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This paper aims to investigate the thermal performance of equivalent square and circular thermal systems and compare the heat transport and irreversibility of magnetohydrodynamic (MHD) nanofluid flow within these systems.

The research uses a constraint-based approach to analyze the impact of geometric shapes on heat transfer and irreversibility. Two equivalent systems, a square cavity and a circular cavity, are examined, considering identical heating/cooling lengths and fluid flow volume. The analysis includes parameters such as magnetic field strength, nanoparticle concentration and accompanying irreversibility.

This study reveals that circular geometry outperforms square geometry in terms of heat flow, fluid flow and heat transfer. The equivalent circular thermal system is more efficient, with heat transfer enhancements of approximately 17.7%. The corresponding irreversibility production rate is also higher, which is up to 17.6%. The total irreversibility production increases with Ra and decreases with a rise in Ha. However, the effect of magnetic field orientation (γ) on total EG is minor.

Further research can explore additional geometric shapes, orientations and boundary conditions to expand the understanding of thermal performance in different configurations. Experimental validation can also complement the numerical analysis presented in this study.

This research introduces a constraint-based approach for evaluating heat transport and irreversibility in MHD nanofluid flow within square and circular thermal systems. The comparison of equivalent geometries and the consideration of constraint-based analysis contribute to the originality and value of this work. The findings provide insights for designing optimal thermal systems and advancing MHD nanofluid flow control mechanisms, offering potential for improved efficiency in various applications.

The purpose of this study is to investigate the influence of enclosure shape on magnetohydrodynamic (MHD) nanofluidic flow, heat transfer and irreversibility in square, trapezoidal and triangular thermal systems under fluid volume constraints, with the aim of optimizing thermal behavior in diverse applications.

The study uses numerical simulations based on a finite element-based technique to analyze the effects of the Rayleigh number (Ra), Hartmann number (Ha), magnetic field orientation (γ) and nanoparticle concentration (ζ) on heat transfer characteristics and thermodynamic entropy production.

The key findings reveal that the geometrical design significantly influences fluid velocity, heat transfer and irreversibility. Trapezoidal thermal systems outperform square systems, while triangular systems achieve optimal enhancement. Nanoparticle concentration enhances heat transfer and flow strength at higher Rayleigh numbers. The magnetic field intensity has a significant impact on fluid flow and heat transport in natural convection, with higher Hartmann numbers resulting in reduced flow strength and heat transfer. The study also highlights the influence of various parameters on thermodynamic entropy production.

Further research can explore additional geometries, parameters and boundary conditions to expand the understanding of enclosure shape effects on MHD nanofluidic flow and heat transfer. Experimental validation can complement the numerical simulations presented in this study.

This study provides valuable insights into the impact of enclosure shape on heat transfer performance in MHD nanofluid flow systems. The findings contribute to the optimization of thermal behavior in applications such as electronics cooling and energy systems. The comparison of different enclosure shapes and the analysis of thermodynamic entropy production add novelty to the study.

The purpose of this paper is to investigate the literature and statistical data on the Indian takeover code cum open offers market and break up the historical changes in takeover code into various phases for better understanding and decision making by mergers and acquisitions advisory, legal advisory, merchant bankers, investment bankers, business houses and academia.

The present study describes literature summary on takeover code and evaluates the growth phase of open offers through trend analysis with respect to amendments in Indian takeover code.

Since 14 years of takeover code presence in India, it evidences that there is an empirical support on growth phase in the open offers market.

The study is developed on the basis of Indian takeover regulations and Securities and Exchange Board of India takeover code to wake up the public shareholding and regulatory bodies, by better conveyance of historical review at one place.

This study is the first of its kind, dividing the complete history of Indian takeover code into various phases for review and identifying the gaps for future research. Further, the paper investigates and finds various untouched facts and variables in both literature and statistical data on open offers.

The purpose of this paper is to identify the key determinants of back-of-house-based food waste in food service outlets. This case study focuses on Delish restaurants, a well-known restaurant chain in Canada, and aims to provide a clear understanding of food service procurement, kitchen practices, cost management, risk mitigation, menu design and technical literacy needs in hospitality. Some recommendations for future studies are also provided.

The authors chose an exploratory case study design to guide our investigation on restaurants and food waste, based on Yin’s (1994) argument that case studies are the preferred strategy when the “why” questions is being posed and when the focus is on a modern occurrence within a real-life context. Such a design is particularly appropriate for understanding the details and complexity of a phenomenon and its design (Stake, 1995). In this study, research data were collected through multiple points. A semi-structured questionnaire was designed and adopted to collect primary data. The objective of the empirical segment is not to test the applicability of the existing approaches, but rather to study conceptual nuances related to the presented model. A survey study was focused on formal interviews onsite, in two different food service facilities (Restaurant A and B).

When considering food procurement, supplier relationships were found to not be significant for food waste prevention. Company-wide agreements with specific suppliers prevented individual chefs from creating alterations in their ordering to prevent waste. Order shorting was a somewhat common occurrence. However, most employees did not identify portion size as a large driver of waste. This conclusion conflicts somewhat with studies in this area (Kantor et al., 1997). If there was waste on a plate, it is much more likely to be the starches, which are low-cost items as opposed to high-cost proteins.

This research has its limitations, which present opportunities for future research. First, this case study is based on two case studies which have their weaknesses, especially in the reliability of data collection. In future, even though both restaurants had access to an earlier version of this case, a more structured analysis with performance indicators related to food waste would contribute to the internal validity of the study. The external validity of the proposed back-of-house-based determinant framework would benefit from being empirically tested with a larger sample, as the author cannot imply that this study’s findings are transferable to other food service operations.

From a managerial perspective, this study has merit. Arguably, the restaurant industry has a cumulative impact on the environment, economy and society as a whole. As more consumers in the Western world eat away from home, proper food management practices are desirable. Currently, few governments regulate or mandate measures to monitor restaurants’ sustainability claims and waste management. As consumer expectations change, the onus falls on food operations to validate and inform patrons on practices behind the scenes. Culinary kitchens are often not visible or accessible for some customers, or even obscure for others.

Strategies undertaken by management and chefs are reactive as opposed to proactive strategies. The reactive strategies are only able to identify waste a week after it has occurred through inventory checks. From this point, it may be impossible to identify the cause of the waste to prevent it from happening in the future. In addition, attribution to the cause may be laid on the incorrect individual, which will further exacerbate the social learning of the staff as a whole. Proactive strategies undertaken before waste occurs are more effective.

It must be noted that most of the literature on food waste management in casual-dining restaurants does not cover the key challenges found in the food industry. Most noticeable in the review is that there are very few studies in the literature that include food waste management practices linked to distribution management. This area of interest within the hospitality industry has not been well-developed in recent years and requires more attention.