Relevant bibliographies by topics / Types of restaurants

Contents

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

Academic literature on the topic 'Types of restaurants'

Author: Grafiati
Published: 30 May 2022
Last updated: 31 July 2025

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Journal articles on the topic "Types of restaurants"

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Xu, Yang, and EunHa Jeong. "The effect of message framings and green practices on customers’ attitudes and behavior intentions toward green restaurants." International Journal of Contemporary Hospitality Management 31, no. 6 (2019): 2270–96. http://dx.doi.org/10.1108/ijchm-05-2018-0386.

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Purpose This study identifies an effective communication strategy for promoting restaurants’ green efforts to customers by using different types of green advertisement messages. This study aims to investigate the relative persuasiveness of attribute-based versus benefit-based appeal messages in green restaurant advertisements and their matching effect with different types of green practices in the restaurant (environment-focused green practices vs food-focused green practices) and with different types of restaurants (fine dining vs fast casual dining) on customers’ attitude and visiting intent
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Priyadi, Andrianshah, Nelly Malik Lande, Anita Faradilla, Ma’arif Hasan, and Evi Widianti. "Identifying Key Features in Yelp Data for Success in Different Types of Restaurants." INTENSIF: Jurnal Ilmiah Penelitian dan Penerapan Teknologi Sistem Informasi 9, no. 1 (2025): 33–45. https://doi.org/10.29407/intensif.v9i1.23476.

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Background: The purpose of this research is to measure of customer satisfaction for newly established independent restaurants and, consequently, good predictors of independent restaurant success. Urban communities face several challenges, including how to best use scarce resources like real estate and support small enterprises. Smart businesses are essential to the development of smart cities because they use data analytics to inform their strategic planning and design choices, and the target of this topic is restaurant. Objective: Restaurants control a sizable portion of the city market's sma
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Park, Jung-Nam, and Hyun-Cheol Lim. "A study on the importance and satisfaction of Jong-ga food restaurant selection attributes using IPA." Foodservice Management Society of Korea 25, no. 6 (2022): 97–121. http://dx.doi.org/10.47584/jfm.2022.25.6.97.

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This study conducted a study on the selection attributes targeting consumers who use the restaurant using the Jong-ga foods restaurant.In order to achieve the purpose of this study, we tried to derive practical implications through IPA analysis by deriving 24 selection attribute items for each of importance and satisfaction for consumers who used the closing price restaurant. In order to achieve the purpose of this study, we tried to derive practical implications through IPA analysis by deriving 24 selection attribute items for each of importance and satisfaction for consumers who used the Jon
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Juntarawijit, Chudchawal. "Peak expiratory flow rate and chronic respiratory symptoms among restaurant workers: a cross-sectional study from Thailand." F1000Research 8 (December 2, 2019): 1429. http://dx.doi.org/10.12688/f1000research.20059.2.

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Background: Cooking fumes are a major source of indoor air pollution affecting millions of people worldwide. To date, there has been no epidemiological study to show the variation in health effects resulting from work at different kinds of restaurants in Thailand. This study determines lung function and chronic respiratory symptoms of workers in four types of eateries commonly found in Thailand. Methods: This is a cross-sectional study of 321 people working in four common types of restaurants in Thailand: ‘tamsang’ restaurants (from the Thai word ร้านอาหารตามสั่ง, a restaurant that makes a var
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Rodríguez-López, María Eugenia, Salvador del Barrio-García, and Juan Miguel Alcántara-Pilar. "Formation of customer-based brand equity via authenticity." International Journal of Contemporary Hospitality Management 32, no. 2 (2020): 815–34. http://dx.doi.org/10.1108/ijchm-05-2019-0473.

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Purpose This study aims to examine the extent to which customers’ perceptions of restaurant authenticity facilitate the establishment’s customer-based brand equity (CBBE) – both directly and indirectly – via customer satisfaction. The study also analyzes whether restaurant type moderates the antecedent relationships of CBBE formation. Design/methodology/approach Two restaurants of different types were selected for the study: a mid-scale and a moderate/casual restaurant. Based on a final total sample of 402 customers of both restaurant types, a moderated mediation regression model was used. Fin
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ElSharkawy, Mahmoud Fathy, and Osama Ahmed Ibrahim. "Impact of the Restaurant Chimney Emissions on the Outdoor Air Quality." Atmosphere 13, no. 2 (2022): 261. http://dx.doi.org/10.3390/atmos13020261.

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The emission of cooking fumes becomes a serious concern due to the fast development of the restaurant business because it harms the health of restaurant workers and customers and damages the outdoor air quality. This study was conducted to evaluate the impact of restaurant emissions on ambient air quality. Twenty restaurants with four different types of food cooking were selected in Dammam City, which represents a densely populated urban city in Saudi Arabia. Levels of five air pollutants were simultaneously measured in the restaurants’ chimneys and in the surrounding ambient air. The highest
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Komiljonovna, Odilova Gulnoza. "Problems Of Menu Designing And Translation Issues." Restaurant Business 118, no. 8 (2019): 13–51. http://dx.doi.org/10.26643/rb.v118i8.6899.

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

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this article researches problems of designing restaurant and café menus. Description of different menu types and graphical requirements of restaurant menu were discussed. Analyzing Uzbek restaurants and fast-food menus author forms table of evaluation design and translation of menu. Given recommendations can be used as marketing guideline in restaurant business and will help to increase service in restaurants , cafes and fast foods.
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Li, Kai Way, Hsuan Cheng Lin, Ching Chung Chen, Li Wen Liu, and Chih Yong Chen. "Measurements of Friction Coefficient on Kitchen Floors in Restaurants." Applied Mechanics and Materials 303-306 (February 2013): 773–76. http://dx.doi.org/10.4028/www.scientific.net/amm.303-306.773.

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Friction measurements in the field were conducted in twelve restaurants in Taiwan. Four restaurants for each of the Chinese style, western style, and western style fast food restaurant were visited. The Brungraber Mark II slipmeter was adopte to measure the coefficient of friction (COF) in three areas in each of the restaurant. The results showed that three, two Chinese style and one western style, of the restaurants had mean COF lower than 0.5, a safety standard commonly adopted in the USA. Engineering/managerial interventions are required for those restaurants as far as employee safety is co
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Juntarawijit, Chudchawal. "Peak expiratory flow rate and chronic respiratory symptoms among restaurant workers: a cross-sectional study from Thailand." F1000Research 8 (August 14, 2019): 1429. http://dx.doi.org/10.12688/f1000research.20059.1.

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Background: Cooking smoke is a major source of indoor air pollution affecting millions of people worldwide. To date, there has been no epidemiological study to show the variation in health effects resulting from work at different kinds of restaurants in Thailand. This study determines lung function and chronic respiratory symptoms of workers in four types of eateries commonly found in Thailand. Methods: This is a cross-sectional study of 321 people working in four common types of restaurants in Thailand: ‘tamsang’ restaurants (from the Thai word ร้านอาหารตามสั่ง, a restaurant that makes a vari
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Dissertations / Theses on the topic "Types of restaurants"

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Hu, Hsin-Hui. "Personality types and consumer preferences for multiple currency usages a study of the restaurant industry /." Connect to resource, 2005. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1123254977.

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Thesis (Ph. D.)--Ohio State University, 2005.<br>Title from first page of PDF file. Document formatted into pages; contains xii, 178 p.; also includes graphics (some col.). Includes bibliographical references (p. 115-128). Available online via OhioLINK's ETD Center
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Ідрісова, К. І. "Удосконалення організації надання послуг в ресторанах (на прикладі ресторану «Котелок»)". Thesis, Одеський національний економічний університет, 2021. http://local.lib/diploma/Idrisova.pdf.

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Доступ до роботи тільки на території бібліотеки ОНЕУ, для переходу натисніть на посилання нижче<br>У роботі розглянуто теоретичні аспекти організації надання послуг у ресторанах; вивчено сутність ресторану як різновиду закладів ресторанного господарства; виявлено комплекс основних та додаткових послуг, надаваних ресторанами; розглянуто сучасні тенденції розвитку ресторанів у світі та в Україні. В аналітичній частині вивчено специфіку функціонування ресторану «Котелок», виявлено особливості надання послуг в цьому закладі ресторанного господарства; досліджено динаміку його виробничо-економічної
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Bailey, Grace. "The Effect of Fast Food Restaurants on Type 2 Diabetes Rates." Scholarship @ Claremont, 2018. http://scholarship.claremont.edu/cmc_theses/1819.

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This paper conducts an analysis of county level data to determine the effect of fast food restaurants on type 2 diabetes rates. Due to endogeneity concerns with respect to the location of fast food restaurants, this paper follows the work of Dunn (2010) and uses the number of interstate exits in a given county to serve as an instrument for fast food restaurants. The strength of the instrument, which is theoretically and empirically tested in this paper, imposes some restraints on the interpretation of the findings. Using the Two-Stage Least Squares estimation method, I find that the presence o
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Elwood, Clare M. "An empirical analysis of the strategic implications of type of entrepreneur in the restaurant industry." Thesis, This resource online, 1991. http://scholar.lib.vt.edu/theses/available/etd-11242009-020040/.

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Bonnard, Quentin. "Les districts gastronomiques : des districts d'un nouveau type." Thesis, Reims, 2011. http://www.theses.fr/2011REIME005/document.

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L’objet de cette thèse est d’expliquer la localisation de la gastronomie française àl’aide d’un concept de district gastronomique, en définissant celui-ci comme un typeparticulier de district industriel et / ou culturel. Après avoir construit la notion dedistrict gastronomique, nous en étudions deux formes principales.En effet, nous identifions deux types de districts gastronomiques, selon la provenancedes approvisionnements en inputs gastronomiques (et par conséquent selonle type de patrimoine(s) utilisé(s)) : le district gastronomique s’appuyant sur unpatrimoine gastronomique régional et pop
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Golovey, Eli. "Leveraging the resource-based view of the firm to explain performance differences in ownership types in the quick service restaurant industry." Diss., University of Pretoria, 2019. http://hdl.handle.net/2263/76041.

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This study explores performance differences between corporate owned and operated and franchised outlets in the Quick Service Restaurant industry. While studies have proven that there is a performance difference favouring franchisees, why the performance advantage occurs has not been explained. this study aims to explain why that performance phenomenon exists. Using the Resource-based View as a theoretical lens, the operational differences were assessed between both ownership types within the same franchise ecosystem where both operate the same operating model and franchisees enjoy a performanc
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Diaz, Calizaya Claudia Sofia, and Portugal María José Navea. "Estudio comparativo de métodos multidimensionales para medir la calidad de servicio según tipo de restaurante." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/654050.

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Actualmente, se conoce que existe una gran variedad de métodos multidimensionales que permiten medir la calidad del servicio del cliente que ofrecen los restaurantes, por lo tanto, resulta de gran importancia contar con un estudio que permita conocer los beneficios y limitaciones que tiene cada uno de estos para así aplicar el más adecuado según corresponda. Por tal motivo, el propósito de la presente investigación, es el de realizar un análisis comparativo del uso de los distintos métodos y herramientas que actualmente existen para poder medir la calidad de servicio en los distintos tipos de
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Стойкова, А. В. "Проблема диверсифікації продукції та послуг підприємства громадського харчування". Thesis, Чернігів, 2020. http://ir.stu.cn.ua/123456789/20053.

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Стойкова, А. В. Проблема диверсифікації продукції та послуг підприємства громадського харчування: дипломна робота : 073 Менеджмент / А. В. Стойкова; керівник роботи Пономаренко С. І. ; Національний університет «Чернігівська політехніка», кафедра публічного управління та менеджменту організацій. – Чернігів, 2020. – 72 с.<br>Диплoмна poбoта складається зi вступу, тpьoх poздiлiв, виснoвкiв та списку викopистанoї лiтеpатуpи з 48 джеpел. У вступі зазначено головну мету, об’єкт та предмет дослідження. Мета роботи полягає у визначенні, розробці та організаційно-економічному обґрунтуванні основних на
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Бичкова, Д. Г. "Шляхи удосконалення організації обслуговування в кафе (на прикладі кафе «MAMAN»)". Thesis, Одеський національний економічний університет, 2021. http://local.lib/diploma/Bychkova.pdf.

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Доступ до роботи тільки на території бібліотеки ОНЕУ, для переходу натисніть на посилання нижче<br>У роботі розглянуто теоретичні аспекти організації обслуговування в кафе; вивчено сутність кафе як різновиду закладів ресторанного господарства; виявлено особливості обслуговування в кафе; розглянуто світовий і вітчизняний досвід розвитку кафе у складі закладів ресторанного господарства. В аналітичній частині зроблено аналіз матеріально-технічної бази та асортименту кулінарної продукції кафе «MAMAN», проведено оцінку якості надання основних та додаткових послуг у цьому закладі; досліджено динамі
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Gervais, Philippe. "L'importance de la satisfaction dans le processus de décision du choix d'un restaurant de type fast-food en contexte concurrentiel de centre commercial /." Thèse, Trois-Rivières : Université du Québec à Trois-Rivières, 2007. http://www.uqtr.ca/biblio/notice/resume/30008485R.pdf.

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Books on the topic "Types of restaurants"

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Kenchikusha, Shōten, ed. Hotel restaurants & bars: Outstanding designs for all types of hotels. Shotenkenchiku-sha, 1996.

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Wingate, Lisa. Lone Star Café. Center Point Pub., 2005.

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Tyler, Anne. Dinner at the Homesick Restaurant. Ballantine Books, 2005.

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Tyler, Anne. Dinner at the homesick restaurant. Fawcett Columbine, 1996.

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Tyler, Anne. Dinner at the Homesick Restaurant. A.A. Knopf, 1987.

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Tyler, Anne. Dinner at the Homesick Restaurant. Berkley Books, 1986.

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Dumagan, Jesus C. U.S. trends in eating away from home, 1982-89: A survey by eating occasion, type of foodservice establishment, and kind of food. U.S. Dept. of Agriculture, Economic Research Service, 1995.

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Dumagan, Jesus C. U.S. trends in eating away from home, 1982-89: A survey by eating occasion, type of foodservice establishment, and kind of food. U.S. Dept. of Agriculture, Economic Research Service, 1995.

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W, Hackett John, and United States. Dept. of Agriculture. Economic Research Service, eds. U.S. trends in eating away from home, 1982-89: A survey by eating occasion, type of foodservice establishment, and kind of food. U.S. Dept. of Agriculture, Economic Research Service, 1995.

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Dumagan, Jesus C. U.S. trends in eating away from home, 1982-89: A survey by eating occasion, type of foodservice establishment, and kind of food. U.S. Dept. of Agriculture, Economic Research Service, 1995.

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Book chapters on the topic "Types of restaurants"

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Godolja, Dante, Thomas Elmar Kolb, and Julia Neidhardt. "Unlocking the Potential of Content-Based Restaurant Recommender Systems." In Information and Communication Technologies in Tourism 2024. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-58839-6_26.

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AbstractContent-based restaurant recommender systems use features such as cuisine type, price range, and location to suggest dining options to users. Current research explores ways to improve their effectiveness. In this work, we explore different ideas on how to build a recommender system. We explore TF-IDF as a baseline and the state-of-the-art model SBERT. These ideas are tested on a real-world data-set of a digital restaurant guide. Evaluation involves both qualitative assessment by a domain expert and quantitative analysis. The results show that, with proper preprocessing, TF-IDF can achi
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Ciftci, Olena, Katerina Berezina, and Minsoo Kang. "Effect of Personal Innovativeness on Technology Adoption in Hospitality and Tourism: Meta-analysis." In Information and Communication Technologies in Tourism 2021. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-65785-7_14.

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AbstractThis study synthesizes existing empirical results about the effect of personal innovativeness on the intention to use technology in hospitality and tourism studies published from January 2010 to March 2020 via meta-analysis. The meta-analysis with a random effects model was conducted on 29 effect sizes of this relationship documented in 28 studies collected from over 7,000 search results on Google Scholar and Scopus. The results of the analysis suggest a significant positive medium effect of personal innovativeness on the intention to use technology in hospitality and tourism research
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Sánchez-Planelles, Joaquín, Yolanda Trujillo-Adriá, and Gabriela Ribes-Giner. "Development of a Model for the Application of the Circular Economy in Hotels and Restaurants Through the ‘Customer Journey Map’." In SpringerBriefs in Business. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-49689-9_5.

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AbstractThis chapter explores the different activities associated with the use of food and hotel services—represented as the contact points of a customer journey map—to establish what type of circular practices could implement the stakeholders throughout the process—specifically, those that lead to more circular business models that integrate the seven Rs (redesign, reduce, reuse, renovate/repair, re-store/remanufacture, recover/return, and recycle) to achieve more efficient and sustainable performance. From the booking process to the evaluation of customer satisfaction, the interactions of ho
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Hlee, Sunyoung, Jimin Lee, Sung-Byung Yang, and Chulmo Koo. "An Empirical Examination of Online Restaurant Reviews (Yelp.com): Moderating Roles of Restaurant Type and Self-image Disclosure." In Information and Communication Technologies in Tourism 2016. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-28231-2_25.

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Marco-Lajara, Bartolomé, Javier Martínez-Falcó, Eduardo Sánchez-García, and Luis A. Millán-Tudela. "Wine Tourism, Circular Economy Practices and Hospitality in the Spanish Wine Industry: The Case of Bodegas Casa Sicilia Wine Restaurant." In SpringerBriefs in Business. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-49689-9_6.

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AbstractThe objective of this research is to analyze the link between wine tourism, winery restaurant activity, circular economy practices, and sustainable performance in the Spanish wine context. In order to contrast the propositions put forward in the study, the single case method is employed. The results of the research show that wine tourism has a positive influence on the sustainable performance of the winery examined, with circular economy practices and hospitality activities moderating and mediating this link, respectively. The research may be useful, therefore, both for wine profession
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Farinha, Carlos, Sónia Avelar, Almeida Tiago, and Maria Teresa Borges-Tiago. "The Dilemma of Food: Taste or Healthy Choices?" In Strategic Innovative Marketing and Tourism. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-51038-0_71.

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AbstractIndividuals have an intricate relationship with food; trying to balance taste, authenticity, and health presents challenges, since each choice carries its own advantages and trade-offs. Tourists face this dilemma more vividly. Thus, this work, prompting a dual research approach using Eurobarometer data and TripAdvisor reviews, tries to unveil the predominant dimensions in consumer decision process. Through a cluster analysis, the data from Eurobarometer allowed unveiling four types of consumer profiles when it comes to food decisions: one centered at the food safety, one at the cost, o
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Rosso, Aluminé A. "What Do Museum Visitors Leave Behind? The New Experience and the New Visitor in the Twenty-First Century." In Frontiers in Sociology and Social Research. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-11756-5_6.

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AbstractVisits to museums in the twenty-first century do not merely involve coming in contact with art but also living an interactive and relational experience that has changed the organization of museums, not only the exhibition rooms but also other museum spaces: boutiques, cafés, restaurants, and public areas. This new type of visit implies the role of an original agent: the frontalier visitor who, by inhabiting spaces adjacent to exhibition rooms, expands and reinforces the museum’s boundaries and the museum experience itself. This work is focused on visitors’ footprints as material and vi
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Carpita, Maurizio, and Rodolfo Metulini. "Modelling the spatio-temporal dynamic of traffic flows with gravity models and mobile phone data." In Proceedings e report. Firenze University Press, 2021. http://dx.doi.org/10.36253/978-88-5518-461-8.19.

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The analysis of origin-destination traffic flows may be useful in many contexts of application (e.g., urban planning, tourism economics) and have been commonly studied through the gravity model, which states that flows are proportional to ''masses" of both origin and destination, and inversely proportional to distance between them. Using data on the flow of mobile phone SIM among different aree di censimento, recorded hourly basis for several months and provided by FasterNet in the context of MoSoRe project, in this work we characterize and model the dynamic of such flows over the time in the
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Nghiêm-Phú, Bình, and Erika DeJong Watanabe. "A Differentiation of Restaurant Types Based on Customers' Perceived Attributes." In Handbook of Research on Disruptive Innovation and Digital Transformation in Asia. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-6477-6.ch024.

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The understanding of the differences between/among types of restaurants is important with the effective management of the involved businesses. Nonetheless, a meaningful definition and differentiation of each and every type of restaurant is largely missing. Therefore, this study aims to differentiate and define the existing categories of restaurants in a tourism and travel setting. In order to obtain this objective, this study opts to collect and analyze customer reviews to reveal the external attributes that they prioritize. From there, comparisons are made to see whether different types of re
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Bhatt, Sagar, Rakesh Dani, Khairul Hafezad Abdullah, and Pankaj Kumar Tyagi. "Feast on Innovation." In AI Innovations in Service and Tourism Marketing. IGI Global, 2024. http://dx.doi.org/10.4018/979-8-3693-7909-7.ch013.

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The restaurant industry has been revolutionized by introducing new information technology (IT), which is used in various ways to enhance the dining experience for customers, streamline business processes, and increase output. This research investigates and contrasts how different types of restaurants implemented new information technology, what drives outlet managers to decide whether to adopt such innovations, and how those managers view the effects of executing such innovations on their businesses. This study detailed a case study analysis of four restaurants in Dehradun. The interviews with
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Conference papers on the topic "Types of restaurants"

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Şahan, Hüseyin, Sultan Ceren Öner, Ahmet Tugrul Bayrak, İlker Baştürk, and Olcay Taner Yıldız. "Evaluating Performance of Restaurant POS Processes in Fast-Food Restaurants." In AHFE 2023 Hawaii Edition. AHFE International, 2023. http://dx.doi.org/10.54941/ahfe1004299.

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There are billions of operations happening in a wide range of sectors on a daily basis. When it comes to the hospitality sector, it appears essential to handle POS operations in a more efficient way in restaurants. To fill the gap in the studies about event log data in the fast food restaurant POS context, an approach needs to be developed. Regarding these, in this study, restaurant event log data for taking orders are comprehensively analyzed using process mining principles and machine learning applications to increase productivity. After the discovery of processes, the bottlenecks of the exi
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Sun, Julian, and Ang Li. "An Intelligent Recommendation Platform that Utilizes Artificial Intelligence to Drive People to Make Better Food Decisions." In 11th International Conference on Signal Image Processing and Multimedia. Academy and Industry Research Collaboration Center (AIRCC), 2023. http://dx.doi.org/10.5121/csit.2023.130911.

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People are often given options on restaurants to eat at and are also given the ratings of those restaurants. However, the ratings can sometimes be rather similar and hard to choose from, and it can also be hard to find a restaurant that suits a person's special needs, and people often eat at a singular place once they find a good restaurant; we want to change that by trying to encourage people to try new restaurants. While our idea isn't original, we still decided to add it to the list of probably hundreds of sites out there that do the same thing. We made a restaurant recommendation with one
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Dolikashvili, Larisa, and Tako Davitashvili. "Restaurant Service Standards as a Means of Image Creation and Business Development." In Multidisciplinary International Scientific Conference: „Sustainable Development: Modern Trends and Challenges“. Kutaisi University, 2024. https://doi.org/10.52244/c.2024.11.19.

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High quality service is an important determinant of customer satisfaction and loyalty. This is the factor that makes the restaurant business more competitive and leads it to success. In the tourism and service sector, the restaurant business plays an important role, where the demands and expectations of customers are constantly growing and changing. Service standards are the main criterion by which customers determine the quality and professionalism of a restaurant facility. Service quality is directly related to customer satisfaction, which significantly affects business revenues and reputati
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Odonkor, Philip. "Exploring How the Heterogeneity of Building Types in Community Microgrids Impact Their Value Proposition." In ASME 2022 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2022. http://dx.doi.org/10.1115/detc2022-90705.

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Abstract Community microgrids present a compelling new approach for designing and operating the next generation of power grids. The extent to which their benefits can be realized depends on their constituent buildings, energy infrastructure, and the control algorithms that maintain grid balance. Conventional practice has been to treat the former as inflexible, meaning micro-grids are often designed for a preset group to buildings. However, as microgrids evolve to consider multiple stakeholder needs (such as consumers, prosumers and utilities), the ability for them to maximize stakeholder value
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Zhao, Congyu, and Suraj Singh. "An Survival Knowledge Training Platform to Self-Rescue From Campus Shooting using 3D Modeling and Machine Learning." In 11th International Conference on Signal Image Processing and Multimedia. Academy and Industry Research Collaboration Center (AIRCC), 2023. http://dx.doi.org/10.5121/csit.2023.130914.

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School accidents have still been a major problem that happens frequently over decades [1]. Safety hazards are alsothe problem that parents and teachers were worried about, especially campus fire [2]. Schools are the main placeswhere we study and live, and are also special places where a large number of minors gather. How to do a goodjobin campus fire safety is not only related to the normal order of education and teaching on campus, but also tothesafety of teachers and students. the vital interests of households and the future of the motherland. Accordingtostatistics, more than 80% of school f
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Pereira, Ádria Rafaela Vulcão, Aline do Rosário Pinheiro, Jackellyne Lourrane Soares de Sousa, et al. "Disorderly occupation on the edge of a beach at Ajuruteua." In IV Seven International Congress of Health. Seven Congress, 2024. http://dx.doi.org/10.56238/homeivsevenhealth-068.

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The disorderly occupation on the shore of Ajuruteua Beach, located on the BragantinaPeninsula in the state of Pará, has caused significant environmental impacts due to population expansion and tourism without adequate planning. This qualitative study carried out an analysis of the occupation of the Ajuruteua waterfront during May 2024, using walks, direct observations, detailed notes and sketches of the area. The results show that more than 90% of the waterfront is occupied with various types of buildings, including housing, restaurants, inns, kiosks, markets and bars, as well as a significant
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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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Mekić, Cvijan, and Milivoje Ćosić. "IMPACT OF THE COVID-19 PANDEMIC ON THE TOURIST OFFER AND AGRICULTURAL DEVELOPMENT IN THE MUNICIPALITY OF KUČEVO." In The Sixth International Scientific Conference - TOURISM CHALLENGES AMID COVID-19, Thematic Proceedings. FACULTY OF HOTEL MANAGEMENT AND TOURISM IN VRNJAČKA BANJA UNIVERSITY OF KRAGUJEVAC, 2021. http://dx.doi.org/10.52370/tisc21127cm.

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The corona virus pandemic has imperilled tourist destinations around the world, completely disrupting all types of traffic and border traffic. The global corona virus pandemic has brought with it major changes in trade, industry, agriculture and transportation. The negative effect of the pandemic on agriculture is reflected in the loss of the market. Tourism and catering are affected first, as arrangements are canceled and people go out to restaurants less. The next important branch that got affected is industry due to supply chain disruption. Economic activity has pretty much stalled in many
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Mitrică, Bianca, Irena Mocanu, Ines Grigorescu, and Monica Dumitraşcu. "CULTURAL TOURISM IN ROMANIA – A GENERAL OUTLINE OF THE CONCEPTUAL FRAMEWORK." In GEOLINKS International Conference. SAIMA Consult Ltd, 2020. http://dx.doi.org/10.32008/geolinks2020/b2/v2/28.

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At the international and national level there is a strong connection between culture and tourism, tourism representing an important factor of the economic development by capitalizing the tourist potential of the cultural elements. Romania has a rich and valuable heritage potential with tourist attractions included on the map of European cultural routes. The challenge for Romania is the weak promotion of the cultural tourism due to the difficulties in developing a better infrastructure for a high accessibility to cultural attractions. The literature offers a wide range of definitions of cultura
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Tcherkezova, Emilia, Elitsa Zareva, Velimira Stoyanova, Dragomir Vassilev, and Rositsa Georgieva. "IDENTIFICATION OF URBAN LANDSCAPE UNITS BASED ON SENTINEL-2A SATELLITE IMAGERY AND ILLEGAL LANDFILLS: CASE STUDY FROM VELINGRAD CITY (BULGARIA)." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s27.78.

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The variety of urban landscapes, especially of urban green spaces provide a wide range of human well-being opportunities, physical recreation, sport activities, and urban heat mitigation. Therefore, there are many studies applying remote sensing and GIS methods, which were related to the sustainable city development focused on the �green network�, �green spaces� and land use. Conversely, illegal landfills in and around settlements and rivers have a negative anthropogenic impact on the environment. Therefore, their study is crucial for sustainable planning and landscaping. In this work, the stu
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Reports on the topic "Types of restaurants"

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Marchesi, Keenan, and Patrick W. (Patrick Wade) McLaughlin. Food-away-from-home acquisition trends throughout the COVID-19 pandemic. USDA Economic Research Service, 2023. http://dx.doi.org/10.32747/2023.8023697.ers.

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"The Coronavirus (COVID-19) pandemic and the ensuing policy responses disrupted how consumers in the United States acquired food away from home, and little is known about how they continued to access these goods. This report summarizes national-level trends in dollars U.S. consumers spent from December 2019-February 2020 through April-June 2022 at quick- and full-service restaurants by service mode (on-premise, drive-thru, delivery, and carry-out) and acquisition and ordering method. Results show that while on-premises (eating inside a restaurant) spending fell at quick- and full-service resta
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Nosova, Olga. Structural Changes and the Ukrainian Labour Market Organisation. Publishing House - Vilnius Business College, 2023. http://dx.doi.org/10.57005/ab.2023.1.1.

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The article aims to analyze the structural changes and the Ukrainian labor market organization in the condition of military aggression against Ukraine. The Ukrainian economy encounters the devastating destructions and losses of economic entities, enormous capital, and labor under the effect of military aggression. Structural changes include a change in the industrial structure of production, the destruction of large enterprises, and supply chains, the loss of part of the labor force, and fluctuations between skilled and unskilled jobs. Thus, SMEs in the service sector suffer due to the reducti
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