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\"Complete coverage of all aspects of dining room service, with real-life examples and updated information on technology in the industry. In The Professional Server, students get an introduction to the many aspects of being a professional server, and experienced servers get an excellent reference to consult for various techniques and service situations they face in their day-to-day work. This popular resource features easy-to-read, self-contained chapters, which flow in a logical sequence and allow flexibility in teaching and learning. Coverage includes areas such as professional appearance, guest communication, table settings, food, wine, and beverage service, and current technologies. Restaurant Reality stories and step-by-step photographs give students an insider's look into what makes an effective server.\" -- Provided by publisher.

Some industries, such as healthcare and financial services, have reported significant productivity gains from introduction of new technologies. However, other more traditional, labor-intensive industries are lagging behind. We use granular data to examine the impact of a customer-facing technology (a tabletop device that facilitates the table service process) on the check size and meal duration aspects of restaurant performance. The restaurant chain in our study implemented tabletop devices in a staggered manner, offering us a quasi-experimental setting in which to apply a difference-in-difference technique and identify the causal effect of the technology. We find that the tabletop technology is likely to improve average sales per check by approximately 1% (95% confidence interval is from 0.8% to 1.02%), and reduce the meal duration by close to 10% (95% confidence interval ranges from −9.94% to −9.54%). The combination of these two effects increases the sales per minute or sales productivity by approximately 11%. Various robustness checks of our empirical strategy and post hoc analyses find that tabletop technology allows low-ability waiters to improve their performance more significantly than high-ability waiters. In addition, the technology does not change the staffing level. Overall, our results indicate great potential for introducing tabletop technology in a large service industry that currently lacks digitalization. This paper was accepted by Vishal Gaur, operations management .

Work It Out Wombats! follows a playful trio of marsupial siblings -- Malik, Zadie, and Zeke -- who live with their grandmother (named Super!) in a fantastical treehouse apartment complex. The Treeborhood is home to a diverse and quirky community of neighbors who just happen to be wombats, snakes, moose, kangaroos, iguanas, fish, tarsiers, and eagles! Each day drops a new challenge into the Wombats' laps, requiring them to find, debug, fix, order (then re-order) -- and create, test, and re-create when things don't go according to plan. But thanks to their creativity and collaborative spirit, their sense of family, and the role they play within the larger Treeborhood community -- as problem-solvers, friends, and neighbors -- the Wombats always win the day. Episode 7: The key to a successful \"Brother Day?\" Make sure you ask the brother in question--Zeke--what he wants to do. Then the key to being a successful waiter? Make sure to remember everyone's order, and the order of the orders!

Heat shock protein 90 (Hsp90) is an ATP-dependent molecular chaperone which is essential in eukaryotes. It is required for the activation and stabilization of a wide variety of client proteins and many of them are involved in important cellular pathways. Since Hsp90 affects numerous physiological processes such as signal transduction, intracellular transport, and protein degradation, it became an interesting target for cancer therapy. Structurally, Hsp90 is a flexible dimeric protein composed of three different domains which adopt structurally distinct conformations. ATP binding triggers directionality in these conformational changes and leads to a more compact state. To achieve its function, Hsp90 works together with a large group of cofactors, termed co-chaperones. Co-chaperones form defined binary or ternary complexes with Hsp90, which facilitate the maturation of client proteins. In addition, posttranslational modifications of Hsp90, such as phosphorylation and acetylation, provide another level of regulation. They influence the conformational cycle, co-chaperone interaction, and inter-domain communications. In this review, we discuss the recent progress made in understanding the Hsp90 machinery.

Food away from home, especially fast food, is often cited as contributing to obesity and other nutritional problems. This negative publicity can affect demand. Models explaining visits to table service and fast food restaurants are estimated, with nutrition variables added to standard demographic measures. Demographic effects are similar to those in past studies. Nutrition factors have little impact on table service, but nutrition-orientated consumers tend to have lower fast food consumption.

Despite wide agreement that we are in a service-dominated economy, there has been little movement toward treating service and service metaphors as core aspects of the IS field. This tutorial proposes that viewing systems as services is a potentially fruitful but generally unexplored approach for thinking about systems in organizations, systems analysis, and numerous applications of IT. An extension of past research in several areas, viewing systems as services proves to be an umbrella for developing new systems analysis and design methods, improving business/IT communication, and finding practical paths toward greater relevance and significance in business and society.

Dining in a table-service restaurant is a multilayered experience that involves at least three types of clues. Although food quality is basic, the ambience and service performance greatly influence a customer’s evaluation of a particular establishment. Diners use the following types of clues to judge a restaurant experience: functional—the technical quality of the food and service; mechanic—the ambience and other design and technical elements; and humanic—the performance, behavior, and appearance of the employees. While customers’ perceptions of mechanic clues are positively related to their expectations of the service, humanic clues dominate the influence of mechanic clues. Ideally, managers should orchestrate both humanic and mechanic clues to deliver a consistent service message.

Concerns about the calorie content of restaurant food have focused on fast food. However, there is no specific evidence that fast food is worse than other food eaten away from home (FAFH). We use the Continuing Survey of Individual Food Intake to compare fast food and table service meals. We find that both are larger and have more calories than meals prepared at home, with table service exceeding fast food, possibly due to different pricing methods. However, for the full day, both result in similar calorie increases relative to no FAFH, with fast food perhaps somewhat worse.

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In this experimental study, different components are computed for three different ecosystem services (ES). Specifically, supply, demand and use are estimated for pollination service, flood risk regulation service and nature-based tourism. These are analysed and assessed in 2012 and 2018 for the Italian context, in order to estimate the evolution over this period and to allow a significant comparison of results. The same methodology and models are applied for the selected accounting years and accounting tables and tend to reflect as closely as possible the System of Environmental-Economic Accounting-Ecosystem Accounting (SEEA EA), which is the international standard endorsed by the United Nations to compile Natural Capital Accounting in 2021. Both biophysical and monetary assessments are performed using the ARIES technology, an integrated modelling platform providing automatic and flexible integration of data and models, via its semantic modelling nature. Models have been run adjusting the components of the global modelling approach to the Italian context and, whenever available, prioritising the use of local data to carry out the study. This approach is particularly useful to analyse trends over time, as potentially biased components of models and data are substantially mitigated when the same biases is constant over time. This study finds an increase in benefits over the period analysed for the ES examined. The main contribution of this pioneering work is to support the idea that ES accounting or Natural Capital Accounting can provide a very useful tool to improve economic and environmental information at national and regional level. This can support processes to provide the necessary incentives to steer policy-making towards preventative rather than corrective actions, which are usually much less effective and more costly, both at environmental and economic levels. Nevertheless, particular attention must be paid to the meaning of the estimates and the drivers of these values to derive a direct or indirect relationship between the benefits observable and the actual Italian ecosystems condition.