SUSHILANDIA Take Away

Sushilandia take away es un restaurante que ofrece variedad de ingredientes para la selección por parte del cliente, bajo el concepto de “comida para llevar”. El sistema de funcionamiento se basa en la puesta de un menú estándar que le permite al cliente seguir una cadena dentro del sistema de producción de su comida. Inicialmente están dispuestos tres cortes diferentes de sushi, una vez el cliente escoge el que quiere pasa a la zona de proteínas, seguido de vegetales y adiciones. Seguidamente, el personal se encarga de armar el rollo, cortarlo y empacarlo. Se propone una alternativa ágil y saludable dirigida a la población que habita, trabaja y visita al sector de Quinta Paredes en Teusaquillo, aprovechando la fuerte y creciente presencia de hoteles, entidades públicas y privadas, así como lugares de convenciones – ferias y hogares. El objetivo del modelo de negocio que se ha previsto es eliminar el tiempo perdido dentro de la experiencia en los restaurantes, motivo por el cual se ha creado un proceso de producción que permite entregarle al cliente su comida en cuatro minutos. Sushilandia posee un plan de negocios que cuenta con los equipos y personal necesarios para cumplir su propuesta de valor y satisfacer los requerimientos, necesidades y anhelos del segmento escogido.

Guest reputation indexes to analyze hotel’s online reputation using data extracted from OTAs

Nowadays many travelers use online travel agency (OTAs) to book flights, hotel rooms, rent-a-cars, cruises or entire vacation packages. Usually OTAs allow their users to give scores and to write reviews about what was used. Each OTA defines the terms and conditions for guest rating or review score and hoteliers are giving increasing importance to the scores and reviews their guests do in OTAs. This paper proposes two guest reputation index to help hoteliers to monitorize their presence in OTAs. The Aggregated Guest Reputation Index (AGRI), which shows the positioning of a hotel in different OTAs and it is calculated from the scores obtained by the hotels in those OTAs. Another one, the Semantic Guest Reputation Index (SGRI), which incorporates the social reputation of a hotel and that can be visualized through the development of word clouds or tag clouds. Examples of usage of these indexes are given with data extracted from 5-stars hotels in the Algarve, south region of Portugal, that are available on Booking and Expedia.

Comparison of three expert elicitation methods for logistic regression on predicting the presence of the threatened brush-tailed rock-wallaby petrogale penicillata

Numerous expert elicitation methods have been suggested for generalised linear models (GLMs). This paper compares three relatively new approaches to eliciting expert knowledge in a form suitable for Bayesian logistic regression. These methods were trialled on two experts in order to model the habitat suitability of the threatened Australian brush-tailed rock-wallaby (Petrogale penicillata). The first elicitation approach is a geographically assisted indirect predictive method with a geographic information system (GIS) interface. The second approach is a predictive indirect method which uses an interactive graphical tool. The third method uses a questionnaire to elicit expert knowledge directly about the impact of a habitat variable on the response. Two variables (slope and aspect) are used to examine prior and posterior distributions of the three methods. The results indicate that there are some similarities and dissimilarities between the expert informed priors of the two experts formulated from the different approaches. The choice of elicitation method depends on the statistical knowledge of the expert, their mapping skills, time constraints, accessibility to experts and funding available. This trial reveals that expert knowledge can be important when modelling rare event data, such as threatened species, because experts can provide additional information that may not be represented in the dataset. However care must be taken with the way in which this information is elicited and formulated.