Search results for "Restaurant"
showing 10 items of 67 documents
Consumer selection of vegetarian food in restaurants
2015
Development, which began from agricultural and industrial revolutions has improved and eased human lives on this planet. But the massive growth of the human population has caused some serious environmental impacts on our planet. Millions of hectares of forests have been converted into arable land, fresh water resources are decreasing and oceans are getting overfished, while the demand for food continues to grow. Agriculture is the most important contributor to the climate change and global meat production sector causes more greenhouse gases to the atmosphere than transport. By reducing the consumption of meat and increasing the proportion of vegetables in human diets, the environmental impa…
La gastronomía bien templada. La cocina quechua
2005
Un acercamiento al léxico sobre cocina en lengua quechua nos podría proporcionar algunas claves sobre su importancia en tiempos del imperio inca y sobre la que tiene, en el momento presente, la cocina patrimonial del Perú . No hace mucho un hablante de quechua nos decía convencido : " Piru llaqta wayk'uyninqa sumaqnin" (" la cocina de Perú es realmente exquisita").
Las lenguas como patrimonio : el principio de prioridad
2000
El primer paso en todo aquello que comprende el ámbito patrimonial es el reconocimiento de la herencia recibida. Luego hay otros: su conservación y ampliación y finalmente su transmisión a los descendientes.Todo esto ha sucedido con el quechua y el aimara en Perú, como si la lengua fuera ajena a los bienes nacionales. Es tan sagrada una piedra de Machu Picchu como una palabra de estas lenguas: tan importante es el lntiwatana, anteayer descubierto y hoy lacerado, como el significado de sus dos lexemas juntos lnti "sol", watay "atar, calcular su recorrido".
ICT for external use in Croatian four- and five-star hotels
2016
The Purpose – The objective of the paper is to examine the implementation of advanced technology and promotional supports in hotel companies and to compare their performance in four- and five-star hotels. More specifically, ICT for external use are analysed, i.e. customer relationship management (CRM), communication with customers, promotional supports, and online order receptions. Design/Methodology/Approach – The empirical research took place in 38 upscale (26 four and 12 five-star) hotels located in Croatia, in the regions of Dalmatia, Istria, and Kvarner, and in the city of Zagreb. The data were collected through a structured questionnaire administered mainly during personal interviews …
Epidemiology of foodborne Norovirus outbreaks in Catalonia, Spain
2008
Abstract Background Noroviruses are one of the principal biological agents associated with the consumption of contaminated food. The objective of this study was to analyse the size and epidemiological characteristics of foodborne outbreaks of gastroenteritis in Catalonia, a region in the northeast of Spain. Methods In all reported outbreaks of gastroenteritis associated with food consumption, faecal samples of persons affected were analysed for bacteria and viruses and selectively for parasites. Study variables included the setting, the number of people exposed, age, sex, clinical signs and hospital admissions. The study was carried out from October 2004 to October 2005. Results Of the 181 …
Effects of new logistics services on restaurants' business model and strategy
2016
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 restaurants being in charge of the delivery. However, the food logistics service providers examined in this study offer their restaurant partners‟ new services such as control of the delivery process and…
Le choix du dessert en contexte de restauration commerciale : une analyse interactionnelle des pratiques et des ressources linguistiques mobilisées p…
2010
International audience
L’accomplissement interactionnel du choix et la négociation catégorielle entre personnel de service et clients lors d’un repas au restaurant
2011
International audience
Le menu au restaurant et ses perspectives éthiques :de l’intitulé au choix des plats
2014
International audience; Anne Parizot et Clémentine Hugol-GentialLes intitulés des menus jouent un rôle extrêmement important dans la représentation et l’imaginaire des clients (Dupuy, 2009 – Parizot, à paraître 2014). Au-delà de la dimension esthésique qui contribue à donner accès aux caractéristiques sensibles et sensorielles des plats proposés (Boutaud, 2005), la dimension éthique du menu joue également un rôle prédominant dans l’expérience gastronomique. En effet, le menu et les intitulés utilisés donnent à voir qui est le chef à travers sa manière de cuisiner (produits utilisés, modes de préparation) mais aussi à travers la manière de présenter ses plats. Le menu devient alors le véhicu…
Le menu au restaurant : construction pragmatique de l’expérience gastronomique et enjeux identitaires
2014
International audience; Ce travail de recherche, ancré dans le champ de l’analyse conversationnelle (Sacks, 1992), est basé sur un corpus d’enregistrements vidéo réalisé en contexte naturel de production dans plusieurs restaurants de type gastronomique en France. Les données collectées sont transcrites finement afin de rendre compte des ressources linguistiques et multimodales (Mondada, 2008) mobilisées par les participants à l’interaction.Dans notre corpus, nous avons constaté que le menu est un objet important dans l’organisation du service au restaurant et qu’il est utilisé à différentes fins pratiques selon les séquences d’activités et selon les participants qui l’utilisent (personnels …