Behavior In Restaurants
Mostrando 1-12 de 13 artigos, teses e dissertações.
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1. Padrões alimentares de trabalhadores bancários e sua associação com fatores socioeconômicos, comportamentais e laborais
Resumo O presente artigo busca avaliar o consumo alimentar de trabalhadores bancários e sua associação com fatores socioeconômicos, comportamentais e laborais. Trata-se de um estudo transversal com 515 bancários. Para avaliar o consumo alimentar foi utilizado Questionário de Frequência Alimentar semiquantitativo, empregando-se a análise de componente
Ciênc. saúde coletiva. Publicado em: 26/09/2019
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2. Relationship between the price of fish and its quality attributes: a study within a community at the University of São Paulo, Brazil
The aim of this study was to evaluate the associations between the products' market price and attributes related to fish purchase and consumption within a university community in Brazil. A structured questionnaire consisting of a five-point Likert scale was used. It was previously tested and made available to the university community via the Internet. The sa
Food Sci. Technol. Publicado em: 02/08/2013
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3. Riscos percebidos pelo consumidor e estratégias para minimizá-los no consumo de saladas de horataliças cruas em restaurantes à la carte / Risks perceived by the consumer and strategies to minimize them in the consumption of raw vegetable salads in full-service restaurants
The standard diet of the Brazilian population has been characterized, amongst other aspects, by a reduced consumption of vegetables and by an increasing number of meals eaten away from home, and hence the use of food services could represent an opportunity to include a variety of vegetables in the diet. Consumer behavior when eating away from home has been l
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/05/2012
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4. Incivilidade à mesa?: comer com desconhecidos
A presente pesquisa tem como objeto as relações estabelecidas entre indivíduos que não se conhecem, em restaurantes no centro da cidade de Uberlândia - MG. Foi realizada a partir da perspectiva do estudo do cotidiano como forma de perceber as experiências do homem comum e suas vivências nos processos de mudança social. Por meio de observações e ent
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 06/03/2012
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5. Aprendizagens, orientação por erros e perfil do empreendedor: Um estudo em empreendedores de PME de Gastronomia de Fortaleza-CE. / Learning, guidance errors and profile of the entrepreneur: A study of entrepreneurs in SMEs Gastronomy Fortaleza-CE.
This study sought to find out about what entrepreneurs of small and medium business assets of cuisine (restaurants) have learned from their experiences and their mistakes. Starting from point which is not given due importance to "walk" the entrepreneur, but their products (projects) and that their "success", watched by a profile of entrepreneur, this which g
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 01/04/2011
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6. VISUALLY-IMPAIRED PEOPLE AND CONSUMPTION IN RESTAURANTS: A CONJOINT ANALYSIS STUDY / PESSOAS COM DEFICIÊNCIA VISUAL E CONSUMO EM RESTAURANTES: UM ESTUDO UTILIZANDO ANÁLISE CONJUNTA
O presente estudo teve como objetivo principal determinar a importância relativa que as pessoas com deficiência visual dão aos atributos do serviço de restaurantes em momentos de lazer e a utilidade associada por tais consumidores aos níveis desses atributos. Para atingir esse objetivo, a parte empírica da pesquisa foi dividida em três etapas. Na prim
Publicado em: 2010
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7. Restaurantes: estudo sobre o aproveitamento da matéria-prima e impactos das sobras no meio ambiente
Commercial restaurants produce, when they prepare and serve meals, several residues, which are managed by different ways. It was search to investigate the planning grade adapted to the implantation, the behavior of the utilization on the raw material, the utilization of the leftovers and finally, the residues generated in restaurants from Campos do Jordão,
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 19/05/2008
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8. ProduÃÃo de Alface Americana Utilizando Mulching Dupla Face, sob Diferentes TensÃes de Ãgua no Solo / Crisphead lettuce production using double face mulching, under different soil water tensions, in Lavras, MG.
GEISENHOFF, Luciano Oliveira. Crisphead lettuce production using double face mulching, under different soil water tensions, in Lavras, MG. 2008. 77p. Dissertation (Master in Agricultural Engineering/Water Engineering and soil) - Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil. Lettuce is the main horticultural plant in Brazil, both in t
Publicado em: 2008
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9. Pro-Environmental Behavior: The post-consuming of food packaging used by restaurants / COMPORTAMENTO PRÃ-AMBIENTAL: o pÃs-consumo de embalagens de alimentos utilizadas em restaurantes
This study approaches pro-environmental behavior aspects and the variables that can influence it, regarding generation and destiny of solid residues originated on restaurant activities in the city of Campos do JordÃo, SP, as seen by restaurant owners and employees. The adopted methodology was the Stern proposal to classify the pro-environmental behavior wit
Publicado em: 2007
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10. Tabagismo e políticas públicas: uma análise sobre a lógica de diferentes estabelecimentos do ramo de entretenimento sobre a proibição de fumar em ambientes fechados
Tobacco use may be considered a global epidemic and has a great impact on health as well as social, economic and sanitarian consequences. Besides the damage to smokers health, second hand smoke is very critical to collective health and environment. It is the third leading preventable cause of death in the world. Tobacco control is a public health issue and h
Publicado em: 2007
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11. Consumo de experiências em cenários temáticos : um estudo sobre restaurantes de comida japonesa
The service environments have presented itself like symbolic interaction spaces between client and organizations. The social dimensions, of design and environmentals that compound atmosphere of retail provide consumption experiences that may attract or move away the consumers. On the basis of survey research, the objective of this argument is to verify which
Publicado em: 2006
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12. Ergonomic analysis of the constructed environment of public use: a study of case in restaurants of the City of Recife-PE / AnÃlise ergonÃmica do ambiente construÃdo de uso pÃblico : um estudo de caso em restaurantes da cidade do Recife-PE
Throughout the years, we have been increasingly witnessing innumerable changes and improvement in which concerns civil construction and architecture both in general terms, and in their processes and techniques. However, although such advances have overcome cultural barriers, they do not seem to be surpassing the barriers of sensibility with respect to human
Publicado em: 2003