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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
Health and Nutrition in Vermont Children [PDF]
, 2018 Introduction. The AHA (American Heart Association) supports legislation in Ver- mont ensuring that restaurants’ children’s menu meals meet certain nutritional standards.
Borchardt, Gesca +8 more
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Agribusiness, EarlyView.ABSTRACT This study aims to explore the influence of Wine Tourism (WT) on the Sustainable Performance (SP) of wineries in Spain. It particularly investigates how Corporate Social Legitimacy (CSL) and Green Innovation (GI) may act as intermediary factors in this relationship.
Javier Martínez‐Falcó +3 more
wiley +1 more source
Implementing measures of cost control (food & labour) for small restaurant businesses [PDF]
, 2018 In 2012, Auckland Region Restaurant Record estimated that there were 2000 restaurants in the Auckland area. Therefore, with fierce competition in the market, it is important for small restaurants to think how they can save costs and be more competitive.
Bosman, Rudi, Shu, Tong
core
Agribusiness, EarlyView.ABSTRACT Using a lab‐in‐the‐field experiment, we investigate how providing information about food miles and pesticide residue influences willingness to pay (WTP) for potatoes among 407 shoppers in Taiwan, split between a supermarket and a farmers market.
Chiu‐Lin Huang +3 more
wiley +1 more source
Listeria spp. em carpaccio de carne bovina e perfil de resistência aos agentes antimicrobianos
Arquivos do Instituto BiológicoO presente estudo foi conduzido com o objetivo de veri-ficar a ocorrência de Listeria spp. em 50 amostras de carpaccio de carne bovina comercializados em bares e restaurantes do município de Niterói, Rio de Janeiro, e avaliar o perfil de resistência dos ...
Stefani Faro de Novaes +4 more
doaj +1 more source
Inquiry about key dimensions of service qualities and guests satisfaction in restaurants [PDF]
Marketing (Beograd. 1991), 2013 A lot of marketing experts in catering, restaurants especially, have recently been preoccupied by measuring the service quality. Business in competitive and turbulent surrounding requires that restaurants continually improve their products, which is ...
Dimitrovski Darko D. +1 more
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Putting Health on the Menu: A Toolkit for Creating Healthy Restaurant Programs [PDF]
, 2012 Outlines restaurants' impact on health, regulatory frameworks, and recommendations for creating and implementing a model healthy restaurant program, including setting standards and offering incentives for participating ...
core
Growth of Omnichannel Grocery Retailing and Food Prices
Agribusiness, EarlyView.ABSTRACT This paper examines the effects of the growth of omnichannel grocery retailing on food prices. We first develop a conceptual model of consumer choice and retailer pricing that allows us to evaluate changes in equilibrium prices, quantities, and profits with online channel growth and alternative pricing strategies.
Xiangwen Kong +2 more
wiley +1 more source
Towards better service in restaurants by monitoring trends: Display of nutritional values on the menus [PDF]
TIMS: Acta, 2015 Business obligations, the manner and pace of life today, and a large number of options when it comes to eating out, require that at least one meal is consumed outside the residence or using the services of catering and retail facilities.
Ivkov Milan
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