Kitchen practices such as sanitation and hygiene are crucial precautionary methods in preventing untoward accidents due to carelessness the kitchen. This study aimed determine Hotel Restaurant Management (HRM) graduates’ kitchen school their industry. There were sixty-seven HRM graduates of College Cagayan de Oro City employed different hotels, restaurants, chains who participated participants ...

Abstract The rapid advancement of technology has allowed computer-assisted language learning (CALL) to have made inroads in the area pedagogy for and culture learning. While majority studies used online virtual environments learning, very little attention been paid a real world environment. This study is based on digital kitchen where students can learn foreign language, cuisine at same time th...

This paper reports on the French Digital Kitchen, a design-based project which drew on digital sensor technology to take the principles of Task-Based Language Teaching (TBLT) out of the classroom and into the real-world environment of a kitchen. The project aimed to produce a situated language learning environment where learners could learn aspects of French language and cuisine whilst performi...

Cooking emissions show a strong dependence on cooking styles and parameters. Measurements of the average ultrafine particle (UFP) concentration, PM(2.5) and black carbon concentrations emitted by cooking activities ranged from 1.34 x 10(4) to 6.04 x 10(5) particles/cm(3), 10.0 to 230.9 microg/m(3) and 0.1 to 0.8 microg/m(3), respectively. Lower UFP concentrations were observed during boiling, w...

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Kitchen is an important place in Chinese residential building. However, unfavourable thermal environment and unsatisfied air quality occur during cooking. Studies on kitchen are experimentally investigated with enough make-up airflow. But mostly normal kitchens merely installed a exhaust hood have not supply system. This work carried out numerical simulation to investigate indoor under natural ...