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Relevant bibliographies by topics / Restaurants, china

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Academic literature on the topic 'Restaurants, china'

Author: Grafiati

Published: 4 June 2021

Last updated: 31 July 2024

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Journal articles on the topic "Restaurants, china"

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Du, Wenwen, Puhong Zhang, Jiguo Zhang, Yuan Li, Feng J. He, Xiaofan Zhang, Chang Su, et al. "Sodium Reduction in Restaurant Food: A Randomized Controlled Trial in China." Nutrients 14, no. 24 (December 14, 2022): 5313. http://dx.doi.org/10.3390/nu14245313.

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Restaurant food is one of the important sources of sodium intake in China. We aimed to determine whether a restaurant-based comprehensive intervention program may induce lower sodium content in restaurant food. A randomized controlled trial was implemented between 2019 and 2020 in 192 restaurants in China. After baseline assessment, the restaurants were randomly assigned to either an intervention or a control group (1:1). Comprehensive activities designed for intervention restaurants were conducted for one year. The primary outcome was the difference in change of sodium content estimated by the mean values of five best-selling dishes for each restaurant, from baseline to the end of the trial between groups. In total, 66 control restaurants and 80 intervention restaurants completed the follow-up assessment. The average sodium content of dishes at baseline was 540.9 ± 176.8 mg/100 g in control and 551.9 ± 149.0 mg/100 g in intervention restaurants. The mean effect of intervention after adjusting for confounding factors was −43.63 mg/100 g (95% CI: from −92.94 to 5.66, p = 0.08), representing an 8% reduction in sodium content. The restaurant-based intervention led to a modest but not significant reduction in the sodium content of restaurant food. There is great urgency for implementing effective and sustainable salt reduction programs, due to the rapid increase in the consumption of restaurant food in China.

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Ghiselli, Richard, and Jing Ma. "Restaurant social media usage in China." Worldwide Hospitality and Tourism Themes 7, no. 3 (June 8, 2015): 251–65. http://dx.doi.org/10.1108/whatt-03-2015-0014.

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Purpose – The purpose of this paper is to examine the use of social media by restaurants in China and the extent to which consumers are using it to obtain information about dining options. Design/methodology/approach – A questionnaire for consumers was developed and social media usage data were collected from restaurants; the results were compared to determine whether there is a difference between practices and preferences. Findings – Based on the results of this paper, restaurants may want to consider committing resources and efforts to improve their presence on Dianping, Baidu and Meituan, and to utilize WeChat. Also, they may want to send non-personalized updates, especially coupons, discounts and information about special events, through the above-mentioned channels two to three times a month. Additionally, restaurants may want to improve engagement with frequent users so that they will recommend to others. Finally, restaurants may want to evaluate and invest in online ordering and payment systems if they haven’t done so already. Research limitations/implications – Strategic choices should be based on understanding of consumers. Unless the gaps between practices and preferences are identified and understood, restaurant companies may not be able to use social media effectively and efficiently. Originality/value – China’s social media market – the largest in the world – differs considerably from other countries; it presents unique opportunities and challenges. Social media is always a function of the technology, culture and government of a particular country or context; for this reason, it is very important to study social media in its “context”. While the need is pressing, there are limited studies on restaurant consumer preferences in a computer-mediated environment, not to mention in the Chinese context. This study examined consumer preferences and potential gaps between preferences and practices in the Chinese context; the results will help to direct restaurants in China to make better use of social media.

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Du, Wenwen, Jiguo Zhang, Yuan Li, Feng J. He, Xue Zhou, Zhihua Xu, Yifu Gao, et al. "Restaurant interventions for salt reduction in China: protocol for a randomised controlled trial." BMJ Open 10, no. 12 (December 2020): e038744. http://dx.doi.org/10.1136/bmjopen-2020-038744.

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IntroductionSalt intake in China is high, and most of it comes from that added by consumers. Nevertheless, recent years have seen a rapid increase in the frequency at which people eat out. The aim of this study is to evaluate the effectiveness of interventions designed for salt reduction in restaurants through a randomised controlled trial in China.Methods and analysisAs a randomised controlled trial with restaurants as study subjects, we recruited 192 restaurants from 12 counties of 6 provinces in China. After the baseline survey, restaurants were randomly assigned to intervention or control group. Using social cognitive theory, comprehensive intervention activities were designed to encourage salt reduction in all restaurant foods, and at the same time, to encourage consumers to choose lower salt options when eating out. The interventions will be conducted only in restaurants of the intervention group during the first year. The follow-up assessment will be conducted at the end of the trial. The primary outcome is the change in the average salt content of the five best-selling dishes of the restaurant, as measured by laboratory tests. Secondary outcomes include differences in the monthly use of salt and salty condiments between intervention and control restaurants, and the knowledge, attitude and practice on salt among restaurant consumers.Ethics and disseminationThe study was reviewed and approved by the Review Board of the National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention and Queen Mary Research Ethics Committee. Results will be disseminated through presentations, publications and social media.Trial registration numberChiCTR1800019694; Pre-results.

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Huang, Yuying, C. Michael Hall, and Ning (Chris) Chen. "Destination Restaurants’ Practices and the Production of Locality: The Case of Michelin Restaurants in China." Foods 13, no. 12 (June 12, 2024): 1838. http://dx.doi.org/10.3390/foods13121838.

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Dining plays a pivotal role in the travel experience, with numerous studies identifying the significant impacts of restaurant attributes on tourists’ destination experiences and their sense of place. The identified attributes include the origin of food produce, menu design, the physical and social servicescape, and restaurant reputation, all of which have the potential to enhance customers’ sense of place. Therefore, based on theories of the production of locality, this study explores how destination restaurants “put place on the plate” and identifies how destination restaurants promote place. Semi-structured interviews were conducted with the representatives of seventeen Michelin (one star, two stars, three stars, and Bib Gourmand)-awarded restaurants across Mainland China. The results reveal three primary strategies employed by destination restaurants in promoting place: forging partnerships with the local community to produce, present, and reproduce localities; leveraging local knowledge embedded in the local produce, recipes, cooking techniques, and local culture; and practicing translocality to introduce a regional cuisine to diverse and cosmopolitan consumers. This research provides a comprehensive understanding of the way in which notions of locality and place are used by destination restaurants and the way in which this may promote not only restaurants but also regional culinary cultures and destination attractiveness.

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Xiong, Xiaoxiao, and Ruoyu Yao. "Strategic Analysis of the Catering Industry under Covid-19: a Case Study in China." E3S Web of Conferences 253 (2021): 01047. http://dx.doi.org/10.1051/e3sconf/202125301047.

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In the normal phenomenon, the restaurant industry strategic planning and future development trends are diverse, therefore, it is difficult to choose for. Existing literature does not provide effective guidance for the implementation of strategic plans in the catering industry under coVID-19. Taking RJ Restaurant in Chongqing as an example, this paper uses the method of combining qualitative and quantitative methods to study the difficulties that restaurants are facing now. This study clarifies that at the strategic level, the belief of medium-sized private restaurants to survive coVID-19 needs be based on identifying their deficiencies to establish cost strategy and differentiation strategy, which includes emphasizing the future development trends of intelligent use and "customized" services. There are two contributions to this study. First of all, this study provides a stereotyped municipal infrastructure framework for the study of private restaurants. In addition, this study studied the literature on strategic analysis of the catering industry from the perspective of coVID-19.

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Wang, Chenyang, Zhiping Zhen, Nan Zhao, and Chenlin Zhao. "Associations between Fast-Food Restaurants Surrounding Kindergartens and Childhood Obesity: Evidence from China." International Journal of Environmental Research and Public Health 18, no. 17 (September 3, 2021): 9334. http://dx.doi.org/10.3390/ijerph18179334.

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The prevalence of obesity among preschool children has risen dramatically due to the influx of Western fast food in China. In this study, we aimed to provide clear evidence on the associations between fast-food restaurants and childhood obesity. We collected and combined three unique cross-sectional datasets: physical fitness data, geographic information, and the financial data of each kindergarten. The two-stage least squares were used for empirical analyses. The final data including 75,730 children were from 785 kindergartens in 82 cities and 23 provinces in China in 2018. The mean age of participants was 4.94 ± 0.87; 34,249 (45.2%) females and 41,481 (54.8%) males. The number of fast-food restaurants within 1, 2, and 3 km radii had a significant and positive correlation with obesity, and this correlation decreased as the radius increased. Furthermore, the distance to the nearest fast-food restaurant had a significant and negative correlation with obesity. Western fast-food restaurants contributed more to obesity than the broader definition of fast-food restaurants. There was marked heterogeneity between urban and rural areas. Our findings documented that fast-food restaurants had a significant and positive association with childhood obesity, thus the restriction of fast-food restaurants surrounding kindergartens might be considered.

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Jia, Xiaofang, Jiawu Liu, Bo Chen, Donghui Jin, Zhongxi Fu, Huilin Liu, Shufa Du, Barry M. Popkin, and Michelle A. Mendez. "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 (January 8, 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 were collected from ten KFC, McDonald’s and food stalls. Five samples per dish were randomly pooled from every location. Nutrients were analysed and energy was calculated in composite samples. Differences in nutrients of dishes by preparation location were determined.SettingHunan Province, China.SubjectsNa, K, protein, total fat, fatty acids, carbohydrate and energy in dishes.ResultsOn average, both the absolute and relative fat contents, SFA and Na:K ratio were higher in dishes prepared in restaurants than households (P < 0·05). Protein was 15 % higher in animal food-based dishes prepared in households than restaurants (P<0·05). Quantile regression models found that, at the 90th quantile, restaurant preparation was consistently negatively associated with protein and positively associated with the percentage of energy from fat in all dishes. Moreover, restaurant preparation also positively influenced the SFA content in dishes, except at the highest quantiles.ConclusionsThese findings suggest that compared with home preparation, dishes prepared in restaurants in China may differ in concentrations of total fat, SFA, protein and Na:K ratio, which may further contribute, beyond food choices, to less healthy nutrient intakes linked to eating away from home.

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SHA, YONGZHONG, XIANGRONG SONG, JIAN ZHAN, LI LU, QINGXIA ZHANG, and YAO LU. "Regional Character, Restaurant Size, and Food Safety Risk: Evidence from Food Safety Violation Data in Gansu Province, China." Journal of Food Protection 83, no. 4 (March 23, 2020): 677–85. http://dx.doi.org/10.4315/0362-028x.jfp-19-457.

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ABSTRACT Restaurants are a place where food is prepared and cooked directly for customers. Food safety in restaurants is a public health concern and a multidisciplinary issue that needs to be explored. To protect the health of consumers and identify external factors that may affect food safety risk, this study explores how economic development and population density at the local level relate to food safety inspection outcomes in restaurants of different sizes. Using food safety violation data from 2017 and 2018, we categorized restaurants in Gansu Province, China, into small and large ventures to examine the relationships among regional character, restaurant size, and food safety risk. Data were analyzed using Mann-Whitney U tests and negative binomial regression models. Our results show that large restaurants have a higher food safety risk than small restaurants. Moreover, the region with the lowest level of economic development had the highest food safety risk, while the region with the lowest population density had insufficient local inspections. By providing insight into which establishments demonstrate the highest food safety risks, our findings contribute to the development of processes that seek to effectively identifying food safety risks. HIGHLIGHTS

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Cui, Bin, Shao Ying Li, Linda Dong-Ling Wang, Xiang Chen, Jun Ke, and Yi Tian. "Hand Hygiene Knowledge and Self-Reported Hand Washing Behaviors among Restaurant Kitchen Chefs in Jiangsu Province, China." International Journal of Environmental Research and Public Health 18, no. 4 (February 22, 2021): 2149. http://dx.doi.org/10.3390/ijerph18042149.

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Inadequate hand washing among chefs is a major contributor to outbreaks of foodborne illnesses originating in restaurants. Although many studies have evaluated hand hygiene knowledge (HHK) and self-reported hand washing behaviors (HWBs) in restaurant workers in different countries, little is known about HHK and HWBs in restaurant kitchen chefs, particularly in China. In this study, we interviewed 453 restaurant kitchen chefs in Jiangsu Province in China regarding their HHK and HWBs and used Chi-square tests (Fisher exact tests), pairwise comparisons, and linear regression models to analyze the responses and identify determinants of HHK and HWBs. Results reveal that less frequent hand washing after leaving work temporarily and after touching used cutlery were the main issues among restaurant kitchen chefs in Jiangsu Province. Kitchen hands had lower levels of HHK and engaged less frequently in good HWBs than the other type of chefs. Furthermore, working in a large restaurant and having worked in the restaurant industry for a longer amount of time were correlated with better HHK and HWBs. These findings suggest that close attention should be paid to the HWBs of chefs during food preparation, that kitchen hands are the key group of restaurant kitchen workers who need training in HHK, and that regulatory activities should focus on small-scale restaurants.

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Yang, Shuyan, Changfeng Li, and Wangshu Mu. "Locating Senior-Friendly Restaurants in a Community: A Bi-Objective Optimization Approach for Enhanced Equality and Convenience." ISPRS International Journal of Geo-Information 13, no. 1 (January 8, 2024): 23. http://dx.doi.org/10.3390/ijgi13010023.

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Senior-friendly restaurants are dining establishments that cater specifically to the needs and preferences of older adults in a community. As the physical capabilities of seniors progressively decline and their activity spaces contract over time, determining optimal locations for such restaurants to ensure their accessibility becomes crucial. Nevertheless, the criteria for the location selection of senior-friendly restaurants are multifaceted, necessitating the consideration of both equality and convenience. First, these restaurants often receive government funding, which means that equitable access should be guaranteed for all community residents. Second, the daily activity patterns of seniors should be accounted for. Therefore, these restaurants should be situated in close proximity to other essential facilities utilized by seniors, such as recreational facilities that accommodate routine postmeal activities. Despite the long-standing application of spatial optimization approaches to facility location issues, no existing models directly address the location selection of senior-friendly restaurants. This study introduces a bi-objective optimization model, the Community Senior-Friendly Restaurants Location Problem (CSRLP), designed to determine optimal locations for senior-friendly restaurants, taking into consideration both service coverage and proximity to recreational facilities simultaneously. We formulated the CSRLP as an integer linear programming model. Simulation tests indicate that the CSRLP can be solved both effectively and efficiently. Applying the CSRLP model to two communities in Dongcheng District, Beijing, China, we explored Pareto optimal solutions, facilitating the selection of senior-friendly restaurant locations under diverse scenarios. The results highlight the significant value of spatial optimization in aiding senior-friendly restaurant location planning and underscore key policy implications.

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Dissertations / Theses on the topic "Restaurants, china"

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So, Tak-wing, and 蘇德榮. "Odour nuisance from restaurants and its control." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1993. http://hub.hku.hk/bib/B31252734.

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Ferry, Peter Christopher. "Taco Bell : prospects in Hong Kong and China : a strategic guide /." Thesis, [Hong Kong : University of Hong Kong], 1993. http://sunzi.lib.hku.hk/hkuto/record.jsp?B13731099.

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Hoe, York Joo. "Feasibility study for a food court in a Kowloon office and commercial complex." Thesis, Hong Kong : University of Hong Kong, 1995. http://sunzi.lib.hku.hk/hkuto/record.jsp?B14038973.

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Zhang, Jiaoyan. "The impact of U.S. quick service on the health and patronage of Chinese urban consumers." Thesis, University of North Texas, 2003. https://digital.library.unt.edu/ark:/67531/metadc4272/.

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Over the last decade there has been a rapid development of United States quick service restaurant companies such as KFC and McDonalds in China. Increasingly urban Chinese consumers patronize these restaurants as a way to experience American culture. For some it is becoming a part of their eating pattern. Recent health studies have demonstrated that nutritional diseases are increasing in China. This study accessed urban Chinese consumers' perceptions about U.S. quick service restaurants and their knowledge about the nutritional value that U.S. quick service food can provide. This study revealed that Chinese consumers' perceptions and knowledge about U.S. quick service impacts their patronage. Additionally, the study determined correlation between consumer patronage and reported health status as well as consumers' length of patronage negative influence on their health status. The results of this study will help U.S. quick service restaurants in educating consumers on nutrition and improving the menus.

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Guo, Hui. "A feasibility study for a quick-service restaurant in Chengdu, China." Menomonie, WI : University of Wisconsin--Stout, 2006. http://www.uwstout.edu/lib/thesis/2006/2006guoh.pdf.

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Lu, Qiuying Sandy, and 呂秋莹. "Risk perception and secondhand smoke exposure: a survey on catering workers' health effect in Hong Kongafter smoke-free legislation, 2007." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2009. http://hub.hku.hk/bib/B43085891.

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Heung, Che-shing Vincent, and 香志成. "A study of visitors' evaluation of airport restaurant service quality in Hong Kong." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1999. http://hub.hku.hk/bib/B31238580.

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Ying, Wai-yin, and 應慧賢. "Marketing in China: an analysis of the rapid growth of the multi-national fast food chains." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2003. http://hub.hku.hk/bib/B27025469.

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Lee, Kiu-sim Mabel, and 李嬌嬋. "Assessment of neighbourhood's perception to qualify the social significance of "Dai Pai Dongs" at Stanley Street." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2010. http://hub.hku.hk/bib/B47092646.

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In recent years, the general public and the government are becoming more aware about heritage conservation, not only the built heritage, but also its intangible cultural aspects after the controversies of the demolition of Lee Tung Street (Wedding Street) in Wan Chai, Star Ferry and Queen’s Pier in Central. People realize that the understanding of a place of heritage value should not be confined to the tangible built or physical elements, but should also include the community life, unique living habit, the emotional attachment to the place, or in short the intangible social significance, which cannot be easily qualified. “Dai Pai Dong” as a local culture forming part of the urban fabric. With only 28 numbers left in Hong Kong, “Dai Pai Dong” is a form of collective attachment of the community, however, its social value, which is abstract, non-physical, difficult to explain and few people can understand, has hardly been assessed or recorded systematically. This research aims to find out what the relevant data is and how to qualify and assess the people’s perception for the social significance of “Dai Pai Dong” in an urban development context, using the Dai Pai Dongs at Stanley Street as case study. The relevant data collected in the research forms a base and can be further used to provide references for cultural resources management, conservation management plan, and policy or decision making, which are brought out for readers’ further thinking.
published_or_final_version
Conservation
Master
Master of Science in Conservation

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Leung, Wing-ying, and 梁詠瑩. "Neighborhood deprivation and fast food outlet on adult obesity." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2010. http://hub.hku.hk/bib/B45172912.

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Books on the topic "Restaurants, china"

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Paul, Mooney, ed. China chic: Hotels, restaurants, shops, spas. [Singapore: Editions Didier Millet, 2008.

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Association, Reader's Digest, ed. A journey through China: Exploring major sites and cuisine in 10 days. Pleasantville, N.Y: Readers' Digest Association, 2009.

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Simonds, Nina. China's food: A traveler's guide to the best restaurants, dumpling stalls, teahouses, and markets in China. New York: HarperPerennial, 1991.

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San Francisco (Calif.). Office of the Controller. Audits Division. Port Commission: Concession audit of China Basin Ballpark Company LLC parking lot lease. San Francisco: Office of the Controller, 2004.

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Zeng, Guojun, Henk J. de Vries, and Frank M. Go. Restaurant Chains in China. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-0986-1.

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San Francisco (Calif.). Office of the Controller. City Services Auditor Division. Airport Commission: Concession audit of Air China. San Francisco: Office of the Controller, 2006.

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San Francisco (Calif.). Office of the Controller. City Services Auditor Division. Airport Commission: Concession audit of China Airlines, Ltd. San Francisco: Office of the Controller, 2006.

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San Francisco (Calif.). Office of the Controller. Audits Division. Concession audit report: China Airlines, Ltd, July 1, 1996 through June 30, 1999. [San Francisco, CA]: Office of the Controller, 1999.

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San Francisco (Calif.). Office of the Controller. Audits Division. Port Commission: Concession audit of Franciscan Restaurant. San Francisco: Office of the Controller, 2004.

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San Francisco (Calif.). Office of the Controller. Audits Division. Port Commission: Concession audit of Franciscan Restaurant parking lot. San Francisco: Office of the Controller, 2004.

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Book chapters on the topic "Restaurants, china"

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Wang, Oliver. "Live at the China Royal." In American Chinese Restaurants, 105–20. Abingdon, Oxon; New York, NY: Routledge, 2019.: Routledge, 2019. http://dx.doi.org/10.4324/9780429485497-7.

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Ma, Zhaohui, and Duncan Lap-Yan Tung. "Food Safety in Restaurants and Catering." In Food Safety in China, 419–38. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119238102.ch25.

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Delmonte, Romina. "“This Is Not Chinese Food”: Relocation, Authenticity, and Global Cuisines in Chinese Restaurants in Buenos Aires." In China in Argentina, 67–94. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-92422-5_4.

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Zeng, Guojun, Henk J. de Vries, and Frank M. Go. "Introduction." In Restaurant Chains in China, 1–13. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0986-1_1.

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Zeng, Guojun, Henk J. de Vries, and Frank M. Go. "Authenticity Versus Standardization." In Restaurant Chains in China, 15–33. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0986-1_2.

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Zeng, Guojun, Henk J. de Vries, and Frank M. Go. "Translocality." In Restaurant Chains in China, 35–51. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0986-1_3.

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Zeng, Guojun, Henk J. de Vries, and Frank M. Go. "Methodology." In Restaurant Chains in China, 53–60. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0986-1_4.

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Zeng, Guojun, Henk J. de Vries, and Frank M. Go. "Authenticity–Standardization Paradox: Case Study of Expansion Strategies of Restaurant Groups in China." In Restaurant Chains in China, 61–76. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0986-1_5.

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Zeng, Guojun, Henk J. de Vries, and Frank M. Go. "Case Study of Authentic Shanxi Cuisine in Guangzhou." In Restaurant Chains in China, 77–95. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0986-1_6.

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Zeng, Guojun, Henk J. de Vries, and Frank M. Go. "Case Study of Authentic Hunan Cuisine in Guangzhou." In Restaurant Chains in China, 97–108. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0986-1_7.

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Conference papers on the topic "Restaurants, china"

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Zhang, J., L. X. Liu, and D. Tyfield. "14. Organisational resilience and COVID lockdown: a multi-case study from restaurants in Wuhan, China." In EurSafe 2022. The Netherlands: Wageningen Academic Publishers, 2022. http://dx.doi.org/10.3920/978-90-8686-939-8_14.

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Zhou, Brian, Qingyang Yang, and Lingye Kong. "Classify Online Customer Reviews from Different Restaurants Based on Sentiment Analysis." In Proceedings of the 3rd International Conference on Bigdata Blockchain and Economy Management, ICBBEM 2024, March 29–31, 2024, Wuhan, China. EAI, 2024. http://dx.doi.org/10.4108/eai.29-3-2024.2347309.

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Svensson, Dan, Victor Vestman, and Peter Collin. "Slussen – the lock of Stockholm." In IABSE Congress, Ghent 2021: Structural Engineering for Future Societal Needs. Zurich, Switzerland: International Association for Bridge and Structural Engineering (IABSE), 2021. http://dx.doi.org/10.2749/ghent.2021.1882.

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<p>Slussen is situated in the inner city of Stockholm just south of the world heritage site Gamla Stan and the royal castle. This historical site and also second biggest traffic and transportation hub in Stockholm is at the moment undergoing a complete refurbishment due to new demands and requirements and due to the fact that the former traffic plant was in a very bad shape with severe settlements and outworn concrete structures. The old traffic structure from the 1930´s is replaced by a modern urban space and transportation node designed by Foster + Partner and Berg arkitekter, adopted to demands and requirements of the future i.e. increased capacity for pedestrians and cyclists, heavily increased discharge capacity for Lake Mälaren, attractive areas for the public close to the water and several restaurants and cafés.</p><p>This mega project (€ 1.4 Billion) cannot be described completely in a single paper so therefore two objects of special technical interest have been chosen and are described below: the water regulation system as well as the unique 3.400 Tons steel bridge, transported in one piece from China.</p>

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Svensson, Dan, Victor Vestman, and Peter Collin. "Slussen – the lock of Stockholm." In IABSE Congress, Ghent 2021: Structural Engineering for Future Societal Needs. Zurich, Switzerland: International Association for Bridge and Structural Engineering (IABSE), 2021. http://dx.doi.org/10.2749/ghent.2021.1882.

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<p>Slussen is situated in the inner city of Stockholm just south of the world heritage site Gamla Stan and the royal castle. This historical site and also second biggest traffic and transportation hub in Stockholm is at the moment undergoing a complete refurbishment due to new demands and requirements and due to the fact that the former traffic plant was in a very bad shape with severe settlements and outworn concrete structures. The old traffic structure from the 1930´s is replaced by a modern urban space and transportation node designed by Foster + Partner and Berg arkitekter, adopted to demands and requirements of the future i.e. increased capacity for pedestrians and cyclists, heavily increased discharge capacity for Lake Mälaren, attractive areas for the public close to the water and several restaurants and cafés.</p><p>This mega project (€ 1.4 Billion) cannot be described completely in a single paper so therefore two objects of special technical interest have been chosen and are described below: the water regulation system as well as the unique 3.400 Tons steel bridge, transported in one piece from China.</p>

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Qiong, Shen. "The Relations between the Components and the Impression Evaluation of Restaurants' Facade in City Centre - By Comparison between Nanjing City (China) and Fukuoka City (Japan)." In 2012 Fifth International Conference on Intelligent Computation Technology and Automation (ICICTA). IEEE, 2012. http://dx.doi.org/10.1109/icicta.2012.109.

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Hoy, Chanbormey, Varene Huy, Techchung Khou, Sokanha Mao, and Pichmoninea Sophea. "The Impact of COVID-19 on the Garment Sector in Cambodia." In International Research Symposium on How did a Health Crisis Translate to an Economic Crisis? The Impact of the COVID-19 Pandemic. ALLIED PUBLISHERS PVT. LTD., 2021. http://dx.doi.org/10.62458/camed/oar/symposium/2021/67-76.

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INTRODUCTION As of 2020, business plans, studying, traveling, working-life have been completely ruined by an infectious disease called “COVID-19” which took their first spotlight in Wuhan, China. Since it is a disease that could heavily infect the lungs, it can spread more easily and much worse and faster than expected. Consequently, many schools, restaurants, movie theaters, and other public places have been closed. With fear and concern, people have to practice social distancing, washing their hands, wearing masks, and avoiding the crowds. In the worst-case scenario, some cities were in lockdown due to immoderate cases going up. In terms of the marketplace, when everything is closed, the demands for maty products and services including clothing started to shrink significantly in the first few months. Therefore, companies, corporations, and local businesses whether they were medium or large, it somehow affected them in various ways. Some enterprises had a hard time making meet ends struggling to survive and some are encountering bankruptcy. Ever since COVID-19 existed, not only has it affected people’s lives, it also affects the nation as a whole. It is quite worrisome that most of the fundamental sectors in Cambodia such as the garment, tourism, agriculture, and transport have now run into numerous difficulties. Regarding transportation, neither imports nor exports are being traded, some countries even closed their borders for their safety. Not to mention tourism where some airlines have declared bankruptcy because tourists are nowhere to be found. The garment [actories in Cambodia and across Southeast Asia were also severely alfected by the pandemic. ‘I’he majority of the population in impoverished countries are mostly blue-collar workers because they have limited access to education, which is the reason why Europe or any other parts of the world like having their products being made here with low wages provided and they can make more profits. However, with the demands from Europe and other parts of the world diminished, these workers are facing massive layoffs and the unemployment rate, especially in developing countries such as Cambodia increased dramatically.

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Li, Lin. "Effect of COVID-19 on Quick Service Restaurant Industry in China and the US." In 6th International Conference on Financial Innovation and Economic Development (ICFIED 2021). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/aebmr.k.210319.084.

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Biao, Lei, and Nuttawut Rojniruttikul. "Impact of Digital Technologies, Modern Infrastructure, Self-Service Learning Experience, and Customer Satisfaction at Haidilao Restaurant in China." In MSIE 2023: 2023 5th International Conference on Management Science and Industrial Engineering. New York, NY, USA: ACM, 2023. http://dx.doi.org/10.1145/3603955.3604005.

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Wan, Yan, Yujia Zhai, and Can Cui. "The Interior Reconstruction Technology of Restaurant Based on the Concept of Green Energy Saving." In Proceedings of the International Conference on Art Design and Digital Technology, ADDT 2022, 16-18 September 2022, Nanjing, China. EAI, 2022. http://dx.doi.org/10.4108/eai.16-9-2022.2324915.

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Reports on the topic "Restaurants, china"

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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, March 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 comunidad -carnes kosher y halal-, las cadenas de hoteles/restaurantes/catering) y las modalidades comerciales (transporte multimodal, e-commerce). La reciente irrupción de China con ingentes volúmenes de compras y claro liderazgo comprador consolida una nueva estructura del mercado mundial de carnes bovinas caracterizado centralmente por una demanda creciente. A partir de estructuras productivas diferentes, Argentina y Uruguay enfrentan estos desafíos con el objetivo común de capturar parte del dinamismo del renovado mercado internacional de carnes. Desarrollaron, durante décadas, una red de instituciones y políticas -institutos de promoción y regulación, programas específicos, ámbitos de coordinación- destinadas a favorecer la actividad exportadora, sin descuidar sus respectivos mercados internos. El trabajo analiza la estructura y el funcionamiento de estas iniciativas y las respuestas empresarias materializadas a través de diversas estrategias exportadoras: desde accesos a mercados masivos en base a industrias frigoríficas integradas cuasi verticalmente hasta a la conformación de redes productivas entre ganaderos, proveedores de servicios de faena y distribuidores- convenientemente coordinadas por empresas “anclas”, orientadas a nichos de mercados y productos diferenciados de alto valor agregado; se agrega una mención particular referida a la dinámica de firmas subsidiarias locales de conglomerados internacionales de la industria de las carnes.

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