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The present worth of life cycle solar savings is evaluated for the new solar PTC hot water generation system that replaces an existing electric water heating system in the restaurant and attains a value of Rs.
      
Eating the World: Restaurant Culture in Early Twentieth Century Japan
      
Descriptions of three everyday events (going to a restaurant, getting up and going shopping) expressed entirely in terms of basic low-level actions were transmitted along ten chains each containing four adult human participants.
      
Chinese employees in an American-style restaurant in Hong Kong were interviewed on specific incidents that affected service quality.
      
Findings from a quick service restaurant chain indicate that perceptions of value sharing are associated with the ability to influence critical strategic issues.
      
It Takes a Team to Run a Restaurant: Introducing Elementary Students to the Interrelatedness of Occupations
      
This action-oriented classroom career guidance activity introduces elementary school students to the need for workers to work together in operating a newly opened restaurant.
      
Through the use of pantomime and role play, students quickly realize that running a restaurant requires a variety of employees who work well together as members of a team.
      
Labor Market Information and Selection in a Local Restaurant Industry: The Tenuous Balance Between Rewards, Commitments, and Cos
      
The restaurant industry is characterized as having high turnover, skill homogeneity, and distrust of standard sources of labor market information.
      
We find that employers in the restaurant sector are often passive or reactive about recruitment, distrust standard sources of information, and reject the use of educational credentials and work experience as hiring criteria.
      
241Am sources removed from lightning rods were placed inside lysimeters filled with organic waste that was collected at the restaurant of the Instituto de Pesquisas Energéticas e Nucleares.
      
Several biochemical and biological measures of tobacco smoke intake were used to evaluate exposure of restaurant personnel to environmental tobacco smoke as compared with active smokers and non-exposed non-smokers.
      
The average cotinine concentration in urine was similar to that in other groups with occupational exposure to ETS, e.g., restaurant staff, police interrogators and office workers.
      
Foods may be contaminated at any time pre- or post-harvest; however, many outbreaks are associated with foods handled by infected restaurant workers.
      
The farming, shellfish, processing, transportation, and restaurant industries must maintain vigilance to reduce outbreaks of enteric virus illness.
      
Waste cooking oils, restaurant greases, soapstocks and animal fats are potential feedstocks for biodiesel production to lower the cost of biodiesel.
      
The efficacy and species specifity of two commercial sticky traps (Ekolex-V and Trappit-Lo Line) were compared in field tests in a multistorey restaurant complex in CZ.
      
A 2?×?2?×?2 factorial design was first created using a restaurant scenario for the stimulus material and an online web site was used to collect data from 130 respondents.
      
The fats, partially hydrogenated soybean oil (PHSBO) used for four days and for 7 days (7-DH) for frying foodstuffs in a commercial restaurant, were fed to rats in either free access to food or by pair-feeding graded doses.
      
 

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