Service orientation of the restaurant employees

OpenAIRE

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...

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

Science.gov (United States)

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…

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

Science.gov (United States)

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.

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

Science.gov (United States)

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

Seashell specialties and food handling in Slovene Istria restaurants

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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.

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

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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.

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

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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,…

Reingeniería del restaurant clarita

OpenAIRE

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...

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

OpenAIRE

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...

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

Science.gov (United States)

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

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

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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.

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

Science.gov (United States)

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…

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

Science.gov (United States)

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.

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

Science.gov (United States)

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

Restaurant closures

CERN Document Server

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).

Restaurant customer satisfaction and return patronage in a Bloemfontein shopping mall

Directory of Open Access Journals (Sweden)

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

Restaurant Role-Play in Psychology

Science.gov (United States)

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…

Service Quality Assessment of an Airport Restaurants Using Important Performance Analyze

OpenAIRE

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...

Improvement of business performance in restaurants using innovation strategies

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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.

Influenza vaccination status and attitudes among restaurant employees.

Science.gov (United States)

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.

Innovations in the restaurant industry: An exploratory study

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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.

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

OpenAIRE

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...

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

OpenAIRE

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 ...

Restaurant Training Recipe At Triton College

Science.gov (United States)

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)

Service Quality Assessment of an Airport Restaurants Using Important Performance Analyze

Directory of Open Access Journals (Sweden)

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.

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

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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.

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

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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.

MEASURING SERVICE QUALITY PERCEPTIONS OF THE CUSTOMERS OF RESTAURANTS IN PAKISTAN

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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.

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

Science.gov (United States)

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

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

Science.gov (United States)

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.

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

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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.

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

Science.gov (United States)

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.

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

Science.gov (United States)

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.

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

Science.gov (United States)

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.

Restaurant closures during holiday period

CERN Multimedia

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.

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.

Science.gov (United States)

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.

Three Renowned Turkish Restaurant

OpenAIRE

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

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

Science.gov (United States)

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.

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

Science.gov (United States)

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

Business Plan: Elpis Restaurant

OpenAIRE

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...

Information about Restaurants

CERN Multimedia

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).

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

Science.gov (United States)

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)

Bye Bye Cafeteria, Hello Restaurant-Style Dining.

Science.gov (United States)

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)

Restaurering

DEFF Research Database (Denmark)

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...

Elements of experience in a restaurant. Case: Restaurant Havis

OpenAIRE

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...

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

Science.gov (United States)

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.

Management of Chinese restaurant

OpenAIRE

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, ...

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

Science.gov (United States)

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.

Restaurants closed over Christmas

CERN Multimedia

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.

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

Science.gov (United States)

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.

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

Science.gov (United States)

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.

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

Science.gov (United States)

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.

Kajian Pustaka Mengenai Restaurant Atmosphere

Directory of Open Access Journals (Sweden)

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.

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

Science.gov (United States)

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.

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

Directory of Open Access Journals (Sweden)

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.

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

Science.gov (United States)

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.

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.

Science.gov (United States)

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.

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

Science.gov (United States)

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.

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

Directory of Open Access Journals (Sweden)

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.

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

Science.gov (United States)

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.

Restaurant food cooling practices.

Science.gov (United States)

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.

Restaurant Food Cooling Practices†

Science.gov (United States)

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

Chinese restaurant syndrome

Science.gov (United States)

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 ...

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

OpenAIRE

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...

Restaurant closures: summer 2014

CERN Multimedia

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

Ananda Restaurant Wine List 2017

OpenAIRE

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...

Ananda Restaurant Value Menu 2017

OpenAIRE

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...

Ananda Restaurant Lunch Menu 2017

OpenAIRE

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...

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

NARCIS (Netherlands)

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

Pembangunan Model Restaurant Management System

OpenAIRE

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...

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

Science.gov (United States)

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.

Special restaurant opening times

CERN Document Server

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).

Restaurant Selection in Dublin

OpenAIRE

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...

Survey of restaurants regarding smoking policies.

Science.gov (United States)

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.

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

Science.gov (United States)

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

Enquête de satisfaction des restaurants

CERN Multimedia

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...

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

OpenAIRE

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.

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

Science.gov (United States)

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.

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

Directory of Open Access Journals (Sweden)

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. 

Restauration et non-restauration en art contemporain,

Directory of Open Access Journals (Sweden)

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...

Restauration contemporaine, restauration de l’Art contemporain

Directory of Open Access Journals (Sweden)

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...

Promoting Influenza Vaccination to Restaurant Employees.

Science.gov (United States)

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.

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

Directory of Open Access Journals (Sweden)

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.

Restaurant eating in nonpurge binge-eating women.

Science.gov (United States)

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.

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

Directory of Open Access Journals (Sweden)

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.

LIMITED RESTAURANT SERVICE : EASTER WEEKEND

CERN Multimedia

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

LIMITED RESTAURANT SERVICE: EASTER WEEKEND

CERN Multimedia

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.

LIMITED RESTAURANT SERVICE : EASTER WEEKEND

CERN Multimedia

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

Nutrition-labeling regulation impacts on restaurant environments.

Science.gov (United States)

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.

Restaurant Management System Over Private Network

OpenAIRE

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...

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

Science.gov (United States)

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.

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

Directory of Open Access Journals (Sweden)

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.

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

Science.gov (United States)

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.

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

Directory of Open Access Journals (Sweden)

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.

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

OpenAIRE

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.

Official CERN holidays | Restaurant opening hours

CERN Multimedia

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.

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

Science.gov (United States)

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)

Pembangunan Model Restaurant Management System

Directory of Open Access Journals (Sweden)

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.

RESTAURANT No. 1

CERN Multimedia

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

Renovation works at Restaurant 1

CERN Document Server

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.

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

Science.gov (United States)

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.

Restaurant Management System Over Private Network

Directory of Open Access Journals (Sweden)

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.

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

Science.gov (United States)

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.

Renovation work at Restaurant 1

CERN Multimedia

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.

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

Science.gov (United States)

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.

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

Science.gov (United States)

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.

Restaurant-based intervention to facilitate healthy eating choices and the identification of allergenic foods at a family-oriented resort and a campground.

Science.gov (United States)

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.

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

OpenAIRE

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...

LIMITED RESTAURANT SERVICE : EASTER WEEKEND

CERN Multimedia

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.

Administrative Information Systems Design Beautiful Restaurant Tour

OpenAIRE

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 ...

Noise in restaurants: levels and mathematical model.

Science.gov (United States)

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.

Noise in restaurants: Levels and mathematical model

Directory of Open Access Journals (Sweden)

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.

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

Directory of Open Access Journals (Sweden)

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.

Ananda Restaurant A La Carte Menu 2017

OpenAIRE

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...

The Analysis of Restaurant Industry In Kuopio Region

OpenAIRE

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...

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

Directory of Open Access Journals (Sweden)

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.

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

Science.gov (United States)

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…

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

OpenAIRE

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...

Dual Nation : Is the restaurant suited for franchise?

OpenAIRE

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...

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

Science.gov (United States)

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

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

African Journals Online (AJOL)

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 ...

Work at Restaurant No. 1

CERN Multimedia

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

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

Science.gov (United States)

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.

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

OpenAIRE

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...

Chefs' opinions of restaurant portion sizes.

Science.gov (United States)

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.

Summer Restaurant opening times

CERN Document Server

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.

RocKeTeria restaurant

Science.gov (United States)

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.

Are fast food restaurants an environmental risk factor for obesity?

Directory of Open Access Journals (Sweden)

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.

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

Science.gov (United States)

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

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

Science.gov (United States)

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.

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

Science.gov (United States)

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.

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

Directory of Open Access Journals (Sweden)

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.

Restaurant inspection frequency: The RestoFreq Study.

Science.gov (United States)

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.

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

Directory of Open Access Journals (Sweden)

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.

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.

Science.gov (United States)

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.

Restaurant No. 1 seating capacity increases by 240

CERN Document Server

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...

Information regarding restaurants 1 and 2

CERN Document Server

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.

Restaurant-based intervention to facilitate healthy eating choices and the identification of allergenic foods at a family-oriented resort and a campground

Directory of Open Access Journals (Sweden)

Lucia Tarro

2017-05-01

Full Text Available Abstract Background 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. Methods 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. Results 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 < 0.001 and lactose-free dishes (5.5% to 37.5%; P < 0.001 after the intervention. Customer satisfaction increased (mean ± standard deviation from 6.9 ± 1.6 to 8.5 ± 1.5 (P < 0.001. Conclusion This 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.

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

Science.gov (United States)

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.

Restaurant Dining: Seven Tips for Staying Gluten Free

Science.gov (United States)

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 ...

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

Science.gov (United States)

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;…

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

Science.gov (United States)

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…

RESTAURANT No. 2 'New Look'

CERN Multimedia

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.

Restaurant opening times for the Ascension and Whitsun weekends

CERN Multimedia

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.

Choice attributes in restaurant services: An exploratory study

Directory of Open Access Journals (Sweden)

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.

Higgs boson pizza day | 4 July 2016 | Restaurant 1

CERN Multimedia

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...

Obesogenic and youth oriented restaurant marketing in public housing neighborhoods.

Science.gov (United States)

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.

UOC Restaurant : gestió integral d'un restaurant

OpenAIRE

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.

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

Science.gov (United States)

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

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

Directory of Open Access Journals (Sweden)

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.

LIMITED RESTAURANT SERVICE: EASTER WEEK-END

CERN Multimedia

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.

Annual closure of the CERN restaurants

CERN Multimedia

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.

Restaurant No. 1 fully renovated

CERN Document Server

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...

RESTAURANT NO 3 - BUILDING 866 (PREVESSIN)

CERN Multimedia

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

>RESTAURANT Nr 1 (building 501 - Meyrin site)

CERN Multimedia

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

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

Science.gov (United States)

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.

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

Science.gov (United States)

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

Communication from the Restaurants 1 and 2

CERN Multimedia

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

Limited restaurant service over the Easter weekend

CERN Multimedia

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.

Limited restaurant service over the Easter weekend

CERN Multimedia

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.

Communication from the Restaurants 1 and 2

CERN Multimedia

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

Are fast food restaurants an environmental risk factor for obesity?

OpenAIRE

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...

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

Directory of Open Access Journals (Sweden)

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.

From Menu to Mouth: Opportunities for Sodium Reduction in Restaurants

Science.gov (United States)

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

Ground beef handling and cooking practices in restaurants in eight States.

Science.gov (United 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.

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

Science.gov (United States)

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.

RESTAURANT Nr 1 (building 501 - Meyrin site)

CERN Multimedia

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

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

Science.gov (United States)

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.

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

Science.gov (United States)

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.

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

Directory of Open Access Journals (Sweden)

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.

Work on the extension of Restaurant No. 1

CERN Multimedia

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

TO IMPROVE QUALITY MANAGEMENT PROCESS : Case: Aiya Restaurant Chain

OpenAIRE

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...

27 CFR 31.42 - Restaurants serving liquors with meals.

Science.gov (United States)

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...

A restaurant-based intervention to promote sales of healthy children's menu items: the Kids' Choice Restaurant Program cluster randomized trial.

Science.gov (United States)

Ayala, Guadalupe X; Castro, Iana A; Pickrel, Julie L; Williams, Christine B; Lin, Shih-Fan; Madanat, Hala; Jun, Hee-Jin; Zive, Michelle

2016-03-10

Away-from-home eating is an important dietary behavior with implications on diet quality. Thus, it is an important behavior to target to prevent and control childhood obesity and other chronic health conditions. Numerous studies have been conducted to improve children's dietary intake at home, in early care and education, and in schools; however, few studies have sought to modify the restaurant food environment for children. This study adds to this body of research by describing the development and launch of an innovative intervention to promote sales of healthy children's menu items in independent restaurants in Southern California, United States. This is a cluster randomized trial with eight pair-matched restaurants in San Diego, California. Restaurants were randomized to a menu-only versus menu-plus intervention condition. The menu-only intervention condition involves manager/owner collaboration on the addition of pre-determined healthy children's menu items and kitchen manager/owner collaboration to prepare and plate these items and train kitchen staff. The menu-plus intervention condition involves more extensive manager/owner collaboration and kitchen staff training to select, prepare, and plate new healthy children's menu items, and a healthy children's menu campaign that includes marketing materials and server training to promote the items. The primary outcome is sales of healthy children's menu items over an 18-week period. In addition, dining parties consisting of adults with children under 18 years of age are being observed unobtrusively while ordering and then interviewed throughout the 18-week study period to determine the impact of the intervention on ordering behaviors. Manager/owner interviews and restaurant audits provide additional evidence of impact on customers, employees, and the restaurant environment. Our process evaluation assesses dose delivered, dose received, and intervention fidelity. Successful recruitment of the restaurants has been

Outdoor ultrafine particle concentrations in front of fast food restaurants.

Science.gov (United States)

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.

Demand uncertainty and investment in the restaurant industry

OpenAIRE

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 ...

The attractiveness of green restaurants among the youth

Directory of Open Access Journals (Sweden)

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.

Restaurant Policies and Practices for Serving Raw Fish in Minnesota.

Science.gov (United States)

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

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

Science.gov (United States)

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.

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

OpenAIRE

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...

The Vital Components of Restaurant Quality that Affect Guest Satisfaction

Directory of Open Access Journals (Sweden)

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.

21 CFR 101.10 - Nutrition labeling of restaurant foods.

Science.gov (United States)

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...

Transformational and transactional leadership and problem solving in restaurant industry

OpenAIRE

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 ...

Restaurant quality: the case of Central Slovenian region

OpenAIRE

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...

Customer Satisfaction and Service Quality at Fafa's Restaurant

OpenAIRE

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...

Marketing strategies and profitability analysis of restaurants in ...

African Journals Online (AJOL)

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

Consumentenonderzoek in het Restaurant van de Toekomst

NARCIS (Netherlands)

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

Insufficient smoking restrictions in restaurants around junior high schools in Japan.

Science.gov (United States)

Kotani, Kazuhiko; Osaki, Yoneatsu; Kurozawa, Youichi; Kishimoto, Takuji

2006-12-01

Controls for second hand smoke (SHS) and adolescent smoking have been still sociomedical concerns in Japan. Restaurant smoking restrictions are associated with community social norms affecting adolescent smoking behavior, and the status in areas around Junior high schools (JHSs) in the community could be a sign of community practices on regulating SHS for adolescents. To examine whether restaurant smoking restrictions are seen especially in areas around JHSs in Japan, a survey using the direct inspection of a total of 163 restaurants (64 restaurants within and 99 outside a 1-km radius from the nearest JHSs) was conducted in May 2003 in Yonago city, Japan. We assessed smoking restriction status in each restaurant and classified them into 2 groups according to the distance from the nearest JHSs. There were only 2 (3.1%) restaurants with 100% non-smoking and 11 (17.2%) with some partial restrictions among the restaurants within a 1-km radius of JHSs. There were 1 (1.0%) restaurant with 100% non-smoking, 3 (3.0%) with complete non-smoking sections and 17 (17.2%) with some partial restrictions among the restaurants outside a 1-km radius of JHSs. Among restaurants with some partial restrictions, restriction methods were considered insufficient. The smoking restriction status was not significantly different between the restaurant groups within and outside a 1-km radius of JHSs. These results suggest that the public awareness of and attitude toward adolescent smoking problems remains low in Japan. Further SHS control actions for adolescents are needed in Japan.

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

Directory of Open Access Journals (Sweden)

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.

Calorie Changes in Large Chain Restaurants

Science.gov (United States)

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

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

Science.gov (United States)

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.

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

Science.gov (United States)

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…

Support for smoke-free restaurants among Massachusetts adults, 1992-1999.

Science.gov (United States)

Brooks, D R; Mucci, L A

2001-02-01

The authors examined trends and predictors of public support for smoke-free restaurants in Massachusetts. Since 1992, the Massachusetts Behavioral Risk Factor Surveillance System has asked survey respondents about their attitudes toward smoking in restaurants. Analyses using data from 1992 to 1999 characterized changes over time in support for smoke-free restaurants and the role of demographic and smoking-related factors in predicting support. During 1992 to 1999, the rate of support for smoke-free restaurants increased from 37.5% to 59.8%, with similar increases among current, former, and never smokers. After adjustment for smoking status, support was associated with socioeconomic characteristics, race/ethnicity, and household smoking rules. Among current smokers, lighter smokers and those who were trying to quit were more likely to endorse smoke-free restaurants. There has been a substantial increase in support for smoke-free restaurants among both smokers and nonsmokers in Massachusetts.

For or against the smoking ban in restaurants?

OpenAIRE

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...

The business plan of Izakaya restaurant in Helsinki

OpenAIRE

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,...

Sodium levels in Canadian fast-food and sit-down restaurants.

Science.gov (United States)

Scourboutakos, Mary J; L'Abbé, Mary R

2013-01-31

To evaluate the sodium levels in Canadian restaurant and fast-food chain menu items. Nutrition information was collected from the websites of major sit-down (n=20) and fast-food (n=65) restaurants across Canada in 2010 and a database was constructed. Four thousand and forty-four meal items, baked goods, side dishes and children's items were analyzed. Sodium levels were compared to the recommended adequate intake level (AI), tolerable upper intake level (UL) and the US National Sodium Reduction Initiative (NSRI) targets. On average, individual sit-down restaurant menu items contained 1455 mg sodium/serving (or 97% of the AI level of 1500 mg/day). Forty percent of all sit-down restaurant items exceeded the AI for sodium and more than 22% of sit-down restaurant stir fry entrées, sandwiches/wraps, ribs, and pasta entrées with meat/seafood exceeded the daily UL for sodium (2300 mg). Fast-food restaurant meal items contained, on average, 1011 mg sodium (68% of the daily AI), while side dishes (from sit-down and fast-food restaurants) contained 736 mg (49%). Children's meal items contained, on average, 790 mg/serving (66% of the sodium AI for children of 1200 mg/day); a small number of children's items exceeded the children's daily UL. On average, 52% of establishments exceeded the 2012 NSRI density targets and 69% exceeded the 2014 targets. The sodium content in Canadian restaurant foods is alarmingly high. A population-wide sodium reduction strategy needs to address the high levels of sodium in restaurant foods.

Nutritive value of meals, dietary habits and nutritive status in Croatian university students according to gender.

Science.gov (United States)

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.

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

Science.gov (United States)

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.

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

Science.gov (United States)

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.

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

Science.gov (United States)

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…

Successful foundation for concept entirety and marketing: Case Restaurant Fregatti

OpenAIRE

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...

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

Science.gov (United States)

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

SUCCESS FACTORS OF A CHINESE RESTAURANT

OpenAIRE

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...

Wine Price Markup in California Restaurants

OpenAIRE

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.

RESTAURANT RESERVATION MANAGEMENT CONSIDERING TABLE COMBINATION

Directory of Open Access Journals (Sweden)

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.

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

OpenAIRE

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...

Added sugars in kids' meals from chain restaurants.

Science.gov (United States)

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.

Annual closure of the CERN restaurants

CERN Document Server

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.

Research of the Localization of Restaurant Service Robot

Directory of Open Access Journals (Sweden)

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.

Research of the Localization of Restaurant Service Robot

Directory of Open Access Journals (Sweden)

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.

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

Science.gov (United States)

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.

The end of an era for the CERN Restaurant

CERN Multimedia

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. ...

A much needed makeover for Restaurant 3

CERN Multimedia

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 ...

A restaurant-based intervention to promote sales of healthy children’s menu items: the Kids’ Choice Restaurant Program cluster randomized trial

Directory of Open Access Journals (Sweden)

Guadalupe X. Ayala

2016-03-01

Full Text Available Abstract Background Away-from-home eating is an important dietary behavior with implications on diet quality. Thus, it is an important behavior to target to prevent and control childhood obesity and other chronic health conditions. Numerous studies have been conducted to improve children’s dietary intake at home, in early care and education, and in schools; however, few studies have sought to modify the restaurant food environment for children. This study adds to this body of research by describing the development and launch of an innovative intervention to promote sales of healthy children’s menu items in independent restaurants in Southern California, United States. Methods This is a cluster randomized trial with eight pair-matched restaurants in San Diego, California. Restaurants were randomized to a menu-only versus menu-plus intervention condition. The menu-only intervention condition involves manager/owner collaboration on the addition of pre-determined healthy children’s menu items and kitchen manager/owner collaboration to prepare and plate these items and train kitchen staff. The menu-plus intervention condition involves more extensive manager/owner collaboration and kitchen staff training to select, prepare, and plate new healthy children’s menu items, and a healthy children’s menu campaign that includes marketing materials and server training to promote the items. The primary outcome is sales of healthy children’s menu items over an 18-week period. In addition, dining parties consisting of adults with children under 18 years of age are being observed unobtrusively while ordering and then interviewed throughout the 18-week study period to determine the impact of the intervention on ordering behaviors. Manager/owner interviews and restaurant audits provide additional evidence of impact on customers, employees, and the restaurant environment. Our process evaluation assesses dose delivered, dose received, and intervention

Restaurant 2 goes Cordon Bleu

CERN Multimedia

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...

Restaurant manager and worker food safety certification and knowledge.

Science.gov (United States)

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.

Restaurant Manager and Worker Food Safety Certification and Knowledge

Science.gov (United States)

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

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

OpenAIRE

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.

Estimated Cost to a Restaurant of a Foodborne Illness Outbreak.

Science.gov (United States)

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.

Comparing nutrition environments in bodegas and fast food restaurants

OpenAIRE

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 ...

LIMITED RESTAURANT SERVICE: EASTER WEEKEND

CERN Multimedia

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.

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

Directory of Open Access Journals (Sweden)

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.

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

Science.gov (United States)

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.

Overview Michelin Star Reputation Restaurant in Hospitality Industry

Directory of Open Access Journals (Sweden)

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.

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

OpenAIRE

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...

House Restaurant at The Cliff House Sample Tasting Dinner Menu 2017

OpenAIRE

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...

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

Science.gov (United States)

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…

Restaurant innovativeness: A case study of Vojvodina

Directory of Open Access Journals (Sweden)

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.

Government quality bases in the field of restaurant economy

OpenAIRE

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.

Comparing nutrition environments in bodegas and fast-food restaurants.

Science.gov (United States)

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.

Factors associated with worker slipping in limited-service restaurants.

Science.gov (United States)

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.

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

Science.gov (United States)

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

Evaluation of Customer Satisfaction with Restaurant Services with ACSI Application

Directory of Open Access Journals (Sweden)

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.

The Study Of Ethical Issues In Restaurant Of Karachi Pakistan

Directory of Open Access Journals (Sweden)

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.

Deux restaurants à New York: l'un franco-maghrébin, l'autre africain. Two restaurants in New York : one is Franco-Maghrebian, the other is African -Recent creations of "well-tempered" exoticisms

Directory of Open Access Journals (Sweden)

Jean-Pierre Hassoun

2010-12-01

Full Text Available L’article repose sur une enquête ethnographique conduite en 2008-2009 à Manhattan auprès de huit entrepreneurs devenus Chef et/ou managers de restaurant après avoir immigré à New York. Aucun d’entre eux n’a été formé dans une institution culinaire et tous proposent des cuisines de régions du monde (Afrique, Afrique du Nord encore absentes, ou peu présentes à New York. A partir de deux études de cas plus détaillées, l’auteur s’interroge sur les stratégies marchandes autour de cette altérité et les limites du cosmopolitisme propre au « globalisme ». La trajectoire du restaurateur se transforme en héritage par le biais d’un ego-récit qui s’utilise comme une ressource commerciale. Les restaurateurs intériorisent les désirs des clients. Plus que la recherche de goûts inconnus ou d’une altérité radicale imaginée comme authentique, ceux-ci veulent avant tout identifier les ingrédients ingérés, avoir une idée de leur provenance, et respecter un ensemble (instable de normes nutritionnelles subsumé aujourd’hui à Manhattan par la catégorie indigène healthy. Les restaurateurs anticipent ces désirs en opérant sur les plats un travail de retrait, de séparation et de substitution des ingrédients. L’exotisme s’est mis au régime.This paper is based on ethnographic fieldwork (november 2008-january 2009 in Manhattan with eight entrepreneurs who became Chef and/or restaurant manager after they immigrated in New York. Not any one has an academic culinary background and they all propose food from regions (Africa, and North Africa which are not yet offered (or not much offered in the city. The author stresses on two cases studies to question informal market strategies, cosmopolitanism and globalism limits. Restaurant owner’s trajectory – a narrative which becomes a heritage - is used as a market resource. Restaurants internalize and anticipate customers’ desires; In fact town people doesn�

LIMITED RESTAURANT SERVICE: WHITSUNTIDE WEEKEND

CERN Multimedia

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.

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

OpenAIRE

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...

Organisational ecology in the Danish restaurant sector

DEFF Research Database (Denmark)

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...

Restaurant information system model and implementation

OpenAIRE

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...

Knowledge-based model of competition in restaurant industry: a qualitative study about culinary competence, creativity, and innovation in five full-service restaurants in Jakarta

OpenAIRE

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...

Food allergy knowledge and attitude of restaurant personnel in Turkey.

Science.gov (United States)

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.

Public knowledge and attitudes regarding public health inspections of restaurants.

Science.gov (United States)

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.

DETERMINANTS OF CONSUMER PREFERENCES IN ADDIS ABABA RESTAURANTS

Directory of Open Access Journals (Sweden)

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.

Methodological Grounds of Managing Innovation Development of Restaurants

Directory of Open Access Journals (Sweden)

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.

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

Science.gov (United States)

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

Enteric pathogen sampling of tourist restaurants in Bangkok, Thailand.

Science.gov (United States)

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.

Do smoke-free laws affect revenues in pubs and restaurants?

Science.gov (United States)

Melberg, Hans Olav; Lund, Karl E

2012-02-01

In the debate about laws regulating smoking in restaurants and pubs, there has been some controversy as to whether smoke-free laws would reduce revenues in the hospitality industry. Norway presents an interesting case for three reasons. First, it was among the first countries to implement smoke-free laws, so it is possible to assess the long-term effects. Second, it has a cold climate so if there is a negative effect on revenue one would expect to find it in Norway. Third, the data from Norway are detailed enough to distinguish between revenue from pubs and restaurants. Autoregressive integrated moving average (ARIMA) intervention analysis of bi-monthly observations of revenues in restaurants and pubs show that the law did not have a statistically significant long-term effect on revenue in restaurants or on restaurant revenue as a share of personal consumption. Similar analysis for pubs shows that there was no significant long-run effect on pub revenue.

Application for Suggesting Restaurants Using Clustering Algorithms

Directory of Open Access Journals (Sweden)

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.

Profit by conserving energy in your restaurant

Energy Technology Data Exchange (ETDEWEB)

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.

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

Science.gov (United States)

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...

Smoking ban in all restaurants and cafeterias on the CERN site

CERN Multimedia

CSR

2006-01-01

In 2005 the SCC decided that there would be a total smoking ban in all restaurants and satellite cafeterias on the CERN site, except for the designated area in Restaurant No.1. Unfortunately, it seems that this ban is often over-looked, resulting in an unhealthy and unpleasant environment for the users and staff of these facilities. You are asked to respect this ban and are reminded that smoking is only permitted in the room in Restaurant 1 specially installed for this purpose. The CSR Restaurant Monitoring Committee

Restaurant opening hours during the Jeûne Genevois weekend

CERN Multimedia

2013-01-01

Restaurant No. 1: open on Thursday, 5 September from 7.00 a.m. until 10.00 p.m. (hot meals served 11.30 a.m. to 2.00 p.m. and 6.30 p.m. to 8.00 p.m.) and open normal hours on Friday, 6 September.   Restaurant No. 2: closed Thursday, 5 and Friday, 6 September.   Restaurant No. 3: closed Thursday, 5 and Friday, 6 September.

The Vital Components of Restaurant Quality that Affect Guest Satisfaction

OpenAIRE

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...

Kolkata Paise Restaurant Problem and the Cyclically Fair Norm

Science.gov (United States)

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.

RESTAURANT AND CAFETERIA SERVICES ARRANGEMENTS FOR 1 MAY 2002

CERN Document Server

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

Safety criteria for the acquisition of meat in Brazilian University restaurants

Directory of Open Access Journals (Sweden)

Marizete Oliveira de Mesquita

2014-03-01

Full Text Available The present study's objective was to analyze the procedures aimed at guaranteeing sanitary conditions when acquiring meat. The study was conducted with university restaurants of the Federal Institutions of Higher Education (IFES located in the five regions of Brazil. Data were collected using a questionnaire and an evaluation list, which was available online to restaurant professionals. The results showed that restaurants chose one or two types of meat, the most frequent of which were beef and chicken. In restaurants managed by the IFES, the acquisition of raw material occurred by bidding. For vendor selection, the restaurants required product registration with the Inspection Service and requested regulation of the supplier by the Health Surveillance. Monitoring was carried out through a technical visit to the supplier and a review of the past records of the supplier. A higher percentage of restaurants in the Southeast region met appropriate sanitary and hygienic criteria for the receipt of meat, followed by the South, Midwest, Northeast and North. We conclude that restaurants meet most of the safety criteria set in the legislation. However, some weaknesses are evident in the physical and functional structure, the system of transportation of raw material and the records of control measures at the place of reception.

Guess who's not coming to dinner? Evaluating online restaurant reservations for disease surveillance.

Science.gov (United States)

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.

Accuracy of Stated Energy Contents of Restaurant Foods

Science.gov (United States)

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

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

Science.gov (United States)

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.

ALA Conference 2009: The Second City's Newest Restaurants

Science.gov (United States)

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…

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

OpenAIRE

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...

Observed sex differences in fast-food consumption and nutrition self-assessments and beliefs of college students.

Science.gov (United States)

Morse, Kristin L; Driskell, Judy A

2009-03-01

Americans frequently eat fast foods, but do college students? The objective was to determine the influence of sex on fast-food consumption and nutrition self-assessments and beliefs of a group of college students. The hypothesis was that some sex differences would be observed. Volunteers, 101 men and 158 women, 19 to 24 years of age, enrolled at a Midwestern university served as subjects. The subjects completed a 12-item written questionnaire. Five and seven percent of the students typically ate lunch and dinner, respectively, at a fast-food restaurant. The predominant reasons given for eating at fast-food restaurants were "limited time," "enjoy taste," "eat with family/friends," and "inexpensive and economical." A larger (P = .0592) percentage of men than women reported eating at fast-food restaurants because they thought these restaurants were "inexpensive and economical." Most of the subjects reported eating at fast-food restaurants 1 to 3 times weekly. The frequency of eating at fast-food restaurants was significantly different for men than for women (P fast-food menu when making their selections (P food is important to me." Several sex differences were observed in the fast-food consumption and nutrition beliefs of these college students.

Restaurant closure for the Jeûne genevois

CERN Multimedia

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.

Educating restaurant owners and cooks to lower their own sodium intake is a potential strategy for reducing the sodium contents of restaurant foods: a small-scale pilot study in South Korea.

Science.gov (United States)

Park, Sohyun; Lee, Heeseung; Seo, Dong-Il; Oh, Kwang-Hwan; Hwang, Taik Gun; Choi, Bo Youl

2016-12-01

This study was conducted to evaluate the feasibility of a sodium reduction program at local restaurants through nutrition education and examination of the health of restaurant owners and cooks. The study was a single-arm pilot intervention using a pre-post design in one business district with densely populated restaurants in Seoul, South Korea. The intervention focused on improving nutrition behaviors and psychosocial factors through education, health examination, and counseling of restaurant personnel. Forty-eight restaurant owners and cooks completed the baseline survey and participated in the intervention. Forty participants completed the post-intervention survey. The overweight and obesity prevalences were 25.6% and 39.5%, respectively, and 74.4% of participants had elevated blood pressure. After health examination, counseling, and nutrition education, several nutrition behaviors related to sodium intake showed improvement. In addition, those who consumed less salt in their baseline diet (measured with urine dipsticks) were more likely to agree that providing healthy foods to their customers is necessary. This study demonstrated the potential to reduce the sodium contents of restaurant foods by improving restaurant owners' and cooks' psychological factors and their own health behaviors. This small pilot study demonstrated that working with restaurant owners and cooks to improve their own health and sodium intake may have an effect on participation in restaurant-based sodium reduction initiatives. Future intervention studies with a larger sample size and comparison group can focus on improving the health and perceptions of restaurant personnel in order to increase the feasibility and efficacy of restaurant-based sodium reduction programs and policies.

Reducing sodium across the board: a pilot program in Schenectady County independent restaurants.

Science.gov (United States)

Schuldt, June; Levings, Jessica Lee; Kahn-Marshall, Jennifer; Hunt, Glynnis; Mugavero, Kristy; Gunn, Janelle Peralez

2014-01-01

Excess sodium intake can lead to increased blood pressure. Restaurant foods contribute nearly a quarter of the sodium consumed in the American diet. The objective of the pilot project was to develop and implement in collaboration with independent restaurants a tool, the Restaurant Assessment Tool and Evaluation (RATE), to assess efforts to reduce sodium in independent restaurants and measure changes over time in food preparation categories, including menu, cooking techniques, and products. Twelve independent restaurants in Schenectady County, New York, voluntarily participated. From initial assessment to a 6-month follow-up assessment using the RATE, 11 restaurants showed improvement in the cooking category, 9 showed improvement in the menu category, and 7 showed improvement in the product category. Menu analysis conducted by the Schenectady County Health Department staff suggested that reported sodium-reduction strategies might have affected approximately 25% of the restaurant menu items. The findings from this project suggest that a facilitated assessment, such as the RATE, can provide a useful platform for independent restaurant owners and public health practitioners to discuss and encourage sodium reduction. The RATE also provides opportunities to build and strengthen relationships between public health care practitioners and independent restaurant owners, which may help sustain the positive changes made.

More than Food and Drink: Careers in Restaurants

Science.gov (United States)

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…

A "Democratization" of Markets? Online Consumer Reviews in the Restaurant Industry

Directory of Open Access Journals (Sweden)

Kevin Mellet

2014-05-01

Full Text Available This article examines the promise of market democratization conveyed by consumer rating and review websites in the restaurant industry. Based on interviews with website administrators and data from the main French platforms, we show that review websites contribute to the democratization of restaurant criticism, which first started in the 1970s, both by including a greater variety of restaurants in the reviews, and by broadening participation, opening restaurant reviewing to all. However, this twofold democratic ambition conflicts with the need to produce fair and helpful recommendations, leading review websites to seek compromises between these two dimensions.

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

OpenAIRE

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 ...

THE MARKETING PLAN FOR WEIDUOLIYA WESTERN-STYLED RESTAURANT IN CHENGDE

OpenAIRE

WANG, Jingwen

2013-01-01

This bachelor thesis is done for the academic study on International Business and Marketing Logistic at Satakunta University of Applied Sciences (SAMK) in Finland. The purpose of this study is to create a marketing plan for Weiduoliya western-styled restaurant in Chengde, China. The author has seen the massive growth in foreign res-taurants business over the past five years in China. This marketing plan is to support running student’s own restaurant business after her graduation. The auth...

Evaluation of Customer Satisfaction with Restaurant Services with ACSI Application

OpenAIRE

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...

Mobile Restaurant Information System Integrating Reservation Navigating and Parking Management

OpenAIRE

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...

Cooking smoke and respiratory symptoms of restaurant workers in Thailand.

Science.gov (United States)

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

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

CERN Document Server

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.

Assessing the Consumer Food Environment in Restaurants by Neighbourhood Distress Level across Saskatoon, Saskatchewan.

Science.gov (United States)

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.

Operational Efficiency And Customer Satisfaction of Restaurants: Basis For Business Operation Enhancement

Directory of Open Access Journals (Sweden)

Annie Gay Barlan-Espino

2017-02-01

Full Text Available Restaurants’ primary objective is to provide comfort and satisfaction to guest without compromising the operational efficiency of the business. This research aimed to determine the operational efficiency and customer satisfaction of restaurants as a basis for business operation enhancement. Specifically to determine the operational efficiency of the restaurant in terms of kitchen operations and dining operations and the level of customer satisfaction of the restaurant business in terms of: Product, Policies, People, Processes and Proactivity as well as the problems encountered by the restaurant in their operation and customer service. Descriptive research design was used with managers and customers as respondents of the study. It was concluded that majority of the restaurants are operating for more than a year with sufficient number of employees having enough seating capacity that accommodate large volume of customers. Restaurants are efficient on the aspect of kitchen and dining operations and sometimes encountered problems. Customers are satisfied in terms of 5 P’s. It was found out that there is no significant difference in the operational efficiency of restaurant when grouped according to profile variables. An action plan for continuous business operation enhancement on operational efficiency and customer satisfaction was proposed.

RESTAURANT No. 1 (building 501 - Meyrin site)

CERN Multimedia

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.

RESTAURANT No. 1 (building 501 - Meyrin site)

CERN Multimedia

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.

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

Science.gov (United States)

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.

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

Science.gov (United States)

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

My Home Is My Stage: Restaurant Experiences in Two Estonian Lifestyle Enterprises

Directory of Open Access Journals (Sweden)

Ester Võsu

2012-09-01

Full Text Available This article discusses recent developments in the home-based lifestyle business featuring the example of two cases: Tammuri farm restaurant near Otepää in South Estonia, and home restaurant MerMer in Kolga-Aabla in North Estonia. We study the restaurants from a Goffmanian performance perspective, focusing on the lifestyle entrepreneur's viewpoint of creating a restaurant experience in their homes. Accordingly, the home and its surroundings are considered a setting in which food has an important role as a performance medium and multiple roles are enacted by a single entrepreneur as a performer. Freshness, quality and locality of food, homeliness and personalised service are used for creating a special home restaurant meal experience. The two cases also shed light on the dynamics of the concepts of home and lifestyle entrepreneurship in contemporary Estonia, challenging the understanding of restaurant cuisine and home cooking as oppositional practices of food preparation and consumption.

My Home Is My Stage: Restaurant Experiences in Two Estonian Lifestyle Enterprises

Directory of Open Access Journals (Sweden)

Ester Võsu

2011-12-01

Full Text Available This article discusses recent developments in the home-based lifestyle business featuring the example of two cases: Tammuri farm restaurant near Otepää in South Estonia, and home restaurant MerMer in Kolga-Aabla in North Estonia. We study the restaurants from a Goffmanian performance perspective, focusing on the lifestyle entrepreneur's viewpoint of creating a restaurant experience in their homes. Accordingly, the home and its surroundings are considered a setting in which food has an important role as a performance medium and multiple roles are enacted by a single entrepreneur as a performer. Freshness, quality and locality of food, homeliness and personalised service are used for creating a special home restaurant meal experience. The two cases also shed light on the dynamics of the concepts of home and lifestyle entrepreneurship in contemporary Estonia, challenging the understanding of restaurant cuisine and home cooking as oppositional practices of food preparation and consumption.

CERN restaurants: opening hours during summer

CERN Document Server

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

Restaurant menu labeling: impact of nutrition information on entree sales and patron attitudes.

Science.gov (United States)

Albright, C L; Flora, J A; Fortmann, S P

1990-01-01

This study examined changes in sales of low fat/low cholesterol foods targeted in a restaurant menu labeling program. Sales of labeled items were tracked before and after the program was introduced, and a subsample of patrons were surveyed for information on visibility and comprehension of the menu labels. Two of the four restaurants had significant increases in the sales of targeted foods following labeling. Comparisons between patrons dining in restaurants which had an increase in sales (I--increase restaurants) to those dining in restaurants which had no overall shift in sales (NI--no increase restaurants) revealed no differences in patron awareness or comprehension of the menu labels. There were age and gender differences between I and NI restaurants, with I restaurants having proportionally more males, and a younger clientele. Taste was the primary reason given by patrons for their entree choice, regardless of whether or not it was labeled. In all four restaurants women and older patrons were more aware of the program and more responsive to its recommendations. These findings suggest that environmental strategies may be an effective method of encouraging dietary changes in the general population, but patron characteristics such as age and gender may influence receptivity to this type of intervention. Future studies aimed at developing effective point of purchase education programs should evaluate these patron characteristics and include more powerful behavior change strategies.

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

OpenAIRE

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...

Epidemiology of restaurant-associated foodborne disease outbreaks, United States, 1998-2013.

Science.gov (United States)

Angelo, K M; Nisler, A L; Hall, A J; Brown, L G; Gould, L H

2017-02-01

Although contamination of food can occur at any point from farm to table, restaurant food workers are a common source of foodborne illness. We describe the characteristics of restaurant-associated foodborne disease outbreaks and explore the role of food workers by analysing outbreaks associated with restaurants from 1998 to 2013 reported to the Centers for Disease Control and Prevention's Foodborne Disease Outbreak Surveillance System. We identified 9788 restaurant-associated outbreaks. The median annual number of outbreaks was 620 (interquartile range 618-629). In 3072 outbreaks with a single confirmed aetiology reported, norovirus caused the largest number of outbreaks (1425, 46%). Of outbreaks with a single food reported and a confirmed aetiology, fish (254 outbreaks, 34%) was most commonly implicated, and these outbreaks were commonly caused by scombroid toxin (219 outbreaks, 86% of fish outbreaks). Most outbreaks (79%) occurred at sit-down establishments. The most commonly reported contributing factors were those related to food handling and preparation practices in the restaurant (2955 outbreaks, 61%). Food workers contributed to 2415 (25%) outbreaks. Knowledge of the foods, aetiologies, and contributing factors that result in foodborne disease restaurant outbreaks can help guide efforts to prevent foodborne illness.

Kolkata Restaurant Problem as a Generalised El Farol Bar Problem

Science.gov (United States)

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.

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

OpenAIRE

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 ...

Cooking smoke and respiratory symptoms of restaurant workers in Thailand

OpenAIRE

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...

Inspection Frequency, Sociodemographic Factors, and Food Safety Violations in Chain and Nonchain Restaurants, Philadelphia, Pennsylvania, 2013-2014.

Science.gov (United States)

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.

Subjective evaluation of restaurant acoustics in a virtual sound environment

DEFF Research Database (Denmark)

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...

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

Directory of Open Access Journals (Sweden)

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.

Smoking reduced in urban restaurants: the effect of Beijing Smoking Control Regulation.

Science.gov (United States)

Xiao, Lin; Jiang, Yuan; Liu, Xiurong; Li, Yuqin; Gan, Quan; Liu, Fan

2017-03-01

To evaluate the effectiveness of Beijing Smoking Control Regulation, occurrence of smoking in restaurants was compared before and after the law took effect. A cohort study design was used in a randomly selected sample of 176 restaurants in two districts of Beijing. Undercover visits were paid by investigators to the same restaurants at lunch or dinner time 5 months before the law took effect and 1-month after. The occurrence of smoking and presence of no-smoking signs were observed. Much less smoking was observed (14.8%) in restaurants compared to that before the law took effect (40.3%). The drop in smoking occurrence was more evident in open dining areas (from 32.4% to 5.1%) compared to the men's restrooms of the restaurants (23.8% to 18.8%). No intervention from restaurant staff was observed whenever smoking occurred. Posting of no-smoking signage increased considerably after the law came into effect (from 52.6% to 82.4%), but very few no-smoking signs included the symptom hotline number (38.5%) or the amount of penalty (5.6%). The Beijing Smoking Control Regulation achieved one of its intended goals of reducing smoking occurrences in restaurants, but further effort of strengthening implementation is still needed and should focus on boosting compliance with no-smoking sign requirements, reducing smoking in restrooms of the restaurants and mobilising the restaurant staff to intervene in case of violations. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

Queue Management Practices of Quick ServiceRestaurants (QSR in Lipa City, Philippines

Directory of Open Access Journals (Sweden)

Leoven A. Austria

2015-12-01

Full Text Available –Problems regarding waiting line in quick service restaurants (QSR has been one of the main concerns of industries and scholars nowadays. It is because people today demand not only for qualityfood but also for speed. Quick service restaurant players explore on the approaches to optimize the efficiency of restaurant management. One important area that defines how well and efficient a fast food restaurant delivers its product and services to customers is its waiting line (queue management practices. The study was conducted at Lipa City, involving five popular quick service restaurants named by the researcher as QSR A, B, C, D, and E. It made used of 363customer respondents proportionally obtained from five restaurants.It intended to assess the extent of implementation of the queue management practices of the restaurants and the level of satisfaction of the customers in such practices in terms of customer arrival, waiting line and service facility. The findings revealed the queuing system used and the waiting line structured utilized by the restaurants. The extent of implementation of the queue management practices in the three areas mentioned of the five QSR’s was presented comparatively. Likewise, the level of customer’s satisfaction on the queue management practices was also determined. Significant difference in the extent of implementation and in the level of customer satisfaction were determined if the respondents were grouped according to restaurant’s profile. Recommendations in the improvement of queue were given based on the findings.

Designing an energy-efficient quick service restaurant

Energy Technology Data Exchange (ETDEWEB)

Young, R.; Spata, A.J.; Turnbull, P.; Allen, T.E.

1999-07-01

Food service operators typically focus on controlling labor and food costs in order to increase profits. Energy, which typically represents 2% to 6% of the total cost to operate, is often a lower priority due to the complexity of food service operations and the lack of practical information. However, in an increasing competitive market, operators are actively seeking opportunities to further reduce overhead, and energy represents a good candidate. This paper presents an overview of the design and application of energy-efficient technologies to a quick service restaurant (QSR) and the resulting energy savings. Included in the discussion are the relevance of energy efficiency in a QSR, the criteria for choosing appropriate energy-efficient technologies, the replication of results to other restaurants, and the performance of the individual energy-saving technologies. Three different techniques were used to estimate energy savings of the energy-efficient technologies, with results in the range of 12% to 18% savings in overall annual restaurant energy costs.

Customer responses to mandatory menu labeling at full-service restaurants.

Science.gov (United States)

Auchincloss, Amy H; Mallya, Giridhar G; Leonberg, Beth L; Ricchezza, Andrew; Glanz, Karen; Schwarz, Donald F

2013-12-01

In 2010, Philadelphia enacted a menu-labeling law requiring full-service restaurant chains to list values for calories, sodium, fat, and carbohydrates for each item on all printed menus. The goal of the study was to determine whether purchase decisions at full-service restaurants varied depending on the presence of labeling. In August 2011, this cross-sectional study collected 648 customer surveys and transaction receipts at seven restaurant outlets of one large full-service restaurant chain. Two outlets had menu labeling (case sites); five outlets did not (control sites). Outcomes included differences in calories and nutrients purchased and customers' reported use of nutrition information when ordering. Data were analyzed in 2012. Mean age was 37 years; 60% were female; 50% were black/African-American and reported incomes ≥$60,000. Customers purchased food with approximately 1600 kcal (food plus beverage, 1800 kcal); 3200 mg sodium; and 35 g saturated fat. After adjustment for confounders, customers at labeled restaurants purchased food with 151 fewer kilocalories (95% CI=-270, -33); 224 mg less sodium (95% CI=-457, +8); and 3.7 g less saturated fat (95% CI=-7.4, -0.1) compared to customers at unlabeled restaurants (or 155 less kilocalories from food plus beverage, 95% CI=-284, -27). Those reporting that nutrition information affected their order purchased 400 fewer food calories, 370 mg less sodium, and 10 g less saturated fat. Mandatory menu labeling was associated with better food choices among a segment of the public dining at full-service restaurants. Consumer education on the availability and use of nutrition information may extend the impact of menu labeling. © 2013 American Journal of Preventive Medicine Published by American Journal of Preventive Medicine All rights reserved.

Dangerous dining: health and safety in the New York City restaurant industry.

Science.gov (United States)

Jayaraman, Saru; Dropkin, Jonathan; Siby, Sekou; Alston, Laine Romero; Markowitz, Steven

2011-12-01

We characterized the health and safety conditions of New York City restaurant workers, a population comprising largely of immigrants and people of color. We conducted an anonymous questionnaire survey of 502 New York City restaurant workers, addressing working conditions, benefits, demographic factors, psychosocial exposures, and medical symptoms and conditions. Restaurant workers reported fast-paced, repetitive, and physically demanding jobs that sometimes involve chemical exposures. Despite their youth, they experience a high prevalence of musculoskeletal and traumatic injuries. Few receive job benefits despite significant symptoms. Job-related injuries are positively associated with practices that pose a danger to consumers. New York City restaurant workers have stressful jobs, experience significant injury, and illness but receive few job benefits. A healthier work organization and greater access to benefits for restaurant workers would improve their health and public health.

Understanding Key Determinants of Brand Loyalty in Full Service Restaurants in Uganda

Directory of Open Access Journals (Sweden)

Samson Omuudu OTENGEI

2014-12-01

Full Text Available The study investigates the key determinants of brand loyalty in full service restaurants in Uganda. The study used a quantitative research approach and adopted a cross sectional correlation survey design to test the study hypotheses. A total of 348 completed questionnaires collected from 116 restaurants were used in the analysis. To the best of our knowledge, this is the first study to propose a model that examines the key determinants of brand loyalty in full service restaurants in Uganda. The findings from the study revealed that dining experience and restaurant image were significant predictors of brand loyalty in full service restaurants in Uganda and customer satisfaction was not a significant predictor of guest loyalty. Despite its managerial implications, several limitations of the study call for further empirical enquiry.

Influence of season and type of restaurants on sashimi microbiota.

Science.gov (United States)

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.

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

Directory of Open Access Journals (Sweden)

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.

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

Science.gov (United States)

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...

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

Science.gov (United States)

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...

Assessment of the quality seen in a restaurant typical theme

Directory of Open Access Journals (Sweden)

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.

Penerapan Ornamen Sebagai Ciri Budaya Tionghoa pada Chinese Restaurant di Jakarta

Directory of Open Access Journals (Sweden)

Polniwati Salim

2015-10-01

Full Text Available Chinese restaurants are obviously connected to Chinese culture for it holds a great importance and is even the core point of creating art. The art would be based upon the aesthetic contents which contain symbolic meaning in Chinese philosophy. In a typical chinese restaurant the connection between tradition and art is represented in the form of ornaments that acts functionally and has specific unique characteristics. This study was conducted by qualitative method with survey, interview, and documentation of the ornaments in chinese restaurant. This study aims to introduce and enrich the knowledge, as the ornaments stand for showing the identity of chinese culture in chinese restaurant. The aesthetical theory about the art of design and the implementation of chinese ornaments took part in the study as well. Result of the study shows that the chinese restaurant observed has implemented the interior and applied the ornaments well in showing chinese identity. Besides, the materials used for furniture and interior elements have given the nuances of Chinese culture. Study concludes that the aesthetic atmosphere of the interior of Dian Xiao Er Restaurant is calm, peaceful, and relaxing like sitting in a modest diner. The dynamics that was created is something impressed repetitive yet not boring 

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

DEFF Research Database (Denmark)

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....

Determinants of customer satisfaction in a restaurant setting. 

OpenAIRE

Pomahacová, Tereza

2017-01-01

The goal of every successful business should be to satisfy customers, and restaurants are no exception. However, to satisfy customers in the restaurant setting, it is necessary to know the determinants of their satisfaction. Prior research has examined these determinants, the results are sometimes conflicting or indicate that there are also other factors, yet to be discovered. Therefore, the aim of this Master's thesis is to examine the determinants of customer satisfaction in the restaurant ...

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

OpenAIRE

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...

SMOKING / NON-SMOKING IN THE CERN RESTAURANTS AND CAFETERIAS

CERN Document Server

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 ...

Restaurant employment before and after the New York City Smoke-Free Air Act.

Science.gov (United States)

Hyland, A; Cummings, K M

1999-01-01

The purpose of this study was to observe trends in the number of restaurants and restaurant employees two years before and two years after the New York City Smoke-Free Air Act took effect in April, 1995. Between April 1993 and April 1997, New York City added 19,347 new restaurant jobs (18% increase) while the rest of the state outside the immediate metropolitan area added 7,423 new jobs (5% increase). The rate of growth in the number of restaurants was comparable among New York City, neighboring counties, and the rest of the state. The data suggest that the New York City Smoke-Free Air Act did not result in job losses for the city's restaurant industry.

Availability of point-of-purchase nutrition information at a fast-food restaurant.

Science.gov (United States)

Wootan, Margo G; Osborn, Melissa; Malloy, Claudia J

2006-12-01

Given the link between eating out, poor diets, and obesity, we assessed the availability of point-of-purchase nutrition information at the largest fast-food restaurant in the U.S., McDonald's. In August 2004, we visited 29 of 33 (88%) of the McDonald's outlets in Washington, DC and visually inspected the premises, as well as asked cashiers or restaurant managers whether they had nutrition information available in the restaurant. In Washington, DC, 59% of McDonald's outlets provided in-store nutrition information for the majority of their standard menu items. In 62% of the restaurants, it was necessary to ask two or more employees in order to obtain a copy of that information. We found that even at the largest chain restaurant in the country, nutrition information at the point of decision-making is often difficult to find or completely absent.

[A survey on the contents of nutrient and nutrition in the orderings of customers when eating at three restaurants in Beijing].

Science.gov (United States)

Liang, Baojing; Zhao, Nanxi; Li, Liming; Lyu, Jun

2016-04-01

To study the median nutrient content of customers' ordering in the restaurants in Beijing. The median contents of nutrients regarding ordering/per person from the customers were estimated, via combining the nutrient content of menu offering. Data, based on all weights of ingredients and Chinese food composition with all the ordered records from customers, was collected within a set period of time, from 2011 to 2013. Nutrition status was then estimated, under the Nutrient-Rich Foods (NRF). The median energy intake reached 4 973.9 (P25-P75: 3 575.6-6 971.0) kJ and 88.2% of the tables were exceeding the recommended energy limits, respectively, with 3 347.2 kJ for lunch and 2 510.4 kJ for dinner. Data was gathered from three restaurants in Beijing. In all the three restaurants, the median nutrient contents appeared 70% outnumbered the daily value of fat and cholesterol. The median sodium contents (87.9%) were also over the standard set for sodium adequate intake. In addition, the median nutrition on fibers, calcium, vitamin A, vitamin C and vitamin E were far below the recommended nutritional intakes (RNI), in the ordering. For NRF9.3, the Wenzhou restaurant showed the highest score (5.50) but the restaurant in Yunnan appeared the lowest (2.26), with difference statistically significant (P<0.001). Eating-out habit ended in taking low nutrition with higher limited nutrients, but with low recommended nutrients, when compared to the recommended Chinese Dietary Reference Intake.

[A survey on the sodium content of customers' orderings at three restaurants in Beijing].

Science.gov (United States)

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

Consumer Estimation of Recommended and Actual Calories at Fast Food Restaurants

OpenAIRE

Elbel, Brian

2011-01-01

Recently, localities across the United States have passed laws requiring the mandatory labeling of calories in all chain restaurants, including fast food restaurants. This policy is set to be implemented at the federal level. Early studies have found these policies to be at best minimally effective in altering food choice at a population level. This paper uses receipt and survey data collected from consumers outside fast food restaurants in low-income communities in New York City (NYC) (which...

Marketing franchisingového řetězce Švejk restaurant

OpenAIRE

Sochor, Radovan

2012-01-01

This bachelor thesis deals with marketing franchising chain Švejk restaurant. The aim of this work is to analyze the concept of Švejk restaurant from a theoretical and practical perspective. The first chapter covers the general knowledge about franchising. The second chapter focuses on the basic theoretical knowledge of marketing. The third chapter describes the basic characteristics of the concept Švejk restaurant. The fourth chapter deals with the concept of marketing activities. The fifth ...

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

Science.gov (United States)

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…

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

Science.gov (United States)

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.

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

Science.gov (United States)

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.

Marketing nutrition in restaurants: a survey of current practices and attitudes.

Science.gov (United States)

Sneed, J; Burkhalter, J P

1991-04-01

This study sought to determine attitudes toward nutrition, nutrition marketing practices, the relationship between attitudes toward nutrition and nutrition marketing practices, and nutrition training practices in restaurants. A written questionnaire was mailed to 200 research and development (R & D) directors in restaurant companies included in Restaurants & Institutions' list of top 400 foodservice organizations ranked by sales. Seventy (35%) responded. Most R & D directors did not think they were responsible for improving the health of their consumers. A positive relationship existed between attitudes toward nutrition and nutrition marketing practices (P = .013). Forty-four reported that they marketed nutrition and planned to add nutritious menu items in the future. Forty-six reported that nutritious meal options represented 0 to 10% of total sales. Nutrition information was provided to consumers by 27 restaurant companies but such information often had to be requested. The American Heart Association was a popular source of nutrition and menu-planning information. Twelve companies employed a registered dietitian, and 14 used registered dietitians as consultants. Nutrition-related training for restaurant employees was limited. These findings indicate that dietitians have opportunities to market their skills in developing nutritious menu items and providing staff training. Also, dietitians should encourage consumers (especially those with special dietary needs) to let restaurant managers know their menu and nutrition information needs.

Restaurant Market in Kazakhstan: A Portrait in Comparison with the US Market

Directory of Open Access Journals (Sweden)

Farida Yerdavletova

2014-09-01

Full Text Available Market for restaurant services is one of the leading providers in terms of employment, scope of provided services and impact on the quality of life. At the same time, it remains as one of the closed and unexplored markets in terms of analysis of its problems and emerging trends. The aim of this article is a comprehensive analysis of industries in Kazakhstan by comparing it to the US market of restaurant industry. Furthermore, to improve management efficiency in restaurants, a research was conducted on behavioral differences of customers and level of management in restaurant industry, giving few recommendations on the use of management models.

LIMITED RESTAURANT SERVICE: EASTER WEEK-END

CERN Multimedia

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.

Structural constraints on organizational and interorganizational learning in the restaurant sector

DEFF Research Database (Denmark)

Hjalager, Anne Mette

1998-01-01

Examines the rates of mortality, survival, and entrepreneurship in the Danish restaurant sector, and demonstrates a considerable turbulence in the sector over the period 1980-1993. Opportunities for organizational learning are enhanced by size as well as age. However, surprisingly, survival...... is not clearly related to managerial capacity, nor is affiliation with other restaurants an important factor for survival. The study indicates that learning in restaurants is decisively embedded in processes and technologies rather than in relations between human beings....

Une restauration « spectaculaire »

Directory of Open Access Journals (Sweden)

Muriel Verbeeck-Boutin

2010-04-01

Full Text Available Cet article replace dans le contexte d’une époque la restauration d’une Vierge à l’enfant par Joseph Van der Veken. Documentée par le commanditaire, l’intervention ne répondit pas à son attente et déboucha sur une dérestauration. Ce fait, loin d’être anecdotique, témoigne d’une mutation des mentalités et des sensibilités dans la première moitié du vingtième siècle, et de l’émergence d’une nouvelle conception de la restauration.This article replaces the restoration of a Madonna and Child by Joseph Van der Vecken within the context of a period.Documented by the patron, the intervention did not meet his expectations and resulted in a de-restoration. This fact, far from being anecdotic, is proof of the change in mentalities and sensitivities in the first half of the twentieth century and of the emergence of a new concept of restoration

LIMITED RESTAURANT SERVICE : ASCENSION AND WHITSUNTIDE WEEKENDS

CERN Multimedia

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

The Methanizer : A Small Scale Biogas Reactor for a Restaurant

NARCIS (Netherlands)

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

Mechanism of Food Ordering in A Restaurant Using Android Technology

Science.gov (United States)

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.

Service design for Chinese restaurant management in Finland

OpenAIRE

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...

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

Directory of Open Access Journals (Sweden)

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

Sodium monitoring in commercially processed and restaurant foods.

Science.gov (United States)

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

Occupational Noise Exposure of Employees at Locally-Owned Restaurants in a College Town.

Science.gov (United States)

Green, Deirdre R; Anthony, T Renée

2015-01-01

While many restaurant employees work in loud environments, in both dining and food preparation areas, little is known about worker exposures to noise. The risk of hearing loss to millions of food service workers around the country is unknown. This study evaluated full-shift noise exposure to workers at six locally-owned restaurants to examine risk factors associated with noise exposures during the day shift. Participants included cooks, counter attendants, bartenders, and waiters at full-service restaurants with bar service and at limited-service restaurants that provided counter service only. Assessments were made on weekdays and weekends, both during the summer and the fall (with a local university in session) to examine whether the time of week or year affects noise exposures to this population in a college town. In addition, the relationships between noise exposures and the type of restaurant and job classification were assessed. One-hundred eighty full-shift time-weighted average (TWA) exposures were assessed, using both Occupational Safety and Health Administration (OSHA) and National Institute for Occupational Safety and Health (NIOSH) criteria. No TWA measurements exceeded the 90 dBA OSHA 8 hr permissible exposure limit, although six projected TWAs exceeded the 85 dBA OSHA hearing conservation action limit. Using NIOSH criteria, TWAs ranged from 69-90 dBA with a mean of 80 dBA (SD = 4 dBA). Nearly 8% (14) of the exposures exceeded the NIOSH 8-hr 85 dBA. Full-shift exposures were larger for all workers in full-service restaurants (p restaurant type. The fall semester (p = 0.003) and weekend (p = 0.048) exposures were louder than summer and weekdays. Multiple linear regression analysis suggested that the combination of restaurant type, job classification, and season had a significant effect on restaurant worker noise exposures (p restaurant type, job classification, time of week, and season significantly affected the noise exposures for day

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

OpenAIRE

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...

Frequency of Inadequate Chicken Cross-Contamination Prevention and Cooking Practices in Restaurants

OpenAIRE

Brown, Laura Green; Khargonekar, Shivangi; Bushnell, Lisa

2013-01-01

This study was conducted by the Environmental Health Specialists Network (EHS-Net) of the Centers for Disease Control and Prevention. The purpose was to examine restaurant chicken preparation and cooking practices and kitchen managers’ food safety knowledge concerning chicken. EHS-Net members interviewed managers about chicken preparation practices in 448 restaurants. The study revealed that many restaurants were not following U.S. Food and Drug Administration Food Code guidance concerning cr...

Reducing heavy alcohol consumption in young restaurant workers.

Science.gov (United States)

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.

Sisters in Restaurant Success: A history of The Maramor, Mary Love's Tea Room

OpenAIRE

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.

Customer Awareness and Behavior Intention Towards the Use of Halal Logo on Restaurants

Directory of Open Access Journals (Sweden)

Sabainah Bachok

2011-09-01

Full Text Available The trend of eating out leads the food service industry to the needs of managing customers and making sure that all their needs and preferences can be fulfilled. The certification and recognition of establishment also becomes the in thing in hospitality industry, which includes the certification of halal, HACCP, and ISO. Establishment with certification is useful as a marketing strategy to attract more customers. This study discusses the level of customer awareness of towards the halal logo used in some restaurants which is carried out to give evidence to restaurant operators regarding the importance of attaching the genuine halal logo in their restaurant. From the findings, it is showed that customers are do aware of the use of halal logo on restaurants. It is also a factor in choosing a restaurant. It is concluded that halal logo is one of the main factors for customers in choosing restaurants which in return can be a main strategy to attract and retain more customers in the future, not only for the local customer but also to foreigners.

Store and Restaurant Advertising and Health of Public Housing Residents

Science.gov (United States)

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,…

Alcohol Service Practices: A Survey of Bar and Restaurant Managers

Science.gov (United States)

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…

Correlates of Sugar-Sweetened Beverages Purchased for Children at Fast-Food Restaurants.

Science.gov (United States)

Cantor, Jonathan; Breck, Andrew; Elbel, Brian

2016-11-01

To determine consumer and fast-food purchase characteristics associated with the purchase of a sugar-sweetened beverage, as well as calories and grams of sugar, for children at a fast-food restaurant. We completed cross-sectional analyses of fast-food restaurant receipts and point-of-purchase surveys (n = 483) collected during 2013 and 2014 in New York City and Newark and Jersey City, New Jersey. Caregivers purchased beverages for half of all children in our sample. Approximately 60% of these beverages were sugar-sweetened beverages. Fast-food meals with sugar-sweetened beverages had, on average, 179 more calories than meals with non-sugar-sweetened beverages. Being an adolescent or male, having a caregiver with a high school degree or less, having a caregiver who saw the posted calorie information, ordering a combination meal, and eating the meal in the restaurant were associated with ordering a sugar-sweetened beverage. Purchases that included a combination meal or were consumed in the restaurant included more beverage grams of sugar and calories. Characteristics of fast-food purchases appear to have the largest and most important association to beverage calories for children at fast-food restaurants. Targeting fast-food restaurants, particularly combination meals, may improve childhood obesity rates.

Added sugars in kids' meals from chain restaurants

OpenAIRE

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...

Sisters in Restaurant Success: A history of The Maramor, Mary Love's Tea Room

Directory of Open Access Journals (Sweden)

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.

[To smoke or not to smoke, in restaurants, hotels, and bars].

Science.gov (United States)

López-Antuñano, Francisco Javier; Tovar-Guzmán, Victor José

2002-01-01

A MEDLINE search was conducted to identify relevant references, to review the information on adverse effects of tobacco smoking and environmental tobacco smoke (ETS). Occupational exposure to ETS causes significant damages to food industry workers. High levels of mutagenic substances have been demonstrated in restaurant air as well as in the urine samples from those workers. Exposition to 3-aminophenyl, a hemoglobin-associated carcinogen. The best way to protect these workers is the reduction of tobacco smoking in restaurants, hotels, bars and taverns. In restaurant workers, ETS attributable risk for lung cancer is evident.

INVESTIGATING THE PERCEIVED SERVICE QUALITY IN CROATIAN RESTAURANT INDUSTRY USING DINESERV MODEL

OpenAIRE

SUZANA MARKOVIC; SANJA RASPOR

2010-01-01

The purpose of this study is to assess perceptions of restaurant customers and to determine the factor structure of perceived restaurant service quality. A modified DINESERV model was applied. The model was tested on the sample of 32 restaurants on the Opatija Riviera (Croatia), resulting with 156 usable questionnaires on which statistical analysis was performed. Results suggest a rather high perceived service quality, explained with two main dimensions, namely “overall dining experience” and...

Barriers and facilitators of consumer use of nutrition labels at sit-down restaurant chains.

Science.gov (United States)

Auchincloss, Amy H; Young, Candace; Davis, Andrea L; Wasson, Sara; Chilton, Mariana; Karamanian, Vanesa

2013-12-01

Numerous localities have mandated that chain restaurants post nutrition information at the point of purchase. However, some studies suggest that consumers are not highly responsive to menu labelling. The present qualitative study explored influences on full-service restaurant customers’ noticing and using menu labelling. Five focus groups were conducted with thirty-six consumers. A semi-structured script elicited barriers and facilitators to using nutrition information by showing excerpts of real menus from full-service chain restaurants. Participants were recruited from a full-service restaurant chain in Philadelphia, Pennsylvania, USA, in September 2011. Focus group participants were mostly female, African American, with incomes restaurants: nutrition knowledge, menu design and display, and normative attitudes and behaviours. Barriers to using labels were low prior knowledge of nutrition; displaying nutrition information using codes; low expectations of the nutritional quality of restaurant food; and restaurant discounts, promotions and social influences that overwhelmed interest in nutrition and reinforced disinterest in nutrition. Facilitators were higher prior knowledge of recommended daily intake; spending time reading the menu; having strong prior interest in nutrition/healthy eating; and being with people who reinforced dietary priorities. Menu labelling use may increase if consumers learn a few key recommended dietary reference values, understand basic energy intake/expenditure scenarios and if chain restaurants present nutrition information in a user-friendly way and promote healthier items.

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

Science.gov (United States)

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).

Case study of restaurant successfully designed, constructed, and operated for excellent dining acoustics

Science.gov (United States)

Bollard, Paul; Des Jardins, Stephen

2005-09-01

Prior to the construction of La Provence Restaurant in Roseville, California in 2004, the owner, Stephen Des Jardins, traveled with his cook, architect, and engineer to the Provence Region of France to study the cuisine, architecture, and acoustics of the local restaurants. This information was incorporated into the design, construction, and operation of his restaurant, with acoustical design assistance provided by the author, Paul Bollard. The result of the owner's painstaking attention to detail is a restaurant which has received very positive reviews for its architecture, quality of food, service, and acoustic ambience. This paper documents the measures included in the construction of the restaurant to ensure that the building acoustics enhance the dining experience, rather than detract from it. Photographs of acoustic treatments are included, as are reverberation time (RT60) test results and ambient noise level measurement results.

Comparison of the nutrient content of children's menu items at US restaurant chains, 2010-2014.

Science.gov (United States)

Deierlein, Andrea L; Peat, Kay; Claudio, Luz

2015-08-15

To determine changes in the nutritional content of children's menu items at U.S. restaurant chains between 2010 and 2014. The sample consisted of 13 sit down and 16 fast-food restaurant chains ranked within the top 50 US chains in 2009. Nutritional information was accessed in June-July 2010 and 2014. Descriptive statistics were calculated for nutrient content of main dishes and side dishes, as well as for those items that were added, removed, or unchanged during the study period. Nutrient content of main dishes did not change significantly between 2010 and 2014. Approximately one-third of main dishes at fast-food restaurant chains and half of main dishes at sit down restaurant chains exceeded the 2010 Dietary Guidelines for Americans recommended levels for sodium, fat, and saturated fat in 2014. Improvements in nutrient content were observed for side dishes. At sit down restaurant chains, added side dishes contained over 50% less calories, fat, saturated fat, and sodium, and were more likely to contain fruits/vegetables compared to removed sides (p restaurant chains contained less saturated fat (p restaurant industry and policy makers to improve the nutritional content of children's menu items at restaurant chains to align with the Dietary Guidelines for Americans. Additional efforts are necessary to help parents and children make informed choices when ordering at restaurant chains.

Work on the extension of Restaurant No. 1

CERN Multimedia

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.

CERN restaurant opening times during the Easter weekend

CERN Multimedia

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.

CERN restaurant opening times during the Easter weekend

CERN Multimedia

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.

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

Science.gov (United States)

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…

Women entrepreneurs in the Bangladeshi restaurant business.

Science.gov (United States)

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.

Energy conservation awareness and practice in restaurants of Hennepin County, Minnesota.

Science.gov (United States)

Brondum, Jack; Palchick, Susan

2012-12-01

Greenhouse gases result mainly from the combustion of fossil fuels in energy use. Restaurants use large amounts of energy in their operation but systematically gathered information about such use is lacking. Hennepin County Human Services and Public Health Department surveyed owners of licensed restaurants to assess their energy use and awareness of energy conservation measures. Of 434 owners surveyed, 276 (63.6%) returned completed surveys. Responses indicated that large pluralities or majorities of restaurant owners often were aware of energy-efficient methods of operation and the means to achieve greater efficiency but used such means much less frequently. For example, 57% of respondents were familiar with the U.S. Environmental Protection Agency's Energy Star program, but only 33% of this group actually used Energy Star appliances. Given the gap between awareness and practice, opportunities for consultation and outreach to restaurant owners about energy-efficient business operation are manifold.

Out to eat: the emergence and evolution of the restaurant in nineteenth-century New York City.

Science.gov (United States)

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.

Poor nutrition on the menu: children's meals at America's top chain restaurants.

Science.gov (United States)

Batada, Ameena; Bruening, Meg; Marchlewicz, Elizabeth H; Story, Mary; Wootan, Margo G

2012-06-01

We evaluated the nutritional quality of children's meals at chain restaurants, because children obtain about a third of their daily calories from away-from-home foods and studies show that restaurant foods are often higher in calories and lower in nutritional value than foods prepared at home. We assessed the nutritional quality of children's meals at the 50 largest U.S. restaurant chains by visiting each chain's web site or calling the company. Eighteen of the chains did not have children's meals and 10 did not provide adequate nutrition information to be included in the study. The nutritional quality of each meal combination was evaluated against a set of nutrition standards based on key nutrition recommendations in the Dietary Guidelines for Americans. Of the 22 restaurants that had children's menus and available nutrition information, 99% of 1662 children's meal combinations were of poor nutritional quality. Restaurants should support healthier choices for children by reformulating existing menu items and adding new healthier items, posting calories on menus, and setting nutrition standards for marketing to children.

African Americans’ Access to Healthy Food Options in South Los Angeles Restaurants

Science.gov (United States)

Lewis, LaVonna Blair; Sloane, David C.; Nascimento, Lori Miller; Diamant, Allison L.; Guinyard, Joyce Jones; Yancey, Antronette K.; Flynn, Gwendolyn

2005-01-01

Objectives. We examined availability and food options at restaurants in less affluent (target area) and more affluent (comparison area) areas of Los Angeles County to compare residents’ access to healthy meals prepared and purchased away from home. We also considered environmental prompts that encourage the purchase of various foods. Methods. We designed an instrument to assess the availability, quality, and preparation of food in restaurants. We also assessed advertisements and promotions, cleanliness, and service for each restaurant. We assessed 659 restaurants: 348 in the target area and 311 in the comparison area. Results. The nutritional resource environment in our target area makes it challenging for residents to eat healthy away from home. Poorer neighborhoods with a higher proportion of African American residents have fewer healthy options available, both in food selections and in food preparation; restaurants in these neighborhoods heavily promote unhealthy food options to residents. Conclusions. Environment is important in understanding health status: support for the healthy lifestyle associated with lower risks for disease is difficult in poorer communities with a higher proportion of African American residents. PMID:15798128

The role of tax audit as a component of restaurants` financial state audit

Directory of Open Access Journals (Sweden)

T.M. Omelianchuk

2015-06-01

Full Text Available The necessity of tax audit in the process of audit the financial state the enterprises of restaurant economy arises through accumulation in the balance sheet information about the state of fiscal discipline in such forms like the debt on payment taxes, fees and other payments to the budget. In connection with the widespread scientific pluralism views, the purpose of the article is an analysis the role of the tax audit of the company in restaurant facilities today. Dialectical method of cognition of the essence of the tax audit and methods of comparison, generalization, systematization and synthesis of the study of the peculiarities of tax audit of the company in restaurant facilities were used for achievement the purpose of research. Discovered the features of realization the tax audit оn the company of the restaurant facilities. Studied the state the market development of the external audit of taxes and tax audit in Ukraine. Have been identified the features of the system of taxation of business entities in the restaurant industry. The scope of results’ application are the participants’ assessment of the financial state and fiscal capacity of the enterprise restaurant economy.

The Effect of Quality Attributes on Visiting Consumers’ Patronage Intentions of Green Restaurants

Directory of Open Access Journals (Sweden)

Yi Shan Yu

2018-04-01

Full Text Available Green consumption has become increasingly popular. More and more green restaurants are entering the market. The development of mobile Internet and the application of location-based services leads customers to easily visit several restaurants before making choice. Retaining a visiting customer is very important to green restaurants in the mobile Internet era. This paper develops a theoretical model to explore how the food-related, service-related and ambiance-related attributes of green restaurants influence the confirmation of expectations regarding restaurant quality and subsequent patronage intentions of visiting consumers in the context of location-based recommendations. The theoretical model is tested using the partial least squares method. The results show that the confirmation of expectations of food quality is determined by food presentation, variety and freshness; the confirmation of expectations of service quality is determined by employees and service; and the confirmation of expectations of ambiance quality is determined by cleanliness, design and décor, in terms of a positive effect on the patronage intention of visiting consumers of green restaurants making use of location-based recommendations. Finally, theoretical and practical implications are discussed.

An analysis of online reviews of upscale Iberian restaurants

Directory of Open Access Journals (Sweden)

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.

[Pollution Characteristics of Aldehydes and Ketones Compounds in the Exhaust of Beijing Typical Restaurants].

Science.gov (United States)

Cheng, Jing-chen; Cui, Tong; He, Wan-qing; Nie, Lei; Wang, Jun-ling; Pan, Tao

2015-08-01

Aldehydes and ketones compounds, as one of the components in the exhaust of restaurants, are a class of volatile organic compounds (VOCs) with strong chemical reactivity. However, there is no systematic study on aldehydes and ketones compounds in the exhaust of restaurants. To further clarify the food source emission levels of aldehydes and ketones compounds and controlling measures, to access city group catering VOCs emissions control decision-making basis, this study selected 8 Beijing restaurants with different types. The aldehydes and ketones compounds were sampled using DNPH-silica tube, and then ultra performance liquid chromatography was used for quantitative measurement. The aldehydes and ketones concentrations of reference volume condition from 8 restaurants in descending order were Roasted Duck restaurant, Chinese Style Barbecue, Home Dishes, Western Fast-food, School Canteen, Chinese Style Fast-food, Sichuan Cuisine, Huaiyang Cuisine. The results showed that the range of aldehydes and ketones compounds (C1-C9) concentrations of reference volume condition in the exhaust of restaurants was 115.47-1035.99 microg x m(-3). The composition of aldehydes and ketones compounds in the exhaust of sampled restaurants was obviously different. The percentages of C1-C3 were above 40% in the exhaust from Chinese style restaurants. Fast food might emit more C4-C9 aldehydes and ketones compounds. From the current situation of existing aldehydes and ketones compounds control, the removal efficiency of high voltage electrostatic purifiers widely used in Beijing is limited.

Development and Reliability Testing of a Fast-Food Restaurant Observation Form.

Science.gov (United States)

Rimkus, Leah; Ohri-Vachaspati, Punam; Powell, Lisa M; Zenk, Shannon N; Quinn, Christopher M; Barker, Dianne C; Pugach, Oksana; Resnick, Elissa A; Chaloupka, Frank J

2015-01-01

To develop a reliable observational data collection instrument to measure characteristics of the fast-food restaurant environment likely to influence consumer behaviors, including product availability, pricing, and promotion. The study used observational data collection. Restaurants were in the Chicago Metropolitan Statistical Area. A total of 131 chain fast-food restaurant outlets were included. Interrater reliability was measured for product availability, pricing, and promotion measures on a fast-food restaurant observational data collection instrument. Analysis was done with Cohen's κ coefficient and proportion of overall agreement for categorical variables and intraclass correlation coefficient (ICC) for continuous variables. Interrater reliability, as measured by average κ coefficient, was .79 for menu characteristics, .84 for kids' menu characteristics, .92 for food availability and sizes, .85 for beverage availability and sizes, .78 for measures on the availability of nutrition information,.75 for characteristics of exterior advertisements, and .62 and .90 for exterior and interior characteristics measures, respectively. For continuous measures, average ICC was .88 for food pricing measures, .83 for beverage prices, and .65 for counts of exterior advertisements. Over 85% of measures demonstrated substantial or almost perfect agreement. Although some measures required revision or protocol clarification, results from this study suggest that the instrument may be used to reliably measure the fast-food restaurant environment.

Making Restaurant No. 1 greener

CERN Multimedia

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.

Hospitalizations among employees in the Danish hotel and restaurant industry.

Science.gov (United States)

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.

Relationships among grocery nutrition label users and consumers' attitudes and behavior toward restaurant menu labeling.

Science.gov (United States)

Roseman, Mary G; Mathe-Soulek, Kimberly; Higgins, Joseph A

2013-12-01

In the United States (US), based on the 2010 Affordable Care Act, restaurant chains and similar retail food establishments with 20 or more locations are required to begin implementing calorie information on their menus. As enacting of the law begins, it is important to understand its potential for improving consumers' healthful behaviors. Therefore, the objective of this study was to explore relationships among users of grocery nutrition labels and attitudes toward restaurant menu labeling, along with the caloric content of their restaurant menu selection. Study participants were surveyed and then provided identical mock restaurant menus with or without calories. Results found that participants who used grocery nutrition labels and believed they would make healthy menu selections with nutrition labels on restaurant menus made healthier menu selections, regardless of whether the menu displayed calories or not. Consumers' nutrition knowledge and behaviors gained from using grocery nutrition labels and consumers' desire for restaurants to provide nutrition menu labels have a positive effect on their choosing healthful restaurant menu items. Copyright © 2013 Elsevier Ltd. All rights reserved.

Restaurant Market in Kazakhstan: A Portrait in Comparison with the US Market

OpenAIRE

Yerdavletova, Farida; Mukhambetov, Temirkhan

2014-01-01

Market for restaurant services is one of the leading providers in terms of employment, scope of provided services and impact on the quality of life. At the same time, it remains as one of the closed and unexplored markets in terms of analysis of its problems and emerging trends. The aim of this article is a comprehensive analysis of industries in Kazakhstan by comparing it to the US market of restaurant industry. Furthermore, to improve management efficiency in restaurants, a research was con...

The Effect of Fast Food Restaurants on Obesity

OpenAIRE

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...

CERN restaurant opening times during the Easter weekend

CERN Multimedia

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.  

Corporate social responsibility approaches and implementation in selected fast food restaurants

Directory of Open Access Journals (Sweden)

Emma E. Montalbo

2015-08-01

Full Text Available This study sought to determine Corporate Social Responsibility approaches and implementation in Fast Food Restaurants in Batangas City, Philippines. The researchers employed a descriptive design and quantitative method in the analysis of data with the questionnaire as the main instrument. Five (5 restaurant- participants were purposively chosen from the total population of 15. Results showed that CSR related mission/vision is clearly not embedded in the institutional websites of fast food restaurants while personal relation/social proximity approach is highly evident. Also, factors in the implementation of corporate social responsibility in relation to philanthropic behavior, shows a significant behavioral change from the statistical result such as moderately evident. CSR approaches and implementation are highly evident that clearly proves the responsible behavior of local fast food restaurants. Institutional integration of CSR in the company’s mission/vision statements, structure, decisions, activities, communication, practices stated appears to be beneficial in light of new corporate-state-market-society relationship.

Restaurants as Learning Organizations: A Multiple-Site Case Study of U.S. Non-Chain Restaurants

Science.gov (United States)

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…

Sustainable restaurants: A research agenda

African Journals Online (AJOL)

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.

Marketing fast food: impact of fast food restaurants in children's hospitals.

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Sahud, Hannah B; Binns, Helen J; Meadow, William L; Tanz, Robert R

2006-12-01

The objectives of this study were (1) to determine fast food restaurant prevalence in hospitals with pediatric residencies and (2) to evaluate how hospital environment affects purchase and perception of fast food. We first surveyed pediatric residency programs regarding fast food restaurants in their hospitals to determine the prevalence of fast food restaurants in these hospitals. We then surveyed adults with children after pediatric outpatient visits at 3 hospitals: hospital M with an on-site McDonald's restaurant, hospital R without McDonald's on site but with McDonald's branding, and hospital X with neither on-site McDonald's nor branding. We sought to determine attitudes toward, consumption of, and influences on purchase of fast food and McDonald's food. Fifty-nine of 200 hospitals with pediatric residencies had fast food restaurants. A total of 386 outpatient surveys were analyzed. Fast food consumption on the survey day was most common among hospital M respondents (56%; hospital R: 29%; hospital X: 33%), as was the purchase of McDonald's food (hospital M: 53%; hospital R: 14%; hospital X: 22%). McDonald's accounted for 95% of fast food consumed by hospital M respondents, and 83% of them bought their food at the on-site McDonald's. Using logistic regression analysis, hospital M respondents were 4 times more likely than respondents at the other hospitals to have purchased McDonald's food on the survey day. Visitors to hospitals M and R were more likely than those at hospital X to believe that McDonald's supported the hospital financially. Respondents at hospital M rated McDonald's food healthier than did respondents at the other hospitals. Fast food restaurants are fairly common in hospitals that sponsor pediatric residency programs. A McDonald's restaurant in a children's hospital was associated with significantly increased purchase of McDonald's food by outpatients, belief that the McDonald's Corporation supported the hospital financially, and higher rating

Restauration et non-restauration en art contemporain 2,

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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...

Critical Success Factors for Franchised Restaurants Entering the Kenyan Market

OpenAIRE

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...

The feasibility of Chinese restaurant chains’ internationalization: a study on United Kingdom market

OpenAIRE

ZHU, TONG

2014-01-01

Chinese food chain companies have strong desires in participating in the outward FDI trend and competing in an international market. However, few brands have succeeded in operating Chinese food chain restaurants worldwide. Blank of pioneers leaves the question whether Chinese restaurant chains could succeed in internationalization or not. This dissertation aims to answer the question ‘How feasible is Chinese restaurant chain industry’s internationalization’. 3 research questions are raised fo...

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

OpenAIRE

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...

Health Implications of Adults' Eating at and Living near Fast Food or Quick Service Restaurants.

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Jiao, J; Moudon, A V; Kim, S Y; Hurvitz, P M; Drewnowski, A

2015-07-20

This paper examined whether the reported health impacts of frequent eating at a fast food or quick service restaurant on health were related to having such a restaurant near home. Logistic regressions estimated associations between frequent fast food or quick service restaurant use and health status, being overweight or obese, having a cardiovascular disease or diabetes, as binary health outcomes. In all, 2001 participants in the 2008-2009 Seattle Obesity Study survey were included in the analyses. Results showed eating ⩾2 times a week at a fast food or quick service restaurant was associated with perceived poor health status, overweight and obese. However, living close to such restaurants was not related to negative health outcomes. Frequent eating at a fast food or quick service restaurant was associated with perceived poor health status and higher body mass index, but living close to such facilities was not.

Energy contribution of sugar-sweetened beverage refills at fast-food restaurants.

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Breck, Andrew; Cantor, Jonathan H; Elbel, Brian

2017-09-01

To identify demographic and consumer characteristics associated with refilling a soft drink at fast-food restaurants and the estimated energy content and volume of those refills. Logistic and linear regression with cross-sectional survey data. Data include fast-food restaurant receipts and consumer surveys collected from restaurants in New York City (all boroughs except Staten Island), and Newark and Jersey City, New Jersey, during 2013 and 2014. Fast-food restaurant customers (n 11795) from ninety-eight restaurants. Thirty per cent of fast-food customers ordered a refillable soft drink. Nine per cent of fast-food customers with a refillable soft drink reported refilling their beverage (3 % of entire sample). Odds of having a beverage refill were higher among respondents with a refillable soft drink at restaurants with a self-serve refill kiosk (adjusted OR (aOR)=7·37, Prestaurant (aOR=4·45, P<0·001). KFC (aOR=2·18, P<0·001) and Wendy's (aOR=0·41, P<0·001) customers had higher and lower odds, respectively, of obtaining a refill, compared with Burger King customers. Respondents from New Jersey (aOR=1·47, P<0·001) also had higher odds of refilling their beverage than New York City customers. Customers who got a refill obtained on average 29 more 'beverage ounces' (858 ml) and 250 more 'beverage calories' (1046 kJ) than customers who did not get a refill. Refilling a beverage was associated with having obtained more beverage calories and beverage ounces. Environmental cues, such as the placement and availability of self-serve beverage refills, may influence consumer beverage choice.

FOOD SECURITY, NUTRITION AND SUSTAINABILITY AT RESTAURANT UNIVERSITY

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Thainara Araujo Franklin

2016-06-01

Full Text Available Healthy eating is one of the factors that may influence the establishment of the health of an individual and the health quality of food consumed. Faced with the daily rush, with long days of activities, a large number of the population uses University restaurants for food. Thus, these sites should pay attention to the variables involved in the process of food production through the use of safe food and adequate nutrition for consumers. For this reason, knowledge of food security and sustainable development condition are relevant for discussion and information about employee training for food handling and conservation of these. Thus, the sanitary conditions and knowledge of restaurant employees on this topic were collected through a questionnaire composed of 18 questions containing information on sociodemographic, food security, nutrition and sustainability. We used the Packcage The Statistical Software for Social Sciences for Windows (SPSS version 21.0 for tabulation and analysis of data. It was found that most employees responded correctly to questions relating to hygiene and sanitary practices and have knowledge about the sustainable development of the restaurant.

A community-based restaurant initiative to increase availability of healthy menu options in Somerville, Massachusetts: Shape Up Somerville.

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Economos, Christina D; Folta, Sara C; Goldberg, Jeanne; Hudson, David; Collins, Jessica; Baker, Zachariah; Lawson, Eliza; Nelson, Miriam

2009-07-01

Environmental factors at the community level may play a role in the development and maintenance of obesity. Because many US families frequently eat meals outside of the home, restaurants are an environmental factor that can affect their health. The purpose of this project was to test the feasibility of a community-based restaurant initiative that targets families and young children. Somerville, Massachusetts, is an ethnically diverse, densely populated city. Approximately 44% of elementary school children in Somerville are overweight or obese. The restaurant initiative described here was conducted as part of a larger community-based environmental intervention, Shape Up Somerville: Eat Smart, Play Hard (SUS), designed to improve energy balance by making small changes in all aspects of a child's environment. Restaurant initiative activities were establishing criteria for approval as an SUS restaurant; conducting brief one-on-one interviews with 15 restaurant owners and managers; recruiting restaurants; and monitoring and evaluating restaurants' ability to adhere to the criteria, using questionnaires and site visits. Establishing approval criteria for restaurants required several iterations and ongoing flexibility. Barriers to participation included lack of time and interest and concerns about potential profit losses. The strategy of publicizing approved restaurants facilitated participation in the program. Twenty-eight percent of actively recruited restaurants participated in the initiative. Approximately one-half of restaurants fully complied with all approval criteria. Despite limited feasibility, the initiative provided valuable visibility and branding of the intervention within the community as well as lessons for working with restaurants to improve health.

The Chinese restaurant syndrome: an anecdote revisited.

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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.

Salud Tiene Sabor: a model for healthier restaurants in a Latino community.

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Nevarez, Carmen R; Lafleur, Mariah S; Schwarte, Liz U; Rodin, Beth; de Silva, Pri; Samuels, Sarah E

2013-03-01

The prevalence of overweight and obesity in children has risen nationally in recent decades, and is exceptionally high in low-income communities of color such as South Los Angeles CA. Independently owned restaurants participating in the Salud Tiene Sabor program at ethnic foods marketplace Mercado La Paloma in South Los Angeles are responding to the childhood obesity crisis by posting calories for menu items and providing nutrition information to patrons. To evaluate whether menu labeling and nutrition information at point of purchase have an influence on availability of healthy food options, patron awareness of calorie information, and restaurant owners' support of the program. A case-study design using mixed methods included restaurant owner and stakeholder interviews, patron surveys, and environmental assessments. Data were collected using originally designed tools, and analyzed in 2009-2011. Healthy eating options were available at the Mercado La Paloma; restaurant owners and the larger community supported the Salud Tiene Sabor program; 33% of patrons reported calorie information-influenced purchase decisions. Owners of independent restaurants have an important role in improving access to healthy foods in low-income, Latino communities. Copyright © 2013 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Changes in Georgia restaurant and bar smoking policies from 2006 to 2012.

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Chandora, Rachna D; Whitney, Carrie F; Weaver, Scott R; Eriksen, Michael P

2015-05-14

The purpose of this study is to examine the change in smoking policy status among Georgia restaurants and bars from 2006 to 2012 and to identify restaurant and bar characteristics that are associated with allowing smoking. Data were obtained from similar cross-sectional indoor air surveys conducted in 2006 and 2012 in Georgia. Both surveys were designed to gather information about restaurant and bar smoking policies. Weighted χ(2) analyses were performed to identify changes in smoking policy status and other variables from 2006 to 2012. Weighted logistic regression analysis was used to test for significant associations between an establishment's smoking policy and other characteristics. The percentage of restaurants and bars in Georgia that allowed smoking nearly doubled, from 9.1% in 2006 to 17.6% in 2012. The analyses also showed a significant increase in the percentage of establishments that allow smoking when minors are present. Having a liquor license was a significant predictor of allowing smoking. The Smokefree Air Act was enacted in 2005 to protect the health and welfare of Georgia citizens, but study results suggest that policy makers should reevaluate the law and consider strengthening it to make restaurants and bars 100% smokefree without exemptions.

Analisis Strategi Bisnis NPV, IRR, PI dan DPB pada Golden Restaurant Jakarta

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Kriswanto Kriswanto

2011-05-01

Full Text Available Golden Restaurant is located in Senayan, South Jakarta. Because of intense competition and a lack of good economic growth in Indonesia, the restaurant sales dropped sharply and having some problems in operation. The measures is to do effective business strategies to improve business performance by conducting research, create a budget to analyze and predict the financial performance, and formulate an effective working capital structure. Formulation of the problem discussed is NPV and IRR of restaurant sales for the feasibility of an investment, securities of the PI and IBA restaurant on the return on investment and analysis NPV, IRR, PI and IBA on strategy formulation restaurant. From the analysis of simple direct study expected an increase in sales to 90% per year and provide a significant positive NPV and IRR of almost 20% which is higher than the original expectation of 15% and reach breakeven point within 4 to 7 years. From the results of this analysis also shows the business is sensitive to increased sales, operating expenses and cost of sales. In addition to inflation and economic conditions affect the performance of sensitive business. 

Monitoring sodium content of restaurant foods: Public health challenges and opportunities

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Excess sodium intake is a major preventable risk factor for high blood pressure, a leading cause for heart disease and stroke. The majority of sodium intake comes from packaged and restaurant foods. At present, data on the sodium content of restaurant foods is limited. The purpose of this study i...

WASTE MANAGEMENT IN A SCHOOL RESTAURANT

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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.

Factors influencing restaurant worker perception of floor slipperiness.

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

2006-11-01

Falls are responsible for a substantial injury burden in the global workplace. Restaurant environments are particularly challenged by slips, trips, and falls. This study explored those factors that could influence workers' self-reports of slipperiness in U.S. fast-food restaurants. One hundred and twenty-six workers employed in 10 fast-food restaurants in the northeastern United States participated in the study representing a study-wide response rate of 87.5%. Participants' ratings of floor slipperiness and occupational slip history within the past 4 weeks were collected through written questionnaire. Additional factors collected by questionnaire included age, gender, shift length, and shoe type. Shoe condition (wear) and shoe contamination were visually assessed by the investigators. Floor friction was also measured. Lower restaurant mean coefficient of friction and the presence of contamination on workers' shoe soles were environmental factors significantly associated with workers reporting more slippery conditions. A recent workplace history of slipping with or without a subsequent fall was also significantly associated with workers reporting more slippery conditions. Workers over the age of 45 reported conditions to be significantly less slippery than younger workers. The results suggest that worker ratings of slipperiness are influenced not only by the actual level of friction but also by the other individual and environmental factors noted above. Recommendations for future studies would include a longitudinal design to better capture the temporal sequence between these variables. More field research is needed to better understand the association between workplace conditions, worker perception of slipperiness, and slipping at work.

An observational study of consumers' accessing of nutrition information in chain restaurants.

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Roberto, Christina A; Agnew, Henry; Brownell, Kelly D

2009-05-01

In this observational study, we determined how frequently consumers accessed on-premises nutrition information provided at chain restaurants. The number of patrons entering and accessing nutrition information was recorded at 8 locations that were part of 4 major restaurant chains (McDonald's, Burger King, Starbucks, and Au Bon Pain). Only 6 (0.1%) of 4311 patrons accessed on-premises nutrition information before purchasing food. This very small percentage suggests that such information should be more prominently displayed, such as on restaurant menu boards, to help customers make informed decisions.

An Observational Study of Consumers’ Accessing of Nutrition Information in Chain Restaurants

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Agnew, Henry; Brownell, Kelly D.

2009-01-01

In this observational study, we determined how frequently consumers accessed on-premises nutrition information provided at chain restaurants. The number of patrons entering and accessing nutrition information was recorded at 8 locations that were part of 4 major restaurant chains (McDonald's, Burger King, Starbucks, and Au Bon Pain). Only 6 (0.1%) of 4311 patrons accessed on-premises nutrition information before purchasing food. This very small percentage suggests that such information should be more prominently displayed, such as on restaurant menu boards, to help customers make informed decisions. PMID:19299679

Food ordering for children in restaurants: multiple sources of influence on decision making

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Castro, Iana A; Williams, Christine B; Madanat, Hala; Pickrel, Julie L; Jun, Hee-Jin; Zive, Michelle; Gahagan, Sheila; Ayala, Guadalupe X

2017-01-01

Objective Restaurants are playing an increasingly important role in children’s dietary intake. Interventions to promote healthy ordering in restaurants have primarily targeted adults. Much remains unknown about how to influence ordering for and by children. Using an ecological lens, the present study sought to identify sources of influence on ordering behaviour for and by children in restaurants. Design A mixed-methods study was conducted using unobtrusive observations of dining parties with children and post-order interviews. Observational data included: child’s gender, person ordering for the child and server interactions with the dining party. Interview data included: child’s age, restaurant visit frequency, timing of child’s decision making, and factors influencing decision making. Setting Ten independent, table-service restaurants in San Diego, CA, USA participated. Subjects Complete observational and interview data were obtained from 102 dining parties with 150 children (aged 3–14 years). Results Taste preferences, family influences and menus impacted ordering. However, most children knew what they intended to order before arriving at the restaurant, especially if they dined there at least monthly. Furthermore, about one-third of children shared their meals with others and all shared meals were ordered from adult (v. children’s) menus. Parents placed most orders, although parental involvement in ordering was less frequent with older children. Servers interacted frequently with children but generally did not recommend menu items or prompt use of the children’s menu. Conclusions Interventions to promote healthy ordering should consider the multiple sources of influence that are operating when ordering for and by children in restaurants. PMID:27334904

Impulsive, Disinhibited Behavior—Dining in a Restaurant

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Ronald C. Hamdy MD

2018-03-01

Full Text Available Dining in a restaurant with a loved one who has dementia can be an ordeal, especially if the expectations of the caregiver do not match those of the patient and the restaurant environment is not suitable for patients with dementia. The size of the dining area, lighting, background music or noise, décor of the room, number of customers, variety of the items on the menu, number of plates and cutlery on the table, in addition to flowers, candles, and other decorations on the table are all potent distractors. There are so many stimuli; the patient can be overwhelmed with information overload and not able to focus on the main purpose of the event: have dinner and especially enjoy the other person’s company. In this case scenario, we present a 62-year-old man diagnosed with behavioral variant frontotemporal dementia (bvFTD. His daughter “invited” him to have dinner with her at a very fancy restaurant to celebrate her promotion at work. Unfortunately, whereas the evening started very well, it had a catastrophic ending. We discuss what went wrong in the patient/daughter interaction and how the catastrophic ending could have been avoided or averted.

Health department inspection criteria more likely to be associated with outbreak restaurants in Minnesota.

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Petran, Ruth L; White, Bruce W; Hedberg, Craig W

2012-11-01

Millions of routine restaurant inspections are performed each year in the United States, and the Centers for Disease Control and Prevention has reported that a majority of foodborne illness outbreaks occur in restaurant settings. In an attempt to relate the data collected during inspections in Minnesota to illness likelihood, data from routine inspections conducted at outbreak restaurants were compared with data from routine inspections conducted at nonoutbreak restaurants. The goal was to identify differences in recorded violations. Significantly more violations were recorded at restaurants that had outbreaks. The majority of these violations were related to contamination in the facility and environment and to food handling procedures. Relative risks also were calculated for violations significantly more likely to occur at locations that had outbreaks of norovirus infection, Clostridium perfringens infection or toxin-type illness, and Salmonella infection. These three pathogens are estimated to cause the majority of foodborne illnesses in the United States. Meta-analysis of composited data for the three pathogens revealed 11 violations significantly more likely (α restaurants than during inspections at nonoutbreak restaurants. Application of this information permits assessment of health department inspection data in a consistent fashion. This approach can help identify criteria more likely to be associated with outbreak locations and allow operators to focus on interventions that will have the most significant impact in higher risk establishments.

Diving into the consumer nutrition environment: A Bayesian spatial factor analysis of neighborhood restaurant environment.

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Luan, Hui; Law, Jane; Lysy, Martin

2018-02-01

Neighborhood restaurant environment (NRE) plays a vital role in shaping residents' eating behaviors. While NRE 'healthfulness' is a multi-facet concept, most studies evaluate it based only on restaurant type, thus largely ignoring variations of in-restaurant features. In the few studies that do account for such features, healthfulness scores are simply averaged over accessible restaurants, thereby concealing any uncertainty that attributed to neighborhoods' size or spatial correlation. To address these limitations, this paper presents a Bayesian Spatial Factor Analysis for assessing NRE healthfulness in the city of Kitchener, Canada. Several in-restaurant characteristics are included. By treating NRE healthfulness as a spatially correlated latent variable, the adopted modeling approach can: (i) identify specific indicators most relevant to NRE healthfulness, (ii) provide healthfulness estimates for neighborhoods without accessible restaurants, and (iii) readily quantify uncertainties in the healthfulness index. Implications of the analysis for intervention program development and community food planning are discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

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

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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

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

Science.gov (United States)

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

Enhancing Brand Loyalty by Increasing Experiential Value through Customer Satisfaction in Boka Buka Restaurant Pondok Indah Mall

OpenAIRE

Nathania Gunawan; Harjanto Prabowo; Annetta Gunawan

2015-01-01

This research was conducted at Boka Buka Restaurant. Boka Buka Restaurant is a casual French dining restaurant in Pondok Indah Mall. The objectives of the research are to examine if the experiential value contributes to customer satisfaction in Boka Buka Restaurant and t examine if the experiential value and customer satisfaction contributes partially and simultaneously to brand loyalty in Boka Buka Restaurant. The methods of the research are Pearson Correlation and Path Analysis. The data is...

The Restaurant as Hybrid: Lean Manufacturer and Service Provider

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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.

Wireless Application for Ordering Management System in A Restaurant

OpenAIRE

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...

The application of interactive worksheet to improve vocational students' ability to write financial statements

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Larasati, Aisyah; Hajji, Apif Miftahul

2017-09-01

Vocational students in Culinary Department is required to mastering the ability on managing restaurant. One of the responsibility of the students while operating a training restaurant is writing financial statements. Most of the time, writing financial statements is the hardest part for students to be conducted in a training restaurant since the students have studied limited theory/courses on that topic. This research aims to explore the improvement of students' ability to write financial statements after the application of interactive worksheet by asking them to solve financial statements case study. This research is an experimental research. Three groups of samples are used in this research, in which each of the group consists of 74 students. The first group consists of the students who solve the case study without using any software/application, the second group solve the case study by using Microsoft excel, and the third group solve the case study by using the interactive worksheet application. The results show that the use of interactive worksheet significantly improve the students ability to solve the financial statement case study either in term of accuracy or time needed to write the financial statement.

The effect of fast-food restaurants on childhood obesity: a school level analysis.

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Alviola, Pedro A; Nayga, Rodolfo M; Thomsen, Michael R; Danforth, Diana; Smartt, James

2014-01-01

We analyze, using an instrumental variable approach, the effect of the number of fast-food restaurants on school level obesity rates in Arkansas. Using distance to the nearest major highway as an instrument, our results suggest that exposure to fast-food restaurants can impact weight outcomes. Specifically, we find that the number of fast-food restaurants within a mile from the school can significantly affect school level obesity rates. Copyright © 2013 Elsevier B.V. All rights reserved.

Corn content of French fry oil from national chain vs. small business restaurants

OpenAIRE

Jahren, A. Hope; Schubert, Brian A.

2010-01-01

Several issues, ranging from sustainability to health, may interest the consumers in the corn content of their food. However, because restaurants are excluded from the Nutrition Labeling and Education Act of 1990, national chain restaurants provide nonspecific ingredient information and small businesses supply none. We measured the carbon isotope composition of fry oil in French fries purchased from 68 (67%) of the 101 national chain fast food restaurants on Oahu (i.e., McDonald’s, Burger Kin...

The restaurant syndromes.

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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.

The Fast-Casual Conundrum: Fast-Casual Restaurant Entrées Are Higher in Calories than Fast Food.

Science.gov (United States)

Schoffman, Danielle E; Davidson, Charis R; Hales, Sarah B; Crimarco, Anthony E; Dahl, Alicia A; Turner-McGrievy, Gabrielle M

2016-10-01

Frequently eating fast food has been associated with consuming a diet high in calories, and there is a public perception that fast-casual restaurants (eg, Chipotle) are healthier than traditional fast food (eg, McDonald's). However, research has not examined whether fast-food entrées and fast-casual entrées differ in calorie content. The purpose of this study was to determine whether the caloric content of entrées at fast-food restaurants differed from that found at fast-casual restaurants. This study was a cross-sectional analysis of secondary data. Calorie information from 2014 for lunch and dinner entrées for fast-food and fast-casual restaurants was downloaded from the MenuStat database. Mean calories per entrée between fast-food restaurants and fast-casual restaurants and the proportion of restaurant entrées that fell into different calorie ranges were assessed. A t test was conducted to test the hypothesis that there was no difference between the average calories per entrée at fast-food and fast-casual restaurants. To examine the difference in distribution of entrées in different calorie ranges between fast-food and fast-casual restaurants, χ(2) tests were used. There were 34 fast-food and 28 fast-casual restaurants included in the analysis (n=3,193 entrées). Fast-casual entrées had significantly more calories per entrée (760±301 kcal) than fast-food entrées (561±268; Prestaurants to determine whether the energy content or nutrient density of full meals (ie, entrées with sides and drinks) differs between fast-casual restaurants and fast-food restaurants. Calorie-conscious consumers should consider the calorie content of entrée items before purchase, regardless of restaurant type. Copyright © 2016 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Making Texas Restaurants Healthier for Children

Centers for Disease Control (CDC) Podcasts

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.

A voluntary nutrition labeling program in restaurants: Consumer awareness, use of nutrition information, and food selection.

Science.gov (United States)

White, Christine M; Lillico, Heather G; Vanderlee, Lana; Hammond, David

2016-12-01

Health Check (HC) was a voluntary nutrition labeling program developed by the Heart and Stroke Foundation of Canada as a guide to help consumers choose healthy foods. Items meeting nutrient criteria were identified with a HC symbol. This study examined the impact of the program on differences in consumer awareness and use of nutritional information in restaurants. Exit surveys were conducted with 1126 patrons outside four HC and four comparison restaurants in Ontario, Canada (2013). Surveys assessed participant noticing of nutrition information, influence of nutrition information on menu selection, and nutrient intake. Significantly more patrons at HC restaurants noticed nutrition information than at comparison restaurants (34.2% vs. 28.1%; OR = 1.39; p = 0.019); however, only 5% of HC restaurant patrons recalled seeing the HC symbol. HC restaurant patrons were more likely to say that their order was influenced by nutrition information (10.9% vs. 4.5%; OR = 2.96, p restaurant patrons ordered HC approved items; however, only 1% ordered a HC item and mentioned seeing the symbol in the restaurant in an unprompted recall task, and only 4% ordered a HC item and reported seeing the symbol on the item when asked directly. The HC program was associated with greater levels of noticing and influence of nutrition information, and more favourable nutrient intake; however, awareness of the HC program was very low and differences most likely reflect the type of restaurants that "self-selected" into the program.

Restaurant menu labelling: Is it worth adding sodium to the label?

Science.gov (United States)

Scourboutakos, Mary J; Corey, Paul N; Mendoza, Julio; Henson, Spencer J; L'Abbe, Mary R

2014-07-31

Several provincial and federal bills have recommended various forms of menu labelling that would require information beyond just calories; however, the additional benefit of including sodium information is unknown. The objective of this study was to determine whether sodium information on menus helps consumers make lower-sodium choices and to understand what other factors influence the effect of menu labelling on consumers' meal choices. A total of 3,080 Canadian consumers completed an online survey that included a repeated measures experiment in which consumers were asked to select what they would typically order from four mock-restaurant menus. Subsequently, consumers were randomly allocated to see one of three menu-labelling treatments (calories; calories and sodium; or calories, sodium and serving size) and were given the option to change their order. There was a significant difference in the proportion of consumers who changed their order, varying from 17% to 30%, depending on the restaurant type. After participants had seen menu labelling, sodium levels decreased in all treatments (p<0.0001). However, in three of the four restaurant types, consumers who saw calorie and sodium information ordered meals with significantly less sodium than consumers who saw only calorie information (p<0.01). Consumers who saw sodium labelling decreased the sodium level of their meal by an average of 171-384 mg, depending on the restaurant. In the subset of consumers who saw sodium information and chose to change their order, sodium levels decreased by an average of 681-1,360 mg, depending on the restaurant. Sex, intent to lose weight and the amount of calories ordered at baseline were the most important predictors of who used menu labelling. Eighty percent of survey panelists wanted to see nutrition information when dining out. Including sodium information alongside calorie information may result in a larger decrease in the amount of sodium ordered by restaurant-goers.

Restaurant industry preparedness against intentional food contamination: results of a South Carolina survey.

Science.gov (United States)

Xirasagar, Sudha; Kanwat, C P; Smith, Lillian U; Li, Yi-Jhen; Sros, Lekhena; Shewchuk, Richard M

2010-01-01

Food safety and food defense are both responsibilities of public health agencies. Food safety practices within restaurants are regulated by state and local public health laws based on the US Food and Drug Administration Model Food Code. However, little is known about preemptive practices against intentional food-borne outbreaks within restaurants. The researchers administered a survey to a 50 percent random sample of South Carolina's restaurants, a state that relies heavily on tourism and the restaurant industry for its economic well-being. The survey received a response rate of 15 percent. The food defense practice items fall under three functional categories: employee management and training practices; vendor and delivery-related practices; and physical facilities and operational security practices. This study presents the results, classified by geographic region. Findings indicate some key areas of vulnerability that need attention to protect the public from mass food outbreaks due to intentional contamination. Of concern, there is much variation in practices by geographic region. On the basis of the survey, recommendations are made to improve restaurant preparedness against food-borne outbreaks from terrorism and malevolent contamination.

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

Science.gov (United States)

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.

Parents' meal choices for their children at fast food and family restaurants with different menu labeling presentations.

Science.gov (United States)

Lee, Kiwon; Lee, Youngmi

2018-06-01

This study examined the effect of nutrition labeling formats on parents' food choices for their children at different restaurant types. An online survey was conducted with 1,980 parents of children aged 3-12 years. Participants were randomly assigned to fast food or family restaurant scenarios, and one of four menu stimuli conditions: no labeling, low-calorie symbol (symbol), numeric value (numeric), and both low-calorie symbol and numeric value (symbol + numeric). Participants selected menu items for their children. Menu choices and total calories were compared by nutrition labeling formats in each type of the restaurant. Low-calorie item selections were scored and a two-way analysis of variance (ANOVA) was conducted for an interaction effect between restaurant and labeling type. In the fast food restaurant group, parents presented with low-calorie symbols selected the lowest calorie items more often than those not presented with the format. Parents in the symbol + numeric condition selected significantly fewer calories (653 kcal) than those in the no labeling (677 kcal) or numeric conditions (674 kcal) ( P = 0.006). In the family restaurant group, no significant difference were observed among different labeling conditions. A significant interaction between restaurant and labeling type on low-calorie selection score (F = 6.03, P restaurant type to jointly affect parents' food choices for their children. The provision of easily interpretable nutritional information format at fast food restaurants may encourage healthier food choices of parents for their children; however, the effects were negligible at family restaurants.

Guess Who’s Not Coming to Dinner? Evaluating Online Restaurant Reservations for Disease Surveillance

OpenAIRE

Nsoesie, Elaine O; Buckeridge, David L; Brownstein, John S

2014-01-01

Background Alternative data sources are used increasingly to augment traditional public health surveillance systems. Examples include over-the-counter medication sales and school absenteeism. Objective We sought to determine if an increase in restaurant table availabilities was associated with an increase in disease incidence, specifically influenza-like illness (ILI). Methods Restaurant table availability was monitored using OpenTable, an online restaurant table reservation site. A daily sea...

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

Science.gov (United States)

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…

Frequency of inadequate chicken cross-contamination prevention and cooking practices in restaurants.

Science.gov (United States)

Green Brown, Laura; Khargonekar, Shivangi; Bushnell, Lisa

2013-12-01

This study was conducted by the Environmental Health Specialists Network (EHS-Net) of the Centers for Disease Control and Prevention. The purpose was to examine restaurant chicken preparation and cooking practices and kitchen managers' food safety knowledge concerning chicken. EHS-Net members interviewed managers about chicken preparation practices in 448 restaurants. The study revealed that many restaurants were not following U.S. Food and Drug Administration Food Code guidance concerning cross-contamination prevention and proper cooking and that managers lacked basic food safety knowledge about chicken. Forty percent of managers said that they never, rarely, or only sometimes designated certain cutting boards for raw meat (including chicken). One-third of managers said that they did not wash and rinse surfaces before sanitizing them. Over half of managers said that thermometers were not used to determine the final cook temperature of chicken. Only 43% of managers knew the temperature to which raw chicken needed to be cooked for it to be safe to eat. These findings indicate that restaurant chicken preparation and cooking practices and manager food safety knowledge need improvement. Findings from this study could be used by food safety programs and the restaurant industry to target training and intervention efforts to improve chicken preparation and cooking practices and knowledge concerning safe chicken preparation.

Critical Success Factors for Franchised Restaurants Entering the Kenyan Market

Directory of Open Access Journals (Sweden)

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.

Preventing intentional food contamination: a survey to assess restaurant preparedness.

Science.gov (United States)

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.

Calorie labeling, fast food purchasing and restaurant visits.

Science.gov (United States)

Elbel, Brian; Mijanovich, Tod; Dixon, L Beth; Abrams, Courtney; Weitzman, Beth; Kersh, Rogan; Auchincloss, Amy H; Ogedegbe, Gbenga

2013-11-01

Obesity is a pressing public health problem without proven population-wide solutions. Researchers sought to determine whether a city-mandated policy requiring calorie labeling at fast food restaurants was associated with consumer awareness of labels, calories purchased and fast food restaurant visits. Difference-in-differences design, with data collected from consumers outside fast food restaurants and via a random digit dial telephone survey, before (December 2009) and after (June 2010) labeling in Philadelphia (which implemented mandatory labeling) and Baltimore (matched comparison city). Measures included: self-reported use of calorie information, calories purchased determined via fast food receipts, and self-reported weekly fast-food visits. The consumer sample was predominantly Black (71%), and high school educated (62%). Postlabeling, 38% of Philadelphia consumers noticed the calorie labels for a 33% point (P < 0.001) increase relative to Baltimore. Calories purchased and number of fast food visits did not change in either city over time. While some consumers report noticing and using calorie information, no population level changes were noted in calories purchased or fast food visits. Other controlled studies are needed to examine the longer term impact of labeling as it becomes national law. Copyright © 2013 The Obesity Society.

Predicted Impact of the Food and Drug Administration's Menu-Labeling Regulations on Restaurants in 4 New Jersey Cities.

Science.gov (United States)

Gruner, Jessie; DeWeese, Robin S; Lorts, Cori; Yedidia, Michael J; Ohri-Vachaspati, Punam

2018-02-01

To determine the proportion of restaurants that will be required to post calorie information under the Food and Drug Administration's menu-labeling regulations in 4 New Jersey cities. We classified geocoded 2014 data on 1753 restaurant outlets in accordance with the Food and Drug Administration's guidelines, which will require restaurants with 20 or more locations nationwide to post calorie information. We used multivariate logistic regression analyses to assess the association between menu-labeling requirements and census tract characteristics. Only 17.6% of restaurants will be affected by menu labeling; restaurants in higher-income tracts have higher odds than do restaurants in lower-income tracts (odds ratio [OR] = 1.55; P = .02). Restaurants in non-Hispanic Black (OR = 1.62; P = .02) and mixed race/ethnicity (OR = 1.44; P = .05) tracts have higher odds than do restaurants in non-Hispanic White tracts of being affected. Additional strategies are needed to help consumers make healthy choices at restaurants not affected by the menu-labeling law. These findings have implications for designing implementation strategies for the law and for evaluating its impact.

The tipping point: A mathematical model for the profit-driven abandonment of restaurant tipping

Science.gov (United States)

Clifton, Sara M.; Herbers, Eileen; Chen, Jack; Abrams, Daniel M.

2018-02-01

The custom of voluntarily tipping for services rendered has gone in and out of fashion in America since its introduction in the 19th century. Restaurant owners that ban tipping in their establishments often claim that social justice drives their decisions, but we show that rational profit-maximization may also justify the decisions. Here, we propose a conceptual model of restaurant competition for staff and customers, and we show that there exists a critical conventional tip rate at which restaurant owners should eliminate tipping to maximize profits. Because the conventional tip rate has been increasing steadily for the last several decades, our model suggests that restaurant owners may abandon tipping en masse when that critical tip rate is reached.

Arterial roads and area socioeconomic status are predictors of fast food restaurant density in King County, WA

Directory of Open Access Journals (Sweden)

Streichert Laura C

2009-07-01

Full Text Available Abstract Background Fast food restaurants reportedly target specific populations by locating in lower-income and in minority neighborhoods. Physical proximity to fast food restaurants has been associated with higher obesity rates. Objective To examine possible associations, at the census tract level, between area demographics, arterial road density, and fast food restaurant density in King County, WA, USA. Methods Data on median household incomes, property values, and race/ethnicity were obtained from King County and from US Census data. Fast food restaurant addresses were obtained from Public Health-Seattle & King County and were geocoded. Fast food density was expressed per tract unit area and per capita. Arterial road density was a measure of vehicular and pedestrian access. Multivariate logistic regression models containing both socioeconomic status and road density were used in data analyses. Results Over one half (53.1% of King County census tracts had at least one fast food restaurant. Mean network distance from dwelling units to a fast food restaurant countywide was 1.40 km, and 1.07 km for census tracts containing at least one fast food restaurant. Fast food restaurant density was significantly associated in regression models with low median household income (p Conclusion No significant association was observed between census tract minority status and fast food density in King County. Although restaurant density was linked to low household incomes, that effect was attenuated by arterial road density. Fast food restaurants in King County are more likely to be located in lower income neighborhoods and higher traffic areas.

Escherichia coli O157:H7 Outbreak Associated with Restaurant Beef Grinding.

Science.gov (United States)

Torso, Lauren M; Voorhees, Ronald E; Forest, Stephen A; Gordon, Andrew Z; Silvestri, Sharon A; Kissler, Bonnie; Schlackman, Jessica; Sandt, Carol H; Toma, Paul; Bachert, Joel; Mertz, Kristen J; Harrison, Lee H

2015-07-01

Escherichia coli O157:H7 is a common cause of foodborne illness in the United States. Beef ground at establishments regulated by the U.S. Department of Agriculture, Food Safety and Inspection Service is routinely tested for E. coli O157:H7. Prior to December 2013, boxed beef product (wholesale cuts of beef, such as beef loin, packaged into bags and boxed for shipping) was not always tested for this pathogen. Downstream processors or retailers may grind the product; and, if the ground beef is not cooked to the recommended temperature, pathogens on the exterior of the beef introduced to the interior through grinding may survive. On 18 October 2013, the Allegheny County Health Department identified two E. coli O157:H7 cases, both of whom were food handlers at restaurant A, a restaurant that ground locally produced boxed beef for hamburgers on site. Case finding was conducted through public messaging, employee surveys, and disease surveillance. All potential cases were interviewed using a standard questionnaire. A confirmed case was defined as laboratory-confirmed E. coli O157:H7 with exposure to restaurant A. A probable case was defined as a patient with compatible symptoms and exposure to restaurant A but without laboratory confirmation. All human and food isolates were characterized by pulsed-field gel electrophoresis and multilocus variable-number tandem repeat analysis. The analysis identified 14 confirmed and 10 probable cases of E. coli; 18 nonintact ground beef samples tested positive for E. coli O157:H7. Nine confirmed cases were restaurant A employees. All confirmed cases recalled eating a restaurant A hamburger in the 10 days before illness onset; most cases reported consuming medium to rare hamburgers. Multiple pulsed-field gel electrophoresis and multilocus variable-number tandem repeat analysis patterns were identified among both the human and ground beef isolates, and the patient isolates matched those found in ground beef samples. Restaurant A

Discussion on school-enterprise cooperation talent cultivation model for restaurant food safety major

Directory of Open Access Journals (Sweden)

Yin-hua LI

2014-11-01

Full Text Available Restaurant food safety school aims to cultivate high-skilled talents with professional ethics and professional quality for various food and beverage industries. They not only grasp basic knowledge and comprehensive vocational ability of restaurant food safety management, nutrition guidance and food matching, management and administration of catering industry but also adapt to the development of modern hotel and catering industry. Based on continuous exploration and cooperative experience with enterprises, the author attempts to provide reference basis for the establishment of restaurant food safety major.

Clustering of fast-food restaurants around schools: a novel application of spatial statistics to the study of food environments.

Science.gov (United States)

Austin, S Bryn; Melly, Steven J; Sanchez, Brisa N; Patel, Aarti; Buka, Stephen; Gortmaker, Steven L

2005-09-01

We examined the concentration of fast food restaurants in areas proximal to schools to characterize school neighborhood food environments. We used geocoded databases of restaurant and school addresses to examine locational patterns of fast-food restaurants and kindergartens and primary and secondary schools in Chicago. We used the bivariate K function statistical method to quantify the degree of clustering (spatial dependence) of fast-food restaurants around school locations. The median distance from any school in Chicago to the nearest fast-food restaurant was 0.52 km, a distance that an adult can walk in little more than 5 minutes, and 78% of schools had at least 1 fast-food restaurant within 800 m. Fast-food restaurants were statistically significantly clustered in areas within a short walking distance from schools, with an estimated 3 to 4 times as many fast-food restaurants within 1.5 km from schools than would be expected if the restaurants were distributed throughout the city in a way unrelated to school locations. Fast-food restaurants are concentrated within a short walking distance from schools, exposing children to poor-quality food environments in their school neighborhoods.

Implementació d'una Intranet pel Restaurant "Cal Fesu"

OpenAIRE

Maldonado Rubio, Lluís Manel

2007-01-01

Aquest projecte consisteix en el disseny i implementació d'una intranet amb zona privada pel restaurant "Cal Fesu", utilitzant una tecnologia puntera com és J2EE (struts). Este proyecto consiste en el diseño e implementación de una intranet con zona privada para el restaurante "Cal Fesu", utilizando una tecnología puntera como es J2EE (struts). This project consists of design and implementation of an intranet with a private area for the restaurant "Cal Fesu", using a leading technology ...

Création d'un restaurant: Aux Trois Pays

OpenAIRE

Janeiro, Angela; Montandon, Nicolas

2010-01-01

Le domaine de la restauration est en constante évolution, les gens sont toujours à la recherche d’innovation. Par contre, la conjoncture économique n’aide pas ce marché actuellement. La restauration est un domaine qui m’a paru intéressant, est c’est pourquoi j’ai voulu effectuer ce projet. Avec les connaissances que j’ai acquises, j’ai voulu tenter l’expérience. Montreux est une ville charmante et touristique et elle a du potentiel. C’est pour cette raison que j’ai choisi ce lieu. Le restaura...

Opening times for CERN restaurants over the Easter weekend

CERN Multimedia

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.

Contrefaire l’art ou contrefaire la nature : l’analogie artistique pour la restauration écologique

Directory of Open Access Journals (Sweden)

Andrew Light

2009-12-01

Full Text Available Cet article se présente comme une réflexion critique sur les thèses d’un certain nombre de spécialistes d’éthique de l’environnement quant à la valeur éthique des pratiques de restauration écologique. La principale référence de l’article est aux travaux de Robert Elliot, qui a assimilé la restauration d’espaces naturels dégradés à une contrefaçon : restaurer la nature ne peut être que le travail d’un faussaire. Mais, comme le montre Andrew Light, cette position est intenable : rejeter toute restauration de terrains plus ou moins dégradés, c’est se priver des moyens de faire la différence entre ce qui est gravement détérioré (un dépôt d’ordures ou complètement transformé (comme un paysage urbain et ce qui a été restauré. La position inverse n’est pas non plus tenable : dire que tout peut être restauré, que l’homme peut, à volonté, recréer la nature, c’est être prêt à accepter toutes les dégradations, puisque, de toute façon, on pourra restaurer un paysage naturel. Il faut donc trouver un critère permettant de distinguer entre bonne et mauvaise restauration. La référence est à la nature originelle : une nature restaurée peut-elle avoir autant de valeur qu’une nature originelle ? Dans cet objectif, Andrew Light propose une analogie entre la restauration écologique et la restauration des œuvres d’art. Proposant que l’on juge de la valeur de la restauration non sur l’intention de celui qui restaure, mais sur le processus, il ajoute à cela une distinction entre le processus et le produit ou le résultat, tout en suggérant que le produit ne soit pas considéré isolément, mais dans l’ensemble dans lequel il s’insère. Cessant de considérer la restauration écologique comme un faux ou une contrefaçon, mais en l’envisageant à la façon des restaurations d’œuvres d’art, Andrew Light propose ainsi des critères de distinction entre les différents types de

Going Smokefree Matters - Bars and Restaurants Infographic

Data.gov (United States)

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...

IMET Feasibility Study and Implementation: Maximizing the Graduate School of Business and Public Policy Experience for International Students at the Naval Postgraduate School

Science.gov (United States)

2006-06-01

commented: Most of materials will be available for only one country. Singaporeans do not understand German, I do not read French etc. Information...informed about restaurants and supermarkets offering international cuisine or even cuisine from their country in the Monterey area. The majority of the...restaurants and supermarkets offering international cuisine , or even cuisine from their country, in the Monterey area through the welcome package

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

Science.gov (United States)

Block, Jason P; Condon, Suzanne K; Kleinman, Ken; Mullen, Jewel; Linakis, Stephanie; Rifas-Shiman, Sheryl; Gillman, Matthew W

2013-05-23

To investigate estimation of calorie (energy) content of meals from fast food restaurants in adults, adolescents, and school age children. Cross sectional study of repeated visits to fast food restaurant chains. 89 fast food restaurants in four cities in New England, United States: McDonald's, Burger King, Subway, Wendy's, KFC, Dunkin' Donuts. 1877 adults and 330 school age children visiting restaurants at dinnertime (evening meal) in 2010 and 2011; 1178 adolescents visiting restaurants after school or at lunchtime in 2010 and 2011. Estimated calorie content of purchased meals. Among adults, adolescents, and school age children, the mean actual calorie content of meals was 836 calories (SD 465), 756 calories (SD 455), and 733 calories (SD 359), respectively. A calorie is equivalent to 4.18 kJ. Compared with the actual figures, participants underestimated calorie content by means of 175 calories (95% confidence interval 145 to 205), 259 calories (227 to 291), and 175 calories (108 to 242), respectively. In multivariable linear regression models, underestimation of calorie content increased substantially as the actual meal calorie content increased. Adults and adolescents eating at Subway estimated 20% and 25% lower calorie content than McDonald's diners (relative change 0.80, 95% confidence interval 0.66 to 0.96; 0.75, 0.57 to 0.99). People eating at fast food restaurants underestimate the calorie content of meals, especially large meals. Education of consumers through calorie menu labeling and other outreach efforts might reduce the large degree of underestimation.

IMPACT OF SERVICE QUALITY ON CUSTOMER SATISFACTION: EVIDENCES FROM THE RESTAURANT INDUSTRY IN PAKISTAN

OpenAIRE

Ubedullah Amjad Ali SHAIKH; Naveed Ur Rehman KHAN

2011-01-01

The purpose of this study is to contribute to the literature of service quality importance in restaurant industry. The study has been based upon the Servqual technique and Dineserv tool of improving the quality by the service providing organizations. The study is undertaken from the perspective of Pakistani Restaurant Industry and the customers' perceptions vis-à-vis restaurant dining. Two variables of Servqual, i.e. Tangibles and Responsiveness, have been examined to demonstrate the signific...

An outbreak of salmonellosis associated with duck prosciutto at a Northern Territory restaurant.

Science.gov (United States)

Draper, Anthony Dk; Morton, Claire N; Heath, Joshua Ni; Lim, Justin A; Schiek, Anninka I; Davis, Stephanie; Krause, Vicki L; Markey, Peter G

2017-03-31

In June 2015, an outbreak of salmonellosis occurred among people who had eaten at a restaurant in Darwin, Northern Territory over 2 consecutive nights. We conducted a retrospective cohort study of diners who ate at the restaurant on 19 and 20 June 2015. Diners were telephoned and a questionnaire recorded symptoms and menu items consumed. An outbreak case was defined as anyone with laboratory confirmed Salmonella Typhimurium PT9 (STm9) or a clinically compatible illness after eating at the restaurant. Environmental health officers inspected the premises and collected food samples. We contacted 79/83 of the cohort (response rate 95%); 21 were cases (attack rate 27%), and 9 had laboratory confirmed STm9 infection. The most commonly reported symptoms were diarrhoea (100%), abdominal pain (95%), fever (95%) and nausea (95%). Fifteen people sought medical attention and 7 presented to hospital. The outbreak was most likely caused by consumption of duck prosciutto, which was consumed by all cases (OR 18.6, CI 3.0-∞, P restaurant used inappropriate methodology for curing the duck prosciutto. Restaurants should consider purchasing pre-made cured meats, or if preparing them on site, ensure that they adhere to safe methods of production.

Food Allergy Knowledge and Attitudes of Restaurant Managers and Staff: An EHS-Net Study.

Science.gov (United States)

Radke, Taylor J; Brown, Laura G; Hoover, E Rickamer; Faw, Brenda V; Reimann, David; Wong, Melissa R; Nicholas, David; Barkley, Jonathan; Ripley, Danny

2016-09-01

Dining outside of the home can be difficult for persons with food allergies who must rely on restaurant staff to properly prepare allergen-free meals. The purpose of this study was to understand and identify factors associated with food allergy knowledge and attitudes among restaurant managers, food workers, and servers. This study was conducted by the Environmental Health Specialists Network (EHS-Net), a collaborative forum of federal, state, and local environmental health specialists working to understand the environmental factors associated with food safety issues. EHS-Net personnel collected data from 278 randomly selected restaurants through interviews with restaurant managers, food workers, and servers. Results indicated that managers, food workers, and servers were generally knowledgeable and had positive attitudes about accommodating customers' food allergies. However, we identified important gaps, such as more than 10% of managers and staff believed that a person with a food allergy can safely consume a small amount of that allergen. Managers and staff also had lower confidence in their restaurant's ability to properly respond to a food allergy emergency. The knowledge and attitudes of all groups were higher at restaurants that had a specific person to answer food allergy questions and requests or a plan for answering questions from food allergic customers. However, food allergy training was not associated with knowledge in any of the groups but was associated with manager and server attitudes. Based on these findings, we encourage restaurants to be proactive by training staff about food allergies and creating plans and procedures to reduce the risk of a customer having a food allergic reaction.

[Application of tobacco smoking regulations in restaurants in Tromsö 1998].

Science.gov (United States)

Emaus, A; Løchen, M L; Høifødt, R

2001-02-10

Under the Norwegian Environmental Tobacco Smoke Act, a minimum of 50% of tables in restaurants have to be in smoke-free areas. The Ministry of Health and Social Affairs has defined "smoke-free restaurants" as a priority objective in its anti-tobacco strategy. We have investigated smoking policies in restaurants in the City of Tromsø in Northern Norway, as reported by restaurateurs in 1998. Representatives of all the 85 restaurants, bars and pubs in the city were interviewed and their smoking policies and habits reported. This study was part of the local health authority's evaluation of the degree of compliance with the legislation. In 71% of establishments, at least 50% of tables were smoke-free; in 88%, smoking areas were in compliance with the legislation. 86% of restaurateurs reported a positive or neutral attitude to the legislation, 80% thought that their guests were of the same opinion. 47% smoked every day; however, there was no association between smoking habits and smoking policies. Though the prevalence of smoking was high among restaurateurs, this did not affect their attitudes towards the Environmental Tobacco Smoke Act or their policies on smoking.

DISPARITIES BETWEEN SERVICES DEMANDED AND SERVICES RECEIVED IN TAIWANESE RESTAURANTS

OpenAIRE

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 ...

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

Science.gov (United States)

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.

Technology Integration for Restaurants & Hospitality Industry in the Year 2025

OpenAIRE

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...

How atmosphere in a restaurant can influence positively wine consumption?

OpenAIRE

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...

A voluntary nutrition labeling program in restaurants: Consumer awareness, use of nutrition information, and food selection

Directory of Open Access Journals (Sweden)

Christine M. White

2016-12-01

Full Text Available Health Check (HC was a voluntary nutrition labeling program developed by the Heart and Stroke Foundation of Canada as a guide to help consumers choose healthy foods. Items meeting nutrient criteria were identified with a HC symbol. This study examined the impact of the program on differences in consumer awareness and use of nutritional information in restaurants. Exit surveys were conducted with 1126 patrons outside four HC and four comparison restaurants in Ontario, Canada (2013. Surveys assessed participant noticing of nutrition information, influence of nutrition information on menu selection, and nutrient intake. Significantly more patrons at HC restaurants noticed nutrition information than at comparison restaurants (34.2% vs. 28.1%; OR = 1.39; p = 0.019; however, only 5% of HC restaurant patrons recalled seeing the HC symbol. HC restaurant patrons were more likely to say that their order was influenced by nutrition information (10.9% vs. 4.5%; OR = 2.96, p < 0.001; and consumed less saturated fat and carbohydrates, and more protein and fibre (p < 0.05. Approximately 15% of HC restaurant patrons ordered HC approved items; however, only 1% ordered a HC item and mentioned seeing the symbol in the restaurant in an unprompted recall task, and only 4% ordered a HC item and reported seeing the symbol on the item when asked directly. The HC program was associated with greater levels of noticing and influence of nutrition information, and more favourable nutrient intake; however, awareness of the HC program was very low and differences most likely reflect the type of restaurants that “self-selected” into the program.

Going Smokefree Matters - Bars and Restaurants Infographic

Data.gov (United States)

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...

Perceptions of university students regarding calories, food healthiness, and the importance of calorie information in menu labelling.

Science.gov (United States)

Fernandes, Ana Carolina; de Oliveira, Renata Carvalho; Rodrigues, Vanessa Mello; Fiates, Giovanna Medeiros Rataichesck; da Costa Proença, Rossana Pacheco

2015-08-01

This study investigated Brazilian university students' perceptions of the concept of calories, how it relates to food healthiness, and the role of calorie information on menus in influencing food choices in different restaurant settings. Focus groups were conducted with 21 undergraduate students from various universities. Transcriptions were analysed for qualitative content, by coding and grouping words and phrases into similar themes. Two categories were obtained: Calorie concept and connection to healthiness; and Calorie information and food choices in restaurants. Calories were understood as energy units, and their excessive intake was associated with weight gain or fat gain. However, food healthiness was not associated to calorie content, but rather to food composition as a whole. Calorie information on restaurant menus was not considered enough to influence food choices, with preferences, dietary restrictions, food composition, and even restaurant type mentioned as equally or more important. Only a few participants mentioned using calorie information on menus to control food intake or body weight. Students' discussions were suggestive of an understanding of healthy eating as a more complex issue than calorie-counting. Discussions also suggested the need for more nutrition information, besides calorie content, to influence food choices in restaurants. Copyright © 2015 Elsevier Ltd. All rights reserved.

IMPACT OF SERVICE QUALITY ON CUSTOMER SATISFACTION: EVIDENCES FROM THE RESTAURANT INDUSTRY IN PAKISTAN

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Ubedullah Amjad Ali SHAIKH

2011-01-01

Full Text Available The purpose of this study is to contribute to the literature of service qualityimportance in restaurant industry. The study has been based upon theServqual technique and Dineserv tool of improving the quality by the serviceproviding organizations. The study is undertaken from the perspective ofPakistani Restaurant Industry and the customers' perceptions vis-à-visrestaurant dining. Two variables of Servqual, i.e. Tangibles andResponsiveness, have been examined to demonstrate the significance ofservice quality on customer satisfaction. The results endorse the importanceof enhanced complementary service standards in restaurant industry. Finally,the findings provide an insight for the Pakistani restaurant service providingestablishments and suggestion have been made for the caretakers of theindustry on ways to improve service quality.

The effects of Cosmopolitanism and Tradition on the Evaluation and Intentions of the Users of Fast Food Restaurants

Directory of Open Access Journals (Sweden)

Srdjan Sapic

2017-08-01

Full Text Available In terms of modern life, consumers have an increasing number of options when it comes to choosing a restaurant when they do not wish to eat at their homes. Fast food restaurants represent one of those options. In addition to domestic fast food restaurants, the development of global restaurant chains is also noticeable. The purpose of this paper is to identify the factors that affect the evaluations of products and services and the intentions of users in terms of using the services of fast food restaurants. In relation to that, it is important to analyze the factor of cosmopolitanism and tradition. Cosmopolitanism, as the willingness of people to cooperate with other cultures and tradition, and tradition, as a reflection of respect for the customs and ideas that are imposed on individuals by their culture or religion, affect consumers’ intentions and their willingness to use the services of foreign fast food restaurants. In accordance with that, the purpose of this research study is to determine if and how cosmopolitanism and tradition affect the evaluations of products and services and consumers’ intention concerning foreign restaurant chains and domestic fast food restaurants of both the local and the family types. The results of the conducted empirical research show that cosmopolitanism positively affects the evaluations of the products and services of foreign restaurants and that tradition positively affects the evaluations of the products and services of domestic fast food restaurants.

Urinary 1-hydroxypyrene and malondialdehyde in male workers in Chinese restaurants.