Search Results (19)

This study addresses daylighting to enhance the quality of indoor atmospheres, considering building skins. In the hotel industry, lighting accounts for more than 10% of energy consumption. Many highly glazed façades create visual comfort problems, resulting in increased electric lighting consumption. Ninety-four restaurants were studied in Spain; almost all cases have a window with outside views, and more than half of the cases have tables adjacent to the outside views. However, it is difficult to balance daylight use, a shading system, and the outside view. A virtual restaurant prototype is built by Rhinoceros to simulate the daylight glare index by Evalglare and daylight autonomy of a highly glazed façade with three different shading systems by Radiance through a screen and an overhang with and without a complex fenestration system. The results show that the screen system reduces the daylight glare index value to imperceptible glare (15%), while the daylight glare index for the overhang with and without a complex fenestration system increases to acceptable glare (21%). However, the daylight autonomy for the screen system is almost half (52%) the daylight autonomy for the overhang systems (95%). Although the daylight glare index for the overhang with a complex fenestration system is slightly higher, the illuminance level and its distribution performance are better without obstructing the outdoor view. Full article

Emerging as a pivotal trend on social media, food review vlogs not only narrate culinary experiences but also boost local cuisine and economic growth. This study delves into how such vlogs and vlogger traits affect viewer attitudes and restaurant visit intentions, guided by the stimulus–organism–response paradigm. Hypotheses were quantitatively assessed through an online survey with 347 participants from Amazon’s Mechanical Turk (MTurk), analyzed using SPSS 22 and AMOS 22 for structural equation modeling (SEM). The results indicated that informativeness, entertainment, and vividness influence viewers’ engagement with food review vlogs, while attractiveness and homophily are major predictors of parasocial relationships. Content engagement and parasocial relationships exerted positive influences on attitudes and visiting intentions toward the reviewed restaurants. The findings contribute to the empirical understanding of foodservice communication by identifying key characteristics of food review vlogs and vloggers that drive viewer engagement and behavioral intentions. Building on an established theoretical foundation, this study underscores the practical significance of the S–O–R model in digital marketing, offering actionable insights to empower content creators and marketers in driving audience engagement and shaping consumer behavior. Full article

Given the exponential growth of eWOM, especially among the millennial generation, an analysis of the consultation behaviour of online opinions is essential to better understanding the decision-making process. The aim of this proposal is to analyse how the motivations towards eWOM consultation contribute to the final adoption of eWOM, especially in the restaurant context, exploring the relationship chain “motivations to consult eWOM—intention to consult eWOM—adoption to consult eWOM”. Moreover, studying the moderating effect of gender in this chain is argued. Based on a sample of 341 millennials with experience in reading online reviews and visiting restaurants, a causal model was estimated through PLS estimation in the geographic area of Ecuador. The results confirm that millennials’ motivations influence directly their intention to consult eWOM and indirectly on eWOM adoption. In addition, gender does not show a significant effect on the chain of effects. Given that virtual platforms have the potential to influence men and women equally, the communication efforts of restaurants focused on this target audience and carried out on social media must focus on aspects other than gender. Full article

This paper presents an innovative entanglement-based protocol to address the Dining Cryptographers problem, utilizing maximally entangled $|GH{Z}_n⟩$ tuples as its core. This protocol aims to provide scalability in terms of both the number of cryptographers n and the amount of anonymous information conveyed, represented by the number of qubits m within each quantum register. The protocol supports an arbitrary number of cryptographers n, enabling scalability in both participant count and the volume of anonymous information transmitted. While the original Dining Cryptographers problem focused on a single bit of information—whether a cryptographer paid for dinner—the proposed protocol allows m, the number of qubits in each register, to be any arbitrarily large positive integer. This flexibility allows the transmission of additional information, such as the cost of the dinner or the timing of the arrangement. Another noteworthy aspect of the introduced protocol is its versatility in accommodating both localized and distributed versions of the Dining Cryptographers problem. The localized scenario involves all cryptographers gathering physically at the same location, such as a local restaurant, simultaneously. In contrast, the distributed scenario accommodates cryptographers situated in different places, engaging in a virtual dinner at the same time. Finally, in terms of implementation, the protocol accomplishes uniformity by requiring that all cryptographers utilize identical private quantum circuits. This design establishes a completely modular quantum system where all modules are identical. Furthermore, each private quantum circuit exclusively employs the widely used Hadamard and CNOT quantum gates, facilitating straightforward implementation on contemporary quantum computers. Full article

Computer simulations used to study food purchasing behavior can be separated into low immersion virtual environments (LIVE), which use personal computers and standard monitors to display a scene, and high immersion virtual environments (HIVE) which use virtual reality technology such as head-mounted displays to display a scene. These methods may differ in their ability to create feelings of presence or cybersickness that would influence the usefulness of these approaches. In this present study, thirty-one adults experienced a virtual supermarket or fast-food restaurant using a LIVE system or a HIVE system. Feelings of presence and cybersickness were measured using questionnaires or physiological responses (heart rate and electrodermal activity). The participants were also asked to rate their ability to complete the set task. The results of this study indicate that participants reported a higher sense of presence in the HIVE scenes as compared to the LIVE scenes (p < 0.05). The participant’s heart rate and electrodermal activity were significantly higher in the HIVE scene treatment when compared to the LIVE scene (p < 0.05). There was no difference in the participant’s ability to complete tasks in the different scenes. In addition, feelings of cybersickness were not different between the HIVE and LIVE scenes. Full article

This research paper delves into the complex relationship between pro-environmental attitudes, dietary preferences, and packaging choices using a Virtual Reality (VR) restaurant scenario. The imperative is to address environmental concerns, particularly plastic waste and greenhouse gas emissions, as they pertain to sectors of the food service sector. This study seeks to understand the factors influencing environmental attitudes and behaviors, with a focus on dietary preferences and packaging choices using a VR restaurant scenario. This study explores connections between gender, education, interventions, and pro-environmental attitudes, as well as the correlation between vegetarian diets and sustainable behaviors. While the results suggest significant correlations between gender and pro-environmental attitudes and a potential connection between adopting vegetarian diets and pro-environmental attitudes, our study emphasizes the nuanced nature of these relationships. The findings underline the importance of interdisciplinary research and strategic interventions for fostering sustainable behaviors and reducing environmental impact. The use of VR simulation adds a novel dimension to understanding individuals’ choices in controlled environments, shedding light on the intricate dynamics of pro-environmental decision making. This paper contributes to the ongoing discourse on sustainable behavior by offering insights into the interplay between personal preferences, environmental awareness, and choices with significant environmental implications. Full article

(1) Background: Attention-Deficit/Hyperactivity Disorder (ADHD) is typically first diagnosed in early childhood. Medication and cognitive behavioural therapy are considered effective in treating children with ADHD, whereas these treatments appear to have some side effects and restrictions. Virtual reality (VR), therefore, has been applied to exposure therapy for mental disorders. Previous studies have adopted VR in the cognitive behavioural treatment for children with ADHD; however, no research has used VR to develop social skills training for children with ADHD. This study aimed to develop a VR-based intervention (Social VR) to improve social skills in children with symptoms of ADHD. Prior to conducting the pilot trial to assess the effectiveness of Social VR, valuable user feedback was gathered regarding the mechanics of Social VR, satisfaction and motion sickness. This study presented the development and preliminary usability of Social VR to enhance social interaction skills among children with ADHD. (2) Methods: The development process of the Social VR intervention was demonstrated. The Social VR intervention consisted of three scenarios, namely MTR, Campus and Market and Restaurant. In the usability study, 25 children with ADHD were recruited to test the Social VR during the preliminary usability stage of a clinical trial at preinclusion. The participants completed a survey about their experience of playing Social VR, satisfaction, and motion sickness. (3) Results: The participants indicated the three conditions had easy-to-follow instructions, were easy to pick up, and that they understood when the situations changed. The control and beauty of the graphics of Market and Restaurant were relatively lower compared with those of MTR and Campus. The three scenarios are applicable to children diagnosed with any subtype of ADHD. (4) Conclusion: The participants were satisfied with Social VR. Social VR was generally considered realistic and immersive. Further trials to assess the feasibility and efficacy were discussed. If proven effective, VR-based intervention can be an adjunctive approach to current multimodal training for children with ADHD. Full article

Due to COVID-19 restrictions, many restaurants were forced to discontinue in-person service, either by locking down or finding alternative methods of operation. Despite the fact that, in the United States of America, digital restaurants have already been established for many years, in Greece, this phenomenon became popular during the pandemic. These delivery-only companies operate exclusively online, allowing customers to place orders from restaurants without a physical location. This has revolutionized the process of ordering food, as customers can browse digital menus, view images, and utilize other options provided by digital food technology. As a result, customers have had new experiences with food thanks to digital eateries during the pandemic. This research study is quantitative and utilized a questionnaire distributed to 1097 participating consumers over the internet. The sample was selected using straightforward random sampling, where each member of the population had an equal and unique chance of participating in the survey. The data were collected over a period of 2 months. Full article

Even though Industrial Kitchens (IKs) are among the highest energy intensity spaces, very little work has been done to forecast their consumption. This work explores the possibility of increasing the accuracy of the consumption forecast in an IK by forecasting disaggregated appliance consumption and comparing these results with the forecast of the total consumption of these appliances (Virtual Aggregate—VA). To do so, three different methods are used: the statistical method (Prophet), classic Machine Learning (ML) method such as random forest (RF), and deep learning (DL) method, namely long short-term memory (LSTM). This work uses individual appliance electricity consumption data collected from a Portuguese restaurant over a period of four consecutive weeks. The obtained results suggest that Prophet and RF are the more viable options. The former achieved the best performance in aggregated data, whereas the latter showed better forecasting results for most of the individual loads. Regarding the performance of the VA against the sum of individual appliance forecasts, all models perform better in the former. However, the very small difference across the results shows that this is a viable alternative to forecast aggregated consumption when only individual appliance consumption data are available. Full article

Immersive virtual reality (VR) videos can replicate complex real-life situations in a systematic, repeatable and versatile manner. New product development trajectories should consider the complexities of daily life eating situations. The creation of immersive contexts of a product with varying levels of appropriateness could be a useful tool for product developers in evaluating the extent to which context may influence food acceptance and eating behavior. This study explored virtual reality (VR) as an efficient context-enhancing technology through evaluations of protein-enriched rye breads and compared the effects of a VR-simulated congruent (VR restaurant) and incongruent (VR cinema) contexts on the acceptance in older consumers. A total of 70 participants were immersed in the two VR contexts and a neutral control context in a randomized order. The responses indicating the desire and liking for rye breads were measured, and the extent of immersion during context exposure was assessed by levels of the sense of presence and engagement. Immersive VR induced positive sensations of presence and a heightened level of engagement. The VR restaurant and neutral contexts were perceived as more appropriate for consuming rye breads and induced higher desire and liking for rye breads, which supported the notion of the alignment of congruent contexts with food desire and liking. The study provides new perspectives, practical methodologies, and discoveries in regard to the creation and application of VR-immersed contexts in food product evaluation. Moreover, it focused on a consumer segment (older consumers) that has seldom been investigated in previous relevant studies. The findings suggest that immersive VR technology, as a tool for evaluating contextual factors, is important for new product development. The good user experience among older consumers further indicated the potential value of VR as a context-enhancing tool for product development. Full article

In this paper, power-sharing management control on an AC islanded microgrid is investigated to achieve accurate reactive power sharing. The droop control method is primarily used to manage the active and reactive power sharing among the DGs in the microgrid. However, the line impedance mismatch causes unbalanced reactive power sharing. As a solution a consensus-based adaptive virtual impedance controller is proposed, where the consensus algorithm is used to set the reactive power mismatch; then a virtual impedance correction term is generated through a proportional-integral controller to eliminate the line impedance mismatch. Thus, reactive power sharing is achieved without knowledge of the line impedances or using a central controller. Moreover, the consensus algorithm is used to restore the AC bus voltage to the nominal value by estimating the DGs average voltage using neighbor communication to compensate for the decreased magnitude of the voltage reference. Matlab/Simulink is used to validate the accuracy of reactive power sharing and voltage restauration achievement of the proposed solution through simulation of different scenarios. In addition, a dSPACE DS1104 is used within a developed experimental testbench based on two parallel DGs to validate the effectiveness of the proposed solution in the real world. Full article

Online spaces are increasingly important in the sale of food, alcohol and tobacco. This analysis focuses on two developments in online food delivery: delivery-only ‘dark kitchens’ and rapid grocery delivery services (RGDS), with the aim to understand and assess the availability of health harming and health promoting products through these services. Data was collected for one metropolitan local authority in London, UK, using publicly available online sources. Being explorative in nature, the analysis includes descriptive statistics and qualitative assessment. Three dark kitchens (renting kitchens to 116 food businesses), three grocery delivery apps, and 76 grocery businesses available through online delivery platforms were identified. Most businesses renting dark kitchen space were ‘virtual restaurants’ (52%) selling fast food (47%) or dessert (21%) through online delivery platforms. RGDS sold a variety of items, with a focus on pre-packaged foods high in fat, salt and sugar, alcoholic beverages and tobacco. These items were also most likely to be promoted through offers and promotional language. Fruits and vegetables were less commonly available and mainly on grocery delivery apps. Online delivery services increase the temporal and geographic availability and promotion of many unhealthy products. Research expanding on the geographic area of interest is needed. Full article

Acknowledging and sustaining the ethnic and cultural diversity that the phenomenon of globalization has brought to the urban environment is one of the target objectives to seek spatial and social sustainability in today’s cities. This study aims to build upon previous research approaches that sought to characterize culturally diverse, urban public spaces. For this purpose, a method that encompasses digital and physical layers of information has been proposed to gather signs of culturally diverse, street-level urban and economic activities. Geolocated data from three social media platforms, as well as field-work observations, were collected from two case study street segments with different socio-cultural, demographic profiles. The findings suggest that economic activities related to retail and restaurants, and especially those with higher levels of personalization that reflect “cultural specialisms”, have a significative relevance in both the physical and virtual domains. However, unlike the case study area with the higher socio-economic profile, the urban vibrancy observed through field work throughout the more culturally diverse street segment was not found to be fully represented by social media data. There is still much room for research on the extent to which these sources are useful for characterizing fine-grain street-scale phenomena. Full article

Virtual reality (VR) technology is emerging as a tool for simulating different eating environments to better understand consumer sensory response to food. This research explored the impact of different environmental contexts on participants’ hedonic ratings of two different food products: beef steaks, and milk chocolate, using VR as the context-enhancing technology. Two separate studies were conducted. For beef, two different contextual conditions were compared: traditional sensory booths and a VR restaurant. For chocolate, data were generated under three different contextual conditions: traditional sensory booths, VR Irish countryside; VR busy city (Dublin, Ireland). All VR experiences were 360-degree video based. Consumer level of engagement in the different contextual settings was also investigated. The results showed that VR had a significant effect on participants’ hedonic responses to the food products. Beef was rated significantly higher in terms of liking for all sensory attributes when consumed in the VR restaurant. While for chocolate, the VR countryside context generated significantly higher hedonic scores for flavour and overall liking in comparison to the sensory booth. Taken together, both studies demonstrate how specific contextual settings can impact participants’ sensory response to food products, when compared to a traditional sensory laboratory condition. Full article

This work deals with daylighting for quality indoor atmospheres, considering building skins. In recent years, almost all retrofit facades of restaurants are highly glazed façades, boosting glare, sun ray absorption and overheating inside. Most of the time, they are not integrated with daylight control; therefore, lighting and out view requirements are not so balanced. Taking into account this daylighting complexity, an alternative façade system is proposed to simulate by Radiance. Previously, perception simulations are compared with measured data, in order to discretize the simulations. In addition, for one point three different view are assessed as: work plane, relation plane and the out plane. Subsequently, two virtual façade models, windows combined by complex fenestration system (CFS) as prismatic film (PF) and highly glazed façade, are tested according to daylighting. For that, three indexes have been used: daylight glare probability (DGP), daylight glare index (DGI) and daylight autonomy (DA). The results show that the proposed complex façade has a good light contribution with less absorption, while maintaining the outside view. In addition, the DGI is needed to test the out plane, because DGP is more suitable for lower luminance; therefore, each visual plane should be assessed regarding different visual comfort conditions, or parameters and methods. Accordingly, the mean DGI result of window combined by CFS is approximately lower in 5% than highly glazed façade. However, the DA of highly glazed is higher in 5%, but the DA of window combined by CFS is enough, above 80%. Definitely, the complex scene at restaurant with the proposed integrated façade system improves light performance and indoor atmosphere. Full article