Relevant bibliographies by topics / Family restaurant

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

Academic literature on the topic 'Family restaurant'

Author: Grafiati
Published: 4 June 2021
Last updated: 10 February 2022

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Journal articles on the topic "Family restaurant"

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Anwar, Citra Rosalyn. "Fast Food: Gaya Hidup dan Promosi Makanan Siap Saji." ETNOSIA : Jurnal Etnografi Indonesia 1, no. 2 (2017): 54. http://dx.doi.org/10.31947/etnosia.v1i2.1615.

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As the capital city of South Sulawesi, Makassar’s economy has developed significantly. This is accompanied by mushrooming of food industry, such as catering, cafetaria and restaurant, including fast food restaurant, which can be seen from the increase number of such industry in many corners of the city. This article deals with how fast food restaurant has changed people’s life style and how such restaurant is promoted in various ways by different agents. Fast food restaurants have well developed—particularly in terms of variation of menu, taste, restaurant facilities, and services—and this has
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Kellershohn, Julie, Keith Walley, Bettina West, and Frank Vriesekoop. "Young consumers in fast food restaurants: technology, toys and family time." Young Consumers 19, no. 1 (2018): 105–18. http://dx.doi.org/10.1108/yc-08-2017-00731.

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Purpose The purpose of the study was to further our understanding of in-restaurant family behaviors using an ethnographic study of families with children (at least one child from 2 to 12 years old) dining in fast food restaurants. Design/methodology/approach This study includes an unobtrusive, direct observational study of family fast food restaurant behaviour, including use of mobile technology, toys and indoor play area. Ordering and dining behaviours include field notes and enumeration of activity times for 300 families (450 children). Findings The food ordering process was rapid (<6 min
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Erdis, Cindy, and Michael Du Toit. "Household Life Cycle: The Case Of Customer Satisfaction In Restaurants." International Business & Economics Research Journal (IBER) 13, no. 2 (2014): 335. http://dx.doi.org/10.19030/iber.v13i2.8450.

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The restaurant industry is rife with customers experiencing unacceptable levels of customer service, resulting in many customers often deciding to take their patronage elsewhere. Marketing researchers have long been investigating the influence of family on customer behaviour and satisfaction, but very limited research has been done on the influence of the family structure on customer satisfaction in restaurants. This article examines the influence of household life cycle on customer satisfaction in selected restaurants in the Tshwane area of Gauteng, South Africa. An empirical study was conduc
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Tiansong, Chen. "The Restaurant Family." Chinese Studies in History 36, no. 1 (2002): 74–77. http://dx.doi.org/10.2753/csh0009-4633360174.

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Cant, M. C., and C. Erdis. "Incorporating Customer Service Expectations In The Restaurant Industry: The Guide To Survival." Journal of Applied Business Research (JABR) 28, no. 5 (2012): 931. http://dx.doi.org/10.19030/jabr.v28i5.7235.

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<span style="font-family: Times New Roman; font-size: small;"> </span><p style="margin: 0in 0.5in 0pt; text-align: justify; text-indent: 0in; mso-pagination: none;" class="MsoBodyTextIndent"><span style="font-family: Times New Roman; font-size: x-small;">With the remarkable growth and economic contributions of the services industry, companies are finding that they need to focus on service to keep up with rising customer expectations and to compete effectively. Thus excellent customer service in a restaurant has the potential of differentiating the restaurant from compet
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Wu, Helen W., and Roland Sturm. "What's on the menu? A review of the energy and nutritional content of US chain restaurant menus." Public Health Nutrition 16, no. 1 (2012): 87–96. http://dx.doi.org/10.1017/s136898001200122x.

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AbstractObjectiveThe present study aimed to (i) describe the availability of nutrition information in major chain restaurants, (ii) document the energy and nutrient levels of menu items, (iii) evaluate relationships with restaurant characteristics, menu labelling and trans fat laws, and nutrition information accessibility, and (iv) compare energy and nutrient levels against industry-sponsored and government-issued nutrition criteria.DesignDescriptive statistics and multivariate regression analysis of the energy, total fat, saturated fat, trans fat, sodium, carbohydrate and protein levels of 28
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Macaskill, Lesley A., John J. M. Dwyer, Connie L. Uetrecht, and Carol Dombrow. "Eat Smart! Ontario's Healthy Restaurant Program: A Survey of Participating Restaurant Operators." Canadian Journal of Dietetic Practice and Research 64, no. 4 (2003): 202–7. http://dx.doi.org/10.3148/64.4.2003.202.

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Eat Smart! Ontario's Healthy Restaurant Program is a standard provincial health promotion program. Public health units grant an award of excellence to restaurants that meet designated standards in nutrition, food safety, and non-smoking seating. The purpose of this study was to assess whether program objectives for participating restaurant operators were achieved during the first year of program implementation, and to obtain operators’ recommendations for improving the program. Dillman's tailored design method was used to design a mail survey and implement it among participating operators (n =
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Gupta, Atul. "Sustainable Competitive Advantage In Service Operations: An Empirical Examination." Journal of Applied Business Research (JABR) 28, no. 4 (2012): 735. http://dx.doi.org/10.19030/jabr.v28i4.7056.

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<span style="font-family: Times New Roman; font-size: small;"> </span><p style="margin: 0in 0.5in 0pt; text-align: justify; mso-pagination: none; mso-layout-grid-align: none;" class="MsoNormal"><span style="font-size: 10pt;"><span style="font-family: Times New Roman;">This paper empirically examines the impact of environment friendly practices on restaurants in attracting customers.<span style="mso-spacerun: yes;"> </span>The restaurant industry is witnessing the green movement. Restaurant owners adopt green practices to their properties with the purpo
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Pettersson, Anette, and Christina Fjellström. "Restaurants as friends of the family: functions of restaurant visits in everyday life." Journal of Foodservice 18, no. 6 (2007): 207–17. http://dx.doi.org/10.1111/j.1745-4506.2007.00067.x.

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Ogawa, Mikako, Ayaka Tanaka, Keiichi Noda, Ayako Kawai, and Donald L. Amoroso. "Research on Food Allergy Information using Smart Mobile Media Devices to Enhance Communication at Restaurants." International Journal of E-Business Research 8, no. 3 (2012): 1–17. http://dx.doi.org/10.4018/jebr.2012070101.

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Dealing with food allergies in the restaurant industry is becoming important as more customers have needs and restaurants are concerned with corporate social responsibilitiy (CSR). This research discusses how to provide information to facilitate the communication between the restaurant industry that is interested in dealing with food allergies and the patient’s family who wants to enjoy eating at restaurants. The authors used a mixed method, combining qualitative and quantitative research, and divided the research into three steps (Creswell, 2008). First, the authors researched patients’ famil
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Dissertations / Theses on the topic "Family restaurant"

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Lucas, Tammira. "Marketing Strategies to Increase Sales in Small Family-Style Restaurant Businesses." ScholarWorks, 2018. https://scholarworks.waldenu.edu/dissertations/5020.

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Small business owners understand the advantages of using social media as a marketing tool; however, some of these owners do not leverage social media marketing strategies to increase sales. Small business owners who fail to implement social media marketing strategies minimizes the potential to gain new customers; thus, negatively impacting sales. The purpose of this qualitative multiple case study was to explore social media marketing strategies used by five small family-style restaurants in Maryland. Berry's relationship marketing theory was the conceptual framework for this study. Data colle
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Hamdy, Ronald C., Amber Kinser, Tracey Kendall-Wilson, Audrey Depelteau, and Kathleen Whalen. "Impulsive, Disinhibited Behavior—Dining in a Restaurant." Digital Commons @ East Tennessee State University, 2018. https://dc.etsu.edu/etsu-works/2732.

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Dining in a restaurant with a loved one who has dementia can be an ordeal, especially if the expectations of the caregiver do not match those of the patient and the restaurant environment is not suitable for patients with dementia. The size of the dining area, lighting, background music or noise, décor of the room, number of customers, variety of the items on the menu, number of plates and cutlery on the table, in addition to flowers, candles, and other decorations on the table are all potent distractors. There are so many stimuli; the patient can be overwhelmed with information overload and n
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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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Lee, Sangtak. "The Relationship Between Perceived Health, Health Attitudes, and Healthy Offerings for Seniors at a Family Restaurant." Thesis, Virginia Tech, 2009. http://hdl.handle.net/10919/42760.

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Personal health can influence all aspects of customer behavior and this influence is more manifest within the senior market segment. Health issues also greatly impact the restaurant industry. Therefore, the purpose of this study was to investigate how health status and health attitude influence family restaurant selection criteria. In order to measure selfrated health status and health attitude for seniors, the Health Perceptions Questionnaire(HPQ) and the Perceived Health competence Scale (PHCS) were used. Most senior participants reported that health-related family restaurant selection crite
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Green, Yvette Nicole Julia. "An Exploatory Investigation of the Sales Forecasting Process in the Casual Theme and Family Dining Segments of Commercial Restaurant Corporations." Diss., Virginia Tech, 2001. http://hdl.handle.net/10919/26139.

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Sales forecasting is an essential tool for the planning function of corporate restaurant management. Accurate sales forecasts allow functional areas, such as marketing, advertising, human resources, and finance, to effectively develop programs to advance the company. Examples of these programs include budgets, promotion and advertising campaigns, training programs, and capital equipment proposals. Research in restaurant sales forecasting will aid restaurant corporations in properly allocating resources for more efficient utilization. Utilizing a descriptive sales forecasting benchmarking mo
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Lyčková, Kateřina. "Velká příležitost pro městský zámek." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2017. http://www.nusl.cz/ntk/nusl-355005.

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The study deals with the reconstruction and new functional use of the castle in Hrušovany nad Jevišovkou. He is currently unused and disillusioned. The owner of the castle is the town of Hrušovany nad Jevišovkou. City leadership takes steps to save the building. The proposal takes into account the city's wishes regarding the use of the building and the arrangement of dispositions is designed to meet today's operational requirements. The design tries to highlight the architectural values of the castle and offers a dignified use of this monument.
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Potter, Elizabeth Katherine. "Do family-style restaurants support, protect and promote breastfeeding?" Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/tape17/PQDD_0027/MQ33260.pdf.

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Harbo, Kristoffer. "Tell me what you eat, and I will tell you where you think you are." Thesis, Linköpings universitet, Institutionen för samhälls- och välfärdsstudier, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-71521.

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In the growing multiculturalism of Swedish society, we see a significant amount of citizens of various heritages experience difficulty when venturing into the Swedish labor market. These difficulties have been explained earlier by either cultural or structural factors. The cultural factors state that individuals raised outside of the traditional ―Swedish‖ culture have greater difficulty in understanding the subtle idiomatic properties of the Swedish labor market. On the other hand, the structural factors state that it is the deficiency in Swedish language and education that stand as the main o
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Zálešák, Roman. "Rodinné vinařství VILARO, Velké Bílovice." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2017. http://www.nusl.cz/ntk/nusl-265592.

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This thesis describes the design of a project Family Winery VILARO in Velké Bílovice. It consists of two objects. The first is a guesthouse with a restaurant and the second is a production building with a tasting room. The guesthouse is submitted in the stage of building design. Production facility, a winery, is discussed further as the implementation project. The winery is located in a slightly sloped terrain. It has one partially cellared ground floor. The roof is atypical, one part is sloped triple-coated shed roof, second part is flat with stabilizing layer. The support systém mainly consi
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Zanini, Elaine de Oliveira. "Prospectiva estratégica para análise da interação entre os programas e variáveis relacionadas aos restaurantes populares: um estudo de caso no município de Toledo." Universidade Estadual do Oeste do Parana, 2016. http://tede.unioeste.br:8080/tede/handle/tede/2211.

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Made available in DSpace on 2017-07-10T18:33:31Z (GMT). No. of bitstreams: 1 Elaine de Oliveira Zanini.pdf: 2926102 bytes, checksum: 7e917493ef40894cf5495b4c6b61cf0d (MD5) Previous issue date: 2016-03-10<br>This study aimed to verify the interaction between programs and variables related to popular restaurants in the city of Toledo / PR is responsible for its good performance factor in the city of Toledo, this performance demonstrated by the large number of feasible units in the city. In the first stage of the research the Delphi technique was used to select respondents, the programs and the
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Books on the topic "Family restaurant"

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Foster, Jill. The family welcome pub & restaurant guide. Queen Anne Press, 1992.

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Foster, Jill. The Family Welcome pub & restaurant guide 1991. Queen Anne P., 1991.

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Tyler, Anne. Dinner at the Homesick Restaurant. Compass Press, 2002.

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Shake, Chris. 50 years of Shake family traditions & treasured recipes: Old Fisherman's Grotto, The Fish Hopper, Monterey, California. Printworx, 2006.

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Tyler, Anne. Dinner at the Homesick Restaurant. Ballantine Books, 2005.

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Tyler, Anne. Dinner at the Homesick Restaurant. Berkley Books, 1986.

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The healthy eater's guide to family & chain restaurants: What to eat in over 100 restaurant chains across America. Chronimed Pub., 1993.

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Council, Mildred. Mama Dip's family cookbook. University of North Carolina Press, 2005.

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Peel, Mark. New classic family dinners. John Wiley & Sons, 2009.

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Foster, J. Emily. The legend of Barjo Restaurant: The life of Josephine McAllister Stone. MeJeffEmy Editions, 2001.

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Book chapters on the topic "Family restaurant"

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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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Brännback, Malin, and Alan L. Carsrud. "Thai Rolls Restaurants: Growth and Delegating Control to Nonfamily Management." In Family Firms. Springer New York, 2012. http://dx.doi.org/10.1007/978-1-4614-6046-6_4.

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Bonotti, Matteo, and Steven T. Zech. "The Human, Economic, Social, and Political Costs of COVID-19." In Recovering Civility during COVID-19. Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-33-6706-7_1.

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AbstractThis chapter provides an overview of the human, economic, social, and political costs of COVID-19. The pandemic has had immediate negative health effects and is likely to also cause long-term health problems. In addition to economic repercussions across numerous sectors, COVID-19 has also had significant social and political effects. The chapter focuses on the strains that the pandemic has imposed on relationships between family members, friends, and romantic partners. It shows how COVID-19 has changed social practices in various everyday environments (e.g. restaurants, cafes, public transport), as the public has been forced to reimagine spaces and how to interact within them in ways that comply with new social distancing norms. The chapter also illustrates many of the political implications of COVID-19, including the way it has exacerbated ongoing political conflicts within and between states, compounded pre-existing international problems related to the movement of people, and affected levels of trust and political participation.
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"YKKO: A FAMILY BUSINESS, A FAMILY RESTAURANT." In An Insider View to Doing Business in Myanmar. WORLD SCIENTIFIC, 2021. http://dx.doi.org/10.1142/9789811240034_0006.

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Hernandez, Michael. "Forming Family Identity in an American Chinese Restaurant." In The Restaurants Book. Oxford International Publishers Ltd, 2007. http://dx.doi.org/10.5040/9781350044913_ch-002.

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Elim, Wong Yee Lam. "Family, Everyday Life, and the Making-up of Society." In Contemporary Practices of Citizenship in Asia and the West. Amsterdam University Press, 2020. http://dx.doi.org/10.5117/9789462984721_ch07.

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Home in Chinese (jia 家), means more than just a living space for human beings, it is where a family belongs. This chapter examines how ‘families’ of Overseas Chinese, who started coming to Yokohama from 1860 onwards, created living space in the city, and how their jia became core components of its Chinatown. This paper introduces the connection between families, everyday life, and the making-up of an Overseas Chinese society in Japan. By taking the Cantonese Xie family as a case study, it shows how the life experiences of three generations, and their family restaurant, Shatenki, have played an important leadership role, and how the family’s active participation in Chinese culture-related activities demonstrates that jia has contributed to the development of Yokohama’s Chinatown.
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Forman, Evan M., and Meghan L. Butryn. "Session 9: Restaurant Eating; Handling Weekends and Special Occasions." In Effective Weight Loss. Oxford University Press, 2016. http://dx.doi.org/10.1093/med:psych/9780190232009.003.0009.

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This chapter (Session 9) provides strategies on navigating restaurant eating and weekends and special occasions without abandoning weight control goals. Specific strategies such as planning ahead, choosing food items wisely, setting goals, and seeking support from friends and family are discussed.
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Forman, Evan M., and Meghan L. Butryn. "Session 9: Restaurant Eating; Handling Weekends and Special Occasions." In Effective Weight Loss. Oxford University Press, 2016. http://dx.doi.org/10.1093/med:psych/9780190232023.003.0010.

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This chapter (Session 9) provides strategies on navigating restaurant eating and weekends and special occasions without abandoning weight control goals. Specific strategies such as planning ahead, choosing food items wisely, setting goals, and seeking support from friends and family are discussed.
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Majid, M., and C. Chik. "Assessing Customer-Based Brand Equity theory of repurchase intention in the family restaurant." In Hospitality and Tourism. CRC Press, 2013. http://dx.doi.org/10.1201/b16064-41.

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Perillán, José G. "Introduction-Reconstructing Scientific Pasts." In Science Between Myth and History. Oxford University Press, 2021. http://dx.doi.org/10.1093/oso/9780198864967.003.0001.

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The universe is made of stories, not of atoms.<sup>1</sup> —MURIEL RUKEYSER Graduate work in both physics and history taught me to use highly specialized research methods to rigorously search out truth and eradicate myths. In spring 2012, I brought this mindset with me as I sat down for lunch with physicist Pierre Hohenberg at the Apple Restaurant near Manhattan’s Washington Square Park. Pierre was a brilliant physicist and a family friend. Toward the end of his life, he was particularly invested in work on the foundations of quantum theory....
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Conference papers on the topic "Family restaurant"

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Julita, Rahel, Anastasya Silvana Asali, and Serli Wijaya. "Succession in Family Restaurant Business: An Intergenerational Perspective." In 2nd International Conference on Business and Management of Technology (ICONBMT 2020). Atlantis Press, 2021. http://dx.doi.org/10.2991/aebmr.k.210510.042.

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

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Hakka emigration has created many smaller communities worldwide; where some groups continued their migratory journey. One such example is the Hakkas, who first migrated to Calcutta and then moved on to Vienna and Toronto, clustering in a close-knit social network. In various sessions, Viennese Hakkas of all age groups were interviewed for their lifestories and linguistic practices. (a) The linguistic competence of the migrants includes Hakka, English and Indian (Hindi, Ben¬gali) but often rather little German; Hakka is important at the workplace (Chinese restaurants) and is transmitted in fami
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