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Restaurant Innovation: What Do Customers Want? [PDF]
Cactus, 2019 This article takes a customers’ perspective approach to reflect on the importance of innovation in the restaurant industry. Innovation in restaurants is vital for the business to remain distinct, to attract new customers, and to differentiate ...
Andreea Fortuna Şchiopu +1 more
doaj
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
Boston Hospitality Review: Winter 2019 [PDF]
, 2019 TABLE OF CONTENTS: "Training: The Necessity of Error Management Training in the Hospitality Industry" by Priyanko Guchait; "Trends: Green Hotels: An Overview" by Minu Agarwal and Prashant Das; "Tourism: Panacea or peril?
Agarwal, Minu +11 more
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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
The Effect of the New Minimum Wage Law in a Low-Wage Labor Market [PDF]
After nearly a decade without change, legislation that affected the Federal minimum wage in two significant ways took effect on April 1, 1990: (1) the hourly minimum wage was increased from $3.35 to $3.80; and (2) employers were enabled to pay a ...
Alan B. Krueger, Lawrence F. Katz
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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
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
Journal of Advanced Biotechnology and Experimental TherapeuticsRestaurant customers consume food contaminated by germs, increasing the risk of foodborne disease. In this investigation, food handlers' hands and utensils from many restaurants near Sadarghat launch station in Dhaka, Bangladesh, were tested to ...
Sumi Akter, Ratna Akter, Md. Abdus Salam
doaj +1 more source
Local food and authenticity in Greek restaurants
Research in Hospitality Management, 2019 This article aims to understand the role of local food and authenticity for restaurateurs in Athens and Patras, Greece. Nine restaurant owners were interviewed about their current dishes, menu and ingredients.
Gerasimos-Panagiotis Angelopoulos +2 more
doaj +1 more source
Econometric Analysis of Rising Body Mass Index in the U.S.: 1996 versus 2002 [PDF]
Currently over 30% of American adults are obese, more than twice the percentage prevalent in 1980 (American Obesity Association). At the same time, almost 65% adult Americans are said to be overweight.
Chern, Wen S., Mandal, Bidisha
core +1 more source