Search results: 12,321 results (approx.)

1. Exploring the nexus of tradition, modernity, and innovation in restaurant SMEs.

This study uses an exploratory supply-side approach to understand the nexus of tradition, modernity, and innovation in the restaurant SME sector. It conducted 35 in-depth interviews with restaurant owners in Sardinia, Italy to determine: (1) how they defined what a traditional and modern restaurant ...

Author(s) : Lee, C.; Pung, J. M.; Chiappa, G. del

Publisher : Elsevier Ltd, Amsterdam, Netherlands

Journal article : International Journal of Hospitality Management 2022 Vol.100 ref.58

2. How consumers perceive authenticity in restaurants: a study of online reviews.

Investigations into the multi-dimensionality of authenticity as expressed in restaurant contexts have been scarce. This study attempts to fill this gap by examining how consumers perceive authenticity in restaurant experiences by analysing their authenticity judgements from online reviews. An...

Author(s) : Le, T. H.; Arcodia, C.; Novais, M. A.; Kralj, A.

Publisher : Elsevier Ltd, Amsterdam, Netherlands

Journal article : International Journal of Hospitality Management 2022 Vol.100 ref.59

3. Consumers' willingness to pay for information transparency at casual and fine dining restaurants.

American consumer preference for restaurant food is shifting based on personal health, food quality, and environmental impact. However, data on information related to these preferences are limited. This research uses two national online surveys to examine American consumer preferences and values...

Author(s) : Nguyen, L.; Gao ZhiFeng; Anderson, J. L.; Love, D. C.

Publisher : Elsevier Ltd, Amsterdam, Netherlands

Journal article : International Journal of Hospitality Management 2022 Vol.100 ref.117

4. Consumer responses to the use of artificial intelligence in luxury and non-luxury restaurants.

There has been an ever-increasing interest in artificial intelligence (AI) in the hospitality sector. However, it is still unclear how consumers respond to products/services in hospitality industries provided by AI. Building on the theoretical framework for using AI in different services and the...

Author(s) : Nozawa, C.; Togawa, T.; Velasco, C.; Motoki, K.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.70

5. Development and validation of a casino service quality scale: a holistic approach.

The primary purpose of this inquiry was to reexamine casino service quality scale development in a major U.S. gaming market. A secondary objective was to then examine this relationship with the satisfaction and loyalty constructs, as the structural connection among service quality, customer...

Author(s) : Bradley, G. T.; Wang Wei

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Tourism Management 2022 Vol.88 ref.151

6. Dining in the sharing economy: a comparison of private social dining and restaurants.

Purpose: In view of the intense competition between businesses in the sharing economy and the conventional hospitality industry, this study aims to compare consumers' private social dining and restaurant dining experiences. Design/methodology/approach: In-depth interviews with 29 private social...

Author(s) : Lin, P. M. C.

Publisher : Emerald Publishing, Bingley, UK

Journal article : International Journal of Contemporary Hospitality Management 2022 Vol.34 No.1 pp.1-22 ref.65

7. The impact of demographic similarity on customers in a service setting.

Consumers share the physical environment with other consumers in various service settings. The presence of other consumers is a critical part of the service experience and can influence consumer behavior. What is the underlying impact of fellow customers in service settings? To address this...

Author(s) : Cavusgil, E.; Yayla, S.; Cem Kutlubay, O.; Yeniyurt, S.

Publisher : Elsevier, Amsterdam, Netherlands

Journal article : Journal of Business Research 2022 Vol.139 pp.145-160 ref.84

8. The impact of celebrity CEOs on restaurant firm performance: the moderating role of environmental dynamism.

In today's media-saturated world, intense media attention propels some CEOs to stardom. This social escalation of CEOs to celebrities inherently affects their actions and strategic choices, and thus the performance of their host organizations. Despite the importance of understanding upper...

Author(s) : Kim BoRa; Lee SeoKi

Publisher : Elsevier, Amsterdam, Netherlands

Journal article : Journal of Business Research 2022 Vol.139 pp.869-880 ref.93

9. Ghost kitchens on the rise: effects of knowledge and perceived benefit-risk on customers' behavioral intentions.

This study aims to reveal customers' perceptions and intentions towards the emerging disruptive restaurant business model of ghost kitchens. Through the theoretical lens of prospect theory, this study examines how customer knowledge and perceptions of benefits and risks influence their trust and...

Author(s) : Cai RuiYing; Leung, X. Y.; Chi GengQing [Chi, G. Q. C.]

Publisher : Elsevier Ltd, Amsterdam, Netherlands

Journal article : International Journal of Hospitality Management 2022 Vol.101 ref.95

10. My phone, my zone: restaurant consumers' territorial responses to unsolicited recommendation on their smartphones.

In the past few years, an increasing number of restaurants have integrated self-service technology. Consumers today can engage in self-service using devices that restaurants provide onsite or their smartphones to access the restaurants' online systems. Yet, limited research exists on the influence...

Author(s) : Tang YangYi; Yang Liu; He YuanQiong

Publisher : Elsevier Ltd, Amsterdam, Netherlands

Journal article : International Journal of Hospitality Management 2022 Vol.101 ref.49

11. Emotional congruence among solo diners.

By taking into consideration Chinese cultural characteristics, this study examines how emotional congruence with other diners affects the experiential outcome of solo diners. The study additionally tests the moderating effect of 'generation' on the relationship between emotional congruence and solo ...

Author(s) : Choi SuhHee; Cho MeeHee; Yang ChiaoLing [Yang, C. L. E.]; Tabari, S.

Publisher : Elsevier Ltd, Amsterdam, Netherlands

Journal article : International Journal of Hospitality Management 2022 Vol.101

12. Why am i satisfied? See my reviews - price and location matter in the restaurant industry.

The main purpose of this study is to identify relationships between customers' service evaluations embedded in online reviews and customer satisfaction and demonstrate the unique role of price and location in the restaurant industry. Approximately 250,000 online reviews of restaurants were analyzed ...

Author(s) : Kim Jaewook; Lee Minwoo; Kwon Wooseok; Park Hyekyung; Back KiJoon

Publisher : Elsevier Ltd, Amsterdam, Netherlands

Journal article : International Journal of Hospitality Management 2022 Vol.101 ref.74

13. Restaurant choice and religious obligation in the absence of halal logo: a serial mediation model.

Religion and tradition play a crucial role in influencing food and restaurant preferences in many cultures. This research empirically investigates the role of tacit halal cues (THC) in driving consumers' intention to patronise halal restaurants and how THC functions in conjunction with the attitude ...

Author(s) : Ghazali, E. M.; Mutum, D. S.; Muhammad Waqas; Nguyen Bang; Ahmad-Tarmizi, N. A.

Publisher : Elsevier Ltd, Amsterdam, Netherlands

Journal article : International Journal of Hospitality Management 2022 Vol.101 ref.87

14. Consumer risk perceptions concerning different consequences of foodborne disease acquired from food consumed away from home: a case study in Brazil.

Foodborne diseases (FBD) generate a substantial burden on society and individual; however, it is not clear how consumers perceive the impact of different consequences of FBD on individual lifestyles. This study aims to investigate consumer risk perceptions of FBD, considering different consequences ...

Author(s) : Zanetta, L. D.; Hakim, M. P.; Stedefeldt, E.; Rosso, V. V. de; Cunha, L. M.; Redmond, E. C.; Cunha, D. T. da

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Control 2022 Vol.133 No.Part B ref.70

15. Factors associated with universal free school meal provision adoption among US public schools.

Background: The Community Eligibility Provision (CEP) allows high-poverty schools participating in US Department of Agriculture meal programs to offer universal free school meals. Emerging evidence suggests benefits of CEP for student meal participation, behavior, and academic performance. Although ...

Author(s) : Hecht, A. A.; Stuart, E. A.; Porter, K. M. P.

Publisher : Elsevier, New York, USA

Journal article : Journal of the Academy of Nutrition and Dietetics 2022 Vol.122 No.1 pp.49-63 ref.29

16. Innovative cooking techniques in a hospital food service: effects on the quality of hospital meals.

Objectives: The hospital catering service plays a decisive role in responding to clinical and nutritional needs and in providing food that is acceptable to patients. Unfortunately, at the moment, most hospital catering services provide a service deemed insufficient by users and are burdened by a...

Author(s) : Piciocchi, C.; Lobefaro, S.; Luisi, F.; Miraglia, L.; Romito, N.; Luneia, R.; Foti, S.; Mocini, E.; Poggiogalle, E.; Lenzi, A.; Donini, L. M.

Publisher : Elsevier, New York, USA

Journal article : Nutrition 2022 Vol.93 ref.23

17. An applied research into understanding how socio-demographic factors affect the eating of outside food for urban population.

Purpose/Aim - This article aims at analyzing the consumers' eating out habits and preferences as to restaurant service attributes and factors affecting eating out, through a primary survey of 193 urban respondents who were interviewed through a structured questionnaire. For leveraging consumer...

Author(s) : Kannan Sekar; Lakshman Mahadevan

Publisher : Department of Hotel Management & Catering Technology, Birla Institute of Technology, Mesra, India

Journal article : Journal of Hospitality Application & Research 2022 Vol.17 No.1 pp.19-34

18. Recuperation and characterization of calcium carbonate from residual oyster and clamshells and their incorporation into a residential finish.

The final disposal of waste generated by human activities has been turned into a great challenge; until now, little attention has been paid to organic waste, particularly from the restaurant sector. This work describes the process of obtaining calcium carbonate contained in oyster and clam shells...

Author(s) : Águila-Almanza, E.; Hernández-Cocoletzi, H.; Rubio-Rosas, E.; Calleja-González, M.; Lim, H. R.; Khoo KuanShiong; Vijai Singh; Maldonado-Montiel, J. C.; Show, P. L.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Chemosphere 2022 Vol.288 No.Part 2 ref.31

19. Microencapsulation of rose essential oil in mung bean protein isolate-apricot peel pectin complex coacervates and characterization of microcapsules.

Complex coacervates were produced using mung bean protein isolate (MBPI) and apricot peel pectin (APP) and were used as wall material to microencapsulate rose essential oil (REO). The optimal pH and MBPI-to-APP ratio to prepare MBPI-APP complex coacervates were found to be 4.1 and 4:1,...

Author(s) : Qiu LiQing; Zhang Min; Adhikari, B.; Chang Lu

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Hydrocolloids 2022 Vol.124 No.Part B ref.57

20. 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

21. 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

22. Improving the reliability of food safety disclosure: restaurant grading in seattle and king county, Washington.

The reliability of food safety inspection disclosures has long been questioned. Providing meaningful disclosures to consumers based on public data is a core challenge for environmental health. We present new results, based on retrospective data and a novel randomized peer review trial, to improve...

Author(s) : Ashwood, Z. C.; Elia, B.; Ho, D. E.

Publisher : National Environmental Health Association, Denver, USA

Journal article : Journal of Environmental Health 2021 Vol.84 No.2 pp.30-37 ref.35

23. Robot vs human: expectations, performances and gaps in off-premise restaurant service modes.

Purpose: Off-premise restaurant service has a new addition - food delivery robots. This new technology and off-premise service, in general, has received little research attention, despite continued year-over-year sales growth for both carry-out and delivery. Therefore, this study aims to analyze...

Author(s) : Byrd, K.; Fan Alei; Her EunSol; Liu YiRan; Almanza, B.; Leitch, S.

Publisher : Emerald Publishing, Bingley, UK

Journal article : International Journal of Contemporary Hospitality Management 2021 Vol.33 No.11 pp.3996-4016 ref.65

24. Feasibility study of the project of using own-produced mayonnaise at a public catering enterprise.

The relevance of the issue considered in the paper follows from the current state of development of public catering, when the recipe components of industrial production (sauces, seasonings, marinades, semi-finished products, etc.) are replaced by products produced at the enterprises of the food...

Author(s) : Bugaets, N.; Tereshchenko, I.; Yakimenko, A.; Bugaets, I.

Publisher : EDP Sciences S.A., Les Ulis, France

Journal article; Conference paper : BIO Web of Conferences 2021 Vol.37 ref.5

25. 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