#全球头条#20130821

【#全球头条#20130821】1、中国在放宽网络限制?据称在北京五星级酒店可登录Facebook和Twitter(digitaltrends);2、不回转的回转寿司:互联网预约、触摸屏点菜、智能手机解闷、捏饭团机器人等正在改变日本寿司连锁店(日经中文网);3、免费报纸迎来转折点(sciencemag)

 

1、外媒引用《南华早报》的报道指不愿透露姓名的爆料者称,在北京国际俱乐部饭店和其它的五星级酒店大堂及房间都可以登录Facebook和Twitter。

Is China loosening its restrictions on Facebook and Twitter?

http://www.digitaltrends.com/social-media/dont-get-your-hopes-up-chinas-still-not-down-with-facebook-and-twitter/

china-facebook-2-650x0

Every time there’s a report that says China is finally opening its arms to social media, we admit, we get pretty excited. Today, a couple of news outlets have sourced a South China Morning Post exclusive that supposedly cited an anonymous source who claimed he was able to use his gadgets to access both Twitter and Facebook at the lobby and his room at the ritzy St. Regis Beijing Hotel, where U.S. presidents come to stay on their visits to the country. The source further confirmed his experience, stating that his acquaintances that have stayed in other 5-star establishments have also been able to log onto the two social sites.

Many were quick to correct erroneous interpretations of the SCMP report. “Apparently no-one at the SCMP knows how the Internet works,” a user commented on Shangaiist.com. “The authorities have not ‘lifted control.’ The hotels have VPNs built into their Wi-Fi. Siif Bar in Beijing, a tiny little hutong dive, has the same thing. As does the NYT office.”

Currently, the original post is ironically protected from public access, and it seems that out of all the opinion columns published today, it’s the only one with such restrictions. This could be taken as a sign that yes, while the Chinese government has been known to temporarily lift firewall controls to accommodate tourists and international functions, contrary to what some reports insinuate, China isn’t quite prepared to relinquish complete Internet freedom to its citizens.

Hope is not completely lost, though. Sina Weibo, which is essentially China’s version of Twitter, was recently found to allow new sign ups using Facebook. Anyone logging into Weibo Taiwan or Weibo HK will be able to see the very familiar Facebook icon near the log-in portion of the site, and clicking on it will allow users to cross-post on the social site via their Weibo accounts. For now, this new feature is only available to users based in Hong Kong and Taiwan, but plans to expand to other territories are reportedly in place.

 

2、不回转的回转寿司:互联网预约、触摸屏点菜、智能手机解闷、捏饭团机器人等正在改变日本寿司连锁店。

http://cn.nikkei.com/industry/tradingretail/6246-20130821.html

0710-10-1-M

在中国也已经被人们熟悉的日本回转寿司连锁企业如今正在利用信息技术寻求经营创新。过去回转寿司业凭借每盘100日元(约合人民币6.3元)左右的低价实现了成长,但如今日本的餐饮业界竞争激烈,加上日元贬值和国际水产资源的争夺导致采购成本暴涨,这都给回转寿司企业的发展带来了压力。而其大胆引入科学管理方法后的经营则将使人们对日本传统料理的印象焕然一新。

IT经营成为增长动力

周末有时等位时间长达一到一个半小时的人气回转寿司店“藏寿司”,运营商最先引入了互联网预约服务。不但缩短了客人的等待时间,而且使不同时段的座位利用率趋于均衡。店内准备了触摸式的点菜屏,通过屏幕还可以玩中奖大转盘,这让来店孩子也不会感到闷。同时,店内还向等候的顾客提供可用智能手机阅读的电子漫画。

提高顾客满意度的IT化经营将成为拉动回转寿司业增长的动力。该公司此前还引入了每台超过100万日元的捏饭团专用机器人,节省了人力。

但是,日本调查公司NPD Japan的数据显示,去年10月,连续24个月实现增长的日本回转寿司店的用餐人数转入了下降。据此认为,“习惯了低价的家庭型顾客已经流向家庭型快餐店”。

“不转的回转寿司”

作为回转寿司店的生存策略之一,就是改变过去以郊外主干道沿线为中心的店铺布局。但是在高成本的城市中心地段开店并非易事,这需要利用IT和自动化手段削减成本。

运营“合点寿司”的RDC今年2月在东京都内开设了新连锁店“承知之助”,店内却没有一般回转寿司店常见的传送带。从入座到结账都很少看到店员,可说是“无人店铺”。座位的九成都是单间,隐藏在墙壁里的传送带为客人送来装在餐盘中的寿司。

尽可能减少工作人员,使店铺在高房租情况下仍能盈利,以扩大在城市中心地段的门店数。商人寿司郎也将目光瞄准了城市中心。该社的丰崎社长表示,如果沿用现在的模式将增加设备投资,因此可能会开设没有传送带的战略性店铺。而此前一般达到260~430平方米的店铺面积也将控制在200平米以下。

……

在“通货紧缩时代”浪尖上的回转寿司行业今后能否继续增长?以IT为基础的新开店战略,覆盖世界各个角落的食材采购网络,拼死一搏的经营改革将决定它的明天。

 

3、免费报纸迎来转折点(sciencemag)

Free Papers Have Reached a Tipping Point, Study Claims

http://news.sciencemag.org/scientific-community/2013/08/free-papers-have-reached-tipping-point-study-claims

 

Gaining ground. More papers are available in free-to-read journals (gold open access) or in "green" online archives and "hybrid" journals.

Efforts to give the public free access to peer-reviewed papers have reached a milestone: One-half of all papers are now freely available within a year or two of publication, concludes a study funded by the European Commission and released today. That means so-called open-access publishing has reached a “tipping point” and will now accelerate, suggests Éric Archambault, the lead author of the study and president of Science-Metrix Inc. in Montreal, Canada. “Things are likely to move much faster now.” But some open-access observers have been quick to criticize the study, which yielded a number twice as high as other analyses.

The findings come as open access is set to expand: This week (22 August), U.S. science agencies are due to send the White House draft plans describing how they will make government-funded research papers freely available, generally within 12 months of publication. And the European Commission will soon require that most articles it funds be free within 6 months. The new “findings underline that open access is here to stay,” said Máire Geoghegan-Quinn, European commissioner for research, innovation, and science, in a statement.

The open-access movement took off more than a decade ago when some scientists began pushing to make full-text papers free. Today, some papers are published in journals that make papers immediately free upon publication and cover costs by charging authors a fee. Some other papers, published in traditional subscription-based journals, are made freely available on an author’s website or through an institutional or government archive, often after a 6- or 12-month “embargo” imposed by the publisher to protect subscription revenue. (Research papers in Science are free with registration after 12 months, and authors can post copies sooner.) Like other analysts, Archambault defines papers published in immediately free journals as the “gold” version of open access, and those posted in archives, sometimes after a delay, as “green”; other forms his team dubbed “hybrid.”


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