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Relevant bibliographies by topics / Chinese restaurant

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Academic literature on the topic 'Chinese restaurant'

Author: Grafiati

Published: 4 June 2021

Last updated: 6 February 2022

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Journal articles on the topic "Chinese restaurant"

1

Chen, Yen-Cheng, Pei-Ling Tsui, Hsin-I. Chen, Hui-Ling Tseng, and Ching-Sung Lee. "A dining table without food: the floral experience at ethnic fine dining restaurants." British Food Journal 122, no. 6 (2019): 1819–32. http://dx.doi.org/10.1108/bfj-08-2018-0541.

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Purpose A high-end ethnic restaurant is a tourism experience that can increase the attractiveness and brand recognition of a tourism destination. The restaurant environment is a key element that affects consumer visits. The purpose of this paper is to adopt Schmitt’s experience module to analyse tourist preferences and experiences with respect to floral styles in ethnic fine dining restaurants. The results of this study are intended to serve as a reference for operators of fine dining establishments in designing flower arrangements. Design/methodology/approach This study adopts a quantitative

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Li, Kai Way, Hsuan Cheng Lin, Ching Chung Chen, Li Wen Liu, and Chih Yong Chen. "Measurements of Friction Coefficient on Kitchen Floors in Restaurants." Applied Mechanics and Materials 303-306 (February 2013): 773–76. http://dx.doi.org/10.4028/www.scientific.net/amm.303-306.773.

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Friction measurements in the field were conducted in twelve restaurants in Taiwan. Four restaurants for each of the Chinese style, western style, and western style fast food restaurant were visited. The Brungraber Mark II slipmeter was adopte to measure the coefficient of friction (COF) in three areas in each of the restaurant. The results showed that three, two Chinese style and one western style, of the restaurants had mean COF lower than 0.5, a safety standard commonly adopted in the USA. Engineering/managerial interventions are required for those restaurants as far as employee safety is co

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Salim, Polniwati. "Penerapan Ornamen Sebagai Ciri Budaya Tionghoa pada Chinese Restaurant di Jakarta." Humaniora 6, no. 4 (2015): 540. http://dx.doi.org/10.21512/humaniora.v6i4.3385.

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Chinese restaurants are obviously connected to Chinese culture for it holds a great importance and is even the core point of creating art. The art would be based upon the aesthetic contents which contain symbolic meaning in Chinese philosophy. In a typical chinese restaurant the connection between tradition and art is represented in the form of ornaments that acts functionally and has specific unique characteristics. This study was conducted by qualitative method with survey, interview, and documentation of the ornaments in chinese restaurant. This study aims to introduce and enrich the knowle

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Xu, Samantha Zhan, and Wei Wang. "Change and continuity in Hurstville’s Chinese restaurants." Linguistic Landscape. An international journal 7, no. 2 (2021): 175–203. http://dx.doi.org/10.1075/ll.20007.xu.

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Abstract This paper investigates the Linguistic Landscape of Chinese restaurants in Hurstville, a Chinese-concentrated suburb in Sydney, Australia. It draws on Blommaert and Maly’s (2016) Ethnographic Linguistic Landscape Analysis (ELLA) and Scollon and Scollon’s geosemiotics (2003). Our data set consists of photographs, Google Street View archives, and ethnographic fieldwork, in particular in-depth interviews with restaurant owners. This paper adopts a diachronic perspective to compare the restaurant scape between 2009 and 2019 and presents an ELLA case study of a long-standing Chinese restau

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Wang, Chih-Yu, Yan Chen, and K. J. Ray Liu. "Chinese Restaurant Game." IEEE Signal Processing Letters 19, no. 12 (2012): 898–901. http://dx.doi.org/10.1109/lsp.2012.2225425.

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Bawaskar, Himmatrao, Pramodini Bawaskar, and Parag Bawaskar. "Chinese restaurant syndrome." Indian Journal of Critical Care Medicine 21, no. 1 (2017): 49–50. http://dx.doi.org/10.4103/0972-5229.198327.

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Brookes, Sophie. "Chinese restaurant topic." Early Years Educator 12, no. 4 (2010): xiv—xvi. http://dx.doi.org/10.12968/eyed.2010.12.4.49310.

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Goalen, Kaitlyn. "Owning Up: Exploring the Kickstarter Restaurant." Gastronomica 11, no. 4 (2011): 93–98. http://dx.doi.org/10.1525/gfc.2012.11.4.93.

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One of the latest technologies to garner attention from the food world is the Web site Kickstarter, and it has already affected the restaurant industry in a number of ways. The Web site is a crowd-funding platform for “creative projects” in multiple disciplines–several restaurant owners have already used Kickstarter to raise capital toward opening and sustaining restaurants. The Kickstarter team's definition for a “creative project” is vague at best, and patterns have already emerged that raise questions about whether restaurants are an appropriate type of project to harness this platform. So

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Wang, Chih-Yu, Yan Chen, and K. J. Ray Liu. "Sequential Chinese Restaurant Game." IEEE Transactions on Signal Processing 61, no. 3 (2013): 571–84. http://dx.doi.org/10.1109/tsp.2012.2225053.

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LO, ALBERT Y. "WEIGHTED CHINESE RESTAURANT PROCESSES." COSMOS 01, no. 01 (2005): 107–11. http://dx.doi.org/10.1142/s0219607705000073.

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A class of distributions on partitions of a finite collection of objects is defined. The probability of a specific partition is a product of functions of clusters of the partition with the product running over all clusters. This class contains Chinese restaurant processes as a special case. The simulation of a distribution in this class is described through the seating probability that gives the conditional probability of joining a new object to an existing cluster. Examples in Bayesian mixture models are given.

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Dissertations / Theses on the topic "Chinese restaurant"

1

Chen, Yaming. "Chinese Restaurant Online System." CSUSB ScholarWorks, 2005. https://scholarworks.lib.csusb.edu/etd-project/2833.

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Chinese Restaurant Online System was designed to allow customers to view information about the restaurant over the Web and order some dishes online. It allows employees to login to do their work, depending on their sponsored rights.

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Shi, Ting. "Acculturation and Ethnic-Identification of American Chinese Restaurant." Digital Commons @ East Tennessee State University, 2017. https://dc.etsu.edu/etd/3212.

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Immigration reform in 1965 enabled a large number of Chinese immigrants to settle in the United States. Chinese restaurants expanded quickly both quantitatively and geographically. This thesis researches the interactions between Chinese restaurant employers and employees and their customers. I focus on several Chinese restaurants in a mid-size Southeast U.S. city with a university and I analyze their methods for attracting culturally distinct groups of customers—local Americans and Chinese students or immigrants. I conducted participant observation in two Chinese restaurants and in-person inte

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Cho, Yuhsien. "Chinese restaurant business and Taiwanese pentecostalism in Southern California." Thesis, California State University, Long Beach, 2014. http://pqdtopen.proquest.com/#viewpdf?dispub=1527479.

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<p> This thesis examines a Taiwanese Pentecostal church's engagement with the Chinese restaurant business in southern California and its cultural significance in today's transnational world. This thesis provides insight into how the Taiwanese Pentecostal church creates a transnational imagined community for negotiating religious identity through business practices and constructs a ''third place" among consumers of Chinese food in southern California. This thesis seeks to fill the gap in literature on Pentecostalism by arguing the Taiwanese Pentecostal church's restaurant business can be seen a

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Li, Xiaolan. "A study of marketing techniques of Chinese restaurant in Chicago." Online version, 1998. http://www.uwstout.edu/lib/thesis/1999/1999lix.pdf.

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Li, Li. "Toward a Cultural Interpretation of the Chinese Restaurant in the Mountain West." DigitalCommons@USU, 1990. https://digitalcommons.usu.edu/etd/5607.

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The history of Chinese restaurants in the American West shows that Chinese food became a part of the social and cultural realities for Chinese people, especially in the earliest years, partly because regional food helped maintain regional language and dialect. Beyond that, it also demonstrates how restaurants--even more than other service industries such as laundries--provide a living context in which Chinese met non-Chinese, and where the non-Chinese could become acquainted with Chinese art, eating customs, regional cookery, embroidery, and even family life. In other words, the Chinese restau

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Zhang, Jiaoyan. "The impact of U.S. quick service on the health and patronage of Chinese urban consumers." Thesis, University of North Texas, 2003. https://digital.library.unt.edu/ark:/67531/metadc4272/.

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Over the last decade there has been a rapid development of United States quick service restaurant companies such as KFC and McDonalds in China. Increasingly urban Chinese consumers patronize these restaurants as a way to experience American culture. For some it is becoming a part of their eating pattern. Recent health studies have demonstrated that nutritional diseases are increasing in China. This study accessed urban Chinese consumers' perceptions about U.S. quick service restaurants and their knowledge about the nutritional value that U.S. quick service food can provide. This study revealed

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Chou, Ming-Che Peter. "A survey of selected Chinese restaurants in the greater Miami area to determine management and guest perceptions as to the role of alcoholic beverage in Chinese restaurant." FIU Digital Commons, 1986. http://digitalcommons.fiu.edu/etd/2346.

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The purpose of this survey of selected Chinese restaurants in the Greater Miami area is to determine management and guest perceptions as to the role of alcoholic beverage with respect to profits, competition and image in Chinese restaurant.

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Cao, Jing. "A structural equation model of customers' behavioural intentions in the Chinese restaurant sector." Thesis, University of Newcastle Upon Tyne, 2012. http://hdl.handle.net/10443/1504.

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The aim of this study is to develop a structural equation model (SEM) of customers’ behavioural intentions towards restaurant patronage in China. The study is set in the economic context of the Chinese open door policy of 1978 and the emergence of a service sector and middle class consumers with higher disposable incomes. The conceptual SEM is developed from the existing literature on customer loyalty, which includes constructs of perceived quality, sacrifice, perceived risk, perceived value, the Chinese cultural value of face, satisfaction, reputation, trust and behavioural intentions. A set

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Li, Xisi. "Examining employment relations in the ethnic Chinese restaurant sector within the UK context." Thesis, University of Sheffield, 2017. http://etheses.whiterose.ac.uk/20130/.

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Ma, Tengfei. "Co-creating engaging experiences in the Chinese restaurant sector : a cross-regional study." Thesis, Nottingham Trent University, 2018. http://irep.ntu.ac.uk/id/eprint/34123/.

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With the rise of the service-dominant logic paradigm, the notion of co-creation and its associated term customer engagement have attracted a great deal of attention. Although they are explored extensively in the Western context and being suggested as strategic tools that can bring higher value for both firm and its customers, only a few studies have examined them in a Chinese context. Existing studies on customer experience are mainly concerned with large companies and their customers, but not on restaurants and their customers. The notion that 'food is the first thing for people' is the most

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Books on the topic "Chinese restaurant"

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Casanova's Chinese restaurant. Mandarin, 1991.

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Zhong shi can ting: Chinese style restaurant. Zhongguo lin ye chu ban she, 2013.

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Krich, John. Won ton lust: Adventures in search of the world's best Chinese restaurant. Kodansha International, 1997.

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Ramos, Liz A. S. Entertain @ Home.Liz: Restaurant recipes you can cook at home. Morris Press Cookbooks, 2008.

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400 dao re men guan zi cai sheng jing: Restaurant cuisine. Yang tao wen hua shi ye you xian gong si, 2011.

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Chung, Yuen Kay. At the palace: Work, ethnicity and gender in a Chinese restaurant. Department of Sociology, University of Manchester, 1985.

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Can yin Ying yu: Restaurant English. Yang zhi wen hua shi ye gu fen you xian gong si, 2000.

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Can ting Ying yu: Everyday for restaurant workers. Jing dian chuan xun wen hua gu fen you xian gong si, 2001.

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Kai jia zhuan qian de Zhong shi zao can dian. Bang lian wen hua shi ye you xian gong si, 2007.

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Susanna Foo Chinese Cuisine: The fabulous flavors & innovative recipes of North America's finest Chinese cook. Chapters Pub., 1995.

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Book chapters on the topic "Chinese restaurant"

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Risby, Bonnie Lou, and Jean Thornley. "The Chinese Restaurant." In Connections. Routledge, 2021. http://dx.doi.org/10.4324/9781003233794-24.

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Peverelli, Peter J., Jiwen Song, Guo Xiaonan, Li Qingzhi, Sun Jiazhen, and Hou Jie. "Restaurant Entrepreneur Mr. B." In Chinese Entrepreneurship. Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-642-28206-5_9.

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Banh, Jenny. "Chinese Restaurant Kids Speak about Labor, Lifeways, and Legacies." In American Chinese Restaurants. Routledge, 2019. http://dx.doi.org/10.4324/9780429485497-13.

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Chou, Chien-Li, Min-Ho Tsai, Chien-Ho Chao, et al. "Automatic Restaurant Information and Keyword Extraction by Mining Blog Data for Chinese Restaurant Search." In Lecture Notes in Computer Science. Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-13186-3_62.

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Yamato, Hajime. "Dirichlet Process, Ewens Sampling Formula, and Chinese Restaurant Process." In Statistics Based on Dirichlet Processes and Related Topics. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-6975-3_2.

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Liu, Zhaoyi. "Case 12: Managing a Chinese-South African Restaurant in Port Elizabeth, South Africa." In Managing Chinese-African Business Interactions. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-25185-7_15.

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Lauri, Mikko, and Simone Frintrop. "Object Proposal Generation Applying the Distance Dependent Chinese Restaurant Process." In Image Analysis. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-59126-1_22.

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Jameel, Shoaib, Wai Lam, and Lidong Bing. "Nonparametric Topic Modeling Using Chinese Restaurant Franchise with Buddy Customers." In Lecture Notes in Computer Science. Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-16354-3_71.

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Wang, Peng, Chuan Zhou, Peng Zhang, Weiwei Feng, Li Guo, and Binxing Fang. "Evolving Chinese Restaurant Processes for Modeling Evolutionary Traces in Temporal Data." In Advances in Knowledge Discovery and Data Mining. Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-18032-8_7.

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Tsai, Wang-Chin, Jui-Yang Kao, and Cheng-Min Tsai. "Needs and Attitudes of Friendly Chinese Restaurant Among Older Adults: Results from a Pilot Study." In Human Aspects of IT for the Aged Population. Applications in Health, Assistance, and Entertainment. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-92037-5_31.

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Conference papers on the topic "Chinese restaurant"

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Liu, Chien-Liang, Tsung-Hsun Tsai, and Chia-Hoang Lee. "Online chinese restaurant process." In KDD '14: The 20th ACM SIGKDD International Conference on Knowledge Discovery and Data Mining. ACM, 2014. http://dx.doi.org/10.1145/2623330.2623636.

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Jiang, Chunxiao, Yan Chen, Yu-Han Yang, Chih-Yu Wang, and K. J. Ray Liu. "Dynamic Chinese Restaurant Game in cognitive radio networks." In IEEE INFOCOM 2013 - IEEE Conference on Computer Communications. IEEE, 2013. http://dx.doi.org/10.1109/infcom.2013.6566885.

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Feng, Weiwei, Peng Wang, Chuan Zhou, Li Guo, and Peng Zhang. "Fast Search for Distance Dependent Chinese Restaurant Processes." In WWW '15: 24th International World Wide Web Conference. ACM, 2015. http://dx.doi.org/10.1145/2740908.2742746.

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Kim, Joon Hee, Dongwoo Kim, Suin Kim, and Alice Oh. "Modeling topic hierarchies with the recursive chinese restaurant process." In the 21st ACM international conference. ACM Press, 2012. http://dx.doi.org/10.1145/2396761.2396861.

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Liu, Jingjing, Yushi Xu, Stephanie Seneff, and Victor Zue. "CityBrowser II: A Multimodal Restaurant Guide in Mandarin." In 2008 6th International Symposium on Chinese Spoken Language Processing (ISCSLP). IEEE, 2008. http://dx.doi.org/10.1109/chinsl.2008.ecp.50.

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Xuejun Zhai, Xiaonan Niu, Hong Tang, and Ting Mao. "Distance dependent Chinese restaurant process for VHR satellite image oversegmentation." In 2017 Joint Urban Remote Sensing Event (JURSE). IEEE, 2017. http://dx.doi.org/10.1109/jurse.2017.7924578.

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Wen, Yingying, Hangjin Jiang, and Jianwei Yin. "Estimating the Number of Clusters via Proportional Chinese Restaurant Process." In MLMI '20: 2020 The 3rd International Conference on Machine Learning and Machine Intelligence. ACM, 2020. http://dx.doi.org/10.1145/3426826.3426840.

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Lee, Hansoo, Jonggeun Kim, Yeongsang Jeong, and Sungshin Kim. "Ensemble of Radial Basis Neural Networks with Chinese Restaurant Process." In ICMLC 2018: 2018 10th International Conference on Machine Learning and Computing. ACM, 2018. http://dx.doi.org/10.1145/3195106.3195125.

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Kung, Fang-Li, and Chih-Yu Wang. "Choose Early or Choose Wisely - A Chinese Restaurant Game Approach." In 9th EAI International Conference on Bio-inspired Information and Communications Technologies (formerly BIONETICS). ACM, 2016. http://dx.doi.org/10.4108/eai.3-12-2015.2262352.

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Chu, Chung-Hua, and Se-Hsien Wu. "A Chinese Restaurant Recommendation System Based on Mobile Context-Aware Services." In 2013 14th IEEE International Conference on Mobile Data Management (MDM). IEEE, 2013. http://dx.doi.org/10.1109/mdm.2013.78.

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Reports on the topic "Chinese restaurant"

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Roy, Avipsa. Feature Detection From LiDAR Point Cloud and Aerial Imagery Using Distance Dependent Chinese Restaurant Process. Office of Scientific and Technical Information (OSTI), 2018. http://dx.doi.org/10.2172/1481952.

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Chinese immigrant restaurant owner electrocuted. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, 2003. http://dx.doi.org/10.26616/nioshsface02ky131.

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