Search results for " restaurant"
showing 10 items of 27 documents
Como as práticas ecológicas e o desperdício de alimentos influenciam o capital de marca do restaurante?
2020
Resumen El presente trabajo tuvo por objetivo evaluar la incidencia de las prácticas verdes, la innovación sostenible y el manejo del desperdicio alimentario en la construcción del capital de marca de los restaurantes. A partir de una investigación cuantitativa dirigida a responsables de restaurantes en Ecuador, se obtuvieron 120 cuestionarios válidos que permitieron estimar un modelo de ecuaciones estructurales a través de la regresión de mínimos cuadrados parciales. Los resultados obtenidos evidencian que las prácticas verdes orientadas a la formación del empleado y la innovación sostenible contribuyen significativamente a la reducción del desperdicio alimentario, que, a su vez, junto a l…
Ristoranti bestiali
2017
Partendo dall’assunto che lo spazio è un linguaggio e che anche il cibo è un linguaggio, quello che si cercherà di mostrare in questo contributo è come questi due linguaggi, insieme, veicolino specifiche concezioni sull’animalità. Ci si soffermerà per questo su due diversi luoghi del consumo alimentare che pongono al centro della loro proposta di senso gli animali e che negli ultimi anni si stanno diffondendo in ambienti metropolitani: i cat café, in cui i gatti sono concepiti come soggetti da coccolare, investiti di un valore prevalentemente affettivo, e i dog restaurant, in cui i cani sono i veri e propri avventori del ristorante.
Cibo, turismo, città
2020
In many contemporary urban realities, entire areas of the historic center have been transformed into open-air restaurants. Thanks to pedestrianization, tourism, foodification and any other neologism that wants to try to capture their dynamics, the places of food consumption have multiplied, while the traditional restaurant has exploded, leaving room for a myriad of catering formats – some almost exclusively used tourists, others dedicated to the lunch break, others still aimed at self-styled gourmands. We are witnessing a generalization of the logic of franchising, which aims at the staging of typicality according to different configurations to be focused here, adopting a sociosemiotic lens.
Dal tavolo alla città (e ritorno)
2021
Restaurants transform themselves over time and at the same time they transform their relationship with the city, the practices of food consumption, and convivial rituals of everyday life. We will investigate these phenomena starting from the table, a key element of any restaurant activity. The table has to be considered here as a "political" device, an instrument for the prefiguration and shaping of convivial relations. Our exploration will start from the zero degree of the restaurant, in its most traditional manifestation, and then will be extended to the different forms of food consumption that we can experience today in our cities.
How can perceived consistency in marketing communications influence customer-brand relationship outcomes?
2020
Abstract This paper examines the impact of perceived consistency in marketing communications on customer–brand relationship outcomes. The perception of consistent message and image through different marketing communication tools is one of the basic principles of the integrated marketing communications (IMC) approach. Although literature suggests that IMC might have an influence on customer–brand relationship outcomes, empirical evidence that supports this assumption is still weak and inconclusive. Three main brand relationship outcomes are established for the purpose of the study, i.e. trust, commitment, and loyalty. The relationships between perceived communication consistency and brand ou…
Food predictability determines space use of endangered vultures: implications for management of supplementary feeding.
2013
Understanding space use of free-living endangered animals is key to inform management decisions for conservation planning. Like most scavengers, vultures have evolved under a context of unpredictability of food resources (i.e. exploiting scattered carcasses that are intermittently available). However, the role of predictable sources of food in shaping spatial ecology of vultures has seldom been studied in detail. Here, we quantify the home range of the Egyptian vulture (Neophron percnopterus), a long-lived raptor which has experienced severe population decline throughout its range and is qualified as endangered worldwide. To this end six adults were tracked by satellite telemetry in Spain d…
Restorānu nozares tirgus analīze Almati pilsētā
2020
Gaukhar Zakirova. Bakalaura darbs “Tirgus analīze par restorānu nozari Almati pilsētā”. Šajā darbā tika veikta Almati restorānu nozares analīze. Mērķis ir noteikt galvenās stratēģijas, kas uzlabo sniegumu restorānu nozarē Almati tirgū. Galvenais uzdevums ir, sasaistot teoriju un praktiskos tirgus analīzes piemērus dažādu valstu restorānu nozarē, sasniegt šī darba mērķi. Rezultāti parāda restorānu nozares mūsdienu situāciju Almati tirgū, tā stiprās un vājās puses. Bakalaura darbā ir 16 attēli, 35 tabulas, 4 pielikumi un 121 lappuses. Pētniecības periods aptver 2019 – 2020.
Rescate de la gastronomia mediterránea en restauración. Estilización de cartas dietéticas
2016
En la actualidad existe una tendencia en restauración encaminada al rescate de platos tradicionales saludables, estilizados, que devuelva a cada país su identidad gastronómica y cultural. La cocina española y su tradicional Dieta Mediterránea ha recibido especial atención por ofrecer una dieta saludable con protección frente a enfermedades cardiovasculares, pero integrada en una sociedad occidental permeable a otras culturas y nuevos estilos de vida. Sometida a un progreso continuo se ha ido modificando determinadas pautas alimentarias y hábitos nutricionales. Puede decirse que las nuevas tendencias en la restauración tienen su origen a partir del nuevo escenario epidemiológico de salud que…
You can get anything you want at Alice’s restaurant: l’ home restaurant tra libertà di iniziativa economica, tutela del consumatore e della concorren…
2020
The essay starts with a comparison between the different definitions of the concept of home restaurant proposed by experts, suppliers, home cookers, on-line platforms, and the one provided by a bill drafted during the XVII legislature. The Author describes the activity of those who offer such kind of service in the market, proposing some reflections on the nature of such activity, on the necessity of ensuring food’s health standards, on consumer’s health and wealth, on the protection of competitors professional restaurant’s cookers (if they can be considered as such), on the mechanisms through which demand and offer match together through on-line platforms, social networks or apps. These is…
Litoral Mediteráneo : el nivel de satisfacción turístico en la provincia de Valencia
2019
Se evalúa el nivel de satisfacción en turistas y visitantes de Canet d’en Berenguer, Cullera y Oliva, municipios pertenecientes a la provincia de Valencia en la Comunidad Valenciana, España, mediante una encuesta de satisfacción que se aplicó a 669 individuos. También, de forma abreviada, se presenta la oferta turística de estos destinos turísticos, basados en datos del año 2017, donde se evidencia preferencia por los destinos turísticos de playa, con una marcada presencia de turistas nacionales que desarrollan actividades familiares. Además, se comprueba que el nivel de satisfacción con los destinos es elevado, con intensión de volver, incluso en períodos hiemales. Se recomienda la incorpo…