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The purpose of this paper is to determine whether man-hour efficiency of picking is affected by the use of batch preparation, compared to preparation of one kit at a time. This paper focuses on small kit preparation areas.

This paper is based on two experiments that were performed at a vehicle assembly plant and then analysed quantitatively.

The results provide a strong indication of the advantages associated with batch preparation, in terms of man-hour efficiency.

The fact that the effects identified during the experiments are substantial, over 20 per cent reduction of average time per picked component in Experiment 1 and 7 per cent in Experiment 2, indicates that the option of batch picking holds potentials for large cost reduction and should be considered when kit preparation systems are designed.

Limited research has dealt with the design of kit preparation systems, thus leaving considerable knowledge gaps. Previous research dealing with batch picking focuses on other environments than kitting and on large picking areas where batching can reduce walking distances. In contrast, the current paper focuses on small picking areas, which are common in industrial kitting applications. This paper provides a considerable contribution by demonstrating improvements in time efficiency that batch preparation can offer to small picking areas in addition to larger areas. The discussion also provides a basis for future research, which could focus on aspects other than time efficiency, such as the quality of kit preparation, and variables that might moderate the effect of batching.

The purpose of this paper is to evaluate the energy density (ED) of preparations served by a food service and develop and evaluate the acceptability of preparations in which the ED was reduced by substitution and/or reduction of fat and sugar.

The preparations served most frequently by a food service were identified and described using datasheets. Nutritional assessment of the preparations was performed while the ED was estimated by the ratio of energy value to final weight of the preparations. The preparations were analyzed for their sensory characteristics and reproducibility. Sensory analysis was performed using acceptability and affective tests. The scores obtained on the hedonic scale (1‐9) were assessed by ANOVA and Tukey's test.

The percentage difference between the ED of traditional and modified preparations showed an ED reduction of 6 to 28 per cent in savory preparations and 5 to 63 per cent in sweet preparations. Preparations that had an average acceptance of greater than or equal to 7 were considered acceptable. All preparations were considered acceptable by the judges. Many preparations depend on ingredients with high ED for their success and removing these ingredients can undermine acceptance of the preparation. It is important to understand the role of each ingredient in recipes as a whole, in order to retain the characteristics and palatability of preparations.

The reduction of ED in preparations is an effective strategy for reducing energy intake and increasing weight loss, where ED of preparations can be reduced while maintaining the level of acceptability.

In July 2002 a new EC Preparations Directive came into force requiring suppliers of preparations to consider the environmental impact of their preparations. The environmental assessment can be made through consideration of the individual substances used in the preparation. A review of additives used in the formulation of metalworking fluids has highlighted that there are a number of substances that give cause for concern, especially surfactants or basefluids that are derivatives of C12‐15 or C13‐15 alcohols, such as ethoxylates, propoxylates and EO/PO copolymers. Some reformulation may be required in order to prevent preparations being classified either as; dangerous for the environment; or as very toxic/toxic/harmful to aquatic organisms; or as may cause long‐term adverse effects in the environment. The new directive will require suppliers of preparations to make available material safety data sheets for preparations classified as dangerous for the environment or for preparations containing at least one dangerous substance at a concentration of = >1 per cent. The new directive will also require suppliers to use new packaging labels for; preparations classified as dangerous for the environment; preparations containing at least one dangerous substance at a concentration of =>1 per cent; and for preparations containing =>0.1 per cent of a substance classified as a sensitiser.

The purpose of this article is to determine the parameters of the preparation process for devulcanized and pyrolytic crumb rubber modified asphalt (DCRMA) and then study the rheological and microscopic properties of DCRMA through experiments.

In this study, a new preparation process for DCRMA was developed, then the penetration, softening point and viscosity tests were employed to determine the parameters of the preparation process. The crumb rubber (CR) solubility, Fluorescence microscopy (FM), Fourier Transform Infrared (FTIR) spectroscopy and thermogravimetric analysis tests were conducted to verify the devulcanized and pyrolytic effectiveness of the preparation process. Furthermore, dynamic shear rheometer and bending beam rheometer were used to characterize the high and low-temperature rheological properties of DCRMA.

The results showed that the penetration balanced the CR degradation and the virgin asphalt aging well and thus could be used as a main parameters control indicator. The CR solubility, FM and FTIR tests proved that the CR has been fully devulcanized and pyrolytic via the preparation process. The DCRMA exhibited better low-temperature and fatigue performance and lower rutting performance than the conventional crumb rubber modified asphalt (CRMA) with the same CR content. Finally, the time–temperature superposition principle could be employed for all binders in this study.

A new preparation process for DCRMA was developed.

The purpose of this paper is to explore reasons for household preparation losses.

Observations of preparation behaviors and semi-structured interviews of nine people were conducted in their kitchens. The data were analyzed through a qualitative data analysis method.

Three types of preparation losses were identified, i.e. possibly avoidable food waste, excessive removals and unintentional losses. Possibly avoidable food waste and excessive removals were generated owing to people’s perception that is in the gray area between edible and inedible, their preferences, lower quality of food, convenience in preparation, lack of preparation skill and knowledge, and lack of concern about preparation losses. Unintentional losses were tiny pieces of food that were left on cooking tools.

As this study’s participants were nine women living in Japan, further research is needed in order to achieve saturation.

Few studies have discussed reasons for preparation losses, and extant studies were based on a diary method and questionnaires. This present study uncovers several new reasons for preparation losses based on interviews and observations of consumer preparation behaviors. These new details would be helpful for campaigns or programs that aim to reduce food losses.

The purpose of this paper is to examine the family dinner in Los Angeles County, California, focusing on the role of commercial foods and the time invested in food preparation. Popular media emphasize the increasing use of processed commercial foods in the USA.

A total of 64 dinner preparation and consumption events were videotaped and observed (32 families, two weeknights each). Observations determined the source of food served (restaurant, take‐out, or home‐cooked), the ingredients and dishes in each meal prepared at home, and the time required to prepare it.

The findings in this paper showed that, even when prepared at home, most evening meals included processed commercial foods in at least moderate amounts. Home‐cooked meals required an average of 34 minutes' “hands‐on time” and 52 minutes' “total time” to prepare. Heavy use of commercial foods saved, on average, ten to 12 minutes, hands‐on time but did not reduce total preparation time. Commercial foods require more limited cooking skills and permit more complex dishes or meals to be prepared within a given time‐frame than do raw ingredients. They may also reduce time investment at stages other than meal preparation, such as shopping.

This paper provides a rare glimpse of food preparation and meal consumption behavior on the family level. Most reports on US food habits are based on survey and purchasing data, rather than direct observation of household activities as used here.

After the occurrence of a disaster, emergency supplies should arrive at disaster area in the shortest possible time. Therefore, it is of pivotal importance to speed up the preparation and scheduling process. In other words, only when the preparation process and scheduling process coordinate well, could the emergency supplies arrive at disaster area in time. Consequently, the purpose of this paper is to explore a method that can strengthen the coordination in various kinds of situations.

The paper first elaborates the preparation and scheduling process of emergency supplies in disasters. Then, it establishes a workflow simulation system of the emergency supplies preparation and scheduling based on Petri Net. Afterward, the paper proposes a simplified simulation system of emergency supplies preparation and scheduling which can be employed in actual emergency response. Finally, the paper takes China Lushan Earthquake for a case study.

By employing the simulation system proposed by this paper, decision makers can simulate the whole emergency supplies preparation and scheduling process, which can help them find a method that can optimize the current process. Specifically, by analyzing the simulation results, the government can obtain conclusions as follows. First, whether the preparation and scheduling process of emergency supplies can speed up or not. Second, which part of the process should be improved to realize the acceleration. Third, the workload of the staffs and experts. Fourth, whether it is necessary to add staffs or experts to work in parallel.

This paper proposes a system that can coordinate the preparation process and scheduling process of emergency supplies in disaster. Then, it employs the Petri Net based workflow model to do simulation. The simulation results show that the system designed is reasonable and can be used in practical decision making on the preparation and scheduling of emergency supplies.

The purpose of this paper is to show whether positive or negative framing of preparation messages leads to higher intentions to prepare for earthquakes, and whether the more important component of the message is the framing of the preparation action or the framing of the outcome of not preparing.

Four message conditions were created by crossing the framing of preparation actions (taking or not taking action) and the framing of outcomes (experiencing harm and avoiding harm in an earthquake). They were presented to citizens (n=240) in Wellington, New Zealand, who judged the general importance of preparation and specific preparation steps.

The study finds that intentions to undertake both general and specific preparation were higher with negatively framed outcomes than positive outcomes. With specific actions, negative outcomes led to higher intentions to prepare when the action frame was positive (i.e. being well prepared).

This research shows that negative framing should apply to outcome preparation and not to the action of preparing

These findings clarify that negative framing of outcomes is likely to increase preventive actions in relation to natural hazards.

This is the first study to show the affects of message framing on preparing for disasters.

Crisis planning and improvements to business resilience are increasingly significant aspects of hotel management. This study investigates the crisis preparation of hotel managers in Malaysia and how their perceptions affect crisis planning and preparation.

A qualitative research method of semi-structured interviews with 24 hospitality managers in Malaysia was conducted. Data were analysed thematically using ATLAS.ti software, version 8.

The findings showed that crisis preparation among Malaysian hospitality firms is relatively neglected. Hotel crisis preparation schemes are greatly influenced by senior managers' intentions and organizational culture. Organizational resilience also has a significant role in hotel crisis planning and preparedness. Interestingly, in terms of long-term adaptation, hotels were less inclined to be “learning organizations” and managers were reluctant to change their organizational established structures, core beliefs and practice sustained resiliency in crisis preparation.

Understanding the crisis preparation of hospitality managers is important to develop effective strategies for different crises considering their severity and urgency. This study identified influential organizational and personal factors which affect crisis preparation of hospitality managers in Malaysia. The study further recommends a proactive mindset in crisis preparation of hotels.

Crisis preparation of hospitality managers had received limited attention, and this study highlights how managers consider crisis planning and preparation.

Investigates what people are prepared to do in the way of disaster preparation, and examines how these assessments may be related to personal factors and attitudes. Draws on a theoretical model of the area, developed in a previous study using a qualitative grounded theory approach. Surveys 925 persons representative of the Swedish population between the ages of 16 and 74. Data were collected in a postal questionnaire. Shows that the preparations for disasters which had been carried out by the greatest number were installation of smoke detectors, participating in practice at school or work, and learning first aid. The least performed preparations included joining a voluntary organization or training programme, stocking up with tinned food at home, taking extra insurance, and learning how to deal with psychological crisis reactions. Finds considerable subgroup differences; and that the two key dimensions of the model ‐ sense of personal meaningfulness and societal commitment ‐ account for the differences. Suggests actions to be taken by the Swedish authorities.