Relevant bibliographies by topics / Social dining

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Academic literature on the topic 'Social dining'

Author: Grafiati

Published: 4 June 2021

Last updated: 11 February 2022

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Journal articles on the topic "Social dining"

Lin, Pearl MC, Chihyung Michael Ok, and Wai Ching Au. "Tourists’ private social dining experiences." Tourist Studies 21, no. 2 (January 7, 2021): 278–99. http://dx.doi.org/10.1177/1468797620986088.

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While private social dining has emerged as a new activity in the sharing economy, associated research is limited. This study aims to conceptualize tourists’ private social dining experiences by incorporating the concept of the experience economy with the sharing economy. Thematic analysis of 29 interviews unveiled a hierarchical framework, beginning with a personalized experience and leading to sensory experience before ending with emotional experience in private social dining settings. Seven identified emotional experiential domains were then situated within a four-quadrant framework to address how private social dining can enrich the four original experiential domains of the experience economy (i.e. entertainment, education, esthetic, and escapism) to trigger tourists’ emotional pleasure. These results lay a theoretical foundation for future studies and provide practical implications for the development of food tourism.

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Mhasawade, Vishwali, Anas Elghafari, Dustin T. Duncan, and Rumi Chunara. "Role of the Built and Online Social Environments on Expression of Dining on Instagram." International Journal of Environmental Research and Public Health 17, no. 3 (January 23, 2020): 735. http://dx.doi.org/10.3390/ijerph17030735.

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Online social communities are becoming windows for learning more about the health of populations, through information about our health-related behaviors and outcomes from daily life. At the same time, just as public health data and theory has shown that aspects of the built environment can affect our health-related behaviors and outcomes, it is also possible that online social environments (e.g., posts and other attributes of our online social networks) can also shape facets of our life. Given the important role of the online environment in public health research and implications, factors which contribute to the generation of such data must be well understood. Here we study the role of the built and online social environments in the expression of dining on Instagram in Abu Dhabi; a ubiquitous social media platform, city with a vibrant dining culture, and a topic (food posts) which has been studied in relation to public health outcomes. Our study uses available data on user Instagram profiles and their Instagram networks, as well as the local food environment measured through the dining types (e.g., casual dining restaurants, food court restaurants, lounges etc.) by neighborhood. We find evidence that factors of the online social environment (profiles that post about dining versus profiles that do not post about dining) have different influences on the relationship between a user’s built environment and the social dining expression, with effects also varying by dining types in the environment and time of day. We examine the mechanism of the relationships via moderation and mediation analyses. Overall, this study provides evidence that the interplay of online and built environments depend on attributes of said environments and can also vary by time of day. We discuss implications of this synergy for precisely-targeting public health interventions, as well as on using online data for public health research.

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Wardono, Prabu, Haruo Hibino, and Shinichi Koyama. "Effects of Restaurant Interior Elements on Social Dining Behavior." Asian Journal of Environment-Behaviour Studies 2, no. 4 (July 1, 2017): 43–53. http://dx.doi.org/10.21834/aje-bs.v2i4.209.

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Today’s customers tend to select eating-places to satisfy pleasures through experiential socialization. This study explores how colors, lighting and décor have effects on customers’ perceived social, emotional and behavioral intention on social dining occasions. The experimental method is used and 162 senior students are involved. The results show that the restaurant with monochromatic color scheme, dim lighting and plain décors yield a statistically significant difference on the entire dependent variables with almost any other interior conditions observed on romantic dining, as opposed to that in the case of casual dining. Further research on subtler and diverse dimensions of interior element is suggested to enrich previous findings. Keywords: Interior elements, perceived sociability, emotion, social dining behaviour. eISSN 2514-751X © 2017 The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.

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Kapetanios Meir, Natalie. "“A FASHIONABLE DINNER IS ARRANGED AS FOLLOWS”: VICTORIAN DINING TAXONOMIES." Victorian Literature and Culture 33, no. 1 (March 2005): 133–48. http://dx.doi.org/10.1017/s1060150305000768.

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OVER THE COURSE OF THE NINETEENTH CENTURY, England saw the publication of numerous social instruction handbooks, household manuals, cookery books, and restaurant guides focusing on the proper methods for dining. These dining handbooks provide a systematic account of the most minute details for both attending and hosting a dinner party, including such information as how to word the invitations, ornament the table, order the courses, or arrange guests according to precedence. To the extent that formal dining becomes standardized in the conduct literature, a dining taxonomy begins to emerge–a classificatory system whereby formerly idiosyncratic aspects of this social experience are codified, or reduced to a code, and routinized, or rendered routine. While the content of handbooks (the social conventions) is arranged into a taxonomy, something more interesting can be seen to appear as well: conventions for the dining taxonomy itself. That is, within the large body of Victorian dining handbooks, there is not only a striking repetition of content from one handbook to the next, but also a repetition of narrative styles, patterns, and devices that imply that the procedures under discussion are universal phenomena, divorced from human agency, interpretation, and variable social circumstances. In other words, these handbooks render the conventions natural.

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Bufquin, Diego, Robin DiPietro, Marissa Orlowski, and Charles Partlow. "Social evaluations of restaurant managers." International Journal of Contemporary Hospitality Management 30, no. 3 (March 19, 2018): 1827–44. http://dx.doi.org/10.1108/ijchm-11-2016-0617.

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Purpose This paper aims to examine the effects of restaurant managers’ warmth and competence on employees’ turnover intentions mediated by job satisfaction and organizational commitment. The study aims to enhance existing literature related to the influence of social perceptions that casual dining restaurant employees may adopt regarding their restaurant managers. Design/methodology/approach The data came from 781 employees of a large US-based casual dining restaurant franchise group that owned 43 restaurants. Exploratory and confirmatory factor analyses were performed, followed by multilevel path and post hoc mediation analyses, to assess the effects of the proposed model. Findings Results demonstrated that managers’ warmth and competence represented a single factor, instead of two distinct constructs, thus contradicting several sociopsychological studies. Moreover, managers’ warmth and competence had an indirect influence on employees’ turnover intentions through both job satisfaction and organizational commitment. Practical implications Knowing that employees develop improved job attitudes and lower turnover intentions when they evaluate their managers as warm and competent individuals, restaurant operators should focus on both of these social characteristics when designing interviewing processes, management training, and performance appraisal programs. Originality/value By studying a casual dining restaurant franchise group that operates a single brand, thus minimizing variation in policies and procedures, this paper fulfills an identified need to examine two fundamental social dimensions that people often use in professional settings, and which have not been vastly studied in organizational behavior or hospitality literature.

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Heidarzadeh Hanzaee, Kambiz, and Fariba Esmaeilpour. "Effect of restaurant reward programs on customers’ loyalty: evidence from Iran." Journal of Islamic Marketing 8, no. 1 (March 6, 2017): 140–55. http://dx.doi.org/10.1108/jima-11-2015-0085.

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Purpose The purpose of this paper is to examine how the moderating effect of restaurant type (fast food versus casual dining) affects the Generation Y’s customers’ reaction to reward time redemption (immediate versus delayed) and reward type (economic versus social). Design/methodology/approach A 2 × 2 × 2 full-factorial, randomized, between-subject experimental design is conducted to test the research framework. The treatment groups are different from each other by manipulating reward type, reward timing and restaurant type through eight different scenario exposures. Findings The findings of the study reveal that the loyalty is significantly higher for immediate than delayed rewards in the both examined restaurant segments. In the casual dining restaurant segment, the effect of rewards increases for social rewards more than economic ones. On the other hand, for fast food restaurant context, there is no difference in the effect of reward type, whether they are economic or social. Research limitations/implications Due to the limitations of fine dining restaurants in Iran, the present study consists of only two types of restaurants (fast food vs casual dining). Originality/value This study aims to contribute towards the understanding how restaurant type (fast food versus casual dining) affects the impact of restaurant reward programs on the loyalty of Generation Y’s customers.

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North, Adrian C., and David J. Hargreaves. "Responses to Music in a Dining Area1." Journal of Applied Social Psychology 26, no. 6 (March 1996): 491–501. http://dx.doi.org/10.1111/j.1559-1816.1996.tb02727.x.

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Radic, Aleksandar, Michael Lück, Amr Al-Ansi, Bee-Lia Chua, Sabrina Seeler, António Raposo, Jinkyung Jenny Kim, and Heesup Han. "To Dine, or Not to Dine on a Cruise Ship in the Time of the COVID-19 Pandemic: The Tripartite Approach towards an Understanding of Behavioral Intentions among Female Passengers." Sustainability 13, no. 5 (February 26, 2021): 2516. http://dx.doi.org/10.3390/su13052516.

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Given that cruise line companies are rushing to restart their operations with modified dining services, the aim of this research is to establish a conceptual framework that precisely outlines female passengers’ behavioral intentions towards dining on cruise ships in the time of the COVID-19 crisis. It does so by extending the theory of reasoned action (TRA) by including the social servicescape of the cruise ship dining experiencescape (stimulus-organism-response (S-O-R) paradigm) and perceived health risk from COVID-19 (the prospect theory). The developed theoretical framework based on this tripartite approach has predictive power for intentions. Its effectiveness and comprehensiveness are also demonstrated. Despite the positive effect of the social servicescape on attitude and emotions and the positive attitude of female cruise travelers, the negative effect of the perceived health risk from COVID-19 appears to be the dominant factor that ultimately discourages the behavioral intentions of female cruise passengers towards dining on a cruise ship in the time of the COVID-19 pandemic. The present research provides a crucial guiding framework that helps cruise academics and operators to maximize existing and potential passengers’ favorable decisions and behaviors for cruise ship dining.

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Martin, Darius D., Adam C. Wright, and John M. Krieg. "Social networks and college performance: Evidence from dining data." Economics of Education Review 79 (December 2020): 102063. http://dx.doi.org/10.1016/j.econedurev.2020.102063.

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Gao, Rong, Hua Ma, Hongmei Ma, and Jiahui Li. "Impacts of Different Air Pollutants on Dining-Out Activities and Satisfaction of Urban and Suburban Residents." Sustainability 12, no. 7 (March 31, 2020): 2746. http://dx.doi.org/10.3390/su12072746.

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Air pollution has become a global environmental problem that directly affects the living quality of city residents. It not only does damages to the physical health of the human body but also has adverse effects on mood, outdoor activities, and social interactions, which further reduces the vitality of the city. Dining out is an important way of social interaction for city residents. Using Beijing as an example, this paper aims to study the impacts of different air pollutants on dining-out activities and satisfaction of urban and suburban residents. The results show that: (1) Air pollution can significantly reduce dining-out frequency and satisfaction; (2) Due to differences in environmental and health awareness, the impact of air pollution on dining-out behaviors varies among urban and suburban residents; and (3) O3 pollution has a greater emotional impact on suburban residents than urban residents, possibly because of the differences in defense strategies and levels of pollution exposure in the workplace. The findings imply that improving air quality can obtain not only health benefits but also long-term social and economic vitality. The publicity of environment and health information should be strengthened on key urban air pollutants, especially on particulate matter and O3, and on disadvantaged groups to enhance environmental justice.

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Dissertations / Theses on the topic "Social dining"

Abu, Bakar Ainul Zakiah. "Dining at continuing care retirement communities: a social interaction view." Diss., Kansas State University, 2012. http://hdl.handle.net/2097/15168.

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Doctor of Philosophy
Department of Hospitality Management and Dietetics
Deborah Canter
Chihyung Ok
As the number of older adults increases so does the demand for housing and personal care needs. The continuing care retirement community is unique from other senior care facilities as it provides a continuum of housing and care that caters towards an individual’s need. Foodservice is often utilized to attract older adults into retirement facilities. Such service would give residents additional opportunities to socialize with service workers as well as other patrons of the restaurant. Yet, few studies have focused on the roles of food and dining service on resident’s satisfaction with foodservice and their quality of life. Study 1 examined the relationships between residents’ perception of individual customer orientation of service employee dimensions: technical skills, social skills, motivation, and decision-making authority, with relational benefits, satisfaction and subsequent behavioral outcomes: repurchase intention and word-of-mouth. Study 2 explored the moderating effects of resident’s activity involvement and food involvement on the relationships between rapport, dining-need satisfaction and resident’s quality of life. To achieve the objectives of these studies, 412 continuing care retirement community residents from five facilities completed a self-report questionnaire. Of these, 354 were used in study 1 and study 2. Findings of the structural equation modeling (Study 1) suggested that resident’s perception of foodservice employee’s technical skills, social skills and motivation were important determinants of confidence and social benefits that led to residents’ overall satisfaction with foodservice. Satisfied resident-consumer is likely to engage in word-of-mouth and repurchase intention. Results of hierarchical multiple regressions (Study 2) revealed that perceived rapport and resident’s dining-need satisfaction are positively related to resident’s quality of life. This study also found that activity involvement and food involvement moderated the relationships between rapport and dining-need satisfaction with quality of life respectively. That is, the more involved resident has an improved quality of life.

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Szukalski, John A. "The greatly subversive banquet a social-science and literary examination of Luke 14:15-24 /." Theological Research Exchange Network (TREN), 1998. http://www.tren.com.

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Bower, Hannah Blythe. "Waging a Living in Casual Dining Restaurant Chains." Digital Commons @ East Tennessee State University, 2012. https://dc.etsu.edu/etd/1511.

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Through in-depth interviews with 14 restaurant servers who worked in "casual dining" restaurant chains, this study explores service work and servers' perceptions of restaurant culture. Interactions between servers and customers are examined through the lens of servers' personal experiences. The analysis of interview data focus on how servers understand their role, how "casual dining" restaurant chains try to avoid the appearance of fast food outlets, and how "the customer is always right" slogan affects servers and customers. As a response to difficult and inflexible structural conditions present in restaurant work, servers establish short-lived camaraderie with each other through games, harassment, and deriding low-status customers to get through their shifts. The thesis closes by examining possible ways to combat the effects of this exploitative industry on servers.

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Komaromi, Haque Judit. "Synchronized Dining Tangible mediated communication for remote commensality." Thesis, Malmö högskola, Fakulteten för kultur och samhälle (KS), 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-21898.

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This thesis discusses commensality as a significant social activity, that helps to maintain and strengthen social bonds. It also examines the sense of touch as a communication channel, and provides an insight to how it can be used to communicate affect. Touch as contextualized medium and its relevance to interaction design is investigated. Based on studies made in psychology, physiology, sociology and communication it aims to find an answer to the question: ”How may we create togetherness -with the help of an interactive device- between loved ones separated by distance during dining, through remote communication?” In order to meet the objectives of the above question this research followed the Research Through Design methodology, with series of workshops and prototyping sessions.

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Hansford, Emily. "The Role of Social Support Systems in the Advancement of Professional Chefs." Digital Archive @ GSU, 2011. http://digitalarchive.gsu.edu/anthro_theses/50.

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The professional fine dining kitchen has predominately been the domain of male chefs. The purpose of this study was to look at what factors affect chefs, especially female chefs, in the development of their professional careers. I interviewed 12 professional female chefs and five male chefs in New York City and Atlanta, in various stages of their careers, in order to gain a better understanding of the difficulties faced by chefs. Through my research I learned that although women face devaluation from their male coworkers, they also face stigmatization from their female coworkers. This research provides insight into changes that need to be made in order for women to more successfully navigate the culinary industry as well as women in other male-dominated professions.

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Sigurjonsdottir, Edda Kristin. "Sit, Eat, Drink, Talk, Laugh – Dining and Mixed Media." Thesis, Malmö högskola, Fakulteten för kultur och samhälle (KS), 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-23378.

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Sit, Eat, Drink, Talk, Laugh – Dining and Mixed Media, is an exploratory study of qualities in everyday life and challenges people to enjoy the qualities of mundanity. Seeking inspiration in ethnographic studies, field work was conducted in domestic settings, returning an extensive body of material to work from. The study challenges people to absorb the moment, reflect and enjoy, rather than pacing through a lifetime, with a constant focus on the future instead of the present. This work takes a starting point in food and dining as a social activity, where interactive sound and a reference to online social media is explored through two interventions. The results of these are discussed with central findings around food and dining in the area of sociology, the use of sound in ambient computing and on a higher level around the topic of temporality.

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Albus, Heidi. "The Effects of Corporate Social Responsibility on Service Recovery Evaluations in Casual Dining Restaurants." Master's thesis, University of Central Florida, 2012. http://digital.library.ucf.edu/cdm/ref/collection/ETD/id/5095.

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

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Jackson, Victoria Ann. "The material culture and social practice of dining in England, c.1550-c.1670." Thesis, University of Birmingham, 2015. http://etheses.bham.ac.uk//id/eprint/5839/.

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This thesis provides the first sustained study of the material culture of dining among the gentry and ‘middling sort’ in early modern England. It focuses on the religious and ritual significance of the shared dining experience, interrogating the role objects played in engendering domestic commensality. The project establishes that through their material properties and ritualized uses, objects such as salt-cellars, eating utensils and banqueting trenchers, were essential instruments in the construction and communication of personal and social identities. I argue that developments in the material paraphernalia of dining functioned to create a sense of continuity and community during this period of profound religious and social change. Chapter One applies the anthropological theory of ‘distributed personhood’ to salt-cellars, offering new insights into why salts were considered particularly effective objects for conveying identity. Chapter Two draws connections between eating utensils and significant moments in the life cycle and argues that utensils could have strong ‘personal’ associations, which commemorated essential rites of passage and functioned as perpetual reminders of familial ties. Chapter Three investigates banqueting trenchers as tools for sociability and collective spiritual contemplation and examines how their visual and material qualities required a specific ‘performance’ from diners. As a whole, the thesis provides a framework for interpreting a neglected body of historical artefacts and it contributes new knowledge about how specific types of crafted objects communicated identity within the context of ritualized social activities.

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Arvidsson, Linus, and Milton Ramsin. "Utbildad; är det viktigt? : Akademisk utbildning inom ett praktiskt yrke." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-68927.

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Lim, Sylvia S. "Obesity and dining out: An exploration of dietary trends in urban Malaysia." Scholar Commons, 2014. https://scholarcommons.usf.edu/etd/5061.

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Economic growth has spurred rapid urbanization in Malaysia and triggered changes in diet, lifestyle, and disease trends. National studies show that a third of Malaysia's population is overweight/obese while household expenditures on dining out grow. In metropolitan Kuala Lumpur (KL), residents navigate concepts of nutrition, body weight, and health as they dine out. Using the biocultural framework, this study examined links between body weight, diet, income, street food consumption, and nutritional knowledge through the perspectives of consumers and vendors. Altogether, 77 participants were recruited for this three-phase research. In the first phase, a survey was administered to 60 participants recruited at street food sites around KL. In the second phase, semi-structured interviews, anthropometry, and diet recalls were conducted on 13 participants. Finally, semi-structured interviews and observations were carried out on four street food vendors at their places of business. Though the findings in this research did not show statistical relationships between body weight status, income, and dining out in KL, telling diet and lifestyle trends emerged. Work mediates the lives of participants, often dictating their diet and capacity to engage in physical activity. Though most female participants work, they still bear the expectations of meal provisioning. These factors encourage the consumption of food away from home, and the commercialization and gentrification of the local street food industry. When viewed critically through the biocultural framework, these observations support the idea that trade liberalization and domestic economic policies have induced demographic changes, household transformations, and dietary adaptations among urban dwellers in KL.

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Books on the topic "Social dining"

1939-, Senderens Alain, and Naudin Jean-Bernard, eds. Dining with Proust. London: Ebury, 1992.

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1939-, Senderens Alain, and Naudin Jean-Bernard, eds. Dining with Proust. New York: Random House, 1992.

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Dining with Pharisees. Collegeville, Minn: Liturgical Press, 2004.

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Welsh, Thomas G. Classic restaurants of Youngstown: Steel Town dining. Charleston, SC: History Press, 2014.

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Dining at the lineman's shack. Tucson: University of Arizona Press, 2003.

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Dining out: A sociology of modern manners. New York: New York University Press, 1989.

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Dining out: A sociology of modern manners. Cambridge: Polity, 1989.

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Dining posture in ancient Rome: Bodies, values, and status. Princeton, NJ: Princeton University Press, 2006.

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ill, Leishman Thomas R., ed. Dating, dining, dancing, and other teen dilemmas. Salt Lake City, Utah: Bookcraft, 1994.

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Roller, Matthew B. Dining posture in ancient Rome: Bodies, values, and status. Princeton, N.J: Princeton University Press, 2006.

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Book chapters on the topic "Social dining"

Youssef, Khaoula, P. Ravindra S. De Silva, and Michio Okada. "Sociable Dining Table: Incremental Meaning Acquisition Based on Mutual Adaptation Process." In Social Robotics, 206–16. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-11973-1_21.

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Nicholls, C. S., and Marrack Goulding. "The Bursary, Dining Hall, Buttery and Social Life." In The History of St Antony’s College, Oxford, 1950–2000, 199–219. London: Palgrave Macmillan UK, 2000. http://dx.doi.org/10.1057/9780230598836_12.

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Nakhata, Chinintorn. "Embarrassment During Social Coupon-Redemption in Sit-Down Dining Restaurants: Antecedents and Consequences." In Developments in Marketing Science: Proceedings of the Academy of Marketing Science, 7. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-10951-0_4.

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Argueta, Diego, Yu-Ta Lu, Jing Ma, Diego Rodriguez, Yuan-Hung Yang, Thomas Phan, and Won Jeon. "Enhancing the Restaurant Dining Experience with an NFC-Enabled Mobile User Interface." In Lecture Notes of the Institute for Computer Sciences, Social Informatics and Telecommunications Engineering, 314–21. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-05452-0_29.

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Baatsen, Inneke. "In Haste for Better Taste?: The Social Effects of Changing Dining Cultures in Fifteenth- and Sixteenth-Century Bruges." In Studies in European Urban History (1100-1800), 289–307. Turnhout, Belgium: Brepols Publishers, 2020. http://dx.doi.org/10.1484/m.seuh-eb.5.120451.

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Afary, Janet. "Rowshan fekran-e dini [new religious thinkers] and the institution of velayat-e faqih." In The Routledge International Handbook of Contemporary Muslim Socio-Political Thought, 329–41. London: Routledge, 2021. http://dx.doi.org/10.4324/9781003143826-30.

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"Dining out." In The social significance of dining out. Manchester University Press, 2020. http://dx.doi.org/10.7765/9781526134769.00008.

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"Patterns of dining out." In The social significance of dining out. Manchester University Press, 2020. http://dx.doi.org/10.7765/9781526134769.00011.

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"Front matter." In The social significance of dining out. Manchester University Press, 2020. http://dx.doi.org/10.7765/9781526134769.00001.

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"Contents." In The social significance of dining out. Manchester University Press, 2020. http://dx.doi.org/10.7765/9781526134769.00002.

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Conference papers on the topic "Social dining"

Maharlika, Febry. "The Dining Experience at the Pool-themed Restaurant." In Proceedings of the International Conference on Business, Economic, Social Science, and Humanities – Humanities and Social Sciences Track (ICOBEST-HSS 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/assehr.k.200108.025.

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Soon Nyean Cheong, May Hui Tze Yeong, Jia Jia Neoh, Chun Yee Teh, and Wen Jiun Yap. "Enriching dining experience with the multi-touchable entertainment applications." In 2010 International Conference on Science and Social Research (CSSR). IEEE, 2010. http://dx.doi.org/10.1109/cssr.2010.5773803.

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Cheng, Ling-Erl, Chao-Hsuing Tseng, and Chun-Lin Lu. "Design of Interactive e-Care Dining Table for Smart Kitchen." In 2010 International Conference on Computational Aspects of Social Networks (CASoN 2010). IEEE, 2010. http://dx.doi.org/10.1109/cason.2010.47.

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She, James, Anna Vassilovski, and Alvin Hon. "What Cuisine Do You Like?: Improving Dining Preference Prediction through Physical Social Locations." In 2012 IEEE International Conference on Green Computing and Communications (GreenCom). IEEE, 2012. http://dx.doi.org/10.1109/greencom.2012.72.

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Tjandra, Pauline, Sri Fariyanti Pane, and Anastasia Cinthya Gani. "The Application of Design Elements on All-Day Dining Restaurant at Pullman Vimala Hills." In International Conference on Economics, Business, Social, and Humanities (ICEBSH 2021). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/assehr.k.210805.093.

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Stewart, Noral D., and Joseph F. Bridger. "Comprehensive multi-variable analysis of signal-to-noise ratio in dining and social spaces." In 179th Meeting of the Acoustical Society of America. ASA, 2020. http://dx.doi.org/10.1121/2.0001338.

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CHUI, KONG. "An Exploratory Study on The Influence of Color on Appetite Sensation in a Dining Environment." In Eighth Intl. Conf. On Advances In Economics Social Science and Human Behaviour Study ESSHBS 2018. Institute of Research Engineers and Doctors, 2018. http://dx.doi.org/10.15224/978-1-63248-156-6-17.

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Taneja, Anu, Prashant Gupta, Aayush Garg, Akhil Bansal, Kawal Preet Grewal, and Anuja Arora. "Social graph based location recommendation using users' behavior: By locating the best route and dining in best restaurant." In 2016 Fourth International Conference on Parallel, Distributed and Grid Computing (PDGC). IEEE, 2016. http://dx.doi.org/10.1109/pdgc.2016.7913244.

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Kado, Yuki, Takanori Kamoda, Yuta Yoshiike, P. Ravindra S. De Silva, and Michio Okada. "Sociable dining table." In Proceeding of the 5th ACM/IEEE international conference. New York, New York, USA: ACM Press, 2010. http://dx.doi.org/10.1145/1734454.1734494.

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Kado, Yuki, Takanori Kamoda, Yuta Yoshiike, P. Ravindra S. De Silva, and Michio Okada. "Reciprocal-adaptation in a creature-based futuristic sociable dining table." In 2010 RO-MAN: The 19th IEEE International Symposium on Robot and Human Interactive Communication. IEEE, 2010. http://dx.doi.org/10.1109/roman.2010.5598727.

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