scholarly journals About the Height of Tables at Bedside and Dining Room

2007 ◽  
Vol 56 (4) ◽  
pp. 638-642
Author(s):  
Nobuyuki HAYASHI ◽  
Zenichi NAGASE ◽  
Yuka YOKOTA ◽  
Naoto KABA
Keyword(s):  
Dining Room

TRANSFORMASI DESAIN RUMAH TINGGAL DI PERUMAHAN PADMA RESIDENCE (BANTUL, YOGYAKARTA) SAAT DITEMPATI

2017 ◽  
Vol 11 (3) ◽  
pp. 225
Author(s):  
Gabriella Calista Agnes
Keyword(s):  
Data Analysis ◽  
Field Survey ◽  
Present Condition ◽  
Dominant Factor ◽  
Literature Study ◽  
Causal Factors ◽  
Architectural Elements ◽  
Initial Design ◽  
Dining Room ◽  
Physical Changes

Abstract: A house is a basic need for every human’s life. It is not only a place for shelter, but also a place for a family to live, to have social interaction between them, to raise the children, and to give the values of life. Padma Residence is a modern residence which is built by PT. Surya Coco Jaya. Most of its residents make changes to their houses after they occupy it. The main purpose of this study is to observe changes toward the initial design by comparing the initial design and present condition, recording the present condition of the house when it has occupied by determine architectural elements which are changed, determining causal factors of changes, and finding out dominant causal factors toward alteration of architectural elements of the house at Padma Residence, Bantul, Yogyakarta while it is occupied. Methods used in data collecting are literature study and a field survey. A field survey includes observation, interview, and distributing questionnaires to 25 respondents who are the owners of houses in this residence. Data analysis used table which compare the initial design and nowadays condition. The result of data processing and analyzing reveals that the owners do physical changes at their houses while they occupy them, particularly at the front appearance of the house. The changes include the addition of canopies at carport and changes in the layout of the rooms, such as kitchen, dining room, and backyard. A dominant factor which has caused those changes is the function of rooms which is added to the house.Keywords: residence, physical changes, the additon of functionAbstrak : Rumah merupakan kebutuhan utama bagi kehidupan setiap manusia. Selain sebagai tempat untuk berlindung, rumah juga merupakan wadah atau tempat manusia atau sebuah keluarga melangsungkan kehidupannya. Perumahan Padma Residence merupakan sebuah hunian modern yang dibangun PT. Surya Coco Jaya dan sebagian besar penghuninya melakukan perubahan pada rumah tinggalnya saat ditempati. Tujuan utama penelitian ini adalah mengetahui perubahan terhadap desain awal rumah tinggal dan kondisi rumah tinggal tersebut saat ditempati dengan mengetahui unsur-unsur arsitektural yang berubah pada desain rumah tinggal saat ditempati di Perumahan Padma Residence, Bantul, Yogyakarta. Metode penelitian dilakukan dengan studi literatur dan survei lapangan. Survei lapangan meliputi pengamatan, wawancara, dan penyebaran kuesioner kepada 25 responden yang merupakan pemilik rumah tinggal di perumahan tersebut. Hasil dari pengolahan dan analisis data menunjukkan bahwa pemilik rumah melakukan perubahan fisik pada rumah tinggalnya saat ditempati, terutama pada tampilan depan bangunan, perubahan yang dilakukan adalah menambahkan kanopi pada carport, peletakan ruang seperti dapur, ruang makan, dan taman belakang. Faktor-faktor yang menjadi penyebab perubahan tersebut adalah pertambahan fungsi ruang.Kata kunci: rumah tinggal, perubahan fisik, pertambahan fungsi

scholarly journals Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study

2021 ◽  
Vol 13 (1) ◽  
pp. 421
Author(s):  
Marzena Tomaszewska ◽  
Beata Bilska ◽  
Agnieszka Tul-Krzyszczuk ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Food Waste ◽  
Hospitality Industry ◽  
Negative Impact ◽  
Food Service ◽  
Food Services ◽  
Plate Waste ◽  
Diary Method ◽  
Raising Awareness ◽  
Dining Room

The problem of food waste in food services, which is global and essentially affects the entire world, is a major challenge for the hospitality industry. At the same time, it should be noted that this problem has not been sufficiently studied, which makes it difficult to reduce it effectively. The study was carried out in four hotels in late 2019 and early 2020. In order to determine the scale of food waste, the diary method was used, which consists of systematically recording, for seven days, in forms prepared for workstations, the weight of all food products and unused food, including the stage of the technological process. In the hotels under study, most food was wasted in the serving department, i.e., in the buffet in the dining room or in the form of plate waste (on average 72.55% of wasted food). After taking into account the number of hotel guests served, it was found that in the investigated facilities, an average of 0.046 kg was wasted from each serving offered to guests in the form of plate waste, which constituted 5.8% of its weight. In sum, it should be stated that in order to reduce food waste, it is necessary to educate both food services staff and consumers. Employees should be trained in the proper handling of food. Consumer education, on the other hand, should be directed toward raising awareness of the negative impact of food waste, such as that on the natural environment. In addition, it should indicate what action everyone can take to limit this negative phenomenon, whether at home, in the workplace, or in a food service establishment.

The Radiologist in the Doctors’ Dining Room

2015 ◽  
Vol 12 (8) ◽  
pp. 872-873 ◽  
Author(s):  
Richard B. Gunderman
Keyword(s):  
Dining Room

The Dining Room

1895 ◽  
Vol 26 (2) ◽  
pp. 49
Author(s):  
H. B. Boulden
Keyword(s):  
Dining Room

The Dutch Dining Room in Turn‐of‐the‐Century America

2002 ◽  
Vol 37 (4) ◽  
pp. 219-238 ◽  
Author(s):  
Annette Stott
Keyword(s):  
Turn Of The Century ◽  
Dining Room

Standards for Tray and Dining-Room Service*

1930 ◽  
Vol 6 (3) ◽  
pp. 243-247
Author(s):  
HELEN E. GILSON
Keyword(s):  
Room Service ◽  
Dining Room

Dining Room Decoration

1890 ◽  
Vol 17 (3) ◽  
pp. 92
Author(s):  
H. M. P.
Keyword(s):  
Dining Room

Could a Machine Think?

Think ◽  
2002 ◽  
Vol 1 (1) ◽  
pp. 55-65
Author(s):  
Stephen Law
Keyword(s):  
State Of The Art ◽  
Human Being ◽  
Dining Room

The year is 2100. Geena is the proud new owner of Emit, a state-of-the-art robot. She has just unwrapped him, the packaging strewn across the dining room floor. Emit is designed to replicate the outward behaviour of a human being down to the last detail (except that he is rather more compliant and obedient). Emit responds to questions in much the same way humans do. Ask him how he feels and he will say he has had a tough day, has a slight headache, is sorry he broke that vase, and so on. Geena flips the switch at the back of Emit's neck to ‘on’. Emit springs to life.

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