Relevant bibliographies by topics / Restaurants – Evaluation

Contents

  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 (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, th
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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 (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 foll
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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 (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, silve
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Alberca, Pilar, and Laura Parte. "Operational efficiency evaluation of restaurant firms." International Journal of Contemporary Hospitality Management 30, no. 3 (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
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Komiljonovna, Odilova Gulnoza. "Problems Of Menu Designing And Translation Issues." Restaurant Business 118, no. 8 (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 (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 (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 restauran
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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 (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 c
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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 (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 maki
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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 (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 c
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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 sol
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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<br>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
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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.
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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 hundr
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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 progr
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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. Jaguar Management Consulting Group, 2002.

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Le monde de la grande restauration en France: La réussite est-elle dans l'assiette? 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. University College Dublin, 1996.

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

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Evaluating scientific research: Separating fact from fiction. 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. Office of the Controller, 2001.

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San Francisco (Calif.). Office of the Controller. Audits Division. Concession audit report : Cresci Brothers, Inc. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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 Ku
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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 a
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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 &amp; 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
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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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