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Search results for: RESTAURANTS
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The Lighting Designer and New Technologies: Lighting for Enhancing Business in Shops & Restaurants – The Do’s & Don’ts of Retail Lighting
PublicationThis paper will address issues of successful retail lighting schemes to make the audience familiar with the Do’s & Don’ts. It will also look into the details of designing lighting particularly for window displays, external shop signage and outdoor terraces of restaurants. A holistic approach to retail lighting will be presented with case studies of ‘good’ and ‘bad’ lighting solutions, mostly from Europe, to underline the impacts...
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Knowledge Sharing and Managing Intellectual Capital in the Times of COVID-19: Evidence from Polish Restaurant Industry
PublicationPurpose: The aim of this paper is to show how restaurants in Poland managed their intellectual capital (IC) in the COVID-19 crisis and how knowledge sharing (KS) helped them to survive in those dynamically changing conditions. Methodology: The study is based on qualitative research – semi-structured interviews with a few restaurant owners and managers responsible for the business operations during...
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Places of worship, spiritual healing and urban regeneration
PublicationMany researchers demonstrated that it is possible to help people achieve mental and physical regeneration with proper architecture, urban and landscape planning. The term therapeutic landscapes could also be applied to places of worship, where people gather for spiritual healing and renewal. Public space that they offer is inclusively open to all. Addition- ally, they serve to reinvigorate the places where they are located. Shrines...
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Transformation of the countryside into an open-air museum as a way to rescure its spatial layout and to improve the quality of live = Przekształcenie wsi w muzeum na wolnym powietrzu jako sposób ratowania jej układu przestrzennego i poprawy jakości życia mieszkańców
PublicationSince the first open-air museums until today, the exposition subject-matter has been specialized (ethnographic, archeological, industrial and technical skansens). But idea of the existence of such objects remains unchanged. Still, the goal is to show the collection of wooden buildings in the environment as close to their origin as possible or in the home environment. These distinguish the skansens and make them different then municipal...
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The impact of cooking method on the phenolic composition, total antioxidant activity and starch digestibility of rice (Oryza sativa L.)
PublicationThis study investigated changes in the phenolic composition, total antioxidant activity (TAA) and starch digestibility in white and brown rice due to three different cooking procedures, and subsequent reheating of cooked rice after storage. Among the analyzed samples, brown rice showed the highest TAA and phenolic content (622.5 mg kg-1 DW). All cooking methods resulted in significant decrease of phenolic content and TAA of rice...