Results 111 to 120 of about 483,484 (295)

Perancangan Interior Restoran Mancanegara Di Surabaya [PDF]

, 2015
This interior design of multi-culture restaurant in Surabaya is based on human's main needs, circulation efficiency between the server and the customer, and also the development of restaurateur business in big cities. As the time goes on, interior design
Yonathan, S. (Steven)
core  

Moral Licensing in Luxury: Why Prosocial Brand Image Outshines Coolness in Cause‐Related Marketing

Journal of Consumer Behaviour, EarlyView.
ABSTRACT This research examines how cause‐related marketing (CM) shapes consumer responses to luxury brands. We focus on the roles of CM‐driven prosocial brand image and brand coolness as parallel mediators in reducing guilt and enhancing purchase intentions.
Jiyoung Hwang
wiley   +1 more source

Research and automation of restaurant business [PDF]

, 2017
Filatova, A. E., Kurinnyi, R. I.
core   +2 more sources

Theoretical, methodical, and applied aspects of the use of forecasting methods in the process of risk management of hotel and restaurant business [PDF]

, 2017
У статті розглянуто теоретико-методичні та прикладні аспекти використання методів прогнозування в процесі управління ризиками готельно-ресторанного бізнесу.
Жадан, Тетяна Андріївна
core  

Walking the Tightrope of Sustainability Reporting Standardization: Insights From Italian Small and Medium‐Sized Enterprises

Corporate Social Responsibility and Environmental Management, EarlyView.
ABSTRACT This study investigates the challenges and support needs of small and medium‐sized enterprises (SMEs) in adopting standardized sustainability reporting, taking the European Sustainability Reporting Standards (ESRS) as an empirical case of formal standardization.
Filippo Cavaliere, Enrico Bellazzecca, Emma Edvige Zanchini di Castiglionchio   +2 more
wiley   +1 more source

Characteristics of Management Methods in the Restaurant Business

Ресторанний і готельний консалтинг: Інновації, 2018
Actuality. The urgency of the topic is determined by the need for the managerial science development in the Ukrainian restaurant business, and the problem in organization interaction between people, and especially between management and subordinates, it ...
Oleksii Tonkykh, Oksana Oliinyk
doaj   +1 more source

Brand management by communication in «electronic restaurant» [PDF]

, 2016
Комерційний успіх маркетингових інструментів «електронних комунікацій» на етапі залучення та створення умов довготермінової лояльності клієнтів до бренду закладу РГ на сьогодні має перспективу інтенсивного розвитку в напрямку впровадження маркетингових ...
Yurchak, Eduard, Юрчак, Едуард Володимирович   +1 more
core  

Business Plan for 1st Street Diner and Nightclub

, 2011
A business plan was created for a diner and nightclub located in downtown Des Moines, Iowa, and the concept was found to be unique to the Des Moines area.
Deets, Brian D.
core   +1 more source

Substantive or Symbolic? Analyzing the Quality of Impact Reports in Italian B‐Corps Through Legitimacy Theory

Corporate Social Responsibility and Environmental Management, EarlyView.
ABSTRACT Sustainability reporting has become increasingly compelling, particularly among hybrid organizations such as B‐Corps, which seek to balance profit and purpose and are required to publish annual Impact Reports. This study assesses the completeness of disclosed information in the 2022 Impact Reports of 74 Italian B‐Corps, drawing on legitimacy ...
Laura Ferraro, Franco Ernesto Rubino, Carmelo Arena, Diego Mazzitelli   +3 more
wiley   +1 more source

SNUDY OF THE NUTRIENT COMPOSITION OF AMELANCHIER ALNIFOLIA FRUTTS

Harčova Nauka ì Tehnologìâ
Based on literature data, the nutrient composition and biological activity of alder-leaved serviceberry (Amelanchier alnifolia) fruits were studied. Experimental research was conducted to investigate the patterns of accumulation of essential and toxic ...
M. Bomba, L. Fedyna, T. Zazulyak, I. Pandiak, M.I. Bomba   +4 more
doaj   +1 more source