Jurnal Pariwisata Terapan, 2021 This research is a form of analysis and evaluation of the menu at the Bintan Inti Executive Village (BIEV) Clubhouse through a menu engineering system with the aim of improving the quality and effectiveness of the menu served.
Adiguna Tumpuan
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Cluster randomised controlled trial of a menu box delivery service for Australian long day care services to improve menu guideline compliance: a study protocol [PDF]
BMJ Open, 2021 Introduction Globally, children are not meeting the recommended serves of the five food group foods, particularly vegetables. Childcare is an opportune setting to improve children’s diet quality.
Victoria Brown +5 more
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A Hypothetical Tavern Menu for the Evaluation of Calorie Selection through Menu Labelling
Foods, 2022 The purpose of the present study is to evaluate calories selection according to the type of menu labelling applied on a hypothetical Greek tavern menu.
Katerina Giazitzi +2 more
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Food and dish group diversity on menus of daycare centers provided by Center for Children’s Foodservice Management in Korea: a descriptive study [PDF]
Korean Journal of Community Nutrition, 2023 Objectives: This study aimed to analyze menu patterns and food group diversity in daycare centers managed by the Center for Children's Foodservice Management in South Korea.
Youn-Rok Kang +2 more
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Research in Hospitality Management, 2023 Restaurant clientele have a task of making critical decisions concerning their choices of food and drinks. The decision-making process involves, firstly, the selection of the restaurant in which to have a meal and, secondly, the selection of food items ...
Simon O. Were
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Nudge to nobesity II: Menu positions influence food orders [PDF]
Judgment and Decision Making, 2011 ``Very small but cumulated decreases in food intake may be sufficient to have significant effects, even erasing obesity over a period of years'' (Rozin et al., 2011). In two studies, one a lab study and the other a real-world study, we examine the effect
Eran Dayan, Maya Bar-Hillel
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Restaurant menus in translation perspective [PDF]
Актуальные проблемы филологии и педагогической лингвистики, 2019 This article focuses on one of the challenging though less studied issues in translation studies related to semantic units associated with food culture realia as well as gastronomic discourse in translation perspective. This research offers a comparative
Khoshaba Irina S.
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Evaluation of the Carbon Footprint, Water Footprint, Nutrient Profiles and Cost of Sustainable Menus Planned With Digital Modeling. [PDF]
Food Sci NutrAdiyan NN, Beyhan Y, Dayi T.
europepmc +2 more sources
Roczniki Panstwowego Zakladu Higieny, 2021 Background. Adequate nutrition is one of the most important factors for influencing growth and development of children. Providing adequate amounts of minerals is extremely important in the developmental age, especially in periods of intensive growth ...
Marek Stroba +1 more
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Zur polnisch-deutschen Übersetzung von Kulinarien in den Speisekarten. Versuch einer Fehlertypologie [PDF]
Linguistische Treffen in Wrocław, 2021 ranslation of culinary products is a topic that is often taken up in research. Culinary names appearing on the menus are a special case, as they have individual features in the composition of the names. The aim of the article is to make an attempt at the
Wiktoria Pawlak
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