Results 101 to 110 of about 2,757 (287)
Glocal Regenerative Viticulture: Exploring Sustainable Winemaking Strategies in Europe
Sustainable Development, EarlyView.ABSTRACT The global wine industry is transforming due to climate change challenges. Glocalization is increasingly relevant in winemaking, where geographical and cultural diversity requires context‐specific solutions in the existing sustainability spectrum in viticulture.
Aleksandra N. Volkova +4 more
wiley +1 more source
The Impact of New Product Announcements on Quick Service Restaurant Companies’ Stock Returns
, 2013 This study seeks to answer two main questions: 1) Do product announcements impact quick service restaurant stock returns? 2) Do economic conditions impact the degree which product announcements impact quick service restaurant stock returns?
Drechsler-Martell, Tim
core +1 more source
Minnesota hospitality industry expectations of graduates from the Hotel-Restaurant Management Program at the Alexandria Technical College [PDF]
, 2001 Plan BThis study examined Minnesota Hospitality Industry expectations of graduates from the two-year Hotel-Restaurant Management Program (HRM) at Alexandria Technical College in Alexandria, Minnesota.
Defries, Robert J.
core
, 1999 The objectives of the thesis are twofold: (a) validation of trip generation rates for land use 846 (LU-846) published in ITE\u27s Trip Generation Manual, and (b) the generation of trip generation models for a newly introduced land use, the gasoline ...
Espino, Elio Roberto
core +2 more sources
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
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 A research report submitted to the School of Economic and Business Sciences at the University of the Witwatersrand, in fulfilment of the requirements of degree of Master of Commerce (Coursework), 2018The total cost of food waste across the value chain in
Dzumbunu, Sophie Ropa-fadzo
core
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
, 2014 This paper examines purchase intentions and brand loyalty with five dimensions of Quick Service Restaurant. The objectives of the study are to investigate the associations between consumers' perceptions of Quick Service Restaurant and brand loyalty, and ...
Loh, Sheena, Lim, Christine
core
Adoption of Self-service Kiosks in Quick-service Restaurants
, 2018 This study investigated the factors that influence the customer’s decision to use an SSK in QSRs. Specifically, an integrated model incorporating Technology Acceptance Model (TAM) and Satisfaction model was developed to examine the relationship among trust, self-efficacy, perceived ease of use, perceived usefulness, perceived enjoyment, perceived value,
openaire +1 more source