Fluorescence Spectroscopy for the Analysis of Spirit Drinks

There are many prescribed methods for the analysis of important components and parameters of spirit drinks. Nevertheless, there is a continuous search for new rapid and simple alternative methods that can be used together with recommended methods. The aim of the chapter is to make a review about themes such as quantification of individual components in the spirit drinks, classification of spirit drinks, and determination of adulterants. The chapter shows that fluorescence spectroscopy has a significant potential for being used in spirit drink research because many alcoholic beverage products contain intrinsic fluorophores. Fluorescence spectroscopy allows the determination of some compounds at concentration as low as 0.1–1 μg/L often without sample preparation, there is no use of chemicals and the time of analysis can be very short. The combination of fluorescence data with chemometric tools is a promising approach for the classification of spirit drinks and for the detection of spirit drink adulteration

Analysis and design of Business Intelligence solution for entrepreneur in hospitality

Práce se zabývá vytvořením Self Service Business Intelligence řešení pro společnost podnikající v pohostinství, což je zároveň jejím primárním cílem. První část práce se zabývá analýzou sektoru pohostinství. Nejprve je odvětví charakterizováno obecně. Práce se zabývá historickým vývojem odvětví a detailnější charakteristikou současného stavu včetně provedení rešerše druhů konceptů podniků na trhu. Následně je oblast v práci zkoumána z několika makroekonomických ukazatelů, přesněji z pohledu HDP, zaměstnanosti a inflace. Další část práce se věnuje řízení provozu podniku v pohostinství. V rámci ní jsou definovány jednotlivé oblasti řízení podniku. V rámci jednotlivých oblastí jsou představeny stěžejní úlohy. Práce navazuje představením rolí v rámci organizační struktury podniku a nakonec dokumenty, které jsou nezbytné pro provozování podniku nebo které vznikají při samotném provozu. Poslední částí práce je pak samotné Self Service Business Intelligence řešení pro konkrétního podnikatele v oblasti pohostinství. Řešení předchází jeho návrh v podobě vymezení dimenzí a ukazatelů a jejich namodelováním v multidimenzionálním modelu. Předpokládaný výsledek práce přináší přidanou hodnotu především pro samotnou společnost, pro kterou je SSBI řešení vytvořeno. Práce však může sloužit i pro ostatní podnikatele v tomto odvětví jako podklad pro vytvoření SSBI řešení v jejich podniku. V neposlední řadě také pro zájemce o problematiku Business Intelligence.The main aim of the bachelor thesis is to create Self-Service Business Intelligence solution for a company operating in the hospitality industry. The first part of the work analyses the hospitality sector. The work monitors the historical development of the industry and a more detailed description of the current state, including research into the types of business concepts in the market. Subsequently, the hospitality industry is analysed from several macroeconomic indicators, specifically from the GDP, employment, and inflation perspective. The next part of the work focuses on managing hospitality business operations. The areas of business management are defined, and key tasks are presented within each area. The work continues with the introduction of roles within the organizational structure of the business and, finally, documents that are essential for the operation of the business or that arise during operation. The last part of the work is the actual Self-Service Business Intelligence solution for the entrepreneur in the hospitality industry. The solution precedes its design by defining dimensions and indicators and modelling them in a multidimensional model. The expected outcome will primarily help the company owner for whom the SSBI solution is created. However, the work can also serve other entrepreneurs in this industry as a basis for creating SSBI solutions in their business. It is also for those interested in Business Intelligence

Food foreign body injuries

Rationale and aim: The purpose of this study is to acquire a better understanding of Food Foreign Bodies (FFB) injuries in children characterizing the risk of complications and prolonged hospitalization due to food items according to patients' characteristics, circumstances of the accident, Foreign Body (FB) features and FB location, as emerging from the SUSY Safe Web-Registry. Methods: The present study uses data provided by the SUSY Safe Project, a DG SANCO co-funded project started in February 2005, which was aimed at establishing an international registry of cases of Foreign Bodies (FB) injuries in children aged 0-14 years. The analysis was carried out on injuries due to a food item.FB location was reported according to ICD9-CM code: ears (ICD931), nose (ICD932), pharynx and larynx (ICD933) trachea, bronchi and lungs (ICD934), mouth, esophagus and stomach (ICD935).Age and gender injury distributions were assessed. Data regarding adult supervision and activity before injury were also evaluated. FBs which most frequently cause complications were identified. The association between children age, adult presence, object characteristics and hospitalization/complications was computed using unweighted odds ratios and the related 95% confidence intervals. Results: 16,878 FB injuries occurred in children aged 0-14 years have been recorded in the SUSY Safe databases. FB type was specified in 10,564 cases; among them 2744 (26%) were due to a food item. FB site was recorded in 1344 cases: FB was located in the ears in 99 patients, while 1140 occurred in the upper and lower respiratory tract; finally, 105 food items were removed from mouth, esophagus and stomach. Complications occurred in 176 cases and the most documented was pulmonary or bronchial infections (23%) followed emphysema or atelectasis and by and asthma (7%). Bones were the commonest retrieved FFB encountered in this study, while nuts seem to be the FFB most frequently associated to complications. Conclusions: On the basis of this study we make the strong recommendation that parents should be adequately educated and provide age-appropriate food to their children and be present in order to supervise them during eating especially during a critical period ranging from 2 to 3 years of age