Works matching DE "RESTAURANT menus"

Results: 211

Providing sodium information on a restaurant menu: a case study from the restaurant at Kellogg Ranch part II.

Published in:

Journal of Culinary Science & Technology, 2019, v. 17, n. 5, p. 385, doi. 10.1080/15428052.2018.1443617

By:

Kapoor, Sandra;
de Villa-Lopez, Belinda

Publication type:

Article

Providing sodium information on a restaurant menu: a case study from the restaurant at Kellogg Ranch part I.

Published in:

Journal of Culinary Science & Technology, 2019, v. 17, n. 4, p. 326, doi. 10.1080/15428052.2018.1443616

By:

Kapoor, Sandra;
De Villa-Lopez, Belinda

Publication type:

Article

Compositional Data Analysis in Tourism: Review and Future Directions.

Published in:

Tourism Analysis, 2020, v. 25, n. 1, p. 153, doi. 10.3727/108354220X15758301241594

By:

Coenders, Germà;
Ferrer-Rosell, Berta

Publication type:

Article

Tony beers.

Published in:: Marketing Research, 2009, v. 21, n. 2, p. 5
Publication type:: Article

Evaluating Lean Service Principles in Restaurants: A Data-Driven Approach with Fuzzy Logic.

Published in:

Journal of Computing Research & Innovation, 2024, v. 9, n. 2, p. 1, doi. 10.24191/jcrinn.v9i2.402

By:

Hasan, Suzanawati Abu;
Mohd Razali, Afiza Syazwani;
Teoh Yeong Kin;
Mohd Nasir, Diana Sirmayunie;
Thaib, Marini Mohd

Publication type:

Article

E-Food Ordering and Diet Monitoring System.

Published in:

African Journal of Computing & ICT, 2020, v. 13, n. 2, p. 5

By:

Haroon-Sulyman, Shakirat Oluwatosin;
Tolulope, Abdulfatah Aishat

Publication type:

Article

Commendary Cellarius.

Published in:

Grenze International Journal of Engineering & Technology (GIJET), 2019, v. 5, p. 192

By:

Anguraj, K.;
Devi, M. Bavani;
Sathyapriya, S.;
Shalini, P.

Publication type:

Article

La traducción de cartas de restaurante en un destino turístico: un estudio de caso.

Published in:

Estudios de Traducción, 2022, n. 12, p. 25, doi. 10.5209/estr.80344

By:

Darias Marrero, Agustín

Publication type:

Article

The trompe l'oeil, from art technique to gastronomic technique.

Published in:

Journal of Namibian Studies, 2023, v. 34, p. 3898

By:

Herrera Egüez, Carolina Giselle;
Zambrano Núñez, Telmo Marcelo;
Pino Falconí, Paúl Roberto;
Romero Machado, Efraín Rodrigo

Publication type:

Article

Sales Increasing Strategies Based on Menu Item Performance: Case of a Luxury Restaurant.

Published in:

International Journal of Contemporary Economics & Administrative Sciences, 2022, v. 12, n. 2, p. 763, doi. 10.5281/zenodo.7513531

By:

ERDEM, Özkan;
KILIÇ, Damla;
ARMAN, Adem;
MUTLU, Çiğdem

Publication type:

Article

Evaluation of quality of the children's menu in mall's restaurants.

Published in:

Revista Paulista de Pediatria, 2022, v. 40, p. 1, doi. 10.1590/1984-0462/2022/40/2021027IN

By:

Barboza Duarte, Caroline;
Neumann Spinelli, Monica Glória;
Guerra Matias, Andrea Carvalheiro

Publication type:

Article

Nudging Our Way to a Healthier Population: The Effect of Calorie Labeling and Self-Control on Menu Choices of Emerging Adults.

Published in:

Health Communication, 2017, v. 32, n. 8, p. 1032, doi. 10.1080/10410236.2016.1217452

By:

Rising, Camella J.;
Bol, Nadine

Publication type:

Article

How much is a chef's touch worth? Affective, emotional and behavioural responses to food images: A multimodal study.

Published in:

PLoS ONE, 2023, v. 18, n. 10, p. 1, doi. 10.1371/journal.pone.0293204

By:

Rosa, Pedro J.;
Madeira, Arlindo;
Oliveira, Jorge;
Palrão, Teresa

Publication type:

Article

Public's calorie literacy and perceived effectiveness of restaurant menu calorie labeling in the United Arab Emirates.

Published in:

PLoS ONE, 2023, v. 18, n. 10, p. 1, doi. 10.1371/journal.pone.0293387

By:

Cheikh Ismail, Leila;
Kassem, Hanin;
Osaili, Tareq M.;
Hashim, Mona;
Obaid, Reyad;
Radwan, Hadia;
Mohamad, Maysm N.;
Saleh, Sheima T.;
Al Zomut, Zein;
Abu Qiyas, Salma;
Al Rajaby, Radhiya;
Al Daour, Rameez;
Ali, Habiba I.;
Stojanovska, Lily;
Al Dhaheri, Ayesha S.

Publication type:

Article

On the translation of culinary terms in Malaga province restaurant menus into English. A corpus-based study.

Published in:

Hermeneus, 2024, v. 26, p. 135, doi. 10.24197/her.26.2024.135-159

By:

BEDNÁROVÁ-GIBOVÁ, KLAUDIA

Publication type:

Article

La traducción al español de las técnicas culinarias chinas.

Published in:

Hermeneus, 2022, v. 24, p. 483, doi. 10.24197/her.24.2022.483-514

By:

XINYU ZHANG;
HOSTENCH, OLGA TORRES

Publication type:

Article

University restaurants menu planning using mathematical modelling.

Published in:

Journal of Food & Nutrition Research, 2021, v. 60, n. 1, p. 38

By:

SZEREMETA SPAK, MARCIA DANIELI;
CARLOS COLMENERO, JOÃO

Publication type:

Article

Tradition, modernity and exoticism: plating up Peruvian in Melbourne.

Published in:

Continuum: Journal of Media & Cultural Studies, 2017, v. 31, n. 1, p. 114, doi. 10.1080/10304312.2016.1231797

By:

Anderson, Lara;
Benbow, Heather Merle

Publication type:

Article

A restaurant-based intervention to promote sales of healthy children's menu items: the Kids' Choice Restaurant Program cluster randomized trial.

Published in:

2016

By:

Ayala, Guadalupe X.;
Castro, Iana A.;
Pickrel, Julie L.;
Williams, Christine B.;
Shih-Fan Lin;
Madanat, Hala;
Hee-Jin Jun;
Zive, Michelle;
Lin, Shih-Fan;
Jun, Hee-Jin

Publication type:

journal article

KARS'TA BACASIZ FABRİKA: GASTRONOMİ TURİZMİNE RESTORAN İŞLETMECİLERİNİN BAKIŞI.

Published in:

Motif Academy Journal of Folklore, 2024, v. 17, n. 47, p. 1776, doi. 10.12981/mahder.1414184

By:

DURUKAN, Arzu;
ÇAĞDAŞ, Rotinda

Publication type:

Article

İstanbul'da Bulunan Birinci Sınıf Restoranların Mönülerinin Gastronomi Turizmi Kapsamında Karşılaştırmalı Analizi Üzerine Bir Araştırma: Tripadvisor Örneği.

Published in:

Bartin University Journal of Faculty of Economics & Administrative Sciences / Bartın Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 2019, v. 10, n. 20, p. 318

By:

YURDAY, Yusuf İslam;
KINGIR, Said

Publication type:

Article

Carbon labels on restaurant menus: do people pay attention to them?

Published in:

Journal of Sustainable Tourism, 2020, v. 28, n. 1, p. 51, doi. 10.1080/09669582.2019.1670187

By:

Babakhani, Nazila;
Lee, Andy;
Dolnicar, Sara

Publication type:

Article

OFFERING GLUTEN-FREE MEALS ON RESTAURANT MENUS.

Published in:

Horizons Series A, 2022, v. 31, p. 377, doi. 10.20544/HORIZONS.A.31.2.22.P29

By:

Arnaudov, Kliment;
Naumov, Kliment

Publication type:

Article

New York City's Sodium Warning Regulation: From Conception to Enforcement.

Published in:

2019

By:

Anekwe, Amaka V.;
Lent, Megan;
Farley, Shannon M.;
Kessler, Kimberly;
Kennelly, Maura O.;
Angell, Sonia Y.

Publication type:

Editorial

Availability of Healthier Children's Menu Items in the Top Selling Quick Service Restaurant Chains (2004–2015).

Published in:

American Journal of Public Health, 2019, v. 109, n. 2, p. 267, doi. 10.2105/AJPH.2018.304800

By:

Mueller, Megan P.;
Wilde, Parke;
Folta, Sara C.;
Anzman-Frasca, Stephanie;
Economos, Christina D.

Publication type:

Article

Comprehensive Restaurant-Sector Changes Are Essential to Reduce Obesity Risk for All Americans.

Published in:

2018

By:

Kraak, Vivica Ingrid

Publication type:

Editorial

Predicted Impact of the Food and Drug Administration’s Menu-Labeling Regulations on Restaurants in 4 New Jersey Cities.

Published in:

American Journal of Public Health, 2018, v. 108, n. 2, p. 234, doi. 10.2105/AJPH.2017.304162

By:

Gruner, Jessie;
DeWeese, Robin S.;
Lorts, Cori;
Yedidia, Michael J.;
Ohri-Vachaspati, Punam

Publication type:

Article

Evaluation of a Voluntary Menu-Labeling Program in Full-Service Restaurants.

Published in:

American Journal of Public Health, 2010, v. 100, n. 6, p. 1035, doi. 10.2105/AJPH.2009.174839

By:

Pulos, Elizabeth;
Leng, Kirsten

Publication type:

Article

Evaluating the Impact of Menu Labeling on Food Choices and Intake.

Published in:

American Journal of Public Health, 2010, v. 100, n. 2, p. 312, doi. 10.2105/AJPH.2009.160226

By:

Roberto, Christina A.;
Larsen, Peter D.;
Agnew, Henry;
Baik, Jenny;
Brownell, Kelly D.

Publication type:

Article

CLOSING THE KITCHEN? DIGESTING THE IMPACT OF THE FEDERAL MENU LABELING LAW IN THE AFFORDABLE CARE ACT.

Published in:

University of Florida Journal of Law & Public Policy, 2011, v. 22, n. 2, p. 255

By:

Slive, Lauren

Publication type:

Article

Grupo Inforpress gana el Golden World Awards 2009 de la IPRA.

Published in:: Revista de Comunicación (1888198X), 2009, v. 2, n. 11, p. 6
Publication type:: Article

SALT AND FAT CONTENTS IN PREPARATIONS AT COMMERCIAL RESTAURANTS IN GOIâNIA-GO.

Published in:

Revista Brasileira em Promoção da Saúde, 2013, v. 26, n. 1, p. 18, doi. 10.5020/18061230.2013.p18

By:

Kunert, Camila Silva;
de Morais, Mariana Patrício;
e Silva Carvalho, Ana Clara Martins

Publication type:

Article

TEORES DE SAL E GORDURA NAS PREPARAÇÕES DE RESTAURANTES COMERCIAIS DA CIDADE DE GOIÂNIA-GO.

Published in:

Revista Brasileira em Promoção da Saúde, 2013, v. 26, n. 1, p. 18, doi. 10.5020/18061230.2013.p18

By:

Kunert, Camila Silva;
de Morais, Mariana Patrício;
e Silva Carvalho, Ana Clara Martins

Publication type:

Article

Risk assessment of pesticide residues ingestion in food offered by institutional restaurant menus.

Published in:

PLoS ONE, 2024, v. 19, n. 12, p. 1, doi. 10.1371/journal.pone.0313836

By:

da Silva, Thuany Matias;
Seabra, Larissa Mont'Alverne Jucá;
Colares, Luciléia Granhen Tavares;
de Araújo, Barbara Lettyccya Pereira Chacon;
Pires, Vanessa Cristina da Costa;
Rolim, Priscilla Moura

Publication type:

Article

SEASHELL SPECIALTIES AND FOOD HANDLING IN SLOVENE ISTRIA RESTAURANTS.

Published in:

Acta Agriculturae Slovenica, 2014, v. 104, n. 2, p. 81, doi. 10.14720/aas.2014.104.2.3

By:

POKLAR VATOVEC, Tamara;
JAKUS, Tadeja;
BIZJAK, Mojca

Publication type:

Article

WHAT THE DOCTOR ORDERED.

Published in:

Marketing Health Services, 2015, v. 35, n. 4, p. 32

By:

SEAGRAM, ANDY;
AMES, EDEN

Publication type:

Article

Beef or Beet Wellington? Chefs, meat reduction, and hindering and supportive forms of craftsmanship.

Published in:

Food, Culture & Society, 2025, v. 28, n. 1, p. 60, doi. 10.1080/15528014.2024.2322792

By:

Michielsen, Yolie J.E.;
van der Horst, Hilje M.;
van de Nobelen, Rosan

Publication type:

Article

Critical Eating: Tasting Museum Stories on Restaurant Menus.

Published in:

Food, Culture & Society, 2016, v. 19, n. 2, p. 317, doi. 10.1080/15528014.2016.1178548

By:

Mihalache, Irina D.

Publication type:

Article

COMPELLED SPEECH UNDER THE COMMERCIAL SPEECH DOCTRINE: THE CASE OF MENU LABEL LAWS.

Published in:

Journal of Health Care Law & Policy, 2009, v. 12, n. 2, p. 159

By:

POMERANZ, JENNIFER L.

Publication type:

Article

Choosing the Light Meal: Real-Time Aggregation of Calorie Information Reduces Meal Calories.

Published in:

Journal of Marketing Research (JMR), 2021, v. 58, n. 5, p. 948, doi. 10.1177/00222437211022367

By:

VanEpps, Eric M.;
Molnar, Andras;
Downs, Julie S.;
Loewenstein, George

Publication type:

Article

How much is a calorie worth? A study of willingness to pay for calorie labels in restaurant menus.

Published in:

Behavioural Public Policy, 2021, v. 5, n. 3, p. 354, doi. 10.1017/bpp.2019.8

By:

RAFIQ, SANA

Publication type:

Article

The Impact of Information Disclosure on Consumer Behavior: Evidence from a Randomized Field Experiment of Calorie Labels on Restaurant Menus.

Published in:

Journal of Policy Analysis & Management, 2020, v. 39, n. 4, p. 1020, doi. 10.1002/pam.22219

By:

Cawley, John;
Susskind, Alex;
Willage, Barton

Publication type:

Article

Using Fast Food Nutrition Facts to Make Healthier Menu Selections.

Published in:

American Journal of Health Education, 2009, v. 40, n. 6, p. 355, doi. 10.1080/19325037.2009.10599114

By:

Turley, Jennifer

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

FORMATION OF CONSUMER PREFERENCES IN THE FISH RESTAURANTS MENU BASED ON SENSORY CHARACTERISTICS.

Published in:

Technology Audit & Production Reserves, 2021, v. 6, n. 3, p. 33, doi. 10.15587/2706-5448.2021.246560

By:

Nikitchina, Tatiana;
Manoli, Tatiana;
Miroshnichenko, Olena;
Korkach, Hanna;
Kotuzaki, Olena;
Pambuk, Svetlana

Publication type:

Article

Calorie Postings in Chain Restaurants in a Low-Income Urban Neighborhood: Measuring Practical Utility and Policy Compliance.

Published in:

Journal of Urban Health, 2012, v. 89, n. 4, p. 587, doi. 10.1007/s11524-012-9671-0

By:

Cohn, Elizabeth;
Larson, Elaine;
Araujo, Christina;
Sawyer, Vanessa;
Williams, Olajide

Publication type:

Article

Storytelling and meal experience concepts.

Published in:

European Planning Studies, 2017, v. 25, n. 7, p. 1184, doi. 10.1080/09654313.2016.1276156

By:

Mossberg, Lena;
Eide, Dorthe

Publication type:

Article

Chez Panisse: BUILDING AN OPEN INNOVATION ECOSYSTEM.

Published in:

2014

By:

Chesbrough, Henry;
Sohyeong Kim;
Agogino, Alice

Publication type:

Case Study

Introducing Menus4ALL: The iPhone App That Makes Restaurant Menus Accessible for Everyone.

Published in:

Braille Monitor, 2024, v. 67, n. 2, p. 756

By:

Jones, Stephanie

Publication type:

Article