scholarly journals Public Coordination and Institution Innovation: An Institutional Approach for Hub-and-Spokes Logistics Network in the Greater Bay Area

2019 ◽  
Vol 3 (2) ◽  
pp. 39
Author(s):  
Chua Yee Hong ◽  
Hao Yu Fan
Author(s):  
Sheigla Murphy ◽  
Paloma Sales ◽  
Micheline Duterte ◽  
Camille Jacinto

2003 ◽  
pp. 65-77 ◽  
Author(s):  
P. Kryuchkova

The existing trend to increase the administrative barriers in Russia is analyzed in the article. The factors of stable reproduction of the administrative barriers and the possibilities of their destruction are examined. The general institutional approach to overcoming administrative barriers is formulated. The recommendations for the debureaucratization policy are elaborated on the basis of the analysis of formal procedures and regulation forms and instruments in Australia.


2018 ◽  
Vol 2 (1) ◽  
pp. 65-69
Author(s):  
Moh Fachri

Learning process is the most important part in education as an effort to mature learners, The success of the learning process becomes a benchmark achievement of learning objectives. To know the achievement of the success of learning objectives, it must be done evaluation / assessment. In particular the purpose of evaluation to determine the progress of learning outcomes of learners after following the learning, as well as to determine the level of effectiveness and efficiency of methods, strategies that teachers use in learning. Evaluation of learning has an important and strategic meaning in education, because the learning process becomes meaningful, as well as its evaluation results can be used as a basis to determine the next step, for teachers, principals, institutions, parents, and government. The importance of learning evaluation can be seen from the approach of the learning process, the characteristics of professional educators, and the institutional approach, but it can also be seen from its purpose, function and principles and the validity and reliability of its evaluation tool.


Author(s):  
Kok-Chor Tan

The ‘institutional approach’ to justice holds that persons’ responsibility of justice is primarily to support, maintain, and comply with the rules of just institutions. Within the rules of just institutions, so long as their actions do not undermine these background institutions, individuals have no further responsibilities of justice. But what does the institutional approach say in the non-ideal context where just institutions are absent, such as in the global case? One reading of the institutional approach, in this case, is that our duties are primarily to create just institutions, and that when we are doing our part in this respect, we may legitimately pursue other personal or associational ends. This ‘strong’ reading of our institutional duty takes it to be both a necessary and sufficient duty of justice of individuals that they do their part to establish just arrangements. But how plausible is this? On the one hand this requirement seems overly inflexible; on the other it seems overly lax. I clarify the motivation and context of this reading of the institutional duty, and suggest that it need not be as implausible as it seems.


2020 ◽  
Vol 20 (2) ◽  
pp. 45-54
Author(s):  
Samuel H. Yamashita

In the 1970s, Japanese cooks began to appear in the kitchens of nouvelle cuisine chefs in France for further training, with scores more arriving in the next decades. Paul Bocuse, Alain Chapel, Joël Robuchon, and other leading French chefs started visiting Japan to teach, cook, and sample Japanese cuisine, and ten of them eventually opened restaurants there. In the 1980s and 1990s, these chefs' frequent visits to Japan and the steady flow of Japanese stagiaires to French restaurants in Europe and the United States encouraged a series of changes that I am calling the “Japanese turn,” which found chefs at fine-dining establishments in Los Angeles, New York City, and later the San Francisco Bay Area using an ever-widening array of Japanese ingredients, employing Japanese culinary techniques, and adding Japanese dishes to their menus. By the second decade of the twenty-first century, the wide acceptance of not only Japanese ingredients and techniques but also concepts like umami (savory tastiness) and shun (seasonality) suggest that Japanese cuisine is now well known to many American chefs.


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