Works matching DE "RESTAURATEURS"
Results: 310
Real Southern Barbeque: Constructing Authenticity in Southern Food Culture.
- Published in:
- Sociological Inquiry, 2021, v. 91, n. 4, p. 983, doi. 10.1111/soin.12395
- Publication type:
- Article
How Leadership Moments are Enacted within a Strict Hierarchy: The case of kitchen brigades in haute cuisine restaurants.
- Published in:
- Organization Studies, 2023, v. 44, n. 7, p. 1081, doi. 10.1177/01708406221134225
- By:
- Publication type:
- Article
KOMUNIKASI PUBLIK TERHADAP UPAYA MENINGKATKAN KESADARAN MASYARAKAT DALAM MEMBAYAR PAJAK RESTORAN.
- Published in:
- Journal of Syntax Literate, 2023, v. 8, n. 7, p. 5180, doi. 10.36418/syntax-literate.v8i7.13166
- By:
- Publication type:
- Article
Idealizing Maya Culture: The Politics of Race, Indigeneity, and Immigration Among Maya Restaurant Owners in Southern California.
- Published in:
- Diálogo, 2015, v. 18, n. 2, p. 67, doi. 10.1353/dlg.2015.0041
- By:
- Publication type:
- Article
Nourishing Communities and Consciousness at the Grassroots: An Interview with Carlos Ortez of Un Solo Sol Kitchen in Boyle Heights.
- Published in:
- 2015
- By:
- Publication type:
- Interview
Why Be Smoke-Free? A Qualitative Study of Smoke-Free Restaurant Owner and Manager Opinions.
- Published in:
- Health Promotion Practice, 2010, v. 11, n. 1, p. 89, doi. 10.1177/1524839907309866
- By:
- Publication type:
- Article
Revealing the Link Between Open Minded, Uncertainty Readiness and Optimism in Business Performance for Food and Beverage Businesses.
- Published in:
- Economics: Innovative & Economic Research Journal / Casopis za Ekonomsku Teoriju i Analizu, 2024, v. 12, n. 1, p. 199, doi. 10.2478/eoik-2024-0008
- By:
- Publication type:
- Article
The Effects of COVID-19 on the Tourism Sector and Hotel Businesses: The Case of Marmaris.
- Published in:
- Igdir University Journal of Social Sciences / Iğdır Üniversitesi Sosyal Bilimler Dergisi, 2020, n. 23, p. 617
- By:
- Publication type:
- Article
Editorial.
- Published in:
- European Journal on Criminal Policy & Research, 1999, v. 7, n. 1, p. 1, doi. 10.1023/A:1008723820199
- By:
- Publication type:
- Article
Viewing the Crime Wave from the Inside: Perceived Rates of Extortion among Restauraeurs in Germany.
- Published in:
- European Journal on Criminal Policy & Research, 1999, v. 7, n. 1, p. 43, doi. 10.1023/A:1008731913895
- By:
- Publication type:
- Article
Culture and commitment as antecedents of performance in the food and beverage sector.
- Published in:
- Brazilian Journal of Management / Revista de Administração da UFSM, 2024, v. 17, n. 2, p. 1, doi. 10.5902/1983465973964
- By:
- Publication type:
- Article
Satisfying the online food crave: The case of online food aggregators.
- Published in:
- International Journal of Consumer Studies, 2022, v. 46, n. 4, p. 1413, doi. 10.1111/ijcs.12768
- By:
- Publication type:
- Article
Co-creating interactive dining experiences via interconnected and interoperable smart technology.
- Published in:
- Asian Journal of Technology Innovation, 2022, v. 30, n. 1, p. 45, doi. 10.1080/19761597.2020.1822748
- By:
- Publication type:
- Article
Análisis de la localización de la oferta restaurantera del destino turístico Varadero, Cuba.
- Published in:
- Revista Brasileira de Pesquisa em Turismo, 2021, v. 15, n. 3, p. 1, doi. 10.7784/rbtur.v15i3.2215
- By:
- Publication type:
- Article
The Role of Near-Field Communication Mobile Payments in Sustainable Restaurant Operations: A Restaurateur's Perspective.
- Published in:
- Sustainability (2071-1050), 2023, v. 15, n. 16, p. 12471, doi. 10.3390/su151612471
- By:
- Publication type:
- Article
Factors Affecting the Implementation of Online Food Delivery and Its Impact on Restaurant Performance during the COVID-19 Pandemic.
- Published in:
- Sustainability (2071-1050), 2023, v. 15, n. 16, p. 12147, doi. 10.3390/su151612147
- By:
- Publication type:
- Article
Local versus Foreign Worker Perceptions, Commitment and Attitudes toward Careers in Restaurants and Cafés: Evidence from Saudi Arabia.
- Published in:
- Sustainability (2071-1050), 2023, v. 15, n. 6, p. 5244, doi. 10.3390/su15065244
- By:
- Publication type:
- Article
Crisis Management in Restaurants: The Case of Polish Restaurants during the COVID-19 Pandemic.
- Published in:
- Sustainability (2071-1050), 2022, v. 14, n. 21, p. 14631, doi. 10.3390/su142114631
- By:
- Publication type:
- Article
Entrepreneurs' Responses to COVID-19 Crisis: A Holistic Dynamic Capabilities Perspective in the Saudi Food and Beverage Sector.
- Published in:
- Sustainability (2071-1050), 2022, v. 14, n. 20, p. N.PAG, doi. 10.3390/su142013111
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- Publication type:
- Article
COVID-19's Impact on the Restaurant Industry.
- Published in:
- Sustainability (2071-1050), 2022, v. 14, n. 18, p. 11544, doi. 10.3390/su141811544
- By:
- Publication type:
- Article
Sustainable Development Practices of Restaurants in Romania and Changes during the COVID-19 Pandemic.
- Published in:
- Sustainability (2071-1050), 2022, v. 14, n. 7, p. 3798, doi. 10.3390/su14073798
- By:
- Publication type:
- Article
Green Supply Chain Management Implemented by Suppliers as Drivers for SMEs Environmental Growth with a Focus on the Restaurant Industry.
- Published in:
- Sustainability (2071-1050), 2022, v. 14, n. 6, p. 3515, doi. 10.3390/su14063515
- By:
- Publication type:
- Article
Restaurant Industry Practices to Promote Healthy Sustainable Eating: A Content Analysis of Restaurant Websites Using the Value Chain Approach.
- Published in:
- Sustainability (2071-1050), 2020, v. 12, n. 17, p. 7127, doi. 10.3390/su12177127
- By:
- Publication type:
- Article
Green Cities and Waste Management: The Restaurant Industry.
- Published in:
- Sustainability (2071-1050), 2020, v. 12, n. 15, p. 5964, doi. 10.3390/su12155964
- By:
- Publication type:
- Article
The Importance of Being Local: The Role of Authenticity in the Concepts Offered by Non-Themed Domestic Restaurants in Switzerland.
- Published in:
- Sustainability (2071-1050), 2020, v. 12, n. 9, p. 3907, doi. 10.3390/su12093907
- By:
- Publication type:
- Article
Small Queuing Restaurant Sustainable Revenue Management.
- Published in:
- Sustainability (2071-1050), 2020, v. 12, n. 8, p. 3477, doi. 10.3390/su12083477
- By:
- Publication type:
- Article
Investing In CSR Pays You Back in Many Ways! The Case of Perceptual, Attitudinal and Behavioral Outcomes of Customers.
- Published in:
- Sustainability (2071-1050), 2020, v. 12, n. 3, p. 1158, doi. 10.3390/su12031158
- By:
- Publication type:
- Article
The Relationship between Psychological Contract Breach and Job Insecurity or Stress in Employees Engaged in the Restaurant Business.
- Published in:
- Sustainability (2071-1050), 2019, v. 11, n. 20, p. 5709, doi. 10.3390/su11205709
- By:
- Publication type:
- Article
Bridging the Perception Gap between Management and Customers on DINESERV Attributes: The Korean All-You-Can-Eat Buffet.
- Published in:
- Sustainability (2071-1050), 2019, v. 11, n. 19, p. 5212, doi. 10.3390/su11195212
- By:
- Publication type:
- Article
Expert Concepts of Sustainable Service Innovation in Restaurants in Taiwan.
- Published in:
- Sustainability (2071-1050), 2016, v. 8, n. 8, p. 739, doi. 10.3390/su8080739
- By:
- Publication type:
- Article
Fine-grained analysis of aspects, sentiments and types of attitudes in restaurant reviews.
- Published in:
- Tourism & Management Studies, 2014, v. 10, n. 1, p. 66
- By:
- Publication type:
- Article
Etnik Restoranlarda Marka Değeri Oluşturulması: İstanbul Örneğii.
- Published in:
- Gaziantep University Journal of Social Sciences, 2020, v. 19, n. 3, p. 1386
- By:
- Publication type:
- Article
Analytic Framework to Determine Proximity in Relationship Coffee Models.
- Published in:
- Sociologia Ruralis, 2020, v. 60, n. 2, p. 458, doi. 10.1111/soru.12278
- By:
- Publication type:
- Article
Local Chain Restaurants and Millennials' Needs: Insights from Lebanon.
- Published in:
- E-review of Tourism Research, 2021, v. 18, n. 4, p. 647
- By:
- Publication type:
- Article
Customer Intention to Use Facial Recognition Technology at Quick-Service Restaurants.
- Published in:
- E-review of Tourism Research, 2020, v. 17, n. 5, p. 753
- By:
- Publication type:
- Article
The influence of health and environment-focused values on restaurateur satisfaction in organic restaurants: a descriptive analysis in Spain.
- Published in:
- Management Letters / Cuadernos de Gestión, 2018, v. 18, n. 2, p. 15, doi. 10.5295/cdg.160718lc
- By:
- Publication type:
- Article
Empreendimentos Gastronômicos e a utilização de sistemas de gestão de tecnologias de informação e comunicação (TIC).
- Published in:
- Comunicação Pública, 2020, v. 15, n. 28, p. 1, doi. 10.4000/cp.7596
- By:
- Publication type:
- Article
Turismo  Mesa: da oferta contemporânea do Barreado no litoral paranaense.
- Published in:
- Revista Turismo em Análise, 2009, v. 20, n. 3, p. 485, doi. 10.11606/issn.1984-4867.v20i3p485-503
- By:
- Publication type:
- Article
Local Boy, Local Food: An Interview with Robert St. John.
- Published in:
- 2013
- By:
- Publication type:
- Interview
THE ROLE OF INNOVATIVE ENTREPRENEURS IN FOSTERING VALUE CREATION AND LOCAL DEVELOPMENT. A CASE OF SCANDINAVIAN RURAL GOURMET RESTAURATEURS.
- Published in:
- 2012
- By:
- Publication type:
- Abstract
CELEBRITY RESTAURATEURS: NARRATIVES OF ENTREPRENEURIAL COMPETENCE DEVELOPMENT.
- Published in:
- 2012
- By:
- Publication type:
- Abstract
From paddock to plate.
- Published in:
- Open House International (Open House International Association), 2012, v. 37, n. 3, p. 18
- By:
- Publication type:
- Article
What makes a restaurant customer become a green citizen?
- Published in:
- Social Behavior & Personality: an international journal, 2022, v. 50, n. 7, p. 1, doi. 10.2224/sbp.11540
- By:
- Publication type:
- Article
Editorial.
- Published in:
- 2019
- By:
- Publication type:
- Editorial
The virtue of a controlling leadership style: Authoritarian leadership, work stressors, and leader power distance orientation.
- Published in:
- Asia Pacific Journal of Management, 2024, v. 41, n. 2, p. 507, doi. 10.1007/s10490-022-09860-7
- By:
- Publication type:
- Article
Eat Well El Paso!: Lessons Learned From a Community-Level Restaurant Initiative to Increase Availability of Healthy Options While Celebrating Local Cuisine.
- Published in:
- American Journal of Health Promotion, 2021, v. 35, n. 6, p. 841, doi. 10.1177/0890117121999184
- By:
- Publication type:
- Article
Local Food Tourism Networks and Word of Mouth.
- Published in:
- Journal of Extension, 2011, v. 49, n. 2, p. 1, doi. 10.34068/joe.49.02.05
- By:
- Publication type:
- Article
Sidelines.
- Published in:
- Nature, 2007, v. 445, n. 7130, p. 806, doi. 10.1038/445806a
- Publication type:
- Article
レストランの照明デザインにおける 顧客と経営者の対照的な視点.
- Published in:
- New Food Industry, 2024, v. 66, n. 7, p. 407
- By:
- Publication type:
- Article
Restaurants' Solvency in Portugal during COVID-19.
- Published in:
- International Journal of Financial Studies, 2023, v. 11, n. 2, p. 63, doi. 10.3390/ijfs11020063
- By:
- Publication type:
- Article