Dining at the Lake Hotel: The Decline of a Danwei in Guangxi.
- Published in:
- China Perspectives, 2025, n. 141, p. 79
- By:
- Publication type:
- Article
Works about RESTAURANT management
Results: 255
1
2
Evaluation of a robotic restaurant management system with UI design, voice assistant, and machine learning integration.
- Published in:
- Sigma: Journal of Engineering & Natural Sciences / Mühendislik ve Fen Bilimleri Dergisi, 2025, v. 43, n. 3, p. 899, doi. 10.14744/sigma.2025.00078
- By:
- Publication type:
- Article
3
Sustainability in Gastronomic Family Business Management: The Case of Karaman Birtat Restaurant.
- Published in:
- International Journal of Management Academy, 2023, v. 6, n. 1, p. 254, doi. 10.33712/mana.1242752
- By:
- Publication type:
- Article
4
Franchising, Ownership, and Experience: A Study of Pizza Restaurant Survival.
- Published in:
- Management Science, 2004, v. 50, n. 12, p. 1716, doi. 10.1287/mnsc.1040.0220
- By:
- Publication type:
- Article
5
Awareness and Implementation of Reuse, Reduce and Recycle Waste Management Practices in Restaurants.
- Published in:
- ATITHYA: A Journal of Hospitality, 2022, v. 8, n. 2, p. 47
- By:
- Publication type:
- Article
6
A comparison of Asians', Hispanics', and Whites' restaurant tipping.
- Published in:
- Journal of Applied Social Psychology, 2013, v. 43, n. 4, p. 834, doi. 10.1111/jasp.12009
- By:
- Publication type:
- Article
7
Is Mathematics Required for Cooking? An Interdisciplinary Approach to Integrating Computational Thinking in a Culinary and Restaurant Management Course.
- Published in:
- Mathematics (2227-7390), 2021, v. 9, n. 18, p. 2219, doi. 10.3390/math9182219
- By:
- Publication type:
- Article
8
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:
- Publication type:
- Article
9
Yöresel Restoranlarda Yemek Yiyen Müşterilerin Restoran Hakkındaki Algılamaları, Tutumları ve Tekrar Satın Alma Niyetleri Üzerine Ampirik Bir Çalışma.
- Published in:
- Journal of Business Research-Turk / Isletme Arastirmalari Dergisi, 2019, v. 11, n. 4, p. 2649, doi. 10.20491/isarder.2019.765
- By:
- Publication type:
- Article
10
Theme Restaurants and Bars in India: The Factors Behind Their Growth.
- Published in:
- ICFAI Journal of Services Marketing, 2008, v. 6, n. 1, p. 70
- By:
- Publication type:
- Article
11
PRÁTICAS DISCURSIVAS NA CONSTRUÇÃO DE UMA GASTRONOMIA POLIFÔNICA.
- Published in:
- RAM. Mackenzie Management Review / RAM. Revista de Administração Mackenzie, 2010, v. 11, n. 1, p. 38, doi. 10.1590/S1678-69712010000100003
- By:
- Publication type:
- Article
12
A CULTURA ORGANIZACIONAL DO RESTAURANTE CHALÉ DA PRAÇA XV EM PORTO ALEGRE: ESPAÇOS E TEMPOS SENDO REVELADOS.
- Published in:
- RAM. Mackenzie Management Review / RAM. Revista de Administração Mackenzie, 2010, v. 11, n. 1, p. 6, doi. 10.1590/S1678-69712010000100002
- By:
- Publication type:
- Article
13
EMPRENDEDORES GASTRONÓMICOS EN NUEVE HISTORIAS.
- Published in:
- Debates IESA, 2015, v. 20, n. 1, p. 16
- By:
- Publication type:
- Article
14
패밀리레스토랑의 선택속성이 브랜드이미지와 재방문의도에 미치는 영향.
- Published in:
- Journal of Digital Convergence, 2022, v. 20, n. 4, p. 111, doi. 10.14400/JDC.2022.20.4.111
- By:
- Publication type:
- Article
15
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
16
Efficacy Of Technical-Vocational Education And Training Delivery Among Hotel And Restaurant Management Students Of Sulu Amidst The Covid-19 Pandemic.
- Published in:
- Journal of Namibian Studies, 2023, v. 33, p. 2070
- By:
- Publication type:
- Article
17
The Prioritization of Restaurant Aesthetics.
- Published in:
- Marketing Review / Xing Xiao Ping Lun, 2013, v. 10, n. 3, p. 271
- By:
- Publication type:
- Article
18
A study on factors influencing Service Quality in Restaurants.
- Published in:
- Annamalai International Journal of Business Studies & Research, 2014, v. 6, n. 1, p. 1
- By:
- Publication type:
- Article
19
How Do the Representatives of Small and Micro Restaurants Perceive Food Waste in Their Own Restaurant? Empirical Evidence from The Netherlands.
- Published in:
- Sustainability (2071-1050), 2024, v. 16, n. 17, p. 7820, doi. 10.3390/su16177820
- By:
- Publication type:
- Article
20
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
21
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
22
Food safety risk for restaurant management: use of restaurant health inspection report to predict consumers' behavioral intention.
- Published in:
- Journal of Risk Research, 2019, v. 22, n. 11, p. 1443, doi. 10.1080/13669877.2018.1501590
- By:
- Publication type:
- Article
23
Restaurant Viability: Operations Rating of Contributing Success Factors.
- Published in:
- Journal of Culinary Science & Technology, 2011, v. 9, n. 2, p. 71, doi. 10.1080/15428052.2011.580707
- By:
- Publication type:
- Article
24
Restaurant Managers' Knowledge of Food Allergies: A Comparison of Differences by Chain or Independent Affiliation, Type of Service and Size.
- Published in:
- Journal of Culinary Science & Technology, 2005, v. 4, n. 2/3, p. 63, doi. 10.1300/J385v04n02_05
- By:
- Publication type:
- Article
25
Fighting to lose less when closure is not an option: three-R strategies of fine-dining restaurants during the COVID-19 pandemic.
- Published in:
- Tourism Recreation Research, 2024, v. 49, n. 5, p. 1096, doi. 10.1080/02508281.2022.2133813
- By:
- Publication type:
- Article
26
Price determination in the restaurant industry: the power of consumer opinion versus expert opinion.
- Published in:
- Economia Aziendale Online, 2022, v. 13, n. 2, p. 153, doi. 10.13132/2038-5498/13.2.153-174
- By:
- Publication type:
- Article
27
Goal Programming Approach for Service Staff Scheduling Problem in A Restaurant.
- Published in:
- International Journal of Engineering Research & Development (IJERAD), 2023, v. 15, n. 3, p. 123, doi. 10.29137/umagd.1309302
- By:
- Publication type:
- Article
28
Searching For the Extraordinary Meal Experience.
- Published in:
- Journal of Business & Management, 2003, v. 9, n. 3, p. 249, doi. 10.1504/jbm.2003.141111
- By:
- Publication type:
- Article
29
The Gap between Customers and Companies: A Study of Brand Image Perception for the Restaurant Industry.
- Published in:
- International Journal of Performance Measurement, 2016, v. 6, n. 2, p. 5
- By:
- Publication type:
- Article
30
A Study on Identifying the Urgent Factors for Improving Food Quality in LOHAS Restaurant.
- Published in:
- International Journal of Performance Measurement, 2016, v. 6, n. 1, p. 17
- By:
- Publication type:
- Article
31
RELATIONSHIP BETWEEN RESTAURANT MANAGEMENT AND CUSTOMER SATISFACTION.
- Published in:
- Economic Development / Ekonomiski Razvoj, 2022, v. 24, n. 3, p. 139
- By:
- Publication type:
- Article
32
Wagamama: Creation of a Fast Casual Restaurant.
- Published in:
- Journal of Ethics & Entrepreneurship, 2015, v. 5, n. 2, p. 39
- By:
- Publication type:
- Article
33
A Baseline Assessment of U.S. Naval Food Facilities Using the Food Code's New Risk-Based Inspection Program.
- Published in:
- Journal of Environmental Health, 2007, v. 70, n. 4, p. 27
- By:
- Publication type:
- Article
34
A Comparison of Food Safety Knowledge Among Restaurant Managers, by Source of Training and Experience, in Oklahoma County, Oklahoma.
- Published in:
- Journal of Environmental Health, 2003, v. 66, n. 2, p. 9
- By:
- Publication type:
- Article
35
POS System Integrated with Cross-Platform for Supervision of Restaurant's.
- Published in:
- Asian Journal of Engineering, Sciences & Technology (AJEST), 2021, v. 11, n. 2, p. 22
- By:
- Publication type:
- Article
36
A STUDY ON FRANCHISED RESTAURANTS AS A SUCCESSFUL BUSINESS MODEL FOR FRANCHISEES.
- Published in:
- CLEAR International Journal of Research in Commerce & Management, 2013, v. 4, n. 2, p. 107
- By:
- Publication type:
- Article
37
The business practices of small Chinese restaurants in the UK: an exploratory investigation.
- Published in:
- Strategic Change, 2004, v. 13, n. 1, p. 37, doi. 10.1002/jsc.655
- By:
- Publication type:
- Article
38
Lean Restaurants: Improving the Dining Experience.
- Published in:
- Journal of Higher Education Theory & Practice, 2017, v. 17, n. 7, p. 67
- By:
- Publication type:
- Article
39
THE RELEVANCE OF ONLINE REVIEWS FOR THE DEVELOPMENT OF RESTAURANT INDUSTRY.
- Published in:
- Annals of 'Constantin Brancusi' University of Targu-Jiu. Economy Series / Analele Universităţii 'Constantin Brâncuşi' din Târgu-Jiu Seria Economie, 2020, n. 1, p. 42
- By:
- Publication type:
- Article
40
The Relationship between Contact-Free Services, Social and Personal Norms, and Customers' Behavior for the Sustainable Management of the Restaurant Industry.
- Published in:
- Sustainability (2071-1050), 2021, v. 13, n. 17, p. 9870, doi. 10.3390/su13179870
- By:
- Publication type:
- Article
41
Reducing Environmental Risk by Applying a Polyvalent Model of Waste Management in the Restaurant Industry.
- Published in:
- Sustainability (2071-1050), 2021, v. 13, n. 11, p. 5852, doi. 10.3390/su13115852
- By:
- Publication type:
- Article
42
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
43
Serving Robots: Management and Applications for Restaurant Business Sustainability.
- Published in:
- Sustainability (2071-1050), 2020, v. 12, n. 10, p. 3998, doi. 10.3390/su12103998
- By:
- Publication type:
- Article
44
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
45
The Impact of Restaurants' Green Supply Chain Practices on Firm Performance.
- Published in:
- Sustainability (2071-1050), 2016, v. 8, n. 1, p. 42, doi. 10.3390/su8010042
- By:
- Publication type:
- Article
46
Multidimensional Marketing of Small Businesses: The Case of Nonna's Italian Restaurant.
- Published in:
- International Journal of Integrated Marketing Communications, 2010, v. 2, n. 1, p. 58
- By:
- Publication type:
- Article
47
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:
- Publication type:
- Article
48
A marketing mystery.
- Published in:
- Asia Weekly, 2008, v. 2, n. 39, p. 22
- Publication type:
- Article
49
AVALIAÇÃO DAS CONDIÇÕES FÍSICO-FUNCIONAIS DE RESTAURANTES COMERCIAIS PARA IMPLEMENTAÇÃO DAS BOAS PRÁTICAS.
- Published in:
- Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2010, v. 21, n. 2, p. 251
- By:
- Publication type:
- Article
50
CONSUMER DECISION PROCESS IN RESTAURANT SELECTION: AN APPLICATION OF THE STYLIZED EKB MODEL.
- Published in:
- Market / Trziste, 2016, v. 28, n. 2, p. 173, doi. 10.22598/mt/2016.28.2.173
- By:
- Publication type:
- Article