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Journal articles on the topic 'Diners (Restaurants)'

Author: Grafiati

Published: 4 June 2021

Last updated: 28 July 2024

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1

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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Hwang, YooHee, Na Su, and Anna Mattila. "The interplay between social crowding and power on solo diners’ attitudes toward menus with popularity and scarcity cues." International Journal of Contemporary Hospitality Management 32, no. 3 (2020): 1227–46. http://dx.doi.org/10.1108/ijchm-05-2019-0422.

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Purpose The purpose of this study is to investigate the interactive effect of social crowding and solo consumers’ sense of power on attitudes toward the restaurant menu with popularity and scarcity cues. Design/methodology/approach In total, 181 US consumers were recruited. Using a quasi-experimental design, social crowding and promotional cues on a restaurant menu were manipulated and solo consumers’ sense of power was measured. Findings Low-power individuals exhibited more favorable attitudes toward the menu with a popularity cue at a crowded restaurant. High-power individuals’ attitudes tow

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Campaner, Jonnicko P., and Allan Clavin J. Ramos. "The Impact of The Pandemic on the Informal Eating Out Habits of Filipino Diners in Dubai, United Arab Emirates." International Journal of Multidisciplinary: Applied Business and Education Research 4, no. 10 (2023): 3461–69. http://dx.doi.org/10.11594/ijmaber.04.10.01.

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The study assessed the effect of the pandemic on the informal eating habits of Filipino diners in Dubai, United Arab Emirates, according to the following dimensions: dining experience, online food orders, takeaway orders, marketing promotion, and brand loyalty. The main instrument used in the study to collect data is an online questionnaire made by the researcher. The researcher created an online survey questionnaire using Google Forms and disseminated it through Facebook, Messenger, and email. A total of 414 surveys were answered. The acquired data were analyzed, synthesized, and statisticall

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Nababteh, M., and N. Al Abed Al Mahdi. "Saving Lives One Bite at a Time: The King Hussein Cancer Foundation´s Restaurant Care Program." Journal of Global Oncology 4, Supplement 2 (2018): 185s. http://dx.doi.org/10.1200/jgo.18.70900.

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Amount raised: Since 2007, the program has raised USD 5.25 million. Background and context: In 2007, the King Hussein Cancer Foundation (KHCF) established the Restaurant Care Program (RCP); an innovative sustainable fundraising program targeting the general public. The RCP invites restaurants to incorporate a fixed contribution to KHCF as a line item on their diner bills, enabling restaurant guests to join the fight against cancer. At the time when cancer was still considered a taboo, the idea of bringing cancer onto restaurant tables and associating it with food was a huge undertaking which w

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Bunzl, Natasha Bernstein. "“A War Could be Going on Outside, and You Wouldn’t Even Know”." Gastronomica: The Journal of Food and Culture 24, no. 1 (2024): 1–11. http://dx.doi.org/10.1525/gfc.2024.24.1.1.

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This article is based on four months that I spent working as a chef at an Israeli restaurant in London. I first explore how restaurants craft nationalist narratives through food and then interrogate the political consequences of those narratives. My argument unfolds over the course of a meal, in which each dish comes to represent different aspects of Israeli identity. Each section begins with the “script” that chefs and waiters recite as they present dishes to diners. This article explores the curiosities and silences embedded in the restaurant’s de-politicized version of Israeli identity base

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Roberts, Chris, and Linda J. Shea. "Dining Behaviors: Considering A Foodservice Theory Of In-Home, Local Community, And Eating While Traveling." Journal of Hospitality & Tourism Research 41, no. 4 (2017): 393–97. http://dx.doi.org/10.1177/1096348017693053.

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The often-repeated layout of restaurants adopted by the majority of foodservice firms appears to represent the best practice for restaurant design and is viewed as the most common operational model in the field. What appears to vary, though, are the observed patterns of human behavior regarding dining when it occurs in different venues. These venues include in-home dining, “eating out” in local community restaurants, and dining while traveling. Some diners may behave differently depending on the setting, making novel choices about food selections. Do these differences in behavior present the o

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VAZQUEZ, Rosa Maria, Edmundo BONILLA, Eduardo SANCHEZ, Oscar ATRIANO, and Cinthya BERRUECOS. "APPLICATION OF DATA MINING TECHNIQUES TO FIND RELATIONSHIPS BETWEEN THE DISHES OFFERED BY A RESTAURANT FOR THE ELABORATION OF COMBOS BASED ON THE PREFERENCES OF THE DINERS." Applied Computer Science 15, no. 2 (2019): 73–88. http://dx.doi.org/10.35784/acs-2019-15.

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Currently, blended food has been a common menu item in fast food restaurants. The sales of the fast-food industry grow thanks to several sales strategies, including the “combos”, so, specialty, regional, family and buffet restaurants are even joining combos’ promotions. This research paper presents the implementation of a system that will serve as support to elaborate combos according to the preferences of the diners using data mining techniques to find relationships between the different dishes that are offered in a restaurant. The software resulting from this research is being used by the mo

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Shishan, Farah, Ricardo Mahshi, Brween Al Kurdi, Firas Alotoum, and Muhammad Alshurideh. "Does the Past Affect the Future? An Analysis of Consumers’ Dining Intentions towards Green Restaurants in the UK." Sustainability 14, no. 1 (2021): 276. http://dx.doi.org/10.3390/su14010276.

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Due to the growing notion of environmental protection, many restaurants have started to apply operational practices to diminish their carbon footprint, leading to the emergence of “green” restaurants. Green restaurants are establishments committed to minimizing adverse environmental consequences throughout their operations. Nevertheless, further research is warranted to examine consumer behavior in this field. Taking the consumers’ perspective, this study uses an augmented theory of planned behavior (TPB) and a cross-section of 896 British diners to explain their dining intentions towards gree

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Barrera-Barrera, Ramón. "Identifying the attributes of consumer experience in Michelin-starred restaurants: a text-mining analysis of online customer reviews." British Food Journal 125, no. 13 (2023): 579–98. http://dx.doi.org/10.1108/bfj-05-2023-0408.

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PurposeThe main goal of this paper is to identify the attributes of consumer experience in Michelin-starred restaurants and to estimate their effects on restaurant ratings.Design/methodology/approachA sample of 70,233 online reviews of 224 Spanish Michelin-starred restaurants were analysed with the latent Dirichlet allocation algorithm. A sentiment analysis and a logistic regression analysis were also employed to estimate the effect of attributes on restaurant ratings.FindingsCustomer attention, food quality, decor and ambience and value for money are frequently used to define restaurant exper

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Zhang, Chenyu, Junkyu Park, Mark A. Bonn, and Meehee Cho. "Understanding Customer Responses to Service Failures during the COVID-19 Pandemic for Sustained Restaurant Businesses: Focusing on Guanxi." Sustainability 13, no. 6 (2021): 3581. http://dx.doi.org/10.3390/su13063581.

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Due to the COVID-19 pandemic, restaurants worldwide, including China, have been forced to protect public health by following food safety standards and adapting to the necessary social distancing practices. Accordingly, restaurant diners who are concerned about food safety and unsure of whether it is truly safe to dine out, put more importance on the entire stages of service consumption. Restaurants must make their best efforts to minimize service failures in their service provision process and outcomes. Given that customers from different cultures are reported to evaluate service quality diffe

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Zhou, Ziyu, and Hongwei Wang. "Study on acoustic environment of canteens in South China University of Technology." INTER-NOISE and NOISE-CON Congress and Conference Proceedings 263, no. 5 (2021): 1695–702. http://dx.doi.org/10.3397/in-2021-1902.

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In order to understand the characteristics of the acoustic environment of University canteens, the canteens of South China University of Technology were selected as the research objects, and the acoustic parameters were measured on the spot and the questionnaire survey was conducted. The results show that the average sound pressure level of restaurants with smaller area is lower than that of restaurants with larger area, and the sound pressure level of dining space first increases rapidly, then increases slowly, and finally remains unchanged with the increase of the number of diners. In the as

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Rath, Eric C. "Technologies of Taste: Restaurant Guides, Diners, and Dining Halls in Interwar Tokyo." Gastronomica 20, no. 4 (2020): 75–85. http://dx.doi.org/10.1525/gfc.2020.20.4.75.

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After the 1923 Great Kantō Earthquake, Tokyo rebuilt and extended its transportation infrastructure to bring the major areas for residence, business, and pleasure within walking distance, and that sparked a new genre of food writing, the Walker's Guide to Dining (tabearuki). First published in 1929, the year of the Great Depression, and continued up to the mid-1930s, the books by different authors that shared the title Walker's Guide documented affordable places to eat and new communities of restaurant customers, while pioneering new ways to write about food. Gaining particular attention in th

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Kilian, Leideliane, Rozane Marcia Triches, and Eliziane Nicolodi Francescato Ruiz. "Food and sustainability at university restaurants: analysis of water footprint and consumer opinion." Sustainability in Debate 12, no. 2 (2021): 79–89. http://dx.doi.org/10.18472/sustdeb.v12n2.2021.37939.

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Objective: Analyze comparatively the sustainability of menus developed by two university restaurants (UR) in the State of Paraná using the water footprint (WF) and the opinion of diners as parameters. Methods: WF was calculated based on 46 menus in each unit and data on diners through questionnaires for 750 people analyzed with Mann Whitney and Pearson’s chi-square. Results: The highest WF averages were from omnivorous menus compared to vegetarians and UR2 had averages higher than UR1. As for the opinion of diners about UR1, there is greater satisfaction with prices, vegetarian options, and gr

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Lin, Min-Pei, Estela Marine-Roig, and Nayra Llonch-Molina. "Gastronomy Tourism and Well-Being: Evidence from Taiwan and Catalonia Michelin-Starred Restaurants." International Journal of Environmental Research and Public Health 19, no. 5 (2022): 2778. http://dx.doi.org/10.3390/ijerph19052778.

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In the tourism and hospitality industry, ensuring the well-being of visitors is essential to achieving a competitive tourist destination. This objective is even more pressing in the gastronomy sector. Surprisingly, the scientific literature on this topic is scarce and relies on questionnaire surveys and interviews as a data source. After scrutinizing the 13 articles on gastronomy tourism and well-being indexed in the Web of Science or in Scopus, this study proposes two new lines of research interrelated by the concept of gastronomic image. These exploit the content shared online by consumers i

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Luong, Thi Kim Anh, and Jennifer Hussey. "Customer Satisfaction with Food Quality in Buffet Restaurants in Vietnam." Events and Tourism Review 5, no. 1 (2022): 1–15. http://dx.doi.org/10.18060/26117.

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Food quality (FQ) has been recognised as one of the fundamental factors that affects customer satisfaction in restaurant operations, yet research on buffet restaurants is still underdeveloped. This study focused on diners’ perceptions of buffet restaurants in Vietnam to (1) determine the most important dimensions of FQ, (2) identify the relationship between FQ dimensions and customer satisfaction, and (3) identify the relationship between the overall FQ and customer satisfaction. A total of 143 valid responses to a self-administered online survey were obtained. This study found that according

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Lu, Lu, Laurie Wu, and Zeya He. "Is Your Restaurant Worth the Risk? A Motivational Perspective on Reviews’ Rating Distribution and Volume." Journal of Hospitality & Tourism Research 44, no. 8 (2020): 1291–317. http://dx.doi.org/10.1177/1096348020944537.

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This research aims to understand diners’ risk-taking tendencies when referring to online reviews to make restaurant decisions as a function of dining motivations (i.e., intrinsic vs. extrinsic motivations). Two experiments jointly reveal that given a positive valence, restaurants with a centralized rating distribution are preferred over those with a polarized rating distribution, and such a preference is accounted for by perceived risk. The preference for restaurants with a centralized (vs. polarized) rating distribution is more pronounced among customers exhibiting extrinsic motivation compar

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Liu, Hongbo, Hengyun Li, Robin B. DiPietro, and Jamie Alexander Levitt. "The role of authenticity in mainstream ethnic restaurants." International Journal of Contemporary Hospitality Management 30, no. 2 (2018): 1035–53. http://dx.doi.org/10.1108/ijchm-08-2016-0410.

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Purpose This paper aims to examine the effects of perceived authenticity at an independent, full-service mainstream ethnic restaurant and the moderating effects of diners’ cultural familiarity and cultural motivation on the influence of perceived authenticity on perceived value and behavioral intention. Design/methodology/approach A total of 417 self-administered questionnaires were collected from customers of an independent, full-service Italian restaurant in southeastern USA. The data analysis was performed using structural equation modeling. Findings Restaurant authenticity has a positive i

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Binkley, James K., and Yuhang Liu. "Food at Home and away from Home: Commodity Composition, Nutrition Differences, and Differences in Consumers." Agricultural and Resource Economics Review 48, no. 02 (2019): 221–52. http://dx.doi.org/10.1017/age.2019.1.

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Food away from home (FAFH) accounts for over 40 percent of food spending. We use NHANES survey data to examine resulting effects on commodity sectors, and find that production/consumption of beef, chicken, potatoes, cheese, and lettuce have increased the most due to FAFH, while fluid milk and all fruits have declined. Such changes have reduced overall nutrition, and nutrition within commodity categories is generally lower in restaurants than at home. FAFH consumers tend to have less healthy home diets than have nonconsumers, suggesting that observed low FAFH nutrition may be partly because res

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Mwanzia, Rachel Ndunge. "Cultural Practices and Food Consumption Behaviour of Guests Dining In 4-5 Star Hotels in Nairobi City County, Kenya." Journal of Hospitality & Tourism Management 7, no. 1 (2024): 79–105. http://dx.doi.org/10.53819/81018102t4254.

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In a culturally diverse market such as Kenya, consumers form a mindset of foods to consume while dining out, have different food preferences, and assume different consumption behavior patterns while making food purchases. Cultural practices may influence their decisions, prohibiting them from eating certain foods. The study sought to investigate the influence of cultural practices on behaviors regarding food consumption of guests when dining out in restaurants found in 4–5-star hotels in Nairobi County. The study’s target population was customers dining out in restaurants in 4–5-star hotels in

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Hernández-Rojas, Ricardo David, and Nuria Huete Alcocer. "The role of traditional restaurants in tourist destination loyalty." PLOS ONE 16, no. 6 (2021): e0253088. http://dx.doi.org/10.1371/journal.pone.0253088.

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The aim of this study is to examine the effect that visitor satisfaction with traditional restaurants has on perceptions of the local gastronomy, the overall image of a city and loyalty to that destination. Fieldwork has been carried out in Córdoba, a city in southern Spain famous for being a UNESCO World Heritage city and for its traditional gastronomy. The methodology used is based on structural equation modeling (PLS-SEM). This paper makes a novel contribution in that no previous studies to date have explored satisfaction with traditional restaurants, with respect to the food, the service a

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Kim, Jong-Hyeong. "Animosity and Switching Intention: Moderating Factors in the Decision Making of Chinese Ethnic Diners." Cornell Hospitality Quarterly 60, no. 2 (2018): 174–88. http://dx.doi.org/10.1177/1938965518789347.

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In this context of the recent political dispute between China and South Korea, this study examines the influence of the animosity of Chinese ethnic diners. By extending cognitive appraisal theory, this study develops an animosity model that links animosity beliefs, negative emotions, switching intentions, and the moderators of localization and corporate social responsibility (CSR) practices. The results show that animosity beliefs significantly affect switching intention both directly and indirectly through negative emotion. We also find that ethnic restaurants’ localization practices and CSR

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Park, Eunhye, Junehee Kwon, Bongsug (Kevin) Chae, and Sung-Bum Kim. "What Are the Salient and Memorable Green-Restaurant Attributes? Capturing Customer Perceptions From User-Generated Content." SAGE Open 11, no. 3 (2021): 215824402110315. http://dx.doi.org/10.1177/21582440211031546.

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This study aims to survey user-generated content (UGC) from diners in certified green restaurants, discover the green images they recall, and demonstrate the usefulness of applying a probabilistic topic model to comprehend customers’ perceptions. Postvisit online reviews ( N = 28,098), in the form of unstructured texts from the TripAdvisor.com website, were used to find freely recalled green-restaurant images. These data were preprocessed with a structural topic model (STM) algorithm to select 51 relevant categories of images. These image categories were compared with the findings of previous

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Lu, Lu, and Christina Geng-qing Chi. "An examination of the perceived value of organic dining." International Journal of Contemporary Hospitality Management 30, no. 8 (2018): 2826–44. http://dx.doi.org/10.1108/ijchm-05-2017-0267.

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Purpose This paper aims to explore the perceived hedonic and utilitarian value of organic dining along with its antecedents and dining outcomes. Design/methodology/approach Data were collected from two groups of US consumers who had recently visited a quick-service or upscale restaurant to consume organic menu items. Data were analyzed using factor analysis and hierarchical regression analyses using Hayes’ PROCESS procedure. Findings Perceived hedonic value has two dimensions (dining-centered excitement and social attention and escapism), as does utilitarian value (tangible value and intangibl

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Short, Alison E., and Georgia Williams. "Effects of noise on anxiety related to dining in restaurants." Music and Medicine 14, no. 1 (2022): 27–38. http://dx.doi.org/10.47513/mmd.v14i1.806.

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The noise environment impacts wellbeing, and most research focuses on hearing, sleep, performance and cardiovascular health. Investigations of detrimental effects of noise on mental health show conflicting evidence in relation to depression, anxiety and chronic stress. Furthermore, studied about noise impacts on everyday activities such as restaurant dining are lacking. Our study investigates the relationship between noise exposure and anxiety in the indoor restaurant environment, exploring the predictive value of individual noise sensitivity, noise annoyance and personality factors on self-re

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Wong, Chee-Chun, Lee-Ying Chong, Siew-Chin Chong, and Check-Yee Law. "QR Food Ordering System with Data Analytics." Journal of Informatics and Web Engineering 2, no. 2 (2023): 249–72. http://dx.doi.org/10.33093/jiwe.2023.2.2.18.

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As the epidemic starts to slow down and Malaysians are more confident about containing the outbreak with the norm of vaccination, diners have been aching to return to dining rooms, with many restaurants functioning at full capacity, but staffing is an entirely different story. As restaurateurs try to keep their businesses running at full speed and solve limited staff issues, there is only one solution: process automation. This paper aims to design a food ordering system that covers the benefits of automating the ordering process using the QR code and provides visualised insightful information

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Berumen Calderón, Mauro Felipe, Damayanti Estolano Cristerna, Sandra Guerra Mondragón, and Angelica Selene Sterling Zozoaga. "Changes in Consumption Habits in Restaurant Diners before and during the COVID-19 Pandemic, in Cancun, Quintana Roo." International Business Research 15, no. 6 (2022): 65. http://dx.doi.org/10.5539/ibr.v15n6p65.

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Diverse factors can influence consumers&#39; purchase intention leading them to change their consumption habits. The COVID-19 disease has influenced the population&#39;s behavior patterns, lifestyle changes, and food consumption impacting the restaurant sector. This research is a non-experimental, cross-sectional with a quantitative approach. The correlational scope proved the association and variability referring to the consumption habits of diners in Cancun, Quintana Roo, showing the changes that defined this population before and during the pandemic. Significant variations showed up

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Matindas, Ernest. "FAKTOR-FAKTOR YANG BERKONTRIBUSI DALAM MEMILIH RESTORAN DI MINAHASA UTARA." Klabat Journal of Management 1, no. 1 (2020): 1. http://dx.doi.org/10.31154/kjm.v1i1.446.1-10.

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The growth in the number of restaurants in North Minahasa was not followed by the ability of the restaurant to retain customers, whereas it is very important for a restaurant to understand the preferences of diners in choosing restaurant. This study aims to determine the factors that contribute to customer’s selection of restaurants in Minahasa Utara. The analysis is generally carried out in two stages, first by conducting interviews that get 32 variables and distributing questionnaires that get 374 respondents and the second stage is by categorizing these variables into the main variables u

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Matindas, Ernest. "FAKTOR-FAKTOR YANG BERKONTRIBUSI DALAM MEMILIH RESTORAN DI MINAHASA UTARA." Klabat Journal of Management 1, no. 1 (2020): 1. http://dx.doi.org/10.60090/kjm.v1i1.446.1-10.

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The growth in the number of restaurants in North Minahasa was not followed by the ability of the restaurant to retain customers, whereas it is very important for a restaurant to understand the preferences of diners in choosing restaurant. This study aims to determine the factors that contribute to customer’s selection of restaurants in Minahasa Utara. The analysis is generally carried out in two stages, first by conducting interviews that get 32 variables and distributing questionnaires that get 374 respondents and the second stage is by categorizing these variables into the main variables u

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Tendani, Edinah, Magdalena Petronella (Nellie) Swart, and Cine Van Zyl. "Come Dine with me! Exploring the Behavioural Involvement of Culinary Tourists in Zimbabwe." African Journal of Hospitality, Tourism and Leisure 10, no. 10(5) (2021): 1655–69. http://dx.doi.org/10.46222/ajhtl.19770720.184.

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Restaurants in Zimbabwe have various gastronomic opportunities as Zimbabwean cuisine as it is represented by different ethnic groups, presenting an array of traditional cuisine. At the same time, gastronomic tourism needs to be innovative to survive the harsh travel restrictions and economic downturn caused by the Coronavirus pandemic. As Zimbabwe’s culinary tourism is still in its infancy it will require a post-pandemic recovery strategy. As aspect of this is the attitudes of diners. Thus, the purpose of this study is an examination of the relationship between the Culinary Tourist Value Score

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Sandi, Muhammad Kurnia, Anggunmeka Luhur Prasasti, and Marisa W. Paryasto. "RESTAURANT DENSITY PREDICTION SYSTEM USING FEED FORWARD NEURAL NETWORK." Jurnal Riset Informatika 3, no. 2 (2021): 127–36. http://dx.doi.org/10.34288/jri.v3i2.202.

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In this day and age, information about something is so important. The level of trust of modern society depends on the testing of information. Tested and accurate information will have a good impact on the community. One of the important but often missed information is information about the density of a restaurant. Information about restaurant density is important to know because it can affect the actions of someone who will visit the restaurant. This information is also useful to provide information in advance so that diners avoid full restaurants to avoid the spread of the Covid-19 virus, amo

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Gurney, Nikolos, and George Loewenstein. "Filling in the Blanks: What Restaurant Patrons Assume About Missing Sanitation Inspection Grades." Journal of Public Policy & Marketing 39, no. 3 (2019): 266–83. http://dx.doi.org/10.1177/0743915619875419.

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How do people respond when decision-relevant information is withheld by sellers? The authors address this general question by examining how prospective diners respond when sanitation inspection grades (SIGs) are not reported by a restaurant. Despite disclosure mandates in some municipalities, SIGs are not always available when dining choices are made, especially when food is ordered for delivery. After documenting participants’ failure to discount appropriately for a missing SIG, the authors demonstrate, through a series of follow-up studies, the robustness of the phenomenon in the face of int

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Choe, Ja Young (Jacey), Jinkyung Jenny Kim, and Jinsoo Hwang. "The environmentally friendly role of edible insect restaurants in the tourism industry: applying an extended theory of planned behavior." International Journal of Contemporary Hospitality Management 32, no. 11 (2020): 3581–600. http://dx.doi.org/10.1108/ijchm-04-2020-0352.

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Purpose This study aims to examine diners’ behavioral intention to visit an edible insect restaurant, which is known to play an important role in sustainability, by integrating the theory of planned behavior and the norm activation theory. Design/methodology/approach A total of 439 samples were collected in South Korea. Structural equation modeling was used to test hypotheses. Findings The attitudes were influenced by subjective norms. Intentions were affected by the attitudes, the subjective norms and the perceived behavioral control. In addition, the five dimensions of cognitive triggers, wh

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Chung, Manson K. H., and Vincent C. S. Heung. "Tipping Behavior of Diners in Three Upscale Chinese Restaurants in Hong Kong." Asia Pacific Journal of Tourism Research 12, no. 3 (2007): 169–80. http://dx.doi.org/10.1080/10941660701416739.

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Sarwar, Muhammad Taimur, Shua Tahir, and Amina Muntaqa Muntaqa. "A Disability Survey of Restaurants in Lahore." Summer 2023 VIII, no. III (2023): 18–42. http://dx.doi.org/10.31703/gsr.2023(viii-iii).03.

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The built environment in Pakistan has historically neglected to accommodate people with physical disabilities and continues to do so with no consideration for the severe limitations of such citizens. May they be restaurants, shopping centers, bus-stops, public-lavatories, there is no way for the handicapped to independently access these facilities. To demonstrate this issue in detail, a survey of about 80 restaurants was conducted in Lahore. These eateries are some of the busiest and high grossing restaurants and diners in their areas. The survey entailed evaluating the buildings that these pl

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Salem, Islam, Mohamed Nabil, and Hossam Shehata. "Linking consumer characteristics to word-of-mouth-related behaviors and referral intentions in restaurants." Tourism and Travelling 1, no. 1 (2017): 34–50. http://dx.doi.org/10.21511/tt.1(1).2017.04.

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This research aims at describing and validating differences in word-of-mouth-related (WOM) behaviors and referral intentions according to consumers’ characteristics; demographic (gender/age), socio-economic (education), and consumption patterns (frequency of outdoor dining/restaurant type preferences). Thus, restaurant operators can better target their opinion leaders, and maximize WOM marketing potential. 221 valid questionnaires were collected from restaurant customers, covering consumer characteristics and basic WOM-related behaviors. Results concerning basic WOM-related variables conformed

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Lahad, Kinneret, and Vanessa May. "Just One? Solo Dining, Gender and Temporal Belonging in Public Spaces." Sociological Research Online 22, no. 2 (2017): 176–86. http://dx.doi.org/10.5153/sro.4270.

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In recent years, various lifestyle websites have offered tips on eating out alone as well as lists of the best restaurants for solo dining in major cities of the world. Utilising the theoretical concepts of participation units, territories of the self (Goffman 1972[1971]) and belonging (May 2011, 2013), this paper explores the challenges that spatio-temporal conventions pose for women solo diners in particular. Through the lens of solo dining, we explore being alone and belonging in shared public spaces, and the gendered nature of aloneness and respectability. The paper contributes to existing

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T. G, Mrs Ramabarathi, Lakshitha C. A, Nandhana. S, Poorna Devi. M, and Latchiya Shree. G. A. "Futuristic Ordering: Unearthing the Method of Ordering Food through QR Code in Restaurants with Sophisticated Insight." International Journal of All Research Education and Scientific Methods 12, no. 03 (2024): 191–99. http://dx.doi.org/10.56025/ijaresm.2023.1201242046.

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A Smart Ordering Menu powered by QR codes in restaurants revolutionizes the traditional dining experience. Patrons simply scan the QR code on their tables, gaining instant access to a digital menu on their smartphones. This interactive menu allows customers to browse dishes, view images, and get detailed descriptions. Ordering becomes efficient as diners can customize their selections and submit orders directly from their devices. Moreover, the smart ordering system can accommodate special requests or dietary preferences. It enhances communication between customers and kitchen staff, ensuring

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Jia, Susan (Sixue). "Analyzing Restaurant Customers’ Evolution of Dining Patterns and Satisfaction during COVID-19 for Sustainable Business Insights." Sustainability 13, no. 9 (2021): 4981. http://dx.doi.org/10.3390/su13094981.

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Observing and interpreting restaurant customers’ evolution of dining patterns and satisfaction during COVID-19 is of critical importance in terms of developing sustainable business insights. This study describes and analyzes customers’ dining behavior before and after the pandemic outbreak by means of statistically aggregating and empirically correlating 651,703 restaurant-user-generated contents posted by diners during 2019–2020. Twenty review topics, mostly food, were identified by latent Dirichlet allocation, whereas analysis of variation and rating-review regression were performed to explo

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Kim, Doojin, and Taeyoung Yoo. "Diners’ Intended Payment at Restaurants: The Dynamics between Institutions and Chef-Related Factors." Culinary Science & Hospitality Research 30, no. 6 (2024): 84–98. http://dx.doi.org/10.20878/cshr.2024.30.6.008.

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Hussain, Khalid, Fengjie Jing, and Kousar Parveen. "How do foreigners perceive? Exploring foreign diners’ satisfaction with service quality of Chinese restaurants." Asia Pacific Journal of Tourism Research 23, no. 6 (2018): 613–25. http://dx.doi.org/10.1080/10941665.2018.1476391.

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Kim, Myung Ja, and C. Michael Hall. "Can Climate Change Awareness Predict Pro-Environmental Practices in Restaurants? Comparing High and Low Dining Expenditure." Sustainability 11, no. 23 (2019): 6777. http://dx.doi.org/10.3390/su11236777.

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The purpose of this study is to develop a better understanding of what makes consumers reduce waste in order to address climate change, particularly when dining out. To accomplish this goal, this research constructs an extended theory of planned behavior model, using four main constructs of attitude, subjective norm, perceived behavioral control, and behavioral intention and incorporating climate change awareness and mitigation pursuing actions, anticipated pride and guilt, and high and low levels of dining expenses. An online survey was conducted of 482 respondents aged 20 years old or over w

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