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Sample records for restaurants offer student

  1. Restaurant challenge offers healthful meal options and builds diabetes awareness.

    Blair, Angela M; Drass, Janice A; Stone, Marylou; Rhoades, Deborah; Baldwin, Susan A; Russ, Kelsey M

    2011-01-01

    The Frederick Restaurant Challenge is an innovative project based on a collaborative effort among community organizations and partners designed to offer delicious healthful meal options at local restaurants during the month of November for American Diabetes Month. Local restaurants were challenged to participate and submitted recipes for healthful meals to the Frederick County Diabetes Coalition for review by registered dietitians. Diners voted on meals to determine the challenge winner(s), and were eligible to win prizes as well. Publicity prior to and during the month was effective in creating positive news about healthful meals when eating out, raised awareness about diabetes, and provided restaurants with desirable advertising opportunities. Feedback from restaurants and diners was overwhelmingly positive. The purpose of this article is to describe this successful low-budget project to encourage its replication in local communities. The Frederick Restaurant Challenge proved to be a very successful, innovative, low-budget project that met its intended goals: to develop healthful meal options for people with diabetes (or for anyone wishing to eat healthier); to demonstrate that healthful food can taste delicious; and to encourage restaurants to continue offering healthful options on their menus beyond the challenge month. Community interventions such as the Frederick Restaurant Challenge offer unique and important strategies for affecting change and raising awareness not only for people with diabetes but also for the entire community.

  2. Restaurant owners' perspectives on a voluntary program to recognize restaurants for offering reduced-size portions, Los Angeles County, 2012.

    Gase, Lauren; Dunning, Lauren; Kuo, Tony; Simon, Paul; Fielding, Jonathan E

    2014-03-20

    Reducing the portion size of food and beverages served at restaurants has emerged as a strategy for addressing the obesity epidemic; however, barriers and facilitators to achieving this goal are not well characterized. In fall 2012, the Los Angeles County Department of Public Health conducted semistructured interviews with restaurant owners to better understand contextual factors that may impede or facilitate participation in a voluntary program to recognize restaurants for offering reduced-size portions. Interviews were completed with 18 restaurant owners (representing nearly 350 restaurants). Analyses of qualitative data revealed 6 themes related to portion size: 1) perceived customer demand is central to menu planning; 2) multiple portion sizes are already being offered for at least some food items; 3) numerous logistical barriers exist for offering reduced-size portions; 4) restaurant owners have concerns about potential revenue losses from offering reduced-size portions; 5) healthful eating is the responsibility of the customer; and 6) a few owners want to be socially responsible industry leaders. A program to recognize restaurants for offering reduced-size portions may be a feasible approach in Los Angeles County. These findings may have applications for jurisdictions interested in engaging restaurants as partners in reducing the obesity epidemic.

  3. Restaurant Owners’ Perspectives on a Voluntary Program to Recognize Restaurants for Offering Reduced-Size Portions, Los Angeles County, 2012

    Dunning, Lauren; Kuo, Tony; Simon, Paul; Fielding, Jonathan E.

    2014-01-01

    Introduction Reducing the portion size of food and beverages served at restaurants has emerged as a strategy for addressing the obesity epidemic; however, barriers and facilitators to achieving this goal are not well characterized. Methods In fall 2012, the Los Angeles County Department of Public Health conducted semistructured interviews with restaurant owners to better understand contextual factors that may impede or facilitate participation in a voluntary program to recognize restaurants for offering reduced-size portions. Results Interviews were completed with 18 restaurant owners (representing nearly 350 restaurants). Analyses of qualitative data revealed 6 themes related to portion size: 1) perceived customer demand is central to menu planning; 2) multiple portion sizes are already being offered for at least some food items; 3) numerous logistical barriers exist for offering reduced-size portions; 4) restaurant owners have concerns about potential revenue losses from offering reduced-size portions; 5) healthful eating is the responsibility of the customer; and 6) a few owners want to be socially responsible industry leaders. Conclusion A program to recognize restaurants for offering reduced-size portions may be a feasible approach in Los Angeles County. These findings may have applications for jurisdictions interested in engaging restaurants as partners in reducing the obesity epidemic. PMID:24650622

  4. 10% discount at Novae restaurants for students

    2016-01-01

    A 10% discount will be granted for students dining in restaurants 1 and 2 (on the Meyrin site) during the summer from 15 June 2016 to 15 September 2016.   A special badge will be issued by the respective secretariats if the student fulfils the following criteria:  Is under 25 years old; Is in possession of a student card issued by a University or college; Has a CERN contract > 1 month (Users, Summer Students, Trainees, etc). This badge and the CERN access card will have to be shown at the Novae restaurants in order to benefit from this discount.

  5. Energy Content of U.S. Fast-Food Restaurant Offerings 14-Year Trends

    Bauer, Katherine W.; Hearst, Mary O.; Earnest, Alicia A.; French, Simone A.; Oakes, J. Michael; Harnack, Lisa J.

    2012-01-01

    Background Within the past decade there has been increasing attention to the role of fast food in the American diet, including a rise in legislative and media-based efforts that address the healthfulness of fast food. However, no studies have been undertaken to evaluate changes in the energy content of fast-food chain restaurant menu items during this period. Purpose To examine changes in the energy content of lunch/dinner menu offerings at eight of the leading fast-food chain restaurants in the U.S. between 1997/1998 and 2009/2010. Methods Menu offerings and nutrient composition information were obtained from archival versions of the University of Minnesota Nutrition Coordinating Center Food and Nutrient Database. Nutrient composition information for items was updated biannually. Changes in median energy content of all lunch/dinner menu offerings and specific categories of menu items among all restaurants and for individual restaurants were examined. Data were collected between 1997 and 2010 and analysis was conducted in 2011. Results Spanning 1997/1998 and 2009/2010, the number of lunch/dinner menu items offered by the restaurants in the study increased by 53%. Across all menu items, the median energy content remained relatively stable over the study period. Examining specific food categories, the median energy content of desserts and condiments increased, the energy content of side items decreased, and energy content of entrees and drinks remained level. Conclusions While large increases in the number of menu items were observed, there have been few changes in the energy content of menu offerings at the leading fast-food chain restaurants examined in this study. PMID:23079171

  6. Energy content of U.S. fast-food restaurant offerings: 14-year trends.

    Bauer, Katherine W; Hearst, Mary O; Earnest, Alicia A; French, Simone A; Oakes, J Michael; Harnack, Lisa J

    2012-11-01

    Within the past decade, there has been increasing attention to the role of fast food in the American diet, including a rise in legislative and media-based efforts that address the healthfulness of fast food. However, no studies have been undertaken to evaluate changes in the energy content of fast-food chain restaurant menu items during this period. To examine changes in the energy content of lunch/dinner menu offerings at eight of the leading fast-food chain restaurants in the U.S. between 1997-1998 and 2009-2010. Menu offerings and nutrient composition information were obtained from archival versions of the University of Minnesota Nutrition Coordinating Center Food and Nutrient Database. Nutrient composition information for items was updated biannually. Changes in median energy content of all lunch/dinner menu offerings and specific categories of menu items among all restaurants and for individual restaurants were examined. Data were collected between 1997 and 2010 and analysis was conducted in 2011. Spanning 1997-1998 and 2009-2010, the number of lunch/dinner menu items offered by the restaurants in the study increased by 53%. Across all menu items, the median energy content remained relatively stable over the study period. Examining specific food categories, the median energy content of desserts and condiments increased, the energy content of side items decreased, and energy content of entrées and drinks remained level. Although large increases in the number of menu items were observed, there have been few changes in the energy content of menu offerings at the leading fast-food chain restaurants examined in this study. Copyright © 2012 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  7. Fourteen-year trends in sodium content of menu offerings at eight leading fast-food restaurants in the USA.

    Rudelt, Amanda; French, Simone; Harnack, Lisa

    2014-08-01

    To examine changes in the Na content of lunch/dinner menu offerings at eight of the leading fast-food restaurants in the USA between 1997/1998 and 2009/2010. Menu offerings and nutrient composition information for the menu items were obtained from archival versions of the University of Minnesota Nutrition Coordinating Center (NCC) Food and Nutrient Database. Nutrient composition information for lunch/dinner menu items sold by the fast-food restaurants included in the present study was updated in the database biannually. Menus were analysed for changes in mean Na content of all menu offerings (except beverages) and specific categories of menu items among all restaurants and for each individual restaurant. Lunch/dinner food menu of eight leading US fast-food restaurants. Between 1997/1998 and 2009/2010 the mean Na content of menu offerings across the eight restaurants increased by 23·4 %. Examining specific food categories, mean Na content of entrées by increased 17·2 % and that of condiments increased by 26·1 %. Only side dishes showed a decrease of 6·6 %. None of the restaurants examined had a decrease in Na across the lunch/dinner menu offerings over the 14 years examined. Results suggest that over the time period studied there has been no meaningful reduction in the Na content of lunch/dinner menu offerings at the leading fast-food restaurants examined in the present study.

  8. Restaurering

    Bock, Lars Nicolai

    2007-01-01

    Kompendiet, der pt. kun foreligger som digital fil på Arkitektskolens hjemmeside, omhandler fagdiciplinen restaurering, sådan som forfatteren ser denne i arkitektfaget. Kompendiet belyser fagdisciplinens omfang, indhold og de forskellige teoretiske og metodiske tilgange, der er til fagområdet...... restaurering. Kompendiet mangler stadig nogle væsentlige kapitler og vil blive færdigskrevet på et senere tidspunkt...

  9. The Relationship Between Perceived Health, Health Attitudes, and Healthy Offerings for Seniors at a Family Restaurant

    Lee, Sangtak

    2009-01-01

    Personal health can influence all aspects of customer behavior and this influence is more manifest within the senior market segment. Health issues also greatly impact the restaurant industry. Therefore, the purpose of this study was to investigate how health status and health attitude influence family restaurant selection criteria. In order to measure selfrated health status and health attitude for seniors, the Health Perceptions Questionnaire(HPQ) and the Perceived Health competence Scale (P...

  10. Macronutrient Composition of Menu Offerings in Fast Food Restaurants in the U.S.

    Jarlenski, Marian P; Wolfson, Julia A; Bleich, Sara N

    2016-10-01

    A high intake of fast food is associated with increased obesity risk. This study assessed recent changes in caloric content and macronutrient composition in large U.S. fast food restaurants. Data from the MenuStat project included 11,737 menu items in 37 fast food restaurants from 2012 to 2014. Generalized linear models were used to examine changes in the caloric content and corresponding changes in the macronutrient composition (non-sugar carbohydrates, sugar, unsaturated fat, saturated fat, and protein) of menu items over time. Additionally, macronutrient composition was compared in menu items newly introduced in 2013 and 2014, relative to 2012. Analyses, conducted in January 2016, controlled for restaurant and were stratified by menu categories. Overall, there was a 22-calorie reduction in food items from 2012 to 2014. Beverages had a 46-calorie increase, explained by an increase in calories from sugar (12 calories) and saturated fat (16 calories). Newly introduced main courses in 2014 had 59 calories fewer than those on 2012 menus, explained by a 54-calorie reduction in unsaturated fat, while other macronutrient content remained fairly constant. Newly introduced dessert items in 2014 had 90 calories more than those on 2012 menus, explained primarily by an increase of 57 calories of sugar. Overall, there were relatively minor changes in menu items' caloric and macronutrient composition. Although declines in caloric content among newly introduced fast food main courses may improve the public's caloric intake, it appears that the macronutrient composition of newly introduced items did not shift to a healthier profile. Copyright © 2016 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  11. PROCEDURE FOR ANALYSIS COMPLIANCE WITH QUALITY STANDARDS OFFER OF THE BUFFET RESTAURANT CASONA MELIA SANTIAGO DE CUBA

    Oscar Parada-Pérez

    2016-01-01

    Full Text Available The company hotel Cuban faces the challenge of the competitiveness and the client’s satisfaction in an environment that demands of actions that they assure the quality. This article has as objective to show the application of a procedure for the evaluation of the standards of quality of the offer in the restaurant buffet La Casona of the Hotel Meliá Santiago de Cuba. The results achieved by the application of the procedure allow to perfect the process of taking of decisions and it contributes to the efficiency of the hotel and the elevation of the quality of the service. 

  12. Use of the Performance Diagnostic Checklist to Select an Intervention Designed to Increase the Offering of Promotional Stamps at Two Sites of a Restaurant Franchise

    Rodriguez, Manuel; Wilder, David A.; Therrien, Kelly; Wine, Byron; Miranti, Reylissa; Daratany, Kenneth; Salume, Gloria; Baranovsky, Greg; Rodriquez, Matias

    2006-01-01

    The performance diagnostic checklist (PDC) was administered to examine the variables influencing the offering of promotional stamps by employees at two sites of a restaurant franchise. PDC results suggested that a lack of appropriate antecedents, equipment and processes, and consequences were responsible for the deficits. Based on these results,…

  13. PERCEPTIONs OF RESTAURANT MANAGERS ABOUT THE QUALITY OF PRODUCTS AND SERVICES OFFERED TO CONSUMERS. CASE STUDY: THE CITY OF BRAȘOV.

    Andreea-Nicoleta NEACŞU

    2012-06-01

    Full Text Available The present economic crisis has had a powerful impact on the restaurants in the city of Brașov, which have confronted themselves in the past years both with a decrease in the number of consumers, and with a reduction in the consumption of products and public food services. In this context, this survey aims to analyze the perceptions of the restaurant managers in the city of Brașov regarding the quality of products and services they offer to the consumers, by using, in this sense, one of the techniques that are specific to qualitative research that is the semi - directive in - depth interview method.

  14. Offers

    Staff Association

    2013-01-01

    Découvrez les plus belles tables de Suisse romande et de France voisine en bénéficiant des réductions suivantes sur chaque repas, pendant une année : 50 % pour 2 personnes, 40 % pour 3 personnes, 30 % pour 4 personnes, 20 % pour 5 à 6 personnes. Comment ça marche ? Faites votre choix parmi les 110 restaurants de votre région et réservez votre table pour 2, 3, 4, 5 ou 6 personnes. Présentez votre Passeport Gourmand dès votre arrivée. Savourez votre repas et profitez d’une réduction exceptionnelle sur votre addition (hors boissons, menu du jour et business lunch). Quels sont vos avantages ? Profitez du prix préférentiel pour les membres de l’association du CERN : – Passeport Gourmand Genève : CHF 75.- (au lieu de CHF 95.-) – Passeport Gourmand Ain/Savoie/Haute-Savoie : CHF 59.- (au lieu de CH...

  15. Offers

    Staff Association

    2013-01-01

    Découvrez les plus belles tables de Suisse romande et de France voisine en bénéficiant des réductions suivantes sur chaque repas, pendant une année : 50 % pour 2 personnes / 40 % pour 3 personnes / 30 % pour 4 personnes / 20 % pour 5 à 6 personnes. Comment ça marche ? Faites votre choix parmi les 110 restaurants de votre région et réservez votre table pour 2, 3, 4, 5 ou 6 personnes. Présentez votre Passeport Gourmand dès votre arrivée. Savourez votre repas et profitez d’une réduction exceptionnelle sur votre addition (hors boissons, menu du jour et business lunch). Quels sont vos avantages ? Profitez du prix préférentiel pour les membres de l’association du CERN : – Passeport Gourmand Genève : CHF 75.- (au lieu de CHF 95.-) – Passeport Gourmand Ain/Savoie/Haute-Savoie : CHF 59.- (au lieu de...

  16. Offers

    Staff Association

    2011-01-01

    Special offers for our members       Go Sport in Val Thoiry is offering 15% discount on all purchases made in the shop upon presentation of the Staff Association membership card (excluding promotions, sale items and bargain corner, and excluding purchases using Go Sport  and Kadéos gift cards. Only one discount can be applied to each purchase).  

  17. Offers

    Staff Association

    2012-01-01

    L'Occitane en Provence proposes the following offer: 10 % discount on all products in all L'Occitane shops in Metropolitan France upon presentation of your Staff Association membership card and a valid ID. This offer is valid only for one person, is non-transferable and cannot be combined with other promotions.

  18. Offers

    Staff Association

    2014-01-01

    New offers : Discover the theater Galpon in Geneva. The Staff Association is happy to offer to its members a discount of 8.00 CHF on a full-price ticket (tickets of 15.00 CHF instead of 22.00 CHF) so do not hesitate anymore (mandatory reservation by phone + 4122 321  21 76 as tickets are quickly sold out!). For further information, please see our website: http://staff-association.web.cern.ch/fr/content/th%C3%A9%C3%A2tre-du-galpon  

  19. Offer

    Staff Association

    2016-01-01

    CERN was selected and participated in the ranking "Best Employers" organized by the magazine Bilan. To thank CERN for its collaboration, the magazine offers a reduction to the subscription fee for all employed members of personnel. 25% off the annual subscription: CHF 149.25 instead of CHF 199 .— The subscription includes the magazine delivered to your home for a year, every other Wednesday, as well as special editions and access to the e-paper. To benefit from this offer, simply fill out the form provided for this purpose. To get the form, please contact the secretariat of the Staff Association (Staff.Association@cern.ch).

  20. Offers

    Staff Association

    2013-01-01

    SPECIAL OFFER FOR OUR MEMBERS Prices Spring and Summer 2013 Day ticket: same price weekends, public holidays and weekdays: Children from 5 to 15 years old: 30 CHF instead of 39 CHF Adults from 16 years old: 36 CHF instead of 49 CHF Bonus! Free for children under 5 Tickets available at the Staff Association Secretariat.

  1. Offers

    Association du personnel

    2013-01-01

    SPECIAL OFFER FOR OUR MEMBERS Prices Spring and Summer 2013 Day ticket: same price weekends, public holidays and weekdays: – Children from 5 to 15 years old: 30 CHF instead of 39 CHF – Adults from 16 years old: 36 CHF instead of 49 CHF – Bonus! Free for children under 5 Tickets available at the Staff Association Secretariat.

  2. Offers

    Staff Association

    2015-01-01

    New offer for our members. The Staff Association CERN staff has recently concluded a framework agreement with AXA Insurance Ltd, General-Guisan-Strasse 40, 8401 Winterthur. This contract allows you to benefit from a preferential tariff and conditions for insurances: Motor vehicles for passenger cars and motorcycles of the product line STRADA: 10% discount Household insurance (personal liability and household contents) the product line BOX: 10% discount Travel insurance: 10% discount Buildings: 10% discount Legal protection: 10% discount AXA is number one on the Swiss insurance market. The product range encompasses all non-life insurance such as insurance of persons, property, civil liability, vehicles, credit and travel as well as innovative and comprehensive solutions in the field of occupational benefits insurance for individuals and businesses. Finally, the affiliate AXA-ARAG (legal expenses insurance) completes the offer. Armed with your staff association CERN card, you can always get the off...

  3. Offers

    Staff Association

    2012-01-01

    proposes the following offer: 15% discount for the Staff Association members who enroll their children in summer FUTUREKIDS activities. Extracurricular Activities For Your Children The FUTUREKIDS Geneva Learning Center is open 6 days a week and offers a selection of after-school extracurricular activities for children and teenagers (ages 5 to 16). In addition to teaching in its Learning Centers, Futurekids collaborates with many private schools in Suisse Romande (Florimont, Moser, Champittet, Ecole Nouvelle, etc.) and with the Département de l'Instruction Publique (DIP) Genève. Courses and camps are usually in French but English groups can be set up on demand. FUTUREKIDS Computer Camps (during school holidays) FUTUREKIDS Computer Camps are a way of having a great time during vacations while learning something useful, possibly discovering a new hobby or even, why not, a future profession. Our computer camps are at the forefront of technology. Themes are diverse and suit all ...

  4. Offer

    Staff Association

    2010-01-01

      Special offer for members of the Staff Association and their families 10% reduction on all products in the SEPHORA shop (sells perfume, beauty products etc.) in Val Thoiry ALL YEAR ROUND. Plus 20% reduction during their “vente privée”* three or four times a year. Simply present your Staff Association membership card when you make your purchase. * Next “vente privée” from 22th to 29th November 2010

  5. Offer

    Staff Association

    2011-01-01

      Special offer for members of the Staff Association and their families 10% reduction on all products in the SEPHORA shop (sells perfume, beauty products etc.) in Val Thoiry ALL YEAR ROUND. Plus 20% reduction during their “vente privée”* three or four times a year. Simply present your Staff Association membership card when you make your purchase. * Next “vente privée” from 25th to 27th March 2011  

  6. Offers

    Staff Association

    2012-01-01

    SPECIAL OFFER FOR OUR MEMBERS Single tariff Adulte/Enfant Tickets “Zone terrestre” 20 euros instead of 25 euros. Access to Aqualibi: 5 euros instead of 8 euros on presentation of your ticket SA member. Free for children under 3, with limited access to the attractions. More information on our website : http://association.web.cern.ch/association/en/OtherActivities/Walibi.html

  7. Offers

    Staff Association

    2012-01-01

    SPECIAL OFFER FOR OUR MEMBERS Prices Spring and Summer 2012 Half-day ticket: 5 hours, same price weekends, public holidays and weekdays. Children from 5 to 15 years old: 26 CHF instead of 35 CHF Adults from 16 years old: 32 CHF instead of 43 CHF Bonus! Free for children under 5. Aquaparc Les Caraïbes sur Léman 1807 Le Bouveret (VS)

  8. Offer

    CARLSON WAGONLIT TRAVEL

    2011-01-01

    Special offer   From 14th to 28th February 2011: no CWT service fee! For any new reservation of a holiday package (flight + hotel/apartment) from a catalog “summer 2011” For any additional information our staff is at your disposal from Monday – Friday, from 8h30 to 16h30. Phone number 72763 or 72797 Carlson Wagonlit Tavel, Agence du CERN  

  9. Offers

    Staff Association

    2011-01-01

    Banque cantonale de Genève (BCGE) The BCGE Business partner programme devised for members of the CERN Staff Association offers personalized banking solutions with preferential conditions. The advantages are linked to salary accounts (free account keeping, internet banking, free Maestro and credit cards, etc.), mortgage lending, retirement planning, investment, credit, etc. The details of the programme and the preferential conditions are available on our website: http://association.web.cern.ch/association/en/OtherActivities/BCGE.html.  

  10. Offers

    Staff Association

    2012-01-01

    Special offer for members of the Staff Association and their families 10 % reduction on all products in the Sephora shop (sells perfume, beauty products etc.) in Val Thoiry all year round. Plus 20 % reduction during their “vente privée”* three or four times a year. Simply present your Staff Association membership card when you make your purchase. * next “vente privée” from 21st November to 1st December 2012 Please contact the Staff Association Secretariat to get the discount voucher.

  11. Offers

    Staff Association

    2012-01-01

    Special offer for members of the Staff Association and their families 10% reduction on all products in the SEPHORA shop (sells perfume, beauty products etc.) in Val Thoiry ALL YEAR ROUND. Plus 20% reduction during their “vente privée”* three or four times a year. Simply present your Staff Association membership card when you make your purchase. * Next “vente privée” from 21st to 26th May 2012 Please contact the Staff Association Secretariat to get the discount voucher  

  12. Offers

    Staff Association

    2013-01-01

    The « Théâtre de Carouge » offers a 5.- CHF discount for all shows (30.- CHF instead of 35.- CHF) and for the season tickets "Premières représentations" (132.- CHF instead of 162.- CHF) and "Classique" (150.- CHF instead of 180.- CHF). Please send your reservation by email to smills@tcag.ch via your professional email address. Please indicate the date of your reservation, your name and firstname and your telephone number A confirmation will be sent by email. Your membership card will be asked when you collect the tickets. More information on www.tcag.ch and www.tcag.ch/blog/

  13. Offers

    Staff Association

    2013-01-01

    Special offer for members of the Staff Association and their families 10 % reduction on all products in the SEPHORA shop (sells perfume, beauty products etc.) in Val Thoiry ALL YEAR ROUND. Plus 20 % reduction during their “vente privée”* three or four times a year. Simply present your Staff Association membership card when you make your purchase. * Next “vente privée” from 11th to 23rd November 2013 Please contact the Staff Association Secretariat to get the discount voucher.  

  14. Offers

    Staff Association

    2014-01-01

    Special offer for members of the Staff Association and their families 10 % reduction on all products in the SEPHORA shop (sells perfume, beauty products etc.) in Val Thoiry ALL YEAR ROUND. Simply present your Staff Association membership card when you make your purchase. Plus 20 % reduction during their “vente privée”* three or four times a year. * Next “vente privée” from 24th September to 6th November 2014 Please contact the Staff Association Secretariat to get the discount voucher.  

  15. Offers

    Staff Association

    2014-01-01

    Passeport Gourmand   Are you dying for a nice meal? The “Passeport Gourmand” offers discounted prices to the members of the Staff Association (available until April 2015 and on sale in the Staff Association Secretariat): Passeport gourmand Ain / Savoie/ Haute Savoie: 56 CHF instead of 79 CHF. Passeport gourmand Geneva / neighbouring France:72 CHF instead of 95 CHF. To the members of the Staff Association: Benefit of reduced tickets: CHF 10 (instead of  18 CHF at the desk) on sale to the secretariat of the Staff Association, Building 510-R010 (in front of the Printshop).

  16. Offers

    Staff Association

    2015-01-01

    New season 2015-2016 The new season was revealed in May, and was warmly welcomed by the press, which is especially enthusiastic about the exceptional arrival of Fanny Ardand in September in the framework of Cassandre show. Discover the programme 2015-2016. The theatre La Comédie proposes different offers to our members Benefit from a reduction of 20 % on a full price ticket during all the season: from 38 CHF to 23 CHF ticket instead of 50 CHF to 30 CHF depending on the show. Buy two seasonal tickets at the price of one (offers valid upon availability, and until 30 september 2015) 2 Cards Libertà for 240 CHF instead of 480 CHF. Cruise freely through the season with 8 perfomances of your choice per season. These cards are transferrable, and can be shared with one or more accompanying persons. 2 Abo Piccolo for 120 CHF instead of 240 CHF. Let yourself be surprised a theatre performance with our discovery seasonal tickets, which includes 4 flagship perfomances for the season. ...

  17. Offers

    Staff Association

    2011-01-01

    At the UN Cultural kiosk (door C6) This offer is meant for international civil servants, members of diplomatic missions as well as official delegates under presentation of their accreditation card. Matthew Lee & 5 musiciens Du Blues, du Boogie, du Rock’n’Roll 28 octobre 2011 à 20h30 Théâtre du Léman Quai du Mont-Blanc 19 Hôtel Kempinski Genève Matthew Lee is an exciting pianist singer combining classic Rock’n’Roll with timeless ballads. He revisits the standards, being alternately Jerry Lee Lewis, Chuck Berry, Little Richards and many others... He is a showman with a soulful voice and displays virtuosity during his piano solos. Simply amazing! 20 % reduction Tickets from 32 to 68 CHF Kiosque Culturel ONU Palais des Nations Porte 6 Avenue de la Paix 8-14 1211 Genève 10 Tél. 022 917 11 11 info@kiosqueonu.ch

  18. Offers

    Association du personnel

    2010-01-01

    THEATRE FORUM DE MEYRIN 1, place des Cinq-Continents 1217 Meyrin    Special offer for members of the Staff Association: Reduced ticket prices for the play Love is my sin (in English) from 15 to 17 March at 8.30pm http://www.forum-meyrin.ch/main.php?page=119&s=12   First category: 37 CHF instead of 46 CHF Second category (seats towards the sides): 30 CHF instead of 38 CHF Please present your CERN card and your Staff Association membership card at the ticket office. Ticket reservation: tel. 022 989 34 34 (from Monday to Friday 2pm to 6pm) or e-mail : billetterie@forum-meyrin.ch  

  19. Offers

    Staff Association

    2013-01-01

    FUTUREKIDS proposes 15% discount for the Staff Association members who enroll their children in FUTUREKIDS activities. New workshop for 12-15 year olds, on how to develop applications for Android phones. Easter activities calendar Extracurricular Activities For Your Children The FUTUREKIDS Geneva Learning Center is open 6 days a week and offers a selection of after-school extracurricular activities for children and teenagers (ages 5 to 16). In addition to teaching in its Learning Centers, Futurekids collaborates with many private schools in Suisse Romande (Florimont, Moser, Champittet, Ecole Nouvelle, etc.) and with the Département de l'Instruction Publique (DIP) Genève. Courses and camps are usually in French but English groups can be set up on demand. FUTUREKIDS Computer Camps (during school holidays) FUTUREKIDS Computer Camps are a way of having a great time during vacations while learning something useful, possibly discovering a new hobby or even, why not, a fut...

  20. Offers

    Staff Association

    2013-01-01

    Do not hesitate to benefit of our offers in our partners: Théâtre de Carouge Discount of 5 CHF for all shows (30 CHF instead of 35 CHF) and on season tickets « first performance » ( 132 CHF instead 162 CHF) and also on « classical » ( 150 CHF instead of 180 CHF) upon presentation of your Staff Association membership card before payment. Théâtre La Comédie de Genève  20% off on tickets (full price – also available for partner): from 24 to 32 CHF a ticket instead of 30 to 40 CHF depending on the shows. 40% off on annual subscriptions (access to the best seats, pick up tickets at the last minute): 200 CHF for 9 shows (about 22 CHF a ticket instead of 30 to 40 CHF. Discounted card: 60 CHF and single price ticket of 16 CHF.

  1. Offer

    Staff Association

    2015-01-01

    RRP Communication organizes cultural events such as concerts, shows, sporting events. The members of the Staff Association profits from a reduction of 10 CHF per ticket. How to proceed: The ticket reservation is made by mail info@rrp.ch. You need to give the following information: Name of the show, and which date chosen Number of tickets, and category Name and surname Address Telephone number Mention “offer CERN”, and attach a photocopy of your Staff Association member card. After your reservation, you will be sent a copy with a payslip to the address mentioned above. Once paid, the members have the possibility to: pick up their ticket(s) from the cash register the evening of the show (opens 1 hour before the show) by showing their member card; receive the ticket(s) to the address indicated above, by registered mail, subject to an extra cost of 10CHF. Next show : More information at http://www.rrp.ch/

  2. Offer

    Staff Association

    2011-01-01

    DETAILS OF THE AGREEMENT WITH BCGE The BCGE Business partner programme devised for members of the CERN Staff Association offers personalized banking solutions with preferential conditions. The advantages are linked to salary accounts (free account keeping, internet banking, free Maestro and credit cards, etc.), mortgage lending, retirement planning, investment, credit, etc. The details of the programme and the preferential conditions are available on the Staff Association web site and from the secretariat (http://cern.ch/association/en/OtherActivities/BCGE.html). To benefit from these advantages, you will need to fill in the form available on our site, which must then be stamped by the Staff Association as proof that you are a paid-up member.  

  3. Offer

    Staff Association

    2016-01-01

    The “La Comédie” theatre unveiled its programme for the season 2016–2017 in late May, and it was met with great enthusiasm by the press. Leading names of the European and Swiss theatre scenes, such as director Joël Pommerat who recently won four Molière awards, will make an appearance! We are delighted to share this brand new, rich and varied programme with you. The “La Comédie” theatre has various discounts for our members Buy 2 subscriptions for the price of 1 : 2 cards “Libertà” for CHF 240.- instead of CHF 480.- Cruise freely through the season with an 8-entry card valid for the shows of your choice. These cards are transferable and can be shared with one or more accompanying persons. 2 cards “Piccolo” for CHF 120 instead of CHF 240.- This card lets you discover 4 shows which are suitable for all audiences (offers valid while stock lasts and until October 31, 20...

  4. Offers

    Staff Association

    2011-01-01

    Special offer for members of the Staff Association and their families 10% reduction on all products in the SEPHORA shop (sells perfume, beauty products etc.) in Val Thoiry ALL YEAR ROUND. Plus 20% reduction during their “vente privée”* three or four times a year. Simply present your Staff Association membership card when you make your purchase. * Next “vente privée” from 21st to 26th November 2011 New BCGE Business partner benefits As you may remember thanks to our BCGE business partner agreement you benefit from various advantages such as free annual subscription on your Silver or Gold credit card both for yourself and your partner (joint account). Please be informed that as of October 1st  2011 the below mentioned features will be added to your annual credit card subscription : MasterCard/Visa Silver and Gold: travel cancellation as well as related services such as holiday interruption best guaranteed price Only for Ma...

  5. Serving Others: Student-Run Restaurant Teaches Many Lessons

    Farmer, Tom

    2015-01-01

    Cairns and cares: they sound nearly alike, and at Tommie Kunst Junior High School (Santa Maria, CA), the two words are synonymous. Kim Cairns is a "Pitsco Education" Life Skills lab facilitator who cares deeply about her students--what they do, what they say, how they act, what they learn, and everything in between. Cairns has taken…

  6. A Comparison of Student Performance in a National Restaurant Association Foodservice Sanitation Exam by Students Taking versus Those Not Taking a Review Seminar.

    Fleury, Ernest

    A practicum was conducted to examine and improve the performance of students enrolled in a college of culinary arts on the National Restaurant Association Foodservice (NRAF) sanitation certification examination. Because the pass rate among students retaking the examination was lower than that among students taking the examination for the first…

  7. Effectiveness of Pricing Strategies on French Fries and Fruit Purchases among University Students: Results from an On-Campus Restaurant Experiment.

    Deliens, Tom; Deforche, Benedicte; Annemans, Lieven; De Bourdeaudhuij, Ilse; Clarys, Peter

    2016-01-01

    This study examined the effect of a 10 and 20% meal price increase when choosing French fries and a 10 and 20% meal price reduction when choosing fruit for dessert on university students' purchasing behaviour in an on-campus restaurant. The moderating effect of gender was also investigated. Secondly, this study aimed at gaining further insight into reasons why these price manipulations did or did not change students' purchasing behaviour. This two-phased mixed-methods study was conducted in a Belgian on-campus university restaurant with approximately 1200 to 1300 student visitors per day. In a first phase (French fries experiment), data were collected during a control week (no price manipulation) and two separate intervention weeks (10 and 20% meal price increase when students chose French fries). In a second phase (fruit experiment), following the same protocol but carried out a few weeks later, meal prices were reduced by 10 and 20% when students chose fruit for dessert. French fries and fruit sale counts relative to the total number of items sold were used as outcome measure. Short interviews were conducted in convenient subsamples of student customers to assess influences on food choice. Increasing the meal price by 10 and 20% when choosing French fries was associated with respective 10.9 and 21.8% absolute reductions in French fries purchases, while reducing the meal price by 10 and 20% when choosing fruit for dessert was associated with absolute increases in fruit purchases of respectively 25.1 and 42.4% (all pprice, food/taste preference, eating habits, health, availability and accessibility, and body satisfaction influenced students' food choices, with taste being the most frequently mentioned factor. Pricing may be a promising strategy to improve university students' eating behaviour. The likelihood of intervention success may increase when combining pricing strategies with offering healthy, tasty and meal matching starchy alternatives to French fries and

  8. College Students Must Overcome Barriers to Use Calorie Labels in Fast-Food Restaurants.

    Stran, Kimberly A; Knol, Linda L; Turner, Lori W; Severt, Kimberly; McCallum, Debra M; Lawrence, Jeannine C

    2016-02-01

    To explore predictors of intention of college students to use calorie labels on fast-food menus and differences in calories ordered after viewing calorie information. Quasi-experimental design. Participants selected a meal from a menu without calorie labels, selected a meal from the same menu with calorie labels, and completed a survey that assessed demographics, dietary habits, Theory of Planned Behavior constructs, and potential barriers to use of calorie labeling. A southern university. Undergraduate university students (n = 97). Predictors of intention to use calorie labels and whether calories selected from the nonlabeled menu differed from the labeled menu. Confirmatory factor analysis, exploratory factor analysis, multiple regression, and paired t tests. Participants ordered significantly fewer calories (P = .02) when selecting from the labeled menu vs the menu without labels. Attitudes (P = .006), subjective norms (P behavioral control (P = .01) predicted intention to use calorie information but did not predict a difference in the calories ordered. Hunger (P = .03) and cost (P = .04) were barriers to using the calorie information. If students can overcome barriers, calorie labeling could provide information that college students need to select lower-calorie items at fast-food restaurants. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  9. Are ethnic restaurants a solution to dine out for the young local population?

    BALTESCU Codruta Adina

    2017-01-01

    Full Text Available Ethnic restaurants are a component of a tourist destination offer. Through their profile, the menus, ambiance and environment, ethnic restaurants are targeting mainly the visitors. This article analyses to what extent these restaurants can attract local population, and especially, young population. In this respect it was conducted a quantitative marketing research among students of the Faculty of Economic Sciences and Business Administration from Brasov. The conclusions obtained highlight which are the attraction elements and features which determine young people to eat in an ethnic restaurant, in their place of residence or at a holiday destination.

  10. The effects of restaurant nutrition menu labelling on college students' healthy eating behaviours.

    Roseman, Mary G; Joung, Hyun-Woo; Choi, Eun-Kyong Cindy; Kim, Hak-Seon

    2017-04-01

    According to the US Affordable Care Act, restaurant chains are required to provide energy (calorie) and other nutrition information on their menu. The current study examined the impact of menu labelling containing calorie information and recommended daily calorie intake, along with subjective nutrition knowledge, on intention to select lower-calorie foods prior to the implementation of the Affordable Care Act. Full factorial experimental design with participants exposed to four variants of a sample menu in a 2 (presence v. absence of calorie information) ×2 (presence v. absence of recommended daily calorie intake). Large, public university in the Southwest USA. Primarily undergraduate college students. Majority of participants were 19-23 years of age (mean 21·8 (sd 3·6) years). Menu information about calorie content and respondents' subjective nutrition knowledge had a significantly positive impact on students' intention to select lower-calorie foods (β=0·24, Prestaurant menus as a way to easily and expediently obtain nutrition information.

  11. Restaurant closures

    Novae Restauration

    2012-01-01

    Christmas Restaurant closures Please note that the Restaurant 1 and Restaurant 3 will be closed from Friday, 21 December at 5 p.m. to Sunday, 6 January, inclusive. They will reopen on Monday, 7 January 2013.   Restaurant 2 closure for renovation To meet greater demand and to modernize its infrastructure, Restaurant 2 will be closed from Monday, 17 December. On Monday, 14 January 2013, Sophie Vuetaz’s team will welcome you to a renovated self-service area on the 1st floor. The selections on the ground floor will also be expanded to include pasta and pizza, as well as snacks to eat in or take away. To ensure a continuity of service, we suggest you take your break at Restaurant 1 or Restaurant 3 (Prévessin).

  12. Activities Using a Restaurant Theme.

    Modlin, Ruth

    Designed for use with elementary students, 44 activities using a restaurant theme integrate creative thinking and decision-making skills with language arts, mathematics, and art. The activities, which can be used independently by the students, deal with types of restaurants, names and themes, floor plans, interior and exterior design, house…

  13. Students' Views About Potentially Offering Physics Courses Online

    Ramlo, Susan E.

    2016-06-01

    Nationally, many public universities have started to move into the online course and program market that is most often associated with for-profit institutions of higher education. Administrators in public universities make statements regarding benefits to students' desire for flexibility and profit margins related to online courses. But do students attending a large public university want to take courses online especially science courses perceived to be difficult such as freshmen-level physics courses? This study took place at a large, public, Midwestern university and involved students enrolled in the first semester of a face-to-face, flipped physics course for engineering technology majors. Statements were collected from comments about online courses made by the university's administration and students in the course. Twenty students sorted 45 statements. Two student views emerged with one rejecting online courses in general and the other primarily rejecting online math, science, and technology courses, including physics. Students' descriptions of their previous online course experiences were used to inform the analyses and to assist in describing the two views that emerged in conjunction with the distinguishing statements. Consensus among the two views is also discussed. Overall, the results indicate a potential divergence between student views and what university administrators believe students want.

  14. Students' perception of guidance and counselling services offered in ...

    Many students of tertiary institutions including Colleges of Education are young adults who feel more concerned about getting a job, making a home and continuing higher education. These concerns require proper guidance The general purpose of this study therefore was to find out the perception of students on guidance ...

  15. Effectiveness of Pricing Strategies on French Fries and Fruit Purchases among University Students: Results from an On-Campus Restaurant Experiment.

    Tom Deliens

    Full Text Available This study examined the effect of a 10 and 20% meal price increase when choosing French fries and a 10 and 20% meal price reduction when choosing fruit for dessert on university students' purchasing behaviour in an on-campus restaurant. The moderating effect of gender was also investigated. Secondly, this study aimed at gaining further insight into reasons why these price manipulations did or did not change students' purchasing behaviour.This two-phased mixed-methods study was conducted in a Belgian on-campus university restaurant with approximately 1200 to 1300 student visitors per day. In a first phase (French fries experiment, data were collected during a control week (no price manipulation and two separate intervention weeks (10 and 20% meal price increase when students chose French fries. In a second phase (fruit experiment, following the same protocol but carried out a few weeks later, meal prices were reduced by 10 and 20% when students chose fruit for dessert. French fries and fruit sale counts relative to the total number of items sold were used as outcome measure. Short interviews were conducted in convenient subsamples of student customers to assess influences on food choice.Increasing the meal price by 10 and 20% when choosing French fries was associated with respective 10.9 and 21.8% absolute reductions in French fries purchases, while reducing the meal price by 10 and 20% when choosing fruit for dessert was associated with absolute increases in fruit purchases of respectively 25.1 and 42.4% (all p<0.001. No moderating effect of gender was detected. Besides price, food/taste preference, eating habits, health, availability and accessibility, and body satisfaction influenced students' food choices, with taste being the most frequently mentioned factor.Pricing may be a promising strategy to improve university students' eating behaviour. The likelihood of intervention success may increase when combining pricing strategies with offering

  16. Attracting Foreign Students to America Offers More Advantages

    Nikias, C. L. Max

    2008-01-01

    Prestigious American universities are franchising their brands in the Middle East and Southeast Asia, building campuses and making it possible for students in those regions to receive an American degree while remaining at home. In doing so, however, they undercut an important component of American education and economy: educating international…

  17. The Impact of New Major Offerings on Student Retention

    Sauer, Paul L.; O'Donnell, Joseph B.

    2006-01-01

    A strategy used by industry to retain customers and remain competitive is the design and launch of new products. One might then question whether the launch of new courses and new majors by colleges and universities has the potential of reducing student attrition. Combining survey data from matriculating freshmen with administrative data taken from…

  18. A Vocabulary Analysis of the Restaurant Menus

    MIHUT Silvia

    2010-01-01

    The present paper explores the genre of restaurant menus by analyzing existing online lists of breakfast, lunch and dinner options. It shows that a menu is a reflection of the restaurant itself and its vocabulary, whether formal, casual or playful, matches the restaurant concept, location or theme. In addition to providing the food and drink items, menus can also be used to offer other information to the customers. The restaurant menu vocabulary describes the owner/chef's philosophy about foo...

  19. What's Cooking at the Restaurant School

    Binzen, Peter

    1975-01-01

    Describes the operation and program of the Restaurant School in Philadelphia, which in a one-year course of formal instruction and on-the-job training teaches students how to own and operate small restaurants and invests in the restaurants of some of its graduates. (JT)

  20. Multiple Intelligences (MI of Associate in Hotel and Restaurant Management Students & Its Implication to the Teaching of Oral Communication

    Juvy G. Mojares

    2015-11-01

    Full Text Available A number of educators argue that MI helps students build positive attitudes toward learning in English class. A study says that “Students who are using their areas of strength to learn feel more competent and confident and enjoy the challenge of acquiring new information”. This study sought to find out the MI of selected Associate in Hotel and Restaurant Management (AHRMstudents. It also delved on the implication of MI to the teaching of the subject. The research design used was basically a descriptive method employing an adopted MI survey form administered to Oral Communication students. There were five sections of second year AHRM students. Out of 196 students, 111 were selected to answer the survey questions by the use of the combination of stratified random sampling and the Slovin’s formula. Results showed that the top three intelligences the respondents have based on their scores are intrapersonal, followed by bodily/kinesthetic and logical/mathematical intelligences; least of the intelligences are verbal/linguistic and visual/spatial.This implied that teaching of Oral Communication should nurture the intrapersonal intelligence and more importantly should enhance and develop the verbal strength of the AHRM students. Teaching should focus more on improving communication skills with others, and not just within themselves.

  1. Development of an intervention programme to encourage high school students to stay in school for lunch instead of eating at nearby fast-food restaurants.

    Beaulieu, Dominique; Godin, Gaston

    2012-08-01

    Many schools have recently adopted food policies and replaced unhealthy products by healthy foods. Consequently, adolescents are more likely to consume a healthy meal if they stay in school for lunch to eat a meal either prepared at home or purchased in school cafeterias. However, many continue to eat in nearby fast-food restaurants. The present paper describes the development of a theory-based intervention programme aimed at encouraging high school students to stay in school for lunch. Intervention Mapping and the Theory of Planned Behaviour served as theoretical frameworks to guide the development of a 12-week intervention programme of activities addressing intention, descriptive norm, perceived behavioural control and attitude. It was offered to students and their parents with several practical applications, such as structural environmental changes, and educational activities, such as audio and electronic messages, posters, cooking sessions, pamphlets, improvisation play theatre, quiz, and conferences. The programme considers theoretical and empirical data, taking into account specific beliefs and contexts of the target population. This paper should help programme planners in the development of appropriate interventions addressing the problem. Copyright © 2012 Elsevier Ltd. All rights reserved.

  2. Neighborhood Disparities in the Restaurant Food Environment.

    Martinez-Donate, Ana P; Espino, Jennifer Valdivia; Meinen, Amy; Escaron, Anne L; Roubal, Anne; Nieto, Javier; Malecki, Kristen

    2016-11-01

    Restaurant meals account for a significant portion of the American diet. Investigating disparities in the restaurant food environment can inform targeted interventions to increase opportunities for healthy eating among those who need them most. To examine neighborhood disparities in restaurant density and the nutrition environment within restaurants among a statewide sample of Wisconsin households. Households (N = 259) were selected from the 2009-2010 Survey of the Health of Wisconsin (SHOW), a population-based survey of Wisconsin adults. Restaurants in the household neighborhood were enumerated and audited using the Nutrition Environment Measures Survey for Restaurants (NEMS-R). Neighborhoods were defined as a 2- and 5-mile street-distance buffer around households in urban and non-urban areas, respectively. Adjusted linear regression models identified independent associations between sociodemographic household characteristics and neighborhood restaurant density and nutrition environment scores. On average, each neighborhood contained approximately 26 restaurants. On average, restaurants obtained 36.1% of the total nutrition environment points. After adjusting for household characteristics, higher restaurant density was associated with both younger and older household average age (P restaurant food environment in Wisconsin neighborhoods varies by age, race, and urbanicity, but offers ample room for improvement across socioeconomic groups and urbanicity levels. Future research must identify policy and environmental interventions to promote healthy eating in all restaurants, especially in young and/or rural neighborhoods in Wisconsin.

  3. ROLE AND IMPORTANCE OF PROMOTIONAL ACTIVITIES IN RESTAURANT BUSINESS

    Ivica Batinić

    2014-07-01

    Full Text Available Modern restaurant business, as part of a catering business, offers a variety of meals and beverages in restaurants and various related facilities. Promotional activities play a very important role in managing a restaurant and related facilities, because any serious restaurant facility must take all the necessary and effective measures in order to maintain regular guests and approach potential new guests. In this paper, I will write about conceptualizing restaurant business and elementary business systems in restaurant business. In a separate part, I will write about conceptualizing promotions and promotional activities as important factors in achieving better and more efficient communication of restaurants with regular and potential guests.

  4. Progress Evaluation for the Restaurant Industry Assessed by a Voluntary Marketing-Mix and Choice-Architecture Framework That Offers Strategies to Nudge American Customers toward Healthy Food Environments, 2006–2017

    Vivica Kraak; Tessa Englund; Sarah Misyak; Elena Serrano

    2017-01-01

    Consumption of restaurant food and beverage products high in fat, sugar and sodium contribute to obesity and non-communicable diseases. We evaluated restaurant-sector progress to promote healthy food environments for Americans. We conducted a desk review of seven electronic databases (January 2006–January 2017) to examine restaurant strategies used to promote healthful options in the United States (U.S.). Evidence selection (n = 84) was guided by the LEAD principles (i.e., locate, evaluate, a...

  5. An Analysis of Students Enrolled to an Undergraduate University Course Offered Also Online

    Scarabottolo, Nello

    2016-01-01

    This paper analyzes the main characteristics of the students enrolled to a three-years undergraduate course on Security of Computer Systems and Networks, offered in traditional, classroom based fashion as well as online at the University of Milan (Italy). This allows to compare classroom and online students from several points of view, and gives…

  6. REASONS FOR STUDENT DISCONTINUATION IN ENGINEERING DEGREE COURSES OFFERED AT A DISTANCE

    S. Anbahan ARIADURAI

    2009-01-01

    Full Text Available Faculty of Engineering Technology of the Open University of Sri Lanka has been offering engineering programmes at a distance for the last two decades or so. However, completion rates in Faculty of Engineering Technology are lower compared to the other faculties of the University. This paper investigates the reasons for low completion rates in the faculty and suggests ways and means to overcome this problem. The study concludes that increasing student numbers will not necessarily increase percentage of students completing the programme though the number of students completing is increased. It is found that students offering courses for the first time in the system of distance education in their academic career perform poorer because they are not conversant with distance education techniques. It is recommended that the Faculty must offer an orientation programme on distance education to all the students enrolling for the first time, before they commence their regular programmes. Further, it has been found that considerable percentage of students who obtain eligibility to sit the final examination by completing the continuous assessments do not sit the final examination. This has been found to contribute towards non-completion of programmes as students sitting the final examination in the subsequent years perform poorly in their exams. To overcome this problem, it is recommended that current practise of allowing the student to carry forward their eligibility to unlimited period of time must be disbanded.

  7. College Students' Intentions to Use Calorie Information on a Restaurant Menu: Application of the Theory of Planned Behavior

    Stran, Kimberly A.; Knol, Linda L.; Severt, Kimberly; Lawrence, Jeannine C.

    2016-01-01

    Background: Obesity continues to be an epidemic in the United States and is associated with multiple chronic diseases. Greater numbers of people eat in restaurants and select high calorie foods. Labeling laws require calorie information on menus in some restaurants. Purpose: The purpose of this study was to determine the predictors of intention to…

  8. College Students' Perceptions of Fast Food Restaurant Menu Items on Health

    Stockton, Susan; Baker, David

    2013-01-01

    Background: Examining the beliefs about fast food and health, especially the consequences of fast food intake (FFI) on health, among college students will be a crucial factor in turning the tide on current morbidity and mortality statistics. Purpose: This article examines the results of a survey among Midwestern college-aged students about their…

  9. Three Renowned Turkish Restaurant

    2000-01-01

    Taha Toros Arşivi, Dosya No: 112-Lokantalar İstanbul Kalkınma Ajansı (TR10/14/YEN/0033) İstanbul Development Agency (TR10/14/YEN/0033) Beyti Meat Restaurant, Divan Restaurant, Park Şamdan Beyti Meat Restaurant Divan Restaurant Park Şamdan

  10. Progress Evaluation for the Restaurant Industry Assessed by a Voluntary Marketing-Mix and Choice-Architecture Framework That Offers Strategies to Nudge American Customers toward Healthy Food Environments, 2006–2017

    Vivica Kraak

    2017-07-01

    Full Text Available Consumption of restaurant food and beverage products high in fat, sugar and sodium contribute to obesity and non-communicable diseases. We evaluated restaurant-sector progress to promote healthy food environments for Americans. We conducted a desk review of seven electronic databases (January 2006–January 2017 to examine restaurant strategies used to promote healthful options in the United States (U.S.. Evidence selection (n = 84 was guided by the LEAD principles (i.e., locate, evaluate, and assemble evidence to inform decisions and verified by data and investigator triangulation. A marketing-mix and choice-architecture framework was used to examine eight voluntary strategies (i.e., place, profile, portion, pricing, promotion, healthy default picks, priming or prompting and proximity to evaluate progress (i.e., no, limited, some or extensive toward 12 performance metrics based on available published evidence. The U.S. restaurant sector has made limited progress to use pricing, profile (reformulation, healthy default picks (choices, promotion (responsible marketing and priming and prompting (information and labeling; and some progress to reduce portions. No evidence was available to assess progress for place (ambience and proximity (positioning to promote healthy choices during the 10-year review period. Chain and non-chain restaurants can apply comprehensive marketing-mix and nudge strategies to promote healthy food environments for customers.

  11. Progress Evaluation for the Restaurant Industry Assessed by a Voluntary Marketing-Mix and Choice-Architecture Framework That Offers Strategies to Nudge American Customers toward Healthy Food Environments, 2006-2017.

    Kraak, Vivica; Englund, Tessa; Misyak, Sarah; Serrano, Elena

    2017-07-12

    Consumption of restaurant food and beverage products high in fat, sugar and sodium contribute to obesity and non-communicable diseases. We evaluated restaurant-sector progress to promote healthy food environments for Americans. We conducted a desk review of seven electronic databases (January 2006-January 2017) to examine restaurant strategies used to promote healthful options in the United States (U.S.). Evidence selection ( n = 84) was guided by the LEAD principles (i.e., locate, evaluate, and assemble evidence to inform decisions) and verified by data and investigator triangulation. A marketing-mix and choice-architecture framework was used to examine eight voluntary strategies (i.e., place, profile, portion, pricing, promotion, healthy default picks, priming or prompting and proximity) to evaluate progress (i.e., no, limited, some or extensive) toward 12 performance metrics based on available published evidence. The U.S. restaurant sector has made limited progress to use pricing, profile (reformulation), healthy default picks (choices), promotion (responsible marketing) and priming and prompting (information and labeling); and some progress to reduce portions. No evidence was available to assess progress for place (ambience) and proximity (positioning) to promote healthy choices during the 10-year review period. Chain and non-chain restaurants can apply comprehensive marketing-mix and nudge strategies to promote healthy food environments for customers.

  12. Progress Evaluation for the Restaurant Industry Assessed by a Voluntary Marketing-Mix and Choice-Architecture Framework That Offers Strategies to Nudge American Customers toward Healthy Food Environments, 2006–2017

    Misyak, Sarah; Serrano, Elena

    2017-01-01

    Consumption of restaurant food and beverage products high in fat, sugar and sodium contribute to obesity and non-communicable diseases. We evaluated restaurant-sector progress to promote healthy food environments for Americans. We conducted a desk review of seven electronic databases (January 2006–January 2017) to examine restaurant strategies used to promote healthful options in the United States (U.S.). Evidence selection (n = 84) was guided by the LEAD principles (i.e., locate, evaluate, and assemble evidence to inform decisions) and verified by data and investigator triangulation. A marketing-mix and choice-architecture framework was used to examine eight voluntary strategies (i.e., place, profile, portion, pricing, promotion, healthy default picks, priming or prompting and proximity) to evaluate progress (i.e., no, limited, some or extensive) toward 12 performance metrics based on available published evidence. The U.S. restaurant sector has made limited progress to use pricing, profile (reformulation), healthy default picks (choices), promotion (responsible marketing) and priming and prompting (information and labeling); and some progress to reduce portions. No evidence was available to assess progress for place (ambience) and proximity (positioning) to promote healthy choices during the 10-year review period. Chain and non-chain restaurants can apply comprehensive marketing-mix and nudge strategies to promote healthy food environments for customers. PMID:28704965

  13. Seafloor Eruptions Offer a Teachable Moment to Help SEAS Students Understand Important Geological and Ecological Processes

    Goehring, L.; Williams, C. S.

    2006-12-01

    In education parlance, a teachable moment is an opportunity that arises when students are engaged and primed to learn, typically in response to some memorable event. Earthquakes, volcanic eruptions, even natural disasters, if meaningful to the student, often serve to catalyze intense learning. Recent eruptions at the East Pacific Rise offer a potential teachable moment for students and teachers involved with SEAS, a Ridge 2000 education outreach program. SEAS uses a combination of web-facilitated and teacher-directed activities to make the remote deep-sea environment and the process of science relevant and meaningful. SEAS is a web-based, inquiry-oriented education program for middle and high school students. It features the science associated with Ridge 2000 research. Since 2003, SEAS has focused on the integrated study site at the East Pacific Rise (EPR) to help students understand geological and ecological processes at mid-ocean ridges and hydrothermal vents. SEAS students study EPR bathymetry maps, images of lava formations, photomosaics of diffuse flow communities, succession in the Bio-Geo Transect, as well as current research conducted during spring cruises. In the Classroom to Sea Lab, students make direct comparisons between shallow-water mussels and vent mussels (from the EPR) to understand differences in feeding strategies. The recent eruptions and loss of seafloor fauna at this site offer the Ridge 2000 program the opportunity to help students better understand the ephemeral and episodic nature of ridge environments, as well as the realities and processes of science (particularly field science). In January 2007, the SEAS program will again sail with a Ridge 2000 research team, and will work with scientists to report findings through the SEAS website. The eruptions at the EPR covered much of the study site, and scientists' instruments and experiments, in fresh lava. We intend to highlight the recency and effect of the eruptions, using the students

  14. Nutritional adequacy of meals from an independent catering facility versus chain restaurants for young adults.

    Nikolaou, Charoula Konstantia; Hankey, Catherine Ruth; Lean, Michael Ernest John

    2017-03-01

    Eating out of home has been associated with the increasing prevalence of obesity. While some chain restaurants provide nutritional information for their products, smaller independent catering facilities may not provide such information. The aim of this study was to assess the nutritional adequacy of meals provided to young adults at an independent catering facility and compare them with meals provided by chain restaurants. Meals were analysed in 2014 in the UK in relation of nutrient provision to targets for macro- and micro-nutrients. One-way ANOVA was performed to compare menus between the restaurants included in the analyses. 2056 meal combinations were analysed, 210 from the student accommodation and 1,846 from five largest national chain restaurants. Mean (SD) nutritional content was: student accommodation: 1193(269)kcal, fat 52.0(22)g, saturated fat 24.5(14.5)g, protein 42.4(28.5)g, carbohydrate 117.0(30)g; chain restaurants: 922(160)kcal, fat 40.0(9.7)g, saturated fat 14.5(5.8)g, protein 31.2(6.5)g, carbohydrate 104.2(16.6)g. Meals from the student accommodation presented significantly more calories than the meals in all five chain restaurants ( p = 0.0015). Meal provision in the student accommodation was in excess of energy requirements and higher than the meals offered in chain restaurants. Regulating or setting nutritional standards for all places that provide food is essential as current food provision may favour unwanted weight gain and diet-related diseases.

  15. Exploration of offering photoelectric experimental general elective courses for college students of science and technology

    Tao, Shen; Sun, Binchao

    2017-08-01

    The necessity of offering photoelectric experiment general elective courses, such as the experiments of modern optical and innovational photoelectric design for non optic-electric's science and engineering students were discussed based on the analysis of the status quo and problems in experimental general elective course in science and engineering colleges of our country. And the characters of photoelectric disciplines, the goal of science and engineering quality-oriented education and the reform of science education at home and abroad were also considered. The instructional objectives, contents and characteristics of the courses were investigated. The specific methods, the CDIO (conceive, design, implement and operate) mode in the general courses has been proposed; the experiences and practical effects of offering these courses were concluded.

  16. What menu changes do restaurants make after joining a voluntary restaurant recognition program?

    Gase, Lauren N; Kaur, Mandip; Dunning, Lauren; Montes, Christine; Kuo, Tony

    2015-06-01

    Programs that recognize restaurants for offering healthful options have emerged as a popular strategy to address the obesity epidemic; however, program fidelity and business responses to such programs are rarely assessed. This study sought to examine how retail restaurants in Los Angeles County chose to comply with participation criteria required by the Choose Health LA Restaurants initiative in the region; the program recognizes restaurants for offering reduced-size portions and healthy children's meals. Menus of all restaurants that joined within 1 year of program launch (n = 17 restaurant brands) were assessed for changes. Nine of the 17 brands made changes to their menus to meet participation criteria for reduced-size portions while 8 of the 10 restaurant brands that offered children's menus made changes to improve the healthfulness of children's meals. Results of this comparative assessment lend support to restaurant compliance with program criteria and menu improvements, even though they are voluntary, representing an important step toward implementing this strategy in the retail environment. Copyright © 2015 Elsevier Ltd. All rights reserved.

  17. Chinese restaurant syndrome

    Chinese restaurant syndrome is a set of symptoms that some people have after eating Chinese food. A food additive ... Chinese restaurant syndrome is most often diagnosed based on the symptoms. The health care provider may ask the following ...

  18. Management of Chinese restaurant

    Cui , Longbo

    2009-01-01

    With Chinese economy developing rapidly, the Chinese restaurant is under the spotlight, but the management of Chinese restaurant is weak at the moment, especially on the service management, which is an important part of service management in the Chinese restaurant. On the other hand, the managers of Chinese restaurant should pay more attention on the service management for instance brand, service innovation. Service management is core and essential concept for every service company recently, ...

  19. Restaurants closed over Christmas

    2011-01-01

    The restaurants will be closed during the Christmas holiday period : please note that all three CERN Restaurants will be closed from 5 p.m. on Wednesday, 21 December until Wednesday, 4 January inclusive. The Restaurants will reopen on Thursday, 5 January 2012.

  20. Consumption of nutrients with antioxidant action and its relationship with lipid profile and oxidative stress in student users of a university restaurant.

    Lima, Sueli Maria Teixeira; Almondes, Kaluce Gonçalves De Sousa; Cruz, Kyria Jayanne Clímaco; Aguiar, Heila Dias de Sousa Pinho; Revoredo, Camila Maria Simplício; Slater, Betzabeth; Morais, Jennifer Beatriz Silva; Marreiro, Dilina Do Nascimento; Nogueira, Nadir Do Nascimento

    2017-07-28

    The relationship between diet and health has aroused scientific interest, especially the consumption of antioxidant nutrients naturally present in foods, because of its action against the deleterious effects of free radicals in the body. This study aimed to estimate the intake of antioxidant nutrients and its relationship with lipid profile and oxidative stress in student users of a university restaurant in comparison with non-users. This cross-sectional study involved 145 university students divided into two groups: users of the university restaurant (group 1, n = 73) and non-users (group 2, n = 72). We measured body mass index and waist circumference, and estimated the intake of antioxidant micronutrients. Serum concentrations of total cholesterol, high-density lipoprotein cholesterol, low-density lipoprotein cholesterol, and triglyceride levels, and plasma concentrations of malondialdehyde were determined. Intake of copper, zinc, selenium, and vitamin C were within the recommendations in both groups, and vitamins A and E were below the reference values. There was a correlation between the intake of vitamin C and triglycerides. Group 1 members had better dietary patterns in relation to antioxidant micronutrients, reflecting less atherogenic lipid profile and lower exposure to oxidative stress compared to group 2.

  1. Business Plan: Elpis Restaurant

    Tran, Luu Quoc Phong

    2016-01-01

    The purpose of this Bachelor’s thesis is to create a business plan for starting up a restaurant in European – Asian style in Helsinki. While the restaurants are in European or Asian style separately, this restaurant will be unique with dishes which are based on local traditional dishes, traditional Asian dishes and mixture between them as well as creation of new dishes. This business plan is created to minimize the risk when starting up a restaurant. The plan will not only help the restaur...

  2. Reingeniería del restaurant clarita

    Gómez Briones, Pedro; Fernández Ruiz, Víctor

    2010-01-01

    This work is based on the concepts used for administrative, financial and service reengineering applied to Restaurant Clarita; which has remained in the business of catering sector for over 30 years, located in the city of Guayaquil, experiencing a gradually growth, based on the quality of the products, as well as the personalized attention of his owner. Restaurant Clarita offers its customers, prepared meals, such as soups, mashed potatoes, meat, beans, pork chop rice, as well...

  3. Service orientation of the restaurant employees

    Gagić, Snježana; Vuković-Jovičić, Ana; Petrović, Marko D.

    2017-01-01

    The service orientation program developed for restaurant employees can be a competitive advantage for a restaurant operation. Service orientation has been characterized as the disposition of employees to be helpful, thoughtful, considerate, and co-operative towards customers. Customer-oriented behaviors include: helping customers; helping customers to assess their needs; offering service that will satisfy those needs; describing services accurately; avoiding deceptive manipulations; and avoid...

  4. Restaurant Selection in Dublin

    Cullen, Frank

    2012-01-01

    The primary objective of this research was to investigate the selection process used by consumers when choosing a restaurant to dine. This study examined literature on consumer behaviour, restaurant selection, and decision-making, underpinning the contention that service quality is linked to the consumer’s selection of a restaurant. It supports the utility theories that consumers buy bundles of attributes that simultaneously combined represent a certain level of service quality at a certain p...

  5. The energy content of restaurant foods without stated calorie information.

    Urban, Lorien E; Lichtenstein, Alice H; Gary, Christine E; Fierstein, Jamie L; Equi, Ashley; Kussmaul, Carolyn; Dallal, Gerard E; Roberts, Susan B

    2013-07-22

    National recommendations for the prevention and treatment of obesity emphasize reducing energy intake through self-monitoring food consumption. However, little information is available on the energy content of foods offered by nonchain restaurants, which account for approximately 50% of restaurant locations in the United States. To measure the energy content of foods from independent and small-chain restaurants that do not provide stated information on energy content. We used bomb calorimetry to determine the dietary energy content of the 42 most frequently purchased meals from the 9 most common restaurant categories. Independent and small-chain restaurants were randomly selected, and 157 individual meals were analyzed. Area within 15 miles of downtown Boston. A random sample of independent and small-chain restaurants. Dietary energy. All meal categories provided excessive dietary energy. The mean energy content of individual meals was 1327 (95% CI, 1248-1406) kcal, equivalent to 66% of typical daily energy requirements. We found a significant effect of food category on meal energy (P ≤ .05), and 7.6% of meals provided more than 100% of typical daily energy requirements. Within-meal variability was large (average SD, 271 kcal), and we found no significant effect of restaurant establishment or size. In addition, meal energy content averaged 49% greater than those of popular meals from the largest national chain restaurants (P restaurants have been criticized for offering meals with excess dietary energy. This study finds that independent and small-chain restaurants, which provide no nutrition information, also provide excessive dietary energy in amounts apparently greater than popular meals from chain restaurants or information in national food databases. A national requirement for accurate calorie labeling in all restaurants may discourage menus offering unhealthy portions and would allow consumers to make informed choices about ordering meals that promote weight

  6. Restaurant food cooling practices.

    Brown, Laura Green; Ripley, Danny; Blade, Henry; Reimann, Dave; Everstine, Karen; Nicholas, Dave; Egan, Jessica; Koktavy, Nicole; Quilliam, Daniela N

    2012-12-01

    Improper food cooling practices are a significant cause of foodborne illness, yet little is known about restaurant food cooling practices. This study was conducted to examine food cooling practices in restaurants. Specifically, the study assesses the frequency with which restaurants meet U.S. Food and Drug Administration (FDA) recommendations aimed at reducing pathogen proliferation during food cooling. Members of the Centers for Disease Control and Prevention's Environmental Health Specialists Network collected data on food cooling practices in 420 restaurants. The data collected indicate that many restaurants are not meeting FDA recommendations concerning cooling. Although most restaurant kitchen managers report that they have formal cooling processes (86%) and provide training to food workers on proper cooling (91%), many managers said that they do not have tested and verified cooling processes (39%), do not monitor time or temperature during cooling processes (41%), or do not calibrate thermometers used for monitoring temperatures (15%). Indeed, 86% of managers reported cooling processes that did not incorporate all FDA-recommended components. Additionally, restaurants do not always follow recommendations concerning specific cooling methods, such as refrigerating cooling food at shallow depths, ventilating cooling food, providing open-air space around the tops and sides of cooling food containers, and refraining from stacking cooling food containers on top of each other. Data from this study could be used by food safety programs and the restaurant industry to target training and intervention efforts concerning cooling practices. These efforts should focus on the most frequent poor cooling practices, as identified by this study.

  7. Restaurant Role-Play in Psychology

    Borya, Anthony

    2013-01-01

    Research methods is perceived as a technical and difficult topic by some students. Using role-play to teach it can make it more accessible, meaningful and engaging. Role-playing the familiar roles of customer and waiting staff at a restaurant and discussing the variables that may affect the size of tips can help students to learn some of the key…

  8. Information about Restaurants

    2007-01-01

    Please note that Restaurant 1 will NOT be closed during the weekend of 5th-6th May as previously announced but will be closed Friday 11th May from 15.00 until Sunday 13th May inclusive. Restaurant 2 will be open on Friday 11th May until 20.00 and on Saturday 12th and Sunday 13th April from 9.00 20.00. Hot meals will be served from 12.00 - 14.00 and from 18.00 - 19.30. See http://cern.ch/restaurant2 for more information. Restaurant 2 will be closed on Thursday 17 th May and Friday 18th May for the Ascension bank holiday. Restaurant 1 will remain open for the whole of that weekend (Thursday 17th Sunday 20th May).

  9. Motivating Students to Offer Their Best: Evidence Based Effective Course Design

    Stearns, Susan A.

    2013-01-01

    Sometimes we question whether students are incapable or capable and/or willing or unwilling in regards to their academics. This study determined where students lie in regards to these concepts and showed one example of motivating students to do their best via course design, in this particular case by the use of a writing process model.

  10. Attitudes of medical students towards incentives offered by pharmaceutical companies -- perspective from a developing nation -- a cross-sectional study.

    Siddiqui, Usman Tariq; Shakoor, Amarah; Kiani, Sarah; Ali, Farwa; Sharif, Maryam; Kumar, Arun; Raza, Qasim; Khan, Naseer; Alamzaib, Sardar Mohammed; Farid-ul-Husnain, Syed

    2014-05-05

    A training physician has his first interaction with a pharmaceutical representative during medical school. Medical students are often provided with small gifts such as pens, calendars and books, as well as free lunches as part of drug promotion offers. Ethical impact of these transactions as perceived by young medical students has not been investigated in Pakistan before. This study aimed to assess the association of socio-demographic variables with the attitudes of medical students towards pharmaceutical companies and their incentives. As part of a cross-sectional survey, a validated questionnaire previously used for assessing attitude of medical students towards pharmaceutical industry, was modified, pre-tested and distributed among consenting clinical year students at DUHS and AKU. Questions included acceptability of pharmaceutically sponsored gifts, events and tuition fee, and their impact on future prescription. Responses were graded as agree, disagree or neutral which were then scored according to the AMSA guidelines of ethical conduct. Out of a total of 353 targeted students 303 responded, corresponding to a response rate of 85.8%. Responses indicated that 42.7% students believed in no interaction with drug companies during medical school. However, 81% of students favored pharmaceutical sponsorship of student-body events/seminars at medical colleges. More than one-third of the students were comfortable receiving gifts from drug companies. Overall, the results of this study offer an interesting comparison between the students of a private medical school (AKU) and a public medical school (DUHS); AKU students exhibited a greater degree of mistrust towards drug information provided by pharmaceutical companies compared to DUHS students (p = 0.040). Furthermore, when asked if there was a need to incorporate guidelines in the undergraduate curriculum with regard to interaction with drug companies, 84.2% students at AKU agreed, compared to 54.9% at DUHS. Medical

  11. Attitudes of medical students towards incentives offered by pharmaceutical companies- perspective from a developing nation- a cross sectional study

    2014-01-01

    Background A training physician has his first interaction with a pharmaceutical representative during medical school. Medical students are often provided with small gifts such as pens, calendars and books, as well as free lunches as part of drug promotion offers. Ethical impact of these transactions as perceived by young medical students has not been investigated in Pakistan before. This study aimed to assess the association of socio-demographic variables with the attitudes of medical students towards pharmaceutical companies and their incentives. Methods As part of a cross-sectional survey, a validated questionnaire previously used for assessing attitude of medical students towards pharmaceutical industry, was modified, pre-tested and distributed among consenting clinical year students at DUHS and AKU. Questions included acceptability of pharmaceutically sponsored gifts, events and tuition fee, and their impact on future prescription. Responses were graded as agree, disagree or neutral which were then scored according to the AMSA guidelines of ethical conduct. Results Out of a total of 353 targeted students 303 responded, corresponding to a response rate of 85.8%. Responses indicated that 42.7% students believed in no interaction with drug companies during medical school. However, 81% of students favored pharmaceutical sponsorship of student-body events/seminars at medical colleges. More than one-third of the students were comfortable receiving gifts from drug companies. Overall, the results of this study offer an interesting comparison between the students of a private medical school (AKU) and a public medical school (DUHS); AKU students exhibited a greater degree of mistrust towards drug information provided by pharmaceutical companies compared to DUHS students (p = 0.040). Furthermore, when asked if there was a need to incorporate guidelines in the undergraduate curriculum with regard to interaction with drug companies, 84.2% students at AKU agreed

  12. Computer-Based Video Instruction to Teach Students with Intellectual Disabilities to Verbally Respond to Questions and Make Purchases in Fast Food Restaurants

    Mechling, Linda C.; Pridgen, Leslie S.; Cronin, Beth A.

    2005-01-01

    Computer-based video instruction (CBVI) was used to teach verbal responses to questions presented by cashiers and purchasing skills in fast food restaurants. A multiple probe design across participants was used to evaluate the effectiveness of CBVI. Instruction occurred through simulations of three fast food restaurants on the computer using video…

  13. Restaurant closures during holiday period

    2015-01-01

    CERN restaurant opening times on Friday, 1 May: Restaurant No. 1 will be opened from 7.00 a.m. to 10.00 p.m. Restaurants No. 2 and No. 3 will be closed.   CERN restaurant opening times during the Ascension weekend: Restaurant No. 1 will be open from 7.00 a.m. to 10.00 p.m. on Thursday, 14 and Friday 15 May. Restaurant No. 2 will be closed on Thursday, 14 May and open on Friday, 15 May until 3.30 p.m. (no table service). Restaurant No. 3 will be closed.   CERN restaurant opening times on Whit Monday, 25 May: Restaurant No. 1 will be open from 7.00 a.m. to 10.00 p.m. Restaurants No. 2 and No. 3 will be closed.

  14. Opportunity Knocks: Pipeline Programs Offer Minority Students a Path to Dentistry

    Fauteux, Nicole

    2012-01-01

    Minority students have traditionally been underrepresented in dental schools, which is why enrichment and pipeline programs aimed at helping minority students are necessary. That reality is reflected in their woeful underrepresentation among practicing dentists. Hispanics made up only 5.8 percent of practicing dentists in 2011, according to the…

  15. Restaurant Training Recipe At Triton College

    Quagliano, Joseph

    1974-01-01

    The successful restaurant training program at Triton College (Illinois) involves a broadly based, two-year curriculum offering practical training in nearly all the areas associated with a comprehensive food operation--management, food preparation, menu planning, nutrition, personnel vending, dining room service, and cost control. (Author/EA)

  16. Restaurant closures: summer 2014

    2014-01-01

    Restaurant 2 Table service/brasserie: closed from Monday 28 July to Friday 12 September (open upon reservation for groups of 20+)   Snack bars Bldg. 54: closed from Monday 7 July to Friday 12 September (self-service Nespresso machine available) Bldg. 40: closed every day at 4.30 p.m instead of 5 p.m. from Monday 7 July to Friday 12 September   Jeûne Genevois Restaurant 2, Restaurant 3, Bldg. 6, Bldg. 13, Bldg. 30 and Bldg. 54 will all be closed 11 and 12 September 2014 Bldg. 40 and Restaurant 1 will remain open

  17. Special restaurant opening times

    HR Department

    2008-01-01

    1-EASTER Restaurant No. 1 (Novae) will be closed from Friday, 21 March to Monday, 24 March inclusive and will re-open at 7.00 a.m. on Tuesday, 25 March. Restaurant No. 2 (DSR) will remain open during the four days in question (the opening hours can be consulted at: http://resto2.web.cern.ch/resto2/Events/easter2008.html 2-ASCENSION Restaurant No. 2 (DSR) will be closed from Thursday, 1st May to Friday, 2 May. Restaurant No. 2 (Novae) will remain open during the two days in question (from 7.00 a.m. to 10.00 p.m. on the Thursday and from 7.00 till midnight, as usual, on the Friday).

  18. Restaurant Food Cooling Practices†

    BROWN, LAURA GREEN; RIPLEY, DANNY; BLADE, HENRY; REIMANN, DAVE; EVERSTINE, KAREN; NICHOLAS, DAVE; EGAN, JESSICA; KOKTAVY, NICOLE; QUILLIAM, DANIELA N.

    2017-01-01

    Improper food cooling practices are a significant cause of foodborne illness, yet little is known about restaurant food cooling practices. This study was conducted to examine food cooling practices in restaurants. Specifically, the study assesses the frequency with which restaurants meet U.S. Food and Drug Administration (FDA) recommendations aimed at reducing pathogen proliferation during food cooling. Members of the Centers for Disease Control and Prevention’s Environmental Health Specialists Network collected data on food cooling practices in 420 restaurants. The data collected indicate that many restaurants are not meeting FDA recommendations concerning cooling. Although most restaurant kitchen managers report that they have formal cooling processes (86%) and provide training to food workers on proper cooling (91%), many managers said that they do not have tested and verified cooling processes (39%), do not monitor time or temperature during cooling processes (41%), or do not calibrate thermometers used for monitoring temperatures (15%). Indeed, 86% of managers reported cooling processes that did not incorporate all FDA-recommended components. Additionally, restaurants do not always follow recommendations concerning specific cooling methods, such as refrigerating cooling food at shallow depths, ventilating cooling food, providing open-air space around the tops and sides of cooling food containers, and refraining from stacking cooling food containers on top of each other. Data from this study could be used by food safety programs and the restaurant industry to target training and intervention efforts concerning cooling practices. These efforts should focus on the most frequent poor cooling practices, as identified by this study. PMID:23212014

  19. RESTAURANT No. 1

    2002-01-01

    Customers are kindly requested to note the modified opening times of restaurant no. 1 from Monday, February 4 to Sunday, March 3, 2002 : from Monday to Friday 07h00 - 23h00 Saturday / Sunday 08h00 - 21h00 Hot meals will be served between 11h30 and 14h00, then from 18h00 to 19h30. Restaurant Supervisory Committee, tel. 77551

  20. Collation of data on applicants, offers, acceptances, students and graduates in veterinary science in Australia 2001-2013.

    Smyth, G B

    2016-01-01

    To collate data on the numbers of applications, offers, acceptances, students and graduates at Australian veterinary schools between 2001 and 2013. Data were obtained from the Australian Department of Education, the Australian Bureau of Statistics, Graduate Careers Australia and the Australian Veterinary Association Ltd. The number of eligible applicants for veterinary science courses increased from 1540 in 2001 to 2243 in 2013 (46% increase). Offers for places ranged from 400 in 2001 to 643 in 2013 (61% increase) and acceptances ranged from 254 in 2001 to 457 in 2013 (80% increase).The total number of students enrolled ranged from 1641 in 2001 to 3036 in 2013 (85% increase). Female students increased from 1195 in 2001 to 2340 in 2013 (96% increase) and male students increased from 446 to 696 (56%) over this time period. Domestic students numbered 1411 in 2001 and 2391 in 2013 (69% increase). International students increased from 230 in 2001 to 643 in 2013 (180% increase). Students entering veterinary courses numbered 389 in 2001 and increased to 688 in 2013 (77% increase). Graduates increased from 312 in 2001 to 561 in 2013 (80% increase). Percent of recent veterinary graduates seeking full-time employment was 7.6% in 2001 and increased to 21.2% in 2013. Median starting salaries for veterinary graduates in Australia were A$34,000 in 2001 and A$46,000 in 2013 (35% increase). These data provide additional information about the ongoing increase in the numbers of domestic and international students studying veterinary science at Australian universities. Between 2001 and 2013 the numbers of Australian veterinary students and graduates increased at a greater rate than the Australian population. © 2016 Australian Veterinary Association.

  1. Philosophy for Welders: Colleges Offer Innovative Humanities Curricula for Liberal Arts and Career Track Students Alike

    Finkel, Ed

    2016-01-01

    Does America needs more welders and fewer philosophers? Community college humanities professors and administrators say it benefits all students, whether liberal arts or career track, to take courses in philosophy, history, political science, language arts, and other liberal arts subjects. And they're developing innovative humanities curricula to…

  2. Offering a Forensic Science Camp to Introduce and Engage High School Students in Interdisciplinary Science Topics

    Ahrenkiel, Linda; Worm-Leonhard, Martin

    2014-01-01

    In this article, we present details of a one-week interdisciplinary science camp for high school students in Denmark, "Criminal Camp". We describe the use of forensic science and simulated crimes as a common foundation for teaching the theory and practice of concepts in chemistry, physics, and medicine or biology. The main goal of the…

  3. Colleges Offer New Alternative-Energy Degrees, Fueled by Student Demand

    Basken, Paul

    2009-01-01

    More U.S. college students are enrolling in power- and energy-engineering courses, but the increase is not enough to meet the need, says a new report by the IEEE, the professional association of electrical engineers. About 45% of engineers at electric utilities are expected to retire or leave their jobs within five years, creating as many as…

  4. Offering Educational Opportunities to Expelled Students in Wisconsin. Bulletin No. 02030.

    Fernan, Steve; Parman, Mary Jo; White, Doug; Wiltrout, Dan

    The U.S. Congress bolstered the increase in expulsions by passing into law the federal Gun Free School Act of 1994. All states receiving federal funds were to pass laws requiring schools to expel students who brought firearms to school or to school activities. There is evidence that schools are safer, but expulsion rates continue to climb. With…

  5. Offering a Forensic Science Camp To Introduce and Engage High School Students in Interdisciplinary Science Topics

    Ahrenkiel, Linda; Worm-Leonhard, Martin

    2014-01-01

    In this article, we present details of a one-week interdisciplinary science camp for high school students in Denmark, “Criminal Camp”. We describe the use of forensic science and simulated crimes as a common foundation for teaching the theory and practice of concepts in chemistry, physics...... of the subjects taught and scientific literacy in general....

  6. Restaurants With Calories Displayed On Menus Had Lower Calorie Counts Compared To Restaurants Without Such Labels.

    Bleich, Sara N; Wolfson, Julia A; Jarlenski, Marian P; Block, Jason P

    2015-11-01

    Beginning in December 2016, calorie labeling on menus will be mandatory for US chain restaurants and many other establishments that serve food, such as ice cream shops and movie theaters. But before the federal mandate kicks in, several large chain restaurants have begun to voluntarily display information about the calories in the items on their menus. This increased transparency may be associated with lower overall calorie content of offered items. This study used data for the period 2012-14 from the MenuStat project, a data set of menu items at sixty-six of the largest US restaurant chains. We compared differences in calorie counts of food items between restaurants that voluntarily implemented national menu labeling and those that did not. We found that the mean per item calorie content in all years was lower for restaurants that voluntarily posted information about calories (the differences were 139 calories in 2012, 136 in 2013, and 139 in 2014). New menu items introduced in 2013 and 2014 showed a similar pattern. Calorie labeling may have important effects on the food served in restaurants by compelling the introduction of lower-calorie items. Project HOPE—The People-to-People Health Foundation, Inc.

  7. Restaurants With Calories Displayed On Menus Had Lower Calorie Counts Compared To Restaurants Without Such Labels

    Bleich, Sara N.; Wolfson, Julia A.; Jarlenski, Marian P.; Block, Jason P.

    2016-01-01

    Beginning in December 2016, calorie labeling on menus will be mandatory for US chain restaurants and many other establishments that serve food, such as ice cream shops and movie theaters. But before the federal mandate kicks in, several large chain restaurants have begun to voluntarily display information about the calories in the items on their menus. This increased transparency may be associated with lower overall calorie content of offered items. This study used data for the period 2012–14 from the MenuStat project, a data set of menu items at sixty-six of the largest US restaurant chains. We compared differences in calorie counts of food items between restaurants that voluntarily implemented national menu labeling and those that did not. We found that the mean per item calorie content in all years was lower for restaurants that voluntarily posted information about calories (the differences were 139 calories in 2012, 136 in 2013, and 139 in 2014). New menu items introduced in 2013 and 2014 showed a similar pattern. Calorie labeling may have important effects on the food served in restaurants by compelling the introduction of lower-calorie items. PMID:26526245

  8. Kajian Pustaka Mengenai Restaurant Atmosphere

    Adeline Agoes

    2015-05-01

    Full Text Available Restaurant is one of the businesses that support tourism development. Restaurants nowadays don’t only provide food, but also the service and atmosphere to their customers. The purpose of this study is to discover theaspects defining restaurant atmosphere and the implications of restaurant atmosphere to other particular aspects related to restaurant business. This article is written based on a study conducted through a literature review. Through the examination, it is found that the atmosphere of a restaurant is one important aspect and can be considered as a competitive advantage as well as one of the determinants of customer satisfaction.

  9. EVALUATION OF THE BRIDGING COURSE OFFERED AT A UNIVERSITY TO FOREIGN STUDENTS: BATCHES OF 2012 AND 2013

    Beatriz Eugenia Orantes Perez; Djemari Mardapi

    2015-01-01

    This evaluation was a case study of the bridging language program offered at YSU to KNB students, it evaluated the generations 2012/2013. The focus of this evaluation was to evaluate the strengths and weaknesses of the bridging program. This was a summative evaluation used the CIPP method. It was a pragmatic parallel mix-method design research. The analysis technique was descriptive for the qualitative data; and it was descriptive statistical for the quantitative data; Triangulation was used....

  10. COMPARISON OF STUDENT SATISFACTION BETWEEN TRADITIONAL AND BLENDED TECHNOLOGY COURSE OFFERINGS IN PHYSICAL EDUCATION

    Nikolaos VERNADAKIS

    2012-01-01

    Full Text Available Blended learning With the concerns and dissatisfaction with e-learning, educators are searching for alternative instructional delivery solutions to relieve the above problems. The blended e-learning system has been presented as a promising alternative learning approach. While blended learning has been recognized as having a number of advantages, insufficient learning satisfaction is still an obstacle to its successful adoption. Therefore, the purpose of this study was to evaluate students’ satisfaction with blended learning course delivery compared to a traditional face-to-face class format in a general multimedia course in physical education. Forty six (n=46 undergraduate students, between the ages of 20-22 years old, were randomly assigned into two teaching method groups: Classroom Lecture Instruction (CLI and Blended Lecture Instruction (BLI. For the data collection at the end of this study, students completed an online satisfaction questionnaire.Independent sample t-test analysis was conducted to measure students’ satisfaction towards the CLI and BLI methods. Results indicated that a blended course delivery is preferred over the traditional lecture format. These finding suggest that students' satisfaction could increase when the instructor provides learning environments not only in a traditional classroom, but in an asynchronous online system as well.

  11. Mrs. B.'s Lakeside Restaurant (In the Classroom).

    Borysiewicz, Pat

    1992-01-01

    Describes how the author and her kindergarten students created a cooking center and restaurant in which they participate in regular cooking projects to provide opportunities to apply newly acquired skills in reading, writing, and math. (MG)

  12. Summer Restaurant opening times

    2015-01-01

    Restaurant No. 1: Open as usual in July and August. Open from 7 a.m. to 10 p.m. on Thursday, 10 September (Jeûne genevois).   Restaurant No. 2: Open as usual in July and August. Closed on Thursday, 10 September (Jeûne genevois) and Friday, 11 September. The Brasserie (table service) will be closed from Monday, 4 August to Friday, 11 September.   Restaurant No. 3: Open as usual in July and August, but closed on Saturday, 1 August; Saturday, 15 August; Thursday, 10 September (Jeûne genevois); and Friday, 11 September.   Snack bar in Building 54: Closed from Monday, 4 August to Friday, 11 September.   Snack bars in Buildings 13, 30 and 6: Closed on Thursday, 10 September (Jeûne genevois) and Friday, 11 September.

  13. Ananda Restaurant Wine List 2017

    Ananda Restaurant

    2017-01-01

    Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. A series of superlative restaurant reviews quickly cemented its reputation as one of Ireland’s finest dining experiences. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementing t...

  14. Ananda Restaurant Value Menu 2017

    Ananda Restaurant

    2017-01-01

    Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. A series of superlative restaurant reviews quickly cemented its reputation as one of Ireland’s finest dining experiences. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementing t...

  15. Ananda Restaurant Lunch Menu 2017

    Ananda Restaurant

    2017-01-01

    Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. A series of superlative restaurant reviews quickly cemented its reputation as one of Ireland’s finest dining experiences. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementing t...

  16. Pembangunan Model Restaurant Management System

    Fredy Jingga; Natalia Limantara

    2014-01-01

    Model design for Restaurant Management System aims to help in restaurant business process, where Restaurant Management System (RMS) help the waitress and chef could interact each other without paper limitation.  This Restaurant Management System Model develop using Agile Methodology and developed based on PHP Programming Langguage. The database management system is using MySQL. This web-based application model will enable the waitress and the chef to interact in realtime, from the time they a...

  17. Influenza vaccination status and attitudes among restaurant employees.

    Parrish, Amanda T; Graves, Meredith C; Harris, Jeffrey R; Hannon, Peggy A; Hammerback, Kristen; Allen, Claire L

    2015-01-01

    Restaurant employees represent a substantial portion of the US workforce, interact closely with the public, and are at risk for contracting influenza, yet their influenza vaccination rates and attitudes are unknown. Assess influenza vaccination rates and attitudes among Seattle restaurant employees, to identify factors that could enhance the success of a restaurant-based vaccination program. In 2012, we invited employees of Seattle restaurants to complete an anonymous paper survey assessing participant demographics, previous influenza vaccination status, and personal attitudes toward influenza vaccination (using a 5-point scale). Sit-down, full service restaurants in or near Seattle, Washington, were eligible if they had no previous history of offering worksite influenza vaccinations and had more than 20 employees who were older than 18 years and spoke either English or Spanish. We invited staff in all restaurant positions (servers, bussers, kitchen staff, chefs, managers, etc) to complete the survey, which was available in English and Spanish. Of 428 restaurant employees surveyed, 26% reported receiving the seasonal influenza vaccine in 2011-2012 (response rate = 74%). Across 8 attitude statements, participants were most likely to agree that the vaccine is not too expensive (89%), and least likely to agree that it is relevant for their age group (25%), or normative at their workplace (13%). Vaccinated participants reported significantly more positive attitudes than unvaccinated participants, and Hispanics reported significantly more positive attitudes than non-Hispanic whites. Increasing influenza vaccination rates among restaurant employees could protect a substantial portion of the US workforce, and the public, from influenza. Seattle restaurant employees have low vaccination rates against seasonal influenza. Interventions aimed at increasing vaccination among restaurant employees should highlight the vaccine's relevance and effectiveness for working-age adults.

  18. The Quality Assessment of the Services Offered to the Students of the College of Education at King Saud University Using (SERVQUAL) Method

    Alhabeeb, Abdurrahman Mohammad

    2015-01-01

    The goal of this study is measuring the level of quality service offered to students at the college of education at King Saud University, specifically the gap between students' perceptions and expectations of the quality of the offered service. The descriptive analytical approach has been applied in the study using SERVQUAL method to collect data…

  19. A students' Needs-analysis Study of Translation Studies Curriculum offered at Master’s level in Iranian Universities

    Navid Nasrollahi Shahri

    2016-07-01

    Full Text Available This study aimed to investigate the program of Translation Studies, offered in Iranian universities at the level of Master, in terms of its curriculum through a needs analysis model offered by Altschuld and Witkin (1995. To do so, after a review of the related literature and conducting a documentary analysis, the researchers chose to look at the issue from different perspectives. Current instructors, professionals who are involved in the business of translation and a number of graduated students were interviewed so as to gather enough data to design a questionnaire, which constitutes the backbone of the study. Since the study aimed at students’ perception, the survey was conducted on students of Translation Studies program, which was based on the interviews with instructors, graduates of the program and the professionals working in the market. Afterward, the questionnaire data were gathered and, subsequently, went under statistical procedures. Based on the results, the researchers came up with practical recommendations for curriculum renewal, based on the needs-analysis model adopted. As this study  has adopted a triangulation approach to investigate the curriculum, the results and recommendations, although limited, can be of great use to educators, curriculum developers and translator trainers in particular.

  20. Development of an Intervention Programme to Encourage High School Students to Stay in School for Lunch Instead of Eating at Nearby Fast-Food Restaurants

    Beaulieu, Dominique; Godin, Gaston

    2012-01-01

    Many schools have recently adopted food policies and replaced unhealthy products by healthy foods. Consequently, adolescents are more likely to consume a healthy meal if they stay in school for lunch to eat a meal either prepared at home or purchased in school cafeterias. However, many continue to eat in nearby fast-food restaurants. The present…

  1. Hospitality Service: Hotel and Restaurant Management and Culinary Arts Curriculum Guide.

    Joliet Junior Coll., IL.

    This publication contains competency-based materials for hotel/restaurant management and culinary arts. The materials are designed for students to learn from a work station concept by rotating through a variety of real work settings in a hotel/restaurant environment. In addition, the materials indicate whether or not the students have developed…

  2. Employees Motivation – A Key for the Success of Fast Food Restaurants

    Rashid, Abdul

    2010-01-01

    In this modern era where the flows of customers are increasing towards fast food restaurants it is becoming more challenging to offer good customer service. For this purpose, there is strong need of highly trained and skilful workforce as like other service oriented businesses, the frontline employees of fast food restaurants also have direct interaction with customers and are considering the backbone of restaurants. Therefore, the main intention to conduct this study is to understand the wor...

  3. Renovation work at Restaurant 1

    2006-01-01

    Due to the age of the present kitchen and freeflow installations in Restaurant 1, essential renovation work is due to be carried out. The work is scheduled to last from September 2006 to May 2007. Work on the self-service area of the restaurant will commence in November. Every effort will be made to minimise the inconvenience caused to users of the restaurant and we thank you in advance for your co-operation during this period.

  4. Renovation works at Restaurant 1

    2006-01-01

    Due to the age of the present kitchen and freeflow installations in Restaurant 1, essential renovations are due to be carried out. The planned period for this project is September 2006 to May 2007. Work on the self-service area of the restaurant will commence in November. Every effort will be made to minimise the inconvenience caused to users of the restaurant and we thank you in advance for your co-operation during this period.

  5. Special Offers

    Association du personnel

    2011-01-01

    Walibi Rhône-Alpes is open until 31 October. Reduced prices for children and adults at this French attraction park in Les Avenières. For more information about all these offers, please consult our web site: http://association.web.cern.ch/association/en/OtherActivities/Offers.html

  6. Special offers

    Staff Association

    2011-01-01

    Are you a member of the Staff Association? Did you know that as a member you can benefit from the following special offers: BCGE (Banque Cantonale de Genève): personalized banking solutions with preferential conditions. TPG: reduced rates on annual transport passes for active and retired staff. Aquaparc: reduced ticket prices for children and adults at this Swiss waterpark in Le Bouveret. FNAC: 5% reduction on FNAC vouchers. For more information about all these offers, please consult our web site: http://association.web.cern.ch/association/en/OtherActivities/Offers.html

  7. Special Offers

    Association du personnel

    2011-01-01

    Are you a member of the Staff Association? Did you know that as a member you can benefit from the following special offers: BCGE (Banque Cantonale de Genève): personalized banking solutions with preferential conditions. TPG: reduced rates on annual transport passes for active and retired staff. Aquaparc: reduced ticket prices for children and adults at this Swiss waterpark in Le Bouveret. Walibi: reduced prices for children and adults at this French attraction park in Les Avenières. FNAC: 5% reduction on FNAC vouchers. For more information about all these offers, please consult our web site: http://association.web.cern.ch/association/en/OtherActivities/Offers.html

  8. Offers INTERSOCCER

    Staff Association

    2014-01-01

      Summer Football camps   New offer to the members of the Staff Association – INTERSOCCER: 12% discount on summer football camps and courses for children (bilingual) so do not hesitate anymore!    

  9. Improvement of business performance in restaurants using innovation strategies

    Gagić Snježana

    2014-01-01

    Full Text Available Innovation is an important aspect of contemporary business. Rapid change in guests' preferences and expectations significantly affect the restaurant industry. Meeting the diverse hospitality needs implies making innovative programs in all processes such as technical, technological as well as service oriented. Hospitality industry enters into the process of accelerated changes of modern equipment, updated technology, business strategies and hospitality management. The paper will discuss innovative offer design, molecular gastronomy, modern food presentation technique as well as authentic culinary products offer. By introducing such innovations, restaurants create the image of organisations following current trends as well as responding to the market requirements.

  10. Amuse Restaurant Menus 2017

    Amuse Restaurant

    2017-01-01

    Since opening, Amuse Restaurant has garnered rave reviews from the Country’s most trusted and renowned food critics. Praise has flowed for Conor’s individual style of cooking, which brings Asian flavours, namely Japanese, to modern French cuisine. The menu focuses mainly on tasting menus as it is the best way to experience this kind of food, however there is a three course set menu available Tuesday to Thursday for mid week dining. The lunch menu is a three course affair with the option of a ...

  11. Rasam Indian Restaurant: Menu

    Rasam Indian Restaurant

    2013-01-01

    Rasam Indian Restaurant is located in the Glasthule, a suburb of Dublin and opened in 2003. The objective is to serve high quality, authentic Indian cuisine. "We blend, roast and grind our own spices daily to provide a flavour that is unique to Rasam. Cooking Indian food is founded upon long held family traditions. The secret is in the varying elements of heat and spices, the tandoor clay oven is a hugely important fixture in our kitchen. Marinated meats are lowered into the oven on long m...

  12. The Strategic Measures towards a Sustainable Competitive Advantage of the Restaurant Industry in Malaysia

    Yip, Poh Yoke

    2008-01-01

    The Food and Beverage (F&B) industry is a necessity industry to all nations in the world. The development of the restaurant have been increasing tremendously every year. The growth is clearly seen with many unique restaurants caming into existence as compared with a few decades ago. The reason are due to the low barrier of entry and low investment to establish restaurants have caused an increase in the number of restaurants both local and international offering a diverse variety of food into ...

  13. RESTAURANT No. 2 'New Look'

    2003-01-01

    The Restaurant Supervisory Committee (CSR) would like to thank the concession-holder for having seen to it that the restaurant and cafétéria will shortly take on a 'new look'. To mark the inuaguration, a little surprise has been prepared for the clientèle at lunch-time on Friday, February 21, 2003. CSR, tel. 77551.

  14. Reassessing the English Course Offered to Computer Engineering Students at the National School of Applied Sciences of Al-Hoceima in Morocco: An Action Research Project

    Dahbi, M.

    2015-01-01

    In computer engineering education, specific English language practices are needed to enable computer engineering students to succeed in professional settings. This study was conducted for two purposes. First, it aimed at investigating to what extent the English courses offered to computer engineering students at the National School of Applied…

  15. Special Offers

    Association du personnel

    2011-01-01

    Are you a member of the Staff Association? Did you know that as a member you can benefit from the following special offers: BCGE (Banque Cantonale de Genève): personalized banking solutions with preferential conditions.     TPG: reduced rates on annual transport passes for active and retired staff.     Aquaparc: reduced ticket prices for children and adults at this Swiss waterpark in Le Bouveret.     Walibi: reduced prices for children and adults at this French attraction park in Les Avenières.       FNAC: 5% reduction on FNAC vouchers.       For more information about all these offers, please consult our web site: http://association.web.cern.ch/association/en/OtherActivities/Offers.html

  16. Special Offers

    Staff Association

    2011-01-01

    Are you a member of the Staff Association? Did you know that as a member you can benefit from the following special offers: BCGE (Banque Cantonale de Genève): personalized banking solutions with preferential conditions.     TPG: reduced rates on annual transport passes for all active and retired staff.     Aquaparc: reduced ticket prices for children and adults at this Swiss waterpark in Le Bouveret.     Walibi: reduced prices for children and adults at this French attraction park in Les Avenières.       FNAC: 5% reduction on FNAC vouchers.       For more information about all these offers, please consult our web site: http://association.web.cern.ch/association/en/OtherActivities/Offers.html

  17. LIMITED RESTAURANT SERVICE : EASTER WEEKEND

    Restaurant Supervisory Committee

    2002-01-01

    As Friday 29 March and Monday 1st April 2002 are CERN holidays, restaurants no. 1 (COOP, bldg. 501- Meyrin) and no. 3 (Avenance, bldg. 866 - Prévessin) will be closed and will remain so on Saturday and Sunday 30-31 March. They will reopen on Tuesday 2 April at 7h00. During these four days, a limited service will be provided by restaurant no. 2 (DSR, bldg. 504 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30. On Thursday 28 March, all three restaurants will operate according to the usual times except for restaurant no. 1 which will close at 21h00 instead of 1 o'clock in the morning. Restaurant Supervisory Committee Tel. 77551

  18. LIMITED RESTAURANT SERVICE: EASTER WEEKEND

    Restaurant Supervisory Committee

    2001-01-01

    As Friday 13 and Monday 16 April 2001 are CERN holidays, restaurants no. 1 (COOP, bldg. 501- Meyrin) and no. 3 (Générale de Restauration, bldg. 866 - Prévessin) will be closed and will remain so on Saturday 14 and Sunday 15 April. They will reopen on Tuesday 17 April at 7h00. During these four days, a limited service will be provided by restaurant no. 2 (DSR, bldg. 504 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30. On Thursday 12 April, all three restaurants will operate according to the usual times except for restaurant no 1, which will close at 21h00 instead of 1 o'clock in the morning.

  19. LIMITED RESTAURANT SERVICE : EASTER WEEKEND

    Restaurant Supervisory Committee

    2002-01-01

    As Friday, March 29 and Monday, April 1st, 2002 are CERN holidays, restaurants no. 1 (COOP : Bldg. 501- Meyrin) and no. 3 (Avenance : Bldg. 866 - Prévessin) will be closed and will remain so on Saturday and Sunday, March 30 - 31. They will reopen on Tuesday, April 2 at 7h00. During these four days, a limited service will be provided by restaurant no. 2 (DSR : Bldg. 504 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30. On Thursday, March 28, all three restaurants will operate according to the usual times except for restaurant no. 1 which will close at 21h00 instead of 1 o'clock in the morning.   Restaurant Supervisory Committee, tel. 77551

  20. The restaurant syndromes.

    Settipane, G A

    1987-01-01

    The Restaurant syndromes can be caused by five major factors: food allergens, sulfites, monosodium glutamate (MSG), tartrazine, and scombroidosis (and other seafood poisoning). A history of atopy and ingestion of known food allergens such as peanuts, egg, fish, and walnuts, together with positive results of skin tests or RAST to these foods, will favor a diagnosis of food allergy. Allergic reactions to peanuts have produced fatalities in minutes through an IgE mediated reaction. An extremely rapid onset (minutes) of symptoms consisting of flushing, bronchospasm and hypotension is consistent with a sulfite reaction. Burning, pressure, and tightness or numbness in the face, neck, and upper chest following ingestion of Chinese food favors a diagnosis of adverse reaction to MSG. Also, development of late onset bronchospasm (up to 14 hours) may be related to MSG reactions. Bronchospasm and urticaria in a patient with a history of aspirin intolerance suggests tartrazine sensitivity. If everyone ingesting a fish meal develops flushing, urticaria, pruritus, gastrointestinal complaints, or bronchospasm, this implies scombroidosis, ciguatera, or other seafood poisoning. Finally, severe headache or hypertension can result from ingestion of naturally occurring amines, such as tyramine (cheese, red wine) and phenylethylamine (chocolate). A double-blind oral challenge test may be the only way of confirming the diagnosis for most of the etiological factors of the Restaurant syndromes. The treatment of choice for acute reaction is epinephrine followed by antihistamine. Proper labeling and avoidance of these ingredients in sensitive individuals are the best preventive measures.

  1. Service quality provision in upmarket restaurants: a survey of diners in three restaurants in a Gauteng casino complex

    A Nicolaides

    2012-01-01

    Full Text Available A number of studies have established that service quality has a direct impact on a restaurant’s profitability. This study made an empirical assessment of customers’ perceptions and expectations of service to measure service quality in three restaurants in a casino complex in Gauteng Province in South Africa. The research helped to assess the levels of customer satisfaction with service provision in three restaurants and identified factors that contribute to customer satisfaction and dissatisfaction; It also determined the current status of service and compared and ranked three restaurants service provision. Another importance was the aiding in the establishment of customer service standards for the restaurants concerned. The tipping of waitrons was also used as an indicator of customer satisfaction with service provision in general. A three-column SERVQUAL instrument was used together with part of the Fishbein model. The study was able to firstly determine and analyze service gaps that exist in the service delivery procedure to measure service quality as well as general customer satisfaction and secondly, to evaluate customers’ attitudes towards the service measure attributes of similar restaurants in the same location. The findings offer implications to improve service quality in restaurant business in general.

  2. Elements of experience in a restaurant. Case: Restaurant Havis

    Lindholm, Sofia

    2014-01-01

    The aim of this thesis is to find out what kind of elements of experience can be found in a Finnish fish and seafood restaurant and what elements the customers find important. The thesis also attempts to examine the service delivery process and the importance of different touchpoints in the service delivery. The thesis goes through culinary trends and if these have a deep affect on visitors of the restaurant. The focus is put on three aspects of the restaurant, which are the food, the atmosph...

  3. Special offer

    Staff Association

    2010-01-01

    Special offer for members of the Staff Association and their families 10% reduction on all products in the SEPHORA shop (sells perfume, beauty products etc.) in Val Thoiry ALL YEAR ROUND. Plus 20% reduction during their “vente privée”* three or four times a year. Simply present your Staff Association membership card when you make your purchase. * next “vente privée” from 24th to 29th May 2010  

  4. Special offer

    Staff Association

    2011-01-01

    SPECIAL OFFER FOR OUR MEMBERS Tarif unique Adulte/Enfant Entrée Zone terrestre 19 euros instead of 23 euros Entrée “Zone terrestre + aquatique” 24 euros instead of 31 euros Free for children under 3, with limited access to the attractions. Walibi Rhône-Alpes is open daily from 22 June to 31 August, and every week end from 3 September until 31 October. Closing of the “zone aquatique” 11 September.

  5. Work at Restaurant No. 1

    GS Department

    2011-01-01

    Concerning the replacement of the flooring in the free-flow level of Restaurant No. 1, we would like to inform you that access to the restaurant from the Main Building will be closed between 31 January and 6 February. During this period, access to the restaurant will be through the south entrance, opposite Building 40 (see map); paper cups and plates will be used, and the opening hours for lunch will be extended from 11.00 am. to 3 pm in order to guarantee service to the users. Thank you for your understanding and cooperation. GS/SE Group

  6. MODERN STATE OF ACCOUNTING AND TAXING OF FRANCHISING IN A RESTAURANT BUSINESS

    A. Tsyutsyak

    2014-01-01

    This article covers the nature and the peculiarities of taxing and the order of operation depicting in the system of restaurant bookkeeping according to the franchising agreement. The franchisee expenses are offered to interpret as the expenses of operations' coordination.

  7. Pembangunan Model Restaurant Management System

    Fredy Jingga

    2014-12-01

    Full Text Available Model design for Restaurant Management System aims to help in restaurant business process, where Restaurant Management System (RMS help the waitress and chef could interact each other without paper limitation.  This Restaurant Management System Model develop using Agile Methodology and developed based on PHP Programming Langguage. The database management system is using MySQL. This web-based application model will enable the waitress and the chef to interact in realtime, from the time they accept the customer order until the chef could know what to cook and checklist for the waitress wheter the order is fullfill or not, until the cahsier that will calculate the bill and the payment that they accep from the customer.

  8. LIMITED RESTAURANT SERVICE : EASTER WEEKEND

    2003-01-01

    As Friday, April 18 and Monday, April 21, 2003 are CERN holidays, restaurants no. 1 (COOP : Bldg. 501- Meyrin) and no. 3 (AVENANCE : Bldg. 866 - Prévessin) will be closed and will remain so on Saturday and Sunday, April 19 - 20. They will reopen on Tuesday, April 22 at 7h00. During these four days, a limited service will be provided by restaurant no. 2 (DSR : Bldg. 504 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30. On Thursday, April 17, all three restaurants will operate according to the usual times except for restaurant no. 1 which will close at 21h00 instead of 1 o'clock in the morning.

  9. RocKeTeria restaurant

    2000-01-01

    When StenniSphere at John C. Stennis Space Center in Hancock County, Miss., opened in May 2000, it introduced the RocKeTeria, a new 1960s-style, space-themed restaurant located in the newly expanded visitor center. The restaurant, operated by the owners of Mary's Drive Inn of Biloxi, features an extensive collection of space-related photos from that era, as well as a full menu of home-style cooking.

  10. Restaurant customer satisfaction and return patronage in a Bloemfontein shopping mall

    Hermanus Johannes Moolman

    2011-12-01

    Full Text Available Purpose: Restaurants form one of the core components of a mall's retail offering and its tenant mix. In order to successfully manage the tenant mix, research suggests that mall management continuously monitor their tenants' performance through customer satisfaction and return patronage surveys. The purpose of the study on which this article is based, was to gain insight into restaurant customers' satisfaction and return patronage in a shopping mall context. Research questions: The research was conceptualised with the following three research questions in mind: Which dining attributes are important for customer satisfaction and return patronage in mall restaurants? Is there a difference in restaurant customers' satisfaction and return patronage levels based on their demographic characteristics? Is there a difference in restaurant customers' satisfaction and return patronage in the respective mall restaurants? Design / methodology / approach: A mixed-methods research design was followed. The views of restaurateurs and mall managers were explored (qualitative and 590 customers of eight restaurants situated in the mall successfully completed questionnaires (quantitative. Analysis of variance, t-tests, correlation analysis and regression analysis were performed to reach the objectives of the study. Findings: This research showed that food quality, quality service, restaurant ambience, the quality of facilities and the presence of management are important attributes in contributing to customers' overall dining satisfaction. Food quality and overall dining satisfaction are regarded as important attributes for restaurant customers' decision to return to a mall restaurant. Demographic characteristics of restaurant customers have little impact on customer satisfaction and return patronage levels. Mall restaurants were not equally successful in satisfying their customers in terms of service quality, quality of facilities and the presence of management

  11. Offering Sexual Health Fairs To Supplement Existing Sex Education Programs: An Evaluation of Adolescent Students' Knowledge Needs.

    Wood, Eileen; Senn, Charlene Y.; Desmarais, Serge; Verberg, Norine

    2000-01-01

    To determine if the content in a sexual health fair was appropriate, a survey of 45 Ontario students in grades 9-10 assessed their knowledge of sexual health. Findings indicate that students had basic knowledge about sexually transmitted diseases, anatomy, and pregnancy prevention, but not about behavior in relationships. The health fair provided…

  12. Offering Clinical Pharmacy Clerkship in Hospital for Pharmacy Student: A Successful Cooperation between Medical and Pharmacy Schools

    Kaveh Eslami

    2015-10-01

    Full Text Available Background: Pharmacy education has been changed in recent years. Pharmacy students need more practical and clinical skills which come from direct interaction with patients and other health care providers. To achieve this, students need more effective courses and clerkships. In this paper we describe our method to design and evaluate clinical pharmacy clerkship for the first time in Ahvaz Jundishapur University of Medical Sciences (AJUMS.Methods: To  determine  the  most  beneficial way  of  education  we  designed  a  pilot  study  in educational hospital of AJUMS. After analyzing the conclusions from pilot study, 40 fifth year pharmacy student divided in ten groups and each group had a six week rotation in three different wards under supervision of medical residents. Each student was asked to provide evaluations during six total weeks of three different rotation sites.Results and Discussion: Clinical pharmacy clerkship led to successfully improved clinical skills for students such as being familiar with different practice environments, direct communication whit patients and medical team and participation in direct patient care activities. All the students participate in the course could pass the final exam and 85% of students believed this would be a necessary education course in their clerkship programs. Although there were some problems but pharmacy students benefited from this course and it gives them advantages in clinical knowledge and professional communication skills.

  13. Bye Bye Cafeteria, Hello Restaurant-Style Dining.

    Milshtein, Amy

    1999-01-01

    Examines how the university cafeteria is being transformed into restaurant-style dining to attract and retain sophisticated student customers. Harvard's and Seattle Pacific University's dining facilities are briefly highlighted. Concluding comments address planning tips for converting the old cafeteria into a better dining experience. (GR)

  14. Interdisciplinary Area of Research Offers Tool of Cross-Cultural Understanding: Cross-Cultural Student Seminar for Communication Training on Biomedical Engineering

    Shigehiro Hashimoto

    2013-12-01

    Full Text Available Misunderstanding often occurs in a multidisciplinary field of study, because each field has its own background of thinking. Communication training is important for students, who have a potential to develop the multidisciplinary field of study. Because each nation has its own cultural background, communication in an international seminar is not easy, either. A cross-cultural student seminar has been designed for communication training in the multidisciplinary field of study. Students from a variety of back grounds have joined in the seminar. Both equations and figures are effective tools for communication in the field of science. The seminar works well for communication training in the multidisciplinary field of study of biomedical engineering. An interdisciplinary area of research offers the tool of cross-cultural understanding. The present study refers to author's several experiences: the student internship abroad, the cross-cultural student camp, multi PhD theses, various affiliations, and the creation of the interdisciplinary department.

  15. The Organizational Improvements of Catering in the Case of the Radisson Blu Resort Restaurant in Split

    Mario Bogdanović

    2017-05-01

    Full Text Available The essence of the catering industry is providing food and beverages services. The food and beverages department provides the food and beverages in the hotel industry, with its restaurant being the most visible part where the food and beverages supply and demand takes place. The researching of this organizational segment is important because it contributes to the understanding and improvement of the organizational efficacy of the food and beverage department, in particular the restaurant units of the catering organizations. The aim of this paper is to explore the organization of work within the food and beverage department in the Hotel Radisson Blu Resort in Split. The proposed research evolves around the problems of the organization of work of a specific restaurant Fig & Leaf located in the Radisson Blue Resort Split Hotel. The research was conducted by means of questionnaire that included all the employees of the restaurant (N=20. Certain problem areas have been identified in the restaurant’s organization of work: a a sub-optimal number of employees; b multiple chain of commands; c problems of sub-optimal organizational structures in the work of the restaurant; d problems regarding certain aspects of the organizational culture of the restaurant relating to team work, participatory decision-making, inter-personal trust. For the diagnosed problems in the organization of the restaurant organizational solutions were offered aimed at improving management. This way of solving the organizational sub-optimality can be generally applied within the restaurant business.

  16. Gap between the Expectations and Perceptions of Students regarding the Educational Services Offered in a School of Nursing and Midwifery.

    Asefi, Fariba; Delaram, Masoumeh; Deris, Fatemeh

    2017-04-01

    Awareness of students' opinions about the various aspects of training provided is an essential factor to evaluate the quality of education. The aim of this study was to determine the gap between the students' expectations and perceptions from the educational services provided to them in the School of Nursing and Midwifery in Shahrekord University of Medical Sciences. In this cross-sectional study, 320 students were selected by stratified random sampling method and data were collected by SERVQUAL questionnaire to examine the areas of assurance, responsiveness, empathy, tangibles and confidence. Data analysis was conducted by descriptive (frequency, percentage, mean±SD) and analytical (paired t-test, independent t-test and One-Way ANOVA) statistics in SPSS 20. The mean scores of the students' expectations and perceptions of the educational services delivered to them were 4.34±0.63 and 3.56±0.68, respectively, with a significant, negative gap (-0.77±0.77, p<0.001). The lowest gap of quality was derived for assurance (-0.65) followed by reliability (-0.69), accountability (-0.74), and empathy (-0.81), and the greatest gap observed in tangibles (-0.96). A negative gap was observed between the students' expectations and perceptions of the quality of educational services delivered to them. This means that the quality of services delivered to students was less than what they expected. The highest gap was related to the tangibles. In order to improve the educational services, paying attention to different areas of quality of educational services, especially, the tangibles, is necessary.

  17. MEASURING SERVICE QUALITY PERCEPTIONS OF THE CUSTOMERS OF RESTAURANTS IN PAKISTAN

    Shahab Alam Malik

    2015-11-01

    Full Text Available This study aims to descriptively analyze different service quality attributes and ranking of services in renowned and successful restaurants. A sample of 407 customers of 10 reputed restaurants was gathered, operating in vicinity of twin cities of Islamabad and Rawalpindi of Pakistan, using abilingual survey instrument to measure service quality perceptions of customers.Five service quality attributes of restaurant staff, tips, tangibles, convenience, and food quality were used and their relationship with overall satisfaction was measured. Besides, key reasons to visit a restaurant were also inquired. Majority of the participants was comprised of private sector employees and students. Results of current study will be beneficial for the restaurants' managers in knowing customers evaluations and formulating future strategies accordingly.

  18. Quality of Inclusion and Related Predictors: Teachers' Reports of Educational Provisions Offered to Students with Down Syndrome

    Engevik, L. I.; Naess, K. -A. B.; Berntsen, L.

    2018-01-01

    The aims of this study were to gain insight into the quality of inclusion in mainstream classrooms involving students with Down syndrome and to reveal underlying predictors. A total of 39 8-year-olds with Down syndrome and their teachers participated. Via a survey, the teachers were asked to rate key indicators of inclusion. Their average rating…

  19. Ananda Restaurant A La Carte Menu 2017

    Ananda Restaurant

    2017-01-01

    Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. A series of superlative restaurant reviews quickly cemented its reputation as one of Ireland’s finest dining experiences. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementin...

  20. Administrative Information Systems Design Beautiful Restaurant Tour

    Risman Risman; Drs. Soetirto Sadikin. M.A

    1999-01-01

    Satisfactory service is the key to business done wonderful tourist restaurants. One ofthe restaurant management efforts to meet these demands is to build informationsystems that can handle sales, handling of inventory until the purchase of rawmaterials, so the restaurant will be increasing productivity.To meet these needs, the author conducted the analysis and design of administrativeinformation system that handles its restaurant sales, purchasing, accounts payable andinventory handling. The ...

  1. Restaurant Management System Over Private Network

    Amanat Dhillon; Shreya Tuli

    2017-01-01

    Restaurant Management System over Private Network is an automated business environment which allows restaurants to reduce operational costs increase efficiency of business improve customer satisfaction cut down labour costs decrease order processing time and provide better Quality-of-ServiceQ-S. This system manages a digital menu allowing the customers to place orders easily. Authentication fields for employees enable better administration of the restaurant. The whole restaurant is integrated...

  2. A Systematic Review of Calorie Labeling and Modified Calorie Labeling Interventions: Impact on Consumer and Restaurant Behavior.

    Bleich, Sara N; Economos, Christina D; Spiker, Marie L; Vercammen, Kelsey A; VanEpps, Eric M; Block, Jason P; Elbel, Brian; Story, Mary; Roberto, Christina A

    2017-12-01

    Evidence on the effects of restaurant calorie labeling on consumer and restaurant behavior is mixed. This paper examined: (1) consumer responses to calorie information alone or compared to modified calorie information and (2) changes in restaurant offerings following or in advance of menu labeling implementation. Searches were conducted in PubMed, Web of Science, Policy File, and PAIS International to identify restaurant calorie labeling studies through October 1, 2016, that measured calories ordered, consumed, or available for purchase on restaurant menus. The reference lists of calorie labeling articles were also searched. Fifty-three studies were included: 18 in real-world restaurants, 9 in cafeterias, and 21 in laboratory or simulation settings. Five examined restaurant offerings. Because of a lack of well-powered studies with strong designs, the degree to which menu labeling encourages lower-calorie purchases and whether that translates to a healthier population are unclear. Although there is limited evidence that menu labeling affects calories purchased at fast-food restaurants, some evidence demonstrates that it lowers calories purchased at certain types of restaurants and in cafeteria settings. The limited data on modified calorie labels find that such labels can encourage lower-calorie purchases but may not differ in effects relative to calorie labels alone. © 2017 The Obesity Society.

  3. A systematic review of calorie labeling and modified calorie labeling interventions: Impact on consumer and restaurant behavior

    Bleich, Sara N.; Economos, Christina D.; Spiker, Marie L.; Vercammen, Kelsey; VanEpps, Eric M.; Block, Jason P.; Elbel, Brian; Story, Mary; Roberto, Christina A.

    2017-01-01

    Background Evidence on the effects of restaurant calorie labeling on consumer and restaurant behavior is mixed. This paper examined: 1) consumer responses to calorie information alone or compared to modified calorie information, and 2) changes in restaurant offerings following or in advance of menu labeling implementation. Methods We searched PubMed, Web of Science, Policy File and PAIS International to identify restaurant calorie labeling studies through October 1, 2016, that measured calories ordered, consumed, or available for purchase on restaurant menus. We also searched reference lists of calorie labeling articles. Results Fifty-three studies were included: 18 in real-world restaurants, 9 in cafeterias, and 21 in laboratory or simulation settings. Five examined restaurant offerings. Conclusion Due to a lack of well-powered studies with strong designs, the degree to which menu labeling encourages lower calorie purchases and whether that translates to a healthier population is unclear. Although there is limited evidence that menu labeling affects calories purchased at fast-food restaurants, some evidence demonstrates that it lowers calories purchased at certain types of restaurants and in cafeteria settings. The limited data on modified calorie labels find that such labels can encourage lower-calorie purchases, but may not differ in effects relative to calorie labels alone. PMID:29045080

  4. LIMITED RESTAURANT SERVICE: WHITSUNTIDE WEEKEND

    2003-01-01

    Details of the arrangements to ensure the provision of a restaurant service during the Whitsuntide weekend are given below. On all the days indicated, hot meals will be served from 11h30 to 14h00 and 18h00 to 19h30. DATE RESTAURANT No. Opening times Saturday, June 7 1 08h00 - 21h00 2 and 3 closed Sunday, June 8 1 08h00 - 21h00 2 and 3 closed Monday, June 9 1 08h00 - 21h00 2 and 3 closed SATELLITE CAFETERIAS (Bldgs. 30, 40, 54) and the KIOSK will be closed on 7, 8 and 9 June.

  5. LIMITED RESTAURANT SERVICE: EASTER WEEKEND

    2003-01-01

    As Friday, April 18 and Monday, April 21, 2003 are CERN holidays, restaurants no. 1 (COOP : Bldg. 501- Meyrin) and no. 3 (AVENANCE : Bldg. 866 - Prévessin) will be closed and will remain so on Saturday and Sunday, April 19 - 20. They will reopen on Tuesday, April 22 at 7h00. During these four days, a limited service will be provided by restaurant no. 2 (DSR : Bldg. 504 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30.

  6. Feasibility of Workplace Health Promotion for Restaurant Workers, Seattle, 2012.

    Allen, Claire L; Hammerback, Kristen; Harris, Jeffrey R; Hannon, Peggy A; Parrish, Amanda T

    2015-10-08

    Restaurant workers are a large population at high risk for tobacco use, physical inactivity, and influenza. They are difficult to reach with health care interventions and may be more accessible through workplaces, yet few studies have explored the feasibility of workplace health promotion in this population. This study sought to identify barriers and facilitators to promotion of tobacco cessation, physical activity, and influenza vaccination in restaurants. Moderators conducted 7 focus groups, 3 with restaurant owners and managers, 2 with English-speaking workers, and 2 with Spanish-speaking workers. All groups were recorded, and recordings were transcribed and uploaded to qualitative-analysis software. Two researchers coded each transcript independently and analyzed codes and quotations for common themes. Seventy people from the restaurant industry participated. Barriers to workplace health promotion included smoking-break customs, little interest in physical activity outside of work, and misinformation about influenza vaccinations. Facilitators included creating and enforcing equitable break policies and offering free, on-site influenza vaccinations. Spanish-speakers were particularly amenable to vaccination, despite their perceptions of low levels of management support for health promotion overall. Owners required a strong business case to consider investing in long-term prevention for their employees. Tobacco cessation and influenza vaccinations are opportunities for health promotion among restaurant workers, whereas physical activity interventions face greater challenges. Promotion of equitable breaks, limited smoking-break policies, and free, on-site influenza vaccinations could improve health for restaurant workers, who often do not have health insurance. Workplace interventions may be particularly important for Hispanic workers who have additional access barriers.

  7. Trends in Sodium Content of Menu Items in Large Chain Restaurants in the U.S.

    Wolfson, Julia A; Moran, Alyssa J; Jarlenski, Marian P; Bleich, Sara N

    2018-01-01

    Consuming too much sodium is associated with increased risk for cardiovascular disease, and restaurant foods are a primary source of sodium. This study assessed recent trends in sodium content of menu items in U.S. chain restaurants. Data from 21,557 menu items in 66 top-earning chain restaurants available from 2012 to 2016 were obtained from the MenuStat project and analyzed in 2017. Generalized linear models were used to examine changes in calorie-adjusted, per-item sodium content of menu items offered in all years (2012-2016) and items offered in 2012 only compared with items newly introduced in 2013, 2014, 2015, and 2016. Overall, calorie-adjusted sodium content in newly introduced menu items declined by 104 mg from 2012 to 2016 (prestaurant type; sodium content, particularly for main course items, was high. Sodium declined by 83 mg in fast food restaurants, 19 mg in fast casual restaurants, and 163 mg in full service restaurants. Sodium in appetizer and side items newly introduced in 2016 increased by 266 mg compared with items on the menu in 2012 only (prestaurants. However, sodium content of core and new menu items remain high, and reductions are inconsistent across menu categories and restaurant types. Copyright © 2018 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  8. UOC Restaurant : gestió integral d'un restaurant

    Vidal Andrade, Marta

    2012-01-01

    Desenvolupament d'una aplicació amb Microsoft.net per la gestió d'un restaurant i de la seva plana web. Desarrollo de una aplicación con Microsoft.net para la gestión de un restaurante y de su página web.

  9. What's on the menu? A review of the energy and nutritional content of US chain restaurant menus.

    Wu, Helen W; Sturm, Roland

    2013-01-01

    The present study aimed to (i) describe the availability of nutrition information in major chain restaurants, (ii) document the energy and nutrient levels of menu items, (iii) evaluate relationships with restaurant characteristics, menu labelling and trans fat laws, and nutrition information accessibility, and (iv) compare energy and nutrient levels against industry-sponsored and government-issued nutrition criteria. Descriptive statistics and multivariate regression analysis of the energy, total fat, saturated fat, trans fat, sodium, carbohydrate and protein levels of 29 531 regular and 1392 children's menu items [corrected]. Energy and nutrition information provided on restaurant websites or upon request, and secondary databases on restaurant characteristics. The top 400 US chain restaurants by sales, based on the 2009 list of the Restaurants & Institutions magazine. Complete nutrition information was reported for 245 (61 %) restaurants. Appetizers had more energy, fat and sodium than all other item types. Children's menu specialty beverages had more fat, saturated fat and carbohydrates than comparable regular menu beverages. The majority of main entrées fell below one-third of the US Department of Agriculture's estimated daily energy needs, but as few as 3 % were also within limits for sodium, fat and saturated fat. Main entrées had significantly more energy, fat and saturated fat in family-style restaurants than in fast-food restaurants. Restaurants that made nutrition information easily accessible on websites had significantly lower energy, fat and sodium contents across menu offerings than those providing information only upon request. The paper provides a comprehensive view of chain restaurant menu nutrition prior to nationwide labelling laws. It offers baseline data to evaluate how restaurants respond after laws are implemented.

  10. Analysis of the Experience of a Virtual Learning Environment Integration Into a Biochemistry Course Offered to Undergraduate Students

    M.B. Espíndola

    2009-05-01

    Full Text Available As Information and Communication Technology (ICT becomes available in educational contexts, it is important that educators experiment different ways to deal with ICT tools in the teaching -learning process at the University basic sciences level. The challenge is to integrate ICT throughout the learning subjects in order to improve the quality of the learning process to students. This paper presents the results of an experience using a Virtual Learning Management System (VLMS, named Constructore, applied in the Biochemistry discipline at the Federal University of Rio de Janeiro (UFRJ for undergraduate medical students. Using Constructore, we developed a learning environment intended for integrating online activities and traditional course content. The course was focused on the integration of energy-yielding metabolism, exploring  metabolic adaptations in different physiological or pathological states such as starvation, diabetes and exercise. The course environment was structured with three modules, each of them presenting problem-based exercises to be answered after retrieving rele vant information in original scientific articles. Based on the analysis of  a semi-open questionnaire, the results provided evidence that the virtual environment stimulated students to critically read relevant scientific articles and to acquire skills to build and to integrate their knowledge through content association.

  11. Service Quality Assessment of an Airport Restaurants Using Important Performance Analyze

    Aslı Albayrak

    2014-01-01

    In today’s, because of some reasons such as increase in disposable income, urbanization and decreasing time due to the education and work increase number of people eating in restaurants and depend ofthis,number of restaurant has increased with every passing day. That’s why ıt’s vitally important for a restaurant to meet the demands and expectations of customers and offer quality service for the survival. Therefore, the aim of this study was to identify gap between cus...

  12. Seashell specialties and food handling in Slovene Istria restaurants

    Tamara POKLAR VATOVEC

    2015-11-01

    Full Text Available The purpose of the research was to evaluate the offer of seashell specialties in Slovene Istria restaurants, and to assess food safety knowledge (gained through formal and informal education as well as to assess the behaviour of food handlers in preparing shell dishes. A self-administered questionnaire was designed that included four sections: a demographic section, a general section, a restaurant menu offer, and a food safety section related to preparation of seashell specialties. Seashell specialties were offered in 41 restaurants, of which the employed food handlers 24 attended formal education and 17 informal education. Seashells specialties and seashell menus are commonly part of the culinary and gastronomic specialties along the Slovene coast, with the most frequently offered main dish being “Blue Mussels alla Busara”. Results the questionnaire indicated poor food safety knowledge and poor behaviour regardless of the (informal education of those who prepared the dishes. We propose that formal education for catering workers preparing shell dishes should be much more emphasized.

  13. Restaurant No. 1 fully renovated

    2007-01-01

    The Restaurant No. 1 team. After several months of patience and goodwill on the part of our clients, we are delighted to announce that the major renovation work which began in September 2006 has now been completed. From 21 May 2007 we look forward to welcoming you to a completely renovated restaurant area designed with you in mind. The restaurant team wishes to thank all its clients for their patience and loyalty. Particular attention has been paid in the new design to creating a spacious serving area and providing a wider choice of dishes. The new restaurant area has been designed as an open-plan space to enable you to view all the dishes before making your selection and to move around freely from one food access point to another. It comprises user-friendly areas that fully comply with hygiene standards. From now on you will be able to pick and choose to your heart's content. We invite you to try out wok cooking or some other speciality. Or select a pizza or a plate of pasta with a choice of two sauces fr...

  14. Sustainable restaurants: A research agenda

    Research in Hospitality Management is co-published by NISC (Pty) Ltd and Routledge, Taylor & Francis Group. Copyright © The ... discussed several concepts for sustainable restaurants. Teng, .... using the MOA model in a case study they are performing into .... We propose a research strategy for three fields of research.

  15. RESTAURANT RESERVATION MANAGEMENT CONSIDERING TABLE COMBINATION

    Qing Miao

    Full Text Available ABSTRACT This paper presents a case study of table reservation practice for restaurant business within Walt Disney World. A unique feature here is to consider table combination to capture revenue potentials from different party sizes and at different time periods. For example, a party of large size can be served by combining two or more small tables. A mixed integer programming (MIP model is developed to make the reservation recommendation. We propose a rolling horizon reservation policy such that the value of a particular table is periodically evaluated and updated. This is a typical revenue management method in the airlines and other industries, the essence of which is to compare the future expected revenue with a currently offered price. Using historical data, numerical test shows a significant revenue improvement potential from our proposed model.

  16. Innovations in the restaurant industry: An exploratory study

    Ivkov Milan

    2016-01-01

    Full Text Available This paper tends to identify managers' current innovation activities and attitudes, and also perceptions of what might become future trends and the prospective course in the restaurant industry. Additionally, this paper analyses linkage between sociodemographic profile of managers and a type of innovation they prefer/apply. Full service casual dining restaurant managers from three different countries were interviewed in order to examine their attitudes towards innovations, and to reveal their perceptions of future trends. ANOVA was used to reveal differences between managers' attitudes towards the area of innovation. The results of qualitative study highlight five areas of innovation that could help managers create value based service and increase competitiveness. It is found that age, education level and experience of the restaurant managers affect the innovation type they apply. Additionally, this paper is the first to examine the linkage between socio-demographic profile of restaurant managers and a type of innovation they apply. It offers useful guidelines for hospitality managers.

  17. Chinese restaurant syndrome

    Balachandran C; Srinivas C; Shenoy S

    1991-01-01

    A 24-year-old Chinese student with history of recurrent attacks of flushing with burning and dryness of face of 4 years duration showed exacerbation of the symptoms after oral provocation with 1 mg of Chinese salt. Patient was treated with 50 mg pyridoxine daily and restriction of the Chinese salt in diet with moderate improvement.

  18. Chinese restaurant syndrome

    Balachandran C

    1991-01-01

    Full Text Available A 24-year-old Chinese student with history of recurrent attacks of flushing with burning and dryness of face of 4 years duration showed exacerbation of the symptoms after oral provocation with 1 mg of Chinese salt. Patient was treated with 50 mg pyridoxine daily and restriction of the Chinese salt in diet with moderate improvement.

  19. Determinação do perfil dos usuários e da composição química e nutricional da alimentação oferecida no restaurante universitário da Universidade Estadual Paulista, Araraquara, Brasil Determination of the users' profile and of the chemical and nutritional composition of the meals offered at the university restaurant of the "Universidade Estadual Paulista", Araraquara, Brazil

    Maria Arlene FAUSTO

    2001-12-01

    Full Text Available Este estudo teve como objetivos determinar o perfil e o estado nutricional da clientela e a composição química e nutricional das refeições oferecidas no restaurante universitário da Universidade Estadual Paulista de Araraquara, Brasil. Realizou-se a determinação química do teor de proteínas, lipídios, carboidratos, fibra, cinzas e umidade de amostras das refeições fornecidas. A amostra populacional foi constituída de 403 usuários (212 mulheres e 191 homens. Em relação ao perfil do usuário, constatou-se que 82,60% encontravam-se na faixa etária de 18 a 25 anos e 75,44% dos indivíduos apresentaram índice de massa corporal dentro da faixa de normalidade. Em média, as refeições continham 4,74% de proteínas, 10,84% de lipídeos, 24,32% de carboidratos, 3,30% de fibras, 1,00% de cinzas e 55,00% de umidade. Os dados mostraram que as refeições do restaurante universitário continham excesso de proteínas e de energia e que se faz necessário realizar ajustes na sua composição para adequá-la ao perfil da clientela atendida.This study aimed at determining the clientele's profile and nutritional status and the chemical composition of the meals offered at the university restaurant of University Estadual Paulista, Araraquara, Brazil. For checking these aspects, the study carried out the chemical determination of the content of proteins, lipids, carbohydrates, dietary fiber, ashes and humidity of meals samples. The population sample was comprised of 403 users (212 women and 191 men. Regarding the users' profile, it was verified that 82.6% were in the age group of 18 to 25 years and 75.44% of the individuals showed body mass index (BMI within the range of normality. On average, the meals contained 4.74% of proteins, 10.84% of lipids, 24.32% of carbohydrates, 3.30% of fibers, 1.00% of ashes and 55.00% of humidity. The data showed that the University Restaurant meals contained proteins and calories in excess. Therefore, it is

  20. Restauration contemporaine, restauration de l’Art contemporain

    Anne van Grevenstein-Kruse

    2009-08-01

    Full Text Available MVB : Vous avez été l’instigatrice et la directrice d’un établissement réputé dans le monde de la conservation-restauration, le Stichting Restauratie Atelier Limburg (SRAL. Voudriez-vous nous le présenter ?AVG : Le SRAL est un institut d’études et de recherches subsidié par le gouvernement provincial du Limbourg aux Pays-Bas.  Il s’est fixé pour but l’aide à la préservation de l’héritage culturel des Pays-Bas, et propose un ensemble de services liés à la conservation-restauration, de même qu...

  1. Restauration et non-restauration en art contemporain,

    Catherine Defeyt

    2009-04-01

    Full Text Available La conservation-restauration se doit d’être en phase avec la production artistique contemporaine, qu’il s’agisse des matériaux utilisés ou des idées véhiculées. Au risque d’ébranler certains principes adaptés aux œuvres dites classiques, des questions de fond émanant du caractère ontologique et polymorphique de l’art contemporain méritent d’être débattues. A ce titre,  les actes des journées d’études, Du refus de l’impossibilité de la restauration, Ecole supérieure des Beaux-Arts de Tours, 14...

  2. Food marketing to children through toys: response of restaurants to the first U.S. toy ordinance.

    Otten, Jennifer J; Hekler, Eric B; Krukowski, Rebecca A; Buman, Matthew P; Saelens, Brian E; Gardner, Christopher D; King, Abby C

    2012-01-01

    On August 9, 2010, Santa Clara County CA became the first U.S. jurisdiction to implement an ordinance that prohibits the distribution of toys and other incentives to children in conjunction with meals, foods, or beverages that do not meet minimal nutritional criteria. Restaurants had many different options for complying with this ordinance, such as introducing more healthful menu options, reformulating current menu items, or changing marketing or toy distribution practices. To assess how ordinance-affected restaurants changed their child menus, marketing, and toy distribution practices relative to non-affected restaurants. Children's menu items and child-directed marketing and toy distribution practices were examined before and at two time points after ordinance implementation (from July through November 2010) at ordinance-affected fast-food restaurants compared with demographically matched unaffected same-chain restaurants using the Children's Menu Assessment tool. Affected restaurants showed a 2.8- to 3.4-fold improvement in Children's Menu Assessment scores from pre- to post-ordinance with minimal changes at unaffected restaurants. Response to the ordinance varied by restaurant. Improvements were seen in on-site nutritional guidance; promotion of healthy meals, beverages, and side items; and toy marketing and distribution activities. The ordinance appears to have positively influenced marketing of healthful menu items and toys as well as toy distribution practices at ordinance-affected restaurants, but did not affect the number of healthful food items offered. Copyright © 2012 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  3. Why eat at fast-food restaurants: reported reasons among frequent consumers.

    Rydell, Sarah A; Harnack, Lisa J; Oakes, J Michael; Story, Mary; Jeffery, Robert W; French, Simone A

    2008-12-01

    A convenience sample of adolescents and adults who regularly eat at fast-food restaurants were recruited to participate in an experimental trial to examine the effect of nutrition labeling on meal choices. As part of this study, participants were asked to indicate how strongly they agreed or disagreed with 11 statements to assess reasons for eating at fast-food restaurants. Logistic regression was conducted to examine whether responses differed by demographic factors. The most frequently reported reasons for eating at fast-food restaurants were: fast food is quick (92%), restaurants are easy to get to (80%), and food tastes good (69%). The least frequently reported reasons were: eating fast food is a way of socializing with family and friends (33%), restaurants have nutritious foods to offer (21%), and restaurants are fun and entertaining (12%). Some differences were found with respect to the demographic factors examined. It appears that in order to reduce fast-food consumption, food and nutrition professionals need to identify alternative quick and convenient food sources. As motivation for eating at fast-food restaurants appears to differ somewhat by age, sex, education, employment status, and household size, tailored interventions could be considered.

  4. The Learning Outcomes of Students Meeting Their International Dimension Requirement through Courses Offered in a College of Agriculture: Did Student Learning Differ Depending on Mode of Instruction Delivery?

    Moriba, Samba; Edwards, M. Craig

    2013-01-01

    Many online courses have been developed in an effort to meet the needs of students who are either unable or less inclined to attend face-to-face classes. The College of Agricultural Sciences and Natural Resources (CASNR) at Oklahoma State University has been preparing its students to attain international awareness and become globally competent…

  5. Healthier side dishes at restaurants: an analysis of children's perspectives, menu content, and energy impacts.

    Anzman-Frasca, Stephanie; Dawes, Franciel; Sliwa, Sarah; Dolan, Peter R; Nelson, Miriam E; Washburn, Kyle; Economos, Christina D

    2014-07-04

    Children consume restaurant-prepared foods at high rates, suggesting that interventions and policies targeting consumption of these foods have the potential to improve diet quality and attenuate excess energy intake. One approach to encouraging healthier dietary intake in restaurants is to offer fruits and vegetables (FV) as side dishes, as opposed to traditional, energy-dense accompaniments like French fries. The aims of the current study were to examine: children's views about healthier side dishes at restaurants; current side dish offerings on children's menus at leading restaurants; and potential energy reductions when substituting FV side dishes in place of French fries. To investigate children's attitudes, a survey was administered to a nationally representative sample of U.S. 8- to 18-year-olds (n = 1178). To examine current side dish offerings, children's menus from leading quick service (QSR; n = 10) and full service restaurant chains (FSR; n = 10) were analyzed. Energy reductions that could result from substituting commonly-offered FV side dishes for French fries were estimated using nutrition information corresponding to the children's menu items. Two-thirds of children reported that they would not feel negatively about receiving FV sides instead of French fries with kids' meals. Liking/taste was the most common reason that children gave to explain their attitudes about FV side dishes. Nearly all restaurants offered at least 1 FV side dish option, but at most restaurants (60% of QSR; 70% of FSR), FV sides were never served by default. Substituting FV side dishes for French fries yielded an average estimated energy reduction of at least 170 calories. Results highlight some healthy trends in the restaurant context, including the majority of children reporting non-negative attitudes about FV side dishes and the consistent availability of FV side dish options at leading QSR and FSR. Yet the minority of restaurants offer these FV sides by default

  6. Innovation in Swedish Restaurant Franchises

    Loikkanen, Jenny; Mazura, Jekaterina; Schrader, Jelena

    2015-01-01

    Background – The franchising industry in Sweden has experienced a vast growth in the recent years, and it makes up a significant part of the Swedish economy. The restaurant industry accounts for a large amount of the Swedish franchises. Due to the dynamic business environment today, companies need to increasingly strive for improvement in order to sustain their competitive advantage and to enhance their performance. Innovation may be required, and franchises are no exceptions. However, due to...

  7. Proximity of fast-food restaurants to schools and adolescent obesity.

    Davis, Brennan; Carpenter, Christopher

    2009-03-01

    We examined the relationship between fast-food restaurants near schools and obesity among middle and high school students in California. We used geocoded data (obtained from the 2002-2005 California Healthy Kids Survey) on over 500,000 youths and multivariate regression models to estimate associations between adolescent obesity and proximity of fast-food restaurants to schools. We found that students with fast-food restaurants near (within one half mile of) their schools (1) consumed fewer servings of fruits and vegetables, (2) consumed more servings of soda, and (3) were more likely to be overweight (odds ratio [OR] = 1.06; 95% confidence interval [CI] = 1.02, 1.10) or obese (OR = 1.07; 95% CI = 1.02, 1.12) than were youths whose schools were not near fast-food restaurants, after we controlled for student- and school-level characteristics. The result was unique to eating at fast-food restaurants (compared with other nearby establishments) and was not observed for another risky behavior (smoking). Exposure to poor-quality food environments has important effects on adolescent eating patterns and overweight. Policy interventions limiting the proximity of fast-food restaurants to schools could help reduce adolescent obesity.

  8. Restaurant 2 goes Cordon Bleu

    2007-01-01

    The Domaine de Chouilly. Who said fine cuisine was too expensive? For a whole week between the 19th and 23rd February you will have the opportunity to enjoy gastronomic delights a short walk away from your office for only 17 CHF. The Chef and his colleagues from the famous Chateauvieux restaurant at the Domaine de Chouilly will be coming to Restaurant No. 2 to prepare a different gastronomic delight each day and will bring with them their own ingredients, equipment and even their own crockery! The list of fare is mouthwatering: Limousin lamb filet au gratin served with two-olive tapenade, and filet of char served with dill and candied lemon are just two of the delicious dishes on the week's menu. Restaurant No. 2 has rustled up another innovation: at the beginning of March it will be starting a pasta serving area on the ground floor called 'The Olivetto Corner'. 'The Corner is designed for customers who don't have much time and for those who like their pasta al dente,' explains Jean-Marie Fornerod, who mana...

  9. What Surgical Education the Speciality Offers? Perception of Role of Oral and Maxillofacial Surgery by 1200 Healthcare Professionals, Students and the General Public in Hyderabad, India.

    Vadepally, Ashwant Kumar; Sinha, Ramen

    2018-06-01

    To investigate the perception of Oral and maxillofacial surgery by healthcare professionals, students and general public. A questionnaire form was created that listed ten clinical situations, and given by hand to 1200 individuals, divided into six groups: group 1, medical professionals; group 2, Specialties of dentistry; group 3, general dentists; group 4, medical students; group 5, dental students; and group 6, general public, each comprising 200 individuals. Respondents were asked to indicate who they would expect to treat them if they had one of the specified conditions listed in the questionnaire. We present the results and current awareness levels of this simple questionnaire. The present study addresses the common issue raised by many authors, 'What surgical education the speciality offers?' especially to medical professionals, medical students and general public to enhance an appropriate referral. Most of the respondents in groups 2, 3 and 5 agreed that specific conditions listed in the questionnaire were within the domain of oral and maxillofacial surgery, but such response was not seen in groups 1, 4 and 6 ( p  oral and maxillofacial surgery was found to be 50.2%. The onus of creating and improving the awareness and perception of our specialty lies on oral and maxillofacial surgeon. Unified efforts at individual as well as global level will help achieve this goal.

  10. Quality of gourmand products and services and modern trends in restaurant industry

    Ćirić Nata

    2014-01-01

    Full Text Available Improving Hotel offers by introducing different contents and services (swimming pools, bars, conference rooms, specialized restaurants, diverse and attractive cuisine, with strategic and holistic approach to the hotel - tourist activities, can lead to increased tourist traffic and tourist spending. The modern touristic demand is very critical and sophisticated, particularly in the terms of content and new culinary trends. Religious customs, traditions and different ways of living, vegetarianism, organic food, healthy food, slow food etc., determine the specific consciousness of the choice of foods and nutrition for many tourists. The restaurants known for their fine gastronomy and service are in a stronger competitive position than restaurants that do not keep the continuity of high quality products and services. Creating a restaurant with an organic, macrobiotic or vegetarian food can be a significant form of marketing strategy aim to establish a superior quality catering industry products and achievement of competitive advantage in that respect.

  11. Restaurant Management System Over Private Network

    Amanat Dhillon

    2017-08-01

    Full Text Available Restaurant Management System over Private Network is an automated business environment which allows restaurants to reduce operational costs increase efficiency of business improve customer satisfaction cut down labour costs decrease order processing time and provide better Quality-of-ServiceQ-S. This system manages a digital menu allowing the customers to place orders easily. Authentication fields for employees enable better administration of the restaurant. The whole restaurant is integrated into one private network thereby improving security and eliminating the need for a constant internet connection.

  12. Healthier Children's Meals in Restaurants: An Exploratory Study to Inform Approaches That Are Acceptable Across Stakeholders.

    Anzman-Frasca, Stephanie; Folta, Sara C; Glenn, Meaghan E; Jones-Mueller, Anita; Lynskey, Vanessa M; Patel, Anjali A; Tse, Lisa L; Lopez, Nanette V

    2017-04-01

    Assess parents', children's, and restaurant executives' perspectives on children's meals in restaurants. Cross-sectional. Parents and children completed predominantly quantitative surveys at 4 quick- and full-service restaurant locations. Telephone interviews were conducted with executives representing additional restaurants. Parents (n = 59) and their first- through fourth-grade children (n = 58); executives (n = 4). Parent/child perspectives on child meal selection and toy incentives in restaurants; executives' views on kids' meals and barriers to supplying healthier kids' meals. Frequencies, thematic analysis. A total of 63% of children ordered from children's menus, 8% of whom ordered healthier kids' meals. Half of parents reported that children determined their own orders. Taste was the most common reason for children's meal choices. Most (76%) children reported visiting the restaurant previously; 64% of them placed their usual order. Parents' views on toy incentives were mixed. Themes from executive interviews highlighted factors driving children's menu offerings, including children's habits and preferences and the need to use preexisting pantry items. Executives described menu changes as driven by profitability, consumer demand, regulation, and corporate social responsibility. Findings can inform the development of restaurant interventions that are effective in promoting healthier eating and are acceptable to parents, children, and restaurant personnel. Copyright © 2016 Society for Nutrition Education and Behavior. All rights reserved.

  13. How major restaurant chains plan their menus: the role of profit, demand, and health.

    Glanz, Karen; Resnicow, Ken; Seymour, Jennifer; Hoy, Kathy; Stewart, Hayden; Lyons, Mark; Goldberg, Jeanne

    2007-05-01

    Increased away-from-home eating is associated with lower diet quality, and may contribute to the increasing prevalence of overweight and obesity. Healthier food choices in restaurants may help mitigate the rise in obesity and improve diet quality. This study sought to understand the views of executives at major U.S. restaurant chains regarding the process, motivation for, and challenges of offering healthier options on their menus. The Healthy Menu Study used in-depth structured telephone interviews with 41 senior menu development and marketing executives at leading casual dining and fast-food restaurant chains. The interview guide covered menu trends, influences on introduction and continuation of new menu items, and barriers to adding healthy foods. Data analysis included tabulation of responses, identification of themes, and examination of subgroup differences. Growing sales and increasing profits are the most important considerations, mentioned by 61% of respondents; health and nutrition were noted as important by 21%. Restaurants may try to avoid losing groups with a "health seeker" by offering healthier foods (low in fat and calories, more fruits and vegetables) (27% of chains), but operators believe demand for healthier foods is not widespread. Additional obstacles to including healthier menu items are short shelf life of produce (46%), increased preparation time, low sales, and high labor costs. Not surprisingly, profit margins are the primary determinants of why restaurants do or do not add and continue to serve healthier food options. Without an increase in consumer demand, it is unlikely the restaurant industry will increase their offering of healthy food choices. Insight into the restaurant industry perspective is important for developing promising strategies to encourage healthier eating patterns.

  14. Amuse Restaurant Lunch Menu 2017

    Amuse Restaurant

    2017-01-01

    Since opening, Amuse Restaurant has garnered rave reviews from the Country’s most trusted and renowned food critics. Praise has flowed for Conor’s individual style of cooking, which brings Asian flavours, namely Japanese, to modern French cuisine. The menu focuses mainly on tasting menus as it is the best way to experience this kind of food, however there is a three course set menu available Tuesday to Thursday for mid week dining. The lunch menu is a three course affair with the option of a ...

  15. Amuse Restaurant Wine List 2017

    Amuse Restaurant

    2017-01-01

    Since opening, Amuse Restaurant has garnered rave reviews from the Country’s most trusted and renowned food critics. Praise has flowed for Conor’s individual style of cooking, which brings Asian flavours, namely Japanese, to modern French cuisine. The menu focuses mainly on tasting menus as it is the best way to experience this kind of food, however there is a three course set menu available Tuesday to Thursday for mid week dining. The lunch menu is a three course affair with the option of a ...

  16. Amuse Restaurant Set Lunch 2017

    Amuse Restaurant

    2017-01-01

    Since opening, Amuse Restaurant has garnered rave reviews from the Country’s most trusted and renowned food critics. Praise has flowed for Conor’s individual style of cooking, which brings Asian flavours, namely Japanese, to modern French cuisine. The menu focuses mainly on tasting menus as it is the best way to experience this kind of food, however there is a three course set menu available Tuesday to Thursday for mid week dining. The lunch menu is a three course affair with the option of a ...

  17. Amuse Restaurant Spring Menu 2017

    Amuse Restaurant

    2017-01-01

    Since opening, Amuse Restaurant has garnered rave reviews from the Country’s most trusted and renowned food critics. Praise has flowed for Conor’s individual style of cooking, which brings Asian flavours, namely Japanese, to modern French cuisine. The menu focuses mainly on tasting menus as it is the best way to experience this kind of food, however there is a three course set menu available Tuesday to Thursday for mid week dining. The lunch menu is a three course affair with the option of a ...

  18. Economic effect of restaurant smoking restrictions on restaurant business in Massachusetts, 1992 to 1998.

    Bartosch, William J; Pope, G C

    2002-06-01

    To determine if restaurant business declines or improves after the implementation of restrictive restaurant smoking policies. Analysis used a pre/post-quasi-experimental design that compared town meals tax receipts before and after the imposition of highly restrictive restaurant smoking policies in adopting versus non-adopting communities. The effect of restaurant smoking policies was estimated using a fixed effects regression model, entering a panel of 84 months of data for the 239 towns in the study. A separate model estimated the effect of restaurant smoking policies on establishments that served alcohol. Change in the trend in meals tax revenue (adjusted for population) following the implementation of highly restrictive restaurant smoking policies. The local adoption of restrictive restaurant smoking policies did not lead to a measurable deviation from the strong positive trend in revenue between 1992 and 1998 that restaurants in Massachusetts experienced. Controlling for other less restrictive restaurant smoking policies did not change this finding. Similar results were found for only those establishments that served alcoholic beverages. Highly restrictive restaurant smoking policies do not have a significant effect on a community's level of meal receipts, indicating that claims of community wide restaurant business decline under such policies are unwarranted.

  19. Living in the United States. A Brief Introduction to the Culture for Visitors, Students and Business Travelers.

    Hawkinson, Anni; Clark, Raymond C.

    The guide provides a brief introduction to the culture and language of the United States, and is designed for visitors, students, and business travelers. It offers practical information on various aspects of daily living, including: money and banks; food; restaurants; drinking and smoking laws; hotels; postal and telecommunications services;…

  20. Promoting Influenza Vaccination to Restaurant Employees.

    Graves, Meredith C; Harris, Jeffrey R; Hannon, Peggy A; Hammerback, Kristen; Parrish, Amanda T; Ahmed, Faruque; Zhou, Chuan; Allen, Claire L

    2016-09-01

    To evaluate an evidence-based workplace approach to increasing adult influenza vaccination levels applied in the restaurant setting We implemented an intervention and conducted a pre/post analysis to determine effect on vaccination. Eleven Seattle-area restaurants. Restaurants with 25+ employees speaking English or Spanish and over 18 years. Restaurants received influenza vaccination promotion materials, assistance arranging on-site vaccination events, and free influenza vaccinations for employees. Pre/post employee surveys of vaccination status with direct observation and employer interviews to evaluate implementation. We conducted descriptive analysis of employee survey data and performed qualitative analysis of implementation data. To assess intervention effect, we used a mixed-effects logistic regression model with a restaurant-specific random effect. Vaccination levels increased from 26% to 46% (adjusted odds ratio 2.33, 95% confidence interval 1.69, 3.22), with 428 employees surveyed preintervention, 305 surveyed postintervention, and response rates of 73% and 55%, respectively. The intervention was effective across subgroups, but there were restaurant-level differences. An access-based workplace intervention can increase influenza vaccination levels in restaurant employees, but restaurant-level factors may influence success. © 2016 by American Journal of Health Promotion, Inc.

  1. Consumentenonderzoek in het Restaurant van de Toekomst

    Wijk, de R.A.; Gorselink, M.; Steenbekkers, L.P.A.; Wabeke, M.; Thomasson, T.

    2010-01-01

    Miljoenen mensen lunchen dagelijks op hun werk. Over bijvoorbeeld motieven bij de keuze van maaltijdcomponenten, de invloed van de inrichting van het restaurant of variaties in het assortiment op dit keuzegedrag is weinig tot niets bekend. In het Restaurant van de Toekomst doet de Consumer Science

  2. Survey of restaurants regarding smoking policies.

    Williams, Alcia; Peterson, Elizabeth; Knight, Susan; Hiller, Marc; Pelletier, Andrew

    2004-01-01

    The New Hampshire Indoor Smoking Act was implemented in 1994 to protect the public's health by regulating smoking in enclosed places. A survey was conducted of New Hampshire restaurants to determine smoking policies, to determine restaurant characteristics associated with smoking policies, and to evaluate compliance with the Indoor Smoking Act. A list of New Hampshire restaurants was obtained from a marketing firm. Establishments were selected randomly until 400 had completed a 22-question telephone survey. Forty-four percent of restaurants permitted smoking. Characteristics positively associated with permitting smoking were being a non-fast-food restaurant, selling alcohol, selling tobacco, and having greater than the median number of seats. Of restaurants permitting smoking, 96.1% had a designated smoking area, 87.0% had a ventilation system to minimize secondhand smoke, 83.6% had a physical barrier between smoking and nonsmoking areas, and 53.1% exhibited signs marking the smoking area. Forty percent of restaurants permitting smoking met all four requirements of the Indoor Smoking Act. Smoking policies differ, by type of restaurant. Compliance with the Indoor Smoking Act is low.

  3. Nutrition labeling and value size pricing at fast-food restaurants: a consumer perspective.

    O'Dougherty, Maureen; Harnack, Lisa J; French, Simone A; Story, Mary; Oakes, J Michael; Jeffery, Robert W

    2006-01-01

    This pilot study examined nutrition-related attitudes that may affect food choices at fast-food restaurants, including consumer attitudes toward nutrition labeling of fast foods and elimination of value size pricing. A convenience sample of 79 fast-food restaurant patrons aged 16 and above (78.5% white, 55% female, mean age 41.2 [17.1]) selected meals from fast-food restaurant menus that varied as to whether nutrition information was provided and value pricing included and completed a survey and interview on nutrition-related attitudes. Only 57.9% of participants rated nutrition as important when buying fast food. Almost two thirds (62%) supported a law requiring nutrition labeling on restaurant menus. One third (34%) supported a law requiring restaurants to offer lower prices on smaller instead of bigger-sized portions. This convenience sample of fast-food patrons supported nutrition labels on menus. More research is needed with larger samples on whether point-of-purchase nutrition labeling at fast-food restaurants raises perceived importance of nutrition when eating out.

  4. Service Quality Assessment of an Airport Restaurants Using Important Performance Analyze

    Aslı Albayrak

    2014-09-01

    Full Text Available In today’s, because of some reasons such as increase in disposable income, urbanization and decreasing time due to the education and work increase number of people eating in restaurants and depend ofthis,number of restaurant has increased with every passing day. That’s why ıt’s vitally important for a restaurant to meet the demands and expectations of customers and offer quality service for the survival. Therefore, the aim of this study was to identify gap between customers’ demands and expectation and correspondingly service quality in Turkish airline restaurants.Eight fast food restaurants in Istanbul Atatürk Airline were selected for this study. Questionnaires were used to collect data and 321 airline restaurant costumer responded to the questionnaire distributed between the months of February and May in 2014. For data analysis, frequency tables and t test were used. According to the results, when customers identify some service quality dimensions are sufficient, they identify other service quality dimensions inadequate.

  5. Official CERN holidays | Restaurant opening hours

    2013-01-01

    Please note that the CERN Restaurants will have the following opening hours during the upcoming holidays: Restaurant #1 will be open from 7 a.m. to 11 p.m. on Wednesday 1 May, Thursday 9 May (Ascension Thursday) and Monday 20 May (Pentecost) - on Friday 10 May the restaurant will be open at the usual times. Restaurant #2 will be closed over the 3 official CERN holidays, but will be open on Friday 10 May at the usual times (brasserie will be closed). Restaurant #3 will be closed over the 3 official CERN holidays, as well as Friday 10 May.

  6. Making Restaurant No. 1 greener

    Roberto Cantoni

    2010-01-01

    The extension of a section of the terrace of Restaurant No. 1, which was part of the infrastructure consolidation programme that began in April 2009, will be completed at the end of this year. The new terrace will have an area of 1770 m² (compared with 1650 m²  today) and will stretch the length of the restaurant extension.   The new building is a striking example of the use of renewable energies, comprising high-performance photovoltaic panels with an innovative sealing system integrated in the roof that cope particularly well with low amounts of sun. The electric cables and connections of each module are hidden and integrated in the roof, giving it a uniform appearance. The roof comprises two rows of 12 modules, each measuring 11.6 m². Their total annual energy production capacity is around 14 MWh. By comparison, the building's estimated annual energy consumption is 98 MWh, depending on the conditions of use.

  7. Trends in Nutrient Content of Children's Menu Items in U.S. Chain Restaurants.

    Moran, Alyssa J; Block, Jason P; Goshev, Simo G; Bleich, Sara N; Roberto, Christina A

    2017-03-01

    Restaurant food is widely consumed by children and is associated with poor diet quality. Although many restaurants have made voluntary commitments to improve the nutritional quality of children's menus, it is unclear whether this has led to meaningful changes. Nutrients in children's menu items (n=4,016) from 45 chain restaurants were extracted from the nutrition information database MenuStat. Bootstrapped mixed linear models estimated changes in mean calories, saturated fat, and sodium in children's menu items between 2012 and 2013, 2014, and 2015. Changes in nutrient content of these items over time were compared among restaurants participating in the Kids LiveWell initiative and non-participating restaurants. Types of available children's beverages were also examined. Data were analyzed in 2016. There was a significant increase in mean beverage calories from 2012 to 2013 (6, 95% CI=0.8, 10.6) and from 2012 to 2014 (11, 95% CI=3.7, 18.3), but no change between 2012 and 2015, and no differences in nutrient content of other items over time. Restaurants participating in Kids LiveWell reduced entrée calories between 2012 and 2013 (-24, 95% CI= -40.4, -7.2) and between 2012 and 2014 (-40, 95% CI= -68.1, -11.4) and increased side dish calories between 2012 and 2015 (49, 95% CI=4.6, 92.7) versus non-participating restaurants. Sugar-sweetened beverages consistently constituted 80% of children's beverages, with soda declining and flavored milks increasing between 2012 and 2015. Results suggest little progress toward improving nutrition in children's menu items. Efforts are needed to engage restaurants in offering healthful children's meals. Copyright © 2016 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  8. Child-directed marketing inside and on the exterior of fast food restaurants.

    Ohri-Vachaspati, Punam; Isgor, Zeynep; Rimkus, Leah; Powell, Lisa M; Barker, Dianne C; Chaloupka, Frank J

    2015-01-01

    Children who eat fast food have poor diet and health outcomes. Fast food is heavily marketed to youth, and exposure to such marketing is associated with higher fast food consumption. To examine the extent of child-directed marketing (CDM) inside and on the exterior of fast food restaurants. Data were collected from 6,716 fast food restaurants located in a nationally representative sample of public middle- and high-school enrollment areas in 2010, 2011, and 2012. CDM was defined as the presence of one or more of seven components inside or on the exterior of the restaurant. Analyses were conducted in 2014. More than 20% of fast food restaurants used CDM inside or on their exterior. In multivariate analyses, fast food restaurants that were part of a chain, offered kids' meals, were located in middle- (compared to high)-income neighborhoods, and in rural (compared to urban) areas had significantly higher odds of using any CDM; chain restaurants and those located in majority black neighborhoods (compared to white) had significantly higher odds of having an indoor display of kids' meal toys. Compared to 2010, there was a significant decline in use of CDM in 2011, but the prevalence increased close to the 2010 level in 2012. CDM inside and on the exterior of fast food restaurants is prevalent in chain restaurants; majority black communities, rural areas, and middle-income communities are disproportionately exposed. The fast food industry should limit children's exposure to marketing that promotes unhealthy food choices. Copyright © 2015 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  9. Trends in Nutrient Content of Children's Menu Items in U.S. Chain Restaurants

    Moran, Alyssa J.; Block, Jason P.; Goshev, Simo G.; Bleich, Sara N.; Roberto, Christina A.

    2017-01-01

    Introduction Restaurant food is widely consumed by children and is associated with poor diet quality. Although many restaurants have made voluntary commitments to improve the nutritional quality of children's menus, it is unclear whether this has led to meaningful changes. Methods Nutrients in children's menu items (n=4,016) from 45 chain restaurants were extracted from the nutrition information database MenuStat. Bootstrapped mixed linear models estimated changes in mean calories, saturated fat, and sodium in children's menu items between 2012 and 2013, 2014, and 2015. Changes in nutrient content of these items over time were compared among restaurants participating in the Kids LiveWell initiative and non-participating restaurants. Types of available children's beverages were also examined. Data were analyzed in 2016. Results There was a significant increase in mean beverage calories from 2012 to 2013 (6, 95% CI=0.8, 10.6) and from 2012 to 2014 (11, 95% CI=3.7, 18.3), but no change between 2012 and 2015, and no differences in nutrient content of other items over time. Restaurants participating in Kids LiveWell reduced entrée calories between 2012 and 2013 (−24, 95% CI= −40.4, −7.2) and between 2012 and 2014 (−40, 95% CI= −68.1, −11.4) and increased side dish calories between 2012 and 2015 (49, 95% CI=4.6, 92.7) versus non-participating restaurants. Sugar-sweetened beverages consistently constituted 80% of children's beverages, with soda declining and flavored milks increasing between 2012 and 2015. Conclusions Results suggest little progress toward improving nutrition in children's menu items. Efforts are needed to engage restaurants in offering healthful children's meals. PMID:28089130

  10. Noise in restaurants: levels and mathematical model.

    To, Wai Ming; Chung, Andy

    2014-01-01

    Noise affects the dining atmosphere and is an occupational hazard to restaurant service employees worldwide. This paper examines the levels of noise in dining areas during peak hours in different types of restaurants in Hong Kong SAR, China. A mathematical model that describes the noise level in a restaurant is presented. The 1-h equivalent continuous noise level (L(eq,1-h)) was measured using a Type-1 precision integral sound level meter while the occupancy density, the floor area of the dining area, and the ceiling height of each of the surveyed restaurants were recorded. It was found that the measured noise levels using Leq,1-h ranged from 67.6 to 79.3 dBA in Chinese restaurants, from 69.1 to 79.1 dBA in fast food restaurants, and from 66.7 to 82.6 dBA in Western restaurants. Results of the analysis of variance show that there were no significant differences between means of the measured noise levels among different types of restaurants. A stepwise multiple regression analysis was employed to determine the relationships between geometrical and operational parameters and the measured noise levels. Results of the regression analysis show that the measured noise levels depended on the levels of occupancy density only. By reconciling the measured noise levels and the mathematical model, it was found that people in restaurants increased their voice levels when the occupancy density increased. Nevertheless, the maximum measured hourly noise level indicated that the noise exposure experienced by restaurant service employees was below the regulated daily noise exposure value level of 85 dBA.

  11. Noise in restaurants: Levels and mathematical model

    Wai Ming To

    2014-01-01

    Full Text Available Noise affects the dining atmosphere and is an occupational hazard to restaurant service employees worldwide. This paper examines the levels of noise in dining areas during peak hours in different types of restaurants in Hong Kong SAR, China. A mathematical model that describes the noise level in a restaurant is presented. The 1-h equivalent continuous noise level (Leq,1-h was measured using a Type-1 precision integral sound level meter while the occupancy density, the floor area of the dining area, and the ceiling height of each of the surveyed restaurants were recorded. It was found that the measured noise levels using Leq,1-h ranged from 67.6 to 79.3 dBA in Chinese restaurants, from 69.1 to 79.1 dBA in fast food restaurants, and from 66.7 to 82.6 dBA in Western restaurants. Results of the analysis of variance show that there were no significant differences between means of the measured noise levels among different types of restaurants. A stepwise multiple regression analysis was employed to determine the relationships between geometrical and operational parameters and the measured noise levels. Results of the regression analysis show that the measured noise levels depended on the levels of occupancy density only. By reconciling the measured noise levels and the mathematical model, it was found that people in restaurants increased their voice levels when the occupancy density increased. Nevertheless, the maximum measured hourly noise level indicated that the noise exposure experienced by restaurant service employees was below the regulated daily noise exposure value level of 85 dBA.

  12. Sodium in Store and Restaurant Food Environments - Guam, 2015.

    Jackson, Sandra L; VanFrank, Brenna K; Lundeen, Elizabeth; Uncangco, Alyssa; Alam, Lawrence; King, Sallyann M Coleman; Cogswell, Mary E

    2016-05-27

    Compared with the United States overall, Guam has higher mortality rates from cardiovascular disease and stroke (1). Excess sodium intake can increase blood pressure and risk for cardiovascular disease (2,3). To determine the availability and promotion of lower-sodium options in the nutrition environment, the Guam Department of Public Health and Social Services (DPHSS) conducted an assessment in September 2015 using previously validated tools adapted to include sodium measures. Stores (N = 114) and restaurants (N = 63) were randomly sampled by region (north, central, and south). Data from 100 stores and 62 restaurants were analyzed and weighted to account for the sampling design. Across the nine product types assessed, lower-sodium products were offered less frequently than regular-sodium products (prestaurants engaged in promotion practices such as posting sodium information (3%) or identifying lower-sodium entrées (1%). Improving the availability and promotion of lower-sodium foods in stores and restaurants could help support healthier eating in Guam.

  13. Restauration et non-restauration en art contemporain 2,

    Catherine Defeyt

    2010-04-01

    Full Text Available La diversification autant que la profusion des matériaux et techniques mis en œuvre dans le champ de la création artistique actuelle implique le collectage d’une documentation tout aussi riche et diversifiée de la part des responsables de collection.  Documenter l’art contemporain, c’est précisément sur ce thème que s’est clôturé le 5 juin 2008,le cycle des journées d’étude organisé par la section conservation-restauration des œuvres sculptées de l’École supérieure des beaux-arts de Tours (Es...

  14. Restaurant volatility and the Iowa City, Iowa, smoke-free restaurant ordinance.

    Sheffer, Megan A; Squier, Christopher A; Gilmore, Gary D

    2013-01-01

    To determine the economic impact of the Iowa City, Iowa, smoke-free restaurant ordinance (IC-SFRO) using an immediate and novel approach. In this retrospective study, food permit licensure served as the measure to assess the IC-SFRO impact. The Iowa City experience provided an excellent experimental setting, as the ordinance was enacted March 1, 2002, and repealed May 7, 2003, because of preemption. The city of Coralville served as a natural control, as it is contiguous to Iowa City, has similar population demographics, and has never enacted a smoke-free restaurant ordinance. Food permit licensure data for all Iowa City and Coralville restaurants were obtained from the Johnson County Health Department. Differences in restaurant volatility were assessed using Fisher's exact probability test. The number of restaurants increased in both Iowa City and Coralville throughout the ordinance period. The ratio of the total number of restaurants in Iowa City to the total number of restaurants in the Iowa City-Coralville metropolitan area remained stable. The proportion of restaurants for each city did not differ significantly during the preordinance, ordinance, and postordinance periods. The IC-SFRO did not adversely impact the restaurant industry in terms of restaurant closures. The Iowa legislature was urged to draft evidence-based legislation, such as amending preemption of the IC-SFRO, to protect and promote the health of its communities.

  15. Enquête de satisfaction des restaurants

    Staff Association

    2016-01-01

    Comité de surveillance des restaurants L’Association du personnel est représentée dans plusieurs comités dont le Comité de surveillance des restaurants (CSR) qui a pour mandat : de donner son avis sur toute question relative à la politique générale de l’Organisation en matière de restauration sur le site, y compris en ce qui concerne les termes et l’attribution des contrats d’exploitation des restaurants ; de définir dans le cadre des contrats d’exploitation des restaurants, les prestations correspondant aux besoins et, dans la mesure du possible, aux désirs du personnel ; de surveiller les prestations des restaurants, y compris en ce qui concerne la qualité et la préparation des produits ; de négocier avec les concessionnaires des restaurants au sujet des tarifs et de surveill...

  16. Chefs' opinions of restaurant portion sizes.

    Condrasky, Marge; Ledikwe, Jenny H; Flood, Julie E; Rolls, Barbara J

    2007-08-01

    The objectives were to determine who establishes restaurant portion sizes and factors that influence these decisions, and to examine chefs' opinions regarding portion size, nutrition information, and weight management. A survey was distributed to chefs to obtain information about who is responsible for determining restaurant portion sizes, factors influencing restaurant portion sizes, what food portion sizes are being served in restaurants, and chefs' opinions regarding nutrition information, health, and body weight. The final sample consisted of 300 chefs attending various culinary meetings. Executive chefs were identified as being primarily responsible for establishing portion sizes served in restaurants. Factors reported to have a strong influence on restaurant portion sizes included presentation of foods, food cost, and customer expectations. While 76% of chefs thought that they served "regular" portions, the actual portions of steak and pasta they reported serving were 2 to 4 times larger than serving sizes recommended by the U.S government. Chefs indicated that they believe that the amount of food served influences how much patrons consume and that large portions are a problem for weight control, but their opinions were mixed regarding whether it is the customer's responsibility to eat an appropriate amount when served a large portion of food. Portion size is a key determinant of energy intake, and the results from this study suggest that cultural norms and economic value strongly influence the determination of restaurant portion sizes. Strategies are needed to encourage chefs to provide and promote portions that are appropriate for customers' energy requirements.

  17. Annual closure of the CERN restaurants

    2014-01-01

    On Friday, 19 December 2014: Restaurant 1 will close at 4 p.m. and the newspaper kiosk at 2.30 p.m. The ‘Grab & Go’ stand will not open at all that day. Restaurant 2 and the snack-bars in Buildings 13, 40 and 30 will close at 3 p.m. and the snack-bars in Buildings 6 and 54 at 11 a.m. Restaurant 3 will close at 4 p.m. and the coffee bars in Buildings 864 and 865 at noon. All outlets will open again at the usual times on Monday, 5 January 2015.

  18. RESTAURANT Nr 1 (building 501 - Meyrin site)

    2003-01-01

    OPENING TIMES in JANUARY-FEBRUARY 2004 Customers are kindly requested to note the modified opening times of restaurant nr. 1 and the adjoining newspaper stand from Monday, January 5 to Sunday February 29, 2004: Kiosquefrom Monday to Friday07:30 - 17:00 hrs Restaurant from Monday to FridaySaturday / Sunday 07:00 - 23:00 hrs08:00 - 21:00 hrs Hot meals will be served between 11:30 and 14:00 hrs, then from 18:00 to 19:30 hrs. Restaurant Supervisory Committee

  19. >RESTAURANT Nr 1 (building 501 - Meyrin site)

    2004-01-01

    Customers are kindly requested to note the modified opening times of restaurant nr. 1 and the adjoining newspaper stand from Monday, January 5 to Sunday February 29, 2004: - Kiosque from Monday to Friday 07:30 - 17:00 hrs - Restaurant from Monday to Friday Saturday / Sunday 07:00 - 23:00 hrs08:00 - 21:00 hrs Hot meals will be served between 11:30 and 14:00 hrs, then from 18:00 to 19:30 hrs. Restaurant Supervisory Committee

  20. Economic effect of restaurant smoking restrictions on restaurant business in Massachusetts, 1992 to 1998

    Bartosch, W; Pope, G

    2002-01-01

    Design: Analysis used a pre/post-quasi-experimental design that compared town meals tax receipts before and after the imposition of highly restrictive restaurant smoking policies in adopting versus non-adopting communities. The effect of restaurant smoking policies was estimated using a fixed effects regression model, entering a panel of 84 months of data for the 239 towns in the study. A separate model estimated the effect of restaurant smoking policies on establishments that served alcohol.

  1. MODERN STATE OF ACCOUNTING AND TAXING OF FRANCHISING IN A RESTAURANT BUSINESS

    A. Tsyutsyak

    2014-09-01

    Full Text Available This article covers the nature and the peculiarities of taxing and the order of operation depicting in the system of restaurant bookkeeping according to the franchising agreement. The franchisee expenses are offered to interpret as the expenses of operations' coordination.

  2. Formative Evaluation of a Nutritional Marketing Project in City-Center Restaurants.

    Demers, Andree; Renaud, Lise

    1992-01-01

    Formative evaluation of a community health project providing and promoting low-fat foods in five restaurants in Montreal (Canada) shows that restaurateurs are willing to collaborate in project implementation but not in training waiters and that the project did not cause an increase in market demand for low-fat menu offerings. (SLD)

  3. Compliance pluralisme and processes : Understanding compliance behavior in restaurants in China

    Wu, Y.

    2017-01-01

    This research aimed to offer a case study of dynamic compliance processes in selected Chinese restaurants with the main methods of participant observation and in-depth interviews. It applied an integrated and dynamic research approach, called descriptive analysis of compliance behavior, which

  4. Are fast food restaurants an environmental risk factor for obesity?

    Jeffery, Robert W; Baxter, Judy; McGuire, Maureen; Linde, Jennifer

    2006-01-01

    Abstract Objective Eating at "fast food" restaurants has increased and is linked to obesity. This study examined whether living or working near "fast food" restaurants is associated with body weight. Methods A telephone survey of 1033 Minnesota residents assessed body height and weight, frequency of eating at restaurants, and work and home addresses. Proximity of home and work to restaurants was assessed by Global Index System (GIS) methodology. Results Eating at "fast food" restaurants was p...

  5. The Analysis of Restaurant Industry In Kuopio Region

    Tang, Yuanjia

    2015-01-01

    Abstract “Hunger breeds discontentment”, people are the basis of a country and food is paramount necessity for people. With the rapid development of restaurant industry, nowadays restaurants already spread all over the world The objective of the thesis was to collect information from existed restaurants and forecast the restaurant industry developing trend in the future. The thesis was also prepared for the new entrepreneurs who want to open new restaurants in Kuopio. Before they open...

  6. Healthier side dishes at restaurants: an analysis of children’s perspectives, menu content, and energy impacts

    2014-01-01

    Background Children consume restaurant-prepared foods at high rates, suggesting that interventions and policies targeting consumption of these foods have the potential to improve diet quality and attenuate excess energy intake. One approach to encouraging healthier dietary intake in restaurants is to offer fruits and vegetables (FV) as side dishes, as opposed to traditional, energy-dense accompaniments like French fries. The aims of the current study were to examine: children's views about healthier side dishes at restaurants; current side dish offerings on children's menus at leading restaurants; and potential energy reductions when substituting FV side dishes in place of French fries. Methods To investigate children’s attitudes, a survey was administered to a nationally representative sample of U.S. 8- to 18-year-olds (n = 1178). To examine current side dish offerings, children's menus from leading quick service (QSR; n = 10) and full service restaurant chains (FSR; n = 10) were analyzed. Energy reductions that could result from substituting commonly-offered FV side dishes for French fries were estimated using nutrition information corresponding to the children's menu items. Results Two-thirds of children reported that they would not feel negatively about receiving FV sides instead of French fries with kids' meals. Liking/taste was the most common reason that children gave to explain their attitudes about FV side dishes. Nearly all restaurants offered at least 1 FV side dish option, but at most restaurants (60% of QSR; 70% of FSR), FV sides were never served by default. Substituting FV side dishes for French fries yielded an average estimated energy reduction of at least 170 calories. Conclusions Results highlight some healthy trends in the restaurant context, including the majority of children reporting non-negative attitudes about FV side dishes and the consistent availability of FV side dish options at leading QSR and FSR. Yet the minority of

  7. Going Smokefree Matters - Bars and Restaurants Infographic

    U.S. Department of Health & Human Services — Explore the Going Smokefree Matters – Bars and Restaurants Infographic which outlines key facts related to the effects of secondhand smoke exposure in bars and...

  8. Going Smokefree Matters - Bars and Restaurants Infographic

    U.S. Department of Health & Human Services — Explore the Going Smokefree Matters – Bars and Restaurants Infographic which outlines key facts related to the effects of secondhand smoke exposure in bars and...

  9. Information regarding restaurants 1 and 2

    2007-01-01

    Please note that Restaurant 1 will be closed during the Easter weekend from Friday 6th April until Monday 9th April inclusive. Restaurant 2 will remain open during this period. See http://resto2.web.cern.ch/resto2/Events/easter2007.html for more information. Restaurant 1 will also be closed for technical reasons during the weekend of 5th-6th May. Restaurant 2 will be open on Saturday 5th May from 8.00-20.00 and on Sunday 6th May from 9.00-20.00. Hot meals will be served on both days from 12.00-14.00 and from 18.00-19.30. See http://resto2.web.cern.ch/resto2/Events/5-6May2007.html for more information. Thank you for your understanding.

  10. The Use of Market Feasibility Studies in the Restaurant Industry for Small and Medium-sized Restaurants

    Kolster, Maria

    2017-01-01

    The goals of this thesis are to provide the reader with new information about market feasibility studies in the restaurant industry and to design a market feasibility template for the international restaurant industry which can be used for small and medium-sized restaurants before entering the market. The objectives are to define the ideal factors of a market feasibility study for the international restaurant industry, to learn and become an expert in feasibility studies for the restaurant i...

  11. Profit by conserving energy in your restaurant

    1981-01-01

    This manual is aimed at the Canadian restaurant sector with a view of promoting sound energy conservation practices. Monitoring is recommended to identify energy consumption and measure results of a conservation effects. These efforts can be done with respect to selection, operation, and maintenance of restaurant equipment used in food preparation, HVAC systems, refrigeration, water heating, and lighting. Overall building design and planning of new installations are also considered. 27 figs.

  12. Application for Suggesting Restaurants Using Clustering Algorithms

    Iulia Alexandra IANCU

    2014-10-01

    Full Text Available The aim of this article is to present an application whose purpose is to make suggestions of restaurants to users. The application uses as input the descriptions of restaurants, reviews, user reviews available on the specialized Internet sites and blogs. In the application there are used processing techniques of natural language implemented using parsers, clustering algorithms and techniques for data collection from the Internet through web crawlers.

  13. SUCCESS FACTORS OF A CHINESE RESTAURANT

    Xu, Peipei

    2012-01-01

    Abstract The thesis serves two main purposes. First, it aims to find out the factors that make the Chinese restaurant Dragon Sheng succeed. Second, its objective is to know customers’ satisfaction of Dragon Sheng. The comprehensive literature review traces the management in restaurant, brand building, service design, and customer relationship development. The primary data was collected through qualitative research method and personal interview were applied to collect information about...

  14. Wine Price Markup in California Restaurants

    Amspacher, William

    2011-01-01

    The study quantifies the relationship between retail wine price and restaurant mark-up. Ordinary Least Squares regressions were run to estimate how restaurant mark-up responded to retail price. Separate regressions were run for white wine, red wine, and both red and white combined. Both slope and intercept coefficients for each of these regressions were highly significant and indicated the expected inverse relationship between retail price and mark-up.

  15. Supply chain of perishables: how restaurants choose and relate with suppliers of vegetables

    Gessuir Pigatto

    2017-08-01

    Full Text Available The increased meals outside has allowed the companies that offer the food service a increase in financial revenues, but increased the requirements for purchase of quality inputs. Thus, this article aims to analyze the perishables supply chain used by firms that operate in the food service, specifically the process of vegetables purchasing by small restaurants and their relationships with farming suppliers. Was utilized as analysis object, restaurants located in the northwestern regions of the State of São Paulo situated more than 600 km from the main supply vegetables center (CEAGESP. We chose a field research through data collection by semistructured questionnaires, applied in a personal interview with qualitative and quantitative data analysis. Although narrow, the relationship between the two chain links (restaurants and agricultural suppliers revealed to were positioned nearer to the market competitive than to the collaborative Market.

  16. Availability of and ease of access to calorie information on restaurant websites.

    Gary G Bennett

    Full Text Available Offering calories on restaurant websites might be particularly important for consumer meal planning, but the availability of and ease of accessing this information are unknown.We assessed websites for the top 100 U.S. chain restaurants to determine the availability of and ease of access to calorie information as well as website design characteristics. We also examined potential predictors of calorie availability and ease of access.Eighty-two percent of restaurants provided calorie information on their websites; 25% presented calories on a mobile-formatted website. On average, calories could be accessed in 2.35±0.99 clicks. About half of sites (51.2% linked to calorie information via the homepage. Fewer than half had a separate section identifying healthful options (46.3%, or utilized interactive meal planning tools (35.4%. Quick service/fast casual, larger restaurants, and those with less expensive entrées and lower revenue were more likely to make calorie information available. There were no predictors of ease of access.Calorie information is both available and largely accessible on the websites of America's leading restaurants. It is unclear whether consumer behavior is affected by the variability in the presentation of calorie information.

  17. Availability of and ease of access to calorie information on restaurant websites.

    Bennett, Gary G; Steinberg, Dori M; Lanpher, Michele G; Askew, Sandy; Lane, Ilana B; Levine, Erica L; Goodman, Melody S; Foley, Perry B

    2013-01-01

    Offering calories on restaurant websites might be particularly important for consumer meal planning, but the availability of and ease of accessing this information are unknown. We assessed websites for the top 100 U.S. chain restaurants to determine the availability of and ease of access to calorie information as well as website design characteristics. We also examined potential predictors of calorie availability and ease of access. Eighty-two percent of restaurants provided calorie information on their websites; 25% presented calories on a mobile-formatted website. On average, calories could be accessed in 2.35±0.99 clicks. About half of sites (51.2%) linked to calorie information via the homepage. Fewer than half had a separate section identifying healthful options (46.3%), or utilized interactive meal planning tools (35.4%). Quick service/fast casual, larger restaurants, and those with less expensive entrées and lower revenue were more likely to make calorie information available. There were no predictors of ease of access. Calorie information is both available and largely accessible on the websites of America's leading restaurants. It is unclear whether consumer behavior is affected by the variability in the presentation of calorie information.

  18. Application of the Health Belief Model to customers' use of menu labels in restaurants.

    Jeong, Jin-Yi; Ham, Sunny

    2018-04-01

    Some countries require the provision of menu labels on restaurant menus to fight the increasing prevalence of obesity and related chronic diseases. This study views customers' use of menu labels as a preventive health behavior and applies the Health Belief Model (HBM) with the aim of determining the health belief factors that influence customers' use of menu labels. A self-administered survey was distributed for data collection. Responses were collected from 335 restaurant customers who experienced menu labels in restaurants within three months prior to the survey. The results of a structural equation model showed that all the HBM variables (perceived threats, perceived benefits, and perceived barriers of using menu labels) positively affected the customers' use of menu labels. Perceived threats were influenced by cues to action and cues to action had an indirect influence on menu label use through perceived threats. In conclusion, health beliefs were good predictors of menu label use on restaurant menus. This study validated the application of the HBM to menu labeling in restaurants, and its findings could offer guidelines for the industry and government in developing strategies to expand the use of menu labels among the public. Copyright © 2017 Elsevier Ltd. All rights reserved.

  19. Inquiry about key dimensions of service qualities and guests satisfaction in restaurants

    Dimitrovski Darko D.

    2013-01-01

    Full Text Available A lot of marketing experts in catering, restaurants especially, have recently been preoccupied by measuring the service quality. Business in competitive and turbulent surrounding requires that restaurants continually improve their products, which is based on guests specific demands and wishes. Comprehension of how consumers see catering offer and research on factors that determine consumers satisfaction are the key for achieving business aims. The aim of this study is an identification of key components of service qualities which restaurants and their influence on guests satisfaction offer. Measures of descriptive statistics, explorative factor and multiple regressive analysis were used in order to achieve the aims of the research. The facts were collected by using the survey. Results of the research highlight 3 key elements of the service quality that restaurants offer and those are: professionalism of personnel, understanding of guests, paying individual attention and meeting specific demands. The first two components include attributes that evince statistically important influence on guests satisfaction. Finds of conducted survey help managers and restaurateurs determine factors they will focus on during the making marketing strategy which will supply high level of consumers satisfaction on one side, and long-term profitability on the other side.

  20. The cheeseboard in Dutch fine dining restaurants, III: Using the FSC ...

    them connected to restaurants with one or two Michelin stars, or almost that level, two hospitality management students with special interest in food and beverages and one manager of a prominent cheese business. Due to agenda problems, the researchers visited the individual panel members with the wines and the ...

  1. From Menu to Mouth: Opportunities for Sodium Reduction in Restaurants

    Gunn, Janelle Peralez

    2014-01-01

    Restaurant foods can be a substantial source of sodium in the American diet. According to the Institute of Medicine, the significant contribution made by restaurants and food service menu items to Americans’ sodium intake warrants targeted attention. Public health practitioners are uniquely poised to support sodium-reduction efforts in restaurants and help drive demand for lower-sodium products through communication and collaboration with restaurant and food service professionals and through incentives for restaurants. This article discusses the role of the public health practitioner in restaurant sodium reduction and highlights select strategies that have been taken by state and local jurisdictions to support this effort. PMID:24456646

  2. Innovative gas offers

    Sala, O.; Mela, P.; Chatelain, F.

    2007-01-01

    New energy offers are progressively made available as the opening of gas market to competition becomes broader. How are organized the combined offers: gas, electricity, renewable energies and energy services? What are the marketing strategies implemented? Three participants at this round table present their offer and answer these questions. (J.S.)

  3. Communication from the Restaurants 1 and 2

    2006-01-01

    Please note that due to the renovation work taking place in Restaurant 1, the 'free-flow' area will be moved to a temporary position at the far end of the restaurant from Thursday 30th November. A marquee will be erected in front of the restaurant to provide an additional seating area during this time. Please also note that Restaurant 1 will be closed from Friday 1st December at 15:00 until the morning of 3rd December. Restaurant 2 will remain open during this period with the following opening times: Friday 1st December: hot meals available from 18:00 - 19:30, closing time 20:00; Saturday 2nd December: Opening time 8:00, hot meals available 12:00 - 14:00 and 18:00 - 19:30, closing time 20:00; Sunday 3rd December: Opening time 9:00, hot meals available 12:00 - 14:00 and 18:00 - 19:30, closing time 20:00. For further details please see http://cern.ch/resto2/DSR/Welcome.html

  4. Limited restaurant service over the Easter weekend

    2005-01-01

    As Friday, 25 March and Monday, 28 March 2005 are CERN holidays, restaurants no. 1 (Bldg. 501- Meyrin) and no. 3 (Bldg. 866 - Prévessin) will be closed and will remain closed on Saturday, 26 March and Sunday, 27 March. They will re-open on Tuesday, 29 March. During these four days, a limited service will be provided by restaurant no. 2 (Bldg. 504 - Meyrin): on Friday and Monday from 8 a.m. to 8.30 p.m. and on Saturday and Sunday from 9 a.m. to 8.00 p.m. Hot meals will be served from 12.00 p.m. to 2 p.m. and from 6 p.m. to 7.30 p.m. They will be served at the self-service restaurant on the first floor on Friday and at the cafeteria on the ground floor on Saturday, Sunday and Monday. On Thursday, March 24, all three restaurants will operate according to their usual opening times except for restaurant no. 1 which will close at 9 p.m. instead of 1 a.m.

  5. Limited restaurant service over the Easter weekend

    2005-01-01

    As Friday, 25 March and Monday, 28 March 2005 are CERN holidays, restaurants No. 1 (Bldg. 501- Meyrin) and No. 3 (Bldg. 866 - Prévessin) will be closed and will remain closed on Saturday, 26 March and Sunday, 27 March. They will re-open on Tuesday, 29 March at 7.00 a.m. During these four days, a limited service will be provided by restaurant No. 2 (Bldg. 504 - Meyrin): on Friday and Monday from 8 a.m. to 8.30 p.m. and on Saturday and Sunday from 9 a.m. to 8.00 p.m. Hot meals will be served from 12.00 p.m. to 2 p.m. and from 6 p.m. to 7.30 p.m. They will be served at the self-service restaurant on the first floor on Friday and at the cafeteria on the ground floor on Saturday, Sunday and Monday. On Thursday, March 24, all three restaurants will operate according to their usual opening times except for restaurant No. 1, which will close at 9 p.m. instead of 1 a.m.

  6. Communication from the Restaurants 1 and 2

    2006-01-01

    Please note that due to the renovation work taking place in Restaurant 1, the 'free-flow' area will be moved to a temporary location at the far end of the restaurant from Thursday 30th November. A marquee will be erected in front of the restaurant to provide an additional seating area during this time. Please also note that Restaurant 1 will be closed from Friday 1st December at 15:00 until the morning of 3rd December. Restaurant 2 will remain open during this period with the following opening times: Friday 1st December: hot meals available from 18:00 - 19:30, closing time 20:00. Saturday 2nd December: Opening time 8:00, hot meals available 12:00 - 14:00 and 18:00 - 19:30, closing time 20:00. Sunday 3rd December: Opening time 9:00, hot meals available 12:00 - 14:00 and 18:00 - 19:30, closing time 20:00. For further details please see http://cern.ch/resto2/DSR/Welcome.html

  7. Trends in Consumption of Solid Fats, Added Sugars, Sodium, Sugar-Sweetened Beverages, and Fruit from Fast Food Restaurants and by Fast Food Restaurant Type among US Children, 2003–2010

    Colin D. Rehm

    2016-12-01

    Full Text Available Energy intakes from fast food restaurants (FFRs have declined among US children. Less is known about the corresponding trends for FFR-sourced solid fats, added sugars, and sodium, and food groups of interest, such as fruit and sugar-sweetened beverages (SSBs. Using data from a single 24-h dietary recall among 12,378 children aged 4–19 years from four consecutive cycles of the nationally-representative National Health and Nutrition Examination Survey (NHANES, 2003–2010 a custom algorithm segmented FFRs into burger, pizza, sandwich, Mexican cuisine, chicken, Asian cuisine, fish restaurants, and coffee shops. There was a significant population-wide decline in FFR-sourced solid fats (−32 kcal/day, p-trend < 0.001, added sugars (−16 kcal/day; p-trend < 0.001, SSBs (−0.12 servings (12 fluid ounces or 355 mL/day; p-trend < 0.001, and sodium (−166 mg/day; p-trend < 0.001. Declines were observed when restricted to fast food consumers alone. Sharp declines were observed for pizza restaurants; added sugars, solid fats, and SSBs declined significantly from burger restaurants. Fruit did not change for fast food restaurants overall. Temporal analyses of fast food consumption trends by restaurant type allow for more precise monitoring of the quality of children’s diets than can be obtained from analyses of menu offerings. Such analyses can inform public health interventions and policy measures.

  8. Trends in Consumption of Solid Fats, Added Sugars, Sodium, Sugar-Sweetened Beverages, and Fruit from Fast Food Restaurants and by Fast Food Restaurant Type among US Children, 2003-2010.

    Rehm, Colin D; Drewnowski, Adam

    2016-12-13

    Energy intakes from fast food restaurants (FFRs) have declined among US children. Less is known about the corresponding trends for FFR-sourced solid fats, added sugars, and sodium, and food groups of interest, such as fruit and sugar-sweetened beverages (SSBs). Using data from a single 24-h dietary recall among 12,378 children aged 4-19 years from four consecutive cycles of the nationally-representative National Health and Nutrition Examination Survey (NHANES), 2003-2010 a custom algorithm segmented FFRs into burger, pizza, sandwich, Mexican cuisine, chicken, Asian cuisine, fish restaurants, and coffee shops. There was a significant population-wide decline in FFR-sourced solid fats (-32 kcal/day, p -trend restaurants; added sugars, solid fats, and SSBs declined significantly from burger restaurants. Fruit did not change for fast food restaurants overall. Temporal analyses of fast food consumption trends by restaurant type allow for more precise monitoring of the quality of children's diets than can be obtained from analyses of menu offerings. Such analyses can inform public health interventions and policy measures.

  9. Trends in Consumption of Solid Fats, Added Sugars, Sodium, Sugar-Sweetened Beverages, and Fruit from Fast Food Restaurants and by Fast Food Restaurant Type among US Children, 2003–2010

    Rehm, Colin D.; Drewnowski, Adam

    2016-01-01

    Energy intakes from fast food restaurants (FFRs) have declined among US children. Less is known about the corresponding trends for FFR-sourced solid fats, added sugars, and sodium, and food groups of interest, such as fruit and sugar-sweetened beverages (SSBs). Using data from a single 24-h dietary recall among 12,378 children aged 4–19 years from four consecutive cycles of the nationally-representative National Health and Nutrition Examination Survey (NHANES), 2003–2010 a custom algorithm segmented FFRs into burger, pizza, sandwich, Mexican cuisine, chicken, Asian cuisine, fish restaurants, and coffee shops. There was a significant population-wide decline in FFR-sourced solid fats (−32 kcal/day, p-trend restaurants; added sugars, solid fats, and SSBs declined significantly from burger restaurants. Fruit did not change for fast food restaurants overall. Temporal analyses of fast food consumption trends by restaurant type allow for more precise monitoring of the quality of children’s diets than can be obtained from analyses of menu offerings. Such analyses can inform public health interventions and policy measures. PMID:27983573

  10. Government quality bases in the field of restaurant economy

    Naumenko, M.; Vanichev, V.

    2010-01-01

    In the article is considered question of quality management as one of backer-ups competitiveness of enterprises of restaurant business and the problems of quality of grant of services restaurant economies are reflected.

  11. Restaurant eating in nonpurge binge-eating women.

    Timmerman, Gayle M

    2006-11-01

    This study describes restaurant-eating behaviors for nonpurge binge-eating women in comparison to dieters. Restaurant-eating behaviors were determined from a content analysis of 14-day food diaries using a convenience sample of 71 women who reported binging without purging and 46 dieters without a recent binge history. Comparing bingers to dieters, there were no significant differences in frequency of eating out, dessert consumption at restaurants, or fast food eating. Bingers more often perceived restaurant eating to be uncontrolled and excessive. Both bingers and dieters consumed significantly more calories (226-253 kcal) and fat (10.4-16.0 gm) on restaurant days. Extra calories consumed on restaurant-eating days may contribute to weight gain over time, especially with frequent restaurant eating. Restaurants may present a high-risk food environment for bingers and dieters, contributing to loss of control and excess consumption.

  12. Marketing strategies and profitability analysis of restaurants in ...

    Marketing strategies and profitability analysis of restaurants in Sokoto metropolis, Nigeria. ... Abstract. The study examined the marketing strategies and profitability of restaurants in Sokoto metropolis. ... EMAIL FULL TEXT EMAIL FULL TEXT

  13. Annual closure of the CERN restaurants

    2015-01-01

      Restaurant No. 1 will close at 4 p.m. on Friday, 18 December 2015. The newspaper kiosk will close at 2.30 p.m. The ‘Grab & Go’ stand will not open at all that day.   Restaurant No. 2 and the snack-bars in Buildings 6, 13, 30 and 40 will close at 3 p.m. on Friday, 18 December 2015. The snack-bar in Building 54 will close at 10.30 a.m.   Restaurant No. 3 will close at 4 p.m. on Friday, 18 December 2015. The coffee bar in Building 864 will close at 10.30 a.m. and the one in Building 865 at 10.45 a.m. All outlets will open again at the usual times on Monday, 4 January 2015.

  14. Organisational ecology in the Danish restaurant sector

    Hjalager, Anne Mette

    2000-01-01

    The article demonstrates the high rates of organisational turmoil in the restaurant sector. The intensity of natural selection depends mainly on the age and size of the enterprise. Affiliation with other enterprises increases the chances of survival, but only if there is a substantial number...... of units co-operating in a group. Surprisingly, the level of staff competence and managerial capacity - measured in quantitative terms - cannot explain the level of success or failure in the restaurant business to any significant degree. Organisational ecology, which constitutes the theoretical...... and methodological base of this article, is a promising research approach to tourism issues. The article, which focuses on explanations for the occurrence of life events in the restaurant sector, calls for more careful policy considerations than are often the case. In particular, human-resource- and labour...

  15. Transformational and transactional leadership and problem solving in restaurant industry

    Huhtala, Nina

    2013-01-01

    The study tries to give information on the leadership behavior of restaurant managers in their problem solving. The results of the study were collected by evaluating three restaurant managers by interviewing them. The restaurant managers’ answers were compared to transformational and transactional leadership model and the aspects of it. Their problem solving skills were evaluated by the help of a rational and creative problem solving model. The study showed that restaurant managers have both ...

  16. TO IMPROVE QUALITY MANAGEMENT PROCESS : Case: Aiya Restaurant Chain

    Nguyen Thi, Tram Anh

    2012-01-01

    The commissioner of this thesis was Aiya Restaurant Chain, a newly opened yet well known restaurant chain in Vietnam. The core idea of this restaurant is to provide its customers with high quality and hygienic street-side foods. However, the current food quality control process in Aiya is incomplete and leaves space for many defects. Food quality has always been the crucial issue to all restaurants. Yet to Aiya, it is considered even more important, because the quality of food relates directl...

  17. Successful foundation for concept entirety and marketing: Case Restaurant Fregatti

    Mäenpää, Janina; Brandt, Annina

    2016-01-01

    This thesis is produced in co-operation with Restaurant Fregatti, which is going through a concept change process. Objectives for this thesis was to found out key aspects in creating successful concept, define steps for the change process and what kind of a role marketing plays in the concept change process. Restaurant Fregatti is a family owned restaurant which was established 1998. Fregatti is a part of Finncrespo Oy, which owns two additional restaurants, but it is not a chain restauran...

  18. Restaurant information system model and implementation

    Dzenkauskas, Paulinas

    2006-01-01

    The recent stabilization of the Internet is now driving easy aspect of life into an Internet presence and the accompanying e-commerce solutions. In the coming years, the Internet will see growth in numbers unlike the world has ever seen. E-commerce has built itself with this in mind and is making every effort it can to seize the strongest position possible. The idea of e-restaurant extends the restaurant to the web and therefore to the home of customers. It provides the basic services, suc...

  19. RESTAURANT No. 1 (building 501 - Meyrin site)

    2005-01-01

    Opening times in January - February 2005 Customers are kindly requested to note the modified opening times of restaurant no. 1 and the adjoining newspaper stand from Monday 3 January to Sunday 27 February 2005: Kiosque from Monday to Friday 07:30 - 17:00 Restaurant from Monday to Friday 07:00 - 23:00 Saturday / Sunday 08:00 - 21:00 Hot meals will be served between 11:30 and 14:00, then from 18:00 to 19:30.

  20. RESTAURANT No. 1 (building 501 - Meyrin site)

    2004-01-01

    Opening times in January - February 2005 Customers are kindly requested to note the modified opening times of restaurant no. 1 and the adjoining newspaper stand from Monday 3 January to Sunday 27 February 2005: Kiosque from Monday to Friday 07:30 - 17:00 Restaurant from Monday to Friday 07:00 - 23:00 Saturday / Sunday 08:00 - 21:00 Hot meals will be served between 11:30 and 14:00, then from 18:00 to 19:30.

  1. Salt and fat contents in preparations at commercial restaurants in Goiânia-GO

    Camila Silva Kunert

    2013-03-01

    Full Text Available Objective: To evaluate the sodium and fat contents added to preparations of commercial restaurants in Goiânia-GO, Brazil. Methods: This was an observational, cross-sectional and descriptive study. It included ‘pay-per-weight’ restaurants with a medium standard menu and having as daily preparations white rice, beans and grilled chicken. Among the establishments with these characteristics, three agreed to participate. The production process of the above-mentioned preparations was accompanied for three non-consecutive days in each establishment. For quantification of sodium and fat added into the preparations, oil and salt were weighed, as well as the finished preparation; the weight of the standard portion and the yield of the preparation expressed in number of portions prepared were settled. From these data, the per capita amount of salt and oil added to cook one portion of each kind of preparation was calculated by dividing the total quantity of salt and oil by the number of prepared portions. Results: The levels of salt (3.0, 2.7, and 4.1 g – restaurant A, B and C, respectively and oil (17.0, 11.3, and 11.2 g – restaurant A, B and C, respectively added in the three preparations are superior to the recommendations. Conclusion: The sodium and fat contents in the analyzed restaurants are higher than it is recommended by the Food Guide for the Brazilian Population. It is essential that commercial restaurants become partners of public policies on health promotion, adopting good nutritional practices, by reducing the sodium and fat contents, to offer healthy meals daily.

  2. The influence of recipe modification and nutritional information on restaurant food acceptance and macronutrient intakes.

    Stubenitsky, K; Aaron, J; Catt, S; Mela, D

    2000-06-01

    To examine the influences of nutritional information and consumer characteristics on meal quality expectations, food selection and subsequent macronutrient intakes of consumers offered a reduced-fat option in a restaurant. A target, full-fat (FF) main restaurant meal option was developed in a version substantially reduced in fat and energy (RF). Restaurant patrons were randomly placed into one of four treatment groups varying in provision of menu information about the target dish, and the actual version of that dish served (if ordered). A full-fat blind (FFB) control group was given no nutritional information in the menu and was served the FF version. The other three groups were all served the modified RF version: (i) reduced-fat blind (RFB), who were given no nutritional information; (ii) reduced-fat informed (RFI), who were given nutritional information; and (iii) reduced-fat informed with details (RFID), who were given the same nutritional information plus recipe modification details. Subjects rated their expected and actual liking, the pleasantness of taste, texture and appearance of the dish, how well the dish matched their expectations, and the likelihood of purchase again. Additional measures included the other dish selections, sociodemographic and attitudinal information. A silver service (training) restaurant. Members of the public (n = 279) consuming meals in the restaurant. The presence of nutritional information on the menu did not significantly increase subsequent intakes of energy and fat from the rest of the meal, and did not significantly influence sensory expectations or post-meal acceptance measures (which also did not differ between the FF and RF versions). Consumer characteristics relating to fat reduction attitudes and behaviours were significantly related to the selection of different dishes. Provision of RF alternatives in a restaurant can have significant positive dietary benefits. Menu nutritional information did not affect measures of meal

  3. Higgs boson pizza day | 4 July 2016 | Restaurant 1

    2016-01-01

    Four years after the historic announcement of the discovery of the Higgs boson at CERN, a collaboration between INFN and CERN has declared 4 July 2016 “Higgs Boson Pizza Day”.    The Novae Restaurant 1 at CERN will offer two special “Higgs Boson Pizzas” (one vegetarian and one ham and cheese), from 11.30 a.m. to 2.15 p.m., for the usual pizza price. The idea was born in Naples (where else?), the hometown of Pierluigi Paolucci, who - while chatting with INFN president Fernando Ferroni - realised the striking resemblance between Higgs boson event displays and the delicious pizzas in front of them. A specially designed pizza was then created by the chef of the historic “Ettore” pizzeria in St. Lucia, in time for the opening of an Art&Science exhibition on 15 September 2015 in Naples. The owner of the restaurant, Ms Iolanda Canale, has been invited by INFN to come to CERN and help Novae in the preparation of 400 pizzas on thi...

  4. 21 CFR 101.10 - Nutrition labeling of restaurant foods.

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Nutrition labeling of restaurant foods. 101.10... restaurant foods. Nutrition labeling in accordance with § 101.9 shall be provided upon request for any restaurant food or meal for which a nutrient content claim (as defined in § 101.13 or in subpart D of this...

  5. Restaurant Dining: Seven Tips for Staying Gluten Free

    GiG Education Bulletin Restaurant Dining: Seven Tips for Staying Gluten-Free Updated May 2014 Tips for Dining Away from Home 1. Selection of ... a number of factors, including the type of restaurant you choose. • Be careful in restaurants where language ...

  6. 27 CFR 31.42 - Restaurants serving liquors with meals.

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Restaurants serving... Part Certain Organizations, Agencies, and Persons § 31.42 Restaurants serving liquors with meals. Proprietors of restaurants and other persons who serve liquors with meals to paying customers, even if no...

  7. Are fast food restaurants an environmental risk factor for obesity?

    Linde Jennifer

    2006-01-01

    Full Text Available Abstract Objective Eating at "fast food" restaurants has increased and is linked to obesity. This study examined whether living or working near "fast food" restaurants is associated with body weight. Methods A telephone survey of 1033 Minnesota residents assessed body height and weight, frequency of eating at restaurants, and work and home addresses. Proximity of home and work to restaurants was assessed by Global Index System (GIS methodology. Results Eating at "fast food" restaurants was positively associated with having children, a high fat diet and Body Mass Index (BMI. It was negatively associated with vegetable consumption and physical activity. Proximity of "fast food" restaurants to home or work was not associated with eating at "fast food" restaurants or with BMI. Proximity of "non-fast food" restaurants was not associated with BMI, but was associated with frequency of eating at those restaurants. Conclusion Failure to find relationships between proximity to "fast food" restaurants and obesity may be due to methodological weaknesses, e.g. the operational definition of "fast food" or "proximity", or homogeneity of restaurant proximity. Alternatively, the proliferation of "fast food" restaurants may not be a strong unique cause of obesity.

  8. Media Outlet and Consumer Reactions to Promotional Activities of the Choose Health LA Restaurants Program in Los Angeles County.

    Gase, Lauren N; Montes, Christine; Robles, Brenda; Tyree, Rachel; Kuo, Tony

    2016-01-01

    This study sought to assess promotional activities undertaken to raise public awareness of the Choose Health LA Restaurants program in Los Angeles County, an environmental change strategy that recognizes restaurants for offering reduced-size and healthier menu options. We used multiple methods to assess public awareness of and reactions to the promotional activities, including an assessment of the reach of core promotional activities, a content analysis of earned media, and an Internet panel survey. The study was conducted in Los Angeles County, home to more than 10 million residents. An online survey firm recruited participants for an Internet panel survey; to facilitate generalization of results to the county's population, statistical weights were applied to analyses of the survey data. Promotional activities to raise awareness of the program included community engagement, in-store promotion, and a media campaign. Outcomes included media impressions, the number of people who reported seeing the Choose Health LA Restaurants logo, and a description of the themes present in earned media. Collectively, paid media outlets reported 335 587 229 total impressions. The Internet panel survey showed that 12% of people reported seeing the program logo. Common themes in earned media included the Choose Health LA Restaurants program aims to provide restaurant patrons with more choices, represents a new opportunity for restaurants and public health to work together, will benefit participating restaurants, and will positively impact health. Promotional activities for the Choose Health LA Restaurants program achieved modest reach and positive reactions from media outlets and consumers. The program strategy and lessons learned can help inform present and future efforts to combine environmental and individually focused strategies that target key influences of consumer food selection.

  9. The effect of restaurant attributes on customers' expectations and experiences in formal full service restaurants in Port Elizabeth, South Africa

    O Mhlanga; Z Hattingh; HJ Moolman

    2014-01-01

    The purpose of this study was to assess the effect of restaurant attributes on customers’ expectations and experiences in formal full service restaurants. The attributes included in this research were food, service and ambience as independent variables and expectations and experiences as dependent variables. The aims were to: (a) assess restaurant attributes that are important for customers’ expectations and experiences, (b) to determine which restaurant attributes had...

  10. IN A “GREEN” RESTAURANT, WHAT MAKES THE CUSTOM ERS SATISFIED? THE RESTAURANT ATTRIBUTES OF TRIP ADVISOR REVIEWERS

    TÜVER, Ilgaz Feray; GÜZEL, Berrin

    2017-01-01

    The aim of the study is to examine the restaurant attributes of green restaurants that make customers satisfied and dissatisfied. After the sustainability and green movement in food sector has gained importance, green restaurants have emerged. In this study, the main attributes that created satisfaction in a green restaurant are the food, atmosphere and the location, while food, price and the staff are the dissatisfaction creating attributes. However, none of the themes are related to sustain...

  11. Is Nonsmoking Dangerous to the Health of Restaurants? The Effect of California's Indoor Smoking Ban on Restaurant Revenues

    Stolzenberg, Lisa; D'Alessio, Stewart J.

    2007-01-01

    The state of California passed the Smoke-Free Workplace Act on January 1, 1995. This legislation effectively banned indoor smoking in all public and private workplaces including restaurants. Many restaurant owners, especially owners of restaurants that served alcohol, opposed the ban for fear that their businesses would be affected adversely…

  12. Neighborhood restaurant availability and frequency of eating out in relation to dietary intake in young Japanese women.

    Murakami, Kentaro; Sasaki, Satoshi; Takahashi, Yoshiko; Uenishi, Kazuhiro

    2011-01-01

    Exposure to food service establishments is considered to encourage consumption and contribute to poorer diet quality, and hence adverse health profiles. However, empirical verification of these links remains rare, particularly in young adults and non-Western populations. The objective of this cross-sectional study was to test the hypothesis that neighborhood restaurant availability and frequency of eating out are associated with unfavorable patterns of dietary intake and thus possibly higher body mass index (BMI) and waist circumference in young Japanese women. The subjects were 989 female Japanese dietetic students 18 to 22 y of age. Dietary intake and frequency of eating out (i.e., consumption of commercially prepared meals) during the preceding month were assessed using a comprehensive, self-administered diet history questionnaire. Neighborhood restaurant availability was defined as the number of restaurants within a 0.5-mile (0.8-km) radius of residence (i.e., full-service restaurants, limited-service restaurants, and cafeterias). Increasing frequency of eating out was associated with higher intake of meat, confectionery and bread, and dietary fat, lower intake of fruit and vegetables, rice, and dietary fiber, and higher dietary energy density. However, neighborhood restaurant availability was not associated with either the frequency of eating out or any of the dietary variables examined. Further, frequency of eating out and neighborhood restaurant availability were not associated with BMI or waist circumference. In conclusion, although frequency of eating out was positively associated with unfavorable dietary intake patterns in a group of young Japanese women, neighborhood restaurant availability was not associated with frequency of eating out or dietary intake.

  13. Impacts of social media in restaurant businesses : A case study of restaurants based on Oulu region

    Timilsina, Manoj

    2017-01-01

    Social media’s acceptance rate has been increasing day by day. All kinds of business are adopting social media as crucial tool for implementing business and marketing strategies. This research is done to highlight the impacts of social media in restaurants of Oulu based restaurants. The main objective of this thesis is to examine the impacts social media has in business and how social media is influencing business activities. Furthermore, this research provides a brief information of soci...

  14. Making Texas Restaurants Healthier for Children

    Sylvia Crixell, PhD, RD, Professor of Nutrition at Texas State University, discusses her study which details the success of a community-based program in Texas aimed at combatting childhood obesity by improving children’s menus in restaurants.

  15. A much needed makeover for Restaurant 3

    CERN Bulletin

    Inaugurated on 23 November, the newly renovated restaurant room and bar area in Prévessin is already welcoming 50% more CERNois than it used to before the construction. A preliminary project has also been submitted to Management for the construction of a new building designed to become the new nerve-centre of the Prévessin site.   The newly renovated bar area in Restaurant 3 (Prévessin site). The restaurant and bar area on the Prévessin site had not seen much renovation work until this year when, in just a few months, the whole area received a complete makeover. The new installations are in conformity with hygiene and safety rules for food products and are more welcoming for customers. “In the past, the restaurant used to serve an average of 400 visitors at lunchtime but this number had dwindled to about 200 in more recent times”, says Cristiana Colloca(GS-SEM), project leader of the renovation work. “The new room is more ...

  16. Restaurant innovativeness: A case study of Vojvodina

    Snježana Gagić

    2016-11-01

    Full Text Available It is of vital importance to continuously work on the improvement and identification of significant factors to ensure and sustain the desired level of quality. The paper aims to analyze the innovativeness level of restaurants in Vojvodina in view of the fact that it keeps their portfolio competitive and thereby achieves a long-term competitive advantage. The innovativeness level was defined on the basis of the instrument designed for measuring innovation in the field of products and services, marketing, processes and socially responsible behavior. In order to determine the level of innovativeness, it was necessary to first determine the percentage of innovativeness based on the number of innovations introduced by the restaurants in all of the four study areas. The results show that a significant number of restaurants pays attention to innovations in order to become more appealing to guests and increase their profitability. On the other hand, more than half of the observed restaurants have a very low or low degree of innovation, which indicates that we still do not pay enough attention to innovations and advancement of their business implementation.

  17. RESTAURANT NO 3 - BUILDING 866 (PREVESSIN)

    Comité de Surveillance des Restaurants

    1999-01-01

    Closure on Monday, November 1st, 1999Restaurant No. 3 will be closed for maintenance throughout the day on Monday, November 1st, 1999. The bar will remain open however so that drinks, sandwiches and snacks remain available. The decentralised cafeterias (bldgs. 864, 865 and 892) will also continue to operate as usual. The restaurant will resume normal service on Tuesday, November 2nd, 1999 but with slightly modified opening times (see below). Meal serving timesAs from Tuesday, November 2nd, 1999, lunches will be served between 11h30 and 13h45, instead of 14h00 as in the past. This change, requested by the concession-holder in view of the fact that demand between13h45 and 14h00 is practically non-existent, has been accepted by the Restaurant Supervisory Committee after consultation with the authorities of SL Division.We thank you for your collaboration and trust that no inconvenience will be suffered.Restaurant Supervisory Committee, tel. 77551

  18. LIMITED RESTAURANT SERVICE: EASTER WEEK-END

    2004-01-01

    As Friday April 9 and Monday April 12 2004 are CERN holidays, restaurants no. 1 (Bldg. 501- Meyrin) and no. 3 (Bldg. 866 - Prévessin) will be closed and will remain closed on Saturday and Sunday, April 10 - 11. They will reopen on Tuesday, April 13 at 7 a.m. During these four days, a limited service will be provided by restaurant no. 2 (Bldg. 504 - Meyrin): on Friday and Monday from 8 a.m. to 9 p.m. and on Saturday and Sunday from 9 a.m. to 8.30 p.m. Hot meals will be served from 11.30 a.m. to 2 p.m. and from 6 p.m. to 7.30 p.m. On Thursday, April 8, all three restaurants will operate according to the usual times except for restaurant no. 1 which will close at 9 p.m. instead of 1 a.m.

  19. Dual Nation : Is the restaurant suited for franchise?

    Gudmundsson, Erik; Jönsson, Marcus; Björnberg, Jenny

    2006-01-01

    Problem Dual Nation is a local restaurant and pub located in the centre of Helsingborg. The seven year old business has grown fast and established itself as a successful restaurant in the city. After a initial growth period, the restaurant has now reached a point where a change in its structure, strategy or system must be performed in order to witness renewed growth. A popular business system for expanding restaurants is the concept of franchise. Is the restau-rant suitable for such an expans...

  20. Calorie Changes in Large Chain Restaurants

    Bleich, Sara N.; Wolfson, Julia A.; Jarlenski, Marian P.

    2015-01-01

    Introduction Large chain restaurants reduced the number of calories in newly introduced menu items in 2013 by about 60 calories (or 12%) relative to 2012. This paper describes trends in calories available in large U.S. chain restaurants to understand whether previously documented patterns persist. Methods Data (a census of items for included restaurants) were obtained from the MenuStat project. This analysis included 66 of the 100 largest U.S. restaurants that are available in all three 3 of the data (2012–2014; N=23,066 items). Generalized linear models were used to examine: (1) per-item calorie changes from 2012 to 2014 among items on the menu in all years; and (2) mean calories in new items in 2013 and 2014 compared with items on the menu in 2012 only. Data were analyzed in 2014. Results Overall, calories in newly introduced menu items declined by 71 (or 15%) from 2012 to 2013 (p=0.001) and by 69 (or 14%) from 2012 to 2014 (p=0.03). These declines were concentrated mainly in new main course items (85 fewer calories in 2013 and 55 fewer calories in 2014; p=0.01). Although average calories in newly introduced menu items are declining, they are higher than items common to the menu in all 3 years. No differences in mean calories among items on menus in 2012, 2013, or 2014 were found. Conclusions The previously observed declines in newly introduced menu items among large restaurant chains have been maintained, which suggests the beginning of a trend toward reducing calories. PMID:26163168

  1. Obesogenic and youth oriented restaurant marketing in public housing neighborhoods.

    Lee, Rebecca E; Heinrich, Katie M; Reese-Smith, Jacqueline Y; Regan, Gail R; Adamus-Leach, Heather J

    2014-03-01

    To compare restaurant marketing by restaurant and neighborhood type. All restaurants (61=fast food, FF; 72=table service, TS) within an 800-meter radius of 13 public housing developments (HD) and 4 comparison neighborhoods were audited using the Restaurant Assessment Tool©2010. HD neighborhoods were lower income and higher minority than comparison neighborhoods with similar density and street connectivity. Restaurants in HD neighborhoods had fewer healthy entrées than comparison neighborhoods. FF restaurants had cheaper beverages and more children's meals, supersize drinks, free prize with purchase, super-size items, special characters, and more items geared to driving than TS restaurants. Residents of lower socioeconomic neighborhoods may be differentially exposed to unhealthy food options.

  2. Contribution Margin and Popularity Analysis for Top Ten Menus in the X Restaurant Bogor

    Agung Gita Subakti

    2011-11-01

    Full Text Available One of the growing tourism facilities is the restaurant that offers a certain menu. Can be ascertained with the development of restaurants in the city of Bogor and the race in competition provides satisfaction to its customers are increasing. Although customer satisfaction is one of the main goals, but there is another side that often burdens the mind of the restaurant. The burden of thought is simply presented in the following question: why is the menu that is sold in demand does not provide a significant profit, but the menu that is sold less in demand has made significant profit. One of the efforts made to face the fact this is the menu still serves as a typical restaurant menu, even though profits are not significant. On the other principle that the sale should provide benefits can still be significant, so to overcome this problem required steps up marketing strategies and design with attention to any changes that occurred. 

  3. Equipping Liberal Arts Students with Skills in Data Analytics: Drake University Partners with Regional Businesses to Offer New Programs in a Rapidly Growing Field. A BHEF Case Study

    Business-Higher Education Forum, 2016

    2016-01-01

    This case study examines how Business-Higher Education Forum (BHEF) member Drake University, a private university with a strong liberal arts tradition, is equipping its students to become data-enabled professionals. Through the collaboration of its business and higher education members, BHEF launched the National Higher Education and Workforce…

  4. School Discipline in the Dark: Crippling Court Confusion Offers Mixed Messages for School Administrators Attempting to Discipline Students for Cyber Misconduct

    Summers, Beth A.

    2013-01-01

    This dissertation examines the demarcation line of school authority between off campus conduct and on campus discipline involving student cyber speech. A lack of clear direction from the Supreme court has left school administrators wading through a quagmire of advice and disparate lower court rulings regarding their authority to punish students…

  5. Final Year Nursing Students in Nigeria; How Knowledgeable and Prepared are They to Offer Medical Care to Patients with Chronic Kidney Disease?

    Okwuonu, Chimezie Godswill; Kanu, Hannah Sylvanus; Odigie, Ojeh-Oziegbe

    2017-01-01

    Background: Nurses play an important role in the management of chronic kidney disease (CKD) patients at primary, secondary, and tertiary levels of care. In other to perform their functions, it is pertinent that they have a good understanding of kidney functions and CKD. We do not know if the current educational curriculum prepares them adequately for this role. Aim: To assess the knowledge level of kidney functions and diseases among final year nursing students in Abia State Nigeria. Materials and Methods: This was a cross sectional study involving final year diploma and Bachelor of nursing (B. Nursing) students who were randomly chosen. Structured, self-administered questionnaire containing 18 items was the tool for data collection. A score of one was given for each correctly answered question on functions of the kidney, symptoms, signs, causes, and complications of CKD. A score of 50% and above was regarded as good knowledge. Results: Two hundred questionnaires were distributed, but 186 were returned (response rate of 93%). Male:female ratio was 1:14.5. One hundred and seventeen (62.9%) knew the correct definition of CKD, but only 69 (37.1%) knew the normal range of glomerular filtration rate. Eighty-one percent had good knowledge of kidney functions while 39 (21%) had good knowledge of CKD. Overall, 42 (22.6%) had good knowledge of kidney functions and CKD. Students who rotated through the dialysis unit during their clinical posting had higher mean knowledge score than others (P = 0.03). There was no significant difference in the mean knowledge scores of the diploma and B. Nursing students (P = 0.76). Conclusion: The majority of the final year students had poor knowledge of CKD. There is need to expand the current teaching curriculum so as to increase the knowledge of these future nurses on the basic concepts of CKD to improve outcomes of patient management. PMID:28300046

  6. Helsinki market entry opportunity for a Vegan & Raw Danish restaurant chain 42˚RAW

    Yablokova, Anna

    2015-01-01

    For those who follow and are interested in the vegan lifestyle, the scarce number of restaurants which offer suchlike products in Helsinki is evident. Comparing the local market with cities around the globe this impression can be proven with statistical data. Despite the world growing trend of healthy eating and living, Finland is still far behind even the neighbouring Nordic countries on the level of niche vegan industry. The purpose of this thesis was to research the Helsinki market and fin...

  7. STRIVE, San Diego! Methodology of a Community-Based Participatory Intervention to Enhance Healthy Dining at Asian and Pacific Islander Restaurants.

    Oropeza, Sarah; Sadile, Mary Grace; Phung, Chantine Nguyen; Cabiles, Moana; Spackman, Sandy; Abuan, Myleen; Seligman, Fe; Araneta, Maria Rosario

    2018-03-01

    Asian American, Native Hawaiian, and Pacific Islander (AANHPI) populations have elevated prevalence of dietary-related chronic conditions; however, culturally relevant dietary interventions are lacking. This article describes the methodology for a community-based participatory intervention. Strategies to Reach and Implement the Vision of Health Equity, San Diego! aims to increase access to healthy food in AANHPI restaurants, grocery stores, and farmers' markets. Time series quasi-experimental study design. Dietitians, health promotion specialists, and community partners collaborated with restaurant owners and chefs to develop culturally tailored approaches without compromising traditional flavors. AANHPI restaurants in San Diego County, CA. Twenty restaurants and 600 diners are anticipated and will be sampled at 3 intervals for a total of 1,800 diners. We describe the community-based interventions within restaurants, including (1) analyzing and modifying selected recipes to create and promote healthier dishes; (2) providing nutrition labels on selected food items; (3) marketing healthy menu items through food tastings, signage, and social media promotion; and (4) offering low-sodium soy sauce and other condiments. Temporal changes in availability of healthful options, and the frequency of healthy dining choices. Program evaluation consists of assessment of the nutritional environment in 20 participating restaurants and surveys of customers' opinions and behaviors at baseline and at 3 and 12 months postintervention. Fifteen restaurants have been recruited to date. Copyright © 2017 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  8. Nutrition-labeling regulation impacts on restaurant environments.

    Saelens, Brian E; Chan, Nadine L; Krieger, James; Nelson, Young; Boles, Myde; Colburn, Trina A; Glanz, Karen; Ta, Myduc L; Bruemmer, Barbara

    2012-11-01

    Recent attempts to improve the healthfulness of away-from-home eating include regulations requiring restaurants to post nutrition information. The impact of such regulations on restaurant environments is unknown. To examine changes in restaurant environments from before to after nutrition-labeling regulation in a newly regulated county versus a nonregulated county. Using the Nutrition Environment Measures Survey-Restaurant version audit, environments within the same quick-service chain restaurants were evaluated in King County (regulated) before and 6 and 18 months after regulation enforcement and in Multnomah County (nonregulated) restaurants over a 6-month period. Data were collected in 2008-2010 and analyses conducted in 2011. Overall availability of healthy options and facilitation of healthy eating did not increase differentially in King County versus Multnomah County restaurants aside from the substantial increase in onsite nutrition information posting in King County restaurants required by the new regulation. Barriers to healthful eating decreased in King County relative to Multnomah County restaurants, particularly in food-oriented establishments. King County restaurants demonstrated modest increases in signage that promotes healthy eating, although the frequency of such promotion remained low, and the availability of reduced portions decreased in these restaurants. The healthfulness of children's menus improved modestly over time, but not differentially by county. A restaurant nutrition-labeling regulation was accompanied by some, but not uniform, improvements in other aspects of restaurant environments in the regulated compared to the nonregulated county. Additional opportunities exist for improving the healthfulness of away-from-home eating beyond menu labeling. Copyright © 2012 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  9. Energy modeling issues in quick service restaurants

    Smith, V.A.; Johnson, K.F.

    1997-03-01

    The complexity of monitoring and modeling the energy performance of food-service facilities was discussed. Usually, less than one third of the energy consumed in a commercial food-service facility is used by equipment and systems typically modeled in building simulation software such as DOE-2. Algorithms have not yet been developed to handle independent makeup air units and the kitchen and dining room HVAC systems. The energy used by food process equipment and water heating is based on customer-volume and operation-hours. Monitoring projects have been undertaken to provide detailed energy use profiles of individual appliances and whole restaurants. Some technical issues that are unique to food-service modeling in current versions of DOE-2.1E software in the context of quick service restaurants, such as difficulties in modelling internal heat gains of hooded cooking appliances and walk-in refrigeration, and system and zone limitations on tracking energy consumption, were discussed. 1 fig.

  10. CERN restaurants: opening hours during summer

    2016-01-01

    In the summer, the three CERN restaurants remain open during their usual hours. On Monday 1st August and Thursday 8 September, the Restaurant 1 will be open from 7:00 a.m. to 10:00 p.m.   The satellites will be open as follows: Building 6: normal hours Building 13: normal hours Building 30: normal hours Building 40: closing at 4:30 p.m. instead of 5:00 pm Building 54: normal hours in July, closed in August Building 864: normal hours Building 865: normal hours Building 774: normal hours

  11. Restaurant 1: dance theatre for a day

    Caroline Duc

    2012-01-01

    On Tuesday 31 July, CERN’s Restaurant 1 transformed into a dance studio for the duration of a public rehearsal. The performers from the dance troupe of Geneva choreographer Gilles Jobin, CERN’s current artist in residence, presented their 2011 creation, Spider Galaxies. The result: a voyage of bodies suspended between art and science.   Just two months after the choreographer’s “Strangels” invaded the library, the same bodies returned to take over another iconic CERN space: Restaurant 1. While a black floor covering was spread over the dance floor, bordered on three sides by the glass partitions overlooking the terrace, the four dancers warmed up. Gilles Jobin, the first prize winner of the “Collide@CERN” competition held last March in the dance/performance category, briefly introduced the dance that would follow, called Spider Galaxies. The piece, created in 2011, features four dancers moving to music...

  12. Dynamical study of symmetries: breaking and restauration

    Schuck, P.

    1986-09-01

    First symmetry breaking (spontaneous) is explained and the physical implication discussed for infinite systems. The relation with phase transitions is indicated. Then the specific aspects of symmetry breaking in finite systems is treated and illustrated in detail for the case of translational invariance with the help of an oversimplified but exactly solvable model. The method of projection (restauration of symmetry) is explained for the static case and also applied to the model. Symmetry breaking in the dynamical case and for instance the notion of a soft mode responsible for the symmetry breaking is discussed in the case of superfluidity and another exactly solvable model is introduced. The Goldstone mode is treated in detail. Some remarks on analogies with the breaking of chiral symmetry are made. Some recent developments in the theory of symmetry restauration are briefly outlined [fr

  13. The Chinese restaurant syndrome: an anecdote revisited.

    Kenney, R A

    1986-04-01

    The Chinese Restaurant Syndrome arose from an anecdote of discomfort experienced after eating Chinese cuisine. Monosodium glutamate has been implicated as the causative agent. Work over the past 17 years has consistently failed to reveal any objective sign accompanying the transient sensations that some individuals experience after the experimental ingestion of monosodium glutamate and it is questionable whether the term 'Chinese Restaurant Syndrome' has any validity. When some common food materials are used in the same experimental setting, similar symptoms can be produced in a limited number of people. Double-blind testing of individuals who identify themselves as suffering the 'syndrome' has failed to confirm the role of monosodium glutamate as the provocative agent.

  14. LIMITED RESTAURANT SERVICE: EASTER WEEK-END

    2004-01-01

    As Friday April 9 and Monday April 12 2004 are CERN holidays, restaurants no. 1 (Bldg. 501- Meyrin) and no. 3 (Bldg. 866 - Prévessin) will be closed and will remain closed on Saturday and Sunday, April 10 - 11. They will reopen on Tuesday, April 13 at 7 a.m. During these four days, a limited service will be provided by restaurant no. 2 (Bldg. 504 - Meyrin): on Friday and Monday from 8 a.m. to 9 p.m. and on Saturday and Sunday from 9 a.m. to 8.30 p.m. Hot meals will be served from 11.30 a.m. to 2 p.m. and from 6 p.m. to 7.30 p.m.

  15. Hardronic Festival | 23 July | Restaurant 3

    2016-01-01

    Hardronic is back and the 2016 edition will take place on Saturday 23 July behind the Restaurant 3. Come celebrate our 25th edition with 11 bands, 2 stages, bouncy castle, drinks and a food stand (profits go to charity)! Hardronic is made thanks to sponsors and volunteers, if you would like to volunteer, please send a message to contact-hardronic@cern.ch - http://hardronic.web.cern.ch.  

  16. Women entrepreneurs in the Bangladeshi restaurant business.

    Khan, M R

    1995-08-01

    The Bangladesh Rural Advancement Committee (BRAC) is a nongovernmental organization involved with multisectoral programs and income generation schemes for rural poor women. The program objective is the search for effective income generation activities to be owned, operated, and managed by BRAC's landless members. The evaluation was conducted among five restaurants in the Restaurant Program, which was initiated in 1991. Entrepreneurs started with a loan of Taka 6500 and sold tea, snacks, and meals. 273 such establishments were started by January 1993. In practice, selection of entrepreneurs was different from the designated formal selection process. Preference was given to women whose husbands or brothers already had some involvement in the marketplace. The women tended to handle the cooking, washing, cleaning, and maybe some shopping and serving, but men controlled handling of cash and keeping accounts. Restaurants make modest profits in general, but a detailed accounting of employee wages and meals for owner-operators indicated lower profits. Loans were being repaid. The analysis shows that women's position did not change, women were just as or more dependent on men, and women's respect in the community did not increase. The restaurants were run in ways reinforcing the traditional purdah and definition of space. The goal should be women's independence, access to markets, and acquisition of business skills. The recommendations are made for strictly following the selection criteria, providing training before starting the business, operating of the business in a building separate from family, assuring a uniform system of accounting, maintaining BRAC files on individual women, and testing whether a fixed amount of loan would stimulate business capability.

  17. Customer Satisfaction Level in Mount Sherpa Restaurant

    Shrestha, Sameer

    2015-01-01

    Customer satisfaction is the key to every successful business in the sense of profit motive, as well as in the long run. It is the desire of every business to be able to understand their customers’ need. Many businesses, especially related with the service industry, carry out different surveys and conduct research in order to know what their customers really want. This research was carried out to measure the customer satisfaction level in Mount Sherpa restaurant. The results and findings ...

  18. Making Texas Restaurants Healthier for Children

    2014-12-30

    Sylvia Crixell, PhD, RD, Professor of Nutrition at Texas State University, discusses her study which details the success of a community-based program in Texas aimed at combatting childhood obesity by improving children’s menus in restaurants.  Created: 12/30/2014 by Preventing Chronic Disease (PCD), National Center for Chronic Disease Prevention and Health Promotion (NCCDPHP).   Date Released: 12/30/2014.

  19. Salt and fat contents in preparations at commercial restaurants in Goiânia-GO

    Camila Silva Kunert

    2013-08-01

    Full Text Available Objective: To evaluate the sodium and fat contents added to preparations of commercialrestaurants in Goiânia-GO, Brazil. Methods: This was an observational, cross-sectionaland descriptive study. It included ‘pay-per-weight’ restaurants with a medium standardmenu and having as daily preparations white rice, beans and grilled chicken. Among theestablishments with these characteristics, three agreed to participate. The production processof the above-mentioned preparations was accompanied for three non-consecutive days ineach establishment. For quantification of sodium and fat added into the preparations, oiland salt were weighed, as well as the finished preparation; the weight of the standard portion and the yield of the preparation expressed in number of portions prepared were settled. From these data, the per capita amount of salt and oil added to cook one portion of each kind of preparation was calculated by dividing the total quantity of salt and oil by the number of prepared portions. Results: The levels of salt (3.0, 2.7, and 4.1 g – restaurant A, B and C,respectively and oil (17.0, 11.3, and 11.2 g – restaurant A, B and C, respectively added inthe three preparations are superior to the recommendations. Conclusion: The sodium andfat contents in the analyzed restaurants are higher than it is recommended by the Food Guidefor the Brazilian Population. It is essential that commercial restaurants become partners ofpublic policies on health promotion, adopting good nutritional practices, by reducing the sodium and fat contents, to offer healthy meals daily.

  20. WASTE MANAGEMENT IN A SCHOOL RESTAURANT

    Bianca Peruchin

    2013-06-01

    Full Text Available Nowadays, the amount of waste generated and its proper final destination is one of the greatest environmental issues. The higher education institutions are an important source of waste due to its diversity of teaching, researching and extension activities undertaken by academic world. The university restaurant supplies meals to the university community and ends up generating a kind of waste similar to the domestic waste, but in a bigger amount. The aim of this study was to investigate the gravimetric composition of the waste generated in the school restaurant of a higher-education institution in southern Brazil and provide a diagnostic of the current waste management. The data were obtained through a characterization process of the solid waste generated in one week; an interview with the responsible managers and direct observation of the local structure. It was found non-existence of a Management Plan for Solid Waste, as well as a lack of practices relative to its management. The waste segregation is impaired due the lack of specific and labeled bins, besides the overworked employees. Along the experimental period it were characterized 547,068 Kg of solid waste, in which more than 80% were organic waste. The paper concludes that the organic waste could be treated by composting. It is recommended the formulation and implementation of an integrated management plan for solid waste in order to provide adequate infrastructure for waste management in the school restaurant.

  1. THE PROFIT TARGET IN A RESTAURATION UNIT

    Briciu Sorin

    2011-12-01

    Full Text Available The hospitality industry represents one of the most dynamic sectors of the contemporary society, with an emphasised role in the process of globalization. Currently, the hospitality industry does not only face the challenges of the economic crisis but the changes in the market, the consumers behaviour and the technological trends, too. That is why, in this time, it is extremely important to apply the management accounting and the cost calculation in any entity in the hospitality industry in order to cope with the market challenges. The main services are performed through the hospitality industry: the accommodation and the restauration. These services satisfy the vital needs of the tourists, but this industry must meet other needs or requests such as the acknowledgement of the social status, the desire to know other cultures or traditions, to spend free time in a pleasant manner etc. Our intention and goal in the current article is to approach an image of the CVP analysis in the decision making process with an emphasis on the restauration in the hospitality industry. In order to cope with this critical time, the competition and to achieve the profits estimated, the managers in the hospitality industry can apply the CVP analysis, one of the simplest and most useful analytical instruments. The paper will tackle with the problem of the break even point in a restaurant, one of the main indicators of the CVP model and also the possibility of the decision making process orientation.

  2. LIMITED RESTAURANT SERVICE : ASCENSION AND WHITSUNTIDE WEEKENDS

    Restaurant Supervisory Committee

    2002-01-01

    Details of the arrangements to ensure the provision of a restaurant service during the Ascension and Whitsuntide weekends are given below. On all the days indicated, hot meals will be served from 11h30 to 14h00 and 18h00 to 19h30.   RESTAURANT SATELLITE CAFETERIAS KIOSQUE No. Opening times Usual opening times ASCENSION Thursday 9 May 1 2 3 08h00 - 21h00 Friday 10 May 1 2 3   07h00 - 21h00 07h00 - 18h00 Bldg. 40 Bldg. 30, 54 Bldg. 864 08h00 - 17h00     Saturday 11 May 1 2 3 07h00 - 23h00     Sunday 12 May 1 2 3 07h00 - 23h00     WHITSUNTIDE Saturday 18 May 1 2 3 08h00 - 21h00     Sunday 19 May 1 2 3 08h00 - 21h00     Monday 20 May 1 2 3 08h00 - 21h00     Restaurant Supervisory Committee Tel. 77551

  3. Improving children's menus in community restaurants: best food for families, infants, and toddlers (Best Food FITS) intervention, South Central Texas, 2010-2014.

    Crixell, Sylvia Hurd; Friedman, Bj; Fisher, Deborah Torrey; Biediger-Friedman, Lesli

    2014-12-24

    Approximately 32% of US children are overweight or obese. Restaurant and fast food meals contribute 18% of daily calories for children and adolescents aged 2 to 18 years. Changing children's menus may improve their diets. This case study describes Best Food for Families, Infants, and Toddlers (Best Food FITS), a community-based intervention designed to address childhood obesity. The objective of this study was to improve San Marcos children's access to healthy diets through partnerships with local restaurants, removing sugar-sweetened beverages, decreasing the number of energy-dense entrées, and increasing fruit and vegetable offerings on restaurant menus. San Marcos, Texas, the fastest growing US city, has more restaurants and fewer grocery stores than other Texas cities. San Marcos's population is diverse; 37.8% of residents and 70.3% of children are Hispanic. Overweight and obesity rates among school children exceed 50%; 40.3% of children live below the poverty level. This project received funding from the Texas Department of State Health Services Nutrition, Physical Activity, and Obesity Prevention Program to develop Best Food FITS. The case study consisted of developing a brand, engaging community stakeholders, reviewing existing children's menus in local restaurants, administering owner-manager surveys, collaborating with restaurants to improve menus, and assessing the process and outcomes of the intervention. Best Food FITS regularly participated in citywide health events and funded the construction of a teaching kitchen in a new community building where regular nutrition classes are held. Sixteen independent restaurants and 1 chain restaurant implemented new menus. Improving menus in restaurants can be a simple step toward changing children's food habits. The approach taken in this case study can be adapted to other communities. Minimal funding would be needed to facilitate development of promotional items to support brand recognition.

  4. Improving Children’s Menus in Community Restaurants: Best Food for Families, Infants, and Toddlers (Best Food FITS) Intervention, South Central Texas, 2010–2014

    Friedman, BJ; Fisher, Deborah Torrey; Biediger-Friedman, Lesli

    2014-01-01

    Background Approximately 32% of US children are overweight or obese. Restaurant and fast food meals contribute 18% of daily calories for children and adolescents aged 2 to 18 years. Changing children’s menus may improve their diets. This case study describes Best Food for Families, Infants, and Toddlers (Best Food FITS), a community-based intervention designed to address childhood obesity. The objective of this study was to improve San Marcos children’s access to healthy diets through partnerships with local restaurants, removing sugar-sweetened beverages, decreasing the number of energy-dense entrées, and increasing fruit and vegetable offerings on restaurant menus. Community Context San Marcos, Texas, the fastest growing US city, has more restaurants and fewer grocery stores than other Texas cities. San Marcos’s population is diverse; 37.8% of residents and 70.3% of children are Hispanic. Overweight and obesity rates among school children exceed 50%; 40.3% of children live below the poverty level. Methods This project received funding from the Texas Department of State Health Services Nutrition, Physical Activity, and Obesity Prevention Program to develop Best Food FITS. The case study consisted of developing a brand, engaging community stakeholders, reviewing existing children’s menus in local restaurants, administering owner–manager surveys, collaborating with restaurants to improve menus, and assessing the process and outcomes of the intervention. Outcome Best Food FITS regularly participated in citywide health events and funded the construction of a teaching kitchen in a new community building where regular nutrition classes are held. Sixteen independent restaurants and 1 chain restaurant implemented new menus. Interpretation Improving menus in restaurants can be a simple step toward changing children’s food habits. The approach taken in this case study can be adapted to other communities. Minimal funding would be needed to facilitate development

  5. Offers for our members

    Staff Association

    2013-01-01

    The Courir shops propose the following offer: 15% discount on all articles (not on sales) in the Courir shops (Val Thoiry, Annemasse and Neydens) and 5% discount on sales upon presentation of your Staff Association membership card and an identity card before payment. Summer is here, enjoy our offers for the aquatic parcs! Walibi : Tickets "Zone terrestre": 21 € instead of 26 €. Access to Aqualibi: 5 € instead of 8 € on presentation of your SA member ticket. Free for children (3-11 years old) before 12 h 00. Free for children under 3, with limited access to the attractions. Car park free. * * * * * Aquaparc : Day ticket: – Children: 30 CHF instead of 39 CHF – Adults : 36 CHF instead of 49 CHF Bonus! Free for children under 5.

  6. Offers for our members

    Staff Association

    2018-01-01

    Summer is coming, enjoy our offers for the aquatic parcs! Walibi : Tickets "Zone terrestre": 25 € instead of 31 €. Access to Aqualibi: 5 € instead of 8 € on presentation of your Staff Association member ticket. Free for children under 100 cm. Car park free. * * * * * Aquaparc : Day ticket: – Children: 33 CHF instead of 39 CHF – Adults : 33 CHF instead of 49 CHF Bonus! Free for children under 5.  

  7. Offers for our members

    Staff Association

    2017-01-01

    Summer is here, enjoy our offers for the aquatic parcs! Walibi : Tickets "Zone terrestre": 24 € instead of 30 €. Access to Aqualibi: 5 € instead of 6 € on presentation of your SA member ticket. Free for children under 100 cm. Car park free. * * * * * Aquaparc : Day ticket: – Children: 33 CHF instead of 39 CHF – Adults : 33 CHF instead of 49 CHF Bonus! Free for children under 5.

  8. Offers for our members

    Staff Association

    2017-01-01

    Summer is coming, enjoy our offers for the aquatic parcs! Walibi : Tickets "Zone terrestre": 24 € instead of 30 €. Access to Aqualibi: 5 € instead of 6 € on presentation of your SA member ticket. Free for children under 100 cm. Car park free. * * * * * Aquaparc : Day ticket: – Children: 33 CHF instead of 39 CHF – Adults : 33 CHF instead of 49 CHF Bonus! Free for children under 5.

  9. WHY RESTAURANTS SHOULD GO GREEN? – MAIN ENVIRONMENTAL PRACTICES IN RESTAURANTS INDUSTRY

    Stefan-Dragos CÎRSTEA

    2015-11-01

    Full Text Available Hospitality businesses influence the sustainability of their natural environment by consuming significant amounts of natural resources. Restaurant industry employs one in every three retail workers and consumes one-third of all retail electricity use and almost 30% of all meals were eaten away from home, last year. This study attempted to identify the most important benefits obtained from green practices implementation and which are the basic environmental practices that can be adopted by the organisations in order the improve their image and reduce their costs. Moreover, our research has been undertaken in parallel with worldwide existing trends in order to better understand the direction in which green restaurants are moving. This study results inventories the main environmental practices and actions that can be implemented in restaurants.

  10. Restaurant opening times for the Ascension and Whitsun weekends

    2012-01-01

    For the Ascension weekend (from Thursday, 17 May to Sunday, 20 May inclusive) and the Whitsun weekend (from Saturday, 26 May to Monday, 28 May inclusive), the restaurant opening times will be as follows: Restaurant No.1 will be open from 7 a.m. to 10 p.m., with hot meals being served from 11.30 a.m. to 2 p.m. and from 6.30 p.m. to 8 p.m. (except Friday 18 May, when the restaurant will be open as normal). Restaurant No.2 will be closed (except Friday 18 May, when the restaurant will be open as normal). Restaurant No.3 will be closed.

  11. Effects of adding an Italian theme to a restaurant on the perceived ethnicity, acceptability, and selection of foods.

    Bell, R; Meiselman, H L; Pierson, B J; Reeve, W G

    1994-02-01

    We investigated whether a change in the perceived ethnicity of a food can be produced without manipulating the food item itself, and if that change in ethnic perception is accompanied by a change in acceptability and food selection behavior. Italian and British foods were offered in a British restaurant for four days. Foods were offered for 2 days under control conditions, when the restaurant was decorated as usual. The identical foods then were offered in the restaurant for 2 more days under experimental conditions, when ethnic names were used on the menu to describe foods, and the restaurant was decorated with an Italian theme. Perceived ethnicity and acceptability of items were rated by customers each day, and item selection was tracked. The Italian theme increased selection of pasta and dessert items, and decreased the selection of fish. The Italian theme also increased the perceived Italian ethnicity of British pasta items, fish and veal, and increased the perceived Italian ethnicity of the meal overall. These findings show that changes in perceived ethnicity and food selection can be accomplished without altering food items, but merely by manipulating the environment, and may imply a unique strategy for increasing perceived menu variety.

  12. Comparing nutrition environments in bodegas and fast food restaurants

    Neckerman, Kathryn M.; Lovasi, Laszlo; Yousefzadeh, Paulette; Sheehan, Daniel; Milinkovic, Karla; Baecker, Aileen; Bader, Michael D. M.; Weiss, Christopher; Lovasi, Gina S.; Rundle, Andrew

    2013-01-01

    Many small grocery stores or “bodegas” sell prepared or ready-to-eat items, filling a similar niche in the food environment as fast food restaurants. However, little comparative information is available about the nutrition environments of bodegas and fast food outlets. This study compared the nutrition environments of bodegas and national chain fast food restaurants using a common audit instrument, the Nutrition Environment Measures Study in Restaurants (NEMS-R) protocol. The analytic sample ...

  13. Restaurant quality: the case of Central Slovenian region

    Uran Maravić, Maja

    2016-01-01

    The purpose – This study has two key goals. The first part presents and compares different expert systems for assessing quality in the restaurants alongside the Ljubljana Quality Selection assessment methodology - LQS. In the second part, this study presents the results of a restaurant assessment in the Central Slovenian region using the LQS methodology. Design/methodology – In the first part of the study, we compare restaurant assessment systems through different criteria. In the second p...

  14. Ljubljana quality selection (LQS) - innovative case of restaurant assessment system

    Maja Uran Maravić; Daniela Gračan; Zrinka Zadel

    2014-01-01

    The purpose – The purpose of this paper is to briefly present the most well-known restaurant assessment systems where restaurant are assessed by experts. The aim is to highlight the strengths and weaknesses of each system. Design –The special focus is to give answers on questions: how are the restaurants assessed by experts, which are the elements and standards of assessment and whether they are consistent with the quality dimensions as advocated in the theory of service quality. Methodology ...

  15. Restaurant Policies and Practices for Serving Raw Fish in Minnesota.

    Hedeen, Nicole

    2016-10-01

    The number of restaurants serving sushi within Minnesota is continuously increasing. The practices and protocols of serving raw fish are complex and require detailed planning to ensure that food served to patrons will not cause illness. Although the popularity of sushi is increasing, there is a lack of research on food safety issues pertaining to preparation of raw fish and sushi rice. To address this gap, the Minnesota Department of Health Environmental Health Specialists Network Food program collected descriptive data on restaurant practices and policies concerning the service of raw fish and sushi rice in 40 Minnesota restaurants. At each restaurant, a specialist interviewed a restaurant manager, conducted an observation of the sushi prep areas in the restaurant kitchen, and reviewed parasite destruction letters and invoices from fish supplier(s). Over half of the restaurants (59%) were missing one or more of the parasite destruction letters from their fish supplier(s) guaranteeing that fish had been properly frozen to the time and temperature requirements in the Minnesota Food Code. A total of 42 parasite destruction letters from suppliers were observed; 10% were considered "adequate" letters. The majority of the letters were missing details pertaining to the types of fish frozen, the length of time fish were frozen, or details on what temperatures fish were held frozen or a combination of all three. Most restaurants were using time as a public health control for their sushi rice. For those restaurants using time as a public health control, 26% had a written procedure on-site, and approximately 53% were keeping track of time. Bare hand contact during sushi prep was observed in 17% of restaurants, and in more than 40% of the restaurants, at least one fish was mislabeled on the menu. Findings from this study indicate that many Minnesota restaurants are not complying with the Food Code requirements pertaining to parasite destruction for the service of raw fish or

  16. Kolkata Restaurant Problem as a Generalised El Farol Bar Problem

    Chakrabarti, Bikas K.

    Generalisation of the El Farol bar problem to that of many bars here leads to the Kolkata restaurant problem, where the decision to go to any restaurant or not is much simpler (depending on the previous experience of course, as in the El Farol bar problem). This generalised problem can be exactly analysed in some limiting cases discussed here. The fluctuation in the restaurant service can be shown to have precisely an inverse cubic behavior, as widely seen in the stock market fluctuations.

  17. Demand uncertainty and investment in the restaurant industry

    Sohn, Jayoung

    2016-01-01

    Since the collapse of the housing market, the prolonged economic uncertainty lingering in the U.S. economy has dampened restaurant performance. Economic uncertainty affects consumer sentiment and spending, turning into demand uncertainty. Nevertheless, the highly competitive nature of the restaurant industry does not allow much room for restaurants to actively control prices, leaving most food service firms exposed to demand uncertainty. To investigate the impact of demand uncertainty in the ...

  18. The Vital Components of Restaurant Quality that Affect Guest Satisfaction

    Snježana Gagić; Dragan Tešanović; Ana Jovičić

    2013-01-01

    Nowadays, the trend of dining in restaurants has become quite prominent in Serbia. Frequent restaurant visits are not only the reflection of satisfying hedonistic needs, but also the result of increasing number of single-person households as well as adjustment to the European business hours.In an increasingly competitive environment, restaurants must be focused on guests using marketing concepts that identify their needs thus leading to their satisfaction and inc...

  19. Evaluation of Customer Satisfaction with Restaurant Services with ACSI Application

    Derli Luís Angnes; Carlos Alberto Mello Moyano; Jorge Francisco Bertinetti Lengler

    2015-01-01

    Brazil has more than a million bars and restaurants, which are responsible for about 40% of the tourism GDP of the country. Restaurants are business organizations in the gastronomy and service sectors that besides providing individual satisfaction and social life are of great importance for people’s health. The main objective of this study was to validate a model for the customer satisfaction related to the service attributes in restaurants. The American Customer Satisfaction Index (ACSI) wa...

  20. For or against the smoking ban in restaurants?

    Marinakou, Evangelia

    2011-01-01

    A considerable number of countries have applied laws for the ban of smoking in public places. Furthermore, the separate area for smokers and non-smokers customers in private places such as restaurants and bars, is a significant change that has caused positive or negative attitudes. The different views of customers and restaurant owners have created a legal and social debate. The findings suggest that on the one hand, the majority of the restaurant owners impose the law, but not actively. On t...

  1. Mobile Restaurant Information System Integrating Reservation Navigating and Parking Management

    Chih-Yao Lo,; Chun-Ta Lin,; Chia-Lung Tsai

    2011-01-01

    In recent years, with the pace of technological development, people have become more and more demanding in terms of quality of life. At the same time the restaurant industry has become one of the largest industries in the world. To follow international trends and development in the restaurant business in Taiwan, various types of theme restaurants and cafes have emerged. Needless to saycompetition is intense. In such an environment, raising service quality and management performance are the fo...

  2. HR PRACTICES, EMPLOYEE BEHAVIOR, CUSTOMER SATISFACTION, AND RESTAURANT PERFORMANCE

    Smela, Stephen J.

    2002-01-01

    This paper looks at performance at the individual restaurant level from the perspective of management, customers and employees. The results are based on surveys of each of these three groups conducted between June and September 2001 at a sit-down, casual restaurant chain. There are several key findings. Service-related employee training and giving staff a say in making decisions improves customer satisfaction and loyalty. How employees perceive the service climate in their restaurant is a bet...

  3. Customer Satisfaction and Service Quality at Fafa's Restaurant

    Tcvetkova, Daria

    2017-01-01

    The commissioning company of this thesis is Fafa’s restaurant, which opened in Tampere in 2016. Fafa’s restaurant is a chain of fast-food concept restaurants located in several cities in Finland. The purpose of the research is to analyse customer satisfaction and service quality at the commissioning company and find positive solutions for its improvement. The theoretical framework of the study includes different theories on customer satisfaction and quality of the service, models and dime...

  4. Cooking smoke and respiratory symptoms of restaurant workers in Thailand

    Juntarawijit, Chudchawal; Juntarawijit, Yuwayong

    2017-01-01

    Background Restaurant workers are at risk from exposure to toxic compounds from burning of fuel and fumes from cooking. However, the literature is almost silent on the issue. What discussion that can be found in the literature focuses on the potential effects from biomass smoke exposure in the home kitchen, and does not address the problem as occurring in the workplace, particularly in restaurants. Methods This was a cross-sectional survey of 224 worker from 142 food restaurants in the Tha Ph...

  5. The business plan of Izakaya restaurant in Helsinki

    Du, Peng

    2017-01-01

    The objective of thesis was to study the main areas of creating a business plan and to make research toward the current market environment of Asian fusion restaurant in the Helsinki area in order to make a realistic business plan of a Japanese Izakaya restaurant. The theoretical study is based on several business books, some suggestion from different types of restaurant owners in Helsinki, the business plan outline was finally made. For the empirical study, a survey of market analysis,...

  6. The attractiveness of green restaurants among the youth

    Codruța Adina BĂLTESCU

    2017-07-01

    Full Text Available The growing interest of the population in a healthy life is a constant of modern society. The culinary habits are essential elements in this respect. Concerns about the opening of green restaurants are related directly to the people's intentions to serve meals in such public catering establishments. The present article analyses the views of the youth on the attributes considered to be significant to outline the activity of green restaurants and the prospects of their consumption within these restaurants. The results obtained show the young people's willingness to eat in green restaurants, as well as their availability to allocate higher amounts of money for the consumption of healthy foods.

  7. Work on the extension of Restaurant No. 1

    GS Department

    2010-01-01

    The work on the extension of Restaurant No. 1 began on 12 April and is expected to take 6 months to complete. For safety reasons, a worksite perimeter fence has been erected on the terrace, and a watertight shielding wall has been put up inside the restaurant. Restaurant customers are requested to comply with the signs in place. Various activities associated with the work are likely to generate noise and dust. As the terrace is used by diners in the summer, such activities will be kept to a minimum during mealtimes. We should like to thank the customers of the restaurant for their understanding. GS/SEM Group

  8. Offers for our members

    Staff Association

    2013-01-01

    Summer is here, enjoy our offers for the aquatic parcs! Walibi : Tickets "Zone terrestre": 21 € instead of 26 €. Access to Aqualibi: 5 € instead of 8 € on presentation of your SA member ticket. Free for children (3-11 years old) before 12 h 00. Free for children under 3, with limited access to the attractions. Car park free. * * * * * Aquaparc : Day ticket: – Children: 30 CHF instead of 39 CHF – Adults : 36 CHF instead of 49 CHF Bonus! Free for children under 5.

  9. Offers for our members

    Staff Association

    2015-01-01

    Summer is here, enjoy our offers for the aquatic parcs! Walibi : Tickets "Zone terrestre": 21,50 € instead of 27 €. Access to Aqualibi: 5 € instead of 6 € on presentation of your SA member ticket. Free for children (3-11 years old) before 12:00 p.m. Free for children under 3, with limited access to the attractions. Car park free. * * * * * Aquaparc : Day ticket: – Children: 33 CHF instead of 39 CHF – Adults : 33 CHF instead of 49 CHF Bonus! Free for children under 5.

  10. Offers for our members

    Staff Association

    2016-01-01

    Summer is here, enjoy our offers for the aquatic parcs! Walibi : Tickets "Zone terrestre": 23 € instead of 29 €. Access to Aqualibi: 5 € instead of 6 € on presentation of your SA member ticket. Free for children (3-11 years old) before 12:00 p.m. Free for children under 3, with limited access to the attractions. Car park free. * * * * * Aquaparc : Day ticket: – Children: 33 CHF instead of 39 CHF – Adults : 33 CHF instead of 49 CHF Bonus! Free for children under 5.

  11. Offers for our members

    Staff Association

    2017-01-01

    Summer is here, enjoy our offers for the water parks! Walibi: Tickets "Zone terrestre": 24 € instead of 30 €. Access to Aqualibi: 5 € instead of 6 € on presentation of your ticket purchased at the Staff Association. Bonus! Free for children under 100 cm, with limited access to the attractions. Free car park. *  *  *  *  *  *  *  * Aquaparc: Day ticket: -  Children: 33 CHF instead of 39 CHF -  Adults : 33 CHF instead of 49 CHF Bonus! Free for children under 5 years old.

  12. The effect of a smoke-free law on restaurant business in South Australia.

    Wakefield, Melanie; Siahpush, Mohammad; Scollo, Michelle; Lal, Anita; Hyland, Andrew; McCaul, Kieran; Miller, Caroline

    2002-08-01

    Despite evidence to the contrary from overseas research, the introduction of smoke-free legislation in South Australia (SA), which required all restaurants to go smoke-free in January 1999, sparked concerns among the hospitality industry about loss of restaurant business. This study aimed to determine whether the law had a detrimental impact on restaurant business in SA. Using time series analysis, we compared the ratio of monthly restaurant turnover from restaurants and cafés in SA to (a) total retail tumover in SA (minus restaurants) for the years 1991 to 2001 and (b) Australian restaurant tumover (minus SA, Westem Australia and the Australian Capital Territory) for the years 1991-2000. There was no decline in the ratio of (a) SA restaurant turnover to SA retail turnover or (b) SA restaurant tumover to Australian restaurant turnover. The introduction of a smoke-free law applying to restaurants in SA did not adversely affect restaurant business in SA.

  13. 75 FR 68361 - Agency Information Collection Activities; Proposed Collection; Comment Request; Restaurant Menu...

    2010-11-05

    ...] Agency Information Collection Activities; Proposed Collection; Comment Request; Restaurant Menu and... appropriate, and other forms of information technology. Restaurant Menu and Vending Machine Labeling... restaurants and similar retail food establishments (SRFE) with 20 or more locations doing business under the...

  14. Offer for our members

    Staff Association

    2017-01-01

    The Staff Association CERN staff has recently concluded a framework agreement with AXA Insurance Ltd, General-Guisan-Strasse 40, 8401 Winterthur. This contract allows you to benefit from a preferential tariff and conditions for insurances: Motor vehicles for passenger cars and motorcycles of the product line STRADA: 10% discount Household insurance (personal liability and household contents) the product line BOX: 10% discount Travel insurance: 10% discount Buildings: 10% discount Legal protection: 10% discount AXA is number one on the Swiss insurance market. The product range encompasses all non-life insurance such as insurance of persons, property, civil liability, vehicles, credit and travel as well as innovative and comprehensive solutions in the field of occupational benefits insurance for individuals and businesses. Finally, the affiliate AXA-ARAG (legal expenses insurance) completes the offer. For those of you already insured with the company, contact your current advisor. Others may contact a counsel...

  15. Offers for our members

    Association du personnel

    2013-01-01

    La banque LCL propose aux membres de l’Association du personnel les avantages suivants : – Un barème Privilège sur le Prêt immobilier – Des avantages tarifaires sur l’épargne, notamment l’assurance-vie. – Un taux préférentiel de prêt à la consommation. En outre, jusqu’au 30 septembre 2013, elle offre 50€ à tous les nouveaux clients, membres de l'Association du personnel. Summer is here, enjoy our offers for the aquatic parcs! Tickets "Zone terrestre" : 21 € instead of de 26 €. Access to Aqualibi : 5 euros instead of 8 euros on presentation of your SA member ticket. Free for children (3-11 years old) before 12 h 00. Free for children under 3, with limited access to the attractions. Free car park. * * * * * * * Full day ticket: – Children : 30 CHF instead of 39 CHF &...

  16. Offers for our members

    Staff Association

    2013-01-01

    The warm weather arrives, it's time to take advantage of our offers Walibi and Aquapark! Walibi : Tickets "Zone terrestre": 21 € instead of 26 € Access to Aqualibi: 5 € instead of 8 € on presentation of your SA member ticket. Free for children (3-11 years old) before 12 h 00. Free for children under 3, with limited access to the attractions. Car park free. * * * * * Aquaparc : Half-day ticket (5 hours): – Children: 26 CHF instead of 35 CHF – Adults : 32 CHF instead of 43 CHF Day ticket: – Children: 30 CHF instead of 39 CHF – Adults : 36 CHF instead of 49 CHF Free for children under 5.

  17. Eat Smart! Ontario's Healthy Restaurant Program: focus groups with non-participating restaurant operators.

    Dwyer, John J M; Macaskill, Lesley A; Uetrecht, Connie L; Dombrow, Carol

    2004-01-01

    Eat Smart! Ontario's Healthy Restaurant Program is a standard provincial health promotion program. Public health units give an award of excellence to restaurants that meet nutrition, food safety, and non-smoking seating standards. The purpose of this study was to determine why some restaurant operators have not applied to participate in the program, and how to get them to apply. Four focus group interviews were conducted with 35 operators who didn't apply to participate. The analysis of responses yielded various themes. The participants' perceived barriers to participation were misunderstandings about how to qualify for the program, lack of time, concern about different non-smoking bylaw requirements, and potential loss of revenue. Their perceived facilitators to participation were convenience of applying to participate, franchise executives' approval to participate, a 100% non-smoking bylaw, flexibility in the assessment of restaurants, the opportunity for positive advertising, alternative payment for food handler training, and customer demand. Program staff can use the findings to develop and use strategies to encourage participation.

  18. School vending machine use and fast-food restaurant use are associated with sugar-sweetened beverage intake in youth.

    Wiecha, Jean L; Finkelstein, Daniel; Troped, Philip J; Fragala, Maren; Peterson, Karen E

    2006-10-01

    To examine associations between use of school vending machines and fast-food restaurants and youth intake of sugar-sweetened beverages. A cross-sectional observational study. From a group randomized obesity intervention, we analyzed baseline data from 1,474 students in 10 Massachusetts middle schools with vending machines that sold soda and/or other sweetened drinks. Daily sugar-sweetened beverage consumption (regular soda, fruit drinks, and iced tea), purchases from school vending machines, and visits to fast-food restaurants in the preceding 7 days were estimated by self-report. Chi(2) and nonparametric tests were performed on unadjusted data; multivariable models adjusted for sex, grade, body mass index, and race/ethnicity, and accounted for clustering within schools. Among 646 students who reported using school vending machines, 456 (71%) reported purchasing sugar-sweetened beverages. Overall, 977 students (66%) reported eating at a fast-food restaurant. Sugar-sweetened beverage intakes averaged 1.2 servings per day. In adjusted models, relative to no vending machine purchases, servings per day increased by 0.21 for one to three purchases per week (P=0.0057), and 0.71 with four or more purchases (Pvending machines, more report buying sugar-sweetened beverages than any other product category examined. Both school vending machine and fast-food restaurant use are associated with overall sugar-sweetened beverage intake. Reduction in added dietary sugars may be attainable by reducing use of these sources or changing product availability.

  19. Health promotion practices of restaurants and cafés in Australia: changes from 1997 to 2000 using an annual telemarketing intervention.

    Licata, Milly; Gillham, Karen; Campbell, Elizabeth

    2002-09-01

    This study looked at whether rates of health promotion practices among restaurants and cafés in the Hunter Region of New South Wales (NSW), Australia, increased between 1997 and 2000. During the project period all restaurants and cafés in the region were offered an annual direct marketing telephone interview (1997, 1998 and 1999), during which resources were offered to assist in the adoption of health promotion practices. Owners or managers of restaurants and cafés completed phone interviews that assessed 18 health promotion practices relating to: environmental tobacco smoke (two practices); responsible service of alcohol (five practices); healthy food choices (one practice); food safety (four practices); occupational health and safety (three practices); and the prevention of infectious diseases (three practices). Changes in practices were examined by comparing data from cross-sectional samples in 1997 (before any offers of resources) and 2000 (after up to three annual telemarketing calls), and among a cohort interviewed in both 1997 and 2000. Ninety-one per cent of restaurants and cafés (321) participated in the 1997 survey and 239 (81%) participated in the 2000 survey. A cohort of 122 restaurants and cafés participated in both surveys. Significant increases were present for 14 of the 18 health promotion initiatives in the cross-sectional sample and for 10 of the 18 health promotion initiatives in the cohort. For both cross-sectional and cohort samples, a change in at least one practice in each area was evident, with the exception of nutrition. The proportion of restaurants and cafés in the project region that undertake health promotion initiatives is increasing. A telephone-based intervention may contribute to such an increase. The suggestion that the prevalence of health promotion initiatives in restaurants and cafés can be increased highlights the potential for health promotion to be more actively involved in this setting.

  20. Kolkata Paise Restaurant Problem: An Introduction

    Ghosh, Asim; Biswas, Soumyajyoti; Chatterjee, Arnab; Chakrabarti, Anindya Sundar; Naskar, Tapan; Mitra, Manipushpak; Chakrabarti, Bikas K.

    We discuss several stochastic optimization strategies in games with many players having large number of choices (Kolkata Paise Restaurant Problem) and two choices (minority game problem). It is seen that a stochastic crowd avoiding strategy gives very efficient utilization in KPR problem. A slightly modified strategy in the minority game problem gives full utilization but the dynamics stops after reaching full efficiency, thereby making the utilization helpful for only about half of the population (those in minority). We further discuss the ways in which the dynamics may be continued and the utilization becomes effective for all the agents keeping fluctuation arbitrarily small.

  1. Amuse Restaurant Set Dinner Menu 2017

    Amuse Restaurant

    2017-01-01

    Since opening, Amuse Restaurant has garnered rave reviews from the Country’s most trusted and renowned food critics. Praise has flowed for Conor’s individual style of cooking, which brings Asian flavours, namely Japanese, to modern French cuisine. The menu focuses mainly on tasting menus as it is the best way to experience this kind of food, however there is a three course set menu available Tuesday to Thursday for mid week dining. The lunch menu is a three course affair with the option of a ...

  2. Restaurant Forty One Dinner Menu 2017

    Restaurant Forty One

    2017-01-01

    This is fine-dining without the stuffiness. The restaurant can host up to 52 guests in the front and main room, with an additional two private dining rooms (with both catering for up to 10 guests each). Tasting menus and special requests are willingly accommodated, and wine tastings and dinner evenings are always available. Our welcoming team are proud to have recently hosted US Secretary of State Hillary Clinton on her visit to Dublin. They now await your visit. “Exquisite works of art, and ...

  3. Rasam Indian Restaurant: Early Bird Menu

    Rasam Indian Restaurant

    2013-01-01

    Rasam Indian Restaurant is located in the Glasthule, a suburb of Dublin and opened in 2003. The objective is to serve high quality, authentic Indian cuisine. "We blend, roast and grind our own spices daily to provide a flavour that is unique to Rasam. Cooking Indian food is founded upon long held family traditions. The secret is in the varying elements of heat and spices, the tandoor clay oven is a hugely important fixture in our kitchen. Marinated meats are lowered into the oven on lon...

  4. Well, that's what came with it. A qualitative study of U.S. mothers' perceptions of healthier default options for children's meals at fast-food restaurants.

    Henry, Holly K M; Borzekowski, Dina L G

    2015-04-01

    Using a qualitative design, this study investigated mothers' perceptions of food choices and default options, for children, at fast-food restaurants. Mothers of 3- to 8-year-old children (n = 40) participated in phone interviews. Mothers praised fast-food restaurants for offering healthier choices, but voiced concerns about quality of the food. Half worried about meat products and several were distressed by the processing involved with food and beverages. Many said that their children wanted to visit fast-food restaurants because of advertised toys and not food offerings. Half liked bundled meals, as long as they could choose the specific items that were included. Having healthier defaults might eliminate battles, reduce forgetfulness and facilitate ordering. Most mothers favored healthier defaults because it would help "other parents." This small study provides strong support for offering healthier options at fast-food restaurants. Restaurants, schools and other food venues should design children's meals that make the healthy choice the easy choice. Copyright © 2014 Elsevier Ltd. All rights reserved.

  5. ALA Conference 2009: The Second City's Newest Restaurants

    Daugherty, Robert Allen

    2009-01-01

    In this article, the author lists some of his favorites among Chicago's new restaurants. Most of the restaurants listed are easily accessible from the conference hotels by foot, taxi, or public transportation. The Chicago Transit Authority's (CTA) helpful trip planner can be used to determine the quickest and easiest routes. The price guide is…

  6. Store and Restaurant Advertising and Health of Public Housing Residents

    Heinrich, Katie M.; Li, Dongmei; Regan, Gail R.; Howard, Hugh H.; Ahluwalia, Jasjit S.; Lee, Rebecca E.

    2012-01-01

    Objectives: To determine relationships between food and beverage signs and health. Methods: In 12 public housing neighborhoods, food and alcohol signs were counted for stores and restaurants. Health and demographic data were from 373 adults. Results: Multilevel modeling showed higher BMI was related to more store and restaurant alcohol signs,…

  7. The Methanizer : A Small Scale Biogas Reactor for a Restaurant

    Vasudevan, R.; Karlsson, O.; Dhejne, K.; Derewonko, P.; Brezet, J.C.

    2010-01-01

    The purpose of this study is to determine the technical and economic feasibility of a smallscale bioreactor called the Methanizer for a restaurant. The bioreactor converts organic waste produced by the restaurant into methane. This methane can be used to power the restaurant’s cooking stoves. The

  8. More than Food and Drink: Careers in Restaurants

    Liming, Drew

    2009-01-01

    In restaurants, the food's the thing. But the drinks, presentation, service, and ambiance are important, too. And it's up to restaurant workers to provide diners with a square meal that's well rounded. The hard work of the kitchen, bar, and dining-room staff gets food and drink from menu to mouth. Some of the more visible workers may include…

  9. Alcohol Service Practices: A Survey of Bar and Restaurant Managers

    Nederhoff, Dawn M.; Lenk, Kathleen M.; Horvath, Keith J.; Nelson, Toben F.; Ecklund, Alexandra M.; Erickson, Darin J.; Toomey, Traci L.

    2016-01-01

    Excessive alcohol consumption can result from illegal sales to intoxicated patrons at bars and restaurants. We surveyed bar/restaurant managers about their practices in reducing illegal sales to intoxicated patrons. We found that managers were confident that they could refuse service to intoxicated customers but were less likely to have…

  10. Outdoor ultrafine particle concentrations in front of fast food restaurants.

    Vert, Cristina; Meliefste, Kees; Hoek, Gerard

    2016-01-01

    Ultrafine particles (UFPs) have been associated with negative effects on human health. Emissions from motor vehicles are the principal source of UFPs in urban air. A study in Vancouver suggested that UFP concentrations were related to density of fast food restaurants near the monitoring sites. A previous monitoring campaign could not separate the contribution of restaurants from road traffic. The main goal of this study has been the quantification of fast food restaurants' contribution to outdoor UFP concentrations. A portable particle number counter (DiscMini) has been used to carry out mobile monitoring in a largely pedestrianized area in the city center of Utrecht. A fixed route passing 17 fast food restaurants was followed on 8 days. UFP concentrations in front of the restaurants were 1.61 times higher than in a nearby square without any local sources used as control area and 1.22 times higher compared with all measurements conducted in between the restaurants. Adjustment for other sources such as passing mopeds, smokers or candles did not explain the increase. In conclusion, fast food restaurants result in significant increases in outdoor UFP concentrations in front of the restaurant.

  11. Critical Success Factors for Franchised Restaurants Entering the Kenyan Market

    Lucy Gikonyo; Adele Berndt; Joseph Wadawi

    2015-01-01

    In today’s globalized world, businesses look to expand to have a global presence. Restaurant businesses have expanded internationally using franchising. This study sought to determine the critical success factors (CSFs) of a franchised restaurant system entering the Kenyan market from the franchisors’ perspective. It sought to establish how franchisors define, identify, and evaluate success. This study provides a theor...

  12. The Study Of Ethical Issues In Restaurant Of Karachi Pakistan

    Rimsha Zafar

    2015-08-01

    Full Text Available Abstract Ethics includes social cultural and moral values of an organization. Nowadays restaurant are involving in deceptive advertisement unhygienic food and poor food quality these out key ethical issues in restaurants of Karachi Pakistan. In this study researcher focuses on three main variables hygienic factor deceptive advertisements and food quality. All these three variables have been taken and gathered the data through mail survey questionnaire and email sample size of 200 respondents from different areas of Karachi male and female age group between 20 to 40 years. Data compiled and analyzed through Statistical techniques like descriptive correlate and regression. The results show that ethics influence hygienic factor whereas deceptive advertisement and food quality of a restaurant is better known when a family buy the food at restaurant. Therefore it is very important for restaurants to train their employees and give them a better knowledge of ethics.

  13. LIMITED RESTAURANT SERVICE: ASCENSION AND WHITSUNTIDE WEEKENDS

    Restaurant Supervisory Committee

    2001-01-01

    Details of the arrangements to ensure the provision of a restaurant service during the Ascension and Whitsuntide weekends are given below. On all the days indicated, hot meals will be served from 11h30 to 14h00 and 18h00 to 19h30. RESTAURANT CAFETERIAS PERIPHERIQUES SATELLITE CAFETERIAS KIOSQUE No. Horaire Opening times Horaire : comme d'habitude Usual opening times   ASCENSION         Jeudi 24 mai 1       Thursday, May 24 2 08h00 - 21h00 3           Vendredi 25 mai 1   Bâts. /Bldgs 6 13 17 40Bâts. /Bldgs. 30 54 Bâts. /Bldgs 864 08h00 — 17h00 Friday, May 25 2 07h00 - 21h00   3 07h00 - 18h00           Samedi 26 mai 1 07h00 - 23h00     Saturday, May 26 2   3           Dimanche 27 mai 1 07h00 - 23h00     Sunday, May 27 2   3                   PENTECOTE WHITSUNTIDE         Samedi 2 juin 1 08h00 - 21h00     Saturday, June 2 2   3           Dimanche 3 juin 1 08h00 — 21h00     Sunday, Jun...

  14. Factors That Lead to Environmentally Sustainable Practices in the Restaurant Industry: A Qualitative Analysis of Two Green Restaurant Innovators

    Nyheim, Peter

    2012-01-01

    In recent years, more organizations, including restaurants, have concerned themselves with sustainability. As with any new endeavor, guidance is needed. The purpose of this study was to investigate factors that lead to environmentally sustainable practices in the restaurant industry. Using Rogers' Diffusion of Innovation Theory as a…

  15. Note méthodologique : Exemple de restauration de la plaine de la Crau : l’écologie de la restauration face à la restauration écologique

    Renaud Jaunatre, Baptiste Dolidon, Élise Buiison et Thierry Dutoit

    2011-05-01

    Full Text Available Quel peut être l’apport des recherches en écologie de la restauration pour la réhabilitation d’une communauté végétale unique à forte valeur patrimoniale ? Comment s’intègrent-elles aux opérations de restauration sur le terrain ? Exemple en plaine de Crau pour la réhabilitation des steppes méditerranéennes de Cossure.

  16. The use of analytical procedures in the internal audit of the restaurant business expenses

    T.Yu. Kopotienko

    2015-06-01

    Full Text Available The important task of carrying out the internal audit of expenses is to get the sufficient and reliable audit evidence. This can be achieved by using the analytical procedures in the audit process. The identification of the analytical procedures with the financial analysis of the business activities prevents from the efficient usage of them in the internal audit of the restaurant business expenses. The knowledge of internal auditors about the instructional techniques of analytical procedures and their tasks, depending on the verification steps are insufficient. The purpose of the article is the developing the methods of the internal audit of the restaurant business expenses based on an integrated application of analytical procedures. The nature and purpose of analytical procedures have been investigated in the article. It have been identified the factors influencing on auditor’s decision about the choice of analytical procedures complex. It was recommended to identify among them the purpose of analytical procedures, the type and structure of the enterprise, the source of the available information, the existence of financial and non-financial information, reliability and comparability of the available information. It have been identified the tasks of analytical procedures, depending on the verification steps. It was offered the analytical procedures complex as a part of internal audit of the restaurant business expenses. This complex contains a list of the analytical procedures, instructional techniques of analysis that are used in the appropriate procedure and the brief overview of the content of procedure.

  17. Do Adolescents Who Live or Go to School Near Fast Food Restaurants Eat More Frequently From Fast Food Restaurants?

    Forsyth, Ann; Wall, Melanie; Larson, Nicole; Story, Mary; Neumark-Sztainer, Dianne

    2012-01-01

    This population-based study examined whether residential or school neighborhood access to fast food restaurants is related to adolescents’ eating frequency of fast food. A classroom-based survey of racially/ethnically diverse adolescents (n=2,724) in 20 secondary schools in Minneapolis/St. Paul, Minnesota was used to assess eating frequency at five types of fast food restaurants. Black, Hispanic, and Native American adolescents lived near more fast food restaurants than white and Asian adolescents and also ate at fast food restaurants more often. After controlling for individual-level socio-demographics, adolescent males living near high numbers fast food restaurants ate more frequently from these venues compared to their peers. PMID:23064515

  18. Changing the restaurant food environment to improve cardiovascular health in a rural community: implementation and evaluation of the Heart of New Ulm restaurant programme.

    Lindberg, Rebecca; Sidebottom, Abbey C; McCool, Brigitte; Pereira, Raquel F; Sillah, Arthur; Boucher, Jackie L

    2018-04-01

    The goals of the present study were to: (i) describe the implementation of a programme to improve the restaurant food environment in a rural community; and (ii) describe how practices changed in community restaurants. The intervention included a baseline assessment of all community restaurants (n 32) and a report on how they could increase the availability and promotion of healthful options. The assessment focused on sixteen healthy practices (HP) derived from the Nutrition Environment Measures Survey for Restaurants. Restaurants were invited to participate at gold, silver or bronze levels based on the number of HP attained. Participating restaurants received dietitian consultation, staff training and promotion of the restaurant. All community restaurants were reassessed 1·5 years after baseline. The restaurant programme was part of the Heart of New Ulm Project, a community-based CVD prevention programme in a rural community. All community restaurants (n 32) were included in the study. Over one-third (38 %) of community restaurants participated in the programme. At baseline, 22 % achieved at least a bronze level. This increased to 38 % at follow-up with most of the improvement among participating restaurants that were independently owned. Across all restaurants in the community, the HP showing the most improvement included availability of non-fried vegetables (63-84 %), fruits (41-53 %), smaller portions and whole grains. Findings demonstrate successes and challenges of improving healthful food availability and promotion in a community-wide restaurant programme.

  19. Lack of Healthy Food Options on Children’s Menus of Restaurants in the Health-Disparate Dan River Region of Virginia and North Carolina, 2013

    Olive, Nicole C.; Waters, Clarice N.; Estabrooks, Paul A.; You, Wen; Zoellner, Jamie M.

    2015-01-01

    Introduction Interest has increased in understanding the types and healthfulness of restaurant foods for children, particularly in disadvantaged areas. The purpose of this community-based participatory research study was to describe the quality of restaurant food offered to children in a health-disparate region in Virginia and North Carolina and to determine if the availability of healthy foods differed by location (rural, urban) or by the predominant race (black, white, mixed race) of an area’s population. Methods Restaurants offering a children’s menu in the 3 counties in Virginia and North Carolina that make up the Dan River Region were identified by using state health department records. Research assistants reviewed menus using the Children’s Menu Assessment (CMA), a tool consisting of 29 scored items (possible score range, −4 to 21). Scores were calculated for each restaurant. We obtained information on the predominant race of the population at the block group level for all counties from 2010 US Census data. Results For the 137 restaurants studied, mean CMA scores were low (mean, 1.6; standard deviation [SD], 2.7), ranging from −4 to 9 of 21 possible points. Scores were lowest for restaurants in the predominantly black block groups (mean, 0.2; SD, 0.4) and significantly different from the scores for restaurants in the predominantly white (mean, 1.4; SD, 1.6) and mixed-race block groups (mean, 2.6; SD, 2.4) (F = 4.3; P < .05). Conclusion Children’s menus available in the Dan River Region lack healthy food options, particularly in predominantly black block groups. These study findings can contribute to regional efforts in policy development or environmental interventions for children’s food quality by the community-based participatory research partnership and help local stakeholders to determine possible strategies and solutions for improving local food options for children. PMID:25811495

  20. The Vital Components of Restaurant Quality that Affect Guest Satisfaction

    Snježana Gagić

    2013-10-01

    Full Text Available Nowadays, the trend of dining in restaurants has become quite prominent in Serbia. Frequent restaurant visits are not only the reflection of satisfying hedonistic needs, but also the result of increasing number of single-person households as well as adjustment to the European business hours.In an increasingly competitive environment, restaurants must be focused on guests using marketing concepts that identify their needs thus leading to their satisfaction and increased retention.Service quality is fundamental component which produce higher levels of guest satisfaction, which in turn lead to higher sales revenue.The main purpose of this study was to examine the quality dimensions that affect guest satisfaction in restaurant industry. Food and beverage quality, the quality of service delivery, physical environment and price fairness are analyzed as a key components of restaurant experience. The results could be helpful tool for restaurant managers to invest their resources more efficiently, making changes to crucial quality attributes that elicit the guests’ satisfaction level. A management approach focused on guest satisfaction can improve restaurant business performance.

  1. Restaurant No. 1 seating capacity increases by 240

    Laëtitia Pedroso

    2010-01-01

    These days you need patience when looking for a seat in Restaurant No. 1 to eat your lunch. The opening of the new dining room, which will increase the restaurant’s seating capacity by 240, should alleviate the problem and improve service.   The new restaurant area. For the past several years the number of people using Restaurant No. 1 has grown steadily. Now, for a change, the restaurant itself is growing. Luz Lopez-Hernandez, leader of the project in the GS Department, explains: “Enlarging the restaurant has been on the GS Department's agenda for several years, but the project really got off the ground in 2009. Once it was approved and the design completed, construction itself only took seven months.” Seven months later, the restaurant extension is indeed on the verge of opening. One of the people who will be particularly happy is Joël Nallet, who manages the Novae restaurant: “I am thrilled, because until now, even if we managed to increase...

  2. Choice attributes in restaurant services: An exploratory study

    Derli Luís Angnes

    2013-08-01

    Full Text Available There are about one million of bars and restaurants that generate around six millions of jobs in Brazil. Among the most important reasons to choose a restaurant are the service attributes. Attributes are judgments the client makes about the performance and quality of the service provided. The identification of restaurant choice attributes is important in order to propose a higher value to services and to make marketing strategies. This article aims to identify the choice attributes of service quality in restaurants. The methodology employed was a qualitative exploratory study based on interviews made using the critical incident technique. It was used a sample of 72 restaurant customers. The content analysis technique was used to treat and analyze the critical incidents obtained in the interviews. The result obtained was a relation of 615 critical incidents, which after being analyzed generated a list of 27 attributes that influence customer’s choice and customer’s evaluation of service quality provided in restaurants. The identified attributes can subsidize and contribute to improvement of future research and studies in the academic environment, besides contributing for the management of restaurants business.

  3. Public knowledge and attitudes regarding public health inspections of restaurants.

    Jones, Timothy F; Grimm, Karen

    2008-06-01

    Foodborne diseases cause 76 million illnesses in the U.S. each year, and almost half of all money spent on food is spent in restaurants. Restaurant inspections are a critical public health intervention for the prevention of foodborne disease. A telephone survey of randomly selected Tennessee residents aged > or =18 was performed. Data were collected on respondents' demographics, knowledge, attitudes, and expectations regarding restaurant inspections. Of 2000 respondents, 97% were aware that restaurants are inspected regularly by the health department. More than half of the respondents believed that inspections should be performed at least 12 times per year; only one third were aware that inspections currently occur only twice per year in Tennessee. More than one third of the respondents considered an inspection score of > or =90 acceptable for a restaurant at which they would eat; the mean score in Tennessee is 82. When presented with a variety of scenarios, an overwhelming number of respondents felt that public health responses to safety violations should be far more draconian than they actually are. Survey answers did not differ consistently based on respondents' race, gender, or history of having worked in a restaurant. This study identified a number of public misconceptions and unrealistically high expectations of the public health restaurant-inspection system. It is important to improve consumers' understanding of inspection scores and the limitations of regulatory inspections, as well as the role of such inspections in disease prevention.

  4. Validation of a buffet meal design in an experimental restaurant.

    Allirot, Xavier; Saulais, Laure; Disse, Emmanuel; Roth, Hubert; Cazal, Camille; Laville, Martine

    2012-06-01

    We assessed the reproducibility of intakes and meal mechanics parameters (cumulative energy intake (CEI), number of bites, bite rate, mean energy content per bite) during a buffet meal designed in a natural setting, and their sensitivity to food deprivation. Fourteen men were invited to three lunch sessions in an experimental restaurant. Subjects ate their regular breakfast before sessions A and B. They skipped breakfast before session FAST. The same ad libitum buffet was offered each time. Energy intakes and meal mechanics were assessed by foods weighing and video recording. Intrasubject reproducibility was evaluated by determining intraclass correlation coefficients (ICC). Mixed-models were used to assess the effects of the sessions on CEI. We found a good reproducibility between A and B for total energy (ICC=0.82), carbohydrate (ICC=0.83), lipid (ICC=0.81) and protein intake (ICC=0.79) and for meal mechanics parameters. Total energy, lipid and carbohydrate intake were higher in FAST than in A and B. CEI were found sensitive to differences in hunger level while the other meal mechanics parameters were stable between sessions. In conclusion, a buffet meal in a normal eating environment is a valid tool for assessing the effects of interventions on intakes. Copyright © 2012 Elsevier Ltd. All rights reserved.

  5. Using a descriptive social norm to increase vegetable selection in workplace restaurant settings.

    Thomas, Jason M; Ursell, Amanda; Robinson, Eric L; Aveyard, Paul; Jebb, Susan A; Herman, C Peter; Higgs, Suzanne

    2017-11-01

    Recent work has shown that exposure to social norm messages may enhance the consumption of vegetables. However, the majority of this work has been conducted in laboratories, often with student populations. Little is known about whether this approach can be successfully used in other contexts. In this study, a poster featuring a message based on social norms was tested to examine whether it could increase and maintain the purchase of meals with vegetables in workplace restaurants. A pretest-posttest design with 3 phases was used in 3 workplace restaurants in the United Kingdom. The first 2 weeks formed the preintervention phase, the second 2 weeks the intervention phase, and the last 2 weeks the postintervention phase. During the intervention phase only, posters containing a social norm message relaying information about vegetable purchases of other diners were placed in each restaurant. The main outcome measure was the percentage of meals purchased with vegetables, which was analyzed using Pearson's chi-squared test. Participants were judged to be male (57%), not overweight (75%), and under the age of 60 (98%). The intervention was positively associated with the percentage of meals purchased with vegetables: baseline versus intervention (60% vs. 64% of meals purchased with vegetables; p < .01); intervention versus postintervention (64% vs. 67% of meals purchased with vegetables; p < .01); and baseline versus postintervention (60% vs. 67% of meals purchased with vegetables; p < .001). Social norm messages may increase the purchase of vegetables in workplace settings. (PsycINFO Database Record (c) 2017 APA, all rights reserved).

  6. Eating Well While Dining Out: Collaborating with Local Restaurants to Promote Heart Healthy Menu Items

    Thayer, Linden M.; Pimentel, Daniela C.; Smith, Janice C.; Garcia, Beverly A.; Sylvester, Laura Lee; Kelly, Tammy; Johnston, Larry F.; Ammerman, Alice S.; Keyserling, Thomas C.

    2017-01-01

    Background: Because Americans commonly consume restaurant foods with poor dietary quality, effective interventions are needed to improve food choices at restaurants. Purpose: The purpose of this study was to design and evaluate a restaurant-based intervention to help customers select and restaurants promote heart healthy menu items with healthful…

  7. Identifying fast-food restaurants using a central register as a measure of the food environment

    Toft, Ulla; Erbs-Maibing, Peter; Glümer, Charlotte

    2011-01-01

    To validate the identification and location of fast-food restaurants according to a government list of inspected food stores and restaurants.......To validate the identification and location of fast-food restaurants according to a government list of inspected food stores and restaurants....

  8. 29 CFR 779.386 - Restaurants may qualify as exempt 13(a)(2) establishments.

    2010-07-01

    ... 29 Labor 3 2010-07-01 2010-07-01 false Restaurants may qualify as exempt 13(a)(2) establishments... Service Establishments Restaurants and Establishments Providing Food and Beverage Service § 779.386 Restaurants may qualify as exempt 13(a)(2) establishments. (a) A restaurant may qualify as an exempt retail or...

  9. Availability, Location, and Format of Nutrition Information in Fast-food Chain Restaurants in Ontario, Canada.

    Hobin, Erin; Lebenbaum, Michael; Rosella, Laura; Hammond, David

    2015-03-01

    To assess the availability, location, and format of nutrition information in fast-food chain restaurants in Ontario. Nutrition information in restaurants was assessed using an adapted version of the Nutrition Environment Measures Study for Restaurants (NEMS-R). Two raters independently visited 50 restaurants, 5 outlets of each of the top-10 fast-food chain restaurants in Canada. The locations of the restaurants were randomly selected within the Waterloo, Wellington, and Peel regions in Ontario, Canada. Descriptive results are presented for the proportion of restaurants presenting nutrition information by location (e.g., brochure), format (e.g., use of symbols), and then by type of restaurant (e.g., quick take-away, full-service). Overall, 96.0% (n = 48) of the restaurants had at least some nutrition information available in the restaurant. However, no restaurant listed calorie information for all items on menu boards or menus, and only 14.0% (n = 7) of the restaurants posted calorie information and 26.0% (n = 13) of restaurants posted other nutrients (e.g., total fat) for at least some items on menus boards or menus. The majority of the fast-food chain restaurants included in our study provided at least some nutrition information in restaurants; however, very few restaurants made nutrition information readily available for consumers on menu boards and menus.

  10. An empirical study of the relationship between restaurant image and customer loyalty

    Oh, Heung Chul

    1995-01-01

    The primary objective of this study was to empirically determine the relationship between restaurant images and loyalties toward seven competing casual dinner house restaurant chains, and to understand the nature of their competition by matching patronage behavior toward alternative restaurant chains with perceptions of alternative restaurants on particular image attributes.

  11. Estimated Cost to a Restaurant of a Foodborne Illness Outbreak.

    Bartsch, Sarah M; Asti, Lindsey; Nyathi, Sindiso; Spiker, Marie L; Lee, Bruce Y

    Although outbreaks of restaurant-associated foodborne illness occur periodically and make the news, a restaurant may not be aware of the cost of an outbreak. We estimated this cost under varying circumstances. We developed a computational simulation model; scenarios varied outbreak size (5 to 250 people affected), pathogen (n = 15), type of dining establishment (fast food, fast casual, casual dining, and fine dining), lost revenue (ie, meals lost per illness), cost of lawsuits and legal fees, fines, and insurance premium increases. We estimated that the cost of a single foodborne illness outbreak ranged from $3968 to $1.9 million for a fast-food restaurant, $6330 to $2.1 million for a fast-casual restaurant, $8030 to $2.2 million for a casual-dining restaurant, and $8273 to $2.6 million for a fine-dining restaurant, varying from a 5-person outbreak, with no lost revenue, lawsuits, legal fees, or fines, to a 250-person outbreak, with high lost revenue (100 meals lost per illness), and a high amount of lawsuits and legal fees ($1 656 569) and fines ($100 000). This cost amounts to 10% to 5790% of a restaurant's annual marketing costs and 0.3% to 101% of annual profits and revenue. The biggest cost drivers were lawsuits and legal fees, outbreak size, and lost revenue. Pathogen type affected the cost by a maximum of $337 000, the difference between a Bacillus cereus outbreak (least costly) and a listeria outbreak (most costly). The cost of a single foodborne illness outbreak to a restaurant can be substantial and outweigh the typical costs of prevention and control measures. Our study can help decision makers determine investment and motivate research for infection-control measures in restaurant settings.

  12. Estimation of restaurant solid waste generation rates

    Heck, H.H.; Major, I.

    2002-01-01

    Most solid waste utilities try to create a billing schedule that is proportional to solid waste generation rates. This research was trying to determine if the current billing rate structure was appropriate or if a different rate structure should be implemented. A multiple regression model with forward stepwise addition was developed which accurately predicts weekly solid waste generation rates for restaurants. The model was based on a study of daily solid waste generation at twenty-one different businesses. The weight and volume of solid waste generated was measure daily for two weeks during the winter and two weeks during the summer. Researchers followed the collection truck and measured the volume and weight of the container contents. Data was collected on the following independent variables describing each establishment; weight of waste per collection, volume per collection, container utilization factor, building area, contract haulers bill, yearly property tax, yearly solid waste tax, average number of collections per week, type of restaurant, modal number of collections per week, storage container size, waste density, number of employees, number of hours open per week, and weekly collection capacity (collections per week times storage container size). Independent variables were added to the regression equation based on their partial correlation coefficient and confidence level. The regression equations developed had correlation coefficients of 0.87 to 1.00, which was much better than the correlation coefficient (0.84) of an existing model DeGeare and Ongerth (1971) and a correlation coefficient of 0.54 based on the current solid waste disposal tax. (author)

  13. Overview Michelin Star Reputation Restaurant in Hospitality Industry

    Agung Gita Subakti

    2013-05-01

    Full Text Available For most chefs and Restaurateur, having his restaurant being awarded one or more stars in the famous Michelin Guide Rouge represents a major achievement, recognition of their work, and also important publicity generating increased notoriety. In this specific industry, experts play a decisive role, and reputation of restaurants and chefs are basically established according to their opinions. The aim of this paper is to overview some of the Restaurants achieving the Michelin Star Reputation and able to sustain it for years. Moreover, how these reputations are made and to understand better the development of gaining such a high reputation.

  14. Assessment of the quality seen in a restaurant typical theme

    Francisco Alves Pinheiro

    2009-03-01

    Full Text Available To ensure the satisfaction of external customers it is necessary to know their needs. In this perspective, these work objectives assess the perception of quality by the customer outside of a restaurant located in the a restaurant typical theme located in the square of food “Bodódromo” the city of Petrolina/Pe. For both this was a case study, using the model servqual, Parasuraman et al (1985, for removal of information. The results indicated a need for improvement in the services provided by the restaurant.

  15. Food labeling; nutrition labeling of standard menu items in restaurants and similar retail food establishments. Final rule.

    2014-12-01

    To implement the nutrition labeling provisions of the Patient Protection and Affordable Care Act of 2010 (Affordable Care Act or ACA), the Food and Drug Administration (FDA or we) is requiring disclosure of certain nutrition information for standard menu items in certain restaurants and retail food establishments. The ACA, in part, amended the Federal Food, Drug, and Cosmetic Act (the FD&C Act), among other things, to require restaurants and similar retail food establishments that are part of a chain with 20 or more locations doing business under the same name and offering for sale substantially the same menu items to provide calorie and other nutrition information for standard menu items, including food on display and self-service food. Under provisions of the ACA, restaurants and similar retail food establishments not otherwise covered by the law may elect to become subject to these Federal requirements by registering every other year with FDA. Providing accurate, clear, and consistent nutrition information, including the calorie content of foods, in restaurants and similar retail food establishments will make such nutrition information available to consumers in a direct and accessible manner to enable consumers to make informed and healthful dietary choices.

  16. Investigating the effects of service quality and hedonic on behavioral intentions: An empirical survey on restaurant industry

    Seyed Hossein Mansouri

    2013-10-01

    Full Text Available This research proposes a comprehensive model that investigates the relationships between service quality, hedonic, perceived value and behavioral intentions. The purpose of this study is to build a better understanding of the determinants of customer satisfaction and customer loyalty throughout the restaurant services by incorporating the perceptions of hedonic effect in service delivery and outlining why and how service quality is important to customer satisfaction and customer loyalty. Respondents were chosen from three regular customers of Atawich chain restaurants in city of Tehran by using stratified random sampling method. A total of 390 questionnaires were used for data analysis. Structural equations modeling by using LISREL was performed to empirically test the relationships between the constructs of this study. Results show that both service quality and hedonic effect are importance predictors of customer satisfaction in Iranian society. In addition, results indicate that service quality and hedonic effect have positive and significant effects on perceived value. However, relationship between customer satisfaction and perceived value with attitudinal loyalty was not significant. Finally, it suggests that restaurant managers should improve their restaurant service offerings to satisfy customers. In addition, the results emphasize the significance of hedonic effect and positive emotions in creating perceived value and customer satisfaction.

  17. Targeting the taqueria: implementing healthy food options at Mexican American restaurants.

    Hanni, Krista D; Garcia, Elan; Ellemberg, Cheryl; Winkleby, Marilyn

    2009-04-01

    As part of a 5-year community-based intervention in Salinas, California, the Steps to a Healthier Salinas team developed a taqueria intervention addressing obesity and diabetes among Mexican Americans. The authors present: (a) a comparison of service/entrée options for Salinas taquerias (n = 35) and fast-food restaurants ( n = 38) at baseline, (b) a case study of one taqueria, (c) a description of a healthy nutrition tool kit tailored to taquerias, and (d) an evaluation of the intervention at Year 3. It was found that traditional Mexican American-style menu offerings at taquerias tended to be healthier than American-style fast-food restaurant offerings. In addition, the initial response to the intervention has shown positive changes, which include the taqueria owners promoting available healthy menu items and modifying other menu offerings to reduce fats and increase fruit and vegetable availability. This, in turn, has led to a transition of the owners' perceptions of themselves as gatekeepers for a healthy community.

  18. Development of restaurant serviceology based on the methodology of general theory of service

    Glushchenko V.; Glushchenko I.; Katz S.; Olshevskaya K.; Pryazhnikova A.; Stashkova E.

    2018-01-01

    The positions of restaurant service (service in restaurant business — restaurantology) are formed as a scientific basis for designing a business and assessing the quality of services in restaurant business, developing the service sector in restaurant business, exploring and forming theoretical bases for the development of economy and management in the restaurant business in the globalization of the market for such a kind of services, development of service and information technologies and com...

  19. Effects of new logistics services on restaurants' business model and strategy

    Vlassis, Nikolaos

    2016-01-01

    The restaurant industry is present in every part of the world and has been a subject of significant interest for academic scholars. Despite being a more stable industry, technological innovations have started to reach restaurants as well. The purpose of this research is to study and analyze one of these innovations introduced to the full-service restaurant industry. Traditional delivery services in the restaurant industry have been acting as agents between restaurants and customers with the r...

  20. 48 CFR 570.303-3 - Late offers, modifications of offers, and withdrawals of offers.

    2010-10-01

    ... 48 Federal Acquisition Regulations System 4 2010-10-01 2010-10-01 false Late offers, modifications of offers, and withdrawals of offers. 570.303-3 Section 570.303-3 Federal Acquisition Regulations... PROPERTY Contracting Procedures for Leasehold Interests in Real Property 570.303-3 Late offers...

  1. The Etiquette of Accepting a Job Offer

    Perlmutter, David D.

    2013-01-01

    The academic job market is overcrowded, but departments are hiring, and each year thousands of graduate students and other candidates will get phone calls offering them tenure-track positions. It is typically a moment of mutual giddiness. The department heads are excited at the prospect of a terrific new colleague; the job applicants now know that…

  2. Offer

    Staff Association

    2015-01-01

    Le parc ouvre ses portes le samedi 4 avril 2015!   La Chasse aux Oeufs du 4 au 26 avril En plus de ses 25 attractions et spectacles, le parc proposera aux enfants de 3 à 12 ans de relever le challenge d’une course aux oeufs dans un jardin de Pâques reconstitué ! Autant de petits oeufs à trouver dans un temps limite ; tout cela au milieu de lapins, poules, fleurs et autres oeufs géants pour repartir avec des gourmandises en chocolat de la marque Revillon Chocolatier.   Profitez de notre offre spéciale pour nos membres : Tarif unique Adulte/Enfant Entrée Zone terrestre 21,50 euros au lieu de 27 euros Accès à l’Aqualibi : 5 euros au lieu de 8 euros sur présentation du billet d’entrée au tarif membre AP. Entrée gratuite pour les enfants de moins de 3 ans, avec accès limité aux attractions. Les billet...

  3. Offers

    Staff Association

    2014-01-01

      Bénéficiez du tarif spécial de 35 CHF/personne + 1 accompagnant au Théâtre de Carouge  en étant membre de l’Association du personnel.  Envoyez votre réservation par mail à smills@tcag.ch via votre adresse mail professionnelle. Indiquez la date de votre réservation, votre nom, prénom et numéro de téléphone. Une confirmation de réservation vous sera retournée par mail. La présentation de votre carte de membre sera demandée lors du retrait des billets.   De Molière – Mise en scène de Jean Liermier Argan, veuf, remarié avec Béline qui n’attend que la mort de son mari pour hériter, multiplie saignées, purges et autres ingestions de remèdes. Angélique, sa fille, vuet &a...

  4. OFFERS

    Staff Association

    2014-01-01

    Nouveau partenaire - Joy’s Club   Venez profiter des remises au Joy’s Club / Minigolf à Divonne-les-bains en tant que membre de l’Association ! Sur présentation de votre carte membre, vous bénéficierez d’une remise immédiate telle que : - Pour une partie adulte : 6 euros au lieu de 7 euros - Pour une partie enfant : 4 euros au lieu de 5 euros - Pour le mini Park : 6 euros au lieu de 7 euros Pour plus de renseignements, n’hésitez pas à demander au Secrétariat de l’Association ou à consulter notre site web: http://staff-association.web.cern.ch/fr/socioculturel/offres  

  5. Offers

    Staff Association

    2014-01-01

    12 % discount on football camps and courses for children from 3 to 13 years old, with bilingual coaches.   Now also courses during the autumn holidays! In order to get the discount you need to register online, then send a mail to info@intersoccer.ch with a scan of your membership card to recieve a refund of the discount.

  6. Offers

    Staff association

    2014-01-01

        Envie de soirée au théâtre, n’hésitez pas à bénéficier de nos offres pour nos membres ! Théâtre de Carouge : Réduction de 5 CHF pour tous les spectacles (30 CHF au lieu de 35 CHF) Le théâtre de Carouge vous présente sa nouvelle pièce : La double insconstance Du vedredi 21 mars au dimanche 6 avril 2014 De Marivaux Mise en scène de Philippe Mentha Audio-description le mardi 1er avril et le samedi 5 avril 2014 Il règne un doux mélange de révoltes et de séductions, de ruses et de fatalité dans cette Double Inconstance de Marivaux que met en scène Philippe Mentha, membre fondateur du Théâtre de Carouge et directeur depuis plus de trente ans du Théâtre Kléber-Méleau. L’allure d...

  7. Offers

    Staff Association

    2015-01-01

    Tickets "Zone terrestre": 21 € instead of 27 €. Access to Aqualibi: 5 € instead of 8 € on presentation of your SA member ticket. Free for children (3-11 years old) before 12 h 00. Free for children under 3, with limited access to the attractions. Car park free.

  8. Offers

    Staff Association

    2012-01-01

    Si cette offre vous intéresse, merci d’envoyer un mail à mh.boulanger@comedie.ch avec le détail de votre réservation via votre adresse mail professionnelle. Le retrait des places se fait à la billetterie sur présentation de votre carte de membre de l’Association du personnel. Pour toute commande d’abonnement ou de carte de réduction par courrier ou internet, cocher le tarif collectif en indiquant le nom de l’entreprise et en joignant un justificatif nominatif. Pour tout renseignement, n’hésitez pas à contacter Marie-Hélène Boulanger : –  Tel. : 022 809 60 86 –  email : mh.boulanger@comedie.ch

  9. Offers

    Staff Association

    2013-01-01

    Concert Scoop music tour sur le parc Walibi ! Vendredi 12 Juillet Vous trouverez la présentation de l’événement et les vidéos des artistes attendus avec leurs titres faisant vibrer les radios en ce moment sur le site internet http://www.walibi.com/rhone-alpes/fr-fr/evenements/scoop-music-tour. Le concert est gratuit et débute à la fermeture du parc avec une première partie surprise. Profitez donc d’une belle journée sur le parc et finissez en beauté avec le concert de l’été !

  10. Offers

    Staff Association

    2014-01-01

    To our members 5% discount on Fnac vouchers Vouchers of 50.-, 100.- et 200. - CHF Valid in the 4 shops in Switzerland without restriction on purchases. On sale in the office of Secretariat of the staff Association.

  11. Research of the Localization of Restaurant Service Robot

    Yu Qing-xiao

    2010-09-01

    Full Text Available This paper designs a restaurant service robot which could be applicable to providing basic service, such as ordering, fetching and sending food, settlement and so on, for the customers in the robot restaurant. In this study, both three landmarks positioning and landmark-based localization algorithms are proposed to localize the mobile robot with rough precision in the restaurant. And Optical Character Recognition (OCR technology is used to distinguish the unique table number of different landmarks. When the high localization precision must be granted around the pantry table, the RFID-based localization algorithm is proposed to localize the mobile robot. Various experiments show that the proposed algorithms could estimate the robot pose reasonably well and could accurately evaluate the localization performance. Finally, the proposed service robot could realize real-time self-localization in the restaurant.

  12. Research of the Localization of Restaurant Service Robot

    Yu Qing-xiao

    2010-09-01

    Full Text Available This paper designs a restaurant service robot which could be applicable to providing basic service, such as ordering, fetching and sending food, settlement and so on, for the customers in the robot restaurant. In this study, both three landmarks positioning and landmark-based localization algorithms are proposed to localize the mobile robot with rough precision in the restaurant. And Optical Character Recognition (OCR technology is used to distinguish the unique table number of different landmarks. When the high localization precision must be granted around the pantry table, the RFID-based localization algorithm is proposed to localize the mobile robot.Various experiments show that the proposed algorithms could estimate the robot pose reasonably well and could accurately evaluate the localization performance. Finally, the proposed service robot could realize real-time self-localization in the restaurant.

  13. Kolkata Paise Restaurant Problem and the Cyclically Fair Norm

    Banerjee, Priyodorshi; Mitra, Manipushpak; Mukherjee, Conan

    In this paper we revisit the Kolkata Paise Restaurant problem by allowing for a more general (but common) preference of the n customers defined over the set of n restaurants. This generalization allows for the possibility that each pure strategy Nash equilibrium differs from the Pareto efficient allocation. By assuming that n is small and by allowing for mutual interaction across all customers we design strategies to sustain cyclically fair norm as a sub-game perfect equilibrium of the Kolkata Paise Restaurant problem. We have a cyclically fair norm if n strategically different Pareto efficient strategies are sequentially sustained in a way such that each customer gets serviced in all the n restaurants exactly once between periods 1 and n and then again the same process is repeated between periods (n+1) and 2n and so on.

  14. Subjective evaluation of restaurant acoustics in a virtual sound environment

    Nielsen, Nicolaj Østergaard; Marschall, Marton; Santurette, Sébastien

    2016-01-01

    Many restaurants have smooth rigid surfaces made of wood, steel, glass, and concrete. This often results in a lack of sound absorption. Such restaurants are notorious for high sound noise levels during service that most owners actually desire for representing vibrant eating environments, although...... surveys report that noise complaints are on par with poor service. This study investigated the relation between objective acoustic parameters and subjective evaluation of acoustic comfort at five restaurants in terms of three parameters: noise annoyance, speech intelligibility, and privacy. At each...... location, customers filled out questionnaire surveys, acoustic parameters were measured, and recordings of restaurant acoustic scenes were obtained with a 64-channel spherical array. The acoustic scenes were reproduced in a virtual sound environment (VSE) with 64 loudspeakers placed in an anechoic room...

  15. Investigation of Noise Pollution in Restaurants in Morogoro ...

    MICHAEL

    suggesting little or no impact of the indoor environment on the outdoor environment's noise level. ... provided by the music systems which are run in most restaurants. Therefore, proper ... people who visit or work in those areas depend on.

  16. Occupational Programs for the Restaurant/Hotel Business

    Hoenninger, Ronald W.; Riegel, Carl D.

    1978-01-01

    Describes the development of a Hotel and Restaurant Management Program, designed to provide career training, develop educational opportunities, and provide a forum through which the continuing education needs of the local hospitality industry could be assessed and evaluated. (TP)

  17. RESTAURANT AND CAFETERIA SERVICES ARRANGEMENTS FOR 1 MAY 2002

    Restaurant Supervisory Committee

    2002-01-01

    1. Restaurants As Wednesday 1 May is an official CERN holiday, restaurants no. 2 (DSR: bldg. 504 - Meyrin) and no. 3 (Avenance: bldg. 866 - Prévessin) will be closed as from Tuesda 30 April at 18h00. They will reopen on Thursday 2 May at 6h30 (rest. no. 2) and at 7h00 (rest. no. 3). On 1 May, a limited service will be provided by restaurant no. 1 (COOP: bldg. 501 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30. 2. Decentralised services No decentralised services (satellite cafétérias etc.) will operate. 3. Newspaper stand The newspaper kiosque in building 501 will be closed. Restaurant Supervisory Committee, tel. 77551

  18. FOREIGN LANGUAGE PROGRAMS OFFERED IN TURKISH UNIVERSITIES

    Bengül CETINTAS

    2016-10-01

    Full Text Available n this study, the departments of philology and teaching, which take place in higher education programs in Turkey and give education in foreign language, have been examined. 23 different languages are offered to philology students who wants to attend to faculty of literature. Students can prefer classical languages besides modern languages. However, English, German, French, Arabic and Japanese are offered to the students of teaching department. To teach another foreign language, pedagogical formation is also required.This study focuses on the departments of German Language Teaching and German Language and Literature. From this point, the place and the importance of other philology and foreign language teaching departments in Turkish higher education have been examined.

  19. Restaurant inspection frequency: The RestoFreq Study.

    Medu, Olanrewaju; Turner, Hollie; Cushon, Jennifer A; Melis, Deborah; Rea, Leslie; Abdellatif, Treena; Neudorf, Cory O; Schwandt, Michael

    2017-03-01

    Foodborne illness is an important contributor to morbidity and health system costs in Canada. Using number of critical hazards as a proxy for food safety, we sought to better understand how to improve food safety in restaurants. We compared the current standard of annual inspections to twice-yearly inspections among restaurants "at risk" for food safety infractions. These were restaurants that had three or more elevated-risk inspection ratings in the preceding 36 months. We conducted a two-arm randomized controlled trial between November 2012 and October 2014. The intervention was twice-yearly routine restaurant inspection compared to standard once-yearly routine inspection. Included were all restaurants within Saskatoon Health Region that were assessed as "at risk", with 73 restaurants in the intervention arm and 78 in the control arm. Independent sample t-tests were conducted between groups to compare: i) average number of critical hazards per inspection; and ii) proportion of inspections resulting in a rating indicating an elevated hazard. Over time we noted statistically significant improvements across both study arms, in number of both critical food safety hazards (decreased by 61%) and elevated-risk inspection ratings (decreased by 45%) (p < 0.0001). We observed no significant differences between the two groups pre- or post-intervention. Results suggest increasing the number of annual routine inspections in high-risk restaurants was not associated with a significant difference in measures of compliance with food safety regulations. Findings of this study do not provide evidence supporting increased frequency of restaurant inspection from annually to twice annually.

  20. DISPARITIES BETWEEN SERVICES DEMANDED AND SERVICES RECEIVED IN TAIWANESE RESTAURANTS

    Jui-Kuei Chen; I-Shuo Chen

    2010-01-01

    The aim of this study is to evaluate the service quality performance of Taiwanese foreign restaurants. After a review of the literature on service quality and discussions with managers of Taiwanese foreign restaurants, we decided to use the DINERSERV questionnaire. The methodology, an Importance-Performance Analysis (IPA), is used to categorize whole service items into four dimensions: 1) keep up the good work, 2) possible overkill, 3) low priority, and 4) concentrate here, all in accordance ...

  1. The Restaurant as Hybrid: Lean Manufacturer and Service Provider

    Christopher Muller

    2013-01-01

    Full Text Available Uniquely positioned as both consumer service providers and tangible finished goods manufacturers, restaurants sell at retail an inventory that is fabricated from raw materials at the site of consumption. This article illustrates how restaurant managers have historically used the fundamentals of just-in-time and lean manufacturing production, often without understanding the power for efficiency and profit each brings. The goal is to encourage restaurateurs to seek a better understanding of where these principles interface with service management theory.

  2. Added sugars in kids' meals from chain restaurants

    Scourboutakos, Mary J.; Semnani-Azad, Zhila; L'Abbé, Mary R.

    2016-01-01

    Objective To analyze the added sugars in kids' meals from Canadian chain restaurants in relation to the World Health Organization's proposed sugar recommendation (less than 5% of total daily calories should come from added sugars) and current recommendation (less than 10% of total daily calories should come from added sugars). Methods Total sugar levels were retrieved from the websites of 10 fast-food and 7 sit-down restaurants in 2010. The added sugar levels in 3178 kids' meals from Canadian...

  3. Public health inspectors in restaurants: what they do and why.

    Isaacs, S; Abernathy, T; Hart, B; Wilson, J

    1999-01-01

    This report identifies strategies used by public health inspectors in the Central West Region of Ontario during restaurant inspections, based on and comparing the perceptions of inspectors, their managers, and restaurant operators. Factors influencing the choice of strategies are reviewed, putting into perspective the importance of manager and policy expectations relative to other influences experienced by inspectors in the field. The need to set pragmatic and reality-tested criteria and objectives for a HACCP-based inspection protocol is discussed.

  4. Wireless Application for Ordering Management System in A Restaurant

    Purnama, James; Wibowo, Andrea Yunita

    2009-01-01

    The primary purpose of this application is to build a PDA (Personal Data Assistance) utility forordering in a restaurant. The benefits of implementing PDA on ordering management system in a restaurantare to make the waiters or waitresses’ works more efficient and also to make the orders more organized. Thefinding from this project is that PDA as a smart client has several benefits compare to other ordering systemin a restaurant. The conclusion of this project is that implementing PDA with its...

  5. Technology Integration for Restaurants & Hospitality Industry in the Year 2025

    Jasonos, Michael; McCormick , Richard

    2017-01-01

    The aim of this research is to serve the reader with an experience that evaluates the direction of how technology in restaurants and the overall hospitality industry will change throughout the coming decade and how it will look in the year 2025. The key concepts pertaining to the restaurant and hospitality industries growth through technological integration is based primarily on trends that have helped define today’s society. Everything moves faster and that is a direct reflection as t...

  6. Service design for Chinese restaurant management in Finland

    Yang, Yan

    2011-01-01

    The main objective of the thesis is focused on understanding the service and operation model of Chinese restaurants in Finland, identifying the gaps between the service suppliers’ and the customers’ view on service quality and trying to find out the best Chinese restaurant service design in Finland. The conceptual framework of the thesis is based on the service design, the scale to measure the service quality - SERVQUAL model, and the comparison of Finnish and Chinese food culture and...

  7. How atmosphere in a restaurant can influence positively wine consumption?

    Vangelisti, Marie

    2017-01-01

    Master's thesis in International hotel and tourism management : Culinary leadership and innovation In today's restaurant industry, the global atmosphere of a place (ambiance, decoration, food, music…) has more influence on consumption behavior than the food itself. That is why the aims of this paper is to know how to manage the restaurant atmosphere in order to increase wine sales. Based on a literature review, an atmospheric model has been defined, by referring to this model, the restaura...

  8. Effects of a randomized intervention promoting healthy children's meals on children's ordering and dietary intake in a quick-service restaurant.

    Anzman-Frasca, Stephanie; Braun, Abbey C; Ehrenberg, Sarah; Epstein, Leonard H; Gampp, April; Leone, Lucia A; Singh, Anita; Tauriello, Sara

    2018-08-01

    Children's consumption of restaurant foods is associated with higher energy intake and lower nutritional quality compared to foods prepared at home. The aim of this pilot study was to test whether an in-restaurant intervention promoting healthy children's meals (i.e. two meals that met nutrition recommendations and were thus healthier than typical children's meal offerings across leading restaurants) affected children's meal selection and intake. Families with 4-to-8-year-old children were recruited from one location of Anderson's Frozen Custard, a regional quick-service restaurant chain. Families were randomly assigned to return to the restaurant during an intervention or control period and were blinded to group assignment. All families received free meals. During the intervention period families also received placemats featuring two healthy "Kids' Meals of the Day" upon restaurant entry. After families finished dining, researchers recorded children's orders and collected leftovers for quantifying dietary intake via weighed plate waste. Poisson regression and chi-square tests were used to compare children's orders between study groups, and t-tests were used to test for differences in dietary intake among children ordering a promoted healthy entrée (main dish) versus those who did not. Fifty-eight families participated. Children who were exposed to the study placemats prior to ordering ordered a significantly greater number of healthy food components compared to controls (p = 0.03). Overall, in the intervention group, 21% of children ordered a healthy entrée or side dish, versus 7% of controls. Children who ordered one of the promoted healthy entrées consumed less saturated fat across the total meal compared to those who did not (p = 0.04). Manipulating the prominence of healthy choices in restaurants may shift children's meal selections. Future research should build on these initial promising results, aiming to increase the potency of the intervention

  9. Restaurant manager and worker food safety certification and knowledge.

    Brown, Laura G; Le, Brenda; Wong, Melissa R; Reimann, David; Nicholas, David; Faw, Brenda; Davis, Ernestine; Selman, Carol A

    2014-11-01

    Over half of foodborne illness outbreaks occur in restaurants. To combat these outbreaks, many public health agencies require food safety certification for restaurant managers, and sometimes workers. Certification entails passing a food safety knowledge examination, which is typically preceded by food safety training. Current certification efforts are based on the assumption that certification leads to greater food safety knowledge. The Centers for Disease Control and Prevention conducted this study to examine the relationship between food safety knowledge and certification. We also examined the relationships between food safety knowledge and restaurant, manager, and worker characteristics. We interviewed managers (N=387) and workers (N=365) about their characteristics and assessed their food safety knowledge. Analyses showed that certified managers and workers had greater food safety knowledge than noncertified managers and workers. Additionally, managers and workers whose primary language was English had greater food safety knowledge than those whose primary language was not English. Other factors associated with greater food safety knowledge included working in a chain restaurant, working in a larger restaurant, having more experience, and having more duties. These findings indicate that certification improves food safety knowledge, and that complex relationships exist among restaurant, manager, and worker characteristics and food safety knowledge.

  10. Restaurant Manager and Worker Food Safety Certification and Knowledge

    Brown, Laura G.; Le, Brenda; Wong, Melissa R.; Reimann, David; Nicholas, David; Faw, Brenda; Davis, Ernestine; Selman, Carol A.

    2017-01-01

    Over half of foodborne illness outbreaks occur in restaurants. To combat these outbreaks, many public health agencies require food safety certification for restaurant managers, and sometimes workers. Certification entails passing a food safety knowledge examination, which is typically preceded by food safety training. Current certification efforts are based on the assumption that certification leads to greater food safety knowledge. The Centers for Disease Control and Prevention conducted this study to examine the relationship between food safety knowledge and certification. We also examined the relationships between food safety knowledge and restaurant, manager, and worker characteristics. We interviewed managers (N = 387) and workers (N = 365) about their characteristics and assessed their food safety knowledge. Analyses showed that certified managers and workers had greater food safety knowledge than noncertified managers and workers. Additionally, managers and workers whose primary language was English had greater food safety knowledge than those whose primary language was not English. Other factors associated with greater food safety knowledge included working in a chain restaurant, working in a larger restaurant, having more experience, and having more duties. These findings indicate that certification improves food safety knowledge, and that complex relationships exist among restaurant, manager, and worker characteristics and food safety knowledge. PMID:25361386

  11. Influence of season and type of restaurants on sashimi microbiota.

    Miguéis, S; Moura, A T; Saraiva, C; Esteves, A

    2016-10-01

    In recent years, an increase in the consumption of Japanese food in European countries has been verified, including in Portugal. These specialities made with raw fish, typical Japanese meals, have been prepared in typical and on non-typical restaurants, and represent a challenge to risk analysis on HACCP plans. The aim of this study was to evaluate the influence of the type of restaurant, season and type of fish used on sashimi microbiota. Sashimi samples (n = 114) were directly collected from 23 sushi restaurants and were classified as Winter and Summer Samples. They were also categorized according to the type of restaurant where they were obtained: as typical or non-typical. The samples were processed using international standards procedures. A middling seasonality influence was observed in microbiota using mesophilic aerobic bacteria, psychrotrophic microorganisms, Lactic acid bacteria, Pseudomonas spp., H 2 S positive bacteria, mould and Bacillus cereus counts parameters. During the Summer Season, samples classified as unacceptable or potentially Hazardous were observed. Non-typical restaurants had the most cases of Unacceptable/potentially hazardous samples 83.33%. These unacceptable results were obtained as a result of high values of pathogenic bacteria like Listeria monocytogenes and Staphylococcus aureus No significant differences were observed on microbiota counts from different fish species. The need to implement more accurate food safety systems was quite evident, especially in the warmer season, as well as in restaurants where other kinds of food, apart from Japanese meals, was prepared. © Crown copyright 2016.

  12. Mandating nutrient menu labeling in restaurants: potential public health benefits.

    Stran, Kimberly A; Turner, Lori W; Knol, Linda

    2013-03-01

    Many Americans have replaced home-cooked meals with fast food and restaurants meals. This contributes to increased incidences of overweight and obesity. Implementing policies that require restaurants to disclose nutrition information has the potential to improve nutrition knowledge and food behaviors. The purpose of this paper was to examine the potential health benefits of nutrient menu labeling in restaurants, the progress of this legislation and to provide results regarding the implementation of these policies. Data sources were obtained from a search of multiple databases including PubMed, Science Direct, Academic Search Premier, and Google Scholar. Study inclusion criteria were publication in the past ten years, obesity prevention, and utilization of nutrition labeling on menus in restaurants. The initial policies to provide consumers with nutrition information in restaurant settings began at the state levels in 2006. These laws demonstrated success, other states followed, and a national law was passed and is being implemented. Mandating nutrient menu disclosure has the potential to influence a large number of people; this legislation has the opportunity to impact Americans who dine at a fast food or chain restaurant. Given the growing obesity epidemic, continued research is necessary to gauge the effectiveness of this new law and its effects on the health status of the American people.

  13. Evaluation of Customer Satisfaction with Restaurant Services with ACSI Application

    Derli Luís Angnes

    2015-04-01

    Full Text Available Brazil has more than a million bars and restaurants, which are responsible for about 40% of the tourism GDP of the country. Restaurants are business organizations in the gastronomy and service sectors that besides providing individual satisfaction and social life are of great importance for people’s health. The main objective of this study was to validate a model for the customer satisfaction related to the service attributes in restaurants. The American Customer Satisfaction Index (ACSI was used as a model and methodology reference, based on a survey with 270 clients. The methodology employed was characterized by a qualitative exploratory study, for the understanding of the relevant attributes of restaurant services, and, a descriptive evaluation, with a qualitative approach based on the ACSI model and methodology. The data analysis involved multivariate statistics with structured equation modeling. The main results from the exploratory step resulted in a list of 27 evaluation attributes for restaurant services and the analyses with a modeling of structural equations used to validate this model suggest that the relationship, the quality and the valued experienced by the customers influence their satisfaction and loyalty towards the evaluated restaurants.

  14. Knowledge, perceptions, and behaviors related to salt use among Philadelphia Chinese take-out restaurant owners and chefs.

    Ma, Grace X; Shive, Steve; Zhang, Yolanda; Aquilante, Jennifer; Tan, Yin; Zhao, Mei; Solomon, Sara; Zhu, Steven; Toubbeh, Jamil; Colby, Lisa; Mallya, Giridhar; Zeng, Qiaoling

    2014-09-01

    Most of the sodium Americans consume comes from processed and restaurant foods. An upstream global strategy to promote health is to work with local restaurants to reduce sodium content in their food offerings, while accounting for food taste and economic considerations. In urban communities, Chinese take-out restaurants serve meals with large amounts of sodium and are clustered in low-income, racial/ethnic minority communities with a high prevalence of hypertension. The objective of this study is to assess baseline knowledge, attitudes, and behaviors related to sodium use/consumption among Chinese take-out owners and chefs recruited to participate in the Philadelphia Healthy Chinese Take-Out Initiative. A cross-sectional study of 221 Chinese take-out restaurants was conducted from August 2012 to February 2013. Items measured knowledge, attitudes, and behaviors related to salt use, salt consumption, and health. Most owners/chefs knew that excess sodium consumption contributes to high blood pressure but were less aware of other health effects and of major sources of sodium in the U.S. diet. The majority were willing and able to reduce sodium content in meals if customer demand could be maintained, and they desired training in food preparation, procurement, and marketing. Findings show a need to provide education, strategies, and support to Chinese take-out owners/chefs in preparing low-salt dishes. The results of this and future studies to reduce sodium content in meals by working with restaurant owners and chefs have global health promotion implications. © 2014 Society for Public Health Education.

  15. Analyzing Factors to Improve Service Quality of Local Specialties Restaurants: A Comparison with Fast Food Restaurants in Southern Vietnam

    Lai Wang Wang; Thanh Tuyen Tran

    2014-01-01

    The top fast food restaurant brands like KFC and MacDonald?s have gone global and demonstrated their successful business strategies through providing quick-service and convenience for customers. Meanwhile, local specialty food has recently emerged as a phenomenon attracting customers? attention on traditional value of ethnic food culture. The purpose of this study is to conduct a regional survey in Vietnamese restaurant companies to identify some key factors that make customers interested in ...

  16. Predictors of total calories purchased at fast-food restaurants: restaurant characteristics, calorie awareness, and use of calorie information.

    Brissette, Ian; Lowenfels, Ann; Noble, Corina; Spicer, Deborah

    2013-01-01

    To examine purchase patterns at fast-food restaurants and their relation to restaurant characteristics, customer characteristics, and use of calorie information. Cross-sectional survey. Fast-food restaurants in New York State. Adult fast-food restaurant customers (n = 1,094). Restaurant characteristics (fast-food chain type, presence of calorie labels, and poverty of location), participant characteristics (demographics, calorie knowledge, awareness, and use), and customer purchasing patterns (ordering low-calorie or no beverage, small or no fries, or restaurant and customer characteristics, fast-food chain customer age, sex, calorie use, and calorie awareness were independently associated with total calories purchased (all P < .05; model R2 = .19). When 3 purchasing patterns were added to the model, calorie use (P = .005), but not calorie awareness, remained associated with total calories purchased. The 3 purchase patterns collectively accounted for the majority of variance in calorie totals (Δ model R2 = .40). Promoting use of calorie information, purchase strategies, and calorie awareness represents complementary ways to support lower-calorie choices at fast-food chains. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  17. Smoke-free restaurants in Shanghai: should it be mandatory and is it acceptable?

    Zheng, Pinpin; Fu, Hua; Li, Guangyao

    2009-02-01

    This study aims to describe secondhand smoke (SHS) exposure in restaurants in Shanghai and to explore the impact on the health of restaurant workers. Attitude to smoke-free restaurants among restaurant workers and customers was also determined in this study. A random sample of 242 workers, 284 customers, and 46 restaurant owners participated in face-to-face questionnaire interviews. A total of 219 (90.7%) restaurant workers surveyed were found to be exposed to SHS during working hours with 24.2+/-18.6h of exposure on average per week. Exposure time each week was significantly associated with the symptoms of dyspnea and irritated eyes. Among the customers surveyed 73.9% supported the concept of a 100% smoke-free law in restaurants and 49.6% expressed that they would be more likely to eat in restaurants if smoking was banned in restaurants. And 58.6% of the restaurant owners surveyed regarded smoke-free laws banning smoking in restaurant as feasible and 56.5% estimated such bans would decrease the profit. Both restaurant workers and customers are substantially exposed to SHS. Although some restaurant owners are concerned about a decrease in profits, the fear of losing business is not supported by the response among customers. Therefore, introducing a law-banning smoking in restaurants appears to be feasible and acceptable in Shanghai.

  18. Obstacles to nutrition labeling in restaurants.

    Almanza, B A; Nelson, D; Chai, S

    1997-02-01

    This study determined the major obstacles that foodservices face regarding nutrition labeling. Survey questionnaire was conducted in May 1994. In addition to demographic questions, the directors were asked questions addressing willingness, current practices, and perceived obstacles related to nutrition labeling. Sixty-eight research and development directors of the largest foodservice corporations as shown in Restaurants & Institutions magazine's list of the top 400 largest foodservices (July 1993). P tests were used to determine significance within a group for the number of foodservices that were currently using nutrition labeling, perceived impact of nutrition labeling on sales, and perceived responsibility to add nutrition labels. Regression analysis was used to determine the importance of factors on willingness to label. Response rate was 45.3%. Most companies were neutral about their willingness to use nutrition labeling. Two thirds of the respondents were not currently using nutrition labels. Only one third thought that it was the foodservice's responsibility to provide such information. Several companies perceived that nutrition labeling would have a potentially negative effect on annual sales volume. Major obstacles were identified as menu or personnel related, rather than cost related. Menu-related obstacles included too many menu variations, limited space on the menu for labeling, and loss of flexibility in changing the menu. Personnel-related obstacles included difficulty in training employees to implement nutrition labeling, and not enough time for foodservice personnel to implement nutrition labeling. Numerous opportunities will be created for dietetics professionals in helping foodservices overcome these menu- or personnel-related obstacles.

  19. LIMITED RESTAURANT SERVICE: ASCENSION AND WHITSUNTIDE WEEKENDS

    2003-01-01

    Details of the arrangements to ensure the provision of a restaurant service during the Ascension and Whitsuntide weekends are given below. On all the days indicated, hot meals will be served from 11h30 to 14h00 and 18h00 to 19h30. DATERESTAURANT No.Opening times ASCENSION Thursday, May 29 1 2 08h00 - 21h00 3 Friday, May 30 1 2 07h00 - 21h00 3 07h00 - 18h00 Saturday, May 31 1 2 09h00 - 20h00 3 Sunday, June 1st 1 2 09h00 - 20h00 3 WHITSUNTIDE Saturday, June 7 1 08h00 - 21h00 2 3 Sunday, June 8 1 08h00 - 21h00 2 3 Monday, June 9 1 08h00 - 21h00 2 3 SATELLITE CAFETERIAS (Bldgs. 30, 40, 54) will open at the usual hours on Friday 30 May only. The KIOSK will open from 8:00 to 17:00 hrs on Friday 30 May.

  20. Computer-Based Video Instruction to Teach the Use of Augmentative and Alternative Communication Devices for Ordering at Fast-Food Restaurants

    Mechling, Linda C.; Cronin, Beth

    2006-01-01

    In the study reported on here, the authors used computer-based video instruction (CBVI) to teach 3 high school students with moderate or severe intellectual disabilities how to order in fast-food restaurants by using an augmentative, alternative communication device. The study employed a multiple probe design to institute CBVI as the only…

  1. Comparing nutrition environments in bodegas and fast-food restaurants.

    Neckerman, Kathryn M; Lovasi, Laszlo; Yousefzadeh, Paulette; Sheehan, Daniel; Milinkovic, Karla; Baecker, Aileen; Bader, Michael D M; Weiss, Christopher; Lovasi, Gina S; Rundle, Andrew

    2014-04-01

    Many small grocery stores or "bodegas" sell prepared or ready-to-eat items, filling a niche in the food environment similar to fast-food restaurants. However, little comparative information is available about the nutrition environments of bodegas and fast-food outlets. This study compared the nutrition environments of bodegas and national chain fast-food restaurants using a common audit instrument, the Nutrition Environment Measures Study in Restaurants (NEMS-R) protocol. The analytic sample included 109 bodegas and 107 fast-food restaurants located in New York City neighborhoods in the upper third and lower third of the census tract poverty rate distribution. Inter-rater reliability was evaluated in 102 food outlets, including 31 from the analytic sample and 71 from a supplementary convenience sample. The analysis compared scores on individual NEMS-R items, a total summary score, and subscores indicating healthy food availability, nutrition information, promotions of healthy or unhealthy eating, and price incentives for healthy eating, using t tests and χ(2) statistics to evaluate differences by outlet type and neighborhood poverty. Fast-food restaurants were more likely to provide nutrition information, and bodegas scored higher on healthy food availability, promotions, and pricing. Bodegas and fast-food restaurants had similar NEMS-R total scores (bodegas 13.09, fast food 14.31; P=0.22). NEMS-R total scores were higher (indicating healthier environments) in low- than high-poverty neighborhoods among both bodegas (14.79 vs 11.54; P=0.01) and fast-food restaurants (16.27 vs 11.60; Pnutrition environments in the two types of food outlets. Copyright © 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  2. Food allergy knowledge and attitude of restaurant personnel in Turkey.

    Sogut, Ayhan; Kavut, Ayşe Baççıoğlu; Kartal, İbrahim; Beyhun, Ercument Nazim; Çayır, Atilla; Mutlu, Mehmet; Özkan, Behzat

    2015-02-01

    The incidence of food-induced allergic reactions is gradually increasing. Most of these allergic reactions occur in restaurants. Therefore, this study aims to investigate the awareness of restaurant personnel about food allergy. The training, knowledge levels on food allergy, and comfort level in providing safe food of 351 restaurant personnel in Erzurum Province, Turkey, were assessed through a face-to-face survey. Among the participants, 81.5% were male (mean age 28.5 ± 8.5 years). Among them, 17.1% were chefs, 11.1% managers, 5.7% owners, and 66.1% waiters. Food allergy training was reported by 17.1% of the participants. The rates of restaurant personnel who gave the correct answers to the 4 questionnaire items, "Customers with food allergies can safely consume a small amount of that food/Food allergic reaction can cause death/If a customer is having an allergic reaction, it is appropriate to immediately serve them water to 'dilute' the allergen/Removing an allergen from a finished meal (eg, taking off nuts) may be all that is necessary to provide a safe meal for an allergic customer," which measure food allergy knowledge levels, were 46.4%, 65.7%, 55.0%, and 65.7%, respectively. According to our study, there are gaps in the food allergy knowledge of restaurant personnel. Because preparing and serving safe meals to patients with food allergy in restaurants is important, the training of restaurant personnel in food allergy is necessary. © 2014 ARS-AAOA, LLC.

  3. Enteric pathogen sampling of tourist restaurants in Bangkok, Thailand.

    Teague, Nathan S; Srijan, Apichai; Wongstitwilairoong, Boonchai; Poramathikul, Kamonporn; Champathai, Thanaporn; Ruksasiri, Supaporn; Pavlin, Julie; Mason, Carl J

    2010-01-01

    Travelers' diarrhea (TD) is the most prevalent disorder affecting travelers to developing countries. Thailand is considered "moderately risky" for TD acquisition, but the risk by city visited or behavior of the visitor has yet to be definitely defined. Restaurant eating is consistently associated with the acquisition of diarrhea while traveling, and pathogen-free meals serve as a marker of public health success. This study seeks to ascertain a traveler's risk of exposure to certain bacterial gastric pathogens while eating at Bangkok restaurants recommended in popular tourist guide books. A cross-sectional tourist restaurant survey was conducted. Thirty-five restaurants recommended in the two top selling Bangkok guidebooks on Amazon.com were sampled for bacterial pathogens known to cause diarrhea in Thailand, namely Salmonella, Campylobacter, and Arcobacter (a Campylobacter-like organism). A total of 70 samples from two meals at each restaurant were obtained. Suspected bacterial pathogens were isolated by differential culture and tested for antibiotic resistance. Salmonella group E was isolated from one meal (2%), and Arcobacter butzleri from nine meals (13%). Campylobacter spp. were not found. The large majority of A butzleri isolates were resistant to azithromycin but susceptible to ciprofloxacin and an aminoglycoside. A traveler's risk of exposure to established bacterial pathogens, Salmonella and Campylobacter, by eating in recommended restaurants is small. Arcobacter butzleri exposure risk is 13% per meal eaten, and rises to 75% when 10 meals are eaten. All restaurants, regardless of price, appear to be equally "risky." Current evidence points to Arcobacter being pathogenic in humans; however, further research is needed to conclusively define pathogenicity. Routine prophylaxis for diarrhea is not recommended; however, travelers should be aware of the risk and come prepared with adequate and appropriate self-treatment medications.

  4. Factors associated with worker slipping in limited-service restaurants.

    Courtney, Theodore K; Verma, Santosh K; Huang, Yueng-Hsiang; Chang, Wen-Ruey; Li, Kai Way; Filiaggi, Alfred J

    2010-02-01

    Slips, trips and falls (STF) are responsible for a substantial injury burden in the global workplace. Restaurant environments are challenged by STF. This study assessed individual and work environment factors related to slipping in US limited-service restaurant workers. Workers in 10 limited-service restaurants in Massachusetts were recruited to participate. Workers' occupational slip and/or fall history within the past 4 weeks was collected by multilingual written questionnaires. Age, gender, job tenure, work hours per week and work shift were also collected. Shoe type, condition and gross shoe contamination were visually assessed. Floor friction was measured and each restaurant's overall mean coefficient of friction (COF) was calculated. The logistic generalised estimating equations model was used to compute adjusted odds ratios (OR). Of 125 workers, 42 reported one or more slips in the past 4 weeks with two reporting a resultant fall. Results from multivariable regression showed that higher restaurant mean COF was significantly associated with a decreased risk of self-reported slipping (OR 0.59, 95% CI 0.42 to 0.82). From the highest to the lowest COF restaurant, the odds of a positive slip history increased by a factor of more than seven. Younger age, male gender, lower weekly work hours and the presence of gross contamination on worker's shoe sole were also associated with increased odds of slip history. Published findings of an association between friction and slipping and falling in actual work environments are rare. The findings suggest that effective intervention strategies to reduce the risk of slips and falls in restaurant workers could include increasing COF and improving housekeeping practices.

  5. Promoting Healthy Menu Choices in Fast Food Restaurant Advertising: Influence of Perceived Brand Healthiness, Brand Commitment, and Health Consciousness.

    Choi, Hojoon; Reid, Leonard N

    2018-01-01

    Fast food restaurants have increasingly turned to healthier choices to counter criticisms of nutritionally poor menu offerings and to differentiate themselves from the competition. However, research has yet to specifically investigate how consumers respond to advertisements for these healthier foods. To address this knowledge gap, two experiments were conducted to examine how perceived brand healthiness, brand commitment, and health consciousness influence responses to nutrient-content claimed print advertisements for healthy foods. Findings indicate that consumer responsiveness varies across the three factors but is more positive for advertisements placed by perceivably healthy restaurant brands, and that brand commitment and health consciousness play significant roles in affecting how consumer respond to such advertising. Several theoretical and managerial implications of the findings are discussed.

  6. Workplace Performance of Hotel and Restaurant Management Interns of West Visayas State University, Calinog Iloilo, Philippines

    Raymund B. Moreno, Ma. Nellie L. Mapa

    2014-02-01

    Full Text Available This study aimed to examine the workplace performance of Hotel and Restaurant Management practicum students of West Visayas State University – Calinog Campus as perceived by the interns’ themselves and the supervisors in different hospitality establishments in Iloilo City where students were deployed for on-the-job training in relation to industry-site internship / practicum program for academic year 2013-2014.The result of the study serves as the basis for designing a proposed education or training program in enhancing the workplace performance of Hotel and Restaurant Management Students. The study surveyed 35 practicum students and 23 supervisors in different hospitality establishments in Iloilo City using survey questionnaire based from Competency Standards for hospitality related courses of the Commission on Higher Education (CHED Memorandum Order No.30 series of 2006. Findings revealed that both supervisor and student respondents agreed on the satisfactory performance of the interns in terms of Higher Order Thinking Skills and very satisfactory rating on Personal Qualities . With regard to the Basic Skills (e.g., numerical computation, oral and written communications, the students rated themselves Very Satisfactory while supervisors gave a Satisfactory rating. The same Very Satisfactory performance rating was achieved on Professional Competencies by both respondents. Of the five common competencies, Interpersonal and Technological skills of the interns were rated very satisfactory by both respondents on Interpersonal Skills and on Technological Skills. Also the same satisfactory rating was given on Information skills by both the supervisor and interns. Whereas for the Resources Skills, the interns rated themselves Very Satisfactory rating while the supervisors rated them Satisfactory. It is recommended to continue the review and upgrade industry training in the curriculum and consistently redefine the curricular focus to meet the

  7. Offering Incentives from the Outside

    Emmanuel, Nikolas G.

    2017-01-01

    Incentives offer a good deal of underexplored opportunities to help manage conflict by encouraging political bargaining. This study has two primary objectives. First, it furthers the discussion of how external third parties can help manage conflicts. Second, it offers a typology of the available ...

  8. Absolute and relative densities of fast-food versus other restaurants in relation to weight status: Does restaurant mix matter?

    Polsky, Jane Y; Moineddin, Rahim; Dunn, James R; Glazier, Richard H; Booth, Gillian L

    2016-01-01

    Given the continuing epidemic of obesity, policymakers are increasingly looking for levers within the local retail food environment as a means of promoting healthy weights. To examine the independent and joint associations of absolute and relative densities of restaurants near home with weight status in a large, urban, population-based sample of adults. We studied 10,199 adults living in one of four cities in southern Ontario, Canada, who participated in the Canadian Community Health Survey (cycles 2005, 2007/08, 2009/10). Multivariate models assessed the association of weight status (obesity and body mass index) with absolute densities (numbers) of fast-food, full-service and other restaurants, and the relative density (proportion) of fast-food restaurants (FFR) relative to all restaurants within ~10-minute walk of residential areas. Higher numbers of restaurants of any type were inversely related to excess weight, even in models adjusting for a range of individual covariates and area deprivation. However, these associations were no longer significant after accounting for higher walkability of areas with high volumes of restaurants. In contrast, there was a direct relationship between the proportion of FFR relative to all restaurants and excess weight, particularly in areas with high volumes of FFR (e.g., odds ratio for obesity=2.55 in areas with 5+ FFR, 95% confidence interval: 1.55-4.17, across the interquartile range). Policies aiming to promote healthy weights that target the volume of certain retail food outlets in residential settings may be more effective if they also consider the relative share of outlets serving more and less healthful foods. Copyright © 2015 Elsevier Inc. All rights reserved.

  9. DETERMINANTS OF CONSUMER PREFERENCES IN ADDIS ABABA RESTAURANTS

    Dejene Mamo BEKANA

    2010-01-01

    Full Text Available This study was proposed to explore the determinants of consumer preferences in Addis Ababa restaurants. Using consumer behavior literatures and theories it was hypothesized that disposable income, price, quality, hygiene practices, friendliness of restaurant staff, safety of food and range or menu variety are important determinants of consumer choice for restaurants. Primary data were generated from 265 customers of 55 restaurants randomly selected with the use of questionnaire of which 258 of the questionnaire ended usable. The non parametric hypothesis testing statistical tool, chi –square tests, and measures of variation were used for statistical analysis purposes. The anticipation of the researcher was that the hypothesis testing results would be significant in parallel with the hypothesized facts. The findings of the research suggest that income has insignificant impact up on quality price trade of among consumers of different income categories. Other hypothesis associated with price, quality, friendliness of restaurant staff, quick table service and range or menu varieties are found to be statistically significant. Over all, the research results suggest that restaurateurs should design marketing strategy that integrates the attributes used in this study to satisfy the needs and wants of their customers and differentiation of their products and services on the basis of the variables scored as they are significant considerations by consumers.

  10. Restaurant Food Allergy Practices - Six Selected Sites, United States, 2014.

    Radke, Taylor J; Brown, Laura G; Faw, Brenda; Hedeen, Nicole; Matis, Bailey; Perez, Priscela; Viveiros, Brendalee; Ripley, Danny

    2017-04-21

    Food allergies affect an estimated 15 million persons in the United States (1), and are responsible for approximately 30,000 emergency department visits and 150-200 deaths each year (2). Nearly half of reported fatal food allergy reactions over a 13-year period were caused by food from a restaurant or other food service establishment (3). To ascertain the prevalence of food allergy training, training topics, and practices related to food allergies, CDC's Environmental Health Specialists Network (EHS-Net), a collaborative forum of federal agencies and state and local health departments with six sites, interviewed personnel at 278 restaurants. Fewer than half of the 277 restaurant managers (44.4%), 211 food workers (40.8%), and 156 servers (33.3%) interviewed reported receiving food allergy training. Among those who reported receiving training, topics commonly included the major food allergens and what to do if a customer has a food allergy. Although most restaurants had ingredient lists for at least some menu items, few had separate equipment or areas designated for the preparation of allergen-free food. Restaurants can reduce the risk for allergic reactions among patrons by providing food allergy training for personnel and ingredient lists for all menu items and by dedicating equipment and areas specifically for preparing allergen-free food.

  11. Methodological Grounds of Managing Innovation Development of Restaurants

    Naidiuk V. S.

    2013-12-01

    Full Text Available The goal of the article lies in identification and further development of methodological grounds of managing the innovation development of restaurants. Based on the data of the critical analysis of existing scientific views on interpretation of the essence of the “managing innovation development of an enterprise” notion, the article conducts clarification of this definition. In the result of the study the article builds up a cause-effect diagram of solution of the problem of ensuring efficient management of the innovation development of a restaurant. The article develops a conceptual scheme of development and realisation of the strategy of innovation development in a restaurant. It experimentally confirms the hypothesis of availability of a very strong density of the feedback between resistance to innovation changes and a variable share of qualified personnel that is capable of permanent development (learning and generation of new ideas, in restaurants and builds a model of dependency between them. The prospects of further studies in this direction could become scientific studies directed at development of methodical approaches to identification of the level of innovation potential and assessment of efficiency of managing innovation development of different (by type, class, size, etc. restaurants. The obtained data could also be used for development of a new or improvement of the existing tools of strategic management of innovation development at the micro-level.

  12. Added sugars in kids' meals from chain restaurants.

    Scourboutakos, Mary J; Semnani-Azad, Zhila; L'Abbé, Mary R

    2016-06-01

    To analyze the added sugars in kids' meals from Canadian chain restaurants in relation to the World Health Organization's proposed sugar recommendation (less than 5% of total daily calories should come from added sugars) and current recommendation (less than 10% of total daily calories should come from added sugars). Total sugar levels were retrieved from the websites of 10 fast-food and 7 sit-down restaurants in 2010. The added sugar levels in 3178 kids' meals from Canadian chain restaurants were calculated in 2014 (in Toronto, Canada) by subtracting all naturally occurring sugars from the total sugar level. The average amount of added sugars in restaurant kids' meals (25 ± 0.36 g) exceeded the WHO's proposed daily recommendation for sugar intake. There was a wide range of added sugar levels in kids' meals ranging from 0 g to 114 g. 50% of meals exceeded the WHO's proposed daily sugar recommendation, and 19% exceeded the WHO's current daily sugar recommendation. There is a wide range of sugar levels in kids' meals from restaurants, and many contain more than a day's worth of sugar.

  13. Restaurant menu labeling use among adults--17 states, 2012.

    Lee-Kwan, Seung Hee; Pan, Liping; Maynard, Leah; Kumar, Gayathri; Park, Sohyun

    2014-07-11

    Many persons underestimate the calories in restaurant foods. Increased attention has been given to menu labeling (ML) as a way to provide consumers with point-of-purchase information that can help them reduce calorie intake and make healthier dietary choices. In 2010, a federal law was passed requiring restaurants with 20 or more establishments to display calorie information on menus and menu boards.* The regulations to implement this federal law have not been finalized, but some states and local jurisdictions have implemented their own ML policies, and many restaurants have already begun providing ML. To assess fast food and chain restaurant ML use by state and by demographic subgroup, CDC examined self-reported ML use by adults in 17 states that used the Sugar-Sweetened Beverages and Menu Labeling optional module in the 2012 Behavioral Risk Factor Surveillance System (BRFSS) survey. Based on approximately 97% of adult BRFSS respondents who noticed ML information at restaurants, the estimated overall proportion of ML users in the 17 states was 57.3% (range = 48.7% in Montana to 61.3% in New York). The prevalence of ML use was higher among women than men for all states; the patterns varied by age group and race/ethnicity across states. States and public health professionals can use these findings to track the use of ML and to develop targeted interventions to increase awareness and use of ML among nonusers.

  14. The end of an era for the CERN Restaurant

    Corinne Pralavorio

    2015-01-01

    She’s known ten Directors-General, six managers and dozens of colleagues. Her small frame and silver hair, which seem to defy time, are well-known to the thousands of people who use the restaurant. Martine Schmitt is leaving CERN’s Restaurant 1 on 30 January, after an incredible 45 years of service.   “I've been here my whole life," she sighs. "I've seen generation after generation of CERN people and have watched their children grow up." Martine started working at the CERN Restaurant in October 1969, when she was 18 years old. At the time, the restaurant was run by the Coop and Martine was assigned to the kiosk, where she worked until 1990. For the past 25 years, though, she has been a cashier in the restaurant, a role that she has always performed impeccably, greeting her clients with unfailing politeness. “She's reserved and very sensitive, and always wants to hear our news,” her colleagues say. ...

  15. Hospitalizations among employees in the Danish hotel and restaurant industry.

    Hannerz, Harald; Tüchsen, Finn; Kristensen, Tage S

    2002-09-01

    The aim of the present study was to provide a broad picture of the morbidity among employees in the Danish hotel and restaurant industry. Cohorts of all 20-59-year-old employees in the Danish hotel and restaurant industry in the years 1981, 1986, 1991 and 1994 were formed to calculate age-standardized hospitalization ratios (SHR) and time trends (1981-1997) for many different diagnoses. Both for women and men, significantly higher SHRs were found for infectious and parasitic diseases, neoplasms, diseases in the nervous system and sense organs, diseases of the circulatory system, diseases of the respiratory system, diseases of the digestive system and diseases of the musculoskeletal system among employees in hotels and restaurants than in the digestive system and diseases of the musculoskeletal system among employees in hotels and restaurants than in the working population at large. Furthermore, among women a significantly elevated risk was found for injuries in the lower extremities, injuries in the upper extremities and head injuries, and among men a high risk was found for head injuries and a low risk for ruptures in ligaments and muscles. The trend assessments did not detect any significant changes in SHRs over time. Employment in the Danish hotel and restaurant industry is associated with an elevated hospitalization risk due to many diseases, which may be related to occupation and lifestyle. In line with the official policy of reducing inequality in health, focus should be placed on the health problems in this group.

  16. RESTAURANT and CAFETERIA SERVICES: ARRANGEMENTS for MAY 1st, 2003

    2003-01-01

    1. Restaurants As Thursday, May 1st, is an official CERN holiday, restaurants no. 2 (DSR : Bldg. 504 - Meyrin) and no. 3 (Avenance : Bldg. 866 - Prévessin) will be closed as from Wednesday, April 30 at 18h00. They will reopen on Friday, May 2nd at 6h30 (rest. no. 2) and at 7h00 (rest. no. 3). On May 1st, a limited service will be provided by restaurant no. 1 (COOP : Bldg. 501 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30. 2. Newspaper stand The newspaper kiosque run by restaurant no. 1 in building 501 will be closed. 3. Decentralised services No decentralised services (satellite cafétérias etc.) will operate on May 1st, but will resume their normal activites on Friday, May 2nd, except for those dependent on restaurant no. 3 (Prévessin site) which will not reopen until Monday, May 5, 2003.

  17. A risk-based restaurant inspection system in Los Angeles County.

    Buchholz, U; Run, G; Kool, J L; Fielding, J; Mascola, L

    2002-02-01

    The majority of local health departments perform routine restaurant inspections. In Los Angeles County (LAC), California, approximately $10 million/year is spent on restaurant inspections. However, data are limited as to whether or not certain characteristics of restaurants make them more likely to be associated with foodborne incident reports. We used data from the LAC Environmental Health Management Information System (EHMIS), which records the results of all routine restaurant inspections as well as data regarding all consumer-generated foodborne incidents that led to a special restaurant inspection by a sanitarian (investigated foodborne incidents [IFBIs]). We analyzed a cohort of 10,267 restaurants inspected from 1 July 1997 to 15 November 1997. We defined a "case restaurant" as any restaurant with a routine inspection from 1 July 1997 to 15 November 1997 and a subsequent IFBI from 1 July 1997 to 30 June 1998. Noncase restaurants did not have an IFBI from I July 1997 to 30 June 1998. We looked for specific characteristics of restaurants that might be associated with the restaurant subsequently having an IFBI, including the size of restaurant (assessed by number of seats), any previous IFBIs, the overall inspection score, and a set of 38 violation codes. We identified 158 case restaurants and 10,109 noncase restaurants. In univariate analysis, middle-sized restaurants (61 to 150 seats; n = 1,681) were 2.8 times (95% confidence interval [CI] = 2.0 to 4.0) and large restaurants (>150 seats; n = 621) were 4.6 times (95% CI = 3.0 to 7.0) more likely than small restaurants (restaurants. In addition, the likelihood of a restaurant becoming a case restaurant increased as the number of IFBIs in the prior year increased (chi2 for linear trend, P value = 0.0005). Other factors significantly associated with the occurrence of an IFBI included a lower overall inspection score, the incorrect storage of food, the reuse of food, the lack of employee hand washing, the lack of

  18. An analysis of online reviews of upscale Iberian restaurants

    L. Pacheco

    2018-05-01

    Full Text Available Electronic word-of-mouth (eWOM has gained importance with the emergence of new online tools and the hospitality sector is at the core of this phenomenon. In this study, we use a data set of client reviews for Michelin starred restaurants located in Portugal and Spain to analyze the reviews in terms of overall satisfaction and four specific attributes. By employing statistical tests and regression analysis we find that the “food” and “service” attributes show a greater correlation with overall satisfaction than other criteria, and those attributes are common across restaurant segments and countries. These results have implications for the restaurant industry, highlighting the most important determinants of overall satisfaction. Some areas would benefit from small improvements and investments, which could make a difference in terms of rating and might bring a competitive advantage.

  19. Restaurants and hotels expenditure in Polish households of the elderly

    Piekut Marlena

    2016-03-01

    Full Text Available The age of household members is an important factor for expenditures. The aim of the study is to investigate the level of expenditure on restaurants and hotels incurred in Polish households of the elderly in 2004-2013 and to identify the factors affecting such expenditures. The source of information used in the study was the household budget survey of the Central Statistical Office of Poland. The main methods used in this study were variance analysis and regression analysis. Restaurants and hotels expenditure increases every year together with their share in total household expenditure. The most important factors affecting the restaurants and hotels spending in Polish households of the elderly are: income per capita and the level of education of the head of the family. The study on consumption determinants at different groups leads to better understanding of consumer behavior circumstances and thereby ensuring a good quality of life for the people of the elderly.

  20. Restaurant closure for the Jeûne genevois

    2007-01-01

    Restaurant 1 will be closed on Thursday 6th September (Jeûne Genevois) as well as Friday 7th, Saturday 8th and Sunday 9th September for technical reasons. During this time, Restaurant 2 will be open at the following times: –\tThursday 6th September: 9:00 – 20:00 –\tFriday 7th September: 8:00 – 20:00 –\tSaturday 8th and Sunday 9th September: 9:00–20:00 Hot meals will be served on all 4 days from 12:00 to 14:00 and from 18:00 to 19:30. For more information please see http://cern.ch/restaurant2 Thank you for your understanding.

  1. Accuracy of Stated Energy Contents of Restaurant Foods

    Urban, Lorien E.; McCrory, Megan A.; Dallal, Gerard E.; Das, Sai Krupa; Saltzman, Edward; Weber, Judith L.; Roberts, Susan B.

    2015-01-01

    Context National recommendations for the prevention and treatment of obesity emphasize reducing energy intake. Foods purchased in restaurants provide approximately 35% of the daily energy intake in US individuals but the accuracy of the energy contents listed for these foods is unknown. Objective To examine the accuracy of stated energy contents of foods purchased in restaurants. Design and Setting A validated bomb calorimetry technique was used to measure dietary energy in food from 42 restaurants, comprising 269 total food items and 242 unique foods. The restaurants and foods were randomly selected from quick-serve and sit-down restaurants in Massachusetts, Arkansas, and Indiana between January and June 2010. Main Outcome Measure The difference between restaurant-stated and laboratory-measured energy contents, which were corrected for standard metabolizable energy conversion factors. Results The absolute stated energy contents were not significantly different from the absolute measured energy contents overall (difference of 10 kcal/portion; 95% confidence interval [CI], −15 to 34 kcal/portion; P=.52); however, the stated energy contents of individual foods were variable relative to the measured energy contents. Of the 269 food items, 50 (19%) contained measured energy contents of at least 100 kcal/portion more than the stated energy contents. Of the 10% of foods with the highest excess energy in the initial sampling, 13 of 17 were available for a second sampling. In the first analysis, these foods contained average measured energy contents of 289 kcal/portion (95% CI, 186 to 392 kcal/portion) more than the stated energy contents; in the second analysis, these foods contained average measured energy contents of 258 kcal/portion (95% CI, 154 to 361 kcal/portion) more than the stated energy contents (Prestaurant foods were accurate overall. However, there was substantial inaccuracy for some individual foods, with understated energy contents for those with lower

  2. Marketing Digital Offerings Is Different: Strategies for Teaching about Digital Offerings in the Marketing Classroom

    Roberts, Scott D.; Micken, Kathleen S.

    2015-01-01

    Digital offerings represent different challenges for marketers than do traditional goods and services. After reviewing the literature, the authors suggest ways that the marketing of digital goods and services might be better presented to and better understood by students. The well-known four challenges of services marketing model (e.g.,…

  3. Consumers’ estimation of calorie content at fast food restaurants: cross sectional observational study

    Block, Jason Perry; Condon, Suzanne K; Kleinman, Ken Paul; Mullen, Jewel; Linakis, Stephanie; Rifas-Shiman, Sheryl Lynn; Gillman, Matthew William

    2013-01-01

    Objective: To investigate estimation of calorie (energy) content of meals from fast food restaurants in adults, adolescents, and school age children. Design: Cross sectional study of repeated visits to fast food restaurant chains. Setting: 89 fast food restaurants in four cities in New England, United States: McDonald’s, Burger King, Subway, Wendy’s, KFC, Dunkin’ Donuts. Participants: 1877 adults and 330 school age children visiting restaurants at dinnertime (evening meal) in 2010 and 2011; 1...

  4. Identification of Site Selection Factors in the U.S. Franchise Restaurant Industry: An Exploratory Study

    Park, Kunsoon

    2002-01-01

    The purpose of this study was to identify and rank the importance of the site selection factors that influence the U.S. franchise restaurant industry as well as rank the confidence level of the experts. To identify the site selection factors, this study sought assistance and support from restaurant professionals. The Delphi technique was used to elicit the opinions of a panel of experts regarding the site selection factors. The panel was composed of restaurant professionals of restaurant c...

  5. Consumer satisfaction and dissatisfaction of upscale restaurant dining :a two dimensional approach

    Sun, Lou-Hon

    1994-01-01

    Dining out is one of the most popular leisure activities in developed countries. A review of the studies on consumer satisfaction and dissatisfaction (CS/D) in restaurant dining indicates that the majority of restaurant management literature deals with the product/service dimension of restaurant dining and that the leisure dimension of restaurant dining has not been explored. This study was approached with a desire to combine the knowledge from leisure, tourism, marketing, and service managem...

  6. House Restaurant at The Cliff House Sample Tasting Dinner Menu 2017

    House Restaurant at the Cliff House

    2017-01-01

    Our award winning, Michelin star restaurant at The Cliff House Hotel, Ireland, brings foodies from all over the world to this seaside village in West Waterford. Both our main House Restaurant as well as our easy, unpretentious bar food honour the great Irish produce of Waterford, Cork and the Irish Sea. House Restaurant operates for dinner Wednesday - Saturday inclusive in Winter and Tuesday - Saturday inclusive in Summer, opening Sunday nights on bank holiday weekends. Bar Restaurant is o...

  7. Location-based social networking media for restaurant promotion and food review using mobile application

    Luhur H.S.; Widjaja N.D.

    2014-01-01

    This paper is focusing on the development of a mobile application for searching restaurants and promotions with location based and social networking features. The main function of the application is to search restaurant information. Other functions are also available in this application such as add restaurant, add promotion, add photo, add food review, and other features including social networking features. The restaurant and promotion searching application will be developed under Android pl...

  8. Work on the extension of Restaurant No. 1

    GS Department

    2010-01-01

    The work on the extension of Restaurant No. 1 will start on 12 April 2010. The section of the terrace currently available will be closed from this date onwards and the south terrace (see drawing) will gradually be made available in its place. Worksite for the extension of Restaurant No. 1.  Closure of current terrace on 2 April. Opening of south terrace on 12 April. Opening of second area of terrace at the end of April. Opening of third area of terrace in May.

  9. The Effect of Fast Food Restaurants on Obesity

    Currie, Janet; DellaVigna, Stefano; Moretti, Enrico; Pathania, Vikram

    2009-01-01

    We investigate the health consequences of changes in the supply of fast food using the exact geographical location of fast food restaurants. Specifically, we ask how the supply of fast food affects the obesity rates of 3 million school children and the weight gain of over 1 million pregnant women. We find that among 9th grade children, a fast food restaurant within a tenth of a mile of a school is associated with at least a 5.2 percent increase in obesity rates. There is no discernable effect...

  10. Opening times for CERN restaurants over the Easter weekend

    2014-01-01

    Restaurants No. 1 and No. 3 will be closed from Friday 18 April to Monday 21 April 2014 inclusive.   Restaurant No. 2 will be open from 7.00 a.m. to 3.00 p.m. on Friday 18 April (catering on the ground floor). It will be closed from Saturday 19 April to Monday 21 April 2014 inclusive.   The snack point at Building 40 will be open from 8.00 a.m. to 8.00 p.m. on Friday 18, Saturday 19, Sunday 20 and Monday 21 April 2014.

  11. CERN restaurant opening times during the Easter weekend

    FP Department

    2012-01-01

    Restaurants 1 and 3 will be closed from Friday 6 April to Monday 9 April 2012 inclusive. Restaurant 2 will be open from 8.30 a.m. to 8.00 p.m. on Friday 6 April 2012 and from 9.00 a.m. to 8.00 p.m. on Saturday 7 April, Sunday 8 April and Monday 9 April 2012. Hot meals will be served from 11.30 a.m. to 1.30 p.m. and from 6.00 p.m. to 7.30 p.m.

  12. CERN restaurant opening times during the Easter weekend

    FP Department

    2011-01-01

    Restaurants No. 1 (NOVAE) and No. 3 (AVENANCE) will be closed from Friday 22 April to Monday 25 April 2011 inclusive. Restaurant No. 2 (DSR) will be open from 8.30 a.m. to 8.00 p.m. on Friday 22 April 2011 and from 9.00 a.m. to 8.00 p.m. on Saturday 23 April, Sunday 24 April and Monday 25 April 2011. Hot meals will be served from 11.30 a.m. to 1.30 p.m. and from 6.00 p.m. to 7.30 p.m.  

  13. CERN restaurant opening times during the Easter weekend

    2013-01-01

    Restaurants No. 1 and No. 3 will be closed from Friday 29 March to Monday 1 April 2013 inclusive. Restaurant No. 2 will be open from 7.00 a.m. to 5.30 p.m. on Friday 29 March. It will be closed from Saturday 30 March to Monday 1 April 2013 inclusive. Building 40 will be open from 8.30 a.m. to 8.00 p.m. on Friday 29, Saturday 30, Sunday 31 March and Monday 1 April 2013.

  14. Exploratory Analysis of Fast-Food Chain Restaurant Menus Before and After Implementation of Local Calorie-Labeling Policies, 2005–2011

    Namba, Alexa; Leonberg, Beth L.; Wootan, Margo G.

    2013-01-01

    Introduction Since 2008, several states and municipalities have implemented regulations requiring provision of nutrition information at chain restaurants to address obesity. Although early research into the effect of such labels on consumer decisions has shown mixed results, little information exists on the restaurant industry’s response to labeling. The objective of this exploratory study was to evaluate the effect of menu labeling on fast-food menu offerings over 7 years, from 2005 through 2011. Methods Menus from 5 fast-food chains that had outlets in jurisdictions subject to menu-labeling laws (cases) were compared with menus from 4 fast-food chains operating in jurisdictions not requiring labeling (controls). A trend analysis assessed whether case restaurants improved the healthfulness of their menus relative to the control restaurants. Results Although the overall prevalence of “healthier” food options remained low, a noteworthy increase was seen after 2008 in locations with menu-labeling laws relative to those without such laws. Healthier food options increased from 13% to 20% at case locations while remaining static at 8% at control locations (test for difference in the trend, P = .02). Since 2005, the average calories for an à la carte entrée remained moderately high (approximately 450 kilocalories), with less than 25% of all entrées and sides qualifying as healthier and no clear systematic differences in the trend between chain restaurants in case versus control areas (P ≥ .50). Conclusion These findings suggest that menu labeling has thus far not affected the average nutritional content of fast-food menu items, but it may motivate restaurants to increase the availability of healthier options. PMID:23786908

  15. Exploratory analysis of fast-food chain restaurant menus before and after implementation of local calorie-labeling policies, 2005-2011.

    Namba, Alexa; Auchincloss, Amy; Leonberg, Beth L; Wootan, Margo G

    2013-06-20

    Since 2008, several states and municipalities have implemented regulations requiring provision of nutrition information at chain restaurants to address obesity. Although early research into the effect of such labels on consumer decisions has shown mixed results, little information exists on the restaurant industry's response to labeling. The objective of this exploratory study was to evaluate the effect of menu labeling on fast-food menu offerings over 7 years, from 2005 through 2011. Menus from 5 fast-food chains that had outlets in jurisdictions subject to menu-labeling laws (cases) were compared with menus from 4 fast-food chains operating in jurisdictions not requiring labeling (controls). A trend analysis assessed whether case restaurants improved the healthfulness of their menus relative to the control restaurants. Although the overall prevalence of "healthier" food options remained low, a noteworthy increase was seen after 2008 in locations with menu-labeling laws relative to those without such laws. Healthier food options increased from 13% to 20% at case locations while remaining static at 8% at control locations (test for difference in the trend, P = .02). Since 2005, the average calories for an à la carte entrée remained moderately high (approximately 450 kilocalories), with less than 25% of all entrées and sides qualifying as healthier and no clear systematic differences in the trend between chain restaurants in case versus control areas (P ≥ .50). These findings suggest that menu labeling has thus far not affected the average nutritional content of fast-food menu items, but it may motivate restaurants to increase the availability of healthier options.

  16. Towards better service in restaurants by monitoring trends: Display of nutritional values on the menus

    Ivkov Milan

    2015-01-01

    Full Text Available Business obligations, the manner and pace of life today, and a large number of options when it comes to eating out, require that at least one meal is consumed outside the residence or using the services of catering and retail facilities. With this in mind, restaurants are forced to fight in the market and to differentiate the specific offer to attract a particular segment of the market. Differentiation is possible through monitoring the trends and timely adjustments to more demanding consumer needs. In this way, restaurateurs also contribute to greater customer satisfaction through quality service, which also has a positive effect on the restaurant and sales performance. Based on the results of the survey of 82 respondents, it was concluded that nutritional information shown within menus is of no importance, and also that such information does not affect the selection of dishes. Although nutritional information can be helpful in selecting more favourable and healthy food, neither men nor women care about it.

  17. 75 FR 67978 - Agency Information Collection Activities; Proposed Collection; Comment Request; Restaurant Menu...

    2010-11-04

    ...] Agency Information Collection Activities; Proposed Collection; Comment Request; Restaurant Menu Labeling... appropriate, and other forms of information technology. Restaurant Menu Labeling: Registration for Small... restaurants and similar retail food establishments (SRFE) with 20 or more locations, as well as operators of...

  18. Sisters in Restaurant Success: A history of The Maramor, Mary Love's Tea Room

    Jan Whitaker

    2017-01-01

    In 1920, Mary Love opened The Maramor, a tea room style restaurant in Columbus, Ohio that quickly become recognized as one of the country's fine restaurants. Her career is intertwined with the rise of home economics college programs, helping women gain a new-born confidence that was used to dominate the restaurant and catering industry.

  19. Sisters in Restaurant Success: A history of The Maramor, Mary Love's Tea Room

    Jan Whitaker

    2017-02-01

    Full Text Available In 1920, Mary Love opened The Maramor, a tea room style restaurant in Columbus, Ohio that quickly become recognized as one of the country's fine restaurants. Her career is intertwined with the rise of home economics college programs, helping women gain a new-born confidence that was used to dominate the restaurant and catering industry.

  20. The effect of restaurant attributes on customers' expectations and experiences in formal full service restaurants in Port Elizabeth, South Africa

    O Mhlanga

    2014-01-01

    Full Text Available The purpose of this study was to assess the effect of restaurant attributes on customers’ expectations and experiences in formal full service restaurants. The attributes included in this research were food, service and ambience as independent variables and expectations and experiences as dependent variables. The aims were to: (a assess restaurant attributes that are important for customers’ expectations and experiences, (b to determine which restaurant attributes had a significant relationship with customers’ expectations and experiences. The questionnaire was based on Markovic, Raspor and Markovic’s (2010 research. In order to meet the surveys’ goals, correlation coefficient and regression analysis were conducted. The results of correlation coefficient reveal that all three restaurant attributes had a significant correlation (p<0.05 with expectations. The strongest correlation with expectations was service (r=0.76. Customers’ experiences showed that all the attributes had a weak to moderate (r≤0.5 positive correlation with customers’ experiences. The strongest correlation with experiences was food (r=0.54. The first regression model showed that all three dining attributes were significantly related (p<0.05 to customers’ expectations. The level of service (t=10.73 was rated as the most important attribute for expectations. The second regression model showed that all three dining attributes were significantly related (p<0.05 to experiences. The second model indicated that respondents rated food (t=7.51 as the most important attribute for experience. The results reveal that although good food is an essential component for customers’ experiences, however, the level of service plays a pivotal role for customers’ expectations in formal full service restaurants.

  1. Cooking smoke and respiratory symptoms of restaurant workers in Thailand.

    Juntarawijit, Chudchawal; Juntarawijit, Yuwayong

    2017-02-17

    Restaurant workers are at risk from exposure to toxic compounds from burning of fuel and fumes from cooking. However, the literature is almost silent on the issue. What discussion that can be found in the literature focuses on the potential effects from biomass smoke exposure in the home kitchen, and does not address the problem as occurring in the workplace, particularly in restaurants. This was a cross-sectional survey of 224 worker from 142 food restaurants in the Tha Pho sub-district of Phitsanulok, a province in Thailand. The standard questionnaire from the British Medical Research Council was used to collect data on chronic respiratory symptoms, including cough, phlegm, dyspnea, severe dyspnea, stuffy nose in the participating workers. Data on their health symptoms experienced in the past 30 days was also asked. A constructed questionnaire was used to collect exposure data, including type of job, time in the kitchen, the frequency of frying food, tears while cooking (TWC), the type of restaurant, fuel used for cooking, the size and location of the kitchen, and the exhaust system and ventilation. The prevalence of the symptoms was compared with those obtained from 395 controls, who were neighbors of the participants who do not work in a restaurant. In comparison to the control group, the restaurant workers had twice or more the prevalence on most of the chronic health symptoms. Men had a higher risk for "dyspnea", "stuffy nose" and "wheeze" while women had higher risk of "cough". A Rate Ratio (RR) of susceptibility was established, which ranged from 1.4 up to 9.9. The minimum RR was for women with "severe dyspnea" (RR of 1.4, 95%CI 0.8, 2.5) while the men showed the maximum RR of 9.9 (95%CI 4.5-22.0) for "wheeze". Possible risk factors identified were job description, job period, size of restaurant, kitchen location, type of cooking oil, hours of stay in the kitchen area, number of fry dishes prepared, frequency of occurrence of TWC, and additional cooking at

  2. [A survey on the sodium content of customers' orderings at three restaurants in Beijing].

    Zhao, Nanxi; Liang, Baojing; He, Pingping; Li, Liming; Lyu, Jun

    2014-04-01

    To survey the mean sodium content of menu offering and customers' orderings on sodium when eating out. All weights of ingredients of menu offerings at three Chinese restaurants with Wenzhou, Shandong, and Yunnan cuisine, in Beijing, were collected and their sodium values were estimated based on data from the Chinese Food Composition. All records from customers' orders were collected in a certain period of time from year 2011 to 2013. The mean sodium content of ordering per person and the proportion of all orders exceeding the recommended daily sodium limit that applicable to most native Chinese, were estimated. Of all the menu offerings, hot dishes (1 728.6 mg; P25, P75: 1 198.7, 2 482.8) and soup dishes (2 101.5 mg; P25, P75: 1 467.8, 2 291.2) had the highest sodium contents, followed by cold dressed dishes (790.7 mg; P25, P75: 128.1, 1 472.9) staple foods (802.9 mg; P25, P75: 115.1, 1 563.2) while the beverages having the lowest sodium contents (17.0 mg; P25, P 75: 2.0, 19.5) (P < 0.05). Meat dishes (1 796.3 mg; P25, P75: 1 303.9, 2 670.3) contained more sodium than vegetable dishes (1 105.5 mg; P25, P75: 423.6, 1 628.6) (P < 0.001). The median sodium contents in per person orderings were 2 325.6 mg (P25, P75:1 700.7, 3 213.8) for lunch and 2 542.5 mg (P25, P75: 1 857.5, 3 498.1) for dinner. Current dietary guideline recommended for Chinese adults was: in general, the amount of consumption should not exceed 2 400 mg of sodium per day. Based on the recommended optimal daily calories intake ratio as 3:4:3 for breakfast, lunch, and dinner, we would suggest that the sodium intake should follow the amount as 960 mg for lunch and 720 mg for dinner. Our data indicated that 97.5% of the ordered meals appeared that they were over the recommended sodium limit and 76.5% of the tables showed two times more than the limit of recommendation. Soup and hot dishes provided at these three restaurants contained more sodium contents. People ordered dishes at restaurants would

  3. New offer for our members

    Staff Association

    2018-01-01

    Evolution 2, your specialist for Outdoor Adventures Be it for a ski lesson, a parachute jump or for a mountain bike descent, come live an unforgettable experience with our outdoor specialists. Benefit from a 10 % discount on all activities: Offer is open to SA members and their family members living in the same household, upon presentation of the membership card. Offer available for all bookings made between 1 June 2018 and 30 May 2019. Offer available on all the Evoltion2 sites. A wide range of summer and winter activities. More information on http://evolution2.com/ Contact and reservation : +33 (0)4.50.02.63.35 management@evolution2.com

  4. Ground beef handling and cooking practices in restaurants in eight States.

    Bogard, April K; Fuller, Candace C; Radke, Vincent; Selman, Carol A; Smith, Kirk E

    2013-12-01

    Eating in table-service restaurants has been implicated as a risk factor for Escherichia coli O157:H7 infection. To explore this association and learn about the prevalence of risky ground beef preparation practices in restaurants, the Environmental Health Specialists Network (EHS-Net) assessed ground beef handling policies and practices in restaurants in California, Colorado, Connecticut, Georgia, Minnesota, New York, Oregon, and Tennessee. Eligible restaurants prepared and served hamburgers. EHS-Net specialists interviewed a restaurant employee with authority over the kitchen (defined as the manager) using a standard questionnaire about food safety policies, hamburger preparation policies, and use of irradiated ground beef. Interviews were followed by observations of ground beef preparation. Data from 385 restaurants were analyzed: 67% of the restaurants were independently owned and 33% were chain restaurants; 75% of the restaurants were sit down, 19% were quick service or fast food, and 6% were cafeteria or buffet restaurants. Eighty-one percent of restaurants reported determining doneness of hamburgers by one or more subjective measures, and 49% reported that they never measure the final cook temperatures of hamburgers. At least two risky ground beef handling practices were observed in 53% of restaurants. Only 1% of restaurants reported purchasing irradiated ground beef, and 29% were unfamiliar with irradiated ground beef. Differences in risky ground beef handling policies and practices were noted for type of restaurant ownership (independently owned versus chain) and type of food service style (sit down versus quick service or fast food). This study revealed the pervasiveness of risky ground beef handling policies and practices in restaurants and the need for educational campaigns targeting food workers and managers. These results highlight the importance of continued efforts to reduce the prevalence of E. coli O157:H7 in ground beef.

  5. Restaurant-based intervention to facilitate healthy eating choices and the identification of allergenic foods at a family-oriented resort and a campground.

    Tarro, Lucia; Aceves-Martins, Magaly; Tiñena, Yolanda; Parisi, Joan Lluís; Blasi, Xavier; Giralt, Montse; Llauradó, Elisabet; Solà, Rosa

    2017-05-05

    Restaurant-based interventions can be an enjoyable way to encourage healthier eating choices by all members of a family. Thus, the principal aims of this study were a) to promote healthy diets by increasing healthy food offerings and b) to increase the number of foods offered specifically as gluten-free and lactose-free and to inform patrons by including nutritional and allergen information that complies with Regulation 1169/2011 regarding the food served in restaurants, takeaways and snack bars. A restaurant-based intervention was implemented at 16 food establishments at 2 resorts (the Cambrils Park Resort and Camping Sangulí, Spain, from 2014 to 2015) based on the following 4 components: 1) providing nutritional and allergen analyses of the offered dishes, 2) increasing the number of healthy food choices, 3) identifying menu items associated with allergies and intolerance, and 4) training staff on healthy eating and allergens. Customer satisfaction regarding food aspects was assessed using surveys (10-point scale). Both resorts significantly increased their offerings of healthy dishes (28.6% to 44.7%; P = 0.003) and desserts with fruit (20% to 51.3%; P = 0.013), thus obtaining the Spanish Government's Mediterranean Diet certification. Additionally, both resorts obtained Catalan Celiac Association certification. Moreover, both resorts significantly increased their percentages of gluten-free dishes (2.1% to 50.5%; P restaurant-based intervention expanded the number of healthy and allergen-free foods offered in a family-oriented holiday resort environment to encourage healthy food choices, resulting in increased customer satisfaction.

  6. SMOKING / NON-SMOKING IN THE CERN RESTAURANTS AND CAFETERIAS

    Restaurant Supervisory Committee, tel. 77551

    2001-01-01

    As you may remember, all CERN buildings and cars are considered to be non-smoking areas with a few exceptions (Safety Instruction no. 46). The ban on smoking applies in particular to all public areas, such as restaurants and cafétérias. Smoking is therefore prohibited in all parts of the free-flow and the dining rooms. As for the cafétérias, they are divided into well-defined non-smoking and smoking areas, the latter being clearly indicated as such, i.e : Cafétéria of Restaurant no. 1 : at the back of the cafétéria (on the outside terrace side) opposite the Users' Office and the offices of the Staff Association; Cafétéria of Restaurant no. 2 : the full length of the cafétéria on the wineyard side, except for the room next to the entrance to the building, furnished with red arm-chairs; Cafétéria of Restaurant no. 3 : between the bar and the row of artificial ...

  7. Reducing heavy alcohol consumption in young restaurant workers.

    Broome, Kirk M; Bennett, Joel B

    2011-01-01

    Restaurant employees often have high rates of heavy drinking and problems with alcohol. This study evaluates reductions in drinking and associated problems at work, in connection with a new program for prevention and early intervention. The program, called Team Resilience, is designed for young restaurant workers. A cluster-randomized trial design was used, with 28 stores from a national casual-dining restaurant chain and 235 of their employees (54% male, 46% female). Fourteen stores received the Team Resilience training workshop, consisting of three 2-hour sessions held on 3 consecutive days. Sessions included group discussion, role-play and practice activities, and a learning game. Workers in trained stores reported significantly greater decreases in recurring heavy drinking (i.e., having five or more drinks on the same occasion, on 5 or more days in the past month) and work-related problems with alcohol than workers in control stores. In the intervention group, the odds of recurring heavy drinking declined by about one half and the number of work-related problem areas declined by one third following training. In addition, drinking behaviors and problems were tied to age and were most common among employees in their middle 20s. Findings support Team Resilience as an effective intervention for reducing drinking and associated problems among young restaurant workers, a population with substantial needs.

  8. Critical Success Factors for Franchised Restaurants Entering the Kenyan Market

    Lucy Gikonyo

    2015-10-01

    Full Text Available In today’s globalized world, businesses look to expand to have a global presence. Restaurant businesses have expanded internationally using franchising. This study sought to determine the critical success factors (CSFs of a franchised restaurant system entering the Kenyan market from the franchisors’ perspective. It sought to establish how franchisors define, identify, and evaluate success. This study provides a theoretical framework that helps to understand the background of why organizations seek to expand using franchising method and consequently the CSFs of franchised restaurants entering the Kenyan market. The study used qualitative methodology with the use of in-depth interviews for collecting data. The results yielded CSFs from the franchisors’ perspective. As revealed by the study, the CSFs include brand power/concept, competitive environment, government policies, distance management, cultural appeal, excellent selection of franchisees, good site/location selection, good relationship with the franchisees, and proper contract management. These findings can be used by restaurant franchises that seek to establish successful businesses in the Kenyan market and other similar regional markets. The Africa franchise partners may also find some useful information from this article as they seek to set up the Franchise Association of Kenya. Other franchise businesses may also benefit from some aspects of the study.

  9. Accommodation, Cafes and Restaurants. Industry Training Monograph No. 8.

    Dumbrell, Tom

    Australia's accommodation, cafes, and restaurants industry represents more than half of the nation's total tourism and hospitality employment. It accounts for roughly 4.5% of all jobs in Australia (400,000 workers). Since 1987, the number of jobs in the sector has risen from about 257,000 to about 372,000. Approximately 57% of employees are…

  10. Monitoring sodium in commercially processed foods from stores and restaurants

    Most of the sodium we eat comes from commercially processed foods from stores and restaurants. Sodium reduction in these foods is a key component of several recent public health efforts. Agricultural Research Service (ARS) of USDA, CDC and FDA have launched a collaborative program to monitor sodium ...

  11. Mechanism of Food Ordering in A Restaurant Using Android Technology

    Aulia, Rachmat; Zakir, Ahmad; Dafitri, Haida; Siregar, Dodi; Hasdiana

    2017-12-01

    A Restaurant is a gathering place for many people to taste the favorite foods are in there. The restaurant which visited many people sure will increase the attraction of them to visit it. Of course, the owner will get more benefit. However, what happens when a restaurant is famous still uses a service without technology, such as making orders using pens and paper, inspects the food stocks manually, and delivering orders to the kitchen using manpower, and more. Therefore, it designed a system that can accelerate the ordering and processing food in the restaurant. This system replaces the use of pen and paper with digital devices such as tablets/smartphones based on Android. Not only that, order data can be sent through a wireless network which connects tablets/smartphones with the kitchen's computer. It can be read by kitcheners and showed directly on the LCD screen. By the application is expected to reduce the level of error in the processing of the consumer's order.

  12. Solar heating for a restaurant--North Little Rock, Arkansas

    1981-01-01

    Hot water consumption of large building affects solar-energy system design. Continual demand for hot water at restaurant makes storage less important than at other sites. Storage capacity of system installed in December 1979 equals estimated daily hot-water requirement. Report describes equipment specifications and modifications to existing building heating and hot water systems.

  13. Facebook usage by local restaurants: A large scale survey

    Drs Erik Hekman; Marieke Welledonker-Kuijer

    2012-01-01

    Social media are rapidly becoming a viable way of service marketing and customer engagement in the hospitality industry. Facebook, for instance, allows restaurants to publish information, multimedia content and engage with their customers e.g., to answer questions or learn about their preferences.

  14. Outdoor ultrafine particle concentrations in front of fast food restaurants

    Vert, Cristina; Meliefste, Kees; Hoek, Gerard

    2016-01-01

    Ultrafine particles (UFPs) have been associated with negative effects on human health. Emissions from motor vehicles are the principal source of UFPs in urban air. A study in Vancouver suggested that UFP concentrations were related to density of fast food restaurants near the monitoring sites. A

  15. Calorie changes in large chain restaurants from 2008 to 2015.

    Bleich, Sara N; Wolfson, Julia A; Jarlenski, Marian P

    2017-07-01

    No prior studies examining changes in the calorie content of chain restaurants have included national data before and after passage of federal menu labeling legislation, required by the 2010 Affordable Care Act. This paper describes trends in calories available in large U.S. chain restaurants in 2008 and 2012 to 2015 using data were obtained from the MenuStat project (2012 to 2015) and from the Center for Science in the Public Interest (2008). This analysis included 44 of the 100 largest U.S. restaurants which are available in all years of the data (2008 and 2012-2015) (N=19,391 items). Generalized linear models were used to examine 1) per-item calorie changes from 2008 to 2015 among items on the menu in all years and 2) mean calories in new items in 2012, 2013, 2014 and 2015 compared to items on the menu in 2008 only. We found that Among items common to the menu in all years, overall calories declined from 327kcal in 2008 to 318kcal in 2015 (p-value for trend=0.03). No differences in mean calories among menu items newly introduced in 2012, 2013, 2014, and 2015 relative to items only on the menu in 2008 were found. These results suggest that the federal menu labeling mandate (to be implemented in May 2017) appears to be influencing restaurant behavior towards lower average calories for menu items. Copyright © 2017 Elsevier Inc. All rights reserved.

  16. Restaurant smoking sections in South Africa and the perceived ...

    from the tobacco industry and the Federated Hospitality Association of South Africa .... with franchise managers in January 2017 that aimed to document the current ... CI 11.8 - 16.7) as fast-food places (or quick-service restaurants). Distribution ...

  17. Preventing intentional food contamination: a survey to assess restaurant preparedness.

    Xirasagar, Sudha; Kanwat, C P; Qu, Haiyan; Smith, Lillian U; Patterson, Nathaniel J; Shewchuk, Richard M

    2010-01-01

    In the age of preparedness, public health agencies are concerned with intentional acts of food contamination in restaurants, in addition to food safety. Food safety consists of applying standard norms of practice and infrastructure, which, if violated, cause food-borne illness. In contrast, food defense requires an institutionalized mindset of informed alertness to unusual variations from the norms, combined with preemptive practices best suited to each restaurant. Therefore, while food safety lends itself to regulation to ensure standard practices, food defense is best served by advisory guidelines for autonomous application, preserving the restaurant industry's core values of hospitality and customer service. To address this challenge, public health agencies need survey tools that can yield action-relevant data on the knowledge and practice gaps in food defense preparedness and on educational messages and support services to be developed for maximum impact potential. This article presents a mail survey instrument, developed using qualitative research to ensure content and face validity. Instrument development involved drafting the survey on the basis of expert consultations, validating its content by using focus groups (representing all restaurant categories and geographic regions), and ensuring face validity through cognitive interviews. The resulting survey remains sensitive to the hospitality industry while encompassing all vulnerable points.

  18. Social media behavior of local restaurants and their customers.

    Drs Erik Hekman; Marieke Welle Donker Kuijer

    2013-01-01

    In this study we analyze a large dataset of Facebook activities of local restaurants in Amsterdam, Houston, London and New York. Doing so gives broad insights in their Facebook usage and the communication patterns between them and their costumers. The dataset is quite rich and the presented

  19. The Minimum Wage, Restaurant Prices, and Labor Market Structure

    Aaronson, Daniel; French, Eric; MacDonald, James

    2008-01-01

    Using store-level and aggregated Consumer Price Index data, we show that restaurant prices rise in response to minimum wage increases under several sources of identifying variation. We introduce a general model of employment determination that implies minimum wage hikes cause prices to rise in competitive labor markets but potentially fall in…

  20. Knowledge-based model of competition in restaurant industry: a qualitative study about culinary competence, creativity, and innovation in five full-service restaurants in Jakarta

    NAPITUPULU JOSHUA H.; ASTUTI ENDANG SITI; HAMID DJAMHUR; RAHARDJO KUSDI

    2016-01-01

    The purpose of the study is to have an in-depth description in the form of the analysis of culinary competence, creativity and innovation that develops knowledge-based model of competence in full-service restaurant business. Studies on restaurant generally focused on customers more particularly customer’s satisfaction and loyalty, and very few studies discussed internal competitive factors in restaurant business. The study aims at filling out the research gap, using knowledge-based approach t...

  1. Postgraduates courses offered to nursing

    Pedro Jorge Araujo

    2011-07-01

    Full Text Available Aim: To know the official masters that the Spanish Universities have offered during the academic course 2010/2011.Material and methods: Descriptive observational and transversal court study, in which it has analysed 170 university official masters and in which it has used a questionnaire with a total of 15 questions elaborated for this work.Results: 52 Spanish Universities of the 75 that there is have offered during the academic course 2010/2011 official masters that can realise for graduated in infirmary. By areas, the official masters more offered have been the ones of nutrition and alimentary security. 76,33% of the official masters have a length of 1 academic year. Almost the half of the official masters have an orientation researcher-professional and almost 40% researcher. 62,65% of the masters give of face-to-face way. In 52,1% of the official masters do not realise external practices and 86,2% has continuity with the doctorate.Conclusions: It has seen that it is necessary that expand the number of masters including other fields of study that contribute to a main specialisation of the professionals of the infirmary. An important percentage of official masters give in face-to-face modality, and there is very few offered on-line or to distance.

  2. Sodium monitoring in commercially processed and restaurant foods.

    Ahuja, Jaspreet K C; Pehrsson, Pamela R; Haytowitz, David B; Wasswa-Kintu, Shirley; Nickle, Melissa; Showell, Bethany; Thomas, Robin; Roseland, Janet; Williams, Juhi; Khan, Mona; Nguyen, Quynhanh; Hoy, Kathy; Martin, Carrie; Rhodes, Donna; Moshfegh, Alanna; Gillespie, Cathleen; Gunn, Janelle; Merritt, Robert; Cogswell, Mary

    2015-03-01

    Most sodium in the US diet comes from commercially processed and restaurant foods. Sodium reduction in these foods is key to several recent public health efforts. The objective was to provide an overview of a program led by the USDA, in partnership with other government agencies, to monitor sodium contents in commercially processed and restaurant foods in the United States. We also present comparisons of nutrients generated under the program to older data. We track ∼125 commercially processed and restaurant food items ("sentinel foods") annually using information from food manufacturers and periodically by nationwide sampling and laboratory analyses. In addition, we monitor >1100 other commercially processed and restaurant food items, termed "priority-2 foods" (P2Fs) biennially by using information from food manufacturers. These foods serve as indicators for assessing changes in the sodium content of commercially processed and restaurant foods in the United States. We sampled all sentinel foods nationwide and reviewed all P2Fs in 2010-2013 to determine baseline sodium concentrations. We updated sodium values for 73 sentinel foods and 551 P2Fs in the USDA's National Nutrient Database for Standard Reference (releases 23-26). Sodium values changed by at least 10% for 43 of the sentinel foods, which, for 31 foods, including commonly consumed foods such as bread, tomato catsup, and potato chips, the newer sodium values were lower. Changes in the concentrations of related nutrients (total and saturated fat, total sugar, potassium, or dietary fiber) that were recommended by the 2010 Dietary Guidelines for Americans for reduced or increased consumption accompanied sodium reduction. The results of sodium reduction efforts, based on resampling of the sentinel foods or re-review of P2Fs, will become available beginning in 2015. This monitoring program tracks sodium reduction efforts, improves food composition databases, and strengthens national nutrition monitoring. © 2015

  3. Inspection Frequency, Sociodemographic Factors, and Food Safety Violations in Chain and Nonchain Restaurants, Philadelphia, Pennsylvania, 2013-2014.

    Leinwand, Sarah E; Glanz, Karen; Keenan, Brendan T; Branas, Charles C

    We explored how restaurant inspection frequency and restaurant neighborhood sociodemographic characteristics are related to food safety inspection outcomes in chain and nonchain restaurants to better understand external factors that may influence inspection outcomes. We categorized the results of restaurant inspections in Philadelphia, Pennsylvania, in 2013 and 2014 by restaurant type (chain or nonchain), inspection frequency (1, 2, or ≥3 per 2-year study period), and violation type (total number of violations, foodborne-illness risk factor violation, or good retail practice violation). We collected 2013 US Census block group sociodemographic data for each restaurant neighborhood. We used nested mixed-effects regression analyses to determine the association between restaurant inspection frequency and inspection violations, as well as between inspection violations and restaurant neighborhood sociodemographic variables, stratified by restaurant type. Compared with nonchain restaurants, chain restaurants had significantly fewer total violations per inspection (mean [SD]: 6.5 [4.6] vs 9.6 [6.8] violations, P chain restaurants. For nonchain restaurants, a higher proportion of black residents in a restaurant neighborhood was associated with 0.6 ( P food safety inspection frequency, based on whether or not restaurants are part of chains, could reduce the frequency of violations, particularly in restaurants with the most violations.

  4. New approaches of professional cooking; Nouvelles approches de la restauration professionnelle

    Anon.

    2004-08-01

    Professional cooking is a particular branch of environmental engineering. In addition to space heating and air-conditioning, the designer has to manage also the industrial refrigeration and the cooking. About 20 manufacturers propose today a large range of cooking equipments allowing to answer all kind of expectations. Tomorrow, in the framework of the opening of energy markets to competition, the restaurant managers will have access to new offers and services. This evolution has led Cegibat, the information-counsel division of Gaz de France (GdF) company, to organize a meeting on this topic on May 2004. This article summarizes the content of the presentations made by the different participants: the evolution of equipments market, the European regulation and the efficiency of gas appliances; the technological innovations of gas appliances; the opening of energy markets and the volatility of prices. (J.S.)

  5. Mountain restaurant 'Kuklos' on the Berneuse: A revolution. Bergrestaurant 'Kuklos' auf der Berneuse: Den Dreh gefunden

    Stadelmann, M

    1990-11-01

    The restaurant on the Berneuse offers catering possibilities for up to 500 guests on five storeys. Natural gas is used for the energy supply of the complex for heating as well as cooking purposes. For this a central boiler plant with a 420 kW cast iron boiler is located on the topmost storey. The boiler is fired with a gas blower burner. The total power of the cookers, ovens, steamers and microwave ovens installed in the kitchen amounts to approx. 100 kW. As the kilowatt hour rate of natural gas is lower than that of electric power the use of gas appliances result in considerable cost savings in addition to higher flexibility and efficiency, shorter readiness periods and heating-up times. (BWI).

  6. Restaurants as Learning Organizations: A Multiple-Site Case Study of U.S. Non-Chain Restaurants

    Boccia, Mark

    2016-01-01

    This study investigated the construct of the learning organization in the restaurant industry. Descriptive accounts of learning were gleaned from face-to-face interviews, focus groups, observations, document analysis, and data from the Dimensions of the Learning Organization Questionnaire (DLOQ) from 52 participants employed in three US…

  7. News UK public libraries offer walk-in access to research Atoms for Peace? The Atomic Weapons Establishment and UK universities Students present their research to academics: CERN@school Science in a suitcase: Marvin and Milo visit Ethiopia Inspiring telescopes A day for everyone teaching physics 2014 Forthcoming Events

    2014-05-01

    UK public libraries offer walk-in access to research Atoms for Peace? The Atomic Weapons Establishment and UK universities Students present their research to academics: CERN@school Science in a suitcase: Marvin and Milo visit Ethiopia Inspiring telescopes A day for everyone teaching physics 2014 Forthcoming Events

  8. Nutritive value of meals, dietary habits and nutritive status in Croatian university students according to gender.

    Colić Barić, Irena; Satalić, Zvonimir; Lukesić, Zeljka

    2003-11-01

    The aim of this study was to evaluate daily menus at students' restaurants and to report dietary habits and other health-related behaviour of Croatian university students (n=2075) according to gender. A specially designed self-administered questionnaire was used. One hundred and twenty daily menus were chosen by random sampling, and the nutritive value was calculated using food composition tables. Daily menus on average provide an adequate amount of energy, protein and most micronutrients: 88.2% of daily menus provide a balanced intake of protein, fat and carbohydrates, 22.5% of daily menus provide more than 300 mg of cholesterol, and 58.8% have more than 25 g dietary fibre. On average, students had 2.4 meals and 1.3 snacks per day. Breakfast was the most often skipped meal. Red meat, cereals and fast food were consumed more often by males (Pconsumption it was vice versa: 88.9 and 84.8% of males and females, respectively. A total of 80.4% of students were well nourished. This study showed that meals offered at students' restaurants are adequate. Dietary and other health-related behaviour differed according to gender. Clustering of some behaviours was observed.

  9. The offerings from the Hyperboreans.

    Ruck, C A

    1983-08-01

    The ancient Greeks believed that the fruits of agriculture could be harvested only if one first appeased the spirit of the primitive avatars from which the edible crop had been evolved over the centuries through hybridization and cultivation. On occasion, this appeasement was secured through the sacrifice of a human victim, a person who for various reasons could be considered to represent a similar primitivism. By the classical age, this extreme form of sacrificial appeasement appears to have been reserved for times of unusual crisis, such as pestilence or natural disaster, for at such times, the resurgent forces of primitivism seemed to threaten the entire civilization with regression back to its wilder origins. Other forms of appeasement were ordinarily substituted for the actual offering of a human victim. Amongst these was the enactment of puberty rites, for the natural growth and maturation of an individual could be thought to symbolize this same evolutionary process. Each infant is born as a wild creature who must develop into a socialized adult through the metaphoric death of its former self as it assumes the responsibilities of civilized life in crossing the threshold to sexual maturity. A similar symbolic victim was customarily represented by the offering of first fruits. A portion of the cultivated crop was prematurely cut and consecrated to redeem and release the ripening harvest from the dangerous contamination with the spirits of its pre-agricultural precedents. On the island of Delos, a special version of this consecration was performed. Each year, the various Greek cities would send a sheaf of unripened grain to the sanctuary of the god Apollo and his twin sister Artemis. Amongst these annual offerings, there was one that was supposed to have originated from the Hyperboreans, a mythical people who were thought to live in the original homeland of the two gods. This special Hyperborean offering differed from the others, for it was said to contain a

  10. Out to eat: the emergence and evolution of the restaurant in nineteenth-century New York City.

    Lobel, Cindy R

    2010-01-01

    Unheard of in the eighteenth century, restaurants became an integral part of New York City's public culture in the antebellum period. This article examines the emergence and development of New York's restaurant sector in the nineteenth century, focusing on three aspects in particular: the close ties between urbanization and the rise of New York's restaurants, the role restaurants played in enforcing the city's class structure and gender mores, and the role of restaurants in shaping the public culture of the growing metropolis.

  11. Finding of key factors in creating small business system’s success : The case study in Thai restaurants in Sweden

    Maleekaew, Chiraluck; Sudthamnong, Sirinun

    2007-01-01

    Research Questions: Which factors are the actual impacts for the success of Thai restaurant in Sweden? Aims of Research: To investigate the key factors that may cause the success within a restaurant. The success of the restaurant in this research is a restaurant that has positive financial result, revenue more than cost. Positive financial result shows that they manage the quality of the restaurant effectively. Methodology: This thesis studies and analyzes the variables and factors in process...

  12. Restaurant 1826 Adare Group Menu 2017

    Restaurant 1826 Adare

    2017-01-01

    The rustic cottage setting and chic country décor, paired with food offering freshness, simplicity and keen pricing to match, make a winning combination. Seasonal local produce is the foundation of Wade’s food philosophy, so menus change on a monthly basis, and there are blackboard specials such as whole sole, braised meats and so on changing daily. Signature dishes include: Warm Chicken Liver salad, with Piccalilli, pickles and Bally greens and Head to Tail Free Range Pork Tasting Plate. The...

  13. Restaurant 1826 Adare Dinner Menu 2017

    Restaurant 1826 Adare

    2017-01-01

    The rustic cottage setting and chic country décor, paired with food offering freshness, simplicity and keen pricing to match, make a winning combination. Seasonal local produce is the foundation of Wade’s food philosophy, so menus change on a monthly basis, and there are blackboard specials such as whole sole, braised meats and so on changing daily. Signature dishes include: Warm Chicken Liver salad, with Piccalilli, pickles and Bally greens and Head to Tail Free Range Pork Tasting Plate. The...

  14. Restaurant 1826 Adare Late Lunch Menu 2017

    Restaurant 1826

    2017-01-01

    The rustic cottage setting and chic country décor, paired with food offering freshness, simplicity and keen pricing to match, make a winning combination. Seasonal local produce is the foundation of Wade’s food philosophy, so menus change on a monthly basis, and there are blackboard specials such as whole sole, braised meats and so on changing daily. Signature dishes include: Warm Chicken Liver salad, with Piccalilli, pickles and Bally greens and Head to Tail Free Range Pork Tasting Plate. The...

  15. Restaurant 1826 Adare Value Menu 2017

    Restaurant 1826

    2017-01-01

    The rustic cottage setting and chic country décor, paired with food offering freshness, simplicity and keen pricing to match, make a winning combination. Seasonal local produce is the foundation of Wade’s food philosophy, so menus change on a monthly basis, and there are blackboard specials such as whole sole, braised meats and so on changing daily. Signature dishes include: Warm Chicken Liver salad, with Piccalilli, pickles and Bally greens and Head to Tail Free Range Pork Tasting Plate. The...

  16. An Evaluation of Guidance and Counselling Services Offered to ...

    This paper sought to evaluate the guidance and counselling services offered to students in Gwanda urban and peri-urban secondary schools. Guidance and counselling is regarded as a programme and service in the education system, providing advice with regards to students' education, career planning, social issues or ...

  17. Guess who's not coming to dinner? Evaluating online restaurant reservations for disease surveillance.

    Nsoesie, Elaine O; Buckeridge, David L; Brownstein, John S

    2014-01-22

    Alternative data sources are used increasingly to augment traditional public health surveillance systems. Examples include over-the-counter medication sales and school absenteeism. We sought to determine if an increase in restaurant table availabilities was associated with an increase in disease incidence, specifically influenza-like illness (ILI). Restaurant table availability was monitored using OpenTable, an online restaurant table reservation site. A daily search was performed for restaurants with available tables for 2 at the hour and at half past the hour for 22 distinct times: between 11:00 am-3:30 pm for lunch and between 6:00-11:30 PM for dinner. In the United States, we examined table availability for restaurants in Boston, Atlanta, Baltimore, and Miami. For Mexico, we studied table availabilities in Cancun, Mexico City, Puebla, Monterrey, and Guadalajara. Time series of restaurant use was compared with Google Flu Trends and ILI at the state and national levels for the United States and Mexico using the cross-correlation function. Differences in restaurant use were observed across sampling times and regions. We also noted similarities in time series trends between data on influenza activity and restaurant use. In some settings, significant correlations greater than 70% were noted between data on restaurant use and ILI trends. This study introduces and demonstrates the potential value of restaurant use data for event surveillance.

  18. Assessing the Consumer Food Environment in Restaurants by Neighbourhood Distress Level across Saskatoon, Saskatchewan.

    Wang, Jin; Engler-Stringer, Rachel; Muhajarine, Nazeem

    2016-03-01

    To assess the consumer food environment in restaurants in Saskatoon, using the Nutrition Environment Measures Survey for Restaurants (NEMS-R), to examine differences by neighbourhood distress level and to reflect on the need for further refinement of the assessment of restaurant consumer food environments. Neighbourhoods were classified as low, middle, or high distress level based on the socioeconomic indicators (income, employment, and education) in the Material Deprivation Index. Differences in restaurant consumer food environments, indicated by mean NEMS-R total and sub-scores, were examined by various restaurant categories and by varying neighbourhood distress levels. Chain coffee shops and pita and sandwich restaurants had higher NEMS-R totals and "Healthy Entrées" sub-scores; however, burger and chicken restaurants and pizza restaurants had more barriers to healthful eating. Although restaurants in lower distress level neighbourhoods generally rated healthier (higher NEMS-R scores), only a few measures (such as "Facilitators" and "Barriers") significantly differed by neighbourhood distress level. The findings highlight the importance of developing interventions to improve restaurant consumer food environments, especially in neighbourhoods with higher distress levels. The results suggest that reliable measures of the consumer food environment could be developed beginning with what can be measured by NEMS-R.

  19. Plant waste materials from restaurants as the adsorbents for dyes

    Pavlović Marija D.

    2015-01-01

    Full Text Available This paper has demonstrated the valorization of inexpensive and readily available restaurant waste containing most consumed food and beverage residues as adsorbents for methylene blue dye. Coffee, tea, lettuce and citrus waste have been utilized without any pre-treatment, thus the adsorption capacities and dye removal efficiency were determined. Coffee waste showed highest adsorbent capacity, followed by tea, lettuce and citrus waste. The dye removal was more effective as dye concentration increases from 5 up to 60 mg/L. The favorable results obtained for lettuce waste have been especially encouraged, as this material has not been commonly employed for sorption purposes. Equilibrium data fitted very well in a Freundlich isotherm model, whereas pseudo-second-order kinetic model describes the process behavior. Restaurant waste performed rapid dye removal at no cost, so it can be adopted and widely used in industries for contaminated water treatment.

  20. Restaurant Menu Labeling Policy: Review of Evidence and Controversies

    VanEpps, Eric M.; Roberto, Christina A.; Park, Sara; Economos, Christina D.; Bleich, Sara N.

    2016-01-01

    In response to high rates of obesity in the USA, several American cities, counties, and states have passed laws requiring restaurant chains to post labels identifying the energy content of items on menus, and nationwide implementation of menu labeling is expected in late 2016. In this review, we identify and summarize the results of 16 studies that have assessed the impact of real-world numeric calorie posting. We also discuss several controversies surrounding the US Food and Drug Administration's implementation of federally mandated menu labeling. Overall, the evidence regarding menu labeling is mixed, showing that labels may reduce the energy content of food purchased in some contexts, but have little effect in other contexts. However, more data on a range of ong-term consumption habits and restaurant responses is needed to fully understand the impact menu labeling laws will have on the US population's diet. PMID:26877095