Academic literature on the topic 'Zomato'
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Journal articles on the topic "Zomato"
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Ramadhani, Sofia, and Ma'mun Sarma. "Pengaruh Sumber Pengetahuan Konsumen Non-Business Controlled terhadap Keputusan Penggunaan Direktori Kuliner Online Zomato." Jurnal Manajemen dan Organisasi 9, no. 2 (May 16, 2019): 122–36. http://dx.doi.org/10.29244/jmo.v9i2.26096.
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The rises of the culinary industry in Indonesia nowadays has opened opportunities for startup developers to create online culinary directories platforms. One of popular online culinary directories or well known by online restaurant searcher in Indonesia is Zomato. To formulate Zomato’s promotional strategies, a study is needed on the sources of knowledge that can not be controlled by the company (non-business controlled). Based on this problem, the aims of this study are to identify the Zomato user characteristics and the relation with Zomato use decisions, to idenitify a relevant consumer sources of knowledge, to analyze it, and, to know its effect on Zomato use decisions. This study uses primary data and secondary data. This study is using logistic regression as analytical model. The result of this study shows that Zomato user is dominated by 16-25 age single woman. Most of them are student and lives in Jakarta. Average income of them are <Rp 2.000.000,- and monthly food expenses in range Rp 500.000,- - Rp 1.000.000,-. The responden using Zomato for looking hangout place or place to eat. The characteristics that affect the Zomato to use decisions are sex and food expenses per month. Logistic regression results at a significant level of 15 percents shows friends, idols, internet forums, bulletin boards, and government publications are the relevant sources of knowledge to the decision for using Zomato. Respondents who strongly agree to know Zomato through friends and government publications tend to use Zomato apps than the other categories. Respondents who know Zomato through idols tend to use apps. Respondents who disagree to know Zomato through internet forums tend to use Zomato website, and respondents who know Zomato through bulletin boards tend to use the Zomato website.
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Aghi, Kushagar. "Chatbot using Zomato API." International Journal for Research in Applied Science and Engineering Technology 9, no. VI (June 10, 2021): 488–93. http://dx.doi.org/10.22214/ijraset.2021.34944.
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Chatbots are program that interact with humans using natural language like English. Computer based chatbots are getting to be distinctly famous as an intuitive and successful open framework between human and machines. They provide conversational output in response, and if commanded, can sometimes also execute tasks. One such bot is being designed in this project, where data about restaurants on the basis of some inputs are collected. Using this data, chatbot is trained to answer the queries. Our project describes the design and development of a conversational agent called Intelligent-Bot. Any questions regarding the restaurant details, are all answered by restaurant search bot.
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Putra, Rendy Dwi, and Budi Setiawan. "Pengaruh Promosi melalui Sosial Media dan Online Customer Reviews Terhadap Keputusan Pembelian." Jurnal Informatika Kesatuan 1, no. 1 (August 4, 2021): 31–42. http://dx.doi.org/10.37641/jikes.v1i1.405.
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Penelitian ini bertujuan menguji pengaruh antara Promosi melalui Sosial Media dan Online Customer Reviews Terhadap Keputusan Pembelian ( Studi Kasus Marketplace Zomato pada Generasi Millenial di Kota Bogor ). Penelitian ini menggunakan variable independent yaitu Promosi melalui Sosial Media dan Online Customer Reviews. Variabel dependennya adalah Keputusan Pembelian. Data dalam penelitian ini merupakan data sekunder.
Sampel penelitian ini adalah konsumen yang sudah membeli makanan dan minuman di restoran atau kafe melalui aplikasi Zomato. Sampel dilakukan dengan metode Hair et al sampling. Pengumpulan data dilakukan dengan kuisioner disebarkan langsung kepada konsumen yang telah membeli makanan dan minuman di restoran atau kafe melalui aplikasi Zomato sebanyak 130 responden. Metode statistic menggunakan analisis regresi linear berganda, dengan pengujian hipotesis uji statistik t.
Hasil penelitian ini menjukan positif dan signifikan pada variable Promosi melalui Sosial Media dengan t-hitung lebih besar dari t-tabel (2,779>1,96) dan variabel Online Customer Reviews t-hitung lebih besar dari t-tabel (5,349>1,96).
Kata Kunci : Promosi melalui Sosial Media, Online Customer Reviews, Keputusan Pembelian.
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Martliong, Andre Utomo, and Ni Made Satvika Iswari. "Rancang Bangun Sistem Rekomendasi Restoran Menggunakan Metode AHP dan VIKOR pada Platform LINE." Jurnal ULTIMA Computing 10, no. 1 (July 6, 2018): 27–33. http://dx.doi.org/10.31937/sk.v10i1.847.
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Since 2012 until 2017, culinary business in Indonesia has increased by an average 7% to 14% per year. Nowadays, application technology such as Zomato, helps consumers to find information about restaurant’s promos, advantages and disadvantages of a restaurant, and variations of the menu their provided. People who owned the culinary business can interact directly with consumers through social media such as LINE. LINE has 90 million users that communicate with each other by using features that LINE’s provided, such as stickers, news portals, voice and video calls, and LINE Message API service. With 90 million LINE’s users in Indonesia and growing culinary business, developing a restaurant recommendation system in LINE will provide solutions to many people, which inspired the author to develop this system. Data of restaurant it’s taken using Zomato API. Developing this system needs a method of AHP (Analytic Hierarchy Process) and VIKOR (VIsektriterijumsko KOmpromisno Rangiranje), where the application will be built using PHP language. The AHP method is used to assign a weighting value to criteria, and the VIKOR method is used to sort the best alternative option. Based on research through questionnaires, this system’s design and implementation has reached 71,13 value of usability, which mean that system is useful to help people to find restaurant their looking for.
Index Terms - Culinary, Zomato API, LINE Message API, AHP, VIKOR
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Shete, Apoorva. "Restaurant Success Rate Prediction." International Journal for Research in Applied Science and Engineering Technology 9, no. VII (July 31, 2021): 3986–96. http://dx.doi.org/10.22214/ijraset.2021.37257.
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Online reviews are becoming more and more vital when it comes to decision making of the consumer. Every business wants to succeed in the present and the upcoming future, thus good online reviews help the business grow. Especially in a restaurant business, its rating holds an important indicator to whether the restaurant is any good or not. It not only helps us understand the quality and services but also attracts more customers. Ordinarily a new restaurant owner would have to invest time in building a menu, setting the correct price range and making something unique to scope out their competition as well as improve their ratings on online services such as Zomato. Thus, this paper attempts to ease the efforts of new restaurant owners by predicting the success rate of a restaurant on the Zomato app.
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Raman, Prashant. "Zomato: a shining armour in the foodtech sector." Journal of Information Technology Case and Application Research 20, no. 3-4 (October 2, 2018): 130–50. http://dx.doi.org/10.1080/15228053.2018.1552396.
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Panigrahi, Ashok, Abhijit Saha, Aditya Shrinet, Mehul Nauityal, and Vidur Gaur. "A case study on Zomato – The online Foodking of India." Journal of Management Research and Analysis 7, no. 1 (April 15, 2020): 25–33. http://dx.doi.org/10.18231/j.jmra.2020.007.
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Wiastuti, Rachel Dyah, and Cindy Pratiwi. "ANALISIS ISI TERHADAP ATRIBUT RESTORAN DENGAN KONSEP KOREAN BARBECUE DI JAKARTA." Jurnal Pariwisata 6, no. 2 (October 17, 2019): 116–27. http://dx.doi.org/10.31311/par.v6i2.5435.
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Tujuan penelitian ini adalah untuk mengetahui faktor kepuasan dan faktor ketidakpuasan konsumen pada restoran dengan konsep Korean Barbecue di Jakarta berdasarkan Zomato dan Qraved. Penelitian menggunakan pendekatan kualitatif desktiptif dengan metode analisis isi. Terdapat 30 restoran dari 11 merek yang kemudian menjadi objek penelitian, yaitu Chung Gi Wa, Mapogalmaegi Magal, Born Ga, Seorae, Gojumong, The Grill, Samwon House, Hanyang Garden, Seo Seo Galbi. Metode analisis isi dilakukan dengan menganalisis 410 ulasan yang mewakili kepuasan konsumen dan 250 ulasan yang mewakili ketidakpuasan konsumen, yang didapatkan dari dua platform restoran di Indonesia yaitu Zomato dan Qraved. Hasil penelitian menunjukan bahwa terdapat 10 faktor yang menentukan kepuasan konsumen yaitu kualitas makanan, kualitas layanan, nilai, harga, atmosfer, tempat, kebersihan, Wi-Fi, promosi dan fasilitas. Faktor utama penentu kepuasan yaitu kualitas produk dimana kualitas makanan baik, side-dish beragam, gratis dan free-flow, porsi banyak, makanan penutup gratis dan teh gratis, varian menu banyak dan halal serta kemasan makanan yang mudah dipanaskan. Sedangkan terdapat enam faktor yang menentukan ketidakpuasan konsumen yaitu kualitas layanan, kualitas makanan, nilai, harga, kebersihan dan atmosfer. Penelitian ini berkontribusi bahwa ulasan pada platform online dapat memberikan informasi bagi pihak manajemen restoran untuk mengenai faktor yang menyebabkan tamu puas maupun tidak puas yang kemudian dapat menjadi kajian untuk meningkatkan kinerja restoran.
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Chugh, Bhanu. "Sentimental Analysis and Visualization of Food Reviews from Zomato using Tableau." International Journal of Advanced Trends in Computer Science and Engineering 9, no. 4 (August 25, 2020): 4389–93. http://dx.doi.org/10.30534/ijatcse/2020/31942020.
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Jonathan, Bern, Jay Idoan Sihotang, and Stanley Martin. "Sentiment analysis of customer reviews in zomato bangalore restaurants using random forest classifier." Abstract Proceedings International Scholars Conference 7, no. 1 (December 18, 2019): 1831–40. http://dx.doi.org/10.35974/isc.v7i1.1003.
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Introduction: Natural Language Processing is one part of Artificial Intelligence and Machine Learning to make an understanding of the interactions between computers and human (natural) languages. Sentiment analysis is one part of Natural Language Processing, that often used to analyze words based on the patterns of people in writing to find positive, negative, or neutral sentiments. Sentiment analysis is useful for knowing how users like something or not. Zomato is an application for rating restaurants. The rating has a review of the restaurant which can be used for sentiment analysis. Based on this, writers want to discuss the sentiment of the review to be predicted.
Method: The method used for preprocessing the review is to make all words lowercase, tokenization, remove numbers and punctuation, stop words, and lemmatization. Then after that, we create word to vector with the term frequency-inverse document frequency (TF-IDF). The data that we process are 150,000 reviews. After that make positive with reviews that have a rating of 3 and above, negative with reviews that have a rating of 3 and below, and neutral who have a rating of 3. The author uses Split Test, 80% Data Training and 20% Data Testing. The metrics used to determine random forest classifiers are precision, recall, and accuracy. The accuracy of this research is 92%.
Result: The precision of positive, negative, and neutral sentiment is 92%, 93%, 96%. The recall of positive, negative, and neutral sentiment are 99%, 89%, 73%. Average precision and recall are 93% and 87%. The 10 words that affect the results are: “bad”, “good”, “average”, “best”, “place”, “love”, “order”, “food”, “try”, and “nice”.
Dissertations / Theses on the topic "Zomato"
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Poças, Inês Fernandes. "Planeamento em comunicação integrada de marketing : elaboração de plano de comunicação de marketing para a empresa Zomato." Master's thesis, Instituto Superior de Economia e Gestão, 2015. http://hdl.handle.net/10400.5/11083.
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Mestrado em MarketingEste trabalho de projecto é um Plano de Comunicação Integrada de Marketing para a empresa Zomato, uma plataforma online de descoberta de restaurantes presente actualmente em 22 países. Este plano constitui uma ferramenta de planeamento e operacionalização indispensável para a gestão integrada da comunicação de uma organização. O mercado alvo deste projecto será o da Grande Lisboa e para sua elaboração foi adoptado o modelo conceptual de Clow e Baack (2011). O estudo qualitativo efectuado teve a action research como estratégia de investigação. Procedeu-se à recolha de dados primários, através de um questionário online, e de uma entrevista semi estruturada ao country manager da Zomato Portugal, Miguel Ribeiro. A restante informação necessária para a elaboração do plano foi obtida através da recolha de dados secundários. Com os dados obtidos foi possível elaborar diversas análises (interna, externa, de posicionamento e de comunicação da concorrência) e definir objectivos, segmentação, público-alvo e posicionamento desejado. Foram seleccionadas as seguintes áreas de actuação: comunicação do serviço, comunicação com media, comunicação online, eventos, parcerias e responsabilidade social. O plano tático a implementar no espaço de um ano, foi elaborado de forma a atingir os objetivos propostos. Foram ainda previstos métodos de avaliação e controlo.
This project is a Marketing's Integrated Communication Plan for Zomato, an online platform for restaurant search and discovery, currently present in 22 countries. This plan represents a planning and organization tool, essential to any organization?s integrated communication management. The target market for this project is the area of Greater Lisbon and for its execution the conceptual model of Clow and Baack (2011) was adopted. The qualitative study performed had action research as its research strategy. Primary data collection was obtained through an online survey and a semi-structured interview to Zomato Portugal's Country Manager, Miguel Ribeiro. The remaining information needed for this work plan was obtained through secondary data collection. With the collected data, it was possible to develop several analysis (internal, external, positioning and competitor's communication) and define goals, segmentation, target-audience and desired positioning. The following fields of action were selected: service's communication, media communication, online communication, events, partnerships and social responsibility. The tactical plan, to implement within a year, was developed in such a way as to meet the proposed objectives. Methods of evaluation and control were also presented.
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Pereirinha, Joana Garcês. "A influência das plataformas digitais na gestão do relacionamento com o cliente : caso Zomato no setor da restauração português." Master's thesis, Instituto Superior de Economia e Gestão, 2019. http://hdl.handle.net/10400.5/19457.
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Mestrado em Gestão e Estratégia IndustrialO setor da restauração em Portugal, devido à forte cultura gastronómica, apresenta uma acentuada expressão no mercado nacional. Este, a par dos outros setores, tem-se vindo a desenvolver e, embora a cultura se marque por tradições, tem-se sentido uma digitalização que tem vindo a alterar alguns processos desta área, especialmente na forma como se estabelecem relacionamentos com os clientes. Assim sendo, torna-se importante perceber a situação de marketing por detrás dos processos de gestão de relacionamento com o cliente, pelo que o objetivo da presente investigação é compreender de que forma as plataformas digitais têm impacto nestes processos. Para tal, e aplicando o estudo ao setor da restauração, a plataforma usada foi o Zomato. Foi feito um estudo qualitativo com recurso a entrevistas semiestruturadas, usando uma amostra não probabilística, escolhida por conveniência, junto de responsáveis de marketing de restaurantes utilizadores da plataforma em estudo. Através da amostra conseguida (nove entrevistados) foi possível retirar algumas conclusões sobre a importância das plataformas digitais bem como as vantagens que esta oferece. A sua utilidade em termos de acesso a dados, o profissionalismo que o caracteriza, a visibilidade que dá aos restaurantes e a possibilidade de estabelecer contato direto com o consumidor de forma a perceber as suas preferências, opiniões e críticas são alguns dos benefícios reconhecidos pelos proprietários dos restaurantes. Esta é uma plataforma que, embora tenha lugar para se expandir mais, tem-se vindo a revelar uma poderosa ferramenta em termos de gerir relacionamentos com o cliente e promover o efeito do WOM.
The sector of restaurants in Portugal, due to the strong gastronomic culture, has a strong expression in the national market. This one, along with the other sectors, has been developing and, although culture is marked by traditions, there has been a digitalization that has changed some processes in this area, especially in the way relationships are established with each other. Therefore, it is important to understand the marketing situation behind customer relationship management processes, so the aim of this research is to understand how digital platforms impact these processes. To this end, and applying the study to the Portuguese sector of restaurants, the platform used was Zomato. A qualitative study was conducted using semi-structured interviews, using a non-probabilistic sample, chosen for convenience, from restaurant Zomato users. Through the sample obtained (nine respondents) it was possible to draw some conclusions about the importance of digital platforms as well as the advantages it offers. Its usefulness in terms of access to data, the professionalism that characterizes it, the visibility it gives to restaurants and the ability to establish direct contact with consumers in order to understand their preferences, opinions and criticisms are some of the benefits recognized by the owners of the restaurants. This is a platform that, while expanding further, is proving to be a powerful tool in terms of managing customer relationships and promoting the WOM effect.
info:eu-repo/semantics/publishedVersion
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Menendez, Zometa Juan Pablo [Verfasser]. "Code generation for model predictive control of embedded systems / Juan Pablo Menendez Zometa." Magdeburg : Universitätsbibliothek, 2017. http://d-nb.info/1136955097/34.
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Rain, Rain Alicia Del Pilar. "Zomo nampülkafe weichafe: entre despojos coloniales y resistencias de género en Chile y el Wallmapu." Doctoral thesis, Universitat Autònoma de Barcelona, 2020. http://hdl.handle.net/10803/670676.
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En la present tesi busco identificar el paper i impacte de la diàspora i el retorn a l’Wallmapu a les identitats culturals i de gènere, específicament, en dones Maputxe de Xile. La meva aproximació a aquest estudi ha estat des dels feminismes indígenes; feminismes interseccionals; i, les lluites anti racistes, anti capitalistes i anti patriarcals. Des d’aquestes perspectives, la recerca que he emprès persegueix respondre a la pregunta ¿Quin paper han jugat i de quina forma s’han impactat els processos identitaris maputxe i de gènere, en les dones en la diàspora i el retorn a l’Wallmapu a Xile? Per donar resposta a aquesta pregunta, així com a altres que em van anar sorgint al llarg del procés d’investigació, va presentar un marc teòric centrat en els estudis de gènere, els feminismes negres, els feminismes dels pobles originaris i, a manera de pregunta ¿el feminisme Mapuche? Així també, presento revisions teòriques en relació a l’colonialisme i el multiculturalisme neoliberal que existeix a Xile, considerant les seves implicacions contemporànies. Per situar el meu problema d’estudi, he fet una revisió bibliogràfica específica sobre la diàspora en diferents contextos internacionals. Particularment, m’he situat en aquells que s’han focalitzat en persones pertanyents a pobles originaris i afrodescendents. Per finalitzar el marc teòric, i des d’una perspectiva de gènere, va presentar les troballes dels estudis abans esmentats. Seguidament, em focalitzo en la diàspora de les dones Maputxe. Totes les revisions teòriques, m’han permès delimitar una posició crítica sobre la situació de dones maputxe en la diàspora, grup de dones de què sóc part. Així, com a dona maputxe, he recorregut a la meva pròpia experiència i formació per tal de contemplar elements metodològics descolonitzats i descolonitzadors.En la presente tesis busco identificar el papel e impacto de la diáspora y el retorno al Wallmapu en las identidades culturales y de género, específicamente, en mujeres Mapuche de Chile. Mi aproximación a este estudio ha sido desde los feminismos indígenas; feminismos interseccionales; y, las luchas anti racistas, anti capitalistas y anti patriarcales. Desde estas perspectivas, la búsqueda que he emprendido persigue responder a la pregunta ¿Qué papel han jugado y de qué forma se han impactado los procesos identitarios mapuche y de género, en las mujeres en la diáspora y el retorno al Wallmapu en Chile? Para dar respuesta a esta pregunta, así como a otras que me fueron surgiendo a lo largo del proceso de investigación, presento un marco teórico centrado en los estudios de género, los feminismos negros, los feminismos de los pueblos originarios y, a modo de pregunta ¿el feminismo Mapuche? Así también, presento revisiones teóricas en relación al colonialismo y el multiculturalismo neoliberal que existe en Chile, considerando sus implicancias contemporáneas. Para situar mi problema de estudio, he hecho una revisión bibliográfica específica sobre la diáspora en diferentes contextos internacionales. Particularmente, me he situado en aquellos que se han focalizado en personas pertenecientes a pueblos originarios y afrodescendientes. Para finalizar el marco teórico, y desde una perspectiva de género, presento los hallazgos de los estudios antes mencionados. Seguidamente, me focalizo en la diáspora de las mujeres Mapuche. Todas las revisiones teóricas, me han permitido delimitar una posición crítica sobre la situación de mujeres mapuche en la diáspora, grupo de mujeres del que soy parte. Así, como mujer mapuche, he recurrido a mi propia experiencia y formación a fin de contemplar elementos metodológicos descolonizados y descolonizadores. La investigación se sitúa en un paradigma interpretativo con un enfoque cualitativo. De esta manera, y desde una perspectiva analítica y política, he realizado un estudio etnográfico multisituado, abarcando las regiones del Biobío; La Araucanía; Los Ríos; y, Metropolitana. Las actoras de este estudio fueron 35 mujeres mapuche que viven la diáspora y/o han retornado al Wallmapu. La estrategia metodológica incluyó observaciones participantes, entrevistas en profundidad y grupos de discusión. De esta manera, he entrevistado a 23 mujeres y, he realizado cuatro grupos de discusión con 14 mujeres (dos de ellas forman parte del grupo de entrevistadas) en las regiones del Biobío; La Araucanía; Los Ríos; y, Metropolitana. Los hallazgos los he ordenado considerando tres grandes dimensiones: 1) ¿wunolepayan may?; 2) micro diásporas femeninas mapuche; y, 3) crear y re-crear resistencias desde nuestro Mapuche Kimün. Estas dimensiones me han permitido comprender las desigualdades de género que enfrentan mis ñañas fuera y dentro de nuestro pueblo y que, de forma dialéctica, los desgarros y resistencias han sido los lugares donde crear formas propias para afrontar el clasismo, el patriarcado y el colonialismo.
In the herein thesis I tried to identify the function and the impact of the diaspora and the return to the Wallmapu of cultural and gender entities, mainly to Mapuche women of Chile. My approach to this study has been from indigenous feminism, intersectional feminisms and anti-racist, anti-capitalist, and anti-patriarchal struggles. From these perspectives, I seek to answer the question of which role have Mapuche and gender identity processes played, and how have they impacted women in the diaspora and return to the Wallmapu in Chile? to answer this question, as well as others that have arisen in this process, I introduce a theoretical framework focused on gender studies, black feminisms, indigenous feminisms, and, by way of a question, Mapuche feminism? I also introduce theoretical reviews related to colonialism and the neoliberal multiculturalism that exists in Chile, considering its contemporary implications. To situate my research problem, I have done a specific bibliographic review about the different international contexts of the diaspora. In particular, I gave special attention to the ones that belong to native people and people of African descent. To conclude this theoretical framework and from a gender perspective, I introduce the findings of the above-mentioned studies. Next, I focus on the diaspora of Mapuche women. All the theoretical reviews have allowed me to define a critical position on the situation of Mapuche women in the diaspora, a group of women of which I belong. Thus, as a Mapuche woman, I have resorted to my own experience and training to contemplate decolonized and decolonizing methodological elements. This research is situated in an interpretative paradigm with a qualitative approach. This way, and from an analytic and political point of view, I have performed an ethnographic research that encompasses the regions of Biobío; La Araucanía; Los Ríos; and Metropolitana. There were 35 female protagonists in total whom lived in the diaspora or have returned to the Wallmapu. The methodological strategy includes participant observation, in-depth interviews, and discussion groups. Thus, I have interviewed 23 women and, I have carried out four discussion groups with 14 women (two of them are part of the group of interviewed) in the regions of Biobío; La Araucanía; Los Ríos; and Metropolitana. I have arranged the findings into three major categories: 1) wunolepayan may?; 2) female Mapuche micro-diaspora; and, 3) to create and recreate resistance from our Mapuche Kimün. Thanks to these categories I can comprehend the gender inequalities that my ñañas have to face in and out of our people and, as a dialectical point of view, the heartbreaks and resistances have been the places to create their forms to confront classism, patriarchy, and colonialism.
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Afonso, Joana Patrícia Fernandes. "Service recovery strategies to negative online reviews on restaurant business: A case study on Zomato." Master's thesis, 2020. http://hdl.handle.net/10071/21263.
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The occurrence of a service failure can take consumers to easily publish negative comments on social media platforms as review websites, which leads to the need for service providers to adopt service recovery strategies. In the online environment these strategies commonly take the form of management responses given by companies to negative reviews. Also, by analysing these comments, companies are able to identify failures and adopt actions and changes in the business to correct them.
However, there is a scarcity of studies that explored how restaurants use service recovery strategies to deal with negative reviews. To fill this gap, an exploratory and qualitative analysis was conducted on 531 responses given by the management of 14 restaurants regarding negative comments on Zomato and interviews were carried out with some of these restaurant’ managers.
The findings identify 12 management response strategies to deal with negative reviews: thanking, apology, invitation for a new visit, self-promotion, promise of change, explanation, standard reply, express feeling, request a new contact, suggest, deny problem and offer compensation. It was possible to conclude that most of the restaurants use these strategies in a similar way, as well as negative reviews led to business improvements classified in 11 recovery strategies: information update, information sharing, reviews database maintenance, environment adaptation, food quality improvement, packaging quality improvement, change in food and drinks confection, recipes innovation, change in booking procedure, staff training and staff supervision. In relation to these strategies, it was found that restaurants use them in a more diversified way.A ocorrência de falhas no serviço pode levar os consumidores a publicarem comentários negativos em plataformas de social media como os websites de reviews, pelo que as empresas necessitam de adotar estratégias de recuperação do serviço. No contexto online estas estratégias tomam comumente a forma de respostas gerenciais. Também pela análise destes comentários é possível identificar falhas e adotar ações para as corrigir. Contudo, existe uma escassez de estudos que exploraram a forma como os restaurantes usam estratégias de recuperação do serviço para lidar com os comentários negativos. Para preencher esta lacuna realizou-se uma análise exploratória e qualitativa a 531 respostas gerenciais de 14 restaurantes a comentários negativos no Zomato e foram realizadas entrevistas com alguns dos gerentes desses restaurantes. Os resultados identificam 12 estratégias de respostas dadas aos comentários negativos: agradecimento, pedido de desculpa, convite para nova visita, auto-promoção, promessa de mudança, explicação, resposta padrão, mostrar sentimento, solicitação de novo contacto, sugestão, negação do problema e oferecer compensação. Concluiu-se ainda que no geral a maioria dos restaurantes usam estas estratégias de forma semelhante e as reviews negativas levam a alterações nos restaurantes, classificadas em 11 estratégias: atualização de informações, partilha de informações, manutenção de base de dados de comentários, adaptação do ambiente, melhoria da qualidade da comida, melhoria da qualidade da embalagem, mudança na confecção dos alimentos e bebidas, inovação de receitas, mudança nos procedimentos de reservas, formação dos empregados e supervisão dos empregados. Em relação a estas estratégias verificou-se que os restaurantes as usam de forma mais diversificada.
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Fernandes, Joana Maria de Morais Sarmento Neto. "Os critérios de escolha e avaliação dos consumidores nos guias digitais de restauração : caso Zomato." Master's thesis, 2020. http://hdl.handle.net/10400.14/34633.
Full textAbstract:
This study aims to understand whether the Zomato application has an influence on an
individual’s decision when choosing a restaurant, as well as to identify the attributes offered
in the application that matter the most to users, in various situations: individual lunch on
weekdays, family lunch, dinner with friends and romantic dinner.
It also aims to understand what are the most important dimensions that make up a user’s
satisfaction when evaluating a restaurant after a consumption experience. Additionally, a
characterization of the Zomato user profile was carried out.
The study starts with a literature review, and no direct evidence was found on the influence
of the application or on the attributes that matter the most to consumers when choosing a
restaurant, with the contribution of digital evaluation guides. Information about the profile
of the users of this application was also not found. However, there are several studies that
investigate the attributes that most contribute to the quality of an experience in a restaurant.
In this investigation a quantitative analysis was carried out, with the participation of 219
users of the Zomato application. Until then, there were no studies made in Portugal, with the
same objectives of this investigation.
The results revealed that Zomato influences users’ decisions when choosing a restaurant. On
the second objective, it was concluded that for an individual lunch on a weekday, the most
important attributes of the application when choosing a remainder are the average price, the
type of food and the location; for a family lunch specifically, the most important criteria are
the type of food, classification and location, while for a dinner with friends, the average
price, the location and the type of food are the most important attributes when choosing a
restaurant and, finally, for a romantic dinner, the most relevant attributes are the
classification, the type of food and the pictures of the environment.
As for the third objective, the three main evaluation criteria for classifying a restaurant after
the experience are the quality of the food, cleanliness and the staff's behavior / friendliness.
Finally, the results revealed that the Zomato user tends to be younger, with more than 12
years of schooling. There was no statistical difference for gender, financial status, marital
status and food restriction.Este estudo tem como objetivo perceber se a aplicação Zomato tem influência na escolha de um restaurante, bem como identificar os atributos oferecidos na aplicação que mais importam para os utilizadores, em diferentes situações: almoço de individual em dia da semana, almoço de família, jantar de amigos e jantar romântico. Pretende, também, compreender quais as dimensões mais importantes que condicionam a satisfação na experiência de consumo num restaurante, quando o consumidor o avalia, após a experiência. Será, também, realizada uma caracterização do perfil do utilizador da Zomato. O estudo iniciou-se com uma revisão da literatura, sendo que não foram encontradas evidências diretas sobre a influência da aplicação ou sobre os atributos que mais importam para o consumidor na escolha de um restaurante, com a contribuição dos guias digitais de avaliação. A informação sobre o perfil dos utilizadores desta aplicação também não foi encontrada. No entanto, existem vários estudos que investigam os atributos que mais contribuem para a qualidade da experiência num restaurante. Nesta investigação foi realizada uma análise quantitativa, com a participação de 219 inquiridos utilizadores da aplicação Zomato. Até então, não existiam estudos em Portugal, com os mesmos objetivos desta investigação. Os resultados revelaram que a Zomato tem influência na decisão na escolha de um restaurante. Em relação ao segundo objetivo, concluiu-se que num almoço individual em dia de semana os atributos da aplicação mais importantes na escolha de um restaurante é o preço médio, o tipo de comida e a localização; num almoço de família os critérios mais importantes são o tipo de comida, a classificação e a localização; em relação ao jantar de amigos, o preço médio, a localização e o tipo de comida são os atributos com maior importância na escolha de um restaurante e, por fim, no jantar romântico, os atributos mais relevantes são a classificação, o tipo de comida e as fotografias do ambiente. Quanto ao terceiro objetivo, os três principais critérios de avaliação para classificar um restaurante após a experiência são a qualidade da comida, limpeza e comportamento/simpatia do staff. Por fim, os resultados revelaram que o utilizador da Zomato é tendencialmente mais jovem, com mais de 12 anos de escolaridade. Não se verificou nenhuma diferença estatística para o género, situação financeira, estado civil e restrição alimentar.
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Cruz, Katrina Bianca Baluyot, and 畢安卡. "Effects of Zometa® and Low Level Laser Irradiation on Osteoblasts." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/fhuzf9.
Full textAbstract:
碩士中山醫學大學
牙醫學系碩士班
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Zometa is a bisphosphonate therapeutic known to inhibit bone resorption had been discussed in the recent literatures to reduce osteoblastic activity. In contrast with its influences to cell processes, biostimulation of low level laser irradiation was utilized in certain applications to cause promotion of cellular activities. The purpose of this in vitro study was to investigate the response of MC3T3-E1 mouse-derived calvarial cells with the different concentrations of Zometa in relation to the osteoblastic cells that are biostimulated by different frequencies and exposure of low-level laser irradiation. As a result after application of dozes of the bisphosphonate therapeutic, it was observed that the reduction of osteoblastic proliferation and migration may seem to become limited as the influence of zometa weakens within the specified time. Whereas through the biostimulation by low level laser, cellular migration and proliferation was enhanced efficiently within the similar duration. Through this events, it can be suggested that laser irradiation may be of an aide to control in the reduction of osteoblastic activity during an amount of time and doze of incorporation of bisphosphonate with the osteoblastic cell culture. Further studies are needed to determine the definitive limitation potentials of Zometa in relation with the low-level laser therapy in the concept of bone regeneration.
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Wedemeyer, Christian [Verfasser]. "Prävention und Behandlung partikelbedingter Osteolysen durch Zoledronat Zometa : eine tierexperimentelle Studie / vorgelegt von Christian Wedemeyer." 2005. http://d-nb.info/977656225/34.
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Oliveira, José Carlos de. "Os Zombo e o futuro (Nzil'a Bazombo) : na tradição, na colónia e na independência." Doctoral thesis, 2008. http://hdl.handle.net/10316/7435.
Full textAbstract:
Tese de doutoramento em Antropologia (Antropologia Social) apresentada ao Dep. de Antropologia da Univ. de CoimbraEste subgrupo étnico, também conhecido por Bazombo, Bambata (Ba Mbata), foi considerado como a elite mercantil da região de M’Bata e parte integrante do célebre Reino do Kongo . O seu chefe ancestral, Nsaku Ne Vunda ou Mani Mongo exerceu durante séculos o poder terreno sob o manto sagrado matrilinear da kanda Nsaku. A sua privilegiada localização geográfica, entre o Norte de Angola e o Sul da República Democrática do Congo está implantada num extenso planalto situado entre 1000 a 1100 metros de altitude e esta prerrogativa terá estado na base da escolha das íntimas relações que vieram a estabelecer-se entre o mítico Nimi a Lukeni, o"mwana" de Nsaku (leia-se o primogénito) e a autoridade mítica do grupo Kongo. O seu chefe Mani Vunda era o legítimo herdeiro do poder religioso e o principal eleitor dos reis. Usaram e usam ainda, o poder religioso como suporte fundamental do seu mando, porém, com uma singularidade: sublimaram esse mesmo poder no controle das rotas comerciais entre o rio Zaire ao Norte e o rio kuanza ao Sul. Foram e continuam a ser parceiros comerciais privilegiados entre outros, de portugueses, holandeses, franceses, belgas, ingleses, alemães, americanos e ultimamente de russos, cubanos, chineses e até coreanos. Os Zombo souberam aproveitar das situações diplomáticas e comerciais em que intervieram (e continuam a intervir), assumindo-se agentes activos privilegiados entre os povos do interior e do litoral das bacias do rio Zaire e Kuanza. A sua apetência pelo tráfico de todo o tipo de mercadorias afectou profundamente a sua existência. O ambiente natural e a sua cultura imediatista, relacionada com o comércio de longa distância, levaram a que sejam considerados como comerciantes natos, daí, a sua sedução pelo comércio desde a mais tenra idade.
This ethnic subgroup, also known as Bambata (Ba Mbata) was considered the trading elite in the M’Bata region and part of the famous Kingdom of Kongo. Their ancestral chief, Nsaku Ne Vunda, also known as Mani Mongo, exercised earthly power over centuries under the sacred matrilineal veil of Nsaku kanda. Its privileged geographical location, between the north of Angola and the south of the Democratic Republic of the Congo extends over a plateau 3500ft above sea level and this circumstance may have been decisive in the establishment of the close relationship between the mythical Nimi a Lukeni, the Nsaku “mwana” (read first born) and the mythical authority of the Kongo group. Their chief, Mani Vunda, was the legitimate heir of the religious power and the main voice in the Kings’ election. They used, and still do, religious power as the basis of their rule, yet with a particularity: they sublimated this very power in the control of the trading routes between the Zaire River, in the north and the Kwanza River, in the south. They were privileged trading partners of Portuguese, Dutch, French, Belgians, British, Germans, amongst others, and lately Chinese and even Koreans. It can therefore be concluded that the Zombo have been able to take advantage of both the diplomatic and the trading situations in which they took part (and still do) by playing the role of active and privileged agents amongst the peoples in the interior and the ones in the coast of Zaire and Kwanza basins. Their drive for the trade of all types of goods has deeply affected their existence. The natural environment and their immediateness, related with long distance trade, have led them to be considered immediatist and natural-born traders. They are not enticed by investments which mean a long wait for profit; they invest today to profit the following day. This explains their attraction to trade from a very young age.
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Ferreira, Ezequiel José Estremina Carneiro Brandão. "Características mineralógicas, petrográficas e geoquímicas do depósito de Cu de Tetelo (Mavoio, Maquela do Zombo, Angola)." Master's thesis, 2011. http://hdl.handle.net/10451/8897.
Full textAbstract:
Tese de mestrado em Geologia Económica (Prospecção Mineral), apresentada à Universidade de Lisboa, através da Faculdade de Ciências, 2011A jazida de Tetelo localiza-se na Província do Uíge (NW de Angola), cerca de 1 km a NE do depósito de Mavoio, integrando o Cinturão do Congo Ocidental, um dos cinturões Neoproterozóicos resultantes da fragmentação do supercontinente Rodinia e posterior orogenia Pan-Africana. A mineralização encontra-se hospedada em unidades do Supergrupo do Congo Ocidental, nomeadamente na Formação C5b do Sub-grupo Xisto-Calcário e nas Formações Inkisi e M’Pioka do Subgrupo Xisto-Gresoso, que constituem a parte superior do Grupo Congoliano Ocidental. Em Tetelo, estas unidades são cortadas por duas falhas de direcção geral NE-SW, a mais importante designada por “Falha das Hematites”, prolongando-se por cerca de 100 km para SW de Tetelo. O Subgrupo Xisto-Gresoso é caracterizado essencialmente por rochas meta-areníticas de natureza arcósica a subarcósica, de fonte granitóide, com calibração má a moderada, de grão muito fino a fino e predominantemente sub-anguloso. Na Formação C5b predominam rochas meta-carbonatadas de granularidade variável que registam modificações assinaláveis, derivadas da progressão heterogénea de mecanismos de recristalização dinâmica e/ou dissolução-reprecipitação. O essencial da mineralização desenvolve-se na Formação C5b, sob a forma de minérios semi-maciços e maciços, muito embora também se apresente como disseminações matriciais e a colmatar fracturas. A associação mineral principal inclui pirite, bornite, calcocite, Cu nativo, hematite, goethite e outros hidróxidos de Fe; como acessórios surgem termos análogos a digenite e covelite, calcopirite, tenantite, cuprite e raros sulfuretos de Cu-Co e arsenatos de composição química diversa (Ca, Mg, Cu, V, Y e/ou ETR). Quando hospedada no Subgrupo Xisto-Gresoso a mineralização é bastante incipiente, originando principalmente disseminações e/ou selando pequenas fracturas; verificam-se, todavia, raros domínios de mineralização semi-maciça. A associação mineral principal inclui: pirite, calcocite, hematite, goethite e outros hidróxidos de Fe, surgindo como acessórios, termos análogos a digenite e covelite, calcopirite, bornite, enargite, tenantite, galena, esfalerite e raros sulfo-arsenetos de Pb, sulfossais de Cu-As-Bi-S e Cu-Bi-S e diversas fases minerais de Cu-Pb-As-S. As diferenças existentes entre as mineralizações alojadas nas litologias do Subgrupo Xisto-Gresoso e da Formação C5b, ao nível da intensidade de mineralização e composição mineralógica, parecem dever-se a diferenças no percurso das reacções químicas estabelecidas pela interacção entre os fluidos mineralizantes e as rochas encaixantes de natureza manifestamente distinta; a maior vulnerabilidade química das rochas de natureza carbonatada permite o reforço destas diferenças aquando da oxidação heterogénea de todo o conjunto por circulação de fluidos meteóricos tardios. Os estudos de química mineral mostram que, independentemente da natureza do encaixante e do contexto textural em que se encontram, as fases minerais apresentam composições relativamente homogéneas, com desvios muito pouco significativos à estequiometria ideal; as únicas excepções prendem-se com os sulfuretos de Cu e Cu-Fe, por força da sua capacidade de formar extensas soluções sólidas dentro do sistema Cu-Fe-S. A mineralização é indubitavelmente epigenética e de carácter polifásico, apresentando características análogas às de outros depósitos epigenéticos discordantes de Cu-Zn-Pb hospedados nos cinturões Neoproterozóicos de Damara e Lufiliano. A precipitação das fases sulfuretadas parece resultar da instabilização dos agentes de complexação dos metais transportados em solução pelos fluidos hidrotermais (de natureza crustal, salinos e de pH ácido); esta instabilização dever-se-á à alteração das condições físico-químicas dos fluidos por reacções de neutralização entre os mesmos e as rochas hospedeiras de natureza carbonatada e siliciclástica. A sustentação do processo mineralizante deverá relacionar-se com a circulação periódica destes fluidos, favorecida pela recorrência de eventos de deformação frágil, desencadeada por sucessivos ciclos sísmicos experimentados pela “Falha da Hematite”, ao longo do tempo. As relações texturais e composição química das fases minerais sugerem importantes variações da composição química dos fluidos mineralizantes ao longo do tempo caracterizando-se (a nível dos elementos maiores) por: uma fase inicial de Fe (+-Cu), responsável pela precipitação de pirite (+-calcopirite), seguida de uma outra de Cu e As, marcada pela precipitação de tenantite (+-enargite) e calcopirite, esta última frequentemente em substituição dos agregados anteriores de pirite; fases subsequentes, caracterizadas pela entrada no sistema de Cu(+-Zn+-Pb), promoveram a precipitação de esfalerite e a substituição das fases sulfuretadas anteriores por fases progressivamente mais ricas em Cu e/ou Pb. A circulação tardia de águas meteóricas terá desestabilizado as fases sulfuretadas, levando à precipitação de (hidr)óxidos de Fe e Cu nativo (+-cuprite+-arsenatos). O estudo comparativo da evolução tectono-sedimentar dos cinturões do Congo Ocidental, Damara (Namíbia) e Lufiliano (República Democrática do Congo e Zâmbia) não exclui a possibilidade de ocorrência de mineralizações estratiformes de Cu-Co nos domínios meta-sedimentares Neoproterozóicos do território Angolano.
The Tetelo mineral deposit is located in the Uíge Province (NW Angola), about 1 km NE from the Mavoio ore deposit, being part of the West Congo Belt, one of the Neoproterozoic belts formed as the result of Rodinia’s supercontinent breakup and later Pan-African Orogeny. It is hosted by the West Congo Supergroup lithostratigraphic units, namely the C5b Formation of Xisto-Calcário Subgroup and the Inkisi and M’Pioka Formations of Xisto-Gresoso Subgroup, making up the upper section of the West Congolian Group. In Tetelo these units are intersected by two NE-SW faults, the main one, traced for about 100 km SW of Tetelo, named as Falha das Hematites. The Xisto-Gresoso Subgroup is mainly characterized by meta-arkosic to meta-subarkosic sandstones of a granitoid source, with bad to moderate calibration, fine to very fine grained and mainly sub-angular grains. The C5b Formation is dominated by meta-calcareous rocks of variable granularity, presenting remarkable modifications due to heterogeneous progression of dynamic recrystalization and/or reprecipitation-dissolution mechanisms. The C5b Formation hosts most part of the mineralization as semi-massive to massive ores, though it can also occur as matrix disseminations or as fracture fillings. The main mineral association includes pyrite, bornite, chalcocite, native Cu, hematite, goethite and other Fe-hydroxides; as accessory minerals appear digenite and covelite, chalcopyrite, tennantite, cuprite, and rare Cu-Co sulphides and chemically diverse arsenates (Ca, Mg, Cu, V, Y and/or REE). The mineralization is rather incipient when hosted by the Xisto-Gresoso Subgroup rocks, developed essentially as disseminations and/or micro-fracture fillings, although, rarely, it can be found as semi-massive ore. The main mineral association includes pyrite, chalcocite, hematite, goethite and other Fe-hydroxides; as accessory minerals appear digenite and covelite, chalcopyrite, bornite, tennantite, enargite, sphalerite, galena and rare Pb-sulphoarsenides, Cu-As-Bi-S and Cu-Bi-S sulphosalts and diverse Cu-Pb-As-S minerals. Differences shown by the mineralization hosted in the Xisto-Gresoso Subgroup and in the C5b Formation, regarding their intensity and mineralogical composition, seem to be due to different chemical reaction pathways established between mineralizing fluids and host rocks of very different compositions; these are later enhanced by heterogeneous oxidation of the host rocks, due to the higher chemical vulnerability of carbonate rocks during meteoric water circulation. Microprobe results show rather homogeneous compositions of the minerals, with little deviations to their ideal stoichiometry, whatever the host rock composition or textural context; the only exceptions are the Cu and Cu-Fe sulphides due to their ability to form wide solid-solutions within the Cu-Fe-S system. The mineralization is undoubtedly epigenetic and polifasic, sharing many characteristics with other fault-related Cu-Zn-Pb deposits of Damara (Namibia) and Lufilian (Democratic Republic of Congo and Zambia) belts. The destabilization of metal complexes that are transported by hydrothermal fluids (of crustal source, saline and acid pH) leads to sulphide precipitation as the outcome of buffering reactions established between the fluids and the carbonate and siliciclastic host rocks. The sustainability of the mineralizing process seems to relate with periodic fluid flow favored by fragile deformational events induced by recurrent seismic cycles of Falha das Hematites throughout time. Minerals textural relations and chemical composition suggest wide chemical composition variability of the mineralizing fluids throughout time, characterized by the following (concerning major chemical elements): an initial Fe (+-Cu) stage, responsible for pyrite (+-chalcopyrite) precipitation, followed by precipitation of tennantite+-enargite and chalcopyrite from a Cu and As phase, the latter commonly substitutes the former pyrite aggregates; subsequent Cu(+-Zn+-Pb) phases promoted sphalerite precipitation and substitution of the early sulphide phases by progressively enriched Cu- and/or Pb-minerals. Late meteoric water circulation lead to the precipitation of Fe-(hydr)oxides and native Cu (+-cuprite+-arsenates), by destabilization of the previous sulphide phases. The comparative study of the tectono-sedimentary evolution of West Congo, Damara and Lufilian belts do not rule out the possible occurrence of Cu-Co stratiform mineralizations in the Neoproterozoic meta-sedimentary domains of the Angolan territory.
Books on the topic "Zomato"
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Martin, Kathy. Zombeo and Juliet. Englewood, CA: Pioneer Drama Service, Inc., 2012.
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Raso, Domenico. Zomaro: La montagna dei sette popoli, tra i misteri della montagna calabrese. Reggio Calabria: Laruffa, 2001.
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Ort, F. Z. Zomaar een dak--: Hervormde kerkbouw tussen 1945 en 1995. Zoetermeer: Boekencentrum, 1994.
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Zoete, Johan de. Zomaar een plaatje?: De introductie van nieuwe illustratietechnieken in Nederland in de negentiende eeuw. [Arnhem]: Coördinatiecommissie Grafische Musea, 1991.
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Ancalao, Liliana. Mujeres a la intemperie =: Pu zomo wekuntu mew. [Argentina]: El Suri Porfiado, 2009.
Find full textBook chapters on the topic "Zomato"
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Srinivasan, R. "Zomato™ Gold: Platform Overreach." In Platform Business Models, 153–61. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-2838-2_12.
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van Wijhe, Marten. "Zomaar pijn." In Pijnproblemen in de praktijk, 143–44. Houten: Bohn Stafleu van Loghum, 2016. http://dx.doi.org/10.1007/978-90-368-1255-9_37.
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Kuks, J. B. M., J. W. Snoek, and J. M. Fock. "9 Zomaar een klapvoet." In Praktische neurologie, 35–36. Houten: Bohn Stafleu van Loghum, 2004. http://dx.doi.org/10.1007/978-90-313-9236-0_9.
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Mennen, Toos. "Casus 1 Zomaar een ochtend." In Likdoorns, 31–38. Houten: Bohn Stafleu van Loghum, 2009. http://dx.doi.org/10.1007/978-90-313-6737-5_2.
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Helmold, Marc. "Negotiation Execution—Value Add and the ZomA." In Successful International Negotiations, 59–64. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-33483-3_5.
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Bishop, Naomi H. "From Zomo to Yak: Change in a Sherpa Village." In Case Studies in Human Ecology, 195–217. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-9584-4_8.
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Nagpal, Gaurav, Kanika Dawar, Srutadipta Roy Choudhury, and Tanmay Singh. "Disruption and Innovation Trends in the QSR Industry." In Global Challenges and Strategic Disruptors in Asian Businesses and Economies, 172–95. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-4787-8.ch011.
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The QSR (quick service restaurants) industry in the emerging economies such as India is undergoing a wave of disruption and re-engineering. Many global brands in QSR food servicing have resorted to technology and innovation in one or more aspects of their value chain in order to maintain leadership positions in a market that is facing some fast-growing competition from various channels, especially with the penetration that service aggregators like Zomato, Swiggy, and Uber Eats have managed to gain. This study aims to establish a general direction towards which the QSR industry is progressing in India by examining not only the current trends in India but also the trends that are prevalent worldwide and which have the potential of diffusion to emerging economies like India.
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Mousoleum, Miki. "Zomo." In A contrapelo, 23–24. Metales pesados, 2017. http://dx.doi.org/10.2307/j.ctvckq75q.4.
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"Conventional treatment of myeloma Athanasios Zomas, Meletios A Dimopoulos." In Myeloma, 325–38. CRC Press, 2001. http://dx.doi.org/10.3109/9780203214251-23.
Full textConference papers on the topic "Zomato"
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Sarkar, Ansh, Aronya Baksy, and Vinay Kirpalani. "Analysis of Zomato Services using Recommender System Models." In 2021 International Conference on Intelligent Technologies (CONIT). IEEE, 2021. http://dx.doi.org/10.1109/conit51480.2021.9498534.
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Jagdale, Rajkumar S., and Sonal S. Deshmukh. "Sentiment Classification on Twitter and Zomato Dataset Using Supervised Learning Algorithms." In 2020 International Conference on Smart Innovations in Design, Environment, Management, Planning and Computing (ICSIDEMPC). IEEE, 2020. http://dx.doi.org/10.1109/icsidempc49020.2020.9299582.
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Winarko, Hilarius Bambang, and Devira Riani Mitsunita. "Restaurant Search Service Membership Program: Zomato Gold’s Case Study in Indonesia." In 23rd Asian Forum of Business Education(AFBE 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/aebmr.k.200606.072.
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Ilham, Nur Fazri, Putu Wuri Handayani, and Fatimah Azzahro. "The effects of pictures, review credibility and personalization on users satisfaction of using restaurant recommender apps: Case study: Zomato dan qraved." In 2017 Second International Conference on Informatics and Computing (ICIC). IEEE, 2017. http://dx.doi.org/10.1109/iac.2017.8280648.
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"Keynote Talk: Efficiency of Resource Abundant Clouds by Albert Y. Zomaya." In 2014 15th International Conference on Parallel and Distributed Computing, Applications and Technologies (PDCAT). IEEE, 2014. http://dx.doi.org/10.1109/pdcat.2014.8.
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Oukebdane, Mohammed Anis, Samir Ghouali, Karima Ghazali, and Mohammed Feham. "Zomraty: E-Blood Bank Android Application for Donors and Life Savers." In 2020 2nd International Workshop on Human-Centric Smart Environments for Health and Well-being (IHSH). IEEE, 2021. http://dx.doi.org/10.1109/ihsh51661.2021.9378752.
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