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1. Beef supply chains and the impact of the COVID-19 pandemic in the United States.

This article describes the initial impacts of COVID-19 on beef supply chains and beef product markets. An overview of major beef market segments of retail grocery, food service, and exports is provided, including a focus on ground beef markets. COVID-19 caused massive and unprecedented impacts on...

Author(s) : Peel, D.

Publisher : Oxford University Press, Cary, USA

Journal article : Animal Frontiers 2021 Vol.11 No.1 pp.33-38 ref.3

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2. Estimating the impact of the first COVID-19 lockdown on UK food retailers and the restaurant sector.

Using an approach normally used to estimate cumulative excess deaths, we measure the impact of the COVID-19 shock on sales of UK food retailers and restaurants. To control the spread of COVID-19, travel and social interactions were restricted, putting significant pressure on retailers, who had to...

Author(s) : Panzone, L. A.; Larcom, S.; She PoWen

Publisher : Elsevier B.V., Amsterdam, Netherlands

Journal article : Global Food Security 2021 Vol.28 ref.32

3. Hamburgercism in Eskişehir: Pino and Buck's Burger?

The concept of eating out and the fast food sector have developed in Turkey since the 1980s. With the establishment of foreign-origin chain restaurants such as McDonald's and Burger King operating in the fast food sector in Turkey, the hamburger became known and its popularity increased. In the...

Foreign Title :Eskişehir'de hamburgercilik: Pino ve Buck's Burger?

Author(s) : Aydin, A.

Publisher : Üzeyir KEMENT, Ordu, Turkey

Journal article : Tourism and Recreation 2021 Vol.3 No.1 pp.77-84 ref.33

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4. Local foods at the food and beverage businesses in Artvin province.

Artvin has a rich and unique gastronomic value depending on many conditions such as its cultural structure, food, climate and geography. The food and beverage businesses in that region have an important role in introducing and sustaining the gastronomic values of that region. This research was...

Foreign Title :Artvin ilindeki yiyecek ve içecek işletmelerinde yöresel yemekler.

Author(s) : Oğan, Y.; Özkaya, F. D.

Publisher : Üzeyir KEMENT, Ordu, Turkey

Journal article : Tourism and Recreation 2021 Vol.3 No.1 pp.85-92 ref.25

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5. Heat and mass transfer modeling to predict temperature distribution during potato frying after pre-treatment with pulsed electric field.

Based on unsteady state heat conduction, a mathematical model has been developed to describe the simultaneous heat and moisture transfer during potato frying. For the first time, the equation was solved using both enthalpy and Variable Space Network (VSN) methods, based on a moving interface...

Author(s) : Gholamibozanjani, G.; Leong SzeYing; Oey, I.; Bremer, P.; Silcock, P.; Farid, M.

Publisher : MDPI AG, Basel, Switzerland

Journal article : Foods 2021 Vol.10 No.8 ref.41

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6. Clean food program for the street food vendors in India.

In India, road side food is particularly relished. This sector acts as an important source of revenue for the government and local populations. As hygiene standards and the quality of the food remain an issues, the Indian Constitution and the Judiciary have recognized the fundamental rights of the...

Author(s) : Gaur, R. M.

Publisher : Lexxion Verlagsgesellschaft mbH, Berlin, Germany

Journal article : European Food and Feed Law Review 2021 No.4 pp.309-314

7. Special Issue: Tourism, ICT and sustainability.

The past years have seen an unprecedented growth in the ICT economy that has fundamentally altered business models and consumer cultures. Many of the changes this has implied are specifically relevant for tourism, a sector that perhaps more than any other is exposed to and implicated in digital...

Publisher : Routledge, Abingdon, UK

Journal issue : Journal of Sustainable Tourism 2021 Vol.29 No.5 pp.733-858 ref.155

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8. A qualitative study on local individual- or family-owned casual Chinese restaurants marketing communication strategies.

A qualitative study was conducted to examine individual- or family-owned casual Chinese restaurant's marketing communication strategies. Findings revealed that the owners of individual- or family-owned casual Chinese restaurants are highly aware of the importance of advertising for their business....

Author(s) : Liang Xuan; Chen Huan

Publisher : Routledge, Philadelphia, USA

Journal article : Journal of International Food & Agribusiness Marketing 2021 Vol.33 No.3 pp.243-264 ref.41

9. Effects of rural restaurants' outdoor dining environment dimensions on customers' satisfaction: a consumer perspective.

The catering industry is one of the important industries that promote rural tourism development. Hence, rural restaurants have high research value. However, few studies have examined rural restaurants and their outdoor dining environments (ODE). In this study, from the perspective of consumers and...

Author(s) : Yang Mian; Luo ShiXian

Publisher : MDPI AG, Basel, Switzerland

Journal article : Foods 2021 Vol.10 No.9 ref.98

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10. Effectiveness of social media marketing on enhancing performance: evidence from a casual-dining restaurant setting.

Social media sites serve as lead generators for achieving marketing communication and raising brand awareness for casual-dining restaurant firms. This study attempts to measure social media engagement across different social networking sites (SNSs) and promotional activities for the casual-dining...

Author(s) : Li Jun; Kim Woogon; Choi Hyungmin

Publisher : Sage Publications Ltd, London, UK

Journal article : Tourism Economics 2021 Vol.27 No.1 pp.3-22 ref.47

11. Which company characteristics make a food business at risk for food fraud?

Fraud can happen to any food business, but some sectors show more historical evidence of food fraud than others. This may be due to particular company characteristics that affect a company's level of vulnerability. In the current study, we examined the relevance of the industry segment, business...

Author(s) : Ruth, S. M. van; Nillesen, O.

Publisher : MDPI AG, Basel, Switzerland

Journal article : Foods 2021 Vol.10 No.4 ref.29

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12. Fridge studies - rummage through the fridge to understand food waste.

Household food waste is a significant environmental challenge, and almost half of the total global food waste comes from households. Thus, it is crucial to understand why food is wasted at home. This paper proposes a new method, Fridge Studies, that provides knowledge on food waste drivers adding...

Author(s) : Heidenstrøm, N.; Hebrok, M.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Appetite 2021 Vol.165

13. Nudging healthy eating in Dutch sports canteens: a multi-method case study.

Objective: To provide a micro-investigation into the long-term effects and process of implementation of a nudge intervention on food choice in sports canteens. Design: Multi-method case study. Setting: Eight products were added to the range of foods and drinks in two football canteens in the...

Author(s) : Rookhuijzen, M. van; Vet, E. de

Publisher : Cambridge University Press, Cambridge, UK

Journal article : Public Health Nutrition 2021 Vol.24 No.2 pp.327-337 ref.37

14. The more I know, the more I engage: consumer education's role in consumer engagement in the coffee shop context.

Purpose: The present study examines the potential association between the company's efforts on consumer education and consumer engagement and addresses the implications of this link in strategic decision-making. Design/methodology/approach: The coffee shop industry serves as the context for testing ...

Author(s) : Ornelas Sánchez, S. A.; Vera Martínez, J.

Publisher : Emerald Publishing, Bingley, UK

Journal article : British Food Journal 2021 Vol.123 No.2 pp.551-562

15. Assessment of food service quality of chicken republic and Mega chicken restaurants, Lagos, Nigeria.

In this project, assessment of food service quality of two restaurants in Lagos was carried out. The study assessed quality of food served in Chicken Republic compared with Mega Chicken. Three hundred (300) copies of questionnaires were administered to the customers in Chicken Republic Restaurant...

Author(s) : Akunne, C. J.; Adeniji, P. O.

Publisher : Scientific Research Publishing, Irvine, USA

Journal article : Food and Nutrition Sciences 2021 Vol.12 No.6 pp.602-613 ref.29

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16. Unveiling the food safety climate's paths to adequate food handling in the hospitality industry in Brazil.

Purpose: This study aims to explore whether the application of a positive food safety (FS) climate reduces the number of FS violations in the hospitality industry. Design/methodology/approach: The sample comprised 271 food handlers in six hotels and 12 restaurants in Brazil. FS climate and risk...

Author(s) : Andrade, M. L. de; Stedefeldt, E.; Zanin, L. M.; Zanetta, L. D.; Cunha, D. T. da

Publisher : Emerald Publishing, Bingley, UK

Journal article : International Journal of Contemporary Hospitality Management 2021 Vol.33 No.3 pp.873-892

17. Restaurant tipping in Europe: a comparative assessment.

Tipping is a social norm in many countries and has important functions as a source of income, with significant social welfare effects. Tipping can also represent a form of lost tax revenue, as service workers and restaurants may not declare all cash tips. These interrelationships remain generally...

Author(s) : Gössling, S.; Fernandez, S.; Martin-Rios, C.; Reyes, S. P.; Fointiat, V.; Isaac, R. K.; Lunde, M.

Publisher : Routledge, Abingdon, UK

Journal article : Current Issues in Tourism 2021 Vol.24 No.6 pp.811-823 ref.48

18. Local food consumption and practice theory: a case study on guests' motivations and understanding.

This study explores the relationship between guests' perceptions of local food and the motivations leading to its consumption at restaurants. Applying practice theory to consumption studies, the research draws on the "practical turn" in social theories and the renewed interest in "everyday life"...

Author(s) : Tomassini, L.; Staffieri, S.; Cavagnaro, E.

Publisher : NISC - Routledge, Grahamstown, South Africa

Journal article : Research in Hospitality Management 2021 Vol.11 No.2 pp.93-100 ref.49

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19. Status of provision of smart meal and issues of continuation the certification for the "healthy meal and food environment" among the certified restaurants and ready-made meal companies: results of the survey targeting the first renewal companies.

Objective: To determine the status of the Smart Meal provision and the issues faced by companies to promote the application and support continued certification of restaurants and ready-made meal companies under the "Healthy Meal and Food Environment" certification system.; Methods: We targeted 79...

Author(s) : Akamatsu, R.; Kushida, O.; Takahashi, N.; Kurotani, K.; Takemi, Y.

Publisher : Japanese Society of Nutrition and Dietetics, Tokyo, Japan

Journal article : Japanese Journal of Nutrition and Dietetics 2021 Vol.79 No.1 pp.37-45 ref.16

20. Concessions, traditions, and staying safe: considering sport, food, and the lasting impact of the COVID-19 pandemic.

Food is integral to the culture, infrastructure, and economics of sport. Sport's unique food traditions engage spectators and athletes alike and facilitate the cultivation of social connections as well as contribute to the game day atmosphere. However, the topic has received little attention from...

Author(s) : Seaman, A. N.

Publisher : United States Sports Academy, Alabama, USA

Journal article : The Sport Journal 2021 Vol.24 No.5 pp.5-unpaginated ref.45

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21. Efforts to record leftovers and attitudes toward serving size and leftovers in restaurant managers.

Objective: Food loss and waste in the food service industry are the highest in the food industry. About half of the food lost and wasted come from leftovers. In this study, we examine the status of the restaurant managers' efforts to record leftovers and their attitude toward serving size and...

Author(s) : Tonsho, N.; Akamatsu, R.; Saiki, M.; Komatsu, M.; Ibe, U.; Watanabe, S.

Publisher : Japanese Society of Nutrition and Dietetics, Tokyo, Japan

Journal article : Japanese Journal of Nutrition and Dietetics 2021 Vol.79 No.1 pp.46-52 ref.26

22. Predictors of knowledge, attitudes, and practices towards food safety among food handlers in Bangkok, Thailand.

Considering the growing restaurant business in Bangkok, and the lack of information regarding restaurant-related foodborne diseases this study aimed to examine the food handler demographics, work-related characteristics, and employee satisfaction; and to identify the predictors of knowledge,...

Author(s) : Sirichokchatchawan, W.; Taneepanichskul, N.; Prapasarakul, N.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Control 2021 Vol.126

23. Radiofrequency pasteurization against Salmonella and Listeria monocytogenes in cocoa powder.

In this study, thermal processes were developed for cocoa powder against Salmonella and Listeria monocytogenes in a pilot Radiofrequency (RF) unit and validated using their respective surrogates Enterococcus faecium NRRL B-2354 and Listeria innocua. For 1.0 kg cocoa powder samples, RF heating to...

Author(s) : Ballom, K.; Dhowlaghar, N.; Tsai HsiehChin; Yang Ren; Tang JuMing; Zhu MeiJun

Publisher : Elsevier Ltd, Oxford, UK

Journal article : LWT - Food Science and Technology 2021 Vol.145

24. The influence of board interlocks on firm performance: in the context of geographic diversification in the restaurant industry.

Given the strategic importance of resources and service that interlocking directors bring to a firm, this study aims to examine the influence of board interlocks on financial performance in the restaurant industry based on the resource dependence theory. Further, as the primary purpose, this study...

Author(s) : Song HyoungJu; Lee SeoKi; Kang KyungHo

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Tourism Management 2021 Vol.83

25. COVID-19 working paper: the effects of COVID-19 on food sales.

This article investigates the effects of economic recessions and changes in local economic conditions on the growth of food-at-home and food-away-from-home sales at the county level and estimates the likely impacts of the COVID-19-induced recession on food sales. On average, we show the...

Author(s) : Dong Xiao; Zeballos, E.

Publisher : USDA Economic Research Service, Washington, USA

Miscellaneous : The effects of COVID-19 on food sales 2021 pp.25 pp. ref.23

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