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Shuyan Yang, Changfeng Li and Wangshu Mu
Senior-friendly restaurants are dining establishments that cater specifically to the needs and preferences of older adults in a community. As the physical capabilities of seniors progressively decline and their activity spaces contract over time, determi...
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Adrian MOTOC
Pág. 435
The world is going through a pandemic that is spreading and affecting all parts of society. Businesses throughout Romania have been affected and many are in a state of crisis because of the virus. There is a general fear spread among the population since...
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Adrian MOTOC
Pág. 435
The world is going through a pandemic that is spreading and affecting all parts of society. Businesses throughout Romania have been affected and many are in a state of crisis because of the virus. There is a general fear spread among the population since...
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Man Zhang, Wen Guo, Na Zhang, Hairong He, Yu Zhang, Mingzhu Zhou, Jianfen Zhang, Muxia Li and Guansheng Ma
Objective: To investigate the association between the neighborhood food environment and body mass index (BMI) among Chinese older adults. Methods: A multi-stage stratified random sampling method was used to recruit participants from 12 communities in Bei...
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Daniel I. Chiciudean, Vanessa P. Shonkwiler, Iulia C. Mure?an, Alina Zaharia and Gabriela O. Chiciudean
The hospitality industry has taken advantage of consumers? increasing concerns regarding environmental issues. Worldwide, green restaurants have increased their profitability by using environmental attributes as a competitive advantage. In Romania, resta...
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Ammar Ali Alalawneh, Saleh Yousef S. Al-Omar and Saleh Alkhatib
Social media platforms (SMPs) have become a key source of success for many organizations in today?s complex business environment due to advancements in information and communication technologies that have created dynamic innovations. This study aims to e...
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Coastal food services are an important segment within ‘sea and sun’ tourism. They have a direct impact on the environment from liquid and solid waste generation, air contamination, and excessive energy and water consumption. Mass tourism and ...
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Melville Saayman
AbstractThe purpose of this research is to distinguish big tippers from other categories or types of tippers. In this context four types have been identified: those who do not tip, those who tip sometimes, those who tip regularly and those who always tip...
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Singha Sushant K.
Geoeconomics plays a vital role in encouraging goods and services on newmarketplaces. Selecting a ?sweet-spot? for new businesses is one of the biggest challenges fornew entrepreneurs, enterprises, and investors, especially in the restaurant industry. Th...
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Bashar Haruna Gulumbe, Abdullahi Hassan Kawo, Mohammed Bashar Danlami, Muhammad Bello
Pág. 18 - 42
This study was carried out to evaluate bioaerosol concentrations in the indoor air and the hygiene practices of restaurants to highlight the exposure risks and improve food safety in restaurants. Using depositional sampling techniques, air samples ...
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shailendra darekar, Sonali Jadhav
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Conceição Gomes, Filipa Campos, Cátia Malheiros and Luís Lima Santos
The main purpose of this study is to understand how Portuguese restaurants? solvency was affected by the COVID-19 pandemic, considering the factors that influence it. Financial information was collected for the years 2019 and 2020 in the SABI database to...
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Maria I. Klouvidaki, Nikos Antonopoulos, Georgios D. Styliaras and Andreas Kanavos
Due to COVID-19 restrictions, many restaurants were forced to discontinue in-person service, either by locking down or finding alternative methods of operation. Despite the fact that, in the United States of America, digital restaurants have already been...
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Hao Bin Jack Lai, Muhammad Rezza Zainal Abidin, Muhamad Zulfikri Hasni, Muhammad Shahrim Ab Karim, Farah Adibah Che Ishak
Pág. 12 - 23
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RAM HARI DAHAL, LAGAN RAI, CHIRANJIVI ACHARYA
Pág. Page:112 - 123Abstrac
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Petro Naude, Sharon Rudansky-Kloppers
Full-service restaurants serve different types of customers with preconceived ideas about what they want and expect to receive from the restaurant. During the dining experience, each customer experiences the service differently and subconsciously evaluat...
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Jose Vicente Sanchis Verdeguer, Angel Peiro-Signes, Maria-del-Val Segarra-Ona
A growing trend in the hospitality industry is the promotion of products and services on social networks as an effective and economical way to reach a very important population mass with a bidirectional speech.The aim of this paper is to explore the proc...
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Cindy Erdis, Michael du Toit
The restaurant industry is rife with customers experiencing unacceptable levels of customer service, resulting in many customers often deciding to take their patronage elsewhere. Marketing researchers have long been investigating the influence of family ...
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MURAT USTA
Pág. 174 - 205
This study analyzes the relationship management in the hospitality industry. There are three main constructs: relationship management activities (predictors), relationship quality and relationship outcomes (commitment, loyalty and word of moth). In this ...
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