Results 231 to 240 of about 4,962,532 (289)

Restaurant outlet density and the healthfulness of food purchases: evidence from FoodAPS. [PDF]

Front Nutr
Volpe R, Cai X, Tseng M, Sinclair W.
europepmc   +1 more source

Human Rights Against Climate Risks and the Problem of Paralysis

Journal of Social Philosophy, EarlyView.
Richard Endörfer
wiley   +1 more source

Salt and Nutritional Content of Foods Advertised During Televised Professional Football Games.

JAMA Netw Open
Al-Zoubaidi L, Vinsdata N, Heidel RE, Hauptman PJ.   +3 more
europepmc   +1 more source

Banyan Gardens Restaurant & Bar Sunday Mimosa brunch

, 2012
Banyan Gardens Restaurant
core  

Dinner menu the Catamaran Restaurant

, 2012
Horst Urbahn, The Catamaran Restaurant
core  

Orson's Seafood Restaurant

Orson's Seafood Restaurant
core  

Banyan Gardens Restaurant

Banyan Gardens Restaurant
core  

Salt warning labels in the out-of-home food sector: online and real-world randomised controlled trials

Evans R, Brealey J, Clarke N, Falbe J, Finlay A, Jones A, Thorp P, Witham B, Witkam R, Robinson E.   +9 more
europepmc   +1 more source

Building consumer relationships in the quick service restaurant industry

Journal of Foodservice Business Research, 2016
ABSTRACTThe quick-service restaurant industry is a significant and growing aspect of the restaurant industry. For long-term success, quick-service restaurants must generate positive relationships with consumers. More specifically, quick-service restaurants need to produce satisfied consumers that ultimately lead to loyalty behaviors toward the ...
Kevin Mason, Stephen Jones
exaly   +3 more sources

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College Students and Quick-Service Restaurants: How Students Perceive Restaurant Food and Services

Journal of Foodservice Business Research, 2010
The current generation of college students has grown up with many quick-service restaurants. In the United States, the top three quick-service restaurants are McDonald's, Burger King, and Wendy's. A survey of 499 college students was conducted regarding their satisfaction levels with quick-service restaurant foods and services.
Jean Hertzman
exaly   +2 more sources