Search results for "restaurants"
showing 10 items of 29 documents
Tracing multisensory food experiences on Twitter
2021
How a food, or a dish, is named and how its components and attributes are described can all influence the perception and the enjoyment of the food. Therefore, tracing patterns in food descriptions and determining their role can be of value. The aims of this study were the following: (1) to describe the multisensory food experience as represented in microblog entries concerning food and drink on Twitter, (2) to provide an overview of the changes in the above-mentioned food representations during the period 2011‐20, and (3) to contribute to a broader understanding of the human‐food relationship as reflected on social media ‐ in this case Twitter ‐ and outline its potential utility for the res…
Las experiencias insatisfactorias en restaurantes y el boca-oído negativo
2013
ResumenLos consumidores insatisfechos tienden a contar más sus experiencias que los satisfechos, por lo que los comentarios boca-oído negativos se difunden más que los positivos. Además, los clientes insatisfechos se comportan de forma heterogénea en función de diferentes factores relativos a su experiencia. En este contexto, este trabajo aborda el estudio de las comunicaciones negativas, en su vertiente conductual y actitudinal, desde el enfoque de la segmentación. El objetivo es conocer la relación entre el boca-oído negativo y el nivel de insatisfacción, las emociones, la experiencia previa del consumidor, sus respuestas de queja y de conducta de cambio, y su perfil sociodemográfico. Ana…
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…
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…
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.
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…