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Journal articles on the topic 'Family restaurant'

Author: Grafiati

Published: 4 June 2021

Last updated: 10 February 2022

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1

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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안혜림, 최지미, 김학선, and Sohn, Jeong-Min. "Brand Positioning Strategy of Franchise Family Restaurant." Culinary Science & Hospitality Research 21, no. 4 (2015): 339–48. http://dx.doi.org/10.20878/cshr.2015.21.4.024.

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안혜림, 최지미, 김학선, and Sohn, Jeong-Min. "Brand Positioning Strategy of Franchise Family Restaurant." Culinary Science & Hospitality Research 21, no. 4 (2015): 339–48. http://dx.doi.org/10.20878/cshr.2015.21.4.024024024.

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DiPietro, Robin, Drew Martin, and Thomas Pratt. "Understanding employee longevity in independent fine dining restaurants." International Journal of Contemporary Hospitality Management 31, no. 10 (2019): 4062–85. http://dx.doi.org/10.1108/ijchm-10-2018-0869.

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Purpose This paper aims to investigate talent management (TM) practices of independent fine dining restaurant (FDR) organizations and explores why employee retention rates in FDRs are higher than other restaurants. This research adds to the TM literature by surfacing attitudes and influences that lead to employee retention. Design/methodology/approach The present study collects data using McCracken’s (1988) long interview method to provide insights into value similarities and differences between employees and independent restaurant managers. Fourteen interviews at two independent FDRs inform t

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Romaniv, Oksana, Halyna Tarasiuk, and Illya Korniychuk. "CONSUMER BEHAVIOR IN THE MARKET OF RESTAURANT SERVICES OF ZHYTOMYR." GEOGRAPHY AND TOURISM, no. 45 (2018): 100–111. http://dx.doi.org/10.17721/2308-135x.2019.45.100-111.

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The purpose of this research is to establish the principles of consumer behavior in the market of restaurant services of Zhytomyr and to segment the market of consumers of restaurant business services of the city on a number of criteria to provide producers with reliable information about the structure of demand, tastes and desires of consumers. Such information should be the basis for creating a restaurant product that will maximally meet the requirements of the market. The research methodology includes marketing research methods. These methods were applied by conducting an online survey of p

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Graham, Emily, and Leann Mischel. "Continuing the Legacy at Nordic Lodge: Succession Planning at an Iconic Family-Owned Restaurant." Entrepreneurship Education and Pedagogy 2, no. 3 (2019): 245–54. http://dx.doi.org/10.1177/2515127418819502.

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The Nordic Lodge is an iconic family-owned restaurant located in Charlestown, Rhode Island. The restaurant is equally owned by third-generation siblings Nancy Log, Lisa Brown, and Steve Persson. Steve’s wife, Lorna, also helps to manage the restaurant. It is established as a private corporation with both voting and nonvoting stock. The current generation is not ready to retire but recognizes the need to set up a succession plan. They realize that a good plan will take several years to put in place and want to ensure that the legacy of the restaurant continues. There are presently eight childre

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Kim, Min-Seong, and Jihye Kim. "Linking marketing mix elements to passion-driven behavior toward a brand." International Journal of Contemporary Hospitality Management 30, no. 10 (2018): 3040–58. http://dx.doi.org/10.1108/ijchm-10-2017-0630.

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PurposeThis study aims to investigate the relationships among perceptions of advertising, sales promotions, brand prestige and brand love, as well as the development of passion-driven behavior among family restaurant customers. Based on the well-established framework of marketing mix elements and brand, this study proposes and tests a research model that attempts to understand the inter-relationships between the two dimensions of advertising (i.e. advertising spending and attitudes toward advertisement), two dimensions of sales promotions (i.e. monetary promotion and non-monetary promotion), b

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steinberg, ellen f., and jack h. prost. "A Menu and a Mystery: The Case of the 1834 Delmonico Bill of Fare." Gastronomica 8, no. 2 (2008): 40–50. http://dx.doi.org/10.1525/gfc.2008.8.2.40.

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The one document in the history of American cuisine that is probably cited more frequently than any other is the so-called ““1834 Delmonico menu”” that situates an early Delmonico restaurant at 494 Pearl Street in Manhattan. Allegedly printed in 1834, this bill of fare is often touted as the first restaurant menu printed in America. It has been mentioned in a variety of other contexts, too: in histories of Delmonico's restaurant and of that quintessential ““American”” food, the hamburger, in discussions about the semantics of menu language, and as an illustration of early menu design. The pric

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Kim, Eun-Ju, Dehyun Shon, and Yong-Ki Lee. "The Comparison of Impacts of In-Restaurant Environment on Perceived Store Quality in Family Restaurant Context." International Journal of Tourism Sciences 3, no. 2 (2003): 115–32. http://dx.doi.org/10.1080/15980634.2003.11434553.

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Kim, Kyung-Kyu, Seo-Yun Chris Choi, and Sung-Yul Ryoo. "Developing Ubiquitous Computing Service Model for Family Restaurant Management." International Journal of Contents 5, no. 2 (2009): 20–25. http://dx.doi.org/10.5392/ijoc.2009.5.2.020.

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Majid, Mohd Aliff Abdul, Mohd Azuan Mohd Alias, Azlina Samsudin, and Chemah Tamby Chik. "Assessing Customer-based Brand Equity Ratings in Family Restaurant." Procedia Economics and Finance 37 (2016): 183–89. http://dx.doi.org/10.1016/s2212-5671(16)30111-3.

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Labrecque, JoAnne, and Line Ricard. "Children's influence on family decision-making: a restaurant study." Journal of Business Research 54, no. 2 (2001): 173–76. http://dx.doi.org/10.1016/s0148-2963(99)00088-0.

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Nandini, A. Satya, and R. Ganesh Kumar. "Green Kitchen Family Restaurant: Managing the New Age Customer." South Asian Journal of Business and Management Cases 8, no. 2 (2019): 155–66. http://dx.doi.org/10.1177/2277977919833768.

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This case study presents a stormy incident at Green Kitchen Family Restaurant (GKFR) about a service delay. A group of customers came to the restaurant after a tiresome journey and the hunger was visible on their faces. After taking the order, the steward usually briefs the customer about the delivery time. As the steward who handled that table was a newcomer and he missed informing them the delivery time. The peak hour rush on that day was just that they had to wait for a little extra than usual. This aggravated the anger of the customer which resulted in a poor feedback and a complaint poste

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Wen, Tao, Tong Qin, and Raymond R. Liu. "The impact of nostalgic emotion on brand trust and brand attachment." Asia Pacific Journal of Marketing and Logistics 31, no. 4 (2019): 1118–37. http://dx.doi.org/10.1108/apjml-09-2018-0390.

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Purpose The purpose of this paper is to make up the deficiency of theoretical research in nostalgic marketing and is helpful for the original theories of brand marketing and experiential marketing to deepen further. Design/methodology/approach The paper uses the approach of the empirical study. Based on the literature review, a theoretical model of the impact of nostalgic emotion (NE) on brand trust and brand attachment is constructed and corresponding research hypotheses are proposed. Then nostalgia-themed restaurants are selected to complete a questionnaire survey, and SPSS22.0 and LISREL8.7

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Wibawanto, Sigit. "PERAN KELUARGA DALAM PERILAKU PEMBELIAN HEDONIS." Fokus Bisnis : Media Pengkajian Manajemen dan Akuntansi 17, no. 2 (2019): 1–14. http://dx.doi.org/10.32639/fokusbisnis.v17i2.228.

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This study aims to examine the structure of the family's role in the lifestyle of hedonism and its influence on the consumer purchasing process. Observation activities are carried out at modern markets and cafes/ restaurants in Kebumen district. This research paradigm discusses aspects of consumer behavior and marketing research regarding consumer behavior and purchasing decisions that vary and reflect the hedonic dimension. This descriptive qualitative research conducted with the purpose to understand the meaning symbolized by each family's behavior according to the family's own perspective.

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Ferrante, Mackenzie J., Juliana Goldsmith, Sara Tauriello, Leonard H. Epstein, Lucia A. Leone, and Stephanie Anzman-Frasca. "Food Acquisition and Daily Life for U.S. Families with 4- to 8-Year-Old Children during COVID-19: Findings from a Nationally Representative Survey." International Journal of Environmental Research and Public Health 18, no. 4 (2021): 1734. http://dx.doi.org/10.3390/ijerph18041734.

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Evidence of short-term impacts of the coronavirus disease 2019 (COVID-19) pandemic on family life is emerging. Continued research can shed light on potential longer-term impacts. An online survey of U.S. parents with 4- to 8-year-old children (n = 1000) was administered in October 2020. The survey examined parent-reported impacts of COVID-19 on lifestyle (e.g., work, child-care, grocery shopping), as well as current family food acquisition and eating behaviors (e.g., cooking, restaurant use). Descriptive statistics were calculated, incorporating sampling weights based on sociodemographics. In

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Davis, Stephen F., Brian Schrader, Teri R. Richardson, Jason P. Kring, and Jamie C. Kieffer. "Restaurant Servers Influence Tipping Behavior." Psychological Reports 83, no. 1 (1998): 223–26. http://dx.doi.org/10.2466/pr0.1998.83.1.223.

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12 waiters and waitresses from a small Midwestern town and 16 waiters and waitresses from a large urban area participated in an experiment to assess whether larger tips were given when they stood erect or squatted when taking orders. Using an A-B-A-B research design, waiters and waitresses alternately stood and squatted for a 4-wk. period while taking orders at lunch and dinner. The research was conducted in moderately priced, family-style restaurants. Analysis indicated that significantly higher tips were given (a) at dinner than lunch, (b) in the urban area, (c) to female servers, and (d) wh

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Castro, Iana A., Christine B. Williams, Hala Madanat, et al. "Food ordering for children in restaurants: multiple sources of influence on decision making." Public Health Nutrition 19, no. 13 (2016): 2404–9. http://dx.doi.org/10.1017/s1368980016001403.

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AbstractObjectiveRestaurants are playing an increasingly important role in children’s dietary intake. Interventions to promote healthy ordering in restaurants have primarily targeted adults. Much remains unknown about how to influence ordering for and by children. Using an ecological lens, the present study sought to identify sources of influence on ordering behaviour for and by children in restaurants.DesignA mixed-methods study was conducted using unobtrusive observations of dining parties with children and post-order interviews. Observational data included: child’s gender, person ordering f

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guttman, naomi, and roberta l. krueger. "Utica Greens: Central New York's Italian-American Specialty." Gastronomica 9, no. 3 (2009): 63–67. http://dx.doi.org/10.1525/gfc.2009.9.3.63.

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In a cuisine known best for its ample portions of pasta and in a cold climate favoring hearty food, Utica Greens, a méélange of sautééed escarole, cherry peppers, garlic, cheese, prosciutto, breadcrumbs and olive oil, has become a regional specialty. ““Greens”” now appear on the menu of virtually every Italian-American restaurant in Utica and can be found on buffet tables at receptions and potlucks in the surrounding area. Incorporating interviews with chefs and household cooks, this article charts the history of Utica Greens from its origins as a humble dish prepared in Italian-American famil

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KIMURA, Yuki, Kengo SHIMIZU, Tetsuya TSUBOI, et al. "An approach to cooking process scheduling for a family restaurant." Journal of Advanced Mechanical Design, Systems, and Manufacturing 12, no. 3 (2018): JAMDSM0076. http://dx.doi.org/10.1299/jamdsm.2018jamdsm0076.

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McDowall, Siriporn, and Weijia Jia. "Dining satisfaction with quick service restaurants among college students." Events and Tourism Review 4, no. 1 (2021): 14–29. http://dx.doi.org/10.18060/25392.

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The purposes of this research were to investigate the reasons why college students enjoy fast food and why fast food is popular among college students. There were 313 respondents participating in this study. The majority of them were male, between 18-24 years of age, single, and they were freshmen and sophomores. On average, they visited the restaurant 3 times a week. Friends and family were their major source of information, followed by drive-by, the restaurant sign, social media, and billboard. Respondents were most satisfied with billing was accurate, operation hours were convenient, receiv

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Wildes, Vivienne J. "Stigma in Food Service Work: How it Affects Restaurant Servers' Intention to Stay in the Business or Recommend a Job to Another." Tourism and Hospitality Research 5, no. 3 (2005): 213–33. http://dx.doi.org/10.1057/palgrave.thr.6040022.

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Researchers have separately discussed the relationships between stereotype behaviour and behavioural intent. Other researchers have described the negative image of service work. The research for this study explored the notion that occupational stigma caused people to leave their jobs as restaurant servers. Two hundred and forty-one restaurant servers completed the Stigma Consciousness Questionnaire (SCQ) to provide mean scores on both individual and group levels for the expectation of being stereotyped because of their job as food servers. Regression analysis provides data indicating that rest

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Clark, Diana. "364 Branded Beef Program Response to COVID-19." Journal of Animal Science 98, Supplement_4 (2020): 98. http://dx.doi.org/10.1093/jas/skaa278.179.

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Abstract Travel halted. Consumer habits changed. Marketing strategies adjusted. Restaurants closed. Future projections deleted. All of this occurred in the food industry, and many others like it, once COVID-19 spread. As the leading brand of Angus beef, it shifted what it needed to in order to offer more support to its foodservice distribution, retail, restaurant and international partners. The Certified Angus Beef ® brand’s purpose has always been to promote high-quality beef brought to tables by family farmers and ranchers. While that still rings true, the pandemic has shed a light on how ev

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Chen, Fei, Erna Andajani, and Juliani Dyah T. "EFFECT OF QUALITY AND VALUE OF BEHAVIOR ATTENTION CUSTOMERS RESTAURANT BONCAFE STEAK MANYAR." Journal of Economics and Business 2, no. 1 (2018): 35–45. http://dx.doi.org/10.25170/jebi.v2i1.28.

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Nowdays in Indonesia, family restaurants gaining more popularity and become the most favourite place to eat for Indonesian families. The purpose of this study is to know whether service quality, food quality, and price value of Boncafe Steak and Ice Cream Manyar restaurant will effect customer satisfaction and will effect behavioral intentions of theconsumens that have visited and dine in the restaurant before. Aside from that this study also examine whether consumers satisfaction will make the consumers want to visit Boncafe Steak and Ice Cream Manyar restaurant again.The study of this resear

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Warshaw, Hope S. "America eats out: Nutrition in the chain and family restaurant industry." Journal of the American Dietetic Association 93, no. 1 (1993): 17–20. http://dx.doi.org/10.1016/0002-8223(93)92124-g.

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Lim, Se Hun. "Relationships between Customer Value and Performance : Focusing on Family Restaurant Websites." Journal of the Korea society of IT services 12, no. 1 (2013): 215–27. http://dx.doi.org/10.9716/kits.2013.12.1.215.

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Lam, Tsz-sum, Chi-hong Wong, Wing-hang Lam, et al. "Coronavirus disease 2019 (COVID-19) outbreak during a Chinese New Year dinner in a restaurant, Hong Kong SAR (China), 2020." Western Pacific Surveillance and Response Journal 12, no. 1 (2021): 32–34. http://dx.doi.org/10.5365/wpsar.2020.11.2.006.

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We reported a local family cluster of 6 confirmed COVID-19 cases, among 29 attendees of a Chinese New Year family dinner gathering in a restaurant, with 1 additional case from secondary transmission. The public should maintain social distancing at all times during the COVID-19 pandemic.

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Finlay, Jessica M., Philippa Clarke, Mike Esposito, Iris Gomez-Lopez, Suzanne Judd, and Virginia Wadley. "FAST-FOOD RESTAURANTS: A NEIGHBORHOOD RESOURCE FOR COGNITIVE FUNCTION AMONG AGING AMERICANS?" Innovation in Aging 3, Supplement_1 (2019): S27. http://dx.doi.org/10.1093/geroni/igz038.103.

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Abstract In this exploratory mixed-methods sequential design study, interviews with 125 adults aged 55-92 (mean age 71) living in the Minneapolis (Minnesota) metropolitan area suggest that large-chain fast-food restaurants such as McDonald’s may serve as reservoirs of cognitive function. Thematic analysis revealed perceived benefits of fast-food settings for older adults including familiarity and comfort; affordability; sociability with friends, family, staff, and customers; and entertainment (e.g., newspapers, crosswords). To further test these observations, we analyzed data from urban and su

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Pamungkas, Lukas Sangka, and Lasmono Tri Sunaryanto. "ANALISIS DAMPAK KEPEMILIKAN MODAL SOSIAL TERHADAP KEBERLANGSUNGAN INDUSTRI KECIL DI RUMAH MAKAN NISWA." Jurnal Sosial Ekonomi Pertanian 15, no. 1 (2019): 71. http://dx.doi.org/10.20956/jsep.v15i1.6377.

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The research purposes 1) Analyzing the social capital used by a business owner. That’s seen in social capital forms; bonding social capital, bridging social capital, and linking social capital. 2) Knowing the social capital ownership impact against the sustainability of small industry in niswa’s restaurant. The selection of research locations was conducted deliberately with consideration of the restaurant as a kind of a restaurant run by some family members in Salatiga and is a form of bonding social capital. It uses a qualitative method with descriptive design. A collected word or text inform

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Setyo Koenhardono, Eddy, Sardono Sarwito, RO Saut Gurning, et al. "Development of Ecotourism Floating Restaurant in Surabaya City." MATEC Web of Conferences 177 (2018): 01010. http://dx.doi.org/10.1051/matecconf/201817701010.

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In the 18th century, Kalimas’s river serves as a workspace, marketing space, and transportation routes for residents of Surabaya. Although the current condition of Kalimas river has changed a lot, but Kalimas’s river has good potential of water tourism and transportation facilities. Therefore, the Surabaya city government setup a policy to revitalize the Kalimas’s River. The submarine monument area as one of Surabaya's landmarks next to Kalimas’s River will be developed as a 'Riverside Center Business Center'. One feasible way to support the city government program is the development of a floa

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송승헌 and Jang,Hyuk-Rae. "Effects of Empowerment on Trust, and Organizational Effectiveness of Family Restaurant Employees." FoodService Industry Journal 9, no. 1 (2013): 15–31. http://dx.doi.org/10.22509/kfsa.2013.9.1.002.

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김영찬. "An Analysis on Brand Awareness in the Western style Franchise Family Restaurant." Culinary Science & Hospitality Research 13, no. 4 (2007): 31–44. http://dx.doi.org/10.20878/cshr.2007.13.4.003.

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김영찬. "An Analysis on Brand Awareness in the Western style Franchise Family Restaurant." Culinary Science & Hospitality Research 13, no. 4 (2007): 31–44. http://dx.doi.org/10.20878/cshr.2007.13.4.003003003.

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Eden, Jason. "Research Note: How Routinization Affects Power Dynamics at a Family Restaurant Chain." Journal of Foodservice Business Research 12, no. 1 (2009): 84–94. http://dx.doi.org/10.1080/15378020802672147.

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Guzmán López, Artemiza, and María de Lourdes Cárcamo Solís. "The assessment of quality in service: case study “Los Fresnos Family Restaurant”." Acta Universitaria 24, no. 3 (2014): 35. http://dx.doi.org/10.15174/au.2014.503.

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Albrecht, Michael Mario. "‘When You’re Here, You’re Family’: Culinary Tourism and the Olive Garden Restaurant." Tourist Studies 11, no. 2 (2011): 99–113. http://dx.doi.org/10.1177/1468797611424938.

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Vaughn, Bobbie J., Diane Wilson, and Glen Dunlap. "Family-Centered Intervention to Resolve Problem Behaviors in a Fast-Food Restaurant." Journal of Positive Behavior Interventions 4, no. 1 (2002): 38–45. http://dx.doi.org/10.1177/109830070200400107.

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Shaikh, Abdul Rehman, and Asad Ali Qazi. "New branch establishment – Keerthar Food Restaurant." Emerald Emerging Markets Case Studies 10, no. 2 (2020): 1–20. http://dx.doi.org/10.1108/eemcs-05-2019-0140.

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Learning outcomes The learning outcomes are as follows: to understand and develop the framework for the selection of location; to understand the resource-based theory (RBT) of entrepreneurship and develop the framework for RBT; to project a firm’s growth path in terms of achieving size; to analyze the important obstacles for same; and to calculate and forecast accurate market demand and customer footfall. Case overview/synopsis Abdul Jabbar Soomro recently quit his corporate job to achieve one of his dreams. He had always wanted to establish his own business venture and to be a successful entr

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김형준. "Impacts of Perceived Quality on Customer Satisfaction and Revisit Intention in Family Restaurant." FoodService Industry Journal 7, no. 1 (2011): 107–23. http://dx.doi.org/10.22509/kfsa.2011.7.1.007.

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Pokharel, Dhruba Raj. "Entrepreneurial Process: A Case of Deep Jyoti Family Resort and Restaurant Pvt. Ltd." Pravaha 24, no. 1 (2018): 50–57. http://dx.doi.org/10.3126/pravaha.v24i1.20225.

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This paper carries the empirical as well as conceptual review regarding the entrepreneurial process and attempts to explore the entrepreneurial process in the tourism and hospitality enterprise creation in semi-urban area of Nepal. Pravaha Vol. 24, No. 1, 2018, Page: 50-57

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Lim, Changseob. "The Relationship among Physical Environment, Brand Image, and Brand Loyaty of Family Restaurant." Journal of Tourism Management Research 24, no. 3 (2020): 725–48. http://dx.doi.org/10.18604/tmro.2020.24.3.33.

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