Results 51 to 60 of about 4,962,532 (289)
International Journal of Management, Knowledge and LearningStudy design/methodology/approach: Employing a quantitative design, specifically a descriptive correlational design, while utilising a purposive sampling technique to collect the data from 171 respondents through a structured self-made questionnaire and
Joel Mark Rodriguez, Lourdes Palallos
doaj +1 more source
The Future of Quick Service Restaurants
ITNOWAbstract Grant Powell MBCS recently spoke to Alana Abbitt, Vice President of Product Development at Miso Robotics, to learn how AI driven robotic technology is helping to revolutionise the fast food industry.
openaire +1 more source
Food Waste Applications Beyond the West: Archetypes and Insights From China
Business Strategy and the Environment, EarlyView.ABSTRACT Food waste is a major challenge for sustainable development, but digital solutions designed to reduce it remain unevenly distributed globally. Food waste mobile applications (FWMAs) have emerged as promising tools for reducing food surpluses through redistribution and improved household food management.
Jiequan Hong +2 more
wiley +1 more source
Do High Temperatures Affect Firm Demography? Evidence From Italy
Business Strategy and the Environment, EarlyView.ABSTRACT This study analyses the impact of high temperatures and heat stress on Italian firm demography during 2009–2022. Combining provincial‐firm‐level data with a high‐resolution multidecadal meteorological dataset, we investigate whether high temperatures—absolute and anomalous—affect firm entry and exit rates.
Concetta Carnevale +3 more
wiley +1 more source
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
Making Value‐Chain Risks Visible: Extending ENCORE for Systemic Insights
Business Strategy and the Environment, EarlyView.ABSTRACT Businesses in all sectors, including downstream segments, depend on biodiversity and the ecosystem services it sustains, yet firms also exert pressures that accelerate biodiversity loss. The latter generates material risks for both companies and their financial stakeholders.
Hjalmar Funke +3 more
wiley +1 more source
DETERMINANTS OF CONSUMER PREFERENCES IN ADDIS ABABA RESTAURANTS [PDF]
Management & Marketing, 2010 This study was proposed to explore the determinants of consumer preferences in Addis Ababa restaurants. Using consumer behavior literatures and theories it was hypothesized that disposable income, price, quality, hygiene practices, friendliness of ...
Dejene Mamo BEKANA
doaj
A case study of Mickey's Dining Caran examination of a restaurant as a heritage site [PDF]
, 2001 Plan BGreater insight into the interrelatedness of foodservice and tourism was the impetus for this study, as trade research is largely proprietary due to the intensely competitive current environment and academic research has only relatively recently ...
Mattson, Melissa
core
Business Strategy and the Environment, EarlyView.ABSTRACT This study examines how green communication influences customer and employee satisfaction in Vietnamese food and beverage outlets through the mediating role of perceived green resource use and the moderating role of green training. Data were collected from 399 respondents, including 161 employees and 238 customers across 60 outlets in Vietnam,
Trang Le‐Thu +2 more
wiley +1 more source