Purpose: The purpose of this study is to assess the evolution of restaurant locations in the city of Hamilton over a 12-year period (1996 to 2008) using GIS techniques. Retail theories such as central place, spatial interaction and principle of minimum differentiation are applied to the restaurant setting. Design/methodology/approach: A database of restaurants was compiled using the NZ yellow pages and contained 981 entries that consisted mainly of location addresses and types of cuisine. This paper focuses on locational patterns only. Findings: A process of geo-coding and clustering enabled the identification of two clustering periods over 12 years for city restaurants, indicating locational patterns of agglomeration within a short walking distance of the CBD and spill over effects to the north of the city. Research limitations/implications: The data do not allow statistical analysis of the variables causing the clustering but offer a visual description of the evolution. Explanations are offered on the possible planning regimes, retail provision and population changes that may explain this evolution. Practical implications: The findings allow identification of land use patterns in Hamilton city and potential areas where new restaurants could be developed. Also, the usefulness of geo-coded data in identifying clustering effects is highlighted. Originality/value: Existing location studies relate mostly to site selection criteria in the retailing industry while few have considered the evolution of restaurant locations in a specific geographic area. This paper offers a case study of Hamilton city and highlights the usefulness of GIS techniques in understanding locational patterns.
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Binnen het projectonderwijs wordt nog vaak drooggezwommen. Enerzijds door de verstrekte projectopdrachten anderzijds door de suboptimalisatie van oplossingen. Deze zijn namelijk sterk afhankelijk van de verbonden modules en docenten. In de praktijk zijn de oplossingen echter altijd een afweging van tijd, geld en kwaliteit. Onze Human Engineers leren om daar op een goede manier mee om te gaan. Dit door de integratiemodule Integrated Product Development (IPD). IPD is een multidisciplinair project waarbij studenten van verschillende Fontys Instituten werken aan de commercikle en technische uitwerking van een bedrijfsopdracht. Marktonderzoek, doelgroep bepaling en productspecificatie zijn een vast onderdeel van een IPD project evenals het ontwerpen en bouwen van een prototype en het financieel onderbouwen van een Go/NO go advies aan de ondernemer. Het project vindt plaats in het laatste onderwijssemester, net vssr het afstuderen en is dus te zien als een open project met een bedrijf als opdrachtgever. De Human Engineering studenten zijn in deze projecten de verbindende schakel. De specialisten in de projectgroepen, de technische studenten, willen nogal eens zoeken naar mooie oplossingen vooral in technische zin. Daarbij gaan ze vaak volledig voorbij aan het belang van de ondernemer (winst maken) en het belang van de klant (kwaliteit en bedieningsgemak). Ook het projectwerk heeft een enorme sprong vooruit gemaakt door het team uit te breiden met Human Engineers. De Human Engineering studenten focussen vooral ook op het halen van targets (kosten) en deadlines (tijd), het maken en nakomen van afspraken en de communicatie binnen de groep en naar buiten toe (ondernemer en klant). Huidige studenten en alumni geven aan dat het project zeer realistisch is en dat het vergelijkbaar is met problemen die ze in hun werk tegen komen. Zeker blijven doen is hun advies. Organisatorisch vergt het wel een en ander omdat er bijvoorbeeld afstemming dient te komen tussen de verschillende instituten met betrekking tot: beoordeling van de studenten, afstemmen van lesroosters en vergoeding voor docenten. Ook het onderhouden van bedrijfsrelaties om bijvoorbeeld aan de opdrachten te komen blijft een moeilijke, tijdrovende zaak.
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The central aim of this thesis was to increase understanding of designing vocational learning environments at the school–work boundary. Four studies were conducted, focusing on learning environment designs at the school–work boundary and on design considerations of the actors involved in their construction, both from the world of school and the world of work.
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Purpose: This paper aims to explore the phenomenon of molecular gastronomy by conducting empirical research focusing on renowned chefs. Design/methodology/approach: The approach taken is a literature review summarising past culinary innovations then the paper focuses on the origins and evolution of molecular gastronomy, followed by 18 phenomenological interviews with a snowball sample of world class chefs from across Europe. Findings: There is far greater confusion about what molecular gastronomy might be than is implied in previous studies. The term has become wrongly used to describe a possible culinary movement mainly as a result of media influence. Leading chefs, whose new restaurant concepts have become associated with it, reject the term. Research limitations/implications: With only 20 years of history molecular gastronomy is still a comparatively new phenomenon. This initial research presents a clear picture of its evolution so far and the increasing confusion the use of the term has created. It is still far too early to decide if these are heralding a new gastronomic movement. Practical implications: Although molecular gastronomy itself may not provide a foundation for a genuine and lasting development of cuisine it is generating fascination with the fundamental science and techniques of cuisine and showy culinary alchemy. As with nouvelle cuisine poor quality copycat chefs could bring into disrepute the reputation and practices of those who are at the vanguard of culinary and restaurant innovation. Originality/value: This paper is the first widespread primary study, across five countries, into recognised exceptional chefs' understanding of molecular gastronomy. It clarifies that molecular gastronomy was never intended to be the foundation of a culinary movement and identifies four key elements for the development of lasting cuisine movements and trends.
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We explore the role of restaurants and food events in promoting local and regional gastronomy in the Minho region in Northern Portugal. Interviews with restaurant owners and event organizers in this mainly rural region reveal that innovation is driven mainly by changing consumer tastes, but also con-strained by consumer expectations of low prices. Restaurants maintain a family-run structure, also due to a lack of human resources. The main thrust of innovation lies in creating a convivial atmosphere, but there is less emphasis on locally produced food ingredients. In the long run this may undermine the regional food culture and its authenticity, despite the perceived importance of tradition.
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The focus of the thesis is an exploration into students’ vocational knowledge in the context of Dutch vocational education and training (VET). The reason students’ vocational knowledge requires exploration is because there is no consensus among scholars in the field of VET about how to theorise the nature of students’ vocational knowledge; most (not all) scholars rely on dichotomous conceptualisations, such as theory versus practice, general versus specific or explicit versus implicit. However, such commonly used dichotomies are not very helpful to understand the complex nature of vocational knowledge. Vocational knowledge is more than putting bits of theoretical and practical knowledge together, it is characterised by sometimes-intimate relationships between knowledge and actions. As a result of the above-mentioned gap in the VET literature, there is little empirical research on how VET students develop vocational knowledge and the extent to which this is occupation-specific knowledge. To understand students’ vocational knowledge, four different aims are formulated and carried out in four studies. The aim of the first study is to identify powerful vocational learning environments to enable the selection of a case that represents high quality vocational learning and teaching. With an eye on analysing students’ vocational knowledge, the second study aims to conceptualise the nature of vocational knowledge that avoids dichotomies. Therefore, two conceptual frameworks are integrated; the idea of contextualising is introduced which is based on cultural-historical theory to highlight the crucial role activity plays in knowledge development and to understand the relationships between the mind (i.e., what people think (and feel)), and action (i.e., what people do). Secondly, the theory is supplemented with ideas from inferentialism, a philosophical semantic theory of meaning to provide a useful way to focus on students’ processes of knowing and to reveal students’ vocational knowledge in terms of ongoing reasoning processes. The third study uses the conceptualisation of vocational knowledge to explore how students develop vocational knowledge in occupational practice, and to illustrate the process of contextualising. The forth study aims to describe what characterises students’ vocational knowledge using an analytic framework that distinguishes between occupation-specific knowledge components and qualities. This thesis contributes to research scholarship in the field of VET and an understanding of students’ vocational knowledge in practice. The theoretical framework of contextualising supplemented with inferentialism provides an alternative way to focus on students’ processes of knowing and helps to reveal students’ vocational knowledge in terms of reasoning processes. The empirical explorations and illustrations of students’ vocational knowledge contribute to the scholarly literature and practice on understanding the nature of vocational knowledge, how students develop vocational knowledge and what characterises their vocational knowledge. The intention to introduce the idea of contextualising is not about reinventing the wheel but rather an attempt to understand how it turns and how it functions. The intention of this thesis is to encourage dialogue and move the debate about the nature of vocational knowledge further, and hence, to provide some “food for thought”.
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Interventions for older people are often not evaluated and, if evaluated, are not proven successful. Based on a systematic literature review and two qualitative studies about the social needs of older people, an intervention has been developed, implemented, and evaluated. Important social needs that emerged from these studies are connectedness, meaningfulness, and independence.
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This paper identifies dimensions of perceived cleanliness and subsequently presents a scale for measuring perceived cleanliness in service environments. The cleanliness perceptions scale (CPS) is more comprehensive than existing scales, which focus on how customers perceive the cleanliness of specific interior elements, thereby ignoring other dimensions, including the aesthetic quality of a service environment. Whereas existing scales are intended restaurants and hotels, the CPS was specifically developed for the facilities management industry, which is responsible for cleanliness in a wide variety of service environments. A qualitative study followed by two quantitative studies resulted in the twelve-item CPS, which covers the three dimensions of perceived cleanliness: cleaned, fresh, and uncluttered.
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The Heating Ventilation and Air Conditioning (HVAC) sector is responsible for a large part of the total worldwide energy consumption, a significant part of which is caused by incorrect operation of controls and maintenance. HVAC systems are becoming increasingly complex, especially due to multi-commodity energy sources, and as a result, the chance of failures in systems and controls will increase. Therefore, systems that diagnose energy performance are of paramount importance. However, despite much research on Fault Detection and Diagnosis (FDD) methods for HVAC systems, they are rarely applied. One major reason is that proposed methods are different from the approaches taken by HVAC designers who employ process and instrumentation diagrams (P&IDs). This led to the following main research question: Which FDD architecture is suitable for HVAC systems in general to support the set up and implementation of FDD methods, including energy performance diagnosis? First, an energy performance FDD architecture based on information embedded in P&IDs was elaborated. The new FDD method, called the 4S3F method, combines systems theory with data analysis. In the 4S3F method, the detection and diagnosis phases are separated. The symptoms and faults are classified into 4 types of symptoms (deviations from balance equations, operating states (OS) and energy performance (EP), and additional information) and 3 types of faults (component, control and model faults). Second, the 4S3F method has been tested in four case studies. In the first case study, the symptom detection part was tested using historical Building Management System (BMS) data for a whole year: the combined heat and power plant of the THUAS (The Hague University of Applied Sciences) building in Delft, including an aquifer thermal energy storage (ATES) system, a heat pump, a gas boiler and hot and cold water hydronic systems. This case study showed that balance, EP and OS symptoms can be extracted from the P&ID and the presence of symptoms detected. In the second case study, a proof of principle of the fault diagnosis part of the 4S3F method was successfully performed on the same HVAC system extracting possible component and control faults from the P&ID. A Bayesian Network diagnostic, which mimics the way of diagnosis by HVAC engineers, was applied to identify the probability of all possible faults by interpreting the symptoms. The diagnostic Bayesian network (DBN) was set up in accordance with the P&ID, i.e., with the same structure. Energy savings from fault corrections were estimated to be up to 25% of the primary energy consumption, while the HVAC system was initially considered to have an excellent performance. In the third case study, a demand-driven ventilation system (DCV) was analysed. The analysis showed that the 4S3F method works also to identify faults on an air ventilation system.
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The shift towards a more sustainable circular economy will require innovations. While SMEs can contribute to this development, financing innovations within SMEs is difficult. Various authors have not ed moreover that the concept of the circular economy has further increased the complexity of investment decisions concerning sustainable innovations, due to the multiple value creation and new business models involved . On the other hand
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