Abstract
Automatic Root Cause Analysis solutions aid analysts in finding problems' root causes by using automatic data analysis. When trying to locate the root cause of a problem in a manufacturing process, an issue-denominated overlap can occur. Overlap can impede automated diagnosis using algorithms, as the data make it impossible to discern the influence of each machine on the quality of products. This paper proposes a new measure of overlap based on an information theory concept called Positive Mutual Information. This new measure allows for a more detailed analysis. A new approach is developed for automatically finding the root causes of problems when overlap occurs. A visualization that depicts overlapped locations is also proposed to ease practitioners' analysis. The proposed solution is validated in simulated and real case-study data. Compared to previous solutions, the proposed approach improves the capacity to pinpoint a problem's root causes.

Abstract

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.