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Journal articles on the topic 'Restaurant complex'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 July 2025

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1

Kotliarov, Ivan. "Monetization Management in Restaurant Business." Food Processing: Techniques and Technology 51, no. 1 (2021): 146–58. http://dx.doi.org/10.21603/2074-9414-2021-1-146-158.

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Introduction. The traditional model of restaurant business demonstrates an asymmetry between the structure of the complex service provided by restaurants and the structure of the customer payments, as restaurants normally charge only the price of meals while providing customers with a place for eating and offering them waiter services. This asymmetry creates mutual misunderstanding between restaurants and customers and undermines the performance of restaurants. Therefore, it creates a demand for a new model of monetization of restaurant service that would take into account the complex nature o

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Liu, Z., J. Wu, H. Li, and M. Werner. "SPATIO-TEMPORAL ANALYSIS OF URBAN ECONOMIC RESILIENCE DURING COVID-19 WITH MULTILAYER COMPLEX NETWORKS." International Archives of the Photogrammetry, Remote Sensing and Spatial Information Sciences XLVIII-1/W2-2023 (December 13, 2023): 361–68. http://dx.doi.org/10.5194/isprs-archives-xlviii-1-w2-2023-361-2023.

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Abstract. The COVID-19 pandemic has impacted the economic growth of almost every country, with many industries facing operational difficulties, and the failures of a large number of restaurants, in particular, have extensively tested the resilience of urban economies. The gastronomy business is one of the most decentralized and location-based consumer business in urban, which is highly related to the economic attributes of cities. However, there are few studies on quantitative analysis of urban economic resilience through the opening and closing of restaurants. Understanding and planning for t

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Fadilla, Alda, Asyahri Hadi Nasyuha, and Vina Winda Sari. "Sistem Pendukung Keputusan Pemilihan Juru Masak (koki) Menggunakan Metode Complex Proportional Assesment (COPRAS)." JURIKOM (Jurnal Riset Komputer) 9, no. 2 (2022): 316. http://dx.doi.org/10.30865/jurikom.v9i2.3920.

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A cook (chef) is a person whose job is to make recipes, determine and measure cooking ingredients, cook, also serve a dish that is delicious, looks beautiful, and deserves to be paid. In determining the selection of cooks (cooks) manually at the Garuda restaurant, there are shortcomings that make mistakes in choosing cooks such as the difficulty of registering prospective cooks (cooks), the selection process is complicated, and it is difficult to choose a cook (cook) who fits the criteria set. has been set by the company. So to assist the selection of cooks (chef) at Garuda Restaurant, it is n

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ABISHOV, N., R. AGYBETOVA, A. ОМАROVA, and A. KUSSAINOVA. "ANALYSIS OF RESTAURANT BUSINESS IN THE REPUBLIC OF KAZAKHSTAN." Bulletin of the International University of Tourism and Hospitality 6, no. 4 (2024): 19–27. https://doi.org/10.62867/3007-0848.2024-4/6.02.

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The restaurant industry, like other sectors of tourism, is considered one of the most complex due to its diverse nature and range of activities. A restaurant's role extends beyond simply meeting a person's basic need for food; it also serves as a space for social interaction, entertainment, and cultural immersion, offering a taste of local traditions and national cuisines. Studying the theoretical foundations of the restaurant business, its historical development, classifications, and the factors that influence restaurant operations – such as service methods and organizational strategies – hel

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Harahap, Kartini. "Concept and Prototype Design Differentiation Strategy Application (Case Study on Restaurants at Medan Plaza Fair, Medan City)." Jurnal Ilmiah Manajemen dan Bisnis 8, no. 2 (2022): 264. http://dx.doi.org/10.22441/jimb.v8i2.14685.

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The study aims to design application concepts and prototypes of differentiation strategies in achieving competitive advantage in restaurants using a design thinking model (a case study on a restaurant at Medan Plaza Fair Medan City), related to the problem of restaurants that must be able to deal with the COVID-19 pandemic situation amid of a highly competitive environment. The study used a descriptive qualitative approach and used purposive random sampling for sampling. The type of data used is primary and secondary data with data collection through interviews, observation and documentation.

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HOOVER, E. RICKAMER, NICOLE HEDEEN, AMY FREELAND, et al. "Restaurant Policies and Practices Related to Norovirus Outbreak Size and Duration." Journal of Food Protection 83, no. 9 (2020): 1607–18. http://dx.doi.org/10.4315/jfp-20-102.

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ABSTRACT Norovirus is the leading cause of foodborne illness outbreaks in the United States, and restaurants are the most common setting of foodborne norovirus outbreaks. Therefore, prevention and control of restaurant-related foodborne norovirus outbreaks is critical to lowering the burden of foodborne illness in the United States. Data for 124 norovirus outbreaks and outbreak restaurants were obtained from Centers for Disease Control and Prevention surveillance systems and analyzed to identify relationships between restaurant characteristics and outbreak size and duration. Findings showed th

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Soroka, Larysa, and Iryna Ivanenko. "MONITORING OF THE LOCAL MARKET OF RESTAURANT SERVICES." 61, no. 61 (August 26, 2021): 15–25. http://dx.doi.org/10.26565/2524-2547-2021-61-02.

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The article examines the state and prospects of the local market of restaurant services by conducting a sociological online survey. The restaurant market of the city of Izmail, Odessa region is chosen as object of research. The marketing research of a condition of the market of the offer is carried out, perspective niches for development of restaurant business are defined. Analysis of trends in the market of restaurant services for 2017-2020. showed that the market is in its infancy, as evidenced by the calculations of the availability of seats in the public network of restaurants in Izmail: a

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Underwood, Samuel, and Lily M. Wang. "A hybrid simulation approach to predicting noise in restaurants." Noise Control Engineering Journal 72, no. 5 (2024): 449–56. http://dx.doi.org/10.3397/1/377234.

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High levels of noise are a well-known source of occupant discomfort in dining environments, and noise ranks highly among the most common customer complaints in restaurant reviews. Prior work has focused on measuring existing restaurant soundscapes and attempting to predict acoustic performance; however, current techniques are still limited in accuracy for restaurants with time-varying occupancy and complex layouts. This presentation demonstrates a novel approach to predicting ambient noise in restaurants via a hybrid simulation framework. Acoustical computations for a given restaurant space ar

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Underwood, Samuel, and Lily Wang. "A hybrid simulation approach to predicting noise in restaurants." INTER-NOISE and NOISE-CON Congress and Conference Proceedings 269, no. 2 (2024): 973–86. http://dx.doi.org/10.3397/nc_2024_0129.

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High levels of noise are a well-known source of occupant discomfort in dining environments, and noise ranks highly among the most common customer complaints in restaurant reviews. Prior work has focused on measuring existing restaurant soundscapes and attempting to predict acoustic performance; however, current techniques are still limited in accuracy for restaurants with time-varying occupancy and complex layouts. This presentation demonstrates a novel approach to predicting ambient noise in restaurants via a hybrid simulation framework. Acoustical computations for a given restaurant space ar

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10

Nykyforov, R. P. "The Status and Features of the Development of Restaurant Business in the World." Business Inform 12, no. 515 (2020): 202–8. http://dx.doi.org/10.32983/2222-4459-2020-12-202-208.

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One of the most dynamically growing types of entrepreneurial activity in the world is restaurant business. Changes in the context of development, including increasing the share of the middle class, changing values, migration and nomadism, digitalization, population growth, urbanization, active development of tourism and hospitality cause influence on the status and features of the development of restaurant business in the world. The article identifies the main determinants that determine the current status and features of the development of restaurant business in the world; the author’s own ap

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HASSANIN, Mostafa A., Amany E. SALEM, Mohamed Y. HELAL, Nabila N. ELSHAWARBI, Insaf S. AHMED, and Neveen MANSOUR. "THE POWER OF INTEGRATION TOWARDS SUSTAINABLE PERFORMANCE: A MODEL TO MINIMIZE TECHNOSTRESS AMONG FRONTLINE RESTAURANT EMPLOYEES BY COMBINING JOB AND EMPLOYEE RESOURCES." GeoJournal of Tourism and Geosites 49, no. 3 (2023): 934–45. http://dx.doi.org/10.30892/gtg.49310-1094.

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To develop a model that integrates restaurant and employee resources to overcome technostress and achieve sustainable performance. This qualitative study is based on twenty-two semi-structured interviews with restaurant managers and frontline employees (FLEs) to comprehensively understand how restaurant resources and personnel can be employed to combat technostress and achieve sustainable performance. Restaurant FLEs experience technostress from multiple sources, including unclear work-life boundaries, complex new systems, job insecurity, and the frequent use of new technologies. In addition,

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Yemchuk, Tetiana, and Oksana Arpul. "Competitive Positions in Restaurant Business in Present-Day Conditions Based on the Example of Chernivtsi (Ukraine)." Studies of the Industrial Geography Commission of the Polish Geographical Society 34, no. 1 (2020): 92–107. http://dx.doi.org/10.24917/20801653.341.7.

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Intensification of competition in restaurant business is accompanied by the emergence of a large number of competing dining establishments in both domestic and foreign markets, the increase of market requirements that force restaurants to continuously develop their strategic potentials, seek for various options for their effective work and create new competitive advantages. Availability of such advantages in restaurant industry is among the most important preconditions to obtain the surplus and develop business, which determines the relevance of the present research. Thus, the present study is

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Yemchuk, Tetiana. "The competitiveness of restaurant business establishments in Chernivtsi." Scientific Herald of Chernivtsi University. Geography, no. 808 (December 13, 2019): 134–43. https://doi.org/10.31861/geo.2019.808.134-143.

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According to definition given at the European Forum for Quality Management, competitiveness of a company represents its real and potential opportunities in its present conditions to develop, produce and realize goods that appear to be more attractive than the competitor’s if their price and non-price merits are taken into account. Specific nature of competition in restaurant business is connected with functions characteristic for industrial enterprises when the latter manufacture, realize and organize the consumption of their products. Combination of functions of production and non-production

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ogban, Uma, ibrahim umar, patrick uwajeh, and timothy iyendo. "Impact of Green Spaces on Consumers Well Being In Restaurants (a Case Study of Treehouse Grill Restaurants) In Wuse 2, Fct Abuja, Nigeria." Nile Journal of Engineering and Applied Science 2, no. 2 (2025): 1. https://doi.org/10.5455/njeas.231005.

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This study investigates the impact of green spaces on consumer wellbeing in Treehouse Restaurants, examining the interplay between restaurant design, consumer satisfaction, and loyalty. Through a mixed-methods approach, this research addresses four key questions: (1) What is the impact of green spaces on consumer wellbeing in Treehouse Restaurants? (2) How does the design and layout of Treehouse Restaurants influence consumer wellbeing? (3) What are the key factors contributing to consumer satisfaction and loyalty in Treehouse Restaurants? (4) How do consumers perceive the value of green space

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MYLKO, INNA, OLENA NAHORNOVA, and SERGII OZHEMA. "MANAGEMENT EFFICIENCY IMPROVEMENT ACTIONS FOR HOTEL AND RESTAURANT COMPLEX DEVELOPMENT." MODELING THE DEVELOPMENT OF THE ECONOMIC SYSTEMS 2, no. 2 (2021): 19–24. http://dx.doi.org/10.31891/mdes/2021-2-3.

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The article considers the interpretation of such concepts as «hotel», «restaurant», analyzes the author's interpretations of the concept of «hotel and restaurant complex», as well as offers its own understanding of this category. The specific features of the services of the hotel and restaurant complex are highlighted. Defined as a hotel and restaurant complex is not defined at the legislative level in Ukraine. The main approaches to defining the essence of the hotel and restaurant complex are presented, which is expressed in the ratio of the tourism industry and the hospitality industry. The

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Dlusskaya, V. V., and E. N. Kiseleva. "Theory of consumer behavior in the restaurant business." Entrepreneur’s Guide 16, no. 1 (2023): 17–23. http://dx.doi.org/10.24182/2073-9885-2023-16-1-17-23.

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Over the past two years, the food industry has faced many challenges. The situation around the world was repeated as the pandemic led to the cessation of the restaurant business and the introduction of quarantine restrictions. Although most restaurants have reopened and customers are returning, the industry is still facing challenges.As the pandemic progressed, consumers learned to cook more meals at home, leading to increased food consumption and a refusal to visit restaurants. Consumer behavior is a complex topic, it involves many different factors and aspects that influence each other and a

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17

Bovsh, Luidmila, Igor Komarnitskyi, and Oksana Oliinyk. "Mentoring and Agile: Points of Contact in Restaurant Management." Restaurant and hotel consulting. Innovations 4, no. 1 (2021): 39–53. http://dx.doi.org/10.31866/2616-7468.4.1.2021.234829.

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The topicality. The escalation of the pandemic and the oscillating lockdown create depressive moods in the restaurant business: owners balance on the verge of choosing between survival and violation of quarantine conditions, staff are forced to change professions. The realities of further uncertainty require the transformation of the restaurant’s business environment and strengthening the competencies of staff suitable for crisis management. The strategic framework requires effective tactical sessions given the specifics of working in a lockdown: restaurant business adjusts service formats and

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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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HEDEEN, NICOLE. "Restaurant Policies and Practices for Serving Raw Fish in Minnesota." Journal of Food Protection 79, no. 10 (2016): 1813–19. http://dx.doi.org/10.4315/0362-028x.jfp-16-164.

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ABSTRACT The number of restaurants serving sushi within Minnesota is continuously increasing. The practices and protocols of serving raw fish are complex and require detailed planning to ensure that food served to patrons will not cause illness. Although the popularity of sushi is increasing, there is a lack of research on food safety issues pertaining to preparation of raw fish and sushi rice. To address this gap, the Minnesota Department of Health Environmental Health Specialists Network Food program collected descriptive data on restaurant practices and policies concerning the service of ra

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Waqas, Manzoor Dar, and Xiongying Niu. "Understanding the determinants of Restaurant Switching intentions: The Utilization of Push-Pull-Mooring framework." International Journal of Science and Business 5, no. 4 (2021): 166–79. https://doi.org/10.5281/zenodo.4561725.

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This study empirically investigates the applicability of the push-pull-mooring (PPM) framework on restaurant switching intentions. The employed framework is the theoretical extension of the current PPM Model, which is uncommon in the literature. The antecedents of this research are push variables (satiation with food, satiation with service, satiation with atmosphere); pull (post dining regret, alternative attractiveness); the moderating variables are mooring (self-control, place attachment, OSL). The study uses Chinese restaurants market, which is highly competitive and diverse in terms produ

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IVANENKO, Iryna. "Elements of marketing communications of restaurant enterprises." Economics. Finances. Law 4, no. - (2023): 45–48. http://dx.doi.org/10.37634/efp.2023.4.10.

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The paper is devoted to the adaptation of marketing communication tools in accordance with the needs of domestic restaurants. The study identifies the features of the formation and promotion of a restaurant product, which is a combination of products and services. Detailing of the functional components of the restaurant industry product allowed for a qualitative adaptation of marketing communications in on-line and off-line formats. It is established that the main functions of the restaurant product are consumer, economic, socio-cultural and aesthetic. The study details the functional componen

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Farhad Hussain, Muhammad Ayyub Arshad, and Adan Sajjad. "Investigating the Critical Factors Effecting Customers Loyalty: An Empirical Assessment." Contemporary Issues in Social Sciences and Management Practices 1, no. 1 (2022): 45–54. http://dx.doi.org/10.61503/cissmp.v1i1.15.

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Globally, the fast-food restaurant industry is a complex and ever-expanding business sector. Many people in Pakistan visit fast food restaurants on a regular basis. Establishing a relationship with the client and providing outstanding services are vital in the restaurant industry. This research intends to examine the factors influencing customer loyalty in fast food restaurants in Pakistan. This research used a descriptive quantitative survey approach. The sample population for this research comprised of fast-food restaurant customers. This research examined consumers of global fast-food chain

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Mykoliuk, Oksana. "Management of Hotel and Restaurant Complex on the Basis of Energy Efficiency." Restaurant and Hotel Consulting. Innovations 4, no. 2 (2021): 268–82. https://doi.org/10.31866/2616-7468.4.2.2021.249079.

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Topicality. Sustainable development of hotel and restaurant industry appears to be not possible without a reliable, stable, reasonable provision of energy resources. Rational and economical consumption of energy resources determines energy efficiency of their operation, and plays a leading role in ensuring the economic growth of blighty enterprises in the service sector. Stable functioning and growth of the economic potential in market relations conditions are constantly becoming the priority in the development of hospitality sphere enterprises. They mainly depend on the availability of e

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Buani, Duwi Cahya Putri, Michael Alexandre, and Sukmawati Anggraeni Putri. "SISTEM PENDUKUNG KEPUTUSAN PEMILIHAN KARYAWAN UNTUK KENAIKAN JABATAN DENGAN METODE AHP PADA RESTORAN CARLâ€™S JR." JURNAL AKADEMIKA 13, no. 2 (2021): 47–50. https://doi.org/10.53564/akademika.v13i2.637.

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Carl's Jr. restaurant is one of the restaurants in Indonesia which is engaged in food and beverages. Carl's Jr. continues to grow by opening branches in various places in Indonesia. Over time, a suitable position is also needed to be placed by someone who is appropriate. The selection of promotions at Carl's Jr. restaurant is still done manually, so it does not cover the possibility if the decision making is only seen from certain aspects. A decision support system is a computerized system for making decisions from structured and semi-structured problems in a company. Analitycal Hierarchy Proc

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SOBEL, J., A. B. HIRSHFELD, K. McTIGUE, et al. "The pandemic of Salmonella Enteritidis phage type 4 reaches Utah: a complex investigation confirms the need for continuing rigorous control measures." Epidemiology and Infection 125, no. 1 (2000): 1–8. http://dx.doi.org/10.1017/s0950268899004057.

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In 1995, Salmonella Enteritidis (SE) cases in the state of Utah increased fivefold. Isolates were identified as phage type 4 (PT4). Risk factors and sources of infection were investigated in two case-control studies, a traceback of implicated foods, and environmental testing. Forty-three patients with sporadic infections and 86 controls were included in a case-control study of risk factors for infection. A follow-up case-control study of 25 case and 19 control restaurants patronized by case and control patients examined risks associated with restaurant practices. In the first case-control stud

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Buhaieva, Maria, Oleksandr Malykhin, and Yaroslаv Hrynko. "Business Process Management in the Hotel and Restaurant Industry." Central Ukrainian Scientific Bulletin. Economic Sciences, no. 12(45) (2024): 162–77. https://doi.org/10.32515/2663-1636.2024.12(45).162-177.

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The purpose of this article is to conduct a comprehensive analysis and improvement of business process management in the hotel and restaurant industry, considering current challenges, particularly global and national economic, social, and technological changes. The article examines the impact of war on the hotel and restaurant industry, specifically determining that military actions have led to significant losses in the hotel and restaurant business in both quantitative and financial terms. Key external factors affecting the competitiveness of the industry and its ability to withstand the cons

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Stamat, Viktoriia. "Modern Trends in Restaurant Business Management." Modern Economics 36, no. 1 (2022): 130–36. http://dx.doi.org/10.31521/modecon.v36(2022)-19.

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Abstract. Introduction. The restaurant industry is one of the most competitive businesses in the world. To succeed in an industry where competition is high and profit margins are low, you need to manage your restaurant business effectively. It consists of interrelated variables of both internal and external environment. They are characterized by the complexity of connections, the rapid change of information, and the mobility of factors. The restaurant industry is a complex branch of the economy that has its own specific features. This means that the management of restaurant establishments shou

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Mykoliuk, Oksana. "Management of Hotel and Restaurant Complex on the Basis of Energy Efficiency." Restaurant and hotel consulting. Innovations 4, no. 2 (2021): 268–82. http://dx.doi.org/10.31866/2616-7468.4.2.2021.249079.

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Topicality. Sustainable development of hotel and restaurant industry appears to be not possible without a reliable, stable, reasonable provision of energy resources. Rational and economical consumption of energy resources determines energy efficiency of their operation, and plays a leading role in ensuring the economic growth of blighty enterprises in the service sector. Stable functioning and growth of the economic potential in market relations conditions are constantly becoming the priority in the development of hospitality sphere enterprises. They mainly depend on the availability of energy

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Prastowo, Kukuh Adi, Heni Sulistiani, and Setiawansyah Setiawansyah. "Modifikasi Metode Simple Additive Weighting Dalam Rekomendasi Restoran Terbaik Berdasarkan Ulasan Pengunjung." Building of Informatics, Technology and Science (BITS) 6, no. 3 (2024): 2063–72. https://doi.org/10.47065/bits.v6i3.5679.

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Simple Additive Weighting (SAW) is a method in DSS that is used to solve multi-criteria problems by adding up the value weights of each alternative. The weakness of SAW is its sensitivity to weight determination and value which can significantly affect the final result. If the weight or value of the criteria is not determined correctly or does not reflect reality well, the results of the decision can be less accurate. The purpose of this study is to modify the SAW method with the name SAW-C to be more effective in providing the best restaurant recommendations based on visitor reviews. SAW modi

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Tsviliy, Sergiy, Darya Gurova, and Tetiana Kuklina. "Marketing competitiveness of hotel and restaurant enterprise: theoretical approach and methods of definition." VUZF Review 6, no. 2 (2021): 30–41. http://dx.doi.org/10.38188/2534-9228.21.2.05.

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The article considers topical issues of marketing competitiveness of hotel and restaurant business enterprises. The product marketing complex and the service marketing complex have been modernized by including the "period" element in the list of their components. The list of marketing functions of the manufacturer of a complex hotel and restaurant product has been supplemented with the function of implementing the time policy. The stages of the product life cycle are divided according to the principles of achieving effective interaction between producer and consumer based on cost structuring.

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Alalawneh, Ammar Ali, Saleh Yousef Y. Al-Omar, and Saleh Alkhatib. "The Complexity of Interaction between Social Media Platforms and Organizational Performance." Journal of Open Innovation: Technology, Market, and Complexity 8, no. 4 (2022): 169. http://dx.doi.org/10.3390/joitmc8040169.

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Social media platforms (SMPs) have become a key source of success for many organizations in today’s complex business environment due to advancements in information and communication technologies that have created dynamic innovations. This study aims to explore the complex relationships between SMPs’ usage and organizational performance with respect to small and medium-sized restaurants in Jordan. In addition, it investigates the impact of competition intensity as a moderating variable. The model of the study was assessed and examined by gathering data from 331 Jordanian restaurants using the p

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Tiwari, Shivam, Saurabh Sharma, and Abhishek Singh. "The Role of AI in Sentiment Analysis for Restaurant Quality Prediction: A Methodological Approach." International Journal of Innovative Research in Computer and Communication Engineering 12, no. 04 (2023): 11375–87. http://dx.doi.org/10.15680/ijircce.2024.1204370.

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In today’s digital age, sentiment analysis of user-generated content has become a critical tool for businesses, particularly in the restaurant sector, where online reviews play a pivotal role in shaping consumer choices. This study explores the use of sentiment analysis and artificial intelligence (AI) to predict top restaurants by analyzing customer feedback from various online sources. The proposed method employs advanced AI techniques, achieving a remarkable accuracy of 97.6% in assessing restaurant quality. The model also exhibits strong error performance, with a Mean Absolute Error (MAE)

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Vu, Huy Quan, Gang Li, Rob Law, and Yanchun Zhang. "Exploring Tourist Dining Preferences Based on Restaurant Reviews." Journal of Travel Research 58, no. 1 (2017): 149–67. http://dx.doi.org/10.1177/0047287517744672.

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Dining is an essential tourism component that attracts significant expenditure from tourists. Tourism practitioners need insights into the dining behaviors of tourists to support their strategic planning and decision making. Traditional surveys and questionnaires are time consuming and inefficient in capturing the complex dining behaviors of tourists at a large scale. Thus far, the understanding about the dining preferences and opinions of different tourist groups is limited. This article aims to fill the void by presenting a method that utilizes online restaurant reviews and text processing t

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Alabduljabbar, Reham. "Matrix Factorization Collaborative-Based Recommender System for Riyadh Restaurants: Leveraging Machine Learning to Enhance Consumer Choice." Applied Sciences 13, no. 17 (2023): 9574. http://dx.doi.org/10.3390/app13179574.

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Saudi Arabia’s tourism sector has recently started to play a significant role as an economic driver. The restaurant industry in Riyadh has experienced rapid growth in recent years, making it increasingly challenging for customers to choose from the large number of restaurants available. This paper proposes a matrix factorization collaborative-based recommender system for Riyadh city restaurants. The system leverages user reviews and ratings to predict users’ preferences and recommend restaurants likely to be of interest to them. The system incorporates three different approaches, namely, non-n

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Bubenets, Iryna, and Yulia Krysko. "TOOLS FOR FORMING THE MARKETING COMPLEX OF RESTAURANT BUSINESS ENTERPRISES IN THE CONDITIONS OF DIGITIZATION." Economic scope, no. 200 (May 9, 2025): 22–26. https://doi.org/10.30838/ep.200.22-26.

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The use of digital marketing tools in the formation of the marketing complex of restaurant business enterprises increases the competitiveness of establishments, optimizes customer interaction and increases profitability. The integration of modern digital technologies into marketing activities will increase the effectiveness of advertising messages, adapt to changes in consumer behavior, and ensure long-term customer loyalty. In this regard, the study of effective marketing tools for the formation of a marketing complex is extremely relevant for restaurant business enterprises. The article is a

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Bovsh, Luidmila, Igor Komarnitskyi, and Oksana Oliinyk. "Mentoring and Agile: Points of Contact in Restaurant Management." Restaurant and Hotel Consulting. Innovations 4, no. 1 (2021): 39–53. https://doi.org/10.31866/2616-7468.4.1.2021.234829.

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The topicality. The escalation of the pandemic and the oscillating lockdown create depressive moods in the restaurant business: owners balance on the verge of choosing between survival and violation of quarantine conditions, staff are forced to change professions. The realities of further uncertainty require the transformation of the restaurant’s business environment and strengthening the competencies of staff suitable for crisis management. The strategic framework requires effective tactical sessions given the specifics of working in a lockdown: restaurant business adjusts service forma

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Seliutin, Serhii. "DETERMINATION OF STRATEGIC DEVELOPMENT DIRECTIONS OF RESTAURANT INDUSTRY INSTITUTIONS ON BENCHMARKING BASES." Economic Analysis, no. 28(3) (2018): 184–91. http://dx.doi.org/10.35774/econa2018.03.184.

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Introduction. The article deals with the issues of strategic development of restaurant industry institutions. Nowadays, the fractal structuring is one of the most efficient tools for the study of complex organizations. This structuring has allowed using a hierarchical system of indicators to carry out a strategic assessment and develop the direction of strategic development of enterprises. Purpose. The article aims is to determine the directions of strategic development of the restaurants of Kharkiv, which are the part of the networks, on the basis of benchmarking. For this purpose, the system

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Lebedenko, T., G. Krusir, H. Shunko, V. Sokolova, and A. Makas. "Environmental management in the hotel and restaurant complex." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 23, no. 96 (2021): 54–60. http://dx.doi.org/10.32718/nvlvet-f9610.

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In the current context, significant changes are taking place in the structure of Ukrainian industry. Powerful productions of some spheres of activity lose their urgency and, on the contrary, acquire the development of power of other branches, namely, craft productions, to the composition of which the company belongs. The result of the activity of the businesses complex is the formation of significant volumes of food waste (about 160 thousand ton), discharges of concentrated wastewater, wastewater discharges. The wastes of the restaurant industry have a wide nomenclature and a specific composit

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Smaal, Sara A.L. "Exploring farm-to-restaurant relations and the potential of a local food hub: A case study in the city-region of Groningen, the Netherlands." Sociologia Ruralis 63, no. 1 (2022): 223–46. https://doi.org/10.1111/soru.12378.

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Abstract: Urban restaurants are increasingly putting local food on the menu. How do farm-to-restaurant relations fit into the local food movement, and how can these collaborations be supported by food policies and programmes of urban governments? Through a qualitative case study in the city-region of Groningen (The Netherlands), this article explores the values urban restaurants, local food suppliers and urban governments attribute to local food, the trust and barriers these actors experience in their collaborations, and their views on the municipality's preliminary plans for a local

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Danylenko, Olha. "Cultural, Leisure and Recreational Potential of Modern Hotel and Restaurant Complexes in Ukraine." Issues in Cultural Studies, no. 37 (May 28, 2021): 150–58. https://doi.org/10.31866/2410-1311.37.2021.236016.

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The purpose of the article is to determine the main aspects of the cultural, leisure and recreational potential of modern hotel and restaurant complexes, in particular in Ukraine. The research methodology is based on an inclusive combination of methodological tools of cultural, art studies, sociocultural, structural and functional approaches, as well as approaches integrated with management. In addition, we have actively used general scientific methods of cognition (analysis, synthesis, observation) and principles (reliability, system, etc.). The scientific novelty lies in the fact that the ar

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S., Tsviliy, and Korniienko O. "POSTCORONAVIRUS MARKETING POLICY OF RETAINING LOYAL CONSUMERS OF HOTEL AND RESTAURANT PRODUCT." Scientific Bulletin of Kherson State University. Series Economic Sciences, no. 42 (June 25, 2021): 50–55. http://dx.doi.org/10.32999/ksu2307-8030/2021-42-8.

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The article is devoted to the study of post-coronavirus marketing policy of retaining loyal consumers of hotel and restaurant products. The understanding of the complex hotel and restaurant product, which is the final product of the hotel and restaurant industry, which covers the processes of production, sales, organization of consumption in accordance with the theory of marketing services. The specific features of the hotel and restaurant product in the concept of modern consumption are highlighted. The scheme of a complex hotel and restaurant product is offered. The profile of the segment of

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Baiomy, Ahmed E., Eleri Jones, and Mark M. H. Goode. "The influence of menu design, menu item descriptions and menu variety on customer satisfaction. A case study of Egypt." Tourism and Hospitality Research 19, no. 2 (2017): 213–24. http://dx.doi.org/10.1177/1467358417708228.

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This study proposed a model of the influence of menu attributes on customer satisfaction. Customer satisfaction studies in restaurants have not emphasized menu attributes, despite menus being critically important restaurant products. To date no study has investigated the relationship between menu attributes and customer satisfaction. Multiple regression analysis of the data indicated that menu design, menu item descriptions, and menu variety were significant predictors of customer satisfaction. The study’s findings will be beneficial for educators, students in hotel management programs and pra

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Shytikova, Tetiana, and Mykola Ignatyshyn. "EVALUATION OF RESTAURANT ACTIVITY OF CITIES AND DISTRICTS OF THE ZAKARPATTIA OBLAST BY THE HIERARCHY ANALYSIS METHOD." Scientific Bulletin of Mukachevo State University. Series “Economics” 1(13) (2020): 175–83. http://dx.doi.org/10.31339/2313-8114-2020-1(13)-175-183.

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The comparative assessment of the results of restaurant enterprises’ activities of towns and districts of Zakarpattia Oblast has been done with the use of the Saati method for the last quarter of 2017 and 2018. The aim of the research is to build a hierarchical model for evaluating the performance of restaurants for the provision of portable food services in towns and regions using statistical indicators such as «The quantity of enterprises» and «The scope of provided services» Серія Економіка. Випуск 1(13) 183 over a certain period. The hierarchy analysis method has been chosen for evaluation

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Poltavska, Oksana, Iryna Lashchyk, Tetiana Nikitchina, Natalia Smolinska, and Yuliia Borutska. "State legal regulation of the hotel and restaurant complex in the system of development of the national economy." Cuestiones Políticas 41, no. 78 (2023): 38–49. http://dx.doi.org/10.46398/cuestpol.4178.02.

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The main objective of the article was to study the key aspects of the state legal regulation of the hotel and restaurant complex in the system of development of the economy. The subject of research is the state legal regulation of the hotel and restaurant complex. Based on the results of the conducted research, the key elements of the state legal regulation of the hotel and restaurant complex were considered. In order to achieve the stated objective, a hybrid documentary-based methodology was used, which combined analysis and synthesis in the treatment of information; selection of factual mate

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Ramsha Waheed, Dr. Waqas Manzoor, Dr. Rana Muhammad Shahid Yaqub, Dr. Nazia Yasmin, and Dr. Atteeq ur Rahman. "Exploring Restaurant Patronage Behaviour in Pakistan: The Influence of Satiation, Alternative Attractiveness, and Word of Mouth with Place Attachment as a Moderator." Journal of Policy Research 10, no. 1 (2024): 100–112. http://dx.doi.org/10.61506/02.00170.

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This study investigates the interplay of satiation, alternative attractiveness, and place attachment on restaurant switching intentions in Pakistan, with a focus on the moderating role of place attachment. Additionally, it examines how switching intentions impact word-of-mouth and patronage behaviour. Data from 239 restaurant customers were collected via online surveys and analysed using SPSS 27.0 and Smart PLS 4.0 through Covariance-based Structural Equation Modelling (CB-SEM). Findings indicate that customer satiation significantly heightens switching intentions, while alternative attractive

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Волковська, Яна Віталіївна. "Cost optimization on example of hotel-restaurant complex enterprises." Problems of Theory and Methodology of Accounting, Control and Analysis, no. 2(37) (September 25, 2017): 19–23. http://dx.doi.org/10.26642/pbo-2017-2(37)-19-23.

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Neri, Marwin C., Fritzie M. Segura, Jaimina P. Abosama, and Dr Monsour A. Pelmin, CHP, CHRP, LPT. "Understanding the Challenges, Benefits, and Attitudes of Halal Certification Among Restaurants in General Santos City." International Journal of Research and Innovation in Social Science IX, no. V (2025): 5059–67. https://doi.org/10.47772/ijriss.2025.905000392.

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This qualitative study explores the understanding the challenges, perceived benefits, and attitudes toward halal certification among restaurant operators in General Santos City, Philippines. Given the city’s proximity to Muslim-majority regions and the increasing demand for halal-compliant food services, the study seeks to assess how restaurant managers perceive and engage with halal certification processes. Using semi-structured interviews with seven managers from local, halal-themed, and international chain restaurants, the study employed thematic analysis to extract insights. Findings revea

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Ralyk, Dinara V. "On the assessing the restaurant service quality and culture." Services in Russia and Abroad 18, no. 2 (2024): 282–93. https://doi.org/10.5281/zenodo.12682766.

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<em>The article presents the research results of the methodology for assessing the quality and culture of restaurant service. The services and the process of providing them to the consumer are the elements of the service system, but conceptual connections in it is under discussion; and the article indicates the author’s position in it. The study made it possible to clarify the concepts of quality and service culture in relation to the service sector of the restaurant business. The essence of restaurant merchandising is revealed from the perspective of logistics and marketing goals of a c

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Oliinyk, Oksana. "Cultural and Recreational Component Service of City Hotel and Restaurant Complexes." Issues in Cultural Studies, no. 37 (May 28, 2021): 191–99. https://doi.org/10.31866/2410-1311.37.2021.236020.

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The purpose of the study is to analyse the features of the cultural and recreational component of modern hotel and restaurant service. The research methodology is based on the inclusion of scientific approaches and methods. The tools of culturological, sociocultural and systemic approaches were used, in particular, to substantiate the socio-cultural and recreational and leisure component and to analyse the practical experience in the field of hotel and restaurant service. The scientific novelty of the study is to substantiate the importance of the cultural and recreational component and the po

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Ashish, Kothmeerkar, Aditya Singh Rathour, Abir Banerjee, and Bhaumik Machhi. "The Culinary Revolution in Your Pocket: The Influence of Food Ordering Apps on Restaurants." International Journal of Research in Engineering, Science and Management 7, no. 3 (2024): 56–61. https://doi.org/10.5281/zenodo.10854548.

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From streamlined apps to AI-powered recommendations, online food ordering is undergoing a fascinating trans- formation. This exploration, drawing on ten recent studies, unveils key trends shaping the future of how we discover, order, and savor our meals. Customer satisfaction reigns supreme, with studies exploring intuitive apps, automated restaurant systems, and analyses of post-pandemic dining habits. The focus extends beyond convenience, delving into promoting healthy choices within the online ordering sphere. Catering to diverse needs, systems now cater to both restaurants and mess service

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