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Journal articles on the topic 'Multi restaurant order'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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1

Borawake, Madhuri. "Development of Web-Based Multi-Restaurant Management System." International Scientific Journal of Engineering and Management 04, no. 04 (2025): 1–7. https://doi.org/10.55041/isjem02922.

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This research presents the design and development of a full-featured Multi-Restaurant Management Web Application aimed at revolutionizing how restaurants and users interact in a digital ecosystem. With the increasing demand for digital dining solutions and the growing popularity of food delivery and smart dining systems, our system offers a one-stop solution that bridges the gap between physical restaurant services and online convenience. Built using the MERN stack— MongoDB, Express.js, React.js, and Node.js—the platform offers a robust, scalable, and modular architecture. The application allo

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Gogu, Sandeep, Sudheendra Kurakula, K. Sreekala Dr., Poornima P., Musrat Sultana N., and A. Nagesh Dr. "Online Food Ordering Website." Recent Trends in Information Technology and its Application 8, no. 3 (2025): 46–55. https://doi.org/10.5281/zenodo.15532357.

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<em>In the rapidly expanding internet food ordering platform space, companies such as Swiggy and Zomato have changed the way consumers eat and buy food. But there is one big chokepoint in existing systems: the customer cannot order a composite order of products from more than one restaurant. There must be multiple orders, with a longer delivery cost, increased waiting time, and even fractured customer experience. Our project is intended to fill this gap by creating a new food ordering website online where people can order various foods from various restaurants in one combined order. </em> <em>

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Fang, Chin-Yi. "From the Total-Factor Framework to Food Cost Performance Disaggregation—Developing an Innovative Model to Enhance Menu Performance." Sustainability 12, no. 22 (2020): 9552. http://dx.doi.org/10.3390/su12229552.

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The menu serves as a form of advertisement and has also been recognized as an important marketing communication tool between restaurant and consumer. Extant literature have assessed the menu item performance by using the multi-factor efficiency index. However, there is a paucity of literature focusing on the efficiency disaggregation in order to improve the performance of individual food, labor, and other resources. The aim of this study was to determine the input targets for each menu item by comparing the efficiency frontier established by all menu items in two types of restaurant chains. In

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Dhungel, Bashu Dev, and Pitmbar Lamichhane. "Effects of Covid-19 in the Restaurant Industry of Kathmandu Valley." Journal of Nepalese Management and Research 4, no. 1 (2022): 14–22. http://dx.doi.org/10.3126/jnmr.v4i1.52777.

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This study has been conducted to analyze the effects of COVID lockdown on restaurant business in Koteshwor area of Kathmandu. It has used primary data in order to meet the basic objectives of the research and used simple descriptive analysis as well as correlation analysis. This study has used multi-staged sampling and collected the data from 30 restaurants among the 32% in Mahadevsthan area of Koteshwor-32, Kathmandu. The result conformed that COVID-19 lockdown has had a devastating effect in the business of restaurant industry. There are some positive aspects like the cleanliness and hygiene

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Wongso, Patrick, Freddy Handoko Istanto, and Maureen Nuradhi. "Perancangan Interior Hongkong Chinese Restaurant di Makassar." KREASI 1, no. 1 (2015): 92–100. http://dx.doi.org/10.37715/kreasi.v1i1.53.

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Designing Hong Kong-Chinese Restaurant Interior in Makassar Business development in Makassar city is progressing swiftly, especially in property sector, thus leading to better life style. Withthe improving life style, it affects the society demand of better interior design adapted to the current trend. Therefore, interior design consultants play an important role and it is getting difficult to find a great consultant nowadays.With the accelerating growth in property sector as well as the life style of Makassar people, it creates an opportunity for Patrick Wongso Interior Consultant to establis

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Adharsh, Maddipatla, Chandan B. N, Kolakaru Vishnu Vardhan, and ,. Jathin B S. "CUSTOMER SUPPORT CHATBOT WITH ML FOR RESTAURANT." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 09, no. 01 (2025): 1–9. https://doi.org/10.55041/ijsrem40554.

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This project introduces a machine learning- powered chatbot to assist customer in resolving queries related to Order Food in Restaurant offering seamless interaction and an enhanced customer experience. Key features include interactive menu browsing, cart management, and order placement for delivery or pickup, supported by real-time order tracking and personalised recommendations using natural language processing (NLP). The chatbot also offers voice-to-text functionality for accessibility, multi-language support, advanced payment integration, and a loyalty rewards system. An admin panel facili

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Adharsh, Maddipatla. "“Customer Support Chatbot with MI for Restaurant”." INTERNATIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 09, no. 05 (2025): 1–9. https://doi.org/10.55041/ijsrem47912.

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Abstract- This project introduces a machine learning- powered chatbot to assist customer in resolving queries related to Order Food in Restaurant offering seamless interaction and an enhanced customer experience. Key features include interactive menu browsing, cart management, and order placement for delivery or pickup, supported by real-time order tracking and personalised recommendations using natural language processing (NLP). The chatbot also offers voice-to-text functionality for accessibility, multi-language support, advanced payment integration, and a loyalty rewards system. An admin pa

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Volosova, Nataliia, Nataliia Stebliuk, Andriy Pylypenko, Vladyslav Riabovolenko, Natalia Nebaba, and Maxim Korneyev. "DETERMINATION OF COMPETITIVE POSITIONS IN MARKETING ACTIVITIES OF RESTAURANT BUSINESS ENTERPRISES BY MEANS OF MATHEMATICAL MODELLING." Financial and credit activity problems of theory and practice 1, no. 60 (2025): 309–22. https://doi.org/10.55643/fcaptp.1.60.2025.4639.

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The article proposes a solution to the scientific task, which consists of determining the competitive positions of restaurant business enterprises using mathematical modelling. The importance of its use for evaluating the competitiveness of restaurant business enterprises is emphasized, which provides the possibility and feasibility of carrying out a number of changes related to the reorientation of the enterprise to strategic advantages. The purpose of the work is to justify and improve methodological approaches for determining competitive advantages and marketing strategies of restaurant bus

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Aprillia, Bella, Asep Erik Nugraha, and Dene Herwanto. "Pengendalian Persediaan Bahan Baku Dengan Metode Economic Order Quantity (EOQ) Multi Item Pada Rumah Makan." JURMATIS (Jurnal Manajemen Teknologi dan Teknik Industri) 4, no. 2 (2022): 137. http://dx.doi.org/10.30737/jurmatis.v4i2.2165.

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The problem that occurs in the inventory system is how much and when the order must be made by the company appropriately. Raw material inventory control has a positive impact in supporting the smooth running of a production process in increasing profitability in the company. This study aims to determine the control of raw material inventory and the scheme of ordering raw materials at Mr. Restaurant. Crispy Bogor branch. In this study, the data normality test was used with the one simple Kolmogorov-Smirnov test where the data were normally distributed. Next, the problem is solved using the Econ

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Kalaitan, Tetyana, Oleh Hrymak, Lesya Kushnir, Ruslana Shurpenkova, and Oksana Sarakhman. "Restaurant revenue management and analytical assessment of its effectiveness." 17, no. 17 (June 30, 2023): 152–62. http://dx.doi.org/10.26565/2310-9513-2023-17-13.

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The effectiveness of a revenue management system is important for every business, as revenue is a factor that directly affects profit. This issue is especially important for the restaurant business, where the level of costs is much higher than the average in the economy. The subject of the study is modern restaurant revenue management systems used in foreign practice. The goal of the article is to study the theoretical aspects of revenue management and evaluate its effectiveness in the restaurant business. Objectives: (1) to clarify the conceptual apparatus of restaurant revenue management, (2

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Dr., Mehmet MIMAN. "A HYBRID VIKOR-AHP APPLICATION ON SITE SELECTION FOR A CAFÉ RESTAURANT." ARCENGINTERNATIONAL JOURNAL OF ARCHITECTURE AND ENGINEERING 3, no. 1 (2023): 23–31. https://doi.org/10.5281/zenodo.8106299.

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Site selection problem is one of the topic that are studied in the literature exhaustively. In this study, a novel application of multi criteria decision making(MCDM)based on AHP and VIKOR to the selection of a place for a new café franchise presented. First, weights of each criterion are determined according to 8 expert opinions using AHP. This is followed by application of VIKOR steps assuming consensus in order to figure out the most promising place for the new franchise café shop in terms of annual rent, monthly visitors, existence of rival company and socio environment among

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Prayag, Girish, Sameer Hosany, Babak Taheri, and Erdogan Haktan Ekiz. "Antecedents and outcomes of relationship quality in casual dining restaurants." International Journal of Contemporary Hospitality Management 31, no. 2 (2019): 575–93. http://dx.doi.org/10.1108/ijchm-10-2017-0706.

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Purpose This study examines the mediating effects of relationship quality (RQ) on the relationship between six antecedents and loyalty and the moderating effects of gender on these relationships. Design/methodology/approach Data were collected from a convenience sample of 300 respondents as they exited well-known casual dining restaurants in Kuala Lumpur (KL), Malaysia. Findings With the exception of physical environment, food quality, customer orientation, communication, relationship benefits and price fairness were significant predictors of RQ. RQ partially mediates the relationships between

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Davidchuk, Nadezhda Nikolaevna, and Ekaterina V. Mejder. "THE SERVICE’S CONSUMER VALUE AS A FACTOR IN THE RESTAURANT BUSINESS’ DEVELOPMENT." EKONOMIKA I UPRAVLENIE: PROBLEMY, RESHENIYA 9/3, no. 150 (2024): 32–39. https://doi.org/10.36871/ek.up.p.r.2024.09.03.005.

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In the article, based on the comparative analysis of the category " consumer value", its author's definition is given as a multi-layered concept and a subjective order category. Based on a detailed analysis of various factors affecting consumers' services perception, a con-sumer value service concept has been developed, which takes into account an integrated ap-proach, which will create competitive offers that optimally meet the needs of the target audience and contribute to long-term success in the restaurant businesses market.

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Biswas, Aditi, Kamal Hossain Gazi, Prasad Mondal Sankar, and Arijit Ghosh. "A Decision-Making Framework for Sustainable Highway Restaurant Site Selection: AHP-TOPSIS Approach based on the Fuzzy Numbers." Spectrum of Operational Research 2, no. 1 (2024): 1–26. http://dx.doi.org/10.31181/sor2120256.

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This research work indicates the site selection problem for a restaurant beside the highway. It is really challenging as well as demanding work. It mainly depends on the cost of the selected location, transportation, parking facility, hygienic atmosphere, distance from the city, etc. In this paper, the proposed site selection problem is constructed and solved by using a fuzzy MUlti-Criteria Decision Making (MCDM) process. The two methods of MCDM, that we use here namely the Analytic Hierarchy Process (AHP) and the Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) for calc

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Nyoman Putri Utami, Ni, Heri Wijayanto, and I. Gede Putu Wirarama. "Top-K Query for Large Dataset of Restaurant Review Based-on Hadoop MapReduce Framework." E3S Web of Conferences 465 (2023): 02033. http://dx.doi.org/10.1051/e3sconf/202346502033.

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In order to develop post-COVID-19 culinary tourism, high-quality facilities and services are essential. Information technology can contribute through a top-k query-based decision-making system. This study implements top-k queries on a distributed Hadoop MapReduce system to evaluate its capability in managing data and selecting culinary tourism potential. Research findings indicate that for the European restaurant data from TripAdvisor with 5 dimensions, both single-node and multi-node (3 nodes) executions exhibit comparable execution times across various data quantities. Conversely, for the Eu

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Flessas, Milena, Vinicius Rizzardi, Guilherme Luz Tortorella, Diego Fettermann, and Giuliano Almeida Marodin. "Layout performance indicators and systematic planning." British Food Journal 117, no. 8 (2015): 2098–111. http://dx.doi.org/10.1108/bfj-01-2015-0012.

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Purpose – The purpose of this paper is to plan the layout of the production area of an industrial kitchen of a theme restaurant through the application of the systematic layout planning (SLP) methodology and the establishment of layout indicators with a specific application in the restaurant business. Design/methodology/approach – The authors applied the SLP methodology in the industrial kitchen of a theme restaurant in order to plan and develop layout alternatives. Such layout alternatives were then evaluated according to a set of specific indicators consolidated based on a literature review.

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Li, Shuo, Yichen Zhang, and Shijie Liu. "Design and Research of a New Type of Compound Automatic Cleaning Equipment for Vegetables." Journal of Engineering System 1, no. 2 (2023): 31–35. http://dx.doi.org/10.62517/jes.202302206.

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In order to adapt to different types of vegetable cleaning, improve the quality of cleaning work, this paper designs a home or small restaurant to use a new complex automatic cleaning equipment for vegetables. The equipment adopts the innovative structure of“Pipeline single-cavity multi-mode”. The whole equipment adopts assembly line layout, which is convenient for structural layout and makes cleaning work in order. The cleaning chamber integrates various functions, and different types of vegetables are cleaned in a single multi-function cleaning chamber, so that the volume of the equipment is

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Subbotina-Dubinski, Yana, and Claus-Christian Carbon. "Envisioning the Future of Fine Dining: Insights from a Multi-Methods Study in Germany." Foods 14, no. 13 (2025): 2294. https://doi.org/10.3390/foods14132294.

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This article investigates predicted future developments in fine dining using a mixed-methods approach rooted in German gastronomic culture. By conducting an inductive media content analysis and ten semi-structured expert interviews with leading figures in Germany’s high-end food sector, we applied a qualitative mixed-methods approach. The study was based exclusively on data collected in 2018 and 2019, deliberately excluding pandemic-related developments in order to focus on long-term structural and cultural trends in fine dining. We identified two core thematic clusters: one related to sustain

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Park, Ho-Min, and Jae-Hoon Kim. "Stepwise Multi-Task Learning Model for Holder Extraction in Aspect-Based Sentiment Analysis." Applied Sciences 12, no. 13 (2022): 6777. http://dx.doi.org/10.3390/app12136777.

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Aspect-based sentiment analysis is a text analysis technique that categorizes data by aspect and identifies the sentiment attributed to each one and a task for a fine-grained sentiment analysis. In order to accurately perform a fine-grained sentiment analysis, a sentiment word within a text, a target it modifies, and a holder who represents the sentiment word are required; however, they should be extracted in sequence because the sentiment word is an important clue for extracting the target, which is key evidence of the holder. Namely, the three types of information sequentially become an impo

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Xiao, Yi, Tinghua Ai, Mengying Jiang, Chen Weng, and Miqi Wang. "A Self-Adaptive Method of Multi-scale POI Visualization in Indoor Map." Abstracts of the ICA 1 (July 15, 2019): 1–2. http://dx.doi.org/10.5194/ica-abs-1-410-2019.

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<p><strong>Abstract.</strong> As an important representation of LBS (Location Based Service), the indoor map provides users with facility location, indoor navigation, wayfinding and other necessary services. Compared with the common map, the indoor map has characteristics of detailed representation, 3D visualization, and real-time reaction. As far as POI (Point of Interest) representation is concerned, the common urban map just visualizes the location and the basic attribute in a simple way by relatively large scale representation. In the indoor map, however, the POI needs to

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Akkireddi Vara Prasad. "Extreme Learning Techniques for Enhanced Sentiment Analysis." Journal of Information Systems Engineering and Management 10, no. 12s (2025): 218–33. https://doi.org/10.52783/jisem.v10i12s.1800.

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Extreme learning approaches are used to perform sentiment analysis on restaurant evaluations. Sluggish training and overfitting are two problems that traditional supervised learning techniques frequently face. In order to prevent overfitting and speed up training, extreme learning makes use of single hidden layer neural networks with randomly assigned weights. The goal is to create a quick and accurate model for identifying sentiment in meal reviews and to assess the differences between supervised learning techniques and models based on extreme learning. In order to map the scores to attitudes

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Ramanathan, Ramakrishnan, Yun Di, and Usha Ramanathan. "Moderating roles of customer characteristics on the link between service factors and satisfaction in a buffet restaurant." Benchmarking: An International Journal 23, no. 2 (2016): 469–86. http://dx.doi.org/10.1108/bij-01-2015-0012.

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Purpose – In service sector, measuring quality of services is generally acknowledged to be difficult as it involves many psychological features. Hence, identifying the determinants of service quality and linkages with customer satisfaction is a challenging research topic. In this study, the authors take up a research study to address this challenge. The purpose of this paper is to examine the importance of factors influencing customer satisfaction in the context of a Chinese buffet restaurant in the UK. Design/methodology/approach – The authors use a questionnaire based on the SERVQUAL instrum

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Ajjipura Shankar, Harshitha Urs, Udaya Kumara Kodipalya Nanjappa, M. D. Alsulami, and Ballajja C. Prasannakumara. "A Fuzzy AHP-Fuzzy TOPSIS Urged Baseline Aid for Execution Amendment of an Online Food Delivery Affability." Mathematics 10, no. 16 (2022): 2930. http://dx.doi.org/10.3390/math10162930.

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The increased demand for this form of food delivery has been expected to drastically alter restaurant patrons’ dining habits. As people have been forced to stay indoors to prevent the virus from spreading, food delivery services over the internet are in high demand. As established in this study, the planned ideal is a good executive implementation for online meal delivery services. Food delivery services are rapidly growing in India, opening up several opportunities for a wide range of online food delivery (OFD) platforms while also generating a competitive commercial sector. Following that, t

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Chiu, Chenyuan, Junjie Liu, Changfa Cai, et al. "Green architectural design for the ecological “multi-pavilion” of the Meizhou Hakka Center." E3S Web of Conferences 618 (2025): 01003. https://doi.org/10.1051/e3sconf/202561801003.

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In order to adapt to the growing trend of industrial tourism in Meizhou City, it is necessary to design a green building that conforms to the ecological “multi-pavilion”, so the building integrates three pavilions: the exhibition hall, the prefabricated vegetable experience restaurant, and the prefabricated vegetable mini-processing plant. With a roof garden, natural ventilation, natural lighting and green building materials, the building combines traditional single-pavilion design with modern technology, taking into full consideration the concept of sustainable development, which not only pro

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Palau-Saumell, Ramon, Santiago Forgas-Coll, Javier Sánchez-García, and Emilio Robres. "User Acceptance of Mobile Apps for Restaurants: An Expanded and Extended UTAUT-2." Sustainability 11, no. 4 (2019): 1210. http://dx.doi.org/10.3390/su11041210.

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This paper examines the adoption of mobile applications for restaurant searches and/or reservations (MARSR) by users, as part of their experiential quality. Following an extended and expanded version of UTAUT-2, this research proposes eight determinants of intentions to use: performance expectancy, effort expectancy, facilitating conditions, hedonic motivation, price-saving orientation, habit, social influence, and perceived credibility. The data were collected from Spanish users of MARSR applications (n = 1200), and analyzed using structural equation modeling (SEM). The findings confirm the n

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James, Kaconco, Nabuuma Betty, Mugarura Jude Thaddeo, John Baptist Kirabira, Mukasa Norbert, and Sagala Paul Neil. "The moderating effect of farming contracts on the relationship between responsive supply chain elements and supply chain resilience." Journal of Future Sustainability 4, no. 1 (2024): 1–10. http://dx.doi.org/10.5267/j.jfs.2024.1.001.

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Food supply chain disruptions have of recent increased in terms of severity and frequency leading to viability problems for most businesses in related supply chain networks and hunger among millions of human beings. In the extant supply chain literature elements of responsive supply chain such as velocity, versatility, and visibility have been suggested as some of the possible strategies to build supply chain resilience. It has therefore been suggested in this study that these elements’ influence on supply chain resilience is moderated by contract farming as a special form of supplier developm

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Wu, Lili, Pei Shan Fam, Majid Khan Majahar Ali, Ying Tian, Mohd Tahir Ismail, and Siti Zulaikha Mohd Jamaludin. "Comparative Analysis of Improved Dirichlet Process Mixture Model." Malaysian Journal of Fundamental and Applied Sciences 19, no. 6 (2023): 1099–118. http://dx.doi.org/10.11113/mjfas.v19n6.3062.

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Due to the development of information technology, large amounts of data are generated every day in various industries such as engineering, healthcare, finance, anomaly detection, image recognition, and artificial intelligence. This massive data poses the challenge of analyzing accurately and appropriate classifications. The traditional clustering methods require specifying the number of clusters and are mostly based on distance, which cannot effectively consider the correlations between different indicators of high-dimensional and multi-source data. Moreover, the number of clusters cannot auto

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Ibrahim, Aliyu H., and J. A. Falola. "THE ROLE OF STAKEHOLDERS IN ETHNO-CULTURAL TOURISM DEVELOPMENT PLANNING IN KADUNA STATE, NIGERIA." FUDMA JOURNAL OF SCIENCES 5, no. 1 (2021): 94–105. http://dx.doi.org/10.33003/fjs-2021-0501-541.

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The paper evaluates the anticipated benefits and the perceived host community support for ethno-cultural tourism resource development in Kaduna State, Nigeria. Multi-stage sampling technique was adopted for this study. Six local governments’ areas were chosen purposively because they accommodate different ethnic and cultural diversity within the state, representing about 33% of the total number of 23 LGAs in the state and have an estimated population of 1,639,621. The selected LGAs are also heterogeneous in terms of ethnicity, culture and religion. Semi-structured interview were administered t

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Asrihapsari, Andi, Titik Setyaningsih, and Doddy Setiawan. "PERKEMBANGAN INFORMATION TECHNOLOGY USAHA RESTORAN DI SOLO." EkBis: Jurnal Ekonomi dan Bisnis 2, no. 1 (2019): 52. http://dx.doi.org/10.14421/ekbis.2018.2.1.1067.

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ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui perkembangan information technology usaha restoran di wilayah Solo. Metoda pengambilan sampel menggunakan purposive sampling, dengan kriteria 1) restoran ada di wilayah Solo, dan 2) data selama periode penelitian dapat diperoleh. Sedangkan metoda pengumpulan datanya menggunakan survey kuesioner. Kuesioner sebanyak 200 disebar ke restoran yang ada di wilayah Solo. Dengan pengembalian kuesioner melalui media WhatsApp, sebanyak 30 kuesioner berhasil dikumpulkan.Jenis penelitian ini adalah deskriptif. Data diolah dengan menggunakan aplikas

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Piatnytska, G. T., O. M. Hryhorenko, N. O. Piatnytska, and N. Y. Lytvyn. "Innovative Development of the Organization of Catering of Schoolchildren as an Integral Part of the Management of Modern Institutions of General Secondary Education." Business Inform 12, no. 515 (2020): 471–81. http://dx.doi.org/10.32983/2222-4459-2020-12-471-481.

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The article is aimed at carrying out a comprehensive analysis and an evaluation of innovative processes that are currently taking place in the organization of school meals of general secondary education institutions (GSEI) of Ukraine and aimed at improving the management of their activities. To achieve the aim, general scientific and special research methods were used. The content essence of some concepts in the theory and practice of catering are closer defined. It is determined that innovations for the development of the organization of catering of schoolchildren in modern GSEI are being imp

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Boderie, Nienke W., Famke JM Mölenberg, Aziz Sheikh, et al. "Assessing public support for extending smoke-free policies beyond enclosed public places and workplaces: protocol for a systematic review and meta-analysis." BMJ Open 11, no. 2 (2021): e040167. http://dx.doi.org/10.1136/bmjopen-2020-040167.

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IntroductionSmoke-free enclosed public environments are effective in reducing exposure to secondhand smoke and yield major public health benefits. Building on this, many countries are now implementing smoke-free policies regulating smoking beyond enclosed public places and workplaces. In order to successfully implement such ‘novel smoke-free policies’, public support is essential. We aim to provide the first comprehensive systematic review and meta-analysis assessing levels and determinants of public support for novel smoke-free policies.Methods and analysisThe primary objective of this review

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Dai, Tao, and Xiangqi Fan. "Multi-Stove Scheduling for Sustainable On-Demand Food Delivery." Sustainability 13, no. 23 (2021): 13133. http://dx.doi.org/10.3390/su132313133.

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Ordering food through mobile apps and crowdsourcing resources has become increasingly popular in the digital age. Restaurants can improve customer satisfaction to satisfy on-demand food orders by shortening waiting time and achieving sustainability through fuel reduction. In the present study, we construct a double-layer scheduling model, which is developed using the characteristics of on-demand food preparation, including the use of multiple stoves, a variety of dishes in one order, and the integration of the same dishes from different customers. The bottom layer is a multi-stove dish package

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Han, Chong-suk. "We Both Eat Rice, But That's About It: Korean and Latino Relations in a Multi-Ethnic City." Ethnic Studies Review 28, no. 2 (2005): 75–96. http://dx.doi.org/10.1525/esr.2005.28.2.75.

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On any given day, in any given restaurant in Koreatown, countless orders are taken, meals are served, tables are cleared, dishes are washed, and checks are paid. Down the street at a corner convenience store, shelves are stocked, beverages are placed into large refrigerators, and purchases are rung up. Even to the most casual observer, it becomes obvious that Korean workers take the orders and collect the money while Latino workers replenish the shelves, clear the tables, and wash the dishes.

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Chen, Joyce Hsiu-Yu, Hsueh-Feng Chang, Hsiu-Chu Hung, and Yu-Shan Lin. "Integrating the MCDM Method to Explore the Business Model Innovation in Taiwan: A Case Study in Affiliated Restaurants." Mathematical Problems in Engineering 2022 (February 15, 2022): 1–15. http://dx.doi.org/10.1155/2022/9527219.

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It is not easy for the hotel industry to develop a new business model. To find new consumers, Taiwan’s hotel industry has learned from the successful experience of internal restaurants and set up affiliated restaurants. The innovative business model has become an important niche for grasping key technologies and expanding advantages in terms of food and beverage management outside the hotel building. Based on this, and on the application of resource theory, this research is based on the authors’ previous research results which used resource-based theories as the basis to develop evaluation dim

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Dziurzanski, Piotr, Konrad Kabala, and Agnieszka Konrad. "A stochastic interval algebra for smart factory processes." Informatyka, Automatyka, Pomiary w Gospodarce i Ochronie Środowiska 15, no. 1 (2025): 33–38. https://doi.org/10.35784/iapgos.6555.

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This paper presents a stochastic interval algebra specifically developed to evaluate the time and cost properties of smart factories. This algebra models production tasks as intervals and treats allocation and scheduling as algebraic operations on these intervals, with the goal of analysing the impact of resource allocation decisions on total production time or economic cost. The theoretical foundations of this notation are introduced, and then several simple examples of their use are presented. The proposed algebra can be also applied to describe multi-stage production and service processes,

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Wijaya, Kadek ary angga. "PERANCANGAN MEDIA PROMOSI DESAIN KOMUNIKASI VISUAL RUMAH MAKAN WARUNG AYU KALIBUKBUK LOVINA." Jurnal Pendidikan Seni Rupa Undiksha 11, no. 2 (2021): 49–58. http://dx.doi.org/10.23887/jjpsp.v11i2.37345.

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Abstrak Perancangan media Desain Komunikasi Visual promosi dilakukan di rumah makan Warung Ayu yang terletak di desa Kalibukbuk, Lovina. Rumah makan Warung Ayu ini sudah berdiri sejak tahun 2011 dengan menyediakan berbagai macam makanan mulai dari makanan khas Indonesia, Eropa, dan juga makanan khas Bali. Namun, kekurangan dari rumah makan Warung Ayu ini adalah pada bidang promosi. Media promosi yang mendukung rumah makan Warung Ayu ini hanya menggunakan papan nama, banner, dan kartu nama. Pada penelitian ini, peneliti merancang karya Desain Komunikasi Visual media promosi yang dapat mendukung

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Fakotakis, George, and Gert van Dijk. "Visitors' Multi-Dimensional Decision-Making Approach." International Journal of Food and Beverage Manufacturing and Business Models 3, no. 2 (2018): 42–53. http://dx.doi.org/10.4018/ijfbmbm.2018070104.

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The Samaria National Park in Chania, Crete, Greece was established in 1962 and has since been one of the most well-known protected areas of Greece. It attracts thousands of visitors every year and creates a social and economic environment for various local businesses such as hotels and restaurants. Most of those businesses operate seasonally for the same time period as the park and owe a high percentage of their turnover to the park's visitors. Tourists spend a large share of their budget for various goods and services during their visit which has a considerable impact on the economy of the wh

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Radić, Nikola, Vlado Radić, and Mirjana Stevanović. "Economic effects of the coronavirus pandemic on tourism and hospitality." Megatrend revija 18, no. 3 (2021): 1–20. http://dx.doi.org/10.5937/megrev2103001r.

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The coronavirus pandemic has caused unprecedented problems, both economically and organizationally, healthily and socially. Among the most affected industries are tourism and hospitality. The introduction of quarantine, the inability to travel and the restriction of movement, as well as the decline in interest, have led to enormous financial losses for hotels and restaurants around the world, and redundancies. The connection between tourist organizations, carriers and hotels was suddenly severed, so that the entire tourist season in 2020 failed. When you look at the assumptions about the recov

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Lasne, Krutuja S., Sejal S. Nandrekar, Ashraf A Khan, and Tushar Ghorpade. "Food Reviews Classification using multi-label convolutional neural network text classifier." ITM Web of Conferences 40 (2021): 01009. http://dx.doi.org/10.1051/itmconf/20214001009.

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Most commercial websites, such as Amazon, encourage users to leave reviews of the goods and services they get after purchasing them. For certain consumers, this analysis is critical when determining whether or not to buy a product. Understanding the consequences of feedback and correctly classifying their utility may therefore be an advantageous method for websites. The classification results can also be used as a review and recommendation program for ongoing success. Nowadays people visit several restaurants on various occasions. They get confused most of the time after having a look at the f

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

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

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Bonifacio, Francesco, and Gianmarco Peterlongo. "Decentralised Control, Fragmented Conflict. Dissecting Work Relationships in Food Delivery Platforms." Cambio. Rivista sulle Trasformazioni Sociali 14, no. 27 (2024): 51–63. https://doi.org/10.36253/cambio-16115.

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Based on a multi-sited ethnography of the platform-based food delivery sector in Italy, the paper investigates the everyday experience of couriers focusing on the conflictual character that permeates their relationship with the other actors enrolled in the process of production. Drawing on Gandini’s (2019) conceptualisation of digital platforms as decentralised points of production, the aim of this paper is to extend the analysis of food delivery work beyond the rider-algorithm nexus, in order to focus on the other sites where workplace control and conflict are manifested. Building on the conc

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Meena, Ritu, and Sonajharia Minz. "Group Recommender Systems – An Evolutionary Approach Based on Multi-expert System for Consensus." Journal of Intelligent Systems 29, no. 1 (2018): 1092–108. http://dx.doi.org/10.1515/jisys-2018-0081.

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Abstract Recommender systems have focused on algorithms for a recommendation for individuals. However, in many domains, it may be recommending an item, for example, movies, restaurants etc. for a group of persons for which some remarkable group recommender systems (GRSs) has been developed. GRSs satisfy a group of people optimally by considering the equal weighting of the individual preferences. We have proposed a multi-expert scheme (MES) for group recommendation using genetic algorithm (GA) MES-GRS-GA that depends on consensus techniques to further improve group recommendations. In order to

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Jia, Qinglin, Tao Zhang, Long Cheng, Gang Cheng, and Minjie Jin. "The Impact of the Neighborhood Built Environment on the Walking Activity of Older Adults: A Multi-Scale Spatial Heterogeneity Analysis." Sustainability 14, no. 21 (2022): 13927. http://dx.doi.org/10.3390/su142113927.

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Walking, as a major mode of travel or activity among older adults, deserves more attention in research on travel behavior related to the neighborhood built environment. However, most previous research has examined global relationships or assumed that all spatial scales are identical rather than focusing on the intensity of spatial scale differences between explanatory variables and travel behavior. Therefore, this paper employs a multi-scale, geographically weighted regression model to analyze the effect of the neighborhood built environment on the walking activities of 863 older adults in Tai

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Joshi, Manas, Arshdeep Singh, Sayan Ranu, Amitabha Bagchi, Priyank Karia, and Puneet Kala. "FoodMatch: Batching and Matching for Food Delivery in Dynamic Road Networks." ACM Transactions on Spatial Algorithms and Systems 8, no. 1 (2022): 1–25. http://dx.doi.org/10.1145/3494530.

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Food delivery, today, is a multi-billion dollar industry. Minimizing food delivery time is a key contributor towards building positive customer experiences. More precisely, given a stream of food orders and available delivery vehicles, how should orders be assigned to vehicles so the delivery time is minimized? Several decisions have to be made: (1) assignment of orders to vehicles, (2) grouping orders into batches to cope with limited vehicle availability, (3) adapting to dynamic positions of delivery vehicles, and (4) ensuring scalability to the demands of real-world workloads. We show that

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Sihombing, Daniel Oktodeli, Fitri Yutika, and Alex Cahyadi. "Implementasi Metode COPRAS Dengan Pembobotan ROC Dalam Menentukan Food Delivery Application Terbaik." Journal of Information System Research (JOSH) 5, no. 2 (2024): 657–65. https://doi.org/10.47065/josh.v5i2.4839.

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The food delivery application is a digital platform that allows users to order food from restaurants or other food vendors through smartphones or computers. Good service quality in the Food Delivery Application (FDA) has a positive and significant impact on customer loyalty to online food delivery services. Complex Proportional Assessment (COPRAS) is a multi-criteria decision-making method that has been extensively researched and applied in various fields. Weighting using the ROC method has proven to be highly effective in various research contexts. Data from 125 respondents used in this study

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Moisá, Benjamín. "Los llamados «daños punitivos» en la reforma a la Ley N° 24.240." Revista Oficial del Poder Judicial. Órgano de Investigación de la Corte Suprema de Justicia de la República del Perú 4, no. 4 (2008): 271–86. http://dx.doi.org/10.35292/ropj.v4i4.164.

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En el presente artículo el autor se muestra partidario de la multa civil por actos desaprensivos, ello responde a que las sanciones civiles tienen por objeto restaurar el orden jurídico alterado y el imperio del derecho; por tanto, el importe de la sanción debe tener como destino las arcas del Estado para evitar el enriquecimiento sin causa de la víctima. El daño originado a causa de una conducta desaprensiva o antisocial debe ser aquel que por su gravedad, trascendencia social o repercusión institucional exija una sanción ejemplar, debiendo ser regulada esa sanción por el Código Civil.

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Hana, Selvia, and Tohap Manurung. "DESKRIPSI SISTEM ANTRIAN PADA BANK SULUT MANADO." d'CARTESIAN 1, no. 1 (2012): 34. http://dx.doi.org/10.35799/dc.1.1.2012.533.

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Abstrak Antrian merupakan sesuatu yang lazim kita temukan di tempat -tempat pelayanan umum misalnya antrian di restoran cepat saji, kantor pos, swalayan, dan masih banyak lagi. Penelit ian dilakukan untuk menentukan pelayanan yang optimum sehingga pelayanan nasabah pada BANK SULUT MANADO menjadi lebih efisien, efektif, dan memuaskan para nasabah yang menggunakan jasa Bank tersebut, pembatasan masalah dilakukan hanya mencakup tingkat kedatangan, waktu pelayanan, disiplin antrian, dan jumlah fasilitas pelayanan yang tersedia serta proses antrian. Model antrian yang digunakan adalah model antrian

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Rabiatul Adawiyah and Talenta Priska Andini. "Attitudes, Decision Making and Purchasing Patterns of Online Vegetable Consumers." Journal of Consumer Sciences 8, no. 3 (2023): 296–317. http://dx.doi.org/10.29244/jcs.8.3.296-317.

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The COVID-19 pandemic has changed consumer behavior; therefore, it is interesting to understand consumer behavior when purchasing vegetables online. This study aims to determine consumer attitudes, decision-making processes, and patterns in purchasing vegetables online at Bejana.id. The research location in Bandar Lampung City was purposively selected with the consideration that the company is representative for achieving research objectives. Sample determination was performed by the non-probability method with the quota sampling technique. There were 45 research samples consisting of 40 B2C c

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Parate, Asst Prof Roshani. "Cross Platform Application for Food Delivery Services." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 08, no. 01 (2024): 1–13. http://dx.doi.org/10.55041/ijsrem28259.

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In the ever-developing field of food delivery services, the " Cross-Platform Application for Food Delivery Services " prototype project brings great solutions to close this gap. The project aims to create a comprehensive and user-friendly platform that perfectly meets the needs and demands of today's customers. With the proliferation of smartphones and the transition to online services and applications, food delivery has become an important part of almost everyone's life, that is, their daily life. However, existing applications often fall short of providing a real and personalized experience,

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Sleem, Marwa M., Osama Y. Abdelfattah, Amr A. Abohany, and Shaymaa E. Sorour. "A Comprehensive Approach to Biodiesel Blend Selection Using GRA-TOPSIS: A Case Study of Waste Cooking Oils in Egypt." Sustainability 16, no. 14 (2024): 6124. http://dx.doi.org/10.3390/su16146124.

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The transition to sustainable energy sources is critical for addressing global environmental challenges. In 2017, Egypt produced about 500,000 tons of waste cooking oil from various sources including food industries, restaurants and hotels. Sadly, 90% of households choose to dispose of their used cooking oil by pouring it down the drain or into their village’s sewers instead of using proper disposal methods. The process involves converting waste cooking oil (WCO) into biodiesel.This study introduces a multi-criteria decision-making approach to identify the optimal biodiesel blend from waste co

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