Results 101 to 110 of about 739,564 (280)
Putting Health on the Menu: A Toolkit for Creating Healthy Restaurant Programs [PDF]
, 2012 Outlines restaurants' impact on health, regulatory frameworks, and recommendations for creating and implementing a model healthy restaurant program, including setting standards and offering incentives for participating ...
core
Business Strategy and the Environment, EarlyView.ABSTRACT This study explores how sustainability is perceived and prioritized by consumers within full‐service restaurants and rural agritourism settings in Italy, examining the socio‐cultural and economic role of the HoReCa sector in promoting sustainable practices and analyzing gender and generational differences in consumer behavior.
Roberta Minazzi +3 more
wiley +1 more source
Current Trends and Future Research in Management Control for Sustainability in Retail
Business Strategy and the Environment, EarlyView.ABSTRACT The growing emphasis on sustainability in the retail sector, driven by regulatory frameworks, market trends and consumer demand, has placed management control at the forefront of facilitating sustainability practices. Despite increasing academic interest in this area, the literature is fragmented and provides limited sector‐specific insight ...
Miguel Gil, Mart Ots, Timur Uman
wiley +1 more source
Lima Strategi Untuk Bersaing Melalui Layanan Di Rumah Makan Pondok Milenium [PDF]
, 2013 Researching was conducted with the aim to formulate the right strategy in marketing services and products to use at restaurant with five strategies for competing through service.Them main problem is needed in this metode is a decrease in the number of ...
., Perdi
core
Business Strategy and the Environment, EarlyView.ABSTRACT Despite more than 20 years of research into sustainable tourism, the environmental impact of the UK hospitality sector remains high. A growing body of research into the concept of a circular economy (CE) demonstrates that transitioning to this way of working has significant benefits both for the environment and business outcomes.
Danielle Farrow +2 more
wiley +1 more source
Kolkata Restaurant Problem as a generalised El Farol Bar Problem
, 2007 Generalisation of the El Farol bar problem to that of many bars here leads to the Kolkata restaurant problem, where the decision to go to any restaurant or not is much simpler (depending on the previous experience of course, as in the El Farol bar ...
B.K. Chakrabarti +5 more
core +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT The present study applied the diffusion of innovation theory to investigate the rate of diffusion of renewable energy sources used by Europe's top professional football stadiums and the relationship with carbon neutrality. A discrete diffusion model estimated the diffusion of renewable energy to saturation, and a multivariate logistic ...
Chad S. Seifried +2 more
wiley +1 more source
Jurnal Teknologi dan Industri Pangan, 2003 Salmonella is a group of infective pathogenic bacteria for human being that cause many food borne disease outbreaks. Human, animal and some animal-based food products are whicle for Salmonella. Public transportation i.e.
Srianta, Elisa Rinihapsari
doaj
Student Companion: Intellectual Property (March 2012) [PDF]
, 2012 This article discusses Intellectual Property cases(respectively): “Human Genome Sciences Inc v Eli Lilly & Co.” [2011, UKSC 51] and“Fonterra Brands (Tip Top Investments) Ltd v Tip Top Restaurant Ltd” [HC Wellington CIV 2011-485-001011, 4 November 2011]
Kingsbury, Anna
core +1 more source
Journal of Consumer Behaviour, EarlyView.ABSTRACT This study examines the impact of self‐checkout technology implementation on B2B customer shopping behavior using a novel methodological approach that combines propensity score matching with difference‐in‐differences analysis on actual point‐of‐sale transaction data.
Jindřich Špička +1 more
wiley +1 more source