Search results for "Restaurant"

New trends in culinary tourism - regional (Silesian) fusion cuisine

2020

This article concerns regional cuisine, mainly new ways of its presentation taking into account personal visions the preparation of certain dishes. Today, in culinary tourism there is a growing interest in regional dishes in fusion versions. The author discusses the characteristics of the regional and fusion cuisine, identifies selected Silesian dishes most often modified by chefs, presents the typology of restaurants that offer regional specialities in modern versions. The trend concerning modernized versions of regional specialities is constantly growing, as evidenced by, among others, an increasing number of restaurants specialized in such “food creations”. They are treated as a culinary…

Report of toxic shock syndrome toxin 1 (TSST-1) from Staphylococcus aureus isolated in food handlers and surfaces from foodservice establishments.

2012

A set of 53 Staphylococcus aureus isolates collected from food handlers and foodservice establishments in Spain was analyzed for toxic shock syndrome toxin (TSST-1) production. S. aureus strains were isolated from 908 samples collected from different surfaces such as dish towels, workers’ hands, cutting boards, stainless steel tables and slicers, but they were not detected neither in clean plates nor in kitchen knives. Only one food worker hand has been reported to be contaminated by TSST-1 in a restaurant. Despite this, proper hygiene practices should be respected for the surfaces of contact with food, as well as for the hands of the manipulators This is the first article, in Spain, that r…

Prevalence of bacteria and absence of anisakid parasites in raw and prepared fish and seafood dishes in Spanish restaurants

2015

This study evaluated the presence of bacteria and anisakid parasites in 45 samples of raw anchovies in vinegar, a dish widely eaten in Spain, and in 227 samples of cooked fish and cephalopods served in Spanish food service establishments. Our analysis showed that, according to European and Spanish regulation, 14 to 30% of the prepared fish and cephalopod dishes exceeded the maximum allowable level for mesophilic aerobic counts, and 10 to 40% of these samples exceeded the allowable levels for Enterobacteriaceae. None of the studied samples showed evidence of anisakid parasites, Escherichia coli, Staphylococcus aureus, Salmonella, or Listeria monocyto genes. These results indicate that applic…

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…

What drives diners' eco-friendly behaviour? The moderating role of planning routine

2021

Research focusing on diners' intentions towards leftovers, which are considered one of the main sources of consumer food waste in restaurants, is still at a nascent stage and requires further investigation. The present study attempts to address this gap by investigating the antecedents of diners' intentions to take away leftovers and thereby mitigate food waste in an out-of-home setting. Towards this end, we examined the role of personal and social norms as antecedents of the facilitators, inhibitors, and intentions of taking away leftovers. Using the theoretical lens of the Stimulus-Organism-Response (SOR) paradigm, we tested the proposed hypotheses by analysing data collected from 281 din…

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.

Pasajes de París / 5; Urbanismo

2006

Le restaurant coopératif des chantiers des Champs-Élysées

2014

International audience

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…