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The article aims to present the research interests of docent Wiktor Ormicki - a geographer and lecturer at Jagiellonian University. These revolved around the aspects of the eastern territories of the Second Polish Republic and manifested, among other things, in his habilitation thesis entitled Życie gospodarcze Kresów Wschodnich Rzeczypospolitej Polskiej (The Economic Life of the Eastern Borderlands of the Republic of Poland, Kraków 1929) His interests comprised the migration issues in the northeastern voivodeships. Ormicki left notes from his research trips to the eastern borderland, which were an interesting source for the analysis of the socio-economic life in the eastern provinces of the Second Polish Republic. He described the daily activities and customs of the inhabitants of these regions. He listed economic facilities (including brickyards, distilleries, and sawmills) operating in the places he visited. He also paid attention to the towns and villages and the natural environment at the eastern border. Both the travel notes and Ormicki's scientific works are a valuable source for researchers of everyday life and the economy of the eastern border of interwar Poland. [ABSTRACT FROM AUTHOR]

It is intended to open a debate on two different issues: the landscape of Puerto de Menesteo in the time of Strabo and the possibility of the winery of Puerto de Menesteo in the current Sierra de San Cristóbal being walled. In the first case, the interpretation of Strabo’s text made by Pepa Castillo and Pilar Iguácel on the situation of the island cited in the passage which mentions the communication between Puerto de Menesteo and Asta is questioned. The second theme focuses on the design of the complex excavated in the Sierra de San Cristóbal as a wine production unit (winery), its parallelism with the Alt de Benimaquía (Denia, Alicante), and the possibility that it is walled. [ABSTRACT FROM AUTHOR]

Based on the concepts of tourism destination and wine tourism, the concept of wine tourism is defined. The system components of the destination for wine tourism are distinguished and characterized - wineries, wine routes, winescapes. The attributes of the destination that influence the visits to the wine region, are displayed. The factors for a successful development of a destination for wine tourism, which contribute to more real and memorable experiences of the wine tourist are systematized. [ABSTRACT FROM AUTHOR]

Faculty networking event: sharing of innovative teaching and learning activities for food science core courses live webcast. Accordingly, it can often be difficult for food science instructors to connect with other instructors who teach similar courses and to locate teaching resources for the specific topic areas that they teach. Food Science is a relatively small yet critical field of science that covers a wide array of topic areas, ranging from food chemistry to microbiology to processing to sensory science to product development, just to name a few. [Extracted from the article]

In this paper we use First-Order Hybrid Petri nets (FOHPN), an hybrid model that combines fluid and discrete event dynamics, to model the concurrent activities of manufacturing systems. In particular we consider an existing mineral water bottling plant and we show how the FOHPN model is extremely suited to describe the high-throughput production lines, that are one of the main components in the considered plant. Some variations with respect to the previous definition of the FOHPN model are also introduced here to better describe the behavior of the conveyor lines. Finally, we show that, thanks to the fluid approximation of some discrete-event dynamics, the considered plant may also be efficiently simulated using FOHPN. This also enabled us to identify, among the most commonly used configurations of the plant, which are the optimal working conditions in terms of maximal throughput and net profit. [ABSTRACT FROM AUTHOR]

This paper quantitatively measures the relationship between retail change and residential gentrification by examining the connection between gentrification and the opening of craft breweries in Portland, Oregon. Our findings indicate that: 1) craft breweries were slightly more likely to open in gentrified/gentrifying neighbourhoods than not and, 2) with the exception of the 1990s, breweries in gentrifying neighbourhoods most often opened followed the onset of neighbourhood upgrading. During the 1990s, we find that breweries were at the leading edge of gentrification, representing the type of economic and cultural changes in the commercial landscape that make a neighbourhood attractive to middle-class gentrifiers. Breweries opening during the 1980s, 2000s, and 2010–2015 periods were more likely to follow gentrification or to open in stable or upgrading neighbourhoods. Considering these results, we caution that while craft breweries may retain local industrial jobs and revitalize commercial districts, they may also solidify on-going patterns of gentrification. [ABSTRACT FROM AUTHOR]

Several investigations have been made in soft drink plants during the past 2 years (1970-71) by carrying out the critical flicker fusion test (CFF), performance test (rejection rate of defective bottles) and observation of subsidiary behaviour (looking around, napping, chattering, etc.). Subsidiary behaviour appears to be a compensatory motion, the occurrence of which was related to a low level of worker's consciousness in the monotonous work. Subsidiary behaviour is considered an escape behaviour from monotony and is required as a stimulus which may relieve the feeling of monotony. The monotonous work was confirmed in close observation of the subsidiary behaviours. [ABSTRACT FROM AUTHOR]

Summary: Several carbon footprint (CF) studies have been so far carried out to assess the environmental impact of the brewing industry. In this study, a series of reliable secondary data for small‐, medium‐, and large‐sized breweries were collected and used to develop a simplified model to estimate the cradle‐to‐grave (C2G) CF of the production of a functional unit consisting of 1 hectoliter (hL) of lager beer packed in 66‐centiliter (glass or polyethylene terephthalate [PET]) bottles. With reference to the typical operating conditions of nine breweries of different size, the C2G CF was found to increase up to 43% or 45% either for glass or PET bottles as the brewery size reduced from 10 × 106 to 500 hL per year. Whatever the brewery size, the use of PET instead of glass bottles lowered the beer CF by 2.7 ± 0.9%. The contribution of the consumer and postconsumer waste disposal phases was found to be significant. Thus, beer makers should pay attention to the recycling ratio of postconsumer packaging in the sales areas. The C2G CF tended to increase linearly with the overall (thermal and electric) energy needed to produce 1 hL of beer, almost independently of the primary packaging material used. Such a simple and easy‐to‐measure quantitative indicator might be more than sufficient not only to estimate qualitatively the environmental burden of beer production, but also to identify which mitigation opportunities might be explored or to prioritize primary data collection efforts to refine CF calculation. [ABSTRACT FROM AUTHOR]

According to UNWTO's projection the international tourist arrival will grow at a rate of 4% to 5% worldwide in 2018. The India's share in Asia pacific region is increasing with constant pace. Satisfaction of consumers is important for any business to grow and sustain because it is an established fact that repeat sale of goods and services to same customer requires less expenditure than to get a new customer, and tourism products and services are not an exception to it. This leads the organisation engaged in tourism business to know about the status of satisfaction of tourist wit respect to their products and services on sale. Several studies on tourists satisfaction with regard to destination suggests that higher levels of tourists results in re-visit and word of mouth publicity about destination by satisfied tourists (Kau and Lim, 2005; Kozak and Rimmington, 2000; Yu and Goulden, 2006). The study was conducted to find whether tourist visiting destinations are satisfied; satisfaction of tourists with accommodation facilities at destination; satisfaction of tourists with food and beverage facilities at destination; satisfaction of tourists with local transport facilities at destination. [ABSTRACT FROM AUTHOR]

Abstract: BACKGROUND: Shalgam is a traditional lactic acid fermented beverage highly popular in southern Turkey. The main raw material, black carrot, contains a significant amount of anthocyanins. In this study, changes in polyphenols, including anthocyanins, related total antioxidant capacity (TAC), and in vitro bioaccessibility during shalgam fermentation and main raw material were evaluated. RESULTS: Compared with the last 12 days of the fermentation, a higher increase in total phenolic content (TPC), anthocyanins content (AC), and TAC was observed in the first 12 days of the fermentation during shalgam production. Although black carrot exhibited the highest total flavonoid content (TFC), TPC, AC, and TAC values before bioaccessibility tests, the recovery of shalgam beverage was found to be mostly identical with black carrot results in terms of flavonoids, phenolics, and anthocyanins and antioxidant capacity after in vitro digestion. In vitro digestion significantly reduced the recovery of initial samples in terms of TFC, TPC, AC, and TAC analysis. The amount of beneficial compound in the early fermentation stage was significantly lower than with end product. Sixteen different phenolics were detected from shalgam beverage samples in high‐performance liquid chromatography analysis. After performing bioaccessibility tests, only five phenolics were detected. As anthocyanins, only cyanidin content was identified. CONCLUSION: The degradation of phenolics and anthocyanins was observed after bioaccessibility tests. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

This analysis empirically explores factors associated with success or failure of new wineries, using the empirical context of new wineries in the Puget Sound region of Washington State. Wineries are being established more frequently in various regions around the world. Hence, it is important to understand factors associated with new winery success or failure, so policy-makers and entrepreneurs can better nurture this important industry. Results suggest that factors related to success or failure include the geographic location of a winery, the total number of owners, past business experiences of owners, levels of business diversification, owner gender, and time period. [ABSTRACT FROM PUBLISHER]

This article examined the influence of strategic procurement outsourcing on Nigerian Breweries Public Liability Limited Company's productivity. The objectives of the study were to examine the reasons Nigerian Breweries Plc outsource the procurement of items used in production of the company's product; to determine whether procurement of the items used in the production increases the company's productivity or not; and lastly, to assess the contributions of the identified factors that inhibit the smooth flow of procurement activities of the companies. Out of the 191 sampled size of the production staffs selected for the study, only 131 returned the questionnaires used for the survey. The two most rated factors that made the company to outsource are; Expertise skills and lack of raw materials; Patent right and ability to focus on main activity of the company. The research through PPMC, concluded that; there is positive correlation between procurement outsourcing and company's productivity. Suppliers' delay and problems of transportation were the potent factors that hinder the flow of procurement by the company as they were both statistically significant with p<0.05. There is crucial need for the company to increase the suppliers so as to create necessary competition as the company will be dealing with the most competent suppliers and reliable transportation firms. [ABSTRACT FROM AUTHOR]

Based on a successful experimental result from laboratory and bench scale for treatment of wastewater from beverages industry, an industrial and efficient treatment unit is designed and constructed. The broad goal of this study was to design and construct effluent, cost effective and high quality treatment unit. The used technology is the activated sludge process of extended aeration type followed by rapid sand filters and chlorination as tertiary treatment. Experimental results have been considered as the basis for full scale design of the industrial capacity of 1600 m 3 /day treatment plant. Final effluent characteristics after treatment comply with Egyptian legalizations after reducing COD and BOD 5 by about 97% and 95% respectively. So it is recommended to reuse treated effluent in textile industry in dyeing process. [ABSTRACT FROM AUTHOR]

During the production process of beer, it is of utmost importance to guarantee a high consistency of the beer quality. For instance, the bitterness is an essential quality parameter which has to be controlled within the specifications at the beginning of the production process in the unfermented beer (wort) as well as in final products such as beer and beer mix beverages. Nowadays, analytical techniques for quality control in beer production are mainly based on manual supervision, i.e., samples are taken from the process and analyzed in the laboratory. This typically requires significant lab technicians efforts for only a small fraction of samples to be analyzed, which leads to significant costs for beer breweries and companies. Fourier transform mid-infrared (FT-MIR) spectroscopy was used in combination with nonlinear multivariate calibration techniques to overcome (i) the time consuming off-line analyses in beer production and (ii) already known limitations of standard linear chemometric methods, like partial least squares (PLS), for important quality parameters Speers et al. (J I Brewing. 2003;109(3):229-235), Zhang et al. (J I Brewing. 2012;118(4):361-367) such as bitterness, citric acid, total acids, free amino nitrogen, final attenuation, or foam stability. The calibration models are established with enhanced nonlinear techniques based (i) on a new piece-wise linear version of PLS by employing fuzzy rules for local partitioning the latent variable space and (ii) on extensions of support vector regression variants ( 휖-PLSSVR and ν-PLSSVR), for overcoming high computation times in high-dimensional problems and time-intensive and inappropriate settings of the kernel parameters. Furthermore, we introduce a new model selection scheme based on bagged ensembles in order to improve robustness and thus predictive quality of the final models. The approaches are tested on real-world calibration data sets for wort and beer mix beverages, and successfully compared to linear methods, showing a clear out-performance in most cases and being able to meet the model quality requirements defined by the experts at the beer company. [ABSTRACT FROM AUTHOR]

In the article the principles of financial management services winery, the mechanism of development and implementation of financial control and financial planning tools. Examined the technical means and human capital as important links in a holistic system – the enterprise. In particular, we analyzed the basic minimum requirements that need to be put to the workers in their employment in the financial planning department, as well as ways to encourage employees to improve work efficiency. The authors presented the factors that led to the impossibility of the use of financial planning in enterprises, as well as the necessity to solve these problems in an article, create conditions for the development and effective functioning of the business winery. It is this uncertainty and increased risks, planning for the wineries, they take into account the authors, would be an effective tool for improving the organizational-economic mechanism of funding. Considering the characteristics of financial planning and its role in the overall process of planning and forecasting activities of agro-business entities, we can choose an adequate method for the management of their financial activities. A convincing factor that speaks in favor of the use of financial planning in domestic practice is the fact that the process of implementing its strategic goals into specific financial indicators, provides financial resources economic processes of development of the enterprises in the fierce competition, is some form of financial support from external investors including foreign ones. Thus, in the current economic conditions in Ukraine should use a system of financial planning on the basis of national practice synthesis activity of the enterprises and the best practices of international experience, while paying special attention to its organizational and methodological underpinnings. In the article the principles of financial management service, which mainly concern the relations between managers and employees. At the same time for coordinating the work of employees within the department and between departments of financial services horizontal correspond to the heads of departments and employees offinancial service relationships with other parts of the company (marketing department, logistics and so on. DA) Organize the service chiefs. Despite the fact that at the moment there is a great deal of information on financial planning and increasing the number of qualified professionals, the system of planning activity on the Ukrainian enterprises is not without a number of serious problems and shortcomings. [ABSTRACT FROM AUTHOR]