Núm. 23, enero-junio (2013)

The assessment of the nutritional status of patients in private hospitals is intended to identify those who are at risk or suffering from nutritional deficiency, in order to implement feeding strategies such as: adjusting to the patient's preference , dividing their diet in five courses, using nutritional supplements, etc. In recent years we have conducted more than 140 studies in hospital malnutrition which have shown that the worldwide prevalence of this disease is higher than expected. The negative results associated with malnutrition are: a decreased immune function, reduced quality of life, longer hospital stay and delayed recovery. It is therefore relevant in hospital management to emphasize the importance of food service in hospitals for a swift patient recovery.

All professions have an implicit occupational hazard inherent to the nature of the specialty and the environment in which they operate. The multidisciplinary health team working in the surgical area of any hospital is constantly exposed to biological hazards that require preventive measures. This is why, in order to prevent accidents, diseases and pathologies generated by exposure of different risk factors, determined biosafety standards have been established. One of these rules is the use of personal protective equipment that includes the use disposable surgical clothing. The objective is to evaluate the microbial barrier function offered by three alternative clothing currently used in operating rooms: cotton clothing, disposable clothing and clothes made of organic polymers and polypropylene. The benefit of this research is to guarantee the biosafety of this hospital threesome: 1. Protect the patient. 2. Protect the professional. 3. Protect the environment. All of this related to the quality of personal protective equipment as a universal biosecurity precaution and a means to control cross-contamination in hospitals. Functionality tests are performed on surgical scrubs, considering microbiological aspects in robes, linens and any surgical surface in an operating room in a private hospital in Mexico City, both in elective and emergency surgery.

Strategies and education models, like other aspects of family, business and everyday life, have adapted to technological and computing progress. Learning and teaching frameworks have changed. Education has transformed ,following the logic of providing more efficient and innovative teaching and learning models, to allow the appropriation of significant and permanent learning. Online education is now a possibility to achieve these objectives.

In this paper we analyze four works by the Spanish author Juan del Encina, as part of the celebrations conducted in the ducal palace of Alba during the late fifteenth century, on the occasion of Christmas and Easter. In medieval celebrations, one can observe the inclusion of theater during these festivities as a complement to Masses, prayers and banquets. One is able to appreciate not only the religious importance of these festivities at that historic moment, but also their continuity to this day in the basic scheme of these same celebrations, which shows our belonging to a long tradition dating back to ancient times.

This article attempts to determine if there is a model of "professionalism" that goes well with the practice of hospitality industry in order to establish what kind of ethics is appropriate for such practice. Thus, I will first establish several professional models and their respective relationship with ethics. Then I intend to make a list of the types of hospitality, including both ordinary domestic hospitality and the professional profitable one. Finally, I explain what model of professionalism and what kind of ethics are good for each type of hospitality.

Resources and Capacities Based Theory currently stands out in the effort to achieve a greater understanding of the essence of the competitive advantage and determinant facts of such competitiveness. This paper presents an overview of the characteristics and management of a set of intangible assets that are considered relevant to the development of hotels under the perspective of the Theory of Resources and Capacities.

Las reflexiones acerca del concepto de hospitalidad y su relación con la industria de los servicios de hospedaje y de alimentos y bebidas tienen apenas un par de décadas. No obstante, la razón de ser de la Escuela de Administración de Instituciones de la Universidad Panamericana, con más de cuarenta años de vigencia, es conjugar los aspectos tangibles del servicio con los aspectos que no se pueden medir ni pagar, como la sonrisa, la amabilidad, la calidez, en suma, el trato humano. En estudios empíricos sobre la medición de la calidad del servicio se ha llegado a la premisa de que el punto de referencia de los huéspedes para evaluar los servicios recibidos es el hogar; es decir, el espacio en el que las personas se sienten acogidas de manera incondicional y reciben un trato que no se agota en lo físico.

Some of the actions that seem to portray service today are: protocol, a set of rules or actions, an act limited to certain particular trades or, perhaps, in the corporate world, something that is done in an effort to seem different in order to generate competitive advantages. However, the truth is that "service is the fundamental and innate vocation of every human being", this is because service affects the essence, the core, the basic and fundamental part in every person. This call, vocation or innate attitude is present mainly when a person interacts with another, every person being therefore the executor, receiver, and the core of service; we are all both givers and receivers. Let us follow the path of this journey into the inner world to discover what makes this attitude possible, beginning by finding intimacy, seeing the other person, communicating, serving and finally being happy.