Thinking Empirically about the McDonaldization Thesis in Penang.
- Published in:
- Pertanika Journal of Social Sciences & Humanities, 2017, v. 25, n. 1, p. 433
- By:
- Publication type:
- Article
Works matching DE "RESTAURANTS %26 society"
Results: 28
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A consumption emotion measurement development: a full-service restaurant setting.
- Published in:
- Service Industries Journal, 2010, v. 30, n. 2, p. 299, doi. 10.1080/02642060802123400
- By:
- Publication type:
- Article
3
Frosted windows and compartmentalized intimacies: Forging relationships in a Bolivian restaurant in Madrid.
- Published in:
- Food & Foodways: History & Culture of Human Nourishment, 2016, v. 24, n. 3/4, p. 213, doi. 10.1080/07409710.2016.1210900
- By:
- Publication type:
- Article
4
A Review of “The Restaurants Book: Ethnographies of where we Eat”.
- Published in:
- 2012
- By:
- Publication type:
- Book Review
5
Appetites Without Prejudice: U.S. Foreign Restaurants and the Globalization of American Food Between the Wars.
- Published in:
- 2011
- By:
- Publication type:
- Essay
6
Characteristics of Occupational Accidents in Korean, Chinese, Japanese and Western Cuisine Restaurants.
- Published in:
- Human Factors & Ergonomics in Manufacturing & Service Industries, 2016, v. 26, n. 3, p. 316, doi. 10.1002/hfm.20647
- By:
- Publication type:
- Article
7
The Influence of Background Music on the Behavior of Restaurant Patrons.
- Published in:
- Journal of Consumer Research, 1986, v. 13, n. 2, p. 286, doi. 10.1086/209068
- By:
- Publication type:
- Article
8
Hillbilly Done Gone Global.
- Published in:
- Appalachian Journal, 2013, v. 41, n. 1/2, p. 20
- By:
- Publication type:
- Article
9
Towards an Edible Museum: Exploring Foodways as Sociomuseological Practice in a South African Township.
- Published in:
- Curator, 2017, v. 60, n. 3, p. 273, doi. 10.1111/cura.12222
- By:
- Publication type:
- Article
10
Examining the Impact of Four Key Cultural Dimensions on Ethnic Restaurants in Victoria in Australia.
- Published in:
- Asia Pacific Journal of Tourism Research, 2013, v. 18, n. 5, p. 483, doi. 10.1080/10941665.2012.680976
- By:
- Publication type:
- Article
11
Restaurant Republic: The Rise of Public Dining in Boston by Kelly Erby (review).
- Published in:
- 2018
- By:
- Publication type:
- Book Review
12
Fashioning Appetite: Restaurants and the Making of Modern Identity.
- Published in:
- 2016
- By:
- Publication type:
- Book Review
13
FAST FOOD AND INTERGENERATIONAL COMMENSALITY IN JAPAN: NEW STYLES AND OLD PATTERNS.
- Published in:
- Ethnology, 2002, v. 41, n. 2, p. 119, doi. 10.2307/4153002
- By:
- Publication type:
- Article
14
Culinary culture and globalization. An analysis of British and German Michelin-starred restaurants.
- Published in:
- British Journal of Sociology, 2011, v. 62, n. 4, p. 696, doi. 10.1111/j.1468-4446.2011.01387.x
- By:
- Publication type:
- Article
15
The Changing Geography and Fortunes of Dublin's Haute Cuisine Restaurants, 1958-2008.
- Published in:
- Food, Culture & Society, 2011, v. 14, n. 4, p. 525, doi. 10.2752/175174411X13088262162631
- By:
- Publication type:
- Article
16
Eating Out: A MULTIFACETED ACTIVITY IN CONTEMPORARY NORWAY.
- Published in:
- Food, Culture & Society, 2010, v. 13, n. 2, p. 215, doi. 10.2752/175174410X12633934463150
- By:
- Publication type:
- Article
17
Imagining British Cuisine.
- Published in:
- Food, Culture & Society, 2009, v. 12, n. 2, p. 151, doi. 10.2752/175174409X400710
- By:
- Publication type:
- Article
18
Reviews.
- Published in:
- Hospitality & Society, 2013, v. 3, n. 1, p. 75, doi. 10.1386/hosp.3.1.75_5
- By:
- Publication type:
- Article
19
The restaurants book: ethnographies of where we eat – Edited by David Beriss & David Sutton.
- Published in:
- 2009
- By:
- Publication type:
- Book Review
20
The Art of Solo Dining: A Rhythmanalysis of Restaurant Spaces.
- Published in:
- Advances in Consumer Research, 2017, v. 45, p. 443
- By:
- Publication type:
- Article
21
FOOD, CULINARY IDENTITY, AND TRANSNATIONAL CULTURE.
- Published in:
- Journal of Asian American Studies, 2009, v. 12, n. 2, p. 135, doi. 10.1353/jaas.0.0039
- By:
- Publication type:
- Article
22
Going Green in Quick-Service Restaurants: Customer Perceptions and Intentions.
- Published in:
- International Journal of Hospitality & Tourism Administration, 2013, v. 14, n. 2, p. 139, doi. 10.1080/15256480.2013.782217
- By:
- Publication type:
- Article
23
Eating ants: understanding the terroir restaurant as a form of destination tourism.
- Published in:
- Journal of Tourism & Cultural Change, 2015, v. 13, n. 4, p. 344, doi. 10.1080/14766825.2014.956751
- By:
- Publication type:
- Article
24
Shanghai Weekly: globalization, consumerism, and Shanghai popular culture.
- Published in:
- Inter-Asia Cultural Studies, 2008, v. 9, n. 4, p. 557, doi. 10.1080/14649370802386461
- By:
- Publication type:
- Article
25
Entornos en el área de alimentos y bebidas.
- Published in:
- Hospitalidad ESDAI, 2010, n. 18, p. 97
- By:
- Publication type:
- Article
26
A GUINADA DA INOVAÇÃO ALIMENTAR CONTEMPORÂNEA NA FRANÇA DURANTE OS ANOS 1960.
- Published in:
- Historia: Questoes & Debates, 2011, v. 54, n. 1, p. 47, doi. 10.5380/his.v54i1.25750
- By:
- Publication type:
- Article
27
Conditions of Contact, Common In-Group Identity, and In-Group Bias Toward Contingent Workers.
- Published in:
- Journal of Social Psychology, 2006, v. 146, n. 6, p. 671, doi. 10.3200/SOCP.146.6.671-684
- By:
- Publication type:
- Article
28
Secondhand Tobacco Smoke and Municipal Smokefree Ordinances: Attitudes of Restaurant and Bar Owners and Managers.
- Published in:
- Journal of Drug Education, 2006, v. 36, n. 4, p. 279, doi. 10.2190/Q416-72W4-7518-2505
- By:
- Publication type:
- Article