Results 21 to 30 of about 530,918 (286)

“The infernal underside of the restaurant industry“

Österreichische Zeitschrift für Geschichtswissenschaften, 2019
At the height of France’s gastronomic reputation in the 1920s, the union of Paris cooks – La Chambre syndicale ouvrière des cuisiniers de Paris et régions saisonnières – engaged in a protracted struggle to improve workplace hygiene.
Martin Bruegel
doaj   +1 more source

Phenolic Compounds Found in Citrus Species

Turkish Journal of Agriculture: Food Science and Technology
Citrus fruits contain many components that are beneficial for health, including minerals, vitamins and dietary fibers. They are also the main source of many bioactive compounds with disease-preventing properties, such as flavonoids and limonoids ...
Fatma Yenice, Zeynep Akşit
doaj   +1 more source

Service Quality and Customer Loyalty in Restaurants in the City of Tshwane [PDF]

African Journal of Hospitality, Tourism and Leisure, 2020
This study was undertaken to investigate the link concerning service quality constructs and customer loyalty in casual dining restaurants in the City of Tshwane, South Africa.
Tshepiso Mpho Molai, Joseph Robert Roberson, Antionette Roeloffze   +2 more
doaj   +1 more source

Attitudes and habits of young adults in using the services of fast food restaurants [PDF]

Marketing (Beograd. 1991), 2020
The purpose of the paper was to investigate the attitudes and perceptions of young people about the fast food restaurants in Serbia, with the special emphasis to the elements of corporate social responsibility (brand, nutritional values, ethical values ...
Demirović-Bajrami Dunja, Simat Karolina, Vuksanović Nikola D., Cimbaljević Marija   +3 more
doaj  

The War Against Chinese Restaurants [PDF]

, 2018
Chinese restaurants are a cultural fixture—as American as cherry pie. Startlingly, however, there was once a national movement to eliminate Chinese restaurants, using innovative legal methods to drive them out.
Chin, Gabriel J., Ormonde, John
core   +1 more source

Swedish farmers' approval of nudges

Agribusiness, EarlyView.
Abstract Interest in the use of behavioral policy approaches, such as nudges, has strongly increased over the past years, including in the domains of food, agricultural and environmental policies. While the approval of nudges among the general public has been studied extensively, we know little about the attitude of farmers toward nudging. Farmers may (
Liesbeth Colen, Leon Englberger, Jens Rommel   +2 more
wiley   +1 more source

Evaluation of the Effects of Food Safety Training on the Microbiological Load Present in Equipment, Surfaces, Utensils, and Food Manipulator’s Hands in Restaurants

Microorganisms
Training food handlers is essential to ensure food safety. However, the efficacy of training programs relying solely on theoretical information remains uncertain and often fails to induce significant changes in inadequate food practices.
Miguel Castro, Kamila Soares, Carlos Ribeiro, Alexandra Esteves   +3 more
doaj   +1 more source

Farm to Restaurant: Exploring the Availability of Locally Grown Food and Obstacles to Its Use in Seacoast New Hampshire Restaurants [PDF]

, 2017
The United States is among the top agricultural producers in the world in total revenue, behind onlyChina and India. As of recently there has been an important trend toward buying and using locally grown food in New England. This project focuses on local
Harris, Lily
core   +2 more sources

Determinants of local food producer participation in state‐sponsored marketing programs: Evidence from Missouri

Agribusiness, EarlyView.
Abstract This study examines producer participation choices considering a variety of potential benefits linked to state‐sponsored marketing programs, using a real choice dataset of farmers in Missouri. Multinomial logit models are employed to predict determinants of farmer enrollment in three tiers of the Missouri Grown local food marketing program ...
Lan Tran, Ye Su, Laura McCann
wiley   +1 more source

Examining child schooling/care location and child temperament as predictors of restaurant-related behaviors during the COVID-19 pandemic: findings from a nationally representative survey

Frontiers in Nutrition
PurposeEmerging research highlights impacts of the COVID-19 pandemic on U.S. families, including changes in eating behavior and increased child body mass index. Aims of the present study were to examine whether child temperament and at-home vs.
Juliana Goldsmith, Mackenzie J. Ferrante, Sara Tauriello, Leonard H. Epstein, Leonard H. Epstein, Lucia A. Leone, Lucia A. Leone, Stephanie Anzman-Frasca, Stephanie Anzman-Frasca   +8 more
doaj   +1 more source