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Journal articles on the topic 'Restaurant; Food Stalls'

Author: Grafiati

Published: 5 June 2025

Last updated: 2 August 2025

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1

Unzil, N. A., A. Azlan, and S. Sultana. "Proximate composition analysis of chicken burgers from night market stalls and selected fast-food restaurants." Food Research 5, no. 1 (2021): 471–77. http://dx.doi.org/10.26656/fr.2017.5(1).469.

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This study was aimed to determine and compare the proximate composition of chicken burgers from night market stalls and selected fast-food restaurants. The methods used for determination of proximate composition were AOAC Official Methods 973.48, 960.39, 991.43, 990.19 and 999.11 for protein, fat, fibre, moisture and ash, respectively except total available carbohydrate. The energy content of all samples was calculated based on 4, 4 and 9 kcal/100 g for carbohydrate, protein and fat, respectively. The protein content of burger samples from fast-food restaurant ranged 14.48-18.6%, whereas the s

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Mujayanah, Mujayanah, and Rahmat Agus Santoso. "Profit of Traditional Food Stall Traders in Facing Modern Restaurants in the Perspective of Service." Indonesian Vocational Research Journal 1, no. 2 (2022): 56. http://dx.doi.org/10.30587/ivrj.v1i2.4196.

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Traditional food stall traders in Cerme District experienced a decrease in profit due to the existence of Modern Restaurant. Traditional food stall traders still survive in the face of competition problems with modern restaurants. This study aims to determine the profit of traditional food stalls facing modern restaurants in the perspective of service quality. By collecting data from 5 informants and 1 key informant as the initial opening of the research to find more accurate results. The presentation of the data was carried out using the interactive model of Miles and Huberman (1984), namely

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Sakir, Ahmad Rosandi. "Restaurant Tax Revenue in Enhancing Local Revenue in the City of Ambon." Summa : Journal of Accounting and Tax 1, no. 1 (2023): 39–48. http://dx.doi.org/10.61978/summa.v1i1.85.

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Ambon City Regulation Law No. 2 of 2011, in CHAPTER 1 Article 1 paragraph 12, clarifies that restaurant tax pertains to the services provided by restaurants. Additionally, in Article 1 paragraph 13, it defines a restaurant as an establishment offering food and/or beverages, encompassing cafeterias, stalls, bars, and similar entities, including food/catering services. Sections 12 and 13 specify that the restaurant tax is calculated based on the payment received or due to the restaurant (Article 12), and the tax rate is set at 10% (Article 13). The restaurant tax significantly contributes to the

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Rahman, Maria Abdul, Yaty Sulaiman, Nik Kamariah Nik Mat, and Zuraida Hassan. "What Influences Customers to Revisit Full-Service Restaurants in Malaysia?" WSEAS TRANSACTIONS ON BUSINESS AND ECONOMICS 20 (September 15, 2023): 1971–83. http://dx.doi.org/10.37394/23207.2023.20.172.

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The full-service restaurant segment contributed significantly to the Malaysian restaurant industry in 2020. However, the full-service restaurant segment has been facing fierce competition from the other segments, such as cafes and bars, street stalls, fast food, self-service cafeterias, and home-based segments, particularly after the government’s announcement to loosen the COVID-19 restrictions. Therefore, this study intends to examine predictors of customer revisit intention towards full-service restaurants in Malaysia. The variables investigated in this study were food safety, price fairness

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Maulana, Rezky, Alvi Furwanti Alwie, and Sri Kartikowati. "PENGARUH PERCEIVED QUALITY, DAN PERCEIVED VALUE TERHADAP LOYALTY MELALUI SATISFACTION SEBAGAI VARIABEL INTERVENING PADA KONSUMEN RUMAH MAKAN PADANG DI KECAMATAN RENGAT." Kurs : Jurnal Akuntansi, Kewirausahaan dan Bisnis 6, no. 2 (2021): 165–78. http://dx.doi.org/10.35145/kurs.v6i2.1241.

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This study aims to analyze the effect of perceived quality and perceived value on loyalty through satisfaction as an intervening variable for Padang Restaurant consumers in Rengat District. The sample used in this study was 105 people spread over five Padang restaurants, namely the Simple Restaurant, Simpang Raya Restaurant, Fauzan Restaurant, Nanda Restaurant, and Ambo Restaurant. Data collection techniques using a questionnaire. Meanwhile, to analyze the data, the WarpPls program was used. The results showed that: 1) Perceived quality had a positive and significant effect on Satisfaction. 2)

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Kesuma, I. Wayan Agus Wijaya Adi, Luh Putu Wrasiati, and Amna Hartiati. "ASPEK SANITASI DAN HYGIENE DI WARUNG MAKAN IKAN LAUT KAWASAN PANTAI LEBIH KABUPATEN GIANYAR." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 6, no. 4 (2018): 356. http://dx.doi.org/10.24843/jrma.2018.v06.i04.p10.

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The aim of this study was to determine the level of knowledge of sanitation and hygiene aspects to food handlers and food stall owners in marine food stalls in Pantai Lebih area, Gianyar Regency. The method used is a non-probability type of saturated sampling. Questionnaires were distributed to the food handler and the measurement method used a dichotomy scale that had 2 answers, namely "Yes" and "No". Determination of the sample population was the entire restaurant located in the Pantai Lebih area and which was surveyed as food handlers. The type of research in Pantai Lebih food stall was des

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Jia, Xiaofang, Jiawu Liu, Bo Chen, et al. "Differences in nutrient and energy contents of commonly consumed dishes prepared in restaurants v. at home in Hunan Province, China." Public Health Nutrition 21, no. 7 (2018): 1307–18. http://dx.doi.org/10.1017/s1368980017003779.

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AbstractObjectiveEating away from home is associated with poor diet quality, in part due to less healthy food choices and larger portions. However, few studies account for the potential additional contribution of differences in food composition between restaurant- and home-prepared dishes. The present study aimed to investigate differences in nutrients of dishes prepared in restaurants v. at home.DesignEight commonly consumed dishes were collected in twenty of each of the following types of locations: small and large restaurants, and urban and rural households. In addition, two fast-food items

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Manengkey, Tesalonika Ave, Jessy D. L. Warongan, and Syermi S. E. Mintalangi. "Analisis pemungutan pajak restoran menurut Perda Kota Manado No. 2 Tahun 2011 pada Badan Pendapatan Daerah Kota Manado." Riset Akuntansi dan Portofolio Investasi 3, no. 1 (2025): 148–56. https://doi.org/10.58784/rapi.292.

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One of the regional taxes with growing potential, as service sector components are increasingly emphasized in development policies to support economic growth, is the restaurant tax. According to Manado City Regional Regulation No. 2 of 2011, Part II concerning Regional Taxes, the Restaurant Tax is a tax on services provided by restaurants. A restaurant is a facility that provides food and/or drinks for a fee, including restaurants, cafeterias, canteens, stalls, bars, and similar establishments, including catering services. This research aims to analyze the collection process of restaurant tax

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Asti, Eka Giovana, and Eka Avianti Ayuningtyas. "ANALISIS PENGARUH STRATEGI PROMOSI DAN KUALITAS PELAYANAN TERHADAP LOYALITAS KONSUMEN PADA RUMAH MAKAN SAUNG WULAN." Jurnal Pengembangan Wiraswasta 21, no. 1 (2019): 23. http://dx.doi.org/10.33370/jpw.v21i1.290.

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Culinary business which includes businesses such as restaurants, cafes, and food stalls shows that the business sector is experiencing positive growth. So also happened in the area of West Java Province in particular, the growth in the number of restaurants, cafés and food stalls also shows that the rate of growth is rapid. This indicates the competition in that business sector is also getting tougher. To overcome the increasingly fierce competition, an effort is needed to overcome that thing and strive to prioritize to the consumers. One effort that can be done by business people is to create

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Dakwani, Tifal. "Hygiene and Sanitation of Food Processing Center in Gudang 100 Warehouse at Tanjung Perak Sea Port of Surabaya 2018." JURNAL KESEHATAN LINGKUNGAN 11, no. 1 (2019): 69. http://dx.doi.org/10.20473/jkl.v11i1.2019.69-74.

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Food Processing Premise is a place for processing food raw ingredients to become ready to consume food. In order to function optimally, the premises are needed to be controlled frequently particularly in the port area where many visitors and staffs are in needs of health protection during their activities in this area. For this purpose, the authority has been attempting to increase and maintain food and baverage quality in this area therefore it could avoid any public health menaces from food contamination and intoxication for the population. As basic health survey (RISKESDAS) in 2013 reported

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Setyawan, Alfonsus Tegar, Azmah Sholihah, and Siti Lilik Nur Rohmah. "Kuliner Sunda di tengah laju modernitas: perkembangan rumah makan Sunda di Bandung tahun 1960-an hingga 2000-an." Historiography 2, no. 2 (2022): 204. http://dx.doi.org/10.17977/um081v2i22022p204-218.

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Bandung is one of the main culinary destinations in Indonesia. Bandung's culinary image has been rooted since the colonial era as Haryoto Kunto (1986) called Bandung “a hawker's paradise". A typical culinary of Bandung is Sundanese restaurants with its signature local dishes. Sundanese dishes usually served in a domestic environment (household). Since the 1960s to 1970s, there were trends of typical Sundanese food stalls in Bandung, namely Ampera, and Ponyo. Those were local people who wanted to eat outside. In 1980s, Ampera, and Ponyo food stalls transformed their business concept to become r

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Suprastayasa, I. Gusti Ngurah Agung, and Ni Kade Juli Rastitiati. "Warung Makan di Pantai Melasti, Bali dalam Kajian Lanskap Linguistik: Dari Tipat Cantok sampai Burger." Jurnal Gastronomi Indonesia 11, no. 1 (2023): 97–104. http://dx.doi.org/10.52352/jgi.v11i1.1116.

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The linguistic landscape has attracted the interest of many language researchers recently. One area of study that has not received much attention is the linguistic landscape of restaurants. Therefore, this study aims to analyze the linguistic landscape of food stalls in Melasti Beach, Bali. Data was obtained by taking photos using a cell phone camera against signboards, banners and menu lists displayed in front of the restaurant. A total of 43 photos were collected and there were 144 items analyzed. then categorized based on the language used. The results of the study found that the use of lan

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Rima, Debora, and Aprianingsih Atik. "The Impact of Perceived Value and Attitude towards Purchase Intention at Sambel Branding Restaurant." International Journal of Current Science Research and Review 06, no. 12 (2023): 8203–15. https://doi.org/10.47191/ijcsrr/V6-i12-74.

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Abstract : Sambal is a traditional Indonesian spice that has been an essential component of Indonesian cuisine for centuries. Today, it is considered a staple spice in all Indonesian dishes. The popularity of sambal has attracted many new restaurants of varying scales to enter the spicy food market and utilize the “Sambel” brand as their restaurant attraction. Jakarta, which is one of the eight primary cities in Indonesia, ranks fourth with the most restaurant dine-in visits in 2022. As per the data provided by the Central Statistics Agency (BPS), there are 6,780 restaurant units i

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Leo Medianto Faziqin, Dalilah, Dwi Handayani, Chairil Anwar, and Susilawati. "Contamination of Soil Transmitted Helminths (STH) Eggs in Raw Vegetables at Street Food Stalls and Restaurant in Lorok Pakjo Village, Palembang." Bioscientia Medicina : Journal of Biomedicine and Translational Research 5, no. 6 (2021): 599–607. http://dx.doi.org/10.32539/bsm.v5i6.397.

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Background: Infection Soil Transmitted Helminths (STH) is a disease that is a problem in the world, especially in areas with a tropical climate like Indonesia. This infection can be transmitted through consumption of raw vegetables contaminated with STH. This study aims to determine whether there is contamination of STH eggs in raw vegetables at street food stalls and restaurants in Lorok Pakjo Village, Palembang. Methods: This research is a descriptive observational study. Samples in the form of fresh vegetables were collected from 18 street stalls and 14 restaurants in Lorok Pakjo Vill

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Leo Medianto Faziqin, Dalilah, Dwi Handayani, Chairil Anwar, and Susilawati. "Contamination of Soil Transmitted Helminths (STH) Eggs in Raw Vegetables at Street Food Stalls and Restaurant in Lorok Pakjo Village, Palembang." Bioscientia Medicina : Journal of Biomedicine and Translational Research 5, no. 4 (2021): 1133–41. http://dx.doi.org/10.32539/bsm.v5i4.397.

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Background: Infection Soil Transmitted Helminths (STH) is a disease that is a problem in the world, especially in areas with a tropical climate like Indonesia. This infection can be transmitted through consumption of raw vegetables contaminated with STH. This study aims to determine whether there is contamination of STH eggs in raw vegetables at street food stalls and restaurants in Lorok Pakjo Village, Palembang. Methods: This research is a descriptive observational study. Samples in the form of fresh vegetables were collected from 18 street stalls and 14 restaurants in Lorok Pakjo Vill

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Sujatini, Siti, Euis Puspita Dewi, Fitri Suryani, et al. "Optimizing Coziness and Productivity: An All-Encompassing Ergonomic Investigation on Diners and Restaurant Operators in Dense Urban Living Environments." Proceeding of the International Conference on Multidisciplinary Research for Sustainable Innovation 1 (August 12, 2024): 501–6. http://dx.doi.org/10.31098/icmrsi.v1i.837.

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This research aims to determine and optimize the welfare of visitors and food stall owners in dense urban environments, especially in the context of dense residential areas in big cities. As ergonomics research, its main focus is to assess the physical and psychological conditions of visitors and food stall owners operating in dense urban environments. This research method involves a detailed analysis of ergonomic aspects, including room layout, furniture design, lighting and acoustics, taking into account the unique demands of dense housing. In addition, in-depth interviews with food stall ow

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YEW, CHAI SIAW, CHAI SZE FAN, ROSDI KIRA, AHMAD SYATIR TAHAR, and LESLEY MAURICE BILUNG. "Occurrence of Listeria monocytogenes and Salmonella Typhimurium in Fruit Juices from Local Stalls and Restaurant in Kuching, Sarawak." Trends in Undergraduate Research 1, no. 1 (2018): a1–7. http://dx.doi.org/10.33736/tur.1133.2018.

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Listeria spp. and Salmonella spp. are capable of causing food-borne outbreaks and diseases in humans. This study aimed to quantify and detect the occurrence of Listeria monocytogenes and Salmonella Typhimurium in fruit juices by utilizing Most Probable Number (MPN) in combination with Polymerase Chain Reaction (PCR). In this study, a total of 50 fruit juice samples, consisting of orange, papaya, watermelon, honeydew and apple were collected from Kota Samarahan and Kuching. Specific Polymerase Chain Reaction (PCR) assay targeting the virulence gene, hlyA gene in L. monocytogenes and fliC gene i

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Yang, Poh Yee, Jun Kit Chaw, Xiang Cheng, Mei Choo Ang, and Mohamad Hidir Mhd Salim. "EXPLORING CONSUMER BEHAVIOUR PATTERNS AND MODELLING CHURN PREDICTION IN THE FOOD DELIVERY SERVICE INDUSTRY: A CASE STUDY." Journal of Information System and Technology Management 8, no. 32 (2023): 53–68. http://dx.doi.org/10.35631/jistm.832004.

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In the current market, businesses are always looking for ways to sustain and maintain their stability. One of the key strategies is to maintain consumer loyalty and create a peak consumer experience. The study focuses on a third-party delivery service that collaborates with restaurants and fast-food stalls, which is finding it increasingly challenging to maintain individual relationships with its growing consumer base. To address this issue, the study uses churn analysis to extract semantic consumer behavioural information from transaction details, restaurant information, and consumer profiles

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Bagas mulyadi and Hadita. "The Influence of Product Quality, Service Quality and WOM on Consumer Purchasing Decisions at Mie Ayam Goceng Setu Bekasi Food Stalls." Journal of Finance and Business Digital 2, no. 4 (2023): 545–56. http://dx.doi.org/10.55927/jfbd.v2i4.7287.

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There are many facts and data that state how big the influence of the culinary business in Indonesia is. It's not just a business related to basic human needs, more than that culinary business is entrepreneurial from an economic perspective. The purpose of this research is to study how product quality, service quality, and word of mouth influence consumers' decisions to buy goods. The research subjects were all restaurant consumers with a purposive sampling size of 100 respondents who ordered chicken noodles and ate on the spot. This research was analyzed using multiple linear regression. The

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Saridewi, Inggit, Arief Pambudi, and Yulia Fitria Ningrum. "ANALISIS BAKTERI Escherichia coli PADA MAKANAN SIAP SAJI DI KANTIN RUMAH SAKIT X DAN KANTIN RUMAH SAKIT Y." BIOMA 12, no. 2 (2017): 90. http://dx.doi.org/10.21009/bioma12(2).4.

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The increasing human activity makes the preference for fast food increases. However, some people do not pay attention to the hygiene conditions of food processed from food stalls. Food handlers, equipment utilization, food processing, clean water, and the packaging are the critical points of bacterial contamination. Escherichia coli is a bacterium that usually used as the indicator of food hygiene. The objective of this study is to examine the contamination of coliform bacteria, especially E. coli at two hospital cafeteria by using MPN method and questionnaire regarding the implementation of t

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Prihandoyo, Prihandoyo, Nadi Hernadi Moorcy, and Nely Tangke Rante. "PENGARUH VARIASI PRODUK DAN KUALITAS PELAYANAN KONSUMEN TERHADAP MINAT BELI ULANG KONSUMEN PADA WARUNG MAKAN NOSTIMO BALIKPAPAN." Jurnal GeoEkonomi 16, no. 1 (2025): 33–46. https://doi.org/10.36277/geoekonomi.v16i1.556.

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This study aims to examine the effect of product variety and service quality on consumer repurchase intention at Nostimo Food Stall, Balikpapan. This study uses a quantitative approach and uses primary data obtained from 246 respondents as samples selected based on convenience sampling method. The collected data were analyzed based on multiple linear regression analysis using SPSS. The result shows that product variation and service quality have a significant effect simultaneously on consumer repurchase intention. The product variety has a positive and significant effect on consumer repurchase

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Rizal, Darwis, Abdullah, L. Diab Ashadi, and Hanafi Syawaluddin. "Consumer Legal Protection of Culinary Products in Realizing Sharia Tourism in Gorontalo City." International Journal of Social Science And Human Research 06, no. 12 (2023): 7847–55. https://doi.org/10.5281/zenodo.10436548.

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Everyone has the right to legal protection in various activities of his life, including between producers and consumers. This article aims to discuss the prospects of sharia tourism in Gorontalo City and consumer legal protection of culinary products in realizing sharia tourism in Gorontalo City. This research is a field research with an empirical juridical approach. Data collection is in the form of literature, observation, questionnaires, and interviews. Furthermore, the collected data is analyzed with qualitative description. This qualitative descriptive uses a data display with 3 activity

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Teubner, Melina. "Eat the street." Revista Ingesta 1, no. 2 (2019): 167–68. http://dx.doi.org/10.11606/issn.2596-3147.v1i2p167-168.

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   Female street vendors were a common sight in cities worldwide in the first half of the 19th century. Fields of history like women’s history have dealt with the role of these street vendors in European cities. In recent decades, female street vendors have also been studied by a number of Brazilian scholars, who have shed light on urban slavery, domestic slavery and other forms of unfree labor. These studies commonly focus on community building among urban slaves and the formation of a West African diaspora. All around the globe female street vendors were (and still are) not

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Silalahi, Flora, and Fahmi Sulaiman. "Upaya Peningkatan Penjualan UMKM di Rumah Makan Wong Solo 77 Medan Perjuangan." Jurnal Masyarakat Indonesia (Jumas) 2, no. 02 (2022): 84–92. http://dx.doi.org/10.54209/jumas.v2i02.51.

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Efforts to Improve and Marketing Strategy for UMKM on Ayam Penyet Balap Solo 17 Medan Perjuangan. Supervised by Fahmi Sulaiman. This study aims to find out what efforts should be made to improve the marketing strategy for the food stall business at Ayam Penyet Balapan solo 17 Medan Perjuangan. Sampling in this study was carried out using informant techniques, namely business owners who conceptually know and understand the ins and outs of the strategies used and how to market their products, incoming and outgoing finances, the quality of work of employees, both sales, shipping and cashier emplo

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Sheffer, Megan A., Christopher A. Squier, and Gary D. Gilmore. "Restaurant Volatility and the Iowa City, Iowa, Smoke-Free Restaurant Ordinance." American Journal of Health Promotion 27, no. 3 (2013): 177–80. http://dx.doi.org/10.4278/ajhp.07082488.

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Purpose. To determine the economic impact of the Iowa City, Iowa, smoke-free restaurant ordinance (IC-SFRO) using an immediate and novel approach. Design. In this retrospective study, food permit licensure served as the measure to assess the IC-SFRO impact. The Iowa City experience provided an excellent experimental setting, as the ordinance was enacted March 1, 2002, and repealed May 7, 2003, because of preemption. Setting. The city of Coralville served as a natural control, as it is contiguous to Iowa City, has similar population demographics, and has never enacted a smoke-free restaurant or

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Juntarawijit, Chudchawal. "Peak expiratory flow rate and chronic respiratory symptoms among restaurant workers: a cross-sectional study from Thailand." F1000Research 8 (December 2, 2019): 1429. http://dx.doi.org/10.12688/f1000research.20059.2.

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Background: Cooking fumes are a major source of indoor air pollution affecting millions of people worldwide. To date, there has been no epidemiological study to show the variation in health effects resulting from work at different kinds of restaurants in Thailand. This study determines lung function and chronic respiratory symptoms of workers in four types of eateries commonly found in Thailand. Methods: This is a cross-sectional study of 321 people working in four common types of restaurants in Thailand: ‘tamsang’ restaurants (from the Thai word ร้านอาหารตามสั่ง, a restaurant that makes a var

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Juntarawijit, Chudchawal. "Peak expiratory flow rate and chronic respiratory symptoms among restaurant workers: a cross-sectional study from Thailand." F1000Research 8 (August 14, 2019): 1429. http://dx.doi.org/10.12688/f1000research.20059.1.

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Background: Cooking smoke is a major source of indoor air pollution affecting millions of people worldwide. To date, there has been no epidemiological study to show the variation in health effects resulting from work at different kinds of restaurants in Thailand. This study determines lung function and chronic respiratory symptoms of workers in four types of eateries commonly found in Thailand. Methods: This is a cross-sectional study of 321 people working in four common types of restaurants in Thailand: ‘tamsang’ restaurants (from the Thai word ร้านอาหารตามสั่ง, a restaurant that makes a vari

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Mehrotra, Sonia, Smriti Verma, and Ishani Chakraborty. "Samosa Singh: the fast food of India." Emerald Emerging Markets Case Studies 8, no. 3 (2018): 1–32. http://dx.doi.org/10.1108/eemcs-03-2018-0035.

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Subject area The subject areas are entrepreneurship, start-up ventures and business strategy. Study level/applicability The case is appropriate for undergraduate and graduate MBA. Case overview Shikhar Veer Singh (Singh), a post graduate in Medical Biotechnology, quit a cushy corporate job to start his own food venture WoknStove Foodworks Pvt. Ltd. (WSFL) in October 2015. WSFL sold the ubiquitous popular Indian snack food “Samosas” under the brand name of “Samosa Singh”. “Samosa” – a deep fried triangular in shape with conical edges crispy wrap with variety fillings of potatoes/vegetables – wa

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Carroll, Glenn R., and Magnus Thor Torfason. "Restaurant Organizational Forms and Community in the U.S. in 2005." City & Community 10, no. 1 (2011): 1–24. http://dx.doi.org/10.1111/j.1540-6040.2010.01350.x.

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Recent sociological theory and research highlights food, drink, and restaurants as culturally meaningful and related to social identity. An implication of this view holds that the prevalence of corporate chain restaurants affects the sociological character of communities, as many activists, popular–based movements, and theorists contend. The analysis we report here seeks to identify the ecological niche properties of chain and independent restaurants—which kinds of communities support restaurant chains, and which kinds of communities tend to support independent local restaurants and food servi

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Safari, Muhammad Ilham, Dewa Ayu Anom Yuarini, and Bambang Admadi Harsojuwono. "Strategi Peningkatan Kualitas Produk Ayam Geprek Rumah Makan Geprek Samsi Di Kota Mataram Nusa Tenggara Barat." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 13, no. 1 (2025): 82. https://doi.org/10.24843/jrma.2025.v13.i01.p08.

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The sales of geprek chicken at Geprek Samsi Restaurant have remained stagnant since its establishment in 2018, with an average of 50 portions sold per day. The owner aims to increase sales to 100 portions per day. One of the main challenges in increasing sales is the high level of competition, with many food stalls and restaurants offering similar geprek chicken menus. This research aims to identify important attributes for consumers, determine the level of importance and consumer satisfaction with the quality of geprek chicken, and formulate strategies to improve product quality at Geprek Sam

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Daniel Jehovah, Benaya Dustin, Alvin Alexis, Budi Setiawan, and Johann W.H. Prawiro. "Strategi Pengembangan dalam Meningkatkan Kualitas Produk Food And Beverage di Restoran Pegatoria Pegasus Stable Bogor." TOBA: Journal of Tourism, Hospitality and Destination 3, no. 2 (2024): 39–46. http://dx.doi.org/10.55123/toba.v3i2.3954.

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This research investigates development strategies aimed at enhancing the quality of food and beverage offerings at Pegatoria, a restaurant situated in Pegasus Stable, Bogor Regency. Employing a descriptive qualitative approach, data were gathered through interviews and on-site observations with Pegatoria's management. The study reveals that the COVID-19 pandemic has significantly impacted visitor numbers and public awareness of the restaurant in this tourist destination. Several issues were identified, including a decline in product quality due to reduced patronage and visibility, alongside ch

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Alamsyah, Fahmi. "Sistem Informasi Geografis Rumah Makan Padang Di Kota Bogor Berbasis MobileGis." INOVA-TIF 2, no. 1 (2020): 32. http://dx.doi.org/10.32832/inova-tif.v1i2.2746.

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<pre>Padang Restaurant (RM) or Warung Padang or Padang Restaurant is a food stall / restaurant / restaurant business that sells or serves a variety of Minangkabau culinary or cuisine originating from West Sumatra. With high mobility and technological advancements in this era will encourage people to want easy things in realizing their needs, one is looking for a Padang-eating house. Therefore, this research was built to create a Mobilegis-based Padang restaurant application using the location based service method and formula haversine formula that aims to facilitate Android smartphone us

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I, Gusti Nyoman Wiantara, Ayu Putu Sulastri Ida, and Gusti Bagus Rai Utama I. "Survival Strategy Restaurant Business during the Covid-19 Pandemic." International Journal of Current Science Research and Review 05, no. 01 (2022): 07–12. https://doi.org/10.47191/ijcsrr/V5-i1-02.

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Abstract : The occurrence of the Covid-19 pandemic forced the entire community to adjust itself by implementing a new order of life known as the “new normal” in every activity. Likewise, restaurant businesses are not immune from the impact of the Covid- 19 pandemics, so adjustments must be made so that restaurants can continue to operate and customer health and safety-related to Covid-19 can be carried out properly and correctly. To increase the sales volume of its products, it can do several things, including Lower Menu Prices, Give Special Discounts, Create More Durable Food Pack

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Panova, Iryna O., and Daria S. Zernenkova. "Methods for Assessing the Competitiveness of Enterprises in the Restaurant Industry." Business Inform 5, no. 544 (2023): 229–34. http://dx.doi.org/10.32983/2222-4459-2023-5-229-234.

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The restaurant business is one of the most competitive industries, where many businesses struggle for the attention and loyalty of customers. Over the past few years, competition in the restaurant industry has increased significantly, due to the growth in the number of restaurants and cafes, as well as because of changes in the taste preferences of customers. In this regard, increasing the competitiveness of a restaurant enterprise is becoming an increasingly important task for restaurant owners and managers. Increasing competitiveness can help attract new customers, increase turnover, profits

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Kamaruddin, Nor Maisara binti, Muhammad Izzat Ihkamuddin bin Mohd Izan Zuraini, Farrah Yasmin Abdul Latib, Norhaya Hanum Mohamad, and Nor Saadah Che Deraman. "The Impact of Food Quality and Price Fairness on Re-Patronage Intentions at UiTM Hotel Restaurants." International Journal of Social Science Research 12, no. 2 (2024): 417. http://dx.doi.org/10.5296/ijssr.v12i2.22310.

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This research delves into the intricate interplay between the quality of food and price fairness and explores how these elements impact customers' inclination to return to UiTM hotel restaurants at the Shah Alam (Selangor Branch), Permatang Pauh (Pulau Pinang Branch), and Dungun (Terengganu Branch) locations. By examining the connection between these factors, this study aims to distinguish the individual influence they have on the likelihood of customers revisiting these establishments. To achieve this, a quantitative methodology was employed, involving the distribution of survey questionnaire

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Abasolo, Gail A. Dans, and Maria Nina Howard. "Big Five Personality Traits and Implementation of Green Practices of the Homegrown Restaurants in Camarines Norte: A Canonical Correlation Analysis." International Journal of Research and Scientific Innovation XI, no. X (2024): 920–30. http://dx.doi.org/10.51244/ijrsi.2024.1110070.

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The environment plays a critical role in supporting life on Earth but the rising waste management, energy, and water conservation issues pose a large threat to our environment. Since food establishments are among the largest producers of waste and users of energy and water, the study investigated whether the personality traits of the restaurant owners in Camarines Norte is a variable that affects the implementation of green practices in the operation of their restaurants using Canonical Correlation Analysis. The data were collected from thirty-four (34) restaurant owners from the province thro

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Jahren, A. Hope, and Rebecca A. Kraft. "Carbon and nitrogen stable isotopes in fast food: Signatures of corn and confinement." Proceedings of the National Academy of Sciences 105, no. 46 (2008): 17855–60. http://dx.doi.org/10.1073/pnas.0809870105.

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Americans spend >100 billion dollars on restaurant fast food each year; fast food meals comprise a disproportionate amount of both meat and calories within the U.S. diet. We used carbon and nitrogen stable isotopes to infer the source of feed to meat animals, the source of fat within fries, and the extent of fertilization and confinement inherent to production. We sampled food from McDonald's, Burger King, and Wendy's chains, purchasing >480 servings of hamburgers, chicken sandwiches and fries within geographically distributed U.S. cities: Los Angeles, San Francisco, Denver, Detroit, Bos

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Fri, Diana Kusumaningtias. "Demand Analysis of Noodle as Staple Food in Surabaya." International Journal of Business Management and Technology 4, no. 4 (2023): 68–75. https://doi.org/10.5281/zenodo.7664491.

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Noodles as staple food is processed in various menu. There was no prior studies in noodle demand analysis in Surabaya, Indonesia.This study aims to examine the influence of price and buyers’ income on the noodle sales in a noodle restaurant. Using 30 respondents by convenience sampling method, the nominal data were collected in March 2020. The methodology used is quantitative approach with multiple linear analysis, F Test, and T Test. Using Primary data and the results of a questionnaire conducted with a population of 30 men and women aged 19-40 years. The results of this study indicate

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Stankov, Stanko, Hafize Fidan, Marianna Baeva, and Russyian Rusev. "Low-temperature cooking method "sous vide" in the restaurant industry: A review." Food Science and Applied Biotechnology 3, no. 1 (2020): 92. http://dx.doi.org/10.30721/fsab2020.v3.i1.83.

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The wide range of products, processing conditions, processing equipment, methods for assessing sensory and nutritional quality calls for a more holistic approach to when choosing the right food technology. The sensory quality of sous vide foods was the main factor which brought it to international attention. Today this new food service technology used by catering companies, restaurants and, increasingly, home cooks. Sous vide differs from traditional cooking methods in two fundamental ways: the raw food is vacuum-sealed in heat-stable, food-grade plastic pouches and the food is cooked using pr

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Zahro, Nur Fatimatuz, and Yuhanis Binti Abdul Jamal. "Relationship of Price, Product Quality, Service Quality, Environment, and Customer Satisfaction: An Empirical Evidence of A Waroeng Campus Nasi Bajet, Shah Alam, Selangor." Journal of International Accounting, Taxation and Information Systems 1, no. 4 (2024): 243–47. http://dx.doi.org/10.70865/jiatis.v1i4.71.

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This research aims to explore whether there is a relationship between price, product quality, service quality, environment, and customer satisfaction at the budget rice campus stall. It is very important to know the relationship between price, product quality, service quality, environment, and customer satisfaction at this restaurant. The level of competition is so tight that customer satisfaction is the top priority so that a business can compete and even dominate market share. This research involved eating places in Shah Alam, Syeksen 13 that volunteered to participate in this research with

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Brown, Jeffrey A., Susannah B. Lerman, Anthony J. Basile, et al. "No fry zones: How restaurant distribution and abundance influence avian communities in the Phoenix, AZ metropolitan area." PLOS ONE 17, no. 10 (2022): e0269334. http://dx.doi.org/10.1371/journal.pone.0269334.

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Urbanization is one of the most widespread and extreme examples of habitat alteration. As humans dominate landscapes, they introduce novel elements into environments, including artificial light, noise pollution, and anthropogenic food sources. One understudied form of anthropogenic food is refuse from restaurants, which can alter wildlife populations and, in turn, entire wildlife communities by providing a novel and stable food source. Using data from the Maricopa Association of Governments and the Central Arizona-Phoenix Long Term Ecological Research (CAP LTER) project, we investigated whethe

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Mazur, Volodymyr. "QUALITY MANAGEMENT OF SERVICES OF HOTEL AND RESTAURANT ENTERPRISES." Economic Discourse, no. 1-2 (June 30, 2023): 66–74. http://dx.doi.org/10.36742/2410-0919-2023-1-7.

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Introduction. Understanding and applying effective quality management methods is a key factor for customer satisfaction, ensuring their repeated involvement, and also improves the company's reputation, contributes to its competitiveness in the market and ensures the stable development of the hotel and restaurant industry to justify and improve the quality management processes of these enterprises in order to achieving a high level of service quality and satisfying customer needs. Methods. During the research process, various general scientific and specialized methods were employed, including i

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Ma, Chun-Chieh, and Hsiao-Ping Chang. "The Perception of Consumer Behaviors in Subscription Platforms for Surplus Food Restaurants—An Analytical View of the Technology Acceptance Model." Foods 13, no. 19 (2024): 3045. http://dx.doi.org/10.3390/foods13193045.

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Subscription services have become popular in recent years, breaking the traditional business model of one-time payment and prompting operators to build long-term loyal relationships with their customers. As smartphones are popular in Taiwan and the Taiwanese have a high acceptance of new technologies, is it possible for domestic restaurants to reach a win-win situation for both consumers and restaurant operators and to reduce food waste through subscription services? The Technology Acceptance Model was used in this study to explore consumers’ perceived usefulness, perceived ease of use, and at

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Liu, Willyamto Sutardjo. "PERILAKU KONSUMEN VEGETARIAN DI SAMARINDA DAN STRATEGI PENGEMBANGAN." Jurnal Ekonomi dan Bisnis 21, no. 2 (2017): 49–58. http://dx.doi.org/10.24123/jeb.v21i2.1636.

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This study aims to examine consumer behavior, customer satisfaction and development strategies that can support or hinder the development of vegetarian restaurants Fortunate Coffee using SWOT analysis. Research with qualitative approach using an analytical process begins with a browse through all the data available from the following sources using literature study, internet media, interviews, and questionnaires.Findings from this study showed that a vegetarian restaurant Fortunate Coffee has many advantages that can support the development of, among other strategic place and cozy, reasonable p

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Maulidi, Chairul, Adenantera Dwicaksono, Adiwan Fahlan Aritenang, and Haryo Winarso. "Food service spatial pattern after the emergence of online retail." Journal of Infrastructure, Policy and Development 8, no. 4 (2024): 3005. http://dx.doi.org/10.24294/jipd.v8i4.3005.

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Online shopping has eliminated the need to visit physical commercial centres. As a result, trips to these centres have shifted from primarily shopping-motives to leisure, companionship, and dining. The shifting in consumer behaviour is implicated in the growing spatial agglomeration of restaurants/cafes within commercial centres in European cities. Conversely, in southern cities, various casual restaurants/cafes also serve as leisure and companionship hubs. However, their spatial patterns are less explained. This article aims to elucidate the spatial pattern of these diverse restaurants/cafes

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TIAKOUANG, Zosie Charline. "Assessment of the food supply at the University of Yaoundé I." Contemporary Research Analysis Journal 02, no. 01 (2025): 33–39. https://doi.org/10.5281/zenodo.14677549.

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Abstract Food security refers to the availability of sufficient, accessible, stable and wisely used food. Thus, food supply is a determinant of food security and food insecurity in turn. Given the statistics on food insecurity in sub-Saharan Africa, and in Cameroon in particular, and the impact of food on school performance, this article takes stock of the food supply in the Yaoundé I university environment. An observation guide is used to identify the various foods on offer. It shows that there are two main types of catering, morning and midday. These restaurants offer a variety of foo

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Lin, Yuan-Chung, Tzi-Yi Wu, Yan-Min Chen, Yi-Ping Hsieh, and Ming-Tsan Hu. "PCDD/F Levels in the Stacks and Food of Fast Food Restaurants." Aerosol and Air Quality Research 11, no. 4 (2011): 437–47. http://dx.doi.org/10.4209/aaqr.2011.05.0056.

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Dyadyuk, Marina, and Olena Fylypenko. "Ukrainian restaurant business in formation of food safety under eurointegration conditions." Agricultural and Resource Economics: International Scientific E-Journal 3, no. 4 (2017): 73–84. http://dx.doi.org/10.51599/are.2017.03.04.06.

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The scientific view at the restaurant industry which affects on the level of the Ukrainian population food supplying is presented in the research paper. The role of the out of the house meals in improving of the food safety system of Ukraine is shown. Priority economic and organizational tendencies of restaurant business development in Ukraine as the mean of counteraction to the expansion of European brands, producers and suppliers of raw materials were identified. Prospective analysis of state measures which are aimed at activating the formation of Euro-oriented business environment was carri

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Rustiani, Annisa, Chairunnisa Nasution, Erpina Manurung, and Achmad Zulfikar Siregar. "Marketing Strategy In Increasing Revenue Restaurant Business from Islamic Economic Perspective." MAR-Ekonomi: Jurnal Manajemen, Akuntansi Dan Rumpun Ilmu Ekonomi 1, no. 01 (2022): 6–11. https://doi.org/10.58471/mar-ekonomi.v1i01.179.

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Marketing strategy is a strategy to serve a market or market segment that is targeted by an entrepreneur. Therefore, the marketing strategy is a combination of the marketing mix implemented by entrepreneurs to serve their market. Based on the formulation of the problem, this study aims to determine the marketing strategy of food stall entrepreneurs in increasing the income of the food stall business. The type of research used in this study is empirical, because in this study the researcher describes a situation or phenomenon from the research object studied by developing concepts and gathering

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TRAN, BACH XUAN, HOA THI DO, LUONG THANH NGUYEN, et al. "Evaluating Food Safety Knowledge and Practices of Food Processors and Sellers Working in Food Facilities in Hanoi, Vietnam." Journal of Food Protection 81, no. 4 (2018): 646–52. http://dx.doi.org/10.4315/0362-028x.jfp-17-161.

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ABSTRACT Consumption of fast food and street food is increasingly common among Vietnamese, particularly in large cities. The high daily demand for these convenient food services, together with a poor management system, has raised concerns about food hygiene and safety (FHS). This study aimed to examine the FHS knowledge and practices of food processors and sellers in food facilities in Hanoi, Vietnam, and to identify their associated factors. A cross-sectional study was conducted with 1,760 food processors and sellers in restaurants, fast food stores, food stalls, and street vendors in Hanoi i

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