Relevant bibliographies by topics / The restaurant industry

Contents

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

Academic literature on the topic 'The restaurant industry'

Author: Grafiati
Published: 9 October 2021
Last updated: 30 July 2025

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Journal articles on the topic "The restaurant industry"

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Hatalyak, O., and N. Hanych. "Retrospective analysis of restaurant industry establishments." Visnyk of the Lviv University. Series Geography 2, no. 43 (2013): 153–61. http://dx.doi.org/10.30970/vgg.2013.43.1700.

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Development of restaurant industry establishments is elucidated in retrospective, historical periods of restaurant industry development is analyzed. Key words: restaurant industry, taverns, caravanserais, coffee houses, restaurants
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Majdah Makkiyah Guntur and Nur Khusniyah Indrawati. "The effect of servicescape on consumer revisit intention through fine dining restaurant satisfaction and reputation in Malang City." International Journal of Research in Business and Social Science (2147- 4478) 14, no. 2 (2025): 70–78. https://doi.org/10.20525/ijrbs.v14i2.3912.

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This study aims to analyze the effect of servicescape on revisit intention at fine dining restaurants in Malang City, by reviewing the mediating role of customer satisfaction and restaurant reputation. The restaurant industry, especially fine dining, faces major challenges due to tight competition triggered by the increasing number of restaurants in Indonesia. This phenomenon requires restaurants to offer more than just food and drinks, namely an exclusive dining experience, involving servicescape elements such as ambiance, functionality, and signs that affect customer satisfaction and restaur
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Chen, Beverly Shih-Yun. "What makes restaurants successful?" Hospitality Insights 2, no. 1 (2018): 10–12. http://dx.doi.org/10.24135/hi.v2i1.22.

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Independent restaurants face multiple challenges to their survival, including low entry barriers that create intense competition, industry norms of low pay, long working hours and a hard-working environment that can render it hard to recruit suitable employees, and a lack of support from the industry to the restaurateurs. Evidence shows that independent restaurants suffer from higher failure rates when compared to franchise restaurants [1, 2]. This has been attributed to a lack of resources, especially when compared to the chained or franchised restaurants that have financial, technical and ma
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Noh, Yooin, and Pei Liu. "Exploring How Consumers’ Perceptions of Corporate Social Responsibility Impact Dining Intentions in Times of Crisis: An Application of the Social Identity Theory and Theory of Perceived Risk." Journal of Risk and Financial Management 17, no. 2 (2024): 44. http://dx.doi.org/10.3390/jrfm17020044.

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During the pandemic, the restaurant industry placed greater emphasis on corporate social responsibility (CSR) initiatives. However, there seems to be a dearth of comprehension regarding how customers’ perceived risks impacted their dining intentions. This challenges the industry to devise an effective crisis response strategy. Thus, this study investigates the relationship between perceived CSR, restaurant image, and dining intentions during the crisis. In addition, this study examines how perceived CSR influences three types of perceived risks associated with restaurants (quality, health, and
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Parsa, H. G., Barry K. Shuster, and Milos Bujisic. "New Classification System for the U.S. Restaurant Industry: Application of Utilitarian and Hedonic Continuum Model." Cornell Hospitality Quarterly 61, no. 4 (2020): 379–400. http://dx.doi.org/10.1177/1938965519899929.

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In epistemological domains, classification systems play an integral part as tools of discovery and systematic exploration. Classifications are essential for the integrity and validity of any academic research and application of the research findings to that particular research context. Absence of classification systems limits the ability of a discipline to advance as a legitimate subject worthy of academic pursuit. Currently, in the United States, as noted by the National Restaurant Association, there is no standardized and official classification for the restaurant industry. Thus, the current
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Park, Eunhye (Olivia), Bongsug (Kevin) Chae, Junehee Kwon, and Woo-Hyuk Kim. "The Effects of Green Restaurant Attributes on Customer Satisfaction Using the Structural Topic Model on Online Customer Reviews." Sustainability 12, no. 7 (2020): 2843. http://dx.doi.org/10.3390/su12072843.

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Although green practice is increasingly adopted in the restaurant industry, there is still little research in terms of investigating the impacts of green practice on customer satisfaction. This study utilized user-generated content by green restaurant customers to identify various aspects of green restaurants, including perceived green restaurant practices. Our data are based on U.S. green-certified restaurants available on Yelp. Structural topic modeling was used to discover latent restaurant attributes from user-generated content. With a longitudinal approach, the changes in customers’ inter
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Schori, Thomas R. "Getting the Most Out of Image: An Example from the Fast-Food Industry." Psychological Reports 78, no. 3_suppl (1996): 1299–303. http://dx.doi.org/10.2466/pr0.1996.78.3c.1299.

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Using a fast-food industry example, this study was designed to illustrate how a marketing practitioner might use a model of the brand choice process to identify a brand's optimal image, that is, an image which would be expected to maximize that brand's share. 219 upper-divisional college students expressed their beliefs about three fast-food restaurants, plus their preferred restaurant, and what constituted their ideal restaurant on 15 attributes. Also, they indicated the relative importance of each attribute. Using their image data, we then chose a brand-choice model to identify those changes
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Huang, Yuying, and C. Michael Hall. "Locality in the Promoted Sustainability Practices of Michelin-Starred Restaurants." Sustainability 15, no. 4 (2023): 3672. http://dx.doi.org/10.3390/su15043672.

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Sustainable practices are increasingly promoted in the restaurant industry. One significant aspect of sustainability in restaurants is the use of local supply chains, especially for food, which also serve as a means for restaurants to promote freshness of produce, sourcing, and quality. Considering the prevalence of locality in menu marketing, this study aims to explore the relationships between sustainability and locality at fine-dining restaurants. Michelin-starred restaurants are significant influencers in the restaurant industry, as well as food fashions overall, and may therefore serve to
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Chang, Ya-Yuan, and Ching-Chan Cheng. "New insights into the measurement model of a new scale for evaluating restaurant service quality during major infectious disease outbreaks." International Journal of Contemporary Hospitality Management 34, no. 5 (2022): 1629–48. http://dx.doi.org/10.1108/ijchm-06-2021-0772.

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Purpose Consumers prefer to choose restaurants that value hygiene and safety; therefore, appropriate epidemic prevention measures could restore 30% of lost customers and enhance a restaurant’s reputation during infectious disease outbreaks. Providing customers with safe epidemic prevention service quality is an important mission of the restaurant industry during an epidemic. This study aims to construct an epidemic prevention service quality scale for restaurants (REP-SERV scale). Design/methodology/approach The REP-SERV scale was constructed through internet big data analytics and qualitative
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de Niz Sedano, Ángel Gabriel, and Areli Nájera González. "La sustentabilidad en la industria de restaurantes: prácticas, desafíos y oportunidades." Suma de Negocios 14, no. 31 (2023): 164–72. http://dx.doi.org/10.14349/sumneg/2023.v14.n31.a8.

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Introduction/objective: Restaurants are fundamental to the global economy and a key driver of the transition to sustainability. The restaurant industry faces the challenge of balancing the demand for high-quality food with the need to adopt sustainable practices to preserve the environment and promote a more viable future. In this sense we wonder how the topic has been approached from the academic?, what has been researched regarding the implementation of environmental sustainability practices in the restaurant industry? Methodology: This systematic review examines the existing literature publ
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Dissertations / Theses on the topic "The restaurant industry"

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Pitisom, Yingluck. "Restaurant industry and marketing plan for Studio Thai restaurant." CSUSB ScholarWorks, 2004. https://scholarworks.lib.csusb.edu/etd-project/2603.

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This project focused on restaurant industry analysis, start-up requirements, planning decisions, human resource management and restaurant marketing strategies. A marketing plan has been developed for the purposes of opening Studio Thai in the near future.
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URTIGA, Marcella Maia Bezerra de Araújo. "Recife´s restaurant industry." Universidade Federal de Pernambuco, 2012. https://repositorio.ufpe.br/handle/123456789/5985.

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Made available in DSpace on 2014-06-12T17:43:02Z (GMT). No. of bitstreams: 2 arquivo9618_1.pdf: 2106586 bytes, checksum: 78a9712d59481f4122fdae07ba3e9f82 (MD5) license.txt: 1748 bytes, checksum: 8a4605be74aa9ea9d79846c1fba20a33 (MD5) Previous issue date: 2012<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>É um estudo sobre a Indústria de Restaurantes da Região Metropolitana do Recife que inclui os consumidores e restaurantes. Três bancos de dados diferentes, que totalizam 3.332 entrevistas, foram estudados em detalhes e analisados para fornecer informações valiosas d
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Urtiga, Marcella Maia Bezerra de Araújo. "Recife´s restaurant industry." Universidade Federal de Pernambuco, 2012. https://repositorio.ufpe.br/handle/123456789/10909.

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Submitted by João Arthur Martins (joao.arthur@ufpe.br) on 2015-03-05T18:57:00Z No. of bitstreams: 2 RECIFE´S RESTAURANT INDUSTRY MarcellaUrtiga Dissertacao PPGEP.pdf: 2285059 bytes, checksum: ed612ac0becd3ac64fc774c3d0a9a053 (MD5) license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5)<br>Made available in DSpace on 2015-03-05T18:57:00Z (GMT). No. of bitstreams: 2 RECIFE´S RESTAURANT INDUSTRY MarcellaUrtiga Dissertacao PPGEP.pdf: 2285059 bytes, checksum: ed612ac0becd3ac64fc774c3d0a9a053 (MD5) license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Previous
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Choi, Jihee. "Brand Crisis Management in the Restaurant Industry." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1502924048683273.

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Ahn, Jee Ahe. "Strategic Marketing Collaboration in the Restaurant Industry." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1562687792974114.

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Padron, Thomas C. "Retention of employees in the Wisconsin restaurant industry." Menomonie, WI : University of Wisconsin--Stout, 2004. http://www.uwstout.edu/lib/thesis/2004/2004padront.pdf.

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She, Jia, and Guanglun Xu. "Exploring Entrepreneurial Orientation Conceptualization in the Restaurant Industry." Thesis, Högskolan i Jönköping, Internationella Handelshögskolan, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-18092.

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While the restaurant industry plays an important role in the economy, research on entrepreneurial orientation has largely focused on manufacturing firms. Current conceptualization of EO fail to adequately consider the unique characteristics of EO and the context within which they must operate. As such, little guidance has been provided regarding its application in other contexts such as the restaurant business. The purpose of this article is to help explore the conceptualization of EO in the restaurant sector and bridge the research gap. In order to achieve this aim, we first review existing l
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JingJing, Duan, Li Xinze, and Renate Sitch. "Ethical Consumers:Strategically Moving the Restaurant Industry towards Sustainability." Thesis, Blekinge Tekniska Högskola, Avdelningen för maskinteknik, 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-2223.

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Consumerism plays an important role in the development of society, and consumption can be a driving force to shift society into a sustainable future. This paper defines ethical consumers and the restaurant industry as the research field, after analysing the current reality of restaurant industry, and the existing tools for ethical consumers to make their purchasing decision, we bridge the gaps by creating an ideal eco-labelling process for the restaurant industry. Eco-Etiquette is our ideal sustainable tool to better inform ethical consumers in their purchasing decisions. This paper also discu
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Loikkanen, Jenny, Jekaterina Mazura, and Jelena Schrader. "Innovation in Swedish Restaurant Franchises." Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Företagsekonomi, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-26731.

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Background – The franchising industry in Sweden has experienced a vast growth in the recent years, and it makes up a significant part of the Swedish economy. The restaurant industry accounts for a large amount of the Swedish franchises. Due to the dynamic business environment today, companies need to increasingly strive for improvement in order to sustain their competitive advantage and to enhance their performance. Innovation may be required, and franchises are no exceptions. However, due to the nature of the franchise systems, with the franchisor imposing particular policies on the individua
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Welter, Karen. "Sustainability in the restaurant industry : a Cape Town study." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71819.

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Thesis (MPhil)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: The main aims of this thesis were to focus on the restaurant system in Cape Town with a view to creating a support mechanism for a move to more sustainable practices. A review of the literature found that despite a growing global population, the pressure on resources and consumption has been driven by the global middle class. Over half the world lives in cities and dualistic urban systems reinforce access to resources by excluding the poor and favouring the wealthy. Resource flows and consumption have degraded ecosystems, cre
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Books on the topic "The restaurant industry"

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Steven, Steinhauser, ed. Restaurant Industry Operations Report. 2nd ed. National Restaurant Association and Deloitte & Touche, 2010.

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AFL-CIO. Food and Allied Service Trades Dept., ed. A Profile of the fast food industry. The Department, 1985.

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Price, Lee Mary, ed. Careers in the restaurant industry. Rosen Pub. Co., 1988.

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Ltd, ICC Business Publications, ed. The Restaurant and contract catering industry. 3rd ed. ICC Business Publication, 1994.

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National Restaurant Association (U.S.). Research Dept., ed. Restaurant industry 2010: The road ahead. National Restaurant Association, 1999.

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Sandra, McGowan, and Business Communications Co, eds. The Restaurant and institutional food industry. Business Communications Co., 1987.

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Ltd, ICC Business Publications, ed. The Restaurant and contract catering industry. 2nd ed. ICC Business Publications, 1993.

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Parkinson, Andrew. Cutting it fine. Jonathan Cape, 2001.

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Cracknell, H. L. Mastering restaurant service. Macmillan Educational, 1989.

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), National Restaurant Association (U S. Model position descriptions for the restaurant industry. National Restaurant Association, 2000.

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Book chapters on the topic "The restaurant industry"

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Bosch, Gerhard, Frederic Hüttenhoff, and Claudia Weinkopf. "Hotel and Restaurant Industry." In The Monitoring and Enforcement of Minimum Wages. Springer Fachmedien Wiesbaden, 2023. http://dx.doi.org/10.1007/978-3-658-39898-9_8.

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Pullman, Madeleine, and Zhaohui Wu. "Restaurant & Hospitality Industry." In Food Supply Chain Management, 2nd ed. Routledge, 2021. http://dx.doi.org/10.4324/9780429329883-7.

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Rasool, Novsheena, and Javaid Iqbal Bhat. "Artificial Intelligence in Restaurant." In Artificial Intelligence in the Food Industry. CRC Press, 2024. https://doi.org/10.1201/9781032633602-9.

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Ferreira, Fernanda A., Flávio Ferreira, and Paula Odete Fernandes. "Sequential Quality Competition in the Restaurant Industry: Effects of Restaurants’ Reputation." In Transcending Borders in Tourism Through Innovation and Cultural Heritage. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-92491-1_46.

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Parsa, H. G., and Jean-Pierre van der Rest. "Business Failure in the U.S. Restaurant Industry." In Turnaround Management and Bankruptcy. Routledge, 2017. http://dx.doi.org/10.4324/9781315738116-20.

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Kimes, Sheryl E., and Joel E. Collier. "8. Customer-Facing Payment Technology in the US Restaurant Industry." In The Next Frontier of Restaurant Management, edited by Alex M. Susskind and Mark Maynard. Cornell University Press, 2019. http://dx.doi.org/10.7591/9781501736520-014.

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Riofrío-Valdivieso, Andrés, Francisco Quinga-Socasi, Carlos Bustamante-Orellana, and Eddy Andrade-Chamorro. "RFID and Wireless Based System for Restaurant Industry." In Advances in Intelligent Systems and Computing. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-32033-1_27.

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Hao, Yijia. "How Does Online Ordering Affect the Restaurant Industry." In Proceedings of the 2023 5th International Conference on Economic Management and Cultural Industry (ICEMCI 2023). Atlantis Press International BV, 2024. http://dx.doi.org/10.2991/978-94-6463-368-9_71.

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Chandra, Shweta, Rohan Bhalla, and Aditya Ranjan. "Diversity, Equity, and Inclusion Management in the Restaurant Industry." In The Routledge Handbook of Diversity, Equity, and Inclusion Management in the Hospitality Industry. Routledge, 2023. http://dx.doi.org/10.4324/9781003285687-34.

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Olsen, Janeen E., and Kent L. Granzin. "Implications of Customers’ Interest in Nutrition for the Restaurant Industry." In Proceedings of the 1987 Academy of Marketing Science (AMS) Annual Conference. Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-17052-7_64.

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Conference papers on the topic "The restaurant industry"

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Jamalulel, Idrus, Anfitri Sihombing, and Pahrudin Pahrudin. "AI and Digital Leadership: Perspectives of Leaders in the Taiwan Restaurant Industry." In 2024 International Conference on Computer, Control, Informatics and its Applications (IC3INA). IEEE, 2024. http://dx.doi.org/10.1109/ic3ina64086.2024.10732790.

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Kaur, Deepti Prit, Tanay, Priyanka Malhotra, Rubina Dutta, and Harsimran Jit Kaur. "Restaurant Automation: A Framework using Data Acquisition and Visualization for Improved Customer Experiences." In 2023 4th International Conference on Data Analytics for Business and Industry (ICDABI). IEEE, 2023. http://dx.doi.org/10.1109/icdabi60145.2023.10629293.

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Willim, Sherryna Prildesia, Paula Febiriyani, and Dendy Rosman. "The Artificial Intelligence, Robots and Employee Well-Being: An In-Depth Analysis of Job Stress and Job Satisfaction in the Restaurant Industry." In 2024 9th International Conference on Business and Industrial Research (ICBIR). IEEE, 2024. https://doi.org/10.1109/icbir61386.2024.10875980.

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Hock, V. F., H. Cardenas, E. Sear, and R. Knoll. "Experimental Heat Transfer Model for Optimizing Heat Exchanger Tubing." In CORROSION 1993. NACE International, 1993. https://doi.org/10.5006/c1993-93515.

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ABSTRACT Shell-and-tube heat exchangers are frequently employed to supply domestic hot water for large buildings such as hospitals, restaurants, schools, and office complexes. An optimal heat exchanger transfers heat from the source to the target material with minimal losses to the surrounding environment. The actual amount of heat transferred varies with the heat exchanger design, the specific applications desired, the physical limits as directed by thermal efficiency, and finally, with fouling (corrosion bi-product and/or scaling). In order to combat the problems of corrosion and scale build
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Chen, Yen-Cheng, Bo-Kai Lan, Pei-Ling Tsui, Ming-Chen Chiang, and Ching-Sung Lee. "MUSICAL STYLE INDICATORS FOR CONSTRUCTING SUSTAINABLE CAFE ENVIRONMENTS." In 9th SWS International Scientific Conferences on SOCIAL SCIENCES - ISCSS 2022. SGEM WORLD SCIENCE, 2022. http://dx.doi.org/10.35603/sws.iscss.2022/s14.121.

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The design of restaurant environment and atmosphere is an important key to influencing consumer satisfaction and purchase intention. In the fiercely competitive catering industry, how to make restaurants stand out and enhance their own competitiveness for sustainable operation is an important topic currently faced by catering operators. Operators not only need to understand and listen to the voices of customers, but also strive to create a good and appropriate sustainable environment, provide consumers with a comfortable dining experience process and environment, and improve the overall dining
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"INNOVATIVE DEVELOPMENT OF HOTEL AND RESTAURANT INDUSTRY AND FOOD PRODUCTION." In INNOVATIVE DEVELOPMENT OF HOTEL AND RESTAURANT INDUSTRY AND FOOD PRODUCTION. OKTAN PRINT s.r.o., 2020. http://dx.doi.org/10.46489/okpr-01.

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

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Purpose – The topic of sustainability is becoming an essential and concerning issue for organizations in today's business environment. Especially in the food and restaurant industry. Sustainability emphases on satisfying the needs of the current period without conceding the capability of future consumers to meet their desires. Yet, an inclusive adoption of Sustainability is lagging in the restaurant and eatery industry in emerging market such as Kurdistan Region, Iraq. Therefore, this research focuses on the current practices of sustainable amenities in restaurants and lodging businesses in Ku
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Fedorova, A. "Research and analysis of business processes in a catering enterprise." In International Conference "Computing for Physics and Technology - CPT2020". ANO «Scientific and Research Center for Information in Physics and Technique», 2020. http://dx.doi.org/10.30987/conferencearticle_5fd755c0127bd9.87408786.

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The restaurant business is currently experiencing a noticeable rise. The recent trend towards an increase in the standard of living of the population increases the demand for the services of enterprises in the hospitality industry, far from the last role in which restaurant-type catering enterprises play. A modern restaurant serves not only as a catering enterprise, but also as an entertainment center, where people come not only to satisfy their hunger, but also to relax, to get positive emotions from the atmosphere of hospitality. The most important aspect in the restaurant business is the qu
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Lavrishyn, Daniil. "ENVIRONMENTAL RESPONSIBILITY IN THE HOTEL AND RESTAURANT INDUSTRY." In EDUCATION AND SCIENCE OF TODAY: INTERSECTORAL ISSUES AND DEVELOPMENT OF SCIENCES, chair Larysa Semenyuk. European Scientific Platform, 2024. http://dx.doi.org/10.36074/logos-18.10.2024.005.

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Melnyk, Nadiia, Andrii Melnyk, and Roman Kacharovskyi. "INTERNATIONAL RESTAURANT CHAINS AS A DESCRIPTOR OF THE RESTAURANT INDUSTRY MARKET IN IVANO-FRANKIVSK REGION." In Economic Transformation in the Context of Global Challenges: Current Issues. Publishing House “Baltija Publishing”, 2025. https://doi.org/10.30525/978-9934-26-529-7-22.

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Reports on the topic "The restaurant industry"

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Lafontaine, Francine. Pricing Decisions in Franchised Chains: A Look at the Restaurant and Fast-Food Industry. National Bureau of Economic Research, 1995. http://dx.doi.org/10.3386/w5247.

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Bisang, Roberto, Jeremías Lachman, Andrés López, Martin Pereyra, and Ezequiel Tacsir. Reinserción internacional y apertura de nuevos mercados de la cadena bovina en Argentina y Uruguay: nuevas formas de institucionalidad y esquemas de cooperación público-privados. Inter-American Development Bank, 2022. http://dx.doi.org/10.18235/0004102.

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La carne bovina ocupó un rol icónico en el comercio exterior argentino y uruguayo hasta los años 70 cuando diversas restricciones en los mercados externos afectaron severamente los flujos comerciados. En décadas posteriores ambos países establecieron diversas políticas productivas, tecnológicas y comerciales- para mejorar su competitividad y reinsertarse en los ahora renovados- mercados internacionales. En las últimas décadas se afianzaron otros países exportadores de carnes EEUU, Brasil, Paraguay, Australia- a la vez que se reconfiguraron los perfiles de los compradores (los mercados de comun
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Spendrup, Sara, Gustaf Lagerfelt, Ulrik Lovang, Per Ståhl, and Maria Källming. En starkare värdekedja för vegetabiliskt protein för humankonsumtion i Östergötland. Fakulteten för landskapsarkitektur, trädgårds- och växtproduktionsvetenskap, Sveriges lantbruksuniversitet, 2025. https://doi.org/10.54612/a.5cj8r9pj5c.

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Denna rapport presenterar resultaten från projektet ”En starkare värdekedja för vegetabiliskt protein för humankonsumtion i Östergötland”, finansierat av Stiftelsen Lantbruksforskning. Resultatet bygger på tre delstudier; 1) Inventering av värdekedjan och eventuella hinder (dataunderlag från officiell statistik, publikationer och intervjuer med odlare (4 st), rådgivare (3 st), uppköpare/handelshus (4 st) och livsmedelsindustri (3 st), dagligvaruhandel (1st) samt offentlig måltid (1st); 2) Analys, diskussion och förankring av identifierade hinder och lösningar med aktörer i värdekedjan och slut
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Reporte de Infraestructura Financiera 2022. Banco de la República de Colombia, 2022. http://dx.doi.org/10.32468/rept-infr-finan.2022.

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La labor de seguimiento a la infraestructura financiera local es un aporte adicional del Banco de la República a la estabilidad financiera del país. Uno de los productos de dicho seguimiento ha sido el Reporte de Sistemas de Pago, que a partir de esta edición cambia de nombre a Reporte de Infraestructura Financiera, con el objetivo de que refleje de manera amplia los temas que aquí se abordan. En esta edición 2022 se incluyen varios cambios, producto de un estudio comparativo realizado frente a reportes de infraestructura financiera elaborados por otros bancos centrales. Dichos cambios buscan
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Financial Infrastructure Report 2022. Banco de la República, 2023. http://dx.doi.org/10.32468/rept-sist-pag.eng.2022.

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Abstract:
Banco de la República's monitoring of the local financial market infrastructure is an additional contribution to the country's financial stability. One of the products of that monitoring has been the Payment Systems Report, which is now known as the Financial Infrastructure Report. The change in name, as of this edition, is intended to reflect in a broader way the issues that are addressed in the report. The 2022 edition includes several changes that are the result of a comparative study of financial infrastructure reports prepared by other central banks. These changes seek to make the report
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