Search results for "Restaurant"
showing 10 items of 67 documents
"Parīzes šiks" mūsdienu restorānu interjera dizainā
2015
Diplomdarbā “Parīzes šiks mūsdienu restorānu interjera dizainā” sastāv no piecām nodaļām. Pirmajā nodaļā tiek aprakstīta Parīzes arhitektūras un interjera dizaina vēsture, tā ietekme uz “Parīzes šika” veidošanos, kā arī pētīta restorānu vēsture. Otrajā nodaļā tiek pētīti elementi, kas raksturo “Parīzes šika” interjeru. Trešajā nodaļā tiek analizēti un aprakstīti psiholoģiskie faktori, kas ietekmē restorānu dizainu – apgaismojums, krāsu lietojums un atmosfēras nozīme interjerā. Empīriskajā daļā tiek veikts salīdzinošais pētījums par “Parīzes šikam” atbilstošiem restorāna interjeriem, kā arī tiek intervēta arhitekte, daudzu restorānu interjeru autore, Anda Ozoliņa. Radošajā daļā tiek izstrādā…
Influence of Ad Congruence and Social Cues on the Probability of Choosing a Restaurant
2020
Abstract. Information processing of digital content includes conscious and un-conscious processes, memory, attitudes, and emotions and moods. Build up into the Heuristic‐Systematic Model, that states that persuasion can occur through a systematic or heuristic way, this research explores the effect of social media (SM) ratings and the ad content embedded in the SM website. Online ratings (part of the user-generated content (UGC) in SM platforms) are often heuristics cues. Subtle forms of congruence, such as the matching category between a restaurant advertiser and the third-party ad, as well as UGC, could have an impact on con-sumers’ attitudes towards the former. However, research on …
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…
L’histoire du canard
2014
National audience
Microbial contamination of milk and dairy products from restaurants in Spain
2009
This study was carried out to evaluate the microbiological quality of milk and some dairy products, including 95 lots of warm milk, 95 lots of milk conserved at room temperature, and 75 lots of dairy products collected from restaurants in Spain. According to the European microbiological criteria (92/46/EEC, 93/43/EEC, and Commission Regulation No. 2073/2005), 31% and 35% of the total examined lots exceed the adopted limits of mesophilic aerobic counts and Enterobacteriaceae, respectively. This may be due to incorrect handling of milk and dairy products and inadequate cleaning and sanitization of milk container. Further, 2% of all the lots examined were positive for the presence of Escherich…
Microbial evaluation of Spanish potato omelette and cooked meat samples in University restaurants.
2000
The focus of this study was to evaluate the microbial quality of Spanish potato omelette and cooked meat samples including pork loin, chicken croquettes, long pork sausage, chicken breast, and meatballs from University restaurants. Microbiological analyses of Spanish potato omelette and cooked meat samples resulted in aerobic plate counts from1.00 to 2.90 and from1.00 to 6.04 log10 CFU g(-1), respectively. Total coliforms ranged from3 to 43 most probable number (MPN) g(-1) and from3 to2,400 MPN g(-1) for Spanish potato omelette and meat products, respectively. Escherichia coli, coagulase-positive staphylococci, and Lancefield group-D streptococci were detected in 1.7%, 3.5%, and 12.9% of Sp…
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.
DINESERV along with fuzzy hierarchical TOPSIS to support the best practices observation and service quality improvement in the restaurant context
2019
Abstract The present work proposes a new Multi-Criteria-Decision-Analysis (MCDA)-based approach integrating the DINESERV model along with the hierarchical TOPSIS method as measurement tool for evaluating quality in the restaurant services context. More in detail, on the basis of the DINESERV theoretical framework of the restaurant service quality, hierarchical TOPSIS is applied to compare quality of restaurant services. Actually, due to the prioritization process of hierarchical TOPSIS, investigated services providers are consistently and effectively assessed against criteria and sub-criteria of DINESERV, so allowing the identification of both best practices and weaknesses of delivered serv…