Relevant bibliographies by topics / Restaurant products

Contents

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

Academic literature on the topic 'Restaurant products'

Author: Grafiati
Published: 4 June 2025
Last updated: 1 August 2025

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Journal articles on the topic "Restaurant products"

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Asep, Muzaki, MS Mahrina, and Roslina. "Factors that Influence Repurchase Intention at Alas Cobek Restaurant." Journal of Economics, Finance And Management Studies 07, no. 06 (2024): 3332–40. https://doi.org/10.5281/zenodo.11613166.

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This study aims to determine the repurchase intention of Alas Cobek Restaurant consumers which is influenced by social media marketing factors, product quality, Alas Cobek Restaurant's image, and consumer satisfaction with the services and dishes served by Alas Cobek Restaurant. This study adopts the stimulus, organism, and response theory to confirm the relationship between emotional and consumer responses regarding intentions and purchases. Respondents in the study were consumers who came to Alas Cobek Restaurant and had accessed social media owned by Alas Cobek Restaurant. Sampling using pu
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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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Husen, Fathurrohman, Moh. Taufik, and Sari Mustika. "Kearifan Lokal: Respon Masyarakat Minang terhadap Penjualan Rendang Non-Halal." JURNAL AGROINDUSTRI HALAL 10, no. 1 (2024): 101–10. http://dx.doi.org/10.30997/jah.v10i1.8296.

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Padang restaurants are synonymous with providing halal food. Padang Restaurant's rejection of selling pork rendang is a strong background for this research. Padang customs are based on ABS-SBK (Basandi Syara-Syara Basandi Kitabullah Adat). This study aims to describe and analyze the response of the Minang community to a Padang restaurant that sells pork rendang. This research uses mixed methods. Quantitative techniques to collect primary data through questionnaires, and qualitative-descriptive techniques to collect secondary data and its analysis. Secondary data comes from news stories, journa
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Wasike., Carolyne Khasoa, and Barasa Remmy Shiundu. "Indicators of Restaurant Ability to Offer Healthy Foods to Customers in Nairobi City County, Kenya." International Journal of Research and Innovation in Social Science VIII, no. VII (2024): 2029–34. http://dx.doi.org/10.47772/ijriss.2024.807159.

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Whereas most people expect training and professional skills to lead in evaluating the ability of outlets to offer healthy food products, Nairobi restaurants goers had a different outlook. Based on the general perception among the population of restaurant patrons, this study set out to explore the myth of restaurant ability to offer healthy food products being tied to menus in these outlets. The study also sought to establish the approaches used by healthy food restaurants to differentiate these food categories from other products. A cross-sectional analytical design was adopted whose sample wa
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Ahmad, Maisarah, and Nurul Azida Salehuddin . "Perceptions and Behavior’s of Muslims and Non-Muslims towards Halal Products." Journal of Social and Development Sciences 4, no. 6 (2013): 249–57. http://dx.doi.org/10.22610/jsds.v4i6.759.

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This study aims to determine the level of acceptance and perception and behavior of the Muslim and non-Muslim toward halal products. This study is based on a survey of 300 respondents randomly selected. Data collected using questionnaires. Consumer behavior towards the adoption of available products is high and it is found that consumers are very highly concerned about food preparation factors are ordered from legitimate sources. In general, the frequency of residents in Lembah Pantai visiting the restaurant is every day namely working respondents. In addition, the cleanliness of the restauran
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Ngoc Khuong, Mai, Do Hanh Nhan, and Nguyen Thi Minh Phuong. "THE EFFECTS OF RESTAURANT GREEN PRACTICES ON CUSTOMER INTENTION TO PURCHASE ECO-FRIENDLY PRODUCTS: EVIDENCE FROM VIETNAM." Zbornik radova Ekonomskog fakulteta u Rijeci: časopis za ekonomsku teoriju i praksu/Proceedings of Rijeka Faculty of Economics: Journal of Economics and Business 41, no. 1 (2023): 205–48. http://dx.doi.org/10.18045/zbefri.2023.1.205.

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This research aims to identify how green practices affect customer intention to purchase green products via customers’ emotional attachment. Using the PLS- SEM to analyze 358 restaurant guests to find customer intention to purchase green products is a fundamental constituent of a restaurant’s success. The results reveal that the application of recycling and composting, energy and water management activities have a positive significant impact on customer intention to purchase green products and pro-environmental emotional attachment, and the application of organic food-green products and materi
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Suastuti, Ni Luh. "PENGARUH ATMOSFER RESTORAN TERHADAP MINAT BELI KONSUMEN REMAJA DI RESTORAN CEPAT SAJI (STUDI KASUS KFC DAN MC DONALD JIMBARAN)." Jurnal Ilmiah Hospitality Management 5, no. 2 (2018): 65–76. http://dx.doi.org/10.22334/jihm.v5i2.117.

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The rapid growth of tourism development in Jimbaran, South Kuta Badung Bali makes this area is flooded with tourism facilities. One of them is a fast-food restaurant. This is influenced by very high demand of fast food products in the region, especially for teenagers. This is influenced by many factors such as faster, more practice, delicious, more prestigious, more comfortable place, nice atmosphere, and there are still many more other factors. The restaurant atmosphere is one of the five essential product elements in the restaurant business. The purpose of this study was to determine the inf
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Alfie Syarifah, Yusriyah, and Endah Budi Permana Putri. "Factors Related to Consumer Preferences of Halal Certified Restaurants (Case Study in Fast Food Restaurant X)." Journal of Halal Research, Policy, and Industry 1, no. 1 (2022): 1–7. http://dx.doi.org/10.33086/jhrpi.v1i1.3225.

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Currently, many consumers choose restaurants just because of the trend in the community without seeing that the restaurant is certified halal or not. In this case, it makes the emergence of preferences with different factors. The purpose of this study was to analyze factors related to consumer preferences of halal-certified restaurants. The type of research used was Observational with a cross sectional design. The total sample in the study was 138 respondents. The sampling method in this study was Non probability sampling with Accidentally sampling that has met the inclusion criteria. The rese
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M. Nuevo, Allimar. "Green Practices amidst COVID-19 Pandemic among Restaurants: Basis for an Enhancement Program." Journal of Social Responsibility,Tourism and Hospitality, no. 31 (December 15, 2022): 1–7. http://dx.doi.org/10.55529/jsrth.31.1.7.

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In light of the COVID-19 pandemic, this study was done to assess green practices in local restaurants. This study used a descriptive research design to reveal green practices encountered and practiced by restaurant employees. A downloaded, modified questionnaire was used to gather information. Three hundred eighty-seven (387) restaurant workers from Tagum City, Davao del Norte, participated in this study as respondents. Results show that the level of green practices among restaurants in Tagum City is high. Generally, the indicators green buildings and construction and the other indicators; wat
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Yemchuk, Tetiana. "The competitiveness of restaurant business establishments in Chernivtsi." Scientific Herald of Chernivtsi University. Geography, no. 808 (December 13, 2019): 134–43. https://doi.org/10.31861/geo.2019.808.134-143.

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

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Sawert, Adam. "Dynamic Menu Management Utilizing the Relationship Between Preparation Time and Monetary Revenue : A Simulation Approach to the Food and Beverage Industry." Thesis, Luleå tekniska universitet, Datavetenskap, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:ltu:diva-80925.

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Queue buildup is a problem that every fast food restaurant would like to reduce, as its effect on customer satisfaction and restaurant revenue is obviously negative. This thesis looks at how a dynamic menu management system would affect fast food restaurants, specifically how the promotion of fast products, in certain situations, would affect total revenue and queue lengths. A neural network was used to categorize products depending on their preparation time and to predict queue waiting times. A simulation approach was used to find out how the menu management system would affect the restaurant
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Нгок, Ле Чан Бао. "Пути повышения качества услуг предприятия ресторанного хозяйства". Thesis, Одеський національний економічний університет, 2021. http://local.lib/diploma/Ngoc.pdf.

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Доступ до роботи тільки на території бібліотеки ОНЕУ, для переходу натисніть на посилання нижче<br>В работе рассматриваются теоретические основы оценки качества услуг предприятий ресторанного бизнеса, факторы, влияющие на качество услуг ресторанных предприятий и современные методы оценивания качества услуг предприятий ресторанного хозяйства. Проведен анализ организационной структуры и основных финансово-экономических показателей деятельности ресторана «Viet Corner», анализ качества продукции и качества обслуживания ресторана. По результатам анализа предложены рекомендации по повышению качест
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顧振彪 and Chun-piu Benedict Koo. "Study on a biodiesel fuel produced from restaurant waste animal fats." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2001. http://hub.hku.hk/bib/B31224519.

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Koo, Chun-piu Benedict. "Study on a biodiesel fuel produced from restaurant waste animal fats /." Hong Kong : University of Hong Kong, 2001. http://sunzi.lib.hku.hk/hkuto/record.jsp?B24520949.

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Holmqvist, Sofia, and Moa Svensson. "Development of an Indoor Cultivation Product for Restaurant Environments : Developing a Product Specification and Creating a Product Concept using User-Centered Design." Thesis, Linköpings universitet, Maskinkonstruktion, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-158277.

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In today’s society there is a growing awareness of where food is produced and there is a trend to use locally grown produce in restaurants. One way for restaurants to differentiate themselves is to grow the produce inside the restaurant. This thesis has the aim on identifying the problems and user needs for an indoor cultivation solution and developing a new indoor cultivation product that solves the identified problems and meet the user needs. To achieve this aim, a usercentered design approach was utilised and the following three research questions were answered: How can the needs of the use
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Logan, Theresa Castillo. "An exploratory study of family dining attitudes toward full service restaurant product/service attributes." Thesis, This resource online, 1991. http://scholar.lib.vt.edu/theses/available/etd-10102009-020038/.

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Changuir, Jana. "Podnikatelský záměr založení restauračního zařízení." Master's thesis, Vysoké učení technické v Brně. Fakulta podnikatelská, 2010. http://www.nusl.cz/ntk/nusl-222669.

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This diploma thesis deals with creation, improvement and application of the business plan. Theoretical observations will be found there as well as practical application of this theme. The thesis will describe establishment of Arabic restaurant in the centre of Brno and this business plan will be analyzed from all economical aspects
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Jenkins, Wanda Y. "Marketing Strategies for Profitability in Small Independent Restaurants." ScholarWorks, 2015. https://scholarworks.waldenu.edu/dissertations/1407.

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The restaurant industry is the second largest employer in the United States; however, only 33% of restaurants are successful during the first 3 years of operation. The purpose of this exploratory multiple case study was to determine what marketing strategies small independent restaurant owners need for profitability. Aaker's brand equity model was the conceptual framework used to ground this study. Using a purposeful criterion sampling technique and semistructured interviews, 12 individuals (2 managers and 2 employees from 3 restaurants in Philadelphia) participated in the study. Data collecte
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Amaral, Rogério de Jesus. "Estudo do mercado da carne de bovino e bufalino em Timor-Leste." Master's thesis, Universidade de Évora, 2017. http://hdl.handle.net/10174/21342.

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A necessidade de melhorar o sistema de produção pecuária de bovinos e bufalinos são imprescindíveis para o futuro de Timor-Leste, especificamente a desenvolver a potencialidade de exportação para a Indonésia. Garantir o desenvolvimento agrícola com objectivo da produção de carne da qualidade, fresca e saudável nos diferentes níveis, produtores, comerciantes, e consumidores do país. Este estudo tem como objectivo analisar os diferentes elementos da cadeia de produção, comercialização e consumo de bovinos e bufalinos de modo a fazer uma caracterização e uma identificação das principais virtudes
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Correa, Villalobos Victor David, and Márquez José Alberto Tello. "Plan de negocios restaurante D’Origen: elaboración de carnes con técnicas rústicas peruanas y productos orgánicos." Master's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2012. http://hdl.handle.net/10757/315859.

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El proyecto corresponde al diseño de una experiencia culinaria que pretende implementar un restaurante basado en el estilo de preparación de alimentos al calor de las brasas, utilizando horno de leña, cilindro peruano, caja china criolla y rosticero peruano, empleando productos orgánico-naturales. Es una oferta contracorriente al boom de la comida novoandina y gourmet peruana, la presente propuesta invita a regresar a los sabores de origen, preparados con técnicas rústicas peruanas. La oferta se presenta en un mercado netamente urbano, 99.8% el de Lima, compuesto por migrantes de primera o seg
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Books on the topic "Restaurant products"

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Beeson, Donna. The Silver Spoon restaurant cookbook. LD Books, 1995.

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John, Breckling, Mutizwa Taslyana C, kuniak Monica P, and Leading Edge Reports (Firm), eds. Mini-marts: Markets for convenience products & services. Leading Edge Reports, 1990.

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Susan, Taylor. The guide to good eating in St. Louis: A treasury of area bakeries, restaurants, specialty food shops, and farms. Fifth Sin Press, 1994.

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Vasyukova, Anna. Technology and organization of the restaurant business. INFRA-M Academic Publishing LLC., 2025. https://doi.org/10.12737/2136705.

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The textbook material is based on topical issues of the organization of production and service in public catering enterprises. Special attention is paid to the regulatory requirements for the organization of all production processes in the field of public catering and the organization of workplaces in both main and auxiliary production. The theoretical material presented in an accessible manner, supported by numerous illustrations, will allow future specialists in the restaurant business to rationally organize and train workplaces, technological equipment, production inventory, tools, and appl
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Manufacture franc ʹaise des pneumatiques Michelin. Provence, Co te d'Azur, Corse. 2nd ed. Michelin, 2004.

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Borushek, Allan. Calorie, fat & carbohydrate counter: Plus 200 fast-food chains & restaurants. 2nd ed. Family Health Publications, 2007.

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Permenter, Paris. Texas barbecue: A guide to the best pits, products, and prize-winning recipes in the Lone Star state. Pig Out Publications, Inc., 1994.

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United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry. Meat, Poultry, and Egg Products Inspection Amendments of 1983; exempt restaurant central kitchens from federal inspection requiremens; and USDA's five-point program of inspection in livestock and poultry slaughter plants: Hearing before the Subcommittee on Livestock, Dairy, and Poultry of the Committee on Agriculture, House of Representatives, Ninety-eighth Congress, second session, on H.R. 2691 and H.R. 5223, May 17, 1984. U.S. G.P.O., 1985.

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Schmid, Jurgen Ernst. Wine marketing through retailers and restaurant managers: An investigation of the producer - merchant relationship. Leicester Business School, De Montfort University, 1995.

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"Zang ling yang lü xing zhi nan" bian ji bu. Zhongguo zui mei de 101 jia Zhonghua lao zi hao. Zhongguo tie dao chu ban she, 2014.

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Book chapters on the topic "Restaurant products"

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Sánchez-Planelles, Joaquín, Yolanda Trujillo-Adriá, and Gabriela Ribes-Giner. "Development of a Model for the Application of the Circular Economy in Hotels and Restaurants Through the ‘Customer Journey Map’." In SpringerBriefs in Business. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-49689-9_5.

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AbstractThis chapter explores the different activities associated with the use of food and hotel services—represented as the contact points of a customer journey map—to establish what type of circular practices could implement the stakeholders throughout the process—specifically, those that lead to more circular business models that integrate the seven Rs (redesign, reduce, reuse, renovate/repair, re-store/remanufacture, recover/return, and recycle) to achieve more efficient and sustainable performance. From the booking process to the evaluation of customer satisfaction, the interactions of ho
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Myer, R. O., D. D. Johnson, K. K. Boswick, and J. H. Brendemuhl. "Dehydration of Restaurant Food Wastes Produces a Nutritious Feedstuff for Use in Pig Diets." In Beneficial Co-Utilization of Agricultural, Municipal and Industrial by-Products. Springer Netherlands, 1998. http://dx.doi.org/10.1007/978-94-011-5068-2_34.

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Schluter, Anne Ambler. "Location! location! location! (and transcultural capital)." In Pragmatics & Beyond New Series. John Benjamins Publishing Company, 2025. https://doi.org/10.1075/pbns.352.03sch.

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Abstract Focusing on identity construction through language choice (Bucholtz and Hall 2005), this chapter examines center-periphery relations by analyzing discourses about Turkish-only workplace language policies among the staff of a peripherally located Kurdish-run restaurant, a perspective that complements Schluter’s (2020) analysis of these policies at this restaurant’s centrally located counterparts. Extracts from interviews with three managers/workers address ideologies and capital as central influences on identity formation (Darvin and Norton 2015), indicating the capacity for trans-nati
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Vargas-Hernández, José G., and L. E. Juan Luis Martinez Padilla. "Product diversification in the restaurant industry as a competitive advantage." In Tourism Marketing. Apple Academic Press, 2017. http://dx.doi.org/10.1201/9781315365862-17.

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Ramyar, Meysam. "Product Development for the HAJ Restaurant Chain Based on Financial, Resilience, and Stakeholder Perspectives." In Case Based Research in Tourism, Travel, and Hospitality. Springer Nature Singapore, 2024. http://dx.doi.org/10.1007/978-981-97-1891-7_11.

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Sharma, Subhash, and Naresh K. Malhotra. "Examining Social Setting and Product Reference via Conjoint Analysis An Empirical Study of Restaurant Patronage." In Developments in Marketing Science: Proceedings of the Academy of Marketing Science. Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-16976-7_15.

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Ardiansyahmiraja, B., and R. Nadlifatin. "The role of social presence towards product and restaurant evaluation in online food delivery services." In Contemporary Research on Management and Business. CRC Press, 2022. http://dx.doi.org/10.1201/9781003295952-12.

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Shewfelt, Robert L. "Why Can’t We Find More Locally Produced and Fresher Food in Our Supermarkets and Restaurants?" In In Defense of Processed Food. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-45394-1_3.

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Şat, Rana. "Çevrimiçi Gastronomi İmajının ve Gastronomi Turizminin Elektronik Ağızdan Ağza İletişime (E-WOM) Etkisi." In Turizm Alanında Çok Yönlü Araştırmalar. Özgür Yayınları, 2023. http://dx.doi.org/10.58830/ozgur.pub71.c237.

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Today, restaurants provide people with different experiences to meet their basic nutritional needs, as well as to have a nice and quality time. In this way, it contributes to the socialization of people who prefer restaurant businesses. The increasingly competitive environment among restaurants makes the product and service quality of the enterprises sustainable by providing development by determining the quality of their products and services according to the expectations and wishes of the customers. In order for restaurants to continue their activities successfully, they need to use internet
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"Food and Beverage Product Knowledge." In Strategic International Restaurant Development. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-4342-9.ch006.

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This chapter introduces and discusses some of the most common food and beverage products used in commercial foodservice operations. It includes herbs and spices and their application, beverage products, and application. It introduces the basic knowledge necessary about still, sparkling, fortified, and aromatized wines, distilled spirits, and liquors/cordials, cocktails, mineral and natural waters, coffee, tea, and cocoa within a bar operation.
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Conference papers on the topic "Restaurant products"

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Lupu, Mirabela Ioana, Alina Maier, Cristina Maria Canja, Vasile Padureanu, and Geronimo Raducu Branescu. "ROMANIAN GASTRONOMIC HERITAGE: REDISCOVERING TRADITIONAL PRODUCTS." In 11th SWS International Scientific Conferences on ART and HUMANITIES - ISCAH 2024. SGEM WORLD SCIENCE, 2024. https://doi.org/10.35603/sws.iscah.2024/s05.16.

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Romania is a country that boasts a rich and diverse gastronomic culture, making it a must-visit destination for food lovers and culinary enthusiasts. From traditional dishes passed down through generations to modern interpretations of classic recipes [1], Romanian cuisine offers a unique and flavorful experience that is sure to tantalize the taste buds of even the most discerning travelers. One of the best ways to experience Romanian gastronomic culture is through culinary tourism, a growing trend that allows visitors to immerse themselves in the local food scene and learn about the history an
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Hock, V. F., H. Cardenas, E. Sear, and R. Knoll. "Experimental Heat Transfer Model for Optimizing Heat Exchanger Tubing." In CORROSION 1993. NACE International, 1993. https://doi.org/10.5006/c1993-93515.

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ABSTRACT Shell-and-tube heat exchangers are frequently employed to supply domestic hot water for large buildings such as hospitals, restaurants, schools, and office complexes. An optimal heat exchanger transfers heat from the source to the target material with minimal losses to the surrounding environment. The actual amount of heat transferred varies with the heat exchanger design, the specific applications desired, the physical limits as directed by thermal efficiency, and finally, with fouling (corrosion bi-product and/or scaling). In order to combat the problems of corrosion and scale build
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Bogdanova, V. I., and G. N. Nurullina. "Textile Products for Restaurant Business." In Fundamental and applied problems of materials creation and phases of technologies for textile industry. Sibac, 2019. http://dx.doi.org/10.32743/fun.app.probl.2021.26-32.

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Şahan, Hüseyin, Sultan Ceren Öner, Ahmet Tugrul Bayrak, İlker Baştürk, and Olcay Taner Yıldız. "Evaluating Performance of Restaurant POS Processes in Fast-Food Restaurants." In AHFE 2023 Hawaii Edition. AHFE International, 2023. http://dx.doi.org/10.54941/ahfe1004299.

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There are billions of operations happening in a wide range of sectors on a daily basis. When it comes to the hospitality sector, it appears essential to handle POS operations in a more efficient way in restaurants. To fill the gap in the studies about event log data in the fast food restaurant POS context, an approach needs to be developed. Regarding these, in this study, restaurant event log data for taking orders are comprehensively analyzed using process mining principles and machine learning applications to increase productivity. After the discovery of processes, the bottlenecks of the exi
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Grumadaite, Kristina, and Sebin Thomas Babu. "Sustainability Trends in Fine Dining Restaurants: A Complex Systems Approach." In 8th FEB International Scientific Conference. University of Maribor Press, 2024. http://dx.doi.org/10.18690/um.epf.5.2024.30.

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Changing societal attitudes and increasing governmental requirements towards environmental protection and maintaining a holistic approach to all participants in production and consumption areas encourage the catering sector to develop and implement sustainability practices. In the case of fine dining restaurants, such realia encourage the search for solutions or their variations to maintain both sustainability and business resilience. Taking into account the scarcity of scientific literature regarding sustainability development and its complexity in fine dining restaurant practices, this paper
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"PERSPECTIVE DEVELOPMENT OF AUTHENTIC PRODUCTS FOR RESTAURANT BUSINESS IN GASTRONOMIC TOURISM." In TOURISM OF THE XXI CENTURY: GLOBAL CHALLENGES AND CIVILIZATION VALUES. Київський національний торговельно-економічний університет, 2020. http://dx.doi.org/10.31617/k.knute.2020-06-01.32.

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

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In this report, firstly, we are going to talk about thematic restaurant, when the idea was born, which was the first thematic restaurant. Secondly we are going to talk about the role and significance of thematic restaurant in a small municipality, especially municipality of Isperih, Bulgaria. We are going to take a look at a restaurant, located in the city, called "Mehanata", talk with the owners about customers, prices, number of seats etc, we are going to compare it with the other restaurants in the city and make some conclusions.
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Albuquerque, M., L. Barbosa, J. Moreira, A. da Silva, and T. Melo. "Fine-tuning Open-source Large Language Models for Automated Response to Customer Feedback." In Symposium on Knowledge Discovery, Mining and Learning. Sociedade Brasileira de Computação - SBC, 2024. http://dx.doi.org/10.5753/kdmile.2024.244556.

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Online reviews play a key role in influence customer decisions during their purchase journey. Consequently, negative feedback from customers can have an adverse impact on the sales of products or services, potentially leading to diminished revenue and market share. However, this effect can be mitigated by crafting thoughtful responses to these comments. This paper proposes using open-source pre-trained large language models, specifically smaller versions, to respond to negative reviews effectively. These models, pre-trained on large datasets, require minimal additional data for fine-tuning. To
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Fryer, Peter J., and S. Bakalis. "Heat Transfer to Foods: Safety and Structure." In 2010 14th International Heat Transfer Conference. ASMEDC, 2010. http://dx.doi.org/10.1115/ihtc14-23420.

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Heat transfer in foods is a commonplace operation in the home and restaurant, but is also the basis for a very large industry. Foods are complex non-Newtonian soft solids or structured liquids whose thermal behaviour is difficult to model; but engineering understanding is needed to develop processes that are safe and products that are attractive to the consumer. The increasing incidence of obesity in the developed world, and of food shortage elsewhere, demands that the industry adopts processes that give nutritious products in environmentally acceptable ways. This paper reviews the heat transf
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Zardi, Hasni, Yunia Wardi, and Susi Evanita. "Effect of Quality Products, Prices, Locations and Customer Satisfaction to Customer Loyalty Simpang Raya Restaurant Bukittinggi "Salero Nan Tau Raso"." In Proceedings of the 2nd Padang International Conference on Education, Economics, Business and Accounting (PICEEBA-2 2018). Atlantis Press, 2019. http://dx.doi.org/10.2991/piceeba2-18.2019.75.

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Reports on the topic "Restaurant products"

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Nosova, Olga. Structural Changes and the Ukrainian Labour Market Organisation. Publishing House - Vilnius Business College, 2023. http://dx.doi.org/10.57005/ab.2023.1.1.

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The article aims to analyze the structural changes and the Ukrainian labor market organization in the condition of military aggression against Ukraine. The Ukrainian economy encounters the devastating destructions and losses of economic entities, enormous capital, and labor under the effect of military aggression. Structural changes include a change in the industrial structure of production, the destruction of large enterprises, and supply chains, the loss of part of the labor force, and fluctuations between skilled and unskilled jobs. Thus, SMEs in the service sector suffer due to the reducti
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Short, Samuel, Bernhard Strauss, and Pantea Lotfian. Food in the digital platform economy – making sense of a dynamic ecosystem. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.jbr429.

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The food services sector has been evolving rapidly over the past decade, accelerated by the Covid-19 pandemic. The traditional linear model of food producers selling through wholesalers to brick and mortar retailers, restaurants and hospitality venues is increasingly being displaced by complex interactive digital ecosystems of online food services providers. Consumers are increasingly able to access food directly at various stages along the traditional value chain via interaction with digital platforms and rapid home-delivery networks, realising greater convenience, more variety in food produc
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Aromi, Daniel, María Paula Bonel, Julian P. Cristia, et al. Research Insights: How Much Has Human Mobility Been Reduced by Social Distancing Policies in Latin America and the Caribbean? Inter-American Development Bank, 2021. http://dx.doi.org/10.18235/0003135.

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The lockdowns implemented in Latin America and the Caribbean in March 2020 reduced the share of people who travel more than 1 km (about 0.6 miles) per day by 10 percentage points during the 15 days following its implementation. The effects of the lockdowns declined over time: the effect amounted to 12 percentage points during the first week and to 9 percentage points during the second week of the implementation of the lockdowns. In contrast, school closures reduced mobility by only 5 percentage points, and no effects were found for bar and restaurant closures or the cancellation of public even
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Bisang, Roberto, Jeremías Lachman, Andrés López, Martin Pereyra, and Ezequiel Tacsir. Reinserción internacional y apertura de nuevos mercados de la cadena bovina en Argentina y Uruguay: nuevas formas de institucionalidad y esquemas de cooperación público-privados. Inter-American Development Bank, 2022. http://dx.doi.org/10.18235/0004102.

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La carne bovina ocupó un rol icónico en el comercio exterior argentino y uruguayo hasta los años 70 cuando diversas restricciones en los mercados externos afectaron severamente los flujos comerciados. En décadas posteriores ambos países establecieron diversas políticas productivas, tecnológicas y comerciales- para mejorar su competitividad y reinsertarse en los ahora renovados- mercados internacionales. En las últimas décadas se afianzaron otros países exportadores de carnes EEUU, Brasil, Paraguay, Australia- a la vez que se reconfiguraron los perfiles de los compradores (los mercados de comun
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Reporte de Infraestructura Financiera 2022. Banco de la República de Colombia, 2022. http://dx.doi.org/10.32468/rept-infr-finan.2022.

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La labor de seguimiento a la infraestructura financiera local es un aporte adicional del Banco de la República a la estabilidad financiera del país. Uno de los productos de dicho seguimiento ha sido el Reporte de Sistemas de Pago, que a partir de esta edición cambia de nombre a Reporte de Infraestructura Financiera, con el objetivo de que refleje de manera amplia los temas que aquí se abordan. En esta edición 2022 se incluyen varios cambios, producto de un estudio comparativo realizado frente a reportes de infraestructura financiera elaborados por otros bancos centrales. Dichos cambios buscan
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Monetary Policy Report - April 2022. Banco de la República, 2022. http://dx.doi.org/10.32468/inf-pol-mont-eng.tr2-2022.

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Macroeconomic summary Annual inflation continued to rise in the first quarter (8.5%) and again outpaced both market expectations and the technical staff’s projections. Inflation in major consumer price index (CPI) baskets has accelerated year-to-date, rising in March at an annual rate above 3%. Food prices (25.4%) continued to contribute most to rising inflation, mainly affected by a deterioration in external supply and rising costs of agricultural inputs. Increases in transportation prices and in some utility rates (energy and gas) can explain the acceleration in regulated items prices (8.3%)
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Informe de Política Monetaria - Abril 2022. Banco de la República de Colombia, 2022. http://dx.doi.org/10.32468/inf-pol-mont-spa.tr2-2022.

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Resumen macroeconómico En el primer trimestre la inflación anual (8,5 %) continuó aumentando y superó de nuevo los pronósticos del promedio del mercado y del equipo técnico del Banco. En lo corrido del año todas las grandes canastas del índice de precios al consumidor (IPC) se aceleraron, y a marzo sus variaciones anuales se sitúan por encima del 3 %. El grupo de alimentos (25,4 %) continuó siendo el que más contribuyó al incremento de la inflación, afectado, en gran parte, por deterioros en la oferta externa y por costos crecientes de los insumos agrícolas. El aumento en los precios de alguno
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Financial Infrastructure Report 2022. Banco de la República, 2023. http://dx.doi.org/10.32468/rept-sist-pag.eng.2022.

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Banco de la República's monitoring of the local financial market infrastructure is an additional contribution to the country's financial stability. One of the products of that monitoring has been the Payment Systems Report, which is now known as the Financial Infrastructure Report. The change in name, as of this edition, is intended to reflect in a broader way the issues that are addressed in the report. The 2022 edition includes several changes that are the result of a comparative study of financial infrastructure reports prepared by other central banks. These changes seek to make the report
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