SACM - United Kingdom
Permanent URI for this collectionhttps://drepo.sdl.edu.sa/handle/20.500.14154/9667
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Item Restricted The sustainbale Impact of COVID19 pandemic on the design of the hospital fa cility, a qualitative study comparing two healthcare systems in UK and Saudi Arabia(Saudi Digital Library, 2023-12-01) Altuwaijri, Naif; Chrysikou, EvangeliaThis paper examines the impacts of the COVID-19 pandemic on hospitals in the United Kingdom and Kingdom of Saudi Arabia in terms of design. The COVID-19 based pandemic is known to have created many challenges for health care facilities in the United Kingdom and the Kingdom of Saudi Arabia, as well as many other health care facilities around the world due to an increase in patients needing care and hospital limitations. Incorporating evidence from both academic publications, mainstream publications and interviews with health care professionals from both the United Kingdom and the Kingdom of Saudi Arabia, this study finds that hospitals faced challenges in many areas of hospital design that impacted the ability to care for patients, including but not limited to the number of beds available, limited spaces available for patients within the hospital, and limited rooms available to offer COVID-19 specific treatment. The research finds that despite these challenges, many practices were used to help address the shortcomings and limitations that became evident for health care facilities during the COVID-19 pandemic. The paper argues for the use of best practices for hospitals to adopt to better prepare for future pandemics.48 0Item Restricted The management of unsold orders and left-over from preparation in local restaurants to control food waste(Saudi Digital Library, 2023-10-11) Alzahrani, Nada; Dinsdale, NormanWasting food is an important global sustainability issue for food operations, as it generates huge amounts of waste. Although food service businesses generate a massive amount of wasted food, they have gained less emphasis in the literature than household, operations, and generators of food waste. The aim of this research is to investigate different practices of managing food waste. Between 30 March and 30 May, six interviews and thirteen questionnaires were conducted with owners and managers of local casual dining restaurants in Sheffield, using a mixed method qualitative and quantitative research method. In the respondents’ opinion, the study revealed that the volume of food thrown away in the restaurant industry is not large, with most of it being food wasted during dish preparation, and vegetables are likely to be the most discarded food items in restaurants. To achieve a maximum reduction of unsold meals and leftovers during the preparation phase, greater emphasis must be placed on such management practices such as using portion control, fresh items, and quality control, implementing a rotation system, educating staff on the importance of reducing food waste, labelling production dates, donating surplus food to charitable organizations, composting food waste, improving inventory management by using similar ingredients as well as creating new dishes using ingredients that are left over from the week by hosting a weekly event and cooperation between food service establishments and charitable institutions. According to the study, owners and managers of local restaurants are reluctant to officially engage in such cooperation because of excessive paperwork, logistical difficulties, and the amount of leftover food being typically little.31 0