Relevant bibliographies by topics / Catering establishment

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Catering establishment'

Author: Grafiati
Published: 4 June 2021
Last updated: 8 February 2022

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Journal articles on the topic "Catering establishment"

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Stangierska, Dagmara, Maksymilian Czeczotko, Ewa Świstak, and Agnieszka Tul-Krzyszczuk. "Źródła zaopatrzenia lokali gastronomicznych na przykładzie produktów nabiałowych." Zeszyty Naukowe SGGW - Ekonomika i Organizacja Gospodarki Żywnościowej, no. 121 (April 2, 2018): 93–103. http://dx.doi.org/10.22630/eiogz.2018.121.7.

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The purpose of the study is to characterize the sources of supply of catering establishments in dairy products due to the type of catering establishment, its location and the number of employees. The results of quantitative research conducted with catering establishments managers show that the source of supply depends on the type of catering establishment. In the case of restaurants the largest share of supply is wholesalers with delivery or self-service. In the case of bars it is also important to shop at local retailers. Also the size of the business and location differentiate the choice of source of supply. The greatest variation in the source of supply is due to the location of the catering company. The most frequent suppliers of dairy products to catering establishments are local suppliers and self-service wholesalers: Makro and Selgros.
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Galičić, Vlado. "GUEST SATISFACTION MANAGEMENT IN THE CATERING INDUSTRY." Tourism and hospitality management 8, no. 1-2 (May 23, 2017): 93–103. http://dx.doi.org/10.20867/thm.8.1-2.9.

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The demands of guests in tourism and the catering industry, and the satisfaction of guests with services received have become the dominant competitive weapon throughout the entire developed world of tourism. The individual guest of today is in a position to harm the reputation of the caterer and innkeeper by spreading word of the faults in the services rendered and consumed. Complaints addressed to the caterer can often bring attention to the need of improving not only the integral process of service preparation and rendering, or any one of its components, but also the organisation of operation within the catering establishment. An indolent and negligent attitude of the caterer regarding such complaints is very irritating to guests of catering establishments, and as a rule, is the reason such guests turn to the competition. In principle, guests that are lodging a complaint do not necessarily have a negative attitude towards a given catering establishment. Most guests will not lodge a formal complaint, but will simply leave the restaurant when something is not to their liking, never to return again. Instead, they will frequent the establishment of the competition. The purpose of this paper is to explain how the objections and formal complaints made by guests can be used to enhance their loyalty towards a certain catering establishment or service. Namely, having witnessed a satisfactory solution to a complaint, the guest will pass this favourable experience on to others. The major part of this paper is based on the results of studies into the Complaint Books of one hundred catering establishments on the Opatija Riviera during the year 2001, and in the first nine months of 2002.
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Lamza-Maronić, Maja, and Zdenko Segetlija. "Quality in the management of catering establishments in Eastern Croatia." Tourism and hospitality management 4, no. 2 (December 1998): 341–50. http://dx.doi.org/10.20867/thm.4.2.9.

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Quality has christalized as the crucial factor of the market race. It has become the principal instrument for securing a firm's future success through satisfied consumers. Catering firms independently create the marketing mix to raise themselves above the competition. To secure the quality of services provided by a catering establishment it is necessary to secure the quality of individual work, the quality of the process and the quality of entire firm. The catering establishment must aspire towards such an appearance on the market that will make the guest satisfied with the marketing.
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Švec, Roman, Kamil Pícha, Vivian L. White Baravalle Gilliam, Josef Navrátil, and Hana Doležalová. "The impact of visitor segments on the perception of the quality of the product of accommodation establishments." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 60, no. 7 (2012): 399–408. http://dx.doi.org/10.11118/actaun201260070399.

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The aim of the paper is to evaluate differences in the quality perception among particular segments of demand. Data for analysis were collected by means of the questionnaire survey among clients of accommodation establishments. The research in accommodation establishments succeeded to identify four factors of the perception of quality of services provided in those establishments, when only accommodation and catering services were taken into consideration. Age appeared to be an important criterion for the evaluation the of the quality of offered services as the differences in the quality perception among particular age groups were proved for three of four identified factors of the quality perception. The factors are as follows: “environment of the accommodation establishment”, “hygiene in accommodation establishment”, “service in the catering part of the establishment” and “quality of the meals”. The duration of stay as well as the gender of the respondents influences the quality of perception only in the perception of the “quality of meal” factor. Compared to the duration of stay, the repetition of the stay is a considerably important factor in causing the variability of the answers on the rate of the quality perception. The purpose of travel was also proven to be a criterion affecting the rate of the quality perception of the first three factors, whereas the impact of the criterion “client’s travel companionship” was proven in case of the first and third factor.
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Gromnyuk, Adriana. "INN AS A UKRAINIAN HISTORICAL FEATURE OF CATERING ESTABLISHMENT." Current problems of architecture and urban planning, no. 58 (November 30, 2020): 56–64. http://dx.doi.org/10.32347/2077-3455.2020.58.56-64.

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The analysis of inn, as first catering companies, was performed in the present article. There were explored their planning, functional, typological and compositional features in the context of the tools search for the formation unique images and national identity of the environment of catering institutions. The main inn functions are highlighted as food and beverages consumption, accommodation service, administration, trading, social and cultural entertainment, warehousing etc. The building of the simplest inn was based on a planning type of the house ”by two halves” – consisted of two rooms that were divided by the hay: inns and accommodation were the one could stay over. The inn, in turn, was divided by a wall into two parts: a tavern with counters and tables with benches. A type of inn were ones with drive-inns (drive-inn backyards). They were larger, with longer arcades that went deep through entire building. Later, a new type of inn appeared – drive-in accommodation. Those differed from the normal inn by a larger number of rooms of various purposes, that were separated in groups according to their purposes. These included the owner’s family accommodations, guests rooms, utility rooms and a horse yard or covered stable. It was discovered that the taverns by their spatial and planning structure were derived from the buildings similar to countryside houses and their functional, decorative and compositional means were quite humble. Therefore, the source of architectural and artistic means for the ethnic motives use in the modern environment of catering establishments is both the inn architecture and housing mean (Ukrainian rural housing of the late XIX and early XX centuries). There were identified the main architectural and artistic means of using Ukrainian ethnic motifs in the architecture of modern interiors of catering establishments.
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Silicka, Inese, Lienīte Litavniece, and Iveta Dembovska. "IMPORTANCE OF CATERING ENTERPRISES' CLASSIFICATION IN SERVICE QUALITY ASSESSMENT FROM THE CUSTOMER'S POINT OF VIEW. CASE OF REZEKNE CITY." ENVIRONMENT. TECHNOLOGIES. RESOURCES. Proceedings of the International Scientific and Practical Conference 1 (June 20, 2019): 262. http://dx.doi.org/10.17770/etr2019vol1.4110.

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There are a lot of catering companies offering their services on the market, hence, there is a fierce competition between them. It is essential to provide customers with the appropriate level of service they expect from the respective caterer (restaurant, café, bar, etc.). The aim of the paper is to explore the importance of classification of the catering companies in service quality assessment from the customer's point of view in Rezekne city. The paper is developed within the framework of the RTA scientific grant "Quality Assessment of Rezekne City Catering Companies". Within the grant project, an expert questionnaire was developed to carry out quality assessment of Rezekne city catering enterprises. As a result of the research, it was concluded that the customer service in Rezekne city differs depending on the type of the catering establishment. The monographic, logical constructive, and graphic method, as well as the method of observation (expert questionnaires) were used for the research.
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Azelmad, Khadija, Fatima Hamadi, Rachida Mimouni, Hassan Latrache, Khaddouj Amzil, Abdella El Boulani, Aicha Aitalla, and Abdlhamid Elmousadik. "Identification and physicochemical characterization of bacterial surface isolated from catering services in health establishment." Russian Open Medical Journal 5, no. 4 (December 17, 2016): e0403. http://dx.doi.org/10.15275/rusomj.2016.0403.

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Sidor, Adam, and Patrycja Preizner. "Rating of the effectiveness of cleaning and disinfection procedures in a mass catering establishment." European Journal of Clinical and Experimental Medicine 17, no. 4 (2020): 326–30. http://dx.doi.org/10.15584/ejcem.2019.4.6.

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Özçakmak, Sibel, and Osman Gül. "Samsun’da Catering Hizmet Sektörünün İyi Hijyen Uygulamaları Profili." Turkish Journal of Agriculture - Food Science and Technology 4, no. 11 (November 20, 2016): 1031. http://dx.doi.org/10.24925/turjaf.v4i11.1031-1038.808.

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Before serving the meals, the managements that operate in the production and distribution of table d’hôte meals, the data related to whether it's appropriate for the food hygiene regulation and the other legal requirements are so insufficient. So, an interview study was performed for the present conditions of the manufactures producing and serving meals and the good hygiene practices profile of their working personal in the plants with regard to Law No.5966 on Veterinary Services, Plant health, Food and Feed in the Samsun city. The survey was applied in catering enterprises and face to face interviews with a total of 258 people (employees and managers responsible for the kitchen area) and at the same time observing the operating conditions of 32 companies in 9 different counties. The questions of survey included gender, age, education level, professional experience of workers, real production capacities, the power of engine, number of employees in production, and findings related to good hygiene practice. It was observed that the design and layout of the production area in terms of good hygiene practices were not sufficient in some manufactures and only four manufactures had positive air pressure ventilation. It was stated that tools and equipment were required to take more precautions against the risk of corrosion. It was established that cleaning and disinfection process, personal hygiene rules and dissolving operations for frozen food were inadequate. It was determined that record forms were not sufficient to provide the traceability. Hazard and risk factors will be controlled by establishment of practical food safety management system in catering sector.
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Molendi-Coste, Olivier, Vanessa Legry, and Isabelle A. Leclercq. "Why and How Meet n-3 PUFA Dietary Recommendations?" Gastroenterology Research and Practice 2011 (2011): 1–11. http://dx.doi.org/10.1155/2011/364040.

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Obesity and the metabolic syndrome are systemic inflammatory diseases reaching epidemic proportions. Contemporary changes in human nutrition occurred characterized by increased consumption of fat and of vegetable oils rich in n-6 polyunsaturated fatty acids (PUFAs) together with decrease in n-3 PUFA-rich foods, resulting in an n-6/n-3 ratio of 10–20/1 in Western diet for a ratio around 1/1 in the diet of our ancestors. The literature provides compelling evidence for the health benefit of n-3 PUFA consumption on inflammation and metabolic syndrome prevention and treatment. Such evidence led to the establishment of comprehensive recommendations. However, we show here that, both in collective catering proposed to children and in hospital diet, it is not straightforward to meet such recommendations. Willingness of governments to institute changes, with accountable decisions on catering, nutritional education, and food processing, is required to face our neglected responsibility in promoting balanced diet and consumption of foods rich in essential nutrients in the general population.
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Dissertations / Theses on the topic "Catering establishment"

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Barton, Paul. "Enhancing separation of fats, oils and greases (FOGs) from catering establishment wastewater." Thesis, Cranfield University, 2012. http://dspace.lib.cranfield.ac.uk/handle/1826/8052.

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Removal of fats, oils and greases (FOG) from commercial food premises prior to discharge of wash waters into the sewer is critical in restricting blockage events. The FOG droplets that form are commonly removed in passive gravity separators. Enhanced separation through design modification, would allow a reduction in size required to achieve target removal. The aim of the project was to determine the feasibility of enhancing removal of FOGs in gravity separation devices and or in post treatment units. The thesis work examined the effect characteristics of oil droplet size and density had on FOG removal with a view to increasing droplet rise rates and hence separation. Examination of kitchen wastewater from a number of restaurants established that droplet sizes were typically in the mechanically emulsified oil size range, often with high zeta potential indicating electrostatic stabilisation of suspensions. Oil removal rates were examined using different oils typical of food preparations in laboratory scale experiments. Under a fixed energy input the different oils produced different droplet size distributions such that very different separation efficiencies were observed. The removal rates obtained allowed the prediction of oil removal from a sample in a given time when the median droplet size and density of the oil were known. For effective understanding of separator design and testing, droplet densities and sizes must be adequately measured and replicated. In addition, the light fuel oil used in the certification test produced very unstable suspensions, easily separable in the standard testing conditions, proving it a poor surrogate test material. Pre-formed droplets of sunflower oil were treated in a vertically aligned reaction chamber with an ultrasonic transducer fitted at the base. FOG removal, measured as HEM removal, was monitored as a function of power input, frequency, reactor size and residence time, the incoming flow entered counter currently to the ultrasonic wave propagation. The ultrasound treatment procedure removed 80% of oil from a suspension of droplets in the mechanically emulsified oil size range during the course of a 54 minute continuous experiment compared to 20-30% removal in the case of an equivalent separated without ultrasonic enhancement. The enhanced separation was found to be dependent on the power input and the reactor size. Application of ultrasound energy in modified grease separators to remove short-circuiting droplets would allow a reduction in overall size of units through reduced residence time requirement.
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Molose, Thembisile Heyne. "An investigation into the factors influencing tourist choice of an eating establishment." Thesis, Cape Peninsula University of Technology, 2005. http://hdl.handle.net/20.500.11838/976.

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Thesis (MTech (Management))--Cape Peninsula University of Technology, 2005
This study illustrates the practical value of incorporating the assessment of data obtained from surveys conducted on tourists' views of current service offerings at eating establishments. The findings from such surveys can assist tourism and the hospitality industry managers to identify priorities for product and service improvements. In essence, the research report examines how tourists (both domestic and foreign) make the choice of an eating establishment. It also examines how greater understanding of user-satisfaction (tourists) with the hospitality products or services may improve planning for the development of these service offerings. In order to conceptualise the research problem, a review of literature is provided of selected aspects of visitors perceptions in the Cape Metropolitan region. Moreover, these aspects (facilities for children, persons with disability, special attention for pensioners, African dishes on offer) are also considered based on the argument that the views of visitors on current service offerings should be given far more prominence than generally occurs at present. The survey of two hundred tourists was conducted during the peak holiday season of December 2004 to January 2005 in the Cape Metropolitan region of South Africa. The survey examined views and perceptions of visitors about a range of services at eating establishments. Survey results reported selected aspects of satisfaction or dissatisfaction with the services of eating establishment in the Cape Town city centre, Waterfront and Camps Bay. The researcher concludes that current service offerings at eating establishments in the Cape Metropolitan region do little to accommodate visitors whose primary reasons for visiting are to experience the South African food and wine, especially cultural-specific foods, as well as accommodating the needs of disabled visitors, children and old age pensioners. The implications of the findings will assist relevant authorities to help enhance service offerings.
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Kučera, Radim. "Yacht Club Hlučín." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2015. http://www.nusl.cz/ntk/nusl-227579.

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The aim of this study is the design of Yacht club. The building is situated on a building estate No. 1303/3 of the Kozmice land registry in the recreational premises at the lakefront of „Hlučínské jezero“. It is placed next to the flooding line which is also considered in the project. The building is divided into three operational parts – the hotel, the catering establishments (restaurant) and the area primarily destined for holding conferences and workshops. The hotel is designed to accommodate thirty-two people, the capacity of restaurant is forty-two and conferential area is suitable for forty people at the most. Yacht club is designed as four-storey building with a flat grassed-covered roof. With regard to the foundation conditions, the building is found on piles. The structural part of walls is partly from CLT panels and partly from reinforced concrete which increase the stiffness of the building. The external cladding of the hotel consists of wooden blocks creating ventilated facade, while the rest of the building is rendered.
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Kosová, Michaela. "Hodnocení kvality gastronomických služeb." Master's thesis, Vysoká škola ekonomická v Praze, 2008. http://www.nusl.cz/ntk/nusl-12359.

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The thesis is focused on gastronomic services quality evaluation. The theoretical section characterizes gastronomy, its particularities and gives an overview of legal regulations covering this area. Furthermore, it explains the concept of quality, outlines the basic quality management systems, specifies the particularities of quality in gastronomic services and elucidates possible attitudes towards gastronomic services quality evaluation and recognition. The analytical section presents an analysis of the situation in the field of gastronomic services quality evaluation in Germany and in the Czech Republic and is focused on gastronomic guides, internet evaluation portals and restaurant databases. It also mentions the approach to the unified classification or quality standardization in this branch and introduces a short comparison of selected statistical indicators. The final part of the thesis proposes own simple system of catering establishment standardization and quality certification in the Czech Republic.
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Balfour, Donna S. "Consumer response to computerised nutritional information at the point-of-purchase in catering establishments." Thesis, Robert Gordon University, 1994. http://hdl.handle.net/10059/2636.

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Increased scientific understanding of the links between nutrition and health has led to a demand for more nutrition information to be made available to consumers. Nutrition information is widely available on supermarket products but is rarely found in catering establishments. This research involved the provision of nutrition information in canteens and restaurants and studied the effect on consumer meal choices. A study was designed to find the optimum visual method of displaying nutrition information. Eight nutritional formats were systematically tested on customers in a shopping centre food court. Graphical formats displaying nutrition information in relation to current dietary advice relayed the nutrition information significantly quicker than, and as accurately as, tabular displays. A database system was developed to provide nutrition information on menu items making up a selected meal. A program suite was designed to enable the creation of recipes and menus. The nutritional breakdown of a selected meal was displayed to the customer who was then given the opportunity to change their meal before that meal was acquired. All initial choices and subsequent changes were recorded for analysis. Surveys carried out in two canteen locations (n=694) revealed that a significant percentage of customers (16%) did make changes to their meal after viewing the nutritional information on their first choice. Those who did not change were, on average, making "healthy" choices of meal. Those who did change made second choices which were, on average, significantly lower in energy, saturated fatty acids and non-milk extrinsic sugars than their first selections. Overall "healthier" choices were made with the second selection which did not differ significantly from the nutritional content of the meals chosen by those respondents who had not wished to change. Further research is necessary to determine whether the intention to change a selected meal as demonstrated by this research would be carried through by the respondents to the actual food selection.
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Books on the topic "Catering establishment"

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GREAT BRITAIN. Energy Efficiency Office. Energy efficiency in buildings: Catering Establishments. London: H.M.S.O., 1989.

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Rossidou, Irena. The hospitality industry: Positioning of catering and entertainment establishments as perceived by suppliers local citizens and tourists in Nicosia. Manchester: UMIST, 1996.

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Czarniecka-Skubina, Ewa Barbara. Ocena ryzyka zdrowotnego w zakładach gastronomicznych na wybranych przykładach: Health risk assessment in catering establishments based on the selected examples. Warszawa: Wydawnictwo SGGW, 2013.

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Great Britain. Energy Efficiency Office., ed. Energy efficiency in buildings: Catering establishments. London: Energy Efficiency Office, 1992.

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Great Britain. Energy Efficiency Office., ed. Energy efficiency in buildings: Catering establishments. London: Energy Efficiency Office, 1987.

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Great Britain. Energy Efficiency Office., ed. Introduction to energy efficiency in catering establishments. London: Energy Efficiency Office, 1994.

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Serving Food and Drink in the Bar (NVQ Catering & Hospitality). 2nd ed. Nelson Thornes Ltd, 1996.

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Hotel and catering establishments in Great Britain: A regional analysis. Wembley: Hotel and Catering Industry Training Board, 1985.

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Great Britain. Food Advisory Committee. and Great Britain. Scottish Office Agriculture and Fisheries Department., eds. The Food Advisory Committee's review of food labelling in catering establishments. Edinburgh: Scottish Office Agriculture and Fisheries Department, 1993.

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Recommended short break holidays in Britain: Short break holidays throughout Britain in recommended, registered or otherwise approved establishments including self-catering. Paisley: F. H. G. Pubns., 1993.

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Book chapters on the topic "Catering establishment"

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Erby, Kelly. "Bolted Beef and Bolted Pudding." In Restaurant Republic. University of Minnesota Press, 2016. http://dx.doi.org/10.5749/minnesota/9780816691302.003.0002.

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In the second chapter, as economic opportunities in Boston continued to proliferate and diversify, men in various occupations–from factory workers to bankers–turned to eateries to provide convenience meals during the workday. It considers Boston's eating houses, which all aimed to provide straightforward noontime meals to men in a hurry. But there were many grades of eating houses, each catering to a different economic class of male diner. Class was also tied importantly to ethnic and racial difference. Distinctions in location, décor, service, and menu among various eating houses were all central to the standing of the patrons a particular establishment attracted, therefore significantly shaping a customer's dining experience. At the same time, all eating houses helped to construct new notions of urban masculinity and contributed to the creation of a more consumer-oriented society.
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"Food Safety in Catering Establishments." In Safe Handling of Foods, 251–56. CRC Press, 2000. http://dx.doi.org/10.1201/9781482270228-15.

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Raja, Siraj, and Sanya Sehgal. "Role of Dairy Farming in Rural Development." In Veterinary Science, 255–69. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-5640-4.ch013.

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Dairy farming is one of the growing industries. It offers multiple opportunities to people and leave a sustainable impact on society, environment and economy. In this chapter we discuss about its reach and establishment in rural areas and how this industry can play an instrumental role in rural development. The present case captures and reviews the functioning of a dairy farm situated in Ghaziabad, Uttar Pradesh, a state in India. The chapter narrates the role of various heads working at this farm and elaborates the steps involved from procuring the dairy products to its treatment and finally to its catering to the consumer, this case is developed through a rigorous literature review. To assess and establish the role of dairy farming in rural development, this chapter discusses the three tier AMUL model of Gujarat, India is also reviewed. This model by now is the most structured one and lays the foundation for dairy farming in the country. It also demonstrates that dairy farming can become instrumental in rural development.
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"D. Risk Factors Associated with Foodborne Illness in Catering Establishments." In Safe Handling of Foods, 257–72. CRC Press, 2000. http://dx.doi.org/10.1201/9781482270228-16.

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Conference papers on the topic "Catering establishment"

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Laipanova, Z. M. "Essence of activity of public catering establishments." In ТЕНДЕНЦИИ РАЗВИТИЯ НАУКИ И ОБРАЗОВАНИЯ. НИЦ «Л-Журнал», 2018. http://dx.doi.org/10.18411/lj-04-2018-35.

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Grigoryan, Marta Iurevna, and Yulia Adolfovna Kosikova. "MARKETING RESEARCH ON THE IMPACT OF THE WORLD CUP ON THE RESULTS OF THE RESTAURANT KAVIST." In Russian science: actual researches and developments. Samara State University of Economics, 2020. http://dx.doi.org/10.46554/russian.science-2020.03-1-142/145.

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This article discusses the results of marketing research of the market of public catering enterprises. In 2018, Russia was the mistress of the world championship on football. This event could not but affect the attendance of catering establishments in the cities hosting fans. Almost all restaurateurs agree on one thing - the championship had a great impact on business. On average, revenue growth in restaurants and bars in Moscow ranged from 10% on the outskirts of the city and up to 150% in the center. Beer sales have increased significantly. The staff has increased and improved qualitatively. This laid the Foundation for the further growth of the popularity of Russia, as satisfied customers will transmit positive information in their homeland, inviting more and more tourists to visit us.
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Zhuravska, Iryna, Kateryna Obukhova, Ivan Burlachenko, Volodymyr Savinov, and Anzhela Boiko. "Heatmaps for Catering Establishments Web-Applications Available via MAS-Improved Wireless Networks." In 2020 IEEE 5th International Symposium on Smart and Wireless Systems within the Conferences on Intelligent Data Acquisition and Advanced Computing Systems (IDAACS-SWS). IEEE, 2020. http://dx.doi.org/10.1109/idaacs-sws50031.2020.9297107.

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Fedorova, A. "Research and analysis of business processes in a catering enterprise." In International Conference "Computing for Physics and Technology - CPT2020". ANO «Scientific and Research Center for Information in Physics and Technique», 2020. http://dx.doi.org/10.30987/conferencearticle_5fd755c0127bd9.87408786.

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The restaurant business is currently experiencing a noticeable rise. The recent trend towards an increase in the standard of living of the population increases the demand for the services of enterprises in the hospitality industry, far from the last role in which restaurant-type catering enterprises play. A modern restaurant serves not only as a catering enterprise, but also as an entertainment center, where people come not only to satisfy their hunger, but also to relax, to get positive emotions from the atmosphere of hospitality. The most important aspect in the restaurant business is the quality of the services provided to the consumer. The modern Russian market of restaurant services is saturated with catering establishments that meet the tastes of a wide variety of consumers, the dynamism of the external business environment is causing a tougher competition in today's difficult conditions. In this regard, the search and formation of reserves for increasing the efficiency and development of enterprises in the sphere of restaurant services becomes especially urgent. In the most advantageous position are those enterprises that strive to constantly improve their activities, using various innovative approaches that give the institution uniqueness, originality, the ability to meet changing consumer needs and requirements. The primary task of the restaurateur is to win the favor of the guests, the successful completion of which leads to profit. The efficiency of the restaurant's business depends on the availability of good management, modern cuisine, impeccable service, interior design and reasonable pricing policy. One of the problems facing the catering industry is finding ways to improve the efficiency of promoting restaurant services, the analysis of which is an integral part of marketing. Effective quality management of services contributes to raising the status of the enterprise.
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Abogrean, E. M., and L. O. Abugrain. "A comparison of the implementation of food hygiene standards between government and private catering establishments." In ENVIRONMENTAL HEALTH RISK 2013. Southampton, UK: WIT Press, 2013. http://dx.doi.org/10.2495/ehr130161.

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Ilieva, Katya. "SANITARY REQUIREMENTS FOR THE PERSONNEL IN THE CATERING AND ENTERTAINMENT ESTABLISHMENTS IN TOURISM UNDER COVID-19." In TOURISM AND CONNECTIVITY 2020. University publishing house "Science and Economics", University of Economics - Varna, 2020. http://dx.doi.org/10.36997/tc2020.480.

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The worldwide pandemic of COVID-19 has affected all sectors of economy and has had a negative effect on the development of tourism globally. The operators in the tourism industry have faced the challenge of saving and restarting the business and are focusing their efforts on designing measures which will ensure the safety and health of both tourists and personnel. This report aims to present the regulatory framework for the new sanitary requirements for the staff, imposed by the scale of the epidemic and to discuss their reflection on the hygienic regime and operational standards in servicing visitors to CEE (catering and entertainment establishments) in tourism, taking as an example a particular tourism site.
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You might also be interested in the extended bibliographies on the topic 'Catering establishment' for particular source types:
Journal articles
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