Surveys are one of the most important tasks to be executed to get valued information. One of the main problems is how the data about many different persons can be processed to give good information about their environment. Modelling environments through Artificial Neural Networks (ANNs) is highly common because ANN’s are excellent to model predictable environments using a set of data. ANN’s are good in dealing with sets of data with some noise, but they are fundamentally surjective mathematical functions, and they aren’t able to give different results for the same input. So, if an ANN is trained using data where samples with the same input configuration has different outputs, which can be the case of survey data, it can be a major problem for the success of modelling the environment. The environment used to demonstrate the study is a strategic environment that is used to predict the impact of the applied strategies to an organization financial result, but the conclusions are not limited to this type of environment. Therefore, is necessary to adjust, eliminate invalid and inconsistent data. This permits one to maximize the probability of success and precision in modeling the desired environment. This study demonstrates, describes and evaluates each step of a process to prepare data for use, to improve the performance and precision of the ANNs used to obtain the model. This is, to improve the model quality. As a result of the studied process, it is possible to see a significant improvement both in the possibility of building a model as in its accuracy.

Gastronomic tourism is a form of travel that has gained relevance today, making it crucial to understand the promotion and management strategies in specific destinations. This systematic review article aims to analyze these strategies, highlighting the importance of cultural authenticity and collaboration between local actors. The methodology used is aligned with a descriptive and correlational approach, using criteria of exhaustiveness and relevance to review ethnographic research and scientific articles. The results reveal the influence of ancestral knowledge on cultural tourism, as well as the challenges of food heritage and food transculturation. In this sense, the need to design promotional strategies that promote traditionality, identity and cultural empowerment in local communities is highlighted. In conclusion, this study provides a comprehensive understanding of gastronomic tourism promotion and management strategies, underscoring the importance of preserving cultural authenticity and promoting local collaboration for the sustainable development of gastronomic tourism.

This research focuses on patients’ perceptions regarding the accessibility of dental services in Slovenia across four dimensions: financial accessibility, time accessibility, geographical accessibility, and service quality. We observed how specific factors impact accessibility dimensions of dental services in Slovenia, that patients perceive important. A cross-sectional quantitative survey was conducted using proportionate stratified sampling. Data was collected through an online questionnaire, and 599 completed responses were received from patients regarding their experiences and perceptions of accessibility to dental care. A SEM (structural equation model) approach was used to examine the data. The analysis revealed that patients perceive all four dimensions of accessibility: financial, time, geographical, and service quality important and they all constitute the perception of dental accessibility. The findings of this study can assist policymakers in developing a more accessible dental health system by considering the results proposed in our model.

This study aims at analyzing the consumers’ perception towards online purchasing bakery goods on subjective norm (SN), computer self-efficacy (CSE), and technology acceptance model (TAM). Convenience sampling was used and the final sample of respondents was made of 344 participants, with an effective recovery rate of 96%, who bought bakery goods on the LINE social platform in Nantou County. Descriptive statistics, confirmatory factor analysis, and SEM structural equation model were used to test the research hypothesis. The results show that after adding external variables to the technology acceptance model (TAM), the application of purchasing bakery goods online is significant; the consumers’ behavior of purchasing bakery goods online, subjective norm (SN), computer self-efficacy (CSE), and technology acceptance model (TAM) have cause-and-effect relationships. This research concludes that it is easy, helpful, and worthy to use the Internet to buy bakery goods.

The present research is on the propagation of Rayleigh waves in a homogenous thermoelastic solid half-space by considering the compact form of six different theories of thermoelasticity. The medium is subjected to an insulated boundary surface that is free from normal stress, tangential stress, and a temperature gradient normal to the surface. After developing a mathematical model, a dispersion equation is obtained with irrational terms. To apply the algebraic method, this equation must be converted into a rational polynomial equation. From this, only those roots are filtered out, which has satisfied both of the above equations for the propagation of waves decaying with depth. With the help of these roots, different characteristics are computed numerically, like phase velocity, attenuation coefficient, and path of particles. Various particular cases are compared graphically by using phase velocity and attenuation coefficient. The elliptic path of surface particles in Rayleigh wave propagation is also presented for the different theories using physical constants of copper material for different depths and thermal conductivity.