Relevant bibliographies by topics / Restaurants – Evaluation

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

Academic literature on the topic 'Restaurants – Evaluation'

Author: Grafiati
Published: 4 June 2021
Last updated: 13 February 2022

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Journal articles on the topic "Restaurants – Evaluation"

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Liu, Chih-Hsing, Sheng-Fang Chou, Bernard Gan, and Jin-Hua Tu. "How “quality” determines customer satisfaction." TQM Journal 27, no. 5 (August 10, 2015): 576–90. http://dx.doi.org/10.1108/tqm-01-2013-0004.

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Purpose – The purpose of this paper is to develop a research framework to explain the relationship between overall restaurant quality and customer satisfaction. Design/methodology/approach – To test this model, the authors deploy 48 mystery shoppers to evaluate 496 Taiwanese restaurants. Further, the authors performed two different regression models and performing the Baron and Kenny (1986) procedure to test the hypotheses. Findings – This study investigates whether restaurants are susceptible to the quality and level of restaurant service, and the restaurant’s physical atmosphere. Further, this study investigates whether these two constructs are likely to improve customers’ perception of restaurant quality, and whether such a strategy may also lead to customers’ satisfaction and facilities word-of-mouth recommendations. Practical implications – The evidence suggests that the construct of “restaurant service” and “physical atmosphere” are strong determinant of improving customers’ perception of overall quality of restaurant. That is, there is a tendency to innovate when restaurant managers prioritize customers’ satisfaction. Further, managers who believe that service and physical atmosphere issues are top priorities will also improve the overall quality in their restaurants. Originality/value – Measuring the relationships between Michelin star evaluation criteria via a large observation sample is rare in the present literature. As far as the authors know, this is the first paper to exam the relationships between Michelin star evaluation criteria.
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Kiger, Jack E., and Anna M. Rose. "Internal Control Evaluation of a Restaurant: A Teaching Case." Issues in Accounting Education 19, no. 2 (May 1, 2004): 229–37. http://dx.doi.org/10.2308/iace.2004.19.2.229.

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This case provides you with an opportunity to gain an understanding of internal control in a practical setting—a restaurant. The case requires you to (1) obtain a restaurant as a client, (2) develop an understanding of the restaurant's processes for recording sales, (3) identify internal control strengths and weaknesses, and (4) explain the importance of each weakness and state how it may be eliminated. In addition, Version A of the case requires you to prepare a flowchart and write an internal control narrative, while Version B requires you to identify tests of controls. Restaurants must follow procedures to ensure that sales are recorded for all food served; otherwise, the food may be given away. Students must arrange to meet with a manager to inquire about the restaurant's internal control procedures in much the same way an auditor must meet with the management of a client.
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Lindberg, Rebecca, Abbey C. Sidebottom, Brigitte McCool, Raquel F. Pereira, Arthur Sillah, and Jackie L. Boucher. "Changing the restaurant food environment to improve cardiovascular health in a rural community: implementation and evaluation of the Heart of New Ulm restaurant programme." Public Health Nutrition 21, no. 5 (January 10, 2018): 992–1001. http://dx.doi.org/10.1017/s1368980017003585.

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AbstractObjectiveThe goals of the present study were to: (i) describe the implementation of a programme to improve the restaurant food environment in a rural community; and (ii) describe how practices changed in community restaurants.DesignThe intervention included a baseline assessment of all community restaurants (n 32) and a report on how they could increase the availability and promotion of healthful options. The assessment focused on sixteen healthy practices (HP) derived from the Nutrition Environment Measures Survey for Restaurants. Restaurants were invited to participate at gold, silver or bronze levels based on the number of HP attained. Participating restaurants received dietitian consultation, staff training and promotion of the restaurant. All community restaurants were reassessed 1·5 years after baseline.SettingThe restaurant programme was part of the Heart of New Ulm Project, a community-based CVD prevention programme in a rural community.SubjectsAll community restaurants (n 32) were included in the study.ResultsOver one-third (38 %) of community restaurants participated in the programme. At baseline, 22 % achieved at least a bronze level. This increased to 38 % at follow-up with most of the improvement among participating restaurants that were independently owned. Across all restaurants in the community, the HP showing the most improvement included availability of non-fried vegetables (63–84 %), fruits (41–53 %), smaller portions and whole grains.ConclusionsFindings demonstrate successes and challenges of improving healthful food availability and promotion in a community-wide restaurant programme.
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Alberca, Pilar, and Laura Parte. "Operational efficiency evaluation of restaurant firms." International Journal of Contemporary Hospitality Management 30, no. 3 (March 19, 2018): 1959–77. http://dx.doi.org/10.1108/ijchm-09-2016-0547.

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Purpose The purpose of this study is to examine the operational efficiency of restaurants in a dynamic context, over the period 2011-2014. The paper also analyzes efficiency with respect to several frontiers and production technologies dependent on restaurant size. Finally, it provides a new perspective by examining financial and non-financial variables that can directly affect the efficiency of restaurant firms. Design/methodology/approach The study applies metafrontier data envelopment analysis (DEA) methodology to investigate differences in production technologies, dynamic Tobit regression models and bootstrap procedure. Findings The results reveal that operational efficiency in the restaurant industry is affected by firm size, showing that large restaurants perform better than medium-sized and small restaurants Moreover, the evidence suggests a link between the efficiency index and financial variables, such as credit ratings, probability of default or bankruptcy, leverage and cash flow, as well as a link with non-financial variables, such as type of auditor. Practical implications The strength of restaurant firms has practical implications for managers and entrepreneurs, linked to the investment possibilities and growth potential of companies in that industry. Originality/value This study provides exploratory insights into operational efficiency as well as restaurant efficiency determinants. Performance and operational efficiency are key factors to restaurant firms’ survival in the economies that have been most severely affected by the financial crisis. Furthermore, this study confirms the relevance of financial and non-financial variables, which are associated with firm efficiency in this industry.
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Komiljonovna, Odilova Gulnoza. "Problems Of Menu Designing And Translation Issues." Restaurant Business 118, no. 8 (August 12, 2019): 13–51. http://dx.doi.org/10.26643/rb.v118i8.6899.

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this article researches problems of designing restaurant and café menus. Description of different menu types and graphical requirements of restaurant menu were discussed. Analyzing Uzbek restaurants and fast-food menus author forms table of evaluation design and translation of menu. Given recommendations can be used as marketing guideline in restaurant business and will help to increase service in restaurants , cafes and fast foods.
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Komiljonovna, Odilova Gulnoza. "Problems of menu designing and translation issues." Restaurant Business 118, no. 9 (September 26, 2019): 258–95. http://dx.doi.org/10.26643/rb.v118i9.8111.

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this article researches problems of designing restaurant and café menus. Description of different menu types and graphical requirements of restaurant menu were discussed. Analyzing Uzbek restaurants and fast-food menus author forms table of evaluation design and translation of menu. Given recommendations can be used as marketing guideline in restaurant business and will help to increase service in restaurants , cafes and fast foods.
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Wang, Zehong, Jianhua Liu, Shigen Shen, and Minglu Li. "Restaurant Recommendation in Vehicle Context Based on Prediction of Traffic Conditions." International Journal of Pattern Recognition and Artificial Intelligence 35, no. 10 (August 2021): 2159044. http://dx.doi.org/10.1142/s0218001421590448.

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Restaurant recommendation is one of the most recommendation problems because the result of recommendation varies in different environments. Many methods have been proposed to recommend restaurants in a mobile environment by considering user preference, restaurant attributes, and location. However, there are few restaurant recommender systems according to the internet of vehicles environment. This paper presents a recommender system based on the prediction of traffic conditions in the internet of vehicles environment. This recommender system uses a phased selection method to recommend restaurants. The first stage is to screen restaurants that are on the user’s driving route; the second stage is to recommend restaurants from the user attributes, restaurant attributes (with traffic conditions), and vehicle context, using a deep learning model. The experimental evaluation shows that the proposed recommender system is both efficient and effective.
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Trafialek, Joanna, Ewa Czarniecka-Skubina, Jurgita Kulaitiené, and Nijolė Vaitkevičienė. "Restaurant’s Multidimensional Evaluation Concerning Food Quality, Service, and Sustainable Practices: A Cross-National Case Study of Poland and Lithuania." Sustainability 12, no. 1 (December 27, 2019): 234. http://dx.doi.org/10.3390/su12010234.

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The purpose of this study was to identify and analyze consumer choices and evaluate the restaurant service quality, including quality of meals and services, and sustainability practices in restaurants in Warsaw and Kaunas. Our research was conducted using a sample of 1200 adult Poles and Lithuanians. Polish and Lithuanian consumers used catering services with varying frequencies. Different elements influenced their choice of restaurant. However, the common feature was the quality of meals, which in Lithuania was compared only with the price of meals, and with other elements in Poland. In the context of restaurant’s sustainable practices, it has been revealed that surveyed consumers had only partially fit into the contemporary consumption trends. In both countries, consumers have appreciated the use of reusable cutlery and crockery, as well as local and seasonal ingredients, while they did not pay attention to sustainable restaurant practices, such as the use of alternative sources of protein, environmentally friendly forms of energy, and reducing waste and minimization of food losses. The use of cluster analysis and principal component analysis (PCA) allowed a comprehensive assessment of consumer opinions on restaurants in terms of meal quality and service as well as sustainable practices. Restaurateurs should monitor the satisfaction of their customers and recognize the changing needs and habits of consumers.
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Zendeli, Mislim, and Blagica (Rizoska) Vanikj. "Measuring the factors that contribute to the quality of services in the restaurants in Republic of Macedonia." European Journal of Economics and Business Studies 9, no. 1 (October 6, 2017): 90. http://dx.doi.org/10.26417/ejes.v9i1.p90-99.

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The study examined the consumer behavior in the restaurant businesses in Macedonia. Aside from the data analyses for the differences of the perceptions of the factors that contribute towards the decision for visiting the restaurants among restaurant’s employees and consumers, this paper contains the data about the factors that influence the customer satisfaction. Additionally, the research provides information about the main tools that customers use in order to inform themselves for different offers and services in different restaurants. The research has been based on the measurements for making analyses of the following factors: Quality, Accessibility, Food Decoration, Customer Care, Innovation, Taste of the food, Price, Hygiene, Ambience and Promotion. Based on the founding’s, the data gives clearer picture for the focus, opportunities and challenges for developing the marketing strategy in the restaurant businesses in Macedonia. Additionally, the conclusions give directions for implementing advanced knowledge, techniques and methods for marketing analyses in the field of restaurant businesses. Finally, the study provides critical evaluation for the current situation of the marketing in restaurant businesses in Macedonia. The founding’s give further recommendations for the development of the suitable marketing strategy in order to increase the customer satisfaction. Key words: bringing decision, customer behavior, customer satisfaction, restaurant businesses
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Jun, Jinhyun, Juhee Kang, and Sunghyup Sean Hyun. "Effects of third-party certification on patrons’ service quality evaluation in the luxury-restaurant industry." British Food Journal 119, no. 4 (April 3, 2017): 771–89. http://dx.doi.org/10.1108/bfj-06-2016-0272.

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Purpose The purpose of this paper is to incorporate third-party certification to test a theoretical model that demonstrates the effects of third-party certification on perceived food quality, perceived service quality, and trust and the effects of these factors on word of mouth (WOM) intentions in the context of luxury restaurants. It also investigates the moderating roles of attention to social comparison information (ATSCI) and the education level. Design/methodology/approach An online survey sent to customers who are patronizing luxury restaurants in the US 317 empirical data analysis was conducted using structural equation modeling. Findings Third-party certification facilitated patrons’ positive evaluation of food and service quality. In addition, this positive evaluation fostered trust in the restaurant. Finally, ATSCI and the education level had significant moderating effects on the relationship between third-party certification and patrons’ trust in the restaurant. Originality/value This study proposes risk-reducing effect of third-party certification on the luxury-restaurant business. Third-party certification is employed as a mechanism for communicating restaurant quality in food and service to patrons. Both stakeholders and patrons in the restaurant industry can obtain benefits from the third-party certification because it minimizes uncertainties and information asymmetries in luxury restaurants’ quality and service, and thus generating likelihood of WOM intentions.
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Dissertations / Theses on the topic "Restaurants – Evaluation"

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Heung, Che-shing Vincent. "A study of visitors' evaluation of airport restaurant service quality in Hong Kong /." Hong Kong : University of Hong Kong, 1999. http://sunzi.lib.hku.hk/hkuto/record.jsp?B2108015X.

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Garza, Octavio Armando. "Food service establishment wastewater characterization and management practice evaluation." Texas A&M University, 2004. http://hdl.handle.net/1969.1/3220.

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Food service establishments that use onsite wastewater treatment systems are experiencing hydraulic and organic overloading of pretreatment systems and/or drain fields. Design guidelines for these systems are typically provided in State regulations and based on residential hydraulic applications. For the purposes of this research, hydraulic loading indicates the daily flow of water directed to the wastewater system. Organic loading refers to the composition of the wastewater as quantified by five-day biochemical oxygen demand (BOD5), total fats, oils and greases (FOG), and total suspended solids (TSS). The first part of this study included an analysis of the central tendencies of analytical data of four wastewater parameters from 28 restaurants representing a broad spectrum of restaurant types. Field sampling consisted of two sets of grab samples collected from each restaurant for six consecutive days at approximately the same time each day. These sets were collected approximately two weeks apart. The numerical data included BOD5, FOG, and TSS. The fourth parameter evaluated was daily flow. Data exploration and statistical analyses of the numerical data from the 28 restaurants was performed with the standard gamma probability distribution model in ExcelTM and used to determine inferences of the analytical data. The analysis shows higher hydraulic and organic values for restaurant wastewater than residential wastewater. The second part of the study included a statistical analysis of restaurant management practices and primary cuisine types and their influence on BOD5, FOG, TSS, and daily flow to determine if management practices and/or cuisine types may be influencing wastewater composition and flow. A self-reporting survey was utilized to collect management practice and cuisine type information. Survey response information and analytical data were entered into an ExcelTM spreadsheet and subsequently incorporated into SASTM statistical software for statistical analysis. Analysis indicated that the number of seats in a restaurant, use of self-serve salad bars, and primary cuisine types are statistically significant indicators of wastewater characteristics.
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Puttagunta, Rupesh Kumar. "Characterization and kinetic evaluation of UV system used to treat commercial kitchen exhaust emissions a thesis presented to the faculty of the Graduate School, Tennessee Technological University /." Click to access online, 2008. http://proquest.umi.com/pqdweb?index=0&did=1605147091&SrchMode=1&sid=2&Fmt=6&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1269016483&clientId=28564.

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Hermanus, Terence. "Service quality in sit-down restaurants in the Southern suburbs of Cape Town." Thesis, Peninsula Technikon, 1997. http://hdl.handle.net/20.500.11838/1700.

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Thesis (MTech (Marketing))--Peninsula Technikon, Cape Town, 1997
The quality of service that is currently being offered by restaurants in the southern suburbs of Cape Town does not consistently meet with the service expectations of consumers. This results in the formulation of a negative perception of service quality. A knowledge of customer expectations is critical in delivering quality service and largely determines the success or failure of service-oriented organisations. One of the maj or challenges facing restaurants is meeting or exceeding the everincreasing expectations of consumers as this determines whether consumers are satisfied or not. It is therefore important to assess the current state of service quality within restaurants. In this study the Servqual model, which is one of the most widely used tools in measuring service quality, was used· to assess the service quality within restaurants. The Servqual model is a questionnaire which can be modified in order to measure service quality within a specific service industry. The model consists of a set of twenty-two statements measuring the expectations of consumers and a matching set of twenty-two statements measuring the perceptions the consumers have of the service quality that they have been exposed to. The consumers then indicate their responses on a Likert-type scale, which accompanies each statement. There is no immediate solution to improving the poor perception of service quality that exists, as any service quality programme is a long-term process that needs to be systematically implemented.
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Salzberg, Anna. "ADOPTING SUSTAINABILITY INNOVATIONS IN RESTAURANTS: An Evaluation of the Factors Influencing Owner-Managers’ Decisions in Richmond, Virginia." VCU Scholars Compass, 2016. http://scholarscompass.vcu.edu/etd/4575.

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The purpose of this study is to investigate the factors influencing restaurant Owner-Managers’ decisions to adopt sustainability innovations in restaurants. A cross-sectional survey research design is used for this study, which entails distributing a survey to restaurants in the City of Richmond, Virginia, to gain an understanding of the factors influencing sustainability innovation adoption. Drawing from both the innovation adoption theory and the theory of planned behavior, the researcher contributes a baseline of the restaurants’ sustainability and the Owner-Managers’ intrinsic motivations. By integrating innovation adoption theory’s perceived innovation characteristics and measuring restaurants’ past sustainability behavior, this study increases the overall explanatory power of the theory of planned behavior. The findings demonstrate the need for new policy that effectively increases the rate of sustainability innovation adoption throughout Richmond’s restaurant industry. This study’s baseline contribution enables policymakers to move from planning to the implementation of the initiatives needed to achieve the economic development goal and first objective detailed in the City of Richmond’s sustainability plan, RVAgreen: A Roadmap to Sustainability (2011).
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Albus, Heidi. "The Effects of Corporate Social Responsibility on Service Recovery Evaluations in Casual Dining Restaurants." Master's thesis, University of Central Florida, 2012. http://digital.library.ucf.edu/cdm/ref/collection/ETD/id/5095.

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This study examined the effects of Corporate Social Responsibility (CSR) on service recovery in terms of customer satisfaction, repeat patronage, word of mouth, and consumer trust in casual dining restaurants. More specifically, this study proposed that CSR will have a halo effect on negative service recovery incidents and mitigate the adverse effects of the poor recovery. An experimental study consisting of a 3x2 between subjects factorial design was used. Three CSR conditions (positive, negative, and no CSR) were matched with two service recovery conditions (positive or negative). Four hundred and eighteen subjects were recruited by a reputed marketing research firm. Results of this study showed that CSR and service recovery have a significant effect on customer satisfaction, repeat patronage, word of mouth, and consumer trust in casual dining restaurants. Furthermore, the results showed that CSR enhances the positive effects of good service recovery.
ID: 031001374; System requirements: World Wide Web browser and PDF reader.; Mode of access: World Wide Web.; Adviser: .; Title from PDF title page (viewed May 21, 2013).; Thesis (M.S.)--University of Central Florida, 2012.; Includes bibliographical references (p. 55-63).
M.S.
Masters
Hospitality Services
Hospitality Management
Hospitality and Tourism Management
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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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Paul, Penny Marie. "The "Dine To Your Heart's Content" program in Virginia: assessment of restaurateurs and consumers." Thesis, Virginia Tech, 1987. http://hdl.handle.net/10919/44061.

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The "Dine To Your Heart's Content" program was assessed from points of view of selected patrons and restaurateurs in Virginia. Restaurateurs were interviewed and patrons responded to a mail questionnaire. Patrons were divided into four groups: 1)those following a heart healthy diet due to a physician's recommendation, 2)those with a self reported family history of heart disease, 3)those expressing interest in heart disease, and 4)those who expressed little or no interest in heart health. The frequencies with which patrons dined away from home, dined in restaurants offering this program, and complied with a heart healthy diet when dining out were analyzed. There were no significant differences among groups relative to these factors. The perceived degree of benefit provided by this program also was investigated. Those expressing little or no interest in heart health reported receiving significantly less benefit from the program than the other groups (p<0.02). Restaurateurs' perceptions of the wants and needs of these patrons and of the advantages and disadvantages of this program were explored. The perceived needs for nutrition training for restaurateurs and their waitstaff also were examined. Ninety-six percent of the restaurateurs expressed a need for nutrition education. Patrons, restaurateurs, and waitstaff were tested for knowledge of food composition relative to fats and oils. The average score was 6.2 out of 13 points with no significant differences in scores among groups. Major recommendations suggested for this program include: l)assistance to restaurateurs in the identification of appropriate menu items and in communicating menu attributes positively, and 2)improved nutritional education for both patrons and waitstaff to increase awareness and understanding of the program.
Master of Science
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Crawford, Alleah M. Hubbard Susan Sorrells. "Empowerment and organizational climate an investigation of mediating effects on the core-self evaluation, job satisfaction, and organizational commitment relationship /." Auburn, Ala, 2008. http://repo.lib.auburn.edu/EtdRoot/2008/SUMMER/Nutrition_and_Food_Science/Dissertation/Crawford_Alleah_4.pdf.

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MANTRAWADI, ADITI S. "AN URBAN DESIGN BASED EVALUATION OF FOUNTAIN SQUARE, CINCINNATI, OH AS A POTENTIAL LOCATION FOR SUCCESSFUL OUTDOOR CAFES AND RESTAURANTS." University of Cincinnati / OhioLINK, 2005. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1132101784.

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Books on the topic "Restaurants – Evaluation"

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Group, Jaguar Management Consulting. Restaurant self-assessment checklist: 1,093 tactics & strategies for bringing your restaurant to the next level of growth & profitability. 2nd ed. Kingston, NH: Jaguar Management Consulting Group, 2002.

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Le monde de la grande restauration en France: La réussite est-elle dans l'assiette? Paris, France: L'Harmattan, 1996.

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Hanley, Kieran. An assessment of service quality within the standardised service offering of selected Dublin fast food outlets. Dublin: University College Dublin, 1996.

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Saikia, Sabina Sehgal. Times food guide: Restaurants, streetfood, caterers, ingredients, Delhi, Gurgaon, Noida, Faridabad, 2008. New Delhi: Bennett Coleman & Co., 2008.

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Evaluating scientific research: Separating fact from fiction. Upper Saddle River, N.J: Prentice Hall, 2001.

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San Francisco (Calif.). Office of the Controller. Audits Division. Airport Commission: concession audit of Fung Lum Express, LLC. [San Francisco, CA]: Office of the Controller, 2001.

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San Francisco (Calif.). Office of the Controller. Audits Division. Concession audit report : Cresci Brothers, Inc. [San Francisco, CA]: Office of the Controller, 2000.

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Neumark, David. The effect of New Jersey's minimum wage increase on fast-food employment: A re-evaluation using payroll records. Cambridge, MA: National Bureau of Economic Research, 1995.

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Division, San Francisco (Calif ). Office of the Controller City Services Auditor. Airport Commission: Concession audit of Luna Azul Corporation, dba Jalapeno Mexican Grill. San Francisco: Office of the Controller, 2008.

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Division, San Francisco (Calif ). Office of the Controller City Services Auditor. Airport Commission: Concession audit of Bay Area Restaurant Group Joint Venture. San Francisco, Calif: Office of the Controller, 2009.

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Book chapters on the topic "Restaurants – Evaluation"

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Huang, Zuqing, Yushi Guo, and Caiyun Li. "Chain Restaurant Industry Supplier Selection and Performance Evaluation: A Case of KFC in China." In LISS 2014, 41–48. Berlin, Heidelberg: Springer Berlin Heidelberg, 2015. http://dx.doi.org/10.1007/978-3-662-43871-8_7.

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Chik, Chemah, Sabaianah Bachok, and Suria Sulaiman. "Determination of food acceptance in restaurants and sensory evaluation laboratory." In Current Issues in Hospitality and Tourism, 287–90. CRC Press, 2012. http://dx.doi.org/10.1201/b12752-56.

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Kunjir, Ajinkya, Jugal Shah, and Vikas Trikha. "Descriptive Data Analytics on Dinesafe Data for Food Assessment and Evaluation Using R Programming Language." In Advances in Data Mining and Database Management, 485–507. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-3053-5.ch025.

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In the digital era of the 21st century, data analytics (DA) can be highlighted as 'finding conclusions based on observations' or unique knowledge discovery from data (KDD) in form of patterns and visualizations for ease of understanding. The city of Toronto consists of thousands of food chains, restaurants, bars based all over the streets of the city. Dinesafe is an agency-based inspection system monitored by the provincial and municipal regulations and ran by the Ministry of Health, Ontario. This chapter proposes an efficient descriptive data analytics on the Dinesafe data provided by the Health Ministry of Toronto, Ontario using an open-source data programming framework like R. The data is publicly available for all the researchers and motivates the practitioners for conveying the results to the ministry for betterment of the people of Toronto. The chapter will also shed light on the methodology, visualization, types and share the results from the work executed on R.
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Brand, Jeffrey D., and Gayle M. Pohl. "Model/Anti-Model Advocacy Responses to Hospitality Industry Sexual Harassment." In Encyclopedia of Organizational Knowledge, Administration, and Technology, 1736–48. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-3473-1.ch119.

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This chapter explores a case study in the restaurant industry by evaluating accusations against John Besh, a celebrity chef, and his organization, the Besh Restaurant Group (now BRG Hospitality). Applying the work of Perleman and Olbrechts-Tyteca and their identification of model and anti-model argumentation schemes, this study reveals how organizations and industries can address accusations against members (anti-model) and also propose and advocate for changes (model) to improve symbolic and material conditions for their industry, their employees, and their stakeholder communities. By evaluation of the discourses by leaders and members of the restaurant industry, celebrity chefs, and the mass media for their responses to sexual harassment and assault accusations; the opportunity for this movement and protest to serve as a catalyst for change and action might be understood. This case study, related to the restaurant industry, is also intended to illustrate how cases in other industries revealed through the #MeToo movement may also be catalysts for change.
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Sands, Daniel, Gino Cattani, Joseph Porac, and Jason Greenberg. "Competition as sense making." In Competition, 26–47. Oxford University Press, 2021. http://dx.doi.org/10.1093/oso/9780192898012.003.0002.

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At the root of the conceptual difficulties in determining the competitive structures that underpin markets is the fact that firms and their product offerings can be described along a large number of attributes, and so be viewed as more or less similar depending on the attributes used for comparison. Our chapter exposes the multi-level cognitive embeddedness of competition among restaurants in New York City. Using field interviews and archival data on restaurant evaluations, categories, pricing, and menus, we employ qualitative counterfactual analysis to address fundamental issues concerning competitive boundaries that cut across categorical, organizational, and transactional perspectives of competition. We argue that conceptualizations of competition are only loosely coupled across different perspectives, and we contend that competitive judgments are better construed as a collective sensemaking process where different actors interact and competitive boundaries are constantly defined, contested, and redefined. Thus, we propose a heuristic framework for understanding the cognitive embeddedness of competition as part of a broader sensemaking perspective of competition.
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Honchar, Liliia, and Olha Aukhimik. "FORMATION OF THE CONTROL SYSTEM AT THE ENTERPRISES OF HOTEL AND RESTAURANT BUSINESS: THEORETICAL AND METHODOLOGICAL ASPECT." In European vector of development of the modern scientific researches. Publishing House “Baltija Publishing”, 2021. http://dx.doi.org/10.30525/978-9934-26-077-3-31.

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Modern market conditions dictate the new rules of operation for enterprises and require improvement of the enterprise management process. That is why it is important to organize a controlling system at the enterprise to optimize and improve the efficiency of microeconomics management in the hotel and restaurant business. Awareness of the relevance led to the definition of the subject of research, which are scientific and applied principles and approaches, methods and tools of the controlling system in the hotel and restaurant business. The purpose of the paper is a comprehensive analysis and systematic generalization of theoretical and methodological aspects of the formation of the controlling system in the hotel and restaurant business. To solve certain tasks, a system of general scientific and special methods was used: historical and logical, comparative, logical generalization, analysis and synthesis, graphic, etc. A comprehensive approach to analysing and summarizing the definitions of the category of «controlling» allows to interpret controlling in the hotel and restaurant business; that is, controlling as a management system of one or more processes of the enterprise, is aimed at achieving and maintaining strategic goals and includes information support, evaluation, coordination, optimization and control of the activities of all functional and management units for the implementation of the strategic plan. In addition, the classification of types of controlling in terms of different approaches, which expands and deepens the study of the economic essence and content of the scientific category. The main prerequisite for achieving effective functioning of the hospitality industry is a successfully organized process of controlling the company, which includes taking into account the external and internal environment, which are constantly changing under the influence of uncontrolled factors and create new conditions for the enterprise; taking into account the peculiarities of business processes in the hotel and restaurant business, which will allow the most effective management activities at the enterprise, taking into account all the individual nuances of the enterprise; providing management with relevant information that allows you to respond in a timely manner to unexpected changes in the enterprise; regulating the results of activities that optimize the management decision-making process, by analysing the potential impact of deviations on the probability of achieving the goal. Based on the analysis and generalization of information, a structural model of the controlling system in the hotel and restaurant business was designed and substantiated, which comprehensively takes into account the peculiarities of the enterprise, without which the hotel and restaurant complex as a single integrated mechanism is impossible. The methodological tools of the controlling system are substantiated, a comprehensive combination of which will systematically cover the key activities of enterprises in the hotel and restaurant business and, as a consequence, provide a stable long-term competitive advantage in the changing and unstable business environment.
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Moser, Louise E., and P. M. Melliar-Smith. "Voice-Enabled User Interfaces for Mobile Devices." In Handbook of Research on User Interface Design and Evaluation for Mobile Technology, 446–60. IGI Global, 2008. http://dx.doi.org/10.4018/978-1-59904-871-0.ch027.

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The use of a voice interface, along with textual, graphical, video, tactile, and audio interfaces, can improve the experience of the user of a mobile device. Many applications can benefit from voice input and output on a mobile device, including applications that provide travel directions, weather information, restaurant and hotel reservations, appointments and reminders, voice mail, and e-mail. We have developed a prototype system for a mobile device that supports client-side, voice-enabled applications. In fact, the prototype supports multimodal interactions but, here, we focus on voice interaction. The prototype includes six voice-enabled applications and a program manager that manages the applications. In this chapter we describe the prototype, including design issues that we faced, and evaluation methods that we employed in developing a voice-enabled user interface for a mobile device.
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Zhang, Hui, Shu Cole, Xiucheng Fan, and Myungja Cho. "Do Customers’ Intrinsic Characteristics Matter in their Evaluations of a Restaurant Service?" In Advances in Hospitality and Leisure, 173–97. Emerald Group Publishing Limited, 2014. http://dx.doi.org/10.1108/s1745-354220140000010009.

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Wang, Jing, and Chengcheng Luo. "Research on Discrete Service Process Optimization." In Advances in Marketing, Customer Relationship Management, and E-Services, 162–90. IGI Global, 2014. http://dx.doi.org/10.4018/978-1-4666-4663-6.ch009.

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The discrete service process is a new concept that contains a series of related events in chronological order. During the service process, customers experience a series of service encounters and each event may contribute to the overall evaluation of the service. In this chapter, firstly, a new definition of discrete service process is described and the Sequential Incident Technique (SIT) is applied to analyze the discrete service process of a famous Chinese restaurant – Hai Di Lao Hot Pot. Then, two methods are used to optimize the discrete service process. One is the Revised Kano model, which combines attribute-based methods with incident-based methods; the other is eye-tracking experiments based on customer-experienced utility. Finally, improvements are suggested based on the research conclusion.
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Moser, Louise E., and P. M. Melliar-Smith. "Voice-Enabled User Interfaces for Mobile Devices." In Mobile Computing, 3494–510. IGI Global, 2009. http://dx.doi.org/10.4018/978-1-60566-054-7.ch255.

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The use of a voice interface; along with textual; graphical; video; tactile; and audio interfaces; can improve the experience of the user of a mobile device. Many applications can benefit from voice input and output on a mobile device; including applications that provide travel directions; weather information; restaurant and hotel reservations; appointments and reminders; voice mail; and e-mail. We have developed a prototype system for a mobile device that supports client-side; voice-enabled applications. In fact; the prototype supports multimodal interactions but; here; we focus on voice interaction. The prototype includes six voice-enabled applications and a program manager that manages the applications. In this chapter we describe the prototype; including design issues that we faced; and evaluation methods that we employed in developing a voice-enabled user interface for a mobile device.
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Conference papers on the topic "Restaurants – Evaluation"

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Massoudi, Aram, and MOHAMED AHMED. "Evaluation of sustainable amenities management at restaurants sector in kurdistan region of iraq." In 3rd International Conference on Administrative & Financial Sciences. Cihan University - Erbil, 2021. http://dx.doi.org/10.24086/afs2020/paper.201.

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Purpose – The topic of sustainability is becoming an essential and concerning issue for organizations in today's business environment. Especially in the food and restaurant industry. Sustainability emphases on satisfying the needs of the current period without conceding the capability of future consumers to meet their desires. Yet, an inclusive adoption of Sustainability is lagging in the restaurant and eatery industry in emerging market such as Kurdistan Region, Iraq. Therefore, this research focuses on the current practices of sustainable amenities in restaurants and lodging businesses in Kurdistan Region, Iraq. Design – The researchers conducted unstructured interview for the data collection from (10) restaurateurs managing and working in 5 luxurious restaurants and 5 fast-food ones Methodology – The restaurants selected were categorized as luxurious restaurants and fast food restaurants, the topics of the interviews were related to energy, waste and water. The data were analyzed by using frequency Approach – the main approach in data gathering was qualitative. The interview queries were taken from related articles and divided into 3 sections: awareness plan, strategic planning, and restaurants' criteria of SAM. A content analysis method was used to identify the trend from previously published literature. Findings – The result showed that luxurious restaurants do apply sustainability in their operations, while fast-food restaurants lag behind. Originality of the research –Finally, recommendations of this study can be of help to all restaurants in Kurdistan area by introducing a proper practice of sustainability to improve and develop their businesses to meet customers' needs and gain competitive advantages ahead of their competitors.
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Sularto, Lana. "Performance Evaluation of accounting information system for restaurants smes in JABODETABEK." In 2017 Second International Conference on Informatics and Computing (ICIC). IEEE, 2017. http://dx.doi.org/10.1109/iac.2017.8280588.

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Arvizu, Mariel, Juan Carlos Hernandez, Joaquin Barnoya, and Ana Navas-Acien. "Abstract 978: Secondhand tobacco smoke in bars and restaurants in Guatemala: Before and after indoor smoking ban evaluation." In Proceedings: AACR 101st Annual Meeting 2010‐‐ Apr 17‐21, 2010; Washington, DC. American Association for Cancer Research, 2010. http://dx.doi.org/10.1158/1538-7445.am10-978.

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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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Agarwal, Ramesh, Ping Wang, and Lee Chusak. "Integrative Analysis of Non-Renewable and Renewable Energy Sources for Electricity Generation in U.S.: Demand and Supply Factors, Environmental Risks and Policy Evaluation." In ASME 2010 4th International Conference on Energy Sustainability. ASMEDC, 2010. http://dx.doi.org/10.1115/es2010-90365.

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An equilibrium economic model for policy evaluation related to electricity generation has been developed; the model takes into account the non-renewable and renewable energy sources, demand and supply factors and environmental constraints. The non-renewable energy sources include three types of fossil fuels: coal, natural gas and petroleum, and renewable energy sources include nuclear, hydraulic, wind, solar photovoltaic, biomass wood, biomass waste and geothermal. Energy demand sectors include households, industrial manufacturing and commercial enterprises (non-manufacturing businesses such as software firms, banks, restaurants, service organizations, universities, etc.). Energy supply takes into account the electricity delivered to the consumer by the utility companies at a certain price which maybe different for retail and wholesale customers. Environmental risks primarily take into account the CO2 generation from fossil fuels. The model takes into account the employment in various sectors and labor supply and demand. Detailed electricity supply and demand data, electricity cost data, employment data in various sectors and CO2 generation data are collected for a period of seventeen years from 1990 to 2006 in U.S. The model is calibrated for the aggregate data. The calibrated model is then employed for policy analysis experiments if a switch is made in sources of electricity generation, namely from fossil fuels to renewable energy sources. As an example, we consider a switch of 10% of electricity generation from coal to 5% from wind, 3% from solar photovoltaic, 1% from biomass wood and 1% from biomass waste. It should be noted that the cost of electricity generation from different sources is different and is taken into account. The consequences of this switch on supply and demand, employment, wages, and emissions are obtained from the economic model under three scenarios: (1) energy prices are fully regulated, (2) energy prices are fully adjusted with electricity supply fixed, and (3) energy prices and electricity supply both are fully adjusted.
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Eto, Hiroaki, Osamu Saijo, and Koichi Maruyoshi. "A Study on Wave Response and Evaluation of Habitability of Floating Restaurant." In ASME 2008 27th International Conference on Offshore Mechanics and Arctic Engineering. ASMEDC, 2008. http://dx.doi.org/10.1115/omae2008-57364.

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Since Japan is limited in area, the effective ocean space development is very important and urgent subject. Concerning a research and development of effective ocean space utilization, the MEGA-FLOAT was one of the most famous projects in Japan that had the purpose of a floating airport construction, and the numerous R & D were conducted aiming at actual construction and those results were reported in respect of conceptual design, construction method, fluid analysis, structural dynamic analysis, environment issue etc. However, the end was faced without achieving it, it can be said that the effect is large. After the end of that project, the realistic, small or medium size structure began to be paid to attention. As the good example of such a kind floating structure, floating pier and disaster prevention base having an advantage against an earthquake, floating restaurant etc. were constructed shown in Figure 1. In this paper, assuming the small size floating restaurant, the wave response analysis was studied, and the habitability of that structure was evaluated from the response calculation results. Concretely, the floating base part; barge type of the restaurant building was designed by the Class NK (Rules and Guidance for the survey and construction of steel ships, Part Q Steel barges). The calculation model consists of a three-story building and the base, that floating artificial base supporting the building was assumed by the elastic plate structural system, and also that building was of the frame structure system. In order to structural analysis, the restaurant model of two different structural systems was united into one body system. In this paper, it is called the hybrid structural system. Fluid effect was analyzed as the fluid-structural interaction problem. Concretely, the Boundary Integral Equation Method (BIEM) was used here, and the wave response calculation was demonstrated by that forces. The evaluation of habitability of the restaurant in vertical and horizontal motion was examined by the diagram proposed from our research results.
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Hsiao, Yu-Hsiang, and Guan-Ting Chen. "Customer Kansei-oriented restaurant location evaluation using Kansei Engineering." In 2018 5th International Conference on Industrial Engineering and Applications (ICIEA). IEEE, 2018. http://dx.doi.org/10.1109/iea.2018.8387114.

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Shi, Yu-qiang, and Jun-Jia Wang. "Evaluation of Service Quality of Restaurant Enterprise Based on SERVQUAL." In 2011 International Conference on Management and Service Science (MASS 2011). IEEE, 2011. http://dx.doi.org/10.1109/icmss.2011.5998727.

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Joaristi, Mikel, Edoardo Serra, and Francesca Spezzano. "Evaluating the impact of social media in detecting health-violating restaurants." In 2016 IEEE/ACM International Conference on Advances in Social Networks Analysis and Mining (ASONAM). IEEE, 2016. http://dx.doi.org/10.1109/asonam.2016.7752302.

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Ting, Chung-Te, Yu-Sheng Huang, Szu-Chin Pan, and Cheng-Te Lin. "Evaluating the Benefits of Consumer Revisitation Intentions for Restaurants in Taiwan." In 2016 5th IIAI International Congress on Advanced Applied Informatics (IIAI-AAI). IEEE, 2016. http://dx.doi.org/10.1109/iiai-aai.2016.139.

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