Results 31 to 40 of about 2,757 (287)

MiniDeep: A Standalone AI-Edge Platform with a Deep Learning-Based MINI-PC and AI-QSR System

Sensors, 2022
In this paper, we present a new AI (Artificial Intelligence) edge platform, called “MiniDeep”, which provides a standalone deep learning platform based on the cloud-edge architecture.
Yuh-Shyan Chen, Kuang-Hung Cheng, Chih-Shun Hsu, Hong-Lun Zhang   +3 more
doaj   +1 more source

QUICKSERV: a service quality assessment tool for the quick-service restaurant industry [PDF]

British Food Journal, 2021
PurposeThe purpose of this study is to empirically develop and validate a practical, consistent and specific scale to assess perceived service quality at the service encounter at quick-service restaurants (QSRs).Design/methodology/approachDevelopment and validation of the scale involved a five-stage process.
Mario Mendocilla, Paloma Miravitlles Matamoros, Jorge Matute   +2 more
openaire   +3 more sources

Predictory Effect of Food Quality on Patronage of QuickService Restaurants in Port-Harcourt, Nigeria. [PDF]

African Journal of Hospitality, Tourism and Leisure, 2018
Research indicates that Quick Service restaurants have many opportunities to focus on aspects which will enhance their competitive advantage. Consumers enjoy visiting establishments where food quality is good as this supports the value-for-money notion ...
N. Gladson Nwokah , NNE, Kenneth -Adiele
doaj  

Monitoring complaints about food marketing to children under the Australian industry Codes 2015–20: a qualitative analysis

Australian and New Zealand Journal of Public Health, 2021
Objective: To analyse the case reports of complaints regarding food marketing to children over six years and compare Australian marketing Codes to best practice recommendations.
Wendy L. Watson, Amy Pagotto, Korina Richmond, Clare Hughes   +3 more
doaj   +1 more source

The Timing, Nature and Extent of Social Media Marketing by Unhealthy Food and Drinks Brands During the COVID-19 Pandemic in New Zealand

Frontiers in Nutrition, 2021
Background: Concerns have been raised that health and societal causes surrounding the COVID-19 pandemic were misappropriated by companies to promote their unhealthy products to vulnerable populations during a time of increased stress and hardship (i.e ...
Sarah Gerritsen, Fiona Sing, Karen Lin, Florentine Martino, Kathryn Backholer, Angela Culpin, Sally Mackay   +6 more
doaj   +1 more source

Sodium content of menu items in New York City chain restaurants following enforcement of the sodium warning icon rule, 2015-2017.

PLoS ONE, 2023
In 2016, New York City (NYC) began enforcing a sodium warning regulation at chain restaurants, requiring placement of an icon next to any menu item containing ≥2,300 mg sodium.
Julia S Sisti, Divya Prasad, Sarah Niederman, Tamar Adjoian Mezzacca, Amaka V Anekwe, Jenifer Clapp, Shannon M Farley   +6 more
doaj   +1 more source

Motivation and job satisfaction of quick-service restaurant employees in Klang Valley / Azdel Abdul Aziz … [et al.] [PDF]

, 2023
A few changes in carrying out routine tasks during the post endemic created a new way of work environment. Practicing a new norm is a crucial practice in every industry or sector especially in Quick-Service Restaurants where the customers have close ...
Mohd Khalid, Shariza, Ismail, Mohd Noor Ismawi, Ahmad, Noor Azmi, Abdul Aziz, Azdel   +3 more
core  

Value investment analysis in quick-service restaurant industry in the US: A case study of Domino’s Pizza [PDF]

SHS Web of Conferences
Value investing is a strategy to gain profit from stocks that are undervalued by the market. This approach has been proven sensible and profitable in today’s financial markets. Famous investors such as Warren Buffett have shown that a careful analysis of
Wu Zeyu
doaj   +1 more source

Innovation in Quick Service Restaurants (QSRs): A Future Perspective

European Journal of Tourism, Hospitality and Recreation, 2021
Abstract The rationale of this study is to investigate the impact of innovative practices (product and service innovation) on customer satisfaction. Further study also tends to approach the impact of customer satisfaction on customer loyalty in quick service restaurants. The study has been conducted on potential customers of QSRs such
Rajesh Singh, Rajani Kumari Sarangal
openaire   +1 more source

Wine Tourism as a Catalyst for Sustainable Performance: The Mediating Role of Corporate Legitimacy and Green Innovation

Agribusiness, EarlyView.
ABSTRACT This study aims to explore the influence of Wine Tourism (WT) on the Sustainable Performance (SP) of wineries in Spain. It particularly investigates how Corporate Social Legitimacy (CSL) and Green Innovation (GI) may act as intermediary factors in this relationship.
Javier Martínez‐Falcó, Eduardo Sánchez‐García, Bartolomé Marco‐Lajara, Luis A. Millán‐Tudela   +3 more
wiley   +1 more source