bluuebunny/crossref_metadata_2025_split huggingface dataset:
A Self-Administered Eating Behavior Scale for Patients With Heart Failure Living at Home: Protocol for a Mixed Methods Scale Development Study
Authors: Kashiwakura Daisaku , Hiyama Akiko , Muramatsu Masumi , Hinotsu Atsuko , Takeda Michiko , Suzuki Norio , Akiyama Sachie , Kurihara Sayuri , Kida Keisuke 
Published: July 2024

Background
The prevalence of heart failure (HF) is increasing worldwide, with the associated mortality rates rising consistently. Preventing HF progression requires adherence to restricted sodium intake alongside sufficient and balanced nutritional consumption. For patients at home, preparing nutritionally balanced meals is essential, either self-assisted or with the aid of close individuals. Patients with HF frequently experience decreased exercise tolerance, depression, anxiety, and social isolation, which interfere with eating behaviors, leading to inadequate dietary habits. However, measures focusing on the determinants of eating behavior among patients with HF are currently lacking.

Objective
This study aims to develop a self-administered scale to assess the eating behaviors of patients with HF living at home (Self-Administered Eating Behaviors Scale for Heart Failure [SEBS-HF]).

Methods
This study encompasses 3 phases. Phase 1 involves identifying factors influencing eating behaviors in patients with HF. First, a literature review will be conducted using PubMed and CINAHL databases. The specified literature will be analyzed qualitatively and inductively. Additionally, verbatim transcripts obtained from semistructured interviews of patients with HF and medical experts will be qualitatively analyzed. Based on the Phase 1 results, a preliminary scale will be constructed. In Phase 2, cognitive interviews will be conducted with patients with HF and experts; the preliminary scale will be used to qualitatively evaluate its content validity. After validation, the scale will be used in Phase 3 to conduct a cross-sectional study involving patients with HF. In Phase 3, data will be collected from clinical records and self-administered questionnaires or scales. After conducting a preliminary survey, the main survey will be conducted. The reliability and validity of the scale will be assessed using statistical methods.

Results
The first phase of this study commenced in September 2023, and by May 2, 2024, a total of 7 patients with HF and 6 expert professionals were enrolled as study participants. The draft creation of the scale will be completed in 2024, and the content validity evaluation of the draft scale is expected to be finished by early 2025. The third phase will begin its investigation in mid-2025 and is expected to be completed by late 2025, after which the SEBS-HF will be published.

Conclusions
The development and use of this scale will enable a more comprehensive evaluation of the factors influencing eating behaviors in patients with HF. Thus, medical and welfare professionals should provide appropriate support tailored to the specific needs of patients with HF.

International Registered Report Identifier (IRRID)
DERR1-10.2196/60719
Analisis Penerapan Standar Operasional Prosedur Penyiapan Kamar Pasca Pandemi Covid-19
Authors: Ladista I Made Oldi , Semara I Made Trisna 
Published: July 2024

Penelitian ini bertujuan mengetahui Penerapan Standar Operasional. Prosedur Penyiapan kamar pasca pandemi COVID-19 di The 1O1 Bali Fontana Seminyak. Metode penelitian yang digunakan adalah kualitatif deskriptif dengan data dikumpulkan menggunakan teknik wawancara, observasi dan dokumentasi. Analisis data melalui pengumpulan data, reduksi data, penyajian data dan penarikan kesimpulan. Kinerja room attendant dalam penerapan SOP pasca pandemi sebenarnya sudah cukup baik, namun ada beberapa penerapan yang belum sesuai dengan SOP karena kurangnya ketelitian dan terburu-burunya room attendant dalam melaksanakan tugasnya dalam membersihkan kamar. Seharusnya supervisor dan housekeeper yang bertugas harus lebih sering mengawasi dan mengcek pekerjaan room attendant satu persatu kamar agar room attendant tidak terburu buru dalam menjalankan tugasnya dan kekurangannya dapat di perbaiki kembali.

This study aims to determine the Application of Standard Operations. Post-pandemic COVID-19 room preparation procedures at The 1O1 Bali Fontana Seminyak. The research method used is descriptive qualitative with data collection using interview techniques, observation and documentation. Data analysis through data collection, data reduction, data presentation and drawing conclusions. The performance of room staff in implementing post-pandemic SOPs is actually quite good, but there are several implementations that are not in accordance with the SOPs due to the carelessness and carelessness of room staff in carrying out their work in cleaning rooms. Supervisors and housekeepers on duty should supervise and check the work of room waitresses in one room with the room more often so that room attendants are not in a hurry to carry out their work and deficiencies can be corrected.
Implementasi Hygiene Sanitasi Terhadap Pengolahan Bahan Makanan Hotel
Authors: Putra I Made Suwastika , Purnantara I Made Hadi 
Published: July 2024

Seorang juru masak sendiri harus dapat menjaga kebersihan dirinya sendiri sesuai dengan Standar Operasional Prosedur (SOP) yang telah ditetapkan. Hygiene dan sanitasi makanan di The Setai menjadi faktor yang sangat penting karena makanan ini berperan terhadap kesehatan tamu di Hotel. namun adapun standar operasional prosedur yang tidak dilakukan oleh beberapa kitchen staff dalam melaksanakan hygiene sanitasi. Penelitian ini bertujuan untuk mengetahui pengolahan bahan makanan dan bagaimana cara mengimplementasikan hygiene sanitasi di The Setai Miami. Penelitian ini dilakukan pada bulan juli 2022. Jenis data yang digunakan adalah kuantatif dan sumber data yang digunakan adalah data primer dan sekunder. Teknik pengumpulan data menggunakan obervasi, dokumentasi dan wawancara. Teknik analisis yang digunakan adalah analisis deskriptif kuantitatif. Berdasarkan hasil yang dilakukan penulis mengambil kesimpulan bahwa, pengolahan bahan makanan di The Setai Miami telah dilaksanakan dengan baik sesuai dengan panduan dari SOP. Cara pengimplementasikan Hygiene sanitasi di The Setai Miami juga sudah bagus dan dimasukkan ke dalam SOP.

A cook himself must be able to maintain personal hygiene in accordance with the established Standard Operating Procedures (SOP). Hygiene and food sanitation at The Setai are very important factors because this food plays a role in the health of guests at the hotel. but as for the standard operating procedures that are not carried out by some kitchen staff in carrying out sanitary hygiene. This study aims to determine the processing of food ingredients and how to implement sanitary hygiene at The Setai Miami. This research was conducted in July 2022. The type of data used is quantitative and the data sources used are primary and secondary data. Data collection techniques using observation, documentation and interviews. The analysis technique used is quantitative descriptive analysis. Based on the results of the authors conclude that the processing of food ingredients at The Setai Miami has been carried out properly according to the guidelines from the SOP. The way to implement Sanitation Hygiene at The Setai Miami is also good and included in the SOP.
Penggunaan Tepung Kacang Kedelai dalam Pembuatan Swiss Roll Cake
Authors: Prasetiya Kadek Boby , Praminatih Gusti Ayu 
Published: July 2024

Dalam penelitian yang dilakukan mempunyai sebuah tujuan guna memanfaatkan penggunaan tepung kedelai dalam proses pembuatan swiss roll. Hasil penelitian menunjukkan bahwa penggunaan tepung kedelai secara keseluruhan medapatkan hasil produk yang berkualitas dari segi warna, tekstur, aroma dan rasa. Selain itu, biaya pembuatan satu swiss roll dengan tepung kedelai adalah Rp 16.000,- menghasilkan 15 pcs swiss roll dengan harga eceran Rp 3.000 per potong. Berdasarkan kesimpulan tersebut, diusulkan untuk menerapkan pemasaran yang efektif dengan mempertimbangkan perubahan harga yang kompetitif, diversifikasi produk, perluasan cakupan pasar dan penelitian berkelanjutan untuk meningkatkan kualitas produk. Dengan mengimplementasikan proposal tersebut, diharapkan penggunaan tepung kedelai dalam pembuatan Swiss cake roll dapat menjadi bisnis yang sukses dan memenuhi kebutuhan konsumen dengan produk yang berkualitas.

The study aims to utilize the use of soy flour in making sponge cake. Research has shown that the full use of soy flour results in a product of superior quality in terms of taste, aroma, texture and color. Also, the manufacturing cost of the sponge cake using soy flour is 16,000 rupees, and it will be a sponge cake of 15 pieces, and the selling price per piece will be 3,000 rupees. Based on these conclusions, effective marketing can be implemented while considering competitive pricing, product diversification, market coverage expansion, and continuous research to improve product quality. Recommended by implementing these suggestions, it is expected that the use of soybean flour in the production of sponge cake will become a commercial success and meet consumer needs with a high quality product.
Implementasi SOP dalam Pelayanan Waitress di Restaurant
Authors: Kirana Kadek Candra , Koeswiryono Dika Pranadwipa 
Published: July 2024

Pelayanan merupakan aspek yang sangat penting dalam kualitas pelayanan. Pentingnya penerapan SOP di setiap restaurant yaitu untuk memperlancar proses jalannya kinerja seseorang. Tujuan penelitian ini untuk mengetahui penerapan SOP pelayanan waitress di Deeva Restaurant dan untuk mengetahui kendala-kendala yang terjadi di Deeva Restaurant. Metode yang adalah observasi, dokumentasi dan wawancara dengan staff dan F&B Manager. Teknik analisis data yang digunakan yaitu Deskritif Kualitatif. Berdasarkan dari hasil penelitian menemukan bahwa sebagian besar SOP sudah dilaksanakan. Namun, ada beberapa hal yang belum dilaksanakan. Diharapkam seluruh waitress/waiter agar lebih memperhatikan SOP yang sudah di tetapkan oleh hotel sehingga dalam memberi pelayanan ke tamu harus sesuai SOP yang sudah di tetapkan. Penelitian ini diharapakan dapat memberikan informasi mengenai prosedur pelayanan yang dilakukan di Deeva Restaurant Ubud Bali dan untuk mengetahui kendala yang dihadapi saat memberikan pelayanan kepada tamu. Hal ini dilakukan untuk menghindari keluhan dari tamu sehingga restoran beroperasi dengan lancar.

Service is a very important aspect in service quality. The importance of implementing SOP in every restaurant is to expedite the process of running one's performance. The purpose of this study is to determine the implementation of SOP for waitress service at Deeva Restaurant and to determine the obstacles that occur at Deeva Restaurant. The methods used are observation, documentation and interviews with staff and F&B Managers. The data analysis technique used is a Qualitative Descriptive. Based on the results of the study found that most SOP have been implemented. However, there are some things that have not been implemented. In the future, all waitresses / waiters pay more attention to the SOP set by the hotel so that in providing services to guests must be in accordance with the SOPs that have been set. This research is expected to provide information about service procedures carried out at Deeva Restaurant Ubud Bali and to find out what obstacles are faced when providing services to guests. This is done to avoid complaints from guests so that the restaurant operates smoothly.
Penerapan Standar Operasional Prosedur Bellboy di Jember
Authors: Tirtoadji Kenny , Kuntariati Utik 
Published: July 2024

Java Lotus Hotel adalah salah satu hotel di Jember dan mempunyai 121 kamar yang memiliki beda tipe dan juga memiliki swimming pool yang berada dirooftop hotel tersebut. Tujuan dari penelitian ini adalah untuk menganalisis penerapan standar operasional prosedur bellboy di Java Lotus Jember. Penelitian ini dilakukan selama 4 bulan dimulai dari tanggal 21 Januari 2022 sampai dengan 21 Mei 2022. Teknik analisis data yang digunakan dalam penelitian ini menggunakan teknik observasi dengan pengumpulan data secara checklist. Hasil penelitian ini ditemukan bahwa Penerapan Standar Operasional Prosedur Bellboy di Java Lotus Jember sudah memenuhi syarat dengan baik.

Java Lotus Hotel is one of the hotels in Jember and has 121 rooms that have different types and also has a swimming pool located on the rooftop of the hotel. The purpose of this study is to analyze the application of standard operating bellboy procedures in Java Lotus Jember. This research was conducted for 4 months starting from January 21, 2022 to May 21, 2022. The data analysis technique used in this study used observation techniques with checklist data collection. The results of this study found that the implementation of the Bellboy Standard Operating Procedure in Java Lotus Jember was well qualified.
Penerapan Standar Operasional Prosedur pada Food and Beverage Production dalam Dinner Section
Authors: Artileri Muhammad Adithyah Fahreza , Koeswiryono Dika Pranadwipa 
Published: July 2024

Standar Operasional Prosedur merupakan pedoman ataupun acuan dalam melaksanakan tugas pekerjaan sesuai dengan fungsinya. Pada penelitian ini peneliti ingin mengetahui bagaimana penerapan standar operasional prosedur Food & Beverage Production di Section Dinner Grand Hotel Mackinac Island. Tujuan penelitian ini yaitu untuk mengetahui penerapan standar operasional prosedur Food & Beverage Production di Grand Hotel. Pendekatan dalam penelitian ini yaitu pendekatan kualitatif yang meliputi gambaran umum mengenai Main Kitchen. Penelitian ini mengambil lokasi di Main Kitchen Grand Hotel. Sumber data dalam penelitian ini meliputi data primer dengan mengumpulkan data secara langsung dari sumbernya serta data sekunder di dapat dari buku dan jurnal. Teknik analisis data pada penelitian ini yaitu reduksi data, penyajian data, kesimpulan dan verifikasi data. Berdasarkan hasil penelitian yang telah dilaksanakan penulis mengambil kesimpulan bahwa, pada prinsipnya penerapan standar operasional pada Food & Beverage Production di Dinner Section Grand Hotel telah dilaksanakan dengan baik sesuai dengan panduan dari standar operasional prosedur, namun ada beberapa kendala dalam menerapkan standar operasional prosedur.

Standard Operating Procedures are guidelines or references in carrying out work tasks according to their functions. In this study the researcher wanted to find out how the standard operating procedures for Food & Beverage Production were implemented at the Section Dinner Grand Hotel Mackinac Island. The purpose of this study was to determine the implementation of standard operating procedures for Food & Beverage Production at the Grand Hotel. The approach in this study is a qualitative approach which includes a general description of the Main Kitchen. This research took place in the Main Kitchen Grand Hotel. Sources of data in this study include primary data by collecting data directly from the source and secondary data obtained from books and journals. Data analysis techniques in this study are data reduction, data presentation, conclusions and data verification. Based on the results of the research that has been carried out, the authors conclude that, in principle, the implementation of standard operating procedures for Food & Beverage Production at the Dinner Section of the Grand Hotel has been carried out properly in accordance with the guidelines of standard operating procedures, but there are several obstacles in implementing standard operating procedures.
Penerapan Standar Operasional Prosedur untuk Meningkatkan Kinerja Pramusaji
Authors: Dewi Ni Putu Ira Sasmita , Arianty A.A. Ayu Arun Suwi 
Published: July 2024

Kahuna restoran merupakan restoran yang dimiliki oleh Aloft Bali Seminyak Hotel. Dalam operasionalnya, telah ditetapkan beberapa Standar Operasional Prosedur (SOP) oleh manajemen Kahuna restoran untuk meningkatkan kinerja pramusaji. Tujuan penelitian ini adalah untuk mengetahui bagaimana penerapan standar operasional prosedur oleh pramusaji di Kahuna restoran. Metode yang digunakan dalam penelitian ini adalah observasi, wawancara, dan dokumentasi dengan staff dan F&B Manager. Teknik analisis data yang digunakan adalah teknik analisis kualitatif deskriptif. Berdasarkan hasil penelitian menunjukkan bahwa dari 20 poin SOP terdapat 9 poin yang belum diterapkan secara maksimal. Hal ini dikarenakan adanya faktor dari internal dan external yang menjadi hambatan tersendiri. Saran yang dapat diberikan dalam penelitian ini adalah pihak manajemen dapat lebih meningkatkan lagi kinerja pramusaji dengan memberikan pelatihan tentang SOP dan selalu mengingatkan saat briefing untuk menerapkan SOP dengan baik.

Kahuna restaurant is a restaurant owned by Aloft Bali Seminyak Hotel. In its operations, several Standard Operating Procedures (SOP) have been established by Kahuna restaurant management to improve the performance of waiters. The purpose of this study was to find out how the implementation of standard operating procedures by waiters at Kahuna restaurant. The methods used in this study are observation, interviews, and documentation with staff and F&B managers. The data analysis technique used is descriptive qualitative analysis technique. Based on the results of the study, it was shown that of the 20 SOP points, there were 9 points that had not been implemented optimally. This is because there are internal and external factors which are a separate obstacle. The advice that can be given in this study is that management can further improve the performance of waiters by providing training on SOPs and always reminding them during briefings to apply SOPs properly.
Penerapan Standard Operating Procedure Room Service
Authors: Yudistira I Gusti Ngurah Bagas , Astina Made Arya 
Published: July 2024

Room service adalah sistem pelayanan terhadap tamu hotel dimana makanan dan minuman yang di pesan diantarkan dan dinikmati di dalam kamar. Dalam meningkat sebuah kualitas pelayanan, Standard Operating Procedure (SOP) sangat dibutuhkan sebagai penunjang dalam berjalanannya sistem pelayanan Room Service. Dalam penelitian ini, berfokus pada penerapan Standard Operating Procedure (SOP) pelayanan Room Service di Mandapa A Ritz-Carlton Reserve. Tujuan dari penelitian ini adalah mengetahui hambatan apa saja yang terjadi selama pelayanan Room Service dan untuk mengetahui penerapan Standard Operating Procedure (SOP) di Mandapa A Ritz-Carlton Reserve. Penelitian ini menggunakan data primer dan sekunder melalui obervasi dan wawancara. Data dikumpulkan dengan melakukan observasi kepada 5 orang staff di In Villa Dining mengenai Standard Operating Procedure (SOP) di Mandapa A Ritz-Carlton Reserve. Berdasarkan hasil observasi yang sudah dilakukan, terdapat 2 Standard Operating Procedure, yaitu Standard Operating Procedure Telephone Service Assistance (TSA) yang memiliki 31 instruksi kerja dan Standard Operating Procedure Entering Guest’s Villa yang memiliki 16 instruksi kerja. Pada Standard Operating Procedure Telephone Service Assistance terdapat 29 instruksi kerja yang selalu dilaksanakan, dan 2 instruksi kerja yang tidak selalu dilaksanakan. Sedangkan Standard Operating Procedure Entering Guest’s Villa terdapat 15 instruksi kerja yang selalu dilaksanakan, dan 1 instruksi kerja yang tidak pernah dijalankan.

Room service is a service system for hotel guests where food and drinks ordered are delivered and enjoyed in the room. In improving the quality of service, Standard Operating Procedure (SOP) is needed as a support in the running of the Room Service service system. In this study, focusing on the implementation of the Standard Operating Procedure (SOP) for Room Service services at Mandapa A Ritz-Carlton Reserve. The purpose of this study is to find out what obstacles occur during Room Service services and to find out the implementation of the Standard Operating Procedure (SOP) at Mandapa A Ritz-Carlton Reserve. This study uses primary and secondary data through observation and interviews. Data was collected by observing 5 staff at In Villa Dining regarding the Standard Operating Procedure (SOP) at Mandapa A Ritz-Carlton Reserve. Based on the results of observations that have been made, there are 2 Standard Operating Procedures, namely Standard Operating Procedure Telephone Service Assistance (TSA) which has 31 work instructions and Standard Operating Procedure Entering Guest's Villa which has 16 work instructions. In the Telephone Service Assistance Standard Operating Procedure, there are 29 work instructions that are always carried out, and 2 work instructions that are not always carried out. Meanwhile, the Standard Operating Procedure for Entering Guest's Villa contains 15 work instructions that are always carried out, and 1 work instruction that is never executed.
¿Es posible una religión atea? Religión, ética y política en John Dewey y G. F. Hegel
Authors: Arroyo Germán David 
Published: July 2024

Este trabajo se propone explorar los vínculos de continuidad y de quiebre entre la filosofía de la religión de Hegel y la de John Dewey, a partir de tres núcleos temáticos: el cristianismo como religión revelada; la relación entre religión, vida ética y política; y la necesidad de la existencia de Dios. Mediante un recorrido desde las obras de Dewey pertenecientes a su etapa neo-hegeliana hasta aquellas en donde su idealismo fue conviriténdose progresivamente en un instrumentalismo, lo que intentamos mostrar es que en esa transición la religión fue perdiendo poco a poco su contenido propio, cediendo, de este modo, paso a la democracia y a la ciencia como garantes de la libertad individual y la armonía social, es decir, proporcionando las bases éticas y políticas que en otro tiempo le correspondían a la religión. En otras palabras, el abandono de la idea de Dios -producto del abandono de la Personalidad Ideal de los neo-hegelianos- como garante de la unidad orgánica del mundo y de la comunidad por parte de Dewey volvió prácticamente inaplicable el propósito de seguir considerando a la religión como esfera relevante de la vida democrática, al lado de los avances en términos de política y experimentación científica, un problema que Hegel supo eludir a partir de una concepción de la religión según la cual ésta podía conservar su independencia e importancia propias.
The Negative Effects of Advertising through Social Media Influen cers – Two Case Studies
Authors: Mureşan Raluca 
Published: July 2024

Abstract
In this study two recent cases which have captured the attention of the media in the last months are analyzed, one of them having in the center the statements of a Romanian influencer, and the second the statements of an international celebrity. Both cases are relevant on how social media influencers’ actions or public statements can affect the reputation of partner brands and their own audience engagement. Collaborations between social media influencers and companies have grown exponentially, and their durability over time is seen as a positive element, but the negative consequences of an influencer’s behavior can also affect the companies endorsed by him or her. That’s why both partners must weigh the advantages and the potential risks of their collaboration, both influencers and brands having responsibilities regarding the reputation of the other.