Results 231 to 240 of about 163,030 (316)
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Journal of Retailing and Consumer Services, 2019
The emerging trend of organic food consumption is manifested by the opening of organic food restaurants in the hospitality sector. In this respect, drawing on cue utilization theory, stimulus-organism-response (S–O-R) theory, equity theory and the ...
F. A. Konuk
semanticscholar +1 more source
The emerging trend of organic food consumption is manifested by the opening of organic food restaurants in the hospitality sector. In this respect, drawing on cue utilization theory, stimulus-organism-response (S–O-R) theory, equity theory and the ...
F. A. Konuk
semanticscholar +1 more source
Waste Management, 2020
Consumer food waste during the consumption stage is usually generated in different settings (at home or out-of-home). Consumer food waste behavior has been the focus of substantial investigation in the search for the mitigation of food waste in ...
A. Coskun, Raife Meltem Yetkin Özbük
semanticscholar +1 more source
Consumer food waste during the consumption stage is usually generated in different settings (at home or out-of-home). Consumer food waste behavior has been the focus of substantial investigation in the search for the mitigation of food waste in ...
A. Coskun, Raife Meltem Yetkin Özbük
semanticscholar +1 more source
, 2020
This study aims to empirically test a theoretical model by defining customers’ intention to use services of restaurant robots, which are rapidly developing in Korea.
S. Cha
semanticscholar +1 more source
This study aims to empirically test a theoretical model by defining customers’ intention to use services of restaurant robots, which are rapidly developing in Korea.
S. Cha
semanticscholar +1 more source
Journal of Hospitality and Tourism Management, 2021
A research problem is presented from the inherent devastating effects of the COVID-19 pandemic on the restaurant industry: restaurants are now faced with mounting expenses and limited revenue due to mandatory closures of dining rooms As an example of the
Elizabeth Yost +2 more
semanticscholar +1 more source
A research problem is presented from the inherent devastating effects of the COVID-19 pandemic on the restaurant industry: restaurants are now faced with mounting expenses and limited revenue due to mandatory closures of dining rooms As an example of the
Elizabeth Yost +2 more
semanticscholar +1 more source
Self-service technology kiosk design for restaurants: An QFD application
, 2021Self-service technology (SST) has been increasingly integrated into today’s service industry. The ability to understand how customers perceive SST and improve its quality is therefore important for both researchers and practitioners. Applying the Quality
Soonae Park, Xinran Y. Lehto, M. Lehto
semanticscholar +1 more source
, 2021
Restaurants are basic urban amenities. With the dynamic evolution of cities, restaurants rise and fall: new restaurants may open (birth), and existing restaurants may close (death).
Mingbo Wu +6 more
semanticscholar +1 more source
Restaurants are basic urban amenities. With the dynamic evolution of cities, restaurants rise and fall: new restaurants may open (birth), and existing restaurants may close (death).
Mingbo Wu +6 more
semanticscholar +1 more source
Effects of COVID-19 on preferences for private dining facilities in restaurants
Journal of Hospitality and Tourism Management, 2020The present research investigates the effects of the perceived threat of COVID-19 and the salience of the virus on consumers' preference for private dining facilities.
Jungkeun Kim, Jacob C. Lee
semanticscholar +1 more source
2016 Ninth International Conference on Contemporary Computing (IC3), 2016
In this paper, the idea and the implementation of E-Restaurant is discussed. The E-Restaurant consists of robotic staff i.e. waiters serving the customers will be robots. The customer places the order through a device set on table which contains the restaurant web pages created on the local server.
Karan Kaushal +6 more
openaire +1 more source
In this paper, the idea and the implementation of E-Restaurant is discussed. The E-Restaurant consists of robotic staff i.e. waiters serving the customers will be robots. The customer places the order through a device set on table which contains the restaurant web pages created on the local server.
Karan Kaushal +6 more
openaire +1 more source
Destination restaurants, place attachment, and future destination patronization
Journal of Vacation Marketing, 2021Consumers sometimes travel to a destination for the main purpose of enjoying the food and services a restaurant can offer. These restaurants are termed destination Restaurants.
Mohamed E. Mohamed +3 more
semanticscholar +1 more source
Prohibiting Smoking in Restaurants: Effects on Restaurant Sales
American Journal of Health Promotion, 1998Purpose. The purpose of this study was to assess the impact of prohibiting smoking in restaurants on total restaurant sales in Flagstaff, Arizona. Design.
J P, Sciacca, M I, Ratliff
openaire +2 more sources