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The objective of this review is to summarize the most relevant aspects of the attention to diners with specific diet in the catering sector. The characteristics of the final consumer usually determine both the variety of specific diets to be served and the operative of the service. There are two models of catering services that are differentiated from each other by the place where the foods are prepared and delivered: centralized production and on-site production. The specialized work of Dieticians and the implementation of technological solutions that entail the optimization and a better control of the process are usual in the catering sector. The management of specifics diets in catering sector is intrinsic to its activity. Despite the high professionalism of the sector in this area, it is necessary a constant adaptation to the new emerging needs, especially those related to allergies and food intolerances and the situations of dependence generated by the increase of the life expectancy of the population. [ABSTRACT FROM AUTHOR]

This communication presents a protocol in order to show the different phases that must be followed in order to validate the INCODE barometer, which is used to measure the innovation competence, with Rasch Measurement Theory. Five phases are stated: dimensionality analysis, individual reliability and validity analysis of items and persons, global reliability and validity analysis, and cathegory analysis. [ABSTRACT FROM AUTHOR]

The aim of this paper is to present an experience of how a final year project can be designed in order to encourage contact with the business world. This paper the general structure of the final year project, whose main topic is outsourcing, the main abilities and competencies developed by students while doing it, and the opinion of the students who have already done it. [ABSTRACT FROM AUTHOR]

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