Search results for "catering"

Ash in composting of source-separated catering waste.

2004

Our earlier experiments in small composters (220 l) indicated the favourable effect of ash from co-incineration of sorted dry waste on the composting of catering waste. The aim of this new study was to clarify further, at a scale of 10 m3, the feasibility of using similar ash as an additive in composting.Source-separated catering waste was mixed with bulking agent (peat and wood chips) and fuel ash from a small (4 MW) district heating power plant. Three compost mixes (CM) were obtained: CM I with 0%, CM II with 10% and CM III with 20 wt.% of fuel ash. These three different mixes were composted in a 10-m3 drum composter as three parallel experiments for 2 weeks each, from January to April 20…

Révéler la capacité à agir des acteurs de la restauration collective

2017

Paroles de chef : modèles communicationnels d’une organisation professionnelle

2016

Dans un restaurant, communiquer correspond à informer la clientèle, dialoguer avec elle, collaborer avec les équipes, et diffuser une image du restaurant, des mets et du chef. La communication apparente du chef de cuisine précise le lien qui existe entre lui et son personnel, lui et les clients, lui et les fournisseurs, et plus rarement entre lui et les médias ou supports de communication. Apportant la communication organisationnelle, formelle et normative, auprès de ses subalternes comme de ses fournisseurs, le chef cuisinier tente de diffuser une communication mi-naturelle afin de parfaire une certaine convivialité, et mi-formelle afin de transmettre ou confirmer son savoir-faire. Il s’ag…

Consumer selection of vegetarian food in restaurants

2015

Development, which began from agricultural and industrial revolutions has improved and eased human lives on this planet. But the massive growth of the human population has caused some serious environmental impacts on our planet. Millions of hectares of forests have been converted into arable land, fresh water resources are decreasing and oceans are getting overfished, while the demand for food continues to grow. Agriculture is the most important contributor to the climate change and global meat production sector causes more greenhouse gases to the atmosphere than transport. By reducing the consumption of meat and increasing the proportion of vegetables in human diets, the environmental impa…

Kauppaneuvos Soili Suonoja (1944–), Amica Ravintolat Oy:n toimitusjohtaja

2011

Retoriskās iezīmes veselīgās ēdināšanas uzņēmumu interneta reklāmas rakstos

2022

Retorisko iezīmju lietojums pārliecināšanas nolūkā tiek praktizēts jau tūkstošiem gadu. Pirmās teorijas par ietekmēšanas rīkiem tika zinātniski klasificētas Senajā Grieķijā, kad filozofi raksturoja, ko nozīmē runāt ētiski, loģiski un pārliecinoši. Līdz pat šai dienai šo filozofu darbs tiek uzskatīts par pamatu retorikas zinātnei. Retorisko iezīmju klātbūtne valodā ir dabiska un visuresoša, tomēr mūsdienās tā ir plaši pielietota prakse dažādās nozarēs, ieskaitot reklāmdošanu. Šī darba mērķis ir pētīt retorisko iezīmju biežumu un dažādību veselīgo ēdināšanas kompāniju tiešsaistes reklāmrakstos. Diskursa analīze apstiprina, ka retorisko iezīmju lietojums mūsdienu reklāmrakstos ir plašs, daudzp…