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Μετάφραση από τα Ελληνικά προς τα Αγγλικά και τα Γαλλικά των άρθρων 52-59 του Νόμου υπ’αριθμ. 4548/2018 περί Ανωνύμων Εταιρειών και σχολιασμός της μεταφραστικής διαδικασίας.
(2023-11-28)
Ασημίννα, Βελέντζα
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Βιλελμίνη Σωσώνη
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Μιχάλης Πολίτης
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This thesis is a translation from Greek into English and French of articles 52-59 of Law 4548/2018 on the Société Anonyme (S.A.), together with a detailed commentary on the translation process. It consists of the English translation, the French translation and a trilingual display of the original text and the two translations, as well as a commentary with examples of the difficulties and peculiarities of the translation process, a glossary of terms found in the text and the literature used in the research of strategies to address the challenges. It is an analysis of the legal discourse of the Greek, English and French languages, through the explanation in each language of a Greek law referring to the Greek reality.
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Intercultural communication in tourism hospitality – its strategic importance and best practices towards a memorable cultural experience
(2023-11-27)
Πέτρου, Αικατερίνη
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Iωάννης Καρράς
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Σωτήρης Λίβας
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Αναστασία Παριανού
Intercultural communication has become an increasingly integral aspect of the globalized world, especially in industries like tourism and hospitality that entail frequent interactions with individuals from diverse cultural backgrounds. This research investigates the critical linkages between intercultural communication and hospitality in tourism and examines whether intercultural communication plays a strategic role in tourism and hospitality management. Additionally, the study explores the best practices for effectively incorporating the characteristics of intercultural communication into the operations of tourism and hospitality organizations. To provide a holistic understanding, this research employs a thorough and all-encompassing approach that combines an exhaustive literature review with qualitative interviews with industry professionals, such as managers from large hotel chains, human resources directors, and marketing experts. The literature review provides the theoretical framework and context, while the interviews furnish practical insights and experiences of those dealing with intercultural communication in their professional capacities. The findings highlight the significant role of intercultural communication in enhancing customer experiences and satisfaction by enabling effective communication and understanding between individuals from different cultural backgrounds. However, language barriers and cultural differences pose challenges within hospitality operations, sometimes leading to misunderstandings and conflicts. To address these challenges and to leverage the benefits of intercultural communication, the study identifies the importance of implementing best practices such as hiring multilingual staff, providing cultural sensitivity training, developing diversity and inclusion policies, and utilizing digital tools for communication. Furthermore, the research points out that successful intercultural communication in tourism and hospitality management involves a multifaceted approach that incorporates strategies spanning management, marketing, and human resources. The study reveals that measuring 4 the effectiveness of intercultural communication can be achieved through various key performance indicators including guest satisfaction ratings, repeat business, and online reviews. These indicators reflect the quality of intercultural interactions and the ensuing guest experiences. Moreover, intercultural communication is acknowledged as a strategic component, with organizations making a concerted effort to embed it into their overall strategies. This entails fostering a multicultural work environment, increasing cultural awareness among employees, and investing in training programs. Looking ahead, the study suggests that intercultural communication is expected to gain even greater importance in the tourism and hospitality industry. As travel diversifies, organizations will need to continuously adapt to changing customer preferences and cultural expectations. Technology, especially real-time translation applications and digital platforms, is anticipated to play a significant role in facilitating intercultural communication. In conclusion, this dissertation establishes the strategic importance of intercultural communication in tourism and hospitality management. Through effective intercultural communication practices, organizations can improve customer satisfaction, enhance reputation, and achieve a competitive advantage in an increasingly diverse and globalized industry.
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Lullaby for Orchestra
(2023-11-21)
Φιλιππακόπουλος, Ιωάννης
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Παπαδάτος, Ιωσήφ
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Film Adaptations of Mary Louise Alcott’s LITTLE WOMEN (1994,2019): Comparison of subtitles and some uses of public translations (ENGLISH-GREEK)
(2023-11-20)
Μανουσάκη, Γαρυφαλιά-Δανάη
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Πασχάλης Νικολάου
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Σωτήριος Κεραμίδας
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Καλλιέργεια αμπέλου και παραγωγή οίνου στη γη του Διονύσου, του βασιλιά Μίδα και στους Αγίους Τόπους
(2023-11-17)
Τζανετή, Ρεβέκκα
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Σαμαράς, Ιωάννης
The traces of viniculture, and subsequently winemaking, becomes increasingly difficult to follow back to prehistoric times. There are many people and cultures of which wine is an integral part of even today in modern times. It has a long tradition of being the centre of many different social events and of sacred rituals for many religions. Following the available archaeological evidence, in this paper there will be an attempt of tracing the route that wine took alongside the grapevine. With the use of analysis techniques (GC-MS) and dating methods on the sediment residues found in ancient vessels, from a team of scientists, it appears that the path its spread followed was from the Holy Lands to Egypt, the coast of Lebanon, Anatolia and from there on to Greece and later the rest of Europe. These are the lands which this paper will focus on as well as the particular characteristics each of them brought to wine.
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Συμπεριφορικά και κοινωνικά χρηματοοικονομικά
(2023-11-17)
Παπαϊωάννου, Αναστασία
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Κελάνδριας Παναγιώτης
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Εκτίμηση της προσλαμβανόμενης ποσότητας αλατιού στο γενικό πληθυσμό
(2023-11-17)
Avrami, Afroviti
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Μπουχάγιερ Παύλος
Sodium Chloride or common salt, of thousands of years has been an expression of culture and an integral part of the modern diet. In addition to its basic use in cooking, it finds applications in both the food industry and the chemical industry, for example for breaking ice or softening water. Consumption of sodium chloride when carried out within ceilings, is beneficial to human health. On the other hand, when salt intake exceeds the maximum intake, the chances of developing hypertension, cardiovascular disease and stroke increase. For the above reasons, the key to a balanced diet is contained in the concept of measure.
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Φυσικοχημικές ιδιότητες λαχανοκομικών προϊόντων - σκόρδο
(2023-11-16)
Κώστογλου, Χρήστος
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Σαμαράς, Ιωάννης
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Κατσαλήρου, Ειρήνη
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Μπουχάγερ, Πάυλος
Η πτυχιακή Εργασία με τίτλο "Φυσικοχημικές Ιδιότητες Λαχανοκομικών Προϊόντων - Σκόρδο" είναι μια εργασία που απαρτίζεται από θεωρητικό αλλά και εργαστηριακό κομμάτι, στόχος της εργασίας αυτής ήταν με εργαστηριακές αναλύσεις να εντοπιστούν οι φυσικοχημικές ιδιότητες του σκόρδου σε διάφορες ποικιλίες Ελληνικές αλλά και ποικιλίες του εξωτερικού. Πιο συγκεκριμένα φυσικοχημικές ιδιότητες που αναλύθηκαν είναι τα φαινολικά συστατικά και τα αντιοξειδωτικά σε κάθε ποικιλία ξεχωριστά. Τα δεδομένα που συλλέχθηκαν ήταν εντυπωσιακά και σε σύγκριση με παρεμφερείς αναλύσεις υπήρχε μεγάλη σχετικότητα, έτσι λοιπόν αποδεικνύεται πως το σκόρδο μπορεί να θεωρηθεί και ως ένα φαρμακευτικό βότανο με εξαιρετικές ιδιότητες. Τέλος είναι σημαντικό να αναφερθεί ότι η αντιοξειδωτικές ιδιότητες του σκόρδου το καθιστούν ένα από σπουδαιότερα λαχανοκομικά του πλανήτη και η κατανάλωση αυτού μονό θετικά μπορεί να προαφαίρει στον ανθρώπινο οργανισμό με την προϋπόθεση βέβαια να υπάρχει μέτρο στην κατανάλωση του.
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Σύσταση και ταυτοποίηση ελληνικών μελιών
(2023-11-10)
Κρίσιλια, Μαρία
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Λιοσατου Γεωργία
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Προσδιορισμός λίπους σε βοδινό κρέας (κιλότο, τρανς, φιλέτο)
(2023-11-10)
Θεοχαρίδου, Ιωάννα
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Δημητρέλλου Δήμητρα
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Σακαντάνη Ελένη
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Μήλλα Σωτηρία
Buying preferences and consumer eating habits of meat are constantly changing. It is observed that their preferences focus on meats, low in fat and of high nutritional value, one of which is beef, which belongs to the wider category of red meat. In the present thesis, an experimental research was attempted on the measurement of the fat content of various pieces, coming from the back of the beef carcass, with the most widespread Soxhlet method (method of extraction of solid samples using an organic solvent). The theoretical framework of the work, which includes the categorization of the meat, the Greek meat production breeds of cattle, its nutritional value, through the dietary pyramid and the full analysis of the fat contained therein, gives us a better picture and information about the beef. The result of the research carried out using, parts of beef such as rump, topside and fillet lead to the conclusion that the highest fat content of 11.23%±0.29, was found in the sample of the rump, the moderate 4.43%±1.66 in the topside, followed by the fillet with fat content of 2.87%±0.65. This makes it possible for consumers to choose and buy beef cuts, with the ideal fat content for them.

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