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Journal articles on the topic 'Types of restaurants'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 July 2025

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1

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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A’idah, S. S., D. Susiloningtyas, and I. P. A. Shidiq. "GIS-based NNA and Kernel Density Analysis for Identifying Distribution of Restaurant’s Popularity Index in Bandung." IOP Conference Series: Earth and Environmental Science 940, no. 1 (2021): 012012. http://dx.doi.org/10.1088/1755-1315/940/1/012012.

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Abstract With the advancement of information and communication technology, geographic information systems (GIS) also grow. The existence of GIS allows problems to be solved as much as possible by paying attention to the surrounding space. GIS applications have been widely applied in everyday life including in the culinary field. The existence of GIS in the culinary field can make it easier to find location information where a restaurant is located and find out how the restaurant’s popularity index is. This research focuses on using NNA and KDA to analyze distribution patterns formed from each

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Gyeduaah, C., A. Sekyere, and P. Kyei. "Solid Waste Management Practices in the Food Service Industry: Focus in Ghana's Culinary Landscape." AFRICAN JOURNAL OF APPLIED RESEARCH 11, no. 2 (2025): 1–21. https://doi.org/10.26437/ajar.v11i2.945.

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Purpose: This study investigates waste management practices in restaurants in the Sunyani Municipality in Ghana. The objectives of the study are to classify the types of solid waste generated by restaurants and assess the readiness of restaurants to adopt waste reduction, reuse, and recycling practices. Design/Methodology/Approach: The study employed a descriptive cross-sectional approach with a sample of 331 restaurants. Simple random sampling was used to select the sample size. Structured questionnaires and observations were used. Descriptive statistics were employed in the review of the dat

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Herniwanti and Dwi Jayanti. "HYGIENE SANITATION AND FOOD SAFETY IN EMPLOYEE RESTAURANTS." Muhammadiyah International Public Health and Medicine Proceeding 2, no. 1 (2022): 130–39. http://dx.doi.org/10.61811/miphmp.v1i2.288.

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Restaurants is a food processing place that produces and sells various types of food and beverages for the wider community. With the development of restaurants, it is necessary to make food and beverage health efforts with the aim that people's ability to manage can be increased so that people avoid health problems or food poisoning. One of the efforts that can be done is to check the feasibility of the restaurant's hygiene and sanitation. The purpose of this study was for this examination to determine hygiene and sanitation in employee restaurants from 4 factors, employee, equipment, food, an

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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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Wu, Helen W., and Roland Sturm. "What's on the menu? A review of the energy and nutritional content of US chain restaurant menus." Public Health Nutrition 16, no. 1 (2012): 87–96. http://dx.doi.org/10.1017/s136898001200122x.

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AbstractObjectiveThe present study aimed to (i) describe the availability of nutrition information in major chain restaurants, (ii) document the energy and nutrient levels of menu items, (iii) evaluate relationships with restaurant characteristics, menu labelling and trans fat laws, and nutrition information accessibility, and (iv) compare energy and nutrient levels against industry-sponsored and government-issued nutrition criteria.DesignDescriptive statistics and multivariate regression analysis of the energy, total fat, saturated fat, trans fat, sodium, carbohydrate and protein levels of 28

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Suleman, Dede. "PERAN PAJAK RESTORAN TERHADAP PENERIMAAN DAERAH ADMINISTRASI JAKARTA TIMUR." Moneter - Jurnal Akuntansi dan Keuangan 6, no. 1 (2019): 7–12. http://dx.doi.org/10.31294/moneter.v6i1.4703.

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one of the local taxes is restaurant tax. in this research, it will give a big picture of contributing restaurant tax to Jakarta Timuel's original revenue. Regional taxes are divided into three types, taxes levied by local governments, taxes collected based on national regulations, but income tariffs made by local governments. Restaurant tax is a service provided by payment, a service provided by a restaurant called service includes the sale of food and / or drinks consumed by the buyer, whether consumed at the service place or elsewhere. The subject of restaurant tax is an individual or entit

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Malik, N. A. "ASSESSMENT OF THE PATTERN AND PATRONAGE OF RESTAURANTS/EATERIES IN ILORIN EAST LOCAL GOVERNMENT AREA OF KWARA STATE, NIGERIA." FUDMA Journal of Earth and Environmental Sciences 1, no. 02 (2024): 58–70. https://doi.org/10.33003/jees.2024.0102/06.

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This paper examines the respondent's ratings of the quality of food, environment, services rendered by staff, types of customers that visit the restaurant, and their socio-economic status. The sample frame was the 28 selected restaurants, while five respondents were randomly selected from each restaurant to get a sample size of 140 respondents. The data generated were analyzed through the Arc-GIS tool, percentages, and graphs. The study revealed that 39.3% of the respondents earned below N30,000, while 12.9% earned above N90,000. Varieties of food were sold in the restaurants comprising Nigeri

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Chua, Bee-Lia, Shahrim Karim, Sanghyeop Lee, and Heesup Han. "Customer Restaurant Choice: An Empirical Analysis of Restaurant Types and Eating-Out Occasions." International Journal of Environmental Research and Public Health 17, no. 17 (2020): 6276. http://dx.doi.org/10.3390/ijerph17176276.

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This study investigated restaurant customers’ perceived importance of key factors in accordance with dining occasions and restaurant segments. Our investigation into restaurant selection and situational factors present two types of empirical evidence regarding customers’ choice of restaurant. First, menu price was customers’ top priority in restaurant selections for full-service, quick-casual, and quick-service restaurants. Second, restaurant customers rated the importance level of restaurant selection criteria differently according to eating-out occasions. The importance of menu price was gre

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Jeon, Jiyeon, Myongjee Yoo, and Natasa Christodoulidou. "The impact of Wi-Fi service on millennial diners." Journal of Hospitality and Tourism Technology 10, no. 3 (2019): 383–400. http://dx.doi.org/10.1108/jhtt-11-2017-0133.

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Purpose The purpose of this study is to explore the impact of Wi-Fi service on the millennial generation’s loyalty to restaurants. Additionally, this study examines the impact of Wi-Fi service on three different types of restaurants (coffee shops, fast-food restaurants and casual dining restaurants). Furthermore, this study examines the similarities and differences that exist cross-culturally between Americans and Koreans. Design/methodology/approach A total number of 480 questionnaires were collected to empirically test the study model. A factor analysis that used a principal components analy

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Vilaz, Caryl F., and Melecio Jr A. Sy. "The Mediating Effect of Leadership Style on the Relationship between Green Practices and Business Sustainability of Restaurants: A Triple Bottom Line Theory." International Journal of Research and Innovation in Social Science VII, no. XII (2024): 1861–76. http://dx.doi.org/10.47772/ijriss.2023.7012144.

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Business sustainability is challenged by various barriers affecting the enterprise’ ability to ensure long-term economic viability, fostering resilience, and competitiveness. This study is a quantitative approach using descriptive-correlation and regression and conducted to determine the influence of green practices on business sustainability and the mediating role of a specific leadership style as well as the significance of their relationships in restaurant setting in Zamboanga City. There were 150 respondents from the various types of restaurants selected through purposive random sampling.

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Rahim, Noor Fareen Abdul, Hala Najwan Sabeh, Itqan Darwisyah Binti Ahmad Zaky, et al. "Exploring Customer Views on Digitalized vs. Traditional Restaurants: A Study in the Restaurant Industry." International Journal of Tourism and Hospitality in Asia Pasific 6, no. 3 (2023): 57–75. http://dx.doi.org/10.32535/ijthap.v6i3.2592.

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The main objective of this study is to explore and analyze customer perceptions and views regarding digitalized restaurants compared to traditional restaurants. This study would also help the restaurant industry transform into digitalization that corresponds with customers' views. For research purposes, data collection from a sample of customers who have recently dined in both types of restaurants by conducting a questionnaire targeting at least 100 respondents was conducted. The questionnaire focused on gathering data related to customers' perspectives and satisfaction and examining the varia

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Cho, Meehee, Mark A. Bonn, Alex Susskind, and Larry Giunipero. "Restaurant dependence/autonomy in the supply chain and market responsiveness." International Journal of Contemporary Hospitality Management 30, no. 9 (2018): 2945–64. http://dx.doi.org/10.1108/ijchm-07-2017-0432.

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Purpose This study aims to understand how restaurant dependence and autonomy within the supply chain influence market responsiveness. An examination of influences related to improving market responsiveness was also conducted by investigating the moderating roles of information technology adoption and trust. Design/methodology/approach Hierarchical regression models were developed to test the hypothesized relationships. In particular, data were obtained from only independent restaurant owners and managers because of their ability to select and determine their own suppliers. Findings Results rev

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Nainggolan, Abdul Wahab, and Guidio Leonarde Ginting. "Implementation of Zhu Takaoka Algorithm in Android-Based Restaurant Mobile Applications." IJICS (International Journal of Informatics and Computer Science) 4, no. 2 (2020): 45. http://dx.doi.org/10.30865/ijics.v4i2.2117.

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Competition of fast food restaurants at this time is getting tougher, this can be seen from the development of several fast food restaurants or fast food restaurants that exist, including Kentucky Fried Chicken, California Fried Chicken, Mc Donalds, New York Chicken, and Texas Chicken. This makes all restaurants competing in attracting consumers to buy products from the restaurant. Various efforts have been made ranging from opening branches, offering saving packages to consumers, and adding new types of food. Fast food can be interpreted as food that can be prepared to be served and consumed

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Blešić, Ivana, Jelena Tepavčević, Tamara Lukić, Živković Bubalo, and Milorad Todorović. "Green restaurants: A strategy for promoting eco-gastronomy tourism in cities of Vojvodina (Serbia)." Turizam 29, no. 2 (2025): 54–63. https://doi.org/10.5937/turizam29-57448.

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The concept of green restaurants has a significant impact on the promotion of eco-gastronomy tourism. This research investigates the potential of green restaurants as a sustainable tourism strategy with the objective of enhancing the appeal of urban tourist destinations in Vojvodina (Serbia). The survey was carried out between February and November 2024 in restaurants located in four urban destinations within the Autonomous Province of Vojvodina (Novi Sad, Subotica, Sombor, and Zrenjanin), with a total of 287 respondents participating. The research findings showed a connection between attitude

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Chandra, Fifia, and Yanti Ernalia. "Analisis angka kuman pada makanan siap saji." MEDIA ILMU KESEHATAN 10, no. 1 (2021): 36–44. http://dx.doi.org/10.30989/mik.v10i1.530.

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Background: Food poisonings in Indonesia mostly occurred in catering services. Salmonella sp., Campylobacter, Listeria, and E. coli are the types of bacteria that frequently cause food poisoning. Objective: The study aimed to detect Salmonella sp. on foods served in several restaurants. Methods: This research is a survey research with crossectional method. Selection of the restaurant was done by random sampling. There were 12 subdistricts and two restaurants were selected from each subdistrict in Pekanbaru, Riau, Indonesia. There were two types of foods consisted of animal and bean

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Cao, Yan, Carola Raab, and Christine Bergman. "Mapping the Landscape of Restaurant Research: A Bibliometric Analysis of Consumer Behavior, Organizational Behavior, and Finance Studies." Businesses 5, no. 1 (2025): 11. https://doi.org/10.3390/businesses5010011.

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Research published about the restaurant industry has experienced consistent growth over the past few decades. Yet, a comprehensive bibliometric review of this research has not been performed. This study aimed to perform such a review by examining peer-reviewed articles (n = 792) focused on restaurant business research published in the Scopus and Web of Science databases. Articles related to health or food science were not examined in this study. Articles were categorized as focusing on one of five types of restaurants (i.e., fast food, fast casual, casual dining, fine dining, and general resta

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Boutrous, Basem. "Assessing Food Safety Culture: A Comparative Study between Independent and Chain Mexican and Chinese Restaurants." Food Protection Trends 43, no. 1 (2023): 61–80. http://dx.doi.org/10.4315/fpt-22-021.

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This study aimed to assess the food safety culture in independent and chain Mexican and Chinese restaurants based on food handlers’ demographics and operational characteristics. A self-administered questionnaire was designed to collect data on-site from a stratified random sample of 300 food handlers, with the goal of having 75 food handlers from each stratum of independent and chain Mexican and Chinese restaurants. A total of 106 restaurants agreed to participate. This included 31 independent Chinese restaurants, 28 independent Mexican restaurants, 16 chain Chinese restaurants, and 31 chain M

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HEDEEN, NICOLE. "Restaurant Policies and Practices for Serving Raw Fish in Minnesota." Journal of Food Protection 79, no. 10 (2016): 1813–19. http://dx.doi.org/10.4315/0362-028x.jfp-16-164.

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ABSTRACT The number of restaurants serving sushi within Minnesota is continuously increasing. The practices and protocols of serving raw fish are complex and require detailed planning to ensure that food served to patrons will not cause illness. Although the popularity of sushi is increasing, there is a lack of research on food safety issues pertaining to preparation of raw fish and sushi rice. To address this gap, the Minnesota Department of Health Environmental Health Specialists Network Food program collected descriptive data on restaurant practices and policies concerning the service of ra

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Chigbo, Udoka Nkenna. "Comparing the Parasitological Quality of Water Used in Low and High Level Restaurants in an Urban Setting in Nigeria." European Journal of Theoretical and Applied Sciences 1, no. 4 (2023): 599–607. http://dx.doi.org/10.59324/ejtas.2023.1(4).55.

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This study aimed at comparing the parasitological status of water used by some restaurants in Owerri metropolis, Imo State from May, 2019 to February, 2020. Seventy one water samples collected across the vending types (high level and low level restaurants) were evaluated for parasite contamination using standard methods. Data obtained was statistically analyzed with p-value set at 0.05 significance level. The result showed that 14.70% (5) of the samples from high-level restaurants were contaminated. Eleven (29.73%) of the 37 samples from low-level restaurants were contaminated with parasites.

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Udoka, Nkenna Chigbo. "Comparing the Parasitological Quality of Water Used in Low and High Level Restaurants in an Urban Setting in Nigeria." European Journal of Theoretical and Applied Sciences 1, no. 4 (2023): 599–607. https://doi.org/10.59324/ejtas.2023.1(4).55.

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This study aimed at comparing the parasitological status of water used by some restaurants in Owerri metropolis, Imo State from May, 2019 to February, 2020. Seventy one water samples collected across the vending types (high level and low level restaurants) were evaluated for parasite contamination using standard methods. Data obtained was statistically analyzed with p-value set at 0.05 significance level. The result showed that 14.70% (5) of the samples from high-level restaurants were contaminated. Eleven (29.73%) of the 37 samples from low-level restaurants were contaminated with parasites.

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Ahuja, Pooja, and Pankaj Tiwari. "Examining Consumer Loyalty, Internet of Things (IoT), and Theme Restaurants in the Delhi Region." International Journal of Knowledge-Based Organizations 10, no. 4 (2020): 1–12. http://dx.doi.org/10.4018/ijkbo.2020100101.

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The research is conducted keeping in view the new trend of theme restaurants in India. Theme restaurants are not very famous in India. But people look for more than food in a restaurant. They want to have good experience along with food. So, ambience, crowd, and other aspects come into the scenario. The theme industry is not dominated by any major players, but there are some players like Pind Baluchi, Haveli that are doing good. Theme restaurants target different age groups. They are considered to be expensive. Customer loyalty is the new marketing now. Loyal customers not only help in generat

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Putri, Dewi Eka, and Eka Praja Wiyata Mandala. "Implementasi Algoritma FP-Growth Untuk Menemukan Pola Frekuensi Pembelian Lauk Pada Rumah Makan Takana Juo." JURNAL MEDIA INFORMATIKA BUDIDARMA 5, no. 1 (2021): 242. http://dx.doi.org/10.30865/mib.v5i1.2643.

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All dishes originating from West Sumatra are more popularly known as Padang cuisine. Padang cuisine is one of the most preferred dishes by Indonesians and foreign tourists. Restaurants that serve Padang cuisine, spread all over Indonesia. One of them is the Takana Juo Restaurant located in Singkawang, West Kalimantan. This restaurant serves a variety of side dishes with a distinctive taste from West Sumatra. The problem that occurs in this restaurant is that this restaurant often runs out of several types of side dishes, while there are still many other side dishes, so that many side dishes ar

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Muriuki, Belinda K., Zack B. Awino, Madara M. Ogot, and James N. Muranga. "A Dynamic Capabilities-Based Research Model for Innovation in Independent Restaurants." International Business Research 14, no. 12 (2021): 135. http://dx.doi.org/10.5539/ibr.v14n12p135.

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The purpose of the study is to contribute to the existing literature by reviewing empirical studies conducted in the restaurant industry on innovation to develop a dynamic capabilities-based research model for independent restaurants which can be tested by future scholars in the restaurants industry. The review covered innovation models that have been used and tested in restaurants; types of innovation; dynamic capabilities as an antecedent for innovation; the mediating role of human capital between dynamic capabilities and innovation; and the relationship between innovation and performance. T

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Akhmedova, Rimma R., and Ilya E. Pokamestov. "Application of the Competitive Strategies for Restaurant Businesses in the Context of Economy Digitalization." Journal of Modern Competition 16, no. 4 (2022): 95–106. http://dx.doi.org/10.37791/2687-0657-2022-16-4-95-106.

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The article is devoted to the problems of increasing the effectiveness of competitive strategies of restaurant business enterprises in the context of society digital transformation. Special attention is paid to the Russian experience of digitalization of restaurants. Domestic catering enterprises in conditions of market turbulence are forced to develop innovative competitive strategies for survival and development, an integral component of which is the business digitalization. This determines the relevance of this study. The purpose of the work is to get an idea of the current trends in the us

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Boo, Ho Voon. "Service Environment of Restaurants: Findings from the youth customers." Journal of ASIAN Behavioural Studies 2, no. 2 (2017): 67. http://dx.doi.org/10.21834/jabs.v2i2.183.

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The relatively service-driven restaurant industry is becoming more important in generating income for many Asian countries and hence the service performance of the restaurants must be well understood and managed. The key determinants for restaurant service quality need to be identified, especially for the important segment such as youth customers. Therefore, this paper aims to explore the importance of service environment (servicescape and human service), food quality and price from the youth customers’ perspective. The types of restaurant investigated were the fine dining (n1 = 145), fast foo

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Suarez, Nataly, Katerina Berezina, Wan Yang, and Susan Gordon. "Are restaurant customers ready for tablet-based menus?" International Journal of Contemporary Hospitality Management 31, no. 7 (2019): 2914–32. http://dx.doi.org/10.1108/ijchm-04-2018-0307.

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Purpose The purpose of this study is to explain the impact of innovation characteristics (relative advantage, compatibility, complexity and perceived risk) and individual differences (inertia, technology anxiety, need for interaction and previous experience) on customer intentions to adopt tablet-based menus in various restaurants settings. Design/methodology/approach An experimental design was used in this study to explore tablet-based menu acceptance intentions across three restaurant settings: quick-service, midscale and upscale. A total of 415 participants were randomly assigned to one of

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Lee, Yee Ming, and Erol Sozen. "Who knows more about food allergies – restaurant managerial staff or employees?" British Food Journal 120, no. 4 (2018): 876–90. http://dx.doi.org/10.1108/bfj-07-2017-0387.

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Purpose The purpose of this paper is to compare restaurant managerial staff and employees’ attitudes toward food allergies, their food allergy knowledge and food allergy-related training. Design/methodology/approach An online questionnaire was administered through a market research company (Qualtrics® Inc.). A total of 110 managerial staff and 229 restaurant employees completed this questionnaire. Findings Most restaurants were willing to modify recipes for customers with food allergies. Respondents felt that the customers should be responsible for expressing their food allergy needs. Both gro

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Cajander, Niko, and Arto Reiman. "High performance work practices and well-being at restaurant work." European Journal of Tourism, Hospitality and Recreation 9, no. 1 (2019): 38–48. http://dx.doi.org/10.2478/ejthr-2019-0005.

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AbstractThis study focuses on human resource management (HRM) and high performance work practices in small restaurants. Empirical material is collected through interviews aimed at individuals working in the restaurant industry. In the first phase of this study in 2010, ten employees were interviewed, and in the second phase in 2018, five of them were re-interviewed. In 2010, the interviewees were working as employees in a restaurant where well-being was constantly challenged during work. During the second round of interviews in 2018, the interviewees had continued their careers in the sector a

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Mhlanga, Oswald. "Factors impacting restaurant efficiency: a data envelopment analysis." Tourism Review 73, no. 1 (2018): 82–93. http://dx.doi.org/10.1108/tr-07-2017-0109.

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Purpose Restaurants are characterised by predictable, seasonal factors and unpredictable, individual customer demand, which make it difficult for restaurateurs to attain efficiency. A combination of these two factors, macro-predictability and micro-uncertainty, produces economic risks, which make it difficult for restaurants to attain operational efficiency. The purpose of this study is to identify factors impacting restaurant efficiency in South Africa. Design/methodology/approach By using primary and secondary sources, data were collected from 16 different types of restaurants in South Afric

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Jia, Xiaofang, Jiawu Liu, Bo Chen, et al. "Differences in nutrient and energy contents of commonly consumed dishes prepared in restaurants v. at home in Hunan Province, China." Public Health Nutrition 21, no. 7 (2018): 1307–18. http://dx.doi.org/10.1017/s1368980017003779.

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AbstractObjectiveEating away from home is associated with poor diet quality, in part due to less healthy food choices and larger portions. However, few studies account for the potential additional contribution of differences in food composition between restaurant- and home-prepared dishes. The present study aimed to investigate differences in nutrients of dishes prepared in restaurants v. at home.DesignEight commonly consumed dishes were collected in twenty of each of the following types of locations: small and large restaurants, and urban and rural households. In addition, two fast-food items

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Cordova, Maria Thely, Nenette Padilla, and Joel Bual. "Service Quality and Customer Repurchase Intention of a Local Restaurant in the Central Philippines." Technium Social Sciences Journal 60 (August 9, 2024): 227–39. http://dx.doi.org/10.47577/tssj.v60i1.11545.

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Service quality and customers’ repurchase intention are essential in the restaurants’ successful operation. Thus, this measured the service quality of a local restaurant in a highly urbanized city in Central Philippines in responsive/assurance, empathy/equity, reliability, and tangibility relative to the types of services. Likewise, it determined their repurchase intention in customer satisfaction, customer trust, commitment, and perceived value. Using the descriptive design, this was responded by conveniently sampled 157 customers aged 18 years old and above who had actual dining experience i

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Shen, Xiwei, Mingze Chen, Mengting Ge, and Mary G. Padua. "Examining the Conceptual Model of Potential Urban Development Patch (PUDP), VOCs, and Food Culture in Urban Ecology: A Case in Chengdu, China." Atmosphere 13, no. 9 (2022): 1369. http://dx.doi.org/10.3390/atmos13091369.

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In China, traditional food is a significant element of culture that affects human behaviors. The point of interest (POI) of traditional food restaurants’ location and their volatile organic compounds (VOCs) emissions affect the urban ecology. Rather than examine potential urban development patch (PUDP) based on land use data, the perspective of this paper is to examine the PUDP, air quality, and food culture in urban ecology in Chengdu, China. Methods: First, the research identifies three types of PUDP models (open PUDP, landscape PUDP, and conflict PUDP) with the weighted overlay of land use

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Asmoro, Ahlan Bangkit, and Hartutik Hartutik. "Quality evaluation of waste cooking oil from restaurants in Malang as the potential for ruminants feed supplement." BIO Web of Conferences 81 (2023): 00022. http://dx.doi.org/10.1051/bioconf/20238100022.

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Derived from hypothesis of having more fat content in feed could inhibit microbial activity and will increase the energy for the ruminants, this research conducted to determine the contrasting quality of fresh and waste cooking oil. Analysis focused on organoleptic and iodometry to initiate a supplementation product. Material used were fresh and waste cooking oil from four chicken restaurant in Malang: A Restaurant (T1), B Restaurant (T2), C Restaurant (T3), and D Restaurant (T4). Data collected thrice a day regularly and apprised that different cooking oil brands used. Brand A used in A (T1)

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Kim, Kyung-Ja, and Kanghwa Choi. "Bridging the Perception Gap between Management and Customers on DINESERV Attributes: The Korean All-You-Can-Eat Buffet." Sustainability 11, no. 19 (2019): 5212. http://dx.doi.org/10.3390/su11195212.

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Our study is based on the premise that there are differences between the key service attributes that restaurant managers prioritize and crucial DINESERV attributes that are important to customers’ perception of their experience at a restaurant. This paper investigated the perception gap between operators and customers on the service attributes of Korean all-you-can-eat buffet restaurants, and it suggests strategic alternatives to bridge this perception gap. To investigate this perception gap, we first used the analytic hierarchy process (AHP) to determine the priority ranking of the service at

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CATES, SHERYL C., MARY K. MUTH, SHAWN A. KARNS, et al. "Certified Kitchen Managers: Do They Improve Restaurant Inspection Outcomes?†." Journal of Food Protection 72, no. 2 (2009): 384–91. http://dx.doi.org/10.4315/0362-028x-72.2.384.

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Restaurants are associated with a significant number of foodborne illness outbreaks in the United States. Certification of kitchen managers through an accredited training and testing program may help improve food safety practices and thus prevent foodborne illness. In this study, relationships between the results of routine restaurant inspections and the presence of a certified kitchen manager (CKM) were examined. We analyzed data for 4,461 restaurants in Iowa that were inspected during 2005 and 2006 (8,338 total inspections). Using logistic regression analysis, we modeled the outcome variable

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Nugraha, Adi Putra, Kodrat Iman Satoto, and Kurniawan Teguh Martono. "Aplikasi Pemesanan Makanan Berbasis Mobile Pada Rumah Makan “Lek Nonong”." Jurnal Teknologi dan Sistem Komputer 2, no. 2 (2014): 175–80. http://dx.doi.org/10.14710/jtsiskom.2.2.2014.175-180.

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The restaurant business that began growing in Semarang in particular areas Tembalang. Various types of food and drink offered by restaurants. Of course, to be able to compete the restaurant needs good management in the effort to obtain optimal benefits. Based on the problems need to develop an Order Food Mobile-Based Application to support the work processes of the restaurant, especially in the booking process and report transactions menu. The mobile application was built using jQuery Mobile programming language and HTML. The use of mobile applications is supported by an application which is r

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Terhorst, Pieter, and Hilal Erkuş-Öztürk. "Urban tourism and spatial segmentation in the field of restaurants: the case of Amsterdam." International Journal of Culture, Tourism and Hospitality Research 9, no. 2 (2015): 85–102. http://dx.doi.org/10.1108/ijcthr-09-2014-0074.

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Purpose – This paper aims to show that the field of restaurants in Amsterdam, a tourist-historic city par excellence where tourism and daily life of locals are spatially intimately intertwined, is nevertheless segmented according to types of restaurants and their micro-geography (passers-by streets versus side streets and “hidden places” in the city). The kernel of the authors’ argument is that on the restaurant market, just as on markets of other cultural products, there is a lot of quality uncertainty because the standards of valuation are contested, differ between classes and lifestyle grou

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Abrahamson, Maria. "Three types of drink-oriented restaurants: customers, milieu and drinking." Nordisk Alkoholtisdkrift (Nordic Alcohol Studies) 11, no. 3 (1994): 147–59. http://dx.doi.org/10.1177/145507259401100312.

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From the middle of the 1980s, the Swedish restaurants have increasingly changed from food service to drink service. This study presents three types of restaurants in Stockholm's city center. The restaurants could be characterized as ‘the fashionable bar’, ‘the folksy bar’ and the ‘ethnic bar’. The study is based on participatory observations at the restaurants. The description takes as its starting point Goffman's (1956) concepts regarding ‘performance’, ‘setting’ and ‘personal front’ and how the customers consciously or unconsciously choose different milieus as a way to control the environmen

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Pan, Huifeng, and Hong-Youl Ha. "Service Quality and Satisfaction in the Context of Varying Levels of Restaurant Image and Customer Orientation during the COVID-19 Pandemic." Sustainability 13, no. 17 (2021): 9694. http://dx.doi.org/10.3390/su13179694.

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Extant hospitality literature has tended to view the dimensions of service quality as primarily complementary or differential in nature. However, studies of the similarities and differences between the two types of service quality have been limited. This study investigates how restaurant image and customer orientation affect the relative importance of both process and outcome service quality in customer satisfaction, focusing on restaurants during the COVID-19 pandemic. Using a moderated moderation process and macro-based approach (M = 3), our findings show that process service quality impacts

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Moushumi, Purkayastha, Sahidur Rahman, ATM Mahbub E. Elahi, Sourav Roy, Tanimul Hussain, and Nasrin Sultana Lucky. "Determination of microbiological (Staphylococci) quality of fast food sold in the different restaurant in Sylhet sadar." Research in Agriculture Livestock and Fisheries 5, no. 3 (2018): 327–33. http://dx.doi.org/10.3329/ralf.v5i3.39581.

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Fast food monger and restaurants premises are more rapidly growing in Sylhet city. This may cause serious health concern due to unhygienic environment are noticeable almost all types of fast food vendors and restaurants. Hence, the study was undertaken to assess a total viable bacterial count and especially emphasis given on total staphylococcal count of fast food items from various restaurants in and around Sylhet town. From January to February 2016, a total of 45 samples were collected and assessed of five fast food items (Singara, Shamucha, Chicken burger, Chicken roll and cake) belongs to

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