Results 231 to 240 of about 2,757 (287)

Multimodal sentiment analysis: hybrid classification model with image and text feature descriptors. [PDF]

Sci Rep
Vasanthi P, Madhu Viswanatham V.
europepmc   +1 more source

Bridging the trust gap: insights from students on rebuilding confidence in public health. [PDF]

Front Public Health
Palmedo PC, Rauh L, Doyno A, El-Mohandes A.   +3 more
europepmc   +1 more source

Voicing residents' perception of (commercial) food cues in outdoor public spaces: a photovoice study. [PDF]

BMC Public Health
Wopereis TM, Roman KJ, Djojosoeparto SK, Poelman MP.   +3 more
europepmc   +1 more source

Understanding frontline employees' fuzzy request behavior based on image theory. [PDF]

Front Psychol
Li X, Duan J, Li Q, Ren A.
europepmc   +1 more source

Bridging Implementation Science and Human-Centered Design: Developing Tailored Interventions for Healthier Eating in Restaurants. [PDF]

Glob Implement Res Appl
Fuster M, Hipol S, Huang TT, Colón-Ramos U, Conaboy C, Abreu R, Mortillaro LC, Handley MA.   +7 more
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 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

Employee Alienation in the Quick Service Restaurant Industry

Journal of Hospitality and Tourism Research, 2008
An exploratory study conducted among 595 U.S. quick service restaurant hourly employees and managers for the purpose of measuring their level of work alienation finds that a significant proportion of the respondents expressed feelings of work alienation.
Robin B Dipietro, Abraham Pizam
exaly   +5 more sources

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