Results 71 to 80 of about 163,030 (316)

Experiential Marketing Through Service Quality Antecedents: Customer Experience as a Driver of Satisfaction and Revisit Intentions in South African Restaurants

Tourism and Hospitality
In the highly competitive restaurant industry, prioritising customer satisfaction is crucial for establishments pursuing differentiation and repeat business.
Moses Vuyo Sithole, Therese Roux, Miri Retief   +2 more
doaj   +1 more source

Restaurant food waste and the determinants of its effective management in Bulgaria: An exploratory case study of restaurants in Plovdiv

Tourism Management Perspectives, 2019
Restaurant food waste represents a significant societal challenge in transitional economies where frequency of dining out is rising. The problem of restaurant food waste in this context is however under-researched which hampers understanding of its ...
V. Filimonau, H. Fidan, I. Alexieva, Stefan Georgiev Dragoev, Denitsa Dimitrova Marinova   +4 more
semanticscholar   +1 more source

Life as an ethnic minority (EM) university student: Comparing mental health challenges among local and international EM students in Hong Kong

British Educational Research Journal, EarlyView.
Abstract University students globally face growing mental health challenges, with ethnic minority (EM) students—both local and international—being particularly vulnerable. Yet, limited research compares their experiences or identifies shared and distinct stressors, especially in non‐Western contexts.
Wang Xinyi, Naubahar Sharif
wiley   +1 more source

Changes in Food Service Operations in a Brazilian Tourist Area: A Longitudinal Approach to the Impacts of the COVID-19 Pandemic

COVID
This study aimed to evaluate the effects of the COVID-19 pandemic on food service operations in a Brazilian tourist area. It is a longitudinal observational study.
Eduarda Marcely Franco Souza, Natália Caldeira de Carvalho, Iara Bank Setti, Rafaela Rosa da Silva, Juliana Costa Liboredo   +4 more
doaj   +1 more source

Extended Theory of Planned Behavior (ETPB): Investigating Customers’ Perception of Restaurants’ Sustainability by Testing a Structural Equation Model

Sustainability, 2018
In the modern competitive scenario, all companies seek to understand how to achieve success. One of the keys to conquer/maintain market shares is sustainability, which is a hot topic of numerous studies that have focused on its use as a solution to ...
A. Tommasetti, P.J.T. Singer, Orlando Troisi, G. Maione   +3 more
semanticscholar   +1 more source

Animal empathy reconsidered: a multidimensional profile account

Biological Reviews, EarlyView.
ABSTRACT Empathy is the glue that holds societies together and yet several fundamental questions about empathy persist. What is empathy (the definitional question)? Is it uniquely human and, if not, which nonhuman animals possess empathy (the distribution question)? Which type or quality of empathy is realized in different species (the quality question)
Albert Newen, Maja Griem, Ludwig Huber, Thomas Bugnyar, Aaron Blaisdell, Simone Pika   +5 more
wiley   +1 more source

AN INVESTIGATION OF THE DINIG-OUT BEHAVIOR OF ROMANIAN YOUNG PEOPLE [PDF]

Analele Universităţii Constantin Brâncuşi din Târgu Jiu : Seria Economie, 2013
Food services are basic services of the tourism offer. Unlike the other elements of the tourism product sold to a visitor, the offer of food units target to a high extent the residents.
BĂL TESCU CODRUŢA ADINA, BOŞCOR DANA   +1 more
doaj  

Carrion ecology: concepts, interdisciplinary synthesis, and perspectives

Biological Reviews, EarlyView.
ABSTRACT Carrion is a ubiquitous resource in both terrestrial and aquatic ecosystems, yet it has long been overlooked in ecological research. Over the past two decades, studies on carrion and the many organisms that exploit it have flourished, revealing not only wide‐ranging ecological functions but also significance far beyond ecology.
Marcos Moleón, José A. Sánchez‐Zapata, Travis L. DeVault, Wayne M. Getz, Zebensui Morales‐Reyes, Daniel Redondo‐Gómez, Lara Naves‐Alegre, Solange A. Batista‐Nunes, Esther Sebastián‐González, Juan M. Pérez‐García, Kelly A. Waters, Thijs van Overveld, Craig Smith, Nuria Selva, Thomas A. Schlacher, Graeme Ruxton, Jesús Rodríguez, Martina‐M. Quaggiotto, Paula L. Perrig, Norman Owen‐Smith, Thomas M. Newsome, Isabel Navas, Yoshihiro Nakashima, Ana Mateos, Carlos Martínez‐Carrasco, Daniel Martín‐Vega, Berta Martín‐López, Antoni Margalida, Sergio A. Lambertucci, Adam Kane, Kevin Healy, Akane Hashizume, Antonio J. García‐Fernández, José A. Donázar, M. Eric Benbow, James C. Beasley, Philip S. Barton, Kathleen A. Alexander, Eneko Arrondo   +38 more
wiley   +1 more source

Rising Strong: Cultivating Resilience in Edible City Entrepreneurship. Insights Into the Landscape of Urban Food Initiatives

Business Strategy and the Environment, EarlyView.
ABSTRACT In response to growing global challenges, this study explores how social entrepreneurship within the Edible City movement contributes to building resilient, sustainable, and equitable urban food systems. Drawing on semistructured interviews with over 70 stakeholders across five cities—Berlin, Andernach, Oslo, Rotterdam, and Havana—we ...
Ina Säumel, Stephanie Ligan, Alice Bischof, Edi Emilov Ivanov, Laura Martinez‐Izquierdo, Sara Noémie Plassnig, Marisa Pettit   +6 more
wiley   +1 more source

Restaurant Innovation: What Do Customers Want? [PDF]

Cactus, 2019
This article takes a customers’ perspective approach to reflect on the importance of innovation in the restaurant industry. Innovation in restaurants is vital for the business to remain distinct, to attract new customers, and to differentiate ...
Andreea Fortuna Şchiopu, Daniela Georgiana Zloteanu   +1 more
doaj