Cup & Spoon Cafe

The Cup and Spoon Cafe at Ballyfermot Family Resource Centre offers all aspects of outside catering including; If you have a special occasion coming up and would like to have it catered for in your locality, then the Cup and Spoon is the perfect choice for home cooked, freshly prepared food. Our Cafe is open 8am to 2pm Monday to Friday.  Catering services can be offered outside these hours. Initiative Type Community Cafés Location Dublin 10

Palvelulogistiikan analysointimenetelmän mallinnus ja ideointi ateriapalvelutoiminnoissa

Ateriapalvelujen tuottamiseen sovellettua palvelulogistiikan tutkimustietoa on julkaistu hyvin rajallisesti eikä aihetta ole kovin laajalti tutkittu liiketoiminnan kehittämisen näkökulmasta. Tämän työn tavoitteena on mallintaa konsultointityöhön sopiva ateriapalvelulogistiikan analysointimenetelmä, jolla voidaan havainnoida ominaisuuksiltaan vastaavia tulevaisuuden asiakasprojekteja. Työssä selvitetään ensin kirjallisuustutkimuksen avulla aiheeseen sekä sen käsittelyyn sopivia tieteellisiä tutkimuksia ja julkaisuja. Aihetta tutkitaan arvon muodostumisen, kustannusvaikutusten sekä toimitusketjun kehittämisen näkökulmista. Lisäksi huomioidaan palvelujen ja palveluprosessien osuus palvelulogistiikan kehittämisessä. PALO -projektin suunnitelmassa kuvatulla tuotanto- ja kustannustehokkaalla keskuskeittiömallilla voidaan saavuttaa massaräätälöinnin etujen lisäksi myös nykytilaa ketterämpi tuotantoketju. Uusi palvelulogistiikkaketju vaikuttaa samalla myös arvoverkkoon sekä asiamuodostumiseen. Uudistusten avulla voidaan mahdollisesti säästää varoja ja samalla vapautuvia resursseja voidaan kohdistaa asiakastyytyväisyyttä lisääviin toimenpiteisiin. Mallinnettava menetelmä on osoittautunut havainnoidussa asiakasprojektissa toimivaksi. Menetelmää voidaan toki edelleen kehittää asiakasprojektien vaatimusten mukaan, mutta työssä on onnistuttu kuvaamaan toimiva menetelmän perusmalli.

Assessment of the diet of 0- to 6-year-old children in municipal schools in a Brazilian city

Diet control is one of the important factors in the prevention of dental caries because food functions as substratum for fermentation and, consequently, for the formation of the organic acids that demineralize the tooth surface. This study aims to descriptively assess school diet and the associated caries-preventive methods applied to children in all municipal nursery schools of a Brazilian city (Aragatuba/SP). For this, a questionnaire with open and closed questions was used. The results showed that all schools serve school meal, which is composed mainly of sugar, carbohydrates, and proteins. The students enjoy the meal very much because for most of them, the meal served at school is the only source of food. It was observed that 90% of the schools offer other kinds of food besides the main school meal. The snacks served such as cakes, white hominy, and milk fudge are composed of sweet and highly cariogenic foods. It was also verified that in 13.30% of the schools, the daily supervised dental hygiene, an important procedure that should not be neglected, is not carried out. This procedure introduces the children to healthy habits that are added to those acquired in the family environment. It was concluded that the school diet is potentially cariogenic and, in association with the lack of daily dental hygiene, this potential may become even higher.

Working for the great outdoors : USDA Forest Service.

"July 2001"--P. [4] of cover.

Context classification for service robots

This dissertation presents a solution for environment sensing using sensor fusion techniques and a context/environment classification of the surroundings in a service robot, so it could change his behavior according to the different rea-soning outputs. As an example, if a robot knows he is outdoors, in a field environment, there can be a sandy ground, in which it should slow down. Contrariwise in indoor environments, that situation is statistically unlikely to happen (sandy ground). This simple assumption denotes the importance of context-aware in automated guided vehicles.

A restauração nos transportes turísticos : o catering no comboio TGV europeu : projecto de empresa para explorar o catering do TGV em Portugal

Este projecto apresenta-se em três capítulos, antecedida da introdução onde serão apresentadas as questões teóricas, metodológicas e conceptuais. No primeiro capítulo faremos um enquadramento dos conceitos relacionados com o transporte turístico, em particular o ferroviário, onde serão focalizados a estratégia e competitividade, a gastronomia, a restauração, bem como catering. No segundo capítulo faremos a análise do catering do TGV europeu, analisando os serviços de catering de cada TGV, examinaremos a importância das linhas TGV para o futuro do turismo no espaço europeu, bem como esboçaremos um indicador de atractividade potencial do catering a bordo do TGV. No terceiro capítulo concentraremos o foco na concepção de um projecto empresarial para a exploração do catering a bordo do TGV para ligação de Lisboa a Madrid, tendo por base as previsões de passageiros anunciadas pela RAVE, projectando receitas e despesas potenciais para os próximos cinco anos, respeitando os indicadores de gestão para o sector, com base em três cenários (realista, optimista e pessimista). Finalmente, inferiremos se a empresa apresentará potencial para ser viável ou inviável do ponto de vista operacional e financeiro, com base nas opções tomadas ao longo do projecto de dissertação.

The National forests : America's great outdoors : national recreation strategy.

"April 1988"--P. [16].

Access America's great outdoors : national forests are for everyone!

"June 1993."

The American outdoors : management for beauty and use.

Cover title.

Summer food service program for children : sponsor handbook for catered programs.

Issued Mar. 1976.

A Case Study in Crisis Management: Le Petit Gourmet Catering

The skills of crisis management are more and more valuable in the food service industry. How a manager handles a crisis can spell the difference between success and failure. Finding a good model for crisis management is difficult. The author offers a case study to introduce one such model.

Recreational Food Service is Big Business

In the analysis - Recreational Food Service Is Big Business - by Gary Horvath, President, Recreational Foodservice Division, Service America Corporation and Mickey Warner, Associate Professor School of Hospitality Management at Florida International University, Horvath and Warner initially state: “Recreational food service is very different from routine food service management. The authors review the market and the management planning and challenges that create that difference.” Recreational food is loosely defined by the authors as food for special events. These can be one-time events, repeated events that are not on a fixed schedule [i.e. concerts], weekly events such as football-baseball-or basketball games, or other similar venues. Concessions are a large part of these fan based settings. “An anticipated 101,000 fans at a per capita spending of $5-6 [were expected]. A typical concessions menu of hot dogs, popcorn, soda, beer, snacks, novelty foods, candy, and tobacco products comprises this market segment,” say Horvath and Warner in reference to the Super-Bowl XXI football championship game, held in Rose Bowl stadium in Pasadena, California, on January 25, 1987. Some of the article is based upon that event. These food service efforts focus on the individual fan, but do extend to the corporate-organizational level as well. Your authors will have you know that catering is definitely a part of this equation. The monies spent and earned are phenomenal. “Special events of this type attract numerous corporate catering opportunities for companies entertaining VIP guest lists,” the authors inform. “Hospitality tents usually consist of a pregame cocktail party and buffet and a post-game celebration with musical entertainment held in lavishly decorated tents erected at the site. In this case a total of 5,000 covers, at a price of $200 each, for 12-15 separate parties were anticipated.” Horvath and Warner also want you to know that novelties and souvenirs make up an essential part of this, the recreational food service market. “Novelties and souvenirs are a primary market and source of revenue for every stadium food service operator,” say Horvath and Warner. The term, “per capita spending is the measurement used by the industry to evaluate sales potential per attendee at an event,” say the authors. Of course, with the solid revenue figures involved as well as the number of people anticipated for such events, planning is crucial, say Horvath and Warner. Training of staff, purchasing and supply, money and banking, facility access, and equipment, are a few of the elements to be negotiated. Through both graphs and text, Horvath and Warner do provide a fairly detailed outline of what a six-step event plan consists of.

[principles Of Universality, Comprehensiveness And Equity In A Hearing Health Care Service].

This article analyzed whether the practices of hearing health care were consistent with the principles of universality, comprehensiveness and equity from the standpoint of professionals. It involved qualitative research conducted at a Medium Complexity Hearing Health Care Center. A social worker, three speech therapists, a physician and a psychologist constituted the study subjects. Interviews were conducted as well as observation registered in a field diary. The thematic analysis technique was used in the analysis of the material. The analysis of interviews resulted in the construction of the following themes: Universality and access to hearing health, Comprehensive Hearing Health Care and Hearing Health and Equity. The study identified issues that interfere with the quality of service and run counter to the principles of Brazilian Unified Health System. The conclusion reached was that a relatively simple investment in training and professional qualification can bring about significant changes in order to promote a more universal, comprehensive and equitable health service.

A retrospective study of Traumatic Dental Injuries in a Brazilian dental urgency service

Epidemiologic aspects of traumatic dental injuries (TDI) were evaluated in the permanent dentition in a sample of 847 patients treated at the Dental Urgency Service of the Dental School of the Federal University of Goiás, Brazil, between May 2000 and May 2008. The statistical treatment analyzed data from frequency distribution and chi-square test. The level of significance was set at 5% for all analyses. The results showed a higher incident among males (610; 72.01%) with mean age of 6-10 year-old. Uncomplicated crown fracture (without pulp exposure) (502; 26.95%), avulsion (341; 18.30%) and complicated crown fracture (with pulp exposure) (330; 17.71%) were the most prevalent TDI. The prevalence of trauma throughout the years showed proportionality, being observed a larger number of cases between July and September (249; 29.39%). The most affected teeth were the maxillary central incisors (65.65%), followed by the maxillary left lateral incisors (19.67%). In 311 participants (18.25%), only one tooth was involved, while in most patients (536; 81.75%), TDI occurred in more than one tooth. Significant proportion (82.27%) of traumatized teeth presented completely formed root apex. The main etiologic factors involved in TDI were falls (51.71%), traffic accidents (22.90%) and violence (5.67%). Based on the obtained data, it may be concluded that accurate policies of TDI prevention must be established, capable of stimulating the exposure of appropriate protocols for management of these lesions. The prevalence of TDI in Goiânia subpopulation is compared to the prevalence reported in epidemiological studies in others populations.

The Process of Simulation Authoring/Creation by Chemistry Teachers: A Service Learning Experience

Two case studies are presented to describe the process of public school teachers authoring and creating chemistry simulations. They are part of the Virtual Didactic Laboratory for Chemistry, a project developed by the School of the Future of the University of Sao Paulo. the documental analysis of the material produced by two groups of teachers reflects different selection process for both themes and problem-situations when creating simulations. The study demonstrates the potential for chemistry learning with an approach that takes students' everyday lives into account and is based on collaborative work among teachers and researches. Also, from the teachers' perspectives, the possibilities of interaction that a simulation offers for classroom activities are considered.