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Journal articles on the topic 'Restaurant Procurement'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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1

Hery, Suliantoro, Rukmayuninda Ririh Kirana, Monica I. Simanjuntak Baby, Budi Puspitasari Nia, and Fanany Rosyada Zainal. "The Effect Of Purchasing Skill On The Implementation Of Strategic Purchasing And Its Impact On Financial Performance In Restaurant Business." Engineering and Technology Journal 10, no. 05 (2025): 4918–24. https://doi.org/10.5281/zenodo.15357153.

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Restaurant business is one of the fastest growing businesses and is increasing in number at the moment. Also noted that in 2018 food and beverage industry’s development rate reached 8.67%. Where the number exceeds the value of Indonesia national economic development. With the increasing population of people in Indonesia, the effect of demand for food and beverages has also increased. Therefore restaurant is an important type of business at this time. However, many problems occured in restaurants which related to the amount of procurement costs that occur in the budget plan. There is no r

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Huang, Yuying, and C. Michael Hall. "Locality in the Promoted Sustainability Practices of Michelin-Starred Restaurants." Sustainability 15, no. 4 (2023): 3672. http://dx.doi.org/10.3390/su15043672.

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Sustainable practices are increasingly promoted in the restaurant industry. One significant aspect of sustainability in restaurants is the use of local supply chains, especially for food, which also serve as a means for restaurants to promote freshness of produce, sourcing, and quality. Considering the prevalence of locality in menu marketing, this study aims to explore the relationships between sustainability and locality at fine-dining restaurants. Michelin-starred restaurants are significant influencers in the restaurant industry, as well as food fashions overall, and may therefore serve to

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3

Csapody, Bence. "Exploring the role of locally-sourced ingredients in the rural hospitality system of Hungary." ENLIGHTENING TOURISM. A PATHMAKING JOURNAL 14, no. 1 (2024): 51–69. https://doi.org/10.33776/et.v14i1.8106.

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The aim of this research is to examine the role of local ingredients in the Hungarian rural hospitality system and to analyse the benefits and drawbacks of their utilization in restaurants. Previous literature lacks comprehensive studies investigating the use of local products in restaurants and the collaboration between producers and restaurants, particularly those employing qualitative methods involving both parties. To address this research gap, sixteen interviews were conducted with restaurant representatives and local producers. The findings of this research contribute to understanding th

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Darmawan, Irwan, and Aman Wirakartakusumah. "Sustainable Practices and Company Performance in Restaurant Business at PT XYZ: The Moderating Role Of Supply Chain Visibility." Keynesia : International Journal of Economy and Business 2, no. 2 (2023): 47–57. http://dx.doi.org/10.55904/keynesia.v2i2.947.

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The study was conducted to see the effect of sustainable practices and company performance on the restaurant business at PT XYZ: the moderating role of supply chain visibility. The population of this study is managerial level employees who work in PT XYZ restaurants located in Jabodetabek. Furthermore, the sample approach used is non-probability sampling, with the sampling strategy used in this study is purposive sampling. In this study, the minimum sample size used was 102 respondents. Then the method used in this research is the Partial Least Square (PLS) approach in Structural Equation Mode

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Anisa, Nur. "Pengelolaan Pengadaan Barang Operasional Restoran Skyline Di Hotel Ibis Padang." JURNAL PENDIDIKAN DAN KELUARGA 10, no. 1 (2018): 106. http://dx.doi.org/10.24036/jpk/vol10-iss1/502.

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Abstract.This research is motivated by the poor management of the procurement of skyline restaurant operational goods due to the frequent situation of urgent goods but the user rarely directly engages in receiving goods, is not right in planning procurement of goods, organizational structure is not lived properly, and lack of communication in ordering goods. This research is a descriptive study with a qualitative approach. The sampling technique used was purposive sampling which consisted of purchasing staff and F&B Manager. Data collection techniques are carried out using interview, obser

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Ibtiyah, Anggita Khoerutul, Fauzan Romadlon, and Isnaini Nurisusilawati. "Emphasizing Food Expenditure as a Food Waste Mitigation Initiative at Restaurants in Banyumas, Indonesia." HABITAT 34, no. 3 (2023): 299–310. http://dx.doi.org/10.21776/ub.habitat.2023.034.3.27.

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Food waste can be defined as waste at the final stage of the food supply chain related to retailers and consumer behavior (distribution and market, consumption). The population expected to increase over the years, will also affect food availability and consumption. The problem can be solved by increasing food production, but it does not help much if the quantity of loss and waste is not minimized. In Indonesia, consumption activities are not only to fulfill hunger but also become a lifestyle such as visiting restaurants. Restaurants have a high potential to create food waste and in Banyumas th

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Patel, Meet, Uday Venkatadri, Claver Diallo, Ahsan Habib, and Amirsalar Malekahmadi. "An Adaptive Sequential Decision-Making Approach for Perishable Food Procurement, Storage and Distribution Using Hyperconnected Logistics." Sustainability 16, no. 1 (2023): 98. http://dx.doi.org/10.3390/su16010098.

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The fast-food industry currently relies on frozen ingredients to reduce the cost of procurement of raw materials. In recent years, consumers have started to curb their habit of eating out from fast-food chain restaurants due to the growing concerns for unhealthy menu choices made primarily from highly processed and/or frozen food ingredients. To address these issues, some organizations in the fast-food industry have started to offer menus with fresh unfrozen ingredients sourced locally or regionally. This paper addresses the problem of integrating sourcing, storage, and distribution strategies

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Putri, Dewi Eka, and Eka Praja Wiyata Mandala. "Implementasi Algoritma FP-Growth Untuk Menemukan Pola Frekuensi Pembelian Lauk Pada Rumah Makan Takana Juo." JURNAL MEDIA INFORMATIKA BUDIDARMA 5, no. 1 (2021): 242. http://dx.doi.org/10.30865/mib.v5i1.2643.

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All dishes originating from West Sumatra are more popularly known as Padang cuisine. Padang cuisine is one of the most preferred dishes by Indonesians and foreign tourists. Restaurants that serve Padang cuisine, spread all over Indonesia. One of them is the Takana Juo Restaurant located in Singkawang, West Kalimantan. This restaurant serves a variety of side dishes with a distinctive taste from West Sumatra. The problem that occurs in this restaurant is that this restaurant often runs out of several types of side dishes, while there are still many other side dishes, so that many side dishes ar

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Mukucha, Paul, Bongani E. Mushanyuri, and Divaries Cosmas Jaravaza. "Green Sourcing: Effects on Supplier Performance Metrics in Fast Food Restaurants in Frontier Markets." Logistics, Supply Chain, Sustainability and Global Challenges 12, no. 1 (2021): 47–59. http://dx.doi.org/10.2478/jlst-2021-0004.

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Abstract Purpose: Following the banning of expanded polystyrene packaging material, the fast food restaurant industry was serendipitously plunged into green sourcing initiatives for its packaging materials leading to heightened efforts on evaluating the suitability of various suppliers of green packaging material. This study therefore sought to assess the performance of selected suppliers on supplier performance metrics of total cost of ownership, quality of sourced material and delivery performance, in Zimbabwe’s restaurant industry. Methodology: Data was collected from senior procurement off

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Gál, József, and O. Demény. "Quality problems in restaurants." Analecta Technica Szegedinensia 9, no. 2 (2015): 20–25. http://dx.doi.org/10.14232/analecta.2015.2.20-25.

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I am writing about procurement of the restaurants in relation to the defects of quality. A lot of quality problems are resulted by negligence, so firms, restaurants can easily become bankrupt. Some reasons for quality defects should be avertable if workers of the given restaurant utilized the old stocks when cooking or in other ways. In addition, I will mention how to solve problems of quality defects. Naturally, restaurants can have other procurement problems, too, for example they need cooking equipment, dishes, utensils etc., but the goods can get spoiled if they are unutilized. The firm wi

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Velikova, Natalia, Bonnie Canziani, and Helena Williams. "Small winery-restaurant relationship building: challenges and opportunities." International Journal of Wine Business Research 31, no. 1 (2019): 5–11. http://dx.doi.org/10.1108/ijwbr-07-2018-0038.

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Purpose Wine is an important profit center for restaurants. The purpose of this paper is to address some of the challenges and opportunities at the nexus of wine and hospitality, with an eye on relationship building between smaller wineries and dining establishments. Design/methodology/approach The paper is essay style with acknowledgments made to extant literature, as well as US industry-based intelligence. Findings Primary challenges facing small wineries trying to enter the restaurant market revolve around constraints imposed by the traditional distribution system mindset, as well as pricin

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Merrifield, Caroline. "Seeing and Knowing: Sourcing Safe Food in Zhejiang." Journal of Current Chinese Affairs 48, no. 3 (2019): 281–300. http://dx.doi.org/10.1177/1868102620920124.

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At a farm-to-table restaurant in Hangzhou, Zhejiang, high-quality food is sourced through direct relationships between restaurant staff and trusted rural suppliers. The restaurant is part of China’s growing food movement, and it shares this core principle of direct purchasing with other movement projects nationwide. At the same time, as the state responds to public anxieties over food safety, it has taken a “transparency” approach, emphasising “traceability” from field to tongue. Although such an approach may seem to follow similar logic to direct purchasing in the food movement, these two way

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Putri, Karisma Amalinda, and Susmono Widagdo. "Meningkatkan Daya Tarik Restoran dengan Kuliner Halal : Strategi Menu di Hotel Yamamomo Awakankou, Jepang." KIRYOKU 8, no. 2 (2024): 435–45. https://doi.org/10.14710/kiryoku.v8i2.435-445.

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Yamamomo Restaurant at Awakanko Hotel is currently facing challenges in meeting customer demands for halal menu options. One of the reasons for the limited variety of halal menus is the restricted availability of ingredients, which are only accessible during certain periods. This has led to complaints from customers. This study aims to analyze the strategies of Yamamomo's management in increasing the variety and availability of halal menus as an effort to enhance the restaurant's appeal, meet customer demands, and improve their satisfaction. The method used is qualitative, analyzing management

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ЕРЫКАЛИН М.И., ЕРЫКАЛИН М. И. "FEATURES OF ORGANIZING PROCUREMENT ACTIVITIES IN THE RESTAURANT BUSINESS." Экономика и предпринимательство, no. 4(165) (June 25, 2024): 787–90. http://dx.doi.org/10.34925/eip.2024.165.4.153.

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В статье представлены особенности организации закупочной деятельности в сфере ресторанного бизнеса. Одна из самых масштабных сфер в мире - сфера ресторанного бизнеса, ведь она окружает людей повсюду, так как удовлетворяет их первичные потребности. Индустрия питания, целиком и полностью зависит от закупочной деятельности, ведь именно благодаря ней предприятия ресторанного бизнеса могут выполнять свою основную деятельности по предоставлению питания. Организация закупочной деятельности в сфере ресторанного бизнеса имеет много общего с ее организацией в других сферах, однако есть несколько отличит

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Zeller, Markus, and Franziska Drescher. "Procurement Management in the German Restaurant Industry: A Comparison Between Top 100 Restaurants and Smaller Restaurants." Journal of Culinary Science & Technology 15, no. 4 (2017): 360–79. http://dx.doi.org/10.1080/15428052.2017.1310072.

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TANSU, Ayse, Dumebi Martina NWAJEI, and Fatma TANSU HOCANIN. "Fuzzy-Based Bow-Tie Framework for Supply Chain Risk Assessment of Restaurant Delivery Service." Romanian Journal of Information Science and Technology 28, no. 1 (2025): 3–16. https://doi.org/10.59277/romjist.2025.1.01.

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Supply chain and supply chain management start from the procurement of raw materials from the manufacturer to the consumption of the final product by the consumer. Restaurants generally require a simple but strict sequential supply chain. To satisfy customer expectations, restaurants must anticipate and manage potential risks, that is, supply, operational, demand, and macro risks. There are many factors for each potential risk that can cause these disruptions. An effective risk assessment for restaurant delivery services is still a gap that needs to be filled as a risk analysis, and their impa

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Hisma Mutiyah, Saediman Saediman, and Hidrawati Hidrawati. "Dampak Pandemi Covid-19 terhadap Bisnis Warung dan Restoran di Wilayah Kendari Beach Kecamatan Kendari Barat Kota Kendari." Botani : Publikasi Ilmu Tanaman dan Agribisnis 1, no. 3 (2024): 177–202. https://doi.org/10.62951/botani.v1i3.125.

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Kendari Beach is said to be strategic because it is crowded with residents both in the city and outside the city of Kendari to just hang out, go for a walk or enjoy various culinary delights. The Covid-19 pandemic has had an impact on the shop and restaurant business. The purpose of this study was to determine the impact of the Covid-19 pandemic on shop and restaurant businesses in terms of work environment, workforce, procurement of raw materials, number of customers and business turnover and income in the Kendari Beach area, West Kendari District, Kendari City. The determination of the resea

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Puspadev, Cindy Anindya. "SISTEM PENGENDALIAN PERSEDIAAN STOK BAHAN BAKU MENGGUNAKAN METODE ECONOMIC ORDER QUANTITY DI PIZZAHUT SETIABUDI." JURNAL ILMIAH INFORMATIKA 9, no. 01 (2021): 43–47. http://dx.doi.org/10.33884/jif.v9i01.3725.

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Pizzahut Setiabudi Semarang is a middle class restaurant in Indonesia that serves pizza, pasta and also various kinds of food. The process of recording stock inventories at Pizzahut Setiabudi currently still uses manual recording on books, both incoming and outgoing materials. In addition, the procurement process for raw material stock only uses estimates, this can lead to excess stock in the warehouse or actually experience a stock shortage which can later hamper the operational process of the business. In this research, we build a raw material inventory control system to help restaurants man

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Оlha, Кhytrova. "HOTEL AND RESTAURANT BUSINESS IN WARTIME: CHALLENGES AND WAYS OF RECOVERY." BULLETIN OF CHERNIVTSI INSTITUTE OF TRADE AND ECONOMICS III, no. 87 (2022): 70–84. http://dx.doi.org/10.34025/2310-8185-2022-3.87.05.

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Analysis of the financial results of large and medium-sized enterprises in the "temporary accommodation and catering" sector was analyzed in the article. And it was established that in 2017-2018 there was a recovery in the economic activity of large and medium-sized enterprises in the hotel and restaurant sector, profits increased by almost 30% in 2018 as well amounted to UAH 0.7 billion. However, this positive trend continued until September 2021, and then the trend improved by 11% in 2020 and by 55.79% in 2021, which amounted to UAH 4.5 billion. The problems and challenges of the hotel and r

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Arhani, Riza, Novica Irawati, and Ahmad Muhazir. "PENGELOLAAN PERSEDIAAN BAHAN BAKU NON PERISHABLE FOOD MENGGUNAKAN MODEL SCM (STUDI KASUS : RITZ CAFE)." J-Com (Journal of Computer) 3, no. 3 (2023): 189–96. http://dx.doi.org/10.33330/j-com.v3i3.2822.

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Abstract: Technological progress and development is increasingly rapid and rapid and cannot be avoided in life. Every innovation is created to bring positive benefits to human life. Ritz Cafe Kisaran is a well-known restaurant and has been established for a long time in Asahan district, but this restaurant does not yet have a computerized raw material inventory management system. The aim of this research is to create a non-perishable food inventory management system using the Supply Chain Management model so that the operational function of raw material inventory management in restaurants beco

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Arisuta, I. Kadek. "Penerapan pengadaan bahan makanan di dapur the cakra hotel bali." Jurnal Ilmiah Pariwisata dan Bisnis 1, no. 12 (2022): 3437–51. http://dx.doi.org/10.22334/paris.v1i12.242.

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Pada sebuah hotel yang memiliki restoran, sangat diperlukan adanya supplier pengadaan bahan-bahan makanan untuk department dapur pada sebuah restoran tersebut, seperti pada industri The Cakra Hotel Bali. Namun dari hasil pengamatan yang diperoleh terdapat adanya beberapa indikasi kurangnya penerapan pengadaan bahan-bahan makanan di dapur. Tujuan penelitian ini adalah untuk mengetahui penerapan pengadaan bahan makanan di dapur The Cakra Hotel Bali. Dalam penelitian ini, penulis ingin membandingkan bagaimana penerapan pengadaan bahan makanan yang ada di dapur The Cakra Hotel Bali sesuai Standard

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Charpin, Remi, Min Kyung Lee, and Ting Wu. "Mobile procurement platforms: Bridging the online and offline worlds in China's restaurant industry." International Journal of Production Economics 241 (November 2021): 108256. http://dx.doi.org/10.1016/j.ijpe.2021.108256.

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Leksono, Agung Budi, and Humairoh Nur Alifah. "Implementation Of Human Resource Management At Yusro Hotel Restaurant And Convention Jombang." Journal Research of Social Science, Economics, and Management 1, no. 1 (2021): 64–72. http://dx.doi.org/10.59141/jrssem.v1i1.498.

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This study aims to determine the implementation of the HRM operational function (particularly in terms of procurement, training and development, integration, compensation, maintenance, discipline, and employee termination), the obstacles that hinder the successful implementation of the HRM operational function, as well as to recommend alternative strategies in overcoming the problem. related to HR at Hotel Yusro Jombang. The approach used in this research is a qualitative approach which is analyzed using an interactive analysis model and combined with a SWOT analysis technique, then tested usi

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Pusparini, Martini Dwi, and Herman Setiaji. "INVESTIGATING BEYONG THE LABEL OF �HALALAN-THAYYIBAN�: THE HALAL GUARANTEE SYSTEM IN LOCAL RESTAURANT." International Journal of Islamic Business Ethics 4, no. 1 (2019): 551. http://dx.doi.org/10.30659/ijibe.4.1.551-562.

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For moslem, Islamic business ethics is an absolute thing to be applied in business activities. Yogyakarta is a province that consists of Muslims in majoriy, having potentials of requiring halal products. But sadly, there are many halal restaurants in Yogyakarta in which the halal labeling itself has not been able to guarantee the halal and thayyib states of a product.This research was a descriptive-explorative study using qualitative approach. It aimed at finding the implementation of Islamic business ethics in the halal and thayyib guarantee system on the offered products in order to discover

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Tsiutsiak, A., and I. Tsiutsiak. "Peculiarities of the accounting display of transactions with the give-and-take raw materials at restaurant institutions." Galic'kij ekonomičnij visnik 68, no. 1 (2021): 87–95. http://dx.doi.org/10.33108/galicianvisnyk_tntu2021.01.087.

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The essence of the definition of «give-and-take raw materials» is investigated and the own vision of this category used by restaurant enterprises is formed. The scheme of conducting transactions with raw materials obtained on the give-and-take conditions at restaurants institutions is given. The peculiarities of the accounting process representation caused by the procurement of raw materials, production of semi-finished products and home-produced dishes are revealed, as well as the order of the realization accounting of such commodity stocks using production-trade and production methods is hig

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Марченко, А. В. "Gastrobotnica and the mechanism of interaction of producers with the enterprises of restaurant business." Экономика и предпринимательство, no. 7(120) (July 9, 2020): 646–48. http://dx.doi.org/10.34925/eip.2020.120.7.132.

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В статье рассмотрены вопросы, связанные с формированием межотраслевых связей между аграрным производством и ресторанным бизнесом в области гастроботаники. Технология и организация производства, заготовки, переработки, реализации и приготовления блюд из гастроботанической продукции. Механизм продвижения продукции по целевым рынкам и потребителям. The article considers the issues related to the formation of interdisciplinary relationships between agricultural production and the restaurant business in the field of gastrobotany. Technology and organization of production, procurement, processing, s

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Bukhkalo, Svetlana, and Nataliia Yakymenkо- Tereshchenko. "METHODS FOR PROMOTION OF PRODUCTS IN THE RESTAURANT BUSINESS." Bulletin of the National Technical University "KhPI". Series: Innovation researches in students’ scientific work, no. 2 (December 22, 2023): 66–72. http://dx.doi.org/10.20998/2220-4784.2023.02.09.

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The materials of the article consider examples the possibilities for determining the educational goals of university students for the purpose of developing the discipline Innovative restaurant technologies, Commodity science and procurement management for the development of complex projects. When writing the article, the experience of teaching the disciplines General Food Production Technologies, Food Chemistry and Modern Food Technologies at the National Technical University "Kharkiv Polytechnic Institute" at the Department of Integrated Technologies, Processes and Devices in 2002–2023 was us

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Fahmi, Reza, Abdul Kadir, and Beby Mashito Batu Bara. "Implementasi Peraturan Walikota Medan Nomor 8 Tahun 2017 Tentang Pajak Restoran Di Kota Medan (Studi Kasus di Badan Pengelolah Pajak Dan Retribusi Daerah Kota Medan)." Jurnal Ilmu Pemerintahan, Administrasi Publik, dan Ilmu Komunikasi (JIPIKOM) 1, no. 2 (2019): 119–29. http://dx.doi.org/10.31289/jipikom.v1i2.146.

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The purpose of this study was to determine the implementation of Medan Mayor Regulation No. 8 of 2017 Regarding Restaurant Taxes in Medan City. The study uses descriptive qualitative design, which is research that is limited to efforts to reveal a problem or condition or event as it is so that it is merely revealing facts (fact finding). The results of this study indicate that the implementation of Medan Mayor Regulation No. 8 of 2017 concerning Restaurant tax in Medan has an impact on adjusting the communication process between Medan City Tax and Retribution Management Agency officials and ta

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Ulfah, Tirani Hikmah Nur. "Optimizing Raw Material Inventory Management in UMKM: A Case Study of Boga Raso Restaurant, Dago Branch, Using Activity Based Costing (ABC) Method." Proceeding of International Conference on Digital, Social, and Science 1, no. 01 (2024): 231–38. https://doi.org/10.62201/icodss.v1i01.167.

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Boga Raso Restaurant is one of the famous Micro, Small, and Medium Enterprises (MSMEs) in Bandung specializing in various Padang cuisine dishes. Boga Raso Restaurant has 6 branches spread across the city of Bandung, with this study focusing on the Dago branch. In its daily operations, the restaurant manages raw materials such as various types of meat, fish, seafood, staples, spices, and vegetables. Effective inventory management is crucial to ensure efficient storage and maintain the freshness and quality of these raw materials until they are used. This study aims to evaluate inventory managem

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Bukhkalo, Svetlana, and Nataliia Yakymenkо-Tereshchenko. "COMPLEX BASES OF DESIGNING EQUIPMENT FOR HOTEL AND RESTAURANT ESTABLISHMENTS." Bulletin of the National Technical University "KhPI". Series: Innovation researches in students’ scientific work, no. 2 (1368) (December 28, 2024): 34–46. https://doi.org/10.20998/2220-4784.2024.02.04.

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The materials of the article consider examples of opportunities for determining the goals of training for university students in the educational program Hotel and Restaurant Management and Chemical Engineering in order to develop complex disciplines of modern food technologies for the components of complex innovative projects based on situational tasks. When writing the article, the experience of teaching the disciplines General Food Production Technologies, Food Chemistry, Modern Food Technologies, Commodity Science and Procurement Management, Fundamentals of Equipment Design at the National

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Charlebois, Sylvain, Amy Creedy, and Mike von Massow. "“Back of house” – focused study on food waste in fine dining: the case of Delish restaurants." International Journal of Culture, Tourism and Hospitality Research 9, no. 3 (2015): 278–91. http://dx.doi.org/10.1108/ijcthr-12-2014-0100.

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Purpose – The purpose of this paper is to identify the key determinants of back-of-house-based food waste in food service outlets. This case study focuses on Delish restaurants, a well-known restaurant chain in Canada, and aims to provide a clear understanding of food service procurement, kitchen practices, cost management, risk mitigation, menu design and technical literacy needs in hospitality. Some recommendations for future studies are also provided. Design/methodology/approach – The authors chose an exploratory case study design to guide our investigation on restaurants and food waste, ba

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Amalia, Putri, Nurfitria Handayani, Maeva Apriza, and Elisa Kusrini. "Risk Analysis in Halal Fast Food Supply Chain Restaurant using Risk Map Method." International Journal of Mechanical Engineering Technologies and Applications 2, no. 1 (2021): 61. http://dx.doi.org/10.21776/mechta.2021.002.01.9.

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Halal food has increasing demand in recent years. Many countries are promoting its tourism and culinary by providing halal status. In order to implement Halal system which is used to obtain Halal status, the culinary or restaurant company should accomplish several requirements that covers from many stakeholders in their supply chain management such as supplier, logistics, and production process. Hence, there are some risks obtained in conducting Halal supply chain system. The risks found at this research are from its business process which is procurement, raw material delivery, inventory, prod

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Hasbiyana, Siti Nur, Saptono Nugroho, and Ida Ayu Suryasih. "Development of "RIMBUN" Conservation Village as a Leisure and Recreation Product Based on Ecotourism during the Covid-19 Pandemic." European Journal of Business and Management Research 7, no. 2 (2022): 205–11. http://dx.doi.org/10.24018/ejbmr.2022.7.2.1298.

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During COVID-19 pandemic, RIMBUN Conservation Village had to stop ecotourism activities such as field trips, outbound and camping. These activities are the main source of income for RIMBUN Conservation Village, in order to survive, they decided to open a restaurant. To revive ecotourism and to survive during the pandemic, product development needs to be carried out. The basic concepts and theories used are leisure and recreation, ecotourism, product development and generation theory. Data collection techniques in this study include observation, interviews, questionnaires, and documentation. Th

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Khokhlov, Viacheslav. "Marketing of Merchandise Distribution in HoReCa Markets." Regionalnaya ekonomika. Yug Rossii, no. 4 (December 2019): 181–91. http://dx.doi.org/10.15688/re.volsu.2019.4.17.

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The article analyzes the theoretical and practical aspects of marketing activities in the field of logistics of the hotel and restaurant business, which is the most essential element in merchandise distribution in HoReCa markets. The author finds out that material flows of goods in HoReCa markets are divided into two relatively independent subgroups, which differ both in time and content characteristics, and in marketing tools which are used: commodity and material and technical support of enterprises of hotel and restaurant profile (sale points) and distribution of goods and services by sale

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Bukhkalo, Svetlana, and Nataliia Yakymenkо- Tereshchenko. "EXAMPLES OF COMPLEX TEACHING OF DISCIPLINES – INNOVATIVE RESTAURANT TECHNOLOGIES, COMMODITY SCIENCE AND PURCHASING MANAGEMENT." Bulletin of the National Technical University "KhPI". Series: Innovation researches in students’ scientific work, no. 1 (August 30, 2023): 12–23. http://dx.doi.org/10.20998/2220-4784.2023.01.02.

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The materials of the article consider the possibilities for determining the educational goals of university students for the purpose of developing the discipline Innovative restaurant technologies, Commodity science and procurement management for the development of complex projects. When writing the article, the experience of teaching the disciplines General Food Production Technologies, Food Chemistry and Modern Food Technologies at the National Technical University "Kharkiv Polytechnic Institute" at the Department of Integrated Technologies, Processes and Devices in 2002–2023 was used. Compl

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Bukhkalo, Svetlana. "ANALYSIS OF THE FEATURES OF THE STUDY OF MARKET CHARACTERISTICS IN THE RESTAURANT BUSINESS." Bulletin of the National Technical University "KhPI". Series: Innovation researches in students’ scientific work, no. 2 (December 22, 2023): 88–95. http://dx.doi.org/10.20998/2220-4784.2023.02.12.

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The materials of the article consider examples the possibilities for determining the educational goals of university students for the purpose of developing the discipline Innovative restaurant technologies, Commodity science and procurement management for the development of complex projects. When writing the article, the experience of teaching the disciplines General Food Production Technologies, Food Chemistry and Modern Food Technologies at the National Technical University "Kharkiv Polytechnic Institute" at the Department of Integrated Technologies, Processes and Devices in 2002–2023 was us

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Habaragamuwa, D. I., and C. D. De Silva. "Factors Affecting the Supplier's Quality of the Perishables Supply Chain; Special Reference to the Hotel Industry in Sri Lanka." CINEC Academic Journal 6, no. 2 (2024): 64–70. http://dx.doi.org/10.4038/caj.v6i2.127.

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Food is the main factor that anyone who measures the quality on a hotel or a restaurant. If there is good quality food, consumer will never forget to revisit that restaurant. If they are unable to maintain the food quality of perishables there can be many issues for hoteliers that directly affect the business. In this context, suppliers' quality, of the perishables supply chain plays vital role in the hospitality industry as it engages with many aspects, procurement, packing, transportation. storage, temperature, and maintenance. However, these challenges affect the final quality of perishable

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Palamarek, Karina, Olha Romanovska, and Lyubov Strutynska. "CRISIS PHENOMENA AND THEIR IMPACT ON THE HOSPITALITY INDUSTRY." BULLETIN OF CHERNIVTSI INSTITUTE OF TRADE AND ECONOMICS 2, no. 86 (2022): 20–31. http://dx.doi.org/10.34025/2310-8185-2022-2.86.02.

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The article analyzes the components of crisis phenomena and their impact on the functioning of the hospitality industry. The crises in the hospitality industry caused by the armed aggression in the east of the country, the annexation of the Crimean Peninsula, the outbreak of COVID-19, the military invasion of the Russian occupiers are considered and their consequences are studied. It is noted that influencing key sectors of the economy, the hospitality industry is increasingly becoming one of the most important indicators of socio- economic development, both in certain regions and the country

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Zarzo, Inmaculada, Carla Soler, Maria-Angeles Fernandez-Zamudio, Tatiana Pina, Héctor Barco, and Jose M. Soriano. "‘Nutritional Footprint’ in the Food, Meals and HoReCa Sectors: A Review." Foods 12, no. 2 (2023): 409. http://dx.doi.org/10.3390/foods12020409.

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Nowadays, the food industry is integrating environmental, social, and health parameters to increase its sustainable impact. To do this, they are using new tools to calculate the potential efficiency of nutritional products with lower levels of environmental impact. One of these tools is called the ‘nutritional footprint’, created by Wuppertal Institute for Climate, Environment and Energy GmbH. This study aims to review this concept and clarify its historical development, its use in several sectors of the food industry, and its transformation from a manual to an online tool. Results reflected t

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Yuningsih, Yayuk, Ahmad Bagus Setiawan, and Danar Putra Pamungkas. "ANALISIS HASIL PREDIKSI UNTUK PENGADAAN STOK BAHAN DENGAN METODE EOQ PADA TOKO O’AYAM GEPREK." Nusantara of Engineering (NOE) 7, no. 2 (2024): 232–41. https://doi.org/10.29407/noe.v7i2.22037.

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This research discusses the design of a sales prediction and inventory procurement system using the Economic Order Quantity (EOQ) method at O'Ayam Geprek Restaurant. The aim of this study is to enhance the efficiency and effectiveness of inventory management, as well as to obtain optimal material restocking recommendations. The research is conducted through several stages, starting from needs analysis, system design, EOQ algorithm simulation, to application implementation. The EOQ method is chosen because it has been proven to provide accurate solutions in determining the optimal quantity of m

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Gonzalez, Ellen, Francesca Zampollo, and Manuela Quaresma. "Thinking Food Systems: Perspectives from Bologna’s Food Landscape." diid, no. 84 (December 30, 2024): 13. https://doi.org/10.30682/diid8424m.

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This conversation explores theory and practice in Food Design in a sustainable and systemic perspective, by integrating Food System Design models with examples from Bologna’s food landscapes. The case studies illustrate how deliberate design interventions across the food cycle can reshape food production, procurement, processing, consumption, and disposal, extending beyond edible products to encompass logistics, packaging, communication, and cultural practices. Zampollo’s Food System Design theory reinforces the role of designers and system thinkers as agents capable of promoting changes throu

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Neilenko, Sergii, and Valentyna Rusavska. "Implementation of Artificial Intelligence in Restaurants." Restaurant and hotel consulting. Innovations 4, no. 1 (2021): 73–86. http://dx.doi.org/10.31866/2616-7468.4.1.2021.234831.

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The topicality. In recent years, there has been a need to study the artificial intelligence use for the operation of restaurants, as in Ukraine (and in most countries) there is no such experience. The use of artificial intelligence systems customer-to-customer and item-to-item will ensure the quality of food delivery sites, which will allow you to analyze the order of the guest and identify the patterns of his preferences thus, automatically ask him to choose a certain set, dish and successful additions to the order, which will increase the average check, or choose new establishments that will

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Neilenko, Sergii, and Valentyna Rusavska. "Implementation of Artificial Intelligence in Restaurants." Restaurant and Hotel Consulting. Innovations 4, no. 1 (2021): 73–86. https://doi.org/10.31866/2616-7468.4.1.2021.234831.

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The topicality. In recent years, there has been a need to study the artificial intelligence use for the operation of restaurants, as in Ukraine (and in most countries) there is no such experience. The use of artificial intelligence systems customer-to-customer and item-to-item will ensure the quality of food delivery sites, which will allow you to analyze the order of the guest and identify the patterns of his preferences thus, automatically ask him to choose a certain set, dish and successful additions to the order, which will increase the average check, or choose new establishments that will

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Bukhkalo, Svetlana, Anna Ageicheva, Oleksandr Belyanskiy, Inesa Rozhenko, and Andrii Abakumov. "DIDACTIC MATERIALS PERCEPTION ACTIVATING METHODS IN DISTANCE EDUCATION." Bulletin of the National Technical University "KhPI". Series: Innovation researches in students’ scientific work, no. 1 (1367) (November 22, 2024): 61–70. http://dx.doi.org/10.20998/2220-4784.2024.01.08.

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The article is devoted to the creation of didactic materials on various educational subjects at various levels of distance education. The relevance of the work is determined both by the object of research, which has not yet been subject to comprehensive scientific coverage, and by the need to establish the parameters of didactic materials used in distance learning. It was determined that the systematic usage of the innovative approaches improves language competence and formats necessary skills. The materials of the article consider examples the possibilities for determining the educational goa

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Wongprapinkul, Boonchanit, and Sujitra Vassanadumrongdee. "A Systems Thinking Approach towards Single-Use Plastics Reduction in Food Delivery Business in Thailand." Sustainability 14, no. 15 (2022): 9173. http://dx.doi.org/10.3390/su14159173.

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Sustainable consumption and production (SCP) is largely influenced by dynamics in the market system. Hence, this study adopts the systems thinking approach as a tool to understand the non-linearity and complexity of sustainable practices. The food delivery business has accelerated the plastic waste problem, especially during COVID-19 where restaurant dine-in was limited. This study aims to identify high leverage points, which contribute to system intervention strategies to improve Thailand’s single-use plastics (SUP) waste situation caused by the food delivery sector. Semi-structured interview

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Bukhkalo, Svetlana, and Nataliia Yakymenkо-Tereshchenko. "INNOVATIVE COMPLEX PROJECTS AS MODERN TECHNOLOGY FOR THE TRAINING OF SPECIALISTS IN THE «HOTEL AND RESTAURANT BUSINESS» SPECIALTY (ON THE EXAMPLE OF THE DISCIPLINE OF MODERN FOOD TECHNOLOGY)." Bulletin of the National Technical University "KhPI". Series: Innovation researches in students’ scientific work, no. 1 (1367) (November 22, 2024): 49–60. http://dx.doi.org/10.20998/2220-4784.2024.01.07.

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In the materials of the article, examples of possibilities for determining the goals of education of university students under the Hotel and Restaurant Management educational program with the aim of developing complex disciplines Modern food technologies for components of complex innovative projects based on situational tasks are considered. When writing the article, the experience of teaching the disciplines General technologies of food production, Food chemistry, Modern food technologies, Merchandising and procurement management, Fundamentals of equipment design at the National Technical Uni

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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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Meliyani, Evi Faridah Rostanti. "Inventory Control of Product Supply of Agricultural Product for Online Sales (Case Study in PT Insan Agritama Teknologi)." Journal of Business on Hospitality and Tourism 5, no. 1 (2019): 125. http://dx.doi.org/10.22334/jbhost.v5i1.141.

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The industrial revolution 4.0 has encouraged a digital technology companies called startup. PT Insan Agritama Teknologi (Inagri) is one of startup in Bandung City that is engaged in agriculture as a supplier of food ingredients. Inventory of goods in Inagri is currently fulfilled from five partner farmers. At present, Inagri has collaborated with several Horeca (hotel, restaurant, café) and modern retailers to distribute agricultural products. However, for approximately 2.5 years, Inagri has not yet found a standard procedure for inventory control. Sometimes Inagri could not fulfill the demand

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Astner, Hanna, Ingrid Stigzelius, Hans Andersson, and Cecilia Mark-Herbert. "MANAGING PROCUREMENT OF FOOD WITH ADDED VALUE: A CASE STUDY OF BEEF IN THE CATERING SECTOR." Problems of Management in the 21st Century 2, no. 1 (2011): 19–35. http://dx.doi.org/10.33225/pmc/11.02.19.

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Consumers have limited options to choose food with added values in the catering market. Management challenges include making informed product portfolio decisions of what to offer the consumers. These decisions are based on procedures for procuremen. The public procurement process is inluenced by political objectives and a different set of laws compared to private procurement. This research project explores the management of procurement conditions for food products with added values; with a particular interest in beef in public and private restaurants. The results show that personal values of p

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Khairetdinova, O. A. "THE ORIGINS OF THE RESTAURANT BUSINESS IN THE PETRINE ERA: A HISTORIOGRAPHIC REVIEW OF MATERIALS FROM THE UFA PROVINCE." Scientific Notes of V.I. Vernadsky Crimean Federal University. Historical science 6 (72), no. 4 (2020): 125–36. http://dx.doi.org/10.37279/2413-1741-2020-6-4-125-136.

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This article examines the specifics of the distribution of the drinking industry in the Ufa province during the reign of Peter 1. Difficulties in the development of distilling and alcohol business in this territory are associated with the religious traditions of the local population, the Bashkirs, as well as with the patrimonial right to own land of the indigenous population and the predominance of nomadic lifestyle. As a result, on the one hand, the Bashkirs as Muslims in every possible way opposed the emergence of drinking establishments and the spread of alcoholic beverages in the Ufa provi

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