Results 21 to 30 of about 532,651 (207)
“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
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
doaj +1 more source
Phenolic Compounds Found in Citrus Species
Turkish Journal of Agriculture: Food Science and TechnologyCitrus 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 +2 more
doaj +1 more source
Phase transition in the Kolkata Paise Restaurant problem
, 2020 A novel phase transition behaviour is observed in the Kolkata Paise Restaurant (KPR) problem where large number ($N$) of agents or customers collectively (and iteratively) learn to choose among the $N$ restaurants where she would expect to be alone that ...
Chakrabarti, Bikas K., Sinha, Antika
core +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 +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
MicroorganismsTraining 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 +3 more
doaj +1 more source
Mokslas: Lietuvos Ateitis, 2018 Interior narrativity is a little explored topic. Narrative in interior architecture is a certain form of conceptualism. One of the forms of narrative content manifests itself with the idea as a reflection of a broader sociopolitical and sociocultural ...
Karolina Jašinskaitė
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