Abstract

Abstract
Speech recognition aims to convert human speech into text and has applications in security, healthcare, commerce, automobiles, and technology, just to name a few. Inserting residual neural networks before recurrent neural network cells improves accuracy and cuts training time by a good margin. Furthermore, layer normalization instead of batch normalization is more effective in model training and performance enhancement. Also, the size of the datasets presents tremendous influences in achieving the best performance. Leveraging these tricks, this article proposes an automatic speech recognition model with a stacked five layers of customized Residual Convolution Neural Network and seven layers of Bi-Directional Gated Recurrent Units, including a logarithmic so f tmax for the model output. Each of them incorporates a learnable per-element affine parameter-based layer normalization technique. The training and testing of the new model were conducted on the LibriSpeech corpus and LJ Speech dataset. The experimental results demonstrate a character error rate (CER) of 4.7 and 3.61% on the two datasets, respectively, with only 33 million parameters without the requirement of any external language model.

Abstract
Blockchain technology is expected to play a pivotal role in innovation across various sectors in the near future, facilitating long-term and sustainable growth for businesses and the economy. The food retail sector, in particular, can greatly benefit from blockchain technology, as food safety remains a top priority for stakeholders, particularly consumers. This chapter examines the advantages of blockchain technology in the food retail sector and presents a case study of a Portuguese food retail corporation. The case study explores whether the company should expedite the adoption of blockchain technology in its supply chain management. The conclusions drawn from this study help managers in making informed decisions regarding future strategy implementation, intending to enhance supply chain efficiency, safety, and transparency. Furthermore, these findings will provide valuable insights for other players in the food retail sector grappling with similar challenges. © 2023, IGI Global.

Abstract
This research investigates the implementation of lean practices in services in order to identify those that have a greater influence on company performance. Regression analysis with data from a systematic literature review was the basis to study the relationship between lean and performance. For this purpose, a total of 104 case studies were considered. A main finding was that some lean practices, such as “voice of the customer” and “cross-functional teams” have a significant positive influence on performance. Also, the results suggest that the more engaged managers are and the more they invest in training, the better company performance will be. Finally, one may also conclude that knowledge about the determinants of lean management will allow managers to be aware of what is decisive to improve company performance. © 2023, World Scientific and Engineering Academy and Society. All rights reserved.

Abstract

Abstract
INTRODUÇÃO: De forma a contribuir para a diminuição da incidência e prevalência das doenças relacionadas com os hábitos alimentares, implementou-se o Projeto de Otimização das Dietas Escolares que pretende contribuir para uma oferta alimentar escolar alinhada com as premissas de uma alimentação saudável. OBJETIVOS: Comparar qualitativa e quantitativamente a oferta alimentar escolar referente à refeição do almoço considerando os modelos de gestão direta e concessionada. METODOLOGIA: Estudo observacional de desenho transversal. O Projeto de Otimização das Dietas Escolares, implementado em 34 escolas do ensino público do distrito de Viana do Castelo, tem como objetivo garantir a oferta de refeições variadas, normoenergéticas, nutricionalmente equilibradas e que garantam os critérios de higiene e segurança alimentar. Analisaram-se dados correspondentes a uma avaliação mensal de cada escola, entre 2014 e 2019. RESULTADOS: Os refeitórios com gestão direta cumpriram maior percentagem (82%), em mediana, de critérios qualitativos do Projeto de Otimização das Dietas Escolares, relativamente aos de gestão concessionada (p = 0,022). Todos os refeitórios com gestão direta cumpriram a periodicidade de oferta de peixe rico em ómega-3 (?3) exigida. Estes utilizaram uma maior quantidade de gordura e gordura saturada comparativamente aos de gestão concessionada (p = 0,030 e 0,040, respetivamente). O contrário ocorreu na oferta de fibra (p = 0,016). CONCLUSÕES: Considerando a avaliação qualitativa, os refeitórios com gestão direta cumpriram melhor os critérios do Projeto de Otimização das Dietas Escolares e ofereceram peixe rico em ?3 com maior periodicidade, relativamente aos com gestão concessionada. Quantitativamente, os refeitórios com gestão concessionada ofereceram refeições com menor quantidade de gordura e gordura saturada e maior quantidade de fibra.