Restaurants - Science topic

I'm trying to design a grease trap for some restaurants. I found out how to optimize the inner and outer size of the grease interceptor (trap) using ASME. However, I couldn't find any method to design the baffle and piping design.

I would be pleased if anyone could help me with this topic.

I conducted field study regarding green consumption.

I manipulated 3 types of eco friendly messages and each type of messages was exposed to the restaurant visitors for each week.

So I got the total number of visitors and the total amount of waste for each week.

However, I don't know who visisted the restaurant and how much waste each visitor threw away.

I only got the average amount of waste per visitor.

I want to compare two types of messages were persuasive comparing to control condition.

Without observed data set, can I statistically compare the average values?

Thanks for your help!

Due to strong restrictions, the restaurant business suffers from a large decline in visitors. It is believed that if you apply diversification methods, then he will be able to maintain his main direction. We believe that the restaurant industry will resort to innovative mechanics when robots replace human labor and quadcopters will deliver food.

I want help in completing a survey about the types of organizational culture in restaurants

Do humans who eat food prepared in a restaurant face a higher risk of contracting an illness than those who eat packaged food?

Can any body give any open source links for downloading stock prices of important global hospitality firms and restaurants?

The data should be daily/weekly stock price from August 2019 till August, 2021.

Hello Everyone, I am currently pursuing my PhD at CSE. Recently, I customized a restaurant review dataset from many different websites, Facebook posts etc. I already label the data but after working on it like applying word embedding, classifying the dataset. The result is so poor like 0.49, 0.44, 0.45 from SVM, Logistic Regression and Decision Tree machine learning algorithm.

I want to find some proper websites which write or have some academic or nonacademic resources like magazines and articles about " Restaurants' Waste". Please guide me.

Hi

Wondering if anyone has came across any articles that have attempted to estimate the production of plastics required for hospitality sectors such as restaurants/cafes, hotels, pubs/nightclubs?

Another subject matter would be the % of global plastic waste currently estimated to be produced from the hospitality sector as stated above.

I'd appreciate any pointers, even if it isn't a global stat and is focused on an individual area, as this may help me gather data that is out there.

I've gathered a good few sources from ScienceDirect and the likes already but you can never have to many right? xD

I hope this makes sense, happy to clear up any confusion RE question if there is any

Thanks in Advance

I'm designing a zero-waste restaurant and considering using marble waste to make some tables and a bar countertop.

My clients think it's not "sustainable enough" and I would like to have more info on that.

Thank you for your input.

The on-going Covid-19 pandemic has had devastating economic effects on many industries. However, few have suffered to the same extent as full-service restaurants. Numerous studies have shown that immigrants are over-represented in precarious, hourly food-service jobs. Covid-19 has suddenly intensified the uncertain, stressful and already difficult circumstances of immigrant food service sector workers. Early reports suggest that racialized immigrants and immigrant women have been particularly affected. Indeed, policy experts are predicting that many of the lost jobs will never return. By exploring the role of social capital in helping immigrants in Toronto’s restaurant industry to cope with the industry-specific effects of government-mandated Covid-19 prevention measures (i.e. job loss, furlough, reduced hours, reduced pay) and how these interact with immigration status and settlement trajectories to influence resilience, this research seeks to inform both post-pandemic and foodservice-related policy to make sure that immigrants working in the restaurant industry are do not become the unseen casualties of the pandemic. While anecdotal evidence of home kitchens and platform work to supplement lost jobs exists, it is essential that immigrants are not replacing one precarious job for another. These already marginalized workers deserve and need more targeted training and reskilling to ensure that they are supported and that their human capital is not being wasted.

I would be interested in developing research questions with an eye towards comparative perspectives, both within Canada as well as internationally.

Please weigh in if you have a similar research focus!

I understand that there are already existing commercial products like AGIS and BIO-AMP to resolve this issue. If these are available,I'd like to ask if it's recommended for Nigria's climate,their composition and how soon i can get them for my research project.

With the Covid-19 pandemic situation, several firms have changed the way they operate. For example, some organizations have gone "virtual": several employees work remotely and more items are delivered home instead of being taken from the shelves or restaurant, etc. On the other hand, communities have more struggles and needs. Does the above increase or decrease, change or maintain, past Corporate Social Responsibilities for the Companies around us?

Close and casual contacts are determined after a NSW Health official carries out a risk assessment on the locations where a person with COVID-19 has visited whilst they are infectious. Settings might include public transport, residential homes, restaurants, pubs, cafes and other locations where the person has come into contact with people. Factors involved in the risk assessment include the time spent at the location, activities undertaken, the number of people present, and the size and layout of the setting or location.

If you are a close contact of a person with confirmed COVID-19 infection, you need to be isolated for 14 days after you last saw that person and seek immediate testing. You must self-isolate regardless of the test result. Self-isolating applies to all close contacts, even if you are well. It is important to monitor your health and report any symptoms as early as possible and get tested if new symptoms develop.

If you live in the same household as, or are identified as a close social contact, of the infected person, you should be tested again on day 10-12 of your isolation period. You should continue to self-isolate until you have completed your 14-day isolation period and have received a negative test result.

I am not going to regale you with statistics and lengthy historical perspectives, but merely my own experiences of change.

I remember the UK I grew up in as a child as dull, dreary and conservative. People did the same job all their lives, had one drive, which was eventually to rent or buy a small house. Every house seemed the same, often with a garden to the front and back. The National Health Service changed many things but without black women from the West Indies and Africa it would not have lasted a decade. Although many were subject to abuse and were rarely accepted they helped make the country. Asians arrived from India, Pakistan and Bangladesh bringing beautiful cafes, restaurants and shops that opened until late at night and Sundays. Service industries expanded and London Underground grew. The music changed with Jamaican riffs providing more complicated songs with broken rhythms and ranging cords. British music became the most popular music in the world.

The Britain of today is a hybrid culture. Better music, better clothes, more colourful and more fun. Literature has expanded its horizons, art works are more vibrant. The markets are full of new food, fruits and vegetables. Carnivals fill the streets. All this is very different but ideals of Britishness have survived: professional and educational values, liberal beliefs and an unhindered sennse of justice.

Some people prefer everything to be the same, but change is good. New ideas are always necessary.

What do you think?

Dear coleagues,

Could someone share with me information or help me directly with my assignment for University? Topic is ˝Investigating and reviewving strategies employed by hotels restaurants and pubs to keep their employees motivated¨. There are a ot of material all over the internet, but I would appriciate any good advice and help to do my assignment the best.

#hotel #restaurant #pub #strategie #motivation #employer #employees

Based on an analysis of the last six months' sales, your boss notices that sales of beef products are declining in your chain's restaurants. As beef sales have declined due to several newspaper stories reporting E. coli contamination discovered at area grocery stores, he suggests a survey of area restaurants to see if the situation is pervasive. What do you think of this research suggestion? How, if at all, could you improve on your boss's formulation of the research problem?

A question for quant geographers: Are there good studies on the spatial clustering/co-occurrence of common POIs? I am thinking of the usual example of post offices (planned, dispersed) vs restaurants (unplanned, clustered). #geography #pointsofinterest #giscience

i have a dataset with 104 responses and the tools i am planning to use in spss are average scoring and average ranking analysis along with chi square test. the question used in my questionnaire are likerts scale 1-5 with options (excellent, good, average, fair and poor). can someone tell me how to proceed further and how to use the tools for my research.

I would like to know about how much a tourism firm adopts technology to complement/improve their service products. Where can I get this information?

I am looking for a dataset which has the records of the food materials used by a restaurant. Should also include the cost of the food materials and the material that is wasted.

Taking food waste from restaurants. After crushing it, steaming it at 130 + degree Celsius. Using a patented biomass based steam generation tech. After cooling, an enzyme is added for odor control and compost. 10 days time, it is becoming very good compost. Wanted to know the scientific effects of steaming - understanding it is nanonizing and neutralizing the waste, whether it will help in reducing the methane emissions.

I have to write a research paper on eWOM and brand image in restaurants, what questionnaire I can use? and from where?

Can I use the same questionnaire for the ewom and brand image for online grocery buying?

July 26, 2020: Fauci:

1. Not Social Distancing

2. Not Wearing a Face Mask

3. Being in Large Gatherings

4. Going to Bars

5. Not Washing Your Hands Often

6. Shaking Hands or Hugging

7. Taking Airplanes or Public Transportation

8. Dining Indoors at Restaurants

9. Going to the Gym

10. Ignoring Public Health Guidelines

Can everyone do this?

People usually go out at night to popular restaurants, cafes, sports bars etc in a neighbourhood streets where residential use along local streets has made way to commercial uses. These places are very vibrant and generate a lot of business (day and night) that they have become important nodes in the city but no study has been commissioned by the city authorities on the contribution these streets make to the local economy. It becomes difficult from a planning perspective to plan and regulate some of the night-time activities that occur in these places to mitigate negative externalities. So I wanted to conduct a study of night-time economies but I don't know what's the best approach or methods to use.

I am working on vultures of central India and wish to do modelling of Vulture Restaurants' (VR) requirement in the region. Therefore, looking for a standard model which can use the parameters of area suitability/non-suitability (eg. open area, high ungulate population, low raifall, low carnivore population etc.) for VR and give the most suitable area/place where VR can be established for optimum use.

I shall also be thankful if you could send/indicate relevant literature discussing guidelines of VR establishment.

Thanking you in anticipation

- Jha

A strategy for combatting the corona virus is to increase physical distance among people by working from home, while closing businesses such as taverns and restaurants to slow the progression of the pandemic so as not to overwhelm the health sector and to prevent loss of life among the most vulnerable. And, of course, this is, and should be, the very highest priority. But does this spreading out of costs over a longer time horizon increase the economic cost of the pandemic by putting businesses, especially small ones in the service sector, and those employed therein, under stain for a longer time period? During the Spanish influenza the epidemic ripped through the US population, carrying away over half a million, but the recession of 1918-19 was among the mildest on record. Of course, back then far more production took place within the household as the service sector was far smaller than it is today, and it is this sector that already is beginning to bear great hardship.

On behalf of my student, I am asking for participation in the survey.

"I am a student of the Social Sciences Academy. As part of the diploma seminar, I undertook a study on the attractiveness of Polish restaurants in the context of the modern culinary trend, which is the seasonality of food products. Therefore, I am looking for information that will be very valuable to justify my thesis. I am convinced that you also have this knowledge and experience. That is why I ask you to complete the anonymous survey below, which help me in completing my thesis. Thank you."

Link: https://link.do/kDfZ6

W imieniu mojej studentki proszę o udział w ankiecie.

" Jestem studentką Społecznej Akademii Nauk. W ramach seminarium dyplomowego podjęłam się opracowania dotyczącego atrakcyjności polskich restauracji w kontekście współczesnego trendu kulinarnego, którym jest sezonowość produktów spożywczych. W związku z tym poszukuję informacji, które będą bardzo wartościowe dla uzasadnienia stawianej przeze mnie tezy. Jestem przekonana, że wiedzę tą oraz doświadczenie posiadacie także i Państwo. Dlatego serdecznie proszę o wypełnienie poniższej anonimowej ankiety, przez co, w sposób bardzo istotny, pomożecie mi Państwo w realizacji mojej pracy dyplomowej. Za poświęcony czas z góry serdecznie dziękuję."

Link: https://link.do/LLpZq

64 of my publications , have been removed from my profile . The reason is that i didn't confirm my authorship. That is wrong. I usually confirm my authorship.

I need a help to restaure automatically all my publications.

The issue of food waste (FW) in the global context has an in-depth meaning for sustainability. FW is not an exotic topic anymore, nurtured by the scientific community only. It has economic, social and environmental impacts. It has become a wide topic for debates. FW is met throughout all the food supply chain (FSC). At the end of this chain, at the consumption stage, are the households and the restaurants. FW is social misbehaviour. In Europe, food services (FS) are the second largest FW producer, with 20% of total production - approx. 25.5 million tonnes, annually (EC). Presently, In Romania, where the research is carried out, there are no studies attesting the existence of FW in the FS, especially in the restaurants.

The issue of food waste (FW) in the global context has an in-depth meaning for sustainability. FW is not an exotic topic anymore, nurtured by the scientific community only. It has economic, social and environmental impacts. It has become a wide topic for debates. FW is met throughout all the food supply chain (FSC). At the end of this chain, at the consumption stage, are the households and the restaurants. FW is social misbehaviour. In Europe, FS is the second largest FW producer, with 20% of total production - approx. 25.5 million tonnes, annually. Presently, In Romania, where the research is carried out, there are no studies attesting the existence of FW in the FS, especially in the restaurants.

Presently, In Romania, where the research is carried out, there are no studies attesting the existence of FW in the FS, especially in the restaurants. The only available data is based on approximations.