Results 121 to 130 of about 4,927,408 (278)
EnergiesTo reduce energy consumption and greenhouse gas emissions, the adoption of efficient refrigeration and cooking equipment and other innovative technologies need to be considered in the food service sector.
Elias Eid +4 more
doaj +1 more source
Sustainable Development, EarlyView.ABSTRACT This study investigates how citizens' mobility preferences align with the principles of the 15‐Minute City (15mC), addressing three research questions: what access times and transport modes citizens consider acceptable, whether mobility preference can be clustered, and which services are perceived incompatible with the 15mC.
Maria Perales‐Eguiluz +3 more
wiley +1 more source
Consumers’ Reactions to Sanitation in Casual Dining, Quick-Service, and Fine Dining Restaurants [PDF]
, 2015 Consumers’ concern about food safety, sanitation, and health has increased since food-borne illnesses still frequently occur in the US. This article explored consumers’ perceptions, emotions, and behavioral intention about the sanitation of the physical ...
Park, Haeik, Almanza, Barbara
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Vienna Restaurants, Atlantic City, New Jersey list and directory
, 1955 This map is part of an advertisement for Vienna Restaurants of Atlantic City. It lists theaters, churches, and Vienna Restaurants in the Atlantic City Area.
Vienna Restaurants
core +1 more source
Sustainable Development, EarlyView.ABSTRACT Food practices have evolved alongside industrialization and urbanization. Compared to earlier generations, modern individuals grow and cook food less often and consume more processed products, weakening awareness of food's natural origins. Three studies examined explanatory pathways linking food practices to pro‐environmentalism through the ...
Shu Tian Ng, Angela K.‐y. Leung
wiley +1 more source
, 2018 Customer satisfaction ought to be the main thrust of business; thereby placing a challenging role on the operations management thereof. This was highlighted in this study which sought to establish the the relationship between food service delivery and ...
Ndu Eugene Chigozie +3 more
core +1 more source
Sustainable Development, EarlyView.ABSTRACT A major transformation in China's energy mix is underway as the country pursues carbon neutrality by 2060, posing significant structural challenges for Australia as a major exporter of carbon‐intensive resources. This study examines the economic impacts of China's decarbonisation on Australia by applying static and dynamic input–output (IO ...
Jinyong (Edward) Sung
wiley +1 more source
Sustainable Development, EarlyView.ABSTRACT The increasing environmental impact of the foodservice sector has intensified interest in green restaurant sustainability and food waste reduction. Although research in this area has expanded rapidly, the thematic development and structural position of food waste within green restaurant sustainability scholarship remain insufficiently ...
Emre Hastaoglu
wiley +1 more source
TESOL Quarterly, EarlyView.Abstract Despite its potential benefits, empirical research on researcher–practitioner collaboration within collaborative teaching study groups (CTSGs) remains limited, particularly regarding how this collaboration is manifested and constructed. This study aims to fill this gap by documenting a 9‐year collaborative initiative that facilitated the ...
Yan Zhu, Bo Peng, Dingfang Shu
wiley +1 more source
IMPACT OF SERVICE QUALITY ON CUSTOMER SATISFACTION: EVIDENCES FROM THE RESTAURANT INDUSTRY IN PAKISTAN [PDF]
The purpose of this study is to contribute to the literature of service quality importance in restaurant industry. The study has been based upon the Servqual technique and Dineserv tool of improving the quality by the service providing organizations. The
Ubedullah Amjad Ali SHAIKH +1 more
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