Relevant bibliographies by topics / Chinese Restaurants

Contents

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

Academic literature on the topic 'Chinese Restaurants'

Author: Grafiati
Published: 4 June 2021
Last updated: 27 July 2024

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Journal articles on the topic "Chinese Restaurants"

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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 concerned. The fast food restaurants had more consistent COF levels than those of the other two types of restaurants as these restaurants only operate down-stream food preparation in the store. The Chinese style restaurants had significantly (p<0.05) lower COF than those of the western style restaurants. This was consistent with the commonly belief that Chinese style cuisine is much greasy, in general, as compared to those of western cooking.
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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 research method. A sample was developed using tablet computers to simulate flower arrangements in restaurants. The research tools included a floral style preference scale and a tourist floral experience scale. Findings Based on the results, the test subjects preferred European floral design styles in restaurants. Restaurant environments with floral arrangements were best at relaxing the test subjects. A restaurant’s floral style was positively correlated with various aspects of the tourist experience. Gender, age, Chinese flower styles, Japanese flower styles, European flower styles and other variables enabled forecasting the degree of the tourist experience. Originality/value When a consumer exhibits higher preference for a restaurant’s floral style, the level of the tourist experience increases. This study investigates the aesthetic experience of restaurants and restaurant atmosphere as a marketing tool. Sensory stimulation within the restaurant atmosphere can be based on the five senses such that tourists may, through the design of the restaurant environment, have specific emotional reactions that improve their tourist experience and reinforce the restaurant’s brand image.
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Boutrous, Basem. "Assessing Food Safety Culture: A Comparative Study between Independent and Chain Mexican and Chinese Restaurants." Food Protection Trends 43, no. 1 (2023): 61–80. http://dx.doi.org/10.4315/fpt-22-021.

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This study aimed to assess the food safety culture in independent and chain Mexican and Chinese restaurants based on food handlers’ demographics and operational characteristics. A self-administered questionnaire was designed to collect data on-site from a stratified random sample of 300 food handlers, with the goal of having 75 food handlers from each stratum of independent and chain Mexican and Chinese restaurants. A total of 106 restaurants agreed to participate. This included 31 independent Chinese restaurants, 28 independent Mexican restaurants, 16 chain Chinese restaurants, and 31 chain Mexican restaurants. Independent t-tests and a one-way analysis of variance were used to analyze the data. There were significant differences in food handlers’ perceptions of leadership and environmental support in Mexican versus Chinese restaurants. Significant differences were found between the food handlers who received food safety training and those who did not. The respondents’ perception of leadership was significantly different among restaurants with different types of service. Perception of commitment to food safety was significantly different among food handlers of different ethnicities. Restaurant operators are recommended to focus on leadership styles, enhanced food safety training, and a physical environment more supportive of a positive food safety culture.
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Bedua-Taylor, Nana Esi, Eunice Fay Amissah, and Nana Adiyiwa Obeng Mensah. "Motivation, Satisfaction and Repurchase Intentions of Chinese Restaurant Customers: Evidence from the Accra Metropolis, Ghana." Journal of Hospitality and Tourism 2, no. 2 (2022): 24–42. http://dx.doi.org/10.47672/jht.1183.

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Purpose: Despite the fact that the customer base for Chinese restaurants in the Accra Metropolis is ever expanding, there is little evidence on the motivational and satisfaction elements that ramp up the customers’ repurchase desires; hence, denying these restaurants and others the opportunity to capitalise on these elements to maximise returns. This study, thus, using an explanatory research design, assessed the effect of motivation and satisfaction on repurchase intentions of customers of Chinese restaurants in the Accra Metropolis of Ghana.
 Methodology: Employing a multistage sampling technique, a sample of 218 customers were selected and included in the study. A structured closed-ended questionnaire was used to collect data for the analysis. Data were analysed using means, standard deviations, and regression techniques.
 Findings: The results showed that health, adventure, social interaction and family togetherness, culture and modern atmosphere drive Chinese restaurant customers to make repurchase decisions. It was also revealed that the Chinese restaurant customers find satisfaction in food quality, service quality, atmospherics and authenticity of services at the Chinese restaurants. Additionally, customer motivation and satisfaction were found to have significantly positive effects on repurchase intentions.
 Unique contribution to theory and practice: It was concluded that increased customer motivation and satisfaction is necessary for an expanded customer base for Chinese restaurants in the Accra Metropolis. Therefore, operators of Chinese restaurants should channel efforts into improving drivers for motivation and satisfaction.
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Siu, Lok. "Chinese Restaurants." Journal of Chinese Overseas 5, no. 1 (2009): 228–29. http://dx.doi.org/10.1163/179325409x434612.

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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 restaurant. It aims to unveil the temporal and spatial relationships between signs, agents, and place, that demonstrate how a social and historical perspective in Linguistic Landscape studies of diasporic communities can shed light on the changes in the broader social context.
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Xu, Leiping, and S. Ramakrishna Velamuri. "South Beauty Group: In Quest of a 'Beautiful' Growth Story." Asian Case Research Journal 13, no. 02 (2009): 229–73. http://dx.doi.org/10.1142/s0218927509001285.

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Since the 1990s, China's catering industry had boomed sharply with over 15% CAGR (Compound Annual Growth Rate). In 2007, the catering market size of RMB1,200 billion (US$155 billion) accounted for 4.87% of GDP (Gross Domestic Product) in China. This percentage was only 1.5% in 1978. China's restaurant market was in a typical state of perfect competition, not only in terms of the number of players, but also in terms of the food varieties. Intrigued by the successful story of western fast food in China, the leading Chinese players were exploring how to expand their scale through the development of restaurant chains. Considering the difficulties of standardizing Chinese cuisine, the scale expansion of the Chinese Dinner segment was slower than that of Hot Pot and Chinese fast food segments. It was October 18th, 2007. As an innovative upper-middle player in the Chinese Dinner segment, the South Beauty Group, with 20 restaurants and two soon-to-be-opened restaurants under three different brands, was dreaming about expanding its scale to 100 restaurants in three years (35 in China and 65 in the international market). To meet this ambitious target, the Group faced many challenges, including standardizing Chinese cuisine, selection of domestic and international locations, development of franchising operations and the launch of an IPO. Moreover, as the only Food Service Partner of Chinese cuisine for the 2008 Beijing Olympics, the Group also had to organize the company's resources efficiently to fulfill this prestigious contract. This case had been developed mainly for MBA and EMBA students, with the main teaching objective being to understand the challenges of growth. The students will also be exposed to the dynamic Chinese business environment and the dreams, innovativeness and decision-making behaviors of Chinese entrepreneurs, even in such a traditional industry. An audio-visual support, including an introduction to the company, the restaurants and the dishes, and two interviews with Ms. Zhang Lan is available to instructors.
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Geming, Dr Luo. "Chinese Consumer Preference for Certain Asian Native Restaurants and the Role that Hygiene Plays in Their Options." American Journal of Food Sciences and Nutrition 5, no. 2 (2023): 1–12. http://dx.doi.org/10.47672/ajfsn.1401.

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Purpose: The purpose of this study was to explore food handlers’ hygiene practices as determinants of customers’ preference for certain Asian native restaurants in China.
 Methodology: The study used a desktop literature review methodology (desk study). This required a thorough analysis of research on the food handlers’ hygiene practices as determinants of customers’ preference for certain Asian native restaurants’. The subject of the study underwent three phases of sorting in order to assess its suitability for further study.
 Findings: The results demonstrated that the two variables had no meaningful link with one another. The majority of customers were not concerned with hygiene standards, as was shown in numerous restaurants where high customer volumes persisted despite the presence of subpar hygiene measures. Therefore, the study came to the conclusion that although hygienic procedures have an impact on customers' decisions about which restaurants to visit, the impact is not substantial.
 Unique Contribution to Theory, Practice and Policy: According to the report, public health authorities in metropolitan areas should train all restaurant stakeholders in food hygiene standards and alert customers to the risks involved with inappropriate food handling. The study also advised restaurant owners to follow food safety laws, and it suggested conducting similar research in other cities, in rural restaurants, and with more eateries.
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Wei, Yuling, and Attila Endre Simay. "AI Adoption in the Chinese Food and Beverage Industry: An Exploratory Study." FIRM Journal of Management Studies 8, no. 2 (2023): 145. http://dx.doi.org/10.33021/firm.v8i2.4412.

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<em>This study aims to investigate the phenomena of how artificial intelligence (AI) as one of the cutting-edge technologies benefits restaurant services and what the obstacles to implementing AI in a restaurant are. Due to the rapid pace of life, people tend to have less and less eating time, especially white-collar workers. More and more restaurants implement AI technology to improve their cooking efficiency and reduce service time, such as fast payment systems (QR and facial recognition payment), AI-enabled bots, AI-powered self-ordering kiosks, and robot chefs. Since the COVID-19 pandemic begins in early 2020, food safety and sanitation become increasingly important when people eat outside. Chef and waiter robots are good options for avoiding intimate contact. This study employed qualitative research with in-depth interviews. We interviewed three restaurant managers in China. The findings suggest that adopting AI technology in restaurant services can minimize high costs, better manage customer relationships, and provide more convenient in-store services. This study contributes to the managerial gap in AI restaurants. </em>
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GORMLEY, F. J., N. RAWAL, and C. L. LITTLE. "Choose your menu wisely: cuisine-associated food-poisoning risks in restaurants in England and Wales." Epidemiology and Infection 140, no. 6 (2011): 997–1007. http://dx.doi.org/10.1017/s0950268811001567.

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SUMMARYThe food service sector continues to be the most common setting for reported foodborne disease outbreaks in England and Wales. Using restaurant-associated foodborne outbreaks reported in England and Wales from 1992 to 2009, cuisine-specific risk factors were examined. Of 677 restaurant outbreaks, there were 11 795 people affected, 491 hospitalizations, and seven deaths; and Chinese, Indian, British and Italian cuisines were the most commonly implicated (26%, 16%, 13% and 10%, respectively). Salmonella spp. accounted for most outbreaks of all cuisine types, and particularly Chinese (76%, 133/175) and Italian (55%, 38/69). Poultry meat was the most frequently implicated food vehicle in outbreaks associated with Indian (30%), Chinese (21%), and British (18%) cuisines while for Italian cuisine, desserts and cakes were more frequently implicated (33%). Rice dishes were also a common outbreak food vehicle in those restaurants serving Chinese (22%) and Indian (16%) cuisine. Cross-contamination was the biggest contributory factor associated with Chinese (46%), British (33%) and Indian (30%) cuisines whereas inadequate cooking (38%) and use of raw shell eggs in lightly cooked or uncooked food (35%) were more often associated with Italian cuisine. Over the surveillance period, the proportion of Salmonella Enteritidis PT4 outbreaks in restaurants serving Chinese cuisine significantly decreased (P<0·0001) and this was mirrored by an increase in S. Enteritidis non-PT4 outbreaks (P<0·0001). Despite this change in proportion, contributory factors such as cross-contamination have continued to cause outbreaks throughout the 18 years. The results show that by stratifying the risks associated with restaurants by cuisine type, specific evidence of food control failures can be used to target foodborne illness reduction strategies.
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Dissertations / Theses on the topic "Chinese Restaurants"

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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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Yan, Nancy. "Negotiating Authenticity: Multiplicity, Anomalies, and Context in Chinese Restaurants." The Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1374153098.

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Tung, Wei-Chia. "A customer perception and satisfaction survey for a Chinese buffet." Online version, 2003. http://www.uwstout.edu/lib/thesis/2003/2003tungw.pdf.

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Guo, Maria (Miao). "The perception of Chinese consumers of American fast-food in Beijing." Online version, 1994. http://www.uwstout.edu/lib/thesis/1994/1994guom.pdf.

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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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Wu, Jing-Jing. "The food sanitation and foodhandling training of employees in Chinese restaurants in Rochester, New York : a pilot study /." Online version of thesis, 1992. http://hdl.handle.net/1850/10713.

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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 that Chinese consumers' perceptions and knowledge about U.S. quick service impacts their patronage. Additionally, the study determined correlation between consumer patronage and reported health status as well as consumers' length of patronage negative influence on their health status. The results of this study will help U.S. quick service restaurants in educating consumers on nutrition and improving the menus.
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Govitvatana, Duangkamol. "Perceptions, motivations, and preferences of traditional college students toward Chinese and American restaurants." Online version, 1999. http://www.uwstout.edu/lib/thesis/1999/1999govitvatana.pdf.

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Liu, Pei. "The influence of Chinese cultural values on food safety training attitudes and behaviors among Chinese owners of Chinese restaurants in the U.S." Diss., Kansas State University, 2012. http://hdl.handle.net/2097/13667.

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Doctor of Philosophy<br>Department of Hospitality Management and Dietetics<br>Deborah Canter<br>Junehee Kwon<br>Foodborne illnesses are a challenge, especially in ethnic restaurants partly because of differences in food handling practices and ethnic cultures. Chinese restaurants, representing the largest number of ethnic restaurants in the U.S., have unique food safety challenges. This study investigated variables including Chinese cultural values (CCVs) that influence U.S. Chinese restaurateurs’ behavioral intention regarding food safety training. The qualitative study, individual interviews with 20 Chinese restaurateurs, found 17 major CCVs that are important to participants. Most participants felt satisfied with previous health inspections, but several expressed difficulty with understanding health inspectors’ instructions and the reports. A limited number of participants provided food safety training mainly because it was required by law. Lack of money, time, labor, energy, and perceived needs for food safety training were major obstacles to providing food safety training in Chinese restaurants. The quantitative study assessed behavioral intention to provide food safety training and the influencing factors including CCVs using the instrument developed based on the qualitative study. Sample included 500 Chinese restaurateurs across the U.S., and 261 provided usable data. Among 17 CCVs, respondents perceived “courtesy” (6.95±0.24), “respect” (6.87±0.47), and “harmony” (6.85±0.41) as most important. The opinions of customers (5.74±1.71), family members (5.73±1.60), and business partners (5.49±1.57) were considered most important. Barriers to providing food safety training included employees’ physical exhaustion (5.89±1.58), employees’ learning capabilities (4.80±1.97), and financial resources (4.56±2.19). Of five CCV factors identified, CCVs pertaining to customer relations (β=0.133, p<.05) and interpersonal relations (β=0.320, p<.001) were significantly associated with behavioral intention to provide food safety training. Additional factors influencing food safety training intention were, personal influence (Fchange=3.98, p<.05), perceived barriers (Fchange=6.42, p<.05), and past experiences (Fchange=21.78, p<.001). Among participants, the males (t =2.97, p<.05) valued customer relations, whereas the females (t =5.52, p<.001) valued interpersonal relations. Chinese restaurateurs with bachelor’s degrees or higher (F=5.905, p<.01) had greater intentions to provide food safety training than others. Manual-based food safety training (6.17±1.23) in Chinese (6.13±1.33) was preferred by the respondents. Future research should evaluate if recommendations from this study have positive influences on food safety training at Chinese restaurants.
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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 interviews with 14 people from four restaurants whose roles are owners, managers, or servers. I found that Chinese restaurants in my sample shifted their cuisine to accommodate local American customers. I also found that they provided unofficial services for Chinese customers. By operating as quasi cultural centers and information hubs, the restaurants I studied cultivated loyal Chinese customers and maintained their claims to ethnic authenticity.
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Books on the topic "Chinese Restaurants"

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Banh, Jenny, and Haiming Liu, eds. American Chinese Restaurants. Routledge, 2019. http://dx.doi.org/10.4324/9780429485497.

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Hō̜čhō̜kō̜. Dœ̄ Mīdīa Māt (Firm : Bangkok, Thailand), ed. 50 nakthurakit Čhīn =: 50 Chinese executives plus 10 Chinese restaurant [i.e. restaurants]. Hō̜čhō̜kō̜. Dœ̄ Mīdīa Māt, 1991.

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Chu, Carl. Chinese food finder. Crossbridge Pub. Co., 2004.

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Chang, Marielos Porras de, and Julio Santizo Coronado. El Fu Lu Sho de los recuerdos. Ediciones del Jazmín, 2012.

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Gilligan, Roy. Chinese Restaurants Never Serve Breakfast: A mystery. Borgo Press, 1989.

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Jung, John. Sweet and sour: Life in Chinese family restaurants. Yin and Yang Press, 2010.

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Jung, John. Sweet and sour: Life in Chinese family restaurants. Yin and Yang Press, 2010.

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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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Elaine, Corn, and Nix Janeth Johnson, eds. The Lina Fat cookbook: Recipes from the Fat family restaurants. Crossing Press, 1992.

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Chin, Wanda. Dim sum, how about some?: A guide to New York's liveliest Chinese dining and how to make a day of it. New York Niche Press, 1991.

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Book chapters on the topic "Chinese Restaurants"

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Yang, Hongyan. "Toy's Chinese Restaurants." In American Chinese Restaurants. Routledge, 2019. http://dx.doi.org/10.4324/9780429485497-20.

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Chan, Carol, and Maria Montt Strabucchi. "Creating and Negotiating "Chineseness" Through Chinese Restaurants in Santiago, Chile." In American Chinese Restaurants. Routledge, 2019. http://dx.doi.org/10.4324/9780429485497-1.

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Liu, Haiming. "Chop Suey, P.F. Chang's, and Chinese Food in America." In American Chinese Restaurants. Routledge, 2019. http://dx.doi.org/10.4324/9780429485497-10.

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Levin, Jacob R. "Chinese Restaurants and Jewish American Culture." In American Chinese Restaurants. Routledge, 2019. http://dx.doi.org/10.4324/9780429485497-11.

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Kwan, Cheuk. "Last Tango in Argentina." In American Chinese Restaurants. Routledge, 2019. http://dx.doi.org/10.4324/9780429485497-12.

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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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Banh, Jenny. "Chinese American Chef Ming Tsai." In American Chinese Restaurants. Routledge, 2019. http://dx.doi.org/10.4324/9780429485497-14.

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Banh, Jenny. "Culinary Ambassador Chef Martin Yan Speaks." In American Chinese Restaurants. Routledge, 2019. http://dx.doi.org/10.4324/9780429485497-15.

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Aran, Isha. "Prologue." In American Chinese Restaurants. Routledge, 2019. http://dx.doi.org/10.4324/9780429485497-16.

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Bauch, Nicholas, and Rick Miller. "A Visual Habitat Study for Chinese Restaurants in a California Conurbation." In American Chinese Restaurants. Routledge, 2019. http://dx.doi.org/10.4324/9780429485497-17.

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Conference papers on the topic "Chinese Restaurants"

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To, W. M., and A. Chung. "Describing sonic environment of Chinese Restaurants using a mathematical model." In 174th Meeting of the Acoustical Society of America. Acoustical Society of America, 2017. http://dx.doi.org/10.1121/2.0000826.

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Wang, Han, and Chalermpon Kongjit. "Research Service Issues of Chiang Mai Chinese Restaurants to Chinese Tourists Based on Text Analysis and Sentiment Analysis." In 2023 27th International Computer Science and Engineering Conference (ICSEC). IEEE, 2023. http://dx.doi.org/10.1109/icsec59635.2023.10329710.

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Vollmann, Ralf, and Soon Tek Wooi. "The Indian Hakkas of Vienna." In GLOCAL Conference on Asian Linguistic Anthropology 2020. The GLOCAL Unit, SOAS University of London, 2020. http://dx.doi.org/10.47298/cala2020.4-2.

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Hakka emigration has created many smaller communities worldwide; where some groups continued their migratory journey. One such example is the Hakkas, who first migrated to Calcutta and then moved on to Vienna and Toronto, clustering in a close-knit social network. In various sessions, Viennese Hakkas of all age groups were interviewed for their lifestories and linguistic practices. (a) The linguistic competence of the migrants includes Hakka, English and Indian (Hindi, Ben¬gali) but often rather little German; Hakka is important at the workplace (Chinese restaurants) and is transmitted in families; Indian helps establish professional relationships with Indian migrants. (b) The social network is rather closed to Hakka friends from Calcutta or from other places. All Hakkas closely cooperate and usually have only few outside contacts. They consider Calcutta as their old homeland to which they return for Chinese New Year. (c) The younger generation consists of weak speakers of Hakka who are fully integrated into Austrian culture, but also maintain contacts to Toronto and love to visit friends and family in India. To conclude, the Indian Hakkas of Vienna are an interesting example of a two-step migration which first converted some Chinese into Indians, and then planted this Indian subgroup into Europe.
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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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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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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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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, Jing-Jing, Yu-Shi Xu, Stephanie Seneff, and Victor Zue. "Citybrowser II: A Multimodal Restaurant Guide in Mandarin." In Int. Symp. on Chinese Spoken Language Processing. ISCA, 2008. http://dx.doi.org/10.21437/iscslp.2008-27.

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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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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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Reports on the topic "Chinese Restaurants"

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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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