84,965 research outputs found
Boston Hospitality Review: Spring 2014
Going to School on University Hotels by Matthew Arrants -- The Food Photography Trend: A Discussion of the Popular Trend and Tips on Taking Great Pictures by Laurel GreenïŹeld -- Back to the Front: Improving Guest Experiences at The Langham, Hong Kong by Michael Oshins -- The Healthy Hotel by John D. Murtha -- Southern New Englandâs Middle-Skill Gap: Dilemma for the Hospitality Industry by Erinn D. Tucke
Moving Object Trajectories Meta-Model And Spatio-Temporal Queries
In this paper, a general moving object trajectories framework is put forward
to allow independent applications processing trajectories data benefit from a
high level of interoperability, information sharing as well as an efficient
answer for a wide range of complex trajectory queries. Our proposed meta-model
is based on ontology and event approach, incorporates existing presentations of
trajectory and integrates new patterns like space-time path to describe
activities in geographical space-time. We introduce recursive Region of
Interest concepts and deal mobile objects trajectories with diverse
spatio-temporal sampling protocols and different sensors available that
traditional data model alone are incapable for this purpose.Comment: International Journal of Database Management Systems (IJDMS) Vol.4,
No.2, April 201
THE FOOD SERVICE INDUSTRY: TRENDS AND CHANGING STRUCTURE IN THE NEW MILLENNIUM
By 2010, foodservice establishments are projected to capture 53 percent of consumers' food expenditures, whereas in 1980, foodservice captured less than 40 percent. The foodservice industry accounts for approximately 4 percent of the Gross Domestic Product and about 11 million jobs. It has been rapidly changing due to economic factors, technological advances, and labor matters.1 This overview covers many of the issues and trends affecting the different segments of the foodservice supply chain including the foodservice operators, distributors and food manufacturers. Changing customer demographics are a driving force in the evolution of the foodservice industry. As the baby boomers reach middle age, they do not seem to have time to cook and their children and grandchildren do not seem to have the interest, or talent. The U.S. population in 2000 had over double (3,109) 2 and, with a high value for recreation and pleasure they are pulled out of the kitchen and into the restaurants. An ever-shrinking world also brings variety to menus as cultures and cuisines converge, introducing new flavors and textures. A tight labor market has affected the foodservice industry from top to bottom leading to a derived demand for convenience products from manufacturers. At all links in the chain, companies are experiencing mergers and acquisitions. Operators, manufacturers, and distributors are all fighting for a share of the profits as competition continues to intensify. This review of the foodservice industry incorporates interviews with industry professionals, current information from leading foodservice associations, and predictions from the top industry research firms and consultants.Agribusiness, Industrial Organization,
Stronger Partnerships for Safer Food: An Agenda for Strengthening State and Local Roles in the Nation's Food Safety System
Examines federal, state, and local agencies' responsibilities, strengths, and weaknesses in ensuring food safety. Recommends systemwide reforms to enhance state and local roles and improve surveillance, outbreak response, and regulation and inspection
Word of Mouth, the Importance of Reviews and Ratings in Tourism Marketing
The Internet and social media have given place to what is commonly known as the democratization of content and this phenomenon is changing the way that consumers and companies interact. Business strategies are shifting from influencing consumers directly and induce sales to mediating the influence that Internet users have on each other. A consumer review is âa mixture of fact and opinion, impression and sentiment, found and unfound tidbits, experiences, and even rumorâ (Blackshaw & Nazarro, 2006). Consumers' comments are seen as honest and transparent, but it is their subjective perception what shapes the behavior of other potential consumers. With the emergence of the Internet, tourists search for information and reviews of destinations, hotels or services. Several studies have highlighted the great influence of online reputation through reviews and ratings and how it affects purchasing decisions by others (Schuckert, Liu, & Law, 2015). These reviews are seen as unbiased and trustworthy, and considered to reduce uncertainty and perceived risks (Gretzel & Yoo, 2008; Park & Nicolau, 2015). Before choosing a destination, tourists are likely to spend a significant amount of time searching for information including reviews of other tourists posted on the Internet. The average traveler browses 38 websites prior to purchasing vacation packages (Schaal, 2013), which may include tourism forums, online reviews in booking sites and other generic social media websites such as Facebook and Twitter.Peer reviewedFinal Accepted Versio
Green Jobs in a Sustainable Food System
The U.S. food sector is among the most productive in the world and is a significant driver of our economy. Yet, it's failing us in major ways -- putting public health, livelihoods and our environment at great risk. Obesity and diabetes rates are rising, communities are plagued by food deserts, and agriculture runoff is the biggest source of pollution in our rivers and lakes.The good news is that communities across the country are addressing this crisis in innovative ways. Through different community-based efforts, local activists and food advocates are finding ways to improve community health and environmental outcomes while creating a more economically equitable food system.It is within this context that this report identifies opportunities to transform jobs in the green economy and enhance environmental and economic equity outcomes in the future. The initial analysis promises opportunities for workers to build long-term skills, and emphasizes the importance of linking local efforts to broader regional and national policy platforms. This multi-level engagement and collaboration will help set in motion the systemic changes needed to create a more sustainable and equitable food system
CHANGES IN RETAIL FOOD DELIVERY: SIGNALS FOR PRODUCERS, PROCESSORS AND DISTRIBUTORS
This paper contains two chapters related to changes in retail food delivery and sales. The first discusses trends in consumer demographics and lifestyles and how these continue to drive changes in the way food is prepared and delivered to consumers. Retail stores are responding with new formats: providing more ready to eat foods; more convenient store layouts; lower prices and better service in niche markets across the country. Their demands send signals up the food chain to processors and producers that alter their production and inventory decisions. Electronic information technology speeds these changes and leads to more efficient operation with, allegedly, better service for consumers. The second chapter discusses how advances in information technology affect not only the internal business operations in food firms throughout the food supply chain but also how the product flows and how businesses link their processes together. The reengineering of the food supply chain by way of an industry-wide initiative called "efficient consumer response" (ECR) is explained and analyzed for its motivations and implementation, thus far. The many facets of ECR such as product replenishment and promotion are discussed. Lessons learned from ECR include that it is possible to accommodate the coexistence of firms of various sizes and types, and that the role of trade associations in facilitating industry-wide changes is vital and impressive.Agribusiness, Industrial Organization,
Modeling Taxi Drivers' Behaviour for the Next Destination Prediction
In this paper, we study how to model taxi drivers' behaviour and geographical
information for an interesting and challenging task: the next destination
prediction in a taxi journey. Predicting the next location is a well studied
problem in human mobility, which finds several applications in real-world
scenarios, from optimizing the efficiency of electronic dispatching systems to
predicting and reducing the traffic jam. This task is normally modeled as a
multiclass classification problem, where the goal is to select, among a set of
already known locations, the next taxi destination. We present a Recurrent
Neural Network (RNN) approach that models the taxi drivers' behaviour and
encodes the semantics of visited locations by using geographical information
from Location-Based Social Networks (LBSNs). In particular, RNNs are trained to
predict the exact coordinates of the next destination, overcoming the problem
of producing, in output, a limited set of locations, seen during the training
phase. The proposed approach was tested on the ECML/PKDD Discovery Challenge
2015 dataset - based on the city of Porto -, obtaining better results with
respect to the competition winner, whilst using less information, and on
Manhattan and San Francisco datasets.Comment: preprint version of a paper submitted to IEEE Transactions on
Intelligent Transportation System
Unpacking Knowing Integration: A Practice-based Study in Haute Cuisine
Nous proposons d'analyser l'intégration des connaissances à la source d'un avantage concurrentiel avec une approche pratique des organisations. Alors que la littérature s'est focalisée sur le transfert de connaissances et les relations entre communautés par le biais des objets frontiÚre, nous considérons les relations intra-communauté et la façon dont les acteurs mobilisent, restructurent et créent des connaissances pour l'action. Dans une perspective pratique, la dynamique des connaissances est un phénomÚne situé dans un contexte social donné. Nous nous appuyons sur une phase empirique qualitative, par l'analyse de l'intégration des connaissances lors de la création de nouveaux plats au sein des équipes de cuisiniers de restaurants tri-étoilés.Apprentissage ; Avantage concurrentiel ; Connaissance ; Créativité ; Gastronomie ; Integration ; Transfert
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