Search results for "catering"
showing 10 items of 16 documents
Energy and environmental life cycle assessment of an institutional catering service: An Italian case study
2019
Food production is recognised as one of the major drivers for global environmental pressure. In the last years, changes in consumption models result in an increasing population consuming food out of home that pose the catering service sector at the centre of the European Union policies aimed at improving the environmental sustainability of the food sector. In this framework, better technical knowledge on the environmental impacts of catering service is essential in order to identify potential actions towards a more sustainable food sector. This article presents an environmental assessment of a school catering service operating in Italy and delivering approximately 2,518,128 meals per year. …
Energy and environmental assessment of the institutional catering in Lombardy (Italy)
2018
Climate change calls for decisive actions to match sustainable development goals, among which key factors are the reduction of energy consumption and carbon footprint. Agri-food sector is one of the main priority areas contained in the European Sustainable Production and Consumption policies, aiming to create more sustainable consumption and production patterns and pushing for environmental international agreements for climate change mitigation and national laws for the efficient use of resources. Public restoration plays a central role in the food consumption sector, at least in developed countries. In particular, institutional catering is playing a relevant role in outdoor meals provided …
Psychological ownership and entrepreneurial drive : at the Jyväskylä City Catering Unit
2007
Ibis et Courtepaille : les déclinaisons de la formation continue
2004
L'hôtellerie, la restauration et les cafés se caractérisent par un taux d'accès à la formation plus faible que la moyenne nationale. Les chaînes Ibis et Courtepaille se distinguent de ce secteur en proposant de nombreuses actions de formation qui se déroulent sur le temps de travail des salariés, au sein même de l'établissement, ou parfois à l'extérieur (Académie Accor en région parisienne pour Ibis). Elles sont diversement considérées sur le terrain : elles constituent des formations à part entière et les salarié-es en parlent au même titre qu'un stage professionnel, d'autres n'y voient que de pures séances d'information, d'adaptation au poste de travail, certain-es enfin les considèrent c…
Antibiotic-Resistant Gram Negative Bacilli in Meals Delivered at a General Hospital, Italy
2009
This study aimed at detecting the presence of antibiotic-resistant Gram-negatives in samples of meals delivered at the University General Hospital of Palermo, Italy. Antibiotic resistant Gram negatives were isolated in July—September 2007 ffrom cold dishes and food contact surfaces and utensils. Bacterial strains were submitted to susceptibility test and subtyped by random amplification of polymorphic DNA (RAPD). Forty-six of 55 (83.6%) food samples and 14 of 17 (82.3%) environmental swabs were culture positive for Gram negative bacilli resistant to at least one group of antibacterial drugs. A total of 134 antibiotic resistant strains, 51 fermenters and 83 non-fermenters, were recovered. Fe…
Territoire, formation, gouvernance : des relations complexes et paradoxales
2003
andré Giffard und Christine Guégnard, Gebiet, Ausbildung, Führungsstil : ain komplexes und paradoxes Beziehungsgeflecht. Die Einführung eines neuartigen Weiterbildungspraktikums dient den Autoren dieses Beitrags als Grundlage, die politischen Strategien einer Gebiets-körperschaft in Sachen Berufsbildung zu beschreiben. Anhand der Kontakte und Beziehungen zwischen dem Regionalrat von Burgund, der staatlich anerkannten Organisation zur Abgabenverwaltung des Hotel- und Gaststättengewerbes, einem lokalen Ausbildungszentrum des staatlichen Schulwesens sowie einer regionalen arbeitsmarkt- und bildungspolitischen Beobachtungsstelle sollen die dabei existierenden Arten der Beziehung und Formen der …
L'apport de la finance d'entreprise comportementale à l'explication de la politique de dividendes
2020
Behavioural corporate finance is an area that has attracted a lot of interest from financial economists, psychologists and neuroscientists over the past decade. This research falls within the scope of behavioural corporate finance, which proves to be an new and promising field of research. The question of dividends, although recurrent, continues to occupy an axiological position in recent research in Finance. Since 2015, France has been considered as one of the most generous countries in terms of dividend distribution in the European Union (EU). At this level, it is a question of research aimed at delimiting the real contours of the determinants of the decision and the amount of the dividen…
Exploring alternative approaches in service industries: the role of entrepreneurship
2008
Today, it is widely recognised that the success and vitality of the service sector are essential factors in measuring an economy’s progress, its quality, and its future expectations. It not only im...
Estudio del estado nutricional de estudiantes de educación primaria y secundaria de la provincia de Valencia y su relación con la adherencia a la Die…
2014
Introducción: La obesidad infantil está alcanzando cifras muy elevadas entre la población infantil española favoreciendo la obesidad en la edad adulta. El objetivo del presente estudio es conocer el estado nutricional de estudiantes de seis colegios de la provincia de Valencia y su grado de adhesión a la Dieta Mediterránea (DM).Material y métodos: Estudio transversal en el que participaron 777 estudiantes, 49,9% eran chicos y 50,1% chicas con edades comprendidas entre 8 y 16 años. Se determinó el peso y la altura de cada participante y se calculó el Índice de Masa Corporal (IMC). A partir del IMC se calculó el Z-score. Para determinar el grado de adhesión a la DM se utilizó el test KidMed.R…
Instruments for Wine Promotion in Upscale Restaurants
2010
In recent years, wine marketing has assumed an increasingly important role in restaurants. The growing complexity of the supply of wines determines that consumer choice is conditioned by wine labels included in the wine list and the influence of the waiter. The objective of this study is to identify and characterize how a wine list is prepared and displayed for wine promotion by upscale restaurants, depending on the presence of wine specialists on staff. As a result, it is observed that the content and design of the wine list is largely conditioned by the presence of a sommelier, since the ways used for promoting wines in the wine lists differ across restaurants.