Results 31 to 40 of about 739,564 (280)
RHS Revista Humanismo y Sociedad, 2023 When talking about quality, it must be considered that it is something subjective that can be defined as the fulfillment of customer requirements. There are sectors, such as restaurants, where the provision of the service and the product delivered must ...
Luly Stephanie Ricardo Jiménez +3 more
doaj +1 more source
Job Crafting and Burnout as Predictors of Food Safety Behaviors in the Foodservice Industry
Foods, 2022 This study aimed to investigate whether job crafting, burnout, and work engagement predict food safety behaviors in the foodservice industry. It was a cross-sectional study conducted in Cuiabá (Brazil) among foodservice workers.
Leticia Guimarães Perdomo Nascimento +3 more
doaj +1 more source
Administrative Sciences, 2016 The effects of integrated word-of-mouth (WOM), both traditional and electronic, on tourism products are yet to be fully investigated. The current study aims to assess the effects of and differences between traditional WOM and electronic WOM, between ...
Koji Ishida +2 more
doaj +1 more source
RISK MANAGEMENT FOR START-UP COMPANY: A CASE STUDY OF HEALTHY KITCHEN RESTAURANT AND CATERING [PDF]
Russian Journal of Agricultural and Socio-Economic Sciences, 2019 Entrepreneurs in the healthy food industry must pay attention to the risks of their business; i.e. in estimating and handling risks that will bring a direct or indirect negative impact on the healthy food business. The risks include risk of loss, risk of
Limbong R.P. +3 more
doaj +1 more source
Correlation of room acoustic parameters and noise level in eating establishments
Acta Acustica, 2023 This article addresses the impact of the occupancy level, the average acoustic absorption and the so-called acoustic capacity of a space, which is proportional with the volume and inversely proportional with the reverberation time, on the behavior of ...
Zelem Lukáš +3 more
doaj +1 more source
Restaurant Workers in Crisis: A Report on the Unsafe, Discriminatory and Unfair Labor Practices that New York City’s Workers Face Every Day [PDF]
, 2009 [Excerpt] This report highlights the illegal and unfair practices of New York City’s restaurant industry by reviewing recently published reports and sharing examples of the frequently illegal employment practices that New York’s restaurant workers face ...
Make the Road New York
core +4 more sources
Вісник Харківського національного університету імені В.Н. Каразіна: Серія Економіка, 2023 The study purpose is (1) to examine the historical aspects of the economic category “profit” formation, (2) to determine the modern characteristics of the category "profit" and (3) of the profit formation features for enterprises of restaurant and hotel ...
H. Vyslobodska, T. Kalaitan
doaj +1 more source
How Can Restaurant Companies Effectively Deliver CSR Efforts to Consumers on Social Media?
Behavioral Sciences, 2023 This study emphasized the source credibility effect on consumers’ responses to restaurant companies’ CSR efforts on social media. Based on the source credibility brand development process (i.e., brand trust, brand affect, and brand engagement), this ...
Sae-Mi Lee, Minseong Kim
doaj +1 more source
A network-based rating system and its resistance to bribery [PDF]
, 2016 We study a rating system in which a set of individuals (e.g., the customers of a restaurant) evaluate a given service (e.g, the restaurant), with their aggregated opinion determining the probability of all individuals to use the service and thus its ...
Grandi, U, Turrini, P
core +4 more sources
Tradition et identité alimentaire : discours médiatiques sur La Binerie Mont-Royal
Communiquer, 2023 Open since 1938, La Binerie Mont-Royal is a tiny restaurant in Le Plateau Mont-Royal in Montréal. This ordinary and unpretentious establishment became famous in the 1980s with the novel and the movie Le Matou.
Gwenaëlle Reyt
doaj +1 more source