Works matching DE "RESTAURATEURS"

Results: 332

Ruth Fertel: The First Lady of American Restaurants.

Published in:

Journal of Hospitality & Tourism Education, 2009, v. 21, n. 2, p. 48, doi. 10.1080/10963758.2009.10696944

By:

Bloor, Katherine;
Barrows, Clayton

Publication type:

Article

A Profile of Norman Brinker.

Published in:

Journal of Hospitality & Tourism Education, 2005, v. 17, n. 3, p. 7, doi. 10.1080/10963758.2005.10696828

By:

Borrows, Clayton W.

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:

Lortie, Josée;
Cabantous, Laure;
Sardais, Cyrille

Publication type:

Article

A luta por reconhecimento dos entregadores de aplicativo no Brasil.

Published in:

Ciências Sociais em Revista, 2024, v. 60, n. 2, p. 111, doi. 10.34024/csr.2024.60.2.17457

By:

NEIVA, Pedro

Publication type:

Article

THE INFLUENCE OF MARKETING MIX AND CAFE ATMOSPHERE ON CUSTOMER LOYALTY THROUGH CUSTOMER SATISFACTION AS A MEDIATION VARIABLE.

Published in:

Journal of Application Business & Management / Jurnal Aplikasi Bisnis dan Manajemen, 2025, v. 11, n. 1, p. 141, doi. 10.17358/jabm.11.1.141

By:

Risal, M.;
Efendi, Achmad;
Firmanzah, Adi

Publication type:

Article

The Mediating Role of Customer Satisfaction Between Dimensions of CSR and Customer Loyalty.

Published in:

Studia Periegetica, 2024, v. 46, n. 2, p. 59, doi. 10.58683/sp.1990

By:

OMIDVAR, MOHAMMADSADEGH;
DEEN, ANISAH

Publication type:

Article

Nazwy restauracji w łódzkim Orientarium proponowane przez internautów a współczesne tendencje onimiczne.

Published in:

Prace Jezykoznawcze, 2023, v. 25, n. 2, p. 129, doi. 10.31648/pj.8918

By:

Burska, Katarzyna

Publication type:

Article

Interview with Edmundo Rosas Nava.

Published in:

2008

By:

Rowell, Charles H.;
Jones, Marcus

Publication type:

Interview

Factors influencing consumers' continuance purchase intention of local food via online food delivery services: the moderating role of gender.

Published in:

Cogent Business & Management, 2024, v. 11, n. 1, p. 1, doi. 10.1080/23311975.2024.2316919

By:

Siew Chein Teo;
Tze Wei Liew;
Hong Yik Lim

Publication type:

Article

Determining the drivers of continued mobile food delivery app (MFDA) usage during a pandemic period.

Published in:

Cogent Business & Management, 2024, v. 11, n. 1, p. 1, doi. 10.1080/23311975.2024.2308086

By:

Munday, Monique;
Humbani, Michael

Publication type:

Article

Traditional restaurant managers' use of sensory marketing to maintain customer satisfaction: Findings from PLS-SEM and fsQCA.

Published in:

Cogent Business & Management, 2023, v. 10, n. 1, p. 1, doi. 10.1080/23311975.2023.2196788

By:

Silaban, Pantas H.;
Chen, Wen-Kuo;
Eunike, Ixora Javanisa;
Silalahi, Andri Dayarana K.

Publication type:

Article

Improving organizational agility through ethical leadership, employee job satisfaction and Islamic OCB.

Published in:

Asian Journal of Business Research, 2024, v. 14, n. 2, p. 129, doi. 10.14707/ajbr.240176

By:

Mustofa, Ardian;
Tjahjono, Heru Kurnianto

Publication type:

Article

The Making of an Englishman.

Published in:

History Today, 2010, v. 60, n. 9, p. 40

By:

Barber, Peter

Publication type:

Article

Innovation in Tourism Gastronomy in Cuzco, Peru.

Published in:

International Journal of Social Sustainability in Economic, Social & Cultural Context, 2021, v. 17, n. 2, p. 55, doi. 10.18848/2325-1115/CGP/v17i02/55-75

By:

Pasco-Dalla-Porta, Mario Marcello;
Esparza Arana, María Elena;
Sánchez Zambrano, María E.

Publication type:

Article

LISTY Z ŁAGRU ISSAKA ANTONIEGO DONIGIEWICZA.

Published in:

Lehahayer, 2019, n. 6, p. 297, doi. 10.12797/LH.06.2019.06.07

By:

OBROCKA, ROMANA

Publication type:

Article

Práticas de Gestão e o Desempenho de Restaurantes.

Published in:

Amazônia, Organizações e Sustentabilidade (AOS), 2024, v. 13, n. 1, p. 42

By:

dos Santos de Carvalho, Mario Cesar;
Castro Gomes, Sérgio

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:

Rahmawati, Rahmawati;
Hudayah, Syarifah;
Setyadi, Djoko;
Purbawangsa, Ida Bagus Anom;
Hendar, Hendar

Publication type:

Article

Ementas Acessíveis Multiformato: Uma ferramenta para a inclusão social e a autonomia de todos.

Published in:

EduSer: Revista de Educação, 2024, v. 16, n. 2, p. 1, doi. 10.34620/eduser.v16i2.285

By:

TEIXEIRA GIL, HENRIQUE;
SILVA SARAIVA, DANIELA;
AGUIAR DE SOUSA, CÉLIA

Publication type:

Article

Yelp or Facebook?: A Comparative Analysis.

Published in:

Academy of Business Journal, 2021, p. 39

By:

Palaniappan, Nachammai;
Shah, Riya;
Zeitouny, Majd;
Bizel, Gulhan;
Gilkey Jr, Joseph

Publication type:

Article

Perceived Effect of Calorie Count Display on Customers' Eating Behaviors in Food Facilities of Eastern Province, Saudi Arabia: A Mixed Method Study.

Published in:

Journal of Multidisciplinary Healthcare, 2020, v. 13, p. 1849, doi. 10.2147/JMDH.S283568

By:

AlAmer, Naheel A;
AlOmar, Reem S;
AlKaltham, Shikha M;
AlYami, Rawan S;
AlRashidi, Fatimah N;
AlJrri, Mai M;
Wahab, Moataza M Abdel

Publication type:

Article

"Secret Kitchen"™: An Amalgam of Family, Fortune, and Fusion Food in Asian American Cuisine.

Published in:

Amerasia Journal, 2006, v. 32, n. 2, p. 21

By:

Pham, Vu H.

Publication type:

Article

"Have You Eaten?"—Inspired by an Exhibit.

Published in:

Amerasia Journal, 2005, v. 31, n. 1, p. 19

By:

Chow, Rey

Publication type:

Article

Information Privacy Behaviors during the COVID-19 Pandemic: Focusing on the Restaurant Context.

Published in:

Information Systems Frontiers, 2023, v. 25, n. 5, p. 1829, doi. 10.1007/s10796-022-10321-1

By:

Lee, Eunji;
Kim, Jin-young;
Kim, Junchul;
Koo, Chulmo

Publication type:

Article

Restoran İşletmecilerinin Hayalet Mutfak Girişimine Yönelik Bakış Açılarının Belirlenmesi: Gaziantep İlinde Nitel Bir Uygulama.

Published in:

Gaziantep University Journal of Social Sciences, 2023, v. 22, n. 1, p. 350, doi. 10.21547/jss.1190251

By:

BALTACI, Furkan;
YILDIZ, Ali

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:

YAVUZ, Ömer;
MESCİ, Muammer

Publication type:

Article

Customer Satisfaction and Value as Drivers of Business Success for Fine Dining Restaurants.

Published in:

Services Marketing Quarterly, 2006, v. 28, n. 1, p. 89, doi. 10.1300/J396v28n01_05

By:

Arora, Raj;
Singer, Joe

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:

Edelmann, Hanna;
Quiñones‐Ruiz, Xiomara Fernanda;
Penker, Marianne

Publication type:

Article

Do Commercial Place Managers Explain Crime Across Places? Yes and NO(PE).

Published in:

Journal of Quantitative Criminology, 2024, v. 40, n. 4, p. 761, doi. 10.1007/s10940-024-09587-2

By:

Tucker, Riley;
O'Brien, Daniel T.

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:

Zhang, Bang-Lin;
Yang, Yi-Chun;
Xiang, Ling

Publication type:

Article

BASES DE DIFERENCIAÇÃO E PERCEPÇÃO DE VALOR: UM ESTUDO COM CLIENTES DE RESTAURANTES DE CULINÁRIA JAPONESA.

Published in:

Brazilian Business Law Journal / Administração de Empresas em Revista, 2022, v. 3, n. 29, p. 1

By:

MOLOGNE OLIVEIRA, GUSTAVO;
ALBUQUERQUE AUGUSTO, CLEICIELE

Publication type:

Article

EMPRENDEDORES GASTRONÓMICOS EN NUEVE HISTORIAS.

Published in:

Debates IESA, 2015, v. 20, n. 1, p. 16

By:

Gibbs, Adriana

Publication type:

Article

APPLYING THE PRINCIPLES OF SEPARATION IN DEVELOPMENT OF THE RESTAURANT BUSINESS.

Published in:

Tourism & Hospitality Management, 2023, v. 29, n. 3, p. 365, doi. 10.20867/thm.29.3.4

By:

STOLYARCHUK, Valentyna

Publication type:

Article

Thinking Empirically about the McDonaldization Thesis in Penang.

Published in:

Pertanika Journal of Social Sciences & Humanities, 2017, v. 25, n. 1, p. 433

By:

Ong, B. K.

Publication type:

Article

The Immigrant Restaurateur and the American City: Taste, Toil, and the Politics of Inhabitation.

Published in:

2014

By:

Ray, Krishnendu

Publication type:

Essay

Feeding America: Immigrants in the Restaurant Industry and Throughout the Food System Take Action for Change.

Published in:

Social Research, 2014, v. 81, n. 2, p. 347, doi. 10.1353/sor.2014.0019

By:

Jayaraman, Saru

Publication type:

Article

Advancing laddering and critical incident technique to reveal restaurant niches.

Published in:

Service Industries Journal, 2017, v. 37, n. 13-14, p. 801, doi. 10.1080/02642069.2017.1351551

By:

Lin, Chin-Feng;
Fu, Chen-Su

Publication type:

Article

Consumer Choice and Segmentation in the Restaurant Industry.

Published in:

Service Industries Journal, 1992, v. 12, n. 3, p. 324, doi. 10.1080/02642069200000042

By:

Auty, Susan

Publication type:

Article

Adapting to tourism trends in Hoi An: the challenge for Nam Long restaurant.

Published in:

Asia Pacific Journal of Tourism Research, 2020, v. 25, n. 10, p. 1071, doi. 10.1080/10941665.2020.1753789

By:

O'Mahony, Barry

Publication type:

Article

Food as Story and Spectacle in Big Night (1996).

Published in:

Mise-en-Scène, 2023, v. 8, n. 1, p. 10

By:

BEADLING, LAURA

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:

CASTELLANOS, M. BIANET

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:

OCHOA, ENRIQUE C.;
MEJÍA, FERNANDO

Publication type:

Interview

Ethical Considerations When Using Nudges to Reduce Meat Consumption: an Analysis Through the FORGOOD Ethics Framework.

Published in:

Journal of Consumer Policy, 2024, v. 47, n. 1, p. 1, doi. 10.1007/s10603-023-09558-3

By:

Lades, L.;
Nova, F.

Publication type:

Article

Food and technology: Using digital devices for restaurant orders leads to indulgent outcomes.

Published in:

Journal of the Academy of Marketing Science, 2024, v. 52, n. 6, p. 1673, doi. 10.1007/s11747-024-01029-6

By:

Abell, Annika;
Biswas, Dipayan;
Arroyo Mera, Christian

Publication type:

Article

Taking the local food movement one step further: An exploratory case study of hyper-local restaurants.

Published in:

Tourism & Hospitality Research, 2018, v. 18, n. 3, p. 388, doi. 10.1177/1467358416666137

By:

De Chabert-Rios, Jacqueline;
Deale, Cynthia S.

Publication type:

Article

Revisiting smoking bans in restaurants: Canadian employees perspectives.

Published in:

Tourism & Hospitality Research, 2015, v. 15, n. 2, p. 91, doi. 10.1177/1467358414553867

By:

Jackson, Leonard A;
Taylor, Marcia

Publication type:

Article

The effective performance measures for store managers on restaurant chain growth.

Published in:

Tourism & Hospitality Research, 2014, v. 14, n. 3, p. 131, doi. 10.1177/1467358414540165

By:

Lin, Wei-Shong;
Tou, Jen-Chun;
Yeh, Ming-Yih

Publication type:

Article

La tecnología como catalizador para innovar la formación en escuelas de hostelería y restauración.

Published in:

Campus Virtuales, 2023, v. 12, n. 1, p. 35, doi. 10.54988/cv.2023.1.1242

By:

blancafort-Masriera, Luis;
Serrat-Antolí, Núria;
Tarrats-Pons, Elisenda;
ferrás-hernández, Xavier

Publication type:

Article

GESTIÓN EN RESTAURANTES, BASADA EN LOS PRERREQUISITOS DEL SISTEMA APPCC.

Published in:

Anuario Turismo y Sociedad, 2022, v. 30, p. 71

By:

Fariñas Rojas, Fabio Alejandro

Publication type:

Article

THE PERCEPTIONS OF WINE CONSUMERS REGARDING THE USE OF DIGITAL WINE LISTS IN DIGITALLY ORIENTED RESTAURANTS.

Published in:

Economics of Agriculture / Ekonomika Poljoprivrede, 2023, v. 70, n. 3, p. 841, doi. 10.59267/ekoPolj2303841L

By:

Labus, Pero;
Nikolić, Jelena Lukić

Publication type:

Article

INNOVATIONS IN THE RESTAURANT INDUSTRY - AN EXPLORATORY STUDY.

Published in:

Economics of Agriculture / Ekonomika Poljoprivrede, 2016, v. 63, n. 4, p. 1169, doi. 10.5937/ekopolj1604169i

By:

Ivkov, Milan;
Blešić, Ivana;
Simat, Karolina;
Demirović, Dunja;
Božić, Sanja;
Stefanović, Vidoje

Publication type:

Article