Results 21 to 30 of about 163,030 (316)
Journal of Open Innovation: Technology, Market and Complexity, 2020 The present paper studies the importance of social servicescape factors to customer satisfaction in middle-priced restaurant services. This paper fills the existing literature gap on the importance of social servicescape factors onto customers ...
Mangirdas Morkunas, Elzė Rudienė
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Barriers to the practice of benchmarking in South African restaurants [PDF]
Problems and Perspectives in Management, 2017 The main purpose of this study is to find the barriers of benchmarking use in independent full-service restaurants in South Africa. The global restaurant industry entities operate in a highly competitive environment, and restaurateurs should have a ...
Carina Kleynhans, Joseph Roberson
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Crisis Management and Resilience for Restaurants in Romania during the COVID-19 Pandemic
Management Dynamics in the Knowledge Economy, 2020 The world is going through a pandemic that is spreading and affecting all parts of society. Businesses throughout Romania have been affected and many are in a state of crisis because of the virus. There is a general fear spread among the population since
Motoc Adrian
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Recovery of Slovenian Tourism After Covid-19 and Ukraine Crisis
ECONOMICS, 2022 The profound impact of the COVID-19 pandemic and the Ukraine crisis 2022 on tourism has rendered forecasts of tourism demand obsolete. Accordingly, scholars have begun to look for the best methods to predict the recovery of tourism.
Ljubotina Predrag, Raspor Andrej
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Food waste management in ethnic food restaurants
, 2021 The foodservice sector generates excessive amounts of food waste. This wastage remains however understudied, especially in the context of specific foodservice sub-sectors catering for a large number of consumers.
V. Filimonau, V. Nghiem, Ling-en Wang
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The role of traditional restaurants in tourist destination loyalty
PLoS ONE, 2021 The aim of this study is to examine the effect that visitor satisfaction with traditional restaurants has on perceptions of the local gastronomy, the overall image of a city and loyalty to that destination.
R. Hernández-Rojas, Nuria Huete Alcocer
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GRAPHIC DESIGN CONFIGURED THROUGH STRATEGIC MARKETING APPLIED TO FIRST-CLASS RESTAURANTS IN CUENCA
Daya, 2018 This research aims to define the necessary basic aspects in a layout of graphic design through considering the information coming from a marketing strategy that was offered to first-class restaurants in Cuenca.
María Elena Castro-Rivera +2 more
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International Journal of Hospitality Management, 2020 The COVID-19 pandemic and subsequent U.S. in-restaurant dining restrictions deleteriously affected the restaurant industry. While dining restrictions were adopted to prevent human contact, evidence suggests that consumers may mistakenly perceive that ...
K. Byrd +5 more
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“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
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From Crisis to Recovery: Navigating Sustainable Strategies by Hospitality Providers [PDF]
African Journal of Hospitality, Tourism and Leisure, 2023 The COVID-19 pandemic had a far-reaching impact on hospitality businesses and the world has continued along a path with multiple uncertainties, which reinforces the necessity to reevaluate crisis management strategies.
Martin Tshepho Chokoe +2 more
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