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Journal articles on the topic 'Catering services'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Grankina, Svetlana Valerievna, and Viktoria Sergeevna Yudina. "ADDITIONAL CATERING SERVICES." Наука XXI века: актуальные направления развития, no. 1-1 (2021): 158–61. http://dx.doi.org/10.46554/sciencexxi-2021.02-1.1-pp.158.

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Mangibaeva, D. D. "CATERING SERVICES MARKET AND FEATURES OF ITS ACCOUNTING." Yessenov Science Journal 48, no. 3 (2024): 242–48. http://dx.doi.org/10.56525/sfmd2020.

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This article explores the organization of accounting for catering services, which includes both catering and comprehensive service offerings for company employees at locations specified by clients. The demand for catering services is on the rise, fueled by heightened competition and significant socio-economic impacts stemming from the Covid-19 pandemic. In Kazakhstan, corporate clients represent the primary consumer group for catering services, making up 70% of all orders. The article examines the current landscape and future potential of the catering sector in Kazakhstan, identifying key segm

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3

Gvozdeva, S. M. "Management of Quality Services Catering." Izvestiya of Saratov University. New Series. Series Economics. Management. Law 13, no. 4(1) (2013): 583–88. http://dx.doi.org/10.18500/1994-2540-2013-13-4-1-583-588.

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Stepanov, Sasa, Nemanja Stepanov, and Natasa Vukotic. "Quality management of catering services." Ekonomika 63, no. 1 (2017): 83–96. http://dx.doi.org/10.5937/ekonomika1701083s.

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A.S., Aleksandrovich, and Zimatkina T.I. "ABOUT CATERING SERVICES OF STUDENTS." ИННОВАЦИОННЫЕ НАУЧНЫЕ ИССЛЕДОВАНИЯ 2021 № 1-2(3) (February 27, 2021): 157–61. https://doi.org/10.5281/zenodo.4567827.

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Some features of catering services of students are studied. Defects of the organization of the qualitative and quantitative parties of food are revealed at a considerable part of students that can reduce the adaptation potential and operability of an organism, to form premorbid and pathological conditions of an organism.

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Priskila, Ressa, and Jonathan Markus Senas. "Aplikasi E-Catering Berbasis Website Menggunakan Metode Waterfall (Studi Kasus: Joca Catering)." Journal of Information Technology and Computer Science 1, no. 3 (2021): 220–29. http://dx.doi.org/10.47111/jointecoms.v1i3.8816.

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Joca Catering is one of the home catering services in the city of Palangka Raya and has been established since 2015. This caterer has served various catering needs, ranging from households to offices. Joca Catering also offers food, cakes, and drinks. Generally, Joca Catering customers know about this catering service by word of mouth, because so far Joca Catering has promoted their business using the WOM (word of mouth) marketing method. This method is still considered inadequate for reaching a wider market, especially among young people. So Joca felt the need to replace their old marketing c

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M S, Ashik, Deepakkumar M J, Gowtham K, Moushigan K, and Poonkodi P. "Catering Online Ordering and Managing Food Services." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 08, no. 12 (2024): 1–5. https://doi.org/10.55041/ijsrem39974.

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The increasing demand for convenient, efficient, and personalized food services has led to the rapid growth of online catering ordering and management systems. These platforms provide an integrated solution that simplifies the process of placing catering orders while offering enhanced control and flexibility for both customers and service providers. This paper explores the development, functionalities, and benefits of online catering ordering systems, focusing on their ability to streamline menu selection, order customization, payment processing, and delivery scheduling. Additionally, it exami

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Lavrova, L. Yu, and E. L. Bortsova. "Flour side dishes with high iodine content." Khleboproducty 31, no. 3 (2022): 46–48. http://dx.doi.org/10.32462/0235-2508-2022-31-3-46-48.

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The paper presents the results of the study to determine the optimal amount of dry kelp powder introduced into the homemade noodle formulation, which was from 2 to 6% instead of prime grade wheat flour. Organoleptic, physico-chemical quality indicators and microbiological safety indicators were determined, the amount of iodine in the experimental samples was established, which ranged from 16,8 to 64,1 μg. The following methods were used to carry out the study: organoleptic (GOST 31986–2012 «Catering services. Method of organoleptic assessment of the quality of catering products»); determinatio

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Norel Peter M. Illo. "Evaluating Catering Services in Rinconada: A Framework for Community Extension Programs." Journal of Information Systems Engineering and Management 10, no. 16s (2025): 477–87. https://doi.org/10.52783/jisem.v10i16s.2636.

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This study will guide present and future caterers in managing their catering services appropriately, and this will become a framework for community extension programs of the college. The study aims to identify the business profile of the catering services in Rinconada; assess the business practices of the catering services in Rinconada; identify the problems encountered by catering services in Rinconada; test the significant relationship between the practices and problems encountered by the catering services in Rinconada; test the significant relationship of the business practices with the pro

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Suhayati, Ely, Windi Novianti, Cun Figitria Panca Rhema, and Defitri Agustini. "DIGITAL MARKETING DALAM RANGKA MENGEMBANGKAN USAHA ERNA SARI CATERING." Majalah Ilmiah UNIKOM 20, no. 2 (2022): 79–84. http://dx.doi.org/10.34010/miu.v20i2.9495.

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Digital marketing is seen as the best media as the most effective and efficient means of promotion and is able to increase sales volume significantly in business development. The purpose of this study is to describe digital marketing strategies in order to develop Erna Sari Catering business. The research method used is descriptive qualitative through data collection obtained from Erna Sari Catering through interviews, surveys, literature studies, and observation. The results of this study assist government programs in reducing the unemployment rate due to the Covid-19 pandemic, such as provid

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11

Kyrnis, Nataliia. "Features of Image Formation of Restaurants on Special Orders (Catering)." Restaurant and hotel consulting. Innovations 6, no. 1 (2023): 37–47. http://dx.doi.org/10.31866/2616-7468.6.1.2023.278470.

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Topicality. In conditions of growing competition in the restaurant business market, the formation of a positive enterprise image is an important task. Due to this, restaurants on special orders (catering) will be able to successfully compete in the market and attract new customers. The aim of the article. The aim of the study is to develop a structural and logical scheme for the formation of the image of restaurants on special orders (catering) within the boundaries of service customers. Research methods: abstract-logical, generalization. Results. The article proved the importance of creating

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Kyrnis, Nataliia. "Features of Image Formation of Restaurants on Special Orders (Catering)." Restaurant and Hotel Consulting. Innovations 6, no. 1 (2023): 37–47. https://doi.org/10.31866/2616-7468.6.1.2023.278470.

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Topicality<em>. </em>In conditions of growing competition in the restaurant business market, the formation of a positive enterprise image is an important task. Due to this, restaurants on special orders (catering) will be able to successfully compete in the market and attract new customers. The aim of the article. The aim of the study is to develop a structural and logical scheme for the formation of the image of restaurants on special orders (catering) within the boundaries of service customers. Research methods: abstract-logical, generalization. Results. The article prove

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13

Porhajm, Michal. "Prevention of waste from catering services." Hygiena 69, no. 2 (2024): 75. http://dx.doi.org/10.21101/hygiena.b0156.

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14

Hanych, N., and O. Hataljak. "Organization and technology of food services placement in institutions." Visnyk of the Lviv University. Series Geography 2, no. 43 (2013): 147–52. http://dx.doi.org/10.30970/vgg.2013.43.1699.

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The features of services in accommodation facilities catering. Reveals one of the important components of gastronomic service ─ nutrition services in hotel rooms. Key words: accommodation facilities, catering, organization of services.

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Dr., V. Manohar, and Selvanathan S. "PROFITABILITY EVALUATION OF INDIAN RAILWAY CATERING AND TOURISM CORPORATION LIMITED." International Journal of Current Research and Modern Education 3, no. 1 (2018): 277–83. https://doi.org/10.5281/zenodo.1197318.

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Indian Railway plays vital role in the National economy. IRCTC plays an important role in success of Indian Railway. The performance of IRCTC is evaluated by analyzing the income of individual services such as catering, Rail neer, Internet ticketing, departmental catering and tourism<strong>. </strong>In IRCTC few departments earn more income such as Tourism, and Internet ticket booking services. Departmental Catering shows lowest value of income. By way of outsourcing or modifying the catering section and departmental catering the IRCTC can achieve more profitability.

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Rahmadani, Faizal, and Yeremia Alfa Susetyo. "The UI/UX Design of a Mobile-Based Catering Application Using the Activity Centered Design Method." International Journal Software Engineering and Computer Science (IJSECS) 5, no. 1 (2025): 29–39. https://doi.org/10.35870/ijsecs.v5i1.3396.

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Catering services represent a practical option to meet individual food requirements. Having catering services available will help people find solutions for their food requirements more easily. The catering industry stands out as one of the most profitable business sectors. The support of this factor leads many individuals to choose catering services or to open their catering businesses. The process of placing catering orders by users and managing catering businesses by owners remains conventional. This study intends to establish UI UX elements for a mobile-based catering app through Activity C

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17

Piekut, Marlena, and Marina Valentukevičienė. "EXPENDITURE ON CATERING SERVICES ACROSS EUROPEAN HOUSEHOLDS’ BUDGETS." Acta Scientiarum Polonorum. Oeconomia 18, no. 2 (2019): 87–95. http://dx.doi.org/10.22630/aspe.2019.18.2.22.

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The aim of the paper is to recognize and estimate alterations in expenditures on catering services across European households, with particular emphasis on households in Poland. The research material was obtained from the Statistics of Poland (GUS) and Eurostat. The research covers 2012 and 2016. It showed the increase of the share of expenditure on catering in total expenditure. It also showed statistically significant differences in the share for expenditure on catering in total expenditure between EU countries and types of Polish households by their demographic and social characteristics.

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Болдырева, С. Б., А. А. Алишеров, В. Б. Бочунова, et al. "Marketing research of the market of catering services in Elista." Экономика и предпринимательство, no. 4(141) (July 11, 2022): 601–10. http://dx.doi.org/10.34925/eip.2022.141.4.109.

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В данной работе представлены результаты исследования кейтеринговых услуг на рынке г. Элиста. Методической основой работы является оценка кейтеринговых услуг предприятий питания с использованием методов системного и статистического анализа, анкетирования, наблюдения и сравнения. По результатам исследования были определены лидеры среди кейтеринговых компаний и структура рынка услуг выездного обслуживания. В ходе опроса представителей кейтеринговых компаний выявлены средняя мощность проводимых мероприятий, услуги, пользующиеся наибольшим спросом, их сезонность и стоимость. In this paper, research

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Болдырева, С. Б., А. Н. Таратаева, П. В. Мединцева, et al. "Marketing research of the market of catering services in Elista." Экономика и предпринимательство, no. 3(140) (June 17, 2022): 865–68. http://dx.doi.org/10.34925/eip.2022.140.03.162.

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В данной работе представлены результаты исследования кейтеринговых услуг на рынке г. Элиста. Методической основой работы является оценка кейтеринговых услуг предприятий питания с использованием методов системного и статистического анализа, анкетирования, наблюдения и сравнения. По результатам исследования были определены лидеры среди кейтеринговых компаний и структура рынка услуг выездного обслуживания. В ходе опроса представителей кейтеринговых компаний выявлены средняя мощность проводимых мероприятий, услуги, пользующиеся наибольшим спросом, их сезонность и стоимость. In this paper, research

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Nurasheva, Kulyanda, Laura Shalabayeva, Aigul Ageleuova, Oleg Luterovich, and Dinara Kadyrbekova. "Catering as an innovative model of on-site service at tourist events." Tourism, leisure and hospitality 5, no. 2 (2024): 6–15. http://dx.doi.org/10.59649/2959-5185-2024-2-6-15.

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In the article, based on the analysis of domestic practice of public catering development, an innovative format of a catering enterprise for servicing tourist events is developed. In the course of the study, logical conclusions, a systematization method, a selection of the necessary information, its grouping, systematic analysis, statistical analysis, and comparison of the studied indicators were used. New forms and methods of service, food production technologies to achieve high quality services are considered. It is noted that catering has turned from a food delivery service into an attracti

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Щетилина, И. П., Д. И. Садыкова, М. В. Мануковская, Ю. Н. Писклюкова, and Н. Н. Попова. "Features of the development of the catering market in Russia." Экономика и предпринимательство, no. 9(122) (October 3, 2020): 1066–77. http://dx.doi.org/10.34925/eip.2020.122.9.209.

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В настоящее время мы можем наблюдать появление всё новых направлений в сфере общественного питания, так как потребительский спрос усложняется и требует постоянно расширяющегося набора услуг. Что связано с постепенным переходом мирового сообщества из индустриальной стадии развития в постиндустриальную, способствовавшему изменению образа и стиля жизни. Главный плюс кейтеринга это его мобильность, полная свобода выбора места для проведения мероприятия. Кейтеринг может удовлетворить почти любой запрос потребителя при планировании корпоративных мероприятий, деловых мероприятий, свадеб, дней рождени

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Šimundić, Borislav, and Damir Lovreković. "Management and the quality of ship catering services in Croatia." Tourism and hospitality management 3, no. 2 (1997): 393–406. http://dx.doi.org/10.20867/thm.3.2.14.

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Rapid growth of tourism industry in Croatia has had an impact upon the national passenger and cruise fleet so that, according to statistical data, by 1989, the coastal regions and the islands of Croatia were visited by 7.8 million tourists (58 million bed nights). Parallely with the development of passenger shipping industry, which also reflected the rise of shipbuilding industry and tourism in Croatia, catering activities on liner and cruise ships have recorded an upward trend. In this context, passengers were provided with basic catering services on short routes and with a more complete and

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Aulia, Nurul, Dwi Budiningsari, and Lily Arsanti Lestari. "Food handlers’ knowledge and practices and the relationship with appropriate sanitation hygiene scores in Malang City." Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) 13, no. 1 (2024): 52–62. https://doi.org/10.14710/jgi.13.1.52-62.

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Background: Food hygiene and sanitation in catering services are affected by food handlers because they are the first to come in contact with food ingredients. This matter is essential to prevent food contamination. Objective: This study aimed to determine the relationship between food handlers’ knowledge and practices and appropriate sanitation hygiene scores in catering services in Malang City, East Java, Indonesia.Materials and Methods: Two hundred four food handlers and 24 catering services participated in this cross-sectional study. Knowledge data were collected through validated question

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Komarudin, Nana Danapriatna, and Ahya Kamilah. "STRATEGI PENGEMBANGAN USAHA KATERING PADA CV PAWIRAJAYA CATERING KOTA BEKASI JAWA BARAT." CEFARS : JURNAL AGRIBISNIS DAN PENGEMBANGAN WILAYAH 8, no. 1 (2025): 19–46. https://doi.org/10.33558/cefars.v8i1.10893.

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CV Pawirajaya Catering is a trading business engaged in the service industry in the city of Bekasi. The activities carried out by CV Pawirajaya Catering are the provision of catering services, decoration services for various kinds of celebration activities such as weddings, circumcision, thanksgiving, government agency events and educational institutions and other events. This study aims to determine: (1) the internal factors faced in developing the CV Pawirajaya Catering business; (2) the external factors faced in developing the CV Pawirajaya Catering business; and (3) an appropriate developm

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Syarif Abdullah, Endang Supriyati, and Tri Listyorini. "Implementasi E-Catering Pemesanan Makanan Berbasis Website (Studi Kasus Catering Trio Kudus)." JUMINTAL: Jurnal Manajemen Informatika dan Bisnis Digital 2, no. 1 (2023): 106–16. http://dx.doi.org/10.55123/jumintal.v2i1.2487.

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Kedungcino Village is a village located in Jepara District, Jepara Regency. Kedungcino Village is one of the government agencies engaged in community service, but this community service is still not optimal and has many obstacles. One of the obstacles is the availability of village administration information that can be easily accessed by the community and making letters in the village takes quite a long time because it is still manual. People are even more lazy to go to the village office. In the era of digitalization, the Kedungcino Village government really needs a website-based information

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Zhang, Yu, Jie Min, Chunxia Liu, and Yuechen Li. "Hotspot Detection and Spatiotemporal Evolution of Catering Service Grade in Mountainous Cities from the Perspective of Geo-Information Tupu." ISPRS International Journal of Geo-Information 10, no. 5 (2021): 287. http://dx.doi.org/10.3390/ijgi10050287.

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Catering services are an essential part of urban life. The spatial structure and evolution of catering services can reflect the characteristics of an urban structure to a certain extent. In this study, we selected the main urban area of Chongqing, a typical mountainous city, as the research area. According to data sources for 200,000 catering POI data points in 2015 and 2020, we extracted the hotspots according to catering service grade based on kernel density. We quantitatively analyzed the spatiotemporal structure of catering services in the mountainous city. In addition, we used digital fie

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Balabeikina, O. A., N. L. Sultaeva, and A. A. Yankovskaya. "Catering service in the religious tourism facility system." Services in Russia and Abroad 17, no. 7 (2023): 163–74. https://doi.org/10.5281/zenodo.10561440.

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<em>The presented article analyzes the assortment, as well as some features of the provision of catering services by religious institutions and monastic farms on the example of Russia and the countries of Foreign Europe. The classification of various forms of catering in modern domestic practice within the limits of typical religious organizations has been carried out. Based on a study of methods of analysis, synthesis and participant observation, it was revealed that the possibility of acquiring a variety of monastic products and receiving catering services in a convenient (preferred) format

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Ильичева, О. В., and Д. А. Ермаков. "Development of catering and restaurant services in the Nizhny Novgorod region." Экономика и предпринимательство, no. 5(130) (June 25, 2021): 626–29. http://dx.doi.org/10.34925/eip.2021.130.5.121.

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Рассматривается актуальность кейтеринга в России и Нижегородской области в условиях пандемии, определяется основные определения кейтеринга, тенденции, типы и виды кейтеринга, проводиться анализ популярности кейтеринга в Нижегородской области, а также в самом городе, определяются основные проблемы кейтеринга и предлагаются пути решения этих проблем, рассматривается мнение ученых по развитию кейтеринга в России и Нижегородской области. The article considers the relevance of catering in Russia and the Nizhny Novgorod region in thecontext of the pandemic, defines the main definitions of catering,

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Volobuev, Vitalii V., and Anna S. Tretyak. "The Defining Importance of Catering in the Reformation of the Restaurant Industry." Proceedings of the Southwest State University. Series: Economics, Sociology and Management 12, no. 1 (2022): 127–36. http://dx.doi.org/10.21869/2223-1552-2022-12-1-127-136.

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The relevance of studying of the field of public catering has never been in doubt, since this type of activity is directly related to the most important human need – the need for food, and the state of this market is closely related to the level of development of the economy of the regions and the state as a whole and reflects the satisfaction of the needs of society and the individual. The restaurant industry in the form in which we perceive it today has been formed for centuries. In the XII century, the first restaurants appeared in China, when the cities of Kaifeng and Hangzhou had a popula

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Yahya, Rohaziah, and Yusof Ismail. "Wan Catering Company." IIUM Journal of Case Studies in Management 13, no. 2 (2022): 25–32. http://dx.doi.org/10.31436/ijcsm.v13i2.189.

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Wan Catering Company has been in food catering and event management for more than 15 years in Puchong town, Selangor, Malaysia. It is a family business. This family business practices a humanized approach. Wan Catering emphasized collaboration, empathy, social responsibility, and humanity in its food catering and event management services. It balances economic responsibility and other responsibilities. The company experienced business volatility during the strict movement control order due to the pandemic of covid-19. The Company performed its humanitarian initiative by distributing food to th

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Hayu, Riska Epina, Suwarni Suwarni, and Eva Mayasari. "Hygiene and sanitation of catering services A2 class in Pangkalan Kerinci health cernter area." Riset Informasi Kesehatan 12, no. 1 (2023): 44. http://dx.doi.org/10.30644/rik.v12i1.728.

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Latar Belakang : Jasa catering digunakan untuk penyediaan makanan di berbagai tempat dan untuk berbagai keperluan dan acara, seperti menyajikan makanan pada pesta, seminar, pegawai pabrik atau kantor, namun tidak semua jasa catering memperhatikan kebersihan dalam mengolah makanan. Kasus keracunan makanan sering terjadi pada jasa catering yang salah satunya disebabkan oleh sanitasi dan higienitas pengolahan makanan yang kurang baik. Tujuan penelitian untuk mengetahui higiene dan sanitasi pelayanan catering kelas A2 di wilayah kerja Puskesmas Pangkalan Kerinci. Metode : Metode penelitian i

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Печерица, Елена, Elena Pecheritsa, Татьяна ПОПОВА, et al. "PROBLEMS OF COMPETITIVENESS IN THE MARKET OF PUBLIC CATERING SERVICES OF SAINT PETERSBURG." Services in Russia and abroad 11, no. 6 (2017): 67–84. http://dx.doi.org/10.22412/1995-042x-11-6-6.

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The article examines the market of public catering services in St. Petersburg. The authors considers competitiveness factors actual for catering enterprises, such as menu, bar, fast and highquality service, quality of meals and drinks, finishing with the service and cleanliness of the hall, the price level, the staff, the concept and design of the restaurant, the presence of an entertainment program, PR and marketing, the availability of parking, the location of the public catering enterprise. Examples of the most successful enterprises are given. The authors identify the types of public cater

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Constantinescu, Simona, Simona Man, Ioana Balan, Oana Sicoe Murg, Elena Tonea, and Ramona Ciolac. "Quantifying the quality of tourism services – Study on public catering services." Journal of Biotechnology 231 (August 2016): S97. http://dx.doi.org/10.1016/j.jbiotec.2016.05.343.

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Irham, Mawaddah. "PERSEPSI PENGUSAHA MANGAT CATERING TERHADAP PERBANKAN SYARIAH." AT-TAWASSUTH: Jurnal Ekonomi Islam 5, no. 2 (2020): 402. http://dx.doi.org/10.30829/ajei.v5i2.8449.

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Perception is the process of someone's interpretation of their environment. The purpose of this study was to determine the perceptions of catering mangat entrepreneurs towards Islamic banking in the city of Medan. The method used is a qualitative method with interviews. The results of this study are; The perception of the catering spirit entrepreneur towards Islamic banking is good. According to him, Islamic banks with the concept of sharing the results, are free from usury and can help customers to transact in a halal manner. So that customers feel safe and comfortable as well as blessings in

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Zahidah, Ulfah, and Rike Penta Sitio. "Descriptive Analysis of Catering Service Satisfaction: A Case Study of CV. Tidar’s Catering." International Journal of Digital Entrepreneurship and Business 3, no. 2 (2022): 102–14. http://dx.doi.org/10.52238/ideb.v3i2.89.

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This research is motivated by the efforts of CV. Tidar's Catering to rise from the pandemic Covid-19 that hit in 2020. With the goal of finding strategies that are appropriate for CV. Tidar's Catering in response to the movement of the wedding industry in Indonesia which is slowly returning to normal. This study is applied research using Consumer Satisfaction index, Gap Analysis, and Importance Performance Analysis. The sample used are the 30 people who have used the services of CV. Tidar's Catering in the last 5 years to formulate a strategy in 2023. It was found that these 30 people are sati

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Świetlik, Krystyna. "Ewolucja i uwarunkowania popytu na usługi gastronomiczne w Polsce w latach 2000–2015." Zeszyty Naukowe SGGW - Ekonomika i Organizacja Gospodarki Żywnościowej, no. 120 (December 29, 2017): 133–46. http://dx.doi.org/10.22630/eiogz.2017.120.44.

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The paper discusses the changes in catering services in Poland over the period 2000–2015. The analysis is based on the Central Statistical Office data, and the relevant Polish and foreign literature. It includes the most important factors affecting the demand for nutritional services, the changes in sales and income of catering establishments, and the structure and level of household expenditures on eating out. Based on the research, it is concluded that eating out is playing an ever-increasing role in satisfying the nutritional needs of Poles. This is evidenced by the dynamic income growth of

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de Esteban Curiel, Javier, Arta Antonovica, and Beatriz Rodríguez Herráez. "Drivers for economic recovery: analysis of family expenditure on catering services." British Food Journal 125, no. 13 (2023): 81–98. http://dx.doi.org/10.1108/bfj-07-2022-0599.

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PurposeCatering services play important role in the Spanish economy, accounting for 6.2% of GDP in 2021. To overcome the adverse economic impacts of COVID-19, catering services are considered one of the drivers to stimulate economic growth. Hence, the main aim of this paper is to analyse the sociodemographic profile of the family's main breadwinner who allocates most of his expenditure budget on different catering services before and during the pandemic caused by the COVID-19 in Spain.Design/methodology/approachThe official Family Budget Survey in Spain was used. This offers information on exp

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Czarniecka-Skubina, Ewa, and Ewa Rutkowska. "Catering services in Poland and in selected countries." Zeszyty Naukowe Uniwersytetu Szczecińskiego. Service Management 15 (2015): 13–22. http://dx.doi.org/10.18276/smt.2015.15-02.

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Jones, Peter. "Developing new products and services in flight catering." International Journal of Contemporary Hospitality Management 7, no. 2/3 (1995): 24–28. http://dx.doi.org/10.1108/09596119510079954.

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Raulio, Susanna, Eva Roos, and Ritva Prättälä. "School and workplace meals promote healthy food habits." Public Health Nutrition 13, no. 6A (2010): 987–92. http://dx.doi.org/10.1017/s1368980010001199.

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AbstractObjectiveThe present study is to describe, on the basis of recent Finnish population surveys, (i) the frequencies of school and worksite canteen use, (ii) the determinants of having a hot lunch during school or working hours and (iii) the associations of lunch eating patterns with food habits.SettingThe study summarises mainly basic reports and studies concerning catering services conducted in Finland based on nationally representative population surveys.Design and subjectsCross-sectional study. The most important surveys cited in this paper are the School Health Promotion Study, the W

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Mortensen Ernits, Rafael, Matthias Reiß, Michael Bauer, Axel Becker, and Michael Freitag. "Individualisation of Inflight Catering Meals—An Automation Concept for Integrating Pre-Ordered Meals during the Flight for All Passengers." Aerospace 9, no. 11 (2022): 736. http://dx.doi.org/10.3390/aerospace9110736.

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Inflight catering services are crucial for air travel. Airlines provide food and beverages to the passengers during the flight with different options depending on, e.g., the flying class, distance, and type of service. Our contribution outlines previous efforts to optimise the inflight catering processes and highlights the possibilities to individualise the current services. Individualisation is a growing trend and may challenge the processes that are possibly not wholly prepared to deliver a customised meal for each passenger onboard the aircraft. We present our passenger survey which confirm

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Garnida, Gilang Gerry, Muhammad Adly Kurnia, and Tiara Ismaya Nursyifa. "Pengaruh Service Quality dan Product Quality terhadap Customer Satisfaction di XX Catering Bandung." JIP ( Jurnal Industri dan Perkotaan ) 20, no. 1 (2024): 8. http://dx.doi.org/10.31258/jip.20.1.8-17.

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Food service providers, including accommodation and beverage services, have faced notable declines in revenue due to governmental travel and social restrictions. This impact is evident in businesses like XX Catering, a party catering company. This study aimed to assess customer responses towards XX Catering's service quality, product quality, and overall satisfaction amidst these challenges. The research involved 134 participants, primarily female, aged between 26 and 30, holding bachelor's degrees, and employed in the private sector. Results from validity and reliability assessments of the qu

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Jazzmine, Joseph. "MARKETING PATTERN EVALUATION OF ETHNIC CUISINE CATERING SERVICES IN RUSSIAN MARKET." Ekonomika i upravlenie: problemy, resheniya 6/7, no. 159 (2025): 236–44. https://doi.org/10.36871/ek.up.p.r.2025.06.07.028.

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This article examines the marketing strategies that contribute to the success of ethnic cuisines in the Russian restaurant sector, focusing on Italian, Georgian and Indian cuisines. Consumer demand factors are analyzed, including cultural associations, adaptation to local preferences and the impact of digitalization. Based on a SWOT analysis, key competitive advantages and barriers for each cuisine are identified. Italian cuisine dominates due to recognition and associations with a healthy lifestyle, Georgian cuisine - due to nostalgic connections and emotional branding, and Indian cuisine - t

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Ralyk, Dinara V. "On the assessing the restaurant service quality and culture." Services in Russia and Abroad 18, no. 2 (2024): 282–93. https://doi.org/10.5281/zenodo.12682766.

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<em>The article presents the research results of the methodology for assessing the quality and culture of restaurant service. The services and the process of providing them to the consumer are the elements of the service system, but conceptual connections in it is under discussion; and the article indicates the author’s position in it. The study made it possible to clarify the concepts of quality and service culture in relation to the service sector of the restaurant business. The essence of restaurant merchandising is revealed from the perspective of logistics and marketing goals of a c

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Бочков, П. В. "Improving the competitiveness of the service organization's services." Экономика и предпринимательство, no. 12(125) (February 16, 2021): 763–67. http://dx.doi.org/10.34925/eip.2021.125.12.152.

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Сфера ресторанного бизнеса расширяется с каждым годом, появляются новые направления, новые идеи, растет количество рестораторов, следовательно, и конкуренция тоже. Любой бизнес напрямую зависит от потребностей потребителей, и для того, чтобы оставаться успешными в своей среде, необходимо отслеживать изменение спроса, чтобы одними из первых предложить свои услуги, направленные на удовлетворение всех запросов. Так, кейтеринг стал новой отраслью ресторанной сферы. Его уникальность в том, что организация питания предоставляется ни в одной точке, как у ресторанов, а имеет возможность выездного обсл

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Kmet', Elena Borisovna, and Wang Shu. "Wang Shu. Studying behavior of consumers of catering services of Chinese enterprises (case of Tianjin)." Vestnik of Astrakhan State Technical University. Series: Economics 2022, no. 2 (2022): 117–26. http://dx.doi.org/10.24143/2073-5537-2022-2-117-126.

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The article highlights the problems of the official restaurant market in the People’s Republic of China. With the high growth rates of the catering market in China (mainly in the large cities such as Shanghai, Beijing, Chongqing, Chengdu, Baoding, Linyi, Guangzhou), there is a decrease in demand for such services in the city of Tianjin. The rating of the popularity of restaurants in Tianjin in February 2022 is given. The problems that affect the decline in demand for catering services in the city are listed, experts’ studies are analyzed. The behavior of consumers of Chinese catering services

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Novi Nugrahani, Galuh Kartiko, Atik Andhayani, Siti Amerieska, and Putri Ayu B. "BIMBINGAN DAN PELATIHAN ASPEK LEGALITAS USAHA DAN PERPAJAKAN PADA USAHA JASA BOGA DI KECAMATAN LOWOKWARU KOTA MALANG." Jurnal Pengabdian kepada Masyarakat Indonesia (JPKMI) 2, no. 3 (2022): 289–95. http://dx.doi.org/10.55606/jpkmi.v2i3.583.

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ABSTRACT  A business requires business legality as evidence of ratification of a business entity. Legality must be proven by valid documents according to applicable laws and regulations so that businesses are protected. In addition to business legality, catering services must also carry out tax obligations. Catering services are one of the objects of income tax (PPh). If the catering business takes the form of a corporate body, income tax art 23 will be collected and income tax art 21 will be collected if it is an individual business (as a non-employee receiving unsustainable income). Th

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Qin, Yingning. "Research on Supply and Demand Deviation and Optimization Strategy of Catering Service for the Elderly in Bengbu." Frontiers in Humanities and Social Sciences 5, no. 2 (2025): 135–41. https://doi.org/10.54691/wcdp8r34.

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With the aging and fewer children leading to the level of aging in China is not optimistic, the traditional pension model is not suitable for today's era, unable to meet the diversified needs of the elderly. The government's provision of catering services for the elderly can effectively solve the dining problems of elderly groups with living difficulties, such as empty nests, living alone, left behind, and the elderly. In the process of promoting catering services for the elderly in Bengbu, there are supply and demand deviations in quantity, quality and structure. Based on this, this paper put

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Bektemirov, Abdukhamid Abdumalikovich, and Sitora Otabekovna Hamroyeva. "ISSUES OF USING THE EXPERIENCES OF FOREIGN COUNTRIES IN THE DEVELOPMENT OF CATERING ENTERPRISES OF OUR REPUBLIC." SCHOLAR 1, no. 34 (2023): 160–68. https://doi.org/10.5281/zenodo.10411147.

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<em>In this article, the main attention given to the issues of researching the experience gained in the market of catering services of foreign countries and developing the working performance of catering enterprises of our Republic.</em>

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Winarnie, Winarnie, Gandes Mulyowati, Nisrina Khairu Nisa, Lestari Eka Melani, Farah Tisya Anindya Putri, and Kurnia Puji Rahayu. "PENGEMBANGAN SISTEM INFORMASI CATERING BERBASIS WEB UNTUK MENINGKATKAN EFISIENSI DAN KEMUDAHAN LAYANAN CATERING." Jurnal Ekonomi dan Teknik Informatika 13, no. 1 (2025): 12–15. https://doi.org/10.37601/jneti.v13i1.318.

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The advancement of information technology has encouraged various sectors to adopt web-based systems to improve efficiency and service quality. This study discusses the development of a web-based catering information system aimed at providing convenience for customers in ordering catering services and supporting the operational efficiency of service providers. The system includes features such as online ordering, inventory management, online payment integration, and performance reporting. With a budget of IDR 90,500,000 and a project duration of five months, the system is expected to enhance cu

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