Relevant bibliographies by topics / Restaurang

Contents

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

Academic literature on the topic 'Restaurang'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Restaurang"

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Manupada, Ni Putu Manacika, Ahyar Ismail, and Meti Ekayani. "WILLINGNESS TO PAY WARUNG MAKAN TERHADAP TPS 3R DI DESA BABAKAN KABUPATEN BOGOR." ECOTROPHIC : Jurnal Ilmu Lingkungan (Journal of Environmental Science) 13, no. 2 (2019): 147. http://dx.doi.org/10.24843/ejes.2019.v13.i02.p03.

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Babakan is one of administrative villages in Bogor Regency where Institut Pertanian Bogor (IPB) is located. IPB has given social and economic impacts in Babakan that many small-scalled business developed and small-scalled restaurant has the most participators. These small-scale restaurants generate waste everyday and the waste is still managed with end of pipe practice where waste was hauled from collection point to disposal site without any intermediate treatment. Community based waste management with 3R (reduce, reuse, recycle) approach should be proposed to reduce waste at source. 3R Solid
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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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Sciacca, John P., and Michael I. Ratliff. "Prohibiting Smoking in Restaurants: Effects on Restaurant Sales." American Journal of Health Promotion 12, no. 3 (1998): 176–84. http://dx.doi.org/10.4278/0890-1171-12.3.176.

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Purpose. The purpose of this study was to assess the impact of prohibiting smoking in restaurants on total restaurant sales in Flagstaff, Arizona. Design. Flagstaff restaurant and retail sales data were collected for periods approximately 3.5 years prior to enactment of a no-smoking-in-restaurants ordinance and 1.5 years after enactment of the ordinance. Data were compared with six comparison areas utilizing four methods of analyses. Setting. The city of Flagstaff Arizona, was the community in this study that prohibited smoking in restaurants. Subjects. Flagstaff restaurant and retail sales we
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Athey, Susan, David Blei, Robert Donnelly, Francisco Ruiz, and Tobias Schmidt. "Estimating Heterogeneous Consumer Preferences for Restaurants and Travel Time Using Mobile Location Data." AEA Papers and Proceedings 108 (May 1, 2018): 64–67. http://dx.doi.org/10.1257/pandp.20181031.

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We estimate a model of consumer choices over restaurants using data from several thousand anonymous mobile phone users. Restaurants have latent characteristics (whose distribution may depend on restaurant observables) that affect consumers' mean utility as well as willingness to travel to the restaurant, while each user has distinct preferences for these latent characteristics. We analyze how consumers reallocate their demand after a restaurant closes to nearby restaurants versus more distant restaurants, comparing our predictions to actual outcomes. We also address counterfactual questions su
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BUCHHOLZ, U., G. RUN, J. L. KOOL, J. FIELDING, and L. MASCOLA. "A Risk-Based Restaurant Inspection System in Los Angeles County." Journal of Food Protection 65, no. 2 (2002): 367–72. http://dx.doi.org/10.4315/0362-028x-65.2.367.

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The majority of local health departments perform routine restaurant inspections. In Los Angeles County (LAC), California, approximately $10 million/year is spent on restaurant inspections. However, data are limited as to whether or not certain characteristics of restaurants make them more likely to be associated with foodborne incident reports. We used data from the LAC Environmental Health Management Information System (EHMIS), which records the results of all routine restaurant inspections as well as data regarding all consumer-generated foodborne incidents that led to a special restaurant i
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Redelfs, Alisha H., Joy D. Leos, Holly Mata, Sarah L. Ruiz, and Leah D. Whigham. "Eat Well El Paso!: Lessons Learned From a Community-Level Restaurant Initiative to Increase Availability of Healthy Options While Celebrating Local Cuisine." American Journal of Health Promotion 35, no. 6 (2021): 841–44. http://dx.doi.org/10.1177/0890117121999184.

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Purpose: Restaurants have the potential to improve nutrition and positively shape social norms. We describe lessons learned and recommended strategies from Eat Well El Paso! (EWEP), a local restaurant initiative. Design: Descriptive case study. Setting: EWEP partnered with local restaurants from 2012-2017 in El Paso, Texas, along the US/Mexico border. Sample: Our sampling frame included EWEP staff and managers/owners at participating restaurants, of which the majority participated (80% and 85%, respectively). Intervention: EWEP was a local restaurant initiative led by the city public health de
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Fuster, Melissa, Margaret A. Handley, Tamara Alam, et al. "Facilitating Healthier Eating at Restaurants: A Multidisciplinary Scoping Review Comparing Strategies, Barriers, Motivators, and Outcomes by Restaurant Type and Initiator." International Journal of Environmental Research and Public Health 18, no. 4 (2021): 1479. http://dx.doi.org/10.3390/ijerph18041479.

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Restaurants are understudied yet increasingly important food environment institutions for tackling diet-related diseases. This scoping review analyzes research and gray literature (n = 171 records) to assess which healthy eating promotion strategies have been implemented in restaurants and the associated motivations, barriers, and outcomes, compared by restaurant type (corporate/chain vs. independently owned restaurants) and initiator (restaurant-initiated vs. investigator-initiated). We found that the most commonly reported strategy was the increase of generally healthy offerings and the prom
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Fuster, Melissa, Enrique Pouget, Eddie Nelson Sakowitz, et al. "Examining Community Restaurant Nutrition Environments for Cardiovascular Health: An Assessment of Hispanic Caribbean Restaurants in New York City." Current Developments in Nutrition 4, Supplement_2 (2020): 184. http://dx.doi.org/10.1093/cdn/nzaa043_035.

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Abstract Objectives Examine the nutrition environment in Hispanic Caribbean (HC) restaurants, and identify restaurant-level factors associated with healthier nutrition restaurant environments. Methods We adapted the Nutrition Environment Measure Survey for Restaurants (NEMS-R) to HC cuisines and applied the instrument (NEMS-HCR) to a random sample of Cuban, Puerto Rican, and Dominican restaurants in New York City (n = 89). Descriptive and regression analysis examined the associations between the NEMS-HCR score and restaurant characteristics (HC cuisine, restaurant type, and midpoint price). Re
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Jung, SoYeon, Michael Dalbor, and Seoki Lee. "Internationalization as a determinant of systematic risk: the role of restaurant type." International Journal of Contemporary Hospitality Management 30, no. 8 (2018): 2791–809. http://dx.doi.org/10.1108/ijchm-06-2017-0321.

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Purpose The purpose of this study is twofold: to investigate the relationship between restaurant firms’ internationalization and systematic risk, and to further examine the relationship between internationalization and systematic risk based on the type of restaurant firm (i.e. limited-service vs full-service restaurants). Design/methodology/approach This study analyzes data from US-based publicly traded restaurant firms by estimating systematic risk based on the Carhart four-factor model and by performing a two-way random-effects model. Findings Findings support not only the risk-reduction eff
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Parsa, H. G., Barry K. Shuster, and Milos Bujisic. "New Classification System for the U.S. Restaurant Industry: Application of Utilitarian and Hedonic Continuum Model." Cornell Hospitality Quarterly 61, no. 4 (2020): 379–400. http://dx.doi.org/10.1177/1938965519899929.

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In epistemological domains, classification systems play an integral part as tools of discovery and systematic exploration. Classifications are essential for the integrity and validity of any academic research and application of the research findings to that particular research context. Absence of classification systems limits the ability of a discipline to advance as a legitimate subject worthy of academic pursuit. Currently, in the United States, as noted by the National Restaurant Association, there is no standardized and official classification for the restaurant industry. Thus, the current
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Dissertations / Theses on the topic "Restaurang"

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Nordström, Philip, and Karl Lundqvist. "Insikter om intäkter : En studie i Restaurant Revenue Management på restaurang." Thesis, Umeå universitet, Enheten för restauranghögskolan, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-121309.

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Hotellbranschen och flygbranschen har länge använt sig av Revenue Management för att kartlägga sin efterfrågan för att på så sätt öka sina intäkter samtidigt som de ökar värdet för sina kunder och gäster. Då restaurangbranschen på många sätt liknar dessa två branscher kan det anses förbryllande och problematiskt att strategin inte implementerats i lika stor omfattning på restaurang.   Denna studie undersöker ur ett Revenue Management-perspektiv hur en medelstor restaurang belägen centralt i en medelstor svensk stad skapar och styr intäkter för att undersöka och föreslå implementering av strate
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Jeppsson, Magnus. "Serveringskärl för restaurang." Thesis, Mittuniversitetet, Avdelningen för industridesign, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:miun:diva-23149.

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The water company MittSverige Vatten (“MidSweden Water”) located in the Medelpad, Sweden was in need of a moreexclusive water carafe for restaurants and conference in the region. Current design solution was not able to cope with thedemand of a more exclusive setting and was not promoting the company in a good way. In the beginning of the projectit became clear thru an intense interview period that there was at least three directions for design solutions the companycould go for.• A carafe (exclusive settings)• A pitcher (conference and lunch servings)• A water dispenser type (serving of larger
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Lovén, Andreas, and Salmin Nicklas Åkerberg. "Upplevelseredovisning : Resursallokering i en restaurang." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-42779.

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Al, Ghifary Haider. "Hötorget Rooftop Hälsocenter & Restaurang - en takpotential." Thesis, KTH, Arkitektur, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-241453.

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En studie i undersökningen av takpotentialen på Hötorgshuset 5 i Stockholm.<br>An investigation of a rooftop potential of Hötorget Building 5 in Stockholm. This project proposes a program on floor 17, 18 and 19 (rooftop level) of the high-rise building containing a restaurant and a health centre with fitness facilities, group training and hamam-inspired steam sauna. The challenges have been to fit in a program in a space traditionally meant only for office use. The aim has been to provide a business that is useful for the place but at the same time provide architectural qualities by structural
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Schill, Helena, and Therese Goldring. "Don't address their brains. Address their hearts! : En studie om sinnesmarknadsföring vid restaurangupplevelser." Thesis, Södertörns högskola, Institutionen för naturvetenskap, miljö och teknik, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:sh:diva-19502.

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Restaurangbranschen är en del av turistindustrin och viktig för näringens utveckling. Fokus i denna studie har inriktats mot restaurangföretag och deras möjligheter att påverka gäster med hjälp av sinnesmarknadsföring. För att visa på marknadsföringens goda inverkan på företag genomfördes en observation samt intervjuer med marknadsföringsexperter och inredare. Det framkom att sinnesmarknadsföring, som involverar människans fem sinnen, ökar gästens uppehållstid och viljan att spendera pengar i besöksmiljön. Uppsatsen syftar till att belysa hur företag på ett effektivt sätt kan påverka en gästs
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Gudheimsson, Joel. "Svenska restaurangmenyer: En jämförande studie av språkbruket." Thesis, Linnéuniversitetet, Institutionen för teknik, TEK, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-21971.

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Att utforma en framgångsrik och vinstgivande restaurangmeny kräver såväl kunskap som erfarenhet inom restaurangbranschen. Språkbruket utgör en viktig del i skapandet av en meny. Denna studie undersöker hur 60 restauranger använder sig av formord och innehållsord med hjälp av data från ett egenhändligt sammanställt s.k. korpus. Resultaten visar att restauranger använder sig av formord främst för att länka ihop ingredienser och att de mest frekvent förekommande innehållsorden presenterar dyra och lyxiga råvaror. Tydliga skillnader kan återfinnas i hur restauranger använder
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Anna, Lahte, and Ann-Sofie Öst. "En fallstudie om restaurang Danilos storytellingkoncept." Thesis, Växjö University, School of Management and Economics, 2007. http://urn.kb.se/resolve?urn=urn:nbn:se:vxu:diva-1050.

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<p>Det är numera självklart att företag försöker hålla en hög produkt- och servicenivå. För att nå framgång och för att sticka ut i mängden handlar differentiering alltmer om känslor, design och historier. Till följd av ändrade konsumtionsmönster finns det ett ökat behov av meningsfulla upplevelser och detta har resulterat i att fler och fler företag anammar så kallad storytelling för att kunna erbjuda kunden emotionella upplevelser. Ur ett företagsekonomiskt perspektiv är storytelling ett sätt att, med hjälp av historier, paketera produkter och tjänster samt kommunicera deras budskap. När myc
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Ziakoulis, Antonio. "Ombyggnation, från sågverkslokal till restaurang. antonio ziakoulis." Thesis, University of Gävle, Faculty of Engineering and Sustainable Development, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-7411.

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Lindkvist, Karlsson Felicia, and Wassberg Therése Ekstrand. "Värdskapets roll i en rekryteringsprocess inom restaurang." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-78402.

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Henningsson, Karolina. "Effekter av sänkt mervärdesskatt på restaurang- och cateringtjänster." Thesis, Linnéuniversitetet, Institutionen för nationalekonomi och statistik (NS), 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-30130.

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Mervärdesskatten på restaurang- och cateringtjänster sänktes från 25 procent till 12 procent den 1 januari 2012. Sänkningen var en del i den sittande regeringens övergripande mål om en högre varaktig sysselsättning. De flesta utvärderingar på sänkt mervärdesskatt har fokuserat på effekter i konsumentpriser. De utvärderingar som genomförts pekar alla på att övervältringen i konsumentpris har varit relativt låg, varför mervärdesskattesänkningar sällan verkar komma konsumenten till godo. En sänkt mervärdesskat, som inte resulterar i ett fullt prisgenomslag på konsumentpriser, skapar ett ekonomisk
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Books on the topic "Restaurang"

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Shaw, Steven. Turning the tables: Restaurants from the inside out. HarperCollinsPublishers, 2005.

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America, Culinary Institute of, ed. The modern café. John Wiley & Sons, 2009.

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Martin, William B. Quality service: The restaurant manager's bible. Cornell University, School of Hotel Administration, 1986.

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Benmussa, Paul. A la table d'Edgard. Minerva, 2000.

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Ren qi jian can yin liao: My dreaming restaurnt [i.e. restaurant]. Xia ri shu wu you xian gong si, 2006.

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Zimmerman, Steve. Restaurant dealmaker: An insider's trade secrets for buying a restaurant,bar or club. Steve Zimmerman, [Restaurant Realty Company], 2013.

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Chesterman, Lesley. Flavourville. 2nd ed. ECW Press, 2003.

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Mary, Minden-Zins, ed. Restaurant owners. The Child's World, 2006.

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The restaurant: From concept to operation. John Wiley & Sons, Inc., 2014.

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Halász, Zoltán. Gundel, 1894-1994. Helikon, 1993.

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Book chapters on the topic "Restaurang"

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Sánchez-Cañizares, Sandra M. "Restaurant." In Encyclopedia of Tourism. Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-01669-6_162-1.

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Sánchez-Cañizares, Sandra M. "Restaurant." In Encyclopedia of Tourism. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-01384-8_162.

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Tuomi, Aarni, Iis Tussyadiah, and Mark Ashton. "Covid-19 and Instagram: Digital Service Innovation in Top Restaurants." In Information and Communication Technologies in Tourism 2021. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-65785-7_45.

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AbstractGovernments across the world have imposed strict rules on social distancing to curb the spread of Covid-19. In particular, restaurants have been impacted by government-mandated lockdowns. This study adopts a mixed methods approach to explore how Finnish high-profile restaurants used Instagram as a means for service innovation and diffusion during nine weeks of government-mandated lockdown. Comparatively analysing 1,119 Instagram posts across two time-stamps (2019 and 2020) and across 45 restaurants, as well as conducting five semi-structured interviews with restaurant managers, it is found that while the overall number of Instagram posts and likes on posts stayed relatively similar to the year prior, the number of comments increased significantly, suggesting a move towards a more didactic and dyadic form of Instagram communication. In addition, four digital service innovation strategies are identified: launching new service offerings and introducing new elements to existing service offerings, fostering social relationship with customers, exploring novel streams of revenue, and reinvigorating the brand’s image. Implications to service innovation theory and practice are discussed, along with suggestions for future research.
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Cracknell, H. L., and G. Nobis. "Restaurant Staff." In Mastering Restaurant Service. Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-19827-6_4.

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Cracknell, H. L., and G. Nobis. "Restaurant Organisation." In Mastering Restaurant Service. Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-19827-6_6.

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Zhen, Willa. "Restaurant Workers." In Encyclopedia of Food and Agricultural Ethics. Springer Netherlands, 2013. http://dx.doi.org/10.1007/978-94-007-6167-4_409-2.

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Swart, William. "Restaurant Management." In Data Analytics. Auerbach Publications, 2019. http://dx.doi.org/10.1201/9781315267555-5.

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Bissar, Dounia, Helen Phillips, and Cécile Tschirhart. "Au Restaurant." In Foundations French 1. Macmillan Education UK, 2008. http://dx.doi.org/10.1007/978-0-230-36651-0_7.

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Voss, Kimberly. "Restaurant Reviewing." In Encyclopedia of Food and Agricultural Ethics. Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_408.

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Zhen, Willa. "Restaurant Workers." In Encyclopedia of Food and Agricultural Ethics. Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_409.

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Conference papers on the topic "Restaurang"

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Mokanov, Ayhan. "DEVELOPMENT OF THEMATIC RESTAURANT PRODUCT IN MUNICIPALITY OF ISPERIH." In TOURISM AND CONNECTIVITY 2020. University publishing house "Science and Economics", University of Economics - Varna, 2020. http://dx.doi.org/10.36997/tc2020.626.

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In this report, firstly, we are going to talk about thematic restaurant, when the idea was born, which was the first thematic restaurant. Secondly we are going to talk about the role and significance of thematic restaurant in a small municipality, especially municipality of Isperih, Bulgaria. We are going to take a look at a restaurant, located in the city, called "Mehanata", talk with the owners about customers, prices, number of seats etc, we are going to compare it with the other restaurants in the city and make some conclusions.
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Massoudi, Aram, and MOHAMED AHMED. "Evaluation of sustainable amenities management at restaurants sector in kurdistan region of iraq." In 3rd International Conference on Administrative & Financial Sciences. Cihan University - Erbil, 2021. http://dx.doi.org/10.24086/afs2020/paper.201.

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Purpose – The topic of sustainability is becoming an essential and concerning issue for organizations in today's business environment. Especially in the food and restaurant industry. Sustainability emphases on satisfying the needs of the current period without conceding the capability of future consumers to meet their desires. Yet, an inclusive adoption of Sustainability is lagging in the restaurant and eatery industry in emerging market such as Kurdistan Region, Iraq. Therefore, this research focuses on the current practices of sustainable amenities in restaurants and lodging businesses in Ku
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Fedorova, A. "Research and analysis of business processes in a catering enterprise." In International Conference "Computing for Physics and Technology - CPT2020". ANO «Scientific and Research Center for Information in Physics and Technique», 2020. http://dx.doi.org/10.30987/conferencearticle_5fd755c0127bd9.87408786.

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The restaurant business is currently experiencing a noticeable rise. The recent trend towards an increase in the standard of living of the population increases the demand for the services of enterprises in the hospitality industry, far from the last role in which restaurant-type catering enterprises play. A modern restaurant serves not only as a catering enterprise, but also as an entertainment center, where people come not only to satisfy their hunger, but also to relax, to get positive emotions from the atmosphere of hospitality. The most important aspect in the restaurant business is the qu
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"INNOVATIVE DEVELOPMENT OF HOTEL AND RESTAURANT INDUSTRY AND FOOD PRODUCTION." In INNOVATIVE DEVELOPMENT OF HOTEL AND RESTAURANT INDUSTRY AND FOOD PRODUCTION. OKTAN PRINT s.r.o., 2020. http://dx.doi.org/10.46489/okpr-01.

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Ellanki, Santoshi Laxmi Reddy, and John Jenq. "Risk Analysis of Setting up a Restaurant at NYC." In 11th International Conference on Computer Science and Information Technology (CCSIT 2021). AIRCC Publishing Corporation, 2021. http://dx.doi.org/10.5121/csit.2021.110703.

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In this report, a system was developed that can predict the outcome of opening a restaurant in NYC based on various NYC open data sets, such as 311 calls, New York Police crime records and restaurant rating data. The data sets were preprocessed and cleaned before analysis to improve the quality of our results.
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Kaushal, Karan, Khushboo Yadav, Vidhu Vaibhav, et al. "The E-Restaurant." In 2016 Ninth International Conference on Contemporary Computing (IC3). IEEE, 2016. http://dx.doi.org/10.1109/ic3.2016.7880205.

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Eto, Hiroaki, Osamu Saijo, and Koichi Maruyoshi. "A Study on Wave Response and Evaluation of Habitability of Floating Restaurant." In ASME 2008 27th International Conference on Offshore Mechanics and Arctic Engineering. ASMEDC, 2008. http://dx.doi.org/10.1115/omae2008-57364.

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Since Japan is limited in area, the effective ocean space development is very important and urgent subject. Concerning a research and development of effective ocean space utilization, the MEGA-FLOAT was one of the most famous projects in Japan that had the purpose of a floating airport construction, and the numerous R &amp; D were conducted aiming at actual construction and those results were reported in respect of conceptual design, construction method, fluid analysis, structural dynamic analysis, environment issue etc. However, the end was faced without achieving it, it can be said that the
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Laipanova, Z. M., and D. M. Salpagarov. "Taxation of restaurant business." In ТЕНДЕНЦИИ РАЗВИТИЯ НАУКИ И ОБРАЗОВАНИЯ. НИЦ «Л-Журнал», 2018. http://dx.doi.org/10.18411/lj-04-2018-36.

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Shieh, Horng-Lin, and Yi-Chun Liao. "RFID restaurant POS system." In 2011 International Conference on Machine Learning and Cybernetics (ICMLC). IEEE, 2011. http://dx.doi.org/10.1109/icmlc.2011.6016799.

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Pieska, Sakari, Markus Liuska, Juhana Jauhiainen, Antti Auno, and Delitaz Oy. "Intelligent restaurant system Smartmenu." In 2013 IEEE 4th International Conference on Cognitive Infocommunications (CogInfoCom). IEEE, 2013. http://dx.doi.org/10.1109/coginfocom.2013.6719177.

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Reports on the topic "Restaurang"

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Hedrick, R., V. Smith, and K. Field. Restaurant Energy Use Benchmarking Guideline. Office of Scientific and Technical Information (OSTI), 2011. http://dx.doi.org/10.2172/1019165.

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Aghababyan, E. O. Development of an automated restaurant information system. Technical institute (branch) Federal State Autonomous Educational Institution of Higher Professional Education «North-Eastern Federal University named after M.K. Ammosov» in Nerungry, 2019. http://dx.doi.org/10.18411/s-2019-16-a.

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Bollinger, Bryan, Phillip Leslie, and Alan Sorensen. Calorie Posting in Chain Restaurants. National Bureau of Economic Research, 2010. http://dx.doi.org/10.3386/w15648.

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Neumark, David, Roy Bank, and Kyle Van Nort. Sex Discrimination in Restaurant Hiring: An Audit Study. National Bureau of Economic Research, 1995. http://dx.doi.org/10.3386/w5024.

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Jin, Ginger Zhe, and Jungmin Lee. A Tale of Repetition: Lessons from Florida Restaurant Inspections. National Bureau of Economic Research, 2014. http://dx.doi.org/10.3386/w20596.

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Courtemanche, Charles, David Frisvold, David Jimenez-Gomez, Mariétou Ouayogodé, and Michael Price. Chain Restaurant Calorie Posting Laws, Obesity, and Consumer Welfare. National Bureau of Economic Research, 2020. http://dx.doi.org/10.3386/w26869.

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Claar, C. N., R. P. Mazzucchi, and J. A. Heidell. Project on Restaurant Energy Performance: end-use monitoring and analysis. Pacific Northwest Labs., Richland, WA (USA), 1985. http://dx.doi.org/10.2172/5677088.

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Jin, Ginger Zhe, and Jungmin Lee. Inspection Technology, Detection and Compliance: Evidence from Florida Restaurant Inspections. National Bureau of Economic Research, 2013. http://dx.doi.org/10.3386/w18939.

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Chou, Shin-Yi, Inas Rashad, and Michael Grossman. Fast-Food Restaurant Advertising on Television and Its Influence on Childhood Obesity. National Bureau of Economic Research, 2005. http://dx.doi.org/10.3386/w11879.

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Grossman, Michael, Erdal Tekin, and Roy Wada. Fast-Food Restaurant Advertising on Television and Its Influence on Youth Body Composition. National Bureau of Economic Research, 2012. http://dx.doi.org/10.3386/w18640.

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