Results 241 to 250 of about 163,030 (316)
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Journal of Hospitality and Tourism Management, 2021
Although Korea is considered as being successful in controlling the coronavirus disease without a lockdown, the COVID-19 pandemic has led to enormous changes in Korean restaurant operations.
Kwangji Kim, Mark Bonn, Meehee Cho
semanticscholar +1 more source
Although Korea is considered as being successful in controlling the coronavirus disease without a lockdown, the COVID-19 pandemic has led to enormous changes in Korean restaurant operations.
Kwangji Kim, Mark Bonn, Meehee Cho
semanticscholar +1 more source
, 2020
The present study aims to investigate the influence of macroscopic and infectious epidemic disease outbreaks on financial performance of the restaurant industry. Nine events on four epidemic disease outbreaks during 2004–2016 were analyzed.
Jaewook Kim, Jewoo Kim, S. Lee, L. Tang
semanticscholar +1 more source
The present study aims to investigate the influence of macroscopic and infectious epidemic disease outbreaks on financial performance of the restaurant industry. Nine events on four epidemic disease outbreaks during 2004–2016 were analyzed.
Jaewook Kim, Jewoo Kim, S. Lee, L. Tang
semanticscholar +1 more source
Allergy and Asthma Proceedings, 1986
The Restaurant syndromes can be caused by five major factors: food allergens, sulfites, monosodium glutamate (MSG), tartrazine, and scombroidosis (and other seafood poisoning). A history of atopy and ingestion of known food allergens such as peanuts, egg, fish, and walnuts, together with positive results of skin tests or RAST to these foods, will favor
openaire +3 more sources
The Restaurant syndromes can be caused by five major factors: food allergens, sulfites, monosodium glutamate (MSG), tartrazine, and scombroidosis (and other seafood poisoning). A history of atopy and ingestion of known food allergens such as peanuts, egg, fish, and walnuts, together with positive results of skin tests or RAST to these foods, will favor
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International Journal of Hospitality Management, 2018
This paper examines the adoption of smartphone diet apps by restaurant customers and, more specifically, the psychological factors that influence their intention to use such apps when ordering food at restaurants.
B. Okumus +3 more
semanticscholar +1 more source
This paper examines the adoption of smartphone diet apps by restaurant customers and, more specifically, the psychological factors that influence their intention to use such apps when ordering food at restaurants.
B. Okumus +3 more
semanticscholar +1 more source
How to enhance the image of edible insect restaurants: Focusing on perceived risk theory
, 2020Although edible insects are getting attention all over the world, consumers are still reluctant to visit edible insect restaurants. Thus, the objective of this research is to explore what risks customers perceive in edible insect restaurants and how ...
Jinsoo Hwang, J. Choe
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Application of consumer innovativeness to the context of robotic restaurants
, 2020Purpose The purpose of this paper is to apply the concept of consumer innovativeness to the robotic restaurants field. Design/methodology/approach A research model including 13 hypotheses is examined using a sample of 409 subjects gathered ...
J. Kim, J. Choe, Jinsoo Hwang
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International Journal of Hospitality Management, 2019
This study developed a study model to unearth the influences of the symbolic manifestation of luxury service consumption. During an extensive cross-disciplinary literature review process, other variables such as the snob effect, bandwagon effect and ...
Kiattipoom Kiatkawsin, Heesup Han
semanticscholar +1 more source
This study developed a study model to unearth the influences of the symbolic manifestation of luxury service consumption. During an extensive cross-disciplinary literature review process, other variables such as the snob effect, bandwagon effect and ...
Kiattipoom Kiatkawsin, Heesup Han
semanticscholar +1 more source
, 2020
The restaurant business has been increasingly recognized for its ability to help mitigate many negative environmental impacts. To develop a competitive advantage, green restaurants may adopt an innovative branding strategy.
Kuo-Ning Liu +4 more
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The restaurant business has been increasingly recognized for its ability to help mitigate many negative environmental impacts. To develop a competitive advantage, green restaurants may adopt an innovative branding strategy.
Kuo-Ning Liu +4 more
semanticscholar +1 more source
International Journal of Production Economics, 2019
In the booming online-to-offline (O2O) food ordering and delivery market, numerous independent restaurants are competing for orders placed by customers via online food ordering platforms.
Zhou He +4 more
semanticscholar +1 more source
In the booming online-to-offline (O2O) food ordering and delivery market, numerous independent restaurants are competing for orders placed by customers via online food ordering platforms.
Zhou He +4 more
semanticscholar +1 more source