implementation would result in a decrease of 4,305 gallons of consumption and wastewater discharge, 2.87 mm BTU of steam consumption, and 158 kWh of electrical consumption for the dinner shift over the academic year. Results of the LCA indicate a total savings of $190.4 when trays are not used during the dinner shift. Trayless dining requires zero CO2 eq and cumulative energy demand in the manufacturing stage, reductions of 1005 kg CO2 eq and 861 MJ eq in the usage phase, and reductions of 6458 kg CO2 eq and 1821 MJ eq in the end of the life cycle.