Cafeteria

Öz
Sosyal yaşam için mekân düzenleme çeşitliliklerine alternatif olarak planlanan kafeteryalar, toplumsal hayata sunduğu etkileşim ve iletişim ortamlarıyla önemli katkı sunmaktadır. Her toplumun bulunduğu coğrafya, gündelik yaşam talepleri, kültürel ve sosyal yapıya bağlı olarak biçimlenen kafeler açık ve kapalı mekân alternatifleriyle hemen her yaş grubu için sosyal yaşamımızın her seviyesinde toplumsal yaşamımızın ayrılmaz parçalarıdır. Çalışma konumuz olan kafeteryaların üniversite kampüslerinde pek çok kültür, etnik yapı ve düşünceye sahip genç yaş grubunun sosyal hayatını yakından etkileme kapasitesi nedeniyle incelenmiş olup, Fırat Üniversite kampüsü için projelendirilmiş ve uygulanmıştır. Kampüs içinde doğal çevresiyle birlikte tasarlanması gereken gündelik yaşamda etkileşim, karşılaşma ve kaynaşma araçsallarından olan kafeteryaların, kampüsün doğal çevresine saygılı, kampüs kullanıcılarının taleplerini karşılayabilecek proje sunumuyla konuya katkı sağlamak hedeflenmiştir.

Anahtar kelimeler: Tüketim Alışkanlığı, Kafeterya, Üniversite Kampüsü, Sürdürülebilirlik, Ekolojik Mekânsal Tasarım.

A Cafeteria Designed as a Field of Social Interaction in the University Campus; Green house

Cafeterias, planned as an alternative spatial arrangement for social life, make an important contribution to the social life through the interaction and communication environments. The geography of every society, the demands of daily life, the cafes shaped depending on the cultural and social structure are indispensable parts of our social life at every level of our social life for almost every age group with open and closed alternatives. The cafeterias, which are the subject of our study, have been studied and applied for the campus of Firat University because of their capacity to closely affect the social life of the young age group with many cultures, ethnicities and thoughts in the university campuses. In the campus, it is aimed to contribute to the subject with the project presentation which will be able to meet the demands of the campus users.

Key words: Consumption habits, cafeteria, university campus, sustainability, ecological spatial design

Background: Food contamination may occur at any point during its journey through production, processing, distribution, and preparation. The risk of food getting contaminated depends largely on the health status of the food handlers, their personal hygiene, knowledge and practice of food hygiene. Food borne diseases are a public health problem in developed and developing countries like Ethiopia. Method: A cross sectional study was conducted among food handlers in Addis Ababa student's cafeteria from January to May 2013. Structured questionnaire was used to collect socio demographic data and associated risk factors. Stool specimens were examined for bacteria and intestinal parasites following standard procedures. Biochemical tests were done to identify the species of bacterial isolates. Sensitivity testing was done using Kirby-Baur disk diffusion method.

Este artigo objetiva refletir sobre o consumo de memórias em torno do café além da commodity agrícola, assim como tratar do consumo de diferentes espacialidades e temporalidades nas cafeterias Café Girondino e Coffee Lab, que se mostram como "ambiências comunicacionais", de acordo com a conceituação de Norval contribuem para as análises sob o ponto de vista da memória. Verificamos que existe uma tentativa de singularização de ambas as cafeterias. Porém, naquilo que as une é que se encontra a beleza desses cafés.

Libraries all around the world have to innovate their interior spaces to be more advanced. They should be at the top of the other institutions in providing their services. Several innovations for spaces in libraries have been explained thoroughly in this article. The spaces included: 1) leisure; 2) cafeteria; 3) study; and 4) IT.

Keywords: Innovations, Spaces, Library.

This study was carried out to identify the relationship between the food quality, price fairness, staff performance, and ambience of the university cafeteria with students ’ satisfaction. The survey method was employed in testing the proposed hypotheses via a structured self-administered questionnaire. This survey was conducted in Universiti Sultan Zainal Abidin (UniSZA) and a total of 93 undergraduates were selected for questioning via convenience sampling method. The results were generated by using the Structural equation modeling (SEM) technique via AMOS 21.0 computer program with maximum likelihood estimation. Based on the SEM technique, food quality and price fairness are the two most important dimensions that influence the students satisfaction on café service quality. Next, the students give less priority to staff performance and ambience. The results were differing from the previous study. The university cafeteria should take serious measurement in improving the food quality...