Search results for "Restaurants"
showing 10 items of 29 documents
Motivations, engagement and adoption of e-WOM in restaurants.
2022
Resumen El objetivo del presente trabajo fue estudiar el efecto que tienen las motivaciones para consultar y escribir e-WOM sobre el compromiso con el e-WOM y la influencia de dicho compromiso en la adopción del e-WOM consultado. Para analizar estas relaciones, se realizó una investigación empírica aplicada en el contexto de los restaurantes. El ámbito geográfico fue Ecuador, con una muestra de 461 consumidores. Se utilizó un modelo de ecuaciones estructurales y se validó la cadena de relaciones. Los resultados confirmaron las relaciones entre estas variables; además, se presentaron implicaciones académicas interesantes para profundizar en el estudio sobre el compromiso con el e-WOM, así co…
Food healthy knowledge, attitudes and practices: Survey of the general public and food handlers
2017
AbstractModifying the energy content of foods, particularly foods eaten away from home, is important in addressing the obesity epidemic. Food handlers in the restaurant industry are uniquely placed to influence the provision of reduced-calorie foods, but little is known about their opinions on this issue. The objectives of the present study were to determine the general public and food handlers׳ knowledge and opinions, issues and barriers related to providing these items on the menu, and about the influence of the calorie content of restaurant items on customer intake. The food handlers surveyed had a significantly lower food science knowledge score than the general public. There was signif…
Eating at restaurants, at work or at home. Is there a difference? A study among adults of 11 European countries in the context of the HECTOR* project
2016
BACKGROUND/OBJECTIVES: To compare macronutrient intakes out of home-by location-to those at home and to investigate differences in total daily intakes between individuals consuming more than half of their daily energy out of home and those eating only at home.SUBJECTS/METHODS: Data collected through 24-h recalls or diaries among 23766 European adults. Participants were grouped as 'non-substantial', 'intermediate' and 'very substantial out-of-home' eaters based on energy intake out of home. Mean macronutrient intakes were estimated at home and out of home (overall, at restaurants, at work). Study/cohort-specific mean differences in total intakes between the 'very substantial out-of-home' and…
Research on Unrealistic Optimism among HoReCa Workers as a Possible Future Hotspot of Infections
2021
As we are facing a new surge of the highly infectious delta variant of COVID-19, there is an urgent need for research to reduce the harm before this next wave hits. In the present paper, we present data that is alarming. We have found that HoReCa (hotels, restaurants, and catering services) workers, who are highly exposed to many new social interactions in close contact, present an unrealistic optimism (UO) bias: they perceive themselves as less at risk to this virus in comparison to others. From the literature, we already know that individuals holding this view are less involved in preventive actions and present more risky behaviors. In the face of the delta variant, this leads to the conc…
Real-time quantitative PCR of Staphylococcus aureus and application in restaurant meals.
2006
Staphylococcus aureus is considered the second most common pathogen to cause outbreaks of food poisoning, exceeded only by Campylobacter. Consumption of foods containing this microorganism is often identified as the cause of illness. In this study, a rapid, reliable, and sensitive real-time quantitative PCR was developed and compared with conventional culture methods. Real-time quantitative PCR was carried out by purifying DNA extracts of S. aureus with a Staphylococcus sample preparation kit and quantifying it in the LightCycler system with hybridization probes. The assay was linear from a range of 10 to 10(6) S. aureus cells (r2 > 0.997). The PCR reaction presented an efficiency of >85%. …
What motivates the adoption of green restaurant products and services? A systematic review and future research agenda
2021
Issues regarding green restaurants have received significant scholarly and practitioner attention in the last decade, particularly concerning why consumers adopt green restaurants. Although several reviews exist on green hospitality, a comprehensive review of the literature on consumers' green restaurant adoption is currently lacking. The following systematic literature review examines 50 research studies published on the consumer adoption of green restaurant services to address this gap accordingly. Through a detailed content analysis, the research profile and thematic analysis are presented. The review further identifies four key thematic foci: (a) consumer behavior variables studied, (b)…
An Anthropological Insight on the Commonalities between Tourism and Archaeology
2019
Over the years, archaeology maturated towards something else than a scientific discipline. Archaeological sites are culturally showed as emerging and recycled tourist attractions (Robb 1998; Bateman 2006; Rowan & Baram 2004; Karlsson & Gustafsson, 2006). At a closer look, tourism is understood as a leisure activity which is enrooted in the needs of relaxing and evasion while archaeology -as a knowledge platform which is based on scientific method- explores the history of ancient cultures. This raises a more than interesting question respecting the commonalities and differences between archaeology and tourism. To some extent, archaeologists find ancient relics and objects whi…
Child maltreatment and alcohol outlets in Spain: Does the country drinking culture matters?
2019
Abstract Background Alcohol outlet density has been linked to rates of substantiated maltreatment both cross-sectionally and over time. Most of these studies have been conducted in Anglo-Saxon countries, especially in the U.S., but other countries, where alcohol outlets and alcohol consumption may have different social meanings, are clearly underrepresented in the literature. Objective The aim of this study was to analyze whether alcohol outlet density is associated with neighborhood-level child maltreatment risk in a South-European city. Participants and setting A longitudinal study was conducted in the city of Valencia (Spain). As spatial units, we used 552 census block groups. Family uni…
Characterization of street food consumption in palermo: possible effects on health
2011
Abstract Background Street Food (SF) consists of out-of-home food consumption and has old, historical roots with complex social-economic and cultural implications. Despite the emergence of modern fast food, traditional SF persists worldwide, but the relationship of SF consumption with overall health, well-being, and obesity is unknown. Methods This is an observational, cross-sectional study. The study was performed in Palermo, the largest town of Sicily, Italy. Two groups were identified: consumers of SF (n = 687) and conventional restaurant food (RES) consumers (n = 315). Study subjects answered a questionnaire concerning their health conditions, nutritional preferences, frequency of consu…
Listeria species in raw and ready-to-eat foods from restaurants.
2001
From September 1999 to March 2000, meat (pork, beef, and chicken), fish (salmon, hake, and sole), vegetable (lettuce and spinach), and Spanish potato omelette samples obtained at restaurants were collected and tested for the occurrence of Listeria spp. Listeria monocytogenes was isolated from 3 (2.9%) out of 103 studied samples. Other species isolated were Listeria grayi (13.6%), Listeria innocua (1.9%), Listeria ivanovii (5.8%), Listeria seeligeri (3.9%), and Listeria welshimeri (1.9%). Listeria was neither isolated from beef nor any type of fish.