These results hold up when using several different sources of variation in the data. We interpret these findings within a model of employment determination. The model implies that minimum wage hikes cause employment to fall and prices to rise if labor markets are competitive but potential. Full Text Available Nowadays, the amount of waste generated and its proper final destination is one of the greatest environmental issues.
The higher education institutions are an important source of waste due to its diversity of teaching, researching and extension activities undertaken by academic world. The university restaurant supplies meals to the university community and ends up generating a kind of waste similar to the domestic waste, but in a bigger amount. education institution in southern Brazil and provide a diagnostic of the current waste management. The data were obtained through a characterization process of the solid waste generated in one week an interview with the responsible managers and direct observation of the local structure. existence of a Management Plan for Solid Waste, as well as a lack of practices relative to its management.
The waste segregation is impaired due the lack of specific and labeled bins, besides the overworked employees. The paper concludes that the organic waste could be treated by composting. It is recommended the formulation and implementation of an integrated management plan for solid waste in order to provide adequate infrastructure for waste management in the school restaurant.
Details of the arrangements to ensure the provision of a restaurant service during the Ascension and Whitsuntide weekends are given below. On all the days indicated, hot meals will be served from 11h30 to 14h00 and 18h00 to 19h30. RESTAURANT SATELLITE CAFETERIAS KIOSQUE No. Restaurant Supervisory Committee Tel. We consider the learning strategies to be similar for all the agents and assume that each follow the same probabilistic or stochastic strategy dependent on the information of the past successes in the game.
The numerical results for utilization fraction of the services in some limiti. Full Text Available The hospitality industry represents one of the most dynamic sectors of the contemporary society, with an emphasised role in the process of globalization. Currently, the hospitality industry does not only face the challenges of the economic crisis but the changes in the market, the consumers behaviour and the technological trends, too. That is why, in this time, it is extremely important to apply the management accounting and the cost calculation in any entity in the hospitality industry in order to cope with the market challenges. The main services are performed through the hospitality industry: the accommodation and the restauration. These services satisfy the vital needs of the tourists, but this industry must meet other needs or requests such as the acknowledgement of the social status, the desire to know other cultures or traditions, to spend free time in a pleasant manner etc.
Our intention and goal in the current article is to approach an image of the CVP analysis in the decision making process with an emphasis on the restauration in the hospitality industry. In order to cope with this critical time, the competition and to achieve the profits estimated, the managers in the hospitality industry can apply the CVP analysis, one of the simplest and most useful analytical instruments. The paper will tackle with the problem of the break even point in a restaurant, one of the main indicators of the CVP model and also the possibility of the decision making process orientation.
Der vil i artiklen blive stillet skarpt på begrebet benchmarking ved at præsentere og diskutere forskellige facetter af det. Der vil blive redegjort for fire forskellige anvendelser af benchmarking for at vise begrebets bredde og væsentligheden af at klarlægge formålet med et benchmarkingprojekt. inden man går i gang. brugen af intern hhv.
