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Розглянуто та проаналізовано сучасні тенденції розвитку нових форматів закладів ресторанного господарства.

International audience; Almost non-existent at the end of the 2000s, since the 2010s we have seen an upswing in food courts in France and Spain. Some of them are located on land subjected to urban projects, including those carried out on railway ground. This article focuses on the insertion methods and the contributions of temporary food courts during the pre-operational and operational periods of urban projects, based on the comparison of two experiences located in Paris, France, and Valladolid, Spain. One of the objectives of the article is to find out if the urbanisme transitoire process applied by a subsidiary of the SNCF group in France, since 2015, which may consist of the installation of temporary food courts, was taken up in Spain by the company ADIF. Another objective of the article is to find out what motivates entrepreneurs to create a temporary food court in the heart of these urban projects. These elements should contribute to the understanding of the rise of temporary food courts and, broadly speaking, of temporary occupations during the pre-operational and operational periods of these projects.; Casi inexistentes a finales de la década de 2000, desde la década de 2010 hemos asistido a un auge de los food courts en Francia y España. Algunos de ellos se encuentran en suelos sometidos a proyectos urbanos, incluidos los realizados sobre terrenos ferroviarios. Este artículo se centra en los métodos de inserción y las aportaciones de los food courts temporales durante los periodos preoperativo y operativo de los proyectos urbanos, a partir de la comparación de dos experiencias situadas en París, Francia, y Valladolid, España. Uno de los objetivos del artículo es conocer si el proceso de urbanisme transitoire aplicado por una filial del grupo SNCF en Francia, desde 2015, que puede consistir en la instalación de food courts temporales, fue retomado en España por la empresa ADIF. Otro objetivo del artículo es averiguar qué motiva a los empresarios a crear un food court temporal en el seno de estos proyectos urbanos. Estos elementos deberían contribuir a la comprensión del auge de los food courts temporales y, en un sentido más amplio, de las ocupaciones temporales durante los periodos preoperativos y operativos de estos proyectos.; Quasi-inexistants à la fin des années 2000, on repère un essor des food courts depuis les années 2010, en France et en Espagne. Nous en retrouvons une partie dans les projets urbains, y compris ceux qui sont réalisés sur des sites ferroviaires. Cet article s’interroge principalement sur les modalités d’insertion et les apports des food courts temporaires durant les périodes pré-opérationnelles et opérationnelles de projets urbains, à partir de la mise en regard de deux expériences situées à Paris en France et à Valladolid en Espagne. L’un des objectifs de l’article est de savoir si la démarche d’urbanisme transitoire mise en place par une société du groupe SNCF en France depuis 2015 et pouvant consister à installer des food courts temporaires est reprise en Espagne par l’entreprise ADIF. Un autre objectif de l’article est de chercher à savoir ce qui motive des entrepreneurs à créer un food court temporaire au sein de ces projets urbains. Ces éléments doivent contribuer à la compréhension de l’essor des food courts temporaires et plus largement des occupations temporaires durant les périodes pré-opérationnelles et opérationnelles de ces projets.

The culinary and restaurant business has recently grown rapidly. Indonesia's cultural and culinary wealth is potential to be developed as a professional business. This study analyzes the influence of taste and price on consumer purchase decision at Amaliun Food Court Medan, Indonesia. This research uses quantitative approach, explanatory research type and multiple regression analysis as data analysis technique. Partially, tastes significantly influence consumer purchasing decisions, while prices are not. Simultaneously, tastes and prices significantly influence consumer purchasing decisions. This article provides guidance on how every restaurant to organize culinary business as a culinary tourism destination, especially in Medan in order to attract and be liked by consumers who visit that place. Tastes and prices are the factors that influence purchasing decisions in the culinary business. Any place to eat or restaurant will attempt to attract buyers to visit the place to feel the distinctiveness of taste and atmosphere.

Acoustic comfort in shopping malls is one of the aspects that influence the shopping environment. Making enjoyable and comfortable retail and public spaces is demanded when designing and managing properties. This paper focuses on the study of the public spaces with a large volume in the operating malls, which are perceived as acoustically uncomfortable. The main reason for poor acoustic conditions is a too long reverberation, as the measured reverberation time reached 4–5 s at middle frequencies. The usual way to improve the acoustics is to apply sound-absorbing materials on space surfaces. Two examples of improving acoustic conditions in food courts are given. In both cases, the reverberation time was reduced by about half, and changes in acoustics were considered significant and positive. It is shown the Sabine’s equation is valid for considered spaces. Average absorption coefficients are found by means of the Sabine’s equation and can be used for quick estimation of the reverberation time in similar spaces without the absorbing treatment. Based on the analysis of this and other studies, a method for qualitative assessment of the public space acoustics is proposed.

Феденёва Ирина Николаевна, доктор биологических наук, профессор кафедры бизнеса в сфере услуг, Новосибирский государственный университет экономики и управления «НИНХ». 630099, г. Новосибирск, ул. Каменская, 56. E-mail: i.n.fedeneva@edu.nsuem.ru, ORCID: 0000-0003-4122-5022. Севрюков Иван Юрьевич, кандидат экономических наук, доцент кафедры бизнеса в сфере услуг, Новосибирский государственный университет экономики и управления «НИНХ». 630099, г. Новосибирск, ул. Каменская, 56. E-mail: ivan.sewruikov@gmail.com, ORCID: 0000-0001-7839-3906. Леушина Ольга Владимировна, кандидат экономических наук, доцент, доцент кафедры бизнеса в сфере услуг, Новосибирский государственный университет экономики и управления «НИНХ». 630099, г. Новосибирск, ул. Каменская, 56. E-mail: lov@bk.ru, ORCID: 0000-0002-3518-2874. Якшигулов Рустам Айратович, аспирант, Новосибирский государственный университет экономики и управления «НИНХ». 630099, г. Новосибирск, ул. Каменская, 56. E-mail: kaf-bsu-lab@nsuem.ru, ORCID: 0000-0002-5568-8223. I.N. Fedeneva, i.n.fedeneva@edu.nsuem.ru, ORCID: 0000-0003-4122-5022, I.Yu. Sewruikov, ivan.sewruikov@gmail.com, ORCID: 0000-0001-7839-3906, O.V. Leushina, lov@bk.ru, ORCID: 0000-0002-3518-2874, R.A. Yakshigulov, kaf-bsu-lab@nsuem.ru, ORCID: 0000-0002-5568-8223 Novosibirsk State University of Economics and Management, Novosibirsk, Russian Federation Цель исследования. Анализ роли и места сегмента общественного питания в струк- туре рынка туристских услуг г. Новосибирска. Материалы и методы исследования. Теоретическую и методологическую основу исследования составили научные работы отечественных и зарубежных ученых в сфере услуг туризма и общественного питания. Исследование проводилось с помощью общенаучных методов теоретического и эмпирического познания: анализ, синтез, сравнение. Результаты. Представлены результаты исследования рынка услуг общественного питания г. Новосибирска. Выделены основные форматы предприятий общепита; дана оценка современного состояния; обоснованы сдерживающие факторы и обозначены перспективные направления развития регионального рынка услуг питания в контексте полноценного компонента повышения конкурентоспособности и привлекательности мегаполиса как для местных жителей дестинации, так и для туристов. Заключение. В городе поддерживаются существующие в мире и России тенденции в развитии рынка общественного питания, к которым можно отнести: создание концептуальных предприятий, оформленных в национальном или экзотическом стиле; появление сети виртуальных заведений, обеспечивающих прием заказов дистанционно и соответствующую доставку продукции. Последняя тенденция получила особое развитие в связи со сложной ситуацией на рынке, связанной с пандемией нового вируса и особым режимом работы. Можно сказать, что такая проверка «на прочность» показала возможности и ограничения развития отрасли. Aim. The paper aims at the analysis of the role and place of public catering in the structure of tourist services in Novosibirsk. Materials and methods. The theoretical and methodological basis of the research consists of scientific works of domestic and foreign scientists in tourism and public catering. The research was conducted by using general scientific methods of theoretical and empirical knowledge such as analysis, synthesis, and comparison. Results. The article presents the results of research on public catering in Novosibirsk. The basic formats of public catering enterprises were established; the evaluation of current practices was performed; constraints and perspective directions of food service development were substantiated in the context of improving the competitiveness and attractiveness of large cities both for local residents and tourists. Conclusion. The city develops in line with the trends existing in public catering in the world and in Russia, which include: the creation of conceptual enterprises in a national or exotic style; the emergence of a network of virtual establishments that ensure remote orders and delivery services. The latter trend has been particularly developed due to the market situation associated with the new virus pandemic. It can be said that the existing difficulties showed the possibilities and limitations of the industry's development.

El presente estudio busca identificar, a través de un análisis de los consumidores que frecuentan las plazoletas de comidas del Centro de Medellín, cuáles son las preferencias de estos en cuanto al tipo de comida y experiencia que buscan. Este estudio se enfoca en conocer las actitudes que tienen hacia las ofertas gastronómicas que estos frecuentan actualmente, para determinar la mejor opción de restaurante y oferta de comida en esta zona de Medellín, que ofrezca una propuesta de valor para los usuarios. Para lograr este propósito, se realiza una investigación exploratoria y descriptiva de tipo cualitativo, enfocado en personas que frecuentan plazoletas de comida del Centro de Medellín, a las cuales de ahora en adelante serán identificadas como PCCM, en busca de una opción para comer algo durante el día. Este estudio se lleva a cabo por medio de una inmersión en las plazoletas de comida de la zona, observando y analizando el comportamiento de las personas que frecuentan las PCCM. A otros consumidores se les acompaña durante todo su proceso de compra; desde su búsqueda de opciones, su toma de decisión, compra, consumo y otros posibles momentos que acompañen este proceso y, por último, a otros consumidores se les aborda por medio de focus group, donde después de haber realizado todo su proceso de compra y consumo, se pueda profundizar sobre sus actitudes, encontrar insights de valor y complementar este estudio, contrastando los hallazgos encontrados después de cada etapa. La recolección de la información está basada en el modelo ABC de las actitudes de Michael Solomon. Las personas con las que se realiza este estudio son hombres y mujeres, mayores de 18 años, que actualmente frecuentan plazoletas de comida en el Centro de Medellín en busca de opciones de comida durante el día., The present study explores, through an analysis of the consumers of food courts in downtown Medellín, which are the preferences of these regarding the type of food and experiences in food courts they usually look for. The study focuses on expanding the knowledge of the attitudes that consumers have towards similar food offerings, to determine what it is that consumers are looking for and which restaurants are more successful in a food court of downtown Medellín. We will carry out exploratory research with a qualitative approach, where we will be focusing on consumers who usually go to food courts in downtown Medellin looking for food and beverage options, accompanying them throughout their whole research, decision-making and purchase process, and possible additional steps that may complement this process. A second approach of this study is about interviewing other customers after they have completed their entire purchase process to find out deeper information about their attitudes and preferences about eating or drinking in a food court from downtown Medellín. These interviews will be based on the ABC model of attitudes and the motivation process of Michael Solomon. The people we will study, and interview will be over 18 years old, who currently frequent meal tables in food courts from downtown Medellín.

This essay explores Thai Buddhist food practices in relation to community building in the United States. Drawing from interviews, participant observation, and online research, I examine two interconnected issues. First, how temple food practices—offering alms to monks and operating newly invented temple food courts—sustain temples spiritually and financially. Second, how temple food, which is consistently integrated into various events and rituals, enables Thai Americans and a diverse assortment of other participants to connect and work together. This inquiry sheds light on the meanings invested in temple food, and the religious and socio-economic importance of food for Theravada Buddhist community building., + Sprache: eng

As rápidas alterações sociais, económicas, culturais e ambientais determinaram mudanças significativas nos estilos de vida e contribuíram para o crescimento e generalização do consumo de alimentos e refeições fora de casa. Portugal acompanha a tendência de aumento do consumo alimentar fora de casa, assim, as refeições fora de casa, que há uns anos eram um acontecimento fortuito, são hoje uma prática habitual das famílias portuguesas, não só durante a semana de trabalho, mas também nos fins-de-semana. As, visitas aos centros comerciais que se tornaram um hábito no nosso país incluem uma paragem nas Praças de Alimentação, espaços de excelência pela diversidade alimentar onde predominam as refeições de fast-food. Porém é fundamental a escolha adequada/equilibrada dos alimentos que se vão consumir. O presente trabalho procurou avaliar os hábitos e percepção dos consumidores de refeições rápidas com base numa ementa específica cujo alimento principal é o pão. Posteriormente e de acordo com as preferências de consumo procedeu-se à avaliação nutricional das escolhas. Neste estudo participaram 150 indivíduos que frequentaram as instalações de um restaurante de comida rápida situada na praça de alimentação de um centro comercial situado em Viseu. Foi aplicado um questionário de autopreenchimento, por nós elaborado dividido em 4 partes: caracterização sociodemográfica; hábitos de consumo dos inquiridos; produtos escolhidos pelos inquiridos; grau de satisfação face aos produtos escolhidos. As análises estatísticas foram efectuadas com recurso ao Programa informático Statistical Package for the Social Sciences - SPSS® for Windows, versão 22. Realizam-se testes de Qui-quadrado com simulação de Monte Carlo, considerando o nível de significância de 0,05. Com base nas escolhas mais frequentes feitas pelos inquiridos procedeu-se à avaliação nutricional dos menus recorrendo ao programa DIAL 1.19 versão 1 e quando não se encontrou informação neste utilizou-se a tabela de composição de alimentos portugueses on line (INSA, 2010). Compararam-se os valores obtidos para o Valor Calórico Total, os macronutrientes, a fibra, o colesterol e o sódio com as Doses Diárias Recomendadas. A amostra era composta por 68,7% mulheres e 31,3% homens, com uma média de idades de 29,9 ± 3 anos e, maioritariamente empregados (64,7%). O grau de instrução da maioria dos inquiridos (54,7%) era o ensino superior. Grande parte da amostra não se considera consumidora habitual de fast-food,referindo ainda efectuar frequentemente uma alimentação equilibrada. Sendo que apenas 5 % frequenta as instalações mais de uma vez por semana. De entre os produtos disponíveis, a preferência fez-se pela sandes e batata-frita, sendo o momento de maior consumo o almoçoA avaliação nutricional das escolhas preferenciais dos inquiridos mostrou que o VCT do menu que inclui água como bebida está dentro dos limites calóricos preconizados para o almoço excepção feita ao menu que inclui sandes quente de frango em pão de orégãos e sandes fria de queijo fresco que se destacam por apresentar um valor inferior ao limite mínimo recomendado. Pelo contrário, a inclusão no menu do refrigerante faz com que haja um aumento do VCT, independentemente da sandes considerada, em 18%. Uma análise detalhada mostra que estas ementas são desequilibradas, apresentando 33,3% delas valores de proteínas superiores à DDR enquanto que os valores de HC e lípidos se encontram maioritariamente dentro dos limites havendo apenas 13,3% das ementas fora desses valores. Relativamente ao aporte de fibra e de sódio 86,7% das ementas aparecem desenquadradas com valores excessivos de sódio e valores de fibra 33% abaixo do limite mínimo recomendado. Tratando-se de um estudo de caso em que apenas se inclui um único restaurante de uma praça de alimentação, que fornece ementas à base de pão (sandes) os resultados são interpretados de forma cautelosa e sem generalização. Podemos no entanto concluir, face aos resultados obtidos a necessidade de redução do teor de sal das ementas. Para além disso parece-nos fundamental, para que o consumidor possa comparar opções alimentares e tomar decisões informadas, a disponibilização da informação nutricional das ementas propostas. ABSTRACT:The fastest social, economic, cultural and environmental changes determined significant changes in lifestyles. They contributed to the growth and widespread consumption of food and meals out of home (FAFH). Portugal follows the trend of away from home consumption growth, so, the FAFH, that a few years were a chance event, are today a customary practice of portuguese families, not only during the work week, but also on weekends. The visits to Malls, that became an habit in our country, include a stop in Food Courts, spaces of excellence for food diversity where predominate the fast-food meals. However, it is crucial the right adequate/balanced choice of food to consumption. This study sought to assess to the habits and perceptions of consumers of fast food and it is based on a specific menu whose staple food is bread. Subsequently and according to consumer preferences we proceeded to the assessment of nutritional choices. This study involved 150 persons who attended the facilities of a fast food restaurant located in the food court of the Mall “Palácio do Gelo” located in Viseu. A questionnaire for self-completion, which we prepared and divided into 4 parts was applied: socio demographics; consumption, habits of the respondents; product chosen by the respondents; degree of satisfaction with the chosen products. Statistical analyzes were performed using the computer program Statistical Package for the Social Sciences - . SPSS® for Windows, version 22. They were held chi- square tests with Monte Carlo simulation, considering the significance level of 0.05. Based on the most frequent choices made by the respondents we proceeded to the assessment of nutritional menus using the DIAL 1:19 version 1 program and when we didn’t find this information it was used the composition table of Portuguese food online (INSA , 2010). The obtained values for Total Caloric Value were compared, the macronutrients, the fiber, the cholesterol and sodium with Recommended Daily Doses. The sample consisted of 68.7 % women and 31.3 % men with a mean age of 29.9 ± 3 years, mostly employees (64.7%). The educational level of the majority of respondents (54.7 %) was higher education. Most respondents do not consider themselves usual fast-food consumers , referring that they often still make a balanced diet , with only 5 % attend the facilities more than once a week. Among the products available, the consumption of sandwiches and French fries is the most frequent, being the moment of greatest consumption lunch time. Nutritional assessment of the preferred choices of respondents showed that the VCT on themenu which includes water as drink this within the caloric limits recommended for lunch, exception to the menu including hot chicken sandwich on bread of oregano and fresh cheese cold sandwich that stand out for presenting a value below the minimum recommended threshold. On the contrary, including the refrigerant on the menu, means that there is an increase of VCT value, regardless of the considered sandwich, of 18%. A detailed analysis shows that these menus are unbalanced, 33,3% of them presenting higher DDR protein values while the HC and lipids values lie mainly within the confines, with only 13,3% of the menus outside these values. The input of fiber and sodium 86,7% of the menus appear unframed with excessive amounts of sodium and fiber values 33% below minimum recommended limit. Since this is a case study in which it’s only included a single restaurant in a food court that provides menus on bread (sandwiches) the results are interpreted cautiously and without generalization. We can however conclude, given the results obtained, the need to reduce salt content of the menus. Furthermore it seems vital for the consumer to compare food choices and make informed decisions, the provision of nutritional information of the proposed menus.

Toplu kullanım mekanlarının planlama ve tasarım sürecinde, kullanıcıların fiziksel konfor gereksinimleri göz önünde bulundurulmalı ve detaylı çalışılmalıdır. İşitsel algının değerlendirilmesi, mekanda oluşan akustik olgular ile paralel olarak ele alınmalıdır. Bu çalışma için, Ankara'da yer alan, cam kubbe tavanlı ve bu tavanın altında tasarlanmış bir galeri boşluğuna sahip CEPA Alışveriş Merkezi seçilmiştir. Bu çalışmanın amacı, mekanın akustik özelliklerini bilgisayarda benzetim yoluyla incelemek ve merkezi galeri boşluğu (atriyum), cam kubbe ve mevcut malzeme uygulamaları gibi mimari ögelerin mekana etkisini araştırmaktır. Çalışmada ayrıca, eşdeğer sürekli gürültü düzeyleri (Leq) ile kullanıcıların gürültü rahatsızlıkları arasındaki ilişkinin irdelenmesi de amaçlanmıştır. Araştırma teknikleri olarak, bilgisayarda benzetim çalışmaları, gürültü ölçümleri, ve anketler kullanılmıştır. Çınlama süresi (RT), erken sönümlenme üresi (EDT), eşdeğer sürekli gürültü düzeyleri (Leq) ve konuşma iletim indisi (STI) benzetim çalışmaları veya ölçümler ile elde edilmiiştir. Anketler, kullanıcıların gürültü rahatsızlığı seviyelerini ve işitsel algılarını ortaya koymak için uygulanmıştır. Sonuçlar, gün içerisinde değişkenlik gösteren Leq değerleri ile kullanıcıların gürültü rahatsızlıklarının birbirleri ile doğrudan ilişki gösterdiğini vurgulamaktadır. Anket çalışmalarından elde edilen sonuçlar, en baskın olarak algılanan ses ve en rahatsız edici sesin doğrudan ilişkili olduğunu ve insan sesi olarak nitelendirildiğini göstermektedir. ODEON 6.5 akustik analiz programından elde edilen sönümlenme süreleri (T30, EDT) ile mekanın uzun çınlama sürelerine ve düşük anlaşılabilirlik değerlerine sahip olduğu görülmüş ve neden olarak, merkezi galeri boşluğu, cam kubbe tavan ve ses yansıtıcı malzemeler verilmiştir. Ek olarak, konuşma iletim indisi (STI) açısından, yemek alanı yetersiz bulunmuştur. Yüksek eşdeğer sürekli gürültü düzeyleri ve uzun çınlama süreleri, CEPA yemek katında bulunan kullanıcıların gürültü rahatsızlıklarının artmasına yol açan faktörler olarak saptanmıştır. Physical comfort requirements of users as thermal, visual, and acoustic comfort should be considered and studied in detail when designing and planning public spaces. The subjective auditory perception needs to be evaluated parallel with the objective acoustical incidences in a space. The food court area of CEPA Shopping Center with an atrium and a glass dome ceiling, in the capital city of Turkey, Ankara is chosen for the case. The aim of this study is to investigate acoustical parameters of the space via computer simulation program and examine the effect of architectural features of the space namely; central atrium, glass dome and the existing material applications. Considering the relationship between the users? noise annoyance and the equivalent continuous sound pressure level (Leq) is also intended in this study. The research techniques are computer simulations, noise measurements and questionnaires. Acoustical parameters; reverberation time (RT), early decay time (EDT), sound transmission index (STI) and equivalent continuous sound pressure level (Leq) values are obtained by simulations and measurements. Questionnaires are used for understanding the noise annoyance and auditory perception of the users. The results show that the noise annoyance ratings correlate well with the Leq variances. The most dominantly perceived and the most annoying sound found to be correlated with the highest percentage for speech noise in the food court. Decay time (T30, EDT) results of the space that are derived from the ODEON 6.5 software are found to be very long as expected with a central atrium, glass dome ceiling and highly reflected material applications. In addition, the food court area is defined to be poor in terms of STI. High Leq values as well as long decay times that are present in the space are noted as factors increasing the noise annoyance of the users. 105

Submitted by Luís Carneiro (lcarneiro@esav.ipv.pt) on 2016-09-22T16:17:13Z No. of bitstreams: 1 DIAS, Marta Emanuel Valente_Avaliação de hábitos de consumo e adequação nutricional de refeições rápidas cuja base é o pão_estudo de caso.pdf: 3031870 bytes, checksum: 49c2d70e84a325d215f7b032c7a2a2cc (MD5) Approved for entry into archive by Luís Carneiro (lcarneiro@esav.ipv.pt) on 2016-09-22T16:18:11Z (GMT) No. of bitstreams: 1 DIAS, Marta Emanuel Valente_Avaliação de hábitos de consumo e adequação nutricional de refeições rápidas cuja base é o pão_estudo de caso.pdf: 3031870 bytes, checksum: 49c2d70e84a325d215f7b032c7a2a2cc (MD5) Made available in DSpace on 2016-09-26T09:59:01Z (GMT). No. of bitstreams: 1 DIAS, Marta Emanuel Valente_Avaliação de hábitos de consumo e adequação nutricional de refeições rápidas cuja base é o pão_estudo de caso.pdf: 3031870 bytes, checksum: 49c2d70e84a325d215f7b032c7a2a2cc (MD5) Previous issue date: 2014-07-08