Results 71 to 80 of about 26,459 (276)
From on-line sketching to 2D and 3D geometry: A fuzzy knowledge based system [PDF]
, 2000 The paper describes the development of a fuzzy knowledge based prototype system for conceptual design. This real time system is designed to infer user’s sketching intentions, to segment sketched input and generate corresponding geometric primitives ...
Jordanov, IN, Qin, SF, Wright, DK
core
Business Strategy and the Environment, EarlyView.ABSTRACT This study explores how sustainability is perceived and prioritized by consumers within full‐service restaurants and rural agritourism settings in Italy, examining the socio‐cultural and economic role of the HoReCa sector in promoting sustainable practices and analyzing gender and generational differences in consumer behavior.
Roberta Minazzi +3 more
wiley +1 more source
Journal of Education, Health and Sport, 2018 Introduction and aim: Gluten-free diet is a necessary diet in a treatment of gluten-dependent diseases. It means a complete exclusion from the menu of products being a source of gluten.
Natalia Mikołajczak
doaj +3 more sources
People with Learning Disabilities and Smartphones: Testing the Usability of a Touch-Screen Interface
Education Sciences, 2019 Mobile phone technology is becoming ubiquitous. However, a number of unique usability challenges are still unresolved, including small screen size, device orientation changes, and an array of interaction methods (tap, flick, pinch, etc.) These challenges
Peter Williams, Sidharth Shekhar
doaj +1 more source
Organic Certification in the iPOPY Countries and Germany – Current Status and Future Challenges [PDF]
, 2009 The paper is part of the proceedings of an iPOPY seminar. Organic production has to be certified and labeled along the supply chain in order to maintain trust in organic premium products. Since January 1st 2009, organic certification in Europe is subject
Roehl, Rainer, Strassner, Carola
core
Diagonal Based Feature Extraction for Handwritten Alphabets Recognition System using Neural Network
, 2011 An off-line handwritten alphabetical character recognition system using multilayer feed forward neural network is described in the paper. A new method, called, diagonal based feature extraction is introduced for extracting the features of the handwritten
Himavathi, S. +2 more
core +2 more sources
Nutritional Labelling in Malaysian Full Service Restaurant Menu
Journal of ASIAN Behavioural Studies, 2017 This study empirically investigates customer perception towards providing nutritional information in Malaysian full service restaurants menu. Results reveal that nutritional information is important and the major nutrition elements such as calories, protein, fat and dietary fiber is the minimum information desired by customers in the restaurant menu ...
Norina Din +2 more
openaire +2 more sources
Business Strategy and the Environment, EarlyView.ABSTRACT Despite more than 20 years of research into sustainable tourism, the environmental impact of the UK hospitality sector remains high. A growing body of research into the concept of a circular economy (CE) demonstrates that transitioning to this way of working has significant benefits both for the environment and business outcomes.
Danielle Farrow +2 more
wiley +1 more source
The Impact of Restaurant Menu Calorie Information on People with Eating Disorders: A Scoping Review
DieteticsCalorie information is often provided on food packaging and is a legal requirement in many countries. There is some evidence to suggest that attention to calorie counting can have a detrimental effect on those with eating disorders (EDs). The aim of this
Hardip Malhi +2 more
doaj +1 more source
BMJ Open, 2019 Introduction School canteens are the most frequently accessed take-away food outlet by Australian children. The rapid development of online lunch ordering systems for school canteens presents new opportunities to deliver novel public health nutrition ...
Karen Campbell +15 more
doaj +1 more source