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Journal articles on the topic 'Restaurants – Evaluation'
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1
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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Reddy, Kothapally Nithesh, and Dr B. Indira Reddy. "Restaurant Review Classification Using Naives Bayes Model." Journal of University of Shanghai for Science and Technology 23, no. 08 (August 19, 2021): 646–56. http://dx.doi.org/10.51201/jusst/21/08443.
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Numerous restaurants fight for the best quality for clients in the increasingly competitive restaurant sector. A restaurant is a business that demands more attention to customer care through continually enhancing customer service. The situation has an effect on the restaurant’s brand image, which is shaped by whether or not consumers are happy. Restaurant patrons may choose to benefit from others’ experiences by evaluating restaurants based on a range of factors, including meal quality, service, ambience, discounts, and deservingness. Users may leave reviews and ratings of companies and services, or just comment on other reviews. From one standpoint, bad (negative) reviews may influence how potential consumers make purchasing decisions. Sentiment analysis is a technique for determining the emotional content of a text that may be used to evaluate product/service reviews. Additionally, we may categorise them as positive or negative emotions. Understanding how the general public feels about various entities and products enables more relevant marketing, recommendation systems, and market trend research. Prepossessed data is collected, and then categorization is performed using a confusion matrix. This study enables us to create a report on the public’s perception of a particular restaurant. We developed a machine learning model and trained it using Bernoulli’s Naive Bayes classifier. Additionally, we evaluated the classifier’s performance on the test sample using evaluation matrices such as prediction, accuracy, recall, and F1 score. Customer review research has a significant influence on a business’s growth strategy.
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BUCHHOLZ, U., G. RUN, J. L. KOOL, J. FIELDING, and L. MASCOLA. "A Risk-Based Restaurant Inspection System in Los Angeles County." Journal of Food Protection 65, no. 2 (February 1, 2002): 367–72. http://dx.doi.org/10.4315/0362-028x-65.2.367.
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The majority of local health departments perform routine restaurant inspections. In Los Angeles County (LAC), California, approximately $10 million/year is spent on restaurant inspections. However, data are limited as to whether or not certain characteristics of restaurants make them more likely to be associated with foodborne incident reports. We used data from the LAC Environmental Health Management Information System (EHMIS), which records the results of all routine restaurant inspections as well as data regarding all consumer-generated foodborne incidents that led to a special restaurant inspection by a sanitarian (investigated foodborne incidents [IFBIs]). We analyzed a cohort of 10,267 restaurants inspected from 1 July 1997 to 15 November 1997. We defined a “case restaurant” as any restaurant with a routine inspection from 1 July 1997 to 15 November 1997 and a subsequent IFBI from 1 July 1997 to 30 June 1998. Noncase restaurants did not have an IFBI from 1 July 1997 to 30 June 1998. We looked for specific characteristics of restaurants that might be associated with the restaurant subsequently having an IFBI, including the size of restaurant (assessed by number of seats), any previous IFBIs, the overall inspection score, and a set of 38 violation codes. We identified 158 case restaurants and 10,109 noncase restaurants. In univariate analysis, middle-sized restaurants (61 to 150 seats; n = 1,681) were 2.8 times (95% confidence interval [CI] = 2.0 to 4.0) and large restaurants (>150 seats; n = 621) were 4.6 times (95% CI = 3.0 to 7.0) more likely than small restaurants (≤60 seats; n = 7,965) to become case restaurants. In addition, the likelihood of a restaurant becoming a case restaurant increased as the number of IFBIs in the prior year increased (χ2 for linear trend, P value = 0.0005). Other factors significantly associated with the occurrence of an IFBI included a lower overall inspection score, the incorrect storage of food, the reuse of food, the lack of employee hand washing, the lack of thermometers, and the presence of any food protection violation. In multivariate analysis, the size of restaurant, the incorrect storage of food, the reuse of food, and the presence of any food protection violation remained significant predictors for becoming a case restaurant. Our data suggest that routine restaurant inspections should concentrate on those establishments that have a large seating capacity or a poor inspection history. Evaluation of inspection data bases in individual local health departments and translation of those findings into inspection guidelines could lead to an increased efficiency and perhaps cost-effectiveness of local inspection programs.
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Rakib, Muhammad, and Muhammad Arifin. "Standardization of Small Businesses: A Feasibility Study of Restaurants in Enrekang Regency." Jurnal Ilmiah Ilmu Administrasi Publik 8, no. 1 (July 1, 2018): 69. http://dx.doi.org/10.26858/jiap.v8i1.7847.
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The purpose of this study was to determine the level of feasibility of restaurant businesses in Enrekang Regency based on restaurant standards that have been established based on Minister of Tourism and Creative Economy Regulations. This research is an evaluation research on meeting the standards of home eating business seen from product standards, service, and management. The study was conducted in 8 (eight) restaurants in Enrekang Regency. Data was collected through assessment instruments about the standard business of restaurants. Data were analyzed using descriptive analysis. The results showed that restaurants in Enrekang District were sufficient to meet product, service and management standards as intended in the Minister of Tourism and Creative Economy Regulation No. 12 of 2014
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Mahmood, Ahsan, and Hikmat Ullah Khan. "Identification of critical factors for assessing the quality of restaurants using data mining approaches." Electronic Library 37, no. 6 (December 9, 2019): 952–69. http://dx.doi.org/10.1108/el-12-2018-0241.
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Purpose The purpose of this paper is to apply state-of-the-art machine learning techniques for assessing the quality of the restaurants using restaurant inspection data. The machine learning techniques are applied to solve the real-world problems in all sphere of life. Health and food departments pay regular visits to restaurants for inspection and mark the condition of the restaurant on the basis of the inspection. These inspections consider many factors that determine the condition of the restaurants and make it possible for the authorities to classify the restaurants. Design/methodology/approach In this paper, standard machine learning techniques, support vector machines, naïve Bayes and random forest classifiers are applied to classify the critical level of the restaurants on the basis of features identified during the inspection. The importance of different factors of inspection is determined by using feature selection through the help of the minimum-redundancy-maximum-relevance and linear vector quantization feature importance methods. Findings The experiments are accomplished on the real-world New York City restaurant inspection data set that contains diverse inspection features. The results show that the nonlinear support vector machine achieves better accuracy than other techniques. Moreover, this research study investigates the importance of different factors of restaurant inspection and finds that inspection score and grade are significant features. The performance of the classifiers is measured by using the standard performance evaluation measures of accuracy, sensitivity and specificity. Originality/value This research uses a real-world data set of restaurant inspection that has, to the best of the authors’ knowledge, never been used previously by researchers. The findings are helpful in identifying the best restaurants and help finding the factors that are considered important in restaurant inspection. The results are also important in identifying possible biases in restaurant inspections by the authorities.
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Kraak, Vivica, Sofia Rincón-Gallardo Patiño, Deepthi Renukuntla, and Eojina Kim. "Progress Evaluation for Transnational Restaurant Chains to Reformulate Products and Standardize Portions to Meet Healthy Dietary Guidelines and Reduce Obesity and Non-Communicable Disease Risks, 2000–2018: A Scoping and Systematic Review to Inform Policy." International Journal of Environmental Research and Public Health 16, no. 15 (July 31, 2019): 2732. http://dx.doi.org/10.3390/ijerph16152732.
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Transnational restaurant chains sell food and beverage products in 75 to 139 countries worldwide linked to obesity and non-communicable diseases (NCDs). This study examined whether transnational restaurant chains reformulated products and standardized portions aligned with healthy dietary guidelines and criteria. Firstly, we describe the transnational restaurant industry structure and eating trends. Secondly, we summarize results from a scoping review of healthy dietary guidelines for restaurants. Thirdly, we describe a systematic review of five electronic databases (2000–2018) to identify studies on nutrient profile and portion size changes made by transnational restaurants over 18 years. We used Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) guidelines, identified 179 records, and included 50 studies conducted in 30 countries across six regions. The scoping review found a few expert-recommended targets for restaurants to improve offerings, but no internationally accepted standard for portions or serving sizes. The systematic review results showed no standardized assessment methods or metrics to evaluate transnational chain restaurants’ practices to improve menu offerings. There was wide variation within and across countries, regions, firms, and chains to reduce energy, saturated and trans fats, sodium, and standardized portions. These results may inform future research and encourage transnational chain restaurants to offer healthy product profiles and standardized portions to reduce obesity and NCD risks worldwide.
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Cheng, Ching-Chan, Ya-Yuan Chang, Ming-Chun Tsai, Cheng-Ta Chen, and Yu-Chun Tseng. "An evaluation instrument and strategy implications of service attributes in LOHAS restaurants." International Journal of Contemporary Hospitality Management 31, no. 1 (January 14, 2019): 194–216. http://dx.doi.org/10.1108/ijchm-06-2017-0361.
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Purpose This study aims to develop a comprehensive LOHAS (lifestyles of health and sustainability) restaurant service quality scale by using a rigorous qualitative and quantitative research process to effectively measure the service quality of LOHAS restaurants. Moreover, this study aims to further identify the Kano quality characteristics and strategic meanings of service attributes in LOHAS restaurants. Design/methodology/approach This study designed the preliminary items of the service quality scale for LOHAS restaurants (LORSERV scale) based on relevant literatures and expert interview procedures. This study identified the goodness of fit of the questionnaire content, construct validity and validity of the LORSERV scale using exploratory factor analysis and confirmatory factor analysis. The moderated regression was conducted to identify the Kano quality characteristics and strategic meanings of each service attribute in LOHAS restaurants. Findings The results indicated that the LORSERV scale included seven dimensions (internal sense of happiness, transitiveness, environment, healthy catering, service commitment, green practicability and thoughtfulness), for a total of 33 items. According to the results of the Kano model, the seven service attributes were categorized into the attractive quality. A total of 25 service attributes were categorized into the one-dimensional quality, and one service attribute was categorized into the must-be quality. Originality/value The contribution of this study is that the scale could facilitate operators of LOHAS restaurants to effectively understand customer perceptions of service quality and serve as a reference to upgrade and improve service quality. The identification of Kano quality characteristics for each service attribute is conducive for LOHAS restaurants to understand the strategic meanings of each service attribute and can serve as a reference to make distinctive service strategies to reach sustainable operations.
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Eksiri, Akkharaphong, and Tetsuya Kimura. "Restaurant Service Robots Development in Thailand and Their Real Environment Evaluation." Journal of Robotics and Mechatronics 27, no. 1 (February 20, 2015): 91–102. http://dx.doi.org/10.20965/jrm.2015.p0091.
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<div class=""abs_img""><img src=""[disp_template_path]/JRM/abst-image/00270001/11.jpg"" width=""300"" />Developed restaurant robots</div> This paper describes our development of service robots evaluated in real restaurants. Our objective is to develop two types of robot for 1) taking orders from customers and 2) delivering an order to the table. This project is done in collaboration between Bangkok University and MK Restaurants Group Public Company Limited. To achieve this objective, we have applied simple technologies from our experiences at the robot competition called Robocon. We have evaluated each of our robots for six months in a real environment where five branches of the MK restaurant chain are located in the Bangkok area of Thailand, from 2009 to 2012. In the evaluation, robots provided 14,280 services and attracted the interest of 235,680 customers. “Lessons Learned” from this four-year project have been summarized, and should prove useful to similar service robot development projects. </span>
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Kato, Ayumi, Yusuke Fukazawa, Hiromi Sanada, and Taketoshi Mori. "Extraction of Food-Related Onomatopoeia from Food Reviews and its Application to Restaurant Search." Journal of Advanced Computational Intelligence and Intelligent Informatics 18, no. 3 (May 20, 2014): 418–28. http://dx.doi.org/10.20965/jaciii.2014.p0418.
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Onomatopoeia has been widely used recently in food reviews about food or restaurants. In this paper, we propose and evaluate a method to automatically extract onomatopoeia including unknown ones from food reviews sites. From the evaluation result, we found that it is able to extract onomatopoeia for specific foods with more than 46% precision; the method found 18 new unknown food-related onomatopoeias, i.e., not registered in an existing onomatopoeia dictionary, and in 62 extracted onomatopoeias. In addition, we propose a system that can present the user with a list of onomatopoeia specific to a restaurant she/he is interested in. The evaluation results indicate that an intuitive restaurant search can be done via a list of onomatopoeia, and that they are helpful for selecting food or restaurants.
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Impraim, Evelyn Catherine, Priscilla Osae Akonnor, and Emmanuel Kwesi Nyantakyi. "Evaluation of Food Safety and Hygienic Practices in the Tourism Industry: A Case Study of Some Selected Restaurants in the Kumasi Metropolis, Ghana." Restaurant Business 117, no. 11 (November 21, 2018): 34–46. http://dx.doi.org/10.26643/rb.v117i11.3882.
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In Ghana, although a number of regulations are in place to guide caterers in their operations, hygienic practices among restaurants in the Kumasi Metropolitan area are inadequate. The hospitality industry alone accounts for about 44% of all the reported food-borne illness outbreaks. The main objective of the study was to assess and evaluate the extent at which licensed restaurants in the Kumasi Metropolis observe food safety and hygienic practices regulations in food provision. Fifty (50) respondents were drawn from the population under study, specifically from staff, managers and regulatory bodies including the Metropolitan Assembly. Primary data was collected from the three groups. Questionnaires were administered and in-depth interview was conducted. The Statistical Package for Social Sciences (SPSS) was used to analyze data collected from the respondents in the survey. The study showed that customers in the selected restaurants were very much satisfied at the extent by which restaurants in the Kumasi Metropolis observe and apply the food safety and hygienic practices. It was also revealed that there is adequate evidence to show that formal education and professional training have a significant impact on food safety and hygienic practices of caterers and restaurant managers in the tourism industry in the Kumasi Metropolis. The study recommends that restaurants in the metropolis should be encouraged to sponsor their workers to enroll in some professional programmes to acquire more knowledge for the purpose of practicing food safety and hygiene in the restaurant business. It is further recommended that regulatory bodies should improve their performance by maintaining high standard of food hygiene.
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Arfimasri, Arfimasri, and Yulhan Yulhan. "Pengaruh Keragaman Menu dan Persepsi Harga terhadap Minat Beli Konsumen pada Rumah Makan Aur Duri Sumani Kecamatan X Koto Singkarak Kabupaten Solok SUMBAR." JUSIE (Jurnal Sosial dan Ilmu Ekonomi) 4, no. 01 (August 1, 2019): 1–7. http://dx.doi.org/10.36665/jusie.v4i01.190.
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Consumer buying interest is part of the behavior component in consuming. In the evaluation phase of the purchasing decision process, consumers form an interest in the product to buy the most preferred product. If the consumer's interest in purchasing has grown, then the consumer will not hesitate to make a repeat purchase at the same place. Repurchase is one of the behaviors after a purchase that was previously based on a sense of satisfaction. Restaurants must have special food for consumers and be able to increase consumers' purchasing power in restaurants. Therefore, it is necessary to analyze the interest in buying consumers in restaurants according to the needs and tastes of consumers. The restaurant that was used as the object of research was the Aur Duri Sumani restaurant. Based on the results of the study, it can be concluded that menu diversity and price perception significantly influence consumers' interest in buying Aur Duri Sumani restaurants. Thank you to the Director of Research and Community Service, for the financial assistance provided for the implementation of the Beginner Lecturer Research. Hopefully the results of this study will benefit all levels of society and the University of University Mahaputra Muhammad Yamin.
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Jeong, EunHa, and SooCheong (Shawn) Jang. "The affective psychological process of self-image congruity and its influences on dining experience." International Journal of Contemporary Hospitality Management 30, no. 3 (March 19, 2018): 1563–83. http://dx.doi.org/10.1108/ijchm-02-2016-0047.
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Purpose This study aims to examine the effects of self-image congruities (i.e. the match between the image of a product or brand and a customer’s image of themselves) as an affective psychological process in the context of a restaurant setting. The study proposed that a customer’s perception of congruity between his or her self-image and a restaurant could be a salient antecedent for eliciting positive affects toward restaurants, which may influences customers’ evaluations of the functional attributes of a restaurant. The relative effects of actual versus ideal self-image congruity on positive affects, along with the moderating effect of the type of restaurant, were also investigated. Design/methodology/approach An online survey was developed and distributed to randomly selected respondents in the USA and a total of 376 responses were used for the data analyses. Structural equation modeling (SEM) was used to examine the relationships among five constructs: actual self-image congruity, ideal self-image congruity, positive affect, evaluation of the restaurant experience and revisiting intentions. To investigate the moderating effect of the restaurant type – more specifically, to examine differences in relative importance of actual versus ideal self-image congruity based on the type of restaurant (casual dining versus fine dining) – multiple group analyses were executed. Findings The results showed that both actual and ideal self-image congruity significantly influence positive affect, which has a significant influence on customers’ evaluations of the functional attributes of a restaurant. Actual self-image congruity effect on positive affect was significant in casual dining restaurants, but it was not significant in fine-dining restaurants. Ideal self-image congruity effect on positive affect was significant in both casual and fine-dining restaurant. Practical implications This study provides practical implications for developing an effective marketing communication in terms of promoting different segments of restaurant (casual dining vs fine-dining) based upon the customers’ perception of self-image congruity. Originality/value This paper includes a theoretical model that explains whether self-image congruity is a salient antecedent influencing restaurant customers’ positive feelings toward a restaurant brand. It also examined the relative effects of actual versus ideal self-image congruities in different restaurant settings.
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Elsayed, Yousery, Mohamed Hefny, Mostafa Marghany, and Ahmed Radwan. "The Evaluation of Restaurants Websites: American Pizza Restaurants Case Study." International Journal of Heritage, Tourism and Hospitality 11, no. 3 (Special Issue) (February 1, 2017): 158–74. http://dx.doi.org/10.21608/ijhth.2017.30227.
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Ma, Grace X., Steven E. Shive, Guo Zhang, Jennifer Aquilante, Yin Tan, Meagan Pharis, Cheryl Bettigole, et al. "Evaluation of a Healthy Chinese Take-Out Sodium-Reduction Initiative in Philadelphia Low-Income Communities and Neighborhoods." Public Health Reports 133, no. 4 (May 30, 2018): 472–80. http://dx.doi.org/10.1177/0033354918773747.
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Objectives: Sodium reduction in restaurant foods is important because 77% of sodium in the United States is consumed by eating prepared and restaurant foods. We evaluated a sodium-reduction intervention, Healthy Chinese Take-Out Initiative, among Chinese take-out restaurants in low-income neighborhoods in Philadelphia, Pennsylvania. Our objectives were to (1) analyze changes in the sodium content of food samples and (2) collect data on changes in chefs’ and owners’ knowledge about the health risks of sodium overconsumption, perceptions of the need for sodium reduction, self-efficacy for lowering sodium use, and perceptions of training needs for sodium-reduction strategies. Methods: The initiative trained chefs from 206 Chinese take-out restaurants on strategies to reduce sodium in prepared dishes. We analyzed changes in the sodium content of the 3 most frequently ordered dishes—shrimp and broccoli, chicken lo mein, and General Tso’s chicken—from baseline (July-September 2012) to 36 months after baseline (July-September 2015) among 40 restaurants. We conducted a survey to examine the changes in chefs’ and owners’ knowledge, perceptions, and self-efficacy of sodium reduction. We used multilevel analysis and repeated-measures analysis of variance to examine effects of the intervention on various outcomes. Results: We found significant reductions in the sodium content of all 3 dishes 36 months after a low-sodium cooking training intervention (coefficients range, –1.06 to –1.69, P < .001 for all). Mean knowledge (range, 9.2-11.1), perceptions (range, 4.6-6.0), and self-efficacy (range, 4.2-5.9) ( P < .001 for all) of sodium reduction improved significantly from baseline (August 2012) to posttraining (also August 2012), but perceptions of the need for sodium reduction and self-efficacy for lowering sodium use returned to baseline levels 36 months later (August 2015). Conclusions: The intervention was a useful population health approach that led to engaging restaurants in sodium-reduction practices. Local public health agencies and professionals could partner with independent restaurants to introduce environmental changes that can affect population health on a broad scale, particularly for vulnerable populations.
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Abdullah, Lazim, Noor Azzah Awang, and Mahmod Othman. "Application of Choquet Integral-Fuzzy Measures for Aggregating Customers’ Satisfaction." Advances in Fuzzy Systems 2021 (September 21, 2021): 1–8. http://dx.doi.org/10.1155/2021/2319004.
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Choquet integral is a type of aggregation operator that is commonly used to aggregate the interrelated information. Nowadays, this operator has been successfully embedded with fuzzy measures in solving various evaluation problems. Inspired from this new development, this paper aims to introduce a combined Choquet integral-fuzzy measures (CI-FM) operator that uses the Shapley value standard and interaction index to deal with the interactions between elements of information. The proposed operator takes into account not only the importance of elements or their ordered positions but also the interaction among criteria during the evaluation process. A case of customers’ satisfaction over two fast restaurants in Malaysia is presented to illustrate the application of the proposed aggregation operator. Based on three customers’ satisfaction criteria, restaurant 1 and restaurant 2 received CI-FM scores of 0.711011 and 0.704945, respectively. Interestingly, the criterion “services” constantly received the highest rating across both restaurants. In addition, the proposed aggregation operator successfully identified which restaurant is superior in the eyes of customers. Finally, this study offers some research ideas for the future.
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Azevedo, Lorna das Graças Martins Rosa P. Pinheiro de, Luiz Rodrigo Cunha Moura, and Gustavo Quiroga Souki. "Choosing a Restaurant: important attributes and related features of a consumer’s decision making process." Revista Turismo em Análise 28, no. 2 (August 23, 2017): 224–44. http://dx.doi.org/10.11606/issn.1984-4867.v28i2p224-244.
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The identification of the attributes considered by consumers in their decision-making process is a competitive factor for organizations and consists of a field of research on the products and services available on the market. This study aimed at identifying which are the attributes and related features taken into account by consumers in their decision-making process for choosing a restaurant. Two studies were thus conducted, the first being a qualitative study based on interviews with 23 restaurant consumers. The research contributions were used for the development of a questionnaire for the second study carried out in the city of Belo Horizonte, Brazil, in March 2014, which consisted of a survey made up of a sample of 600 customers of fast-food restaurants, continuous service (all-you-can-eat restaurants), buffet, and a la carte, totaling 438 valid questionnaires analyzed statistically, obtaining 12 groups with 46 attributes (service, beauty, comfort, nearby location, convenient location, choices, children, convenience, offers, perceived value, entertainment, and queue). On food evaluation, two groups were identified (organoleptic and presentation), regarding beverages, a single group was formed for seven indicators. The attributes on hygiene, food quality, service, and price made up the list of the most important aspects in the consumers’ decisionmaking process for choosing a restaurant (fast-food, continuous service – “all-you-caneat restaurants” –, buffet and a la carte). The identification of these attributes showed similarities between the restaurants surveyed and allowed the comparison of results with other surveys conducted in that field.
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Horacek, Tanya M., Maria B. Erdman, Carol Byrd-Bredbenner, Gale Carey, Sarah M. Colby, Geoffrey W. Greene, Wen Guo, et al. "Assessment of the dining environment on and near the campuses of fifteen post-secondary institutions." Public Health Nutrition 16, no. 7 (October 18, 2012): 1186–96. http://dx.doi.org/10.1017/s1368980012004454.
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AbstractObjectiveThe present study evaluated the restaurant and dining venues on and near post-secondary campuses varying in institution size.DesignThe Nutrition Environment Measures Survey for Restaurants (NEMS-R) was modified to evaluate restaurants as fast food, sit down and fast casual; and campus dining venues as dining halls, student unions and snack bar/cafés. ANOVA withpost hocTukey'sBandTtests were used to distinguish differences between dining venues and associated institutions by size.SettingThe study was conducted at fifteen US post-secondary institutions, 2009–2011.SubjectsData presented are from a sample of 175 restaurants and sixty-eight on-campus dining venues.ResultsThere were minimal differences in dining halls by institution size, although medium-sized institutions as compared with small-sized institutions offered significantly more healthful side dish/salad bar items. Dining halls scored significantly higher than student unions or snack bar/cafés on healthful entrées, side dish/salad bar and beverages offerings, but they also had the most barriers to healthful dietary habits (i.e. all-you-can-eat). No differences were found by restaurant type for NEMS-R scores for total restaurant dining environment or healthful entrées and barriers. Snack bars had more healthful side dishes (P= 0·002) and fast-food restaurants had the highest level of facilitators (i.e. nutrition information;P= 0·002).ConclusionsBased on this evaluation in fifteen institutions, the full campus dining environment provides limited support for healthy eating and obesity prevention. The quality of campus dining environments can be improved via healthful offerings, providing nutrition information and other supports to facilitate healthy eating and prevent unwanted weight gain.
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PETRAN, RUTH L., BRUCE W. WHITE, and CRAIG W. HEDBERG. "Using a Theoretical Predictive Tool for the Analysis of Recent Health Department Inspections at Outbreak Restaurants and Relation of This Information to Foodborne Illness Likelihood." Journal of Food Protection 75, no. 11 (November 1, 2012): 2016–27. http://dx.doi.org/10.4315/0362-028x.jfp-12-147.
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Because U.S. restaurants are inspected at least annually against criteria in the U.S. Food and Drug Administration Model Food Code, large amounts of data are generated and should be systematically reviewed. The purpose of this study was to determine the relationships among the data obtained through health department inspections, the contributing factors to foodborne illness identified by the Centers for Disease Control and Prevention, and the risks of outbreaks of norovirus, Salmonella, and Clostridium perfringens infection associated with a specific restaurant. These agents were chosen for the analysis because they cause the majority of foodborne illnesses. A theoretical predictive assessment tool was built that extracts data from routine health department inspection reports for specific restaurants to establish a risk profile for each restaurant and identify the likelihood of a norovirus, Salmonella, or C. perfringens outbreak at that restaurant. The tool was used to examine inspection reports from restaurants known to have had confirmed norovirus, Salmonella, and C. perfringens outbreaks. Although evaluation of an extensive data set revealed lack of an overall association between outbreak inspection scores and routine inspection scores obtained at outbreak restaurant locations, certain specific violations were significantly more likely to be recorded. Significant differences in types of violations recorded during outbreak and routine inspections were determined. When risks based on violation type can be identified, targeted actions may be able to be prioritized and implemented to help decrease illnesses.
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Rocha, Ada, and Claudia Viegas. "KIMEHS—Proposal of an Index for Qualitative Evaluation of Children’s Menus—A Pilot Study." Foods 9, no. 11 (November 6, 2020): 1618. http://dx.doi.org/10.3390/foods9111618.
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Considering the importance of the food environments for health promotion, and the lack of simple, easy to use, low-cost measures of the quality of meals, the authors developed a qualitative menu index (KIMEHS—Kids’ Menu Healthy Score), tailored to children’s menu evaluation. Development of the tool was based on the Mediterranean food pattern. It includes 18 components, divided into seven main groups that reflect key aspects of menu quality, including protein source, side dishes, vegetables, dessert and beverages, and also allergens and nutritional information. The index was analysed for content and construct validity, as well as inter-rater reliability, and was applied to a sample of menus from restaurants in shopping centres in the Lisbon region. Possible index point ranges from −17 to 17, with a higher score indicating greater compliance with the recommendations. A value of 5.5 is obtained if all KIMEHS items are available, considering healthy and non-healthy options. The inter-rater reliability was assessed and values above 0.80 were obtained for Alpha Cronbach, as well as agreement % rate >75%. Agreement percentage is above 75% for all the components. Evaluated restaurants scored from −14 to 7, with an average KIMEHS of −6.15. Only four restaurants scored positive values, ranging from 0.25 to 7. KIMEHS was considered to be an adequate index to evaluate children’s menus, from the menu information displayed on restaurant websites and/or on restaurant displays or table menus. It is a simple, low-cost tool that may be used as a reference for health professionals as an objective measure to evaluate the food environment. Stakeholders could also be involved in their own assessment to help educate consumers about healthy food choices, strengthening the efforts to promote an adequate food pattern and health, contributing to the fight against obesity.
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Li, Hengyun, Zili Zhang, Fang Meng, and Ziqiong Zhang. "“When you write review” matters." International Journal of Contemporary Hospitality Management 31, no. 3 (March 18, 2019): 1273–91. http://dx.doi.org/10.1108/ijchm-01-2018-0058.
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PurposeThis study aims to investigate how prior reviews posted by other consumers affect subsequent consumers’ evaluations and to what extent the review temporal distance can increase or reduce the social influence of prior reviews. In this study’s restaurant context, review temporal distance refers to the duration between dining time and review time of a dining experience.Design/methodology/approachThe data of paired online restaurant reservations and reviews are analyzed using Ordered Logit Model. Two robustness checks are conducted to test the stability of the main estimation results.FindingsThe empirical results demonstrate that consumers’ restaurant evaluation is socially influenced by both the prior average review rating and number of prior reviews; review temporal distance has a direct negative effect on consumers’ restaurant evaluation; and review temporal distance increases the social influence of prior reviews.Practical implicationsThis study suggests that online review matters. Both restaurants and the online review platforms should encourage consumers to share their experiences and post online reviews immediately after their consumption.Originality/valueThe study contributes to the literature on electronic word-of-mouth, social influence and psychological distance. First, the bi-directional nature of social influence on electronic word-of-mouth for experience-oriented product is documented. Second, for the first time, this study examines how review temporal distance could affect the social influence on consumers’ restaurant evaluation.
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Haddad, Linda, R. K. Elswick, and Sukaina Alzyoud. "Measuring Tobacco Specific Lung Carcinogen among Nonsmoking Hospitality Workers in Richmond Virginia: A Preliminary Evaluation of Exposure before the Smoking Ban." Tobacco Use Insights 4 (January 2011): TUI.S7047. http://dx.doi.org/10.4137/tui.s7047.
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The purpose of this pilot study is to measure the exposure to SHS among Richmond bar and restaurant workers and identify the prevalence of the tobacco-specific lung carcinogen-4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone (NNAL) among nonsmoking bar and restaurants workers. Hair and urine samples were obtained from 40 nonsmoking bar and restaurant workers from Richmond establishments that do not have smoke free policies. Workers' exposure to SHS was estimated through measuring nicotine concentration in hair (NG/MG). Self-reported tobacco use was assessed in addition to performing urine analysis and listing sources and intensity of SHS exposure. Urine specimens were analyzed for total NNAL. Results Hair nicotine ranged from 0.05 to 42.15 ng/mg among workers with an average of 23.3 hours of self reported exposure in workplaces where smoking was permitted, indicating that workers in smoking restaurants and bars are exposed to SHS. Also, 60% of workers had a detectable level of NNAL that ranged from 0.019 to 1.9 PMol/ML. Increased levels of NNAL were mostly associated with the number of continuous hours of a single workplace exposure. In the city of Richmond, most bar and restaurant workers are continuously exposed to SHS in their workplace. To achieve complete protection for all workers and patrons in Richmond, Virginia, smoke free initiatives in all occupational settings are required. This information can be used to advocate for smoke free policies when discussing potential ways to strengthen the law.
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Giazitzi, Katerina, Maria Dimitriou, Evangelia Stavridi, Georgios Palisidis, Vaios T. Karathanos, and George Boskou. "Evaluation of nutritional application software for restaurants." Clinical Nutrition ESPEN 13 (June 2016): e61. http://dx.doi.org/10.1016/j.clnesp.2016.03.030.
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Zhou, Ziyu, and Hongwei Wang. "Study on acoustic environment of canteens in South China University of Technology." INTER-NOISE and NOISE-CON Congress and Conference Proceedings 263, no. 5 (August 1, 2021): 1695–702. http://dx.doi.org/10.3397/in-2021-1902.
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In order to understand the characteristics of the acoustic environment of University canteens, the canteens of South China University of Technology were selected as the research objects, and the acoustic parameters were measured on the spot and the questionnaire survey was conducted. The results show that the average sound pressure level of restaurants with smaller area is lower than that of restaurants with larger area, and the sound pressure level of dining space first increases rapidly, then increases slowly, and finally remains unchanged with the increase of the number of diners. In the aspect of restaurant acoustic environment satisfaction evaluation, the space with the smallest dining area has the highest acoustic environment satisfaction evaluation level, and the collision sound of tableware collection and table and chair moving has the highest correlation with the acoustic environment satisfaction evaluation. In terms of different types of noise sources, diners think that the most disturbing noise for conversation is the voice of the surrounding people, followed by the collision of tables and chairs and the collection of tableware, and the least disturbing noise is the noise of air conditioning and kitchen equipment.
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Grimaldi, Didier, Carly Collins, and Sebastian Garcia Acosta. "Dynamic Restaurants Quality Mapping Using Online User Reviews." Smart Cities 4, no. 3 (August 2, 2021): 1104–12. http://dx.doi.org/10.3390/smartcities4030058.
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Millions of users post comments to TripAdvisor daily, together with a numeric evaluation of their experience using a rating scale of between 1 and 5 stars. At the same time, inspectors dispatched by national and local authorities visit restaurant premises regularly to audit hygiene standards, safe food practices, and overall cleanliness. The purpose of our study is to analyze the use of online-generated reviews (OGRs) as a tool to complement official restaurant inspection procedures. Our case study-based approach, with the help of a Python-based scraping library, consists of collecting OGR data from TripAdvisor and comparing them to extant restaurants’ health inspection reports. Our findings reveal that a correlation does exist between OGRs and national health system scorings. In other words, OGRs were found to provide valid indicators of restaurant quality based on inspection ratings and can thus contribute to the prevention of foodborne illness among citizens in real time. The originality of the paper resides in the use of big data and social network data as a an easily accessible, zero-cost, and complementary tool in disease prevention systems. Incorporated in restaurant management dashboards, it will aid in determining what action plans are necessary to improve quality and customer experience on the premises.
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Maynard, Dayanne da Costa, Renata Puppin Zandonadi, Eduardo Yoshio Nakano, and Raquel Braz Assunção Botelho. "Sustainability Indicators in Restaurants: The Development of a Checklist." Sustainability 12, no. 10 (May 15, 2020): 4076. http://dx.doi.org/10.3390/su12104076.
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This study aimed to develop and carry out content validation, semantic evaluation, reproducibility, and internal consistency of a checklist designed to verify the sustainability indicators in foodservice. The preliminary version of the checklist was prepared based on the international standards ISO (International Organization for Standardization) 14000, ISO 14001, ISO 14004 and documents from the Sustainable Restaurant Association (SRA) Certification, Green Seal Certifications, and Green Restaurant Association (GRA) certification, in addition to the American Dietetic Association (ADA) position. Thirteen experts in the study topic performed the content validation and semantic evaluation of the checklist (a minimum of 80% agreement among experts and mean value ≥4 on a 5-point Likert scale were needed to keep the item in the instrument). After consensus was reached by the experts’ panel, two different researchers applied the checklist in 20 restaurants (at the same time, in the same place, without communication between them) for the analysis of reproducibility and internal consistency (Federal District, Brazil). The agreement among answers was verified by Cohen’s Kappa coefficient. The final version of the checklist consisted of 76 items, divided into three sections (1. water, energy, and gas supply; 2. menu and food waste; 3. waste reduction, construction materials, chemicals, employees, and social sustainability). The developed checklist was validated concerning the content, approved in the semantic evaluation, reproducible, and with good reliability (Intraclass Correlation Coefficient (ICC) > 0.9 and alpha > 0.672).
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Grigoreva, Marina Borisovna. "Leading transformation techniques of the traditional Japanese decorative art in design of modern restaurants." Культура и искусство, no. 7 (July 2020): 47–58. http://dx.doi.org/10.7256/2454-0625.2020.7.33019.
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This article is aimed at studying and systematization of key techniques in designing ethnic interior, namely in Japanese restaurants located in Russia. The research defines the difference in perception of space in Japanese and European culture, as well as determines usage of traditional and innovative solution methods of an artistic image. In practice, the conducted research may become an evaluation category in analysis of creative techniques of modern authors who implement Far Eastern theme in designing restaurant environment. The subject of this research is the artistic and decorative approaches in the context of interpretation of authentic Japanese environment. Within the framework of established approaches, the author determines the additional design solution methods. The object of this research is the restaurants of Japanese cuisine that are located in Russia and designed by European authors. The novelty consists in systematization of the key compositional techniques in design of modern restaurants with ethnic concept in Russia. It is established that the leading approach in design is the interpretation of components borrowed from authentic architectural objects and decorative art, as well as formation of associative impressions for reflecting the ethnic theme. The approach based on interpretation of the known by European recipient architectural and decorative techniques of object-spatial environment is dominant, which allows viewing the elements of interior and traditional decorative art as a leading component of authentic culture that undergoes stylization in formation of an artistic image of modern restaurants.
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Shimmura, Takeshi, Syuichi Oura, Kenji Arai, Nobutada Fujii, Tomomi Nonaka, Takeshi Takenaka, and Takashi Tanizaki. "Multiproduct Traditional Japanese Cuisine Restaurant Improves Labor Productivity by Changing Cooking Processes According to Service Product Characteristics." International Journal of Automation Technology 12, no. 4 (July 3, 2018): 449–58. http://dx.doi.org/10.20965/ijat.2018.p0449.
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This study introduces three cooking process improvements for a multiproduct traditional Japanese cuisine restaurant to improve labor productivity and to assess relations between offered process changes and service product characteristics. Restaurant productivity is the lowest among service industries because restaurants are labor-intensive. Therefore, the industry is affected by service product characteristics. Combining line and cell cooking systems, batch cooking using partial freezers, and combining built-to-order and built-to-plan cooking are introduced into actual multiproduct traditional Japanese cuisine restaurants to change cooking operations and improve labor productivity. Results show that all cooking process changes reduce work hours. The correlation coefficient between work hour and sales revenue improved by line and cell cooking, but it is degraded by batch cooking and built-to-order and built-to-plan cooking. Line and cell cooking enhance simultaneity and reduce the influence of perishability because the system adopts hourly work hours to fluctuation of hourly sales by changing cooking systems (line/cell). However, the system does not resolve heterogeneity and intangibility difficulties because the system is intended to resolve quantitative difficulties of cooking operation systems. Batch cooking systems reduce the influence of simultaneity and perishability of service products because the method reduces cooking frequency using partial freezers. Furthermore, the system improves heterogeneity because the restaurant can provide head-chef-made dishes even if the chef is not working at the restaurant. However, the system does not resolve difficulties of intangibility because the system is not designed to improve customers’ subjective evaluation for service. Built-to-order and built-to-plan cooking reduce the respective influences of simultaneity, perishability, and heterogeneity of service products to some degree because built to plan teams also practice batch cooking using partial freezers. However, the system does not resolve the difficulty of intangibility because the system is not intended to improve customers’ subjective evaluation for service.
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KASSA, HAILU, BRIAN HARRINGTON, MICHAEL BISESI, and SADIK KHUDER. "Comparisons of Microbiological Evaluations of Selected Kitchen Areas with Visual Inspections for Preventing Potential Risk of Foodborne Outbreaks in Food Service Operations." Journal of Food Protection 64, no. 4 (April 1, 2001): 509–13. http://dx.doi.org/10.4315/0362-028x-64.4.509.
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Most local health departments utilize visual, but not microbiological, methods when inspecting food service operations. To evaluate the marginal utility of microbial testing for minimizing potential risks of foodborne outbreaks in restaurants, swab samples were taken from handwashing sink faucets, freshly cleaned and sanitized food-contact surfaces, and from cooler or freezer door handles in 70 of 350 category-three(high-risk) food service operations in Toledo, Ohio. The swabs were inoculated onto different selective media, and standard procedures were used to identify pathogenic and nonpathogenic bacteria. Microbiological evaluations of the sampled food service operations were compared with visual inspection reports, using a numeric rating scale. Enteric bacteria (that may indicate fecal contamination) were found on food contact surfaces, on cooler or freezer door handles, and on handwashing sink faucets in 86, 57, and 53% of the food service operations, respectively. Approximately 27, 40, and 33% of the restaurants received visual ratings of very poor to poor, fair, and good to very good, respectively. In comparison, 10, 17, and 73% of the restaurants received microbiological rating scores of very poor to poor, fair, and good to very good, respectively. Restaurants with trained personnel received significantly higher visual rating scores than restaurants without trained personnel (P < 0.01). Although more restaurants received poor rating scores by visual inspection than by microbiological evaluation, the presence of fecal bacteria from different sites in more than 50% of the food service operations indicated that visual inspection alone might not be sufficient for minimizing potential risk for foodborne disease outbreaks. Therefore, we recommend periodic microbiological evaluation of high-risk food service operations, in addition to visual inspection, for minimizing the risk of foodborne disease outbreaks.
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Nordstrom, D. L., and F. DeStefano. "Evaluation of Wisconsin legislation on smoking in restaurants." Tobacco Control 4, no. 2 (June 1, 1995): 125–28. http://dx.doi.org/10.1136/tc.4.2.125.
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LYNCH, ROBERT A., MARGARET L. PHILLIPS, BRENDA L. ELLEDGE, SRIDHAR HANUMANTHAIAH, and DANIEL T. BOATRIGHT. "A Preliminary Evaluation of the Effect of Glove Use by Food Handlers in Fast Food Restaurants." Journal of Food Protection 68, no. 1 (January 1, 2005): 187–90. http://dx.doi.org/10.4315/0362-028x-68.1.187.
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A study was conducted to determine whether the levels of selected microorganisms differed on foods handled by gloved and bare hands at fast food restaurants. Three hundred seventy-one plain flour tortillas were purchased from fast food restaurants and analyzed for Staphylococcus aureus, Escherichia coli, Klebsiella sp., coliform bacteria, and heterotrophic plate count bacteria. Approximately 46% of the samples were handled by workers wearing gloves compared with 52% of samples with bare hand contact. Coliform bacteria were found in 9.6% of samples handled by gloved workers and 4.4% of samples handled by bare hands, although this difference was not statistically significant. The distribution of heterotrophic plate count bacteria, a general measure of hygiene, was also higher in samples handled by gloved workers in one restaurant chain. The presence of E. coli, Klebsiella sp., and S. aureus was detected in one, two, and eight samples, respectively, and there were no significant differences between samples handled by gloved or bare hands. Neither direct contact of the tortilla with the food preparation surface nor gender of the worker affected the level of any organism tested. The observed tendency of food workers to wear the same pair of gloves for extended periods and complacency might account for the apparent failure of gloves to reduce or prevent bacterial contamination. The results further suggest that glove use might be counterproductive because workers might wash their hands less frequently when gloved.
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Moreno, Pilar, and Pilar Tejada. "Reviewing the progress of information and communication technology in the restaurant industry." Journal of Hospitality and Tourism Technology 10, no. 4 (November 27, 2019): 673–88. http://dx.doi.org/10.1108/jhtt-07-2018-0072.
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Purpose The purpose of this study is to identify the progress of research of information and communication technologies (ICT) in the restaurant industry. More specifically, this paper reviews the main academic contributions from the area of hospitality and tourism over the past 18 years by addressing the adoption and implementation of ICT in restaurant activities. Design/methodology/approach This study analyses 68 full-length ICT research articles that were published in the period 2000-2018 in 29 journals (with Science Journal Citation Reports or Scimago Journal Rankings impact) and eight subject areas. Findings The review reveals a number of significant findings. It highlights the scarcity of contributions within academic research related to the area of hospitality and tourism focused on addressing the issue of ICT in restaurants. Moreover, and predictably, several dimensions clearly emerge from the consumer and supply perspectives as being the most prominent. On the one hand, the adoption of ICT has changed the behaviour of consumers in at least three dimensions: information search and evaluation of alternatives purchase decision and post-purchase behaviour. On the other hand, ICT has revolutionised the core business areas of restaurants by dramatically transforming the following areas: operational and strategic management, marketing and Web design, customer services, security, food and nutrition and human resources. Originality/value Given the fact that ICT in the restaurant industry remains a largely unexplored subject, this paper can offer a useful tool for researchers who pursue advances in this field, by providing an overview that outlines the main aspects that need further research.
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Salepci, Banu. "Evaluation of Tobacco Control Law at Cafe’ and Restaurants." Eurasian Journal of Pulmonology 17, no. 1 (April 10, 2015): 73–74. http://dx.doi.org/10.5152/ejp.2015.25733.
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Ozcebe, Hilal, Burcu Kucuk Bicer, Nazmi Bilir, Sema Attila, Hakan Dogruel, Burcin Kaya, Mahmut Cesur, et al. "Evaluation of Tobacco Control Law at Cafe’ and Restaurants." Eurasian Journal of Pulmonology 17, no. 1 (April 10, 2015): 42–48. http://dx.doi.org/10.5152/ejp.2015.70037.
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McAdams, Bruce, Mike von Massow, Monica Gallant, and Mychal-Ann Hayhoe. "A cross industry evaluation of food waste in restaurants." Journal of Foodservice Business Research 22, no. 5 (June 27, 2019): 449–66. http://dx.doi.org/10.1080/15378020.2019.1637220.
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von Massow, Mike, and Bruce McAdams. "Table Scraps: An Evaluation of Plate Waste in Restaurants." Journal of Foodservice Business Research 18, no. 5 (October 20, 2015): 437–53. http://dx.doi.org/10.1080/15378020.2015.1093451.
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Shytikova, Tetiana, and Mykola Ignatyshyn. "EVALUATION OF RESTAURANT ACTIVITY OF CITIES AND DISTRICTS OF THE ZAKARPATTIA OBLAST BY THE HIERARCHY ANALYSIS METHOD." Scientific Bulletin of Mukachevo State University. Series “Economics” 1(13) (2020): 175–83. http://dx.doi.org/10.31339/2313-8114-2020-1(13)-175-183.
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The comparative assessment of the results of restaurant enterprises’ activities of towns and districts of Zakarpattia Oblast has been done with the use of the Saati method for the last quarter of 2017 and 2018. The aim of the research is to build a hierarchical model for evaluating the performance of restaurants for the provision of portable food services in towns and regions using statistical indicators such as «The quantity of enterprises» and «The scope of provided services» Серія Економіка. Випуск 1(13) 183 over a certain period. The hierarchy analysis method has been chosen for evaluation due to its multipurposeness, as it can be used not only to analyze and compare the state of the industry or an individual enterprise, but also to make more complex managerial decisions and to forecast the situation. The conducted research with the use of this method has allowed to get an estimation of activity of restaurant businesses by integrating several indicators, to identify those criteria, which will allow to make the right managerial decisions on improving the effectiveness of management policy in the region, to identify depressed areas that need investment and state regulation. The scientific novelty lies in building a hierarchical model for evaluating the performance of restaurant businesses using fully matched pairwise comparison matrices obtained by transforming economic performance indicators into dimensionless criteria for Thomas Saati's hierarchical model. Hierarchy analysis has allowed to rank towns and districts by quantitatively assessing the level of efficiency of the restaurant industry, to identify those criteria, which will allow to make the right managerial decisions to improve the efficiency of the restaurant industry in cities and districts of the region. Keywords: industrial policy, industrial potential, hierarchy analysis method, industrial activity criterion,hierarchical model, Thomas Saati model.
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binti Mustafa, Nur Amalina, Muhammad Ashraf bin Redzuan, Muhamad Hazim bin Zuraimi, Muhamad Shuhaimi bin Shuib, Shahnaz Majeed, Farheen Sami, Vishal Badgujar, and Mohammed Tahir Ansari. "Evaluation of Microbial Load from Canned Soya Milk Drinks in Malaysia." Research in Pharmacy and Health Sciences 2, no. 1 (February 15, 2016): 22–25. http://dx.doi.org/10.32463/rphs.2016.v02i01.04.
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Objective: Owing to the habit of consuming ready food among the citizens of Malaysia a study was conducted to evaluate 20 samples of canned soya milk for the presence of possible microbial content. The samples were collected randomly from shopping malls, restaurants and kiosk in Ipoh Malaysia. Methods: All samples collected across Ipoh, were subjected to test for presence bacteria in nutrient agar, blood agar and macConkey media. The possible microbial load was swapped from surface and soya milk content with a sterile cotton and streaked on nutrient agar, blood agar and macConkey culture media. The streaked petri plates were incubated for 48 hours at 37oC. Results: The study revealed negative microbial growth in all except two samples from the surface and soya milk content collected from a restaurant in nutrient agar and blood agar medium. The presence of microbes was conformed as gram positive staphylococcus sp. through gram staining. The positive growth may be imputed to poor storage condition at the restaurant. Conclusion: It can be computed from the study that the majority of the samples were free from bacterial growth, suggesting strong in house quality control mechanism at the processing unit and exquisite storage conditions in malls and kiosk suggesting that soya milk available in malls and kiosk are fit for human consumption.
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Abdelhadi, Abdelhakim. "Using lean manufacturing as service quality benchmark evaluation measure." International Journal of Lean Six Sigma 7, no. 1 (March 7, 2016): 25–34. http://dx.doi.org/10.1108/ijlss-02-2015-0003.
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Purpose – A lean manufacturing metric called Takt time is used as a benchmark evaluation measure to evaluate service quality at fast food restaurants. The metric is applied to find the relative efficiency between three fast food restaurants belonging to different chains. The purpose of this paper is to help guide management through ways to improve customer service and increase performance. Design/methodology/approach – The customer lead time (the time taken by a customer from arrival at the service queue until their order is fulfilled) is the focus of this study. Takt time is used to find the relative efficiency of service time between three fast food restaurants. Findings – It is shown that Takt time can be used effectively to measure the level of efficiency of the services provided. It measures the relative efficiency and identifies bottlenecks among different entities providing the same services. Practical implications – The results can be used as a guide to rank the efficiency of the length of service time of different entities by taking the whole system into consideration rather than just measuring and comparing the service time itself between the entities. The results show the effectiveness of using lean manufacturing practices in pinpointing the relative inefficiencies between different service provider facilities. Originality/value – This research presents a procedure to measure relative efficiency between different service providers to enhance their services. It can be applied to any service management systems that deal directly with walk-in customers.
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Bertan, Serkan. "The Evaluation of michelin star restaurantsMichelin yıldızlı restoran işletmelerinin değerlendirilmesi." Journal of Human Sciences 13, no. 2 (August 3, 2016): 3221. http://dx.doi.org/10.14687/jhs.v13i2.3886.
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The purpose of this study is to examine online reviews on michelin star restaurants in terms of which vary according to the user to be useful and to evaluate the factors affecting the overall assessment. For this aim, the online reviews about michelin star restaurants on the website TripAdvisor are examined. Among 32.225 online user reviews in total, 3.622 reviews are analyzed. Considering online reviews with regard to michelin star restaurants, it is concluded that reviews with more helpful than three and three are more negative towards the value, atmosphere, food, service and overall evaluation. When the relationship between overall evaluation and value, atmosphere, food, service is inspected, it is seen that value is the variable that describes the overall evaluation best and then food comes second, third is atmosphere. ÖzetBu çalışmada, michelin yıldızlı restoran yorumlarının, kullanıcılara faydalı olmalarına göre farklılık gösterip göstermediği araştırılmış ve genel değerlendirmeyi etkileyen faktörler incelenmiştir. Bu amaca yönelik olarak, TripAdvisor seyahat yorum sitesinde üç yıldızlı Michelin restoranlarına ait online yorumlar ele alınmıştır. Yorum sayısı 50’nin altında olan restoranların yorumları araştırmaya dâhil edilmemiş ve sadece İngilizce yazılan yorumlar ele alınmıştır. Bu kriterler dikkate alınarak 3 yıldızlı michelin restoran işletmesine ait 32.225 yorumdan sadece 3.622 tüketici yorumu incelenmiştir. İncelenen yorumlara göre; üç ve üçten daha fazla faydalı olan yorumları yazanlar michelin yıldızlı restoranların değerini, atmosferini, hizmetini, yemeklerini ve genelinde daha olumsuz yaklaşmaktadır. Michelin yıldızlı restoranların genel değerlendirilmesini, en iyi açıklayan değişkenin değer olduğu, sonra yemeğin geldiği daha sonra atmosferin geldiği görülmektedir.
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Chung, Wayne, and Stephanie Young. "Evaluation of a chemical dissolved air flotation system for the treatment of restaurant dishwasher effluent." Canadian Journal of Civil Engineering 40, no. 12 (December 2013): 1164–72. http://dx.doi.org/10.1139/cjce-2012-0357.
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Restaurant dishwashers consume a large quantity of fresh water and produce significant amounts of high strength oily wastewater which may cause serious problems when discharged into the sewer. An analysis of restaurant dishwasher effluent (RDE) from a busy upscale restaurant identified high levels of oil and grease, chemical oxygen demand (COD), biochemical oxygen demand (BOD), alkalinity, pH, and chlorine, but low levels of nitrogen and phosphorus. In this study, RDE was treated using an internationally patented chemical dissolved air flotation (chemical DAF) system. The chemical DAF system was designed so that coagulation, flocculation, and flotation processes could be carried out within the same reactor. The treatment system is therefore small and compact and suitable for use in restaurants where space is limited. The treatment performance of the chemical DAF was evaluated by determining optimal process conditions, contaminant removal efficiencies, and residual contaminant concentrations. It was found that removal efficiencies of 98.90%, 93.16%, 98.68%, 90.04%, and 88.20% could be achieved under optimal process conditions for turbidity, oil, TSS, BOD5, and COD, respectively. Total coliform and E. coli were not detected in either the raw dishwasher effluent or the treated dishwasher effluent due to the use of sodium hypochlorite as a dishwashing sanitizer. Water quality of the treated effluent met the criteria put forth in the Canadian Guidelines for Domestic Reclaimed Water for Use in Toilet and Urinal Flushing, with the exception of BOD5. Present findings suggest that chemical DAF is a promising treatment process for the removal of contaminants from restaurant dishwasher effluent.
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Kim, Og Yeon, Sunhee Seo, and Vieta Annisa Nurhidayati. "Scale to measure tourist value of destination restaurant service." International Journal of Contemporary Hospitality Management 31, no. 7 (July 8, 2019): 2827–44. http://dx.doi.org/10.1108/ijchm-05-2018-0443.
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Purpose The purpose of this study is to develop a measurement scale to explain how international tourists, as consumers at destination restaurants, evaluate their dining experiences. Design/methodology/approach The measurement scale was developed using a three-stage process: initial item generation, scale development and scale evaluation. A total of 369 self-administered questionnaires validated the developed scale. Findings The results showed five dimensions of value of destination restaurant services: service quality value, authentic experience value, emotional experience value, social value and utility value. The scale, comprising 40 items, was reliable and valid for assessing the value of destination restaurant services. Research limitations/implications This scale revealed new items that help explain the value of various destination restaurant services among international tourists. The developed scale could be used to extend the research model with antecedents of value and consequences of value for destination restaurant services. Practical implications Considering the popularity of food tourism among international tourists, the developed scale should be useful in assessing how tourists value destination restaurant services, thereby helping restaurant managers create effective marketing strategies. Originality/value This study contributes with a new, reliable and valid measurement scale that was specifically developed to address the unique value of destination restaurant services.