Relevant bibliographies by topics / Drive-in restaurants

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

Academic literature on the topic 'Drive-in restaurants'

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

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Journal articles on the topic "Drive-in restaurants"

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Roberto, Christina A., Elena Hoffnagle, Marie A. Bragg, and Kelly D. Brownell. "An observational study of consumer use of fast-food restaurant drive-through lanes: implications for menu labelling policy." Public Health Nutrition 13, no. 11 (March 18, 2010): 1826–28. http://dx.doi.org/10.1017/s136898001000039x.

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AbstractObjectiveSome versions of restaurant menu labelling legislation do not require energy information to be posted on menus for drive-through lanes. The present study was designed to quantify the number of customers who purchase fast food through drive-in windows as a means of informing legislative labelling efforts.DesignThis was an observational study.SettingThe study took place at two McDonald’s and Burger King restaurants, and single Dairy Queen, Kentucky Fried Chicken, Taco Bell and Wendy’s restaurants.SubjectsThe number of customers entering the chain restaurants and purchasing food via the drive-through lane were recorded. A total of 3549 patrons were observed.ResultsThe percentage of customers who made their purchases at drive-throughs was fifty-seven. The overall average (57 %) is likely a conservative estimate because some fast-food restaurants have late-night hours when only the drive-throughs are open.ConclusionsSince nearly six in ten customers purchase food via the drive-through lanes, menu labelling legislation should mandate the inclusion of menu labels on drive-through menu boards to maximise the impact of this public health intervention.
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Hussain, Sharafat, and Mohammed Abdul Azeem. "Sensory Triggers to Drive Sales- Creating Competitive Advantage Through Multisensory Consumption Experience in Restaurants." Restaurant Business 118, no. 11 (November 15, 2019): 167–78. http://dx.doi.org/10.26643/rb.v118i11.9943.

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When foreign fast food restaurants enter the Indian market, their sensory marketing strategies change based on language, culture and taste preferences. Southern India is known for cultural diversity, different languages, spicy taste preferences and varied music; these components directly impact sensory strategies and consumer behaviour. The objective of this paper is to analyse the relationship between time spent in the restaurant and sensory strategies used, leading more consumption. The purpose of the study is to find out whether the sensory cues (colour, music, smell, touch and taste) have any significant role in having customers spend more time at the restaurant leading more consumption. Data was gathered from consumers of Four international fast-food chain restaurants (KFC, McDonald, Domino’s and Subway) across four cities (Mumbai, Chennai, Bangalore and Hyderabad) of India. Chi Square test rejected the null hypotheses; there was statistically significant evidence of an association between time spent in the restaurant leading to more consumption and sensory strategies (the colour used, music played and variety of cuisine offered). However, for scent and touch cues, the results were statically insignificant. This study result has important implications for the fast-food industry in understanding how to create and manage their sensory marketing strategies to attract people who love sitting and spending quality time at the restaurant which ultimately leads to more sales.
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Gunasegaran, Muthu Kumaran, Md Hasanuzzaman, ChiaKwang Tan, Ab Halim Abu Bakar, and Vignes Ponniah. "Energy Analysis, Building Energy Index and Energy Management Strategies for Fast-Food Restaurants in Malaysia." Sustainability 14, no. 20 (October 19, 2022): 13515. http://dx.doi.org/10.3390/su142013515.

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Commercial buildings in Malaysia contribute to 35% of the total electricity demand. During the recent COVID-19 pandemic, the global economy faced a challenging situation that forced many businesses to shut down. However, fast-food restaurants with drive-through features managed to get through this pandemic phase without much effect from the economic impact. Since COVID-19, the operational guidelines have changed for restaurants. However, from an energy perspective, fast–food restaurants are high energy consumers in the retail sector. This paper analyses the load profile of fast-food restaurants and the potential strategies that can be adopted in a free-standing fast-food restaurant. From analysis, it is calculated that a total of RM 97,365.9 of utility savings can be obtained in a year. A total of 91,392.1 kg CO2, 881.8 kg SO2 and 385.5 kg CO pollutant emissions can be reduced. The BEI for the restaurant was reduced to 856.4 kWh/m2/year. By converting to energy-saving strategies, the return on investment was 27.3% and 3.7 years, which is a very short period of time and is attractive for businesses of this nature.
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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 (September 7, 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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Ifeanyichukwu, Chioma Dili, and Abude Peter. "The Role of Sensory Marketing in Achieving Customer Patronage." International Research Journal of Management, IT & Social Sciences 5, no. 2 (February 14, 2018): 155. http://dx.doi.org/10.21744/irjmis.v5i2.632.

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Sensory marketing is regarded as a new way of making an organizational profit. Less time and more school/work hours have made people pop into a fast food restaurant on a daily basis. More and more restaurants are employing stimuli of Scent, Sound, texture, vision, and taste to build stronger emotional connections with the customer and drive preference to their brand. A quick look at our environment gives one a clearer picture of these fast food restaurants and one begins to wonder why they spring up in great numbers, thus intensifying competition. This study aims at examining the relationship between human senses/ sensory cues and customer patronage. Also, it seeks to find out how fast food restaurants should apply sensory cues to enhance customer patronage. 150 regular customers of Nourisha fast food restaurant in Awka were used as respondents, and a structured questionnaire was administered to elicit the required information from the respondents. Multiple regression was used to test for the significance of the five hypothesis proposed for the study. Results showed the powerful and tremendous effect of the concept of sensory marketing which is inevitable for the success of a firm in this highly competitive market.
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Ding, Li. "Employees’ challenge-hindrance appraisals toward STARA awareness and competitive productivity: a micro-level case." International Journal of Contemporary Hospitality Management 33, no. 9 (July 8, 2021): 2950–69. http://dx.doi.org/10.1108/ijchm-09-2020-1038.

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Purpose This study aims to examine the effect of restaurant employees’ challenge-hindrance appraisals toward smart technology, artificial intelligence, robotics and algorithms (STARA) awareness on individual competitive productivity (ICP) and explore the mediating roles of employees’ work engagement and organizational commitment on the relationship between challenge-hindrance appraisals and ICP. Design/methodology/approach Data were collected through an online survey. One hundred and ninety employees who worked at full-time and non-management positions in the USA quick-service restaurants participated. Partial least squares structural equation modeling was used for the data analysis. Findings The study identified that restaurant employees’ challenge appraisals toward STARA awareness positively influenced ICP. This relationship is positively mediated by employees’ work engagement. Practical implications This study makes practical contributions to human resource practices in restaurants. Employees’ challenge appraisals toward STARA awareness transmit the job insecurity stressor to a higher level of ICP. Restaurant managers should provide employees with adequate resources and support for non-management employees’ professional competency growth. Quick-service restaurants can enjoy a competitive advantage in the market by enhancing employees’ CP. Originality/value This study enriches the literature on the CP model, cognitive appraisal theory and person-environment fit theory. The study investigated employees’ challenge and hindrance appraisals toward emerging STARA awareness and emphasized their distinct characteristics to drive ICP in the quick-service restaurant sector.
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Shen, Jiayi. "The Drive-Thru Business Model Enter in Chinese Mainstream Market." Advances in Economics, Management and Political Sciences 78, no. 1 (April 18, 2024): 221–27. http://dx.doi.org/10.54254/2754-1169/78/20241720.

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In China, the significant advances in the digital revolution continue to drive the adoption of intelligent data in the service industry. Mobile Internet technology makes people rely on their smartphones to meet their daily needs most of the time. The purpose of the paper was to present the related problems faced by the drive-thru business model when entering the Chinese market and their solutions. This article takes Starbucks and AutoNavi's opening of the "Starbucks Curbside" service in China as an example and will use the annual consumption volume of consumers in the Chinese takeout industry and data from drive-thru restaurants to open stores in China for observation and analysis. To solve the problem of decreasing consumer reach in cities, drive-thru restaurants should be set up in suburban areas to bring the driver group into the category of potential consumers. Given the risks that may occur in drive-thru restaurants, the warning to customers who purchase food should be enhanced by improving the safety system. In the Chinese market, with fierce competition in the food delivery industry, the "drive-thru" business model should look for competitive food delivery companies to cooperate. In this way, both of them can achieve a win-win situation.
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Kankam-Kwarteng, Collins, Francis Osei, Gabriel Asante-Gyabaah, and Kofi Ankamah Ferkah. "Mediation role of service innovation in the effects of knowledge creation on marketing performance of restaurant." Technium Social Sciences Journal 27 (January 8, 2022): 620–38. http://dx.doi.org/10.47577/tssj.v27i1.5338.

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This work explores the effect of knowledge creation on service innovation and marketing performance among restaurants within the Kumasi Metropolis. A total of 200 restaurants were sampled for this work. The study adopted the use of questionnaire as the main data collection instrument to obtain the study responses. The information obtained from the structured questionnaire was analyzed using the multiple linear regression technique for analyzing mediation effects to arrive at the study results. The findings of the study indicate that there is a positive relationship between knowledge creation and service innovation. It was also found that service innovation has positive and significant effect on marketing performance. Furthermore, the study findings revealed that service innovation mediates the relationship between knowledge creation and marketing performance of restaurants. Based on the results, it was recommended that management invest in the creation of knowledge as this will drive innovativeness in the organization and subsequently lead to a higher marketing performance. The paper significantly discusses the body of knowledge concerning the effect of knowledge creation, service innovation and marketing performance in the restaurant context.
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Manningham, Daphnée, Hugo Asselin, and Benoit Bourguignon. "Be Direct! Restaurant Social Media Posts to Drive Customer Engagement in Times of Crisis and Beyond." Tourism and Hospitality 5, no. 2 (April 9, 2024): 304–13. http://dx.doi.org/10.3390/tourhosp5020020.

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Restaurants were significantly shaken by the COVID-19 pandemic, which forced them to intensify their use of social media to communicate with customers. Our objective was to identify which digital marketing strategies generated higher customer engagement during the pandemic, according to variations in the intensity of sanitary restrictions. We manually extracted 639 Facebook posts by 16 restaurants in two Canadian cities (one in a metropolitan area, one in a peripheral region), and coded them according to type of verbal move, format (image, text), and emoji use. The engagement rate was two times higher for restaurants in the metropolitan area, which also used three times more emojis per post on average. The engagement rate was also five times higher for nationally branded restaurants than for independent restaurants. When the pandemic hit, restaurants started to use more text and more directive verbal moves to convey crucial and precise information to customers, notably about sanitary restrictions. Emojis and expressive verbal moves also helped increase customer engagement. While being direct was more efficient in times of crisis, directive verbal moves continued to be used after most sanitary restrictions were lifted. Being direct, thus, appears to be a good digital marketing strategy in the “new normal”.
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Tsai, Marisa, Phoebe Harpainter, Anna Martin, Gail Woodward-Lopez, Danielle Lee, and Lorrene Ritchie. "Healthy Default Beverages in Kids’ Meals: Evaluating Policy Adherence and Impact in California." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 730. http://dx.doi.org/10.1093/cdn/nzaa051_027.

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Abstract Objectives Healthy default beverage policies for restaurant kids’ meals have been identified as a top strategy to improve beverage intake in young children and reduce obesity and diabetes risk. California passed a statewide policy (SB1192), effective January 2019, specifying kids’ meal default beverages as water, unflavored milk, or a nondairy alternative. Although other localities have adopted similar policies, there have been no studies on their effectiveness. The aim of this study was to assess changes in beverages offered with kids’ meals before and after a healthy default beverage policy took effect and to quantify policy adherence in menus and cashier orders in quick service restaurants (QSR). Methods The study employed a pre-post policy design. Baseline data on beverages offered as part of kids’ meals were collected from 111 QSR in low-income areas in California in late 2018, prior to policy implementation. Follow-up data were collected from the same restaurants one year later. Data were collected by menu observation and purchase of kids’ meals. Both walk-in and drive-through settings were assessed where available. Full policy adherence was defined as offering only SB1192-compliant beverages, and was assessed 3 ways: menu board, cashier order, and a combined metric. Results At baseline, prior to any legislative requirement, 6 (6.3%) restaurant menu boards, 5 (4.5%) cashier orders, and 0 restaurants overall were already fully adherent. At follow-up, 64 (66.0%) restaurant menu boards, 1 (0.9%) cashier order, and 0 restaurants overall were fully adherent. Generalized estimating equations, clustered by restaurant chain, were used to test pre-post policy changes. Adherence in menu boards increased (59.7%, p = < .0001). There were no changes in adherence in cashier orders or overall adherence. Conclusions California's healthy default beverage policy for restaurant kids’ meals was effective in changing QSR menu board offerings but did not impact cashier order processes. Additional staff training may improve policy implementation. Studies are underway to assess the impact of staff training and customer behavior change. Funding Sources University of California Division of Agriculture and Natural Resources, Robert Wood Johnson Foundation Healthy Eating Research, CA Department of Public Health/USDA.
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Dissertations / Theses on the topic "Drive-in restaurants"

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Brosz, Jennifer R. "History and architecture of drive-in restaurants in America with a Muncie, Indiana case study." Virtual Press, 2006. http://liblink.bsu.edu/uhtbin/catkey/1355262.

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This thesis contains the results of a study of the architecture and history of drive-in restaurants from their genesis in the late 1920s to their decline in popularity during the 1960s. The study provides a context within which the historic, cultural and architectural significance of this building type can be evaluated. A Muncie, Indiana case study follows the study of the national context. Conclusions are reached concerning how the designs of drive-in restaurants in the Muncie study area compare to national design trends. It provides a framework for further research of the building type.Of the major drive-in restaurant styles, types or forms that were typical on the national scene, the Muncie study area demonstrated only the roadside stand-type, Modern style, and rectangular form. Independent of style or type, Muncie drive-ins demonstrated various interpretations of elements that were common nationally: the sheltering canopy, the pylon, lighting, electronic speaker systems for ordering, and plate glass. It is possible, though, that the Muncie study area contained other restaurants that exhibited national design trends but were demolished and left no record.
Department of Architecture
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Books on the topic "Drive-in restaurants"

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The drive-in restaurant. St. Paul, MN: MBI Publishing, 2002.

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Witzel, Michael Karl. The American drive-in. Osceola, WI: Motorbooks International, 1994.

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Sakemoto, Hiroshi. Michi no eki: Chiiki sangyō shinkō to kōryū no kyoten. Tōkyō: Shinhyōron, 2011.

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Heimann, Jim. Car hops and curb service: A history of American drive-in restaurants, 1920-1960. San Francisco: Chronicle Books, 1996.

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Heimann, Jim. Car hops and curb service: A history of American drive-in restaurants, 1920-1960. San Francisco: Chronicle Books, 1996.

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Wooldridge, Greg. The Whataburger story: How one man's dream and one woman's heart inspired a business to become a family. Austin, TX: Texas Monthly Custom Pub., 2011.

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Fieri, Guy. More diners, drive-ins and dives: A drop-top culinary cruise through America's finest and funkiest joints. New York: William Morrow/Harper Collins, 2009.

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1970-, Maultsby Baker, ed. For here or to go?: Spartanburg's drive-ins, drive-thrus, and diners. Spartanburg, SC: Hub City Writers Project, 2009.

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Robert, Dress, ed. Drive thru. New York: Scholastic Inc., 2004.

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Fieri, Guy. More diners, drive-ins and dives: Another drop-top culinary cruise through America's finest and funkiest joints. New York: William Morrow/Harper Collins, 2009.

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Book chapters on the topic "Drive-in restaurants"

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Ciftci, Olena, Katerina Berezina, and Minsoo Kang. "Effect of Personal Innovativeness on Technology Adoption in Hospitality and Tourism: Meta-analysis." In Information and Communication Technologies in Tourism 2021, 162–74. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-65785-7_14.

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AbstractThis study synthesizes existing empirical results about the effect of personal innovativeness on the intention to use technology in hospitality and tourism studies published from January 2010 to March 2020 via meta-analysis. The meta-analysis with a random effects model was conducted on 29 effect sizes of this relationship documented in 28 studies collected from over 7,000 search results on Google Scholar and Scopus. The results of the analysis suggest a significant positive medium effect of personal innovativeness on the intention to use technology in hospitality and tourism research with the overall effect size (ESr) of .38 (95% CI = .32, .44, z = 10.62, p = .001). The study also found that the effect does not change significantly across industries (hotels, restaurants, and tourism and travel), types of technology by task (with transaction function and without transaction function), age groups (younger than 30 years old and 30 years old and older), and power distance cultural differences of the respondents (high-power distance and low-power distance cultures). Based on the results of this study, the authors suggest adding personal innovativeness as a construct in technology adoption models in future research in hospitality and tourism studies and continue investigating potential moderations that could explain variations in effect sizes of the impact of personal innovativeness on the technology adoption intention across different populations. From the industry perspective, hospitality and tourism organizations may rely on customers with high perceived innovativeness to serve as change agents and drive customer adoption of new technology.
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Chatelain, Marcia. "The Politics of the Drive-Thru Window." In Building the Black Metropolis. University of Illinois Press, 2017. http://dx.doi.org/10.5622/illinois/9780252041426.003.0009.

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This chapter examines the economic and political factors that contributed to the building of black McDonald’s ownership in Chicago. Urban violence, Black Power movement ideologies about economic self-determination, and community demands for socially responsible businesses in the inner city undergirded McDonald’s approach to winning over black customers. Herman Petty, the owner of the first black-owned McDonald’s franchise in Chicago, later helped organize the National Black McDonalds Operators Association (BMOA). The BMOA created a space for black operators to leverage their collective power within McDonald’s and to serve as leaders in the predominately black and working class communities that supported their restaurants.
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"Pauline Nguyen." In Exploring the Economic Opportunities and Impacts of Migrant Entrepreneurship, 50–60. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-6684-4986-8.ch005.

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Fleeing the Vietnam War with her family at only 3 years old, Pauline Nguyen endured a tough and terrifying childhood before her family was accepted to live in Australia in 1978. Through her persistent drive and discipline, Pauline overcame her odds to become the owner of Red Lantern, the most awarded Vietnamese restaurant in the world located in Sydney, Australia. Pauline is renowned today as one of Australia's most successful and talented entrepreneurs. She is also a best-selling and award-winning author, winning the Telstra Award for Medium Businesses and Australian Book Industry Awards – Writer Debut of the Year in 2008 for her book, Secrets of the Red Lantern. Pauline's philosophy of spiritual entrepreneurship has empowered countless professionals to command self-mastery and achieve exponential business growth. This chapter explores Pauline's incredible journey and shares her unique personal, business, and life philosophy driving her to become one of Australia's most inspirational business leaders.
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Anderson, Terry H. "Civil Rights Struggle and the Rise of Affirmative Action." In The Pursuit Of Fairness, 49–110. Oxford University PressNew York, NY, 2004. http://dx.doi.org/10.1093/oso/9780195157642.003.0002.

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Abstract While training in the north Georgia hills Powell wanted to attend church services on Sundays. A simple request, but in order to do that he had to be driven to an African American church some miles away. The army summoned a white corporal to drive the black lieutenant to the closest Baptist church. On one Sunday, the corporal informed Powell that he also would like to attend services. Powell asked the preacher, but the kindly old minister said that he feared the reaction of local white folks. The “reality I wanted to ignore, was forcing its way into my life,” wrote Powell, “the lunatic code that made it wrong for two men to sit together in a house of God, or share a meal in a restaurant, or use the same bathroom.” “Racism was not just a black problem,” Powell continued. “It was America’s problem.” During the 1950s southern states continued to restrict black voting rights by gimmicks and various tests, so by 1958 only 9 percent of Alabama blacks were registered to vote; only 4 percent in Mississippi.
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Broughton, Chad. "Looking North from Barra de Cazones." In Boom, Bust, Exodus. Oxford University Press, 2015. http://dx.doi.org/10.1093/oso/9780199765614.003.0016.

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In Barra De Cazones, Veracruz, we ordered Modelos at an empty beach­front restaurant, La Palapa de Kime, on a muggy July afternoon. A handful of vacationers were scattered on the expansive, pebbled, brown sand beach. This was not the tropical paradise of Cabo San Lucas brochures—with expensive hotels and fine white sands—but the scarcity of tourists in this beautiful and serene Gulf Coast village was puzzling at first glance. The roads into town are good—pleasant, twisting runs through a remote and picturesque rainforest, in fact—and a couple of medium-sized cities and an airport are within an hours’ drive. We later learned that the electricity in town was sporadic and that the hotel accommodations were expensive but shoddy. And along the downtown strip, half-constructed buildings seemed frozen in their incompleteness, as if they were as ambivalent about the future as the inhabitants were. Roofless, these cinderblock buildings stood mute and abandoned alongside the central beachfront road, rusting rebar jutting out of the tops of their gray walls. In front of them, stacks of bricks lay idly on the sidewalk. This quiet fishing and farming village of a few thousand would like to reinvent itself as a tourist destination. Government efforts to create fishing cooperatives and plants for processing and freezing fish expanded Mexico’s annual catch in the 1970s and 1980s, but today Mexico’s coasts are dominated by U.S., Canadian, and Japanese boats, which catch ten times what Mexican boats do. Small-scale fishermen in places like Barra de Cazones fetch low prices for their fish, and high fuel prices take a sizable chunk of their meager earnings. With fishermen struggling, little investment in infrastructure, high interest rates, and few jobs, this lonely town’s main business, like that of the nearby villages of Volador and Agua Dulce, is out-migration. Archimedes, a proud and boisterous local entrepreneur, was frying several freshly caught fish in a wide skillet and extolling their virtues in a theatrical baritone.
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"levels which normally oscillated between 80,000 and 100,000 per year, and which in 1975 had soared up to 118,000 workers, were sharply reduced to 40,000 thereafter [First, 1982]. This mainly affected the southern part of Mozambique by creating massive rural unemployment. The towns had no capacity to absorb this surplus labour since employment was drastically re-duced in the towns as well. The latter process was due to the fall in employ-ment in domestic work (servants) and in the tourist sector (restaurants, hotels, bars, etc.). The exodus of Portuguese settlers and the virtual standstill of tourism (which catered for South Africans and Rhodesians) had amplified the problem of structural employment in the towns. The rural unemployed could not merely fall back on family agriculture since this was heavily dependent on cash income from wage work. Oxen and ploughs, farm implements, water reserves, etc. were normally paid for with wages from mine labour or other wage work. Furthermore, due to this cash inflow from wage income, a more interactive type of division of labour developed within the rural areas of southern Mozambique. Hence, peasants without oxen and plough would rent the services of peasants who did, and pay for it out of wage income. Brick-makers, carpenters, house-builders, tailors, mechanics were to be found among the middle peasantry who relied on these activities (usually acquired through mine labour) to supplement their income from farming. In a similar fashion, local transport and petty com-merce were sidelines of middle peasants stabilised by the influx of wage income. The reduction in mine labour employment deeply affected the viability of this internal division of labour within the rural economy. Finally, the impact of the reduction in mine labour was not evenly spread among the peasantry, since only those who held valid work certificates from the recruitment agency could continue to go to the mines. Other peasants were cut off altogether. This introduced a sharp element of differentiation within the rural econonmy. Those who could continued to go to the mines not only had cash income but also a guaranteed access to commodities (including means of production), while within Mozambique shortages were rapidly turning into a goods famine. However, rural unemployment was not merely a phenomena of the south. In central Mozambique, wage work to Rhodesia dropped sharply with the closure of the border between Mozambique and Rhodesia since 1976, and as a result of the war situation which developed thereafter. As stated in above, the concentration of resources on the state sector further weakened the basis of family agriculture at a time when a considerable part of its cash income through wage labour was cut off. While the colonial situ-ation was characterised by persistent labour shortages within the rural economy and continued state intervention to keep labour cheap (through the imposition of forced labour and forced cultivation of crops as well as by fragmentation of labour markets to avoid competition for labour to drive up the wage levels), the post-independence situation became characterised by rural unemployment and an intensified flow of people from the rural areas to the towns in search of wage work. The priority accorded to investments led to the slow expansion in the supply of consumer goods and in 1981 it actually fell by eight per cent: six per cent." In The Agrarian Question in Socialist Transitions, 197–204. Routledge, 2013. http://dx.doi.org/10.4324/9780203043493-28.

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Conference papers on the topic "Drive-in restaurants"

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Sun, Julian, and Ang Li. "An Intelligent Recommendation Platform that Utilizes Artificial Intelligence to Drive People to Make Better Food Decisions." In 11th International Conference on Signal Image Processing and Multimedia. Academy and Industry Research Collaboration Center (AIRCC), 2023. http://dx.doi.org/10.5121/csit.2023.130911.

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People are often given options on restaurants to eat at and are also given the ratings of those restaurants. However, the ratings can sometimes be rather similar and hard to choose from, and it can also be hard to find a restaurant that suits a person's special needs, and people often eat at a singular place once they find a good restaurant; we want to change that by trying to encourage people to try new restaurants. While our idea isn't original, we still decided to add it to the list of probably hundreds of sites out there that do the same thing. We made a restaurant recommendation with one purpose in mind, to gather data from restaurants and share that data with everyone. We used many methods to get that data, create a user interface, and add that data to the site so everyone can use it. This project had originated from another idea for a Roblox sniping site which I was told was a bit too advanced and was suggested something similar in design. A restaurant recommender and a Roblox sniping site are similar in the way they both use web scraping. Web scraping is the ability of a website to get the code from other sites. Our restaurant recommender gets data from Yelp to add to our database in the way that a Roblox sniping site can get information from the Roblox catalog to display to people to see when there's a good bargain. The restaurant recommender uses the data it gets to give recommendations for a better restaurant and it gives the 3 worst reviews on the restaurant, which are to highlight some of the potential flaws of the input restaurant. The main pieces of data the recommender gets are the restaurant genre for people to see what kind of restaurant it is, the restaurant region to see what type of food the restaurant serves, the restaurant type to see if its a bar or restaurant or what type it is, the restaurant's overall rating to see how good the restaurant is, and the Yelp page of the restaurant, for a deeper look into the restaurant itself. We then use the data to get a better restaurant. We use the restaurant type, region, and genre to find a similar restaurant, and we use the rating to find a restaurant with a better rating. We used many libraries and coding languages to build our site. We used HTML and CSS to build the user interface, we used Python to run the server we were using and build the web scraper, and then we used csv for the database containing all the data. We used beautiful soup to organize the data, and we used requests to get user input. We used pandas for the data analysis and we used sklearn to build the predictor for a better restaurant.
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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 private nature of the closed jury has slowly permeated to take the familiar format of the design review today, which involves a student presentation with an ensuing critique by the jury. With a number of initiatives and programs that advocated for changes in the Architectural scene in the late 20th century - such as Cedric Price’s “Taskforce” at the AA that re-imagined a student’s capacity to drive thesis questions, Price’s Thinkbelt which captured architecture’s social responsibility in the 1960s, as well as Gordon Matta Clark’s experimental dinners at FOOD restaurant in SoHo, New York in the 1970s that demonstrated his concept of “Anarchitecture” – intellectual dialogue began to extend beyond formalized groups and traditional spaces of conversation. Paired with shifts in higher education, notably by Paulo Freire and Henry Giroux who developed the philosophy of Critical Pedagogy since the 1980s, Architectural pedagogy gradually shifted to foster a sense of organized social responsibility with agency towards civic change.
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Reports on the topic "Drive-in restaurants"

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Marchesi, Keenan, and Patrick W. (Patrick Wade) McLaughlin. Food-away-from-home acquisition trends throughout the COVID-19 pandemic. Washington, DC: USDA Economic Research Service, May 2023. http://dx.doi.org/10.32747/2023.8023697.ers.

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"The Coronavirus (COVID-19) pandemic and the ensuing policy responses disrupted how consumers in the United States acquired food away from home, and little is known about how they continued to access these goods. This report summarizes national-level trends in dollars U.S. consumers spent from December 2019-February 2020 through April-June 2022 at quick- and full-service restaurants by service mode (on-premise, drive-thru, delivery, and carry-out) and acquisition and ordering method. Results show that while on-premises (eating inside a restaurant) spending fell at quick- and full-service restaurants, spending at full-service restaurants remained much lower than pre-pandemic spending levels. USDA, Economic Research Service researchers found that consumers quickly adapted to other service modes, like delivery or drive-thru, and this offset many of the losses observed in spending at quick-service restaurants. The authors also observed that consumers increased spending via cell phone apps for carry-out and delivery orders at both types of restaurants relative to pre-pandemic spending. In short, while consumers' restaurant spending largely returned to pre-pandemic levels, many of the ways that consumers interacted with quick- and full-service restaurants immediately following the onset of the pandemic remained."
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