Die vorliegende Arbeit beschäftigt sich mit einer speziellen Technik zur Wahrung von Anonymität in Rechnernetzen den sogenannten 'Dining Cryptographers Networks' (DC-Netze). Diese Netze haben im Vergleich zu anderen anonymisierenden Mechanismen die besondere Eigenschaft, daß ihre Sicherheit kompexitätstheoretisch mit nur wenigen Annahmen bewiesen werden kann. Neben der Betrachtung der Algorithmen und Protokolle wird gleichzeitig eine freie prototypische Implementierung mit Namen 'GnuDCN' bereitgestellt, um die praktische Relevanz solcher DC-Netze zu klären. Das System ist trotz seines enormen Kommunikationsaufwands in sensiblen Umgebungen mit kleinem Teilnehmerkreis durchaus einsetzbar. / The available work concerns itself with a special technology for the keeping of anonymity in computer networks the so-called 'Dining Cryptographers Networks' (DC nets). These nets have the special characteristic compared with other anonymizating mechanisms that their security can be proven with only few assumptions. Apart from the view of the algorithms and protocols a free prototypic implementation with name 'GnuDCN' is made available at the same time, in order to clarify the practical relevance of such DC nets. The system is quite applicable despite its enormous communication expenditure in sensitive environments with small participant circle.

A five-course dining experience that is exploring how food can, with its multi-sensorial features, be used as a tool to spark curiosity, and be a discursive device for generating ideas and conversations about matters of concern that affect society. The experience is visually black and white, and to see things in that monochrome, symbolically means there is only one possible judgment to be made about the situation. But is the food what it seems to be? What are facts, how much to trust of what is said, and when to look beyond the surface?

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The decision regarding when and to what extent to use convenience food products is a perennial issue in the hospitality industry. Despite the pertinence of this issue in the industry, it has never been explicitly examined in the hospitality literature. Potential advantages of adopting convenience food products in food-service operations include: savings in time and costs, better portion and cost control, ease of training and evaluation, superior customer relationships through product consistency, increased safety, ease of storage, and added eye appeal. On the other hand, noticeable disadvantages may include: staff motivation problems, facilitated labor mobility, increased emotional labor for supervisor, health and nutrition down-sides, and more waste. Therefore, to further explore this issue, a paper and pencil survey was administered to culinary managers in a large university dining setting. Respondents included 132 chefs representing ten dining facilities. The results indicate that even though the time and labor cost savings brought about by the use of convenience food products are perceived as advantageous, the implied consistency of the final product and superior portion control are not as important. Furthermore, customer relationships, catering to special groups, and final products' eye appeal appear to be better facilitated by non-convenience foods. Even though it is easier to train chefs/ cooks/ employees to use convenience food products rather than non-convenience ones and these employees appear to be under less psychological pressure in their jobs, they will conversely be less motivated and worse paid. The theoretical and practical implications of these findings are discussed herein. / Master of Science

The goal of our projectis to „restart“ the Jaroslavice village. It was a well established settlement before the war, but has been on a downfall ever since. The problem began by eviction of german population after the war, followed by close distance to highly guarded border. This project is aiming on the possibility of living in the „ near border area and resumption of forgotten countryside. It proposes to connect old with new. The core of the project is renovation of majer near the castle. It is located on the edge of Jaroslavice and is connected to newly established part of the village. The site of the majer is becomming a connection point of history and present. Therefore, the object provides areas needed by students of newly designed high school. It includes accomodation, cafeteria and residental yard. It blends with additional areas of art centre nearby and is connected to the centre of village. Among the functions ths project provides, there is also a variable hall desired by village management.

Single-use plastic packaging waste is overflowing the Earth’s surface, releasing mi- croplastics that contaminate our food. This poses serious threats and concerns to food safety and security. The project aims to raise public awareness about the issue of microplastic con- tamination in the food system. It will use friendly visual language to help people understand how plastic waste from local recycling stations can end up back on their plates and in their bodies. The outcome of the project is a dining workshop that explores the journey of microplastics into the food system. Visual elements and dishes are used as tools to connect partic- ipants with this complex issue. This enables the audience to learn, think critically and reflect on their daily plastic consumption habits. It inspires them to take responsibility and makea change towards reducing plastic waste. Currently, there is no clear scientific literature on whether there is a potential risk to humans associated with exposure to microplastics in food.

Through in-depth interviews with 14 restaurant servers who worked in "casual dining" restaurant chains, this study explores service work and servers' perceptions of restaurant culture. Interactions between servers and customers are examined through the lens of servers' personal experiences. The analysis of interview data focus on how servers understand their role, how "casual dining" restaurant chains try to avoid the appearance of fast food outlets, and how "the customer is always right" slogan affects servers and customers. As a response to difficult and inflexible structural conditions present in restaurant work, servers establish short-lived camaraderie with each other through games, harassment, and deriding low-status customers to get through their shifts. The thesis closes by examining possible ways to combat the effects of this exploitative industry on servers.

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A large portion of the American public is overweight and many are classified as being obese.  Obesity and unhealthy eating behavior are partially related to the increase in our society""s consumption of foods away from home. Accordingly, the Food and Drug Administration (FDA) has suggested new menu labeling regulations to help educate customers on healthy items among menu selections. Few studies have tried to understand customers"" healthy eating behavior in restaurants. Therefore, the purpose of this study was to understand and to predict customers' healthy eating behavior in casual dining restaurants, using the theory of planned behavior and the health belief model. The results showed that attitude toward healthy eating behavior and subjective norm positively influenced intention to engage in healthy eating behavior in casual dining restaurants while perceived behavioral control did not. For healthy eating behavior in casual dining restaurants, perceived threat, self-efficacy, response to provision of nutrition information (cue to action) were significant predictors. However, perceived benefits and barriers were not statistically significant. Also, the study found that subjective nutrition knowledge influenced customers' response to provision of nutrition information whereas objective nutrition knowledge did not. Customers' healthy eating behavior positively influenced their willingness to patronize a restaurant that offers healthy menu items, which means that those who try to eat healthy menu items in casual dining restaurants are willing to revisit restaurants where healthy menu choices are available and to recommend the restaurants to others. Finally, this study generated socio-demographic profiles related to healthy eating behavior in casual dining restaurants and willingness to patronize a restaurant that provides healthy menu choices. The results revealed that education levels and BMI (Body Mass Index) status influenced customers' healthy eating behavior. Also, customers' willingness to patronize a restaurant that provides healthy menu items differed based on gender, marital status, and education levels. / Ph. D.

No description available.