Works matching Restaurant

Results: 5000

La adopción de las tic en restaurantes de Puerto Nuevo, Rosarito, Baja California.

Published in:

Innovar: Revista de Ciencias Administrativas y Sociales, 2019, v. 29, n. 72, p. 59, doi. 10.15446/innovar.v29n72.77932

By:

Cruz Estrada, Isaac;
Miranda Zavala, Ana María

Publication type:

Article

Ramen restaurant clusters in Japan: Geographical variety, locational lore, and evolutionary characteristics.

Published in:

Canadian Geographer, 2017, v. 61, n. 3, p. 440, doi. 10.1111/cag.12396

By:

Reiffenstein, Tim

Publication type:

Article

CSR IN RESTAURANTS: ANALISIS OF A STUDY CASE IN BOGOTA, COLOMBIA.

Published in:

Revista Criterio Libre, 2022, v. 20, n. 36, p. 1

By:

TELLEZ-BEDOYA, CARLOS-ARTURO;
RAMOS PINEDA, CAMILO ANDRÉS

Publication type:

Article

Évaluation en ligne et récits d'expériences au restaurant : quels effets de l'âge de l'e-évaluateur ?

Published in:

Gestion 2000, 2013, v. 31, n. 5, p. 75, doi. 10.3917/g2000.305.0075

By:

Clauzel, Amélie;
Riché, Caroline

Publication type:

Article

Restaurant menu labelling: Is it worth adding sodium to the label?

Published in:

Canadian Journal of Public Health, 2014, v. 105, n. 5, p. e354, doi. 10.17269/cjph.105.4492

By:

Scourboutakos, Mary J.;
Corey, Paul N.;
Mendoza, Julio;
Henson, Spencer J.;
L’Abbé, Mary R.

Publication type:

Article

Sodium Levels in Canadian Fast-food and Sit-down Restaurants.

Published in:

Canadian Journal of Public Health, 2013, v. 104, n. 1, p. e2, doi. 10.1007/bf03405645

By:

Scourboutakos, Mary J.;
L'Abbé, Mary R.

Publication type:

Article

Evaluation of a chemical dissolved air flotation system for the treatment of restaurant dishwasher effluent.

Published in:

Canadian Journal of Civil Engineering, 2013, v. 40, n. 12, p. 1164, doi. 10.1139/cjce-2012-0357

By:

Chung, Wayne;
Young, Stephanie

Publication type:

Article

Availability of calorie information on online food delivery service platforms among major chain restaurants in Canadian provinces with different calorie labelling policies.

Published in:

Canadian Journal of Public Health, 2023, v. 114, n. 6, p. 983, doi. 10.17269/s41997-023-00788-z

By:

Vanderlee, Lana;
Gaucher-Holm, Alexa;
Lê-Brassard, Maggie;
Vaillancourt, Caroline

Publication type:

Article

CUISINE PROFITABLE, CUISINE CHARITABLE: Formes quotidiennes de persistance dans un restaurant social.

Published in:

Tsantsa, 2021, v. 26, p. 139, doi. 10.36950/tsantsa.2021.26.6891

By:

Cerf, Yann

Publication type:

Article

PRÁCTICAS DE GESTIÓN HUMANA EN EMPRESAS DEL SECTOR SERVICIOS: HOTELES, BARES Y RESTAURANTES DE LA CIUDAD DE TUNJA.

Published in:

Revista Criterio Libre, 2015, v. 13, n. 22, p. 154, doi. 10.18041/1900-0642/criteriolibre.2015v13n22.133

By:

RODRÍGUEZ MORENO, DIANA CRISTINA;
GRANADOSÁ VILA, PILAR NATHALY;
VELANDIA RODRÍGUEZ, SANDRA VIVIANA

Publication type:

Article

Enquêtes sur la consommation, la perception et les utilisations de l'huile de palme rouge chez les ménagères et restauratrices de Yaoundé, Cameroun.

Published in:

Cahiers Agriculture, 2019, v. 28, n. 4, p. 1, doi. 10.1051/cagri/2019027

By:

Rébéna, Agathe;
Rafflegeau, Sylvain;
Kansci, Germain;
Nanda, Doris;
Genot, Claude

Publication type:

Article

Manger local au restaurant: un nouveau marché, de nouvelles attentes?

Published in:

Gestion 2000, 2015, v. 32, n. 4, p. 8

By:

CLAUZEL, Amélie;
LOMBARDOT, Eric;
RICHÉ, Caroline

Publication type:

Article

La evaluación de la calidad en el servicio: caso de estudio "Restaurant Familiar Los Fresnos".

Published in:

Acta Universitaria, 2014, v. 24, n. 3, p. 35, doi. 10.15174/au.2014.503

By:

Guzmán López, Artemiza;
de Lourdes Cárcamo Solís, María

Publication type:

Article

Escala mexicana de calidad en el servicio en restaurantes (emcaser).

Published in:

Innovar: Revista de Ciencias Administrativas y Sociales, 2017, v. 27, n. 63, p. 43, doi. 10.15446/innovar.v26n63.60665

By:

Vera, Jorge;
Trujillo, Andrea

Publication type:

Article

Restaurant inspection frequency: The RestoFreq Study.

Published in:

Canadian Journal of Public Health, 2016, v. 107, n. 6, p. e533, doi. 10.17269/CJPH.107.5399

By:

Medu, Olanrewaju;
Turner, Hollie;
Cushon, Jennifer A.;
Melis, Deborah;
Rea, Leslie;
Abdellatif, Treena;
Neudorf, Cory O.;
Schwandt, Michael

Publication type:

Article

Relative and absolute availability of fast-food restaurants in relation to the development of diabetes: A population-based cohort study.

Published in:

2016

By:

Polsky, Jane Y.;
Moineddin, Rahim;
Glazier, Richard H.;
Dunn, James R.;
Booth, Gillian L.

Publication type:

journal article

Optimización del Proceso de Atención al Cliente en un Restaurante durante Períodos de Alta Demanda.

Published in:

Información Tecnológica, 2014, v. 25, n. 4, p. 27, doi. 10.4067/S0718-07642014000400005

By:

Schmal, Rodolfo F.;
Olave, Teresa Y.

Publication type:

Article

FOOD WASTE MANAGEMENT ON RESTAURANTS IN JAKARTA.

Published in:

Environmental & Social Management Journal / Revista de Gestão Social e Ambiental, 2024, v. 18, n. 5, p. 1, doi. 10.24857/rgsa.v18n5-049

By:

Nathalia, Theodosia C.;
Hapsara, Vriandi;
Pramono, Rudy

Publication type:

Article

Sustainable Operations of Online and Offline Restaurants: Focusing on Multi-Brand Restaurants.

Published in:

Sustainability (2071-1050), 2024, v. 16, n. 21, p. 9607, doi. 10.3390/su16219607

By:

Kang, Byeongmo;
Yoo, Seung Ho

Publication type:

Article

The Effect of Service Quality of Green Restaurants on Green Restaurant Image and Revisit Intention: The Case of Istanbul.

Published in:

Sustainability (2071-1050), 2023, v. 15, n. 7, p. 5798, doi. 10.3390/su15075798

By:

Eren, Ramazan;
Uslu, Abdullah;
Aydın, Ayla

Publication type:

Article

Examining Luxury Restaurant Dining Experience towards Sustainable Reputation of the Michelin Restaurant Guide.

Published in:

Sustainability (2071-1050), 2020, v. 12, n. 5, p. 2134, doi. 10.3390/su12052134

By:

Kiatkawsin, Kiattipoom;
Sutherland, Ian

Publication type:

Article

Model to assess the selection of the optimal location for a restaurant, a quantitative approach. Case study: Theme restaurants in Cancun, Mexico.

Published in:

Journal of Foodservice Business Research, 2021, v. 24, n. 4, p. 457, doi. 10.1080/15378020.2020.1870786

By:

Berumen Calderón, Mauro Felipe;
Estolano Cristerna, Damayanti;
Sterling Zozoaga, Angelica Selene;
Berumen Calderón, Andreé Ricardo

Publication type:

Article

Assessment of the environmental sustainability of restaurants in the U.S.: The effects of restaurant characteristics on environmental sustainability performance.

Published in:

Journal of Foodservice Business Research, 2020, v. 23, n. 2, p. 133, doi. 10.1080/15378020.2019.1691416

By:

Jang, Yoon Jung;
Zheng, Tianshu

Publication type:

Article

Why Restaurants Fail? Part II - The Impact of Affiliation, Location, and Size on Restaurant Failures: Results from a Survival Analysis.

Published in:

Journal of Foodservice Business Research, 2011, v. 14, n. 4, p. 360, doi. 10.1080/15378020.2011.625824

By:

Parsa, H.G.;
Self, John;
Sydnor-Busso, Sandra;
Yoon, HaeJin

Publication type:

Article

Determinants of Customer Satisfaction in Quick Service Restaurants as Predictors of Customer Repurchase Intention Towards Quick Service Restaurants in India.

Published in:

AVAHAN: A Journal on Hospitality &Tourism, 2017, v. 5, n. 1, p. 144

By:

Puri, Goldi;
Kumar, Mahesh

Publication type:

Article

Managerial skills and functions of restaurant managers of independent casual restaurants in national capital region, Philippines.

Published in:

Revista Turismo & Desenvolvimento (RT&D) / Journal of Tourism & Development, 2019, n. 31, p. 91

By:

CORNELL, DARYL ACE V.

Publication type:

Article

地方餐厅的无地方性机理研究——以广东河源客家菜餐厅为例.

Published in:

Tropical Geography, 2023, v. 43, n. 7, p. 1377, doi. 10.13284/j.cnki.rddl.003706

By:

杨亮;
曾国军;
张杨

Publication type:

Article

TEMALI RESTORANLARVE TEMALI- ETNIK RESTORAN AYRIMI.

Published in:

Journal of International Social Research, 2014, v. 7, n. 35, p. 797

By:

BEKAR, Aydan;
GÜMÜŞ DÖNMEZ, Filiz

Publication type:

Article

ANALISIS PENGARUH CUSTOMER EXPERIENCE TERHADAP REVISIT INTENTION DI TIAN JING LOU RESTAURANT HOTEL INTERCONTINENTAL BANDUNG DAGO PAKAR.

Published in:

Glosains: Jurnal Sains Global Indonesia, 2023, v. 4, n. 2, p. 84, doi. 10.59784/glosains.v4i2.419

By:

Vincent

Publication type:

Article

Procurement Management in the German Restaurant Industry: A Comparison Between Top 100 Restaurants and Smaller Restaurants.

Published in:

Journal of Culinary Science & Technology, 2017, v. 15, n. 4, p. 360, doi. 10.1080/15428052.2017.1310072

By:

Zeller, Markus;
Drescher, Franziska

Publication type:

Article

IN A "GREEN" RESTAURANT, WHAT MAKES THE CUSTOM ERS SATISFIED? THE RESTAURANT ATTRIBUTES OF TRIP ADVISOR REVIEWERS.

Published in:

Kastamonu University Journal of Economics & Administrative Sciences Faculty / Kastamonu Üniversitesi Iktisadi ve Idari Bilimler Fakültesi Dergisi, 2017, v. 18, n. 1, p. 177

By:

TÜVER, Ilgaz Feray;
GÜZEL, Berrin

Publication type:

Article

Making Informed Decisions to Improve Restaurant Image Using a Hybrid MADM Approach: A Case of Fast-Food Restaurants in an Island of East Malaysia.

Published in:

Information (2078-2489), 2022, v. 13, n. 5, p. 219, doi. 10.3390/info13050219

By:

Krishnan, Anath Rau;
Hamid, Rizal;
Lin, Ronia Yeap Siew;
Tanakinjal, Geoffrey Harvey;
Rathakrishnan, Balan

Publication type:

Article

ANALISIS PENGARUH VARIASI MENU TERHADAP KEPUTUSAN PEMBELIAN DI VERANDAH RESTAURANT EASTPARC HOTEL YOGYAKARTA.

Published in:

Jurnal Sosial dan Sains (SOSAINS), 2023, v. 3, n. 7, p. 678, doi. 10.59188/jurnalsosains.v3i7.921

By:

Agriffina Br Sembiring, Patricia Ayudia;
Made Sri Puspadewi, Roels Ni

Publication type:

Article

ارزیابی تأثیر عوامل مؤثر بر رضایتمندی مشتریان در صنعت رستوران داری. مطالعه موردی: مجموعه رستوران های زنجیره ای بوف

Published in:

New Marketing Research Journal, 2014, v. 4, n. 3, p. 75

By:

حقیقی, محمد;
میرا, سید ابوالقاسم;
درستی, علی

Publication type:

Article

'n Raamwerk vir Digitale Transformasie vir Kitsdiensrestaurante: 'n Gevallestudie in Afrika Suid van die Sahara.

Published in:

Suid-Afrikaanse Tydskrif vir Natuurwetenskap en Tegnologie, 2024, v. 43, n. 1, p. 29, doi. 10.36303/SATNT.2024.43.1.976

By:

Govender, C.;
Naicker, V.

Publication type:

Article

Los Restaurantes con estrella Michelín en la dinamización turística de la comarca de O Salnés (Galicia, España).

Published in:

European Journal of Applied Business & Management, 2022, v. 8, n. 2, p. 43

By:

OLLEROS RODRÍGUEZ, JORGE

Publication type:

Article

Restaurant Recommendation System using Advanced Data Analytics and Personalized Criteria.

Published in:

Grenze International Journal of Engineering & Technology (GIJET), 2024, v. 10, n. 1, Part 3, p. 2692

By:

Arya, Greeshma;
Jha, Anjali;
Arora, Chaynika;
Mansi

Publication type:

Article

Elements that Contribute to Customer Satisfaction in Indian Restaurants - (An Exploratory Study of Two Indian Restaurants in the Manawatu Region, New Zealand).

Published in:

ATITHYA: A Journal of Hospitality, 2018, v. 4, n. 2, p. 1

By:

Rasal, Mohini

Publication type:

Article

ТЕХНОЛОГІЧНІ ІННОВАЦІЇ В РЕСТОРАННОМУ БІЗНЕСІ ДЛЯ ЗАБЕЗПЕЧЕННЯ КОНКУРЕНТОСПРОМОЖНОСТІ ЗАКЛАДУ.

Published in:

Food Industry Economics / Ekonomìka Harčovoï Promislovostì, 2021, v. 13, n. 4, p. 69, doi. 10.15673/fie.v13i4.2194

By:

Г. В., Коркач;
О. М., Котузаки;
Т. І., Нікітчіна;
Г. С., Шунько

Publication type:

Article

ПОТЕНЦІАЛ РЕСТОРАННОГО ГОСПОДАРСТВА ОДЕЩИНИ В РОЗВИТКУ ГАСТРОНОМІЧНОГО ТУРИЗМУ

Published in:

Food Industry Economics / Ekonomìka Harčovoï Promislovostì, 2018, v. 10, n. 2, p. 31, doi. 10.15673/fie.v10i2.958

By:

Дишкантюк, О. В.;
Харенко, Д. О.;
Івичук, Л. М.

Publication type:

Article

Environmental sustainability in restaurants. A systematic review and future research agenda on restaurant adoption of green practices.

Published in:

2022

By:

Madanaguli, Arun;
Dhir, Amandeep;
Kaur, Puneet;
Srivastava, Shalini;
Singh, Gurmeet

Publication type:

Literature Review

The Meal Experiences of á la Carte Restaurant Customers.

Published in:

Scandinavian Journal of Hospitality & Tourism, 2005, v. 5, n. 2, p. 135, doi. 10.1080/15022250510014417

By:

Hansen, Kai Victor;
Jensen, Øystein;
Gustafsson, Inga-Britt

Publication type:

Article

외식업 점포 선택요인이 신뢰와 재방문 의도에 미치는 영향에 관한 연구.

Published in:

Journal of Digital Convergence, 2017, v. 15, n. 8, p. 161, doi. 10.14400/JDC.2017.15.8.161

By:

송인암;
신창옥

Publication type:

Article

DEVELOPMENT OF AN EFFECTIVE RESTAURANT MENU. RESEARCH AND RECOMMENDATIONS.

Published in:

Technology Audit & Production Reserves, 2022, v. 1, n. 4(63), p. 32, doi. 10.15587/2706-5448.2022.253040

By:

Fedosova, Kateryna

Publication type:

Article

DEVELOPMENT OF AN EFFECTIVE RESTAURANT MENU. RESEARCH AND RECOMMENDATIONS.

Published in:

Technology Audit & Production Reserves, 2022, v. 1, n. 4(63), p. 32, doi. 10.15587/2706-5448.2022.253040

By:

Fedosova, Kateryna

Publication type:

Article

ИСПОЛЬЗОВАНИЕ СРЕДСТВ МАРКЕТИНГА В РЕСТОРАННОМ БИЗНЕСЕ

Published in:

Technology Audit & Production Reserves, 2017, v. 1, n. 4(33), p. 8, doi. 10.15587/2312-8372.2017.94099

By:

Китченко, Е. Н.;
Чемерис, А. В.

Publication type:

Article

СУЧАСНІ ТРЕНДИ І ПЕРСПЕКТИВИ У РЕСТОРАННІЙ ІНДУСТРІЇ

Published in:

Socio-Economic Problems & the State / Socìalʹno-Ekonomìčnì Problemì ì Deržava, 2023, v. 28, n. 1, p. 66, doi. 10.33108/sepd2023.01.066

By:

СТОЙКО, Ігор;
ШЕРСТЮК, Роман

Publication type:

Article

ОРГАНІЗАЦІЙНО-ЕКОНОМІЧНІ ЗАСАДИ РОЗВИТКУ ІННОВАЦІЙНОГО ПРОЦЕСУ ВІТЧИЗНЯНИХ ЗАКЛАДІВ ГОТЕЛЬНО-РЕСТОРАННОЇ СФЕРИ В ТУРИСТИЧНОМУ КОНТЕКСТІ

Published in:

Socio-Economic Problems & the State / Socìalʹno-Ekonomìčnì Problemì ì Deržava, 2017, v. 16, n. 1, p. 148

By:

Нагорняк, Галина;
Малюта, Людмила;
Мельник, Лілія;
Шерстюк, Роман

Publication type:

Article

Open innovation ecosystems of restaurants: geographical economics of successful restaurants from three cities.

Published in:

European Planning Studies, 2020, v. 28, n. 12, p. 2348, doi. 10.1080/09654313.2020.1721438

By:

Yun, JinHyo Joseph;
Park, KyungBae;
Gaudio, Giovanna Del;
Corte, Valentina Della

Publication type:

Article

ESKİŞEHİR'DE FAALİYET GÖSTEREN ÇİBÖREK RESTORANLARINA YÖNELİK ÇEVRİMİÇİ TÜKETİCİ ŞİKAYETLERİNİN İNCELENMESİ.

Published in:

Adıyaman Üniversitesi Sosyal Bilimler Enstitisü Dergisi, 2024, v. 17, n. 46, p. 640, doi. 10.14520/adyusbd.1355820

By:

ÇUHADAR, Yusuf

Publication type:

Article