Results 81 to 90 of about 103,961 (315)
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract The development of renewable energy sources is important in order to achieve the United Nations Sustainable Development Goals (SDGs). Waste cooking oil (WCO) is a promising feedstock for biodiesel production through transesterification. Heterogeneous bifunctional catalysts offer a sustainable alternative to conventional homogeneous bases such ...
Frederick Jit Fook Phang +9 more
wiley +1 more source
Identifying Perceived Attributes of Japanese Restaurants
, 2011 Growth in popularity of Japanese foods among Americans is confirmed by the increasing number of Japanese restaurants in the USA over the past decade (Imai, 2010).
Park, Haeik, Cha, JaeMin, Ph.D.
core
The Evaluation of Restaurants Websites: American Pizza Restaurants Case Study [PDF]
, 2017 Many Authors highlighted the advantage of being affiliated in hospitality industry. This was challenged by the evolution of technology and new generations' characteristics.
Radwan, Ahmed +3 more
core +1 more source
The quality of interaction with children in collective play: Children's agency
British Educational Research Journal, EarlyView.Abstract There is a growing body of studies on increasing the quality of infant–toddler education and care. Yet little attention has been directed towards how to bring toddlers' agency and perspective to their personally meaningful learning in collective play.
Liang Li
wiley +1 more source
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
Customer satisfaction of dining experience in Malaysian malay restaurants. [PDF]
The subject of this Ph.D. thesis is Customer Satisfaction in Malaysian Malay Restaurants Dining Experience. The research was conducted in three Malay family restaurants in Malaysia by using an inductive Case Study research approach.
Ismail, S.
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Reducing Food Waste Through Sharing Platforms: Unveiling the Rebound Effect
Business Strategy and the Environment, EarlyView.ABSTRACT Food‐sharing platforms are nowadays recognised as a powerful tool to increase food saving. However, little is known about the key determinants fostering its usage. We propose testing the psychosocial determinants of food‐sharing app usage and its impact on post consumption behaviour by combining the technology acceptance model (TAM) with the ...
Laura Michelini +3 more
wiley +1 more source
Digital Transformation for Eco‐Innovation: Evidence From Agriculture 4.0 Adoption in Wine Firms
Business Strategy and the Environment, EarlyView.ABSTRACT Firms face a fundamental strategic dilemma: how to align digital transformation with environmental sustainability while maintaining competitive advantage. Drawing on the eco‐innovation and green business strategy literature, this paper investigates how Agriculture 4.0 technologies act as enablers of sustainability strategies.
Alessandro Muscio +2 more
wiley +1 more source
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
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