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This research's urgency is evident from the growing gap between students' expectations and what universities are able or willing to provide. The theoretical background is based on constructivist learning theories and a praxiological approach. The parallel group method laid the basis of this study design when comparing project management students from two universities, A and B. In addition, a specific pedagogical experiment in the forest was implemented at University A. The experiment lasted one academic year and included a total of 179 students. Work breakdown structure, the Critical Path Method, resource management, planning, manipulative business practices, and the role of team members were demonstrated in parallel with bees, ants, bumblebees, wolves, zombie mushrooms, squirrels and orangutans. Experimental intervention at University A has led to higher point scores on achievement tests compared to University B students and brought other remarkable findings, "aha" moments and answers to the assigned research questions: What key moments increase student engagement during the class (1), and what are the findings and recommendations for future project management pedagogy (2). This study combines quantitative and qualitative methods, including bio-mimicry analogies, parallel group technique, focus groups, action- and game-based learning, achievement test, and statistical tests. [ABSTRACT FROM AUTHOR]

This article deals with the culinary events, particularly with the frequency measures for various types of festival stands and festival foods categorized by their types. The main focus is on two opposite categories of stands, i.e., stands dominated by traditional regional food and stands dominated by fairground food. For both categories, frequencies of various dishes types were measured. The field research included 33 gastronomic events where the data were collected. After data processing, the results showed that traditional regional cuisine stands to be balanced in frequency with stands offering fairground dishes. While vegetable, fruit, and fish dishes are absent for both groups, the soups are more present for traditional regional cuisine. Confectionery and bakery products are more frequent for fairground cuisine. Sui generis category of food was the meat-based dishes, especially for the fairground category, with the highest variance in frequency. Due to the relatively low presence of foreign dishes, the traditional Czech culinary events could be considered patriotic. The Czech fairground dishes that can be classified as opposed to traditional regional Czech food are still an essential part of Czech culinary festivals. As the fairground dishes can be regarded as highly sensorially pronounced, the conclusion of this research proposes to find out if the sensory typicality of fairground food is a reason for the occurrence at Czech culinary festivals. This should be done especially from the culinary event participants' point of view. [ABSTRACT FROM AUTHOR]