Results 181 to 190 of about 8,666,266 (235)
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, 2020
This study attempts to identify the pricing strategy of three most-commonly used on-demand food service platforms in China based on detailed information of more than 240,000 orders, and further evaluates the impact of pricing strategy on platform ...
Tingting Tong +3 more
semanticscholar +1 more source
This study attempts to identify the pricing strategy of three most-commonly used on-demand food service platforms in China based on detailed information of more than 240,000 orders, and further evaluates the impact of pricing strategy on platform ...
Tingting Tong +3 more
semanticscholar +1 more source
Decision Support Systems, 2020
The on-demand economy has prospered with the rapid development of digital platforms. Many customers use on-demand service platforms to order services and then post online reviews. Using text-mining approaches, this study examines customers' online review-
Xun Xu
semanticscholar +1 more source
The on-demand economy has prospered with the rapid development of digital platforms. Many customers use on-demand service platforms to order services and then post online reviews. Using text-mining approaches, this study examines customers' online review-
Xun Xu
semanticscholar +1 more source
The role of personalization on continuance intention in food service mobile apps
International Journal of Contemporary Hospitality Management, 2019PurposeThis paper aims to examine consumers’ behaviors toward personalized services offered by branded mobile apps in the food service industry by applying privacy calculus theory and technology acceptance model (TAM).
Jee-Won Kang, Young Namkung
semanticscholar +1 more source
Knowing the kitchen: Applying practice theory to issues of food waste in the food service sector
Journal of Cleaner Production, 2019In recent years, the global issue of food waste has become increasingly important in public debate, as food waste is responsible for a variety of negative impacts on the environment. A considerable amount of food waste is produced within the food service
Benjamin Hennchen
semanticscholar +1 more source
Linking creating shared value to customer behaviors in the food service context
, 2020Porter and Kramer proposed creating shared value (CSV) as the next phase after corporate social responsibility (CSR). Unlike CSR, CSV aims to create social value through business functions.
S. Ham +3 more
semanticscholar +1 more source
American Journal of Industrial Medicine, 2020
The United States currently has over one million restaurants, making food service one of the largest workforces and industry sectors in the nation's economy. Historically, concern for the health of early restaurant workers was tied largely to the hygiene
Julia Lippert +2 more
semanticscholar +1 more source
The United States currently has over one million restaurants, making food service one of the largest workforces and industry sectors in the nation's economy. Historically, concern for the health of early restaurant workers was tied largely to the hygiene
Julia Lippert +2 more
semanticscholar +1 more source
Building the sociomateriality of food service
, 2020Global megatrends such as urbanization, climate change and resource scarcity, shift in political and economic power, demographic change, and increasingly disruptive technological breakthroughs are transforming the conventional socio-technical system of ...
A. Tuomi, Iis P. Tussyadiah
semanticscholar +1 more source
Method triangulation to assess different aspects of food safety culture in food service operations.
Food Research International, 2019The advantages and added value of applying method triangulation to gain a more comprehensive evaluation of the prevailing food safety culture in catering establishments is illustrated by means of a case study. Three methods are applied assessing the food
E. De Boeck +3 more
semanticscholar +1 more source
Food Control, 2018
Foodborne disease outbreaks are frequently associated with improper food handling at retail and food service settings, indicating a need to improve food safety practices among food handlers.
A. Thaivalappil +4 more
semanticscholar +1 more source
Foodborne disease outbreaks are frequently associated with improper food handling at retail and food service settings, indicating a need to improve food safety practices among food handlers.
A. Thaivalappil +4 more
semanticscholar +1 more source