Results 81 to 90 of about 530,918 (286)
Tourism and HospitalityIn the highly competitive restaurant industry, prioritising customer satisfaction is crucial for establishments pursuing differentiation and repeat business.
Moses Vuyo Sithole +2 more
doaj +1 more source
Purple rinses and pseudo escofferian menus : the problem with training restaurants [PDF]
, 2007 Just as training restaurants seemed to be on their way out for good, Matthew Alexander reports that they are enjoying a new lease of life as a much-needed contributor to institutional income, with a new commercial edge and in one case a research ...
Alexander, Matthew
core
Nutritional labelling in restaurants : whose responsibility is it anyway? [PDF]
, 2010 To explore consumer attitudes towards the potential implementation of compulsory nutritional labelling on commercial restaurant menus in the UK. This research was approached from the perspective of the consumer with the intention of gaining an insight ...
Alexander, Matthew +2 more
core +1 more source
ESG Assurance and Dividends: Evidence From 18 Countries in Africa
Business Strategy and the Environment, EarlyView.ABSTRACT This study examines the impact of environmental, social and governance (ESG) assurance on a firm's dividend payout policies within the unique African context. Using a staggered difference‐in‐differences (DiD) model, this study examines how voluntary third‐party assurance of ESG reports influences firms' dividend payout policies compared to ...
Samuel Karanja Kogi, June Cao
wiley +1 more source
COVIDThis 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 +4 more
doaj +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 +1 more
doaj
Non-dominated Alternatives Method for Choosing the Type of Restaurant Business [PDF]
, 2017 There are many different urgent challenges that we encounter every day including nutrition issues. Opening a restaurant business will solve this issue at once.
Homyak, N. V. +2 more
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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 +6 more
wiley +1 more source
Factors Affecting Wine Purchase Decisions and Presence of New York Wines in Upscale New York City Restaurants [PDF]
Substantial industry and winery efforts in recent years have centered on improving access of New York wines into upscale restaurants in New York City (NYC), albeit with limited success. A survey of upscale restaurants and wine stores in NYC was conducted
Preszler, Trent L., Schmit, Todd M.
core +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT This study explores how sustainability is perceived and prioritized by consumers within full‐service restaurants and rural agritourism settings in Italy, examining the socio‐cultural and economic role of the HoReCa sector in promoting sustainable practices and analyzing gender and generational differences in consumer behavior.
Roberta Minazzi +3 more
wiley +1 more source