Relevant bibliographies by topics / Diners (Restaurants)

Contents

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

Academic literature on the topic 'Diners (Restaurants)'

Author: Grafiati
Published: 4 June 2021
Last updated: 28 July 2024

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Journal articles on the topic "Diners (Restaurants)"

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Chen, Annie, Norman Peng, and Kuang-peng Hung. "The effects of luxury restaurant environments on diners’ emotions and loyalty." International Journal of Contemporary Hospitality Management 27, no. 2 (2015): 236–60. http://dx.doi.org/10.1108/ijchm-07-2013-0280.

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Purpose – This paper aims to examine diners’ luxury restaurant consumption behavior by incorporating diner expectations into a modified Mehrabian–Russell model. Consumers dine at luxury restaurants for reasons beyond fulfilling basic needs. However, little is known about the factors that contribute to diners’ emotions and loyalty toward luxury restaurants. Design/methodology/approach – To examine the proposed six hypotheses, qualitative and quantitative studies were performed. Following exploratory qualitative research, 310 consumers who dined at Taiwan’s five-star hotel restaurants were recru
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Singh, Sujay Vikram, Shashank Rajauria, and Vishrut Verma. "A Study On Diners’ Opinion Towards Induction Of Service Robots In Gujarat Restaurants." PUSA Journal of Hospitality and Applied Sciences 9, no. 2 (2023): 1–10. http://dx.doi.org/10.48165/pjhas.2023.9.2.1.

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Background: The rapid development of technology has allowed the restaurant sector to integrate a wide range of technologies into service settings. Service robots can boost efficiency and food service revenues. This study examines consumer approval of diner service robots. Objectives: (a) To analyse diners' views on restaurant robots, (b) To know the effect of demographic considerations on robot introduction in restaurants and (c) To examines diners views on prospects and difficulties that affect service robot attitudes. Methodology: An exploratory research design with structured questionnaire
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Peng, Norman, and Annie Huiling Chen. "Diners’ loyalty toward luxury restaurants: the moderating role of product knowledge." Marketing Intelligence & Planning 33, no. 2 (2015): 179–96. http://dx.doi.org/10.1108/mip-03-2014-0049.

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Purpose – Consumers dine at luxury restaurants for reasons beyond fulfilling basic needs; however, little is known about the factors that contribute to diners’ loyalty. The purpose of this paper is to examine diners’ luxury restaurant consumption behavior by incorporating product knowledge into a modified Mehrabian-Russell model. Design/methodology/approach – Following exploratory qualitative research, 238 consumers who have dined at Hong Kong’s Michelin-starred luxury restaurants were recruited for the main study. The data were analyzed through structural equation modeling. Findings – The res
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Lin, Pearl M. C. "Dining in the sharing economy: a comparison of private social dining and restaurants." International Journal of Contemporary Hospitality Management 34, no. 1 (2021): 1–22. http://dx.doi.org/10.1108/ijchm-12-2020-1453.

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Purpose In view of the intense competition between businesses in the sharing economy and the conventional hospitality industry, this study aims to compare consumers’ private social dining and restaurant dining experiences. Design/methodology/approach In-depth interviews with 29 private social diners were conducted to yield 10 dining experiential domains, which were then validated using online survey data from 840 diners across four sample groups – local (Hong Kong) private social diners, local (Hong Kong) restaurant diners, overseas private social diners and overseas restaurant diners – to emp
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Jeon, Jiyeon, Myongjee Yoo, and Natasa Christodoulidou. "The impact of Wi-Fi service on millennial diners." Journal of Hospitality and Tourism Technology 10, no. 3 (2019): 383–400. http://dx.doi.org/10.1108/jhtt-11-2017-0133.

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Purpose The purpose of this study is to explore the impact of Wi-Fi service on the millennial generation’s loyalty to restaurants. Additionally, this study examines the impact of Wi-Fi service on three different types of restaurants (coffee shops, fast-food restaurants and casual dining restaurants). Furthermore, this study examines the similarities and differences that exist cross-culturally between Americans and Koreans. Design/methodology/approach A total number of 480 questionnaires were collected to empirically test the study model. A factor analysis that used a principal components analy
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Villanueva, Ma Corazon C., Antonino F. Alejandro, and Ghiezel D. Regala. "Effect of Food Vlogging on Attitudes and Purchase Intention of Diners’ Restaurant Selection." International Journal of Research and Innovation in Social Science VIII, no. IV (2024): 1673–84. http://dx.doi.org/10.47772/ijriss.2024.804120.

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Restaurants utilize vloggers to showcase new menu items and services and describe their benefits or deals. They choose vloggers above other kinds of advertising because these internet influencers are still untapped research material in marketing literature. Thus, this study examined the effect of Food vlogging factors on diners’ attitudes and purchase intentions in selecting restaurants in Pasay City. The study used a descriptive-correlational research design, with a survey questionnaire as the primary instrument among 206 restaurant diners who viewed the vlogs and decided to eat. The results
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Döring, Tim, and Brian Wansink. "The Waiter’s Weight." Environment and Behavior 49, no. 2 (2016): 192–214. http://dx.doi.org/10.1177/0013916515621108.

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Does the weight of a server have an influence on how much food diners order in the high-involvement environment of a restaurant? If people are paying for a full meal, this has implications for consumers, restaurants, and public health. To investigate this, 497 interactions between diners and servers were observed in 60 different full-service restaurants. Diners ordered significantly more items when served by heavy wait staff with high body mass indexes (BMI; p < .001) compared with wait staff with low body mass indexes. Specifically, they were four times as likely to order desserts ( p <
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Bruwer, Johan, Justin Cohen, and Kathleen Kelley. "Wine involvement interaction with dining group dynamics, group composition and consumption behavioural aspects in USA restaurants." International Journal of Wine Business Research 31, no. 1 (2019): 12–28. http://dx.doi.org/10.1108/ijwbr-06-2018-0027.

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Purpose The importance of the wine involvement construct in explaining consumers’ wine consumption behaviour is widely acknowledged in the literature, as is the social nature of dining out with others. Yet, there is a paucity of research examining the relationships between how this construct interacts with dining group dynamics and wine consumption behavioural aspects in the restaurant environment. This study aims to investigate these aspects in US restaurants. Design/methodology/approach Utilising an online survey that yielded a sample of 513 respondents from across the USA who frequented all
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Chalak, Ali, Hussein F. Hassan, Pamela Aoun, and Mohamad G. Abiad. "Drivers and Determinants of Food Waste Generation in Restaurants Serving Mediterranean Mezze-Type Cuisine." Sustainability 13, no. 11 (2021): 6358. http://dx.doi.org/10.3390/su13116358.

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Food waste from the food service and hospitality industry is increasing, especially in Mezze serving restaurants, where a variety of dishes are usually served. To date, information on the factors affecting food waste generation in restaurants is scarce. This study aimed to identify the drivers and determinants of food waste generation while dining out at restaurants serving Mezze-type cuisine. According to the results from a convenience sample of 496 restaurant clientele, gender, age, and marital status did not affect food waste generation. Diners in both low and high price range restaurants w
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Daries, Natalia, Eduard Cristobal-Fransi, Berta Ferrer-Rosell, and Estela Marine-Roig. "Behaviour of culinary tourists: A segmentation study of diners at top-level restaurants." Intangible Capital 14, no. 2 (2018): 332. http://dx.doi.org/10.3926/ic.1090.

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Aim: The main aim of this research is to characterize the tourists visiting top-level restaurants to ascertain the profile of this type of customer, their behaviour and their influence on the destinations where they are located.Design/methodology: During the months of July to December 2016, a survey was conducted on a sample of 187 tourists who had visited Michelin-starred restaurants in order to highlight the most valued aspects during the process of choosing, consulting and booking the top-level restaurant service.Contributions and results: The results reveal the existence of two segments wh
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Dissertations / Theses on the topic "Diners (Restaurants)"

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Thornton, Amy L. "Roadside relics : an historical study of surviving Indiana roadside diners." Virtual Press, 2000. http://liblink.bsu.edu/uhtbin/catkey/1164853.

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Indiana's roadside diners are an important and understudied part of the state's history. These stainless steel beacons have impacted their customers and the communities around them. In visiting the five surviving Indiana roadside diners, this researcher has laid the foundation for future research on diners in Indiana. This researcher conducted interviews and collected public records concerning the five diners.The diners studied were manufactured by a variety of companies and have been located in a variety of places. Indiana diner owners have come from different backgrounds, and each of the din
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Mhlanga, Osward. "EXPECTATIONS AND EXPERIENCES OF FORMAL FULL-SERVICE RESTAURANT DINERS IN PORT ELIZABETH." Thesis, Bloemfontein: Central University of Technology, Free State, 2014. http://hdl.handle.net/11462/230.

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Thesis (M. Tech. (Tourism and Hospitality management)) -- Central University, Free State, 2014<br>The formal full-service restaurant industry in South Africa is undergoing a period of anaemic growth due to the after effects of the 2009 global economic recession. Since the recession, industry growth has been subdued as diners seek more for their money when spending at restaurants. Consequently, industry revenue declined 1.8% in 2013 as diners tightened their purse strings. It is for this reason that it was decided to investigate diners’ expectations and experiences in selected formal full-servi
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Logan, Theresa Castillo. "An exploratory study of family dining attitudes toward full service restaurant product/service attributes." Thesis, This resource online, 1991. http://scholar.lib.vt.edu/theses/available/etd-10102009-020038/.

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De, la Cruz Florindez Jhair Anthony, Torres Tania Karina Raa, Quispe Angel Eduardo Sandoval, and Chavez Flor Eloisa Torres. "Healthy Dinner – Restaurante de Cena Saludable para trabajadores administrativos y residentes de Lima Moderna." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652958.

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El presente plan de negocios presenta a Healthy Dinner, quien brinda el servicio de atención y entrega de cena saludable a través de nuestra página web y delivery. Es decir, ofrecemos cena beneficiosa para la salud. Nuestro local, para la atención al público, estará estratégicamente ubicado en la Av. Tomas Marsano, Surquillo con el objetivo de atender a los residentes de la zona y a los trabajadores nocturnos de los distritos aledaños que pertenecen a Lima Moderna. Los cuales concentran un gran número de personas que trabajan entre las edades de 20 a 60 años y son del NSE A, B y C. Las estrate
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Burger, John Michael. "A qualitative analysis of the need-satisfying experiences of the customers of a niche-restaurant." Thesis, Port Elizabeth Technikon, 2003. http://hdl.handle.net/10948/260.

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Tradition dictates that marketing decision-makers remain accurately aligned with the dynamic and vacillating need structures of the target markets they serve. To comply with this caveat, a time-honoured and largely unchallenged philosophy of customer orientation has been applied. Theory further strongly contends that if such a business stance is vigilantly and diligently applied, any firm is bound to gain a competitive edge in the market place. A weakness in the above marketing mindset is the perception that when a spectrum of business elements are orchestrated and focussed on customers, targe
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Sun, Lou-Hon. "Consumer satisfaction and dissatisfaction of upscale restaurant dining : a two dimensional approach /." Diss., This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-06062008-162926/.

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Pérez, G. Patricia. "De Pablo a Violeta dinner show." Tesis, Universidad de Chile, 2015. http://repositorio.uchile.cl/handle/2250/138721.

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Tesis para optar al grado de Magíster en Marketing<br>Valorizar el entorno urbano, potenciar la industria creativa y generar empleo. Así nace el espacio cultural y gastronómico de Pablo a Violeta. Una experiencia, un recorrido por Chile concentrado en un lugar, esa es la propuesta “De Pablo a Violeta”, un restaurant orientado al turismo de negocios, que está ubicado en pleno barrio Bellavista. Allí los visitantes podrán conocer las diferentes expresiones culturales y gastronómicas del país, a través de varios ambientes que tendrán alimentos, imágenes y música de las distintas zonas de Chi
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Azizi, Taha. "Exploring an experiential marketing phenomenon : the dining experience." Thesis, Lethbridge, Alta. : University of Lethbridge, Faculty of Management, c2011, 2011. http://hdl.handle.net/10133/3233.

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This research focuses on dining experience as an example of experience marketing. In this study, the qualitative research method has been used to derive particular concepts involved in the dining experience from the bodies of reviews. Similarly, quantitative content analysis method has been used to provide rich and valuable information about the concepts explored from the qualitative data. Inferential statistics has been used in the study to test hypotheses about the relationships between elements in the dining experience context. The results indicate that food quality is the most important pr
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Han, Junghee. "Effects of Restaurant Tax and Price Increases: Implications for Managers, Policy Makers, and Lobbyists." UKnowledge, 2013. http://uknowledge.uky.edu/mat_etds/3.

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Legislation has been proposed in Kentucky that would authorize city legislative bodies to levy a tax on restaurant meals of no more than 3%, regardless of the size of the city. The bill has garnered attention from Kentucky Travel Industry Association, the Kentucky Restaurant Association, and local tourism and restaurant organizations and associations that oppose the tax. The Kentucky League of Cities, an organization that represents the interests of city governments, supports the tax. The purpose of this research was to examine how a change in the tax rate on restaurant meals would affect rest
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"Customer loyalty to restaurants: investigating the antecedents of repatronage behavior." 2004. http://library.cuhk.edu.hk/record=b5891970.

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Ong Wai Shan Joanna.<br>Thesis (M.Phil.)--Chinese University of Hong Kong, 2004.<br>Includes bibliographical references (leaves 60-69).<br>Abstracts in English and Chinese.<br>Chapter Chapter 1: --- Introduction --- p.1<br>Customer Loyalty: A Review --- p.3<br>Conceptual Development --- p.3<br>Empirical Studies: Customer Loyalty in Terms of Behavior and Attitude --- p.5<br>Commitment: A Composite of Cognition and Affect --- p.6<br>Cognitive Commitment --- p.8<br>Affective Commitment Towards the Restaurant as an Entity --- p.9<br>Affective Commitment Towards Service Staff --- p.9<br>Att
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Books on the topic "Diners (Restaurants)"

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Offitzer, Karen. Diners. MetroBooks, 1997.

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Joseph, Patrick Kevin, and Weaver Kyle R, eds. Diners of Pennsylvania. 2nd ed. Stackpole Books, 2011.

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Kittel, Gerd. Diners: People and places. Thames and Hudson, 1998.

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Kittel, Gerd. Diners: People and places. Thames and Hudson, 1990.

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1929-, Monti Mario, ed. Diners of New York. Stackpole Books, 2008.

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Alison, Moss, ed. Diners: [editor, Alison Moss]. Sourcebooks, 2000.

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Leykam, Garrison. Classic diners of Connecticut. American Palate, 2013.

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Fieri, Guy. Diners, Drive-ins and Dives. HarperCollins, 2008.

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Gibbons, Gail. Marge's diner. T.Y. Crowell, 1989.

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Classic diners of Massachusetts. History Press, 2011.

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Book chapters on the topic "Diners (Restaurants)"

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Maldonado Castillo, Idalia, Ignacio Adrián Aguirre Miranda, and Alexis Olvera Mendoza. "Automatic Generation of Restaurant Reviews Using Natural Language Processing." In Strategic Innovative Marketing and Tourism. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-51038-0_96.

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AbstractCurrently, there is plenty of information available on restaurant rating platforms, but sometimes it can be contradictory or difficult to analyze in depth. An important challenge for consumers is searching for useful opinions and making decisions based on reviews usually obtained from different social networks or rating platforms. This project addresses this issue through the design, development, and implementation of a system that generates global recommendations for a set of restaurants based on the analysis of reviews using Natural Language Processing (NLP) techniques. The system is based on a corpus of restaurant reviews in Mexico City, from which relevant aspects are extracted and synthesized to generate comprehensive reviews from various sources. The system can also evaluate customer satisfaction by identifying the positive and negative aspects mentioned in their reviews. In this way, it provides comprehensive information that helps diners make informed decisions. By gathering data from various sources, the system classifies and analyzes the information, providing an analysis rather than just displaying data. Another important aspect is that the project contributes to the promotion of the gastronomic offer in Mexico City, supporting tourism in a more informed way. By integrating customer perspectives, a more complete and realistic view of the restaurant experience is obtained. The importance of this project lies in the empirical evidence showing that consumer reviews are influenced by the average rating and the number of reviews. Given the overwhelming number of options and the need to provide relevant information efficiently, this project offers a solution by generating detailed reviews based on aggregated information from multiple sources, including consumer reviews and influencer critiques.
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Urinboyev, Rustamjon, and Sherzod Eraliev. "Informality and Migrant Agency in Non-Western Migration Regimes." In The Political Economy of Non-Western Migration Regimes. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-99256-9_7.

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Maldonado Castillo, Idalia, Fabiola Yahel Martínez Ortiz, and Jessie Paulina Guzmán Flores. "Centralization of Information to Understand the Consumer Within the Restaurant Sector." In Strategic Innovative Marketing and Tourism. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-51038-0_90.

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AbstractThe proliferation of online restaurant reviews presents a challenge for consumers seeking valuable insights amid scattered and decentralized information. Despite the potential in these reviews, businesses often decline to explore such information due to perceived expense and unclear future impact. This study integrates technological tools within McKinsey’s consumer decision journey model to navigate this digital landscape effectively. Through analysis of influencer reviews on Twitter and Instagram, as well as objective evaluations on rating platforms like TripAdvisor and Yelp, the study aims to present the information in a centralized and objective way, closer to the reality of a user regarding the aspects of a restaurant in the attempt of helping the consumer decision-making. The paper also provides the restaurant sector relevant information about diner consumption habits, consumer behavior related to multiple factors or improvement areas according to what is reviewed, thus, suggesting a business improvement.
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Mohanty, Priyakrushna, Anubha Mahender Singh, Sarah Hussain, and Mahender Reddy Gavinolla. "Disrupted Diners: Impacts of COVID-19 on Restaurant Service Systems and Technological Adaptations." In Tourism and Hospitality in Asia: Crisis, Resilience and Recovery. Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-5763-5_8.

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Templeton, Lieselotte K. "My Uncle Otto Stern." In Molecular Beams in Physics and Chemistry. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-63963-1_3.

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AbstractIt was only since 1946 [1945] when my uncle moved to Berkeley that I got to know him well. Before this time we had never lived in the same town, and I had only seen him rarely. Otto Stern moved into a house he had bought several years earlier in the Berkeley hills not far from my parents’ house. Because he was a bachelor, he hired a housekeeper who came in six days a week for a few hours to cook and keep house. He loved good food and good wine. The housekeeper for the last years did not keep the house as clean as he would have liked, but her cooking met with his approval, so she stayed for many years. On Sundays, he would have dinner with his sister, Berta (my mother) and family, or he would go into town for dinner in a restaurant and then to a movie. He loved movies, and Shirley MacLaine was one of his favorite actresses.
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Ahrweiler, Petra. "Dreams and Consciousness." In Angels and Other Cows. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-60401-0_3.

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AbstractGabriel and Tilda’s first business trip in the new year brought them to Budapest in Hungary, one of Gabriel’s favourite cities. From the Liszt Ferenc airport, they went to the Science Academy’s Guest House by taxi. For Gabriel, it was a pleasure to help the academy do business because it was under heavy pressure from the Orbán government’s stupid antiscience policy, which was bleeding it out by denying it funding. When he told this Tilda, she accused him of having naïve views on politics. “Why is Orbán such a bad guy to use his state apparatus and violence? Are the others any better? Nobody can tell me that it is justice when the Americans simply kill a persona-non-grata like Al Badawi,” she said. Gabriel winced at that but said nothing. After work, Tilda and Gabriel walked around Fisherman’s Bastion for some basic Budapest sightseeing. They had a nice vegetarian/pescetarian meal in a little Italian restaurant sitting outside in the streets of Buda with some heaters above and a candle between them. Gabriel had black spaghetti with shrimp. However, most interesting, indeed, was the dinner talk.
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Hai-Jew, Shalin. "“Where the Next Meal Is Coming From”." In Advances in Human Resources Management and Organizational Development. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-7998-8346-3.ch002.

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Given the intimacy of food preparation and service, the close proximity of diners and staff, the general inability to eat comfortably while masked, the warm emotional atmospherics of restaurants, and the limits to restaurant ventilation, the current SARS-CoV-2/COVID-19 pandemic has meant shutdowns of restaurants across the United States early in the pandemic and then partial re-openings later with public health constraints. Some restaurants applied for the Small Business Administration (SBA)'s Paycheck Protection Program's funds in March 2020 to cover 2.5 months maximum of costs. Huge swaths of the restaurant industry have closed permanently, and many others are slated to close in the near future. Based on a content analysis, this work explores the plight of restaurant workers in the academic research and mass media literature and applies abductive reasoning to propose an approach for a policy mix that may better inform the present challenges with social justice considerations.
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Avieli, Nir. "Why We Like Italian Food." In Food and Power. University of California Press, 2017. http://dx.doi.org/10.1525/california/9780520290099.003.0004.

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This chapter considers the extreme popularity of Italian food in Israel, second only to Mizrahi food. Based on observations from a study conducted in a dozen Italian restaurants, the chapter argues that Italian food is so popular because the portions are very large, the food is dairy-based, and the restaurants are family friendly—all of which correspond to specific sociological trends in contemporary Israel. The most intriguing finding, however, is that cooks and diners repeatedly asserted that the popularity of this cuisine stems from ecological and cultural affinities between Israel and Italy. The chapter contends that Italian restaurants allow Israeli Jews, and especially members of the socioeconomic Ashkenazi middle class, to imagine themselves as belonging to Mediterranean Europe rather than to the Middle East.
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Jahan, Sarwat, Amiya Bhaumik, Sidra Abid, and Kavita Tiwari. "Consumer Behaviour Towards Mobile Marketing in UAE Restaurants: Application of Technology Acceptance Model." In Frontiers in Artificial Intelligence and Applications. IOS Press, 2022. http://dx.doi.org/10.3233/faia220390.

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The objective of this article is to analyze the antecedents of the technological acceptance of marketing on mobile devices in the United Arab Emirates restaurant industry, making use of the Technology Acceptance Model (TAM). This study extends the TAM model by adding another important element of consumer behaviour within the context of restaurant industry to explain the intention to use marketing on mobile devices, which provides information on consumer behaviour in the country. This research has the target audience of UAE restaurant industry consumers to collect relevant data. The data has been collected from 300 diners across the different restaurants of UAE by using convenience sampling technique. It has been found that perceived ease of use of mobile marketing and perceived utility of mobile marketing are significant predictors of intention to use mobile marketing. In addition, this study concludes that there is positive attitude towards mobile marketing among restaurant customers in the UAE. Last but not the least, the present study accomplishes that confidence or trust is also a significant predictor of intention to use mobile marketing. Furthermore, the high level of internal consistency in the questionnaire items indicates that it can be used by the marketers to study the consumer behaviour in the UAE.
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McWilliam, Rohan. "Eating Out." In London's West End. Oxford University Press, 2020. http://dx.doi.org/10.1093/oso/9780198823414.003.0014.

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The restaurant in its modern form was an important addition to the nineteenth-century urban landscape. It epitomized the new forms of metropolitan culture. The restaurant is explored here through the way in which it developed forms of commercial hospitality, which were in turn, integral to the discourses of the West End. Pleasure districts function partly through a discourse of hospitality which makes them inviting. Eating out was never just about the consumption of food; it was about the facilitation of forms of social interaction. The chapter looks at elite restaurants such as Romano’s on the Strand, which were crucial to the nightlife of the rich. It then looks at the way the West End developed food for the masses by delving into two business empires. First, it studies the world of Lyons catering, which established a hugely successful franchise of tea shops, starting in the West End. It then looks at the world of the Gattis, who owned cafeterias, music halls, and theatres. The Gatti’s restaurant on the Strand was a major West End venue which attracted middle-class diners in an opulent setting but with affordable prices.
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Conference papers on the topic "Diners (Restaurants)"

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Marković, Suzana, Jelena Dorčić, Dora Rašan, Bruna Bucić, and Marko Blažić. "CONTENT ANALYSIS OF MICHELIN RESTAURANTS ONLINE REVIEWS IN CROATIA." In 5th International Scientific Conference – EMAN 2021 – Economics and Management: How to Cope With Disrupted Times. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2021. http://dx.doi.org/10.31410/eman.2021.381.

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The Michelin Guide is considered by many to be the hallmark of global fine dining and quality cuisine. For five years now, renowned and selected Croatian restaurants have been included in the worldwide Michelin Guide. In the latest edition of Michelin Guide, seventy Croatian restaurants were included. Nowadays, to find the ideal restaurant, diners are increasingly using TripAdvisor and reviews on social media. Online reviews are a great source for capturing unique customer experiences. The purpose of this study is to gain insight into the components of restaurant guest experiences. The most re
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Bartoli, Alberto, Andrea De Lorenzo, Eric Medvet, Dennis Morello, and Fabiano Tarlao. ""Best Dinner Ever!!!": Automatic Generation of Restaurant Reviews with LSTM-RNN." In 2016 IEEE/WIC/ACM International Conference on Web Intelligence (WI). IEEE, 2016. http://dx.doi.org/10.1109/wi.2016.0130.

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Mustafa, Jhabuawala, Kothari Radhika, Naik Riddhi, and Slatewala Abdulquadir. "Touch & Dine A Multi-Touchable Restaurant System." In Proceedings of the International Conference on Advances in Computer Science and Electronics Engineering. Research Publishing Services, 2012. http://dx.doi.org/10.3850/978-981-07-1403-1_422.

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Bagaskara, Andriatama, Ahmad Ridhwan Naufal, Ivano Ekasetia Dhojopatmo, Ali Abdurrab, and Widodo Budiharto. "Development of Smart Restaurant Application for Dine-In." In 2021 1st International Conference on Computer Science and Artificial Intelligence (ICCSAI). IEEE, 2021. http://dx.doi.org/10.1109/iccsai53272.2021.9609723.

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Steffens, J., and S. Weinzierl. "Noise for dinner – Towards a comprehensive statistical model of the acoustical and overall quality of restaurants." In 10th Convention of the European Acoustics Association Forum Acusticum 2023. European Acoustics Association, 2022. http://dx.doi.org/10.61782/fa.2023.0483.

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Koh, Yoonjee. "Open Conversation as Mode of Learning." In 108th Annual Meeting Proceedings. ACSA Press, 2020. http://dx.doi.org/10.35483/acsa.am.108.119.

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Architecture as a field of study relies on dialogue. As the design studio centers around modes of constructive critique through desk-crits, pin-ups, and reviews, a culture of discussion stands at the core of Architectural study. The format of dialogue has undergone a process of evolution in Architectural education. Rooting its genealogy after the Ecole de Beaux Arts’ academic structure, early design studio reviews in the US typically comprised of a closed jury system; students were left behind closed doors until the jury completed assessment of the students’ work. Since the Great Wars, the pri
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Roca Cisa, Miquel, Joan Triadó Aymerich, Jordi Arderiu, and David Perelló. "Projecte centre de coneixement urbà: EUP de Mataró - Ajuntament de Mataró: eines d’ajuda a la presa de decisions dins de l’àmbit de la gestió municipal." In International Conference Virtual City and Territory. Centre de Política de Sòl i Valoracions, 2009. http://dx.doi.org/10.5821/ctv.7582.

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La utilització de grans quantitats de dades dins de l’àmbit de gestió municipal, planteja uns problemes importants d’extracció d’informació i , anant més enllà, d’extracció de coneixement.&#x0D; &#x0D; En aquest article es presentaran eines d’ajuda a la presa de decisions, que permeten visualitzar anàlisis complexes que relacionen tipus de dades diversos, tals com l’estructura física de la ciutat (carrers, illes, parcel·les, portals), la població que hi viu, els centres proveïdors de serveis i les característiques de les activitats econòmiques que s’hi desenvolupen. També permeten fer hipòtesi
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