Results 71 to 80 of about 739,564 (280)
Identifying best practices for customer satisfaction in an Indian restaurant [PDF]
, 2018 Customer satisfaction is a theoretical idea that involves various factors such as the quality of the product, the quality of the service provided, the atmosphere of the location where the customer purchased product or service, as well as the price of the
Kaur, Manjit, Silva, Dhammika
core
Does a Specialized Niche Market Vegetable Processor Enjoy Bargaining Power?
Agribusiness, EarlyView.ABSTRACT Agribusiness companies may achieve competitive advantage through specialization within niche markets. One such niche is the fresh‐cut fruit and vegetable market, which has been steadily growing in Germany. This study examines whether the specialization of a German fresh‐cut producer grants it with market power within this niche market.
Nikolas Bublik +3 more
wiley +1 more source
Assessing the Impact of Promotions on Consumer Purchasing Behavior During Crises
Agribusiness, EarlyView.ABSTRACT Understanding how households modify their food expenditure decisions during times of crisis is essential because consumer purchasing behavior frequently changes during these times. This study looks at these behavioral shifts during the COVID‐19 pandemic, concentrating on how price sensitivity and response to sales promotions changed over the ...
Wafa Mehaba, José María Gil
wiley +1 more source
Food and Environment Safety, 2018 The necessity of search of new ways to improve the quality of gluten-free bread for people suffering from celiac disease is considered in the article.
Iryna MEDVID +2 more
doaj
Live Smoke Free or Die: The Battle for Smoke Free Restaurants in New Hampshire [PDF]
, 2004 [Excerpt] The need for a strict statutory scheme prohibiting or effectively segregating tobacco smoke in restaurants and public buildings in New Hampshire is compelling. One evening, during the summer of 2003, I took my wife and daughter to a restaurant
Hodgdon, Jody
core +1 more source
The Kolkata Paise Restaurant Problem and Resource Utilization
, 2009 We study the dynamics of the "Kolkata Paise Restaurant problem". The problem is the following: In each period, N agents have to choose between N restaurants. Agents have a common ranking of the restaurants. Restaurants can only serve one customer.
Anindya Sundar Chakrabarti +12 more
core +1 more source
The Geography of Success: A Spatial Analysis of Export Intensity in the Italian Wine Industry
Agribusiness, EarlyView.ABSTRACT This paper investigates the paradox of how Italy's fragmented, SME‐dominated wine industry achieves global export success. Moving beyond purely firm‐centric explanations, we test whether export intensity is spatially dependent, clustering geographically in regional ecosystems.
Nicolas Depetris Chauvin, Jonas Di Vita
wiley +1 more source
Cooking and the Books: A Guide to Restaurant Accounting [PDF]
, 2016 The restaurant industry is known for particularly low profit margins; this project aims to understand where restaurants spend money and how expenses can be allocated for in this fast-paced environment.
Lambrou, Lena
core +1 more source
American Journal of Medical Genetics Part A, EarlyView.ABSTRACT Pathogenic variants in the SCN5A gene and its subunits have been identified in individuals with Brugada Syndrome. One such SCN5A variant, c.689T>C(p.Ile230Thr), was previously reported as disease‐causing only in homozygous individuals, with heterozygous carriers being unaffected.
Shayla Shojaat +2 more
wiley +1 more source
TOOLS FOR BALANCED DEVELOPMENT OF HOSPITALITY INDUSTRY ENTITIES IN THE POST-WAR PERIOD
Фінансово-кредитна діяльність: проблеми теорії та практикиThe article provides a comprehensive analysis of the current state and development prospects of Ukraine’s hospitality industry amid the full-scale war.
Tetiana Zubekhina +4 more
doaj +1 more source