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This exploratory study surveys preferences of participants towards pairing three categories of beer (lager, ale and stout) with a non-spicy and spicy pizza. The goals of this study are to determine the level of a ‘just right’ match of pizza style with each beer type, determine any differences by gender, and to explore if spice has an impact on participants’ beer selection and beer preference. Implications of this research apply to restaurateurs’ ability to appropriately cater their beer and pizza offerings in terms of menu design and pro-duct delivery.

There is a dearth of research assessing organizational factors in hospitality that have an effect on employee engagement (EE) in the co-creation of services. Using qualitative research design we examined these factors in three luxury hotels. The data were collected from six focus group interviews and the findings reveal that EE in hospitality service co-creation is influenced by key organizational factors, such as flexibility, empowerment, brand standards, service systems, among others. These factors were categorized to derive a framework that provides a foundation for the conceptualization of organizational factors and how they influence EE in the co-creation of value. [ABSTRACT FROM AUTHOR]

More accurate self-forecasting not only provides a better-integrated solution for electricity grids but also reduces the cost of operation of the entire power system. To predict solar photovoltaic (PV) power generation (SPVG) for a specific hour, this paper proposes the combination of a two-step neural network bi directional long short-term memory (BD-LSTM) model with an artificial neural network (ANN) model using exponential moving average (EMA) preprocessing. In this study, four types of historical input data are used: hourly PV generation for one week (168 h) ahead, hourly horizontal radiation, hourly ambient temperature, and hourly device (surface) temperature, downloaded from the Korea Open Data Portal. The first strategy is employed using the LSTM prediction model, which forecasts the SPVG of the desired time through the data from the previous week, which is preprocessed to smooth the dynamic SPVG using the EMA approach. The SPVG was predicted using the LSTM model according to the trend of the previous time-series data. However, slight errors still occur because the weather condition of the time is not reflected at the desired time. Therefore, we proposed a second strategy of an ANN model for more accurate estimation to compensate for this slight error using the four inputs predicted by the LSTM model. As a result, the LSTM prediction model with the ANN estimation model using EMA preprocessing exhibited higher accuracy in performance than other options for SPVG. [ABSTRACT FROM AUTHOR]

Increased greenhouse gas emissions have caused rapid ocean warming (OW) and reduced ocean pH via acidification (OA). Both OW and OA will likely impact marine crustaceans, but they are often examined in isolation. We conducted an environmental-stressor experiment to understand how exposure to current summer conditions (16 °C, pH 8.0), OW only (20 °C, pH 8.0), OA only (16 °C, pH 7.6), or both acidification and warming, OAW (20 °C, pH 7.6), differentially influence thermal physiology and immune response of female subadults of the American lobster, Homarus americanus H. Milne Edwards, 1837. Following a 42 d exposure, cardiac performance was assessed during an acute thermal stress, and lobsters were subjected to a subsequent 21 d pathogen challenge with the bacterium Aerococcus viridans var. homari , the causative agent of gaffkemia. Lobsters under OAW had significantly lower (P ≤ 0.02) Arrhenius break temperatures (ABT), an indicator of thermal limits of capacity, compared to lobsters exposed to all other treatments, suggesting these stressors act synergistically to reduce physiological performance. Individuals from the OW and OAW treatments also had significantly lower (P ≤ 0.035) total hemocyte counts (THCs), an indicator of immune response, and showed a reduced median time to death (by up to 5 d sooner) post A. viridans injection compared to lobsters exposed to current summer conditions. Moreover, nearly twice as many lobsters exposed to OAW lost at least one claw during the pathogen challenge compared to all other treatment groups, potentially increasing the risk of mortality due to secondary infection. Together, these results suggest that OAW will impact the physiology and immune response of subadult H. americanus , potentially influencing successful recruitment to the fishery. [ABSTRACT FROM AUTHOR]

Several attempts have been made to assess the efficacy of healthy menu labeling with mixed findings. Recent studies have focused mainly on traditional survey techniques; the present study focused on the effects and relationships of disclosure of calories and color-coding as well as the role of gender, hunger level, quick service restaurant (QSR) dining frequency and calorie consciousness using eye-tracking technology, surveys and qualitative results. Based on these techniques, results indicated relatively equal effects for calorie disclosure and color-coding treatments, but when calorie information was provided QSR menu selections changed to less caloric choices when participants had higher hunger levels, were less frequent QSR diners and when calorie information in menus was deemed as higher importance by participants. [ABSTRACT FROM AUTHOR]