Page 13 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press
P. 13
Introduction 13
wanted to develop an application that enables the customer to access the
product without excessive use of typing.
The aim of professional training on the project is to transfer knowl-
edge amongst entrepreneurs, students and higher education institutions
(Heinonen 2015). As a result, this enabled the formation of future ex-
pert staff in the work environment. The main purpose of the research is
to transfer theoretical knowledge obtained whilst studying directly to the
work environment. The latter is done whilst simultaneously developing the
product and service. Students can use their gained theoretical knowledge
when solving practical problems, developing professional skills and acquir-
ing competences in the research field and scientific expertise.
The Research Question, Assumptions and Limitations
The research question of the survey is how effectively we could introduce ac-
ademia-industry nexus supported by Government Actions.
The relevant theoretical frameworks used are as follows: i) Innovative
business idea, SME and academia-industry management nexus, ii) Food
technology, cooking technology and catering, iii) Mechanical treatment of
food, iv) Heat treatment of food, v) Food safety, vi) Catering, vii) Develop-
ment of computing, viii) Project planning, ix) SWOT analysis and ques-
tioner, x) Forms of business enterprise – sole trader and ltd.
The description of empirical materials used for cooking technology
and programming are as follows: i) My garden, ii) HACCP, iii) Recipe/
standard for sandwich, iv) Calculations of energy and nutritional values
and the selling prices of our sandwiches, v) Web application, vi) Qualita-
tive analyses (sensory evaluation, econometric results). There are no limita-
tions seen in the research where all asspects are taken under consideration.
Methods
We used three methodological approaches in the research assignment. We
have studied scientific and expert literature that covers theoretical knowl-
edge regarding the nature of the survey. We defined the activities of the re-
search based on the findings of these studies. The project assignment has
been performed using different methods distinctive of interdisciplinary
and multidisciplinary projects. All methods are introduced in section four.
The set of activities were carried out using several methods typical of
scientific research and professional work. The research also includes scien-
tific methods of sensory analysis, the survey method, the comparison meth-
od and the method of describing and summarising. For the quantitative
wanted to develop an application that enables the customer to access the
product without excessive use of typing.
The aim of professional training on the project is to transfer knowl-
edge amongst entrepreneurs, students and higher education institutions
(Heinonen 2015). As a result, this enabled the formation of future ex-
pert staff in the work environment. The main purpose of the research is
to transfer theoretical knowledge obtained whilst studying directly to the
work environment. The latter is done whilst simultaneously developing the
product and service. Students can use their gained theoretical knowledge
when solving practical problems, developing professional skills and acquir-
ing competences in the research field and scientific expertise.
The Research Question, Assumptions and Limitations
The research question of the survey is how effectively we could introduce ac-
ademia-industry nexus supported by Government Actions.
The relevant theoretical frameworks used are as follows: i) Innovative
business idea, SME and academia-industry management nexus, ii) Food
technology, cooking technology and catering, iii) Mechanical treatment of
food, iv) Heat treatment of food, v) Food safety, vi) Catering, vii) Develop-
ment of computing, viii) Project planning, ix) SWOT analysis and ques-
tioner, x) Forms of business enterprise – sole trader and ltd.
The description of empirical materials used for cooking technology
and programming are as follows: i) My garden, ii) HACCP, iii) Recipe/
standard for sandwich, iv) Calculations of energy and nutritional values
and the selling prices of our sandwiches, v) Web application, vi) Qualita-
tive analyses (sensory evaluation, econometric results). There are no limita-
tions seen in the research where all asspects are taken under consideration.
Methods
We used three methodological approaches in the research assignment. We
have studied scientific and expert literature that covers theoretical knowl-
edge regarding the nature of the survey. We defined the activities of the re-
search based on the findings of these studies. The project assignment has
been performed using different methods distinctive of interdisciplinary
and multidisciplinary projects. All methods are introduced in section four.
The set of activities were carried out using several methods typical of
scientific research and professional work. The research also includes scien-
tific methods of sensory analysis, the survey method, the comparison meth-
od and the method of describing and summarising. For the quantitative
