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article

A hybrid model of analytical network process and mixed-integer programming for selecting restaurant food supplier

Agustinus Silalahi, Ronald Sukwadi, Vanessa, Minh-Thai Le, more

Mathematica Applicanda > 2023 > Vol. 51, no. 1 > 13--31

Supplier selection is one of the essential processes of procurement in every business, including restaurants. Having good suppliers for restaurants is almost as important as having the best quality food. Many suppliers of food and beverages in Indonesia make it difficult for restaurant owners to choose the best. Therefore, determining the appropriate criteria for selecting suppliers and measuring...

article

A significant managerial challenge of online marketing in gastronomic sector during the COVID-19 pandemic

Margareta Nadanyiova, Lubica Gajanova, Jana Majerova

Polish Journal of Management Studies > 2023 > Vol. 27, No. 1 > 258--274

The popularity of online marketing has increased mainly due to several restrictions that affected businesses during the COVID-19 pandemic. The increase in popularity is also associated with the possibility of addressing multiple target groups of consumers, a key source of income for businesses during the pandemic, thanks to which they survived. Despite the increased popularity and use of online marketing,...

article

(nie)Wdzięczność, sztuka i konsumpcja. Refleksje o filmie "Menu", desublimacji i kłopotach z wykwintnym jedzeniem

Dorota Koczanowicz, Leszek Koczanowicz

Konteksty - Polska Sztuka Ludowa > 2023 > 340 > 1-2 > 151-156

Artykuł dotyczy jedzenia w kontekście konsumpcjonizmu i jego krytyki. Osnową rozważań jest film Menu. Fabuła filmu posłużyła do stawiania zasadniczych pytań o mechanizmy współczesnej kultury konsumpcji. Autorzy odwołali się do koncepcji społeczeństwa kapitalistycznego Herberta Marcusego, a szczególnie do kategorii represyjnej desublimacji. Restauracje oferujące wykwintne jedzenie (fine dining) stawiają...

article

Green consumerism, green perceived value, and restaurant revisit intention: Millennials' sustainable consumption with moderating effect of green perceived quality

Farzana Riva, Solon Magrizos, Mohammad Rabiul Basher Rubel, Ioannis Rizomyliotis

Business Strategy and the Environment > 31 > 7 > 2807 - 2819

Adopting green practices does not always guarantee customer retention and loyalty. Employing the theoretical lens of cue utilization theory, we conceptualize green perceived quality as sending internal and external cues which help consumers form judgments about product quality and perceived value. Based on a survey of 280 restaurant customers, we hypothesize and report a positive and significant influence...

article

Emerging research problems in different business domains: An analytics perspective

Sushil Gupta, Carlos M. Parra, Subodha Kumar

Production and Operations Management > 31 > 10 > 3647 - 3650

In this paper, we provide brief summaries of the papers included in the special issue on “Business Analytics: Emerging Practice and Research Issues.” There are eight papers, including this study, published in the special issue. We also categorize papers across different themes and present emerging research directions for business analytics‐related problems in different domains.

article

Ocena jakości akustycznej pomieszczeń restauracyjnych na etapie projektowania

Elżbieta Nowicka

Materiały Budowlane > 2022 > nr 8 > 21--23

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).

article

Risk factors leading to COVID‐19 cases in a Sydney restaurant

Adam Capon, Jody Houston, Rebecca Rockett, Vicky Sheppeard, more

Australian and New Zealand Journal of Public Health > 45 > 5 > 512 - 516

Objective: To explore the factors associated with the transmission of SARS‐CoV‐2 to patrons of a restaurant. Methods: A retrospective cohort design was undertaken, with spatial examination and genomic sequencing of cases. The cohort included all patrons who attended the restaurant on Saturday 25 July 2020. A case was identified as a person who tested positive to a validated specific Severe Acute Respiratory...

article

A lesson design of the subject of local cuisine as a course unit in language teaching

Hasan Coşkun

Journal of Education Culture and Society > 2021 > 12 > 1 > 479-503

Aim. In Turkey, German ranks second after English as a foreign language in private courses, schools, and universities. There is an important relation between the selection of the subject of German courses, i.e., the detailed planning of the courses, and the implementation of the appropriate method. In this research, the subject of cuisine was planned for teaching German at universities. The purpose...

article

Association between access to full‐service restaurants and childhood obesity

Peng Jia, Hongxi Yang, Xinxi Cao, Changzheng Yuan, more

Obesity Reviews > 22 > S1 > n/a - n/a

The lack of access to full‐service restaurants (FSRs) is generally thought to be a risk factor for childhood obesity, as it could discourage healthful eating‐out behaviours while increasing the exposure to unhealthful food venues as “compensatory” options. However, the association between FSR access and childhood obesity has not been comprehensively reviewed previously. A literature search was conducted...

article

Effect of environmental corporate social responsibility on green attitude and norm activation process for sustainable consumption: Airline versus restaurant

Heesup Han, Bee‐Lia Chua, Antonio Ariza‐Montes, Elena‐Nicoleta Untaru

Corporate Social Responsibility and Environmental Management > 27 > 4 > 1851 - 1864

The major aim of this research was to develop theoretical frameworks clearly explicating airline and restaurant customers' decision formation for eco‐friendly products. Using a quantitative approach, we successfully broadened the norm activation theory by integrating environmental corporate social responsibility (CSR) and attitude toward the behavior. In addition, the theory was effectively deepened...

article

The health of restaurant work: A historical and social context to the occupational health of food service

Julia Lippert, Howard Rosing, Felipe Tendick‐Matesanz

American Journal of Industrial Medicine > 63 > 7 > 563 - 576

The United States currently has over one million restaurants, making food service one of the largest workforces and industry sectors in the nation's economy. Historically, concern for the health of early restaurant workers was tied largely to the hygiene of the food and thus the wellbeing of the customer rather than the individuals preparing the food. The landscape of occupational illness and injury...

article

New trends in culinary tourism – regional (Silesian) fusion cuisine

Dorota Świtała-Trybek

Geography and Tourism > 2020 > Vol. 8, No. 1 > 47--54

This article concerns regional cuisine, mainly new ways of its presentation taking into account personal visions the preparation of certain dishes. Today, in culinary tourism there is a growing interest in regional dishes in fusion versions. The author discusses the characteristics of the regional and fusion cuisine, identifies selected Silesian dishes most often modified by chefs, presents the typology...

article

Trace elements analysis in hair strand of cooks chronically exposed to indoor air pollution in restaurants of Lhasa, Tibet: preliminary results

Bigyan Neupane, Shichang Kang, Chaoliu Li, Pengfei Chen

SN Applied Sciences > 2019 > 1 > 9 > 1-7

Considering the effect of environmental exposure and contamination, six trace elements including arsenic (As), cadmium (Cd), chromium (Cr), copper (Cu), lead (Pb), and zinc (Zn) in scalp hair samples of cooks at Lhasa city, southern Tibetan Plateau were analyzed by inductively coupled plasma-mass spectrometry. Potential of human hair in indicating the exposure and contamination has been assessed....

article

Wine glass size and wine sales: four replication studies in one restaurant and two bars

Natasha Clarke, Rachel Pechey, Mark Pilling, Gareth J. Hollands, more

BMC Research Notes > 2019 > 12 > 1 > 1-6

Objective Previous research suggests that wine glass size affects sales of wine in bars, with more wine purchased when served in larger glasses. The current four studies, conducted in one restaurant (Studies 1 and 2) and two bars (Studies 3 and 4) in Cambridge, England, aim to establish the reproducibility of this effect of glass size on sales. A multiple treatment reversal design was used, involving...

article

Does clean air increase the demand for the consumer city? Evidence from Beijing

Cong Sun, Siqi Zheng, Jianghao Wang, Matthew E. Kahn

Journal of Regional Science > 59 > 3 > 409 - 434

Cities offer a large menu of possible employment and leisure opportunities. The gains from such consumer city leisure are likely to be lower on more polluted days. We study the association between daily consumption activity and outdoor air pollution in China and find evidence in favor of the hypothesis that clean air and leaving one's home for leisure trips are complements. Given the high levels of...

article

Who's on the tourists' menu? Exploring the social significance of restaurant experiences for tourists

Sheila Matson-Barkat, Philippe Robert-Demontrond

Tourism Management > 2018 > 69 > C > 566-578

Taking a Consumer Culture Perspective, this paper explores the co-production of meaning among participants in tourists' restaurant experiences. Responding to criticisms that interpreting consumer behaviour should focus both on the individual and also on the collective context of consumption (Askegaard and Linnet, 2011), our research explores the social significance of these experiences and how they...

article

Photokeratitis among restaurant workers: A case series

Matthew P. Stripp, Anna R. Dulaney, Michael C. Beuhler, Ricky L. Langley

American Journal of Industrial Medicine > 61 > 9 > 780 - 782

This case report highlights the challenges associated with the diagnosis and workplace evaluation of occupationally acquired ultraviolet (UV) radiation‐induced photokeratitis and associated skin burns in a group of restaurant workers. UV‐C spectrum bulbs were inadvertently shipped and installed in insect light traps. Ocular and dermal symptoms were reported in 18 of 85 restaurant employees to varying...

article

Effects of a randomized intervention promoting healthy children's meals on children's ordering and dietary intake in a quick-service restaurant

Stephanie Anzman-Frasca, Abbey C. Braun, Sarah Ehrenberg, Leonard H. Epstein, more

Physiology & Behavior > 2018 > 192 > C > 109-117

Children's consumption of restaurant foods is associated with higher energy intake and lower nutritional quality compared to foods prepared at home. The aim of this pilot study was to test whether an in-restaurant intervention promoting healthy children's meals (i.e. two meals that met nutrition recommendations and were thus healthier than typical children's meal offerings across leading restaurants)...

article

Multicenter survey of restaurant staff’s knowledge of food allergy in eastern France

S. Lefèvre, L. Abitan, C. Goetz, M. Frey, more

Allergo Journal International > 2019 > 28 > 2 > 57-62

Background There are 14 allergens with mandatory labeling of manufactured food. A recent European regulation on the provision of food information to consumers has made it compulsory for restaurants to have a written document informing consumers on allergens contained in the dishes they serve. Objective To investigate restaurant staff’s knowledge about food allergies. Methods A standardized telephone...

article

The tree structure — A general framework for food waste quantification in food services

Mattias Eriksson, Christine Persson Osowski, Jesper Björkman, Emma Hansson, more

Resources, Conservation and Recycling > 2018 > 130 > C > 140-151

Food waste in the food services industry has been identified as an important unsustainability hotspot, but standardised methods for food waste quantification are lacking. Existing studies on waste quantity assessments have several limitations, such as short and infrequent quantifications times, large methodological variations ranging from physical measurements to visual observations, and lack of comparability...

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Search results

A hybrid model of analytical network process and mixed-integer programming for selecting restaurant food supplier

A significant managerial challenge of online marketing in gastronomic sector during the COVID-19 pandemic

(nie)Wdzięczność, sztuka i konsumpcja. Refleksje o filmie "Menu", desublimacji i kłopotach z wykwintnym jedzeniem

Green consumerism, green perceived value, and restaurant revisit intention: Millennials' sustainable consumption with moderating effect of green perceived quality

Emerging research problems in different business domains: An analytics perspective

Ocena jakości akustycznej pomieszczeń restauracyjnych na etapie projektowania

Risk factors leading to COVID‐19 cases in a Sydney restaurant

A lesson design of the subject of local cuisine as a course unit in language teaching

Association between access to full‐service restaurants and childhood obesity

Effect of environmental corporate social responsibility on green attitude and norm activation process for sustainable consumption: Airline versus restaurant

The health of restaurant work: A historical and social context to the occupational health of food service

New trends in culinary tourism – regional (Silesian) fusion cuisine

Trace elements analysis in hair strand of cooks chronically exposed to indoor air pollution in restaurants of Lhasa, Tibet: preliminary results

Wine glass size and wine sales: four replication studies in one restaurant and two bars

Does clean air increase the demand for the consumer city? Evidence from Beijing

Who's on the tourists' menu? Exploring the social significance of restaurant experiences for tourists

Photokeratitis among restaurant workers: A case series

Effects of a randomized intervention promoting healthy children's meals on children's ordering and dietary intake in a quick-service restaurant

Multicenter survey of restaurant staff’s knowledge of food allergy in eastern France

The tree structure — A general framework for food waste quantification in food services

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